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How To make Smoke At Home Brisket
- MARY WILSON (BWVB02B) Mesquite chips or chunks 1 Beef brisket (5 to 6 lbs.)
2 ts Salt
1 1/2 ts Freshly ground pepper
Soak chips in water 4 hours. Prepare charcoal or oakwood fire in smoker; let burn 1 hour or until flames disappear. Drain chips, and place on coals. Place water pan in smoker; add water to pan to depth of fill line. Sprinkle brisket with salt and pepper; place on food rack. Cover with smoker lid. Cook 8 to 9 hours or until thermometer inserted in thickest portion of meat registers 180 degree. servings. Source: Southern Living, September 1995 and Kevin Jones, pit cook for the County Line (On the Lake) in Austin. He says the secret to good brisket is slow cooking.
How To make Smoke At Home Brisket's Videos
Anyone Can Make This 24 Hour OVEN Brisket (Surprising Results)
Brisket is one of my favorite cuts of beef and with a little patience and some techniques taken from the savvy culinary world of smoking meats you can end up with the most amazing melt-in-your-mouth brisket cooked 100% in your oven at home.
Video edited by: nomaeditz@gmail.com
Brisket Direction:
1. trim your brisket all the way around leaving a 1/4-1/3 inch layer of fat.
2. season your brisket with desired seasoning (rosemary salt recipe below)
3. bake your brisket at 250 f (120 c) until it reaches around 160 f (71 c)
4. wrap your brisket in butchers paper that's been brushed with beef tallow and return
to the oven at 250 f (120 c) until it reaches 203 f (95 c)
5. remove the brisket from the oven and perform doneness tests until finally resting the brisket down
until it hits 160-170 f (71-76 c)
6. set your oven as low as it goes to match the temperate of the brisket at 160-170 f (71-76 c) and
place your brisket back into the warm oven for 10-12 hours
7. remove the brisket from the oven and let cool down to 150 f (65 c) before slicing and serving
Rosemary salt video
Rosemary salt recipe:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs of sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt weighted recipe:
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams of fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
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Smoked Brisket Recipe | Over The Fire Cooking by Derek Wolf
Perfect Smoked Brisket with @saltfirebbq ????????????
This is the ultimate tutorial on how to make perfect Smoked Brisket every time from @saltfirebbq. Go read his whole step by step walkthrough to becoming a brisket expert on our blow! So fricken delicious!
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How to smoke a brisket
Here is how I smoke my briskets on a Weber Grills kettle. #brisket #weber #smokedmeats #bbq #barbecue
How to Smoke Brisket in a Charcoal BBQ for Beginners
Do you want to learn how to smoke brisket?
In this video i'm going to show you how to smoke brisket in a charcoal BBQ!
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If you own a charcoal BBQ, you'll be able to follow this video and learn how to smoke brisket.
There are many different types of kettle style BBQ's, however the set up and method we've used in this video will suit most kettle BBQ's.
Or if you own a different type of charcoal BBQ, you can set that up for smoking and reference the temperature guides and brisket tips shown in the video.
Now this brisket was one of THE BEST briskets i've smoked! It was so unbelievably juicy, perfectly tender and packed full of flavour.
If you are going to learn how to smoke brisket from a video, this one is it!
Brisket quality is one of the most important parts to get right when smoking a brisket. My strong advice is to spend the extra money and get a good quality brisket. If you have a group of friends to feed, suggest everyone splitting the cost and get a high quality brisket, your results will be much better!
You want to look for a nice uniform brisket with a nice thick flat, a brisket with a nice amount of marbling (intramuscular fat), but not one that's got heaps and heaps of top hard fat on it too. Try to avoid cheap, lean and small supermarket briskets.
The brisket I used in this video is something you want to try and target.
For anyone wondering, the brisket I used in this video is a Rangers Valley WX brisket with a marble score of 5+. I picked it up from our butcher at Austral Meat here in Adelaide.
For reference, find some of the temperature guides and brisket steps we used in the video below:
- We ran our smoker at around the 275F/135c range.
- We smoked this brisket for around 4 hours before we set up to boat it. I like to aim for a brisket internal temperature of around 160F/71c before I wrap/boat. I also like for my bark to be nice and set at this point too.
- I started checking for probe tenderness around the 200F/93c brisket internal mark, this took around 9.5 hours in total to get to that point. That time will vary depending on the size of your brisket, the type of BBQ you are using and many other factors.
- I wasn't 100% happy with the brisket probe tenderness around that mark so I kept the brisket smoking until I was. It wasn't until around the 205F/96c mark before I was happy with it. Always favour probe tenderness over internal temperature, some briskets will probe nicely around 200F/96c, others may need to go as high as 215F/102c internal before they are right. Every brisket is different and it may take some practice before feeling and understanding what is right.
Also, if you are interested in more kettle BBQ videos, check these ones out below:
Different Kettle BBQ set ups:
How to smoke pork ribs:
Beginners guide to BBQ:
Crispy pork belly:
Snake method set up:
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Blackjack Kettle (use code lownslowbasics to get 10% off your purchase):
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Thanks so much for watching this video and please ask any questions in the comments below. See you next time!
#brisket #bbq #lownslowbasics
Texas Style Brisket Recipe
Texas Style Brisket has never looked, smelled or tasted so good. Chef Tom demonstrates how to trim a brisket and then employs the Yoder Smokers 20” Loaded Wichita Offset Smoker to cook a tremendously tender, superbly smoked full packer brisket, using butcher paper for maximum moisture retention.
With a 14-hour low and slow cook time and a straightforward salt and pepper seasoning, this Texas Style Brisket Recipe is all about patience and simplicity. Chef Tom throws on some R Butts R Smokin’ R Beef Rub to get some garlic flavor with the salt and pepper, and the result is a juicy smoked beef brisket with an unbelievable bark that slices like a dream and is completely worth the wait.
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How To | Smoke the Perfect Brisket
PittMaster Big Moe Cason demonstrates the best way to smoke your brisket to perfection without losing flavor or burning the bark. The most crucial takeaways are simple - Allow your meat to rest and slice your brisket against the grain!
The Prep
- Trim off the excess fat so you have a good surface to apply your rub.
- Pro Tip: When you're ready to serve, you'll need to slice against the grain for tender slices. Score the back end of the flat ahead of time, so you can easily locate against the grain once it's done.
- Spray the brisket with a little oil to allow the seasoning to adhere, then season all over.
The Cook
- Heat your grill to 225F.
- Place your prepared brisket on the grill with the thicker end facing towards the heat source (if you're using an off-set stick burner)
- Wrap the brisket when the meat reaches 160F. Use a combination of butcher paper and foil.
- Remove the brisket when the meat temperature reaches 200F.
- Let the meat rest so the juices time to work their way back into the meat.
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