How To Smoke A Brisket-Texas Style (Part 2)

This video shows how I prepare a smoked brisket to be served as either sliced or chopped beef.

Category:

Howto & Style

Tags:

• Brisket
• Smoke
• Cook
• Meat
• BBQ
• Grill
• Pit
• Propane
• Hickory
• Food
• Baytown
• Bayshore

[kevjay777]

If you reheat in an oven with the brine in a sealed pot it will not dry out, and you won't have to use the microwave. Microwaves DO change the molecular structure of the cells. I was an avionicsman in the USCG and repaired radars at the component ;eve; as part of my job. A microwave is half of a radar (has a transmitter but no receiver or monitor circuit) and I assure you, the energy released from that magnetron destroys the walls of the cells unlike what the industry will tell you.

[BayshoreFineRider]

@kevjay777 I hope everyone understands the microwave is used to reheat single servings, not the entire brisket at once. At 8:06 and you can see the juice on the plate from the slices after just 30 seconds in the microwave. It is beyond fork tender and the taste is incredible. I've always smoked briskets and other meats in bulk, sometimes served over 3000 people a day at fishing tournaments and other events. I'm simply trying to show folks how to take the work out of it and enjoy it at home.

[Blkandrust]

Seems silly to me to spend all that time smoking to only reheat in the microwave.

[BayshoreFineRider]

@Blkandrust Sorry it sounds silly to you but it is what it is and those that have tried it are amazed at the taste and tenderness. The process is Smoke, Rest, Wrap, Refrigerate, Slice, Microwave and Serve. The microwave is the quickest way to reheat without drying out. If you want to BBQ a brisket and serve it as soon as it comes off the pit, by all means do so. Thats what competiton cookers do to please judges. I prefer to please my family and guest using this tried and trued method.

[gimmiett]

looks really dry

[MAXYAHR1]

Fat is where the flavor is!

[aronosky69]

Ahhh, ya killed it with the sauce!! Still, a great recipe and method. Thanx

[ultra78721]

1:15 lol.......I like that attitude

[BayshoreFineRider]

@JenniferHughesCOB Same great taste and tenderness today as it was way back in the 80's and still smoked on the same smoker! Glad my Dad handed his methods down to me, and I can pass them along for you young-un's to enjoy! Thanks for the testimonial. Lord knows you've devoured enuff over the years to be an expert on the subject! You know for a fact how fast brisket goes around here. It's like dessert, only better!

[JenniferHughesCOB]

@gimmiett i guarantee it's not. as the girl that hides her share of her chopped brisket in her own fridge at home in the very very back behind everything else so no one knows it's there, i can tell you that it's not dry and it's the BEST brisket i have ever eaten, and i live in Texas so i've eatin A LOT!!! IMO he does a fantastic job. I can eat this for days!!!!

[nvme02us]

@Blkandrust I totally fell the same way, I spend all day smoking brisket I want to eat it then not one or two days later.... But i do like the cubing and freezing method for chop beef!