🚨WATCH NEXT🚨 th-cam.com/video/ebdcxRZBcHU/w-d-xo.html This was the best brisket I've smoked so far but, I give it a 7/10. I did a horrible job trimming it especially on the back of the point. Which made it a bit overcooked and dry on the end of my point slices. Also, overcooked the brisket in general because I was afraid the fat wouldn't be rendered since I only rested it for 1.5 hours. You can see the texture of the flat and parts of the point are overcooked and almost mushy looking. Terrible texture for presentation. Still tasted great though, no 🧢 Still much to learn and I'm excited to keep getting better. Peace y'all ✌️
Hey Ant, next time you go shopping, check your local Walmart. Yesterday I bought some Goldee's brisket rub from mine. It tasted great and my bark came out black as coal. I didn't even know they were in production like that.
Great video. I like that you gave supporting videos and not try to put to much into one. Thanks, and once my Old Country Brazos gets here I'll be smoking again.
Watched a few of your videos and you've got some things figured out, both with brisket and with youtube. Nice channel! Look forward to watching it grow.
Ah man, I really want to get on this smoking wave but it seems very complicated. All I have is a Weber kettle grill. I gotta watch more of your videos to see how I can make this happen. Thanks.
Kettle grills are dope man! Thanks for watching, I actually have a video of how to smoke a brisket in a kettle if you want to check it out! th-cam.com/video/Mfy1Yt2BInU/w-d-xo.html
@@riorio5713 I used a slow n sear which is like $70, but you can just push the coals to the side and put something at the bottom of the kettle to keep them from spilling over to the brisket side. Excited for you man, you're gonna kill it!
Solid looking brisket. My next cook I'll be using my stack damper for the first time ever, now that I've seen Kirby and you do this. Can't wait to try it.
Looks delicious man! I dried out the tip of the flat on brisket I did on the 80. Need to work on having a more chill fire I think. The rest was great! No smoke flavor though. Think my wood is too dry but I’ve got a moisture meter coming to verify.
When's the video coming out?! Yeah the chill fire will give you that good smoke flavor. You have a beast of a smoker now, it probably draws better than my 250! So use that damper, brother! Could be the wood though like you said!
Great vid, bud. We're on the same journey for sure. Any chance you could post a link to that Texicana vid about how to tell when the brisket is finished?
Thanks, man! That's awesome to hear, I love learning about bbq and trying new things so glad you like it. Here's the video, just watch the whole thing it's so good th-cam.com/video/HFPKN2nkwuc/w-d-xo.html
😂😂😂 I'll ask for one for Christmas.. I had a beautiful massive cutting board I picked up at Costco with a cart attached. But I left it outside and it's just covered in mold now 💀 scrubbed it so many times with no effect. I think it's done for 😢
Beautiful doesn’t matter, get the huge white food processing ones. If you want a pretty one, maybe go with the Epicurious ‘Game’ line. They have a 36x16 cutting board.
The purpose of a dry brine isn't to make the surface of your meat dry. The name come from the fact that there isn't a solution you're brining in (common with turkeys). The salt draws out the water through osmosis, and then when the meat re-absorbs the water the salt has mixed with the water, and is pulled into the steak. You'll see salt left over fat. It makes sure that the salt is evenly distributed throughout the whole cut of meat.
Yes, that is the purpose of dry brining, totally agree. But the added benefit for bbq is that surface gets dry. For bbq especially long cooks (like brisket) the salt has so much time to absorb into the meat since it cooks for like 10 hours that dry brining doesn't really do anything (unlike a steak a steak that has a much shorter cook time). But at the same time, the surface being dry doesn't matter that much especially if you're using an offset (I did an experiment on this channel showing this) lol
Just thinking out loud here, I'm not privy to the taste, your slicing technique seem to suggest it is a tad tougher to slice? NOT being critical just asking.
The last 5 or so briskets (didn't temp the last one I did) have finished between 185-192 (including the one in the video). But the main point is temp doesn't matter, the collagen becoming gelatin is the key. If you over cook the brisket you can see the fat structure in the point slices broken down and you don't get those nice "honey combs" of meat between webs of rendered golden fat. But it will still taste amazing if it's over cooked.
I know everything in your video. However i support pit-masters like yoy because im the same. The only difference is i have my own wood because of my family owned tree company an any type of meat i own. An seafood is sourced with grade A small town companies
🚨WATCH NEXT🚨 th-cam.com/video/ebdcxRZBcHU/w-d-xo.html
This was the best brisket I've smoked so far but, I give it a 7/10.
I did a horrible job trimming it especially on the back of the point. Which made it a bit overcooked and dry on the end of my point slices. Also, overcooked the brisket in general because I was afraid the fat wouldn't be rendered since I only rested it for 1.5 hours. You can see the texture of the flat and parts of the point are overcooked and almost mushy looking. Terrible texture for presentation.
Still tasted great though, no 🧢
Still much to learn and I'm excited to keep getting better. Peace y'all ✌️
Hey, did you ever try Guy Fieri's fast pressure cooker brisket???
Hey Ant, next time you go shopping, check your local Walmart. Yesterday I bought some Goldee's brisket rub from mine. It tasted great and my bark came out black as coal. I didn't even know they were in production like that.
Hey brother! I heard they were all in Texas didn't know if it would reach me here in TN. I'm going to walmart tomorrow I'll go check it out!
Great video. I like that you gave supporting videos and not try to put to much into one. Thanks, and once my Old Country Brazos gets here I'll be smoking again.
Brazos are awesome! Thanks for watching, glad you liked it 😁
Watched a few of your videos and you've got some things figured out, both with brisket and with youtube. Nice channel! Look forward to watching it grow.
Again great explanation. Good Work man! Looks great!
Appreciate it!
Ah man, I really want to get on this smoking wave but it seems very complicated. All I have is a Weber kettle grill. I gotta watch more of your videos to see how I can make this happen. Thanks.
Kettle grills are dope man! Thanks for watching, I actually have a video of how to smoke a brisket in a kettle if you want to check it out! th-cam.com/video/Mfy1Yt2BInU/w-d-xo.html
@@AntsBBQCookout oh baby!
@@riorio5713 I used a slow n sear which is like $70, but you can just push the coals to the side and put something at the bottom of the kettle to keep them from spilling over to the brisket side. Excited for you man, you're gonna kill it!
Ant just wanted to tell you congrats on your 1.5k subs....I've been along the ride with you since the start!
I remember you from last summer! Appreciate the support, bro! Thanks so much 🙏
Keep up the good work man! You have good content…keep exploring bbq and keep developing your method! Looking forward to future videos
Thank you, man! Glad you enjoyed and I hope you like the future content. I have a long list of video ideas I'm excited to share!
Solid looking brisket. My next cook I'll be using my stack damper for the first time ever, now that I've seen Kirby and you do this. Can't wait to try it.
Jirby is who I first learned it from. Makes managing the fire so much easier. Hope you enjoy your results!
@@AntsBBQCookout same here. I love that he goes against what we've been told for years about running it wide open and only thin smoke ever
Valuable tips. Thank you. Cheers
A true professional!
Really high quality videos bro, keep it up, proud of you
Looks delicious man! I dried out the tip of the flat on brisket I did on the 80. Need to work on having a more chill fire I think. The rest was great! No smoke flavor though. Think my wood is too dry but I’ve got a moisture meter coming to verify.
When's the video coming out?! Yeah the chill fire will give you that good smoke flavor. You have a beast of a smoker now, it probably draws better than my 250! So use that damper, brother! Could be the wood though like you said!
@@AntsBBQCookout I didn’t record because it was crazy windy the whole time! Maybe I’ll have better luck this weekend. Gunn smoke bbq is where it’ll be
Always excuses with you James.
Wonderful looking brisket
Thanks bro!
Love the content ant. Great information like always and very entertaining to watch.
appreciate that, Rich. glad you enjoy the content!
Brisket looks great!!
Thank you!
Great vid, bud. We're on the same journey for sure. Any chance you could post a link to that Texicana vid about how to tell when the brisket is finished?
Thanks, man! That's awesome to hear, I love learning about bbq and trying new things so glad you like it. Here's the video, just watch the whole thing it's so good th-cam.com/video/HFPKN2nkwuc/w-d-xo.html
It's official, I'm addicted to this channel now
Hahaha that's awesome!
Mmmm 😋 nothing like a good pint slice!
Oh yeah, the point tasted so good!
@@AntsBBQCookout dang auto correct lol !!
@@trentwatts4913 yeah I figured haha but I got what you meant 😉
How can you tell what is a good dark bark and what is burnt?
Hey Ant. Get a bigger cutting board. How are you cooking on a 250 with a tiny veggie cutting board?
😂😂😂 I'll ask for one for Christmas..
I had a beautiful massive cutting board I picked up at Costco with a cart attached. But I left it outside and it's just covered in mold now 💀 scrubbed it so many times with no effect. I think it's done for 😢
Beautiful doesn’t matter, get the huge white food processing ones.
If you want a pretty one, maybe go with the Epicurious ‘Game’ line. They have a 36x16 cutting board.
So nice sharing👌👌
Thanks!
Good looking Brisket bro.
Thanks bro! 😁
The purpose of a dry brine isn't to make the surface of your meat dry. The name come from the fact that there isn't a solution you're brining in (common with turkeys). The salt draws out the water through osmosis, and then when the meat re-absorbs the water the salt has mixed with the water, and is pulled into the steak. You'll see salt left over fat. It makes sure that the salt is evenly distributed throughout the whole cut of meat.
Yes, that is the purpose of dry brining, totally agree. But the added benefit for bbq is that surface gets dry. For bbq especially long cooks (like brisket) the salt has so much time to absorb into the meat since it cooks for like 10 hours that dry brining doesn't really do anything (unlike a steak a steak that has a much shorter cook time). But at the same time, the surface being dry doesn't matter that much especially if you're using an offset (I did an experiment on this channel showing this) lol
Just thinking out loud here, I'm not privy to the taste, your slicing technique seem to suggest it is a tad tougher to slice? NOT being critical just asking.
Hey, did you ever try Guy Fieri's fast pressure cooker brisket???
No, I haven't. I don't have a pressure cooker.. but I have seen that video!
Hmm pulling a brisket at 180? That's really low temp for a brisket and from what I've heard the connective tissue really starts rendering around 195
The last 5 or so briskets (didn't temp the last one I did) have finished between 185-192 (including the one in the video). But the main point is temp doesn't matter, the collagen becoming gelatin is the key.
If you over cook the brisket you can see the fat structure in the point slices broken down and you don't get those nice "honey combs" of meat between webs of rendered golden fat. But it will still taste amazing if it's over cooked.
Can I have a slice please? 😂
I know everything in your video. However i support pit-masters like yoy because im the same. The only difference is i have my own wood because of my family owned tree company an any type of meat i own. An seafood is sourced with grade A small town companies
Why are you hacking away with that hand saw? Get a sharp knife and slice! 😉😉✌️👍👋