I like these longer videos, Mike. Very relaxing, especially with the sounds of nature very prevalent in the background. It’s funny how sometimes the worst brisket at the start is better than the best at the beginning. I had one like that one time, too. Thanks for taking the time to make the video, sir!
Another great video, I normally put mine in an aluminum pan with some liquid in the bottom of the pan, enough to cover the bottom. I cover w aluminum foil to finish, pull at 203-205 and then go to rest for a few hours. But the plastic wrap and overnight rest is something I haven’t tried. My son does an overnight rest but I believe he pulls at 190 or so, rest overnight in the oven at 140-150 and then he slices. Thanks for the video Mike.
Damn good looking brisket Mike. Better watch that rooster though, that guy is a camera hound. If you're not watchful, he might sneak off to Hollywood to try to become a star...LOL
I just came across your channel. Just subbed and 👍🏼. Love the video! You turned that pitiful brisket into a masterpiece. I was thinking of getting the Brazos as my first offset pit. What are your thoughts on that pit? I see you’ve done some mods to yours.
Hey Mike I love you channel I've been watching you for a while now..... I have a question do you rap it in seran wrap when it drops down to 140 or do you wrap it as soon as you take it off the smoker before letting it rest?...thanks
I dont measure a set temp, I just leave it out for an hour or two then wrap. If you wrap as soon as it gets off the pit it'll carry over and over cook. Thanks for watching!!
Another great video. 👍🏼👍🏼 I usually get my briskets at Sam’s club and yes you do have to really pick through them to find 1 or 2 decent ones. I’m actually smoking 2 briskets today. 1 of the 2 had a big chunk of fat missing in the flat area leaving the meat exposed. 🤦🏻 I wrap mine in butcher paper with tallow and pull at about 190*-195* depending on feel of the probe sliding in. Then I usually put it in a cooler until morning and they come out pretty damn good! But, I’m going to try wrapping it in the suran wrap like you did here. Did you leave it in the same butcher paper that you smoked in when you suran wrapped it or did you wrap it in new butcher paper first?
@@MikeBrownBBQ I wrapped my last two briskets in suran wrap and it’s definitely going to be my go to now. I put them in my oven at 170* because that’s the lowest it would go but it came out great. I liked the results so much that I just ordered a hot box food warmer. 🤙🏼
Great video Mike. Something peaceful about the scenery and having that beautiful smoker outside putting in work. Cheers my friend.
Thanks!! Yep, I live that country live and wouldn't have no other way!!
Good to see you back brotha. Always good seeing you manipulate that fire
Thanks Brotha 🍻
Awesome video Mike. I just love how detailed your videos are. Great work!!
Thanks!!
Brisket looks amazing! Idk if I'd fire up a big ol stick burner for one brisket though but sometimes it's worth it haha!
Thanks, that gives me the best possible brisket. I did smoke some chicken thighs and porkchops when I got done tho.
Mike is the bbq badass, look around he is surrounded literally by a forest. Do you agree Mike is one of the best on UA-cam?
I like these longer videos, Mike. Very relaxing, especially with the sounds of nature very prevalent in the background. It’s funny how sometimes the worst brisket at the start is better than the best at the beginning. I had one like that one time, too. Thanks for taking the time to make the video, sir!
Thanks!!
Nice vid, your fire management skills are top notch
Thank you!!!
Your juiciest brisket yet Mike! Looks awesome!
Thanks Al!! It was pretty darn good!!
Another great video, I normally put mine in an aluminum pan with some liquid in the bottom of the pan, enough to cover the bottom. I cover w aluminum foil to finish, pull at 203-205 and then go to rest for a few hours. But the plastic wrap and overnight rest is something I haven’t tried. My son does an overnight rest but I believe he pulls at 190 or so, rest overnight in the oven at 140-150 and then he slices. Thanks for the video Mike.
Thanks for watching John!!
Tasty looking dinner my friend. Awesome 🍻🔥👍
Thanks!!
Darn good looking Brisket Mike!
Thanks!!! It'd been Thanksgiving since I smoked a brisket, it hit the spot!!
Fantastic cook Mike! Great results! Let’s see you do a tri tip!
Thanks!! I'll do one soon.
I agree about the briskets available in the stores - that’s why I have gone to shoulder clods
Yep since covid it has sucked
I want to do a clod soon
@@BrisketMedic me too!!
Everyone should try one at least once. Nothing like brisket. If you've ever smoked a chuck roast, that's the flavor clod has.
@@duanehenicke6602 that’s what I’ve heard. I want to do one SOON
Nice - that’s a 4 beer video I can watch later today !!
Thanks, Ted!!
Really detailed video, well done mate
Thanks!!
Damn good looking brisket Mike. Better watch that rooster though, that guy is a camera hound. If you're not watchful, he might sneak off to Hollywood to try to become a star...LOL
Thanks, that dam bantam rooster is a pain in the ass, every time I shoot he's gotta sit their and crow the whole time!!
Nice job Mike!!! Thinking of getting a 250 gallon for the backyard debating if it's too large for me
Thanks!! Get the 250-Gallon Offset, you won't regret the extra space!!
Thumbs up Mike, way way up…
Thanks!!
Great vid brother!
Thanks Brother!!
I just came across your channel. Just subbed and 👍🏼. Love the video! You turned that pitiful brisket into a masterpiece. I was thinking of getting the Brazos as my first offset pit. What are your thoughts on that pit? I see you’ve done some mods to yours.
Thanks!! It's a good starter/backyard pit for the price point. I don't have mine no more I sold it.
Hey Mike I love you channel I've been watching you for a while now..... I have a question do you rap it in seran wrap when it drops down to 140 or do you wrap it as soon as you take it off the smoker before letting it rest?...thanks
I dont measure a set temp, I just leave it out for an hour or two then wrap. If you wrap as soon as it gets off the pit it'll carry over and over cook. Thanks for watching!!
Another great video. 👍🏼👍🏼 I usually get my briskets at Sam’s club and yes you do have to really pick through them to find 1 or 2 decent ones. I’m actually smoking 2 briskets today. 1 of the 2 had a big chunk of fat missing in the flat area leaving the meat exposed. 🤦🏻 I wrap mine in butcher paper with tallow and pull at about 190*-195* depending on feel of the probe sliding in. Then I usually put it in a cooler until morning and they come out pretty damn good! But,
I’m going to try wrapping it in the suran wrap like you did here. Did you leave it in the same butcher paper that you smoked in when you suran wrapped it or did you wrap it in new butcher paper first?
Thanks, 6 left it in the same butcher paper. Wrapping in that saran wrap and overnight resting the brisket is my go-to method right now!!
@@MikeBrownBBQ I wrapped my last two briskets in suran wrap and it’s definitely going to be my go to now. I put them in my oven at 170* because that’s the lowest it would go but it came out great. I liked the results so much that I just ordered a hot box food warmer. 🤙🏼
Hell yeah!! Glad it worked for you!!
I just buy choice grade from Winco a lot of the times they have more marbling than the primes that I’ve been buying from HEB
Yep. Sometimes I find select grades with more marbling too.