1000gal smoker - $25,000 $5 per gal fuel to go get it - $1250 2 prime briskets - $200 Showing off your skills on RUclips - PRICELESS!!! 👍👍. Impressive Joe!
You never disappoint Brother Joe!! That was a Savage cook, the Bison 🦬 knocked it out!👌 both briskets looked absolutely amazing, you need to invite the whole neighborhood over on one cook to bring some meat over and fill that badboy to the max!! It Sounded like you were in a cave with the echo in that beast!😁 thanks for sharing, have yourself a great one, you all stay safe!👍🍻👊🤘
Dude absolutely loved the way you taste tested your slice's. Man bites. I was surprised to hear that was your first HEB brisket. Being from Texas those stores are everywhere. Love your new 1000gl toy.
Those briskets looked amazing and I love the way you went full-on carnivore in the taste test. I cracked up when you were putting the briskets on for the first time. Sounded like you were talking to us from a cavern. That smoker is epic.
Great first cook Joe!!!!! Those smoke rings were right on deep and dark. Thanks for experimenting with the binder or not. I agree the bark looked more richer in color. As always thanks for sharing.
My method is this. Mustard for pork. Worsheshire for beef. Cooking oil for poultry. Of course tallow, lard, and stuff like that helps to on some stuff.
Outstanding video Joe. So glad I sub'd. When I use a binder I use typical yellow mustard but add some Worcestershire, Soy sauce (for Umami) and a healthy dollop or 2 of horseradish for a subtle kick that hits you in the back of your throat.
Been waiting for this video, excellent video Joe! Question for you, did you notice a substantial difference on the smoke flavor compared to your other smokers?
Hey Joe, 👋 when you put both Briskets back in smoker (wrapped) You did not say what Door location they went into ? Based on shelf on right it looked like closest to firebox ? Both finished products looked Fabulous 👌 as you always do the best cook...Best Regards...ff😎
I only have a small electric smoker. It's only my wife and I. I used to help out a friend years ago. We had 2 cookers. We would do 2-20# beef rounds, 3-20# fresh hams and a 90# pig for a picnic.
That thing is so big that when you loaded it up I could hear an echo! Damn those brisket look so good. Wish I could get a couple of slices from each right now.
oh snap, you did two briskets on the new smoker?...and here we thought you were just buzzin in last week's live chat 😂 but it's good to see that new smoker in action!
Very nice looking briskets for sure Joe. In a KCBS comp they got that 9 for appearance hands down my friend!! I bet it was a little intimidating on that first cook on that GIANT, but you nailed it brother!! Great video
It seems to me that the brisket with the yellow mustard as a binder has more of a SHEEN/SHINE to to it.. If it makes a difference.. Gr8 1st cook Joe 🤙🤙
Damn Joe, those briskets looked so yummy I was about to lick my tv screen.., lol. All jokes aside, I wish you nothing but success in your new venture. God Bless America......
That point looks delicious, I havnt had the nerve yet to try smoking a brisket, so far just steaks/burgers/chicken/ribs. I cant wait no longer after seeing that, the second the snow melts I am giving it a shot, with mustard binder of course!
Absolutely love your videos! Perhaps you can shed light on a serious question: why the heck isn't there an HEB in El Paso? We lived in San Antonio for many years before returning to the El Paso area but we miss HEB badly! So glad we found your site. Looking forward to your food truck. I guess it's going to be a big rig semi to hold that giant bison pit!
Thanks Guy! I'm with you on not having an HEB. I actually called them a couple of times asking them to hurry up and come to El Paso. Midland and Lubbock are the closest ones to us. 👍🏼
Hello Brother Joe. Amazing videos as always! In this video, you mentioned that you seasoned your brisket with SPG and then leave it the fridge overnight. Will that make the brisket more flavorful and juicier?
Joe I noticed that the smoke ring was much deeper color than your other briskets videos or maybe I'm just getting blind lol either way fantastic cook my brother
The way I see it, if I am going to use a binder, I want something with flavor to it. So I use BBQ sauce of some kind. Honey BBQ, spicy BBQ...whatever. More flavor and it's something new every time.
The mustard brisket was closer to the firebox. That's why it had a better bark when you wrapped. To do a proper test you should've kept them at the same distance from the fire
Nice job Joe! Your stacked looked clean but your smoker had nice thin blue rolling on the inside. We’re you able to see any blue smoke out of the stack? How Smokey was the brisket? Is that firebox insulated?
Thank you for watching this brisket video. Check out my delicious Pickled Red Onion recipe video next! ruclips.net/video/ifRpwe3wiJU/видео.html
You know your smoker is a beast when your voice echoes through it!
Great cook as always Joe!
Placing those two briskets is like throwing a hot dog in a football stadium! Wow!
That's hilarious!🤣🤘
Congratulations on the 1,000 gallon! The briskets look fantastic.
Absolute perfection from trimming to tasting! ... And the first cook on a brand new smoker!
I don't even smoke cigarettes let alone brisket. Your videos are great, and full of good information. Thanks bro.
Thank you Kevin. 👍🏼
I think you do about the best trimming job on RUclips. My hero!
Lovin' that Bison! Looks like an aircraft carrier inside when you open the doors 😄
No kidding, it's built like one too. 👍🏼
Love it when your voice echoes in your pit.
Thank you, thank you, thank y....😁
You’re killin the game Joe! Both of those briskets looked fantastic 🤘🔥
Thanks so much Ryan! 👍🏼
That my friend is the maiden voyage to end all mayden voyages! Ill have to try mustard on my brisket! CONGRATS JOE!
1000gal smoker - $25,000
$5 per gal fuel to go get it - $1250
2 prime briskets - $200
Showing off your skills on RUclips - PRICELESS!!!
👍👍. Impressive Joe!
Pretty darn accurate!🤣
Good job Joe! As always, bless you bro 🙏
Another great video Joe! That bark looks amazing! I could almost taste that thing from over here!!
This is the most delicious brisket of all time! Two thumbs up Joe!
Thanks so much for watching and for the compliment 👍🏼
You never disappoint Brother Joe!! That was a Savage cook, the Bison 🦬 knocked it out!👌 both briskets looked absolutely amazing, you need to invite the whole neighborhood over on one cook to bring some meat over and fill that badboy to the max!! It Sounded like you were in a cave with the echo in that beast!😁 thanks for sharing, have yourself a great one, you all stay safe!👍🍻👊🤘
I'd like to fill it up, even if I sell the brisket at my cost. It definitely echoes in there!🤣 Thanks for watching brother Craig!🤘
Dude absolutely loved the way you taste tested your slice's. Man bites.
I was surprised to hear that was your first HEB brisket. Being from Texas those stores are everywhere. Love your new 1000gl toy.
The new intro rocks . as a professional amateur I give 10 /10.
Thanks Rene! 🤘
Those briskets looked amazing and I love the way you went full-on carnivore in the taste test. I cracked up when you were putting the briskets on for the first time. Sounded like you were talking to us from a cavern. That smoker is epic.
Thanks Jeff, those were MEGA bites.😁👍🏼
Both briskets look absolutely amazing. Lots of juice. Extremely tender. Cheers, Joe! 👍👍✌️
Boy oh boy, how that big brisket jiggled!!!
man you made the trimming look so easy!
Very nice brisket!
That is very thick brisket Joe! Your taste tests look primal and perfect. Cheers to many more great cooks on Katelyn. It is a beast cooker.
Thank you Brian. This is such a fun smoker to use. 👍🏼
@@SmokinJoesPitBBQ Just watch your toes!
Bet that was an awesome trip to go pick your smoker up. Iv been waiting on this video!
Absolutely great job sir! Congrats on the new smoker. I use mustard on beef as a binder and molasses on pork. Works for me
Nice Pete! I've never tried molasses before. 👍🏼
@@SmokinJoesPitBBQ thanks I have a pork butt video on my channel you might like
Great first cook Joe!!!!!
Those smoke rings were right on deep and dark. Thanks for experimenting with the binder or not. I agree the bark looked more richer in color.
As always thanks for sharing.
Hey Crockett, thank you for watching. The smoke rings were solid 👌
My method is this.
Mustard for pork.
Worsheshire for beef.
Cooking oil for poultry.
Of course tallow, lard, and stuff like that helps to on some stuff.
Nice echo going on when you put the 1st brisket on thats a big pit great video as usual 👍
Thank you bro! I appreciate you watching 👍🏼
I do use a mustard binder on my Briskets, they look awesome !
Awesome! The rub definitely sticks to the brisket a bit more. 🤘
Dude.... Those look delicious!! Great job..
Thank you Mule. 👍🏼
Great first cook on that beautiful Bison. That brisket looks delicious🤤👍😊
Thank you Bobbi. This was such a fun cook.👍🏼
Looks like a lot of fun Joe!
Outstanding video Joe. So glad I sub'd. When I use a binder I use typical yellow mustard but add some Worcestershire, Soy sauce (for Umami) and a healthy dollop or 2 of horseradish for a subtle kick that hits you in the back of your throat.
Killer brisket Joe! That bison smoker is a beast!
Thanks Andew! That Bison is definitely a game changer. 👍🏼
Been waiting for this video, excellent video Joe! Question for you, did you notice a substantial difference on the smoke flavor compared to your other smokers?
Great cook and congrats again! I wish I had known you were in Forney I would loved to have met up!
I almost sent you a message but it was a quick in and out. Next time I'll definitely get a hold of you buddy. 👍🏼
Hey Joe, 👋 when you put both Briskets back in smoker (wrapped) You did not say what Door location they went into ? Based on shelf on right it looked like closest to firebox ? Both finished products looked Fabulous 👌 as you always do the best cook...Best Regards...ff😎
Looks very nice.
I would love to have either one of those here now.
Joe, two thumbs up for just grabbing those slices and tearing into them. Looks ridiculous Joe!!!!
Thank you buddy! They were pretty savage bites. 😁
Dang!!! I'm starving now!!! Looks fantastic!!!
Thanks Fred, these briskets were tasty!👍🏼
I only have a small electric smoker. It's only my wife and I. I used to help out a friend years ago. We had 2 cookers. We would do 2-20# beef rounds, 3-20# fresh hams and a 90# pig for a picnic.
@@fredsalay720 nice! Sounds like fun. 👍🏼
Briskets looked beautiful. I normally don’t use a binder. Hope you enjoyed the new que ✌🏻🥃
That thing is so big that when you loaded it up I could hear an echo!
Damn those brisket look so good. Wish I could get a couple of slices from each right now.
I enjoyed watching this cook congrats Joe.
Oh yeah! Looks amazing! I gotta gear up to head to El Paso when your food truck opens!
Should of done the prime rib. Loved it when u sis it low and slow. First I’ve seen
Thanks Martin l, I appreciate you watching 👍🏼
As usual, you nailed it Smokey Joe.
Thank you!🤘
You just had to eat it in front of us! That looks excellent
Thanks Alan. 🤘
Absolute perfection!
Thank you Joe!🤘
Great looking Briskets Joe Great results for first cook.
oh snap, you did two briskets on the new smoker?...and here we thought you were just buzzin in last week's live chat 😂 but it's good to see that new smoker in action!
Congratulations on the new smoker
Thanks Cesar!👍🏼
Very nice looking briskets for sure Joe. In a KCBS comp they got that 9 for appearance hands down my friend!! I bet it was a little intimidating on that first cook on that GIANT, but you nailed it brother!! Great video
It really was. The sheer size of this smoker had me nervous. I can't wait to see how it cooks other meats. Thanks Mark. 👍🏼
I use a binder of spicy brown mustard just what I always do I want to say it helps the flavor but who knows
I think you will get some flavor with the spicy brown mustard because of how coarse it is. 👍🏼
It seems to me that the brisket with the yellow mustard as a binder has more of a SHEEN/SHINE to to it.. If it makes a difference.. Gr8 1st cook Joe 🤙🤙
Thank you Dewayne, this was such a fun and delicious cook. 👍🏼
I've had good results using a rub of coarse black pepper, kosher salt, Lawry's seasoned salt and celery seed. Ratio about 50/25/20/5.
Nailed it…. Love the new smoker……. Mustard always gives me a better bark. Great trial 😎👍🔥
Thank you John! Mustard is staying for sure. 👍🏼
Both were looking fine from this screen!
Thank you so much for watching 👍🏼
I am old school. we never used a binder. and we rubbed the rub into the meat, why its called a rub lol mustard one look better. nice cook joe
Alter Falter, einfach genial
Thanks for watching 👍🏼
Very nice job Joe!!
Nice cook it would be kool to know how you maintained the fire management all day ?? How much wood did u go threw ??
NICE FIRST COOK ON THE BEAST
The drive from El Paso to Forney had to seem like forever.
It wasn't to bad. The fact that we left after work on Friday made it tough. 👍🏼
Solid first cook Joe!
I don't actually use a binder I find that it sticks pretty well to the briscket and gives a nice bark
Both ways work great! 👍🏼
@@SmokinJoesPitBBQ the reason why i don't and won't use mustard as a binder is because it gives my wife bad eggy burps
Damn Joe, those briskets looked so yummy I was about to lick my tv screen.., lol. All jokes aside, I wish you nothing but success in your new venture. God Bless America......
Great looking brisket Joe!
That point looks delicious, I havnt had the nerve yet to try smoking a brisket, so far just steaks/burgers/chicken/ribs. I cant wait no longer after seeing that, the second the snow melts I am giving it a shot, with mustard binder of course!
You got this Mike! I was the same way on my first brisket buddy. You'll get it. 👍🏼
Joe that smoker is huge! 😂 The briskets looked delicious!
I have found when the fat is really cold the rub doesn't stick to it very well. So I'll use a binder on the fat side.
The fat does dry out too. Unless you trim and immediately season. Thanks for watching Dan. 👍🏼
Always thumbs up for you
Excellent cook brother Joe!
Awesome video Joe! Loved it bro
Looks like the new pit is a hit! Great cook.
Yeah buddy, it works great!👍🏼
I swear we all have that one friends dad that is like this.
🤣 I must be that guy 👍🏼
@@SmokinJoesPitBBQ Keep up the entertaining content my man!
Mustard for the win it’s the best from what I’ve found
Absolutely love your videos! Perhaps you can shed light on a serious question: why the heck isn't there an HEB in El Paso? We lived in San Antonio for many years before returning to the El Paso area but we miss HEB badly! So glad we found your site. Looking forward to your food truck. I guess it's going to be a big rig semi to hold that giant bison pit!
Thanks Guy! I'm with you on not having an HEB. I actually called them a couple of times asking them to hurry up and come to El Paso. Midland and Lubbock are the closest ones to us. 👍🏼
Man o man I want to take a bite of that!!
Mustard is what I use and recommend also!
Joe what about dry aging a Brisket for about 30 days? I saw Guga do it once for I think either 45 or 60 days and it was amazing!
Looks delicious as always Joe 🤙🏽
I don’t use a binder on brisket.
Nice Jon. Both tasted the same but the bark was a bit more pronounced on the brisket with mustard. 👍🏼
i use mustard and pickle juice combo as my binder
I've used that too, works 👍🏼
Man, I'm really craving some brisket.
Thanks for watching 👍🏼
Hello Brother Joe. Amazing videos as always! In this video, you mentioned that you seasoned your brisket with SPG and then leave it the fridge overnight. Will that make the brisket more flavorful and juicier?
Yes it will. You're dry aging it a bit plus it allows the seasonings to penetrate into the meat.
Nice first cook. Large briskets looked like coffee table coasters in there. 🙂
LOL ...no kidding. 👍🏼😁
Joe I noticed that the smoke ring was much deeper color than your other briskets videos or maybe I'm just getting blind lol either way fantastic cook my brother
DAME JOE ... NOW I GOT TO GO SMOKE ME A BRISKET THIS WEEKEND ...DAME 😛
The way I see it, if I am going to use a binder, I want something with flavor to it. So I use BBQ sauce of some kind. Honey BBQ, spicy BBQ...whatever. More flavor and it's something new every time.
Very awesome, thanks for sharing
Excellent
Thank you bro!🤘
Love your Videos
Looks awesome as usual.
Good Job Joe next time you cook can we get a fire box management along the way
Hey Darryl, I plan in doing a fire management video soon. 👍🏼
Bite like a man I love it.
You should do a beef clod shoulder it’s funny your smokers so huge your voice echo’s. I like Valentina hot sauce as a binder great brisket’s Joe!
Nice Rodrigo! I like the idea of using Valentina as a binder. 👍🏼
The mustard brisket was closer to the firebox. That's why it had a better bark when you wrapped. To do a proper test you should've kept them at the same distance from the fire
I didn't want to do that. I purposely placed them in those areas to see how the different zones cooked. 👍🏼
@@SmokinJoesPitBBQ oh I thought the purpose of the experiment was to see if a mustard binder was relevant or not, my mistake
@@alphabravo34 well sort of. But mainly to see how my new smoker cooked in different areas.👍🏼
Nice job Joe! Your stacked looked clean but your smoker had nice thin blue rolling on the inside. We’re you able to see any blue smoke out of the stack? How Smokey was the brisket? Is that firebox insulated?
Looks really good smoking joe
Thanks so much Ron. 👍🏼
Sorry it took me so long to catch up on your video but I knew you'd nail it
Thank you Ernest. 👍🏼
I use Worcestershire sauce for the binder.