How to Smoke a Brisket RIGHT - An Easy Step-By-Step Guide

[@sigfussigurdsson1151]

Army retired Veteran here thank you for your support 🦅🇺🇸 Sir. it’s always fun to watch your shows thanks for posting.

[@carolyngordin6091]

THAT ILLEGAL BEAGLE

[@jennifergriffith4919]

Thank you for your service

[@BBQPitmaster626]

Thank you for your service

[@papajeff5486]

Mr. Rollins, may the Good Lord be with you and bless all you do. I’m an old retired vet and plan to finish up listening to your cook show, as long as I can. I am eating that brisket with you…oh, HAVE MERCY, sooo good. You remember when brisket was a waste meat, something to feed the dogs, cheeep? It sure is something how things have changed. Thank you for sharing your skills with us…from east Tennessee.

[@nline2blast722]

Pops Jeff you ok, how did you fair after the storm?

[@abdeshpa]

I totally like how you emphasize things that are made in the US. Self reliance and helping local businesses that source internally is what should be supported all throughout the world.

[@DarthBrandon09]

Kent, you remind me so much of my father-in-law. One of the greatest men I’ve ever had the honor of knowing. You get so much joy from your cooking, because it brings others joy. Thank you and Shannon for letting all of us join you.

[@justinray9895]

Love you videos cowboy!! You have took me from a mediocre single dad cook to a single dad CHEF!! I’ve tried a ton of your recipes and me and my kids love them all so far. Keep them coming!!

[@MrHerrJacobsen]

If there has been anything that I carry with me from watching your channel over the years Kent. It's that the richness of life can be tasted in every bite of a well-crafted meal, regardless of it's price tag.

[@CowboyKentRollins]

We thank you for watching

[@olddawgdreaming5715]

We can see the Beagle is starving around there😋, he's doing a fine job as long as nobody tries to take his first bite. The job on the brisket turned out really good Kent. Thanks for sharing with us. Stay safe and keep up the fun too. Fred.

[@CowboyKentRollins]

Thanks Fred and he is always starving

[@HomeTech_Pro]

Much respect sir , The best part of your video was your homage to our soldiers and the tip of your hat, You sir are a gentleman !

[@rickwyattdotnet]

Thank you good Sir for an amazing video. Going to be putting a 15 pound brisket on the smoker tomorrow night for our Independence day festivities the following day. Haven't smoked a brisket in some years so needed a recap and you delivered. Country folks can definitely survive. Thank you to all our actively serving, veterans, and those that gave all to allow us to be in the position to celebrate our great country.

[@jamesdavis3851]

How'd she turn out?

[@rickwyattdotnet]

@@jamesdavis3851 Everyone raved over it. Followed your directions to a T, Chef. Thank you so much. Looking forward to doing it again soon.

[@stephenmills76]

I’m a fair cook. I’ve used a few of the recipes you have posted. It’s always amazing. Us Okies, have to stick together. Your original seasoning is definitely worth getting.

[@gregphillips.1312]

High up on my Bucket List is to Build me a Smoker, yes Sir! I love Smoked Meat and these are great Butchering Techniques that I'm missing! I love to Cook for more than just me and my dear old Mum in the Summer. Bless you Kent, so good to see you Bouncing back strong after your little Health related Hickup 🙏❤🇬🇧 Big hugs to you, Shan and the Taste Testers x

[@CowboyKentRollins]

Thanks Greg and God bless you

[@brainretardant]

I bought an old worn out.traeger that was rusted out. Cleaned up the auger and fan ordered a new ignitor and a stainless burn pot. I put the fire end of the pellet burning part into a 55 gal drum. It's not insulated , I'm still looking for one of those stainless single door beer coolers that has gone bad

[@AZZapper1]

Mr. Rollins, I'm a old Latino Veteran raced in NYC. My service buddy Kenny, from Alabama, spoke just like you. He was a country boy that was able to cook a grass upper and make it taste like a Ribeye. Not only that, but while doing it, I felt like I was at home watching Raw Hide. Kenny was a pure soul with no malice in any fiber in his body. He initially admitted to me that all he knew about Latinos was what he saw in the movies. I was glad I was able to show him what we are all about and we learned so much from each other. I met his family and he met mine, we understood then, why the affinity. Thank you.

[@russellriggan2088]

The last brisket I smoked, (Hasty Bake Legacy) I saved all the fat trimmings and rendered down at 250 in the oven overnight. The rendered tallow makes the best hash browns! After I do my rub, the trimmed brisket goes into the refrigerator for at least 8 hours, and rests for 2 hours before getting near my smoker.

[@charlireed9555]

Hi, from Lehigh Acres, FL (SWFL) - I am no means a Smoke Pit Master... I do have to say, "I do love putting a light base of mustard on my Brisket, Ribs or Pork, then adhere the desired seasoning, "Depending what choice/cut of meat." AMEN to your TECHNIQUE! God Bless!

[@CowboyKentRollins]

Thanks for sharing! and for watching

[@JohnnyUtah15]

Yes! Just what I’m craving. I’m starving for a brisket sandwich.

[@jeffhall2958]

Sir, thank you for your cooking expertise, knowledge, and most importantly, wisdom. As a veteran, I thank you for your support of us in all branches, and those that have come before, and will continue behind me in the continuing support and defense of our Great United States Constitution. We serve to protect the Constitution, and preserve it, so that all American's may be free, against all enemies, foreign, AND NOW, domestically. Thank you Sir, and may God bless you and your own, (All those around you).

[@martykitson3442]

can't tell you how much I appreciate your hat tip to our soldiers and vets, I saw what some of the men I took the torch from went through, U.S. Army 1982-1986 and those young folks that took the torch from my gen are absolutely AWSOME

[@CowboyKentRollins]

We owe you and them so much

[@sidewalksurfin7827]

I used this method for my first overnight smoke last night. Went on at 2330, hit 171 at 0230, wrapped it in butcher paper and finished off at 0800 on the dot. Rested for 4 hours wrapped in a towel in the cooler and just sliced it now. YUMMMY! Thanks for the tutorial, I'll definitely be doing this again (but with mesquite instead of hickory- couldn't find any yesterday ;)!

[@kengrogg9603]

Thank you Cowboy Kent Rollins! With your help I finally cracked the brisket code! Your explanation and method translated to my Weber grill perfectly. I was able to keep a steady 250-280 temp, indirect heat, and 5 hours of mesquite smoke. Wrapped it and let it go another 4 hours at 250 and it was the best brisket I've certainly ever made. Cut like butter, perfect level of smoke. Many thanks!

[@djunderconstruction2543]

Been cooking brisket for 30 some years i have never trimmed one just season and smoke never had any complaints from my family or clients but its just my way to each their own great video sir

[@delacruzjeffrey]

You are an American treasure Kent. Thank you sir.

[@CowboyKentRollins]

Thanks for watching

[@EugeneVincentOutdoors]

I don't add a binder either. Some people like that flavor, I assume. I do not. I've never cooked one in 6 hours, though. Best one I ever cooked I set on 210 for 16 hours. I need to try this 6 hour deal. I have done 8 before. You are a genuinely unique and knowledgeable field cook. Respect to you Sir. If anyone would know the best brisket cook, it you.

[@DancerOfClouds]

There must be a thousand ways to trim and cook a brisket; but, when done right, there is nothing better. I am from the low and slow school; however Kent, your brisket turned out awesome. Thanks for you do for the rest of us.

[@Texanrider76465]

Kent and Shan and puppies, I hope and pray that y’all are doing well. Just wanted to say hello and thank you so much for sharing this brisket video. It never ceases to amaze me how much I can learn when I simply disengage my mouth and engage my ears. Y’all have a blessed day. I hope to see you down the road somewhere. Jonathan Hutson Morgan Mill, TX

[@carlpaladino427]

Brisket is my very favorite BBQ.

[@YankeeDave75B2O]

I was just about to close this, when I heard his kind words to our service members, and my fellow veterans. Thank you for this! It was an honor to have served!

[@CowboyKentRollins]

We thank you Dave for your service and for watching

[@bladerunner752]

I made some nanner puddin and some of the cowboy coffee. Oh let me tell ya. The taste just brings a tear to your eye and makes ya thankful to be alive. All of your recipes are just incredible Kent,This brisket looks soooo good I can't wait to give it a go. God bless 🙂👍

[@CowboyKentRollins]

Glad you enjoyed and God bless you

[@corinenadell]

fesrhrdhdrh

[@roamingcali]

The cowboy coffee was a life changer for me. I have been making my coffee that way since discovering Mr. Rollins two years ago. I will look up the pudding recipe.

[@majordadto10]

Sir, this is EASILY the most comprehensive yet simple to follow brisket tutorial I have yet to find. Thanks!

[@mguerramd]

The longer you rest it the better. I have rested them for 24 hours in the cooler, or sometimes in an oven on warm. I split the flat from the point before slicing. Then you can slice both muscles exactly across the grain. It also gives a nicer presentation as you don’t have that huge intermuscular fat piece between the muscles. Excellent video, thanks for all the tips.

[@CowboyKentRollins]

We thank you for wathcing

[@jamezangel2482]

Ya in was really surprised he only rested it for 30 minutes. I’m not sure I can agree with that..

[@JuanMartinez-df1lc]

24 hour rest that’s dumb sorry

[@mguerramd]

@@JuanMartinez-df1lc Some very famous BBQ joints do it.

[@JK-zq2tn]

Mr. Rollins, you bring so much joy to our lives. “Osmosis of the fatmosis” -I nearly died rolling on the floor laughing my head off

[@chicagorandy]

OK - add some slaw, some beans and a slab o' fresh white bread....... mercy me, heaven on Earth for sure. Thanks for the tips on that bovine goodness, brisket.

[@CowboyKentRollins]

Thank you for watching

[@angelinaparodi9721]

Ive watched so many videos on smoking the brisquet...this one looks good but a little dry! But love all your vids..and your charismatic attitude..god bless❤🙏

[@bobbymcquoid6791]

Great video .. I'm turning 58 this friday might buy myself a bday brisket .. Rollins family thank you for always making Wednesday a better day

[@brendasmiley6128]

Happy birthday🎉

[@CowboyKentRollins]

Happy Birthday Bobby and thanks for always watching

[@bobbymcquoid6791]

@@brendasmiley6128 thank you brenda .. very kind of you respect from Canada 🇨🇦

[@bobbymcquoid6791]

@@CowboyKentRollins thank you brother.. missing one of your videos is like missing a campfire with nieghbors at the cabin ..

[@dennisfisher3160]

Just came upon your videos. A true gentleman . Thank you for your expertise. I need all the help I can get. God bless!

[@kingmissile809]

I have a friend right here in mexico who cooks brisket for events etc but he's kind of beginner. definitely i'm going to share with him these tips! thanks a lot for share cowboy Kent!!! Blessings for you all

[@CowboyKentRollins]

That is awesome!

[@mattkombrink-hr3oe]

Kent, You should be on the season of Yellowstone. I’ll listen to a real oakie from musgogee when talkin brisket. You’re the man. Thanks for the tips. God bless the USA and God bless our veterans.

[@lineupfunding]

Wow, my mouth is salivating! I tried to smoke a brisket once...in the future I will follow this recipe. Thanks Kent and Shannon. Love the channel!

[@CowboyKentRollins]

Hope you enjoy

[@diablo7322000]

Love the gloves, I'm a mechanic and use the same. As a born and raised Texan, love your recipe✌️

[@CowboyKentRollins]

Thanks, they are the only ones that i can get on with our tearing

[@t045tygh05t]

"Hardwood is a hard word" I'm dying. Definitely going to check out the seasoning and the cookbook. Love y'all.

[@michaelemery1157]

Great video Mr. Rollins and a Great looking brisket. I picked up some good pointers from the video too that I'll use on my next brisket. As a 27-year Army vet I appreciate your support to the military and veteran community. God bless you and your family.

[@stevehilliard1495]

I have quit trying to master a. brisket because of the price and the amount of trim waste. I remember when it was a cheap cut but that just shows my age. I have lust for the new Hasty Bake you have been featuring.. good video, great to see the taste testers on the job. God bless you and yours 😘😘😘

[@markseaman4750]

Try a nice chuck roast as a substitute

[@TheHuggybear516]

@@markseaman4750just roast isn’t much cheaper anymore!

[@deannwalker4400]

I'm so thankful you posted this one! Every time you pick one of my favorite foods, I do the Rollins happy dance.

[@mrksts1]

My dogs also hang around when I’m slicing brisket… they know! I like to see how other folks do it, I always learn something new.

[@CowboyKentRollins]

Thanks, the Beagle and crew are always ready

[@nitromartini1422]

I am just finishing up cooking some pork spare ribs and I have all my 13 dogs standing around waiting for something to drop. We are all watching the video.

[@BBQPitmaster626]

Yup! Every Pitmaster needs a dog. A man’s best friend.

[@tvintx9741]

Bought Oklahoma property last year. Now my heart is on both sides of the river. Thanks for the great video! -Tonya in TX & OK ❤️❤️❤️

[@CowboyKentRollins]

Thanks for watching!

[@sugarbee9475]

Oh my Mr. and Mrs.Rollins great video, I order all y'all cookbooks from Amazon can't wait till next week to receive them all. Thanks for the destressing it's always a pleasure to watch peaceful videos

[@CowboyKentRollins]

Thanks so much

[@leslong2841]

I tried this yesterday exactly the way you did and using your seasonings. I've never had a brisket turn out this good. It was great and everyone wanted to know my secret. I told them it was you, so you'll probably have some new subscribers. I have several more of your recipes to try and looking forward to them. Thanks to you and Shannon for all you do.

[@CowboyKentRollins]

So glad you enjoyed

[@jamesthereaper7]

People say smoking is bad for you. All I know is smoked brisket tastes amazing!

[@darrell3368]

We thank you and your family and Gods blessings for you all

[@CowboyKentRollins]

Thanks Darrell and God bless you

[@richardphelan8414]

Now I'm hungry ,Great Stuff Kent love the meat wrapping , we did that while cooking a Turkey in a 10 pound Brown paper bag with no printing on it ,makes the best Turkey ever .

[@CowboyKentRollins]

Good stuff

[@DA-ep6wy]

we used this recipe...with a few slight differences (diff rub, smoker, etc) amazing recipe and thanks for showing us something we will be doing for years to come! Most tender juicy flavorful brisket I ever ate.

[@VoodooViking]

We grew up in Texas Hill Country- Bandera, Tx. And grew up on mesquite and post oak. We did a trip to a friends in Kentucky a couple of years ago and found black locust wood and some mesquite really did the trick. Best results we ever found.

[@Last_Chance.]

Post oak is my go to for smoking. That and apple wood

[@mrexists5400]

I love mesquite, I was in boy scouts and every time we went out camping, there was only mesquite wood for fires. so it's not only the flavor, but nostalgia for me. Mesquite means "home" to me

[@nitromartini1422]

Try scouting around central Texas creeks and streams and pick up all the pecan limbs that you can find. When you barbeque pork using mesquite, put lots of those pecan limbs all over the mesquite coals, then add the pork. Pecan smoked pork is better than hot sex. Try it; you might divorce your wife.

[@VoodooViking]

@@nitromartini1422 apparently your doing the sex wrong man. 😆. I agree with ya, pecan is fabulous. Along with mesquite, post oak and a little soaked grape vine sporadically added. But that black locust man really notched and checked all the boxes. I’m serious when I say this, with a basic cinderblock smoker with tin on top. A full packers brisket, literally took 8.5 hrs. Plus sit time. And poured out juice. It was fantastic.

[@alabasterscarf612]

You waited until right AFTER I just made a brisket to post this. Oh, well I still have an extra in the freezer. God bless from Texas.

[@TimKoehn44]

Looks delicious Kent! I really need to do one again. Y'all have a great week! Cheers!

[@CowboyKentRollins]

Thanks Timothy

[@boogermeister1]

I really enjoy these cooking videos, but the best part is when the Beag gets his share!! Just love those doggies!!!!!

[@nobodyisprfct]

Fun cooking recipe channel. Thanks for making these clips that teach me how to cook good tasting food at a little or a lot less expense.

[@DaBudaa1]

Mr. Rollins is a National Treasure.

[@nathanwinsor7]

Man, I appreciate the military shout out, God bless my friend

[@CowboyKentRollins]

We appreciate your service and thank you for watching

[@Ronald-nh7pl]

I can’t wait to get a smoker in future when I can afford one and have space for it. I love your videos so much Kent, the energy and love you put into them are amazing. Much love from the UK 🇬🇧

[@777Revolutionary]

I found your videos after my dad bought me a grill several years ago. I fell in love with cooking and found your channel back then. I then wanted to start cooking bigger pieces of meat (beef ribs, briskets, pork butts etc.) and got myself a nice offset smoker. I learned EVERYTHING from KZbin (thanks to you, Aaron Franklin, mad scientist bbq and chud) and I like my own bbq better than most in the Austin area lol I thoroughly enjoyed this video, sir. Thanks for sharing your wisdom and experience.

[@MarkBohland]

Thank you sir. Your video help made my first attempt at smoking a brisket a success. I also used your three rubs….. which helped create a meal that was appreciated by all. Thanks again.

[@ragnarironspear1791]

Awesome channel I'm learning so much. Mass thanks and God bless from Northern Ireland

[@CowboyKentRollins]

Thank you so much

[@matthewball9492]

This year I bought a offset smoker, and it only took three briskets to get it perfect. 1st time nobody told me salt and pepper by weight not volume. Mesquite wood works as long as it is low moisture. Then I bought a 1/2 cord of restaurant grade post oak wood a d wow! Perfect. Because she was very happy with the tender meat almost falling apart and smoked just right. Right moisture %wood uses less wood than Mesquite to maintain steady temperatures. Finishing in the oven for curing cool down/resting big thick meat.

[@johnsinclair3067]

I used your rib rub on a 4 bone roast for Sunday dinner. ABSOLUTELY DELICIOUS!!! Won't do another rib roast without it. Thanks for all you do.

[@CowboyKentRollins]

Glad everyone enjoyed

[@Antonio-mg9ul]

Amazing thank you I grew up eating mainly Puerto Rican food now I am starting to follow your recipes and my wife and son love it as do I thank you very much 😊

[@CowboyKentRollins]

Hope you enjoy

[@trodecke]

I love the videos, especially the bloopers at the end. I think of it sort of like a meal, you've got to have some good conversation after a good meal and what better way to start a conversation than to chuckle a bit. :) Thank you so much for everything the two of you do!

[@CowboyKentRollins]

We thank you so much for watching

[@pauljudkins]

Hi Kent My wife and I have enoyed countless hours of your videos. Every one of your recipies I have tried has turned out nothing sort of fantastic. I know you like mesquite items. I am a professional woodturner and I make mesquite stemmed wine glasses, margarita glasses and champagne flutes. I would like to send you and Shannon a pair of your choice as my way of saying thanks for all the enjoyment the many hours of unique and humerous enterainment. We live about 40 miles south of the Red River so we fully understand the crazy weather our part of the world.

[@CowboyKentRollins]

Thanks so much you can send us more info just emails us [e-mail]

[@stevenpyle9272]

Hey Kent, love the channel! I love the video! I do have one way to improve on your brisket, if you are willing to take the time. Render down the fat that you trimmed off, and inject it into the meat. It will be the juiciest brisket you've ever eaten!

[@davidhovey6045]

Nice job. My Bull terrier sits & barks the whole time I’m trimming a brisket or slicing the finished product. It’s good to be alive!☺️

[@andyenders5073]

This looks great! I look forward to giving it a go on my big green egg when the Wisconsin temperatures warm up a bit. Thank you guys!

[@CowboyKentRollins]

Hope you enjoy

[@wisconsinlife3971]

As a fellow cheesehead don’t let the temps stop ya!!

[@andyenders5073]

@@wisconsinlife3971 normally I wouldn't, but I moved the egg to my place up north and it's buried under snow now.

[@MaryVGomez]

I love that Beagle. My favorite breed of dog. I miss mine, had her for 16 years and to this day still miss the hec out of her. Brisket looks good too. 👍

[@CowboyKentRollins]

Thank you Mary for watching and they are like family, we sure love ours

[@amandamendoza4181]

Making my hubby watch this one! Otherwise I have brag rights on how to make a better brisket than he can!❤

[@CowboyKentRollins]

Hope yall enjoy

[@ArizonaGhostriders]

Oh boy. Brisket maybe kinda tricky depending on who you talk to...but I would LOVE this brisket.

[@ws4835]

Very nice process, presentation, and explanation. I’m still new to brisket but I’m always excited when I make one that’s better than the last one. I’m still using a charcoal grill and a cooler to rest it so I’m glad the seasoned brisket vets still recommend this combo.

[@jda7819]

Watch some videos by Jirby on KZbin who is part owner of Goldee's BBQ in Texas and you'll learn a lot. Goldees was ranked the best brisket in Texas by the Texas Monthly last year. Also, you can make some delicious brisket on a grill and using a cooler to rest. Consistent temperatures are key.

[@aaronsepulveda5020]

Oh my God, Mr. Rollins, you have done it again. Can't wait for your seasonings to arrive and start playing with your seasoning on all my meats, smoking brisket will be my first, God bless you

[@CowboyKentRollins]

Hope you enjoy and God bless you

[@thomascruff786]

Awesome video cowboy Kent and have a good day.

[@CowboyKentRollins]

Thanks Thomas and you as well

[@davidchristian3347]

Mr. Rollins, I truly enjoy your videos and teaching me how to provide better and tastier meals for the family and friends. I just ordered you and Mrs. Shannon's cookbook for father's day and will be cooking a brisket using this method in my smoker. Can not wait to dig in, mouth is watering just watching this video!!! Thanks and Happy Father's Day!

[@doublestarships646]

God Bless your family Kent. You're a legend in cooking. Amazing video like always.

[@CowboyKentRollins]

Thanks so much and God bless you

[@texasbbq3191]

Thanks for this video! There's so many complicated and scientific videos of cooking a brisket on KZbin...it's not supposed to be rocket science...this is broken down that the average Joe can look like the cookout hero!

[@CowboyKentRollins]

Glad it was helpful!

[@blackdog850]

Well, let's talk about them cool, smoky video transitions! Thank you Kent & Shannon for another great episode! I feel like I'm cooking my 9k brisket, but you know I'm always eager to check my methods. I think I passed! From the trim, to the wrap to the rest in the cooler...check, check and check! Lol! That brisket was a thing of beauty! Ol' Beague playing like the shark in jaws to come up and snatch it out of your hand! Lol! That Red River Mudd was looking mighty good! I'd buy some on the name alone! Last, I am impressed with that smoker doing the job @ 250 degrees in 6 hours!?! Dang! I'm jealous, but I'm northern tier... Thank you all for what you do and God Bless!

[@CowboyKentRollins]

Shannon does a great job editing

[@terrencedragon3736]

@@CowboyKentRollins for sure

[@Dydreth]

God bless you and your family, Kent. Hope to see you at Silver Dollar City one day.

[@GeetN94]

Another great video from the one and only Cowboy cooking channel. Love trying out the various recipies that I can try in my aparment. Bringing the cowboy way of cooking to a small apartment in Denmark and I can't complain about a thing. Keep it up and best regards from across the north atlantic!

[@johnnytest6232]

Hello everybody cowboy Kent Shannon always a great video always learning great recipes from a great cowboy chef . Your a fun personality appreciate all the recipes you taught us the t shirts are neat especially the long sleeves sending for cookbooks and seasonings. Thanks yo all our military veterans and active we love appreciate God bless America 🇺🇸

[@CowboyKentRollins]

Thanks and God bless you

[@rundoetx]

Man, I love me some tender brisket. Thanks for sharing

[@CowboyKentRollins]

Thanks for watching

[@Camero27]

Came for the elk chilli video, stayed for brisket tips. Such a great fun channel. Subbed.

[@richardthornhill4630]

Mighty good Kent and Shannon. Excellent brisket recipe that guarantees a great taste. Already ordered the new cookbook to go with the other two. The Cowboy Cook and Poet is inspiring to many. Thanks.

[@CowboyKentRollins]

Hope you enjoy and thanks for watching

[@marvinpruski5085]

@@CowboyKentRollins qq

[@briangilmer4383]

I've used this technique twice now and I'm pretty happy with the results. I have just one problem and that's the fact that I can get the brisket up to the 160° where I take it out and wrap it in a heavy butcher's paper but I can never get it up to 200 to 210° after that. About the hottest I've been able to get it is 180. That is with my smoker at between 300 and 350. I usually have a large brisket (18-20 pounds). The one I did yesterday came out great and was definitely a crowd pleaser

[@artofwarindustries8797]

Made this today with the wife’s help for our anniversary. Best I’ve ever had. We were both very impressed.

[@fabriciorodriguez5788]

One of my favorite americans here!!! Great work! Greetings from Los Angeles!!!

[@DainFirebeard]

I just got my seasonings a week or so ago and my oh my you guys are incredible! Gonna try my first brisket this weekend!

[@CowboyKentRollins]

Hope you enjoy

[@homerjhood8889]

God Bless you my friend I know the two of you are going through some hard times with the fire and the loss of your dear friend and mine the Beag. God Bless ❤😊

[@hikingwithjackieboy]

Praise the Lord pass the biscuits that brisket looks delicious

[@Youngclarke21]

Came here for a brisket recipe, left with a new favorite cooking channel, thank you so much.

[@elliemcfadden5511]

Your experience shows in everything you do. Love to watch you cook and can almost taste it.

[@CowboyKentRollins]

Wow, thank you

[@jumbome7420]

@@CowboyKentRollinslove watching your channel . All the recipes look so yummy

[@ThomasLee-ss4bv]

Well Mr Rollins, we differ a bit on brisket. For me it's who I'm cooking it for but my basic seasoning is only salt , black pepper and onion powder . Some I take the fat off as you did but some it's only the cap. I use lard as a rub as well. I also don't do the room temp thing. It's going to be on the smoker for 12 to 16 hours and I've never seen the need. It's cool that you've taught a lot of people how to cook great food. My dad was from the south as my mom, I learned from both. As far as I'm concerned, the southern way is the only way. Love the videos.

[@ahill209]

The reason for wrapping in the butcher paper is because the brisket hits what's called the stall point where it remains at a constant temp if not wrapped. Also, the resting in the cooler at the end is SUPER IMPORTANT if you want a juicy brisket. DO NOT slice a brisket straight off the smoker! Some BBQ gurus will recommend at least 4 hours to rest, and others will say to rest overnight. The brisket will still be warm in the morning.

[@punkem733]

At least 2 hours if you are in a hurry. 4-6 is optimal, but i do overnight in 150 oven. Long rest is as important as the cook.

[@TheDudeAbides1776]

Wrapping isn't just about the stall. The big reasons you wrap a brisket is to lock in the smoke level and color, help retain moisture, preserve the bark, and to get it through the stall quicker.

[@jda7819]

I've cooked briskets wrapped in butcher paper and cooked briskets straight through without wrapping. Both work great for delicious brisket, however, the cook time on both is pretty comparable and you really aren't saving much time, if any. My last two cooks were almost exactly the same amount of time and one was wrapped at 180 and the second wasn't wrapped until I put it in the heater to rest. With that being said, if you're cooking a brisket and worried about time, then you waited way too long to start it. Really anyone should plan on having 6 to 12 hours of time to rest (6 if you're rushed) and if your cook ends up taking longer, you still will have plenty of time to let it rest. Leaving it unwrapped gets a better rendering of the fat, provides a great bark, and then once you pull it, wrap it in tin foil or butcher paper, and put it in a cooler or a heater at 140-150 and let it rest. The key to not overcooking it though is pulling the brisket when it is somewhere around 195 internal rather than 202-205 range like a lot of people say. If you're going to let it rest for a long time and pull it at 202 or later it'll be dry (overcooked).

[@punkem733]

@@jda7819 It won't be dry if you unwrap the brisket after the cook, and let it cool down on a counter for 45 mins to an hour. By that time it will get around 150-160, then rewrap and rest in an oven or cooler.

[@daveweed2765]

Nah. Let meat rest 10 to 15 minutes. Brisket you cook slow and if you want smoke steaks you want seered. On steaks and chops throw your preferred wood and seer. But actually smoking meats. You want the smoke to Pentwater as far as it can go as cool as you can keep it. Personally I love mesquite or walnut on beef. Holy crap. Walnut on beef? Pork I always use mostly apple with a little hickory. Wild hogs I use a mix of hickory and a little mesquite. Fish I use either orange, apple and Cherry and usually all three. But if you let meat rest overnight then you will have to nuke it. Actually his brisket is a little overdone for me. I like pink in a brisket.

[@martindriver6026]

Your the best. Mr Rollins.

[@CowboyKentRollins]

Thanks

[@randytrashcan]

You know, you're right about mustard and oil preventing the seasoning and salt from penetrating into the meat. What I like to do is apply the rub, let it sit overnight (in the fridge of course), then slap on some mustard, and *then* some more rub. You'll end up with the most incredible crust that way, PLUS, a well-seasoned brisket, butt, or whatever you may be smoking!

[@MichaelRei99]

That is absolutely not true!

[@gumecindogarcia1070]

I'm gonna follow your plan on my next venison roast , not big but they cook pretty quick

[@randytrashcan]

@@gumecindogarcia1070 Let me know how it turns out if you can remember to!

[@Mr.Saltwater]

@@MichaelRei99 which part?

[@FlyRiverFly]

Did my first brisket on my Kamado Joe last week. Basically did everything you said and it was amazing. Cowboy Kent is legendary

[@bonniepwtf]

Beag has that can do attitude there at the end! Made me laugh out loud. That meat was a work of art, wonderful result.

[@CowboyKentRollins]

The Beagle is the real star

[@derekdonnell6503]

I LEARNED SOMETHING. SCHOOL WAS IN. R.R. BARBECUE PITS SEEM LIKE THE TRUTH. AND I LEARNED HOW TO TRIM A BRISKET. THIS COWBOY IS THE TRUTH. FACTS!!

[@CowboyKentRollins]

Thanks for watching