00:00All right, let's smoke a brisket and then I will show you how I prefer to cut a brisket at
00:05the end.
00:06So first the prep, which is very simple, trim that brisket beautifully, get it seasoned up nice and heavy because
00:13you're looking for the best bark possible.
00:15And to add to the bark, I like to use a 16 mesh pepper over the top of the seasoning
00:20because it will definitely add to the bark at the end.
00:23Now we're going to get the meter probe in the center of the flat of the brisket, get this on
00:29at nighttime.
00:30So this is 10 o'clock at night, 225 degrees, super smoke, 7 a.m. the next day.
00:37We're sitting at about 175. Bark is looking good.
00:41Now all I got to do is wrap this and finish it off.
00:45So I put a little beef broth in the pan with a little bit of beef tallow over the top.
00:52I'll wrap this up, put the Traeger at 275 degrees for a couple hours to finish this off.
00:58And that is it.
00:59I like to rest my briskets for about two hours and this is the end result.
01:03Look at the bark, pull that probe out.
01:05Now to slice it.
01:06If you look, there's the grain.
01:08You want to go against the grain like any protein for the most tender, but you always want to go
01:13against the grain.
01:14So I'll start on the flat side and just keep slicing all the way down.
01:17Get those slices going and you can see here, perfect tenderness.
01:22It's not falling apart.
01:23So that means it didn't overcook.
01:25You're able to get that bend test, get a little snap.
01:28That is the perfect brisket flat.
01:30So you get the flat going and now you start cutting into the point.
01:34That's where you get the burn-ins.
01:35The best bite in barbecue is a brisket burn-in.
01:37So once you slice that flat, get those burn-ins taken care of, those don't last long.
01:43So there we go.
01:45A beautifully smoked and sliced brisket.
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