How To Smoke the PERFECT Brisket! | Backyard BBQ Brisket Recipe

hey guys I’m Zack of Matmos barbecue andtoday we’re gonna go over how to cook abrisket alright guys so the first thingwe’re going to talk about today is howto select your brisket when you go tothe store and you’re looking around forbrisket you want to make sure that youget a full Packer brisket because that’swhat we’re going over today so that’scomposed of two parts the point and theflat if you go to the store and you findonly the flat that’s that’s not whatyou’re really looking for because that’sonly the lean part of the brisket andyou want to be able to have to point inthere so that you can get all those fatjuices coming from both sides okay so onthis flat side which is always gonna bethe skinnier side you want to try tofind this thick of a piece as youpossibly can that way when you’recooking the brisket as one giant pieceit cooks evenly with the point and theykind of get done at the same time allrightalright guys so we got the brisket outof the package and we’re gonna work onthe fat side the first thing we’re gonnado is we’re gonna take all of this extrameat off of here okay so on this fatside what we’re looking for is about aneighth of an inch to a quarter of aninch fat you don’t want to have too muchbut you also don’t want it to becompletely bald because it’s the sideit’s gonna protect your meat from theheat all right so we’re just gonnalittle by little trim off some of thisfatnow looking at this brisket you can Ican tell just by feeling it and if youcan see right here where I cut off thatextra meat there’s not a huge fat cap onthis side so I’m only gonna trim a verysmall amount off because I don’t want togo too far it’s better to trim notenough then to trim too much because youcan either put the fat back on thereokay so we flip the brisket over and nowwe’re gonna talk about how to trim thistop side now there’s always this bigchunk of fat right here it’s called thedeco fat it basically runs deep into thebrisket and it separates the point fromthe flat this piece will never render nomatter how slow and how long you cook itit’s never gonna be good edible fat sowe’re gonna just get rid of thatcompletely so see you can see that fatis running in there this one actuallydoesn’t have very much of it so I’m onlygonna take it down to there we’re justgonna cut off this entire chunk of fatall the way off the side so we’re gonnacompletely expose the meat there we gotall that hard deco fat out you want toget rid of as much of that as youpossibly can because that’s the fatthat’s no good this fat on top that’skind of softer that’s gonna be okaythat’s gonna render down it’s gonna it’sgonna be tasty fattest flavor so whenyou’re doing it just remember that allright so the next thing we’re gonna getto is seasoningokay guys today we’re gonna keep ourseasoning really simple I just went outand bought a premade seasoning I’m usinga holy cow by meat Church I really likethis evening because it has a lot ofpepper and paprika flavor to itsometimes I just mix 50% kosher salt and50 cent coarse ground black pepper butyou gotta remember this brisket is ahuge chunk of meat so when we’reseasoning in it make sure you be veryliberal with it but first to make theseasoning stick to the brisket we’regonna hit it with a little bit of extravirgin olive oil some people use mustardyou’re notwhatever the binder is that you useyou’re not gonna taste it so just usewhatever you have on hand it doesn’thave to be extra-virgin olive oil can bewhatever you got in the kitchen so wegot the oil in there spread it out andwe’re just going to put our rub oneverybody want to completely cover everypart of the brisket because being such abig chunk of meat it can they can handlehaving a lot of seasoning on there okayso we don’t want to see any of that fatcap want to completely cover it all upand then we’re just gonna we’re gonnacat it and don’t ever rub your brisketlike that or your rubs in like thatbecause it’s gonna smear them and makethem make it all gunk up like that okaywe want to make sure that we’re gonnaget all of our sides here and youexposed me I want to make sure you get agood amount of rub on there do the samething to the other side hit it with someolive oil firstnow when you’re doing this at home andjust pick a pick a rub that you likeguys do you don’t have to use this orthe salt and pepper go to the store finda good steak rub and use whatever youand your kind look like it doesn’tmatter okayeverybody’s gonna tell you that oh youhave to do is only salt and pepperthat’s the way to go just just usewhatever you want okay it’s it’s gonnataste it’s gonna taste good no matterwhat you use as long as you like itI got our first date shrimp and seasonedwe’re gonna throw it on the smoker at250 degrees okay we’re gonna kick it toabout an internal temperature of 160 165when it hits that stall and there werein the rapid and put your paper andfinish offso the reason we put our fat side downspecifically on this smoker is becausethe fire clock is right in the middleand the heat is coming fromthe bottoms and we won that backbarrier for the rest of the meet soif you had like her firstor offset smoker in your heats comingfrom the top you probablythe bet side up just because you’veheard that the juices are gonnawe’re going to cook this to about 160the name 65 degrees when it hit thatstall that were taken down wrap italright guys we got the brisket off thesmoker and threw it on some pink butcherpaper you can use foil if that’s all youhave at your house but if you have somebutchworks better it helps keep that barkwhen you’re cooking itI found that when you use foil it tendsto almost steam it and you lose thatnice crispy crunchyokay sowhat we’re gonna do we’re going to wrapthis upyou don’t know where to find butcherpaper Amazon is where I buy mine todayyou want to look for some heat butcherpaper I definitely recommend getting the24 inch as opposed to the you don’t haveto use two sheets to wrap it up allrightsogot it wrapped up therealright guys so our brisket has beenresting in the cooler for a little bitover an hour now we’re gonna take it outand we are gonna slice it up I canalready feel when I picked it up thatit’s got some play to it so it’s gonnabe a good one[Applause]see all those pieces came off a bitlonger than that cookin see the nicething about that butcher cake you guysit’s like I was saying it kept thatbeautiful bark because it lets itbreathe while it’s cooking as opposed tofoil kind of steams the meat and you’regonna lose all that fat barking that sowe’re gonna start on the flat portionand we want our slices to be about apencil with thickand that’s just slicing through soeasilyI’m not putting hardly any pressure onthe knifeso brisket until you are absolutelyready to serve it because once you cutthose slices they start to dry outquickly and they’ll be juicywhile they’re hot but once they start tocool down they’re gonna get they’regonna get tough and they’re gonna dryout okay so we’re going to take one fromthe middle here and that is justabsolutely perfectly done brisket itshould hang over your finger just likethat all right so this side is the pointremember it’s the fat side it’s got allthat juicy marbling in there it’s gonnabe tons of flavor so we’re gonna cutright about here where it starts and youjust tell my knife just kind of fellright into that I set that off to theside and that is absolutely perfectget those juices just flowing out ofthere that is a perfectly cooked brisketguys so these these ones we’re gonna cuta little bit thicker just because it ismore cooked than our flat there’s a lotof fat inside of here so tends to fallapart a little bit easier but I meanlook at thatthat’s just absolute perfection we’rejust gonna fall apart in your hands youcan shred it you can chop it makes greatsandwiches so what we’re gonna do withthe brisket we’re gonna take some of ourpoint take a cup of slices of that wantto throw it on the plate herewe’re gonna take some of our flat throwit on there with itwe have some chili beans coleslaw spicypickles and some Texas toast and that isthe perfect brisket plate guyshey guys I’m Zach with Madam’s barbecuemake sure you subscribe hit that Bellnotification button so you make sure youget all of our videos like down belowcomment let me know what you think andwe’ll see you next timethanks[Music]