I have 3 of Steven's cookbooks, love them all. I still catch his shows on PBS occasionally. I don't believe in rub rules, season how you like it. You're the one eating it. Your brisket looked delicious. Thanks for sharing😃
Been waiting all week for this one! Glad you made your own rub (we've got that book, too), that's what we're all about. It's fine if you want to go out and buy em, but I think you're paying a lot for a bunch of salt lol! Anyhow, gotta say your overnight brisket looked like it turned out much better than mine. I'll chalk it up to the UDS and the cook! Great job Big Lew and thank you for sharing!
Lew, you are truly awesome!!! I haven't forgotten the rub I promised to send you.... things are beginning to return to normal here and I'll get that off soon!
HaHaHa. That's great. A country boy can survive. I was 2 inches away from a UDS build before I got the WSM. When Justin did the cook using the Weber extension Rack, it sold me cause it allows you to hang ribs and stuff like the PBC. Thanks
Lew... I can't believe you pulled an all nighter. lol. Brisket looked great... I'm the same way I don't spritz or wrap my meats, to me it's an extra step and added cost and waste. Anyway good to see the UDS in action. Thanks! biglewbbq : )
Biggs' Home Cookin' Thanks for watching Biggs. I will baste, or wrap meats but I have to be awake to do it. To be honest, I should have injected this one. I did let it sit with the rub on it (dry brine, I guess) for nearly 3 hours. That part was taken out of the final video.
I cooked that last summer. First brisket on my UDS. I’ve cooked a couple more since then with out a video. That one was a little on the dry side but it wasn’t anything sauce couldn’t fix. As for Raichlen, I love his books. Not so much his TV shows, though his first series “BBQ U” was good. Primal Grill was not as good, and Project Smoke is worse. He cooks to many fancy pantsy things on there that I am likely never to try. But the books have all kinds of things in them that I use often. Like that Ragin’ Cajun Rub. It is cool that you got to meet him. He is very knowledgeable, but I bet he learned something from you Johnny. Thanks for watching.
Damage, not sure where you are from but after seeing your other comment and this one leads me to believe.it is a place where griping, complaining and running down are acceptable behavior. Just to let you know I have about 100 top ten finishes in bbq Cookoff. And have beat some of the people that are seen on tv. I also have a bbq business where my son and I cook briskets every weekend. So I say if you are such a great bbq cook post up some of your cooks in your channel and let’s see what you can do. But I will put my 35,000 subscribers up against your 400 anyway. Have a great day trolling.
You are the trend setter it seems like. When you do something I see other people doing it shorty thereafter. I will be doing Brisket flats in 2 weeks. Lol
MeatHead Forgive me brother . It has been a hectic week at work, also we experienced a death on the family and we've had an emergency car repair. I've only watched two YT videos since Sunday. ( it's now late Thursday afternoon.) I plan to catch up for lost time this weekend. I'll watch it soon. BTW the only two I watched this week was Bigg's and Kajun Kravings.
Big Lew BBQ mine is one you can put on the big screen tv, pop some popcorn, kick your feet up and relax. No words, only soothing music and food. Sorry about your loss.
Looks really good! I only ever cooked one brisket - back in june - and it was nowhere near this. Time to get another one to try. Will have to be on the kettle though, i only have a mini-wsm and it would not dit on that, so i will check your other video. Thanks for sharing Ps cayenne goes on most things :)
Awesome color on that brisket, nice smoke ring too! I couldn’t agree more about the UDS they will hold temps like no other! I also Subbed #598 and gave you a 👍🏼 Thanks for sharing -Joe
Smokin' Joe's BBQ Thanks man. I appreciate you finding my channel. I just checked out yours and saw you were a UDS guy to and subbed right away. Then watched your wing video.
Damn!..You are FUNNY!! "If you can't find 'Filet' powder, you NEED to move!!" I laughed for another hour after hearing that crack!!..God Bless, Lew!... Keep yo-self cooking, my man!!...and keep making these videos as well..PLEASE!!! Ron, in Carmel, Cal
Looked good to me. Hey, I grew-up where my family didn't really cook, we struggled at grilling etc just a meat and potato family. My g-pa loved crispy to the point of almost burnt bacon, same with his toast and I don't think I ever ate medium rare or better for the first 18 years of my life. So now I prefer my bacon very crisp, and love the prime rib end, and burnt ends...although while at the cabin, my pops and g-pa could cook some great fry pan trout:)
So was that Ragin Cajun Rub spicy? I've got that book as well and Raichlen is the reason I started smoking meat! His old PBS show BBQ University was what got me hooked!
Onion's Smoke Shack I don't think it is to spicy, very familiar flavors to me. Hey, that's the thing about recipes if you want it spicier, or sweeter or more savory. Then add to it, if you want it less flavorful then subtract stuff.
Good Morning...thanks so much for sharing this video my friend.
I have 3 of Steven's cookbooks, love them all. I still catch his shows on PBS occasionally. I don't believe in rub rules, season how you like it. You're the one eating it. Your brisket looked delicious. Thanks for sharing😃
Christy's Cooking Channel I like his shows, too. Thanks for watching.
Been waiting all week for this one! Glad you made your own rub (we've got that book, too), that's what we're all about. It's fine if you want to go out and buy em, but I think you're paying a lot for a bunch of salt lol! Anyhow, gotta say your overnight brisket looked like it turned out much better than mine. I'll chalk it up to the UDS and the cook! Great job Big Lew and thank you for sharing!
Barlow BBQ it was a bit dry but nothing a little sauce couldn't cure!
And nothing wrong with that, I've been in that predicament before and will be again soon enough I'm sure!
Nice !!!!! Looked great. I'd luv to smoke a brisket, but not very common around here. That UDS works great !
Excellent cook Lew. I don't think it could get any better cooking hands off like that
Lew, you are truly awesome!!! I haven't forgotten the rub I promised to send you.... things are beginning to return to normal here and I'll get that off soon!
Onion's Smoke Shack I'm glad you're are feeling better.
Big Lew BBQ feeling pretty dang good. Thanks!
Looked better than the one I tried once. Very tender. Bout time to get my nerve back up.
Good job and I like that UDS
PHIL IN FLORENCE Thanks Phill. I can grill on it too. He HE!
HaHaHa. That's great. A country boy can survive. I was 2 inches away from a UDS build before I got the WSM. When Justin did the cook using the Weber extension Rack, it sold me cause it allows you to hang ribs and stuff like the PBC. Thanks
PHIL IN FLORENCE Cool I have a rib hanging plan in the works.
Now that is some delicious Brisket!!
Lew... I can't believe you pulled an all nighter. lol. Brisket looked great... I'm the same way I don't spritz or wrap my meats, to me it's an extra step and added cost and waste. Anyway good to see the UDS in action. Thanks! biglewbbq : )
Biggs' Home Cookin' Thanks for watching Biggs. I will baste, or wrap meats but I have to be awake to do it. To be honest, I should have injected this one. I did let it sit with the rub on it (dry brine, I guess) for nearly 3 hours. That part was taken out of the final video.
Nice looking brisket buddy. I have the book you got the recipe from. Good book. I got to meet Steve Raichlen a couple of years ago. Real nice guy.
I cooked that last summer. First brisket on my UDS. I’ve cooked a couple more since then with out a video. That one was a little on the dry side but it wasn’t anything sauce couldn’t fix.
As for Raichlen, I love his books. Not so much his TV shows, though his first series “BBQ U” was good. Primal Grill was not as good, and Project Smoke is worse. He cooks to many fancy pantsy things on there that I am likely never to try. But the books have all kinds of things in them that I use often. Like that Ragin’ Cajun Rub. It is cool that you got to meet him. He is very knowledgeable, but I bet he learned something from you Johnny.
Thanks for watching.
If you're from Texas and think that was a good looking brisket, you have much to learn.
Damage, not sure where you are from but after seeing your other comment and this one leads me to believe.it is a place where griping, complaining and running down are acceptable behavior. Just to let you know I have about 100 top ten finishes in bbq Cookoff. And have beat some of the people that are seen on tv. I also have a bbq business where my son and I cook briskets every weekend. So I say if you are such a great bbq cook post up some of your cooks in your channel and let’s see what you can do. But I will put my 35,000 subscribers up against your 400 anyway. Have a great day trolling.
I always use a water pan and never lift the lid to mop. always turns out juicy and tender
Hey Lew great looking brisket brother! Even a Walmart brisket can be on point! Great video!
You are the trend setter it seems like. When you do something I see other people doing it shorty thereafter. I will be doing Brisket flats in 2 weeks. Lol
MeatHead I'm no expert in Brisket or trends. Hey thanks for watching.,
Big Lew BBQ did you happen to check out my Ultimate Pork Butt Video? I didn't see anything from you amigo
MeatHead Forgive me brother . It has been a hectic week at work, also we experienced a death on the family and we've had an emergency car repair. I've only watched two YT videos since Sunday. ( it's now late Thursday afternoon.) I plan to catch up for lost time this weekend. I'll watch it soon.
BTW the only two I watched this week was Bigg's and Kajun Kravings.
Big Lew BBQ mine is one you can put on the big screen tv, pop some popcorn, kick your feet up and relax. No words, only soothing music and food. Sorry about your loss.
Big Lew BBQ big Lew, my condolences and deepest sympathies on your loss. I will keep you and your family covered in prayer!
I knew I smelled a brisket coming from your beck of the woods! Looked fantastic!!!
Looks really good! I only ever cooked one brisket - back in june - and it was nowhere near this. Time to get another one to try.
Will have to be on the kettle though, i only have a mini-wsm and it would not dit on that, so i will check your other video. Thanks for sharing
Ps cayenne goes on most things :)
Go for it, Lars! I've done brisket on the Weber Kettle a number of times and it's not hard to do.
Barlow BBQ I will see lol. But i guess i will get it right in the end :)
My motto: go for it and ask questions later. You'll get there!
Lasse's Food and Barbecue here it is. ruclips.net/video/QA9yPEHKqIc/видео.html
Big Lew BBQ thank you Sir ./\.
Awesome color on that brisket, nice smoke ring too! I couldn’t agree more about the UDS they will hold temps like no other!
I also Subbed #598 and gave you a 👍🏼
Thanks for sharing
-Joe
Smokin' Joe's BBQ Thanks man. I appreciate you finding my channel. I just checked out yours and saw you were a UDS guy to and subbed right away. Then watched your wing video.
Big Lew BBQ
Thank you! I greatly appreciate it 👍🏼
-Joe
Damn!..You are FUNNY!! "If you can't find 'Filet' powder, you NEED to move!!" I laughed for another hour after hearing that crack!!..God Bless, Lew!... Keep yo-self cooking, my man!!...and keep making these videos as well..PLEASE!!! Ron, in Carmel, Cal
I like how it got quiet for a second before he said this is Louisiana 😂😂
Hey Lew….You know what to do…….We all learn a little bit with each cook. Smoke On Brother! \m/
hi lew I was down to local menards & found that hookie thing you use . it was on red tag sale $7.50
Oh my that looks so stinking good!! Yummy!!!
Glad I re-watched this, gonna need practice for next week. Great post LLLLLeeeeeeewwwww.
Gregor Miller Wasn’t my best brisket, but the dryness was nothing sauce couldn’t fix.
Looked good to me. Hey, I grew-up where my family didn't really cook, we struggled at grilling etc just a meat and potato family. My g-pa loved crispy to the point of almost burnt bacon, same with his toast and I don't think I ever ate medium rare or better for the first 18 years of my life. So now I prefer my bacon very crisp, and love the prime rib end, and burnt ends...although while at the cabin, my pops and g-pa could cook some great fry pan trout:)
🔥🔥🔥
So was that Ragin Cajun Rub spicy? I've got that book as well and Raichlen is the reason I started smoking meat! His old PBS show BBQ University was what got me hooked!
Onion's Smoke Shack I don't think it is to spicy, very familiar flavors to me. Hey, that's the thing about recipes if you want it spicier, or sweeter or more savory. Then add to it, if you want it less flavorful then subtract stuff.
I wanna do something like this for Easter. Do ya have a corned beef post?
Gregor Miller no but I need to do one
Yummy 😋
The entire Lockhart set, that’s about 214 years of bbq if you include Luling, uses salt, pepper and Cayenne. So you are just fine with real Texans
Doggo at 1:32
Think that's Waldo, maybe Jake. I hope it's not a chupacabra!