This is how my dad cooked briskets and he always has. This is Old school. When we moved to Texas everyone would look at him like he was crazy. FAT side down!, WHAT! MOB! WHAT! But when they gave it that first taste, everyone was asking can Leroy the cook the brisket for Thanksgiving and Christmas. I grew up starting cooking brisket in the Texas way for a few years. Then I came back to old tried and true and to this sticking with it. If I could give this video a 1000 thumbs up I would.
Funnily enough the old school in Texas is direct heat too. The super trimmed offset stuff really exploded in the 90s. Meat City market in Giddings still do direct heat briskets.
I cannot believe I am only now finding this man's channel. 52 smokers of various types and did this select brisket with no trimming and it came out like a champ. I follow mostly the new school guys from Texas, but I love learning Q from all over the US.
This feels authentic, real. It’s hard not to like him. His chill calm manner is soothing. He is clearly knowledgeable. Who doesn’t like learning something new? The final product looks delicious.
This is the best brisket recipe I've seen. Very easy, straight forward and no nonsense and the final product had my mouth watering. Thank you for sharing.
It was interesting seeing a different take than the Texas style brisket that basically everyone on UA-cam does. I'll admit I was a bit skeptical when you said it was only going to cook about 6 hours. That looked like a 10 hour size brisket at least. Your results made me a believer. I may have to come back and take some notes before my next brisket cook. Salute!
I love how you keep things so straightforward and show us the no-nonsense fundamentals of amazing southern BBQ. There's no better style of cooking on this planet! Well, that's my opinion anyway.
I'm on my second brisket now with your recipe and method. The first one was hands down the best brisket I've had anywhere or cooked myself. And I'm hyper critical of my food.
I usually don't finish watching these types of cooking videos, especially Brisket Smoking. You are the only one who doesn't cut off the fat In all the videos I've seen and I think the same as you. I learned something new today or something Old School ,either way this is method I will start using, with your permission of course. I really appreciate the way you presented this video, very informative and the calmness in your voice is something you don't see much. Thanks very much for posting this, you now have a new subscriber and I will definitely check out your other videos. LOOKS DELICIOUS 😋..
Thank you so much and yes I leave that fat on because a pretty Brisket is not a tender one the fat is my heat bumper. Thank you for the sub and I do hope you find great content in some of my other video's. We also have a new channel Side Dishes and More you can see other food videos on Aswell. Smoke on my friend.
You followed my cardinal rule, " Don't overthink it ". I learned almost the same technique from old friend about 25yrs ago. Although he didn't mop, his method was virtually the same. Your calm demeanor was refreshing to watch. IMO, bbq should be relaxing and enjoyable. You did just that! Thank you.
I went down the brisket rabbit hole and this video makes the most sense to me. Keepin’ it simple! Thank you for taking the time to make this video. By the way seeing all you BBQ/grills/smokers makes me think if you played guitar, you’d have HUNDREDS of guitars! God bless you, sir!
My granddaddy to my dad to me as a 10 year old and I’m 57 now. We’ve done our bbq old school. Enjoyed your video and it proves old school has always works. Take care I’ll be watching.
Yes sir so many people try and reinvent the wheel and lost family past down recipes die. I'm using my God given gift to keep that old school tradition going. Thank you for watching and great to have you aboard sir.
I used your exact same technique on that 12 pound shoulder clod I mentioned previously - worked perfect - 6 hour cook on my direct heat cooker - everyone loved it - after I removed from the foil - I wrapped in butcher paper and let it rest 14 hours in my warmer
😲 WOW! You are the Indiana Jones of Southern style BBQ🤠. I loved the wood and charcoal combo. I do that myself got laughed at couple times for doing it, however everyone that cooks has their own signature to their art. Truly amazing technique; very old school. Appreciate the used of aluminum 👍 and all the gloves as well as explaining the types of gloves 🧤🧤🧤 you are a great foodie. Your setup is great. 52 cookers means, each one is different💯. Knowledge/style, flavor and hygiene that's what great cooking and recipes are about. Five Stars🌟🌟🌟🌟🌟
I prefer the coal & wood combo myself. Wood is good but I don't like the way it can overpower food, especially if you have the wrong wood such as mesquite.
I liked the fact you didn't trim the brisket--especially cooking over direct heat. That fat cap will help protect the meat--and give incredible fat-smoke flavor as it drips over direct coals! Excellent!!!
Back in the '50s, my grandfather 'Big' John Whatley, would grill ribs, chickens and sausages to sell on the weekends. He used a DYI brick grill. People would line up down the alley waiting to buy his meats. When I was old enough, around 5yrs old, I would help him by bring fire wood and foil. My dad made awesome ribs on a one of picnic grills! I had brought him a Weber grill, but he got sick (1986) before he could use it..I kept it and used it for 25yrs, until I moved and couldn't bring it. I did buy another Weber, and used it to smoke and grill. I was on the fence about buy a pellet smoker but after watching your video..I brought a Pit Barrel. I just set it today and put in one large rack of spareribs and two whole chickens that I cut in half. I just took out the two chickens, I wish you could see them. The ribs have about another 45mins..I wish you could see them as well...Next week will be brisket!
Excellent Stuff!!! Ive been cooking southern style BBQ all my life. Your style reminds me of my Dad. He started teaching me how to cook/grill when I was around 10 years old. I'm now pushing 60yo and this video was a TOTAL inspiration to me. Keep doing what you do.... I have just now stumbled onto your channel but I WILL check out all your videos.
Today was my first ever brisket. I literally followed your recipe including the Walmart select brisket. To be honest......it wasn't that bad. I need more practice on my drum smoker but everyone loved it. Very few leftovers. Thanks for the great video...Sticking around. Not going anywhere.....
Great video man! I have the same barrel. To many UA-camrs are all about buying expensive briskets and trimming them to look pretty. Bbq is about making a cheap piece of meat taste good. I think most UA-camrs put people off with all their “rules”. You do it how it’s meant to be done👍🏻
Thats the way to cook! No need for 10 different ingredients added , no huge fire, let the fat give the meat that flavor & natural juices. My favorite cook/BBQ master right here!
😊 I love a set it and forget it cooker. I love love the way you teach and give details ✨️ no one wants to waste time energy effort and money buying meat and it's not good eating 😅
I love the fact that he doesn't trim the fat from the beef brisket; and, he sprinkles the black pepper from the can rather than make an irritating show of using a pepper grinder like most cooks do on their shows.
This charcoal/wood technic is incredible. Thank you. I have a 22” Weber. Don’t have splits but used hickory and apple chunks. I had a few chicken thighs and Italian sweet sausage. Nice smokey flavor but not too Smokey. Love the hat. I love the education you provide too. Been smoking and grilling for years but you offer a new approach.
You are very welcome; sir and I am just putting out content I would like to see. Sounds like you know what you're doing. And having fun doing it. Thank you for your great kind words. Stick around don't go anywhere.
Great Vid. I like the way you get away from the every one else is doing A very different perspective on cooking style. Will be using your recipe for brisket this weekend, Thanks
Thank you and I am just bringing back the old school BBQ techniques that so many people lost the fun in and simplicity. Have fun with the cook and just pull it at 198-200 degrees and you can't go wrong.
My 26in weber kettle is what i exclusively use for briskets. I do fat side up on the kettle, when i used to use my weber smokey mountain i go fat side down
He did a fantastic job, and you kept your kitchen controls airtight, whatever recipe you stuck to that’s what you used, and it yielded the result. That brisket looked fantastic, in your cooker, where you smoked it, that was a simple apparatus, how do you do simply fantastic results, good job!
I'm new to your channel. I once went to barbecue school back in the 90's. I've since gotten away from cooking on the grill. Looking at your channel is very inspiring. I will get back to barbecuing thanks to you. Thanks again for sharing your expertise.
This dude is straight up legit! I ate this type of BBQ growing up before I left for the military 30+ years ago. Now I am back down in LA (Lower Alabama) and I am looking forward to cooking this brisket. I might just fire up the Pit Barrel this weekend, if it stops raining.
@@bbqsouthernstyle Great recipe. Everyone at the family BBQ said it was excellent to include my wife, a Texan. I would rate my performance a "B". I thought the flat got a little too dry. I might have run at too high temp. I was having trouble with my temp unit. I will definitely use the recipe again. Practice makes perfect.
I just found your channel and I am impressed with your talents and skills 👌. I'm a retired Fireman and was the Chef in the Fire 🔥 Department 🔥. Thanks for sharing your talents with me.
Favorite BBQ joint growing up we sat between the open pits to eat. I have a 3k offset smoker that sits in the garage while my pit barrel churns out the “old school” pit flavored ribs. Great video. Here’s to old school
Excellent work on the Pit Barrel Brisket Bud! Your videos, techniques and foods are fantastic. I like that you are real and genuine. I have a Pit Barrel and use it often. Thanks for this great video. I can really appreciate the efforts involved in making this. Have a great weekend!
I did my brisket almost exactly how you did except I have a little electric smoker. I cooked for 12hrs. Came out beautiful. Thank you for your advice. One day I'll have cooking options as well.
Great Video. Super presentation. I had to laugh when he said that he had like 50 smokers and grills. I do too! Well maybe not 50, but a lot! My wife thinks I am crazy. He is right. Each grill or smoker has a purpose. I have cooked cheap brisket just like this on a pit barrel smoker and it always turns out great.
It’s great to see who you take the time out to show everyone who to cook the right way .learning something knew about B.B.Q, and who to make your meal better and very delicious.
I definitely need to try this on my Weber kettle. The only thing I think i would miss is that candy like fat cap doing fat side down, but I do know what you mean about having the fat hit the coals. I throw fat on coals a lot when I cook for flavor. *edit* Also THANKS for sharing that mop sauce recipe! my buddy used to do this to all his barbeque when i lived in Alabama but he passed away and kept his secrets. I do remember he used butter in his instead of lard though
On a kettle id go fat side up because it will be indirect im assuming? He said all his cookers are direct heat. In that case id go fat side down. On a kettle its not going to drip on the coals if your doing indirect.
Damn!!!! You got this figured!! Love the preamble and then the goddamn evidence. When you flipped that chunk of brisket that was the best I've ever seen. Beauty!
As a KCBS Judge, that Briskey definitely gets a 9 on Appearance from Me and I'd wager the other categories would be 9, as well! Thank You for the great video and it is so good to see a low salt and simple seasoning that is there to enhance the meat not mask it. Oh! And thanks for the shout out for tin foil....This is exactly why I use foil as opposed to greaseproof or Butch paper....Plus, I am way too tight to fork out for Butcher paper :D
Man I just found this channel and let me tell you I have watched a lot of videos on how to smoke a brisket I will add the method to my arsenal I mean this was the one great video
I absolutely love options myself so you're a man after my own heart! You are definitely a BEAST when it comes to smoker's! definitely need to up my game! OMG I'm drooling over here, that brisket is A THING OF PERFECTION!
I just found your channel today and WOW that brisket looked amazing. I am watching it again with my wife now. I am going to smoke one Friday for her birthday and I am going to try your method on my homemade uds. Thxs for the video.
UPDATE So I got up at 5 this morning and started the fire in my uds and had the brisket on at 6. Pulled it at 12:45 and rested until 3:30. Followed your process to the T and it was amazing. Everyone wants me to make them all this way now. Fine with me, less than a 7 hour smoke and amazing great results. Thank you again for sharing with us your expertise as a pit master.
@@ronm8306 Hay that is awesome the drums cook that Brisket like no other lol glad you had a great cook and thank you for the great feedback. The main reason it came out fantastic is because of you and your skills. You're a true Pitmaster now welcome to the family.
52 smokers - I thought I was bad with 4 grills/smokers and a Blackstone🤣 ….I’m loving his mop sauce - I usually use 2 shots of my favorite bourbon (I mostly use J. Daniels) beef broth, apple cider or apple cider beer…oranges, honey and water)…..loving your recipes!
Followed this process for my first smoke my piece of brisket being smaller so, first cook 1hr then baste (your recipe) then just another hour 2nd baste brought probe temp upto 75C . Then foil wrapped brought probe temp tp 95c. Rested in esky for another 2 hours. turned out great my guests really impressed. Thanks for this video. PS I'm in Western Australia so had to convert temps
I stumbled onto your channel today this is the 4th video of yours I've watched. I have always wanted to make brisket but am afraid I'll mess it up. I will give this a shot I know it was delicious. Keep up the awesome videos.
Just found your channel. My first brisket not too happy. 2nd brisket better. I'll take what you've explained and hoping for third time a charm scenario. Thanks for the lesson.
I have to admit. I was hesitant and doubtful of this brisket. But I made it for the 4th of July and everyone tore it up, I followed your recipe to the T. Thank you thank you and thank you. Now the only thing I would do different is cut enough for myself to have for leftovers. LOL😎🫡
From a fellow smoker....
This is one of the BEST Brisket videos I've seen. Much respect 🙏
Thank you!!!
I appreciate that!
@@bbqsouthernstyle This guy is a star!!
hey im a smoker to mate but ive never cooked anything 😉👍
That look goo@@adam8822good
This is how my dad cooked briskets and he always has. This is Old school. When we moved to Texas everyone would look at him like he was crazy. FAT side down!, WHAT! MOB! WHAT! But when they gave it that first taste, everyone was asking can Leroy the cook the brisket for Thanksgiving and Christmas. I grew up starting cooking brisket in the Texas way for a few years. Then I came back to old tried and true and to this sticking with it. If I could give this video a 1000 thumbs up I would.
lol as long as you came back to the way your dad did it that's all the matters great story and thank you. I give you a thumbs up on that.
Funnily enough the old school in Texas is direct heat too. The super trimmed offset stuff really exploded in the 90s. Meat City market in Giddings still do direct heat briskets.
I cannot believe I am only now finding this man's channel. 52 smokers of various types and did this select brisket with no trimming and it came out like a champ. I follow mostly the new school guys from Texas, but I love learning Q from all over the US.
Thank you and thank you for watching sir, we bring old school and new from around the world. Always good to mix it up a bit.
@@bbqsouthernstylehuge fan..any tips for cooking this on a barrel charcoal grill to finish in 6 hrs? Temp?
great video to understand 😂
This feels authentic, real. It’s hard not to like him. His chill calm manner is soothing.
He is clearly knowledgeable. Who doesn’t like learning something new?
The final product looks delicious.
This is the best brisket recipe I've seen. Very easy, straight forward and no nonsense and the final product had my mouth watering. Thank you for sharing.
It was interesting seeing a different take than the Texas style brisket that basically everyone on UA-cam does. I'll admit I was a bit skeptical when you said it was only going to cook about 6 hours. That looked like a 10 hour size brisket at least. Your results made me a believer. I may have to come back and take some notes before my next brisket cook. Salute!
Ten four your always welcome on the block thanks for stopping by.
I love how you keep things so straightforward and show us the no-nonsense fundamentals of amazing southern BBQ. There's no better style of cooking on this planet! Well, that's my opinion anyway.
Thank you well said.
I agree bit what are the 2 pieces of rebar for? Is that to raise your grill up another level when you need it higher?
@@ronwilson5476 I was wondering the same thing.
The bars are to hang the food if you choose as in cooking racks of ribs, and you always cook with them in as they stabilize your cooking temp
Yes I agree.Skills
I'm on my second brisket now with your recipe and method. The first one was hands down the best brisket I've had anywhere or cooked myself. And I'm hyper critical of my food.
lol Thank you so glad I could help.
Truthfully man that was probably the best looking brisket I’ve ever seen. Thank you for sharing. Can’t wait to try. It looks absolutely delicious.
I appreciate that!
I usually don't finish watching these types of cooking videos, especially Brisket Smoking.
You are the only one who doesn't cut off the fat In all the videos I've seen and I think the same as you.
I learned something new today or something Old School ,either way this is method I will start using, with your permission of course.
I really appreciate the way you presented this video, very informative and the calmness in your voice is something you don't see much.
Thanks very much for posting this, you now have a new subscriber and I will definitely check out your other videos.
LOOKS DELICIOUS 😋..
Thank you so much and yes I leave that fat on because a pretty Brisket is not a tender one the fat is my heat bumper. Thank you for the sub and I do hope you find great content in some of my other video's. We also have a new channel Side Dishes and More you can see other food videos on Aswell. Smoke on my friend.
You followed my cardinal rule, " Don't overthink it ". I learned almost the same technique from old friend about 25yrs ago. Although he didn't mop, his method was virtually the same. Your calm demeanor was refreshing to watch. IMO, bbq should be relaxing and enjoyable. You did just that! Thank you.
Thank you for that and thank you for watching your comment said tons.
I went down the brisket rabbit hole and this video makes the most sense to me. Keepin’ it simple! Thank you for taking the time to make this video. By the way seeing all you BBQ/grills/smokers makes me think if you played guitar, you’d have HUNDREDS of guitars! God bless you, sir!
Thank you I love simple and yes if I had a guitar passion I would lol
My granddaddy to my dad to me as a 10 year old and I’m 57 now. We’ve done our bbq old school. Enjoyed your video and it proves old school has always works. Take care I’ll be watching.
Yes sir so many people try and reinvent the wheel and lost family past down recipes die. I'm using my God given gift to keep that old school tradition going. Thank you for watching and great to have you aboard sir.
I used your exact same technique on that 12 pound shoulder clod I mentioned previously - worked perfect - 6 hour cook on my direct heat cooker - everyone loved it - after I removed from the foil - I wrapped in butcher paper and let it rest 14 hours in my warmer
Good stuff! I remember you asking me if that would work and I said yes. Way to go sir.
😲 WOW! You are the Indiana Jones of Southern style BBQ🤠. I loved the wood and charcoal combo. I do that myself got laughed at couple times for doing it, however everyone that cooks has their own signature to their art. Truly amazing technique; very old school. Appreciate the used of aluminum 👍 and all the gloves as well as explaining the types of gloves 🧤🧤🧤 you are a great foodie. Your setup is great. 52 cookers means, each one is different💯. Knowledge/style, flavor and hygiene that's what great cooking and recipes are about. Five Stars🌟🌟🌟🌟🌟
Thank you so much and your so right on the coal wood combo. Old school allll the way, lol, so glad to have you watching and welcome to the channel.
I prefer the coal & wood combo myself. Wood is good but I don't like the way it can overpower food, especially if you have the wrong wood such as mesquite.
I liked the fact you didn't trim the brisket--especially cooking over direct heat. That fat cap will help protect the meat--and give incredible fat-smoke flavor as it drips over direct coals! Excellent!!!
I can honestly say that after watching 100's of brisket videos that is the best looking one I have ever seen! Fantastic job Sir!
Thank you, Direct heat is always the way, to go and that's Walmart brisket lol
Back in the '50s, my grandfather 'Big' John Whatley, would grill ribs, chickens and sausages to sell on the weekends. He used a DYI brick grill. People would line up down the alley waiting to buy his meats. When I was old enough, around 5yrs old, I would help him by bring fire wood and foil. My dad made awesome ribs on a one of picnic grills! I had brought him a Weber grill, but he got sick (1986) before he could use it..I kept it and used it for 25yrs, until I moved and couldn't bring it. I did buy another Weber, and used it to smoke and grill. I was on the fence about buy a pellet smoker but after watching your video..I brought a Pit Barrel. I just set it today and put in one large rack of spareribs and two whole chickens that I cut in half. I just took out the two chickens, I wish you could see them. The ribs have about another 45mins..I wish you could see them as well...Next week will be brisket!
I bet they look amazing chef!
I really like the way you explain everything I have no questions you covered it all and make really easy to understand - good job
Excellent Stuff!!! Ive been cooking southern style BBQ all my life. Your style reminds me of my Dad. He started teaching me how to cook/grill when I was around 10 years old. I'm now pushing 60yo and this video was a TOTAL inspiration to me. Keep doing what you do.... I have just now stumbled onto your channel but I WILL check out all your videos.
Thank you. I very much appreciate you
Awesome brother !!!!! Thank you for the lesson !!!!!!
Today was my first ever brisket. I literally followed your recipe including the Walmart select brisket. To be honest......it wasn't that bad. I need more practice on my drum smoker but everyone loved it. Very few leftovers. Thanks for the great video...Sticking around. Not going anywhere.....
Nice that's great to hear, big pressure on the first brisket but sounds like you nailed it. Great job.
I love this,..im going to start doing it this way...it absolutely makes sense...so delicious.💯😊👍 cheers🍻🍺🍻
You explain how to barbecue with simplicity. I feel like I can do it! Love the teachings and this channel.
You got this Go for it life is to short not to try lol and thank you for your support , we all need a hand up.
Great video man! I have the same barrel. To many UA-camrs are all about buying expensive briskets and trimming them to look pretty. Bbq is about making a cheap piece of meat taste good. I think most UA-camrs put people off with all their “rules”. You do it how it’s meant to be done👍🏻
100% spot on sir. Thank you for watching.
What is the rebar for
@@johnshelley7330 hanging ribs or chicken
Perfectly said!
That's the way brisket should be at barbque places but I can't find it that moist👍💯
Thats the way to cook! No need for 10 different ingredients added , no huge fire, let the fat give the meat that flavor & natural juices. My favorite cook/BBQ master right here!
Right! lol got to let all that fat work for you why not. Thank you for watching and Happy New Year!
😊 I love a set it and forget it cooker. I love love the way you teach and give details ✨️ no one wants to waste time energy effort and money buying meat and it's not good eating 😅
Thank you! I so hear you on that one.
I enjoy watching country style
I like no big deal 👍💪😎 love old
School
This channel is a hidden gem!!! I can't wait to try this
Thank you, Scott, and welcome to BBQ Southern Style we're just vamping up strap in your in for a ride.
I’m just going to call you the COOKER KING! That brisket is a thing of beauty 😘
I love it! Thank you and thank you for the nice compliment.
That’s money! We doing it Southern Style!!!
Thank you sir.
I love the fact that he doesn't trim the fat from the beef brisket; and, he sprinkles the black pepper from the can rather than make an irritating show of using a pepper grinder like most cooks do on their shows.
This charcoal/wood technic is incredible. Thank you. I have a 22” Weber. Don’t have splits but used hickory and apple chunks. I had a few chicken thighs and Italian sweet sausage. Nice smokey flavor but not too Smokey. Love the hat. I love the education you provide too. Been smoking and grilling for years but you offer a new approach.
You are very welcome; sir and I am just putting out content I would like to see. Sounds like you know what you're doing. And having fun doing it. Thank you for your great kind words. Stick around don't go anywhere.
Looks delicious and it must taste good.
Great Vid. I like the way you get away from the every one else is doing A very different perspective on cooking style. Will be using your recipe for brisket this weekend, Thanks
Thank you and I am just bringing back the old school BBQ techniques that so many people lost the fun in and simplicity. Have fun with the cook and just pull it at 198-200 degrees and you can't go wrong.
Thank you for the ladle. Mops are cute, but harder to clean and sterilize. I like your style. Old school. No fancy seasonings.
So true! Thank you for watching
My new favorite BBQ channel
Thank you brother
Sending good energy from the Carolinas 🙏
I appreciate that sir glad to have you watching. Thank you and God bless.
Very impressed on the way you do your brisket. This will be my way the next time because this method makes good sense to me.
Please do!
WOW!!! Simple and the best brisket we have ever had!!! Thank you for sharing this.
Nice! you are so welcome.
Yes fat side down old School smoking great job blessings to you and your family
Your cooking style is really great. I've been a little afraid to do a brisket on my kettle, but I'm going for it now, lol. Thanks!
My 26in weber kettle is what i exclusively use for briskets. I do fat side up on the kettle, when i used to use my weber smokey mountain i go fat side down
What was final temp when you pulled it after extra 2 hours ?
Your a serious grille man. Awesome
Thanks 👍
He did a fantastic job, and you kept your kitchen controls airtight, whatever recipe you stuck to that’s what you used, and it yielded the result. That brisket looked fantastic, in your cooker, where you smoked it, that was a simple apparatus, how do you do simply fantastic results, good job!
Thanks so much! 😊
That looks FANTASTIC
Thank you!
I've been trying to explain to my wife the "options" aspect of BBQ! Love the vid.
LOL most wives don't understand just like we don't understand the wife shoe options.
@@bbqsouthernstyle Very true! 🤣
I'm new to your channel. I once went to barbecue school back in the 90's. I've since gotten away from cooking on the grill. Looking at your channel is very inspiring. I will get back to barbecuing thanks to you. Thanks again for sharing your expertise.
Thank you and happy to have you. Grab a Weber kettle and join the fun.
This dude is straight up legit! I ate this type of BBQ growing up before I left for the military 30+ years ago. Now I am back down in LA (Lower Alabama) and I am looking forward to cooking this brisket. I might just fire up the Pit Barrel this weekend, if it stops raining.
Thank you sir and fire her up.
@@bbqsouthernstyle Great recipe. Everyone at the family BBQ said it was excellent to include my wife, a Texan. I would rate my performance a "B". I thought the flat got a little too dry. I might have run at too high temp. I was having trouble with my temp unit. I will definitely use the recipe again. Practice makes perfect.
@@lymanfaith1183 You got it's all in the practice and a B rating is great. You got this.
I have once thing to say.. I wish I lived next door to you. If only for the great smells which would waft over the fence. Top job Sir.
great job on that brisket.
I just found your channel and I am impressed with your talents and skills 👌. I'm a retired Fireman and was the Chef in the Fire 🔥 Department 🔥. Thanks for sharing your talents with me.
Any time sir and hot off to you for saving lives God Bless.
Favorite BBQ joint growing up we sat between the open pits to eat. I have a 3k offset smoker that sits in the garage while my pit barrel churns out the “old school” pit flavored ribs. Great video.
Here’s to old school
well said
I was a little skeptical at first, but now I rock with you!
Have to do this next summer as winter is coming. Saved video, thanks brother.
Any time!
Excellent work on the Pit Barrel Brisket Bud! Your videos, techniques and foods are fantastic. I like that you are real and genuine. I have a Pit Barrel and use it often. Thanks for this great video. I can really appreciate the efforts involved in making this. Have a great weekend!
Any time sir and you as well have a great weekend your kind words travel far.
I just found your channel down the UA-cam rabbit hole. I appreciate how thorough you are in your explanations. 🙏🏾 thank you
Awesome! Thank you! and welcome.
I never smoked a brisket. Your brisket looks amazing, and you didn't use over 50 ingredients. Good job! Thank you 😊
You are so welcome! thanks for watching.
This is the way! Love it!
Thank you!! old school on the way.
I really like your way of cooking a brisket ,I will try it ,thanks for your videos,😀😋😋😋
My pleasure
I did my brisket almost exactly how you did except I have a little electric smoker. I cooked for 12hrs. Came out beautiful. Thank you for your advice. One day I'll have cooking options as well.
You are so welcome and thank you glad I could help you.
Great Video. Super presentation. I had to laugh when he said that he had like 50 smokers and grills. I do too! Well maybe not 50, but a lot! My wife thinks I am crazy. He is right. Each grill or smoker has a purpose. I have cooked cheap brisket just like this on a pit barrel smoker and it always turns out great.
Thank you so much for watching
Food looks great. And from the ride in your atv to pick up some wood for your smoke , you have a nice place. Brad & Sherri in Dallas
It’s great to see who you take the time out to show everyone who to cook the right way .learning something knew about B.B.Q, and who to make your meal better and very delicious.
Our pleasure!
Dude, that was the prettiest brisket I've ever seen man. And now I want some dam brisket.
LOL thank you for the nice comment and for watching.
Refreshing to see the basics...with thorough info...professional delivery...good camera work..
Subscribed!
Thanks for the sub!
Good the take it back the simple days lol
I definitely need to try this on my Weber kettle. The only thing I think i would miss is that candy like fat cap doing fat side down, but I do know what you mean about having the fat hit the coals. I throw fat on coals a lot when I cook for flavor. *edit* Also THANKS for sharing that mop sauce recipe! my buddy used to do this to all his barbeque when i lived in Alabama but he passed away and kept his secrets. I do remember he used butter in his instead of lard though
Your welcom and any time.
On a kettle id go fat side up because it will be indirect im assuming? He said all his cookers are direct heat. In that case id go fat side down. On a kettle its not going to drip on the coals if your doing indirect.
Damn!!!! You got this figured!! Love the preamble and then the goddamn evidence. When you flipped that chunk of brisket that was the best I've ever seen. Beauty!
Holy smokes that thing is juicy! Nice video
Thank you It was great
It's look delicious and I like the way you broke down how to cook the brisket real simple.
Thank you.
As a KCBS Judge, that Briskey definitely gets a 9 on Appearance from Me and I'd wager the other categories would be 9, as well!
Thank You for the great video and it is so good to see a low salt and simple seasoning that is there to enhance the meat not mask it.
Oh! And thanks for the shout out for tin foil....This is exactly why I use foil as opposed to greaseproof or Butch paper....Plus, I am way too tight to fork out for Butcher paper :D
Amen Brother! lol thank you.
Man I just found this channel and let me tell you I have watched a lot of videos on how to smoke a brisket I will add the method to my arsenal I mean this was the one great video
Thank you so much. Check out the newer on I have more info in that one too. Hope it helps and thanks for watching.
Excellent video, great pointers and can’t wait to do my own.
Honestly the brisket looked like a little baby wrapped in foil…
Delicious! Southern Style
lol thank you .
A great piece of meat, I would eat it through a computer monitor
lol Thank you and Welcome aboard.
This is my vibes ❤ watching from jamaica ❤❤❤❤
Thank you for for the love.
@@bbqsouthernstyle let’s do a collaboration
I am going to try this. you made it look so simple. EXCELLENT video!
You can do it! Thank you!
Simply the best. Great video on your style
Glad you enjoyed it!
I absolutely love options myself so you're a man after my own heart! You are definitely a BEAST when it comes to smoker's! definitely need to up my game! OMG I'm drooling over here, that brisket is A THING OF PERFECTION!
I appreciate that! Thank you.
I just found your channel today and WOW that brisket looked amazing. I am watching it again with my wife now. I am going to smoke one Friday for her birthday and I am going to try your method on my homemade uds. Thxs for the video.
Your so welcome and a big Happy Birthday to the wife. Keep the cooker around 280 degrees and thank you for watching.
UPDATE So I got up at 5 this morning and started the fire in my uds and had the brisket on at 6. Pulled it at 12:45 and rested until 3:30. Followed your process to the T and it was amazing. Everyone wants me to make them all this way now. Fine with me, less than a 7 hour smoke and amazing great results. Thank you again for sharing with us your expertise as a pit master.
@@ronm8306 Hay that is awesome the drums cook that Brisket like no other lol glad you had a great cook and thank you for the great feedback. The main reason it came out fantastic is because of you and your skills. You're a true Pitmaster now welcome to the family.
Im from Toronto Canada and I've never cooked a brisket but if I do ill try your method bro!!
Man you make that really good, great job
I appreciate that!
52 smokers - I thought I was bad with 4 grills/smokers and a Blackstone🤣 ….I’m loving his mop sauce - I usually use 2 shots of my favorite bourbon (I mostly use J. Daniels) beef broth, apple cider or apple cider beer…oranges, honey and water)…..loving your recipes!
Thank you I have more cookers now days 🤣🤣🤣
I like everything that present❤,sooo smooth n genius with it.SOUTHERN STYLE!!😊
Thank you very much
I normally cook on a offset. I think I’m gonna have to make me a drum smoker. Great job.
A great piece of meat, I would like to eat , thank you for sharing your beautiful videos
Awww thank you and your food looks awesome too.
Thank you ☺️
I don’t know how to smoke meat or fish but watching your videos it makes me want to buy a smoker🤣🤣🤣Thank you for your tutorial videos.👍
You can do it!
Followed this process for my first smoke my piece of brisket being smaller so, first cook 1hr then baste (your recipe) then just another hour 2nd baste brought probe temp upto 75C . Then foil wrapped brought probe temp tp 95c. Rested in esky for another 2 hours. turned out great my guests really impressed. Thanks for this video. PS I'm in Western Australia so had to convert temps
Nice! Great job! Glad to always hear our video's helped people have a fantastic time eating great food together. Hats off to you Pitmaster.
Excelente BBQ es el mejor .
Gracias my friend.
Just found your channel and subbed. We never trimmed our briskets before cooking. Great video.
Thanks for the sub!
I can’t stop watching this video. Going to Walmart tomorrow and gonna try it on my WSM without a water pan. 290 Hot and fast!! 6 hours and rest. Wow
This was a "master class" smoke show! Thank you!... im drooling!
LOL Thank you and sorry for the Drool
excellent! Looks so delicious and succulent just like you said it would be. Made my mouth water!
Just found you, love your style
Thank you so much I very much appreciate it. Welcome aboard.
Man this pit barrels are no joke. I use it almost every time I smoke now. Appreciate the great video brother.
Any time my friend.
I’m learning right now how to bbq. And smoking. You make it so easy ! 👍🏼😂😂😂
Thank you sir I try lol
Please continue giving instructions on how to cook, and share your wealth.
You got it sir.
JSASANTOS from Guam 👍
Love the brisket. Simply explain love it
New Subscriber. Look forward to more of these cooks.
Thanks for subbing!
God Bless you brother 💯. Im glad to see this technique
I appreciate that
I stumbled onto your channel today this is the 4th video of yours I've watched. I have always wanted to make brisket but am afraid I'll mess it up. I will give this a shot I know it was delicious. Keep up the awesome videos.
That barrel cooker is the only way to go for brisket I feel.
@@jeanettejohnson7315
Awwww thank you Jeanette that means a lot.
Just found your channel. My first brisket not too happy. 2nd brisket better. I'll take what you've explained and hoping for third time a charm scenario. Thanks for the lesson.
I have to admit. I was hesitant and doubtful of this brisket. But I made it for the 4th of July and everyone tore it up, I followed your recipe to the T.
Thank you
thank you and thank you.
Now the only thing I would do different is cut enough for myself to have for leftovers. LOL😎🫡
Great to hear! lol
Man thank man for this really.... thanks
You're welcome!