We Cooked A Brisket with ONLY Mesquite | Mad Scientist BBQ with Chuds BBQ
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- Опубліковано 30 тра 2024
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The chemistry between you guys is amazing. WE DEMAND MORE.
😐
Yes we do!!
Amen
Agreed 👍 would of like to hear some kidding around in the middle of video. Not to much kidding because it would of come out like the full mesquite smoke unrapped favor!
Get it. CHEMISTRY
Growing up in South Texas, all we use is Mesquite! I honestly prefer Mesquite flavor over any other wood and have never understood people saying that Mesquite is overpowering. I can honestly taste more smoke flavor from other types of woods over Mesquite. Probably because I’m so used to it as it’s mostly what I’ve had all my life
Exactly! There's no flavor better.
A friend gave me some Oak and the fajitas had an undesirable taste. Not a bad tastes, but I'll take mesquite hands down all the time.
@@mariog9966 That seems odd. Was there a chance the oak he gave you was too green?
@@five0pd310 you got me thinking now
I use nothing but Mesquite I love tha flavor
I'm a gringo from south Texas! I've been cooking with mesquite for decades. Currently I smoke all off my briskets, ribs, chicken, etc... with a blend of mesquite and hickory! I love the flavor profile and my customers do too! Great job Jeremy and Bradley! Love both of your channels!
Phoenix AZ native here. Have been smoking with 100% Sonoran mesquite in my 120 gallon offset for years. Always awesome. Key is to run a super clean fire. Mesquite is THE most under-rated smoking wood there is.
Ray know's what's up!
PHX native here to, and i fully agree. Has to burn hot and clean or else it does get strong. It has a sweetness to it when burning hot
@@SFOPS Yep! There's a 'sharp sweetness' that you don't get from any other smoking wood I've used. Yes, many others are great, but nothing matches the mesquite profile. If you know, you know... ;-)
I think I've only had mesquite properly smoked a couple of times in my life. Always wondered what that "sweetness" was. It's amazing when done right! If not done right... A bit rough.
Love mesquite smoked brisket. Great job guys. 👍🏼
Puro Tejano!
Maybe it's a south Texas, Tejano thing. Thats all I've ever used. Love it
I've used pure mesquite on several briskets and it comes out fine if done right...
Same here all I use is mesquite y sale mamalon!
@@edwardquintero7332 atta boy chingon!🤘
In South Texas, mesquite is always used. I usually do a 60/40 mix pecan or hickory to mesquite. It cuts the sharpness, but leaves just enough bold. The pecan/hickory also help give a little mahogany color to the darkness that mesquite leaves. Great video!
You can tell when a brisket is done with mesquite, but it's never seemed too strong for me or the people I've served it to.
Too strong for central Texans. They prefer the light beer of barbeque.
Nice video however to take too much fat off then render said fat down to pour it back on brisket after it is done is just fluff imo but to each their own.
Bloopers were brilliant. Bradley's the perfect class comedian
I’m from West Texas and love using mesquite there’s a lot of it here digging the collaboration also 👍🏼
When I first started out using a offset smoker Mesquite was literally the only wood spices I had access to. Living in Boston at the time I was even surprised I had access to that. Now that live in the Midwest I have been able to access other species. But Mesquite is still my go to.
In South Texas we smoke brisket and beef ribs with mesquite or mesquite/oak, mesquite/pecan or mesquite/hickory. You can over power chicken and pork with mesquite if you use too much. We use it as an overall wood for smoking and grilling but oak is widely used in Texas as well it just depends what flavor you want.
Chicken and Beef fajitas are great when grilling with Mesquite, outside of that I am with you Pecan/Apple/Hickory is my combo for beef. Pork and Ribs its Pecan/Cherry/Apple and for Chicken its Pecan.
From west Texas and for a minute i was on the oak tip but did a brisket cook and realized that the smokey flavor just wasn't there, so now I'm going back to the majority of my cooks using "MESQUITE WOOD "👌🏾👌🏾👌🏾👌🏾👌🏾👌🏾👌🏾👌🏾or a mixture of mesquite and oak.
I wish Jeremy would've done the "there's a snake in my boot" with the red hat. I laugh every time Bradley does it.
he doesn’t say it but look watch the intro again and notice he peeks out with the red hat! i got a chuckle
The gugas food “let’s do it” bahahah
Hey Jethro, here in Yuma, Arizona alls we've got is Mesquite! I've got 2 HUGE Mesquite trees in my front yard and we've just had one of them trimmed up last Saturday, the other one will be trimmed up tomorrow. Lots of Mesquite here. Back on my land in Mo. I've got lots of oak and Hickory. Here in the Desert Southwest, Mesquite is all we've got
You got wood
Hey I'm in Yuma also. Look around. You can find other wood.
I'm with you. I'm in Scottsdale, and monsoon winds keep me supplied with free mesquite. I wish we had post oak, but mesquite works if you know how to use it. If you can get pecan down there, try that with the mesquite. I haven't done it myself yet, but that is what all of the restaurants use here for smoking and wood fired ovens.
Hey man, also from Yuma. Yeah it’s hard to find wood other than Mesquite here. I know some folks sell different types of wood going past YPG but it’s hit or miss when they are out there selling. :/
@@johnnyflores24792 I’m also from Yuma. I found a house that’s taking down a few of their pecan trees. They live in the county streets behind the old K Mart on 32nd and Ave B.
Two of my favorite guys for BBQ in one place. Sign me up!!
Nice hat Bradley! Representing the Jon Yacht Club!!!
Lol that peekaboo in the intro 😂
Bradley should do way more bloopers on his videos
The outtakes were the highlight of this episode.
South Texas style baby! Since 5 years old I’d be collecting mesquite twigs & stems for my grandpa for the kenneling. He’s gone now and I carry on the mesquite tradition.
The best two BBQ UA-camrs !!!
mesquite is A MUST for all sort of outdoor grilling in South Texas.
Its all we had really growing up in Frio County
What phenomenal Saturday morning content. You and Brad need to do an entire series together.
All we use down here in south east Texas and we love it! I get my stuff fro the valley and it’s always a orangish color in the inside. That’s the good stuff!
That intro with brad in the background with the foam cowboy hat is epic
Like Ronaldo and Messi....or Gretzky and Mario Lemieux playing together!! Please more of that! LOVE IT!
My most favorite wood to smoke with. Mesquite all they way!
That's awesome. Jeremy imitating Guga! Love it.
Chuds face when he pulled out the butcher paper lol... foil boat gang💪🏽💪🏽
The only two UA-cam BBQ guys I subscribe to are doing a colab! Best way to end the week!
I have been low and slow smoking with 100% high desert mesquite wood from SE Arizona for years. Most people comment on how subtle my smoked meats are. The key in my humble opinion is airflow and my LSG Offset burns as clean as any smoker I have seen. A couple of months ago I did a 18 pound SRF Black Grade Wagyu Brisket on 100% mesquite, absolutely the best Brisket I have ever eaten and I am my own worst critic. I find cutting mesquite in the winter January, February and March when trees have dropped their leaves the flavor is much more mild than cutting during the growing season. During thr growing season mesquite sap will run dark to deep amber in color. Once the tree has dropped its leaves the sap runs clear at least at my elevation of 4500'.
Interesting. I've had full mesquite I found inedible...tasted like asphalt...
I to have a LSG..and yes AIRFLOW is the key. I have had no complaints with mesquite wood.
3:28 What a hilarious Guga impression 😂😂😂
Mesquite has been well for me, no complaints here
Favorite bbq channels in one?? This is like when Disney channel did their cross overs of my favorite shows when we were kids . Great quality and the bloopers were hilarious
SO.... It aint just in Texas, those of us here in southern Arizona have been using mesquite all of our lives... Welcome to the club dudes!
I have friends back in Tennessee, the land of hickory, and they absolutely love when I do a brisket with mesquite.
I mix mesquite with pecan and the brisket taste is 🔥. Great video guys!
Great collaboration! I laughed from the beginning when Brad took a sneak peek around the corner with his big hat!
now THERE'S a man who KNOWS how (and why) to trim a brisket! Good on ya!
Awwww mesquite skeet skeet skeet…. Lol great collaboration for you both!! Jeremy, could you please ask Brad for an autograph for me???
I only use the musket when i get to the the stall over the hump i go back to what ever i was using . Food for thought
I loved the collaboration between two great BBQ channels . But I grew up in South Texas. San Antonio was a couple of hours drive north. Austinites don't know much about that part of Texas. Mesquite was cheap -- free in many cases, so that's what we used, what we grew up with. Joe Cotten's BBQ in Robstown was highly ranked in Texas Monthly in the 70's. I don't think I've ever had too much Mesquite flavor. I believe it is possible, but I haven't experienced it. Maybe that's part of the reason why I love black coffee and the darkest of chocolates I can get my hands on. BBQ is so regional and that's part of what makes it so great. Post Oak, Pecan, and even Hickory can be very tasty, but Mesquite tastes like home.
LOL .... Leave it to Bradley to say something funny .. "Ahhh Mesquite skeet skeet skeet ...."
It’s awesome to see you guys working together. Love all of your channels. Keep up the good work and great BBQ!
“Rock & roll God Bless America” 🇺🇸 😂😂👌 hell yes Jeremy Yoder
Mesquite is all I use. I've used it for years (50+). Never has anyone not loved my brisket.
bless your heart
I grew up in west Texas in the 60s and 70s before BBQ was cool. Back then, in places like Floydada and Crosbyton and Slaton, mesquite was the only wood around and we always had great BBQ. It's the Indian not the arrow.
Well said
Seriously.. is there anybody who is into bbq that doesn't know who Bradley Robinson is?
Damn! There's a snake in my boot!
OK, that was a great collaboration! Would love to see more of my 2 favorite pitmasters working together!
I use mesquite all the time and never had an issue. Didn’t know there was an issue.
I was going to say the same. I have never smoked a brisket with anything except mesquite. Maybe it's a Texas thing?
I agree but a lot of people coming into BBQ have used mainly PO because that’s what has been told to them since they started. For Texans most of us are used to Mesquite since it’s almost always available. I’ve done two mesquite briskets for some Australians and they loved it but they didn’t know any difference.
Mesquite is a staple of Texas BBQ. I think it’s funny that there needed to be an “experimental” video about it. Bizarre.
@@trevtkd you have to remember none of the people on this video are from Texas. They wanted to try something that they’ve been told shouldn’t be done or it’s not a good idea to. The myths of mesquite have been going around for ever but some places cook with it all the time just not so much in Austin or Central TX.
@@Drew-di6nt it’s just interesting that two well known pitmasters were unaware of the use of mesquite. Either way, fun video and I’m glad they’re dispelling the ignorant myth that smoking with mesquite is wrong. You just have to know what you’re doing lol
Many of the old timers in Central Texas, specifically east of 35 in the blackland around Taylor, Granger, Coupland, Hutto etc.... , cooked brisket and butts with mesquite almost exclusively. But it was almost always done on pits where coals were shoveled in after being burned down. I didn't really start noticing oak being used in offset pits in the area until later in the 90s. Also, Louie Mueller uses oak now, but back in the day Fred Fountaine cooked a lot of brisket on pecan cut from our river bottom. BBQ has certainly evolved over the years around here
My favorite Two cooks!
great video that was a lot of fun to watch, this is actually an experiment ive been wanting to try because mesquite is actually my favorite wood. i use mesquite charcoal all the time for grilling but ive been wanting to try mixing mesquite with the hickory i usually smoke briskets with. my grandpa actually just gave me a few mesquite logs a couple weeks ago im definitely trying it next brisket
Heck yeah! My two favorites!!!
Great episode!
I’ve actually had great luck with just throwing a few mesquite chips in. It’s just enough to add a bit of punch to the hickory I usually favor.
Love this man. Need more collabs from this crew. Great energy all weekend.
Jeremy, speaking of Identification of wood. In the beginning of my smoking adventures,, I picked up a truck bed load of Texas hill country “oak”. Well I just burned it… turns out cedar isn’t good for BBQ😂😂😂😂😂😂
Brad is a hilarious guy who's channel (Chudsbbq) I had just recently found, it's great to see the two of you working together. For the mesquite, I wonder what using pellets on a pellet grill would be like, because the typical statement is pellet grills don't add as much smoke, so maybe the mesquite would help bring that up?
The Guga impression was subtle, but perfectly executed.
Respectfully I have to say that I use to think the exact same thing about pecan wood. I live in far west texas and pecan is very abundant where I am at. I went to a BBQ showdown and tried some brisket and ribs. When I asked the pit master what he was using, he answered that he was using pecan wood. I could not believe it because the flavor was awesome. I mentioned to him that I have tried using pecan before but the taste was nowhere near his and he gave me a great tip that worked for me ever since. HE TOLD ME TO REMOVE THE BARK FROM THE WOOD CHUNKS, so I did and that made it worked.
RESPECTFULLY I ADVISE THE SAME THING AS WELL, DO THE EXACT SAME EXPERIMENT, BUT REMOVE THE BARK FROM THE WOOD AND I TRULY BELIEVE THAT THE END RESULT WILL BE DIFFERENT!
Nice job guys! Please keep doing videos like this. And the outtakes are hilarious!
Loved your son peaking around the corner spying on you... Classic!!
Lot of people in west Texas use all Mesquite when smoking briskets
Cole going HAM on that mesquite brisket lmao
WE NEED MORE YODERISON! This video was awesome! The Chemistry is not only there in the cook; but the banter! Killing it dudes! 😏
There's a Brad in your boot!
Lol at the Guga shoutout at 3:29
Here in Texas we smoke brisket with Post Oak, White Oak, Red Oak, Hickory, and Mesquite. You just have to know what you're doing.
Great video well done. Loved the added footage. Thanks for sharing
Been waiting for this video for years. Loved it. I usually do a mix of red or white oak and mesquite. Burns super clean in my 500 gal offset . Thank you 🙏
I was hoping Bradley was going to show you his foil boat. Great video!
We did that in his last video
I love both your channels for the information and entertainment. Thanks for all the great videos on both channels. Mesquite is my favorite for brisket and the only wood I will use going forward for brisket. I also use mesquite for steaks. I haven't tried mesquite for any other meat but I will be experimenting. I'm going to do two whole pork bellies and make bacon. After the cure, two different cures, maple and pepper. I'm going to smoke using 4 or 5 different woods including apple, pecan, hickory, mesquite and maybe a blend of hickory maple and cherry. I will see how it all tastes
Great video! I run all mesquite at my restaurant but I’m running 1,000 and 500 gallon smokers. It works great in those. When I was running a 250 with the food truck, I had to mix mesquite on post oak roughly 50/50. On a home smoker I would lean even further post oak and less mesquite.
Live In Arizona With A Mesquite Tree In The Backyard....Rarely Cook With It....Great Collab Fella's....Cheers to all of you...
The two of you together is great. I enjoy your collaboration videos. The outtakes at the end were great 👍
yesss, "Awww Mesquite-squite-squite-squite!"
Having fun, oh hell yeah! Cheers. What I have found, if we make not so hot BBQ and we are with friends, washing it down with some cold ones still makes the day awesome!
Brad saying “ahh squite squite squite” absolutely cracked me up at the end.
I only use mesquite for smoking my brisket. Never over powering. Usually only need one stick every 45-60 minutes with my offset.
New Jersey BBQ
Truly enjoyable from both of you. Great product and love the idea of trying out different things for the outcome. Very scientific method of you! Much appreciated.
Good info for those who have never used mesquite. Thanks for not totally hating it. That’s all I use on my stick burner and what I like to use in competition. There is a fine balance between just right and too much with this wood that takes some time to learn. It’s a great accent for cooks looking for more smoke as in adding to pecan or oak. Great vid.
Very interesting, and happy to see Joe with you. Your channel, and his, are my two favorites
2 of my favorite 3 UA-cam channels in one!!!! Woo Hoo!!!!
Great chemistry between you and Brad!
Growing up in Central Texas. I love mesquite smoked everything.
Seeing Jeremy on Bradly's back porch is tripping me out.
When I lived in Texas my friends would smoke with Oak, Pecan, Mesquite, and Hickory and every now and again add a chunk of Black Walnut (which I now understand is a no no), and it always came out awesome.
Great partnership video for the science of BBQ, and good on you for including your two guests.
Great Collaboration! Love both of your Channels.
The Guga 'Let's do it' was spot on! LOL...
I was always curious about using mesquite for a brisket! Thanks guys!👍🏻👍🏻
My dad, brother, and I use mesquite for everything. I even use it for catfish fillets. I love the flavors and the fam and our friends do too. To each their own.
Every time I thought the video was over it kept on rolling, great video!
Great video. Bradley is obviously a giant in the BBQ world.
26:33 Best line of the video!
Watch out! Thems snakes in them thar boots!!!
This is top quality content- still a brisket beginner, but learning a lot.
I love this awesome I watch both of you guys all the time
Been watching Chudds for a long time! Great content
I would have taken that asphalt Brisket home too lol
btw, the outtakes at the end are better than ANY dvd extras. That's why I'm subbed to both of these channels. 😂😂
Great collaboration awesome to hear the conversation unfold naturally really good content keep it up, guys.