I was under the impression it is Freedmen's who did this first? That being sad, all credit to Chuds. I wasn't aware that he presented this first. Love his stuff
Most definitely kettle grill approved! Such a great technique. And temp controlled 10-16 hour rest is the best thing you can do for a brisket. Excellent.
Looks great! I was wondering how many times you had to refresh your charcoal for this cook. I'm also wondering how green that split could be? I would have thought it would have been consumed in the fire. This method would seem to be custom made for a Slow ans Sear and water in the tray. Just curious. Thanks for another great cook!
Chud and Evan Leroy were doing this in Freedmen's. Then became more popular in his channel. Then Pitmaster X found it. Have some respect and a little shout out wouldn't hurt that brisket.
3 questions 1) When applying rub don't you start with the smallest granule seasoning first so the smaller particles don't bounce off the bigger particles? 2) Why didn't you dam the foil tight to the brisket? 3) What brand name is that small oven that sets to lower temperatures?
How do you 4 hours of cook time with charcoal? Do you have to re-add more coal or do heat them separately not to get that weird kerasote bitterness? Help, do a show on doing long cook way with normal grill like a Weber for example
Watch the beginning when he lit the coals. Then look at the time stamp when he placed the grill grate on. Third look where he placed the brisket. As soon as he rest the brisket pause ⏸️ the video and see how this grill's grate has tray over the coals. As a result, via his snake method, he can still add more coals, log(s)🪵, without moving the brisket.
All these people saying “you should have shouted chuds bbq out! It’s his method” Do you really think people hadn’t done it before him? You’re all being annoyed for him! I bet Bradley doesn’t even care! Because he’s not that kinda guy!
Bro, im going to give you my secret to making the best brisket. Get a very large slow cooker, put as much brisket you can in it. Get a cheap but lean brisket. Fill it up with waygu fat/oil. For a whole brisket slow cook it for 4 hours, pull it out, season it real well and smoke it at 250-325 for 4-6 hours. For the best pulled brisket for sandwiches or tacos slow cook it for 6 hours, pull it out, pull the brisket apart into shredded pieces, place the brisket on a tray that let’s smoke through like a wire tray(I use this special tray) pour the fat out of the slow cooker into a tray and place the rack of brisket on top of the tray and into the smoker it goes 2-4 hours at 250-325. Try brisket in a slow cooker you won’t regret it!
good vid , but be nice to see you do some cooking on a regular $200 or less bbq , gas or charcole . you always using equipment that most of us cant afford
Ok this is what i hate. You did the foil boat method previously. Talked bad about it brcause pretty much you did it wrong. Now ur saying you "found" the perfect way to smoke a brisket? I hate people like this.
This is called the Chud boat method made popular by Bradley Robinson of Chuds BBQ.
Glad I read the comments first as I was about to say the same thing lol just needs more black pepper for a true Texas style
I was under the impression it is Freedmen's who did this first?
That being sad, all credit to Chuds. I wasn't aware that he presented this first.
Love his stuff
No it’s the foil boat. Chuds learned it from his workplace but yes he made it popular through his UA-cam channel. 👌🏻
Who is this Chud you speak of 😂😂😂😂
chud’s worked at freedman’s and developed the method there
Most definitely kettle grill approved! Such a great technique. And temp controlled 10-16 hour rest is the best thing you can do for a brisket. Excellent.
I like the combination of techniques. That being said.. a shout out to CHUDDS BBQ would have been nice to hear.
Looks great! I was wondering how many times you had to refresh your charcoal for this cook. I'm also wondering how green that split could be? I would have thought it would have been consumed in the fire. This method would seem to be custom made for a Slow ans Sear and water in the tray. Just curious. Thanks for another great cook!
Looks so delicious 😋
How often did you add charcoal during the cook, and did you have any particular method other than just refilling the area behind the smoke wood?
Chud and Evan Leroy were doing this in Freedmen's. Then became more popular in his channel. Then Pitmaster X found it. Have some respect and a little shout out wouldn't hurt that brisket.
So true👊🏼
Love it man looks delicious
Now that is the way u cook a brisket.
Thank you. This is my first exposure to the foil boat method. How long did the brisket cook in the foil boat?
3 questions
1) When applying rub don't you start with the smallest granule seasoning first so the smaller particles don't bounce off the bigger particles?
2) Why didn't you dam the foil tight to the brisket?
3) What brand name is that small oven that sets to lower temperatures?
How do you 4 hours of cook time with charcoal? Do you have to re-add more coal or do heat them separately not to get that weird kerasote bitterness? Help, do a show on doing long cook way with normal grill like a Weber for example
Watch the beginning when he lit the coals. Then look at the time stamp when he placed the grill grate on. Third look where he placed the brisket. As soon as he rest the brisket pause ⏸️ the video and see how this grill's grate has tray over the coals.
As a result, via his snake method, he can still add more coals, log(s)🪵, without moving the brisket.
Simply Amazing!
Is the Napoleon charcoal kettle to hot for smoked bbq ribs?
You have got to check out the Slow’N Sear!
Welcome to the club
Awesome!
Can you rest it in a chilly bin or does it have to be in the oven?
Oven is the best way. Needs to be 65 celsius
What a awesome video 👍
Now when exactly would you start all this if you wanted to eat in the evening?
Misschien een stomme vraag, maar ik ben al een tijdje opzoek naar een adres om "butcherspaper" te kopen in NL. Heb jij tips?
Sligro/hanos sowieso GJ. Ook bij de betere bbq shops.
@@amphetaminelogic7006 bedankt
Missing Morrison! 😞
Is it just me or anyone else notice that, this method is similar but not the same as 4-2-10 method?
Where is Morrison?
I miss Morrisons vids
All these people saying “you should have shouted chuds bbq out! It’s his method”
Do you really think people hadn’t done it before him?
You’re all being annoyed for him! I bet Bradley doesn’t even care! Because he’s not that kinda guy!
I’m surprised the smoke ring was so subtle
😋😋
Bro, im going to give you my secret to making the best brisket. Get a very large slow cooker, put as much brisket you can in it. Get a cheap but lean brisket. Fill it up with waygu fat/oil. For a whole brisket slow cook it for 4 hours, pull it out, season it real well and smoke it at 250-325 for 4-6 hours. For the best pulled brisket for sandwiches or tacos slow cook it for 6 hours, pull it out, pull the brisket apart into shredded pieces, place the brisket on a tray that let’s smoke through like a wire tray(I use this special tray) pour the fat out of the slow cooker into a tray and place the rack of brisket on top of the tray and into the smoker it goes 2-4 hours at 250-325. Try brisket in a slow cooker you won’t regret it!
🍽🍽🍽🍽👍🏻👍🏻👍🏻👍🏻💯💯💯💯
good vid , but be nice to see you do some cooking on a regular $200 or less bbq , gas or charcole . you always using equipment that most of us cant afford
Wheres morrison been for a while?
“Morsten”
😍😍😍😍😍
He didn't do it right, you are supposed to fold the foil the opposite way. The flat also looks horrible, it's clear as day it's dry.
Woooweee.. that brisket won’t be entering any beauty pageants
Add Fahrenheit no balls
Ok this is what i hate. You did the foil boat method previously. Talked bad about it brcause pretty much you did it wrong. Now ur saying you "found" the perfect way to smoke a brisket? I hate people like this.
Exactly.