Get Smoke Trails BBQ Brisket Rub here!
Canada:
Should you cook your brisket whole or separate the point and the flat in a BBQ competition? Let’s find out!
Links in this video:
Whole Brisket Methods:
Myron Mixon Brisket Videos cited in this video:
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*Note: Tuffy Stone also appears to use a similar method in his book “Cool Smoke” but he removes the bottom of the flat below the point in the book. Harry Soo also appears to use a similar “whole brisket method” but partially detaches the point and flat to get more bark.
Separating point from flat methods:
Cookout Coach:
Amazing Ribs:
Outlaw BBQ:
All Things BBQ:
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BUILD A SOUS VIDE HOLDING CHEST
Quick explainer of how to build one:
Full step by step tutorial videos on Patreon for Hero Squad members:
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Smoke Trails BBQ Nerds Facebook Group:
Instagram:
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RECCOMENDED PRODUCTS
ChefsTemp Thermometer:
Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here:
Grill Gun: Get the GRILL GUN here (and use discount code STBBQ on checkout for 10% OFF):
Use code “Smoke Force” for 10% off rubs, sauces and more at
Dalstrong Knives:
– Valhalla Fillet (viking) Knife:
– 14″ Slicing Knife:
Gloves in a Bottle:
Oklahoma Joes Fire Basket:
Cutting board (get a big one with juice channels, trust me):
Cotton Gloves:
Black Nitrile Gloves:
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves):
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping):
Typhur Instaprobe:
MEATER + & MEATER block:
Butcher paper (also for wrapping):
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.):
Wood chips (for electric smokers):
Pellets (for pellet grills):
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