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!
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.
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
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
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
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
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.
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.
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.
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!
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!
10 hours? That's it! You thought that took a long time. Are you serious. I've done 18 smoked brisket, and as far as I can tell your on to something. I'm going to try your method, but I'm going to brine it first. I'm thinking,24-36 hours, and then the grill. Thanks for the idea.
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. 😊
I'm curious as to why you don't have a wind barrier. I think it would help you not burn so much wood and you can direct the heat as well. Any reason why you don't relocate the meat to be downwind from the fire?
That was an honest test, now we all know how not to cook brisket. I think you did quite a good job either way. You should try my smoker, only 30 minutes south of Comfort.
for non spanish speakers "arrebatar" in this context could be overwhelm or overpower, its not the literal translation which would be something like "snatch" like you stole something
With how thick this brisket looks, I'd say it needed to go above 204F to really break down the connective tissue into collagen. I often have to gone up to 210F when I have a bigger brisket around 20lbs or so, but this was also on a smoker so who knows how it would have correlated over a fire.
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.
@@alfrugoniofc Hey brother, I think you put a lot of work in for that cook, 9+ hours and time was tight, all good bro. I appreciated the video 100%. Every step is a learning experience in my opinion. Just as a background, I just found you recently from watching Matt's videos on his Demolition ranch. I also watch the other BBQ guys on that adventure to provide food for the event, Jeremy Y/Chud's. I don't know them personally, just people I love to watch on YT like many others, and you of course. I love your style of cooking, so keep them videos coming, Vamo!
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.
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.
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.
Fabulous content, and great brisket attempt, showcasing all the ins and outs of live-fire cooking (the wind!!). One question I have--I have a similar pit, but what cross are you using, and can it be attached with a clamp system to the rim of the pit or is it built in somehow? Thanks in advance for any info you can give me, and thanks for the videos!
@@alfrugoniofc Thanks so much, it looks great, but how does it attach? Through a slot in the base? A clamp? Wondering what I would have to do to modify my grill. Thanks!
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
11:45 minutes in, that! damned evaporative cooling (the stall) 😂😂😂, if you were familiar with bbq brisket you'd known what was happening. However, kudos for trying, maybe holding it at final temp for 6 hours would have been prudent. Of your going to go untrimmed brisket maybe watch YT channel "BBQ Southern Style" brisket cook over 1 millions views first.
Looked great, resting it unwrapped for an hour or 2 probably would of helped. Keeping it wrapped in the foil like that would of just carried on the cooking process.
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!
thank you!!
Dude - love that you are trying something experimental! No apologies please we love you man!
thanks brother... that's what it's all about
Love the honesty. I get the feeling this is one you will revisit sometime and absolutely smash it 🔥
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
I think I’ll just take your word for it and not bother…. 😆 thank you for this video
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
Al that foil pan idea was genius!!!
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
Thats a nice idea
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
Love the attempt….im certain you can knock this out next time. It’s just the first attempt! Keep making great content!!!
Love your energy, Al. Asador on the Pampas (with the gauchos if possible) is a bucket list item for sure...
Let's goooo
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🔥
It looked delicious but odd not having the bark. Keep the content coming, Al. I love your channel!
thanks brother
Santi tiene el mejor trabajo del mundo
GRANDE PAPAAA!!!! 🤤🤤🤤 Se ve espectacular!!!!
gracielaaaaaa
ARE YOU NOT ENTERTAINED? 😂 great content. That brisket was very juicy.
haha thanks
Mad Scientist BBQ brought me here. Love this style of cooking.
Très appétissant, super channel .
Good job from France 👍
Thank you!
Thanks Al. It looks great, but it definitely takes a long time to cook to over 200F. Appreciate your video.
Boludo if you ever have too much meat i live 1.5 hours from Boerne I am listo friend 😂 . Love this content.
I’m jealous 😂
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
Love the content and the delivery even though brisket is brisket…low and slow wins the show
Amazing honesty!!! It looked great
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
Beautiful place you have, nice place to work!
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.
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.
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.
Oye frugoni eso quedó de pinga asere!!! Asta yo le meto mano mi brother !!😂😂😂😂
jajaj gracias
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 ... 🔵🔴🔵
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!
Vamos!!!😮😮😮😮😮😊😊😊😊
I kinda did the same thing. I attempted to rotisserie a brisket on my Kudu, came out horribly. But it was fun to experiment!
10 hours? That's it! You thought that took a long time. Are you serious. I've done 18 smoked brisket, and as far as I can tell your on to something. I'm going to try your method, but I'm going to brine it first. I'm thinking,24-36 hours, and then the grill. Thanks for the idea.
Primera vez que veo este corte al asador pero te salió espectacular, se me hace agua la boca
gracias crack
Vamooo!vamos a Austin a alentar a Colapinto???unos choris en el Circuit of the Americas!!!!!!
vamooooo
You don't know until you TRY IT.
I'd say try to get a little more smoke on it, but looks good!
Love your videos, always great energy. 💪🏼
thanks
Super smart and experienced!
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
I'm curious as to why you don't have a wind barrier. I think it would help you not burn so much wood and you can direct the heat as well. Any reason why you don't relocate the meat to be downwind from the fire?
Al you rock 🪨 🎉
Thank you!!
That was an honest test, now we all know how not to cook brisket. I think you did quite a good job either way. You should try my smoker, only 30 minutes south of Comfort.
Bandera ?
No hate from me brother! Still looked amazing! Great video and thanks for the experience 🫶🏻
for non spanish speakers "arrebatar" in this context could be overwhelm or overpower, its not the literal translation which would be something like "snatch" like you stole something
That’s mean no idea …. Haha
Top class
Respect from Dublin
thanks mate
It's not as tender, but i love it. We eat it in Rio Grande do Sul, Brasil.
you anwser my questions.... we enjoy your content.... Saludos al Santiiiii Vamos!!!
haha thanks
Awesome, I love this!
Glad you like it!
Here for the “rithm”. Love your content!
Thank you!!!
With how thick this brisket looks, I'd say it needed to go above 204F to really break down the connective tissue into collagen. I often have to gone up to 210F when I have a bigger brisket around 20lbs or so, but this was also on a smoker so who knows how it would have correlated over a fire.
205 is the magic number
Please make a video on Entrana its super underrated here in the states but such a desired meat back in Argentina
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
Needed just a little bit more. Almost got it
yep
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
@@alfrugoniofc Hey brother, I think you put a lot of work in for that cook, 9+ hours and time was tight, all good bro. I appreciated the video 100%. Every step is a learning experience in my opinion. Just as a background, I just found you recently from watching Matt's videos on his Demolition ranch. I also watch the other BBQ guys on that adventure to provide food for the event, Jeremy Y/Chud's. I don't know them personally, just people I love to watch on YT like many others, and you of course. I love your style of cooking, so keep them videos coming, Vamo!
Siempre un capo!
Love it! Visca barca!!
“No lo arrebates” jajaja, me hiciste acordar a mi viejo que me decía “no lo arrebates que sale sancochado”
Claro!
Hey Al, Did you wait until the brisket took room temperature before start the cooking process or you start the process with cold brisket?
Me gustan mucho tus videos. Pero no había que destruir el termómetro ;)
I know people will hate but I would cook a brisket like this all day long lol I'm just that kind of caveman 😅
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!!
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 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
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.
damn man , you motivated me to do it again!
@@alfrugoniofc YESSSS!!!!!
Glad to hear man, thank you!
Just a nod to you, I cooked my first picanha a few weeks ago because of you and your videos.
I wont't work the asador style for brisket unless it comes from a small calf
Dale!!
Vamos!!!
que genio! argentinizando al soberano!!!
Came out better than I thought . 4-6 hrs of rest would’ve helped it . Good job
Maximus! Maximus! Maximus!
hahaha
Needing to see this
Красавец !
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
I am sure the end product was excellent but one does not have to invent a Rube Goldberg’s machine to create good tasting barbecue.
Fabulous content, and great brisket attempt, showcasing all the ins and outs of live-fire cooking (the wind!!). One question I have--I have a similar pit, but what cross are you using, and can it be attached with a clamp system to the rim of the pit or is it built in somehow? Thanks in advance for any info you can give me, and thanks for the videos!
hi! The cross is a grill attachment from Fogues TX! You can find attachments on my website!
@@alfrugoniofc Thanks so much, it looks great, but how does it attach? Through a slot in the base? A clamp? Wondering what I would have to do to modify my grill. Thanks!
Fare man but it looks great❤❤❤
❤️👍👍👍
Türkiyeden selam dostum,tebrikler
Would love to see a comparison between this and an offset to see which burns more wood
I need to this one with @madscientistbbq
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
11:45 minutes in, that! damned evaporative cooling (the stall) 😂😂😂, if you were familiar with bbq brisket you'd known what was happening. However, kudos for trying, maybe holding it at final temp for 6 hours would have been prudent. Of your going to go untrimmed brisket maybe watch YT channel "BBQ Southern Style" brisket cook over 1 millions views first.
a few more hours held at 200 in the wrap wouldve helped tenderness
Taco time!!!
right! tacos fix everything
That would probably make a killer sandwich if it was chilled and sliced paper thin on a meat slicer.
You should try just the flat sometime
Aqua con sal
"Right?" Yes Al, you're right.
haha , I need to stop doing that
It's not warm because of the wind blowing there. 😊
Damn idk this is risky maybe block the wind a little?
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!!
Needed a little more wrap time
Corte grueso, duro. Dificil de cocinar al asador.mucha paciencia y humedad
Could you cook it like a vacío?
Al, what knife are you using here?
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
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
Looked great, resting it unwrapped for an hour or 2 probably would of helped. Keeping it wrapped in the foil like that would of just carried on the cooking process.
i wonder if bone in brisket would be better for open fire style cooking
mmmm interesting