uuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuummmmmmmmmmmmmmmmmmmmmmmm,,,,,,,,,uuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm THATS GOOD !!! This guys are the best A+
So whatcha guys say to start? I chimmeny of unlit coals under a chimmeny of lit ones to start? I have a 22.5 Webby One Touch I'ma gonna pop it's cherry on with a brisket. ;)
Teddy - as far as briquettes do a chimney full unlit and do like half of a chimney full of lit. monitor the temp with a good thermometer on the rack. use the vents to control temp, also if it gets too hot keep an old coffee mug handy to scoop out hot coals for a quick cool. if its too low, use the chimney to add a few more lit coals. If you are a novice like me, make sure you have the right tools handy to adjust the heat as needed --- the secret is in maintaining that right temp!
This is my first time bbq a brisket, I had a hard time in the beggining but finally got it down I cooked it for 10 hours and it came out delicious.. the family was impress... thanks to you guy. Ya'll guys kick ass im always looking for new stuff and going to try new thing.. keep you the good work!!!
Excellent almost fool proof recipe. I cooked my first brisket today using this method and it turned out guuuud! A few essentials for me was a good grill thermometer, a nice digital meat thermo, and a grill that gives some nice control over the heat of the coals (especially fora novice).
I smoked a 6lb for 7 hrs at about 225-250. stuck at 150 degrees, I did a tx crutch in a pan for about an hour. I finished it wrapped in foil for an hour.
I did use a Prime cut - which I think was the difference.
Help please!!! I can't find the video you guys originally did for smoking a brisket. It was my favorite of all time... I go back and watch it every so often but can't find it. You injected it w/ apple juice, soy sauce and garlic... "I like garlic with my meat!"
If you cut all the fat cap off your missing 1/2 the flavor he cooked it the right way. Thats always how my Dad cooks it anyways. My Dad doesnt even really like brisket that much but makes it cause eveyone likes the way his turns out falls apart in your mouth. He doesnt like it cause of the fat cap but wont cut it off cause it wouldnt be the same lol. He likes leaner cuts more gets a butcher to cut it the way he likes it.
So, I'm a turd and put the brisket right over the coals for about 30 minutes before I realized it was on the wrong side? I have since moved it to the other side, and suggestions???
I have followed their instructions to the letter two times and now I am doing alittle twist on mine I will say if you stay awake long enought for this ole boy to finish his instructions... holy wowser he will net you a GREAT hunk of beef.... buttttttt wow does he move like pond water... I guess that is why I enjoy his videos so much after loosing my dad this ole boy REALLY reminds me of him...LOL anyways listen to what these fella's say they are GREAT PITMASTERS!!!!!!!!!
First timer smokin low and slow...turned out good. Question: Had a hard time keepin the temp low at first...had to clamp top and bottom air vents down completely for extended periods. Is this OK/normal? Should I use less charcoal?
@captainhouser careful with the top vent - too much smoke can lead to carbon build up and bitterness. always try to leave the top vent open as much as possible...just close the bottom vents most of the way and wait a bit til the heat drops. once it's dialed in you're good to go! i used to struggle with my old barrel grill/smoker's heat issues and have since found more UNLIT fuel (i use lump hardwood w/ wood chunks mixed in) to be a big help. try only enough hot coals to just cover the unlit..
BarbequeWeb, I just got sent this link, I'm definately gonna do it, first thing first though, is an American cut of brisket the same as an English cut, because that size piece of beef is gonna cost me a good few quid here in England an I don't want to have the wife goin mad at me after I've blown the weeks shoppin budget......
@netodude3 man i wish i could remember for sure...kind of a mash-up: mixed a bottle of Stubb's marinade with some italian dressing and something else, i can't remember now. i'd used it the week before for grilled chicken and boiled the extra to have as a sauce. didn't need it so fridge'd it and re-used it for the quarters; it had gotten too thick so i added more italian dressing, some Stubb's bbq sauce and worchestershire sauce. and maybe some angel tears, it was that good! (smoked over apple)
Tried this method yesterday. Man the brisket was awesome, nothing was left.. The first I smoked and wont be the last. Any suggestions on leg quarters?
@netodude3 smoked a couple racks of baby backs for the 4th and added leg quarters at the end - chicken went even faster than the ribs! i soaked them overnight in a mixture of a bbq sauce, marinade, italian dressing & worchestershire sauce. with 1.5 hrs left on the ribs (which were by now foiled on the top rack of my weber smoky mountain) i arranged the quarters on the lower grate over the water pan and forgot about em. added some more apple chips to the coals and in 1.5 they were PERFECT.
Great video and advice. Smoked my first brisket today & used your fantastic rub recipe and went low and slow for 10 hours. Used the Minion method and the end result was 'GUUUUUUUD!" Keep 'em coming guys & thank you for taking the time to make these videos for the rest of us to learn from. Thank you!
Just made this last night and it was goooood!! Keep it coming with more recipes hours can go by and all I have done gone down to the House of Sausage!!
Do you not recommend letting it rest for 30 min to an hour before slicing? Also when using a Weber kettle you need to adjust the bottom vents also not just the top one.
hey trying my second round tommorrow, got my rub on and ready to go. last time it was a little dry the temp was 170deg but the thicker part was fine. was it the cut or just the cook temp was too high
You're cooking the brisket fat side up you said , it shows the mopping every hour or so going on the top , are you mopping the fat cap ? If so how is this helping ? Nobody eats the fat cap and how does the mop penetrate the fat cap to get to the beef ?
@bowfishingwithjones1 ...good questions..! Most aficionados do eat what remains of the fat layer after a long low and slow like this. Nothing better tasting for sure. Moppin' simply adds another layer of flavor to the brisket, and of course additional moisture.
@BarbecueWeb Thanks , I'm marinating a brisket as we speak . I used the exact recipe you are in the video except I didn't notice it until now but it looks like you're using spicy brown mustard . I used regular yellow and I injected worcestire throughout as well as on top . I'll be cooking mine in a cajun injector electric smoker . I'll let yall know how it turns out . Thanks for the great video.Nice to know you could do this while out camping on a grill .
@bowfishingwithjones1 This brisket wound up being awesome , highly recommend this recipe . Many compliments and beers later it's finally all gone . Thanks fellas .
Dont need a Water Smoker? Ha ha ha you sure don't have to fritz around with it much I would prefer it than a kettle grill which you will have to fritz around to much. Weber Smoky Mountain Smoker is my favorite
Also im cooking a 2lb brisket (just a small one).. whats the recommended cooking time for that? Also is there anyway to tell when its done without using the thermometer that can stick into the meat?
I have watched this video about a 100 times, and i just watched it at 1080p for the first time and damn!
I have a question about controlling the heat. I have a weber kettle grill, but do not have any of the thermometers. The people in my country are sorely lacking in such bbq accessories. SO all i have to measure the heat is my hand. I am interested to know how far closed are your vents? Particularly the bottom one because i can see the top one is half closed.
Thanks guys great recipe I did a 14 pound brisket and it came out great, my wife is not a great bbq fan, I should of have a dog , at least the dog would of appreciate more.
This is a first. I made this for Christmas yesterday, and it came out moist and tender just like you said. 11 hours in the smoking process, I use the Texas Cheat method, and in the end, it just cut like butter. The beef brisket was 13 lbs., and it took 12 hours; but it was worth it. Everybody in my family love it so much, there was no leftovers. Thank you, BBQ Pit Boys. You guys are great.
Thanks fella's for this video. I have two 10 pounders going...about 6 hours now; looking beautiful! And that rub and mop...just smelling up the whole area. So, don't start the "Texas Cheat" until 190 right? Just seems awful done at 190...then again, I've never smoked one this long and this low. Those girls are looking so good I'm just afraid of overcooking them. Then again, you fella's are the experts...190 it is before foiling them up. Thanks fella's!
@DJGUNZ1 ....the brisket looks done enough to eat at 140f but it takes a low and slow and 190f internal to really tenderize this tough cut of beef. The Texas Cheat takes the final result to the next level. -BBQ Pit Boys
You guys make great videos. I smoked a brisket yesterday using your rub and mop sauce. It came out great.....it does have a little kick to it because of the chilli powder and red pepper. I also attempted your black iron potatoes.....I cooked them over an hour at about 300 degree and they were still firm. I'll have to put them earlier next time. Next will be your bacon bomb.....thanks again for the vids.
tried using the minion method as you described on a weber performer and the temp. soared to 400 in the first hour with 70% of the coals ignited. what did I do wrong? I used a chimney full of unlit coals with 12 lit coals placed on top, used the water pan in the same spot as the video, and adjusted the top vent to try to maintain the temp, but the coals just ignited to fast. did I use too much? eventually I had to remove almost all the coals to get the temp. down and add coals every hr. any tips?
@cdp1990 ...never used a Performer before, but for sure you were getting too much air-flow to the fire. Crank down the top vent to nearly closed and that should reduce the temp. Experiment with the Performer and see if you can extinguish the fire by closing the vent entirely. If the fire continues to burn then there is your problem. Also make sure you are using a top quality charcoal!
@BarbecueWeb thanks for the reply. Tried again last night and got a good 9 hour low and slow. started with a chimney (about 50 coals) and placed the water pan next to the coals to make them more compact to create less airflow, spread 6 lit coals evenly over the unlit, left both vents open 100% until the temp. was 120, then put the meat on and closed both vents roughly 75%.
Thank you guys for this recipe....made it for Thanksgiving last year and it was a hit,and i do mean a HIT....got so many compliments for it and ive given all the credit to y'all...I will be making it this upcoming Thursday,getting up at the crack of dawn,and get to bar-b-queing....thanks again for getting me off my lazy ass on Thanksgiving thursday to allow everyone to enjoy your recipe....
@cdp1990 ...if you have a weber, keep the bottom vent full open and use the top vent to adjust the temp. On a chimney full of charcoal and using the minion method i can easily low and slow 4-6 hours or more.
hey, got a quick question for ya... you got the smoking started at 250 and then didn't add any more charchoal... did you just let it coast down from 250 and not keep it there? That is an incredible strategy.. I thought you had to keep it at 250... thanks for your time to help, I'm a rookie in the competition stuff, and this is very helpful
@Yokeup cooking over an open fire is not the same as cooking in an oven with a thermostat. Temps will fluctuate for sure, but maintain that range 225-275f and you're good. If you need to raise the temp and you add some pre-lit charcoal, your temp will spike to 350f plus, but will settle down again simply by closing down the top vent a bit more.
@faustatwork try the Texas Cheat method once the collagen fibers break down at about 190f. Brisket does not contain a lot of fat, mostly connective tissue, It's one damn tuff piece of meat, like a pot roast, unless you cook it slowly as you know. And it will be dry compared to other cuts of beef, so adding sauce or au jous, and then wrapping with foil during the last hour or so will help with the moisture you're after.
im in kaufman county texas!i thank you guys for going slow and explaining everything in detail.i hope yall keep putting out videos on bbq.you fellers and justin wilson are my favorite cooks.
does the black smoke from the unlit briskettes effect flavour? will try this method on Sunday.
hajduktyson 1 week ago
@hajduktyson no what they are doing is called the Minion method of cooking
michaebr 5 days ago
Is this rub spicy?
cjk5960 1 week ago
is it ok to add oil to the rub?
mekore 1 week ago
Stupid question will this work for making pastrami? I'd just like to be sure, and it never hurts to ask....
BlitzNeko 2 weeks ago
uuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuummmmmmmmmmmmmmmmmmmmmmmm,,,,,,,,,uuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm THATS GOOD !!! This guys are the best A+
MORPHIUS830 2 weeks ago
I cooked this a couple of days ago and now we're having the leftover chopped brisket in Tacos and they're the best tasting Taco's we have ever eaten!
Excellent video, Fantastic recipe, Thanks BBQPITBOYS!
xx59550 2 weeks ago
lolol "go grab some beans boy"
snpdo 2 weeks ago
So whatcha guys say to start? I chimmeny of unlit coals under a chimmeny of lit ones to start? I have a 22.5 Webby One Touch I'ma gonna pop it's cherry on with a brisket. ;)
aj502 2 weeks ago
Damn tengo hambre.....
jamzva 3 weeks ago
Nice brisket!
MrDEVO1118 3 weeks ago
AWESOME TO SEE THE WEBER PERFORMER BEING USED HERE
Bvb934 3 weeks ago
This is an awesome recipe! Thanks! My brisket was delish. Greetings from Holland!
TheWindmill75 3 weeks ago
That one side is Hot,aint it Bob ?
roger571967 3 weeks ago in playlist Season 4
Who u calling boy! Where my beans at?
TGFTH 3 weeks ago
its 1:19 AM, im watching how to cook a brisket, i dont even have a grill, im hungry..
charliepossenriede 1 month ago
Guyz! Go vegetarian!
Yurec10 1 month ago
@Yurec10 SHUT UP LIBERAL -_-
fishworldhacker 1 month ago in playlist Beef Recipes for the Barbecue by the BBQ Pit Boys
this guy reminds me of my uncle louie, man i miss him ,and also cooked brisket...
cjulez1 1 month ago
Give me some...then I can die!
goldenbored 1 month ago
spoons are for pussies!!
subiboy01 1 month ago
Teddy - as far as briquettes do a chimney full unlit and do like half of a chimney full of lit. monitor the temp with a good thermometer on the rack. use the vents to control temp, also if it gets too hot keep an old coffee mug handy to scoop out hot coals for a quick cool. if its too low, use the chimney to add a few more lit coals. If you are a novice like me, make sure you have the right tools handy to adjust the heat as needed --- the secret is in maintaining that right temp!
dantecapers 1 month ago
That old ass man is the truth
2pacback2014 1 month ago
RIQUISIMOOOOOOOO!!!!!!!!!!
Juan31291 1 month ago in playlist Liked videos
This is my first time bbq a brisket, I had a hard time in the beggining but finally got it down I cooked it for 10 hours and it came out delicious.. the family was impress... thanks to you guy. Ya'll guys kick ass im always looking for new stuff and going to try new thing.. keep you the good work!!!
nisdrft 2 months ago
How many charcoal briquettes should I use for starting the brisket? And then how much do I need total for a 9lb brisket?
teddyboo6g 2 months ago in playlist Weekend Meal
my dad smoked sum bad ass brisket yesterday eatin leftovers while watching this lol
nameless989 2 months ago
Barbecue Pit Boys grill meat like a BOSS!
pinkveerodder 2 months ago
Excellent almost fool proof recipe. I cooked my first brisket today using this method and it turned out guuuud! A few essentials for me was a good grill thermometer, a nice digital meat thermo, and a grill that gives some nice control over the heat of the coals (especially fora novice).
I smoked a 6lb for 7 hrs at about 225-250. stuck at 150 degrees, I did a tx crutch in a pan for about an hour. I finished it wrapped in foil for an hour.
I did use a Prime cut - which I think was the difference.
dantecapers 2 months ago
I have that exact same grill!
MrCrochunter 2 months ago in playlist Beef Recipes for the Barbecue by the BBQ Pit Boys
i wanna cook one of those and just take it into my hands and just chew on it, no cutting or anything, just chew that beast like a while man
ElchinMendes 2 months ago
Everytime i watch ur vids i get hungru for meat i almost tasted my screen:(
mancool124 2 months ago
Help please!!! I can't find the video you guys originally did for smoking a brisket. It was my favorite of all time... I go back and watch it every so often but can't find it. You injected it w/ apple juice, soy sauce and garlic... "I like garlic with my meat!"
mjh047s 2 months ago
i used this method to cook a brisket on thanksgiving thanks guys it came out great
junelima363 2 months ago
WHO GRABS SLAW WITH THEIR HANDS? I love it!!!
IYamElGuapo 2 months ago 6
I feel like a lion.
TheFunnysamnoob333 2 months ago
The Tai Chi Masters of BBQ Cookin' -- Slow 'er Down, Breathe, and Enjoy Good Company and Music.
OctoBox 3 months ago
Awesome!! Love the speed of the video, the music, and the recipe!! Overall great job!!
ramirezdamian 4 months ago
Seeing that it's gonna be cooking for a few hours, how do you keep the charcoals going? Do you add more charcoal as time goes on?
koolaidandcereal 4 months ago
If you cut all the fat cap off your missing 1/2 the flavor he cooked it the right way. Thats always how my Dad cooks it anyways. My Dad doesnt even really like brisket that much but makes it cause eveyone likes the way his turns out falls apart in your mouth. He doesnt like it cause of the fat cap but wont cut it off cause it wouldnt be the same lol. He likes leaner cuts more gets a butcher to cut it the way he likes it.
ssjwes 4 months ago
Hey guys i have a question.
Wich art of.. i will say "brush" u use in the video
for marinate the beef?
And where i can get it?
Thx and many Greetz from Bremen
TheFrevel 4 months ago
4:47, like how he cleans his hands just run in the otherside
turen1234 5 months ago
hey bbq pit boys is there any substitutes for beer?
Raiokai 5 months ago in playlist Raiokai's Favorited Videos
@Raiokai NOTHING REPLACES BEER!!!! O.O
hologun 3 months ago
@hologun 2 months ago was trying to serve children with the recipe but now thats over get to use beer! :3
Raiokai 3 months ago
i like bbqpitboy,s they are practical.
execbarber 5 months ago
So, I'm a turd and put the brisket right over the coals for about 30 minutes before I realized it was on the wrong side? I have since moved it to the other side, and suggestions???
culprit88 5 months ago
I have followed their instructions to the letter two times and now I am doing alittle twist on mine I will say if you stay awake long enought for this ole boy to finish his instructions... holy wowser he will net you a GREAT hunk of beef.... buttttttt wow does he move like pond water... I guess that is why I enjoy his videos so much after loosing my dad this ole boy REALLY reminds me of him...LOL anyways listen to what these fella's say they are GREAT PITMASTERS!!!!!!!!!
Mega91stang 6 months ago
@Mega91stang what state are you fella's from???? I am betting North Carolina....
Mega91stang 6 months ago
Low and slow is the way to go!
Nice vidio!
BTW, the music rocks!
jtjjbannie 6 months ago
I know what I'm doing next weekend.....
Cutter1018 6 months ago in playlist Smoking/BBQ
excellent mustache
tito8807 6 months ago
Nice technique and nice video editing. I just wish I didn't hvae to watch you constantly lick your fingers and touch the meat over and over.
FRDMTRNR 6 months ago
I have a 17 pounder I was going to put in the water smoker, but this looks good. Is it too big for this method?
kevjay777 7 months ago
i wish you guys were my neighbors...
lakesidegreg1 7 months ago
This has been flagged as spam show
@lakesidegreg1
i wish you guys were my neighbors...
IBroLLyISePhIrOtH 6 months ago
Comment removed
caub2 7 months ago
First timer smokin low and slow...turned out good. Question: Had a hard time keepin the temp low at first...had to clamp top and bottom air vents down completely for extended periods. Is this OK/normal? Should I use less charcoal?
captainhouser 7 months ago
@captainhouser careful with the top vent - too much smoke can lead to carbon build up and bitterness. always try to leave the top vent open as much as possible...just close the bottom vents most of the way and wait a bit til the heat drops. once it's dialed in you're good to go! i used to struggle with my old barrel grill/smoker's heat issues and have since found more UNLIT fuel (i use lump hardwood w/ wood chunks mixed in) to be a big help. try only enough hot coals to just cover the unlit..
discowheels77 7 months ago
@captainhouser ...sounds like ya said. Ya had too much charcoal going..!
BarbecueWeb 6 months ago
@BarbecueWeb I just wanted to thank you for making the best bbq videos ever and teaching me along with the whole world how awsome bbq'ing can be.
bluestormx4 2 months ago
BarbequeWeb, I just got sent this link, I'm definately gonna do it, first thing first though, is an American cut of brisket the same as an English cut, because that size piece of beef is gonna cost me a good few quid here in England an I don't want to have the wife goin mad at me after I've blown the weeks shoppin budget......
bigmondo100 6 months ago
touching
xtian987654321 7 months ago
i like the song
xtian987654321 7 months ago
@discowheels77 what kind of marinade did you use?
netodude3 7 months ago
@netodude3 man i wish i could remember for sure...kind of a mash-up: mixed a bottle of Stubb's marinade with some italian dressing and something else, i can't remember now. i'd used it the week before for grilled chicken and boiled the extra to have as a sauce. didn't need it so fridge'd it and re-used it for the quarters; it had gotten too thick so i added more italian dressing, some Stubb's bbq sauce and worchestershire sauce. and maybe some angel tears, it was that good! (smoked over apple)
discowheels77 7 months ago
I love these guys
atterberrypm 7 months ago
Mine falls apart. I hate it when that happens.
technoidatx 7 months ago
Tried this method yesterday. Man the brisket was awesome, nothing was left.. The first I smoked and wont be the last. Any suggestions on leg quarters?
netodude3 7 months ago
@netodude3 smoked a couple racks of baby backs for the 4th and added leg quarters at the end - chicken went even faster than the ribs! i soaked them overnight in a mixture of a bbq sauce, marinade, italian dressing & worchestershire sauce. with 1.5 hrs left on the ribs (which were by now foiled on the top rack of my weber smoky mountain) i arranged the quarters on the lower grate over the water pan and forgot about em. added some more apple chips to the coals and in 1.5 they were PERFECT.
discowheels77 7 months ago
Great video and advice. Smoked my first brisket today & used your fantastic rub recipe and went low and slow for 10 hours. Used the Minion method and the end result was 'GUUUUUUUD!" Keep 'em coming guys & thank you for taking the time to make these videos for the rest of us to learn from. Thank you!
wolfman740 7 months ago
man is it possible to double or triple like something
jman041987 7 months ago
Reel gud... ._.
DIMATIF 7 months ago
I learned a lot from this video! Great vid.
ydabom 8 months ago
man!!! I just got it out of the grill and u know what? it is so delicious, thank you.
769707 8 months ago
i got so hungry watching this..
djpvok 8 months ago
Let's eat!
CadillacL 8 months ago
Just made this last night and it was goooood!! Keep it coming with more recipes hours can go by and all I have done gone down to the House of Sausage!!
footballt97 8 months ago
This guy talks like a BOSS
SixesNSevensS 8 months ago
I had to spit a bunch during this video... I was drooling too much and didn't want to dribble all over my shirt!
madwiebe 9 months ago
OMG 15:22
Could you adopt me please???
momothebored 9 months ago
Do you not recommend letting it rest for 30 min to an hour before slicing? Also when using a Weber kettle you need to adjust the bottom vents also not just the top one.
bobert8114 9 months ago
B to the R to the I S K... to the E to the T...
WillyTung 9 months ago
hey guy i was wondering if you could send me a recipe of this good delicious bbq please my email is brnrdcardenas_2@yahoo.com thank
badguy48 9 months ago
this dude is good and funny..love the sound effects
soweto09 10 months ago
Can you tell me the artist and name of the song at 11:16 on this video. I really want to know who it is. Thanks
CelticMusician71 10 months ago
What is the brand of the kettle grill you have on this video. I am interested in it.
CelticMusician71 10 months ago
@CelticMusician71 It's a Weber Performer
bobert8114 9 months ago
what is the song at 12:00 i really want that song
tigran914 10 months ago
@tigran914
ORBO & the longshots - Coming down
Dave39652 9 months ago
@Dave39652 thx
tigran914 9 months ago
I'd say those were Kingsford briquettes!!
eeezymoney 10 months ago
I want a BBQ pit boy sweater!! Been a fan for years now! Where can we buy them?
rohyka1313 10 months ago
I want a BBQ pit boy sweater!! Been a fan for years now! Where can we buy them?
rohyka1313 10 months ago
Not only is it a pleasure watching real pitmasters do BBQ, its very relaxing.
PorkersPics 10 months ago
OMG I'M IN LOVE
instant95 10 months ago
12 people are organic VAG-etarians.
whatajerk 11 months ago
you say everything with such conviction, it's inspiring, keep up the good work man!
MrThedalaillamaknows 11 months ago
Teach a (wo)man to BBQ and (s)he'll have BBQ for the rest of h(er)is life.
Thanks to the love of all - the liberating Internet, YouTube and the art of love to share - that the world can now BBQ.
Thanks here, to Professors BBQ Pit Boys.
Netspin1 11 months ago
okay i've GOt to know what song is that you guys use to kill the time? its great!
otheroshow 11 months ago
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FatReleaseSystem 11 months ago
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simplechocolatediet 11 months ago
go getchur self some Beans Boa! I Love This Guy!
juknjp421 11 months ago
The family loved this one
simonsin666 11 months ago
my second go at it is going better. maintaining good temp and smoke i am 4 hours in on a 5lb brisket.
thanks guys you were a big help
MrBbw69 1 year ago
hey trying my second round tommorrow, got my rub on and ready to go. last time it was a little dry the temp was 170deg but the thicker part was fine. was it the cut or just the cook temp was too high
MrBbw69 1 year ago
@MrBbw69 Usually if your brisket is dry it's not cooked long enough.
bobert8114 9 months ago
thumbs up if this video made you hungry!
1matorral 1 year ago
What a great instructional video! I agree with one other poster....your voice is like Wlfred Brimly.
lonestarrgirl 1 year ago
16:20 "Go grab some beans BOY !"
Curtislowe77 1 year ago 12
The best video on beef brisket I have seen, I will be using this one for my first Brisket ! Life IS good, around the pit, Thanks
shinniemay59 1 year ago
When is the food network gonna call you guy's!!! Or better yet, the cooking channel. Very informative.
justwatching25 1 year ago
I love brisket and all but 8 to 10 hrs? Geez
mopperone 1 year ago
No flys outside as always, where is that place
?, thats great.
350ztech 1 year ago
mouthwatering!!!!!
aryangod88 1 year ago
I see your buddy come turn the brisket @ 11:29. how often do you turn it?
corderoy17 1 year ago
You're cooking the brisket fat side up you said , it shows the mopping every hour or so going on the top , are you mopping the fat cap ? If so how is this helping ? Nobody eats the fat cap and how does the mop penetrate the fat cap to get to the beef ?
bowfishingwithjones1 1 year ago
@bowfishingwithjones1 ...good questions..! Most aficionados do eat what remains of the fat layer after a long low and slow like this. Nothing better tasting for sure. Moppin' simply adds another layer of flavor to the brisket, and of course additional moisture.
BarbecueWeb 1 year ago 2
@BarbecueWeb Thanks , I'm marinating a brisket as we speak . I used the exact recipe you are in the video except I didn't notice it until now but it looks like you're using spicy brown mustard . I used regular yellow and I injected worcestire throughout as well as on top . I'll be cooking mine in a cajun injector electric smoker . I'll let yall know how it turns out . Thanks for the great video.Nice to know you could do this while out camping on a grill .
bowfishingwithjones1 1 year ago
@bowfishingwithjones1 This brisket wound up being awesome , highly recommend this recipe . Many compliments and beers later it's finally all gone . Thanks fellas .
bowfishingwithjones1 1 year ago
@bowfishingwithjones1 I eat the fat cap, bc I'm a skinny bastard and need all the fat I can get. Plus it taste damn good!
kritikalmass7 4 months ago
Its GUID! lol
y34r 1 year ago
wouldnt it be something when he says im getin hungry already, and then he picks up the raw meat and bites a chunk outta it. damn.
rabbiteh 1 year ago
You boys are legends. Excellent viewing. Thank you,
idefinitelydoesthis 1 year ago
I'm starting an 8 pounder right now. 6:35am Texas time. Lookin forward to dinner tonight
porque281 1 year ago
Just started the recipe.....8 hours later lets see how it comes out!
Reed12223 1 year ago
Used your rub and made this last night. It was delicious! Thanks for posting and sharing your recipe!
brandonsbrooks 1 year ago
Dont need a Water Smoker? Ha ha ha you sure don't have to fritz around with it much I would prefer it than a kettle grill which you will have to fritz around to much. Weber Smoky Mountain Smoker is my favorite
777shaye777 1 year ago
Getting ready to do a 10 pounder tonight. Rubbed it up just how you showed it. However, I am going to use my weber bullet
mrpicky510 1 year ago
Also im cooking a 2lb brisket (just a small one).. whats the recommended cooking time for that? Also is there anyway to tell when its done without using the thermometer that can stick into the meat?
blackbearivan 1 year ago
Dear BBQ pit boys.
I have watched this video about a 100 times, and i just watched it at 1080p for the first time and damn!
I have a question about controlling the heat. I have a weber kettle grill, but do not have any of the thermometers. The people in my country are sorely lacking in such bbq accessories. SO all i have to measure the heat is my hand. I am interested to know how far closed are your vents? Particularly the bottom one because i can see the top one is half closed.
blackbearivan 1 year ago
Got this going low and slow this am.. IT LOOK GUUUUUDD!
msholmes3580 1 year ago
Got this going low and slow this am.. loooking GUUUUUDD!
msholmes3580 1 year ago
what's the song name?
polarchucky 1 year ago
Thanks guys great recipe I did a 14 pound brisket and it came out great, my wife is not a great bbq fan, I should of have a dog , at least the dog would of appreciate more.
nelsonnbf 1 year ago
@snoodxxx Hahahaha hmmm.......u answered me seriously! I appreciate your concern.....I now feel safe serving this to minors
USAboy22 1 year ago
This is a first. I made this for Christmas yesterday, and it came out moist and tender just like you said. 11 hours in the smoking process, I use the Texas Cheat method, and in the end, it just cut like butter. The beef brisket was 13 lbs., and it took 12 hours; but it was worth it. Everybody in my family love it so much, there was no leftovers. Thank you, BBQ Pit Boys. You guys are great.
tonybonner82 1 year ago 14
another nice and slow blues track
coolobuttface 1 year ago
..........so, if I serve this to children, do you reckon' that's serving alcohol to minors......
USAboy22 1 year ago
@USAboy22 the alcohole evaporates so no its not serving alcohol to minors
snoodxxx 1 year ago
if you used beer instead of water for moisture would that flavor it better?
scubajohn87 1 year ago
What can u use in place of the beer?
MikeyRFresh 1 year ago
Thanks BBQ pit boys. Your videos have made me a force to be wrecking with on the grill. Keep them videos coming!!!!!!
pensmoni 1 year ago
im stoned and hungry now...
scott80100 1 year ago
Thanks fella's for this video. I have two 10 pounders going...about 6 hours now; looking beautiful! And that rub and mop...just smelling up the whole area. So, don't start the "Texas Cheat" until 190 right? Just seems awful done at 190...then again, I've never smoked one this long and this low. Those girls are looking so good I'm just afraid of overcooking them. Then again, you fella's are the experts...190 it is before foiling them up. Thanks fella's!
DJGUNZ1 1 year ago
@DJGUNZ1 ....the brisket looks done enough to eat at 140f but it takes a low and slow and 190f internal to really tenderize this tough cut of beef. The Texas Cheat takes the final result to the next level. -BBQ Pit Boys
BarbecueWeb 1 year ago
Good sleep acting...looks good I might have to fix some of that up along with the onion soup.
AncientBoneCrusher 1 year ago
Question.
What's the difference between Salt and Kosher Salt.
Thanks.
terminator6267 1 year ago
I would just like to take this time to say. Fuck Justin Beiber.
sethy2004 1 year ago 2
are you supposed to flip the brisket when your cooking it?
dewan05 1 year ago
You guys make great videos. I smoked a brisket yesterday using your rub and mop sauce. It came out great.....it does have a little kick to it because of the chilli powder and red pepper. I also attempted your black iron potatoes.....I cooked them over an hour at about 300 degree and they were still firm. I'll have to put them earlier next time. Next will be your bacon bomb.....thanks again for the vids.
hag730 1 year ago
This is porn for me... and my friend, just popped the cherry! looks good
southernclassik 1 year ago
tried using the minion method as you described on a weber performer and the temp. soared to 400 in the first hour with 70% of the coals ignited. what did I do wrong? I used a chimney full of unlit coals with 12 lit coals placed on top, used the water pan in the same spot as the video, and adjusted the top vent to try to maintain the temp, but the coals just ignited to fast. did I use too much? eventually I had to remove almost all the coals to get the temp. down and add coals every hr. any tips?
cdp1990 1 year ago
@cdp1990 ...never used a Performer before, but for sure you were getting too much air-flow to the fire. Crank down the top vent to nearly closed and that should reduce the temp. Experiment with the Performer and see if you can extinguish the fire by closing the vent entirely. If the fire continues to burn then there is your problem. Also make sure you are using a top quality charcoal!
BarbecueWeb 1 year ago
@BarbecueWeb thanks for the reply. Tried again last night and got a good 9 hour low and slow. started with a chimney (about 50 coals) and placed the water pan next to the coals to make them more compact to create less airflow, spread 6 lit coals evenly over the unlit, left both vents open 100% until the temp. was 120, then put the meat on and closed both vents roughly 75%.
cdp1990 1 year ago
Spread your 12 coals around the pile. That will help to distribute the heat.
yotusboscrotus 8 months ago
Thank you guys for this recipe....made it for Thanksgiving last year and it was a hit,and i do mean a HIT....got so many compliments for it and ive given all the credit to y'all...I will be making it this upcoming Thursday,getting up at the crack of dawn,and get to bar-b-queing....thanks again for getting me off my lazy ass on Thanksgiving thursday to allow everyone to enjoy your recipe....
TheMadness323 1 year ago
I see that the top vent is open roughly 50%, but I can't tell about the bottom vent. what setting was the bottom vent on for this "low and slow"?
cdp1990 1 year ago
@cdp1990 ...if you have a weber, keep the bottom vent full open and use the top vent to adjust the temp. On a chimney full of charcoal and using the minion method i can easily low and slow 4-6 hours or more.
ElPasoTV 1 year ago
hey, got a quick question for ya... you got the smoking started at 250 and then didn't add any more charchoal... did you just let it coast down from 250 and not keep it there? That is an incredible strategy.. I thought you had to keep it at 250... thanks for your time to help, I'm a rookie in the competition stuff, and this is very helpful
Yokeup 1 year ago
@Yokeup cooking over an open fire is not the same as cooking in an oven with a thermostat. Temps will fluctuate for sure, but maintain that range 225-275f and you're good. If you need to raise the temp and you add some pre-lit charcoal, your temp will spike to 350f plus, but will settle down again simply by closing down the top vent a bit more.
ElPasoTV 1 year ago
I have ALLLLLL the time in the world to cook but can't get my brisket any softer than gramps old WWII shoes what am i doing wrong????!!!!
faustatwork 1 year ago
@faustatwork try the Texas Cheat method once the collagen fibers break down at about 190f. Brisket does not contain a lot of fat, mostly connective tissue, It's one damn tuff piece of meat, like a pot roast, unless you cook it slowly as you know. And it will be dry compared to other cuts of beef, so adding sauce or au jous, and then wrapping with foil during the last hour or so will help with the moisture you're after.
BarbecueWeb 1 year ago 6
How do you make the brisket extra moist. I mean extra extra moist? but still done!
lilcorndog 1 year ago
@lilcorndog Boil it.
medog2020 1 year ago
I have a Question. I want to smoke a beef brisket and I want it extra moist. How do I accomplish that.
lilcorndog 1 year ago
what is the music in the back ground ? what is the track name ?
MultiHaaaa 1 year ago
you lllers are good cokks!
beer19711971 1 year ago
im in kaufman county texas!i thank you guys for going slow and explaining everything in detail.i hope yall keep putting out videos on bbq.you fellers and justin wilson are my favorite cooks.
beer19711971 1 year ago
good video!thanks for the advice on the coking man!i will be doing the brisket and turkey legs this weekend~!and i like the music !
beer19711971 1 year ago
I made this recipie it was really good!
m73michael 1 year ago