I love that the pit masters from the #1 BBQ spot in TX are just cooking on a plastic table in the backyard. Not a fancy outdoor kitchen with 3 camera guys and a giant overpriced knife.
That was a picture perfect brisket! The bark, the fat render, the tenderness, and you can see from the slices the flat and point still had great texture to it, not just mush. One of the secrets here not a lot of people take serious is the love you need to BBQ. Harry Soo says it all the time, it's the reason why home-cooked food always tastes the best. These briskets are our sons, they need to be loved and cared for! Great video👍
Great video guys. Chuck has an impressive resume! Appreciate all you guys do for the barbecue community. Jirby I Appreciate the conversation we had last month at Goldie's..👍👍👍
Brisket looks awesome!! You guys have one of most informational BBQ channels on TH-cam. Great job... Now tell Jirby to smoke a turkey breast for me!! haha
I hope you don't get upset when I say I am so proud to see young ladies in barbecue people think that ladies cannot barbecue you are amazing keep up the good work I love the way you trim your barbecue your brisket I follow you and I will continue to follow you thank you for all your effort
You should be proud of yourself Chuck!! For for you doing this as much as you do it took a lot to do this and still taste test in the am lol. You are truly a pitmaster. Absolutely great video.
Great video, beginning to end. Please keep them coming. I've noticed thru this video, and Johnny's video at the restaurant on pulling briskets, you pulled the brisket when a bit tight, and let it tenderize during a long rest. Good tip.
Super helpful Chuck. I'm developing a rub based on a Macedonian spice blend that will utilize an underlying season-all like Lawry's, Johnny's or Fiesta. Thanks for the continued inspiration.
Chuck, you're very skilled and a true pitmaster. I thought I was the only one who used chicken bullion in brisket seasoning, lol. Your cutting skills are great too. Wonderful cook, looks fabulous! 👏
22:22 Chuck, that may be the biggest and longest yawn I've ever seen in my life. Haha! I'd give my left kidney to own that Mill Scale. Fun video. Thanks
Hi Jirby & Chuck, amazing video! To set the record straight, this is the first time I've seen it. Appreciate you guys and what you do! P.S. Does Fiesta seasoning have MSG in it? Maybe that's the next Texas BBQ secret to be revealed?
you guys make really good videos. speeding it up without going to fast reallly moves the video along and the narration makes it really enjoyable. better than all the regular BBQ videos out there right now.
I married a Mexican/Texan girl and I recognize that El Venado seasonings logo anywhere! I do have to say I'm a Costeña guy myself when it comes to pickled jalapeños...
Looked great, great job. Im actually smoking a small one that is just point. I will smoke for about 6 hours, then sous vied for 14, then back on the smoker for about 2 or 3 more tomorrow. Then it wont need to be held or rested.
wow one of the best youtube videos of chuck making brisket real wholesome I learned a lot up untill el payaso with a pompadour and crocks came in hahaha...
Excellent job! I have a Wireless digital thermometer, where is the best place to leave it during the smoking process? Currently I'm putting in sideways on the thickest part of the point. Thanks again for the tutorial.
This might be the best brisket video on TH-cam - thanks so much for sharing your knowledge! Was the portion that got crispy on the side of the point where the air in the cook chamber was passing over it diagonally on its way into the collector?
Wow Chuck en Jirby mooie video,zeer leerrijk voor beginners al ik😊 ik ben helemaal verslaaft aan jullie you tube filmpjes en natuurlijk aan de briskets. Zelf heb ik een weber kettle en oefen elke week. Jammer dat jullie zo ver zitten anders kwam ik welke elke week bij jullie eten.😂 Ik deel hier veel in Belgie over jullie lekkere manier van roken en lekker eten te maken. Ik hoop dat heel Europe de smaak te pakken krijgt zoals bij jullie in Texas. 👌 Ik ben gewoon in het verkeerde land geboren 😢 Grtjes Bruno en veel filmpjes maken he 💪💪💪
Jirby def a rib master from what i seen on vids n ppl s reactions. Beef ribs numero uno target for me when i visit one day...Always felt Chuck should of get more cred at Goldees in vids i seen so far on youtube, imo they re lucky to have her and seemed like the vital part of getting that end quality product out that did end up being #1 bbq in Texas..If i was one of the owners at Goldees, I would of made her partner and keep the talent there and not mess with a formula thats working. In any case if Chuck opens her own place, it will be a success..skill knowledge and personality to make it all work..Goldees number 1 on my list to visit from Canada, and Barb B Q if it gets goin
i think i've watched every video on your channel now and i dont even own a smoker. keep em comin. love the ending on this one - almost as good as the video where you're like "and yeah that's just a big dog"
Get it Chuck! Sooooo good!!!!! 🔥
I love that the pit masters from the #1 BBQ spot in TX are just cooking on a plastic table in the backyard. Not a fancy outdoor kitchen with 3 camera guys and a giant overpriced knife.
Except for the $5000 pit...
You have to start somewhere but you best believe those upgraded tools/equipment will be there eventually.
I mean…if you had the money you’d probably upgrade too. Don’t hate because you don’t have the means to do that. You could own that stuff one day.
Shit she trimmed off half the brisket.. lol
BBQ isn’t Michelin Star dining lol
Props to Chuck for going out of her comfort zone and making a vid👍🏼, the force is strong with this one.
This is the real brisket masterclass. I’ve watched this so many times
Best brisket trim video I've seen! Excellent work! Best of luck with the restaurant!
She sounds exactly like Jirby.
You ain’t lying 😂
That was a picture perfect brisket! The bark, the fat render, the tenderness, and you can see from the slices the flat and point still had great texture to it, not just mush. One of the secrets here not a lot of people take serious is the love you need to BBQ. Harry Soo says it all the time, it's the reason why home-cooked food always tastes the best. These briskets are our sons, they need to be loved and cared for! Great video👍
Nothing like giving your meat son a bath (in smoke).
Amazing cook. Please keep em coming from both ya'll. This stuff is priceless.
I wondered what happened to Chuck. I'm so happy she started a spot in Lockhart! Will check out my next visit
Great video and thanks for sharing your work history! Norway and Egypt....what a life!
Great video guys. Chuck has an impressive resume! Appreciate all you guys do for the barbecue community. Jirby I Appreciate the conversation we had last month at Goldie's..👍👍👍
Love it. You guys sound exactly alike. Nice scald on that brisket. 👍👍👍
Man love you guys. Just an amazing bunch of friends making amazing BBQ.
Brisket looks awesome!! You guys have one of most informational BBQ channels on TH-cam. Great job... Now tell Jirby to smoke a turkey breast for me!! haha
I hope you don't get upset when I say I am so proud to see young ladies in barbecue people think that ladies cannot barbecue you are amazing keep up the good work I love the way you trim your barbecue your brisket I follow you and I will continue to follow you thank you for all your effort
Dang chuuuuuuuck that was art. Attaway. Loved your story about work history too. Impressed
I can’t believe how much you two sound alike. Awesome video! Looking forward to more from the both of you.
Y’all are awesome! Thanks for putting out the video.
You should be proud of yourself Chuck!! For for you doing this as much as you do it took a lot to do this and still taste test in the am lol. You are truly a pitmaster. Absolutely great video.
This is very sweet!! i appreciate your kindness! thank you :,))
Beautiful brisket! 😍 also that basting flail is sick!
Great video, beginning to end. Please keep them coming. I've noticed thru this video, and Johnny's video at the restaurant on pulling briskets, you pulled the brisket when
a bit tight, and let it tenderize during a long rest. Good tip.
Awesome!!! Thanks Chuck!! 🙏🙏🙏🙏
That brisket went from 12 pounds to 6 pounds!!🤣
Good video!!👍👍
That's why it's $30-40 per pound
Top notch video check! So much experience at such a young as is truly amazing.
Super helpful Chuck. I'm developing a rub based on a Macedonian spice blend that will utilize an underlying season-all like Lawry's, Johnny's or Fiesta. Thanks for the continued inspiration.
Chuck, you're very skilled and a true pitmaster. I thought I was the only one who used chicken bullion in brisket seasoning, lol. Your cutting skills are great too. Wonderful cook, looks fabulous! 👏
This was a amazing briskett! You did a super job with this video👍👍👍
cooked a bad ass brisket in some sick crocs. I will try that tallow method next cook
Good to see Jirby got a cutting board. Great job Bbq Rat
Great vid! Love the Mill Scale Metalworks products. Such quality 👌
Great video. Thanks for sharing, Chuck!
Thank you, Chuck! A great cook and great instruction.
Epic cook. Well done Chuck 💪
Damn, working at all those places around the world sounds awesome! I've been busting my back in the same damn town for almost 20 years now. 😒
She legit sounds like a female Johnny! Awesome video.
Hahahaha that’s what I said when she showed me the voice over!
Lol, same laugh and everything.
"uhh, and yeah"
he wrote me a script!!
JK
we’ve spent so much time working together and you can absolutely tell haha
@Jirby Shout out from South Texas :) #Awesome Cook #Texas Style Brisket :)
wow, pro tips flowing throughout... thanks so much from Georgetown TX
cool video!! You guys are killing it!! Keep it comming .....
What’s funny is that she talks just like Jirby. Lol!!! Great video
I love your nervous laugh!!
awesome video, the bark looked absolutely insane on that brisket
You guys are the best ❤️
Awesome job! Enjoyed the tips
22:22 Chuck, that may be the biggest and longest yawn I've ever seen in my life. Haha! I'd give my left kidney to own that Mill Scale. Fun video. Thanks
Awesome 🔥
bahahaha that last bite from jirby, that was the perfect bite
Dude, that was so funny at the end haha. Love your content. Your live streams are great too
That brisket looked amazing...
The streets been yearning for this one!
Good stuff
less bbq more dancing!!! jk great video.. i learned a bunch!
Great video! Those Mill Scales look awesome!!
I like the slit technique.
Love it!
Hi Jirby & Chuck, amazing video! To set the record straight, this is the first time I've seen it. Appreciate you guys and what you do! P.S. Does Fiesta seasoning have MSG in it? Maybe that's the next Texas BBQ secret to be revealed?
The chicken bouillon certainly has MSG.
Msg the cooking secret of all styles. Soo good
This was fantastic!
Putting out the best content out there! Can’t wait for the next video 🔥🔥🔥
you guys make really good videos. speeding it up without going to fast reallly moves the video along and the narration makes it really enjoyable. better than all the regular BBQ videos out there right now.
Good stuff!
Awesome!!!
Thanks for the tips, especially about cutting down into the fat a bit to find the depth of the meat.
I married a Mexican/Texan girl and I recognize that El Venado seasonings logo anywhere! I do have to say I'm a Costeña guy myself when it comes to pickled jalapeños...
Great job love the ideas thank you for the video Chuck
Brisket looks awesome!!!!! after you seasoned it!!!!
I haven’t watched a bad video yet! Chuck and Jirby are the best around!
Saludos desde Houston. Sal La Fina y San Marcos Jalapeños the best. 💯 🇲🇽🇲🇽
Thank you for sharing your method and jumping outta yer comfort zone
Looked great, great job. Im actually smoking a small one that is just point. I will smoke for about 6 hours, then sous vied for 14, then back on the smoker for about 2 or 3 more tomorrow. Then it wont need to be held or rested.
dang now that was one good looking brisket.
looks awesome, great video, thank you
wow one of the best youtube videos of chuck making brisket real wholesome I learned a lot up untill el payaso with a pompadour and crocks came in hahaha...
I love the trim on this brisket
You sound just like jirby lol. Great video!
I love that she follows the kiss concept kep it simple silly ty there's nothing fancy used just love what you do ty again for the video 😏🤙🙌
That was fun. Thanks for sharing yo.
It’s no guy fiery hot dog apple pie but it’ll do 😂🔥🔥🔥🔥♥️♥️♥️🙏🙏🙏
Chuck, without a doubt you are the coolest chick in BBQ.
Excellent job!
I have a Wireless digital thermometer, where is the best place to leave it during the smoking process? Currently I'm putting in sideways on the thickest part of the point.
Thanks again for the tutorial.
thank you!! hm usually only temp it towards the end of the cook and I do it right in the middle!
Best place for it is in the trash can. Cook by feel.
This might be the best brisket video on TH-cam - thanks so much for sharing your knowledge! Was the portion that got crispy on the side of the point where the air in the cook chamber was passing over it diagonally on its way into the collector?
Chuck's a better brisket cooker but Jirby's a better dancer
So true
HA… yes.
learned something new !!! I never thought of leaving it in the tallow like that while it rests !!!!
damn that looks so good chuck!
Well done!!
Great Job.!!
Can I come and trim 150 briskets? I’m terrible right now but I bet after a session I’d be decent
Wow Chuck en Jirby mooie video,zeer leerrijk voor beginners al ik😊 ik ben helemaal verslaaft aan jullie you tube filmpjes en natuurlijk aan de briskets. Zelf heb ik een weber kettle en oefen elke week. Jammer dat jullie zo ver zitten anders kwam ik welke elke week bij jullie eten.😂 Ik deel hier veel in Belgie over jullie lekkere manier van roken en lekker eten te maken. Ik hoop dat heel Europe de smaak te pakken krijgt zoals bij jullie in Texas. 👌 Ik ben gewoon in het verkeerde land geboren 😢 Grtjes Bruno en veel filmpjes maken he 💪💪💪
“Oh gosh, working in Kennedale and Goldees , it gets to you” lmao.
And what’s the seasoning that’s mixed w the Fiesta seasoned salt?
it’s true! the accent jumps haha and it was el venado all purpose seasoning!
NSFW tag there at the end. Lol
Jirby be making that mark weins face at the end 🤣. I couldn't even tell it wasn't you talking the whole video lol looks amazing though!
Excellent well done 💯
Thanks bbqrat and Tupolino.
Damn that brisket looked great
Great video 💪🏻
I love your little “ Chuckle “ Go open your Spot. This is amazing, and thanks for sharing ❤
What was the seasoning you mixed with the fiesta? I'm trying to have a great brisket this weekend for the Ravens game here in Baltimore!!
Looked like the Seasoning from La Michoacana!!!!! Como se llama????? I need to buy it!!! asap
That fat was rendered perfectly 🙌🤘
Jirby def a rib master from what i seen on vids n ppl s reactions. Beef ribs numero uno target for me when i visit one day...Always felt Chuck should of get more cred at Goldees in vids i seen so far on youtube, imo they re lucky to have her and seemed like the vital part of getting that end quality product out that did end up being #1 bbq in Texas..If i was one of the owners at Goldees, I would of made her partner and keep the talent there and not mess with a formula thats working. In any case if Chuck opens her own place, it will be a success..skill knowledge and personality to make it all work..Goldees number 1 on my list to visit from Canada, and Barb B Q if it gets goin
These two are the Bevis and Butthead of BBQ. "Uhhh...yeah...and stuff.....huhuhuh..huhuh..."
i think i've watched every video on your channel now and i dont even own a smoker. keep em comin. love the ending on this one - almost as good as the video where you're like "and yeah that's just a big dog"