Rob explores the process of cooking a no-wrap brisket in this YouTube video. He purchased a prime brisket from Wild Fork Foods, which was delivered frozen. After thawing, he trims the brisket and uses a simple seasoning of Worcestershire sauce, kosher salt, and black pepper. Rob cooks the brisket on a smoker for several hours, monitoring the temperature and occasionally spraying it with butter spray. He wraps the brisket at an internal temperature of 195°F and lets it rest for about three hours. When he slices and tastes it, he finds the bark to be a bit tough but the overall flavor to be good, although he wonders if it could have been more tender.
Highlights
- 🍖 Rob purchases a frozen prime brisket from Wild Fork Foods.
- 🧂 He trims and seasons the brisket with Worcestershire sauce, kosher salt, and black pepper.
- 🔥 Rob cooks the brisket on a smoker, monitoring the temperature.
- 💤 He wraps the brisket at an internal temperature of 195°F and lets it rest.
- 🍴 Rob finds the bark a bit tough but enjoys the flavor, wondering if it could be more tender.
