Michael Symon’s BBQ Brisket How-To | BBQ USA | Food Network

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Michael uses tangy mustard to add moisture for his peppery rub on this smoky backyard brisket!
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It’s the most competitive game in food — BBQ! Chef and restaurateur Michael Symon heads to the biggest BBQ competitions across America to showcase the talented pitmasters, die-hard devotees and, of course, the most mouthwatering ‘que around.

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Michael’s BBQ Brisket How-To | BBQ USA | Food Network

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47 Comments

  5. It looks dry because he let it cool down, right? Like, I see all the fat in there. It's just resolidified because he let it cool down. The smoker fire had already been put out and the grates cooling down.

  17. With respect to Michael, I have some issues with this video. I'd challenge him to a brisket throwdown any day over this process vs mine. 1) He didn't show the audience the correct way to trim it, and that's half the battle in doing a good brisket! 2) Binders don't honestly do much on brisket. 3) S&P or SPG are fine, but Lawry's season salt, ancho and cayenne really make a brisket pop. 4) Show the wrap process to the viewers. Again, a very critical step to success, and IMHO should be done once the bark is set and the fat fully rendered–about 170-175°. 5) Resting it for 3-4 hours is critical. Watch Meat Church or Mad Scientist BBQ videos to see it done properly.

  18. Good video for a beginner and basic techniques on how to cook a brisket. But there is a lot better videos for more advance techniques. Check out Chuds, mad scientist, or meat church to get more in depth POV on how to cook Texas brisket.

  24. I cook a lot of brisket on offset stick smokers and the big green egg. I think Michael hit many of the points necessary to make a good brisket. Using just salt and pepper makes a tasty brisket. Mustard rubs help develop a good bark. The rub will stick fine without mustard tho. I don't believe mustard adds much flavor either. One thing he never mentions is the fire. U must manage a stick smoker or u can get heavy (bad) smoke. Gotta have seasoned wood also. Lot's of videos on that. He did well though. He should have mentioned letting the brisket rest a few hours before slicing. Rookie mistake.

  29. Looks dry. No smoke ring. Underseasoned. Literally every other BBQ channel on YouTube can show you how to do it better. There's some good info.. like slicing, but.. just bc a brisket hits temp doesn't mean it's done. You know by feel and probing

  31. Super digging this new series by the way. I got to experiment a bit with a simple bullet smoker last summer and am DYING not being able to use it due to living changes to an apartment that won't allow it and high pollution warnings in the city. Living Vicariously…..

  35. 2 things I've noticed since I last actually watched Symon… 1 his voice is much deeper than it used to be, did he finally go through puberty? LOL and 2 he looks better with the hair on his face… Before he was a bit too clean cut and almost looked like a germaphobe…

  36. If food science can give us "chicken in a biscuit," why can't we get "brisket in a biscuit?!?" Inquiring minds want to know! ^-^

    And you know what else can make a dry rub stick? RUBBING IT IN! LOL!

  38. Looking forward see bbq usa always learning on the Food Network all the great Arts all the time from whatever Food Network it's from the UK or around the world do you always learn so crazy stuff about cloning Arts

  47. Time out. He DID NOT smoke that brisket for 14 hours. It isn't even smoking. Look at the temp! And look at the door when he closes it. Mustard. Then opens it "14" hours later and it's still there… Ya that doesn't happen. BOOOOO

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