Kosmo's Q Smoked Brisket | Lone Star Grillz
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- Опубликовано: 29 сен 2024
- So it's been years since I actually injected a brisket and I wanted to come back now that I've perfected the method I like and see if it was better. I smoked this beautiful prime brisket on my Lone Star Grillz offset smoker for about 10 hours with Oak wood after being injected with Kosmo's Que Smokehouse Reserve and rubbed with Kosmo's Que Texas Blend. It came out phenomenal! Tender... Juicy...and Full of Flavor!! I won't ruin the result... but check out that bark...smh! Be sure to like and subscribe if you haven't already for more tips and tricks to help you level up your backyard smoking and grilling!!✌🏿👊🏿💯💯
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Nice cook Joe. loving that smoke ring. Looking forward to more content.
Thx for checking it out.. that LSG puts out pure product!💯💯
What's up my man. I'm Keenan. I was talking to Geoff and he mentioned your Brisket video and I had to watch and playa that was on point that jiggle had me. Great cook and tips throughout 👊🏼
Keenan, thanks for checking me out 🙏🏿 💯 I appreciate the love and support. We gotta keep each other up! 👊🏿💯💯
Love it man...just saw the pic you sent yesterday too. Great looking brisket, love the channel!
Thx bro!! Another cook down, the smoke just keeps on rolling 🍻
That bark and tenderness is money!!! Good looking Prime too! We are still at 4.99 down here.
What's up Lou! That was one of my better barks right there. I almost wanted to just let it go all the way on the rack bt it was getting late and I'm always scared it will be too dry. Anyway another one down... thx for watching 👊🏿💯
Thanks. I’m needing some instructions on brisket. Don’t want to mess up an expensive cut of meat. Good video.
No problem Jim.. everything in that video is relevant however it's older video and one from when I first started making videos. Check out some of the other brisket videos I've done as well and you'll be ready to knock down your first brisket! Reach out if you got any questions..👊🏿
Joe…..you can come to Texas and cook with me anytime you want!
You definitely know what you screaming about!
Super fan here!
You don't have to invite me twice.. I'm a Cowboys and a Spurs fan.. I love me some Texas!! 😁
Great video, you are teaching me a lot, but Dude, sharpen that knife. That was painful to watch you trying to cut that great brisket.
Lmao!! Bob you da man that made just me laugh. I couldn't agree with you more, as SOON as I stopped recording the first thing I said was, "Wow, this knife is horrible." It was super tender, so I was trying to be gentle, so I didn't tear it all up, but that was a bit much. The problem is I called myself sharpening it a little the day before. 🤷🏿♂️ I think it's time to flat out upgrade! Thanks for watching and commenting.. catch you this weekend with another one! ✌🏿💯
I watched your video, your killing it dude
I’m in Las Vegas with dry heat also
Hey Thx Anthony.. be sure to subscribe and check out some of my newer videos and lmk what you think. This one here was when I was about 3 months into my YT journey. Been trying to consistently get a lil better💯
You a bad boy on that grill
We make it do what it do baby!💯💯 Appreciate you coming thru !✌🏿👊🏿
Looks good man! I've never thought about injecting a brisket.
Thx Bro. You know I haven't in awhile but I tell you it would be a good thing to do if you ever cooked a cheaper one... impart a lil moisture. Anyway Thx for watching be sure to subscribe if you haven't and I'll catch you next week. ✌🏿👊🏿💯💯
Good lookin Brisket from jump bro. Fire video 🔥
What up bro, thanks for coming by and checking in it out. It had been years since I injected a brisket.. it came out 🔥🔥 👊🏿💯💯
After looking at this fine brisket and that temperature hold I'm putting my tuning plates back in after noticing that you had yours in👍🏽👍🏽👍🏽👍🏽I have the old country pecos and I actually think that is the best thing I can do, a whole lot of cats on RUclips are saying don't use them but I beg the differ 👍🏽👍🏽👍🏽👍🏽👍🏽
You know I've never tried to cook on it without them but I have no issues holding pits at all on that LSG and the tuning plates are there just to make your temps even throughout the whole grill. I figure the people that built it did a good job and I'm sure they know better than I on the setup so I just trust it. I can also add water to the bottom to help it even out temperature wise also. Thx for coming thru homie👊🏿
@@KillerMillerQue any day family 👍🏽👍🏽👍🏽👍🏽
Looking good! Only thing I'll add is leave the top shelf out so it's not in the way.
Thx fam!👊🏿💯 Good call! I was thinking the same thing as I was sliding my brisket in hoping it didn't touch. Then I can spritz it without pulling out the rack and it would probably be a cleaner view on cam.. now I just gotta remember to do it b4 starting the cook. 🤷🏿♂️ we'll get there.. appreciate you 🙏🏿 💯
Have you ever used live oak wood for smoking meats?
I've used oak b4 but never live oak.
Could you tell the difference with injecting?
What up B! You know it was subtle but I think it was a lil more moist, with a nice consistent flavor in the middle of the brisket. I can tell you this though... it was pretty dam good! 🤷🏿♂️👌🏿🔥🔥🔥
That bend test is money bro
Yessir!! Ty boss!👊🏿💯💯
What's good ma brutha? Helluva cook! Geoff sent us over to show love and support. Keep it up fam👊🏾💯
Thanks for coming to check my out 🙏🏿 I been soaking in a lil game from all of yall.. it's good to connect with some other good dudes out here doing it. 👊🏿💯💯
@@KillerMillerQue Agreed ma man! Glad I was sent your way!! Great content👊🏾💯
@@ramtuff111 thx boss! 🙏🏿 Here's to making more hotness 🔥 🔥🍻🍻!
@@KillerMillerQue 💯🍻
Great Informative Brisket Video
One of the best comments a man can get. Thx for checking me out... 👊🏿✌🏿💯
Looking so tender and juicy goodness 👀
"Make you wanna slap yo mama!!"
Love the Chanel. Keep up the great work
Thx William!! I appreciate you 🙏🏿👊🏿💯💯
Very good results
I too like using the paper on my briskets vs the tinfoil..i think the bark holds up better...
My brother from another mother.. what up Rich! No question I was all about the aluminum when I first started making brisket but once I went to the butcher paper I've never looked bad (I never was able to achieve bark like this one back the either) I am a little curious about the foil boat method where the top is butcher paper and the bottom is aluminum foil. Not sure if it would be better bt I thought it was interesting. Catch you next week bro✌🏿💯
@Killer Miller Que
Have you had a chance to get to Shamrock Foods..of I-17 and Indianschool rd ??
Meat lovers paradise!!!
@@lt4rocious400 dammit I forgot. Maybe I'll make that mission this upcoming week for next weeks cook. I'm making a note right now.. I'll let you know when I do
Smoked like a Boss!💯
Thx boss!! 💯
I want some
We can get you together..
Nice bro
Thx bro! 🙏🏿 💯
Excellent cook Joe. Bark, smoke ring. Tenderness. Pull test. All star brisket my man. 👍🏾💯
Thx Geoff, that one came out good.. definitely one of my better barks on a brisket. But it showed me one thing... I gotta get a new knife! Any recommendations? 🤔
Great cook! I also wrap mine with a towel to rest. Your bark looks awesome. That Lonestar seems cook well. Do you rotate as a matter of practice or is there more heat toward the fire box. Again great job!
What's up Colin.. thanks for checking me out 🙏🏿💯 the Lone Star is a beast for sure! I usually like to rotate it as good practice to make sure my cooking is even and so my spritzing and basting is even too. Follow along for next week's cook!! I'm already in the lab :-) 👊🏿✌🏿💯💯
Great session! I did a 14lb Costco Prime Brisket yesterday, on my LSG. It turned out to be the best brisket I've ever made! The only seasoning I used was Kinder's "The Steak Rub". It smoked for a little over 13 hours and I wrapped when I liked the color.
What's up Rob? Thanks for checking out this week's cook and following along. I'm a big fan of all the Kinders rubs, you cant go wrong.. I haven't seen the steak rub yet though... 🤔 you ever try making brisket tacos? 👌🏿🔥🔥🔥🔥
Love all your content , love how you present it , but I just can't get behind injecting brisket . It's not you , it's me ! Keep the videos coming .
Thx Irv 🙏🏿 I appreciate you!! 💯 You know I hadn't injected a brisket in FOREVER! I don't have any issues getting a moist brisket so I didn't see the need and sometimes I felt like it made it just taste more like roast vs brisket. This one came out 🔥 But I still think in the end I'm still more traditional than competition so I keep it simple. Anyway thx for watching, catch you next week with another one!✌🏿👊🏿💯
Man that Brisket looks GREAT Family!
Thx for checking me out bro!! 🙏🏿💯 we coming!!
Good looking brisket and a delicious result.
Thank you fine sir.. another one down!
Great video! Keep them coming, glad you showed how you also handled the fire, most guys just show cooking the brisket. For us newbie’s the fire is a very important part of the cook. I’m still trying to get the courage to try a long cook. Brisket is very expensive and don’t want to spend 10 hrs or more for a bad brisket, that I mess up…
Thank James.. if your a newbie and you at least know that fire management is important you goin be alright. I remember when I first started I was using a cheap offset and didn't have a clue what I was doing w the fire other than adding wood. It was horrible!!!!! But over time I started to figure it out through trial and error then when I finally started paying attention I noticed that a lot of the pros be dropping jewels about their fire management but I wasn't listening.. too worried about the rubs and spritz and all that stuff. When truthfully if you start with a good cut of meat and cook it correctly over wood you could season it w just salt a pepper and shut the club down! 💯 So if your thinking about that now your gonna be good soon.
Should I do a fire management video?
@@KillerMillerQue yes sir… would definitely appreciate… as you said must guys on RUclips, focus on rubs and taste and recipes. I got my LSG, hoping to get to the next level…
@James Turner I got your back... let's get there! I'll get thar vid up soon. 💯
@@KillerMillerQue Smoky Ribs BBQ just did a video on fire management, but didn’t feel he went into details enough. Like how to keep temperature consistent during long cooks. As you start adding splits to fire are you supposed to open main chamber or keep closed. Confused because of smoke that they call dirty smoke. But then you letting out all your heat. Is temperature controlled with damper or the size of splits. Some guys say different things. Few guys say use bigger splits for longer cook time, then control temperature with damper. Some guys say use smaller splits. I guess I would like to see it done in practice so I get a better understanding