From Novice to Pitmaster: Mastering Smoked Brisket

[@SmokinJoesPitBBQ]

"CHUNKY COAL BED" is my Garbage Pail Kids name. Great tutorial Joe.

[@hinglemccringleberry7786]

I’m convinced you are the best pitmaster on the Tube right now because you keep it simple and maintain fidelity to good, consistent BBQ. Your mechanics and rationale for what you do are the most straightforward I’ve found and we share a similar approach to the backyard offset.

[@knoxavebbq]

Appreciate that. Just trying to put the best info out I can.

[@mikecitizen2125]

Joe, one of the best start to finish brisket videos yet. I’ve seen many people conduct them but your finished product illustrates your love for cooking BBQ. Thanks for inspiring us backyard guys.

[@knoxavebbq]

Aye! Nice share it with other ppl. Thanks for watching.

[@harrythehorsebbq]

A super comprehensive and detailed brisket cook! This is going to help myself and so many others on their bbq journey 🤙🏻

[@knoxavebbq]

That’s what I’m hoping for. Just give me credit when you use my tips in your videos. 😉

[@harrythehorsebbq]

@@knoxavebbq you know I’ll give credit where credit is due! That brisket wrap technique is elite and I will definitely be using it!

[@mikeh4613]

Man keep making videos please. Your explanations are second to none

[@knoxavebbq]

Appreciate it. Best of luck on your next cook!

[@RobertGardnerWellness1]

Really great detailed video. I love all the subtle nuance from years of doing this that you share. Thanks for the tips and info. :)

[@ZeusMerk]

The part where you said it’s ok to take the point a little further so the flat can catch up and be tender really hit home. Learned a lot from this video. Thanks Joe!

[@knoxavebbq]

Just make sure you don’t cook too hot early

[@HungryFreelancer]

💯- this is game changer for me.

[@BrosGrimPunk]

Currently the best brisket video on KZbin

[@knoxavebbq]

Aye!! Awesome. Glad to hear. Hope it helps with your next cook. Appreciate you watching.

[@briandaffern5108]

The best pit fire management/brisket cook video for the back yard warrior I've seen. No fluff and pretty food layouts, just a lot of good info and helpful hints.

[@knoxavebbq]

👍

[@francolopez8128]

I have the same philosophy for BBQ temps. Glad to see others see it the same way. Thanks for the video!

[@knoxavebbq]

Appreciate you watching!

[@billmoody9736]

Throw a little tallow on those hinge joints - a little squeaky - this was one of the best brisket videos I've watched - even though you've been around awhile this is like your new format and its a great start. You knoxed it out of the pit !

[@knoxavebbq]

Thanks for watching

[@johnunderwood8339]

Preach it! The commentary at the end is gold. Great video! Love that your content stays core.

[@knoxavebbq]

Appreciate it. Thanks for watching

[@johnjacobjingle-heimerschm3956]

Bro, you’ve been incredibly helpful. I have kitchen experience but no real bbq experience. Your videos have cut my learning curve in half. Kudos brotha.

[@knoxavebbq]

appreciate it. thanks what its here for! share it with your friends. haha

[@garbageman18]

Great job as always Joe. Thanks for passing on your knowledge! - Olivias BBQ NY

[@knoxavebbq]

Hope it helps!

[@DavidWilson-vq7fl]

Okay, this is the best brisket video on KZbin! Thanks Joe!

[@knoxavebbq]

appreciate it! share it with your bbq buddies!

[@scottsouthwell4968]

This is one of the best brisket videos I have seen! Straight forward, no bullshit and to the point. Great job, Joe, and keep up the great informative videos .👍

[@knoxavebbq]

Appreciate it. Hope it helps in your next cook. And make sure to share this video!

[@lkapigian]

Just another fantastic Brisket Video, I only watched because it was yours and knew it wouldn’t disappoint, and it didn’t !

[@knoxavebbq]

Haha. Appreciate it. Means a lot

[@ktranization]

Agree with all your points. I don't even open my smoker until about 5-6 hours into a cook. Keeping it simple has yielded the best result for consistent briskets.

[@tyy7760]

It’s always about the fire! Fire management 🎉

[@knoxavebbq]

👍

[@illk1978]

Good vid man, cooking my first full brisko on the weekend. Done a heap of smaller cuts but really excited for the big boy!

[@knoxavebbq]

Yes! Let’s go! Dont be discouraged if it doesn’t come out perfect. It’s taking me over 15 years and cooking thousands of briskets to get to this point. Haha. Just enjoy it and make ppl happy. Let me know how it does!

[@MyTowerofpower]

Excellent “GOLD” you shared with everyone!

[@knoxavebbq]

Appreciate it! Thanks for watching

[@gregory2709]

My first offset is arriving in the next few weeks. Very informative video, thank you!

[@knoxavebbq]

Nice! What kind did you get?

[@gregory2709]

@@knoxavebbq Workhorse Pits 1975. I ordered almost a year ago, it’s finally within sight!

[@AndreaShink]

great tips, thank you! We have a KJ, use coal and add wood chunks, but perhaps we should add more. in truth, I havent done a brisket in a while bc it is soooooo many hours. been doing Flat iron and Delmonico chucks of late. I hope to get my hands on some Dino Ribs for 4th of July, which is my birthday!

[@knoxavebbq]

Happy birthday! Hope you had a good one feeding your loved ones or just for yourself. Haha

[@AndreaShink]

@@knoxavebbq ha! got Dino's and they were FIRE!!!! thank you! it was a great day and meal. 🙏

[@MrIowahawks77]

You are my favorite pitmaster to watch and learn from

[@knoxavebbq]

appreciate it. considering how many bbq youtube channels are out there. haha.

[@grillnchillruhrarea]

Thank you for sharing your valuable insights and tips. This really is an excellent video.

[@knoxavebbq]

Glad to help! Please share this video with others!

[@RickNoffke]

Great information on this video definitely a lot of useful advice I can use. Thank you

[@knoxavebbq]

Appreciate you watching! Share with your friends!

[@johnnyrutkowski8750]

Holy smokes! Best brisket tutorial video I have aeen! Great job!

[@knoxavebbq]

I hope so

[@WaynesWorldProductions]

That was a mic drop of a video! That was really good dude a lot of great information shared in that video.

[@knoxavebbq]

Lol. Never heard anyone say that, but I appreciate it.

[@adrianrodriguez3544]

Perfecto!! When you got your 250 for me it was a blessing in disguise that’s what am cooking on. Keep it up I love the content it’s not all over the place it’s original. Thanks

[@knoxavebbq]

Glad to help

[@Wvubrad]

Wow, the quality of your videos has really gone to another level. Fantastic info in this video from a true pitmaster.

[@knoxavebbq]

Appreciate it. That’s why I waited this long to post a new brisker video. Wanted to make sure it was done correctly

[@Wesabi80]

Really appreciate all the insight. I learned so much more in this one video than many others combined. You really provide a lot of value per minute. Thank you.

[@chrisgaddy9611]

your videos are so informative and well done thank you !!

[@knoxavebbq]

Appreciate it. Personally I feel like this is the best brisket video on KZbin, but not many ppl have seen it yet. Haha. Please share!

[@chrisgaddy9611]

@@knoxavebbq yes i totally agree ive watched so many videos and your explanation of how the briskets should feel and your tips were awesome !! cant wait until my next cook enjoy your weekend !!

[@codytutor567]

Terrific video Joe, I appreciate all of the detail you put into your explanations.

[@knoxavebbq]

Appreciate it! Hope it helps for your next cook.

[@SmokmasterP]

Joe. Well done sir. I have watched probably too many brisket videos. Take 1 - here are the rules. Take 2 - there are no rules. You have done an excellent job at outlining the process needed to successfully pull this off in the backyard by letting us know what you have done in the restaurant. Thank you sir. Well done.

[@knoxavebbq]

Appreciate it. Haha. It’s a hard thing to cook, but even harder with a lot of bad information out there.

[@richardgunther8873]

Thanks for going into all the details you don't notice at a glance Joe.

[@knoxavebbq]

👍

[@chriszinn7143]

Brisket cooks are so hard! I cooked my best brisket! Which was just timing wise was for a bunch of people. and I got so many compliments on it. But I feel like I’m maybe 4or 5 cooks away of just getting a consistent result. But the best compliment is always I don’t really like smoked stuff but I enjoy this! And that’s from an offset so I’m must be burning a clean fire.

[@knoxavebbq]

Nice! If it makes you feel better it took me 10 years till I could do it consistently

[@907survivor]

Thank you for this video ! Your camera work and explanation of the entire process is stellar, I have been looking forward to this video for a little bit. We appreciate your hard work and putting out one the best brisket videos to date. 💰

[@knoxavebbq]

Share it with your friends!

[@GrubbsBBQ]

Great job, you were really helpful talking about the nuances of things like the coal bed and temps between the point and flat. These were both things I’ve been thinking about lately and it was good to hear from you about it!

[@knoxavebbq]

Glad it was helpful!

[@narbekalantarians6269]

Great video. Every brisket is different is this will def help a lot of people.

[@knoxavebbq]

👍

[@hughiemg2]

Great video, thanks for taking the time to make it.

[@knoxavebbq]

Appreciate you watching

[@AndrewLeeMovies]

Love this video so much. That bark looked incredible! I’m going to still smoke it naked, but now I want to rest it in butcher paper instead of foil. My workout crew is asking me to do brisket breakfast tacos again this year. The video had a lot of good tips for my next brisket smoke. Can’t wait!

[@knoxavebbq]

Thanks for watching!

[@LILMANBBQ]

You hear the the experience when you talk about bbq. Great video

[@knoxavebbq]

I’ve cooked a handful of briskets. 🤷‍♂️

[@easybeeee]

Awesome video! Really appreciate the close ups of the texture and capturing the feel of the brisket. Haven’t seen much of that before, was very helpful!

[@knoxavebbq]

👍

[@opelok]

@KnoxAveBbq In your opinion what’s the longest you should hold a brisket in a food warmer before serving?

[@knoxavebbq]

Idk. 12-15 hrs. It can still be good but you don’t wanna push doing it over 20-24

[@grumpysgreatoutdoors]

Fantastic vid. I’ve seen most all brisket videos out there. You went over stuff that I would go over if I could just edit vids lol. Seriously though, great job.

[@knoxavebbq]

Thanks so much for watch. I appreciate it

[@Artur_Khazin]

Joe thank you for a temperature control tips, I'm one of those people who starts low and built up temps, ribs takes like 7 to 7.5 hours brisket took 21 hour to cook. I will definitely try your method. 👍✌

[@knoxavebbq]

Oh gosh….. that’s too long. Haha. Start your fire just a little hotter

[@Artur_Khazin]

@@knoxavebbq Definitely, I can see where the mistake is. Thanks!

[@2005Pilot]

Joe, This has been one of the Best Tutorials! Great Job 👏 👍👍

[@knoxavebbq]

Appreciate it. I hope so!

[@thesmokingplank]

I watch alot of brisket videos and cringe...this is the best well rounded explanation. Definitely passing this on to friends.

[@knoxavebbq]

aye! im glad to hear that. yes, please do share the video!

[@bobbysoutdoorexperience4954]

Finally someone with a wrapping method!! Nice. Great Vid keep them coming

[@knoxavebbq]

👍

[@jamesgunn5358]

Again, the detail. My goodness. I’ll be rewatching before I do another brisket!

[@knoxavebbq]

Haha. Thanks man

[@Soplas_Chile]

Best explanation on a brisket cook video, can we see a video on how you hold briskets?

[@knoxavebbq]

No need for a video. Just let it come town to 165 internal. Then keep it in your oven at 145-170

[@fdub253]

Nice video Jim

[@knoxavebbq]

appreciate it!

[@testtube7404]

I really appreciate this brisket lesson. Thanks

[@knoxavebbq]

Appreciate it. Share it with your friends!

[@JGill0124]

Awesome video and tutorial. What are the dimensions of the pan you used to season the brisket? I would like to try this method.

[@knoxavebbq]

The dimensions are the same as a half sheet pan

[@jjmafitz]

Once wrapped and in the oven for an overnight rest, how long do you typically rest and what temperature (if any) is the oven?

[@knoxavebbq]

140-170. Up to 15 hrs

[@onehalfHDSM]

Well produced video and great content! I'm planning on using a lot of this info in an upcoming cook. I'm planning on using my BGE and was wondering if you had any thoughts or insights into what you might do differently with that setup (particularly when it comes to the fire/wood). Also, I had planned on using a Cambro to rest the brisket after pulling it off, but I'm curious as to what you suggest doing, and whether or not I should just let it cool down outside the Cambro and then stick it in the oven overnight, as you suggest doing in the video. Appreciate any help and thanks for the great video!

[@knoxavebbq]

I haven’t done a brisket on a bge, but I would just keep it consistent and don’t go too hot too early. I know those eggs retain a lot of heat. If you find after a few hours it’s behind then you can bring the temp up. Both methods of holding will work. Just use what you feel most comfortable with

[@NorthernThaiGardenGuy]

Joe this was a great video. Thank you for especially sharing wisdom on cooking temps and the stress it causes when you do not know what to really expect and how to understand that properly. Great looking food and awesome video bro!

[@knoxavebbq]

Appreciate it

[@vrudy2004]

I want to be just like you when I grow up! 😊. How many hours total did those briskets cook and how long do you rest? Thanks for sharing your knowledge.

[@knoxavebbq]

Haha. Thanks. I would say 11-13 hrs is my average. Rest overnight

[@pogmahongobshite]

I feel like I just learned a ton about when to pull off a brisket…been a problem for me so this video really helped.

[@knoxavebbq]

It’s one of the hardest parts of the process, but go by feel and confirm with temps

[@chungs23]

Great video, Joe! Any thoughts on resting in plastic film, either on top of or instead of butcher paper?

[@knoxavebbq]

Thanks for watching! I think it definitely helps keep extra moisture. But I personally think that it hold too much and makes the bark too soft and also for whatever reason makes it taste less smoky. But I’ve definitely done it because I needed to store more briskets in the oven for a pop up and didn’t want to create a giant mess.

[@chungs23]

Thanks! Haha, I think avoiding a mess was the same reason Leonard Botello gave in his video w Matt Pittman.

[@quetimporta213]

Never thought of dipping the brisket in the seasoning.

[@knoxavebbq]

it's a method that was used by old school bbq spots for years, and has been used by some new places in recent history. but the one issue with it, you have to make a lot of extra rub to make this method work. if you don't make enough you'll have a lot of bald spots and it's just easier to use a shake at that point.

[@quetimporta213]

@@knoxavebbq I mean when I'm cooking I'm usually cooking a couple of briskets honestly. So maybe

[@knoxavebbq]

@@quetimporta213 give it a shot! Good bbq in all in experimenting and finding what you like

[@johnwhite5252]

Great channel and video Joe. The overnight rest makes me a little nervous. My oven will maintain warm at 145 degrees. Will that work and can it stay in there until "meal time"? Thanks, John/Northern Idah0

[@knoxavebbq]

145 is fine. Thanks for watching

[@dansmith8512]

Cracking video again. Do you ever wrap in tallow.

[@knoxavebbq]

you'll see me use it if im cooking at other place's restaurants, but i usually wont when cooking on my own.

[@frank_osuna]

What kind of briskets are you using? Creekstone? Choice? Great video!

[@knoxavebbq]

Check out my trim video from last week.

[@RDutch88]

Great vid, hoping to do my first ever brisket next week. Will be coming back to this! 🙏🏻

[@knoxavebbq]

Just keep practicing. It’ll take time.

[@morenoanglers9800]

I got an Outdoor Gourmet Off-Set Smoker wish some KZbinr would buy one and test it out. I've made great food in it and love it. It's just a small smoker. Awesome video Joe

[@knoxavebbq]

I cooked on a brinkmann for 8 years when I first started. I’ve done my time. I’m happy to move on. Haha.

[@morenoanglers9800]

@@knoxavebbq oh man! Lol I just started smoking food a few months ago and man it's addicting!! Love your videos, you always give great info. Love watching yours, Chuds and Jeremy's videos.

[@briankirkman2891]

Really enjoyed this video! I originally started following Matt from meat church, and then found Chud, which then led me to you. I love all the details and the fact that by the end of your video all I kept feeling was just keep it simple. I think all of us have a tendency to over complicate things and I’m no different. I just did a huge pot of chili tonight and kept wondering if I should add this or add that or that, and I just had to tell myself to shut up and keep it simple. I’ve only done one brisket ever in my life and it was on my pellet grill a few months ago. It didn’t turn out the best but it wasn’t terrible. I feel a lot more confident now after watching this video that my second attempt will be even better. Thanks for all you do. You won’t by chance be in Charleston, SC on November 11 for the big barbecue festival will you?

[@knoxavebbq]

appreciate the kind words. it's all about keeping it simple as possible when it comes to brisket for me. i'm not sure about the festival. i would love to, but haven't been asked to come yet.

[@ErnestoNetoFlores]

Killed it with this video, thanks Joe.

[@knoxavebbq]

Appreciate you watching. I hope it helps in your next cook!

[@keithtrosen7954]

Great video and great tips. Keep up the great work.

[@knoxavebbq]

Appreciate it. Thanks for watching.

[@mrheyz]

What's your holding temperature?

[@knoxavebbq]

140-170

[@jessemcmullen99]

Super educational. Great video

[@knoxavebbq]

Glad to hear

[@alanrubio-c2s]

Great video, thanks for all the value you add to my BBQ’ing journey. At what temp do you rest your briskets in the oven?

[@knoxavebbq]

145-170

[@Dranomoly]

Absolutely amazing. Very thorough.

[@knoxavebbq]

Appreciate it. Thanks for watching

[@RichCatelli]

Is there like a min - max time the brisket stops taking in smoke? Great video as always

[@knoxavebbq]

I never really think about that. I know ppl say their aren’t certain limits but 🤷‍♂️. I don’t really care. If I want my briskets to be smokier I just cook with a dirtier fire or with greener logs. And if less smoke then the opposite. I don’t try to think about getting more smoke just because of a time limit.

[@gabrielherrera7034]

Dumb question here, but how long do i tear the butcher paper for when i wrap? 18" or 24"??

[@knoxavebbq]

Uh… I’m not sure how long to tear it. It’s honestly just become muscle memory for me, but the width of the paper I like is 18

[@cassmanish]

This vid is so damn clutch. Thanks for the solid content Joe!

[@knoxavebbq]

Haha. Appreciate it. Thanks for watching

[@brianportnoy5795]

In the video you mentioned what to do if the point is cooking ahead of the flat….What If it’s the other way around? What do you do if the brisket flat is 20 degrees ahead of the point?

[@knoxavebbq]

Honesty, I don’t ever run into that problem. Seems like a lot of ppl have been lately which is odd, but I would say to cook lower or maybe see if where ever your lean is is in a hot spot.

[@christopherhobby8391]

No debarkin’ the wood huh? Nice briskets brother. Thanks for the video.

[@knoxavebbq]

Debark wood? Never.

[@byronyoo8478]

awesome content! super helpful to know the details of feeling the lean specifically. Got one in my offset right now and stoked to dial in the feel. I think it's gonna be the best brisket yet. BTW are you going to the Foil Boat Party at Lake Travis next weekend with your boys? I'll be there.

[@knoxavebbq]

Man, I wish, but in currently out of town at the moment and not sure if I’ll be able to squeeze in another trip. Need to get back in the backyard to make more videos

[@MichaelGillen-if1nr]

Great video, lots of good and helpful info. I love seeing this clean painted pit, if a person likes the ugly rusty “patina” look that’s fine, it’s just nice to see a good looking painted pit.

[@knoxavebbq]

Appreciate it! I hope it helps a lot of ppl. I like both! My older pit had the patina. Just wanted to go with a different look this time.

[@elguero2637]

Is salt and pepper the best way to season a brisket,cis that the go too?

[@knoxavebbq]

That’s just what I’m comfortable with and I know my ratio works for me and other ppl who’ve eaten my food. A lot of ppl ask me what i put in my rub and they’re surprised. 🤷‍♂️ I personally feel that most ppl have to add more stuff just for the simple fact that they don’t use enough salt or use too much tallow.

[@crookedpinebbq9101]

Did you go straight into the oven, or let the briskets come down in temp for a bit first?

[@knoxavebbq]

I let it cool down to about 160 ish

[@robertbenavides3899]

Shout Out @Knox Ave BBQ #Awesome Brisket Cook #Hands Down :) #Coming at you From South Texas #Come on!

[@knoxavebbq]

Thanks man

[@_thisisdavid]

Another fire video. Can't wait to use these tips for my cook next Friday. Lean has always been my problem.

[@knoxavebbq]

It’s always a challenge but you’ll get there

[@stevethomas4581]

So the Burnt ends come from the side opposite of the Mohawk, Right ?

[@knoxavebbq]

correct

[@benpierce2202]

Perfect. I'm using it as a training video for Mule Kicker BBQ. :)

[@knoxavebbq]

If you need me for consulting hit me up. I’ll be better in person than in video.

[@benpierce2202]

@@knoxavebbq What's a good way to get in touch with you to discuss this?

[@knoxavebbq]

Email me at [e-mail]

[@mikek1600]

You forgot to mention that starting your fire with Korean newspaper is vital to a successful cook 😂

[@knoxavebbq]

It’s implied. Haha

[@UncleB.cooking]

At 7:40 is great wisdom, keep up the good content 👏

[@knoxavebbq]

Glad to help

[@BayouChilehead]

That was some great information!! I need to trust my smoker more and let it do it's thing. I'm going to definitely apply the touch method to my cooks! I have always been a temp probe cooker. Thanks for another great video!

[@knoxavebbq]

Don’t over complicate it. Just cook and learn each time

[@UncleB.cooking]

@knoxavebbq Facts,I don't understand why everyone is trying to reinvent smoking meat or redesign the smoker now a days.🤔You and I share a lot of the same methods.Learn how your smoker cooks in different conditions first,then learn to listen to your meat. Nice work!I

[@EdgarHernandez-bc8sx]

Awesome video, how many hours did you rest it for and at what temp? Also what’s the longest time it can be rested for ? I just placed an order for a 250 gal smoker and I should be getting it in 2 months can’t wait to start.

[@igotJesus88]

For a second there I couldn’t follow what you were saying in the beginning about starting a fire and waiting an hour then add logs. I get it now. I believe this is more for a large offset to heat it up. A small offset I can use a little charcoal and two logs and my flames always stay low. Thanks for the good video!

[@knoxavebbq]

👍

[@michaelduncan2759]

Damn that looks awesome MJY! One day I will get there consistently.

[@knoxavebbq]

Just keep practicing

[@anakngkulugo]

Thanks Joe!

[@knoxavebbq]

Thanks for watching!

[@WilliamChase-y1y]

Can you and would you rest a wagyu brisket over night similar to a prime brisket

[@knoxavebbq]

Yes

[@2176jsweet]

Where do you source your wood? I'm out in the suburbs.

[@knoxavebbq]

A1 firewood

[@jayro4803]

Great video bro... super helpful. Thank you!

[@knoxavebbq]

👍

[@larrypeacock4021]

Great video Joe these are the best I love long instructional vids.

[@knoxavebbq]

Appreciate it. Share it with other ppl.

[@jeaubain]

Awesome video! Can you talk a little about your resting process, what temp? Did you let the brisket cool before you put it in oven ?

[@knoxavebbq]

Yes. Cool down to about 160. Hold between 150-170

[@mikearchibeque7220]

I have the same Primitive 250. Where do you run your damper position at? Thanks.

[@knoxavebbq]

Usually about 1/2-2/3 closed

[@copper4eva]

I like to use a spritz bottle on the thin part of the lean. Just to selectively cool that portion down, to hopefully help prevent curling. I won't spritz any of the fat cap though, if I can help it. I don't see the point of that. The stall will push out all the moisture the fat cap needs. But I guess, to your point, after the stall is over than maybe spritzing the whole fat cap might be a good idea. If you need more time to render.

[@knoxavebbq]

The spritz won’t prevent the curling. Control your temps instead of spritzing more.

[@timothyjameswhalen]

Killer video. Lots of nice tips I haven't heard.

[@knoxavebbq]

No secrets. Just alot of practice