Never left a message for you before Arnie but man, I really enjoy your videos and how you break things down. First year into smoking and you're an excellent source of knowledge. Thanks for putting this information out there.
My friend, i wish i lived near you! I'm a chef and I love food. Your explanations and in depth detail of this blows me away! God bless you amigo! Kimball
Hello Arnie hope you are doing well. Thank you for sharing the tips tricks on the brisket it can be very intimidating not only cooking one but picking one out. Much love and big tx hugs from South Tx
Great video. I'm a backyard cook and live in Austin. My friends say I should compete. I thought about it but after watching your video I'll just stick to the backyard. BTW I have a LSG offset. Thanks for the great information.
Arnie, I have never used a thermometer, to tell me when my brisket was ready. I know, by the look, and the color of the meat. And I also, have never had anything but a Weber grill, to do it with!
All this time I've been doing my brisket comp style all this time its,alot more too it but I know the family still appreciate you effort and work for making one , thanks for the tip👍
Great to see you back on RUclips, Arnie. Your competition brisket slices have a distinct dome shape to them which make for a great presentation. Is that accomplished by cooking hot and fast the first hour of the cook to “plump up” the brisket? And then dropping the temp back down for the remainder of the cook? Keep up the great content!
Great points Arnie. Wish we were neighbors. You are a walking encyclopedia in the bbq world. Thanks so much for all your pointers. It really helps me out. Incredible.
Love your channel. Love your tips. Not interested in ever doing the competition thing, I just want to be able to consistently put out some great bbq at home. I always try to catch prime packers on sale at Costco or H-E-B. Think I end up with a better product than with choice or select.
Hello sir, I really enjoyed this video & looking forward to watching more. I do have a question. What is your favorite heat source? Briquettes, lump charcoal with wood, or just wood? Do you have a video that you talk about this?
hi Tim, no video about that yet bit what a great idea, we will add that to our list. What i use depends on what meat i am cooking and on which cooker i plan to use. my preference most of the time os lump for sure.
I’m entering my 2nd cookoff competition next weekend. I’m going with a 12 lb wagyu brisket which I’ll trim down. Do you recommend to inject it. I know wagyu is a lot fattier. I’m just worried about it being to moist for turn in and falling apart.
I always taught brisket was hard to smoke but in reality it’s not that hard. The first time I smoked brisket, I got nervous but it actually came out juicy and with a perfect Smokey flavor. I notice that sometimes meat can come out with a high Smokey flavor and it over powers the meat flavor.
Arnie I’m seriously looking into buying a Hasty Bake Legacy 132 in stainless steel. I watched your video on the one you own. Are they soiled built. Up until now I was looking hard at Meadow Creek
Hello Luis, been cooking all my life now so most of it you learn by doing, trial and error and of course I do research every meat and subject before I go and make a public video or post, thank you
Arnie, great video. I recently found your channel upon researching Pitts & Spitts Mavericks. By chance did you used to post on a well known KTM forum years ago?
Hello Rob how are you? Yep that was me as QueTex, the third and only haha, sure miss my dirt bike days and the trips we used to take. Enjoy my channel Rob, it's all about cooking, mostly bbq.
Anthony I have yet to see one in a store in my area so truly cannot give an opinion on it yet. The concept is good and many builder have been building that style cooker for years.
i've have used Dexter's for 25 years, great value for the dollar and also use Victorinox now last 7-8 years too, both great brands and quality for the money
@Brent, i like fat down myself but it works both ways, like i always say it just really depends on which side you want that smokey good bark. Thanks a bunch
for me there is no difference - other than you will dress one up more than the other........... i always use a good piece of meat (just look for ones with the best marbling (no matter what level of brisket you're getting)....you can make a lower grade juicy and tasty as well (IF YOU KNOW WHAT YOU'RE DOING) - i've done a cheap brisket contest and had juice shooting out when cutting...........
Denali you obviously have a lot of experience and I agree with you all the way, BUT! not everyone is at your level so thats why I like to share videos like this to help folks that want to be at your level and offer them a short cut too without all the mistakes that I made along the way too. used to be .79 cents a pound but not no more.
Thanks Arnie for getting back to me. I have been back and forth between the the Legacy 132 and the Meadow Creek PR36. I believe Hasty Bake will offer a discount over Black Friday
@@larrytbowman5962 yes it has more capacity for sure so if you like to cook larger amounts get that one but if you normally just cook one brisket or a couple bird etc. then its really your call. Will also say that it doesn't use any more fuel than the Legacy that's a bonus. imo
Never left a message for you before Arnie but man, I really enjoy your videos and how you break things down. First year into smoking and you're an excellent source of knowledge. Thanks for putting this information out there.
Glad you get some value Brad, that's the whole idea behind what we do, thanks for the great feedback, take care
My friend, i wish i lived near you! I'm a chef and I love food. Your explanations and in depth detail of this blows me away! God bless you amigo! Kimball
Thank you so much Chef Kimball, appreciate the nice words.
Where have you been? Glad you’re back
thanks Marty, we're making content for our online classes so keeps us very busy but I'm gonna hit YT hard in the next couple months, take care bud
You have online classes?
@@Crankinstien Yessir Marty I sure do. check out the links in the description and let me know if you have any questions.
Arnie, you the man!! You really inspire me in the cooking game. I think im about to start the grill next 👊🏼
Hello Arnie hope you are doing well. Thank you for sharing the tips tricks on the brisket it can be very intimidating not only cooking one but picking one out. Much love and big tx hugs from South Tx
Thank you Maria, cuidate, saludos
So good to see you back!!!! I know those master classes are rockin. Thanks for the video
Yessir, good to be back. Working on another video already! Classes are keeping me busy for sure lol
Great video. I'm a backyard cook and live in Austin. My friends say I should compete. I thought about it but after watching your video I'll just stick to the backyard. BTW I have a LSG offset. Thanks for the great information.
Yessir it's a whole different game in competitions.
Arnie, I have never used a thermometer, to tell me when my brisket was ready. I know, by the look, and the color of the meat. And I also, have never had anything but a Weber grill, to do it with!
All this time I've been doing my brisket comp style all this time its,alot more too it but I know the family still appreciate you effort and work for making one , thanks for the tip👍
bottom line is have fun and enjoy what you do, if the family is happy then it's all good.
Great to see you back on RUclips, Arnie. Your competition brisket slices have a distinct dome shape to them which make for a great presentation. Is that accomplished by cooking hot and fast the first hour of the cook to “plump up” the brisket? And then dropping the temp back down for the remainder of the cook? Keep up the great content!
Thanks for your question Emilio, part of it is in the trimming but yes pretty much as you described.
Great points Arnie. Wish we were neighbors. You are a walking encyclopedia in the bbq world. Thanks so much for all your pointers. It really helps me out. Incredible.
Thank you
Love your channel! Your Guisada recipe reminds me of my grandma's, she is from Edinburg! Keep up the good work Brother!
Thank you
Arnie needs his own show on Netflix! Dudes a legend!
lol, thanks
Yak, Netflix is a left wing WOKE culture organization. Fortunately they are going broke.
Love your channel. Love your tips. Not interested in ever doing the competition thing, I just want to be able to consistently put out some great bbq at home. I always try to catch prime packers on sale at Costco or H-E-B. Think I end up with a better product than with choice or select.
Thats what do too, I always have to walk by the brisket counter when at the groceries.
New to the channel. Really enjoyed the video. Well done. Very informative.
Thank you Guillermo, thanks a bunch, glad you enjoyed the video.
His class are awesome, you will not be disappointed
👍👍👍
Thanks for the great feedback Ramon
Thank you for all your tips and insights to a good brisket!!
Yessir your welcome
Great tips Arnie.....I’ll be watching your classes!
Thanks Robert
Great stuff as always Arnie! Love this channel!
Thank you my friend, take care
Awesome video Arnie! Thanks for the tips. Keep up the good work. Cheers from Texan in NC.
Thank you EZ, take care my friend
Awesome vid...lots of info for the backyard brisket commando!!
thanks Joseph, enjoy your day
You should do a vid on Competition brisket vs BBQ restaurant style brisket Arnie. Saludos from Dallas, Texas ✌🏼✌🏼
Here you go Frank, done deal, ruclips.net/video/keAFjxNtznc/видео.html
You are the man Arnie!
Thankyou 💯...can you you show us people that can't BBQ outside an indoor method like slow cooker or electric roaster or oven or all the above 🙏🤗
AND HAPPY BIRTHDAY!
Thank you
Hello sir, I really enjoyed this video & looking forward to watching more. I do have a question. What is your favorite heat source? Briquettes, lump charcoal with wood, or just wood? Do you have a video that you talk about this?
hi Tim, no video about that yet bit what a great idea, we will add that to our list. What i use depends on what meat i am cooking and on which cooker i plan to use. my preference most of the time os lump for sure.
I’m entering my 2nd cookoff competition next weekend. I’m going with a 12 lb wagyu brisket which I’ll trim down. Do you recommend to inject it. I know wagyu is a lot fattier. I’m just worried about it being to moist for turn in and falling apart.
WELCOME BACK
Thank you!
Love it! Great tips!
Arnie you are the man
@millenialbroadcast, just a guy doing what I love brother. Thank you
Excellent tips Sir!
Thank you Bill, appreciate the feedback bud
I always taught brisket was hard to smoke but in reality it’s not that hard. The first time I smoked brisket, I got nervous but it actually came out juicy and with a perfect Smokey flavor. I notice that sometimes meat can come out with a high Smokey flavor and it over powers the meat flavor.
all about fire and smoke control, practice makes perfect yessir
This is gold
Saludos from Corpus Christi. My question is, what is your opinion on corned beef brisket? I know its a total different thing but do you like it?
Great channel,Arnie what's the name of the pit,and where is it sold?
Thank you Ruben, @Hasty Bake Grills are from Oklahoma.
awesome now i kind of know the difference thank you 8)
your welcome
Arnie I’m seriously looking into buying a Hasty Bake Legacy 132 in stainless steel. I watched your video on the one you own. Are they soiled built. Up until now I was looking hard at Meadow Creek
Hello Arnie… One question… Where did you learn all these tips and processes on grilling and bbq?
Hello Luis, been cooking all my life now so most of it you learn by doing, trial and error and of course I do research every meat and subject before I go and make a public video or post, thank you
Arnie, great video. I recently found your channel upon researching Pitts & Spitts Mavericks. By chance did you used to post on a well known KTM forum years ago?
Hello Rob how are you? Yep that was me as QueTex, the third and only haha, sure miss my dirt bike days and the trips we used to take. Enjoy my channel Rob, it's all about cooking, mostly bbq.
Awesome hbrider here. I sent you an email earlier and look forward to enjoying your channel!
@@Rob-wo8jz tnx
@@ArnieTex I miss riding too!!! :)
If you dont have access to butcher paper what do you think of using a paper sack broke down?
Hello Anthony, I have never don't that but one of my cousins did cook one that way many years ago and it was fantastic
Whats you take on the Masterbuilt electric smoker's I truthful and honestly value your opinion. Thanks in advance .
Anthony I have yet to see one in a store in my area so truly cannot give an opinion on it yet. The concept is good and many builder have been building that style cooker for years.
Wagu number 1
Thank you for the good advice.
Thanks for watching our channel
Fat cap up or down?
Will you add beef broth when you wrap for a backyard brisket?
Depends how it's looking but most times yes
Fantastic explanation!
Thanks Jeff
I want to do competition but people are squares where I'm from
Way to go carnal...👍👏
Thank you Anthony
What material pan are you using for competition cook?
Its a half pan from steak table
Hello Arnie, what brand of knifes you recommend for trimming a brisket?
i've have used Dexter's for 25 years, great value for the dollar and also use Victorinox now last 7-8 years too, both great brands and quality for the money
did you say snake river farm brisket? couldn't understand, thanks
@Darrell yessir Snake River farms, thanks
When you put it in the pan fat down or up?
@Brent, i like fat down myself but it works both ways, like i always say it just really depends on which side you want that smokey good bark. Thanks a bunch
Thank you and I will sign up for your Master's Class!
@@brentscott933 Awesome thanks and let me know of you have any questions.
for me there is no difference - other than you will dress one up more than the other........... i always use a good piece of meat (just look for ones with the best marbling (no matter what level of brisket you're getting)....you can make a lower grade juicy and tasty as well (IF YOU KNOW WHAT YOU'RE DOING) - i've done a cheap brisket contest and had juice shooting out when cutting...........
Denali you obviously have a lot of experience and I agree with you all the way, BUT! not everyone is at your level so thats why I like to share videos like this to help folks that want to be at your level and offer them a short cut too without all the mistakes that I made along the way too. used to be .79 cents a pound but not no more.
Thanks Mario. Tell Luigi I said hi.
You're welcome, Yoshi
@@ArnieTex luv ya man. Really do appreciate the uploads and sharing the knowledge!...peace!
@@krisbrand354 Appreciate the following and support big time brother, thank you!!
Lol
Do you inject?
Comps yes, at home no, thanks Marty
Solid built, sorry
Larry they are imo a good balance between light weight and heavy duty but yes well built and the best thing about them is the versatility
Thanks Arnie for getting back to me. I have been back and forth between the the Legacy 132 and the Meadow Creek PR36. I believe Hasty Bake will offer a discount over Black Friday
@@larrytbowman5962 enter MAKEITWORK as a coupon code for a special price
Thank you Arnie. One more question. Do you think the Gourmet would be a better purchase than the Legacy, both in stainless steel if I can afford it
@@larrytbowman5962 yes it has more capacity for sure so if you like to cook larger amounts get that one but if you normally just cook one brisket or a couple bird etc. then its really your call. Will also say that it doesn't use any more fuel than the Legacy that's a bonus. imo
Injecting meat is like steroids for pro-athletes. Ya gotta in order to compete.
Que hermoso estás jejejejej
Less talking and more cooking would be nice.