Ok 😂. I've lived my whole life in Dothan Alabama.. Primarily we use Pork butts here. We do smoke brisket but usually at 225° and nobody wrapped in butcher paper until just recently. We don't douse it in white sauce either that is served on the side always. Thanks for thinking about us though.
Funny you mentioned wrapping in butcher's paper. I'm from South Florida and never saw that down here in my 60 years on this rock, at least not until a few years ago. RUclips chefs I guess. I'm not saying it's bad, just never saw it.
Alabama white sauce is the nuts!! Made some from a recipe I found on the internet. Boom amazing sauce went well with the chicken and beef I smoked I just need to make more now! Great video and I think I might try that 4-2-10 method
Ok, I've asked numerous of times. What happened to Morrison? Did he die? Are they not working together anymore? The chemistry between the two of them was awesome! Somebody help a man out here.
I smoke my trimmings in a pan with holes(for the life of me I can't think of it's proper name) and let that drip onto the brisket then I use that in burgers and soups. The taste is amazing. Love your show.
Look....I am from Alabama. I am tired of see videos on here and articles on Facebook about "Alabama White Sauce". First of all, it wasn't a thing until maybe 30 years ago. I had never seen nor heard of it until the early 90s. Even then, it was only used on chicken. I have never seen it used on pork or beef (beef BBQ hard to find in Alabama). Second, it is a north Alabama thing. You are only now seeing it show up in BBQ restaurants in the southern part of the state. Even then, only in chain restaurants. South Alabama BBQ mostly uses a sweet tomato based sauce for everything. I believe white sauce originated for use on chicken in the Decatur area, probably at Big Bob Gibson's restaurant. Don't think that white sauce is used ubiquitously all over the state on all kinds of meat, because it isn't.
Love your channel man!!! I will try this method. My pellet smoker is a Memphis and Ive had it for 4 years. Im an old pizza chef and use this grill primarily for that, pork tenderloins and steaks. I just started getting into ribs and brisket. I've cooked brisket 3 times now and it gets better every time. One Q...did you say you put the fat on the bottom side. Thanks
It actually does not but it melts the fat anyway because of the long period of time it is exposed to a lower heat source. It hits around a temperature of 85 to 90 and the rest of the fat dissolves by 65 degrees celsius or 150 F
Haha, wel een lagere kwaliteit brisket en toch in een oven die stroom gebruikt voor een enorm lange tijd. Toch benieuwd of daar een andere optie voor is. Yeti koelbox?
Richtig geil könnte schon wieder smoken🤣 ich finde die weisse Sosse besser als Bbq Sosse gibts bei mir immer zu Rind aus dem Smoker. Sagst Du mir wo Du das Brisket herbekommst?🙏
Top brisket met een mooie twist! Alles OK met Morrison? Al een tijd niet in een video gezien. Of is t gewoon een concept wijziging.. terug naar de roots van de show met alleen Roel?
Damn, lot of Whiners on here today! The brisket looks great, and the white sauce is a winner. For those who have never had it on beef (or at all), do yourself a favor and try it. Not for everyone, but certainly tasty. Spoken by a Texan who doesn't wrap until the resting stage.
that's what kills me... everyone wants to critique. he wanted to try it and he did... its his channel..i watch videos all the time, a lot of things I shake my head at, but, i enjoy watching other folks share their ideas and likes..
200 degrees is not absolutely necessary, but it has to get hot enough for the Maillard reaction to occur. Most people think that takes an internal temperature of at least 165 degrees. I assume that temperature was reached during the 2 hour roasting phase of this cook. I haven’t tried this recipe, but I am skeptical that this method results in a fully cooked, by that I mean taste, not food safety, brisket.
You guys must be running low on ideas. You’ve made a brisket the same way 3-4 times the last 2 weeks and just dumped a sauce on this one for some reason
Quantity over quality. The man is literally making a living from these videos and there is Kamado Joe, Borniak, Burnhard, Forged, ... and all are paying to get their brands in the videos. We can like it or not but when somebody wants to make this many videos will you see repetition. A brisket is a brisket, pork ribs or Boston Butt, ... you can't prepare it in 15 different ways. Every video has the same ending: amazing, juicy, tasty, tender, ... And yet, over the past months did I see where the meat wasn't tender (easy visible when the meat was being sliced) and yet, the very same comments at the end of the video on juiciness, tenderness, amazing, best ever, ... Take these videos with a pinch of salt as we say as you can indeed see a lack of inspiration (kind of normal).
@@vincentvdb3151 it's got more to do with the size of a channel than it does how many videos they are putting out. But I blame it on youtube to be honest. big channels tend to just feed the same content over and over again, to appease the youtube algorithm. views is what pays content creators...and as you said, they are making a living out of youtube, so they'll do whatever gets them the most views..or has proven to give them a ton of views. When big channels actually post creative content, their videos won't get as much views so they go back to releasing the same content that gets more views(and receive more money). It's a vicious cycle lol. there is usually more "creativity" coming from smaller channels nowadays because they either don't know about the youtube algorithm and will post whatever, or they just don't get care because they don't rely on making money on youtube(they still have their day jobs)
@@SJCOOKS That is indeed correct, it start with the titles. The spectacular the title the more RUclips likes it. It is not easy to stay relevant for many years and let us be fair, a cow is a cow, a kamado is a kamado. I am an avid photographer and whenever a brand brings out a new body or lens are the usual channels all jumping on it. The world of BBQ is much more slower so yeah, as I wrote: how does one stay relevant? Repetition with extreme small twists to recipes that were made a dozen of times. For some reason is Chuds BBQ and Meat Church BBQ less productive on videos but makes them all that more interesting (for me).
Is it true that Alabama fans say roll tide because they can't spell Elephant? That's what Bobby Boucher said... Fun right now to watch Alabama show the team they really are right now.
Why not offering the “sauce” in a little bowl (sadly no self made mayonnaise at least for such a wonderful piece of meat). Remember, not everybody will enjoy that “sauce” to a brisket to the “nice” industrial grade ingredients (come on at least fresh garlic) - seems blasphemous hehe ;-) Nice meat btw and keep up your work. Cheers from the old wold of 🇪🇺🇩🇪Germany, Pepe
Hi, I follow you for few years now and liked the videos and recipes. But lately somting changed and it's not like before. Morison who 8s to my opinion a big part of that channel is missing, also rhe dog is missing. The end of the videos with the taste test is boring like that. Without the funny stuff at the end its not the same. Hope it's only temporary and Morison will return soon and say: I wasn't even hungry 😂
I'm from Dothan born and raised and this is most certainly NOT what we do to Briskets 😂. But he's from the Netherlands so I'll cut him a break. But I've never seen nor heard of anyone pouring white sauce on top of a whole brisket and white sauce normally goes on chicken in these parts.
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Ok 😂. I've lived my whole life in Dothan Alabama.. Primarily we use Pork butts here. We do smoke brisket but usually at 225° and nobody wrapped in butcher paper until just recently. We don't douse it in white sauce either that is served on the side always. Thanks for thinking about us though.
Trussville Alabama concurs!
haha doesn't matter, sounds fun
Funny you mentioned wrapping in butcher's paper. I'm from South Florida and never saw that down here in my 60 years on this rock, at least not until a few years ago. RUclips chefs I guess. I'm not saying it's bad, just never saw it.
@@rogermccaslin5963 yeah one bbq place in texas does it then a youtube guy gets many views copying it and then everyone on yt copies them lol
Dothan, Alabama here!!! (Wicksburg)
You the reason i started doing brisket here in South Africa, your methods and recipes are brilliant
What I would like most is to see Morrison again in all the videos & have the taste testing back!!
Why haven't you been on the latest videos? Everyone is missing you!
@Morrison Hulshof yeah where ya been?
Sometimes I’ll cook down the trimmings and then use that to pour over the brisket when I wrap it. That paper soaks it up and keeps it moist.
I just did that for the first time wow the golden stuff was great
One of my FAVOURITE channels🙂
Beautiful looking brisket!
Thanks Jay
I don't know why I keep torturing myself watching you make these fabulous smoked meats. Great video.
Thanks Ron
Enjoy the channel and the brisket looks awesome but most of all, thank you for including the fahrenheit temperatures on the screen.
My pleasure, glad you enjoy the videos
Alabama white sauce is the nuts!! Made some from a recipe I found on the internet. Boom amazing sauce went well with the chicken and beef I smoked I just need to make more now! Great video and I think I might try that 4-2-10 method
Awesome, let me know how yours turned out
Ok, I've asked numerous of times. What happened to Morrison? Did he die? Are they not working together anymore? The chemistry between the two of them was awesome! Somebody help a man out here.
I smoke my trimmings in a pan with holes(for the life of me I can't think of it's proper name) and let that drip onto the brisket then I use that in burgers and soups. The taste is amazing. Love your show.
Wow that is an amazing 💡
Looks amazing, just in time for my brisket smoke tomorrow will give the 4-2-10 a try.
Awesome
White sauce is usually served with chicken.
Look....I am from Alabama. I am tired of see videos on here and articles on Facebook about "Alabama White Sauce". First of all, it wasn't a thing until maybe 30 years ago. I had never seen nor heard of it until the early 90s. Even then, it was only used on chicken. I have never seen it used on pork or beef (beef BBQ hard to find in Alabama). Second, it is a north Alabama thing. You are only now seeing it show up in BBQ restaurants in the southern part of the state. Even then, only in chain restaurants. South Alabama BBQ mostly uses a sweet tomato based sauce for everything. I believe white sauce originated for use on chicken in the Decatur area, probably at Big Bob Gibson's restaurant. Don't think that white sauce is used ubiquitously all over the state on all kinds of meat, because it isn't.
That does look good.first time I’ve seen someone so this on RUclips
for an extra level of flavor, but the trimmings in a pan on the smoker... smoked tallow... its great. but, you do you... thanks for sharing...
Thanks
Maybe I've missed something, but where has Morrison been lately?
Simply Amazing!
Love your channel man!!! I will try this method. My pellet smoker is a Memphis and Ive had it for 4 years. Im an old pizza chef and use this grill primarily for that, pork tenderloins and steaks. I just started getting into ribs and brisket. I've cooked brisket 3 times now and it gets better every time. One Q...did you say you put the fat on the bottom side. Thanks
Yes he did.
Yes. Work best for me most times
Thanks Roel - Where's the rest of your crew? - I miss them. :-) - Cheers!
Fantastic. I can't wait to try
Man I’m about to call the cops on you after seeing this! Especially after you said “roll tide”! Lol
Fourty years ago in Central Texas aluminum foil was used before the bark was appreciated. Now we usually wrap in butcher paper very slow and low🤪🤪🤪
We usually use white sauce on poultry.
I love how the tag after 8:58 is crime 🤣🤣
Beautiful brisket!!! As a tip that any good Southerner knows, there's ONLY ONE respected Mayonnaise to use, and that's Duke's... Enjoy...
Looks awesome!
Looks fabulous! Quick question, how does it hit the desired temperature of 205 if only at 150 for 10 hours?
Want to try this method :)
It actually does not but it melts the fat anyway because of the long period of time it is exposed to a lower heat source. It hits around a temperature of 85 to 90 and the rest of the fat dissolves by 65 degrees celsius or 150 F
What happened to the "eet smakelijk"? Been a couple videos since I last heard it 🤨
What else do I want!?....... Maybe an invite to try out some of your amazing looking bbq :)!
I asked for it 😂
I'm curious, what do you do with all the bbq you make?
What has happened to Morrison? The end of each episode just isn’t the same without the two way interaction.
Haha, wel een lagere kwaliteit brisket en toch in een oven die stroom gebruikt voor een enorm lange tijd. Toch benieuwd of daar een andere optie voor is. Yeti koelbox?
Richtig geil könnte schon wieder smoken🤣 ich finde die weisse Sosse besser als Bbq Sosse gibts bei mir immer zu Rind aus dem Smoker.
Sagst Du mir wo Du das Brisket herbekommst?🙏
Butchery.nl or beefensteak.nl
I'm missing Morrison and Jim and the rest of the gang, especially when the testing/eating begins.
And Eva!
I came down here to say the same thing.
I miss Denice the most
At 9:31 the fat towards the edge looks really solid. Did it break down completely? Serious question
We put white sauce on smoked chicken…maaaaaybe pork. Never once seen it on brisket.
It’s awesome on smoked skirt. The sandwich recipe from this channel that uses it with jalapeño is life changing.
Where’s Morrison gone ?
Where has morrison been these days?
Made one Friday
Roel, do you have an English language version of your BBQ Magic book? I can only find a Dutch and a German version on Amazon.
There is an English version for sale in the UK
@@PITMASTERX That may not do me much good, since I am in the US. I'll look around, though.
Top brisket met een mooie twist!
Alles OK met Morrison? Al een tijd niet in een video gezien.
Of is t gewoon een concept wijziging.. terug naar de roots van de show met alleen Roel?
Ja, volgens de statistieken keek maar 5% van de kijkers naar de taste test.
So you never check the internal temperature?
Not with this method. Stress free BBQ
You can't do experiments without the taste taking at the end sir
Wait- no Morrison...not even Eva to test the Alabama brisket?!
Damn looks delicious!
Thanks
Bring Morrison and the taste testing at the end back
What else? The sauce on the side please :)
Can’t get better than this 😋
Thanks
Damn, lot of Whiners on here today! The brisket looks great, and the white sauce is a winner. For those who have never had it on beef (or at all), do yourself a favor and try it. Not for everyone, but certainly tasty. Spoken by a Texan who doesn't wrap until the resting stage.
that's what kills me... everyone wants to critique. he wanted to try it and he did... its his channel..i watch videos all the time, a lot of things I shake my head at, but, i enjoy watching other folks share their ideas and likes..
Tasty.
Thanks
That much pepper is awful. Otherwise good. Did the meat ever get to 200+ degres F? I thought that was a requisite of doing brisket?
200 degrees is not absolutely necessary, but it has to get hot enough for the Maillard reaction to occur. Most people think that takes an internal temperature of at least 165 degrees. I assume that temperature was reached during the 2 hour roasting phase of this cook. I haven’t tried this recipe, but I am skeptical that this method results in a fully cooked, by that I mean taste, not food safety, brisket.
Looks good but that sauce needs to be on the side. I bet it is good with all that black pepper but so is blue cheese sauce.
what happened to the other guy that used to be on the show and would eat at the end with you?
You guys must be running low on ideas. You’ve made a brisket the same way 3-4 times the last 2 weeks and just dumped a sauce on this one for some reason
Quantity over quality. The man is literally making a living from these videos and there is Kamado Joe, Borniak, Burnhard, Forged, ... and all are paying to get their brands in the videos. We can like it or not but when somebody wants to make this many videos will you see repetition. A brisket is a brisket, pork ribs or Boston Butt, ... you can't prepare it in 15 different ways.
Every video has the same ending: amazing, juicy, tasty, tender, ...
And yet, over the past months did I see where the meat wasn't tender (easy visible when the meat was being sliced) and yet, the very same comments at the end of the video on juiciness, tenderness, amazing, best ever, ...
Take these videos with a pinch of salt as we say as you can indeed see a lack of inspiration (kind of normal).
@@vincentvdb3151 it's got more to do with the size of a channel than it does how many videos they are putting out. But I blame it on youtube to be honest. big channels tend to just feed the same content over and over again, to appease the youtube algorithm. views is what pays content creators...and as you said, they are making a living out of youtube, so they'll do whatever gets them the most views..or has proven to give them a ton of views.
When big channels actually post creative content, their videos won't get as much views so they go back to releasing the same content that gets more views(and receive more money). It's a vicious cycle lol.
there is usually more "creativity" coming from smaller channels nowadays because they either don't know about the youtube algorithm and will post whatever, or they just don't get care because they don't rely on making money on youtube(they still have their day jobs)
@@SJCOOKS That is indeed correct, it start with the titles. The spectacular the title the more RUclips likes it. It is not easy to stay relevant for many years and let us be fair, a cow is a cow, a kamado is a kamado.
I am an avid photographer and whenever a brand brings out a new body or lens are the usual channels all jumping on it. The world of BBQ is much more slower so yeah, as I wrote: how does one stay relevant?
Repetition with extreme small
twists to recipes that were made a dozen of times. For some reason is Chuds BBQ and Meat Church BBQ less productive on videos but makes them all that more interesting (for me).
They don't roll yesterday lol 😆
heinous or not I'm more than willing to eat it
Roll Tide, brother!
Is it true that Alabama fans say roll tide because they can't spell Elephant? That's what Bobby Boucher said... Fun right now to watch Alabama show the team they really are right now.
Why not offering the “sauce” in a little bowl (sadly no self made mayonnaise at least for such a wonderful piece of meat).
Remember, not everybody will enjoy that “sauce” to a brisket to the “nice” industrial grade ingredients (come on at least fresh garlic) - seems blasphemous hehe ;-)
Nice meat btw and keep up your work. Cheers from the old wold of 🇪🇺🇩🇪Germany,
Pepe
🍽🍽🍽🍽👍🏻👍🏻👍🏻👍🏻💯💯💯💯
👍😀👍
Nice video
There are two types of smoked brisket
1) Texas style brisket
2) other
Nothin else
I’m from Alabama. We don’t put white sauce on brisket
Alabama white sauce goes on chicken or pulled pork, not on brisket. But still....ROLL TIDE!
😋😋
All this Texas boy can say is, "Sacrilege!" Ha!
Until you try
@@PITMASTERX Touché!
Roll Tide!!!!
Hi, I follow you for few years now and liked the videos and recipes.
But lately somting changed and it's not like before.
Morison who 8s to my opinion a big part of that channel is missing, also rhe dog is missing.
The end of the videos with the taste test is boring like that.
Without the funny stuff at the end its not the same.
Hope it's only temporary and Morison will return soon and say: I wasn't even hungry 😂
No way if you need sauce you didn't cook it right
I grew up in and still live about 35 miles from where that sauce was invented....I hate it, why would you do this? War Eagle BTW
This what yall doing to briskets in Alabama, smh
I'm from Dothan born and raised and this is most certainly NOT what we do to Briskets 😂. But he's from the Netherlands so I'll cut him a break. But I've never seen nor heard of anyone pouring white sauce on top of a whole brisket and white sauce normally goes on chicken in these parts.
You’re out of line dude…. Out of line