This was the EASY way! If you want to see the other extreme check out Umami Bomb Brisket: The SMOKED BRISKET OF INSANITY! ruclips.net/video/FGcn74s9UeM/видео.html
Lately I have been planning to smoke brisket but due to the long time I was a bit hesitant. Bookmarked this one and definitely gonna try next time I make BBQ!
Hi Andrea! Copy and paste this: “Hi Sam I think I know a way you can make Andrea very happy! Watch my 4 Hour Brisket video - it’s super easy and fast but it tastes like it took all night! - Al from Eat More Vegans”
That looks delicious, I’ve always wanted to do a brisket but don’t want to wait 14 hours for it to be done. Thanks to you I won’t have to now, keep up the good work and can’t wait to see more of your videos my friend.
That long wait (and staying up half the night) are the biggest challenges with brisket - I think it’s a good skill to add to your repertoire! Will you come back and let me j ow how it goes? Thanks for watching!
Forgive my tardiness.... love that intro full fire!! Mouthwatering food as always!! Blessings upon your channel! Love each video you always find a way to wake up my appetite!! ☺️😎
Eatable for a quick brisket but I don't think I will cook it this way. Yes, the 14 hour traditional cook is a real pain in the ass but the result is worth it.
Honestly, Mike they are different. You definitely get better smoke penetration with low and slow. But if you take the time to dry brine like I did, I think you will be blown away by the texture. Will you try one this way and let me know what you think?
@@BehindTheFoodTV I haven't done a brisket in the last 2 years. Mostly because of the time it takes; approximately14 hours. Should I try it using this method I'll reply back.
Hi Johnny. The towels just reduce the rate of heat decline - that’s all. I’ve never tested with or without a towel so maybe it is in fact silly. Seems like an idea for a video……….thanks! -Al
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This was the EASY way! If you want to see the other extreme check out Umami Bomb Brisket: The SMOKED BRISKET OF INSANITY! ruclips.net/video/FGcn74s9UeM/видео.html
Omg, Al. . . you are literally the best! And now I am hungry!!!
I'm the best? No YOU'RE the best! Well you and Jamie and of course Memphis and Kira are the best! I'm so proud of you Jess!!!!!!!
Great tips for hot & fast brisket! Looked delicious and love that you call your BGE, Darth. 😃
Thanks! My large BGE is Luke, my Yoder YS1500 is Yoda, my Weber Kettle is BB-Ate (get it?) - working on names for the Santa Maria that's coming next!
@@BehindTheFoodTV Love it and big StarWars fan as well!
Karin from NZ 😄🙋🏼♀️ - thanks for explaining Al!
Thanks for all of the support Karin!!!!!
Lately I have been planning to smoke brisket but due to the long time I was a bit hesitant.
Bookmarked this one and definitely gonna try next time I make BBQ!
Yay! The best thing is when I know I can teach someone something new! Let me know how it goes!
Another excellent video! Thanks for the cooler tip!
Thanks, Chris!
I want!!!
but you knew that already, lol! Hoping to convince Sam to try this. SOON! Thanks, Al!
Hi Andrea! Copy and paste this: “Hi Sam I think I know a way you can make Andrea very happy! Watch my 4 Hour Brisket video - it’s super easy and fast but it tastes like it took all night! - Al from Eat More Vegans”
That looks delicious, I’ve always wanted to do a brisket but don’t want to wait 14 hours for it to be done. Thanks to you I won’t have to now, keep up the good work and can’t wait to see more of your videos my friend.
That long wait (and staying up half the night) are the biggest challenges with brisket - I think it’s a good skill to add to your repertoire! Will you come back and let me j ow how it goes? Thanks for watching!
Forgive my tardiness.... love that intro full fire!! Mouthwatering food as always!! Blessings upon your channel! Love each video you always find a way to wake up my appetite!! ☺️😎
Thank you so much! Someday I will cook for you a celebration dinner!
Making me want to come back to your house and enjoy more make together!!! Looked delicious!!
You and the whole family are welcome back any time!
Great job brother 👍🏽
Thanks Leroy!
I’ve done the hot and fast brisket with great results. Really good tips Al 🍻
Thanks! I welcome any trips you care to share!
you made my underrated youtubers! #43! that's for sure not vegan! xD
Wow thanks! I will work hard to get to #1 on that list! Welcome to the channel!
OK I see now that's an episode number! Thanks so much Mister Omega - it's an honor to make your list!
@@BehindTheFoodTV no worries! thanks heaps for joining the team! :D
Where did you get the cooler. I like the size, perfect for meat.
Hi Carlos - The cooler is a Coleman (amzn.to/3hZtVrl). And you’re right - it’s perfect for BBQ!
@@BehindTheFoodTV thanks for the info and link
@@carlosbatista938 any time. Don’t hesitate to ask if you have questions on any of my other videos! -Al
Gone to the Snow Dogs sent us over! Clever name!
Hi Loki! Thanks for coming over - any friend of Gone to the Snow Dogs is a friend of mine. Especially another amazing dog channel! Welcome!
I'm scared of running at 400.. my hot and fast is 300, but it's cut cooking time in half and the end product is GREAT!!
How much salt did you use?
Hi.Whats the cooking temp ?
This was 400° Fahrenheit cook temp. Worked out beautifully!
Thank you!!
@@iyossi20000 happy to help. Come back and let me know how it works out for you!
When do Grayson and I get to devour some of that! 😋🍽
Mi Casa Ed Su Casa Thomas! You know you were invited for Turducken this coming Thursday but I guess she loves her family more than my cooking!
What temp?
What was the binder?
Homemade Wagyu Beef Tallow! Here's how you can make it at home: ruclips.net/video/pz-sDM-Hm2k/видео.html
What is the temp
The smoker ran at 400°F
Eatable for a quick brisket but I don't think I will cook it this way. Yes, the 14 hour traditional cook is a real pain in the ass but the result is worth it.
Honestly, Mike they are different. You definitely get better smoke penetration with low and slow. But if you take the time to dry brine like I did, I think you will be blown away by the texture. Will you try one this way and let me know what you think?
@@BehindTheFoodTV I haven't done a brisket in the last 2 years. Mostly because of the time it takes; approximately14 hours. Should I try it using this method I'll reply back.
So don’t put brisket on fat side down for hot and fast?
So, its a 3-2-1 brisket.
@@chuckandrews5339 😂
What is the purpose of the towels? Seems silly
Hi Johnny. The towels just reduce the rate of heat decline - that’s all. I’ve never tested with or without a towel so maybe it is in fact silly. Seems like an idea for a video……….thanks! -Al