Looked perfect to me Greg. I keep saying I’m going to do a hot and fast brisket and you got me motivated again. Sweet oven you have there. Thanks for sharing.
It looks like you did a great job salvaging a bad cut of meat from the abattoir! I recently bought an entire shoulder clod with the intent to cook it whole. When I opened the cryovac, it was in about 6 pieces. None of the pieces were recognizable. The biggest piece was about 4lbs, and I smoked it like a chuck roast. The rest was cut for stew, chili, and ground for burgers and chorizo. Sometimes, the best reward is being able to salvage something that we did not expect. Thanks for sharing. The oven looks like fun.
@Ballistic BBQ Yes, it does. Here in the Middle East, it is sometimes a surprise. It was New Zealand beef as well, and it is usually spot on. I have never cooked in a pizza oven before. There was an Italian restaurant in Houston that cooked its chickens and all its baked dishes in a wood fired oven. It was outstanding. What kind of Temps can you get that oven up to?
That brisket turned out amazing Greg! Juicy, tender really nice bark. I’d definitely call that a success! That new cooker looks great! Looking forward to seeing more cooks on it. Cheers!
Thank you for rescuing that brisket Greg, it looked amazing. The Wood Fired ovens really do offer so much more than cooking Pizza. Sunterra looks forward to more great cooks!
You were a lot kinder to the place of sale that. I would’ve been Greg,I would’ve sent back a photo of the trimmed fat from the brisket with the question “what the hell is this?i paid nearly 80 bucks for this mound of fat?”
@@chrisbrown456 Thanks for the comment Christopher. I actually went to the market (where I do A LOT of business) and they gave me a gift card for the value of the brisket. I'm satisfied with that and they didn't lose me as a customer. Cheers!
Looking good there. The last one I did was New Years day. I live in the the San Bernardino mountains. It's cold up here, Jan 1st we had a lot of snow on the ground. I was going to get up about 3 - 4 and start the smoke rolling on my webber. But that morning my back was not feeling it. So said what the heck and in the oven it went at 250, took it out about 12:30, wrapped it and back in it went. Turned out great. It was about an 11 pounder that I bought at Costco over a year ago, and just never got around to taking it out of the freezer, we ate half and I'm using the rest for a chili.
This was a great show, and thank you for sharing it does beg the question. Is there a difference between wrapping it in foil and putting in a foil tray and covering it
Have you ever did a Montreal recipe brisket? I am sure this would a nice sous vide experience like put the brisket in a large sous vide bag with the brime and spices. let it soak for 20 days, rince, put it back sous vide and cook it for 24 hours in that bag. Put the rub and smoke it till you have a nice bark. It should be hyper tender and moist and the Montreal smoke meat is well renown and does worth the work. New recipe, new technic cannot be better as an experiment.
Great looking brisket. I don't buy briskets over 15 lbs anymore because of the bad far to meat ratio. Prefer full packers in the 10 to 12lb size. Plus I like hot and fast and 10 pounders cook so fast. Love them. I don't know much about Suntera, I do like the look of that oven. I'll check them out. Have a great day. 👍 🌤😊🍻
Any reason you inject a Prime? Plenty of fat to keep it moist during the cook. I've never had an injection change the flavor profile, so I stopped. I've only done a few hot/fast and it never really turned out a great product. I just start earlier. ;)
I’m always curious when I hear pitmasters talking about 12 hour Cooks on a brisket or ribs, I never go more than 6 hours and they’re always perfect melt in your mouth, love your vids Greg, we’ve all had meat that’s been trimmed by the apprentice mate, that was a good save, I hate it tho like you said we pay good $ for the meat and when you take out so much of it, in your case 5 pounds it can be an expensive exercise
It looked like nice marbling for a Prime brisket. It isn't unusual for me to trim over 5lbs of fat off a packer. I measured it once, I was closer to 8lbs of trim on a 17lb packer...
There is a slightly different flavor. More of a grilled flavor, with smoke. This being said, the brisket was fantastic. Tough call, but I guess a perfectly cooked low n slow wins by a nose.
It's definitely food for thought. If you are saying that low and slow wins by a nose then the convenience of knocking this out in 4 hrs and still getting a fantastic brisket is a winner for me. Look forward to trying it. Do you think a standard wood fired pizza oven could replicate your sunterra grill?
That was a good looking brisket!👍 I've only done one hot and fast brisket and I honestly prefer the traditional low and slow. I believe it creates better smoke flavors and renders the fat better. That's just my humble opinion. I'm surprised that everyone is surprised that your brisket came packaged full of fat. I've bought all my briskets (Prime) from Costco and every single one has had between 5lbs and 7lbs of fat. Those are 15lbs - 17lbs briskets.
@@BallisticBBQ You're all much more experienced than I am at bbq. I'm only a few years in and I've learned so much from you, Jason, Troy, Harry, etc... I just thought that much loss was normal 😕...now I kinda feel like Joey from 'Friends' when he finds out the way his taylor was measuring his inseam wasn't normal 😉 lol.. Still, thanks again for another great video. 🙏👍
@@paula.2422 No worries Paul! A lot of fat comes off during the trim. This one was WAY more than normal. I really wish I would have video'd the trimming, but I just didn't feel like dragging out the cameras.
@@BallisticBBQI've more than once turned down the USDA Prime brisket at my local Costco as of late because they look like Select grade or loaded with fat. I think the meat suppliers are also desperate to hire people and it shows....you brisket is an example of someone desperate for a job that they would do anything to pay the rent and the supplier is willing to accept knowing the more lbs out the door means more in the pocket.
If you don't wrap in foil so soon won't your smoke ring be bigger?? Just wondering not trying to make conflict.. just don't kno6why you wrap it foil which obviously keeps smoke out of the meat
Over the summer my wife was at the place I normally get meat to smoke and I asked her to grab a brisket. She wasn't sure which one to get so she asked one of the butchers and they ripped her off completely. It was a 19lb brisket and no joke at least 6lbs of it was hard fat. It was the worst trim I've ever seen and was along the lines of yours. Tons and tons of fat and the flat and point were gouged with pieces falling off. I wrapped it back up and took it back. The manager was shocked (I've never had a problem in the 15 years I've shopped there) and took me back to the butchers. Turns out the guy that suggested she buy that brisket was the one that trimmed it... Anyways, they gave me 50% off a new one so I got a pretty good deal all be it a complete PITA.
There should be standards for how much trimmage is acceptable. But on the other hand, packing houses are understaffed, overworked, and the real workers are underpaid. It burns me that the corporate overlords are the only ones profiting from the shoddy trim job, especially for prime prices. What are your thoughts on the efficacy of the pizza stone being left in place? Thanks, Greg!
@@BallisticBBQ Hey Greg, I like how you didn’t put your butcher on blast. I’m sure you’re gonna have a friendly chat the next time you see him. Cheers bud!
As weird as the butchering was, at least the marbling when you were done fixing it looked pretty good. So strange.
Nice job. That oven looks like fun!
Looked perfect to me Greg. I keep saying I’m going to do a hot and fast brisket and you got me motivated again. Sweet oven you have there. Thanks for sharing.
Thanks for stopping by brother!
It looks like you did a great job salvaging a bad cut of meat from the abattoir! I recently bought an entire shoulder clod with the intent to cook it whole. When I opened the cryovac, it was in about 6 pieces. None of the pieces were recognizable. The biggest piece was about 4lbs, and I smoked it like a chuck roast. The rest was cut for stew, chili, and ground for burgers and chorizo.
Sometimes, the best reward is being able to salvage something that we did not expect.
Thanks for sharing. The oven looks like fun.
That sucks! I'm hoping that it was just a rookie mistake at the processing plant and not pulling a fast one. It's hard to tell with the cryovac!
@Ballistic BBQ Yes, it does. Here in the Middle East, it is sometimes a surprise. It was New Zealand beef as well, and it is usually spot on.
I have never cooked in a pizza oven before. There was an Italian restaurant in Houston that cooked its chickens and all its baked dishes in a wood fired oven. It was outstanding. What kind of Temps can you get that oven up to?
That brisket turned out amazing Greg! Juicy, tender really nice bark. I’d definitely call that a success! That new cooker looks great! Looking forward to seeing more cooks on it. Cheers!
Thank you for rescuing that brisket Greg, it looked amazing. The Wood Fired ovens really do offer so much more than cooking Pizza. Sunterra looks forward to more great cooks!
I hear you Greg, just when you think you have a nice looking brisket and take it out of the plastic and it's all butchered. Great looking brisket.🤘
Thank you Joe. Yeah man... In these times of crazy high prices, I was a little peeved!
You were a lot kinder to the place of sale that. I would’ve been Greg,I would’ve sent back a photo of the trimmed fat from the brisket with the question “what the hell is this?i paid nearly 80 bucks for this mound of fat?”
@@chrisbrown456 Thanks for the comment Christopher. I actually went to the market (where I do A LOT of business) and they gave me a gift card for the value of the brisket. I'm satisfied with that and they didn't lose me as a customer. Cheers!
Very nice to see a different kind of cook on a brisket. Looks fantastic. Thanks for sharing.
Amazing cook, brother! I never seem to be able to mail Brisket consistently. I need some lessons lol. Blessings to you. Cheers 🍻
Thanks buddy!
Thanks Greg! The oven looks massive.
Looked really good Greg! To bad we can't examine a brisket closer before we buy, but you made it happen anyway. Digging the outdoor oven too! Cheers!
That Sunterra sure looks fun to cook on! Brisket turned out awesome👍
Thank you Bobbi!
Looking good there. The last one I did was New Years day. I live in the the San Bernardino mountains. It's cold up here, Jan 1st we had a lot of snow on the ground. I was going to get up about 3 - 4 and start the smoke rolling on my webber. But that morning my back was not feeling it. So said what the heck and in the oven it went at 250, took it out about 12:30, wrapped it and back in it went. Turned out great.
It was about an 11 pounder that I bought at Costco over a year ago, and just never got around to taking it out of the freezer, we ate half and I'm using the rest for a chili.
@@gosman949 It was. I think I paid maybe 35 dollars or so for the thing. I didn't feel as bad trimming so much of the fat off either.
I've been fooled once or twice myself. You did a great job cleaning it up.
Oven looks impressive Greg. Another great video.
Great recovery Greg! Looks awesome!
That's another great cook. Amazing looking brisket. Cheers, Greg! ✌️
Brisket looks good, nice new cooker you got there.
Looking good, very interesting oven there. Thanks for sharing!
This was a great show, and thank you for sharing it does beg the question. Is there a difference between wrapping it in foil and putting in a foil tray and covering it
You done good with that brisket. That’s pretty crappy that they’d sell that brisket. Dig that oven, very cool brother. Cheers
Ha that brisket looked like a Gator Head when you went to wrap it! Good video, always intrigued by hit and fast brisket.
Greta video as always Greg! That's some delicious looking brisket!
Good job on saving the brisket Greg.
Cook turned out good!
Cheers from Holland
Cheers Sharky!
That is looking amazing 👍👍👍
Nice, great video Greg..
Yeah buddy! I'd feast on that with you for sure! YUM! Great cook man!
Have you ever did a Montreal recipe brisket? I am sure this would a nice sous vide experience like put the brisket in a large sous vide bag with the brime and spices. let it soak for 20 days, rince, put it back sous vide and cook it for 24 hours in that bag. Put the rub and smoke it till you have a nice bark. It should be hyper tender and moist and the Montreal smoke meat is well renown and does worth the work. New recipe, new technic cannot be better as an experiment.
Beautiful !
Greg, love the videos and the oven. Would you be able to do a wood fired pizza video using this oven?
Ohhhh, lawdy!
Awesome cook Greg!! I bet that turns out some great pizzas! TFS
Great looking brisket. I don't buy briskets over 15 lbs anymore because of the bad far to meat ratio. Prefer full packers in the 10 to 12lb size. Plus I like hot and fast and 10 pounders cook so fast. Love them. I don't know much about Suntera, I do like the look of that oven. I'll check them out. Have a great day. 👍 🌤😊🍻
Wow Greg that looked fantastic! That’s very fast for a brisket. Your backyard must look like a bar-b-q home show by now. Great video!
I need a bigger yard, or less cookers!
I bought a 14 pound brisket for $60 in Texas, at HEB, for New Year’s Day.
@@gosman949 to be honest, I thought it was a good price, considering inflation. I thought I was going to pay double that cost.
California has the highest prices for pretty much everything. I'm sure they are trying to discourage us from buying evil beef.
@@JWimpy I saw the Wagyu brisket for $200 at HEB. It’s the same price he paid for that brisket with a ton of fat on it.
Kroger put their Choice briskets on sale for 2.99 per lb here in Al. I had to snag one at that price!
I'd snag more than one!
Have you done a video showing have to make tallow?
Any reason you inject a Prime? Plenty of fat to keep it moist during the cook. I've never had an injection change the flavor profile, so I stopped.
I've only done a few hot/fast and it never really turned out a great product. I just start earlier. ;)
I’m always curious when I hear pitmasters talking about 12 hour
Cooks on a brisket or ribs, I never go more than 6 hours and they’re always perfect melt in your mouth, love your vids Greg, we’ve all had meat that’s been trimmed by the apprentice mate, that was a good save, I hate it tho like you said we pay good $ for the meat and when you take out so much of it, in your case 5 pounds it can be an expensive exercise
If you still have some of those fat trimmings, make some tallow. That way, you can put those trimmings to great use for some twists in some recipes.
I kept it all, for just that reason. Thanks for checking it out!
It looked like nice marbling for a Prime brisket. It isn't unusual for me to trim over 5lbs of fat off a packer. I measured it once, I was closer to 8lbs of trim on a 17lb packer...
Did you rest before slicing? Just curious if the hot and fast method still requires the hour or so rest time. Looks good tho!
Yes, about 2 hours Kyle.
I've gotta ask, are those tomatoes or oranges in the background?
How would you rate this cook compared to a low slow cook Greg? In your honest opinion what is the better brisket? TIA
There is a slightly different flavor. More of a grilled flavor, with smoke. This being said, the brisket was fantastic. Tough call, but I guess a perfectly cooked low n slow wins by a nose.
It's definitely food for thought. If you are saying that low and slow wins by a nose then the convenience of knocking this out in 4 hrs and still getting a fantastic brisket is a winner for me. Look forward to trying it. Do you think a standard wood fired pizza oven could replicate your sunterra grill?
Im Drooling. Hurt me.
1st on the table
$200 for a brisket is insane!
Even a Prime, I know. Should be about $5/lb. I miss pre-pandemic pricing.
That was a good looking brisket!👍
I've only done one hot and fast brisket and I honestly prefer the traditional low and slow. I believe it creates better smoke flavors and renders the fat better. That's just my humble opinion.
I'm surprised that everyone is surprised that your brisket came packaged full of fat. I've bought all my briskets (Prime) from Costco and every single one has had between 5lbs and 7lbs of fat. Those are 15lbs - 17lbs briskets.
I think my surprise was this ended up more like the 10-12 pound range after the trim. Thanks Paul!
@@BallisticBBQ You're all much more experienced than I am at bbq. I'm only a few years in and I've learned so much from you, Jason, Troy, Harry, etc... I just thought that much loss was normal 😕...now I kinda feel like Joey from 'Friends' when he finds out the way his taylor was measuring his inseam wasn't normal 😉 lol.. Still, thanks again for another great video. 🙏👍
@@paula.2422 No worries Paul! A lot of fat comes off during the trim. This one was WAY more than normal. I really wish I would have video'd the trimming, but I just didn't feel like dragging out the cameras.
Yep Greg, you made lemonade out of lemons. Looks great! What's terrible is you had to pay extortion prices for that.
That's what I was pissed about Chris. Almost half of this brisket was thick, hard fat!
@@BallisticBBQI've more than once turned down the USDA Prime brisket at my local Costco as of late because they look like Select grade or loaded with fat. I think the meat suppliers are also desperate to hire people and it shows....you brisket is an example of someone desperate for a job that they would do anything to pay the rent and the supplier is willing to accept knowing the more lbs out the door means more in the pocket.
If you don't wrap in foil so soon won't your smoke ring be bigger?? Just wondering not trying to make conflict.. just don't kno6why you wrap it foil which obviously keeps smoke out of the meat
Hey… can we a backyard garden tour sometime ?
I can do that. Right now, all of the plumerias are dropping leaves, so I'll wait until late spring though.
@@BallisticBBQ That's sweet that you can grow plumerias in your yard! It's too cold up here above Santa Barbara to grow those beauties.
Over the summer my wife was at the place I normally get meat to smoke and I asked her to grab a brisket. She wasn't sure which one to get so she asked one of the butchers and they ripped her off completely. It was a 19lb brisket and no joke at least 6lbs of it was hard fat. It was the worst trim I've ever seen and was along the lines of yours. Tons and tons of fat and the flat and point were gouged with pieces falling off. I wrapped it back up and took it back. The manager was shocked (I've never had a problem in the 15 years I've shopped there) and took me back to the butchers. Turns out the guy that suggested she buy that brisket was the one that trimmed it... Anyways, they gave me 50% off a new one so I got a pretty good deal all be it a complete PITA.
If that pit capable of low and slow 250ish
There should be standards for how much trimmage is acceptable. But on the other hand, packing houses are understaffed, overworked, and the real workers are underpaid. It burns me that the corporate overlords are the only ones profiting from the shoddy trim job, especially for prime prices. What are your thoughts on the efficacy of the pizza stone being left in place? Thanks, Greg!
2 hours is all you need for a good smoke. Interesting
Thanks for stopping by David!
When looking at the price of the brisket and the oven cost, it’ll be more sensible to wait a few hours and use a regular smoker.
The whole point of this video was to use the oven, but I get what you're saying. I was happy with the results though.
When the butcher hands you fat ya make tallow 😁
Exactly what I'm doing. I just don't like paying premium prices for that much fat! Cheers!
@@BallisticBBQ Hey Greg, I like how you didn’t put your butcher on blast. I’m sure you’re gonna have a friendly chat the next time you see him. Cheers bud!
wow, with the cost of meat right now Id be pissed if that happened to me!
I'm starting to dream of low prices, hope they become real.
Finger's crossed David... No deals out there on anything right now brother!
When I get meat like that, I just attribute it to an apprentice butcher.
And it's usually when I get a "great deal"
Believe me i feel the same way now that i got a meat grinder i have use for the fat but its bull crap you pay for that fat for the price of the meat
It's always disappointing when you lose that much weight too fat. But it's always worth it when the end result looks and tastes that amazing.
$200.00?????
That sounds like a scam $200 for a 17 lb untrimmed brisket?? the butcher i go to has briskets that were like yours are $75-99
You need to call out the company on here. That's BS
Doing that tomorrow Kyle! Cheers!
@@BallisticBBQ you're the man. I love watching both your channels.
$200 for an inferior part of meat. totally sucks