How to Smoke a giant BRISKET

[Music] hey pitmasters what is up today I'm going to give you the ultimate guide on how to smoke a brisket on ahkamaat enjoy Big Joe [Applause] [Music] today I'm gonna show you how to make the ultimate brisket and the first thing that you want to do before you start working on your brisket is fire up your barbecue you want to get it warm up to temperature before you put your brisket in so that's what we'll do we are going to be smoking our brisket on the commodity of Big Joe and if you're going to smoke a brisket you want to make sure you get a good smoker what that basically means is one that is able to hold its temperature for a long period of time is stable and functionality and gives you enough airflow to get a good bark on the outside we are going to be using the slow roller and the slow roller basically is a new insert for the commodity Oh big Joe's which makes this the perfect smoker because it rolls the smoke around and make sure you get the ultimate contact between the meat and smoke as you can see I still have enough charcoal in there we're gonna put fire starters in there and I'll light it up I've set the bottom vent to fully open until my fire starter shop burned out and when that's done we're going to close it to a small opening of course we need to smoke our brisket and we need smoke wood to do that you want to be looking out for a type of smoked wood that's gonna give you a nice light flavor profile but at the same time it's give you that typical barbecue flavor so I'm using beach and beach is a really european-style flavor profile but you can use oak you can use Hickory but with those two you got to be careful not to overdo it with beech tree I can put on a big chunk and let it smoke all the way through I put my smoked wood in a hot spot on the charcoal so it starts smoking right away because the first two to three hours of smoking our brisket is critical and we need a lot of smoke at that time we'll put the top plate of our slow roller on put the girl grates on close the lid on a commando Joe Big Joe open the tough vent to do second stripe because at first you need a lot of airflow to get the barbecue up to temperature when it starts to rise we're gonna close it down again it's a brisket I've got this beautiful Black Angus from Australia it has a lot of inter muscular fat this thing is absolutely beautiful okay but there's still a lot of fat and silver skin on here which is not going to render down it's not gonna break down good enough for us so we need to clean this up I'm gonna show you around our beautiful brisket and you see all this silver skin that's no good so we're taking that off cleaning it up and exposing the meat for flavor because we're gonna put our seasoning on and if we put seasoning on fat it's not gonna penetrate too into the meat so I'm taking out all of these hard chunks of fat they're just too big to render down and of course we want to leave some fat on but not these chunks they're just too big so you get your knife in there work underneath them there's a big chunk of fat running all the way through here as you can see we're gonna leave that in because if we're gonna take that out because just gonna rip all of that meat apart on top here we just left a little bit of fat on the rich just to make sure that when the heats going over the hot air this is gonna render down but we only leave on a little bit and it's gonna provide us with a super amount of flavor so we clean up the first section where we expose the meat this is ready for seasoning and if you look at this side there's a lot of fat look two fingers thick we need to trim that down that's not all gonna render down so it's got to come off for a least a part of it I'm using my knife to shave off pieces of fat be careful make sure your knife is sharp for this job I like to use a filling knife because it allows me to work close to the meat without actually going into the meat don't throw this away this is beautiful fat we might use this in a different recipe or maybe even in a burner or so for private use this is perfectly trimmed if you want to go competition styles you need to take off more fat so you get all of that flavor into the meat with this done we're going to move to the bottom side we're gonna clean it up completely because what we want to see here is all flavor with seasoning our brisket is all trimmed up and ready to go and we season it with a little bit of fleur de sel and I'm using fleur de sel because it dissolves easily but at the same time it's not as pyramid salt where it just disappears so we want something that stands out rock salt is a little bit too heavy but fleur de sel is perfect as it is a large cut of meat is definitely gonna need plenty of salt however you do not want to over season it if you're a Texan or you're like me you like a lot of black pepper and I'm gonna put a lot of it on it but if you're not a big black pepper fan just do a little less we see the needle of our diet coming up and that's the signal that we need to start closing our vents so first we're going to close the bottom vent we're going to leave it one finger open and the top vent the same way so it's just past the first stripe and now we're going to see where the temperature of the grill is starting to settle it settles at 120 or 110 degrees Celsius which is around 225 degrees Fahrenheit if it settles right there it's absolutely perfect if not we need to adjust it a little bit more look at our beautiful brisket it's all seasoned up ready for our smoker let's put it on death Center there we go this thing is an absolute beauty I wanted to pick up as much smoke as I usually can so we're gonna let the slow roller do its job time to close the lid we'd been smoking on a commodity Oh for six hours now and I know that's a little bit longer then I told you I was gonna update you one but let me show you the reason why look at our bark it's black and it's beautiful absolutely fantastic this is the magic of the slow roll of people let me tell you the process that I normally take after two to three hours I look at the color off the brisket and I think time to wrap because I don't want to lose all that moisture that's inside them brisket but after two to three hours our brisket it looked pretty good but also it was going really nice on the slow roller so I decided not to rep and go all the way with the smoke and look at this thing after six hours I'm just gonna release it look at it just falls through look at this wiggle that's inside this brisket absolutely fantastic I'm just going out of my mind the bark on this thing it's time to take it off and let it rest look at this beauty haha what's super hot oh I got my protective gloves on but still it's super super hot so you got to be careful with this now we're gonna wrap it in foil yes I said represent fall we're gonna wrap it in tinfoil and then I'm gonna put it in my cooler I'll leave it there for at least two hours I got fashion on my board and I'm not afraid to show it it's sexy and you know it it is look at it it's sexy boop-boo-boo-boop grabbing a brisket in aluminum foil is one of the most important steps about this cooking process because you've been pushing out all the juices from the cell structures within the brisket and now it's time for the brisket to start relaxing and let the juices flow back into position so that's just what we're going to do and the coolers gonna help with that it's going to make sure that you're not gonna lose all the temperature but at the same time it's gonna give them really the place to relax ain't nobody touching this cooler where's get that we I'm still hot Oh time to unwrap this brisket this is like unboxing your Father's Day present look at this thing it's so supersoft this looks really good it's time to start slicing into it I'm gonna take my better loco and slice it up I'm going to separate the two parts from the brisket and the way to see that is one part is running in the different direction with the grain than the other part you can clearly see in which direction the grain is running here and on this side it's running in the other direction so these are the two parts that we're going to separate there we go now we got a good separation time to start slicing up this brisket look at the beautiful smoke ring oh it's so super tender I have to be careful not to tear this up look at this look at that beautiful smoke ring that is the slow roller for you and look at how juicy this is and look at how nice and thinner it still has that pool there we go Oh God it is such a subtle smoke flavor but at the same time it gives you that nice smoke ring that's super amazing bark but I think the magic trick here is to slow roller and did all the work we didn't even have to wrap it hmm wow this brisket is scoring 10 out of 10 on all parts it has that beautiful bark it has that nice smoke ring and at the same time it's juicy and there are a few elements to go with that of course we need that beautiful cut of meat of course we need that good barbecue with a high airflow and a lot of smoke to create that at the same time we need a low temperature to achieve this result and this is definitely worth the wait if you're cooking your brisket at home for your family and friends this is the way to go if you're doing it competition style you might need to add more flavors but just salt pepper and smoke man you're gonna be amazing your friends everybody's gonna be excited and you gotta be careful that you look out for the right technique make sure your brisket doesn't dry out get a proper cut of beef you know juicy one with a lot of fat in there and that will help you get the perfect brisket I hope you guys gonna give this a try and make your own brisket it might seem a bit scary but it's not that bad with a little bit of practice you're gonna get the perfect brisket well thank you for watching and why you stay here leave us a big thumbs up and a comment down below big thank you to all of our patrons and a youtube members hope to see you guys next time until then it's mark lik and keep home with [Music] Oh [Music]

Channel: Pitmaster X

Views: 645,209

Keywords: brisket, how to smoke brisket, barbecue brisket, bbq brisket, pitmaster x, pitmasterx, smoked brisket, how to barbecue, texas brisket, whole packer brisket, perfect brisket, kamadojoe, big joe, kamadojoe big joe III, slow roller, how to bbq right, troy cooks, Aaron Franklin, pitmaster, snake river farm, competition barbecue, hot and fast brisket, beef, pit barrel cooker, snake river farms, weber smokey mountain, fathers day

Id: jVbjKTldUeI

Length: 12min 18sec (738 seconds)

Published: Sat Jun 15 2019