How to Make the Ultimate Texas Barbecue Brisket in Your Own Backyard

[@ToddFoxworthy]

I did my very first brisket by following these instructions, and it was a triumphant success! 100% would recommend doing it this way for the complete newbie. Thank you Cook's Country and America's Test Kitchen!

[@franklintheman8310]

I was the same. was crossing my fingers as I had never done this. It was perfect!!

[@DownAndDirtyOffRoad]

Did you leave both vents wide open?

[@ToddFoxworthy]

@@DownAndDirtyOffRoad Yes, I did.

[@alfonsonieves1921]

Would this work in the oven?

[@DownAndDirtyOffRoad]

@@alfonsonieves1921 bake it in the oven? Probably wont turn out too good. Or are you saying let it rest in the oven instead of a cooler, which works.

[@ericwright8592]

For anyone thst hasn't had true Texas brisket, it's like the finest steak and the smokiest bacon got together and had a baby. It's amazing.

Eric Wright It’s meat butter. 😋

[@tomgates316]

@Herbie Versailles Depends on what county in Texas you are from. A lot is also post oak.

[@kevingray8616]

@@tomgates316 Yeah, was watching some BBQ guy in a video; likely a Franklin video; was a black guy. He made an excellent point when it comes to wood. “They used what they had.” So true.

[@davidslinn5920]

@@kevingray8616 I saw that video. I think was Rodney Scott from Scott's whole hog BBQ in South Carolina.

[@evictioncarpentry2628]

I've only eaten at Hard Eight BBQ outside Dallas and wasn't super blown away. It was good, don't get me wrong but... For what I paid... Meh. Lol

[@Daynaleo1]

I have lived in Texas most of my life. At 63 years of age I have smoked probably close to 500 pound brisket my own self. In fact the reason I bought my Oklahoma Joe smoker was specifically cook a brisket and pork shoulder. That’s fine and good when I can cook at home, but occasionally find myself on the road at relatives or other peoples house who don’t have a 600 pound offset smoker. I tried early on to do briskets on their barbecue grills with at best mediocre results. Thank you for perfecting this. As I watched, it all made sense, and I am somewhat surprised I did not figure this out. Again, thank you from the bottom of my heart. I love you show and watched every episode when it was only on PBS tv, and the internet was not available.

[@MovableNu]

Just smoked my first brisket today for Thanksgiving 2022! So far it’s been a raging success from the folks who got some right as I was slicing it. Thank you! This is gonna be in my permanent rotation! Edited to add that I’ve made this recipe for every Thanksgiving and/or Christmas since then! Perfect every time and I’ve suggested this video to anyone who wants to do the same! Can’t recommend it highly enough!

[@marymorales8609]

I'm a Texan and I approve this video! And if anyone is ever in Texas try the thousands off bbq joints with Franklin's bbq in Austin in my opinion being the best! But there's plenty of competitors right at their door! Thanks ATK, for taking the proper time and care to turn out a great video and brisket!

[@hernandodominguez1743]

My first ever brisket was picture perfect; and no one could believe I made it on the small grill. I love this channel.

[@carolemcmahan3398]

So I have made this twice in the past 2 weeks!! I keep forgetting to take a picture and my family ensures there are no leftovers, which is the best compliment of all!! Thanks ATK for the tutorial!!!!

[@randyclary8635]

I am a Texan on the other side of the world, and this is ABSOLUTELY AMAZING!! Thanks from the bottom of my heart!!!!!!

[@TereseBoudart]

I have made this 2x and I am a complete novice on the Weber. It was amazing! Juicy and super flavorful. I followed the recipe to a T. My family is forever grateful for this recipe. Love Cooks Country! Every recipe I have tried has been fantastic.

[@annaeeee7516]

I have never grilled anything in my life, but that brickette trick is nothing short of amazing. I love the precision!

[@MichaelHanleyRFSN]

Truly a labor of love that looks so delicious.

[@LarrySmith-ic2qm]

Tender, juicy, amazing. And super simple. Thanks America's Test Kitchen and Weber grill. Did it on my 26 inch, used 160 brickets, 7 hours to the wrap, 2 more hours to 205.

[@bobulhed]

You guys are always my favorites, and this video made my soul smile. I'll be cooking this.

[@60Airflyte]

I did this a few weeks ago at the beach. It was amazing! It was a lot of planning, work, and organizing but it was fun. I need to wait until fire season ends in California and then I’ll do it again. Be prepared to not get much sleep and get back into bed smelling like smoke. Thank you for figuring it out for me.

[@Izzy-qv5eb]

Thank you for working two years to perfect it and share your secret that’s why I always go straight to your channel buy what you endorse and cook your recipe’s you truly are he best at what you all do!

[@RadiusFive]

I love that ATK always grills on a 22 inch Weber kettle. No offset, electronics and lots of money. Just the common grill of the common family. I am reviewing this video for tomorrow's brisket.

[@LizzieBoredom9]

Cannot wait to make this!! I've used your snake method quite a few times for pork butt and it was amazing!! I lived in Austin, TX for a few years and have really missed their brisket. This is a dream come true!!

[@thetek9]

If you’re doing this, or any smoke cook, I’d highly recommend a second thermometer probe at or slightly above grate level so you can monitor the cooking temperature. Again, this will prevent opening the lid to maintain temp, and will allow you to adjust the vents for the best temperature. Also, after trying several different brisket cooks on a Weber, I eventually gave up and went for a pellet smoker. Gusts of wind can cause so much fluctuation in temperatures, it became exhausting to do long brisket cooks.

[@jomangeee]

after trying their turkey recipe I would not trust any of their instructions! They assume everything will go perfect, these are not recipes for home cooks

[@dmcannon99]

I use a dual remote probe (Maverick ET-732), which allows monitoring the temperature of the smoker/grill, as well as the food. It's a good idea, as you can see if anything goes wrong in the environment, like loss of heat or the heat going too high.

[@ytreece]

I am looking at pellet smokers too. Which one did you get?

[@thetek9]

Perle Demenia Green Mountain Grill Daniel Boone. But it was a few years back, not sure what the latest landscape looks like

[@bl6973]

thetek9 If you don’t want to dish out money on a not so good probe thermometer, you can get the thermoworks dot which is cheaper than the chefalarm

[@algrimm6093]

Brisket looks amazing!

[@robertmeiser7596]

... Have done this technique half a a dozen times now, and it has been a 100% crowd pleaser every time ... !!! Thanks so much for sharing this you guys ... };^) ... !!!

[@ChrisSouthward-e4v]

I'm going to try this smoked brisket on my S n S charcoal smoker. Thanks for your hard work in getting this right. It looked delicious.

[@jenniferclark8501]

Thank you sssssoooooo much for all the time you guys have put into this! I never thought I could ever do this on a regular grill. And now I see you can.

[@noelfreeman4312]

Did this again today for probably the 7th or 8th time. It's perfect, and the brisket I make this way is better than any restaurant I've ever been to.

[@fredturd]

Works w/dino ribs too! Consistent results! S. TX approved for 2 yrs! Except I use butcher paper (more caramelization/less roast beefy) as recommended by Aaron Franklin.

[@franklintheman8310]

I did this yesterday for a 20 person bbq, it was perfect! timing was to a tee! temperatures hit their mark exactly at the time they say. I had over the top compliments all evening! Amazing! thanks for doing 500 lbs to get this perfect!

[@marutakelers1856]

Truly mouthwatering

[@BDGilroy]

GREAT video. This DID work well for me, the flat was fantastic, the best I ever had, the point was on point. The ONLY problem I had was the wrap. I had the foil as tight as I could get it, and still after the Brisket got to 205 and I went to flip it and put it in the cooler it was so soggy with fat and drippings it was like flipping a water balloon with a golf ball inside it! Juice everywhere! Cant flip it without it leaking all over the place. So beware, maybe trim more fat off next time, or use Butcher paper and find a way to seal it better. Washed the bark off as well. BUT everyone was AMAZED that the flat was so tender and juice!

[@joewilson4561]

I can sat I've used this recipe twice and it comes out friggin perfect

[@Hneely]

I first seen this on tv, saved it on my phone. Got my 22 inch grill and we are going to go for it👍👍

[@aschachtner31]

My stepdad just made this. He followed the directions to the letter and it turned out AMAZING! Thank you for the secret recipe 😉

[@eurso8552]

How many hours total did it take?

[@BeccaTheBoring]

I totally tried out a charcoal snake today. I used a rump roast cuz brisket is $9/lb, but I'm very impressed with how it turned out!

[@toandang4299]

Check out Costco. Depending on where you live, it’s usually the best price. $2.79/lb for prime here

[@peggyfrobos2500]

Rebecca Gillan , I paid $2.99/lb at Sams club this week!

[@carloscausillas]

Amazing! I will try this method. Thank you. The snake method is brilliant.

[@MS-es9hm]

thank you for making this video. very straight forward and easy to do at home. Pork is next!

[@dm3144]

I am new to test kitchen and I love this recipe! I want to impress my grandson by doing this,(or letting him do it) lol😆

[@FlyingMAir]

Call me lazy, but I'm modifying this recipe to smoke in my Traeger tomorrow with mesquite pellets. It's rubbed and in the fridge now. Wish me luck!

[@eddiefrank3319]

I'm doing the same thing. Just came to this video for the temps and trimming.

[@jimwalsh77]

I’m curious. How did that work out for you both?

[@mackadams5049]

I'm doing this soon, what temp do you recommend for the Traeger? How long did it take for a standard sized brisket, and did any of you use a smoke ring? How long do you let it rest? Thanks!

[@noSimpininmypimpin2361]

Traeger takes no skill just put it in the oven while you're at it. Easy bake ovens😂😅

[@angiehalliday8754]

I use this technique, it's never failed me. I don't do the wrapping part or the cooler rest, I just let it go until it burns out (usually overnight!), finish it in the oven if it's a big one. I figure after 7-8 hours it's gotten all the smoke it's ever going to take. Then rest it on a sheet pan. I don't do that water pan thing either.

[@tihzho]

12:45 To skip over the cooler and get back to what you came here for

[@NextExiter]

Lol. I watch these just for the equipment reviews, though I stay for the recipes.

[@tracydee4681]

I trust every single recipe they have!

[@ddoom75]

I'm so glad you kept it true Central Texas-style. Bravo!

[@kevingray8616]

@Herbie Versailles Central Texas uses post oak. Mesquite, from my understanding, is more of a west Texas thing because they have mesquite in abundance.

[@sopraltenass13]

Winner winner, indeed!

[@damigotit1052]

Great jobs guys, you have saved a lot of people money and heartache. Stupendous result on your brisket. Nicely done 👋👋👋👋👋

[@connieburns4837]

That is amazing! On a charcoal grill no less! I am definitely going to try this! I ❤ brisket!

[@ssiowi]

We have just downsized to our 'Forever Home" and now must rely on a Ninja Grill to barbecue. We'd love ATK's definitive, authoritative opinion on cooking this $$$$$ brisket on the Ninja. We've looked through our ATK books for the answer. Please...in your own busy time...guide all of us of a certain age and downsized to our next perfect Texas BBQ. ATK: we love you! Dan schooled us on the perfect homemade yogurt. Thank-you Dan!

[@richardbivins9118]

I grew up in the Panhandle (Amarillo) and we had BBQ pits in the fifties. Go in, sawdust on the floor, single seat school desks around the sides with a long tall table full of condiments, etc. You'd order your sandwich, chopped or not, sauced (vinegar based) or not, order your drink and go to the table to dress it up or not. Sit down at a desk, eat and enjoy the conversations and see your friends. Plus, you had your choice: brisket or...ham.

[@me-pm6mx]

Now they have Rudy's in Amarillo. I swear when I'm driving through Amarillo they have so many good restaurants in that city I don't know which one to pick. I'll bet you though, they are still working on interstate 40. Every time I go through, might have been years, still working on that road. I liked the way it use to be, didn't have to worry about all that one way traffic. Sorry got off topic. But Texas has the best brisket on the planet.

[@pattyreinert448]

Richard Bivins I used to live in Dallas and we had a place called Sonny Bryant’s. They had the best bbq but it was just a run down place with school desks too. Very small inside and lines were long but so worth the wait!!

[@kennethdebbiedavis865]

In SETEX Sawdust was usually found on the floor of honky-tonks/beer joints. Peanut shells were on the floor of bbq joints.

[@samuelellis1316]

If you're considering YETI, go for RTIC instead. They are literally the EXACT same quality at half the price.

[@moronicummings2863]

Lifetime makes a cooler that I feel fixes some flaws in the yeti and RTIC latches, also made in the USA (clearfield Utah).

[@jasocaz]

I own an RTIC. The quality is pretty shoddy compared to my friends' yetis.

[@evictioncarpentry2628]

There's way better ones then RTIC. Siberian is one of the best ice retention for the price.

[@jasonburns6411]

Rtic is garbage, and the one year warranty is a joke. You get what you pay for with Yeti.

[@lpburke86]

RTIC *WAS* as good as Yeti.... then the lawsuit happened and RTIC lost.... These days, id rather Ozark Trail than the new RTIC stuff.....

[@macdonaldmikeg]

This time, a comment is truly worth it. I have a vertical electric Masterbuilt smoker. I've had really good success with it for years. But this recipe? This recipe (adapted to my smoker) is perfect! Omg, perfect results, simply the best brisket I've ever tasted, the best I've ever made! Thank you ATK, you've done it again. Your 2 year investment has made me into a brisket superstar in my circle. I'm a happy happy smoker today!

[@TigerTitan]

I'm curious how you adapted to your electric Masterbuilt. Can you elaborate? Would like to try. Thank you!

[@macdonaldmikeg]

@@TigerTitan, I can send you the recipe that I wrote as I adapted the ATK recipe. Find me on Facebook, and send me a pm, I'll connect with you that way, and email you the recipe.

[@johnfielek8868]

I had a 40" Masterbuilt (now defunct) that made the best brisket. Only issue purist had was no smoke ring -- you can produce a smoke ring with celery salt. I now use an offset stick burner and use almost the exact same recipe as ATK. Only difference, we use pink butcher paper not AL foil (it preserves the bark).

[@macdonaldmikeg]

@@johnfielek8868 I have the proper butcher paper, I'll try it next time. Thanks for the suggestion. (ever make pastrami (aka "Montreal or New York" style smoked meat? Another true brisket delicacy!

[@TacDyne]

Back in 2002 we bought a "10 day arctic cooler" for 359 dollars. It kept food cold for 3 days. By day 4 all ice had melted and the food was above 60 degrees. I just wish I could remember the brand. It was leaf green with a beige lid.

[@EverettWilson]

Maybe it was meant to be used in the Arctic.

[@evictioncarpentry2628]

You're supposed to pre cool the cooler before you put food in it. It needs to sit with bags of ice in it for a at least half a day before adding food and then topping with ice again. Also, most people way over pack food and underpack ice, or keep opening the lid 50x a day.

[@MollyV-fe1wc]

The best method.

[@sunflowerrodriguez397]

OMG, Everything is sooo Delicious 😋

[@jimbobcooter5808]

After hearing how long it took them to develop this recipe, I almost feel obligated to watch it.

[@Aaron.Davis56]

I know .... Salt and Pepper ... lol

[@kevingray8616]

As a Texan, I suck at brisket. My steaks are amazing though. From everything I’ve gathered though about how to do a brisket, these people have nailed it in a relatively short video. Watch the video a couple of times to let it sink in. Also, never underestimate the power of a Weber kettle. They’re affordable and amazing.

[@franksmith4730]

They developed the texas crutch? That is news to me since I have been doing it for more than a decade and it was around a lot longer than that.

[@johnl7374]

It’s exact stone cold copy of aaron franklin’s recipe

[@semco72057]

That brisket does look great and the way I love it too. I would love to be able to cook it and have it taste that delicious after it has finished cooking.

[@WagonPilotAdventures]

Glad to see the charcoal snake method on video after two vague explanations in the magazine. Might have to give it a try since I only have a Weber and no smoker (yet).

[@hollym5873]

Love these recipes and equipment reviews. Thanks

[@Skfkf1393a]

This is exactly why I love this Channel. One dislike must be from from a cow.

[@brendafain9962]

Cervelo R5. I am a vegetarian and that was funny.

[@pattpatt1]

😆

[@paulbasilio2457]

Love the show videos outstanding and I was drooling. brisket looked amazing

[@sonshinelight]

I've done up dozens of briskets on a traeger, and never the exact same recipe twice. Thanks for the charcoal recipe. I'll try that one next. Brian, on the Alaska Highway.

[@nathanjones3323]

Charcoal on your Traeger? I'm looking forward to that video.

[@sonshinelight]

@@nathanjones3323 wouldnt be on the traeger. Have to use a fire pit with a big lid

[@thedrunkgriller1874]

The best explanation in ALL the internet!!

[@ronnieowens2510]

If you want a good smoker for brisket try a Pit Barrel Cooker the large size . load it with charcoal as directed, light then add a few of chunks of pecan or oak to the lit coals hang the seasoned meat and check it in about 3 hours , at 160 degrees wrap the meat and return to the pit barrel . I cook mine to 212 degrees . with just one load of charcoal . Perfect cook every time. This is about as close to light and forget as I have found .

[@flood808]

this is amazing. what a labor of love. im going to make this

[@tomkergil3304]

Well done programs, year after year. Nice touch showing coolers and brisket tips together. Now could you adapt brisket to a gas grill?

[@eydienoteddie]

The brisket looks amazing! 🤤

[@tonypizziola]

Omg that looks so good!!! Great job Brian and Julia!!!!

[@mcfarvo]

I must try this

[@peggyfrobos2500]

Just finished slicing the brisket. It was delicious! Better than I could hope for. Use caution with the snake idea. Got too hot, too fast and we needed to remove charcoal to get temp back down to 250.

[@JoelGonzalez-ud7qo]

I have never been motivated to make barbecue brisket until now. I was hooked watching the flowing juices as slices were being cut. 😋. Thanks Bryan.

[@nomebear]

I've watch many a brisket cooked and it's a lengthy process that teeters on "art". This video production was the best explanation that I've witnesses and I'll be cooking brisket using this recipe.

[@chuckinhouston9952]

I feel so blessed to (a) live in Texas, and (b) be at the top of the food chain!!

[@dr.osamaalshareef8846]

Just superb 👌

[@rocketdawg1253]

I ate just before watching this video and now I'm hungry again! Man that looks good!

[@webrec1266]

Great informative video!! I just subscribed.

[@drfeelsbadman4001]

I was always told to wrap the brisket in pink butcher paper at the 150F mark to help push past the stall; looks like it isn’t necessary in this case; will try!

[@sharonstanley5054]

I so want to try this recipe/method. Perfection is hard to find! Thank you, from Idaho!

[@daniellesomerfield8799]

Fabulous, thanks for the effort.

[@darellefreeman2566]

Congratulations on 1 mil SUBs

[@gentleman2035]

Brisket looks wonderful and Julia is absolutely beautiful.

[@bflgroupieninja4370]

Amazing! Well worth the two years of development and testing.

[@kevingray8616]

As a Texan, and based upon my admitted limited knowledge, I’m very impressed with their video. They did their homework. They never came across as some out of state clueless people.

[@maryadams9047]

Can’t wait to try this,

[@jenjoseph9394]

I'LL be trying THAT recipe..rest assured.. LOL 🌝.. that looks so tasty and moist.

[@dberry99]

I've seen you guys cook Tex-Mex and had low expectations. Looks like you did a nice job on this one. Well done!

[@Moondoggy1941]

Any links for the knife at 21:53

[@keithc1335]

I think it is a victorinox fibrox slicing knife.

[@johnnieccrn6187]

Can you please make a recipe for the gas grill, thanks

[@stevek4382]

This recipe works. done this method twice, but I’m getting old and lazy. I’m purchasing a pellet smoker next month. I will still use my new webber, had my first one for 30 years until it fell apart. Thank you

[@wildmontanan]

And proves yet again the Weber is all you need.

[@BDGilroy]

there is ONLY ONE upgrade from a Weber, and that is an egg cooker! I have the Kamodo cooker and I LOVE it! and it does everything well. The only drawback I ever had with the Weber was keeping the temp at 200 degrees, Which I use for pork and USED to do for Brisket before I saw this video!

[@kvn9]

A BBQ tour de force. Magnifique!!😋

[@MrUwphotography]

The volume of these coolers is determined differently. Yeti is to volume of the cooler, including the outside. Pelican is the internal volume.

[@gnheller]

Can I cook this the day before? If so how would you reheat and serve?

[@elainepietrzak8093]

What do you dp with all the meat you experiment with. I sure hope it doesn't go to waste.

[@macmanmpls]

Bryan, you're a genius. If you ever need a personal cameraperson. I'm your man.

[@mattl5727]

This looks delicious!

[@tonymakeitwork]

You guys are awesome.

[@SilatShooter]

AWESOME VIDEO on Cooking Brisket! Thank You!!

[@msilverhammer]

The brisket looks delicious! I would have liked to see the Engel, Orca, and Rtic brands of coolers included in the tests and comparisons, as they are purportedly also great coolers.

[@jayt.608]

Can you do this for a smaller cut of brisket?

[@80sailors]

Did I miss vent position?

[@Donte206]

How far are the coals from the grill? What's the optimal distance?

[@cynthiapacheco7161]

what brand or type of briquettes were used

[@edwardaloisio5118]

What type of charcoal did they use?

[@tarjei99]

I assume that a cold or warm oven will also work.

[@jaredkenyan2813]

If you are talking about resting in the cooler, then no an oven won't work. The oven is not insulated enough, and a warm oven will just dry the brisket out. If you are talking about cooking the brisket, then there is nothing more I can say to you.

[@tarjei99]

I cook rice porrige by bringing the milk to a boil and then placing it in the oven for a few hours. People also have used newspint paper and duvets as insulation. I have seen peple kooking the brisket and storing the foil wrapped meat in the warm section of the grill. It tasted wonderfull. So I don't believe for a second that the meat will dry out.

[@barfman7767]

Yes, you can use your oven to rest your briskets but with modifications. The oven compared to a cooler does not have as much insulation. Knowing that, you can use old bath towels wrapped sround your brisket. Also a deep roast pan full of hot water. Change out the lukewarm water every two hours. What you are essentially mimicking a warming cabinet that has humidity control that professional kitchens will use. As long as you maintain your brisket at 145- 150 degrees, you can hold it for up 12 hours for optimal servings. WARNING: TAPE YOUR DIALS with red tape or better yet pull out dials to prevent to be turned on and a sign DO NOT TURN ON OVEN. THE towels inside will catch fire!

[@alexhurst3986]

The owner of the best BBQ in Texas, Aaron Franklin - Franklin's BBQ in Austin, has a Masterclass on how to make BBQ. Worth the money!

[@kerimalpkarahan5211]

Totally agree, I bought it and he’s super in depth

[@kevingray8616]

@Jason Frost Been to Salt Lick a few times over the years in Driftwood over the years. Has gone downhill. Last time was a real letdown. We won’t be going back. We’re starting to get all sorts of great BBQ places here in the Houston area including Tejas Chocolate & Barbecue in Tomball.

[@Passionforfoodrecipes]

The ultimate guide to starting a *beef* with Texas! 😉

[@ArmandoDy]

Actually here in Texas the Holy Grail of B.b.q. is a slow smoked beef shoulder clod. We export the briskets, we keep the shoulder clods. And a brisket is a vienna sausage in size compared to a shoulder clod. 🤣😂 Great recipe though. 👍😉