Hey man, just caught you checking in on Neeves live, you got me excited with the question you asked Jerad ;- "what Spyderco model would he like to see you do next?!" For me my choices would be PM2 with super deep hollow grind on the tanto blade, or the PM2 Wharncliffe, or the Stretch XL G10. Keep up the great work, you da man with the best heat treat, ha, 👍
Either a steep saber hollow ground or full convex C54 Calypso with handle like the original black micarta version but with steel liners. Same with the C52 Jr.
Last day in Texas before I head back up North. Been taking advantage of all the great food down here; smoked brisket first among them. A well done brisket is sublime. Yours looks amazing.
BBB, any word on putting 15v into the "Non-Sprint" Spyderco rotation? I would love to see the Manix 2 Light Weight in 15v. You did a great job with the heat treatment... Getting 850ft + of cardboard with my edge and stock Spyderco edge angles. Thanks again! : )
the tip of my flat always comes out drier because I don't trim as much as you/they do. But I'm ok with that b/c I know those first couple cuts aren't the ideal cuts and it just means some larger burnt end chunks that need to be eaten first
In my opinion, I'd rather just cook those trim pieces separately so they don't dry out the bigger part of the meat. I'm spending so much time cooking the brisket I have to value my time investment. Again IMHO
Being a Dinosaur, I have never had the need for a sharp knife. 🤪 If I only even need to open a package for my food, then I guess I'll need to learn how to sharpen a knife or buy food that has a "pull here" tab. 🤣
I would cook that Sous Vide at 150 or so for a long time. And then sear in a pan. A crispy sharp knife is important for slicing into that cooking style too. You have taught me to be more aggressive than I tend to be about steel removal. I use a wicked edge machine and an old sharpmaker for touch ups. ua-cam.com/video/mz4AMUAalJQ/v-deo.html Still learning from your videos even though I am an old dog.
It's brisket, not a chuck roast or prime rib. Its filled with connective tissue that needs the internal temperature brought up higher than 150f and done very, very slowly otherwise it will come out like rubber in even in a sous vide. 150f is too low for this cut.
Sous vide can be useful for a brisket BUT I still finish at 198 with a couple hours smoking. SV just lets me skip the stall and a day of tending the fire. Anyhow, that brisket looks perfect!
Looks amazing even though I prefer smoked pork, raised in Alabama I don't think I ever even tried smoked beef until I was an adult, it just doesn't do it for me in any cut, I prefer my beef in either steak form grilled on high heat or a roast in a slow cooker, beautiful work though Shawn, you definitely know your way around smoker, that smoke ring is top notch
@@fallenstudent1103 oh definitely, it would be insanely tough otherwise, that's why I love beef in a slow cooker, set it on low for 8 hrs seasoned however you like, Im just saying given the choice my money is going to pork in a smoker, Its just a preference, I promise I'm not trying to start shit on Shawn's video, he clearly did a superb job, I was just throwing my 2 cents out there to see if I was the only one who felt that way
@@mnjcosbyI like beef brisket because it is extremely challenging to pull it off. You almost can't even get it in a restaurant done properly. They often don't cook it in a way for it to turn out like you see in this video. It's often too dry or chewy or mushy.
@@FearNoSteel I have a feeling that has a lot to do with it, I've never visited where it's the more dominate BBQ so I would describe brisket I've tried that same way, the multiple times I've seen yours it's looked amazing, I just need to get my hands on the real deal it seems
There is a hidden complexity and mastery that goes into creating it. Pork barbecue is not as finicky and can be hidden more with barbecue sauce. With good brisket, everyone knows you don't use barbecue sauce.
Nice brisket, nice watch (huge seiko fan), nice knife; but love hearing a child's laughter the most.
BBB, you sir may just be one of the most interesting men I have ever stumbled across . Well versed in any field you find interest in. Cheers mate.
🤤 that bark brings a tear of joy to my eye. Man do I need to get a smoker!
It's kind of amazing there are some people who don't know what this is. Boy are they in for a treat one day.
Man in the Apocalypse with a knife like that, you’ll be able to fillet an elk
That shot at 1:52 is almost as mouth watering as your microstructures!!
Hey man, just caught you checking in on Neeves live, you got me excited with the question you asked Jerad ;- "what Spyderco model would he like to see you do next?!" For me my choices would be PM2 with super deep hollow grind on the tanto blade, or the PM2 Wharncliffe, or the Stretch XL G10. Keep up the great work, you da man with the best heat treat, ha, 👍
Oh yeah, Yojimbo would be bad ass as well!
Either a steep saber hollow ground or full convex C54 Calypso with handle like the original black micarta version but with steel liners. Same with the C52 Jr.
Perfect! I don't order brisket out often. Most places wreck it. When its done right, oh man!
That little love pat😂
Thanks, Sean. Now I'm hungry again. You are still the man!
Nice crust and juiciness!
that's a cut of beef right there
Last day in Texas before I head back up North. Been taking advantage of all the great food down here; smoked brisket first among them. A well done brisket is sublime. Yours looks amazing.
I like how it passed the Jello test! Packers are one of my faves...
We need BBB BBQ Brisket for some reason or jerky on your website
Mans living life
Damn, now I'm hungry.
Come on man I just ate😂
Great trim job and great cook! It's been too long since I've done a brisket over here.
1:03 That thing was twerking 😯
I think you would love a yanagiba 👌
Have you ever done work with meat in a butcher shop or anything? You are damn good.. at like everything hahahah 🔥🔥🔥🔥🔥
You are an artist with a knife. And now I am hungry!
Way to trim, Shawn! I’d pull it off at 150 deg F but I’m a different kinda cat 😉👍
Thanks, 150F is not an option with this cut of meat. Beef brisket has too much connective tissue. It would chew like rubber if served at 150f
Great point! It looks like it was a bullseye 🎯 👍
Well .... I'm hungry
Some good tallow there
Damn that brisketussy looks 🤤
BBB, any word on putting 15v into the "Non-Sprint" Spyderco rotation? I would love to see the Manix 2 Light Weight in 15v.
You did a great job with the heat treatment... Getting 850ft + of cardboard with my edge and stock Spyderco edge angles.
Thanks again! : )
Super aerodynamic! I am still thinking what to cook this weekend. Brisket or beef rib? 🤔
Brisket!!!!!!
Meat & Knife ASMR, I'm all in!
the tip of my flat always comes out drier because I don't trim as much as you/they do. But I'm ok with that b/c I know those first couple cuts aren't the ideal cuts and it just means some larger burnt end chunks that need to be eaten first
In my opinion, I'd rather just cook those trim pieces separately so they don't dry out the bigger part of the meat. I'm spending so much time cooking the brisket I have to value my time investment. Again IMHO
Made me hungry!!
Being a Dinosaur, I have never had the need for a sharp knife. 🤪
If I only even need to open a package for my food, then I guess I'll need to learn how to sharpen a knife or buy food that has a "pull here" tab. 🤣
Knife art 🫶🤩🥩
Damn brotha 🤤🤤👊🏼
Nice and aerodynamic
How’s that Whiskey?
We cook meat way different. Id rather have it cooked inside and not burnt outside so much. You got me hungry brother! Nice knife by the way!!
It's brisket, not prime rib, completely different in how you cook it.
Getting ready for bed and going into the rack starving now!!! “How dare you” to quote Greta Thunberg.
Looks tasty af
0:42 oops 😅
Yummy yummy, what a tender meat!!!!!
Gorgeus blade and meat. Every one lover you tasty meat haha 😂😅
🤤🤤🤤👌👏
Nice trim job, but the meat is overcooked.
It's brisket, not prime rib
😋🥩🥩😋
Yummy
THIS. Yes. 🫡
Meat
Lift the esge of the fat and slice for me
Okay, hold my time machine
@@FearNoSteel lol. I want a gyuto made by you from AEB-L but im not into customs yet
I would cook that Sous Vide at 150 or so for a long time. And then sear in a pan. A crispy sharp knife is important for slicing into that cooking style too. You have taught me to be more aggressive than I tend to be about steel removal. I use a wicked edge machine and an old sharpmaker for touch ups. ua-cam.com/video/mz4AMUAalJQ/v-deo.html Still learning from your videos even though I am an old dog.
It's brisket, not a chuck roast or prime rib. Its filled with connective tissue that needs the internal temperature brought up higher than 150f and done very, very slowly otherwise it will come out like rubber in even in a sous vide. 150f is too low for this cut.
Sous vide can be useful for a brisket BUT I still finish at 198 with a couple hours smoking. SV just lets me skip the stall and a day of tending the fire. Anyhow, that brisket looks perfect!
Smoking is the old school Sous Vide.
Looks amazing even though I prefer smoked pork, raised in Alabama I don't think I ever even tried smoked beef until I was an adult, it just doesn't do it for me in any cut, I prefer my beef in either steak form grilled on high heat or a roast in a slow cooker, beautiful work though Shawn, you definitely know your way around smoker, that smoke ring is top notch
Certain cuts like brisket are better smoked though to break down that connective tissue.
@@fallenstudent1103 oh definitely, it would be insanely tough otherwise, that's why I love beef in a slow cooker, set it on low for 8 hrs seasoned however you like, Im just saying given the choice my money is going to pork in a smoker, Its just a preference, I promise I'm not trying to start shit on Shawn's video, he clearly did a superb job, I was just throwing my 2 cents out there to see if I was the only one who felt that way
@@mnjcosbyI like beef brisket because it is extremely challenging to pull it off. You almost can't even get it in a restaurant done properly. They often don't cook it in a way for it to turn out like you see in this video. It's often too dry or chewy or mushy.
@@FearNoSteel I have a feeling that has a lot to do with it, I've never visited where it's the more dominate BBQ so I would describe brisket I've tried that same way, the multiple times I've seen yours it's looked amazing, I just need to get my hands on the real deal it seems
There is a hidden complexity and mastery that goes into creating it. Pork barbecue is not as finicky and can be hidden more with barbecue sauce. With good brisket, everyone knows you don't use barbecue sauce.