Texas Brisket - Beginner's Smartbook | Electric Smoker (4K)

If you're new to smoking meats, one of the best ways to get started is with an Electric Smoker. They provide a simplicity to smoking that makes it really fun….letting you learn and experiment with a variety of recipes, preparation techniques, and different types of woods. This is a very comprehensive tutorial with everything that I learned over the years to make mouth watering Texas Style brisket. It even covers all you need to know about USDA grading and different cuts of meats that you may want to smoke.

🕒 Time Stamps:
1. Introduction Scene 0:00
2. Beginner’s Smartbook 0:14
3. A little about beef 1:25
4. Beef Production 1:35
5. USDA Beef Grades 1:57
6. USDA Fat Marbling Photos 2:11
7. Select Ribeye vs Choice T-bone 2:00
8. A little more about beef 2:52
9. Eight Primal/Sub-Primal Cuts 3:12
10. Detailed Cross-section 12 Cuts 3:27
11. Area of Most Tender Cuts 3:37
12. Area of Tougher Cuts 3:50
13. Preparation and Smoking 4:01
14. Three Parts of a Brisket 4:35
15. Consumer Packed Brisket 5:08
16. Trimming Fat Cap 5:21
17. Rub and Broth 5:37
18. Brisket Injection Tools 5:50
19. Injection Demo 6:02
20. Rubbing the Brisket 6:23
21. Brisket Placement on Rack 6:49
22. Setting up Water Pan 7:09
23. Variety of Wood Chips 7:20
24. Loading Wood Chips in Smoker 7:32
25. Wood Chip Ignition 7:47
26. Air Damper Position 8:07
27. Digital Thermometer 8:24
28. Brisket Meat Temperatures 8:42
29. Tools - Handling Brisket 9:01
30. Tools - Wire Cart 9:11
31. Red Butcher Paper 9:19
32. Resting Wrapped Brisket 9:40
33. Tools - Meat Lifter Forks 10:11
34. Tools - Brisket Slicing Knife 10:22
35. Tools - Sharpening Steel 10:35
36. Brisket Smoke Ring 10:53
37. Cause of Smoke Ring 11:10
38. Replicating Smoke Ring - Curing Salt 11:29
39. Brisket Consistency Examples 11:45
40. Firm Brisket for Slicing 11:49
41. Moist Brisket, Falling Apart Tender 12:17

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