Meat Sweats With Jordie: Brisket Masterclass

welcome back to another episode of meat sweats now we've done some brisket videos before in the past in this channel but I feel like it's been a couple years since the last time we've did a full one in that time personally my brisket game has elevated a bit so since I care about all you boys and girls back home I want to make some delicious barbecue of your own I wouldn't want to keep all that knowledge to myself I'm not a selfish bastard like that all right so let's pass on that knowledge with a new video right here let's get after it oh [Music] thank you [Music] so before we even get too deep here I do just want to give a quick little warning this will probably end up being a pretty long video art I'm gonna put everything in here that you need to know on how to dial in your brisket cook step-by-step process from trimming the brisket seasoning throwing it on the smoker uh wrapping it knowing when to pull it off resting it slicing it serving it every single step of the way I'm going to give you everything that I know on brisket not gonna hold any secrets back so it'll probably be pretty long it's a video on the internet though right you can like Jump Around however you see fit you might need some of it you might need all of it who knows but just stick around for the Long Haul and you might learn something all right so a great brisket is always going to start off with a great trim for my money it's the most important step to this entire thing you could follow all the rest of the steps in this video but if you don't get a good trim on this thing it's not going to turn out nearly as delicious as it possibly could so when we're trimming this brisket we don't want to end up taking too much fat off of it because then we're going to run the risk of having a dry brisket we also we don't want to take not enough fat off of this thing because then when we slice into it they're going to be these massive hunks of fat in there it's not going to look great it's also not necessarily going to taste great as well so there are a few steps throughout the brisket cooking process we can afford to be a little bit lazy here and there uh the trim's not one of them first step in trimming this brisket just for terminology's sake we're going to call this side over here this is going to end up being the fat side it's got the fat cap on it it's got this massive Mohawk comp over here down here we're going to call this the meat side a little bit more fat on here than you're used to seeing but a lot of good meat on this underneath side and the first step right over here this massive chunk of fat that right there is going to be called the heel fat we're going to come in here and we're going to remove all of this you're going to see in a minute just how much we have to get out of here and you're gonna see why so kind of come in here you can lift it up with your fingers a bit get in there with the knife one big swoop with the knife we're gonna come in take out all of that fat I mean just a little bit of meat in there but this is all just hard fat none of that's really going to render down great when we're slicing into this thing all right now you're probably gonna have to end up coming in here and cleaning this up we want to remove pretty much all of this and you'll feel the difference I mean you're gonna feel this hard fat uh it's not going to be soft not gonna be pliable you're going to know that that's the kind of fat that's not going to render and once we're at a point where we have all that heel fat taken out we can just stay on this meat side of the brisket just clean this up get rid of all this silver skin down here I mean you don't really need too much fat on the underneath side here of this brisket so we're just gonna come in trim away most of this all right so it doesn't need to be perfect it doesn't even really need to be overly pretty uh because this meat side of the brisket when we're serving this this is going to be underneath no one's really going to see it so you can spend as much or as little time as you want cleaning that up biggest most important thing we want to remove that heel fat and just clean up as much fat on the meat side as we can once that's done we're going to flip this thing over fat cap is going to be up and on the other side of that heel fat we're going to have this massive hump this Mohawk just this giant flab of meat right here and you're gonna see every once in a while like someone's gonna they're gonna cook a brisket they're gonna slice into the point it's gonna the meat's gonna look great but there's gonna be that big old hunk of unrendered fat right in the middle of it ruins the whole thing that's because people don't want to remove this hump or this Mohawk and listen I get it it's a big cut big chunk of meat that we're about to cut off here you pay for all this brisket why would you want to waste that it's just when you remove this one you're not going to get that thick strip of unrendered fat in the middle of your point slices and then also it's just gonna help everything cook a little bit more evenly so it's a necessary evil and again you can save all this throw it into sausage Burgers beef towel or whatever but to get rid of this mohawk kind of have an idea of where it ends right so I'm kind of making a point here that I want to bring it down to about here and just kind of give yourself a little line that you want to trace to remove this thing so kind of have a good idea of this big swooping cut that I want to make so I'm going to take my knife kind of angle it down towards the cutting board I'm going to try to take off as much of it in just one cut as I can because we don't want to have too many different cut marks going on throughout this thing so this big big cut of meat might feel like a waste but getting rid of this before we cook the brisket is just going to be the necessary evils all right and then you're going to feel once once we've removed that hump kind of give a good feel here if uh if the rest of this Mohawk if this fat in here feels a little hard uh like you can't really get in there it's not pillowy to the touch you're going to want to keep getting in and removing more luckily we took out enough with that first swoop this feels pretty good to me I don't think we need to remove any more of that so then we're going to flip it over right so Mohawk side is now going to be facing us and we're going to work on this other side of the point we just kind of want to trim off we're gonna one we're gonna be shaping the point kind of getting it a little bit more rounded and also we want to you know kind of leave about a quarter of an inch or whatever on the fat cap side just so that we can protect this good point meat here from drying out too much so all I'm doing is just nice easy Strokes kind of kind of like rounding out these Strokes around the point as I'm cutting I don't want to you know you don't want too many different angles going on so I'm just following the curvature of the brisket I guess if we want to get a little Fancy with their terminology there but if you're a little bit better with your knife skills than I am you can probably take a little bit more I like to just be a little careful here I'm going to scalp this brisket at some point like at some point I'm going to take off a little too much that's going to happen all the time but I'd like to avoid that by taking off little by little and just being pretty careful with how much I'm taking off at a time so I feel pretty comfortable with how much we've taken off the point there now what we're gonna do is this edge of the brisket right here you're gonna see it's it's gonna look like most the time I don't know how it's gonna come out color wise in the video because of lighting outside and whatever but a lot of times this Edge is going to look a little brown um that's not because the brisket is is old or whatever it's just because when the butcher makes the cut to separate this like that this side right here is just going to start oxidizing right away so we're just going to barely trim that off just take a little sliver of this edge off and you'll see why in a second all right and now the reason why we make that cut is it's just going to help us see how much of that fat cap we still have above the meat side here so we're going to get a better look at how much we have if we remove that edge we're just taking off pretty much like the crust of the brisket right there now just removing that edge helps us see that a little bit better so now we kind of know what points in this brisket we need to get into a little bit more so I know it's going to be a little bit thicker right down here so as I'm trimming this I can bring my knife down and in a little bit more here as opposed to a little bit closer to the point where it's going to be thinned out a bit [Music] all right so now we've got you know obviously there's wasn't a ton of fat on this side of the flat uh to begin with so you know we're not working with much there so we do need to be a little bit careful during the cook so over on this side we have you know maybe a little bit more than that quarter of an inch of fat on this side but I do want to leave a little bit more fat on this side just to kind of make up for the fact that there's so little over here so the last step that we're going to do for this brisket um obviously you know kind of come around here and you can see this part right here uh really thin for me it might not be the same case for the brisket that you have at home but anything you know if this is a little too thin down here I feel like you know that's not going to hold up during a 14 15 hour Cooks what I want to do is I kind of want to find the spot where the flat is pretty much even all the way across so you know kind of with my hand I kind of understand all right like I need to take off a decent chunk of this but that's going to get rid of all this thinner flat meat and again it just it's trimming briskets all about necessary evil so we don't want anything that's too thin on the smoker because it's going to end up crisping up it's not going to slice well so I want to hit this point of the flat where you know the thickness is pretty much the same all the way across so I kind of have my spot right here again I'm not thrilled about having to cut this much off but kind of kind of necessary at this point so we're just going to round off the flat take it in here and like you can see right away just how much difference there is of how thick the flat was over here you know to then how thin it gets down at the other side all right and end here is our trimmed up brisket obviously we took a lot off uh but it's all going to make up in the process when everything Cooks even it's going to be a perfect amount of fat running through here to keep everything juicy tender also tasteful but not a little too much so now when it comes to seasoning your brisket you can really do whatever you want to this thing I'm still pretty partial to just keeping things simple so what I've got going on in here I got about equal parts kosher salt uh 16 mesh black pepper and then some granulated garlic so very basic very simple you can throw whatever you want in there it rolls your oyster that whole deal but I mean personally I think that just go in salt pepper garlic is the way to go but to each their own so what I'm going to do here I'm going to start off on the meat side I've got just a little bit of pickle juice here left over that I'm going to use as a binder so throw down a quick little layer of that pickle juice just to make sure that everything can tack on here and then you know no matter what you use as you're seasoning so you can use salt pepper garlic you can throw in anything that you want the most important thing here is that we're going to give a nice even coating so we want to stay you know as we're putting this rub on the brisket kind of staying you know my hands you know probably close to like a foot above the brisket that way we get a nice even coating all the way throughout [Music] some you know every once in a while you might need to come in here just mix it up again just because sometimes you know the pepper is a little bit heavier than the garlic and the Garlic's going to want to sit at the top and so just kind of come in here flicks of the wrist to get it out obviously what we're not doing here is just dumping rub out onto the brisket and then actually rubbing it in with our hands one it's going to cake up that way and two uh just not going to be evenly distributed throughout so gonna hit the sides here all right you can come in and Pat it down like patting the rub in no issue at all with that we just can't be physically rubbing our meat at least all right that side's taken care of gonna flip it over do the same thing over on this side a little bit of pickle juice coming down as a binder a rub Heather I mean it's pretty much like a typewriter right coming out of this Shaker so I mean you can have a rub that's already pre-made that you get at the store you can put one together just get yourself a little shaker bottle I mean I I like the bigger holes uh feels like everything comes out of here a little easier for me with that way I feel like I have a little bit more control [Music] and now this is what our brisket is looking like before it gets thrown onto the pit oh couple things for when I'm first putting the brisket on the smoker uh the first thing this is going to be Universal across the board so it doesn't matter if you're using an Offset Smoker like this or if you're using a pellet cooker like a Traeger if you're using a kamado like a big green egg or a kamado Joe whatever smoker you're using it doesn't really matter this one I found to be pretty Universal is that you know the temperature that I want to smoke this brisket at it's probably going to average out around 275 but when I'm first putting this on the smoker I want to bring it down a lot lower than that like I want to put this brisket on the smoker when it's around you know I want the cooking temperature to be somewhere around 225 to 250. the reason for that being I found that when I put the brisket on the smoker if it's too hot in there if it's like a 275 the flat just Cooks a little too quickly and that flat will then curl up and what happens is all the fat that's rendering out of the point right at the end of that Mohawk that starts to pull down and because the flat is curled up up that fat renders down it pulls up into the flat and then what happens is that just washes away all the bark that I'm trying to uh build on that bit of the flat so I end up with a bald patch there so I like to start off to cook a lot lower probably around like 250 is my goal if it drops below 225 or drops to 225 that's also fine all right now the second thing is how we're going to position this brisket how we're going to place it onto the smoker and that's depending on what type of smoker you have so if you're using an offset like this I've got the Firebox down on that end right there the smoke will travel through the cooking chamber horizontally this way and it's going to come out this smokestack right there so for me when I'm placing this brisket into the smoker I want to make sure that I have the point of the brisket facing towards the Firebox right because that's where the most amount of heat is going to be coming from and the point is going to have uh it's going to be bigger it's going to be fattier it's going to be able to take that heat a lot more than the flat is going to be able to take so I've got the point facing towards the Firebox and then the smoke will kind of come up and around going that way if you're using a kamado you know it doesn't really matter which way the point is facing right you've got that that convectional uh cooking so it's kind of more circular kind of running all through there so it doesn't really matter uh which way it's placed that way for a tray I've never used a pellet cooker so I don't really know which way the smoke is going I feel you can probably still have some more convection that way so it's not nearly as important but you're going to find especially if you're loading this thing up with briskets or if your briskets closer to the Firebox in a horizontal you're going to want to have that point closer to the Firebox at least at the beginning of the cook oh [Music] all right so now for the next few hours I just want to keep running this smoker at about 250 degrees I feel like once we get to that three hour Mark we're going to be good to ramp it up a bit and Let It Rock out at 275 and it's going to stay there for a while uh my plan for this brisket we're gonna let this thing ride for hours uh it probably won't be until close to like the 10 hour mark before I get in there and wrap this thing I've been wrapping a lot later in the cooking process lately because really what I want to do I want to put as much bark and color as possible on this brisket before I wrap it the moment that you wrap a brisket whether you're using butcher paper or foil you're still going to be losing bark so I want to put as much bark on there as possible it's going to be well beyond the stall by the time that we get around to wrapping it it'll probably internal temps will be somewhere around that like 185 to 190 range but so it'll probably be like 10 hours by the time that we wrap it and then that's just going to be for those last few hours where we're finishing it off right so that's you know once it's wrapped we can really Jack those temperatures up to close to like 300 degrees just to finish these briskets off so we are about 10 hours into this cook and we are now ready to wrap I mean just look at what we're working with here already with this brisket uh things that I'm looking for before I wrap I want to look at the bark and I want to look at the texture of the bark and the color so obviously we have a nice kind of a deep color here with this bark and obviously you know we want this to be a pretty crunchy to the touch because we're going to lose the color and the crunchiness when we wrap it so we want to make sure that we're at a good spot before we do also I mean you can just tell already how much give this brisket has um you know I'm just kind of poking around here making sure we've got you know all that good rendered fat we're going to be in a really good spot to just finish this off for the last couple hours of this cook because we've taken it well beyond the stall we're already 10 hours in we probably only have a couple more to go so when it comes to wrapping I'm still pretty partial to butcher paper you can use foil all you want you can do the foil boat I just really like the the butcher paper um just what works for me but could be what works for you is a little bit different but from butcher paper I've got a just two sheets of butcher paper laid down here uh if you have a little bit of beef towel lying around doesn't hurt to just throw some down on the paper because that's just going to help you when it comes time to wrapping it but the way I do this is I always have the point of the brisket on my right side the flat is going to be on the left I'm gonna come over the top here we're going to fold pretty much all the way across over top and then what I'm going to do here is I'm going to tuck these sides in so on the right side under the point here I'm going to come in kind of Tuck that down and under I'm going to do the same thing on the other side over here so right now we've got both sides nice and tight tucked over and that's just going to allow us to keep this wrap pretty tight the entire time through so I'm going to bring those side flap over flatten that out same thing over here flatten that out so now we got the top covered we've got the sides tucked in side flaps moved over and then we can just take the entire thing flip it over and now we just want to kind of pull back a little bit keep everything nice and tight so you know here's the meat side the underneath of the brisket pull everything nice and tight that's one rotation there's two rotations and then with this little extra bit right here we can just kind of fold this in half open it up and fold this little little extra tab underneath so now we have a little extra protection underneath the brisket we have both sides nice and tight uh that's the name of the game here is keep everything as tight as you can and then as you'll remember the point side is on my right the flat is to my left that's going to be important because we want to remember when we're going to throw it back in the smoker when we put it in originally I would like to go with the point of the brisket facing towards the Firebox right because it's going to be taking on all that heat a lot of fat in there that you can break down but now if I have the flat going towards the Firebox this is going to help even everything out so I know that the point is to my right Flats to my left so when I go to put it back in the smoker I know to have the left facing the Firebox now once your brisket has been wrapped we're throwing it back on the smoker it's gonna go on for another couple hours probably if you want to keep running the smoker at 275 that's perfectly fine if you want to get this done a little bit earlier too you can also just jump up the temps to somewhere closer to like 300 at this point in the cook the breast can handle that type of heat what we're looking to do here is we already know that the color is good we already know that the bark is set and we already know that the point is in a pretty good spot from before when we wrapped it so what I'm coming in here every once in a while and I'm just going to be checking the flat this brisket I mean here this is this has probably been on the smoker wrap now for about an hour and a half so you kind of just come in here and you just want to check the brisket throughout so a couple different checkpoints the headers you know right here is the point and I know that this is this is really done right now it's not it's at a really good spot so I don't want to leave this on for much longer but I know that the point is going to be in a good spot the middle of the brisket also feeling like if if I just kind of leave this hanging on my middle finger kind of drapes down to both sides but the big big point of emphasis for me here is always going to be checking the flat especially the thickest point of the flat if I can get this to feel at least somewhat similar to the point that I know that this is going to be good to come off so right now the flat is just a little too tough for me I know that you know I'm probably going to want to keep this on for another 30 minutes to 45 minutes it's one of the easiest mistakes to make when you're making brisket is just going strictly based off the point uh because the point's always going to feel a little bit more done than the flat is going to feel and if you pull the brisket off a little too early yeah like you might have great slices from the point but the flat is going to turn out a little too tough a little too dry so if you want your flat to be smacking just whenever you feel like you're ready to pull off the brisket Let It Go like another 20 30 minutes so you know try not to we don't want to overcook it but also I feel like it's super easy mistake to make to undercook the brisket and pull it off before that Flat's ready to go so points feeling good Middle's feeling good flat is just a little too tight gonna give this about 30 minutes then we should be set let the brisket hang out for another half hour in the smoker and now it's time to go back in just check out to see how we're doing on the point see if we're ready to take this off for good I mean right off the bat just picking this up a little tough to tell just because of the paper but can feel that there is a ton of give to this brisket a lot of great action and the point over here Middle's feeling great just want to get in here and check out the flat again gonna be a little tough to tell because of you know the paper uh but what I'm doing is I'm just getting in here and seeing just if I can sort of bend around this flat if it has any give to it which it does so right now I think that this brisket is good to go next step we're going to be resting it uh first off what we're going to do we're just gonna let it sit out at room temp you can you know leave it outside if you want to you can like leave it on the table whatever we don't want to put it straight into a cooler though because then it's going to just kind of keep keep cooking after that so we want to lay this out at room 10 kind of let it slowly gradually stop cooking so probably gonna leave this out at room temp for about an hour and then from there you can either throw it into a cooler you can throw it into a Cambro if you have a warmer you can throw it into that or if you just want to let this kind hang out for I would say like two hours out just left out at room temp then it'll be good to start slicing into so I'm gonna go lay this down for an hour then throw it into the cooler all right so we've had this brisket resting for about three to four hours personally I think the longer the rest the better anywhere in that 8 to 12 hour range is perfect but at the very least you got to let it rest for about two so three to four hours is gonna get the job done still plenty of give to this thing now unwrap it slice into this [Music] I mean look at how tender this guy is right here so much give to that point plenty of plenty of room to work with in this flat slicing brisket important to remember we've got two different muscles that we're working with here so we've got the point on one end we've got the flat on the other the muscle fibers on both of those are going to be going different ways so when we're slicing through the point I always kind of think about it like I'm cutting through my hand right so the point is going to be the fingers with the grains going with your fingers so you're going to want to cut across that way and then once we get to the point which is going to be the palm of your hand we're going to want to rotate it and slice going across the the opposite way so start off with the point down here just nice smooth Strokes all the way through try to get it maybe like I mean pencil pencil thickness is usually the standard so you want to go for that pencil slice but if it's you know a point or if the flat if either of them are a little bit too tender you might want to have some thicker slices if they're a little too tight you might want to have some thinner slices so just go based off how tender it is oh all right so let's just stop real quick get a good look at one of these slices of the lean we've got obviously the fat render going through the middle there up top just a little line of fat there that's nice and rendered down that's going to be flavor obviously it's going to pass the bend test look at that so nice and tender everything's rendered still got good bark up there and then once we're about halfway through this brisket now we're just left with the point here so obviously we were cutting across the grain this way we're just going to rotate it 90 degrees over this way and now going with the point we're going to be slicing the other way and we can go a little bit definitely a little bit thicker on these Point slices than we would with the flat foreign [Music] this is exactly what we are looking for in our slice of Point we've got that Deco fat all rendered out of The Middle bark holding up great up top good render all throughout nice and juicy nice and tender it's gonna be delicious ly you'll just end just end up kind of with this he's right here this is perfect for you got people hanging out maybe they want a quick little bite this isn't going to turn into a great slice we can just get in here cut up some nice little bite-sized pieces now you've got burnt ends either get friends family customers whatever a little bite of brisket right here perfect little bite size pop in your mouth going in so dandrum great seasoning [Music] melts in your mouth you won't want anything warm there's your brisket foreign

Channel: Barstool Jordie

Views: 1,381

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Id: XqwD37DEH1I

Length: 30min 35sec (1835 seconds)

Published: Wed Aug 09 2023