Looks great. I'm about to be up at 5AM myself on 25th ready to throw down 2 14lb prime briskets on my stick burner (lump with oak, pecan and hint of cherry). The excitement has me here watching youtube. Nice narration and director work.
I am brand new to grilling, but I have learned So Much over just the past two days. I just discovered your channel yesterday and your videos have been a big part in my discovery and exploration of the ropes of BBQ Smoking. This is now one of my favorite channels. I look forward to seeing more vids. Please keep up the excellent work. 🔪🥩👍
Ry, what another great cook! That smoke ring looked really great. Merry Christmas, and keep up the great work. Your channel is really coming along and you've almost hit that 1k subscriber mark. I know there is a lot of work that goes in to the way you make your videos, and it's going to really start paying off.
Hello Ry, looks to me like you nailed this cook. I watched it all. Got some great tips. I'll be doing one some time soon. You video was very thorough and informative. I know your family and company enjoyed it. Great job.
Ry, nobody is perfect the first time. Smoking is a learning process. As for my rub, it's 80/80 percent course salt and course pepper. Then 20% celery seed
@@christophersamano4897 Here is the link to the baffle plates: bit.ly/2KMSPuI Some of the other accessories are listed in my Amazon Store: www.amazon.com/shop/cookwithry?listId=3P59UVOK3AXTE :)
Every once in a while Costco has GREAT deals on prime packers. Usually they're 3.99-4.99 a pound, but occasionally they'll lower them to 2.99 a pound. It's crazy :)
Bro this is definitely not your traditional brisket but let me tell you it's got me wanting to do one this way because it looks like it's full of flavor and looks absolutely delicious you have done a fantastic job on this
I'm here from your previous brisket video and it looks like you've done your homework from your last. Way better prep method and results too. My only recommendation would be to leave it to rest in the au jus (juices). It helps with retaining moisture. Great job!
I always love your videos for the BBQ educational value but let me also take a moment to call attention to the sheer production value and A+ creativity you provide in all of your shots. If you do not already work in photography/advertising you may want to take it up as a side gig. You got skills!
I just cooked an almost identical brisket hot and fast at 400 dropping to 350 after the wrap. cooked for about 4 hours total and rested for 3 hours, was amazing.
Any ideas on how I can fit 2 briskets into this smoker? I have family coming over and would like to be able to take in 2 briskets at one time. I appreciate any help.
Wow, great job on the brisket Ry, it looks delicious. I can't wait until Spring to break out my OK Joe's but unfortunately it's hibernating in my shed until after Winter. It's about 0 degrees F here in northeastern Vermont with 24 inches of snow so I have to wait, lol. I notice a huge difference how well your editing style has improved over the last 6 months, it's terrific. I just want to wish you and your family a very Merry Christmas and Happy New Year. Cheers Ry!
Great vid, I smoked a 15lb choice brisket in 5 hours and it came out great. Hit about 202 and everyone was ready to eat so we let it rest 30min and then cut it up. Lol
That was an awesome video. Was it Nirvana when tasting the point? It sure looked it. I have a 7 lb. Brisket I may try this on. I am so hungry for brisket now.
Another great video Ry. That looked awesome. Gorgeous colour on it. If have half as much fun with my new offset as you've had with yours, I'll be a very happy man! Question for you - have you done any cooks using briquettes and just a few chunks of wood? I can get chunks here in N.I. but not big logs like you use. Would be interested to see/hear the how temp control goes when running an offset with the fuel being pretty much all briquettes and a just few small chunks of wood.
can you put the brisket in the oven after the wrap? the smoke doesnt add flavor at that point right? just asking because I live in cold weather climate and would like to reduce time outdoors.
After listening to this video I feel like I want to paint some trees, maybe a mountain too, oh and let’s add some birds over here. Yeah, that just feels right.
Hi Ry-hope you are doing well....just catching up on this video and had a few questions, comments. Did you switch dual probe products? I have the ThermPro and did not realize you were using same device. I'm not sure what you get, but I get a very high temp for the temp that reads the smoker-hit or miss and I added the holder for the probe. It takes a bit of fooling around to get it correct. Also no water pans-I see two but not the 3rd and nothing n them. Thanks for all you do-love your videos and they are making me hungry!
Yeah my ThermoPro has dual probes, pit and food. I'm very satisfied with both, and test them for accuracy in boiling water: ua-cam.com/video/IqpUKUVWDS0/v-deo.html I also use an Ivation wireless thermometer that I'm happy with. Yeah, no water this cook. I wanted to get a bark set quickly since I was pushing to get this done fast.
Question Ry.. First, follow your method and my first brisket on my Highland cane out perfect. The best I’ve ever made as I also have a Traeger Pro 22, the offset smoker crushed it. My question is; How much of a temperature difference between the gauges on the roll hood to the temperature at the grates? I was cooking at around 300 on left and 330-350 on right and that seemed perfect. That would appear to be a 25 Deg. temp difference. Just looking for your opinion. Thx Ry!
Looks great! The last brisket I did was juicy but I noticed when slicing the edges were splintering almost like a pulled chuck roast would do? Any advice on this? (btw I cooked in the PBC and did wrap at 165) - Thx
Just getting into barbequeing due to the lockdown. Just go my first kettle and I will be trying a brisket. I'm made my own corned beef from brisket and it was great. I'be been glued to you videos, you have a great way of delivering your thoughts and experience. One question, the guitar solo you end this video on, it made the hairs on the back of my neck stand up, can you tell me the artist please? I tried sound hound but it named some chinese dude who made terrible noises, ( probably studied modern dance at degree level). Please keep your videos coming, they're inspirational. Thank you. J.
Not sure what it was. I use a commercial music service which I pay to license music and this video is old enough that I don't have the raw edit anymore.
Great video Ry! Just an update. I did this with a small family size (5 pounds) portion of the flat of a large brisket that I split. I put it on my camp chef pellet smoker at 275 degrees smoked it until the stall. Wrapped about 5 hours in. It was close to done about 6 hrs. in so backed it off to 225F to finish it closer to dinner time. Probed like butter total time 7 hours plus 1 hour rest. It turned out delicious. Not much difference from the low and slow. I used a lot of your great tips. Thanks Ry
Great video and I’ve really enjoyed watching your other videos, sub’d as well. But maybe pull the mic away from your throat for the taste test. The very clear sound of chewing and swallowing kills it for me! Haha
Just found your channel. Brisket looks good. For no salt rubs you should check out heaven made products. I actually have a brisket video up on it. Taste very good.
I've never had to deal with that, but I would give the inside a good cleaning and then do a really clean burn for a couple hours after spraying the interior with some vegetable oil. I've done a couple videos on how I clean the interior of my offset if you need any ideas, but I think that reseasoning and a good smoke should help a lot.
Good job 👍🏽👍🏽is it better than low and slow? Have you ever did hot and fast in the beginning and then finish it low and slow? Or the other way around to get bark set first?
Watched several of your videos, great job on each. Really enjoyed your trip down memory lane on your parent's ribs. Getting ready to do my first brisket will use the low and slow method on my first shot, but will give this method a shot later.
I tried this method with a Choice brisket flat today for my first-ever brisket (using an Oklahoma Joe Highland as well) and the results were great! It didn't have the bark I was hoping for but it came out tender and juicy! Can't wait to try this method on a Prime full packer!
Ry your teaching technique is great! Good detail but never boring in content. Thanks for sharing. Tell me this please. As a man of modest means I must choose my tools carefully. I see you and many other meat smoking enthusiasts use a round ended carving knife, often with scalloped texture cuts perpendicular to the cutting edge. The cuts always seem so very clean and unbroken. Is this a function of the texturing or simply a very sharp edge? Are these style knives quite pricey as a rule? Are there well thought of entry level brands? Thanks. Don.
The key is mainly sharpness. I've used all kinds of knives, and most are not expensive. I do really enjoy the Victorinox that I use most. It generally runs between $40 and $50.
First, you've got to hit the stall. On a 8-10 pound flat, if you're running at 250 F, it could be 3-4 hours. At that point, because the flat is the less fatty part of the full packer brisket, you don't want to dry it out, I would probably wrap it in pink butcher paper, or foil if that's what you have. Then you just have to wait for your internal temperature target of around 200. Here's the thing, though. Time doesn't matter with brisket--it's about tenderness. Temperature is only a guide to indicate you're approaching tenderness, but every cut of beef is different. You can probably see stories online about how different people with the same cut weighing the exact same will have wildly different times that it took them to get that meat to the proper tenderness. That's why it's difficult to give an accurate answer when asked about things like brisket, because that cliche about 'it's done when it's done' is very, very true. Shoot for your temp, likely about 200, but start poking with a probe about 190 to test for tenderness. The probe should slide in and out without resistance when it's done. Hope this helps :)
If it’s wrapped tight and in something like a foil pan, as long as the gas side is off and not continuing to cook it then it might be similar to putting in in an oven that’s not on. I’ve done that before to hold for a couple hours.
@@CookingWithRy thanks Ry. I started it at 4AM expecting a stall. I wrapped it at 160. I wanted it to be done by 2. Looks like it didn't stall and is at 185 now! It's looking like 1pm to pull it. More time to rest!
The brisket turned out amazing. Had a 3 hour rest. I let it cool down to 180ish in the gas grill and then put it in a yeti cooler. Extremely moist and tender. Could cut it with a fork but not mushy. I couldn't have done it without your video. Thank you for posting. Keep up the good content!
The Mr.Rogers of bbq lol a little tip for the wood place some on your fire box it will warm the wood so when you reload the fire box it will catch right off with no bitter smoke flavor other than that luv the vids keep up the good work
One issue with that is it can sometimes get a little too hot and actually ignite. So, yeah, it works, but if you don't watch it you can have a REAL surprise :)
Loved the video. I always watch all of the videos. Very informative. I enjoy watching these brisket videos. When i dont have time that week to cook. Thanks once again 👌👌
@@CookingWithRy So I smoked my first brisket yesterday on my OK Joe using all your tips, and I really appreciated your quick responses yesterday. The weird thing is after five and a half hours with the smoker at a consistent 250 it stalled at 149 and dropped to 145 for about an hour. So I wrapped it in parchment and aluminum kicked the smoker up to 275 and it shot up to 202 in two and a half hours. Wrapped it in towels and the paper it was already wrapped in, stuck it in the cooler for an hour. Then the moment of truth! It was absolutely outstanding! Good bark, nice smoke ring, and tender! Very flavorful but did need some salt, I used the 21 season salute. But most importantly, everyone thought it was amazing! Couldn't have done it without you Ry, thanks again!
I honestly think the flavor addition was very minor, and came through those additions sweating out some moisture. It was a bit of an experiment to add those :)
What is the best way or method to get that deep smoke ring? Is it just best to cool low and slow to make this happen or is it a wood combination? Love the videos sir. Beat wishes to you in 2019. AJ Obis Waddell AZ
Cooking With Ry Sir. Thank you for the reply. I am going to follow that the next time I do a brisket. I’m normally in that 275 300 range. Again thank you for the reply and excellent videos. Be well!
If the bark comes off easily I'll yank it off, but I've really never noticed any difference in flavors when smoking with bark on. I'll add a new split when the temp drop close to the lower range I'm shooting for :)
Looks great ! Awesome video..I am about to be a rookie smoker..any suggestions on electric smokers etc. Are bradleys good? let me know what you think. new subscriber ! Cheers !
I've never owned a Bradley but know people who do and they really enjoy them. I own both a Masterbuilt and a Char-Broil and have been pretty happy with both :)
Oh also I’ll say I personally start checking for tenderness at about 190 degrees. Some are done sooner some later. I’ve had some that weren’t done until well over 200 and others that were done under 190.
@@CookingWithRy Thanks. Great channel! I just started smoking a few months ago and am still in the early learning stages. I picked up a Highland, but have had a hard time controlling and maintaining temp, so any info helps :) I'm considering selling the Highland and getting a Brazos or Yoder Cheyenne. I think the thicker steel might make temp management a little easier.
You added the onions and garlic when you first wrapped it now you didn't say anything about them adding any flavor to the brisket did they help add any flavor at all
They were put there to help seal the door tightly. As I learned, for me they didn't actually do anything. I did a video where I removed them as part of a smoker tune-up: ua-cam.com/video/iiLaWaJ6JAg/v-deo.html
Looks great. I'm about to be up at 5AM myself on 25th ready to throw down 2 14lb prime briskets on my stick burner (lump with oak, pecan and hint of cherry). The excitement has me here watching youtube. Nice narration and director work.
Thanks! Hope yours turn out amazing.
evolve god pp
I'm planning on cooking a brisket in the oven for 5 hours y
Then finishing in the oak joe any tips on how 2 maintain temp will be greatly appreciated
instablaster...
“What do you do when someone doesn’t like brisket”
We ask them politely, yet firmly to leave
You are the Bob Ross of BBQ
Thanks Ry! I did this method yesterday on my Okla Joes Highlander!! ! Turned out much better than I expected! Tender and delicious!! I recommend!!
I am brand new to grilling, but I have learned So Much over just the past two days. I just discovered your channel yesterday and your videos have been a big part in my discovery and exploration of the ropes of BBQ Smoking. This is now one of my favorite channels. I look forward to seeing more vids. Please keep up the excellent work. 🔪🥩👍
Thanks so much :)
I cooked my chuck at 4-600 for about four hours. Had a great bark. Then wrapped it
This video really helped me out with my brisket. Thank you sir
Glad you enjoyed it :)
I did this again..even better this time!!
Another excellent and inspiring cook! Gonna have to try one faster on my WSM and see if I can get it like yours! Merry Christmas Ry!
A Merry Christmas to you, too.
Your dedication to cooking meat is above reproach.
Thanks!
You're the man Ry!!! Did you make that charcoal basket? That's a great idea! Thanks for all the great videos. Keep on smoking brother!
Yeah it’s an easy project. I did a video on it :)
$2.99 for Prime? Yeah I would pick that every time then.
Costco has a great deal on brisket fairly often :)
Costco only sells Prime, I believe.
Ry, what another great cook! That smoke ring looked really great. Merry Christmas, and keep up the great work. Your channel is really coming along and you've almost hit that 1k subscriber mark. I know there is a lot of work that goes in to the way you make your videos, and it's going to really start paying off.
Thank you so much for the kind words and the support :)
Hello Ry, looks to me like you nailed this cook. I watched it all. Got some great tips. I'll be doing one some time soon. You video was very thorough and informative. I know your family and company enjoyed it. Great job.
I had maybe five bites! Then it was devoured by the fam :)
Ry, nobody is perfect the first time. Smoking is a learning process. As for my rub, it's 80/80 percent course salt and course pepper. Then 20% celery seed
WOW!!!! A $43 Brisket? $2.99LB. for 14LB in Canada that be a $160 Brisket or $11.50LB. Nice Video!!
Do you have a tray in your cooking area? I can see something under the brisket.
If it's under the cooking grate that's the smoker's baffle plate :)
Cooking With Ry I have the same smoker and didn’t come with one, did you purchase separately? Also, do you have a link for the accessories you added..
@@christophersamano4897 Here is the link to the baffle plates: bit.ly/2KMSPuI Some of the other accessories are listed in my Amazon Store: www.amazon.com/shop/cookwithry?listId=3P59UVOK3AXTE :)
I'll be cooking brisket on my new BBQ this weekend - this looks good!
Just smoked my first brisket on the grill yesterday. 4 1/2 hours it was done. 2 more wrapped in foil, the 3 hours in a cooler. Turned out very tender
You got a prime packer for 45 bucks? I'm at a loss for words. You can't even get select for that price here.
Every once in a while Costco has GREAT deals on prime packers. Usually they're 3.99-4.99 a pound, but occasionally they'll lower them to 2.99 a pound. It's crazy :)
I saw that too and my jaw dropped. Glad I'm not the only one that caught that.
Bro this is definitely not your traditional brisket but let me tell you it's got me wanting to do one this way because it looks like it's full of flavor and looks absolutely delicious you have done a fantastic job on this
Thank you :)
you cooked the hell out of this one! Good on you man :)
Thanks!
I'm here from your previous brisket video and it looks like you've done your homework from your last. Way better prep method and results too. My only recommendation would be to leave it to rest in the au jus (juices). It helps with retaining moisture.
Great job!
Thanks! I would have left the jus in there, but I promised that to someone earlier so they could make gravy :)
Cooking With Ry Glad to hear it went to good use.
I always love your videos for the BBQ educational value but let me also take a moment to call attention to the sheer production value and A+ creativity you provide in all of your shots. If you do not already work in photography/advertising you may want to take it up as a side gig. You got skills!
Thanks. That's very kind of you :)
I find if place the splits on top of the fire box to let them worm up they catch fire as soon as you put them in the coals
Nice cook. Looks yummy
It turned out pretty good. Thanks!
Since you're from Southern California like me, where do you buy your wood? Home Depot, Wal-Mart, BBQ Galore?
I get mine locally from here: thewoodshedoc.com/
I just cooked an almost identical brisket hot and fast at 400 dropping to 350 after the wrap. cooked for about 4 hours total and rested for 3 hours, was amazing.
Hot and Fast can be a great way to go sometimes :)
I'm be honest, you're trimmimg looked better than mine.
Wow ! Beautiful looking Brisket Ry ! Bravo !!
Any ideas on how I can fit 2 briskets into this smoker? I have family coming over and would like to be able to take in 2 briskets at one time. I appreciate any help.
I've fit 2 before and rotated them just to even out the position nearest the firebox :)
Need to utilize all those juices for a tasty gravy!!
That’s exactly how franklin’s bbq does it in Austin , and he’s famous for the brisket. 275f
That is not how he cooks it . He does do 12 hours though
I'll give you five stars even though you put some of that Rosemary on your brisket! ✌️
Wow, great job on the brisket Ry, it looks delicious. I can't wait until Spring to break out my OK Joe's but unfortunately it's hibernating in my shed until after Winter. It's about 0 degrees F here in northeastern Vermont with 24 inches of snow so I have to wait, lol. I notice a huge difference how well your editing style has improved over the last 6 months, it's terrific. I just want to wish you and your family a very Merry Christmas and Happy New Year. Cheers Ry!
That sounds a bit chilly.
Great vid, I smoked a 15lb choice brisket in 5 hours and it came out great. Hit about 202 and everyone was ready to eat so we let it rest 30min and then cut it up. Lol
Congratulations for the great result ! If you were to buy a smoker today, which one would you chose ? Thanks !
I do love my Lone Star Grillz offset :)
Ryan please send me a link tratwr Joe's 21 gun salute. I can't find it. Thanks tom
Here it is on Amazon: www.amazon.com/Trader-Joes-Seasoning-Salute-Pack/dp/B00MULFX0O/
Love your videos mate i just did a 2.5kg angus beef rib today at 225 for 9 hours was awesome you have help me so much
Angus beef rib. That even SOUNDS delicious :)
That was an awesome video. Was it Nirvana when tasting the point? It sure looked it. I have a 7 lb. Brisket I may try this on. I am so hungry for brisket now.
Another great video Ry. That looked awesome. Gorgeous colour on it. If have half as much fun with my new offset as you've had with yours, I'll be a very happy man!
Question for you - have you done any cooks using briquettes and just a few chunks of wood? I can get chunks here in N.I. but not big logs like you use. Would be interested to see/hear the how temp control goes when running an offset with the fuel being pretty much all briquettes and a just few small chunks of wood.
On the offset I'm fortunate that I can get wood from a local supplier. But charcoal and chunks will work if that's what you have :)
I smoke my brisket at 300 degrees.
i love your videos and thanks for taking the time to do them.i am new to smokeing and your vids are very helpful .fixing to attempt my first brisket
Nice! Just give it time and enjoy the process :)
I've cooked a 14 Lb. Turkey on my Oklahoma Joe smoker in 5 hours using 325 as a temperature. It was great!
Yeah getting that smoke flavor while roasting is amazing :)
can you put the brisket in the oven after the wrap? the smoke doesnt add flavor at that point right? just asking because I live in cold weather climate and would like to reduce time outdoors.
Absolutely. Many people do this :)
@@CookingWithRy oh cool! any tips for the oven finish? just wrapped in butcher paper or foil at 275-300?
That’s what I’d do 👍
After listening to this video I feel like I want to paint some trees, maybe a mountain too, oh and let’s add some birds over here. Yeah, that just feels right.
About the brisket, I’m definitely going to raise the temp on my WSM and try to avoid the all nighter. Thanks for the video.
Hi Ry-hope you are doing well....just catching up on this video and had a few questions, comments. Did you switch dual probe products? I have the ThermPro and did not realize you were using same device. I'm not sure what you get, but I get a very high temp for the temp that reads the smoker-hit or miss and I added the holder for the probe. It takes a bit of fooling around to get it correct.
Also no water pans-I see two but not the 3rd and nothing n them. Thanks for all you do-love your videos and they are making me hungry!
Yeah my ThermoPro has dual probes, pit and food. I'm very satisfied with both, and test them for accuracy in boiling water: ua-cam.com/video/IqpUKUVWDS0/v-deo.html I also use an Ivation wireless thermometer that I'm happy with. Yeah, no water this cook. I wanted to get a bark set quickly since I was pushing to get this done fast.
Question Ry.. First, follow your method and my first brisket on my Highland cane out perfect. The best I’ve ever made as I also have a Traeger Pro 22, the offset smoker crushed it. My question is; How much of a temperature difference between the gauges on the roll hood to the temperature at the grates? I was cooking at around 300 on left and 330-350 on right and that seemed perfect. That would appear to be a 25 Deg. temp difference. Just looking for your opinion. Thx Ry!
25 degree difference to me is totally workable :)
That bark looked perfect to me. I don't like it black😃that's just me.
Great content! I learned a lot from you Ry! Greetings from Brazil!
Looks great! The last brisket I did was juicy but I noticed when slicing the edges were splintering almost like a pulled chuck roast would do? Any advice on this? (btw I cooked in the PBC and did wrap at 165) - Thx
Sometimes that bark can get a little extra dry so I’ve seen that. Still tasted good :)
Just getting into barbequeing due to the lockdown. Just go my first kettle and I will be trying a brisket. I'm made my own corned beef from brisket and it was great.
I'be been glued to you videos, you have a great way of delivering your thoughts and experience. One question, the guitar solo you end this video on, it made the hairs on the back of my neck stand up, can you tell me the artist please? I tried sound hound but it named some chinese dude who made terrible noises, ( probably studied modern dance at degree level).
Please keep your videos coming, they're inspirational. Thank you. J.
Not sure what it was. I use a commercial music service which I pay to license music and this video is old enough that I don't have the raw edit anymore.
WOW now this one is looking absolutely gorgeous and delicious great job Sir excellent
Thanks Ry, I'm going to give this a try tomorrow!
Great video Ry! Just an update. I did this with a small family size (5 pounds) portion of the flat of a large brisket that I split. I put it on my camp chef pellet smoker at 275 degrees smoked it until the stall. Wrapped about 5 hours in. It was close to done about 6 hrs. in so backed it off to 225F to finish it closer to dinner time. Probed like butter total time 7 hours plus 1 hour rest. It turned out delicious. Not much difference from the low and slow. I used a lot of your great tips. Thanks Ry
Great video and I’ve really enjoyed watching your other videos, sub’d as well. But maybe pull the mic away from your throat for the taste test. The very clear sound of chewing and swallowing kills it for me! Haha
It happens sometimes :)
hi RY, have you cooked a Brisket on the Char broil Electric Smoker ? if so do have a video on it .
I have, but haven't done a video. Really difficult to do one on there without cutting it into pieces.
@@CookingWithRy i tried one, but it turned out a little tough . do you wrap yours 3/4 of the way through or just naked cook it
Just found your channel. Brisket looks good. For no salt rubs you should check out heaven made products. I actually have a brisket video up on it. Taste very good.
I'll have to check 'em out. Thanks!
My last smoke went stale..how do I get rid of that bad smoke from the inside of my brinkman stick burner?
I've never had to deal with that, but I would give the inside a good cleaning and then do a really clean burn for a couple hours after spraying the interior with some vegetable oil. I've done a couple videos on how I clean the interior of my offset if you need any ideas, but I think that reseasoning and a good smoke should help a lot.
Good job 👍🏽👍🏽is it better than low and slow? Have you ever did hot and fast in the beginning and then finish it low and slow? Or the other way around to get bark set first?
Looks great!!! Who doesn’t like Brisket?!?!🤣🤣🤣
So what is the best internal temp when briskit is done?
It's more about tenderness, but that usually happens somewhere around 200-205 F internal.
Watched several of your videos, great job on each. Really enjoyed your trip down memory lane on your parent's ribs. Getting ready to do my first brisket will use the low and slow method on my first shot, but will give this method a shot later.
Enjoy that brisket!
What the last step all about, does the cooler need ice or no?
The cooler is just for insulation to retain heat.
I tried this method with a Choice brisket flat today for my first-ever brisket (using an Oklahoma Joe Highland as well) and the results were great! It didn't have the bark I was hoping for but it came out tender and juicy! Can't wait to try this method on a Prime full packer!
Bark really loves low and slow, but sometimes you just need it done a bit quicker. Glad it turned out good for you!
Ry your teaching technique is great! Good detail but never boring in content. Thanks for sharing. Tell me this please. As a man of modest means I must choose my tools carefully. I see you and many other meat smoking enthusiasts use a round ended carving knife, often with scalloped texture cuts perpendicular to the cutting edge. The cuts always seem so very clean and unbroken. Is this a function of the texturing or simply a very sharp edge? Are these style knives quite pricey as a rule? Are there well thought of entry level brands? Thanks. Don.
The key is mainly sharpness. I've used all kinds of knives, and most are not expensive. I do really enjoy the Victorinox that I use most. It generally runs between $40 and $50.
Thank you for the help. I reckon it's "Amazon here I come!" again. Don.
Ry if you were just smoking the flat and not a full packer, how long do you estimate it's would take?
First, you've got to hit the stall. On a 8-10 pound flat, if you're running at 250 F, it could be 3-4 hours. At that point, because the flat is the less fatty part of the full packer brisket, you don't want to dry it out, I would probably wrap it in pink butcher paper, or foil if that's what you have. Then you just have to wait for your internal temperature target of around 200.
Here's the thing, though. Time doesn't matter with brisket--it's about tenderness. Temperature is only a guide to indicate you're approaching tenderness, but every cut of beef is different. You can probably see stories online about how different people with the same cut weighing the exact same will have wildly different times that it took them to get that meat to the proper tenderness. That's why it's difficult to give an accurate answer when asked about things like brisket, because that cliche about 'it's done when it's done' is very, very true.
Shoot for your temp, likely about 200, but start poking with a probe about 190 to test for tenderness. The probe should slide in and out without resistance when it's done.
Hope this helps :)
I'm smoking a point today on my Oklahoma joes combination grill. Do you think I could let it rest in the gas side of the grill instead of a cooler?
If it’s wrapped tight and in something like a foil pan, as long as the gas side is off and not continuing to cook it then it might be similar to putting in in an oven that’s not on. I’ve done that before to hold for a couple hours.
@@CookingWithRy thanks Ry. I started it at 4AM expecting a stall. I wrapped it at 160. I wanted it to be done by 2. Looks like it didn't stall and is at 185 now! It's looking like 1pm to pull it. More time to rest!
Oh btw, it's cool that you shop at the woodshed. I was just there recently. Maybe we'll run into each other someday!
The brisket turned out amazing. Had a 3 hour rest. I let it cool down to 180ish in the gas grill and then put it in a yeti cooler. Extremely moist and tender. Could cut it with a fork but not mushy. I couldn't have done it without your video. Thank you for posting. Keep up the good content!
I am going to try my first brisket tomorrow morning
I am using pecan and oak for my wood
The Mr.Rogers of bbq lol a little tip for the wood place some on your fire box it will warm the wood so when you reload the fire box it will catch right off with no bitter smoke flavor other than that luv the vids keep up the good work
One issue with that is it can sometimes get a little too hot and actually ignite. So, yeah, it works, but if you don't watch it you can have a REAL surprise :)
Loved the video. I always watch all of the videos. Very informative. I enjoy watching these brisket videos. When i dont have time that week to cook. Thanks once again 👌👌
Glad you enjoyed it :)
Excellent. I'm making my first brisket on Sunday. Thank you for all your insights.
Good luck! Just give it time and it will turn out great :)
@@CookingWithRy So I smoked my first brisket yesterday on my OK Joe using all your tips, and I really appreciated your quick responses yesterday. The weird thing is after five and a half hours with the smoker at a consistent 250 it stalled at 149 and dropped to 145 for about an hour. So I wrapped it in parchment and aluminum kicked the smoker up to 275 and it shot up to 202 in two and a half hours. Wrapped it in towels and the paper it was already wrapped in, stuck it in the cooler for an hour. Then the moment of truth! It was absolutely outstanding! Good bark, nice smoke ring, and tender! Very flavorful but did need some salt, I used the 21 season salute. But most importantly, everyone thought it was amazing! Couldn't have done it without you Ry, thanks again!
A brisket will surprise you every time. EVERY TIME! But when it turns out like what you achieved...amazing :)
Love the videos especially the tri tip ones, what's the name of that jazz song that u have on this video?
I use a commercial music licensing service so I'm not sure what that is for a video this old.
Your face after you tasted the point???? Just awesome and had me rolling . Complete food porn here my friend thank you for sharing 👍
Oh man, the point gets me every time :)
Havent tried the hot and fast method but might now.
How do I get those gloves?
They're listed in my Amazon store here in a slightly different color: www.amazon.com/shop/cookwithry?listId=OCT4LTQRRKPM
One question - how does the garlic, scallion and rosemary change the taste at that point in the cook. I've never seen that before!
I honestly think the flavor addition was very minor, and came through those additions sweating out some moisture. It was a bit of an experiment to add those :)
I love watching this show :) You are like this most relax person ever :)
Thanks! When I'm at the grill or the smoker I'm in my happy place :)
I feel the same way when I cue😁
Going to do the hot and fast method soon. Although I have a pellet smoker it’s still nicer to speed up the cook
That pellet will be nice because you have a bit more control to dial the temp in :)
Why dont my charcoals look that hot when I start em lol
Just subbed and hit the bell based on this video alone! Brilliant. Looking forward to watching all your videos.
Thanks so much! Glad you enjoyed it :)
What is the best way or method to get that deep smoke ring? Is it just best to cool low and slow to make this happen or is it a wood combination?
Love the videos sir. Beat wishes to you in 2019.
AJ Obis
Waddell AZ
I'm no expert on smoke rings, but I've gotten the best results with true low and slow. The closer to 225 the better :)
Cooking With Ry
Sir. Thank you for the reply. I am going to follow that the next time I do a brisket. I’m normally in that 275 300 range. Again thank you for the reply and excellent videos. Be well!
Hi Ry. Great video. You don't debark your splits? How often did you add a split?
If the bark comes off easily I'll yank it off, but I've really never noticed any difference in flavors when smoking with bark on. I'll add a new split when the temp drop close to the lower range I'm shooting for :)
Enjoyed your video you're from Southern California well I'm from Central California the heart of the San Joaquin Valley
I've driven through there many times heading north and south :)
cooking my first today on the highland thanks to your videos hoping it comes out as well as yours thanks
Good luck and have fun smoking!
I'm a new subscriber to your channel... Oh man that brisket looks amazing👍
Welcome aboard! And it was pretty darned good :)
I have to imagine you are really satisfying to feed because of your expressions and happy noises...
LOL. I would agree :)
Number 1000th like keep it up man
You said you prefer 225 method what was the difference vs this brisket
Generally, I find a bit more tenderness and some more internal fat remaining when I've smoked at 225 vs hot and fast.
Looks great ! Awesome video..I am about to be a rookie smoker..any suggestions on electric smokers etc. Are bradleys good? let me know what you think. new subscriber ! Cheers !
I've never owned a Bradley but know people who do and they really enjoy them. I own both a Masterbuilt and a Char-Broil and have been pretty happy with both :)
i will check those brands as well..thanks Ry |
The quality of this video is top notch.
Thanks for the kind words.
Anyone know the name of that jazzy intro?
Great looking brisket. Never seen someone throw a salad in there when wrapping. Did it impart any flavor?
Oh also I’ll say I personally start checking for tenderness at about 190 degrees. Some are done sooner some later. I’ve had some that weren’t done until well over 200 and others that were done under 190.
I think it added more moisture than flavor :)
How much wood did you go through for this cook?
If I didn't mention it I didn't keep track, but on the Highland I would usually go through two splits of wood per hour.
@@CookingWithRy Thanks. Great channel! I just started smoking a few months ago and am still in the early learning stages. I picked up a Highland, but have had a hard time controlling and maintaining temp, so any info helps :) I'm considering selling the Highland and getting a Brazos or Yoder Cheyenne. I think the thicker steel might make temp management a little easier.
You added the onions and garlic when you first wrapped it now you didn't say anything about them adding any flavor to the brisket did they help add any flavor at all
It was sort of an experiment, and I don't think it added much flavor. maybe a little moisture from the vegetables sweating :)
@@CookingWithRy I bet cooking them onions and garlic when you did though would be really good if you put that on a sandwich with that brisket
That's a really good idea :)
Good looking brisket. Your video was very informative.
Thank you :)
So Cal? Where? can i come over and help?
Nice!! I think you got it now!!
Sale on now choice for 199 no way I can afford prime. Lol
Nothing wrong with choice. The right method will give you great results :)
love ur videos, keep m coming.......
What are those red clamps you have sealing the door?
They were put there to help seal the door tightly. As I learned, for me they didn't actually do anything. I did a video where I removed them as part of a smoker tune-up: ua-cam.com/video/iiLaWaJ6JAg/v-deo.html