I Finally Nailed The PERFECT Texas Brisket | Kosmos Q

[@KosmosQ]

Here is another hardcore "Texas brisket" for you. Haters will say its photoshop. kzbin.info/www/bejne/bnOpqKiHe6aEapY

[@buckk9414]

Got a early father's day present and it was kosmo spg. Couldn't wait put in hand and I tell ya it's amazing. Goin try brisket this Sunday

[@georgewilliams6328]

Love it man, keep it up!

[@Mikeycdoggy]

How does this work on the drum? I know BTU's are BTU's. But what would you do? I like to spin to win on my drum.

[@michigan0207]

Kosmo- what are your thoughts on separating the flat from the point prior to cooking? Remove all the fat for complete rub coverage, and not wrapping for maximal barkage?

[@bradybarnett8535]

Gordon Ramsey can suck it!! Kosmo is the man. That’s one bad ass brisket hoss.

[@abstractaria]

Just wanted to say, I incorporated that secret today on my brisket and it is by far the best product I've ever made, hands down. I did it a little differently though. I pulled it at 201°, unwrapped the butcher paper and tented loosely for 15 mins, then wrapped it tightly again with the same butcher paper, wrapped in plastic wrap, wrapped in towel and put in the cooler to rest for 7 hrs, it was still hot. I was never able to replicate that moist shine they got at places like Blacks BBQ or Franklin BBQ.. Until now. This was using a choice brisket from Walmart.

[@KosmosQ]

Congrats Andrew Anaya.

[@doncarp920]

Thank you, thank you, thank you. I followed this method and made a brisket this weekend. It was the most satisfying and rewarding cook that I have done, and the brisket was the best thing I have ever eaten. My wife and two guests could not get over how good it was. The only negative comment I would have was that the rub was too salty. The next time I will omit the kosher salt and use two parts pepper and one part Lawry's seasoning salt. Thank you again for posting this video.

[@202supra]

I have been binge watching your videos for a month now. They have inspired me to start smoking meats. I wanted to thank you for the inspiration and the amazing videos full of instructions!

[@williammills7778]

Kosmo, thank you so much for sharing your time and posting such awesome BBQ videos. I hope the break is temporary, but if not blessings to you and you family. I felt like you pulled back the curtain and shared a genuine part of yourself. I learned a ton from you and will always be greatful. I won't say goodbye for now, but see you later😢

[@baileygonzalez69]

The wrap works amazing. I’ve done a bunch of briskets and they turn out amazing . But the wrap was a game changer when it came to making the brisket more juicy and moist . 👍🏻

[@witkr904]

Drinking and a Grilling... my Hero!

[@TexanBurgler]

I just got my gravity 560 a month ago. Brisket was Phenomenal and so easy. Don't miss my offset one bit. Next one I cool I go overnight as well! Soo much less trouble on that grill it's insane. Perfect cook and nice tips in this video!

[@ldoubleg2006]

Thanks man. Everyone says no one teaches there full secrets. Only a smilar way. I find that better, lets a person be guided and develop they own style. Happy fathers day!!

[@jamesp5391]

That Saran Wrap trick glad to see some tricks and tips like that! 🔥

[@KosmosQ]

🙌

[@davo912]

@@KosmosQ makes sense.. use butcher paper then wrap in plastic wrap..LOL..it's the butcher paper that does this..why not just use foil..

[@dkmiller8420]

Foil will kill the bark. Butcher paper and wrap wont.

[@davo912]

@@KosmosQ too bad it's not his original idea..tell them Kosmo

[@davo912]

@@dkmiller8420 butcher paper or foil bud its's all a matter of preference..Let me think for a second..Snows BBQ uses what?

[@davidvig7524]

Thank you Kosmos for all the great tips and videos. Getting ready to do my first Brisket!

[@dorbsz]

This is the best technique for cooking a brisket! kudos!

[@___David___Savian]

Kosmo is one of the most famous Mexican cooks on KZbin.

[@ericd.4460]

This is my first video of his that I've seen, I liked it very much, and now you made me like him even more with that information that I wasn't aware of.

[@theoldshooter5631]

I use the smaller briskets only because there are only two of us and it would be way too much and end up wasted. I take it off the smoker at 165F and wrap in tin foil. Before closing the foil I will add about a half cup of red wine and on top of the brisket I will add a cut up onion that has sat in a little olive oil and seasonings. As it cooks the onion will render its own juices that helps tenderize the brisket and also add additional taste. When it reaches around 200F I will take it off the smoker and just let it set in the foil and wine and onion. Then it is cutting and eating time.

[@jeremyconrad6401]

I can’t wait for a primitive pit cook!!! His pits are awesome and cook great.

[@Superchicken798]

Thanks for the instructions and humor! We need a tour of your Beautiful home!!

[@jablonowskibrandon]

FYI to everybody if you don't buy kosmos rubs you should. They are the best on the market. Texas beef with some cow cover hot just makes a different kind of steak

[@KosmosQ]

Thank you jablonowskibrandon

[@tonyk4669]

Very nice! From one Okie to another, thanks for the wrapping tip!

[@g56mark17]

Damn kosmo is killing it brisket master!!!

[@tjmoneybags]

Used the Kosmos Brisket Injection mix and Beef Rub...Added a ton of black pepper on the fat side like you did in this video. I also use coffee on my whole brisket ...sounds nuts but tastes GREAT. Love the products. Loved the tips...I wrapped in plastic after resting and it was the best brisket I've ever done. Was a 17 lb Prime from Costco. First brisket we have enjoyed END to END. THX!

[@7easton7]

Did my first ever brisket yesterday. Came out perfect. Injected it. But used foil instead of butcher paper in order to pour mop into the wrap. Man, it was just incredible Follow Kosmo's method people, 100% best, no failure way to smoke brisket..

[@KosmosQ]

Congrats 7easton7

[@7easton7]

@@KosmosQ thanks bro

[@rickbowman7338]

Kosmos I used the saran wrap and it was by far the juiciest and most tender brisket I have ever made. Thanks for the tip.

[@christfollower122491]

You should mention that letting your brisket rest for 6hours at room temperature will help with combating the stall. I’ve had 24 hour cooks with using a brisket straight out of the fridge.

[@RoamingThePNW]

Going to be doing this with a Creekstone Farms Prime 16lb brisket for the 4th of July family party. Same injection, for the rub I will be using Killer Hogs Texas Brisket. Fat side down instead of up as it will be directly on the main rack and above the pellet stove heat diffuser, little extra protection. Burnt ends with the point.

[@kingstondunk3465]

You make it look so easy. Makes me want to try one this summer.

[@eddiethompson6355]

I have a PIT BOSS that I bought 2 years ago and I will ENDORSE it anytime.. Cook's meat so TENDER and I bought KOSMOS SPICES and I will ENDORSE THEM to... Between the Grill and Spices I'M cooking on A WHOLE NEW LEVEL. 🤘🤘🤘🤘🤘🤘❤️❤️❤️❤️💯💯💯💯💯

[@KosmosQ]

Thank you Eddie Thompson.

[@kingsalmon5905]

You are the king of brisket! I went down the rabbit hole and watched three hours of your videos...lol I have a 17 pounder on my Z Grill right now. One of your videos you wrapped in tin foil and poured the broth into the foil. This is only my 4th brisket I have done. Thank you for your videos,I am hooked on your stuff!!

[@KosmosQ]

appreciate you 👊🏼💥 how'd it turn out?

[@kylewright9399]

Just finished this exact cook on the 560. Used cow cover and Texas beef. But it was so tender I ended up chopping the flat. It was outstandinger than hell

[@KosmosQ]

Congrats Kyle Wright.

[@TimHoff85]

Thanks for the tips! Can't wait to put them to use and improve my brsiekt game. Love my 1050... Looks like I know what I'm cooking this weekend.

[@aidanodonovan318]

Man if you don’t love waking up to the smell of a smoker and a brisket then this channel isn’t for you haha

[@daleschofield6666]

My son got me a bunch of Kosmos seasonings to try on my new RecTeq for my birthday. We had to taste them right away, but are now trying them on meat that we cook. Loving them all so far! My first ever brisket will be prepared this coming weekend!

[@bullhogsbbq9658]

TX style brisket is kosher salt and course ground pepper with post oak smoke 🔥🔥 low and slow

[@camerong5349]

Just followed this recipe and it was the best brisket I've ever made thanks dude! It's about time I followed a KZbin video and get the results the person boasts! Again much appreciated!

[@ameliasmith8383]

Your a good man I’m so glad your to see the whiskey bent shirt. I’m sure Chad smiled.

[@ksypolt]

Imagine that! Being intoxicated before cooking! I can relate! :)

[@ranchosendero]

KILLED IT!!! i made just a point the other day...after seeing prices! used your reserve blend ijection i was floored! thx!

[@garytingler3222]

Just got to watch your video. The saran wrap is a fantastic trick, never would have thought of it.

[@travisgary6519]

That Brisket look's awesome Darian! Can't go wrong with the Reserve Brisket Injection great stuff!

[@chadsears9734]

Forgot the cow cover and Texas beef. Ain’t gonna lie, I’m addicted to your rubs!

[@michaelsantori6513]

Texas brisket is just salt and pepper that's why he did it that way

[@moonman908]

The xp-01 bbq sauce is great. Goes well with dirty bird.

[@Stlmgnolia]

PEPPER!! That's why I love YOUR SPG a/c the pepper others i find too salty.Plan to do my 1st packard on a pellet grill over night,11:00p wrap around 7a

[@rj5822]

I'm giving that extra layer of plastic wrap a try today. Will let you know how it turns out. Edit: Delicious. The moisture was noticeable.

[@Brooklyn4life5911]

Where can I get one of those cool ass knife sharpeners like the in the beginning of the video ? ? ?

[@michaelmorgan616]

Brisket looks awesome...salt and pepper...always turns out good for me..

[@scout8745]

Hey Kosmo, thx for the advice with plastic foil, i guess this will help alot. Keep on rockin

[@Imgiftedboy]

Wow! That Brisket looked amazing! Nice smoke ring on that MasterBuilt!

[@spanky08001]

Going to do one about this size this weekend. Thanks for the heads up on the method of maintaining tenderness.

[@fldays6798]

Damn you're like the guru of brisket I'm going to have to try it that way on my next brisket Thanks for sharing keep the cameras rolling from Florida

[@DudesGourmet]

you killed this great video! that smoke ring!

[@jasonrodriguez3053]

Man I did 4th of July brisket like this tonight and man . Them tricks at the end made a huge difference! It was tender all the way across. Kosmo Q thanks for the tips .

[@KosmosQ]

Congrats Jason Rodriguez.

[@yarbroughphillip]

I get closer and closer to buy on one of those cookers every time I watch you use one. Damnit

[@grantmanrique3113]

Evan Williams single barrel bourbon is great for the price!!

[@NorthernGamingGuides]

Smoking a 10lb flat this weekend. Came across your channel to help refresh my memory on technique. Love your stuff. Great work!

[@davo912]

if you want techniique look elsewere..this guy just loads up the brisket with half a box of kosher salt.. lol

[@kurtzimmerman5450]

don't need to wrap... inject with beef broth, cover with coarse salt and black pepper, smoke 12 hrs to 200 degrees spritzing with jack daniels... good smoke ring, great bark!

[@markb7067]

Good job! Informative, entertaining, and inspiring!

[@HauseBBQ]

Never injected a brisket. .gotta try it

[@jakeduncombe1510]

You the man Kosmo!!! Love from Australia ❤️

[@lorneoickle2444]

Thanks for the tips. I followed your suggestions and nailed my best brisket today!

[@dccoletrain]

I love how you rip the keyboard cowards. Lol

[@TaylorComstock]

We need to have more of it!

[@godfreycarmichael]

Hey man, I am a keyboard coward and I am deeply offended. Keyboard cowards have feelin's too!

[@justinknapp2186]

Lol. F*** your feelins

[@stryker0ae]

Whats a keyboard coward. Whats that mean.

[@dccoletrain]

@@stryker0ae someone that talks a lot or whining but wouldn’t say it to your face

[@senorawilson]

Looks delicious! I’ve got mine on the smoker now. I think your tips are working.

[@KosmosQ]

How was it??

[@donell4632]

Man I love it. Good Brisket video. Just received the reserve injection, and mop sauce. I'm going to cross my fingers when I cook my brisket. Keep up the good work kosmo.

[@tommysimons5444]

Dude your honey killer bee rub was a hit at my cookout did bone in chicken thighs and people were mad at me I didn't make more. Keep the videos coming!

[@KosmosQ]

Thank you Tommy Simons.

[@mikeklimowicz1486]

I love Kosmo

[@KosmosQ]

Thank you American Bass.

[@williamcarr4170]

Had to rewatch this video since I just got a 1050. Hopefully I will be able to try it this weekend with SPG and cowl cover! Thanks for the videos, instructions and rubs!

[@MrXtremeboarder624]

Just woke up at the same time as you today to put the brisket in the smoker. I died when you said "technically im getting old" lmao

[@milodavis208]

Alright Brother, you got me....I just bought some Kosmo’s Q Hot Dirty Bird and Texas Beef, stoked to give them a try. Thanks for putting out videos for the working dude!

[@johnklein2856]

I tried this method - it works great! Thanks Kosmo!

[@shelleyh9249]

Great idea at the end thanks for the helpful advice. That looked absolutely delicious and tender. Looks like I'm going to the meat market now lol. You should have disclaimers before every video that says, if you're are hungry do not watch lol

[@vinny123ful]

I bought the biggest Masterbuilt and pit boss pellet grills I did 6 briskets on the pellet and 6 tri tips on the Masterbuilt to perfection

[@tevisstambaugh9520]

I just purchased the rub combo shakers nashville hot. Garlic Parmesan and Honey bbq wing dust today. Can't wait to try them.

[@kaylabutler3168]

I can't wait to use these tips this weekend for my first brisket cook 👍 I hear so much about your products im go8ng tobhave to find it in Canada!

[@KosmosQ]

Hello Kayla Butler, Check out our store locator kosmosq.com/store-locator/

[@manny4491]

Great Smoke Ring!

[@jimscharba4818]

as usual, another freakin awesome video from my man.....Kosmos...thank you sir..

[@KosmosQ]

Thank you Jim Scharba

[@Rasmus230100]

I have this bad habit of watching your videos when I’m hungry

[@raulescamilla86]

Still think a fajita series would be cool!!!!!

[@9ernick58]

On my 3rd brisket yet. Love your work brother!! Thanks for sharing!

[@garciare71]

Totally dig your videos and your VIBE!!! I just ordered a couple of your rubs this week! Cant wait to try 'em!!

[@KosmosQ]

Thank you Garciare73

[@ethangalan7493]

I’m definitely trying that with the brisket mop !

[@jonalexanderson5273]

Please give us a tour of your compound! One minute, nice kitchen and house, next minute warehouse, next minute pool construction, and then we see this big timberframe funspace taking place. Looks like man town!

[@FracDaddyBBQ]

I’m stopped by Tuesday morning at the store to come for a visit hoping to see you and you were Mia but got some wing rubs for my KZbin channel can’t wait to try them

[@bobsmith1841]

Do a collab vid

[@runrabbrun9867]

i noticed a animated mastodon photo in the back! Rock On Brother!!!!

[@mr.martinez7275]

I am a fan after this video. You being drunk @ the beginning is funny as hell. I can relate. Bbq and beer is what I like. Your a funny dude. Cheers!🍻

[@BleachrcreachR]

What an awesome cook by an awesome dude ! Thanks

[@KosmosQ]

Thank you BleachrcreachR.

[@brianbaker2062]

watching this just made me pull of a 15 pounder out the freezer. you know I got my Kosmos seasonings. Gonna try cow cover hot for first time. Been using regular cow cover for couple years now! Thanks for the couple extra shaker bottles on last months order!

[@brianbaker2062]

SPG,Cover cover hot, then lil Texas Beef at the end. ohhhh yeah

[@ochoastyle]

This may be a dumb request for a video but with only the handful of briskets I’ve cooked I have a hard time keeping temp consistent.. I’ll go from 350 down to 300 then up to 375 and down to 250.. so maybe a video on how to keep grill temps consistent??

[@moonman908]

I'm getting ready to try one of these bad boys out. Damn, I just dont want to mess up a $50 slab of meat. I've just got ribs down lol

[@MrCuerv010]

I got the brisket... now I just need the masterbuilt

[@RogerWarner-zt2gp]

I’m using the Turkey brine kit for the first time on a Komodo Joe classic 2 with apple chips. I’m excited to see how it turns out.

[@KosmosQ]

Be sure to let us know 👊🏼💥

[@MoonshineDrone]

Definitely going to use that Saran Wrap trick today when I pull my brisket off. Got a 14 pound packer I’m throwing in the old country offset in about 12 minutes.

[@mhammer5]

I was at Walmart I-35 Edmond on 5-17-20 and they had two bins almost full of brisket, wish I had a freezer because the brisket was plentiful and only $2.96 per pound.

[@bl8991]

Always enjoy your videos. Great cook and keep on keepin on

[@kurtisgarcia6965]

It’s all about Texas baby Hahahah. Great vid for sure brisket came out on point

[@KosmosQ]

Thank you Kurtis Garcia.

[@kurtisgarcia6965]

Kosmo's Q BBQ & Grilling anytime enjoy watching your vids and getting new ideas on what to cook

[@bbbyjay1264]

Always tuned into your channel brother and Instagram!! Good stuff!! I’ll be smoking some meatloaf on my 560!

[@KosmosQ]

Thank you BBBY JAY

[@stevenmarshall1106]

What I’d like to see is a Texas Brisket done on a normal Weber gas grill.

[@georgewilliams6328]

Dan cosmos that's going to be a good addition in your backyard with all that construction. Is that going to be your new outside studio, lol all you need now is a swimming pool brother👍

[@TaylorComstock]

Did a double pork butt a few weeks ago on my “old faithful” drum barrel smoker I built last year, and it was my best work so far. That Masterbuilt though...I might be making an investment soon haha

[@Bigpun1sh3r]

I've not seen a brisket under $100 bucks in 3 months. They are $9.15/lb around here in TN.

[@backyardgrillmaster2910]

Is it me? Or is the Masterbuilt a beast of a cooker??

[@garyrenfroe454]

Kosmo that was an awesome looking brisket

[@KosmosQ]

Thank you Gary Renfroe.

[@05subisti]

Man, I've been wanting a Yoder YS640S for a whole but that Masterbuilt is tempting as hell!

[@alexcruz9276]

I’m in the exact same boat! I tried a Rec Tec for a month and wasn’t impressed by the smoke profile and I’ve heard all pellet grills produce about the same Amount of smoke. So it makes me hesitate to spend that kind of money on the Yoder when I can get something like this which will get me closer to what I like taste wise. Now if yoder had a charcoal grill like this then I think it’d be a no-brainer for me.

[@popdec21]

Have had one for a few months. They’re super easy and reliable.

[@05subisti]

@@alexcruz9276 a buddy of mine has had a Yoder for 10 years and loves the hell out of it. He is in the same boat as you though so he used a smoke tube and that seems to work good. His brisket is absolutely ridiculous!!! They seem to be the best way to go to ramp up the smoke to what most prefer. I currently use a Big Steel Keg and it works great but if I do a packer brisket I always have to trim it due to the size. I sure wish that Yoder would to a setup like this. My only concern with this one is that the firebox and baffle just don't look like they are robust enough to last a long time from other videos that I've seen. The set it and forget it though plus charcoal is extremely appealing here.

[@05subisti]

@@popdec21 that is good to know. I definitely like that it is charcoal and something my wife and kids to manage to use. They aren't comfortable with my main one and she is a big picky at times. The multipurpose factor here is also very appealing.

[@eddiehill3466]

I absolutely love your channel! Got me a full packer on right now. Wished I’d watched this prior to putting it on. Was debating on the injection process. Will do next go round! Thanks, and God bless! BTY, we have the exact kitchen table and chairs lol.

[@shawnrobinson3030]

Trying my first 17lb brisket today so this video was perfect. I definitely don’t need as much time as I thought I did. Great video and great rubs