Sam and Crew...I've been smoking brisket here in small town Ky for over 30 years. Your brisket looks fantastic by any standard. That's pride on a plate my friend. Fantastic! #samsgiving2020

Shopping tip: When selecting your brisket grab the package from the middle by it's sides and see how easily it wiggles back and forth. The more flexible the uncooked meat the more tender it should cook. Also adding a small amount of freshly powdered celery seed (a natural nitrate) will help make a better smoke ring.

This is why I subscribe to Sam the Cooking Guy. The level of honesty, transparency and intentionally not being perfect about cooking different dishes is what home cooks like myself need. Thank you so much.

This is one of a few videos I’ve watched a few times. The anxiety Sam has about upsetting bbq pros is ridiculous

"Cooking is about what YOU like, not what people say it's right". Couldn't agree more.

Thank you Max, Chance, and Sam for posting the non-reverse version, much appreciated!

Honestly, even though I've cooked brisket a million times, I worry just like Sam does every cook. It's such a finicky piece of meat and every one is different. Great cook Sam.

25:17 His reaction to that cut was hilarious. As a fellow Texan, I was quite pleased with your video. I remember when I smoked my first brisket when I was 17. This was the exact same feelings I had going on... Anxiety, stress, and the act of failing and disappointment.

"FINE, I'M MAKING A BRISKET!" Best opening ever...so far.

Native Texan here.... now you know why we start really late, or really early. Looked AMAZING!!!! Going to try the cooler trick. Thumbs up!

My wife and I just wanted to let you know how much we appreciate everything that you do. Your KZfaq channel was recommended to me in the Spring, right about the time we had to start working from home due to the pandemic. As I started watching your videos I started thinking, “This looks easy enough to make. Let’s try it.” The first thing I made was your egg frittata, and it was amazing! We look forward to your videos every week. We are able to watch the video during our shared lunch break, and there have been several occasions where we are making your newest video for dinner. So far we have made your egg frittata, steak sandwiches, meatballs (on the smoker - amazing!), chicken pot pie, garlic knots, the garlic bread stuffed crust pizza, the one pan chicken mexican skillet dinner, the mcrib, the candied bacon, the burger with onion tanglers, and cilantro lime rice. We recently took delivery of your newest cookbook and your entire knife collection. We tried the knives the other night and they are amazing. We absolutely adore them. Due to all the cooking it is a constant struggle to keep my kitchen clean, which isn’t necessarily a bad thing. I’ve used my kitchen more in the last few months because I’m making your recipes than I have in years. I just wish I had a bigger kitchen so I could have more room to make your delicious recipes. Thank you for all that you do. #samsgiving2020 #andnowwemix

When the temperature stops it's called a stall, I've even seen temps drop back. What happens is...the moisture in the meat starts to cook off so it actually starts to cool the meat down. Never raise the temperature or touch the meat. Leave it alone and let it be. Hope this helps. I'm not going through all of the comments. By the way, you have a awesome KZfaq personality.

See guys that’s how good Sam is, we all slated him for making one confusing video... and he totally re-did it. Gotta love this guy

I was gonna say this looked unbelievably good, but I can believe it.

I’m not even watching for the recipe anymore, Sam is the most genuine personality I’ve seen on KZfaq and it’s just so nice to hear him talk and be humble sometimes, and be an ass too lol

I followed these steps when I made my first brisket on Labor day and it was PHENOMENAL! Have to get used to trimming but otherwise, it was a hit with the family!

I'm currently in Texas for the first time and I'll say this.... they REALLY love their brisket.

My husband said, when the brisket jiggles like a boobie, you know it's done🤣🤣🤣

I love the amount of humility you approach BBQ with. I consider you such an accomplished cook/ restauranteur, but you openly admit this is not in your wheelhouse or at least a primary skill. I too have delivered great brisket & some that fell flat & couldn’t tell you what I did different. Awesome video... Makes me want to cook some brisket. Thanks Sam.

As many delicious things that Sam has cooked makes his reaction to the first bite priceless. I have a feeling he may do this again...soon.

I’m from central Texas and once I heard you say “this doesn’t even need barbecue sauce” I knew you did it right, if you put barbecue sauce on someone’s brisket down here that’s a insult

The "stall" is caused by the evaporation of liquid from the surface of the meat. It occurs when the rate at which the meat is heating and the temperature of the smoker match the rate of evaporative cooling. Once the excess moisture is used up, the temperature of the meat should start rising again. As with sweating - which is akin - the ambient humidity has a significant effect. One way to avoid or shorten the stall is to introduce liquid (e.g., a heat-proof container of water) to the smoker to raise the relative humidity (RH) inside. Wrapping the meat reduces evaporation by trapping the evaporating moisture and raising the RH inside the wrap.

I never comment on KZfaq videos but I have to say I've made both the Birria Tacos recipe and the Chicken Bacon Ranch and your videos are GREAT. I love how real you are, personable, and actually have length to the videos. Thank you for being you, the hard work really is going a long way, you and the Crew!

I seasoned heavy and cross hacked fat to get season to meat over two day in fridge . Then smoked the brisket for 3 hours 400 f , then pressure cooked 40 min . With Beef stock . Pulled out , trimmed fat then sliced . It was smoky , tender , flavorful . Everyone loved it . Done in 4 hrs . Melt in mouth !

Only request is more smoking videos! Beef “dino” ribs are a great alternative when you don’t need to feed a crowd and save some money but want great smoked beef.

I appreciate the fact that they took a entire day to produce this absolutely amazing piece of art for us ... thanks guys so much

A brisket smoking is a godly event. You have performed well sir. I'm a charcoal smoker there is a lot more booze and a 6am start for the entire day. it's an event. nice work!!

Glad to see you do this. I drove and hour-and-a-half from Houston to Brenham, Tx, known for Blue Bell Ice Cream, for the best brisket I ever had. It came from Truth BBQ there on Hwy 290. Yeah. The drive was well worth it. A couple or more years ago Truth opened a restaurant in Houston. It commands a line before it even opens. Yeah. It's that good. To begin, and I have watched him do this, the pit master first covers the brisket with French's mustard. Nothing fancy. It serves to give the salt and pepper an adhesive to cling to and they apply enough salt an pepper to turn the surface almost black. Doing so will create a good bark. You won't taste the mustard after a 12-14 hour cook. Here in Texas we have a saying: "A good brisket will not need any BBQ sauce." To each their own. Congrats on producing a brisket that knocked your socks off. That's what is supposed to happen.

South Texas here. Salt & pepper always amazing. To his, his own. Enjoy it. You learn how to change it in time. Looks delicious. Keep the videos rolling

I AM FROM TEXAS, and I'd eat that. Worst smoked brisket I've ever had was still the best.

Just wanna say, I bought a 17 pound brisket and I followed this video to the tee for the most part. I had an offset smoker so keeping the temp up was tough. But once it was done(after 18 hours of smoking in almost freezing temperatures). It was absolutely phenomenal. It’s so moist, juicy, and extremely tender. It’s so tender that you have to cut it in thick slices. Even the next day, throw it in the microwave for about a minute and it’s still so juicy and tender. Sam, you are a cooking genius. I thank you for guiding me in smoking my first brisket.

I know you may never see this but! My grandson and I cooked a brisket I got on sale was 61 dollars got it for 32 dollars after watching you video I had my 19 year old grandson help me. We trimmed the extra fat to the point of finger soft, season black pepper, salt , garlic and rib rub. Wrapped in foil and cooked at 200 for 26 hours and it was giggle and very tasty. I am 64 first time I cooked something so good the family loved it So thank you sam so much it was a great experience for all of us.

Love the channel. I would make a few changes, because it’s what I like: before you apply the rub, slather with hot sauce or mustard. Both are great. I would also add a little onion powder and cayenne to your rub. I put a water pan in the bbq to keep the environment moist. Also, spritz the brisket with apple cider vinegar every hour or so while cooking, to keep it moist. Your brisket looks amazing. Kudos! From Calgary, Alberta

Oh man this is the one I’ve been waiting for. Thank you so much Sam.

I also like onion powder with the salt, pepper, and garlic powder.

Since you under-rested your brisket, I’d actually suggest shredding the leftovers and making chop beef sandwiches... as much a Texas staple as the brisket itself

I don't know why anyone would scoff at garlic powder in the rub. Most all purpose rubs are salt, pepper and garlic. I think you did a fantastic job and I'm a Texas boy!

when sam takes an extra bite without talking you know it has to be godly

I just recently found your channel and it’s by far one of the most entertaining and knowledge sharing cooking channels I have seen. I must have watched 30 episodes in the last week lol

I'm one of those "Central Texas Barbecue People" you referred to in your video. At first, I was going to give you what we call down here, "the what for" with respect to some of the things you did to that poor brisket but decided instead to just remember all the other really good videos that I've enjoyed over the years and simply go with, "Sam, you da man." Thank you!

"I don't want to ruin my hand towels..." immediately wipes a handful of fat/grease/seasoning on said hand towels.

That moment you realize you haven't seen sam cook inside since 2017 lol.

I like to do my briskets overnight. 225⁰ 8pm-12am in the smoker and then finished in the oven overnight, usually done around around 11 or so the next day, wrapped in foil and towels in a cooler till 3 or 4 then sliced and put in the oven on keep warm. I couldnt ever get them done on time when I had people over so I started doing it this way and it works perfectly everytime!

It's like Sam said, Brisket done right for competition is one thing, but when it's for your family, yourself, your friends, you name it, it has to be done how you like it, forget about competition level perfection, it's all about the flavors, textures, and that damn beautiful juice.

A "smoker tube" really helps pellet grills by supplementing with a little extra smoke. Pellet grills are a little weak in smoke generation and the tube will help your bark.

I would rat the whole piece! We love your channel sam, and we share your passion for food❤

What ever direction you decide to watch.. this is good work

I think this is my favorite STCG episode. So far…. love the attitude ! I too have a love hate relationship with brisket. Thank you!!

Looks good. Should have rested more tho . Pouring juice means “dry tomorrow” like you said 🤘🏼

Just imagine how awesome this would have been if Sam had (a) started it in the morning like a sane man (you're certifiable to start a low-and-slow brisket smoke at noon), and (b) let it rest the full two hours it deserved. Sometimes I'll start it late in the evening 11:00pm-midnight) at 225. By 8:00am the following morning it's about a half-hour into the stall so I wrap it up, then just keep it going. It's done @ 205 by 3:00pm; a full 15 hour low smoke. I also use a wood chip smoker so the bark and smoke ring are insane. I then wrap the still-paper-wrapped brisket in foil, then a full two hour rest in the cooler. Dinner time. Trust me; it should be illegal to make a brisket that tender, moist, and flavorful. I also use brown sugar in the rub. Specifically (adjust to the size of your brisket, the following is perfect for a 7-1/2 lb after-trim) 2 tblsp brown sugar 2 tblsp kosher salt 1 tblsp freshly ground black pepper 1 tblsp garlic powder 1 tblsp dried thyme 1 tsp paprika 1/2 tsp cayenne pepper (optional)

having ruined my first brisket a couple weeks ago on my pellet smoker, i really like how this video captured the anxiety and stress that builds up over the 12 to 16 hours until you can finally cut into it. cant imagine people cooking for a hungry party haha. that brisket looked amazing...even when just unwrapped it looked like something definitely worth paying premium.

The differences between a fantastically smoked brisket and a so so one is time/temperature/pepper to salt ratio in the rub!! The bark on this particular cook was minimal however, the brisket internally was done. Sam, I’m in your neck of the woods so to speak, so please invite me over next time and I’ll assist you. 😊 My friend’s and I watch your shows all the the time!!

Being from Texas I fkn love Brisket and burnt ends.

So basically while waiting for the brisket to cook you got high and needed some now lol

I was a pro cook for several years and still cook at home and have done BBQ for years but never have made a good brisket but today have learned a lot from you, good job!

you should do an episode where you cook a big meal for the gardeners, they must work really hard

It would be so cool if they did this like the Seinfeld Reverse episode... only real fans know😂

Thanx . I have a new pellet smoker and really had no idea of how it would work. All looks good for mothers day.

I am a smart man, Sam. I am a horrible cook. I have been on a journey to master the skill. You literally impress me, I am in Texas, did not come here for brisket, but honestly you made one of the best briskets on youtube. Majorly impressed.

this is the least confident i’ve seen Sam

It's a buffer that occurs from the collagens breaking down hence holding the internal temp down for a bit

Love it Sam! Yeah, there are different views on execution, but you made it fun for the newbie. The problem with brisket is its a race to consume while fresh. Here's something I do when I know the entire brisket isn't consumed soon after finish. I vacuum seal portions sliced. The slices are dependent upon the use in future consumption. Then when I plan the leftovers, I just sous vide a package. I'll tell you this. You'll never know the difference between a sous vide, or the fresh after rest texture and or flavor. Great job again! Love what you do

I love how this guy is so straight up and doesn't act like a teacher but more like a mate.

“We’re gonna follow the rules”… then proceeds not to follow the rules 😂

I live in West Texas, and by no means say “the Texas way”. However, I cook my brisket hot and fast. Maybe next time you shoot for “hot and fast”, with a crazy Sam the cooking Guy injection, and make that brisket in 4-5 hours minus the resting time. Could make for another video...JS

I sincerely thank you for putting this in the normal way. I enjoyed watching it so much more and understood your process better. Love your stuff Sam !!

We (here in Texas) do it almost the same way, with the exception of....we put it on around midnight. Go to bed, wake up in the morning, check everything out. It usually comes off around noon ~ 2pm. Goes in the cooler just the way you did it until everyone is ready to eat. So, it may rest for several hours. It will melt in your mouth.

i'm confused, i thought briskets come already cooked out of the smoker and then you have to uncook them and bring them back to the butcher.

"look at all the juice pouring out!" - Ya because you didnt let it rest!

Hey Sam, As a central Texas smoker I use the same seasoning as you. I will give you a hint that helped me make the best briskets I have ever done and have been told are restaurant quality by many people. I inject beef stock into the brisket the day before after I trim. I also use a pellet smoker. I use hickory and oak pellets that is the closest I have found, flavor wise. I put mine fat side down to help block the heat. I have cooked fat side up and it tends to dry out on the bottom. I put it on the lowest or smoke setting for minimum 5 hours, that makes the extra smoke to get smoke ring and bark then go to 225. I have done it as long as to the stall. I then wrap in two layers of butcher paper and go till I get to 200 to 203. It falls apart going to 205. I then let it rest in a cooler for at least 4 hours.

I live in central Texas and I have made as many great briskets as I have bad ones. Always over live oak. And I do not use sauce. Good BBQ does not need sauce. I never put A1 on a good steak either. You did great!!!

“What’s this?” “A thermometer” “Ah right”

I started to get anxiety when he had the grill lid open that long... I love your videos Sam but close the lid on your smoker please... 🤣

For anyone who finds this and uses a pellet grill, you can get the good dark bark but it's going to take a lot of time. Best brisket I ever made was on a pellet grill and took 21 hours. Use 180f super smoke for 4 or 5 hours, then increase temp 10-20 degrees every few hours and don't wrap until 160f internal. Then use 275f cooking temp once wrapped. Cook to 205-210f internal and let it rest several hours wrapped in a towel in a small cooler before serving.

This is probably my favorite video of yours because of your honest approach to a difficult piece of meat to cook. Makes some of newbies not feel too bad about being nervous about smoking a brisket. Great job. Also, you need to get some cotton liners to wear under some nitrile gloves so you’re not torturing yourself holding the brisket bare handed.

Native Texan here.. I’d DESTROY that. Damn that’s juicy

Did Sam really just say "let's get this guy off" LOL

I’ve had to shy away from your videos lately because I’ve been dieting but I saw this and had to watch it, really glad to see you doing some bbq videos! That looked as good as any brisket made in a stick burner, outstanding job Sam!

Smoking a brisket is deceptively difficult. Anyone can smoke a brisket. Few can smoke a really GOOD brisket. Nice work, Sam. Looks like you nailed this one.

The same video from 2 months ago, just not in that weird reverse order.

Why is Sam lowkey groping the brisket though 😂

Dude has the sickest cabinets I've ever seen in a house before. That crazy zebra wood. And the backsplash is dope too.

There is a definitive line between the flat and the point, and you cut straight through it. Cut at the line near the tip, at an angle. Your knife will glide through the flat in a natural path. The point is for pulled beef, and flat is sliced. One is close to a Boston butt, and one is specifically beef.

As a Texan - you did this right, even w/ the garlic. Just never, ever, ever add brown sugar. Never.

"Sam!, Have you seen our kitchen towels?!?!" Sam: *Slowly walks away..........*

looked awesome only tips are start early, trim a more on flat, more spice with mustard binder, wrap with more paper. practice makes perfect!!

Okay, this video may be a year old. Yet it still makes your mouth water watching it. Brisket is soooo good

I’m not one to wrap my brisket, but this makes me want to give it a try 🤔

I just spent the last two days watching nothing but brisket videos on KZfaq, and then you launch this? What are the chances???

Its so funny how you can tell when sam is confident but not at the same time. Confident it will be amazing but not confident the video will see the light of day. Then when its all finished BOOM yes baby.

Austin guy here: The way you make a perfect brisket is to slather the butcher paper in beef tallow. That is Aaron Franklin's secret. Also, temperature is not the end all. This is not a steak. The way it feels and the rendering of the fat tells you when it's done. And one reason not to add additional seasoning, such as garlic powder, is because it blocks the meat from absorbing the smoke. And let it rest for a LONG time. But good job. Looks like it turned out great.

I’m from Central Texas and I say chuck that in the microwave on popcorn

FINALLY! Also let me say the first one was not "difficult to follow" it was just annoying. Great channel though guys!

Can't believe I am just seeing this now. Anyway, your commentary on brisket is spot on. I love the not done at 11pm anecdote. It always turns out that way. Also, a good way to get some extra smoke is to take some of those pellets and put them in a smoke tube. Fire it up and put that in there with it. It adds extra smoke for the first 4 hours which is what you need for more color/flavor.

This is the most Canadian Brisket cooking video I've ever seen in my life...

who else thinks that a live stream of Sam cooking something would be cool👍

"Let's get this kid outta the bag" 👁️👄👁️

Eeeekkkk.... My fellow Central Texans are having a moment of silence for this cook. Even the keyboard commandos are speechless. At least Sam got one juicy slice after he said you shouldn’t cut so soon.

Looking good. As a native Texan the rub was excellent, smoke paprika I would have added. Know the hot side of your pellet smoker the point goes there. I'm glad you didn't use foil, it destroys the bark. Every Texan will tell you good bbq does not need sauce. Also using red oak or post oak pellets are best. Great job!

*Tries to measure brisket on scale instead of weighing his bowl of scraps he cut off* Lol