How To Make Smoked Brisket Made Easy for Beginners Vol. 2

Smoked Brisket Made Easy for Beginners:
• How To Make Smoked Bri...
Today we revisit how to make smoked brisket made easy for beginners. This time we are coming with Volume 2. This was made especially for those of you that had problems smoking your own brisket following the first video. This video is more of me doing the cook step by step so you can witness what I do in cooking brisket.
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About The Dawgfatha:
I am Alton, aka The Dawgfatha. This is my KZbin channel and I thank you for taking the time to stop by for a visit.
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[@TheDawgfathasBBQ]

To see more brisket cooks, click here: kzbin.info/aero/PLwGJilGGtsRPlZMbY_rWYKy7QSo3F6Ab2

[@drummerboy100jh]

Hey man love watching your videos because the meat comes out consistently juicy, moist and looking the same every time using your methods, question when resting the brisket from 202 ° down to 150° is it resting in the paper on the cutting board or in an ice chest or something different? How long does the resting usually take, 2 hours or more? I usually don't get that result until its rested for at least 2 hours and sometimes more, but i am also using choice brisket. Thanks fo any help.

[@drdrew3]

The simplest brisket tutorial on KZbin. I mean that as a HUGE compliment. Smart for beginners to use a smaller brisket as you did. Much less intimidating on many levels

[@gasd6542]

Another great video! It's like having a friend teach you bbq. Always a chill vibe and good information.

[@czarandmaeve]

Ive only done brisket 3 times so there is some really good info in here for me, but i would definitly love a video on how to utilize the extra fat for tallow

[@markpickett5898]

You are a great teacher, instructor, mentor, cook, etc.... You have the gift for it. Thank you for what you do. Mine tasted great.

[@billimus_maximus]

I recently bought a pellet smoker and did my very first brisket yesterday, it was about 11 lbs after trimming. I used a generic rub with a few different seasoning my wife and l like and I used cherry wood pellets. It took about 12 cook time and I let it rest for 2 hrs. Everything turned out perfect, but I see I still have a lot to learn. I follow your channel and watch your videos and I've learned alot and I can tell you're passionate in teaching your craft.

[@TheDawgfathasBBQ]

The art of BBQ always has us learning new things every time we fire up. We just have to pay attention. Great job on your cook!

[@thegalleryBBQ]

Start to finish the student learns. Thanks brother. Good stuff.

[@joelobstfeld1301]

Hi from London, England. Thank you so much for this video. Just did my first brisket on the pellet smoker, following your instructions in this and the vol.1 video. Perfect result! 13lb brisket, ~9 hours to cook and a great smoke ring too. Keep on producing these videos. They are a great resource.

[@martinexoticsusa]

Ive had a charcoal grill for 2 year, used it twice for hot dogs...I found your channel and now making my first ribs tonight!!! this hobby is huge!!!!

[@cathyanderson448]

I've made brisket 10 times now. Today's is a 14 pound one, my biggest. I loved both beginner videos and really love that u talk to viewers as everyday ppl. Ur videos made my friends think I'm great at cooking brisket. Thank u so very very much

[@TJ-zl3tx]

This was the first video I've seen suggesting to cook until the right color was achieved. The probe/thermometer at the end proves, experience and science rule.

[@richardwallace2715]

Smoked my very first brisket today following your first beginners video. How could I go wrong with such easy to follow instructions? Fed over 25 people and I direct all my compliments to you! Thank you for the confidence by giving me the basics and then allowing for "whatever you like, it's up to you". I think "confidence" is the key word here and you have a way of instilling that into your listeners. Thank you! (You need to edit your pop-up rub recipe at 8:30 of your 2nd beginner video. I am not being critical, but knowing you, I knew you would want to know just like you edited the celery salt/seed)

[@rufnut5300]

Thank you so much for your videos. I recently bought a Camp Chef Woodwind wifi 24. I followed your videos on briskets and ribs. Super helpful and well explained. Briskets have come out amazing, juicy, tender and a little bark! Ribs were the same. Cheers. Andrew from Woonona, Australia.

[@curtisharolson6643]

New subscriber, you’re the best in the field my man, your content is quality, ✊🏽✊🏽

[@brandonpalmer4529]

I really want to see what beef tallow is please

[@TheRealPunisher]

Its just rendered down beef fat

[@TheStevelaing]

Check out Suzie at Hey Grill Hey KZbin channel. She has a beef tallow video and explains everything, it’s really a good video

[@bplus2625]

I watched the Hey Grill Hey but that's a lot of filtering and the tallow is dark because it is full of carbon from burnt meat and connective tissue. There's an easier way using the same heat you're already producing to make your brisket. I put all my fat trimmings in a 6x6x2 baking dish, double wrap the top in foil and put it right next to my brisket on my Camp Chef smoker for the entire time I'm cooking. After my brisket is done I also pull the baking dish out and pour out about an inch plus of clean clear tallow into a mason jar. Then I scout for any meat in my baking dish with fat attached. That's the beef equivalent to buttery pork belly. Last, I use a spatula to smash the remaining fat in the baking dish, prop the dish on its side and come back 15 minutes later. I scoop out the chunks of solids and make a second pour into a glass bowl which eventually makes it into my mason jar. Be careful to only to get the clear liquid fat. No fat chunks, water or solids. Absolutely no filtering is needed if doing this carefully.

[@davidballard9312]

Smoked my first brisket pretty much without instruction. Had to write that one off of course. Just smoked my second using your first video for beginners and I've now got clientele! Thank you for these videos, definitely looking forward to some on handling the trimmings!

[@TheDawgfathasBBQ]

Good stuff!

[@sikdeadshot1580]

Thanks for the the vid big Dawg ! Definitely going to up my brisket game with this info. Can't believe the giant Smoke Ring in that brisket on a PELLET smoker!!!! you definitely got mad skills. Glad to be part of the Dawgpound.

[@TheDawgfathasBBQ]

Glad to have you bro! Definitely celery seed does help a bit with the smoke ring for sure. Combine that with the added moisture of spritzing and the magic happens.

[@willybob8910]

This is way better than any cooking show I bing this man your awsome

[@TheDawgfathasBBQ]

Thank you sir! 👊

[@RBCbomber]

Definitely want to see a beef tallow video! Also celery seed is high in sodium nitrite which is the main curing ingredient in pastrami, bacon, etc which is why it aids in the pink ring similar to the smoke ring

[@jimbeama]

Thanks for that info. I had never heard about using celery seed to improve the smoke ring, so I was wondering how it would help.

[@barbru3598]

Me like inclusive narrative as opposed to "talking Down". Also enjoyed cook to color, wrap and cook till tender. Thank you

[@lobowynnTV]

Your a true master of the Brisket

[@SDSBBQs]

I'm going to have to try brisket again on the Traeger and I'll try it with the Salt and Pepper ratio you mentioned. Thanks for sharing 👍

[@EddieMiller-x5m]

Going to try your style of brisket for the first time Enjoyed your KZbin

[@MrFlavorade]

I did my second brisket ever last week on the Weber kettle after watching your videos. It turned out awesome!!

[@lintzm]

Thank you so much for these videos. I’m learning a lot. I love your teaching style

[@4seasonsbbq]

Great video Alton, very informative. That brisket looked absolutely delicious, BUT!!! I never throw the fat away. Put it in your smoker and let it melt down on your meat. Leave it in the smoker after you take your meat out and let it cook till your smoker quits. Why? Because catfish love love love smoked fat. I took some smoked pork butt fat to the river one day and caught more than ever. Don't throw it away. Have a great day brother.

[@bplus2625]

I was following the first video today and it's still solid. My only mistake was not letting it cook long enough wrapped so my Brisket was slightly crunchy with each bite. My brisket was at the 190 to 200 mark for only a few minutes and I should have gone longer. Not the level of tenderness I was going for but a good lesson learned for me. Your video got me 99% of the way but it would have been a 100% if I didn't lose patience. It's okay though. I learned a lot about brisket and myself. 👍

[@Nashcaster]

Firing up my first brisket this weekend!! Wo! Come on baby!! I might not have enough beer…

[@Euphoil]

Thank you so much for posting how you smoke a brisket. I followed your advice and "method" and smoked a nice 12# brisket this past Friday for family Passover dinner!!! It was so good!! I grew up helping cook BBQ on an 8' x 12' grill using mesquite charcoal. But I have not had the time to BBQ, until recently. I have followed your method for Baby Backs and now Brisket. I used a pellet grill and smoked for ~6.5 hours then wrapped in butcher paper and smoked for about 4-5 hours longer. Perfection, it was so moist that the meat was falling apart as I was slicing it!!! We had 8 people eating brisket and only a couple large handfuls were left. Usually there was trays and trays left over (traditional roasting). I have now become the family's official smoker of Brisket and then some!! Thank you again for the guidance and help, you really walked as through your thought process!! Thank you again!!

[@TheDawgfathasBBQ]

That is awesome!!! Congrats on becoming the new resident pitmaster there...

[@BARROTJASON2]

Amazing. Great follow up video. Keep up the good smoke. Dawg Fatha!

[@robinholt5661]

My first ever brisket is now 5 1/2 hours in, I’ve just wrapped it and it is looking good👍 many thanks for this video (and some others of yours I’ve watched) fingers crossed 🤜

[@aaronhoffmaster9336]

Great video! I'm smoking my first brisket right now and hopefully it turns out well

[@SmokinJoesPitBBQ]

Nice job once again Dawgie!🤘

[@whattheforkpitmasterbbq1515]

If ya like it then ya need to put a ring on it!!!! Good job, my brother!

[@thegrumpyolgringo]

WOW. ALTON, THE DAWGFATHA. CONGRATULATIONS 🎈🎈🍰🥳❤️😎. ON YOUR WORLD FAMOUS BRISKET VIDEO. POPPING THE ONE MILLION VEIWS MARK, IN JUST OVER 5 MONTHS. WOO HOO. YOU TOTALLY DESERVE THIS. THE DAWG POUND WILL BE BREAKING THEIR CHAINS AND HOWLIN'IN IN THE STREETS. YOU'VE CAME A LONG WAY, IN SUCH A SHORT PERIOD.. CONGRATS AGAIN. NICELY DONE. THANKS FOR SHARING. 😎. P. S. I TOLD YOU, IT WOULD HAPPEN BEFORE THE END OF SEPTEMBER, ONLY MISSED IT BY A COUPLE OF HOURS. 😎.

[@TheDawgfathasBBQ]

Hahaha! Indeed you did brother. Thanks for riding with me and supporting!

[@timbrown1825]

Have used the Dawgfatha's recipes to great success. But has an issue with this one specifically the temperature the Grill was set at. I have the same Black Label and setting the cook temp at 275F was cooking the Brisket way too fast. I dropped the temp to 225F for the rest of the cook, but did 275F for the wrapped portion, which was still too high as it reached 211F in less than 3 hours. The result was the brisket was over cooked. Next time I did this I cooked at 225F and 250F when wrapped, which is what the Dawgfatha did in his first Brisket for Beginner videp. Brieket came out great, bark and rub were excellent. This is a great video and helped me out a lot.

[@wes3479]

This is my new favorite grilling channel. thank you for all your expertise and knowledge. keep it up brother

[@pelekibland]

Yo, Mr Dawfatha!!! You rock my brotha. Thank you so much for your tutorials. Sharing the BBQ Love

[@listenupp1]

God's son to Dawgfatha - nice video on the brisket zones and trimming.

[@PedroHernandez-ou5wy]

I make one yesterday and was a little bit dry 😒 is necessary to put beef broth when is time to wrapped!! Start witching your videos and I enjoy them great tips !!

[@shawnrussell1786]

You are the man looks Grate. Thanks for the pointers. 👍

[@donnabeesonrn]

Thank you! I just smoked my first brisket for Christmas dinner using your video for beginners! It was delicious.

[@CrossCutCreations]

That was a solid looking brisket. I need to try one sometime.

[@felixmakaura2104]

Awesome video bro can't wait to try it

[@jamesryan5868]

Smoking a brisket today Dawg ! Good information, going to try that smoke tube , thanks !!

[@OTBkid]

Gotta be the tightest no hassle wrap I've seen yet.

[@albertmeyer801]

Another great video! You make it look effortless and you inspire amateurs like me. My first one came out great after watching your Vol 1 and now I want to try adding celery seeds. Thanks so much - keep the videos coming.

[@TheDawgfathasBBQ]

That is awesome! Thank you very much!!!

[@briantkiger]

Never would have thought to cook it fat side down! Great tips all around!

[@ScottysBackYardBBQ]

msg also does a nice smoke ring

[@ricadaripper2764]

You are a pro! I’m doing one for Easter for the first time. Wish me luck 🤞

[@CentralTexasGrilling]

Dang that brisket looked great!

[@TheDawgfathasBBQ]

Thanks bro!

[@mattyb6392]

Nice, I'm definitely interested in the beef tallow video.

[@davidwoo3712]

You and Rodney Scott are my favorite bbq you tubers! Good work

[@TheDawgfathasBBQ]

High praise! Thank you. Rodney Scott is an OG for real!

[@gregcym]

I love this guy! So easy to follow too!

[@mateo85tx]

Your first video was so great in my experience scared to try this one. Lol

[@TheDawgfathasBBQ]

You can do it!

[@chriswalters8110]

I watched vol 1 four times before I did my first brisket. Used a pellet grill and it came out superb!!

[@squirreljester2]

8:36 should be 8 Tbs pepper. Great video too, keep it up!

[@babelreport]

3rd time following this recipe. 100% perfect! Thanks, @dawgfatha!

[@darrellamy166]

You are so informative, thanks so much especially on trimming.

[@shaadamer]

Yes would like to see the beef tallow video.

[@madhatter4743]

Doing my first brisket today. You have been so helpful thank you

[@dgunter151]

Man you make the best videos! Your one hell of a cook brother.

[@theiceageiscoming.5516]

Another great video, thanks! 💪😎🇺🇲

[@rbeachy]

Can you tell us specifically what you are looking for in color, moisture, rub adherence, etc.. that helps you decide when you're going to wrap the brisket. Thanks! Love your videos!

[@bassethoundguy3545]

made a brisket like you said in vol. 1 turned out amazing!! thanks for the tips brother

[@chuckarock2001]

Thanks mate. Regards from Australia 🇦🇺🤓

[@federico9232]

Always learning something new. Great followup video and maaaaaan your brisket wrapping skills is on point! 😅

[@perjian1697]

your channel is great!

[@the_devilsown]

Want to see all about beef tallow!!!

[@Tokyodriving]

Ok so I watched both videos so far. Sadly I started one and I've been second guessing myself so I'm researching more. Luckily I've made some changes and it's wrapped now in paper. Hoping it comes out like yours. If not I will try again. Then it will be start to finish 100% following your guides. Grill: brand new Ironwood 650.

[@bigmac3602]

This is great, I watched your earlier video but always good to get new perspective and ideas!

[@randyperfecto7468]

Sir how bout on propane grill? Man I was intimidated, but ur smooth professional demeanor is unmatched

[@1313thunderhorse]

This guy is AWESOME

[@markgaray670]

Thanks for sharing this video definitely need to try this out.

[@bryangrady5661]

Thx for a great tutorial!!

[@RicsBBQSpecialties]

Good looking Brisky!! Absolutely Nailed it! 😎

[@TaylorsFSCooking]

Another beautiful Brisket Alton. Nice one

[@alexaya1433]

Thanks. Sr love your videos

[@rockyarchambeau5820]

Great video!! Love your channel...Can’t wait to try this. 👍🏻👍🏻👍🏻🇺🇸🇺🇸

[@Cinnamonrh]

Thanks for the help this weekend! Glad I found your channel keep up the good videos.

[@SkeletonMan288]

Would really like to see a beef tallow vid thanks

[@jimv5589]

Love these videos! That is the voice of an angel. I can’t even make eye contact right now. Your voice is like a combination of Fergie and Jesus.

[@DerekCecchi]

Lmfao

[@bobzadow9682]

Did we just become best friends?!

[@kirbykercheval2936]

I want to know about beef tallow and what you use for a food vacuum saver. Thank you!

[@TheDawgfathasBBQ]

I use a food saver vacuum system. Tends to work well enough for me.

[@marcoantonacci7708]

first of all thank you for all the videos you post !! when you check the tenderness of the brisket, the thermometer must go with absolutely no resistance? thank you so much!

[@heathharmon1042]

You want it to feel as if you were putting the probe into a jar of peanut butter.

[@markadams5823]

I don't know if I'm behind the times but I still have an old pit with a smoke box. You ever thought about doing a video with something like that?

[@MrJoeruggiero]

Love your videos!!

[@jumpnjack8686]

Thank you! You finally got me straightened out on ribs. You did them without temp probe until the wrap and end and even then you stated "you cook by the color and look of the ribs". That released me from temp and time! Thank you, thank you! 💥💯👍👌 Now, brisket. Well you are saying the same thing, color and look. FREEDOM! One question, we purchased 1/4 beef. It came with a brisket tip, no flat. Any tips on doing a tip?

[@jumpnjack8686]

Meant point not tip.

[@Nistly520]

Wish I could post you my masterpiece I made following your guidelines! Used a Weber kettle for mine, it came out incredible. Thanks for the content!

[@darenhigginbotham7472]

I'm quite interested in your tallow video, please make it. Love your videos and style. Thanks "!!!"

[@TheDawgfathasBBQ]

Thanks brother. I actually have one on the channel already. 😉

[@thoughtswordactionbeta6959]

Lol i love this guys videos. Love hos attitude and love the fonish product.

[@natschannel3043]

I don't know what beef tallow is, but I'd like to see your video :)

[@chrisparent271]

Another good video! I've heard both fat side down and fat side up. Any video for a head to head comparison?

[@tobiensam]

Another lesson 👍🏻👍🏻 great video love your channel

[@jimbeama]

at 8:36 the recipe text has a 2:1 pepper to salt ratio rather than your 4:1 ratio you mentioned in this and the previous brisket for beginner video. You also asked for rubs we like for brisket other than Texas beef rub aka salt & pepper. I found this rub used for smoking corned beef. The main thing it adds is coriander seeds which are ground in a spice grinder along with pepper corns. It also has the common trace elements found in other types of rubs like onion, garlic thyme and paprika. I add salt to it for brisket or put salt on separately. 2 Tbsp pepper corns, 1/2 Tbsp coriander seeds, 1/2 Tbsp onion powder, 1 tsp dried thyme, 1 tsp paprika, 1 tsp garlic powder.

[@jon4jesu]

Dang Dawg!!! You the man!!! ❤️❤️❤️

[@vtecbanger3180]

I subbed for the first brisket video. I have only done ribs on an open pit and I’m about to buy the Weber master kettle to try your brisket. Thanks for keeping it simple and clear.

[@TheDawgfathasBBQ]

Awesome! Thank you!

[@vtecbanger3180]

@@TheDawgfathasBBQ no. Thank you for spending the time to share. I’m doing the cook as we speak on a master touch my wife surprised me with. Been @ 250 degrees since 7am. It’s now 3:14

[@vtecbanger3180]

@@TheDawgfathasBBQ update. I followed his instructions, I used ridge coal, snake style with hickory chips every 3 inches till stall. Finished and served with baked Mac and cheese. Came out perfect. Blew minds and more people showed up trying to get me to cut corners on resting the meat. We all had seconds. When people hear about brisket smoking for hours they show up to your house like you hit the lottery. Anyway I want to thank you for teaching me how to do this and my family as well as my wife’s side are highly impressed.

[@aziadah1]

Show us some beef tallo bro! I currently save wagyu beef bacon grease for dishes but never tried beef tallo

[@publicEnima]

Trying to cook my 1st brisket on Sunday. Is the temp the same on a charcoal smoker versus the pellet smoker? Also after you wrap your brisket. Do you still leave it fat side down? Love the video!

[@TheDawgfathasBBQ]

Temps are the same and o go meat down 8n the wrap to get as much moisture to the meat as I can during that time

[@TexicanaBBQConsulting]

cool stuff as usual!!

[@TheDawgfathasBBQ]

Thanks brother! I hope you are doing well my man.

[@fernandoskillzexpert7605]

Hey broim making a brisket in a trigger do flip the brisket up side down

[@TheDawgfathasBBQ]

Brother always do what works for you. For me I like to keep the fat between the meat and the heat to protect the meat. But again whatever works for you, go for it.