Texas Brisket
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Uploader Comments (CookinWithSurfinSapo)
Top Comments
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@estimator1010 Just dampen the smoker to barely allow air in and hold a constant temp...I had to practice on the amount of vent opening... Great question
1 year ago 2
All Comments (73)
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WOW! 2 years ago! You sure looked a lot younger way back then, lol. J/k. Great vids man!
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no foil,,,,nice,,,,thats real bbq
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11pm - 4pm = 2300 -> 1600 = 17 hours man. lol
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looks awesome, I really want to get a smoker
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thanks for the insight, bro...God bless you too!
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that looks good :D
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Good Grub! Used to have a chili pequin a long time ago. Love popping them as well with my food. Mockingbirds loved them too! hehe..God bless.
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@aubloom I often use an electric smoker from Brinkmann and it does great. Just gotta keep feeding wood...
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Dude that thing wasnt done! It shouldnt have stretched like that when you pulled it apart. Everyone has there own preferences, I will give you that, but if you want your brisket really tender, dont marinate it.
mordsgaudimachen 7 months ago
@mordsgaudimachen I know.. I have made many... thanks..
CookinWithSurfinSapo 7 months ago 5
would you like to try a free sample of my homemade seasonings/rubs? or BBQ sauce? i would be happy to send you some samples! maybe make a video about it!
drewkuch 8 months ago
@drewkuch Sure that would be a great idea.....message me
CookinWithSurfinSapo 8 months ago
any exp. with an electric smoker? I imagine temp control is fantastic. I'm a huge fan of running natural coals for all grills but I have a really nice smoker(~800$) that I'm gonna use for the first time this year. Gonna do a brisket, 2X rack o ribs and a brisket. any tips are welcome!
aubloom 1 year ago
@aubloom Your temp and time is most important.... The meat doesn't know you are using electric smoker... Let us know how it comes out.....
CookinWithSurfinSapo 1 year ago