These last 3 videos have to be the most informative I've seen on the method and process of everything that goes into smoking a brisket. The attention to detail on this video was fantastic. I can smoke a decent brisket for a backyard pit enthusiast. But now I feel like I can totally fake it with my friends and family by building a tray like a pro.
Been doing the Goldies method from last few months but switched back to the foil boat and I believe it produced better results. I brought it up to 180 in the flat, boated it up then pulled it off smoker at 200° then rested at 170 for 6 hours then 150° for the next 9 hours 11 hours until slicing and it was super juicy and outstanding. I used a 14 lb prime from costco
Thanks for the great video series! I especially appreciated you showing us what you look for when feeling the bottom of the brisket. We've all heard to feel for tenderness, but it really helps to actually see what it should be like.
I tried to make my own Tray a while back and I had a lot of grease spots .I like how you mention to think about where you gonna put it because you don’t want it to be moving around making grease splashes everywhere. The details and the colors make a big difference on visually being attracted to the plate 👍 thank you.
Looks amazing! I’m in IL and my brother is in Bastrop. Your BBQ looks better than anything I’ve had in the area. Wondering if many eat the bread with so many other wonderful things on the tray?
Evan, I noticed that's a really small brisket and I heard a rumor Franklin's only uses small briskets (like 8 pounders). Any advantages to a small brisket or is it just kind of cooking what you get?
I dont like big briskets bc they take forever to cook. I was also talking abt being able to cut 1/4lb slices for plates. Cant do that as easily with a huge 22 pounder.
@@BoardwalkAuto texas monthly used to be credible. Now, it’s just about choosing your buddies and adding them to the list and that’s the truth. I’ve gone to most of these places and most are decent but not anything excepcional except for a few. Now take a look closer at his brisket and pay attention to the bottom muscles of the brisket (the lean muscle) look at the fibers, they have begun to dry out.
@fc coz You still didn’t say what bbq joint you worked @… or what makes you such and expert... Where’s your Eater episode? What articles were written about you? Where’s your how to video that shows how to make the perfect brisket.? How many people sign up for your bbq class.? Back to the brisket how is a piece of meat going to dry out when it’s sitting in its own ah jus? FFS man just enjoy the video say thank you and stfu!
Brisket is cooked by feel, not by numbers. He just gives numbers as a general guide to not totally F it up. If you're 100% clueless, cook to 170, wrap, pull at 200. Let rest at room temp to 140. Hold in warmer at 140.
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I heard Brad laughing. Penetrate the bottom🤭
Love the attention to detail by the L&L crew and also their willingness to share every step of their process. Kudos!
These last 3 videos have to be the most informative I've seen on the method and process of everything that goes into smoking a brisket. The attention to detail on this video was fantastic. I can smoke a decent brisket for a backyard pit enthusiast. But now I feel like I can totally fake it with my friends and family by building a tray like a pro.
Been doing the Goldies method from last few months but switched back to the foil boat and I believe it produced better results. I brought it up to 180 in the flat, boated it up then pulled it off smoker at 200° then rested at 170 for 6 hours then 150° for the next 9 hours 11 hours until slicing and it was super juicy and outstanding. I used a 14 lb prime from costco
Thanks for the great video series! I especially appreciated you showing us what you look for when feeling the bottom of the brisket. We've all heard to feel for tenderness, but it really helps to actually see what it should be like.
One of the best brisket series/videos. Super informative. Go spurs go.
Brad will def always laugh at an off color joke. Can always count on it!
Beautiful brisket and platting! I hope we can make it down to Austin from Wisconsin sometime this year and see it in person!
I tried to make my own Tray a while back and I had a lot of grease spots .I like how you mention to think about where you gonna put it because you don’t want it to be moving around making grease splashes everywhere. The details and the colors make a big difference on visually being attracted to the plate 👍 thank you.
LOL at Brad ooohing and ahhhing in the background...that boy needs some enthusiasm.
love the more content being released! Thank you for sharing your knowledge!
" it was overcooked, look at the lean" haters gonna Hate!! Keep doing what you doing. If youre not getting hated on then you're not over the target
Funny how I didn't notice that brisket "dying on the board" from "oxidation".🤔
Haha nice
I have got no clue as to what you are referring to. 😉
😂
Thanks for sharing and helping to up my brisket game!
Looks amazing! I’m in IL and my brother is in Bastrop. Your BBQ looks better than anything I’ve had in the area. Wondering if many eat the bread with so many other wonderful things on the tray?
You are doing some great work out there.
Thank you guys for the sharing your techniques and skills!! I'm cooking texas style bbq in pumkintown south cackalacky
Good stuff!
Evan, I noticed that's a really small brisket and I heard a rumor Franklin's only uses small briskets (like 8 pounders). Any advantages to a small brisket or is it just kind of cooking what you get?
I dont like big briskets bc they take forever to cook. I was also talking abt being able to cut 1/4lb slices for plates. Cant do that as easily with a huge 22 pounder.
@LeRoy and Lewis BBQ makes sense thanks!
@@SmokeTrailsBBQ are you gonna pick out some small ones now for your channel?
@@ViewTalay I've been thinking about it. Would be nice to do 10 hour cooks instead of 12-14
They "become small" from a heavy trim which is used for sausage. Franklin is not buying 8 pound briskets.
gah dang making me drive all the from hutto , that looks awesome good
For the algorithms 🎉
Penetrate the bottom "bulaloop"
L&L strikes again! ill be bacK!
Is it normal for the bottom bark to not be set like the top? And what do I do about pooling on top of my bark
Yes, that's normal. Just give em a lil tip to drain the juice if you experience any pooling.
@@LeRoyandLewisBBQ thanks bro
Idk why but I can’t seem to figure out what side of the point is the “burnt end”. Can anyone clarify?
One side is extremely marbled, that's the burnt end. The other is from the other muscle or the 'lean' side and has a fat band on top.
The top side of where the deckle fat is(or was, if you trimmed it off). Usually you cut that slice off, and cube it up for burnt ends
1:32
Can you make a hamburger from Goat meat?
That brisket was over cooked. Look at the lean slices. Also, all of the edges around the whole brisket looked a little hard.
Cmon man 😂
Which restaurant do you run in the top 5 in Texas? Just wondering
@@BoardwalkAuto texas monthly used to be credible. Now, it’s just about choosing your buddies and adding them to the list and that’s the truth. I’ve gone to most of these places and most are decent but not anything excepcional except for a few.
Now take a look closer at his brisket and pay attention to the bottom muscles of the brisket (the lean muscle) look at the fibers, they have begun to dry out.
@fc coz You still didn’t say what bbq joint you worked @… or what makes you such and expert... Where’s your Eater episode? What articles were written about you? Where’s your how to video that shows how to make the perfect brisket.? How many people sign up for your bbq class.?
Back to the brisket how is a piece of meat going to dry out when it’s sitting in its own ah jus? FFS man just enjoy the video say thank you and stfu!
@@fccoz8348 Somebody didnt make tha list.. 😏
Thats the smallest brisket I've ever seen.
You threw around way too many numbers too fast... at what internal temp do you put it in the warmer and at what temp?
I think they let it cool to around 140-150 and then put it in the warmer somewhere around 140-150.
@@thedude4241 what temp internal when it comes off the pit?
Brisket is cooked by feel, not by numbers. He just gives numbers as a general guide to not totally F it up. If you're 100% clueless, cook to 170, wrap, pull at 200. Let rest at room temp to 140. Hold in warmer at 140.