Texas Style Brisket | Smoked Brisket Recipe with Red Butcher Paper on Ole Hickory Pits Smoker

welcome back to how to barbecue right it's made its national barbecue line what better way to celebrate and putting the whole brisket out on the pit that's exactly what I have today full Packer brisket this will weigh in about 17 pounds before I've trimmed a little bit on it what I did I've got the flat and the point that's what makes it a whole brisket and I'm just knock some of the silver skin off of the meat side tone this dekho laying down a little bit to where it is smoothes the brisket out now on the fat side for this brisket I want a quarter inch trim of fat I don't want all the fat gone so I'm just taking a little bit of it off and got a little bit of the skin off the bottom of the brisket you can really see the transition here from the flat with the quarter inch of fat up until the point end of this brisket this is where all your delicious fatty brisket is going to come from that marbling is we're going to get some lean from the flat now for this towel a brisket I'm doing today I'm kind of taking that Central Texas style keeping it simple just use an equal parts good of course salt good coarse black pepper it's going to get a good light coating of that not two headings we want that brisket to shine through with that beef flavor so that smoke that we're going to get out on the pit we're going to be using just a little bit of pecan wood and then traditionally you see the folks in Texas use that Post Oak a little bit harder wood I'll have that where I'm at but I've got some pecan that's the next best thing when you're doing a brisket out on the pit so I've got equal parts of that salt and pepper in my shaker here and I'm just giving the brisket a good coat just perfect for that side now we're going to come to the fat side which is decided we're going to cook up for this style brisket I'm going to get a good dose of salt and pepper on this side as well make sure you get the sides all right how easy is that we've got a brisket seasoning that's about all we need on it still want that meat to shine through but what I do want is it to hang out for about an hour come up to room this perfect time while I'm outside getting the fire to one of the good when you're cooking along with me on this recipe it's going to be a long cook we're looking 12 hours we're not really worried about the internal temperature from the get-go but what we are worried about is the in terms of the temperature of the pit so today I'm going to be using my thermal cue not only so I can watch the entire temperatures later in the coat but I want to know what that pit is on the rack surface and the thermal cute list we put two probes in watch both of those at the same time go outside get the old hickory fired up we're going to get this brisket out in just a few minutes all right we're out here at the Old Hickory today I'm going to get this brisket right on the right here you notice what I put the brisket on the right here I've got my point to the back and on my pit that's where the heats rolling in whatever your kind of cooker you're cooking on at home you want to make sure that the thickest part that pointy end is situated to where most of your heats coming in and your flat the thinner portion of the brisket is up away from the heat it's going to cook more even more yet direct heats going to go to that point which needs it to render down I've also got that probe from a thermic you sit right on the grate comes with a little grate clip and I've got it set to 250 so I can monitor this internal temperature on the sole Hickory on this cooker it's not as critical because the does a great job hold intense but on your cookers at home long cook time you really want to know what that grate temp is you want to maintain steady even temperature today I want to hold this brisket at 250 degrees the entire cook time is going to be the perfect temperature to render that fat down briskets a big cut of meat it's going to take a long time it's tough we want to break it down to where it's tender that's exactly what we're going to do the first part of the cook we got it into smoke I've got some pecan on here a little light smoke coming out the stacks exactly what I want is going to be some nice flavor to go with that salt and pepper we put on it it's going to need about five six hours to get to the right color I'm not worried about internal temperature at this time I'm just worried about pit temp then when that brisket gets just the right color today after about five or six hours we're going to get it wrapped up instead of using foam to use a red butcher paper really going to get a great crust on this brisket now the briskets been on the cooker here for five hours and I haven't looked at it that's the kind of the key to cooking brisket it's not opening that lid going in it's doing this thing inside that cooker now it should be dark enough where it's going to be about time to wrap it and I want to take a look after five hours of holding it steady you can see we've got some great color starting to get that darkness to it that's exactly what you want in brisket that's still kind of soft we've got some juice piled up we're not basing this brisket we're not opening the door any we're just letting the cooker do its job letting that smoked penetrate let that salt and pepper work on the outside this is what I want to see now it's time to wrap it so after five hours I can get it inside I'm going to get it wrapped up we'll get it back out here and finish it up five hours in we've got plenty of color on it now it's time to get it tender to wrap this brisket today I'm using something a little different than your traditional full using this red butcher paper it's kind of something to use in Central Texas when they're doing briskets because it's a little more permeable it's going to let some of that steam out a little bit of that absorb some of that moisture so the briskets not just steaming as it cooks we're wanting to get it tender we're going to save this beautiful bark we've got going on that's exactly what the butcher paper is going to do so I've laid out two strips of the red butcher paper because we're going to kind of do a double layer on just end up over the top kind of flip it over now is no really right or wrong way to do it you just wanna get the paper up and around it let's this side hold it and the fat side is right here what I want to stay up so we're wrapped now we can go out to the grill get the brisket back on continue cooking it till we get the temperature we're taking this brisket today to about 200 degrees internal we're going to kind of go by feel when it gets there this is the point I want to get a thermometer in it going to go right through this paper when we get it out of the grill one punch and we're going to monitor it the entire time with our thermic you out on the pit let's get it back outside all right so we got the brisket back on the pit went ahead and stuck the probe right in that front part of the flat just in the thick part that's where I want to get a good reading you just want to make sure you don't go through the backside of the paper you want to be right in the middle of the brisket you can see on the therm acute here we're about 165 that's right where you want it to be by the time you wrap so now all we got to do is get it shut down hold this pit steady at 250 when it gets up to 200 degrees we're going to be close to done we're going to start checking it towards the end we're looking through three more hours and we're going to be done with this brisket let's get the lid closed and get the cookie alright it's been ten and a half hours this has been a long cook for this brisket you can't hurry perfection though but you'll see on our thermal cue here we've hit 200 degrees that's exactly where I wanted that brisket to go arrange the lid and checked it with my thermapen just to make sure it's filling soft that's what I wanted to feel now this cooks not over it's time to get it off the pit but with any piece of meat especially brisket you've got to rest it this briskets going to need at least a minimum of two hours so we're still looking at a 12 and a half hour time total I've got a dry cooler brisket just come off the tip I'm going to drop it down in a pan inside of the cooler so now the brisket just needs to hang out for two hours it's also if you're serving Brigit four or five hours later on it's going to be perfectly fine in that cooler so I can't stress how important this rest is for brisket we were to slice into it right now we lose all that juice all that texture moisture we work so hard to keep in there the rest let's that stop reabsorb into the meat that's when you see restaurants cook the briskets overnight rest them all day until lunchtime and then they're serving them they're getting that moist and juicy brisket the whole time it's exactly what we're going to have just a little while stick with me all right I've had this brisket resting for two hours and I can't wait any longer I don't have to cut it for you so we can see what we're working with I'm just going to feel like the butcher paper mmm look at that let's get it off this paper all right so we're out of the paper now really slice this brisket up first thing I'm going to do is just go ahead and separate my flattened border excuse me a guideline helps me slow get my slices right I know the grains running this way on this brisket flat so I'm just going to start slicing and I'll just go ahead and cut a little bit of that tip so I can kind of make my slices it looks good a little bit that fat on top and let's go eat like just butter good smoke ring that's what we want to see plenty of juice in this brisket that's what it's all about you can take that brisket slice almost kisses on the knife take it pull it it's coming right apart mmm Wow that's the flavor right there so we've got the flat nice and sliced up it's time to cut this point up I just like to hit it in halves this is where we're going to get some of that fatty is where your burnt ends would come from and I just kind of cut it across the grain the same way it's a lot juicier than that flat this is couple more fat more moisture in it you can just see that juice runs as we're cutting here you also make some burnt ends from this end what we do at those let's turn this piece of sideways square them up a little bit little pile of burnt ends and get me one of those mmm best part of the brisket right there we're all that flavor is so whether you like it fat you want it lean or you're like me and you just love the burnt ends you can't go wrong with this Texas style butcher paper brisket it was simple all we did was hit it with some kosher salt some black pepper equal parts trim that fat down to a quarter inch on that brisket before we started you got to use the whole Packer the flat and the point get it seasoned up get it out of a 250-degree pit cook it till you get the right color on the outside wrap it up in the butcher paper two layers cook it to its 200 degrees internal and give it that all-important rest you're going to have an awesome brisket every nook makan do it just comes through salt and pepper seasons that be perfectly it is melting your mouth you got to try this recipe at home hey thanks for checking us out here at a barbecue right today subscribe to our channel if you like dude you can also find us on Facebook and Twitter we'll see you next time

Channel: HowToBBQRight

Views: 2,677,495

Rating: 4.907167 out of 5

Keywords: Malcom Reed, HowToBBQRight, How To BBQ Right, brisket recipe, beef brisket recipe, smoked brisket recipe, bbq brisket, texas brisket, smoked beef brisket, smoking brisket, texas brisket rub, bbq brisket recipe, texas style brisket, red butcher paper brisket, Texas Style Brisket

Id: ETZcTb_m_As

Length: 11min 51sec (711 seconds)

Published: Fri May 20 2016