Smoked Beef Brisket

[xUSArmy13x]

brisket looks good man! i like the mods you did to your smoker, i have a similar one, and plan on doing the same. brisket is one of my favorite meats to smoke, but having school and work all the time i rarely get to make it. im doing a competition this summer so i gotta get it down good. my ribs are so far incredible i think, and my goal is not last place, ahaha, thanks for the vids, keep it up!

[TheMotorman116]

Good videos man, very well done and not full of nonsense. I see you sporting the Alpinestars shirt- I take it you're a fellow rider? Dirt, street or both? The BBQ looks really good- keep it up!

[sd4547]

@TheMotorman116 Hey, thanks for the comment! Yes, I ride dirt bikes and ATV's. Ride-on brother!

[maribelytony]

I'm going to do my first brisket this weekend with ribs as a back up in case I over cook the brisket. Wish I had a stoker but I have primitive Homemade UDS to work with but it's fun being outside babysitting the temp, besides I live in southern California it's great weather to drink beer.

[sd4547]

@maribelytony Nothing wrong with the good ol' UDS! I'm thinking about building one someday. I live in San Diego and you're right about the weather. We've been lucky this summer!

[MrJmfitch]

Damn that brisket looks delicious. Love the smoke "ring" .... mouth watering

[sd4547]

@MrJmfitch Thank you! We love our briskets in my house!

[yelovetter]

sd4547 Won't you be my neighbor? :)  Now I need to stop watching videos, because I am getting hungry....

[sd4547]

@yelovetter LOL! Grab a fork and jump the fence brother!

[usaperuano1]

whatis the description of the blower can you tell me please thanks

[sd4547]

@usaperuano1 It's "The Stoker" from Rocks BBQ.

[Snakehunter0930]

Great video!

[DW2000Live]

Great video. Looking at the Stoker, this was pretty informative.

[sd4547]

@DW2000Live Personally, I love the Stoker. Been there done that with the whole running out to the backyard to check the temp and tweek the dampers. This lets me enjoy the whole experience a little more.

[johnnybagofdonets]

Briskit in my neck of the woods is $2.79 a lbs. remember when it was $1.99 a lbs. two years ago, Hyper inflation? Price of skirt steak up too... Used to do a brisket and pork butt every week end, now hambergers and hot dogs... Thanks Obama, Nancy Pelosi and Harry Reid for destroying our economy.

[sd4547]

@johnnybagofdonets I feel your pain....

[carnypimp]

@johnnybagofdonets They are not the only ones did you forget the eight years of Bush or did you just come out of your cave? We are screwed by both parties. I feel like a tired whore getting fucked over and over. I feel your pain.

[johnnybagofdonets]

@carnypimp No, didn’t forget Bush & his cronies. Went to meat market & pick up a brisket to brine for St. Patrick’s Day, no store bought corned beef for me. I’m using a clean cooler, with a few handfuls of kosher salt & pickling spice with ice, in leaving outside; doing seven day brine with Luck of the Irish, as in luck that one socialists extremist pulls a Mama Cass Elliot at the head of table on Corned Beef at dinner or at breakfast, over bowl of Lucky Charms Cereal as ♪ magically delicious ♪.

[TrickSTD]

@carnypimp LOL

[777shaye777]

just use your senses not time charts

[Mastercylinder32]

I added a brisket video. smokin' on my new Good One Open Range, check it out. I need to get a better camera set up, I stink at doing videos ..lol

[Mastercylinder32]

I like the video. I like the injection idea on the brisket. I've only used injections on turkeys, I'll have to try it. I've got a short video with my NB Hondo. well I picked up a new smoker (used) The Good One Open Range. I did a couple chickens last weekend, and I am impressed with the way it held the temps. I will test it out on a long cook, I will be doing a brisket this weekend. I'll post a video. hopefully I won't need a bbq guru or stoker :)

[sd4547]

@Mastercylinder32 Hondo is a great pit. It's a bummer that NB went out of business. The more affordable smokers out there these days are made from steel that is half the thickness of the NB's. Real bummer...

[2024JayZ]

Great video What did you use to seal around the lid & what did you use as the add on the smoke stack? Thank you -Jason

[sd4547]

@2024JayZ Sealed it with high temp silicone and used aluminum flex tubing for the stack.  I have a video on the mods posted on my channel.

Thanks for checking out my vid!

[inwood1000]

love your video .what charcoal did you use . and how often did you add it

[sd4547]

@inwood1000 I like to use Kingsford Competition briquets. As far as how often, I use a charcoal basket and the "Minion Method" which gives me a good six to seven hour burn. I find that once my coals are cranking, for the most part when I replace the large wood chunks I use that alone keeps my heat where I want it.

[cbrad00]

holy crap, the laptop hookup is great. awesome video! Scientific BBQ !!!  Haha, I love it!

[sd4547]

@cbrad00 Thanks for the comment. The Stoker makes life a lot easier on those long cooks!

[devildog99992007]

I've seen the stoker before but come on man, kind of takes some of the skill out of it...

[sd4547]

@devildog99992007 After years of tending to my smoker every thirty minutes on long cooks, I think I've proven my skill. This just makes it easier and allows me to enjoy my food with the guests I'm cooking for.

[14dollarz]

Great video. I've done 3 briskets now and have yet to get mine that juicy on the inside. I just started using an injection, but I think mine are not cooking long enough. Where do you typically get your brisket? Supermarket, Butcher, etc?  Thanks!

[sd4547]

Thanks for the comment. I buy mine at a butcher shop. It's choice, but on the high end of choice. Snake River Ranch sells the American version of Kobe beef briskets online. A 14 pounder goes for about $59 dollars. One of these days I'm going to give their beef a try to see if there is a difference. Good luck with your next cook!

[14dollarz]

Thanks for the reply. I plan on trying another one this week.