How to BBQ Brisket with McQ BBQ

hi guys welcome to McCue barbecue I’mMcHugh today I’m gonna take you throughbarbecuing a brisket[Music]I just want to take a minute explain whyI love doing brisket so much brisket isdefinitely one of my favorite things tobarbecue and if you can handlebarbecuing brisket you have the patiencefor it you’re gonna be able to do anyother meat because this is gonna takeway longer than doing chicken or ribs orsome of the the more basic things thatyou’re gonna be doing on barbecuethere’s gonna take overnight you’regonna have to wake up super early in themorningit doesn’t sound fun but once you’re inthe process it doesn’t matter you’rebarbecuing and it’s fun and doesn’tmatter what time it is just go back tosleep and nap while it cooks so if youhaven’t already checked out the video onprepping the brisket and getting itready to smoke go and check that outthere’s some really good pointers inthere you’re gonna want to know beforegetting into the actual cook we’ve hadthe brisket sitting in the fridgeovernight wrapped in plastic with therub on it on the brisket not on theplastic and it’s been absorbing thatflavor it’s getting a little bit crustyso when we’re gonna put it on the smokerit’s gonna help create that nice barkit’s gonna be full of flavorso what we’re gonna do is we’re gonnaunwrap the brisket we’re gonna put it onthe smoker at 250 that’s my favoritetemperature to smoke at you’re reallysafe anywherefrom the 225 to 275 range I just like250 some people go as low as 180 you aregonna take a lot longer to cook it thatway you’re probably gonna need to dosomething to keep it moist likespritzing it so it doesn’t dry out thisway at 250 it’s gonna be a little bitfaster you still gonna get a nice smokering on it it’s gonna be really juicyI’m still gonna be low and slow and it’sgonna break down that collagen and makeit just really tender and one last thingon the patients barbecue is all aboutpatience and trust you’ve got to havethe patience for it to cooka long time and you have to have thetrust in the process so now that whenyou shut that lid the smoke in the meatare doing their thing in there and it’sgonna happen don’t keep popping open thelid and checking on it you’re gonna letthe smoke out you’re gonna lower theheat you’re gonna ruin the process justlet it ride so patience and trust if youcan nail those two thingsyou’re gonna be great to barbecue solet’s grab that brisket put it on thesmoker I’m gonna check back in with youguys after it’s been writing until ithits about 165 degrees or we get anice-looking bark on it so I’ll checkback in with you guys and see how itlooks and see if it’s ready to wrap okayso we’ve been putting smoke on thisbriskets it’s about 4:15 this morningit’s been snowing all nightlittle snow isn’t gonna stop us frommaking a nice winter brisket here thoughso we’ve been cooking this at 250degrees[Music]degrees the flats around 160 so thepoint is cooking it fast like weexpected which is fine they’re bothready to pull off and wrap one note I amparticularly spat site downmy purse gets fat side downso we’re gonna pull these off and wrapthem up okay so to recap where we arenow we trimmed our brisket we seasonedit wrapped it in plastic let us sit inthe fridge pretty much overnight it wasin there for about eight hours pull itoff started smoking it around fouro’clock this morning just went out andchecks the temperature is where it needsto be the Bark’s looking good so readyto wrap these things and I’m gonna wrapthem an unwatched pink butcher paper andfor me that really gets the best resulton your brisket you’re gonna get a nicecrisp bark on it but it’s so gonna benice and moist on the inside so we’regonna start by wrapping the pointbecause it’s easier because it’s smallerand I’m gonna wrap this thing and put itback on the smoker fat side down so whenI wrap it it’s gonna be fat side up withthis fat side up here I’m just gonnatake the paper with double wrapping itso I’ve got two pieces of paper hereit’s gonna kind of swallow it like ababylike Christmas[Applause]and we’ll wrap it back all to do withover just gonna go back on the smokerjust like thatso you got your pulpit right underneathyou get all this place by gravity to thepoint we’re gonna spread this out alittle more for the flats it takes morepaper to cover it again this is the fatside here so we’re wrapping it fat sideup so when we flip it it’ll be fat sidedown on the smoker[Applause][Applause]all right so now both of these guys areready to go back dog we’re gonna stickthem back on the smoker we’re gonna putthe probes back in and you can juststick those meat probes right throughthe paper right back into the meat andwe’re gonna pull these off when they’reprobe tender so when that probe slidesin and it’s like going into warm butteror they’re around 204 205 degrees whichever comes first we’re gonna be checkingon them throughout so we’re gonna goahead and do that and then we’ll pullthem off when they’re done and we’regonna stick them in a cooler wrapped intowels just like this in the paper we’renot gonna get a peek inside they’regonna just get wrapped in towels throwninto the cooler and it’s gonna restuntil ready to end up with the exceptionof the point the point here we’re onlygonna cook it until it gets to about 195degrees instead of that 205 that’s whenwe’re gonna pull it off to slice it upand make our burnt ends if that’s whatyou can do with it otherwise you can letit ride with the flat let them resttogether and slice them together thereyou go our brisket flat is totally donecooking it’s been resting for two hourstotal cook time we were probably rightaround 12 hours I put it on it 4:00 inthe morning wrapped it around 8:30 thismorning nine o’clock this morningcontinue to cook at 2:50 until it hit205 I just tested with the probe it slidright in like it was going in butterwhich is what you’re looking for it’sbeen resting now on the cooler for twohours we’re going to take it out see howit looks and slice it up[Applause][Applause][Music][Applause]all right so here we have our cooksbrisket it’s got a nice bark on it it’sgot that great black color on it whichis really what you’re looking for inthese briskets sometimes it gets alittle bit sticky it’ll stick to thepaper some of the bark from the fatripped off that’ll happen sometimeswe’re gonna go ahead and start slicingit up and see how it looks[Music]so as we’re cutting this we’re goingagainst the grain so you can see thegrains running this way on the meat andso we’re cutting to bisect it and whathappens when you do that is you get aperfect kind of look to the meat it’sgonna Bend as you hold it up it’s niceand tender[Music][Music]you just hold that up so you could seeit[Music]yes you can see how that looks got anice smoke ring around the outside ofthe meat and one of the things I loveabout brisket is just all the layers onthis outer layer here you get thatcrunch from the bark it’s a nice texturein the mouth every bite is going to havea little bit of crunch it’s gonna havetender juiciness you’re gonna have thatfat along the bottom every bite isperfect you give this however you wantyou can put some barbecue sauce on it ifyou want or dip it have it on the sideyou can put this on the sandwich put itin tacos all sorts of stuff when I firstcook it and slice it up I love to eat acouple slices just as it is but when itcomes to the rest of the week we’redoing tacos and nachos and stuff there’sall sorts of great stuff you can do thebrisket so I hope you learned somethingfrom this video on how to make a brisketif so please give us a big like andsubscribe there’s gonna be a lot morevideos and a lot more tips and trickscoming in recipes so thanks for watchingthe Q barbecue please like it subscribe[Music]you