Love the smoker but you need a comp pro repping your smokers in regards to the food aspect. I actually bought one of your smokers just today, love the design and searing station. Keep on rocking!
3:58 Praise *GAWD* my man knows what he's smoking with. I've done 2:1 Oak to Mesquite. So huge respect from me. Cannot express how refreshing it is to hear YOU DON'T USE HICKORY.
Why would you take the bark off and continue cutting? That's what you worked so hard to get, the bark. I'm from TX, so I guess we cut our brisket a little different. I've never seen this before though and I watch a lot of bbq videos
The great thing about BBQ is that everyone makes it there own. From low and slow to hot and fast. Inject or not to inject, wrap or unwrap. Choice of ribs. It just doesn't make sense to cut off the bark.which was softened by wrapping in foil.(butcher paper is better). Foil doesn't let the brisket breath. If you going to wrap in foil and put in a pan . You should just finish in a roaster oven or oven . Same thing. In other words it's a pot roast.
Looks OK to me, honestly very good. I might try to separate the burnt ends especially if cooking at MIM. Burnt ends are just like candy. Don't pay any attention to the critics, they don't sound like they have ever judged or smoked anything beyond their backyard. Your Q looks good keep on smokin.
We come back to the burnt ends and put them back on the grill with aus juice and a little bbq sauce. Ironic you describe the burnt ends as "candy", my friends have dubbed mine "Beef Candy" Keep on Q'in.
everything about this is wrong I would even think twice before using this for chopped brisket. its probably better suited for mash potatoes and carrots with gravy. Never mash rub in to brisket and use butcher paper instead of foil and for the love of BBQ never trim a bark off if your a grill/smoker salesman stick to that and let a real pit master showcase what the smoker can do
I know everyone is obsessed with Franklin but the best bbq in Texas is snows and they use foil, his mistake was how he foiled it and then panned it. You do one or the other and use a mop at the bottom to not disturb the bark. People win comps panning or foiling, no one wins with butcher paper. Myron Mixon pans his, Tuffy foils his, Moe Cason used a cradle method, Chester Lewis pans his, there are different methods to keep the bark you just need to know how to do it, you can butcher paper it and lose bark if the brisket didn’t go through the stall properly and if the paper is too moist. That said, the smoker looked great, he needs a guy like Matt Pittman doing the cooking as a brand rep like he does at Traeger. For a pellet the smoke ring was surprisingly good.
Love the smoker but you need a comp pro repping your smokers in regards to the food aspect. I actually bought one of your smokers just today, love the design and searing station. Keep on rocking!
3:58 Praise *GAWD* my man knows what he's smoking with. I've done 2:1 Oak to Mesquite. So huge respect from me. Cannot express how refreshing it is to hear YOU DON'T USE HICKORY.
Can't believe you trimmed off all that bark AFTER the cook though...
Would be helpful to post a link to your recipe or write it in the video description
Why would you take the bark off and continue cutting? That's what you worked so hard to get, the bark. I'm from TX, so I guess we cut our brisket a little different. I've never seen this before though and I watch a lot of bbq videos
blatallic 9
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I like mine with some bark. overall not bad! Keep up the good work !!!
Nice looking brisket mmmmm
I’m surprised you didn’t trim all the deckel fat off! And you removed the bark which is so good! Also butcher paper is the better choice.
The great thing about BBQ is that everyone makes it there own. From low and slow to hot and fast. Inject or not to inject, wrap or unwrap. Choice of ribs. It just doesn't make sense to cut off the bark.which was softened by wrapping in foil.(butcher paper is better). Foil doesn't let the brisket breath. If you going to wrap in foil and put in a pan . You should just finish in a roaster oven or oven . Same thing. In other words it's a pot roast.
O.A. Nuñez -
The bark got destroyed from the foil wrapping. The whole surface turned into a wet mushy mess.
What size grill, 30 or 36 inch premier?
180 for 2 hours... And then until the internal temp gets to 160... How long should I plan on for it to get to 160?
Looks OK to me, honestly very good. I might try to separate the burnt ends especially if cooking at MIM. Burnt ends are just like candy. Don't pay any attention to the critics, they don't sound like they have ever judged or smoked anything beyond their backyard. Your Q looks good keep on smokin.
We come back to the burnt ends and put them back on the grill with aus juice and a little bbq sauce. Ironic you describe the burnt ends as "candy", my friends have dubbed mine "Beef Candy" Keep on Q'in.
mmmmmmmmm pot roast!!
Over cooked pot roast.
I feel really bad for that poor brisket
Dude, he didn't use hickory wood. Already a huge hurdle overcome.
🤭
everything about this is wrong I would even think twice before using this for chopped brisket. its probably better suited for mash potatoes and carrots with gravy. Never mash rub in to brisket and use butcher paper instead of foil and for the love of BBQ never trim a bark off if your a grill/smoker salesman stick to that and let a real pit master showcase what the smoker can do
I know everyone is obsessed with Franklin but the best bbq in Texas is snows and they use foil, his mistake was how he foiled it and then panned it. You do one or the other and use a mop at the bottom to not disturb the bark. People win comps panning or foiling, no one wins with butcher paper. Myron Mixon pans his, Tuffy foils his, Moe Cason used a cradle method, Chester Lewis pans his, there are different methods to keep the bark you just need to know how to do it, you can butcher paper it and lose bark if the brisket didn’t go through the stall properly and if the paper is too moist. That said, the smoker looked great, he needs a guy like Matt Pittman doing the cooking as a brand rep like he does at Traeger. For a pellet the smoke ring was surprisingly good.
no no on foil skeeter
Let's just butcher the brisket. Learn how to bbq right before you post the wrong thing to do.
este vato vende smokers, y no sabe usarlos, no mames
si cierto