How to Smoke a Brisket RIGHT - An Easy Step-By-Step Guide

Рет қаралды 957,891

Жыл бұрын

Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: kentrollins.com/email-sign-up/
If you're wondering the best smoked brisket recipe that is easy- hang around camp awhile. #brisket #cowboycooking
Used in this video:
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Cherry wood amzn.to/3XokTq1
Rode wireless mic: amzn.to/2ShDyEq
For more suggested products seen in our videos click here: www.amazon.com/shop/cowboyken...
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Printable Recipe: kentrollins.com/smoking-brisk...
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Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
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Пікірлер: 1 100

@sigfussigurdsson1151 6 ай бұрын

Army retired Veteran here thank you for your support 🦅🇺🇸 Sir. it’s always fun to watch your shows thanks for posting.

@carolyngordin6091 3 ай бұрын

THAT ILLEGAL BEAGLE

@jennifergriffith4919 17 күн бұрын

Thank you for your service

@stephenmills76 Жыл бұрын

I’m a fair cook. I’ve used a few of the recipes you have posted. It’s always amazing. Us Okies, have to stick together. Your original seasoning is definitely worth getting.

@CowboyKentRollins Жыл бұрын

So true!

@winniethepoohandeeyore2 Жыл бұрын

Mangum here and you got that right

@CHICOB4261 Жыл бұрын

I just used up the last my “cowboy Kent Rollins seasoning “ this past weekend time to order more!

@BigboiiTone Жыл бұрын

I've never tried Ken's signature blend. Is it good??

@johnhancock2489 Жыл бұрын

@@BigboiiTone it is very good and can be used on about anything.

@DarthBrandon09 Жыл бұрын

Kent, you remind me so much of my father-in-law. One of the greatest men I’ve ever had the honor of knowing. You get so much joy from your cooking, because it brings others joy. Thank you and Shannon for letting all of us join you.

@MrHerrJacobsen Жыл бұрын

If there has been anything that I carry with me from watching your channel over the years Kent. It's that the richness of life can be tasted in every bite of a well-crafted meal, regardless of it's price tag.

@CowboyKentRollins Жыл бұрын

We thank you for watching

@olddawgdreaming5715 Жыл бұрын

We can see the Beagle is starving around there😋, he's doing a fine job as long as nobody tries to take his first bite. The job on the brisket turned out really good Kent. Thanks for sharing with us. Stay safe and keep up the fun too. Fred.

@CowboyKentRollins Жыл бұрын

Thanks Fred and he is always starving

@abdeshpa 11 ай бұрын

I totally like how you emphasize things that are made in the US. Self reliance and helping local businesses that source internally is what should be supported all throughout the world.

@JohnnyUtah15 Жыл бұрын

Yes! Just what I’m craving. I’m starving for a brisket sandwich.

@russellriggan2088 Жыл бұрын

The last brisket I smoked, (Hasty Bake Legacy) I saved all the fat trimmings and rendered down at 250 in the oven overnight. The rendered tallow makes the best hash browns! After I do my rub, the trimmed brisket goes into the refrigerator for at least 8 hours, and rests for 2 hours before getting near my smoker.

@kengrogg9603 Жыл бұрын

Thank you Cowboy Kent Rollins! With your help I finally cracked the brisket code! Your explanation and method translated to my Weber grill perfectly. I was able to keep a steady 250-280 temp, indirect heat, and 5 hours of mesquite smoke. Wrapped it and let it go another 4 hours at 250 and it was the best brisket I've certainly ever made. Cut like butter, perfect level of smoke. Many thanks!

@t045tygh05t Жыл бұрын

"Hardwood is a hard word" I'm dying. Definitely going to check out the seasoning and the cookbook. Love y'all.

@rickwyattdotnet 11 ай бұрын

Thank you good Sir for an amazing video. Going to be putting a 15 pound brisket on the smoker tomorrow night for our Independence day festivities the following day. Haven't smoked a brisket in some years so needed a recap and you delivered. Country folks can definitely survive. Thank you to all our actively serving, veterans, and those that gave all to allow us to be in the position to celebrate our great country.

@jamesdavis3851 10 ай бұрын

How'd she turn out?

@rickwyattdotnet 10 ай бұрын

@@jamesdavis3851 Everyone raved over it. Followed your directions to a T, Chef. Thank you so much. Looking forward to doing it again soon.

@martykitson3442 Жыл бұрын

can't tell you how much I appreciate your hat tip to our soldiers and vets, I saw what some of the men I took the torch from went through, U.S. Army 1982-1986 and those young folks that took the torch from my gen are absolutely AWSOME

@CowboyKentRollins Жыл бұрын

We owe you and them so much

@jamesthereaper7 Жыл бұрын

People say smoking is bad for you. All I know is smoked brisket tastes amazing!

@DancerOfClouds Жыл бұрын

There must be a thousand ways to trim and cook a brisket; but, when done right, there is nothing better. I am from the low and slow school; however Kent, your brisket turned out awesome. Thanks for you do for the rest of us.

@bladerunner752 Жыл бұрын

I made some nanner puddin and some of the cowboy coffee. Oh let me tell ya. The taste just brings a tear to your eye and makes ya thankful to be alive. All of your recipes are just incredible Kent,This brisket looks soooo good I can't wait to give it a go. God bless 🙂👍

@CowboyKentRollins Жыл бұрын

Glad you enjoyed and God bless you

@corinenadell Жыл бұрын

fesrhrdhdrh

@roamingcali Жыл бұрын

The cowboy coffee was a life changer for me. I have been making my coffee that way since discovering Mr. Rollins two years ago. I will look up the pudding recipe.

@gregphillips.1312 Жыл бұрын

High up on my Bucket List is to Build me a Smoker, yes Sir! I love Smoked Meat and these are great Butchering Techniques that I'm missing! I love to Cook for more than just me and my dear old Mum in the Summer. Bless you Kent, so good to see you Bouncing back strong after your little Health related Hickup 🙏❤🇬🇧 Big hugs to you, Shan and the Taste Testers x

@CowboyKentRollins Жыл бұрын

Thanks Greg and God bless you

@brainretardant Жыл бұрын

I bought an old worn out.traeger that was rusted out. Cleaned up the auger and fan ordered a new ignitor and a stainless burn pot. I put the fire end of the pellet burning part into a 55 gal drum. It's not insulated , I'm still looking for one of those stainless single door beer coolers that has gone bad

@VoodooViking Жыл бұрын

We grew up in Texas Hill Country- Bandera, Tx. And grew up on mesquite and post oak. We did a trip to a friends in Kentucky a couple of years ago and found black locust wood and some mesquite really did the trick. Best results we ever found.

@Last_Chance. Жыл бұрын

Post oak is my go to for smoking. That and apple wood

@mrexists5400 Жыл бұрын

I love mesquite, I was in boy scouts and every time we went out camping, there was only mesquite wood for fires. so it's not only the flavor, but nostalgia for me. Mesquite means "home" to me

@nitromartini1422 Жыл бұрын

Try scouting around central Texas creeks and streams and pick up all the pecan limbs that you can find. When you barbeque pork using mesquite, put lots of those pecan limbs all over the mesquite coals, then add the pork. Pecan smoked pork is better than hot sex. Try it; you might divorce your wife.

@VoodooViking Жыл бұрын

@@nitromartini1422 apparently your doing the sex wrong man. 😆. I agree with ya, pecan is fabulous. Along with mesquite, post oak and a little soaked grape vine sporadically added. But that black locust man really notched and checked all the boxes. I’m serious when I say this, with a basic cinderblock smoker with tin on top. A full packers brisket, literally took 8.5 hrs. Plus sit time. And poured out juice. It was fantastic.

@ModelA Жыл бұрын

Last tome I was this early to a Kent Rollins video, my mom still wouldn't let me use a knife.

@mandolinman2006 Жыл бұрын

Funny seeing you here.

@ModelA Жыл бұрын

@@mandolinman2006 I have been subscribed to Kent since way back before he even had 100K subscribers.

@derekdonnell6503 Жыл бұрын

😆😆😆!!!

@Texanrider76465 Жыл бұрын

Kent and Shan and puppies, I hope and pray that y’all are doing well. Just wanted to say hello and thank you so much for sharing this brisket video. It never ceases to amaze me how much I can learn when I simply disengage my mouth and engage my ears. Y’all have a blessed day. I hope to see you down the road somewhere. Jonathan Hutson Morgan Mill, TX

@michaelemery1157 7 күн бұрын

Great video Mr. Rollins and a Great looking brisket. I picked up some good pointers from the video too that I'll use on my next brisket. As a 27-year Army vet I appreciate your support to the military and veteran community. God bless you and your family.

@ragnarironspear1791 Жыл бұрын

Awesome channel I'm learning so much. Mass thanks and God bless from Northern Ireland

@CowboyKentRollins Жыл бұрын

Thank you so much

@mrksts1 Жыл бұрын

My dogs also hang around when I’m slicing brisket… they know! I like to see how other folks do it, I always learn something new.

@CowboyKentRollins Жыл бұрын

Thanks, the Beagle and crew are always ready

@nitromartini1422 Жыл бұрын

I am just finishing up cooking some pork spare ribs and I have all my 13 dogs standing around waiting for something to drop. We are all watching the video.

@clozdaborder 2 ай бұрын

that beagle is your greatest dancing fan! Every time you bust a move, his tail gets a going!

@HomeTech_Pro Жыл бұрын

Much respect sir , The best part of your video was your homage to our soldiers and the tip of your hat, You sir are a gentleman !

@kingmissile809 Жыл бұрын

I have a friend right here in mexico who cooks brisket for events etc but he's kind of beginner. definitely i'm going to share with him these tips! thanks a lot for share cowboy Kent!!! Blessings for you all

@CowboyKentRollins Жыл бұрын

That is awesome!

@richardphelan8414 Жыл бұрын

Now I'm hungry ,Great Stuff Kent love the meat wrapping , we did that while cooking a Turkey in a 10 pound Brown paper bag with no printing on it ,makes the best Turkey ever .

@CowboyKentRollins Жыл бұрын

Good stuff

@andyenders5073 Жыл бұрын

This looks great! I look forward to giving it a go on my big green egg when the Wisconsin temperatures warm up a bit. Thank you guys!

@CowboyKentRollins Жыл бұрын

Hope you enjoy

@wisconsinlife3971 Жыл бұрын

As a fellow cheesehead don’t let the temps stop ya!!

@andyenders5073 Жыл бұрын

@@wisconsinlife3971 normally I wouldn't, but I moved the egg to my place up north and it's buried under snow now.

@blackdog850 Жыл бұрын

Well, let's talk about them cool, smoky video transitions! Thank you Kent & Shannon for another great episode! I feel like I'm cooking my 9k brisket, but you know I'm always eager to check my methods. I think I passed! From the trim, to the wrap to the rest in the cooler...check, check and check! Lol! That brisket was a thing of beauty! Ol' Beague playing like the shark in jaws to come up and snatch it out of your hand! Lol! That Red River Mudd was looking mighty good! I'd buy some on the name alone! Last, I am impressed with that smoker doing the job @ 250 degrees in 6 hours!?! Dang! I'm jealous, but I'm northern tier... Thank you all for what you do and God Bless!

@CowboyKentRollins Жыл бұрын

Shannon does a great job editing

@terrencedragon3736 Жыл бұрын

@@CowboyKentRollins for sure

@lineupfunding Жыл бұрын

Wow, my mouth is salivating! I tried to smoke a brisket once...in the future I will follow this recipe. Thanks Kent and Shannon. Love the channel!

@CowboyKentRollins Жыл бұрын

Hope you enjoy

@djunderconstruction2543 8 ай бұрын

Been cooking brisket for 30 some years i have never trimmed one just season and smoke never had any complaints from my family or clients but its just my way to each their own great video sir

@EugeneVincentOutdoors 2 күн бұрын

I don't add a binder either. Some people like that flavor, I assume. I do not. I've never cooked one in 6 hours, though. Best one I ever cooked I set on 210 for 16 hours. I need to try this 6 hour deal. I have done 8 before. You are a genuinely unique and knowledgeable field cook. Respect to you Sir. If anyone would know the best brisket cook, it you.

@bryansmant870 Жыл бұрын

Love the Beag at the end. Reminds me of my lab trying smell treats off the counter!

@CowboyKentRollins Жыл бұрын

He is sneaky

@johnsinclair3067 Жыл бұрын

I used your rib rub on a 4 bone roast for Sunday dinner. ABSOLUTELY DELICIOUS!!! Won't do another rib roast without it. Thanks for all you do.

@CowboyKentRollins Жыл бұрын

Glad everyone enjoyed

@TimKoehn44 Жыл бұрын

Looks delicious Kent! I really need to do one again. Y'all have a great week! Cheers!

@CowboyKentRollins Жыл бұрын

Thanks Timothy

@DA-ep6wy 11 ай бұрын

we used this recipe...with a few slight differences (diff rub, smoker, etc) amazing recipe and thanks for showing us something we will be doing for years to come! Most tender juicy flavorful brisket I ever ate.

@leslong2841 14 күн бұрын

I tried this yesterday exactly the way you did and using your seasonings. I've never had a brisket turn out this good. It was great and everyone wanted to know my secret. I told them it was you, so you'll probably have some new subscribers. I have several more of your recipes to try and looking forward to them. Thanks to you and Shannon for all you do.

@CowboyKentRollins 13 күн бұрын

So glad you enjoyed

@ws4835 Жыл бұрын

Very nice process, presentation, and explanation. I’m still new to brisket but I’m always excited when I make one that’s better than the last one. I’m still using a charcoal grill and a cooler to rest it so I’m glad the seasoned brisket vets still recommend this combo.

@jda7819 Жыл бұрын

Watch some videos by Jirby on KZfaq who is part owner of Goldee's BBQ in Texas and you'll learn a lot. Goldees was ranked the best brisket in Texas by the Texas Monthly last year. Also, you can make some delicious brisket on a grill and using a cooler to rest. Consistent temperatures are key.

@timothywarehime5956 Жыл бұрын

this is so timely as i have a big flat in the smoker right now.

@briangilmer4383 14 күн бұрын

I've used this technique twice now and I'm pretty happy with the results. I have just one problem and that's the fact that I can get the brisket up to the 160° where I take it out and wrap it in a heavy butcher's paper but I can never get it up to 200 to 210° after that. About the hottest I've been able to get it is 180. That is with my smoker at between 300 and 350. I usually have a large brisket (18-20 pounds). The one I did yesterday came out great and was definitely a crowd pleaser

@deannwalker4400 Жыл бұрын

I'm so thankful you posted this one! Every time you pick one of my favorite foods, I do the Rollins happy dance.

@trodecke Жыл бұрын

I love the videos, especially the bloopers at the end. I think of it sort of like a meal, you've got to have some good conversation after a good meal and what better way to start a conversation than to chuckle a bit. :) Thank you so much for everything the two of you do!

@CowboyKentRollins Жыл бұрын

We thank you so much for watching

@rundoetx Жыл бұрын

Man, I love me some tender brisket. Thanks for sharing

@CowboyKentRollins Жыл бұрын

Thanks for watching

@majordadto10 8 ай бұрын

Sir, this is EASILY the most comprehensive yet simple to follow brisket tutorial I have yet to find. Thanks!

@Ronald-nh7pl Жыл бұрын

I can’t wait to get a smoker in future when I can afford one and have space for it. I love your videos so much Kent, the energy and love you put into them are amazing. Much love from the UK 🇬🇧

@chicagorandy Жыл бұрын

OK - add some slaw, some beans and a slab o' fresh white bread....... mercy me, heaven on Earth for sure. Thanks for the tips on that bovine goodness, brisket.

@CowboyKentRollins Жыл бұрын

Thank you for watching

@bonniepwtf Жыл бұрын

Beag has that can do attitude there at the end! Made me laugh out loud. That meat was a work of art, wonderful result.

@CowboyKentRollins Жыл бұрын

The Beagle is the real star

@tvintx9741 Жыл бұрын

Bought Oklahoma property last year. Now my heart is on both sides of the river. Thanks for the great video! -Tonya in TX & OK ❤️❤️❤️

@CowboyKentRollins Жыл бұрын

Thanks for watching!

@charlireed9555 Жыл бұрын

Hi, from Lehigh Acres, FL (SWFL) - I am no means a Smoke Pit Master... I do have to say, "I do love putting a light base of mustard on my Brisket, Ribs or Pork, then adhere the desired seasoning, "Depending what choice/cut of meat." AMEN to your TECHNIQUE! God Bless!

@CowboyKentRollins Жыл бұрын

Thanks for sharing! and for watching

@mguerramd Жыл бұрын

The longer you rest it the better. I have rested them for 24 hours in the cooler, or sometimes in an oven on warm. I split the flat from the point before slicing. Then you can slice both muscles exactly across the grain. It also gives a nicer presentation as you don’t have that huge intermuscular fat piece between the muscles. Excellent video, thanks for all the tips.

@CowboyKentRollins Жыл бұрын

We thank you for wathcing

@jamezangel2482 Жыл бұрын

Ya in was really surprised he only rested it for 30 minutes. I’m not sure I can agree with that..

@JuanMartinez-df1lc 10 ай бұрын

24 hour rest that’s dumb sorry

@mguerramd 10 ай бұрын

@@JuanMartinez-df1lc Some very famous BBQ joints do it.

@bobbymcquoid6791 Жыл бұрын

Great video .. I'm turning 58 this friday might buy myself a bday brisket .. Rollins family thank you for always making Wednesday a better day

@brendasmiley6128 Жыл бұрын

Happy birthday🎉

@CowboyKentRollins Жыл бұрын

Happy Birthday Bobby and thanks for always watching

@bobbymcquoid6791 Жыл бұрын

@@brendasmiley6128 thank you brenda .. very kind of you respect from Canada 🇨🇦

@bobbymcquoid6791 Жыл бұрын

@@CowboyKentRollins thank you brother.. missing one of your videos is like missing a campfire with nieghbors at the cabin ..

@dennisfisher3160 Жыл бұрын

Just came upon your videos. A true gentleman . Thank you for your expertise. I need all the help I can get. God bless!

@Camero27 6 ай бұрын

Came for the elk chilli video, stayed for brisket tips. Such a great fun channel. Subbed.

@GeetN94 Жыл бұрын

Another great video from the one and only Cowboy cooking channel. Love trying out the various recipies that I can try in my aparment. Bringing the cowboy way of cooking to a small apartment in Denmark and I can't complain about a thing. Keep it up and best regards from across the north atlantic!

@sugarbee9475 Жыл бұрын

Oh my Mr. and Mrs.Rollins great video, I order all y'all cookbooks from Amazon can't wait till next week to receive them all. Thanks for the destressing it's always a pleasure to watch peaceful videos

@CowboyKentRollins Жыл бұрын

Thanks so much

@diablo7322000 Жыл бұрын

Love the gloves, I'm a mechanic and use the same. As a born and raised Texan, love your recipe✌️

@CowboyKentRollins Жыл бұрын

Thanks, they are the only ones that i can get on with our tearing

@TheRicardoMilos Жыл бұрын

The Beage sure loves that Brisket! He launched at Kent for that fat snack at the end there! Like Kent said it'll make you jump right over the moon!

@delacruzjeffrey Жыл бұрын

You are an American treasure Kent. Thank you sir.

@CowboyKentRollins Жыл бұрын

Thanks for watching

@DainFirebeard Жыл бұрын

I just got my seasonings a week or so ago and my oh my you guys are incredible! Gonna try my first brisket this weekend!

@CowboyKentRollins Жыл бұрын

Hope you enjoy

@alabasterscarf612 Жыл бұрын

You waited until right AFTER I just made a brisket to post this. Oh, well I still have an extra in the freezer. God bless from Texas.

@BBQPITDOG Жыл бұрын

I'd be lickin the table like Beagle too! Great tips Kent. It don't get any better!

@CowboyKentRollins Жыл бұрын

Thanks for watching

@777Revolutionary Жыл бұрын

I found your videos after my dad bought me a grill several years ago. I fell in love with cooking and found your channel back then. I then wanted to start cooking bigger pieces of meat (beef ribs, briskets, pork butts etc.) and got myself a nice offset smoker. I learned EVERYTHING from KZfaq (thanks to you, Aaron Franklin, mad scientist bbq and chud) and I like my own bbq better than most in the Austin area lol I thoroughly enjoyed this video, sir. Thanks for sharing your wisdom and experience.

@nobodyisprfct Жыл бұрын

Fun cooking recipe channel. Thanks for making these clips that teach me how to cook good tasting food at a little or a lot less expense.

@distantsignal Жыл бұрын

Love your stuff, Kent! And great job, Shannon.

@amarsamet5178 Жыл бұрын

Bless you for you excellent instruction. You showed every step and every tip. The brisket end product looked amazing. I only wish ai could have tasted it. ❤

@amandamendoza4181 Жыл бұрын

Making my hubby watch this one! Otherwise I have brag rights on how to make a better brisket than he can!❤

@CowboyKentRollins Жыл бұрын

Hope yall enjoy

@richardthornhill4630 Жыл бұрын

Mighty good Kent and Shannon. Excellent brisket recipe that guarantees a great taste. Already ordered the new cookbook to go with the other two. The Cowboy Cook and Poet is inspiring to many. Thanks.

@CowboyKentRollins Жыл бұрын

Hope you enjoy and thanks for watching

@marvinpruski5085 Жыл бұрын

@@CowboyKentRollins qq

@discojelly Жыл бұрын

One of my first jobs ever, when I was 17, was trimming brisket at a place called Don's BBQ just outside Whitesboro Texas! Man oh man just the smell alone made me hungry! Heck just looking at this video is making me hungry!

@CowboyKentRollins Жыл бұрын

Thanks for watching

@lisabishop133 Жыл бұрын

Lol, I thought you lived near me til I put my glasses on. Next town over from me is Whitesboro NY.

@martindriver6026 Жыл бұрын

Your the best. Mr Rollins.

@CowboyKentRollins Жыл бұрын

Thanks

@thomascruff786 Жыл бұрын

Awesome video cowboy Kent and have a good day.

@CowboyKentRollins Жыл бұрын

Thanks Thomas and you as well

@jamesthereaper7 Жыл бұрын

Doctor: "Sir, do you smoke?" Patient: "Yeah." Doctor: "Cigarettes? Marijuana?" Patient: "Mostly Brisket."

@blackdog850 Жыл бұрын

Lol! 😄

@suejohnson3972 Жыл бұрын

😋👍

@okielawnguy Жыл бұрын

I’m using that next time. 😂

@newtonbrook Жыл бұрын

good one.

@rodolfochavarriaga42 Жыл бұрын

Thanks for the big laugh 😃

@AZSP1966 Жыл бұрын

Ground up brisket on scrambled eggs or pizza takes them to the next level. 🤤

@Antonio-mg9ul Жыл бұрын

Amazing thank you I grew up eating mainly Puerto Rican food now I am starting to follow your recipes and my wife and son love it as do I thank you very much 😊

@CowboyKentRollins Жыл бұрын

Hope you enjoy

@stevehilliard1495 Жыл бұрын

I have quit trying to master a. brisket because of the price and the amount of trim waste. I remember when it was a cheap cut but that just shows my age. I have lust for the new Hasty Bake you have been featuring.. good video, great to see the taste testers on the job. God bless you and yours 😘😘😘

@markseaman4750 Жыл бұрын

Try a nice chuck roast as a substitute

@TheHuggybear516 18 күн бұрын

@@markseaman4750just roast isn’t much cheaper anymore!

@jasonatkinson6242 Жыл бұрын

Looks amazing. Now I would love to see you do some burnt ends.

@CowboyKentRollins Жыл бұрын

We have a video on them as well

@grillmaster07 Жыл бұрын

Great cook! Well you spoke to soon, the wind came back 😎👍

@CowboyKentRollins Жыл бұрын

You got that right!

@loufolse7170 Жыл бұрын

Another awesome job Kent! That looks delicious!

@ahill209 Жыл бұрын

The reason for wrapping in the butcher paper is because the brisket hits what's called the stall point where it remains at a constant temp if not wrapped. Also, the resting in the cooler at the end is SUPER IMPORTANT if you want a juicy brisket. DO NOT slice a brisket straight off the smoker! Some BBQ gurus will recommend at least 4 hours to rest, and others will say to rest overnight. The brisket will still be warm in the morning.

@punkem733 Жыл бұрын

At least 2 hours if you are in a hurry. 4-6 is optimal, but i do overnight in 150 oven. Long rest is as important as the cook.

@TheDudeAbides1776 Жыл бұрын

Wrapping isn't just about the stall. The big reasons you wrap a brisket is to lock in the smoke level and color, help retain moisture, preserve the bark, and to get it through the stall quicker.

@jda7819 Жыл бұрын

I've cooked briskets wrapped in butcher paper and cooked briskets straight through without wrapping. Both work great for delicious brisket, however, the cook time on both is pretty comparable and you really aren't saving much time, if any. My last two cooks were almost exactly the same amount of time and one was wrapped at 180 and the second wasn't wrapped until I put it in the heater to rest. With that being said, if you're cooking a brisket and worried about time, then you waited way too long to start it. Really anyone should plan on having 6 to 12 hours of time to rest (6 if you're rushed) and if your cook ends up taking longer, you still will have plenty of time to let it rest. Leaving it unwrapped gets a better rendering of the fat, provides a great bark, and then once you pull it, wrap it in tin foil or butcher paper, and put it in a cooler or a heater at 140-150 and let it rest. The key to not overcooking it though is pulling the brisket when it is somewhere around 195 internal rather than 202-205 range like a lot of people say. If you're going to let it rest for a long time and pull it at 202 or later it'll be dry (overcooked).

@punkem733 Жыл бұрын

@@jda7819 It won't be dry if you unwrap the brisket after the cook, and let it cool down on a counter for 45 mins to an hour. By that time it will get around 150-160, then rewrap and rest in an oven or cooler.

@daveweed2765 Жыл бұрын

Nah. Let meat rest 10 to 15 minutes. Brisket you cook slow and if you want smoke steaks you want seered. On steaks and chops throw your preferred wood and seer. But actually smoking meats. You want the smoke to Pentwater as far as it can go as cool as you can keep it. Personally I love mesquite or walnut on beef. Holy crap. Walnut on beef? Pork I always use mostly apple with a little hickory. Wild hogs I use a mix of hickory and a little mesquite. Fish I use either orange, apple and Cherry and usually all three. But if you let meat rest overnight then you will have to nuke it. Actually his brisket is a little overdone for me. I like pink in a brisket.

@doublestarships646 Жыл бұрын

God Bless your family Kent. You're a legend in cooking. Amazing video like always.

@CowboyKentRollins Жыл бұрын

Thanks so much and God bless you

@irbananas 9 ай бұрын

Hey Kent. Because of you, I just purchased my first Hasty Bake - the Legacy 132. I love it and getting ready to smoke my first brisket on it. Thanks for the tips from this video! Ben from Broken Arrow.

@Patriot_Lady1776 Жыл бұрын

What a great channel! I'm happy to find out about your website.

@CowboyKentRollins Жыл бұрын

Thanks

@nathanwinsor7 Жыл бұрын

Man, I appreciate the military shout out, God bless my friend

@CowboyKentRollins Жыл бұрын

We appreciate your service and thank you for watching

@carlpaladino427 Жыл бұрын

Brisket is my very favorite BBQ.

@Erniethebear 8 күн бұрын

My dad learned to smoke meat from a library book in the pre-Internet days, and he taught me. Every added step or ingrediant is an additional chance to screw up a perfectly good barbecue. Less really is more.

@dwightdarden4901 Жыл бұрын

Thank you all so much for your videos! Love them! Have learned so much. Have passed the knowledge on to many. Keep cooking and be blessed!

@CowboyKentRollins Жыл бұрын

Awesome! Thank you and God bless you

@randytrashcan Жыл бұрын

You know, you're right about mustard and oil preventing the seasoning and salt from penetrating into the meat. What I like to do is apply the rub, let it sit overnight (in the fridge of course), then slap on some mustard, and *then* some more rub. You'll end up with the most incredible crust that way, PLUS, a well-seasoned brisket, butt, or whatever you may be smoking!

@MikeR65 Жыл бұрын

That is absolutely not true!

@gumecindogarcia1070 Жыл бұрын

I'm gonna follow your plan on my next venison roast , not big but they cook pretty quick

@randytrashcan Жыл бұрын

@@gumecindogarcia1070 Let me know how it turns out if you can remember to!

@Mr.Saltwater Жыл бұрын

@@MikeR65 which part?

@brandonmartinez-ep5cy Жыл бұрын

It's always great to come here, get tips, ways to stretch that dollar, get the most out of the meal, and get a good laugh to end the day! EAGERLY awaiting the new cookbook, can't wait to give it the proper look over👍. Kent, hope you and Shan and the dogs are keeping warm down there at the end of the state! Take care and keep up the great work!🤠

@rosemarybutt2608 Жыл бұрын

"Shannon's still in them house shoes" 😂 We so enjoy your videos

@richpalma7701 11 ай бұрын

Oooohhhhh my heavens Kent. This brisket has my mouth a waterin' I look forward to making this. Now all I need is the room for a smoker. 😂😂😢😢

@hikingwithjackieboy Жыл бұрын

Praise the Lord pass the biscuits that brisket looks delicious

@elliemcfadden5511 Жыл бұрын

Your experience shows in everything you do. Love to watch you cook and can almost taste it.

@CowboyKentRollins Жыл бұрын

Wow, thank you

@jumbome7420 Жыл бұрын

@@CowboyKentRollinslove watching your channel . All the recipes look so yummy

@kingrook8039 Жыл бұрын

Great video, sir... I haven't done a brisket in over a year but come spring I can't wait... Stay blessed you two...

@CowboyKentRollins Жыл бұрын

Hope you enjoy and God bless you

@wildernessoutdoors6875 11 ай бұрын

Going to be making a brisket for Cowboy Fellowship this weekend. Going to put my own Maple Sugar rub on it. Went good on ribs.

@stevenpyle9272 Жыл бұрын

Hey Kent, love the channel! I love the video! I do have one way to improve on your brisket, if you are willing to take the time. Render down the fat that you trimmed off, and inject it into the meat. It will be the juiciest brisket you've ever eaten!