♫ Gonna smoke me a fatty brisket
♫ I've got my BBQ shoes on
♫ Gonna smoke me a fatty brisket
♫ I've got my BBQ shoes on
♫ I've got my natural case
♫ I've got the hogs on the run ♫
(Jazz music)
- Welcome to BBQ Pit Boys dot com.
Today is the first day of spring so we're gonna
do ourselves a spring beat brisket, oh yeah.
Now here's some brisket sent to us by our
friends at Snake River Finds out of Idaho, alright.
And this here's a American Kobe beef brisket.
It's a cross between a Wagyu and Angus,
oh man you definitely gotta check these guys out if you
want some good brisket.
Alright celebrating spring, take a look at this.
Beautiful cut of brisket, this here's tender,
some pit masters saying these brisket will cook
at half the time a normal brisket cause they're
already so tender and moist alright.
All you have to do is trim it up,
we're not gonna show you how to do that right now,
you know all about that right, you've been watching us.
But we're gonna do an old classic style of setting up
this brisket, no fancy rubs right,
we're just using S-P-G,
good amount of garlic, pepper and salt both sides.
Now we're just gonna take it and throw this 15 pounder
on a water smoker here.
And this is gonna take us maybe eight hours or more.
We wanna shoot for an internal temperature of 195
degrees Fahrenheit oh yeah,
and then we'll pull it off the grill.
In the meantime we just kick back and wait.
And in the miracle of time,
about four hours has gone by, what we're gonna do now
is we're gonna take this brisket off the smoker
and we're gonna wrap it.
Some call this the Texas cheek.
Now this is gonna guarantee real moist brisket.
Just gonna wrap it.
Add some moisture, we're gonna use beer.
That's your favorite beer right.
(upbeat music)
Brisket has been wrapped, we're gonna throw it right back
on the smoker, it's gonna take another four hours.
That smokers sitting at about 250 degrees Fahrenheit.
There's nothing like cooking up some brisket
on the first day of spring.
Now this brisket has been on this water smoker
now for over eight hours, we've got an internal temperature
of 195 degrees Fahrenheit we're gonna pull it off.
We're gonna let it rest for maybe another hour,
hour and a half, maybe two in a towel,
simple as that.
And I say, it's time to eat.
(upbeat jazz music)
You smell that?
It smells good.
♫ I'm going down to the house of sausage
♫ I got my BBQ shoes on
♫ I'm going down to the house of sausage
♫ I got my BBQ shoes on
♫ Gonna bum me a brat
♫ And a red hot foot long
♫ Gonna smoke me a fatty brisket
♫ I got my BBQ shoes on
♫ Gonna smoke me a fatty brisket
♫ I got my BBQ shoes on
♫ I got my natural case
♫ I got the hogs on the run ♫
(Upbeat jazz music)
So the next time you're looking for something
to grill up at your pit on a nice spring day
check out BBQ Pit Boys dot com.
(jazz music)