I tried this one time about 2 years ago and it was absolutely delicious. The people we had over were mind blown that it was so good just cooked on the grill
Every time you do one of these I can just see Chud doing a happy dance. This reminds me of the first time I cooked a brisket on my Kamado Joe and I was blown away it finished so fast. I thought I ruined it but it turned into 50% deliciousness and 50% chilli
I remember getting brisket for 97 cents lb. I'm from Corpus Christi . I've smoked probably 50 brisket. Love your video on the chorizo. I'm definitely gonna try it.
Great video as always Joe. Great looking Brisket as always with you. I was a Straight Kingsford Briquette cooker for a few years but have branched out to some new paths in the last year or two. Well You hooked me. I just ordered some Blazing Coco Too try out. I am always looking for a manageable & good Tasting Charcoal that will give your Flavor profile a boost that helps. We will give it a Try!!!!.🤪🤔🤔🥩🍗🍖🍻. Thank you for sharing. Salute🍻🥃
Looks Good Joe. I'm curios have you ever tried just foiling the first few inches of flat once you develop bark to keep it juicy, I like the jerky that comes without wrapping. But I was curios.
That looked awesome Joe. I'm like you, the end pieces of everything I cook is always my little treat. Might get more done but damn, that's where all the flavor is at. Nice idea!
Count me a subscriber Joe! Love the sounds of the long burning coconut shells. Did you keep the brisket directly over the charcoal embers for the entire cook?
Joe, MaDude.... I have watched many of your videos to my absolute delight n satisfaction..... FROM India AND even ma 3 yr old would know not to use the title you used.................
Joe, Tried the coco charcoal and those things last forever! Even after shutting the dampers down, they just want to burn, and hotter than normal as you said. Nearly 10 hours on a Weber kettle! That would have been an entire bag of FoGo or any other brand.. and I never had to reload once.
They had free shipping for a 5 box order, thanks for the info. I may never buy another brand again, 60-70 hrs cook time on a 20lb box for $35. That's nearly $200 of any brand!
Dude, that looks amazing! That’s better than some offset smoked ones I have seen! Great video! What’s the difference in taste compared to an offset? I’m guessing it has more of a burger taste from the fat dripping on the coals?
Interesting cook and result. Offset is the way for sure, but I've been able to do some good briskets on my WSM with a Firedial heat diffuser in place of the water pan.
Looks awesome and the video couldn't come at a better time. Been wanting to cook a brisket this weekend but don't have a full day to commit to cooking one. Will definitely be trying this soon. How was the fat render it did look super juicy and tender
Looks bien bueno. Hey Joe I have smoked brisket, and check roasts, but I've never seen anyone smoke a sirloin tip roast. I typically use this cut when I make carne con chili. Maybe you can try smoking one of these, low and slow and then maybe hot & fast.
Wow! Great job Joe! Just curious, how would you describe the flavor of of the coconut charcoal? Sweet? Savory? Strong? Mild? Hope you are staying cool somehow. 🥵
Isnt a Weber kettle direct heat? The chud box is cool but a big chunk of coin too. I wanna try this brisket and if I could pull this off on a lil 22in diameter Weber , that'd be awesome. But I'm not really sure. What's a cheap chud box alternative?
If you do let me know how it comes out. I would think a Weber Smokey Mountain could do it if you remove the water pan since the grates sits up higher up from the charcoal than on the kettle
I used to buy a Brinkman water smoker every few years (from Home Depot, less than $90) and "grill" all kinds of large meat hunks. Don't use the water pan, and drill a few small holes in the charcoal pan for better air flow. Worked fantastic once you get used to the charcoal & wood volume for temp control.
CHUD getting all the love on this channel. The two should do a collab
Great video Joe!
I tried this one time about 2 years ago and it was absolutely delicious. The people we had over were mind blown that it was so good just cooked on the grill
Ol' Chud be proud on seeing this one! Great lookin' Brisket Joe! 👍👍
You did WHAT?!!!!
Oh man! This is why I love your channel Joe you mad man!!!
You ALWAYS make it look so easy Joe!!! Looks GR8!!!
You always carve briskets to perfection
You really may have struck gold here, Joe. Imagine being able to cook a brisket in the morning for an early dinner on the same day!
You inspired me to try it on my Santa Maria
Did you do it?
Joe I love how love to experiment on your channel. You're not afraid of failure and if it fails you still show us. I learn a lot from you.
Every time you do one of these I can just see Chud doing a happy dance. This reminds me of the first time I cooked a brisket on my Kamado Joe and I was blown away it finished so fast. I thought I ruined it but it turned into 50% deliciousness and 50% chilli
Hey Smokin Joe I enjoy your videos and tips, thanks a ton! Keep up the great work!!
Very interesting video Joe! That brisket looked fantastic!
Thank you, this style of cooking is here to stay. 🤘
That’s a great brisket cook Joe! I like that cooker!
I remember getting brisket for 97 cents lb. I'm from Corpus Christi . I've smoked probably 50 brisket. Love your video on the chorizo. I'm definitely gonna try it.
that looks amazing
Great video as always Joe. Great looking Brisket as always with you. I was a Straight Kingsford Briquette cooker for a few years but have branched out to some new paths in the last year or two. Well You hooked me. I just ordered some Blazing Coco Too try out. I am always looking for a manageable & good Tasting Charcoal that will give your Flavor profile a boost that helps. We will give it a Try!!!!.🤪🤔🤔🥩🍗🍖🍻. Thank you for sharing. Salute🍻🥃
Thanks for trying Blazing Coco! Here to help you with anything you need. :)
Great video joe thank you
Thank you for watching. 👍
Wow. What a fantastic looking brisket. Cheers, Joe! 👍🏻👍🏻✌️
Joe that brisket looked delicious and fantastic. Excellent job
brisket look good. i gives me an idea. do do a similar type of brisket. nice job joe.
As you were showing the finished product, I about lost my mind with how long before you tried it. Damn, that looked amazing. And juicy!
Looks Good Joe. I'm curios have you ever tried just foiling the first few inches of flat once you develop bark to keep it juicy, I like the jerky that comes without wrapping. But I was curios.
😮 that looks amazing!
My dad does this all the time. It's a hit or miss. It's mostly a hit. And has great bark
That looked awesome Joe. I'm like you, the end pieces of everything I cook is always my little treat. Might get more done but damn, that's where all the flavor is at. Nice idea!
That is a fantastic job Joe 👏 looks amazing! Cheers 🍻
Great video Joe - I have done a shoulder clod and a pork shoulder over direct heat on my Royale Fab cooker - brisket is next !!
That looks awesome!
That was awesome! Looks fantastic! That charcoal sure lasted a long time👍😊
This looks good do you feel like this would work and achieve the same flavor on a pit barrel cooker ?
Count me a subscriber Joe! Love the sounds of the long burning coconut shells. Did you keep the brisket directly over the charcoal embers for the entire cook?
Great video Joe, but you already know the video i cant wait to see. I wont spoil it..
Joe, MaDude.... I have watched many of your videos to my absolute delight n satisfaction..... FROM India
AND even ma 3 yr old would know not to use the title you used.................
That looks amazing! New subscriber here, after seeing Chad give you a shout out. I can see why he did!
Thanks Jeff. 👍
Joe,
Tried the coco charcoal and those things last forever! Even after shutting the dampers down, they just want to burn, and hotter than normal as you said. Nearly 10 hours on a Weber kettle! That would have been an entire bag of FoGo or any other brand.. and I never had to reload once.
That's awesome. It's like super charcoal. 🤘
They had free shipping for a 5 box order, thanks for the info. I may never buy another brand again, 60-70 hrs cook time on a 20lb box for $35. That's nearly $200 of any brand!
Thanks @@watsonrk1 ! Means the world to us. Hope we continue to deliver on quality :) Tell your friends about us, keep the good word rolling.
I hope no one regrets me mentioning this, but I bet a rotisserie setup in a Chud Box would be pretty amazing.
He already sells a rotisserie attachment for the ChudBox 👍🏼
Bring your food truck up to South West Minnesota so i can have some im hungry looks Delicious.
Awesome 😮😊😮😊😮!!! I've got to try that. Congrats on making the top 25 best bbq places in Texas Monthly.
Dude, that looks amazing!
That’s better than some offset smoked ones I have seen! Great video!
What’s the difference in taste compared to an offset? I’m guessing it has more of a burger taste from the fat dripping on the coals?
Thanks man, it taste like a smoked brisket mixed with one cooked on a drum smoker. Really tasty!👍
Nice job my friend!
Interesting cook and result. Offset is the way for sure, but I've been able to do some good briskets on my WSM with a Firedial heat diffuser in place of the water pan.
Also perfect for making beef jerky
Looks awesome and the video couldn't come at a better time. Been wanting to cook a brisket this weekend but don't have a full day to commit to cooking one. Will definitely be trying this soon. How was the fat render it did look super juicy and tender
The fat cap rendered perfectly. 👍
Awesome might give this a try this weekend been craving some brisket.
Dude, just........dude......
That looks EPIC! I wonder if a long hold at about 200 might render the seam fat a little more. 🤔
So what temperature was it when you cut it you said it in a different video to wait till it cooled down to 165 before you cut it.
Looks bien bueno. Hey Joe I have smoked brisket, and check roasts, but I've never seen anyone smoke a sirloin tip roast. I typically use this cut when I make carne con chili. Maybe you can try smoking one of these, low and slow and then maybe hot & fast.
The brisket looks great. How does it compare to what you get out of your offset smokers?
Wow! Great job Joe! Just curious, how would you describe the flavor of of the coconut charcoal? Sweet? Savory? Strong? Mild? Hope you are staying cool somehow. 🥵
Briskets
*Slaps knee*
Whoo-Weeee
How does it compare to smoked brisket, though?
How far away was the charcoal from the brisket? Im thinking this method can work with a kamado grill or a pit barrel as well.
Damn joe brisket looked great 🍻🍻
Thiose burned edge pieces are brisket jerky! 😋
Boom!
I admire your patience, how can you possibly slice that whole brisket without test tasting ? lol, The first slice would be in my mouth
no foil boat on the chudbox!?
Damn didn’t do the foil boat method in the child box!? Lost opportunity 😂
That brisket looks awesome Joe, direct heat is the way!
Damn, gotta say, it's been awhile since I was impressed with a brisket video. I daresay your direct heat brisket looks superior to Chuds. Nicely done.
The real question is, where can I find an 8 lb Prime Brisket? That would be ideal for me to get started with. ❤
👍🏽👍🏽
Isnt a Weber kettle direct heat? The chud box is cool but a big chunk of coin too. I wanna try this brisket and if I could pull this off on a lil 22in diameter Weber , that'd be awesome. But I'm not really sure. What's a cheap chud box alternative?
If you do let me know how it comes out. I would think a Weber Smokey Mountain could do it if you remove the water pan since the grates sits up higher up from the charcoal than on the kettle
I used to buy a Brinkman water smoker every few years (from Home Depot, less than $90) and "grill" all kinds of large meat hunks. Don't use the water pan, and drill a few small holes in the charcoal pan for better air flow. Worked fantastic once you get used to the charcoal & wood volume for temp control.
The dryer flat ends, I like to chop up for sandwitches for those who don't like much fat on their meat.
Thats what we do at my food truck as well. 👍
Have you loaded it down with ribs. Wondering how many ribs can your full chudbox fit!
Joe - do you have a contact for Blazing Coco - I ordered a box and 1/3rd of it was broken and dust - no contact info on their website - thank you
Hey. Im glad you were able to reach us. Made the contact us easy to see now on the footer. Hope you enjoy the charcoal!
what smoker is that
It's a direct cooker from Chuds bbq
Joe were are you located
so with this method, you don't let it rest?
You definitely can but I just let it rest for 1 hour. 👍
@@SmokinJoesPitBBQ gracias!
I need a chudbox
Temp 250 For 5 hours and what was the internal temperature
¡Órale!
I wonder if you used a deflector plate, maybe you wouldn't have to flip so much!?
🤤🤤🤤❤️🤟
I’m licking the screen. Where is your business located
The amount of work that one has to do just to get those results is insane. Oh well. Here goes nothing.
🤤🤤🤤🤤😋😋😋😋👍👍👍👍
A big chunk of meat is by far the best thing you can eat especially when it’s rare
Pretty much the same thing as using UDS …… or GATEWAY DRUM SMOKER..
chudbox
1st
Dislike this video his thumbnail uses another TH-camr logo as click bait
Lost me at fat cap down
🤤
Looks great, but Chud woulda foil boated it!
I’m licking the screen. Where is your business located