Bobby Flay Smokin' Brisket with Steve Reichlin

[blakemoody3]

two heroes!!!!

[ripcord1991]

Love Bobby Flay, I dare him to challenge outlaw BBQ. In Vivian, La.

Wash that puppy off, pat dry throw it on business end of pit, go home.

Pit maintains 240-250 over oak.

12Hrs. Later best Brisket you ever stuffed in your mouth!

Keep the pit closed!

[sivazh]

Bobby Flay and Steven R, the two biggest douchebags in the world when it comes to grilling and barbecue. They have taken the art of bullshit to a whole nother lever. I just laugh and shake my head when I see these idiots cook.

[Calbenmike]

@sivazh Huh? These two are highly respected in their fields. Looks like you're just jealous of their skills.

[execbarber]

the first time mine came out perfect.its just meat . they make the time it takes to cook seem harder than it is . keep the temp right no big deal . alot of the videos they try to make it a brainy process but its easy

[29890390]

You idiots!!! You don't get it!!! You must slowly bring the internal temp too 200 degrees then this cut of meat is extremely tender. I'll repeat again, slowly so that the inside catches up with the outside temp, pull at 195 and tent for 20 minutes. 6 hours 8 hours 12 hours it doesn't matter until you reach that point. (enjoy)

[bitmopro]

Why am I the only one in the world who has figured this out: Water boils at 212. So at 211 degrees, you're golden. At 212, you're screwed.

[bitmopro]

What a yankee queer. Hickory not mesquite. Open lid every 15 minutes. I got his book as a Christmas gift and it took me about 10 seconds to muster up a, "Gee, thank you mom." If you're not from Texas, just ask someone who is. Hook 'em!

[portlavacalunatic]

@bitmopro haha thats funny because the same thing happened to me in 2009, except mom gave me two from the guy his barbque bibles books.

[flabrent]

Wow. What a disappointment. Sure you can cook a brisket this way. It would take about twenty-four to thirty-six hours.

[diegoolivarez1]

@ 1:42, instead of saying he 'loves firing up all these smokers', he should have said he 'loves firing up all these flamers'. Who the hell taught these boys how to smoke?

[aswk]

fat side up bull shit. A brisket cooked at the Jack Daniels Invitational that got a perfect score was cooked fat side down. It's all preference...

[badvegan]

so unnecessary

1. Pour 2 oz Claudes marinade over brisket/ wrap in aluminum foil

2. smoke on mesquite/ fat side up/ between 250 and 325

3. eat

There is no need to mop your brisket with a bunch of coffee, vinegar, beer, or anything else, this is not pulled pork/ its a freakin brisket.

You do not want a charred outerlayer, nor a do you want any sauce.... the mesquite and claudes make it perfect.... if you are inviting Yankees or people from the east coast buy BBQ sauce.

[t38ip]

What a snob Reichlin is. People pay money to learn from this guy? He has it all wrong. There are many backyard Chefs on youtube that have much better advise. Go to SurfinSapo for one.

[texas3056]

0:27 That Brisket was not ready and look at that paper thin slice. YUK



[skoggit]

Now let me get this straight, you open the door every 15 minutes letting all the heat out of the smoker. I don't think so! I put mine in my smoker and let it smoke 1 1/2 hour per pound at 225 degrees. I might open the smoker door twice during the entire cook. I'd like to see that one cook in 10 hours! LOL!

[skyshark425]

Everything about this sucks.

[jocelynn2007]

mesquite is the way to go.......texas style

[slithercasey]

Major league bs from start to finish!

[jpsartrean]

First, plenty of people smoke their briskets fat side down with great results. Second, pit temp of 195? That will take FOREVER... No need to use THAT low of a temp. Wasting time and fuel. Pit at 220-250 is plenty low enough - some even fast/high smoke briskets at 300+. Also, mesquite works GREAT with brisket (though hickory is good too). But if you can't use mesquite with brisket, wtf can you use it with?!?!? Furthermore, I agree 1000% on the mop criticisms...

[jpsartrean]

Of course, maybe he recommends 195 because if you open the lid every 15 minutes you'll NEVER be able to get the pit higher than that (unless you have some REALLY heavy duty rig). For the most part, I'd say 80% of what this guy recommended was nonsense/incorrect...

[veritaslogos]

@jpsartrean mesquite's for birds.

[DullardGuy]

Why would you mop every 15 minutes?  Another mistake. Let it rest and mop every 30-45 and let it rest in there! Goodness sakes!

[mrdukefan4life]

both of the briskets I have smoked were not mopped and I agree with you bigg- you open that lid every 15 minutes and that smoker will never get to temp. I like Bobby Flay but they are dead wrong on that. I plan on doing a small 8 lber this Sat and I am going to inject it and I have it sitting in the fridge now all rubbed down.

[colderbeer]

@mrdukefan4life Question: I have a Brinkmann charcoal smoker and I plan on cooking a brisket for the 1st time later this month. Since my smoker set-up will have a pan filled with beer directly under the brisket as it cooks, (and the hot coals are below the pan of beer) does this mean that I won't need to mop the brisket at all? I agree with you....seeing that guy open the lid every 15 minutes shocked me, after hearing from tons of ppl to shy away from lifting the lid of your smoker....

[bojedis]

Mustard, Rub, Pecan ash, 20 hours of cookin, throw it on the table and get your fingers out of the way, AND SLAP YO MAMA!

[biggedelt]

youre a PURE ROOKIE if you mop every 15 minutes....1st rule of barbecue is let the smoke do its thing, mop every hour with brisket

[jjplace123]

don't need the rub. use smoke.