Beginners: DO THIS for PERFECT Smoked BRISKET

I show you how to smoke perfect brisket easy using the method of splitting the brisket. I separate the point and flat of a brisket and smoke it. this method is the easiest way to smoke brisket and its perfect every time!
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[@CalculatedTrades]

Best brisket cook I’ve seen on YT. I’ll definitely be trying this strategy on my next one.

[@SmokestackJoes]

Thanks a lot! I really appreciate the comment. It is a great way to cook a brisket!

[@BigRedsBBQandwine]

I’d enter that flat in a competition any day! Well done!!!

[@SmokestackJoes]

Thanks! I appreciate the comment

[@dondiesel1100]

Love that smoker❤

[@SmokestackJoes]

Thanks! Its 1 of a kind

[@kokicubano]

Have you thought of injecting tallow into the flat since you separated them? Excellent vid as always

[@SmokestackJoes]

Thank you! I have tried injecting tallow before but I didnt have very good results. I think it may have been the type of smoker I was using though. It was a direct heat smoker so I think most of the tallow just rendered out of it because of the heat. I want to try doing it again but on my offset smoker and the flat would be the one to try it on.

[@kokicubano]

@@SmokestackJoes can’t wait to see that video. Keep up the good work man. Really appreciate your channel.

[@kenk8072]

I did the split on my very first brisket. Funny thing is the reason I did it was cause of lack of cooking area in my upright smoker. I've done a few briskets since in a different smoker. To this day I think the split brisket was the best I've done.

[@SmokestackJoes]

I never thought about the benefit of doing this for space concerns but that is a great point. I really like the results of doing this method, not sure why more people dont do it.

[@pjackson65]

​@@SmokestackJoes That's just another benefit of separating the point and flat. Sometimes I'll "sous-becue" a brisket by sous vide-ing a brisket for 72 hours and finishing it off with smoke on my direct heat pit for 3-4 hours. Since I don't have an expensive gigantic vacuum sealer I can either run it through sous vide in the original cryo-vac or split it and use cheap, readily available large Ziplocs. Seriously, why limit the way we cook this meat based on 100 year-old butchering habits? Well, other than the fact that a smoked full packer LOOKS awesome :)

[@pjackson65]

Dude it's like you read my mind. I've been binge watching brisket videos and it occurred to me how much trouble everyone goes to cook whole packers. By pulling the brisket apart you greatly reduce the required trimming, you get two similar sized pieces of meat instead of one giant asymetrical one. Did you actually experience a stall?

[@SmokestackJoes]

Ive noticed a lot of people were interested in this method but not many people were actually doing it, its a great option and I did not really experience much of a stall at all

[@jermainethibodeaux5468]

When you wrap,fat side up or down?

[@SmokestackJoes]

I always do fat side up unless the heat source is very close to the bottom of the brisket

[@EVMANVSGAS]

I would take those beef ribs over the brisket any day! I saw them laying over there. Also, I was thinking just leave the wireless probe in there and wrap it, no one ever does that, and you did! I was happy with that decision as well :) The brisket did look aweful good in the end. I'd still prefer the beef ribs.

[@SmokestackJoes]

Im with you on the beef ribs lol I always prefer beef ribs over brisket. I dont see the point of pulling the probe out to wrap when your just going to put it right back in. Thanks for the comment!

[@Ric11111]

Ive been telling people to try doing this since 1946 when I was in my late 30s

[@SmokestackJoes]

I think im going to be telling people the same thing now lol Im sure they wont listen to me either though

[@PapiFrancisco78]

Looks a little over cooked to me. 👍🏽👍🏽 I was hoping for it to look juicer

[@SmokestackJoes]

Yes it did end up being a little more dry then I would have liked. When doing this method you lose a lot of the fat that helps keep a brisket moist.

[@Ric11111]

OK serious for once. I have discovered that the black pepper thing isnt very good. Have you tried just doing it lightly? Its really not a great flavor. I use a rub that has a much better flavor than pepper. Im challenge you to try a brisket with very light or no pepper. Sir do you accept? Or better yet, a taste test 2 briskets, one with just rub and one with heavy black pepper.

[@SmokestackJoes]

I have done a light coating of pepper when I tried using lawrys and it still was a decent amount but you definitely have me intrigue trying one without pepper at all. I think that would be a great comparison and I will be adding it to my list of videos to create. Thank you so much for the suggestion!