@hotrod853 The temperature comes up really quick and the wood starts smoking pretty quick as well. There's really no need to preheat because by the time I got all the racks loaded the heat would be mostly lost anyways with the door open. It also keeps me from getting a face full of smoke as I'm trying to load the racks. Leave the door open too long and the air will ignite the wood. It's really just a habit and this smoker is so efficient on heat buildup and wood usage its crazy.
@klioxus Yep. My dad and I built this back in the 80's. He actually built one in the 70's but sold it with his restaraunt in the early 90's. You can learn more about it by watching Part 5 of my brisket smoking video's.
good job, I believe folks see all the competetion cookers on TV and try to mimick what they see. I do very little if any trimming as well. I prefer just salt, pepper garlic and onion powder. Once you know the basics a little patience and knowing what taste you like is all u need to know. Some folks make it too hard, great vid!!
@cap10joe2000 Great comment! Thanks. You are absolutely correct! If people would not look at it as some kind of competetive sport and understand that there are no "rules" as to what heat source you use or what type of wood and all that other nonsense, they would be better off. It might take some folks a few briskets before they get the hang of it, but as you said, once you know the basics, its really not that hard to cook a great brisket every time. Methods may differ, but thats OK.
good job, I believe folks see all the competetion cookers on TV and try to mimick what they see. I do very little if any trimming as well. I prefer just salt, pepper garlic and onion powder. Once you know the basics a little patience and knowing what taste you like is all u need to know. Some folks make it too hard
You said you smoked a 15 pound Brisket for just 12 hours? Mine usually are not done for like 20 hours... if I leave them only 12, they are rubbery... any advice?
@mordsgaudimachen It sounds like your not cooking at a high enough temperature. I start at 1 hour on high which can be as much as 375 degrees. I then take it down to around 212-225 to keep the water steaming. Low and slow is key but too low will produce an under cooked brisket resulting in chewy or rubbery brisket. I can go as low as 175 but it adds about 2 more hours to smoke. I can honestly say from the first brisket 25 years ago to today, every one has turned out fork tender.and delicious.
@BayshoreFineRider Thanks for the input! I usually go an hour around 400 F and than drop to 200 to 250... Charcoal is hard to control on windy days.... but they still dont seem to get done as fast as yours. Maybe I just like my brisket overcooked?
@mordsgaudimachen Some other thoughts. The point end of the brisket is most often the rubbery end because it takes longer to break down the collagen. I use most of the point as chopped as in video's 2 & 3. Avoid buying a brisket with an overly large point and a really thin flat. I try to buy briskets that are long in shape with only a slightly larger point. Never buy a frozen brisket and when buying a packer trimmed brisket, the more it bends, the more evenly it cooks. Hope this helps.
Mr. Bay, I searched but could not find the topic of using a pan to smoke. Why do you use a pan vs. just putting it on naked on one of the grates in she smoker?
@octavian99 The pan allows the brisket to cook in its own jucies as well as the water that accumulates into it from the moisture created from the water pan. Part 5 of the series explains this process in detail. Thanks for the questions.
Love the series (I'm about to start part four). I've done some smoking in the past--mainly pork shoulder but I'd love to try my hand at brisket. Do you have any suggestions on a rub?
Love the series (I'm about to start part four). I've done some smoking in the past--mainly pork shoulder but I'd love to try my hand at brisket. Do you have any suggestions on a rub?
@Snackem There are tons of rubs via the internet but I find what I need at the local grocery store. When I started many years ago I used something as simple as Lowery's seasoned salt. Badia's makes a decent brisket dry rub and for pork I highly recommend Bad Byron's Butt Rub available over the internet. It takes bacon to a whole nother level! Rub for large pieces of meat is basically seasoning for the outer layer to compliment the smoke flavor found deep inside a well smoked cut of meat..
@octavian99 I personly only use hickory. Thats not to say that other hardwoods shouldn't be used because many people smoke with fruit woods, oak, mesquite, etc. I just prefer hickory.
I live in Kansas City, but was born and raised in a small Texas town between Houston and Beaumont. I hate how BBQ is completely drowned in sauce up here; all you taste is sauce. You couldn't tell the difference between an old shoe and a slab of ribs. Give me that good'ol Texas dry rub any day! Good lookin meat if I do say so myself!
@hardcoreducknut I hear ya on the sauce. In my opinion sauce is a side item that should be a choice and it should never over power the meat. I know some people like to rub their briskets, ribs, etc. with mustard and other wet concoctions but I only prepare smoked meats one way and that is dry rub. Ya might have to make a trip back to Texas to get the real stuff! Best of luck to ya!
@BayshoreFineRider Well, if and when I make it back there (I have plenty of family to visit) my first priority is to go during oyster season and to have some good southern corn-meal fried oysters. After that, it's BBQ plain and simple...you offering? Careful...I've been known to ruin folks. >=]
@macklerfish I've lived here for 15 years...where is this place of true KC BBQ that isn't drowned in sauce? You'd better not even think of mentioning KC Masterpiece...I would immediately dismiss your claim to having any knowledge of quality BBQ.
@chyrd I start the propane on high for about an hour which really gets the wood smoking quick. I then cut the propane down to almost nothing, just to keep the fire box hot and offer minimal assisstance in maintaining the heat where I want it. Part 5 shows this in a little more detail. Thanks for the comment.
@daniel1c Watch part 2 to see how it looks when I cut into it. I never ever cut into a brisket fresh off the smoker because a packer trimmed smoked brisket is not done until it has rested and "cured" to seal in the smoke flavor. My "curing" process involves refrigeration for sliced and freezing for chopped. I know it sounds odd but there is a method to the madness and the result is phenomenal taste. Nearly 25 years with the same mouth watering results every time, this is as good as it gets!
That looks immense. We are very short on the type of hardware to do that kind of thing in the UK & to my dismay, BBQ restaurants are also few & far between. Maybe I should open one, I love all this!!! All the best from North-East England
I'm gonna try to smoke a brisket this weekend, but my smoker is a little smaller so I'm gonna cut the briket in half and cook it in two parts. Will that reduce the amount of time necessary to smoke it or should I still plan on 10 to 12 hours? Thanks
@Blautown I can't answer your question without knowing the size of your brisket and whether or not it's butcher trimmed or packer trimmed. The best advice I can give you is cook it over a constant low heat (175-225) in a pan, unwrapped and if you are not using a water pan, add a small amount of water (a cup or two) in the cooking pan. When you can insert a skewer easily throughout the meat, flip it and cook for maybe another hour at low heat. Let it cool before slicing.
@Deadshot089 It's a dry rub/seasoned salt mixture available at any grocery store. This particuler mix is made by Badia (which is good right out of the jar) but I add a few other seasonings to my taste. Rubs and seasonings for smoking are salt/chili powder based and offset with other ingredients to taste. You can buy a mix right off the shelf or make your own. My advice to newbies is start with store bought, note the ingredients, and build from there.
I am a born and raised in Texan. ,and I had never smoked a brisket or ribs before, watching your videos over and over motivated me go get a smoker, Now my friends call me Mr. Smoker ha ha
I told them I owe it all to BayshoreFIneRider !! thanks for the videos !!
I am a born and raised in Texan. ,and I had never smoked a brisket or ribs before, watching your videos over and over motivated me go get a smoker, Now my friends call me Mr. Smoker ha ha
I told them I owe it all to BayshoreFIneRider !! thanks for the videos !!
I am a born and raised in Texan. ,and I had never smoked a brisket or ribs before, watching your videos over and over motivated me go get a smoker, Now my friends call me Mr. Smoker ha ha
I told them I owe it all to BayshoreFIneRider !! thanks for the videos !!
I am a born and raised in Texan. ,and I had never smoked a brisket or ribs before, watching your videos over and over motivated me go get a smoker, Now my friends call me Mr. Smoker ha ha
I told them I owe it all to BayshoreFIneRider !! thanks for the videos !!
How do you reheat your brisket? Like, I'm going to make 2 briskets on Friday, then serve them on Saturday. How would you go about reheating them? Grill? Oven? Slice them first? Thank you!
@Beastaphile Watch Part 2 of this series. I let the brisket cool down then I wrap it in saran wrap and put it in the refrigerator overnight. Take it out the next day, slice it with an electric knife and heat each serving in the microwave just before serving. It doesn't take very long and the microwave helps keep it moist. You can also heat a plate full at a time just before serving. If it gets cold just put it back in the microwave.
I'm really new to smoking and I was wondering if there's a taste difference between using a charcoal smoker vs a propane one. It seems like wood is still the main source of the smoke...
@stretch90 Your right on the point that wood is the source of smoke and hence the flavor. Raw wood, charcoal, propane, natural gas, and electricity are all ways to produce heat. Smoke flavor comes from the choice of wood and the manner and length of time in which it is heated in relation to the cut and preparation of the meat ( or vegetable) for which the desired taste is sought. So to answer your question fairly I would say yes unless you learn to compliment one with the other.
175? Imho you've got to take brisket to at least 180-190... preferably 195-205. I also think mesquite is better than hickory for brisket, though both are good. Why put them in a pan? You're not going to get as much smoke - particularly on the bottom... If you do it to save the juices for a sauce, just foil the brisket once it gets to 160. This will also shorten the cooking time significantly. Nonetheless, thanks for the vid - always love watching some smokin vids!! ;-)
Bayshore- I love it!! I just finished prepping a brisket and was killing some time on the net when I found your videos. 1st- I love the smoker. Q guys are the most ingenious I have ever seen. 2nd- the morons who make the snide remarks about gas are probably grilling with Matchlite charcoal so there ya go. 3rd- I've always heard you get the flavor from the smoke so the heat source has no effect. Keep on putting videos up and I challenge the critics to put up or shut up!!
@gosargedotcom I use different variations of chili powder based rubs such as crushed chillies (red pepper, cayenne pepper, chipotle pepper,etc) combined with other crushed, granulated or powdered ingredients such as salt, black pepper, onion, garlic, paprika, turmeric, corn starch, celery seed, cumin, oregano, parsley, coriander, etc. You can also buy many different rubs at the grocery store.
@BayshoreFineRider ; I too enjoyed all your videos. My Mom was from San Antonio and she passed ten years ago. As a kid, she had a jar of her ingredients, but nobody knew what they were. We'll have to use this formula and experiment! Thanks a lot!
Brisket in my neck of the woods went up in price... in 2008 was getting it at $1.99 a lbs. In 2009, $2.29 Brisket prices going up... 2.69 lbs. in May 2010
@fyuecd2 This particular dry rub is a seasoned salt made by Badia. There are tons of dry rubs and seasoned salts available on the internet and at your local market. If it tastes good out of the jar or bag, it's gonna taste good on the brisket as long as you cook the brisket right.
Couple of questions: This is all new to me (Cooking those big Briskets) At around 3:06 sec. there looks like a dutch oven mounted over the wood box. First, the wood box has enough wood in it to smoke all day? second what is the dutch oven looking thing for, is that the water pan? lastly, I don't get it...that small burner generates enough heat to cook all that meat?
Watch Part 5 of the series and you will better understand the method. Chunks of wood get used up faster than logs so depending on how long you are going to smoke you may have to add chunks a couple of times. I prefer to use split hickory logs from hickory trees cut down in the early spring when the sap is up.
Yes that is a dutch oven I use as a water pan because of it's thickness. The burner heats the wood box and the wood produces the maximum smoke and flameless heat from the wood coals.
Incredible and thank you..I will watch #5. I envy your palette...I ride and work on a train with Chef's from NYC and they do 12-15 million a year in aged meat sales in their restaurant. I have seen the racks and racks of aging meats done in special coolers ...your stuff just looks like it will taste so much better...un-believable! Good food takes time and your stuff looks like time made it taste good. Thanks
Sorry about that kikinkuntry. I kept tryin to reply to Heavy D but it kept posting under your comment so I just deleted Heavy D's comment. What I said about Austin BBQ stands. Great BBQ, Great People and always Great Times. As a matter of fact, I think I'll grab some Rudy's "sause" off my shelf and have some brisket and ribs now.
Sorry again for the confusion and the santa ana comment was GREAT!
I honestly don't know, I don't grill briskets. Briskets have to be slow cooked at low heat for the best results. Not sayin' you can't cook one on the grill, but I think you would still have go low and slow with indirect heat. About an hour per pound depending on the temperature you maintain.
ya a whole packer has to be done slow and low. if you dont have a smoker, you can convert your gas grill into a smoker. the key is indirect heat, i take a big aluminum roasting pan and fill it to 1/2 inch from the top with water, remove the grill from the pit, place the pan on top of the lavarocks or flavor bars, then put the grill on top of the pan with the brisket on the grill. also get a smaller pan full of wood chips directly over the hottest burner usually the side burner. then smoke it
Great smoking video's. How many hours does a full propane tank generally last when smoking? I know it can vary depending how strong the flame is and such, but can you give me any estimates?
I'm looking to get an electric smoker, but know propane ones are pretty good too. Thanks!
I'm from Minnesota and do all my bbq with wood (mostly red oak) as the sole heat and smoke source I think using propane is sorta like having a couple aces up your sleeve or taking a gun to a knife fight ;) but Im not about to knock anyone for their way of bbqin!!!! I think in the end we all have the same goals!
..and as much as I personally enjoy being on "fire watch" for 10 hours I think after watchin your vid I wanna build a propane/wood smoker and give er' a shot! thanks for the great video!
"If you build it, they will come". Seriously though, you will spend less time being a fire watch and you will use a whole lot less wood while getting the most smoke from the wood along with the heat from the wood.
My Dad has his pit tied into his natural gas line but thats not an option where I live so I use propane. They both work the same however.
I think you'll be pleasantly surprised should you decide to go this route. Git 'er done!
hey man...just wanted to let you know i got two briskits on the pit right now with 3 racks of babies. Thanks for the inspiration on the briskits! I'll let you know how they turn out, they are only about 6-7lbs each.
I agree propane is a much better heat source. I've tried many types of smokers including an electric "bullet" type and a homemade one created by digging a hole in the ground, surrounding it with concrete blocks and covering with sheet metal. My current smoker is a Chargriller Smoker Pro and I really liked it. Recently I modified it, mounted the burner from my turkey deep fryer in the firebox. Place a cast iron pan filled with wood chunks over the burner and I have complete control.
It's really very easy to convert just about any pit just like you did yours. The wood lasts longer, smokes more and as you said, you have complete control. Glad to hear it worked out for ya!
From some of the comments here you would think BayshoreFineRider murdered Santa Claus and the Easter Bunny because his smoker runs on propane.
I've never seen a smoker like this before, but the idea is to smoke the meat, right? The smoke comes from the wood; who cares that the heat source is gas?
One of the many great things about BBQ is the variety of types of equipment and methods of cooking. We're all going for the same result, though, tender, flavorful meat.
Excellent post jeffpickens. I've been tryin' to get that exact message across (it's just a heat source) to those who don't understand. I just posted another video (Part 5) that explains the smoker and how it works in more detail. I also show my Chargriller I use for the small stuff.
I know some still won't get it but that's fine by me. We've been doin' it this way for decades and everyone keeps comin' back for more!
Jimmy does have a point, I have never heard of TRUE BBQ smoked over propane. Especially in Texas. But people do things differently everywhere. Hey it looks good and i'm sure it tastes even better. Good job
Thanks for the comment. Sometimes it's hard for people to get past the way they have always done it and there is nothing wrong with that. To each his own.
But in defense of propane in this method with this fantastic smoker, it simply quickly heats the wood box which gets the wood to smoking and then is lowered drastically just to maintain the smoke without the burn. The heat from the smoldering wood far outweighs the heat from the propane.
I use charcoal (Kingsford) topped off with Hickory chips on my CharGrill BBQ pit for the fast stuff when I'm BBQ'n with added sauce or Grill'n at high heat, which results in an all out war between the toungue and the lips, "smackin' and lickin' fingers" down to the first knuckle!
Brisket however, I slow smoke with Hickory for the incredible savory Texas flavor and tenderness that always leaves 'em wantin' more!
You aint spent much time round austin have ya bud. We been smokin with wood since Santa ana went home, and the BBQ dont get much better than round here!
No propane grill "no matter how big it is" can cook a real TEXAS brisket. 16 hours at 320f or 18 hours at 280 with good ol texas pecan. The water pan dont do much after 2 or 3 hours. A good marbled cut will always juice up no mater what. And never flip a brisket if you cant control the heat for a said amount of time then cook a yankee brisket.
There you have it people. Disregard the video and follow this guy's advice. Better yet, don't waste your money on the brisket...go buy a bag of wood chunks or charcoal and feed that directly to your family and guests.
Honestly people, there are many different ways to cook a brisket and some are more flavorful and tender than others. Don't let the naysayers of this video or any other discourage your efforts to put a great tasting Texas Style brisket on the table.
good video, dont let the keyboard warriors grind you down. they are cowards in real life, but being anonymous on the internet makes the most cowardly man a tough guy.
I actually get a chuckle out of the naysayers and their comments and I recognize sarcasm as well. Life is full of critics. I'll let the taste and tenderness of this method of Texas Style Smoked Brisket speak for it's self as it has done for generations.
in gonna use a charcoal smoker in the morning, I was thinking of doin the brisket in two parts, half, peppers and onions and a spicy rub vrs clauds and some ale marinade.... am i copping out using a store marinade? Im open to learn since i only have four in attendance for this meal.
There are many ways to cook a brisket and the best way to learn is to try different methods and recipes. Wether you make your own marinades and rubs or buy them from the store doesn't matter. I don't cook for points, trophies or ego's. I cook for taste and tenderness.
Hope yours turns out great! If all else fails, I found out early in my youth that lot's of good beer makes bad brisket taste better and now that I'm older I've found that great brisket makes good beer taste better!
not to mention... if people didnt want to learn how to cook one, or atleast, get some tips... why are they here? Check your egos fellas, we all want to drink some beer and eat some meat dont we?
I must challenge the title of this video because I don't think bbq'n with propane equals true "Texas Style", it would be more accurate to call it "Cooked in Texas, Propane Style" or some such or such n such
I must challenge your ability to read and make sense. The title is how to SMOKE a brisket...not how to BBQ a brisket. Big difference, but I 'll let you figure it out.
Feel free to call it what you want however... it won't make it taste any different.
Brilliant comment! You think that up all by yourself? Post a video and show everyone your world renowned smokin' skills. Or do you just blow smoke from behind your keyboard? Post a video junior. Until then your comments are really meaningless and ignorant.
Why do you refrigerate it after cooking? Once it comes off the grill, can you shred the meat with a fork? Does the connective tissue break down that much to where it looks like pulled pork?
When it is removed from the smoker it is almost impossible to slice because it is so tender you could shread it with a fork. Just turning the brisket over or taking it out of the pan can be tricky. I use rubber gloves instead of forks so I don't rip the meat.
The refrigeration process seals in the smoke flavor and makes it much easier to slice. I don't consider it finished until it has rested and then "cured" for several hours in the refrigerator.
Did your fire pan have a opening at the bottom? when you pulled the fire pan over the fire I couldn't see any flame coming through. Also, how often did you fill up the water pan?
The fire box does not have any holes in it. You don't want the wood to catch fire. You just want it to smoke. The fire box itself has supports on two sides so it does not sit directly on the burner. The vents control the amount of air that enters the smoker which prevents the wood from catching fire.
I usually only fill the water pan once. There is no need to add more water to the water pan if the pans the meat is in have accumulated enough water towards the last couple of hours.
I reheat the meat in the microwave. It doesn't matter if it's the next day or the next month. If you cook in bulk, Like I do, get yourself a Foodsaver vacuum sealer (as seen in part 3 of these video's) and the meat will retain the "fresh off the smoker" taste next week or months down the road. It will also be just as tender.
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You should always rub your brisket at least 5 hours before you put it on heat,wrap in foil and refrigerate.Unwrap from foil and place on heat.Also you should never use propane. Always get your heat to about 150-200 degrees put your brisket on and do not touch it, but maintain your heat. after 8-10 hours. Re wrap in foil and put back on heat for another 2 hours allowing the juices to purculate through the brisket. Finaly unwrap and slice. Enjoy.
You should prepare and smoke your brisket exactly like I show you if you want the best taste and most tenderness. Propane or gas has nothing to do with how the brisket tastes. It's just a heat source. The hickory will give you all the smoke flavor you need and the water pan will act as a self baster keeping the brisket moist and juicy inside.
You might try looking in a scrap metal yard for all the pieces. This one was a commercial sand blasting pot until we found it and fabricated it into a smoker. See my video "How to Smoke Pork Ribs Texas Style" to see how it all works.
Be sure to check out my other "Smokin'" videos. The pork rib video shows more about the smoker used to produce the awesome taste and tenderness of the meat and remember that bbq'in' and smokin' are two different processes. BBQ is ready to eat when it's taken off the grill. Smoked meat must go through a "setting" period to be enjoyed at it's fullest. Let me know how it turns out for you!
This is about the best Texas Brisket video on "how to" ever..... This is how you make Texas brisket....WHY because here everybody know this is how you do it....that's how we've been doing it.....
I only have to add very little additional wood. The reason why is that the fire never touches the wood. The iron wood box is heated by the burner and thereby causes the wood to smoke. As long as I limit the amount of oxygen (through vents)the wood simply smokes until it is reduced to coals hours later. This smoker was hand made 20 years ago. Lowe's had a similar design (very thin wall however)a couple of years ago. Keep at it! If you like it, thats all that matters!
Did you have to add additional wood? I wouldn't think that little amount of wood would last for 12 hours. And where do you buy that kind of gas smoker? I'm from florida but I love that real smoked BBQ taste! I've only been doing BBQ for about 2-3 years but my folks say that i'm getting really good at it!
montreal smoke meat is the best man texas might be good but montreal mmmmmmmmmmm but how much does 15 pound cost is it expensive and do you sell some or you realy eat all tose piece of meat
I wait until their on sale for anywhere between 69 to 99 cents per pound. After their smoked and sliced and the fat is trimmed, there will be about 7-8 pounds left per brisket on average. Yes, we do eat all the meat. Watch my other videos and you'll see how I package the meat for freezing and reheating at a later time. It tastes just as good a month after freezing as it did the day it came off the smoker. Nothing I smoke last very long either way.
Been doing it for over 20 years with the same hand made smoker that my Dad and I built for less than $100 back in 1987. It was modeled after the smoker he first built in the mid 1970's.
The answer to all your other questions is YES. Go back and review the video if you don't understand how it all works. Its quite simple really.
Nice video. Looks good. Gonna put one on tomorrow on a smoker my Grandad made around 1980. People get all freaked out over sinks, foil pans, cold smokers, gas,and INJECTION! Never heard of injecting a brisket. HAH! Seems to me it might have an opportunity to make it dry if injected. It pierces little holes all in the meat for the juices to come out too early. Some peopIe don't know there is more than one way to do a thing. I can smell the brisket over here in Longview. Fight the good fight.
Thanks for the comment RovieB! You are absolutely correct that there is more than one way to do things. I don't need to defend my methods, the end results have spoken for themselves for decades and continue to do so. Let us know how your brisket turns out! Post a video! Thanks again and keep on smokin'!
Well I cut the brisket today. Cooked it (7#) for around 9 hours. It was tender even refrigerator cold. Cubed up the other and freezing it tonight, will process like you said tomorrow. Cooked on wood only smoker with natural charcoal, pecan, oak, and a bit mesguite. I got it maybe a bit too smokey, but I love your foil pan trick. Blasphemy to some is heaven to another! Thanks.
Mesquite has a strong taste. Try hickory. Also, when you add sauce to your chopped it will offset some of the smoke flavor, just try not to add too much sauce that it overpowers the meat. I use just enough to hold the chopped together.
Keep at it! Experiment. Once you have the basics down you'll be well on your way to enjoying some incredibly tasting meats. Your probably gonna aquire a few more friends as well!
Chopped it up a few days ago. The frozen cubes worked excellent. It is go-ood stuff, clark. (cousin eddie) I was concerned that I put too much fatty pieces in, but when heated on a paper plate it barely soaks iin. That tells me just how much fat I buy with my chopped meat at my local bbq per #, as theirs will soak the plate. Thanks a lot. Forgot to say i also put 2 racks baby backs on there same time in foil pans- great! I have a small propane smoker that does the best chicken. easy to adj. temp
good point about the wood, it's all about preference and what's readily available. Central texas you see more oak, in south and west texas is where mesquite is more often used. for me personally, i like the peppery taste that mesquite offers.
I love video's like this.. no one argues online about a good brisket!
AsianBoyz3 1 month ago
Great now my mouth is watering....
jordansantos777 1 month ago
Cap thanks for the video, this looks great...do you make your own rub or use a specific brand.
rickharris@email.com
julialharris 1 month ago
This has been flagged as spam show
damn mighty good cooking
rollyvera 2 months ago
awesome video. Doing my first brisket today and I hope it turns out as good as yours!
scubadilla4545 2 months ago
why do you put the meat in the smoker before it is even hot or at the minimum smoking?
hotrod853 2 months ago
@hotrod853 The temperature comes up really quick and the wood starts smoking pretty quick as well. There's really no need to preheat because by the time I got all the racks loaded the heat would be mostly lost anyways with the door open. It also keeps me from getting a face full of smoke as I'm trying to load the racks. Leave the door open too long and the air will ignite the wood. It's really just a habit and this smoker is so efficient on heat buildup and wood usage its crazy.
BayshoreFineRider 2 months ago
do you ever flip the brisket
abcalitoro90 3 months ago
What kind of setup do you have there? Is it something you built yourself?
klioxus 6 months ago
@klioxus Yep. My dad and I built this back in the 80's. He actually built one in the 70's but sold it with his restaraunt in the early 90's. You can learn more about it by watching Part 5 of my brisket smoking video's.
BayshoreFineRider 6 months ago
good job, I believe folks see all the competetion cookers on TV and try to mimick what they see. I do very little if any trimming as well. I prefer just salt, pepper garlic and onion powder. Once you know the basics a little patience and knowing what taste you like is all u need to know. Some folks make it too hard, great vid!!
cap10joe2000 7 months ago
@cap10joe2000 Great comment! Thanks. You are absolutely correct! If people would not look at it as some kind of competetive sport and understand that there are no "rules" as to what heat source you use or what type of wood and all that other nonsense, they would be better off. It might take some folks a few briskets before they get the hang of it, but as you said, once you know the basics, its really not that hard to cook a great brisket every time. Methods may differ, but thats OK.
BayshoreFineRider 7 months ago
good job, I believe folks see all the competetion cookers on TV and try to mimick what they see. I do very little if any trimming as well. I prefer just salt, pepper garlic and onion powder. Once you know the basics a little patience and knowing what taste you like is all u need to know. Some folks make it too hard
cap10joe2000 7 months ago
You said you smoked a 15 pound Brisket for just 12 hours? Mine usually are not done for like 20 hours... if I leave them only 12, they are rubbery... any advice?
mordsgaudimachen 7 months ago
@mordsgaudimachen It sounds like your not cooking at a high enough temperature. I start at 1 hour on high which can be as much as 375 degrees. I then take it down to around 212-225 to keep the water steaming. Low and slow is key but too low will produce an under cooked brisket resulting in chewy or rubbery brisket. I can go as low as 175 but it adds about 2 more hours to smoke. I can honestly say from the first brisket 25 years ago to today, every one has turned out fork tender.and delicious.
BayshoreFineRider 7 months ago
@BayshoreFineRider Thanks for the input! I usually go an hour around 400 F and than drop to 200 to 250... Charcoal is hard to control on windy days.... but they still dont seem to get done as fast as yours. Maybe I just like my brisket overcooked?
mordsgaudimachen 7 months ago
@mordsgaudimachen Some other thoughts. The point end of the brisket is most often the rubbery end because it takes longer to break down the collagen. I use most of the point as chopped as in video's 2 & 3. Avoid buying a brisket with an overly large point and a really thin flat. I try to buy briskets that are long in shape with only a slightly larger point. Never buy a frozen brisket and when buying a packer trimmed brisket, the more it bends, the more evenly it cooks. Hope this helps.
BayshoreFineRider 7 months ago
You cheated !! I you are going to you propane why no jus put it in your oven. Real smokers use ONLY wood !!
m12shooter 7 months ago
@m12shooter shut the hell up
JenniferHughesCOB 7 months ago
Mr. Bay, I searched but could not find the topic of using a pan to smoke. Why do you use a pan vs. just putting it on naked on one of the grates in she smoker?
octavian99 7 months ago
@octavian99 The pan allows the brisket to cook in its own jucies as well as the water that accumulates into it from the moisture created from the water pan. Part 5 of the series explains this process in detail. Thanks for the questions.
BayshoreFineRider 7 months ago
This has been flagged as spam show
Love the series (I'm about to start part four). I've done some smoking in the past--mainly pork shoulder but I'd love to try my hand at brisket. Do you have any suggestions on a rub?
Keep up the good work and thanks again.
Snackem 8 months ago
Love the series (I'm about to start part four). I've done some smoking in the past--mainly pork shoulder but I'd love to try my hand at brisket. Do you have any suggestions on a rub?
Keep up the good work and thanks again.
Snackem 8 months ago
@Snackem There are tons of rubs via the internet but I find what I need at the local grocery store. When I started many years ago I used something as simple as Lowery's seasoned salt. Badia's makes a decent brisket dry rub and for pork I highly recommend Bad Byron's Butt Rub available over the internet. It takes bacon to a whole nother level! Rub for large pieces of meat is basically seasoning for the outer layer to compliment the smoke flavor found deep inside a well smoked cut of meat..
BayshoreFineRider 8 months ago
I LOVE THESE TEXANS DAM WHAT IN THE HELL AM I DOING IN NJ
Tomsouthrock 8 months ago
i dont trust any man that wears a mickey mouse watch
dpangione 8 months ago
@dpangione I don't trust a man who says "10 AM in the morning"
Tuvazeock 7 months ago
What wood do you use for smoking, Mr. Bay?
octavian99 8 months ago
@octavian99 I personly only use hickory. Thats not to say that other hardwoods shouldn't be used because many people smoke with fruit woods, oak, mesquite, etc. I just prefer hickory.
BayshoreFineRider 8 months ago
I can smell it ! Dang. Now I gotta throw a brisket on ta smoke. Thanks. Great video.
lastpatriot4America 8 months ago
now that is one cool setup....love that smokestack! doesn't get any more Texan than this....thanks for posting.....PS will try your recipe!!!
octavian99 9 months ago
did you get your propane and propane accessories from Hank Hill?
alkalisunshine 9 months ago
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@alkalisunshine ROFL... "Daddy whats that smell..Bobby that the sweet smell of propane"
the people who dislike this hate propane and propane accesories.
redsoxyeargmail 9 months ago
I live in Kansas City, but was born and raised in a small Texas town between Houston and Beaumont. I hate how BBQ is completely drowned in sauce up here; all you taste is sauce. You couldn't tell the difference between an old shoe and a slab of ribs. Give me that good'ol Texas dry rub any day! Good lookin meat if I do say so myself!
hardcoreducknut 9 months ago 2
@hardcoreducknut I hear ya on the sauce. In my opinion sauce is a side item that should be a choice and it should never over power the meat. I know some people like to rub their briskets, ribs, etc. with mustard and other wet concoctions but I only prepare smoked meats one way and that is dry rub. Ya might have to make a trip back to Texas to get the real stuff! Best of luck to ya!
BayshoreFineRider 9 months ago
@BayshoreFineRider Well, if and when I make it back there (I have plenty of family to visit) my first priority is to go during oyster season and to have some good southern corn-meal fried oysters. After that, it's BBQ plain and simple...you offering? Careful...I've been known to ruin folks. >=]
hardcoreducknut 8 months ago
@hardcoreducknut yup, many people consider it almost an insult to drown barbecue in sauce. its all about the smoke and flavor of the meat down here.
crazitaco 8 months ago
@crazitaco I agree, I Never put Sauce on Any BBq I cook. The Wood/Rub does all the work...
maliq32 8 months ago
@hardcoreducknut You're not eating KC BBQ, then. Leave it to a Texan..I tell you what.
macklerfish 8 months ago
@macklerfish I've lived here for 15 years...where is this place of true KC BBQ that isn't drowned in sauce?
hardcoreducknut 8 months ago
@macklerfish I've lived here for 15 years...where is this place of true KC BBQ that isn't drowned in sauce? You'd better not even think of mentioning KC Masterpiece...I would immediately dismiss your claim to having any knowledge of quality BBQ.
hardcoreducknut 8 months ago
very interesting rig and damn good lookin meat.
JenkyBoom 10 months ago
Awesome smoker... do you run the propane the entire time, or just to get some coals going?
chyrd 11 months ago
@chyrd I start the propane on high for about an hour which really gets the wood smoking quick. I then cut the propane down to almost nothing, just to keep the fire box hot and offer minimal assisstance in maintaining the heat where I want it. Part 5 shows this in a little more detail. Thanks for the comment.
BayshoreFineRider 11 months ago
a propane smoker. lol. I've seen it all now
timberwolf207 1 year ago
Watching all of that and you never cut into to it to really see how it looks
daniel1c 1 year ago
@daniel1c Watch part 2 to see how it looks when I cut into it. I never ever cut into a brisket fresh off the smoker because a packer trimmed smoked brisket is not done until it has rested and "cured" to seal in the smoke flavor. My "curing" process involves refrigeration for sliced and freezing for chopped. I know it sounds odd but there is a method to the madness and the result is phenomenal taste. Nearly 25 years with the same mouth watering results every time, this is as good as it gets!
BayshoreFineRider 1 year ago
I spent half the time listening to that accent haha. It makes it sound like he really knows what hes doing
daniel1c 1 year ago
That looks immense. We are very short on the type of hardware to do that kind of thing in the UK & to my dismay, BBQ restaurants are also few & far between. Maybe I should open one, I love all this!!! All the best from North-East England
eightace2000 1 year ago
I'm gonna try to smoke a brisket this weekend, but my smoker is a little smaller so I'm gonna cut the briket in half and cook it in two parts. Will that reduce the amount of time necessary to smoke it or should I still plan on 10 to 12 hours? Thanks
Blautown 1 year ago
@Blautown I can't answer your question without knowing the size of your brisket and whether or not it's butcher trimmed or packer trimmed. The best advice I can give you is cook it over a constant low heat (175-225) in a pan, unwrapped and if you are not using a water pan, add a small amount of water (a cup or two) in the cooking pan. When you can insert a skewer easily throughout the meat, flip it and cook for maybe another hour at low heat. Let it cool before slicing.
BayshoreFineRider 1 year ago
@BayshoreFineRider What's that stuff you added on the Brisket?
Deadshot089 1 year ago
@Deadshot089 It's a dry rub/seasoned salt mixture available at any grocery store. This particuler mix is made by Badia (which is good right out of the jar) but I add a few other seasonings to my taste. Rubs and seasonings for smoking are salt/chili powder based and offset with other ingredients to taste. You can buy a mix right off the shelf or make your own. My advice to newbies is start with store bought, note the ingredients, and build from there.
BayshoreFineRider 1 year ago
This has been flagged as spam show
I am a born and raised in Texan. ,and I had never smoked a brisket or ribs before, watching your videos over and over motivated me go get a smoker, Now my friends call me Mr. Smoker ha ha
I told them I owe it all to BayshoreFIneRider !! thanks for the videos !!
superlexman23 1 year ago
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superlexman23 1 year ago
This has been flagged as spam show
I am a born and raised in Texan. ,and I had never smoked a brisket or ribs before, watching your videos over and over motivated me go get a smoker, Now my friends call me Mr. Smoker ha ha
I told them I owe it all to BayshoreFIneRider !! thanks for the videos !!
superlexman23 1 year ago
This has been flagged as spam show
I am a born and raised in Texan. ,and I had never smoked a brisket or ribs before, watching your videos over and over motivated me go get a smoker, Now my friends call me Mr. Smoker ha ha
I told them I owe it all to BayshoreFIneRider !! thanks for the videos !!
superlexman23 1 year ago
I am a born and raised in Texan. ,and I had never smoked a brisket or ribs before, watching your videos over and over motivated me go get a smoker, Now my friends call me Mr. Smoker ha ha
I told them I owe it all to BayshoreFIneRider !! thanks for the videos !!
superlexman23 1 year ago
@superlexman23 Your welcome! Thanks for the compliment and keep on smokin'!
BayshoreFineRider 1 year ago
How do you reheat your brisket? Like, I'm going to make 2 briskets on Friday, then serve them on Saturday. How would you go about reheating them? Grill? Oven? Slice them first? Thank you!
Beastaphile 1 year ago
@Beastaphile Watch Part 2 of this series. I let the brisket cool down then I wrap it in saran wrap and put it in the refrigerator overnight. Take it out the next day, slice it with an electric knife and heat each serving in the microwave just before serving. It doesn't take very long and the microwave helps keep it moist. You can also heat a plate full at a time just before serving. If it gets cold just put it back in the microwave.
BayshoreFineRider 1 year ago
@BayshoreFineRider Thanks for the reply..I'll check out part 2. Thanks again!
Beastaphile 1 year ago
I'm really new to smoking and I was wondering if there's a taste difference between using a charcoal smoker vs a propane one. It seems like wood is still the main source of the smoke...
stretch90 1 year ago
@stretch90 Your right on the point that wood is the source of smoke and hence the flavor. Raw wood, charcoal, propane, natural gas, and electricity are all ways to produce heat. Smoke flavor comes from the choice of wood and the manner and length of time in which it is heated in relation to the cut and preparation of the meat ( or vegetable) for which the desired taste is sought. So to answer your question fairly I would say yes unless you learn to compliment one with the other.
BayshoreFineRider 1 year ago
yhaaaa meat fuck vagitarns
himanhiguy 1 year ago
175? Imho you've got to take brisket to at least 180-190... preferably 195-205. I also think mesquite is better than hickory for brisket, though both are good. Why put them in a pan? You're not going to get as much smoke - particularly on the bottom... If you do it to save the juices for a sauce, just foil the brisket once it gets to 160. This will also shorten the cooking time significantly. Nonetheless, thanks for the vid - always love watching some smokin vids!! ;-)
jpsartrean 1 year ago
Bayshore- I love it!! I just finished prepping a brisket and was killing some time on the net when I found your videos. 1st- I love the smoker. Q guys are the most ingenious I have ever seen. 2nd- the morons who make the snide remarks about gas are probably grilling with Matchlite charcoal so there ya go. 3rd- I've always heard you get the flavor from the smoke so the heat source has no effect. Keep on putting videos up and I challenge the critics to put up or shut up!!
mrdukefan4life 1 year ago
@mrdukefan4life Thanks and I hope your brisket turns out tender and tasty!
BayshoreFineRider 1 year ago
I liked all of your video's. Could you please tell me how blen a tasty mix of dry spices for a good rub? I'll thank you very much.
gosargedotcom 1 year ago
@gosargedotcom I use different variations of chili powder based rubs such as crushed chillies (red pepper, cayenne pepper, chipotle pepper,etc) combined with other crushed, granulated or powdered ingredients such as salt, black pepper, onion, garlic, paprika, turmeric, corn starch, celery seed, cumin, oregano, parsley, coriander, etc. You can also buy many different rubs at the grocery store.
BayshoreFineRider 1 year ago
@BayshoreFineRider ; I too enjoyed all your videos. My Mom was from San Antonio and she passed ten years ago. As a kid, she had a jar of her ingredients, but nobody knew what they were. We'll have to use this formula and experiment! Thanks a lot!
cafritz 1 year ago
That clock is interesting. Is it from the 50's - 60's?
Beastaphile 1 year ago
Nice job! A little different from how it's done in South Texas but looks good.
gabelocs 1 year ago
nice! I'm getting a smoker friday..going to do my first one.
TheTruthoverlies 1 year ago
12 hours? man thats long
metalmilitia1890 1 year ago
Brisket in my neck of the woods went up in price... in 2008 was getting it at $1.99 a lbs. In 2009, $2.29 Brisket prices going up... 2.69 lbs. in May 2010
johnnybagofdonets 1 year ago
@johnnybagofdonets Kroger's around Houston just had them on sale for 99 cents a pound. Their usually on sale somewhere around the holidays.
BayshoreFineRider 1 year ago
YYYEEAAH texas style i love texas ppl ther sooo cool
TheAirforce141 1 year ago
what is the name of the dry rub or the recipe? thanx
fyuecd2 1 year ago
@fyuecd2 This particular dry rub is a seasoned salt made by Badia. There are tons of dry rubs and seasoned salts available on the internet and at your local market. If it tastes good out of the jar or bag, it's gonna taste good on the brisket as long as you cook the brisket right.
BayshoreFineRider 1 year ago
let them drain eat till tommorow ????
84jenriquez 1 year ago
@84jenriquez
It's brisket, not fajita's.
BayshoreFineRider 1 year ago
Bayshore, I bet you have some of the happiest and hungriest neighbors ever with all that smoking you must do?
bigtubadude 1 year ago
I love bbq. This vid. is a keeper, eventhough I don't use propane, I like how you have yur set up goin. Keep doin wha-chur doin. It looks good to me.
onyxone144 1 year ago
How long will an average,propane tank burn for?
bbbhhgg 1 year ago
nice video were can i see the hole view of your smoker
timbosruger 1 year ago
2:52 mickey mouse watch....CLASIC!!!!!!!!!!!!!!!
iminhawaii 2 years ago
Couple of questions: This is all new to me (Cooking those big Briskets) At around 3:06 sec. there looks like a dutch oven mounted over the wood box. First, the wood box has enough wood in it to smoke all day? second what is the dutch oven looking thing for, is that the water pan? lastly, I don't get it...that small burner generates enough heat to cook all that meat?
hardhitter0421 2 years ago
Watch Part 5 of the series and you will better understand the method. Chunks of wood get used up faster than logs so depending on how long you are going to smoke you may have to add chunks a couple of times. I prefer to use split hickory logs from hickory trees cut down in the early spring when the sap is up.
Yes that is a dutch oven I use as a water pan because of it's thickness. The burner heats the wood box and the wood produces the maximum smoke and flameless heat from the wood coals.
BayshoreFineRider 2 years ago
Incredible and thank you..I will watch #5. I envy your palette...I ride and work on a train with Chef's from NYC and they do 12-15 million a year in aged meat sales in their restaurant. I have seen the racks and racks of aging meats done in special coolers ...your stuff just looks like it will taste so much better...un-believable! Good food takes time and your stuff looks like time made it taste good. Thanks
hardhitter0421 2 years ago
Bayshore, I didnt mean you. I was talkin to Heavy D up there. Charcoal my ass!!
kikinkuntry 2 years ago
Sorry about that kikinkuntry. I kept tryin to reply to Heavy D but it kept posting under your comment so I just deleted Heavy D's comment. What I said about Austin BBQ stands. Great BBQ, Great People and always Great Times. As a matter of fact, I think I'll grab some Rudy's "sause" off my shelf and have some brisket and ribs now.
Sorry again for the confusion and the santa ana comment was GREAT!
BayshoreFineRider 2 years ago
boy there is nothing better than BBQ Made In Texas. real BBQ for everyone
ganthonyvr 2 years ago
I like your style, 'hoss! Good results, and genuine authentic southern, unlike those fake "Pit Boys BBQ".
Good home video, straight and to the point with no needless filler. Great stuff man!
tylersfs 2 years ago
looks a little sooty, was it?
dlmarti 2 years ago
the black crust on the outsides called the bark its normal for true BBQ
ELuna3693 2 years ago
how many hours does it take on the grill?????
almieda321 2 years ago
I honestly don't know, I don't grill briskets. Briskets have to be slow cooked at low heat for the best results. Not sayin' you can't cook one on the grill, but I think you would still have go low and slow with indirect heat. About an hour per pound depending on the temperature you maintain.
BayshoreFineRider 2 years ago
I did a whole 15 pound brisket in about 12 hours around 225 to 250.
BeeRich33 2 years ago
ya a whole packer has to be done slow and low. if you dont have a smoker, you can convert your gas grill into a smoker. the key is indirect heat, i take a big aluminum roasting pan and fill it to 1/2 inch from the top with water, remove the grill from the pit, place the pan on top of the lavarocks or flavor bars, then put the grill on top of the pan with the brisket on the grill. also get a smaller pan full of wood chips directly over the hottest burner usually the side burner. then smoke it
robbhud121 2 years ago
Great smoking video's. How many hours does a full propane tank generally last when smoking? I know it can vary depending how strong the flame is and such, but can you give me any estimates?
I'm looking to get an electric smoker, but know propane ones are pretty good too. Thanks!
14dollarz 2 years ago
I'm from Minnesota and do all my bbq with wood (mostly red oak) as the sole heat and smoke source I think using propane is sorta like having a couple aces up your sleeve or taking a gun to a knife fight ;) but Im not about to knock anyone for their way of bbqin!!!! I think in the end we all have the same goals!
..and as much as I personally enjoy being on "fire watch" for 10 hours I think after watchin your vid I wanna build a propane/wood smoker and give er' a shot! thanks for the great video!
xnatexdoggx 2 years ago
"If you build it, they will come". Seriously though, you will spend less time being a fire watch and you will use a whole lot less wood while getting the most smoke from the wood along with the heat from the wood.
My Dad has his pit tied into his natural gas line but thats not an option where I live so I use propane. They both work the same however.
I think you'll be pleasantly surprised should you decide to go this route. Git 'er done!
BayshoreFineRider 2 years ago
hey man...just wanted to let you know i got two briskits on the pit right now with 3 racks of babies. Thanks for the inspiration on the briskits! I'll let you know how they turn out, they are only about 6-7lbs each.
xnatexdoggx 2 years ago
I agree propane is a much better heat source. I've tried many types of smokers including an electric "bullet" type and a homemade one created by digging a hole in the ground, surrounding it with concrete blocks and covering with sheet metal. My current smoker is a Chargriller Smoker Pro and I really liked it. Recently I modified it, mounted the burner from my turkey deep fryer in the firebox. Place a cast iron pan filled with wood chunks over the burner and I have complete control.
tdjtx 2 years ago
It's really very easy to convert just about any pit just like you did yours. The wood lasts longer, smokes more and as you said, you have complete control. Glad to hear it worked out for ya!
BayshoreFineRider 2 years ago
From some of the comments here you would think BayshoreFineRider murdered Santa Claus and the Easter Bunny because his smoker runs on propane.
I've never seen a smoker like this before, but the idea is to smoke the meat, right? The smoke comes from the wood; who cares that the heat source is gas?
One of the many great things about BBQ is the variety of types of equipment and methods of cooking. We're all going for the same result, though, tender, flavorful meat.
jeffpickens 2 years ago
Excellent post jeffpickens. I've been tryin' to get that exact message across (it's just a heat source) to those who don't understand. I just posted another video (Part 5) that explains the smoker and how it works in more detail. I also show my Chargriller I use for the small stuff.
I know some still won't get it but that's fine by me. We've been doin' it this way for decades and everyone keeps comin' back for more!
BayshoreFineRider 2 years ago
Jimmy does have a point, I have never heard of TRUE BBQ smoked over propane. Especially in Texas. But people do things differently everywhere. Hey it looks good and i'm sure it tastes even better. Good job
tyoungb18 2 years ago
Thanks for the comment. Sometimes it's hard for people to get past the way they have always done it and there is nothing wrong with that. To each his own.
But in defense of propane in this method with this fantastic smoker, it simply quickly heats the wood box which gets the wood to smoking and then is lowered drastically just to maintain the smoke without the burn. The heat from the smoldering wood far outweighs the heat from the propane.
Thanks again for comment!
BayshoreFineRider 2 years ago
Although I also prefer charcoal, you are definatly a BBQ expert
throbber11b 2 years ago
I use charcoal (Kingsford) topped off with Hickory chips on my CharGrill BBQ pit for the fast stuff when I'm BBQ'n with added sauce or Grill'n at high heat, which results in an all out war between the toungue and the lips, "smackin' and lickin' fingers" down to the first knuckle!
Brisket however, I slow smoke with Hickory for the incredible savory Texas flavor and tenderness that always leaves 'em wantin' more!
Thanks for the compliment!
BayshoreFineRider 2 years ago
Texans are funny. That's a real TEXAS brisket.
tohavegills 2 years ago
texas bbq=charcoal grill, charcoal is better flavor
HeavyD77712 2 years ago 2
You aint spent much time round austin have ya bud. We been smokin with wood since Santa ana went home, and the BBQ dont get much better than round here!
kikinkuntry 2 years ago
Mmmmm MMMM looks good! I gotta get a smoker!
AdamCanFly 2 years ago
No propane grill "no matter how big it is" can cook a real TEXAS brisket. 16 hours at 320f or 18 hours at 280 with good ol texas pecan. The water pan dont do much after 2 or 3 hours. A good marbled cut will always juice up no mater what. And never flip a brisket if you cant control the heat for a said amount of time then cook a yankee brisket.
jimmy8345 2 years ago
There you have it people. Disregard the video and follow this guy's advice. Better yet, don't waste your money on the brisket...go buy a bag of wood chunks or charcoal and feed that directly to your family and guests.
Honestly people, there are many different ways to cook a brisket and some are more flavorful and tender than others. Don't let the naysayers of this video or any other discourage your efforts to put a great tasting Texas Style brisket on the table.
BayshoreFineRider 2 years ago
Your right ..there is many ways to cook a cut... BUT! A real texas brisket is not cooked over any gas.
jimmy8345 2 years ago 2
good video, dont let the keyboard warriors grind you down. they are cowards in real life, but being anonymous on the internet makes the most cowardly man a tough guy.
bradyischamp 2 years ago
I actually get a chuckle out of the naysayers and their comments and I recognize sarcasm as well. Life is full of critics. I'll let the taste and tenderness of this method of Texas Style Smoked Brisket speak for it's self as it has done for generations.
BayshoreFineRider 2 years ago
in gonna use a charcoal smoker in the morning, I was thinking of doin the brisket in two parts, half, peppers and onions and a spicy rub vrs clauds and some ale marinade.... am i copping out using a store marinade? Im open to learn since i only have four in attendance for this meal.
incredredd 2 years ago
There are many ways to cook a brisket and the best way to learn is to try different methods and recipes. Wether you make your own marinades and rubs or buy them from the store doesn't matter. I don't cook for points, trophies or ego's. I cook for taste and tenderness.
Hope yours turns out great! If all else fails, I found out early in my youth that lot's of good beer makes bad brisket taste better and now that I'm older I've found that great brisket makes good beer taste better!
BayshoreFineRider 2 years ago
not to mention... if people didnt want to learn how to cook one, or atleast, get some tips... why are they here? Check your egos fellas, we all want to drink some beer and eat some meat dont we?
incredredd 2 years ago
great video, smokin one tomorrow, dont know what formula i will follow , but isnt that the folley of man?! Im a texan by the way.... we cook shit ...
incredredd 2 years ago
I must challenge the title of this video because I don't think bbq'n with propane equals true "Texas Style", it would be more accurate to call it "Cooked in Texas, Propane Style" or some such or such n such
MrToobin 2 years ago
I must challenge your ability to read and make sense. The title is how to SMOKE a brisket...not how to BBQ a brisket. Big difference, but I 'll let you figure it out.
Feel free to call it what you want however... it won't make it taste any different.
BayshoreFineRider 2 years ago
Propane and foil pans? Haha... fail!
agBRPag 2 years ago
Brilliant comment! You think that up all by yourself? Post a video and show everyone your world renowned smokin' skills. Or do you just blow smoke from behind your keyboard? Post a video junior. Until then your comments are really meaningless and ignorant.
BayshoreFineRider 2 years ago
Propane?!? C'mon, man!
winterhawkwa 2 years ago
Is it really that hard to understand the concept?
BayshoreFineRider 2 years ago
Why do you refrigerate it after cooking? Once it comes off the grill, can you shred the meat with a fork? Does the connective tissue break down that much to where it looks like pulled pork?
superskunk311 2 years ago
When it is removed from the smoker it is almost impossible to slice because it is so tender you could shread it with a fork. Just turning the brisket over or taking it out of the pan can be tricky. I use rubber gloves instead of forks so I don't rip the meat.
The refrigeration process seals in the smoke flavor and makes it much easier to slice. I don't consider it finished until it has rested and then "cured" for several hours in the refrigerator.
BayshoreFineRider 2 years ago
I have a few questions.
Did your fire pan have a opening at the bottom? when you pulled the fire pan over the fire I couldn't see any flame coming through. Also, how often did you fill up the water pan?
tubuvluv 2 years ago
The fire box does not have any holes in it. You don't want the wood to catch fire. You just want it to smoke. The fire box itself has supports on two sides so it does not sit directly on the burner. The vents control the amount of air that enters the smoker which prevents the wood from catching fire.
I usually only fill the water pan once. There is no need to add more water to the water pan if the pans the meat is in have accumulated enough water towards the last couple of hours.
BayshoreFineRider 2 years ago
BayShore...can I ask you why you didnt cut any of the fat off? Ive heard some do and some dont.
GreenManalichi 2 years ago
Never mind...I saw your reasoning in Part 2
GreenManalichi 2 years ago
Q: Do you serve the meat cold the next day?
Great video..!!
frekijsimpson 2 years ago
I reheat the meat in the microwave. It doesn't matter if it's the next day or the next month. If you cook in bulk, Like I do, get yourself a Foodsaver vacuum sealer (as seen in part 3 of these video's) and the meat will retain the "fresh off the smoker" taste next week or months down the road. It will also be just as tender.
Happy Smokin'!
BayshoreFineRider 2 years ago
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You should always rub your brisket at least 5 hours before you put it on heat,wrap in foil and refrigerate.Unwrap from foil and place on heat.Also you should never use propane. Always get your heat to about 150-200 degrees put your brisket on and do not touch it, but maintain your heat. after 8-10 hours. Re wrap in foil and put back on heat for another 2 hours allowing the juices to purculate through the brisket. Finaly unwrap and slice. Enjoy.
russellstaft 3 years ago
You should prepare and smoke your brisket exactly like I show you if you want the best taste and most tenderness. Propane or gas has nothing to do with how the brisket tastes. It's just a heat source. The hickory will give you all the smoke flavor you need and the water pan will act as a self baster keeping the brisket moist and juicy inside.
BayshoreFineRider 3 years ago
Hey Rus, Never put meat on a smoker right out the fridge! Let it come to room temp. Excellent method Bayshore .
a13084u2 2 years ago
Well I hear you get a better some ring when it's cold.
tmbg15 2 years ago
Wow! That's some good lookin' brisket. Thanks for the walk-through. I'll try one today.
cerealflakes 3 years ago
where can i buy one of those tanks it big
midnitesmoker 3 years ago
You might try looking in a scrap metal yard for all the pieces. This one was a commercial sand blasting pot until we found it and fabricated it into a smoker. See my video "How to Smoke Pork Ribs Texas Style" to see how it all works.
BayshoreFineRider 3 years ago
OMG that looks awesome. Being in Georgia, I've never had smoked brisket...I'm ready for one now. Thanks.
yerrj 3 years ago
I thought this was really helpful , will try it soon
durr1957 3 years ago
Be sure to check out my other "Smokin'" videos. The pork rib video shows more about the smoker used to produce the awesome taste and tenderness of the meat and remember that bbq'in' and smokin' are two different processes. BBQ is ready to eat when it's taken off the grill. Smoked meat must go through a "setting" period to be enjoyed at it's fullest. Let me know how it turns out for you!
BayshoreFineRider 3 years ago
This is about the best Texas Brisket video on "how to" ever..... This is how you make Texas brisket....WHY because here everybody know this is how you do it....that's how we've been doing it.....
m120121240 3 years ago
I only have to add very little additional wood. The reason why is that the fire never touches the wood. The iron wood box is heated by the burner and thereby causes the wood to smoke. As long as I limit the amount of oxygen (through vents)the wood simply smokes until it is reduced to coals hours later. This smoker was hand made 20 years ago. Lowe's had a similar design (very thin wall however)a couple of years ago. Keep at it! If you like it, thats all that matters!
BayshoreFineRider 3 years ago
Did you have to add additional wood? I wouldn't think that little amount of wood would last for 12 hours. And where do you buy that kind of gas smoker? I'm from florida but I love that real smoked BBQ taste! I've only been doing BBQ for about 2-3 years but my folks say that i'm getting really good at it!
biggibby54 3 years ago
montreal smoke meat is the best man texas might be good but montreal mmmmmmmmmmm but how much does 15 pound cost is it expensive and do you sell some or you realy eat all tose piece of meat
KINGOFKINGZect 3 years ago
I wait until their on sale for anywhere between 69 to 99 cents per pound. After their smoked and sliced and the fat is trimmed, there will be about 7-8 pounds left per brisket on average. Yes, we do eat all the meat. Watch my other videos and you'll see how I package the meat for freezing and reheating at a later time. It tastes just as good a month after freezing as it did the day it came off the smoker. Nothing I smoke last very long either way.
BayshoreFineRider 3 years ago
using gas? In the foil pan? Putting on a cold smoker? 12 hrs for a 15 lb. brisket? No injection? DO THIS MUCH?
jacobwheaton 3 years ago
Been doing it for over 20 years with the same hand made smoker that my Dad and I built for less than $100 back in 1987. It was modeled after the smoker he first built in the mid 1970's.
The answer to all your other questions is YES. Go back and review the video if you don't understand how it all works. Its quite simple really.
BayshoreFineRider 3 years ago
Nice video. Looks good. Gonna put one on tomorrow on a smoker my Grandad made around 1980. People get all freaked out over sinks, foil pans, cold smokers, gas,and INJECTION! Never heard of injecting a brisket. HAH! Seems to me it might have an opportunity to make it dry if injected. It pierces little holes all in the meat for the juices to come out too early. Some peopIe don't know there is more than one way to do a thing. I can smell the brisket over here in Longview. Fight the good fight.
RovieB 2 years ago
Thanks for the comment RovieB! You are absolutely correct that there is more than one way to do things. I don't need to defend my methods, the end results have spoken for themselves for decades and continue to do so. Let us know how your brisket turns out! Post a video! Thanks again and keep on smokin'!
BayshoreFineRider 2 years ago
Well I cut the brisket today. Cooked it (7#) for around 9 hours. It was tender even refrigerator cold. Cubed up the other and freezing it tonight, will process like you said tomorrow. Cooked on wood only smoker with natural charcoal, pecan, oak, and a bit mesguite. I got it maybe a bit too smokey, but I love your foil pan trick. Blasphemy to some is heaven to another! Thanks.
RovieB 2 years ago
Mesquite has a strong taste. Try hickory. Also, when you add sauce to your chopped it will offset some of the smoke flavor, just try not to add too much sauce that it overpowers the meat. I use just enough to hold the chopped together.
Keep at it! Experiment. Once you have the basics down you'll be well on your way to enjoying some incredibly tasting meats. Your probably gonna aquire a few more friends as well!
BayshoreFineRider 2 years ago
Chopped it up a few days ago. The frozen cubes worked excellent. It is go-ood stuff, clark. (cousin eddie) I was concerned that I put too much fatty pieces in, but when heated on a paper plate it barely soaks iin. That tells me just how much fat I buy with my chopped meat at my local bbq per #, as theirs will soak the plate. Thanks a lot. Forgot to say i also put 2 racks baby backs on there same time in foil pans- great! I have a small propane smoker that does the best chicken. easy to adj. temp
RovieB 2 years ago
Yep, most restaurants and meat markets throw the fat in to get more yield out of the brisket. I prefer it lean because it tastes so much better.
The open pans let the smoke saturate the meat and allows the meat to cook in it's own jucies as well as the water that accumulates from the water pan.
Put it all together and you get the two most important things your after.....TASTE & TENDERNESS!
Glad it worked out for ya! Cousin Eddie will be stoppin' by soon!
BayshoreFineRider 2 years ago
yep hickory is good. I prefer pecan and use 90% pecan wood in my grill. Just pulled a 17lb brisket off the brisket at 6am this morning!!!
r0v2967 3 years ago
Great Vid, Thanks
drmrboi927 3 years ago
if its texas style why you using hickory and not mesquite?
Chilax 3 years ago
Two reasons. #1-because of the abundance of hickory trees in East Texas,I cut my own wood at the right time. #2-I prefer hickory over mesquite.
It's all a matter of personal preference.
BayshoreFineRider 3 years ago
good point about the wood, it's all about preference and what's readily available. Central texas you see more oak, in south and west texas is where mesquite is more often used. for me personally, i like the peppery taste that mesquite offers.
jerryr00 3 years ago
MMMmmm mmmmm...good.
baytownbelle1985 3 years ago