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.
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..👍👍👍
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👍
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
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
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! 👏
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.
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.
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.
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?
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.
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
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...
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...
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.
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.
Damn I've just been binging all your videos hard since I found this channel. So glad I found some people in bbq that aren't all about tradition and following "rules" like simps... one question, do yall spritz during the cook?? from what I've seen y'all don't seem to spritz. I haven't spritzed during the cook in a long time and was just wondering. Thanks for the amazing videos and hope to see more from Chuck
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 💪💪💪
Awesome vid thanks for the information. Quick question. What temp would you set the warmer to for resting? And at what temp would you recommend putting the brisket into the warmer? Would love to hear details about that. Thanks
set the temp of the warmer according to feel! rest about two hours and put it in the warmer (135) if it’s tighter put it in sooner so it breaks down more and if it’s more cooked then let it rest longer b4 putting in! :)
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
Get it Chuck! Sooooo good!!!!! 🔥
Props to Chuck for going out of her comfort zone and making a vid👍🏼, the force is strong with this one.
These two are the Bevis and Butthead of BBQ. "Uhhh...yeah...and stuff.....huhuhuh..huhuh..."
wow, pro tips flowing throughout... thanks so much from Georgetown TX
This is the real brisket masterclass. I’ve watched this so many times
She sounds exactly like Jirby.
You ain’t lying 😂
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..👍👍👍
Amazing cook. Please keep em coming from both ya'll. This stuff is priceless.
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).
Thank you, Chuck! A great cook and great instruction.
Best brisket trim video I've seen! Excellent work! Best of luck with the restaurant!
Man love you guys. Just an amazing bunch of friends making amazing BBQ.
Y’all are awesome! Thanks for putting out the video.
Great video and thanks for sharing your work history! Norway and Egypt....what a life!
Love it. You guys sound exactly alike. Nice scald on that brisket. 👍👍👍
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
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
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! 👏
I can’t believe how much you two sound alike. Awesome video! Looking forward to more from the both of you.
Great vid! Love the Mill Scale Metalworks products. Such quality 👌
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 :,))
Awesome!!! Thanks Chuck!! 🙏🙏🙏🙏
Great video. Thanks for sharing, Chuck!
Awesome job! Enjoyed the tips
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.
Beautiful brisket! 😍 also that basting flail is sick!
Dang chuuuuuuuck that was art. Attaway. Loved your story about work history too. Impressed
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.
Epic cook. Well done Chuck 💪
This was a amazing briskett! You did a super job with this video👍👍👍
This was fantastic!
cool video!! You guys are killing it!! Keep it comming .....
You guys are the best ❤️
Awesome 🔥
Love it!
Thanks for the tips, especially about cutting down into the fat a bit to find the depth of the meat.
awesome video, the bark looked absolutely insane on that brisket
Great video! Those Mill Scales look awesome!!
Dude, that was so funny at the end haha. Love your content. Your live streams are great too
Good to see Jirby got a cutting board. Great job Bbq Rat
@Jirby Shout out from South Texas :) #Awesome Cook #Texas Style Brisket :)
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?
Excellent well done 💯
Good stuff!
looks awesome, great video, thank you
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. 😒
That brisket looked amazing...
Putting out the best content out there! Can’t wait for the next video 🔥🔥🔥
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
Brisket looks awesome!!!!! after you seasoned it!!!!
Great job love the ideas thank you for the video Chuck
Awesome!!!
I wondered what happened to Chuck. I'm so happy she started a spot in Lockhart! Will check out my next visit
cooked a bad ass brisket in some sick crocs. I will try that tallow method next cook
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.
That was fun. Thanks for sharing yo.
learned something new !!! I never thought of leaving it in the tallow like that while it rests !!!!
Good stuff
That brisket went from 12 pounds to 6 pounds!!🤣
Good video!!👍👍
That's why it's $30-40 per pound
I love the trim on this brisket
bahahaha that last bite from jirby, that was the perfect bite
Well done!!
Thank you for sharing your method and jumping outta yer comfort zone
Great video 💪🏻
What’s funny is that she talks just like Jirby. Lol!!! Great video
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
The streets been yearning for this one!
I like the slit technique.
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...
How many lbs would you say you trimmed off? Looks amazing. It weighed 12 lbs at first.
dang now that was one good looking brisket.
less bbq more dancing!!! jk great video.. i learned a bunch!
Excellent video! Thoughts on spraying? Did you do that for this brisket?
Saludos desde Houston. Sal La Fina y San Marcos Jalapeños the best. 💯 🇲🇽🇲🇽
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!!
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...
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.
damn that looks so good chuck!
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.
Damn I've just been binging all your videos hard since I found this channel. So glad I found some people in bbq that aren't all about tradition and following "rules" like simps... one question, do yall spritz during the cook?? from what I've seen y'all don't seem to spritz. I haven't spritzed during the cook in a long time and was just wondering. Thanks for the amazing videos and hope to see more from Chuck
I haven’t watched a bad video yet! Chuck and Jirby are the best around!
You sound just like jirby lol. Great video!
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 💪💪💪
Damn that brisket looked great
Looked like the Seasoning from La Michoacana!!!!! Como se llama????? I need to buy it!!! asap
“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!
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
It’s no guy fiery hot dog apple pie but it’ll do 😂🔥🔥🔥🔥♥️♥️♥️🙏🙏🙏
Great Job.!!
How long did the brisket rest over night ? Looks amazing btw
i think it was around 7! u wanna catch it before it drops below 140!
love the vid. this might be a dumb question but what's the purpose of the log on the grates?
To keep it from getting a direct blast of heat from the firebox
How yummy, some table paint chips in your brisket.
Chuck, without a doubt you are the coolest chick in BBQ.
Can I come and trim 150 briskets? I’m terrible right now but I bet after a session I’d be decent
Cost of brisket per pound in Texas?
Thank you!
Thanks!
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!
Awesome vid thanks for the information. Quick question. What temp would you set the warmer to for resting? And at what temp would you recommend putting the brisket into the warmer? Would love to hear details about that. Thanks
set the temp of the warmer according to feel! rest about two hours and put it in the warmer (135) if it’s tighter put it in sooner so it breaks down more and if it’s more cooked then let it rest longer b4 putting in! :)
@@bbqrat awesome thanks for the reply really appreciate the help 🙌