I don't understand how you guys don't have 10M+ subscribers. This is hands down the best butcher channel on all of TH-cam, Happy I found out about you guys!
I agree. I can't believe I just watched an hour of barbecue. It's impressive that they can captivate an audience like that. Can't wait for what's next.
YES, I sure have had bone-in, i prefer it actually. However i have a completely different reason. I make stock out of all my smoked/BBQed bones. I cant tell you how incredible it is. most especially when making potato-leek soup or my own invention clam chowpeno (a cross between spicy capino (spicy Itialian seafood soup) and creamy clam chowder. I also smoke the clam chowpeno as I make it. My Pop's is just nuts for the stuff!
Why why why bone in?? Rib-eye I get it. Filet and Brisket just not smart I mean trying it out ok but your not gonna get people to buy a bone in brisket
You guys have the strongest willpower in not sampling these roasts before you cut them up. I couldn't smell all that goodness and not taste a little sample when it came off the smoker. Also, what would you estimate the retail price of the two briskets?
I have to say that in the years I've been watching cooking and BBQ videos, this is only the second bone in Brisket I've seen done and both look amazing. I wish I'd had Brisket available when I introduced my wife to Japanese A5 Wagyu, she would have been ever more ruined for regular steak than she is now.
I've got a grass fed bone in brisket in the freezer that I'm going to smoke. From the videos I've seen of them being smoked they take a good 16-20 hours. Absolutely crazy
Whether you are cooking or carving I can’t stop watching once I start watching. You guys are very educational and entertaining. Thank you, and keep up the great work 👍🏼👍🏼👍🏼
I had a Camp Chef pellet smoker, and sold it for very little. Pellet smokers do not work nearly as well as offset conventional smokers. The $1000 Camp Chef took three times longer to get the same amount of smoke into a brisket as the offset that used big chunks of smoke wood!
Didn't let it rest near as long as you should have, put it back on the smoker, or wherever you can maintain around 150° F. Resting at least ⅔ the time it took to cook.
@@TheBeardedButchers yes...I have done it many times. Also if you want to reheat the brisket, put it in a bamboo steamer for just t couple of minutes and it will be better then your first bite. BTW... Your Black is the best, I use it on almost everything. Got to use up the Buckets I got.
These guys can break down a brisket blindfolded, but we found they can’t roll and recall fat side up, fat side down lol. Amazing job and awesome video, keep them coming!
Wow I don't know if it was just of the camera things but it sure looked like that boneless one shrunk to half the size I'm guessing that's cause of the wagu marbling rendering is that right or was it just the camera stuff 😊😊😊
Your lucky you didn’t catch some hands with the math comments about your brother. He looked like he was about to do something. Lol awesome videos guys. 🇺🇸❤️🐔🍗🐓🐷🐖
Hi guys new to your channel and just watched your video on making bacon ❤but finding it hard here in the uk finding celery juice powder can I use celery juice and if so what is the ratio of juice to water look forward to hearing from you Catherine
June 2nd, I went to see a surgeon in Cleveland and on my way back to NC I guess I was probably less than 20 miles from your alls place🤦♂️yeah, dumb move on my part..😄 I'VE GOT ta stop watching on an mt stomach 😂 AWESOME STUFF fellas!!!👍👍
Holy Cow!! You 2 did an amazing job with your explanation and cooking 😊. This meat looks AMAZING!! However, I don’t know what wago is or Tallo. If you have the time to explain it to me, I’d appreciate that 💕🙏🙏
Wagyu -- it's a breed of Japanese cattle renowned for high inter muscular fat content. Tallow -- The heat rendered liquid fat that is generated from heating the solid fat that surmounts the muscles of butchered cattle.
Congratulations on the collaboration smoker. It looks great. I can’t find the website for Bundle. In my latest order I’m getting a sticker. I’m putting it on one of my black cowboy hats. It seems that the sweetest meat is closes to the bone. Great video y’all.
Im digging those smokers! Im a pellet smoker guy myself. Im gonna check those out and start setting aside for that. real nice! I like to mix in the small wood chips with my pellets to give that deeper smoke
Great video bearded brothers! I suspect the bone in has less smoke flavour. There did not seem to be much of a ring there. Either way, I’m eating until I’m too full. Yummy. Maybe try a regular cow on this. Brisket is already beefy rich, wagyu may be over the top. Thanks for sharing!!!
pulls out boneless. alright, looks fine I suppose. pulls out bone-in.... dun dun dun. championship looking. Y'all playin, that thing was majestic looking compared to the boneless, gorgeous bark and dripping all over the place.
I'm wondering why you don't tell us what temperatures your smokers are at. Plus what internal temperatures do you pull the Briskets at? I used to work for a giant meat processing company and we used to pump marinade into our Briskets and then tumble them in giant vacuum chambers with our rubs. Then we smoked them for 8-12 hours in giant smokers that held over 6000 lbs. per oven. Our smokers also had steam added to the ovens. It was an amazing operation........
With all that hard work came a very delicious beef brisket. The payoff is the smiles on everyones face as they munch down, lol. Fun stuff. I wonder how deer bacon tastes, I've never seen that before.
I love the content of this channel, everything explained perfectly. The only thing I would suggest is use multiple stationary cameras instead of a single hand held device. It needs some extra effort in planning and editting, but the result could be absolutely game changing.
You guys never disappoint. Love the content always top notch. I live in Thailand most of the year = No Beef (Other Then Rubber). I only return to work in the USA for my private clients = Amazing Beef. I have a “Digital” smoker, A Trager, a full wood canister smoker. I do everything in my Traeger 600 series. Bravo 👏 again to you guys and your team.
Oh my gosh!! I really enjoy your butchering videos! They are so informative and I’m amazed at the knowledge you both have and so educational now to the smoking part of the video… I had to put on a bib to keep from drooling all over!! And slicing the two briskets was so beautiful I could almost taste them. I watched with rapt attention as you ate little samples and I over flowed the bib! I would have loved to go to a bbq restaurant and have brisket there but I knew it could never be as appetizing as what you guys made and I’d be disappointed. Thanks so much for what you do and keep on educating us!!!❤️💕🥴🤟🏽🤟🏽👌
I'm here sat on hour 7 of an 18 hour fast watching this glorious cook and the carnivore in the center of my soul is absolutely ravenous at the sight of you boys sampling those cuts. I've got some brisket ready for absolute savagery tomorrow. Great vid. Guys!
You should do a collaboration with the mad scientist (Jeremy Yoder). He lives in Louisville KY. I could see you guys helping each other out and also get a bunch of new youtube subscribers. Also love the Yoder smoker! Merica!
You guys are very inspiring 🤘🏽. I thoroughly enjoying smoking all diff cuts bcuz of you guys. And the seasonings are a must for every get-together. And we always cook more than enough 😂. Gonna do a brisket again this weekend 🤘🏽
I like the thickness he cut it to. I mean to each their own and it’s your meat and you bought it and smoked it and cut it how you like but for me that thick cut is nice
Great, now I have to go buy a $175.00 Wagyu brisket to smoke on Saturday. I can’t watch this and not think about how my pit is just sitting there not making my favorite food in the world. Haven’t got around to a pellet smoker, I build my own pits and I really just love the stick burners.
You have to remember that the bone in has not rested as much as the boneless had. If had rested the same amount of time as the boneless, probably the bone in would not be as firm
![Wagyu Beef and Kobe Beef [What's the Difference?] The Bearded Butchers Answer and Grill!](http://i.ytimg.com/vi/6oJLOd6Fipo/mqdefault.jpg)
If the bone in brisket had more time to rest, it would have been more tender. The rest is when the magic happens.
For sure!!! Resting is just as important as the smoking! It's all part of the technique!
Holy cow, 11 pm in the UK and I was slightly hungry,,,now I could eat the sofa😅😅
The key is time above 180 F where protein denaturation is accelerated
Maybe a tad. But if you look closely the fat on the bone in didn’t render down near as much as the boneless one. That’s the difference.
@@jimclements3190check Pitmaster out in Manchester if you live close 👌🏽
I don't understand how you guys don't have 10M+ subscribers.
This is hands down the best butcher channel on all of TH-cam, Happy I found out about you guys!
I agree. I can't believe I just watched an hour of barbecue. It's impressive that they can captivate an audience like that. Can't wait for what's next.
You answered your own question. They’re a butcher channel.
Same here bruh. Seth is very surgical with those Victorinox. Not to mention he's very precise.
I consider them our very own “happy 1.9 M subs’ little secret” for now. But I’m sure that won’t last
Well it’s says at the time of my writing it’s only 1.9 mil subscribers so how is it 10 mil
Spencer needs more love in the comments. This guy has top tier editing skills.
AGREED!!!
@@TheBeardedButchers tell Daddy Spencer we love him
@@TheBeardedButchers Higo guys, What about meat that is no aged? Histamines can be a issue for aged meat? Taste? Availability? Thanks!!!
YES, I sure have had bone-in, i prefer it actually. However i have a completely different reason. I make stock out of all my smoked/BBQed bones. I cant tell you how incredible it is. most especially when making potato-leek soup or my own invention clam chowpeno (a cross between spicy capino (spicy Itialian seafood soup) and creamy clam chowder. I also smoke the clam chowpeno as I make it. My Pop's is just nuts for the stuff!
That Bone in, with another 4 hours rest, would of melt in mouth... Great job, looks amazing..
Why why why bone in?? Rib-eye I get it. Filet and Brisket just not smart I mean trying it out ok but your not gonna get people to buy a bone in brisket
Lots of extra cost to buying bones. But my wife loves it
I love how one animal has turned out to be multiple episodes and shorts. Awesome content creation BB.👍
Thank you very much, we love sharing as much as we can with you all!
Excellent! - Thanks for the comparison Guys! - Cheers!
You guys have the strongest willpower in not sampling these roasts before you cut them up. I couldn't smell all that goodness and not taste a little sample when it came off the smoker. Also, what would you estimate the retail price of the two briskets?
You guys are off the hook you guys are living the dream...god bless😊😮😊
You guys push top tier videos… one of the few channels I can really sit through the WHOLE video. Thanks for the content guys
Thank you!
Wow just saying don’t watch these on empty stomach with no beef close by those juices were amazing
You guys deserve a "TV show" for real. Stayed for the hour and learned a lot from you guys.. always enjoy the content and knowledge
That's one of the best brisket trim I've seen. Excellent knife work.
get some good crusty bread and dip it in the juice!!! ❤️❤️❤️❤️❤️
I have to say that in the years I've been watching cooking and BBQ videos, this is only the second bone in Brisket I've seen done and both look amazing. I wish I'd had Brisket available when I introduced my wife to Japanese A5 Wagyu, she would have been ever more ruined for regular steak than she is now.
I've got a grass fed bone in brisket in the freezer that I'm going to smoke. From the videos I've seen of them being smoked they take a good 16-20 hours. Absolutely crazy
Whether you are cooking or carving I can’t stop watching once I start watching. You guys are very educational and entertaining. Thank you, and keep up the great work 👍🏼👍🏼👍🏼
Thanks so much, have a good weekend!
Wow that was absolute torture watching and not getting to taste. Thanks love your videos
I had a Camp Chef pellet smoker, and sold it for very little. Pellet smokers do not work nearly as well as offset conventional smokers. The $1000 Camp Chef took three times longer to get the same amount of smoke into a brisket as the offset that used big chunks of smoke wood!
Didn't let it rest near as long as you should have, put it back on the smoker, or wherever you can maintain around 150° F. Resting at least ⅔ the time it took to cook.
You’re suggesting that the bone in brisket should have rested over 10 hours??! Lol
@@TheBeardedButchers yes...I have done it many times. Also if you want to reheat the brisket, put it in a bamboo steamer for just t couple of minutes and it will be better then your first bite. BTW... Your Black is the best, I use it on almost everything. Got to use up the Buckets I got.
These guys can break down a brisket blindfolded, but we found they can’t roll and recall fat side up, fat side down lol. Amazing job and awesome video, keep them coming!
Wow I don't know if it was just of the camera things but it sure looked like that boneless one shrunk to half the size I'm guessing that's cause of the wagu marbling rendering is that right or was it just the camera stuff 😊😊😊
You guys definitely have this whole TH-cam thing down you guys do great 👍😎👍😎👍
I'd like to be at that bbq 💯💯💯
Your lucky you didn’t catch some hands with the math comments about your brother. He looked like he was about to do something. Lol awesome videos guys. 🇺🇸❤️🐔🍗🐓🐷🐖
I can`t imagine just how much a video like this, stimulates the economy. You boy`s are a credit to your industry.
That looked unbelievably delicious. I love pickle and raw onion and bbq sauce on my sammies.
Hi guys new to your channel and just watched your video on making bacon ❤but finding it hard here in the uk finding celery juice powder can I use celery juice and if so what is the ratio of juice to water look forward to hearing from you Catherine
June 2nd, I went to see a surgeon in Cleveland and on my way back to NC I guess I was probably less than 20 miles from your alls place🤦♂️yeah, dumb move on my part..😄
I'VE GOT ta stop watching on an mt stomach 😂 AWESOME STUFF fellas!!!👍👍
Oh no, next time for sure! Thank you!
@silvergrizzly515 ,
You probably drove down I-77 , so yeah , you were not far away.
Yoders are cool, congratulations guys they sure look nice personalized
Sad im not there to eat this with you guys ❤
Guys\ you have me drooling here, looking at that great briskets ,WOW,it’s 2;35 pm here in NJ, NOW FOR MY BREAKFAST, STAY WELL GUYS !🇺🇸🇺🇸🇺🇸🇺🇸
A few days? Dude I could eat that whole boneless brisket myself within the hour. I'm 6'4" 255 lbs. I know that brisket will have seen its last hour.
Awesome. Looking good. Your back and forth commentary is almost as good as the meat!
Both of those are truly beautiful. I'm really digging the grill
Never had bone in though
Holy Cow!! You 2 did an amazing job with your explanation and cooking 😊. This meat looks AMAZING!! However, I don’t know what wago is or Tallo. If you have the time to explain it to me, I’d appreciate that 💕🙏🙏
Wagyu -- it's a breed of Japanese cattle renowned for high inter muscular fat content.
Tallow -- The heat rendered liquid fat that is generated from heating the solid fat that surmounts the muscles of butchered cattle.
@@DavidSaintloth thank you for answering my questions. I truly appreciate it
I say you smoke those 40 cases of chicken wings and then fry them up in wagyu beef tallow. 😳 🔥🔥🔥🔥
Us Black fans of yours appreciate you going ‘Black’… good video and I enjoy watching your content!
This is awesome, the best videos on butchering plus the best grill company. I love my 640. Thank you for making such great videos!
Our pleasure!
Congratulations on the collaboration smoker. It looks great. I can’t find the website for Bundle. In my latest order I’m getting a sticker. I’m putting it on one of my black cowboy hats. It seems that the sweetest meat is closes to the bone. Great video y’all.
Thank you a lot!!
Not a fan of the BB's black, The molasses just doesn't work for me.
Kind of a shame there is no smoke ring but I'm sure its fantastic
I was screaming at the screen when yall wrapped in paper.
Yall lost sooooo much flavor when that juice ran out.
Damn! I wish I was your neighbor!!! That looks so damn GOOD!!
Take me to your job, I am a professional butcher, looking for such a job
Guys you are closing the circle! Very very nice move with the bbq, pan, farm, seasonings, next should be wine production !😊😊😊
Im digging those smokers! Im a pellet smoker guy myself. Im gonna check those out and start setting aside for that. real nice! I like to mix in the small wood chips with my pellets to give that deeper smoke
I need a refrigerated closet in my house that I can roll hanging sides of beef out of for processing.
Great video bearded brothers! I suspect the bone in has less smoke flavour. There did not seem to be much of a ring there. Either way, I’m eating until I’m too full. Yummy.
Maybe try a regular cow on this. Brisket is already beefy rich, wagyu may be over the top.
Thanks for sharing!!!
Thank you Guys so much for sharing this video and I love 😍 learning and brisket especially when it's tender!!!!
Looks delicious, thank you for the video.
Most welcome 😊
pulls out boneless. alright, looks fine I suppose. pulls out bone-in.... dun dun dun. championship looking. Y'all playin, that thing was majestic looking compared to the boneless, gorgeous bark and dripping all over the place.
The Duck Dynasty of the butcher world. Very cool.
24.30 bone in
12.25 boneless
“10 pound difference” 😂
We fixed it later in the video. Lol
I'm wondering why you don't tell us what temperatures your smokers are at. Plus what internal temperatures do you pull the Briskets at? I used to work for a giant meat processing company and we used to pump marinade into our Briskets and then tumble them in giant vacuum chambers with our rubs. Then we smoked them for 8-12 hours in giant smokers that held over 6000 lbs. per oven. Our smokers also had steam added to the ovens. It was an amazing operation........
There a lot of videos on time and temp. Wrap at 160. Pull it at 203F to let it rest.
With all that hard work came a very delicious beef brisket. The payoff is the smiles on everyones face as they munch down, lol. Fun stuff. I wonder how deer bacon tastes, I've never seen that before.
I love the content of this channel, everything explained perfectly. The only thing I would suggest is use multiple stationary cameras instead of a single hand held device. It needs some extra effort in planning and editting, but the result could be absolutely game changing.
Always professional, hardworking Americans , make’s me proud .
Always looking forward to new things from you guys, thanks very much
Yoder! 620.... Kansas where I grew up. the people in Yoder and what they produce are amazing.
We LOVE it!
You guys never disappoint. Love the content always top notch. I live in Thailand most of the year = No Beef (Other Then Rubber). I only return to work in the USA for my private clients = Amazing Beef. I have a “Digital” smoker, A Trager, a full wood canister smoker. I do everything in my Traeger 600 series. Bravo 👏 again to you guys and your team.
Oh my gosh!! I really enjoy your butchering videos! They are so informative and I’m amazed at the knowledge you both have and so educational now to the smoking part of the video… I had to put on a bib to keep from drooling all over!! And slicing the two briskets was so beautiful I could almost taste them. I watched with rapt attention as you ate little samples and I over flowed the bib! I would have loved to go to a bbq restaurant and have brisket there but I knew it could never be as appetizing as what you guys made and I’d be disappointed. Thanks so much for what you do and keep on educating us!!!❤️💕🥴🤟🏽🤟🏽👌
😂 Thank you!
Wow! You guys are living the life. Awesome.
I have purchased the black seasoning and I freaking LOVE it!!!
This is GREAT to hear, thank you!
You could of licked the paper when the cameras are off .
You should try the lone star grilz offset pellet smoker
The meat looks great, as usual.. thanks for all the great videos
Thanks for watching!
I'm here sat on hour 7 of an 18 hour fast watching this glorious cook and the carnivore in the center of my soul is absolutely ravenous at the sight of you boys sampling those cuts.
I've got some brisket ready for absolute savagery tomorrow.
Great vid. Guys!
If you’re switching from bucket to bag on your black seasoning does that make it cheaper for the consumer?
Yes. Was $80 for bucket and 4 pound bag is now $60.
From one editor to another, kudos to Editing Spencer!
He does an awesome job!
Offer a bucket for a first time purchaser for a nominal higher price and then a bag there after. Some of us have pantry space to consider.
Play a drinking game for every time he says "American Tajima Bourbon Mash Fed Wagyu" and get hammered.
Started cutting meat in high school has been a proffesion thats done me well for 15 years. Love that you guys are showing people what its about.
I'm thinking with my stomach being empty right now,
😢 I want a tajima steak now !
You Guy's have The best job it the world.Too Freak-in good.
One word.."DAMN"...
I just subscribed because you asked me to do so on YT.
I love watching this show so much ❤❤❤😅😅😅
You guys won me over again! You can tell a lot about people from their dogs! And that dog luvs y’all and it says so much. Thanks for all you guys do.
Been running a Yoder for years now, not as nice as yours, but love it. Good luck on the collaboration
You should do a collaboration with the mad scientist (Jeremy Yoder). He lives in Louisville KY. I could see you guys helping each other out and also get a bunch of new youtube subscribers. Also love the Yoder smoker! Merica!
Wagyu beef tallow = liquid gold!
Right!
Wwwwwaaaooo exelente 👌 saludos cordiales desde Mexicali 🇲🇽🙏 bendiciones 😊
Great video. Love those smokers!👍👌
TAJIMI 😂😂😂😂😂
You guys are very inspiring 🤘🏽. I thoroughly enjoying smoking all diff cuts bcuz of you guys. And the seasonings are a must for every get-together. And we always cook more than enough 😂. Gonna do a brisket again this weekend 🤘🏽
That sounds great! Thanks for sharing.
Bisakah aku ikut kerja bersama mu
Seth is arguably the best butcher out there. I like both the brothers though. Even that little Camera shy dork with the glasses 😂
Ever since I started doing Keto I watch this I’m even more envious. And really want all the fat pieces they cut off. Lol
I wish we could get your products here in Australia. BB Black seasoning, frypan and a BB Branded pellet grill. Love your work, keep it up team.
They do ship seasonings world wide.
Gentlemen great partnership with Yoder!! Love it
Got me wanting to do a brisket again. Well done!
Amazing job, fellas. Looks delicious. Keep it up.
Thanks so much!
I like the thickness he cut it to. I mean to each their own and it’s your meat and you bought it and smoked it and cut it how you like but for me that thick cut is nice
Great, now I have to go buy a $175.00 Wagyu brisket to smoke on Saturday. I can’t watch this and not think about how my pit is just sitting there not making my favorite food in the world. Haven’t got around to a pellet smoker, I build my own pits and I really just love the stick burners.
Do you have a video in what steak makes the best Philly cheese steak?
They don’t. Probably rib eye is.
Is butcher paper better than foil? What is the difference?
Its personal preference. Some say foil gets to it to cook faster through the stall. Or holding in oven foil is better.
You have to remember that the bone in has not rested as much as the boneless had. If had rested the same amount of time as the boneless, probably the bone in would not be as firm
Myron would call this over done, you failed. Lol
I would call this GREAT! GOOD job yall. Glad I wasn't there, I'd eat it all! Looks delicious...need smell-O-vosion....lol.
The bone in is way more impressive. That awww factor is way cooler.
I’m just sitting here thinking o man if only those briskets sat on a stick burner instead of a pellet 😂but awesome video I sure enjoyed watching!
Hi I am Michael and I am a fan of your videos and does that smoker come in a table size like a smoky Joe from weber thanks
I don’t think they make one that small. Treager makes one. Ranger it’s called.
Thanks for your response 👍