That looks delicious! I have not tried a brisket, yet. I've tried a Costco boneless pork shoulder cooked in a CookShack elecrtric smoker oven using apple wood chunks. Then I mix the pulled pork with my BBQ Sauce for Amateurs and voila! the best pulled pork sandwich in Silicon Valley. Hope you'll take a look sometime. Thanks for a great video!
Hi David...Stephan Marc Dubois here. You posted my story "Death Of A Small Town" on your blog a while back. I truly appreciate that.
I stumbled across your video here today while surfing the net about s;moking meats. As I sit here, I have a 14 pound brisket and a broiler chicken on the smoker working away to deliciousness. I like your smoker, it's very unique. My sons made one out of an old water heater and it works great!
Good looking brisket you have there! Have a great Memorial Day!
@JavaQueen333 Hey you too Stephan. I just got through mowing the yard and came back inside to find out it is 106......so far. Headed to 108 today here. Sounds like you have everything under control in your part of paradise. You have a great Memorial Day also!!!!
Shouldn't wrap it so early... Like u said let the hot coals do the work then Add two pieces of hard wood.. Real Texas BBQ let that brisket soak in that smokey flavor all the way through.!
You asked who made my grill. My wife had it custom made for me about 10 years ago. It has that upper baking/smoking chamber that makes it ideal for smoking brisket. Lot's of mesquite here, so smoking with mesquite is easy.
Sometimes when I smoke I will soak my wood in water for a day or two to get more smoke out of it, I noticed that you don't. Any opinion on soaking the wood? I have a firebox on the side of my pit and use mesquite,
@Liquidlex6 I have read around and have pretty much seen all the same comments about soaking the wood, and they say that the wood doesn't soak up enough water to make a difference. Also, you get smoke from wood that is burning. To get the wood that has been soaked to burn, you first have to heat all of the water out of it, which takes heat from your fire, which you should be using to cook the meat with. Just my take.
That looks good! We usually smoke the brisket about 7 hours then wrap it in foil the last hour or two. I find that the longer it is in the foil the juicer its going to be. Keep it in there too long and it seems to turn into more of a roast for me. Nice smoker you got there.
Nice video and good job David, I build custom pits and will have some stuff up soon on my channel, just made my channel today.
HVcustompits 1 month ago
Always leave the fat side up
murdaman702 1 month ago
Smoking a brisket next to a river. What more can you ask for? You have a real nice piece of land there mister.
IYamElGuapo 2 months ago
Comment removed
FrancisAndShannon 6 months ago
I agree with Hank Hill......only Real Texas mesquite used in this video.
davidwerst 7 months ago
Hank hill does not approve use propane and propane accessories
TheBeyBladeNation 7 months ago
That looks delicious! I have not tried a brisket, yet. I've tried a Costco boneless pork shoulder cooked in a CookShack elecrtric smoker oven using apple wood chunks. Then I mix the pulled pork with my BBQ Sauce for Amateurs and voila! the best pulled pork sandwich in Silicon Valley. Hope you'll take a look sometime. Thanks for a great video!
AnotherAmateur 7 months ago
nothing better than some texan brisket
evnejg 8 months ago
Hi David...Stephan Marc Dubois here. You posted my story "Death Of A Small Town" on your blog a while back. I truly appreciate that.
I stumbled across your video here today while surfing the net about s;moking meats. As I sit here, I have a 14 pound brisket and a broiler chicken on the smoker working away to deliciousness. I like your smoker, it's very unique. My sons made one out of an old water heater and it works great!
Good looking brisket you have there! Have a great Memorial Day!
JavaQueen333 9 months ago
@JavaQueen333 Hey you too Stephan. I just got through mowing the yard and came back inside to find out it is 106......so far. Headed to 108 today here. Sounds like you have everything under control in your part of paradise. You have a great Memorial Day also!!!!
davidwerst 9 months ago
Shouldn't wrap it so early... Like u said let the hot coals do the work then Add two pieces of hard wood.. Real Texas BBQ let that brisket soak in that smokey flavor all the way through.!
euphoriargh 11 months ago
Just like us Texans do it!
TexasDistortion 11 months ago
Awesome video. Greetings from Holland!
au3stam 11 months ago
You asked who made my grill. My wife had it custom made for me about 10 years ago. It has that upper baking/smoking chamber that makes it ideal for smoking brisket. Lot's of mesquite here, so smoking with mesquite is easy.
davidwerst 1 year ago
Who makes your grill?
GOP4USA 1 year ago
Great work...nice vid!!
TheVittleVlog 1 year ago
I'm hungry now!!!!
locosantanero 1 year ago
David, enjoy
onyxone144 1 year ago
Smoking the meat with wet wood is a GREAT idea and I do that sometimes. I always use mesquite, not much better than that if you can get it.
davidwerst 1 year ago
Sometimes when I smoke I will soak my wood in water for a day or two to get more smoke out of it, I noticed that you don't. Any opinion on soaking the wood? I have a firebox on the side of my pit and use mesquite,
devildog99992007 1 year ago
@devildog99992007 soak the wood. you get more smoke. anyone that tells you different, doesn't use a barbecue pit, and is making up stuff.
SneakySolidSnake 1 year ago
good looking scenery and pond...not bad at all :-D
Liquidlex6 1 year ago
@Liquidlex6 I have read around and have pretty much seen all the same comments about soaking the wood, and they say that the wood doesn't soak up enough water to make a difference. Also, you get smoke from wood that is burning. To get the wood that has been soaked to burn, you first have to heat all of the water out of it, which takes heat from your fire, which you should be using to cook the meat with. Just my take.
kevinjunior2000 1 year ago
looks like the owner of the cowboys..
joez1794 2 years ago
That looks good! We usually smoke the brisket about 7 hours then wrap it in foil the last hour or two. I find that the longer it is in the foil the juicer its going to be. Keep it in there too long and it seems to turn into more of a roast for me. Nice smoker you got there.
AdamCanFly 2 years ago
Are you German?
ebaumann05 2 years ago