How To make Fireside Brisket
1 whole brisket
8 pounds
2 large cloves garlic :
minced
2 large onions -- coarsely chopped
pepper 3 tablespoons worcestershire sauce
2 packages onion soup mix
1 bottle chili sauce
1 can beer
8 carrots
3 slices corn rye bread
Rub brisket with garlic and place on bed of chopped onions in a roasting pan with a tight fitting cover. Over the brisket place the following in this order: pepper, worcestershire sauce, onion soup mix, chili sauce and beer. Lay carrots in the pan around brisket. Tear bread into small pieces and tuck under the brisket, so liquid is covering the bread. Cover and bake in preheated 350 degree oven for one hour. Reduce oven temperature to 275 degrees and braise another 2 to 2.5 hours or until tender. Remove from oven and let stand until cool. Remove meat and slice. Arrange meat slices and carrots on oven-proof platter; cover with foil. To make gravy: Take the bread, half the onions and 2 cups liquid from roasting pan. Place in blender or food processor and process until blended. Return mixture to pan and blend with remaining liquid. About 1/2 hour before serving, reheat meat and carrots with half the gravy. Pour remainder in gravy boat and pass separately. >From "Cooking in Clover," published by the Auxiliary of Jewish Hospital of St. Louis.
How To make Fireside Brisket's Videos
Brisket Trim
Co-owner of Terry Black's (and brisket expert) Mike Black shares his tips and tricks to trim briskets like a pro! He goes into why he does each cut, and how best to accomplish the shape you need for the best cook.
How To Trim a Brisket
Brisket is a big hunk of meat and can be intimidating, but the process of trimming it up for smoking isn't difficult and will result in a much better brisket.
My first several briskets, I was nervous about cutting too much off and wasting it. I found that you need to trim off more fat than you probably think you do in order to make sure your brisket isn't greasy when it's done cooking. A little bit of fat is good, but a 1/2 inch fat cap will surely leave you with greasy slices.
How to Trim a Brisket for Backyard BBQ
Thermapen
MY FAVORITE PELLETS
Oak Pellets:
Cherry Pellets:
Hickory Pellets:
Pecan Pellets:
MY GRILLS
Pit Boss Austin XL:
Weber Kettle:
MY FAVORITE RUBS:
Killer Hogs BBQ Rub:
Joe's Kansas City BBQ Rub:
MY FAVORITE SAUCES:
Joe's Kansas City BBQ Sauce:
BBQ MUST HAVES
Butcher Paper:
As an Amazon Associate I earn from qualifying purchases.
music by audionautix.com
How to Smoke a Brisket | Recipe | Kamado Charcoal Grill | BBQGuys.com
Grill Master Randy heard rumblings of a smoked brisket recipe that goes slightly hotter and faster than the typical low-and-slow cook, so he couldn’t help but give it a try. Now you can too, thanks to Randy’s detailed demonstration of how to smoke a brisket! The Primo Oval XL kamado was his grill of a choice — an excellent selection not only for its high level of performance, but also because its unique shape accommodates the hulking 17-pound (!) brisket Randy smokes to perfection. First things first, Randy shows you how to trim the brisket and how to handle the hard fat versus the soft fat found these heavenly cuts of meat. Then it’s loading the grill with applewood chunks and the BBQ smoking accessories you need to pull off this brisket recipe. With all the easy stuff out of the way, it’s time to endure the hardest part of the whole process: waiting. When it’s all said and done, though, you’ll have created the kind of glistening and dripping smoked brisket that’ll keep guests coming back for more!
0:00 - Intro
0:15 - Kamado Setup for Smoking
0:45 - How to Trim Brisket
1:20 - Stabilizing Temp
1:31 - Seasoning Brisket
1:35 - Brisket Smoking Temp
1:50 - Adding Smoking Wood
1:59 - Indirect Heat Setup for Kamado
2:11- Water Pan Ingredients
2:33 - Brisket Goes on the Grill
2:45 - 2 Hour Check
3:02 - 6 Hour Check & Spritz
3:20- 8 Hour Check
3:31 - 9 Hour Mark
3:42 - Wrapping the Brisket
4:01 - Back on the Smoker
4:15 - Brisket Is Done at 200F
4:39 - Unwrapping it
4:53 - Brisket Slicing
5:20 - Juicy Brisket
5:49 - Tasting
Smoked Brisket Recipe:
Primo Oval XL:
Primo Indirect Heat Deflectors:
Primo Deflector Rack:
Primo Quicklights:
Since its founding in 1998, BBQGuys® has helped more than 850,000 customers nationwide achieve their outdoor living dreams. The company based in Baton Rouge, Louisiana, offers an industry-leading selection of grills, BBQ smokers, and outdoor living products, along with expert opinions and a free outdoor kitchen design service.
Facebook:
Instagram:
Pinterest:
Twitter:
LinkedIn:
Subscribe to the BBQGuys newsletter:
Follow BBQGuys on Spotify:
BBQGuys Recipes:
Before joining BBQGuys as part of the customer service team, Grill Master Randy spent 5 years as the Head Steak Chef at the legendary Ruffino’s restaurant in Baton Rouge. He also had a 3-year run preparing almost-too-pretty-to-eat meals for Whole Foods. All that culinary expertise makes Randy a natural fit as our Grill Master and resident recipe creator (if we’re being honest, the beard doesn’t hurt his case either.)
Featuring: Randy Watson
Filmed/ Produced by: Paris Frederick
BBQ Brisket on Offset Smoker | Barbecued Brisket Recipe | Ballistic BBQ
15 Pound wagyu brisket smoked on the Yoder Durango, as my contribution to the ExMark Outdoor Living Series: Check out the site to find not only great recipes but videos on EVERYTHING OUTDOORS!
This brisket was smoked on the Yoder Durango using a variety of nut woods, as well as several of Kosmo's Q rubs, mops and injections. I smoked it unwrapped until the bark set, then I wrapped it in foil, with a little beef broth added.
Wanna' try Franklin's BBQ Brisket? Order one here:
#BallisticBBQ #Brisket #OffsetSmoker texas ballistic bbq offset smoker how to smoke a brisket
How to Render Brisket Fat
Sometimes you'll pick up a brisket that has more fat than you expected and you may end up with more trimmings. Don't throw your brisket trimmings away, you can render the fat and use it in a variety of recipes.