BBQ Brisket Master Class! | Knox Ave BBQ

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This is my master class for cooking briskets. Cooking brisket isn’t super complicated, but if you’re trying to take your food to the next level after learning the basics, there’s a lot of good information for you to build off of. Hope this helps you on your next brisket cook!

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23 Comments

  1. Hey everyone! Something that I wanted to add to the video, but forgot to! I'll let the brisket rest to about 145 internal, and then it'll rest overnight in the over at the same temp. I understand that most ovens don't go that low unless you have a warming setting. Most go as low as 170. I personally think it's a bit too hot for a long hold, but if you're only doing it for a few hours, preheat the oven, and then turn the oven off as you rest the brisket.

    If you're not holding it for too long, I would also recommend placing it in a cool if you're only holding it for a few hours. Before putting the brisket in, pour hot into the cooler and close it for at least 30 mins. When you're ready to rest the brisket, dump out the water, dry the inside with a towel and place the brisket in. That'll give some extra time to rest in the cooler. hope that help!

  6. Love the video! Question on the long hold… Some suggest to slightly undercook the brisket to around 195 internal if doing an overnight rest, because the collagen will melt and convert to gelatin overnight.

    Have you tried slightly undercooking before overnight rest or do you think it’s always best to take flat to 205+ and tender before rest? Cheers!

  7. Talking about the temp difference between the flat and point is extremely helpful. I cook on a Lang 48 reverse flow and have different temp differentials vs a traditional offset. I find my flats finishing before the point. I've actually put ice packs on the flat before they hit the smoker to help both sides finish more evenly. Thanks for sharing your experience. This is by far the BEST brisket trim and cook video I've seen .

  9. Can someone tell me, should I be buy choice or prime brisket? I’ve done choice twice with a pellet smoker and both times the brisket turned out disappointing. I know prime has more fat content but it’s too expensive, I wanted to make choice work badly, sigh.

  11. hey man, your brisket videos along with Brads are what I've relied to really get the knowledge necessary. Since watching your videos the last couple years and rewatching your videos I feel like i have the knowledge and experience to trim and cook a brisket properly, I appreciate all the information and technique youve shared!

  13. Well done, Joe! I forwarded this to some friends of mine who are curious about cooking. You’re so accurate on all the tidbits and your explanations and descriptions are on point (no pun intended) 😂 -Steve (Royal Barbecue)

  15. Question regarding paint on a bbq pot made of an old propane tank.
    Is it safe to cook with the original paint from propane tank manufacturer. I know you have been around many propane build pits. Thought you may know.

  19. MJY killing it again. Love these instructional videos you do. I did a prime brisket pastrami for the 4th and between you and Brad it was epic. Thank you so much for your videos, and please keep them coming when you can. Never doubt yourself again MJY, you are a BBQ giant, and you belong in the same tier as Evan, Brad, and anyone in the business!

  21. Great video, really like your fire management approach. It looked Iike you put the briskets on the pit immediately after putting the rub on. Do you not let it sit for some time before putting them on. How do you keep the exterior of your pit so clean

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