My bro, you have my dream job. You are uniquely, talented, and all of your hard work and stored knowledge over the years is really amazing. Great job brother.
I’ve done this kinda experiment. I noticed that leaving it untrimmed is less important with a true fire offset. If you don’t trim on a pellet smoker it won’t render. When I use an offset with brisket I always catch drippings and then inject the drippings back into the meat when I wrap as it’ll put more heat into the interior and help it finish without drying it out.
A little trick I use for the rest is I fill my smoker with bricks when I start smoking. I line the bottom of my big Yeti with hot bricks. Then put my wrapped brisket in then top with more bricks. The bricks will absorb any of the condensation as well so you don’t get that “soggy” brisket. It’ll hold temp for hours.
Never understood the absolutely obsessive trimming of the brisket. Thanks for showing that it’s virtually unnecessary to trim it as obsessively as most people do nowadays.
First video and its a banger!! One of your shorts were suggested, I watched it and read your background description. I liked your story so i watched a video, this one. Subcribe time, you're awesome bro 😂.
Miguel, I have been subscribed to you for awhile now, you make me me so damn hungry. I wish I could join you for meal sometime. Everything you make looks soo good. You have my mouth watering. My wife and I love brisket, and that brisket looks to die for.
Why do the chefs always cut the brisket on a wooden board losing all of the juices they claim are so important ? Wouldn't it be better to use a plastic board to save the juices until after the cutting process ?
You dehydrated and over cooked the brisket as you know. No need for that 150 degree overnight rest. Major Mistake number 1. Being untrimmed you should have had way way more au jus. Zero smoke ring. Lots of protection for the brisket not to burn or dry up and it still dried up. Excellent Bark though. The method you used is what I call the Chuckwagon method. Back in the day there wasn’t techniques or methods to the madness. It was simple as you did. Build a descent coal bed with coals or wood of your choice. Regulate your temp by the flu or fire vent. Once regulated place your meat inside drop a piece of smoking wood of choice on your coal bed. Let it smoke for 1.5/2 hours. Pull out the wood after that time. Maintain your temp. Wrap at 165 in a pan of sorts. Temp to 195 or so. 195 is goal. Remove brisket from the Au Jus. Rest it for 2-3 hours or place it back in the grill to recrisp your bark. And done.
Looks Absolutely DELICIOUS 😋😋😋Good Job 👨🍳👏🏻👏🏻👏🏻👌🏻👌🏻👌🏻👌🏻👌🏻👌🏻🤠
Thank you 😊
😅😅😅😊😅😊😅😅😅
Úžasný! Tvoje videa jsou inspirací pro všechny co maji hlad!! 🤤👍
Lawry's is great!! Thanks Miguel.
My bro, you have my dream job. You are uniquely, talented, and all of your hard work and stored knowledge over the years is really amazing. Great job brother.
Awesome 😎
I really appreciate it 😊
@@miguelscookingwithfire you’re very welcome, and I’m serious! You’re an absolute inspiration to me. 🤜🏼🤛🏽
What dream job!? What does he do for a living ?
@@allstarthrifter9355 he’s a gynecologist
That brisket looks amazing!
I like your video's and shorts! Greets from Holland! 🇱🇺
I’ve done this kinda experiment. I noticed that leaving it untrimmed is less important with a true fire offset. If you don’t trim on a pellet smoker it won’t render. When I use an offset with brisket I always catch drippings and then inject the drippings back into the meat when I wrap as it’ll put more heat into the interior and help it finish without drying it out.
That’s a great idea. I need to try that
A little trick I use for the rest is I fill my smoker with bricks when I start smoking. I line the bottom of my big Yeti with hot bricks. Then put my wrapped brisket in then top with more bricks. The bricks will absorb any of the condensation as well so you don’t get that “soggy” brisket. It’ll hold temp for hours.
@@RadDadisRad
Never understood the absolutely obsessive trimming of the brisket. Thanks for showing that it’s virtually unnecessary to trim it as obsessively as most people do nowadays.
Chingon looks delicious Miguel gracias LP
👍👍
Dat’s Money Bro. Nicely done
Perfect
I love brisket
It’s so good
Just Wow! Really Juicy, yum!!
Thank you 😊
Looks REALLY good!!!
Yes sir, that's one well cooked brisket alright! No trimming!!
First video and its a banger!! One of your shorts were suggested, I watched it and read your background description. I liked your story so i watched a video, this one. Subcribe time, you're awesome bro 😂.
Looks great, wish I could have a taste ❤
that looks great👍👍 5:32
Love your videos was wondering with that grilled chicken with that round BBQ you were using what make was that something fire?
...... 😍🤤🤤🤤🤤🤤.... Cheers from Italy... 🍻🍻🍻🇮🇹👋.. Ciao chef
All I gots to say is....
😋😋😋
Thanks
King Miguel 🤴🏽
Great job. ❤ Where did you get your brisket from? Wholesale or supermarket?
Amazing steak 🔥🔥🔥🤩🤩🤩
Thak kiu
🤤 🤤 🤤 🤤 😮
What do you recommend for a small bbq that is also a smoker? I'm a beginner and don't cook large amounts. Thank you for recommendations.
Fuck yeah
Go ahead and give it a go….
Yes 🙌
❤
Miguel, I have been subscribed to you for awhile now, you make me me so damn hungry. I wish I could join you for meal sometime. Everything you make looks soo good. You have my mouth watering. My wife and I love brisket, and that brisket looks to die for.
Ola Miguel sua comida e maravilhosa que delícia parabéns 🎉🎉🎉🎉🎉um abraço do Brazil 🎉🎉🎉🎉
Miguel: I've done a similar brisket, untrimmmed. 😅😅
And give it a go!
باسم الله الرحمن الرحيم ما شاء الله
What smoker?
Miguel my man!😮
Se veía muy rico
Eso es delicioso
Miguelito how do you make money?
Chumlee!!!
I do not bother trimming at all. Those pieces you cut off become crispy treats for me at the end of the cook.
Why do the chefs always cut the brisket on a wooden board losing all of the juices they claim are so important ?
Wouldn't it be better to use a plastic board to save the juices until after the cutting process ?
Está muy duro le faltó tiempo para destrozar el colageno
Please ingredients in English please
Your talent is in cooking and you should show it on the khal.
=============================
You dehydrated and over cooked the brisket as you know. No need for that 150 degree overnight rest. Major Mistake number 1. Being untrimmed you should have had way way more au jus. Zero smoke ring. Lots of protection for the brisket not to burn or dry up and it still dried up. Excellent Bark though. The method you used is what I call the Chuckwagon method. Back in the day there wasn’t techniques or methods to the madness. It was simple as you did. Build a descent coal bed with coals or wood of your choice. Regulate your temp by the flu or fire vent. Once regulated place your meat inside drop a piece of smoking wood of choice on your coal bed. Let it smoke for 1.5/2 hours. Pull out the wood after that time. Maintain your temp. Wrap at 165 in a pan of sorts. Temp to 195 or so. 195 is goal. Remove brisket from the Au Jus. Rest it for 2-3 hours or place it back in the grill to recrisp your bark. And done.
He know how to make brisket as you can read it was just an experiment
@@BA-cz4is Lear buddy