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.
Dino-Sized Brisket in TEXAS!! Best American Food BBQ!!
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LEGENDARY TEXAS BBQ
1. THE ORIGINAL BLACK’S BARBECUE
SOCIAL: @blacksbbq
WEBSITE:
ADDRESS: 215 North Main Street, Lockhart, Texas 78644
OPERATION HOURS: Sun - Thurs 10AM - 8PM | Fri - Sat 10AM - 8:30PM
The Original Black’s Barbecue is the oldest in Texas, run by the same family since 1932. 3rd Generation Pitmaster Kent Black slow smokes all Barbecue the way his grandfather did in 1932. A simple rub, local Post Oak Wood and patience is the secret. Their brisket is truly legendary.
???? HOMEMADE SAUSAGE: Black’s BBQ’s 80 year old recipe and techniques remain the same as each ring is hand stuffed and hand tied, then smoked to perfection. Take the brisket trimmings and chop them up, then place them in a mixer. Along with the chopped meat, add the mixture (salt, pepper, and a flour based binder) and water. Fine grind it so it comes out looking almost like hamburger meat. Pour into the stuffer. Stuff the casings with ground meat. Cut and tie them. Place in the smoker and allow them to smoke for about an hour.
????PRICE: $3.99 per ring
???? BRISKET: Take raw brisket and trim off the fat. Begin by cutting some of the lean end off (this meat is used for sausage). Trim off the edges to make it round and make it more aerodynamic, which helps give the brisket less chance to burn. Cut off 2/3 of the hard fat. Continue trimming. Add Blacks secret seasoning, which includes special salt and pepper, red pepper, cayenne and secrets, and massage into the fibers of the meat. Place the raw brisket in the smoker and allow it to smoke for 6 hours. After the first cook, let the meat rest by removing the brisket and placing it in a walk-in cooler to dry-age for a few days. After dry-aging, it’s time for the second cook. Place the brisket back in the smoker for another roughly 6 hours, until your brisket is mouth-wateringly perfect. Don’t forget to enjoy it with Black’s infamous Norma Jean’s Original BBQ Sauce!
????PRICE: $22.99 per pound
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Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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Smoked Brisket Recipe | Over The Fire Cooking by Derek Wolf
Perfect Smoked Brisket with @saltfirebbq ????????????
This is the ultimate tutorial on how to make perfect Smoked Brisket every time from @saltfirebbq. Go read his whole step by step walkthrough to becoming a brisket expert on our blow! So fricken delicious!
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Texas Style Smoked Brisket
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Texas Style Smoked Beef Brisket is more than a simple recipe, it’s a process for melt in your mouth smoked brisket. All you need is salt, pepper, smoke, and time, and you’re on your way to eating the best beef brisket of your life. RECIPE HERE:
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00:01:15 - Texas style brisket ingredients
00:01:36 - How to trim brisket
00:03:47 - How to season brisket
00:05:22 - How to smoke brisket
00:05:51 - How to wrap brisket
00:08:39 - How to rest brisket
00:09:07 - How to slice brisket
00:12:25 - How to serve brisket
Ingredients
1 12-14 pound whole packer brisket
2 Tablespoons coarse Kosher salt
2 Tablespoons coarse ground black pepper
2 Tablespoons garlic powder (optional)
Instructions
Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
In a mixing bowl or empty spice container, mix the salt, pepper, and garlic. Share over the brisket to evenly distribute the spices on all sides.
Preheat your smoker to 225 degrees F using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours).
On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.
Close the lid on the smoker and, maintaining 225 degrees F, continue cooking until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 5-8 hours).
Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing. Slice both the point and the flat against the grain with a sharp knife and serve immediately.
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How to make Brisket with Truth BBQ
Brisket with Truth Barbeque
I've been lucky enough to build amazing relationships with some of the top pitmasters in the world. In this Meat the Masters series I have convinced them to share some of their best kept secrets with you guys.
In this episode, my buddy Leonard Botello IV, owner of Truth Barbeque shows you all his secrets to making an amazing brisket. If you are not familiar with Truth Barbecue, they are currently ranked #3 on the coveted Texas Monthly Top 50 BBQ Joints list. This is a huge accomplishment in of itself. However, when you add in the fact that Truth operates two locations (Houston & Brenham), this is an even more amazing accomplishment as it shows they have been able to maintain that craft BBQ quality while operating multiple restaurants.
Leonard doesn't hold back any secrets in this brisket video video as he shows you exactly how they make brisket at Truth on their 1,000 gallon Mill Scale offset smoker. Next time you are in Houston or Brenham be sure to stop in at one of the most amazing BBQ restaurants in the world. Pro Tip: Don't sleep on the desserts made my Leonard's Mom!
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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