SMOKED BRISKET - A WEEKEND WITH THE KRAJEWSKI BROTHERS | ALL AMERICAN COOKING

After many requests, and with the help of my Big Baby Brother, Steven, the #smokedbrisket video is finally here! Now… I will do another getting more into the preparation before the smoke - the trimming, the binder, the rub, and setting up the offset smoker. This #brisket was done on the #weberkettle with the #SlowNSear, which - as you saw in my RIBS video - is my favorite method for smoking besides the offset smoker. Truth be told, I just recently acquired my offset smoker box for my #chargriller double barrel grill, and I’ll be using that for quite a few #smoking projects in the future. (Don’t worry, I will still use that beautiful Slow N Sear a lot, it’s a staple in my Arsenal of Cooking Tools!Show more

Missing from this video is the trimming of the brisket as well as the binder and seasoning. So I’ll tell you…

For a binder, we simply poured some Worst Chester (you know what I mean) sauce on and rubbed it all around to coat the entire brisket (after the trimming was done, of course)

Next, my brother helped me apply a generous amount of kosher salt, freshly ground black pepper, onion powder, garlic powder, and smoked paprika. Once it was rubbed, I loaded up the Slow N Sear with B&B Texas style lump charcoal and some blocks of hickory and pecan wood with a few apple wood chips as well. Once my internal temp of the grill was between 250F and 275F, the brisket went on FAT CAP DOWN!!

Also I should point out it’s important to keep a drip tray beneath your meat under the bars (that’s what she said…) so you don’t have beef juice covering the bottom of your grill making it that much more difficult to clean.

This brisket started off at around 17.5lbs, but after trimming it was closer to 15. I thought 15 hours would suffice. I was wrong. Wrong… the opposite of Right.

So it took nearly 7 hours to get to wrapping temp of higher than 150F. And then the stall set in while I was sleeping.

For those not familiar, “the stall” occurs when the moisture on the outside of of the meat begins to stick to the meat and form a type of barrier that prevents that locks the cooler moisture in, thus preventing the warm air to penetrate.

How do we break through a stall?

Well, If you were smart and you gave yourself enough time, you could just wait it out. But that could turn your weekend cook into a “let’s check things out at the store, hey look, McDonalds” kind of a weekend… and who wants that?? (Rhetorical question hopefully nobody wants that.)
However some of things the person said reminded me that it’s not over.

ANYWAYS…

This footage was shot in its rawest candid form, and I did very little editing to keep this sibling collaborative effort. This video is less informative and (hopefully) more for entertainment purposes. So that you can see what a party weekend at my place is like. So that you can see how my brother and I get along, and how our dogs get along.

And above all, this video is dedicated to our brave men and women who defend our country against all enemies, foreign and domestic, and help keep the memory of America alive. I hope each and every one of them has a blessed Veteran’s Day. It takes two seconds to thank a member of our military and subscribe to this channel, so please, THANK A VETERAN!!!!