How To make Jeff's Favorite Barbecue Brisket
6 lb Beef brisket
Smoker for cooking 10 lb Charcoal
1/4 lb Mesquite wood
Basting sauce Barbecue sauce This is a perfect way to spend a day, and makes a meal fit for a king! It really takes a smoker to make this successfully, but creative folks can use whatever's handy. Select a good quality beef brisket. Trim off excess fat and store in refrigerator until ready to barbecue. If you wish, marinade the meat for additional flavor or tenderness. A good marinade can consist of water, Worcestershire Sauce, Soy Sauce, pepper, lime or lemon juice - whatever you like! (No Salt, though) Start 8 lbs. of the charcoal and allow coals to develop gray ash over all before beginning to cook. Reserve the remaining 2 lbs. for adding when needed later. Add wood that has been soaking in water for an hour or so. Cook the meat on a grate approx. 8 inches over the coals, adding charcoal and wood to fire as needed. It isn't necessary to keep a heavy smoke at all times, just 1/2 of the cooking time. Use a meat thermometer to determine doneness of meat to your preference. If the smoker has an indicator for temperature, a low heat is fine. Coals and wood tend to burn at lower temperatures when enclosed in a smoker. While cooking, it is essential to baste often with the basting sauce. Usually every 10 minutes or even less will ensure a juicy and delicious brisket. If basting with another sauce, remember that anything containing sugar or tomato will burn, leaving a scorched flavor. That's especially true with meats cooked over long periods of time. Serve with the warmed barbecue sauce and breads, beans, salad or potatoes. Enjoy! Jeff Duke
How To make Jeff's Favorite Barbecue Brisket's Videos
The ONLY WAY I Smoke Brisket on a Pellet Grill
You'll see 100 different methods out there when it comes to smoked brisket, but this method is pretty foolproof and delivers ONE HECK OF A BRISKET! Come check out this pellet grill brisket!
I am affiliate for Camp Chef. Sales made through these links will result in commissions. If you are interested in purchasing this Camp Chef Pellet grill, follow this link:
I've been a HUGE fan of Certified Piedmontese beef... seriously this stuff is great! I am now working as an affiliate for them, click here for some of the best deals:
Products that I recommend for your everyday grilling:
Thermapen Mk4 Instant Read Thermometer:
Victorinox Boning Knife:
Victorinox Chef Knife:
Victorinox Slicing Knife:
26 Inch Cutting Board:
Grilling Tools:
Nylon Grill Brush:
Bristle-Free Grill Brush:
Grill Cleaner:
Food-Safe Black Nitrile Gloves:
Oven/Grill Gloves:
Wire Rack:
Wagyu Beef Tallow:
Duck Fat Spray:
In todays video I am going to show you how to smoke a brisket, foil boat method! Foil boat brisket is something that I picked up from Brad at Chuds BBQ, and from the first time that I saw it in his videos I was intrigued by the texture of the bark that it produce. So I had to try this out for myself.
The brisket I used started around 15lb but after trimming it was probably closer to 12.5lb. I used a yellow mustard binder and seasoned it up with some homemade brisket.
Brisket Rub:
- 2 Parts Coarse Black Pepper
- 1/2 Part Lawrys Season Salt
- 1/2 Part Kosher Salt
- 1/2 Part Granulated Garlic
I used my Camp Chef Pellet Grill for the smoked foil boat brisket, which I ran consistently at 250F for the entire cook using the Knotty Wood Almond Pellets. I never needed to spritz as the surface of the of the brisket remained slightly moist the entire time. When I achieved that rich color and texture on the bark, I pulled it and wrapped it in 2 sheets of heavy duty wide foil and created the foilboat brisket. Returned it to the smoker until it was probe tender (probe feels like its going into butter) and for me that was at around 203F.
The key at this point is to rest your brisket, and since this finished up around 6:30am I wasn't even close to hungry! I let it cool down outside in the open air until it reached around 180-185F and then placed it in a foil pan (but still in the foil boat) uncovered in the over which I had set for 170F. I left it rest in there for the next 6 hours and let me tell you what.... my whole house was drooling as it smelled like brisket!
As you can see this tender brisket turned out phenomenal and was one JUICY brisket!
Now this isn't a wagyu beef tallow brisket, hot and fast brisket, Jeremy Yoder brisket, Smokin' Joes Pit BBQ brisket, Guga brisket, Chuds BBQ brisket, or an Ash Kickin BBQ brisket.... but this IS an overnight brisket using the foil boat method by yours truly... Anderson's Smoke Show
If you enjoyed this Texas style brisket video, be sure to subscribe to Andersons Smoke Show and I will see you in the next video!
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Don't start your cook off with a dirty grill or smoker! Get yourself a GOOD bristle-free grill brush like the ones sold by Grillaholics: (Be sure to use coupon code SMOKESHOW to save 20%)
I am affiliate for Camp Chef. Sales made through these links will result in commissions. If you are interested in purchasing this Camp Chef Pellet grill, follow this link:
I've been a HUGE fan of Certified Piedmontese beef... seriously this stuff is great! I am now working as an affiliate for them, click here for some of the best deals:
Link to Thermapen Mk4 Instant Read Thermometer -
Interested in some of the best BBQ Rubs out there? I'm absolutely loving the Bearded Butchers rubs! Check them out here:
Check out my Amazon store here:
Looking for a better way to light your charcoal? Want 10% off? Check out the GrillBlazer:
Interested in checking out the Grill Masters Club? Click here:
Here is a link to my Ooni oven:
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#CampChef #Brisket #PelletGrill
Jeff Sellers Brisket Smoking Video
Jeff Sellers reveals his method for smoking brisket and why it turns out perfect every time. texas-bbq.us
How to Make Smoked Pulled Beef Brisket
In this video i'm going to show you the ultimate video for any beginner getting into BBQ!
I'm going to show you how to make smoked pulled beef brisket!
In this video i'm keeping it simple and cheap. This brisket cost me around $20, it was 1.3kg or so and could be stretched to feed a family of 5 or 6.... Maybe even more!
You can use pulled beef brisket in sandwiches, tacos, as pizza topping, in pasta, pies, nachos and much more!
For reference, here's how I smoked this brisket below:
- Set my smoker to 250F/120c
- Smoked for 2.5 hours until I was happy with how it looked
- Wrapped in foil with beef stock and butter
- Around 2 hours later the brisket was probing tender around the 210F/99c internal mark
- I let the brisket rest before pulling apart
*Note that this was a small brisket, larger briskets will take much more time
Here's some of my most commonly used prodcuts:
Bronco Pro Drum (use code lownslowbasics to get 10% off your purchase on the Oklahoma Joe's range and also the Slow n Sear range!):
The camera I use (Sony a6400):
The studio lights I use:
Meat injector:
Jaccard (meat tenderizer):
Boning/Trimming knife (use code LOWNSLOW10 to get 10% off):
For rubs & smoking wood:
Fire lighters and lighters:
Meat:
We've also put together some specials on the Inkbird products we use.
Special link below (use code LOWNSLOW15 to get 15% off):
Don't forget, you get special discounts as a YouTube member!
If you have any questions, don't hesitate to ask in the comments below, thanks for watching and i'll see you next time!
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How to Smoke Brisket, the EZ Method.
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This Video: Pellet Smoker Brisket
By: Smoked Meat With Jef
Video tutorial on how to smoke a standard brisket. Utilizing a Pellet Smoker.
Cook (Smoke) Time: 8-10 hours with resting time.
Wood used for smoking in this video: Grilla Grills Competition Blend Pellets
Finished Internal Temp: 200 deg.
Items seen in this video:
Pellet Smoker – Grilla Grills Silverbac –
Gas Grill (Background) – Weber Spirit, older model –
Cutting Board – Pine Butcher Block salvaged from the thrift shop and resurfaced/refurbished in my shop.
Mentions:
Grilla Grills -
More Info - Grilla Grills User Facebook Group -
Video by Jef Spencer, Copyright 2018 by Refined Pallet
Smoked Veal Beef Brisket
We call it White Beef Brisket, something special we low and slow up here at the Pit. It's veal brisket, and it's real easy to do. Ask your butcher to source some veal for you.
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