My ultimate TEXAS BRISKET recipe (after years of experimentation)

I’m wondering if it matters if the brisket is fat side up or down for the long hold period? Thanks for the video!

Great video! Thank you. I am going to give this a try. I have only cooked one brisket in my life, and it was terrible. Maybe the second one will be amazing. Again, thank you.

Many newer ovens have a Dehydrate mode that allows for 145 to 165 temps. I did that and worked well for my long hold.

Great video but I'm getting anxiety watching him cut towards his hand.

Holy hell man - I tried this method over Christmas and it worked like a charm. Best brisket I've ever made!

I wish I saw this video before doing my Christmas brisket. Mine still came out okay. Major improvements from my last one but this covers some things I was wondering about. Great video!

Dude literally shows us how to cut open a plastic bag...And if you hadn't trimmed off all the fat cap and flat, you wouldn't be wrapping the end in foil or pouring tallow all over it. Also, oxidiazation or whatever the hell you kept saying isn't a word. 🤣

You can use all the techniques you want but if you don’t use post oak it’s not like Texas brisket. Still great brisket but not replicated.

very similar to goldee method

6 pounder require the same hold time in over?

Hello,

What should I do if I won't be able to serve the brisket till around 5 to 6 PM the next day, but I do not want to be putting it in the oven around 2:00 AM? Can it rest longer? Does anyone have any tips? Also, I noticed my oven temperature varies a lot when I set it as low as possible between 130 and 180. Is this typical? Should it still rest in the oven? Thanks.

Can I sous vide my brisket when it hits 190f in lieu of oven step, dialing my sous vide to 150f? Cheers Steve!

Just don't cut so close towards your left hand man!

This is the best way to do brisket. I do that, but wrap it with foil. Just because it is more available.

So I’m having a little Chrisis my my friends and ere supposed to bring sides but now they are not here do you think 2 hours before we are ready to eat I can put the brisket in the cooler or would that ruin the process please responds asap please and ps love your content it really has guided me through bbq

Bigtime over cooked. It doesnt even look like meat!

Great trimming, just a shame so much is lost in the shaping… I mean… I don’t mind eating the burnt edges?

Maaaan this video is very helpful...this really helps me build more confidence in cooking my first brisket without the fear of screwing up a expensive piece of beef..that's so much for sharing this info 👍🏾 🙏🏾

I'm holding the brisket overnight at 150F but i need to pack it up at 3pm to bring to a friends place for dinner at 6pm. Would it be a good idea to push the temp up in the oven to say 170F for an hour before i wrap with towels and put in a cooler?

Best brisket vid so far. I just made my 3rd one ever and am 0-3. Never give up...Never surrender!

This is pretty much the same as Goldees’ method.

So... That means I have to start at 2:00 am to eat dinner for 6:00pm the next day....and what if you're camping and doing this on a pellet smoker? Don't think my smoker will do 150

I’ve done this several times and I’ve cooked brisket every way possible. This is the best and easiest method out there. Great job explaining this.

@SmokeTrailsBBQ I have tried the long hold method twice now, and the results are amazing! Thanks for such a thorough and well-explained video. The one question/problem I've had with the long hold method is that the bark is not a crispy as I would like it to be. Any advice on what might be going wrong or how to correct?

Apparently you were never taught NOT to cut toward your free hand!!! It will get you, (just a matter of time) then you will never do it again. And your friends will call you stumpy.

Okay when you hold this brisket in the oven half a lifetime 😂 how do you know when to finally pull it out?
Cooking only a point tomorrow using a bronco pro

Glad I found this video! Looking forward to trying this over the weekend.

For what understand brisket quits excepting smoke after 7 hrs. I heavy smoke mine with oak for about 8 hrs at 225 then rap in foil & stick it in the oven on the lowest setting for like 16 hrs…done! Doesn’t get any better.

Is the ambient temp of the warmer 150 or internal temp of brisket for the hold?
I’m doing a Smoke Trails BBq rub vs Franklin tomorrow

2 minutes into failed dude! you are a hack! Never trim
Brisket, just don’t f u cking do it!

Is using a cooler to hold a good idea?

Had to come on here and say thank you!!! After eating the 15 pound brisket i smoked using this method. There is literally not a slice left over lol. This is a game changer!! Thanks again for everything you do bro!! Keep up the good work!

There's a lot of oxidation on that brisket

So what happens if your oven doesn’t go low?

I tried this with Picanha, bcuz i cant afford Brisket in Norway, 300$ for 12lb.... It turned out perfect <3 I highly recommand Picancha with this method. I added beef stock instead of water, everything else was as like this video. Loved it!!!!!

At what temp was It pulled from the oven?

My man, this is one of the best hands down tutorial on cooking a brisket!! Thanks for sharing I now have some good info on cooking one myself!👍👍👍👍👍👍👍

Mesquite is the only wood to use to cook a Texas style brisket. I'm a 6th generation Texan and everyone I know uses Mesquite. The flavoring is far better.

This video and process is perfect in its simplicity. Can't miss! Thanks Much.

The difference between 10 - 16 can be quite a difference. Does it matter between the two? Or how should we know when to pull it?

Well on my way to hour 12 temp hold.. Only problem is our oven would only adjust to 170..

Are you measuring the Flat to 190 or Point?

You almost can’t over salt and pepper and brisket in my opinion.

Have you tried hot hold with an Anova Precision Oven? Seen a few other vids where they have had success with hot holds

But I thought you said your pseudo Lowry’s was the best rub ?

Great recipe & foolproof... QQ - How do you determine when the brisket is done - Is it, (A) a certain internal temp of the brisket or (B) the amount of time in the oven??? One error I made was not inserting a temp probe in the oven since I pretested my oven & it was @ 150. After 15 hour with the internal brisket temp @ 87, I put a temp probe in the oven & it registered 188. I quit & pulled my brisket (15 hour oven time) it was extremely moist, however as I cut through the middle, I noticed that the bark wanted to come off and my cut caused the brisket to crumble.  The edge tended to cut into slices but was still fragile and any back and forth cutting motion made it want to crumble - I had to be super careful just to get slices.  At least 3/4 I just gave up and made into chopped brisket. All I could assume was that cooking the brisket that long caused the oven temperature to increase with the brisket as the brisket feeds heat back into the oven as a multiplier - maybe the reason both probes were basically the same….

Looks amazing. Don't know if my oven will go that low but will have to check it out the next time I do a brisket

I'm on my way to your house!!!!!