HOW TO SMOKE BRISKET

this is the best energy okay ready hey guys welcome to mad scientist BBQ I'm Jeremy Yoder and today I'm gonna show you how to smoke a perfect brisket if you liked this video hit the like button down below also subscribe to the channel if you want to see more fun and informative barbecue content you can follow me on Instagram and other social media platforms at mad scientist barbecue now let's get into the video [Music] okay the first rule of brisket cooking is get started early brisket can take ten twelve fourteen hours to cook so we want to make sure you get cracking on it right away now the second rule of brisket cooking is build a very good fire and I've already got that started I've got a chimney of charcoal outside getting lit up right now so we'll show you that in a minute but let's talk now about the brisket itself now this is just over 12 pounds I bought it at Costco it's a USDA prime brisket for 349 pounds which makes it just over 42 bucks which is a good price now the two halves of a brisket this is your first brisket or your third brisket or a fifth brisket and maybe watching a video to try and get some tips or just kind of go through the process in your mind again before you actually do it I think it's important to think about the two sides of the brisket and how we're going to treat them a little bit differently and we're going to talk about how we're going to trim it and we'll show that to we're going to talk about the principles that you use while trimming the brisket principle one get rid of everything that you don't want in the final product principle two don't get rid of anything that you want in the final product and to that end there are a couple things were going to do okay first we're gonna talk about the flat here now the flat is a leaner portion of the brisket there's not as much intramuscular marbling there's not as much intramuscular fat here's what I mean there and so it's less resilient when you're cooking it so if you you know cook it too hot it can burn pretty easily it can dry out there are a lot of problems with cooking a perfect flat now the other half of the brisket is the point it's thicker and the reason it's thicker is because it consists of two muscles okay so if we kind of compared it to a human being a brisket would come from kind of this portion right so on a cow it's from the front half and it's doing a lot of work right and so because of that there's a lot of connective tissue and it makes the meat really tough for most methods of cooking but the way we're doing it in the end it's going to be tender it's gonna be juicy it's going to be delicious now the point like I said it's two muscles so you can kind of think of it as the PEC major and PEC minor so in a human PEC major used for that kind of movement PEC minor for this kind of movement I don't know how it works in a cow but I do know that it results in two very different muscles so the flat actually extends all the way across the brisket and then over top of that on the point side we have another muscle that's kind of thicker texture it's got more intramuscular fat and those two muscles are separated by a big band of fat called the decals and that keeps this in juicier it can absorb the brunt of the punishment during cooking and we have to keep that in mind throughout the whole process because we want the whole brisket to turn out moist tender and full of flavor now I've had some experience cooking you know just a flat or just a point of brisket before but the first time I really learned the hard way that there are different cuts of brisket was when I was barbecuing at my first apartment in LA my landlord was kind of fascinated by it he kept coming over and asked him questions about it and I said hey let me cook you some barbecue sometime I'd love to do that and he said I don't know I keep kosher and I said well you have definitely cooked pork on that thing before so I don't think it'll working he said oh no definite wouldn't work so I got a new smoker and so I was excited and I texted him I said hey I got a brand-new smoker and he said okay great why don't you cook brisket for Passover I thought oh no what did I get myself into here and so there were some rules I guess not enough for kosher rules I'm not sure but there are some rules about I think that have you done first had to be a kosher brisket and so he asked me if you want first cut for second time and I had no idea what that meant okay in kind of the Jewish brisket nomenclature the first cut would be just the flat ok the second cut would be the point and so I had no idea so I said um first cut and so he brings me this brisket you know the day before Passover and I take it out of the package and I look at it and it is the weirdest looking brisket I've ever seen and it's essentially just the flat from one end all the way to the other and I thought oh man this is gonna be tough so I put it on the smoker I got some good smoke flavor on it and I wrapped it pretty early just to try and hold in as much moisture as possible to get it tender without drying it out and it all worked out in the end but be careful about what you're buying this because it has both muscles attached it's a full brisket sometimes called a packer cut brisket and make sure that's what you're getting at the grocery store or at your meat supplier your butcher wherever you get you meet make sure that's what you're getting before you try to attempt this method alright it's time to take this brisket out of the package here I've put some paper towels down just to help avoid creating a bigger mess because I don't know how many times I've been cooking barbecue and I spent hours and hours doing it and at the end it feels like you're done but I look around I see humongous nuts that I do not want to clean up so any little thing that you can do to clean up along the way to make your life easier is going to be super helpful in fact it's gonna be huge I know that you know everybody knows it ok ok ok so do things to help yourself out so I'm gonna take it out of the package and we get to trim them we're out of the package now and these are a couple things that I look for when I'm trimming a brisket the first thing I want to add though is that when you actually go to the store to buy a brisket one really important thing you can look for is a thick flat ok because the thicker the flat is the more forgiving it will be and it's already starting off as not very forgiving so get a thick flat brisket ok and so there are other things you can look for like marbling in the side but if you get a thick flat it's gonna be much better in the end all right now first thing I'm looking at is this big chunk of fat right here so there's a lot of fat there I mean I could grab just big chunks of fat nobody's gonna want to eat that ok so we want to trim this down to be about a quarter of an inch thick and when you do that you render it properly it actually becomes an addition to the brisket it's not just something you leave on for protection when it renders its kind of thin and it's yellow it's perfect and what a little bit of that in everybody well you don't want is big thick white chunks of unwanted fat that's horrible okay think about big if you have bacon that's not crispy and it's chewy and you have chunks of white fat it's gross nobody likes that kind of bacon or at least no good person likes that kind of bacon bacon is great when it's crispy when you've rendered the fat and if that actually becomes part of the whole bacon experience it's not some thing you have to trim off now when I was young and stupid maybe 10 years old I have to pull all the fat off of bacon and I'll eat the meat part ok now that I'm older and wiser I know that you eat it all together because together it is a much better experience and the same thing is true for brisket you trim it enough so it renders perfectly so you have that bark with just a miniscule layer of perfectly rendered fat you have your seasonings you have the meat with smoke on it it's perfect so I want to get rid of a lot of that fat now to about 1/4 inch the next thing I'm looking at is this flap of meat right here this briskets gonna cook for a long time and something like this is not going to survive for you know 10 12 hours so in order to prevent something from ending up on the final cutting board that's going to be ruined I just take it right off you'll be glad when you start trimming things that could possibly end up being okay but most likely will not it's going to save you headaches in the end because you're always going to feel like you failed it's going to be a disappointment because you spent hours and hours doing this and somehow something didn't go perfectly okay we want to trim off everything that's not going to turn out well what maximum yield in the end want everything they put on the smoker to be something we want to eat when it's all done so we're gonna take that gun off all right the next thing I've learned after now cooking hundreds of briskets is that this portion of the flat because it's so thin a lot of times it's really difficult to get the good final product if you leave it on so this might be controversial but I find that it works much better in the end and I would recommend for most people especially if it's your first time because your likelihood of getting an absolutely perfect cook on your first attempt is very low I don't know anybody who's done it perfectly on the first attempt so maybe the exception but probably not what I actually like to do is I take the knife and I come in here and trim all that off I kind of round this okay I found that being merciless with the flat can actually be a great help to you in cooking briskets okay and the other side these are the things that I'm looking at number one I see this big chunk of fat it's not gonna render it's gonna be gross I'm gonna take that off but I don't want to take off so much of it then it leaves a big pocket right it'll be an indention sure but I don't want to leave a huge pocket to where the top part of this is super super razor thin and that's going to burn too so I just want to trim off basically enough to where it's a little more calm than it is flat and then the other thing is on this side the lean side here there are little chunks of fat and stuff let me trim one these guys off there are little chunks of fat like this that a lot of people worry about I don't really worry about it I've trimmed I've spent lots of time trimming that off and I can't tell any real difference between the final product when I trim all this stuff off on the backside or I leave it all on so at this point I don't mess with it anymore I'm gonna final note about trimming is get yourself a good trimming knife you want one that's sharp you want one that feels good in your hand okay I got this one because the very first how to cook a brisket video that I did I had just a tiny little knife that I was using and the comments on that were endless so I have since wised up and gone good knife and I'm super glad I did I have this one which is kind of the nicest version of this boning knife style that I have and I have five or six more that are cheaper that I can take with me that if it gets dropped you know I'm not you know super bummed about it this one I'm very careful with because it's way more expensive but it's great get yourself a good quality knife a couple that I'd recommend would be maybe the Victorinox five rocks those are cheap and they're great I really like them a lot you can get some decent boning knives at restaurant supply stores and things like that but regardless do yourself a favor get yourself a good trim the knife you'll be glad that you did I flipped it back over because there's one more thing I want to mention briskets are much much much easier to trim when they're cold when the fat starts to heat up is this one I started to do which is a big pain it's really hard to trim it starts it doesn't hold its shape when you find a cut it kind of slides all over the place you have a really difficult time and you're more likely to cut yourself so one trick if you want to make sure that the fact is pretty solidified and it's easy to trim is maybe an hour before you want to trim your brisket you can take it stick it in the freezer you know firm up all the time so the trimming is much easier and actually much safer with that said let's get to trim [Music] one other note is while you're trimming the fat off of this fatty side you are inevitably going to hit some bald spots where you went just a little too deep it's not the end of the world nobody trims a brisket perfectly well at least not that I've seen as long as you know do it too much you'll be okay it's not the end of the world just try to keep it as consistent as possible about a quarter inch and you'll be okay [Music] be very careful while you're trimming this a lot of times the knife can slip and you could cut yourself pretty severely it's definitely worth taking a little extra time to be careful because a trip to the hospital is not going to help your brisket cook one bit [Music] one thing you can do is leave a little bit extra fat right here on the point who's gonna put that in toward the fire and so to kind of protect it we're gonna leave maybe a little bit more fat there because it's still gonna render because it's going to receive all the brunt of the cooking force while we're doing this now this brisket is basically trimmed there's one more thing I want to show you guys what we've got is the grain running this way right there got brain running there and you know sometimes actually looks like there's some kind of collagen layer right here I actually am in a tremendous I've left it on I've trimmed it off before I don't know why I just think for consistency's sake we're going to trim that off okay boom that goes in the trash net all right now the grains running this way and so in order to make sure that I trim this properly so that when I'm done it'll be cut properly here's one pro tip okay well maybe an amateur tip because I've cooked enough briskets now to where I know I'm gonna slice it right away not a big deal but you want to make sure that you cut across the grain all right so if you imagine the grains are my fingers right you want to cut across the grain so each slice is tender if you cut with the grain you're gonna have springy chewy meat and if you spent hours and hours and lots of effort into cooking a brisket you don't want to ruin it right at the end by slicing it improperly so to that end I'm gonna show you guys how you can slice across the brain even when the brisket has become really dark almost black and can't see the grain anymore so the grain is running this way so I'm gonna take this knife and I'm cut across the grain right here at the end just so I know that after this is all over this straight spot right here is where I'm going to start slicing so I'm going to come and slice slice slice slice slice slice slice slice slice slice slice like that so I'm going to be cutting across the grain and I have perfect tender slices in the end okay we're ready the seasoned this guy so and it's got some kosher salt now a note about the salt I like to season everything i barbecue with salt separately and first two reasons number one I want to keep complete control of how much salt I'm putting on the meat all right I don't want to over salt anything or under salt anything so I want to keep that variable independent I have complete control over it I'm not going to over salt anything by trying to add more flavor from seasoning okay that way you have the best chance of producing the best barbecue in the end second reason I like to put the salt on first because the salt can actually penetrate into the meat salt is sodium chloride which when dissolved in water which is what's going to happen when it reaches the surface of this meat it breaks apart into ions this process called dissociation now those ions can actually travel deep into the meat whereas the seasonings just stay on the outside the salt itself can penetrate and do two things it can assist in chemical reactions that occur during the cooking process and it can hold moisture inside the meat so for that reason I'm going to salt first and separately now this is a big chunk of meat you can salt pretty liberally the chances of over salting a brisket like this are pretty slim but I think it's a good practice to salt terrible [Music] alright next I'm gonna use some my beef rub now I just put this in a container that used to have granulated garlic in it in a shaker it just comes out more evenly and that's why I use it now there are a lot of beef rubs on the market and most of them are mostly salt okay if you'd prefer to just go and get a beef rub that you can buy in the store totally fine I would recommend however that you make your own rub leave out the salt there are lots of recipes online I would recommend you make your own rub and you'll save money and you have complete control over the flavor profile so if you really like heat you can add a little bit of Chipotle or cayenne to it if you don't like you you can remove it from the recipe it's totally tailorable to exactly what you want and I think it's a much better choice the only thing I would say is when whatever beef rub you find make sure it has black pepper because that's what people are going to be expecting when they bite into a chunk of brisket a black pepper flavor so this is a large portion of black pepper I've got onion powder garlic powder things like that a little bit of Chipotle so whatever you find and you like use but this is what I'm going to use today [Music] I wish you guys could smell this it smells actually incredible already just from the seasonings one other thing I do want to say though about the rub is whatever rub you choose or whatever rub you buy make sure it doesn't have too much sugar one horrible thing that can happen if you have too much sugar in your rub is that it can burn on the outside of the knee a little bit of sugar a lot of times helps with a great park but too much sugar especially in something like a brisket that you cook for a long time can burden the exterior ruining the whole thing so keep in mind you don't want too much sugar if any at all usually I completely omit sugar from a brisket rub [Music] all right ready put this guy on the cooker i seasoned it heavily with the rub any excess will fall off and since it's such a big piece of meat it can handle a lot of seasoning on the outside you can let this come up closer to room temperature to actually come to room temperature internally it's going to take several hours I wouldn't really recommend doing that but one trick that people use is they actually stick the brisket in the freezer just before goes down the smoker because the quarter the meat is that deeper your smoke ring will be because the smoke ring is result of the smoke in a chemical reaction with the meat itself I believe it's the myoglobin that retains its pink color when it interacts with smoke before it reaches a certain temperature so if you keep the whole thing really cold the smoke can penetrate pretty far before the temperature of the meat prevents that smoke ring from keeping that pink going all the way through so traditional wisdom is to let it sit at room temperature I don't worry about it either way I don't put it in the freezer to get a big smoke ring I don't let it come up to room temperature I don't worry about the smoke ring because if you have you know a real wood fire you're going to get a smoke ring and I don't worry about letting come up to room temperature because I want to get the meat on it's going to cook more quickly if you put it in a warm environment then at room temperature so we're ready to put this guy on so we're gonna throw it on all right smokers up to temperature we're cooking at 275 I find on my smoker that's what works best some smokers maybe 225 250 but 275 on this seems to cook it really well I've also noticed that the smoke and heat come from the bottom on my cooker so I'm going to put the fat side down and I'm gonna put the point toward the fire because that's where the heat is coming from also so we'll set it in there like this I'm gonna turn it the fat side down and point toward the fire and we're ready to go so I'm gonna close this lid I'm gonna leave this untouched in there it's gonna maintain heat and leave it untouched for three hours after three hours I'm gonna start spraying it every maybe 45 minutes with water and apple cider vinegar it's gonna be a 50/50 mix to keep the bark from getting too crusty and to keep it moist so I'm gonna close this lid we'll check back in 3 hours it's been 3 hours now so it's time to spray this brisket now you'll notice I have a couple of pork butts in here too so I'll get those sprayed down as well now this brisket is starting get some nice color on it but see like that part of the flat right there it's kind of drawing out a little bit I want to hit it with some of the spray to try and keep everything nice and moist and have a good bark at the end with one that's not burnt but one that is super flavorful and easy to bite through so he's hit it generously with this mix of 50/50 water and apple cider vinegar and I guess you can spray until you're satisfied I think that's probably pretty good and I'm gonna do this now about every 45 minutes because I don't want any of the meat to dry out on the surface and become like a beef jerky consistency which you don't want to add so close this down come back in 45 minutes and repeat so probably won't show those but there's no about every 45 minutes until you're done I'm gonna spray it well that is until you wrap and then you don't spray it after you wrap you just be spraying the paper down but that's we're gonna do for the next few hours so when you're smoking a brisket or a pork butt or anything that you're smoking in your smoker what you want is clean smoke so here I'm looking at it and I just see a little bit of waves from the heat right I don't see a ton of gross white smoke coming out the smokestack there so what you want is you want your wood to burn efficiently with plenty of oxygen so you get the right taste to the smoke itself now if you burn a fire that's producing lots of white smoke you're actually burning the wood in a way that produces different compounds then when the smoke is almost clear and that's because at different temperatures the wood produces different chemicals right and those chemicals can be either big or small when they're big you produce white smoke that's bad flavors when they're small you produce nearly clear smoke that's good flavor now if you want to know more about how I manage the fire because it's critical it's absolutely essential and the the difference between bad barbecue ok barbecue and great barbecue isn't in the rubs and seasonings it's not in marinades it's not in injections it's not in any number of different things the secret to great barbecue is in fire management and if you want to know more about that check out my fire management video it's going to be in a link in the description some of you may remember that I had a video on YouTube how to smoke a brisket that I posted over a year ago I think and I've gotten some comments on YouTube about hey what happened to your brisket video and stuff like that and I actually removed that video because I knew I was going to be making this video and the reason I'm making a new video on how to smoke a brisket is that in the time since I made that video I've changed some things methodologically about how I actually go about approaching cooking a brisket and there's some key aspects that I've changed so for instance instead of rapping in aluminum foil I now advocate rapping in butcher paper I think it produces a better final product in the end and some of the things that I used to really worry about I don't know longer worry about that much some of the things I used to not even think about and how I'm really concerned about so I wanted to include all that in this video because in the time between when I made the first one and when I'm doing this one right here I smoked hundreds and hundreds of briskets and I've gotten a lot more experience and and many many hours you know watching a fire and checking on the briskets and just getting a better feel for the whole process just becoming more familiar with how everything works to look for key points to really you know drill down on and make sure that people understand and so for those reasons I think that this video is going to be far superior to the one that was posted you know over a year ago and I think it's gonna be more helpful to the people who are trying to make this at home there's a portal blackballed at the end of the rainbow look at that rainbow lock gold okay it's time to wrap this guy now it's been on there for several hours I've been spraying it you know every 45 minutes and it's got a good color really dark not quite black but very dark now I attempt this end the point end and it's about 187 185 in parts but right here in the middle of the flat it's only about 171 and what I've noticed is a lot of times the point will be done beautifully but the flats just not tender enough so what I like to do and what I think I would recommend if you have an offset smoker is when you wrap and you're kind of protecting the meat by wrapping it when you wrap I would suggest turning the point away from the fire turning the flat toward the fire to tenderize that up while it's protected in either foil or butcher paper today I'm using butcher paper I might do a separate video on that about why I think it's better but I do think that it's better you can find it you know on Amazon multiple places online but that's what we're gonna use we're gonna wrap it in two sheets of that and I'm gonna spray it with some of the apple cider vinegar just before I wrap it up and I'm gonna put it back on the pit in the opposite direction of what it was before you okay so I got this brisket out here on the butcher paper and I'm just gonna spray it with some of this vinegar and water mixture here just to moisten that surface because I want this butcher paper to hold in a majority of that moisture and to keep anything from getting too crusty yeah this still good everything's good here so you don't want anything to burn but you do want a nice dark tasty tasty bark all right I think it's probably enough okay so I've got two sheets here so I'm actually gonna move this over just a little okay pretty close to the middle over tuck in the sides here [Applause] I try to get a pretty tight and then I actually like to take this last bit whatever leftover kind of fold it over just back up and tuck it inside that way you wrap it on either side of the brisket no matter how you oriented in the cooker and the hand should slip under to be able to carry it pretty easily now like I said I'm gonna put it back flat toward the fire just to tenderize that up because the point is gonna be tender because already so far ahead one other thing about wrapping is you will lose a few degrees due to the wrapping process now because the exterior of the meat is so hot and it's still moist it's gonna be evaporating a lot of water and cooling down just like when you sweat you cool down so you're gonna lose temperature in the wrapping process then you're gonna put it back on the cooker and you're gonna wait ten minutes and you're gonna check the temperature it may have dropped another couple degrees that's because the exterior of the meat dropped a lot in terms of its temperature so it takes a while for that to reach the center of the meat we're actually probing so that temperature in the center is going to continue to drop for probably 15 20 maybe 30 minutes after you wrap it's okay it's not the end of the world we wrap to preserve as much moisture in the meat as we can to maximize tenderness and to keep anything from burning so now we've done that let's take it throw it back on the cooker so dude I am point away from the fire flat toward the fire I'm take these pork butts and wrap those two but that's not part of this video all right here's my temperature probe a digital instant-read thermometer is gonna be your best friend in barbecue now I was going along about maybe once every 30 40 minutes and taking readings seeing where I was so as a client you know 175 180 185 190 when I got to about 195 197 in different parts of the brisket I started checking regularly every 10 minutes or so so the temperature that I usually look for and the one that I recommend most of the time is pulling off your brisket at about 203 when I was probing at 203 it still felt like the meat was pretty tight like it hadn't tenderized yet and so I let it go a couple more degrees let it go to about 205 I think it was maybe 200 5.8 right here maybe 200 4.2 in right in the center and then 205 point two on this end so how about 205 on average there so when I was probing at first it was just for temperature so I know when I'm in the ballpark right and then I started probing for tenderness just by feel so I knew the temperature was right I was you know two or three two oh four I know that okay we're in the right place now so when it feels tender when it feels like butter and I know I'm done and so I did that and the temperature just happened to be about 205 so when you get to that point I suggest that you pull off the brisket that you wrap it in a towel you stick it in a cooler right leaving the cooler for maybe 45 minutes for an hour and then you can pull it up you can let it cool - I'd say maybe 150 degrees and then you're ready to slice it and it should be delicious okay we let the brisket rest for an hour and then I pulled it off and I let it come down to about 150 internal and so we're ready to slice this guy out so if you remember I made a cut right at the end to tell me where to cut across the grain right there so I'm gonna start right there and kind of rotate the cuts as much as I can without getting really uneven slices until I get about halfway through and usually what I do have actually slicing brisket is actually separating the flat and the point straight away so I'll take the knife and go well bang and separate them and cut them separately for you guys who are doing it at home maybe this is you know not your 384th brisket or whatever it might be better to slice starting to flat and work your way all the way up and then when you get to the point then rotate and cut and I'll explain more of that when we get there but first we already have our starting point so you can go ahead and start making our slices so get a slice there [Music] okay so it's time to check out one of these slices from the flat so let me grab say the slice now if you look at it on the bottom you see pink smoke ring that means smoke got into the meat there now well you notice on the top is remember we left a layer of fat well that is all rendered down so it's now just a part of the bark which is exactly what you want so I don't have any big chunks of gross white fat but it doesn't fall apart but the slight tug and comes right apart and now it's time for a taste test I'll give this one shot you get the salt you get the pepper you get the smoked flavor right up front and it's a good clean smoke after you've eaten enough briskets you know the difference between dirty smoke and clean smoke when you taste it good clean smoke that bark is phenomenal get peppery a little bit of fattiness from that rendered fat salt on the outside of the brisket it's beautiful gaffur that taste test I'm going to keep slicing the flat until I reach the point I'm going to show you what that looks like so I'm gonna keep making some slices here doughnuts lie some too thin or too thick I like something like this you can go thinner or thicker depending on preference don't go too thin or too thick you don't want paper and you don't want you know a steak but something that's appropriate sometimes you get little crusty bits at the end that that'll kind of come off while you're cutting not a big deal about the end of the world okay but then keep slicing [Music] all right let's take a look all right now you're starting to see this other muscle coming into play I would feel make a couple more slices here but you can kind of see you know that fat that's rendering all the glistening juices all that smoky goodness all right so I'm gonna keep making I'm gonna do maybe two three more slices I'm gonna be careful with the bark while you're doing this you can kind of shred it like I did on that one so don't do that all right so when you get to something looks about like this you're gonna have both muscles visible and this is getting smaller this is getting bigger at this point I'm going to turn it 90 degrees and start cutting so this is gonna be the brisket money shot right here let's see how we did and that looks pretty good that's wintered pretty well I'm actually really happy with that all this is kind of glistening with all that rendered fat there's not anything in there I wouldn't eat so let's check out one of these slices look at this guy whoo beautiful okay so here we see smoke ring we see rendered fat up there that has just turned into beautiful bark we see moisture from that band of fat right there that's the good stuff alright so when you make these slices of the plate you got these two different muscles you can see the different textures there one you're cutting across the grain right here this one's kind of more with the grain just because they run kind of anti parallel there but I want to get a taste of this portion of the brisket I'm gonna tear a chunk off here alright see how this is even better than the flat juicy flavorful bark on the outside smoke you get salt pepper seasons a little bit of heat that I have put in that in that rub I'm really happy with how this turned out and the process is nice and simple excellent work on it oh yeah that's good stuff all right after our brisket point taste test I'm just gonna continue slicing this and then hopefully get to take a look at some burnt ends now this guy right here is what I would take and turn into burnt ends okay it's going to be kind of a little bit crispy err on the outside it's that fat right there in the point that is rented out really well you kind of cubed these up and hit them with some sauce you can actually put them back on the cooker to kind of glaze it but for our purposes right here show you what I'm talking about all right now to me what I do with this right here I just cut a chunk to make some burnt ends I cut off any extra fat like that and you can cut these bigger or smaller I like them pretty big and so I hit these with some sauce and put them back on the heat just to glaze it so you get sweet salty smoky savory all that in one but right now I'm just gonna take one big bite here oh yeah burnt ends are like the flavor bombs of brisket super good when I slice it other side up here okay I'm gonna set that to the side now I'm gonna start making my regular slices alright that is how you cook and slice a delicious brisket I'd encourage you guys all to go out to your store buy a brisket fire up your smoker and make one for yourself you'll be glad that you did until next time happy smoking is he gonna get everywhere well they don't to get every war you're gonna follow me son of a monkey talking and warming up barbecue content you can also follow him that shows you can I was thinking about what I messed up last time in the middle of saying stuff if you like this video here we go you can also follow me on social media at Instagram so no monkey ok let's try it again okay

Channel: Mad Scientist BBQ

Views: 2,345,481

Rating: 4.7275224 out of 5

Keywords: how to smoke, how to smoke brisket, brisket, barbecue, bbq, jeremy yoder, yoder, smoker, mad scientist bbq, mad scientist, smoked brisket

Id: F536sIznPE8

Length: 39min 45sec (2385 seconds)

Published: Sat May 26 2018