I am telling ya, this is a great video for anyone who is interested in doing such a cook. Love that color, that 16 mesh makes a big difference for sure. Thanks for the greatness!
Excellent experiment. Looked like it come out absolutely perfect to me. I’m definitely going to try this next time I do a brisket, however, I will not do the sous vide as I do not have one so I will wrap it up with aluminum foil and towels, and put it in a cooler. Very impressed brother.👊🏻😋🍻
Excellent cook Googan. FYI I also love to remove all the fat off my brisket. Got a few videos where I refer to it as brisket-blasphemy! 😂 However, it’s my go to method!!! I love it. I also like to rest my briskets in the microwave. 😉
@@googanbbq Check out my brisket video where I also trimmed off all the fat. Looks like great minds think alike 😎👍 th-cam.com/video/ctb0vnRkTNE/w-d-xo.html
I love this! I've always wondered about how much good bark you lose when you keep too much fat on the brisket. I also like how you had that piece of wood in the smoker to shield the brisket. Thank you for putting this together and sharing!
Wow! What an interesting experiment! I didn’t think it would effect the juiciness too much. But I feel like I would miss that little layer of gelatin fat that creates that really awesome mouthfeel. Either way, it’s great to see what would happen! Thanks for sharing!
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I am telling ya, this is a great video for anyone who is interested in doing such a cook. Love that color, that 16 mesh makes a big difference for sure. Thanks for the greatness!
Thanks for the kind words!
Excellent experiment. Looked like it come out absolutely perfect to me. I’m definitely going to try this next time I do a brisket, however, I will not do the sous vide as I do not have one so I will wrap it up with aluminum foil and towels, and put it in a cooler. Very impressed brother.👊🏻😋🍻
Thank you! Good luck 👊
That brisket looked killer! Great video. I always enjoy a good experiment. Especially when you can eat the results! 😂 smoke on brother!
Thanks man! It was tasty!
From one my favorite old time TV. Show " I JUST LOVE IT WHEN A COOK COMES TOGETHER" . Cheers ✌️🍻
Heck yeah!
very interesting!! thanks for sharing it with us!
Thanks for watching!
Interesting experiment, that's what it's all about in changing receipts 👏
Thanks! It was fun !
I have done this a lot. Turned out great..nice job great video
Thanks! It was fun. Thanks for checking out the video.
Excellent cook Googan. FYI I also love to remove all the fat off my brisket. Got a few videos where I refer to it as brisket-blasphemy! 😂 However, it’s my go to method!!! I love it. I also like to rest my briskets in the microwave. 😉
No shit. I thought I was the off man out for trying this! Glad I’m not the only one! Thanks Ruben!
@@googanbbq Check out my brisket video where I also trimmed off all the fat. Looks like great minds think alike 😎👍
th-cam.com/video/ctb0vnRkTNE/w-d-xo.html
I think I’m going to try this on my next brisket cook. I can never seem to get the trim right, and my family hates all the extra fat on the fat cap.
Give it a try and let me know what you think! It turned out really well and was a hit for my thanksgiving dinner. Thanks for watching!
Looks great!👊🏾
Thank you!
great looking brisket!
Thank you Luga!
That was a really good video AJ.. great experiment, great audio/video.. nice work brother!!
Thanks Randy! I really appreciate it. Have a great weekend!
Watching friend so nice experiment it nice channel lots of cooking lesson learn
Thank you 👊
Nice method, definitely just subscribed
Thank you! I really appreciate it. I’ll have some more brisket cooks coming soon.
Delicious and hello from Australia ❤
Thank you! I appreciate you stopping by!
I love this! I've always wondered about how much good bark you lose when you keep too much fat on the brisket. I also like how you had that piece of wood in the smoker to shield the brisket. Thank you for putting this together and sharing!
Thanks for watching! It was a fun cook.
Bark looks so good, really fun to watch. Have a good weekend!
Thank you! Have a great weekend!
Looks absolutely amazing thanks for sharing yum
Thanks Sheena! Have a great weekend!
Wow! What an interesting experiment! I didn’t think it would effect the juiciness too much. But I feel like I would miss that little layer of gelatin fat that creates that really awesome mouthfeel. Either way, it’s great to see what would happen! Thanks for sharing!
Yep, that’s true. Most of that outer fat renders out but it was worth an experiment. Thanks for watching!
When you do multiple experiments at once, you can’t tell what part did what for the final results. Jmho
Sweet experiment. You're going to piss off the "fat is flavor I don't trim) my briskets crowd! 🤣🤣
Haha, prime grade brisket has plenty of fat in it but I agree, I’m sure there will be haters. Thanks for watching!
Good job. Buttttt I likes my fat.
Thanks! Yeah, it was an experiment but I’ll probably leave a 1/4” fat for future cooks. Thanks for checking out the video.
Nice trim job, Googan!
Thanks Rockstar!
I noticed when you opened the lid after 2hrs you had the brisket opposite of how you started, which was cap towards the heat,thin side opposite. 🤔
It has been over a year but I think it was cooking faster on one side or something.
It does look like win. What was your temp in the sous vide?
I set the sous vide to 150 degrees.
@@googanbbq Thanks!
Of course! Smoke on 🔥
nice bark googan
Thank you Lance!