Beef Brisket with a deep smoked bark that got so tasty, we had a candy fat situation on our hands.
#EverettBBQ #BeefBrisket #DynaGlo
0:00 – Intro
0:25 – Trimming Brisket
5:34 – Marinating Brisket
6:39 – Light the Pits
9:10 – Temperature @ 250
9:19 – Brisket Starts Cooking
10:17 – Cooking in the Cold PSA
11:36 – Check In #1
12:52 – Spritz Part I
13:51 – Probing the Brisket
15:13 – Spritz Part II
16:21 – Brisket Takes a LONG Time
17:55 – Wrapping Brisket
19:35 – Checking Brisket
22:02 – Slicing Brisket
26:48 – Eating Brisket
27:52 – Bloopers
PRODUCTS USED
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DYNAGLO OFFSET SMOKER – https://amzn.to/33U6TKe
MEAT SLICER – https://amzn.to/3mNsgFT
GLOVES – https://amzn.to/3kOueUE
GLOVE LINERS – https://amzn.to/3kTfJPr
MEAT INJECTOR – https://amzn.to/307dZdj
MEAT PAPER – https://amzn.to/2HwilEq
BEEF RUB RECIPE
⅓ cup brown sugar
2 tablespoons smoked paprika
2 tablespoons black pepper freshly ground
1 tablespoon kosher salt
1½ tablespoon garlic powder
1 tablespoon onion powder
¾ teaspoon mustard powder
1 teaspoon cayenne pepper
¼ teaspoon ground cumin
¼ teaspoon celery seed
SMOKED BEEF BRISKET RECIPE
https://tinyurl.com/MyBrisket
www.EVERETTBBQ.com
Original of the video here
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