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Flat cut brisket recipe Videos

The Best Smoked Brisket Recipe by Traeger Grills

//www.traegergrills.com Traeger Grills presents The Lonestar Brisket Brisket is one tough cut of meat that above all, requires patience on the part of the ...

User Comments

Seth Riley commented on 18 Jul 2015

Is that just the flat? Spending that much time on a brisket flat is just pointless.

Stacey Link commented on 23 Dec 2015

+Seth Riley I see what you did there!

Tim Wilson commented on 20 Jan 2015

Brady. Why only mop 3 or fewer times? I made this recipe and I cooked it to 185 and it was still tough. Could that be due to over-mopping?

Steve Baker commented on 05 Sep 2015

+Tim Wilson Not that I am an expert but in my learning and research, I've discovered that the collagen in the meat doesn't start to break down until 190°F is reached. Getting up above this temp will start to tenderize the meat and give it that "fall apart" finish that you are after. The longer you maintain an internal temp of at or above 190°F (I like to get close to 200°F) the more tender that meat will become. It makes a world of difference. Try this on pork and red meats. Don't forget about the stall either... It's a killer. It comes at about 140°-150°F and can be solved by mopping or spraying the meat to prevent drying and sweating and then wrapping it in foil to keep the moisture in. Good luck!

How to Trim and Separate a Brisket by The Wolfe Pit

In this cooking video The Wolfe Pit shows you how to separate and trim a packer brisket and get it ready for the pit. Join The Wolfe Pit on Facebook ...

User Comments

Dinah Cox-Moore commented on 01 Aug 2015

i just followed your instructions, hopefully to a T, and am about to rub and put to bed for the night. geez that was kinda intimidating!! LOL thank you for the video!

TheWolfePit commented on 01 Aug 2015

+Dinah Cox-Moore Thank you Dinah! Please let me know how it turns out!

Donald Meiner commented on 20 Jun 2015

You need to get a sharper knife.

TheWolfePit commented on 20 Jun 2015

+Donald Meiner Wouldn't it be easier to sharpen the knife I have? LOL Thanks for watching!Larry

Debbie FoodPrepping commented on 19 Sep 2014

Larry, I love Brisket but I have never seen one like that. We don't have Butcher's here where we can go in and get meats cut or where they sell pieces of meat like that. Not that I know of. lol The only Butcher we have is at the Kroger Meat Dept. Is one like you have cheaper than say the flat cut or the point cut?

TheWolfePit commented on 19 Sep 2014

Thanks Debbie. Yes, the whole brisket will be cheaper than an individual cut. Thank you for watching!

Smoked Cajun Brisket - Smoking Series (Traeger)

Please share this video on Facebook, Twitter, Google+ or Reddit. here's the recipe: Cajun Seasoning 2 teaspoons salt 2 teaspoons garlic powder 2 1/2 ...

User Comments

MACHETE MOTA commented on 14 Dec 2015

I'm new to the smoking meats, can you smoke two 8 pound briskets at the same time in the smoker?

MACHETE MOTA commented on 14 Dec 2015

+Cooking With Jack Show thanks for the feed back!

Cooking With Jack Show commented on 14 Dec 2015

+MACHETE MOTA you can do any amount you want. just make sure they both are at the right temp when you take them off. If one finishes first, leave the other one on to reach temp and remove the done one.

DrGeezee commented on 14 Apr 2015

What type of knife is that?

Cooking With Jack Show commented on 14 Apr 2015

+DrGeezee it by victorinox. Not sure the name. I love it.

Areeb Usmani commented on 14 Apr 2015

when is your next smoking video!!!!!!!!!!!!!!!

Areeb Usmani commented on 16 Apr 2015

OMG you actually replied

Cooking With Jack Show commented on 14 Apr 2015

+Areeb Usmani around middle of may. I have a bunch more. smoked salmon, beer can chicken and injected tri tip

Ken Macdonald commented on 27 Mar 2015

Jack...what's your story? Retired...do you make a living on YouTube?

trunkzdbz commented on 19 Jun 2015

+Cooking With Jack Show Jack can I bend your wife over the counter and screw her silly? I mean with your little dick I'm sure she's not satisfied might as well let me get all the juice's flowing out her sweet pussy right, with my monster cock, let me pound her in half for ya, what'dya say?

Cooking With Jack Show commented on 27 Mar 2015

I run my sauce business //TheBestSauces.com and I run my two youtube shows //youtube.com/jakatak69 and //youtube.com/jackonthegoboth businesses together is a full time salary. I can't support my family on it all yet but someday my wife will be able to retire and work with me all the time. I miss her during the day and that would be awesome.

Colin Malloy commented on 24 Dec 2014

One thing I always do with my briskets is cut slits into the fat cap before you rub your seasoning or else the rub won't fully penetrate that half of the meat. So cut slits every inch or so, add your rub into the cap making sure to rub the seasoning into the slits. Adds so much more flavor!

Colin Malloy commented on 24 Dec 2014

Oh I watched a little further and you actually mentioned it.

How to smoke beef brisket in a pressure cooker | Chef Cristian on Food Chain TV

In this video, you will learn how to use a pressure cooker and liquid smoke, to pressure cook some smokey flavor into a flat cut beef brisket. Obviously, smoking a ...

User Comments

Marian Clanton commented on 19 Nov 2014

I love some beef brisket. I noticed when you took it out after it was done you use a fork to remove it from the cooker Rather you are putting it in or taking it out you should always use a pair of tongs on all kinds of meat. Look there is a set of tongs on the counter We want to keep all the natural juices in and let the flow natural. Not from being punctured

Gary Sampson commented on 01 Feb 2015

Oh, please!

How to Carve/ Slice/ Cut BBQ Brisket. Like a Pro!

For more Info! Please visit our Facebook Page HERE!! https://www.facebook.com/elrabbitsbbq we post useful information everyday. You can also find us on ...