TEXAS STYLE SMOKED BRISKET AT HOME (NON REVERSE VERSION) | SAM THE COOKING GUY

**This is the non-Seinfeld (not reversed) version of the video, as requested by those who found it difficult to follow. Now it's time for some Texas style smoked brisket!!! 🔥🔥🔥
🟥 REVERSED (SEINFELD) VERSION: • TEXAS STYLE SMOKED BRI...
00:00 Intro
1:23 Addressing the brisket
2:24 Trimming
4:43 Weighing
5:41 Making a seasoning
5:58 Seasoning
6:52 Smoking instructions
9:05 Checking the brisket
10:10 Wrapping brisket
11:00 Back on the smoker
13:02 Probing
13:23 Making a bbq sauce
15:44 Taking it off
16:13 Resting importance
17:08 Addressing the cooler
18:10 Setting up the cooler
21:58 The reveal
23:10 The first cut
24:17 Carving
25:36 First Bite
27:49 Recap
29:01 Outro
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🔴 INGREDIENTS:
➔ Prime Brisket
➔ Salt
➔ Pepper
➔ Garlic Powder
⭕ FOR THE SAUCE...
➔ Avocado Oil
➔ Yellow Onion
➔ Ketchup
➔ Chili Sauce (American Style)
➔ Pepper
➔ Apple Cider Vinegar
➔ Grainy Mustard
➔ Dark Brown Sugar
➔ Honey
➔ Salt
➔ BBQ Seasoning
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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THANK YOU ❗️

[@SantaCruzRL]

See guys that’s how good Sam is, we all slated him for making one confusing video... and he totally re-did it. Gotta love this guy

[@HisGrandNarrative]

Yup, he does a good job 👍

[@richardwade511]

He didn’t “redo” it, he re-edited it

[@SantaCruzRL]

Cheers Richard.

[@jtv0]

Which video was that

[@btrompke]

Was better the first time

[@boskojankovic8570]

"Cooking is about what YOU like, not what people say it's right". Couldn't agree more.

[@UnderMyBrim]

@sam ludman again. You can do whatever you want lmao. If that’s how he likes it then why does it matter to you?

[@hellfish2309]

@@UnderMyBrim i agree more with Ludman: i cooked my 2nd brisket ever and while the final product tasted great, the connective tissue didn’t render nearly enough - it tasted like a roast beef with the flavor of a well done burger... no complaints, but it wasn’t texas brisket Disappointed because it was my first cook in a smoker I built for making briskets and bbq

[@woodcock696969]

This is one of a few videos I’ve watched a few times. The anxiety Sam has about upsetting bbq pros is ridiculous

[@Sabbathissaturday]

If they are pros they won’t need to watch videos about grilling/smoking/bbqing briskets 🤣

[@TheHBW44]

@@Sabbathissaturday pros still watch other people cooking whether to learn or for entertainment haha

[@Sabbathissaturday]

@@TheHBW44 - probably.

[@metalitcomesfromhell]

It's totally fair. I like that he shows apprehension. Typically he is coming at these videos from the stance of a guy who knows everything. He knows how to make a brisket but like he said "maybe he needs to move down to Texas for a few years".

[@Formaldehydex]

You are confusing being “upset” by their rhetoric and mildly ridiculing them.

[@robschroeder5377]

Shopping tip: When selecting your brisket grab the package from the middle by it's sides and see how easily it wiggles back and forth. The more flexible the uncooked meat the more tender it should cook. Also adding a small amount of freshly powdered celery seed (a natural nitrate) will help make a better smoke ring.

[@kevins797]

Don't forget the beer or sweet ice tea. Unsweet ice tea is the devils water.

[@MikeR65]

Only amateurs care about smoke rings.

[@robschroeder5377]

@@MikeR65 Amateurs? You mean like Myron Mixon? He swears by smoke rings, and he is the winningest Grand Champion BBQ'r of all time. And YOU are?

[@MikeR65]

@@robschroeder5377 I’ve been following Myron Mixon a lot longer that you pal. Smoke ring is for competition only.. If you knew what you were talking about you would know that!

[@robschroeder5377]

@@MikeR65 so which is it pal, smoke rings are for amateurs, or competition pit masters like myself? You're flip flopping here.

[@Kintsurugi]

"FINE, I'M MAKING A BRISKET!" Best opening ever...so far.

[@aliyami3449]

It is honestly

[@rantsandreviews]

Sam and Crew...I've been smoking brisket here in small town Ky for over 30 years. Your brisket looks fantastic by any standard. That's pride on a plate my friend. Fantastic! #samsgiving2020

[@2114dominick]

Do you/would you rest it as he did? Is it necessary? Asking because planning to cook a brisket for the first time next weekend

[@rantsandreviews]

@@2114dominick Absolutely rest it! At least an hour.

[@JDxdger]

@@2114dominick Yes, rest your brisket!!!

[@MatthewIrizarry-4]

270 brotha!

[@bluearcherx]

606

[@OutdoorsWithGeoff]

Honestly, even though I've cooked brisket a million times, I worry just like Sam does every cook. It's such a finicky piece of meat and every one is different. Great cook Sam.

[@nitromartini1422]

The reason for the varied end results from briskets usually lies in the breeding of the cow. Prime is best (and expensive), Choice is second-best; and very common. Then there is Select grade, which is tough as a leather boot. Then there is a 4rth grade, which is so tough that it is only suitable for ground beef. The internal temperature means nothing. Sam is reciting some Texas mythology that refuses to die. He is a Canadian in California. He knows nothing about barbeque.

[@natetallman]

​@@nitromartini1422he literally at 21:02 says "I'm a cook, not a barbecue guy", and he stated this multiple times in the video. What more do you want?

[@TheValkian]

25:17 His reaction to that cut was hilarious. As a fellow Texan, I was quite pleased with your video. I remember when I smoked my first brisket when I was 17. This was the exact same feelings I had going on... Anxiety, stress, and the act of failing and disappointment.

[@charleshenderson1474]

Native Texan here.... now you know why we start really late, or really early. Looked AMAZING!!!! Going to try the cooler trick. Thumbs up!

[@gotdangedcommiesitellyahwa6298]

Agreed! Start smoking first thing in the morning, or at night, depending on when you need it.

[@MMOByte]

I was gonna say this looked unbelievably good, but I can believe it.

[@SorventTV]

Right.

[@whoaitsbenn]

Nice to see you here lol

[@jordonlarsen4752]

Lol MMOByte.

[@dewionejohnson6396]

🙏

[@paolodeangelis8155]

Auts

[@tmasst07]

This is why I subscribe to Sam the Cooking Guy. The level of honesty, transparency and intentionally not being perfect about cooking different dishes is what home cooks like myself need. Thank you so much.

[@Craig-ib7gk]

Just imagine how awesome this would have been if Sam had (a) started it in the morning like a sane man (you're certifiable to start a low-and-slow brisket smoke at noon), and (b) let it rest the full two hours it deserved. Sometimes I'll start it late in the evening 11:00pm-midnight) at 225. By 8:00am the following morning it's about a half-hour into the stall so I wrap it up, then just keep it going. It's done @ 205 by 3:00pm; a full 15 hour low smoke. I also use a wood chip smoker so the bark and smoke ring are insane. I then wrap the still-paper-wrapped brisket in foil, then a full two hour rest in the cooler. Dinner time. Trust me; it should be illegal to make a brisket that tender, moist, and flavorful. I also use brown sugar in the rub. Specifically (adjust to the size of your brisket, the following is perfect for a 7-1/2 lb after-trim) 2 tblsp brown sugar 2 tblsp kosher salt 1 tblsp freshly ground black pepper 1 tblsp garlic powder 1 tblsp dried thyme 1 tsp paprika 1/2 tsp cayenne pepper (optional)

[@lukefontana2485]

Nobody gives a shit

[@garbageman18]

brown sugar in your brisket rub... horrible idea.

[@robertm1552]

Brown sugar in the rub…. Wonderful idea

[@Craig-ib7gk]

@@robertm1552 Exactly. It isn't a ton; just enough to caramelize with the bark. It's one of those "don't knock it till you try it" things. I was a little skeptical as well, but turns out its pretty fantastic.

[@hollye_dionne]

My husband said, when the brisket jiggles like a boobie, you know it's done🤣🤣🤣

[@drazman9]

Now we all know why he married you LOL!!

[@hollye_dionne]

@@drazman9 🤣🤣🤣 probably!

[@PGee.]

You and your husband are dirty.....

[@doughboy8760]

@Jack Durban who tf still uses the word “prude”

[@MultiGoban]

@Jack Durban shatap bruhh 4Head OMEGALUL Poggers

[@braysonwayne7401]

I’m from central Texas and once I heard you say “this doesn’t even need barbecue sauce” I knew you did it right, if you put barbecue sauce on someone’s brisket down here that’s a insult

[@rexfellis]

I was born ad raised in Texas, and I pride myself on my smoking...especially brisket. Personally, I don't have a problem if someone decides to have a little BBQ sauce on the side, everyone's palate is different. The only thing I ask is that they try it without sauce first. I have converted a few away from sauce that way. :)

[@adensitm]

i’ve grown up in Austin my whole life man a nice homemade bbq sauce on brisket, ribs, and turkey is definitely it

[@livingdaybyday3469]

From Houston and I have to say sometimes the brisket is so good that if I don’t have bbq sauce I won’t be able to eat enough because I need something to change the flavor a little bit but I like to start no sauce to know what I am working with. I will say that I don’t like anything cooked in sauce because that is just stick food not good food sorry Kentucky/Tennessee

[@brianluck84]

Had it both ways. For me sauce is where its at. Its just more flavor and who doesn't love more flavor

[@jonegroove]

Yup!

[@steves3760]

When the temperature stops it's called a stall, I've even seen temps drop back. What happens is...the moisture in the meat starts to cook off so it actually starts to cool the meat down. Never raise the temperature or touch the meat. Leave it alone and let it be. Hope this helps. I'm not going through all of the comments. By the way, you have a awesome KZbin personality.

[@ErikHuntoon]

Once I was educated about the stall, my briskets got 100% better.

[@dikdark6831]

Exactly. It’s called evaporative cooling. Same thing as when you sweat..

[@jasonmicron]

Yea it's the fat rendering down, which cools off the meat, which lowers the temp. Best to just wrap it in some butcher paper at that point and either continue smoking or move to the oven inside (smoke flavor is already as injected as it will ever get at that point).

[@ratboygenius]

I also like onion powder with the salt, pepper, and garlic powder.

[@bdittyclittykitty]

We call that Camper's blend where I'm from 😁

[@gatewhey8173]

Thank you Max, Chance, and Sam for posting the non-reverse version, much appreciated!

[@fotogfitzfoto412]

The "stall" is caused by the evaporation of liquid from the surface of the meat. It occurs when the rate at which the meat is heating and the temperature of the smoker match the rate of evaporative cooling. Once the excess moisture is used up, the temperature of the meat should start rising again. As with sweating - which is akin - the ambient humidity has a significant effect. One way to avoid or shorten the stall is to introduce liquid (e.g., a heat-proof container of water) to the smoker to raise the relative humidity (RH) inside. Wrapping the meat reduces evaporation by trapping the evaporating moisture and raising the RH inside the wrap.

[@seanshirley5938]

Thanks for explaining this! It's actually really fascinating.

[@MarieKeeghann]

I knew my sweating has something to do with this! Everyone of us are a bunch of meat sponges slowly leaking… Depending on the moisture how cool it is in the heat we will either leak more or less and when we’re heating up we can stall! LOL external moisture or humidity does act as a insular quality that allows for the moisture in the meat to stay trapped and heat up! End of story. I have watched this one Texas dude put a pan in his oven and let it get scorching hot and dump about a cup of water into instantly raising the humidity level and then he’s doing certain types of baking, braising but does not want to wrap.

[@markusallport1276]

Thank you for explaining that. I was taught that a few years ago and it is absolutely true. I have a friend that insists that a brisket is done when the temp stops rising... way too soon and extremely chewy, but he says that's how he's always done it. I don't eat at his house.

[@GoodCityModernMusic]

I’m not even watching for the recipe anymore, Sam is the most genuine personality I’ve seen on KZbin and it’s just so nice to hear him talk and be humble sometimes, and be an ass too lol

[@tmarley2003]

My wife and I just wanted to let you know how much we appreciate everything that you do. Your KZbin channel was recommended to me in the Spring, right about the time we had to start working from home due to the pandemic. As I started watching your videos I started thinking, “This looks easy enough to make. Let’s try it.” The first thing I made was your egg frittata, and it was amazing! We look forward to your videos every week. We are able to watch the video during our shared lunch break, and there have been several occasions where we are making your newest video for dinner. So far we have made your egg frittata, steak sandwiches, meatballs (on the smoker - amazing!), chicken pot pie, garlic knots, the garlic bread stuffed crust pizza, the one pan chicken mexican skillet dinner, the mcrib, the candied bacon, the burger with onion tanglers, and cilantro lime rice. We recently took delivery of your newest cookbook and your entire knife collection. We tried the knives the other night and they are amazing. We absolutely adore them. Due to all the cooking it is a constant struggle to keep my kitchen clean, which isn’t necessarily a bad thing. I’ve used my kitchen more in the last few months because I’m making your recipes than I have in years. I just wish I had a bigger kitchen so I could have more room to make your delicious recipes. Thank you for all that you do. #samsgiving2020 #andnowwemix

[@chelongogan3904]

God bless u

[@anidiotsjourney8328]

I'm currently in Texas for the first time and I'll say this.... they REALLY love their brisket.

[@samlankford9333]

Easy there yankee

[@beanclay4154]

Yes we do

[@NiSE_Rafter]

Indeed we do

[@wiicked9199]

Yes we do my man lol

[@jillj5372]

Yes. Yes we do!

[@martinzekial6722]

I AM FROM TEXAS, and I'd eat that. Worst smoked brisket I've ever had was still the best.

[@MattMilner]

Rudy's, the worst bbq in Texas, and it's STILL solid af

[@jamessmith4455]

@@MattMilner hell yes. Where is this guy from? I’m from San Antonio so I’m curious.

[@MattMilner]

@@jamessmith4455 AH! I just watched a new video and he said he's in San Diego. Lol.

[@hbgriss]

Exactly. Grew up in Houston 70-80’s , smoke shacks , road side smokers out of town Etc. All good. 💪🏼🤘🏼

[@sabrinahong975]

@@MattMilner for some reason there are a few bbq places concentrated around Southern California. I’m sure it’s not Texas, but as far as taste goes it’s not bad. 😎

[@Staria90]

I followed these steps when I made my first brisket on Labor day and it was PHENOMENAL! Have to get used to trimming but otherwise, it was a hit with the family!

[@alltheworldsastage]

Since you under-rested your brisket, I’d actually suggest shredding the leftovers and making chop beef sandwiches... as much a Texas staple as the brisket itself

[@twelch1187]

Only request is more smoking videos! Beef “dino” ribs are a great alternative when you don’t need to feed a crowd and save some money but want great smoked beef.

[@mr.bonesbbq3288]

Gots me two racksa Creekstones standin by. YUM!!!!!

[@frankarmitage776]

Save money? Those Dino ribs are expensive for a 4 bone slab.

[@twelch1187]

@@frankarmitage776 they’re only around $30-40 from the butcher compared to $120+ for a whole packer brisket and 4 bones will feed about 3 people. Also some butchers sell them by the singles (haven’t tried smoking just a single yet though).

[@frankarmitage776]

@@twelch1187 where I’m at. Brisket 40 to 60 bucks Costco. Dino same price at butcher

[@sooocheesy]

@@frankarmitage776 Same here. $3.50/lb for prime brisket at Costco (in San Diego)

[@airimee]

That moment you realize you haven't seen sam cook inside since 2017 lol.

[@lwmoss1]

I love the amount of humility you approach BBQ with. I consider you such an accomplished cook/ restauranteur, but you openly admit this is not in your wheelhouse or at least a primary skill. I too have delivered great brisket & some that fell flat & couldn’t tell you what I did different. Awesome video... Makes me want to cook some brisket. Thanks Sam.

[@RichieAnderson418]

I never comment on KZbin videos but I have to say I've made both the Birria Tacos recipe and the Chicken Bacon Ranch and your videos are GREAT. I love how real you are, personable, and actually have length to the videos. Thank you for being you, the hard work really is going a long way, you and the Crew!

[@nologic18]

"I don't want to ruin my hand towels..." immediately wipes a handful of fat/grease/seasoning on said hand towels.

[@stoffmiester]

Not exactly ruined when all he needs to do is stick them in the washing machine with the detergent and 3 drops of dish soap lol

[@danielleharmon8168]

Fat/grease/seasoning 🤔🤔 sounds like he made the towels better

[@MM-rs6tk]

You on the wrong channel then

[@pgn71]

I don't know why anyone would scoff at garlic powder in the rub. Most all purpose rubs are salt, pepper and garlic. I think you did a fantastic job and I'm a Texas boy!

[@cliffwallace5521]

Yep. Agreed. I'm a CenTex guy and my seasoning is 2 parts kosher salt, 2 parts pepper, 1/2 part garlic powder and 1/2 part onion powder. If I'm feeling fancy, I'll add some red pepper flakes and chipotle powder to make the pepper blend.

[@pgn71]

@@cliffwallace5521 that's a good blend. I'll have to give that a try. I have a lot of Meat Church rubs right now.

[@kevinrushing5667]

Mainly because most of the people who are snobby about brisket are in Texas, and central Texas style brisket is salt and pepper only. And central Texas has the best brisket in the world. I don’t really care, do what ever you want. But if there were just one “correct” way to make a brisket, it would be salt and pepper.

[@mattro4902]

As many delicious things that Sam has cooked makes his reaction to the first bite priceless. I have a feeling he may do this again...soon.

[@tinabouher2065]

I sincerely thank you for putting this in the normal way. I enjoyed watching it so much more and understood your process better. Love your stuff Sam !!

[@wolfpredator5226]

I appreciate the fact that they took a entire day to produce this absolutely amazing piece of art for us ... thanks guys so much

[@brandonlaird3004]

South Texas here. Salt & pepper always amazing. To his, his own. Enjoy it. You learn how to change it in time. Looks delicious. Keep the videos rolling

[@chadgardner2482]

Just wanna say, I bought a 17 pound brisket and I followed this video to the tee for the most part. I had an offset smoker so keeping the temp up was tough. But once it was done(after 18 hours of smoking in almost freezing temperatures). It was absolutely phenomenal. It’s so moist, juicy, and extremely tender. It’s so tender that you have to cut it in thick slices. Even the next day, throw it in the microwave for about a minute and it’s still so juicy and tender. Sam, you are a cooking genius. I thank you for guiding me in smoking my first brisket.

[@BuckeyeBackyardBBQ]

I just recently found your channel and it’s by far one of the most entertaining and knowledge sharing cooking channels I have seen. I must have watched 30 episodes in the last week lol

[@davesharp2823]

Oh man this is the one I’ve been waiting for. Thank you so much Sam.

[@sonito9491]

i'm confused, i thought briskets come already cooked out of the smoker and then you have to uncook them and bring them back to the butcher.

[@rdr6269]

Ha ja

[@rickcochranerealestate]

lol

[@PoohBeer6342]

🤣🤣🤣 just out of curiosity...how do you uncooked it

[@sonito9491]

@@PoohBeer6342 just follow the steps from sam's last brisket video

[@maximase86]

Just run the smoker in reverse. Duh!

[@yakuzaronin7090]

having ruined my first brisket a couple weeks ago on my pellet smoker, i really like how this video captured the anxiety and stress that builds up over the 12 to 16 hours until you can finally cut into it. cant imagine people cooking for a hungry party haha. that brisket looked amazing...even when just unwrapped it looked like something definitely worth paying premium.

[@mbrt3000]

So basically while waiting for the brisket to cook you got high and needed some now lol

[@JWLamey]

Love the channel. I would make a few changes, because it’s what I like: before you apply the rub, slather with hot sauce or mustard. Both are great. I would also add a little onion powder and cayenne to your rub. I put a water pan in the bbq to keep the environment moist. Also, spritz the brisket with apple cider vinegar every hour or so while cooking, to keep it moist. Your brisket looks amazing. Kudos! From Calgary, Alberta

[@lewinayn5436]

when sam takes an extra bite without talking you know it has to be godly

[@boostedcruiser04]

I’ve had to shy away from your videos lately because I’ve been dieting but I saw this and had to watch it, really glad to see you doing some bbq videos! That looked as good as any brisket made in a stick burner, outstanding job Sam!

[@michaelbozak84]

Good job ! That’s exactly the way I’ve been doing it for years now ! Works out perfect every time

[@mathewherreth117]

It would be so cool if they did this like the Seinfeld Reverse episode... only real fans know😂

[@theresakingester6885]

Only request is more smoking videos! Beef “dino” ribs are a great alternative when you don’t need to feed a crowd and save some money but want great smoked beef.

[@FaizelRazak]

you should do an episode where you cook a big meal for the gardeners, they must work really hard

[@ThEMAgIKaLBEaN]

And a special treat for Astro! Lol

[@cristan14]

Looks great! Biggest thing I learned is wrap your brisket when you get the bark you're looking for, not the internal temp. I may wrap at 170 or 180 because that's typically when I get the color I'm looking for. Love your videos!

[@bosskaggs]

A brisket smoking is a godly event. You have performed well sir. I'm a charcoal smoker there is a lot more booze and a 6am start for the entire day. it's an event. nice work!!

[@TailEndCustoms]

Being from Texas I fkn love Brisket and burnt ends.

[@JohnHausser]

Sorry dude but Texas does not make the best bbq

[@TailEndCustoms]

@@JohnHausser never said it did but ok

[@TailEndCustoms]

@@JohnHausser but honestly that’s a matter of opinion

[@gonzaler99]

@@JohnHausser California makes the best bbq

[@edgarcardenas6823]

@@gonzaler99 LMAO Cali? Texas is king when it comes to BBQ

[@PROVOLQNE]

this is the least confident i’ve seen Sam

[@davidjessee7701]

BullShit! This guy is a genious

[@davidjessee7701]

BullShit!! He had this from the start... Guy is. Geni

[@foxfire1112]

He's confident it's just the brisket community are nuts and get mad when anyone makes brisket slightly different than they do

[@jasonmicron]

He's the least confident because you never know how the brisket is gonna turn out until like 16 hours later lol

[@TheSealawyer]

Dude, LOVEd this video! You're so committed to excellence. Wow.

[@toandang4299]

Looks great! The hold in the cooler is to hold the temperature to allow further break down of collagen (happens above 170*F). Also, the "bend test" and the "pull test" is what you're looking for. Traditionally, you do it from a center cut of only the flat before it reaches the point. Regardless, yours looked amazing!

[@timnelson5033]

I started to get anxiety when he had the grill lid open that long... I love your videos Sam but close the lid on your smoker please... 🤣

[@robertguanajuato816]

Glad I’m not alone lol

[@BeersAndBeatsPDX]

If you're lookin you're not cookin

[@hbgriss]

Looks good. Should have rested more tho . Pouring juice means “dry tomorrow” like you said 🤘🏼

[@bbqwithfatman2671]

Love it Sam! Yeah, there are different views on execution, but you made it fun for the newbie. The problem with brisket is its a race to consume while fresh. Here's something I do when I know the entire brisket isn't consumed soon after finish. I vacuum seal portions sliced. The slices are dependent upon the use in future consumption. Then when I plan the leftovers, I just sous vide a package. I'll tell you this. You'll never know the difference between a sous vide, or the fresh after rest texture and or flavor. Great job again! Love what you do

[@daniels3422]

I know you may never see this but! My grandson and I cooked a brisket I got on sale was 61 dollars got it for 32 dollars after watching you video I had my 19 year old grandson help me. We trimmed the extra fat to the point of finger soft, season black pepper, salt , garlic and rib rub. Wrapped in foil and cooked at 200 for 26 hours and it was giggle and very tasty. I am 64 first time I cooked something so good the family loved it So thank you sam so much it was a great experience for all of us.

[@samthecookingguy]

Surprise surprise I did see it ! Good man Daniel …we’re never too old ( so I keep telling myself )

[@dane2322]

Native Texan here.. I’d DESTROY that. Damn that’s juicy

[@raidenborders5289]

I'm from Texas too. It looks good, but not quite like texas brisket. We dont have a pellet smoker so wood is the only way I know it and the smoky flavor is the best part in my opinion. His just doesn't look like it has that

[@davelarose8562]

"look at all the juice pouring out!" - Ya because you didnt let it rest!

[@michaelsegura9652]

Yes and he did not get a good render on that fat should not be that thick should be more yellow as well

[@chazhansen2479]

I actually thought that it looked perfect tbh.

[@BeersAndBeatsPDX]

He let it rest for 2 hours.

[@TheNelsb92]

@@BeersAndBeatsPDX no he pulled it out after 15 min

[@TheBeefTrain]

Yeah. That thing she rest wrapped in a cooler for a good hour at least for the best texture.

[@theoldguy1956]

I was a pro cook for several years and still cook at home and have done BBQ for years but never have made a good brisket but today have learned a lot from you, good job!

[@BeersAndBeatsPDX]

Brisket is a lot easier than people think. It's all just time and patience.

[@gimmedaalbatross]

Dude has the sickest cabinets I've ever seen in a house before. That crazy zebra wood. And the backsplash is dope too.

[@jjyemg2397]

It's a buffer that occurs from the collagens breaking down hence holding the internal temp down for a bit

[@unappropriate1]

A "smoker tube" really helps pellet grills by supplementing with a little extra smoke. Pellet grills are a little weak in smoke generation and the tube will help your bark.

[@patrickgarcia4895]

I am a smart man, Sam. I am a horrible cook. I have been on a journey to master the skill. You literally impress me, I am in Texas, did not come here for brisket, but honestly you made one of the best briskets on youtube. Majorly impressed.

[@e0nb1ue]

Well done Sam & the boys... this looks INCREDIBLE!! My wife and I's mouth was watering the entire episode! #drool

[@stephenlamb4823]

I live in West Texas, and by no means say “the Texas way”. However, I cook my brisket hot and fast. Maybe next time you shoot for “hot and fast”, with a crazy Sam the cooking Guy injection, and make that brisket in 4-5 hours minus the resting time. Could make for another video...JS

[@pablosanchez9304]

What part?

[@gotdangedcommiesitellyahwa6298]

Smoker, grill, oven, or a combination?

[@midwesterner_farmhand]

“What’s this?” “A thermometer” “Ah right”

[@Jake481992]

It's like Sam said, Brisket done right for competition is one thing, but when it's for your family, yourself, your friends, you name it, it has to be done how you like it, forget about competition level perfection, it's all about the flavors, textures, and that damn beautiful juice.

[@meganritchie2616]

I could, literally, watch you guys all damn day! Thank you for your amazing, genuine, original content!

[@richardwade511]

The same video from 2 months ago, just not in that weird reverse order.

[@andrazi4050]

I was sitting here like... I swear I've seen this before but somethin is different about it.

[@tarrantking289]

I knew I saw it before! Yeah, I didn't like that reverse order vid, but damn that meat looks good.

[@CocinaConDaniyMel]

I would rat the whole piece! We love your channel sam, and we share your passion for food❤

[@brizzleshizzle8096]

I'm one of those "Central Texas Barbecue People" you referred to in your video. At first, I was going to give you what we call down here, "the what for" with respect to some of the things you did to that poor brisket but decided instead to just remember all the other really good videos that I've enjoyed over the years and simply go with, "Sam, you da man." Thank you!

[@justinhighdesertkeeper9251]

Thanx . I have a new pellet smoker and really had no idea of how it would work. All looks good for mothers day.

[@Tradekraft]

Did Sam really just say "let's get this guy off" LOL

[@ezekiel7497]

who else thinks that a live stream of Sam cooking something would be cool👍

[@prowlin4reds]

i watched him speak at Google. He said they tried that a few years back and it didn't work very well. He said they were too long.

[@JoshParker]

@@prowlin4reds Yeah, but a lot has changed for Sam over the last year or so. In less than a year and a half he has gained a good million subscribers, and at the time he was trying out live streaming (around 2015-16ish as I recall) he would have had less fans that might have been interested in spending time following along then he does now by quite a lot. Sadly he stopped doing them before I discovered his channel, but if he did them now then I'd try and join in on them. Seems like it would be fun.

[@prowlin4reds]

@@JoshParker I don’t disagree at all. Sam is very likable. His vids are entertaining and informative, example, I learned how to make an English muffin today! How cool is that?

[@JoshParker]

@@prowlin4reds Total agreement. There have been times that I have made things that I already knew how to make but didn't care to make just because Sam made it interesting!

[@propwash6880]

Can't believe I am just seeing this now. Anyway, your commentary on brisket is spot on. I love the not done at 11pm anecdote. It always turns out that way. Also, a good way to get some extra smoke is to take some of those pellets and put them in a smoke tube. Fire it up and put that in there with it. It adds extra smoke for the first 4 hours which is what you need for more color/flavor.

[@Steff579]

This is my favorite!! Love brisket!! Your my favorite cook!! Learn so much from you!!

[@firmbase]

Why is Sam lowkey groping the brisket though 😂

[@jeffdeboer1679]

Did you see how that brisket was dressed? Clearly it wanted it.

[@prowlin4reds]

Hey! It's his meat, he can grope as much as he wants!!! LMAO!

[@Rattlecanjeff]

Foodies always finger eff food. Don't know why, but they do.

[@Artliker1234]

@@jeffdeboer1679 the only time I will ever laugh at that phrase. Only time

[@noodlegawd]

I just spent the last two days watching nothing but brisket videos on KZbin, and then you launch this? What are the chances???

[@MM-xw8tg]

What ever direction you decide to watch.. this is good work

[@CharlieShaughnessy]

This is the most Canadian Brisket cooking video I've ever seen in my life...

[@virgoviking2331]

"Let's get this kid outta the bag" 👁️👄👁️

[@vanceroday]

right??? 🤣🤣🤣

[@Kintsurugi]

o3o

[@custos3249]

Only because vans are so passé

[@SurivalGames4EVER]

Yeah that was disturbing lol

[@virgoviking2331]

Caught me off guard but cracked me up

[@D00MRATED]

FINALLY! Also let me say the first one was not "difficult to follow" it was just annoying. Great channel though guys!

[@marywells1197]

The brisket looks wonderful! I definitely will have to try to make this!

[@chris415-a]

I love it. at the 21min mark, you describe the scenario, "brisket is not your wheelhouse" I feel the same and did a 15lb brisket the second time and this was for Thanksgiving (did a Turkey too) BUT I too was stressed from 3am onward... did not know how it was going to be to till the last minute of opening the foil and taking the first cut. it was the best thing I ever made :)

[@jasonmicron]

As a Texan - you did this right, even w/ the garlic. Just never, ever, ever add brown sugar. Never.

[@christracy99]

Reason for no B. Sugar?

[@jarethwoodson2616]

@@christracy99 Texan, but not BBQ guy here- my guess is it’s a regional thing. Sweet BBQ is more a Memphis thing. Burning might be a factor too?

[@wthjesus]

@@christracy99 the sugar will burn and give the brisket a burnt taste even if you cook it perfectly internally. Sugar in bbq sauce is fine! Thats why ribs are cooked in bbq sauce only for about 30 min

[@bman31]

@@wthjesus brown sugar will not burn. i’ve made hundreds of ribs on my smoker with killer hogs rub which has brown sugar. brisket is an orthodox meat. bbq sauce will burn because it’s a liquid which will start to smolder.

[@jasonmicron]

@@bman31 Brown sugar on ribs is different. Fine there. But a brisket spends a ton of time on the smoker, like 2-3x more time than ribs. I do love brown sugar on smoked pork ribs.

[@thalanoth]

*Tries to measure brisket on scale instead of weighing his bowl of scraps he cut off* Lol

[@Emerica-wp9ch]

Math is hard

[@stoundingresults]

Senior moments, wait till they happen to you sonny.

[@noahfrey.]

I'm pretty sure he and his boys just get baked then hang out all day

[@privat63778]

I love how this guy is so straight up and doesn't act like a teacher but more like a mate.

[@davidmckelvey4634]

Great job guys. That brisket made my mouth water….Love the channel!

[@jwiz5531]

I’m not one to wrap my brisket, but this makes me want to give it a try 🤔

[@isaacflores1538]

It makes a nice difference with the texture and it keeps the bark

[@mperry0913]

"Sam!, Have you seen our kitchen towels?!?!" Sam: *Slowly walks away..........*

[@mosconi0359]

The end result it what counts most, and your end result looked awesome. I've heard a lot of brisket guys say that the brisket should be cooked "fat side down" and yet you stressed the fact that you were doing it "fat side up" and it worked out for you. Perhaps it doesn't matter which way the fat side goes as long as you do all the other steps properly. Great video.

[@sixstringbeard6649]

Just smoked my first brisket last weekend and it came out fantastic.

[@ajc6795]

Should’ve did it backwards 😂

[@richardwade511]

OMG!!! Read this and died!!! Lol 😂

[@Kodykenway]

"Theres 5 steps" counts to 6, Chance and Max let him walk away with that one.

[@ftcskateboarding6304]

after waiting 10 to 14 hrs. everybody wants cut the brisket. the brisket is still cooking for hours after you pull it.

[@highteck9982]

maybe hes counting the two smoking points as one. that was my only reasoning when i heard it haha

[@Kodykenway]

@@highteck9982 They even put up 6 points on the screen.

[@highteck9982]

@@Kodykenway lol yea maybe did want us to get confused.

[@edrosenquist6541]

You are the best! So much fun guys. Thanks for this.

[@benfoster5426]

Glad to see you do this. I drove and hour-and-a-half from Houston to Brenham, Tx, known for Blue Bell Ice Cream, for the best brisket I ever had. It came from Truth BBQ there on Hwy 290. Yeah. The drive was well worth it. A couple or more years ago Truth opened a restaurant in Houston. It commands a line before it even opens. Yeah. It's that good. To begin, and I have watched him do this, the pit master first covers the brisket with French's mustard. Nothing fancy. It serves to give the salt and pepper an adhesive to cling to and they apply enough salt an pepper to turn the surface almost black. Doing so will create a good bark. You won't taste the mustard after a 12-14 hour cook. Here in Texas we have a saying: "A good brisket will not need any BBQ sauce." To each their own. Congrats on producing a brisket that knocked your socks off. That's what is supposed to happen.

[@chemoboy-dannypheleps9234]

I’m from Central Texas and I say chuck that in the microwave on popcorn

[@frederickschwarz2867]

From a timing perspective, I start mine around Midnight and then it is ready the next day, that way Chance and Max won't complain about staying up .

[@steveperry7905]

Thinking about the same regarding timing... get started earlier.

[@AppaJooey]

How do you keep the heat consistent through the night?

[@johnnyjohnson2078]

I seasoned heavy and cross hacked fat to get season to meat over two day in fridge . Then smoked the brisket for 3 hours 400 f , then pressure cooked 40 min . With Beef stock . Pulled out , trimmed fat then sliced . It was smoky , tender , flavorful . Everyone loved it . Done in 4 hrs . Melt in mouth !

[@bluchz79]

I think this is my favorite STCG episode. So far…. love the attitude ! I too have a love hate relationship with brisket. Thank you!!