So glad to see you fine with an imperfect trim. That really helps the guys like me who beat themselves up for not doing a perfect trim like on most videos. Keep up that awesome work. You are my go-to bbq reference material. Thank you.
If it tastes great who cares how the trim looks. You're not gonna see it under the rub and after hours of cooking. Let the competition boys worry about winning a beauty contest ❤
Brad, that looks great! You're starting to sell me on a CHUD box. I cook on a weber almost exclusively as I do not have nor can afford, nor have the space, nor cook for enough people to justify an offset. One trick that I learned is that when I cook direct heat, when I am done, I save my left over charcoal (in a covered steal pal at first, then a couple days later or when the pale is full, I throw it in a paper bag). Then when I do my slow cooks, like a brisket, I use the old charcoal, not at the start, but when it's time to refill. At the start, I let the new charcoal get to temp and wait for the nasty white smoke to go away before I put my protein on. Then when I go to refill I use the old charcoal that I have saved, and there's no dirty smoke from that. The only smoke I get pretty much is from wood chunks. You don't get that SUPER smokey taste that way. It comes out more subtle like on an offset.
I use a bullet style cooker and the fire management is a perfect lesson for that. I know it wasn't intended, but it helps me a bit! Always great videos!
Really appreciate this video. I’ve had my Cuddy B. for a couple months now. And I love it. But I am still learning fire management and heat “regulating”. This video had some tips that will help me in future for sure. Thank you for the videos and for re-introducing me to hill style direct heat bbq.
Before I finish watching, I going to say, yes you can. You can cook a great brisket on a weber kettle or a UDS. It's just easier on some cookers than other. Different kinds of fire management, water pans and fuels.
What's the process for getting the brisket ready for the long rest? Tallow and wrap in plastic wrap? Just picked up a warmer and would like to know that aspect. Thanks!
Aaron recently did one on a Kamado and used a stack extension to increase the convection. The results were pretty surprising and I bet it would work on the mini-Chud.
Brad i use chunks they xatch and burn through quicker but means imo cleaner smoke, so things dont get too smokey. Done a few briskets always turned out good
I do the snake method on a weber kettle and don’t need to touch it for 6 hours at a time. This year i’m doing a bigger 17lb brisket so i’m a little worried.
I love the video man. You have given me a lot of inspiration to try more on my smoker. I don't have a offset yet but use my traeger. I have some turkey bits on it right now for stock and gravy on Thanksgiving. Keep up the good work and I look forward to watching more and more of your content.
Hi Bradley follow up to you using Breville pro toaster oven for your long rest of brisket. Are you still using and how well does it work? Thinking of upgrading my roaster Thanks T
Love the boat technique. Definitely try that more often w packer briskets. I also have my rub consists of Montreal steak seasoning, 10 mesh, 12 mesh, 14 mesh and 16 mesh black pepper, garlic pepper, garlic and onion powder, and hamburger seasoning.
Playing around on my WSM I’m starting to think I don’t like the taste when I add unlit charcoal mid cook. For now I’m going to light it in a chimney first.
It may be the fat dripping onto the coals. I know the wsm has a water pan but some fat still probably makes it to the coals. I don’t use my PBC too much bc of that charbroil taste gets too overwhelming very quickly
I have a pro smoker from a shop cakled thw range here in uk l, very versatile i can raise the greats to grill, lower 8 and do it off to the side like a webber and ive made some cracking bbq food, very versatile way to cook to appreciate the qide arrange of vids/content/methods
Well, I think this means you need to make a heat deflector and see if you can turn this into a kamado style cooker. You can turn up the convection without worrying as much about burning up the bottom.
hey Chuds. Iam from Germany and i watch your videos for over a year. your a great dude i like the way you design your videos. here my personal issues. Germany is not a country known for BBQ. Smokers that would fit the standards of the ones you build or similar ones like fatstack smokers or a franklin one are not availible here. do you see any chance of gettig a good smoker without building one myself ? cause iam not so good of a welder....... keep on the good work with your videos for us wiewers to enjoy.....
I know enough about Germany to be very dangerous. Most of the pits that have been made before 2000 were made from used metal. Texas is full of metal. We are the opposite of Germany. It runs in cycles, people don't throw anything away, then when junk prices go up,we sell our junk. Germans treat junk like toxic waste. Some Texans say "I might need that someday or I'll sell when the price is better." Many smokers were made from propane or butane tanks or vessels that became junk. The oilfield provides metal and welders to build smokers. You Poor Germans have so many regulations, rules and general hoops to jump through it would drive a Texan insane. Your neighbors would probably complain about the smoke in the air. You would have to pay a bribe in the form of smoked meat to anyone that complains. Making good barbecue requires good wood. Yes you have oak there in Germany, but does it make good smoking wood? Texas has oak, mesquite, pecan, hickory, potentially dozens of varieties of trees that make meat taste good. You will have to build your smoker yourself. It doesn't have to be in the form of a tank or vessel. It could be made of stone or brick and metal for a lid. I have 2 electric smokers that use wood chips or sawdust for smoke generation. I'm not trying to discourage you. It will be harder to accomplish your goal just because of your location. How about you immigrate to Texas. Millions of people are just walking across the Rio Grande everyday. It would be easy. I know you have a skill and the desire to work... Your German. Yes Texas is hot in the Summer. Most things that grow here have thorns and stickers on it. Yes there are a few venomous snakes. Hey you can own guns, buy land, buy a nice diesel pickup, build about anything you want and you don't need to ask for permission. Just do it. We have freedom here. I don't know for how long, but I guarantee you it will longer than Germany will be free. Beef is everywhere, you could raise your own calf and get it processed and cut just like you want it. Think about it.
Do y'all sell drawings of the Chudbox? Like CAD drawings with measurements and whatnot. Could be a cool "product" to sell so people can make their own at home if they can't afford the real thing. Love all that y'all are doing!
I watched his build video about 20 times. Paused and snapped screen shots. Most everything to build you can get from the video. Specs are on the website for the most part. I got mine built about a month ago. First time welder but it turned out pretty good. Just finished my “chud press” last weekend.
Just curious, for areas that were accidentally scalped, has anyone placed a sliver of fat over it? Not in hopes of repairing it, but at least allow fat to render over and protect that open area.
Thanks for the video Bradley, I have a bullet smoker and was a bit apprehensive about smoking a brisket because of the time it takes and fuel and fire management, this video gave me some great tips and information on the subject, thanks mate, keep up the Informative videos, 👍✌
I love the Chudbox. If I could justify the cost, I'd totally order one. I'm also an Adam Ragusea fan. I love that you have his knife on your roll. Keep up the good work!
I cook exactly like this often while I don't have a chud box... the charcoal grill i have is pretty similar... I added a stack and and have vents and lava rocks I play with along with the lump charcoal and some hickory chucks. Long convo short 3-4 hour cooks are awesome this way just put the work in. 10 hour brisket is something I have yet to do so thanx for the video. Bradley a 3 hour London broil on here is a must go like 200-225 and use a little tallow. You'll thank me.
Love the vid and honest review of the cook - not everything is going to be perfect. ...Wondering if firing that leaf blower in to the fire kicked up some ash on to the brisket, for that slightly dirty flavor. I have a TMG Dumpster on order, and will have to figure out how to dial that beast in for a slow smoked brisket. The extra space side-to-side should help...
As someone that's cooked brisket on many styles of pits. I can assure you you won't have grill marks when doing a long brisket cook. From what I've experienced turning and rotating will give you a more even/faster cook. Although 16 hrs for a brisket that started out life @ 18 lbs isn't bad. I like a good mop sauce after the bark has set. I feel like it helps keep the crispy edges to a minimum on no wrap cooks.
I’m new to your channel def love the content. Would you be willing to do a small two drawer file cabinet smoker with a brisket for the novice . Not alot of people know what there exactly doing including myself. Whether it be intake , exhaust, firebox , etc. any advice helps. It’d be nice to get a 95%brisket from a file cabinet. Thank you just a heads up really appreciate any advice.
Pretty damn versatile cooker! Would probably work even better on a 3/4 or full side Chud Box with twin chimneys, so you could close the one over the fire side, and open the one over the meat side to help steer the heat across the meat Ala an offset? A piece of steel propped up as a partition in the firebox would help increase the convective action as well.. Just thinking out loud. Cool thing about BBQ. There's a hundred different ways to do it, and most of them all end up tasting good! That brisket looked good to me.👍
Don’t be afraid to cook it too fast bro. You have heard of Myron Mixon right? The winningest man in bbq history. Cooks his briskets hot n fast in like 3-5 hours and has won literally everything 😂😂😂😂
As a creator, please push back on googles forcing of ads that interfere with your content. If you don't, I'll have to stop watching your videos. Be happy to watch you read ads in a form that i can chose to scan past or not. But not google's randomly clipped bullshit.
Thank You Factor For SponsoringThis Vid! Use code BBQ50 to get 50% off your first Factor box at bit.ly/47dSKq9!
Love the sgian dubh in the knife roll!
So glad to see you fine with an imperfect trim. That really helps the guys like me who beat themselves up for not doing a perfect trim like on most videos. Keep up that awesome work. You are my go-to bbq reference material. Thank you.
If it tastes great who cares how the trim looks. You're not gonna see it under the rub and after hours of cooking. Let the competition boys worry about winning a beauty contest ❤
@@DanielNavas1duuyyyyyyy😅😊😅😅😅😅😅z
Brad, I appreciate that you share your experiments with us whether the results are good, bad, or otherwise. Have a great Thanksgiving!
Brad, that looks great! You're starting to sell me on a CHUD box. I cook on a weber almost exclusively as I do not have nor can afford, nor have the space, nor cook for enough people to justify an offset. One trick that I learned is that when I cook direct heat, when I am done, I save my left over charcoal (in a covered steal pal at first, then a couple days later or when the pale is full, I throw it in a paper bag). Then when I do my slow cooks, like a brisket, I use the old charcoal, not at the start, but when it's time to refill. At the start, I let the new charcoal get to temp and wait for the nasty white smoke to go away before I put my protein on. Then when I go to refill I use the old charcoal that I have saved, and there's no dirty smoke from that. The only smoke I get pretty much is from wood chunks. You don't get that SUPER smokey taste that way. It comes out more subtle like on an offset.
I use a bullet style cooker and the fire management is a perfect lesson for that. I know it wasn't intended, but it helps me a bit! Always great videos!
Its time to build the Chud's Brisket Spit! No grill marks at all.
Rotisserie brisket. Mr Mad Scientists can assist. 😂
Ive done a few flats on the Chudbox recently, always a 3.5-4.5 hr cook, always came out great. Doing a spatchcock turkey in a day or so, can’t wait 😎👍
I was about to go to sleep when I received a notification that you uploaded. So here I am 🤣
Man, I live in the part of the country where I'm lucky to see a vacpacked Prime steak on the shelves. I live in the land of USDA Choice.
I gotta get that flame thrower! wow!
Really appreciate this video. I’ve had my Cuddy B. for a couple months now. And I love it. But I am still learning fire management and heat “regulating”. This video had some tips that will help me in future for sure. Thank you for the videos and for re-introducing me to hill style direct heat bbq.
Appreciate the honesty in your videos.
Love the leave it to beaver film mode there for about a minute… took my back to my childhood
Love your content!!
Great video! Thanks for sharing.
Good looking brisket!
Thanks for a good honest review, as always
Before I finish watching, I going to say, yes you can. You can cook a great brisket on a weber kettle or a UDS. It's just easier on some cookers than other. Different kinds of fire management, water pans and fuels.
Wow amazing 😮 👏 thanks for sharing ❤
What's the process for getting the brisket ready for the long rest? Tallow and wrap in plastic wrap? Just picked up a warmer and would like to know that aspect. Thanks!
Dude, when you spun that brisket on the cutting board you made a perfect rendered fat circle. Very asmr 😵💫
11:31 RIP to the little gnat on the left-side, drowned in tallow. May we all receive a similar fate.
Aaron recently did one on a Kamado and used a stack extension to increase the convection. The results were pretty surprising and I bet it would work on the mini-Chud.
Brad i use chunks they xatch and burn through quicker but means imo cleaner smoke, so things dont get too smokey. Done a few briskets always turned out good
I do the snake method on a weber kettle and don’t need to touch it for 6 hours at a time. This year i’m doing a bigger 17lb brisket so i’m a little worried.
Brisket looks very acceptable! - I'm always learning from you Brad - Thanks! - Cheers!
The brisket looks pretty good to me. Cheers, Bradley! 👍🏻👍🏻✌️
Really like to see you do a rotisserie brisket on the Chudbox
Pretty sure Yoder did a rotisserie brisket about 6 months ago
In Chud We Trust.
Looks great, New series what can’t Brad cook a brisket on
I love the video man. You have given me a lot of inspiration to try more on my smoker. I don't have a offset yet but use my traeger. I have some turkey bits on it right now for stock and gravy on Thanksgiving. Keep up the good work and I look forward to watching more and more of your content.
Way to go with the Factor... bet you really enjoy that.... go ahead and tell us how much...
Hey Bradley , is that extra pepper on the brisket or ash?
what did you set that pan on?
what kind of knife do you used to cut it?
Hi Bradley follow up to you using Breville
pro toaster oven for your long rest of brisket. Are you still using and how well does it work? Thinking of upgrading my roaster Thanks T
Powering through jetlag? Dr. Chud recommends an experimental brisket.
The steak meal on factor was unbelievable for a microwave meal
Bottle opener? What was on the knife at 14:06,14:07?
Do you ship your Chud box, I live in FL
Outstanding
For the algorithms bay bay!!!!
Love the boat technique. Definitely try that more often w packer briskets. I also have my rub consists of Montreal steak seasoning, 10 mesh, 12 mesh, 14 mesh and 16 mesh black pepper, garlic pepper, garlic and onion powder, and hamburger seasoning.
Why not make a deflector plate that also doubles as a griddle
Chudtastic Mr. Legend...smoke on (and on and on and on..........)
Playing around on my WSM I’m starting to think I don’t like the taste when I add unlit charcoal mid cook. For now I’m going to light it in a chimney first.
It may be the fat dripping onto the coals. I know the wsm has a water pan but some fat still probably makes it to the coals. I don’t use my PBC too much bc of that charbroil taste gets too overwhelming very quickly
I have a pro smoker from a shop cakled thw range here in uk l, very versatile i can raise the greats to grill, lower 8 and do it off to the side like a webber and ive made some cracking bbq food, very versatile way to cook to appreciate the qide arrange of vids/content/methods
My guess is it was too smokey from putting charcoal in during the cook. I think wood chunks would ignite cleaner. But it looks incredible either way
You can cook a brisket on anything 😊
Well, I think this means you need to make a heat deflector and see if you can turn this into a kamado style cooker. You can turn up the convection without worrying as much about burning up the bottom.
A 1/4 inch steel plate that covers 90% of the area underneath. Maybe with a handful of holes to allow a little drippage into the fire
hey Chuds. Iam from Germany and i watch your videos for over a year. your a great dude i like the way you design your videos. here my personal issues. Germany is not a country known for BBQ. Smokers that would fit the standards of the ones you build or similar ones like fatstack smokers or a franklin one are not availible here. do you see any chance of gettig a good smoker without building one myself ? cause iam not so good of a welder....... keep on the good work with your videos for us wiewers to enjoy.....
I know enough about Germany to be very dangerous.
Most of the pits that have been made before 2000 were made from used metal. Texas is full of metal. We are the opposite of Germany. It runs in cycles, people don't throw anything away, then when junk prices go up,we sell our junk. Germans treat junk like toxic waste. Some Texans say "I might need that someday or I'll sell when the price is better." Many smokers were made from propane or butane tanks or vessels that became junk. The oilfield provides metal and welders to build smokers.
You Poor Germans have so many regulations, rules and general hoops to jump through it would drive a Texan insane.
Your neighbors would probably complain about the smoke in the air. You would have to pay a bribe in the form of smoked meat to anyone that complains.
Making good barbecue requires good wood. Yes you have oak there in Germany, but does it make good smoking wood?
Texas has oak, mesquite, pecan, hickory, potentially dozens of varieties of trees that make meat taste good.
You will have to build your smoker yourself. It doesn't have to be in the form of a tank or vessel. It could be made of stone or brick and metal for a lid.
I have 2 electric smokers that use wood chips or sawdust for smoke generation.
I'm not trying to discourage you. It will be harder to accomplish your goal just because of your location.
How about you immigrate to Texas. Millions of people are just walking across the Rio Grande everyday. It would be easy. I know you have a skill and the desire to work... Your German.
Yes Texas is hot in the Summer. Most things that grow here have thorns and stickers on it. Yes there are a few venomous snakes. Hey you can own guns, buy land, buy a nice diesel pickup, build about anything you want and you don't need to ask for permission. Just do it. We have freedom here. I don't know for how long, but I guarantee you it will longer than Germany will be free.
Beef is everywhere, you could raise your own calf and get it processed and cut just like you want it.
Think about it.
Can you get an economical offset? Like an Oklahoma joes?
Do you watch Pitmaster X? I believe he's in Germany and has 1 of the better BBQ channels on RUclips. I don't think he has an offset smoker.
I believe Workhorse ships to Europe.
You can build a smoker out of cinderblocks.
How do I get a a Chud Box?
Brad, you trimmed that brisket for a smoker where air flow matters, but you did it over direct heat. That's not a criticism. I just found it funny.
I think the dirty smoke taste come from adding charcoal. I think you may have to burn the charcoal in a chimney until its burning clean and add it.
Do y'all sell drawings of the Chudbox? Like CAD drawings with measurements and whatnot. Could be a cool "product" to sell so people can make their own at home if they can't afford the real thing. Love all that y'all are doing!
I watched his build video about 20 times. Paused and snapped screen shots. Most everything to build you can get from the video. Specs are on the website for the most part. I got mine built about a month ago. First time welder but it turned out pretty good. Just finished my “chud press” last weekend.
Maybe if you did fat side down for more fat rendering? Spitballing ideas. I do it on my vertical smoker.
What's going on with the Chud box's in the back ground?
Just curious, for areas that were accidentally scalped, has anyone placed a sliver of fat over it? Not in hopes of repairing it, but at least allow fat to render over and protect that open area.
Tell me that Chud’s been in the UK recently without telling me
*Scottish dirk knife in the knife roll* 👀 haha
Reckon that Damn Pesky Boot Snakes taking a vacation 👀
Heh Factor also known as Bachelor Chow.
Billions must cook a good brisket
Some type of knife or something.
Your challenge if you choose to accept it is to put out another brisket vid… Oh. Nevermind.
Thanks for the video Bradley, I have a bullet smoker and was a bit apprehensive about smoking a brisket because of the time it takes and fuel and fire management, this video gave me some great tips and information on the subject, thanks mate, keep up the Informative videos, 👍✌
He didn’t say “don’t forget the sides”…. Now I might forget the sides 😞
When is JRE gonna get this guy at his house?
yo stop teasing us with those knives
I love the Chudbox. If I could justify the cost, I'd totally order one. I'm also an Adam Ragusea fan. I love that you have his knife on your roll. Keep up the good work!
I cook exactly like this often while I don't have a chud box... the charcoal grill i have is pretty similar... I added a stack and and have vents and lava rocks I play with along with the lump charcoal and some hickory chucks. Long convo short 3-4 hour cooks are awesome this way just put the work in. 10 hour brisket is something I have yet to do so thanx for the video. Bradley a 3 hour London broil on here is a must go like 200-225 and use a little tallow. You'll thank me.
Great video Brad. You should do a chud box seafood chowder video for the holidays
Chuds!
Love the vid and honest review of the cook - not everything is going to be perfect. ...Wondering if firing that leaf blower in to the fire kicked up some ash on to the brisket, for that slightly dirty flavor. I have a TMG Dumpster on order, and will have to figure out how to dial that beast in for a slow smoked brisket. The extra space side-to-side should help...
Shut up and take my money!!!! Me want Chud box! :-)
When are you going to introduce us to your whole dog?
Usually for a fat cap. 1/4 inch for the point and 1/2 inch for the flat
As someone that's cooked brisket on many styles of pits. I can assure you you won't have grill marks when doing a long brisket cook. From what I've experienced turning and rotating will give you a more even/faster cook. Although 16 hrs for a brisket that started out life @ 18 lbs isn't bad. I like a good mop sauce after the bark has set. I feel like it helps keep the crispy edges to a minimum on no wrap cooks.
I’m new to your channel def love the content. Would you be willing to do a small two drawer file cabinet smoker with a brisket for the novice . Not alot of people know what there exactly doing including myself. Whether it be intake , exhaust, firebox , etc. any advice helps. It’d be nice to get a 95%brisket from a file cabinet. Thank you just a heads up really appreciate any advice.
Smoky Brisket Stir Fry with rice and or pasta...I meant noodles! ;)
Why did the video go all wonder years for a minute?
Your add you said Tuscon, you pronounced it Tas con. Isn't pronounced Tūsson? Like Tuscon Arizona.
🔥🤤🍻
I wonder if you could adapt the Chud Box to use a Spider Grills Venom for precise temp control and a bit more convection?
Pretty damn versatile cooker! Would probably work even better on a 3/4 or full side Chud Box with twin chimneys, so you could close the one over the fire side, and open the one over the meat side to help steer the heat across the meat Ala an offset? A piece of steel propped up as a partition in the firebox would help increase the convective action as well.. Just thinking out loud. Cool thing about BBQ. There's a hundred different ways to do it, and most of them all end up tasting good! That brisket looked good to me.👍
Runza
Don’t be afraid to cook it too fast bro. You have heard of Myron Mixon right? The winningest man in bbq history. Cooks his briskets hot n fast in like 3-5 hours and has won literally everything 😂😂😂😂
Pushing me towards buying a chudbox to replace my kettle, man... Also, bbq shawarma, great idea, or greatest idea?
👢🐍
As a creator, please push back on googles forcing of ads that interfere with your content. If you don't, I'll have to stop watching your videos. Be happy to watch you read ads in a form that i can chose to scan past or not. But not google's randomly clipped bullshit.
Enough with the chud box, we get it, your trying to sell them, its better when the offset is used.
Relax Francis
I love the direct heat vids - everyone has the offset videos. And we’ve seen enough offset. Direct heat rules.
So what if he is? I hope he sells a million chud boxes so we can keep enjoying his free videos. Thanks Bradley!
Dont know about you guys but i take my BBQ seriously and have learned tons from bradly and im saving up for my own chudbox!
Make your own channel, he can do what ever he wants on his own channel.
Free Palestine😢
Way more work than a weber kettle but I'm using aussie briquettes. USA briquettes seem to burn a lot quicker and require a lot more attention