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Smoked BBQ Brisket Recipe | Tips For Smoking Beef Brisket

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Tips For Cooking BBQ Smoked Brisket:
1) Spend a little extra on Prime Brisket or Wet age lower grades. In
the long run, you will cook better briskets more consistently.
2) Don't over season the Brisket. Over seasoning the brisket can
mask the natural flavor of your brisket, and may end up flaking
when you are slicing it.
3) Fat Side Up Or Down. On Pellet Smokers I always cook fat side
down to protect the brisket. On other smokers I can go either way
4) On Pellet Smokers I always place the point closest to the
drainage area of the smoker. This is to prevent the grease from
burning as much on the drainage pan.
5) When using red butcher paper to wrap, don't over wrap the
Brisket. If the Brisket is over wrapped it will be similar to using
foil.
6) Cook to Temperature and Feel not to time. It seems like all
Briskets cook differently. One 14 pound brisket can take 2, or
even 3 hours longer to cook than another based on grade, temp,
humidity etc. To test for feel, insert a toothpick. If it feels like its
going into butter, you're good to go.
7) Allow your Brisket to rest. I would suggest at least 2 hours.
During the cooking process the Brisket has been pushing
moisture out, allowing it to rest let's the moisture to be re-
absorbed into the meat.
8) Slice against the grain. Slicing with the grain will result in tough
stringy slices.

Personally I have Smoked Briskets anywhere from 225 degrees up to the mid 300's. I have found that the end internal temperature is more important than the cooking temp. I was dabbling with hot and fast briskets almost 10 years ago. At the time, people were calling me crazy. Now hot and fast Smoked Briskets are all the rage not only on YouTube but in competitions as well.

Wet Aged Brisket Video: https://youtu.be/IeOPE-m9LSA

Check Out Mama Jean's Products: https://mamajeanssaucesandseasonings.com/

InkBird Meat Thermometer: https://amzn.to/2oGnLDl

ZGrills Smokers: https://amzn.to/2mlvO7H

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Cooking Tips With Mike – Grilling Burgers

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Smoked Wagyu Tri Tip cooked Hot & Fast | HowToBBQRight

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Wagyu Tri TIp Smoked Hot & Fast on my UDS Drum Smoker

#tritip #smokedtritip #howtobbqright

Smoked Wagyu Tri Tip

Wagyu beef has been popular in competition bbq for many years. I started cooking wagyu because the marbling (fat content) makes for a better tasting, easier to cook brisket. I’ve found that you really have to try to ruin a piece of Wagyu beef whether it’s brisket, steak, or even burger; the taste and moisture content is superior to most beef on the market.

I source my Wagyu from The Butcher Shop in Pensacola, Florida. My friend Kevin and his son Jordan run the shop, and they supply some of the best Wagyu I’ve found. Last week I had my first competition of the year, so I called Kevin to get an order in and he asked me if I was interested in trying some Wagyu Tri Tip. Of course I jumped on the chance because Tri Tip is rarely found in Mississippi and let me tell you this was some amazing beef.

Tri Tip is as common as Ribeye on the west coast, but in these parts no one cooks it. It’s actually the tale end of the sirloin roast, so normally it’s a lean cut of beef; but Wagyu beef is marbled with fat throughout. Traditionally Tri Tip is grilled over hot coals and sliced much like brisket. I wanted to go for more of a smoked flavor, so I fired up my drum cooker for this cook.

After a good dose of Salt, Pepper, Garlic (My Killer Hogs AP Rub – http://bit.ly/TheAPRub), I let the Tri Tip hang out for an hour to sweat. Once the seasoning worked on the outside I hit with a layer of my Killer Hogs Hot Rub – http://bit.ly/TheHotRub followed by a coat of my Killer Hogs Steak Rub – http://bit.ly/TheSteakRub for a corse texture on the outside.

Once the drum was running at 325, I placed the Tri Tip on the grill. I made up a quick mopping sauce with Balsamic Vinegar, Olive Oil, garlic and some seasoning.

– 3/4 cup Balsamic Vinegar
– 1/2 cup Olive Oil
– 1/2 cup Water
– 3 cloves Garlic minced
– 1/2 teaspoon Kosher Salt
– 1/2 teaspoon Corse Ground Black Pepper
– 1/2 teaspoon Crushed Red Pepper

Every 15 minutes I flipped the Tri Tip and basted with the balsamic mixture until the internal temperature reached 128 degrees. At this point I rested the roast for 15 minutes to let the juices soak back into the meat.

With Tri Tip you want to pay attention to how the grain is running throughout the roast. On the thinner end it runs pretty straight but as it gets wider the grain turns. You want to be sure to cut it across the grain for tender slices.

I was blown away by the flavor and texture. It was rich, juicy and taste like beef is supposed too. The seasonings and balsamic mop combined perfectly with the wagyu flavor. It was the absolute best Tri Tip I’ve cooked! If you want to try it for yourself give Kevin or Jordan a call down in Pensacola and they’ll take care of you. The Butcher Shoppe – https://www.facebook.com/TheButcherShoppe/

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For Malcom's BBQ Supplies visit – https://h2qshop.com/

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How to Eat Korean BBQ – Stop Eating it Wrong, Episode 22

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In our final Stop Eating it Wrong video of 2015, John Angelucci, General Manager of Do Hwa in New York City, teaches guests how not to be intimated by a tableside grill. Subscribe to Zagat's YouTube channel for more videos: http://goo.gl/AaWZHT

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