How to Smoke Brisket | Mad Scientist BBQ

hey guys welcome to mad scientist barbecue i'm jeremy yoder and today we are cooking the king of barbecue items i'm going to show you how to smoke a brisket i'm thrilled to be partnering with reynolds kitchens and featuring their butcher paper because it is a crucial element in this cook if you guys have been watching this channel for a while you know that i already have a how to smoke brisket video out there and you may be thinking well why are you making another one well the reason is really simple as i learn more i want to share that with you guys so i've learned new tips and tricks and techniques to really improve the process and i want to give them all to you today they're going to be no secrets everything i know you are going to know so the first step in smoking a brisket is you have to go get one i recommend this get the highest quality of meat that you can afford so if you can afford getting prime get prime if you can afford getting choice get choice and then if you just absolutely have to get select but the difference in meat quality really shows up at the end so it will pay off in the end to have a better product it's going to be juicier there's going to be more rendered fat it's just going to be a nicer bite in the end so get the very best you can we're cooking choice today because i couldn't find prime anywhere near me but the process is exactly the same whether it's choice or prime just follow these steps to get a great brisket now i'm going to give you a lot of information so if you want to grab a pen and paper or you want to take a note on your phone and start writing down all the steps and all the different things about how i'm going to do this process i would recommend you do that now next you need a knife this is a six inch bony knife these are not expensive i don't recommend getting the expensive ones because as you can see we're doing this outside if it falls here on the concrete and i have a 200 dollar custom-made knife well that really is going to sting but if i have these they're easy to use they come razor sharp and they're cheap you know simple handle you can put them in the dishwasher it does everything you needed to do and you don't have to break the bank to get it so i'll put a link for that in the description as well now let's get this package open and we'll talk about trim just a little bit [Music] let me tell you about the things i'm looking for when i select a brisket first we want a nice thick flat because it's leaner there and it's going to need to be thick to really protect it so we're actually going to trim off the parts of the flat that are too thin we'll talk about that more in a second also bald spots we don't want a bunch of big bald spots on the top of the brisket if you're ordering brisket that's going to get mailed to you sometimes you can't really avoid it but try to avoid it this one has a tiny little wall spot shouldn't be a big deal one last thing about selecting briskets is generally speaking smaller briskets something like you know 11 12 13 pounds i prefer to bigger briskets two reasons they cook more quickly also there's a greater surface area to volume ratio so you get more flavor on the outside per bite so if you have a humongous brisket you think only that outside surface can absorb smoke and you know the flavorings of the rub is going to sit on top of there but if you have something that's smaller you have more surface area in each bite so you get a more flavorful bite and you think that you're a better brisket cook but you just chose a smaller brisket so i would advise you to choose one that's small enough but it's got a thick enough flat that it's going to cook really well so that's what i'm thinking when i'm looking for briskets and then beyond that we've got to trim it one other note is you want to trim a brisket as cold as possible sometimes it's even helpful to take it put it in the freezer for 10-15 minutes to get the fat as hard as possible because when that fat softens up it's more difficult to cut through you're more likely to cut yourself basically trim it as cold as possible normally when i trim a brisket it's colder than this so this fats actually started to soften up a little bit but filming a video takes time and they don't always look like this but trim yours as cold as possible i know this video is going to be long enough already so i don't want to make it even longer by doing a bunch of explanation on exactly how i trim if you're interested in exactly how i do it step by step i'll put a link for a video how to trim a brisket and it shows you the method i use but basically we want to trim off anything that's thin we want to get a quarter of an inch of fat on the fat side here we want to clean up the bottom side so we have exposed meat so we have great bark and great flavor that we're creating there and then we want to take off any of this really hard fat so we can kind of even up one side to the other because brisket is a really uneven cut so the more even you make it the more evenly it will cook so let's get to trimming [Music] okay we're trimmed up and we're going to season but one note is i've been setting aside all my trimmings we are not going to waste those i'll show you what to do with those later today we're seasoning with just salt and pepper a 50 50 mix so one cup of salt one cup of pepper it's not by weight now the salt that i'm using is diamond crystal it's less dense than morton's kosher salt so keep that in mind so if use morton's your mix is going to be saltier than mine you don't want to over salt meats thinking that it's going to look exactly the same if you're using a more dense salt as for the pepper you can go to restaurant depot and get a big jug like this but my favorite pepper is one called monterey bay it's on amazon if you guys buy it all i'm going to be upset but it's in my opinion the best so i'll put a link for that in the description as well as for commercial rubs there are a lot of great ones out there you can find the one that you like the best one other thing you might consider is lowry season salt this is really good stuff it's found in basically every central texas barbecue kitchen people have been using it for years i've tried it myself it's really nice but i like the simplicity of salt and pepper so that's what we're going with today let's season this thing up [Music] so [Music] some people use mustard as a binder or they'll thin it out with some vinegar or pickle juice or something like that and i've tried it i do think it does help with the bark but if you're doing everything else right you don't need some help with the bark because you're gonna form great bark without it now let's get this thing on and start making that bark we're gonna put the brisket on as far away from the fire as possible with the point or thicker part facing the fire [Music] as you can see i like to orient it slightly to the side so that the part where it's all fat is facing the fire so everything on the opposite side gets protected but let's close this up and get to cooking as you can see we're cooking on the franklin pit today and we're going to talk about exactly the method in just a second but this is a gorgeous little cooker and if you would like to have one you can join patreon i'm giving this away in our july contest so if you go sign up on patreon anyone can enter to win it's very simple and this one could be yours because look i've got a ton of smokers and it would make me way happier if somebody who would use this thing and cherish this thing and put it to work every weekend has it instead of rusting in my driveway so if you want to win it check out patreon let's talk about the cooking process i'm going to start out at about 200 degrees and this is something that i've changed in how i cook briskets because the brisket is going to absorb the most smoke flavor when it's at a colder temperature so during those first few hours when it's at a low temperature i want to blast it with a lot of smoke flavor so i don't want the smoke to be super dirty but i want to be able to see it so the traditional thin blue smoke is good if you're burning your fire so clean that all you see is wavy heat well if you're finishing off briskets great you're being super efficient in how you burn the fire but if you're trying to flavor that brisket with smoke flavor it's a little too clean i find because i've done experiments where i used a 500 gallon pit and another 500 gallon pit in one i had huge chunks of logs like this and burned intentionally a dirty fire in the other i had little tiny splits that would be even too small for this pit and i would feed them in there and i saw like not a wisp of smoke for the entire cook the food cooked with a dirtier fire tasted better now you can go overboard i've tried that too i was like how far can you take this you can put on too much dirty smoke flavor and it kind of tastes bitter so that is a real thing but a mistake that i've been making for a long time is burning a fire that was too clean and i hope this tip helps you get better bark and more smoke flavor so to recap we're going to do three or four hours at 200 degrees relatively dirty smoke it's not going to be super clean for about three or four hours at that point we're going to open it up take a look and see what we do next we're probably going to bump up the temperature to start rendering fat and get this thing to the place we can wrap it and finish it off now to illustrate what i'm talking about about the right amount of smoke flavor i'm going to show you three different examples of the smoke coming out of the stack in the beginning when we're trying to lay on that smoke flavor it's super critical because it doesn't work if you try to do it later i have tried it both ways so i thought let me burn a clean fire in the beginning then dirty it up in the end to try to add smoke flavor doesn't work but if you do it in the beginning then you don't have to worry about doing it at all later because you've set that bark and you've set that smoke flavor in place so i'm going to give you three examples one is too clean one is just right for what we're doing right now and then one is in my opinion too dirty kind of gives you a little bit of enough flavor right here we have example one this is too clean second example just right for the third example i'm gonna have to put in a piece of wood that's obviously too big so i'll put it in i'll show you smoke that's too dirty then i'm gonna take this back out okay and that is too dirty so the difference that i look for between the second example and this example is the second one you see kind of blue smoky stuff coming out here it's it's white and billowing this is too much that blue but you actually see it is just right now that we have the meat on it's time for our secret weapon wagyu beef tallow now when i made a video about using tallow to wrap briskets there were kind of two camps of people half the people said you know what that makes sense and half the people said you know what you're a you have no idea what you're talking about there's no way that any of those places in texas use beef tallow well i think over the course of the last probably 18 months it's kind of come out that yes in fact places do use beef tallow i just happen to think that the wagyu beef tilo is the best what i did to come to this one is i bought all the tallows this one just had a different texture a different uh you know consistency and i tried a bunch of them out this one was the best this is what we're going to use but we're not just going to use this we're going to smoke it first because there are some compounds that will dissolve in say water some compounds that will dissolve in oil and so some of the smoke flavors that we're producing are going to dissolve better in fat than they will in water-based stuff like meat so i want the full spectrum of smoke flavor to cover the whole brisket so we're going to smoke the tallow put it in there let it smoke along with the brisket i'm going to take it out probably an hour before i want to wrap the brisket so it kind of cools into a semi-solid again then i'll show you exactly what we do with it during the wrap this is a very complicated process remove lid scoop in tala for one brisket we probably need i don't know something like three scoops but i don't ever want to run short so four scoops now when this melts it's going to be clear but after it gets smoked it's going to be this kind of golden amber brown that tells me that it's absorbed a bunch of the smoke flavor which is the whole reason we're smoking in the first place one last thing is you can take those trimmings that you trimmed off the brisket and if you're not going to use it for sausage or burgers or something like that you can put them in a tray put them in the smoker and allow that to render into tallow too that's totally fine i think this is better but i have a different purpose for the fat that we trimmed off earlier i'll show you that in a second it's been a little bit over four hours since we put this brisket on so let's take a peek and see how we're doing with bark and color [Music] [Applause] [Music] at this point i'm pretty happy with it it's looking pretty good but it's not quite as dark as i would like because we want it to be almost black so we're going to keep on but i'm going to bump the temperature up to about 225 so we can really start rendering the fat and still add some color to the outside at this point we're going to put some of that fat we trimmed off to use it's going to do a few things for us we're going to put it on the fire it's going to flavor the meat inside it's going to produce a little darker color and bark on the outside and then the third thing is it's going to help us bump up the temperature a little bit to 225 but be very careful this can get away from you you can have big temperature spikes so don't go nuts just add a little bit at a time if you want to do this and this is a trick i learned from leonard at truth barbecue and if you've ever had their stuff it is unbelievably good so kind of a unique tip or trick that can help give you a different kind of flavor so if you've ever grilled burgers you know that aroma that i'm talking about and you put this on 30 seconds later you're already smelling it [Music] [Applause] [Music] all right it's been about five and a half hours since we put this on so let's take a look and see how we're progressing [Music] [Applause] we're looking really good i still think i want more color and i want to make sure that the fat renders but we'll talk about that in a little bit right now i'm seeing a couple spots where it's a little drier on the outside than i would like it to be so part of that is how they cut it when they process it but there's one little spot right here that i want to protect you may have noticed that i haven't been spraying at all and one thing i've discovered is i generally don't like to spray briskets i spray ribs because i want the outside surface to stay soft but with this we i want to take it a little crunchier because after we wrap it it's going to soften up and it's going to be glorious so to protect that rather than getting over here every 30 minutes and opening up the cooker and spraying i just take a small piece of foil and cover that spot and it works like a charm a lot of times on really big smokers say 500 and thousand gallon pits they'll put a couple logs in front of the brisket they call them shield logs and that's just because there is so much airflow in those that it really beats up the surface of the brisket that's facing the fire doing it on a smaller smoker you probably don't need it if you want to you can do it it's really easy you just take a piece of wood and put it one inch in front of the brisket and it's still got smoke flavor everywhere but that front side gets protected okay six and a half hours into this cook let's take a look at this and see how we're doing we're looking for the bark we're looking for fat render we're looking for color so let's see bark is starting to form the color is pretty good the colors are basically there but this fat that i poke right here it it doesn't want to give yet once you put the brisket on when it's cold the fat is kind of soft as it cooks as it gets to you know 140 degrees or so it gets hard like a rubber ball and it's it's bouncy you don't want that what you want with that render is you want to take your finger be able to poke the fat and your finger just sinks into it like jello so imagine you know a yellow square that you would give to a kid the level of force needed to poke through that is what you want with this fat on top and when you do that it is absolutely magical so what i'm gonna do to render the fat is dial up the temperature one more time to 250. so we started low at 200 just trying to build in smoke flavor and build bark we bumped up to 225 because we want the cook to start progressing we want to get closer to wrapping and at this point we want that fat to render so we want to go to 250. and on a backyard smoker i generally wouldn't go above 250 you can go to 275 if necessary but on those big cookers a lot of times 275 is you know totally fine i don't know exactly why but on big smokers you can cook at higher temperatures without burning things in comparison to small smokers so this i'll put to 250 just to get that fat nice and rendered and then when it's time to wrap we're going to talk about the things you're going to look for to wrap [Music] [Applause] to wrap today we're going to be using reynolds kitchen's butcher paper now this is a super convenient product two things about this the first is butcher paper is a wonderful tool i use it to wrap my briskets i use it to wrap my ribs it's a superior method i think to leaving it unwrapped completely even in an offset smoker i think it's superior to a foil boat i think it's superior to just wrapping completely in foil it's because it preserves the bark but it softens everything up so you don't have any hard crusty bits that you have to gnaw on when your brisket is done and for pork ribs i think it's the perfect vehicle to put some smoked lard in there to wrap your ribs up then you get the most tender most juicy ribs my mouth's watering even thinking about it even though i've been cooking barbecue all day then the other super convenient thing about this is these were the geniuses who put a slide cutter on a box of butcher paper i don't know how many times i've been outside it's five in the morning and for some reason right then the wind picks up and i have this unruly roll of butcher paper i'm trying to cut it and it just doesn't work and i oh it's so frustrating if you want to avoid all that just do this you slide out what you need cut it and it's the perfect length you don't have to have these jagged edges where you ripped it and it's all messy this does a perfect job every time and besides that i use butcher paper for all kinds of things you guys have seen me use it as a blindfold i use it to make lists i i write notes on butcher paper all the time i don't know it just feels more rustic and cool to use butcher paper for other other purposes when it comes to low and slow barbecue butcher paper is king all right it's coming up on the eight hour mark since we put this thing in and i think it's ready to wrap but let me show you what it looks like oh yeah oh yeah this is everything right now look at this beauty this is what barbecue is all about oh man that smell geez this is what barbecue is all about and it's also about sweating because it's super hot out here even at night so yeah this is perfect so if you guys want to know what i'm looking for when it's time to wrap there are a couple things first is color this has the color looks kind of like a meteorite that's exactly what we're after the second thing is fat render so when i poke into the fat it just gives like my finger just sinks in just falls right in like jello so that's also something that's really important the next thing i'm looking for is i need this thing to shrink in size because this needs to sweat out enough water so that when i wrap it up it doesn't fill the wrap with too much water and wash away the bark that we worked so hard to create next is temperature a lot of people focus on only temperature they'll say you take your biscuit to 165 and at that point you wrap no no no definitely not so i'm gonna take my handy dandy therma pen and see what the temperature is 178 and back there 176. if you can read this greasy thermometer so the 165 rule i think is a myth you need to sweat out more water you need to concentrate the flavor of the beef and at that point when it's met all those criteria and nothing is burned this is all soft this is going to be awesome so based on all those things temperature last this thing is ready to wrap oh i forgot one other one other clue is when this pocket of fat right here kind of bubbles out and kind of sticks out from the meat then i know it's getting ready to wrap because the meat has shrunk enough because at first those proteins coagulate and the meat gets really tight and then the meat shrinks as it sweats out water and evaporative cooling takes place so it remains in the stall for a long time so the heat entering the brisket is equal to the heat leaving the brisket because the brisket is essentially sweating just like i am right now the only difference is it was cooling off and i'm not so when i see this stick out it means that this meat has pulled back and this guy is ready to go so i'm going to wrap it up in butcher paper i'm going to add some of the smoked aloe and we are going to wait for this thing to get tender one other thing is if you measure the temperature inside the brisket probably going to be in the 170s maybe 180 at this point but if you measure just the fat if you get the probe just underneath the fat most of the fat is between 205 and 210 that's why it renders and so you have the heat on top or if you're doing this on a pellet grill or something like that wherever the heat's coming from put the fat in that direction um all right now we got our wagyu tallow it's a golden color it used to be white but it's golden because it absorbed that smoke flavor so we're going to be adding even more smoke flavor and moisture to this brisket so we put the brisket on fat side down and we're going to cover the meat side with tallow we put the fat side down because it's already covered in fat it doesn't need more fat but what the meat side needs is fat because if you've heard me say it once you've heard me say it 10 million times what you perceive as moisture is usually rendered fat we've all had a pot roast where it's sitting in water and then you take a bite and it's dry and stringy because what you want is rendered fat that's going to be really juicy it's like a well marbled steak it's going to be juicy why because the fat is rendered and it kind of coats the inside of your mouth and it's a delightful experience so we're going to put this on so i bring up a slight lip roll over once now it's fat side up fold in the sides and i go slightly in with the fold because you want it to be as tight as possible now it's fat side down again i fold in the extra because i want it to be easy to grab from either side i roll it over one more time because i want it to be fat side up because i want to maintain that bark on the fat side so we're going to take it back we're going to put it in the opposite direction the reason i go flat toward the fire is because the flat actually needs to come up to a higher temperature to be tender than the point does so right now the point is actually ahead of the flat in terms of temperature and so when the point is done usually i'm looking for a temperature of maybe 200 degrees for the flat i'm looking for probably 205 206 something like that and the easy thing about butcher paper is you can just poke right through it and get the temperature so when i actually tempt this thing to see if it's done i'm going to go right here in the side of the flat right here in the side of the point try to be directly in the middle of the brisket to get accurate temperature readings now og pit masters in texas don't use thermometers they go by feel they put their hands under the flat and they feel it and they know when it's right for us mere mortals we need to use temperature as a gauge for tenderness those are the target temperatures i recommend and what i've had the best luck with in the past but really it's ultimately about the feel when the probe goes in and it feels like soft and butter you know you've done it so we're just going to let this hang out for probably another three hours or so when it's done we'll pull it off and then we're going to rest it so let me close this down we'll talk about resting so now that all the action is done i can probably stop sweating i miss the dry heat of california the humid heat of kentucky is another beast entirely anyway let's talk about resting when you rest your brisket say you've gotten it to perfect tenderness it's time to pull it off and you're going to rest it now you want it to come down relatively slowly you want it to gently come down to temperature because what can happen is if it comes down too rapidly it can tighten back up again i don't know exactly what the mechanism is but i just know that it happens because as you're bringing it up in temperature the longer it's at a high temperature the softer it will get so if you do a really short cook say eight hours total on a brisket you're probably gonna need to take it to five degrees higher than the temperatures i mentioned in both the point and the flat if you're at about a 12 hour mark i think those temperatures are perfect if you're taking 16 hours the temperatures are probably three or four degrees lower because it's about time at temperature to render the collagen so collagen you can imagine as a couple springs kind of coiled together and what happens with time and heat they break apart and form gelatin and so that's what makes barbecue so succulent and delicious and so you need enough time for all that stuff to break down or you need to reach a high enough temperature for all that stuff to break down it's like when food reaches a safe temperature because at that point all the bacteria is killed instantaneously but if you hold it at a temperature five degrees lower for long enough you'll kill the same number of bacteria so it's a trade-off for this but i found the best results getting about a 12-hour cook on these and then when it comes to resting usually i try to tie my cooks so that they'll be done around midnight why because then i can put them in a cooler or put them in a low oven set to 145 or 150. i let them slowly come down to temperature overnight and then i serve them the next day so if i pull it off at midnight i would expect to serve it at noon for lunch no problem so i find that between 8 and 12 hours is ideal you can go longer you can go shorter but i found that window to work pretty well so i would plan to be done with your brisket cook 12 hours before you plan to serve it you could do it 17 hours you could serve it at 5 pm that's okay just make sure to keep it hot and keep it food safe that is above 135 degrees fahrenheit so all i'm going to do at this point is finish off the cook it's totally fair game to take your brisket and put it in the oven and get it finished off that way or if you have a pellet grill and you just want to do everything outside because you don't want to make a mess in the kitchen totally fine too there's no issue with that at all it's not going to affect the quality of the product because we've already put in the work to make it great so now when it reaches the proper temperature and has the right feel i'll pull it off and i'll rest it overnight at 145 degrees in a low oven and then the next time you sue me will be tomorrow and we're going to be taste testing this thing one other note because i keep thinking about things don't underestimate the importance of the rest that's the biggest mistake most people make is not letting their brisket rest long enough this is a game changer for some reason i can't explain scientifically it seems like all the juices fill every crack and crevice inside the brisket and it's juicier and it's perfectly tender and it just gives when you take a bite of it it's awesome do not sell yourself short on the rest better to rest longer than shorter so if you have the option to rest four hours or 14 hours i would definitely go with 14. please rest your brisket at least eight hours and you're gonna have far better results now one more thing as far as the cooking goes if you're checking the temperatures as it goes along you can rotate it as needed so if the flat is way way way ahead you can rotate it so the point is going to take the brunt of the heat and catch up but it's kind of a balancing act it's just about rotating it you change the orientation so that you can make sure that it finishes at the same time on both sides of a very uneven cut of meat that's it i promise i know i'm long-winded but next time you see me i'm gonna have a gorgeous brisket for you guys to check out all right after 12 hours of resting we have a finished brisket so let's unwrap it smells good [Applause] oh yeah look at that oh so much juice okay this is what makes it worth it this is what makes standing out there in the heat and sweating my behind off cooking barbecue worthwhile because at the end you have this black meteorite looking thing i still insist they're sending them in from the obelisk on mars i have some top levels of the cia trust me i have the documents briskets really are the king of barbecue they're so good that you could come up with 10 conspiracy theories about how somehow it's mind control but we'll pass that for now this is really what barbecue is about so it's about time and patience so a lot of times people will say oh that barbecue is amazing you must be so good at what you do and i tell them no you don't have to be good to make great barbecue you have to be patient now there are people who make better barbecue than me but i don't think anyone enjoys it as much as i do and for me that's what it's all about i enjoy the process i enjoy the end result so let's get to slicing this thing i'm right-handed so i want the thinner end on my right hand side so i'm going to flip this around yeah you can see this is very very tough you know so flip this around and then we need a knife okay make sure you have an appropriate knife to slice a brisket so you need something long there are fancy brisket slicers out there i use a cheap bread knife that's 12 inches long my philosophy on that is exactly the same as the trimming knife i use it so frequently i don't want to have to worry about what happens to something super fancy so it works super well i'll include a link but keep it simple and use something that's going to be long enough that you can make even strokes so when you slice your brisket here's an important point that i don't think i've ever really talked about before when you're slicing brisket you don't want to press down you want to let the knife do the work so whenever i'm with people and they're slicing brisket and it's falling apart no you want it to fall apart in a person's mouth as they're chewing it you don't want it to fall apart on the cutting board so very light pressure move the knife back and forth and it will slice through that's why i like the serrated knives because they just cut through really well and so you can have something that's perfectly tender but doesn't shred that's really important now if your brisket is too hot say it's 180 degrees and you try to slice it it's gonna fall apart it's gonna be really pot roasty it's not going to be the way you want it one trick to make it kind of firm up a little bit is to allow it to cool some if you have a brisket that's kind of tough then wrap it up again heat it back up and let it stay hot for a while and it will soften up so the more tender your brisket is the lower the temperature you need to slice it at so this one is exactly how i like it but we're gonna start on this end and the brisket remembers two muscles right so they run perpendicular to each other so we're gonna have to slice the two halves differently so we're going to start at this thin end and go slight slice slice slice slice until we see the two muscles on top of each other then we're going to flip this 90 degrees and keep slicing i typically slice briskets at between 135 and 140 i find that to be ideal also for food safety your hot food should stay above 135 and your cold food should stay below 40 degrees but i found that that 135 140 temperature is just right for slicing and the customer gets something well if you're selling these but i'm assuming you're probably cooking this for your family so your family gets hot food but it's not falling apart and pot roasting as you can see here is my brisket slicing knife it cost i think maybe 15 17 bucks it's not expensive but a lot of central texas barbecue joints use a knife just like this and so i tried it it worked better and this is what i use we're going to start at this end slice slice slice slice turn it 90 degrees and then slice the other part [Music] when you see the two muscles on top of each other like this rotate 90 degrees and keep slicing [Music] all right that's how i slice a brisket now it's time to taste it and i actually had to fight my wife off usually she waits until we're done filming a video but she was like that brisket looks so good i gotta have some right now and this is just a choice brisket so let me take a look at this here we have the flat we have beautiful yellow rendered fat on the top i can hold it like this it doesn't fall apart but if you pull it just slightly it i mean just breaks so i'm gonna have to you know for science purposes give this a taste oh yeah that's it that's everything man when you start on barbecue that's what you want to create all right next let's talk about the end cut which is in my opinion the most underrated bite of a brisket it's on the outside here it's all barky it's got beautifully rendered fat like you could poke i could just take it off if i wanted to but it's still juicy which is what we were after even with the choice brisket so the reason we do the method that we do is to keep everything juicy so i'm going to take a bite of this and you know again for science purposes let you know look even better nothing got crusty life is good my very favorite bite on a whole brisket is the first cut off of the point so here you have beautifully marbled meat you have the fat that's kind of rendered perfectly into this seamless unique thing that is the bark and this is as much as i like those others this is going to blow them out of the water so let me give this a taste and slice off one bite here so this if you don't like this you don't like barbecue all right and it just melts it just disappears i'm always experimenting with barbecue or cooking for large groups of people and i don't get to enjoy the food it's so nice to be able to just cook a brisket like normal and enjoy it and just appreciate all the goodness everything that made me want to start barbecuing in the first place if you've never cooked a brisket before i've given you everything i know to help you on the path if you cooked a whole bunch of briskets before i hope i had something here to help you maybe improve your game by one percent if you just like looking at food that's been cooked on the internet i totally understand me too either way thank you guys so much for watching i really appreciate it i really hope it helped if you enjoyed the video you can hit the like button down below and you can also subscribe to the channel for more fun and informative barbecue content and then don't forget to follow me on patreon you can also follow me on instagram facebook and twitter at mad scientist barbecue oh and i want to thank reynolds kitchens butcher paper for sponsoring this video it's a tremendously convenient product check it out it's way more convenient than all those tightly wound rules trust me i fought with those this one you don't have to fight with so check them out i'll put a link in the description thank you guys so much for watching i'll see you next time if you use morton's your mix is going to be saltier than freaking fly my very favorite bite on a whole brisket i should throw this first but taking okay and take a look and see what we okay so that's looking pretty okay i thought you already have a hot smoked brisket video out there and you know what you're right thanks carl it's been a little over before try it again excuse me take it six and a half hours into this cook other things going on at six and a half hours into this cook we'll come back i'll put it in show you what's okay show you the smug float what looks like a perfect business no this no i this is exactly what i want when i want a brisket i mean it's it's smoke ring it's rendered fat in the point right here it's the rendered fat on top it's all yellow i mean it's just it's integrated into the bark just oh this is exactly what i want and it's juicy and this is a choice brisket i mean look if you could do this with a choice brisket imagine what a prime would be it'd be this one step above so i mean it's awesome all right we gotta taste this [Music] you

Channel: Mad Scientist BBQ

Views: 445,561

Keywords: brisket, barbecue, how to smoke brisket, bbq, offset smoker, brisket recipe, texas brisket, bbq brisket, how to smoke a brisket, texas style brisket, smoked brisket recipe, austin texas brisket, sugar free smoked brisket, yoder, beef tallow brisket wrap, how to cook barbeque brisket, truth bbq brisket, truth barbeque brisket, how to trim brisket flat, best knife for trimming a brisket, how to season brisket, how to smoke brisket easy, smoked easter brisket, brisket for beginners

Id: SGDKPuz1hx8

Length: 37min 0sec (2220 seconds)

Published: Thu Jun 30 2022