How To Make Smoked Brisket Made Easy for Beginners Vol. 2

Рет қаралды 130,683

3 жыл бұрын

Smoked Brisket Made Easy for Beginners:
• How To Make Smoked Bri...
Today we revisit how to make smoked brisket made easy for beginners. This time we are coming with Volume 2. This was made especially for those of you that had problems smoking your own brisket following the first video. This video is more of me doing the cook step by step so you can witness what I do in cooking brisket.
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Пікірлер: 328

@TheDawgfathasBBQ 3 жыл бұрын

To see more brisket cooks, click here: kzfaq.info/sun/PLwGJilGGtsRPlZMbY_rWYKy7QSo3F6Ab2

@drummerboy100jh 3 жыл бұрын

Hey man love watching your videos because the meat comes out consistently juicy, moist and looking the same every time using your methods, question when resting the brisket from 202 ° down to 150° is it resting in the paper on the cutting board or in an ice chest or something different? How long does the resting usually take, 2 hours or more? I usually don't get that result until its rested for at least 2 hours and sometimes more, but i am also using choice brisket. Thanks fo any help.

@donjones2190 3 жыл бұрын

You just wanna have a beer with this guy. What a GREAT personality. Thanks brother..

@curtisharolson6643 Жыл бұрын

He’s the best!

@drdrew3 3 жыл бұрын

The simplest brisket tutorial on KZfaq. I mean that as a HUGE compliment. Smart for beginners to use a smaller brisket as you did. Much less intimidating on many levels

@gasd6542 3 жыл бұрын

Another great video! It's like having a friend teach you bbq. Always a chill vibe and good information.

@chriswalters8110 3 жыл бұрын

I watched vol 1 four times before I did my first brisket. Used a pellet grill and it came out superb!!

@TJ-zl3tx 3 жыл бұрын

This was the first video I've seen suggesting to cook until the right color was achieved. The probe/thermometer at the end proves, experience and science rule.

@czarandmaeve 3 жыл бұрын

Ive only done brisket 3 times so there is some really good info in here for me, but i would definitly love a video on how to utilize the extra fat for tallow

@joelobstfeld1301 3 жыл бұрын

Hi from London, England. Thank you so much for this video. Just did my first brisket on the pellet smoker, following your instructions in this and the vol.1 video. Perfect result! 13lb brisket, ~9 hours to cook and a great smoke ring too. Keep on producing these videos. They are a great resource.

@markpickett5898 3 жыл бұрын

You are a great teacher, instructor, mentor, cook, etc.... You have the gift for it. Thank you for what you do. Mine tasted great.

@pelekibland 3 жыл бұрын

Yo, Mr Dawfatha!!! You rock my brotha. Thank you so much for your tutorials. Sharing the BBQ Love

@thegalleryBBQ 3 жыл бұрын

Start to finish the student learns. Thanks brother. Good stuff.

@MrFlavorade 3 жыл бұрын

I did my second brisket ever last week on the Weber kettle after watching your videos. It turned out awesome!!

@Cinnamonrh 3 жыл бұрын

Thanks for the help this weekend! Glad I found your channel keep up the good videos.

@lintzm 2 жыл бұрын

Thank you so much for these videos. I’m learning a lot. I love your teaching style

@brandonpalmer4529 3 жыл бұрын

I really want to see what beef tallow is please

@TheRealPunisher 3 жыл бұрын

Its just rendered down beef fat

@TheStevelaing 3 жыл бұрын

Check out Suzie at Hey Grill Hey KZfaq channel. She has a beef tallow video and explains everything, it’s really a good video

@bplus2625 2 жыл бұрын

I watched the Hey Grill Hey but that's a lot of filtering and the tallow is dark because it is full of carbon from burnt meat and connective tissue. There's an easier way using the same heat you're already producing to make your brisket. I put all my fat trimmings in a 6x6x2 baking dish, double wrap the top in foil and put it right next to my brisket on my Camp Chef smoker for the entire time I'm cooking. After my brisket is done I also pull the baking dish out and pour out about an inch plus of clean clear tallow into a mason jar. Then I scout for any meat in my baking dish with fat attached. That's the beef equivalent to buttery pork belly. Last, I use a spatula to smash the remaining fat in the baking dish, prop the dish on its side and come back 15 minutes later. I scoop out the chunks of solids and make a second pour into a glass bowl which eventually makes it into my mason jar. Be careful to only to get the clear liquid fat. No fat chunks, water or solids. Absolutely no filtering is needed if doing this carefully.

@rustypipes4608 3 жыл бұрын

Yes sir. Another great video, and appreciate the brief smoke-tube lesson.

@bigmac3602 3 жыл бұрын

This is great, I watched your earlier video but always good to get new perspective and ideas!

@donnabeesonrn 3 жыл бұрын

Thank you! I just smoked my first brisket for Christmas dinner using your video for beginners! It was delicious.

@Arcteks 3 жыл бұрын

I work in EMS and the guys I work with all voted for brisket. Up until your videos I didn’t have the slightest clue how to make a brisket. I’m doing the prep work today and start the smoke in the morning. Excellent videos my man, answered next to every question I had. Gained a sub, keep up the good work!

@BARROTJASON2 3 жыл бұрын

Amazing. Great follow up video. Keep up the good smoke. Dawg Fatha!

@rockyarchambeau5820 3 жыл бұрын

Great video!! Love your channel...Can’t wait to try this. 👍🏻👍🏻👍🏻🇺🇸🇺🇸

@BeeBee-qq3iu 3 жыл бұрын

You are a blessing! Thank you for posting these educational and entertaining videos!

@SDSBBQs 3 жыл бұрын

I'm going to have to try brisket again on the Traeger and I'll try it with the Salt and Pepper ratio you mentioned. Thanks for sharing 👍

@martinexoticsusa 3 жыл бұрын

Ive had a charcoal grill for 2 year, used it twice for hot dogs...I found your channel and now making my first ribs tonight!!! this hobby is huge!!!!

@gregcym 3 жыл бұрын

I love this guy! So easy to follow too!

@barbru3598 3 жыл бұрын

Me like inclusive narrative as opposed to "talking Down". Also enjoyed cook to color, wrap and cook till tender. Thank you

@robinholt5661 3 жыл бұрын

My first ever brisket is now 5 1/2 hours in, I’ve just wrapped it and it is looking good👍 many thanks for this video (and some others of yours I’ve watched) fingers crossed 🤜

@PeninsulaPeninsula 3 жыл бұрын

can't believe only just seen your video, made my first brisket yesterday, left it on overnight while I slept, (using Bradley smoke) cam out good today, am resting it for 4 hours now so not tasted it yet, but you are my new go-to man!!!!! Love the videos and love the food you make! thank you

@madhatter4743 3 жыл бұрын

Doing my first brisket today. You have been so helpful thank you

@wes3479 3 жыл бұрын

This is my new favorite grilling channel. thank you for all your expertise and knowledge. keep it up brother

@jamesryan5868 3 жыл бұрын

Smoking a brisket today Dawg ! Good information, going to try that smoke tube , thanks !!

@markgaray670 3 жыл бұрын

Thanks for sharing this video definitely need to try this out.

@ohiodawg4814 3 жыл бұрын

Great video. Thanks for the video Dawgfatha!

@kike21la9 3 жыл бұрын

Love the content brother much love to ya!

@aaronhoffmaster9336 3 жыл бұрын

Great video! I'm smoking my first brisket right now and hopefully it turns out well

@SmokinJoesPitBBQ 3 жыл бұрын

Nice job once again Dawgie!🤘

@richardwallace2715 3 жыл бұрын

Smoked my very first brisket today following your first beginners video. How could I go wrong with such easy to follow instructions? Fed over 25 people and I direct all my compliments to you! Thank you for the confidence by giving me the basics and then allowing for "whatever you like, it's up to you". I think "confidence" is the key word here and you have a way of instilling that into your listeners. Thank you! (You need to edit your pop-up rub recipe at 8:30 of your 2nd beginner video. I am not being critical, but knowing you, I knew you would want to know just like you edited the celery salt/seed)

@sikdeadshot1580 3 жыл бұрын

Thanks for the the vid big Dawg ! Definitely going to up my brisket game with this info. Can't believe the giant Smoke Ring in that brisket on a PELLET smoker!!!! you definitely got mad skills. Glad to be part of the Dawgpound.

@TheDawgfathasBBQ 3 жыл бұрын

Glad to have you bro! Definitely celery seed does help a bit with the smoke ring for sure. Combine that with the added moisture of spritzing and the magic happens.

@jimmyhiggins3067 3 жыл бұрын

Great video. I’m a beginner when it comes to Briskets. I love the way you explain things. Made my first one and it came out so good. Thanks for the video. I’m going to experiment with different rubs like you explained and definitely subscribing to your channel

@rufnut5300 Жыл бұрын

Thank you so much for your videos. I recently bought a Camp Chef Woodwind wifi 24. I followed your videos on briskets and ribs. Super helpful and well explained. Briskets have come out amazing, juicy, tender and a little bark! Ribs were the same. Cheers. Andrew from Woonona, Australia.

@CrossCutCreations 3 жыл бұрын

That was a solid looking brisket. I need to try one sometime.

@babelreport 3 жыл бұрын

3rd time following this recipe. 100% perfect! Thanks, @dawgfatha!

@thomashinojosa2581 3 жыл бұрын

Thank you for the tips and advice!

@legoyoshi7400 2 жыл бұрын

Thanks so much saw your first video followed it and got a awesome brisket. So cooking my 2nd one now. Your making me look good .

@darrellamy166 2 жыл бұрын

You are so informative, thanks so much especially on trimming.

@pratimoksha1456 4 ай бұрын

Thank you so much! I watched this video thoroughly and took notes before my first smoked brisket a couple of years ago, and fire up the notes and the video along with the smoker each time I make another one. (I'm starting to know it by heart now, though, after about half a dozen highly successful briskets.) I love to serve it with smoked beans as well (recipe from Weber - smoked beans with homemade tangy BBQ sauce).

@artgomez3157 3 жыл бұрын

Another great video! Thanks for the info!

@felixmakaura2104 3 жыл бұрын

Awesome video bro can't wait to try it

@albertmeyer801 3 жыл бұрын

Another great video! You make it look effortless and you inspire amateurs like me. My first one came out great after watching your Vol 1 and now I want to try adding celery seeds. Thanks so much - keep the videos coming.

@TheDawgfathasBBQ 3 жыл бұрын

That is awesome! Thank you very much!!!

@cathyanderson448 9 ай бұрын

I've made brisket 10 times now. Today's is a 14 pound one, my biggest. I loved both beginner videos and really love that u talk to viewers as everyday ppl. Ur videos made my friends think I'm great at cooking brisket. Thank u so very very much

@ricadaripper2764 3 жыл бұрын

You are a pro! I’m doing one for Easter for the first time. Wish me luck 🤞

@eliasellis 3 жыл бұрын

Hello. You are a natural teacher... I don't know what you do for a living but you should teach. We need good teachers in our country. Easy to listen to and interesting to work alongside. I wish you success and thanks.

@dgunter151 3 жыл бұрын

Man you make the best videos! Your one hell of a cook brother.

@tobiensam 3 жыл бұрын

Another lesson 👍🏻👍🏻 great video love your channel

@fluty0562 3 жыл бұрын

SWEET!!!!! Mouthwatering,, have some red oak curing,,, can’t wait to HOOK’it’UPPPPP!!!!😆

@JoseRivera01 3 жыл бұрын

Another Crown Jewel, you rock my friend. I love your videos. liked/subscribed, just keep up the good work!

@RicsBBQSpecialties 3 жыл бұрын

Good looking Brisky!! Absolutely Nailed it! 😎

@Jules-ub4fh 3 жыл бұрын

Love it mate thanks for the video, will definitely try the celery seed next time.

@johnluby3834 3 жыл бұрын

Tried the paper. This 16 lb brisket looks awesome sitting in the wrap right now. 14 hour smoke on the Weber kettle grill. Its sitting on the board and chilling out for a hour. Love smoking and grilling ...can never screw it up "that bad".

@federico9232 3 жыл бұрын

Always learning something new. Great followup video and maaaaaan your brisket wrapping skills is on point! 😅

@bassethoundguy3545 3 жыл бұрын

made a brisket like you said in vol. 1 turned out amazing!! thanks for the tips brother

@davidballard9312 3 жыл бұрын

Smoked my first brisket pretty much without instruction. Had to write that one off of course. Just smoked my second using your first video for beginners and I've now got clientele! Thank you for these videos, definitely looking forward to some on handling the trimmings!

@TheDawgfathasBBQ 3 жыл бұрын

Good stuff!

@MrJoeruggiero 3 жыл бұрын

Love your videos!!

@whattheforkpitmasterbbq1515 3 жыл бұрын

If ya like it then ya need to put a ring on it!!!! Good job, my brother!

@garcimat 3 жыл бұрын

Got my Pit Boss today after watch you first video.... this week I will do my first brisket ever... thanks to you... Cheers from Australia 🇦🇺

@shawnrussell1786 Жыл бұрын

You are the man looks Grate. Thanks for the pointers. 👍

@richmcatee3420 Жыл бұрын

This works great. The first one was great too.

@todemy6697 2 жыл бұрын

Just wanted to let you know that I truly love your channel and as a beginner with a crap grill they help so much. Because of you I have been able to produce some good brisket. Im an Texas 806 newbie and one day I will get a smoker and follow your other videos but again thank you for making videos for us backyard idiots!

@TheDawgfathasBBQ 2 жыл бұрын

That is awesome!!! Trust me, when you learn on the inefficient cookers, once you get a great efficient cooker it will be a breeze. I learned the EXACT same way... Glad to have you aboard.

@thoughtswordactionbeta6959 3 жыл бұрын

Lol i love this guys videos. Love hos attitude and love the fonish product.

@barbqizwhatido2545 3 жыл бұрын

As always looks amazing bro. Killer smoke ring

@4seasonsbbq 3 жыл бұрын

Great video Alton, very informative. That brisket looked absolutely delicious, BUT!!! I never throw the fat away. Put it in your smoker and let it melt down on your meat. Leave it in the smoker after you take your meat out and let it cook till your smoker quits. Why? Because catfish love love love smoked fat. I took some smoked pork butt fat to the river one day and caught more than ever. Don't throw it away. Have a great day brother.

@dhallpro 3 жыл бұрын

Great videos. Good job!

@TheHiltys92 3 жыл бұрын

Man great vid. Can't wait to smoke my 1st brisket!!

@bobthorman64 2 ай бұрын

Bro, I thoroughly enjoy your videos and will use all your great guidance as I learn how to smoke a brisket. You do such a great job editing and producing your videos. Thanks for all the efforts. The brisket world is better and more enjoyable because of your efforts.

@briantkiger 3 жыл бұрын

Never would have thought to cook it fat side down! Great tips all around!

@armst433 3 жыл бұрын

I have tried several briskets and the main thing is the brisket. Good brisket makes for a great BBQ. This is a great video for making a brisket.

@Euphoil 3 жыл бұрын

Thank you so much for posting how you smoke a brisket. I followed your advice and "method" and smoked a nice 12# brisket this past Friday for family Passover dinner!!! It was so good!! I grew up helping cook BBQ on an 8' x 12' grill using mesquite charcoal. But I have not had the time to BBQ, until recently. I have followed your method for Baby Backs and now Brisket. I used a pellet grill and smoked for ~6.5 hours then wrapped in butcher paper and smoked for about 4-5 hours longer. Perfection, it was so moist that the meat was falling apart as I was slicing it!!! We had 8 people eating brisket and only a couple large handfuls were left. Usually there was trays and trays left over (traditional roasting). I have now become the family's official smoker of Brisket and then some!! Thank you again for the guidance and help, you really walked as through your thought process!! Thank you again!!

@TheDawgfathasBBQ 3 жыл бұрын

That is awesome!!! Congrats on becoming the new resident pitmaster there...

@martybarron816 3 жыл бұрын

Real good video on how to trim and cook brisket. Trimming is one of them main reasons I dont but brisket so much fat, but your video helped me understand ow to properly cut it off :)

@Nashcaster 2 жыл бұрын

Firing up my first brisket this weekend!! Wo! Come on baby!! I might not have enough beer…

@curtisharolson6643 Жыл бұрын

New subscriber, you’re the best in the field my man, your content is quality, ✊🏽✊🏽

@bplus2625 2 жыл бұрын

I was following the first video today and it's still solid. My only mistake was not letting it cook long enough wrapped so my Brisket was slightly crunchy with each bite. My brisket was at the 190 to 200 mark for only a few minutes and I should have gone longer. Not the level of tenderness I was going for but a good lesson learned for me. Your video got me 99% of the way but it would have been a 100% if I didn't lose patience. It's okay though. I learned a lot about brisket and myself. 👍

@clagadin71 2 жыл бұрын

Hey Dawg, just found your channel, love your vids. Just started smoking, started late on my 50th bday this year. I tried your brisket with a few differences and it came out great. As a true beginner, I did it on my 22" weber kettle. 16 lb full packer choice brisket, 50/50 salt pepper, 7 hrs @ 250, at 170 I wrapped in butcher paper for 3 1/2 hrs, and put in a cooler for 2 hrs at 205. Came out nice and juicy and tender. Not as good as my fathers, but was almost melt in your mouth.

@TheDawgfathasBBQ 2 жыл бұрын

Awesome! Welcome to the game my friend!

@user-lv3oj4mt3z 5 ай бұрын

Going to try your style of brisket for the first time Enjoyed your KZfaq

@michaelpilot1 2 жыл бұрын

I used your technique for my first brisket. My girlfriends kids loved it so much that’s what they want for Christmas. Kids, lol

@mattyb6392 3 жыл бұрын

Nice, I'm definitely interested in the beef tallow video.

@danmitchell8476 Жыл бұрын

Just did this….came out great! Thanks man! Killer!

@willybob8910 2 жыл бұрын

This is way better than any cooking show I bing this man your awsome

@TheDawgfathasBBQ 2 жыл бұрын

Thank you sir! 👊

@timbrown1825 3 жыл бұрын

Have used the Dawgfatha's recipes to great success. But has an issue with this one specifically the temperature the Grill was set at. I have the same Black Label and setting the cook temp at 275F was cooking the Brisket way too fast. I dropped the temp to 225F for the rest of the cook, but did 275F for the wrapped portion, which was still too high as it reached 211F in less than 3 hours. The result was the brisket was over cooked. Next time I did this I cooked at 225F and 250F when wrapped, which is what the Dawgfatha did in his first Brisket for Beginner videp. Brieket came out great, bark and rub were excellent. This is a great video and helped me out a lot.

@bryangrady5661 2 жыл бұрын

Thx for a great tutorial!!

@jon4jesu 3 жыл бұрын

Dang Dawg!!! You the man!!! ❤️❤️❤️

@davidwoo3712 3 жыл бұрын

You and Rodney Scott are my favorite bbq you tubers! Good work

@TheDawgfathasBBQ 3 жыл бұрын

High praise! Thank you. Rodney Scott is an OG for real!

@jamesbirkhiemer6756 3 жыл бұрын

Thank you. It started great. But my fat cap lite up about two hours in. My shield wasn't closed all the way. I caught it. Saved it. Spritzed and Wrapped like you said. 2 hours. Awesome. Thank you

@AzAcer1 Жыл бұрын

You da Dawgfatha without doubt! Watched volume 1 and 2. Went with volume 2. It was an Awesome first experience! You Da Man! Thank you for sharing your knowledge. This technique and flavoring is a keeper!

@TheDawgfathasBBQ Жыл бұрын

Glad you enjoyed it

@lx2077bob26 2 жыл бұрын

Truly love your vids...your voice is shooting and nice to listen too,your very thorough

@TheDawgfathasBBQ 2 жыл бұрын

Thank you for watching and for commenting. I really appreciate the channel support!!!

@eddiesargent4163 3 жыл бұрын

Dawg pound is cookin this weekend!👍

@lobowynnTV Жыл бұрын

Your a true master of the Brisket

@jasminecarrillo2000 3 жыл бұрын

New subscriber and I can’t wait to try this 🤞🏽your videos are very good 👍🏽 im glad I found you 😊

@TheDawgfathasBBQ 3 жыл бұрын

Me too! Welcome!

@juanbaltazar6768 3 жыл бұрын

Super helpful video!

@Tokyodriving 3 жыл бұрын

Ok so I watched both videos so far. Sadly I started one and I've been second guessing myself so I'm researching more. Luckily I've made some changes and it's wrapped now in paper. Hoping it comes out like yours. If not I will try again. Then it will be start to finish 100% following your guides. Grill: brand new Ironwood 650.

@RBCbomber 3 жыл бұрын

Definitely want to see a beef tallow video! Also celery seed is high in sodium nitrite which is the main curing ingredient in pastrami, bacon, etc which is why it aids in the pink ring similar to the smoke ring

@jimbeama 3 жыл бұрын

Thanks for that info. I had never heard about using celery seed to improve the smoke ring, so I was wondering how it would help.