I’m from Central Texas the Mecca of Brisket. You need to smoke it longer. The bark should be almost black. You need to cook it longer. It looks undercooked and not tender enough. You can’t go just by temperature. You need to cook till tender regardless of temperature
The problem is if you tried to deliver that on a Komado you would end up with something inedible, offsets are a different beast and you are right that's not how you have it in Texas, however you have to work with what you have got and if you have Komado then this is a good option.
@@SeanByrne-vo1kf I use a Kamado and I’m able to get a nice dark bark and tenderness. All he has to do is smoke it for a couple more hours and keep cooking it until its probe tender
Agree bark isn’t dark enough and it is obviously not tender. He simply has to smoke it longer and test for tenderness not determine if its done by temperature alone
I've seen a couple of these videos from this channel. Mate, when you turn out a bad chunk of meat, just make a video of what you did wrong. Don't pretend a grey chunk of gristle is the tits. Looking forward to next vid
NOW ya did it. My Houston nephew is furious. Beside himself. He says, “brisket is strictly an American cook and it must…MUST…be smoked over a Texas smoker.” He is threatening to call Putin and tell him to cross the border from Russia and invade you guys. I pointed out that Russia does not actually share a border with The Netherlands, but he did not believe me. Sheesh…6 years of college down the drain!
At this point this is a “lightly smoked and steamed brisket” not a classic Texas (style). Each to their own, but the end result doesn’t look too appetising (to me).
I think it's funny when I hear people say cooking brisket is challenging. When something is challenging, there's only a few or one way to do it. If you look on UA-cam you'll find a hundred different ways to cook a brisket. It's not that challenging.
Mensen gaan deze video helaas niet geloven! Fat = flavour en de flat heeft gewoon vet nodig om niet kurk droog te worden… Zonder de wel bekende tender test blijft het helaas toch niet geloofwaardig, hij zag er nog te stevig uit!
What a sorry looking brisket 😖. You could have done butcherpaper or foil boat to have a better apperance. "To get the perfect brisket every time you say" Far from that, could have been much better...
I’m from Central Texas the Mecca of Brisket. You need to smoke it longer. The bark should be almost black. You need to cook it longer. It looks undercooked and not tender enough. You can’t go just by temperature. You need to cook till tender regardless of temperature
I also thought it looked a bit under. I was waiting for a pull test to confirm but he didn’t do it.
Lame smoke ring and bark on this cook.
The problem is if you tried to deliver that on a Komado you would end up with something inedible, offsets are a different beast and you are right that's not how you have it in Texas, however you have to work with what you have got and if you have Komado then this is a good option.
@@SeanByrne-vo1kf I use a Kamado and I’m able to get a nice dark bark and tenderness. All he has to do is smoke it for a couple more hours and keep cooking it until its probe tender
@@steveno7058 Fair play
Several comments about what you did wrong. The only thing I think you did wrong was forgetting to invite me over to enjoy it!!!😢
Good old fashioned brisket on the Kamado. Yes sir!
thanks for making a video that i requested!
Great brisket cook and recipe Roel - turned out great - I hope you are still feeding my friend Jim! - lol - Cheers!
Looks so good. Cheers, Roel! 👍🏻👍🏻✌️
Great taste usual but come on Roel the flat needs the extra fat and that’s where all the flavor comes from it’s so delicious
Nice. Amazing cook and bbq
Welcome from Hungary! Beautiful brisket! But I'd be interested to see the story of the "golden pig" in the background.. Can I have it? 😅
Hello, I cook fat cap up to render that fat to help keep the brisket moist. On my BGE comes out great!
Myth
🙋🏻 Hey Pitmasterx‼️ just like mine, but more brown 😁🍻🤤
Awesome!
Awesomeness!
Thumbs down, it looks undercooked and no bark.
Great channel! 😅
How do bbq inside like that? I thought it was a carbon monoxide issue if you bbq indoors and I don’t seem to see any proper ventilation
Its not inside, under roof but apparently only one wall
I've cooked a lot of briskets on my big joe and everything you've said and done in this video is wrong.
Agree bark isn’t dark enough and it is obviously not tender. He simply has to smoke it longer and test for tenderness not determine if its done by temperature alone
@@steveno7058 time working up to temperature really matters here… hour per lb seems to be a good average to keep in mind
💯 👊
FUBAR brisket 😂
Nice!
Nice video! but... where is the music?
Should have put bone marrow on top before wrapping 😊
I've seen a couple of these videos from this channel. Mate, when you turn out a bad chunk of meat, just make a video of what you did wrong. Don't pretend a grey chunk of gristle is the tits. Looking forward to next vid
NOW ya did it. My Houston nephew is furious. Beside himself. He says, “brisket is strictly an American cook and it must…MUST…be smoked over a Texas smoker.” He is threatening to call Putin and tell him to cross the border from Russia and invade you guys. I pointed out that Russia does not actually share a border with The Netherlands, but he did not believe me. Sheesh…6 years of college down the drain!
At this point this is a “lightly smoked and steamed brisket” not a classic Texas (style). Each to their own, but the end result doesn’t look too appetising (to me).
I think it's funny when I hear people say cooking brisket is challenging. When something is challenging, there's only a few or one way to do it. If you look on UA-cam you'll find a hundred different ways to cook a brisket. It's not that challenging.
How many pounds is that beautiful piece of BEEF
Mensen gaan deze video helaas niet geloven!
Fat = flavour en de flat heeft gewoon vet nodig om niet kurk droog te worden…
Zonder de wel bekende tender test blijft het helaas toch niet geloofwaardig, hij zag er nog te stevig uit!
What a sorry looking brisket 😖. You could have done butcherpaper or foil boat to have a better apperance.
"To get the perfect brisket every time you say"
Far from that, could have been much better...
Please stop squeezing the fat out of the finished product.