Full transcript of “The Brisket Technique the World Has Never Seen”. Click a timestamp to open the video at that moment. Need another video? Use the YouTube transcript generator.
0:00 All right, welcome back to season 7 of our show and it's summertime in full effect. We're cooking twin brisketss. We're cooking these fast and extremely hot. We want to get in and out of the heat. Let's show you how to get it done. All right, so we got two 16lb brisketss. I'm going to move one of these guys off to the side and just show you this one. Now, I'm leaving every bit of fat on this brisket. I'm leaving the decal on here. We're putting these on a kettle. It's a very large kettle grill. resembles a Weber kettle, but it's a homemade kettle. And I'm going to show you how to get both of these on there. I got a 37 inch kettle, but it's not going to handle these guys. And that's the ranch. So, we got one even bigger than our ranch. See all this fat on here? We're going to leave this. This is our friend. We're not going to touch this at all. So, we're going to start with some
0:47 rub, onion powder, garlic powder, lots of Hungarian paprika. Now, I've got some guests coming over today, and like I said, it's extremely hot outside, and we want them to come at 8, eat at 8, and leave at 8. So, we're cooking hot, and we're cooking extremely fast. Now, you can cook a brisket hot and fast. We're almost grilling this. You can cook it hot and fast if you know what to do. And that's what we're here for today. We're showing you how to cook this thing real hot, real fast, and get in from out of the heat. So, here's our rub. Get a lav it on. Make sure you pat it in. Just like that. And our salt.
1:35 We're going to get a good amount of that on. And if you guys don't know how to pick out a brisket, if you're cooking it my way, you want to pick out the one with a lot of fat, but not too much fat. And you want to get it to bend. So, if it bends like this and you can get it over, fold it just like that and you're not fighting with it, you're good to go. So, let's move this back over and we'll get some on this end. Just rub it in as you go. Now, we're going to oil this guy down. And we're going to oil this down with some avocado oil in just a second. But, I'm going to get both of them seasoned up. And like I said, no trimming at all.
2:22 And then we're going to go in with our black pepper. This is what it looks like. Just like that. And pepper them up real good. All the sides. Flip it back over again. You know, it's funny when you get used to working with larger pieces of meat. Sometimes I work with 30, 40 lb pieces of meat and something like this, 16 lbs. I mean, you could just throw this all over your the table. It's that easy to work with. And you know, while we're at it, let's get on our oil. Bring our oil in. I was going to show you this last, but we'll show you it now. And just get a good coat on here. Now, normally I use lard,
3:07 but we're cooking very close to the fire today, so I'm not using lard. Lard seems to burn a little bit more quicker and faster, so we're not using that today. And you can just see the color on this already from all that Hungarian paprika. It looks fantastic. That's it. Just rub it in real good. Let them sit out 15 minutes and then onto the cooker they go. So, we're going to meet you right back here. Get this onto the cooker and show you what other goodies we're going to make with this this will too. And I guarantee you it's going to be a nice southern meal. So, stick around. Don't go anywhere. All right, time to get these on. We're cooking on a 50in kettle today.
3:53 Actually, it's 53 in. Let's show you inside. All right, we're running on hydraulics. This thing is so heavy and so big that we need hydraulics to lift this. Take a look at that. Our fire is going nice. And the grates that we have on there are Argentinian grates. They're custom made. So, let's get this meat on. All right, we're going skin side down. And that's what you want to do on both of these guys. These are big boys.
4:39 Here we go. [Music] Just like that. And we're going to close up and we'll meet you back here. So, stick around. Don't go anywhere. Look at the amount of smoke that this thing kicks off. It's pretty nice. We got the perfect air coming in from little gaps. They don't match perfectly, and that's what you want because if it matched perfectly, you wouldn't get the perfect air in there, and you'd smother
5:26 the fire. So, on each side, it looks like a spaceship the way the smoke comes out each end. Just another toy. Men and their toys, right? We'll meet you right back here. Stick around. Don't go anywhere. All right, let's bring it over and out of the fire. Now, a grill like this, you got to work with it. This why you leave the fat cap on. Let's turn it over. We're going to get that half
6:13 into the fire. [Music] And that half into the fire. [Music] We're going to get a nice little char on here. And then off to the side it goes. So stick around. Don't go anywhere. [Music] All right. So those two brisketss are rolling on. We got an hour and a half into the cook and now it's time to mop. Let's show you a beautiful basting sauce. All right. So we're going to need a pot for this cuz we're going to heat this up on the stove. Beef broth. We're
7:00 going to go in with some beef broth. So 75% of this liquid will be beef broth. We're going in with a bay leaf. Two bullion cubes. They're going to add the salt and the spice and everything else that you need in here. It's a very simple paste. Going in a little avocado oil. That's going to get the mop to stick onto the meat. Otherwise, it's going to roll right off. And white wine. Brings a lot of flavor and is also going to tenderize the meat. We're going to give it a stir and onto the stove we go because we want to heat this up cuz we don't want to put cold mop sauce onto our meat. And then we're going to meet you outside to mop it. So stick around. Don't go anywhere. All right, time to baste. So we just
7:48 been mopping along here. I'm going to mop this and get this done quick. And if your fire is too hot, cool it down with some mop sauce. All right, that's it. We'll meet you back here. Stick around. Don't go anywhere. All right, we got that brisket out there and it's smoking away. So, what goes better with brisket in the summertime than red beans and rice? Let's show you how to get it done. All right, for this dish, you're going to need some red beans. And these are kidney beans. Now, I pick through these. And every once in
8:34 a while, you'll find a split one. You can hold them off to the side and just look for any kind of rocks that are in here. So, I'm going to bring in a basket. And what I'll do is just add them to the basket. And by grabbing them with your hand, if there's any rocks, they'll hit the bottom first. And you won't have to worry about that cuz you're using your hand as a sift. But I've looked through these already. So, right into the basket we go. I'm going to put this off to the side. Now, that was 2 lbs of beans. Onions. I like a lot of onions. Chop them up anyway. They're going to just melt down in here. Very nice. They're not going to disintegrate, but they're going to be in
9:20 there and give you a really nice oniony bite. And the powerful part of this dish is the ham hawks. And we're going to get those in in just a second. But you need the onion. The onion brings out the flavor in this dish. Without the onion, it's just not red beans and rice. All right. Ham hawks going right in. You get them all in just like that. Now, these are going to cook for about 3 hours. Red crushed chili flake. I add this in because I don't want to add a lot of hot sauce. You're also going to put two bouan cube in.
10:05 There's some bay leaves. Nice whole ones. We're going to put those in. And then we're going to add some water to this. Bring it up. No salt. You can taste at the end. And by the way, those ham hocks were cured by me. We'll leave a link in the description to how we cured those ham hocks. So, I'm going to go right up to the top of this. Just like that, just to cover the hawk on the stove. A little bit more on the stove for 3 hours. And we're going to check them and take a look. Meet you right back here. Don't go anywhere. All right. Look who we're working with right now. We're in the middle of a storm and we got those brisketss still cooking away.
10:51 See, we're no fair weather cookers here. We cook in any weather. Doesn't matter. We'll cook in the middle of a hurricane. That's the way you got to be. Die hard. All right, we'll meet you guys back here. So, stick around. Don't go anywhere. All right. So, our beans have floated to the top. They're on low. And that's the way you want them. Take them down till they're done. 3 hours. We'll meet you back here. Stick around. Don't go anywhere. All right, it's time to pull them. Here we go. Look at that wiggle on there. These were cooked at about 305°.
11:39 So, I'm going to get this inside the container and let's get that inside the container. All right, I'm going to bring these guys in the house and we'll meet you right back here. So, stick around. Don't go anywhere. Okay, our brisketss are in out of the smoker. 4 hours. That's how long we want on that. That's it. 4 hours of smoke. Check it out. Look at these guys. Now, they still have time to go. And
12:24 look at this. Now, I don't use a gauge or thermometer, but right now, if I had to guess, these are probably in the ballpark of 160. We're going to go in with some white wine. That's right. I know you heard it right. White wine. We're going to just give it a douse. Bring out some flavor in here. And you notice there's no liquid in here, right? They're going to release their own liquid. But we started them off just a little douse of wine to get that steam going in here. And now we're going to cook them off. Now, most people would wrap these and let all the liquid just pour out of the wrapping paper, but we're not doing that. So, we're going to wrap these up just aluminum. We're going to stick them in the oven at 290° and we're going to go to fork tender. So, stick around. Don't go anywhere.
13:15 All right. 290°. I'm showing you my setup here. See that? That's the brisket wrapped up in there. We're going to go to fork tender. My fork goes right through those brisketss. And there it is. 290°. Stick around. Don't go anywhere. All right, our brisketss are out of the oven. They've been resting now for about 45 minutes. And now to tie everything in, we're showing you string beans and sausage. I'll show you how to get this done. So, for this recipe, you're going to need some string beans. Sausage. Those are breakfast sausages made by me. And I cut them down into nice big chunks. Portoella mushrooms, garlic, and some onions. And look how big these garlics are cut. I just split them right in half. Those are for your garlic
14:02 lovers. Onto the stove we go. All right, our sausages are getting a little brown on them. In with the garlic and onion, same time. Just like that. A little shake. We're just going to bring some flavor out of these onions and the garlic. And there you go. We're going to let them sit just a little bit. We're going to start to caramelize the garlic and the onions just a tad. Delaze a little white wine afterwards. And then we're going to get our mushrooms in and get the water out of
14:48 those string beans are last. We'll meet you right back here. Stick around. Don't go anywhere. All right. Onions, garlic, sausages cooking down beautifully. Take a look at these beans. Look at those. They look great. See that? That's red beans and rice. Look how red those beans are. Give those a little stir. All right, back to this sausage. We're going to give that a little shake. Just like that.
15:34 Delaze little white wine. Here we go. Bring everything up from the bottom. All right, here's our mushrooms. We're going in with our mushrooms. Put them down. Bring the water out of them. That's it. We're going to leave the lid off and cook these down.
16:20 Touch the salt. That's it. Let them cook down and we'll meet you back here. So, stick around. Don't follow me around. All right. Our mushroom sauce is reduced down. So, all the water is out of the mushrooms. And right before you're about to take all the moisture away, right in with the string bean. We're going to bring a lot of flavor right out of this. So, get your string beans in just like that. [Applause] And we're going to reduce with the lid off just for a couple of seconds.
17:07 See, all the water's gone now. All the liquid from the mushrooms. And then you got your sausage in there. So, we're just going to give it a quick stir. Give that some more time to reduce. And now, drop the lid on. I'm going to run that for about eight minutes. Eight to 10 minutes somewhere in there because I still like a bite to my string beans. and we'll meet you over to cut up that brisket. So, stick around. Don't go anywhere. All right, here we are. Season 7's chopping block. Now, we're plating up a little different tonight. I want to show you both of these brisketss. We're going to cut into both of these brisketss and show you what we got going on. So, this is our first brisket. Now, I
17:52 put some plastic on the top while it was resting. Took the aluminum off. Now, like I said, I cook fast and I cooked hot. Seven hours on this brisket. Six hours to cook it, one hour for rest. And let's get into it. So, look at that. First of all, look at all that juice. This is from let it rest inside its own juice. So, this brisket defies everything ever taught. Not your traditional brisket. This is going to go against everything that you were ever taught with a brisket. I mean, first of all, look at the wiggle in there. So, let's get it out of the liquid [Music] and onto the bench. And look at that shake.
18:40 Now, keep in mind this is a 6-hour brisket. Let me get these gloves off. All right. So, the first thing we're going to do is get into this and cut it in half. So, I'm going to separate the point from the flat, and we're just going to show you the inside of this brisket. I mean, that's still piping hot. Take a look at this. That's a 6-hour brisket. We didn't rub towel against it or do any of that. We pulled it right out of that nice liquid in there. Let's slice this thing up. So, I'm going
19:26 to start from this end. And let's just get a little slice on here on the flat. So, here we go. We're not resting this. Let's show you what we got. See that? Got a nice bend on it. This is no rest. So, if I let this rest and if I slice it thin like this, we'll be even better off. See that? Can't complain with that one. I'm going to recover this and let it rest some more. Put it back in that nice shoe. And look at this. Let's give that
20:13 a shot. Outstanding for 6 hours. Now, I'm going to take it and put it right back in this juice right here, and I'm going to cover it back. I could even go into the oven with it, all warm at 150°, and just let it sit, and this thing is going to slice even more like butter. I mean, you can't go wrong with this. Let's show you the other half of this brisket. All right. So, we're going to put this onto the plate and I'm going to stick this half back in that nice broth. All right. I'm going to spin this around. This is the burn in. I'm going to just slice a big chunk off of this
21:00 immediately on here just to show you that can't go wrong. Look at that nice smoke ring. And we're just going to take a couple of burnins off of here. So, let's show you the burn in. Look at that. Let's cut that. And then we're going to cut that again. Give it. And it's piping hot right now. So, you guys that know brisket, you know that this is the wrong thing to do what I'm doing right now, slicing into this hot. But, we're showing it to you.
21:52 That's outrageous. Don't forget this was cooked on a homemade kettle about 3 in away from the fire. That's it. This was cooked directly over the coals. I mean, you cannot get any more direct cooking than this. Outstanding. Amazing cook. 6 hours. You're not going to go wrong with this cook. All right, I'm going to put this one back and then we're going to get into our other one. Don't go anywhere. All right, moving on to brisket number two. So, I'm just going to unwrap this guy. And look at that wiggle. And now, look at that juice. So, let's put some gloves on and get this onto the bench so you can see what we're working with. All right, first things first. This
22:39 brisket was a little bit thinner. And look at that. See the bend on there. And again, keep in mind the temperature that I'm working with. This should cool down more. But this is what happens if you want to feed people fast and you don't want to wait. Here it is. All right. So, we're going to separate the flap from the point. And we're going to let you guys see the inside of this guy. Look at that.
23:25 Can't go wrong with this. So, this end first. We're going to try this end first. We're going to cut into the burn end part first. So, let's just get a nice chunk off of here first. Look at that. Let's slide this to the side and we're going to get into our burn ends. Just going to cut this. And we're going to get a couple of burnins here. Oh, that is hot.
24:14 And that part is very fatty. That's the end of it. Now, keep in mind, I didn't trim this at all. So, look at that. Let's give that a shot. Both brisketss excellent. This one a lot tender. Choice brisket. Walmart. Can you believe that? That's right. That's a Walmart brisket. I figured I'd surprise you guys with that one. But this piece of meat right here is a lot more tender than that piece of meat. Probably two different animals. You never know what
24:59 you're going to get when you do these brisketss. And sometimes you think it's your fault when it's really not. But by cooking two different brisketss, now you see the difference. All right, let's show you that flat. All right, let's just spin this guy around and we're going to cut it on this side. This is my cutting hand. There we go. Let's check that out. Look at that bend on there. Pretty good. You can tell that this bin's a lot better than that brisket over there. See it? So, it's just got a really good bend on it. Fat and all. Look at that. It's got
25:45 a really good bend on it and it's hot. So, let's cut this and let's give this a shot. Nice smoke ring. Can't go wrong. Look at that. See the texture of that. Now, this brisket eats like a prawn. Spot on. Excellent cut of meat. I think that cow was doing a lot less work than that cow. All right, that's it. We're going to get organized and we're going to meet you guys right back here and play up and show you the rest of this beautiful meal. So, stick around. Don't
26:31 go anywhere. Some bonus footage. We've got the slice into this. We showed you the burn in, but we never showed you the finished product of this. So, I'm just going to go and get a nice slice on this brisket. and show you what we got in the middle here. Let's get a couple of slices out of here so you can see. So, what do we got? Look at that. Not bad. Look at that. Not bad at all. Let's slice into it like butter right through.
27:18 A bit fatty in the middle, but it pretty much rendered down. Fantastic. See that? You can pull it apart easily. Let's try it. It's excellent. fatty piece of meat, but an excellent piece of meat. All right, we'll meet you back here. Don't go anywhere. All right, here we are officially season 7's chopping block. Let's show you the rest of this beautiful spread. Check this out. Look at these beans.
28:03 These are the beans with the ham hocks. So, for ham hock lovers like myself, let's play it up. So, I'm going to get some rice right into this dish. Now, this time I'm going with the rice down first. Can't go wrong with a little sticky rice down the bottom. Right. I'm going in with an entire hawk right onto the plate cuz that's how we do it. And this is red beans and rice. And get some of those nice red beans in there. Get a little of that broth in there, too.
28:50 Or maybe just a touch more of those beans. And now you got yourself a beautiful plate of red beans and rice. Let's just clean this up. You're not going to go wrong with that. That needs nothing. And check out these string beans. Look at those guys. Let's get some of these onto the plate. Stream beans, mushrooms, and sausage. We ain't joing around tonight. And we got company. waiting to dive in.
29:44 There we go. Let's just clean this up. I could have put a couple more string beans on that plate, right? After all, it is a string bean dish. Let's get a couple more of these string beans in there. Time to give it a shot. So, we tried the brisket already. I've been waiting all day for this red beans and rice. Look at this. And watch this. For ham hock lovers, take your fork. Cut right through. I mean, that fork cuts right through the fat. See that? There it is. You can just take that and
30:31 pull that apart. See that? It's like butter. All right, let's get some of that rice in there. A little bit of that hawk. Amazing. I tell you, the guests can have that. That ham hock, the beans. That's mine. Outstanding. I even got the biscuit with it just to soop it up. All right, let's try those string beans. All right, let's get some of that sausage in here. And this sausage cuts extremely tender. This is for your sausage lovers.
31:29 Those breakfast sausages knock it completely out of the park. They go perfect with the string beans, the mushrooms, the onions, the garlic. They work so well together. Phenomenal dish. Outstanding. And we're going to have that bread with it, too, just to bring it all together. This is a wonderful meal. I hope you guys try this one and hope you guys like it. I'll meet you right back here. Stick around. Don't go anywhere. All right. And there it is. Some beautiful brisket cooked on a very large kettle in some terrible weather. Can't go wrong with that one. We cooked that in 6 hours flat. Let it rest for 1 hour and that's what we got.
32:14 We also threw down with some ham hocks and red beans, staple of the South, followed by some str beans and sausage. mushrooms and onion. Outstanding dish. I hope you guys give everything a try. I think you'll be highly impressed. Like always, we thank you guys. We love having you. And with no further ado, got to get that last bit master taste there.
