You can buy dark mushroom soy sauce here - amzn.to/35tSPvF Brisket turned out great, but there were a few hiccups along the way. I’m curious if anyone will catch them😅 Hope you guys enjoyed, and stay tuned for another brisket video next week! Take care :)
Does it look so dry because of the cold? I liked where this was headed, but I’m just not sure. I think the biggest hack is wrapping in tallow. If you are trimming up a packer, then why not render during the smoking time for a “rehydrate”?
Dude, I love Wilson’s. I want to go visit that dude because I appreciate the work he has put into bringing Texas bbq around his block of the world. Great tips, awesome video. I’ve been adding some scraps to my fire for a while. I saw Aaron Franklin say it on PBS about a decade ago, and I loved it lol. I’m glad you brought up the damper, because- I believe the secret to using the OC Pecos without mods. It’s built to cook more conventionally, and not with convection. awesome compilation of tips and tricks for an amazing brisket.
Yeah I love that dude (Dave [wilsons bbq]), he's super friendly too. Oh cool, didn't know that franklin shared that. And very interesting thoughts on the damper and no mod pecos, bro. Appreciate you always!
Thanks, man. I say it a lot, I'm not a science guy so I try to explain things the way I understand it. So its easy for people to comprehend and correct the parts of my logic that are incorrect.
Dude that’s awesome! Don’t know why more TH-camrs don’t share what they do for a living. Well, us folks that aren’t TH-cam stars…lol! Awesome editing and that bark…bruh
clsing the damper probably leads to a darker bark because it restricts oxygen supply to the fire, causing incomplete combustion and more different types of dirty smoke, which can contribute to colour.
The process of sugars caramelizing is "caramelization" which is basically sugar + heat. This is a different process than the maillard reaction which is amino acid (protein)+sugar+heat
@@evilTexanBBQ yeah, takes a lot of wood to get it rolling and takes like 4 full splits every 15 mins or so. Granted I'm using hack berry which isn't very long burning and it's pretty dry too (around 10% moisture content from my meter). It's unfortunate, because I can only cook 1 brisket well in my pecos and 15 in this 250. Need to get a mid sized cooker to do 2-5 briskets haha
Oh your from Tennessee. I'm from The Lonestar. Guess that means I have to unsubscribe since our states are mortal BBQ enemies. 🤣🤣 Great tips man I can't get enough.
@@AntsBBQCookout that's crazy I'm a trucker so I eat bbq in all the states that hold the reigns. Let me tell you Tennessee is me and my wife's favorite for bbq. If you ask me in person I'll never admit it though 🤣🤣
Great question! No the brosket tasted great. Found out in the morning my oven was off the entire rest, so it was kind of cold. But other than that brisket was amazing! I cooked some ribs though and chicken at the same time. And the ribs were wayyy too smokey lol damper + fat fire was too much for them.
You can buy dark mushroom soy sauce here - amzn.to/35tSPvF
Brisket turned out great, but there were a few hiccups along the way. I’m curious if anyone will catch them😅 Hope you guys enjoyed, and stay tuned for another brisket video next week! Take care :)
Hey Ant, I use Cherry wood in the being of the cook, finish it off with Oak and Almond. Cherry wood gives meat a nice color.
Does it look so dry because of the cold?
I liked where this was headed, but I’m just not sure.
I think the biggest hack is wrapping in tallow. If you are trimming up a packer, then why not render during the smoking time for a “rehydrate”?
Dude, I love Wilson’s. I want to go visit that dude because I appreciate the work he has put into bringing Texas bbq around his block of the world.
Great tips, awesome video. I’ve been adding some scraps to my fire for a while. I saw Aaron Franklin say it on PBS about a decade ago, and I loved it lol.
I’m glad you brought up the damper, because- I believe the secret to using the OC Pecos without mods. It’s built to cook more conventionally, and not with convection.
awesome compilation of tips and tricks for an amazing brisket.
Yeah I love that dude (Dave [wilsons bbq]), he's super friendly too. Oh cool, didn't know that franklin shared that. And very interesting thoughts on the damper and no mod pecos, bro. Appreciate you always!
Your videos are fantastic Ant. This channel is gonna grow so fast
Thanks for the kind words 😁 almost at monetization! Can't wait to have a little help paying for all this meat 😂
Man you are really good at explaining things. That bark looks crazy
Thanks, man. I say it a lot, I'm not a science guy so I try to explain things the way I understand it. So its easy for people to comprehend and correct the parts of my logic that are incorrect.
6:58 perfect time for a CB4 reference! I just knew you were going to do it.
Oh man, missed opportunity to slip in a clip there! Good eye/ear though haha
@ the 6:10 mark .. is that correct? You had it resting at 170F? I always thought it was supposed to be at 140-150F. Thank you.
Fire bro!! Been waiting for this video lol
Thanks, brother! Haha yeah been planning this one for a while
Love your channel!
Thank you!
My last brisket was 10hrs wrapped in pink butcher paper. Then wrapped in saran wrap and rest for 2 hrs...Best I've ever made.👌
wow, never heard of anyone using a saran wrap for the rest. very interesting!
@@AntsBBQCookout give it a try on the next video. 🤔
@@AntsBBQCookout Truth BBQ (#3 on TexasMonthly top 50 list) does it. Check it out on the MeatChurch YT channel. I have been doing it for years.
Dude that’s awesome! Don’t know why more TH-camrs don’t share what they do for a living. Well, us folks that aren’t TH-cam stars…lol! Awesome editing and that bark…bruh
Oh, that smoker! I must’ve missed a few episodes. That’s new, yeah?
haha yeah, im curious too! Thank you bro!
haha yup! I could have sworn we talked about it lol
Friday night funkin' and sailor moon bib sold me. You got a subscriber sir.
Hahaha awesome 😂 hope you enjoy your stay!
clsing the damper probably leads to a darker bark because it restricts oxygen supply to the fire, causing incomplete combustion and more different types of dirty smoke, which can contribute to colour.
Good video as always
Thank you always, bro!
The bark is a product of the MAILLARD reaction basically sugars carmelizing
The process of sugars caramelizing is "caramelization" which is basically sugar + heat. This is a different process than the maillard reaction which is amino acid (protein)+sugar+heat
How'd the 250 do?
It was great! Very fun cook, and not too bad in terms of difficulty 😁
@@AntsBBQCookout How about wood consumption? Imagine it's going to be a little more hungry. 😂
@@evilTexanBBQ yeah, takes a lot of wood to get it rolling and takes like 4 full splits every 15 mins or so. Granted I'm using hack berry which isn't very long burning and it's pretty dry too (around 10% moisture content from my meter). It's unfortunate, because I can only cook 1 brisket well in my pecos and 15 in this 250. Need to get a mid sized cooker to do 2-5 briskets haha
@@AntsBBQCookout useful info. Thanks. 😎
@@evilTexanBBQ np!
Did not realize you were an accountant! Fun fact, did you know that math is difficult for 10 out of every 5 people?😆
LOL wow 😂
Is your firebox insulated?
Nope! And I got the burns to prove it 😂
WOW SO BLACK I CAN TASTE IT IN MY SOUL
Yes bro, it tasted so black
IT BLACC
Goku blacc 😳😳
Oh your from Tennessee. I'm from The Lonestar. Guess that means I have to unsubscribe since our states are mortal BBQ enemies. 🤣🤣 Great tips man I can't get enough.
Hahaha I'm in the middle TN area and I havent found any really good bbq spots. So no worries on that! Glad you enjoyed the video, brother!
@@AntsBBQCookout that's crazy I'm a trucker so I eat bbq in all the states that hold the reigns. Let me tell you Tennessee is me and my wife's favorite for bbq. If you ask me in person I'll never admit it though 🤣🤣
@@snufflez9858 brother, share the good spots with me!
@@AntsBBQCookout when I can remember the name ill shoot it over to you. It's in the smokies somewhere. I'll look through my receipts!
@@snufflez9858 thanks man!
Your not spraying that soy sauce on the fat correct
Ain’t gonna lie I wonder if taste like bad smoke lol
Great question! No the brosket tasted great. Found out in the morning my oven was off the entire rest, so it was kind of cold. But other than that brisket was amazing! I cooked some ribs though and chicken at the same time. And the ribs were wayyy too smokey lol damper + fat fire was too much for them.
en.wikipedia.org/wiki/Bernoulli%27s_principle is what ya are interested in re: the damper btw