Do you ever watch your old video’s to see how nervous you were back then??? Becouse you have come to the top now days sir!! 👀💯🇺🇸💪😎
@barrsteve7347
9 жыл бұрын
Malcom, your vids give us amateurs a glimmer of hope. Well done. I thoroughly enjoy your channel.
@norbertomoran4575
3 ай бұрын
You can always tell from someone’s demeanor and how they talk if they’re decent folk. This dude right here, no doubt in my mind he’s the real deal.
@chrisfuryguitar
6 жыл бұрын
Hey Malcom, I followed this recipe for Christmas dinner yesterday for our family and it came out phenomenal!! Everyone was blown away and it was easily the best thing I have smoked to date. I watched and repeated this video so many times throughout the cook that I feel like I'm friends with you and I have to thank you for an amazing job documenting and taking me through each step. I'm looking forward to trying some of your other recipes, you rock!! Thank you!!
@craigrose7182
7 жыл бұрын
Made it last night on my egg. Went in at 7pm, wrapped at midnight. Removed at 6 am and served at noon. Off the charts! Thanks for detailed video.
@mictdave1
5 жыл бұрын
Craig Rose what were your temps on the smoker? Especially from midnight to 6am?
@kingfisheroutdoors4497
5 жыл бұрын
This dude is good. He's the go-to man on bbq
@michaeldehoyos6004
3 жыл бұрын
The high pitch sound my god!
@thebigaman101
2 жыл бұрын
I have a feeling the target demo for this video is too old to hear it. So awful though.
@Edddi
2 жыл бұрын
Thought I was losing my mind for a second fuck
@backyardmowerracing492
2 жыл бұрын
I literally didn’t notice it till I seen this comment. Now it’s ear Piercing 😂
@wamzamsauce9120
2 жыл бұрын
Luckly i seen this coment
@dank9288639
2 жыл бұрын
it made me go bald and lose my eye brows
@spkendrick
Жыл бұрын
If you get to 200 degrees and the brisket is slightly tough still, do you cook it longer?
@deiantehardwick8045
4 жыл бұрын
This video right here is what gave me the courage to finally do my first brisket flat. I pulled mine at 201 and its soooooo juicy and tender with great bark! Malcolm you are a bad dude!!
@bryanfox2735
Жыл бұрын
Your top G now now bro!!!! 👀💯💪🇺🇸😎
@philipjennings7062
3 жыл бұрын
All you need to follow is Kosmo and Malcolm and there is nothing you can't learn to BBQ or smoke...true masters...thank you.
@stewdun2426
9 жыл бұрын
thanks for a "at home" instructions - as opposed to competition. Finding whole briskets in our locale is very difficult - but the flat appears every once in a while - glad to see you can still have decent Q.
@JB_kind
Жыл бұрын
Followed these instructions. Worked beautifully for a first-time smoker. Thanks.
@picklemetimbers3003
3 жыл бұрын
Love how Malcom cooks. Been using his methods for years now.
@TeddyT6
5 жыл бұрын
Malcolm, Malcolm. I made a brisket on Saturday. It was a 6 pound brisket flat. I followed your instructions up to the part about resting. I only rested it for one hour instead of two. But it still turned out good. It was juicy and packed with flavor. Thanks for all of your tips. I just couldn't take it anymore. I had to cut that brisket. Now that it had a chance to marinate for a few days in the juices and spices it tastes even better. You are a true grillmaster!!!
@ConcealedSteel2
2 жыл бұрын
I did my first flat just like this last month on my Big Joe and it came out killer! Doing another tomorrow, thanks for posting!
@holdengray3440
8 жыл бұрын
Nice video. I liked that you summarized what you did at the end and went over all of the steps.
@0713mas
5 жыл бұрын
Just a killer recipe!!! Thanks so much for letting us Dad's be the dinner winner every once in a while, by sharing your knowledge!
@TheSuperintendant
3 жыл бұрын
I used oak staves from old whisky barrels to smoke a flat. was absolutely delicious. quite a strong flavour but it was brilliant.
@gtrevino50
4 жыл бұрын
"Slap each other and touch itself" will be my new line. Thanks for the vid. I've been thinking about smoking a flat since I have a small family and wasn't sure if it would dry out or get tough.
@SamirSamir-cd4qh
2 жыл бұрын
Doing my first brisket flat, immensely helpful having your videos to reference. Thanks and keep it up!
@kenbordner6423
2 жыл бұрын
Thanks for a very informative video.smoked my first brisket ever on my Kong “kamado” grill . Turned out great !!
@bearvonsteuben9675
Жыл бұрын
Hey, Malcom, looks just right! After years of WSB/PBC cooks, I recently got a Camp Chef Woodwind Pro…my first pellet. I did a few racks of babybacks on it, it worked great, but now I’ve got a so-so flat ready to go. I like the idea of going fat side down plus the triple seasoning, so I’m going to give your recipe a shot this week. Thanks for doing this! I’ll let you know how it went. 🤞
@jeffgrim4315
3 жыл бұрын
“I just want the essence of beef.” -Malcolm I love this man, lol 😂
@byoung1520
6 жыл бұрын
I just cooked my first brisket using this recipe. It's a little after midnight and I just tasted it and it was amazing! Very juicy and with lots of flavor. Thank you for sharing this recipe Malcolm!
@davidep915
6 жыл бұрын
Even after watvhing video after video I've had so many unanswered questions when cooking a brisket flat and you have answered ALL of them! I am going to follow this recipe all the way. Thank you for this awesome video!
@grillmaster07
6 жыл бұрын
Smoked a flat yesterday. Used your ap and bbq rub. Put the beef broth in. Turned out excellent.. Thanks man.
@BigGunChief
4 жыл бұрын
Nailed my first brisket on the smoker by following these simple instructions. You are one bad dude! Love your BBQ tips. Thank you!
@marlondoucet5319
5 жыл бұрын
Just subscribed! I got rid of the gas grill and now a green egg convert! Learning a lot ! My Father made the best bbq on a 55 gal drum hand welded with diamond grate grills by feel. They were the true pitmasters
@matthewbutler8547
3 жыл бұрын
I know this is old but I’m about to do this for the first time tomorrow. Would you recommend wrapping in foil or butchers paper? I can do both. Thanks!!!
@phillipb9977
3 жыл бұрын
If you haven’t done it yet here is my 2cents ..Foil speeds up the cooking process a little and can mess up the bark with the moisture it keeps in there.. butcher paper is to me a better choice on keeping the bark.. both work fine for backyard home cooking though. Good luck!
@johnscerbo130
3 жыл бұрын
Best video on how to smoke a flat brisket
@michaelwalker7961
3 жыл бұрын
thank you for this vid...though it's 6 years old...it works, doing my first flat tonight. very helpful video...appreciate your time in doing this!
@EdHourigan
5 жыл бұрын
Another great video. Planning to make 3 flats for July 4th ( 15-18 ppl ). Going to follow this video pretty closely. Thanks !
@LudlowCooks
6 жыл бұрын
Hi Malcom I cooked my Brisket using your rubs and this video it came out the best thing I ever made. Thank you love the rubs and pickles
@esanford
5 жыл бұрын
Hey, this is the first time I saw one of your VIDS... nice job... you are a very good speaker and presenter.... you tell'em what you're going to tell'em, tell'em and then tell'em what you told em.... I am doing my first one this coming weekend, and I feel really confident after watching your presentation.... Thanks!
@gholcomb123
2 жыл бұрын
Made this today and everyone went crazy about how good it was. Thanks for the guidance bro!
@phaze426
4 ай бұрын
First, thanks for all your great videos! I know this video is quite old, so it's a long shot, but I figured I'd ask a question here. I'm about to try my first brisket on the Big Green Egg this weekend. I picked up a whole brisket, not a flat, from my local warehouse club. I have two questions: Can I just put the whole thing on the Egg and follow these instructions, or do I really need to separate the flat and the point? Secondly, in your other "Smoked Brisket Recipe" video you smoke the whole brisket fat side up to render flavor into the meat. In this one on the egg, you put the fat side down to insulate from the heat source being on the bottom. Would this method still be the same for a whole brisket?
@MicLuong
7 жыл бұрын
I did it exactly as you directed and with the cooler. I even measures the temp throughout the whole cook. When it came to cutting the brisket was really tough. What do you think I did wrong?
@ryo1549
9 жыл бұрын
One of my favorite channels! I never thought to try to cook a brisket fat side down on the egg! Im gonna try it next time.
@smokehousestu9614
6 жыл бұрын
Hey Malcolm, this video and many of your others are such a big help for getting people into BBQing and taking it to the next level, I am doing my first large brisket flat and followed your instruction to the letter. Really looking forward to the rest of the cook and the eating. Many thanks for making our lives a lot less stressful and a lot more enjoyable.
@molonlabe9785
2 жыл бұрын
Today I picked up an 8lb and a 9lb brisket flat. I thought about doing them at the same time since I have plenty of room in my pellet smoker. Any suggestions/ideas on cooking time with both of them simultaneously? The extra meat will obviously absorb more heat…
@andrewhunt3354
4 жыл бұрын
Followed you recipe exactly other than I use my traeger. I had a 7lb flat trimmed it nice. 250 on the T. Bout 4-4.5 in I reached 161 IT so pulled and wrapped it it. Another 2 hours go IT is 204. Took it off the smoker and rested it as you did for 2.5 hours. Finish product was tough and dry. Any other advice you could give me? Thanks Malcolm.
@bglavey
4 жыл бұрын
Andrew Hunt I had the exact same results. It was a huge bummer.
@dank9288639
2 жыл бұрын
@@bglavey yeah me too wtf. did you guys ever figure this shit out?
@ichabod13
9 жыл бұрын
9am and I'm sitting here almost drooling. Great video!
@adden361
6 жыл бұрын
Malcom, a friends asked me to make brisket for a party. I followed your recipe and it turned out great. Everyone loved it! People commented on the texture from the Montreal Seasoning, the visible smoke ring and the hickory flavor. We made a French onion soup au jus from the drippings. Thank you for teaching me how to memorable dish.
@michaeldavico82
5 жыл бұрын
You are a born teacher sir. Thanks for all of the help!
@tomdellaringa3684
9 жыл бұрын
CANT WAIT TO DO ANOTHER BRISKET....WENT TO DANA POINT COMP AND WAS JUST IN HEAVEN
@chrisstamoulis4056
Жыл бұрын
Just got one. Will be following this Saturday! Thanks for another quality video
@ParrotHead1809
4 жыл бұрын
I can't wait to try and smoke my first brisket. Question: is the approximation of and hour/lb for the total cook time, or just 'till the 160 mark? I'm probably going to do a small one as my first try - maybe 5 lbs. So I should plan 5 hours + another 1 or 2 to rest. Right?
@nelsonh1767
6 жыл бұрын
Love your vids Malcom! Cooked my first brisket yesterday on my weber kettle, turned out perfect!!! Your emphasis on resting I think made the difference. Your presentation in each video makes it feel like i'm right there listening and watching, fantastic job! Thank you.
@6speedsti241
3 жыл бұрын
thanks my friend bought much of your seasoning and sauces recently LOVE YOUR VIDEOS watch them over and over again
@yahiaaboefdlgahoomohamed1767
2 жыл бұрын
Hi it’s very good. What is the weight and how many slides you got after cooking?.
@Reignunlimited
8 жыл бұрын
Malcolm please tell us about the green egg.. Is that competition grade ?.. how does it rank amongst larger commercial smokers ?.. how did you come to use the green egg ?.. how many other smoker/grills do you own ? .. Thanks
@daanockerse7636
2 жыл бұрын
Yooo Malcolm...although 7 years ago.... Daan here from the Netherlands (with a Green Egg Large) Saw your video and have a flat brisket for the weekend for myself... I think it willl be very moisty this way! Thnx 4 the advise!!😋
@jasoncsuk9524
9 жыл бұрын
Its amazing how many recipes, tips and advice i use to BBq right. Thanks Malcolm
@mezzanine91
4 жыл бұрын
Great for first time brisket smokers
@jshel4892
4 жыл бұрын
Malcom, dude this is excellent..Did exactly like you did and my brisket was awesome...Hands down the best brisket I ever made..Temp control maintained texture and the cooler for two hours🤫😬❤😎man.You the man...😊 thanks..🤑
@JordanBuxton
8 жыл бұрын
Best BBQ channel by far. Thanks Malcolm for all your great videos, espcecially for amateurs like myself.
@molliesdad4702
6 жыл бұрын
You have my mouth watering like crazy. I am planning on doing two flats for a street party this weekend and am going to give this a try. Thanks for the great videos, I appreciate your detailed instructions and the way you present the subject.
@dank9288639
2 жыл бұрын
how did this street party turn out?
@jif613
5 жыл бұрын
awesome stuff! is the AP rub using regular salt and regular pepper? Also, what if butcher cut off the fat cap? will the brisket burn? how can i prevent it?
@ronl384
3 жыл бұрын
Malcolm- do you use Pink butcher paper instead of the foil now? And if you do, how do you add beef broth without it leaking every where? Thanks!
@wfp537
7 жыл бұрын
Hi I made this today i followed you recipe and it came out awesome, it was my first brisket ever i cooked it on my pit barrel cooker! Thanks for the vid.
@zacharyjohnson2990
7 жыл бұрын
Question for you on this brisket: I watched a video you did of a brisket cook where you put the fat up let it sink down through and then in this one you put it fat down? What is the the best way? Thanks!
@GotRussian
4 жыл бұрын
What are you using as your fuel source for the egg? Do you need to add any wood in the initial 6 hour smoke?
@dashermike3207
4 жыл бұрын
I need to smoke a brisket a day before it will be eaten. Should I slice it the day i smoke it or wait till the following day just before it is to be served?
@mkabukha1
5 жыл бұрын
I noticed those first few slices looked a little dry. How can this be prevented? I understand the flat is fairly lean, but there are some videos I’ve watched on KZitem that have juicy flats. Great video
@robsandy11
7 жыл бұрын
Tried this today, came out picture perfect. Tasted good too! Much thanks.
@saahdhassan7323
6 жыл бұрын
When I die and pray to go to heaven I won’t this beautiful man to cook for me forever
@traymuse3810
5 жыл бұрын
Want
@scottmarhanka9592
2 жыл бұрын
Malcom, Thanks for all your videos. They are perfect for a newcomer like me. I do have one question for you. I smoked a flat brisket last weekend on a Masterbuilt electric smoker. Once the internal temp hit 145 degrees it stalled. I wanted it to reach 160-165 as you suggested but it wouldn't climb past 145. The temp stayed at 145 for a couple of hours. Should I have wrapped it as soon as it stalled even if the temp hadn't reached 160? The brisket still came out delicious, but I felt like it was a little dry. Thanks
@doogiemoster
3 жыл бұрын
Essence of beef! I would purchase this aroma
@mclarennf
4 жыл бұрын
I'm doing my first brisket on my new electric smoker. I'm pretty excited to see how it comes out!
@DrunkenChefBbq
4 жыл бұрын
Montreal is my favorite too. I appreciate the knowledge you share with smoking. You have some bomb recipes which I have tried quite a few! Thanks man!
@sailor4991
5 жыл бұрын
just finished doing the brisket, came out so good, almost finished the whole brisket, thank you so much, my whole family thanks you, your great, keep on going
@brianwagner9518
4 жыл бұрын
great job my man two questions, can i do 250 in my pellet smoker and come out with the same results? and can i use butcher paper for the wrap with no problems? thanks
@MostlyCloudy
2 жыл бұрын
Perfect. Exactly what I needed. Once that badboy thaws it's on!
@johnashland6326
5 жыл бұрын
Malcom you ROCK , thanks for teaching this Yankee how to BBQRight !!
@bronco429
5 жыл бұрын
your the man malcolm! tried many of your cooks, everyone comes out great . all of my friends luv your cooks!
@friarjosephbrewreview
Жыл бұрын
If you were doing it on an offset would you leave it fat cap on top?
@deetripletee7268
3 жыл бұрын
This guys a BBQ professor! Dr. Malcom 😆. The best.
@redindian7833
8 жыл бұрын
I've been using a kamado grill for about a year now and have done a couple of beef briskets with good success. This year, I have moose brisket from a successful Fall hunt. Just wondering if you'd do anything different in regards to temp or time with such a lean meat as moose? Thanks!
@ghostrider729
4 жыл бұрын
My first flat ,I'm cooking it on Monday!!
@michaeldrury6375
3 жыл бұрын
what causes a brisket flat to be tough? I followed this video, 8lb flat, wrapped at 158, cooked to 202, rested 4 hours, it was tough and chewy, any suggestions?
@RubberCudder
2 жыл бұрын
You came a long way Malcolm good for you
@waynehamilton1358
8 жыл бұрын
Thanks Malcolm for another excellent video..... Just a couple of questions if you have time. I've never done a brisket "flat"..... I've always just assumed you get the best flavor by using the whole brisket and everybody seems to love my briskets... a lot.. lol. And I've also found that if you have any leftovers of the large fatty end which a lot of people avoid because they're trying not to eat anything but the lean flat end there is nothing better to use as the meat in your homemade slow simmered chili..... Can't beat it. But here's my questions: Do you think you can get as good a result just using the "flat" as you can using the whole brisket? And next question is I notice you go up to 250 degrees for your brisket. I've always kept my temp at no more than 212 degrees because that's the boiling point for the juices. So I've always tried to keep my temp between 200 and 210 degrees. In your opinion what's the difference, other than cooking time between cooking brisket at say 205 or at 250 degrees??? Sure will appreciate your thoughts on this because I think you're about the best BBQ cook around... Even if you're not from Texas.. ha ha. Thanks, Wayne from Texas....
@baolowude
3 жыл бұрын
Thank you so much..this was my first attempt at cooking a brisket. I followed you instructions to the letter and I came out delicious...I was using a pit boss smoker and your instructions were so easy to follow 👍🏿😊
@russellhale4123
7 жыл бұрын
Thanks, great video! I've heard of rubbing them with mustard and THEN putting that rub on them. Any experience with that and if so, was it positive or neg? Guessing not preferred since it wasn't in your video, lol. But does it hold the seasoning better? Thanks again!
@youknow9328
4 жыл бұрын
Seems to hold the seasoning on better for a better bark and doesn’t add any noticeable flavor change that we noticed. My girlfriend has crazy sensitive tastebuds and she wasn’t aware until today that’s how I’ve been making them haha
@RashleysBorderQue
9 жыл бұрын
Nice video Malcom. I have a WSM and a couple of pellet feeds, but have been thinking seriously about getting a ceramic. I think you have convinced me. You can never have too many toys.
@clubcool3583
2 жыл бұрын
Perfect video again, you always help me. Turned out great.
@AntonB4444
5 ай бұрын
8 years old!!!!!! Who cares listen today was my twins first birthday I decided to smoke a brisket and came here for help……. Let me tell you the 10lb brisket was gone in an hour and all I did was follow this legend right here please don’t go anywhere else for your BBQ
@446019
4 жыл бұрын
Cooking my 1st starting tonight. I’m glad I watched this before. Thanks for keeping it simple!!! I feel more at ease now!! I appreciate it!!👌🏽👌🏽
@kjj9701
7 жыл бұрын
Malcom, I combined this recipe with your brisket taco recipe. The tacos were very tasty but my brisket flat turned out dry and chewy. I've cooked many packer briskets with good results and I thought this cook went well. I followed what you did throughout the cook. The only thing I can think of is a used a choice cut brisket from Costco and maybe it didn't have enough fat to keep the meat moist. Any thoughts??? You are the #1 BBQ channel on KZitem!!!!
@jgisbo007
7 жыл бұрын
I had the same thing happen to mine. Bought it from Costco as well. It may be too lean as I pulled mine out at 200 degrees.
@bobweinacht4180
9 жыл бұрын
Excellent Video! It covered all the bases on BBQing a brisket flat.
@ronb2008
3 жыл бұрын
For the flat, is it better with foil wrap instead of butcher paper?
@mikeingham102
6 жыл бұрын
Did my brisket the same way except for the foil wrap, I used parchment paper and it was delicious. I did two briskets for an event and there wasn't a piece left over.
@jlefty30
7 жыл бұрын
Thanks for the video I followed it like you said except on my off set smoker and my family thought it was awesome. Thanks for the videos, I’m learning alot
@SanjivMore
9 жыл бұрын
Awesome video Malcolm: A few questions if you don't mind: What are your thoughts about cooking a brisket flat vs. full packer. I have heard you should only cook full packers for the fat content to help keep moist. Your video shows a flat can be cooked and still be quite moist. Lastly, I see several videos where the wrap is done with butcher paper vs. foil. Have you tried that / seen any difference in foil vs. paper? Thanks!
@jlefty30
7 жыл бұрын
I’m doing my first flat today and going to follow these instructions. I’m smoking on a off set so we shall see
@victorbitter583
7 жыл бұрын
How did it go?
@jlefty30
7 жыл бұрын
Victor Bitter ... not to bad could have been better. It was in the high 20s low 30s and windy all day so maintaining a steady temp was kinda difficult but I fought through. All in all I think my family’s belly’s was full and no body complained so that was a victory for me lol. Thanks for asking.
@victorbitter583
7 жыл бұрын
Good to bloody hear mate. About to put on a lamb shoulder in about an hour. Mnnmm pulled lamb.
@jagrmstr
9 жыл бұрын
Malcolm, great video (as usual). Do you ever open up the foil and vent the brisket for a few minutes before you put it in the cooler or do you always just go directly from the cooker into the cooler?
@howtobbqright
9 жыл бұрын
+Ryan Stolfus I vent the steam off for just a few minutes. It lets that energy escape so it can calm down and rest.
@haroldm4946
6 жыл бұрын
After you wrapped, do you put it back in fat cap down again ?
@cmac610
9 жыл бұрын
Looking to add a BGE to my arsenal. Was wondering if the lack of room to add a water pan is an issue? I know you got liquid back in when you wrapped. Thoughts Malcom?
@kenwestphal1315
4 жыл бұрын
This is a great video. Excellent instruction. Thank you!
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