I'm Dave, and this is Austin Eats.
I'm making a brisket today.
I have a 12 pound packer brisket with both the point and the flat.
I'm going to smoke it for about 10 hours in my offset smoker.
After 10 hours, I'm going to separate the point from the flat,
wrap the flat up and let it rest for a few hours.
Meanwhile, I'll take the point, cut it up and about two inch chunks
cover it with barbecue sauce
and put it back in the smoker for another couple of hours.
That is going to give me some wonderful brisket
and burnt ends. Brisket,
easy to make, taste great,
and it's right here on us, Austin Eats.
Making great brisket at home
can be intimidating, but it's just not that hard to do.
First, you need to start with a good brisket.
This is a packer brisket that has both the point and the flat.
Watch my other video on how to trim one of these briskets to get it ready to cook.
First, I
have to warm up the smoker I'm using a Yoder offset
smoker, and I always start my smoker with a big pile of charcoal.
Once that's going, I add the logs and let it come up to temperature.
I live in Austin, Texas, and I can tell you
that Texans are pretty serious about their brisket.
They also like their brisket very simply seasoned.
This brisket is seasoned only with kosher
salt and fresh cracked black pepper.
That's all it needs.
Now, this is in the smoker, and you'll notice on the right side,
I have a water pan. I filled this up a couple of times during the smoking cycle
because that will add a lot of moisture and keep my brisket from drying out.
And so
in addition to having a pan of water, I open up the smoker
about every 30 to 45 minutes and give it a spritz with just some water.
You can use apple juice or anything else that you like.
The whole idea is to just add moisture back to the meat
and keep the bark from getting dry.
I just smells fantastic.
This brisket is now almost done.
It just has a few more degrees to go.
I can see the smoke ring developing down on the bottom left and over
that whole leading edge and I can tell that the bark is nice and moist.
That's exactly what I was looking for.
Now, when this is ready, I'm going to take it off and
wrap it up and it's going to go back on the smoker.
I've pulled the brisket off the smoker and I'm going to wrap it in
red butcher paper. Now to add a little bit more moisture back to the bark,
I like to rub the top of the paper
with some Wagyu beef tallow.
You spread it on right in the middle where the roast is going to go.
Then I'm going to also paint some on the roast.
Why not?
You notice that I'm going to cook this
with the thermometer in the roast.
That's important because I still have to monitor
the internal temperature of this while it's in the smoker.
I'm just going to add
some additional beef tallow right on the top,
and this is ready to wrap up.
So a couple of quick folds
and yeah, it's messy and yeah, you're going to get grease everywhere,
and that's just part of making brisket but,
oh, is it worth it.
Mm hmm.
So this roast is ready to go back in the smoker.
2 hours later, the internal temperature was 202 degrees.
This roast will now come off the smoker.
I'll unwrap it and separate the point from the flat.
I will then wrap up the flat very carefully
in butcher paper and in several layers of old towels
and put it into cooler to rest for a few hours.
Separating the point from the flat is very easy.
You just putting the knife in there and really cutting a little thin layer of fat.
And this will come right apart.
This is the flat portion that we're looking at.
The point is on the bottom so once I cut that through,
slide off the flat
and there is the point.
So the point is
the part of the brisket that has all of the fat in it.
I like to remove it
to make burnt ends. And to make burnt ends,
I'm simply going to cut this up into big chunks, about two inches if you can.
Now, this is so tender, it kind of tends to fall apart a little bit.
And that's OK Just throw the pieces in and it's just fine.
Once I have this kind of into some nice big chunks,
those pieces are going back into an aluminum pan.
And then I'm going to add some of my favorite barbecue sauce.
So the pieces of the cut up point are in my aluminum tray,
and I'm just going to add a whole boatload of barbecue sauce on here.
Nah, I need more than that.
Just keep the sauce coming.
It will dry out a bit when this goes back in the barbecue.
By the way, you cook this uncovered for about 2 hours.
After the flat has rested for a few hours,
cut it across the grain and get ready to serve.
I like to serve it with a variety of barbecue sauces.
Oh, and let's not forget the burnt ends.
Oh, those are just gorgeous.
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I've got new videos coming out every week.
See you next time on Austi Eats.