Cooking Select Grade Brisket on the 250 Offset
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- Опубликовано: 13 июл 2023
- USDA Select grade is the lowest you can find for beef here in the US. Most people don't even want to touch it fearing the inferiority it can produce when you cook them. While it's true for cooking steaks and other fast cooking methods, smoking brisket is on a different dimension. How will it fare?
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We need weekly vids from fikscue on god forreal forreal no cap!!!
You gotta help me edit then brah.. that’s the bottleneck lol
I like the way you show a lot of the actual cooking part. Most videos are just putting it on, one check and maybe the wrap. Lots of checking, foiling dry spots. temperature checks, adding wood from you though. More like a condenced version of the whole process.
Thanks for watching!
Love watching your videos. Every time I see you in the notifications I watch!
Thanks so much! Really appreciate it 🙏🏼
This video is great. I've always noticed that my local Walmart will have a "choice grade" brisket in the pile with all the "select grade" ones, and I have always tried to snag that one. It's good to see that as long as my process is consistent, my results will probably be also.
Thanks for watching!
Welcome back - great video - and the Big Phil pit is still lookin good!
Thank you! Yeah the pit is doing great
Great video Fik! I think it all comes down to the cook and you have that locked down!
Thanks my brotha!
Appreciate the video and always respect how you showed you can always make great bbq with cheap meats, which really what makes BBQ great and affordable.
Appreciate you! Thanks so much for watching
The amount of time and effort you put in a brisket cook is insane💯💯.. i end up taking a bite or two and vac seal the rest for a rainy day.Great video brother👍🏽👍🏽
Thanks Omar! Appreciate you bro 🙏🏼
Awesome cook brother. hope to be able to make briskets like that one day but i am working on it!!!
Of course you can! Thanks for watching man
Good video!
Thanks for watching!
You're back!
I am 😁
Looks amazing. I wish I could make a select that good
Thanks! Of course you can
Your content has made me a better brisket cook! Just wanna say thanks yo. Gonna try leaving the mohawk aka Millennium Falcon Brisket.
Yo appreciate that man! The fastest hunk of junk in the brisket galaxy lol 💫
The only “Hanging Mohawk” brisket video on RUclips!!
Thanks for watching!
Consider Snow's in Texas who have been in the top 10 for years, often neck and neck with Franklin in the top 3 say they only use select. Ingredients are important. But I think Technique ans the proper Execution of said technique are most important. Good video, your results are what I to have experienced.
Thanks Victor! Appreciate you watching
So happy to see you had another video posted. I’m drooling over your food warmer. Which brand and model did you get and are you happy with it? Thank you, sir!
It might not be a bad idea to do a video review on it. I can’t imagine I’m the only person curious about it, plus it could be good for your channel. I think there’s a fair amount of people out here that respect your opinion. 👍🏻
Appreciate you Brandon! The warmer is Avantco HPI-1836. Loving it so far. Will do a review on it. Thanks for watching man
@@fikscue thank you for sharing and being so helpful. For what it’s worth, I sincerely appreciate it!
Nice vid!!! Got me ready to fire up the pit in this 200 degree weather
That's what's up! Where are you located?
Finally bro! It’s been too long!
Definitely has! Thanks for watching man
If I have to smoke a select brisket, I will inject it with room temp tallow in the point and flat. It adds to the flavor and juiciness of the brisket.
Great video! I feel like these comparisons are always a crapshoot though - some selects will probably be better than choice, choices better than primes, and vice versa. Feel like you'd need to do a bunch to get any conclusive results.
I agree. Bbq comparison cooks results are hard to predict. Thanks for watching man!
Hey Fik, New sub here, what internal temp were briskets when you took them out of the warmer after 13 hr rest?
Just curious why you took the warming oven down to the low 100’s and then back up to 140. I’ve mainly seen a 150F rest kept even.
They were just a little over when I pulled them and didn't want them to carryover too much. Normally I do 140 all the way.
What thermometers are those?
Hey brother, what kind of brisket knife is that you’re using?
12" generic slicer I got at Restaurant Depot
Do you sell brisket? Your last video you did 7. I don't know what I would do with 7 briskets other than sell them.
Yes I do
Just saw your channel and vids. I’m in Martinez, how can I buy brisket from you?
How do you cold smoke in an offset ?
Low temps from 100-150 for about 4-5 hours
@@fikscue Ty sir
What grade do you normally cook?
Choice or Prime. Been doing Select too the past few months.
A+ bbq
I feel like for the majority of people who are coming to youtube to learn how to cook (and that is NOT at all meant to be derogatory), the grade of meat shouldn't be at the top of their concerns. Trim, seasoning, fire management, managing the meat over the length of the cook, and so on, should be their top priorities. To me it doesn't make sense to be worrying about prime, and wagyu, and buying snake river farms and covering in wagyu tallow, if you don't feel you have all of those things nailed. There is so much variation even within the same grade of beef that you could have two primes briskets cooked on the same pit not turn out exactly the same. In fact, that's probably more common in a backyard cooker than not. Not to mention, you buy the nicest cut you can afford, it doesn't come out well, and you are deflated, or worse, concluding that brisket is no good.
EDIT: Nice to see you back! Been a minute. Always love you vids, this one included!
Nailed it. Thanks so much for watching!
I agree. I’ll admit that I am a pellet smoker user so I can’t talk much about the skills required for fire management in an offset. Although I would love to eventually get an offset smoker if I can source the wood reasonably (I live in the suburbs and there’s not a lot of wood available around me).
But for my experience using a pellet or a charcoal box grill, I think what matters the most is knowing that the first few will not come out well and that it is a learning curve and skill that has to be built and positively reenforced. The first brisket I made was dry and fell apart. The second was tough and chewy. The third was edible without having to cook again or make sandwiches. The fourth was better when I learned that I prefer the foil boat method to the foil wrap method. The fifth I used butcher paper wrap and foil boat and it came out the best in terms of texture. Especially when I tossed it under the broiler for 5 minutes to crisp up the bark (fat side up) before carving and serving.