Smoky Goodness: A how to Guide to Texas Brisket
Reospice Season All:
Reospice 16 Mesh:
Centex Smoker:
Bar-A Rib Glaze:
Bar-A Merch:
Welcome to our ultimate guide on how to smoke the best Texas-style brisket! In this video, we’ll walk you through every step of the process to ensure your brisket is mouthwateringly delicious and perfectly tender. We begin by selecting a high-quality cut of brisket, emphasizing the importance of marbling for that juicy, flavorful finish. Next, we dive into preparing your brisket with a simple yet classic Texas-style rub, consisting of Seasoned salt and black pepper, allowing the meat’s natural flavors to shine.
Once seasoned, we’ll guide you on setting up your smoker, maintaining a steady temperatures for optimal smoking. As we place the brisket on the smoker, fat side up, we’ll share tips on managing smoke levels and how to use aged wood, such as post oak, to infuse that iconic Texas smoky flavor. Throughout the cooking process, we’ll cover the importance of patience, monitoring internal temperatures with a meat thermometer, and how to achieve that perfect bark. Get ready to impress your family and friends with this authentic Texas-style smoked brisket!
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Does the pit run basically 24/7?
As soon as you get meat off you put on more for the next day?
And while things cook you trim briskets and do other things for the next day?
was just in there this past sunday, super good food!
Appreciate the content! Would love to see a "Part 2" where you talk about the holding time and how you slice and serve.
Thanks for sharing your knowledge. You are a humble man. I enjoyed your videos with Jeremy as well and guys like you help us to make great bbq 🍖
Great vid thanks so much, I loved the tips on coal bed and especially on the Centex . Really great to see your method . Thanks again from Australia.
Hey Cooper, if you find the time I have a question. On Mad Scientist's video with you, you mentioned everything was great BUT he could have rendered some of the fat a little better. I think it was specifically the deckle… but I didn't catch you say how he could do that. If he kept running it, he'd risk overdoing it, right? So what could he have done?
When you are at 195-200 in center are the edges of the point and flat typically much higher around 205+
I have been a supporter of Bar-A since before you began your YouTube journey, having appreciated your previous interviews on the platform. I eagerly anticipate the opportunity to visit, meet you in person, and taste your food. Your videos have captivated me from the very beginning. Currently, I am contemplating whether to invest in a conventional “backyard smoker” or an “insulated backyard smoker.” Thus far, I have not come across any YouTube content that compares these two options. This could be an interesting concept to consider for your channel. Many blessing to you and your staff.
Fishing and BBQ are the only things that will get me out of bed that early in the morning. Sipping coffee and rolling smoke.
So if I followed this method correctly you wrap only when you pull the briskets off the cooker-similar to Goldies. Then wrap, rest down to 140 and into the warmer. Is that correct? Is the Warmer set at 140 then?
This is a great video. Are you doing any classes this year? And where can I sign up?
Enjoyed very much. Curious about concept of dirty smoke that is attributed to bitter taste. FYI, recently visited and tasted your brisket. Wonderful!!
Just Amazing❣️ it's teaching like this that has elevated my BBQ skills and I've been BBQing 40+years😀
Keep it up 👌
Wig
Question Please – After you pull, tallow, and wrap in foil…
A. Do you rest in ambient air to a certain temp. before putting in a warmer?
B. Place directly into warmer after the wrap? If so, what temp. setting do you prefer your warmer to be?
If you answered and I missed it, please let me know.
Thanks in advance! Love the channel and information.
Cheers.
I came here from a mad scientist bbq video.
Great content.
so what you cooked on this day is for the next day? how long does it stay in the warmer>
Glad you started creating content.
Ok those coal bed tips are golden, don’t recall hearing them before
I'ma swerve, bend the corner, whaoooo
Thanks for making this channel and these videos. since seeing you on Ant's video's and colab's with Yonder, it's nice to see you doing your own thing and spreading the wealth of knowledge with us. Keep it up and hopefully one day I'll be able to come visit and try your amazing BBQ.
If you wrap at 195, wouldn't that cause the brisket to continue to cook ? And if so, how many degrees does it rise before they start to drop ?
@BarABBQ loved this video. Keep at it guys.
Need the link for that brisket hat please
Great video!!
My cousin Reid works the pit at Truth and you remind me so much of him. These boys down south know how to cook. Cannot wait to be back in Conroe and try your stuff.
If you lookin'… you ain't cookin'!
So, do you guys only season the top of the brisket and not the bottom/sides?
Also, when you bump up temps to 225/250/275 are you running your stack wide open or shut down a certain amount?
Thanks!
Nice Video guys! And I Love the Cap man!!! Very nice
Thanks for showing the process. Can’t wait to try y’all’s bbq.
Keep doing what you doing. Great stuff. Watching from +260 🇿🇲
Hello i love what you do but i have couple of questians why take the fat off if you're going too put it back and why cut the edges when you're going too cover it only for presentation i like too learned more
How long are you holding after wrap and at what temp?
Love it.
Received my order of 30 oz REO Seasonall today! Good stuff!
I might swerve & hit that corner… and grab some brisket, fa sho. 😂
Thank you. I have a 500 and have learned so much watching you
great video guys! My new offset is insulated firebox and the chamber as well!
How are you able to do long hold and maintain a nice bark? Once I put it in the warmer over time my bark becomes mushy 🫤.
I enjoy watching the videos. Keep doing your videos you won’t regret it. eventually YouTube will pay off well.