How to Smoke a Brisket! | Chuds BBQ

[@LeRoyandLewisBBQ]

This is exactly how we do our briskets! One more tip I would add is don't over-think it, goes along with the keep it simple mantra. 💪

[@anthonylaney1062]

Can't wait to try your bbq next time I'm home!

[@kellenwhite4590]

I love how open you guys are about your cooking techniques, if I ever get the chance to get to TX I will not miss coming to your spot👍

[@Matt-hi8vz]

The best bbq I ever make is when I accidentally get too drunk

[@worldlycashmoneyenterprises]

I am happy to live a 5 minute drive away from Leroy and Lewis. Amazing stuff. Beef cheeks and brisket are what I have had so far its amazing.

[@mitchstravel4186]

Doing my first angus brisket tomorrow, will keep that in mind 🤌 cheers, from aus

[@tomshank433]

How have only 4.4k people watched this? I have watched Malcom, Guga, Myron, Jeremy, even BBQ Pit Boys (if I have to) for years and no one breaks down the cook and the trim so succinctly and thoroughly without over talking it. Really great video, great channel, great catalog of content. You will have a million subscribers soon. THANK YOU Bradley. You keep making them and I'll keep watching.

[@shaynewimmer9876]

Fat cap up or down before foil? Fat side up or down in foil boat ?

[@foodonfire3662]

"Fold/roll the foil OUT" another nuanced tip from the #1 BBQ channel. Many thanks.

[@19Silver67]

You know, I've watched all your brisket videos and most of the others. But I have to admit that it kinda therapeutic to watch these and I pickup something each time. It also help you add some humor to it.

[@williammills7778]

Once again you're a mind reader. Been awhile since I cooked a brisket (about 8 mo). My daughter asked me to cook one for her baby shower and I sure don't want to mess that up. This was a great reminder video without having to go back through your video library 😊. So glad I found your channel last year.

[@jackyucuis8655]

Thanks Bradley. I tried your method with my Weber Smokey Mountain and it turned out perfect! I experienced spikes in my temps but kept focus on boat wrapping at internal temp of 182. Then removing when temp reached 200-202. Kept it in the oven on warm making sure a “catch pan was under it”. The 4th of July I just hosted left me with no leftovers. The brisket was gone. Excellent videos describing the trim, cook, serve. Well done Sir. And for me, I love the humor in your videos.

[@jagreddog]

Attention to anyone not yet subbed and or liked this video,Please do so now.This YT channel CHUDS BBQ is a must watch for brisket perfection which i will try the FOIL BOAT soon.KISS is a band from the 70s but Keep It Simple Stupid means alot in out BBQ world.Great Video! FYI I wasnt paid in anyway ATLEAST NOT YET!!!! LOL Im currently using the PBC as my only smoker,Still looking to nail it.Thanks great help for us backyarders looking to NOT ruin a SSSS piece of beef.

[@tonyaquino_photography4838]

Hey Brad great video. I just cooked to briskets for my mates wedding party and did the overnight heated rest in the oven. This is no joke the best tip. they were so jiggly and soft yet held together perfectly and the bonus like you said didn’t have to time it. Win win. Keep up the awesome work 👍🏻

[@LL-tk1gn]

Did u put it on bake, broil?

[@trevorearl5876]

@@LL-tk1gn I've never seen an oven that allows you to set the temperature when broiling.

[@LL-tk1gn]

@@trevorearl5876 they have em. Thanks for the feed back

[@tonyaquino_photography4838]

@@LL-tk1gn I’m from Australia 🇦🇺 not sure what broil is😂 I’m assuming “broil” we call grill. I just put it on bake but not fan forced. Also I’m in Celsius so I did 60c which is 145F that’s the safe temp for beef. Hope this helps😃

[@gerardbonner6464]

@@LL-tk1gn there's an option that says "keep warm" or just put the temp on the lowest temp

[@jonjensen6022]

Hey Brad, I've been smoking for over a decade but never did a brisket. just smoked my first brisket this past weekend using your videos as guidance. Thank you for sharing those videos!!! My brisket was the hit of the weekend!!! It turned out amazing!!!

[@HP_Tubcraft]

ill be honest I had no idea about the foil boat until I found your channel. truly a game changer. FOIL BOAT ARMY

[@ggarzaigg]

I was able to confidently smoke my first brisket about a week ago, and it came out great, thanks to your videos!👌

[@azycray4801]

I think this video is your best I've seen so far, and I've seen a bunch.

[@wchops7578]

The fold out word is the tip I needed for that foil boat.

[@patjnic]

Can't wait to watch! I'm going to take a shot every time Bradley says "that being said."

[@patjnic]

Hmlfkdd ejkme djkre

[@rockyprice8052]

Man thank you, your channel is the best. I've officially made my first brisket, and was not disappointed one bit. I really hadnt smoked any meats more than 4 hours before, i was a little overwhelmed but because of your clear easy instructional points, and soothing voice lmao, i am now way more confident with the offset smoker. thank you for being awesome dude.

[@BarbecueElementary]

I love the Keep It Simple feel all of your videos put out... Appreciate the vibe of everything you do on here!!!

[@lobi-wankenobi4872]

So pumped! I went to Austin for a concert 2 weeks ago and we ate at Leroy and Lewis and the guys were showing me how to master the foil boat and stuff right in line! It was epic! Such killer food. Many thanks, guys!

[@Casualgaming1973]

Chud’s taught me so much about cooking briskets

[@4dwyn]

The Resting period is what really separates a good brisket from a perfect brisket. If you're team soft bark like me, a sous vide rest at 165 degrees from the time you take it off the smoker to the time you slice the next day makes a world of difference. Lots of guys are impatient so they want to eat the brisket the same day they smoke it. But patience is a virtue, and if you cook it the day before and rest it at 165-170 overnight, people will rave about how great your brisket is

[@djrtime1398]

Yes please. Go into the oven rest vs the souse vide rest. Thank for the great vids.

[@bobert6644]

How about brisket for dinner? Have you tried sous vide rest for 16hr+?

[@4dwyn]

@@bobert6644 Yes I've pulled a brisket off at 2am and rested it until 6pm the next night. Same deal. Very tender

[@colsadventures]

@@4dwyn or Brad, what temp did you SV rest the brisket so it doesn’t over render? And do you wrap in paper before vac sealing, or the brisket straight into the plastic? Cheers.

[@4dwyn]

@@colsadventures no you dont wrap the brisket when you vacuum seal it. I believe I wrote the temp I rested it at in my OP, and I think Brad said 165 in his video

[@kylewooderson4110]

These tips need a metal, no one addresses these questions quite like Chud. Thank you brotha my bbq is better now

[@LDQBBQ]

Absolutely great work. I try to imitate your trim as much as possible. Being round everywhere I think makes for the best cook.

[@zman7953]

Glad you're enjoying the new pit. Cheers brother.

[@adhd200]

Can't believe you teased us the whole video without cutting into that sexy beef boat lmao. Love your content. You are me and my girls favorite BBQ channel!

[@richardaristeo8394]

Hey brother, I seen the video with Mad scientist about 3 styles, butcher paper, foil and your way...I'm telling you, your way is the it! Thank you for your 5 tips, amazing video ! Thanks you so much!

[@blueenglishstaffybreeder6956]

I’ve always used the boat technique ( about 8 years now ) always gives the perfect bark, I’ve tried all kinds of resting techniques , everything from confit in tallow for 12 hours (awesome), to wrapping in butcher paper and a towel then placing in a cooler for 2 hours, to even serving it immediately after cooking, confit is the way to go if you have the tallow to do it, but also in an oven at 150f for 10~12 hours is also awesome, I always cook mine the day/night before, to make it as perfect as possible, great advice Brad, I’m a huge fan of yours, you do everything how it should be and that only comes with experience, cheers mate

[@davidpaddock5395]

I think this was the 10th time I’ve watched this video. Great information!

[@rogo2287]

Great vid. Brad. You covered the most essential tips. Here is another tip for the crew....If your brisket is pooling a fat spot on top, add a wood chuck to the underneath to raise it so that fat will run off.

[@tonyaquino_photography4838]

Good tip. I have had the pooling on top before. I try to approach this problem in the trimming stage and make sure there are no valley so when the fat renders it falls to the outsides and off the edges. I will keep the chunk of wood 🪵 in mind if I run into this mid cook 👍🏻

[@LittleBozo]

Thanks brother. Just built my offset and have never smoke before. This was good info.

[@waltzb7548]

Thank you oh great one for this video! I was scared to try a whole Packer brisket until I saw this, followed your directions and use the foil boat method. Came out perfect! Don't think I'll ever try to experiment with anything other than the foil boat. Thank you and cheers!

[@donaldmalander4741]

yet another great video Brad. as an amateur wanna be smoker I've learnt so many wonderful tips from your "to the point, no nonsense" videos. rock on!

[@mikebowerstv]

That Breeville toaster oven is a game changer. I just made my best brisket ever. It came off the smoker at 8 pm and was served at Noon the next day.

[@michaelwilson1669]

I'm trying the Breville for the first time today with my brisket. Do you set it at 150 too?

[@mikebowerstv]

@@michaelwilson1669 I do

[@whayes1282]

I agree with you on the rest. It pays to cook BBQ in advance. Pork butts & beef are helped tremendously with a long rest and the best part there is no rush to get it done because everyone is hungry. Great job Brad keep it up. And please go cook something outside, ✌️

[@MrMoosefire]

just smoked my first brisket on Saturday for Father's day. I definitely oversalted the flat eith my 50/50 rub of salt and pep. I thought that your 2:1 might be too peppery for the kids but I'm definitely doing that in the future

[@derricktyler3577]

For a first timer, I think its important to measure out your salt & create a ratio from there. Try approx. 1 teaspoon per pre-trimmed lbs of brisket. So if you buy a 14lbs brisket, use 12-14 teaspoons of salt or just around 1/4 of a cup. I both over salted & undersalted until I researched generally how much you were supposed to salt raw meat, did a few experiments and came up with this. I think Brad is so advanced and has done this so much, he only needs the parts and can eyeball the coverage. But when its your first few, measuring it out so you don’t oversalt is key. When you measure out, you’ll never go too much. Also some of what you measure out will hit the board/table too. Be mindful of what that looks and feels like the first few times you do it and eventually you’ll be able to just eyeball it. You can even start by salting separately, then peppering too.

[@willisholloway9257]

I thought the same as well at first, but that 2:1 mix is just right. The pepper really brings out the flavor of the meat and doesn't overpower the senses.

[@mannyvenegas7601]

Hey Brad, new subscriber. Love the videos man. Been grilling for a long time but never smoked a brisket. Someone told me I'll never become a true pitmaster until I do a brisket so here I am. Planning on trying your method this weekend. Wish me luck bro 👍

[@williamotis2688]

your the best I love the foil boat.Keep up the good work.

[@lainereclaimed3799]

Bro. Thanks, I have a snake river wagyu brisket for the fourth I am going to smoke. This will be my 10th or so brisket. Really enjoyed your content

[@MikeMcGee-l3g]

Great video Bradley! Great, quick tips with humor too. Will give it a shot tomorrow. Regards the over night rest, I will use a big Rival roaster at 155+/- so I don't have to use the 170 degree minimum temp of my oven. Next I'll follow you're smoked pork shoulder recommendations. Love your content and will tell others to dial in.

[@grizzle273463]

That BBQ Dragon is indispensable. I've been using one for several years. OMG what a time saver.

[@takeflight4666]

My brisket cooks get better and better each time thanks to you! Foil boat is much easier an better than butcher paper

[@dbb124]

I’ve never tried the boat method, always use botched paper. I’m going to try the boat today and also letting it rest for much longer. Great video!

[@mikemorrow2997]

Yet another awesome video, Bradley I’ve come addicted to your KZbin. Always looking towards your next videos. Keep up the great work my friend and enjoy that Miller Lite Beer✌️

[@raimonstappat3541]

200.000 is coming..great Job, Love your Channel..keep it in short words...Yes Bradley!i will stay tuned!🔥💨🤝👍

[@michaelharley1104]

Super glad I found this channel. Done brisket about 4 times from other KZbin vids but can’t wait to run it this way, everything explained so well, love the content mate keep it up

[@Unit38]

I like using the salt and pepper. I also like topping it off with some of A. Frank's BBQ rub. I will be putting on a brisket later on this morning. I'm going to try the "boat" method this time.

[@juancamilohoyos4347]

Hey brad, great vid, i would love to see you doing a really small batch of a good but easy sausage, like with the kitchenaid attachment, which i think it is what most people have and a small batch (2 pounds tops) i think is what more people is after, no super fancy equipment. I love seeing all your vids! Cheers from Colombia

[@andy_frags5388]

Yes please!

[@JoeJohnson1]

Nice simple overview. Thanks Bradley. We do the spritz on the sides and paper wrap. Maybe because of who I've watched, I just haven't branched out to try something different. We like it so much that I'm worried about fixing something that isn't broken. For the rest, we leave wrapped and put in a cooler that has the heat feature. It goes up to 140, so I figure that if I put my brisket in there at around 160, it'll keep it riding around 150ish until I'm ready, usually about 16 hrs later. So far, so good. We don't get the crunchy bark, but it stays on and the flavor is fantastic. I wonder if I'd get away with opening it up and putting it on heat for a half hour or so in order to crisp up the bark a bit.

[@dadlovestofish]

Nice work! Brad! Thanks for your coaching video. I plan to cook one here soon and like your recommendations on making sure my cook goes as best as I can make it.

[@daniellogue3702]

All I gotta say to you is “hellz yeah!” Next time I’m in Texas I want a plate! I have family in Mathis😁

[@loganglenn5473]

Alright I’m sold on the tortillas press used for smash burger that was awesome

[@vetlager4765]

This is one of your best videos. 👍🏼👍🏼

[@benvonseeburg6862]

Man this channel is the best. Keep it up Brad!

[@kevinlavergne1144]

CHUD You need to host a in person trimming class!! Sign me up!!

[@Cranedewd]

Man thank you for putting these videos out on how to do great briskets. I’ve learned so much from you it’s insane. The idea of putting a cooked piece of meat into an oven to rest for up to 20 hours blows my mind, but totally is the best thing for it. Keep putting these videos out and I’ll keep watching them!

[@glennparker1820]

As a life long cook and beginning welder, I love your videos! I have dabbled in BBQ but after coming across your videos I am now planning a offset smoker build. Great stuff, you have a great way of teaching and explaining. Thanks

[@thesmokingplank]

I followed the last video and cooked it just like this video and it turned out perfect.

[@AndreaShink]

this will be our Independence Day meal! (aka my birthday) Thanks, Bradley!

[@scottsouthwell4968]

Great video as always Brad. I used my roaster oven to hold and it goes down to 125 degrees. Set it on 150 and had no problems.

[@derrickjones8767]

This guy is Fun to watch and learn from

[@jnorth3341]

I did this for a bunch of friends that gathered at one of our buddies gold mine for the 4th. Hard to find good BBQ way up north here, guess we are just too big of an area (-:. Everyone loved it, everyone definitely agreed it was better then any that can be bought in State. I did do all I could to stack the deck in my favor, got a Black Angus briskit and added some Wagyu fat for the overnight rest.

[@georgecampbell2279]

Coo, coo, ca-choo, Mr. Robinson. Brisket looks awesome!

[@TheDarknessBane]

It's funny when people say fans are cheating, like, tf? I would use a fan and a rheostat if I could lol. Thanks for the video! Preparing for a brisket for July 4, your vids have been helping tremendously.

[@davidvinson4681]

First time, watching your video thoroughly enjoyed it, most people that want to know how to cook is the time the heat, I normally cook on the pit trying to start cooking on a smoker. I want to perfect it. Thanks for all the information great. Video.

[@lou_mat8256]

I love the tips on the seasoning, When I first started making briskets I just used just salt and pepper and now just added garlic powder

[@skoventure7805]

Dude ELITE video. Cooking for my brother next week and stoked to try this out.

[@bullparnu7434]

The man, the myth, the legend !!!

[@Tee_J_C]

Hey Brad, great video, and thorough. One quick note when I did my first brisket, i rested in oven at “warm” setting… which varied from 170-190F. I discovered this with ambient temp probe. Brisket was okay, but I don’t think those temp swings back and forth for 8 hours helped..

[@tacosforlife1]

Love it made it twice this way everyone that try’s it loves it as well bout to smoke a third one same way thanks for all the videos your killing it 👍🔥

[@blakeumthun8128]

Gotta love "keep it simple". I've switched over to 1 salt, 2 pepper, 1/2 garlic mix in the last few weeks and I think the food is better. I doubt I'll spend the $$$ for a brisket anytime soon, but a lot of what you say carries over to smoking meat in general.

[@Ocgt]

Love you brad and the page.. I feel like this is definitely a repeat tho. Keep the new content up! Only way to climb !

[@kellenwhite4590]

Great timing B-rad. I needed a reset, I was starting to overthink it. (10 or so brisket cooks in)

[@chriskoloski6041]

Nice content Brad! Just stumbled on this channel while looking for cooking videos. Your video made me hungry! Keep on grilling sweetmeats! love to catch up some time, Lebanon has changed a lot over the years. Hope you and the fam are doing well!

[@adamjessup293]

Going to try this today/tomorrow...

[@b33sma11]

this can't be the first time someone has said this about this channel, but i know im not the only one that enjoys hitting the back button at the beginning of these videos multiple times so i can make my own personal max headroom Brad bbq video intro.....lol edit: jokes aside tip 1 is facts, i bought a smoker, watched a bagillion videos on smoking, then went ham on some ribs with mustard, and all kinds of spices, using wood in my smoker that i haven't tried before, apple cider vinegar/juice sprays during cook, and i ended up with nasty ribs that made me want to quit, and my wife was pissed i spent all this money making garbage dinner....lol, start simple.

[@07boboboy]

Gonna try my very first brisket pretty soon on my new 22in WSM. Wish my luck! 😃

[@BW7085BW]

Would love to see some more content on your smoker builds.

[@paula.2422]

Awesome video brother Bradley 👍 Great info!!!

[@davidrhode3595]

When are the don't forget the sides t-shirts coming out?

[@headbob102]

I started with an electric smoker and now that's what I use for a heated rest. it's been awesome and I don't have to bring the smell inside!

[@bhughes9258]

Creeping on the 150 mark. Very nice!!

[@gfhfresno]

Bradley, if you don't mind would you please smoke an old school, pre-brisket beef shoulder clod???

[@apexcustomsmokers]

PRE-GROUND PEPPER is the key!! I thought I'd be smart and crack my own pepper right before putting it on my brisket, BIG MISTAKE!🥵 Brisket ruined. Also the 50/50 ratio can end badly as well, like you said Bradley, 2 parts PRE-GROUND PEPPER to 1 part kosher salt has ALWAYS came out perfect. Next brisket I'm gonna try oven resting, instead of using my Yeti cooler. Thanks Bradley!! 👍 🔥🔥🔥

[@ryanleal1764]

Why did the freshly ground pepper brisket turn out ruined?

[@apexcustomsmokers]

@@ryanleal1764 It was way too peppery, my family found it hot, I couldn't taste the heat, but the pepper flavor was very overpowering, not just the bark (which turned out pretty good lol) but throughout the meat, couldn't really taste the smoke like I normally could.

[@ryanleal1764]

@@apexcustomsmokers so it sounds like basically the pepper taste comes out way stronger if you use fresh ground. Maybe try using half as much if you grind it yourself in the future. I personally prefer the idea of doing the salt and pepper separately. That way you can salt it just the way you like and you can actually see the salt without any other spice getting in the way visually. Then apply your pepper or whatever else you’d like to use as seasoning.

[@jonbuettner270]

Definitely doing the foil boat. I hate trying to see if it is probe tender through butcher’s paper.

[@curtiswarnar4322]

Amazing video Brad! I've went from great brisket to amazing brisket with the foil boat and long rest. It's amazing how easy the oven rest is, especially when worrying about time for serving it

[@rogertwitty8221]

my oven only goes to 170 for low...is that to hot

[@tonychand4789]

Nicely done and thank you for the great tips. I love the channel. Keep on keeping on.

[@jimmywang9011]

Hey bradley.. would love to see pulled lamb, love your videos.. keep it coming

[@Meister1551]

Fantastic video full of wonderful tips on the proper way to smoke a brisket. I'm certainty going to give it a shot soon. I was recently gifted a hardly used 3 year old Weber Performer Deluxe and I'm itching to get my charcoal grilling technique back up to speed. It's been many years since I owned a charcoal grill. All my most recent endeavors have been on gas grills, but I'm back baby to true BBQ...

[@thebowtielife3130]

Just came across your channel.. finally a truly entertaining BBQ channel.. dude your hilarious.. keep it up.. I may not be into wood fired offset cooking (yet) but love this channel anyway .. freaking awesome stuff man!

[@SuperSnakePlissken]

I follow this same recipe with Lowry's seasoning salt instead of the Kosher salt. I just like the flavor better.

[@dunastrig1889]

Damn this has been a fantastic series!

[@bigmitchduncan]

Awesome video - thank you for continuing to crank out quality content

[@OffsetRookie]

Great video that tells you everything you need to know about cooking a great brisket. Killing it as always!

[@PaulJMorey]

Nice job Brad!

[@mikemartinez2322]

When you are feeling under the brisket, are you looking to be able to slide a finger in between some of the brisket fibers, or just the loose feeling brisket? Great video!!

[@trentwatts4913]

Reverse flow and traditional flow comparison I want your take on the two!!

[@kuch96ss]

Brisket scares me. I've yet to do one out of fear of failure. You're really making me want to dive right in lately. Thanks for another awesome video brad.

[@petedandrea8463]

😆

[@kuch96ss]

@@petedandrea8463 what's funny

[@willisholloway9257]

Give it a try, you can do it! You certainly have to screw up a few before you start to nail them. But the learning process is fun.

[@MultiHippie13]

How about a video about which other meats/cuts can benefit from the heated overnight rest? Or how versatile the foil boat is, what else can you foil boat?

[@davidwyatt6617]

I have done pork butt with the boat method...you get crispier bark so that it can be shredded into the rest of the butt...delicious.

[@ryanjung6120]

great tips! One problem I have when cooking brisket is I end with a snake in my boot! any tips to prevent this?

[@wesmccarley9845]

Thanks for all of your videos!

[@dmitriyshumkov4643]

I may be wrong, but it seems the final part of the video was recorded after a couple of beers 😄 great stuff though, as always!

[@ronw4588]

Can you recommend a more economical warmer? Thanks, Ron 🙂