Traeger vs Big Green Egg (Brisket Smoking Competition) | The Bearded Butchers
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- Опубликовано: 24 июл 2024
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Who needs primetime TV? The Bearded Butchers at Whitefeather Meats in Creston, OH are going to break down a beef brisket, trim it up, and smoke it on a Traeger and a Big Green Egg. It'll be no problem for you to butcher your own beef cows just by watching a couple of professional butchers do it right.
Once the beef is trimmed and ready, they'll season one brisket with Original and the other with Black Bearded Butcher Blend seasoning (bit.ly/3o9BqS7) and smoke them to hot, dripping perfection on a Big Green Egg and a Traeger.
Pro Tip: For the 16.5 pound beef briskets in the video we used about 2/3 bottle of seasoning.
34:28 - It takes about 1/3-1/2 of a pellet box (Traeger) for a 12 hour smoke session.
35:23 - Be sure to rest the brisket (at least 1 hour) to avoid the juice falling out when carved.
46:20 - Stay tuned for a little bonus!
Here is everything you will need to butcher a cow at home:
🧤 bit.ly/3UKYItW Seth's Heat and Cut Resistant Gloves
🔪 bit.ly/3mGcSzH - Bearded Butcher cutlery (including the 6" Victorinox)
🧂 bit.ly/3o9BqS7 - Our famous Bearded Butcher Blend seasoning!
🔪 amzn.to/3qu8mUv Disposable cutting boards to keep things clean and safe
🔥 amzn.to/3K7H0to Lump Charcoal
🔥 amzn.to/3HcXAb0 Get Scott's Looflighter! Light up that charcoal way faster!
👨🍳 grillagrills.pxf.io/Ke5mrn Time to pull the trigger on a pellet grill!
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Index:
2:34 - After a quick intro, the guys start cutting up the beef between the rib and the beef chuck.
4:21 - To the band saw for the next part. When the arm is off, they continue to pull the bones out of the brisket.
5:22 - One of the briskets will be ready for the pellet grill. It will be trimmed up with a lot more of the fat removed. The other will be mostly untrimmed for the charcoal grill, in this case it's going on the BGE.
6:49 - BONUS! Seth is going to show you around the original building, the birthplace of Whitefeather Meats! Then, he cuts off a lot of the fat for the Traeger Brisket.
16:34 - Season up the first Brisket with Bearded Butcher Blend Black (bit.ly/3MRa9hA).
18:13 - The second brisket doesn't get trimmed as much (for the Big Green Egg). A charcoal grill will render the fat down much more than the pellet grill.
26:11 - The brisket is ready to smoke!
28:40 - The answer you've been waiting for, which smoker is the best?
36:11 - Time to eat the beef briskets! Which one is the best? Only one way to find out!
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Me: pff who has 47 mins to watch them cook brisket?
Also me: *watches the whole video... likes.... subscribes... grows a beard... buys a smoker
You fell right into our trap. 👀
Other than the fact that I already have a beard and a smoker, my sentiments exactly!
you forgot to begin spending 3 hours daily in the weight room.
I was having the same thought at Midnight. "What am I doing?" Well I just bought my 1st grass fed 1/2 steer and I am going to marry this with my green egg. Been in California for a decade. Moving back to Indiana, closer to family, and looking forward to learning, improving and feeding a very large extended family.
People who are interested in their topic. Obviously, you aren't so why do you frequent the site?
Truly a family operation, kids in the loft smiling and watching deliciousness being put in the smokers!
This is a great video and the briskets looked phenomenal. Appreciate you guys breaking down the process as much as you did. Much respect!
Love your videos! Especially ones like these where you show exactly where the cut from and finish with an amazing recipe or technique for grilling the meat. I'm learning so much from your videos and I love it. Keep up the good work!
Faith, family, food, in that order. Yes sir.
Great show, excellent instructions from beginning to end. Love the back and forth between the two brothers. I'm new to smoking and the instruction here is outstanding. Thanks to you both.
Hey Kevin, thanks for the kind words! We're glad to enjoy our videos. Welcome aboard!
Well done and one of the most informative. Watched it 2X, and still learning something new. Now I’m famished, in need of a brisket sandwich. Keep up the good work.
I appreciate the wholesome interaction between these guys. Love watching their proficiency with a knife & clear experience with animal anatomy. Serious salt of the earth peeps.
Boys, I absolutely love your videos. The content is great, start to finish. It’s really good to see how committed you are to being clear and to the point, no nonsense, just pure knowledge of what you do. Keep up the good work.
Does anyone else think it's very relaxing watching them cut the different cuts up. or am i just weird? Also makes me hungry. lol
I do I just wish they would not talk so much.
@@loganmd34 well it being a how to video for people that don't know how to BBQ i can understand it, maybe they should add text in during the edit rather than so much talking.
ArodF1
They just repeat what they’re gonna do so many times. Just a personal opinion. They’re great though.
Nope! Not weird, this is better than the garbage on tv. Great instructions and videos from these meat masters!
Relaxing hell yeah. This is the only channel in my house
Only just a year ago you guys had half the subscribers you do now, and after watching this video it certainly shows. I can see why, professional and interesting. Thanks and great work.
I've watch a number of your videos on butchering, what cuts are what and now cooking a couple of briskets. Your videos are great! I enjoy every one I've seen and look forward to watch them all! Thank you!
I love watching this channel. Something about watching passionate people explaining what they do. They don't skip a beat and seem to be able to explain why they make the cuts they make. We'll done, stay safe and best wishes
Well done gentlemen! Loved how informative this was! I'm definitely going to take what I've learned and apply it with my next smoke. Also, I'm getting that Egg Genius asap! This will be a game changer for me and my cooks.
I need to get myself some brisket.. never had it before.
Thank you for this video. I’ve been using it for several months now every time I make a brisket on a Traeger. I tweak the rubs every time but it has helped me make a perfect brisket every time!
Good stuff, Leonardo! Happy to hear about your perfect briskets! 🔥
I appreciate all that you two have included in each of the smokers and applicable techniques. I bought a Target and practiced on a couple Ribeyes before putting a 15lb brisket in tonight. I suspect tomorrows lunch is going to be an epic experience.
10:00 in the morning and i am drooling all over my desk..... great video guys, thank you.
Videos like this always do that to me. These guys are pros. From dressing to butchering to cooking they are cool calm and collected. I’ve never watched butchering. They make it look so cool. It looks like fun work. Right?
I thoroughly enjoyed this guys thanks so much, really informative and we got to see the entire process which is awesome
Glad you enjoyed it!
I’d like to say first of all just an awesome video. I just got home from 6 days in the hospital battling this Covid virus and finally am recovering . I have never sat down and been so informed of how to cook my briskets on my egg like this before. Once I am back to work and can get back to my passion of grilling for me and my family you sirs have a viewer and customer for life. Thank you for the efforts put forth to keep humble guys like me informed of the process of great grilling .
OMG I’m salivating here as your slicing, looks absolutely delicious
Too bad we dont have more people like you guys.
You watch those Yankees that have a butcher shop? They have a lot of videos can't remember their names
Gentlemen, let me say that it’s very rare that you see a video where it’s comes right from the steer to the table! Well done! The other thing that I absolutely loved is the repurposed beams and tools and kids in the background. That’s exactly like my grandfathers old blacksmith shed! You can tell your stuff is a business, yet a labor of love and family. I am totally following your recipe on my Traeger tomorrow. Unfortunately I will have to use my own rub...I look forward to getting yours,! I’m also recommending you on our small FACEBOOK group. It only has 770 members but I think they will love you guys
Excellent instructional video! Thank you too for explaining the differences on how to prepare using different smokers.
Thanks for watching!
So cool seeing the side by side comparison like that, and that they essentially came out the same. Also, thanks for putting in the clip about the bike, I saw that in the background and had been wondering about it during the video. You guys rock!
I am an Ohio native that moved to the south and learned how to smoke/BBQ, love the videos would love to visit your farm someday!
Wow, thanks so much! Feel free to drop by our store once you get a chance.
I saw the title and thought - Awesome, I'll be able to pick between a Traeger and Big Green Egg. Nope. Each has it's strengths. Your videos are so well done. The explanations are rock solid. The only thing missing from the experience is taste and smell.
The fact that they will come back to like a post well over a year after the video was posted says a lot about them. Peace and prosperity to these homies. Also, just got my new Traeger! Can't wait for my first smoke!
Looks like you need to get both!
So glad that you respect and enjoy the historical significance of your farm and building.
Great content! Great instruction! Thanks.
Thank you for this! We just cooked a full brisket on our Traeger tailgater and it came out fantastic!
It’s videos like this that make me wish I didn’t grow up in a city. Love everything about this lifestyle.
Had an older couple come in today looking for denver steaks that they heard about from the bearded butcher channel. Set them up good and we had a fun chat about you guys
It's Mischief Night, and you know what that means... aetv.us/TicketingOnHalloween
It's like a secret club or something.
It's nice to watch a video that shows the whole process. From cow to cooked. Very informative and thorough.
Love watching all the videos especially the deer breakdown videos. I also enjoy seeing that a lot of the videos have your children in them helping and watching like in the rafters in this video. FAITH, FOOD, AND FAMILY in that order I believe is what is the key to yalls success! Thank You!
I love yall vids man, you guys have taught me alot about Butchering and i will make sure to get those Seasonings too. Much love keep up the fantastic work 💖💖💖💖💖👑👑👑👑
These guys seem like some cool down to earth men . I learned a lot about cutting 🥩. Keep it up and thank you guys for the videos.
Fantastic contrast on the trimming. Did not realize a different thickness was needed for the different smoker types. Thank you!!!
Very welcome!
Plus i just loaded the pit boss austin xl with brisket at 5am, thanks for the tips guys keep it going.
I don't even know where to start I love you guys!!!! I've been watching all your videos and spot on.. I live in Minnesota and on a road trip it would be worthwhile take a trip to see you guys!!!
Chris, swing in anytime!
Pretty briskets!!! You all make the coolest videos. Make it butchering look easy and it isn't at all!
Thanks for sharing. Love the respect you show to the beasts you butcher, each other and your family. There is no greater thrill than filling a table full of food that you made with your own hands for the people you love :-)
Great video! Can’t wait to try this out this weekend. Gonna be following you guys the whole way through. Keep it up. Love it!
Awesome! Thank you!
You are Masters of your art,trained by Masters! Your videos demonstrate a skill set fine honed by generations of knowledge! A family fountain of knowledge! Fascinating to watch!
Wow, thank you!
Me and my family were in the store today to check it out and pick up some rub to try out. Met Scott he looked he was busy but he took a bit of time to talk to me. Looking forward to trying out this rub this weekend
Thank you Russell!
@@TheBeardedButchers I just got done pulling an 11lbs Pork butt OMG your OG rub IS AMAZING I NEVER THOUGHT I COULD EVER MAKES SOMETHING SO GOOD!!!!!!! Definitely gonna get the big tub on our next trip
@@russellmcdonald6033 did a pork butt myself a few days ago ! Its the bomb. A great snack to have on hand. I pull out chunks and just munch through out the day/eve.
Enjoy. Cheers
Thanks for going into detail. Going to be cooking brisket this weekend.
Great, Great Video!! I dont think ive ever seen a video that explains the different trims for different grills.
These videos help me as I’m getting ready to do all my own processing of all my animals myself. The man who taught me what I do know didn’t teach me the way y’all do a lot of stuff. He was old school and didn’t save a brisket it went straight to ground meat. He got steaks, roasts and burger. Another great video guys. Keep em coming
I love the studio by the way. History made us who we are so it’s worth preserving.
I buy my beef 1/2 cow at a time and my butcher is the same way. They use the brisket as hamburger......so sad. I have since corrected the way they cut my meat for me. Clearly my mistake not understanding the whole process but I do now.
it's 10pm, I was not even hungry when I started this video.. I am craving some delicious brisket! That looks amazing. Nice job fellas.
It's 2am and I ate a lot today. Got work at 6 so I don't know why I started a third Bearded Butchers video.
Edit: forgot to mention that I decided to make burgers an hour ago because that's just what I do lol.
These guys are awesome. The knife skills are off the charts and obviously the meat quality as well. Love the attitude and positive vibes! Well done
Awesome job guys!
Thanks for sharing the start to finish process on preparing to cooking the wagyu briskets on both types of smokers!
Also subscribed to your channel.
Thanks again
-Joe
Your butchering skills are second to none. By the way, I really like your seasonings. I tried the black on some fresh sausage. Excellent. I like them all.
Those vegans dont know what they are missing. 🤪
I can only hope my kids will speak about me the way you gentlemen do about your dad. You two are great and that was an amazing video!
Very nice video! Well done. Thanks so much!
Great job. Love all the information you give on the video. Just awesome.👍🏻👍🏻👍🏻
I like the part with all the kids in the loft, passing down more memories.
I'm just gonna take a moment to respect the care they give to their knives. Makes their job easier and shows me they care about the work they do.
First time to heart and see y’all. Very descriptive video. Cool seeing that shop with so much history in it. Awesome watching you guys get down on BBQ’n. Love the 3 F’s, Faith, Family, Food! Great work guys. I will be definitely ordering your seasoning and BBQ sauce just because of your 3 F’s motto.
It’s so informative as well as relaxing, I love to barbecue, I want two buckets of seasoning!!!!! I’m down with family faith and friends!!!!! Keep the faith fellas.
So we're just going to ignore the children of the corn laying in wait
Haha just preying on those smokin' hot grills.
Your building that you use as a studio is unreal. Great place to BBQ.
I love watching you guys, whether you're butchering or cooking. I'm here in the UK with my little charcoal BBQ, and I learn something from every single one of your videos, more power to you fellas :)
Great comparison, still don't know I guess I would like to have both the trager and the charcoal grill! Thanks for showing the cutting, prepping, seasonings, cooking, and tasting! God bless and stay safe, nice to have such a great memory from your Dad too.
Thanks for the tips fellas. Looked like a ton of fun. Quick question, after raising the temp to 275 after wrapping, why at the time you pulled the brisket off the Traeger was the temp set to 225 again?
Scroll to end, tap "replay" to watch without ads and commercials.
Bearded Butchers,
Maybe you can answer this question. I've been told that by doing the "trick" mentioned above that it doesn't support the creators videos. Is that accurate or anyway you can check? I would think by scrolling to the end and taping replay then it still gives credit to the creator of the video as someone watching it but I could be wrong. I have no clue how it judges the views.... just curious because I hate ads and commercials and I'm not trying to screw creators over...only RUclips lolol
I am retired meat cutter. For the first 15 years we cut swinging beef (rail) Then a major chain bought the smaller chain I worked for. From then boxed beef.
It is so refreshing to see people that know how to break beef and know how to process the cuts.
When I started with a major chain Safeway ,the people were I worked knew little or nothing about where the cuts they were cutting came from on the beef.
Thanks for all of your videos.
I love the idea of that resealable bulk bucket for the seasoning. Most bulk seasoning just comes in bags. Wish more brands did that.
I've got enough different seasonings I still haven't tried I probably won't get around to this one for a while, and besides, I mostly prefer to dry brine overnight these days, so I have a preference for salt free rubs, but I will probably give the original a shot at some point.
the best foodie channel ever in youtube history
i just found new favorite channel! Holy damn guys its 6am and I am eating my breakfast sandwich and all I want is that brisket.
The young boys watching from the loft was cute. Clearly, food is a family experience. Love it!
Just simply brilliant guys thanks heaps. Delicious !
I have the exact Traeger model. I absolutely love it. Such a beast and I always get great smoke rings.
Totally a beast!
Tis the season ! Got my smoker going a few times this season. Havent done a brisket yet tho.
Thanks for this upload seth.
Hope you guys have been keeping well with this covid still dragging on! Uggg.
Great catching a new post.
Cheers!
Thanks for the info. Recently got my first smoker, a Green Mountain recently. Used you method and your Black seasoning on my first brisket a couple days a go. It came out sooo tender and delicious. Let it rest for 8 hours, friends were very impressed.
Woohoo! Congratulations on your first smoker! 🔥🔥🔥
Subscribed from Australia. Cheers for sharing your knowledge guys.
I can't believe that I actually watched a 47min long RUclips video 🔥
Great instructional videos. I’ve been binge watching them all. I’d like to know why the Big Green Egg breaks down the fat more than the Traeger pellet grill. Seems like you should have the same end results if cooked at the same temperature.
Im assuming it’s how the heat is applied to the meat
Charcoal the heat is probably much more direct
You two are just amazing to watch. Been following you for quite awhile. Just wanted to say thanks!
Chris, we really appreciate you being there for us since day 1. Thank you! 😊
You guys are killing me. My stomach growled the entire time. Awesome work.
Omg that fat looks so soft and fresh on those fresh butchered briskets. Wish the Costco packers were this fresh.
I just ordered the variety seasoning pack from you're website can't wait to try it !
Awesome guys, I've being BBQing for many many years , I'm from Brazil, Rio and that's what we do there but I learned so much about smoking with you guys, I owe a small Traeger and have achieved some great results with your tips, thanks so much.
Texans off somewhere dying with the amount of seasoning going on those briskets haha
gotta sell this rub
as a Texan, I can confirm. Watching him smother that brisket in seasoning hurt me. and the "you can't really over season something like this" was like twisting the knife
and drowning it in sauce
As a native and resident of Alabama I keep my brisket seasoning simple. 50/50 blend of fresh ground black pepper and kosher sea salt with a skim coat of olive oil so everything sticks. I leave on most all the fat, score it in a diamond pattern, then apply the oil and seasoning. If the brisket is USDA prime I will smoke it at 350°F for 2-3 hours before it gets bumped down to 200-225°F for the long haul. My stepmom from Texas says my brisket is very good and I know she wouldn't lie to me! I am glad that I finally cooked Briskets nd now understand
Damn it boy's that looks great I wish you boys lived down here close to me in Hickory NC you boys would fit right in keep up the good shows I in joy them
I love Hickory, NC. Live way up in Wyoming now. I miss the south, but it sure is nice up in the Rockies. I do not miss the humidity. Best barbecue ever is from NC ❤️
Lmao man said in joy
Thank you guys.!! We love you.!👍🏻👍🏻❤️
Faith, Family, and Food. I subscribed on that. Great content yall love from Texas.
I know that reference “It’s the little things in life that mean the most” Zack Brown chicken fried
I found 3 Victorknox knives at a yard sale brand new one blade 10" with round top one 8" and one kind of like fillet knife for $1.00 each
Wow what a bargain.
@@WellseeTheend wish I could find more at that price I looked them up and the cheapest one I had was over $100
Been a carpenter for over 15 years and just looking at that bandsaw gives me shivers. With most of my tools you can lose a finger really quick... but with that beast you could find yourself missing an arm.
Nice work and stay safe.
Those briskets look amazing even before they were cooked would love to cook one of those. Amazing demonstration fellas 🤙
When I do mine on the tragger I set mine to 195 till I hit temp to wrap then ramp to 250 once wrapped you will get a smoke ring like that of a stick bunner
i tried 225 on Traeger and it hits the 165 internal temperature about 3 hours after that. Maybe size matters too.
Hey neighbor from Dayton, Ohio, looking forward to seeing y’all soon.
Guys, I really appreciated this video. Food, Family & Faith. That my friends is as good as the two briskets. Will be buying some sauce and seasoning soon
Awesome work guys and awesome video look forward to more
Shows safe way to cut with knife. Proceeds to playfully flip it lol
Omg my mouth won't stop watering, why are you doing this to me lol
because you smell
Looooooool. Same. Every video they make.
I was just going to watch the first part but couldn't stop watching great job!
Cheers to you guys from Ottawa, Canada. I just finished trimming and seasoning my first brisket (with the BB Black rub) and will be hitting the Traeger at 12 am. Wish me luck. Beautiful night here tonight, and I’m sure many folks will be sleeping with their windows open, so my apologies for infusing your bedrooms with smoky deliciousness all night. 😀
So delicious looking 🤤! Show more of that panhead also😜
Do you ever have problems with running out of fuel with a brisket cook on the BGE? I want to try brisket but I’m worried about it for the long cook
Hey Austin! Delighted to hear you're planning to cook up beef briskets. On average, the BGE usually lasts around 18 hours on a full load of charcoal. Here's our favorite Rockwood Charcoal that you can use for the Big Green Egg: amzn.to/2UYK3gI 😉 Happy grilling!
thanks for talking about the bike! i was going to have to ask in the comments about it.
Never thought I would enjoy watching two bearded men cooking so much.
More to come!
Making my first brisket this weekend, first time using my egg also. I'm going to fallow your way, step by step. Good shit guys 👍👍
Geting me a set of the knifes to
Happy grilling, Andres! 🔥
Congratulations on your 1st brisket! I've done 4 now on my Cast Iron kamado and the results were great.