After 27 years in the BBQ business profession I have to say that’s a nice looking brisket. In regards to the bark, as you noted, its flavor comes from the rub and a lot of the secondary flavor comes from the sauce. I would love for you one time to try lighting up a a “fire pit “ of that pecan wood stash you have and maybe mix a little live oak with it and feed the Hasty Bake with with live coals. There’s just something different about it. Can I order a brisket sandwich 😅
Looks great Abom Abby! I love what you said about having to make bad bbq to make good bbq. It’s so true. The first step at getting good at something is sucking at something. One trick I was told to get a good bark is to COVER that beef in 16 mesh black pepper! Put as much as the brisket will hold. You literally can’t put too much. The seasoning you use will have a huge effect on the bark you end up with. Cheers from Indiana!
Now I'm hungry again! And as far as Kentucky Burbon goes Wild Turkey 101 is my favorite. But with St. Patrick's day coming up I'll have to get some Irish! Maybe you could do a Corned Beef and cabbage crock pot dish? 😁
Huge selection of spices/rubs on top of the refrigerator ! I'm sure there are many more stashed around. Low and slow, you really can't go too wrong, even if you don't smoke it, glowing charcoal will do the job just fine. The dilemma at ABOM BBQ is which BBQ to use for a cook, lot of choices.
Yep we love the Fiesta brand of spices and have many. Easy to order from and half the cost of all the others. You're right too, even cooking over direct charcoal is fine. Sometimes I use one small piece of wood just to get a wisp of smoke on the food while it cooking.
@@AbomAdventures some folks want a fire or smoke ring, some say the deeper the better. The factors of temp of the smoke and the surface temp of the meat can lead to little to no smoke ring is the surface temp of the meat. Maintain the surface at or above 215°F . At 250 °F any temp smoke will penetrate-before that temp you are only surface smoking which while good tasting is incomplete in smoke profile. Surface temps over 300 °F feels like rushing the meat and results in burnt ends from the hot dry smoke. Smoking fish, now that is some job.
@@AbomAdventures yea, and a shame for that brisket. With the fibres and gelatin it seems a boning knife, extra long would stand a better shot carving rather than cleaveing with the carvery style. Edited for content
Great cook! Love my Hasty. Looks like before you lit fires you removed the old style heat deflector and once fire was lit you decided to use the new style heat deflector. I have had better success on long cooks loading the firebox like you did. However have had success using Old Daves way also (modified snake with firebricks). I could have put a hurtin on the finished product.
Have you given any thought to doing a video on using the Hasty Bake for direct heat cooking? In your first video on the Hasty Bake you said that using it for direct heat was one of the reasons you bought it. I'm trying to decide whether I want a Chud Box, the Hasty Bake Rough Neck or the Legacy.
Hello Adam, I know this is not your machining channel but I honestly couldn’t think of a better way to contact you. I have a part from an old Colchester Lathe that is broken. It’s cast iron so I think it would need to be brazed, and I would love if you would do the repair. Thanks and I love the channels and content.
I've had my Hasty Bake for over 35 years and always had trouble managing the heat of the grill until I started layering the lump charcoal the way you did with the small on the bottom and big stuff on top. Did you ever have to add any more lump charcoal to the cook?
Once it got to about 6 hours in a set a few more logs on the fire because my temps were dropping, but I blame that on fire management. I let it get a little too hot towards the early part of the cook and it burned away to fast. The second day and upcoming video I smoked a park roast and it went 8.5 hours and I still had lots of fuel left unburned.
New Sub here! Awesome video and even better looking brisket! How long did that charcoal last? I’m very interested in that Legacy because of your videos! Smoke on, brother!
Butcher paper. You can find it in most grilling section of the stores or order it from Amazon. It's very common that briskets get wrapped in butcher paper during the stall to finish cooking them to the final temps.
I have my Meater probes in mine now. Showing 5 hour and 27 minutes on the flat and 9 hours 15 minutes on the point before being done. What do you do when this happens? Do you wrap when the flat is at 165? And hope the point comes up during the wrap? Sounds like my flat may be overdone?
Here are a few of his favs (we are working on our cookbook!!): The camp Dutch oven cookbook by Robin Donovan, Cee Dubs Dutch oven by CW Welch and Dutch oven cookbook from Bull shoals white river state park. Happy cooking!! -Abby
After 27 years in the BBQ business profession I have to say that’s a nice looking brisket. In regards to the bark, as you noted, its flavor comes from the rub and a lot of the secondary flavor comes from the sauce. I would love for you one time to try lighting up a a “fire pit “ of that pecan wood stash you have and maybe mix a little live oak with it and feed the Hasty Bake with with live coals. There’s just something different about it. Can I order a brisket sandwich 😅
Looks really good. Next time stand it on your surface plate and use the height gauge to determine the optimal thickness before slicing.
LOL! 🤣😂🤣
You could offer Abby a sample on camera. It would be a nice touch.❤
Oh BOY OH BOY !!!!!!!!FANTASTIC.
Looks great Abom Abby! I love what you said about having to make bad bbq to make good bbq. It’s so true. The first step at getting good at something is sucking at something. One trick I was told to get a good bark is to COVER that beef in 16 mesh black pepper! Put as much as the brisket will hold. You literally can’t put too much. The seasoning you use will have a huge effect on the bark you end up with. Cheers from Indiana!
Yep lots of pepper is the Texas way. It's good though.
For the pepper addition try using long pepper, available in Indian markets. I so wish smell was a part of this feed.
Looks amazing Adam🤩👍
Man that looks good, thats a awesome smoker, seems to hold the heat well.
Hey Abby, a nice "slicer" knife would make an excellent Christmas present! hint hint.
Great video! Lots of fun.
Now I'm hungry again! And as far as Kentucky Burbon goes Wild Turkey 101 is my favorite. But with St. Patrick's day coming up I'll have to get some Irish! Maybe you could do a Corned Beef and cabbage crock pot dish? 😁
Not a bad idea!
Huge selection of spices/rubs on top of the refrigerator ! I'm sure there are many more stashed around. Low and slow, you really can't go too wrong, even if you don't smoke it, glowing charcoal will do the job just fine. The dilemma at ABOM BBQ is which BBQ to use for a cook, lot of choices.
Yep we love the Fiesta brand of spices and have many. Easy to order from and half the cost of all the others. You're right too, even cooking over direct charcoal is fine. Sometimes I use one small piece of wood just to get a wisp of smoke on the food while it cooking.
@@AbomAdventures some folks want a fire or smoke ring, some say the deeper the better. The factors of temp of the smoke and the surface temp of the meat can lead to little to no smoke ring is the surface temp of the meat. Maintain the surface at or above 215°F . At 250 °F any temp smoke will penetrate-before that temp you are only surface smoking which while good tasting is incomplete in smoke profile. Surface temps over 300 °F feels like rushing the meat and results in burnt ends from the hot dry smoke.
Smoking fish, now that is some job.
The brisket looks amazing! I want to know about the huge slicer you used!
It's a vintage knife that was made by Old File. I found it at an antique store. It was a little too thick for slicing brisket though.
@@AbomAdventures yea, and a shame for that brisket. With the fibres and gelatin it seems a boning knife, extra long would stand a better shot carving rather than cleaveing with the carvery style.
Edited for content
Im going to ask santa for an hasty bake for Christmas, 2024.😅
Oh my!!! That looks amazing.
Great cook! Love my Hasty.
Looks like before you lit fires you removed the old style heat deflector and once fire was lit you decided to use the new style heat deflector.
I have had better success on long cooks loading the firebox like you did. However have had success using Old Daves way also (modified snake with firebricks).
I could have put a hurtin on the finished product.
Wow that turned out amazing like always! Is Adam wearing Duluth dry on the fly pants? I just started wearing those for work and they are the best!
Yes I wear the DOTF pants and also the carpenter pants as well.
Yummmmmm!!!
Have you given any thought to doing a video on using the Hasty Bake for direct heat cooking? In your first video on the Hasty Bake you said that using it for direct heat was one of the reasons you bought it. I'm trying to decide whether I want a Chud Box, the Hasty Bake Rough Neck or the Legacy.
Hello Adam, I know this is not your machining channel but I honestly couldn’t think of a better way to contact you. I have a part from an old Colchester Lathe that is broken. It’s cast iron so I think it would need to be brazed, and I would love if you would do the repair. Thanks and I love the channels and content.
Send me an email and we can discuss there. Abom 1979 at g mail
Looked great to me!!!
I've had my Hasty Bake for over 35 years and always had trouble managing the heat of the grill until I started layering the lump charcoal the way you did with the small on the bottom and big stuff on top. Did you ever have to add any more lump charcoal to the cook?
Once it got to about 6 hours in a set a few more logs on the fire because my temps were dropping, but I blame that on fire management. I let it get a little too hot towards the early part of the cook and it burned away to fast. The second day and upcoming video I smoked a park roast and it went 8.5 hours and I still had lots of fuel left unburned.
New Sub here! Awesome video and even better looking brisket! How long did that charcoal last? I’m very interested in that Legacy because of your videos! Smoke on, brother!
Hey can you please tell me what type of camera you are using to document your adventures. It is so clear and precise. Thank you!
Any thoughts on that optional heat deflector? Briske looked great.
What is the reddish brown paper in which you wrapped your brisket? Where do you get that?
Butcher paper. You can find it in most grilling section of the stores or order it from Amazon. It's very common that briskets get wrapped in butcher paper during the stall to finish cooking them to the final temps.
OMG! Looks wonderful! Not sure but isn't a certain wood supposed to improve barbeque flavor dramaticaly? Sage?
Come on Adam. You don’t have a kitchen caliper? 😂😂😂
I have my Meater probes in mine now. Showing 5 hour and 27 minutes on the flat and 9 hours 15 minutes on the point before being done. What do you do when this happens? Do you wrap when the flat is at 165? And hope the point comes up during the wrap? Sounds like my flat may be overdone?
Just remember to cut against the grain the flat and point run different directions
Hi, when cooking in cast iron Dutch Oven what cook book does he like to use?
Here are a few of his favs (we are working on our cookbook!!):
The camp Dutch oven cookbook by Robin Donovan, Cee Dubs Dutch oven by CW Welch and Dutch oven cookbook from Bull shoals white river state park. Happy cooking!! -Abby
Did you snuff out the rest of the remaining charcoal or let it just burn out?
you can snuff it out and save the charcoal that is left.
If you’re looking you ain’t cookin’ 😂
................MMMMMMMMMMMM mmmmmmmmmmmmm
Just hope that was butchers paper and not Rosin...
Like the video. I just got a Legacy, but I'm going to run the probe through the rotisserie hole. Looks you put it under the lid.