Greetings from the outskirts of London, UK. This looks very tasty, can't wait for the temperature to rise here! Think I'm going to try this on my pit barrel. Thank you, Good health!
Just outstanding. I love how you tailor it to the everyday backyard cook. At the end of the day you just want a nice juicy brisket, maybe not something that’s so aerodynamic that it rivals the stealth bomber… 😂 Great job Ry!
Ry I cook briskets all the time and use butcher paper, a bit of advice. You have to wrap the brisket tightly, otherwise it lengthens the time to finish.
Man, that looks fantastic! Still cold up here in the great white North so my smoking game has been lacking but this video sure does give me an itch to get out there. Thank you sir.
Delicious looking sandwich! I love the woodshed…gotta make a trip down there soon since I am low on wood but I had no idea they had their own rubs? I’ve seen other rubs in their little store area and never noticed.
That’s not the point at all. It’s just another way to cook and one that is very efficient . Fat doesn’t create much moisture hitting coals. It flares and burns usually, adding some smoke and flavor.
You sure know how to make a sandwich! Looks absolutely delicious. Always like watching your videos. I need to try this one. Keep them coming. Ron
I would take one of those 11 hour sandwiches any day over ten, 1 minute ham, turkey or bologna sandwiches! YUM!
Thanks, Rus!
Your creativity with bbq recipes and out of the “norm” of bbq are what I like about this channel.
Thanks!
Another amazing video. Ry, we always watch your videos, your editing, and all the little details. We learn so much from you. Great job.
I appreciate that! Thanks!
The Hunsaker never disappoints!
I buy my wood there, but haven't tried that rub yet tho. I'm going to buy some when I go next
Greetings from the outskirts of London, UK.
This looks very tasty, can't wait for the temperature to rise here! Think I'm going to try this on my pit barrel. Thank you, Good health!
Darn nice Flat Ry. That side of the brisket is the indicator of success in my book. Glad you had a sandwich to reward yourself.
Or two 😋
I love the woodshed also. And I use olive wood for my pizza oven.
Just outstanding. I love how you tailor it to the everyday backyard cook. At the end of the day you just want a nice juicy brisket, maybe not something that’s so aerodynamic that it rivals the stealth bomber… 😂
Great job Ry!
LOL. Thanks! Although I'd go for a Stealth Bomber Brisket :)
Ry I cook briskets all the time and use butcher paper, a bit of advice. You have to wrap the brisket tightly, otherwise it lengthens the time to finish.
Yeah that flat looks perfect.
Looks AMAZING Ry..... you just keep out doing yourself ! Brisket is now , once again, back on the ' To do list '
That sandwich looked amazing! I shouldn’t have watched this at 10:00 PM in bed lol! Brisket for Easter maybe? Thanks for sharing!
Glad to see you back.miss those ok Joe videos.
Yet another classic.Thank you.From your Ausie fan
Dam, that looks good. I gotta move next door to this guy.
You’ll have to fight my neighbors 😊
That looks so good! Making my drool. I think I like the point better then the flat, it’s always juicier.
I'm a sucker for a good brisket sandwich, and this one looks amazing!
L00ks like a good trimmer ti me.
Great video, you are way past "backyard bbq".
Thanks Ry
Sandwich looks amazing and really juicy! Can’t wait to try it! Thanks Ry!
One of these days I will figure out where you are getting your plane water from. That sammich sure looks amazing. Thanks Ry
I have to see if you're still kicking by throwing in some plane water every now and then :)
Man, that looks fantastic! Still cold up here in the great white North so my smoking game has been lacking but this video sure does give me an itch to get out there. Thank you sir.
Hope it warms up for you soon. 100 F here yesterday 🥵
@@CookingWithRy LOL, rub it in! I'm still brushing snow off my truck. Soon enough though. Have a great rest of your weekend.
Looks incredible! I really love and appreciate the content you are putting up since I discovered your channel. Keep up the great work!
I think you trim a brisket quite well Ry.
The fruits of the labor of a long cook pay off with every bite.
Sir!!!!!!! I am now starving after watching this..
From one Ry to another, great video!
I love your videos man... Keep it up
Thank you 😊
I see you have achieved juicelanche. A fantastic looking brisket sandwich. Cheers, Ry! 👍👍✌️
Delicious looking sandwich! I love the woodshed…gotta make a trip down there soon since I am low on wood but I had no idea they had their own rubs? I’ve seen other rubs in their little store area and never noticed.
Uff alta pinta!
Menos mal que recién termine de comer, sino no hubiera durado los 12 minutos mirando el video !
Another classic nice job
Thanks!
Perfection!
Gr8 cook Ry!!!
Thanks!
Is there any difference in flavour and texture by putting it in the oven after wrapping as opposed to in the smoker?
Not that I’ve seen. Heat is heat once it’s wrapped.
I have bbq sauce that is to thin for my liking what do you recommend to make it thicker thanks
Ketchup and then adjust for seasoning 😊
Oh my goodness! 🔥🔥🔥🔥
Question … Which smoker you like best the Shirley or the lone star offset … I’m about to purchase one of them can you help ?
The LSG is amazing 👍
Thank you I’m going to get it on order!!
When I started doing briskets it was around $1 per pound...
UGGGGGG....
Killin me
How do you store your signals ThermoWorks?
I don’t have the Signals. I have the Smoke X4 and a Square Dot. I just keep them on a shelf and the probes I keep in ThermoWorks probe spools.
Tu me fais rêver Ry
Why finish in the oven?
I don’t always do that. I like sitting by the grill. But once it’s wrapped heat is heat 😊
Music is mellow but very repetitive. Great sandwich though! 👍
MMMMMMMMMMMMMMMMMMMMMMMMM!
Isn't the point of a drum smoker is the fat drops onto the coals and creates its own moisture
What's the point of a water pan, seems pointless
That’s not the point at all. It’s just another way to cook and one that is very efficient . Fat doesn’t create much moisture hitting coals. It flares and burns usually, adding some smoke and flavor.
That's the whole selling point of something like the PBC. Flavor and moisture from the fat hitting the hot coals creating more of a steaming effect.
@@CookingWithRy you are wrong on that point.
Something like the gateway drum nobody puts a water pan in, because of the fat
@@CookingWithRy and I'm not talking shit.
Your food looks amazing, just never seen anyone use that in a drum before