Another fabulous video Justin. This was a fun cook and there were no losers!!! I appreciate you inviting me to join in on the fun. It's always a blast getting to hang out with you and Kenneth. I'm looking forward to you joining me at my house again real soon!
The effort you put into every aspect of your videos, from cook to the hours you spend editing is truly inspiring. This video was amazing Justin. Thank you for the upload! Cheers buddy!
Your videos are getting better and better. The content , editing and sound are amazing. You really do produce great entertainment and education. Thank you for all the inspiration and laughter along the way. Keep up the hard work. I can’t wait for your next video.
Thank you so much for this experiment. I've always done nekked, low and slow brisket as my husband and I are all about the bark. I see so many wrapped recipes that I was questioning my technique; now I know I'm doing the right thing for the results I want. You've saved me a bunch of time and money!
Finally had time to watch this vid. I won't try to cram in any of your vids while killing some time. I like to watch your vids with complete focus and no interruptions. So it took until Sunday to finally watch and enjoy. You never fail to bring in your "A" game. And the guy's made it even better. Thanks to you all.
Thanks Victor. I appreciate you taking the time. I know some of these are long but I've found youtube doesn't recommend the short ones as much as the longer ones...you'd think it would be the opposite but it's not the case. Anyways, thanks for watching.
No need to apologize about the length of the vid. Most of the time I prefer watching no more than 15 minutes. But for folks like you with such great content no problem. I think you might have missed what I was saying. With the better channels I like to enjoy them like a great steak. So when I have a crazy week like last week I have to wait to see what you have. It's kind of nice having something to look forward to. And I recently came across Shelby Church's channel and she was explaining some things about U Tube on how to make more money and of course advertising is what drives the machine. Min. Of 10 minutes, extra commercials, etc. It never occurred to me that watching the full ads helps you folks so I'm trying to watch the full ads. Keep on doing that thing that you do so well and I'll keep watching and learning. 👍
Love how you replicated the kind of smoke ring that I spent 5 years engineering my Moola rub to produce such results good for 1st place KCBS Ranchers Reserve national cup brisket!
I now cook at least 300F no matter what I cook. Harry Soo is right when he says you have to cook hot so the Maillard Reaction and Caramelization can kick in. Great video.
The unwrapped brisket is how my dad originally smoked his brisket... they would come out of the smoker BLACK... margin for error is so thin in an unwrapped brisket, such a high risk of it drying out... but when it is done right, there is no better smoked flavor. Now days... we typically wrap in foil so we can get that coveted brisket juice. All you did was prove that there are so many ways to come out with a great end product... There is more than one way to smoke a great brisket.... Justin, great video buddy. Take care.
I've been fortunate enough to see alot of top KCBS cooks processes over the years and I have never, not even once seen any of them wrap a competition brisket with butcher paper.
Justin do a lower, slower vs. Hot and fast bark comparison on a naked brisket. 225-250 deg vs 275-325 deg Great cook. Keep up the great work! Love your channel!
agreed I NEVER let my smoker go above 250 when smoking brisket it always dries it out! LOW AND SLOW is imo REAL smoking. Once you hit 300 you are almost grilling not smoking...
Big Deej 🤣🤣🤣 REAL smoke instead of fake smoke? 🤣🤣🤣 thousands of repeat customers I’ve fed from my pit would agree that the crowd of one track mind smokers have been brainwashed. That or it’s just too much work and not enough time for beer drinking going hotter and fast. 🤣🤣🤣
This video comes at a perfect time, as I have never cooked a brisket on my Weber Kettle, and that is coming in my near future. Another great video Justin, editing, filming, all on point. I think I will do mine in foil. Great job to all three of you guys. Lots of people having some good eating after this video.
I was surprised to see the direction that Kenneth wrapped "his" brisket, parallel to the seam, I've always seen the meat go perpendicular to it. Love seeing that big beautiful Lone Star, especially with that custom logo plate. Congratulations Justin, that cooker literally has your name on it.
Guys that was an awesome test and just confirmed how I do my Briskets is the right way. Butcher Paper. Foil for ribs. great video guys and I appreciate the time and effort.
Best takeaway was the "seam on the bottom" - I'd always assumed the opposite in case somehow it leaked. Just found this video randomly, and really enjoyed it. Thanks!
Justin, the smoke rings are identical because the smoke ring forms before the bark thoroughly sets and before the stall. I think I read that the meat quits taking on smoke after it hits a temp of around 140-145 degrees - but I can't seem to locate the source.
@@dougashton8617 I haven't frequented their site, but I did a quick check of Meathead's book - where I thought I saw it - but I couldn't locate it quickly.
Some of my favorite BBQ brothers! Thanks for giving my Moola rub a test drive. Awesome video which answers questions that I have. Happy to see you guys have definitely upped your H-n-F brisket game. Well done!
This was such a fun time with you and brother Troy! Your editing and creativity never stops amazing me man. I was there that day and the fact of how well you captured it all is so awesome! Thank you for lettin me come over and eat brisket!! Hahaha i appreciate your friendship bro!!
Awesome video and so timely having a celebration dinner today and was planning a low and slow cook on Traeger. Well got a piece of metal and jammed the auger. I lost about two hours of cook time. So now switching over to hot and fast! Saved my butt!
T-Roy, dudes got a great smile, and those shorts just made it! That naked brisket looked pretty black to me too, that is a nice way of saying "burnt" :-) Thanks for the comparison, adds to the knowledge base.
Really nice work guys. I too would have had a hard time picking a winner since they all looked excellent. I haven't smoked a totally naked brisket yet but I have done a couple using both foil and butcher paper. I found that they were very close in flavor and texture but for some reason I liked the the foil wrapped better as I thought if kept the meat more moist. I have a Oklahoma Joe's Highland offset which is no where as good as a Lone Star Grillz, but it works for me. Awesome editing Justin and you guys never cease to amaze me with your cooks. Thanks for sharing and cheers to all you guys!!
Thanks William. I agree with you about foil being more moist. I think it's all a balancing act. I think these techniques are less about the process but more about the purpose. Like tools. Thanks for watching.
I've done foil-weapped and I've done butcher paper. And honestly, they taste the same. However, with butcher paper, it does seem to take a little longer to smoke. For me, it depends on time, if I'm not pressed for time, I'll use butcher. If I have a specific time to be somewhere with the brisket, let's say a party, then I'll use the foil to make sure the brisket gets don the quickest. Again, this is my comment based off of my experiences. Thanks for the video. It was very interesting.
This is an exceptional video and I really appreciate the time it takes to test something like this! I have only smoked one brisket so far and wrapped it in foil, but am really excited to try again with paper this weekend and this video only increases the excitement! Thanks again guys!
NTBA guy here nice work guys! Good video and thanks for the shout out....BTW I did not see the resting cooler you used that the pans fit into on the list of items. Think you could share what model that was. I like that setup
The more I wrap my BBQ creations, the less I appreciate it. Steaming meat after smoking can really make it tender, no doubt about it. But smoked at slightly slower temps (275-300F) without wrapping...Well folks, that is just a sweet spot for me. I know, haters abound, but that's my experience from doing this most of a lifetime.
I never wrap my briskets...personal preference..I always get the best bark unwrapped..Nothing better than a Texas Brisket...Salt..Lotta pepper...and garlic... - From Georgia.
Great videos guys. All three briskets looked AMAZING! And the smoke ring that lone stars gave was out of this world. Love all of your channels. Keep up the good work gentlemen. Including Harry lol.
Hey guys, nice video with some good information and casual banter. Only critique is the music. It gets oddly loud at times when people are talking. I know this video is 6 months old, but just giving constructive feedback. Keep up the good work!
Another great video Justin loved it. You have made the best case I have ever seen for hot and fast brisket, this "low and slow" guy might finally have to give this a try.
Justin, how about another experiment? Do not wrap until 185-190 internal, then wrap as you normally would. I would be interested to see if you get max bark, but just a touch softer than going naked all the way through. That is my theory anyway.
Have you ever wrapped with saran wrap? I have started using it on my briskets at the wrapping point. I wrap them close to 10 times and they smoke absolutely fantastic. The plastic does not melt during the process (225-250 degrees) The juices remain in the plastic and the brisket absorbs them like a sponge during the rest period.
Classic soundtrack for smoking barbecue. Personally, I think you get a more even cook if you wear a magenta feather boa. Light sticks help develop bark.
I had heard of food porn, but didn’t really understand it until now! Thanks guys - after watching this I’m going with the paper wrap for the Super Bowl party tomorrow. Thanks for the great video!
This has always been a debate in my mind because TH-cam is full of 3-2-1 wrap. I have never done that…always naked. I believe the quality of the ribs have a huge impact on tenderness and obviously flavor as long as you hit your temperatures. You can’t put lipstick on a pig so to speak. Great video series!
Loved it guys! I'm gonna definitely try this on my new offset soon. Obviously I won't be doing the 3 lol, but hot and fast - and maybe with foil or paper. Cheers guys from England!
I would love to see a vid on bbq tools especially knives. what knives i should have, what brands to consider $ to $$$. What do you edit your vids with?
i put a price of butcher paper in between the foil and poke little holes between the foil on the brisket and the paper , it helps keep the juice but not drowning it in juice so it’s bark comes out better
Amazing video you guys I always wanted to compare the exact method on brisket wraping for my personal preference the vid explained it the way I would of question it myself.. I'm subscribing your channel thanks...
Great test! Now I am torn, I wrap in foil and I like adding the beef broth and then I get that great Au Jus when it is done! That was a T-Roy tip from a while back!
Another great video, I was wowed when I clicked on it, there were a 148 views an hour ago! Now you are at 1,215 - this video is on fire, or at least "smoking" lol Thank you, and I have to say, you are in my top 5 BBQ must watch guys (in no particular order) , but I would love to see you on Greg Rempe's show (BBQ Central Show) doing one of his interviews, would be a great combo !
Thanks Lance. Yeah this video has done pretty well. 20K views in less than 3 days. Kinda crazy. I remember when my first video got 800 views 3 months after I started. I think I had 27 subscribers. I was so stoked. Still am. :-) Thank you for watching.
That's why they call foil "The Texas Crutch!" ;D The paper, if you don't use too much (hint) tends to breath so the meat doesn't tend to steam as much as the foil (esp. with the extra broth) so you still stay juicy but you get better bark. The naked, you need to really like bark because, if you're not careful, you'll get too bitter a taste to the bark. I'm not a bitter fan, I'm a smokey, crispy, goodness fan. Paper is the winner for me, too. BTW, "Hi" from one Troy to another, T-Roy. ;D
You all did great! Soo Sifu, (Master Soo).taught you well! He will be proud to see his students cooking with such great talent. 🧧😀🤙. Best wishes for another great cookout!
Checking in from KC BBQ capital, looks good BOYZ !! I like a smoke but not heavy bark ,I am trying butcher paper first time usually go naked .I go hot and fast .I liking the paper look best .I am in the market for a new BBQ rig ,Oklahoma Joe's has some nice rigs Yoder pellet smokers are # 1 if not then 2 .I will buy Pellet with a off set smoker too . I use lump gives it a mild smoke but use Apple wood too mixed in ! I am always try some thing new when in the mood .
Hi justin I bought a chargriller akorn after you praised it for its good value and a good place to start trying a komodo but I have had trouble getting a good bark with it it has been a great grill and has done really well smoking salmon any tips for this
Nice video Justin, I just found you and T-Roy. Binge watched all of your videos and currently binging T-Roy’s. Hope to launch my channel next year, maybe come and see you guys. A viable excuse for a road trip.😊
Love your videos. As well as troys and harry soo’s. I’m just going through a bunch of bbq videos because we are about to get back to the season here in the great white north. And, I was wondering if you’ve done a comparison of grass fed vs. Grain fed beef. I would like to know if there would be different do’s and do not’s for either one.
![Competition Brisket Throwdown [Wagyu vs Prime vs Choice, Select] w/ Harry Soo |Comparison Experiment](http://i.ytimg.com/vi/p3xLGPz6zVA/mqdefault.jpg)
![Competition Brisket Throwdown [Wagyu vs Prime vs Choice, Select] w/ Harry Soo |Comparison Experiment](/img/tr.png)
Another fabulous video Justin. This was a fun cook and there were no losers!!! I appreciate you inviting me to join in on the fun. It's always a blast getting to hang out with you and Kenneth. I'm looking forward to you joining me at my house again real soon!
Had a blast with yall Troy!
Thanks for driving up, brother. I really enjoy hanging out with you. See you soon.
The effort you put into every aspect of your videos, from cook to the hours you spend editing is truly inspiring. This video was amazing Justin. Thank you for the upload! Cheers buddy!
Thanks Greg. If I wasn't such a manly man, you may have made me tear up just a little...in a totally manly way of course.
Your videos are getting better and better. The content , editing and sound are amazing. You really do produce great entertainment and education. Thank you for all the inspiration and laughter along the way. Keep up the hard work. I can’t wait for your next video.
Thank you Rusty. I really appreciate that, sir.
Realize this is older, but watching everyone cook on and manage a large style custom is nice to watch. You can tell they enjoy that.
Thank you so much for this experiment. I've always done nekked, low and slow brisket as my husband and I are all about the bark. I see so many wrapped recipes that I was questioning my technique; now I know I'm doing the right thing for the results I want. You've saved me a bunch of time and money!
Finally had time to watch this vid. I won't try to cram in any of your vids while killing some time. I like to watch your vids with complete focus and no interruptions. So it took until Sunday to finally watch and enjoy. You never fail to bring in your "A" game. And the guy's made it even better. Thanks to you all.
Thanks Victor. I appreciate you taking the time. I know some of these are long but I've found youtube doesn't recommend the short ones as much as the longer ones...you'd think it would be the opposite but it's not the case. Anyways, thanks for watching.
No need to apologize about the length of the vid. Most of the time I prefer watching no more than 15 minutes. But for folks like you with such great content no problem. I think you might have missed what I was saying. With the better channels I like to enjoy them like a great steak. So when I have a crazy week like last week I have to wait to see what you have. It's kind of nice having something to look forward to. And I recently came across Shelby Church's channel and she was explaining some things about U Tube on how to make more money and of course advertising is what drives the machine. Min. Of 10 minutes, extra commercials, etc. It never occurred to me that watching the full ads helps you folks so I'm trying to watch the full ads. Keep on doing that thing that you do so well and I'll keep watching and learning. 👍
Love how you replicated the kind of smoke ring that I spent 5 years engineering my Moola rub to produce such results good for 1st place KCBS Ranchers Reserve national cup brisket!
It's a great rub, man.
So good
looks like a great rub!! im gonna order some!!
Harry Soo - spreading the BBQ love.
I just ordered some Moola rub!
Just sat here with the Wifey & watched this. She Loved the Smoke Rings better than a Diamond 1. You guys did an Outstanding job. TY for the tips.
I now cook at least 300F no matter what I cook. Harry Soo is right when he says you have to cook hot so the Maillard Reaction and Caramelization can kick in. Great video.
Totally. Thanks for watching
The unwrapped brisket is how my dad originally smoked his brisket... they would come out of the smoker BLACK... margin for error is so thin in an unwrapped brisket, such a high risk of it drying out... but when it is done right, there is no better smoked flavor. Now days... we typically wrap in foil so we can get that coveted brisket juice. All you did was prove that there are so many ways to come out with a great end product... There is more than one way to smoke a great brisket.... Justin, great video buddy. Take care.
Thanks Johnny. Take care man.
Jam packed with great information, and nice to see the obvious friendship between you three.
Thanks Bob. Appreciate you watching!
I've been fortunate enough to see alot of top KCBS cooks processes over the years and I have never, not even once seen any of them wrap a competition brisket with butcher paper.
That’s funny. Especially with all the comments of people going “this is such old news man.“ LOL
Justin do a lower, slower vs. Hot and fast bark comparison on a naked brisket. 225-250 deg vs 275-325 deg Great cook. Keep up the great work! Love your channel!
Great idea, Chris. Will do.
That would be a great comparison 👍
agreed I NEVER let my smoker go above 250 when smoking brisket it always dries it out! LOW AND SLOW is imo REAL smoking. Once you hit 300 you are almost grilling not smoking...
Big Deej 🤣🤣🤣 REAL smoke instead of fake smoke? 🤣🤣🤣 thousands of repeat customers I’ve fed from my pit would agree that the crowd of one track mind smokers have been brainwashed. That or it’s just too much work and not enough time for beer drinking going hotter and fast. 🤣🤣🤣
This video comes at a perfect time, as I have never cooked a brisket on my Weber Kettle, and that is coming in my near future. Another great video Justin, editing, filming, all on point. I think I will do mine in foil. Great job to all three of you guys. Lots of people having some good eating after this video.
Thanks Josh (or Babe). That means alot to me.
I was surprised to see the direction that Kenneth wrapped "his" brisket, parallel to the seam, I've always seen the meat go perpendicular to it.
Love seeing that big beautiful Lone Star, especially with that custom logo plate. Congratulations Justin, that cooker literally has your name on it.
Im used to smoking fat side up lol... that was also my confusion
@@NorthTexasBBQAddicts , thank you for your reply.
@@NorthTexasBBQAddicts it looked like the overlap was separating as you were rolling it over. At least, from where I'm sitting!
Guys that was an awesome test and just confirmed how I do my Briskets is the right way. Butcher Paper. Foil for ribs. great video guys and I appreciate the time and effort.
Thank you!
Best takeaway was the "seam on the bottom" - I'd always assumed the opposite in case somehow it leaked.
Just found this video randomly, and really enjoyed it. Thanks!
My family loves the aluminum. I love the no paper, but the butcher paper is the most moist with the most flavor. IMO. Thanks for this Mr. Maniac.
My pleasure. Thx for your thoughts
I agree, butcher paper fan myself. Enjoyed the comparison video tho
I would think foil would keep all moisture in, how does paper do better?
Great videos guys. Just bought myself a smoker and learning from scratch. Your videos really helps us beginners. Thanks, Mike Sydney Australia
Justin, the smoke rings are identical because the smoke ring forms before the bark thoroughly sets and before the stall. I think I read that the meat quits taking on smoke after it hits a temp of around 140-145 degrees - but I can't seem to locate the source.
handcannon
Amazing Ribs says that.
@@dougashton8617 I haven't frequented their site, but I did a quick check of Meathead's book - where I thought I saw it - but I couldn't locate it quickly.
Yeah, I agree with you. I was just noting it for the comparison.
Some of my favorite BBQ brothers! Thanks for giving my Moola rub a test drive. Awesome video which answers questions that I have. Happy to see you guys have definitely upped your H-n-F brisket game. Well done!
Cheers Harry, missed you bro!
They forgot your most important black belt tip though Harry!!
Didn’t hold it to their chests and pass on the love!!😂👍😊
@@garrywiggins5886 We talked about BBQ heart love but by the time the idea hit us, we were too exhausted to do it for the camera. lol
We missed you, Harry.
What's New BBQ ugh
I love these comparison videos. It's great that you have a posse to help you with these. They're always fun! 👍
Yeah, they are great guys. thanks for watching, Tom.
This was such a fun time with you and brother Troy! Your editing and creativity never stops amazing me man. I was there that day and the fact of how well you captured it all is so awesome! Thank you for lettin me come over and eat brisket!! Hahaha i appreciate your friendship bro!!
Love hanging out with you, bro. Have a great evening.
Awesome video and so timely having a celebration dinner today and was planning a low and slow cook on Traeger. Well got a piece of metal and jammed the auger. I lost about two hours of cook time. So now switching over to hot and fast! Saved my butt!
T-Roy, dudes got a great smile, and those shorts just made it! That naked brisket looked pretty black to me too, that is a nice way of saying "burnt" :-) Thanks for the comparison, adds to the knowledge base.
Really nice work guys. I too would have had a hard time picking a winner since they all looked excellent. I haven't smoked a totally naked brisket yet but I have done a couple using both foil and butcher paper. I found that they were very close in flavor and texture but for some reason I liked the the foil wrapped better as I thought if kept the meat more moist. I have a Oklahoma Joe's Highland offset which is no where as good as a Lone Star Grillz, but it works for me. Awesome editing Justin and you guys never cease to amaze me with your cooks. Thanks for sharing and cheers to all you guys!!
Thanks William. I agree with you about foil being more moist. I think it's all a balancing act. I think these techniques are less about the process but more about the purpose. Like tools.
Thanks for watching.
I like the paper ones too. 👍 I use a 24" wide paper and it's normally good for a single sheet brisket application.
Yeah, everything gets a lot more expensive at 24...and harder to find. I totally agree with you though.
I've done foil-weapped and I've done butcher paper. And honestly, they taste the same. However, with butcher paper, it does seem to take a little longer to smoke. For me, it depends on time, if I'm not pressed for time, I'll use butcher. If I have a specific time to be somewhere with the brisket, let's say a party, then I'll use the foil to make sure the brisket gets don the quickest. Again, this is my comment based off of my experiences. Thanks for the video. It was very interesting.
Omg that brisket looks so good! I wish I had a big grill and knew how to smoke a brisket!!
This is an exceptional video and I really appreciate the time it takes to test something like this! I have only smoked one brisket so far and wrapped it in foil, but am really excited to try again with paper this weekend and this video only increases the excitement!
Thanks again guys!
Great video. Enjoy seeing the comparisons y'all do. Good to see Troy and Kenneth on it as well. Keep smoking brother!
Those are my 4 favorite TH-cam guys, love their channels!
Cheers brother
Dude thank you I don't normally trust total strangers but I can tell that you have heart in what you are saying!
I try
Yeah, that was a killer comparison video. Thanks for the time and work you put into it!
Thanks for all the work you put into watching, bud. Lol
I’m amazed at how much I’ve learned from this test. Excellent video and thanks for sharing!
NTBA guy here nice work guys! Good video and thanks for the shout out....BTW I did not see the resting cooler you used that the pans fit into on the list of items. Think you could share what model that was. I like that setup
#NorthTexasBBQAddicts in the house! Cheers bro
Thanks Al, here is the affiliate link. Thank you. amzn.to/30wDVwN Cambro style holder
The more I wrap my BBQ creations, the less I appreciate it. Steaming meat after smoking can really make it tender, no doubt about it. But smoked at slightly slower temps (275-300F) without wrapping...Well folks, that is just a sweet spot for me. I know, haters abound, but that's my experience from doing this most of a lifetime.
What a project, a lot of work. So glad you were up to the task doctor. Those smoke rings were amazing.
Thanks Bruce. Appreciate it, bud.
Great video! Also, kudos to whoever edited it, they did a phenomenal job.
Great show guys, very honest and transparent test.
I always wrap even when I do a low and slow, I think on my next brisket I’m not gonna wrap. It looks fantastic.
brisket lives matter!! awesome video guys!! all look like winners to me!! need to try harrys beef rub!!
It's a really good one, CFBBQ
paper
Oh man! Just found you. Where have you been all my life?!! I love the scientific approach. The BBQ mythbusters.
lol. Thanks Adam. Happy to have you here!
Excellent information for someone new to bbq, thanks so much.
I like wrapping my brisket in paper until I get the bark I want and I prefer that way. Nice video gents.
I never wrap my briskets...personal preference..I always get the best bark unwrapped..Nothing better than a Texas Brisket...Salt..Lotta pepper...and garlic... - From Georgia.
Try it sometime. There is more to brisket than just bark. There is a texture difference that's fun to experiment with.
Something to try too. Spg is great but add in about 10% ground coffee to the rub. I do about 40 40 10 10. I'll never buy a beef rub again!
Unreal smoke ring guys. It’s as though you’ve painted it on at the end lol. Loved the video as always. Thank you
It doesn't matter which side of the foil is on the inside, I used to think it did as well, but turns out it doesn't. Great video! Now I'm starving.
Great videos guys. All three briskets looked AMAZING! And the smoke ring that lone stars gave was out of this world. Love all of your channels. Keep up the good work gentlemen. Including Harry lol.
lol. Thanks Eric!
I really enjoyed this video and I too loved the texture on the paper wrap brisket. I'm going to try this soon thanks again for posting and sharing
Hey guys, nice video with some good information and casual banter. Only critique is the music. It gets oddly loud at times when people are talking. I know this video is 6 months old, but just giving constructive feedback.
Keep up the good work!
Beautiful video... U guys did great on making three good brisket 👍
Another great video Justin loved it. You have made the best case I have ever seen for hot and fast brisket, this "low and slow" guy might finally have to give this a try.
Thanks, Chris. I’d love to hear your thoughts if you give it a shoot.
Thanks for doing these comparison videos! Helps out a lot!
Great job guys, briskets look awesome. Thanks for the share. 👍👍👍
I have been watching your videos for a while now. The production and editing quality has always been getting better. Keep it up!
Thx a lot
Justin, how about another experiment? Do not wrap until 185-190 internal, then wrap as you normally would. I would be interested to see if you get max bark, but just a touch softer than going naked all the way through. That is my theory anyway.
Excellent video guys.. Love it when you get the crew's together.
Me too. Thanks for watching, Joe.
Now that's a serious BBQ backyard. Look at all those beautiful grills.
Muy buen video señor next time I'll try your instructions that looks good!
Great video, guys! I really enjoyed that.
What a dam great brisket comparison video and Great job Justin amazing filming and editing. I agree with the butcher paper brisket as well.
Thanks King Kielbasa, I really appreciate that coming from royalty like yourself. lol.
Thanks guys. You just answered my what-Ifs.
Have you ever wrapped with saran wrap? I have started using it on my briskets at the wrapping point. I wrap them close to 10 times and they smoke absolutely fantastic. The plastic does not melt during the process (225-250 degrees) The juices remain in the plastic and the brisket absorbs them like a sponge during the rest period.
Cody Jenkins hey Cody, interesting using Saran Wrap before the stall...hmmm! Are you sure there’s no loss of plastic in the process
T
Classic soundtrack for smoking barbecue. Personally, I think you get a more even cook if you wear a magenta feather boa. Light sticks help develop bark.
Fun and practical video. Thanks for doing this as every bbq pitmaster has different thoughts on their approach! Love your videos!
I had heard of food porn, but didn’t really understand it until now!
Thanks guys - after watching this I’m going with the paper wrap for the Super Bowl party tomorrow. Thanks for the great video!
Nice job guys! Just 1 thing to T-Roy, the side of the foil being used does not matter. The shinny side doesn't reflect any better than the other side.
This has always been a debate in my mind because TH-cam is full of 3-2-1 wrap. I have never done that…always naked. I believe the quality of the ribs have a huge impact on tenderness and obviously flavor as long as you hit your temperatures. You can’t put lipstick on a pig so to speak. Great video series!
I’ve gotta stop licking my screen.
You guys are the flavor artists.
Franklin did the same test. Low and slow so I can’t wait to see how yours turned out. Great vid.
Yeah, I watched that years ago and then 1 day after we filmed this. Had a "oh crap" moment till I realized we were doing ours at higher heat.
Baby Back Maniac great video. Liked the fact that it was hot and fast now I know how it will come out both ways.
What a great video. What upright cooler is that with the slide ins? Thanks
Loved it guys! I'm gonna definitely try this on my new offset soon. Obviously I won't be doing the 3 lol, but hot and fast - and maybe with foil or paper. Cheers guys from England!
Cheers brotha
I use both, inside with paper and the outer layer with foil, benefits of both.
Great video!! What internal temp did you pull them off at?
Ya'll look like you really love and enjoy this.. Fun to watch.
I'm getting into smoking, thanks for the tips and great video..
Subbed
Nice Matador Meat there. I'm a paper type guy on brisket. Those looked terrific. Nice cook guys.
Thanks Phil. I appreciate you watching, Bud
Good comparison! Thanks for the ideas!!!!
Damn I see now why I love you guys so much. Great video and those briskets looked amazing !
Thanks Wesley. I appreciate it.
I would love to see a vid on bbq tools especially knives. what knives i should have, what brands to consider $ to $$$. What do you edit your vids with?
Thanks Small Town Smoker. I'll add that to the list. I use Final Cut Pro.
i put a price of butcher paper in between the foil and poke little holes between the foil on the brisket and the paper , it helps keep the juice but not drowning it in juice so it’s bark comes out better
Amazing video you guys I always wanted to compare the exact method on brisket wraping for my personal preference the vid explained it the way I would of question it myself.. I'm subscribing your channel thanks...
Happy to have you
Great test! Now I am torn, I wrap in foil and I like adding the beef broth and then I get that great Au Jus when it is done! That was a T-Roy tip from a while back!
yep...it's a terrible choice we have to make. lol.
What about putting the foil wrapped brisket back on naked for a while to get some more solid bark build up?
Another great video, I was wowed when I clicked on it, there were a 148 views an hour ago! Now you are at 1,215 - this video is on fire, or at least "smoking" lol
Thank you, and I have to say, you are in my top 5 BBQ must watch guys (in no particular order) , but I would love to see you on Greg Rempe's show (BBQ Central Show) doing one of his interviews, would be a great combo !
Thanks Lance. Yeah this video has done pretty well. 20K views in less than 3 days. Kinda crazy. I remember when my first video got 800 views 3 months after I started. I think I had 27 subscribers. I was so stoked. Still am. :-) Thank you for watching.
That's why they call foil "The Texas Crutch!" ;D
The paper, if you don't use too much (hint) tends to breath so the meat doesn't tend to steam as much as the foil (esp. with the extra broth) so you still stay juicy but you get better bark.
The naked, you need to really like bark because, if you're not careful, you'll get too bitter a taste to the bark. I'm not a bitter fan, I'm a smokey, crispy, goodness fan. Paper is the winner for me, too.
BTW, "Hi" from one Troy to another, T-Roy. ;D
I've done a few brisket low and slow and turned out great. I did hot and fast once and it was not good. I'll have to keep at it
You all did great! Soo Sifu, (Master Soo).taught you well! He will be proud to see his students cooking with such great talent. 🧧😀🤙. Best wishes for another great cookout!
Checking in from KC BBQ capital, looks good BOYZ !! I like a smoke but not heavy bark ,I am trying butcher paper first time usually go naked .I go hot and fast .I liking the paper look best .I am in the market for a new BBQ rig ,Oklahoma Joe's has some nice rigs Yoder pellet smokers are # 1 if not then 2 .I will buy Pellet with a off set smoker too . I use lump gives it a mild smoke but use Apple wood too mixed in ! I am always try some thing new when in the mood .
Hi justin I bought a chargriller akorn after you praised it for its good value and a good place to start trying a komodo but I have had trouble getting a good bark with it it has been a great grill and has done really well smoking salmon any tips for this
Nice video Justin, I just found you and T-Roy. Binge watched all of your videos and currently binging T-Roy’s. Hope to launch my channel next year, maybe come and see you guys. A viable excuse for a road trip.😊
It's a lot of fun, Michael. Best of luck with it.
Outstanding video as usual Justin.
Another great video guys!!!
Thank you
Absolutely Gorgeous Boards!
Exactly what I was hoping to see, hoping to do a hot and fast this weekend and use butcher paper.
Love your videos. As well as troys and harry soo’s. I’m just going through a bunch of bbq videos because we are about to get back to the season here in the great white north. And, I was wondering if you’ve done a comparison of grass fed vs. Grain fed beef. I would like to know if there would be different do’s and do not’s for either one.
sweet! Nice briskets Justin! Harry Soo is going to be on the Fire & Water Cooking Podcast this Sunday!
Very cool!
Don't believe anything that Harry Soo guys says! You should try it for yourself as you are the best judge! :-)
T-Roy rocking those American Flag Shorts. I love this guy, the 2 of you are the best
Thanks man.
Great job fellas. I really need to try hot and fast but I’m scared 😱
Do it! Do it! Do it!
after you get the tender level you want in the wrapped, just unwrap and and let it bark up a little bit, similar to how you can do ribs.