Direct Heat Brisket on the Chudbox | Swine & Bovine Barbecue
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- เผยแพร่เมื่อ 28 มิ.ย. 2024
- Mop sauce estimates:
1c beef tallow
1c apple cider vinegar
8 cloves crushed garlic
3T worcestershire
2T hot sauce
1T ground mustard
1T crushed red pepper
2t salt
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Your videos are just as good as the big TH-camrs! Probably even better, I don't know why you don't have more subscribers?!?! Your videos are awesome and the camera is awesome, along with your trimming! I've learned a bunch from you brother, you definitely deserve more subscribers! They will come
I appreciate it, Mike! Thanks for the kind words and for watching
Brisket. Onion. Bread. = brilliant eats. It's like a direct heat brisket burger...without grinding the brisket. This is on my "to-do list".
Maybe throw a couple of chunks of wood to the sides of the burning charcoal to get some smoke flavoring?
I haven’t done a direct heat brisket, so I’m just thinking out loud about what I’d try if I was missing some smoke flavoring.
I'm surprised how well that turned out, being used to it cooked on offsets. I might try a chuck roast like that sometime. The mop sauce is def crucial.
Great Cook Drew! Looks great. Really enjoy the hill country style of barbecue videos.
Only thing maybe different next time, would be a long heated rest, that would help because of the shorter cook, It didn’t have enough time to break down the collagen and turn it into gelatin.
I’m sure you already know, but a brisket (or any large cut of meat) that reaches, (say 205° etc.) in a shorter cook time, (like six hours) is nothing like a brisket that reaches 205 in 14 hours.
The shorter cook time just doesn’t spend enough time breaking down collagen into gelatin and rendering fat. The same way a lower and slower cook does. So the long heated rest may have helped with that.
Regardless, awesome cook! Looked great.
Definitely will do a heated rest next time. Agree that it will help. Appreciate you watching and commenting!
We used @gatewayDrumSmokers for years on the KCBS circuit and these direct heat smokers cook like they do. We wrapped ours after we got the right color and never had any drying issues. We also turned/spun our brisket like a clock instead of turning it over. Great video and love the look of this brisket. Thanks for posting. I'm getting my first direct heat smoker next week from @TexasRanchGrills and looking for intel.
That’s some great insight. Thanks for taking the time to comment. I will have to try your method out next time I do a direct heat brisket
Really liking your videos, especially the candidness of the pros and cons. Fantastic color on that brisket. One suggestion - What about using indirect two-zone cooking (w/ charcoal piled on one side) for second half of the cook to avoid too much direct heat?
I think you’re onto something with the two zone for the second half of the cook. I considered it but went over the coals the whole time. Next time I’ll give it a shot
Looks great drew - I did a 12 pound clod on my hill country style cooker - only took that to 180 since it’s a leaner cut of meat - and then did a 12 hour hold at 145 in my turkey roaster - so I think the long hold would help - my clod was very moist and tender - great content as usual !
Thanks! Definitely think an overnight rest would do some good
Best video yet always look forward to your content!
Great cook, thanks for sharing!
Looks awesome Drew!!!
Great video man
Wow, would’ve never thought to do a brisket like this! Great job Drew
Good stuff
So glad you used a mop sauce for this. That was one of the big things I was curious about after watching Brad's direct heat brisket video. Obviously you'd start to lose some of the time benefits of direct heat, but I wonder if it'd be better if you cooked it at 225.
I do think more time at a lower temp would help
Your a BOSS!
Interesting cook, thanks for sharing. I recently did direct heat ribs and enjoyed them - a much cleaner, porky flavor. This method seems better suited to the point rather than the flat. I also wonder if a rest (just a couple hours, nothing like overnight) would help with the fat rendering.
Flats are always nice for grinding into burgers or sausages.
Agreed, it’s tough to take care of the flat when it’s exposed to direct heat for a long period of time. I’ll likely try again and position the coals to the side for most of the cook so it’s not directly above the heat
add a little beer and glaze with ho ey or maple syrup.
Like the beer idea. Avoided sugars since they could burn. May give it a shot next time
Like the video. I don’t think I’d ever do a direct heat brisket though, you pretty much nailed it as to why I wouldn’t do it. Comes out too dry.
How many pounds was that brisket? I’d say the plus (6 hour cook) outweighs the minus (dry edges). Great job!
I believe it was just over 12 pounds
Good to know…thank you! I have the newest Mini Chud Box and I absolutely love it! It won’t take the place off my offset but it’s absolutely taking place of all my other cookers!
The taxi driver was the dad in Family Matters!
Looks burned and dry.