Brisket 101: forget the time and focus on temperature #bbq #recipe #brisket #texas

[brandonmullinax]

Looks delicious....also thank you for explaining how you cook it video..👌

[smitty]

She literally gave yall the game in under a minute. but you should dig deeper if you wanna do this. but do refer back to this vid as a reminder/summary. very simple. just takes time. great vid

[backyard_pitmaster]

Honestly, even temperatures aren’t that great at telling you when it’s ready to wrap, or done. Color, fat render, and tenderness are the things to look for. Once you get the bark the way you like it, and the fat starts rendering (if your finger sinks into the fat instead of it feeling bouncy); then it’s the best time to wrap. Once you wrap, only one thing tells you when it’s ready: tenderness. If you don’t know how to feel for the tenderness with your hands, use a probe. Stick the probe in, if it slides in and out without any resistance, it’s ready. If you’re going to be able to do a long rest (8 hours or more, where it maintains internal temps of 150°-160°), then a little bit of resistance is ok. Make sure when you probe for tenderness, that you check multiple spots, especially the flat.

[Amandadozencare]

All that went through my head while watching this:

Did I just make the song of the summer? Directed by myself, George cooper. Soft brisket, warm brisket, little ball of herbs, happy brisket, sleepy brisket, pat pat pat. Thank you.

[joey]

Sometimes its 190°. It's the jelly feel. Definitely cut decal out.
My trophies became more when an old boy showed me at yearly cattleman's association shindig, use a metal pick comb and the spray would draw down the spices into.

[mtshtr]

Forget about temp and focus on feel. 203F is a guideline. I've had briskets finish as low as 195F, and others didn't finish until 210F.

[SpokoProductions]

Also, I bet the fact that it was one of those Snake River Farms wagyu briskets didn't hurt either! Looks great!

[antoniobaskerville]

My Second time watching This Brisket ❤. Thank You.🎉

[theanthonyv]

Forget temperature and focus on look and feel.

[TAPATIOPLEASE]

Nice smoke ring, texture and bark. Sweet

[Dan-ezdr]

That is beautiful Central Texas Brisket

[watercolorhomie]

I appreciate the tip... I tried this and it worked happy bellies over here. 😊thank you chica!

[ajpilot]

Casual flex with the snake river farms I like it

[bobkuboske]

Thank you, I just made a brisket using a pellet grill with this advice and I'm sure there's more to know but this turned out so good.

[MrDirtyolman]

Don’t spritz at all except one time when you wrap. At 175. Instead of a cooler. Let sit still wrapped up until it hits 145. Then open and carve!

[varunm]

I’m so happy that I found this video 🥰 I bought TempSike today from Academy and I was thinking to smoke a brisket this weekend. I was watching several videos but I was confused which process to follow. As I have seen this video now (I watched it atleast 10 times back to back trust me on this 😊), I’m gonna follow the same process which you showed in this video. But if we are spraying beef broth every 90mins, whenever we open the smoker, the temperature would drop down right - will that be ok (just to keep an eye on meat internal temperature on TempSpike till it hits 165 and then take it out to wrap in butcher paper and then place it back in smoker till the meat internal temperature reaches to 203)? Your suggestions will be very helpful please. Can I also use cooking oil as binder and then put the rub on it as my wife doesn’t like mustard?

[cuwhereyouare]

I keep forgetting to put that thermometer on my christmas list

[tcw]

Honest question 🤔 is it still at least warm after the resting period?
If not how to reheat properly

Thanks

[TSyoyo]

Sigh.. remember when brisket use to be a really cheap piece of beef to buy and go wild with.. that was a year or two pre-covid. Now its just ridiculous like everything else and I’m tired of ground beef and chicken 😩😩.

[Dennon]

Onyl true way to know when a brisket is perfertly done is probe tenderness. Time and temp are just guidlines. Every brisket is different and every brisket is done at a different temp. Probe tender never lies