What's up guys it's Susie Bulloch from HeyGrillHey.com and if you're watching
this video it means we already have something in common
probably the most important thing we both love good barbecue and that's
perfect because here at hey grill hey my whole goal is to help you make better
barbecue so you can feed the people you love and become a backyard barbecue hero
today I'm showing you how to make my Texas style smoked beef brisket let's do
it now I know a piece of meat this size can seem pretty intimidating but don't
worry I'm gonna walk you through it in six easy steps
trim season smoke wrap rest and slice easy right let's get started now every
piece of meat is a little bit different but for a brisket this size about twelve
to fourteen pounds you can plan 15 to 16 hours for cooking you're going to need
about thirty minutes of prep time at least fifteen hours to smoke and then an
hour to rest a long cook like this one especially with a brisket you gotta plan
a little bit in advance so what I typically do is trim and season put it
on the smoker late at night right before we go to bed and then I'm usually ready
for the next step when we wake up first thing in the morning let's get started
our ingredients list for this is really short you need a 12 to 14 pound whole
packer brisket that means you have the flat and the point it's gonna look about
like this a bunch of your favorite beef seasoning I'm using my beef seasoning
you can buy in the store or if you'd like to go homemade you can use equal
parts of kosher salt coarse black pepper and garlic powder so let's get started
step 1 we've gotta trim so my first step when I trim a brisket is to remove any
excess fat and silver skin it doesn't have to be perfect but it's important to
remove a lot of this excess fat because it's gonna block the seasoning from
having access to your meat which will impact the flavor and the bark at the
end looking good so far alright next we want to get rid of these big pieces of
hard fat they're not gonna cook down during the cooking process and they're
gonna make our brisket not very aerodynamic in the smoker you really
want the smoke to be able to circulate evenly around your brisket while it's
cooking you any big pieces that are hanging off or
creating sharp corners just want it to be nice and smooth next we're just gonna
run our knife along the side of the brisket just taking off that outside
edge so we get a nice clean line and in an effort to reduce all those sharp
corners we're just gonna take each corner off the bottom of the flat
there's not much meat on these corners and they'll just dry up and turn really
crispy and crusty on the grill so it's okay to get rid of them alright back
side of our brisket looks good time to flip it over and do the top our goal
with the top of the brisket is to get this fat as even as possible so we want
to trim it down to about 1/4 inch thickness all the way across the top two
things to help this process go more quickly and easily is having a really
sharp knife I like a six to seven inch fillet or boning knife and making sure
your brisket is cold because if this fat warms up it's actually a lot harder to
cut through and it becomes slippery another great thing about cold brisket
is that it actually takes on smoke a lot better smoke particles are attracted to
cold things so a chilled brisket hitting the smoker will mean more smoke
flavor in your meat this looks really nice we have a nice even layer of fat on
the top and a nice uniform aerodynamic shape in our brisket that means ready
for step two it's time to season it
grab your favorite seasoning I like to use something with a shaker lid it makes
getting the seasoning on a lot easier you want to hold your bottle about 10 to
12 inches above your meat and just shake it on there you want a nice even coating
you can technically over season but don't be afraid of being generous this
is a really thick cut and the seasoning on the outside of our brisket with this
coarse salt and pepper will help create a nice crunchy crust on the outside
during the smoking process once you're seasoning is sprinkled evenly across the
top of your brisket use the palm of your hand
and just press it on in there you don't want any loose seasoning to fall off
when you flip your brisket over I call this the Susie sprinkle and slap fill in
any areas look like they need a little more seasoning
and then flip it over season the other side I've cooked a lot of different
briskets using a lot of different styles and techniques but the one we come back
to time and time again is this texas-style brisket it's because it's so
simple and it really delivers on that down-home backyard brisket flavor it's a
classic it's not complicated it's not fussy
it doesn't require a ton of extra steps or injections or marinades or mops but
it really delivers on flavor this looks perfect we're ready to take it out to
the smoker I've got it preheated outside to 225 degrees Fahrenheit classic Texas
wood is oak I've mixed mine with a little bit of cherry ready to go I'm
gonna put this brisket in fat cap up close the lid let this smoke for about
the next 8 hours we're looking for an internal temperature of 165 degrees in
the thickest part of the point we're gonna be wrapping our brisket in butcher
paper this is often called peach butcher paper or pink butcher paper
it's an unwaxed untreated paper that allows the moisture to stay in with the
brisket but it also still allows smoke to go through and penetrate the meat
just roll out two long sheets
and overlap them in the middle now I've got another brisket in here that I've
been smoking for eight hours so I can show you guys what you're looking for
when this hits 165 degrees before you wrap you want to make sure that your
bark is really nice and developed so when you scratch at it it's not really
gonna come off it just got some nice color in there the bark looks perfect I
also want to check the temperature I want to make sure that the thickest part
of this meat is reading about 165 degrees Fahrenheit and we're right there
so this is ready to come off onto our butcher paper and wrap grab your brisket
place it in the center of your two pieces of butcher paper not quite all
the way to the end fold up this side
and then fold
so once you have your brisket mostly covered you're gonna fold it over on top
of itself and then pull it back to create a nice tight wrap you don't want
a lot of air pockets in here and then continue folding now when we first put
our brisket on the smoker we put it on fat side up this time we want to put it
back on fat side down close the lid and we don't touch it again until our
brisket is done we're looking for an internal temperature of 202 degrees
Fahrenheit this is going to take another six or seven hours we're about 15 hours
in on our brisket cook it's time to check the temperature of our brisket
we're looking for 202 degrees fahrenheit in the thickest part of the point
oh there we go our temperatures right at 202 to read Fahrenheit and just as
important as temperature is the texture of our brisket you want your thermometer
probe to slide into that meat like it's sliding into a stick of softened butter
that'll mean all of that fat has rendered and all of those tight
connective tissues has gelatinized you're gonna have a really tender soft melt in
your mouth brisket this one's ready to come off the smoker now you can pull
this off set it on the counter and let it rest for 45 minutes to an hour if
you're ready to eat right away if your brisket is done a little bit early pull
it off of your smoker and let it rest in a cooler with a towel this will help
keep your brisket really moist and it will let that resting temperature hold
for a little bit longer so it's ready to serve when you're ready to eat we're
gonna see this brisket in about an hour
we have trimmed we have season we've smoked we have wrapped we have rested
it's time to talk about slicing this brisket let's open it up and see what
we've got oh it is a juicy one
this brisket looks amazing the bark on the outside is nice and dark and
caramelized and crispy it smells beautiful and you've got this nice
little brisket jiggle that means that a lot of that fat has rendered down and
the muscle tissues are super tender a brisket is made up of two overlapping
muscle structures and the grain runs in different directions so it's important
you know how to slice this because if you slice it wrong it's 20 hours of
smoke down the drain you're gonna end up with really chewy rubber bands instead
of nice tender melt-in-your-mouth meat so here's how you do it
take your knife and slice almost directly down the middle of your brisket
that's nice that's the juicy brisket this brisket is so juicy it has a
beautiful smoke ring around the outside and then you're going to want to turn
the point of your brisket so our flat over here is gonna be sliced straight
across
into slices that are about as thick as a pencil
these thin slices against the grain in the flat are gonna be nice and uniform
and they're going to pull apart so easily just be careful when you're
slicing your hands can get slippery from all the brisket juice make sure you use
a long sharp knife as we get closer to the point you can see where the grain
starts to change and there's a fat layer in between the flat and the point that
starts to shift a little bit that's when you know it's time to turn your brisket
point 90 degrees and start slicing that against the grain
I always take off these edge pieces and just cut them into little nuggets these
are the burnt ends and this is Todd's favorite so I always save these nice
fatty crusty barky pieces for us to eat
we love making brisket when we have a bunch of people coming over to our house
it's always a crowd-pleaser it feeds a bunch of people and everybody likes
brisket brisket it's typically a really tough cut of meat but when you slow
smoke it at a low temperature it just becomes soft and melting your
mouth almost falls apart did you say burnt ends for da perfect timing
Texas style you got to serve it on butcher paper what I like to do is
arrange pieces of the flat on one side so the people who like the leaner slices
of brisket can get what they like and then I bring on those nice fatty pieces
of brisket the center and then any little pockets I have left I fill these
pieces of burnin great I'm ready yo've work I think you get to taste it
now I want this one yeah I saved these little Berman pieces for you and me I
call these the pitmasters privilege Oh
yep boss the brisket hug right there oh
these are so good that's seasoning on the outside gives it the perfect amount
of salt black pepper well you can taste that oak smoke this is the king of all
smoked meats ma'am looks like Texas smells like Texas tastes like Texas I
think we got a texas-style brisket babe I think we did it mmm I hope you smoked
this brisket and take it somewhere awesome also when you do leave a comment
let us know how this recipe turned out for you
better yet snap a photo post it online use the hashtag #heygrillhey that way
Todd and I can see it and cheer you on on your way to becoming a backyard barbecue
hero see you next time happy brisket