Me and my friend visited Austin for the weekend, we are from the U.K. and besides Dallas airport this was my first visit it to Texas, one thing on my bucket list was Texas BBQ, We visited Leroy and Lewis and it did not disappoint, almost certainly the best food I have ever had would defiantly recommend it! Keep up the great food!
I bought a xl toaster oven from Costco it goes down to 90 degrees. Holds brisket nicely. I hold at 150. I started the foil boat for briskets I’m never going back, that crush is unbeatable.
I really appreciate you putting out this series. I have learned a ton. I rest using a vac seal and sous vide at 140 overnight. Im going to start resting at a higher temp!!!!
Wow. I don't even have an offset, but I watched the entire video. Excellent info, and what a great presentation by a guy who obviously loves what he's doing. Thank you.
Excellent video, I love the simplicity and keeping true to bbq even with your own methods. It’s great watching these after visiting the food truck too. Cheers from Cairns, AUS
Additionally how are you guys getting that color on the bottom. The bottom of my briskets on my 250 get very little color. Plenty of smoke ring though. Seems like my under grate temps are really low.
This was absolutely one of the best brisket videos I have seenI am currently cooking a large prime brisket to serve tomorrow on Thanksgiving. All of my overnight reating questions are answered! Thankk you great video🙏
Thank you for this video! I had heard people talk about what to look for in the bottom of a brisket, but showing it with the explanation made so much more sense.
Great technical video...really informative! More importantly, people buy from people. Thanks for sharing the BBQ love. #CHUDBBQ and #LeRoyandLewis Rule. Peace out and Be Kind to one another.
Hi. Great video. When you pull at approx 195 to rest at 200 in warmer , is it ok to pull from smoker direct to warmer or do you let it rest first . Thanks again
This was filmed two years ago. The timing is ironic but I don’t think it was intentional as they have said they are moving all the patroon videos to UA-cam
25:52, "how long can you rest a brisket?" His explanation was great on how to rest briskets! My last brisket I rested 17 hours in a 170 oven (lowest it would go). It was still good, but the flat was a little dry for my liking. Everyone else raved, but I knew better. ;) Your mileage may vary.
When you say 2 to 1 Volumetric blend of Salt and Pepper, are you saying two parts sale or pepper? Great video, super informative and gives a great idea of what you should be looking for when cooking brisket! Thank you for being transparent and helping the BBQ community
Hi Evan, thanks for the great video! One question? I don’t have an oven and my cooler is not a Yeti. If I want to pull a brisket from the smoker to eat it as soon as it reaches 150-160 F, how should the brisket feel. This is because I don’t have a warmer or a cooler that works.
I still can’t bring myself to do lean down on my brisket. Just a mental thing but just see the fat side as the barrier between drying out the flat (admittedly I have an egg style smoker so all heat coming from bottom)
Damn good video and the resting tip about resting a 190 temp foil boat brisket at 200 overnight from a 2021 video is so ironic during these times of bbq wars haha 🔥🔥🔥
From what I gather the idea is that cooking a brisket to the 190s and then giving it a long low temp rest is completely okay. It’s not the only way but an acceptable one if you have/want to.
Brisket videos are the rage on the Utube. I’m curious to see what this gets for a view count. Hopefully the title can get the algorithm going. Should’ve titled like chuds did with the “Texas Pitmaster shares secrets” type of thing that gets the algorithm pumping.
When you were putting on the rub @1:15 I could almost hear Bradley Robinson saying "don't forget the sides...rookie move"!
My biggest problem when smoking a brisket is when I look down and find out “there’s a snake in my boot”!
🤣🤣🤣🤣
Goldees be like “touché “ 😂
Me and my friend visited Austin for the weekend, we are from the U.K. and besides Dallas airport this was my first visit it to Texas, one thing on my bucket list was Texas BBQ, We visited Leroy and Lewis and it did not disappoint, almost certainly the best food I have ever had would defiantly recommend it! Keep up the great food!
This is now my favorite UA-cam video.
I bought a xl toaster oven from Costco it goes down to 90 degrees. Holds brisket nicely. I hold at 150. I started the foil boat for briskets I’m never going back, that crush is unbeatable.
Best Brisket videos on UA-cam. Got a brisket on the smoker now, using this method. Thanks for all the great info!
I really appreciate you putting out this series. I have learned a ton. I rest using a vac seal and sous vide at 140 overnight. Im going to start resting at a higher temp!!!!
Awesome instructional video! I will be subscribing to your Patreon. Keep them coming.
Wow. I don't even have an offset, but I watched the entire video. Excellent info, and what a great presentation by a guy who obviously loves what he's doing. Thank you.
Excellent video, I love the simplicity and keeping true to bbq even with your own methods. It’s great watching these after visiting the food truck too. Cheers from Cairns, AUS
Glad to see I’m not the only one who went with a small and high exchange on a pit. It makes a huge difference in cooking space.
If the exchange is 50/50 above and below the grate it will draw more evenly across the grate and not batter the underside of your meat!
Additionally how are you guys getting that color on the bottom. The bottom of my briskets on my 250 get very little color. Plenty of smoke ring though. Seems like my under grate temps are really low.
This was absolutely one of the best brisket videos I have seenI am currently cooking a large prime brisket to serve tomorrow on Thanksgiving. All of my overnight reating questions are answered! Thankk you great video🙏
Nice! Educational, interesting, and very well explained. Tks for your time
Thanks for the information. I will be cooking my next Brisket following your instructions. Will let you know how it turned out
So many nuggets of wisdom in these videos ... keep them coming!
Those are some beautiful briskets.
Thank you for this video! I had heard people talk about what to look for in the bottom of a brisket, but showing it with the explanation made so much more sense.
Great technical video...really informative! More importantly, people buy from people. Thanks for sharing the BBQ love. #CHUDBBQ and #LeRoyandLewis Rule. Peace out and Be Kind to one another.
Thank you for sharing so much wonderful information. Cheers from Australia.
Very thorough and instructional.
Thank you for sharing this. So informative.
I use an electric large turkey roaster oven to finish my briskets. They will run at 140*.
this was an awesome overview - nice job !!
Thank you for another great video!
Always give the wood a little kiss. LOL
Thank you Evan and Sawyer. Love these videos. I've been an intermittent patreon subscriber and you've taught me a great deal.
Hi. Great video. When you pull at approx 195 to rest at 200 in warmer , is it ok to pull from smoker direct to warmer or do you let it rest first . Thanks again
Great timing on the vid. And you even gave credit to someone else ... negating the negative "stolen process" accusation by he who shall not be named.
I was thinking the exact same thing.....we'll see if this blows up. Might bring some more traffic to the page.......🤔
This was filmed two years ago. The timing is ironic but I don’t think it was intentional as they have said they are moving all the patroon videos to UA-cam
Wait, what did I miss? Someone hating on L&L?
@@STAMP501 not hating exactly…it’s more in line of shade throwing. 😂😂😂
@@punisherpr where can i watch this shade theowing video?
It looks like a big difference in bark with the part that’s been braising. Is it fat side down?
Great info. Thanks y’all.
Are you cooking at 300 grate level when u say your thermometer is at 300?
Bradley before the snakes started chasing him.
Great video. No blocking log needed ?. Is that just because the throat is smaller or a general rule for you. Thank you
Yes exactly. Very against blocking logs
25:52, "how long can you rest a brisket?" His explanation was great on how to rest briskets! My last brisket I rested 17 hours in a 170 oven (lowest it would go). It was still good, but the flat was a little dry for my liking. Everyone else raved, but I knew better. ;) Your mileage may vary.
Was that covered with foil or paper or not at all?
@@Friendlyx333 I think I had it in a disposable half-pan with lid. So basically foiled, but not awful touching the bark.
Gems, I am always fine tuning my cooks. I appreciate the detail of this video. 🤙🏾
Hi friend what did you recommend to start food truck business and how many brisket the first month or so to start the people now my food trucks
Good stuff!
When you say 2 to 1 Volumetric blend of Salt and Pepper, are you saying two parts sale or pepper? Great video, super informative and gives a great idea of what you should be looking for when cooking brisket! Thank you for being transparent and helping the BBQ community
2:1::pepper:salt
Awesome channel and excellent insights! 👍
Looking forward on a pull pork cook 😁
Ron
Hi Evan, thanks for the great video!
One question? I don’t have an oven and my cooler is not a Yeti.
If I want to pull a brisket from the smoker to eat it as soon as it reaches 150-160 F, how should the brisket feel. This is because I don’t have a warmer or a cooler that works.
It should feel fully done
How did you decide your transfer area? Smaller than Feldons calculation?
So can you start smoking your brisket immediately after seasoning?
Yes
I still can’t bring myself to do lean down on my brisket. Just a mental thing but just see the fat side as the barrier between drying out the flat (admittedly I have an egg style smoker so all heat coming from bottom)
Best videos in BBQ!
Awesome
I wish I was in Austin!
I’ve used a swimming mask to protect my eyes from smoke and it’s very effective. There are models that look like ski goggles.
Damn good video and the resting tip about resting a 190 temp foil boat brisket at 200 overnight from a 2021 video is so ironic during these times of bbq wars haha 🔥🔥🔥
Wouldn’t resting a brisket at 200 degrees overnight that is already 190 internal over cook it ??
@@erichoffman5571 not according to L&L and and a few other brisket experts. Unless I’m misunderstanding something.
From what I gather the idea is that cooking a brisket to the 190s and then giving it a long low temp rest is completely okay. It’s not the only way but an acceptable one if you have/want to.
Most great stuff is created/found by accident.
I did a brisket last week, went to pull my foil and didn't have enough. Had to use paper.. fine, I guess.
Beautiful
You guys rock for making this public
Brad got to have snacks
Nice two-handed wood kissing technique.
14:18
I have been resting in a water pan food warmer. Thoughts?
Generally not into water pans
I've been using the Winco food warmer. Good?
Brisket videos are the rage on the Utube. I’m curious to see what this gets for a view count. Hopefully the title can get the algorithm going. Should’ve titled like chuds did with the “Texas Pitmaster shares secrets” type of thing that gets the algorithm pumping.
Some things just need to be kept sacred. Like cooking the darn things with the fat side up for gawd’s sake
Maybe a Szechuan brizzy next heat week
Wagu brisket
Do you have a particular size of brisket you like to smoke good job by the way
11.5 lb avg
That's what it weighs after trimming what does it weigh before trimming
@@michaeldominiquez7253 11.5 pre trim, approx 8 post trim
I'll leave the kissing of the wood to my wife
Yeah I’m telling my wife it’s necessary for her to do this in order to get good brisket.
@@mikebowerstv not for a good sausage 😂
The mask would be way more beneficial from the smoke rather than the "coof" haha
I always just let my girl kiss my wood
Oh my gosh it Chud…
"Kiss the wood". I expect nothing less from a Noles fan. 🪓