How To make Brisket
1 brisket -- 6 to 8 pounds
1 tablespoon kosher salt
1 tablespoon cracked black pepper
1 teaspoon garlic powder
1 package onion soup mix
3 tablespoons soy sauce
3/4 cup water
Brush brisket with soy sauce. Season with salt, pepper and garlic powder. Broil fat side up until seared. Spread soup on top and moisten with 1/4 cup water. Pour remaining water into pan. Roast at 325 degrees for 4 hours, basting every half hour, turning every hour and adding additional water to pan as needed. Allow brisket to set before carving.
How To make Brisket's Videos
Jewish-Style Braised Brisket
Looking for a classic recipe with a modern twist? Try our Jewish-style braised brisket inspired by The Marvelous Mrs. Maisel. It's the perfect comfort food for any occasion. Starting with a Certified Angus Beef brisket and flavorful herbs, this savory dish will have your whole family at the table in no time.
Full recipe here:
INGREDIENTS:
3 1/2 to 4 pound Certified Angus Beef ® brisket flat
1 tablespoon kosher salt
2 teaspoons black pepper
2 tablespoons vegetable oil
2 to 3 yellow onions, diced (3 cups)
2 carrots, peeled and cut in large dice (1 1/2-cups)
3 ribs celery, cut in large dice (11/2-cups)
4 to 6 cloves fresh garlic, finely chopped (1/4-cup)
1/4 cup tomato paste
1 cup pomegranate juice
1 can (14.5-ounce) diced tomatoes
3 bay leaves
4 sprigs fresh thyme
~~ If it's not CERTIFIED, it's not the best. ~~
--------------------
Connect with us!
--------------------
Buy the best Angus beef:
Get our email newsletter:
Shop our online brand store:
Join our loyalty program:
Download our Roast Perfect app:
Spanish website:
Japanese website:
========================================
Items from our store featured in our videos:
German Steel Knife Set in Acacia Wood Block
Salt & Pepper Mills
Salt & Pepper Cellar (Himalayan Flake Salt + 5 Peppercorn Mélange)
Walnut End-Grain Cutting Board
Smoked Texas Brisket Recipe - Confit Brisket
Thank you for watching my smoked Texas brisket recipe. On this video, I took an E3 Meat Company brisket and smoked it Texas style using some SPG. Once the brisket was smoked, I rested/held the brisket in some wagyu beef tallow for 10 hours! This is by far one of the most flavorful briskets I've ever smoked. The flavor of this E3 Meat Co brisket was so beefy and the beef tallow took the flavors to a whole new level. This is a must try recipe.
#e3meatco
Thanks for watching
Smokin' Joe
Order your E3 Meat Co Beef Here -
AMAZON LINKS
Wagyu Beef Tallow -
Pistol Grip Injector -
16 Mesh Black Pepper Used In My SPG -
Pickling Spices -
Dukes Mayo -
Fleur De Sel (Salt)-
Cut Resistant Gloves -
Pizza Screens -
Nitrile Gloves (Black)-
RODE Mic Set Up -
Nikon D5600 Camera -
Order PS Seasonings Here -
Order Your Dalstrong Knives Here and Save 10% -
Order Your Hestan Cue Induction Burner here-(enter Smokinjoe at checkout for 20% off)
Order Your Custom Cutting board like the one used in this video here - Enter SMOKINJOES for a discount-
Order your Yoder Smoker Here -
Order Your PK100 Smoker Here and get 10% off - Order Your PK100 Smoker here -
Oven Baked BBQ Style Brisket - Low & Slow & Smokey
You don't have to go to #Texas to get #Brisket make this in your home instead!
EASY smoked brisket recipe to nail it your first time (2023)
Go to and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code SMOKETRAILSBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
______RECOMMENDED BRISKET RUB_________
Try Smoke Trails BBQ Brisket Rub on your next brisket. You can get it here:
_______________
Advanced brisket videos:
Hot & Fast & Hold Brisket:
190 & Hold method:
Chapters
00:10 Trimming
04:35 Tallow
05:20 Rubbing
08:15 Smoking (time & temp)
12:45 Endure Hardship (optional)
13:15 Wrapping
14:00 Finishing (when to pull)
15:15 Resting
16:00 Slicing
_______________
BUILD A SOUS VIDE HOLDING CHEST
Quick explainer of how to build one:
Full step by step tutorial videos on Patreon for Hero Squad members:
_______________
JOIN MY PATREON:
______________
GET INVOLVED IN THE SMOKE TRAILS COMMUNITY
Smoke Trails BBQ Nerds Facebook Group:
Instagram:
_______________
RECCOMENDED PRODUCTS
ChefsTemp Thermometer:
Get SMOKE TRAILS BBQ BRISKET RUB here:
Texas Monthly BBQ Freak Hat:
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
Dalstrong Knives:
- Valhalla Fillet (viking) Knife:
- 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):
Typhur Instaprobe:
MEATER + & MEATER block:
ChefsTemp Thermometer:
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):
This video is sponsored by Zbiotics
This video contains affiliate links and sponsored content. I earn a small commission to help support my channel when you purchase through these links.
Cooking a Brisket Like a Steak
Why is a medium rare filet mignon extremely tender and juicy while a medium rare brisket is completely inedible?
On the other hand, how is it possible that a well-done filet mignon is like shoe leather while a “well-done” brisket is melt in your mouth tender?
It comes down to anatomy and what each muscle is used for.
The chest of a cow (brisket) is responsible for supporting 60% of the cows weight. In order to support this constant pressure, brisket is packed with tough connective tissue and collagen. But the beautiful thing about this collagen is that when it finally starts to break down (+160F internal), it turns into melt in your mouth and flavorful gelatin. So while the tough connective tissue might initially seem like a curse, it becomes the exact reason why brisket is so good when prepared properly.
Compare this to filet mignon which absolutely lucked out in terms of responsibility. All it has to do is laterally move the legs (it doesn’t even need to lift them). As a result, it’s the most tender cut on the cow (but also the most boring imo).
In this experiment I focused on the point section of the brisket due to the additional marbling, and used an Asian pear based marinade to help tenderize (be careful with how much you use it can make meat mushy). To cook it I alternated between high direct and indirect heat and got the internal temp up to 203F in about 1/10th the time it would normally take to smoke a brisket. The texture was nothing like a tender slow smoked brisket, but the flavor was on point and it turned out surprisingly good!
It’s also important to note that this was an Australian wagyu brisket. But in my experience, a highly marbled USDA prime brisket is very similar in terms of quality/marbling, so if you’re in the US, that is what I would use if you attempt to recreate this!
Thank you Andy @andy_cooks and Carrara ( for the Wagyu beef!
—————
SUBSCRIBE and RING THE BELL to get notified when I post a video!
PLATFORMS
-Snapchat:
-Instagram:
-TikTok:
-Facebook:
-YouTube:
DISCOUNTS
WEBSITE
FILMED BY
Sophia Greb
—————
#brisket #steak #grilledfood #cooking #juicybrisket #marinade
Texas Style Brisket Recipe
Texas Style Brisket has never looked, smelled or tasted so good. Chef Tom demonstrates how to trim a brisket and then employs the Yoder Smokers 20” Loaded Wichita Offset Smoker to cook a tremendously tender, superbly smoked full packer brisket, using butcher paper for maximum moisture retention.
With a 14-hour low and slow cook time and a straightforward salt and pepper seasoning, this Texas Style Brisket Recipe is all about patience and simplicity. Chef Tom throws on some R Butts R Smokin’ R Beef Rub to get some garlic flavor with the salt and pepper, and the result is a juicy smoked beef brisket with an unbelievable bark that slices like a dream and is completely worth the wait.
► PRINT RECIPE:
RECIPE COOKED ON:
SUBSCRIBE for NEW RECIPES every Tuesday + Friday:
WATCH OUR FAVORITES NOW! ►
________________________________________________
*** CHEF TOM’S TOP PICKS ***
BEST PELLET GRILL:
BEST CHARCOAL GRILL:
BEST GAS GRILL:
KITCHEN TOOLS:
GEAR:
_________________________________________________
*** FOLLOW US ***
FACEBOOK:
TWITTER: @atbbq
INSTAGRAM: @atbbq @cheftomjackson