Smoked Brisket | Central Texas Style

[@etherdog]

Alejandro, this is so pure, so bellisimo! With good meat, time and patience, one needs nothing else. Bravo!

[@JustOneBitePlease]

Hi John, Nice to meet you. Thank you for taking the time to comment. 👍

[@lerrymartin3958]

Looks fantastic 👍!! I love watching your videos!! It calms me!! So professional Alejandro!!

[@JustOneBitePlease]

Hello Lerry, It is my pleasure to meet you. Welcome to the Just One Bite, Please? community of cooks and bakers! Please let me know if you should have any question about this or any of my other recipes. Thank you for writing and have a great day!

[@fernandothiedig7348]

Just amazing, it looks really perfect!!!

[@JustOneBitePlease]

Thank you for your nice comment!

[@CitizenPerkins]

Wow! Nicely done, sir! I'm watchin' this at 5 am Cali time and now I'm hungry for some brisket!!

[@JustOneBitePlease]

Thank you so much!

[@one01neo]

Wow! This is a piece of art! Thank you for sharing.

[@JustOneBitePlease]

I wish I could share the smell and taste too! Thank you for leaving a comment and have a great day!

[@QuyenTran-hh5lg]

Just One Bite, Please? I wish you could too. 😆😆

[@dawnegraham7490]

That looks so soft and delicious I really do try your recipes its always a pleasure watching your work of art becomes something yummy😍😍

[@JustOneBitePlease]

Thank you Dawne! 😊

[@loverofsunflowers]

I want a slice of brisket! love it💗

[@JustOneBitePlease]

My greatest joy is sharing the food I make with others. Sharing is caring!

[@soniafromtexas7725]

WOW...I’m speechless & hungry but it’s only 8am in San Antonio! I will be making this recipe...not as superbly as you make it but I will try my best! Nicely done, again! Great recipe & great video🤗 have a wonderful & blessed day!

[@JustOneBitePlease]

HI Sonia, Thank you for commenting on another video today. I lived in Texas for 17 years and in San Antonio for 15 of those years. I fell in love with Central Texas BBQ and the low and slow method use to make the most tender and tasty brisket. I miss shopping at HEB for my briskets. Please let me know if you have any questions about the recipe. Thank you again for watching and commenting on a second video today!

[@مجتبىعلي-ف8ر6ص]

مساء ارق و اندئ من الزهور ياشيف كنت اظن انك ماهر في صناعة المعجنات والخبز واليوم انا منبهر بطريقك الدقيقة في تقطيع وتتبيل وشواء 😋😋😋 رائعه وطريقة التقديم بسيطة وفخمه في نفس الوقت يبدو شهي اشكر تعبك ياشف سلمت يداك 💕 مبدع كما عرفتك واحلا لايك 👍👍👍

[@JustOneBitePlease]

كلماتك الرقيقة تعني الكثير بالنسبة لي. أنا سعيد جدا أن كنت تتمتع أشرطة الفيديو الخاصة بي. الطبخ والخبز هو عملي ليفيس وأنا أحاول دائما إلهام الآخرين لمحاولة وصفات جديدة وتقنيات جديدة. شكرا لأخذ الوقت وتبادل أفكارك معي. اتمنى لك يوم جيد.

[@chrlz2]

Love that brisket. can it be done with porkbelly or ribs tnx more success.

[@JustOneBitePlease]

Hello Carlos, Yes, the low and slow method for smoking brisket can be applied to any other protein such as porkbelly, ribs, and chicken. Smoking times will vary depending on the cut and size of the meat. I'd love to hear about your results. Thank you for writing and asking your question. Have a great day!

[@greavous93]

Ive always wondered what it would be like to then batter and chicken fry slices then serve under white gravy??

[@JustOneBitePlease]

Greavous Skoger That would be interesting. The smoked brisket is so tender it would just fall apart. Maybe if it where thick sliced and frozen before being coated and deep fried. I might just have to try this. Thank you for the idea!

[@greavous93]

Might be able to slice and just let it cool off vs. freeze but you are right about needing a countermeasure for over tenderness. Once crusted over, ummm... I pitched this idea to my buddy who competes in the BBQ world but he never tried it. If you can deep fry on the firebox side I dont see why this couldnt be a winning entry! Please follow up if you give it a try, good or bad.

[@JustOneBitePlease]

I'll keep you posted. Thanks!

[@MrChris418]

My 6yr just said yum that looks delicious

[@JustOneBitePlease]

That's so great! I wish I could send you some to try. 😊

[@امنيةصيف-غ1ف]

السلام عليكم . .. اذا عزمتني سأتي لاشاركك الاكل 😚 اما مسألة طريقة الشواء فلن اقوم بعملها ابدا لاني كسولة 😥 احسنت شيف طبق لذيذ و شهي 😋 شكرا لك من القلب ❤

[@JustOneBitePlease]

الطبخ هو عمل من الحب بالنسبة لي. أحب مشاركة الطعام جعل الناس معا للجلوس وكسر الخبز وتقاسم ما لدي. شكرا لأخذ الوقت للتعليق. أنا حقا نقدر لكم على القيام بذلك.

[@TheBetomelo]

WOW!!!

[@jakethesnake9528]

I found your channel and thought I would give it a look, but then I could not believe what I was seeing when it came to smoking a brisket. Are you actually using paper to start your fire? When my folks had a BBQ restaurant, we never used paper to start the pit, produces ashes all inside the cook box, which could possibly land on the meat. All the BBQ contest I've attended, I've never seen anyone use paper to start the firebox. I can only imagine how it would affect the taste of the meat. Good smoke ring.

[@JustOneBitePlease]

Hello Jake, It is nice to meet you. I like to fire and preheat my smoker for 1 hour before the place the meat into the smoke chamber. The paper and ash is long gone before this happens. As you can see from the video there is no ash on the brisket. I appreciate you taking the time to write and share your thoughts with me and the Just One Bite, Please? community. Have a great day!

[@ghnavarro]

+Just One Bite, Please? Do you generally use one specific type of wood for kindling or does the wood vary depending on what type of meat you are barbequing? Love your videos, but unfortunately I've gained 10 pounds just watching them, HAHA ;)

[@JustOneBitePlease]

When I lived in Texas we would use Post Oak (hardwood) that had been dried for at least 6 months for all types of meat. I've been living back in Michigan where I have access to hardwoods like maple, apple, cherry, and oak, but most often use maple for long low slow bbq. There is no hard and fast rule to what hardwood you use just make sure it has been dried for 6 months. You don't want to use green wood though as this produces dark smoke and bad flavors. Thank you for watching my videos and sorry for your weight gain. lol... 😆

[@roberttschaefer]

ghnavarro - for kindling it really doesn’t matter. Your aim at this stage is to stabilize the temperature of the smoke chamber for one hour. Once you actually are smoking your brisket, then make sure to only use high quality, seasoned wood. In Texas we use post oak and pecan woods, but whatever hardwood is available locally is fine. Hickory is a universal smoking wood and always a find choice.

[@kriwil8863]

Mamamia lezatos ❤️👍

[@JustOneBitePlease]

Terima kasih banyak!

[@プリンちゃん-t8s]

Hello(^-^) お肉がすごく柔らかそうで美味しそう😋 食べたい(^o^) 赤ワイン🍷と合いそうですね❤

[@JustOneBitePlease]

硬い木の上での長いゆっくりとした料理は、本当に柔らかくておいしいです。それは赤ワインまたはビールの良いガラスで完璧だろう。ご意見をお寄せいただきありがとうございます。良い一日を過ごしてください。🍷🍺 😃

[@susanruzicka2555]

Oh my! ( and no sugar )

[@JustOneBitePlease]

Hello Susan, It is nice to meet you. I just love Central Texas Style of BBQ. It is the simplicity of the ingredients, process, and technique that produce the most tender, flavorful, and tasty Smoked Brisket possible. Please let me know if you should have any question about the recipe or process. Thank you for taking the time to share your comment with me and the Just One Bite, Please? community. Have a great day!