How to Smoke Brisket in an Offset Smoker Step by Step

[Music] welcome back everyone in this video i'm going to show you how to smoke brisket in an offset smoker step by step so we'll get started by getting some coals going we've just got two fire lighters here we're going to light these up and then we have got a full chimney worth of briquettes we want to get these nice and red hot and that's what we're going to use to start our fire with all right so for the brisket we've got this beautiful black onyx brisket it's about seven kilos picked this up from austral meat so now we'll open it up get started on the trimming all right so we'll start with the underside we're just going to get rid of any silver skin or hard fat [Music] and don't throw away your brisket trimmings if you've got a mincer or something makes perfect burgers [Music] there's always a big hard chunk of fat in here you always want to scoop that [Music] out all right i'm pretty happy with the bottom there so we'll go flip it over to the top we don't want to trim all this top fat off we just want to trim it down until it's about two to three mil thick you can trim a little bit heavier on the point if you want there's a lot more intramuscular fat on the point i like to leave a little bit more fat on the flat side just because it is a leaner side of the brisket all right now we've trimmed it up it's time to season we're going to go with the grilled the smoked and the lovely by heavenly hell you pick your favorite beef rub this is one of our favorites so we'll go ahead and give it a nice even coating on both sides we'll start on the bottom try and get the sides as well flip her over and do the top [Music] right now that can sit until our fire's ready let's have a check on them briquettes and get our fire going if they're ready all right so the majority of these are ashed over i'm happy to get these in our charcoal basket and the rest will ash over in a matter of minutes so we'll pop our charcoal basket in then we'll pour our briquettes in then we can add a couple of nice little wood splits you really want to get a nice fire going so we'll leave this fire box door open until these log splits are starting to burn nicely then we'll close it up leave our side door open we've opened up our top vent completely on our chimney and then once i'm happy with these logs we'll start getting into a bit of fire management in the offset so i've got a couple of drip trays there obviously our brisket will sit up on the cooking grate and any rendered fat will drip down into them drip trays and we might even use some of that rendered fat later on all right so our fire's settled down we've got a nice coal base to work with now as you can see our probe on the cooking grate is showing around 275 fahrenheit or 135 celsius while our temperature gauge on the top of the lid is showing well above that that's why it's not good to go by the temperature gauge always try and put a cooking grate temperature probe in that'll give you a much more accurate reading until you really get to understand your smoker once you get to know your smoker well enough you can pretty much do without the temperature probes you can feel the heat you know exactly what it's doing you know if the temperature gauge on the lid reads x amount it's actually uh x level so while we've got a clean burning stable fire we'll get our brisket on we've got our log preheating here so that's going to be good to go that's going to catch fire almost instantly as soon as we put it on the fire you don't want to be putting a cold log on the fire that's just going to smother your fire and potentially cause dirty smoke which we do not want so let's get this brisket on [Music] all right so we're going to aim to smoke this brisket at around the 250 to 275 fahrenheit or 120 to 135 celsius range now what we're going to do with our smoker every time it starts dipping around that 250 fahrenheit or 120 celsius and below we're going to check our fire i'm assuming we're going to have to put a log in as usual every 45 minutes to an hour or so every time we put a log in we're going to put another fresh one on top we're only going to be using one split at a time that's going to be plenty of fuel to keep our fire going for that 45 minutes to an hour if you were to put two or three logs on that's going to be way too much fuel you're either going to smother your fire or your temperature is going to be way out of control so nice little wood splits like this are the perfect size anything bigger than that it's going to cause a massive fire and you're going to have a massive temperature spike so nice steady small fire clean burning smoke is going to be our aim for today you don't want that dirty smoke which is going to be caused by putting too much fuel in there cold logs or just unseasoned wood so make sure you get some quality wood we've got some nice iron bark wood splits from natural smoke and the other thing is don't panic when you do put a log on you will get a small temperature fluctuation but don't panic we're going to leave our chimney stack vent wide open and we're just going to control our temps with our firebox vents so if we want to increase temp we're either going to open that side vent right up or open our firebox door completely if we want to decrease we're just going to shut down in very small increments because if you shut down all your vents too quick you're going to kill your fire and cause dirty smoke as well so that's going to be our keys for today we'll keep this brisket cooking we'll keep our fire box nice and stable and we'll come back a little bit later on when we're ready to go to the next stage for the brisket so just put a fresh log on and it's caught fire almost instantly that's exactly what you want we haven't smothered our fire so we'll close that lid up that's where i've got my vent set at the moment like i said if it gets too out of control we'll shut it down slightly or if it starts smothering we'll open it up and potentially the firebox door and now that logs on i'm to preheat our next one so we'll put our point end facing the fire box as it's thicker there's much more fat in there so it can absorb that heat much better if we do find that the point n starts cooking faster than the flat we'll just rotate it around but i always like to start by putting the point in towards the firebox as it is thicker the key to this brisket is you want both sides of the brisket cooking as even as possible so like i said we do find later on that the point ends cooking faster than the flat we'll rotate the brisket around and if we need to rotate it back later in the cook we'll do that so we'll let this thing go for a while and come back so this is exactly what you want about an hour and a half in we've just had our second log for the actual cook go on as you can see you can't see any thick smoke coming out it's exactly what you want right around that temperature we want it to be at so just for reference that's 278 there and we're nearly at 450 there or 225-ish celsius got a beautiful little fire going that's how we've got our vent at the moment running really steady got our next log preheating like i said before when that starts getting below that 250 fahrenheit or 120 celsius range we'll get our next log in there so we'll have a quick look in the firebox just so you can see how it's burning so that's a beautiful clean burning fire all right so we got our smoker set up at about 6 30 this morning we got our brisket on at about 7 30. it's now just after 11 30 so we're just over four hours in let's have a look at the brisket and check our internals still been holding beautiful around our target temperature a beautiful clear smoke rolling oh man this thing is looking incredible 153 165 70 158 all right i reckon we're ready for the next step right so some of our past brisket videos we've wrapped the brisket in foil and we've tried no wrap and we've also done butcher's paper this time we're gonna boat it so let's get the brisket out and set up in the boat all right so get some foil out beautiful brisket out i'm just going to fold all the edges up of the foil and make a boat all right just like that you wanna and then what we're gonna do now is our rendered bee fat and then trays down below we're gonna pour it over the top of our brisket and that's just gonna seep all back in through and underneath it [Music] and now we'll get the brisket back in alright so by boating up brisket we get to preserve all of that beautiful bark that we've worked so hard to get and by adding that rendered beef fat that's going to help us keep a lot of moisture in there too and a bit more flavor so we're just going to treat this as if we normally would now we're just going to take it until it's probe tender around that 205 fahrenheit or 96 degrees celsius mark might take another four hours might take six we're going to use internal temperature as one point of reference but we're mainly going to be going by probe tenderness so we'll keep our smoker running and we'll come back a bit later on all right we are just over the seven hour mark into this cook i had a probe around about half an hour ago and it was actually pretty close so let's have another check look at that look at all this extra rendered beef fat that's come out we're not going to waste that we'll show you what we'll do with it a bit later on oh this is probing like butter actually probing really well even though it was 192 there but that is just probing super soft a little bit of a way to go down here you want to make sure you check your brisket all over you want it to be probing nice all over but you also don't want to overcook some parts too so if you do have a colder part of your smoker and you know where your hot spots are obviously put wherever's behind into your hot spot and wherever is a little bit further into the cooler sort of spots if you can position it that way that is not far off at all i reckon another 20 minutes half an hour and we'll be getting this thing out all right so this brisket is probing beautifully all over now so i'll show you what we're going to do next to get it out right because i don't want to lose any of that rendered b fat that tray underneath i'm basically going to let the juice out let it drop into the tray underneath and then we'll get the brisket out without spilling any of that juice because it'll all be in that bottom tray all right so what we're going to do now is take the brisket inside i'm just going to let it rest for an hour before we slice and serve it because i want to serve it in an hour if you had your brisket done early by five or six hours you can always get it out let it rest at room temperature just for 10-15 minutes to stop that cooking process so it doesn't overcook and then you can wrap it in foil put it in an esky if you want to really get some good heat out of it wrap a towel around it as well and that'll really insulate it and it'll stay hot for about six plus hours or another trick i've learned is you can actually hold it in the oven overnight about 150 fahrenheit or 70 degrees celsius and you can serve it the following day and that'll just hold it at a really nice serving temperature overnight or until when you want to serve it so once we've got the brisket out of that tray i'm going to save that rendered beef fat and i'm going to freeze it you can use that for your future brisket cooks if you've got a lean brisket or you're just doing a brisket flat all of that rendered beef fat is perfect to add into your brisket when you've wrapped it it's going to add moisture it's going to add flavor and it's just going to improve your brisket especially if you've got a cheap lean one so we'll get this brisket out get it at room temperature we'll come back when we slice and serve it and another thing you want to do is just shut your vents down on your offset so you can kill that fire and you don't have to worry about it anymore all right now it's time to slice this thing it's had a nice little rest we've saved that rendered beef fat let's slice this open look at the bark on it look at the jiggle this is going to be good i just know it slice it in the middle oh my god a look at that unbelievable look at that seriously holds up under its own weight pulls apart oh man i think that's one of the best briskets there's no words to describe that everything you want in a brisket that bark that rub is incredible juicy tender oh like seriously it doesn't get much juicier than that that is incredible and just look at that oh i cannot get enough of this it's safe to say that is now in my top three best briskets i've ever tasted that is something else so let's finish the process and i'll show you how i like to slice it so you've got the flat side here and the point end here so i like to just slice the flat obviously you want to stay across the grain at all times slice it flat until you get into the point and then i'll show you what i do once we get into the point [Music] so [Music] so that's how to smoke brisket in an offset smoker step by step a great tutorial for beginners or if you've just picked up an offset smoker i hope this video helps you i'm going to get this inside i'm probably going to seal a lot of it up great for leftovers great to chuck in the freezer it re-heats really well so thanks for watching don't forget to subscribe to our channel and we'll see you next time

Channel: Aaron Palmer | Low n Slow Basics

Views: 287,722

Keywords: how to smoke brisket in an offset smoker, how to smoke brisket, how to smoke brisket in an offset smoker step by step, how to smoke brisket in an offset smoker for beginners, how to smoke brisket for beginners, offset smoker brisket, how to smoke brisket step by step, how to use an offset smoker, how to smoke brisket in a offset smoker, offset smoker, brisket, smoking brisket, brisket tutorial, low n slow basics, low and slow basics, beef brisket, smoked brisket, texas brisket

Id: d2n1xVKjZf8

Length: 15min 55sec (955 seconds)

Published: Sat Jun 12 2021