I’ve been cooking for quite a while, and just when you think your got something mastered, you get hit with a curve ball. With that said I understand every cook will not be the same, so I would love to see those complain about the bark not being set right or how the brisket is cut to actually put in sometime, and show us how they would do it. And though time has past from this cook, as a veteran who has served in the military for 20 years and have lost some people whom I have served with, I can appreciate you spending your day to try to honor, in your own way those who have laid down their life for our freedom. Don’t let people discourage you, nor be offended by comments. Keep the coals burning, and the smoke clean, some of us do appreciate it.
Appears everyone was asleep and Dski's brisket had yet to make the stage. Looked very moist and tender, bon appetit. Honor those past, and enjoy the Holiday.
The price of meat 🍖 has gone thru the roof lately... hotdogz and burgers 🍔 for this Memorial Day. Let’s not forget the meaning of the day and remember all those that made the ultimate sacrifice for our freedom. 🇺🇸
Thanks for the comment. We visited my Father today who was a vet. Brisket on Memorial Day is blessing as well as hot dogs and hamburgers. Thanks for checking out the video.
Looked great love the killer hoggs.Most people wrap to help push through the stall.I rarely wrap just curious to your thinking because you temps would suggest you were possibly through your stall,which I have encountered to last only a half hour to three hours.Happy Birthday to Mama those dogs looked good and good sketti is still my favorite meal.👍🔥
I love the term sketti. I still say that to this day! I generally shoot for 160 to 165 internally then wrap for tenderness. In this case I was at my Nieces house for about three hours and upon my return it was already past that point. I still haven’t made a brisket without wrapping. I have to give this a shot. I bet the smoke ring is amazing as well as the smoke flavor. Thanks for your comments. I may cook some sketti this weekend because of our conversation. Have a good evening Steve!
Dski Grillz I haven’t noticed a difference in tenderness,but I do like the bark more without wrapping,but you do need or at least I prefer to spritz the whole cook every 45-60 minutes.Helpful hint when you try no wrap put a ball of foil under your brisket if you notice pooling on top.I leave very little fat on my brisket will trim with knife on cap then chase it with a potato peeler or cheese wire cutter.Ive done fat up,fat down couldn’t tell difference so I just started removing it maybe leaving a 1/16 th of an inch.Thats my favorite part of grilling and smoking so many different ways to test outcome,I enjoy the challenge of charcoal on my Weber kettle as apposed to set and forget pellet grills.As you know once you learn amounts of fuel and air it becomes almost as easy,with better flavor in my opinion.Keep bringing the great videos.👍🔥
Have you experimented with placing your smoke wood under the charcoal? Roughly how long from lighting the grill to putting the meat on do you find you need to wait? With mine, I feel like I am waiting almost an hour before I have proper clear smoke to put my meat on by going through: - smoke wood on the bottom - cover with lump charcoal, leave room on one side, light chimney of 6-8 lumps - place lit lumps in empty void on the side - allow fire to burn a bit before putting the diffuser on and closing it down - wait 60mins to get rid of the white billowy smoke
I just checked a few sites and cannot find it. I know it was a limited addition when i purchased a while back. They were selling like “hot cakes”. I’ll keep looking and if i find something I will let you know.
I think you are correct. It was so hot I truly lost focus. I tell you what though, It was ridiculously tender just the same. Thanks for your observation and for taking the time to check out the video. Happy Holidays.
Man, you have all the right tools to make great BBQ. Unfortunately, you used aluminum foil and destroyed the bark and ended up with pot roast. I watch most of your videos and always cringe when I see you cross contaminate your containers after handling the protein. Have you considered using gloves to handle the protein? If, you like using your bare hands, then perhaps you can pour out your rub into a bowl and then using your bare hands to spread rub on the protein. One last thing...why are you using the same leather glove you used to spread your charcoal, to handle the protein??? That's just not sanitary!!! Anyway, we all have areas that we can improve on and lessons to learn, me included. It's just a thought...
I use foil all the time and bark never comes out like this. Looks like there was too much pooling going on or the bark was not fully set before he wrapped it.
Sorry but you ruined the bark by wrapping in foil. And sliced when it was way too hot. It should also be holding its slice when you cut it. Seems overcooked.
I’ve been cooking for quite a while, and just when you think your got something mastered, you get hit with a curve ball. With that said I understand every cook will not be the same, so I would love to see those complain about the bark not being set right or how the brisket is cut to actually put in sometime, and show us how they would do it. And though time has past from this cook, as a veteran who has served in the military for 20 years and have lost some people whom I have served with, I can appreciate you spending your day to try to honor, in your own way those who have laid down their life for our freedom. Don’t let people discourage you, nor be offended by comments. Keep the coals burning, and the smoke clean, some of us do appreciate it.
Thanks so much for the kind words and encouragement.
Happy Birthday Mama Dski!!! God Bless her... amazing cook again chef
Appears everyone was asleep and Dski's brisket had yet to make the stage. Looked very moist and tender, bon appetit. Honor those past, and enjoy the Holiday.
Thanks Tyrus!
The price of meat 🍖 has gone thru the roof lately... hotdogz and burgers 🍔 for this Memorial Day. Let’s not forget the meaning of the day and remember all those that made the ultimate sacrifice for our freedom. 🇺🇸
Thanks for the comment. We visited my Father today who was a vet. Brisket on Memorial Day is blessing as well as hot dogs and hamburgers. Thanks for checking out the video.
Good show, really enjoyed it.
Awesome, thank you!
Loved it, well done!!!
Man I thought U was using tequila like “mane whaaaat?!”🔥🔥🔥🤣🤣🤣
Thanks for another great cook! Love the videos.
Thanks Robert!
Looks good but the bark wasn't there, I'm from Texas where brisket is a way of life
As someone who has tried your cooking, wow!
Great Cook👍🏾
18 lb smoked pot roast. No bark, super cross-contamination, and sliced wrong. Definitely not HowToBBQRight
That is hilarious!
Another Great Video Brother
Awesome video! Greetings from Tijuana Mexico 🇲🇽. Quick question, is the slow n sear compatible with the Summit Kamado?
Greetings my friend. The slow and sear low profile is the one you want for the summit. Thanks for checking out the video!!
Looked great love the killer hoggs.Most people wrap to help push through the stall.I rarely wrap just curious to your thinking because you temps would suggest you were possibly through your stall,which I have encountered to last only a half hour to three hours.Happy Birthday to Mama those dogs looked good and good sketti is still my favorite meal.👍🔥
I love the term sketti. I still say that to this day! I generally shoot for 160 to 165 internally then wrap for tenderness. In this case I was at my Nieces house for about three hours and upon my return it was already past that point. I still haven’t made a brisket without wrapping. I have to give this a shot. I bet the smoke ring is amazing as well as the smoke flavor. Thanks for your comments. I may cook some sketti this weekend because of our conversation. Have a good evening Steve!
Dski Grillz I haven’t noticed a difference in tenderness,but I do like the bark more without wrapping,but you do need or at least I prefer to spritz the whole cook every 45-60 minutes.Helpful hint when you try no wrap put a ball of foil under your brisket if you notice pooling on top.I leave very little fat on my brisket will trim with knife on cap then chase it with a potato peeler or cheese wire cutter.Ive done fat up,fat down couldn’t tell difference so I just started removing it maybe leaving a 1/16 th of an inch.Thats my favorite part of grilling and smoking so many different ways to test outcome,I enjoy the challenge of charcoal on my Weber kettle as apposed to set and forget pellet grills.As you know once you learn amounts of fuel and air it becomes almost as easy,with better flavor in my opinion.Keep bringing the great videos.👍🔥
@@steveyork8069 Thanks for the tips Steve, I will give this a shot soon.
Always love some DSKI GRILLS.
Thank you!
Have you experimented with placing your smoke wood under the charcoal? Roughly how long from lighting the grill to putting the meat on do you find you need to wait? With mine, I feel like I am waiting almost an hour before I have proper clear smoke to put my meat on by going through:
- smoke wood on the bottom
- cover with lump charcoal, leave room on one side, light chimney of 6-8 lumps
- place lit lumps in empty void on the side
- allow fire to burn a bit before putting the diffuser on and closing it down
- wait 60mins to get rid of the white billowy smoke
That has been my experience as well. You just have to wait unfortunately
Is the glen blue kettle still available to buy? Do you have a link?
I just checked a few sites and cannot find it. I know it was a limited addition when i purchased a while back. They were selling like “hot cakes”. I’ll keep looking and if i find something I will let you know.
DAM, DAM, DAMMMMMM👍👍👍
Lol!!! Thanks
It looks like you cut it with the grain instead of across the grain.
I PAID ATTENTION TO THAT.
I think you are correct. It was so hot I truly lost focus. I tell you what though, It was ridiculously tender just the same. Thanks for your observation and for taking the time to check out the video. Happy Holidays.
It definitely looked good.
Man, you have all the right tools to make great BBQ. Unfortunately, you used aluminum foil and destroyed the bark and ended up with pot roast. I watch most of your videos and always cringe when I see you cross contaminate your containers after handling the protein. Have you considered using gloves to handle the protein? If, you like using your bare hands, then perhaps you can pour out your rub into a bowl and then using your bare hands to spread rub on the protein. One last thing...why are you using the same leather glove you used to spread your charcoal, to handle the protein??? That's just not sanitary!!! Anyway, we all have areas that we can improve on and lessons to learn, me included. It's just a thought...
I use foil all the time and bark never comes out like this. Looks like there was too much pooling going on or the bark was not fully set before he wrapped it.
Sorry but you ruined the bark by wrapping in foil. And sliced when it was way too hot. It should also be holding its slice when you cut it. Seems overcooked.