How to Smoke a Brisket RIGHT - An Easy Step-By-Step Guide

If you're wondering the best smoked brisket recipe that is easy- hang around camp awhile. #brisket #cowboycooking

Used in this video:

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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking

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[sigfussigurdsson]

Army retired Veteran here thank you for your support 🦅🇺🇸 Sir.
it’s always fun to watch your shows thanks for posting.

[abdeshpa]

I totally like how you emphasize things that are made in the US. Self reliance and helping local businesses that source internally is what should be supported all throughout the world.

[papajeff]

Mr. Rollins, may the Good Lord be with you and bless all you do. I’m an old retired vet and plan to finish up listening to your cook show, as long as I can. I am eating that brisket with you…oh, HAVE MERCY, sooo good. You remember when brisket was a waste meat, something to feed the dogs, cheeep? It sure is something how things have changed. Thank you for sharing your skills with us…from east Tennessee.

[MrHerrJacobsen]

If there has been anything that I carry with me from watching your channel over the years Kent. It's that the richness of life can be tasted in every bite of a well-crafted meal, regardless of it's price tag.

[DarthBrandon]

Kent, you remind me so much of my father-in-law. One of the greatest men I’ve ever had the honor of knowing. You get so much joy from your cooking, because it brings others joy. Thank you and Shannon for letting all of us join you.

[djunderconstruction]

Been cooking brisket for 30 some years i have never trimmed one just season and smoke never had any complaints from my family or clients but its just my way to each their own great video sir

[martykitson]

can't tell you how much I appreciate your hat tip to our soldiers and vets, I saw what some of the men I took the torch from went through, U.S. Army 1982-1986 and those young folks that took the torch from my gen are absolutely AWSOME

[gregphillips.]

High up on my Bucket List is to Build me a Smoker, yes Sir! I love Smoked Meat and these are great Butchering Techniques that I'm missing! I love to Cook for more than just me and my dear old Mum in the Summer. Bless you Kent, so good to see you Bouncing back strong after your little Health related Hickup 🙏❤🇬🇧 Big hugs to you, Shan and the Taste Testers x

[JohnnyUtah]

Yes! Just what I’m craving. I’m starving for a brisket sandwich.

[olddawgdreaming]

We can see the Beagle is starving around there😋, he's doing a fine job as long as nobody tries to take his first bite. The job on the brisket turned out really good Kent. Thanks for sharing with us. Stay safe and keep up the fun too. Fred.

[HomeTech_Pro]

Much respect sir, The best part of your video was your homage to our soldiers and the tip of your hat, You sir are a gentleman !

[delacruzjeffrey]

You are an American treasure Kent. Thank you sir.

[charlireed]

Hi, from Lehigh Acres, FL (SWFL) - I am no means a Smoke Pit Master... I do have to say, "I do love putting a light base of mustard on my Brisket, Ribs or Pork, then adhere the desired seasoning, "Depending what choice/cut of meat." AMEN to your TECHNIQUE! God Bless!

[stephenmills]

I’m a fair cook. I’ve used a few of the recipes you have posted. It’s always amazing. Us Okies, have to stick together. Your original seasoning is definitely worth getting.

[justinray]

Love you videos cowboy!! You have took me from a mediocre single dad cook to a single dad CHEF!! I’ve tried a ton of your recipes and me and my kids love them all so far. Keep them coming!!

[DancerOfClouds]

There must be a thousand ways to trim and cook a brisket; but, when done right, there is nothing better. I am from the low and slow school; however Kent, your brisket turned out awesome. Thanks for you do for the rest of us.

[AZZapper]

Mr. Rollins, I'm a old Latino Veteran raced in NYC. My service buddy Kenny, from Alabama, spoke just like you. He was a country boy that was able to cook a grass upper and make it taste like a Ribeye. Not only that, but while doing it, I felt like I was at home watching Raw Hide. Kenny was a pure soul with no malice in any fiber in his body. He initially admitted to me that all he knew about Latinos was what he saw in the movies. I was glad I was able to show him what we are all about and we learned so much from each other. I met his family and he met mine, we understood then, why the affinity. Thank you.

[russellriggan]

The last brisket I smoked, (Hasty Bake Legacy) I saved all the fat trimmings and rendered down at 250 in the oven overnight. The rendered tallow makes the best hash browns!
After I do my rub, the trimmed brisket goes into the refrigerator for at least 8 hours, and rests for 2 hours before getting near my smoker.

[darrell]

We thank you and your family and Gods blessings for you all

[kengrogg]

Thank you Cowboy Kent Rollins! With your help I finally cracked the brisket code! Your explanation and method translated to my Weber grill perfectly. I was able to keep a steady 250-280 temp, indirect heat, and 5 hours of mesquite smoke. Wrapped it and let it go another 4 hours at 250 and it was the best brisket I've certainly ever made. Cut like butter, perfect level of smoke. Many thanks!