@@frank_osuna hahaha i was dying when he said that, those briskets were rough out the package. I showed the worst one when I was trimming but they were all like that
Jirby - you found your niche my dude. Keep doing these unfiltered commentary vids. I learned more from this and your live stream of the Yoder vid than 50 ‘mainstream’ copy cat vids combined. Not to mention the entertainment value you provide just being candid and no edits is beautiful. Please keep them coming. I’m off to sell my wife on putting in an order for the Goldees offset now! Wish me luck.
Love everything about this video!! The commentary, unfiltered views and friendship you guys have really shows and outside of being very entertaining, its great to watch and learn. Thank you from one Texan to another.
Hey Jirby, I only smoked two briskets so far, both on a weber eggy weggy. Man I have so much respect for what you guys do and how grounded and present you gotta be to cook briskets, let alone at a high scale. Maybe someday I'll invest in a smaller offset and see how I do. Thank you for all the informative videos man I learned so much from you and your crew. Lets go baby!!!!!
Jirby, Excellent constructive,informative, and humorous commentary. Yet, I still think Ant may be right that you or a highly skilled pitmaster can pull off the 8 briskets, while a backyard amateur is going to have difficulty with such a large cook. However, Ant can do better. With this in mind, don’t send briskets to Ant. Instead teach him. Bring him back to Goldee’s, have him trim, season, and cook briskets in large quantities. Have him split post oak and give away hickory wood for fireplace wood! Finally, teach him to shop at Walmart, so he will not go Sam’s club! Dude, you finally made yourself sound old. There are only 3 Kmarts left in the US: Miami, New Jersey, and New York. So Ant has no access to blue light specials!😂
I have a small offset I had made about 10 years ago. When I have it loaded up, I will place 2 bricks in front of the brisket closes to the fire box to help with over cooking that brisket. Helps a lot. Now, back to the movie.😆
I’m always my worst critic. People look at me crazy when I doubt my bbq. 100% It’s the quality of the brisket. Even the best pit masters can only do so much with a low quality brisket. That being said we all can’t afford 8 Creekstone prime briskets. 😂 I use Sam’s Club Prime and even then you have to be pretty careful when choosing them because usually only 2 or 3 out of 12 of them will be worth grabbing. I only use hickory on ribs & chicken because of the shorter smoke time but hickory with a 10-12 hour brisket is a no-go for me. Pecan & oak on briskets is my go-too. I’m smoking on a Big Phil’s 250 and a Myron Mixon G9. Constructive criticism is always good, especially coming from a pit master like Jirby. Don’t take it to hard and learn from it. We’re all out here learning and getting better with each smoke 🤙🏼 MooreMeat KC BBQ
I've made some bomb brisket using hickory. Ant i think just over cooked his stuff and did not season well. Jirby your smoker looks cool man Ant needs to redeem himself with another vid.
Jirby, Elaborate on what you said when he was tipping the pooled fat off the brisket you said rookie mistake. Just don't want to make that same mistake. Thanks. Ant always great content keep it up 😊
Use the wood thats in your area im not going to find post oak in ga. I use white oak hickory and cherry . I use cherry to light my fires and if the fires needs a kick i throw it in its less dense and lights up quick. I've used trees in my back yard and split logs from a local guy it just taste like good smoke flavor. Lets be honest there is not end all be all bbq wood
He cooked it for 16hrs on a backyard pit, it's way overdone that's why he's got no fat. Took him easily 4-5 hrs longer than it should have. It was him and the long cook.
Imagine a friend asks you to cook 7 briskets for an event. If you are a friend of your friend, here's what you don't do. You don't but cheap briskets, some of which are so gnarly that they don't even look like briskets. You don't speed trim them with a knife you've never used. You don't speed season them with mixed salt, pepper, and Lawry's instead of layering them. You don't smoke them with hickory wood if you're claiming to be cooking true Texas style brisket. Then you don't overcook the briskets. But here's what you do. After making all of these mistakes, you accept a participation trophy of 8 Creekstone prime briskets from the guy who built the smoker that you implicitly blamed for your mistakes. Congratulations!
Or imagine being a youtuber who's planning to cook 7 briskets. So you ask your friend if he wants free briskets 😂 but when did I blame the pit? I def said skill issue. Watch again, take notes this time 👁👁
I took written notes the first time to document your many mistakes. You said that only a professional pitmaster could cook 7 good briskets on Jirby's pit. That is simply not true. A trained amateur can cook 8 good briskets on it. Own it, Ant, and make things right.
@commishg lol learn what skill issue means. I've owned it. I'm a youtuber, man. I'm learning everyday but compared to the best bbq joints I film at, I suck at bbq. But most of yall in these comment sections are worse at cooking than me
@@AntsBBQCookout It takes courage to show both our successes and our failures, and I applaud you for that. But a redo of this cook is in order to help all of us get better, lest anyone mistakenly believe that it was equipment error.
I'm gonna have the freezer packed with creekstone leftovers 😂 let's gooo!
love your vids.
Stop shopping at K-Mart.
@@frank_osuna hahaha i was dying when he said that, those briskets were rough out the package. I showed the worst one when I was trimming but they were all like that
We are all coming over to help you eat
I love the design. Makes sense as a true all around SMOKER. Truly all smoke and no direct flame influence.
Jirby - you found your niche my dude. Keep doing these unfiltered commentary vids. I learned more from this and your live stream of the Yoder vid than 50 ‘mainstream’ copy cat vids combined. Not to mention the entertainment value you provide just being candid and no edits is beautiful. Please keep them coming. I’m off to sell my wife on putting in an order for the Goldees offset now! Wish me luck.
Thank you!!!
Well said. I agree
Good luck with that my dude. And on point with your comment. Merry Christmas.
your face when he said he is using hickory lmao
Love everything about this video!! The commentary, unfiltered views and friendship you guys have really shows and outside of being very entertaining, its great to watch and learn. Thank you from one Texan to another.
Don't sleep on K-Mart briskets. I have 12 on lay-a-way 🔥
Hey Jirby, I only smoked two briskets so far, both on a weber eggy weggy. Man I have so much respect for what you guys do and how grounded and present you gotta be to cook briskets, let alone at a high scale. Maybe someday I'll invest in a smaller offset and see how I do. Thank you for all the informative videos man I learned so much from you and your crew. Lets go baby!!!!!
Was the brisket tipping really a rookie move or sarcasm? Lmao genuine question
I fucking love these critique vidzzz. Watched a few times already and laughed hard each time. Much love from S.E. Texas.
Jirby,
Excellent constructive,informative, and humorous commentary. Yet, I still think Ant may be right that you or a highly skilled pitmaster can pull off the 8 briskets, while a backyard amateur is going to have difficulty with such a large cook. However, Ant can do better.
With this in mind, don’t send briskets to Ant. Instead teach him. Bring him back to Goldee’s, have him trim, season, and cook briskets in large quantities. Have him split post oak and give away hickory wood for fireplace wood! Finally, teach him to shop at Walmart, so he will not go Sam’s club!
Dude, you finally made yourself sound old. There are only 3 Kmarts left in the US: Miami, New Jersey, and New York. So Ant has no access to blue light specials!😂
Watching these videos, I really need a Goldees smoker in my life.
I have a small offset I had made about 10 years ago. When I have it loaded up, I will place 2 bricks in front of the brisket closes to the fire box to help with over cooking that brisket. Helps a lot. Now, back to the movie.😆
Jirby you can always donate one of your amazing briskets to me. 😁😁
Best offset in the biz. It's the only true offset. Cooks even af. Design is 🔥
“At least go to Walmart”…😂😂
Jirby, what are your thoughts on separating the flat and point and cooking separately?
I’m always my worst critic. People look at me crazy when I doubt my bbq. 100% It’s the quality of the brisket. Even the best pit masters can only do so much with a low quality brisket. That being said we all can’t afford 8 Creekstone prime briskets. 😂
I use Sam’s Club Prime and even then you have to be pretty careful when choosing them because usually only 2 or 3 out of 12 of them will be worth grabbing. I only use hickory on ribs & chicken because of the shorter smoke time but hickory with a 10-12 hour brisket is a no-go for me. Pecan & oak on briskets is my go-too. I’m smoking on a Big Phil’s 250 and a Myron Mixon G9. Constructive criticism is always good, especially coming from a pit master like Jirby. Don’t take it to hard and learn from it. We’re all out here learning and getting better with each smoke 🤙🏼 MooreMeat KC BBQ
Love the honesty Jirby...why would Ant use hickory as the measure of success? When has hickory been the standard for Texas bbq? Where's my Post Oak?
Keep these commentary vids coming , love it !!!
Gotta be rich just to afford 8 briskets these days!
Please get the 8 briskets in the goldees smoker video up
I've made some bomb brisket using hickory. Ant i think just over cooked his stuff and did not season well. Jirby your smoker looks cool man Ant needs to redeem himself with another vid.
finally another hickory truther lol i buy the hickory by the rick because its cheap in TN
@@AntsBBQCookout yo man you make super dope content please keep it going. Do it at 250 all the way.
Hickory changing the bbq world, its like going no tees directly off the deck lol
your channel is the best dude, well done.
Jirby, Elaborate on what you said when he was tipping the pooled fat off the brisket you said rookie mistake. Just don't want to make that same mistake. Thanks. Ant always great content keep it up 😊
Prob bad trim if getting pooled fat, that most be the answer
I missed the livestream 😢 thanks for reposting
Dude il do the video il go to your new spot and use that bad ass smoker ya got in front of building.
God damn it Ant
Haha did him dirty at the sending em pretrimmed bro
Use the wood thats in your area im not going to find post oak in ga. I use white oak hickory and cherry . I use cherry to light my fires and if the fires needs a kick i throw it in its less dense and lights up quick. I've used trees in my back yard and split logs from a local guy it just taste like good smoke flavor. Lets be honest there is not end all be all bbq wood
You mentioned "Rookie Move" on tipping the brisket. Is that a bad idea?
I think things looked pretty darn good.
Put the live video back up. I want to see the guy asking about "Tell me your greatest brisket secret"
Do the walmart briskys! Do it
He cooked it for 16hrs on a backyard pit, it's way overdone that's why he's got no fat. Took him easily 4-5 hrs longer than it should have. It was him and the long cook.
I'm loving these comment videos.
what do you mean by rookie move when tipping brisket
Real men smoke Kmart briskets…..with Hickory
Kmart ass briskets 💀💀💀
What’s the preferred wood for brisket?
Maybe he trimmed too much fat off or it didn’t have enough to start off with.
What are your thoughts on using red oak? What wood do you like best to worst?
Just got a goldees pit
Let’s goooo
@@jirbybbq I can’t wait for some cooks on the pit from you! Those chill backyard voiceover videos are goldmines of info.
I've had those results with briskets from Sam's Club or Costco. Just not a good product.
I can second this. Costco briskets are trash
Ant needs to take his time slicing briskets. Some are too thick. Some cuts aren't clean so it doesn't look appealing.
yeah slicing is my weakest area for sure, im practicing though!
You can send me 8 creekstone primes!
LOL.
I hate the way he holding that meat and eating 😂😂😂
I think ant is way over thinking things.
Yea, I think it is the crappy briskets.
He lost me at hickory! #criesintexan
Weird skin lol get to cutting 😂
First
Imagine a friend asks you to cook 7 briskets for an event. If you are a friend of your friend, here's what you don't do. You don't but cheap briskets, some of which are so gnarly that they don't even look like briskets. You don't speed trim them with a knife you've never used. You don't speed season them with mixed salt, pepper, and Lawry's instead of layering them. You don't smoke them with hickory wood if you're claiming to be cooking true Texas style brisket. Then you don't overcook the briskets. But here's what you do. After making all of these mistakes, you accept a participation trophy of 8 Creekstone prime briskets from the guy who built the smoker that you implicitly blamed for your mistakes. Congratulations!
Or imagine being a youtuber who's planning to cook 7 briskets. So you ask your friend if he wants free briskets 😂 but when did I blame the pit? I def said skill issue. Watch again, take notes this time 👁👁
I took written notes the first time to document your many mistakes. You said that only a professional pitmaster could cook 7 good briskets on Jirby's pit. That is simply not true. A trained amateur can cook 8 good briskets on it. Own it, Ant, and make things right.
@commishg lol learn what skill issue means. I've owned it. I'm a youtuber, man. I'm learning everyday but compared to the best bbq joints I film at, I suck at bbq. But most of yall in these comment sections are worse at cooking than me
@@AntsBBQCookout It takes courage to show both our successes and our failures, and I applaud you for that. But a redo of this cook is in order to help all of us get better, lest anyone mistakenly believe that it was equipment error.