Be sure to check out the other parts of this series! Part 2, Adding Smoke Flavor: ruclips.net/video/iAUB91r5viU/видео.html Part 3, Wrapping & Finishing: ruclips.net/video/T3B8F7ToPLs/видео.html Part 4, Cutting & Serving: ruclips.net/video/A9LbeF3dphY/видео.html
I threw a brisket in the freezer for over a year, I pulled it out and smoked it and it was fabulous! Hahaha!!! I was probably intimidated being I had never smoked a brisket before. I like your purple Cuisinart knife! I bought the same 9 piece knife set at Costco on sale for around 18$.
I actually want to do an experiment to see how much that affects the quality. I have a hunch it's not as bad as people claim, as I think Costco freezes theirs to be honest. That knife set is amazing, minus the light weight. They stayed sharp for at least a year and really, if you slide them through the sharpener every now and again, they are good as new!
@@FattysFeasts My sons friend is a chef and he loves the Cuisinart knives because they are so sharp. I just use a knife steel and it works great on sharpening those knives.
Good series Josh! For more control over the rub I like the Jirby (aka Goldees) method where the pepper goes on first, then the kosher salt, and finally the Lawry's all in separate shaker bottles. Something to think about, but you be you.
Hmm I may try that! I have noticed the pepper tends to sink a bit. My fear with doing it that way is I don't want to over-season, but I won't know if I dont try right?
@@FattysFeasts I’ve often wondered what would happen if you took that same mixture and put it into a coffee or spice grinder to make it a bit more uniform to keep the salt from settling
@@mossy723 The only problem with that is you want a mixture that is somewhat course. In the least scientific terms, the specific mesh of pepper and salt allows for the smoke to be "caught" and stick to the meat. So, if you grind it down, you're going to have a completely different flavor in the end.
Thanks for your rub recipe, it's a little too peppery for myself and my wife but it's a great start. I smoked a point with a rub that was equal parts salt, pepper garlic powder and it was too peppery for me, bummer. You know the second ingredient in Lawry's is sugar, sorry I'm a serial label reader. Keep smokin'.
The mustard is just on there to hold the rub. You don't taste it in the long run. Technically you don't have to use a binder, but you can literally use anything. Hot sauce, water, etc.
@@FattysFeasts Yes, spot-on. Mustard is the binder that I use, even just cheap $1.00 bottle of that Walmart brand. Don't make much of a difference, because it cooks off, I think.
Be sure to check out the other parts of this series!
Part 2, Adding Smoke Flavor: ruclips.net/video/iAUB91r5viU/видео.html
Part 3, Wrapping & Finishing: ruclips.net/video/T3B8F7ToPLs/видео.html
Part 4, Cutting & Serving: ruclips.net/video/A9LbeF3dphY/видео.html
Hey, I wish you would pin this comment where others could see it first-thing.
@@PoeLemic Oh crap. I didn't realize it wasn't pinned. Thanks!
Thanks for making these videos, im new to smoking brisket and want all the information i can get
Glad you're enjoying them!!! Happy smoking!
I threw a brisket in the freezer for over a year, I pulled it out and smoked it and it was fabulous! Hahaha!!! I was probably intimidated being I had never smoked a brisket before. I like your purple Cuisinart knife! I bought the same 9 piece knife set at Costco on sale for around 18$.
I actually want to do an experiment to see how much that affects the quality. I have a hunch it's not as bad as people claim, as I think Costco freezes theirs to be honest. That knife set is amazing, minus the light weight. They stayed sharp for at least a year and really, if you slide them through the sharpener every now and again, they are good as new!
@@FattysFeasts My sons friend is a chef and he loves the Cuisinart knives because they are so sharp. I just use a knife steel and it works great on sharpening those knives.
@@mikekmalick It's amazing something so cheap works so well!
Good series Josh! For more control over the rub I like the Jirby (aka Goldees) method where the pepper goes on first, then the kosher salt, and finally the Lawry's all in separate shaker bottles. Something to think about, but you be you.
Hmm I may try that! I have noticed the pepper tends to sink a bit. My fear with doing it that way is I don't want to over-season, but I won't know if I dont try right?
@@FattysFeasts I’ve often wondered what would happen if you took that same mixture and put it into a coffee or spice grinder to make it a bit more uniform to keep the salt from settling
@@mossy723 The only problem with that is you want a mixture that is somewhat course. In the least scientific terms, the specific mesh of pepper and salt allows for the smoke to be "caught" and stick to the meat. So, if you grind it down, you're going to have a completely different flavor in the end.
@@FattysFeasts ahhh , I get it. I might try layering it but with your recipe, been wanting to try the Lawrys for a while
@@mossy723 It's a game changer. Adds a completely different flavor profile without drowning out the smoke flavor!
Glad the cutting board is working out for you.
Actually looks good on camera. LoL.
Looks good in person too 😂
Where did u getbthe board
@@acflye I made it for Josh. Because he was using 2 little plastic cutting boards. And I felt he could really use it.
You did a great job!!!!
@@acflye thank you. Just a hobby for now.
Thanks for your rub recipe, it's a little too peppery for myself and my wife but it's a great start. I smoked a point with a rub that was equal parts salt, pepper garlic powder and it was too peppery for me, bummer. You know the second ingredient in Lawry's is sugar, sorry I'm a serial label reader. Keep smokin'.
If that's the case, try 4 parts pepper. I'm a pepper nut, so I like the extra 😁
Mustard,,, meehhhhhh, everything was awesome until the mustard.
The mustard is just on there to hold the rub. You don't taste it in the long run. Technically you don't have to use a binder, but you can literally use anything. Hot sauce, water, etc.
@@FattysFeasts I totally understand, I just get the hebbie jeebies with seeing mustard. Still an epic video!!
@@StitchJones I feel ya!
@@StitchJones No, @FattyF, is so correct. You don't taste it AT ALL, and it helps the spices to bind to the meat. Otherwise, they'll just fall off.
@@FattysFeasts Yes, spot-on. Mustard is the binder that I use, even just cheap $1.00 bottle of that Walmart brand. Don't make much of a difference, because it cooks off, I think.