Brisket 101: A Beginner's Step-by-Step Guide to Learn How to Smoke a Brisket Right in Your Backyard!

[00:00] - What's up?

[00:00] It's Susie from Heygrillhey.com,

[00:02] and today we are tackling Brisket 101.

[00:04] Now, if you've never

[00:06] at the end of this video,

[00:09] to successfully knock out

[00:11] We're gonna talk about picking

[00:15] how to trim it, how to

[00:18] and we're doing basics,

[00:21] so that you can achieve a

[00:24] all of the overwhelm and intimidation

[00:25] that sometimes comes from cooking

[00:29] Brisket is an American barbecue staple,

[00:31] and it really gained

[00:33] through this central Texas

[00:36] which is what we're gonna imitate today.

[00:38] A brisket comes from the

[00:41] A whole packer brisket like this,

[00:43] which is what you're gonna wanna buy,

[00:45] consists of two overlapping muscles.

[00:48] Typically in the Cryovac

[00:50] they'll run anywhere

[00:53] When picking out a brisket from the store,

[00:55] I like to pick either choice or prime.

[00:58] Those higher fat content

[01:00] a better finished product.

[01:02] Another thing I like to

[01:04] when I'm picking it out

[01:07] If it can give me a little U shape,

[01:09] I'm pretty happy with that brisket.

[01:10] It'll come home with me.

[01:12] There is a thick layer

[01:15] these two muscles, and if it's too thick,

[01:17] it's really not gonna be very bendy,

[01:19] and that means they're

[01:21] inside the brisket itself.

[01:23] It's not gonna render down

[01:24] and I think it can be a

[01:26] A thinner layer of fat in

[01:28] generally means more even

[01:32] and better final texture.

[01:33] Once your brisket's home, you can hold it

[01:35] in the refrigerator.

[01:36] I actually like to pop

[01:38] for about 30 minutes

[01:41] Really, really cold fat,

[01:42] and really, really cold

[01:44] process so much easier.

[01:46] To trim up your brisket, all you need

[01:48] is a big cutting board, a sharp

[01:51] Honestly, though, I did not

[01:53] the first time I ever trimmed a brisket,

[01:55] I just trimmed it right on my countertop

[01:56] and then sanitized after.

[01:58] Let's get into trimming this brisket down.

[02:00] Now I usually plan about 20 to 30 minutes

[02:03] to trim a full brisket.

[02:04] If it's your first time, it

[02:08] That's okay, you can rewind

[02:11] as many times as you need to

[02:13] but I'm gonna give it to you

[02:16] Now, there are a lot of videos

[02:19] Competition trims are insane.

[02:20] Some backyard trims are

[02:23] We're going for a super

[02:26] so you can easily do it your first time.

[02:28] Using a filet knife, I just

[02:31] or stringy fat across the

[02:34] I then move on to this

[02:38] of fat and trim it down.

[02:39] I don't cut it all the way out.

[02:41] I just trim it down so

[02:43] even layer across the bottom of a brisket.

[02:46] Next, I turn my attention to the sides.

[02:48] A long straight cut up either

[02:52] fat or anything left over from processing.

[02:55] Then I focus on the ends of my flat.

[02:57] The flat is the thinnest

[03:00] of your brisket.

[03:01] You can see it's pretty uneven,

[03:04] and trim it off so it has a

[03:07] These thin edges are just gonna

[03:09] the brisket anyway, so it's

[03:12] before you even start smoking.

[03:13] Next I turn my attention to the point,

[03:15] which is the thicker piece

[03:18] This is where the two

[03:20] Similar to the flat, I take off any pieces

[03:23] that are overhanging, hanging loose,

[03:25] and give it a nice round final appearance.

[03:27] Once my underside is done,

[03:30] and turn my attention to the top.

[03:31] Now the goal here is to

[03:34] to about a half inch layer

[03:38] There are some places where it's less

[03:40] and some places where

[03:42] I like to take the thicker

[03:45] quarter to a half an inch,

[03:48] If you have any large

[03:51] I also trim those down at this time.

[03:53] Now, you might be worried about what to do

[03:55] with all of those trimmings.

[03:56] I separate mine into two

[03:59] where there's a good amount

[04:02] and the fat pile where it's mostly just

[04:05] that thick white fat.

[04:07] I save the meaty trimmings

[04:10] pop 'em in the freezer, build

[04:13] and then once I have

[04:14] to make my own ground beef.

[04:16] It's great in bolognese, it's

[04:18] It's absolutely delicious.

[04:20] You paid for it, don't waste it.

[04:22] Now with the fat, I

[04:24] I like to use this as a cooking fat

[04:26] to roast potatoes, a bunch of other food.

[04:28] I use it on my griddle all of the time.

[04:30] I have a full video for

[04:33] if that's something you

[04:34] Once your brisket is trimmed,

[04:37] I like to slather mine with yellow mustard

[04:39] before hitting it with

[04:42] But you can use equal

[04:45] and coarse black pepper.

[04:46] Salt and pepper is really all you need

[04:48] to season the brisket.

[04:49] The mustard acts as a binder.

[04:51] It also helps create some of

[04:54] for the smoke particles to

[04:57] I think it gives you a

[05:00] crunchy bark, but you don't

[05:02] flavor at all.

[05:03] If you are vehemently opposed to mustard,

[05:05] you can skip this entirely

[05:07] and just go straight to seasoning.

[05:08] Now that the brisket is

[05:10] it's time to hit the smoker.

[05:12] I like to run my briskets

[05:16] Pop my brisket on there.

[05:17] I'm cooking this on a pellet grill.

[05:18] I think it's a great

[05:21] for your first time cooking a brisket.

[05:22] And because the heat from my pellet smoker

[05:24] comes from the bottom, I'm gonna

[05:28] to start, and then I'll

[05:31] I'm gonna flip it fat side down to finish.

[05:33] I think it gives me a nice

[05:36] My favorite woods to use

[05:38] are a combination of

[05:40] but you can use your

[05:42] It's gonna be smoking

[05:44] and it's such a low

[05:47] to actually taste the flavor

[05:49] So choose a wood that compliments beef.

[05:52] Like I said, oak and cherry are my picks.

[05:54] Now, when you're a beginner,

[05:57] to want an exact time and

[06:01] I'm gonna give you my best estimation

[06:03] and then I'm gonna tell

[06:06] just to be safe.

[06:07] I usually plan about 90 minutes per pound,

[06:10] and that's trimmed weight.

[06:11] So if you trim your brisket

[06:14] you plan 90 minutes per pound.

[06:17] Your total cook time is gonna

[06:20] Now, your brisket might or

[06:24] be done before that, but that is okay

[06:26] because we're gonna

[06:29] at the end of our cook.

[06:29] So the seasoned brisket is

[06:33] close the lid, let it go for

[06:36] before you crack open the

[06:39] We want our bark at this

[06:43] and crunchy, starting to develop

[06:46] and we want our temperature

[06:48] of about 160 to 175.

[06:51] Once we've hit that target

[06:53] and the outside of our brisket

[06:55] that we want it to, I like

[06:59] Butcher paper is untreated

[07:02] for finishing out this brisket.

[07:03] It holds in some of the moisture,

[07:05] but still lets that bark

[07:08] without softening.

[07:08] I've also used unwaxed parchment paper,

[07:11] so not the waxed parchment

[07:14] That would be terrible,

[07:18] has helped me out in a pinch

[07:19] when I didn't have butcher paper on hand.

[07:21] Our wrapped brisket is

[07:23] until it is done.

[07:24] Now, the range for finished

[07:27] between 195 and 205 degrees fahrenheit.

[07:29] There's not one perfect

[07:32] What you're really looking for

[07:35] to slide in and out of that

[07:38] and out of softened butter.

[07:39] Also, squish your brisket a

[07:42] If it bends and gives

[07:45] your brisket's gonna be nice and tender.

[07:47] At this point, it's time

[07:49] off the smoker.

[07:50] I like to pull it off and let

[07:53] for at least an hour before serving.

[07:56] This is where planning ahead

[07:58] and giving yourself a few extra hours

[08:00] of cook time is really valuable

[08:01] because if your brisket cook runs long,

[08:03] you've given yourself a grace period.

[08:05] If your brisket comes in on time

[08:07] or even a little bit short,

[08:08] you can extend the resting

[08:13] It's really forgiving here at the end.

[08:15] If you do have to rest

[08:17] what I recommend is wrapping

[08:19] Don't use your favorite,

[08:22] It will smell like brisket

[08:25] Pick up brisket towel, that

[08:28] Wrap it up in the towel,

[08:31] or into an oven that has

[08:34] and then turned off and

[08:37] It can hold this way for anywhere

[08:39] between four and six hours.

[08:40] I've even held them up to eight hours

[08:42] if it's been a really long rest time.

[08:44] I actually think the longer

[08:46] Three to four hours is my

[08:49] So just a quick general

[08:52] is I will trim, slather and

[08:56] 10 o'clock, get it onto the

[09:00] I do have alarms on my smoker

[09:02] to monitor the temperature

[09:04] shoots up or down, it will wake me up.

[09:06] When I get up first thing in the morning,

[09:08] I get a good like, seven

[09:11] and I check my brisket.

[09:12] Typically at this time,

[09:14] So first thing in the morning,

[09:17] After I wrap my brisket in

[09:19] keep an eye on the temperature.

[09:21] It's usually finished somewhere

[09:24] and at that point, I can let

[09:27] until we're ready to eat dinner.

[09:29] Okay, our brisket has rested.

[09:31] That means it is time to unveil and slice.

[09:34] I'm gonna give you a couple of quick tips

[09:36] for slicing your brisket

[09:37] because with all the time

[09:39] and get it ready, you wanna

[09:46] My gosh, look at that.

[09:50] That is a juicy brisket.

[09:54] I'm gonna save these juices.

[09:56] I'm actually gonna drizzle

[09:59] You can see how much this

[10:02] It is what it is, it's

[10:05] All of that fat has rendered

[10:08] gorgeous brisket.

[10:09] So, because we have the point on this end,

[10:12] the flat on this end,

[10:13] and there are two overlapping

[10:15] that run two different directions.

[10:17] We have to slice them in

[10:19] So I'll typically take my knife

[10:22] and slice into my brisket

[10:27] kind of those two main

[10:30] Look at that inside,

[10:35] That is a gorgeous, juicy looking brisket.

[10:40] So my point gets sliced.

[10:45] It gets turned 90 degrees

[10:47] before it gets sliced into

[10:51] and then my flat, I'll

[10:54] Same with the first cut that I made.

[10:58] This first piece on the end

[11:02] what I cube up, and these

[11:08] But also being the one

[11:10] means that you get this magical privilege

[11:12] of taking the first bite,

[11:14] and this is always the best

[11:17] crispy edges of this point.

[11:24] That's money, that's how

[11:28] This was a simple brisket.

[11:31] We didn't overcomplicate anything.

[11:33] Simple trim, simple seasoning,

[11:38] couple of tips and tricks,

[11:41] and you end up with a smoked brisket

[11:44] that looks like this.

[11:47] (upbeat music)

[11:49] Dripping juice, bending over the knife.

[11:52] So tender, but not totally falling apart.

[11:57] That is a backyard

[12:02] all of your friends and family over.

[12:04] Now, this was a beautiful brisket.

[12:06] Not every brisket I've ever

[12:09] this nice, and I will say,

[12:13] So, hopefully your first

[12:17] maybe your second won't,

[12:20] What I don't want you

[12:22] Sometimes good things take

[12:26] Brisket is one of those things,

[12:28] but I am fully confident that

[12:31] If you wanna go even deeper

[12:34] 101 tutorial, you can check

[12:38] I have a full 30 minute

[12:42] that covers all of this and more.

[12:45] So if you wanna go deeper into the world

[12:47] of barbecue brisket, I've got you covered.

[12:50] If you have any more

[12:54] or if you have any other ways

[12:56] leave a comment in the

[12:59] I do read all of them.

[13:00] I want to be kind of your

[13:04] I wanna help you make

[13:06] give you the tips and tricks

[13:07] and the confidence that you need

[13:09] to make really great barbecue

[13:12] So, leave a comment, I

[13:16] I'm gonna enjoy this brisket

[13:19] Wow.

[13:21] We'll see you guys next time.

[13:23] That is beautiful.