Smoked Beef Brisket Recipe – 20 HOURS!! – Perfect Bark!!

[Music][Music][Music][Music][Music][Music][Music][Music][Music][Music][Music]alright ladies and gents the brisket hasset overnight this is what it looks likenow sorry for the shadowpretty easy cook today that’s that 180eat no trigger comes from this side thesmokestack is I’m gonna put the pointdown there I’m gonna do this one fatside up where I’m a reason I’m justgonna try it out but typically do fatside down also today’s cook is gonna beextremely easy not gonna rap sorry forthe noise not gonna rub I am gonna do itbased and the reason I’m being basedover a spritz is I’m gonna put somespices in it and typically a spice willkind of gunk up the Sprint spot so we’regonna do a base so stay tuned for thatbut yeah we’re just gonna have thisthing right a tatopani and see how itturns out stay tunedall right so like I said before todaywe’re going to be using um mop so what Ihave is a little beef broth here noexact measurements probably about a cupsome oyster sauce Worcestershire somesauce about that much got to be thatmuch you got some red Frank’s redhothere you can use any type of hot sauceyou don’t even have to use hot sauce Ijust like a lot a little spicy side anddo a little bit of that then I got alittle bit of the rub we used on thebrisket shake that in there there andthen I would typically use apple juicedon’t have any apple juice so I’m gonnause a little trick then we’re gonna cutthat with a little bit of water gottaget that one second a little bit water[Music]all right yeah we’re gonna get this onthe grill now it’s been a couple hoursnow so I’ll show you the brisket toolast week we got going so far[Music]right back here let it warm up let thatthink up all right it’s been about threehours now I’m ready for the hopsmells delicious alright it’s been aboutfour hours now we’re gonna go ahead andtake a look at itgoodat this point one that had my thermo Profor the internal tip don’t care aboutthe ambient temperature so I’m justgonna use the one probe I’ve got alittleare you guysstick it right herewhat[Music]right therealso has a little remote control that Ican bring around with trigger has onebuilt in but I don’t really trust itthis one I’m looking good let’s get someonbest part about leaving the pit at 180is you can just leave this mark on theentire tripkeeps it all ready to golet’s let old girl cook alright we’reabout five and a half hours and the meatis at not 83 142 I think kind of stolearound 140 I just want to add somepellets at this point I’ve been doingthat based about every hour what I getfor going this route for college storesanyways this is the competition plan Ithink it’s a hickory maple alrightthat’s the last a bittime to relax all right guys we’re aboutseven hours in it’s looking real goodgetting a really nice bark on it I kindof ran out of the mob so I’m gonnamaking a little bit more of that now I’mjust showing you the only difference I’madding it this time is a little bit oforange juice[Music]I’m gonna let that warm up a bit thenI’ll come out here mop it some more I’mjust gonna keep going keep going low andslow all right it’s been about eight anda half hours now go ahead and flipthe internal temp is 147 at the momentthis still going to use the sameprincipleit’s coming from this side so I’m gonnaput the point down therehe’s also a tiny brisket I probably madesteaks we’re gonna loseand now we’re just gonna continue to mopon this sideHeyalright ladies and gents we are comingup on almost 11 hours oh this thing istaken in sweet timereally good thoughin this thing Oh shadowsI’m out here to baste it so I’m gonna dothat nowI’m really excited to see how this Punkcomes outthen you keep on theall right full transparency guys I amgonna go ahead and read the temp on thisbad boy get it at 225 it doesn’t reallycome in that well 225 is what I’m gonnaset it at for now try to speed this cookup a little bit and hopefully not ruinanythingbut I am not patient enough for 180 I’llkeep you guys updatedso we’re at 189 right now I had a timerset for one 90s just checking fortenderness we’ll see how that goes butuh first I’m looking at your first timelooking at it sinceat 7:30 now hit 200 internal in the flatso I’m gonna go ahead and probe it it’sdifferentyes sure to be wrapped[Applause][Music]oh joysounds of starting a rain[Music]now we wait alright guys it’s about noonthe next day nice things been restingfor a good amount of time now take alook at see what we got going on[Music]she still looks beautiful although youcan’t see anything[Music]alright let’s get a cut at you[Music]good side a lot of juice there’s areally good bar so as soon as I getthrough that let’s see see it justslides right through but getting throughthe actual part is another story[Music]hey guys focus here[Music]now here’s the world’s smallest pointback here if you can see it[Music]that my friend[Music]it’s delicious[Music][Music]all right so let’s give these guys ataste test[Music][Music]really goodtad dry if you happen to know why I wasdrawn shoot me a messagetook the 200 on the flap it’s 2:05 inthe point tiny point though um y’allbasted it every hour hour and a halfdidn’t wrap that maybe where I wentwrong didn’t inject didn’t brine oranything like thatwell star this was trying to point pointthat will not be good it’s not gonnafocus the point that won’t be dry I knowthat[Music]I don’t think it’s any better than abrisket with one oh my god alright guysthat’s it for this video I’m just gonnatry some new stuff here inform team cooksome weird things some weird wayshopefully it works out hopefully yourliking it if you have any suggestionsjust go ahead and drop a comment and Iwill see you guys next time peace[Music]