Texas Pitmaster Reveals All Brisket Secrets | Chuds BBQ

This is my most ambitious brisket video to date. I try out all the secrets that I've learned and heard of throughout the years and throw them all into one brisket. If your looking to perfect your brisket recipe at home, don't sleep on this video!

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►Full list of things I use and recommend:
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►Fogo Charcoal
►Thermometer
►Injector
►Meat Slicer
►High Temp Cheese
►Fryer
►Vegi Grill Pan
►Vitamix Blender
►Black Pepper
►Beef Tallow
►Pink Salt
►Mixer
►Chef Knife
►Sausage Stuffer
►Hog Casings
►Meat Grinder
Cabelas 1/2hp
►Food Processor
►Fire Blower
►Knife
►Slicing knife
►Boning Knife
►Thermometer
►Sodium Citrate
►Sheep casings
►Cimeter Knife
►Scale
►Rub Tub
►Burger Press
►Knife roll
►Butcher paper
►Paper stand
►Cutting Board
►Blowtorch
►Chef Knife
►Bone Saw
►Welder
►Angle grinder
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►Chop Saw
►Pipe Level
►Camera
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►Light

[ChudsBbq]

Looks like 53% of y'all watching are not subscribed! Do me a solid 😊
-Chud

[workplacewarriordoctorpepp]

i speak for everyone in texas in saying, you have made us proud post !!

[The_Samsquantch]

Between this and your trimming video, you sir led me to great success with my first ever attempt at a Brisket. I'm a bit of a cheater using a pellet cabinet, but following all your tips resulted in a beautiful juicy 16lb brisket that all my guests enjoyed and completely devoured. Hands down one of my favorite people to follow for anything BBQ related.

[warrenmoyses]

Love that you are pounding it to get the brisket flat, so many forget that as a simple technique and trim to much. Good job!

[brianlawrence]

Dude. All these years I've always had this huge point section sticking way high and burning. And all I needed to do was punch it flat?!?!?! YOURE MY FUCKING HERO! Thank you! 🤣🤣🤣

[kdbl]

I usually do 7-8 briskets during the summer…salt and pepper but started adding cayenne to give a little extra kick..family and friends love the extra little kick. Pairs great with any sauce

[keithturner]

So this gave me a video idea. How about a low priced brisket with all the cooking tricks cooked with a high priced brisket thats kept super simple and compare. Both briskets done on same fire.

[gingertexan]

First off this is my wifes account, I use her youtube. Second I love this video. I learn something every time I watch it and the entertainment value is over the top. Thank you Chuds BBQ!!!

[cmbteng]

This dude absolutely killed this brisket!!! Damn!!!! AWESOME COOK MAN....

[Todd.T]

Some of the things in this video make sense so I tried them. My method:

1. Cut off beef fat and make tallow using a large fryingpan. This was very fast. Beef bits left over were salted when hot and most people thought they were bacon bits. Use them as bacon bits in potato or any other salad. I ate most of them straight up with a beer cause that's how I roll

2. Inject the tallow into the brisket flat.

3. Used the log to deflect the heat and protect the brisket, which is working great.

4. The stringy fat bits are being tossed into the fire to ad that grilled meat flavor, but they also assist if you have a lazy fire. Something won't catch fire or stay going? Use a lump of the useless fat and once it melts in seconds and catches on fire, it will burn for quite a while.

5. Getting ready to grind the rest into burger meat.


This time I trimmed the brisket better. You always try to keep as much meat as possible, but here in Canada, the brisket is way leaner and the last 20% of the flat is just junk. So why waste your time trying to get something tender that never will be and ruin the rest of the brisket. Cut it off and make burgers or sausages adn make a better brisket.

Still cooking as I type this...

[pdczrwnskz]

Made my first ever brisket last night. Pulled some great tips from this video. Used a apple cider vinegar spray and the foil boat technique. But did the same temp and rub from this video and turned out pretty decent. There’s definitely some improvement needed for my next one but this video taught me a lot. Thanks. Hope to try your brisket one day.

[reidcacaro]

Probably won’t see this but thank you for this video. I used it as my main reference for smoking my first brisket today with my father. It turned out amazing and we had a great day learning the process together ✊

[frankpequeno]

Damn, I’m drinking coffee and almost bit my cup. I HAVE GOT to try this. Thank

[philm]

Did my first ever brisket this weekend knocked it out of the ball park, thank you sir👍🏼🍺

[yakuzaronin]

i really like how this combines all the latest thoughts/ideas floating around youtube including talo, butcher paper, lawrey's seasoning and an overnight rest in a regular oven for max juice redistribution/relaxing and most importantly time to sleep and not be a zombie slicing brisket. definitely the brisket recipe to learn from.

[nah]

Another great video, thanks for sharing. Just cooked 2 briskets one with slather one without and let both rest overnight. Best brisket I've cooked so far. We preferred no slather - more smoke penetration and no overcooked bark. Thanks again.

[christophercote]

How haven’t I seen your videos before!?!? I’m binge watching every single one tonight. You’re hilarious and informative at the same time. Not once did I lose focus or stop paying attention. Great work. Subscribed!

[whohonestlycares]

I’ve cooked 5 briskets in total and I usually go the pellet smoker route since I didn’t feel up to the task of fire management on my offset. Finally after binge watching all your videos I build up the courage to take on the task. 6rs of smoking, 6hrs wrapped in the oven, and another 6 chilling at 170…BEST ONE YET! Thanks a ton.

[mdp]

Well done, I was surprised you didn't slather with beef tallow at the wrap stage.

[blueeagle]

I am new to the BBQ community. I have been watching hours upon hours of videos over the past four months. Your trim process and results are by far the best I have seen to date! I am glad to have found your channel and look forward to learning more as a new subscriber.