3 Best ways to make Brisket

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0:00 - intro
0:26 - 4-2-10 brisket trimming
0:42 - seasoning
0:56 - BBQ setup
1:38 - 4 hour mark
1:50 - wrapping
2:09 - unpacking and slicing
2:49 - goldees brisket trimming
3:00 - BBQ spray
3:08 - goldees seasoning
3:18 - temperature control
3:31 - wrapping with resting
3:42 - unpacking and slicing
4:20 - foil boat brisket trimming
4:30 - seasoning
4:35 - BBQ setup
4:54 - making a foil boat
5:00 - wrapping with resting
5:25 - unpacking and slicing
6:00 - review

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KEYWORDS
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Thank you so much for watching see you on the next video!

[seansmith]

I've done the foil boat for all different meats works great. What I do is roll out the length of your 2 sheets in one, fold in half fold the ends then the length crease up the corners. It gives more rigidity and there are no open seams for leakage.

[edruiz]

I made a brisket high heat and it came out great. I used post oak, 375-400 degree till temp 167, wrapped in paper, once at 203 rested for 5 hours. All indirect high heat.

[Radii_DC]

Doggo needs to star more often in these videos. Doggo likes briskets too. :)

[purplecups]

I actually look forward to these videos 💯 dude knows how to grill and make the meal look amazing!

[Niagra]

All three look Amazing!

I hope Morrison is still there. He is probably on vacation.

[gcampos]

I tried the foil boat method on a brisket for my grandsons birthday. It was a huge risk, as you know, but i made the decision at the 165° Texas Cheat. I rested the brisket, in a 150 oven, unwrapped and in the foil boat. My wife said it was the best I've ever made. I won't go back. I've used it on pork shoulders and ribs with fantastic results. No more steamed brisket in foil, and no more messy butcher paper. Try it on a pork shoulder, fat cap up. At 14 to 16 dollars, you can't lose.

[aleksandarzvorinji]

Maybe you saw my comment or maybe you didn’t, but you nailed the pronunciation of Worcestershire sauce! Cheers!

[baccistv]

Big Thanks for this Video!

I am planning to do your 4-2-10 Method for my Friends.
But have a question.

The Problem is, there is no time to sleep with this method😅
Can i do a Break before the 10 hours.
Or can i leave the Brisket for more than 10 hours in the oven?

Otherwise i have to start at 02:00 in the morning

[jasperstender]

Love your videos! just a question i'll be making my first brisket this Saturday. The 4--2--10 method seems the easiest but does this also work for a brisket that is 1.5--2kg? won't I overcook it like that?

[alexandergordt]

If we want to eat at 15:00 h, what would be your choice - keeping it at 65 degrees for 15 hours or let it cool down and warm up before?

[sidrod]

PMX what do you do with all your food after filming? No way you eat all this greatness :) Perhaps donate or freeze or give to the neighbors? Much Luv !!

[mikecitizen]

What type of briskets are you using? Prime or Choice?

[mikecitizen]

Where do you place your MEATER in the point or thickest part of your brisket?

[tenchicks]

i want to see what happens if you combine the 4-2-10 goldees and foilboat methods

[damiangrouse]

This whole video is a “micro aggression”🍽

[krissenior]

What if like mine ur bbq doesn’t have a lid???

[cpasa]

Hey Pitmaster, can you tell me what is the brand of your termometer that you control with your mobile please?

[BabyDiego]

It’s not always about hours cooking. If the brisket isn’t probe tender good luck eating that meat 😂

[jomgabbar]

i guess this guy doesnt rest his brisket at all

[marcmays]

Such a shame he fired Morrison. He was a much needed component.