Forget the big old Smoker. Tender smoked Beef Brisket done "Low and Slow" is easy to do on your standard barbecue grill with these simple tips by the BBQ Pit Boys. Now get that Brisket on, kick back, and crank up that music by Blue House, and Orbo and the Longshots. Check 'em out! It don't get any better than that..!

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Quick video on how I have smoked briskets for over 20 years. I only use hickory wood. I will add another video on how I slice and chop these briskets at a later time. Enjoy and feel free to comment.

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Paula Deen makes Oven Beef Brisket with her own blend of spices!

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I smoked a Texas Brisket for 15 hours at 225 degrees. It was marinated in Allegro's " soy & Lime with Horseradish.... And rubbed with sucklebusters.com Steak Seasoning. This is the best brisket I have ever made. No kidding!!!

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Most Pit Masters leave on all the fat for "Low and Slow" Beef Brisket. But some remove some of the fat before firing up the smoker and produce some good eating Brisket. Watch the BBQ Pit Boys demo an easy to do trimmed flat Beef Brisket recipe for the backyard smoker or grill! This trimmed-out, injected, and "low and slowed" Brisket makes for a good eating Sunday meal! You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com ---

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How to BBQ a Brisket

America's Test Kitchen From Cook's Illustrated ''Brisket BBQ'' Recorded Oct 25 2008 02

Smoking a beef Brisket. 2-21-11 This is how i smoke beef brisket. There are many ways and this one may not be the best but it sure tastes good to us. Please comment and let me know how your process differs from this one. Brine recipe:(i seem to change this up or add to it often but this is the brine i used this time) 1/4 cup salt 1 large onion course cut 2 tbls ground rosemary 2 tbls ground bay leaf 3/4 cup vinegar 3 whole oranges cut up and squeezed 3 whole lemons cut up and squeezed 1 jug of cranberry juice (32 oz) Fill cooler or bucket up with water to cover brisket completely. Mix in all ingredients. Add ice to keep the brine just above freezing. I brine for 48 hours if at all possible. you could do less if you dont have the time. Good luck Thanks for watching If you like the video please thumbs up so i know what you want to see more of.

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Learn the basics of preparing brisket in the oven for a tender, juicy main dish.

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How to prepare and smoke a brisket in a Weber Smokey Mountain smoker. The main focus is on the brisket rather than the smoker itself. Please excuse the wind.. Life in Oklahoma with basic video equipment. You gotta love it!! More info at www.smoking-meat.com

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How to Cut a Brisket, Rudy's BBQ in Austin shows you how!

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This beef brisket tends to itself once seasoned and on the smoker. Thisvideo is part of Paula's Home Cooking show hosted by Jamie Deen, Paula Deen . SHOW DESCRIPTION :Paula Deen, owner of Lady and Sons, a famous Savannah restaurant, is Food Network's resident southern chef. Step inside her kitchen and discover delicious food that's both uncomplicated and comforting.

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Tender cook a traditional Corned Beef and Cabbage dinner on the old barbecue grill. Its light smoked 'low and slow" flavor is exceptional, and better yet, it's real easy to do as shown by the BBQ Pit Boys.

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This was my first brisket on a large Big Green Egg that I've owned for about a week. It was cooked for 13 hours at a low temp and tasted great. I used Cowboy charcoal and some apple stick from my trees. I loaded the fire bowl up to the top and I never had to reload (even for the beans), in fact there is a decent amount of charcoal left over for my next grilling. Based on what was left I bet I could do a 24 hour and above smoke on a single load (and the Cowboy reviews say it is one of the faster burning lumps).

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Some Barbecue joints remove some of the fat first before smoking for easier prepping and slicing before serving their customers. Buy yourself a whole beef brisket and then trim it up for a "low and slow" barbecue on your grill or smoker. It will save you some money, and it's easy to do, as demonstrated by one of the BBQ Pit Boys!

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SALE TODAY: Learn Piano on iOS bit.ly www.facebook.com Like us onFacebook! Check out our official Mahalo page: www.mahalo.com This recipe is provided by Recipe.com: www.recipe.com Visit The Gourmet Travelista! judithijones.com Learn how to make oven barbecued brisket with the help of Mahalo and Judith Jones, food writer and reporter of the Gourmet Travelista! Enjoy! Check out all of Mahalo's Cooking videos here: www.youtube.com Check out these related Mahalo pages: How to Make the Best Asian Marinade: www.mahalo.com How to Make Asian Baked Salmon: www.mahalo.com How to Properly Cut a Salmon Filet: www.mahalo.com How to Properly Prepare a Salmon: www.mahalo.com How to Simply Skin a Salmon Filet: www.mahalo.com How to Make Delicious Maple Marinade: www.mahalo.com How to Properly Poach a Salmon: www.mahalo.com How to Make the Best Salmon Cakes: www.mahalo.com How to Properly Choose Your Salmon: www.mahalo.com How to Make Savory Maple Salmon: www.mahalo.com How to Make Lemon Rosemary Salmon: www.mahalo.com Check out these Mahalo How-To Playlists: How to Use Facebook: www.youtube.com How to Use Adobe Photoshop: www.youtube.com How to Speak French: www.youtube.com How to Speak Italian: www.youtube.com How to Speak Japanese: www.youtube.com How to Speak Spanish: www.youtube.com How to Get into Shape: www.youtube.com How To Become a Pharmacist: www.youtube.com How To Become a Photographer: www.youtube.com How To Get a Job: www.youtube.com How To Make Cocktails: www.youtube.com <b>...</b>

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Smoked beef brisket using my off-set smoker and The Stoker System from Rock's BBQ. This smoked for about 18 hours on pecan, apple and red oak.

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Brisket can be one of the hardest cooks on the BBQ. I've cooked many of them and this recipe works well. The key is steady even cooking temps for the length of the cook. I smoke my brisket at 250 with some hickory and sometimes some fruit wood like cherry or apple. I like to cook my brisket to an internal temp of 190 which means it's tender and juicy but still slicable. Every brisket is different and the cooking time will vary depending on the fat and connective tissue content. I find the times vary from 50-60 minutes per pound. Injecting the brisket will speed the cooking time up as much as an hour or so overall.

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This is an easy and quick version of Texas Barbecue Beef Brisket. All the preparation is done in a Crockpot. The brisket is marinated and refrigerated for several hours or overnight in the liner of the Crockpot. It will cook on either Auto, high or low settings and needs no watching. Great to fix in the morning and serve that evening. You can find the full recipe here: maryahearn.com

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Several different barbecue experts share their tips on how to select, season, smoke, & slice an excellent beef brisket Credits: exec producer:Marc Farris

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At last! A SmokeyGoodness brisket. Been meaning to Q up a killer brisket for years. This brisket, however, was smoked to perfection with the wonderful Smokenator 1000. One of the most ingenious inventions ever to compliment the classic Weber kettle. (Check out the smoke ring on those slices!) 11 1/2 hours total (Cherrywood) smoking' time, a great marinade featuring Knox spice cracked black pepper, good old TASR rub and a million stars in the windy night sky made for a memorable BBQ on Memorial day. We hope your holiday was great! "Big Blues (bed)" courtesy of Jason Shaw and Audionautix (dot) com.

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Watch Andy Husbands, The Fearless Chef, show you around the 2007 Kansas City Royal World Series of BBQ and visit the Dark Side.

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CookingInHD.com - Using my Weber charcoal BBQ, I show you how to make wood-smoked barbecue beef brisket. This brisket was smoked using Jack Daniels oak barrel wood chips, and I served it with my homemade barbecue sauce. Visit http for the complete recipe

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Barb Milroy from Texas Rib Rangers on slicing and garnishing a brisket for turn-in. This brisket took 2nd place in Marshalltown.

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Don't pass out. Passover! Dave fills you in with a delicious Passover brisket. Eat your way through New York City with Famous Fat Dave. Book a tour at www.FamousFatDave.com or e-mail Dave@FamousFatDave.com

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Long live the Irish..! This classic Irish-American meat and cabbage dish gets cranked up by cooking it on the ol' barbecue grill. And it's easy to do, as shown by the BBQ Pit Boys. The ingredients list can be found at the end of this video. A more detailed and longer version of this video recipe can be found on our Channel.

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The video gives you a two minute look at how we smoke meats. This goes for brisket, pork spare ribs and chicken. Trim the meat of unwanted fat, leaving 1/4 inch on briskets. Cut off the diaphram flap of meat off the concave side of the ribs. This is tough and not very flavorful. Pull the membrane off of the concave side of ribs. Smear a thin layer of yellow mustard onto the meat then sprinkle with the rub. Pat the rub in and put the meat on the smoker. For ribs and chicken, we smoke at 210-225F for three hours. Briskets get 5 hours smoke, ribs and chicken get 3 to 4 hours. I smoke spare ribs which typically weigh 4 pounds. Timing for Baby Back ribs would be substantially reduced. The meat is taken inside and placed in a Pan Saver bag. We use the 23" x 14" available from Sam's Club or mail order. For briskets we use the whole bag. For ribs, we cut the bag in half and use each half on a half slab of ribs. These are high temperature liners for pots to aid cleanup, and are good up to 400 F. We then wrap tightly with Saran wrap then in foil. We bake at 225F until the meat is done.

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Watch more recipe videos here! www.bbqguys.com Chef Tony of BBQGuys.com shows you step by step how to prepare and smoke a large beef brisket on a Kamado Style Charcoal grill and smoker. Be sure to visit BBQGuys.com for all your BBQ and Outdoor Kitchen needs! Ingredients: Wood: 3-4 cups (I used cherry 1 1/2cups & Hickory 2cups) Extra Virgin Olive Oil - 1/4 Cups Rosemary (dry) - 1 TBL Garlic Powder - 2 TBL Turbinado Sugar - 2 TBL Chili Powder - 2 TBL Paprika - 2 TBL Cayenne Pepper - 2 TBL Celery Seed - 2 tsp Oregano (dry) - 1 TBL Thyme (dry) - 1 TBL Kosher Salt - 2 TBL Black Pepper (cracked) - 2 TBL If Spraying: Apple Cider - 1/2 Cups Apple Cider Vinegar - 1/2 Cups After trimming your briskets fat layer down to about 1/4 inch and removing any large membranes or "silverskin", rub generously with olive oil and rub in your spice blend with the backs of your hands (this is more fun than it sounds). Next double wrap your brisket tightly with plastic wrap and place in the refrigerator for at least 2 hours, but preferably over night. While waiting, soak your wood chips and set up your grill or smoker for indirect cooking. When ready, remove brisket from refrigerator and place straight on a 225F degree grill, fat side down. If spraying your brisket, blend the apple cider and apple cider vinegar in a spray bottle and spritz every 2-3 hours. Your brisket will take between 1 1/4 -2 hours per pound, depending on many different factors. With that said, insert an internal temperature <b>...</b>

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We're doing an overnight cook of a 9.5 lb. whole packer brisket. Pre-cook procedures include trimming, injecting with KosmoQ's Beef injection, applying Smoking Gun's Mild BBQ rub and smoking for 8 hours at 245 degrees. We let it rest for 4 hours before slicing. Tender, juicy, good eating!

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www.oldbuzzardsmokers.com Houston BBQ Pits, Smokers. Smoking a brisket is a breeze on a new Old Buzzard Smokers smoker grill. Old Buzzard Smokers has a NEW, Unique, One of a Kind design for barbecue smokers for routing the smoke so you don't have to keep moving the food while cooking it. Just set it on the grill and relax till it's done! Couldn't have an easier BBQ Pit to work with! Old Buzzard Smokers also has a NEW, Unique Combination Smoker Grill you'll love. Cook with wood, charcoal or propane gas - You Decide! Also residential & commercial trailer smokers and free standing smokers. We'll deliver locally in the Houston, TX area or ship anywhere in the USA. My name is Mike Westergren and I've been smoking on conventional smokers (firebox on one end and smoke stack on the opposite end) ever since high school. I found that the conventional pit was always too hot on the firebox end of the pit which made me constantly rotate the meat from firebox end to smoke stack end of the pit to keep the meat from burning on the firebox end. I just knew there had to be a better way. So over a period of years through trial and error I finally found a simple yet effective design which is now known as the Original Old Buzzard Smoker. I have also designed a combination barbecue smoker/gas grill. You can switch off from wood or charcoal to propane gas whenever you want to do some different type of grilling or smoking. It's a great concept and very popular. You won't find another like it <b>...</b>

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Watch as our executive butcher Dave Meli takes you from hanging beef to a great cut. In this episode, we're showing you the Brisket of Beef. This delicious cut is great for braising (slow cooking on low heat for a longer time), smoking/Slow BBQ, or boiling (as in Corned Beef). The Brisket is available in single or double (double includes the fat layer between the two layers of meat). In this video, Dave is working with a 100% grassfed beef. For an easy and tasty Brisket Recipe visit: www.thehealthybutcher.com If you're interested in great meats and groceries, visit: wwwlthehealthybutcher.com

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Stu Carpenter shows how he trims, seasons & cooks a full brisket Credits: exec producer:Marc Farris

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From BarbecueTricks.com - A step by step description on low and slow smoked beef brisket recipe.

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This is how I cook a delicious brisket! I got my smoker a couple years ago and I think I have perfected my technique. If you want to make a good brisket, you really should get a remote thermometer. I would have let the brisket rest for an hour or two after cooking it, but we were ready to eat! I hope this helps you make an awesome brisket

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Instruction on how to trim a brisket before cooking. (If you choose)

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www.SmokingPit.com - Wood fire smoked beef brisket. Smoked low and slow on a Traeger Texas pellet grill. Extremly tender and moist. Step by step video.

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Scott Wallace of SmokinTex shows us how to make the perfect smoked brisket.

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In today's What's This Food?!, Daniel Delaney looks at perhaps the most difficult of all BBQ to handle, Brisket! Known for a thin lean side, and a fatty thick side, the cut has uneven cook times and temperatures making it one of the most challenging cuts to smoke up. Still with patience and practice, you can make it shine! Today's sponsor is snakeriverfarms.com ---- What's This Food?! (WTF?!) is a daily cooking show, with a new episode posted every day of 2011. Learn more at http Facebook - danieldelaney.com Twitter - twitter.com Email Newsletter - eepurl.com

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Learn how to trim a packer brisket for a barbecue, Part 1, in this how to BBQ video from Howcast. Subscribe to Howcast YouTube Channels: Howcast Main Channel - howc.st Howcast Video Games Channel - howc.st Howcast Tech Channel - howc.st Howcast Food Channel - howc.st Howcast Arts & Recreation Channel - howc.st Howcast Sports & Fitness Channel - howc.st Howcast Personal Care & Style Channel - howc.st Howcast empowers people with engaging, useful how-to information wherever, whenever they need to know how. Emphasizing high-quality instructional video production, Howcast brings you leading experts and accurate, reliable information on topics ranging from makeup tutorials, cute hairstyles, and nail art designs to soccer tricks, parkour, skateboarding, and Call of Duty: Black Ops, plus how to dougie, how to kiss, and much, much more.

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Bill Milroy of the Texas Rib Rangers cooking team shows how he selecects a full brisket for cooking

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Greetings! I bought my beef brisket with the intention of making a corned beef, but as does happen, time got away from me and after a super uber busy Saturday, I didn't want to think too much about Sunday dinner. So what to do? Throw this brisket in the oven and enjoy my day. Hardly anything to it. I enjoy using the whole brisket, which proved a bit difficult to obtain this time around. The stores only had the flat end. Most people don't like the point end because it is the fattiest part, but when you cook a brisket you need that fat during the cooking process in order to make a succulent end product. All you need is a roasting pan, some aromatics and some seasonings along with my old standby onion soup mix. Cover, slow roast and you are on your way to a wonderful meal of sliced brisket as well as about 6 other meals from the massive amount of leftovers you will have as a result of cooking one afternoon. Please don't let the price of the brisket put you off. This is something I only do about twice a year, but the results are worth it and you will be so glad you did. I hope you try this and I hope you enjoy it. As always, Happy Eating! Here is the link to bearlysceneranch's bread video: www.youtube.com

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Here I am showing how I aggressively trim a brisket. I am using my Gator Pit off-set smoker to bbq. I used my stoker to aide me in making the cook more simple. I used Hickory and Pecan through out the cook.

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This video shows how I prepare a smoked brisket to be served as either sliced or chopped beef.

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Learn how to make a Beef Meat Sauce Recipe for Pasta! Visit foodwishes.com to get more info, and watch over 400 free video recipes. I hope you enjoy this delicious Beef Brisket Cherry Tomato Meat Sauce Recipe!

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Learn how to trim a packer brisket for a barbecue, Part 2, in this how to BBQ video from Howcast. Subscribe to Howcast YouTube Channels: Howcast Main Channel - howc.st Howcast Video Games Channel - howc.st Howcast Tech Channel - howc.st Howcast Food Channel - howc.st Howcast Arts & Recreation Channel - howc.st Howcast Sports & Fitness Channel - howc.st Howcast Personal Care & Style Channel - howc.st Howcast empowers people with engaging, useful how-to information wherever, whenever they need to know how. Emphasizing high-quality instructional video production, Howcast brings you leading experts and accurate, reliable information on topics ranging from makeup tutorials, cute hairstyles, and nail art designs to soccer tricks, parkour, skateboarding, and Call of Duty: Black Ops, plus how to dougie, how to kiss, and much, much more.

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