Will this make my Smoked Brisket better?
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- Опубліковано 27 чер 2024
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0:00 - intro
1:35 - the brisket
2:12 - seasoning
3:43 - set the temperature on the Borniak
4:14 - smoke the brisket
4:47 - first check
5:06 - Texas BBQ Rub vs Classic BBQ Rub
6:11 - wrap in butcher paper
6:35 - rise up the temperature in the smoker
6:53 - second check
7:01 - resting
7:21 - the end result
8:22 - taste test
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KEYWORDS: Traditional Texas Brisket BBQ Seasoning or modern BBQ Rubs? Which one is better BBQ,Barbecue,smoked,grilled,how to bbq,recipe,food,pitmasterx,meat church,how to bbq right,kamadojoe,napoleon grills,ceramic barbecue,pellet smoker,beef ribs,brisket,max the meatguy,chef cuso,chuds bbq,4 2 10 method,3 2 1 method,texas crutch,roel westra,jeremy yoder,Texas barbecue rub,brisket seasoning,electric smoker brisket,smoked brisket recipe,butcher paper wrapping,beef tallow,smoker temperature,bark texture,BBQ experiment,perfect brisket, Texas BBQ Rub vs Classic BBQ Rub: Best Seasoning for Smoked Brisket
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Thank you so much for watching see you on the next video! - Навчання та стиль
Great respect for showing mistakes, even though we cannot taste it.
Making me hungry
He should have used your brisket 101 method, which has never failed me
Big thanks to Borniak smokers for sponsoring this video!
Where is morrison ?
They broke up.
I was just thinking the same thing!!
Same, where is Morrison?!?
He became vegan
You should try The Bearded Butcher Brothers (Black) my favorite.
Mouth watering❤
Good experiment
I love Greek spices from a local restaurant on mine
Excellent comparison Roel - I make my own Texas - "plus" rub which is probably pretty similar to your combo rub - Thanks. - Cheers!
Hi! To Jim!!
Try Indonesian food rawon, dendeng, and soto betawi....
How is the smoke profile on the Borniak vs your offset?
Summary my man just discovered Lawry's seasoning😂
indeed! Lawry's does some good stuff to smoking meats! Just be ready to experiment with the amount to suit your taste. 🙂
"overcooked aaa-littlebit". lol. I was yelling please no!!!
🙋🏻♂️ Hey Pitmasterx‼️ as usual always a great video‼️
It would be nice if among the information you could give, step by step, the weight of the meat and the 3 related measurements, the duration of the cooking times for the various phases and the related °C/F; this would help a lot for all those cases where you have to carry out approximate cooking, rather than with precision instruments. If you are free for next July 12th I will gladly invite you to my birthday party 🔥🥩😉👍🏻
Hey pitmaster X good job on those briskets it looks tender and it looks juicy great job. Question for you. I know that there are times when meat has to set in this video. The briskets set for 10 hours. Will bacteria set in the meat, leaving it set so long wrapped in paper in the barbecue.
As long as you hold it at or above 150 F or so, the brisket can hold for many hours. In Texas, places hold their BBQ for 12-17 hours. It’s called a “hot hold”.
*Pitmaster X ----> The BBQ Wizard*
I've been wondering more about injection. Is it foolish for a brisket? And why not inject some additional fat - like a mayo/mustard mix or even just mustard for flavor?
Morrison=Angel except on a pellet smoker instead of dry aging him
@pitmaster X quand you try with Dr.pepper?
Morrison?
DID YOU DRY AGE MORRISON???
What smokers are those
Borniak
morrison ?
Why resting the meat? Have you ever tested the difference between non-resting and resting the meat? Now the brisket is overcooked. Here is a test of resting meat ua-cam.com/video/pYA8H8KaLNg/v-deo.htmlsi=RnDQKjY5r9FkjOFB
Where the fuck is Morrison???
It seems really stupid to me
The video is in English and the subtitle is in English hahahaha damn the Americans were intelligent🤣🤣🤣🤣🤣🤣🤣🤣😂😂😂😂😂😂😂
morrison?