Wagyu is absolutely the best brisket I have ever had and cooked myself. A simple rub is all it takes. The quality of the meet does the rest. Just got in some stuff from Wodagyu and they are such a great bunch of folks to deal with.
Bro I have seen a lot of good briskets cooked on TH-cam but that is the best looking brisket I have seen in a long time the juices that were flowing from that takes me back to when my grandmother taught me you take a nice soft piece of bread and soak everything up that was left behind you did an absolute phenomenal job on that brotha
You always make delicious meat. I have to say this was the best brisket I have ever had. It literally melted in my mouth. I couldn’t stop eating it. Thanks for dinner.
Thankyou for answering my earlier question about useing the highland. I found your channel because i currently have a chargriller barrel grill that ive used for about 7 or 8 yrs now. And i use it for everything from burgers and dogs to steaks, ribs, fish chicken. And i do use it as a smoker but it doesnt have the smoker box.. And this weekend i was cleaning it, repairing a few things on it and re seasoning it. And my fiance decided she would soon buy my the Oklahoma Joe that ive been eye balling. So i wanted to make sure i could still do everything with it that i do now and found your channel. Saw you mod improvement vids and you now have another sub... I can only keep 2 cookers at a time and my other is my cinderblock pig smoker that i built for my annual pig roasting day. So i cant have 2 or 3 grills at a time. But i love what ive seen on your channel. Keep coming with your content. Im hooked.
@@CookingWithRy its pretty neat. Im actually thinking of recording the process this year. My 1st time 2 years ago the 60lber took 9 hrs. But thats because i was having trouble getting my temps past 140. But it was because i didnt start the cook with anywhere close to enough coals. 2nd year only took 6 hrs at 200/225 and he was 75lbs. (Pig was butterflied which sped the roast up).
Thanks for the lead on the Wodagyu site. At what they are charging for a Brisket isn't bad for Wagyu aged for 21 days from what I've seen by me. Also great video.
Beautiful Brisket, omg so juicy, I will be cooking one this coming weekend and hope it turns out as good as this one did, amazing. Great video. I like the new word Juicealanch, lol.
Man, that brisket was juicy and tender as all getout!!!! I know that was some fine eating Ry!!!! Glad you got to try some Wagyu brisket. And I'm glad you got hooked up with that company out of Texas. I know they'll treat you right!!! Cheers brother!
Winner, winner wagyu brisket dinner! Nice job for your first brisket on the PBC. Smooth sailing on uncharted waters with you at the helm. I guess fire management was really a non-issue, given the relatively short cook time and that you used charcoal brickets for a longer burn. That bark looks real nice, though some might want that deeper color bark. It would work for me, as is. Nice cook! Thanks for sharing, Ry!
WOW !!! Wagyu is a special breed of beef. I did my Masters Degree Research on Meat Proteins: Bovine vs Avian. I learned to like Ostrich but I learned to LOVE Wagyu. I actually got to eat real Kobe at the Wagyu ranch but who cares it is the same beef just grown in a different country. You have made me want to open the wallet my friend. Great video and great instruction on the cook thru the whole video. Your injoyment made this one of your best videos.....
Hi Ry great moisture on that wagyu brisket really phenomenal not if I can get wagyu brisket here in Trinidad, you guys really lucky over there but I can get wagyu steaks though. Love all your videos great content.
Looks amazing Ry. I am going to order and use your code once this move is complete! I would be interested to see the comparison with the brisket on the Oklahoma Joe!
Hey Ry! Love your channel, you do such a wide variety of cooks!! cooking a brisket today on the PBC. Not a Wagyu, didn't have the cha ching. It is a large long brisket. when I hung it on the rebar the bottom was actually sitting on the coals, so I decided to just cook it on the grill grate. will I need to make any adjustments to the cook to get the same great results?
I have tried wagyu before and I found that the meat fibers in the meat when you cut either at the flat or the point, I noticed that the meat fibers were more fine than your angus or even prime brisket but once again that all depends on where you get the brisket from as well
Did you get the coal ring that you use when you fire up the PBC from PBC Co? Seems to be a great little addition. I just got my PBC got Christmas, and love it!
They're little tumbleweed firestarters. You can find them in the BBQ sections of places like Home Depot. I also have them listed in my Amazon Store in the Charcoal Grill section: www.amazon.com/shop/cookwithry :)
Nice vid...now you have me interested in the Pit Barrel Cooker (PBC). With a PBC, you place the meat right over the fire source? And I assume that is fine since the fire is so far down? Anyways, that is some nice lookin' brisket. I have an offset, Weber Kettle and gas grill...now I'm thinking about PBC as well (my wife is gonna kill me for having so many grilling instruments on the back porch LOL) Thanks Ry!
Videos from PBC they always hang the brisket. Is there a difference? Have you tried hanging one? I mean I have seen other videos where they just use the grill and yours looks great but if the owners say hang them I wonder what the difference is?
The Pit Barrel Cooker doesn't really need it. It runs at a pretty consistent 275-300 F by design as long as you set the intake vent for your altitude and have the hanging rods in :)
You mentioned the smoke ring - that's the red ring around the cut, right? What causes that - just the smoking process? I've noticed it in things that I've smoked and didn't know what caused it.
As I understand it, it's actually caused by the presence of combustion gases in contact with the meat, so you can supposedly achieve it with just charcoal burning. It's so commonly known as a smoke ring that most think it comes from the wood smoke. If I was a scientist I could probably give a better answer :)
Being retired and on a limited income I am always looking for deals on meat. I recently got a bone in 10 pound leg of lamb for $40. What a steal. While I give you kudos for cooking that gorgeous piece of beef I can't justify buying this piece of meat for myself. Would I buy 1 for myself? Not at that price. If someone gave me 1 for free would I cook it? In a heartbeat! The only way I would buy it is if I was having a party and asked some of my guests help me pay for it.
Oh it's definitely a 'shared' experience kind of beef. When I've bought Wagyu before it's for special occasions. And $4 a pound for leg of lamb would be a steal near me. The best I can find it for is almost $7 a pound.
The wagyu is pricey relative to prime and choice grade packer briskets ... but when you do the math, a wagyu brisket still comes out less than buying average brisket from your local BBQ joint if you are willing to cook it yourself. I have yet to try lamb.
Ry, that brisket looks amazing! have you ever heard of Akaushi beef? I am cooking two brisket tomorrow. One is labeled as Akaushi and the other is Prime. It was suggested that I just use salt and pepper as my rub, what are your thoughts?
Those are used to hang things from. Ribs, chicken, etc... They are also part of the venting system to maintain temps by partially closing the holes that support them.
@@CookingWithRy oooh that makes sense. So you basically keep them there to plug their holes when not being used. That makes sense. Looked amazing Ry! Thanks!
...No sense in even cutting it in retrospect, just turn the thing up at one end and gently squeeze it like downing a canteen. Unreal. Gotta go eat something, that does it. Even my glass of water stands to be drier...
@@CookingWithRy I've long suspected in my rich experience of watching brisket videos here on TH-cam that the day will come when one manifests that is so unctuous, so juicy, so tender---the knife is denied any portion entirely and the entire thing just gets devoured by hand like some manner of shadow with an uncanny jiggle.
![[LIVE] : ONE ลุมพินี 85 | คู่เอก "ยอดเหล็กเพชร vs ผึ้งหลวง"](http://i.ytimg.com/vi/Qq_19bnnxEo/mqdefault.jpg)
Ry that looks amazing!!! It's a juice-a-lanch!!! That is one of the juiciest brisket i've ever seen..
It should have come with an umbrella :)
Wagyu is absolutely the best brisket I have ever had and cooked myself. A simple rub is all it takes. The quality of the meet does the rest. Just got in some stuff from Wodagyu and they are such a great bunch of folks to deal with.
The flavor is really off the charts :)
Bro I have seen a lot of good briskets cooked on TH-cam but that is the best looking brisket I have seen in a long time the juices that were flowing from that takes me back to when my grandmother taught me you take a nice soft piece of bread and soak everything up that was left behind you did an absolute phenomenal job on that brotha
Thanks! It was a darned good hunk of beef :)
Well I know that was sweet. Thanks for the code. Wodagyu Ranch beef is mighty fine. another very entertaining episode
Masterpiece. Like the white pepper in the rub too, always adds that almost piney flavor.
Ry is a great BBQer, really connects with the home cooks, love him!
Thanks!
You always make delicious meat. I have to say this was the best brisket I have ever had. It literally melted in my mouth. I couldn’t stop eating it. Thanks for dinner.
That looks great Ry! Awesome job on the brisket.
Great video Ry. I'd say the best brisket I've seen. I'd guess, Texas brisket has a dark bark because of the black pepper applied. Well done Sir.
That looked incredible Ry. I will be firing up my PBC tomorrow can't wait..
Thankyou for answering my earlier question about useing the highland. I found your channel because i currently have a chargriller barrel grill that ive used for about 7 or 8 yrs now. And i use it for everything from burgers and dogs to steaks, ribs, fish chicken. And i do use it as a smoker but it doesnt have the smoker box.. And this weekend i was cleaning it, repairing a few things on it and re seasoning it. And my fiance decided she would soon buy my the Oklahoma Joe that ive been eye balling. So i wanted to make sure i could still do everything with it that i do now and found your channel. Saw you mod improvement vids and you now have another sub... I can only keep 2 cookers at a time and my other is my cinderblock pig smoker that i built for my annual pig roasting day. So i cant have 2 or 3 grills at a time. But i love what ive seen on your channel. Keep coming with your content. Im hooked.
Oh I am jealous of that pig smoker. I can't build one of those where I live, but would love to have a nice open air cooker like that :)
@@CookingWithRy its pretty neat. Im actually thinking of recording the process this year. My 1st time 2 years ago the 60lber took 9 hrs. But thats because i was having trouble getting my temps past 140. But it was because i didnt start the cook with anywhere close to enough coals. 2nd year only took 6 hrs at 200/225 and he was 75lbs. (Pig was butterflied which sped the roast up).
Thanks for the lead on the Wodagyu site. At what they are charging for a Brisket isn't bad for Wagyu aged for 21 days from what I've seen by me. Also great video.
Thanks so much :)
THANK YOU for putting degrees C in your vid!!
You're very welcome. I started doing that last year and I try to remember each video :)
Beautiful Brisket, omg so juicy, I will be cooking one this coming weekend and hope it turns out as good as this one did, amazing. Great video. I like the new word Juicealanch, lol.
Ohhh hell yes! It was ultra enjoyable to see your reaction to the food. Well done!
Sometimes I just can't help it :)
@@CookingWithRy Nono, you should always keep it in! Captures the magic of the whole process
Made my mouth water. Looks so good
Thanks!
Man, that brisket was juicy and tender as all getout!!!! I know that was some fine eating Ry!!!! Glad you got to try some Wagyu brisket. And I'm glad you got hooked up with that company out of Texas. I know they'll treat you right!!! Cheers brother!
Thanks so much, my friend! I think they're in your neck of the woods :)
wowsers, that looks awesome, great video Ry
Thank you :)
My God! That's so juicy! Great work, Ry!
Thank you!
Great looking brisket Ry! Well done!
Thanks! I just need to learn to trim like you :)
Beautiful job. Beautiful brisket.
Another great video Ry!
Wow, amazing looking brisket - and the video is just as good. Great work.
Thank you! I appreciate that :)
Winner, winner wagyu brisket dinner! Nice job for your first brisket on the PBC. Smooth sailing on uncharted waters with you at the helm. I guess fire management was really a non-issue, given the relatively short cook time and that you used charcoal brickets for a longer burn. That bark looks real nice, though some might want that deeper color bark. It would work for me, as is. Nice cook! Thanks for sharing, Ry!
Yeah not much to manage with the PBC. Set it and forget it :)
WOW !!! Wagyu is a special breed of beef. I did my Masters Degree Research on Meat Proteins: Bovine vs Avian. I learned to like Ostrich but I learned to LOVE Wagyu. I actually got to eat real Kobe at the Wagyu ranch but who cares it is the same beef just grown in a different country. You have made me want to open the wallet my friend. Great video and great instruction on the cook thru the whole video. Your injoyment made this one of your best videos.....
Thanks! I still haven't tried Ostrich :)
Hi Ry great moisture on that wagyu brisket really phenomenal not if I can get wagyu brisket here in Trinidad, you guys really lucky over there but I can get wagyu steaks though. Love all your videos great content.
Thanks! I'm doing a couple different Wagyu Steaks soon :)
I'm doing a PBC brisket in the morning! Wish me luck!
Very nice cook, hope you make a video on prime brisket.
I've done several primes on video. Here's my most recent one: th-cam.com/video/57pDaaEGAR8/w-d-xo.html :)
wow ! i have yet to smoke a brisket...but its on the list.
Wow! 1 of these would be awsome for xmas dinner
Wow! Just wow!
Just ate some brisket this morning, this video made wish I had some more
I finally tried that famous Dave's seasoning and I like it
Yeah it's pretty good :)
Its 9 pm and I wanted to drive 100 miles round trip to pick up a brisket. Kind of late but found your video so that will do.
Love this video...what would be the difference in time if you used the Highland?
I think it would take a bit longer. The PBC is a very contained and efficient cooker :)
Great video. Thanks
RY What a juiccccyyy brisket cook on the pbc came out fantastic great job
Thank you!
Looks amazing Ry. I am going to order and use your code once this move is complete! I would be interested to see the comparison with the brisket on the Oklahoma Joe!
I did one on the Joe quite a while back. Almost a year, I think :)
Cooking With Ry awesome, which one did you enjoy more?
It's really hard to beat this Wagyu. But I really loved the bark I got on the last Prime I did on my kettle :)
Hey Ry! Love your channel, you do such a wide variety of cooks!! cooking a brisket today on the PBC. Not a Wagyu, didn't have the cha ching. It is a large long brisket. when I hung it on the rebar the bottom was actually sitting on the coals, so I decided to just cook it on the grill grate. will I need to make any adjustments to the cook to get the same great results?
Just be patient and let it cook until it’s tender 😊
Wow , very nice. Thanks for putting out great videos . Do you think it would cook different on the ok Joe highland. ?
I think it would probably take a bit longer since the PBC is very efficient and contained :)
Awesome 👍👍👍
I have tried wagyu before and I found that the meat fibers in the meat when you cut either at the flat or the point, I noticed that the meat fibers were more fine than your angus or even prime brisket but once again that all depends on where you get the brisket from as well
Did you get the coal ring that you use when you fire up the PBC from PBC Co? Seems to be a great little addition. I just got my PBC got Christmas, and love it!
No I made that. Here's a video I did on it: th-cam.com/video/nx_vhfVgHCU/w-d-xo.html :)
Cooking With Ry Great idea, thanks! I’m gonna make one just as soon as I can find an old coffee can.
RY, what is that you are using to start the fire under your chimney coal starter? Thanks
They're little tumbleweed firestarters. You can find them in the BBQ sections of places like Home Depot. I also have them listed in my Amazon Store in the Charcoal Grill section: www.amazon.com/shop/cookwithry :)
Beautiful job Ry!
It looked so good I almost ate my phone.
LOL. Thanks :)
@cooking with RY. What do you use to sharpen that knife
I have a sharpening block and a steel, but I should have sharpened it before this cut. It wasn't as sharp as it should be.
Good Video.LOOK'D GOOD!!!!!
Nice vid...now you have me interested in the Pit Barrel Cooker (PBC). With a PBC, you place the meat right over the fire source? And I assume that is fine since the fire is so far down? Anyways, that is some nice lookin' brisket. I have an offset, Weber Kettle and gas grill...now I'm thinking about PBC as well (my wife is gonna kill me for having so many grilling instruments on the back porch LOL) Thanks Ry!
LOL. Yeah, the PBC does some fine food. Ribs hanging on it are just awesome :)
Looks amazing
Videos from PBC they always hang the brisket. Is there a difference? Have you tried hanging one? I mean I have seen other videos where they just use the grill and yours looks great but if the owners say hang them I wonder what the difference is?
I just like resting them on the grate. Haven’t hung one.
Wow, that is a fantastic brisket Ry! Love it. May I ask why you did not use the temperature probe for the grill temperature?
The Pit Barrel Cooker doesn't really need it. It runs at a pretty consistent 275-300 F by design as long as you set the intake vent for your altitude and have the hanging rods in :)
Seems to be a pretty fascinating tool 👍
What’s the benefit of cooking fat cap up or down? I never know which side to cook on in PBC
Just personal preference really. I’ve done it both ways.
that's a big boy brisket
You mentioned the smoke ring - that's the red ring around the cut, right? What causes that - just the smoking process? I've noticed it in things that I've smoked and didn't know what caused it.
As I understand it, it's actually caused by the presence of combustion gases in contact with the meat, so you can supposedly achieve it with just charcoal burning. It's so commonly known as a smoke ring that most think it comes from the wood smoke. If I was a scientist I could probably give a better answer :)
Man that looks good.
Great video, Ry. A question for you or anyone else... What could you place a brisket in to rest of you don't have a cooler?
I've just wrapped it in extra foil and put in in a warm oven that's been turned off :)
@@CookingWithRy thanks Ry, I guess the idea is to slowly release heat instead of a rapid decrease?
It's helpful in continuing the tenderizing as the heat slowly dissipates. I've had briskets that still temped at 170 after 2 hours :)
Being retired and on a limited income I am always looking for deals on meat. I recently got a bone in 10 pound leg of lamb for $40. What a steal. While I give you kudos for cooking that gorgeous piece of beef I can't justify buying this piece of meat for myself. Would I buy 1 for myself? Not at that price. If someone gave me 1 for free would I cook it? In a heartbeat! The only way I would buy it is if I was having a party and asked some of my guests help me pay for it.
Oh it's definitely a 'shared' experience kind of beef. When I've bought Wagyu before it's for special occasions. And $4 a pound for leg of lamb would be a steal near me. The best I can find it for is almost $7 a pound.
The wagyu is pricey relative to prime and choice grade packer briskets ... but when you do the math, a wagyu brisket still comes out less than buying average brisket from your local BBQ joint if you are willing to cook it yourself.
I have yet to try lamb.
@@RA-rf4nz You're right. I just got jealous when you got that gorgeous piece of meat for free.
@@RA-rf4nz Oh and by the way the lamb was excellent!
I will make sure to cook the food. I really want to eat it.
Ry, that brisket looks amazing! have you ever heard of Akaushi beef? I am cooking two brisket tomorrow. One is labeled as Akaushi and the other is Prime. It was suggested that I just use salt and pepper as my rub, what are your thoughts?
Can't go wrong going simple :)
unbelieveable
On the 'Wodagyu ' website they refer to the Flat as the ' Flap '
I think they have a typo there :)
With it cooking that fast I bet you didn't even need to wrap it. Man I gotta try me some of that Wagyu beef
Yeah I probably could have left it unwrapped. Maybe it would have taken an hour more at the most :)
@@CookingWithRy I could watch your videos all day brother
Where did you get your removable minion charcoal basket?
I made it: th-cam.com/video/nx_vhfVgHCU/w-d-xo.html :)
Cooking With Ry thanks!! Awesome vid btw! Keep it up!
Great looking brisket. Why did you choose the PBC over the off set? Was it temp control? Really looked delicious.
So far I've done briskets on all my other cookers, so it was time to let the PBC have a go at it :)
What temperature should I cook a Boston butt to if I want shredded pork for sandwiches👍
It's going to be in the 200 F range, but it's more about tenderness. If it probes like butter then it's going to shred fairly easily :)
@@CookingWithRy thanks
Yummmmmmmyyy!!!!
Where did you get that little charcoal ring that fits on top of the firebox?
If you're talking about the sleeve I pour charcoal into, I did a video on that: th-cam.com/video/nx_vhfVgHCU/w-d-xo.html :)
Cooking With Ry-thanks! That’s a cool idea. Did you use tin snips to cut the sides?
@@christopherjohnson2420 I whipped out the old Dremel :)
Juice-alanche! Love it. How was the smoke flavor?
It was nice. Not as pronounced as you'd get in a stick burner, but that insane beef flavor and juice leaves nothing to be desired :)
Juicealanche!
Why do you put the hanging rods in if not using them for the cook?
They are part of the venting system and restrict the airflow through the upper holes the proper amount 😊
@@CookingWithRy oh very interesting! Thanks!
😋
Nice!!
What are the hanging rods??
Those are used to hang things from. Ribs, chicken, etc... They are also part of the venting system to maintain temps by partially closing the holes that support them.
@@CookingWithRy oooh that makes sense. So you basically keep them there to plug their holes when not being used. That makes sense. Looked amazing Ry! Thanks!
Wow..
I just posted my version of your bacon wrapped ribs. Let me know if I did them justice or not.
Will do :)
Strange dark color
That’s food porn of the highest order, I need it now!
I would have saved you some if you'd said something! :)
Ok Ry you have gone way over my limit with Wagyu. I cannot afford that kinda meat.
It's definitely a pricey treat :)
nice vid , but it is better to not seperate the point and flat because there is this huuge pocket of rendered fat that will make the point less juicy
I've never found that to be an issue when smoking brisket.
im dry aging a wagyu brisket now , 23 days to go till 90 days
p.s its wagyu , it will cook faster
That's commitment! Hope it turns out fantastic for you :)
did the Beatles say " Money cant buy you Love " ? they just may have been proven wrong here...
👍🏾👍🏾👍🏾👍🏾👍🏾🔥🔥🔥🔥🔥🔥🔥✅✅✅✅✅✅✅✅
That video was awesome I really do appreciate it bro keep up the good work
wipe the grill with a half onion
The BBC
I like that :)
Can you be my grandpa??
...No sense in even cutting it in retrospect, just turn the thing up at one end and gently squeeze it like downing a canteen. Unreal. Gotta go eat something, that does it. Even my glass of water stands to be drier...
Oh man, you may have just inspired a new way to eat brisket on video :)
@@CookingWithRy I've long suspected in my rich experience of watching brisket videos here on TH-cam that the day will come when one manifests that is so unctuous, so juicy, so tender---the knife is denied any portion entirely and the entire thing just gets devoured by hand like some manner of shadow with an uncanny jiggle.
I'm not saying I've done that. I'm also not saying I haven't.