Smoked Barbecue Brisket with Burnt Ends

W3Schools


Chef Tom smokes up a classic smoked barbecue brisket with burnt ends on the Yoder Smokers YS640 Pellet Grill.

Full Recipe: http://thesauce.atbbq.com/smoked-barbecue-brisket/

Featured products:
Yoder Smokers YS640 Pellet Grill – https://www.atbbq.com/yoder-smokers-ys640-pellet-grill-standard-cart.html
Flavolcano Smoky Red Pepper Sauce – https://www.atbbq.com/flavolcano-smoky-red-pepper-sauce-by-pancheros-mexican-grill.html
Plowboys BBQ Bovine Bold Rub – https://www.atbbq.com/plowboys-bbq-bovine-bold-rub.html
Cattleman’s Grill California Tri-Tip Seasoning – https://www.atbbq.com/cattlemans-grill-california-tri-tip-seasoning.html
Firebug Grilling Sauce Mild BBQ Sauce – https://www.atbbq.com/firebug-grilling-sauce-mild-bbq-sauce.html
Reida Honey Farm Raw Wildflower Honey – https://www.atbbq.com/reida-honey-farm-raw-wildflower-honey.html
Wusthof Classic 6″ Curved Boning Knife – https://www.atbbq.com/wusthof-classic-6-inch-curved-boning-knife.html
Wusthof Gourmet 14″ Brisket Slicer – https://www.atbbq.com/wusthof-gourmet-14-brisket-slicer.html
Butcher BBQ Pistol Grip Injector – https://www.atbbq.com/butcher-bbq-pistol-grip-injector-50-cc.html

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36 replies
  1. Nadir Shkukani
    Nadir Shkukani says:

    I’ve tried cooking brisket so many times following your vids but it keeps getting tough. I smoke it at 275f for a couple hours until I see the crust form, take it off, wrap, put back on at around 250f, remove when the brisket internal temp is at 195f, leave it to rest for a couple hours but EVERYTIME, it’s tough. It’s not great at the bend test either…

    I only get about 2kg (4lb) from the point so should I be cooking it at a lower temperature and cooking it for a shorter period?

    Any advice would really help please!

    Reply
  2. Nadir Shkukani
    Nadir Shkukani says:

    I’ve tried cooking brisket so many times following your vids but it keeps getting tough. I smoke it at 275f for a couple hours until I see the crust form, take it off, wrap, put back on at around 250f, remove when the brisket internal temp is at 195f, leave it to rest for a couple hours but EVERYTIME, it’s tough. It’s not great at the bend test either…

    I only get about 2kg (4lb) from the point so should I be cooking it at a lower temperature and cooking it for a shorter period?

    Any advice would really help please!

    Reply
  3. Paul Arndt
    Paul Arndt says:

    How big a brisket was this? It's my understanding that the rule of thumb is 90 minutes per pound. So you were at what, 8-1/2 hours? So that came out to be a 5-6 pound brisket?

    I have a 13 pound full packer brisket. So my total cook should be around 19-20 hours?

    Reply
  4. Paul Hudson
    Paul Hudson says:

    Two questions: 1) if you separated the point and flat at the start, does that change anything on the timing, and 2) Any reason why I couldn't do the second phase cook in the oven rather than on the barbecue?

    Love the channel, I'm envious of your amazing barbecue set up. Can't do that in London!

    Reply

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