Well done! I have my ways too. There’s no right or wrong. Just trying to get better and better. That’s the fun. I’ve never had a “bad” brisket. I’ve enjoyed the process. Enjoy your videos!! 💪😀
I've been BBQing for 10 years and am still trying to learn everything that I can. Great pointers! Can't argue with that end result, it looks amazing as always!
Same here! It’s the reason why I did this video. Mine are constantly outdated as I’m always learning something new. This will be old news to me next week I’m sure 😅
Born in the Middle East to a Hispanic mother, raised in Texas, living in Georgia, fine dining chef for 22 years, and now I’m watching a guy in the UK cooking amazing briskets. This is both weird and humbling at the same time. Food has no borders or boundaries. BBQ makes the world go round!
Absolutely phenomenal cook just a little tip I seen a couple of your briskets had some pooling going on to help take care of that so it doesn't happen take a piece of wood and put under the brisket and it stops that also I have found if you do fat side down you get a better bark and you do get a better smoke ring with the fat side down and thank you for doing this video because like you said everybody does brisket different and watching what you did was great
Thanks for all the tips. Did my first brisket this weekend. Did it on a kettle all day and rested in oven overnight. Turned out well for first attempt.
You're wrong about one thing. That IS THE WAY to cook a brisket!!!! I've never seen a better looking brisket anywhere on RUclips. Wow......awesome job Brother
Brisket with a couple of poached eggs is the way I go when I've smoked a brisket! Your reasoning for seasoning the day before is funny because Chuds, Mad Scientist and Meat Church kind of think that the amount of time the brisket stays on the smoker the salt gets a decent time to penetrate, but I think you've got some merit to an overnight fridge rest. I wonder if it helps when it gets to the stall and makes it a shorter time? Either way, I love what you're doing!
I know a lot about cooking briskets and you are spot on! Nice job. The only suggestion I have is regarding the bald spot on the bark. If you tip the brisket during the cook anytime you see liquid pooling up on the surface you can prevent the bald spot from happening.
amazing job. I like the 3 hour segments, good smoke at the beginning and then getting that fat rendering to start and not worrying about the stall by jacking that heat up. Those flats are so thick.
I like that you move up the heat as you go that takes away from the stigma that you have cook for ever at 250 etc....great video and your food looked delicious, I'm hungry now !!!
Rewatching this video as I contemplate ordering my first offset. Always love you videos man and appreciate you effort making them. Hope you keep making more
Greetings across the pond from Smithfield NC! Thought this was Wilsons from down the road! Fantastic job and looks great!! Awesome tips, I hit subscribe!
Next can you cook the beef belly? The creekstone have a beef belly/shortplate then slice like a brisket and make some burnt end with it. Thanks bro stay healthy
Also, every body gives different answers on where to probe for overall. Why did some people use the internal (thickest part of flat), the center of point, or the center of the go flat like u stated?
Oh my!!! Fantastic cook. I've not seen a more gorgeous brisket on youtube!! My general feeling is, brisket for breakfast with a couple of eggs is the breakfast of champions. Thanks for the video.
Amazing content ! Very informative as always like the other videos that you have produced in the past ! Keep doing what ur doing ! Can’t wait for this channel to blow up ! Man knows about BBQ ! 👊🏽
I enjoy your videos a great deal, thank you for them. I am sorry, I don’t know your name to address you properly but you got a nice shout out from Bradley of Chud’s BBQ.
First time here, and subscribed. Awesome video! You can never watch enough brisket tutorials. Amazing as to how juicy it came out without tallow! Well done!!
Almost identically how I do it, except I only do 240-250 then up it to 275 a few hours before I wrap. Once I wrap I crank it up to 300f too. Awesome vid bro, you're putting out top notch BBQ for sure.
I have been curious if there were any pit heads in England, and always thought it would be fun to bring American style Q. Then I came across this channel. Cheers from Kansas City.
Ive only been bbqing for a couple years and ive been subd and following this channel for some time and I always learn something from your vids! Your end products always look amazing! Thanks for all the insight and how to vids!
First time I visit your channel. Great execution, great outcome, you seem to know exactly what you are doing. No criticism at all to make. However, since you seem to be a fan of Jirby, he starts the first hour or two at even a lower temperature, around 200 F if I am not mistaken in order develop the smoke.
Brother I’m so glad I just found your channel, I’m about to start my own, I’m impressed with your knowledge and your range of smokers, the first Englishman smoker I’ve subbed to, go Aussies in the ashes lol, love your work, I’m curious when you said 6 briskets for customers, are you a caterer ? Cheers mate
Appreciate that a lot! Thank you! I do bbq collections from my house as well as private popups. Watch my ‘how we run a bbq business from home’ video - might make a bit more sense! The 6 briskets thing; sometimes I offer up whole cuts, if I don’t have the time to do a full menu, and if I have a good price on full packers. Occasionally I’ll put a promotion up on social media and sell whole briskets only for the night.
Good job dude. I've watched your videos for a while and it has been fun to see you keep getting better and better. I do my briskets a bit differently, but your process looks amazing and were I in your neck of the woods I'd gladly pay for some of your BBQ.
Really appreciate the simplicity of the prep and process. Seems like the RUclips content lately is getting a little carried away with the ingredients list, injections, etc. I admit I got a little carried away on my last brisket and in the end I think I still prefer just salt & pepper and a simple no fuss wrap.
I agree! Though I do appreciate people trying and testing ‘new’ things, or different ways of doing things. But for me, I’m happy with my fairly simple process for now, of meat, seasoning and smoke and thought I’d just share that. I really do think the simple approach can get you results as good as any injected and tallow wrapped brisket.
I just use salt, pepper, garlic for my rub but instead of putting it on one at a time i do half course pepper, half kosher salt, and 1/4th garlic in a 8oz seasoning container and mix it to blend together.
I used to, but I like how I can control the amounts of each independently. I often found that garlic would sink to the bottom, or you wouldn’t get the bigger chunks of pepper at the top etc. It’s all the same really. Personal preference.
Lovely video. I have yet to cook a brisket without injecting it (it works for me, and with beef prices being what they are I can't afford to experiment just yet, But when I do...) but the technique and final product you have are top notch. Smoke on good sir!
Have you tried using a Choice brisket to see if your process has a similar outcome. I know you use a good quality meat and that’s a bonus but do you feel that your grilling method could be applied to a brisket with a lesser quality?
I have! When I cook choice or U.K. grass fed (which typically has a lot less fat) I cook hotter and faster. I find that the quicker I can get the fat rendered, and the brisket wrapped - the less time there is for fat to render out into the pit. I’ll cook at 300 straight out the gate, and once wrapped - 350.
This is one of the best tutorials out there! This is also most likely the best cooked brisket I have personally seen! Why not add beef tallow to your wrap though?
I just personally don’t feel like it needs it. I find I leave enough fat on and wrap it late enough that it renders out its own tallow into the wrap - so I don’t see the point in adding more. It would literally just be adding tallow on top of tallow.
@@WilsonsBBQ I totally get that! I think my cooker doesn't render fat as well as yours does. I am amazed when I see your briskets glisten without adding tallow! Great job man! Hope your trip to Texas was amazing!
Did this video give you any new ideas?
Let me know if I missed anything out!
And what size is it? Is that a 120 gallon
@@thenickrodriquez it’s a 130 gallon Smokey Oak Barbecue pit.
how much you using the wood for one time cook? in kilogram/Lbs
Well done! I have my ways too. There’s no right or wrong. Just trying to get better and better. That’s the fun. I’ve never had a “bad” brisket. I’ve enjoyed the process. Enjoy your videos!! 💪😀
Bend Test on Flat 🤔😉. Well done!!!
Your underrated brotha. One of the very few folks who I watch every single second and rewatch and save for future reference. Keep it up.
That means a lot!! Thank you so much!
Wilson's a rock star of the BBQ culture.
He needs to move to texas and then he'll blow up. Not in texas...no recognition. Lol
I’ve done the same. He’s really thorough and this is my favorite brisket video on youtube
I've been BBQing for 10 years and am still trying to learn everything that I can. Great pointers! Can't argue with that end result, it looks amazing as always!
Same here! It’s the reason why I did this video. Mine are constantly outdated as I’m always learning something new. This will be old news to me next week I’m sure 😅
Great looking brisket buddy. 👍🏼
Appreciate it, Joe!
Brilliant video Dave ! Man I know nothing about bbq lol 😂
I was always taught to never preseason your brisket but I think I'm going to give it a try amazing looking brisket my guy
I think this has to be one of the best brisket videos on RUclips, awesome job Dave 👍🏻
Appreciate that! That’s great to hear. I’m glad you enjoyed it!!
credit for not doing that naff 'juice squeeze' that everyone else seems to think is cool!
Respect for already having a dialed brisket and then expanding your knowledge further via Jirby.
Born in the Middle East to a Hispanic mother, raised in Texas, living in Georgia, fine dining chef for 22 years, and now I’m watching a guy in the UK cooking amazing briskets. This is both weird and humbling at the same time. Food has no borders or boundaries. BBQ makes the world go round!
Absolutely phenomenal cook just a little tip I seen a couple of your briskets had some pooling going on to help take care of that so it doesn't happen take a piece of wood and put under the brisket and it stops that also I have found if you do fat side down you get a better bark and you do get a better smoke ring with the fat side down and thank you for doing this video because like you said everybody does brisket different and watching what you did was great
Love your videos. That new smoker is a beaut! I’d love to see an overview video of it. Thanks for the great content.
It’s coming! Just wanted to get a few cooks in on it first! Thank you so much!
3:22 😂 my co-stars lol. Brisket looked damn good man
Thanks for all the tips. Did my first brisket this weekend. Did it on a kettle all day and rested in oven overnight. Turned out well for first attempt.
So awesome! I just got an offset smoker, so I can't wait to do a "smoke brisket like Wilson's BBQ" video 😂😋
Ha yes! I look forward to seeing that!!!
Great video
Both you and Bradley from chuds do no nonsense straight up tutorials
Less faff and more info.
Love it
Keep ‘em coming
New to smoking: thank you for writing it all out on butcher paper @ 4:10. That really helps me “see” the process that other videos show.
Absolutely gorgeous bark my friend!
Thank you very much!
Hey Wilson, can u do a video on just probing brisket (How & Where to probe)?
I like the fact that you checked between the point and the flat
This channel is definitely becoming one of my favorites. Always great content!
Thank you so much!!!
You're wrong about one thing. That IS THE WAY to cook a brisket!!!! I've never seen a better looking brisket anywhere on RUclips. Wow......awesome job Brother
Thanks!! that means alot!
Thanks for that process video.
Would you have any advice on how to conserve the brisket once its cooked and not lose its juicyness ?
Excellent trip. So wanna go to Texas. Keep up the good work
Brisket with a couple of poached eggs is the way I go when I've smoked a brisket!
Your reasoning for seasoning the day before is funny because Chuds, Mad Scientist and Meat Church kind of think that the amount of time the brisket stays on the smoker the salt gets a decent time to penetrate, but I think you've got some merit to an overnight fridge rest. I wonder if it helps when it gets to the stall and makes it a shorter time?
Either way, I love what you're doing!
We need to hang out and do a central Texas brisket cook if you ever come to Nashville TN
I’m in
Brilliant video - the channel deserves to get much bigger. Best UK channel doing proper US BBQ.
Appreciate that a lot! Thank you!!
I know a lot about cooking briskets and you are spot on! Nice job. The only suggestion I have is regarding the bald spot on the bark. If you tip the brisket during the cook anytime you see liquid pooling up on the surface you can prevent the bald spot from happening.
His racks are so close together its work to tip.
amazing job. I like the 3 hour segments, good smoke at the beginning and then getting that fat rendering to start and not worrying about the stall by jacking that heat up. Those flats are so thick.
I like that you move up the heat as you go that takes away from the stigma that you have cook for ever at 250 etc....great video and your food looked delicious, I'm hungry now !!!
Rewatching this video as I contemplate ordering my first offset. Always love you videos man and appreciate you effort making them. Hope you keep making more
Appreciate that a lot man!!
Beautiful!!!
Nicest guy in bbq and probably the best content. Thanks for all your help! - Olivias BBQ
Thank you!!
I like how you call a cooler a cool box. I think I’m going to start referencing my cooler as a cool box here in Louisiana USA
Ha! I didn’t realise you guys didn’t use coolbox as well. We use both terms interchangeably
Great video as always my British Brother.
Much love from Texas.
Appreciate that man! thank you!
The way you probed that brisket is genius. I usually go too deep and puncture my paper
Greetings across the pond from Smithfield NC! Thought this was Wilsons from down the road! Fantastic job and looks great!! Awesome tips, I hit subscribe!
Next can you cook the beef belly? The creekstone have a beef belly/shortplate then slice like a brisket and make some burnt end with it. Thanks bro stay healthy
Also, every body gives different answers on where to probe for overall. Why did some people use the internal (thickest part of flat), the center of point, or the center of the go flat like u stated?
i bet that kitchen smelled so nice
Oh my!!! Fantastic cook. I've not seen a more gorgeous brisket on youtube!! My general feeling is, brisket for breakfast with a couple of eggs is the breakfast of champions. Thanks for the video.
Appreciate it!! Brisket for breakfast is definitely something something I’ll do more often!
looking at booking a flight from Dallas Texas to the UK just to try your brisket!!! great job!
Great job looks delicious.
Good Lord man...flawless again.
Really good looking brisket, well done. And thank you
Amazing content ! Very informative as always like the other videos that you have produced in the past ! Keep doing what ur doing ! Can’t wait for this channel to blow up ! Man knows about BBQ ! 👊🏽
I enjoy your videos a great deal, thank you for them. I am sorry, I don’t know your name to address you properly but you got a nice shout out from Bradley of Chud’s BBQ.
Thanks alot! It's Dave. Yeah! appreciate Brad giving me a shout out!
Great video! Thanks pal
Well done. Thanks for sharing!
man if i moved to the uk, im glad theres an authentic texas style bbq i can get. THank god. GOod work brother
Just hit me up if you ever do!!
First time here, and subscribed. Awesome video! You can never watch enough brisket tutorials. Amazing as to how juicy it came out without tallow! Well done!!
Almost identically how I do it, except I only do 240-250 then up it to 275 a few hours before I wrap. Once I wrap I crank it up to 300f too. Awesome vid bro, you're putting out top notch BBQ for sure.
Thank you!! appreciate that man!
Great video. Where did you get your brisket?
i struggle with fire management like crazy. how often do you add logs to your fire box?
Best video I’ve seen on how to cook a brisket! Liked and subscribed to your channel!!
I have been curious if there were any pit heads in England, and always thought it would be fun to bring American style Q. Then I came across this channel. Cheers from Kansas City.
Great video, very informative. Where do you buy your brisket from ?
Kudos my friend, that’s a real similar process that I also follow. Great job!
Good god man, If/when I make it to the UK can I come over? Those look delicious. I enjoy you videos and your cooks look wonderful.
Ive only been bbqing for a couple years and ive been subd and following this channel for some time and I always learn something from your vids! Your end products always look amazing! Thanks for all the insight and how to vids!
Appreciate that a lot! Thank’s for subscribing and watching! I’m glad there are some useful tips!
First time I visit your channel. Great execution, great outcome, you seem to know exactly what you are doing. No criticism at all to make. However, since you seem to be a fan
of Jirby, he starts the first hour or two at even a lower temperature, around 200 F if I am not mistaken in order develop the smoke.
Absolute perfection! Fabulous job Wilson! I would pay money to be your apprentice or Sous chef! (I hope I spelled that right?)
I don't know if you have done a video on this already, but it would be interesting to learn how you got into Texas style bbq.
Doing a Q&A video soon- will add this to it!
Great video. Have been scared to cook a brisket before now. So cheers.
That’s awesome! Let me know how it comes out!
Brother I’m so glad I just found your channel, I’m about to start my own, I’m impressed with your knowledge and your range of smokers, the first Englishman smoker I’ve subbed to, go Aussies in the ashes lol, love your work, I’m curious when you said 6 briskets for customers, are you a caterer ? Cheers mate
Appreciate that a lot! Thank you!
I do bbq collections from my house as well as private popups. Watch my ‘how we run a bbq business from home’ video - might make a bit more sense!
The 6 briskets thing; sometimes I offer up whole cuts, if I don’t have the time to do a full menu, and if I have a good price on full packers. Occasionally I’ll put a promotion up on social media and sell whole briskets only for the night.
Good job dude. I've watched your videos for a while and it has been fun to see you keep getting better and better. I do my briskets a bit differently, but your process looks amazing and were I in your neck of the woods I'd gladly pay for some of your BBQ.
I appreciate that! thank you!!
Great cook and in-depth detail. Looks pretty darn good from here! Thanks for sharing all the details.
thank you!!
Great video as always pal those briskets looked insane. 👏🏾👏🏾👏🏾
Your nice on the grill. All your videos are extremely helpful
Thank you!!
Subbed! Nicely done! Thanks for sharing the 1/3 schedule. I’ll be cooking my first brisket tomorrow.
Really appreciate the simplicity of the prep and process. Seems like the RUclips content lately is getting a little carried away with the ingredients list, injections, etc. I admit I got a little carried away on my last brisket and in the end I think I still prefer just salt & pepper and a simple no fuss wrap.
I agree! Though I do appreciate people trying and testing ‘new’ things, or different ways of doing things. But for me, I’m happy with my fairly simple process for now, of meat, seasoning and smoke and thought I’d just share that. I really do think the simple approach can get you results as good as any injected and tallow wrapped brisket.
Yessir! Looks perfect! Great video!
Can it show the internal getting probed and the flat getting probed from the side and the top?
Man, I’m really diggin your content. Very inspiring
Beautiful Briskets. I appreciate the insights. Great job
Thank you for this
I just use salt, pepper, garlic for my rub but instead of putting it on one at a time i do half course pepper, half kosher salt, and 1/4th garlic in a 8oz seasoning container and mix it to blend together.
I used to, but I like how I can control the amounts of each independently. I often found that garlic would sink to the bottom, or you wouldn’t get the bigger chunks of pepper at the top etc. It’s all the same really. Personal preference.
Appreciate all the knowledge 😋🤙🤙
Do you think you could make a fire management video? Thanks!
Yea!!
Lovely video. I have yet to cook a brisket without injecting it (it works for me, and with beef prices being what they are I can't afford to experiment just yet, But when I do...) but the technique and final product you have are top notch. Smoke on good sir!
Keep up the great content! This video will help my future cooks. Much love from California!
@wilsonsbbq looks like you doing your thing in the UK!
🙏🏻🙏🏻
Thank you for your video, I got a lot out of it. Love your work. 👍
Another great vid. Thank you and keep em coming! 👍🏻
So glad I stumbled across this video. Subscribed, amazing content
Awesome, thank you! appreciate that a lot!!
I agree man underrated you are. Great smoking skills very informative channel
You do great work. All the best brotha.
where do you get your briskets from ? would love to give one a go but all the butcher's I've been to round Leeds they are rolled
Nice 👍🏽. I haven’t been able to find DC kosher salt in the UK. Even my local Costco doesn’t stock it
Check the link in the description!
Have you tried using a Choice brisket to see if your process has a similar outcome. I know you use a good quality meat and that’s a bonus but do you feel that your grilling method could be applied to a brisket with a lesser quality?
I have! When I cook choice or U.K. grass fed (which typically has a lot less fat) I cook hotter and faster. I find that the quicker I can get the fat rendered, and the brisket wrapped - the less time there is for fat to render out into the pit. I’ll cook at 300 straight out the gate, and once wrapped - 350.
Great video mate!
Absolutely can not wait to get my hands on some of your brisket next weekend 🤤
Yes! Thank you mate!
This is one of the best tutorials out there! This is also most likely the best cooked brisket I have personally seen! Why not add beef tallow to your wrap though?
I just personally don’t feel like it needs it. I find I leave enough fat on and wrap it late enough that it renders out its own tallow into the wrap - so I don’t see the point in adding more. It would literally just be adding tallow on top of tallow.
@@WilsonsBBQ I totally get that! I think my cooker doesn't render fat as well as yours does. I am amazed when I see your briskets glisten without adding tallow! Great job man! Hope your trip to Texas was amazing!
Thank you man!
This video is so awesome and informative
Great video as usual.
I'm cooking some short ribs on my off set right now, I need to get a brisket as I've not done one yet on it.
Definitely! When it’s good, it’s great!
A perfect cook! Thanks for sharing it.
Amazing as always. You inspire me to start my own bbq company. Thanks for everything 🙏
You definitely got my sub. This video was excellent.
Nice brisket looks amazing , mouth watering 🤤🤤 great job 👏
Great Job , compliments from Austin,TX .
Your cooks are absolutely amazing brother!
Thank you so much. appreciate that, alot!