This is how my dad cooked briskets and he always has. This is Old school. When we moved to Texas everyone would look at him like he was crazy. FAT side down!, WHAT! MOB! WHAT! But when they gave it that first taste, everyone was asking can Leroy the cook the brisket for Thanksgiving and Christmas. I grew up starting cooking brisket in the Texas way for a few years. Then I came back to old tried and true and to this sticking with it. If I could give this video a 1000 thumbs up I would.
Funnily enough the old school in Texas is direct heat too. The super trimmed offset stuff really exploded in the 90s. Meat City market in Giddings still do direct heat briskets.
@Stargazer69 the bars control the heat by controlling how much oxygen enters the barrel. If your fire starts to die down you can remove a bar or both.
I cannot believe I am only now finding this man's channel. 52 smokers of various types and did this select brisket with no trimming and it came out like a champ. I follow mostly the new school guys from Texas, but I love learning Q from all over the US.
Thats the way to cook! No need for 10 different ingredients added , no huge fire, let the fat give the meat that flavor & natural juices. My favorite cook/BBQ master right here!
I love how you keep things so straightforward and show us the no-nonsense fundamentals of amazing southern BBQ. There's no better style of cooking on this planet! Well, that's my opinion anyway.
This feels authentic, real. It’s hard not to like him. His chill calm manner is soothing. He is clearly knowledgeable. Who doesn’t like learning something new? The final product looks delicious.
It was interesting seeing a different take than the Texas style brisket that basically everyone on RUclips does. I'll admit I was a bit skeptical when you said it was only going to cook about 6 hours. That looked like a 10 hour size brisket at least. Your results made me a believer. I may have to come back and take some notes before my next brisket cook. Salute!
At almost 50 yoa and born and bred Texan, this is how I have always done brisket. The "Texas style brisket" is a generalization so the industry can talk about differences.
I'm on my second brisket now with your recipe and method. The first one was hands down the best brisket I've had anywhere or cooked myself. And I'm hyper critical of my food.
This is the best brisket recipe I've seen. Very easy, straight forward and no nonsense and the final product had my mouth watering. Thank you for sharing.
You followed my cardinal rule, " Don't overthink it ". I learned almost the same technique from old friend about 25yrs ago. Although he didn't mop, his method was virtually the same. Your calm demeanor was refreshing to watch. IMO, bbq should be relaxing and enjoyable. You did just that! Thank you.
You have to be an inspiration to everyone who loves barbecuing, grilling, and cooking in general. I love your delivery. Excellent teacher! Thanks for making this video.
My granddaddy to my dad to me as a 10 year old and I’m 57 now. We’ve done our bbq old school. Enjoyed your video and it proves old school has always works. Take care I’ll be watching.
Yes sir so many people try and reinvent the wheel and lost family past down recipes die. I'm using my God given gift to keep that old school tradition going. Thank you for watching and great to have you aboard sir.
I used your exact same technique on that 12 pound shoulder clod I mentioned previously - worked perfect - 6 hour cook on my direct heat cooker - everyone loved it - after I removed from the foil - I wrapped in butcher paper and let it rest 14 hours in my warmer
I liked the fact you didn't trim the brisket--especially cooking over direct heat. That fat cap will help protect the meat--and give incredible fat-smoke flavor as it drips over direct coals! Excellent!!!
Great video man! I have the same barrel. To many RUclipsrs are all about buying expensive briskets and trimming them to look pretty. Bbq is about making a cheap piece of meat taste good. I think most RUclipsrs put people off with all their “rules”. You do it how it’s meant to be done👍🏻
@@johnshelley7330 the bars control the heat by allowing or restricting oxygen through the holes. If your fire starts to die you take one or both bars out
😲 WOW! You are the Indiana Jones of Southern style BBQ🤠. I loved the wood and charcoal combo. I do that myself got laughed at couple times for doing it, however everyone that cooks has their own signature to their art. Truly amazing technique; very old school. Appreciate the used of aluminum 👍 and all the gloves as well as explaining the types of gloves 🧤🧤🧤 you are a great foodie. Your setup is great. 52 cookers means, each one is different💯. Knowledge/style, flavor and hygiene that's what great cooking and recipes are about. Five Stars🌟🌟🌟🌟🌟
I prefer the coal & wood combo myself. Wood is good but I don't like the way it can overpower food, especially if you have the wrong wood such as mesquite.
I went down the brisket rabbit hole and this video makes the most sense to me. Keepin’ it simple! Thank you for taking the time to make this video. By the way seeing all you BBQ/grills/smokers makes me think if you played guitar, you’d have HUNDREDS of guitars! God bless you, sir!
I usually don't finish watching these types of cooking videos, especially Brisket Smoking. You are the only one who doesn't cut off the fat In all the videos I've seen and I think the same as you. I learned something new today or something Old School ,either way this is method I will start using, with your permission of course. I really appreciate the way you presented this video, very informative and the calmness in your voice is something you don't see much. Thanks very much for posting this, you now have a new subscriber and I will definitely check out your other videos. LOOKS DELICIOUS 😋..
Thank you so much and yes I leave that fat on because a pretty Brisket is not a tender one the fat is my heat bumper. Thank you for the sub and I do hope you find great content in some of my other video's. We also have a new channel Side Dishes and More you can see other food videos on Aswell. Smoke on my friend.
This charcoal/wood technic is incredible. Thank you. I have a 22” Weber. Don’t have splits but used hickory and apple chunks. I had a few chicken thighs and Italian sweet sausage. Nice smokey flavor but not too Smokey. Love the hat. I love the education you provide too. Been smoking and grilling for years but you offer a new approach.
You are very welcome; sir and I am just putting out content I would like to see. Sounds like you know what you're doing. And having fun doing it. Thank you for your great kind words. Stick around don't go anywhere.
Today was my first ever brisket. I literally followed your recipe including the Walmart select brisket. To be honest......it wasn't that bad. I need more practice on my drum smoker but everyone loved it. Very few leftovers. Thanks for the great video...Sticking around. Not going anywhere.....
Sir, as a native Texan I appreciate your brisket techniques and the fact that you put the lard on the fat cap God bless you lol. It looks beautiful and I wish I could get a taste.
I only have four cookers and my wife thinks I have too many! I’m 48 and remember my grandma cooking with lard when I was a little kid but haven’t thought about it until seeing your video. Brisket looks amazing!
Excellent Stuff!!! Ive been cooking southern style BBQ all my life. Your style reminds me of my Dad. He started teaching me how to cook/grill when I was around 10 years old. I'm now pushing 60yo and this video was a TOTAL inspiration to me. Keep doing what you do.... I have just now stumbled onto your channel but I WILL check out all your videos.
You sir saved my day. I’m doing a beef brisket for friends tomorrow and your video was so helpful. Thank you, idd hang on your porch and just eat meat with you any day. Tyler from Edmonton.
I'm new to your channel. I once went to barbecue school back in the 90's. I've since gotten away from cooking on the grill. Looking at your channel is very inspiring. I will get back to barbecuing thanks to you. Thanks again for sharing your expertise.
He did a fantastic job, and you kept your kitchen controls airtight, whatever recipe you stuck to that’s what you used, and it yielded the result. That brisket looked fantastic, in your cooker, where you smoked it, that was a simple apparatus, how do you do simply fantastic results, good job!
I did my brisket almost exactly how you did except I have a little electric smoker. I cooked for 12hrs. Came out beautiful. Thank you for your advice. One day I'll have cooking options as well.
This weekend will be my 1st time smoking beef brisket and I'm going to try your recipe, I'm even going to Walmart to purchase the brisket. I'll let you know how it goes.
It’s great to see who you take the time out to show everyone who to cook the right way .learning something knew about B.B.Q, and who to make your meal better and very delicious.
I just found your channel and I am impressed with your talents and skills 👌. I'm a retired Fireman and was the Chef in the Fire 🔥 Department 🔥. Thanks for sharing your talents with me.
My 26in weber kettle is what i exclusively use for briskets. I do fat side up on the kettle, when i used to use my weber smokey mountain i go fat side down
Favorite BBQ joint growing up we sat between the open pits to eat. I have a 3k offset smoker that sits in the garage while my pit barrel churns out the “old school” pit flavored ribs. Great video. Here’s to old school
Great Vid. I like the way you get away from the every one else is doing A very different perspective on cooking style. Will be using your recipe for brisket this weekend, Thanks
Thank you and I am just bringing back the old school BBQ techniques that so many people lost the fun in and simplicity. Have fun with the cook and just pull it at 198-200 degrees and you can't go wrong.
I love the fact that he doesn't trim the fat from the beef brisket; and, he sprinkles the black pepper from the can rather than make an irritating show of using a pepper grinder like most cooks do on their shows.
I had to go to Walmart and buy some lard and a brisket. It's marinating in my refrigerator right now. I plan on bar-b-que tomorrow. I'm using sugar maple and apple wood. I am also going to make your mopping sauce tomorrow. Looking forward to having a few friends over and enjoying their company and a cold beer.
This dude is straight up legit! I ate this type of BBQ growing up before I left for the military 30+ years ago. Now I am back down in LA (Lower Alabama) and I am looking forward to cooking this brisket. I might just fire up the Pit Barrel this weekend, if it stops raining.
@@bbqsouthernstyle Great recipe. Everyone at the family BBQ said it was excellent to include my wife, a Texan. I would rate my performance a "B". I thought the flat got a little too dry. I might have run at too high temp. I was having trouble with my temp unit. I will definitely use the recipe again. Practice makes perfect.
I absolutely love options myself so you're a man after my own heart! You are definitely a BEAST when it comes to smoker's! definitely need to up my game! OMG I'm drooling over here, that brisket is A THING OF PERFECTION!
I definitely need to try this on my Weber kettle. The only thing I think i would miss is that candy like fat cap doing fat side down, but I do know what you mean about having the fat hit the coals. I throw fat on coals a lot when I cook for flavor. *edit* Also THANKS for sharing that mop sauce recipe! my buddy used to do this to all his barbeque when i lived in Alabama but he passed away and kept his secrets. I do remember he used butter in his instead of lard though
On a kettle id go fat side up because it will be indirect im assuming? He said all his cookers are direct heat. In that case id go fat side down. On a kettle its not going to drip on the coals if your doing indirect.
It does my heart good to see you going Old school, not many know how to or remember how paw paw did it, seen a smoker and grill that had wifi and Bluetooth didn't have a clue 😅
I built my own Ugly Drum Smoker about 8 years ago, and it's been my pork ribs and pork steaks go-to device..... gonna have to try a long cook brisket or butt. Thanks for the inspiration... you made it look a lot easier than most RUclipsrs do.
Followed this process for my first smoke my piece of brisket being smaller so, first cook 1hr then baste (your recipe) then just another hour 2nd baste brought probe temp upto 75C . Then foil wrapped brought probe temp tp 95c. Rested in esky for another 2 hours. turned out great my guests really impressed. Thanks for this video. PS I'm in Western Australia so had to convert temps
This is how my dad cooked briskets and he always has. This is Old school. When we moved to Texas everyone would look at him like he was crazy. FAT side down!, WHAT! MOB! WHAT! But when they gave it that first taste, everyone was asking can Leroy the cook the brisket for Thanksgiving and Christmas. I grew up starting cooking brisket in the Texas way for a few years. Then I came back to old tried and true and to this sticking with it. If I could give this video a 1000 thumbs up I would.
lol as long as you came back to the way your dad did it that's all the matters great story and thank you. I give you a thumbs up on that.
Funnily enough the old school in Texas is direct heat too. The super trimmed offset stuff really exploded in the 90s. Meat City market in Giddings still do direct heat briskets.
@@bbqsouthernstyleWhat's the point of the two metal bars? They don't seem to serve any purpose. 8:22
@Stargazer69 the bars control the heat by controlling how much oxygen enters the barrel.
If your fire starts to die down you can remove a bar or both.
@@joncrall4628 okay, thanks for that information. 👍
I cannot believe I am only now finding this man's channel. 52 smokers of various types and did this select brisket with no trimming and it came out like a champ. I follow mostly the new school guys from Texas, but I love learning Q from all over the US.
Thank you and thank you for watching sir, we bring old school and new from around the world. Always good to mix it up a bit.
@@bbqsouthernstylehuge fan..any tips for cooking this on a barrel charcoal grill to finish in 6 hrs? Temp?
great video to understand 😂
My girlfriend is a carrot named June.
@@bbqsouthernstylewhat are the rods for? Purpose?
Thats the way to cook! No need for 10 different ingredients added , no huge fire, let the fat give the meat that flavor & natural juices. My favorite cook/BBQ master right here!
Right! lol got to let all that fat work for you why not. Thank you for watching and Happy New Year!
From a fellow smoker....
This is one of the BEST Brisket videos I've seen. Much respect 🙏
Thank you!!!
I appreciate that!
@@bbqsouthernstyle This guy is a star!!
hey im a smoker to mate but ive never cooked anything 😉👍
That look goo@@adam8822good
My mind is blown, I'm going to have to rethink my whole bbq game! This is a terrific channel. I can't believe I just now found it
Doesn’t matter what channel, when I see a fire brisket I’m clicking
LOL true
I love how you keep things so straightforward and show us the no-nonsense fundamentals of amazing southern BBQ. There's no better style of cooking on this planet! Well, that's my opinion anyway.
Thank you well said.
I agree bit what are the 2 pieces of rebar for? Is that to raise your grill up another level when you need it higher?
@@ronwilson5476 I was wondering the same thing.
The bars are to hang the food if you choose as in cooking racks of ribs, and you always cook with them in as they stabilize your cooking temp
Yes I agree.Skills
This feels authentic, real. It’s hard not to like him. His chill calm manner is soothing.
He is clearly knowledgeable. Who doesn’t like learning something new?
The final product looks delicious.
It was interesting seeing a different take than the Texas style brisket that basically everyone on RUclips does. I'll admit I was a bit skeptical when you said it was only going to cook about 6 hours. That looked like a 10 hour size brisket at least. Your results made me a believer. I may have to come back and take some notes before my next brisket cook. Salute!
Ten four your always welcome on the block thanks for stopping by.
At almost 50 yoa and born and bred Texan, this is how I have always done brisket. The "Texas style brisket" is a generalization so the industry can talk about differences.
I'm on my second brisket now with your recipe and method. The first one was hands down the best brisket I've had anywhere or cooked myself. And I'm hyper critical of my food.
lol Thank you so glad I could help.
Man you have a great voice to narrate this.
Thank you kindly!
This is the best brisket recipe I've seen. Very easy, straight forward and no nonsense and the final product had my mouth watering. Thank you for sharing.
You followed my cardinal rule, " Don't overthink it ". I learned almost the same technique from old friend about 25yrs ago. Although he didn't mop, his method was virtually the same. Your calm demeanor was refreshing to watch. IMO, bbq should be relaxing and enjoyable. You did just that! Thank you.
Thank you for that and thank you for watching your comment said tons.
Amen brother! love your style! Thats pretty much how I cook mine...thanks for the lard tip!
Thank you! Any time my brother.
You have to be an inspiration to everyone who loves barbecuing, grilling, and cooking in general. I love your delivery. Excellent teacher! Thanks for making this video.
Thank you so much. Glad to have you watching welcome!
I’m just going to call you the COOKER KING! That brisket is a thing of beauty 😘
I love it! Thank you and thank you for the nice compliment.
Truthfully man that was probably the best looking brisket I’ve ever seen. Thank you for sharing. Can’t wait to try. It looks absolutely delicious.
I appreciate that!
My granddaddy to my dad to me as a 10 year old and I’m 57 now. We’ve done our bbq old school. Enjoyed your video and it proves old school has always works. Take care I’ll be watching.
Yes sir so many people try and reinvent the wheel and lost family past down recipes die. I'm using my God given gift to keep that old school tradition going. Thank you for watching and great to have you aboard sir.
That’s money! We doing it Southern Style!!!
Thank you sir.
I used your exact same technique on that 12 pound shoulder clod I mentioned previously - worked perfect - 6 hour cook on my direct heat cooker - everyone loved it - after I removed from the foil - I wrapped in butcher paper and let it rest 14 hours in my warmer
Good stuff! I remember you asking me if that would work and I said yes. Way to go sir.
I liked the fact you didn't trim the brisket--especially cooking over direct heat. That fat cap will help protect the meat--and give incredible fat-smoke flavor as it drips over direct coals! Excellent!!!
Great video man! I have the same barrel. To many RUclipsrs are all about buying expensive briskets and trimming them to look pretty. Bbq is about making a cheap piece of meat taste good. I think most RUclipsrs put people off with all their “rules”. You do it how it’s meant to be done👍🏻
100% spot on sir. Thank you for watching.
What is the rebar for
@@johnshelley7330 hanging ribs or chicken
Perfectly said!
@@johnshelley7330 the bars control the heat by allowing or restricting oxygen through the holes. If your fire starts to die you take one or both bars out
😲 WOW! You are the Indiana Jones of Southern style BBQ🤠. I loved the wood and charcoal combo. I do that myself got laughed at couple times for doing it, however everyone that cooks has their own signature to their art. Truly amazing technique; very old school. Appreciate the used of aluminum 👍 and all the gloves as well as explaining the types of gloves 🧤🧤🧤 you are a great foodie. Your setup is great. 52 cookers means, each one is different💯. Knowledge/style, flavor and hygiene that's what great cooking and recipes are about. Five Stars🌟🌟🌟🌟🌟
Thank you so much and your so right on the coal wood combo. Old school allll the way, lol, so glad to have you watching and welcome to the channel.
I prefer the coal & wood combo myself. Wood is good but I don't like the way it can overpower food, especially if you have the wrong wood such as mesquite.
@@bbqsouthernstylewhere do I get a smoker like that?
@@michaelkirschner5776Aldi's usually has them stocked up in the frozen goods section.
This dude is the bad ass of barbecue smoking the best I ever seen and i seen a lot of them. Aka cookiemonster from Latta sc keep it smoke ing
Thank you my friend, much appreciated. And thank you for watching
I went down the brisket rabbit hole and this video makes the most sense to me. Keepin’ it simple! Thank you for taking the time to make this video. By the way seeing all you BBQ/grills/smokers makes me think if you played guitar, you’d have HUNDREDS of guitars! God bless you, sir!
Thank you I love simple and yes if I had a guitar passion I would lol
Where is your silver youtube plaque? You deserve one. Thanks for the awesome videos.
Good question!
YES SIR LOVE THIS CHANNEL OLD SCHOOL
I'M FROM THE STICK NOT BRICKS
I hear you brother. Much appreciated.
I usually don't finish watching these types of cooking videos, especially Brisket Smoking.
You are the only one who doesn't cut off the fat In all the videos I've seen and I think the same as you.
I learned something new today or something Old School ,either way this is method I will start using, with your permission of course.
I really appreciate the way you presented this video, very informative and the calmness in your voice is something you don't see much.
Thanks very much for posting this, you now have a new subscriber and I will definitely check out your other videos.
LOOKS DELICIOUS 😋..
Thank you so much and yes I leave that fat on because a pretty Brisket is not a tender one the fat is my heat bumper. Thank you for the sub and I do hope you find great content in some of my other video's. We also have a new channel Side Dishes and More you can see other food videos on Aswell. Smoke on my friend.
I really like the way you explain everything I have no questions you covered it all and make really easy to understand - good job
WOW!!! Simple and the best brisket we have ever had!!! Thank you for sharing this.
Nice! you are so welcome.
You explain how to barbecue with simplicity. I feel like I can do it! Love the teachings and this channel.
You got this Go for it life is to short not to try lol and thank you for your support , we all need a hand up.
Your channel is what ive been looking for. Im from Alabama and am a big fan of traditional southern cooking.
Awesome! Thank you and welcome.
This charcoal/wood technic is incredible. Thank you. I have a 22” Weber. Don’t have splits but used hickory and apple chunks. I had a few chicken thighs and Italian sweet sausage. Nice smokey flavor but not too Smokey. Love the hat. I love the education you provide too. Been smoking and grilling for years but you offer a new approach.
You are very welcome; sir and I am just putting out content I would like to see. Sounds like you know what you're doing. And having fun doing it. Thank you for your great kind words. Stick around don't go anywhere.
Looks delicious and it must taste good.
Today was my first ever brisket. I literally followed your recipe including the Walmart select brisket. To be honest......it wasn't that bad. I need more practice on my drum smoker but everyone loved it. Very few leftovers. Thanks for the great video...Sticking around. Not going anywhere.....
Nice that's great to hear, big pressure on the first brisket but sounds like you nailed it. Great job.
I've never smoked brisket, but now I want to... Looks delicious 😋
You should!
I can honestly say that after watching 100's of brisket videos that is the best looking one I have ever seen! Fantastic job Sir!
Thank you, Direct heat is always the way, to go and that's Walmart brisket lol
Best looking brisket I've seen in years. Thanks for sharing!
I appreciate that! Thank you!
Sir, as a native Texan I appreciate your brisket techniques and the fact that you put the lard on the fat cap God bless you lol. It looks beautiful and I wish I could get a taste.
Lol That you, Got to love the lard lol
I only have four cookers and my wife thinks I have too many! I’m 48 and remember my grandma cooking with lard when I was a little kid but haven’t thought about it until seeing your video. Brisket looks amazing!
Thank you! One can never have too many cookers lol
Lard is like major not good for your body? Is there a less harmful form of lard?
I enjoy watching country style
I like no big deal 👍💪😎 love old
School
Excellent Stuff!!! Ive been cooking southern style BBQ all my life. Your style reminds me of my Dad. He started teaching me how to cook/grill when I was around 10 years old. I'm now pushing 60yo and this video was a TOTAL inspiration to me. Keep doing what you do.... I have just now stumbled onto your channel but I WILL check out all your videos.
Thank you. I very much appreciate you
Awesome brother !!!!! Thank you for the lesson !!!!!!
You sir saved my day. I’m doing a beef brisket for friends tomorrow and your video was so helpful. Thank you, idd hang on your porch and just eat meat with you any day. Tyler from Edmonton.
Thank you! let me know how your cook was and what kind of cooker was used to cook it.
This was a "master class" smoke show! Thank you!... im drooling!
LOL Thank you and sorry for the Drool
Now I'm hungryyyyy, thanks.
Anytime thank you.
Hey brother, thanks! I was looking for the best way to do a brisket in my PBC and you did not disappoint!!
Glad you enjoyed it
I love this,..im going to start doing it this way...it absolutely makes sense...so delicious.💯😊👍 cheers🍻🍺🍻
The passion in your voice, it's true love for food and how it's made. Keep it up!
Thank you! Will do! I do love the food now lol
I followed you family recipe and it was great.
Glad you liked it! From my family now to yours. Always a good thing to share the love. Thank for the great feedback.
I'm new to your channel. I once went to barbecue school back in the 90's. I've since gotten away from cooking on the grill. Looking at your channel is very inspiring. I will get back to barbecuing thanks to you. Thanks again for sharing your expertise.
Thank you and happy to have you. Grab a Weber kettle and join the fun.
He did a fantastic job, and you kept your kitchen controls airtight, whatever recipe you stuck to that’s what you used, and it yielded the result. That brisket looked fantastic, in your cooker, where you smoked it, that was a simple apparatus, how do you do simply fantastic results, good job!
Thanks so much! 😊
Loved the add-ons to the 55'er. Horseshoe handles, great!!
Right on!
@@bbqsouthernstyleDid you make the barrel smoker yourself, or did you buy it? If you bought it, can you post a link?
I’m ever trimming a brisket again. Thank you for saving me some time!
Any time!
Very impressed on the way you do your brisket. This will be my way the next time because this method makes good sense to me.
Please do!
Thank you, Perfect, I needed this Vid so Badly, God Bless you . Wonderful!
Glad it was helpful! Blessing too you.
Brada awesome content 👏 👌 thanks from Honolulu big Al MANOA VALLEY
Thank you Hawaii and welcome
I did my brisket almost exactly how you did except I have a little electric smoker. I cooked for 12hrs. Came out beautiful. Thank you for your advice. One day I'll have cooking options as well.
You are so welcome and thank you glad I could help you.
That's the way brisket should be at barbque places but I can't find it that moist👍💯
I like everything that present❤,sooo smooth n genius with it.SOUTHERN STYLE!!😊
Thank you very much
Thank you for the ladle. Mops are cute, but harder to clean and sterilize. I like your style. Old school. No fancy seasonings.
So true! Thank you for watching
Thank you, I have this same smoker, but have always been afraid to “ruin” a wonderful cut of meat like that. Now I’m stoked to try it !!!!!
You can do it!
This weekend will be my 1st time smoking beef brisket and I'm going to try your recipe, I'm even going to Walmart to purchase the brisket. I'll let you know how it goes.
10-4 have fun.
It’s great to see who you take the time out to show everyone who to cook the right way .learning something knew about B.B.Q, and who to make your meal better and very delicious.
Our pleasure!
I just found your channel and I am impressed with your talents and skills 👌. I'm a retired Fireman and was the Chef in the Fire 🔥 Department 🔥. Thanks for sharing your talents with me.
Any time sir and hot off to you for saving lives God Bless.
I really enjoyed your program. Thank you!!!!😊
Glad you enjoyed it! Thanks again.
@@bbqsouthernstyle I live in Vietnam these days.. but lived in Georgia for decades. And watching and listening brought back many good memories.
Your cooking style is really great. I've been a little afraid to do a brisket on my kettle, but I'm going for it now, lol. Thanks!
My 26in weber kettle is what i exclusively use for briskets. I do fat side up on the kettle, when i used to use my weber smokey mountain i go fat side down
What was final temp when you pulled it after extra 2 hours ?
great BBQ loving it the way you make it ,remembering my golden days
Thank you very much lol
This channel is a hidden gem!!! I can't wait to try this
Thank you, Scott, and welcome to BBQ Southern Style we're just vamping up strap in your in for a ride.
I just found your channel down the RUclips rabbit hole. I appreciate how thorough you are in your explanations. 🙏🏾 thank you
Awesome! Thank you! and welcome.
Yessir that’s as good as it gets right there the pull test told me everything
Right!
Favorite BBQ joint growing up we sat between the open pits to eat. I have a 3k offset smoker that sits in the garage while my pit barrel churns out the “old school” pit flavored ribs. Great video.
Here’s to old school
well said
Great Vid. I like the way you get away from the every one else is doing A very different perspective on cooking style. Will be using your recipe for brisket this weekend, Thanks
Thank you and I am just bringing back the old school BBQ techniques that so many people lost the fun in and simplicity. Have fun with the cook and just pull it at 198-200 degrees and you can't go wrong.
Wow best brisket video I've ever seen basic and old school
Thank you. Glad you like it.
I gotta try this!! God bless you for sharing!!!
That is one beautiful brisket!
I am definitely following this technique for my next brisket.
Thanks so much for sharing
Our pleasure!
I love the fact that he doesn't trim the fat from the beef brisket; and, he sprinkles the black pepper from the can rather than make an irritating show of using a pepper grinder like most cooks do on their shows.
I was skeptical at first ,but now I want to smoke one like that. 👍👍
LOl
I had to go to Walmart and buy some lard and a brisket. It's marinating in my refrigerator right now. I plan on bar-b-que tomorrow. I'm using sugar maple and apple wood. I am also going to make your mopping sauce tomorrow. Looking forward to having a few friends over and enjoying their company and a cold beer.
Sounds great! Have a Great time.
I have a family reunion tomorrow and this is on the menu. This guy is amazing
Brother BBQ Southern Style is on the ways lol
It's look delicious and I like the way you broke down how to cook the brisket real simple.
Thank you.
This dude is straight up legit! I ate this type of BBQ growing up before I left for the military 30+ years ago. Now I am back down in LA (Lower Alabama) and I am looking forward to cooking this brisket. I might just fire up the Pit Barrel this weekend, if it stops raining.
Thank you sir and fire her up.
@@bbqsouthernstyle Great recipe. Everyone at the family BBQ said it was excellent to include my wife, a Texan. I would rate my performance a "B". I thought the flat got a little too dry. I might have run at too high temp. I was having trouble with my temp unit. I will definitely use the recipe again. Practice makes perfect.
@@lymanfaith1183 You got it's all in the practice and a B rating is great. You got this.
Excellent video, great pointers and can’t wait to do my own.
Honestly the brisket looked like a little baby wrapped in foil…
Delicious! Southern Style
lol thank you .
I have once thing to say.. I wish I lived next door to you. If only for the great smells which would waft over the fence. Top job Sir.
I've been trying to explain to my wife the "options" aspect of BBQ! Love the vid.
LOL most wives don't understand just like we don't understand the wife shoe options.
@@bbqsouthernstyle Very true! 🤣
The lemon 🍋 makes a nice presentation
Thank you!
I absolutely love options myself so you're a man after my own heart! You are definitely a BEAST when it comes to smoker's! definitely need to up my game! OMG I'm drooling over here, that brisket is A THING OF PERFECTION!
I appreciate that! Thank you.
The old school we never had this thing like foil or butcher paper. But I loved your video and recipe, it came out great.
Thank you so much 😊
My new favorite BBQ channel
Thank you brother
Sending good energy from the Carolinas 🙏
I appreciate that sir glad to have you watching. Thank you and God bless.
Sometimes I love to come back and watch the older videos to stay on point on different styles
Lol nice! I made a lot, and still have a ton more on the way. Season 5 is rolling out soon.
You made it look EASY
I Try lol
Awesome and genuine! Would love to eat this guys food 🤣 Glad I was divinely led to this channel today!
Amen! and welcome. Glad to have you with us.
I definitely need to try this on my Weber kettle. The only thing I think i would miss is that candy like fat cap doing fat side down, but I do know what you mean about having the fat hit the coals. I throw fat on coals a lot when I cook for flavor. *edit* Also THANKS for sharing that mop sauce recipe! my buddy used to do this to all his barbeque when i lived in Alabama but he passed away and kept his secrets. I do remember he used butter in his instead of lard though
Your welcom and any time.
On a kettle id go fat side up because it will be indirect im assuming? He said all his cookers are direct heat. In that case id go fat side down. On a kettle its not going to drip on the coals if your doing indirect.
Bless you for sharing your family method & explaining step by step
You are so welcome thanks for watching glad you liked it.
Simply the best. Great video on your style
Glad you enjoyed it!
It does my heart good to see you going Old school, not many know how to or remember how paw paw did it, seen a smoker and grill that had wifi and Bluetooth didn't have a clue 😅
LOl right. Let the power die and see what's going to happen.
Have to do this next summer as winter is coming. Saved video, thanks brother.
Any time!
I built my own Ugly Drum Smoker about 8 years ago, and it's been my pork ribs and pork steaks go-to device..... gonna have to try a long cook brisket or butt. Thanks for the inspiration... you made it look a lot easier than most RUclipsrs do.
Anytime! have a great cook.
I'm a shoulder and rib and ham guy, but after this I just went to brisket..Alabama style babeee!.
lol yes sir do it it up.
I really like your way of cooking a brisket ,I will try it ,thanks for your videos,😀😋😋😋
My pleasure
Followed this process for my first smoke my piece of brisket being smaller so, first cook 1hr then baste (your recipe) then just another hour 2nd baste brought probe temp upto 75C . Then foil wrapped brought probe temp tp 95c. Rested in esky for another 2 hours. turned out great my guests really impressed. Thanks for this video. PS I'm in Western Australia so had to convert temps
Nice! Great job! Glad to always hear our video's helped people have a fantastic time eating great food together. Hats off to you Pitmaster.
This is the way! Love it!
Thank you!! old school on the way.