Husband Is Making Smoke Beef Brisket Using His New Brisket Rub | Fritzie Hill

[Music]all right folks here we at it againhelping my wife out with her littleyoutube pageshe wanted some brisket this weekend andshe want to make a video of what i donothing fancy what i do here thatbasically todayjust going to use a little simple littlesalt pepper it’s all it is nothingspeciali trimmed some of the fat off i didn’ttrim it all off because this is going tobe the bottom so i’m going to use someof the fat that’s leftto protect it from the heat i’m going touse some olive oilas a binder because i want my rub tostickso i’m just going to put a little on myhand and pat it like ohtoo much but uh well not too muchjust rub it rub it on here and get inall the places like i said i want my rugto stickso get it in there massage it gooduse your hand or whatever you knowadd a glove so i gotta go buy a newglove but i’ve washed my handsseveral times for those of you who areout thereprobably like oh my god is using hishandsso i’m gonna go rest my hands off wellactually no i’m not i’m just gonnafinishi ordered this offline it’s uh one ofthe guys i like watching his youtubevideoshis name is malcolm reed and hissite on youtube is titled how thebarbecue is righti’m gonna recommend you subscribe to ithe’s got a lot of different recipesi tried quite a few of them now they’repretty goodso his rubif you don’t want to buy a rub you knowyou can put whatever rub you want ontherebasic texas style brisket is basicallykosher salt black pepper and onionpowderor like i said you can use any rub youwant i have to make it tastehowever you you know like whatever youwantso i’m going to grab a paper towel rightquicki’m right-handed so you know i can getthis better with my right hand hereso i’m just going to sprinkle this onhere not too heavyyou know just keep it on here like thisso this rub is going to give it a goodbark orcrust once it starts cookingso you know you can go heavy life it’sup to youso all right now i’m gonna take it andflip it over well i’m gonnapat it in a little bit here so like isaid i’ve got my rubber stickagain that’s what that olive oil was forto use it as a binderwhat i’ve noticed too is when i use theolive oil on itit gives the brisket a good smoked ringso those of you if you never tried itthink about it you don’t have to it’sjust something i like to doyou want to use some cooking spraythat’s again totally up to youall right i’m gonna flip it overi’m gonna do the same thing a littleolive oil on iti trim the fat off this side too not toomuch because again i’m going to use someof thatto protect the meat from the heatall right and after i get this rub on iti’m just going to put it in therefrigerator i’ll probably put it on thesmoker tomorrowunless my baby want to eat brisket todayuh it’s probably about a nine pound flatthis will probably take about 11 hoursi’m gonna smoke it at about250 use some uhi think i’ll use some cherry wood todayi’m out of mesquite mesquite’s kind of astrong wood butyou know i like it it makes you knowjust agood flavor it’s good for brisketmy friends down there in texasthey’ve got post oak i’ve never usedthat but i’ve heard it’s a good one theyuse for brisket as wellso but i’m just going to use what i haveuse some cherry or maybe some hickoryprobably cherry though again just putthisrub on itit’s going to give it that good crustlike i saidone of my buddies from texas carl kirkhe gave me some ideas as far asinjectingand uh i’ll inject it tomorrowwell you know i’m gonna bring it out ofthe refrigerator bring it up to roomtempinject ituh carl he recommendedthat i used a pack of aju gravyand some other stuff i’m not going totell all his secrets becausehe shared it with me so i’m not going totell i got you girl just in case you seethisand that’s it like i said i kept itsimplesalt pepper garlic powderso we’ll get that on the smoker tomorrowlike i said smoke at about 250about 11 hours maybe nice and slowand tomorrow i will come back and letyou all see the resultspeace out all right folks i’m backi’m going to inject my brisket now withthe uhbeef broth that i made upwhat you want to do is stick it in herea couple timestry to make a little pocketand i’ll put about i don’t knowmaybe three ounces of brothin here don’t worry about it if you comeout no big thingjust said try to make them little holeslittle pocket insideyou’ll see it pump up when you inject ityou’ll see how the meat pumps upgot my new barbecue toy injector ihaven’t used ityet but i willthese little needles here you get fromthe tony catch ramsgarlic butter you know like when you’redoing the turkey or chicken or somethinglike that you injectyou can keep these needles you knoweverything can be washed so don’t don’tworry about that you just wash it takethe needle out run some water through itpump some water soapy water dish waterthrough itso as you see it’s pumped up a littlebitwhere uh you don’t have to worry like isaid when it’s got your rub offjust sprinkle some more rub back onthere if you want to it’s no big thingit’s not going to hurt nothingdoing that there keep it help keep itmoista little juicy you’ll see in theend product where that’s helpedwhere you’ve injected it you know i’mgonna do one moreso yeah looks like i’ve used a couple ofounces here injecting iti keep the uh broth pre-madei can’t remember the name of the beefbroth that the beef base that i use tomake my broth withit’s a little bit cheaper and easierthan going to buy in a can of brothevery timei’m gonna stick it on the side tooso yeah that’s it folks then i’m gonnatouch it backup with my rugwell that came off when i injected itlet’s touch it backup again like i said there ain’t no bigthing ain’t nothing to itjust hit those spots right thereand that’s it go out here and light myfirethose of you who grill i don’t know idon’t like using lighter fluid irecommend you or use some kind oflittle cubes or fire starters whateverchimney if you got it with somenewspaper or some cubes or firestarteri just use the weber cubesand uh put it on some charcoal up on topof itand use that to get my fire started soi’m gonna go ahead and do that nowthis has been sitting out now for about30 minutes by the time the fire is readyit should be up to room temp a littlebitand again about eight nine hours i’lllet y’all see the finished resultall right folks told job to finish thisupgot my grill up correction got my smokerup to about240 250ish i don’t have my probe so ican’t get anactual tip thermometersgauges normally come with a mark veryaccurate but you can pretty much figureit outjust and i’ve been playing with this nowfor a couple weeks so i know how to getmy vents adjustedabout the topmy fire good and hotand set it and the way you sit itis the way it’s going to cookthrew a piece of uh hickory wood inthere with a couple of chunks actuallynot a mesquite nobody on post had it notcalled around on poster some folks iknow always smoking some meatthey didn’t have any hickory so uhmesquite brotherhickory’s gonna be all right though soi’m gonna let it go for aboutfour or five hours check the temphopefully they hit about 155160s i’ll wrap it up then i’ll throw itback on the smoker and let it finishand again i will keep you all postedon what it’s looking like hopefully ittastes goodi haven’t had any complaints yetgetting a little bit better with thebrisket and got my pullpretty good pull to it when i get itdone sopractice makes perfect right right allright folksabout five hours i’ll give you allanother lookpeace outokayit’s almost time to wrap it[Music]all right folks get ready to slice it upwe’ve already cheated and cut someso[Music]do[Music]do[Music]do[Music]you