How to Make the Ultimate Texas Barbecue Brisket in Your Own Backyard
How to Make the Ultimate Texas Barbecue Brisket in Your Own Backyard
Test cook Bryan Roof makes host Julia Collin Davison a tender and delicious Texas Barbecue Brisket. Then, equipment expert Adam Ried shows host Bridget Lancaster his top pick of coolers.
Get the recipe for Texas Barbecue Brisket: https://cooks.io/2Wk5vxu
Buy our winning cooler: https://cooks.io/2H7K3U9
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Winner winner, indeed!
The brisket looks amazing however, I live in an apartment and don’t have access to a grill. How can I achieve this type of results with my oven?
Surprisingly excellent video on beef brisket Central Texas style. Aaron Franklin adds paprika to his "secret" rub of Kosher salt and ground black pepper. Check out his videos. Try smoked paprika by Simply Organic–better than either McCormick offering. Franklin uses post oak, although that is more of a matter of personal taste on charcoal–between post oak, apple, pecan or cherry, etc. Butcher paper is said to make brisket taste "beefier" than foil. Everything else ATK/Cook’s Country has learned and put in the video is Texas-authentic and really great! A ThermoWorks meat thermometer with probe is an absolute MUST! Best charcoal on the Weber is B&B oak charcoal (orange bag) from Ace Hardware. Bon Appetit, y’all!
Not sure why it took two years. There are similar recipes on amazingribs.com … also where you buy the brisket is key…..
wrapping at 165- 170 range is optional, but it does help shorten cook time. I tend not to wrap but I run a vertical cabinet smoker at 225° and it will hold temp for about twenty hours. Most folks say they cook a brisket for at least ten to twelve hours as a reference for when you want it to be served. if you wrap it to cook once it is off the pit, just leave the wrap on then wrap in a couple of large towels before putting in the cooler and it will hold for hours so you can take it over the river and thru the woods to granny’s house. these days the pretty much standard rub is equal parts salt, pepper, and garlic. Yes, I am from Texas and have been trying to cook the perfect brisket since 1972. No BBQ is complete without at least half dozen links of sausage from central Texas on the pit. what he didn’t talk about is meat quality, I see no point in paying for a prime cut brisket and tend to go for choice, after all you are going to trim close then cook to render out a lot of that fat till it is practically fall apart tender. I would say if you follow what he did you will get good brisket. the one problem with the Weber is there is not enough cooking surface to toss on a pan of beans or mac and cheese while the meat is cooking.
After filling 116 of charcoal briquettes on set, where did he get another 10 used charcoal briquettes below? How long does it take to burn 10 used charcoal briquettes?
This is why I rely on Cousin’s, Red Hot & Blue, or Dickey’s
Superlative!
Brian, what are the chances that you can extend your "research" into cooking brisket on a kamado style grill.
If you want a good smoker for brisket try a Pit Barrel Cooker the large size . load it with charcoal as directed, light then add a few of chunks of pecan or oak to the lit coals hang the seasoned meat and check it in about 3 hours , at 160 degrees wrap the meat and return to the pit barrel . I cook mine to 212 degrees . with just one load of charcoal . Perfect cook every time. This is about as close to light and forget as I have found .
Where’s the recipe without login/password bullshit??????
I dont really get this. You turn a nice red piece of meat into a black burned piece of charcoal and you’re supposed to shout hallelujah.
This time, a comment is truly worth it. I have a vertical electric Masterbuilt smoker. I’ve had really good success with it for years.
But this recipe? This recipe (adapted to my smoker) is perfect! Omg, perfect results, simply the best brisket I’ve ever tasted, the best I’ve ever made! Thank you ATK, you’ve done it again. Your 2 year investment has made me into a brisket superstar in my circle. I’m a happy happy smoker today!
Love the show videos outstanding and I was drooling. brisket looked amazing
Thank you sssssoooooo much for all the time you guys have put into this! I never thought I could ever do this on a regular grill. And now I see you can.
This recipe that took them 2 years to develop is the exact same recipe that has been in about 500 other brisket videos on Youtube for years.
My stepdad just made this. He followed the directions to the letter and it turned out AMAZING! Thank you for the secret recipe 😉
So y’all spent two years on a recipe that has been around for decades? Such a waste of time and resources.
I have lived in Texas most of my life. At 63 years of age I have smoked probably close to 500 pound brisket my own self. In fact the reason I bought my Oklahoma Joe smoker was specifically cook a brisket and pork shoulder. That’s fine and good when I can cook at home, but occasionally find myself on the road at relatives or other peoples house who don’t have a 600 pound offset smoker. I tried early on to do briskets on their barbecue grills with at best mediocre results. Thank you for perfecting this. As I watched, it all made sense, and I am somewhat surprised I did not figure this out. Again, thank you from the bottom of my heart. I love you show and watched every episode when it was only on PBS tv, and the internet was not available.
That brisket does look great and the way I love it too. I would love to be able to cook it and have it taste that delicious after it has finished cooking.
6:08 has anyone ever thought that Adam Ried reminded anyone of Ted Nivison?.. just me?
I missed what the spice rub they coated it with halfway through cooking was
It won’t take me two years to try this. 😉
… Have done this technique half a a dozen times now, and it has been a 100% crowd pleaser every time … !!! <> Thanks so much for sharing this you guys … };^) … !!!
I wonder how many separate briskets were used to film this episode? Looking at the shadows in the background, I bet the whole cooking portion was filmed in less than 2 hours
I did my very first brisket by following these instructions, and it was a triumphant success! 100% would recommend doing it this way for the complete newbie. Thank you Cook’s Country and America’s Test Kitchen!
Watching videos like this in the middle of the night is a bad idea… Really bad!
Nothing that touches our elections should be from another country. Everything should be done within the confines of the USA, by equipment and software made in the USA. This crap of outsourcing has got to stop.
I agree with Linwood…we can’t trust anyone. The RINOs need to be thrown out of the party and out of goverment completely. It’s outrageous that a handful of people are able to manipulate and dicate the lives of over 3 billion US Citizens. This is not a game and I resent the hell out of this crap. This my life and life of every American Citizen and these a-holes DO NOT have the right to do what they’re doing. I have rights bestowed upon me by the creator and these b@stards have no right to infringe upon my life the way they are doing.
As for people like georgie sore-a$$ and seyers, they are indeed globalist who believe they are going to be in charge of a secion of the world under the NWO via the united nations. The united nations is an evil organization. Read UN Agenda 21 and the 2030 Agenda. Wake up people and put your foot down…HARD…on georgie and his evil cohorts.
People…please read the US Constitution and understand it. Take the free online courses that are available to you via Hillsdale College. Believe me, they are worth it. and it behooves you to know your rights under the law of this great Nation.
I am a Texan on the other side of the world, and this is ABSOLUTELY AMAZING!! Thanks from the bottom of my heart!!!!!!
I have never grilled anything in my life, but that brickette trick is nothing short of amazing. I love the precision!
I’m a Texan and I approve this video! And if anyone is ever in Texas try the thousands off bbq joints with Franklin’s bbq in Austin in my opinion being the best! But there’s plenty of competitors right at their door! Thanks ATK, for taking the proper time and care to turn out a great video and brisket!
I’ll try this with my pellet snake!
Truly a labor of love that looks so delicious.
Side Note: American Country People are what Asian’s call: $$$BILLIONAIRES$$$ Something to think about…
I feel so blessed to (a) live in Texas, and (b) be at the top of the food chain!!
Okay, I am making Brisket for Sunday dinner. I had no idea it took all day, or two days rather.
Cannot wait to make this!! I’ve used your snake method quite a few times for pork butt and it was amazing!! I lived in Austin, TX for a few years and have really missed their brisket. This is a dream come true!!
This recipe works. done this method twice, but I’m getting old and lazy. I’m purchasing a pellet smoker next month. I will still use my new webber, had my first one for 30 years until it fell apart.
Thank you
Really enjoy your videos. A serious question: I have heard those bricketts have chemicals on the outside to help them start burning and all of that black should be burned off before you put your food on so it doesn’t leave a residue on your food. Is that true?
you had me…. then you pulled out the foil…. Use Butcher paper damnit…. Theres a reason for it…..
Can’t wait to try this,
I grew up eating brisket almost every Friday night. My mother didn’t use this type of method at all. Rather, it was cooked in a more traditional Jewish manner. Slow and low heat in the oven. Still very tender and moist. I love brisket over almost any other cut of roast. As for coolers. I bought a Yeti thinking I was buying the best. Totally disappointed. I like my Coleman much better!
Amazing! I will try this method. Thank you. The snake method is brilliant.
O…..M……..G!!!!!
Brisket and Yeti for the win!
this is amazing. what a labor of love. im going to make this
I have more respect for brisket now. Always loved it, but now respeck.
What a strange technique, amazing that it took 2 years! @17:11 spice rub? You used salt and pepper…that is not a spice rub. 🤭 Looks amazing though! Grats!
This is exactly Aaron Franklin’s method down to the salt and pepper rub, temperature, and wrap, couldve saved a lot of time and lbs of brisket by just copying him.
2 years? I have been using that exact same method for around 10 years and it took me about that long to perfect it.
For anyone who does not have one of those super-efficient yeti coolers try adding a couple of fluffy towels, one above and one below to help retain the required heat needed to finish the tenderizing step.
Also, the whole trimming of fat is not essential, so unless you are decently handy with a knife just leave it, it’s better to have and not need than need and not have.
Finally, practice…..a lot. Pick a method that works for you and stick to it.