Most People Smoke Brisket Wrong! Try This Old Soul Food Pit Trick Instead

📖 Get all 356 of Grandma's secrets here: https://earlenetatum.com There is a brisket on my pit in the back yard right now and it went on before the sun came up. Most of you took a knife to yours Friday night and cut the fat off the top the way every man with a pit on the television does it, and at six o'clock it came off grey through the middle and tight as a shoe sole and everybody at the table said it was good. It was not the fire. I have not put a knife to the fat on a brisket since nineteen eighty nine and nothing has come off that fire dry since. I learned it from a woman who cooked a hog shoulder over an open pit every Saturday before fifth Sunday with no dial and no clock out there. In this one I show you what that piece of meat is and why the knife ruins it, the buying, the salt Friday night, a fire you hold your hand over to six, the long middle of the day when the meat stops and you sit still, how you know it is done with nothing but your hand, and the paper sack before the knife. And there is one thing she did with that cap of fat once the meat was over the coals that you are not doing. It cost her nothing and it is the reason nothing came off her pit dry. I saved it for the end. One whole brisket, twelve to fourteen pounds, feeds twelve with bread. Here is the day, in order: 0:00 The brisket on my pit and what yours is doing wrong 2:30 What this meat is 4:32 Why everybody reaches for the knife 6:08 The buying 7:46 The salt, Friday night 9:28 The fire 11:31 The long middle of the day 13:49 How you know it is done 15:32 Off the fire and the knife 16:59 Two years I ruined it, and why the fire is mine 19:00 The one thing she did with the fat 21:40 If you have no yard 22:27 The whole day in nine lines 24:07 What is coming next There is a new recipe here every single day. Next time I am doing beef ribs, and there is one thing I do to the bone side before it ever sees the fire.