Smoked Brisket on a Charcoal Grill

all right guys it is brisket time I got about a 15 pounder here got it from Sam's of course you can see how thick it is got some pretty good marbling in it as well um and I'm just gonna do a simple cook on the barrel it's been a while since I did a brisket video I'm gonna get all that out of there uh so let's get started and a matter of fact this is what I'm gonna be using I'm gonna use some hardened seasoning some black pepper celery seed of course my coconut sugar um somebody gave me this like man probably about a year ago man and um it's actually pretty good and this is what it has in it I can't remember I think uh I don't know man I can't remember who gave it to me but anyway that's what we're using today stay tuned all right guys we've got the brisket cleaned up a little bit now basically I've gotten it taken out of the packet and all that blood and stuff taken off but anyway this right here this right here some of that if it's ingrained in the beef I'm not gonna mess with it and then of course we're gonna get some of this out of there we're gonna clean up the socks of course uh this side actually looks really good flipping it over it might take a little bit of this fat off of there because it's a pretty good chunk of fat right here and on this one because I'm gonna make burnt ends I'm going to actually just take the fat off right here and expose the point of this brisket so that you know later on I can make burn-ins I don't have to worry about all this fat but this right here I'm gonna take a little bit off of here as well too but I mean you know I ain't gonna pour y'all with doing all of it prep work if you've seen a risket done on video you know what you got to take off but anyway all right I think I showed this before in one of my other videos hopefully y'all can see it if you notice the grains are running this way on this on this brisket they're running this way a little trick we used to do on barbecue competitions is to just take a little Notch off so you'll know exactly which way to slice basically doing this right here [Applause] taking a little notch that is probably gonna be dry anyway and now you have a clear understanding as to which way your grains your grains are on this way you're cutting against the grain when you get your brisket finished all right so stay tuned [Music] [Music] foreign [Music] [Music] foreign [Music] [Music] foreign [Music] on this side you'll notice there's a nice little area of fat this is basically the line right here that separates the point from the flat so in competitions we used to cut through this but a little piece off right here and expose the whole point to make burnt ends but if you're cooking at home man you don't have to be bothered with all that man but if you want go in and take off as much of this fat as you can without digging into your meat because it's a it's a nice little piece of fat cap but it basically just separates the point from the flat and this kind of fat is not going to render out you can't do no sausages you can't do nothing with that it's just garbage but don't go too deep in there but anyway there we got it our flat our point we expose a little bit of it so that we can make burnt ends or whatever we want to do you know it's always good to expose anyway but if you can make bernians you definitely want to expose because you don't want all that fat you want to get some bark around [Applause] around the point so stay tuned seasoning time all right guys this is my glue this is what I'm gonna use on this brisket to get this uh to put a little moisture on there to help the seasoning stick to it I'm not going on crazy and this is yes this is the spicy Brown it works trust me it works I'm not going all crazy but I will go over all the sides I probably should have started with a fat cap first but um you get the drift I'm gonna go all over with it a little goes a long way you don't need to go too crazy and that's it right there take my heart and seasoning and I'm starting on my point first and I'll show you what it looks like in a minute and this stuff smells good man there's some good smell of stuff right here all right I'm gonna let this sit on here for a minute let it tack up a little bit then I'll start seasoning my sides and the back and lastly I'll be going on with the black pepper stay tuned foreign all right all right so I went on my celery seed already I don't know if I filmed it or not I'm gonna start hitting it with some black pepper this is restaurant style black pepper you can get it at Sam's Club you can get it at Walmart it's a little thicker than that regular uh powdery stuff you get in the grocery store I'm gonna go all over with it I got another bottle in the back but anyway after that my very last thing that I'm going on with it's coconut sugar I'm going on top this is gonna get some good color I'll balance out the salt and man excellent brisket man and that's it you can put it on the sides if you want to I just put the coconut sugar on the top so stay tuned let me go ahead and get the rest of it knocked out I'll show you what it looks like all right guys let's see we're probably about two hours in can't really see is getting a little dark out here but she rocking and rolling she's rocking and rolling she getting there all right guys and there it is man look at the crust on that thing beautiful nice and dark man beautiful man beautiful man [Music] stay tuned try to see that bark man got a nice and black knit thing is man [Music] beautiful all right guys our greens are running this way this is our point right here so what I'm gonna do is I'm gonna go ahead and cut right here show you what that thing is looking like got a nice little smoke ring up here man beautiful man I hate when people squeeze the briskets but I'm gonna go ahead and do it and basically what you have is you have the top part of the flat and then you have the point right around here and so when you go to cut this you cut this sideways like this because the grain is running this way leaving a picture I'll show you a slice real quick and usually you want to cut these probably about a pencil thick but look at that look at that man that's what you're looking for right there that thing jiggling baby [Music] all of them same way this one I cut a little bit thicker but um that's your point man that's your point so remember man whenever you go to a like when you go to a barbecue restaurant this is your fatty this is a lean but they're gonna cut it sideways just like this against the grain like I say this is what you're gonna get man that's just damn good brisket right there so that's my fatty and if I was doing burn-ins I would get it from this portion right here this is my lean so if y'all can see right here this is my lean come in here and cut a piece let's see let's cut a few of them actually all right look at that man so on this one you still have a little bit of the fatty on the bottom but look at that that's money baby Monday got a nice little smoke ring on there I don't know if y'all can see it nice little smoke ring yes sir yes sir stay tuned

Channel: The Rolling Grill

Views: 25,668

Keywords: smoked brisket on a charcoal grill, texas brisket, how to smoke a brisket, texas bbq, offset smoker, smoked brisket, beef brisket, bbq brisket, how to smoke brisket, brisket recipe, homemade smoked brisket, texas smoked brisket, how to cook barbeque brisket

Id: vBhvk9aKcBQ

Length: 12min 15sec (735 seconds)

Published: Fri Dec 23 2022