Well done! I have my ways too. There’s no right or wrong. Just trying to get better and better. That’s the fun. I’ve never had a “bad” brisket. I’ve enjoyed the process. Enjoy your videos!! 💪😀
I've been BBQing for 10 years and am still trying to learn everything that I can. Great pointers! Can't argue with that end result, it looks amazing as always!
Same here! It’s the reason why I did this video. Mine are constantly outdated as I’m always learning something new. This will be old news to me next week I’m sure 😅
Born in the Middle East to a Hispanic mother, raised in Texas, living in Georgia, fine dining chef for 22 years, and now I’m watching a guy in the UK cooking amazing briskets. This is both weird and humbling at the same time. Food has no borders or boundaries. BBQ makes the world go round!
Thanks for all the tips. Did my first brisket this weekend. Did it on a kettle all day and rested in oven overnight. Turned out well for first attempt.
Absolutely phenomenal cook just a little tip I seen a couple of your briskets had some pooling going on to help take care of that so it doesn't happen take a piece of wood and put under the brisket and it stops that also I have found if you do fat side down you get a better bark and you do get a better smoke ring with the fat side down and thank you for doing this video because like you said everybody does brisket different and watching what you did was great
You're wrong about one thing. That IS THE WAY to cook a brisket!!!! I've never seen a better looking brisket anywhere on TH-cam. Wow......awesome job Brother
Rewatching this video as I contemplate ordering my first offset. Always love you videos man and appreciate you effort making them. Hope you keep making more
amazing job. I like the 3 hour segments, good smoke at the beginning and then getting that fat rendering to start and not worrying about the stall by jacking that heat up. Those flats are so thick.
I know a lot about cooking briskets and you are spot on! Nice job. The only suggestion I have is regarding the bald spot on the bark. If you tip the brisket during the cook anytime you see liquid pooling up on the surface you can prevent the bald spot from happening.
Amazing content ! Very informative as always like the other videos that you have produced in the past ! Keep doing what ur doing ! Can’t wait for this channel to blow up ! Man knows about BBQ ! 👊🏽
I like that you move up the heat as you go that takes away from the stigma that you have cook for ever at 250 etc....great video and your food looked delicious, I'm hungry now !!!
Brisket with a couple of poached eggs is the way I go when I've smoked a brisket! Your reasoning for seasoning the day before is funny because Chuds, Mad Scientist and Meat Church kind of think that the amount of time the brisket stays on the smoker the salt gets a decent time to penetrate, but I think you've got some merit to an overnight fridge rest. I wonder if it helps when it gets to the stall and makes it a shorter time? Either way, I love what you're doing!
Oh my!!! Fantastic cook. I've not seen a more gorgeous brisket on youtube!! My general feeling is, brisket for breakfast with a couple of eggs is the breakfast of champions. Thanks for the video.
First time here, and subscribed. Awesome video! You can never watch enough brisket tutorials. Amazing as to how juicy it came out without tallow! Well done!!
Next can you cook the beef belly? The creekstone have a beef belly/shortplate then slice like a brisket and make some burnt end with it. Thanks bro stay healthy
Ive only been bbqing for a couple years and ive been subd and following this channel for some time and I always learn something from your vids! Your end products always look amazing! Thanks for all the insight and how to vids!
Greetings across the pond from Smithfield NC! Thought this was Wilsons from down the road! Fantastic job and looks great!! Awesome tips, I hit subscribe!
Really appreciate the simplicity of the prep and process. Seems like the TH-cam content lately is getting a little carried away with the ingredients list, injections, etc. I admit I got a little carried away on my last brisket and in the end I think I still prefer just salt & pepper and a simple no fuss wrap.
I agree! Though I do appreciate people trying and testing ‘new’ things, or different ways of doing things. But for me, I’m happy with my fairly simple process for now, of meat, seasoning and smoke and thought I’d just share that. I really do think the simple approach can get you results as good as any injected and tallow wrapped brisket.
Almost identically how I do it, except I only do 240-250 then up it to 275 a few hours before I wrap. Once I wrap I crank it up to 300f too. Awesome vid bro, you're putting out top notch BBQ for sure.
I just use salt, pepper, garlic for my rub but instead of putting it on one at a time i do half course pepper, half kosher salt, and 1/4th garlic in a 8oz seasoning container and mix it to blend together.
I used to, but I like how I can control the amounts of each independently. I often found that garlic would sink to the bottom, or you wouldn’t get the bigger chunks of pepper at the top etc. It’s all the same really. Personal preference.
I enjoy your videos a great deal, thank you for them. I am sorry, I don’t know your name to address you properly but you got a nice shout out from Bradley of Chud’s BBQ.
I have been curious if there were any pit heads in England, and always thought it would be fun to bring American style Q. Then I came across this channel. Cheers from Kansas City.
Lovely video. I have yet to cook a brisket without injecting it (it works for me, and with beef prices being what they are I can't afford to experiment just yet, But when I do...) but the technique and final product you have are top notch. Smoke on good sir!
Good job dude. I've watched your videos for a while and it has been fun to see you keep getting better and better. I do my briskets a bit differently, but your process looks amazing and were I in your neck of the woods I'd gladly pay for some of your BBQ.
First time I visit your channel. Great execution, great outcome, you seem to know exactly what you are doing. No criticism at all to make. However, since you seem to be a fan of Jirby, he starts the first hour or two at even a lower temperature, around 200 F if I am not mistaken in order develop the smoke.
Did this video give you any new ideas?
Let me know if I missed anything out!
And what size is it? Is that a 120 gallon
@@thenickrodriquez it’s a 130 gallon Smokey Oak Barbecue pit.
how much you using the wood for one time cook? in kilogram/Lbs
Well done! I have my ways too. There’s no right or wrong. Just trying to get better and better. That’s the fun. I’ve never had a “bad” brisket. I’ve enjoyed the process. Enjoy your videos!! 💪😀
Bend Test on Flat 🤔😉. Well done!!!
Your underrated brotha. One of the very few folks who I watch every single second and rewatch and save for future reference. Keep it up.
That means a lot!! Thank you so much!
Wilson's a rock star of the BBQ culture.
He needs to move to texas and then he'll blow up. Not in texas...no recognition. Lol
I’ve done the same. He’s really thorough and this is my favorite brisket video on youtube
credit for not doing that naff 'juice squeeze' that everyone else seems to think is cool!
I think this has to be one of the best brisket videos on TH-cam, awesome job Dave 👍🏻
Appreciate that! That’s great to hear. I’m glad you enjoyed it!!
I've been BBQing for 10 years and am still trying to learn everything that I can. Great pointers! Can't argue with that end result, it looks amazing as always!
Same here! It’s the reason why I did this video. Mine are constantly outdated as I’m always learning something new. This will be old news to me next week I’m sure 😅
Great looking brisket buddy. 👍🏼
Appreciate it, Joe!
Born in the Middle East to a Hispanic mother, raised in Texas, living in Georgia, fine dining chef for 22 years, and now I’m watching a guy in the UK cooking amazing briskets. This is both weird and humbling at the same time. Food has no borders or boundaries. BBQ makes the world go round!
Love your videos. That new smoker is a beaut! I’d love to see an overview video of it. Thanks for the great content.
It’s coming! Just wanted to get a few cooks in on it first! Thank you so much!
Thanks for all the tips. Did my first brisket this weekend. Did it on a kettle all day and rested in oven overnight. Turned out well for first attempt.
Respect for already having a dialed brisket and then expanding your knowledge further via Jirby.
I was always taught to never preseason your brisket but I think I'm going to give it a try amazing looking brisket my guy
Great video
Both you and Bradley from chuds do no nonsense straight up tutorials
Less faff and more info.
Love it
Keep ‘em coming
Absolutely gorgeous bark my friend!
Thank you very much!
3:22 😂 my co-stars lol. Brisket looked damn good man
Absolutely phenomenal cook just a little tip I seen a couple of your briskets had some pooling going on to help take care of that so it doesn't happen take a piece of wood and put under the brisket and it stops that also I have found if you do fat side down you get a better bark and you do get a better smoke ring with the fat side down and thank you for doing this video because like you said everybody does brisket different and watching what you did was great
You're wrong about one thing. That IS THE WAY to cook a brisket!!!! I've never seen a better looking brisket anywhere on TH-cam. Wow......awesome job Brother
Thanks!! that means alot!
New to smoking: thank you for writing it all out on butcher paper @ 4:10. That really helps me “see” the process that other videos show.
This channel is definitely becoming one of my favorites. Always great content!
Thank you so much!!!
Excellent trip. So wanna go to Texas. Keep up the good work
Nicest guy in bbq and probably the best content. Thanks for all your help! - Olivias BBQ
Thank you!!
Brilliant video Dave ! Man I know nothing about bbq lol 😂
Good Lord man...flawless again.
I like the fact that you checked between the point and the flat
Brilliant video - the channel deserves to get much bigger. Best UK channel doing proper US BBQ.
Appreciate that a lot! Thank you!!
Rewatching this video as I contemplate ordering my first offset. Always love you videos man and appreciate you effort making them. Hope you keep making more
Appreciate that a lot man!!
amazing job. I like the 3 hour segments, good smoke at the beginning and then getting that fat rendering to start and not worrying about the stall by jacking that heat up. Those flats are so thick.
Great job looks delicious.
I know a lot about cooking briskets and you are spot on! Nice job. The only suggestion I have is regarding the bald spot on the bark. If you tip the brisket during the cook anytime you see liquid pooling up on the surface you can prevent the bald spot from happening.
His racks are so close together its work to tip.
So awesome! I just got an offset smoker, so I can't wait to do a "smoke brisket like Wilson's BBQ" video 😂😋
Ha yes! I look forward to seeing that!!!
Great video as always my British Brother.
Much love from Texas.
Appreciate that man! thank you!
Yessir! Looks perfect! Great video!
Great video! Thanks pal
Amazing content ! Very informative as always like the other videos that you have produced in the past ! Keep doing what ur doing ! Can’t wait for this channel to blow up ! Man knows about BBQ ! 👊🏽
I like that you move up the heat as you go that takes away from the stigma that you have cook for ever at 250 etc....great video and your food looked delicious, I'm hungry now !!!
Brisket with a couple of poached eggs is the way I go when I've smoked a brisket!
Your reasoning for seasoning the day before is funny because Chuds, Mad Scientist and Meat Church kind of think that the amount of time the brisket stays on the smoker the salt gets a decent time to penetrate, but I think you've got some merit to an overnight fridge rest. I wonder if it helps when it gets to the stall and makes it a shorter time?
Either way, I love what you're doing!
Oh my!!! Fantastic cook. I've not seen a more gorgeous brisket on youtube!! My general feeling is, brisket for breakfast with a couple of eggs is the breakfast of champions. Thanks for the video.
Appreciate it!! Brisket for breakfast is definitely something something I’ll do more often!
Really good looking brisket, well done. And thank you
Thank you for this
Beautiful!!!
First time here, and subscribed. Awesome video! You can never watch enough brisket tutorials. Amazing as to how juicy it came out without tallow! Well done!!
Great video as always pal those briskets looked insane. 👏🏾👏🏾👏🏾
i bet that kitchen smelled so nice
man if i moved to the uk, im glad theres an authentic texas style bbq i can get. THank god. GOod work brother
Just hit me up if you ever do!!
Man, I’m really diggin your content. Very inspiring
Keep up the great content! This video will help my future cooks. Much love from California!
Best video I’ve seen on how to cook a brisket! Liked and subscribed to your channel!!
Next can you cook the beef belly? The creekstone have a beef belly/shortplate then slice like a brisket and make some burnt end with it. Thanks bro stay healthy
Ive only been bbqing for a couple years and ive been subd and following this channel for some time and I always learn something from your vids! Your end products always look amazing! Thanks for all the insight and how to vids!
Appreciate that a lot! Thank’s for subscribing and watching! I’m glad there are some useful tips!
Awesome video, thanks for sharing! That brisket looks amazing!
Beautiful Briskets. I appreciate the insights. Great job
Greetings across the pond from Smithfield NC! Thought this was Wilsons from down the road! Fantastic job and looks great!! Awesome tips, I hit subscribe!
Subbed! Nicely done! Thanks for sharing the 1/3 schedule. I’ll be cooking my first brisket tomorrow.
We need to hang out and do a central Texas brisket cook if you ever come to Nashville TN
I’m in
You do great work. All the best brotha.
Hey Wilson, can u do a video on just probing brisket (How & Where to probe)?
Great cook and in-depth detail. Looks pretty darn good from here! Thanks for sharing all the details.
thank you!!
The way you probed that brisket is genius. I usually go too deep and puncture my paper
I like how you call a cooler a cool box. I think I’m going to start referencing my cooler as a cool box here in Louisiana USA
Ha! I didn’t realise you guys didn’t use coolbox as well. We use both terms interchangeably
Appreciate all the knowledge 😋🤙🤙
Kudos my friend, that’s a real similar process that I also follow. Great job!
Amazing as always. You inspire me to start my own bbq company. Thanks for everything 🙏
Really appreciate the simplicity of the prep and process. Seems like the TH-cam content lately is getting a little carried away with the ingredients list, injections, etc. I admit I got a little carried away on my last brisket and in the end I think I still prefer just salt & pepper and a simple no fuss wrap.
I agree! Though I do appreciate people trying and testing ‘new’ things, or different ways of doing things. But for me, I’m happy with my fairly simple process for now, of meat, seasoning and smoke and thought I’d just share that. I really do think the simple approach can get you results as good as any injected and tallow wrapped brisket.
A perfect cook! Thanks for sharing it.
Another great vid. Thank you and keep em coming! 👍🏻
Almost identically how I do it, except I only do 240-250 then up it to 275 a few hours before I wrap. Once I wrap I crank it up to 300f too. Awesome vid bro, you're putting out top notch BBQ for sure.
Thank you!! appreciate that man!
Your cooks are absolutely amazing brother!
Thank you so much. appreciate that, alot!
looking at booking a flight from Dallas Texas to the UK just to try your brisket!!! great job!
Well done. Thanks for sharing!
Nice brisket looks amazing , mouth watering 🤤🤤 great job 👏
Who’s the one dummy that gave this a thumbs down? This is fantastic.
Thank you man!
This video is so awesome and informative
Great Job , compliments from Austin,TX .
Great video mate!
Absolutely can not wait to get my hands on some of your brisket next weekend 🤤
Yes! Thank you mate!
I just use salt, pepper, garlic for my rub but instead of putting it on one at a time i do half course pepper, half kosher salt, and 1/4th garlic in a 8oz seasoning container and mix it to blend together.
I used to, but I like how I can control the amounts of each independently. I often found that garlic would sink to the bottom, or you wouldn’t get the bigger chunks of pepper at the top etc. It’s all the same really. Personal preference.
Thank you for your video, I got a lot out of it. Love your work. 👍
I agree man underrated you are. Great smoking skills very informative channel
I enjoy your videos a great deal, thank you for them. I am sorry, I don’t know your name to address you properly but you got a nice shout out from Bradley of Chud’s BBQ.
Thanks alot! It's Dave. Yeah! appreciate Brad giving me a shout out!
Your nice on the grill. All your videos are extremely helpful
Thank you!!
new company slogan ; Wilson's BBQ We have the Rendered Fats! looks amazing!
I’m using it.
Great job, from Texas!
Great video, UK's best BBQ guy!
appreciate that!
Excellent! Thanks for sharing!
Absolute perfection! Fabulous job Wilson! I would pay money to be your apprentice or Sous chef! (I hope I spelled that right?)
You definitely got my sub. This video was excellent.
I have been curious if there were any pit heads in England, and always thought it would be fun to bring American style Q. Then I came across this channel. Cheers from Kansas City.
Wow you made some beautiful brisket! From Texas with love ❤️
Appreciate it!!
Awesome Vid thank you.
Lovely video. I have yet to cook a brisket without injecting it (it works for me, and with beef prices being what they are I can't afford to experiment just yet, But when I do...) but the technique and final product you have are top notch. Smoke on good sir!
Nice work, thanks for sharing your process!
Thank you! Cheers!
Great video
That looks incredible
So glad I stumbled across this video. Subscribed, amazing content
Awesome, thank you! appreciate that a lot!!
Good job dude. I've watched your videos for a while and it has been fun to see you keep getting better and better. I do my briskets a bit differently, but your process looks amazing and were I in your neck of the woods I'd gladly pay for some of your BBQ.
I appreciate that! thank you!!
Absolute class video as always
Much appreciated Thank you!
Amazing content!!! That brisket looks incredible.
Cheers, Blake!
Great video. Have been scared to cook a brisket before now. So cheers.
That’s awesome! Let me know how it comes out!
Outstanding dude, that looks amazing
Appreciate that a lot man! Thank you so much for giving it a watch!
Great video, love the content on your channel!
Much appreciated!
Fantastic!! Love the videos and channel! Thanks for sharing.
Thanks for watching! i appreciate it so much!
First time I visit your channel. Great execution, great outcome, you seem to know exactly what you are doing. No criticism at all to make. However, since you seem to be a fan
of Jirby, he starts the first hour or two at even a lower temperature, around 200 F if I am not mistaken in order develop the smoke.