Let's Smoke A Beef Brisket On The Grill

it is bright and early good morning everyone today we're upright and early because we are going to attempt to get to work and prepare a beef brisket let's see how we do this all right we're starting with about a pretty good-sized piece of meat here about twelve and a half pounds beef brisket actually I picked this one up at Walmart they always seem to have them they seem pretty decent get them at Costco or your your local grocer I'm sure first thing we want to do is start trimming off some of the fat I'm gonna get this off just I'll just carve that off I don't want to go too deep I can leave a little bit and I think this will go in the freezer this will go my woodpecker friends in the winter will love one I put this fat out by the feeder for them I'll say thank you sir where did that come from so we'll get to work on trimming some of this fat okay now we got that top trimmed fairly well now all you grill masters out there don't be too hard on me I'm more of a weekend warrior okay just trying to please the troops with some good brisket now I'm gonna flip it in my fat side up and there's a lot of fat there so it's gonna take some work but I want to keep trimming that backside that fat side down so there's only about a quarter inch layer on that backside so let's get to work on that all right after a bit of trimming the next thing we're gonna do is we're going to apply a rub this is a really basic rub this is a tablespoon kosher salt tablespoon onion powder tablespoon garlic powder and four tablespoons of coarse ground pepper I've mixed that together and that is going to be our rub just to get the rub to stick all nice I'm gonna put a light coating above just yellow mustard over it and then apply the rub let's get to work on that all right so we got a nice coating on the fat side now we're going to flip it do the same to the other side oh yeah that's pretty yeah alright let's go start the grill all right we're down by the grill we got some charcoals let maybe too many we'll see I'm gonna attempt today's smoked brisket one of my favorite grills mr. char griller it's just a basic barrel design I like it it's got the adjustable air intake here comes with cast iron gratings as opposed to that steel wire I love the cast iron I got a nice stack up top to adjust temperature so I do almost everything on the char driller you know from grilling to smokin so we'll see how it goes well you got a love bright and early Minnesota summer morning okay and there we go we got our little fire going next to the air intake we've got our a rubbed beef brisket on the grates right underneath it put a a pan with a little water on the bottom should help regulate the temperature and also keep a little moisture inside I'll put the thicker part the tip of the brisket closer to the heat end and we'll just close it up and we're going to try to regulate temperature keep it at 225 today every every 30 minutes or so I'm gonna give this a little spray a little spritz of some got apple cider vinegar in there and a little little apple juice in there and keep things moist there we go [Music] okay two hours into it and we've we've adjusted it slightly I've added just a few hickory chips they'll uh they'll quit burning in a second here but I moved it rearranged it on the grill a little bit sprained er down again we'll let her go okay I have a look about 167 168 we've actually been going for about five shoot I guess closer to six hours you know what that 225 to 250 range and we've got options right now we can flip it fat side up and just let it keep going we could flip it wrap it in foil put it back on the right way to do it is if you've got pink or peach colored butcher paper that's an uncoated semi-porous butcher paper and wrap it with that that would be the way to go and let it go for another three four hours we're gonna do something else alright since I didn't have any of the proper butcher paper what imma Kelly's parchment papers uses for baking I'm gonna try wrapping it in that I don't feel good about just sealing it up in foil and I don't want to just open air this thing the whole time so I'm gonna wrap it up in this parchment paper as much as it takes to get a good wrap I'm gonna put it that side up so that fat renders down back into the meat and let her go again at about 250 275 and just go a few more hours with that okay all right we've had take a look we've had this going in the paper fad sign up for about four and a half hours now internal tabs close to 200 we're just going to give it a rest now let her come down slow as they say there we go okay we've let this thing rest pull back a gift wrap and see what we're working with here look at that oh my goodness now we'll get that onto a cutting board all right we're gonna figure out which way the grain goes the grain goes this way so we're gonna cut against the grain cutting like this we do ever bring a smoke on there all right and there we have it got some carved up and ready to serve up put it on the plate make a sandwich do whatever you want looking good all right serve that up with some good side fixings good company you got a pretty good day right there [Music] [Music] and there we have it looking looking good enough to eat I shoot the Train do-over sound guy alright I got it not and there we have it would you knock it off [Music] free meal all right here we go

Channel: Sport-Flo Outdoor Adventures

Views: 119,002

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Id: JbCrvtnwhd8

Length: 10min 5sec (605 seconds)

Published: Sun Jul 12 2020