How To make Barbecued Brisket
6 lb Beef brisket
1 ts Salt
1/2 ts Pepper
1 ts Minced garlic
4 Medium onions, thinly sliced
2 c Water, divided
16 oz Tomato sauce
1/2 c Chopped onion
1/4 c Worcestershire sauce
1/4 c Butter, melted
2 tb Lemon juice
2 tb White vinegar
2 ts Chili powder
1 ts Minced garlic
1/8 ts Hot sauce
3 tb Cornstarch
Trim excess fat from brisket and place fat side up in a roasting pan. Sprinkle with salt, pepper, and garlic. Place onion slices over meat. Bake, uncovered, at 350 for 1 1/2 hours. Combine 1 1/2 cups water, tomato sauce, and next 8 ingredients; pour over brisket. Cover with aluminum foil and bake 2 hours or until tender, spooning sauce over brisket occasionally. Transfer brisket to serving platter andpan juices to a saucepan. Combine cornstarch and remaining 1/2 cup water. Gradually add to pan juices, stirring constantly. Bring to a boil; boil 1 minute, stirring constantly. Serve with brisket. From "The Progressive Farmer" January 1992. Submitted by Rose Kuehule, Brenham, TX.
How To make Barbecued Brisket's Videos
How to make Brisket with Truth BBQ
Brisket with Truth Barbeque
I've been lucky enough to build amazing relationships with some of the top pitmasters in the world. In this Meat the Masters series I have convinced them to share some of their best kept secrets with you guys.
In this episode, my buddy Leonard Botello IV, owner of Truth Barbeque shows you all his secrets to making an amazing brisket. If you are not familiar with Truth Barbecue, they are currently ranked #3 on the coveted Texas Monthly Top 50 BBQ Joints list. This is a huge accomplishment in of itself. However, when you add in the fact that Truth operates two locations (Houston & Brenham), this is an even more amazing accomplishment as it shows they have been able to maintain that craft BBQ quality while operating multiple restaurants.
Leonard doesn't hold back any secrets in this brisket video video as he shows you exactly how they make brisket at Truth on their 1,000 gallon Mill Scale offset smoker. Next time you are in Houston or Brenham be sure to stop in at one of the most amazing BBQ restaurants in the world. Pro Tip: Don't sleep on the desserts made my Leonard's Mom!
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #Brisket #TruthBBQBrisket
Texas Style Brisket | Smoked Brisket Recipe with Red Butcher Paper on Ole Hickory Pits Smoker
Texas Style BBQ Brisket | Smoked Brisket Recipe with Red Butcher Paper
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Today I’m cooking a whole packer brisket on some smoke! For this Texas Style Brisket cook I’m starting with a full packer brisket. That means it has the flat and point still connected.
You’ll want to trim any thick fat down to ¼” and also remove the thick deckle fat that connects the brisket flat and point. This fat won’t render during cooking and it helps the brisket lay flat which helps with uniform cooking.
This is a Texas Style Brisket, which means a simple mix of Kosher Salt and Corse Black Pepper is all you need. I mix ¼ cup of salt and ¼ cup of pepper together in a shaker and coat the entire outside of the Texas Style Brisket with a good dose. Let the Texas Style Brisket rest on the counter while the pit comes up to temperature.
For Texas Style Brisket you can expect a long cook time, so be prepared to maintain an even temperature for several hours. I’m using my Ole Hickory MM running at 250⁰ for this Texas Style Brisket cook but any cooker can be set up to cook indirect.
Just make sure you use a good probe thermometer (I use the Thermoworks ThermaQ dual probe thermometer - you can check it out here: ) to monitor grate temperature throughout the cook.
Once the smoker is stabilized, place the Texas Style Brisket fat up on the cooking grate and close the lid. Traditionally Texas style brisket is cooked with post oak but I don’t have any, so I’m going with the next best option and that’s Pecan.
After 5 hours, the outside of the Texas Style Brisket will start to turn dark. This is exactly what you want to happen, and it’s time to wrap at this stage.
Tear off 2 big strips of butcher paper and lay them cross ways on the table. Place the Texas Style Brisket in the middle and wrap with the first layer of paper flipping the brisket. Flip the brisket upright and it’s ready to go back on the pit. It should be laying fat side up the entire time on the pit.
Monitoring the internal temperature of the Texas Style Brisket is important now, so stick a probe into the thickest area of the flat right through the paper. Be sure not to go too deep; it should rest right in the middle of the flat. Set the alarm for 200⁰ and get ready to wait another 3-4 hours.
Once the alarm sounds at 200⁰ the Texas Style Brisket is ready to come off the pit. For brisket you should feel almost no resistance when you stick it with a probe.
Place the Texas Style Brisket in a dry cooler and close the lid. It needs to rest for at least 2 hours before slicing but as much as 6 hours won’t hurt.
For serving Texas Style Brisket separate the point and flat. Cut the flat into ¼” slices and split the point right down the middle against the grain. Cut it into slices and cube the outer edges for burnt ends. Texas Style brisket is one of my favorites and you can’t beat the simple flavors it has when done right!
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Smoked Brisket Recipe | Over The Fire Cooking by Derek Wolf
Smoked Brisket is simple but classic! ????????????
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Smoked Bourbon Marinated Brisket
Marinating brisket is not traditional, but the result was absolutely amazing. This process works particularly well if you use a pellet smoker, as developing bark can be more difficult. The sugars and flavors on the surface start to caramelize for an incredible final product.
Marinade:
1/2 cup Smoked Bourbon
1/2 cup maple syrup
1/2 cup soy sauce
1/2 cup Dijon mustard
2T Worcestershire
4 cloves chopped garlic
2 chopped chipotle peppers in adobo
#brisket #marinade #juicybrisket #juicy #bbq
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Summertime BBQ Brisket | Gordon Ramsay
Gordon takes on an American classic with some sides. Delicious.
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Beginner Smoked Brisket on a Gas Grill
A step-by-step guide on how to cook a beginner smoked brisket on a gas grill. This video is mostly for the backyard bbq guy or gal that is new or just starting out with making smoked brisket or for those of you who don't own a smoker and would like to try it out on a gas grill.
I was very impressed with the results.
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1/3 cup of salt
1/4 cup of pepper
1/4 teaspoon of tender quick or MSG
#brisket #beginner #smokedbrisket #gasgrill
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