Michael uses tangy mustard to add wetness for his peppery rub on this smoky backyard brisket!
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Michael's BBQ Brisket How-To|BARBEQUE U.S.A.|Food Network
Whoever’s reading this, i pray that whatever you’re going through gets better and whatever you’re struggling with or worrying about is going to be fine and that everyone has a fantastic day! Amen
Yummmmmmmmmm where can I buy a slab like that!
Love the preparation and ingredients simple to prepare looks delicious job well done keep the good work up thanks for sharing 👍
Too simple. S&P is a good starting point, but nobody will win a comp and no restaurant will get raves over it. Salt, pepper, garlic, Lawry’s Seasoned Salt, celery seed, ancho chile powder, dashes of cayenne pepper, cumin, and espresso grind coffee will make this spectacular.
Michael Symon loves meat 🍖🥓 and barbecue too! My favorite is always quite perfect for grilling! Thanks for him! 🤤👍
Time out. He DID NOT smoke that brisket for 14 hours. It isn’t even smoking. Look at the temp! And look at the door when he closes it. Mustard. Then opens it “14” hours later and it’s still there… Ya that doesn’t happen. BOOOOO
It’s TV man!!! Lol He’s still good though. Very successful.
Guessing it was pre cooked and those steps were done quickly not in real time! It’s for the video !
Yes it’s a crap video with a garbage end result.
And you never take the brisket off and cut it! What a shame ppl think this is good
Need to let it hold for 8-12 hours before slicing it. Why does it not look hot?
I just enjoy watching this guy and his amazingness
Looking forward see bbq usa always learning on the Food Network all the great Arts all the time from whatever Food Network it’s from the UK or around the world do you always learn so crazy stuff about cloning Arts
Super digging this new series by the way. I got to experiment a bit with a simple bullet smoker last summer and am DYING not being able to use it due to living changes to an apartment that won’t allow it and high pollution warnings in the city. Living Vicariously…..
Looks dry. No smoke ring. Underseasoned. Literally every other BBQ channel on YouTube can show you how to do it better. There’s some good info.. like slicing, but.. just bc a brisket hits temp doesn’t mean it’s done. You know by feel and probing
Do yourself a favor and don’t cook your brisket w this technique. No resting, poor bark, looks dry
I cook a lot of brisket on offset stick smokers and the big green egg. I think Michael hit many of the points necessary to make a good brisket. Using just salt and pepper makes a tasty brisket. Mustard rubs help develop a good bark. The rub will stick fine without mustard tho. I don’t believe mustard adds much flavor either. One thing he never mentions is the fire. U must manage a stick smoker or u can get heavy (bad) smoke. Gotta have seasoned wood also. Lot’s of videos on that. He did well though. He should have mentioned letting the brisket rest a few hours before slicing. Rookie mistake.
Love Michael and the new BBQ, but I’m sorry. 1. This brisket looks like it’s set to long and has cooled. 2. Because of the first one, it looks dry as hell 🙁
Thank you, very much on sharing on how to smoke a brisket.
Looks delicious. Wish I could do it like this.
Amazing my friend I’ve had brisket for fourat amazing your method make sense on how to spin the brisket so it doesn’t get tough when you come through Roche
Good video for a beginner and basic techniques on how to cook a brisket. But there is a lot better videos for more advance techniques. Check out Chuds, mad scientist, or meat church to get more in depth POV on how to cook Texas brisket.
With respect to Michael, I have some issues with this video. I’d challenge him to a brisket throwdown any day over this process vs mine. 1) He didn’t show the audience the correct way to trim it, and that’s half the battle in doing a good brisket! 2) Binders don’t honestly do much on brisket. 3) S&P or SPG are fine, but Lawry’s season salt, ancho and cayenne really make a brisket pop. 4) Show the wrap process to the viewers. Again, a very critical step to success, and IMHO should be done once the bark is set and the fat fully rendered–about 170-175°. 5) Resting it for 3-4 hours is critical. Watch Meat Church or Mad Scientist BBQ videos to see it done properly.
Great recipe, Michael. Thanks for posting. Where are your classic blue glasses dude?