The simple syrup on the ribs is interesting, I also put my flat towards the fire after I wrap seems to help it cook more even because the point is usually more done when its wrapping time! Nice work, really enjoy your videos!
At the 5:30 mark in the video your feeling the brisket. What are you feeling for? How can you tell if it’s done? Also if you cook hot and fast and wrap in foil. How does someone like me check if it’s done... what meat temperature do you recommend for a beginner?
When the connective tisdue breaks brisket get a soft consistency. It just takes little bit of experience also you san feel it in foil. Best way is to cook few brisket and rely on your senses instead of temp. It just takes a little practice
Watching your videos makes me realize I've been over seasoning my briskets lol yours look like you can see a good amount of the meat through the seasoning
At home in an oven at 200 farenhight place in the oven a bowl with hot water. Put the brisket wrapped in butcher paper when gets to 15o internal temp pull it out. U can put a bit of tallow on it before you slice it
Hi Max! Mad respect for the job. Your videos really show your skills and are different from what you can find in RUclips. One question, how much time do you usually rest beef ribs in the warmer?? Thank you!!!!
Appreciated, on my opinion bribs don’t like rest, the trick is to keep te hot around 175 , so don’t let them cool down much before placing them in warmer. The reason is because b ribs are loaded with connective tissue. If they cool down will harden back
Max, did they wrap the briskets in foil after resting them for some time on the speed racks or right off the smoker? Looks interesting but was wondering about the hot brisket being fully wrapped
When you are wrapping briskets, the liquid in the spray bottle is a lighter color than the one with woster sauce. Are you spritzing w/ woster sauce or ACV during the cook, then ACV when wrapping? And, do you apply tallow to the briskets as with beef ribs?
Great video. Just stumbled on your channel and subscribed straightaway. By the way, i have a pellet smoker, can i still have the same results/taste like the ones in offset. If not, any advice please.
Hey thanks! There is a lot to talk about this subject and I m going to make a video soon. Meanwhile u can check out my good friend channel Dawgfatha's BBQ
I always thought Black's in Lockhart, Texas had the best Texas style BBQ. Smitty's is a close 2nd. Lockhart is the true mecca of BBQ. Do you ship your shirts to the middle east?
Ribs are at their best ror 3/4 hours. If they are nice and thick u can push it 7/8 but I would recommend to put the glaze one it with a squeze bottle right before slicing.
@@TexicanaBBQConsulting oh I see. So they are probably buying grade quality from multiple farms. Is there a main packer or hub that the farms use to sell their meat too?
I wonder what that position pays because that’s a hell of a job. Coming from someone that sells 2 briskets, 4 pork butts and 8 racks of ribs on a good day 😂😂
Great work. Do you put tallow on briskets too or is tallow mixed in spraying liquid (hoping im not asking for a super classified secret that has been well kept so far by the bbq restaurants 😎)
If you think that by spraing anything anywhere on a brisket makes a big difference I feel like I m already waisting my time replying to this comment. Lol
There's definitely tallow in the spraying liquid on each paper before the wrap. Just pay attention. mustard binder too at the start. Thanks for the video!
Grazie per tutto quello che condividi mauro .grandissimo ! E bell video sempre meglio . riguardo anche dopo con i sottotitoli .texicana Bbq vorrei prendere la maglia arriva in italia ?
When you are feeling the brisket for doneness, will it still feel floppy with your fingers if you're using Choice grade or does this only work with Prime?
@@TexicanaBBQConsulting Any big differences in working at Terry Blacks vs. Franklins? Do you think the overall quality of the food is different or similar?
Check out how to make brisket sausages from scratch 👉👉ruclips.net/video/OkYVbnr1pP4/видео.html
you are a great teacher. many tks and happy new 2023 year
Appreciated
Before watching the video, I was hungry. Now I'm starving 😉
Excellent video 🌟💯👍
Hi,
I see the brisket shiny. Do you use tallow when you wrap it as well, like what you do with ribs?
Great job on this cook my man! Thanks for sharing your time there. Next time, bring me with you!!! 👊👊👊
Planning to go to Hurtado maybe next week you are more than welcome to join me...
I would love to do that just to test myself. Nice video Max!🤘
Thanks! BBQ is like endless test you are as good as ur next brisket...
every max video is a master class. thank you for this gold content
LoL appreciated my friend!
The simple syrup on the ribs is interesting, I also put my flat towards the fire after I wrap seems to help it cook more even because the point is usually more done when its wrapping time! Nice work, really enjoy your videos!
My personal experience if you grade ur brisket correctly is not necessary. But you need to know ur smoker very well
At the 5:30 mark in the video your feeling the brisket. What are you feeling for? How can you tell if it’s done? Also if you cook hot and fast and wrap in foil. How does someone like me check if it’s done... what meat temperature do you recommend for a beginner?
When the connective tisdue breaks brisket get a soft consistency. It just takes little bit of experience also you san feel it in foil. Best way is to cook few brisket and rely on your senses instead of temp. It just takes a little practice
What the best way to source the Beef ribs. I'm in VA and opening a bbq business. Thank you for your time.
I cant believe he didn't answer you and he answered others...thats not far...you ask a good question he should have answered...about to unsubscribe
@@hisservantt8746it’s more a Buisness question. If he truly is a consultant and that’s his Buisness model then you need to pay for that information
Watching your videos makes me realize I've been over seasoning my briskets lol yours look like you can see a good amount of the meat through the seasoning
What is the purpose of using simple syrup on the pork ribs and the tallow on the beef ribs?
Flavor
What a cool experience for you! Good stuff!! 😎
Max love your videos!! Can you give us tips on the best way to reheat brisket for the day after? Thanks!
At home in an oven at 200 farenhight place in the oven a bowl with hot water. Put the brisket wrapped in butcher paper when gets to 15o internal temp pull it out. U can put a bit of tallow on it before you slice it
Texicana BBQ thank you for replying
Great video thanks for sharing.
Appreciated!
Awesome Max!! I remember hanging out in the pit room there when I was in Austin, those guys do it right🤟🏻 Great vid, keep em coming brutha 👏🏻👍🏻
Hey! They know what they are doing for sure!
Another excellent video Mauro!! The quality of TB's meat looks absolutely insane.
Thanks bud! At Terry Blacks they got the good stuff fore sure
Great video Max!! 👊
Thanks brother
What kind of smoker is the sausage in did u say
Is the ruclips.net/video/OF_HkRFhhtQ/видео.html
Or
ruclips.net/video/-UEMFn0KRFo/видео.html
Hi Max! Mad respect for the job. Your videos really show your skills and are different from what you can find in RUclips. One question, how much time do you usually rest beef ribs in the warmer?? Thank you!!!!
Appreciated, on my opinion bribs don’t like rest, the trick is to keep te hot around 175 , so don’t let them cool down much before placing them in warmer. The reason is because b ribs are loaded with connective tissue. If they cool down will harden back
@@TexicanaBBQConsulting thanks Max!
How long do you have ribs in warmer
Great job Max. Why did Richard wrap the briskets in aluminum on top of the butcher paper?
Thanks! Just because in the warmer holds temp better. Consider that in a busy restaurant those warmer gonna be most of the time open
Max, did they wrap the briskets in foil after resting them for some time on the speed racks or right off the smoker? Looks interesting but was wondering about the hot brisket being fully wrapped
When you are wrapping briskets, the liquid in the spray bottle is a lighter color than the one with woster sauce. Are you spritzing w/ woster sauce or ACV during the cook, then ACV when wrapping? And, do you apply tallow to the briskets as with beef ribs?
That is just apple cider vinegar...
Love the content brotha🤙.... 2:50 btw what's rooster sauce 🤔
Wooster sauce is a kitchen abbreviation for worcherstershire sauce
Max, what did you spray on the butcher paper when your wrapped the brisket?
apple cider vinegar
What kind of Simple syrup do you use ?
ruclips.net/video/0TDBy-_fxS8/видео.html
@@TexicanaBBQConsulting thank u
Complimenti sei un grandissimo professionista!!
Sagerato😉😉💪🏻
Great video. Just stumbled on your channel and subscribed straightaway. By the way, i have a pellet smoker, can i still have the same results/taste like the ones in offset. If not, any advice please.
Hey thanks! There is a lot to talk about this subject and I m going to make a video soon. Meanwhile u can check out my good friend channel Dawgfatha's BBQ
@@TexicanaBBQConsulting thanks for the reply. I will keenly wait for your video on this.
@@lalkurti cool.. I m on instagram as @texicanabbq_ if you have any questions...
Great video. When the brisket is finished and wrapped in foil do they take it out of the butcher paper .
Thanks! Please share!
No u dont want to loose that juice and moisture also sitting a brisket for hours in foil speeds up the oxidation of the meat.
Grande Maestro saluti da Tenerife!!! A Novembre sono in Texas, magari ci potremmo vedere
Volentieri !Contattami pure su instagram
Fatto, sono @doctorbbqtenerife
I like your video’s, they are funny but also very informative, thanks and all the best, ciaoooo....
Lol thankyou appreciated!
Great video. Looks like you worked your butt off.
I love “Terry’s Black”
One of my favorite place…
Do they put tallow on the brisket also? Great video!
Appreciated no they don’t
@@TexicanaBBQConsulting thanks man! I know your probably asked this alot but does Franklin's use tallow on their brisket?
I always thought Black's in Lockhart, Texas had the best Texas style BBQ. Smitty's is a close 2nd. Lockhart is the true mecca of BBQ.
Do you ship your shirts to the middle east?
Wow. Great job
Appreciated thank you cheers!
Very Nice!!
What does the typically work week for a pitmaster look like? like how many and how long shifts are they doing in a week?
It usually look like shit 😆😆 normally 8 hours shift but the heat make u feel like never ends
Great video, how long can you hold the pork ribs in a warmer before serving them?
Ribs are at their best ror 3/4 hours. If they are nice and thick u can push it 7/8 but I would recommend to put the glaze one it with a squeze bottle right before slicing.
@@TexicanaBBQConsulting when you say glaze. Are you taking bbq sauce or simple syrup ?
WHAT an awesome video! my friend you are a BEAST!
LOL! Not getting any younger...
Sciroppo nelle pork ribs e sego in quelle di manzo.. a cosa serve questo passaggio?
Praticamente si …
@@TexicanaBBQConsulting in che senso praticamente si?
Fantastic job Max!! Now that certainly is a days worth of work!!! After that gig a guy would need to showers!! Ha ha have a great week brother!
That for sure! Thanks bud
Love the video
Holy smokes Max! 🤯
Great video brotha!
What's the best way to rest a choice brisket in foil, open the foil let in cool off a bit then re wrap and put in cooler to 150 internal?
Just le it chill till 160 in foil...
@@TexicanaBBQConsulting thanks
So they don't cut the fat cap off the top of the beef ribs?
No
@@TexicanaBBQConsulting do they still use 44farms for buying their meat? Or do they use another meat packer now?
@@JasonAlexzander1q47 with their volume I doubt they can stick with one farm
@@TexicanaBBQConsulting oh I see. So they are probably buying grade quality from multiple farms. Is there a main packer or hub that the farms use to sell their meat too?
Ruffino Is problably the only one u can order small amout
I wonder what that position pays because that’s a hell of a job. Coming from someone that sells 2 briskets, 4 pork butts and 8 racks of ribs on a good day 😂😂
You go get where you trying to be...just keep grinding...where are you located
Great video Max! Could you do a fire management video please?
I already shoot the video actually the same day I made this... Needs only little editing
Thanks Max. You're the man!
Max whats the woster spritz consit of?
Whorchestershire is like a kitchen slang...
@@TexicanaBBQConsulting is it a mix of 50 50 water worchestershire sauce?
@@frankfurino7590 no just wooster but u can torally water it down
You are the man !!!!!!!
Lol
Ti posso venire a trovare, cosí mi insegni questa bella arte?
Great work. Do you put tallow on briskets too or is tallow mixed in spraying liquid (hoping im not asking for a super classified secret that has been well kept so far by the bbq restaurants 😎)
If you think that by spraing anything anywhere on a brisket makes a big difference I feel like I m already waisting my time replying to this comment. Lol
There's definitely tallow in the spraying liquid on each paper before the wrap. Just pay attention. mustard binder too at the start. Thanks for the video!
@@mkds7756 good to know bubba…
Grazie per tutto quello che condividi mauro .grandissimo ! E bell video sempre meglio . riguardo anche dopo con i sottotitoli .texicana Bbq vorrei prendere la maglia arriva in italia ?
Ciao bello grazie a te... Per i sottotitoli ci vorra qualche giorno. Per le maglie a Luglio sono in italia...
Awesome Video... 👍🤟
Thankyou my friend...
When you are feeling the brisket for doneness, will it still feel floppy with your fingers if you're using Choice grade or does this only work with Prime?
Lil stiffer for CHOICE but very close
Gave a thumbs up b4 watching vid...because this dude is good
Appreciated
Who do they buy their meat from?
Let's go maxxxxx
96 briskets but 6 turkey breasts? I would have figured the turkey would be way more than that but must not be much sold.
Thre is that but also they do multiple small batches just because doesn't hold very well
You must have many many T shirts Max.
😆😆 Real story
I see that you put tallow on some ribs but you dont put it on the other ones during wrapping? why is that?
Tallow is wise to use only if meat got lil crispy to moisturize beside that tallow is only used to get views on RUclips lol
@@TexicanaBBQConsulting I thought so! Also i think with cheaper less marbled briskets tallow is used more.
I was in Austin a month ago lol I may have had your bbq
Mauro the link for the Tallow is not working.
Good job man!
Sei il migliore!
Fixed now works....
Amazing videos. I am a Jealous Devil lump charcoal Weber BBQer! How do you handle all that heat? You must drink a lot of water!
Lol
How are their pork ribs so big? Is it a type of breed of pig? How can I get Ribs with that much meat?
no some times u just got juicy ribs some times not so much
Bro, did you quit working at Franklins?
Yes is being a while now...
@@TexicanaBBQConsulting Any big differences in working at Terry Blacks vs. Franklins? Do you think the overall quality of the food is different or similar?
GOD BLESS N GOOD A.M.>
Thank You.
Check out our visit at Terry Blacks! ruclips.net/video/nsvMjQpn0OU/видео.html
Man this guy needs to be doing animation voiceovers.........classic voice
Lol thanks
❤️❤️❤️❤️❤️❤️