My ultimate TEXAS BRISKET recipe (after years of experimentation)

[@SmokeTrailsBBQ]

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[@jrmichel1975]

Great informative video, Steve! I was sweating a little while looking at you slice towards your other hand, but I owe a lot to your videos and advice for my recent successful brisket cooks! 🙂

[@SmokeTrailsBBQ]

@@jrmichel1975 thanks man! Lol yea lots of comments about how I handle a knife 🔪

[@jrmichel1975]

@@SmokeTrailsBBQ All good! :-) Hey by the way, do you favour the oven holding or sous-vide cooler holding method? I like the sous-vide cooler method better since it's so laser precise on temps! It's so set-and-forget too! I found that I had to turn my oven off a few times as it would go to 180+ if I left unattended long enough, even at it's lowest setting. What say you?

[@SmokeTrailsBBQ]

@@jrmichel1975 sous vide cooler for sure!

[@ceebee3199]

I can’t thank you enough for breaking this method down. One question I have is that often we’re also using the oven to cook cornbread and other sides when entertaining a large group so what do you think about using my large soy vide tank to do the holding?

[@n8dogg86]

Hands down one of the best brisket videos available. Every step is explained fully without being pedantic, and there's even a little "nerd sesh" for people who are wanting to know the science behind the long hold. Brilliant video, thank you!

[@SmokeTrailsBBQ]

Thanks Nathan!

[@bigkuntree01]

I agree, this has been my Achilles heel on smoking

[@kinniejamerson3794]

Game changer! I saw this video about a week before I was going out of town to visit friends and loved ones, they told me they had bought a choice brisket 17 pounds that they wanted me to smoke. Because of your diligent attention to detail and the ease at which you explained this video I thought to myself I'm just gonna go for it. I've been cooking brisket the hard way for A very long time. I decided I was gonna give this method a try. I followed your instructions as best I could. Since I wasn't at home I gathered up a few items while I was out of town. I bought pink Butcher paper, an XR30 remote temperature probe with a transmitter and the receiver, and charcoal ring with deflector plate. I used a disposable water pan underneath the brisket and This was done on a 3 year old Weber kettle. I started at 9:00 in the morning and smoked until about 1030-11pm(191degrees), adding CoaIs once. In spite of gusty winds I maintained the temperature between 225ﾟ and 250. I set the oven at 170ﾟ that's as low as it went, by this time I was tired so I Coated the inside of butcher paper with vegetable oil and wrapped the brisket, placed it in an Aluminum .foil Pan with a 1/2 cup of water, Sealed it with a double sheet of aluminum foil and put it in the oven. I left the probe in and hung the transmitter on the outside of the oven door so that I could keep somewhat of an eye on the temperatures, I took a shower and hit the bed, Thinking at this point whatever happens happens. The brisket stayed in the oven at 170 for About 12 or 13 Hours, Then I took it out and set it on the calendar for 2 hours to rest not touching it. When I unwrapped it and cut into it let me tell you something…..AMAZING! I hadn't cooked a brisket in a couple of years because of the labor intensive nature And the thought of pulling all nighters, But this has put me back in the saddle. There were about 8 people at the initial dinner and another 4 or five people Stopping by Eating off the brisket during the next couple of days and now the only question is when am I going to make another one because this one was awesome. I have directed a number of people to your KZbin channel because of this one video, I really appreciate you and all your great videos, 💪🏿keep up the strong work. Making us Brisket nerds Look good out here.

[@SolipsistG]

Thanks so much for this video! I am a former Sous Chef so I have the pleasure of cooking at family get togethers. Thing is - you don’t learn the art of cooking BBQ at your job as a chef if you don’t specifically go for that. So I researched about 10-15 h of KZbin videos when someone told me we’ll do a brisket for the family. There are people in white aprons teaching classrooms on how to trim etc. here on KZbin… Trust me when I say this: this channel’s Brisket and fire management videos are the only two things you’ll need. One thing I’d definitely recommend to everyone: get yourself a thermometer probe that you can read on your phone. It’s basically a constant management of the temperature, so if you need to pull away for a while (to go inside and make potato salad), you don’t have to worry about your temperatures going out of range. Great thanks to you sir! With your help, I made about 25 people very happy (picky Texan BBQ lovers). Maybe even converted a vegetarian, which I am not sure if I should be proud of…

[@SmokeTrailsBBQ]

Thanks so much!

[@fuddrucker74]

You should definitely be proud of that.

[@chadbaltzell8136]

Looks good, I prefer a barrel as opposed to a firebox just personal preference. I never trim any brisket either

[@markennes5208]

This is like discovering penicillin.

[@pete1853]

Except it tastes better.

[@gdlpaMX]

Penicillin was a fortuitous discovery. This is like finding gold in your kitchen every 20-26 hours. Thank you for this video, I’ll try this method for Christmas dinner.

[@crstsn2]

I have used this method on my last 3 brisket cooks. I have been told by patrons “ this is the best brisket I’ve ever eaten “. We’ll done video! Thanks so much for the valuable advice! 👊🏼

[@SmokeTrailsBBQ]

Thanks man! Glad it works well for you!

[@bobbinkle4253]

How long was your hold at 150? He says 10-16 hours ? So it’s fine at 10 but you can hold for 16?

[@ateamathletics]

I have watched literally 100's of videos on youtube. and this is the best cooking tutorial I have seen by far. I cook a mean brisket already, but I am not ashamed to say I learned a couple of things watching this. Bravo Steve!

[@SmokeTrailsBBQ]

Thanks man! Glad it helped!

[@cjohnson867]

Hey brother, what mesh pepper you using?

[@ateamathletics]

@@cjohnson867 16 more me, most of the pre ground course pepper is around 16 mesh, give or take a couple grains

[@ateamathletics]

typo! Mesh not more

[@zoomnfinancial]

Been practicing BBQ for 5 years (Weber Kettle to Smokey Mountain to now RecTeq 700) but this is the best explanation I have seen from beginning to the stall point. Very well done sir. Never finished off a brisket in the oven as I usually go to 165-175 on the smoker (more smoke the better) then wrap until ~205. Then a 2nd wrap, followed by a towel and into the cooler until dinner time.

[@SmokeTrailsBBQ]

Glad it was helpful!

[@AsianTankPilot]

Just now getting to the end of your carving section in the video. I’ve seen a lot of brisket videos and this is the absolute best carving video and explanation I’ve seen.

[@v8cam1969]

I did this method for the first time this weekend. It was amazing! Everyone raved about it! “Best Brisket they’ve ever had” I followed everything except I couldn’t get my oven down to 150, even with a -35 degree temperature calibration! (GE monogram) I held it between 165 and 175 for about 8 hrs instead of the 10-16hrs. Then rested it out of the oven for about 1.5 hrs till the internal temp was down to 150 degrees. Monitored everything with Thermoworks signal.

[@SmokeTrailsBBQ]

Amazing!

[@adamhutton4165]

Steve, This is the ULTIMATE guide on cooking brisket. Following it exactly will give perfect results. With this said, I use this method with a few personal preferences: I use 2 parts pepper, 1 part salt and 1/2 part lawreys (sp) salt. I do diamond kosher salt first then the pepper last. Heavy coat like you! I let it sit overnight in fridge wrapped in plastic wrap. I also don't trim so aggressively. I know it's wrong but i actually like the "overdone" dry bits you get from not cutting into an aerodynamic shape. I also leave 1/2 inch of fat vs 1/4 inch and do remove a lot of that crazy deckle (sp) so there's a little of a divot in mine. Other than that, this method gets competition grade brisket from a pellet grill (I use a bullseye 380X with post oak pellets) and your kitchen oven. One more note: The hold time is unimaginably forgiving. I've gone for 20 hour oven hold with ZERO bad result on final served product. Thank you my Canadian friend!

[@SmokeTrailsBBQ]

That's amazing! Thank you for sharing!

[@nagrasto]

This is the way!!! I’ve done overnight rest for a long time now but always came out a bit overcooked. Tried this method today and it was awesome. Also saved soooo much time vs going all the way to 203°ish on the pit! Thank you for putting this together for us! 🙏

[@SmokeTrailsBBQ]

Thanks! Yea pulling at 190 is the key. Won't get overcooked that way. I've even pulled at 180 and held and it's great

[@samuelwashington5213]

@@SmokeTrailsBBQ going to try this method this weekend. Looking to hold for 16 hours. I’m going to pull and wrap at 180 degrees then do the 16hour hold. I’m assuming when you say 10-16 hour hold , 190 degree pull for 10 hour hold or 180 degree pull for 16 hours. Does that sound about right? Thanks in advance! Love the channel and information

[@darakasrovi6922]

I have been watching your brisket videos for a while now. This is by far your best brisket! Its awesome to see how far along you have come. This is restaurant grade

[@SmokeTrailsBBQ]

Thanks so much! Appreciate the support

[@richiesbbq]

Finally! I got an answer to something I've been asking and searching for for years. Anybody who cooks brisket on a regular basis can surely appreciate this content. I do everything you do except the long rest after pulling early. Thank you brother and please be careful with that slicer when trimming. 😄

[@SmokeTrailsBBQ]

Let me know how it turns out!

[@robbietaylor1842]

Hands down the best method video I have ever successfully used. I was the hero tonight. Christmas night was a huge success and my brisket was more flavorful, tender and juicy than I have EVER achieved. Steve is the GOAT. Save this video!

[@dariusbharucha5756]

The chapter on trimming by itself is AWESOME! The whole video is great. Smoketrails is becoming my new brisket guy!

[@clemsonmrharri5104]

First time doing a full brisket after practicing with 5-6lbs guys. Followed the instructions and came out perfect. My rest ended up being 24hrs. Thank you!

[@davidbetts2673]

This is the best video. It shows the whole process with effective alternatives while erasing the confusion given in many other videos.

[@SmokeTrailsBBQ]

Thanks David!

[@diogenes505]

Steve I don't know what your background is but the analytical breakdown of a brisket cook in this video is brilliant. I am new to smoking. I purchased a Even Embers pellet grill from Tractor Supply in November 2022. I have been struggling with undercooked brisket, fat not rendered versus overcooked brisket, tough, dried out. When I have pushed a brisket or beef rib rack to 203F it is overcooked. You have saved my hobby with the 150F hold. It seems easy for my equipment to get a brisket to 190 and now I'll let my warming oven finish it. The timeline explanation might be obvious but it is a great idea to finish the cook on Saturday then have the option of serving Sunday at midday or suppertime. Thank you so much for all the detail and your other innovations like the temperature controlled damper.

[@SmokeTrailsBBQ]

Thanks man!

[@Darkdan1138]

Love your content, so I decided to try this method on my very first brisket to serve family at the Superbowl. Due to weather issues with rain, I decided to try to do the long hold method. Unfortunately for me I had 2 factors against me. One, it turns out my oven, even at the lowest setting of 170, still kept my brisket at around 180. Two, since this was going to be for dinner, I ended up holding it for 16 hours (wrapped it around midnight and took it out around 4 the next afternoon). Though the brisket did have a great flavor, it also fell apart while I was cutting it. Also working against me is the fact that the brisket I picked up from my local butcher stocks what I found out is "ungraded" briskets, which can be either select or choice usually, so this might not have been the best method to cook. Still, great video, and I have some things to learn for my next brisket.

[@ROJO25]

This was by far the most informative brisket tutorial I've had the pleasure of viewing on YT. The 10 -16 hour hold temp at 150° is GOLD! Fortunately I have a warming drawer with temp range from 90-250°. My briskets were already pretty decent, but I expect them to improve by an order of magnitude with these tips. Thank you for sharing your experience. It's much appreciated. Cheers!

[@michaelshultz5584]

Is the 10-16 hour hold a range such that 10 hours is as good as 16? Or is there something to check?

[@ROJO25]

@@michaelshultz5584 Yes. Not much, if any, difference from 10 to longer hours in my experience. But a 10 hour rest at the proper temp is far better than a one hour rest. Just monitor your meat to ensure it stays out of the danger zone, less the 140°.

[@michaelshultz5584]

Thanks. 2 briskets going on the smoker tomorrow

[@TheDarthSoldier]

The biggest thing I've found is that the rest period is key. This is what people don't talk about. The biggest secret is to do the cook and do a "rest" in the oven at 140 (if your oven goes down to that temp). And you hold and rest it for around 8 hours. It is a game changer

[@toddroper7944]

Rest it in the pit to the far end of the smoker. Just lower your wood or open it up to let the temp down.

[@sjeverett75]

For every person I know that uses oak, I know 5 that smoke only with mesquite. People who compete and have restaurants use oak because it's easier to cook with. Mesquite burns faster, but thats the OG wood and if you've never cooked with it, you're missing out.

[@beansdad70]

I’m glad I stumbled onto your channel. I’ve got turkeys, butts, and others down, but briskets have been a bit intimidating. But, after watching this, I know I can put out a top notch brisket. Thank you. Earned a subscriber today!

[@SmokeTrailsBBQ]

Thanks so much!

[@Rickky1971]

My man, this is one of the best hands down tutorial on cooking a brisket!! Thanks for sharing I now have some good info on cooking one myself!👍👍👍👍👍👍👍

[@SmokeTrailsBBQ]

I appreciate that!

[@jonyoung6405]

I cook on a Weber Kettle using the snake method. I do finish up in my kitchen oven . You have given me some more ideas to become better. Thank you!

[@billcatmull5821]

Third time using the Traeger, first brisket (Costco) and had to make my own resting oven but that being said, this method totally knocked it out the park. Smokers I've been listening to toot their own horn for several years want me to make them ovens now. Thanks

[@bensdayoff6233]

Thank you so much for this! This was my third brisket and finally turned out amazing! So happy with it.

[@dougpalmer9337]

Front to back, this is one of the best instructional videos that I have ever seen (And I'm a BBQ nerd) After watching, I discovered that my oven will only go down to 170 🤥. But because of your hot tip, I went to thy oven manual and discovered that I can adjust down an additional 35 degrees!🙂 Now it's time to go shopping for a prime brisket. Thank you!!😊

[@nathanellis7344]

Hey man just want to say I did this with a cheap 10lb $40 choice brisket and it was like butter. Won’t be doing another brisket any other way! Thanks for this!

[@stevebaker9283]

I used a version of this method last weekend. I was too scared to pull it at 190, so I pulled at 196. I vacuum sealed and put in sous vide at 150 for 12 hours. Best brisket I ever made! Next time I’ll pull at 190. Great advice, keep up the good work!

[@CoolJay77]

There is a recent video at the channel, pulling it at 165 F then confit att 155 F for 18 hours.

[@SmokeTrailsBBQ]

Yea that sounds amazing! I've done sous vide finishes before and it's great

[@basra21]

What about beef fat and water. Do you put either of those in the vacuum seal with the brisket?

[@oso8595]

What video is that

[@mossy723]

Did you find that the bark was wet inside the bag at all; did it ruin the bark?

[@zudosmg]

Following you for awhile now. I really like the sit down talks you have with "us" lol. Been taking your brisket tips and putting them to good use. I have a Birthday to cook for this Saturday and doing a Brisket for a new friend. I will be looking to get that sweet bark a little more as I usually wrap after the stall. Thanks for the videos, cheers from Vancouver Island

[@jlaw3255]

I'm also in Vancouver Island! Victoria! happy smoking!

[@SmokeTrailsBBQ]

Good luck man! Greetings from Calgary!

[@dhaley9335]

I’ve done this several times and I’ve cooked brisket every way possible. This is the best and easiest method out there. Great job explaining this.

[@Mattscreative]

This is the best video you have done with a brisket for once reason you showed the whole process without going off the rails with weird edit nice work! i hope to see more like this

[@jonbuettner270]

Agreed.

[@2005Pilot]

Double Agree!!

[@noejunior-nocode]

I just sliced my brisket I tried this on. Alright I’m completely sold. This vid leveled up my trim, texture AND flavor. Seriously I’m completely blown away by this brisket. The 190 and hold thing is a complete game changer. All my briskets before were over cooked and falling apart too much in the point. I would pull the brisket at 200 and hold it. Now I know what perfectly cooked point should be.

[@SmokeTrailsBBQ]

That's awesome!

[@dirtmcgirt3445]

I tried it the other day for the 1st time after seeing your video on it. I've used the sous vide to rest for a while now, usually 12 hrs, but after wrapping at 180 and continuing to tenderness. I have to say I'm going to stick with wrapping at 190 and putting it in the sous vide for 16hrs. Came out perfect and was far less work also.

[@markennes5208]

How is the bark when you hold in a SV?

[@SmokeTrailsBBQ]

That's awesome!

[@dirtmcgirt3445]

@@markennes5208 The bark was just fine. I wrapped in butcher paper with a ton of tallow, then vac sealed it. I don't have a cooler setup or anything like that, I just dunk it right in the pan full of water. As long as you have a solid bark going in, you'll have one coming out.

[@timvibes]

Great stuff! I think for me personally, near the end I would put the brisket unwrapped in the oven to firm up the bark. Maybe at 350 degrees. Shouldn't take more than 30 minutes and it shouldn't cook the brisket further. Basically like a reverse sear.

[@lewko1]

Metric equivalents for the rest of the world: 225-250f fire temp (107-121c) 140-165f (60-73c) is the stall so raise fire temp to 250-275f (107-135c) When internal temp is 170f (76c) foil the edges of the flat to protect the edges. When internal is 185-190f (85-87c) and relatively tender then wrap it in paper. Place in oven at 150f (65c) or as low as you can get it.

[@nonehdfbgnone6705]

Is the temp or point or flat?

[@CoolJay77]

A great guide to smoke briskets. The brisket turned out amazing.

[@SmokeTrailsBBQ]

Thanks!

[@comotocarbateria]

Might be very obvious to evyrone but.. When you say HOLD at 190 means, the oven temp or a higher temp that keeps the inside of the brisket at 190. THANKS SO MUCH FOR SHARING all the good info..

[@markcarter3930]

You are fantastic! You are incredible at communicating the process! Appreciate you!

[@SmokeTrailsBBQ]

Thanks Mark! I appreciate the support.

[@johngumdoc]

I made this yesterday. 30 degrees or colder here outside. So my WSM could not get up to the higher temperature (highest was 245). However the internal temp of the brisket got up to 192. Finished in the oven for 15 hours due to a later dinner time. Our guests LOVED the brisket. Tail was a little dry but overall excellent. Thank you!

[@SmokeTrailsBBQ]

Awesome!

[@ratking948]

What temp did you do in oven?

[@wpherigo1]

Thanks for the great tutorial. I appreciate the patience and detail in the video. I know you’ve done probably 100s of briskets, so going slow so us beginners can catch the fundamentals of preparation is remarkable. Definitely bookmarking this for brisket prep and cooking.

[@MarkWilliams-rv5jk]

I've made a lot of pretty good briskets prior to watching this video but the one I made Christmas day 2022 was by far the best one I've made thanks to this video. Thank you for all the tips.

[@macEboy]

You, Sir, maybe the new BBQ genius. Cheers Mac!

[@SmokeTrailsBBQ]

Thanks man!

[@shurt703]

As an ATX resident who lives right by Terry Blacks (many argue that it’s just as good as Franklins without the multi-hour wait) I can say, just based on looks, that this is right up there with the big boys. I’m about to buy a masterbuilt digital charcoal smoker and am going to use this method ASAP! This was far more informative than other channels who have millions of subs. Well done!!

[@SmokeTrailsBBQ]

Thanks Stephen!

[@SmokeTrailsBBQ]

I'm definitely going to Terry blacks when I visit Austin

[@donnybondeson318]

I’ve started using a cheap electric smoker as my “holding oven”. Still comes out a bit dry, but haven’t tried the covered pan with water. Feel like that might be the ticket to help with moisture control. Great and comprehensive video!!

[@SmokeTrailsBBQ]

When I use my electric to hold I put a water pan and cover the exhaust to make it more humid

[@user-hq2ty5ke6b]

@@SmokeTrailsBBQ you do a water pan as well as wrap and cover with water? Or you only do the water pan?

[@davidbowles7047]

One of the BEST informative videos for taking that giant step of smoking a brisket and a great looking finished product. Enjoy all your tubios!

[@SmokeTrailsBBQ]

Thanks David! I appreciate you watching my videos! Let me know what you want to see more of

[@josephmallari9447]

Such a great video man! Big fan of the channel and I appreciate all your hard work putting out all this great content for us on our own BBQ journey.

[@SmokeTrailsBBQ]

Thanks Joseph. Means alot and THANK you for being a supporter

[@goodygoody6406]

Honestly you have now risent to number two in my life and god is number one. love your work, awesome.

[@SmokeTrailsBBQ]

Thanks! Lol!

[@zkmullins]

Thanks for this! My oven doesn't go below 170, regardless of adjustments to it. Would this still be an acceptable hold temp? Would it change the length of the hold? Thanks!

[@0713mas]

I'm such a brisket nerd 🤓 This is my favorite BBQ channel as a born and raised South Canadian (Err, Northern New Yorker lol) This guy speaks my language!

[@0713mas]

Best recipe for brisket! My 18 Lb Wagyu came out perfect! Smoked 10 hours at 220-250, went up to 280-300 throughout the stall pulled internal 185-190 wrapped with beef tallow & butcher paper w/ 1/2 cup of water at 150-170 and held for 16 hours until guests arrived. It was one of the best briskets I've ever had!

[@SmokeTrailsBBQ]

Amazing! Glad it worked for you

[@0713mas]

@@SmokeTrailsBBQ Ty so much! We love the channel, I know the texas barbecue messiah would be proud of your works.

[@HaroldCundal]

Man, this is the best brisket video out there! Thanks for all the hard work. I can't wait to try the long hold on my next one! 🙌🏼🍻

[@SmokeTrailsBBQ]

Thanks Harold! Let me know how it turns out!

[@HaroldCundal]

Hey question - do you wrap and toss in the oven right off the smoker? Or do you rest it a bit to let the temp drop a little?

[@rickiannolo5902]

Great video, I have struggled with brisket, so much so haven’t done one for over 4years. Tried your method in a Weber and it was amazing . Family loved it. I need fine tuning, but it worked., great taste etc. Well explained process, easy to follow. The best video and I watched many. Keep up the great work, thanks a lot from down under Australia 👏👏👏👏

[@jorshaw86]

“We only use salt and pepper” - Every Texas bbq’er *slips lowery’s through back door*

[@SmokeTrailsBBQ]

Haha! I'm sure there's some msg going on there too

[@jeffreycollier1805]

Started with a 15# Costco prime brisket on a $200 Webber kettle grill using the snake method. It took 9hrs to reach 180° and perfect bark color. I have a 1980's electric wall oven that has a 150° lowest setting. The meat rested at 160° for 16hrs in the oven. Just sliced it and the whole family had the same experience that I did. Best brisket we've ever had. Thanks for the guidance!

[@chipsammich2078]

If I drink responsibly, pace myself and get a good night sleep last thing I need is a zbiotics.. What I need is something that kills a hangover for when I pound shots and booze all night and get no sleep..

[@SmokeTrailsBBQ]

Haha it will help with that too but in that case I'd take a zbiotics before drinking, rehydration salts, a ton of water, a few advil before bed. Then next morning more advil, coffee, water, Gatorade. That's what I would have done in my army days anyway. Not many night like that for me anymore.

[@275CHIKO]

Bro - You are the Man! First time I have nailed a brisket on the weekend… the bark was black as night caramelised and sticky… held it in my warming cabinet at 150f when it hit 185f internal (pulled it slight earlier) … held it for 10hrs and it legit was better than most bbq Ive had at the restaurants here … it was super tender juicy as hell.. I will take it to 190f on the next cook!

[@SmokeTrailsBBQ]

Awesome!

[@whiteoakcraftbbq]

Great video. After pulling at 190 are you resting til temp drops to 150 them the oven or straight to the oven

[@SmokeTrailsBBQ]

Straight in oven

[@chrisv2465]

Been BBQ smoking for a number of years and always struggled with brisket to the point I stopped trying to cook it a while ago. Watched this video and got the itch to have another crack and it went just as advised. Was easily the best brisket I've ever had. Thanks. My only issue was temperature variation across the 15lb chunk. I pulled it when I measured 185f from the center but it was ovet 200f at the thinner end of the flat and 170f at the thicker part of the point. Super moist, and tasty. Only the far end of the flat was overdone/drier.

[@SmokeTrailsBBQ]

Glad it turned out great Chris. The temp variations just come with knowing the cooker. Flip, rotate, foil, spritz strategically to get everything to cook more evenly. They may be able to just leave the point facing the firebox for 12 hours at bbq restaurants/giant offsets, but I've found I need to move the brisket around and foil areas to get it cooking evenly.

[@WillGowKelowna]

Look who passed 60k subscribers..great brisquet video Dad

[@SmokeTrailsBBQ]

Thanks Dad!

[@slappylippy]

Best brisket vid so far. I just made my 3rd one ever and am 0-3. Never give up...Never surrender!

[@SmokeTrailsBBQ]

Nice!

[@slappylippy]

@@SmokeTrailsBBQ Even a failed brisket attempt can yield the most amazing brisket enchiladas with homemade beans and rehydrated dried chili peppers red sauce and Mexican cheese. Endless possibilities with Brisket.

[@Shaddowbanning]

Great video! Everything I need to cook my own brisket.

[@SmokeTrailsBBQ]

Good luck man!

[@JStubblefield79391]

I just used this recipe today for a chuck roast and my goodness was it perfect. Here's what I did specifically: 2 days before serving, I dry brined overnight. The next day I smoked it at 220°F until I had a good bark, during the stall. I wrapped it in beef tallow soaked butcher paper and returned it to the smoker at 260°F until it reached an internal temp of 180°F. I then removed it from the smoker, rewrapped it in a new sheet of tallow soaked butcher paper, put it in a gallon sized Ziploc bag, and put it in the sous vide at 150°F overnight, until ready to serve. It was in the sous vide for almost 24 hours. It was heavenly.

[@dannybowman9336]

New to beef tallow...where do you get that? Went to two stores and they had no idea what I was talking about.

[@SmokeTrailsBBQ]

Amazing!

[@SmokeTrailsBBQ]

You can make your own using brisket trimmings or ask a butcher for beef fat and render your own. Also do a search for beef tallow and see if you can get from amazon etc.

[@JStubblefield79391]

This is exactly what I did. I went to the meat department of a local grocery store chain while they were trimming cuts of beef and asked if I could have the trimmings. They can't sell the fat but are usually more than willing to let you take it. Then render the fat on low heat and store in a jar. It will solidify at room temp.

[@304z28]

So after seeing this I started brainstorming. I believe you are spot on as to the brisket and holding. So In my brainstorm I thought about smoking a brisket and then using the same method as you did but holding it in a roasting oven. Like what you would use to cook a turkey. Any thoughts or suggestions? Awesome content. Love the channel

[@SmokeTrailsBBQ]

Thanks! You mean those roasters that kind of look like a slow cooker? I've heard from a few people they aren't very accurate. Temps are often much higher than 150.

[@304z28]

@@SmokeTrailsBBQ yea that is what I was thinking

[@outnumberedbbq]

Hmm

[@geraldbyington6836]

Thanks for the information. I just lowered my convection oven temperature by 30F so I should be able to hold at 147F. Now I am interested in trying your heat box hold. In the past I would hold in a cooler with cardboard boxes around my tray and aluminum wrapped brisket. Before I would travel I would preheat my pans to about 275 for 30 minutes and put it back into my cooler for a road trip. Next one I cook I will wrap in pink butcher paper with tallow and hold for about 15 hours at 150F with some water.

[@lyleswavel320]

Bbq King is Jirby and Bbq Rat with Goldees Bbq in Kennedale Texas, #1 in Texas, Panther City in Fort Worth is awesome, Franklin's fell to like #5 or so, North Texas is taking over Brisket supremacy over central Texas A lot of North Texas is Texaque Bbq, tacos and so on, like Sunbird bbq, Wright taco and bbq and Huraldo bbq, Smoke Sessions in Royce City Texas is great, A 400 mile radius of the best bbq in the world, North Texas Bbq Addicts

[@SmokeTrailsBBQ]

Any recommendations for Austin?

[@Drew-di6nt]

They're all one in the same. Techniques have been copied from the same places. Changes have been made but ultimately it's new spots getting more attention now due to new school techniques. All in all it's still based Central Texas. Everyone new to the game should thank Franklin for making Texas Brisket videos without him none of these places or even youtubers would exist.

[@Drew-di6nt]

@@SmokeTrailsBBQ Houston, San Antonio and Dallas/FTW have great BBQ. Houston- Cork Screw, Tejas Chocolate, Truth, Feges, Killens, Pinkertons, Bloods BBQ

[@tanvec]

Holy hell man - I tried this method over Christmas and it worked like a charm. Best brisket I've ever made!

[@robertprichard1171]

Looking good man. I love your videos! I can’t trust myself with not measuring the salt I put on my brisket. Every time I over salt if I don’t do 1tsp/pound rounding up and x2 pepper

[@SmokeTrailsBBQ]

Thanks Robert! It's a smart way to go, measuring and using consistent amounts.

[@matthewcoker6169]

Best briskets I have ever cooked came from this video. I have watched it probably 20 times. Always make sure to watch it before I cook a Wagyu brisket.

[@WHSuperman2005]

Texan here. Friends with 2 of the top 10 Texas monthly joints. I can confirm they use mustard pickle juice mix for the binder. Great job!!!

[@jrmichel1975]

Interesting... Any reason why as far as you know?

[@CoolJay77]

You have watched the video, and the bark turned out great without the use of any binder. Binders would help so the rub seasoning does not fall off when handling briskets roughly at high volume restaurants. Mustard in bulk is dirt cheap, and they use pickle juice, from the buckets of the pickles that they buy, in order to thin out the binder, so the rub does not turn into a paste. Feel free to use it at home but it is not necessary as long as the surface of the meat is damp enough to make the rub stick.

[@WHSuperman2005]

@@CoolJay77 oh. I agree. And I have a habit of posting as I am watching. So I posted this during the salt and peppering time.

[@SmokeTrailsBBQ]

Thanks man! Yea I've tried it with all kinds of binders including the mustard pickle juice combo. I should do a side by side test one day

[@LorenDavis]

Great trimming video! Thanks for the time laps on the hard fat, it let me better see your process.

[@SmokeTrailsBBQ]

Thanks Loren!

[@davecowan4174]

I love the detailed information that you present in this video. If one has a home steam oven (such as the Anova Precision Oven), do you still need to wrap the brisket and what relative humidity would you set it to? Thanks.

[@InterTay]

Good question!

[@SmokeTrailsBBQ]

I'd still wrap it. Look up fire and water bbq he did a hold in his anova. I think he did 100% humidity

[@jrmichel1975]

@@SmokeTrailsBBQ Is it Fire and Water Cooking?

[@SmokeTrailsBBQ]

@@jrmichel1975 I think so yes

[@Ismm1337]

Had to come on here and say thank you!!! After eating the 15 pound brisket i smoked using this method. There is literally not a slice left over lol. This is a game changer!! Thanks again for everything you do bro!! Keep up the good work!

[@Apz710]

Love the content and appreciate all the useful info! so for let’s say a roughly 12-14 lb brisket at what temp would you pull to hold for a lesser amount of time let’s say 3-6 hours? Or does holding till the 10 hour mark make that much a difference?

[@SmokeTrailsBBQ]

Hmm. If I was only holding 3 to 6 hours id go up to 200 until it's probe tender to be honest.

[@DiamondLifer]

Yes it makes a difference.

[@jflores99]

This is the best "how to" brisket video on KZbin, no doubt.

[@SmokeTrailsBBQ]

Thanks!

[@wjsabooth]

Would it make much difference with the oven holding time if it’s only a 8lb brisket? Thanks, Great Video!

[@Rob-dp3vr]

I used to compete in the Florida BBQ circuit, and now am basically just the go-to guy that all of my friends and family call on for BBQ. With that said, my best briskets include making tallow. Boil the trimmings in au jus (3 boxes of store made au jus) with salt, brown sugar (1/4 cup) , and red wine. It won't make the brisket sweet. But it will give it some depth as the sugar pairs with the red wine. Before putting on the smoker, I inject it thoroughly. When its time to wrap, I inject it again, pour a cup of the tallow over it, wrap, and finish it off. Letting it rest is one of the most important, overlooked steps. I stick it in a good quality cooler, wrapped in a towel. And let it rest for 3 hours. You can let it rest for 6 hours if you want. It will still be hot. I put my cooler in the hot garage. This is good to know because if hosting guests, trying to time your BBQ isn't always easy. So just try to be sticking it in your cooler 2 hours before guests arrive. If they are late, or the schedule gets set back, no problem.

[@SmokeTrailsBBQ]

So you inject the tallow/aus jus?

[@Cultshit22]

Chuckkkkk

[@skyflow_kreative_imaging]

Been watching your videos lately. Came across you while watching a few other peeps. You are really good at what you do man. I have many more of your videos to see but so far, I like everything I see. I've tried a few and everything goes just as you explain it. Family loves it! You should start a business and sell your food man! You just earned a subscriber my friend.

[@edubsoultrain6792]

Do you think holding the brisket in a turkey roaster would achieve the same results? I don’t think my oven can get that low of a temperature. Turkey roasters claim they go as low as 150 degrees

[@SmokeTrailsBBQ]

Depends how accurate it is. I don't trust anything unless I confirm it with a remote probe.

[@chrispurkiss2488]

Love your channel mate Watch it over here in Australia ! Just did two briskets in my offset .. following as close as I can to your steps in this video. Just put in oven at 150F Will be about 15hrs before I’m ready to take out .. for tomorrow . Fingers crossed Thanks mate

[@SmokeTrailsBBQ]

Good luck!

[@davo912]

Boy this video is original...exactly what we need is another Texas Brisket video that's been down 100's of times already..

[@SmokeTrailsBBQ]

Thanks for watching!

[@robertw9679]

I learned some new things,so boo hoo to you!

[@davo912]

@@robertw9679 what did you learn?

[@christophercote307]

Not every video is made specifically for you. If you see a “Brisket for beginners” video do you go and comment on that too saying “why make this video, it’s been done so many times before. I already know how to make a brisket”

[@davo912]

@@christophercote307 are you for real? you said it all..it's been done before 1000 times so why do it again..

[@actualpatrickfarrell]

This method worked100%!. My first Brisket was a excellent. A perfect video! Thanks!

[@takeflight4666]

You ever think about traveling to Texas to try out some BBQ spots? Nailed that brisket btw 👍🏽

[@SmokeTrailsBBQ]

Yes definitely will soon!

[@mikeremmers8554]

From Houston Tx, Your Brisket IQ is off the charts! thank you for sharing your bbq wisdom.

[@iamthechief]

BBQ Jesus would never squeeze a brisket like that.

[@gabester1]

LOL

[@SmokeTrailsBBQ]

I'm sure he's squeezed a brisket or two in his time

[@mattbecker743]

I agree. There's so much juice that comes out naturally there's really no need to squeeze unless you're literally only doing it for the gram

[@Aj-qb3pr]

I been watching alot of brisket videos the last couple days, I have to say this one is probably the best one.

[@thatevoguy192]

My oven won't go that low. Lowest it goes is 170. I wonder if I can just do 170 but maybe do a 8 hours hold time and pull the brisket at 180 to achieve similar results. Good stuff!

[@johnvillano3024]

My oven is the same. It only goes down to 170. It works perfectly!!!!!!! I can honestly say the longest I have ever let it rest in the oven at 170 has been somewhere between 8-10 hours. So I am not sure what happens at 11+ hours. I will say the oven rest is by far the best “secret” that has been revealed. I feel it is way more impactful then using tallow, even though I still do both. Good luck

[@aaronconklin5261]

Most ovens can be calibrated. I looked it up on Google for my oven and was able to "calibrate" my oven to run 20 degrees lower than it says. From start of researching to being done with the calibration. Was 6 mins. Super easy

[@thatevoguy192]

@@aaronconklin5261 I don't see anything on the control panel for calibration but maybe there's some more in depth instructions for my specific oven online. Thanks!

[@thatevoguy192]

@@johnvillano3024 do you remember what temp you cooked you brisket too when holding it for that long in a 170 degree oven? I would think around 180 to prevent over cooking it.

[@2005Pilot]

@@thatevoguy192 He did the oven hack video on this about a year ago. First video on KZbin to show how. Get you owners manual and it will show u how to calibrate lower

[@gaddy8964]

Maaaan this video is very helpful...this really helps me build more confidence in cooking my first brisket without the fear of screwing up a expensive piece of beef..that's so much for sharing this info 👍🏾 🙏🏾

[@paulinenash783]

Thank you for your videos you made my brisket flat tastes so much better it's so moist now. I could always get the point but the flat was always dry. Thank you again for the tips.

[@jrmichel1975]

I'm at the beginning of your video and watching you cut towards your other hand is making me nervous.

[@chipsammich2078]

Exact same thoughts

[@WHSuperman2005]

I always cut toward the hand. Cut muscle 50% of the time, but it’s worth it. Finally got cutting gloves. Lol

[@jrmichel1975]

Ok, now that I know you still have your left fingers, I can say Excellent video!!!! :-) On your advice, I jimmyrigged a cooler/ circulator combo to hold my briskets over and this got me tremendous results!! Thank you!!! (and thanks for your service!) :-)

[@SmokeTrailsBBQ]

Glad it worked out for you!

[@SmokeTrailsBBQ]

I haven't cut myself yet! Haha! It's just way easier for me like that.

[@barrettgb]

Thank you for making this video! A long hold is a crucial step that my brisket was lacking. Your explanation was the best I’ve found!!

[@DMV_BBQ]

if you feel you're teaching beginners, why are pulling that knife towards your hand?

[@SmokeTrailsBBQ]

Simple answer is it's easier and more effective for me personally. I'm in control of the knife.

[@DMV_BBQ]

@@SmokeTrailsBBQ everyone is in control of the knife....until they aren't 😲

[@marcellthomas4]

I’ve watched over 100 videos on how to make brisket and this is hands-down the best video I’ve seen. Awesome job guy! I’ve been smoking for 3+ years and can never get myself to do a brisket one because it’s so much meat and I’m a small family but two I’m just intimidated lol but this weekend will be the day so thank you.

[@lifeinmexico189]

Fantastic video. I can’t express how great this is. Thank you.

[@skipwondah33]

You have a new subscriber with this video. Gave up on smoking brisket because of some trial and error. This video alone pulled me back in.This is great!

[@apexcustomsmokers]

Awesome video! I'm doing a brisket on my direct heat smoker tomorrow to show how the unit performs as a smoker. Will definitely be using the oven method for resting! Cheers 🍻!

[@2005Pilot]

Let us know!

[@SmokeTrailsBBQ]

Awesome!

[@ahmadmahmoud6625]

I've been smoking brisket for a very long time now! I give myself credit but I'm always searching for new videos to learn more. I don't give a lot of brisket videos thumbs up but I'm going to have to give you thumbs up Dude 👍 there are some videos out there that are good but lots of videos that I watch, will almost make me cry!😭

[@goofsaddggkle7351]

Fantastic! Been using your method for pulled pork and it’s flawless every time, so definitely looking forward to busting out a perfectly moist brisket via this method!

[@SmokeTrailsBBQ]

Good luck!

[@alfromtx245]

Wow, this is really good. I haven't seen your videos in a while. But man, all your experimenting really paid off. You've come a long way. I never thought about the hold / rest as being part of the finishing process. Instead, I was trying to get it perfect on the smoker, then resting it for several hours. Almost every time, it was coming out a little overdone. Delicious, but to the point of shredding when I would try and slice it. That's awesome for brisket tacos, but not if you want to slice. Anyway, I've got one on the smoker and one waiting in the frig. I'm planning on using your hold / rest method. Thanks for the great info!

[@SmokeTrailsBBQ]

Good luck! Let me know how it goes!

[@alfromtx245]

​@@SmokeTrailsBBQ I tried the oven temperature offset and set it to 150, (170, offset by -20 degrees), but it dropped to 138 and wouldn't go back up. Then I tried increasing the temp by 5 degrees, but then it went into the 180 and wouldn't drop. So much for that. It's a pain to dial in, but I can hold really low temperatures with my SNS Kettle, using the Fireboard Drive. Even with the vents all closed, it took an eternity for the temperature to drop to 160 degrees. It was late, I was tired, and I didn't feel like waiting for it to drop another 10 degrees, so I just settled on 160 overnight. Then I let it sit out and it took almost 3 hours to drop down to 145. What I sampled was fabulous! Amazing bark, tenderness, fat render, flavor, etc. One of my best! Next time, I'll start earlier and dial the smoker down to 150 for the rest. But I'm very happy with the results.