@huss1205 ..lol..don't know much about knives, eh huss? It's an Old Hickory 10 inch carbon steel Butcher. Been around 60 years at least as you can see with that beautiful patina it has. Comfortable, good balance and can be stoned razor sharp. Old Hick can even cut brush if needed. If you're looking for a shiny knife check out Ronco's As Seen On TV knives. Real pretty..!
@huss1205 This knife looks dirty because its not realy stainless.The most old knifes arent stainless because they have not so much Chrome in the Steel,but ist not a bad thing. The best and most expensive knifes are "not" stainless,you only have to keep them dry.
I am from TX love the pit boyz, but if you want a good Brisket leave a 1/4 inch of fat on the top and cook it fat side up with salt and pepper for seasoning more fat equals tender you can trim the fat off later... You would not trim fat off a Boston Butt why would you cut it off on a tougher cut of meat?
Dad Gummit ! That settles it, I'm Freakin gettin me a Smoker this Summer ! That looks Soooooooooo Good ! I agree with @Ebvardh, I wish there was a smellin feature on my computer.
Too many food Nazis commenting on this thread. Like the man said didn't you see the show when they clean the board. Besides all you need to do is sluice it with a bleach water solution, scrub it down, and rinse it. quickly done between takes.
When I smoke brisket this summer, guaranteed it'll have fat on it. Plenty of it. What is brisket without the fat? Certainly not moist, and moist is how I like it. But, to each their own. Thanks for the video, as usual! I'm soooooo hungry }-)
who gives a shit if its a dirty cutting board next time your over at his house make sure its clean. Its his friggin food hes not telling you what you should and shouldn't do
im taking over a bbq joint in the fillmore march 1st.i tell you what im gonna experiment every single recipe that these bad ass pit boys taught me and every body else.they are top shelf pit masters.i love these guys mmmmmm mmm u smell what the pit boys are smokin. reds bbq in the fillmore.peace
Ha... i was honestly interested in the best way to smoke a beef brisket so this was interesting to me for educational purposes. But damn, I've watched it like 5 times now and this guy is awsome! With that Wilfred Bremely voice and that background music I could listen to this all day! You could put out a video explaining how to tie your shoes and I would watch it!
Sir, I have a smoker kind of like yours except that it doesn't comes off the bottom; it just has a small door on the side. I'm in the Air Force and we've been working for 7 days in a row now...for 16 hrs each...and I was planning on cooking this brisket just like your video. The only question I have is: How do you maintain the fire going for so long?
@JoePRican Joe, do a search on the minion method.. basically, you take a pile( about 100 or so) of unlit charcoal, put it in the smoker and add about 15 lit charcoal on top, that will keep the low and slow going for a good 10 hours as the lit charcoal will slowly ignite the unlit pieces. now , if you want to keep the smoke going, then the only way is to set your alarm clock and get up during the night to replenish. it is a labor of love, but well worth the end result. Thank you for your service
@JoePRican there's a few ways, you can use the minion method, just google that to see what it's all about. the other options are you can prepare some extra coals every 3 hours in a chimney and add them, or simply just add 2 or 3 new coals each hour on top of the lit coals. hope this helps
Anybody think the guy Adam from Man vs. Food should try and eat a 10 pound brisket for a challenge.....I'd say that is better than some of his challenges
I love the narration and your influence to the world by sharing your knowledge of BBQ! I'm sure Weber must love you boys!
I do mine simular, but use foil to braise... I'll also use some fab-b for the injection whe competing as well to take it up a notch, but won't for my own personal consumption
Hey me and my husband love you videos but I always wanted to bbq a brisket but I don't want it to be tough. What if I don't have a smoker but a regular large pit ? I need to know before 08-01-2010 my birthday.
@BIBLEJUNKE you can do it on a pit with a fire box on it ,, , i woulndt try a grill..and i would practice befor your big event ,, i also leave fat cap on fat cap up , but we all have our ways, ps. try and get a good rub
best brisket i have ever eaten was made like this but my brother in law cooked it in one of those egg grills. it melted in your mouth it was so tender
LeeDunbarr your a fuckin homo. I'm pretty sure he was fuckin with you about the creek you dumb shit. Why don't you go check out and see what Rachael Ray's up to and stop buggin these bbq bad asses with your assumptions that they don't know what they're doin lady boy!
first time I had barbeque brisket I didnt think it would work but boy was I wrong. Damned fantastic - NZ brisket we don't need to cook it so long cause already tender as meat. Dang fine piece of brisket ya got there.
i know people eat rare beef, im actually a butcher in Scotland. but i mean that thing mustt have been cooking for a hell of a lot of hours to soften up, brisket over here is used as a pot roast, if we bbq'd it here we'd be considered crazy. but ive tried bbq brisket on holiday in the US and its great. but i just thought it was a bit silly to put an obviously cooked piece of meat onto a raw block which had also been left uncovered outdoors, also being in danger of insect contamintation...
Now LeeDunbarr, you're joking, right? don't remember ya being here when we washed this board down at the creek.... check out food tv if ya'll need to see a how to wash a cutting board demo...! And our insects are so big here in the States we grill and eat the suckers if they get close enough! so wtf -BBQ Pit Boys
@BarbecueWeb Grilled insects... Now THAT would be a nice video. We actually had deep friend Mopani worms when I was over in zimbabwe (some kind of moth larva) and I have to say they were pretty tasty.
Not sure how you'd grill it up, maybe some kebab work or the old iron skillet would come in handy for that.
Washing a chopping board in a creek? ever heard of Coliform Bacteria? They live in creeks and streams and spread water-bourn diseases to animals and humans in more instances in the US more than any other country in the world. Your chopping board is a parasite's playground. And i couldnt care if the insects were the size of my arm, they still carry countless forms of bacteria, you seen flies crawling around in shit? thats on your chopping board, my friend.
@BarbecueWeb well gentlemen of course its obvious that you really do not care about your health and insects, do not give a rats ass about the meat since leaving it outside too and not to forget: you even dare to BBQ OUT-SIDE! And that knife you folks are using....nah. you should not do that. it is too big and children might play with it and cut themselves.. *sarcasm mode off* ...besides that: thank you for all the inspiration!!!! actually got a question too: is there an Austrian chapter yet?
@LeeDunbarr BBQ right out of the smoker is incredibly hot. If it will burn your hands to touch it, no need to worry about insect contamination. Also, you can tell the board has been washed before he puts the finished brisket on it.
@LeeDunbarr I've never seen a cooking show where they bother to show you people cleaning up (except as punishment on Hell's Kitchen, etc.). It would make for pretty boring tv or videos.
@Bambiezbotron the Food Police come thru here every once and awhile and give the Clorox Bleach speech. lame trolls..... just pussies with nothing better to do. But that's why there's the Food Channel!!! rofl
@LeeDunbarr It's hilarious how pathetic the Scottish and English people are when it comes to health and hygiene. "Don't touch this, don't look at that, don't cook this..." So much nonsense. Laws for HAACP that come out of your nose. No wonder you lot are all a bunch of sick babies.
@P90DRE Whats English got to do with anything? We cook outside as well and I dont recall anyone being bothered about hygiene and that other crap. Youre talking crap with this assumption.
@LeeDunbarr Its all about cooking and preparing outside when it comes to barbecueing. Its the American way.. Insects are never a problem most the time. The meat is still steaming so insects would not be a problem at all. I am really hungry now...
@LeeDunbarr Who cares. Believe it or not, people actually eat raw beef. E coli is only really dangerous if youre elderly or young, or a pussified liberal jackass.
Brisket is one of the best tasting cuts of meat out there and typically less then $3 USD per pound. You can't be good hamburger cheaper. Someone asked if you really had to cook it 10 hours.. the 10 hrs is required in this video because he cooked about a 10 pound brisket. If you cook half a brisket about 5-6 hrs, you're golden (1 hr per pound with an indirect heat about 225) ALSO--- LEAVE THAT FAT ON IT! NO REASON TO NEED TO INJECT IT IF YOU SIMPLY LEAVE THE FAT ON! Smoke it fat side UP!
@zaxtor99 i find that if you leave the fat on, smoke penetration is minimal. I dunno about you but i like the smoky flavour, thats why I trim the fat too.
Leave the fat on, folks, the fat helps the meat stay juicy and helps tenderize the muscle tissue. After you rub the brisket on all sides, cover it and let it sit in the fridge or cooler for three or four hours, if not over night. Rub it again on all sides and smoke low and slow for about 1 hr per pound at 225 or until the internal temp at the center of the thickest part of the meat is at 190. offset cookers let the large side of the cut face the firebox.
@THCBBQ i prefer about 80% of the fat off, you bought a good enough piece of meat, that fat cap on the outside wouldnt matter as much. And removing the fat helps the smoke adhere to the meat, and that's where the flavor's at. I've been to bbq cook offs and the most of the fat's been removed for just that reason.
I'm from Texas and BBQ a lot. I cook my Brisket 1 hour per lb. Low and slow 225 to 240. Always keep the fat on and face it up when smoking. But everyone has there own way of doing things.
i got 2 briskets on the pit right now. The neighbor stopped by a little bit ago and he said wtf u doin? I said Im smokin a brisket. He said what the hell you gonna do with that? I said eat it. He said shiit its gonna have the texture of a spare tire they make corned beef outta that shiit since there isn't anything else you can do with it. I just looked at him and smiled. He's from Minnesota, alotta these guys cook hamburger on a propane grill and call themselves bbqer's. bunch a posers
What a question... use it as an activated charcoal filter in the aquarium after two hours on direct heat. What else?! xD
I'm from Germany and we're not the well known BBQ people. But I believe that the only true way to have a good barbecue, is to use the good old wood charcoal and maybe some Smoke. But that's just my own opinion and a matter of taste.
@xnatexdoggx Low and slow and smoky is really the only way to go. Propane is for people with ADD and lazy tastebuds. What I like about slow cooking is that I can be cooking and focusing all my attention on drinking beer or doing other things but mainly drinking.
@xnatexdoggx This is gonna sound funny, but I had a barbecue rubbed brisket at Old Country Buffet, and it was tremendous! Beleive me, I am very descriminating with my beef, and I think brisket is a great barbecue meat. Maybe not the best, but at least mid grade. I think it just takes knowing what to do with it, and how to do it!
Everyone has their style. Do it all day like this guy or in less time. I don't trim it much or at all. Put the rub on it and cook it fat side up with Indirect heat. 250ish for 4 or 5 hours. Then you can wrap it in aluminum foil put it in a big cake pan (catches moisture) and cook it for another 1.5 hours or so at 300ish. Makes it really soft--some say too soft. Rub use paprika, brown sugar, onion powder, garlic powder, some salt, some pepper, some cayenne pepper. Brisket is easy
Nothing to it man. It's more waiting than anything. Best way, IMO, is to smoke that sumbitch.A lot of people swear by grilling it, but smoke gives it more flavor and keeps it moist. Just marinate or inject it with whatever you want, make a rub out of everything you got in the cabinet. Set it in the smoker or grill using indirect heat with coal, pecan, and hickory for about 8 hours. Pull it out, slice, serve with Sweet Baby Rays bbq sauce. Good stuff right there.
Don't trim anything ! Let the rub render with the fat through your brisket ! Long cook times demand it !! You can get away with the trimming if you have moisture source such a h20 smoker but it wont have the same flavor in my opinion.
done it both ways with good results. those H2O smokers do keep it moist for sure. Now pass me some of that dippin' sauce and Tennessee whiskey and we'll see who can tell the dif, kasper!
Just think of the beef brisket as the slab bacon part of a pig. Same place on the carcass. Meat is good. For a diabetic, meat is better! I favor leaving most of the fat on. When my brisket was done, my yankee brother wanted to put his slices back on the grill, too tender! My jaw about dropped. I told him I spent 10 hours getting it that tender, and he wanted to toughen it up?? I let him live.
haha! is he the same type that would complain if the beef roast would fall apart when you touch it with a fork? but it was nice of you to let him live
It's "Moist" and "lean" brisket (not "dry"). There are two different parts to a full brisket, one of which is the flat (lean) and the point, which is the fattier portion (moist brisket) It has nothing to do with moist or wet rub.
BBQ places like Rudy's, here in Texas, separate the two sections after cooking, giving you a choice of the leaner or moister cuts.
wow - just did this following your steps last night. -only change was trying your comment about slathering with mustard before applying the rub. couldn't taste the mustard at all, but it sure made the rub stick!
Anyway - thanks again for your great videos. i had never had brisket before, but after following your lead here, we WILL be having it again!!!!!!!!!! THANK YOU!!!!!!!!
i really started to hate this dirty knife. Watched many videos and seems that this knife never gets cleaned.
huss1205 3 weeks ago
@huss1205 ..lol..don't know much about knives, eh huss? It's an Old Hickory 10 inch carbon steel Butcher. Been around 60 years at least as you can see with that beautiful patina it has. Comfortable, good balance and can be stoned razor sharp. Old Hick can even cut brush if needed. If you're looking for a shiny knife check out Ronco's As Seen On TV knives. Real pretty..!
BarbecueWeb 3 weeks ago
@huss1205 This knife looks dirty because its not realy stainless.The most old knifes arent stainless because they have not so much Chrome in the Steel,but ist not a bad thing. The best and most expensive knifes are "not" stainless,you only have to keep them dry.
Flokib 3 days ago
brisket is to expensive to be wasting the fat
hellishheavin101 1 month ago
I love Beef Briskets , and I guess this recipe is one of the best ive seen.
joseyetran 3 months ago
that does not look "nice n' moist"
halolamer 4 months ago 2
I am from TX love the pit boyz, but if you want a good Brisket leave a 1/4 inch of fat on the top and cook it fat side up with salt and pepper for seasoning more fat equals tender you can trim the fat off later... You would not trim fat off a Boston Butt why would you cut it off on a tougher cut of meat?
chew465 6 months ago
Nom
McRazorBlade 7 months ago
hummmm (meditation) am totally relax, I see my brisket in the near future hummmmm
smileson2go 7 months ago
Brisket...
McRazorBlade 7 months ago
i wanna that knife !
TheRyskwic 8 months ago
SAME WAY WE DO IT IN MISSOURI. WE ALSO TRIM THE FAT OFF LIKE THIS TO LET MORE SMOKE IN. MMMMMMMMM. MMMMMMM GOOD.
digitalfuk 8 months ago
As I eat my dry left over chicken on my lunch break, I have to sit here and watch this damn video. FML.
sethy2004 8 months ago 2
Dad Gummit ! That settles it, I'm Freakin gettin me a Smoker this Summer ! That looks Soooooooooo Good ! I agree with @Ebvardh, I wish there was a smellin feature on my computer.
WatchToddPattison 8 months ago
you're so awkward hahah your voice is goofy.
hiimroxi 10 months ago
Too many food Nazis commenting on this thread. Like the man said didn't you see the show when they clean the board. Besides all you need to do is sluice it with a bleach water solution, scrub it down, and rinse it. quickly done between takes.
vicarofrevelwood 10 months ago
If only my computer had a smelling feature.
Ebvardh 10 months ago
A thing of beauty is a joy forever.....'specially when you're eatin' it!!! And that's a beautiful brisket!
docmalthus 10 months ago
When I smoke brisket this summer, guaranteed it'll have fat on it. Plenty of it. What is brisket without the fat? Certainly not moist, and moist is how I like it. But, to each their own. Thanks for the video, as usual! I'm soooooo hungry }-)
abuelita23xxx 10 months ago 6
who gives a shit if its a dirty cutting board next time your over at his house make sure its clean. Its his friggin food hes not telling you what you should and shouldn't do
mkjredemption 11 months ago
realy great, i like this recipe How you uses for the dry rub?? i hop its not a secret.
Greatings from México
masterplomo1 11 months ago
realy great, i like this recipe
masterplomo1 11 months ago
im taking over a bbq joint in the fillmore march 1st.i tell you what im gonna experiment every single recipe that these bad ass pit boys taught me and every body else.they are top shelf pit masters.i love these guys mmmmmm mmm u smell what the pit boys are smokin. reds bbq in the fillmore.peace
MrRedered 11 months ago
Woah man, where's your hat? : )
Iblis92 1 year ago
makes me feel so manly
surfbum482 1 year ago
god has no merce
MrGreatestfreakoutev 1 year ago
y u keep putting the meat on top of the wood after is coocked. I can see its dirty...or do you guys clean it up before doing that?
MrArsenioOro 1 year ago
Ha... i was honestly interested in the best way to smoke a beef brisket so this was interesting to me for educational purposes. But damn, I've watched it like 5 times now and this guy is awsome! With that Wilfred Bremely voice and that background music I could listen to this all day! You could put out a video explaining how to tie your shoes and I would watch it!
mjh047s 1 year ago
DO NOT PUT A BRISKET ON THE GRILL.
Hahaha. I learned the hard way.
MrPhipper 1 year ago
from the uk here, only time we ever eat brisket is when its put in the oven an usually slow cooked. Looks nice on the barbecue though : )
crybabywithoutacause 1 year ago
damn... that beef's dry, it ain't moist!
dundundun05 1 year ago
i love texas
Daniel405perez 1 year ago
hmm.. Jami Jam <3
SergioRamos5000 1 year ago
Sir, I have a smoker kind of like yours except that it doesn't comes off the bottom; it just has a small door on the side. I'm in the Air Force and we've been working for 7 days in a row now...for 16 hrs each...and I was planning on cooking this brisket just like your video. The only question I have is: How do you maintain the fire going for so long?
JoePRican 1 year ago
@JoePRican Joe, do a search on the minion method.. basically, you take a pile( about 100 or so) of unlit charcoal, put it in the smoker and add about 15 lit charcoal on top, that will keep the low and slow going for a good 10 hours as the lit charcoal will slowly ignite the unlit pieces. now , if you want to keep the smoke going, then the only way is to set your alarm clock and get up during the night to replenish. it is a labor of love, but well worth the end result. Thank you for your service
hydynryk 1 year ago
@JoePRican there's a few ways, you can use the minion method, just google that to see what it's all about. the other options are you can prepare some extra coals every 3 hours in a chimney and add them, or simply just add 2 or 3 new coals each hour on top of the lit coals. hope this helps
AussieGriller 1 year ago
this guys got the most epic cooking voice ever! i wish he was my neighbor or cuz i'm getting pretty hungry just watching this!
XhmOngSouLjax 1 year ago
lol are there really people talking like this?
Carnage85 1 year ago
Love how much he says.. "Man!!"
LurkOff 1 year ago
0:33
Beeeeeffff
Your are Awesome!!!
RestinBeef 1 year ago
You're quite possibly the greatest chief on youtube.
May your mushrooms always be satayed and your onions always be grilled.
Gravy, chief.
Drjrecordz 1 year ago
guood
sweetnssssssssssss 1 year ago
wow that looks great! u got some GOOD ASS MEAT over there in the US.!!
MrsRandomMadeMeDoIt 1 year ago
This dude sounds like he is related to Macho Man Randy Savage
obschina 1 year ago
you smell that,....it smells guood!
MrImg00d 1 year ago
That looks well tasty!!!
trakAxPC 1 year ago
That looks well tasty!!!
trakAxPC 1 year ago
That looks GUD!!!
Hennaball2000 1 year ago
you need a shot and half of whiskey either before or after that
GLCroe 1 year ago
Anybody think the guy Adam from Man vs. Food should try and eat a 10 pound brisket for a challenge.....I'd say that is better than some of his challenges
milktoe85 1 year ago
This has been flagged as spam show
if you leave fat cap on, no need to worry about dryness.. injections r u serious, -southeast texas
pipewrenchninja 1 year ago
if you leave fat cap on, no need to worry about dryness.. injections r u serious, -southeast texas
pipewrenchninja 1 year ago
HAHA "About 10 hours have gone by... Didn't take long now did it?" hahaha Awesome vid!
Christusolus 1 year ago
I love the narration and your influence to the world by sharing your knowledge of BBQ! I'm sure Weber must love you boys!
I do mine simular, but use foil to braise... I'll also use some fab-b for the injection whe competing as well to take it up a notch, but won't for my own personal consumption
Cheers boys!
r3cc0s 1 year ago
Hey me and my husband love you videos but I always wanted to bbq a brisket but I don't want it to be tough. What if I don't have a smoker but a regular large pit ? I need to know before 08-01-2010 my birthday.
BIBLEJUNKE 1 year ago
@BIBLEJUNKE you can do it on a pit with a fire box on it ,, , i woulndt try a grill..and i would practice befor your big event ,, i also leave fat cap on fat cap up , but we all have our ways, ps. try and get a good rub
pipewrenchninja 1 year ago
Okay what is in that Rube?
Chickenbandana 1 year ago
Man I only take off 1/4 or 1/2 the fat cause my parents or my wife like to have it on for moisture.
ICEGOD2 1 year ago
best brisket i have ever eaten was made like this but my brother in law cooked it in one of those egg grills. it melted in your mouth it was so tender
TSTOUT1000 1 year ago
LeeDunbarr your a fuckin homo. I'm pretty sure he was fuckin with you about the creek you dumb shit. Why don't you go check out and see what Rachael Ray's up to and stop buggin these bbq bad asses with your assumptions that they don't know what they're doin lady boy!
hossychew 1 year ago
That looks so nice! good job man :D
Buzza18 1 year ago
never had brisket does it taste like steak? Thanks for posting all the vids by the way i couldnt even fire up my grill right before watching you guys
liloj0508 1 year ago
AHHH nice!!!^^he is the BBQ Master !!!^^
ALPERREX 1 year ago
I think that guy just liked to say "Brisket".
ROmurdoc911 1 year ago
Always nice vids! Thank you!
SmokinHotButts 1 year ago
i will be Smokin a brisket tomorrow. Wow good ole Texas BBQ. I love this state.
xxrizzoyxx 1 year ago
i will be Smokin a brisket tomorrow. Wow good ole Texas BBQ. I love this state.
xxrizzoyxx 1 year ago
first time I had barbeque brisket I didnt think it would work but boy was I wrong. Damned fantastic - NZ brisket we don't need to cook it so long cause already tender as meat. Dang fine piece of brisket ya got there.
bondhemibond 1 year ago
DAMN THAT LOOKS GOOD
gloryinmotion 1 year ago
!@#$ ur grillin result always turns out great!! hard to believe it has been cooked for 10 hours!!
mekore 1 year ago
i know people eat rare beef, im actually a butcher in Scotland. but i mean that thing mustt have been cooking for a hell of a lot of hours to soften up, brisket over here is used as a pot roast, if we bbq'd it here we'd be considered crazy. but ive tried bbq brisket on holiday in the US and its great. but i just thought it was a bit silly to put an obviously cooked piece of meat onto a raw block which had also been left uncovered outdoors, also being in danger of insect contamintation...
LeeDunbarr 1 year ago
Now LeeDunbarr, you're joking, right? don't remember ya being here when we washed this board down at the creek.... check out food tv if ya'll need to see a how to wash a cutting board demo...! And our insects are so big here in the States we grill and eat the suckers if they get close enough! so wtf -BBQ Pit Boys
BarbecueWeb 1 year ago 94
That's classic.......love your videos. He can stay in Scotland and eat his pot roast, huh?
drtrotter74 1 year ago
@BarbecueWeb Grilled insects... Now THAT would be a nice video. We actually had deep friend Mopani worms when I was over in zimbabwe (some kind of moth larva) and I have to say they were pretty tasty.
Not sure how you'd grill it up, maybe some kebab work or the old iron skillet would come in handy for that.
Keippernicus 1 year ago
@BarbecueWeb No, im not joking.
Washing a chopping board in a creek? ever heard of Coliform Bacteria? They live in creeks and streams and spread water-bourn diseases to animals and humans in more instances in the US more than any other country in the world. Your chopping board is a parasite's playground. And i couldnt care if the insects were the size of my arm, they still carry countless forms of bacteria, you seen flies crawling around in shit? thats on your chopping board, my friend.
LeeDunbarr 1 year ago
@LeeDunbarr its a joke,, read between the lines,
pipewrenchninja 1 year ago
@BarbecueWeb LMFAO!
cadauctions31 1 year ago
@BarbecueWeb well gentlemen of course its obvious that you really do not care about your health and insects, do not give a rats ass about the meat since leaving it outside too and not to forget: you even dare to BBQ OUT-SIDE! And that knife you folks are using....nah. you should not do that. it is too big and children might play with it and cut themselves.. *sarcasm mode off* ...besides that: thank you for all the inspiration!!!! actually got a question too: is there an Austrian chapter yet?
caveabilly 4 months ago
@LeeDunbarr they typically cook for 8 or more hours.
ClockWorkAddictionn 1 year ago
@LeeDunbarr BBQ right out of the smoker is incredibly hot. If it will burn your hands to touch it, no need to worry about insect contamination. Also, you can tell the board has been washed before he puts the finished brisket on it.
nashbama 1 year ago
@LeeDunbarr I've never seen a cooking show where they bother to show you people cleaning up (except as punishment on Hell's Kitchen, etc.). It would make for pretty boring tv or videos.
Bambiezbotron 1 year ago
@Bambiezbotron the Food Police come thru here every once and awhile and give the Clorox Bleach speech. lame trolls..... just pussies with nothing better to do. But that's why there's the Food Channel!!! rofl
ElPasoTV 1 year ago
@LeeDunbarr It's hilarious how pathetic the Scottish and English people are when it comes to health and hygiene. "Don't touch this, don't look at that, don't cook this..." So much nonsense. Laws for HAACP that come out of your nose. No wonder you lot are all a bunch of sick babies.
P90DRE 1 year ago
@P90DRE Whats English got to do with anything? We cook outside as well and I dont recall anyone being bothered about hygiene and that other crap. Youre talking crap with this assumption.
Mikez4 1 year ago
@LeeDunbarr Its all about cooking and preparing outside when it comes to barbecueing. Its the American way.. Insects are never a problem most the time. The meat is still steaming so insects would not be a problem at all. I am really hungry now...
jeffro1234567891 1 year ago
@LeeDunbarr ha im from aberdeen, meat i normall eat is crap :(
Liam11w 5 months ago
excellent display of good food hygiene there.
cooked brisket slapped right down on the wooden block he just prepared the raw beef on?
cross contamintaion much?
LeeDunbarr 1 year ago
@LeeDunbarr Who cares. Believe it or not, people actually eat raw beef. E coli is only really dangerous if youre elderly or young, or a pussified liberal jackass.
skunkapotamus 1 year ago 2
I fkin Luv this. HmMMmm GuuUUuUUud
sharkl11 1 year ago
That looks guuuud
ellergraphics 1 year ago
That looks a little like roadkill.
ellergraphics 1 year ago
damn bbq king right here!!!
azngel 1 year ago
godda*n that looks so good
alkafx 1 year ago
its look so tasty..
100accelerate 1 year ago
also, you dont want your rub to flavor the fat, you want it to flavor the meat.
rabbiteh 1 year ago
Brisket is one of the best tasting cuts of meat out there and typically less then $3 USD per pound. You can't be good hamburger cheaper. Someone asked if you really had to cook it 10 hours.. the 10 hrs is required in this video because he cooked about a 10 pound brisket. If you cook half a brisket about 5-6 hrs, you're golden (1 hr per pound with an indirect heat about 225) ALSO--- LEAVE THAT FAT ON IT! NO REASON TO NEED TO INJECT IT IF YOU SIMPLY LEAVE THE FAT ON! Smoke it fat side UP!
zaxtor99 1 year ago
I love brisket... I spend a Saturday cooking one and I have brisket for sandwiches for at least 3 weeks
miatageekscott 1 year ago
@zaxtor99 i find that if you leave the fat on, smoke penetration is minimal. I dunno about you but i like the smoky flavour, thats why I trim the fat too.
rabbiteh 1 year ago
Food porn at its best Texas style! I have to make one of those this summer in my Webber. Btw love that ole buffalo skinner you got there.
DaveTheSamurai 1 year ago
Look El Loco Berlin Taff !!! Is german best chili tester
Capsaicinmonster 2 years ago
mmmmmmmmmmmmmmmmm!!!! mouth watering
Nwest82 2 years ago 2
Leave the fat on, folks, the fat helps the meat stay juicy and helps tenderize the muscle tissue. After you rub the brisket on all sides, cover it and let it sit in the fridge or cooler for three or four hours, if not over night. Rub it again on all sides and smoke low and slow for about 1 hr per pound at 225 or until the internal temp at the center of the thickest part of the meat is at 190. offset cookers let the large side of the cut face the firebox.
THCBBQ 2 years ago 9
@THCBBQ i prefer about 80% of the fat off, you bought a good enough piece of meat, that fat cap on the outside wouldnt matter as much. And removing the fat helps the smoke adhere to the meat, and that's where the flavor's at. I've been to bbq cook offs and the most of the fat's been removed for just that reason.
rabbiteh 1 year ago
haha I can watch this just for his voice
rlim6 2 years ago 3
TEN HOURS???? I'm never gonna be able to make this.
Cetramarius 2 years ago
I'm from Texas and BBQ a lot. I cook my Brisket 1 hour per lb. Low and slow 225 to 240. Always keep the fat on and face it up when smoking. But everyone has there own way of doing things.
GaTes1LgD 2 years ago 4
moist? Thats hard to the bone man!
Cr3ater 2 years ago 3
@Cr3ater yea it does look a little dry huh? I BBQ mine, glaze it, and keep the fat on to keep it juicy
LostGenerationX84 2 years ago 2
why cut the fat off it? shouldn't it self baste the meat?
gumby83 2 years ago
@gumby83 the temperature isn't high enough to dissolve the fat, and what fat did dissolve would create soot. Better to remove it.
dlmarti 2 years ago
I've smoked brisket for 20 years and never cut the fat off. I know those who do but I tend to find the meat moister if you leave it.
dkmfwtx 2 years ago 12
Comment removed
dkmfwtx 2 years ago
does it really take 10 hours??????
almieda321 2 years ago
@almieda321 it takes time to dissolve the high amount of connective tissue.
dlmarti 2 years ago
dude, when its cut, it looks DELICIOUS, but then, when its not it look lyke a load cuz its soooo burnt
chubbie1able 2 years ago
it's all about the Bark, what Pit Masters keep for themselves after that long "low and slow"! -BBQ Pit Boys
BarbecueWeb 2 years ago 7
@chubbie1able actually, it's not burned. The smoke creates a dark, dark coating that's just bursting with flavor
ClockWorkAddictionn 1 year ago
@chubbie1able hi mate, as the pitboys said, it's not burnt, beef just develops that bark when cooked low and slow, it's real guud stuff :)
AussieGriller 1 year ago
i love this man
TheMrBrisket 2 years ago
I just love the way that ol' guy says "Man, can you smell that? That smells GOOOOD!"
rakastaus 2 years ago 2
Brisket may be the toughest cut of beef, but give it time to cook thoroughly and it's the best-tasting of 'em all (my opinion of course).
;-)
PeekaPeep 2 years ago
It's strange... but the toughest cuts of meats have the most flavor.
JuryDutySummons 2 years ago
"It smells GEWD"
chosen11979 2 years ago
i got 2 briskets on the pit right now. The neighbor stopped by a little bit ago and he said wtf u doin? I said Im smokin a brisket. He said what the hell you gonna do with that? I said eat it. He said shiit its gonna have the texture of a spare tire they make corned beef outta that shiit since there isn't anything else you can do with it. I just looked at him and smiled. He's from Minnesota, alotta these guys cook hamburger on a propane grill and call themselves bbqer's. bunch a posers
xnatexdoggx 2 years ago 33
"what the hell you gonna do with that?"
What a question... use it as an activated charcoal filter in the aquarium after two hours on direct heat. What else?! xD
I'm from Germany and we're not the well known BBQ people. But I believe that the only true way to have a good barbecue, is to use the good old wood charcoal and maybe some Smoke. But that's just my own opinion and a matter of taste.
fuertherbube 2 years ago
@xnatexdoggx Low and slow and smoky is really the only way to go. Propane is for people with ADD and lazy tastebuds. What I like about slow cooking is that I can be cooking and focusing all my attention on drinking beer or doing other things but mainly drinking.
Bambiezbotron 1 year ago 2
@xnatexdoggx you tell em ! +1
murtadha12345678910 1 year ago
@xnatexdoggx This is gonna sound funny, but I had a barbecue rubbed brisket at Old Country Buffet, and it was tremendous! Beleive me, I am very descriminating with my beef, and I think brisket is a great barbecue meat. Maybe not the best, but at least mid grade. I think it just takes knowing what to do with it, and how to do it!
cadauctions31 1 year ago
Everyone has their style. Do it all day like this guy or in less time. I don't trim it much or at all. Put the rub on it and cook it fat side up with Indirect heat. 250ish for 4 or 5 hours. Then you can wrap it in aluminum foil put it in a big cake pan (catches moisture) and cook it for another 1.5 hours or so at 300ish. Makes it really soft--some say too soft. Rub use paprika, brown sugar, onion powder, garlic powder, some salt, some pepper, some cayenne pepper. Brisket is easy
MudMullet 2 years ago
He sounds like's gotta clear his throat. but he's good!
EyesAreOpen07 2 years ago
It's not easy cooking a brisket. I know a South African who is trying his utter best to make a good ole fashioned Texas brisket and he's struggling.
EyesAreOpen07 2 years ago
"This brisket could feed about 10 people here, but if your hungry enough, maybe 1 or 2 people" never to meet a man who can eat a whole brisket. :P
elotriggerhands 2 years ago
woah yeahh... i dont think i can finish that even if u starve me for a week
JRimRim 2 years ago
this guy is the man
chinoxlxl 2 years ago 4
I've never tackled a brisket yet
mvbeckril 2 years ago 2
Nothing to it man. It's more waiting than anything. Best way, IMO, is to smoke that sumbitch.A lot of people swear by grilling it, but smoke gives it more flavor and keeps it moist. Just marinate or inject it with whatever you want, make a rub out of everything you got in the cabinet. Set it in the smoker or grill using indirect heat with coal, pecan, and hickory for about 8 hours. Pull it out, slice, serve with Sweet Baby Rays bbq sauce. Good stuff right there.
chosen11979 2 years ago
Thanx 4 the info chosen11979
mvbeckril 2 years ago
Lol import to britain please
wiggledytoes 2 years ago
any body know how much apple juice n soy sauce should be injected into the brisket?
swampthingnola 2 years ago
Don't trim anything ! Let the rub render with the fat through your brisket ! Long cook times demand it !! You can get away with the trimming if you have moisture source such a h20 smoker but it wont have the same flavor in my opinion.
xxkasperxx 2 years ago 4
done it both ways with good results. those H2O smokers do keep it moist for sure. Now pass me some of that dippin' sauce and Tennessee whiskey and we'll see who can tell the dif, kasper!
ElPasoTV 2 years ago
Ahhh ... .no no no no no ... Fats gives flavor to the meat!
Altarcraft 2 years ago
hey altar, sorry, dude......cut out that fat cap and let that rub get in there good....!
ElPasoTV 2 years ago
lets plate it up
zyklon20 2 years ago
This comment has received too many negative votes show
ruths chris stakehouse best stake in san antonio
jamesm00769 2 years ago
bump kctocho and jamesdenizvaran. I'm from Oregon and I dream of Rudy's barbecue daily. Love Texas, its women and the barbecue! Too damn hot though!
TheCroz12 2 years ago
8:05 wtf
FordDiesel512 2 years ago
Texas, Oklahoma, Kansas, Missouri, and Tennessee, best BBQ States bar none, permeated in the states culture.
kctocho 2 years ago 2
you forgot alabama.
timsdudeandguy 2 years ago
north and south carolina are to
flyjum 2 years ago
Whats the music in the background?
davidcbates 2 years ago
Just think of the beef brisket as the slab bacon part of a pig. Same place on the carcass. Meat is good. For a diabetic, meat is better! I favor leaving most of the fat on. When my brisket was done, my yankee brother wanted to put his slices back on the grill, too tender! My jaw about dropped. I told him I spent 10 hours getting it that tender, and he wanted to toughen it up?? I let him live.
wayward4now 2 years ago
haha! is he the same type that would complain if the beef roast would fall apart when you touch it with a fork? but it was nice of you to let him live
MattyMatt761 2 years ago
It's "Moist" and "lean" brisket (not "dry"). There are two different parts to a full brisket, one of which is the flat (lean) and the point, which is the fattier portion (moist brisket) It has nothing to do with moist or wet rub.
BBQ places like Rudy's, here in Texas, separate the two sections after cooking, giving you a choice of the leaner or moister cuts.
jamesdenizvaran 2 years ago 3
Hey I went to a barbeque restaurant the other day and I can either choose "Moist Brisket" or "Dry Brisket".What's the difference?
MoNsTerHunTeRFreEk 2 years ago
dry rub or wet rub
Trebor508 2 years ago
man you are a legend
smacun 2 years ago
wow - just did this following your steps last night. -only change was trying your comment about slathering with mustard before applying the rub. couldn't taste the mustard at all, but it sure made the rub stick!
Anyway - thanks again for your great videos. i had never had brisket before, but after following your lead here, we WILL be having it again!!!!!!!!!! THANK YOU!!!!!!!!
douglasenviro 2 years ago
thats ridiculously big
BOOSHBOYDOM 2 years ago
that's what she said...
nauyaca555 2 years ago
big ups to texas
justTHICKK 2 years ago 2
it smells gooooood
cts1236 2 years ago
What temp did you smoke that brisket at? Thanks Pit Boys!
georgeb311 2 years ago
hey that big steak must have been alot prolly 20ish bucks?
gspanked 2 years ago
Searing doesn't seal in juices. It's a myth. It's adds cosmetic appeal only. The salt in the rub is what seals in the juices .
jspee1965 2 years ago
You're right.
AirrowRocket 2 years ago
your half right, it does nothing to keep the meat juciy, but it does add a whole ton of flavour.
good BBQ always has a good bark on it.
rast29 2 years ago
and what fool told you this? maybe you're the fool!
LDKBBAB 2 years ago
Who you callin' foo? FOO!
jspee1965 2 years ago
Sear that baby first to keep in the juice!
ozarksailer 2 years ago
ummmmmmmmmmmmmmmmm
Man that looks good :p
MasterWhimp 2 years ago
wow all ur foods making my mouth like water......
but tht noise that you made at 8:04 was funny... im not making fun of you or anyhting
st33lfluff 2 years ago 2
ROFL ur right!
MoNsTerHunTeRFreEk 2 years ago
yooooooooooooo he funny is hell
august234 2 years ago
hey noticed that you used that knife in all of you videos, for anything and everything. Just wondering what kind of knife it was?
thesecretrose 2 years ago
It's an old school carbon steel knife, the best kind...they are easy to sharpen and they hold an edge really well.
EbolaV1rus 2 years ago
10 hrs? i dont have that kind of patients to wait for food. ill wanna put it off halfway and eat it.
chadsexinton 2 years ago
The brisket is the chest of the beef..it has to be cooked a really long time to break down the connective tissues in order for it to be tender.
Try it, it's well worth the wait!
EbolaV1rus 2 years ago
Now that smells Goooooooooood
koolbossjock 2 years ago
Man, you smell that?
Geewd