I think your critique on BBQ is spot on, most of the sides are super heavy, which make eating a BBQ meal very dense. I think the folks at KG are definitely doing it right by pairing the generally heavy meats with lighter and fresh sides. I think that a Banh Mi inspired coleslaw would be a fantastic side dish as well!
lol you're just mad he talked crap about the Texes(yes, ik how to spell it- Texas, but wanna talk Texes lol) white American people sides. at least black Americans, they did it better. y'all are the same now from hundreds of years of being best friends. he's right 100% the only sides that are good is the mac and cheese and not every place does it well. and tbh brisket is not great, it's okay even close to bad. the only thing i like from BBQ are the ribs. that's it. with a good glaze. but every other part just isn't great. so who cares about your brisket opinion. he probably made it taste even better. and smoked it betta, besides each brisket differs and it all mostly tastes like shit. i'd eat Andy's brisket over any brisket from the US. i know his is good from the way he cooks(ofc) but also from the way he talked about BBQ in Texas and how he described it, he knows his stuff and has good taste so he probably did nail it and did it even better. BBQ is (especially brisket) and all that other stuff is essentially men who like meat and like to grill and smoke and learned a few things along the way. but they're not chefs at the end of the day and nowhere near as skilled or culinary or know more in detail or all the aspects in cooking and don't have the sophistication either and it's an art too to be a chef and you have to be a good chef too it's harder as a chef. oh and you need a degree. and they're not chefs, not like Andy. they're just people who know some info about meat and wood and smoke. you were right about him being humble and respectable though. he really is. and he's a chef in its word. born to cook. born to make a better brisket too. you a brisket expert anyway? i'm curious.
Dude this is so true. BBQ meat is amazing but the sides are always mac n cheese, baked beans or cole slaw. When I saw that Egyptian BBQ I was very impressed by the sides.
I’ve said this for years. So many BBQ places serve great proteins but have below average or straight up gross sides. Andy is on point as usual. Love the videos!
Watched the whole video and rather or not you think your brisket is hands on or not I’d eat that brisket any day. It looks so good n moist. Brisket is one of my favorites!
Try a sous vide for resting. That's what I use and you never have to worry about it dropping temp if you rest it for a long period of time. I've rested in a sous vide for 18 hours before.
Great job! Smoking brisket is quite difficult. I have been been doing it for years now, and I am still learning. Way to go outside of your comfort zone and from here, it looks like you did a wonderful job!
For basically any Middle Eastern salad it is preferable to remove the watery parts from the inside of tomatoes and cucumbers. Some people also salt the cucumber chunks and then let them rest for 20 minutes until the water comes out. This way these salads have a better texture and taste a lot fresher.
Andy your humbleness is inspirational, im sure the next brisket you make you will knock it out of the park. Would love to see that video, ANDY'S BRISKET 2.0!!
Franklin's BBQ is by far the finest Brisket BBQ..!! Andy has now had some of the best BBQ that Texas USA has to offer.. Franklin's Brisket is unmatched..!!
I’m no expert myself, but I would say you wrapped too early as the smoke ring wasn’t very prominent and didn’t push it far enough through the stall. Through trial and error myself, I go to 210F or a tad higher for final temperature. But for a first attempt, you can’t complain. Love the honesty, love the advice. Keep up the great content. So good to watch the vast amount you do
Nail smashed squarely on the head. I wrote in Comments on your Texas tour video precisely what you say here - the traditional sides are gloppy carb messes, save for the Egyptian maestro. Well done! These sides are fantastic with any grilled meat.
I love how you actually embody the average home cook in your videos. I.e. trying something new and critiquing yourself on what you could have done better which is usually what happens.
Chef, your honesty and transparency is inspiring, to say the least. I fought my attention span and watched the whole way through just out of respect for it. It wasn't that difficult, because you consistently provide thorough and excellent instruction. If you want good sides next time you're in ATX, checkout Interstellar BBQ up north around 620 and Lakeline. They consistently have insanely delicious and creative sides and desserts. It's one of the things I miss most about living near the city
I'm sure that you've likely tried a few more briskets since this video but you might want to give the foil boat method a try. When you wrap it, use aluminum foil underneath and kind of ruffle it/curl it up around the sides while leaving the top fat cap exposed. I learned that from Bradley Robinson of Chuds BBQ and i prefer the results over wrapping it in paper and that's without even using any tallow. Another thing you can do if you're going to rest it overnight, is to use your oven's warming drawer. That way you can maintain it at a low temperature for a long period of time. A cooler is great for a few hours but a warming drawer is better for overnight.
I love that you didn't have a great brisket cook and you still showed it. You think from other channels that they just nail every brisket cook and it's just not true. You can do the same thing every time and you're going to get some bad cooks because no two cuts of brisket are the same. I'm here for it because you tried and showed the results good or bad. Great attempt chef. We know you'll be back trying to perfect it.
It's nice to see a professional chef admit he ain't no pit master,two different worlds, especially coming from another Aussie and I hope you continue this awesome journey you started
Appreciate your humility and lack of pretentiousness. I’d eat that brisket and I agree on sides, coming from a life long Texan. Look forward to seeing your next smoking video and what changes you’ve made.
I love the upfront honesty, so refreshing and appreciated. So many 'explainer vids' these days are by people explaining how to do things they've never done (or at least professionally).
I think you nailed the process. When I rest I just put my oven to 150f (low as it will go) and keep a temp probe in it till it slowly drops on its own and I’ve never had an issue. No guessing where it’s at and if it gets that low at least I know it will be stable at that serving temp
I do respect the fact you are honest enough to be forthright about your limitations. Nothing wrong with that nobody is an expert in everything. Great vid.
Andy, for your next one, I actually think you may have gone a bit too hot. That temp gauge early on was at 275 Freedom units, which is hot for brisket. A lot of the advice out there is to do at 225 or 250, and it'll smoke for a really, really long time. Something like 1.5 hours per lb of brisket. Great content as always! Love the sides!
I noticed at the beginning of the brisket cook you said you didn't want to get any dirty smoke on the brisket throughout the cook. I tried something Johnny White at Goldees BBQ did where he put on the brisket as it's coming up to temp, cold brisket and let it get some dirty smoke at the start. It actually improves the smoke flavor which i find very appealing
So close to that 4M Andy and more than deserved. While I dont cook any of the dishes you show I enjoy each and every one of your videos, thanks for making me salivate at some nice BBQ food today.
Your dedication to learning new styles of cooking you're unfamiliar with is awesome. I also love that you use cooking techniques from all over the world. I think that's something we lack in American cooking. We'll done.
Internal temp is a guideline. The scariest part of pulling a brisket is going by feel. Your probe REALLY should just slide in like putting it in peanut butter. Some briskets will be done at 198* and some will be done at 212*. You absolutely have to trust yourself.
Started smoking about 2-3 years ago it’s an art that you learn and keep learning as you go. Yeah I’ve messed up but also smashed it best thing I ever started learning.
Love your honesty, I think it takes loads of practice to nail the perfect large cut of meat, especially brisket. Thanks for the inspiring sides, they looked yum
I very much appreciate how honest and authentic Andy is in these videos. I’ve never cooked a brisket so have no idea how it should look; his looked great to me! But I love that he tells the audience when things aren’t perfect; I just like that he doesn’t feel the need to lie to viewers. That KG food truck looked amazing and I hope to get to visit it someday.
on those types of smokers there is a hot spot at the far end by stack also because of the way the air draws. 200 isn't always hot enough for max tenderness. for clean smoke i've found it best to burn wood down to coals in something else then shovel it into the smoker.
Always enjoy your videos and 100% agree on the sides. This is why a bright brisket taco is one of my favourite things! My tips for the brisket cook would be - 170f is too early to wrap, fat rendering just starts at 170f so if you wrap this early you will end up with a lot of water in the wrap (no good for bark) wrap at like 185f-190f. Put the tallow underneath the brisket and always put back on the smoker fat up, that's your presentation side, you want that to look the best. You definitely pulled this one off a little too early, 200f is not done. The rest should be heated, and longer. Once done. pull off, open parcel, leave on bench until temp starts to drop, triple foil wrap and into oven at 65C (150f) until service (hopefully around 10-14hrs later). It's important that the cool down through the 200f-170f is nice and slow, this gives you that wicked buttery fat texture you'd have had in texas. Also use 16 mesh pre-ground black pepper. Fresh can be too harsh. Hope that helps!
Nice job! As someone who lives in Texas one thing that I can say is most of the guys I know that make a great brisket use 2:1 pepper to salt on the rub. The extra pepper helps develop the bark.
Just a quick message to say great vid, honesty is key as most of the people watching this aren't 3rd generation pit masters from Texas. Cheeky request for some more content on fish dinners as the center piece, cheers chef!
Texas meat, South American sides, seems like. Rice, veggies salad, pickled onions and chimchurri. Texas BBQ sides tend to be simple, long-and-slow, or something prepared quickly, like fresh onions. Mac & Cheese is relatively new and is the exception.
Looks great chef! Something to consider next time. Smoke the brisket fat cap up and when you hit 165, place two pieces of aluminum foil underneath and create a foil boat that only covers the bottom half. The brisket will be nice a juicy resting in the rendered fat of the aluminum boat. The sides look amazing!
Sooo spot on!! Everyone knows in the US that sides usually suck... But what a missed opportunity!! You're killing it as always mate! May the stuck be with you!
Good first attempt. No one nails brisket the first time. Took me lots of attempts to get it right. Keep at it and you're welcome back to Texas anytime!
Andy, Chef, Legend! Thanks for sharing and for your honesty, I'd be overjoyed if someone served me that! For a 1st attempt, I'm sure it's so much better than I or most people could accomplish! And not forgetting Thanks to the Team (I bet that was a good team lunch)! Peace ❤
It’s awesome that you go over the good and the bad 👍 I have eaten smoked brisket maybe twice, it was ok but not something I rush to try again unless it was recommended.
I think the sides at Terry Blacks are fantastic. Especially the potato salad and beans that have that lovely smoky flavor and brisket in them. Their peach cobbler and banana pudding is also really good.
Everything looks amazing! Being from the seventh flag over Texas (the great state of Oklahoma), I can say that you are correct about the sides. There is one local chain here that has a side of fried potatoes that is to die for. I’m not sure how they season them but they’re worth the price of admission by themselves. I smoke my briskets at 180F at the beginning. It seems to impart the perfect smoke ring that way. Then I wrap and continue at 225F until done. Low and slow baby! I’m gonna try that rice side. It looked really good.
I made a chimichurri sauce with mint before. I used it with a grilled butterflied leg of lamb. I spread some of the sauce on the raw meat before grilling it. I saved more of the sauce to serve at the table. I really enjoyed that sauce with the grilled lamb.
For me a mint sauce is a must have to serve up with lamb. Dunno why I’ve never thought to coat my raw meat with it (heavy on the malt vinegar?) . You’ve encouraged me to try it soon. Cheers!
Came because I spotted chimichuri 😂 glad i watched the whole thing 😊 im wondering if brining before smoking would be nice.. Good you enjoyed your expensive holiday, im sure it was terribly hard work and now you need a break 😜 When cooking big lumps like pork shoulder I keep my chimney 2/3 shut and inlet vent about half.
Good stuff man, im entering my journey into brisket buying my first smoker soon. I need this videos that give a “beginners” perspective. Thanks for the information
Wow great, you captured what amazed me most about your Austin Video (KG BBQ) and turned it into something I could see myself doing one of the next weekends! Thanks a lot for this great inspiration. Chapeau that you give honest feedback about your brisket! Most of us would be pretty happy if our first brisket turned out like this, but I see where it could be better and so did you and were open about it.
Those sides look delicious! Much better than potato or macaroni salad, coleslaw, pasta salad or french fries or baked potato, which is what most BBQ places near me (PNW, USA) serve. I could see a cold fruit dish (not too sweet) for dessert.
American here. Great job. I don't slow cook bbq because I am not patient enough. The sides? No problem. I agree with your comments about offering sides that cut through the fat. I will be trying your recommendations.
Love this one. Longer videos are definitely the way to go. I was interested form the start to the finish. And kudos on attempting the brisket. Another couple of them and you’ll be sorted.
Respect for the self feedback, learning in the kitchen is one of the most fun things if you don't nail something you gotta go again. the sides look amazing, would love a video on Egyptian foods.
i do enjoy a little bit of reality check here and there. It's just all about experience in the kitchen, you can't just nail something you aren't that familiar with even as a professional chef. Love the content chef.
KG is definitely doing it right with the sides, Texas BBQ + bright, acidic Middle Eastern/Medditeranean salads are the way to go. I can't understand people who pair BBQ with Mac&Cheese, if you're BBQing properly the cut should be dripping with so much fat, who needs the cheese on top of that? Not balanced. As for the brisket itself - don't be afraid to "burn" it. When the brisket comes out black, it's not because it's burned, it's all smoke. Consider adding the water tray later in the cook, the high humidity in the beginning of the cook is preventing the bark from forming; the earlier the bark forms, the more moisture and fat gets trapped inside. Great for a first cook!
By complete coincidence I'm making brisket tomorrow. It's my second ever, first was pretty darn good so excited for this one. Wish I'd gone for these sides too!
Your sincerity and sharing of your process and tips is the best, Andy. So many cooking videos and shows just feel like entertainment. Your videos encourage curiosity and learning about cooking and culture ♥
Andy, a few tips for you, Start your smoking at 225⁰F and leave it there until you hit internal 150⁰F, boat wrap your brisket to leave your top open and cook at 275⁰F until your probe sinks in. A brisket should take approx 12 hours before resting (depending on size). Other than that, it looks great.
Totally on point with the sides!! I struggle a bit with what to have as sides with smoked meat as all the traditional stuff is pretty boring. Thanks for the video!
Loved the video and those sides look so fresh. I lived in Houston for a few years and the sides are definitely heavy. Those look like a great option I’d love to try!
I haven't watched the video yet. Just putting in my two cents by the title alone. So from experience I could tell you that yes the other side flavors on your dish can very much impact (complement) the flavor of your main dish. That's usually how families come to make the same things every year on Thanksgiving. All those flavors combined into a spectacular enjoyment of that meal. Ok, now I'll watch Andy show us how he's done it!👍🏻 Almost 4 million my friend! You definitely deserve it!💪🏼
A brilliant video Andy. The honesty in all your cooking and especially this video cooking briskets and bbq is truly refreshing and everything we'd expect from you. The sides looks magnificent. Great work mate. 👍
Great video per usual, I appreciate how much of a known established chef that Andy is and he doesn’t pretend like he can’t be taught anything new. I feel like a lot of chefs egos are too big too learn and take this humble approach. Much respect. Even though most of the haters in food channel comment sections saying everything the chef does is wrong probably can’t even make a pancake, Andy still always delivers the final blow with humble lessons and just being super chill.
Invest in a meater thermometer. They’re a must for accurate ambient chamber and internal meat temperature readings. Well worth the loot. A two hour rest is ample too. I’m a big fan of cutting only what you need for having a feed then covering the rest whilst munching away. Once I’m done the rest is cut up and vacuum bagged into portions for two to snack on. It keeps well in the freezer and to bring it back to life I’ll put it in the fridge for a day then sous vide it back to eating temp. Cut open the bag and it’s just like it was on the day it was smoked. Nom, nom, nom 😋
I love the honesty of this video, and you show the good parts and the things you can improve upon. This is what us home cooks need.❤
💯% 👊🧡👍
Everyone fails their first brisket. The brisket will turn out good, but it just takes practice to nail the technique to make a perfect brisket.
Uma carne suculenta é maravilhoso
Ageeed mate. It's refreshing to hear
Nice video 👍👍👍👍😍😍😍😍
I think your critique on BBQ is spot on, most of the sides are super heavy, which make eating a BBQ meal very dense. I think the folks at KG are definitely doing it right by pairing the generally heavy meats with lighter and fresh sides. I think that a Banh Mi inspired coleslaw would be a fantastic side dish as well!
You are a very honest and humble chef. I dont think you nailed this one and you were honest about it. I respect you and will continue to watch.
lol you're just mad he talked crap about the Texes(yes, ik how to spell it- Texas, but wanna talk Texes lol) white American people sides. at least black Americans, they did it better. y'all are the same now from hundreds of years of being best friends. he's right 100% the only sides that are good is the mac and cheese and not every place does it well. and tbh brisket is not great, it's okay even close to bad. the only thing i like from BBQ are the ribs. that's it. with a good glaze. but every other part just isn't great. so who cares about your brisket opinion. he probably made it taste even better. and smoked it betta, besides each brisket differs and it all mostly tastes like shit. i'd eat Andy's brisket over any brisket from the US. i know his is good from the way he cooks(ofc) but also from the way he talked about BBQ in Texas and how he described it, he knows his stuff and has good taste so he probably did nail it and did it even better. BBQ is (especially brisket) and all that other stuff is essentially men who like meat and like to grill and smoke and learned a few things along the way. but they're not chefs at the end of the day and nowhere near as skilled or culinary or know more in detail or all the aspects in cooking and don't have the sophistication either and it's an art too to be a chef and you have to be a good chef too it's harder as a chef. oh and you need a degree. and they're not chefs, not like Andy. they're just people who know some info about meat and wood and smoke. you were right about him being humble and respectable though. he really is. and he's a chef in its word. born to cook. born to make a better brisket too.
you a brisket expert anyway? i'm curious.
Dude this is so true. BBQ meat is amazing but the sides are always mac n cheese, baked beans or cole slaw. When I saw that Egyptian BBQ I was very impressed by the sides.
The origins video was great. Seeing what he learned implemented here is great. From the USA great job Andy!!
I’ve said this for years. So many BBQ places serve great proteins but have below average or straight up gross sides. Andy is on point as usual. Love the videos!
Watched the whole video and rather or not you think your brisket is hands on or not I’d eat that brisket any day. It looks so good n moist. Brisket is one of my favorites!
Great job with this one! Love your interpretation on the sides for the brisket. Safe to say even a non-ideal smoked brisket is still good brisket.
Sides are ao important. Love sumac onions. Cant wait for more sides
Try a sous vide for resting. That's what I use and you never have to worry about it dropping temp if you rest it for a long period of time. I've rested in a sous vide for 18 hours before.
Great job! Smoking brisket is quite difficult. I have been been doing it for years now, and I am still learning. Way to go outside of your comfort zone and from here, it looks like you did a wonderful job!
He’s got a good point with the sides. In the US we don’t really serve complementary sides like he did.
For basically any Middle Eastern salad it is preferable to remove the watery parts from the inside of tomatoes and cucumbers. Some people also salt the cucumber chunks and then let them rest for 20 minutes until the water comes out. This way these salads have a better texture and taste a lot fresher.
Andy your humbleness is inspirational, im sure the next brisket you make you will knock it out of the park. Would love to see that video, ANDY'S BRISKET 2.0!!
The honesty is what kept me watching ty. A chef and a newby deserve this.
Most respectful chef out there.
Thank you for being so humble
Great video! Love the honesty!
Franklin's BBQ is by far the finest Brisket BBQ..!! Andy has now had some of the best BBQ that Texas USA has to offer.. Franklin's Brisket is unmatched..!!
Looks like my first brisket cook. Coudl be better, but for sure edible. Love that you're being honoust!
Pro tip# put your temp probe in the brisket when you rest it so you can pull it out at the exact temp to cut and serve.
Super solid. Cooking is trial and error for every level of chef. Couldn't have done better than that on my first try!
I’m no expert myself, but I would say you wrapped too early as the smoke ring wasn’t very prominent and didn’t push it far enough through the stall. Through trial and error myself, I go to 210F or a tad higher for final temperature. But for a first attempt, you can’t complain. Love the honesty, love the advice. Keep up the great content. So good to watch the vast amount you do
Nail smashed squarely on the head. I wrote in Comments on your Texas tour video precisely what you say here - the traditional sides are gloppy carb messes, save for the Egyptian maestro. Well done! These sides are fantastic with any grilled meat.
Very well done video Andy I appreciate your honesty
I love how you actually embody the average home cook in your videos. I.e. trying something new and critiquing yourself on what you could have done better which is usually what happens.
Chef, your honesty and transparency is inspiring, to say the least. I fought my attention span and watched the whole way through just out of respect for it. It wasn't that difficult, because you consistently provide thorough and excellent instruction. If you want good sides next time you're in ATX, checkout Interstellar BBQ up north around 620 and Lakeline. They consistently have insanely delicious and creative sides and desserts. It's one of the things I miss most about living near the city
Thanks for watching!
This is what I love about your channel, is the honesty. Great video keep it up.
I'm sure that you've likely tried a few more briskets since this video but you might want to give the foil boat method a try.
When you wrap it, use aluminum foil underneath and kind of ruffle it/curl it up around the sides while leaving the top fat cap exposed. I learned that from Bradley Robinson of Chuds BBQ and i prefer the results over wrapping it in paper and that's without even using any tallow.
Another thing you can do if you're going to rest it overnight, is to use your oven's warming drawer. That way you can maintain it at a low temperature for a long period of time. A cooler is great for a few hours but a warming drawer is better for overnight.
I love that you didn't have a great brisket cook and you still showed it. You think from other channels that they just nail every brisket cook and it's just not true. You can do the same thing every time and you're going to get some bad cooks because no two cuts of brisket are the same. I'm here for it because you tried and showed the results good or bad. Great attempt chef. We know you'll be back trying to perfect it.
It's nice to see a professional chef admit he ain't no pit master,two different worlds, especially coming from another Aussie and I hope you continue this awesome journey you started
Coming from a Kiwi
Appreciate your humility and lack of pretentiousness. I’d eat that brisket and I agree on sides, coming from a life long Texan. Look forward to seeing your next smoking video and what changes you’ve made.
I love the upfront honesty, so refreshing and appreciated. So many 'explainer vids' these days are by people explaining how to do things they've never done (or at least professionally).
Of all food tubers andy is my favorite
I think you nailed the process. When I rest I just put my oven to 150f (low as it will go) and keep a temp probe in it till it slowly drops on its own and I’ve never had an issue. No guessing where it’s at and if it gets that low at least I know it will be stable at that serving temp
I do respect the fact you are honest enough to be forthright about your limitations. Nothing wrong with that nobody is an expert in everything. Great vid.
I’m a Texas guy and a big fan and I gotta say..that brisket looked just fine. Good on you. Thanks Chef!
Andy, for your next one, I actually think you may have gone a bit too hot. That temp gauge early on was at 275 Freedom units, which is hot for brisket. A lot of the advice out there is to do at 225 or 250, and it'll smoke for a really, really long time. Something like 1.5 hours per lb of brisket.
Great content as always! Love the sides!
Excited for Nashville!
I noticed at the beginning of the brisket cook you said you didn't want to get any dirty smoke on the brisket throughout the cook. I tried something Johnny White at Goldees BBQ did where he put on the brisket as it's coming up to temp, cold brisket and let it get some dirty smoke at the start. It actually improves the smoke flavor which i find very appealing
I'm so jealous of your friends, family, and producers! You are a boss, & anyone who eats your cooking is so privelaged to be in your circle.
So close to that 4M Andy and more than deserved. While I dont cook any of the dishes you show I enjoy each and every one of your videos, thanks for making me salivate at some nice BBQ food today.
I've cooked about 10 briskets over the last 4 years and absolutely love this video. Humble and awesome
Your dedication to learning new styles of cooking you're unfamiliar with is awesome. I also love that you use cooking techniques from all over the world. I think that's something we lack in American cooking. We'll done.
I appreciate that!
Internal temp is a guideline. The scariest part of pulling a brisket is going by feel. Your probe REALLY should just slide in like putting it in peanut butter. Some briskets will be done at 198* and some will be done at 212*. You absolutely have to trust yourself.
Andy is so honest and real! Thanks for the pointers!
I love your honesty Chef. Well done for trying. I think the point of cooking is to try new things and sharing knowledge. Keep up the great work!
Started smoking about 2-3 years ago it’s an art that you learn and keep learning as you go. Yeah I’ve messed up but also smashed it best thing I ever started learning.
Absolutely brilliant, best tip ever to grate garlic, love it chef ! I'll definitely try these sides.
Love your honesty, I think it takes loads of practice to nail the perfect large cut of meat, especially brisket. Thanks for the inspiring sides, they looked yum
Hello, I am from Iran, do you like modern cooking or traditional and rural cooking??
I very much appreciate how honest and authentic Andy is in these videos. I’ve never cooked a brisket so have no idea how it should look; his looked great to me! But I love that he tells the audience when things aren’t perfect; I just like that he doesn’t feel the need to lie to viewers. That KG food truck looked amazing and I hope to get to visit it someday.
on those types of smokers there is a hot spot at the far end by stack also because of the way the air draws. 200 isn't always hot enough for max tenderness. for clean smoke i've found it best to burn wood down to coals in something else then shovel it into the smoker.
Always enjoy your videos and 100% agree on the sides. This is why a bright brisket taco is one of my favourite things! My tips for the brisket cook would be - 170f is too early to wrap, fat rendering just starts at 170f so if you wrap this early you will end up with a lot of water in the wrap (no good for bark) wrap at like 185f-190f. Put the tallow underneath the brisket and always put back on the smoker fat up, that's your presentation side, you want that to look the best. You definitely pulled this one off a little too early, 200f is not done. The rest should be heated, and longer. Once done. pull off, open parcel, leave on bench until temp starts to drop, triple foil wrap and into oven at 65C (150f) until service (hopefully around 10-14hrs later). It's important that the cool down through the 200f-170f is nice and slow, this gives you that wicked buttery fat texture you'd have had in texas. Also use 16 mesh pre-ground black pepper. Fresh can be too harsh. Hope that helps!
Nice job! As someone who lives in Texas one thing that I can say is most of the guys I know that make a great brisket use 2:1 pepper to salt on the rub. The extra pepper helps develop the bark.
Thanks for the info!
Just a quick message to say great vid, honesty is key as most of the people watching this aren't 3rd generation pit masters from Texas. Cheeky request for some more content on fish dinners as the center piece, cheers chef!
That looks delicious 🔥🔥👏🏼👏🏼you can really cook. 😋
How far the channel has come, it's amazing! I remember watching when the channel was barely new.
Texas meat, South American sides, seems like. Rice, veggies salad, pickled onions and chimchurri. Texas BBQ sides tend to be simple, long-and-slow, or something prepared quickly, like fresh onions. Mac & Cheese is relatively new and is the exception.
Looks great chef! Something to consider next time. Smoke the brisket fat cap up and when you hit 165, place two pieces of aluminum foil underneath and create a foil boat that only covers the bottom half. The brisket will be nice a juicy resting in the rendered fat of the aluminum boat. The sides look amazing!
As someone born and raised in central Texas, it's so cool seeing the world appreciate the stuff we're raised on. Great job on the brisket Andy!
Glad you enjoyed it!
Sooo spot on!! Everyone knows in the US that sides usually suck... But what a missed opportunity!! You're killing it as always mate! May the stuck be with you!
I love that didnt try and blag it at all. You see so many guys doing trim videos that have trimmed maybe 3 briskets their whole life
Love the salad and red onions yummy. Thank you for sharing chef Andy. 😋😋😋
Good first attempt. No one nails brisket the first time. Took me lots of attempts to get it right. Keep at it and you're welcome back to Texas anytime!
Andy, Chef, Legend! Thanks for sharing and for your honesty, I'd be overjoyed if someone served me that! For a 1st attempt, I'm sure it's so much better than I or most people could accomplish! And not forgetting Thanks to the Team (I bet that was a good team lunch)! Peace ❤
It’s awesome that you go over the good and the bad 👍 I have eaten smoked brisket maybe twice, it was ok but not something I rush to try again unless it was recommended.
I think the sides at Terry Blacks are fantastic. Especially the potato salad and beans that have that lovely smoky flavor and brisket in them. Their peach cobbler and banana pudding is also really good.
Everything looks amazing! Being from the seventh flag over Texas (the great state of Oklahoma), I can say that you are correct about the sides. There is one local chain here that has a side of fried potatoes that is to die for. I’m not sure how they season them but they’re worth the price of admission by themselves. I smoke my briskets at 180F at the beginning. It seems to impart the perfect smoke ring that way. Then I wrap and continue at 225F until done. Low and slow baby! I’m gonna try that rice side. It looked really good.
I made a chimichurri sauce with mint before. I used it with a grilled butterflied leg of lamb. I spread some of the sauce on the raw meat before grilling it. I saved more of the sauce to serve at the table. I really enjoyed that sauce with the grilled lamb.
For me a mint sauce is a must have to serve up with lamb. Dunno why I’ve never thought to coat my raw meat with it (heavy on the malt vinegar?) . You’ve encouraged me to try it soon. Cheers!
Andy is the most honest and best chef ❤
Love how you went to Texas and learned from the masters of Texas bbq like Black's and Franklin
Came because I spotted chimichuri 😂 glad i watched the whole thing 😊 im wondering if brining before smoking would be nice.. Good you enjoyed your expensive holiday, im sure it was terribly hard work and now you need a break 😜 When cooking big lumps like pork shoulder I keep my chimney 2/3 shut and inlet vent about half.
First time on a traditional offset and not on a oven baker is respect, the skill’s definitely come in due time, keep it up!
Good stuff man, im entering my journey into brisket buying my first smoker soon. I need this videos that give a “beginners” perspective. Thanks for the information
Wow great, you captured what amazed me most about your Austin Video (KG BBQ) and turned it into something I could see myself doing one of the next weekends! Thanks a lot for this great inspiration. Chapeau that you give honest feedback about your brisket! Most of us would be pretty happy if our first brisket turned out like this, but I see where it could be better and so did you and were open about it.
Those sides look delicious! Much better than potato or macaroni salad, coleslaw, pasta salad or french fries or baked potato, which is what most BBQ places near me (PNW, USA) serve. I could see a cold fruit dish (not too sweet) for dessert.
You are amazing Andy!!! Love the honesty and integrity.
American here. Great job. I don't slow cook bbq because I am not patient enough.
The sides? No problem.
I agree with your comments about offering sides that cut through the fat. I will be trying your recommendations.
Love your honesty Andy , When smoking the brisket the side dish looks fresh vibrant 🔥🔥🔥
The Sides!!!! This makes the meal! Great Job!
I love how honest you are about everything
Love this one. Longer videos are definitely the way to go. I was interested form the start to the finish. And kudos on attempting the brisket. Another couple of them and you’ll be sorted.
Respect for the self feedback, learning in the kitchen is one of the most fun things if you don't nail something you gotta go again. the sides look amazing, would love a video on Egyptian foods.
i do enjoy a little bit of reality check here and there. It's just all about experience in the kitchen, you can't just nail something you aren't that familiar with even as a professional chef. Love the content chef.
Thanks!
Saw the whole video. It made me wanna try smoking and bbq. Imagine an expert chef being this honest and humble. Wow.
KG is definitely doing it right with the sides, Texas BBQ + bright, acidic Middle Eastern/Medditeranean salads are the way to go. I can't understand people who pair BBQ with Mac&Cheese, if you're BBQing properly the cut should be dripping with so much fat, who needs the cheese on top of that? Not balanced.
As for the brisket itself - don't be afraid to "burn" it. When the brisket comes out black, it's not because it's burned, it's all smoke. Consider adding the water tray later in the cook, the high humidity in the beginning of the cook is preventing the bark from forming; the earlier the bark forms, the more moisture and fat gets trapped inside.
Great for a first cook!
That’s an unbelievable home
The honesty is great.
By complete coincidence I'm making brisket tomorrow. It's my second ever, first was pretty darn good so excited for this one. Wish I'd gone for these sides too!
Hello, I am from Iran, do you like modern cooking or traditional and rural cooking??
Your sincerity and sharing of your process and tips is the best, Andy. So many cooking videos and shows just feel like entertainment. Your videos encourage curiosity and learning about cooking and culture ♥
Your smoker looks badass!!! I love your videos dude, keep it up!
Loving this series Andy! It clearly takes a lot of work to put it together but I think it’s worth it :)
Andy, a few tips for you, Start your smoking at 225⁰F and leave it there until you hit internal 150⁰F, boat wrap your brisket to leave your top open and cook at 275⁰F until your probe sinks in. A brisket should take approx 12 hours before resting (depending on size).
Other than that, it looks great.
Totally on point with the sides!! I struggle a bit with what to have as sides with smoked meat as all the traditional stuff is pretty boring. Thanks for the video!
Loved the video and those sides look so fresh. I lived in Houston for a few years and the sides are definitely heavy. Those look like a great option I’d love to try!
I haven't watched the video yet. Just putting in my two cents by the title alone. So from experience I could tell you that yes the other side flavors on your dish can very much impact (complement) the flavor of your main dish. That's usually how families come to make the same things every year on Thanksgiving. All those flavors combined into a spectacular enjoyment of that meal.
Ok, now I'll watch Andy show us how he's done it!👍🏻
Almost 4 million my friend! You definitely deserve it!💪🏼
A brilliant video Andy. The honesty in all your cooking and especially this video cooking briskets and bbq is truly refreshing and everything we'd expect from you. The sides looks magnificent. Great work mate. 👍
Great video per usual, I appreciate how much of a known established chef that Andy is and he doesn’t pretend like he can’t be taught anything new. I feel like a lot of chefs egos are too big too learn and take this humble approach. Much respect. Even though most of the haters in food channel comment sections saying everything the chef does is wrong probably can’t even make a pancake, Andy still always delivers the final blow with humble lessons and just being super chill.
Invest in a meater thermometer. They’re a must for accurate ambient chamber and internal meat temperature readings. Well worth the loot. A two hour rest is ample too. I’m a big fan of cutting only what you need for having a feed then covering the rest whilst munching away. Once I’m done the rest is cut up and vacuum bagged into portions for two to snack on. It keeps well in the freezer and to bring it back to life I’ll put it in the fridge for a day then sous vide it back to eating temp. Cut open the bag and it’s just like it was on the day it was smoked. Nom, nom, nom 😋
That looked absolutely delicious! Dont sell yourself short Andy. That was great for a first try. The fact that your humble about things is charming.😊❤
You are a legend mate, down to earth and good at what you do