How to Smoke a Brisket Flat | How to make JUICY Smoked Brisket

hey everybody welcome back to the l-u-k-tuckle youtube channel my name is mike and today we're just going to do a good old classic backyard smoked brisket we're going to pair it with a delicious sauce using the l yucateco black label and it's coming up right now once again welcome back to the channel if this is your first time here or you haven't subscribed yet we would really appreciate it if you'd consider hitting that button down there and clicking the bell to get notifications anytime we release new content now every good brisket recipe starts with a good rub our rub recipe will start with some coarse kosher salt coarse ground black pepper dehydrated garlic dehydrated onion and smoked paprika our rub is all set to go now let me show you how to prep the brisket so i have here a seven pound brisket flat there's two parts to a brisket there's the flat and the point today we're just going to be cooking the flat now pretty much everything i tell you today in terms of tips for cooking and trimming this is going to apply whether you're doing a full pack or brisket which is the point and the flat or just the flat so let's start by looking at the top of this brisket flat now you can see we have some hard fats and some silver skin here this is a very important part of the cook because we want to remove as much of this as we can to expose all that beautiful meat for our rub to stick to that's where a lot of flavor comes from for your brisket and it's also important in developing the bark it's getting rid of some of these hard fats and silver skin so the rub can stick and form the beautiful bark so let's go ahead and start trimming this top all i want to do is very gently get rid of some of this hard fat and silver skin as long as you have a good sharp knife this process is pretty easy okay and so we've gotten rid of most of the hard fat most of the silver skin on the outside of this top area this is going to give us a lot of surface area for our rub to stick to i think most people find this trimming part is one of the more difficult parts of the cook don't sweat it it's not that difficult just do your best get as much of that fat and silver skin off the top as you can without a lot of waste now let's look at the underside or the fat side of the brisket now on the fat side of the brisket you do want to leave about a quarter inch that's going to help render and keep the brisket juicy and moist throughout the cook especially during the wrapping phase which we'll get to a little bit later and sometimes you'll purchase these and they'll be a huge layer of fat on the outside this one's not too bad so i'm really only going to have to do very minimal trimming here there's just a larger area here in the center i'm just going to take that down a little bit now if you have any excess pieces of fat around the outside like here you can go ahead and remove that as well and that's really about all i need to do to the underside of this brisket now again if you purchase one that requires more trimming definitely just keep in mind you want about a quarter inch of fat on that underside no more than that now since part of this flat has exposed meat underneath i'm going to go ahead and season that area right now put it on those exposed areas there if you're wondering why i'm only doing the exposed area it's because the rub is not going to stick to the fat area so it makes no sense to season that or to put any rub on that and when you're using a coarse rub like this just remember as you apply it just gently pat it in now we're going to flip this over and do the top side that these coarse seasonings are really going to help with bark development on the outside that's one of the most important parts of a good brisket is having a really good bark on the outside it provides so much flavor and texture and it's really what makes the brisket in a lot of ways i'm going to make sure we get our edges here now this rub recipe as well as the sauce that we'll be making shortly don't worry i'm going to have all the details down in the description of this video including all the cooking instructions so if you lose yourself anywhere during the video just go down in the description click show more or hit the arrow if you're on your phone all the information will be there we're just going to gently tap this in now now we're going to let this sit for about 20 to 25 minutes and then we're going to put this outside on the smoker i'll be using a pellet smoker today and we're going to be cooking at 275 degrees fahrenheit throughout the entire cook now it's very chilly outside so bundle up and i'll meet you out there to get this brisket on the cooker [Applause] okay our brisket is on the cooker i have a meat probe that's going to monitor internal temperatures and the thickest part of the meat now it's time to go ahead and get this lid closed now this first phase of the cook is critical because we want to let that bark develop on the outside of this brisket and we also want to allow it to get smoke so this is going to take a few hours to get through that first part as soon as we achieve that bark on the outside that we're looking for that's set that doesn't move it'll be time to wrap typically that's going to happen between 160 and 170 degrees fahrenheit internal temperature but every piece of meat's a little bit different so we just have to play it by here and remember we're always cooking to temperature and tenderness not time so just enjoy the outdoors while you wait it out for now i'm just going to continue to monitor this until that bark is set this is a seven pound brisket flat so it's going to take a little while i'll bring you back at that next phase and i'll show you where we go from there it is nice to be back inside where it's warm now let's get started on this barbecue dipping sauce i was telling you about we're going to start with some ketchup to that we'll be adding some worcestershire brown sugar black pepper apple cider vinegar and we're really going to kick this up with some great roasted smokiness from this l yucateco black label [Music] now that it's mixed together we're just going to get this on the stove and simmer it on a very low heat for just a short time to get everything incorporated [Music] it's really chilly out here so about three hours maybe a little over three hours has gone by our brisket is sitting at 165 degrees internal temperature and the bark is set so it's really ready to wrap now now we wrap the brisket in foil in order to really tenderize it and to get through the stall if you've ever cooked a brisket before or maybe you've never cooked a brisket before you may have heard of that term the stall is the point in time when the meat starts to release moisture when that happens it takes a long time for it to climb in temperature sometimes it'll sit in that stall range for quite a while so wrapping it in foil is going to help speed up that process and help tenderize this brisket so that's our next step we're gonna put a little bit of worcestershire sauce in there with it just for some steam we'll get this back on the cooker get the pro back in and wait for this to really tenderize that usually happens between 200 and 205 degrees fahrenheit but every piece of meat can be different so we'll start probing this around 195 once it starts to probe like butter and become really soft and tender we're going to pull that from the cooker and rest it it stayed light just long enough for me to show you what i look for when i try to determine if a brisket is done or not so let me show you that right now now what we're doing here is we're going to probe the meat probe now when you're able to insert that with little or no resistance that's how you know that your brisket is ready to come off and rest and you can also use an insta-read thermometer as a secondary temperature reading so what i'm going to do now is remove this brisket from the cooker put it into a cooler wrapped in towels and we're going to vent the cooler we're going to keep the corner of the cooler open so that the brisket stops cooking but it's allowed resting time i'm going to let it rest for approximately an hour but when it's on the cutting board i'll bring you back and i'll let you know exactly how long i let it rest and total cook time was 4 hours and 45 minutes just so you know so that's a good starting point for you if you're going to cook at 275 degrees seven pound brisket flat just under five hours before rest but every piece of meat's different we're really looking for that tenderness that i just showed you i'll see you inside when we get this on the cutting board ready to slice we're inside the briskets here on the board we let it rest for about an hour and 15 minutes so total cook time was right around five hours adding in a little bit of rest so about six six and a half hours is what this took our sauce by the way turned out fantastic just a beautiful beefy type flavor sweet savory and that el yukateco really gave it a nice little kick so now we just want to slice this up do a taste test our grain is running this way so we're going to be making slices this way across the grain now you can see our bark held up you can see the fibers in the meat this is nice and tender and we've also got a beautiful smoke ring here pulls apart very easily now for a taste test we're going to go without the sauce first cheers everybody that is so delicious brisket has such a beefy flavor it's always a treat let's try some with our sauce you can see the pepper in that sauce let's go ahead and give this a try wow that's good this homemade barbecue sauce just takes it over the top adding some sweet and some savory notes and the kick from the al yucateco just carries through to the very end delicious recipe this is one you've got to try at home so i hope you learned something today about cooking brisket thank you very much for your time i appreciate you hanging out with me and i'll see on the next video

Channel: El Yucateco

Views: 7,015

Rating: 4.819355 out of 5

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Id: opr9MCe3Qqw

Length: 10min 0sec (600 seconds)

Published: Sat Dec 19 2020