Pretty sure the Argentine BBQ was made specifically for you. You're an amazing cook and watching you cook on it is awesome. This was a killer cook, thank you so much for taking the time to explain the whole process. Cheers!
You can use a full size hotel pan to cover the brisket and create a similar effect as a smoker would do to trap the heat and smoke. Btw it looks really good.
Hey Greg, great video! I still want to recommend you something though. In order to be more efficient with the wood, you may control the temperature not by adjusting the grill height but by the amount of ambers you put underneath the meat. It’s just like controlling the temperature of an offset: you rarely adjust the vents, you just adjust the amount of wood. With this method, you ‘ll be way more efficient and you can still cook indirect; you just put the ambers around the meat and very few underneath, you tent the meat with foil, a lid, a pan, or even with some kind of metal like a lock for eg, and in this way, you make sure that the heat goes all evenly around the meat. Finally, what I usually do with “tough cuts” that have a decent fat cap, it’s to cook them 70% of the total cook time, fat side down to make sure that it renders down and the last 30% of the cook fat cup up to sort of finish the meat up by basting it with its own juices. Anyways, hope you find this useful and, as always, cheers from Argentina!
Outstanding my man! Open fire, old school style cooking has become a lost art. I absolutely love that style. Glad you decided to take a swing at it. Looks like you hit a home run
Not gonna lie but the absence of a smoke ring wasn't the greatest thing I've ever seen but after the pull test I knew it was golden. That's America for you...making you think you need something you really don't. Great cook sir!
Great job Greg! I cooked a brisket on my Yoder Flattop Charcoal Grill and I chased a smoke ring and finally figured it out. As you know, a smoke ring is not an indication of good flavor. As a matter of fact, that Flattop brisket I cooked was one of the best briskets I've ever had. I need to buy some of that rub. I met Harry in Lubbock at a competition and he gave me a ribeye he cooked using that rub...Best ribeye ever.👍
The brisket cooking on charcoal is a joy on its self any time and any method. The results are always different for me since I don't have a consistent supply of meat and I don't get to cook it as often as I wish. Every time tastes different which I find perfect. Thank you Greg for your input. I appreciate it every time
You are a patient man Greg! I have thought about doing a brisket on my Santa Maria grill, but after doing spare ribs on it, I knew it would be a long cook, but very happy to see you do this on a similar grill over live fire. I think you freaking nailed it brother! Looked amazing from where I'm sitting! Cheers! 🍻
Hey Greg, nice to see you trying new things on the Argentine grill! As an Argentine myself I would like to tell you that here brisket is not a very popular cut to throw on the grill eventhough we like to cook big pieces of meat for a long time when we do asados. The too main cuts that we cook this way are the whole rib rack of the cow or the whole flank stake. Cheers!
I've always wanted to do this! After seeing these results I think what I'd do is start the cook with the brisket wrapped in Banana Leaves, and remove them with about 4 or 5 hours left. Also just using salt & finely ground pepper and leaving it in the fridge for at least one night would help with the bark. Thank you for doing this video, gave me some ideas for future cooks.
Hello from Argentina. That grill looks similar to the argentines but not EXACTLY the same. The braceros are always aside, not behind, for instance. Im not an expert asado, but I think here people cook with the grill way lower than you did, and if you want some long cook we do it "a la cruz" (google it), not in the grill. Yes we use wood, although thats more common in the interior with the gauchos and in Uruguay. In the city charcoal is more common. I recommend you search some youtube channel about argentine asado (argentine bbq), theres a huge culture here, if you re interested. Locos por el asado is a must, short videos, like three minutes or so. anyway, liked your video, that seemed pretty delicious, and I enjoyed very much. Cheers mate
greg, you get my thumbs up just 1 minute into the video. we do cook big pieces of meat on open fire here in Argentina, specially the tri-tip (colita de cuadril) and the flank steak (vacío). the only difference is that we try to flip the meat just once. great job keeping the heat on the brasero!
Moment of silence for all the mangos and nitrile gloves that gave their all so that we could be here today! Lol After all that time smoking that brisket I bet you have a smoke ring! Thanks for this video, Greg, I love these types of experiments!
Love your videos Greg! I'm from Santa Maria and am familiar with what you are doing. Something I do is I use an old Weber cooker lid and place it over the meat on the grate. It helps provide more heat to the top of what you are cooking effectively reducing the time of the cook. I have found that the technique works great with chicken half's especially if cold or windy.
Many things have been accomplished by taking a step of faith. All it takes is one person to step out of the box and discover something you for the world great job
I am very proud of you in your video instructions this is the best method for proportion learn from. The uncertainty and showing how you learn they will learn better
I really like that you share your experiments with live fire cooking. Doesn’t matter if it turned out the way you hoped this time but it was still good. Just started following so I’m looking forward to learning from your trials, misfires, triumphs and refinements.
Hey Greg, a quick and cheap solution to eliminate the “hot” light is buying screen material for a sliding door, and some how rig it up behind you. It will diffuse the sun, I’ve seen you mention it before in videos
Try Marcelo Bolinha. Brazilian Gaucho butcher. He also makes excellent videos and usually has good English subtitles. He’s done brisket (peito or granito bovino). Now he uses Brazilian churrascaria-style wood grill but same concept.
It is advisable to use only the lit charcoal under the meat and the wood on the side so that it takes on the smoky smell. For the temperature of the grill you can put your hand on top of the grill and you must hold 10 seconds. That is the ideal temperature to cook that meat. One hour on each side, you must control that the temperature does not drop. Regarding the seasoning, you can put whatever you like, but in my country we generally use salt and pepper. Greetings from Argentina
Enjoy the content! I’d recommend a binder, classic yellow mustard, and throwing some soaked wood chips on the “coals” to help with smoke. (Or if you want to cheat, nitrate HA) Also, as another patron mentioned, traditional grates would help.
My wife made our very first brisket in the oven last weekend and I immediately started thinking about cooking it similar to this. Being in the Santa Maria area I cook on red oak all the time. Honestly I was thinking about doing just a couple things different. Basting it with butter,olive oil, thyme?, and garlic later in the cook and not wrapping it but covering it with a foil pan like you had.
Wow, amazing all around guide! Everything is fool proof, no need to go anywhere else! I love your burger videos too, I am in Europe and American burgers get the gold, silver and bronze medals (Europe cant complete)! I have never even tried brisket, I just know it is the best in the world, and I wanna make it (can believe how tender and juicy it is)!!!!
A tech tip, iPhones have built-in screen recording functionality. You can record the whole process of the app and then overlay it over your video in editing.
Greg this was a great experimental cook!! Plus that brisket still looked great with a ton of moisture!! That Sunterra Pro is an awesome pit brother!!!!Thanks for sharing and have a great weekend!!
Greg wow....what a journey! That was an EXCELLENT video brother!! That brisket looks killer!! We appreciate your dedication to the craft. You should have one million subs.
Thank you very much Greg for sharing your Argentina Style cook I really appreciate it With Me growing Up in Southern California I always preferred grilled ribs and grilled Meats over Smoked Meats I really relate to the open fire Santa Maria style of cooking thank you for sharing again.
What a fun cook, thanks for the effort. I think the lighting was fine, all things considered. Kosmo has some of the best responses to people who hit the thumbs down.
Greg, I love that you tried this cook. I had fun right along with you. I was wondering whether you you would adjust the wrapped time, if you were to do this again? I wonder what it would be like to go the distance without any foil? Most good cooks aren't afraid to experiment and risk a less than perfect outcome. I think you learn more and hone your skills by being a little adventurous!
I'll continue messing about with this. The risk stuff changes a bit when you're investing a lot of time doing the experimenting on video. A failed cook wouldn't have went over well at all. I'm going to mess around with some higher temps a see what happens.
My pops and I have been pondering a live fire brisket for a while. Cool to see you give it a shot! I think I would really love the charred fatty parts!
Thank you very much for sharing your Argentina Style cook I really appreciate it With Me growing Up in Southern California I always preferred grilled ribs and grilled Meats over Smoked Meats I really relate to the open fire Santa Maria style of cooking thank you again for sharing.
I almost did that once..instead i grounded it up added 3lbs of bacon. and made killer burgers instead But now i know it can be done..thxs for the video..
Awesome! Nice to see something I haven't seen 100 times on TH-cam. And to see anything on a Santa Maria grill. It's definitely more hands on than my Recteq, lol And hey, don't be so hard on your outdoor lighting "issues", it really wasn't bad at all, and I'm in Canada, and I'm just happy to see someone in the sun.
Amazing video Greg! I agree with you on hot and fast. Maybe create a smokier environment? I thought of the open pits at Saltlick BBQ in Driftwood Texas. It's a famous place that uses open pits. They have many videos you can check out. They use post oak and soaked pecan shells. Let me know your thoughts. Another great video Greg!
Great video. I am going to attempt this next weekend on my Tagwood Argentine grill however I am going to put it on the rotisserie and let her spin all day while I just feed it coals and give it a good spritz every now and then. Plan on enjoying a few cold beers during the journey. I'll figure out the wrap possibility along the way. Did some baby backs on the Argentine last weekend and they were amazing. I love the bbq char flavor without the overpowering flavor of smoke. Hoping the brisket has the same results.
Nice patient cook, definitely looked tender. I believe that cut gave you an edge to plan for the outcome but certainly not taking anything away from your preparation and planning. Great job, wish I was there.
A suggestion. After wrapping, it would be much easier to just finish it off in the oven. As Harry Soo always says.... BTU's are BTU's after its wrapped in foil. Thanks for the great videos.
Gem of a video Gregg, you're doing a great job of creating material that you can't research good comparative material on TH-cam. Lots of ground breaking stuff that makes us all want to get that grill and try it.
Great cook. My favourite way to cook is over live fire. I did a lamb shoulder in my braai and have been planning a brisket this way too. Hopefully I'll get on to it soon!
Hey Greg, you claim that there was no info about how to clock brisket that way, but I’m almost positive that you can find hundreds of videos of “vacío al carbon/a la leña/a la parrilla”, it’s like the most iconic cut in the Argentinian asado. Yours look great!
Do you think simply adding a large aluminum pan upside down over the brisket will capture enough smoke to help obtain a bit of a smoke ring? Would there bee too much concern of trapped heat driving the temp too high even if the ambient is sitting about 220 under the meat? Thanks!
Quick question about your Sunterra grill. Are the v-shaped grills actually iron or steel? I'm looking for enamel iron but it doesn't look like anyone has them in the US. They all seem to offer Stainless Steel which is horrible to cook on. How do you keep your grill from rusting? any issues?
Thanks for sharing Greg. We built a fireplace that I cook on quite extensively and I have been wanting to try a brisket but, much like you say, there are not a lot of those type cooks out there over actual live fire. I like what you have done here and will be jumping into this soon!!!!
Thank you for trying this, once I get a few practice cooks on my new Santa Maria, and its springtime I'm definitely gonna try this. Don't won't to try it in winter here in Illinois.
Should've done 2. One wrapped one un-wrapped. But I found this video very informative. So thank you for all the work. Why no smoke ring? You had plenty of thin blue running.
I just picked up a fire pit with adjustable grate this was the video I was looking for to try it hahaha. Going to use some oak that I have also. Thank you love the video and u got a new subscriber from cali and keep the smoke rolling 🍻
I agree. The Versa Lid was actually by idea and it was inspired by this cook. I've done smaller cuts using the lid with great results, and will do another brisket video.
@@BallisticBBQ Awesome, I can't wait to see the next brisket attempt on this grill. Trying to get past the sticker shock of these types of grills, so I've been binging your videos. I appreciate the honesty, detail, and your willingness to try new things and post for us to copy, use for inspiration, and learn from. Thank you!
![[TH] 2024 PMSL SEA Finals D3 | Fall | รู้ผลทีมแชมป์ พร้อมตั๋วสู่ PMGC](http://i.ytimg.com/vi/7NxsN0Ch6vk/mqdefault.jpg)
He cooked it for 12 hrs. All that work and yall give him a thumbs down. Shame on yall. Great job yo. Keep it up. I'm hungry
Cheers brother! Thanks for the support, it means a lot!
How many thumbs down are there anyway? You can only see thumbs up!
@@malayrojak Get revanced.
Pretty sure the Argentine BBQ was made specifically for you. You're an amazing cook and watching you cook on it is awesome. This was a killer cook, thank you so much for taking the time to explain the whole process. Cheers!
Thank you for the kind words Brian!
You can use a full size hotel pan to cover the brisket and create a similar effect as a smoker would do to trap the heat and smoke. Btw it looks really good.
Hey Greg, great video! I still want to recommend you something though. In order to be more efficient with the wood, you may control the temperature not by adjusting the grill height but by the amount of ambers you put underneath the meat. It’s just like controlling the temperature of an offset: you rarely adjust the vents, you just adjust the amount of wood. With this method, you ‘ll be way more efficient and you can still cook indirect; you just put the ambers around the meat and very few underneath, you tent the meat with foil, a lid, a pan, or even with some kind of metal like a lock for eg, and in this way, you make sure that the heat goes all evenly around the meat. Finally, what I usually do with “tough cuts” that have a decent fat cap, it’s to cook them 70% of the total cook time, fat side down to make sure that it renders down and the last 30% of the cook fat cup up to sort of finish the meat up by basting it with its own juices. Anyways, hope you find this useful and, as always, cheers from Argentina!
This is great advice, thanks!
Argentine grills are so interesting, argentines really know their cooking and besides they are so friendly!
Greetings froom Argentina
Outstanding my man! Open fire, old school style cooking has become a lost art. I absolutely love that style. Glad you decided to take a swing at it. Looks like you hit a home run
Not gonna lie but the absence of a smoke ring wasn't the greatest thing I've ever seen but after the pull test I knew it was golden. That's America for you...making you think you need something you really don't. Great cook sir!
Who said a smoke ring is for texture?
Great job Greg! I cooked a brisket on my Yoder Flattop Charcoal Grill and I chased a smoke ring and finally figured it out. As you know, a smoke ring is not an indication of good flavor. As a matter of fact, that Flattop brisket I cooked was one of the best briskets I've ever had. I need to buy some of that rub. I met Harry in Lubbock at a competition and he gave me a ribeye he cooked using that rub...Best ribeye ever.👍
It's a great rub! Cheers Joe!
The brisket cooking on charcoal is a joy on its self any time and any method. The results are always different for me since I don't have a consistent supply of meat and I don't get to cook it as often as I wish. Every time tastes different which I find perfect.
Thank you Greg for your input. I appreciate it every time
You are a patient man Greg! I have thought about doing a brisket on my Santa Maria grill, but after doing spare ribs on it, I knew it would be a long cook, but very happy to see you do this on a similar grill over live fire. I think you freaking nailed it brother! Looked amazing from where I'm sitting! Cheers! 🍻
Hey Greg! I give You much credit for attempting this cook. Not many would have the patience and dedication to tend to that fire that long. 🔥👍 \m/
Thanks brother! It was a nerve racking cook, but I was happy with it. \m/
Hey Greg, nice to see you trying new things on the Argentine grill! As an Argentine myself I would like to tell you that here brisket is not a very popular cut to throw on the grill eventhough we like to cook big pieces of meat for a long time when we do asados. The too main cuts that we cook this way are the whole rib rack of the cow or the whole flank stake. Cheers!
I've always wanted to do this! After seeing these results I think what I'd do is start the cook with the brisket wrapped in Banana Leaves, and remove them with about 4 or 5 hours left. Also just using salt & finely ground pepper and leaving it in the fridge for at least one night would help with the bark. Thank you for doing this video, gave me some ideas for future cooks.
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It would be cool if you could make a rotisserie basket of some sort to help with the flips and reserve the bark. Overall looked good!!!
Hello from Argentina. That grill looks similar to the argentines but not EXACTLY the same. The braceros are always aside, not behind, for instance.
Im not an expert asado, but I think here people cook with the grill way lower than you did, and if you want some long cook we do it "a la cruz" (google it), not in the grill.
Yes we use wood, although thats more common in the interior with the gauchos and in Uruguay. In the city charcoal is more common.
I recommend you search some youtube channel about argentine asado (argentine bbq), theres a huge culture here, if you re interested. Locos por el asado is a must, short videos, like three minutes or so.
anyway, liked your video, that seemed pretty delicious, and I enjoyed very much.
Cheers mate
greg, you get my thumbs up just 1 minute into the video. we do cook big pieces of meat on open fire here in Argentina, specially the tri-tip (colita de cuadril) and the flank steak (vacío). the only difference is that we try to flip the meat just once. great job keeping the heat on the brasero!
Thank you for the support Didier! Cheers!
Moment of silence for all the mangos and nitrile gloves that gave their all so that we could be here today! Lol
After all that time smoking that brisket I bet you have a smoke ring! Thanks for this video, Greg, I love these types of experiments!
I literally LOLd
Now we need it without wrapping! You can do it Greg!
I'm going to experiment a bit with some higher temps. Figuring this cook out as I went (on video) was a stresser!
Love your videos Greg! I'm from Santa Maria and am familiar with what you are doing. Something I do is I use an old Weber cooker lid and place it over the meat on the grate. It helps provide more heat to the top of what you are cooking effectively reducing the time of the cook. I have found that the technique works great with chicken half's especially if cold or windy.
Many things have been accomplished by taking a step of faith. All it takes is one person to step out of the box and discover something you for the world great job
Love these kind of cooks. Learning as you go. That’s what makes all of this fun and addicting.
I am very proud of you in your video instructions this is the best method for proportion learn from. The uncertainty and showing how you learn they will learn better
I really like that you share your experiments with live fire cooking. Doesn’t matter if it turned out the way you hoped this time but it was still good. Just started following so I’m looking forward to learning from your trials, misfires, triumphs and refinements.
Fascinating to watch, the way you plotted this experiment is admirable. To honor the mangos, I bet a spicy mango salsa would be fantastic with this.
Great idea! I actually tried the first mango after I was done, and it tasted really good.
Hey Greg, a quick and cheap solution to eliminate the “hot” light is buying screen material for a sliding door, and some how rig it up behind you. It will diffuse the sun, I’ve seen you mention it before in videos
Cool video, I love open fire cooks. I'm going to try this.
Try Marcelo Bolinha. Brazilian Gaucho butcher. He also makes excellent videos and usually has good English subtitles. He’s done brisket (peito or granito bovino). Now he uses Brazilian churrascaria-style wood grill but same concept.
I'll check him out!
Thanks....Now I subscribed to his channel. I lived in Rio for 10 years and love Brazilian Churrasco
I agree on the wrapping
It is advisable to use only the lit charcoal under the meat and the wood on the side so that it takes on the smoky smell. For the temperature of the grill you can put your hand on top of the grill and you must hold 10 seconds. That is the ideal temperature to cook that meat. One hour on each side, you must control that the temperature does not drop.
Regarding the seasoning, you can put whatever you like, but in my country we generally use salt and pepper. Greetings from Argentina
This is so great thanks for the honesty in experimentation I think this is my favorite video gj Greg!👍🏻
Awesome video! I’m trying an open fire brisket cook this week. Going to be a fun adventure❤👍😎
Enjoy the content! I’d recommend a binder, classic yellow mustard, and throwing some soaked wood chips on the “coals” to help with smoke. (Or if you want to cheat, nitrate HA) Also, as another patron mentioned, traditional grates would help.
I think you did a great service to the bbq/smoler community! Thank you. It looks great!
They should small covers to put over so you trap some heat and smoke on top of the meat.
The Jordan Peterson of BBQ, and I mean that as high praise. Great video...
WOW. I LOVE THE COLOR. MMM
My wife made our very first brisket in the oven last weekend and I immediately started thinking about cooking it similar to this. Being in the Santa Maria area I cook on red oak all the time. Honestly I was thinking about doing just a couple things different. Basting it with butter,olive oil, thyme?, and garlic later in the cook and not wrapping it but covering it with a foil pan like you had.
Wow, amazing all around guide! Everything is fool proof, no need to go anywhere else! I love your burger videos too, I am in Europe and American burgers get the gold, silver and bronze medals (Europe cant complete)! I have never even tried brisket, I just know it is the best in the world, and I wanna make it (can believe how tender and juicy it is)!!!!
Thank you for the kind words Josh!
Brisket and American BBQ top notch man I hope you get to try it someday
Awesome experiment and really a great result, brother! If anyone can pull off a cook like that it’s you lol. You never cease to amaze. Cheers 🍻
Thank you Brother-Mike! I'll do a bit more experimenting with brisket on this grill. Cheers!
Yup, Harbor Freight is nationwide. I bought my cotton gloves when I was in South Bend and we also have them here in Atlanta.
OMG!my jaw just unhinged itself it’s frothing
Wow Greg! This is why I love your channel! You always come up with creative experiments that are so fun to watch!
You are a BBQ Savage!
I love this experimental! I might give it a go on my Sunterra Santa Maria Grill. Great job Greg! Thanks for sharing.
A tech tip, iPhones have built-in screen recording functionality. You can record the whole process of the app and then overlay it over your video in editing.
Heck Yeah!!! I like that grill you get to handle your meat a lot more than a smoker. Who doesn't like handling their meat???
Gawd thats a amazing grill
Giving this a try tomorrow on a brazilian smoke stack.
Yeah that’s my dream grill hello from 🇮🇪 Ireland please show more cooks in this lovely machine
Greg this was a great experimental cook!! Plus that brisket still looked great with a ton of moisture!! That Sunterra Pro is an awesome pit brother!!!!Thanks for sharing and have a great weekend!!
First thing I thought when I saw this thumbnail “now that’s interesting”
This by no means an easy cook for sure great job
Greg wow....what a journey! That was an EXCELLENT video brother!! That brisket looks killer!! We appreciate your dedication to the craft. You should have one million subs.
Thank you very much Greg for sharing your Argentina Style cook I really appreciate it With Me growing Up in Southern California I always preferred grilled ribs and grilled Meats over Smoked Meats I really relate to the open fire Santa Maria style of cooking thank you for sharing again.
What a fun cook, thanks for the effort. I think the lighting was fine, all things considered. Kosmo has some of the best responses to people who hit the thumbs down.
LOL! Kosmo is a character! Cheers David!
I love an experiment, I am new here, but you haven't let me down yet. Your 3 year old burger was fascinating, so glad I watched it.
You got one of those grills. Good for you. Im impressed. Keep making your channel better
Greg, I love that you tried this cook. I had fun right along with you. I was wondering whether you you would adjust the wrapped time, if you were to do this again? I wonder what it would be like to go the distance without any foil? Most good cooks aren't afraid to experiment and risk a less than perfect outcome. I think you learn more and hone your skills by being a little adventurous!
I'll continue messing about with this. The risk stuff changes a bit when you're investing a lot of time doing the experimenting on video. A failed cook wouldn't have went over well at all. I'm going to mess around with some higher temps a see what happens.
My pops and I have been pondering a live fire brisket for a while. Cool to see you give it a shot! I think I would really love the charred fatty parts!
Thank you very much for sharing your Argentina Style cook I really appreciate it With Me growing Up in Southern California I always preferred grilled ribs and grilled Meats over Smoked Meats I really relate to the open fire Santa Maria style of cooking thank you again for sharing.
I almost did that once..instead i grounded it up added 3lbs of bacon. and made killer burgers instead
But now i know it can be done..thxs for the video..
It had to be good they way you were eating it. Great job. Looked juicy. Yummy
Nice job Greg.. this definitely got my mind working. Thanks for the inspiration 👍
Awesome! Nice to see something I haven't seen 100 times on TH-cam. And to see anything on a Santa Maria grill. It's definitely more hands on than my Recteq, lol
And hey, don't be so hard on your outdoor lighting "issues", it really wasn't bad at all, and I'm in Canada, and I'm just happy to see someone in the sun.
Amazing video Greg! I agree with you on hot and fast. Maybe create a smokier environment? I thought of the open pits at Saltlick BBQ in Driftwood Texas. It's a famous place that uses open pits. They have many videos you can check out. They use post oak and soaked pecan shells. Let me know your thoughts. Another great video Greg!
This looks absolutely mouth watering!!!
The brisket look so good, awesome experiment. Enjoyed the whole process Congrats chef.
More skilled than you give yourself credit for. Well done.
Great video. I am going to attempt this next weekend on my Tagwood Argentine grill however I am going to put it on the rotisserie and let her spin all day while I just feed it coals and give it a good spritz every now and then. Plan on enjoying a few cold beers during the journey. I'll figure out the wrap possibility along the way. Did some baby backs on the Argentine last weekend and they were amazing. I love the bbq char flavor without the overpowering flavor of smoke. Hoping the brisket has the same results.
We literally spent the entire day with you. Sun up to Sun down. Meat looks awesome.
Great work Greg, really enjoyed watching this video.
That grill looks very impressive.
Thank you very much for sharing.
Fantastic Greg. It had the juice that's for sure and the color of it was great. Awesome video brother. 👍👍
I'm gonna try this!!!
Great video! That was very interesting. I do not usually watch all of a video that long, but I had to see how it turned out!
I appreciate that Tim. I was a little worried about the length, but I thought a few people would be interested. Cheers!
Nice patient cook, definitely looked tender. I believe that cut gave you an edge to plan for the outcome but certainly not taking anything away from your preparation and planning. Great job, wish I was there.
A suggestion. After wrapping, it would be much easier to just finish it off in the oven. As Harry Soo always says.... BTU's are BTU's after its wrapped in foil. Thanks for the great videos.
This is so badass Man! I always wanted to do this too! Way to really shoot from the hip here!
Thank you! Yeah, this was a long day but I had a lot of fun on this cook.
Gem of a video Gregg, you're doing a great job of creating material that you can't research good comparative material on TH-cam. Lots of ground breaking stuff that makes us all want to get that grill and try it.
Thank you Andy! It's fun experimenting from time to time. Cheers!
Great job Greg. I want a Sunterra Grill after watching couple of your videos. Thx
Y apologize for the lighting, bbq is all about the mood, thats mood lighting! Great vid
Wow Greg, what a great cook. Keep taking risks and trying new things. We appreciate it.
Thank you for watching!
Great cook. My favourite way to cook is over live fire. I did a lamb shoulder in my braai and have been planning a brisket this way too. Hopefully I'll get on to it soon!
Looks like you mastered it,,great job and thanks for making me hungry 😜
Hey Greg, you claim that there was no info about how to clock brisket that way, but I’m almost positive that you can find hundreds of videos of “vacío al carbon/a la leña/a la parrilla”, it’s like the most iconic cut in the Argentinian asado. Yours look great!
Do you think simply adding a large aluminum pan upside down over the brisket will capture enough smoke to help obtain a bit of a smoke ring? Would there bee too much concern of trapped heat driving the temp too high even if the ambient is sitting about 220 under the meat? Thanks!
You did a great job.
Quick question about your Sunterra grill. Are the v-shaped grills actually iron or steel? I'm looking for enamel iron but it doesn't look like anyone has them in the US. They all seem to offer Stainless Steel which is horrible to cook on. How do you keep your grill from rusting? any issues?
Thanks for sharing Greg. We built a fireplace that I cook on quite extensively and I have been wanting to try a brisket but, much like you say, there are not a lot of those type cooks out there over actual live fire. I like what you have done here and will be jumping into this soon!!!!
Looks delicious Greg...
I'm doing one this weekend same way u did it...
Because you’re making holes in the foil doesn’t the juice run out when you flip it? Does that not matter? Thanks in advance for the response…
My goodness that looks so juicy and tasty.
Thank you Brother Ray Mack!
Thank you for trying this, once I get a few practice cooks on my new Santa Maria, and its springtime I'm definitely gonna try this. Don't won't to try it in winter here in Illinois.
Pretty damn cool cook Greg. Love the excitements that work out. Cheers brother
Thanks for watching CJ! Cheers!
place a lid are cardboard over as you cook it that is what we do over open pit cooks and we get good smoke rings
Im from Argentina, and believe me, its very dificult this cut at this grill!!
Should've done 2. One wrapped one un-wrapped. But I found this video very informative. So thank you for all the work. Why no smoke ring? You had plenty of thin blue running.
Is that a 48” version? Or the 60”? I’m trying to get a perspective on how big that grill is.
I just picked up a fire pit with adjustable grate this was the video I was looking for to try it hahaha. Going to use some oak that I have also. Thank you love the video and u got a new subscriber from cali and keep the smoke rolling 🍻
Try it again with the versa lid. I think it would help get a smoke ring and more even cook.
I agree. The Versa Lid was actually by idea and it was inspired by this cook. I've done smaller cuts using the lid with great results, and will do another brisket video.
@@BallisticBBQ Awesome, I can't wait to see the next brisket attempt on this grill. Trying to get past the sticker shock of these types of grills, so I've been binging your videos. I appreciate the honesty, detail, and your willingness to try new things and post for us to copy, use for inspiration, and learn from. Thank you!
That came out amazing. Juicy and tender. Great video