00:11yes guys today
00:22fatality is brisket day finally I'm gonna show you guys
00:29how to cook a basic brisket it's not that hard but online all the time whether it
00:36be on YouTube or reddit or Facebook this meat seems to be the one that stumps
00:42everybody and I get it as a beginning pitmaster I felt the same way but
00:47really when you get down to the basics it's not really that hard and I'm gonna
00:52teach you the basics today now first things first you've got to trim your
00:57brisket I just did a whole video on trimming so I'm gonna skip all that but
01:01I am gonna link it down below now make sure your brisket is face down we're
01:06gonna hit it with some all-purpose rub if you can't grab that go ahead and use
01:10salt and pepper now get the back and then make sure that you get all four of the
01:14sides before you flip it over and then hit the top you can use a binder on your
01:19meat here if you do I would maybe use an oil but you don't need to rest your meat
01:25afterwards give it about a half an hour and it's gonna draw that moisture out and
01:29that moisture is gonna hold the rub to the meat it'll stick just fine now that
01:36you have your base coating down flip them back over so that their fat cap up
01:41we're gonna hit them with a little bit of our barbecue rub and I know that some
01:45purists are gonna crap on me for this but it's gonna deepen the color it's
01:49gonna add a richness of pepper notes and it's gonna make your bark really good so
01:53go light here you don't have to do much again make sure that you get all of your
01:58surface and again you can hate on me in the comments all you want to but I saw a
02:02lot of brisket I'm telling you you're not gonna regret this decision
02:15now this is all the prep that we're gonna do for these basic briskets if you
02:19learn how the meat works you don't have to do a bunch of injections and such to
02:23get a great deep beef flavor that you can enjoy at home now I really want the
02:27salt and pepper to pop in this so I'm gonna go ahead and add one more light
02:32layer of AP rub totally optional that's just how I want it now patience is key
02:37with your brisket get your smoker fired up to 225 and prepare to chill the F out
02:43relax enjoy the weather your family a beer whatever you're gonna be in this for
02:48long haul now for this video I'm gonna use this pit boss copperhead XL because
03:04it's easy and that's what we're doing today easy I've got some pans in here to
03:09catch my drippings because this son of a bee will catch fire if grease gets in this
03:13firebox now we're using probe thermometers so we're gonna be able to see
03:17the internal temperature and we're not gonna waste a bunch of time walking back
03:20and forth but we're gonna come back in a few hours and check it out all right
03:24guys so I've had this meat in the smoker for several hours now we're looking at
03:29about about six hours this has been a smoker and it's kind of stalled around 155
03:34so you really have two options when it stalls you just let it sit you let it go
03:38at this point we haven't wrapped so if you go ahead and wrap it and that'll help
03:43kind of boost it past that stall now typically you're gonna see a stall
03:47somewhere between like 155 and 175 it's nothing to be alarmed at you can just
03:52keep doing what you're doing be patient in this instance since we haven't wrapped
03:57yet we're gonna go ahead and wrap it
04:02ah so now there are a couple things you need to look at before you decide to wrap
04:06your meat you need to check the color your meat you're looking for this color
04:10here a common misconception is that burning the outside of your brisket is
04:14good bark that's ridiculous you're looking for a deep mahogany color at this
04:19point you'll notice that the outside has really firmed up it's starting to dry out
04:23this meat is not going to take any more smoke so we're good to go ahead and wrap
04:27it now normally I would choose to wrap these and foil over butcher paper but
04:32since I'm already using these pans as drip pans I'm gonna go ahead and toss my
04:36brisket in these the wind sounded rough af so we'll stick with the voiceover now
04:41you can use butcher paper if you like but as a beginner I'd stay away from that so
04:46you can add moisture into your mixture now this moisture is a mix of two cups of
04:50water a heaping tablespoon of beef base a tablespoon of Worcestershire sauce and
04:55one tablespoon of soy sauce however you wrap it make sure that you wrap it
05:00tight you want all of the rendered fat and your mop to stay in the wrap now
05:04again some people are going to hate on me for telling you to use moisture in your
05:07wrap but those people are probably not making good brisket the only person
05:12you're cheating by not cheating is the people eating your food
05:24now I'm gonna go ahead and toss my probe back in and play some Zelda but if you
05:27don't have a probe you should check this about every hour from this point I would
05:32suggest checking it every hour to hour and a half anyway through the whole
05:36process so it's about three hours later my brisket is hit 205 which is where I
05:42want it to be and I've tossed my flat into the cold oven to rest the oven holds
05:46heat grate and it's an excellent place to rest your meat you can also wrap it in a
05:50towel toss it in a cooler whatever now grab your point throw it onto your
05:55cutting board and at this point we're gonna make roughly two inch slices the end
06:01goal here is to have a two by two square the next step here is gonna be to grab
06:16your favorite sweet sauce and normally I would just use mine but I didn't realize
06:20out until a few minutes before so I went to the store and grab some Rufus Teague
06:24sweet sauce it's pretty good mix it in with the juices in your pan until you have
06:29the consistency of a thin sauce then grab your brush line up your pieces
06:34liberally saucing them as you do remember there's no mistakes only happy
06:39little burn ends JK you can definitely ruin these but not really at this point
06:44once you're done bump your smoker temperature up to 300 and toss your burn
06:49ends and for about another 30 to 45 minutes now we're gonna hop back to our
06:54flat which is rested for about 90 minutes at this point now there are people who are
06:58gonna tell you you need to let it rest for hours and I guess you can do that if
07:01you want but I don't notice anything different and I've literally cooked
07:05thousands of briskets so now you'll notice as we put it down here it's got
07:09that nice jiggle it's got a beautiful deep dark mahogany bark it not only looks
07:15great it's gonna taste great it's not burnt it's straight flavor
07:29now we're gonna find that marker we put in here earlier and we're gonna go ahead and
07:33get to slicing you'll want to keep your pieces about as thick as a pencil and as
07:39I'm cutting this I just want you to look in the background here and notice all
07:42that delicious juice that's in the pan
08:05now I'm gonna grab this super thick piece at the end just so I can super flex on how
08:10well this is cooked and how easily it's gonna just pull apart check this out
08:16bam son that's exactly how it's supposed to be done and it is so good it's got such
08:23a deep rich beef flavor to it now I know a lot of you guys are gonna want to see
08:27that bend check that out perfect if we look close here we can see how that fat
08:33between the fibers is rendered out and really you're not gonna get a better cooked
08:38brisket I don't think not especially not for a beginner level cook now I'm also
08:43gonna suggest that you take all of that meat that you just sliced up and you toss
08:47it right back into your juice pan and let people serve themselves from it it's
08:51gonna get that last bit of good juice onto that meat that juice is also great
08:55for like brisket gravy if you're having mashed potatoes or something with it
08:59don't waste that juice it's good stuff you can make a lot of sauces from it
09:22now originally I was gonna cut this part but I mean look at all this juice this is just from
09:27the flat
09:28that that's like the thinnest fat part of the meat it's not the point where all the
09:32fat and the juice usually is that is straight off the flat look at that I'm
09:36just gonna have to toot my own horn like Arn Anderson and give a little tutu right
09:39here guys here it is the perfect beginner burnt ends look at those got a great bark on
09:48them sucking look at the juices dripping off of them that's hot but I'm gonna have to try
09:56well let me try a smaller one because they're they're toasty
10:06Wow you can't beat that guys it's literally that simple you like a king at your own house
10:12it's just patience pretty much the man right now literally the man I mean go
10:19ahead I'm gonna go ahead and put up the end screens right here but I'm just gonna
10:23call myself the man over and over again like Ric Flair you know what I'm saying
10:28I'm gonna go ahead and put it in there whoo the man
