How To Make Smoked Brisket Made Easy for Beginners Vol. 2

welcome back to the channel so today we're revisiting brisket you know i did this brisket video a little while back and a lot of you guys have really enjoyed that video and i got a lot of feedback uh you know from that video of some success stories of first time you know cooking brisket and it came out awesome and you know all of that and then i got some stories of people that tried to follow it and it didn't quite work out as well for you uh so today we're going to do another brisket cook okay and it's not going to be a straight out tutorial per se but this is going to be uh how you guys get to watch the dogfight and see how i make my brisket now i'll put some commentary in there and and the first side of this whole video is going to be where all the information is because let's face it once you get the brisket on the pit at that point it's just fire management and if you're using a pellet smoker you just got to keep pellets in and that's about it so today we're revisiting brisket for beginners on the louisiana grills black label 1200 all right let's go all right guys so hey we're going to get started with this brisket now today i've got a prime grade brisket it's me and i'm making for my backyard i'm going to go with prime or i'm going to go with choice all day long nothing wrong with using select but it just doesn't yield the type of brisket that i'm looking for we've got us a prime grade brisket here and i've got this one from my man scott over at happy to meet you he shipped this one out to me and this is about a 10 pound uh prime brisket and so whenever i get ready to do my briskets uh like i said i'll go for a prime grade all day a 10 pounder is a relatively small brisket try to keep my brisket side to under 14 pounds 15 pounds is really pushing it for me and the reason why is because i don't want to have to cook brisket forever you know sometimes those bigger briskets take a really long time sometimes that's all you can get and i understand that and so a lot of times whenever uh you know that's just all they have at the store that day i might go ahead and get them but i'll do a really aggressive trim job on that brisket because i know i'm gonna use the trimmings for other things so we're gonna go ahead and get this thing cut out of the package and like i said i'm showing you guys how i do my brisket uh feel free to do it any kind of way you want to but because of the questions and everything this is why i'm gonna do it this way so first thing that i do is i'll flip it over to the meat side and i find that kernel of fat there because that's where i'm gonna make my cut so i'm not worried about cutting into any meat this is just gonna be right into the fat so we're just gonna cut just like this we've now got this package open and uh before we get into the trim guys uh you know a little tip here is make sure your brisket is cold you know the colder your brisket is uh the easier it's gonna be to trim so okay so now we've got our brisket out of the package we got it onto our our cutting surface and the first thing that i do when i'm gonna do my brisket is i take a look at this overall brisk and i develop a game plan for it i look at the fat cap there and i look at the thickness there of the flat i look at all of this i look at these pieces that are on the end like this they don't have to be trimmed off i look at the overall uniformity of the brisket and this one doesn't look uh too bad so we're gonna flip it back over and i've got the meat side up now again guys you don't have to throw away your trimmings you can save those trimmings you can use them to make beef tallow i'll cover that in a video later if you don't know what beef tallow is and you're curious about it comment down below and i'll make sure i get that video filmed for you but also the meat trimmings you can use the meat trimmings and make you know carnegie sata or put them in the burgers put them in the sausage whatever you want to you want to do with it so don't think that because you have a big brisket and you trim it down to maybe half the or a third of the size that you're going to lose all that that content you're absolutely not so let's go ahead and get this trimmed the first thing i'm going to do is just get this little end off of here because look at all that fat there and that was just right there on the end so we got that out of there first thing that i'm going to do is i see that we've got this good kernel of fat there across the top and i'm going to try to get underneath here and get this trimmed out and the key is just take your time you know try to rush it just let the light the knife do the work for you i'm just following this uh fat seam all the way down this brisket here and hopefully you guys can kind of see that [Music] and there you go so we just got this whole chunk of fat here just trimmed right off of this and we're looking pretty good so far and we're still going to go over here and i'm going to try and get this now when you have this like you know fat layer here that's really thin on this side you don't absolutely have to trim it off uh but we're gonna try and trim it off here and we're gonna move on and we're gonna adjust this uh fat kernel that you see right here okay and the way that i pretty much do this [Music] is i don't want to gouge this out so what i'm gonna do is i'm going to put my knife here and i'm going to run at an angle to where the knife is kind of going down towards the table and we're going to try to get as much as this fat off of here as we can here through this cut and the idea here is that we want to try and keep this brisket pretty aerodynamic because we can always trim out what we don't want to eat there when we finish up got a little bit here that i just want to get off out of the way now what i'm looking at here is if you can kind of see that you got some discoloration here on your brisket and that's really not you know bad meat or anything like that that's just from the process of when they harvest this brisket from the carcass and so we're going to go ahead and same thing we're just going to kind of angle down and we're going to cut right along there all right so we're going to flip this guy over see this little end sticking up here hopefully you guys can see that we know that's going to burn so we're going to take that off [Music] so good tip here again when you're trying to get to this fat that's kind of in the middle of the brisket get your fingers underneath that brisket and raise it up and that'll get you to the edges that you need there so you can kind of get to this fat all right guys so hey we got this brisket trimmed up and we're now ready to put our rub together so that we can get this brisket seasoned so we can go on the bed all right so we got two tablespoons of salt now if you follow my channel you know how i do my rub it's a four to one so if we've got two tablespoons of salt in here we're gonna go with how many anybody anybody we're gonna go with eight tablespoons of pepper guys so we're gonna put eight tablespoons of pepper in here something that you guys have all asked about you're like hey what about the smoke ring and this and the other so let me give you a little tip here this is what i do i'll use celery salt guys i'll add celery salt to my rub and that tends to help out with the with the rain and so what i'm gonna do here is i'm gonna add just under a tablespoon of uh celery seed here so we now have celery seed in here to help us with the ring all right guys so that's what our rub is looking like we're going to go ahead and get the supply now i'm not going to use a binder on this brisket today we've been out here long enough that it's tacky now and so that's going to help this rub bind to this brisket perfectly fine so we're not going to have to use any oils uh w sauce mustard none of that we're just going to apply rub all right so let's get this rub on [Music] all right guys so just like that we just got this brisket all trimmed up we got it all rubbed up here with our central texas style rub and now it's going to be time for us to get this on the pit now today we are using our louisiana grills black label 1200 and i am using bnb hickory pellets all right so um we're going to be running this pit at 275 degrees for the first part of this cook and we're basically going to keep this thing smoking until we get to the color we're looking for i'm not worried about any temperatures i'm not going to use any temperature gauges to figure out i don't care about any temperatures or anything okay i'm just looking for the right color for me now color is a subjective thing whatever color is good for you go for it but when we get to the color that we're looking for i'll let you know all right so uh i'll see you guys at the grill alright alright gang so hey we are at our louisiana grills we've got this already heated up here and we're ready to get our brisket on so let's pop it open and let's get it on now one thing to remember when we put this on here we're actually going to go with the fat cap down because we're on a pellet smoker we've got this deflector plate underneath it that's going to be radiating heat and we want to protect that meat so the fat cap is always going to go between your meat and your heat all right guys so hey so we just got that brisket on and now wait what oh oh i forgot about the smoke tube no i didn't forget about the smoke too i know a lot of you guys had questions about the smoke tube and how you get that thing lit and keep it lit so uh i actually did put the smoke tip in i went ahead and filled it up with my hickory pellets and i went and put my blow torch on it and lit it up now the key is that you have to leave it vertical and i leave it that way for about 10 minutes or so and then once it's burned down and now it's just giving off a good great smoke that's when i go ahead and put it into the uh into the pit so i did not forget about the smoke tube you guys i just wanted to make sure that i mentioned that in depth so that you guys can figure that out take that use it you know whatever so anyway so let's move on all right so we got our brisket onto our our grill right now uh again we're rolling at 275 degrees and right now we're just gonna be going until we get to the color that we want now that might take two hours that might take three hours that may take four hours it might take six hours whatever the color is that you want is what we're going for so i'm gonna let this keep rolling and i'll bring you guys back here probably in a few hours when i'm gonna check it to make sure that my rub is set and see if i need to spritz it or you know that type of thing but uh you guys uh sit back relax hey enjoy your cold beverage while you watch this video and i'm smoking the brisket the dog by the way all right so see you in a bit all right guys so hey we're about five hours into this and again we're gonna go ahead and get this brisket off so i'm gonna show you how i'm gonna wrap this and the first thing i do with my butcher paper is i spray it down with my spritz today i'm just using water for my spritz you can use whatever you want to use now the reason i'm spraying down the paper like this is because it makes it more pliable it makes it a lot easier to fold over when i'm wrapping up this brisket so let's go ahead and get this brisket off the pin let's get it wrapped up in this [Music] paper [Music] [Music] so all right so now we get this put right back on the pit all right guys so just like that we just got our brisket all wrapped now again we did this at the five hour mark and uh we're gonna let it go until it gets tender the way i want it now the last thing that i'm going to do we've been smoking along at 275 degrees i'm going to go ahead and bump that temperature up to 300 degrees and finish this cook off all right so five hours with this 10 pound brisket got us to the color that we want now we're wrapped and we're going to tenderize it off right so i'll bring you guys back when it's time to get this brisket off the pit all right guys so we're at the nine hour mark on this cook and it's time for us to check our tenderness so we're gonna crack it open take a look so as i usually do i take a probe and we're just going to go right into the side of this brisket and i'm just kind of feeling around and it feels pretty good guys and i know you guys want to know what the temperature is so we're looking at about 202 degrees in the flat and about 208 degrees in the point so our brisket is done we're going to pull this brisket off and let it rest guys [Music] all right guys so let's do a recap of what we did with this cook today so today we're revisiting our uh briskets for beginners cook and uh we gotta say about a ten pound prime brisket from a man scott over at happy to meet you uh we went ahead and trimmed this brisket up and got it ready to go onto our pit now we put together another central texas style rub basically salt and pepper and we added some celery seed just to try and uh enhance that smoke ring so we got it onto our louisiana grills black label 1200 and we smoked it at 275 degrees with b and b hickory flavored pellets so we smoked this brisket until we got it to the color that we were looking for at which point we then wrapped it up with our butcher paper now keep in mind through the first part of this cook it was about five hours until we got to the color that we were looking for and after about the third hour so the last two hours we went ahead and spritzed that brisket with just plain water just to make sure we kept it moist and not dry out on us so we got this brisket wrapped up into our butcher paper we returned it to the pit and we kicked our temperature up to 300 degrees at that point we uh kept smoking it away or cooking it away until it got to the tenderness that we were looking for the entire cook took us roughly about nine hours to complete we pulled the brisket off of our pit and we rested it on a tray on our table until we got the temperature down to about 150 degrees at that point it's rested and it's ready for us to slice it so let's get over here and let's go taste this brisket all right let's go alright guys so as you can see we've got our brisket on our board here it came off looking really good i'm really digging the color on this thing so we're going to go ahead and get cut into it [Music] cut right down the middle there [Music] look at there guys man this brisket is looking just right look at that so all right guys uh man this brisket has just come out looking just phenomenal and it's got a really good pronounced solid ring on it man all right so let's let's cut this [Music] and uh let's give this a taste man look at look at that man i hope you guys can actually uh take that out it's nice and juicy let's give it a taste here this is that central texas flavor we're dealing with here this right here is really good guys so um yeah i would tell you guys if you're really having trouble with uh your brisket i would really urge you to just try and follow this uh you know as closely as you can because this absolutely does work guys so uh hey i appreciate you guys for watching if you enjoyed what you saw here on this video as well as what you see on this channel you might want to check out what i've got listed right here as well as uh hit that subscribe button right there in the corner right i'll see you guys in the next video oh

Channel: The Dawgfatha's BBQ

Views: 53,865

Rating: 4.965167 out of 5

Keywords: How To Make Smoked Brisket Made Easy for Beginners, How To Make Smoked Brisket Made Easy for Beginners Vol. 2, The Dawgfatha's BBQ, how to smoke a brisket, smoked brisket, texas style brisket, smoked beef brisket, brisket recipe, louisiana grills, how to trim a brisket, how to season a brisket, easy brisket recipe, how to cook a brisket, smoked brisket pellet grill, bbq brisket

Id: P_ofvRtDx5I

Length: 18min 35sec (1115 seconds)

Published: Tue Sep 29 2020