Everyone has different pits, you said it better than anyone, know what you have and learn it, trial and error is the best. I have been watching BBQ videos for over 5 years and I've made multiple pits for family and friends and myself and you have had the best information from all supposed to be pros. Awesome informative video. Very good looking briskets.
@luisgalvan5625 Thank you, sir. I really appreciate it. I feel like I'm rambling sometimes and that I left a lot of information out that I think of after we are done filming. Thank you for watching and keep smoking.
Not rambling this has been the most honest information I've seen on TH-cam Not too many people say what needs to be heard, I completely understand what you mean. Where is your restaurant I would love to swing by when I get some vacation time.
Good honest video on bbq 👌 👏🏾 i use to keep oak and noticed how hot it gets thinking that was a good thing which it can be but now you taught me to just use what you have available in your area 😉 so now i mainly use pecan and mesquite wood smaller splits.
Thanks for making time to produce this video. You're right, there's allot of brisket videos - but, like all your videos, this one is much different. You show all the ups and downs and if people will follow these techniques they will learn to make the best BBQ they can instead of trying to replicate someone else's flavor that's in a magazine in TX. You keep it real, rain and all!
Brandon, I soak up the common sense approach you take to preparing and smoking meats. We are opening our own place in Florida early next year. Can't wait to take delivery of our offset, dial it in, and practice some of the techniques learned here. I am confident we will get that large offset dialed in much faster, and get comfortable quicker because of your content! If you decide to start an intern program let me know! Would love to spend a week or two, working there.
I'm always willing to teach someone who is willing to learn. If you are serious about coming and learning, let me know. You can never be over prepared for what you are about to step into.
Great video! While there are thousands of how-to-smoke-brisket videos out there, it's amazing to see how this process continues to evolve. Even after watching countless videos, I'm still learning something new each time. Keep up the great work!
Yes, I've done no wrap. In fact, for the first 5 years or so, I never wrapped, but I decided to wrap one day, and I liked the results of my bark more. My seasoning has brown sugar in it, so when I get my bark to the color that I like, I wrap to keep it from getting any darker. I keep my warmer set to 145°.
Great informative video! I bbq quite a bit and never smoked brisket fat side up. Yours came out very tender. Gonna give it a shot after watching your video 👍🏾
Thank you for this, truly enlightening, I own 15 backyard smokers/grills and each cooks unique, I began as a believer in the low n slow process and now I’ve mastered hot n fast, my offset sweet spot is 265, my kamado’s 295, my drum 310, and I’ve learned to adjust 👍👍👍
@@MikeBonesBBQ I put them straight into the warmer. The warmer is set to 145°, not much warmer than the pit room where I cook them, lol. I've tried both ways and have never noticed a difference at all.
@ignoranceisnotatrend4669 yes. That particular pit likes 300°, but my daily pit, the one we run the restaurant with, likes to run at 350°...400° is where I draw the line, but that's for you and your pit to decide what y'all are comfortable running at together.
@@chaiveyreid as I was saying, I started to round the flat at the very tip. In my trimming video, I show the cut to be straight, but shortly after making the video, I started rounding them. This solved my curling problem.
If you know what you’re doing you can get ANY TEMP you want on any pit. But truth is it’s definitely not necessary. Just let me say this, if you’re smoking brisket hotter than 275, you better baby that sucker. Needs A LOT OF ATTENTION
This was the best video I’ve seen about brisket and being a pit master. Thanks Damon for sharing expertise and knowledge. Very honest info!
Everyone has different pits, you said it better than anyone, know what you have and learn it, trial and error is the best. I have been watching BBQ videos for over 5 years and I've made multiple pits for family and friends and myself and you have had the best information from all supposed to be pros. Awesome informative video. Very good looking briskets.
@luisgalvan5625 Thank you, sir. I really appreciate it. I feel like I'm rambling sometimes and that I left a lot of information out that I think of after we are done filming. Thank you for watching and keep smoking.
Not rambling this has been the most honest information I've seen on TH-cam Not too many people say what needs to be heard, I completely understand what you mean. Where is your restaurant I would love to swing by when I get some vacation time.
@@luisgalvan5625 Wharton, TX. About 45 minutes south of Houston on Hwy 59.
I know the area I'm out of Corpus I will definitely be in the area in a couple of weeks, what is the name of your restaurant
@@luisgalvan5625 Damon's Real Texas BBQ. Our hours are Thur-Sat 11am-8pm and Sundays 9am-8pm.
This was the most honest video about cooking brisket I've ever seen! Thank you so much!
Very informative. I'll be watching for your next video - Dave from Richmond, TX
Thanks for another informative video. I followed your video on making sausage and now make amazing sausages based on your techniques.
@@stilered thank you so much. I'm glad my video helped you. That's awesome to hear.
Thank you. This is the best brisket video I've ever seen 🙌
Great Video, Brandon!
Another great and informative video Brandon. Thanks for taking the time to share your knowledge and expertise!
Thanks for another amazing video.
Your honesty makes the difference !
Finally a real video that doesn’t seem repetitive! Thanks for sharing!
Good honest video on bbq 👌 👏🏾 i use to keep oak and noticed how hot it gets thinking that was a good thing which it can be but now you taught me to just use what you have available in your area 😉 so now i mainly use pecan and mesquite wood smaller splits.
Thank you for Making this Video I’m learning barbecue Now My Pits are Offsets this information is great.😎💯
Thanks for making time to produce this video. You're right, there's allot of brisket videos - but, like all your videos, this one is much different. You show all the ups and downs and if people will follow these techniques they will learn to make the best BBQ they can instead of trying to replicate someone else's flavor that's in a magazine in TX. You keep it real, rain and all!
the smoke ring has nothing to do with the smoke or the flavor.
Brandon, I soak up the common sense approach you take to preparing and smoking meats. We are opening our own place in Florida early next year. Can't wait to take delivery of our offset, dial it in, and practice some of the techniques learned here. I am confident we will get that large offset dialed in much faster, and get comfortable quicker because of your content! If you decide to start an intern program let me know! Would love to spend a week or two, working there.
I'm always willing to teach someone who is willing to learn. If you are serious about coming and learning, let me know. You can never be over prepared for what you are about to step into.
Very well done!!
Brandon, I really appreciate all of your videos and this one is no exception. Thank you!
Great video 💯
Strait to the point and sums it up !!! 😮😮😮
The best brisket video yet! Thanks for sharing!!!!!!!!
Great video! While there are thousands of how-to-smoke-brisket videos out there, it's amazing to see how this process continues to evolve. Even after watching countless videos, I'm still learning something new each time. Keep up the great work!
Have you experimented with the no wrap brisket method and only wrapping during the rest? what temp do you hold your briskets in the warmer/proofer?
Yes, I've done no wrap. In fact, for the first 5 years or so, I never wrapped, but I decided to wrap one day, and I liked the results of my bark more. My seasoning has brown sugar in it, so when I get my bark to the color that I like, I wrap to keep it from getting any darker. I keep my warmer set to 145°.
Great video. Really appreciate all the great tips
Great to see you back with another video.
THE ABSOLUTE BEST TH-cam VIDEO ! IVE SEEN MANY AND IM CONVINCED, THANK YOU THANK YOU THANK YOU
@@grimreaper4015 you're welcome. I really hope it helps.
Thank you for this honest and in-depth insight into the cooking of beef brisket. Some fairy tales are set straight here. That’s very helpful.
Great video thanks for sharing just getting started in the offset smoker world
Best ive seen. Nothing like experience
Great informative video! I bbq quite a bit and never smoked brisket fat side up. Yours came out very tender. Gonna give it a shot after watching your video 👍🏾
Let us know how it goes
LEGIT!! Thanks and Enjoyed 😁👍👍
Thank you for this, truly enlightening, I own 15 backyard smokers/grills and each cooks unique, I began as a believer in the low n slow process and now I’ve mastered hot n fast, my offset sweet spot is 265, my kamado’s 295, my drum 310, and I’ve learned to adjust 👍👍👍
my boy I been looking for the truth cmon 🤟
Your the best.
Keep them videos coming you slacking big time
/G\ appreciate it bro
What is the total cook time for the brisket?
After you pull the brisket, you don’t let it come down in temp before you put it in the warmer?
@@MikeBonesBBQ I put them straight into the warmer. The warmer is set to 145°, not much warmer than the pit room where I cook them, lol. I've tried both ways and have never noticed a difference at all.
@@damonsrealtexasbbq awesome! Thanks, Brandon for your quick reply
It’s pretty!
So briskets can be smoked at 300 degrees?
@ignoranceisnotatrend4669 yes. That particular pit likes 300°, but my daily pit, the one we run the restaurant with, likes to run at 350°...400° is where I draw the line, but that's for you and your pit to decide what y'all are comfortable running at together.
Great video!! How do you avoid your brisket curling at 300 degrees?
@@chaiveyreid as I was saying, I started to round the flat at the very tip. In my trimming video, I show the cut to be straight, but shortly after making the video, I started rounding them. This solved my curling problem.
Some beautiful looking briskets !! 🤤
What’s up with that mason Signia?
You’re asking like he would tell you🤣🤦🏽♂️💀
Why is your cold bed insulated?
Show me brother. Lol
Your cooker was built in Texas I suppose.
Prime brisket
Kosher salt
Pepper
Lawrys……
If you know what you’re doing you can get ANY TEMP you want on any pit. But truth is it’s definitely not necessary. Just let me say this, if you’re smoking brisket hotter than 275, you better baby that sucker. Needs A LOT OF ATTENTION
What pisses me off you guys make it look like it’s a science ! It’s nothing more than a personal perspective for when your shit is ready for a cook !