Mistakes Everyone Makes When Cooking Brisket
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There’s nothing quite like juicy, well-cooked brisket. Whether your inner gourmand craves a delicious smoked Texas …
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How do you prepare your brisket?
Lost me when they said to broke each side of the brisket. Dumbest thing I've ever heard. Nobody smoking a brisket is browning it.
Tell us you don't know anything about smoking brisket without telling us you don't know anything about smoking.
Before it’s cooked put a couple of tooth picks into the brisket as a guide on how to slice it. After it’s cooked it’s much harder to tell. If you happen to get done hours before guests,line a cooler with old bath towels on the bottom put your brisket in a dish and towels on top and close your cooler up,your brisket will be almost as hot as when you pulled it off the smoker. You still need to pull it out of your cooler 1 hour prior to rest. Good luck.🍀
Sumabuck , flavor rub you favorite spices, brown both sides at 10 minutes each on the grill. Take off grill and place in aluminum pan. Pour in 1 can of coke, 1 can of beer and 3/4th cup of baby ray bbq sauce. Place in oven at 325 for 5 hours.
Um, I'm a Texas boy that's been smoking meat for over two decades and the video lost me when they said Bon Aptite says to brown it? I'm not gonna rely on a fancy magazine to give me advice on BBQ.
The fat cap on the point is VERY edible, unless your a bimbo or bimboi what has no brains
Brisket used to be the secret of Texas BBQ: affordable and almost indestructible. Now it's no longer so cheap. The secret is one: never buy trimmed brisket, wherein you pay more for less. Any fat adds flavor and melts away. Most of my Texas friends had BBQ's, but 1/2 of them had insane BBQ's, as in a trailer. To be safe, bake the brisket indoors where it's safe and secure, say for an hour. The almost complete brisket then is placed into the low temperature smoker to complete the smoky BBQ. Putting a raw brisket in a low temperature smoker is not safe and putting it into a high temperature blazing BBQ fire is even worse. It's ready(slow-style) by interior temp. and taste.
The best way to make brisket at home is Jewish style in a slow cooker.
I smoke a packer brisket every 4th of July. It takes up to 18 hours but so worth it plus any leftovers get turned into burnt ends and slapped on a Kaiser roll with my homemade hellblazer BBQ sauce
Thank you Mashed
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Who buys a 5 lb brisket…
You learned me good. I never realised that all corned beef is brisket but brisket is not corned beef.
The mistake is your cooking brisket lmfao
Deckle contributes nothing to taste, also known as hard fat and is cut out by most, if not all, TX pitmasters.
Problem now is the cost. 60+ to 90.00 for one. Who browns one before putting it into the smoker?
I love eating Brisket with gravy and mashed potatoes.
What do you mean the fat is not edible? That fat is the best part! I could chew it all day!
Tnx for sharing this helpful video 🙏🏼
Hi