Black Garlic Brisket Smoked On The Lone Star Grillz Offset
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- Опубліковано 4 бер 2022
- It’s easy to purchase rubs, and there are many great ones. But it’s also fun to make your own, and in this video I show you how I make a simple Black Garlic Rub and season up a USDA Prime Brisket for a bath in Post Oak Smoke on the Lone Star Grillz 20x42 Offset Smoker.
Black Garlic Rub Ingredients
⅓ cup Kosher Salt
⅓ cup Coarsely Ground Black Pepper
⅓ cup Granulated Garlic
½ TBSP Turbinado Sugar
3 TBSP Black Garlic
Lone Star Grillz: lonestargrillz.com/
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#cooking #grilling #brisket - Навчання та стиль
![ОРБАН приехал к ПУТИНУ и "отчитался" о поездке в Киев 😁 [Пародия]](http://i.ytimg.com/vi/_0ukDovOWq8/mqdefault.jpg)
Ry you nailed that brisket...the bark and the juice alanche 🤤😋
This music makes this the most elegant brisket video I've ever seen. Bark looks tremendous
Watching the garlic be ground was one of the most relaxing and sublime moments I've ever experienced on UA-cam. Pure zen.
I’ve been watching your channel for years. You inspired me to start cooking. Me and my family thank you for that. I love how down to earth you are, and how much you clearly enjoy cooking. I’ve got a brisket going right now, and I can tell you that after I wrap it I’ll put it in the oven for the last couple hours. Heat is indeed heat after the wrap. 😀
Beautiful background music for a perfect recipe
I learned my first brisket from one of your videos, about 30 of them later learning how to cook them was one of the best things I ever learned, thank you.
Say I like the jazz music in the background while you talking… 😂 it’s not to loud & it goes with your voice… 😂 I can & listen & learn all day long…. Good stuff…
That looks awesome, I always enjoy your videos.
Ry, you brilliant genius, you did it again! 😀
Absolutely amazing 🤯
Yes Sir, thank you Ry!!!!!!
Love the spritz formula as well. Good deal.
That brisket looks amazing! 😋
That looks awesome! 👍
The Black Garlic Brisket video I did shows how to make black garlic, which is another option for people who have a difficult time finding it. This video is very accessible. Great looking brisket!
That's one beautiful brisket RY! Great video!
Got me salivating all over the place Ry!!! Gr8 vid!!!
Thanks!
I love watching your videos, as always you reached the perfection with that brisket..!! Time to try now
Been using a ton of black garlic for grilling lately, can’t wait to try this on a brisket.
The black garlic from trader joes is fantastic, not sure why I never thought to use it in a rub! I will be sure to give it a try next time! Well done!
Beautiful color on that brisket! Black Garlic sounds amazing, I'll have to give that a try!
Black Garlic Crawfish 🦞 😊
@@CookingWithRy haha, you may just be on to something there Ry 😋
Looks great ry! Your rub recipes never disappoint. 20 miles per hour is a calm day here in the Texas panhandle!
Nothing is more beautiful than a flappy piece of brisket. Great camera work Ry, when you sliced the point I wanted to put on 3D glasses. The blade came right at you!
That looks so great Ry, oh man, that bark is superb.
Have a great weekend. Ross
Mmhh amazing, i love dry brisket with spritz
Really love the color on that thing Ry.. Awesome cook brother, love it!
Thank you!
Elevator music & brisket . Very unique
My drum kit was in the shop.
@@CookingWithRy 😀
Nice work Ry!
Thank you!
Looks very nice. Definitely need to try that black garlic. Awesome video ✌🏻
Great video, Ry, that rub made a terrific bark. A must try for me on my next cook!
Thanks for another great cook on that LSG, Nice rub idea and I bet it was money!!! 👊🙏🇺🇸
Looks like a great cook right there sir! 🍻
Thank you!
I haven't commented in a long long time. But I can't help but say, that looked absolutely delicious!
I love using Black Garlic Salt from Jacobsen Salt Company on brisket. Good looking brisket sir!!
Looks great love the black garlic,I’ve used black Hawaiian sea salt with it amazing flavor.For $12 those little Krupp grinders are hard to beat,love mine.🔥👍
I have to say I have seen u cook a few briskets for me this looked the juiciest yet had my mouth watering 😁
This title hade me drooling!!!
Great job Ry! The heat retention on this brisket was crazy! This means I could bring a brisket to bed with me on a cool night and I'm guaranteed heat for at least 3 hours. #juicy🤘
Thanks, Joe! Sleeping with a brisket should be your next video 😂
Beautiful brisket sir 👍
Thank you kindly!
Really should get around to finally trying some sort of black garlic after all these years.
after watching your video I had to say something the rub sounds great you should bottle that up a sell it as far as your trim goes the only things I would do different is trim more of that decal out and round the flat out a bit
Been waiting on you to showout!!
I know "boxers vs. briefs" and "Ford vs. Chevy" arguments will never be won. But a brisket fat cap that has rendered nicely on top is part of the brisket experience. I doubt that up or down there is any true basting going on during the cook. The internal marbling that is well-rendered during a low-and-slow cook is what makes it juicy. A nice jelly-like fat cap is goodness. Fat cap on top... Also with an offset smoker, the heat is on top. The fat cap helps insulate during the cook.
Actually the heat in many offsets is from both directions depending on the build. Mine has a diverter that splits the heat coming out of the firebox, and tuning plates often direct much of the heat from below.
Your brisket looked incredible. That Juicalanche
Another great cook, man. Your brisket looks great! Never heard of black garlic. I’ll try that the next time I cook a brisket. Thank you for sharing your video.
Thanks!
Looks soo good Ry.. Im making a 7 lb eye of round tonight and making some roast beef sandwiches for the family! Cheers
I'm usually an SPG guy, but that black garlic sounds amazing. I think I'll try it. SPBG!
New Fridge I see. Brisket looks great.
Yeah the old one served us well, but it was time :)
Was looking at Lone Star Offsets and saw your first one where you seasoned it... then I asked myself, well does he have any videos of him cooking on it?... boom brisket! thank you!
Looks delicious! 🔥🔥🔥🔥
Thanks!
Well done
Another great cook Ry, Not done a Brisket in a long time due the prices going hi!
Need to see if I can get some black garlic granules in the UK
Going to have to find some dried Black Garlic now… 😋
Looks great! I'm gonna save up a few paychecks to be able to afford a brisket.
Thousandth like, awesome video!!!
There is nothing better than a juicy brisket, how does this one compare to ones you have done in the past?
It looks like that garlic rub is worth trying!
Thanks Ry.
It’s really hard over the years to rank things. Especially as I get older. It was definitely in the very successful category 😊
Fatside towards the heat source is the preferred way. The fat protects the meat.
I've never found that to be a rule that applies in every case.
@@CookingWithRy that's just what most pit masters preach. But either way, as long as you have fun and enjoy it, cook it how you see fit.
I always go fat side down for the reason Ryan said, to protect the Bark! I also use a WSM with the heat source below the meat.
Great looking Brisket My Friend! Great minds think alike, I have had a 17# Brisket on the WSM since 7:15 this morning. Hope mine turns out as good as yours looked.
Right on!
That's almost my exact recipe. Except instead of black garlic I add ground coffee to my kosher salt, coarse pepper, and granulated garlic. 35 35 15 15.
I'll have to give black garlic a try!
Coffee is great in beef rubs :)
@Cooking With Ry my wife and I put that rub on our popcorn too haha.
Not only does that Black Garlic Brisket look amazing, you can also ward off Vegan Vampires with it.
Win Win!
Wow
such a good video Ry! I've never tried black garlic, but will this season. I only have a WKG for smoking, so windy days are not ideal. if you had to choose one, and only one grill for life, what would it be and why? Thanks from Canada :)
Kettle Grill. So versatile :)
👍
Ry, did you produce a vid that talks about why you choose the spritz mixes you do? I notice they do vary, but I cannot put my finger on what the driver is.
No, I haven't. Often it's just because I want to try something :)
Looks great once again!! Have you ever smoked lamb?
I have. But no video yet.
Love your videos, is that Black Garlic puree?
Thanks! No those are granules. They’re about the size of diced garlic. 😊
Looks great. Did you have to add water to the smoker at any point? How do you do your water, do you let it evaporate out; or do you keep some water in during the entire cook? Thanks!
It depends on how dry it is. I may add more but usually just let it evaporate.
Thanks!@@CookingWithRy
Does it still taste smoked or like a roast since you put it in the oven, please let me know your opinion. 👍💯💯💯
Would you have gotten similar results from a choice brisket?
Possibly a bit less juiciness.
So this is obviously a long cooking process. Can you do a video on when you start the process in relation to when you want to eat it?
There's no set time. Tenderness determines when it's ready, and then it rests. That's why holding the brisket at rest for many hours can be helpful if you're aiming for a certain time.
Ry are you a big fan of hot and fast brisket cooks ?
I tend to prefer low and slow.
hay Ry!
I haven't used my smokers at all this winter sadly:( 😳.
Brisket is my favorite cut of beef coming from a certified butcher. How much a pound did it cost?
Amazing briske !!
This was $4.99 a pound :)
@@CookingWithRy NJ that would be $10lb.
I bought a Prime Brisket at Sam's this week. $85 for 17.25# so around 4.99/lb.
Ry you had it going on until you said you were putting it in the oven 😔😔 I was excited to keep watching hoping the cook was going to finish on the smoker. 👍👍👍👍
Once it’s wrapped the smoke doesn’t matter. Only heat.
What song is that at the beginning?
I know it's some sort of bossa nova track but I've never heard it
It's from a commercial music licensing service I pay for :)
Did he ate it all in one sitting?
He didn’t 😁
how long does it take for you to eat all this food?
I have a hungry extended family 😊
@@CookingWithRy lmao!!!
i cook fat side down, the fat protects the meat from the direct heat.... 😃
Fat side down because the heat is coming from below. Fat will help protect the meat.
English man looking to be adopted by cool USDA prime cooking god. Expert in swearing, binge drinking, eating and accidentally offending people. Will work hard, perform tricks on command in return for juicy BBQ meat. Apply below.
food porn at its finest
Well done