I watch a couple other guys out there and they have some great info but I have to admit I don't see anyone putting out the amount of detail as you. I really enjoy your videos and have found them extremely helpful. Thank you for what your doing
@MeatNGreetBbq . always love the videos glad you posted this one. BRISKET BOOSTER is great and a game changer. The first time I used it , I added to much salt at the beginning, not taking into consideration your product has the salt content it does. It still turned out great , but glad u pointed it out in this video. Keep the videos going. Thanks for another piece of knowledge . Happy smoking
Hey Marcus aka "Mr. Meat-n-Greet" aka "Big Frizz". I very rarely comment on YT videos, but after viewing your Masterclass Brisket tutorial and this new video you'd recently put out, I honestly have to give props and credit where credit is due. My friend, you are AMAZING with your teaching of how to cook briskets as I literally used this video's tutorial to the "T" in replicating as best as I could for the type of smoker I have. It's a Hasty Bake Rough Neck smoker (I have a XL Pit Barrel Cooker and the O.G. PBC, HB Gourmet Pro, Weber Kettle and a ol' Traeger Pellet grill in my arsenal) which is the one that I've yet to cook a brisket on due to not wanting to fail a brisket cook for the veterans I serve along with our doctors and providers. Anyways, your video was timely, as I cooked my first brisket just two days ago using the exact same method with the preparation of the seasoning (I just don't have your Brisket Booster as of yet, but will order it very soon) , fire management/temps, and the overnight rest in my warmer. Marcus, when I took this brisket and served it in our V.A. Clinic's Christmas luncheon., EVERYONE ranted and raved on how tender, moist and delicious my brisket was. I can't thank you enough for your tutorial and all that you do for the BBQ community and for us as backyard pitmasters to our family and friends. I now feel confident in smoking more briskets for our first responders and our precious homeless people in my area as the Lord God has put it in my heart to do so. I also enjoyed replicating your rib tutorial and the "slurry" you'd mentioned in the video in which that too was enjoyed by all that I cooked for also. I know that this is alot of writing, but I just wanted to acknowledge you and "thank you" personally for your gifts, talents, skills and plethora of knowledge you've contributed to my life and others. Blessings my friend! ~Bear
The very best BBQ content on RUclips altogether. Mans an absolute legend and has real love for BBQ and to share it. Learning a ton here in south africa. Keep pushing the boundaries brother. Love your attention to detail.love your passion. Apreciate your hardwork and all you put in. Love from SA and the team at Up in smoke BBQ
I’ve been cooking brisket for the better part of the last 22 years, and this technique you’re using here is basically how I do it. My technique has changed plenty over the years, but how you do it here is, in my opinion, the best way to get the best results. Start with a quality piece of meat, follow these instructions and you can’t go wrong. I’ll check your master classes and even try your brisket booster soon. Thanks for this amazingly detailed and informative video.
This is one of the best videos I have watched and I have watched hundreds of hours of BBQ content. I can't wait to watch the Masterclass videos. The only thing I could possibly add to this conversation is to dry brine the brisket with the rub overnight if you have the time. This is a thick cut of meat and it can handle the dry brine. I have tried injecting briskets and the liquid just runs out as the brisket cooks and is ineffective. I understand that this is Wagyu brisket and does not require much in the way of seasoning but it does work as you witnessed with the booster rub. Wagyu is more about marbling, fat and tenderness as opposed to beef flavor. Wagyu beef is very different. Personally, I prefer USDA prime briskets and Wagyu ribeye steaks. I get both at our local Costco store. Please note that I use Wagyu beef tallow in my brisket wraps and that does make a differene. Thank you for this brilliant content and keep up the great work! I have subscribed and am looking forward to more content.
You have plenty to give with your BBQ knowledge! Free beers and conversation is all I need! Your videos are the best. I want to see them grow but a part of me wants to keep them a secret 🤫 Thanks for all you do.
I made brisket from you're video for Thanksgiving. No leftovers. Family wants it for xmas also. And it was my very first time. I was surprised it came out good. Just like this texas bbq spot around my area.
Amazing looking brisket brother and a great teaching video on how to smoke a Waygu brisket. The only problem with Waygu is it is so rich I can’t eat as much of it as I want to. Great job and thanks for sharing.
I did a wagyu brisket, but I held it in my warming oven too long and it turned to mush. It was a huge bummer. I can’t wait to try another one. I used your master class video and it came out perfect but I think I held it too long🥴about 20 hours because I had company showing up at that time. Awesome looking brisket, brother. That bark is amazing
Yea bro Wagyu is harder than you’d expect. I’ve overcooked plenty of Wagyu briskets in my day haha. I’ve changed the way I cook them over the years like how you see and pull them in the 190s. Anything over most times it comes out overdone 😅
Great video brother !!!. Being a need myself, I like the way the majority of your cook was at 275 and only 300 for a bit. Same on my 500. I don't like going over 300. My biggest challenge seems to be the last 15 degrees. When I do dry out a flat a little it's in these last 15 degrees I feel
Yea bro I’ve dried many of flats out pushing in the 4th quarter. Tinting the flat with foil will help for sure as you grow temps. Even if the flat doesn’t need it, just adding that protective layer will help. Also on the 500 close that damper down a bit. Less convective and more like an oven that way which will help trap more heat with less friction racing past your leans. Lastly, trying running the brisket with the leans NEVER facing the fire box. I am playing around with this method a lot and really like it.
That rub will have your brisket singing brother 🤘. It takes some trial and error to figure out exactly how you like it but once you get it dialed in it really does give your brisket a pop
@@MeatNGreetBBQ my go to is Goldees brisket rub but I’m always looking to try new ones. Can’t wait to get my bottle delivered and try it out. Appreciate all your videos 💯
@@MeatNGreetBBQ the rub came in today and it has so much flavor! I had my son try some and he was like damnnnn this stuff is good.. Hopefully I have time to smoke a brisket this weekend cause I’m ready to try it out..
Hands down, my favourite bbq channel now. Thanks for the great content you're sharing man! One question: when pulling briskets out of the smoker, i always probe to tenderness, then leave it rest over a wired rack on my counter. After aprox 30 mins, my briskets feel tight again, not tender as In the smoker right befofe pulling out. Is this normal? Or am I pulling to soon?
Yea my rule of thumb is I ALWAYS trust what is happening at the pit. A lot can change temp and feel wise even from the pit to walking the brisket inside your house. It’s normal to have briskets do weird things once off the pit so I live but trusting what I felt when temping/pulling at the pit then trust that your hot/long hold will give your brisket time to settle in. It’s a helluva shock in the meat to go from a 250+ degree environment to room temp. Like a human walking out of a sauna we too tighten up haha. You’re all good brother
Hey Marcus, I’m smoking a brisket for Christmas but I have a traditional bbq pit without a firebox. I’m worried about keeping my temp around 225-250. Do you have any tips or is there a way I can get in contact with you so i can show you the grill. I respect your knowledge and experience and I would really appreciate the help
@ thanks for replying! It looks extremely similar to an offset smoker, but it doesn’t have a firebox. I can send pics but I don’t know when because the bbq pit is at my girls house.
But it’s a grill where you put the charcoal and wood under the meat but there is decent space inside of the grill so it allows me to smoke meat without it being directly over the charcoal. My concern with the brisket is controlling the temp at 225
Ohhhh I got you. Honestly bro I would look up brisket videos on a Webber grill and cook it the same. Essentially all you want to do is have the protein offset from the heat. So dump some coals with a couple wood chunks on one side then set the brisket on the opposite side of the coals and let it roll for 4-6 hours then wrap it up and stick it in the oven. Maybe I’ll do a video on it soon this is probably a common question.
Another great video! But this backyard bbq guy has a question… Everyone says go by feel not temp, but I guess I have never mastered the “feel test” for tenderness. Never made a bad tasting one, but have had a few tough and mush but have had some real success. Is it safe to say, a brisket with lots of intramuscular fat should be pulled at a lower temp? This wagyu you did you said pulled at 195, I have never done a wagyu, and don’t think I have ever pulled one before 203ish when in my opinion felt “tender”, always rest it down before wrapping it back up for a hold. Need help so can make a consistent outcome. Keep the videos coming! T
Hey brother totally understand! Have you watched my brisket master class by chance? This isn’t a shameless plug lol it’s just that I covered this in pretty good detail and the video explains this far better than I could hear in a message. If you still have questions after watching let me know and I’ll help fill in the blanks.
@MeatNGreetBBQ I have watched, was great, yes covered in detail, I guess I just do not have that tenderness touch yet. But then again I'm sure a lot is self induced with some of the brisket options I have to choose from. Going to ask Santa for your Brisket Booster! 🤘🤘
Haha I want to host an official “Meat n’ Greet” one of these days once the following gets big enough! As far as giveaways, I got nothing to give brother 😂😭
THE ONLY MASTER CLASS I NEED TO WATCH IS AARON FRANKLINS !!!!!!!!!!! I DONT CARE WHAT THE OCCASION THE COMMON MAN CANT AFFORD WAYGU BRISKET MUCH LESS WAYGU ANYTHING BECAUSE ITS SO STUPID EXPENSIVE .......... GIVE A MUCH MORE AFFORDABLE PACKER ANYDAY AND IT WILL BE AWESOME !!!!!!!!!
Marcus makes Aaron Franklin look like an amateur.... And the fact that you can't afford a quality chunk of beef to start with isn't his problem either. Go hate on someone else but don't be beating on Marcus
Brother first off take a deep breath, I promise I’m not the enemy haha. Rather, I actually want to see you succeed in all endeavors. Second, my actual brisket masterclass on my channel is FREE, Aaron’s is $100 dollars. If saving money is your MO then I’ve already got you in the black. Lastly, in my masterclass I cooked a choice brisket. Literally the cheapest brisket you can get (short of select of course). Look, I don’t care what you do I’ll be fine either way but I can say this, if you actually give my video a shot I guarantee you will walk away a better brisket cook. I cook more brisket in a single month than most folks cook in a year, it’s impossible you don’t learn something…. But then again, some folks don’t know a good thing if it walked right in your living room and sat on your lap. Anyways, I normally don’t respond to these types of comments, but man you sound like someone burned you and that’s not your fault. It’s actually why I started the channel. To provide FREE content with no gotchas to distill years of high level information to the folks who just want to cook some darn good bbq. Cheers friend 🍻
I watch a couple other guys out there and they have some great info but I have to admit I don't see anyone putting out the amount of detail as you. I really enjoy your videos and have found them extremely helpful. Thank you for what your doing
That's what I'm talking about, thanks for the love brother really do appreciate your support! 👊
Agreed 100%
100% agree, Marcus is on point I’m telling you, he’s left nothing out, he’s elevated my brisket.
@MeatNGreetBbq . always love the videos glad you posted this one. BRISKET BOOSTER is great and a game changer. The first time I used it , I added to much salt at the beginning, not taking into consideration your product has the salt content it does. It still turned out great , but glad u pointed it out in this video. Keep the videos going. Thanks for another piece of knowledge . Happy smoking
Hey Marcus aka "Mr. Meat-n-Greet" aka "Big Frizz". I very rarely comment on YT videos, but after viewing your Masterclass Brisket tutorial and this new video you'd recently put out, I honestly have to give props and credit where credit is due. My friend, you are AMAZING with your teaching of how to cook briskets as I literally used this video's tutorial to the "T" in replicating as best as I could for the type of smoker I have. It's a Hasty Bake Rough Neck smoker (I have a XL Pit Barrel Cooker and the O.G. PBC, HB Gourmet Pro, Weber Kettle and a ol' Traeger Pellet grill in my arsenal) which is the one that I've yet to cook a brisket on due to not wanting to fail a brisket cook for the veterans I serve along with our doctors and providers. Anyways, your video was timely, as I cooked my first brisket just two days ago using the exact same method with the preparation of the seasoning (I just don't have your Brisket Booster as of yet, but will order it very soon) , fire management/temps, and the overnight rest in my warmer. Marcus, when I took this brisket and served it in our V.A. Clinic's Christmas luncheon., EVERYONE ranted and raved on how tender, moist and delicious my brisket was. I can't thank you enough for your tutorial and all that you do for the BBQ community and for us as backyard pitmasters to our family and friends. I now feel confident in smoking more briskets for our first responders and our precious homeless people in my area as the Lord God has put it in my heart to do so. I also enjoyed replicating your rib tutorial and the "slurry" you'd mentioned in the video in which that too was enjoyed by all that I cooked for also. I know that this is alot of writing, but I just wanted to acknowledge you and "thank you" personally for your gifts, talents, skills and plethora of knowledge you've contributed to my life and others. Blessings my friend! ~Bear
The very best BBQ content on RUclips altogether. Mans an absolute legend and has real love for BBQ and to share it. Learning a ton here in south africa. Keep pushing the boundaries brother. Love your attention to detail.love your passion. Apreciate your hardwork and all you put in. Love from SA and the team at Up in smoke BBQ
I’ve been cooking brisket for the better part of the last 22 years, and this technique you’re using here is basically how I do it. My technique has changed plenty over the years, but how you do it here is, in my opinion, the best way to get the best results. Start with a quality piece of meat, follow these instructions and you can’t go wrong. I’ll check your master classes and even try your brisket booster soon. Thanks for this amazingly detailed and informative video.
That's what I'm talking about!! Appreciate the support, brother!👊
New subscriber, that Wagyu is no joke. Nice cook.👍🏾
This is one of the best videos I have watched and I have watched hundreds of hours of BBQ content. I can't wait to watch the Masterclass videos. The only thing I could possibly add to this conversation is to dry brine the brisket with the rub overnight if you have the time. This is a thick cut of meat and it can handle the dry brine. I have tried injecting briskets and the liquid just runs out as the brisket cooks and is ineffective. I understand that this is Wagyu brisket and does not require much in the way of seasoning but it does work as you witnessed with the booster rub. Wagyu is more about marbling, fat and tenderness as opposed to beef flavor. Wagyu beef is very different. Personally, I prefer USDA prime briskets and Wagyu ribeye steaks. I get both at our local Costco store. Please note that I use Wagyu beef tallow in my brisket wraps and that does make a differene. Thank you for this brilliant content and keep up the great work! I have subscribed and am looking forward to more content.
Great video - thanks for sharing your technique
My pleasure bro! 👊
Dudes a BBQ stud
You have plenty to give with your BBQ knowledge! Free beers and conversation is all I need! Your videos are the best. I want to see them grow but a part of me wants to keep them a secret 🤫
Thanks for all you do.
Haha thanks for the love man! I appreciate you!
Can’t beat this guys thoroughness. My offset comes in this week and I’m looking forward to implementing everything Meat and Greet has taught me!
Appreciate that big dawg!! 🙏👊
Dude where were you 7 years ago when I went down the rabbit hole? Appreciate the thorough details my dude, super informative all the way around!
great looking brisket! Killer fat render! 👏👏👏
Appreciate that bro!
Perfectly delivered class as always. Only thing missing was your stogie
This is awesome. If this doesn't make you wanna throw something on the pit, I don't know what will!
Tate=Legend
Damn it you knocked it out the park with this one brother you are a Beast at cooking and trimming Briskets straight 🔥🔥🔥🔥
Haha appreciate you bro thanks for the support 👊
I made brisket from you're video for Thanksgiving. No leftovers. Family wants it for xmas also. And it was my very first time. I was surprised it came out good. Just like this texas bbq spot around my area.
That’s what I’m talking about! Appreciate you bro! 👊
@@MeatNGreetBBQ thank you. Your video helped alot. It guided me all the way.
Yeahhhhh…. Most beautiful trim I’ve seen! Absolutely Amazing Brisket session 😁👍👍. Thanks for sharing 😋
Thanks for the love brother 🙏
Another masterpiece my brother. Mouth watering 🤤
Appreciate that bro! 👊
That looked so damn good. Welldone.
Thanks for watching bro! Appreciate the support 👊
Keep the vids comming. God bless brother
Appreciate that bro! I will keep them coming 🤘
Amazing looking brisket brother and a great teaching video on how to smoke a Waygu brisket. The only problem with Waygu is it is so rich I can’t eat as much of it as I want to. Great job and thanks for sharing.
Appreciate the love brother! I'm with you on the Wagyu, sometimes too much of a good thing is a bad thing 😂
I did a wagyu brisket, but I held it in my warming oven too long and it turned to mush. It was a huge bummer. I can’t wait to try another one. I used your master class video and it came out perfect but I think I held it too long🥴about 20 hours because I had company showing up at that time. Awesome looking brisket, brother. That bark is amazing
Yea bro Wagyu is harder than you’d expect. I’ve overcooked plenty of Wagyu briskets in my day haha. I’ve changed the way I cook them over the years like how you see and pull them in the 190s. Anything over most times it comes out overdone 😅
Bro your videos are not some of the best out there but theee best out there… all of em.
That’s what I’m talking about bro thanks for the love!! 👊
Great video brother !!!. Being a need myself, I like the way the majority of your cook was at 275 and only 300 for a bit. Same on my 500. I don't like going over 300. My biggest challenge seems to be the last 15 degrees. When I do dry out a flat a little it's in these last 15 degrees I feel
Yea bro I’ve dried many of flats out pushing in the 4th quarter. Tinting the flat with foil will help for sure as you grow temps. Even if the flat doesn’t need it, just adding that protective layer will help. Also on the 500 close that damper down a bit. Less convective and more like an oven that way which will help trap more heat with less friction racing past your leans. Lastly, trying running the brisket with the leans NEVER facing the fire box. I am playing around with this method a lot and really like it.
A new brisket video from the legend himself? Is it Christmas already?!
Let’s goooo!!!
Just ordered that brisket booster rub. The way you described it, it sounds like it’s going to give my briskets a lot of flavor 🙌🏼
Report back on the rub!
That rub will have your brisket singing brother 🤘. It takes some trial and error to figure out exactly how you like it but once you get it dialed in it really does give your brisket a pop
@@MeatNGreetBBQ my go to is Goldees brisket rub but I’m always looking to try new ones. Can’t wait to get my bottle delivered and try it out. Appreciate all your videos 💯
@@Lbaez85 will do 👍🏼👍🏼
@@MeatNGreetBBQ the rub came in today and it has so much flavor! I had my son try some and he was like damnnnn this stuff is good.. Hopefully I have time to smoke a brisket this weekend cause I’m ready to try it out..
10/10
I gave you five stars on that brother
MY MAN!! Appreciate the support brother
GAWT DANG
🙌🙌🙌
damn I'm hungry
What wood are you smoking with ?
White oak
How do I get some Brisket Booster?
Link is in the description boss
Hands down, my favourite bbq channel now. Thanks for the great content you're sharing man!
One question: when pulling briskets out of the smoker, i always probe to tenderness, then leave it rest over a wired rack on my counter. After aprox 30 mins, my briskets feel tight again, not tender as In the smoker right befofe pulling out. Is this normal? Or am I pulling to soon?
Appreciate that bro!! What temp are you normally pulling briskets at most consistently?
@ usually at 198-201 at the center of the brisket. And Inalso make sure to probe to tenderness across all the brisket, regardless of temp
@ @ usually at 198-201 at the center of the brisket. And Inalso make sure to probe to tenderness across all the brisket, regardless of temp
Yea my rule of thumb is I ALWAYS trust what is happening at the pit. A lot can change temp and feel wise even from the pit to walking the brisket inside your house. It’s normal to have briskets do weird things once off the pit so I live but trusting what I felt when temping/pulling at the pit then trust that your hot/long hold will give your brisket time to settle in. It’s a helluva shock in the meat to go from a 250+ degree environment to room temp. Like a human walking out of a sauna we too tighten up haha. You’re all good brother
What would are you smoking with ?
White oak
Hey Marcus, I’m smoking a brisket for Christmas but I have a traditional bbq pit without a firebox. I’m worried about keeping my temp around 225-250. Do you have any tips or is there a way I can get in contact with you so i can show you the grill. I respect your knowledge and experience and I would really appreciate the help
Hey brother- what do you mean “traditional pit”?. Do you have an instagram, can you send pics?
@ thanks for replying! It looks extremely similar to an offset smoker, but it doesn’t have a firebox. I can send pics but I don’t know when because the bbq pit is at my girls house.
But it’s a grill where you put the charcoal and wood under the meat but there is decent space inside of the grill so it allows me to smoke meat without it being directly over the charcoal. My concern with the brisket is controlling the temp at 225
Ohhhh I got you. Honestly bro I would look up brisket videos on a Webber grill and cook it the same. Essentially all you want to do is have the protein offset from the heat. So dump some coals with a couple wood chunks on one side then set the brisket on the opposite side of the coals and let it roll for 4-6 hours then wrap it up and stick it in the oven. Maybe I’ll do a video on it soon this is probably a common question.
@@MeatNGreetBBQ ok cool thank you, would love a video on this! I also ordered your brisket rub so I’m excited to see how it all comes out.
Another great video! But this backyard bbq guy has a question… Everyone says go by feel not temp, but I guess I have never mastered the “feel test” for tenderness. Never made a bad tasting one, but have had a few tough and mush but have had some real success. Is it safe to say, a brisket with lots of intramuscular fat should be pulled at a lower temp? This wagyu you did you said pulled at 195, I have never done a wagyu, and don’t think I have ever pulled one before 203ish when in my opinion felt “tender”, always rest it down before wrapping it back up for a hold. Need help so can make a consistent outcome. Keep the videos coming! T
Hey brother totally understand! Have you watched my brisket master class by chance? This isn’t a shameless plug lol it’s just that I covered this in pretty good detail and the video explains this far better than I could hear in a message. If you still have questions after watching let me know and I’ll help fill in the blanks.
@MeatNGreetBBQ I have watched, was great, yes covered in detail, I guess I just do not have that tenderness touch yet. But then again I'm sure a lot is self induced with some of the brisket options I have to choose from. Going to ask Santa for your Brisket Booster! 🤘🤘
Mouth watering!!!!! Damm you
😭😭😭 sorry fam one day you’ll be able to taste through the phone haha
Duuuuuudee...
💥💥💥
👊👊🍻
Do a giveaway, just to me though and I’ll come out and we can do a training class together! I’ll buy the beer!
Haha I want to host an official “Meat n’ Greet” one of these days once the following gets big enough! As far as giveaways, I got nothing to give brother 😂😭
THE ONLY MASTER CLASS I NEED TO WATCH IS AARON FRANKLINS !!!!!!!!!!! I DONT CARE WHAT THE OCCASION THE COMMON MAN CANT AFFORD WAYGU BRISKET MUCH LESS WAYGU ANYTHING BECAUSE ITS SO STUPID EXPENSIVE .......... GIVE A MUCH MORE AFFORDABLE PACKER ANYDAY AND IT WILL BE AWESOME !!!!!!!!!
Marcus makes Aaron Franklin look like an amateur.... And the fact that you can't afford a quality chunk of beef to start with isn't his problem either. Go hate on someone else but don't be beating on Marcus
Brother first off take a deep breath, I promise I’m not the enemy haha. Rather, I actually want to see you succeed in all endeavors. Second, my actual brisket masterclass on my channel is FREE, Aaron’s is $100 dollars. If saving money is your MO then I’ve already got you in the black. Lastly, in my masterclass I cooked a choice brisket. Literally the cheapest brisket you can get (short of select of course). Look, I don’t care what you do I’ll be fine either way but I can say this, if you actually give my video a shot I guarantee you will walk away a better brisket cook. I cook more brisket in a single month than most folks cook in a year, it’s impossible you don’t learn something….
But then again, some folks don’t know a good thing if it walked right in your living room and sat on your lap. Anyways, I normally don’t respond to these types of comments, but man you sound like someone burned you and that’s not your fault. It’s actually why I started the channel. To provide FREE content with no gotchas to distill years of high level information to the folks who just want to cook some darn good bbq.
Cheers friend 🍻
Thank you very much brother 🙏
@MeatNGreetBBQ thanks for all the knowledge.
Little overdone. You gotta pull them early if you're going to warm them that long. Closer to 190.
Whatever you say 😂👍
@@MeatNGreetBBQ there’s always one! Great job brother!
@johnruplinger2449 lol I literally said the same thing when I read the comment 😂 thanks brother!