How to Smoke a Brisket! | Chuds BBQ
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In part 2 of 3 in the brisket deep dive I share all the tips to cooking a Texas style brisket.
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►Full list of things I use and recommend:
_________________________________________
►Fogo Charcoal
►Weber Kettle
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
breville.oie8.net/x9jY6A
►Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoker
►Injector
►Vegi Grill Pan
►Meat Slicer
►Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
►Black Pepper
►Beef Tallow
►Wagyu Tallow
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
►Chef Knife
►Boning Knife
►7″ Chef’s Knife
►8″ Chef Knife
►9″ Cimeter Knife
►Bone Saw
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
►Camera
►Camera Lens
►Drone
00:00 Introduction
01:10 Tip 1: Salt and Pepper
05:39 Tip 2: Start with a Charcoal Bed and Dense Logs
09:18 Tip 3: Keep it Simple
10:20 Tip 4: When and How to Wrap
15:00 Tip 5: Rest your Brisket
source
Damn no slice? I missed that Chud bite (aaaaugh 😂)
Anyone wondering about hellofresh try it . The food is very good. It's expensive but if you cancel it they always send a coupon to renew . The last month I got 8 meals for 4 people for 60 bucks . That cheaper than buying it at the store
Hello Brad, great video. 2 Questions
1. I live in Zambia, South Central Africa. What wood can I use?
2. How many briskets can be cooked at a go on an offset somker and a weber kettle?
Master Chuds, I will do , not try… This weekend! Thank you!
Love it made it twice this way everyone that try’s it loves it as well bout to smoke a third one same way thanks for all the videos your killing it 👍🔥
The salt and pepper ratio is 2:1, but what's the actual amount?
When u say 2 parts pepper and 1 part salt is that 2 cups off pepper and 1 cup salt?
Awesome video but after you wrap, what temperature do you hold your grill at? until you reach the internal temperature of about 200
Super glad I found this channel. Done brisket about 4 times from other YouTube vids but can’t wait to run it this way, everything explained so well, love the content mate keep it up
Is it okay to rest the brisket overnight in the oven at 170 overnight or will in continue to cook and dryout?
Chuds,
Where is the best location to place temp probe in brisket while cooking, flat or point?
Thanks,
Ron
That Breeville toaster oven is a game changer. I just made my best brisket ever. It came off the smoker at 8 pm and was served at Noon the next day.
Should try the 2 4 10 method of cooking a brisket
Should
Need to do a step process for a bbq rub
Have you ever done a dry brine with just kosher salt on your brisket? What are your thoughts on the pros and cons in doing so? Let's say a 24 hour dry brine. Thank you in advance!
Jirby
😳
I saw a SNAAAAAKE IN YOUR BAG.
instead of mustard or water, can I use wagyu tallow??
How have only 4.4k people watched this? I have watched Malcom, Guga, Myron, Jeremy, even BBQ Pit Boys (if I have to) for years and no one breaks down the cook and the trim so succinctly and thoroughly without over talking it. Really great video, great channel, great catalog of content. You will have a million subscribers soon. THANK YOU Bradley. You keep making them and I'll keep watching.
very informative, thank you for doing this one
Followed your steps and success, sadly I don't have a smoker but it all worked out regardless. Heavy on the pepper a mix of mesquite and pecan liquid smoke, great bark no ring. Had to adjust times for convection oven. Foil boat at 180( lined boat with parchment paper to avoid sinking) rest for many hours at around 200 internal. Thank you so much Bradley, you've definitely nailed the basic brisket for us novice meat masters.
What is the size of the measuring cup you use?
Hi Brad, Love your videos! I'm learning so much. I have a question. I was wondering if there would be a benefit to smoking the point and flat separately in my pit? I'm in Victoria and our HEB does sell prepackaged point and flat separately. Would this reduce the overall cook time in a smoker? I was thinking of smoking both a point and pork butt at the same time. Regards and wish you continued success.
As a lifelong cook and aspiring chef your channel has encouraged me. I no longer cook. I have started a revolution with a robot army and i'm taking over planet earth.
Can you recommend a more economical warmer?
Thanks,
Ron 🙂
If I can keep my pellet grill at 150, any reason to not keep it in there resting for the 5-20 hours?
The fold out word is the tip I needed for that foil boat.
Hey Brad, I have a Weber Smokey Mountain. Do you think I should put the fat side down on the grate since the heat comes from the bottom so I can keep the meat moist on the top with spray? I see its a toss some people smoke it fat side down and others fat side up. I have to do a brisket next week and I would love to do it right. thanks bro 🙂
Ok so Sous Vide or toaster oven? What was the best???
You should do a hot and fast tutorial like they do at kreuz
Another outstanding video, Sensei
Hey Brad, I've been smoking for over a decade but never did a brisket. just smoked my first brisket this past weekend using your videos as guidance. Thank you for sharing those videos!!! My brisket was the hit of the weekend!!! It turned out amazing!!!
MY OVENS LOWEST TEMP IS 170. IS THAT TO HOT TO STORE THE BRISKET IN?
I follow this same recipe with Lowry's seasoning salt instead of the Kosher salt. I just like the flavor better.
Between the option of a 170F oven or a cooler, which would you prefer for an overnight rest?