How To Make Texas-Style Brisket on the SNS Kamado Grill

hey guys thanks for stopping by on thisvideo we’re firing up the slow and searkamadowe’re gonna be doing a brisket so let’sget going[Music]all right so we got our brisket here uhthis was a a 15 pounderuh this is just a choice the you knowthethe pickings were slim out there ranaround to a couple stores butfound one uh wasn’t too bad buti would be really picky with my brisketswhen i when ibuy them and the one thing i look at isthe flat i like a nice thickyou know flat all the way around thisone doesn’t really have it butit’s just for dinner sowe’re going to inject this brisket andi’m going to be using a product fromcosmo qthat i feel my opinion isunbelievable uhgreg from ballistic barbecue turned meon to this anduh darian over at cosm cosmo q sent meover someand i gave it a try i actually did a bigcatering gig with itand the feedback was incredibleeverybody just loved it i loved it andthis is sort of my go-to brisketinjection now so let me show you howthat’s doneall right so what i have here is some ofcosmo q’sreserve blend andwe’re going to use one third cup of thisto two cups of water and i have it in ajar herejust to make it you know easier to putthe lid on and shake itso as you can see i have been using thisand cosmo star man i’vebeen lagging on the video butlet’s do ituh go ahead and get a third cup of thatin there and i am making a messthe other product we’re gonna put inthere is cosmo’s moisture magicand we’re gonna put two tablespoons ofthis stuff in there[Applause][Applause]go ahead and get the lid onand just give this a good shakethat’s it so we’ll go ahead and get ourbrisket backand i am going to find the grain of thebrisket and just start injecting abouteveryone inch or soi always seem to make a mess with thisstuff it starts squirting everywhere soas soon as i’m done i gotta mop up realquickso our brisket’s all injected it’s youknow pretty much ready to goand for a rub i like to just keep itextremely simple with justplain old salt and pepper i think thatmakes the best brisketuse whatever rub you like i you know ido likesometimes adding like a coffee rub youknow something a little sweeterbut what i find out what what i found iswhen i make briskets for a large peeplarge amount of peoplethey just like the simple stuff man justsalt and pepper it justit always wins them over so i alwaysstick with that when i’m making it forthe family againusing a mason jar i just do equal partsor somewhat equal parts of black peppercoarse ground backflip black pepper andkosher salt i tend to make ityou know a little bit more pepper thansaltall right so that’s about what i doagain i don’t measure it i just go byyou know it looks like about a one toone maybeslightly more pepper again just get thelid onand just give it a shakeif you want to add garlic some cayennepepper to spice it up a little bitonion powder do whatever you want i likeit simpleall right i did just go wash my handsbecause i did touch thebeef without any gloves i don’t want tocontaminate mysalt and pepper jar because i like tosave that and use it for steaks or youknow anything else i’m doing down thelineso i went wash my hands thoroughly andthen with a clean handi’m just gonna just sprinkle this onall right that’s it nice and simplewe’re gonna let this rest i always likedoing my brisketsfirst before i light the grill that wayit gives the brisket some time to justrest a little bit absorb some of that uhthat injection get it through the fibersof that meatmake sure that rub gets set up andlet’s get this on[Music]all right guys so it’s been exactlyeight hoursand this thing just cruised along wasn’treally any big stallbut let’s take a look at itnice and nice and jigglyuh internal temp is about 190 or 195 196over hereand about 200 we’re looking at 201and it’s nice and tender so at thispoint we’re gonna go ahead and just wrapin some foiland i’m gonna either stick in the cooleror just throw it in theoven that’s not turned off just to letit sit for an hour get all those juicesto come back inso next scene we’ll be uh we’ll beslicing this bad boyso there we have it rested for about anhour total cook time was about eighthoursput it on 9 45 4 45 almost fiveeight hours held temp around 275got up about 280 285 a couple times butheld steadyjust let this thing roll let’s sliceinto thisyup uhthis thing smells incredible we gottatry somelet me see if i can get thethe fiber on this or the way the meatgrind uh what am isaying uh the grainthat is nice and tender it’s juicy let’sgive this a bitegreat beef flavor that uh that salt andpepper rub i just love it i mean i justcan’t go wrong with salt and pepper notover smoked i mean this isthis is a pretty damn good legit brisketso remember guys hit that thumbs upsubscribe if you haven’t and if you guyshit that thumbs down man leave a commentlet me know whyi’m always open for criticism i’m not aprofessional nor do i claim to be soi’ll see you guys in the next roundthanks for watching