EASY smoked brisket recipe to nail it your first time (2023)
Go to and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code SMOKETRAILSBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
______RECOMMENDED BRISKET RUB_________
Try Smoke Trails BBQ Brisket Rub on your next brisket. You can get it here:
_______________
Advanced brisket videos:
Hot & Fast & Hold Brisket:
190 & Hold method:
Chapters
00:10 Trimming
04:35 Tallow
05:20 Rubbing
08:15 Smoking (time & temp)
12:45 Endure Hardship (optional)
13:15 Wrapping
14:00 Finishing (when to pull)
15:15 Resting
16:00 Slicing
_______________
BUILD A SOUS VIDE HOLDING CHEST
Quick explainer of how to build one:
Full step by step tutorial videos on Patreon for Hero Squad members:
_______________
JOIN MY PATREON:
______________
GET INVOLVED IN THE SMOKE TRAILS COMMUNITY
Smoke Trails BBQ Nerds Facebook Group:
Instagram:
_______________
RECCOMENDED PRODUCTS
ChefsTemp Thermometer:
Get SMOKE TRAILS BBQ BRISKET RUB here:
Texas Monthly BBQ Freak Hat:
Grill Gun: Get the GRILL GUN here (and use discount code STBBQ on checkout for 10% OFF):
Use code Smoke Force for 10% off rubs, sauces and more at
Dalstrong Knives:
- Valhalla Fillet (viking) Knife:
- 14 Slicing Knife:
Gloves in a Bottle:
Oklahoma Joes Fire Basket:
Cutting board (get a big one with juice channels, trust me):
Cotton Gloves:
Black Nitrile Gloves:
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves):
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping):
Typhur Instaprobe:
MEATER + & MEATER block:
ChefsTemp Thermometer:
Butcher paper (also for wrapping):
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.):
Wood chips (for electric smokers):
Pellets (for pellet grills):
This video is sponsored by Zbiotics
This video contains affiliate links and sponsored content. I earn a small commission to help support my channel when you purchase through these links.
TEXAS STYLE Smoked Brisket in an Electric Smoker (Masterbuilt Smoker Recipe)
Texas Style Smoked Brisket on Electric Smoker
Today I've made a Texas style brisket in a electric smoker since Im from Texas you should've expected me to make brisket at some point int time on this channel so today I delivered, hope you enjoy this brisket and try to make some yourself or for the next family reunion.
Ingredients
----------------
16 Lbs Brisket
Bottle of Apple Juice
Seasonings
- 3 1/2 Tbsp (52ml) of Black coarse pepper
- 2 1/2 Tbsp (37ml) of Salt
- 1 Tbsp (15ml) of Creole Seasonings
- 1 Tbsp (15ml) of Onion Powder/ Garlic Salt
Total smoking time = 11hrs 20min
Smoke point one
Smoke for a total of 4hrs 30mins and spray constantly at a temp of 245
fahrenheit.
Smoke point two
Smoke for 3 hrs and 6 mins at 250 (until desired color and smoke).
Smoke point 3
- Wrap in butcher paper and cook at 260 until a internal temp of 200 fahrenheit.
Products I Use -
*Buttery Seasoning:
Kitchen Aid:
Kitchen Scale:
NINJA Blender -
SpringForm Pan (Cheesecake Pan) -
Portable Smoker :
Garlic press :
__________________________________________
Gear I use for Film and etc
Sony A6400:
Gorilla Pod:
Portable Led light:
*DISCLAIMER: Links in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for support ThatSavageKitchen so I can continue to provide you with free content each week!
__________________________________________________________________________
✅ BUSINESS INQUIRIES: Thesavagekitchen05@gmail.com
Follow My socials
???? INSTAGRAM Business - @Officialsavagekitchen
???? INSTAGRAM Personal - @Thatkkidcole
???? TWITTER - @Cole_rob101
????????TIKTOK - @thatsavagekitchen
???? Twitch - ThatSavageKidGaming
???????? SECOND CHANNEL:
???????? SUBSCRIBE:
DON’T CLICK THIS -
#Brisket#electricsmoker#Texasbrisket
How to Smoke a Brisket RIGHT - An Easy Step-By-Step Guide
Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter:
If you're wondering the best smoked brisket recipe that is easy- hang around camp awhile. #brisket #cowboycooking
Used in this video:
Roughneck Smoker
Fogo charcoal
Gloves
Fire starter
Cherry wood
Rode wireless mic:
For more suggested products seen in our videos click here:
======================
Printable Recipe:
======================
Check out our BEST SELLING cookbooks, A Taste of Cowboy and Faith, Family and the Feast. Get your copy here:
Also available at bookstores nationwide, and Amazon
---------------------------------
Connect with us!
---------------------------------
Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Note: Some of the above links are affiliate links, meaning at no additional cost to you, we may receive a commission for your click through and purchase.
How To Make Texas Smoked Brisket Properly
You haven't had real brisket until you've had Texas Smoked brisket.. and you haven't truly lived until you've made a homemade smoked brisket. This isn't just a recipe for brisket, it's a recipe for success. Nothing but a beautiful smoke ring, and melt in your mouth tender brisket.
Recipe:
FOLLOW ME:
Instagram:
Twitter:
Facebook:
---------------------------------------------------------------
BBQ brisket and chicken made with liquid smoke
Thank you Helix Sleep for sponsoring! Click here to get 25% off your Helix mattress (plus two free pillows!) during their Memorial Day Sale, now until June 5th. If you miss this limited-time offer, you can still get 20% off using my link! Offers subject to change. #helixsleep
To make a smokey barbecue-style beef brisket in the oven, just rub it down with straight liquid smoke, season (use a curing salt with sodium nitrite if you want a pink smoke ring), bake uncovered at 225ºF / 107ºC convection (go a little hotter if you don't have a fan) for a few hours until brown all over. Try to keep a little water in the
Take the brisket out, splash on some more liquid smoke (if you like it really smokey), cover it tightly with foil, put it back on the rack and bake at the same oven temperature until the core of the meat reads 195ºF / 91ºC — this will probably take at least 12 hours, like a real smoked barbecue brisket. Let it rest in the foil for a half hour before slicing.
To make smokey barbecue-style chicken, go with bone-in, skin-on dark meat pieces. Season them with as much salt as you'd normally use, pour on enough straight liquid smoke to generously coat everything, and let the chicken sit for an hour or two to brine/marinate.
After the chicken has brined, season it with any additional herbs and spices you want, and bake the same way as the brisket, except you won't need to wrap the chicken in foil and it'll probably take half the time. It's done when it's soft enough to pull (shred).
To make a simple BBQ sauce, combine stuff like ketchup, molasses, mustard, hot sauce, vinegar and Worcestershire until you like how it tastes. BBQ is also good with pickles, and maybe on a bun.
Brisket 101: forget the time and focus on temperature #bbq #recipe #brisket #texas