The BIGGEST and BEST Tasting Brisket Ever!!

This might be the biggest brisket you’ll see in your whole life! Preem-O Brisket on the smoker, check it out! 😱🔥

Ingredients:
- 2 bottles of Dan-O's Preem-O
- 25-pound untrimmed brisket
- 1 cup Duke's mayonnaise

Recipe:
1. Prepare the Brisket
• Start with a 25-pound untrimmed brisket. The only trimming required is to remove any small hanging pieces of meat.
2. Apply Binder
• Coat the entire brisket with Duke's mayonnaise. This will act as a binder for the seasoning.
3. Season the Brisket
• Sprinkle generously Dan-O's Preem-O all over the brisket. Using about two whole bottles to ensure a flavorful crust.
4. Smoking Process
• Preheat your smoker to 200°F.
• Place the brisket in the smoker and smoke for 16 hours.
5. Prepare wrap and Remove
• Before removing the brisket after 16 hours of smoking, you will need to prepare the wrap.
• To prepare the wrapping, you'll need two wide sheets of butcher paper, each four times longer than the width of your brisket.
• Lay one sheet of paper down with its long edge running perpendicular to the brisket, then place the second sheet on top, overlapping it by about half its width.
• Using a spray bottle filled with water, lightly mist the overlapping sheets; this will help them stick together like glue.
• Then after 16 hours, remove the brisket from the smoker and position it lengthwise across the center of the paper.
• Wrap the brisket tightly, just like you would a burrito, ensuring it's well-sealed for optimal moisture retention.
6. Increase Temperature
• Increase the smoker temperature to 280°F and place the brisket back into the smoker.
• Continue cooking for an additional 3 hours.
7. Check Internal Temperature
• Use a meat thermometer to check the internal temperature of the brisket. It should reach 202°F and be probe tender, meaning it feels like a hot knife going through butter.
8. Rest the Brisket
• Remove the brisket from the smoker and let it rest for 3 hours. During this time, flip the brisket upside down to allow the juices to redistribute back through the meat.
9. Serve
• After resting, slice the brisket against the grain and serve.

[Asdasty]

This is not a short, this is a medium. And i like. Long enough to give you enough context, short enough so that you dont spend your entire lunch breaking watching it.

[mrcain]

The dog will be licking that spot on the driveway for the next 10 years.

[MindFusion-ijxl]

Just want to say I've tried many briskets and there is no substitute for the process of cooking it, can be the best cut, worst cut, comes 95 percent down to the passion and patience of the chef.

[jarv]

I love that Dan blew up like this. Still just as genuine about his craft as when i fist found the channel way back. If you see this, Dan, I'm extremely happy for your success brother.

[igortijanic]

This Dan looks richer than before, accent is softer and skin is fresh🎉 good job my guy😊

[Valor_Alan]

I love the guy at the end. He tied the whole video together. True friend

[ShtterdLgc]

19 hours cook time is absolutely insane lol that’s serious dedication

[KM_Ultimate]

I didn't even realize this was a company's video, this is just as good as a normal video

[alakirte]

I watched this whole thing before I realized it was Dan-O himself… down to earth and passionate about what he does!

[judolee]

I have never trimmed any Brisket I've smoked!!! And every single one of them turned out fantastic!!!!

[ohmthepoet]

As a proud South Texas man, You've brought a tear to my eye sir 🥲 congratulations

[BoutaBagBoi]

Much love DanO been supporting for a while now ❤️

[afterpartyslays]

first 3 minute short i ever watched (i usually don't like this content but it's great)

[josevalle]

Dan O, you always are so genuine and smiling, never stop sir, love the content !🎉

[JF-ko]

Oh man... that looks so good...

Idk exactly how she makes it, but my wife bakes tomahawk steak in the oven and carmelizes onion and mushrooms to put on top and a little side salad with mushtooms and ranch... its really good though and the meat barely stays on the bone... im going to have to have her write it down someday..
Ill be eating that steak for a couple days because i dont want to be selfish and eat it all at once... i might have to get some Dan-O products..😅

[donpM.A.D.]

Wow!!! 🎉😊 I'm from Connecticut ❤️.

[VVS_VDOE]

The end was the worst part lmao 😂😂😂 beautiful brisket man, the mayo scared me but your reasoning made sense lol

[traehelton]

You can tell you’re a genuinely great person. I’m a customer for life and pitch your stuff to anyone I can! Wish you and yours all the best!

[tomo]

Dukes mayonnaise!! I know that bottle!! Looks like one big delicious brisket!!

[Darkblade]

He didn’t get any food but still promotes the brand, makes sense narratively