HOW TO MAKE A BRISKET | SOUTH TEXAS BBQ

good morning YouTube this is South TexasBBQ and I’m making my first video todayand we’re gonna do a brisket somethingthat everybody likes to do and it’sprobably a big pain in the butt for alot of people to try and cook I knowI’ve had my fair share of flops when itcomes to briskets I don’t have my bigsmoker pit with me today we’re gonna usea little girl pit that that I was givenby my father-in-law and we’re gonna doit a little different than you’veprobably seen a lot of other people doit this would be for like anybody that’swanting to cook and has a smaller pin ordoes not have a smoker pit and thinkwell I can’t do a brisket because Idon’t have that type of pit well this isa here’s a reason for you to be able todo it my spices today all I’m going todo is coarse black pepper regular seasalt and I like to throw a little garlicjust I like a little extra garlic flavoron there for meand I’ve got just a about eleven abouteleven and a half pound brisket thatwe’re gonna work with today so let’s getthe seasoning so again here we argueready to season the brisket I’ve got I’msure some of y’all have seen thisprobably not necessarily in thiscapacity I have a bubble bubble bladefilet knife that I like to use when I’mdoing meat preparation just the handleand everything works really well itdoesn’t slip you know about how greasyit is and really makes very good for meand money in my opinion a very good meatprepping knife I’m moving over to thesink right quick so I can cut them cutthe butcher pack paper or whateverplastic wrap that was on the brisket soit make less of a mess here in the pannow I know there’s many many many fieldsof thought how much fat do you trim doyou trim any at allthen I’ve got multiple friends that doit every which way and you can talk tosix people and get eight differentanswers today I am gonna trim a littlebit I don’t really like this real heavyheavy piece of a fat right here on thecorner it’s very very dense and it’svery very hard so I typically like totrim this piece off I’ll just kind of gostraight down when you get to the bottomyou can see them right up close to themeat right there that’s what I know Iget down to where I where I want to besome people will dig in and though youknow you can see the layer right herethe meat versus the fat so there’s not awhole lot there to really trim this is avery longer cook obviously you know it’sa big piece of meat you’re gonna cook itfor a while longer but so you don’t wantto take off too much fat because if youdo it’ll end up drying out but I’m justgonna do a little bit more trimming hereand again this is just the way I do ityou’re welcome to leave it to do sotrimming even further that’s that’sentirely up to you there’s anotherreally hardfat fat piece on the bottom here I’mjust going to kind of shave it down alittle this one like the top the othertop corner there is very very hard thisis actually the one I apologize this isthe one that that people will dig intoand and can take out a big notch righthere I’m just gonna make make it niceand smooth so now that the just of thetrimming is over I’m gonna start with mygarlic powderand I’m gonna throw that on heretypically I like to do this at least thenight before I’m gonna cook it if I havea chance given the current circumstanceswith the covert 19 and everything elseand how you can get high difficult toplay me at times so I was luckily I wasable to find it this morning so that’swhy I’m doing itright now before I cook make sure you’reliberal with your your seasoningsthere’s a lot of meat here and eventhough you may like you’re seeing thisit looks like a lot of salt it is but itends up rendering down with the fat andyou got to get enough salt in there tohelp penetrate that meat now the blackthe coarse brown pepper here I like torub this all in kind of help it breakthat outer membrane just a bit thecoarse black pepper helps build thatbark there everybody’s talking aboutthat nice little bark that you see whenyou make your slices and it’s right onthe outside that little peppery bitethat’s what that black coarse blackground pepper will do flip over then wewill do the same thing little moregarlic[Music]mm-hmm salt next now there’s there’ssome brisket rubs out there if you haveone that you prefer to use by all meansgo ahead and do it bowlers Fiestaseasoning for my stuff down from my areadown here that works really well they’rebased out of San Antonio Texas and mebeing this far south in the Rio GrandeValley we that’s one of the biggestsuppliers of spices that we have downhere other than what we can get fromMexico and things like that but I’vedone briskets with rubs I’ve donebrisketsjust with salt and pepper and to betotally honest with you everyone I’vedone that was just salt and pepper cameout as good if not better than any one Idid a rub on so we are going to go withit on this round you’ll see a new pitthat my dad and a friend of ours arebuilding for for us it’s not exactly asmoker pit but it’s a very large pitthat we we can use as a smoker if wewant to so now that this is seasoned andready to go I’m gonna go check on thepit make sure the fire is ready andwe’ll be throwing this thing on for theto get this thing hooked up so like Isaid I’m using a little uh a littlegrill pit today I don’t have a bigsmoker with me cuz my patio was a littlesmall for the time being but I’ve got myfire built on the right hand side of thepit and I’m gonna put the brisket fatside up on this side of the pit so it’sgonna kind of indirect but it’s going tokind of growas well so we’re gonna go ahead andthrow this big boy on here like so andyou’re gonna want your fire to get toabout for this I’m I’m running itsomewhere around 300 – I don’t want togo over 350 in fact I really want tokeep it closer to 300 just given the thestyle of cooking if I was smokingobviously you’d be mmm it’d be a lotslower and then we would be cooking morelike 250 275 so we’ll we’ll let thisthing sit here for we’re gonna go openI’m gonna probably flip it because it’skind of a grill a little more of a grillstyle here in about 20 30 minutes I’mprobably gonna go ahead and flip it andlet it sit on that side for about 30minutes monitoring the temp making sureit doesn’t spike or anything like thatI’m using a B&B experts choice charcoalit’s the first time I’ve used it butactually I take it back I have used itonce before as on a trial basis cookingsome chicken and it worked really wellso we’ll see how it works on a longercook like this right now with it clovesdown we’re right at 300 still rising alittle bit but should hold steadythey’re a good thermometer is alwaysvital to making sure that you know whereyou’re at while you’re cooking at alltimes so we’re gonna flip it every 30minutes for the first probably two hoursthree hours something like that once weget the color that we like we’re goingto then wrap it and basically let it sitfor another three or four hours and bythen everything should be pretty darntasty well it’s been about 15 20 minutesand we’re gonna check on it see howwe’re lookinghere the pits running a little hotterthan I had thought it was so we may endup turning it a little sooner not toobad I’m gonna go ahead and turn itanyway see if I can get some of them getthis back to start rendering down alittle bit here heartless you can seestarting to get that color in there whatwe’re looking fordon’t be afraid to flip it to me youknow you get the best of both worldsdoing it that way some say fat side downsome say fat side up well hey you knowwhat I’m doing it both ways so am Iwrong am i right I don’t know I will seehow it all ends up in the end so we’llleave it on here for probably over 30minutes or so and check on it here in abit hey everybody we’re getting ready toflip it again just to see take a look atthat cell that fats rendered down on thetop there it’s all nice got a nicelittle bark on their work ineverything’s looking really good take alook at the other side here and seeHolly wouldn’t hurt you little morecolor on this side so I’m gonna leave itover leave it over like this a littlecloser to the fire then we will let itsit on here for another I’ll probablycheck on it probably another 10 or 15minutes just to see and we’re stillmaintaining about a 350 350 degree fireso should be cooking right along so I’llbe back with you here in a little bitwell I had started wrapping this and didnot realize that the camera wasrecording being this is my first time ofever ever doing this for recordinganything like this so I apologize forthe messiness of the floor laughter Ialready wrapped it but anyway so whatwe’re gonna do is we’re gonna fold it into keep the juices all inside so takethe sides first pull them in like sothen we’re gonna roll it up here to themiddle put the ends together like so youcan see it creates up creates a littleoil patch right pull back right therewhere all the juice stays and then fromthere you’re gonna just slowly roll thisdown and roll and then you’ve got a nicehandle so hold it with pick it up moveit do what you need to know juice isgonna escape and it’s gonna sit realnice so I apologize for missing out onthat but now we’re gonna throw it backon the pit keep the heat up a little bitit’s been running anywhere from 300 325we’re gonna keep the heat up to probably350 375I don’t think we’ll touch 400 justdepends on how this charcoal works forme but still not gonna be direct overthe charcoal but we’re gonna put it backon there for about three to four morehours and by then she’ll be done sowe’ll see what it looks like when we getready to pull it off in just a littlewhile well the time has finally arrivedI took the brisket off see four and ahalf hours into it it was the meat wasalready up to temp it was at 210 215degrees depending on whether I waschecking the fat of the the thicker partof the thinner part so I pulled it offit’s been resting for about hour I won15 minutes right now and we’re gonna goahead and start cuttingand I’m gonna capture the juice and mixit with some barbecue sauce to put overthe over the top of the slices as I’mgetting done so instead of narratingwatching me cut I’m just gonna go aheadand cut through cut through first coupleslices and then we’ll pull probably highspeed through the rest all right I liketo I usually like Scott on the flat onthe very thinnest part here as you cansee we’ll start having a few slicessmaller on this end but you can see eventhough it wasn’t on a smoker pit itstill got that bark it still has thatpink pink ring in it this isn’t thegreatest place to check it but he’s gota decent pull it’s tender so we’ll keepgoing you want to make sure and continuecutting against the grainjust keep making some slices just likethat once you get to the to the fatterpart over here you’ll probably see mejust kind of scrape some of this thicknasty fat stuff off but that’s prettymuch what it’s gonna look like there ofcourse on this end if you wanted to fromabout here about here over this is awhat a lot of people will turn intotheir burnt ends that’s what I’ve seen Ihaven’t never done but ends I’ve alwaysjust sliced everything so[Music]well everybody here’s the final thefinal cut of this brisket today we gotthe more leaner on the flat side here atthe end with the more moist brisket overon this end you know the higher fatcontent you know and then I’ve got somechopped over here for sandwiches laterit was kind of on the on the veryoutside but all in all it came outreally wellthe I’ll see if I can set this thing upreally quick here and I’ll show ya it’sthe pull test on it if you grab a sliceyou can see it pulls really really easywhich is exactly what you want it’s gota little bit of tug you know it doesn’tjust fall apart in your hands but it itdoes come apart very easily so all inall this brisket cooked down really wellI’m very very pleased with it definitelygonna have to do some more on the newpit once we get that together and tryanother one on our old-school smokerthat we have as well so please if youreally liked the video subscribe likethe video I’d really appreciate it I’vegot a bunch more ideas that I’m planningon putting out there for everybody so doappreciate it thank you