Just found your channel. Really enjoyed the brisket and the half chicken videos. I am new to grilling & smoking at 1 year in. I would really enjoy your take on ribs or pork shoulder. Appreciate what you do.
I just bought an Oklahoma Joe Highlander. Can’t wait to get started using it this weekend! Hopefully I can turn out some great looking briskets like yours!
Oh I have faith yours will turn out perfect! But if u want some tips you can check out my “Texas Style Brisket” on the Oklahoma joes RUclips channel! And if you want some more OKJ products you can use my code “BDOKJ20” on their website for a special discount ❤️
Very informative and explanative. Video quality is actually very good. I was wondering why you have very little subs, and I saw you just started. I loved this video, and I subbed. I cannot wait to see you catapult your YT!
Hey yes I just started my “OWN” channel. I’ve been more active on instagram and other platforms! I have additional videos on the Oklahoma Joes YT channel! I do have more videos coming but if you want to see some more recipes now you can check them out on their platforms too!
@@Boujeetexasbbq Honestly I'd rather support you as a creator. Love how you're down to earth and instructional, and I can't wait to see more of your style.
Trust me I was scared to trim it down to! But during trial and error I realized that fat won’t render down and the flat will always cook faster than the point! Trust me I tried it all when it comes to brisket
Awesome video. I have been eyeing up those SRF briskets. Would probably try their choice/prime first though. I have had good results with the local SD choice I can get at our grocery store.
Oh yea definitely practice on a less expensive cut! Work your way up u got this! And thank you! If you want any tips on a standard cut brisket you can check out my video on the Oklahoma Joes RUclips channel and search “texas style brisket” I have all my tips and tricks on that video 😌😌 Good luck on your brisket journey!
Love this vid, it looks incredible to be honest, wish you could’ve shown how you set up your wood and the type of wood you used in the fire box. Also show what you did for the thermal stall the brisket usually goes through. Like did you raise the temp and if so at what point ? Again amazing vid, thank you 🙏🏾
So with this particular brisket it did not go through a stall it cooked evenly at 250 degrees for 7 hours. There was so much fat in it didn’t stall which honestly shocked me. As far as my set up I’ll share my traditional brisket cook set up in the community section of my channel! But I love the feedback for future videos I REALLY do appreciate the feedback! But check out my traditional brisket cooks (choice & prime cuts) I’m going to share it now!
@@justguy704dial3 yay! That’s the goal there are so many ways to optimize your brisket trimmings to I actually have some videos coming out on that soon! I have an Oklahoma Joes reverse flow! If you want to upgrade or add onto your collection you can use my code “BDOKJ20” for 20% off OKJ products you just have to buy them off their website for the code to work
Looks phenomenal! So you were able to get above the stall point without covering it? Thats crazy. Any reason you don’t cut the point cut horizontally then cut each piece against the grain? Sometimes I use the beef tallow and make a like a sweet brisket au jus out of it. Food for thought. Thanks for sharing. 👍👍
As has been said, very nice video, and the results are even better. I always get Wagyu tallow from Amazon / Chicago packing and smoke that. It's also what I use when wrapping with the paper. As an aside, believe it or not I let mine rest overnight at 150 degrees in the bottom of my oven. It works every time, and I don't have to start the cook at a very early hour. I use the smoked brisket fat when frying potatoes, mix a little with ground meat, sausage, etc.
I’ve done that before as well! Letting it rest overnight in the oven it comes out even juicier! And that smoking process sounds amazing! I love to hear about everyone’s brisket journey because it’s definitely a journey lol but I love it!
I just bought this smoker and I'm almost done putting it together. I had to stop and buy some gasket material because the firebox halves didn't fit together nicely. Now that I have the legs on etc. I am shocked at how low to the ground the cooking surface is, 30". Are you using it as -is or did you raise it somehow? It is replacing a Char-Griller Professional which has a height of 35" for the cooking surface. 30" is just too low of a working height for me.
I’m only 5’5 so it’s not to low for me lol so I’m using as it but I promise it’s worth it Best investment I ever made mine will turn 4 years old in December!
Keep all the fat on. It will render if cooked long enough. You want a supermoist point and without the fat cap, the flat will start and finish dry. Brisket is bad about drying anyway when exposed to air for a few minutes. There is a difference between lean and dry.
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Just found your channel. Really enjoyed the brisket and the half chicken videos. I am new to grilling & smoking at 1 year in. I would really enjoy your take on ribs or pork shoulder. Appreciate what you do.
I got you! I’m working on a rib video right now!! And thank you so much for you support 🤍
Wow, looks amazing ... Nice job!
I just bought an Oklahoma Joe Highlander. Can’t wait to get started using it this weekend!
Hopefully I can turn out some great looking briskets like yours!
Oh I have faith yours will turn out perfect! But if u want some tips you can check out my “Texas Style Brisket” on the Oklahoma joes RUclips channel! And if you want some more OKJ products you can use my code “BDOKJ20” on their website for a special discount ❤️
@@Boujeetexasbbq thank you! I will certainly watch your recommendations
Nice cook Brigie. That brisket looked amazing. 🐐🐐
Thank you 😊 I’ve come a long way on my brisket game 🤍
Very informative and explanative. Video quality is actually very good. I was wondering why you have very little subs, and I saw you just started. I loved this video, and I subbed. I cannot wait to see you catapult your YT!
Hey yes I just started my “OWN” channel. I’ve been more active on instagram and other platforms! I have additional videos on the Oklahoma Joes YT channel! I do have more videos coming but if you want to see some more recipes now you can check them out on their platforms too!
@@Boujeetexasbbq Honestly I'd rather support you as a creator. Love how you're down to earth and instructional, and I can't wait to see more of your style.
@@briancoleman9330 thank you 🥹I’m still learning RUclips but I’m glad you’re here!
Learn something new everyday! Great video! 🔥🔥
Thank you! 😊 I hope I helped on your brisket journey!
That looks awesome.
And thank you for the detail on the trimming, I am always scared I will screw it up.
Trust me I was scared to trim it down to! But during trial and error I realized that fat won’t render down and the flat will always cook faster than the point! Trust me I tried it all when it comes to brisket
@@Boujeetexasbbq thank you for the reply. And keep the videos coming..👍👍
@@vickovaden8780of course 🤘🏼 feel free to share ❤ appreciate all support 🫶🏼
Looks great. I have a wagyu brisket in my freezer right now. I also have the same cooker. Cheers.
Let me know how your cook goes! Okjs are great smokers if you ever want another one or their products use my code BDOKJ20 for discounts online!
That's absolutely amazing
Awesome video. I have been eyeing up those SRF briskets. Would probably try their choice/prime first though. I have had good results with the local SD choice I can get at our grocery store.
Oh yea definitely practice on a less expensive cut! Work your way up u got this! And thank you! If you want any tips on a standard cut brisket you can check out my video on the Oklahoma Joes RUclips channel and search “texas style brisket” I have all my tips and tricks on that video 😌😌 Good luck on your brisket journey!
@@lowdownone this is a Wagyu not a choice
Nice job! ive been getting ads on snake river farms brisket i might have to finally pick one up!
Thank you! Let me know how it comes out!
Love this vid, it looks incredible to be honest, wish you could’ve shown how you set up your wood and the type of wood you used in the fire box. Also show what you did for the thermal stall the brisket usually goes through. Like did you raise the temp and if so at what point ?
Again amazing vid, thank you 🙏🏾
So with this particular brisket it did not go through a stall it cooked evenly at 250 degrees for 7 hours. There was so much fat in it didn’t stall which honestly shocked me. As far as my set up I’ll share my traditional brisket cook set up in the community section of my channel! But I love the feedback for future videos I REALLY do appreciate the feedback! But check out my traditional brisket cooks (choice & prime cuts) I’m going to share it now!
Great video! I am now not fearful of trimming my brisket, thank you. What type of finish is on your Oklahoma joe? Looks good.
@@justguy704dial3 yay! That’s the goal there are so many ways to optimize your brisket trimmings to I actually have some videos coming out on that soon! I have an Oklahoma Joes reverse flow! If you want to upgrade or add onto your collection you can use my code “BDOKJ20” for 20% off OKJ products you just have to buy them off their website for the code to work
Very good video and delicious looking brisket. You gotta take a bite though!
You know what you’re right next brisket video I got you 😊
Hello! It’s look so delicious and I gonna try like u show me, but I don’t where to find the spray bottle like your, any ideas that I can find please ?
Hi yes I got mine off Amazon! Also thank you so much for your support ❤️
Looks phenomenal!
So you were able to get above the stall point without covering it? Thats crazy.
Any reason you don’t cut the point cut horizontally then cut each piece against the grain?
Sometimes I use the beef tallow and make a like a sweet brisket au jus out of it. Food for thought. Thanks for sharing. 👍👍
There was little to no stall! Usually by hour 6 is the beginning or mid of the stall so when I checked on it I was shocked that it was almost done!
As has been said, very nice video, and the results are even better. I always get Wagyu tallow from Amazon / Chicago packing and smoke that. It's also what I use when wrapping with the paper. As an aside, believe it or not I let mine rest overnight at 150 degrees in the bottom of my oven. It works every time, and I don't have to start the cook at a very early hour.
I use the smoked brisket fat when frying potatoes, mix a little with ground meat, sausage, etc.
I’ve done that before as well! Letting it rest overnight in the oven it comes out even juicier! And that smoking process sounds amazing! I love to hear about everyone’s brisket journey because it’s definitely a journey lol but I love it!
@@Boujeetexasbbq I learned a lot from the YT videos by "mad scientist BBQ."
I agree a thin fat cap on point that way all fat is rendered you won’t lose moisture on a high quality brisket great job!
Thank you!
What kind of wood do you smoke brisket with? I usually do post oak but am curious about mesquite
@@David-k6r9y I use post oak and cherry wood to give it that pretty mahogany tint! I love mesquite but I use it more for Tex mex/mexican recipes 😊
this looks amazing
Thank you friend 🥹
Great video! That brisket looks 🔥🔥🔥
Thank you friend!
Great video, thanks for sharing🙂
Thank you for watching 🤗
😍 Well done!
Thank you 🥰🥰🥰
I just bought this smoker and I'm almost done putting it together. I had to stop and buy some gasket material because the firebox halves didn't fit together nicely. Now that I have the legs on etc. I am shocked at how low to the ground the cooking surface is, 30". Are you using it as -is or did you raise it somehow? It is replacing a Char-Griller Professional which has a height of 35" for the cooking surface. 30" is just too low of a working height for me.
I’m only 5’5 so it’s not to low for me lol so I’m using as it but I promise it’s worth it
Best investment I ever made mine will turn 4 years old in December!
you trimmed the hell out of that brisket lol
Yes!!!! HEB !!!!
@@briantxcattleskull2752 I love my HEB
I was going to say your knives are triggering my OCD. I want to sharpen them as much as i want to eat that brisket 😂
Great looking brisket 🍻
😂😂I know I know I slack bad when it comes to sharpening my knives 🤦🏻♀️but hey sometimes u have to call yourself out 😅
❤👍👍👍
That Waygu Brisket must have set you back over $200.00, maybe more.
It was actually $120ish I don’t remember the exact amount😊
Oh my effing god that made me hungry...
🤭🤭🤌🏼
Bettrr than most bbq reatorants. All the fat rendered while remain jucy.
Yes 🙌🏼 it was a good cook
Keep all the fat on. It will render if cooked long enough. You want a supermoist point and without the fat cap, the flat will start and finish dry. Brisket is bad about drying anyway when exposed to air for a few minutes. There is a difference between lean and dry.
I’m very comfortable with my brisket technique but if this is yours more power to you I don’t judge 😊 the last thing I produce is a dry brisket 🤘🏼
Asri bauk juai 50 faham!!!!!!!3 hari dah duit kat isa dy xbg
Marry me now as beautiful as you and cook a smoke brisket that looks that good, deserve a ring lol looks like it taste better than it looks!!
Thanks for watching but im happily married 😊
need to cook lower 200-225 better bark