I don't understand how you guys don't have 10M+ subscribers. This is hands down the best butcher channel on all of UA-cam, Happy I found out about you guys!
I agree. I can't believe I just watched an hour of barbecue. It's impressive that they can captivate an audience like that. Can't wait for what's next.
Whether you are cooking or carving I can’t stop watching once I start watching. You guys are very educational and entertaining. Thank you, and keep up the great work 👍🏼👍🏼👍🏼
YES, I sure have had bone-in, i prefer it actually. However i have a completely different reason. I make stock out of all my smoked/BBQed bones. I cant tell you how incredible it is. most especially when making potato-leek soup or my own invention clam chowpeno (a cross between spicy capino (spicy Itialian seafood soup) and creamy clam chowder. I also smoke the clam chowpeno as I make it. My Pop's is just nuts for the stuff!
These guys can break down a brisket blindfolded, but we found they can’t roll and recall fat side up, fat side down lol. Amazing job and awesome video, keep them coming!
I have to say that in the years I've been watching cooking and BBQ videos, this is only the second bone in Brisket I've seen done and both look amazing. I wish I'd had Brisket available when I introduced my wife to Japanese A5 Wagyu, she would have been ever more ruined for regular steak than she is now.
I've got a grass fed bone in brisket in the freezer that I'm going to smoke. From the videos I've seen of them being smoked they take a good 16-20 hours. Absolutely crazy
You can really feel and see the love and passion you have for your chosen craft, it is truly enjoyable watching you two working together. Please stay close and may Gods anointing be upon you and your family.
I had a Camp Chef pellet smoker, and sold it for very little. Pellet smokers do not work nearly as well as offset conventional smokers. The $1000 Camp Chef took three times longer to get the same amount of smoke into a brisket as the offset that used big chunks of smoke wood!
You guys have the strongest willpower in not sampling these roasts before you cut them up. I couldn't smell all that goodness and not taste a little sample when it came off the smoker. Also, what would you estimate the retail price of the two briskets?
Im digging those smokers! Im a pellet smoker guy myself. Im gonna check those out and start setting aside for that. real nice! I like to mix in the small wood chips with my pellets to give that deeper smoke
With all that hard work came a very delicious beef brisket. The payoff is the smiles on everyones face as they munch down, lol. Fun stuff. I wonder how deer bacon tastes, I've never seen that before.
A friend of mine is the head butcher at a major, high-end shop. He's been cutting meat for over 40 years. He sends his new-hires to your channel for an education.
I love the content of this channel, everything explained perfectly. The only thing I would suggest is use multiple stationary cameras instead of a single hand held device. It needs some extra effort in planning and editting, but the result could be absolutely game changing.
Oh my gosh!! I really enjoy your butchering videos! They are so informative and I’m amazed at the knowledge you both have and so educational now to the smoking part of the video… I had to put on a bib to keep from drooling all over!! And slicing the two briskets was so beautiful I could almost taste them. I watched with rapt attention as you ate little samples and I over flowed the bib! I would have loved to go to a bbq restaurant and have brisket there but I knew it could never be as appetizing as what you guys made and I’d be disappointed. Thanks so much for what you do and keep on educating us!!!❤️💕🥴🤟🏽🤟🏽👌
That was great looking brisket. I really like your videos. They have been teaching me all the different cuts of meat. Of course, your cooking of those cuts really is the show.
You guys never disappoint. Love the content always top notch. I live in Thailand most of the year = No Beef (Other Then Rubber). I only return to work in the USA for my private clients = Amazing Beef. I have a “Digital” smoker, A Trager, a full wood canister smoker. I do everything in my Traeger 600 series. Bravo 👏 again to you guys and your team.
This video would have been the perfect opportunity to do a collaboration video with Brad Robinson from Chuds BBQ. Brad is the expert when it comes to smoking brisket and Seth is the expert when it comes to butchering!
I love the restraint you show for the video. If I had a knife in my hand cutting the cooked meat, my other hand would be putting fatty meat in my mouth with the first cut.
Going to get residual heat from the deflector plate so the bottom will cook faster. Without the bone in I’d recommend using the top shelf. I’ve had that smoker since 2014 works great.
Great video bearded brothers! I suspect the bone in has less smoke flavour. There did not seem to be much of a ring there. Either way, I’m eating until I’m too full. Yummy. Maybe try a regular cow on this. Brisket is already beefy rich, wagyu may be over the top. Thanks for sharing!!!
One out of 2.6 million here. I was a bit surprised to see the Smoke ring was almost non-existant and was wondering if that was on account of the Dense Oak pellets, or if the Yoder was set to low smoke. None the Less, it was a Good lesson on something New and something Old. Gr8 Show Guys ! ! 😋
You guys are very inspiring 🤘🏽. I thoroughly enjoying smoking all diff cuts bcuz of you guys. And the seasonings are a must for every get-together. And we always cook more than enough 😂. Gonna do a brisket again this weekend 🤘🏽
Boys you done good on both! One bit of advice to save the good Black rub bark that it looks like you lost a bit post wrap. Remember when y’all were 16 going to the high school dance and you were so excited that you may have leaned in too soon for a kiss and laid it on a bit thick? That tallow goes a looooooong way and fast. I’d love to see the same comparison cook just spritzing apple cider vinegar on the paper on the fat side of the brisket in the future. Regardless, this wasn’t competition (which I have no business even talking about) and I bet both of those briskets were amazing. I wish I lived closer and I’d be buying cuts from you guys daily. Thank you for your videos and great American content!
Welcome to the Yoder family gents! Proud owner of a YS640S, and a Durango 20" Finding the sweet spot on the damper is the trick to even the temps across the pit, I found all the way out to the right then back in an inch or two evens the temps right across
I like the thickness he cut it to. I mean to each their own and it’s your meat and you bought it and smoked it and cut it how you like but for me that thick cut is nice
Hello guys, wow, wow, wow. This brisket (Waygu) cook off is one of your best. Since last year in 2022 I have enjoyed your instruction and wisdom, I was raised in Cleveland, OH and had I know about you guys would have been watching sooner. Your professionalism, expertise and knowledge is legendary, your logo does great honor to your family. Keep it up!
I don't understand how you guys don't have 10M+ subscribers.
This is hands down the best butcher channel on all of UA-cam, Happy I found out about you guys!
I agree. I can't believe I just watched an hour of barbecue. It's impressive that they can captivate an audience like that. Can't wait for what's next.
You answered your own question. They’re a butcher channel.
Same here bruh. Seth is very surgical with those Victorinox. Not to mention he's very precise.
I consider them our very own “happy 1.9 M subs’ little secret” for now. But I’m sure that won’t last
Well it’s says at the time of my writing it’s only 1.9 mil subscribers so how is it 10 mil
You guys push top tier videos… one of the few channels I can really sit through the WHOLE video. Thanks for the content guys
Thank you!
Wow just saying don’t watch these on empty stomach with no beef close by those juices were amazing
You guys deserve a "TV show" for real. Stayed for the hour and learned a lot from you guys.. always enjoy the content and knowledge
Started cutting meat in high school has been a proffesion thats done me well for 15 years. Love that you guys are showing people what its about.
Spencer needs more love in the comments. This guy has top tier editing skills.
AGREED!!!
@@TheBeardedButchers tell Daddy Spencer we love him
@@TheBeardedButchers Higo guys, What about meat that is no aged? Histamines can be a issue for aged meat? Taste? Availability? Thanks!!!
That Bone in, with another 4 hours rest, would of melt in mouth... Great job, looks amazing..
I love how one animal has turned out to be multiple episodes and shorts. Awesome content creation BB.👍
Thank you very much, we love sharing as much as we can with you all!
Whether you are cooking or carving I can’t stop watching once I start watching. You guys are very educational and entertaining. Thank you, and keep up the great work 👍🏼👍🏼👍🏼
Thanks so much, have a good weekend!
That's one of the best brisket trim I've seen. Excellent knife work.
You guys won me over again! You can tell a lot about people from their dogs! And that dog luvs y’all and it says so much. Thanks for all you guys do.
YES, I sure have had bone-in, i prefer it actually. However i have a completely different reason. I make stock out of all my smoked/BBQed bones. I cant tell you how incredible it is. most especially when making potato-leek soup or my own invention clam chowpeno (a cross between spicy capino (spicy Itialian seafood soup) and creamy clam chowder. I also smoke the clam chowpeno as I make it. My Pop's is just nuts for the stuff!
Always professional, hardworking Americans , make’s me proud .
These guys can break down a brisket blindfolded, but we found they can’t roll and recall fat side up, fat side down lol. Amazing job and awesome video, keep them coming!
I have to say that in the years I've been watching cooking and BBQ videos, this is only the second bone in Brisket I've seen done and both look amazing. I wish I'd had Brisket available when I introduced my wife to Japanese A5 Wagyu, she would have been ever more ruined for regular steak than she is now.
I can`t imagine just how much a video like this, stimulates the economy. You boy`s are a credit to your industry.
I've got a grass fed bone in brisket in the freezer that I'm going to smoke. From the videos I've seen of them being smoked they take a good 16-20 hours. Absolutely crazy
You can really feel and see the love and passion you have for your chosen craft, it is truly enjoyable watching you two working together. Please stay close and may Gods anointing be upon you and your family.
Thank you very much for the kind words!
If the bone in brisket had more time to rest, it would have been more tender. The rest is when the magic happens.
For sure!!! Resting is just as important as the smoking! It's all part of the technique!
Holy cow, 11 pm in the UK and I was slightly hungry,,,now I could eat the sofa😅😅
The key is time above 180 F where protein denaturation is accelerated
Maybe a tad. But if you look closely the fat on the bone in didn’t render down near as much as the boneless one. That’s the difference.
@@jimclements3190check Pitmaster out in Manchester if you live close 👌🏽
Excellent! - Thanks for the comparison Guys! - Cheers!
That looked unbelievably delicious. I love pickle and raw onion and bbq sauce on my sammies.
I had a Camp Chef pellet smoker, and sold it for very little. Pellet smokers do not work nearly as well as offset conventional smokers. The $1000 Camp Chef took three times longer to get the same amount of smoke into a brisket as the offset that used big chunks of smoke wood!
I love watching you guys cut these pieces I like learning where certain cuts come from.
You guys are off the hook you guys are living the dream...god bless😊😮😊
You guys have the strongest willpower in not sampling these roasts before you cut them up. I couldn't smell all that goodness and not taste a little sample when it came off the smoker. Also, what would you estimate the retail price of the two briskets?
Both of those are truly beautiful. I'm really digging the grill
Never had bone in though
Spencer is an elite editor. The B rolls are TOP TIER
He's the BEST!
From one editor to another, kudos to Editing Spencer!
He does an awesome job!
Just got our first wyagu brisket 11 lbs thanks brothers stay tune ❤
You're going to love it, hope it turns out well!!
@@TheBeardedButchers i make my best tomorrow 6 hrs then wrap for 4 thanks all black spice
Always give preference to this channel over Netflix…
I m in love with this channel.
Awesome. Looking good. Your back and forth commentary is almost as good as the meat!
This is awesome, the best videos on butchering plus the best grill company. I love my 640. Thank you for making such great videos!
Our pleasure!
Yoder! 620.... Kansas where I grew up. the people in Yoder and what they produce are amazing.
We LOVE it!
Im digging those smokers! Im a pellet smoker guy myself. Im gonna check those out and start setting aside for that. real nice! I like to mix in the small wood chips with my pellets to give that deeper smoke
With all that hard work came a very delicious beef brisket. The payoff is the smiles on everyones face as they munch down, lol. Fun stuff. I wonder how deer bacon tastes, I've never seen that before.
Thank you Guys so much for sharing this video and I love 😍 learning and brisket especially when it's tender!!!!
Gentlemen great partnership with Yoder!! Love it
Can't wait! I mainly do venison, duck and dove... I have a friend who hunts, and he brings me whatever is in season.
Always looking forward to new things from you guys, thanks very much
The Duck Dynasty of the butcher world. Very cool.
A friend of mine is the head butcher at a major, high-end shop. He's been cutting meat for over 40 years. He sends his new-hires to your channel for an education.
Guys you are closing the circle! Very very nice move with the bbq, pan, farm, seasonings, next should be wine production !😊😊😊
I love the content of this channel, everything explained perfectly. The only thing I would suggest is use multiple stationary cameras instead of a single hand held device. It needs some extra effort in planning and editting, but the result could be absolutely game changing.
That boneless one is a thing of beauty
Oh my gosh!! I really enjoy your butchering videos! They are so informative and I’m amazed at the knowledge you both have and so educational now to the smoking part of the video… I had to put on a bib to keep from drooling all over!! And slicing the two briskets was so beautiful I could almost taste them. I watched with rapt attention as you ate little samples and I over flowed the bib! I would have loved to go to a bbq restaurant and have brisket there but I knew it could never be as appetizing as what you guys made and I’d be disappointed. Thanks so much for what you do and keep on educating us!!!❤️💕🥴🤟🏽🤟🏽👌
😂 Thank you!
That was great looking brisket. I really like your videos. They have been teaching me all the different cuts of meat. Of course, your cooking of those cuts really is the show.
Yoders are cool, congratulations guys they sure look nice personalized
Been running a Yoder for years now, not as nice as yours, but love it. Good luck on the collaboration
Wow! You guys are living the life. Awesome.
The meat looks great, as usual.. thanks for all the great videos
Thanks for watching!
Us Black fans of yours appreciate you going ‘Black’… good video and I enjoy watching your content!
You guys never disappoint. Love the content always top notch. I live in Thailand most of the year = No Beef (Other Then Rubber). I only return to work in the USA for my private clients = Amazing Beef. I have a “Digital” smoker, A Trager, a full wood canister smoker. I do everything in my Traeger 600 series. Bravo 👏 again to you guys and your team.
you guys are great. love watching you guys do your thing.. Always looking forward to new things from you guys, thanks very much.
Thanks for watching!
Got me wanting to do a brisket again. Well done!
A few days? Dude I could eat that whole boneless brisket myself within the hour. I'm 6'4" 255 lbs. I know that brisket will have seen its last hour.
12 pounds of meat in an hour? I highly doubt that that’s enough meat to eat for a week
Wow that was absolute torture watching and not getting to taste. Thanks love your videos
I absolutely love the wheels on those smokers.....
Play a drinking game for every time he says "American Tajima Bourbon Mash Fed Wagyu" and get hammered.
Many many thanks for this video. Quite the experience to be a part of.
Guys\ you have me drooling here, looking at that great briskets ,WOW,it’s 2;35 pm here in NJ, NOW FOR MY BREAKFAST, STAY WELL GUYS !🇺🇸🇺🇸🇺🇸🇺🇸
6:05 yeah.... Yeah can't say I'm surprised, awesome professionals right here...
Amazing job, fellas. Looks delicious. Keep it up.
Thanks so much!
This video would have been the perfect opportunity to do a collaboration video with Brad Robinson from Chuds BBQ. Brad is the expert when it comes to smoking brisket and Seth is the expert when it comes to butchering!
I love the restraint you show for the video. If I had a knife in my hand cutting the cooked meat, my other hand would be putting fatty meat in my mouth with the first cut.
Going to get residual heat from the deflector plate so the bottom will cook faster. Without the bone in I’d recommend using the top shelf. I’ve had that smoker since 2014 works great.
Thanks for the info!
Looks delicious, thank you for the video.
Most welcome 😊
you guys are great. love watching you guys do your thing.
Thanks so much!
cutting meat like this looks so satisfying
My mouth was watering when you were cutting that... Looks great
Got a new grill for father's day. Great presentation guys.
That's awesome, hope you're enjoying it!!
Seth is arguably the best butcher out there. I like both the brothers though. Even that little Camera shy dork with the glasses 😂
Myron would call this over done, you failed. Lol
I would call this GREAT! GOOD job yall. Glad I wasn't there, I'd eat it all! Looks delicious...need smell-O-vosion....lol.
Great video bearded brothers! I suspect the bone in has less smoke flavour. There did not seem to be much of a ring there. Either way, I’m eating until I’m too full. Yummy.
Maybe try a regular cow on this. Brisket is already beefy rich, wagyu may be over the top.
Thanks for sharing!!!
One out of 2.6 million here. I was a bit surprised to see the Smoke ring was almost non-existant and was wondering if that was on account of the Dense Oak pellets, or if the Yoder was set to low smoke. None the Less, it was a Good lesson on something New and something Old. Gr8 Show Guys ! ! 😋
I have purchased the black seasoning and I freaking LOVE it!!!
This is GREAT to hear, thank you!
Wow this looks so good. Love the content!
You guys are very inspiring 🤘🏽. I thoroughly enjoying smoking all diff cuts bcuz of you guys. And the seasonings are a must for every get-together. And we always cook more than enough 😂. Gonna do a brisket again this weekend 🤘🏽
That sounds great! Thanks for sharing.
Boys you done good on both! One bit of advice to save the good Black rub bark that it looks like you lost a bit post wrap. Remember when y’all were 16 going to the high school dance and you were so excited that you may have leaned in too soon for a kiss and laid it on a bit thick? That tallow goes a looooooong way and fast. I’d love to see the same comparison cook just spritzing apple cider vinegar on the paper on the fat side of the brisket in the future. Regardless, this wasn’t competition (which I have no business even talking about) and I bet both of those briskets were amazing. I wish I lived closer and I’d be buying cuts from you guys daily. Thank you for your videos and great American content!
Sad im not there to eat this with you guys ❤
The most entertaining infomercial I ever watched.
Welcome to the Yoder family gents! Proud owner of a YS640S, and a Durango 20" Finding the sweet spot on the damper is the trick to even the temps across the pit, I found all the way out to the right then back in an inch or two evens the temps right across
I like the thickness he cut it to. I mean to each their own and it’s your meat and you bought it and smoked it and cut it how you like but for me that thick cut is nice
Old boy loved the pets so much he got closer and crashed. Lol.
Man those briskets look divine... mouth watering wow.
Thanks for watching!
I love watching this show so much ❤❤❤😅😅😅
Holy moly, those smokers are some kind of fine. Congrats guys.
Love it gentlemen. Who knew Seth was so good at staging the meat on a cutting board with your seasoning in front. Lol
Hello guys, wow, wow, wow. This brisket (Waygu) cook off is one of your best. Since last year in 2022 I have enjoyed your instruction and wisdom, I was raised in Cleveland, OH and had I know about you guys would have been watching sooner. Your professionalism, expertise and knowledge is legendary, your logo does great honor to your family. Keep it up!
Thank you very much!
You should try the lone star grilz offset pellet smoker
Looks so good. I’m so jealous. I love when you guys cook.
Thank you 😋
Just love this video, I need to get my smoker out and get your seasoning and give it a try.
I just ate dinner and now im starving after watching this 🤣🤤
hands down best damn food/butcher channel that exists! this one was awesome!!
Thank you!
Hell yes, I will get one of that smoker. Custom build Bearded Butchers brand select looks Awesome! 🇺🇸🇺🇸
This video is awesome. Those smokers are epic. And thank God for Spencer. 😊
Great video. Love those smokers!👍👌
I’m just sitting here thinking o man if only those briskets sat on a stick burner instead of a pellet 😂but awesome video I sure enjoyed watching!
Man, you guys do great work!
Much appreciated!
I need a refrigerated closet in my house that I can roll hanging sides of beef out of for processing.
Just reup'd on a 4lb bag of black. Best seasoning I have ever had. Sad that you no longer have the bucket available, but I still have my old one.
We have empty buckets available for purchase on our website as well, same with empty shakers!
Not a fan of the BB's black, The molasses just doesn't work for me.
Kind of a shame there is no smoke ring but I'm sure its fantastic
I'd like to be at that bbq 💯💯💯