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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❤ good
Cool
Look delicious. Whish I could do it like this.
WHAT WOOD DID YOU USE?
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.
I'll say this: I do appreciate an instructional vid at only 5 minutes long. Thank you for making watchtime manageable.
You cannot overseason a brisket. EVERYONE underseasons.
Thank you so much#Drosereaaron on YouTube for what you did in my life, if you are in any situation with infertility, PCOS, fibroid
https://youtube.com/channel/UCYQwAYrcdA5MKAtwgI2dcEg❤️
Thank you so much#Drosereaaron on YouTube for what you did in my life, if you are in any situation with infertility, PCOS, fibroid
https://youtube.com/channel/UCYQwAYrcdA5MKAtwgI2dcEg❤️
Briskets are serious the flavor
Those are not even the same briskets. Check the shape of the first one and the second.
Trash brisket no smoke ring no rest time after cooking it big no no's..
You don't cook brisket in butcher paper
Not cooked correctly. Not enough seasoning. No smoke ring. No bark. You lost the brisket cook off in Texas
If you want to see how it’s really done check out Chuds bbq channel
Great recipe, Michael. Thanks for posting. Where are your classic blue glasses dude?
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.
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.
Amazing my friend I’ve had brisket for fourat amazing your method make sense on how to spin the brisket so it doesn’t get tough when you come through Roche
Looks delicious. Wish I could do it like this.
Thank you, very much on sharing on how to smoke a brisket.
🥳🥳🥳🥳🥳
Love Michael and the new BBQ, but I'm sorry. 1. This brisket looks like it's set to long and has cooled. 2. Because of the first one, it looks dry as hell 🙁
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.
This is a joke right? This looks garbage. Please don't ever do a brisket like this.
Do yourself a favor and don’t cook your brisket w this technique. No resting, poor bark, looks dry
Did anybody else feel over joyed when he put the damn brush down an used his hands in the beginning 😌
SHOW EM HOW ITS DONE SYMON!!
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
Wow
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…..
🤓👍👌🖖✌😎
So its time to drink with a beer with that bbq meaty meat..
Nice
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…
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!
Real Facts.🔥🔥🔥🔥
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
Looks dry af
I just enjoy watching this guy and his amazingness
😋YUM, yes please!😋
The real teacher
Oh my god I'm hungry
Need to let it hold for 8-12 hours before slicing it. Why does it not look hot?
And you never take the brisket off and cut it! What a shame ppl think this is good
Time stamp 2:05 everyone!
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