Hey Brad, really liked the video! I think your fans already know that you are a great cook and wouldn’t steer them wrong, but I am glad I could experience it first hand. You’re one of the few guys who makes great bbq and great bbq content. Keep it up and you’re gonna continue to kill it. Invite me over any time 👍🏻
Had the pleasure of meeting both of y'all by happenstance this past weekend when I went to LeRoy and Lewis. Two great dudes! Love both of y'alls content!
So to summarize, 250 for 3 hours, 275-300 for the rest. At 10 hours, brisket was 180 internal, wrapped in foil boat (open top), two more hours it is done (12 hours total). Then overnight rest (15 hrs) in toaster oven at 155. Seasoning was 2 parts pepper, 1 part salt, 1/2 part granulated garlic. Sound about right?
He also had a pretty big brisket bro!!! I think as long as you stay with the internal temps you should be straight I’m trying this right now and I got to 180 with a decent amount of bark running at 250 I might bring it down to 225 next time
Awesome collaboration, 2 of the very best Pitmasters on RUclips. You guys actually teach and have really helped me hone my bbq skills. Foil boat for the home BBQer FTW!
Worked at Helberg BBQ in Waco for a while where we also do this method (currently at Truth in Houston). I am an absolute advocate for foil boat method, it makes my all time favorite briskets. I preach it like it’s the Gospel. 👍🏻👍🏻
I left a comment on Jeremy's channel about 2 years ago explaining that he was foil boating wrong, he wrapped it in butcher paper then boated it. Thanks for showing him the way
I'm a fan of the foil boat method the way Brad does it. One can also cover with paper on top, but the bark will not be as crisp. There is no right and wrong. ruclips.net/video/J8grEZFjYew/видео.html
It's amazing how BBTube has so many amazing collaborations without the drama of every other segment of social media. I've learned immensely from both of your channels, and this was a great watch. Thanks to you both!
I have gone back and watched every collab between you 2, and can’t get enough! How you 2 feed off each other is amazing, and truly makes for not only a great video, but great BBQ, and teaching the masses in the process who are eager to learn. Thanks so much, and keep up the great work! I’ll be trying out homemade sausage soon, and it’s all because of you.
Just did my first brisket following all of your methods from the trim to the foil boat and I used a SRF brisket. I was paid by a friend to get a brisket and cook it for him. I used a 22 inch WSM. It was the best brisket I’ve made. My friend was blown away. Thank you for the tips and the videos. Great collaboration here.
I don't think people realize how good this guy is at BBQ. The more videos I watch of him cooking which is a lot he can cook!! I really enjoy watching him and learn a lot.
We need a three way battle!!! Dawgfather vs Brad vs Jeremy!!! Each fixes a brisket and a rack of ribs. Then they all 3 do a blind taste test and pick the best. Everyone wins!!!
I think my favorite part of this, being a native Texan who now lives north in Kansas where they have no clue what good Texas brisket is, is the honesty Jeremy was giving. A lot of videos seem like "oh I'm supposed to say it's amazing," and you could see how his mind just couldn't find much to critique it with. Love the content, and thanks for another channel I can pick ideas from in the food and BBQ world!
Great to see how two experienced BBQ "channels" getting together. So much help & advice on a subject where experience & time in front of a smoker, cutting board & camera make for a better learning experience for us home cooks...
I've been getting really into BBQ for the past year thanks to Jeremy and Brad. I didn't eat out once for like 7 months. I went to an Arby's a couple weeks ago because I was traveling, and a value meal was like $15 =( My Sam's Club has prime brisket for $4.50/lb. THANK YOU so much for teaching me how to cook guys!
Bradley this may be your best video to date. People listen to Bradley in the background given you those nuggets of wisdom while Jeremy is talking. The best video yet my man. I love and wear my welders sweet shirt every day
I’ve been waiting for this type of video for a long time. Since I can’t get to LeRoy & Lewis I wanted to hear Jeremy’s opinion on the foil boat method. He did something close to a comparison on his channel but having Brad make the brisket is the perfect solution to my question of which is better. Sounds like my next brisket will be boated!
I did a brisket the other day for a family get together. Wrapped it like normal. Came out great. Then I watched this video and now I want to do one like this. Hearing Jeremy talk about the bark. That’s what I want. Great video and great cooking! Love the channel.
I think Colonel Pabst Worcestershire is by far the best I have ever used. It has a bit higher sugar content but it’s drinkable. Highly recommend it for many uses.
Great video as always, I use the same mix, but slightly different, two parts pepper, one part pink salt, one part garlic powder. I’ll typically trim my brisket the night before, and put a little Worchester on it then and let it sit in the fridge till 6 AM or so.
I am a texture man. Been watching your videos for a while, and the combo of a super tender brisket with a little crispiness to it sounds amazing. Going to do this this weekend.
Cooking my first brisket flat today, will be using the foil boat method to finish it up. Good colab video guys! Always like watching you 2 and throw in Harry Soo as well, would be cool to see all 3 of you together on a colab vido!
I'm really glad to see both of y'all enjoying Texas BBQ the way it should be enjoyed despite neither of you being from Texas. As a native Texan, it makes me truly happy to see both of you embodying the spirit of Texas BBQ. Glad y'all make videos. Please make some more.
What a dream team, I'm subscribed to you both. To be honest I've been sub'ed to MSB much longer and have been watching Jeremy for years. Glad I found your channel about a year ago, local guy doing brisket the right way. Central TX the capitol of live music and the home of the best barbecue on the planet.
This was great man. I could tell you seemed a bit nervous at first when waiting for Jeremys reaction but even the mad scientist himself can't deny the foil boat!
That was some really valuable analysis. I knew about the foil boat, but I had never really understood what it does to a brisket that's really different from other methods. And now I know.
I tried the foil boat on my Chargriller 980 and the bark was amazing, but the bottom was a bit "shreddy" and maybe overcooked? A bit more like pot roast, certainly tender and great tasting. 15 hour cook time and 6 hour rest time.
Brad: I'm planning to use the foil boat method on my Cotton Gin barrel smoker (with diffuser, and probably a water pan) because it does such a great job of putting smoke on meats. I've never tried to do a brisket on it... but I'm gonna give it a whirl. I'm thinking about *maybe* putting one layer of butcher paper on top, crimped inside with the foil boat? Have you ever tried it? After watching the video of all you guys at Goldie's, I'm wondering if maybe that'd be an option of getting the best of both worlds? Thanks for the great videos, and the humor you add to them. I think I'd like to crack a beer or two with you. Cheers, Brad!
Everything I have tried watching you has come out great. Thankyou. I do like the Mad Scientist as well. It is nice to understand what is happening and why.
The boat method makes so much sense. Even MORE so when you're using a pellet smoker. It lets you add more smoke which is lacking sometimes with pellets.
Just like your channels, your cooking methods are different, respectively. Different is good from time to time. Loved this. Two of my favorite BBQ channels collab!
Great looking brisket as usual. It is interesting that the bottom part had a stronger smoke flavor. Perhaps due to the some of smokey juices from the sprtz during the foil boat phase seeping under the brisket and braising it with smoked liquid. I see that as a great plus. This method followed by holding in sous vide per Chudds earlier video, is now my preferred way to cook a brisket. Thanks Brad. I have once crisped up the bark under the oven broiler in low setting after the sous vide. Can't wait for the Gugga sous vide challenge that you guys had agreed upon.
GREAT VIDEO. Would you consider the followiing experiment: Wagyu Beef Tallow (WBT) finish in the open foil boat vs. a no WBT open foil boat vs. Butcher Paper WBT finish? Thank you guys - awesome video, David/
I'm going to be trying the foil boat method next time I do a brisket on my Weber kettle. I currently do the butcher paper but from others peoples brisket I've had in the past I think I'll like the foil boat brisket better.
Trying something new for my SPG. We started roasting our own coffee from Coffee Bean Corral (never buying roasted coffee again) and added 1 part of it to the SPG. I got the idea from Bearded butchers and I'll be trying it this weekend.
Impressive, I think a lot of both of you, been watching Yoder longer but equal respect, can’t express how much I’ve learned from both in the last couple years, y’all keep up the cook and carry on.
Hey Brad, really liked the video! I think your fans already know that you are a great cook and wouldn’t steer them wrong, but I am glad I could experience it first hand. You’re one of the few guys who makes great bbq and great bbq content. Keep it up and you’re gonna continue to kill it. Invite me over any time 👍🏻
This is the way!
@@BrianCooperpiece This is the way
Can I also come over next time?
Had the pleasure of meeting both of y'all by happenstance this past weekend when I went to LeRoy and Lewis. Two great dudes! Love both of y'alls content!
Video was awesome, loved it, but I'm guessing y'all did NOT find the snake in his boot?
So to summarize, 250 for 3 hours, 275-300 for the rest. At 10 hours, brisket was 180 internal, wrapped in foil boat (open top), two more hours it is done (12 hours total). Then overnight rest (15 hrs) in toaster oven at 155. Seasoning was 2 parts pepper, 1 part salt, 1/2 part granulated garlic. Sound about right?
He also had a pretty big brisket bro!!! I think as long as you stay with the internal temps you should be straight I’m trying this right now and I got to 180 with a decent amount of bark running at 250 I might bring it down to 225 next time
Be sure to protect the flat with the foil.
Awesome collaboration, 2 of the very best Pitmasters on RUclips. You guys actually teach and have really helped me hone my bbq skills. Foil boat for the home BBQer FTW!
The two BBQ guys that I watch every video they put out, together in one video. Winning
Worked at Helberg BBQ in Waco for a while where we also do this method (currently at Truth in Houston). I am an absolute advocate for foil boat method, it makes my all time favorite briskets. I preach it like it’s the Gospel. 👍🏻👍🏻
I live In Houston and haven’t been to truth yet …. I’ll be stopping by to check it out soon tho.
I left a comment on Jeremy's channel about 2 years ago explaining that he was foil boating wrong, he wrapped it in butcher paper then boated it. Thanks for showing him the way
I'm a fan of the foil boat method the way Brad does it. One can also cover with paper on top, but the bark will not be as crisp. There is no right and wrong. ruclips.net/video/J8grEZFjYew/видео.html
The only reason my brisket and rib cooks have been successful is because of these two guys. A huge THANK YOU to you both 🤝
It's amazing how BBTube has so many amazing collaborations without the drama of every other segment of social media. I've learned immensely from both of your channels, and this was a great watch. Thanks to you both!
Yep. Jirby likes to throw some sass but its obviously all in jest. Everyone in the youtube bbq world seem to want to collaborate rather than compete.
I have gone back and watched every collab between you 2, and can’t get enough! How you 2 feed off each other is amazing, and truly makes for not only a great video, but great BBQ, and teaching the masses in the process who are eager to learn. Thanks so much, and keep up the great work! I’ll be trying out homemade sausage soon, and it’s all because of you.
the two best bbq guys in one video, noice
Just did my first brisket following all of your methods from the trim to the foil boat and I used a SRF brisket. I was paid by a friend to get a brisket and cook it for him. I used a 22 inch WSM. It was the best brisket I’ve made. My friend was blown away. Thank you for the tips and the videos. Great collaboration here.
Funny, I already watch both channels... Good times and family vibes on this, something we need more of.
Awesome. Two of my favorite RUclips BBQ guru’s!!!
I don't think people realize how good this guy is at BBQ. The more videos I watch of him cooking which is a lot he can cook!! I really enjoy watching him and learn a lot.
Whaaaat!?! How can a single video contain these two titans of BBQ!?!!
Seeing you guys go back and forth gave me the biggest smile.
Legit my two favorite BBQ content creators in one place
I've never seen anyone study a brisket like the way Jeremy did! Great looking brisket, I'll be trying that foil boat VERY soon! Great video Brad!
He definitely broke it down. Pretty amazing to listen to.
Great cook brother Bradley! Sorry I couldn't make it out this past weekend. Austin BBQ wiped me out! 👊
Dang. The only way this video could've been better, if the Dawgfatha was on-scene
We need a three way battle!!! Dawgfather vs Brad vs Jeremy!!!
Each fixes a brisket and a rack of ribs. Then they all 3 do a blind taste test and pick the best. Everyone wins!!!
@Ryan Hernandez appreciate that bro. It would've been a blast!!!
@@barrygolden9823 sounds like a good time!
I think my favorite part of this, being a native Texan who now lives north in Kansas where they have no clue what good Texas brisket is, is the honesty Jeremy was giving. A lot of videos seem like "oh I'm supposed to say it's amazing," and you could see how his mind just couldn't find much to critique it with. Love the content, and thanks for another channel I can pick ideas from in the food and BBQ world!
Great to see how two experienced BBQ "channels" getting together. So much help & advice on a subject where experience & time in front of a smoker, cutting board & camera make for a better learning experience for us home cooks...
Nice Collab Bradley!! Looks like Jeremy was throwing some FirstBuild love with his newly acquired merch!!! Can anyone say Arden?
So did Jeremy find your snake? 🐍 🤣 Great job guys!👍🏼
Hopefully it wasn't in Jeremys boot...
Jeremy was genuinely surprised how awesome the brisket was. Great praise for Brad!
I have a BGE and have had a terrible time with forming bark. I'm gonna try this for memorial day. Great job.
Wondering if Jeremy was able to secure a Chudd Smoker and if we will get to see him put it through the paces on his channel.
Tbh some of brads stuff he's putting out seems to have more features than Aaron Franklin's smokers. Without the Lamborghini pricetag to snakeboot! 🐍
Best BBQ collab on YT!
You two are some of the best bbq guys, what i learned from yall changed my brisket entirely. The overnight rest is a game changer
Love going back through and watching these ventage videos,
great idea for the pellet smoker brisket..... sometimes it hard to fit a big brisket on my weber kettle unless i wanna separate point/flat
Love the collaboration! Two of my favorite RUclips BBQ guys with apparently honest respect for what they do... can't ask for better.
I've been getting really into BBQ for the past year thanks to Jeremy and Brad. I didn't eat out once for like 7 months. I went to an Arby's a couple weeks ago because I was traveling, and a value meal was like $15 =( My Sam's Club has prime brisket for $4.50/lb. THANK YOU so much for teaching me how to cook guys!
Bradley this may be your best video to date. People listen to Bradley in the background given you those nuggets of wisdom while Jeremy is talking. The best video yet my man. I love and wear my welders sweet shirt every day
Excited to try this on my stick smoker ... I also recently bought a pellet grill so I heard you touch on that....
Awesome video!!! I love the cameo appearance of Jeremy...two of my favorite channels come together. Great job brother Bradley!🙏👍
I’ve been waiting for this type of video for a long time. Since I can’t get to LeRoy & Lewis I wanted to hear Jeremy’s opinion on the foil boat method. He did something close to a comparison on his channel but having Brad make the brisket is the perfect solution to my question of which is better. Sounds like my next brisket will be boated!
I did a brisket the other day for a family get together. Wrapped it like normal. Came out great. Then I watched this video and now I want to do one like this. Hearing Jeremy talk about the bark. That’s what I want. Great video and great cooking! Love the channel.
I think Colonel Pabst Worcestershire is by far the best I have ever used. It has a bit higher sugar content but it’s drinkable. Highly recommend it for many uses.
Both of my favorite BBQ channels in one video. Fantastic.
Dude you ROCK !!!!!!!!! Love the smile on your face when mad scientist is checking out your cook. U D MAN!
Tried this method with a $30 choice brisket. Best I ever cooked. Super tender and juicy. Thanks for teaching this Cajun some great BBQ techniques!
Chud's is the best! I love your direct, in your face, honest, dry humor videos! Keep it up brother - favorite BBQ channel on the tube!
Nice to see you and Jeremy together. My two favourite smoker channels.
2 of my favorite guys in BBQ! And I love the whole spritzer in the Worcestershire sauce bottle hack!
Wow. Finally found this with two of my most favorite grill masters. Thanks guys
Came over from Jeremy’s channel. I just subscribed because I think you have such a fun approach to bbq. Love your channel.
I Love the Foil Boat Idea! you 2 are my Favorite BBQ Smoker's on RUclips!!
Great video as always,
I use the same mix, but slightly different, two parts pepper, one part pink salt, one part garlic powder. I’ll typically trim my brisket the night before, and put a little Worchester on it then and let it sit in the fridge till 6 AM or so.
Himalayan pink salt or pink curing salt?
I've been waiting so long for this collab. I am so happy to see this in my feed.
I'm in, I have been following both of you and learned so much about smoking. I am ready to try a brisket for sure. Thx
You made him blush when he tried the burnt ends. Nice. What a compliment!
I am a texture man. Been watching your videos for a while, and the combo of a super tender brisket with a little crispiness to it sounds amazing. Going to do this this weekend.
Jeremy looked like he was reading a book with that thing. I've never seen anybody just pick up and stare at a brisket so much.
bradley you are a class act love the respect you have towards mad scientist i watched your back home videos the other day and your family is amazing.
Cooking my first brisket flat today, will be using the foil boat method to finish it up. Good colab video guys! Always like watching you 2 and throw in Harry Soo as well, would be cool to see all 3 of you together on a colab vido!
video!
Absolutely love the video end to end.. and *really* love the way it was edited.. perfect cuts and the explanation as you go is awesome!
You did a 1st class job!! You taught a youtube salesman how to smoke briskett!! Keep Rollin smoke!
Love the channel, boat solves some problems I was having with soggy bark from wrapping and dry flats without wrap. Love the channel, keep it up.
I would love to see your take on a torta with some brisket or maybe some beef cheeks. Love this channel.
I'm really glad to see both of y'all enjoying Texas BBQ the way it should be enjoyed despite neither of you being from Texas. As a native Texan, it makes me truly happy to see both of you embodying the spirit of Texas BBQ. Glad y'all make videos. Please make some more.
At my last employer, we did a combination of both a pink butcher paper wrap follow by an aluminum boat. Great results.
Love it! Watch both of you on RUclips every week! FANTASTIC!!!
What an awesome taste test
One word to describe this channel….Wholesome. Love it brad especially the Weber vids
I'm going to have to try the foil boat method! This and the blacks bbq brisket method would be fun to try!
What a dream team, I'm subscribed to you both. To be honest I've been sub'ed to MSB much longer and have been watching Jeremy for years. Glad I found your channel about a year ago, local guy doing brisket the right way. Central TX the capitol of live music and the home of the best barbecue on the planet.
Two of my favorite channels together! kicking boot snakes and taking names!
This was great man. I could tell you seemed a bit nervous at first when waiting for Jeremys reaction but even the mad scientist himself can't deny the foil boat!
I love crispy bark!!! I hate when i wrap in butchers paper that it kinda gets a little soggy sometimes. Ill definitely have to try this!
That was some really valuable analysis. I knew about the foil boat, but I had never really understood what it does to a brisket that's really different from other methods. And now I know.
So rad to see both you guys working together again. Congrats to both of you on your success
I’m gonna go cook one just like that this week can’t wait to try it. Maybe this is the answer to get more smoke flavor on my pellet grill.
Alternate thumbnail text: "Jeremy Yoder Rubs My Brisket"
Great collab gentleman! my Two favorite bbq-tubers together at last!
The way you trimmed that brisket was awesome. Looks great!
I love the way you trim your briskets. Any tips?
I tried the foil boat on my Chargriller 980 and the bark was amazing, but the bottom was a bit "shreddy" and maybe overcooked? A bit more like pot roast, certainly tender and great tasting. 15 hour cook time and 6 hour rest time.
The collab we’ve missed! Glad to see you guys hanging out again. If you’re ever back in Chicago let me know!
Brad: I'm planning to use the foil boat method on my Cotton Gin barrel smoker (with diffuser, and probably a water pan) because it does such a great job of putting smoke on meats. I've never tried to do a brisket on it... but I'm gonna give it a whirl. I'm thinking about *maybe* putting one layer of butcher paper on top, crimped inside with the foil boat? Have you ever tried it? After watching the video of all you guys at Goldie's, I'm wondering if maybe that'd be an option of getting the best of both worlds? Thanks for the great videos, and the humor you add to them. I think I'd like to crack a beer or two with you. Cheers, Brad!
Love the ‘slap’! Shimmy shake when it hits the plate. My next brisket will be foil boat style.
Two of my most favorite BBQ kings. Great Collab!
Everything I have tried watching you has come out great. Thankyou.
I do like the Mad Scientist as well. It is nice to understand what is happening and why.
I really enjoy watching your channel and it's awesome to see other RUclips pros coming on and doing the old collaboration
The boat method makes so much sense. Even MORE so when you're using a pellet smoker. It lets you add more smoke which is lacking sometimes with pellets.
I asked for this collab few months ago and here it is, 2 of my favorite RUclips pit masters 🤟🏽
Always nice to see two expert bbq carnivores collaborate!
The most knowledgeable BBQ channels in no particular order :
Chuds
Mad Scientist
Smoke Trails
You haven’t ran across meat and greet then? This guy is killing it! Not a whole lot of content yet but definitely worth checking out
@@Dan-rp9wu Yep I like him too along with Joe Yim
Really enjoyed the video Brad. Anytime you can get a left-shoulder nod out of Jeremy, you done good!! Many thanks.
Its crazy how fast you edit 😳 didn't think I'd see this until next week at the earliest
Just like your channels, your cooking methods are different, respectively. Different is good from time to time. Loved this. Two of my favorite BBQ channels collab!
Great looking brisket as usual. It is interesting that the bottom part had a stronger smoke flavor. Perhaps due to the some of smokey juices from the sprtz during the foil boat phase
seeping under the brisket and braising it with smoked liquid. I see that as a great plus. This method followed by holding in sous vide per Chudds earlier video, is now my preferred
way to cook a brisket. Thanks Brad. I have once crisped up the bark under the oven broiler in low setting after the sous vide. Can't wait for the Gugga sous vide challenge that you guys had agreed upon.
That’s cool you guys got together both of y’all put out great content 👍🏽
GREAT VIDEO.
Would you consider the followiing experiment:
Wagyu Beef Tallow (WBT) finish in the open foil boat vs. a no WBT open foil boat vs. Butcher Paper WBT finish?
Thank you guys - awesome video,
David/
I'm going to be trying the foil boat method next time I do a brisket on my Weber kettle. I currently do the butcher paper but from others peoples brisket I've had in the past I think I'll like the foil boat brisket better.
That bark. I have to get that bark. Chud has the best brisket I have seen on youtube.
The collab that the BBQ community on RUclips has been waiting for!
Trying something new for my SPG. We started roasting our own coffee from Coffee Bean Corral (never buying roasted coffee again) and added 1 part of it to the SPG. I got the idea from Bearded butchers and I'll be trying it this weekend.
Jeremy has very quickly become one of my all time favorite RUclipsrs ☺️.
Impressive, I think a lot of both of you, been watching Yoder longer but equal respect, can’t express how much I’ve learned from both in the last couple years, y’all keep up the cook and carry on.
NO WAY! The only two BBQ guys I subscribe to did a colab? AWESOME!!!
Great to see y’all together. Looking forward to trying the foil boat myself. 🍻
Two of my fav bbq RUclipsrs in the same video! What a great way to start a Wednesday! Love what you do and how you do it!