[0:00] so you want to cook a brisket well
[0:01] that's what we're going to do today
[0:02] brisket it can be one of the most
[0:05] difficult things you've ever cooked it
[0:06] can also be one of the most rewarding
[0:08] things you've ever cooked brisket Done
[0:09] Right is absolutely delicious today
[0:12] we're going to show you how we Source
[0:14] the brisket kind of pit we're cooking
[0:15] the brisket on give me some tips and
[0:17] techniques on how we cook a good eating
[0:19] brisket at home and you know it's going
[0:20] to be good it's going to have to be good
[0:22] let's get to cooking y'all so we're
[0:23] cooking this brisket that we're doing
[0:24] today on one of our stick burner pits
[0:26] I've got my Outlaw fired up back there
[0:28] smelling good in The Smokehouse it
[0:30] doesn't matter if you don't have a stick
[0:31] burner we're going to be going over to
[0:33] Basics today and they're going to apply
[0:34] to any pit so you can take that and
[0:36] apply it to your grill at home first
[0:38] thing to me when we're talking cooking
[0:39] brisket is it's going to take time you
[0:41] brisket's not something you can hurry up
[0:43] no we got an early start this morning
[0:45] real early because somebody had to drive
[0:47] a couple hours to get here no I set my
[0:49] alarm clock you know before the sun came
[0:51] up got up I got me a good bed of Royal
[0:53] Oak briquettes going couple tumbleweeds
[0:55] underneath the fire and I just left the
[0:57] pit open I'm talking about open the cook
[0:59] chamber doors open up the exhaust 100
[1:01] and leave the Firebox door open I want
[1:04] to get a good coal bed established I'm
[1:05] gonna let that smoke get out of there
[1:06] let it start drawing through the pit and
[1:08] then I'll go ahead and shut the doors
[1:10] once my bed's established and let the
[1:12] heat from the coals those BTUs heat that
[1:15] pit up you know 15 20 minutes you got a
[1:17] good coal bed going this time start
[1:19] adding those splits usually that's when
[1:20] I start checking my dial back a little I
[1:22] mean I want it to slowly creep up to 275
[1:24] I'm not trying to give it all the heat
[1:26] it's got a little bonfire in it you
[1:27] could use just about any kind of
[1:29] charcoal you want any kind of wood we
[1:31] like burning hickory wood that's what we
[1:33] burn in our stick burners because it's
[1:34] in our area we've noticed this a ton but
[1:36] the Hickory and the hardwoods keep your
[1:38] coal beds so much healthier you know you
[1:40] maintain that cold bed when you start
[1:41] running fruit Woods you know you lose
[1:43] that so you have to have that hardwood
[1:45] throughout the cook process to maintain
[1:46] that cold bed or you'll be fighting
[1:50] whenever I'm picking up a brisket first
[1:52] I want to look at the cry vac make sure
[1:53] it hadn't been compromised to make sure
[1:55] there's no leaks in it it's nice and you
[1:57] know got tight if the brisket's loose in
[1:59] it that's okay if it's flexible that's
[2:01] better you want the packaging tight that
[2:03] means it's got a little age on it but
[2:04] what I'm looking for is when I grab the
[2:06] brisket is a uniform thickness across
[2:08] the flat I don't want it to tell out two
[2:10] thins on the sides I don't want to you
[2:12] know have any butcher Cuts in it things
[2:13] like that often you can't tell in the
[2:15] package right you just have to go by
[2:17] feel but really if you'll just kind of
[2:19] go for something that feels like it's a
[2:21] little pliable that the package is still
[2:22] tight on it doesn't have any leaks
[2:24] oxygen hasn't gotten into it doesn't
[2:25] have any discoloration and it has a
[2:27] uniform thickness that's a good sign
[2:28] it's gonna be a good brisket it's going
[2:30] to be a little bigger on that point in
[2:31] but like you said you don't want it
[2:33] paper thin on that flat end because
[2:34] that's what's going to get dry and
[2:35] that's what's going to make you think
[2:36] you screwed up and didn't cook a good
[2:37] boost I did a home trim which is not as
[2:39] aggressive as you would going to a
[2:41] contest the way I look at it and it's
[2:43] kind of a lot along the way it's like
[2:44] Aaron Franklin teaches where it's about
[2:46] aerodynamics it's about airflow in that
[2:48] pit over the brisket I'm not trying to
[2:50] cut every single little thing off of it
[2:53] but I do want to make it smooth I want
[2:54] to kind of round it a little bit I want
[2:56] to take off any of the oxidized edges I
[2:58] want to take off any of the thick fat we
[3:00] cook this brisket fat side up because we
[3:02] want a good eating brisket today we're
[3:03] going to make a nice little crust on top
[3:05] of it but I took that fat down to about
[3:07] a quarter inch there's good fat on a
[3:09] brisket there's bad fat and you'll
[3:11] notice that good fat will be that hard
[3:12] dry fat and that's what renders and
[3:14] that's what's going to put that flavor
[3:15] in that brisket but sometimes I know
[3:17] you've probably seen on this one toward
[3:18] the flat you kind of see that slimy fat
[3:20] it's not something that's going to
[3:21] render and that's hard to cut off if you
[3:23] don't have a super sharp knife you're
[3:24] just going to push it around on that
[3:25] brisket you ain't gonna cut it off every
[3:26] time I'm trimming briskets I always go
[3:28] for my little six inch semi-curved
[3:31] fillet knife the blades real thin on it
[3:33] it's flexible but you can get the thing
[3:34] razor sharp and it's easy to get an edge
[3:36] back on and I do trim both sides like I
[3:38] flip the meat side over I'm going to
[3:40] take out a little bit of that decal fat
[3:41] the whole thing is we want this brisket
[3:43] to lay flat on the cooking grate on the
[3:45] grill and so that's where that
[3:46] aerodynamic looks in you got to think
[3:48] we've got airflow coming from the
[3:50] Firebox through the fire chamber then
[3:52] out the exhaust well we want that air to
[3:54] not be restricted when it hits that
[3:56] brisket and that's going to keep it from
[3:57] drying out from crumbling if the air can
[3:59] flow right over it's smooth and an
[4:01] aerodynamic type way it's going to be a
[4:03] better brisket but if you're cooking on
[4:05] a drum or something like that that the
[4:07] airflows mowed from the bottom up you
[4:09] still want that aerodynamic look because
[4:11] like all your Corners they need to be on
[4:13] the radius because that's what's going
[4:14] to crumble so like you were saying
[4:15] radius them off and make them smooth and
[4:17] you know the edges no Sharps no points
[4:19] you know you can do that with scissors
[4:20] you know if you don't have a good knife
[4:21] you can take scissors and walk right
[4:23] around that edge and just round off all
[4:25] the edges and you're going to still gain
[4:26] that same airflow even if it's on a
[4:28] pellet grill a drum or a stick burner
[4:32] once you got it trimmed you got to get
[4:33] something on it before we put it on the
[4:35] pit now for a good eating brisket I'm
[4:37] along those Texas flavors with a little
[4:39] bit of barbecue rub to it I used a base
[4:42] layer of your Prime Beef rub because I
[4:44] can't blame you there I mean I want the
[4:46] Savory I want that little pop of heat I
[4:48] want that Umami flavor and it just goes
[4:49] with beef I mean it just really does I
[4:51] love the I love the primes oh it doesn't
[4:53] cover anything up that's right it melts
[4:55] in you really don't even know what's
[4:56] there but you're like wow that's pretty
[4:57] good flavor you know it's almost like a
[4:58] dry brine coat a little bit and I didn't
[5:00] go super heavy with it on brisket but
[5:01] brisket can take the seasoning next I
[5:03] went with some barbecue rub I wanted
[5:05] that you know traditional kind of a
[5:06] barbecue look to it that's where you get
[5:08] a lot of that color from you get some of
[5:09] the spice and some of the sweetness from
[5:11] the sugars in it to get it to caramelize
[5:13] some you could use whatever rub you want
[5:15] on a brisket really and then to finish
[5:16] it off just a little texture with some
[5:18] TX that's that coarse saw coarse black
[5:21] pepper if you don't have that season you
[5:23] could use anything you want that has a
[5:24] coarseness to it I've used Montreal
[5:26] steak seasoning before I've just bought
[5:28] cracked black pepper and like kosher's
[5:30] flaky salt but to me that gives you that
[5:32] authentic kind of when you think about
[5:34] brisket look to the bark and to the
[5:37] outside you're going to get it from
[5:38] those seasonings this is a what I call a
[5:40] top flow offset stick burner so your
[5:42] heat's going to be mainly above that
[5:43] brisket I'm gonna put the fatty Point
[5:45] toward the fire basically your fat is
[5:47] sacrificial you have to render it but
[5:49] also that Fat's gonna help protect all
[5:51] the meat that you're trying to you know
[5:52] you're going to eat are you a fat up or
[5:54] fat down guy or does it depend on the
[5:56] grill it depends on the grill in my
[5:58] opinion but also depends on the cook you
[6:00] know what are you going for Do you want
[6:01] to build a good hard bark on that meat
[6:04] or do you want to kind of start
[6:05] rendering that fat and because I know
[6:06] our Heat's kind of more Above This
[6:08] brisket we're going to put it fat up
[6:09] this time if you're cooking on a pellet
[6:11] grill the Heat's coming from the bottom
[6:12] cook it meat side up you know it's
[6:14] completely up to you I don't think one's
[6:16] better than the other but I think one
[6:18] could make your cook easier for your
[6:20] pizza it depends on your airflow and it
[6:22] depends on where you're trying to
[6:23] protect that brisket I think that's what
[6:25] I've always said when people ask me and
[6:27] when you trim that fat down to a quarter
[6:28] inch you have a better chance of
[6:30] rendering that fat and getting it to
[6:33] flavor like what I've noticed on a stick
[6:34] burner pit especially when you've got
[6:36] your heat running 275 to 300 that fat
[6:38] can almost crisp up a little bit during
[6:40] that cook and that's a beautiful thing
[6:42] when you get that crunchy fat right on
[6:44] top of it I mean you'll see at the end
[6:46] that I hope we get some of that today
[6:47] yeah I can't wait that's what I love to
[6:49] eat so mark That's that first split that
[6:51] I put in there this morning it's burned
[6:53] probably for about 45 almost an hour and
[6:55] see there's your coals right there this
[6:57] Hickory is already starting to make the
[6:58] cold bed you still have some briquettes
[7:00] down there but we're building a cold bed
[7:01] as we speak so that is perfect so Mark
[7:03] right now we're at the easy part of a
[7:06] brisket cook it's just maintaining fire
[7:08] that's it well I say it's easy this is
[7:10] when everybody wants to go look at it
[7:11] and poke at it I said you just gotta let
[7:13] it go you just gotta be patient how
[7:15] often should you be opening the cook
[7:16] chamber to see what's going on in the
[7:18] cook chamber if it's the first time
[7:20] you've ever cooked one or on a new pit
[7:22] look at it in the first 30 or 45 minutes
[7:24] that'll tell you you know if your fire
[7:26] is running like it should or if the
[7:27] Pit's running like it should but once
[7:28] you know your pit don't worry about it
[7:30] you know
[7:31] goal is to hold this brisket at 275 for
[7:36] most of the entire cooker at least until
[7:38] we get it wrapped but right now it's
[7:40] about maintaining temperature not having
[7:42] those drastic up and downs we want a
[7:44] good even heat across it what about
[7:46] spritzing or mopping or adding moisture
[7:49] to the brisket as it Cooks so we're
[7:51] going to Spritz today I think that's a
[7:52] good way to really pinpoint on like
[7:54] areas that's going to Drought you know
[7:56] the top of that the very top of that
[7:57] brisket is in the hottest amount of heat
[7:59] in the most airflow it's going to start
[8:00] wanting to dry out that Bark's going to
[8:02] set a little quicker so we're gonna have
[8:03] to pay attention same thing on your flat
[8:05] all the edges your flat is going to want
[8:07] to dry out and get a little crusty and
[8:09] we'll Spritz and we may even Shield that
[8:11] with a little aluminum foil later on so
[8:12] what about running a water pan in there
[8:15] I know some people like in a stick
[8:16] burner pit they'll add a little moisture
[8:18] to the Cook chamber just to kind of
[8:22] mellow that hot air out a little bit you
[8:25] know you get a little bit of that
[8:25] evaporative cooling off that water pan
[8:27] it mixes and puts a little bit of
[8:28] moisture in that pit have you ever ran
[8:31] that when you're cooking briskets or
[8:32] even in common right so I mean I've run
[8:33] it in comps before if we're not cooking
[8:36] many proteins in the pit like this past
[8:37] weekend we were just cooking eight slabs
[8:39] of ribs in a pit I ran a water pan
[8:41] because it wasn't enough protein in
[8:43] there to produce that humid cooking
[8:45] environment now a lot of this I'm gonna
[8:47] go back to location we're in Mississippi
[8:48] it's humid you know we got a ton of
[8:50] motion there right now so a water pan
[8:52] isn't as critical but it is going to do
[8:54] two things it's going to help you
[8:55] maintain a lower temp you know if your
[8:56] fire is wanting to get away or you know
[8:58] you're running a little bit hot that
[8:59] water pan is going to cool that cook
[9:01] chamber down plus it's going to add a
[9:03] little bit of steam a little bit
[9:04] moisture to the Cook chamber it's not a
[9:06] make or break like I say we're not
[9:07] running one today but I know what this
[9:09] bit's gonna do and I know what this
[9:10] brisket's going to do and I know we can
[9:11] Spritz and we can produce the same
[9:13] product as if we were running a water
[9:14] pan it's just an option it's an option
[9:16] if you're cooking you know if you have a
[9:18] smaller pit and you're cooking one or
[9:20] two briskets and that brisk you know
[9:22] taking up most of that cook chamber I
[9:24] wouldn't run a water pan because you're
[9:25] never going to get that Mark to set
[9:26] you've got to have a little bit of dry
[9:28] heat but you still want just a smidge of
[9:30] humidity in that cook chamber making
[9:32] that going cooking last weekend Mark you
[9:34] get that first place brisket up through
[9:35] the mountains doesn't it we did I'm
[9:37] pretty proud of my briskets that's
[9:38] something that I think that's my
[9:39] favorite protein to cook because it's
[9:41] something that's a lot it's a lot to
[9:43] learn and you know there's so many
[9:44] different ways to do it and there's so
[9:46] many different ways to get to that
[9:48] perfect brisket you know we can cook the
[9:50] same brisket side by side
[9:51] and I cook a little bit hotter and you
[9:54] cook a little bit lower and we'll finish
[9:55] at different temps you might take it to
[9:57] 202. I'll take it to 210 but we have the
[9:59] same texture what's that difference the
[10:01] biggest difference is that you think in
[10:03] cooking a comp brisket versus cooking a
[10:06] brisket like we are today where we know
[10:07] we're going to eat it and we just want
[10:09] to cook a good home brisket so a comp
[10:11] brisket is very very rich and it's one
[10:14] of them deals you know that judge is
[10:16] only taking one bite two bites you know
[10:18] if you do your job they're going to go
[10:19] back for that second bite but brisket
[10:20] like we're cooking today you can sit
[10:22] down and enjoy you know you can it's
[10:23] still going to be rich because it's
[10:25] brisket it's got a lot of fat in it but
[10:27] you can sit down and enjoy it a Cod
[10:29] brisket you eat more than one slice of
[10:31] it you're you're done you know you're
[10:33] going to be miserable because we put so
[10:34] much into it we're injecting you know
[10:36] we're seasoning this brisket 12 hours in
[10:38] advance because I want it to basically
[10:40] marinate in the rub and then we're
[10:42] turning around we're coming back with
[10:43] glazes you know we're coming back with
[10:44] as you use and we're trying to pack as
[10:46] much flavor in that brisket as we can in
[10:48] one little bite I usually don't eject
[10:50] why do you not inject something at home
[10:52] or what's the takeaway I mean that's
[10:54] that's up to you now if I'm cooking a
[10:55] leaner brisket you know if I if I buy a
[10:57] brisket and I can get home and I start
[10:59] trimming and I realize man this
[11:00] brisket's lean I might mix up a little
[11:02] beef broth or just a little something
[11:04] but when you're cooking a protein you're
[11:07] trying to cook the moisture out that's
[11:09] what gets it tender that's the cooking
[11:10] process you're cooking water out so
[11:12] adding a bunch of injections to a
[11:14] brisket at home is all it's really going
[11:16] to do it's going to slow you down the
[11:17] more injection you put in it the longer
[11:19] it's going to take that brisket to cook
[11:20] because you're having to cook that back
[11:22] out I think people don't think about
[11:23] that like when you do inject something
[11:25] you add that moisture like you're
[11:26] talking about it increases cook time
[11:28] every single time I mean if you just say
[11:31] you have a 10 pound brisket and you put
[11:33] one cup of beef broth you're putting an
[11:35] hour to two hours on that brisket so do
[11:37] you think you're better off just dry
[11:39] seasoning and
[11:40] maybe letting it sit and dry brine a
[11:42] little bit hoping some of those flavors
[11:44] get down in the meat because you're not
[11:45] gonna unless you've got a really long
[11:47] time and I've done it before
[11:48] uncomfortable season inject our brisket
[11:50] overnight and let them sit in the cooler
[11:52] until we cook them the next morning just
[11:54] because we want that time we want the
[11:56] flavor to get all the way through the
[11:57] meat we're really changing it but at
[11:59] home my thinking is I want beef so I'm
[12:02] not trying to cover anything up of that
[12:04] beef taste I'm not trying to add
[12:06] anything down in the meat I'm going to
[12:07] get the Smoke Gets a flavor I'm gonna
[12:10] get my seasonings as a flavor I'm not
[12:12] going to glaze it I just want that Texas
[12:14] style brisket flavor that I know I love
[12:16] what's your thoughts on Tyler before we
[12:18] roll into that you know I think it just
[12:20] got to be a fad I don't think you're
[12:22] gaining anything by putting Tallow all
[12:25] over that brisket when you wrap it what
[12:27] I've noticed it's done to me is give it
[12:30] a greasy feel and I do not want greasy
[12:32] and I think that's easily mistaken as a
[12:35] moist brisket yeah it's because that's
[12:36] greasy because the Tyler's on the
[12:38] outside yeah it looks good when you cut
[12:39] it that Tyler runs down that slice but
[12:41] it does not change the inner muscular
[12:44] moisture or the inner muscular fat you
[12:45] you've got what you've got it's whatever
[12:47] the cow is yeah you're cooking that out
[12:49] of it that's the gold cut that out of it
[12:50] not to have it all on the outside of it
[12:52] either I do like some tallowing stuff it
[12:54] is great render down that's a that's a
[12:56] rich good flavor but I don't think you
[12:58] gain I don't think you've gained that
[12:59] much became a fast it just looks like a
[13:01] big you take it out of the butcher paper
[13:02] and it's grease everywhere oh this is a
[13:04] juicy yeah so you think it had nothing
[13:06] to it that's all brisket shows yeah
[13:08] that's all shown
[13:12] so Mark we're two hours into our cook
[13:14] you brought up the idea let's just you
[13:16] know normally I'd just grab some water
[13:17] or whatever but you wanted to add some
[13:19] Worcestershire to it that's one of the
[13:21] big selling points when you see your
[13:22] brisket you like that dark looking bark
[13:23] and I think it's going to add a little
[13:24] color and who don't like Worcestershire
[13:26] that's got to be a good flavor on it you
[13:27] know I've never done it but it's got to
[13:29] be good the point there is you could use
[13:31] pretty much anything you want to baste I
[13:33] want to stay away from sweet stuff yeah
[13:35] like you don't want to add a lot of
[13:36] sugar because the sugar can burn you
[13:38] know you could mix up like a vinaigrette
[13:40] like a mop but what I consider a
[13:42] barbecue mop you could use straight
[13:43] water I've used pickle juice there's all
[13:46] kinds of things that you could Spritz
[13:47] with a little bit
[13:51] we're holding our temp steady at 275 and
[13:54] then we're going to cook it this way
[13:56] until it gets to 165 170 internal we're
[13:59] looking you know five six hours maybe
[14:02] we're not really worried about the time
[14:04] it's color knowing how this Bark's
[14:06] developing on the brisket and trying to
[14:08] keep the moisture from drying out the
[14:10] edges that's the big part to take away
[14:12] and the 165 170 is a good rule of thumb
[14:15] but you know pits are different you you
[14:18] may have the bark you want it may be
[14:20] good just like you want it at 140. you
[14:23] know wrap it then you know wrap it to
[14:24] your bark until you get the color you
[14:26] want we're wanting to get a good Mark
[14:28] people jumped a gun and wrapped because
[14:30] they got the color they want but you're
[14:32] going to lose some of that in the wrap
[14:33] even wrapping in butcher paper that
[14:35] Bark's going to soften up and you're
[14:36] going to lose a little bit of it so it
[14:38] doesn't hurt to overshoot that color
[14:39] just a little bit and then once you wrap
[14:41] it it'll bring it on back to exactly how
[14:43] you want it so today I think we are
[14:44] going to wrap when we get our color
[14:45] right with butcher paper I mean I like
[14:48] using butcher paper for brisket it's
[14:50] that Texas style of me it preserves that
[14:54] bark that you work hard to create on the
[14:56] outside of it doesn't allow the brisket
[14:58] to steam as much inside the wrap like
[15:01] when you wrap it up in foil foil works
[15:03] great it I mean you know it's going to
[15:05] hold Everything In It's going to make a
[15:07] juicy brisket you're going to have a ton
[15:09] of aju cook out that you can use later
[15:11] and we do it in comps all the time but
[15:14] at home I like the fact that the paper
[15:16] is permeable a little bit it's going to
[15:19] soak up some of the juice it's going to
[15:21] allow some of that smoke still to get in
[15:23] through it it's not completely sealed
[15:25] off like full would be and I think you
[15:27] just get like a better looking Texas
[15:29] traditional kind of bark right with the
[15:31] butcher paper so Mark we're about three
[15:33] hours in now we've just been maintaining
[15:35] that fire at 275 adding to split about
[15:37] every hour we spritzed it a couple times
[15:39] we did notice that we had that moisture
[15:41] accumulating on top of it and this is
[15:43] what tipping a brisket is is what we
[15:45] call it as that moisture pulls up on top
[15:47] of your flat you don't want to just have
[15:50] a bunch of it sitting there because it's
[15:52] going to make the appearance look off
[15:53] it's going to keep the bar and
[15:55] everything from penetrating by having
[15:56] that much liquid on it so you got to tip
[15:58] your brisket you just want to get that
[16:00] moisture off like he was saying touch
[16:01] the rub up if you need to actually
[16:03] looking at this brisket and kind of how
[16:04] it's cooking we base rotate that brisket
[16:06] spin it and put that flat toward the
[16:08] Firebox home because what's happened is
[16:10] our point and everything swole up so
[16:12] tall it's almost shielding that flat too
[16:14] much now so we're going to adjust during
[16:15] our cook we're going to turn the brisket
[16:17] we're going to build that bark on that
[16:18] flat a little better and I would say
[16:20] probably about another three hours we'll
[16:22] start looking at rapid but we want to
[16:23] build a good bar
[16:26] so we're running two sheets so you do
[16:29] want at least about half the 3 8 amount
[16:31] of that sheets overlapping so when you
[16:33] wrap it up it doesn't want to separate
[16:34] yeah that's what Malcolm's concerned
[16:36] with yep so you can tell we got barked
[16:38] up we got most of that juice right there
[16:39] still wanting to leak out some fat but
[16:41] that's fine because that right there is
[16:42] a seam where you're pointing flat sets
[16:44] so that's what it is we're rendering all
[16:46] that fat and it's running down the
[16:47] brisket we're just going to moisten the
[16:48] paper up just a little bit and I'm gonna
[16:50] hit the top too just a little bit real
[16:52] lightly I like to push the brisket down
[16:54] enough to where you have enough right
[16:55] here to tuck in so that way you roll it
[16:57] up underneath it just like that and then
[16:58] pull it back to you and spray in that
[17:00] paper makes it a little bit more pliable
[17:03] pull it back to you
[17:04] wrap it tight so we're Back Lean side up
[17:07] fat side back up this is how
[17:09] you keep up with that internal
[17:11] temperature normally I like to go just
[17:12] somewhere about mid flat which this area
[17:15] up here is the flattening tail we kind
[17:16] of got the hunt where the point is I'm
[17:17] just going to come in from the side try
[17:20] to keep it about right make sure you get
[17:21] good Mass I'm betting it's around 170
[17:24] degrees what do you think Mark it will
[17:26] be 170 175 maybe 172. on the money y'all
[17:30] and we didn't probe that we didn't probe
[17:31] nothing that's just how I know from
[17:33] looking at it what it's going to be
[17:34] we're putting it right back on the pit
[17:36] fat side or Point side towards the fire
[17:38] and all we gotta do is close it up and
[17:40] let it roll we're going to take this
[17:41] brisket probably about 202 at least
[17:43] that's what I want but we're going to
[17:45] kind of watch it as those degrees start
[17:47] ticking off when they start slowing down
[17:48] that's when the brisket's done if it
[17:50] Rockets up to 202 we might let it go and
[17:53] see that it's turning that's the
[17:54] important part
[17:55] [Music]
[17:57] the dreaded Stone what is the stall the
[18:00] stall was when you're really rendering
[18:02] fat this is the key point of the cook in
[18:04] my opinion to where you're cooking
[18:05] moisture out it's starting to get tender
[18:07] but the stall is when everything starts
[18:09] breaking down but we're right at 170 we
[18:12] were at the cooking process slowed down
[18:13] and we actually went back you said when
[18:15] we wrapped it you know you're going to
[18:16] fall back a few degrees and we dropped
[18:18] to like 164. but we're hour and a half
[18:21] in the wrap and it's already back above
[18:22] 170 we're probably about 175 now I've
[18:24] had to guess you said something earlier
[18:26] about this is when everybody starts
[18:28] getting nervous yeah because they got
[18:30] guests coming over in two hours they're
[18:32] wanting to serve this brisket but you
[18:33] can't give yourself a time like that on
[18:36] brisket there's got to be plenty of time
[18:38] worked in for the cook for the rest and
[18:40] then to serve it so brisket cooking it's
[18:42] a little you know it's a labor of love
[18:44] well I think a lot of times like you say
[18:46] they get impatient right now they get
[18:48] close and they're like oh that's good
[18:49] enough and guess what you're going to
[18:50] have leather yeah that's right you have
[18:52] to get it to break down I think you got
[18:54] to break it down all the way which means
[18:55] render the fat get the temp up get where
[18:57] it's tender and then you got to stop it
[18:59] and let it cool off on its own that's
[19:01] that rest period whether it's in a dry
[19:03] cooler whether it's sitting on the
[19:05] counter whether it's wrapped up in a bed
[19:07] sheet in a camera whatever you want to
[19:08] do to it you got to allow some of that
[19:10] rest for it to be the perfect brisket we
[19:13] kind of talked on different cook temps
[19:14] you know we're cooking 275 to 300. but
[19:18] you also got to think the longer that
[19:20] that brisket is in the stall the more
[19:22] tender it's going to be at a lower temp
[19:24] so if you're at a little bit lower temp
[19:25] in your pit it's in that stall a lot
[19:28] longer so it might be tender at 200 but
[19:30] if you're cooking a little bit hotter
[19:32] and it goes through that stall a lot
[19:33] quicker it ain't gonna get tender 205
[19:35] 207 you know so this is something to
[19:37] take account of is you know what's your
[19:39] pit temp have you been flaring up has it
[19:41] been getting away from you you know
[19:42] running hot or through the stall you're
[19:43] not going to be in that stall as long so
[19:44] you probably need to push that brisket a
[19:46] little bit further yeah and I mean our
[19:47] time frame is about an hour per pound at
[19:50] 275. but if you're cooking overnight
[19:52] like 225 doing overnight pellet briskets
[19:55] or something like that man you're way
[19:56] longer than that right this one those
[19:58] take me almost 20 hours to cook I mean
[19:59] the big thing to me is when you're
[20:01] trying to figure out how much time you
[20:03] need to cook one of these whole briskets
[20:05] give yourself way more than you need
[20:07] right because that brisket can hold it
[20:10] has holding power I mean we've we've
[20:12] said it earlier that you can put it in a
[20:14] dry cooler and it can stay in there for
[20:16] up to eight hours and we put probes in
[20:18] them and watch them and still stay above
[20:20] 140 internal right just hanging out and
[20:23] it makes a better product when you do
[20:25] that actually I mean I think it's best a
[20:27] lot of times if I knew I was gonna have
[20:28] a five o'clock dinner I might cook that
[20:29] brisket almost 24 hours ahead of time
[20:31] and I'm holding it the last six hours
[20:37] just like that you get that 202
[20:40] so the magical happens I'm using the
[20:43] probe that we stuck in and I'm just
[20:44] using it to move around and see what it
[20:46] feels like
[20:47] and it does still have a little bit of
[20:49] resistance in that Flat Point feels good
[20:51] we're gonna let it go to probably 205
[20:53] before we pull it up go just a few more
[20:55] degrees just to render a little bit more
[20:56] fat but it's
[20:58] it's dang close no two briskets are
[21:00] going to cook a lot right we know it
[21:02] should be done somewhere around there
[21:04] but that doesn't necessarily mean it's
[21:06] The Telltale sign it's done what are you
[21:08] looking for when you're feeling on it
[21:09] with the probe everybody says like room
[21:11] temperature butter room temperature
[21:12] butter is not up to my opinion not a
[21:14] good example but probably like not quite
[21:18] room temperature butter it's just soft a
[21:19] little you want a little bit of
[21:21] resistance because you got to think it's
[21:22] going to carry over in the rest and
[21:24] you're going to go a little bit further
[21:25] so that's when watching that dial really
[21:27] becomes critical to me I mentioned it
[21:29] earlier like we watch when it gets 202
[21:31] we want to see how long see that rate of
[21:34] time it takes to kick it to 203 and we
[21:36] start seeing that Gap grow it's not
[21:39] going as fast that means it's done about
[21:41] as far as it's going to go and so that's
[21:43] kind of your indicator so you're hitting
[21:45] the second stall is what I would call it
[21:46] this kind of is it's like a final start
[21:48] right like right now we've already hit
[21:50] the 204. it's doing this at about 10
[21:52] minute rate once we get to 205 we're
[21:55] kind of watching it now if it takes us
[21:56] 15-20 minutes to get 205 that's what
[21:59] we're going to call this brisket that's
[22:01] what it's going to come off so Mark
[22:02] we're sitting at 205 we hit that Mark I
[22:05] think that's as far as we want this
[22:06] brisket to go to today all we're doing
[22:08] is sending it right down one of these
[22:10] large aluminum steam pans and we're just
[22:12] going to let it hang out you can leave
[22:13] your probe in it and watch it while it's
[22:15] sitting here but we're just going to set
[22:16] it right here on the counter and give it
[22:18] about an hour that's about all I can
[22:20] stand today perfect world you probably
[22:22] let that brisket rest two three hours
[22:24] something like that but today since
[22:26] we're just cooking one to eat anyway I'm
[22:28] ready to get into it I'm ready to try so
[22:30] first you're just going to cut it like
[22:31] separate the Flat Point kind of right
[22:33] down for us well that's exactly what I'm
[22:35] doing I'm gonna cut it right down the
[22:36] middle and separate it we'll have slices
[22:38] on the flat this way and then we'll turn
[22:39] it and slice the point that way just so
[22:41] we get that across the grain off this to
[22:43] me that's the best slice because you get
[22:44] a little bit of lean and a little bit of
[22:46] coffee that's my favorite area I'm a I'm
[22:49] a half and half guy but you do have
[22:51] options so if you wanted to you could
[22:52] take your knife and you can see right
[22:54] here where the point and flats separate
[22:56] and you can separate that completely out
[22:57] do burn ends do whatever you want to
[22:59] with it that's your your choice yeah
[23:00] yeah but for today's today we're eating
[23:03] a breakfast slicing and eating so we're
[23:05] just going to go right in here so can I
[23:06] have my favorite half and then you get
[23:08] the front half let's open it up and show
[23:09] folks what it looks like look how juicy
[23:11] that is we got that smoke ring going
[23:13] it's beautiful perfectly rendered kind
[23:16] of smoke ring it hickory wood on that
[23:18] Outlaw pit let's put it on here I see my
[23:21] face I see once you get down to the end
[23:23] of this flat the edges are going to want
[23:25] to crumble but that's not a big deal
[23:26] honestly that's real burned in so if you
[23:28] wanted to make old school legit burn-ins
[23:30] that's where you would Cube that off
[23:31] dunk it in a little sauce make a heck of
[23:33] a bite let's cut some of that fatties
[23:35] this is the good piece the eating end is
[23:37] like I like to call it this is where I
[23:39] want to be that folks is what you want a
[23:41] brisket to do and it'll fold over its
[23:43] own weight like that you can make them
[23:45] ends clap that's a Clapper all day long
[23:49] but that's what you want and watch this
[23:50] it's still look at all the juice in it
[23:52] we got that edge of fat and it comes
[23:54] right apart that is tender brisket you
[23:56] want just a touch of tug and then let it
[23:58] go
[24:00] and I broke my rules started with the
[24:02] flat
[24:03] but it's pretty solid more cheers on
[24:06] that brother that's good that is how you
[24:10] cook fine brisket I'll see you leave a
[24:12] little bit of that fat so that just adds
[24:14] to it
[24:15] oh my God the fat and the flat is where
[24:17] it's at it's got richness but it's not
[24:19] so rich it's gonna make you feel
[24:20] miserable it's just a good eating
[24:22] brisket it's been a while since I cooked
[24:24] a brisket like this
[24:26] and I don't know if I'm just hungry
[24:28] or what that's might be fine
[24:30] all right so Mark you got you one let me
[24:32] go up in here in this end and get me one
[24:34] I ain't picking up fat at y'all no I'm
[24:36] going to that's a good bite
[24:40] well
[24:42] oh God that's so good that's so good I
[24:45] don't know why you would ever go to
[24:46] restaurants like give me some lean
[24:47] because that right there is so good that
[24:49] crunchy bark on top left that quarter
[24:51] inch Fat trim that's easy
[24:54] brisket Basics mark and it I mean it
[24:56] just takes time patience and letting it
[24:59] rest a little bit
[25:01] I couldn't imagine how good this one
[25:03] will be if you let it rest eight hours
[25:05] oh man God it'd be so good y'all brisket
[25:07] is a long process but if you take your
[25:10] time you follow some good techniques
[25:11] promise you yours will turn out this
[25:13] good mark thank you for coming to The
[25:15] Smokehouse hanging out talking brisket
[25:17] with me today anytime this was fantastic
[25:19] my friend we got to do it again
[25:21] appreciate y'all watching the videos If
[25:23] y'all like what we're doing subscribe to
[25:25] the channel y'all know y'all can find us
[25:27] on all the social platforms Michelle and
[25:29] I'll sit down next week talk about this
[25:30] brisket recipe on our weekly podcast
[25:32] yeah I'll give that a listen Mark we
[25:34] move let you slip in there I'll be there
[25:36] we'll see y'all next time