Hickory Rubbed Brisket Smoked With Hickory Wood On The Lone Star Grillz Offset Smoker
ฝัง
- เผยแพร่เมื่อ 12 มี.ค. 2021
- I love Hickory Smoked Brisket, and in this video I’m upping the Hickory flavor substantially with the addition of Hickory Powder to the rub on this 15 pound USDA Choice Beef Brisket.
Hickory Rub Ingredients
2 TBSP Smoked Paprika
4 TBSP Kosher Salt
4 TBSP Coarsely Ground Black Pepper
3 TBSP Granulated Garlic
2 TBSP Cane Sugar
2 tsp Pepper Flakes
2-4 TBSP Hickory Powder
Smoker Generously Provided By Lone Star Grillz: lonestargrillz.com/
Hickory Powder: www.oldtownspices.com/product...
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#sponsored #grilling #brisket - แนวปฏิบัติและการใช้ชีวิต
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That’s what its all about , enjoying yourself out there while improving on your craft of smoking barbecue! Nice job man.
Plot Twist: Ryne discovers hickory flavored bbq sauce. "Hickory-hickory-hickory brisket" video coming soon. Please Stand-bye ... ;-)
Great video, man.
I’ll do it! Thanks 😊
Now, that's what I call a world-class, contest-winnin' smoked brisket! Thanks for the walk-thru, take care, and enjoy that beautiful brisket!
Fantastic! Can almost smell it from here. Thanks so much for taking the time to share your passion with us.
I really love that hickory powder. I saw your other video when you use the powder so I ordered some and smoked a chuck roast and it was out of this world. Thanks for you telling us about the powder.
It's really awesome that you also mention the temperature in celcius 🔥
I love your videos, Ry. You are inspiring me to find a whole brisket and pellet smoke it. That speeded-up video is such a thing now! I see it all the time, especially with woodworking videos.
And today i was asking myself what i was going to eat, thanks man, you are the best.
Looks absolutely amazing, thanks for the great video!
Awesome cook.....gotta get that hickory powder!!!! Looked delicious.....
Very nice. I finally just cooked a packer brisket that I was very happy with. Others previously were just okay, but I finally cracked the code and made a great one. I think brisket has to be the most satisfying end result, I love it!
I like the new cap! And I love watching you cook!
Wow! That looks delicious! I received a Slow-n-Sear for Christmas, and want to try a brisket using it. I tested it using the Weber kettle with baby back ribs yesterday and friends and I thought they were awesome. Hickory smoke and Ry's Brown sugar pepper rub used. I'll try this 2x hickory smoke on my brisket.
Looks amazing Rye! Keep up the great work!!
Excellent enjoyable brisket video. Thanks and I will be trying the Hickory Powder!
Looks amazing Ry! Love that rub I'll try that.
Ry that it is a great brisket congratulations 🎊🍾🎉🎈 love it god bless you and your family and friends
Thanks for sharing the paper opening. It is nice to see the little things like ash tending and hearing your thoughts.
Glad you enjoyed it!
Awesome vid per usual.
Looks delicious man, excellent video !
Luv the Hickory² Brisket!
Smoking everything with hickory wood works for me. Digging that fire management basket, must be popular as it's sold out.
Thanks Ry. Regards from Australia 🤓🇦🇺
Ry wants more.......as Clint Eastwood would say "there's nothing like a good piece of Hickory" 👍
fire brother!
THANK YOU YOUR THE BEST
Amazing bark! Beautifully done on that separation, great camera angle. Can the Lone Star ever cook a bad protein! Nice job Ry...
I also enjoy smoking with hickory. Very nice Ry. Take care.
Thats a win for sure Ry
When I'm looking for BBQ advice, you always seem to have a video that matches my need. In this case, I'm out of oak wood and was wondering what hickory brisket would be like. You answered the question well. Thanks!
Same
Love your hot ash...bucket! 🤣 love these long brisket cooks. Great job RY!👍
Thanks, my friend. I still need to name my smoker so he can say hi to Pepe :)
Nice!! Spring is coming and I think my first brisket will happen...:-)
Hey ry, howsitgoing, love watching your videos, might go out and buy myself a smoker, keep those great mouth watering videos coming, and i have just scribed,,, greetings from australia
My first offset smoker arrives soon. Here in germany we use bleech to smoke. Can´t wait to start.....
Juice-A-Lanche! I guess! Man that looks awesome!
Wow, never heard of anone adding a smoke seasoning flavor when cooking on an actual offset, deff on pellet grills though.....interesting. I have never had bbq off an offset and thought....man I need more smoke LOL Brisket looked well executed from a cook standpoint!
Dammit ry!!! You're killing me bro!!!!😋
What a monster piece of meat!
Gotta say I like using real wood compared to pellets. Nothing against pellet grills but man it’s fun.
"An absolute Brisket Murder Scene!"
My new go to phrase 😀.
Hickory hickory dock or something close to that. That brisket looks fantastic Ry! Excellent bark and juicy. Have a great weekend and keep on grillin!
You're a poet!
I'll have to order some hickory powder. Old Towne has some really interesting stuff👍
I still have to try the Worcestershire Powder I got :)
Wondrous
LSG smokers work magic on a brisket and yours looked amazing Ry!
Thanks so much, Rus!
I need to get some hickory as apple smoked a 6+ chicken on the Weber tonight.
👍👍👍
Really nice cook RY! The rub was perfect. Have you ever considered competition? Or considered it? I think you’d be a winner.
No, that's not really my thing. I'm too laid back to be competitive :)
I really enjoy your videos Ry! Thank you sir.
Thank you 🙏 for the video. What charcoal brand do you use? Thank you.
For long cooks with charcoal as the fuel I use Kingsford. For lump, it's usually Royal Oak, but that varies.
Great looking brisket bro. I need to try that hickory powder sometime. Do they have different wood flavors?
That's a good question. Some Mesquite Powder might be interesting :)
Metal On! \🔥/
Ky, my big question is whether the Lone Star offset outperformed your other smokers, pellet, Weber, etc. I’d love to purchase one, but as I’m new to smoking, it can wait until I’m sure I’d really use it for a long time. Love your vids. Thanks.
Other than its greater capacity, the one thing I love about it is its efficiency. I run smaller splits of wood, about 10 inches long, and each one of those will last 45-60 minutes holding a 250-275 pit temp. Once you get used to running it with good wood, I've found only minor adjustments need to be made to vent settings.
@@CookingWithRy And how does the taste of an offset smoker compare?
RY I have a comment for you and see what you think I like the hickory scenario looks awesome but I think your brisket wrapped in foil with a little bit of beef broth in it looked the most tender and the bark look awesome too ? What's your favorite brisket rub is it this hickory powder rub?
That's always a difficult question because they all taste good :) I'm not really sure. This one was really good, but the one I did on the kettle a while ago was really, really good.
Just curious, if your oven has a keep warm setting, could you use that?
Interesting idea. I’ve never tried that.
Hey Ry, this looks amazing. I’ve been wanting to try a brisket, but I only have a Weber Kettle grill. Any advice on using one of these to do a massive brisket like what is in this video?
I did a brisket video a while back on the kettle and it’s doable but size will influence it.
@@CookingWithRy Yep...Of course, I saw that Weber brisket video about two seconds after I sent my earlier comment. Time to get the brisket going
@Rex, Ry is mentioning it here, but it's super important to literally measure your brisket and imagine the size of it post trimming. You're looking at no more than a 14 pound packer brisket, realistically. I speak from experience, because the first one I ever did fit but I didn't take into account clearance on the side nearest the wall and it wasnt getting heat coming up on the other and it was just an awful experience.
Ok how do I get one of those hats
Hi ry, question....the stall is it when the meat temp doesn’t climb and we pull it then? What’s your time to determine it’s at a stall? Thanks
I usually know it's time to wrap if the temp hardly moves more than a tenth of a degree or 2 over 5 minutes. Even after wrapping it can take a while to start moving again :)
Usually stalls when you hit 150-160F. You will think your thermometer got stuck. Either need to wrap it or be really patient for temp to rise again
never heard about Hickory powder,think it will make the CC taste like an offset?
It sure helps add smoke flavor.
Is hickory powder actually finely ground hickory sawdust? Or is it a spice that has a flavor similar to hickory?
I believe it’s some kind of hickory infused spice.
Sawdust? Metamucil came out with a Hickory version of their product, I hear.
I once knew a guy named "Fatty Goodbarck" (12:25). Looks awesome, btw
If that is 15lbs before cook,how much is the final product weigh?
Not sure, I've never weighed it after.
I noticed at 4:30 you said you added water oh, but you didn't let us know if it plane water.
I believe this was plane water, yes :)
What is your perfect brisket?
Haven’t made it yet 😊
You know it’s good when your guests are all standing around the cutting board devouring each piece as its carved using just their bare hands
You like Hickory?
It’s okay 😀