Episode 17: The ULTIMATE Brisket Guide

#wishingwellbbq #letsdoit #ULTIMATEBrisket

1:31 - Meat Selection
4:19 - Trimming Four Step Process
5:24 - Trimming Step 1: Square Up Brisket
8:27 - Trimming Step 2: Taking Care of the Deckle
11:09 - Trimming Step 3: Trim Silver Skin & Extra Fat on Bottom
12:28 - Trimming Step 4: Trim Fat on Top
15:00 - Homemade Injection (Beef Broth & Soy Sauce)
15:34 - Injecting Meat
16:31 - Seasoning (Salt, Pepper, & Garlic)
18:25 - Firing Up the Pit
19:53 - Three Hour Checkmark
21:21 - Eight Hour Checkmark
21:48 - Wrap Up Brisket (Optional)
23:58 - The 160° “Stall”
25:17 - Twelve Hour Checkmark
26:10 - Let it Rest 1-6 Hours
26:30 - Recap
27:41 - Slicing the Flat
30:01 - Slicing the Point
30:41 - Time to Enjoy

Knife I used in this video - Spaceman Constellation Series Boning Knife
https://spacemanknives.com/collections/constellation-series

Products I love to use:

Oklahoma Joe's Smokers - https://www.oklahomajoes.com/

Spaceman Knives - https://spacemanknives.com/

****Affiliate Links:****

ThermoPro (Use Code "thermoproteam" at checkout for 10%OFF) - https://buythermopro.com/?rfsn=643280...

Welcome to the official channel for Wishing Well BBQ. My name is Dustin Wells and I specialize in barbeque catering, sauce, and competition. On this channel I want to share with you my tips, tricks, and recipes to make YOU the pit master in your neighborhood. I can't wait to go on this BBQ journey with you, now let's do it!

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Editor: Austin Chapman, Edge Line Graphics
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