This trick turns CHEAP BRISKET into STEAKS as tender as PRIME RIB!
Get Smoke Trails BBQ Brisket Rub here!
Canada (In Stock!):
Get LET’S GOW General Purpose BBQ Rub here!
(not currently available in Canada)
_______________
JOIN MY PATREON:
______________
GET INVOLVED IN THE SMOKE TRAILS COMMUNITY
Smoke Trails BBQ Nerds Facebook Group:
Instagram:
_______________
RECCOMENDED PRODUCTS
Get Smokin’ Pecan Pellets here for 10% off by using code SMOKETRAILS on checkout!: (first time customers only)
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
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):
Butcher paper (also for wrapping):
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.):
Wood chips (for electric smokers):
This video contains affiliate links. I earn a small commission to help support my channel when you purchase through these links.
source
You could always wet cook to tender, then sear. Sort of an asian take but that's absolutely an option. You'd want to do this in a nonstick pan one at a time and watch your heat since there's ample moisture.
I also wonder why not just smoke to tender and hold in butcher paper to melt collagen & relax proteins, like any other brisket, except in smaller more manageable pieces? Yeah yeah tradition and skill but I want to eat not wait unless I'm paying someone else to wait for me.
I tried a chuck roast and a brisket side by side, 20 hrs in sous vide @ 135F. Chuck was decent, brisket needed an extra hour in the steamer
Us Lao people grill brisket ALL the time!!!! The secret is to slice very thin!
You donut lol for the dumb dumb thata says where is the cheap brisket cheaper duhh
Interesting video. Thank you for doing the work for this post.
"Cheap Brisket" Those two words alone don't make sense.
Maybe do 1in Steaks. Then 30min pineapple bath. Maybe even sous vide that specific steak. So it's double the chance of it being tender. Plus you get so many more steaks out of it
Try baking soda
There’s no such thing as a cheap brisket 😂😂😂
There are steak tenderizer powders that are essentially salty bromelain. Perhaps they might have worked better than the crushed capsules? Could try putting them on the brisket steaks and then waiting 1-2+ hours.
wait.. Canada has a military? 😁
What if you tried smoking the slices like a tomahawk steak ( though it is ribeye) for a few hours ( 5 or longer) and reverse sear?
Briskets are best used to make hamburgers. Fresh ground brisket can’t be beat.
Glad you did this so I didn’t have too!
Get a taller container with top thats squirrel proof.
Cut openings large enough to remove the peanuts on each sides facing seat bench.
That may work!
But right now, I need a steak! Droool!
Cool video. You could try a jacquard also. Pretty neat piece of equipment in the kitchen 🙂👍
It wasn't the sous vide that over cooked it, that meat never went over 131, you could leave it for 3 days and it will still be 131. When I sous vide a steak, it's 133, then 1 minute per side in a roaring hot cast iron. Any more time and you start overcooking the meat. I bet if you did the sous vide again but finished in a cast iron (or a hot grill) for a 1 min per side, you would be golden.
With the fat side up the point sits on top of the flat(they overlap). Separating them is best done by following the natural seem. Cutting the whole brisket in half leaves you with both in both halves.
Hack…. to ride all air out of a ziploc bag submerg the bag in a sink filled with water and it will push up so the air. As you get most of the air out lock it with the zip
Smh. 😂
Great experiment my man!
Squirrel picnic table solution; nail in some short finishing nails just long enough for it to deter sitting inside, but not so long that is may injure their face when they go to eat. (mid video quick comment)
Squirrel problem. Put a little topper over food. Forcing him to sit and reach in. Kinda like a patio set lol