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Brisket Masterclass
INTRODUCTION
Welcome to the Brisket Masterclass!
DISCOUNTS
Crawford's BBQ Products (15% OFF)
Texas Oil Dust (15% OFF)
Upgrade to the Complete Online Pitmaster Class
Brisket Grades 101
How to Pick the Best Briskets Part I
How to Pick the Best Briskets Part II
Flavor Profiles
How to Make a Rub from Scratch (34:11)
The Perfect Barbeque Brisket
1.1 – Selecting Briskets (10:53)
1.2 – Trimming the Brisket (37:02)
1.3 – Injection for Brisket (3:46)
1.4 – Injection for Brisket DEMO (10:15)
1.5 – Brisket Rub Part I – Flavor Profiles (5:22)
1.6 – Brisket Rub Part II – Demonstration (10:15)
1.7 – Brisket Cook Part I [Stick burner] (23:19)
1.8 – Brisket Cook Part II [Stick burner] (15:37)
1.9 – Brisket Cook Part III [Stick burner] (15:33)
1.10 – Brisket Cook Part IV [Stick burner] (27:14)
1.11 – Pit Barrel Brisket Cook Part I (17:10)
1.12 – Pit Barrel Brisket Cook Part II (18:26)
1.13 – Rec Tec Brisket Cook Part I (21:50)
1.14 – Rec Tec Brisket Cook Part II (16:57)
1.15 – Weber Brisket Cook Part I (20:05)
1.16 – Weber Brisket Cook Part II (21:18)
1.17 – BBQ Sauces – Made from Scratch (11:45)
1.18 – BBQ Sauces – Blending (16:54)
1.19 – Burnt Ends Part I – Trim and Rub (15:35)
1.20 – Burnt Ends Part II – The Cook (16:35)
1.21 – Burnt Ends Part III – The Cook, Continued (12:33)
1.22 – Brisket Burgers Part I – Trim and Grind (12:59)
1.23 – Brisket Burgers Part II – Patty Prep (10:11)
1.24 – Brisket Burgers Part III – Seasoning (3:58)
1.25 – Brisket Burgers Part IV – The Cook Pt. I (13:28)
1.26 – Brisket Burgers Part V – The Cook Pt. II (14:12)
1.27 – Sides – Potato Salad (3:53)
1.28 – Sides – Beans (12:04)
1.29 – Sides – Roasted Corn (9:22)
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1.19 – Burnt Ends Part I – Trim and Rub
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