My ultimate TEXAS BRISKET recipe (after years of experimentation)
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Grill Gun: Get the GRILL GUN here (and use discount code STBBQ on checkout for 10% OFF):
MEATER + & MEATER block:
Use code “Smoke Force” for 10% off rubs, sauces and more at
Dalstrong Knives:
– Valhalla Fillet (viking) Knife:
– 14″ Slicing Knife:
BBQ Buying Guide
Oklahoma Joes Fire Basket:
Cutting board (get a big one with juice channels, trust me):
Cotton and black nitrile gloves (use them both for heat + liquid protection):
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves):
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping):
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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I have a wireless bluetooth probe that I can monitor the oven temp instead of using the oven's read out. I can adjust my oven to 150° but it will cycle from 150° to over 180°+ to maintain the temp. I'm curious wheather your oven cycles to maitain the 150° temp too and will that affect the end result? Thanks for any help you can give……Great video by the way!
Turned that 15lb brisket into a 10 pounder. Lol
Ok so I found just a flat at Sam's Club. It was about 8lbs. It was perfectly trimmed, I just had to trim some silver skin off. I then cooked the brisket for 8 hours, I wrapped it at the stall around 165° When it got to 205° I took it off, and wrapped it tightly in foil, put it in the oven at 175 for two hours, and then rested it for an hour. I sliced into it and it was juicy and tender. I like your idea of holding it for ten hours, but honestly that first brisket I made I just could not wait that long to eat it. Ialso want to try the simple kosher salt and pepper rub, as I used a brisket rub that I made myself. Great tips as I step my BBQ game up. 🤔
Why kosher salt instead of another salt that is the same grain size?
If you don't smoke out your neighbors w lump, how else would they know you're bbq'ing???
Oooooooooooooooooooooooof
Very nice!
Ok big knife is cool but chill son!!!
how long do you let the brisket rest before slicing?
How can I adjust stove to 150? It goes down to 170 and I found the setting that will allow plus or minus 35 but it’s only offering conv oven and after setting it still won’t
Great video!
After this video i look like a pro..
Thanka for the detail 🙂 best ever and clean guide.
Do I have to cool down and bring the brisket down in room temp until 150 and then wrap or wrap and throw it straight in oven after hitting 190?
I’ll go to a restaurant if I have to go through all that
so are you taking the meat to 200+ in the oven over time ? is 10 hours in oven long enough ?
Hi, what do you think about doing the hold in a sous vide bath? Chud’s had a recent vid. He fully cooked the brisket to 205 using foil boat and then let it cool for 45 minutes, vacuum sealed and put in a sous vide bath at 165 for 12 hours. I just tried this yesterday. The bark was still crusty but it was a tad overdone. Next time, I am going to follow your advice and smoke to 190ish and do the vacuum seal and sous vide bath to finish it off. The great thing about sous vide is the ability to get consistent hold temps. Love your vids. Great tips. Please keep them coming. Cheers.
I use a turkey roaster to hold my brisket it works perfect as it goes down to 150. Great video.
I been watching alot of brisket videos the last couple days, I have to say this one is probably the best one.
In S Texas mesquite is the wood of choice . Also a lot of folks down here don't trim any fat till after the brisket is done. Flavor is great.
Hi, THX for sharing this KNOWLEDGE on to make a great TEXAS BRISKET, make my day 4 SURE! … 😉 Now I going out and follow your trail to BBQ the greatest brisket EVER!
As much as I love Texas Brisket, I've always felt KC Brisket has a lot more flavor. I'm sure that's sacrilegious or something.