OPEN FIRE BRISKET: A Game-Changer or Total Disaster? | Al Frugoni - Open Fire Cooking
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- Опубліковано 27 вер 2024
- What I'm about to do in this video is gonna piss off a lot of people! Sorry smokers... Today we are doing a crazy recipe that you guys asked for in the comments! ... OPEN FIRE BRISKET!
It can turn super good, revolutionary or a complete fail! Wait for it... at the end you'll see!
Let me know in the comments what you think!
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Wonder if a 6 hour + rest would have helped it
You mean for keeping juices? 1 hour after made is enough wait
probably...
Wrap a towel around it, stick it in a cooler ?
@@federicodiaz1482 For allowing the meat to relax and become more tender. Cooking brisket at that high of a temp lends itself to longer rest time
Yeah the rest would have helped tremendously
Taco time!!!
right! tacos fix everything
Top class
Respect from Dublin
thanks mate
What would’ve happened if you would’ve cut the slices thicker and then a quick sear over fire
mmmm maybe make it tougher .. not sure
The benefit of open fire is the range of temperature. For best results, I would think the Asador style should be used until 180 to 190 degrees. wrap and place on the satana maria. until internal hits 200 to 210 and probe tender. We all have opinions.
it's a good opinion, actually that was my plan , but I had to wrap because the internal temp wasn't moving at all. I didn't want to keep it cooking like that and dry the edges. Maybe without wind would work. In 4 years I'll try again..lol
Vamooo!vamos a Austin a alentar a Colapinto???unos choris en el Circuit of the Americas!!!!!!
vamooooo
Great video, but DON'T stop now. You've learned a ton here. I do believe this can be "revolutionary" (your words). Take the knowledge you gained on this one and do it again.
Personally, I'd wrap it in butcher paper AND heavy/thick aluminum foil sooner, and continue to cook. They call it the "Texas Crutch". You might as well embrace that and own it.
Also.... Remember, the 'rest' is a briskets best friend.
Oh Yeah! Great Video Brother! I have been waiting for you to do this video! Love the energy and you a Natural for this tutorial videos. I think it needed to cook another hour wrapped. With brisket is more about probe tender than a certain temperature. Hot and fast methods on smokers typically go up to as high as 212 to be probe tender.
thanks Mike, yes I agree.. also let it rest more
I don't think this was a fail. The only step that you missed was a long enough rest time. The long rest would have gotten you the tenderness you're looking for. If you would have rested that thing in a warming oven at 150 overnight it would have came out perfect.
yes I agree
Al, what knife are you using here?
ARE YOU NOT ENTERTAINED? 😂 great content. That brisket was very juicy.
haha thanks
Love your energy, Al. Asador on the Pampas (with the gauchos if possible) is a bucket list item for sure...
Let's goooo
Dude - love that you are trying something experimental! No apologies please we love you man!
thanks brother... that's what it's all about
Man I was hoping you would do something like this, I want to try open fire Pastrami. Not sure if that will work, but this is definitely a good start.
interesting!
I respect the fact you showed a fail and didn't pass it off as a success. Every method has its limits. You tested the limits. Much respect!
I would have ate it!!!! Thanks for the experience. I’ve cooked a half of a beef cow. Over an open fire It took 22hrs. I was curious what Jeremy (mad scientist) 17:52 was going to say. Great video my friend.
Some of the best open fire food i've every had was when I was in Buenos Aires, Argentina. Respect. That Rosemary Dab will add a ton of flavor. Obrigado
Please make a video on Entrana its super underrated here in the states but such a desired meat back in Argentina
Thanks Al. It looks great, but it definitely takes a long time to cook to over 200F. Appreciate your video.
Yep, you should've waited until 180° to wrap and needed to give it a hold duration at 150° or so for a few more hours to get the perfect tenderness. You did great but rushed it at the end. We're all guilty of this mistake with brisket. Please give it a second or third chance to perfect it.
Not bad and worth a try. You didnt go hungry! Agreed, the brisket is one of the toughest cuts to get tender. I personally prefer the lighter smoke though, just like asador ribs. You taste more of the meat than smoke. Like a good steak seasoned with only salt, let the flavor of the meat come through.
My suggestion is to wrap and cook it first to break down the connective tissues and finish it up on the open fire for 3-4 hrs to get the crispy smoky barks
I wish you would've used the grill rig and probably use both options that the grill offers. Definitely give it a try to see what happens. I'll definitely watch it.
Vamos! Al I always wondered what would happen over live fire with a brisket. I am going to give it a go now too just for the craic! Nice work🔥
You don't know until you TRY IT.
I'd say try to get a little more smoke on it, but looks good!
160 es la temperatura de coccion de eeuu, onda donde matas todos los bichos de la carne. Seria rare si la sacas ahi nomas. Importante llegar a 160 y no pasarse pero todo perfecto hiciste. No termine aun pero ya se que esto va a ser un exito.
That would probably make a killer sandwich if it was chilled and sliced paper thin on a meat slicer.
Nice Video. Looks Really Juicy. The Al Way!
#STAYSAFE
#PHILLYPHILLY 🇺🇸
It looks very challenging to cook. I actually tried to cook a brisket open fire after I did the ribs and they came out so good and it (the brisket) was a disaster
I don't think that you need a thermometer for this experiment because the more important thing to accomplish is rendering fat to tenderness with brisket.
That was a great looking brisket man, looks better than the black meteor i see all the time, please try again for the tenderness because it looked fantastic!
7:13 @alfrugoniofc I need that hat for my Al Frugoni open fire starter kit. Where can I get it??
Al you rock 🪨 🎉
Thank you!!
Love the honesty. I get the feeling this is one you will revisit sometime and absolutely smash it 🔥
just need to go hotter i did one like that it was not tender tell 210 213 then I wrapped it and left it set for 3 or 4 hr tell it got down to 140
Can’t hate on the man for experimenting, well done Al, if it worked all the haters would be calling you a genius, at least we know not to waste our hard earned $ trying the open fire method, cheers from Australia mate
Longer rest at 150 you would have nailed it.
Damn idk this is risky maybe block the wind a little?
a few more hours held at 200 in the wrap wouldve helped tenderness
Beautiful place you have, nice place to work!
I wish you would've used the grill rig and probably use both options that the grill offers. Definitely give it a try to see what happens. I'll definitely watch it.
Also, for great bark, you should probably only add moisture in the first few hours until the bark is set. Then just spritz the hot spots. Just a thought to consider. I'm sure that there's 1,000 different ways to skin this cat/brisket.
cool feedback, thanks
Everything was amazingly cooked and love the style it was cooked. I would recommend to just rest for a few hours (2-8+) in a oven/warmer while wrapped after the cook. I think it could help make the brisket more tender and would have achieved your goal/success.
good point
Love that you tried something new. Did it your way and shared the truth with us. Even though the end product wasn't optimal, there are still a lot of information and tips to retain from this video. Thanks for sharing!
Thanks man
Great video Al - clearly low and slow is clearly more suited for a brisket. Asado as you have said is aggressive and meant for shorter cooks. Thats why many of us have more than one style of grill or pit. 😊
well said brother
Al that foil pan idea was genius!!!
Here for the “rithm”. Love your content!
Fare man but it looks great❤❤❤
you anwser my questions.... we enjoy your content.... Saludos al Santiiiii Vamos!!!
haha thanks
Oye frugoni eso quedó de pinga asere!!! Asta yo le meto mano mi brother !!😂😂😂😂
jajaj gracias
Super smart and experienced!
Excelente video! Algo distinto de ver, ya se puede sentir en el aire que ese brisket va a terminar siendo empanadas jajaj.
Saludos desde Argentina y aguante el matador!
Gracias crack ... 🔵🔴🔵
Would love to see a comparison between this and an offset to see which burns more wood
I need to this one with @madscientistbbq
GRANDE PAPAAA!!!! 🤤🤤🤤 Se ve espectacular!!!!
gracielaaaaaa
Siempre un capo!
jajaja que loquito hermoso! eso se ve delicioso papa! no se si vale la pena 10 horas de laburo pero se ve zarpado! abrazo!
gracias papa
Vamos!!!😮😮😮😮😮😊😊😊😊
“No lo arrebates” jajaja, me hiciste acordar a mi viejo que me decía “no lo arrebates que sale sancochado”
Claro!
Needing to see this
Love your videos, always great energy. 💪🏼
thanks
Très appétissant, super channel .
Good job from France 👍
Thank you!
Beautiful place, I got to see the river at Meatfest. Didn't get to personally meet you, you and your team were super busy. Look forward to coming again one day. It was a long drive from GA, but we had a blast. Love your videos.
Awesome brother! I see you nest year!
@@alfrugoniofc we are going to try and make it out!!
This should be a Texas sin
hahaha probably
Vamos!!!
Vamos!!!
How often do you apply Salmuera?
every 20/30 min
Dale!!
First
Красавец !
You undercooked it, Al.
I thinks so, the point mainly
Salmon!! Or any other Seafood On the Santa Maria Grill Por Favor
Thank you! Will do!
@alfrugoniofc De Nade Al. I Only Said The Santa Maria Because I don't Know if you can do Seafood on The Cross. Si Se Puede I Would Like To See That
Wee need to get a "Vamo" Counter lol
😂😂😂
Un comentario mas para ayudar con el algoritmo de YT, saludos desde tu país natal
maybe I should have written it in English
gracias Crack!!
Awesome, I love this!
Glad you like it!
Maximus! Maximus! Maximus!
hahaha
I guess you guys didnt drink that MATE stuff before 1982 then ? :-)