Making this now for my wifes birthday. Following your directions to the tee. Im gonna let the brisket rest in the over overnight at 170° until shes perfect.
@@fastintegra oh okay thanks! I might do it the following weekend. I’ll start at 4am , so you think 8 hours total is good including the 1-2 hours of resting time??
You can let it rest for 2 to 3 hours letting the brisket come down to 140 before eating. The hot hold at 170 if you have the time produces amazing brisket I’m told. I never have that much time so I always rest mine for at least 2 to 3 hours before serving.
The foil but is 100% worth it. Foil boat allows the bark to stay crisp and not soften like wrapping does. It’s pretty much the same method as wrapping your just wrapping the under side at around 165 to 180 depending on the brisket after you hit 200 or after the stall you let it rest to 140 or hot hold it for 24 hours at 170 for amazing brisket.
Looks like it was a little over, anyway the foil boat is a great method but I would definitely not wrap it in butcher paper for the rest next time. You foil boat cause your want that super crunchy bark the butcher paper softens it a bit. Try it without the wrap next time trust me. I used to wrap now I foil boat.
@@tftibbq thanks. I’ve seen you using that method in a few videos now and I always wondered what was that for. I’ll give it a try! I’d like to try everything you cook 😅😅
Привет из России ! Я подписан на тебя и восхищён твоими видео , мне нравится твой стиль приготовления мяса ! Скажи пожалуйста, приправа BLAZING STAR универсальна и её можно использовать для приготовления других блюд ! Благодарю за ответ Бро🤝
That's some next level spice rack!! 🔥
Making this now for my wifes birthday. Following your directions to the tee. Im gonna let the brisket rest in the over overnight at 170° until shes perfect.
Any other option for the Oven part???? Do we have to let it sit overnight?? What if you’re making it for that same day to eat
The oven part is usually to pass the stall on heat. You can just leave it smoking for longer, and if your looking for same day start earlier
@@fastintegra oh okay thanks! I might do it the following weekend. I’ll start at 4am , so you think 8 hours total is good including the 1-2 hours of resting time??
You can let it rest for 2 to 3 hours letting the brisket come down to 140 before eating. The hot hold at 170 if you have the time produces amazing brisket I’m told. I never have that much time so I always rest mine for at least 2 to 3 hours before serving.
@@FaceYourFear.it’s going to depend on how big the brisket is about 1 hour for every pound. So 16 lbs about 16 to 18 hours then your rest time.
Can you make a video talking about the foil boat method? Why? When? Recommend? Notice a difference? Worth doing?
The foil but is 100% worth it. Foil boat allows the bark to stay crisp and not soften like wrapping does. It’s pretty much the same method as wrapping your just wrapping the under side at around 165 to 180 depending on the brisket after you hit 200 or after the stall you let it rest to 140 or hot hold it for 24 hours at 170 for amazing brisket.
What kind drawer is that you have for your seasonings
It’s a Husky toolbox
@@tftibbqcall it the cash register cuz that’s money!
Looks like it was a little over, anyway the foil boat is a great method but I would definitely not wrap it in butcher paper for the rest next time. You foil boat cause your want that super crunchy bark the butcher paper softens it a bit. Try it without the wrap next time trust me. I used to wrap now I foil boat.
Bro 🔥! Nice !
Thanks 🔥
Was it just the flat?
My bro when are you coming to Australia??
Waiting for a invite
What kind of Pitt is that. I need one. Please respond
Looks like a camp chef woodwind pro 36
Camp chef woodwind pro 1,600.00
Is it beef?
💰
What kind of Pitt is that ???
Camp chef woodwind pro it’s a beast wish I would have picked that one over my Weber searwood.
What does that paper do?
Helps hold in moisture while you let it rest. Resting is important to redistribute moisture back into the meat.
@@tftibbq thanks. I’ve seen you using that method in a few videos now and I always wondered what was that for. I’ll give it a try! I’d like to try everything you cook 😅😅
Привет из России ! Я подписан на тебя и восхищён твоими видео , мне нравится твой стиль приготовления мяса ! Скажи пожалуйста, приправа BLAZING STAR универсальна и её можно использовать для приготовления других блюд ! Благодарю за ответ Бро🤝
New sub here! Looks amazing! TY for sharing!
Thanks for subbing!
Could you post your recipe?
It’s on my website