I wish you had shown those things you talked about - replacing wood / repleneshing fuel - THAT would have been helpful to me as a beginner when I was starting out. 🤷🏼♂️
practice my man, practice. start with a few briskets that are choice, and on sale and you can get them sometimes for say $40 for a small one. practice with those before you go out and spend $150 on a prime cut. I've been doing one or two every year for the last 40 years and it does take some practice. I made the mistake once of getting the cheapest brisket that wasn't even choice and it was absolutely horrible. there was no way to make it good for anything but feeding the dogs or chopping it up to mix with something else. really all you gotta do is keep a constant eye on the temp, both of the smoker and both of the internal temp of the meat. you have to constantly watch it and tinker with the fuel and vents, etc. I like my offset smoker cause you can add wood or charcoal without having to open the lid on the meat.but don't buy a cheap one because they leak and will make temperature control almost impossible.
The hardest thing of the kettle is to keep the temp stable during the whole process. What I do with mine when doing brisket is to smoke the meat during the necessary time but when it's wrapping time, the meat goes into the oven in the kitchen. Might not be the most genuine but.. if the meat is wrapped, it doesn't get anymore of the charcoal/smoke flavor.
1:34 - That is GENIUS sir, I've been using kettle grills for decades and also smoking on off set, and I have seen this "trick" that provides a barrier AND wood smoke! YOU the MAN!
Just using salt and pepper reminds me of how they do it in central Texas. I live in Northeast Texas. I do mine a little different. I don’t like the shape of that grill for brisket. I personally use a locker style or fridge style smoker. It just seems to work better for me. For my brisket, I brine it in beer and ginger soda the night before and season it day of with my own barbecue rub which I make with salt, pepper, brown sugar, paprika and a few other spices which I don’t reveal usually. I don’t touch the fat cap. And for wood, if I don’t have Mesquite, I use a mixture of apple and hickory. Smoke it one hour per pound at about 230°F. Celsius just seems imprecise to me for this sort of thing. Take it off the grill when it’s 190° and rest it. If you don’t rest that thing for at least an hour, you’ll ruin the whole damn brisket. Anyway, I enjoyed yawls video. I’m sure that brisket tasted wonderful. Holler at y’all from Texas.
Thank you great vid. I would like to learn more about your Kettle NEPOLEON GRILL .Could you please compare how are there different between the other you have ?
I can't believe how your dog is soooo disciplined...then again he is guaranteed a great feed averytime 😄 and that Brisket looks so juicy and tender. Great job again guys Keep up the great content and grow your next 500k subbies.
Hey Roel, great looking brisket brother!!!! That thing was some kinda juicy and I love that jiggle! LOL Hope all is well on your end! Cheers to ya brother!
Exactly the vid that i needed. Got a 7kg black angus brisket and a too small grill! Weber kettle and a kamado, this gives me hope! Congrats a the 500k subs! Keep on grilling!!
Roel, have you heard the advice that you should let the brisket rest at room temperature for a little while before going into a cooler? The idea is that putting it straight in the cooler continues cooking it with carryover heat, and since it’s already probe tender you don’t want that. Some people with a lot of brisket experience say that you should wait until it starts to cool down and then rest it in a cooler or warm oven for several hours for best results. I’ve tried it and it worked great.
Gotta try the overnight rest. It really goes a long way, try it. It's blazing hot too! I put it in a small cooler, and probe temp is still 160-180 10 hours later.
@@skixd88 Depends. Full or just flat? Full that's like 10 to 17 hours. Foil or or butcher? Foil seems to go faster, but I've had it go slower either way. Depends on brisket size, fat content, it's an art. I've had to 15 pound briskets one take 11 hours and one take 15 @250-275
Ever since I lived in Texas I've wanted to be able to make this kind of juicy brisket, but previous attempts have been consistently disappointing. My next door neighbor would be out with his smokers every weekend and his brisket was just melt-in-your-mouth delicious, I kept asking him what his technique was but it didn't seem to help. Now I'm wanting to try again, in part because I think I have better temperature control on my smoker now, but also because the resting technique in the cooler is something I never tried. Thanks for the inspiration!
Informative as always. See a lot of comments about the lack of smoke ring but it's all about the FLAVOR and the smoke ring is just for show. I made the mistake of going directly to the cooler once. Temp spiked and it continued cooking instead of resting. That was with a tri-tip, though. Think I'm ready to try the holy grail...
The reason I bought a KJ to do low and slow cooks. But you can also do reg grilling. Love your channel by the way. I always comme here if I I am trying a new recipe
Dat ziet er lekker uit. Fijn dat die rookring niet zo uitmaakt want dat weerhoudt mij ervan een Brisket te maken. Maar wat doe ik met zo veel vlees? Ik heb 4 vrouwen thuis, zijn dol op vlees maar dit wel wel veel vlees eten 2.0?
Parabéns Parece muito muito bom Estou para fazer meu primeiro brisket Qual nome e modelo deste termômetro? Feliz natal. Saúde muito churrasco e cerveja.
Yep, Offset, then kamado, then kettle/drum smoker/bullet(water) smoker. Never gas, it's for grilling. Can't speak for pellet smokers, never used one. Have used a commercial gravity feed charcoal smoker, I'd rate it around the same as a kamado.
Spraying not necessary, especially with this much fat. Wrapping has more to do with color and the bark you want it, than temp. However around 60c is normal. It’s done when, as shown in the video, a probe falls right through the meat. Should be around 90c. However every brisket is different. Last one I made was done at 86.
or wasting big chunks of wood. it makes sense but somehow doesn't seem right traditionally. but since most of us will never be pitmasters winning competitions, just make it easy for yourself. I love his kettle grill.
ill be trying this on my next brisket. gonna smoke it good the first 3-4 hours and get a good bark and wrap it in paper. i just tried the paper last go and the texture is so much better. its not so soft . but ill be doing the oven next time.
Weer een prachtige vid mannen! Maar waar vindt je in NL een brisket die je kan uitzoeken op size, shape, fat cap, intermuscular fat etc?? Vooralsnog alleen bij online slagers gevonden, en dan maar 🤞🏻 wat je krijgt… :(
Ik weet uit ervaring dat de briskets van beefandsteak en beef exclusief prima zijn. Maar als je een goede slager in de buurt hebt, kan die je vast ook voorzien van een stuk kwaliteitsvlees.
Hey Roel, are you still living in the Netherlands? I live in Noord Brabant and I'm struggling to find somewhere to find quality cuts of meat like the ones you are cooking here. Would you have any recommendations for me to check out?
9:39 so when’s the pitmasterX golf tournament and BBQ? I would totally join. Two weeks ago I finally made my first 6kg brisket. Was an Australian wagyu that barely fit my BGE L. But it was amazing, was done at around 88c, let it rest around 1,5 hours and it was gone in 20 minutes with 8 people haha.
can you mail me one? I can't imagine the cost of that. how'd you like to utterly ruin a $250 chunk of meat because your thermometer was off or you drank too much and forgot about the meat and it shot up to 400 degrees or something. course wagyu could probably withstand it it's so tender. I don't even like the wagyu hamburger, it's just too fatty. I'd like a little meat with my fat
Hallo Pitmaster X, Roel, ik ben onder de indruk zoals altijd. Je spreekt in je intro over "a chunk of fire wood" en later in de video over "a chunk of smook wood. heb je het hier over hetzelfde stuk hout? Kan ik bijvoorbeeld ook eikenhout gebruiken? ik heb daarvan nog 2 kuub in mijn hout hok liggen. als ik dit eikenhout kan gebruiken als brandhout EN ook rook hout ga ik deze door jou gepresenteerd methode ook snel uitproberen! Ik heb de Napoleon recent aangeschaft MET daarbij een kolenring en houtskool diffuser die erbij geleverd werd. deze accessoires heb ik dus eigenlijk helemaal niet nodig!? Hoor graag van je en wens je succes met jouw passie en "keep up the great work" Groet
That's a big piece of lumber for a kettle for a beginner. Easy to lose track of temp and end up with bad tasting meat. Something that big is better for an offset don't you think? Thoughts?
Before you start......1 cup Salt, 1cup pepper, 2cups brown sugar, 2cups(quality) paprika, that your rub.... Smoke... 50min per pound... Or 200-205 max internal temp..
Don't go straight to to the cooler to rest. Let it rest on the counter first and wait for the temp to start dropping then stick it in the cooler. If you go straight to the cooler the temp can climb to high and you can over cook it. I did that once and the entire brisket just fell apart when I went to cut it. It just shredded.
Smoke ring isn’t important. But a super dark bark is. The outside of the brisket should be chocolate brown to almost black. The brisket in the video wasn’t smoked long enough for Texas style. Google Franklin Barbecue to see what the bark should look like
You should use the beef tallow to paint your butcher paper, it's all the hype😜 And please close your grill when your taking out the meat to talk to the camera🤫
Fleur de Sel is a fancy version of margarita salt but really not that different. It is sea salt dried into flakes, aka margarita salt. Don't spend a fortune on Fleur de Sel from France. Just use some margarita salt and it works out just as well.
15:10 - Smoke ring is NONSENSE and only dopes that learned about brisket watching BBQ Pitmasters or other goofy competitions mention it. I care about the bend and pull and taste period.
If you are not cheating by using nitrates like they used to do in competitions then the smoke ring is a very important part of the flavor profile. He has done his brisket on a charcoal grill using the minion method. He is not going to get a smoke comparable to a stick burner. I have both. The "Weber grill" brisket is quite good but a stick burner is capable of absolutely mind blowing brisket and pulled pork. Oddly enough, ugly drum smokers are absolute rib machines. There is something magic going on there when cooking ribs.
I wish you had shown those things you talked about - replacing wood / repleneshing fuel - THAT would have been helpful to me as a beginner when I was starting out. 🤷🏼♂️
You flip the hinged grate up and add charcoal or the wood.
michael... its not rocket science
You don't know how to add charcoal or add wood? Seriously?
He also forgot to show how he got dressed and how he manages to breathe. Crazy! How are we supposed to know these things?
practice my man, practice. start with a few briskets that are choice, and on sale and you can get them sometimes for say $40 for a small one. practice with those before you go out and spend $150 on a prime cut. I've been doing one or two every year for the last 40 years and it does take some practice. I made the mistake once of getting the cheapest brisket that wasn't even choice and it was absolutely horrible. there was no way to make it good for anything but feeding the dogs or chopping it up to mix with something else. really all you gotta do is keep a constant eye on the temp, both of the smoker and both of the internal temp of the meat. you have to constantly watch it and tinker with the fuel and vents, etc. I like my offset smoker cause you can add wood or charcoal without having to open the lid on the meat.but don't buy a cheap one because they leak and will make temperature control almost impossible.
The hardest thing of the kettle is to keep the temp stable during the whole process. What I do with mine when doing brisket is to smoke the meat during the necessary time but when it's wrapping time, the meat goes into the oven in the kitchen. Might not be the most genuine but.. if the meat is wrapped, it doesn't get anymore of the charcoal/smoke flavor.
You must have came here from Harry Soo
@@Aiyahhh BTU IS BTU IS BTU
I did exactly the same before I received my kamado, completely agreed.
@@Aiyahhh who?
@@DeadInDecadence1 yeah I also have a Kamado and nothing of that is necessary. Best bbq
1:34 - That is GENIUS sir, I've been using kettle grills for decades and also smoking on off set, and I have seen this "trick" that provides a barrier AND wood smoke! YOU the MAN!
I am gonna try this, always been on my to do list. I dont have big smoker so I never really tried to do this. Thanks for this video
Just using salt and pepper reminds me of how they do it in central Texas. I live in Northeast Texas. I do mine a little different. I don’t like the shape of that grill for brisket. I personally use a locker style or fridge style smoker. It just seems to work better for me. For my brisket, I brine it in beer and ginger soda the night before and season it day of with my own barbecue rub which I make with salt, pepper, brown sugar, paprika and a few other spices which I don’t reveal usually. I don’t touch the fat cap. And for wood, if I don’t have Mesquite, I use a mixture of apple and hickory. Smoke it one hour per pound at about 230°F. Celsius just seems imprecise to me for this sort of thing. Take it off the grill when it’s 190° and rest it. If you don’t rest that thing for at least an hour, you’ll ruin the whole damn brisket. Anyway, I enjoyed yawls video. I’m sure that brisket tasted wonderful. Holler at y’all from Texas.
Well done on to 500k subscribers. You boys are well deserving of 1 million
More videos like this please :). Super helpful.
i'm loving this beginner kettle series you've been doing so helpful!!
Thank you great vid. I would like to learn more about your Kettle NEPOLEON GRILL .Could you please compare how are there different between the other you have ?
I can't believe how your dog is soooo disciplined...then again he is guaranteed a great feed averytime 😄 and that Brisket looks so juicy and tender. Great job again guys
Keep up the great content and grow your next 500k subbies.
Finally, the video we've all been waiting for!
Wow you can read my mind as I wanted to make my first brisket next weekend! This weekend is pork weekend. Tnx!!
Hey Roel, great looking brisket brother!!!! That thing was some kinda juicy and I love that jiggle! LOL Hope all is well on your end! Cheers to ya brother!
THANKS 👍 all is well hope your doing well to
Exactly the vid that i needed. Got a 7kg black angus brisket and a too small grill! Weber kettle and a kamado, this gives me hope! Congrats a the 500k subs! Keep on grilling!!
Awesome 👌 good luck with that beautiful brisket
Roel, have you heard the advice that you should let the brisket rest at room temperature for a little while before going into a cooler? The idea is that putting it straight in the cooler continues cooking it with carryover heat, and since it’s already probe tender you don’t want that. Some people with a lot of brisket experience say that you should wait until it starts to cool down and then rest it in a cooler or warm oven for several hours for best results. I’ve tried it and it worked great.
Yeah brisket time! 😋😋😋
Great explanation video guy's 😉
If it takes around 16 hour how many times would you have too add charcoal if you are running around 220?
Suuuuper Geile Sache. Genial.
😅Dankeschön für die Tipps, Mensch, total geil😂
Wow! That’s a really nice and fancy smoker you got there no wonder cooked meats produce in those are magnificent, thanks for sharing the video
this is my kind of brisket, well done and juicy its perfect.
6:00 that brisket looks like a star destroyer
Hahahah I see it too!
Hi Roel! Thanks for sharing, i tried and nailed my first brisket, thanks to this video. I'll use your setup from now on!
Gotta try the overnight rest. It really goes a long way, try it. It's blazing hot too! I put it in a small cooler, and probe temp is still 160-180 10 hours later.
What’s your overall cook time including wrap but before the cooler?
@@skixd88 Depends. Full or just flat? Full that's like 10 to 17 hours. Foil or or butcher? Foil seems to go faster, but I've had it go slower either way. Depends on brisket size, fat content, it's an art. I've had to 15 pound briskets one take 11 hours and one take 15 @250-275
If this is for beginners, you should record the entire process
Good for the beginners! Thanks, Roel 👌
Ever since I lived in Texas I've wanted to be able to make this kind of juicy brisket, but previous attempts have been consistently disappointing. My next door neighbor would be out with his smokers every weekend and his brisket was just melt-in-your-mouth delicious, I kept asking him what his technique was but it didn't seem to help. Now I'm wanting to try again, in part because I think I have better temperature control on my smoker now, but also because the resting technique in the cooler is something I never tried. Thanks for the inspiration!
Informative as always. See a lot of comments about the lack of smoke ring but it's all about the FLAVOR and the smoke ring is just for show. I made the mistake of going directly to the cooler once. Temp spiked and it continued cooking instead of resting. That was with a tri-tip, though. Think I'm ready to try the holy grail...
Great stuff. That can be a tricky way to do it for sure!!!
What was the total cooking time on the grill? Nice job guys as usual!
This was very good! I really enjoyed the insight and instructions! Do more of these with different meats and grills!
Looks juicy & delicious! If you want a darker bark just use more pepper. Texas style 2 to 1ish =)
Blessed are the peacemakers.
Blessed are the meat makers
Hey mate , I was wondering if you can do detailed video on Napoleon kettle heat control
I’m new to this and your videos very helpful
Thanks
I love smoking brisket in my Weber kettle, gives me some great results
The view in the background is very similar to the one from my sister's front door over the cane fields here in Australia.
I like your T. “Blessed are the Cheesemakers”. Monty Python original
A classic
Great video as usual.
The reason I bought a KJ to do low and slow cooks. But you can also do reg grilling. Love your channel by the way. I always comme here if I I am trying a new recipe
The Star Destroyer of Steaks.
Dat ziet er lekker uit. Fijn dat die rookring niet zo uitmaakt want dat weerhoudt mij ervan een Brisket te maken. Maar wat doe ik met zo veel vlees? Ik heb 4 vrouwen thuis, zijn dol op vlees maar dit wel wel veel vlees eten 2.0?
I just ordered a wague brisket after seeing this video 😀 hope you guys are safe !
And out of flood areas 😳
How did it turn out?? 😀
@@benlelavith8789 I am making it Friday….
@@peternielsen1414 Awesome! let us know how it turns out 😀
It was the best smoked meat I ever tried! Tender juicy and full of flavor
7 hours of 💨
Love the shirt 🧀!!! Next time a wheel of gouda in stead of French emmentaler!! 😂
I make three versions of brisket, tough, dry and tough and dry. Thanks for the recipe Chef. I’ll give your recipe a try.
Buy prime beef. Makes it 10x easier to make juicy brisket
Parabéns
Parece muito muito bom
Estou para fazer meu primeiro brisket
Qual nome e modelo deste termômetro?
Feliz natal.
Saúde muito churrasco e cerveja.
MEATER*
Your Nvidia card was also rendering down at the end. Great vid!
This dog has a better diet than me.
What would you recommend as the best bbq for upping the game ceramic, kettle or a gas bbq any recommendation on best brand/ size etc
offset smoker
Offset 👍
Yep, Offset, then kamado, then kettle/drum smoker/bullet(water) smoker. Never gas, it's for grilling. Can't speak for pellet smokers, never used one. Have used a commercial gravity feed charcoal smoker, I'd rate it around the same as a kamado.
Can you use Veil brisket for this technique?
The Aura Kettle Zone Cooking System should allow you to use most of the grill space.
Quite a bit of detail missing...spraying? Temp of brisket when wrapped? When is it considered done? At what temp? Is it 140degC?
Spraying not necessary, especially with this much fat. Wrapping has more to do with color and the bark you want it, than temp. However around 60c is normal. It’s done when, as shown in the video, a probe falls right through the meat. Should be around 90c. However every brisket is different. Last one I made was done at 86.
For more detailed instructions I’d look up video’s done by USA guys who do this everyday and professionally
I've decided to stop wasting charcoal. Once I wrap the meat, it goes in the oven.
or wasting big chunks of wood. it makes sense but somehow doesn't seem right traditionally. but since most of us will never be pitmasters winning competitions, just make it easy for yourself. I love his kettle grill.
That’s a preference, not a waste.
Yes, and I'm not a fan of the idea of putting butcher paper on a kettle with an open flame that close.
Same here
ill be trying this on my next brisket. gonna smoke it good the first 3-4 hours and get a good bark and wrap it in paper. i just tried the paper last go and the texture is so much better. its not so soft . but ill be doing the oven next time.
Luv the T-shirt and the food
Where’s the smoke ring snd colour?
No need for the smoke ring. It's not providing flavor it actually is nitrate developing during burning of fat
why cut at diagonal? good looking cuts are midle for flat then turn 90° for point.
Weer een prachtige vid mannen!
Maar waar vindt je in NL een brisket die je kan uitzoeken op size, shape, fat cap, intermuscular fat etc??
Vooralsnog alleen bij online slagers gevonden, en dan maar 🤞🏻 wat je krijgt… :(
Ik weet uit ervaring dat de briskets van beefandsteak en beef exclusief prima zijn. Maar als je een goede slager in de buurt hebt, kan die je vast ook voorzien van een stuk kwaliteitsvlees.
Beef en steak heeft deze Wagyu versie …. EUR 200…. Beetje overdreven me dunkt.
What is the dutch name for brisket? What do i ask for at the butchers??
Can’t wait to see this!
Can you make brisket on regular grill with no smoker?
I think the big smoke flavor comes from using good lump charcoal. great job.
Hey Roel, are you still living in the Netherlands? I live in Noord Brabant and I'm struggling to find somewhere to find quality cuts of meat like the ones you are cooking here. Would you have any recommendations for me to check out?
9:39 so when’s the pitmasterX golf tournament and BBQ? I would totally join.
Two weeks ago I finally made my first 6kg brisket. Was an Australian wagyu that barely fit my BGE L. But it was amazing, was done at around 88c, let it rest around 1,5 hours and it was gone in 20 minutes with 8 people haha.
No smoke ring?... it also didn't develop any bark. Don't get me wrong still looks delicious, but it seems it was done in an oven, not smoked
They only did 2hr.
be honest, it looks shit.
Lekker man !!
Great smoked brisket!!!
How long was the brisket on the smoker
We love our Wagyu here in Australia, Top notch meat.
can you mail me one? I can't imagine the cost of that. how'd you like to utterly ruin a $250 chunk of meat because your thermometer was off or you drank too much and forgot about the meat and it shot up to 400 degrees or something. course wagyu could probably withstand it it's so tender. I don't even like the wagyu hamburger, it's just too fatty. I'd like a little meat with my fat
Hallo Pitmaster X, Roel,
ik ben onder de indruk zoals altijd. Je spreekt in je intro over "a chunk of fire wood" en later in de video over "a chunk of smook wood.
heb je het hier over hetzelfde stuk hout?
Kan ik bijvoorbeeld ook eikenhout gebruiken? ik heb daarvan nog 2 kuub in mijn hout hok liggen.
als ik dit eikenhout kan gebruiken als brandhout EN ook rook hout ga ik deze door jou gepresenteerd methode ook snel uitproberen!
Ik heb de Napoleon recent aangeschaft MET daarbij een kolenring en houtskool diffuser die erbij geleverd werd.
deze accessoires heb ik dus eigenlijk helemaal niet nodig!?
Hoor graag van je en wens je succes met jouw passie en "keep up the great work"
Groet
Would you say I can use this technique on a Tennessee broiler it's got the larger cooker area so would think this would work fairly well
That's a big piece of lumber for a kettle for a beginner. Easy to lose track of temp and end up with bad tasting meat. Something that big is better for an offset don't you think? Thoughts?
What is the recommended internal temp before putting it in paper and taking it off?
I am looking for color not internal temperature. So as long as it starts as you got that brown color your in a good spot
@@PITMASTERX thanks. I usually go a lot smaller ones and have been trying to dial it in a bit more
Always love your video’s Roel! Can you maybe do a cook on a UDS? Maybe also build one first 😝
Great video, but what's that on 16:01?
Okay but question, the links in the description… that isn’t the knife or cutting board you’re using, any links for those? They look cooler!
How long was the cook?
Before you start......1 cup Salt, 1cup pepper, 2cups brown sugar, 2cups(quality) paprika, that your rub.... Smoke... 50min per pound... Or 200-205 max internal temp..
Don't go straight to to the cooler to rest. Let it rest on the counter first and wait for the temp to start dropping then stick it in the cooler. If you go straight to the cooler the temp can climb to high and you can over cook it. I did that once and the entire brisket just fell apart when I went to cut it. It just shredded.
Quick question, I noticed there is no smoke ring. Why is that? Follow up question, does it even matter?
All you need to know amazingribs.com/more-technique-and-science/more-cooking-science/mythbusting-smoke-ring-no-smoke-necessary/
@@PITMASTERX awesome, thanks!
@@PITMASTERX Thanks ! That was super informative 👍
Smoke ring isn’t important. But a super dark bark is. The outside of the brisket should be chocolate brown to almost black. The brisket in the video wasn’t smoked long enough for Texas style. Google Franklin Barbecue to see what the bark should look like
10:40 what to do if its not tender? Leave it in longer and dont care for the core temp? :)
what was the done temperature?
Perfect as always
Regards
You should use the beef tallow to paint your butcher paper, it's all the hype😜
And please close your grill when your taking out the meat to talk to the camera🤫
Zeer leerzaame en geen cloun geburen👍👍👍🍻
Fleur de Sel is a fancy version of margarita salt but really not that different. It is sea salt dried into flakes, aka margarita salt. Don't spend a fortune on Fleur de Sel from France. Just use some margarita salt and it works out just as well.
Great video..
First time to see that eva is to full to eat..but stil want the etention 😂😂.
Groetjes vanuit Brummen
I was watching the video and im like wow whys there a dog breathing all the time and i look behind them and theres a pupper staring haha
I pull my brisket and wrap in towels then into a cooler for up to 3-4hrs.
I generally let it rest overnight in the oven at 170 then pull it out and let it drop to 140-145. Always turns out great
Can someone elaborate how to add the charcoals? Don’t the chemicals need to cook off the initial layer?
Don't use charcoal that has been treated with lighting fluid.
Sehr geil ich smoke die brust bei 140 grad ca 14 stunden. Nie mehr als salz und pfeffer texas style. 😋😋😋
Can you do such a video on the kettle joe as well? That would be awesome!
Smoking Dad BBQ did a brisket on the Kettle Joe a few months back.
Nice man way to go... now I must go eat BBQ !!!
I keep hearing Michael Scott when he’s trying to have a greek accent while talking to Holly. 😂
Great looking brisket. What’s so special about the cheese makers? Shout out to big nose.
Love the Monty Python spin
Waar is de smoke ring ??
did the render error really happen?
U guys fn rock. The dog rocks harder tho. Hahaha
What gloves are you wearing?
Did he say his Tampax box? 10:53 😂
*Wow!* 🌴🥩😍
15:10 - Smoke ring is NONSENSE and only dopes that learned about brisket watching BBQ Pitmasters or other goofy competitions mention it. I care about the bend and pull and taste period.
If you are not cheating by using nitrates like they used to do in competitions then the smoke ring is a very important part of the flavor profile. He has done his brisket on a charcoal grill using the minion method. He is not going to get a smoke comparable to a stick burner. I have both. The "Weber grill" brisket is quite good but a stick burner is capable of absolutely mind blowing brisket and pulled pork. Oddly enough, ugly drum smokers are absolute rib machines. There is something magic going on there when cooking ribs.