Why this Brisket did Over ONE MILLION Views
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- เผยแพร่เมื่อ 12 ต.ค. 2023
- See why this Smoked Beef Brisket did over a million views in this One Year Anniversary Edition episode. This Pitmaster explains while demonstrating how and why to cook a choice Walmart brisket over direct heat with outstanding results. Stick around and don't go anywhere. You definitely won't want to miss this one.
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Mop Sauce Video: • BBQ Old School Souther...
Man...when you said "we don't have the family we used to," I felt that in my soul. Good video my friend!
Truth! lol thank you back in the day we had cars surrounding the house on every side.
💯💯💯
@@bbqsouthernstyle~ I hear you there, all my siblings past on n their children n grandchildren don't bother to remember me... I have no grandchildren so now I'm alone... at 80 yrs old I still do some cooking but to make a brisket is way beyond my capability now... however I really enjoyed watching n it sure looks yummy, wish I could join you 😂🍺🍽🍻😅
@@OliverSimon-yr2nyI am in a similar situation. I've made friends with a young family and the husband wants to learn BBQ, so I'm teaching him
Me too 😢
This was my first time seeing someone go direct heat with a brisket and I’m Impressed
Thank you! Check out some other videos this is not the norm BBQ channel lol. Thanks for stopping in.
Ive watched many of your videos... and let me tell you... YOU MASTERED THIS ONE!!! My dad was a chef, here in Texas... which is where i learned my craft... he taught me all about smoking brisket, from starting my fire, seasoing the brisket and NEVER TRIM THAT THING!!!! We let that bad boy render down every piece of fat that it contains... he would say, "That's where your flavor comes from and the fat naturally tenderizes your meat."
I ABSOLUTELY LOVE YOUR VIDEOS!!!❤
Thank you so much, yea just let the fat do the work and your good to go. Old school style. Thank you for watching and love you spending time with us more on the way,
“Stick around. “Don’t go anywhere. “ I could not go away. From the first click, it was captivating and I was hooked. This is one of the best videos I have seen in a very long time. The brisket looked absolutely delicious. This channel is subscribe worthy.
Glad you enjoyed it! Thank you and thank you for the great shout out.
I had the same problem, I could not stop the video to go to sleep. I had to finish watching it.
Not only are you a great cook, but also a great person for taking the time to show people the old school way of smoking a brisket.
Thank you! And it my pleasure to show good food to you guys. Thank you for sharing and watching.
Really loved to see someone do a direct heat brisket and to hear the history behind. Also loved how he took a Walmart cut and did more with it than 99% of YT “brisket experts” who all use $15/lb ++ cuts. Looked great, and didnt take him all day to do it. Learned a lot here, great stuff!
Amen and thank you brother.
Dude i totally agree, used the same bit of beef 95% of us would use.
Was a real word test.
I learned a lot from this video.
My Grandmother's Dad was a cowboy. He joined the herds at San Antonio for the drive North..Every year before Juneteenth, the Black community leaders would come to his house and give. him the money for him to buy a beef for them to barbecue. They would dig a pit and burn wood a long time to get a pit of coals. They would cut the beef half in two lengthwise and cook it like that. I wish I remembered the times for everything.
Oh, by the way, I like your style and pretty much agree with everything you say and do. But age and wheelchair have me using a ***gasp***electric smoker.I cook in pans now so no greasy clean up. I looked long time before I found a cooker that suited me. But with a little TLC I ccman still get a preetty descent piece of meat. My sfamily has run out until I am the llast one. My brother joined his wife's family so throughly that his kids don't know our family name .Now I am getting rid of family heirlooms. Folks, don't don't wait tilll you are past 80 to settle up.
I tried to clean up the typos by editing but failed miserably.
I love my electric cooker and pans for fast clean up its a must. Your still in the ballpark my friend Cook on Cook on.
This man just disproved all the myths in one cook.
LOL thank you !
Dude, I'm not lying when I tell you, I wanted to bite my computer screen when you was cutting into that magnificent brisket! Oh, that looked soooo good!!! Great job, my friend!!
Lol thank you and thank you for watching your funny.
@bbqsouthernstyle well I bit my phone and chipped my tooth..... Well worth it
Same here. I could not agree more. Man. I am going to try this exactly and see what happens. Holy cow this looked good!
You cook a brisket unlike anybody else on TH-cam, and you cook it the same way you're supposed to slice it...across the grain. I'm saving this vid for when I cook a brisket on my Pit Barrel PBX. I appreciate your old school approach. The influence of competition bbq cam be seen in most vids. I appreciate your common sense approach, because all I want to do is see smiling faces when I feed my family and friends.
Amen to that and thank you a smiling face is a happy face.
This man has secret BBQ knowledge handed down through lineage of generations. Nothing fancy, amazing results. I swallowed a good pint of my own saliva watching the last parts of this video. I could smell and taste that brisket.
lol thank you and thank your for the great feedback.
He's my new Go-To smoking meat guy.
Me too, I could smell and taste it. Even the steak look good! Great video!
Brother, I am new to your channel. I am so glad I found you. Your brisket got over a million views which is much deserved, and you are one in a million when it comes to southern cooking. I hope you are passing this tradition down to other family members because these techniques that you are using are priceless.
Welcome aboard! and thank you lots more on the way.
That makes me very hungry for meat.
Holly crap! This is REAL BBQ, the way man was supossed to cook meat and that's one good looking piece of meat. My wife was watching the video with me and when you sliced the brisket she was impressed and said "I want some!!". Thanks for this great video.
Edit: Forgot to mention that your prsentation was great, clear and concise instructions with no added bull.
Thanks for watching.
Hats off to you sir. Old school all the way, gotta love it.
I grew up out in West Texas in the early 1950s. My family went to a lot of big barbeques. I always hung around the old pit cooks.
I would load mesquite wood in a burn barrel, then scoop the coals out of the bottom and carry it to the pits. The pit boss would point to where he wanted the coals.
I watched and fetched beers for the cooks. It was a great time for me. My grand daddy was proud of my working in the pits helping out. At the time, Grand Prize beer was popular back then.
My initial were GPB.
Everybody called me Grand Prize!
Or GP for short. I remember the men talking about the meats, basting the cuts with a small mop.
The big kettle of pinto beans over the fire. Loved listening to you and watching you do your thing.
Also loved that new pit, the air flow looks killer. Looking real good there my friend. God bless you and your family.
Thank you, my friend for sharing the good times of your life. Thank you for watching and Happy Holidays.
I'm going to comment before watching the video and say your smooth ,deep , commercial tone voice is responsible for 3/4 of the total likes here 🙋
lol thank you.
Most impressive video - though longer, there is no lack of information and worth every minute. Description and instruction, methodical, clear, well paced. No irritating music. The voice is amazing btw! Nice job. Carl
Wow, thanks! glad you liked it and thank you for watching.
Welcome! @@bbqsouthernstyle
This is what it’s about. I’m so tired of hearing everyone trying to create the “perfect brisket” by adding wagyu tallow and paying $29.99 a lb for something that was never intended to be that. Well done on the cook and staying true to what brisket is for.
Thank you, we have to hold onto tradition or the next generation well lost forever.
Ill say this, your logic is definitely sound even if flawed in some aspects lol. The oil on the steak demonstration was hilarious. You can have good logic and end up at the wrong location btw. Trimming fat for offset cooking is ideal as you say it wont render. leaving more fat externally does nothing for internal moisture as that comes from the intramuscular marbling,you cook that out and all the fat in the world outside wont save it. You are right, tallow does nothing for moisture in the sense people believe. People mainly use tallow to soften the bark and prevent it from drying out while its being held in a warmer or oven until ready to serve. I make my own tallow with the trimmings. Finally, yes it does look visibly pleasing on the board as we eat with our eyes. Love your channel and your pit collection. Would love to see a behind the scenes of that offset build.
Just like great grand paw yoused tob
I made one mistake. I should eaten before I watched this.
You left my mouth watering. The only thing missing was the aroma from the meat cooking.
I can only imagine how good that tasted. Thanks for sharing your wisdom.
Lol thank you I'm happy to give out the knowledge.
lol ...
Still sticking around not going anywhere just been really busy with work. Just so you know I built me drum cooker and still use the exact same recipe and instructions for your brisket. My family LOVES it.
That's awesome! good to see you glad your move went good.
Ol' Skool!
Never have understood why people try to to fix what's not broke...
It's not how much you make, it's how much you save!
May God Bless You and Yours!
LOL Right! Thank you and thank you for watching Happy Holidays.
I just confirmed my idea that a beef cut like this does not need a fancy rub. Salt and pepper is all it needs to accentuate the flavor of the beef. So, meat + fat + salt + pepper + six hours in cooker + two hours in oven ( did you say at what temperature?) and that’s it. Personally, I never trim the fat, that’s where the flavor is. Excellent vídeo.
Thank you.
six hours over fire, one hour rapped on the cooker 2 hours in oven at 150 deg
Got it, thank you so much for the reply.
My daughter moved to Austin 11 years ago. After pilgrimaging to all the top bbqs in the area, this method contradicts everything I thought was gospel about brisket. I learned something new, Thank-you!
Your very welcome. just different styles and cooks glad you liked it and thank you for sharing.
So I've cooked brisket several times using this technique and it works perfectly. I really like the mop sauce and it does help keep the fire under control. I cook to feel and my briskets usually take an hour longer, but there are many factors that could go into the longer cook. In my opinion the flavor over fire is about as good as it gets. Thank you for the lesson!
So true and thank you for watching my friend.
Oh my goodness!! I feel like such a slacker after watching this man with his skills on smoker/grill/BBQ! I am that guy he referred to that try’s 1 time and says never again on a brisket and tonight I today I tried to smoke a pork butt on my new Traeger and man it did not turn out. I know why, need to watch more of this channel and try again! Excellent EXCELLENT video! I am subscribed, THANK YOU!!
Ps…..dude I dig your style 😎🤩🙌
Are pleasure, thank you for watching glad to help!
Tallow is used to help tenderize the meat after the bark has been developed. Some people use tallow improperly by spreading it on the butcher paper or not using enough for it to confit, that’s why they’re unsuccessful or don’t understand the purpose of tallow. I prefer using some of the brisket trimmings to make my tallow instead of buying it. And I never trim off too much fat from the flat side because it’s already leaner and smaller than the point. I also prefer an offset over a drum when it comes to cooking brisket because you get to keep the flat side away from the fire more than you can with a drum cooker and it’s easier to add more wood/ flavor throughout your cook. Hardly ever do I spritz unless it’s necessary. I think adding a liquid to a brisket before the bark sets will delay the formation of bark on a brisket. Some briskets I see don’t even have a proper bark.
I hear you my friend I concur thanks for watching and great comment.
Your cooking skills are excellent! I love watching you cook. My only regret is that I can’t taste the end result! 😩. Keep your episodes coming! A fan in Baltimore, Maryland. TY✋🏽✋🏽
Thanks so much Baltimore we have lots more on the way with season 3 on the way as well.
Man!, I've just eaten a decent sized meal and that brisket is still making my mouth water, looks amazing!
Love the old school simplicity of the prep, sometimes doing something in a straightforward way, just concentrating on a few crucial details is better than trying to do all sorts of fancy stuff, gets the best results.
Right on! lol thank you.
I’m a 13 year vegetarian who used to eat a lot of meat, who doesn’t care if other people eat meat, who appreciates cooking and those that cook, and who will probably never cook anything here. I subscribed. You are smart, well spoken, and your audible voice is spectacular. You could be an announcer or radio voice. Keep it up.
Thank you Kindly, very much appreciate the great comment and glad to have you with us. Funny I just put out a Chickpea salad video. Check it out I think you will like it.
I have to tell you Sir. This is one great video. It brings back memories of my brother who used to BBQ. But nothing to this size. He had big barrel cookers 55 gallon. Kinda like your new one. I bet your neighbors are starving when your cooking. You are definitely talented and really appreciate you sharing your incredible knowledge and experience.
Thank you so much. It's people like you that make me love what I do. Very much appreciated and thank you for watching.
23:21 This guy is a breath of fresh air. A bunch of these BBQ videos had classes and seminars about trimming your brisket and taking off most the fat. One guy became famous for his juicy brisket and guess what his secret was? He'd trim off most the fat. Cook the brisket. Then take butcher paper soaked in melted tallow, wrap the cooked brisket in the butcher paper and cook it for about another hour or so. Then he'd unwrap it, and like this pitmaster said, he would show how juicy it was. And I was LMAO. I was screaming at him to just leave the fat on. And like the pitmaster said, I only buy the fatty 3 dollar a pound brisket for BBQing. And I have never ever ever seen old school BBQ'ers use injections.
I differ from the pit master a bit in that I cook my brisket fat side up. All that bark flavored fat actually acts as a continuous basing station. As the fat is being rendered it is serving as a continuous base, slowly working its way through the meat. You get a more pronounced smoke ring this way. But I do agree it is more difficult to render the fat down to that "gooey" stage. But that gooey rendered fat is so so good.
I believe competition barbecue has destroyed old school (pork) BBQ. Did you all see all that smoke and steam that was billowing out when he took the lid off to the smoker? That is what the old timers wanted. I saw some competition show and the judges said smoke was an indication that your fire was dirty and not combusting efficiently and would impart an offtaste to the meat. One guy bragged about hardly any smoke coming out his smoke stack. Again. I was LMAO. It's that smoke that gives the flavor. Some of the best BBQ I've ever had was cooked on old tin washtubs. In the old days you could smell the BBQ two blocks away before you got to where it was being cooked.
I don't know where this guy is from but he definitely knows how to BBQ old school style.
Thank you for the truth on BBQ. We need to go back without the gimmicks.
@@bbqsouthernstyleI really enjoyed your video. It looks so delicious! Like Willie, I always cooked the meat initially with the fat side up. Why do you start with the fat side down? Thanks!
That brisket is perfectly cooked and looks wonderful. I really, really want that! Thank you.
My next brisket will benefit from this.
Our pleasure!
FYI- You can avoid using the bars to restrict air flow… you can use flexible refrigerator magnets to (example is magnetic calendars) or a large round magnet for each hole. I have a drum smoker and it works perfectly
Thanks for the info!
Absolutely great video. In the age of off set and pellet smokers. True art of cooking good meat was handed down from generations. Glad I was apart of hanging out with my Grandparents teaching me the way food should be made. Great video thanks for keeping the art alive. 🤙🏻🤙🏻🤙🏻
Glad you enjoyed it and thank you for watching , love the positive feedback.
You said you were using a cheaper cut of meat, Well growing up in a poor working class family we never saw "A" grade meats but our mothers masterfully turned those cheaper cuts into the most mouthwatering delicious meals imaginable, it is the skill of the cook that creates the magic, thank you for sharing this recipe.
Yes that's all we had too was the cheap cuts. I never knew it was the cheap cut lol
With the way you are and the way you say that, you can't pay me to go anywhere.❤
LOL Awww thank you Josephine.
I've had a 55gal UDS years ago and did work out very nice for me. I had similar holes on top (where you put the rods), but I used regular machine bolts to plug the holes to help adjust the temperature. That might be cooler for you by not having to remove the rods when you need to turn the meat.
Thanks for the tips!
I have a Pit Barrel and that's a great suggestion. Should have thought of it myself.
I'll just make sure to use bolts the same size as the rebar for air circulation.
He did a really good job on cooking the brisket.
Why thank you and thank you for watching.
I love it because you don't change your style of cooking because so-called BBQ kings do. Your cooks and multiple cooking grills are very educational cooking.
I appreciate thank you when you do your own thing it's much more relaxing lol.
This is my first BBQ video! You are fabulous! Great voice and great teacher. Have wanted a smoker but can’t afford those fancy things. As a woman who loves to cook ( even in late 70s😂) . All I can say is yum😋. Looking into buying one ( cooker that is) Have a smaller brisket in the freezr( that’s how I found you today😂 Wanted to know how to cook it!). So glad I did!
Welcome aboard! and at 70 your just getting going let me know how it came out you got this with years of wisdom on you.
One of the best chefs on TH-cam, congratulations 👍👍
Wow, thank you
I’ve done this method twice. About the only complaint I have about this method is that it leaves a ton of the rendered fat at the bottom of the cooker. It’s literally a puddle. Which can be quite a pain to remove afterwards. Basically I wait until the coals have ashed out, remove the basket & ash pan, then scrape out the cooled solidified fat the next day with a large metal spoon then wipe the residual fats out with paper towels. I made the mistake of not doing that the first time & found myself fighting fat fires the next cook. But it’s really hard to argue with the flavor, speed & overall results achieved cooking a brisket directly over coals. Just wish cleanup was as easy as the cook!
Next time just add a few more coal to the end of the cook and let it burn off slow you will have no cleanup and a great seasoned cooker lol
Dude. This was EPIC. I have no idea how my Mom did this in the oven. I fall every time. Yours looks just like hers. she would Smoke on the cooker, 10 or so hours, then in the house in the oven. No one was allowed in there. Melt in your mouth no knife needed, use your hands, juice running down your arm. And if there was any left over, even cold out the fridge...Man how many times I got yelled at for picking at it right from the plate in the fridge. LOL Thanks man. Oh by the way, a good friend of mine who lives down in Australia but from the mid West of the USA and was ship mates with none other than Big Moe Cason the BBQ guru. loves your content. He is working on something for you and your channel. I will email you the work in progress. LOL Stay tuned, Don't go anywhere. 👍✌
Thank you lol you always have great stories. Looking forward to your mail.
Yep
I'm doing one in the oven yeap
Ever since i girst saw you do the high heat, no trim., direct heat, fat side down method ive been doing it and i love it
Thank you glad you like it and it works for you.
I had to take a COLD shower.
lol
OMG....Thats hilarious right there. I don't care who ya are. 😅
Made me LOLOL
I enjoyed your brisket video, but I loved your voice even better. You have an announcers voice, I LOVE IT!!!
Wow, thank you! gald to have you watching and more on the way. Happy Holidays.
You made good points about tallow can't argue. I use it for flavor. My favorite way to fry chicken is in the tallow I make from brisket trim
Thank you just my opinion on things lol.
Ill be smoking my first brisket on father's day for my family. God Bless you brother. 🙏🏽
Nice! you have a Blessed father's day and eat lots of Brisket. Appreciate you!!
Thank you for the ole school way of doing brisket,I learn this from my grand dad who also did pigs,goats,deer over coals& wood ..digging a pit in the ground,for Christmas, 4th of July Celebrations this is the only way to get that good old southern flavor I am use to..keeping this tradition alive is important..thanks for sharing..from one Ole Alabama mom..keep sharing😊
Our pleasure! Thank you for watching sweet home Alabama glad to have you with us.
Well done! Well done tutorial. Clear, concise, to the point and charmingly delivered. Beautiful voice! You should be in radio! Or better yet, keep that apron on and continue to give these great cooking demonstrations!
Wow, thank you! I do love doing cooking videos and comments like yours let me know I need to stick around and not go anywhere.
This^ is what I've been looking for. I subbed. I'm going to give this a try for sure! Thank you for sharing your family's recipe. It's a lot more natural, and simple compared to most recipes I've seen xoxox
Thanks for subbing! and we got lots more on the way.
Never done it this way but can’t deny it looks real good.
Thank you give it a shot.
Excellent video. Very informative. When I seperate the point from the flat I actually remove the point section from the flat section by cutting it off through the deckle.
Thanks for sharing!
I can smell this cooking all the way to Michigan! You are the boss! I love this! Thanks for sharing! ❤️👍🏼🔥
Any time thank you for watching.
Great video as always - have used this technique numerous times on my direct heat hill country cooker - both briskets and shoulder clods - meat about 24 inches above the coals - comes out perfect every time - thanks for sharing - Ted
Thank you, and you sound like you cook a mean Brisket too lol
This is an awesome video. Your personality is so chill. I like how you simply explain your own style of cooking without hating on what others do.
I appreciate that! thank we are all just trying to make nice food at the end of the day lol why hate on our fellow brothers and sisters. Thank you for watching and the great feedback my friend a safe and Happy 2024 to you!
Thank you for introducing me to old school southern style brisket. You've forever changed the way I'll look at cooking brisket, or any type of meat for that matter. I'll take many learnings from this and apply them to my own cooking ventures. Thanks again, my BBQ repertoire is substantially bolstered having found your channel.
You are so welcome. So glad to make a difference on your BBQ journey my friend. Keep the pit fired up and thank you for watching.
Heading over to Walmart to get my brisket. Thanks for the heads up!
Thats a big fat Ten-4
I'm watching this video for the first time from Los Angeles, California, and I would like to say excellent job 👏🏾 👏🏾👏🏾👏🏾
Thanks for watching!
Thank you.... I had given up on brisket.... it is has been years since I have had a good brisket and you have renewed my desire to try it again.
Wonderful!
Great video! I am from Texas and I do all my briskets on a stick burner with a side box burning oak wood. Takes 10-15 hours depending on the size of the brisket. I love to learn new BBQ traditions, thank you for sharing! I have been to Snow's and they are AWESOME.
Thank you sir! Very much appreciated.
This is my first time seeing this chef. I'm so happy I stumbled, accused his show. The meat looks soooooo good. I'm going to try this. I know it won't be as good as his, I "m going to try it anyway . I also want to say. I just love, love this man's voice.
Welcome and thank you we appreciate you watching. I hope you give it a try you got this.
That big smoker in the garage is what I’m ready to see fired up!!!!
Its on the way lol
I followed your instruction and I can honestly say best brisket I've ever made and in like 6.5 hrs thank you soooooo much. Will definitely do this again next time and every time going forward.
Great to hear I could help and thank you for sharing music to my ears lol.
Thanks for giving me the confidence needed to try a brisket. I've been procrastinating for some time. However, your thorough instructions and simple method is precisely what many people are looking for in cooking vids. Keep up the great work! I look forward to watching you become a legend.
Glad it was helpful! and thank you, have fun on the smoker you got this!
Got that million dollar golden voice
Well done Mr. BBQ Southern Style. I own a Pit Barrel cooker, but I've been afraid to try cooking a brisket on it. After watching this video I'm going to give it a try. Thanks for this video and all the other videos. No doubt about it you're the best BBQ Pit Master on TH-cam.
Thank you for the tall kind compliment glad to have you watching,
I’ve done 2 briskets on my pit barrel but using the hooks. Not a pit master but had very good results. A little over 6 hours for me. I did wrap at 160 and placed on grill until finished. I’m learning interesting techniques from this gentlemen. Intend to continue to explore his recipes.
I've done this 2 times on the PBC. You can't go wrong with these instructions. Mr. @bbqsouthernstyle knows what he is talking about.
Yeah, this is the best I've had on my Pit Barrel.
I also wrap it and toss it in the oven at 160 or one of my coolers from a medical office. Super high density foam if no oven.
I put it in for several hours and it comes out like butter.
I too love the art of cooking and I have done my share. At 71 now, I don't have many to cook for as in the past. But my love for smoking is the open pit. Just enjoy sitting around after the meat is on, keep check on temps and adding wood when you need it. And the smell of my favorite wood, hickory. I know in Texas you have a lot of post oak. Here in SC, hickory is more abundant. Enjoyed your video
Thank you sir and I think wood is wood long as the flavor from it is good lol. No one has to use the same wood every time that gets boring lol.
That was an amazing Brisket. I'm from N.C. and have never seen this way. Thank you for displaying your skills!!!!
Our pleasure! hope you give it a go and thank you for watching.
Excellent step-by-step explanation for beginner and expert, alike. Keep this amazing content coming!
Much appreciated! season 3 is on the ways with lots more grills and fantastic recipes and techniques.
You do an outstanding job on your channel I am so glad I discovered you, I can only hope I can cook just a little like you do but I’m going to try , that’s the prettiest and juiciest brisket I have ever seen
Thank you and welcome. It just takes a little practice. Get good cooking on one cooker first and step it up little by little. Thank you for joining us hope to hear more from you and your cooks.
That Offset cooker looks AMAZING!!!!
Yo that's a great video. Lots of vital information, and fantastic results. Congrats and all the success for the channel brother, love to see it!
I appreciate it! more on the way my friend.
Man years ago I went to Dallas for a conference and I went over to Dicky Bryant's to try their Brisket. The Pitmaster was a lady so I asked what's your secret jokingly? To which she replied wanna see? and I said pretty please with Texas Sugar on top. She was standing next to a table full of raw briskets she picked up an untrimmed, unseasoned brisket put it in the cooker closed the door, and said see you in 10 hrs.
LOL Shes Right spot on lol
If you come to Texas again and can swing by Austin…..you MUST try Terry Blacks…..not “the original Terry Blacks….Just Terry Blacks (same family different cook method). The Damn brisket actually melts in your mouth! Not to discount this Brisket…I’m for sure gonna try THIS recipe..looks delish! We have a ton of Brisket joints here in Texas but I have never tried to make at home (intimidating), but after watching this I’m gonna give it a try!
I've cooked brisket with direct heat and they turned out great and I have cooked on indirect heat but mostly direct heat is a better cook to me good you explained it the way you did
Good stuff! and thank you.
Really good video. Old school no nonsense cooking. Very skilled and confident BBQ guy here.
I appreciate that! thank you.
You have turned everything I know about brisket upside down, and I love it! I cannot wait to try your technique! I have an Old Smokey 22 inch barbecue pit, I’m hoping I can add an elevated rack which would give me 12 inches from the fire on the bottom to duplicate your barrel. Do you think I could make that work? PS , you have a really genuine and entertaining presentation style, they should give you a network TV show!
Thank you thank you! Yes, you should be good keeping that fire 12 or more inches away from the fire. keep the meat moist and you should be good. Also don't trim the meat. Thanks again and please let me know how your cook did. I will remember you Nick. Have a great evening my friend.
What a great video! Your explanations are very helpful. The only problem I have is that I can't watch without my mouth watering! Keep 'em coming!
Thank you my friend and that's a Big Fat 10-4 Happy Holidays and thanks for watching.
My uncle swears that offset smokers are a gimmick. You don’t make as much money selling direct fire grills. We fell in love with bbq way before the 80s. Other people tired to hijack what we did and switch it up.
lol you can get the job done on any cooker just takes time and patience I love all cookers. Thank you for watching my friend..
Sir, you are an excellent pitmaster💯I followed your instructions on preparing my brisket flat. Using a 14inch Weber Smoker. That meat was so tender! my husband enjoyed it. I will be cooking the top part for the 4th of July, while my husband will be grilling on our horizontal charcoal barrel. Thank you 🙏🏾
Nice! sounds like great food and a lovely time. You are so welcome, glad I could help you out!
Probably one of the best, most informative videos on brisket that I have watched. Thanks!
Wow, thanks!
Thanks for your video tutorial. I appreciate the simplicity of the rub and method. I also appreciated the wisdom of your answers in the Q&A. Well done sir!
You are so welcome! thanks for watching.
Thank you sir for a well informed, intelligent and entertaining display of properly cooking a brisket. I will definitely follow these instructions when cooking my next one. Very good video!
Thanks for watching glad to have you with us.
Hey Mr. Pitmaster, I have got to try this never knew you could do a brisket that way. Thanks for that information I love this technique.
You bet thanks for watching good to see you again.
This is how central Texas Germans cook their brisket except they use garlic powder instead of onion powder. They cook over either post oak or live oak coals. Most of those old German families had a pit behind the house made of local stone or brick with a grill about 18 inches or so from the floor and some kind of lid that gave about 12 inches above the grill. Ours is made for half a 55 gallon barrel to be the lid cut length wise. Great video
Thank you and your barrel sounds like a good one.
Dude, you kill me with your simplicity!!!! Your way is the way I learned to cook! I do like using a offset smoker for pork butt though! but for brisket it just doesn't make sense to cut all that fat goodness! I am going to start cooking whole lamb soon! Great video too!!
Thank you got to keep it simple.
I'm not sure if you mentioned it in the video but approximately what temperature on the open fire do you think you are cooking at? I had a Pit Barrel before and know it cooks fairly hot around 270-300 degrees and now I am using a different barrel cooker with temperature control. I cannot wait to try your method and thank you for your fantastic details and patience.
Around 275 to 280 varied a bit won't hurt the cook. Brisket is very very forgiving.
Great content as always man!
Appreciate it! Thank you.
From the moment he started talking, I knew this was a video I didn't want to miss. Thank you! I learned a LOT today... :) And that brisket at the end... Whoeee! That's the real deal....
Glad it was helpful! Thank you and glad to have you with us.
I feel the comment ‘the heard has thinned out’, we be all family now 😊🎉😂
lol Amen fam.
Lots of ways to do Brisket, learned something! Thanks for sharing this!
Our pleasure! Thanks for watching.
At Independence Park in Gonzales, Texas there is a section with rows of old school brick BBQ pits, trailer loads of oak. I built my third UDS last year and use a semi direct method. I place a 20” pizza pan between the grate and the heat source. Fat renders without flair ups, almost a convection style flow of heat. No fat trim, except the silver skin. Salt, Equal portions of Salt, Pepper and Garlic is the rub I make. Always a hit at church and family gatherings. Enjoyed your video, I enjoy learning from others.
Nice! sounds like you're a Pitmaster also. I would love to see your UDS.
Amazing how it all rendered down. Nice to see a cook who knows what he's doing. Thanks for posting.
Thank you my friend!
showed your channel on my twitch streams so many times! love your vids!
Glad you like them! thank you and thanks for watching more on the way.
You made my mouth water, damn that looked good, I could almost taste it. I got about a 8 to 9 pound brisket in my freezer, I learned alot, thank you
Thank glad to help now you have to go to work on the brisket lol
Video on everyone’s sensation with “clean smoke vs dirty smoke” Is a must after this.
On the list
Wow. I landed on your site by accident. I've never had an accident produce such a wonderful result. Happy cooking Brother!
Thank you and welcome to the channel glad to have you with us.
Gosh you have a great voice, I suffer from stress and anxiety and you chilled me out ❤️plus you made my mouth water with the brisket 😊xxx
Awww thank you, I think the best part of putting out content are the comments from the hearts of people like you. Thank you so much and I am so glad I can relax you and bring a bit of peace to your day. Thank you for watching.
@@bbqsouthernstyle bless you x
Great video, You cooked this Brisket to perfection. It looks yummy yummy !
Thanks so much.
You tough me so much more about cooking brisket! You are the Man. Thank you my friend. 👏🏻🎆☝️
Any time! So glad to help and I wish you great cooks my friend. Thanks for sharing and watching BBQ family.
I really loved watching your video. Thanks for sharing. The thing I really like about your cook is that you just put it on your pit and didn't worry about making it pretty or areodynamic :-). Awesome job!!!
You are so welcome! and thank you for the great feedback.
One of those barrel cookers would do really well with a rotisserie assembly. My next project! Thanks Carl.
Let me know how it comes out.