TEXAS STYLE SMOKED BEEF BRISKET | Pigskin Barbeque

Описание: Pigskin Barbeque Presents.....Smoked Beef Brisket on a Brinkman Trailmaster Limited Edition

It's said that Beef Brisket is 1 of the most difficult cuts of meat to deal with in the world of BBQ. In this video I will quickly show you how to trim, smoke and produce tender juicy brisket time after time.
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**HOW TO TRIM & COOK BEEF BRISKET**
1. Trim the fat and silverskin on the meat side of the flat.
2. Trim the deckle to about 1/2 inch past where the flat and point would meet. don't remove all the fat in between.
3. Trim all the fat on the fat cap to about 1/8 to 1/4 of an inch
4. Trim all the outsides of the brisket that looks gray in color.
5. Trim any hanging pieces.
6. Season brisket, wrap and place in fridge overnight
7. Remove brisket from fridge and set out at room temp for 1 hour before cooking.
8. Prepare smoker/grill to cook between 265 to 280 degrees
9. Add Mesquite, Hickory, or oak wood logs. When heavy white smoke is gone place brisket on smoker/grill. If you are using an off-set smoker your smoker will be hotter above grate level so place the brisket fat side up and turn the point towards the firebox. If you are using a smoker/grill where the heat is below the brisket then place it on the grate fat side down. Use a water pan.
10. Keep fire and wood smoke going and don't open to look at the brisket for the first 3 to 4 hours, then probe to check temps.
11. At the 6 hour mark of cooking check temps and water pan.
12. At 8 hours check temps, looking for an internal temp of 203 to 208. If the brisket isn't at this temp then check it every hour of additional cooking time.
13. Once desired internal temp is reached remove from smoker/grill and wrap in a double layer of foil tightly, then wrap in a larger dry towel. Place another towel in the bottom of a cooler, place the brisket on top and closed the cooler for 1.5 hours.
14. Remove from cooler, place on cutting board and slice the Flat against the grain. Slice the point in strips or cube it up to make burnt ends.
15. ENJOY and tell me how your brisket turned out.

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VIDEO EQUIPMENT:
Vegas Movie Studio 14 - https://goo.gl/aSdy3L
Canon EOS T6i Camera - http://amzn.to/2sEBKqJ
Canon EF-S 24mm Lens - http://amzn.to/2sZgETm
Canon EF 40mm Lens - http://amzn.to/2sk2Y8T
Canon EF 50mm Lens - http://amzn.to/2sjE6Ou
Sunpak Ultra 6000PG Tripod - http://amzn.to/2s8JrbI
Z Tripod Adapter - http://amzn.to/2sZ9Yoh

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COOKING & GRILLING EQUIPMENT:
Brinkman Trailmaster Limited Edition -
Brinkman Firebox Basket - http://amzn.to/2sZ0GZA
Brinkman Premium Grill Trailmaster Cover - http://amzn.to/2sZbfLY
NEXGRILL Deluxe 6-Burner Gas Grill - http://amzn.to/2rGld7q
NEXGRILL Cover - http://amzn.to/2sI5DXj
Knob Where You Need It, Propane Knob Extension - http://amzn.to/2rG8KjO
Weber Kettle Master Touch 22in - http://amzn.to/2r6xNho
Weber Cover - http://amzn.to/2sjObe5
Weber Rapid Fire Chimney Starter - http://amzn.to/2s8W1rD
Weber Char Basket - http://amzn.to/2r6BJPi
Weber Firestarter Cubes - http://amzn.to/2s8LXi3
Smokenator 1000 Kit - http://amzn.to/2r6hotz
Maverick 733 Wireless Thermometer - http://amzn.to/2s8W8mQ
Instant Read Meat Thermometer - http://amzn.to/2s8JMLz