How to Smoke Brisket From Start to Finish (cc)

[bugley1021]

The brisket is making me wanna cross my eyes tooo... Lol

[DrippinAcrylic]

How did I get here from videos about smoking Cigs?

[bhec7715]

@dynodon427 - not really you just gotta keep the temp around 235 and watch your meat thermometer. Smoking is about the most brain dead form of cooking there is. Let's be honest, that's why guys like it.

[alexhortdog95]

Looks like it was overdone....

[AdamCanFly]

@alexhortdog95 Yeah, it was. The middle was good though. I should have stuck with an hour and a half per pound. I also put an additional thermometer on my smoker. Hopefully that will help.

[alexhortdog95]

Nooooooo don't cut it yet!!! Rest it!!!

[AdamCanFly]

@alexhortdog95 I know I know! We were hungry and tired of waiting.

[dynodon427]

Brisket is a tough cook even for an experanced bbq'r. Good job.

[acunchevy54]

i've done a few briskets... so far so good but i have a doubt abot what would happen if i remove all the fat before cooking. so that the rub works better.... please let me know if u have more experience it would be so helpfull... thanx....

[grantmasterflash]

That's a very small brisket. I don't think I've had a point or flat by itself that was smaller than your whole piece. Also the Calogen myth has been debunked. The plateau is actually from moisture loss in the brisket. You can test this by putting a sponge full of water in your smoker for 10 hours and it will do the same thing. Only when half your water has dispersed will the temp rise. Something to keep in mind if you want moist brisket.

[execbarber]

its hard to cook it even to the fat end. your goal is to get a slice to bend over your finger , small end to big . tough , took me 2 years to figure it out..

[ynb106]

its too hot to get cut

[nuneontiveros]

Looks good but u gotta let it rest and if pulls apart that easy its over cooked just saying from past experience in cook offs judges will over look it if it comes apart too easy!

[BigCDaRolla]

No resting?

[AdamCanFly]

@BigCDaRolla I usually rest it, but we were really hungry. 

[tttrevin]

You should let the meat rest for a while. At least thirty minutes.

[michdad1]

Nice job!! But if I'm going to wait 14 hours the piece of meat better be larger than a porter house steak. It would need to be larger than 10 lbs. for it to peak my interest to smoke that long. I'm getting prepared to smoke a 16.7 lb Prime Rib this weekend. Now that's worthy of my time. LOL!! Take Care and Happy Smokin.

[AdamCanFly]

I put a new thermometer at meat level and it reads about 25 degrees cooler than the other thermometer. It's crazy how big a difference a few inches can make.

[dinkidavis]

@AdamCanFly Hello :) Thank you very much for the video. I am getting ready to go outside and get my VERY FIRST brisket started smoking this morning... wish me luck! Awesome to see how passionate you were about your brisket. That's how BBQ'ing should be, yeah? Looks like you were rewarded WELL for your efforts,... and most of all, PATIENCE. It was beautiful. Well, here goes nothing, lol

[AdamCanFly]

@dinkidavis Good luck! I hope it turns out great! I'm getting ready to cut into the one I smoked last night. Make sure you wrap it up and let it rest after it's done cooking. It lets the meat relax and the juice spreads out. I wrap mine in foil, then a towel, and put it in a cooler until I'm ready to cut it.

[skoggit]

@AdamCanFly, Looks to me like you have got it together my friend. I'm from Texas and smoke briskets all the time and that one came out perfect. I have done enough briskets where I can tell when I see one perfectly cooked amd yours fit the bill! The only thing I do is I let my briskets rest before I slice them! Nice video! Take Care!

[AdamCanFly]

@skoggit Thanks for the kind words skoggit! I usually do let it rest, but we couldn't wait any longer! I think I'm about due to cook another one soon!

[euphoriargh]

Well u should have taken that brisket out when it hit 160wrapped it in foil and let sit in an oven for an hour at 300 degrees.. Should have put a pan of water or a heavy beer to keep moisture in so it didn't dry out on the flat..you got some learning to do ... But your on your way

[AdamCanFly]

@euphoriargh Thanks for the tips euphoriagh. I'm always tweaking my method. Looking for new techniques, and trying new things. I've done the wrapping and the oven, but they leave the crust soggy. I like a nice crispy crust. It's hard to get a good balance between juicy, and crispy.

[aswk]

@AdamCanFly you don't have to put it in an oven... wrap it up tightly in foil and throw it back on the pit after it hits 160 degrees. after a couple of hours open the foil back up and let it bark back up (takes maybe 30-45 min). While it's barking back up take a spoon and spoon the juices over it ever 10-15 min.

[mrpicky510]

It's hard to let that thing cool down enough to slice it huh? But your flat will slice up really nice if you can hold off for a half hour or so.

[taxman806]

Looks pretty good! I usually use vegetable oil instead of mustard, it works really well. Also, you may want to put a water pan in the smoker to help retain the moisture inside the pit itself. And, when its done, wrap it in saran wrap and place it in a cooler for about an hour. This allows the juices to distribute throughout the brisket. I'm sure you've done this plenty of times, I am only offering a bit of friendly advice. Keep on smokin' that Good Ol' Texas BBQ!!!

[AdamCanFly]

@taxman806 Thanks for the tip. I might give vegetable oil a try. I usually wrap it up after cooking, but we were too hungry to wait!

[AdamCanFly]

I usually do bigwoo07 but we were tired of waiting.

[bigwoo07]

next time wrap it and let it cool a bit before cutting it look damn good

[AdamCanFly]

777shaye777, I'm thinking its the thermometer placement on my smoker. I got some new ones to put down at meat level.

[777shaye777]

Why did it take 12 hours at 275 degrees? It only takes me 9 hours at 250 degrees. The brisket looked fantastic man. Made me hungry for it, bet it was good...and tender to.

[schnsaint1]

what elas could you use besides the mustard

[bowfishingwithjones1]

@schnsaint1  Some people use honey .

[schnsaint1]

@bowfishingwithjones1 thanks, i like mustard but my father for some reason hates it really badly. he doesnt know why, weird i know. but thanks for the reply, and your brisket look very good.

[bowfishingwithjones1]

@schnsaint1 use honey instead

[vesavage]

Good job!! Wish I was there! Any one could cook a brisket after watching that!