How To make Smoked Beef Brisket

Gordon's Guide To Brisket

Here's a quick guide to one of America's most loved cheap cut, the Brisket plus a recipe to try.

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How To Make Texas Smoked Brisket Properly

You haven't had real brisket until you've had Texas Smoked brisket.. and you haven't truly lived until you've made a homemade smoked brisket. This isn't just a recipe for brisket, it's a recipe for success. Nothing but a beautiful smoke ring, and melt in your mouth tender brisket.

Recipe:

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How To | Smoke the Perfect Brisket

PittMaster Big Moe Cason demonstrates the best way to smoke your brisket to perfection without losing flavor or burning the bark. The most crucial takeaways are simple - Allow your meat to rest and slice your brisket against the grain!

The Prep
- Trim off the excess fat so you have a good surface to apply your rub.
- Pro Tip: When you're ready to serve, you'll need to slice against the grain for tender slices. Score the back end of the flat ahead of time, so you can easily locate against the grain once it's done.
- Spray the brisket with a little oil to allow the seasoning to adhere, then season all over.

The Cook
- Heat your grill to 225F.
- Place your prepared brisket on the grill with the thicker end facing towards the heat source (if you're using an off-set stick burner)
- Wrap the brisket when the meat reaches 160F. Use a combination of butcher paper and foil.
- Remove the brisket when the meat temperature reaches 200F.
- Let the meat rest so the juices time to work their way back into the meat.

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EASY smoked brisket recipe to nail it your first time

Smoking a brisket for the first time can be intimidating. I hope this makes it easier for you to make a pitmaster-level Texas smoked brisket on your first try! #Meater #meatermade

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ChefsTemp Thermometer:

Smoke Trails BBQ BRISKET RUB:

Dalstrong Knives:

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- Fillet Knife:

Oklahoma Joes Fire Basket:

MEATER +:

Meater+ Wireless Leave-in temperature probe (Essential for long cooks, temp alerts and temp graphs for nerding out and recording how your cooks went. It’s a game changer for BBQ):

Meater website:

Get the MEATER on Amazon:

Cheap Instant-Read Temp Probe (If you have no budget and can buy nothing else. It's a good starter and will work for a year or two just fine. Not a replacement for a leave-in probe):

Cutting board (get a big one with juice channels, trust me):

Cotton and black nitrile gloves (use them both for heat + liquid protection):

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):
Pellets (for pellet grills):

Making the Perfect Brisket | BBQ with Franklin | Full Episode

Learn how the brisket became a popular centerpiece of Central Texas BBQ. Hear from legends of Texas BBQ plus be guided through a step-by-step brisket cook experiment using three different methods. [Originally premiered in 2015]

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BBQ with Franklin
Pitmaster Aaron Franklin takes a boisterous road trip of BBQ culture -- the people, the places, and of course the food. Ten half-hour episodes celebrate the traditions and storied histories passed down through the generations, as well as those breathing new life into this distinctly American culture.

How to Smoke Brisket in a Charcoal BBQ for Beginners

Do you want to learn how to smoke brisket?
In this video i'm going to show you how to smoke brisket in a charcoal BBQ!

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If you own a charcoal BBQ, you'll be able to follow this video and learn how to smoke brisket.
There are many different types of kettle style BBQ's, however the set up and method we've used in this video will suit most kettle BBQ's.

Or if you own a different type of charcoal BBQ, you can set that up for smoking and reference the temperature guides and brisket tips shown in the video.

Now this brisket was one of THE BEST briskets i've smoked! It was so unbelievably juicy, perfectly tender and packed full of flavour.
If you are going to learn how to smoke brisket from a video, this one is it!

Brisket quality is one of the most important parts to get right when smoking a brisket. My strong advice is to spend the extra money and get a good quality brisket. If you have a group of friends to feed, suggest everyone splitting the cost and get a high quality brisket, your results will be much better!
You want to look for a nice uniform brisket with a nice thick flat, a brisket with a nice amount of marbling (intramuscular fat), but not one that's got heaps and heaps of top hard fat on it too. Try to avoid cheap, lean and small supermarket briskets.
The brisket I used in this video is something you want to try and target.

For anyone wondering, the brisket I used in this video is a Rangers Valley WX brisket with a marble score of 5+. I picked it up from our butcher at Austral Meat here in Adelaide.

For reference, find some of the temperature guides and brisket steps we used in the video below:

- We ran our smoker at around the 275F/135c range.

- We smoked this brisket for around 4 hours before we set up to boat it. I like to aim for a brisket internal temperature of around 160F/71c before I wrap/boat. I also like for my bark to be nice and set at this point too.

- I started checking for probe tenderness around the 200F/93c brisket internal mark, this took around 9.5 hours in total to get to that point. That time will vary depending on the size of your brisket, the type of BBQ you are using and many other factors.

- I wasn't 100% happy with the brisket probe tenderness around that mark so I kept the brisket smoking until I was. It wasn't until around the 205F/96c mark before I was happy with it. Always favour probe tenderness over internal temperature, some briskets will probe nicely around 200F/96c, others may need to go as high as 215F/102c internal before they are right. Every brisket is different and it may take some practice before feeling and understanding what is right.

Also, if you are interested in more kettle BBQ videos, check these ones out below:

Different Kettle BBQ set ups:

How to smoke pork ribs:

Beginners guide to BBQ:

Crispy pork belly:

Snake method set up:

As for the products used in this video, see below:

Blackjack Kettle (use code lownslowbasics to get 10% off your purchase):

For the rubs, smoking wood & briquettes:

We've also put together some specials on the Inkbird products we use.
Special links below:

Fast read thermometers:

Vac Sealer:

WiFi/Bluetooth Thermometer:

High Heat Gloves:

Temp Controller:

Thanks so much for watching this video and please ask any questions in the comments below. See you next time!

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