How To Make Smoked Brisket Made Easy for Beginners Vol. 2

Smoked Brisket Made Easy for Beginners:

Today we revisit how to make smoked brisket made easy for beginners. This time we are coming with Volume 2. This was made especially for those of you that had problems smoking your own brisket following the first video. This video is more of me doing the cook step by step so you can witness what I do in cooking brisket.

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About The Dawgfatha:

I am Alton, aka The Dawgfatha. This is my YouTube channel and I thank you for taking the time to stop by for a visit.

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Cheers!!!

[drdrew]

The simplest brisket tutorial on YouTube. I mean that as a HUGE compliment.

Smart for beginners to use a smaller brisket as you did. Much less intimidating on many levels

[gasd]

Another great video! It's like having a friend teach you bbq. Always a chill vibe and good information.

[czarandmaeve]

Ive only done brisket 3 times so there is some really good info in here for me, but i would definitly love a video on how to utilize the extra fat for tallow

[markpickett]

You are a great teacher, instructor, mentor, cook, etc.... You have the gift for it. Thank you for what you do. Mine tasted great.

[billimus_maximus]

I recently bought a pellet smoker and did my very first brisket yesterday, it was about 11 lbs after trimming. I used a generic rub with a few different seasoning my wife and l like and I used cherry wood pellets. It took about 12 cook time and I let it rest for 2 hrs. Everything turned out perfect, but I see I still have a lot to learn.
I follow your channel and watch your videos and I've learned alot and I can tell you're passionate in teaching your craft.

[thegalleryBBQ]

Start to finish the student learns. Thanks brother. Good stuff.

[joelobstfeld]

Hi from London, England. Thank you so much for this video. Just did my first brisket on the pellet smoker, following your instructions in this and the vol.1 video. Perfect result! 13lb brisket, ~9 hours to cook and a great smoke ring too. Keep on producing these videos. They are a great resource.

[martinexoticsusa]

Ive had a charcoal grill for 2 year, used it twice for hot dogs...I found your channel and now making my first ribs tonight!!! this hobby is huge!!!!

[cathyanderson]

I've made brisket 10 times now. Today's is a 14 pound one, my biggest. I loved both beginner videos and really love that u talk to viewers as everyday ppl. Ur videos made my friends think I'm great at cooking brisket. Thank u so very very much

[TJ-zltx]

This was the first video I've seen suggesting to cook until the right color was achieved. The probe/thermometer at the end proves, experience and science rule.

[richardwallace]

Smoked my very first brisket today following your first beginners video. How could I go wrong with such easy to follow instructions? Fed over 25 people and I direct all my compliments to you! Thank you for the confidence by giving me the basics and then allowing for "whatever you like, it's up to you". I think "confidence" is the key word here and you have a way of instilling that into your listeners. Thank you! (You need to edit your pop-up rub recipe at 8:30 of your 2nd beginner video. I am not being critical, but knowing you, I knew you would want to know just like you edited the celery salt/seed)

[rufnut]

Thank you so much for your videos. I recently bought a Camp Chef Woodwind wifi 24. I followed your videos on briskets and ribs. Super helpful and well explained. Briskets have come out amazing, juicy, tender and a little bark! Ribs were the same. Cheers. Andrew from Woonona, Australia.

[curtisharolson]

New subscriber, you’re the best in the field my man, your content is quality, ✊🏽✊🏽

[brandonpalmer]

I really want to see what beef tallow is please

[davidballard]

Smoked my first brisket pretty much without instruction. Had to write that one off of course. Just smoked my second using your first video for beginners and I've now got clientele!
Thank you for these videos, definitely looking forward to some on handling the trimmings!

[sikdeadshot]

Thanks for the the vid big Dawg ! Definitely going to up my brisket game with this info. Can't believe the giant Smoke Ring in that brisket on a PELLET smoker!!!! you definitely got mad skills. Glad to be part of the Dawgpound.

[willybob]

This is way better than any cooking show I bing this man your awsome

[RBCbomber]

Definitely want to see a beef tallow video! Also celery seed is high in sodium nitrite which is the main curing ingredient in pastrami, bacon, etc which is why it aids in the pink ring similar to the smoke ring

[barbru]

Me like inclusive narrative as opposed to "talking Down". Also enjoyed cook to color, wrap and cook till tender.
Thank you

[SDSBBQs]

I'm going to have to try brisket again on the Traeger and I'll try it with the Salt and Pepper ratio you mentioned. Thanks for sharing 👍