BBQ Brisket Style

[GeorgiaBoii32]

looks great man holy hell!!!!

[nune8serna]

the only thing i understood was beer. So ill show this to my wife, while i drink the beer!

[colderbeer]

Excellent video, and that brisket was a work of art! I recently bought a Brinkmann smoker that has a waterpan that sits below the food, and above the hot coals. When I smoke a brisket later this month, will I need a mop, or will my pan filled with beer keep the brisket moist enough while it cooks?

[johnnybagofdonets]

Nice Job...Looked Good, Wish I could taste...Most important part is to let it rest after cooking; Well done, Best wishes, thanks for posting and keep up the good work.

[markpianoman]

Everything about that brisket looks great EXCEPT for the string tied to it to show the direction of the grain. Goodness -- the grain direction should be easy to determine without the string trick.

[BigAgitator]

I'm getting more excited by the day. I picked-up the tanks I will use to build my smoker and the end of my build is within sight... I cannot wait to break it in!

That brisket looks fantastic!

[pointnozzleaway]

i'm trying to learn this BBQ thing. thanks a ton for the tips and the mop & rub contents!!!!

[TheMoodog55]

great video... i really like the way you do your brisket.. im goin to try it that way when i pick up my custom smoker.. looks good brother.. what type of wood do you use?

[ZipTumbleFast]

This one was hickory and Pecan. I enjoy experimenting with woods and try different ones each time.

[icezebra77]

Fantastic video! My biggest mistake though was watching this at 10:40pm...I'm freakin' hungry now!

[ZipTumbleFast]

Tough to watch when it's too cold to BBQ. :) Thanks for watching.

[leoavila070371]

mmmmmhhhmmm!!!!! very good!!! i am hungryyyyy!!!! this weekend want it thanks for share it god bless

hi hi from dallas tx

[HKGJOHN]

What was the weight on this? I have a 16 lbs. brisket in the fridge for this weekend. I liked that your looks very moist. And I prefer my brisket very, very moist. I have heard 5 hours smoke and anoth 8-11 in foil to retain humidity. It may be my northern roots and preference for corned beef and pastrami but I like a brisket that falls apart. Have you ever tried wrapping up this brisket any earlier and trying a majority of the cook time wrapped?

[ZipTumbleFast]

I haven't but but I like a lot of smoke flavor and covering it too soon would inhibit the smoke. The mop to me does the moisture trick. I have also put water in a tray over the coals to increase the humidity to increase moisture though that's mostly for things like pork and turkey that dry quickly. Enjoying it is still be best part. Thanks for watching.

[kkg17kk]

Very well done!

Could I do that on a regular barbecue grill instead of using a smoker?

[ZipTumbleFast]

Sure. If you have a two burner grill, only use one burner and put the brisket on the side that has the burner turned off. If you are using charcoal, just move the charcoal to one side. You only want indirect heat.

Thanks for watching.

[djteleboy]

thanks great video

[ZipTumbleFast]

Glad you enjoyed it. Thanks for watching.

[safetysquirrel]

That looks real good! I need a lot more time when I smoke thought to get a soft brisket. usually bout 12 hours or so. How soft was your brisket after 8.5 hours? Did the fat render well? Maybe I should increase the heat...

[ZipTumbleFast]

This one turned out excellent especially the thicker part of the brisket. The time though depends on the size. This was actually a small brisket - about 6 pounds. I smoked a regular size one (9-10 pounds) last year and it took 13 hours if I remember correctly. I would actually like to go a little lower in temp (instead of 225) but then it is bed time before you eat. :) 225 is max though. And warmer and I don't think the connective tissue will break down enough. Thanks for your feedback.

[RoyalHairdresser]

Another video of yours that has made me hungry! LOL!

[ZipTumbleFast]

Glad you liked it. This was so good I didn't want to share it. :)