Many Are Saying This Brisket Bop Is The Song Of The Fall
I know I'm getting old because I hate every new song that is on the radio these days. It's all trash. But if there's one song out there that gives me at least a small glimmer of hope for the future of music, it's this jam right here. As the kids would say, it's a certified bop. Shit slaps. It's the perfect song for any occasion. Driving in the car, day drink with the boys, out at the club, you name it. You want to shake your ass around, you listen to this brisket track full volume up on repeat.
Now with all that being said...well we can do better on the actual brisket cook aspect of this video.
- For starters, I'd say trimming your brisket is the most important part of the entire cook. A great brisket starts with a great trim. I appreciate this cat for at least trimming some of the fat cap off that brisket. But if you really want to up your brisket game, you need to shape the brisket as well as trim some of that fat off.
Trim down the hump on the point end of the brisket. Round the edges. Make sure everything is nice and even so every bite tastes just as great as the next.
- Now if you want to cook your brisket at 225°, that's perfectly fine. But personally I just don't think it's worth it to go that low. I think 250 is a good starting point, and then you can keep ramping up the temps to 300 throughout the cook. 225 is just so low and so slow. Getting it done at least an hour faster at 275° is my preferred method.
- As for the addition of apple cider vinegar...well that's one of the most overrated steps in cooking a brisket. If you're going to use ACV during the cook, you just want to actually spray some over spots that are getting too dry every once in a while. You don't have to go every hour. And you certainly don't want to just pour some out directly from the bottle. But I really don't think the apple cider vinegar spray is that important during a brisket cook.
- Then that brings us to the wrap. When you're wrapping your brisket you can either go with butcher paper, aluminum foil, or just let it ride with no wrap at all. But it makes very little to no sense to use BOTH butcher paper and aluminum foil. You use butcher paper if you want to preserve some crunchiness of the bark. You use aluminum foil if you want to speed up the cooking process and tenderness. Just pick one or the other. Don't go with both.
I've since updated my wrapping technique to use wayyyyy less paper. But there's a quick little lesson on how to wrap it up.
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- My final point against this video is saying to pull it off the smoker at 200° internal. While that's a pretty fair estimate as to when your brisket is going to be done, every brisket is different. Some briskets might be done at 195°, some might have to go until 205°. If you just go with 200 on either of those briskets, you're either going to end up with a brisket that is overdone or one that isn't tender enough. So instead of cooking to an exact temperature like you'd want to do with something like chicken, just go off the way the brisket feels. You'll know when it's done.
Other than all of that, though, this is a prime time banger.