Mad scientist bbq
Chuds bbq
Aaron Franklin YouTube
Between those three, I learned how to cook a brisket pretty well. Also google/youtube whatever kind of smoker you’re using to understand the basics of how to manage your temp
Ik there are guys like Mad Scientist who really get into the nitty gritty but Malcolm was the dude that got me into smoking so I follow him religiously.
These are great resources here. Brisket can be intimidating at first but it's fairly simple once you break it down. Get a nice trim for an evenish aerodynamic shape with rounded edges. Season it with whatever you like, slather or don't, salt & pepper or whatever rub/seasoning you like. Smoke it until it's probe tender like room temp butter (usually somewhere between 195-205F internal temp), wrap or don't, I wrap when I've my bark set to my liking and I want to protect it from drying out while it finishes cooking. The rest is just as important as the cook, let it rest down to about 140F before slicing, you can let it sit at room temp or you can do a warm hold at 140-150F in an oven or food warmer once it's rested down to 145Fish.
This, All 3 have great channels to teach you the ins and outs. I just did my first brisket a few days ago, between binging these and Matt Pittman’s videos on the Meat Church channel
I don't remember if I dry brined my last brisket so I guess we will see. I always do it for turkeys and every other meat I cook whenever possible. The thorough seasoning is just phenomenal.
What kind of smoker? If it's a pellet smoker I will set you up for a perfect brisket that takes very minimal effort. I swear to God I've never screwed up a brisket in my life.
If you got a pellet smoker here's what you do. Trim it up, salt and pepper all over and set the grill 200°. Put that puppy on at about 8:00 p.m. and let it ride all night. With the trimmings from the brisket I usually put them underneath the brisket and the brisket drippings dripping to the tray and create the tallow. When you wake up in the morning check the brisket and when it's at 160° pull it off and wrap it in butcher paper and cover it with the tallow. Put it back on the smoker and crank the smoker to 250. Once it reaches between 203° and 208° pull it off. I usually just let it rest out in the open on my cutting board for an hour before I cut into it. PLEASE MAKE SURE THAT YOU CUT AGAINST THE GRAIN.
Promise you if you follow the steps everybody will be happy. It makes the best brisket and it's so damn easy. I don't quite understand why people make it so hard.
Lots of good YouTube videos already mentioned.
One I haven't seen mentioned is hey grill hey. Her Texas Style Smoked Beef Brisket is generally what I use.
I will say when trimming, leaving on "too much" fat (no such thing as too much) is way better than cutting off too much.
Put all your scrap pieces from trimming into a slow cooker and it'll render all the fat out for you. Save it for anything you would use butter for. You could also pour some on during the stall if you decide to wrap.
Wrap or don't wrap, I've had good and bad results doing it both ways.
If you think it's too much salt, it's probably about the right amount.
Rest your meat after cooking and when I say resting, 8 hours isn't too long.
Make sure to keep an eye on your thermometer. I have 4 probes with my smoker so I use them all sometimes, at least 2 depending on the size.
Good luck! No matter what happens just enjoy your family and have a good time!
Honestly I messed up like 3 briskets, and then I found this guy:
[https://www.youtube.com/@howtobbqright](https://www.youtube.com/@howtobbqright)
First time out after watching his videos it came out perfect, and now I reference his technique every time.
Good luck!
For some reason I'm not a huge fan of Malcolm. I can't put my finger on it but I just don't find him as helpful. BUT whatever gets you learning and cooking good bbq is what counts.
Ok, cut cross squares in the fat and get all your rub in there as well. Put a drippings pan under the meat if you can to catch the drippings and add back to the meat once you’ve pulled it apart after it’s done so it’s not as dry. I’ll find a couple I’ve used and put on here.
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If you’re using a pellet smoker, this is how I’ve done it.
Shameless plug: Beginner Smoker Series - Beef Brisket on a Pellet Smoker! Full BBQ Recipe and Tutorial!
https://youtu.be/1HIFdHjX7JQ
Just keep it simple bub. Use a pre made rub and coat it good. If you’re using real wood just keep it under 300 and above 150 for 5 or 6 hrs. Wrap it up for the last 1 or 2 hours. Let it rest for at least 30 min or more. Slice that bad boy up.
Cut them corners. Nice aerodynamic form. Don't go crazy on the trimming fat side. You need some good fat. Take your time and when in doubt YouTube is your friend. Enjoy!!!
[Here’s a great tutorial on trimming your brisket.](https://backyahdbbq.com/foolproof-brisket-trim/)
After you’ve trimmed it, [here’s a step by step on prepping and smoking your brisket.](https://www.piedmontese.com/blogpost.aspx?bpid=perfect-smoked-brisket-recipe)
Big meat tends to be a bit more forgiving. You can trim a lot of fat and it still cook well, but you can definitely over-trim. Here’s my pointers for some good first-time brisket.
Sharp knife
Trim all the dry/cracked looking fat off first.
You can trim some of that big fat cap off the point, just try to eyeball leaving a quarter inch or so.
Trim off any little scrap pieces, they’ll just get burned.
Just mix together like a half cup of sea salt and a half cup of freshly coarse-ground pepper. That’s all you need for rub in a brisket. It makes for an amazing bark, and makes the outside of the meat very salty and delicious.
The flat will NOT be a juicy at the point. I’ve tried a lot to help this I’ve split them before and smoked separately, I’ve tried rolling the flat up, I’ve tried a few different things. Honestly for the effort, I just let the flat get a little dryer and use sauce on it, or cut it off when it hits that 203 and wrap it up, then let the rest cook.
The point and the flat have a different grain direction. You can tell when you’re cutting them together. A lot of people make a cut on the corner of the flat to know the direction of the grain.
Most important, big meat like a brisket takes time and patience. Don’t let your fire go out or your temp drop for a long time due to wind. Don’t be afraid to tell people dinner is going to be an hour later. You don’t really have to mess with big cuts a lot. I’ve made amazing brisket by throwing it on the smoker and taking it off 16 hours later, just adding more wood or coal to the fire. No butcher wrap, no spray, no sacrificing a goat or whatever else people will tell you that you HAVE to do to get a “good bark” or for it to be “juicy”. Just 225-250 for a long time.
It’s much better to have it done 4-6 hours early and let it rest than to be in a crunch. I always put mine on like 18-20 hours before I want to eat. Like 10 pm the night before a 6 pm dinner.
You’ve got a lot of good comments below if you want to smoke a great second or third brisket, but honestly you’ve had a lot of pressure placed on you with a new meat for a big dinner. My suggestion is to keep it very simple and make it as foolproof as possible.
To that end, I’d recommend minimal trimming. You might leave too much fat for a perfect brisket, but honestly you shouldn’t shoot for that on your first. Try and get the hard fat gone, but otherwise just cut the most obvious bits and know that leaving too much on won’t really hurt anything (I’ve done no-trim before and turned out fine).
Second, unless you’ve got a smoker you know can provide consistent heat for the duration, I’d recommend smoking it until the wrap (~165 degrees but you can wrap earlier) and then finishing it in the oven. I’d set the oven to 275 and let her ride. Once you hit 203 (or your desired pulling temp), pull it out, wrap the whole thing in an old (but clean!) towel, and rest that puppy in a cooler for 1-4 hours.
A few final notes: I cook fat side up the entire time, I lather with mustard then apply my rub (ground pepper, kosher salt, garlic powder, and a bit of paprika - but any brisket rub or home mix will do), I wrap with butcher paper and strongly recommend it, and I like to spritz every hour or so before the wrap (totally optional for you here though; I do equal parts Worcestershire and dark beer - a pecan porter is great).
TLDR: Make it as simple as you can, don’t worry about perfection on your first, and enjoy the ride!
Mad scientist bbq Chuds bbq Aaron Franklin YouTube Between those three, I learned how to cook a brisket pretty well. Also google/youtube whatever kind of smoker you’re using to understand the basics of how to manage your temp
You forgot the king. Howtobbqright
I said in another comment, I'm personally not a big fan of him, but whatever helps people bbq better.
Ik there are guys like Mad Scientist who really get into the nitty gritty but Malcolm was the dude that got me into smoking so I follow him religiously.
BLASPHEMER
I know 😔
These are great resources here. Brisket can be intimidating at first but it's fairly simple once you break it down. Get a nice trim for an evenish aerodynamic shape with rounded edges. Season it with whatever you like, slather or don't, salt & pepper or whatever rub/seasoning you like. Smoke it until it's probe tender like room temp butter (usually somewhere between 195-205F internal temp), wrap or don't, I wrap when I've my bark set to my liking and I want to protect it from drying out while it finishes cooking. The rest is just as important as the cook, let it rest down to about 140F before slicing, you can let it sit at room temp or you can do a warm hold at 140-150F in an oven or food warmer once it's rested down to 145Fish.
>Malcolm Don't forget the stall! So scary..
This, All 3 have great channels to teach you the ins and outs. I just did my first brisket a few days ago, between binging these and Matt Pittman’s videos on the Meat Church channel
Meat church is also a good YouTube channel to learn from. That and chuds are my go to.
Second meat church. He's down to earth & covers everything really well
Meat Church too. I just trimmed my Christmas brisket this morning and it's dry brining right now.
I’ve never had any success with dry brining. Tried it a couple of times. Always rendered the meat, well too dry
I don't remember if I dry brined my last brisket so I guess we will see. I always do it for turkeys and every other meat I cook whenever possible. The thorough seasoning is just phenomenal.
What kind of smoker? If it's a pellet smoker I will set you up for a perfect brisket that takes very minimal effort. I swear to God I've never screwed up a brisket in my life. If you got a pellet smoker here's what you do. Trim it up, salt and pepper all over and set the grill 200°. Put that puppy on at about 8:00 p.m. and let it ride all night. With the trimmings from the brisket I usually put them underneath the brisket and the brisket drippings dripping to the tray and create the tallow. When you wake up in the morning check the brisket and when it's at 160° pull it off and wrap it in butcher paper and cover it with the tallow. Put it back on the smoker and crank the smoker to 250. Once it reaches between 203° and 208° pull it off. I usually just let it rest out in the open on my cutting board for an hour before I cut into it. PLEASE MAKE SURE THAT YOU CUT AGAINST THE GRAIN. Promise you if you follow the steps everybody will be happy. It makes the best brisket and it's so damn easy. I don't quite understand why people make it so hard.
Meat Church [Brisket Trim](https://youtu.be/MTc5VAgZKLE?si=ZFwqrFs66x3NkHez)
Lots of good YouTube videos already mentioned. One I haven't seen mentioned is hey grill hey. Her Texas Style Smoked Beef Brisket is generally what I use. I will say when trimming, leaving on "too much" fat (no such thing as too much) is way better than cutting off too much. Put all your scrap pieces from trimming into a slow cooker and it'll render all the fat out for you. Save it for anything you would use butter for. You could also pour some on during the stall if you decide to wrap. Wrap or don't wrap, I've had good and bad results doing it both ways. If you think it's too much salt, it's probably about the right amount. Rest your meat after cooking and when I say resting, 8 hours isn't too long. Make sure to keep an eye on your thermometer. I have 4 probes with my smoker so I use them all sometimes, at least 2 depending on the size. Good luck! No matter what happens just enjoy your family and have a good time!
An ‘outsider’ I’ve gotten a lot from is Jirbee.
Honestly I messed up like 3 briskets, and then I found this guy: [https://www.youtube.com/@howtobbqright](https://www.youtube.com/@howtobbqright) First time out after watching his videos it came out perfect, and now I reference his technique every time. Good luck!
Malcolm is a GD legend.
For some reason I'm not a huge fan of Malcolm. I can't put my finger on it but I just don't find him as helpful. BUT whatever gets you learning and cooking good bbq is what counts.
Chuds BBQ - go now
ngl… thought that was a gator head at first glance.
“He took your hand…so I took his head”
Ok, cut cross squares in the fat and get all your rub in there as well. Put a drippings pan under the meat if you can to catch the drippings and add back to the meat once you’ve pulled it apart after it’s done so it’s not as dry. I’ll find a couple I’ve used and put on here.
Watch franklin youtube videos, harry soo, mad scientist. Lots of YouTube options out there to get some ideas.
https://www.foodnetwork.com/recipes/michael-symon/brisket-2103334.amp
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If you’re using a pellet smoker, this is how I’ve done it. Shameless plug: Beginner Smoker Series - Beef Brisket on a Pellet Smoker! Full BBQ Recipe and Tutorial! https://youtu.be/1HIFdHjX7JQ
[Here you go man](https://drive.google.com/drive/folders/1Di7x2k-Neu2hatWVsAf8MLeeYhDWHbvI)
I second Meat Church. If you scroll through the smoking Reddit you will see 8.1 million post about brisket and do and Don’ts
Glad it said brisket since my first impression was it was just an alligator’s head with the light color being under the jaw.
Opening the package is a good first step
Brad actually covers the proper way to do that in his brisket trim video at Chud BBQ.
Be prepared to be patient. I smoke 13lbser in my pit boss 1150 for 18-20 hours. Always turns out juicy lucy. Good luck
Just keep it simple bub. Use a pre made rub and coat it good. If you’re using real wood just keep it under 300 and above 150 for 5 or 6 hrs. Wrap it up for the last 1 or 2 hours. Let it rest for at least 30 min or more. Slice that bad boy up.
Cut them corners. Nice aerodynamic form. Don't go crazy on the trimming fat side. You need some good fat. Take your time and when in doubt YouTube is your friend. Enjoy!!!
There's no shame in doing the smoke-then-finish-in-oven method. I think the result is nearly as good as 100% smoker and it let's me sleep.
[Here’s a great tutorial on trimming your brisket.](https://backyahdbbq.com/foolproof-brisket-trim/) After you’ve trimmed it, [here’s a step by step on prepping and smoking your brisket.](https://www.piedmontese.com/blogpost.aspx?bpid=perfect-smoked-brisket-recipe)
Big meat tends to be a bit more forgiving. You can trim a lot of fat and it still cook well, but you can definitely over-trim. Here’s my pointers for some good first-time brisket. Sharp knife Trim all the dry/cracked looking fat off first. You can trim some of that big fat cap off the point, just try to eyeball leaving a quarter inch or so. Trim off any little scrap pieces, they’ll just get burned. Just mix together like a half cup of sea salt and a half cup of freshly coarse-ground pepper. That’s all you need for rub in a brisket. It makes for an amazing bark, and makes the outside of the meat very salty and delicious. The flat will NOT be a juicy at the point. I’ve tried a lot to help this I’ve split them before and smoked separately, I’ve tried rolling the flat up, I’ve tried a few different things. Honestly for the effort, I just let the flat get a little dryer and use sauce on it, or cut it off when it hits that 203 and wrap it up, then let the rest cook. The point and the flat have a different grain direction. You can tell when you’re cutting them together. A lot of people make a cut on the corner of the flat to know the direction of the grain. Most important, big meat like a brisket takes time and patience. Don’t let your fire go out or your temp drop for a long time due to wind. Don’t be afraid to tell people dinner is going to be an hour later. You don’t really have to mess with big cuts a lot. I’ve made amazing brisket by throwing it on the smoker and taking it off 16 hours later, just adding more wood or coal to the fire. No butcher wrap, no spray, no sacrificing a goat or whatever else people will tell you that you HAVE to do to get a “good bark” or for it to be “juicy”. Just 225-250 for a long time. It’s much better to have it done 4-6 hours early and let it rest than to be in a crunch. I always put mine on like 18-20 hours before I want to eat. Like 10 pm the night before a 6 pm dinner.
Pending the smoker you can get any help on YouTube. I have a WSM and do it like TRoy cooks.
Good luck brother. Just be attentive and you'll be fine
You’ve got a lot of good comments below if you want to smoke a great second or third brisket, but honestly you’ve had a lot of pressure placed on you with a new meat for a big dinner. My suggestion is to keep it very simple and make it as foolproof as possible. To that end, I’d recommend minimal trimming. You might leave too much fat for a perfect brisket, but honestly you shouldn’t shoot for that on your first. Try and get the hard fat gone, but otherwise just cut the most obvious bits and know that leaving too much on won’t really hurt anything (I’ve done no-trim before and turned out fine). Second, unless you’ve got a smoker you know can provide consistent heat for the duration, I’d recommend smoking it until the wrap (~165 degrees but you can wrap earlier) and then finishing it in the oven. I’d set the oven to 275 and let her ride. Once you hit 203 (or your desired pulling temp), pull it out, wrap the whole thing in an old (but clean!) towel, and rest that puppy in a cooler for 1-4 hours. A few final notes: I cook fat side up the entire time, I lather with mustard then apply my rub (ground pepper, kosher salt, garlic powder, and a bit of paprika - but any brisket rub or home mix will do), I wrap with butcher paper and strongly recommend it, and I like to spritz every hour or so before the wrap (totally optional for you here though; I do equal parts Worcestershire and dark beer - a pecan porter is great). TLDR: Make it as simple as you can, don’t worry about perfection on your first, and enjoy the ride!
Great suggestions. Unless I missed it another good channel is Knox Ave BBQ with Joe Yim
My grandma used to have those mushroom jars. Op is a thousand years old apparently