Texas Brisket Best Kept Secret - Brisket Rested For 10 Hours

welcome back to my channel i'm joe with smoking joe's pit barbecue on today's video i'm going to be smoking up a texas style brisket but i'm also going to be running a test a lot of people say that resting the brisket for a long period of time up to 10 hours produces a really good brisket well on today's video i'm gonna do that and see if i can end up with a texas barbecue restaurant quality brisket stay tuned [Music] all right so i'm starting with a 17 and a half pound prime brisket so i'm just going to take it out of the plastic and i like to cut the plastic off right where the decals at because that's going to come off anyway i am using dell strong knives to trim up this brisket now these briskets do have a built-in handle right here this decal it acts as a handle so just grab it from there roll up your plastic and take it out all right so let's trim up this brisket i'm going to start with taking off this decal just taking it completely off and i do save my brisket trimming since i make so much sausage all right so we're going to remove most of this silver skin off the top of the brisket very simple process that helps if you put your hand under the brisket just to raise that center portion wherever you're taking off that silver skin just makes it a lot easier now when you're trimming the brisket you want to try to leave it as aerodynamic as possible so you will see that this brisket once i'm done trimming it will look nothing like what you see right here so this was a 17 and a half pound brisket when we started and i might end up with about 14 pounds once it's all trimmed up all right so i like to take off this edge right here just to end up with a nice clean brisket so oh yeah this has a really nice thick flat look at that it's about two inches thick so this part of the brisket is really thin so let me turn it around so you guys can see what i'm going to do here so if i leave this brisket like this it's just going to burn up in the smoker so i've got to trim it right around here okay cut this whole area off and round off that front of that brisket okay so here we go now this thick part is okay but i do have to take some of that off to end up with this bull nose on the brisket so just trim that off all right that looks pretty good right there let's take a look at that fat cap oh yeah we got the infamous shark fin right here now that's going to come completely off come on this side and just take it completely off and again that doesn't go to waste this is going to go to sausage making all right so at this point i'm just going to take off a little bit of this fat cap since we do have a heavy fat pocket right here look at that beautiful white fat that's what you want to see all right so i'm just going to trim up the rest of this fat cap and i'll bring you guys right back all right so i've got the brisket completely trimmed up and this is what we've got got a gorgeous looking brisket right here let me show you that fat cap looking nice and slick oops got a little piece sticking out right here just take that off there we go now we are good okay so i'm going to start with a layer of mustard as a binder there we go just a little bit again i have found that adding mustard really grabs a hold of the rub okay grab your edges let's flip it over and grab that fat cap it's funny how you can't taste the mustard when the brisket is completely cooked i mean not even a little bit there's no presence of mustard believe it or not mustard is used in a lot of texas barbecue restaurants as a binder and talking to a few pit masters they do use mustard i think more and more finding out that the rub really sticks to the brisket all right so for the rub i am using my homemade spg now this is 90 salt and pepper which is what a lot of texas barbecue rubs are but mine has a little bit of paprika and also a little bit of garlic powder i will leave the ingredients to my spg in the description box so you guys can check that out but as i mentioned it is 90 percent salt and pepper mainly pepper give the brisket a nice coating and press that down all right just going to flip it around get that fat cap i do have my yoder front tiersman running at 275 degrees we'll see you guys in a bit all right so we're outside in my yoder frontiersman and i have it running at 275 degrees gonna be cooking this brisket on the left side of my smoker with the fat cap up and the point pointed towards that fire box right here in the middle just like that as you can see this brisket is laying nice and flat on the grate that's exactly what you want i am burning post oak today again we're running at 275 degrees we'll see you guys in about four hours stay tuned all right so it's been four hours since we put our brisket on let's take a look at it for the very first time oh yeah look at that bark formation it's looking really good got a little bit of water pooling right there just gonna move that brisket to move it out of the way there we go that bark is definitely set okay so i'm going to be spritzing with apple cider vinegar and water mixed at 50 50. that is my go-to all right i've got my thermopro right here let's take a look at the temperature all right so we're sitting at 156 157 degrees so let's check that flat out still really tough by the way 167.5 degrees so i'm going to give this about another hour and a half get that internal temperature up and also create a little bit more bark on that surface we'll see you guys in about an hour and a half stay tuned all right so i took out the brisket and the total cook time right now is five and a half hours you can see we got a really nice bark on that brisket so i'm just going to take a little bit of beef tallow on my butcher paper and place our brisket right on top of that got a really nice color i'm also going to be applying a little bit of tallow on the brisket as well and let's wrap it [Applause] [Applause] [Applause] pack it in there really nice and tight so this excess butcher paper does serve a purpose it's really going to keep the heat off that bottom of that brisket we'll just tuck it in the bottom like that all right let's go back on the smoker until it's nice and tender stay tuned all right so the brisket is ready and the total cook time was nine hours right now the internal temperature is about 203 degrees and it is probing really nice and tender all right so the brisket's going to sit on my counter until the internal temperature hits 170 degrees at that point i'm going to transfer to my pk100 smoker which i have preset at 160 degrees and by the way i want to thank bradley robinson from chud's bbq he's the one that gave me the temperature the holding temperature so at that point it's going to sit there for 10 hours and tomorrow we will be slicing this brisket and see if we have that barbecue restaurant quality brisket all right so the total hole time has been 10 hours this is my pk100 smoker you guys have seen the smoker in my sausage videos now i was thinking of getting a food warmer but i forgot that this will actually work as a food warmer and it holds temperatures really well so it's been running about 160 for 10 hours let's take a look at the brisket and show you the setup alright so i do want to mention that if you are using your pk 100 smoker as a food warmer make sure you close down the intake and exhaust 100 so there is a brisket it's kind of in the middle shelf and on the bottom i do have the ash pan filled with water okay so i've been filling it up with water and that's going to create a really nice humid environment and add some moisture to our brisket so let's take it inside and see what we got all right so let's slice into this brisket but before i do that i do want to mention that i did reach out to a few barbecue pit masters throughout some really popular texas barbecue restaurants and they did tell me that they do hold their briskets for a long time up to 14 hours so again i've been resting this brisket for 10 hours it should be good i'm a little bit nervous because i've never held a brisket this long let's see how we did all right so let's take the brisket out of the butcher paper but man this sucker is tender feels really tender inside the butcher paper see how we did here let's see if we ended up with a good texas style brisket man it looks really good look at this all jiggly and stuff man it's really small too and that's what you want look at that does that look gorgeous or what really nice and tender the surface is really nice and wet from our tallow in fact i'm gonna dump some of this tallow that we put on the paper on top of the brisket it's not a whole lot all right let's slice into this brisket i do have my dell strong slicer right here this thing is fantastic and super sharp so i'm just going to cut it right about here right on the flat man this is tender really tender and again this was a prime brisket okay so it's not a wagyu brisket holy smokes look at how juicy this brisket is this is gonna be good take a nice slice off of this let's grab this bad boy out of here look at that it is falling apart it broke right in my hand here oh man it smells good and the texture is fantastic that's going to be for slices let's see that money shot of that point wow all i can say is wow look at the juices running out of this i got to tell you this is probably the most juiciest brisket that i've ever smoked so right out of the gate does rest in your brisket work absolutely look how juicy this is look at that fat cap has a nice yellow color to it that means that the fat really rendered really nicely so i'm just going to grab a slice of the point man this is good i cannot believe the results of this brisket look at this point right here this is ridiculous guys absolutely ridiculous let's give it a taste and see how we did all right let's see how we did in our brisket first i'm gonna grab some of the flat just take a little piece look at how tender this is here we go this is ridiculous good wow this brisket right here is fantastic super juicy and extremely tender this is really good let's see how we did on our point look at this big old point slice right here man look at the tenderness oh yeah look at that let's see how we did wow i can't get over how good this brisket is all right so my final thoughts on this hole in the brisket for 10 hours is that this is the best brisket that i've ever had i've had some really great briskets okay from middle and meat company there's nothing wrong with those briskets those are really good this was only a prime but something very special happens to a brisket when you rest for 10 hours this is really good best brisket ever i highly recommend that you try this i cannot get over how good this brisket is super tender super juicy i hope you guys enjoyed this video if this is your first time here do me a favor hit that subscribe button and if you like this video give me a thumbs up until next time joe with smoking joe's play 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Channel: Smokin' Joe's Pit BBQ

Views: 209,969

Rating: 4.9226851 out of 5

Keywords: Texas Brisket Best Kept Secret, texas style brisket, bbq, brisket, barbecue, texas, texas brisket, franklin bbq, food, smoked brisket, beef brisket, texas bbq, bbq brisket, smoked beef brisket, brisket recipe, cooking, meat, competition brisket, insider, food insider, offset smoker, pbs digital studios, austin, aaron franklin, south carolina bbq, bbq pit, how-to, how to cook, recipes, recipe, smoking, smoked, smoker, tasty, charcoal, smoke, yoder smokers, Smokin joes pit bbq, best brisket

Id: JLvq0Ngg42s

Length: 16min 59sec (1019 seconds)

Published: Tue Jul 13 2021