How To Make Smoked Brisket Made Easy for Beginners

Today I'm going to show you how to

make

great

brisket

. This is very

easy

for

beginners

. We'll do it today here on the doll's father's BBQ YouTube channel. So you loved eating

smoked

brisket

, but you're a little new. to the barbecue game and your kana may feel intimidated, don't be. Today I'm going to show you how to

make

great brisket for

beginners

, so let's get into it. There are many fantastic dressings you can buy. at your grocery stores or your local barbecue shops or whatever, and I want to encourage you to definitely go out and try as many as you can and figure out which one you like best, but for today's purposes and we'll keep it nice and simple. for the beginner we are going to do a central texas style massage that is just salt and pepper, but before we put this massage together, guys, why don't you leave a comment there and tell me what your favorite ropes are? you like to use on the brisket, maybe there's something out there that I haven't tried before and maybe we can try it guys, so like we said, we're going to make this dressing and we're going to start with kosher salt and the shape.

What I do for the central Texas rub is I'm going to start with a four to one ratio and it's going to be four parts pepper to one part sun so we're going to put our part salt in here and this is going to be one tablespoon of kosher salt and then I have coarse ground black pepper here, so we're going to put in 4 tablespoons of coarse ground black pepper and that's pretty much our mat for the day when you leave this type of mixture. mix it up and now you have a nice central texas style rub that you can do on our brisket so we're going to go put on the binder and all you want to do is apply a little bit of mustard on there so we just have a little strip of mustard, we're just going to rub it all over this brisket so it's well coated all over, so now we're going to go ahead and apply our mixture, you just want to sprinkle high so you get a nice even coating. all over the breast and then you want to pat it, never rub the breast guys, just to add it.

We're going to get a nice even position everywhere now that we've got this side covered, when I rub, we're going to turn it over. and do the same on the other side, okay, we'll use our pellet smoke for today. I get a lot of requests about, you know, click on the pellet smoker that a lot of beginners are using, you know, various pellet smokers and I get a lot of questions and that's what we're aiming to do today is show you that how to smoke a Texas style center brisket. on a pellet smoker it should be very simple and

easy

, but before we get this going, let's talk about this first site because we already know that we won't get exactly the same flavor if we used a stick burner, you know, when I run my LSG outside of the whole, so how are we going to try to get the most smoke into this thing?

We'll be using a smoke tube, so if you haven't used a smoke tube before, I'd say it's probably a good accessory to buy for your pellet smoker, you're basically going to fill it with your pellets and light it. let it burn, let it burn until the flame goes out on its own and at that point it will just produce a lot of good solid smoke for you, so I highly recommend that you pick up a smoke tube and put it in your pellet smoker when you put your brisket on or any barbecue if you want that extra smoky flavor, so we're going to go ahead and get this going, we're going to bring it up to 25 for the first few hours of this cook because again we're trying to get as much smoke in as possible. this meat on the front of this okay, so let's put this brisket on the yoader, okay, let's do it right guys, so, we're on the Yoder, we got this going, but I wanted to make sure I mentioned to you that when you're starting your Yoder, you need to make sure you have enough pellets.

Today we are going to smoke with Post Oak. There are many options available that you can choose from. Hickory, you can use Post Oak, you can use walnut, miski, apple, alder, there are tons of different pellets so you can find the pellet and like the best for whatever protein you're cooking. Today we're going to be using Post Oak so We've got our hopper full of Post Oak pellets we've got our smoke tube in there and it's smoking and now let's put this brisket in the hole okay guys we've got the brisket here you'll notice this is the meat side here, the fat side of this one. side and we're going to put it fat side down because the heat source of these pellet smokers at the bottom you have your baffle plate down here it's just going to radiate heat you want that fat between your meat and your heat source just to Protect the meat from drying out.

I also know that the right side of my Yoder will burn a little more than the left side, so I put my wet part in, this is the point that Put the tip facing this side of the hole as I put it in, we have it right there on the center and now we're ready to go we can close this up and we can smoke it okay guys so hey. We just put our brisket in our Yoder Wyatt 640. It's steaming hot with the Post Oak pellets. Everything is sauce. What do we do well? I'll tell you what we're going to do: we'll be back in two hours. running this at 225 right now and we have a smoke pellet tube in there so we can get maximum smoke right now so we don't want to cook this at a higher temperature right now so let's go to 25 you can tell 200 if you want, but 225 seems like a good number to me, so what we're going to do is let this go, we'll smoke for two hours and we'll come back and check it at that point, okay, first check point again guys , two hours, look at you closely, you can see we're getting here guys, we're just checking to make sure the rub is ready on our brisket, we're not quite ready, let's take the nail off. and just cut into it and you can see that the rub is still moving around a little bit so we're not there yet but that's okay it's only been two hours of cooking and we're getting that smoky flavor so we're just you know , two hours later and you've got that smoke on the brisket right now and we're all good, we've been cooking at 225 and now we're going to go ahead and increase our temperature. at 250 degrees for the next portion of this cook, we'll come back in two hours, we'll check our brisket again at the two hour mark, which would be a total cook time of four hours, you know, I'm waiting. that our brisket, our dressing will be ready by then and then we can pay attention to our next steps and make sure we keep our brisket nice and moist throughout the cooking process again, we're at the two hour mark or our love.

It's not quite set up yet, we're going to increase our temperature to 225 to 250 and come back in two hours, before we open the grill. I just want to bring your attention to a couple of things that you want to think about before you open the grill because you want to get things done pretty quickly, so what we're going to look for number one is going to be the color of our brisket if we're where the color needs to be perfect, if not, We'll keep it rolling if the color is where we need it to be, we'll do a temperature check, a temperature check is basically because we want to see if we're somewhere around that 150 160 range, maybe 165, that's when it kicks in. thermal stop.

If you don't know about thermal spa, there are many articles available about thermal stall. I'll put a link below so you can check it out, but it'll be time for us to decide if we're going to move forward. and leave this brisket completely unwrapped or if we're going to wrap it to push it through the thermal spa, secondly, our third, we probably want to make sure we have our sprayer together and what I have here is just a little sprayer that you can spray. that you like normally people probably use apple cider vinegar and apple juice in a one to one ratio today I'm using just plain water.

I don't have apple juice on hand Kovach, my team has me at home right now, so I'm not going to venture to joke, so we'll just use pure water, which I do very often, there's nothing wrong with it, so feel free to use water to baste your brisket if you want and you'll know you need it. baste that brisket if you open it up the brisket looks pretty dry in the places you want to go on and baste it too if it actually looks very wet and cold like there's a lot of juices pooled in the brisket then you want to grab some paper of aluminum, crumple it into a ball and place it under the breast so that the juices drain from the breast.

Okay, now, finally, how are we going to handle this? The brisket, the briskets will be hot, so how do we handle it? Well, my friend Alfredo Infante sent me these glove magnets and basically these are the Magnus chef gloves, so they have a little magnetic clip on the gloves that allows them to stop and stay together, and you can know, put your fingers and put them on. your hands here and like that, you put the gloves on and you want to take them off, you just put them together there and they come right out, very, very clever little glove invention, so I'll put the information below. you guys can go check that out but we're going to be using our Magnus chef gloves to handle this hot brisket so for our review here we are at it so let's go ahead and check out this brisket and see what we need to do to okay guys let's go okay As you can see, the breast looks pretty good, it has a good color, we are a little, a little red, you can see here and a little dry, we have a little. from the pool here in the back I'm not too worried about everything looking pretty good, so we'll spread it soon and again we'll spray just water here, so spray it all over this brisket, I'm not too happy with the color, so that We're going to continue here and that's going to be enough, we're going to close it up tight, so hey, we're not where we want this brisket to be yet, but again, we're only four hours into cooking that we just want. to moisten it with a little bit of water right now and we're going to let it continue now so we'll probably check back here in the next hour so it'll be a five hour point this is a smaller brisket so I anticipate that It's going to cook a little bit faster than, say, a large, you know, 14 to 15 pound breast after you've trimmed this one down, this one's down to about eight and a half nine pounds, so it's quite a smaller breast, so which again we'll check back in an hour guys alright guys we're at the five and a half hour mark we'll take a look and everything looks great on this brisket. a little bit of moisture here is building up, the color looks good, so let's go ahead and wrap this brisket, okay guys, so we remove our brisket here, this is the fat cap side and this is the inside, and then what are we going to do?

What we do is we put this on our paper, we're going to put it meat side down and we're going to make sure that when we finish this wrap it's meat side down and fat side up, so that's how We have this breast wrapped again, we have a thick lid on the meat side, it's going to be down and we're going to put it back on our smoker, so we run the risk of them rafting, we just have to put it back down. and we would have dropped it because we already have the color that we're looking for for that breast measured at about 168 degrees, which is right there on the thermal stand, so I know we're ready to go ahead and wrap it up and now, if you decide that you don't want wrap the brisket, you just want to cook it in the smoker all the time, do it, it will take a little longer, you will probably add a couple, maybe three hours, to your cooking time, but hey, if you have nothing but time and you're up for it, do it, it's a great brisket too, but we're going to wrap it up and wrap it in our butcher paper because I like to have a little bit more to hold this down to my crust, the aluminum foil does a great job, but you pretty much lose the hard crust that you're looking for, that's at least I'm looking for because I like it a little crunchy or crusty, so we

made

it with a head wrapped in brown paper, put it back on and now we've raised our temperature to 275 degrees, we're going to come back in, but we're going to start testing for tenderness here, probably in about two to two and a half hours, so we're going to come back in two and a half hours, we're going to start probing the meat just to see how it feels because at this point now we are looking for the temperature, the meats are already edible, I mean, it has already passed that temperature that is edible, but it is not going to be as tender as we want, so we are going to go for tenderness now, so see you here in the Yoader here in about two or two and a half hours.

Alright guys, so roughly. We're about seven and a half hours into cooking now and we're ready to start checking our tenderness, so I'm going to show you how we're going to do it right now. Okay, I'll use my thermapen to do this, but you. I can use whatever thermometer you use, but basically what I'm going to do is insert it into the side of the breast here and I'm going to push in and just sniff around to get a feel for how this breast works. feel like you wantbe where it feels like the tip of a hot knife in butterThis doesn't feel too bad, but it hasn't gotten there so I'll get back to the point and again it feels pretty good, but it's still not as tender as I want, just like a Marginal note.

I know if you can see this, but the temperature is at 190 point five right now, so I know we still have a little bit to go, so we'll close this grill again and let it continue and we'll check back here. on another Howard, okay so we just risked removing it from the yoader, why a 640 pellet smoker we hit the deals we were looking for, suddenly it took about two hours or so and we turned it off and let it sit. We let the temperature drop to about 150 degrees and now it's going to be time to go ahead and cut this brisket, so let's go ahead and take this off the butcher paper and get this slice of brisket, okay guys, let's go.

Go ahead and get this Brisky cut. I'm going to use the 12 inch tori locks. This is a scalloped slicing knife and that's what we're going to use to cut this list of briskets, so we're going to slice this brisket okay, so when I'm ready to cut this brisket, you'll notice that I have flat ends. which are going to be right here, my points are going to be here and what I'm going to do is cut this breast right down the middle, which is going to be closer to where the points are going to start, so we're going to make the cut right there and then I'm going to take this point, as you can see here, we'll put it face down on the board, now I'll go around my floor first.

Take a look, this is what our cut looks like so far, but now we'll start cutting from this end, every time you get rid of this cutting pause for a minute, take this cut of meat, put it down. your board and that will help it stop rusting once you make the initial cut and I'm doing this so we can talk about this brisket we have here. As you can see here, I cut this a little thick. side, but you can see how that thing is bending and ready to fall apart for us, so we'll go ahead and give it a little slice there and that's what we have guys, so we'll go ahead and give it a little taste. excellent brisket, very very tender, fat rendered from this brisket just how you wanted it, so I'll tell you what, again, you guys are beginners at this.

I'm going to go ahead and finish showing you how to cut the rest of this brisket. and we finish this and then basically to the end, this is how you are going to cut your floor, okay guys, now here what we are left with is our point and the way you are going to cut is you are not going to continue cutting. like this because the grain runs in the opposite direction, so you're actually going to turn it 90 degrees. The way it would be mine is I'll start here and basically make a circular cut and the reason I do that is because everyone who gets a piece from this point will get a little bit of the crust so I'll start here you just go ahead up to here and that's basically the way I cut it up then you can have your little pieces here and as you can see each piece has some bark on it okay so I hope this guy helps you and I hope you found some value in this video on these applications and techniques that I use.

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Well, they love

smoked

brisket. but you're not quite sure how to do it, so you love smoked brisket, but you're not quite sure how to make it yourself, I'll tell you what, today I'll show you how to get the most out of it. some basic principles for smoking 8 excellent. I'm going to show you some basic principles for smoking Europe. I'll do four parts pepper while I'm talking, it's all over the damn dead woman, so back to our mark, we put our elbow on the needles. I just don't want to leave the birds, it's just disrespectful.