Do you want to learn how to smoke brisket?
In this video i'm going to show you how to smoke brisket in a charcoal BBQ!
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If you own a charcoal BBQ, you'll be able to follow this video and learn how to smoke brisket.
There are many different types of kettle style BBQ's, however the set up and method we've used in this video will suit most kettle BBQ's.
Or if you own a different type of charcoal BBQ, you can set that up for smoking and reference the temperature guides and brisket tips shown in the video.
Now this brisket was one of THE BEST briskets i've smoked! It was so unbelievably juicy, perfectly tender and packed full of flavour.
If you are going to learn how to smoke brisket from a video, this one is it!
Brisket quality is one of the most important parts to get right when smoking a brisket. My strong advice is to spend the extra money and get a good quality brisket. If you have a group of friends to feed, suggest everyone splitting the cost and get a high quality brisket, your results will be much better!
You want to look for a nice uniform brisket with a nice thick flat, a brisket with a nice amount of marbling (intramuscular fat), but not one that's got heaps and heaps of top hard fat on it too. Try to avoid cheap, lean and small supermarket briskets.
The brisket I used in this video is something you want to try and target.
For anyone wondering, the brisket I used in this video is a Rangers Valley "WX" brisket with a marble score of 5+. I picked it up from our butcher at Austral Meat here in Adelaide.
For reference, find some of the temperature guides and brisket steps we used in the video below:
- We ran our smoker at around the 275F/135c range.
- We smoked this brisket for around 4 hours before we set up to boat it. I like to aim for a brisket internal temperature of around 160F/71c before I wrap/boat. I also like for my bark to be nice and set at this point too.
- I started checking for probe tenderness around the 200F/93c brisket internal mark, this took around 9.5 hours in total to get to that point. That time will vary depending on the size of your brisket, the type of BBQ you are using and many other factors.
- I wasn't 100% happy with the brisket probe tenderness around that mark so I kept the brisket smoking until I was. It wasn't until around the 205F/96c mark before I was happy with it. Always favour probe tenderness over internal temperature, some briskets will probe nicely around 200F/96c, others may need to go as high as 215F/102c internal before they are right. Every brisket is different and it may take some practice before feeling and understanding what is right.
Also, if you are interested in more kettle BBQ videos, check these ones out below:
Different Kettle BBQ set ups: https://youtu.be/337y4bgOcVI
How to smoke pork ribs: https://youtu.be/4yO6VL4ZK-Y
Beginners guide to BBQ: https://youtu.be/KRR2-AeAB0Y
Crispy pork belly: https://youtu.be/NIQhQn124zg
Snake method set up: https://youtu.be/lR9u4AF_DS4
As for the products used in this video, see below:
Blackjack Kettle (use code "lownslowbasics" to get 10% off your purchase): https://www.bbqspitrotisseries.com.au/oklahomajoe-black-kettle
For the rubs, smoking wood & briquettes: https://www.naturalsmoke.com.au/product/basics-bundle/
We've also put together some specials on the Inkbird products we use.
Special links below:
Fast read thermometers: https://www.ebay.com.au/itm/324451328953
Vac Sealer: https://www.ebay.com.au/itm/324528547728
WiFi/Bluetooth Thermometer: https://www.ebay.com.au/itm/324609429457
High Heat Gloves: https://www.ebay.com.au/itm/324567125548
Temp Controller: https://www.ebay.com.au/itm//324474975799
Thanks so much for watching this video and please ask any questions in the comments below. See you next time!
#brisket #bbq #lownslowbasics
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