Texas Pitmaster Reveals All Brisket Secrets | Chuds BBQ
This is my most ambitious brisket video to date. I try out all the secrets that I've learned and heard of throughout the years and throw them all into one brisket. If your looking to perfect your brisket recipe at home, don't sleep on this video!
Please LIKE and SUBSCRIBE
Patreon.com/chudsbbq
Insta: ChudsBBQ
www.chudsbbq.com
►Full list of things I use and recommend:
www.chudsbbq.com/affiliates
_________________________________________
►Fogo Charcoal
www.fogocharcoal.com/?ref=iog...
►Thermometer
www.thermoworks.com?tw=4724
►Injector
amzn.to/34wtJIr
►Meat Slicer
amzn.to/3fAj0mQ
►High Temp Cheese
amzn.to/37W8MsR
►Fryer
amzn.to/3aOYISS
►Vegi Grill Pan
amzn.to/3cSRVub
►Vitamix Blender
amzn.to/2JAnRY7
►Black Pepper
amzn.to/37MZhuJ
►Beef Tallow
amzn.to/3jKjyq9
►Pink Salt
amzn.to/2MYdPxY
►Mixer
amzn.to/2IrAFir
►Chef Knife
amzn.to/2H5azRt
►Sausage Stuffer
amzn.to/3g7sJOK
►Hog Casings
amzn.to/2Ccn4Ze
►Meat Grinder
Cabelas 1/2hp
►Food Processor
amzn.to/389w3Go
►Fire Blower
amzn.to/2YFG4Z4
►Knife
amzn.to/3ljFW9M
►Slicing knife
amzn.to/2ycXzoW
►Boning Knife
amzn.to/2zRXeZu
►Thermometer
amzn.to/3eWYMRP
►Sodium Citrate
amzn.to/3f3Zqw1
►Sheep casings
amzn.to/323XOgX
►Cimeter Knife
amzn.to/2N7ZSgJ
►Scale
amzn.to/3fw3Uf0
►Rub Tub
amzn.to/37KVMom
►Burger Press
amzn.to/2Y8B2m0
►Knife roll
amzn.to/2ZfcJ8n
►Butcher paper
amzn.to/2X7D6KK
►Paper stand
amzn.to/2WKxl6S
►Cutting Board
amzn.to/3cJTdEW
►Blowtorch
amzn.to/2W25lLk
►Chef Knife
amzn.to/2xfq9pc
►Bone Saw
amzn.to/2YbOqYf
►Welder
amzn.to/2Rwbyg9
►Angle grinder
amzn.to/2V3pq3L
►Grinder Blades
amzn.to/2JWEx8x
►Chop Saw
amzn.to/3nMxF0Q
►Pipe Level
amzn.to/3cdNqGL
►Camera
amzn.to/2yKrNzs
►Lens
amzn.to/3c8wj9p
►Light
amzn.to/2RtAGnH
Looks like 53% of y'all watching are not subscribed! Do me a solid 😊 -Chud
I subscribed. :)
The most CRIMINALLY underrated youtube BBQ guy out there.
Do it now
Subscribing.
OK
Billions must eat Brisket
i speak for everyone in texas in saying, you have made us proud son........great post !!
51% of Texas…the other 49% said Gracias Hijo!
Between this and your trimming video, you sir led me to great success with my first ever attempt at a Brisket. I'm a bit of a cheater using a pellet cabinet, but following all your tips resulted in a beautiful juicy 16lb brisket that all my guests enjoyed and completely devoured. Hands down one of my favorite people to follow for anything BBQ related.
I agree bro.🤔💯
Hello Maestro !
Dude you're not a cheater. Everyone deserves brisket, but not everyone has an entire day of work to sit by the fire and manage it.
@@H.O.34Dr3am thats where the weekends come in handy or just setup 2 days to be free
@@ernestogastelum9123 Exactly why I have Both a Pellet and an offset. Sometimes I have a few days to do nothing but tend to it. Most times I have other things to do.
My man!!! I want to thank you for this video... I made my 1st successful brisket following your steps and tips. You made me fall in love with bbq... peace!
Dude. All these years I've always had this huge point section sticking way high and burning. And all I needed to do was punch it flat?!?!?! YOURE MY FUCKING HERO! Thank you! 🤣🤣🤣
So this gave me a video idea. How about a low priced brisket with all the cooking tricks cooked with a high priced brisket thats kept super simple and compare. Both briskets done on same fire.
Yes, exectly, what i think!
Great idea, would love to see a comparison video. Perhaps through in one which didn't get all trimmed up?
Just Do It🐂
@@deanlane I knew we had something in common! I cringe when I see all that good fat wasted..... but this is a great video! it clearly shows that a brisket needs a substantial amount of resting.....8-12 hrs...I would say there is hardly any difference between a prime or a wagyu brisket and a choice or even a select brisket, provided it is cooked and rested the same way. The secret in cooking a great brisket lies in the resting period. Many thanks to Chud BBQ for doing and explaining how to do a great brisket....cheers!
Thanks for another great informative video. My favorite channel on KZhead! I take a lot of notes from your videos. I agree with others on trying this technique on a choice brisket to see if it helps.
Billions must bbq
Another great video, thanks for sharing. Just cooked 2 briskets one with slather one without and let both rest overnight. Best brisket I've cooked so far. We preferred no slather - more smoke penetration and no overcooked bark. Thanks again.
That overnight rest is where it’s at 🤙🏼🍺
I used to rest for an hour or so, then cut. No longer. After letting cool-down to 180, re-wrap and into a cooler for at least 5 hrs is a game changer. Fixes most of my mistakes. Unfortunately, I have an older oven that will only go down to 210 or so. If I had an oven with an actual "warming" setting (150-180 or so), I could leave it in there...
After reading all sorts of horror stories about brisket taking forever I decided to do my first brisket on 7/3. I put it on at 7pm and like a genius I had the probe in the point. At 2am it's reading 192F and I'm freaking out. Thank goodness for google. I moved the probe to the thickest part of the flat which was 168. It was done around 10am, I brought it down to 190. Then wrapped it in a towel and put it in the microwave. Too big for my little cooler! I was freaking out all day about the cook. About the long hold. It was so good! I'm in North Carolina and one of my friends said I should never smoke pork shoulder again, that's how much he liked it. I allowed his blasphemous comment.
Damn would've never though to put it in the oven over night like that. Next time it's on.
Preach on brother man! Most people overlook this secret.
@@ronc4146 My wife had an oven that only had one temperature setting! She got adept at turning it on-and-off to hold just about any temperature she wanted.
This dude absolutely killed this brisket!!! Damn!!!! AWESOME COOK MAN....
I love that you give props to Lewis, no one that I’ve seen on YT does. His joint in Charleston is a must to when I fly in there. As for your cook, very well done. This is one video I would have loved to taste!
Did my first ever brisket this weekend knocked it out of the ball park, thank you sir👍🏼🍺
Made my first ever brisket last night. Pulled some great tips from this video. Used a apple cider vinegar spray and the foil boat technique. But did the same temp and rub from this video and turned out pretty decent. There’s definitely some improvement needed for my next one but this video taught me a lot. Thanks. Hope to try your brisket one day.
How haven’t I seen your videos before!?!? I’m binge watching every single one tonight. You’re hilarious and informative at the same time. Not once did I lose focus or stop paying attention. Great work. Subscribed!
Ik,LO IILA POĶIOK1KKKPQ
Wow! Can’t wait to use this process…making it today. Thanks so much! Really liked your presentation. Fun and informative👌
Love the video ill be doing this next weekend for the Kentucky Derby. I've used and gained soooo much knowledge and insights from your videos. I really appreciate all of the knowledge and just great enjoyable content you put out.
This is the one video that really helped me make a great brisket, and on a new smoker I might add! Thanks Brad for all your great content and recipes. I'd love to see a smoked bbq beans recipe for.scratch.
should i let the brisket go into room temperature or i can put it in when its cold?
Wow man, thank you for passing on the knowledge. As a beginner thinking about taking one of these on, this video has given me the confidence to try and not end up with a burnt turd! Thanks again bro! Subscribed!!!
Love that you are pounding it to get the brisket flat, so many forget that as a simple technique and trim to much. Good job!
Outstanding video. Loved the utilization of the entire brisket, and the edits!
I am new to the BBQ community. I have been watching hours upon hours of videos over the past four months. Your trim process and results are by far the best I have seen to date! I am glad to have found your channel and look forward to learning more as a new subscriber.
Yeah but they all lack one thing in there videos... what to do with the trimmings.... seems to me a waste.. and actually destructive.. if u think about it. There tryin to keep a brisket from drying out.. but removing the very fat that protects the meat... seems like there self sabotageing them selves from the start .. imma try and do one and just leave the fat.. see what happens. 🤷seems too me makes more sense to leave it and just trim the fat after. I mean yeah it's messier but it makes sense idk I'm new too lmao 🤣
@@KeepSycklids save it and grind it up for burgers. Render the fat down and use the tallow for cooking. The reason you want to not leave all the fat on is because it can be too thick in some areas and doesnt render as good as it could. Most people dont like large spots of white fat, if you do tho then go for it 🤙
@@Daniel-zv4to True, also if you get rid of the fat after the cook, you also get rid of the parts that got the most smoke (smoke ring), and more importantly you get rid of the bark (large part of the seasoning)
Damn, I’m drinking coffee and almost bit my cup. I HAVE GOT to try this. Thank you!!!!!!!!
Yep, I ate my cup!
Interesting to see a fully loaded vs. basic brisket BBQ like the early three-part series. I just did the plain simple one, turn out great as a newbie. The "Add" can be a good follow-up, one at a time. Thanks.
I usually do 7-8 briskets during the summer…salt and pepper but started adding cayenne to give a little extra kick..family and friends love the extra little kick. Pairs great with any sauce
Well done, I was surprised you didn't slather with beef tallow at the wrap stage.
That Brisket looks incredible
I've watched A LOT of these videos, and i think this may be the best looking brisket I've ever seen! inspirational!
probably 1 of the best bbq guy videos i have saw should have his own cooking show great teacher great personality
To recrisp a soft bark, heat up your beef tallow to 300ish degrees before pouring. Killens does this with their beef ribs to get that crisp bark
I've seen that method used to fry chicken in China, and to crisp up pork belly skin. I'll have to give that a shot next time I smoke a brisket.
First off this is my wifes account, I use her youtube. Second I love this video. I learn something every time I watch it and the entertainment value is over the top. Thank you Chuds BBQ!!!
This was an amazing video. Loved the humor and animation on your part. Oh yeah, and the brisket looked good to. The brisket actually looked amazing. Loved the tip on letting it rest in the oven over night.
To make cleaning the grinder parts easier run some bread through it when you are done. It helps scrape the fat out the groves. You're welcome.
You sir.... you need an award
i actually wrote that down......thanks
Solid tip. i typically run a potato through mine to pass the little bits and it makes a beautiful hash.
My dad always did the bread as well.
truck yeah man @J Red
I fully expect a mad science version of this LOL!!
Which bit of this haven't they done? I can only think adding more tallow/lard half way through resting.
@@matthewwild7954 they’ve done most of it but not all in one vid. There’s a trend it seems to copy and one up each other. Don’t get me wrong...it’s all good and interesting. Just funny.
listen bud..he found nothing and invented nothing.the tallow has been used for years.
@@davo912 you mean Bradly and Jeremy did NOT invent tallow usage??? 😂
@@brandoncassidy807 the big bad mad scientist who is beating tallow to death with so many videos. Next stop i bet is beef ribs using tallow..like another person already mentioned here said that Killens in Houston has been doing that way for years..the youtubers are playing catchup. they are acting as if it some new idea..
One of the best brisket bbq vids I’ve ever seen. You have motivated me. Thank you!
Love it. Thanks for sharing. I love the Worcestershire sauce idea, as well as plopping in something to protect the point. Great tips!
To hear you say “Santa Maria style” and you are in Texas makes me happy. We get down on tri tips over here💪🏽🤠
Tri Tip brisket style is a must try
@@nategibbons172 still a tasty meal don’t get me wrong, my tastebuds prefer an open fire pit/Santa Maria style tri tip any day of the week. My wife prefers it on the SM style better than smoked soooo sm style works better as well
@@nategibbons172 had brisket style tri tip at my wedding, catering company couldn’t have an open flame
Nice of you to feed the chimney sweep!
Thanks for the advice.. every time I watch videos on smoking brisket nobody mentioned using a piece of wood to cover the heat. I always had problems with flames 🔥 burning the tip of the brisket and the other day I use the wood tip and didn’t have any issues with burn crispy ends. Appreciate.
Loved the part about putting the log in front of the brisket… I wouldn’t have thought about that but I learned something new today and thank you sir!
i really like how this combines all the latest thoughts/ideas floating around youtube including talo, butcher paper, lawrey's seasoning and an overnight rest in a regular oven for max juice redistribution/relaxing and most importantly time to sleep and not be a zombie slicing brisket. definitely the brisket recipe to learn from.
Regarding the talo thing. I feel like it makes everything too greasy. We spend all that time trimming the fat but then pour more on at the end? It doesn't make a ton of sense to me (other than adding a flavor layer, maybe). Why not just trim less? I'm sure somebody with more knowledge than I can explain the reasoning. Edit: Adding some wagyu talo to a cheaper brisket makes sense for flavor reasons, but why do it when you're already smoking a wagyu brisket?
@@gregbrayton1043 i agree, sounds like overkill, especially with wagyu which is already plenty fatty to begin with.
@@gregbrayton1043 Problem with trimming off less fat is rendering it all. You don’t want to end up with a bite of too much fat especially if it’s not all rendered. Also it serves to soften up the bark so it’s not crunchy and dry on the outside.
@@Justinforister That makes sense.
@@gregbrayton1043 Aaron Franklin does it. I actually brush my paper with it before wrapping and that's it. Not too much.
Brad, this will go down as the best brisket video on the web to date. Very nice. Very helpful. Thank you!
That looks amazing. Looking forward to doing my first brisket in a few days. Awesome tips. Thank you!!
Have fun!
Wow!!! Almost left speechless after watching this video! It has to be an ultimate guide on how to smoke a brisket! Great job and I am subscribing to your channel most definitely, Chud!!! 🤠🤠🤠
Now that’s the ultimate BRISKET! 💯👌🏼🔥
That is one aerodynamic lookin brisket.
Love ya work man, I’m a Aussie bloke using my first offset smoker(hark chubby by the way) and all these tips really help a lot, cheers my American brothers.
Great vid, picked up a few extra things to try. I made one just the other day. I use a half-and-half spritz of ACV and beer, and when I do the paper wrap, I slather some wagyu tallow on the paper and put the bottom side of the brisket in that. I had worried that my bark wasn't good enough, but after doing a long hot hold in the oven for about 7 hours at 170, it came out sooo good. My third brisket ever, and the best I've ever had.
definitely gunna try some of these, thanks A LOT! im all about the crispy bark so ill skip the slather but adding the seasoned salt and Worcestershire spritz sound great to me
Hey Bradly, I'd love to see you do a smoked roast beast for slicing onto sandwiches.
Awesome brisket! This video gave me a ton of info to use on cooking my brisket. I just started trying to make brisket last year and it is scary to get into. Trimming is the hardest part to me.
I dig it! Never thought about breaking the steps down like that in my videos, awesome! Might do something similar on my next experiment in a couple weeks when I get back home from work.
Some of the things in this video make sense so I tried them. My method: 1. Cut off beef fat and make tallow using a large fryingpan. This was very fast. Beef bits left over were salted when hot and most people thought they were bacon bits. Use them as bacon bits in potato or any other salad. I ate most of them straight up with a beer cause that's how I roll 2. Inject the tallow into the brisket flat. 3. Used the log to deflect the heat and protect the brisket, which is working great. 4. The stringy fat bits are being tossed into the fire to ad that grilled meat flavor, but they also assist if you have a lazy fire. Something won't catch fire or stay going? Use a lump of the useless fat and once it melts in seconds and catches on fire, it will burn for quite a while. 5. Getting ready to grind the rest into burger meat. This time I trimmed the brisket better. You always try to keep as much meat as possible, but here in Canada, the brisket is way leaner and the last 20% of the flat is just junk. So why waste your time trying to get something tender that never will be and ruin the rest of the brisket. Cut it off and make burgers or sausages adn make a better brisket. Still cooking as I type this...
How was your brisket?
@@theartofknowing-7229 What I posted above is now officially "The Way". As I stated, Canadian brisket point that can buy in the store is usually choice and the flat has zero marbling. I usually eat a lot of the flat and don't touch the point until the flat is gone because once you eat the point, who wants to go back to the dry flat. First cut of the flat went to my mother who said it was good. I said you are being polite and had some myself. Wait a minute! This rivals the best flat I have ever had. I raised my eyebrows and said "I am NOT mad at the flat!". We ate a pile of the flat. The point melted in your mouth and you could separate it with your tongue. I did rest the brisket for a couple of hours, but that never made the flat any better before. As the tallow injection oozed out, that took care of when people lube the butcher paper with tallow. I bought two more briskets the next day... For comparison I use Rudy's Country Store and BBQ. I may be up north, but I have made it to Rudy's at least 7 times over a 3 year span. People say on Rudy's best day, the brisket rivals Franklins. Next time I will rest the meat even longer.
Man I followed everything you said on a brisket and I have to tell you. WOW!!!!. It was my first brisket and it turned out perfect. But I didn't have a offset bbq pit. A little foil, kept the fire away and it still rocked. Now don't get me wrong, I am from Texas and I do rock a bbq pit but had never tried a brisket. Ya I know, weird for Texan. But with your advice it came away perfect. Doing another with a pulled pork this weekend. Keep up the good work and I look forward to more from you . Who knows, maybe I'll tell you my salsa secrets 😉
I wonder how a pork shoulder or a kBoston butt smoked for pulled pork would be if you slather in beef tallow and wrapped for the last couple hours and throughout the napping/resting phase of the cook? I’ve never heard/seen anyone doing it but it’s gotta be good!! Take care and be safe out there!! Hope everyone gets a happy tummy from all this!!
Ive worked at a bbq chain in central tx for over a year now, mainly cutting and doing pit work, and learned way more in this video than i ever have at work
Brother I’ve seen a lot of brisket videos BUT you’re at another level. AWESOME !!!!
“Oops” @ 15:04 mark. Dying from laughing out loud. Thanks for the laugh man. I didn’t realize how badly I needed it! Keep up the great, fun work! You’re a super likable dude, and you give credit to the people who deserve it.
I laughed wayyyy too hard at that as well 😂😂
I’ve cooked 5 briskets in total and I usually go the pellet smoker route since I didn’t feel up to the task of fire management on my offset. Finally after binge watching all your videos I build up the courage to take on the task. 6rs of smoking, 6hrs wrapped in the oven, and another 6 chilling at 170…BEST ONE YET! Thanks a ton.
That's a great alternative if you're "short" on time.
@@theartofknowing-7229 No the beef doesn't get any more smoke after that time. Easier to control oven temp and saves the propane.
This was my first Chuds BBQ video. That was one of the best briskets I've seen, your attention to the little details on this smoke was amazing. Loved and Subscribed!! Cheers!
Same here
Billions must grill
That brisket looks killer thank you for sharing some of your tips.
Damn it's midnight in Australia and here I am watching Texan BBQ videos :D
The point of the heavy gauge is stable temperatures which made think about using two layers of thinner sheet metal with a bunch of insulation in between. It won't look like a traditional smoker but it also doesn't cost as much as one. Also if it's half the weight it's easier to move.
I Guess thats why they say Australians and Texans are kindred spirits!
You can build a smoker from bricks and cinder blocks for pretty cheap, and it has the advantage of really holding heat well. It's a great weekend project too!
Here in Chicago mustard is only for hot dogs and fish. Here in Chicago we would never put mustard on a beef brisket. We usually put salt, pepper, garlic powder, ginger powder and a lot of paprika on our briskets. A blocking log is a good idea! Good idea with using beef tallow to pour on the brisket. The only problem with using wrapping paper on brisket is there’s no smoke ring. I bet wrapping it makes it more tender! I’m going to try it on my next brisket. Grill on!! 😆🤔🇺🇸🇺🇸
Maybe only wrapped for half of the time?
You Chicagoans also aren't known for your brisket. I watched this video to the 0:12 mark and decided I didn't want to know what this guy knows. It looks like microwaved Salisbury steak loaf
@@ChrisGageTX we have a lot of bbq restaurants with brisket here in Chicago. We also have baby back pork ribs, rib tips, turkey legs, turkey tips and beef ribs. We have dozens and dozens of bbq restaurants to choose from.
"there's a snake in my boot" cracks me up every time, LOL. Hi Brad, fellow Central Texan here bbq'ing in Alaska nowadays. The PK holds up through winter and offset in summer. Thank you for your entertaining fan-taste-ic videos!
You guys are GREAT!! Super fun to watch and very informative. I wished I lived next door!!
The secret: getting one of the best Briskets in the world to begin with ;)
Yeah, what'd it cost?
Great video, I love the lean as the point is way too rich for me when cooked this way.
It’s like the lean is a ny strip and the point is a ribeye
My mouth is full of watering. Delicious thank you for the recipe
What a great video thanks a lot buddy I always been a bit hesitant on a full brisket because it’s just a beast. Well guess after watching now I gotta take it on and conquer it.
When he pours the beef juice "oooopps" 😂😍love it
Finally!!!
Doin' a brisket this weekend. Doin' the obligatory Chud's brisket viewing during the week. Doin' my part to get this vid up to 2M views. Heart u, Bradley!
I have made a lot of brisket and it's always a family favorite but I will have to try add the beef tallow and the seasoning salt. My go to rub has just been salt, pepper, and celery seed. I'm down to add a little lawries. I will let you know how it goes.
Great job Bradley! I am a huge fan of Lawry's on burgers so I might just have to try that on a brisky someday! Keep crushin it brother!
Quick question, at the 14:40 Mark of the video after you applied the beef tallow, you said "Right back in the oven for a couple hours" How much longer did you leave it in there before you actually started to cut into it? Just trying to see what you were looking for when you did that because this is probably the BEST brisket video Ive seen, so I'm trying to learn this style.
I just wanted to add that for me the best brisket turns out when i baste it with tallow every hour instead of water or apple cider vinegar.
Chuds, what a great video. I'm definitely going to have to use the oven for the resting process.
LOL! Fun video to watch. Especially you preparing the charcoal. As a novice at barbecuing, I appreciate this video! Thank you for sharing.
That's my brisket style except for the Seasoning Salt. 🤘 Nice job Bradley! I wish we had an HEB.
you must be in Dallas if you're from TX.
How long would it take you to smoke 6 million briskets with only 4 smokers?
I tried to do it in 5 years but I only got 271k
stupid
Great explanations and love the comedy bits you sprinkle in
I've been a backyard smoker for over 10 years and really have a hard time watching most "Pitmasters". BUT I really enjoyed watching your video.. informative but fun. KEEP IT UP!!!!!!!
OMG 22 lb Waygu Brisket!! Of course it's going to be AMAZING! I want to know how to get a great brisket from a choice brisket.
Exactly!!! Wonder what a 22lb waygu brisket is going for right now?? My budget's only getting me a choice or prime if I can even find one right now.
@@jontorres8767 x$7.99 lb
@@oscargarcia-rr4ee ouch!!!
Jon Torres Snake River Farms 12-14lb waygu brisket 200$ My local GFS sell prime for 5.99 choice for 4.99lb.i spend the extra $ a pound only because they are trimmed better more meat less waste.
I'm following That resting process my next cook. I have a feeling that will be what makes the biggest difference. Thank you for sharing
This looked amazing! I’ll be trying it tomorrow because of the many good reviews. Can’t wait!
Another great and informative video. So, Bradley, you said you pulled your brisket and let is rest in the oven at 170 for almost 12 hrs...wow! I need to prep a brisket to server to my crew tomorrow at work and was planning to cool the brisket tonight and warm it up tomorrow AM before serving. You recommend just keep it in the oven? I'm concerned it may dry out? This is a costco prime brisket. Thanks for your help! Love the videos!
Who down vote theses videos? Better question: why take the time? Even if you don’t like his process, Bradley is always entertaining.
People who think pig is the only BBQ... That or vegans and people from PETA.
And the ones that find his banter annoying
Crazy. Up until a few weeks ago I always wrapped to push through the stall, that’s how I was taught. Couple days ago i smoked a pork butt on the pbc and waited to wrap until the fat cap had rendered (175°-180° IT) and, man…it was dank!
Hi Joseph. I've learned a similar lesson. When my pork butt stalls, I let it continue in the smoker unwrapped for 1 1/2 - 2 hrs. before wrapping. It helps tremendously with the bark, and shortens the time in the stall once I wrap.
looks amazing!! i just stumbled upon your great cooking and am drooling!! all the great tricks on all your videos are straight forward and helps newbies gain some confidence!! on the brisket, if it is not all eaten can you freeze it an bring it back to its glory some how? just asking as my better half eats like a squirrel!!
@Bradley! Thank you! we followed this vid to turn out the most spectacular 14lb brisket we've ever smoked! That boat made even the flat tender, juicy and ... Excellent!!!
It comes out awesome , because you put love into it , that’s the other secret .💪🏼💪🏼💪🏼👍👍
Dude, you are really fun to watch. Great videos, great info and very entertaining. Thanks!
I cannot WAIT to use these Tip & Tricks on my next Brisket..! THANKS..!!!
Almost had me fooled into thinking you weren’t using tallow
Probably the best looking brisket ive seen on youtube so far.. that bark looks nuts
Awesome video. I’ll be doing my first brisket next Memorial Day. This video has everything I need. 👏🏾
For most of us who don't have the 250 or 300 for that snake wagyu, using this method you can make a Costco prime or even choice taste absolutely amazing....
Yes!!! A John Lewis shout out! I choked when I heard it, I’m not sure what he did to make himself persona non grata but he deserves way more credit than he gets. I’ve been using his rub ratios ever since discovering them in an old TMBBQ article comment section when he called bs on the straight salt and pepper claims.
I wonder what the relationship between Franklin and Lewis was? Student or teacher or maybe a mutual give and take of ideas?
Thanks for sharing the Lowerys Salt tip.
@@bobogus2018 l would say Lewis teacher from what I have read about the both of them.
@@bobogus2018 Lewis learned from Franklin prior to running La Barbeque in Austin
Great you are giving John Lewis the credit he deserves. He’s a true pioneer in TX Q
This is madness! I can only guess it tastes amazing.
I’m in love with Killer Hogs TX Brisket Rub!. I feel it embodies the Tx brisket taste. Out of the container it tastes black pepper heavy, but after it cooks it tones way down.