Brisket Masterclass for Beginners | How to trim, season, and smoke brisket like a Pro

[@SnSGrills]

Get the Slow ’N Sear Kettle snsgrills.com

[@pedroarellano4266]

Which drip pan is that in the video?

[@equinoxshadow7190]

One thing many of the KZbin videos about smoking meats fail to mention is their elevation when cooking. Many of us folks live at high altitude. Adjustments need to be made when cooking at altitude. With water boiling at a lower temperature at high elevation, brisket and even pork shoulder will be dry cardboard if cooked with sea level methods. At my altitude of 5,000ft water boils at 205°f instead of 212°f So instead of worrying about an internal temp. of 205°f, I just probe until the meat is tender. Which usually happens about 190° - 195°f. I also cook at a lower temperature with plenty of moisture in my kettle because my area is semi-arid. Then wrap when the temperature hits the stall. And I only smoke the point. The flat I just grind up with some chuck for ground beef.

[@SnSGrills]

There's a lot of truth to that. This brisket I was done right around sea level so make the according adjustments as needed.

[@brothastogie5383]

Thank you!…Two briskets under my belt!…Working towards perfection

[@SnSGrills]

Awesome! Such a great hobby!

[@MrVasmikey]

I loved this video. Jabin, your polish is unmistakable when you cook. Keep up the great work!

[@tommywallis631]

Excellent video! Clear, concise and totally understandable for someone who has never smoked a brisket! Great color and bark by the way! I know it was delicious! Great job Jabin! 👊🙌🔥

[@SnSGrills]

We are glad you enjoyed it!

[@bocivus328]

Jabin, back on the SnS channel. Bout damn time, brotha!

[@PostalBarbecue]

Yeah buddy. I’ve been back since February so go back and find the new videos. 🙌

[@SnSGrills]

We are happy to have him!

[@chuckarock2001]

Thanks. Regards from Australia 🇦🇺🇺🇸🤓

[@SnSGrills]

Thanks for watching!

[@Metal_Auditor]

Well-timed. I'll be starting one tomorrow on the SnS to serve on Saturday. Planning on doing a smoked tallow paper wrap and an 8+ hour rest, so it'll be a nearly 24 hour cook.

[@SnSGrills]

How did it go?

[@Metal_Auditor]

@@SnSGrills Just got it on about a half-hour ago. It's to serve tomorrow night.

[@chain3519]

Was it good? Trying to judge if I have 24 hrs worth of patience

[@Metal_Auditor]

@@chain3519 yep. Coffee is necessary.

[@PostalBarbecue]

YUUUMMM. That brisket was insanely good!!!

[@chadn.6770]

I can't wait to try out this recipe. I hope I don't over salt it. I'm using kosher. I've never dry brined before. Thanks for a great video!

[@SnSGrills]

Great job (again) Jabin!

[@dacowboys01]

Awesome video I just got sns 2.0 can't wait to try it your way. Have a good one

[@Xpyburnt_ndz]

Gr8 vid Jabin! The "Brisket" is my next challenge on my new SNS Kettle! Got about 15 cooks on it so far, mostly smoked chicken thighs and a few smoked tri-tips...I'm lovin my SNS kettle! This vid has me craving a brisket now, so gonna have to get on it!!! Cheers m8!

[@PostalBarbecue]

Yeah buddy!!! Think of if as an oddly shaped pork butt and it will set you at ease a bit!! Easy peasy, you got this!

[@SnSGrills]

This method is virtually foolproof, just follow along with the video and you will nail your brisket! cheers and good luck!

[@johnnyBGD]

Great straight forward instructions Thankyou!

[@SnSGrills]

Glad you found it helpful John!

[@beers-jackofbbq]

Another good one Jabin! Brisket looked perfect!

[@SnSGrills]

Thank you for watching, Beers-Jack of BBQ!

[@joncothranphotography9375]

That looks great! I was just wondering if there is some recipe for making use of those trimmings? I'm sure that normally that would be thrown away, but it seems like they could be used for something. Thanks!

[@praetorxyn]

Kudos on using butcher paper instead of the Texas Crutch like this channel usually does 😉 Definitely planning to do a brisket sometime this summer... I just need a bigger prep table lmao.

[@PostalBarbecue]

Cheers bud. Glad you enjoyed the video.

[@SnSGrills]

Brisket sometimes needs to be done with that classic style using butchers paper.. It turned out amazing too as expected!

[@Lynch84]

Doing one next weekend! Can’t wait

[@SnSGrills]

Good luck with it, Mike!

[@aaronfriesen7557]

Amazing! Killer job Jabin! Keep em coming

[@PostalBarbecue]

Thanks buddy!! Now get it goin!! 🔥🙌

[@SnSGrills]

It's a masterclass brisket for a reason, right?! Every detail is there to help you produce the most delicious brisket!

[@billbill4392]

Masterfully done sir

[@nbrikha]

Squeezing the juice out for affect is going to make people try to do that at home to show off, leading to dry brisket. I wish people would stop doing that. Looks amazing though. Definitely going to try this on my new SnS deluxe

[@dbz24]

Getting the SNS grill soon. But wish they still kept the grey finish. They no longer sell the grey. The kettle is an all black now. Should’ve kept it distinct.

[@ALIHUSSAIN.R]

I love these food and love to learn ❤

[@SnSGrills]

Thank You 🔥

[@karlsimonian1424]

Great video Jabin!

[@SnSGrills]

He nailed it. Thanks for watching!

[@vladk6679]

Noticed you did fat side down. I'm guessing with the SnS water barrier there is more heat movement above the brisket. What is your reasoning behind fat side down?

[@SnSGrills]

yeah we are looking at the combination between the convection airflow as it goes up over the lid bowl then down over the meat before back up to exit the top vent. Also, presentation is a factor to think about. Fat cap up vs down will probably always be a debate.

[@grownupgaming]

When you wrap it up half way, does that make it immune to dirty smoke that you get from refilling the charcoal?

[@SnSGrills]

Wrapping helps speed up the cook by keeping some of the steam inside the wrap. You can refill or add more charcoal anytime without dirty smoke. :)

[@brad1909]

nice job

[@SnSGrills]

Thanks for the visit

[@el_at_play]

Is the rub recipe avail somewhere else? I don't see it here. Thnx

[@SnSGrills]

It is in the full recipe write up for you over on our website :) Here's the link for you snsgrills.com/blogs/sns-how-to/brisket-masterclass

[@ryankiss4585]

How long did it cook in the butcher paper?

[@silverbification]

Do you want the brisket to be room temperature before putting it on the slow n sear grill

[@SnSGrills]

No. In fact, colder is better (easier to trim and helps with smoke ring formation.)

[@ryanschwarz3024]

Curious why you chose to go fat cap down. Dont you generally want the fat cap on top so the fat renders over the meat?

[@SnSGrills]

There are pros and cons either way. In this case, he went cap down to keep the presentation side pretty (from losing seasoning on the grate.)

[@Metal_Auditor]

Fat rendering over the meat doesn't make much difference, but I would put it fat-up on the SnS due to the heat mainly going up and over the meat. You do want the fat side taking the brunt of the heat if possible.

[@JW-vy5wd]

What is that tray to left of the SnS?

[@SnSGrills]

This is our Drip ‘N Griddle Pan. It’s the perfect companion to the Slow ‘N Sear.

[@wchops7578]

That looks so good. Can you generally plan how long it’s gonna take to cook based on weight? My plan is to do my first one soon, try to finish late at night and rest it well insulated until lunch the next day!

[@SnSGrills]

I can give you a general rule of thumb of 1-2 hours per pound but if you do the math you'll find that's not very helpful. lol. Thanks for watching. Let us know how it goes.

[@BiggMo]

7:45 you mentioned leaving a recipe for a homemade rub, I’m not seeing it on the website - where might it be?

[@SnSGrills]

It's up now. Sorry for the delay (we had someone on vacation last week). Thanks for watching!

[@DyaTrill]

Anyone who already has one of these think that he should have done fat side up instead? If I'm understanding correctly, isn't the heat rising and going over the top of the meat? If that is the case, I'm confident you'd want fat side up. The fat gores toward the heat source. Hence why on pellets the fat is down, and offset, the fat is up

[@darinhaddox6562]

Where does one get good brisket’s?

[@kdaddy310]

I usually dry brine with no plastic wrap or anything and have great results. Do you find it necessary for some reason I’m unaware of ?

[@wisconsinlife3971]

I never wrap but I do put the beef on a rack over a baking pan for 12-24 hours

[@kdaddy310]

@@wisconsinlife3971 that’s exactly what I do as well.

[@brianshenk6912]

No need to wrap

[@josephflanagan2527]

It’s usually just to separate the raw meat from other things in the fridge. However, I’m wondering if the surface will dry out if you don’t wrap, because that’s how you dry out chicken skin. I’ve also noticed water droplets on the underside of the plastic wrap when I use it in the fridge.

[@katzsteel]

Was that a choice or prime brisket?

[@Disastrousmedia]

That had to have been a prime, but I don't know for sure.

[@PostalBarbecue]

It was kinda in between if that makes sense. Up in Canada we have a different rating system. But it was a nice piece of meat to work with.

[@canonman223]

What hardwood chunks did you use?

[@SnSGrills]

I'm not sure what he used but any smoking wood will work. Pecan and Oak are great and are my go tos. Peach or cherry will add a nice reddish hue. Apple is another one you can experiment with.

[@f1livenews2023]

It was cut out almost the half of it. Now days brisket is not cheap. It used to, but due to KZbin is not longer cheap

[@SnSGrills]

I'm not exactly sure what you mean when you say it was cut out almost the half of it. Are you talking about trimming? Regarding prices. I'm sure youtube effected it but there are a TON of factors that made brisket more expensive. KZbin, TV shows, BBQ competitions, Netflix, and bbq restaurants. Natural disasters and diseases also had a big effect on the supply side as well as does where you live in the country.

[@f1livenews2023]

@@SnSGrills sorry my lousy english. Yes I was talking about triming. Nice job by the way

[@jamesomalley4556]

To much waste at todays prices !

[@SnSGrills]

Save the scraps for something else. Thanks for watching!

[@chain3519]

Simmer them down into beef stock