That's exactly what I wanted to write. The dude is like ''c'mere I'm using my BBQ rub you can use your favorite rub, whatever you like' , not pushing it at all. L o v e l y
Yup. He subtly advertises his brand, but doesn't take away the viewers point of view that they probably don't have his seasoning. His character and willingness to teach sells his products. I've bought some of his seasoning and it's great. Such a humble person.
This is correct, and most of the good channels do not annoy you by pushing their wares. If you have something good, it will speak for itself. I haven't tried Malcolm's rubs yet, and they are a little pricey, but I'm sure they are excellent. It's all good, and his instructional videos are point on. I made some pork belly burnt ends following his recipe, every detail for a Christmas Party last year and they were a huge hit.
Ha! Great catch. You have just got to respect a man who loves his craft...And he does. This is the best BBQ-Smoking Channel on RUclips, and that is a bold statement considering how many great ones are out there.
No, the best thing about this channel is Malcolm himself. I have never and I mean never seen a brisket prepared this way. I have been saying it for years. Malcolm is the best!!!!!!!!!!!
I've only done one brisket (USDA Prime from Costco about 10#). I did this for a family dinner and used what was done here. My Father-in-law said the burnt ends were amazing, in the 13 years I've known him, I've never heard him say anything close to that about food. Definitely doing this again!
@Donald Maynard 210F. Most will pull a whole brisket around 200-205F, but when the point is separated you can cook it hotter to render the marbling. If you cooked the flat to that temperature it would probably dry up unless you injected it.
@Scriptures Only thanks for sharing your experience. It's kind of hard to find details like these without watching 20 minute videos👍...I do enjoy the videos too🤫 I've been taking my whole brisket to 207-209...but they are select or choice from restaurant supply place (cash & carry). I'll check at 204-205 next time & see if the probe feels like butter. Been doing brisket for about 2years now & it's always fun (more when everyone could come over & share) I've never been disappointed in one... although I always want them to be perfect & try to change things I think could be better. Everyone else just says "don't change anything" every time lol🤣😂
Each time I barbecue something i only do occasionally I come back to this channel for reference. It has been invaluable to me and my friends and family who I cook for! Thank you again Malcolm, you’re a good man.
Malcom, I have to tell you. I have watched this video at least 10 times. I'm planning on making a full brisket for Superbowl and the Burnt ends will be a highlight. One of my favorite parts of all of your videos is when you eat. When you bite into the burnt end the look of sheer ecstasy on your face is the best. Too bad you keep cutting the video there and editing it. Please let them roll, I live vicariously thru you while you eat. Keep up the good work.
This man reminds me of my son, simply because of his beard, his stature, the brisket, and love of cooking BBQ. I have been eating BBQ for 65 years and my favorite was BBQ ribs, until my son made be a brisket. Yes I'm biased, to my son John. I've eaten BBQ all over the US, but his brisket was the best BBQ that I ever tasted. I just ate and now I'm hungry watching this man and his love of BBQ and my son too! Great job sir. Bo from OKC
@@muskrat477 Pork Ribs have long been my favorite, however After 8 hours indirect fire more smoke cooking, followed by 3 hours cooking with the meat wrapped in butcher- paper resulting in melt in your mouth BBQ brisket -best I ever had! The purpose for the butcher paper is to prevent drying out the meat. takes about 11 total hours to cook.
Your videos are casual but clear, concise, and packed with education on the nuances of how to smoke and barbecue. I appreciate it all. Thank you Malcolm.
Thanks again Malcom. Using your products and videos have given me quite a reputation with my friends and family over the last few years. Competed in and won my first "backyard" rib competition a couple months back, using your rub and technique. I'll be a fan for life. Thank you sir.
Brisket burnt ends, a beloved delicacy in the world of barbecue, are a mouthwatering treat that combines the rich, smoky flavor of beef brisket with caramelized bark and melt-in-your-mouth tenderness
OMG. It's 10:30pm and my gf and I just finished the best BBQ burnt ends of our lives. Used the Killer Hogs BBQ rub, KH BBQ sauce for the final 10 minutes, and a little KH Vinegar Sauce for the finger lickin dippin! We also used a high quality local angus instead of getting the BJs vac packed meat. We are just simply floored how amazing it came out. Thanks Malcom!!!
Dust Show I think all they meant to say was that he's a big dude that seems passionate about food, so he's trustworthy when it comes to talking about taste. I disagree with the word choice, but that's all they meant. That brisket looks killer though, and I really wish I had a smoker right about now.
Great video. First one I’ve seen on RUclips with a detailed tutorial on separation and trim of the point and flat to properly achieve burnt end perfection. Well done
Made my first brisket today in a masterbuilt electric smoker, I followed your recipe for the burnt ends portion and they turned out really good. Thank you!
13:28 "It is on time - I'm going in for another one!" This is why Malcom is "The BBQ Dalai Lama" to me :-) I have followed this recipe several times and it has always been delicious. And I am about to follow it again next week when I make brisket for my niece's graduation party. Get ready Malcom, because I am about to send more new BBQ disciples your way!
This tutorial was so inspirational...You make the audience feel like we are your buddies and we are all on the back patio and you are teaching us....great video~!....
I probably watch upwards of 20 barbecue channels, and as much as I enjoy them all, this is my favorite one. Furthermore, that was the single best brisket I've ever seen, by the book, A+ meat right there. Thank you for the excellent content, Malcom, keep it up!
It’s 4AM and I’m still awake watching brisket videos yours is definitely top one. Can’t sleep will be smoking my first brisket in a few hours if I wake up lol
stgreen78 long story short everyone loved it and I even took some to work and they loved it as well. I’ve used same method 4 times now even used it when my CHIEFS won’t the Super Bowl. How did the rest come out tho I’m sure only the first one burnt a bit
I was reluctant to watch a youtube video on how to make burnt ends and just wing it myself because I knew roughly what needed to be done. Boy oh boy, glad this was the top video because you explain everything very well and yet concisely. (Also appreciate how you don't shove products down our throats). Thank you so much!
I love brisket. Never tried it before, and watched a lot of these videos on it. I traveled from my home in London all the way to Plano Texas to try lockhart smoke house. For 20 bucks I got so much, best trip ever
Among the top pitmasters. MR Malcom Reed knows his stuff. Can't wait to make these on the weekend with some pickled onions and jalapenos. Wicked stuff!
Love this video! Love this Recipe! Video is from Aug 17, 2017 but works great on this Labor Day weekend, Sept 1, 2024. Malcom Reed is a Master. I watched his video four times, made notes each time. The result after 7 1/2 hours of cooking was exactly as described. The flat was supple, tender and moist - you could cut it with a fork. But the Burnt Ends took the show. We made some adjustments to the rubs as we didn’t have access to Malcom’s. There is no substitute for Malcolm’s techniques for glazing the burnt ends. Perfection. Big hit for our Labor Day dinner guests and for us. Can’t miss if you follow Malcom’s detailed presentation. You can see from all the finger wiggling, Malcom is a passionate pit boss!
Legend! I've been smoking meat for 3 years now and pretty much just watch this fella. Any of my friends that start smoking, I send him to this guy. Havent made a thing from this guy that wasnt amazing
Eric, I will distract him check out the timers, then we can git in and 'prune' them bits and re-jump the fence... PS I will leave him a bag of tomatoes and a bag of cuttlefish. That'll fuck him up, won't know how to cook cuttlefish.... Cheers Mr How to BBQ right... :)
Geez Eric, I told you to get that damn smoker going hours ago, so it won't look 'spicious'.. Stop blaming Wilma, my wife was busy helping her change the truck tire.... :)
If ever a visual presentation produced a salivary response, THIS IS IT! Sweet mercy, I could almost taste that through the screen! This is a must-do for me!
So I took my point brisket gave it a little trim ,rubbed it put it on the smoker for 4 hours, wrapped it in beef broth in a tin for 4more hours till temperature was 210,.... oh my goodness it was just like butter best thing ever... thks for thé info, by the way also gave some to co-workers the next day now they want me to make them a batch. ......
I have made this several times using your rubs just like in this video, and more people than I can count have flat out told me, it's the best burnt ends they've ever had.
Man this is awesome! That looks so good. Which I knew how to barbeque. Have to settle for the oven. Great job on that brisket! Taking my first stab at one today.
Wife says to me oh you're watching another bbq video..? I reply not just any bbq video this is Malcom Reed The Bomb Diggity of bbq. She replies so what are we going shopping for today!
Ding Ding! Round 2! I loved your Burnt ends so much I'm making another one right now. Great technique to get a delicious treat. I freeze some in tins for throw in the oven work meals. You should see the faces when the smell hits them hehe
Great video Malcolm! A couple of quick questions: 1) Have you ever tried cubing the point when you first take it off of the smoker to put into the pan? If so, how did you like the results? 2) I noticed on your pork belly burnt ends video that you add butter and honey when you cube it. Have you ever tried adding more than just BBQ sauce to your brisket burnt ends and if so, how did you like the results? Thanks for making such great videos! I refer to them all the time and recommend them to others on facebook.
I love this man He has a 14 minute video and usually people would litter a video of this time with ads He only has one He’s just a man really passionate about food
I’ve always cooked my brisket whole until I found this video...I just used this technique and now I will never go back to cooking it whole...!!! Cut my cook time down like 4 hours and was so much easier carving up...!!! Thank you for the best video on brisket !!!
The most underrated thing about this channel is how he doesn't beat viewers to death with his products
That's exactly what I wanted to write. The dude is like ''c'mere I'm using my BBQ rub you can use your favorite rub, whatever you like' , not pushing it at all. L o v e l y
Yup. He subtly advertises his brand, but doesn't take away the viewers point of view that they probably don't have his seasoning. His character and willingness to teach sells his products. I've bought some of his seasoning and it's great. Such a humble person.
This is correct, and most of the good channels do not annoy you by pushing their wares. If you have something good, it will speak for itself. I haven't tried Malcolm's rubs yet, and they are a little pricey, but I'm sure they are excellent. It's all good, and his instructional videos are point on. I made some pork belly burnt ends following his recipe, every detail for a Christmas Party last year and they were a huge hit.
Agreed. Screw that cocky Guga and Angel guy
Makes me want to buy his products even more.
You seem like a genuinely nice person. You're the Bob Ross of BBQ.
How long that take u
@@russellmiggenburg1285 About the same amount of time it took you.
Nah brah. He’s the Malcom Reed of bbq.
And that’s some happy meat.
James Friend you roasted him like malcom did to the brisket
@@patrickomeara1898 Malcolm Reed of smoked meat. Bob Ross of bbq sauce.
I love how his fingers wiggle with passion when he talks about brisket.
Thank you for providing my favorite comment ever
Right lol noticed that too
Ditto ♡ :)
Ha! Great catch. You have just got to respect a man who loves his craft...And he does. This is the best BBQ-Smoking Channel on RUclips, and that is a bold statement considering how many great ones are out there.
Damn didn’t know other people noticed that lol
I don’t know how I found this channel, but I’m glad I did.
Samir Khan same here
Same
Wait till they find out you have a Muslim name! 😅
Same
@@RoninxDD what are you on about 😂😂😂
I want to eat those burnt ends and have that left over juice put into an iv bag and have it ran to my arm
LOL.
That's funny
Robbie White lmfao tru
thats funny as hell
Lmao
One of the best food shows of all time.
He said “y’all stick around”... lol I’m not going anywhere.
This comment aged so well
Banks Barnes lmaooooo
@@bbarnes151 aged very well
Are you still around?
I'm from New Zealand but when I heard his accent I knew the food was gonna be legendary
No, the best thing about this channel is Malcolm himself. I have never and I mean never seen a brisket prepared this way. I have been saying it for years. Malcolm is the best!!!!!!!!!!!
He talk about his food like a sports commentator LMAO
Mr H.
Its a passion baby!
Means that he is dedicated to his Food
Well, you know they're good.
Did you just assume his gender?
I've only done one brisket (USDA Prime from Costco about 10#). I did this for a family dinner and used what was done here. My Father-in-law said the burnt ends were amazing, in the 13 years I've known him, I've never heard him say anything close to that about food. Definitely doing this again!
@Donald Maynard 210F. Most will pull a whole brisket around 200-205F, but when the point is separated you can cook it hotter to render the marbling. If you cooked the flat to that temperature it would probably dry up unless you injected it.
@Scriptures Only thanks for sharing your experience. It's kind of hard to find details like these without watching 20 minute videos👍...I do enjoy the videos too🤫
I've been taking my whole brisket to 207-209...but they are select or choice from restaurant supply place (cash & carry). I'll check at 204-205 next time & see if the probe feels like butter.
Been doing brisket for about 2years now & it's always fun (more when everyone could come over & share)
I've never been disappointed in one... although I always want them to be perfect & try to change things I think could be better. Everyone else just says "don't change anything" every time lol🤣😂
Each time I barbecue something i only do occasionally I come back to this channel for reference. It has been invaluable to me and my friends and family who I cook for! Thank you again Malcolm, you’re a good man.
I’ve cooked tens of thousands of pounds of brisket. His excitement and the end product never gets old. You nailed it!
Why do we torture ourselves in watching this at 2am, the fridge is empty...
Idtelos 😆
Its 3:30 am for me and the comment made my night
lol, I watch them while at work. What's worse is knowing I brought a salad for lunch, lol:(
Covid-19 is making me hungry
Watching at 2:30a. Can confirm.
This man is on the American flag
OMG!! YOU COMMENTED ON THIS VIDEO!!!!!!!!!!!!!!!!111111111
Potatofries9192 he’s fake
Lol
He is the american flag
Malcom,
I have to tell you. I have watched this video at least 10 times. I'm planning on making a full brisket for Superbowl and the Burnt ends will be a highlight.
One of my favorite parts of all of your videos is when you eat. When you bite into the burnt end the look of sheer ecstasy on your face is the best. Too bad you keep cutting the video there and editing it. Please let them roll, I live vicariously thru you while you eat. Keep up the good work.
Jwamer Jalal would’ve been better brisket if the Vikings were playing
>enjoy seeing another man's face of ecstasy
>ｇａｙ
Anyone else starving at the end of the video?
At the end? Thumbnail already did the trick
Im starving by just looking at the mkakakakak
😂 I was about to eat my phone 📞
This man reminds me of my son, simply because of his beard, his stature, the brisket, and love of cooking BBQ. I have been eating BBQ for 65 years and my favorite was BBQ ribs, until my son made be a brisket. Yes I'm biased, to my son John. I've eaten BBQ all over the US, but his brisket was the best BBQ that I ever tasted. I just ate and now I'm hungry watching this man and his love of BBQ and my son too! Great job sir.
Bo from OKC
What does brisket taste like?... I'm drooling watching all the way over here in ireland
@@muskrat477 Pork Ribs have long been my favorite, however After 8 hours indirect fire more smoke cooking, followed by 3 hours cooking with the meat wrapped in butcher- paper resulting in melt in your mouth BBQ brisket -best I ever had! The purpose for the butcher paper is to prevent drying out the meat. takes about 11 total hours to cook.
Your videos are casual but clear, concise, and packed with education on the nuances of how to smoke and barbecue. I appreciate it all. Thank you Malcolm.
Malcom is a BBQ Master. Not to be messed with and protected at all costs
When he eats the burned end and doesn’t say a word but just points his finger down and shakes his head yes. That’s how you know when food taste good!
Burnt*
Literally speechless.
Thanks again Malcom. Using your products and videos have given me quite a reputation with my friends and family over the last few years. Competed in and won my first "backyard" rib competition a couple months back, using your rub and technique. I'll be a fan for life. Thank you sir.
Big Congrats
...
same dude
fml
Same here
Same nigga
Why would we know (jk)
Same
Brisket burnt ends, a beloved delicacy in the world of barbecue, are a mouthwatering treat that combines the rich, smoky flavor of beef brisket with caramelized bark and melt-in-your-mouth tenderness
Malcom, you Sir are a genius!!!!!!
He's doing the Lords work right here!
Did it removed all fat 6 hrs total on Yoder with hickory great recipe Malcom is the man
OMG. It's 10:30pm and my gf and I just finished the best BBQ burnt ends of our lives. Used the Killer Hogs BBQ rub, KH BBQ sauce for the final 10 minutes, and a little KH Vinegar Sauce for the finger lickin dippin! We also used a high quality local angus instead of getting the BJs vac packed meat. We are just simply floored how amazing it came out. Thanks Malcom!!!
@I hate everyone
You on a diet?
This is THE BEST BBQ CHANNEL I've seen in 30 yrs.. perfect tips step by step ...simple to follow... I have been doing all wrong!
this guy is a real pro.
@ANDRES ZAGO he made all the seasonings himself
Dust Show I think all they meant to say was that he's a big dude that seems passionate about food, so he's trustworthy when it comes to talking about taste. I disagree with the word choice, but that's all they meant.
That brisket looks killer though, and I really wish I had a smoker right about now.
@Cobradriver99 fuck off you fat fuck
pro of what?... i jsut see a fat boy putting flavor powder shit over a piece of meat...
being a pro means a lot more , at least on my standars
@@gonzajd777 well, you're definetly NOT a pro at writing.
Great video. First one I’ve seen on RUclips with a detailed tutorial on separation and trim of the point and flat to properly achieve burnt end perfection. Well done
That is the most incredible looking brisket flat I have ever seen. And those burnt ends looked amazing
Made my first brisket today in a masterbuilt electric smoker, I followed your recipe for the burnt ends portion and they turned out really good. Thank you!
13:28 "It is on time - I'm going in for another one!" This is why Malcom is "The BBQ Dalai Lama" to me :-) I have followed this recipe several times and it has always been delicious. And I am about to follow it again next week when I make brisket for my niece's graduation party. Get ready Malcom, because I am about to send more new BBQ disciples your way!
This tutorial was so inspirational...You make the audience feel like we are your buddies and we are all on the back patio and you are teaching us....great video~!....
I probably watch upwards of 20 barbecue channels, and as much as I enjoy them all, this is my favorite one. Furthermore, that was the single best brisket I've ever seen, by the book, A+ meat right there. Thank you for the excellent content, Malcom, keep it up!
Jabroney you're** idiot
My favourite is Greg over at ballistic BBQ
Beef = Gift from God to Man
Jabroney you good?
It’s 4AM and I’m still awake watching brisket videos yours is definitely top one. Can’t sleep will be smoking my first brisket in a few hours if I wake up lol
How'd it go? My first burnt on the bottom a little...but it was still better than any I've had in a restaurant 😉
stgreen78 long story short everyone loved it and I even took some to work and they loved it as well. I’ve used same method 4 times now even used it when my CHIEFS won’t the Super Bowl. How did the rest come out tho I’m sure only the first one burnt a bit
@@lfkiller1 the rest turned out great👍. I overcooked 1 or 2...but that just made them more tender
This will be my next smoke... I had some of your sweet fire pickles/jalapenos with lunch earlier today... Thanks
Never trust a skinny chef
Stealing comments i see...
Stupid saying.. look at some of the best chefs in the world, they understand the importance of health and exercise
@@connorwatson7066 dont take it too serious
Broseph I don’t really haha, just a dumb saying as I take it personally, I’m a chef.
@@connorwatson7066 pretty pathetic thing to take seriously
YOU ARE MY IDOL!!!! Great job breaking down the details and not putting any fluff into this. I suck at cooking but I'll try this one day!
Nice good job make sure and keep that work up
I was reluctant to watch a youtube video on how to make burnt ends and just wing it myself because I knew roughly what needed to be done. Boy oh boy, glad this was the top video because you explain everything very well and yet concisely. (Also appreciate how you don't shove products down our throats). Thank you so much!
Why do I watch these at work!!!!
Why do I watch these at lunch? I'm eating a sandwich.
So you can assemble your shopping list!
Jevabyu51 bahaha. Same
Jevabyu51 because ur a loser scumbag that's why hha
LOL!! Thanks for the ups!! I never would have thought commenting on a smoked brisket vid would create all this controversy.
I love brisket. Never tried it before, and watched a lot of these videos on it. I traveled from my home in London all the way to Plano Texas to try lockhart smoke house. For 20 bucks I got so much, best trip ever
Among the top pitmasters. MR Malcom Reed knows his stuff. Can't wait to make these on the weekend with some pickled onions and jalapenos. Wicked stuff!
I would marry this man for the briskets and i'm not even gay
😂😂😂😂😂
Yeeeee boi
For that brisket I would do anything
@@joerodriguez98 tru
Yeahboi
Them burnt ends got me drooling. That’s some good eating
Me too
I can't believe someone disliked this video man!!! Meat looks super delicious. Great job
You should have to write an explanation of why you dislike
One thing I really like about this channel is hes teaching you and not shoving product to sell down your throat
"I'm going in for another one"....LOL....You my man are my hero!!! Great BBQ!!!
Love this video! Love this Recipe! Video is from Aug 17, 2017 but works great on this Labor Day weekend, Sept 1, 2024. Malcom Reed is a Master. I watched his video four times, made notes each time. The result after 7 1/2 hours of cooking was exactly as described. The flat was supple, tender and moist - you could cut it with a fork. But the Burnt Ends took the show. We made some adjustments to the rubs as we didn’t have access to Malcom’s. There is no substitute for Malcolm’s techniques for glazing the burnt ends. Perfection. Big hit for our Labor Day dinner guests and for us. Can’t miss if you follow Malcom’s detailed presentation. You can see from all the finger wiggling, Malcom is a passionate pit boss!
I love this guy, he's so passionate about the food i love it
4:10 first we are gonna put our porno'
AHAHAHAHAHAHAHAAH. I fuggin laughed so hard at this. Thanks for the catch.
6:14 I want my semen to be on the bottom
@@leofera1137 rofl
This thread to good 😂
🤣🤣🤣
Legend! I've been smoking meat for 3 years now and pretty much just watch this fella. Any of my friends that start smoking, I send him to this guy. Havent made a thing from this guy that wasnt amazing
How could anyone be a vegan or vegetarian when there are beautiful things like that brisket and burnt ends.
Man I know what I am smoking for Labor Day; Malcolm's Burnt Brisket Ends and His Apple Bourbon BBQ Beans
Da KarmelKing I know what I'm smoking on Labor Day too! I'll let my drunk uncles handle the food tho! (Couldn't help myself man)
@ nathan0717, 🤣🤣🤣 i feelya bro 💨💨give
How was it?
Malcolm, you are the best. I watch Big Moe and and the clan. You're torturers are spot on. Thank you brother. I follow everything you do!
Dude you deserve a show
I would love to be your next door neighbor. That looks amazing. I will try this recipe very soon, thanks for the video keep up the great work.
Eric, I will distract him check out the timers, then we can git in and 'prune' them bits and re-jump the fence... PS I will leave him a bag of tomatoes and a bag of cuttlefish. That'll fuck him up, won't know how to cook cuttlefish.... Cheers Mr How to BBQ right... :)
Geez Eric, I told you to get that damn smoker going hours ago, so it won't look 'spicious'.. Stop blaming Wilma, my wife was busy helping her change the truck tire.... :)
How much would we all like to be his neigbourg!?! Seriously i'd be the BEST neighbourg having a cool guy like him living next to me!
I would hate to be his next door neighbor dude. The smell would be torture to my stomach!
If ever a visual presentation produced a salivary response, THIS IS IT! Sweet mercy, I could almost taste that through the screen! This is a must-do for me!
Brisket analysis on ESPN📺 with steven Meat-smith..
Lmao
Yeah your right max prokerman but heres how your wrong
This guy is a hero, how come is not the president yet? Cmon
If he becomes president im down.
I'm canadian and i'd come vote for him! He seems so chill
These chefs get so excited and are true believers in their methods. i sure enjoyed this burnt end video!!
Wow great... btw you are the reason I bought a smoker. Love your vids, and family loves the results.
Me too. Been using it weekly for the last couple months.
Hey, could you recommend a smoker? I am trying to buy one not sure what to go with.... thanks
Imagine being the lucky SOB that won the lottery of life and got to be this dudes neighbor.
Enjoy his narrative - very clear and upbeat - plus I was born in Memphis so I understand and like his accent (smile)
The meanie chef’s at it again; torturing us senseless with all them scrumptious BBQ.
God! I tasted that piece of brisket when you ate it! ,Heck I even caught myself chewing ... great work we love it! ...you have a safe Memorial Day sir
That is the most beautiful piece of meat I have ever seen. You did an excellent job trimming it.
So I took my point brisket gave it a little trim ,rubbed it put it on the smoker for 4 hours, wrapped it in beef broth in a tin for 4more hours till temperature was 210,.... oh my goodness it was just like butter best thing ever... thks for thé info, by the way also gave some to co-workers the next day now they want me to make them a batch. ......
*wiggles his fingers*
U know it's good when he wiggles his fingers.
He's working his magic
Hahahahahaahahaaaaa
exaltation
Nice job trimming that brisket. It is a very important first step.
That's a work of art right there. Beautiful.
"stick around" - where else would i be going lol
Ryan Lauthers to your smoker, to check the temps and/or spritz some pork with apple cider vinegar 😂
I have made this several times using your rubs just like in this video, and more people than I can count have flat out told me, it's the best burnt ends they've ever had.
Beef Marshmallows! :)
Michael Clancy Lol Beefmallows
hahaha thats right man ! thats marshmallows made for me :D
Man this is awesome! That looks so good. Which I knew how to barbeque. Have to settle for the oven. Great job on that brisket! Taking my first stab at one today.
Shaks Mac
Hi. I'm a 68 yr old G gmom and baby I will be smoking my little brisket soon! Nothing beats a failure but a try right? I'm going in!! lol
Watching this again 4 years later … this recipe is STILL the BEST for burnt ends anywhere!
This guy knows what he’s doing
Hes getting his fat ass biggest
@@hugeshalaw 😮😮
The way he wiggles his fingers when he's explaining....... that's just passion. 👌🏾👌🏾👌🏾
Glad to find someone who knows what they're talking about! Great video!
Wife says to me oh you're watching another bbq video..? I reply not just any bbq video this is Malcom Reed The Bomb Diggity of bbq.
She replies so what are we going shopping for today!
Most bbq videos I kind of skip through. I can't help but watch the entire video of Malcom posts, he's just amazing!
stonecoldtrk Absolutely Malcom brings it every time!
cheers bud.
That's a good woman, right there. You are a blessed man.
David Pygman thank you very much I love putting smiles on my family's faces when I cook good BBQ food they love it
IN FOR THE GRILL man card deduction -2.5
Ding Ding! Round 2!
I loved your Burnt ends so much I'm making another one right now. Great technique to get a delicious treat.
I freeze some in tins for throw in the oven work meals. You should see the faces when the smell hits them hehe
That's mean😂🤣 & I love it
This is one of the best Brisket cooking recipes shows that I seen.
Great video Malcolm! A couple of quick questions: 1) Have you ever tried cubing the point when you first take it off of the smoker to put into the pan? If so, how did you like the results? 2) I noticed on your pork belly burnt ends video that you add butter and honey when you cube it. Have you ever tried adding more than just BBQ sauce to your brisket burnt ends and if so, how did you like the results? Thanks for making such great videos! I refer to them all the time and recommend them to others on facebook.
Sitting at home during ‘ Self Quarantine ‘ watching this salivating, I guess like a covid -19 virus watching for people with respiratory problems!
I love this man
He has a 14 minute video and usually people would litter a video of this time with ads
He only has one
He’s just a man really passionate about food
I think i need to go over this man house and add him to my friend list.
Over 100 likes and no dislikes, you know you're doing the Lords work lol
My favorite part of these videos is always his reaction at the end when he samples what he’s cooked. It’s just pure joy everytime. Love it!!!!
I like how he wants to f* up those tipz so bad that his right hand tweaks everytime he talks... it won't stop moving 😂🤣😭
👀 fingers on his right hand been ready to grab on da whole video! 💪🏽 Will try dis!!
This guy helped me have many successful family BBQs. Now I am always smoking something for the family. Thanks
Love it,, big guy is cooking👍🏻👊🏼looks great dude,, greetings from Austria
I would love to eat his food. Always spot on. And I love how he enjoys his own cooking lol. Good job
Chef Malcom, you are a gentleman and a scholar! Thank you for your input and recipe. Can't wait to give this a go. Greetings from NYC.
Bro I've been slumped in my couch watching this channel for the past 6 hours...
Love your videos! They inspire me get out and experiment!
I’ve always cooked my brisket whole until I found this video...I just used this technique and now I will never go back to cooking it whole...!!! Cut my cook time down like 4 hours and was so much easier carving up...!!! Thank you for the best video on brisket !!!
This man is a legend
like if you agree
Legend? I watched the whole video and don't even know his name
I rewatch this video every now and then just to hear hun saying “burn ends” with his accent
Once again thank you for such a clear and straightforward recipe. I was looking at some briskets last night. Gonna do it.
Cutting on 1700cal and I’ve been watching this stuff for hours now