- 3 weeks ago
Grilling with Big Moe Cason
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00:00One, two, one, two, can you hear me, guys?
00:09Hey, I'm Big Mo K-San.
00:11I'm from the Midwest.
00:12I got some family here.
00:13I'm glad to be here at Essence Festival.
00:15It's beautiful.
00:16My first time being here, it's great.
00:19What I'm going to talk to you today about is a little bit of brisket, barbecue brisket,
00:24and I'm going to give you some tips and tricks so therefore you can elevate your brisket
00:27at home.
00:28But first off, I got a brand new show coming out on Nat Geo, July 25th, 10, 9th Central,
00:35called The World of Flavor with Big Mo K-San.
00:39And this show was about me going all over globally and then connecting my American barbecue with
00:45the cooking in different countries as far as the grilling.
00:49And it's just an amazing adventure, amazing show.
00:53And at the end of each show is that I go and I actually cook for these folks.
00:59And it's amazing that I pick up these tips and tricks all over this great world.
01:04And just go ahead and showcase that.
01:06And hopefully they enjoyed it, which they did.
01:09So it was awesome.
01:10So you can go and cue up that first clip, big dog.
01:13I'm champion pit master.
01:24Big Mo K-San.
01:28Cooking meat.
01:30Over fire.
01:31That's what I do.
01:32I live to serve people great food they'll never forget.
01:40So I'm hitting the road to explore new cultures, learn hometown recipes, and serve up meals that
01:47hopefully make the locals proud.
01:49So what I have here is I have about an 18-pound Wagyu brisket.
02:03Now, the tip I want to give you is that brisket is the chest muscle of the cow.
02:08They use this muscle to get up off the ground.
02:11So it's extremely tough.
02:13And back in the day, what they did is they actually just ground it up and made hamburger.
02:16But we've got to thank Texas because they're the ones that put barbecued brisket on the
02:20map.
02:21Okay?
02:21So you put some long slow to this piece of meat here, and it ends up being a succulent
02:27piece of tender meat at the end.
02:29So I'm going to give you some tips.
02:31I don't have a lot of time, so I'm going to tell you some core tips on cooking brisket
02:35correctly.
02:36All right?
02:37So the first thing you want to look for is you want to look for a brisket with a lot
02:40of marbling.
02:41And with brisket, there's different grades.
02:44Your base is select, that's where you get a lot of your box stores like Walmart, and
02:48then you step up to your choice, your prime, your Wagyu, and Kobe.
02:54I suggest that you buy the best quality that you can afford, prime or brisket, because what's
03:00the thing that you see here?
03:01You see the white striations, the marbling?
03:04That is flavor, and that's moisture.
03:07Okay?
03:07So the better quality brisket you're going to get, if you cook it correctly, it's going
03:12to be a better piece at the end.
03:13Okay?
03:14So the first thing is, I look at this brisket, and it's going to come cleaned up pretty good
03:20from the packer.
03:21But a couple of tips I want to give you is that you always want to slice brisket against
03:28the grain.
03:29And as you can see here, the grain runs this way.
03:31You see that?
03:32You always want to slice brisket when it's done against the grain.
03:36That's going to give you your best tender slice.
03:39So what I do as a tip is I take my knife, and I'll come in here, and I'll make two scores
03:44right here.
03:44Because once you put this beautiful bark on this brisket, it'll be almost like black
03:49in color.
03:50You're not going to see the grain unless you're experienced to know where it's at.
03:54So if you do that, and as you can see here, I've got two score marks.
04:00Once this brisket gets done, I know where the grain is, and I can start slicing against
04:05the grain once this brisket is done.
04:08Okay?
04:08Another thing I want to tell you is that you want to make sure that you have a good thermometer.
04:13Because no matter how well of a cook you think you are or are, you want to make sure you
04:18get a good thermometer that reads exact temperature.
04:23Okay?
04:23Because brisket doesn't start getting right until you get about close to 200 degrees internal
04:28temperature.
04:29One of the big mistakes people make is that they undercook brisket because it's very expensive,
04:34and they don't want to ruin it.
04:35But they end up taking brisket off at 170 or 185.
04:39It is tough.
04:40There's collagens that are in the tissues.
04:44Okay?
04:44It's like spider webs.
04:45If you take a slice of this brisket real thin and open it up, those things are extremely
04:50tough.
04:50That is from the cow getting up and down and creating a tough muscle.
04:54And that doesn't start getting soft until you get about 200 degrees.
04:58Okay?
04:58Now, another tip I want to give you is that the slower you cook a brisket, the lower the
05:06internal done temperature is going to take.
05:07I could take this brisket here and cook it at 210 degrees, and it might be done at 190
05:14degrees Fahrenheit or 195 or 200.
05:16And you're going to know that because when you take your probe, once you have it wrapped
05:21and you stick it into this brisket, if there's any resistance whatsoever, it's not done.
05:27Okay?
05:28It should be like a knife to hot butter.
05:29Okay?
05:30But you don't want to overcook brisket because then you end up having chopped brisket.
05:34And if you cook brisket correctly, you should just slice it.
05:37Now, if you want to chop brisket, that's fine in your backyard family.
05:40But for the competition guy like me, if I turn and chop brisket, that's a wrap.
05:45Because that's telling the judge that you don't know how to cook it.
05:47You should be able to slice that brisket.
05:49So that happens between 200 and 205 degrees.
05:52All right?
05:52So the brisket I cook today are Wagyu briskets, and they took nine hours.
05:57But I cooked, started them out at 240 degrees pit temperature, and then I finished them off
06:02towards halfway through the point of cooking, 275 degrees.
06:06And when they got to about 203 degrees, I stick my probe in, and it was like a knife to hot butter.
06:12I knew they were done.
06:13Another key part is making sure you let this brisket rest.
06:17Because as you're cooking this brisket, the juices are working their way from the center of this piece of meat to the surface.
06:25When you put it in the rest mode in the dry cooler, once you reach a 203 degrees Fahrenheit,
06:32them juices are going to want to start working their way back to the center of that piece of meat.
06:37That's the best thing you can do.
06:38If you take a brisket out, once you reach 203 degrees, and you slice it, and you see all the juice coming on the cutting board,
06:45that's not a cool thing.
06:46That's a bad thing.
06:47Because if you let their brisket rest, all those juices will still be in the brisket.
06:51So when you slice their brisket, your family and friends are going to get a great piece of moist meat.
06:57All right?
06:57So, I've got the brisket scored.
07:04Now, depending on how you get it, you might want to take some excess fat off the surface here, which I'm doing.
07:09Because if you leave these patches of fat on the brisket, once you put a rub on, what's going to happen?
07:17This is going to slough off.
07:18Now you've got bare pieces of meat underneath that fat that doesn't have any rub.
07:22And being that I'm a competition guy, when I showcase my brisket to the judges in a box, I want beautiful bark all the way across that slice.
07:33If you leave a bunch of fat on the surface of this brisket, I don't care if you're cooking for judges or you're cooking for your family.
07:40When you do that, when you leave that fat on there, it has a tendency or a possibility to slough off.
07:46And then you have patches of bare meat, and it doesn't look as appealing as having a nice sliced piece of brisket with bark all the way from left to right.
07:55Okay?
07:58So, you've got the brisket that you want.
08:02You've got to score it against the grain.
08:04Now, I use oil.
08:07Now, you can use canola oil, EVO.
08:10This is duck fat.
08:12This is the binder.
08:13This allows the rub to adhere nicely to the surface of the brisket.
08:17Now, some people use mustard, and that's fine.
08:20But for me, mustard's for hot dogs.
08:23But, two inches on.
08:26Okay?
08:26So, I just take some oil.
08:30Now, I like to use a brisket rub.
08:34This is my own brisket rub.
08:35This is actually a mixture of my beef rub and my Texas brisket rub.
08:39But at the end of the segment, I brought enough rub for the class for everybody to be able to have a bottle.
08:46So, but I truly believe that you need to have rub that complements the beef.
08:53Now, depending on what part of the country you are, it's different.
08:56I cook from Texas to Georgia, Tennessee, North Dakota, California, New York.
09:02Everybody has their own flavor they want on brisket.
09:05But I'm more akin to Texas and Kansas City.
09:08So, I want brisket to taste like brisket to me is salt, pepper, and garlic.
09:14Period.
09:15But you go down to Georgia, you might have sugar in their brisket rub, which I won't do that.
09:21But, to each his own.
09:23I don't mean to knock you on brisket, but that's what I'm telling you.
09:26So, you take a little bit of brisket rub, and you put a nice coat on it.
09:32And it's called rub.
09:33It doesn't mean you rub it in there.
09:34Now, another tip I want to give you that a lot of people make mistakes on,
09:37and this is what goes with all proteins,
09:40is that they think if they season up their meat the night before, it's going to make it better.
09:45It doesn't.
09:46What's the main component in rub?
09:48It's salt.
09:49So, anyone who's done this, if you put a piece of meat with rub on it,
09:53and put it in a Ziploc bag, and put it in the refrigerator,
09:55the next morning you open it up, what you see at the bottom of that bag?
09:58Water.
10:00That's valuable moisture that's supposed to be in the protein,
10:03not in the bottom of the bag, because salt pulls moisture out.
10:09So, all you need is 15, 20 minutes, or even an hour, and let it sit,
10:13and throw it on the smoker.
10:15All right?
10:18So, you get the season up.
10:20Now, depending on your pit, you want to cook the brisket.
10:26Now, you can cook brisket at 210 degrees pit temperature.
10:29You can cook it at 300 degrees.
10:30It all depends on what your pit is comfortable and running at.
10:34Okay?
10:34The key is, depending on the pit and how much smoke that you're putting out,
10:39you're going to possibly, like, I've got 1,000-gallon pit offset smokers.
10:43Great pit.
10:44But at a certain stage, I'm going to have to wrap that brisket,
10:47because I don't want to keep adding smoke to the brisket.
10:49So, once brisket gets to about 160, 170 degrees internal temperature,
10:54I take peach butcher paper, which I have some down here,
10:57but the brisket that I cook that you're going to see is wrapped in that,
11:00and I wrap it in peach butcher paper.
11:03The beautiful thing about peach butcher paper versus foil,
11:06it's tight enough pores that allows the internal temperature to still come up quicker
11:11if you didn't wrap it at all.
11:13The bad thing about foil is what?
11:16Once you wrap that piece of meat in foil and put it back on the pit,
11:19it steams, and that moisture just falls right back on the piece of meat,
11:23and then that beautiful bark you worked hard on is ruined.
11:27You can take your finger and just, whoop, and take the rub completely off.
11:31That's why you want to use peach butcher paper,
11:33and that's why we've got to thank Texas for that,
11:36because they're the ones that were using peach butcher paper wrapped with briskets.
11:39And you go down to Texas and get that great brisket,
11:42and the bark is still intact and it's beautiful,
11:44it's because of the peach butcher paper.
11:46Okay?
11:48So, you're going to cook 250, 300 degrees, 290, 210, it doesn't matter.
11:54160, 170, you want to wrap it,
11:58and then once it gets to about 203 or 200 to 203, 24 degrees,
12:03that's when it's going to be done.
12:04And then on top of that, you want to go ahead and put the brisket in a dry cooler
12:09and let it rest for three to four hours.
12:11That is so important, because that allows the brisket to start to cool down
12:16and all them juices will start to try to redistribute back into the piece of the meat.
12:20All right?
12:20So, I've got another clip that I want to...
12:24Man, I'm shining up there.
12:25Woo-wee!
12:27Damn.
12:28It's hot down here in New Orleans.
12:32So, I've got another clip that I want to show you guys.
12:35Go ahead and cue it up.
12:50All right, Moe, you've got to check the traps.
12:52All right, man.
12:57Oh, yeah.
12:58You got a couple.
12:59All right.
13:00Oh, look at Moe.
13:02You got stoneies in there, too.
13:05Oh, look at that.
13:05All right.
13:05Stone crab right there.
13:06Two stoneies.
13:07Yeah, I got two.
13:08Take them in your basket.
13:09He holding on for dear life.
13:14Nice.
13:15See, Moe, on these stoneies,
13:16you're only allowed to keep one claw,
13:17so, of course, we want the bigger claw.
13:20You grab it, just pop it off.
13:22So, you leave that, it's going to grow back.
13:24You got to leave him with at least one arm
13:25so he can defend himself and so he can eat.
13:29Wow.
13:30Moe, you want to pop one?
13:31Sure, I'll pop one.
13:32All right, now, listen.
13:32When you're picking this thing up,
13:34make sure you hold these claws
13:35because these claws can take your finger off.
13:37Moe, you want your goister gloves?
13:38Yeah.
13:39You break off with his...
13:41He's a stone-cold G.
13:42I tell you.
13:44All right, you can have that finger, man.
13:47That's right.
13:48Then you call me old nine-finger Moe.
13:51All right.
13:53Grab that one.
13:53Now, that's the bigger one on the right-hand side,
13:55so pop it off.
13:57There you go.
13:57Sorry, homie.
14:00All right.
14:02That's amazing, man,
14:03for it to generate a new claw.
14:05We humans don't have that ability.
14:06What if?
14:07They call me old Moe T-Rex.
14:10One big on, one little on.
14:11Biggie small.
14:15Boy, this water's fertile, man.
14:17We got a nice little catch there, man.
14:19The water has always been a provider for us here, right?
14:24If you have all of these natural ingredients
14:26that are right there at your fingertips,
14:27then why not use it?
14:29That's really cool.
14:30That's interesting.
14:31To hear amethysts talk about
14:33how seafood's a big part of their culture.
14:36So, going to the Holy Smokes Festival
14:40and doing a seafood dish just makes sense.
14:47All right.
14:50As you can,
14:51I don't know if you guys can smell this brisket,
14:53but it smells like money.
14:55It smells like success.
14:57You better talk to Essence about that.
15:00Okay, so this brisket was cooked for nine hours.
15:08I don't know if you can see it.
15:09Yeah, it's beautiful.
15:11So, if you guys heard the term,
15:14it's kind of made popular in Kansas City,
15:16but burn-ins?
15:18That's this right here.
15:19That's the point of the brisket.
15:21That is what put, you know,
15:23to me it's the favorite part of the brisket
15:24is the burn-in.
15:25It has the most collagens,
15:27it's texture,
15:27but when you have a burn-in,
15:37that's a burn-in right there.
15:39See that right there?
15:40That ain't nothing but juicy and love.
15:42But it goes back to like the quality
15:44of the brisket.
15:46This is Wagyu
15:47and this is just love.
15:50Okay?
15:55See that?
15:56It's soft.
15:58It's tender.
15:59Man, it's awesome.
16:05So, basically,
16:07yep, and you'll come in here.
16:13But that's a beautiful brisket.
16:23You see that?
16:25That's tender.
16:26That's nine hours at 240,
16:28then turn it up to 270 degrees
16:30and it's nothing but love.
16:32This is how brisket's supposed to be.
16:34Okay?
16:35So,
16:36huh?
16:36What'd you say?
16:39Taste it.
16:41Man,
16:41I would love for you guys
16:42to taste it.
16:44Oh,
16:45I can tell you exactly
16:45because I know what it's about.
16:54That's some Rick James
16:55for you right there.
16:56Let me see him as well.
16:57Huh?
16:58Let me see him as well.
17:00Oh,
17:00you know.
17:01Go ahead.
17:01I know it here.
17:10Well,
17:11here I...
17:12No, I can't.
17:15No,
17:16she's looking at me right now.
17:17I can't do it.
17:17It's the boss right there.
17:23Huh?
17:24I can't do it.
17:26But,
17:26the key,
17:27the key,
17:28the key I want to tell you guys
17:29is that
17:29no matter what your pit temperature is,
17:33do not rush it.
17:36230,
17:36220,
17:37250,
17:37I don't care what your pit temperature is,
17:39but the number that you want to use
17:41is about 170
17:42when you wrap the brisket
17:43and about 200 to 203 degrees
17:46is when it's going to be done.
17:47That is when that thermometer
17:48I told you,
17:48you stick it in there
17:49and it's like nitrile butter.
17:50That's what you want.
17:51And the key is letting it rest
17:53for three to four hours
17:54after you cook it
17:55in a dry cooler.
17:56And you're going to have great success.
17:58And,
17:59Mo' Kaysom beef rub, baby.
18:02Huh?
18:04So,
18:05I want to appreciate you guys coming out.
18:09I got a bottle of rub for everybody.
18:11I think I got 55 rubs here.
18:13So, you guys come and get it.
18:15And,
18:15look forward to the show, man.
18:18It's awesome.
18:19July 25th,
18:2010,
18:219th Central,
18:21Nat Geo,
18:22world of flavor,
18:23region crying for Big Mo' Kaysom.
18:24Hey!
18:25Bye!
18:25Bye!
18:25Bye!
18:26Bye!
18:26Bye!
18:26Bye!
18:27Bye!
18:28Bye!
18:28Bye!
18:30Bye!
18:40Bye!
18:46Bye!
18:46Bye!
18:49Bye!
18:49Bye!
18:51Bye!
18:51Bye!
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