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Thanks for the video. I'm going to try this method on my next brisket cook. However, I like to inject 💉 my brisket.

It looks beautiful. Great method. Just a humble observation though. You never really wrapped it. You boated it. Two completely different methods. Both are very good. My preference is to wrap in butcher paper with rendered tallow and then boat it for added moisture retention. Both styles are used across the south.

Fool boat for me. Seen and done the paper wrap, unwrap all the way and the boat. Saw mad scientist doing the test at Texas with the 3 of number 1 smokers competition winners. At the end the boat took the majority of votes. I done it in the 3 styles and boat is the one I use. Super tender, juicy, bark and flavor.

Is it halal?

Did you remove that nasty gland before you ground the meat? All pork butts coming from a processing plant still have it in them. It's one of the first things I do after de-boning a pork shoulder butt!

Great video! Excited to get rolling this weekend.

Can we have some tho? 😂

Yum

You have a full video recipe video for this cook?

Should have been Clapton in the chopper not Stevie ray Vaughn.

Is pastrami just brisket????

i want to make but i got 0 cooking skills

epic

Watchu putin in there

Looks great, when you use this foil boat method, do you cover it when in the holding oven, or is the top exposed the entire time?

Yowza! I gotta try that!! Nice work!! 👀 🌮

I wouldn't kick those ribs off my plate!

What kinda wood do you use for your sausage

Well at 37 years of age I learned I’m still immature

What is the wood your using for the sausages (beef, and the pork n beef jalapeño as well) wood choice

We do these in Germany, but they are Nackensteaks (Neck Steaks). It’s a similar cut to the shoulder. I believe an American pork butt does contain a portion of the German Schweinenacken. Try a little thinner cut and marinate overnight in a beer, onion, spice and mustard marinade. Then direct grill.

I grabbed whole milk powder for my first batch. Do I need to go back and get non fat?

We really slurping brain juices now 😭

Thanks for the test, do you cover the foil boat Brisket when you put it in the oven for rest or put it in just like that.

Thanks

Your is bout the same as the El Paso , TX sausage shop ! I would love to help you eat that with some saurekraut ! Congrats ! Thanks !

No water pan?

I love this style from you, bud. Starting to get your own identity. 👌🏿

Somebody's been watching Chuds BBQ... You forgot to say, "Don't forget the sides. Rookie move."

I will never hold my brisket overnight. I could not cook a brisket 14 hr all day long and then have to wait until the next day to eat it.

!!!! REMEMBER TO PULL THE POOP LINE OUT!!!!

The idea of adding baking soda to the water that the casings are soaking in is to make them slide off the stuffing horn much more easily. Dip the ends of the casings into the water and get some of that baking soda/water into the casings. That's where it's going to be most effective.

I like to put the garlic clovers in a blender with whatever liquid im useing and liquefy the garlic. It distributes much better throughout the sausage and you can use much less garlic because the flavor is intensified.

Hi, Just what I where looking for :) Could you please note down your temps and timing? thanks :)

What type of casing did you use?

Is there a full length video of this?

Hey Drew Just made this sausage, and it is awesome. Great recipe

Looks good but way to much fat for me

🌮I want to eat😆

Ive come to realize that Texas folks are copy cats. Salt and pepper only on steak and no beans in chili. Texas is too large of a state for everyone not to like the same thing😅

The BBQ was looking legit. Hope your Thanksgiving was a good one.

Dude,I love that rib rubbin blues tunes you playing there!

Next time try sous vide the briskets to bring them back up to temp

WPS

You are one of my favorite you tube bbq guys along with Chud and Jeremy. I love your down to earth manner I do a bunch of bbq on a Pitts and Spitts direct heat pit and so I’ve learned a lot about direct heat from your videos. Keep up the good work.

i don't understand why you don't have more subscribers. great video.. how many did that food feed?

Good ideas. Great job.

Great video Drew - happy thanksgiving

First time seeing your channel. Great work with the video; your content, sounds, lighting and transitions were very welcoming. Kept on point and didn't drone on. Never thought about temps not dropping much in yeti coolers, that could make a lot of shredded brisket i guess, bring some tortillas just in case 😊 Must be really yummy food if this was the fourth year. Thanks!