---
title: 'Smoking Brisket - the Secret Tips & Tricks You need to know'
source: 'https://youtube.com/watch?v=qP69Gu_pd3Q'
video_id: 'qP69Gu_pd3Q'
date: 2026-06-30
duration_sec: 1547
---

# Smoking Brisket - the Secret Tips & Tricks You need to know

> Source: [Smoking Brisket - the Secret Tips & Tricks You need to know](https://youtube.com/watch?v=qP69Gu_pd3Q)

## Summary

This video is a comprehensive guide to smoking a brisket at home, covering everything from selecting the meat to slicing and serving. Two experienced pitmasters share their techniques for trimming, seasoning, fire management, and the importance of patience throughout the cook. The focus is on achieving a tender, flavorful brisket with a perfect bark, suitable for any type of smoker.

### Key Points

- **Selecting a Good Brisket** [01:52] — Look for a tight cryovac package with no leaks, uniform thickness across the flat, and a pliable feel. Avoid thin, tapering flats that will dry out.
- **Trimming for Airflow** [02:38] — Trim fat cap to 1/4 inch, remove hard/slimy fat, and round off all sharp edges for better airflow (aerodynamics). Use a thin, flexible fillet knife.
- **Seasoning Layers** [04:37] — Use a base of savory beef rub, then a barbecue rub for color/sweetness, and finish with coarse black pepper for texture. Avoid over-seasoning.
- **Fire Management and Spritzing** [07:03] — Maintain 275°F, adding a split of hardwood (like hickory) every hour. Build a clean coal bed before adding splits. Spritz with water or Worcestershire to prevent bark from drying.
- **Wrapping and Finishing** [14:12] — Wrap in butcher paper when bark is set and internal temp reaches 165-170°F. Butcher paper preserves bark better than foil. Continue cooking to 202-205°F, probing for tenderness.
- **Resting is Crucial** [22:08] — Rest brisket for at least 1 hour (ideally 2-3) in a dry cooler or wrapped in a towel. This allows juices to redistribute and ensures tenderness.
- **Slicing and Serving** [22:30] — Separate point from flat, slice against the grain. The best slice includes both lean and fatty meat. A properly cooked brisket will bend and fold without breaking.

## Transcript

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