HOW TO SMOKE BRISKET

Dang it! Now I have to go grab me a brisket and try it…I’ve been reluctant to try it until I recently went to S Carolina and had the best brisket I’ve ever tasted..wish me luck y’all..

it's always fun to come back to these older vids t o see just how contrarian the author has become to their own method

Where do I get that knife?

I been into cooking my entire life and just started bbqing past 8 months. I love what you are saying about the fire! It is so fun to stand outside looking over a fire all day. Can’t beat it.

Man, my dogs would love your trash.

What happened to the heat plates on the bottom of your brazos? You didn't mention why you didn't use them.

THX, - Well Done and VERY Informative how make a GREAT BBQ BRISKET... ;) ... and good luck through the future sharing...

You ever just use apple juice only to spritz

I'm watching some of your older videos to see gow your brisket cooking has evolved, but I can't take you seriously now.

Chewy Bacon is a gift from all the Sky Daddys!!!! Don't besmirch chewy bacon like that!! 😁

Will be smoking my first brisket tomorrow. How big is the one you did in this video?

Good deal 🔥🔥🔥

What do you think about this trim job now, Jeremy?

Keep replaying the first 5 secs 😂

I have big bad boy prime from Costco. I mean its a huge brisket. Took it out thawed.
First of the year. Pitboss pellet. First of the year.
Seasoned, let sit. Stuck it in at 200° setting cause it's either 200 or 250 over night. Woke up its at 159°-163°
Turned it . I'm so surprised it came up. I'll be wrapping soon. No supplies except for its temp. Bark looks good but quite set. Low n slow.

Just smoked my first brisket and it was fantastic! I have one question though. What is the best way to store leftovers and then reheat the brisket next day? It was fantastic when serving right after 1 hour rest, but after a night in the fridge, it was like a rock. It did soften up a bit after heating in the microwave, but it was nothing compared to the night before.

I cook briskets on a Kamado Joe at 250 degrees over mesquite coals. The secret to cooking low and slow on a Kamado is to burn your wood down to coals in another place and transfer the coals. The smoke is always white and the flavor is always amazing. I’ve had offset smokers and in my opinion the flavor is better on a Kamado and it cooks faster. I just cooked a 17 lb. Wagyu brisket in just over 5 hours at 250 deg. Internal temp of 195 deg. Let it rest a few hours and it will be ready to eat.

Your tip on using beef tallow is a TOTAL GAME CHANGER. I've been trying to achieve a moist but still barky brisket for years. After watching your video, I tried wrapping the brisket in tallow sprayed butcher paper after the stall. And once it was done, I rewrappped in fresh tallow sprayed butcher paper, refrigerated overnight and then re-heated still wrapped in the paper. It was absolutely fantastic! I cannot thank you enough.

After almost seven minutes you finally told me something worthwhile. I wonder how long to the next pertinent point...

Brad here again cooking for super bowl need to put on Saturday it's 15 lbs prime meat slso going to make your Mac and cheese with brisket tks hope you can get back to me I know short notice if not I'll Jeremy yonder way

Jeremy big fan have pellet smoker my son bought one but I'm the cook it has cooked great but some bumps in the road have followed your method for brisket excellent my son works for a food service company and supplies meat to him and has tasted his food which has been on food channel serious BBQ big Lee's and has said your way is excellent in taste salt pepper but my problem is I have a big piece of brisket but one end is thick real thick don't know what to do with it but I know you could give me some advice cooked a bunch of brisket but not like this one help tks

What knife do you recommend when trimming? I couldn’t understand the one you said on the video

What knife are you using in the video?

this dude throws away the scaps?

What do you mean in your video, when you refer to a good person only wanting well cooked bacon. Oh the video you made was on how to cook a brisket.

Fat side down 😱

I have been wanting to do a brisket for a long time and I have watched most if not all of your videos. What a great resource for a newbie like me. Armed with all this information, I decided to forgo the turkey this Thanksgiving and do a brisket instead. It was a bit of a risk with a large hungry audience but it came out way, way better than I hoped for. Everyone at the table agreed it was a great change of pace compared to the usual bird. I think we may have a new tradition! Thanks for all the pointers.

$3.49 per lb 4 years ago. For Costco prime brisket.

Now?

$4.99 per lb for choice.

Shit's ridiculous...

Followed your instructions exactly in my vertical propane smoker. 10 hrs in at 225* and my 5lb brisket was only at 150*. Wrapped and brought to 205* but did not have a thick bark and the meat was not fall apart tender. Help!

Wow $3.49 a pound for prime then but now $10 a pound for choice today. Ugh!

i prepped my smoker at 225F , i pulled out the brisket from fridge and put it on the smoker (w rubs on) . 30min later noticed my point was at 55F and my flat was 75F. is this a bad starting point ? if so what would be next steps.

So were you spraying water and apple cider or water and vinegar ? At start of video you said apple cider and water then it switched to water vinegar or it doesn’t matter?

On my 5th smoked brisket and constantly coming back to this vid for your tips! Thank you sir!!

Your “crispy bacon” argument really hurt your credibility. You presented as fact, when it is more opinion. You lost a lot of points with that bogus example.

Anyone else notice the suspiciously door shaped bookcase in the background? Secret armory? 🤨

Crispy bacon is gross

I watch one of his video about wrapping the brisket after it got to a certain temperature, it turned out very good. I watched someone else's video that suggested putting a coat of mustard to help keep the season rub to stay on, and this to me was a mistake. It gave the meat a taste I did not like. I am from Texas and we like to chicken fry everything, and I went to a place that after the brisket was fully cooked, they chicken fried it and it was very good, and tender.

watching this while living in new england is painful

If you watch this channel backwards it makes you question everything. Shows growth and how knowledge will help anyone

Thanks for all the tips.

Where do you buy plastic gloves large enough to fit over your cooking gloves?

I tried this on my Traeger tailgater. The.best.brisket.ever!!! My wife’s family is Kansas beef ranchers and she said it’s the best she’s ever tasted!

Awesome video, thanks. I'm making st. louis ribs tomorrow (watched that video too) but will tackle a brisket very soon. Only thing I don't like is when you make your own beef rub you pre-grind the pepper. Given all of the volatile chemicals in pepper, a fresh grind is always best. I would salt and pepper the beef then add other spices after. Pepper is always best fresh ground.

Great video. Are there any extra steps if using a pellet grill?

How many briskets do you smoke on your 500 gal. Smoker, for a catering event

Great video but man your bacon take is awful. Crispy bacon is a crime

Would a fish fillet knife make trimming easier? Knife is designed/meant to bend with your cuts. Just a lil Texas Trick.

Then can the trimmed fat be likewise rendered or cooked/blendered into oil for frying burgers?