Being from Texas, I don’t know that any serious smoker only uses salt and pepper for their brisket. They usually also add in some caiyan(misspelled I’m sure) pepper, and garlic and onion powders. Among other things depending on who’s making the rub. I know I like some allspice mixed in. And the. I use pecan wood personally because I like it’s flavor.
I am laughin when the chef says that brisket is not an expensive cut. 4 bucks a pound from the wholesaler, and after the pit gets done with cookin it is north of 20 bucks a pound
Yeah I just paid a friend of mine $20 for a pound of the brisket he smoked. Worth it though, I would've bought 2 pounds but it sold really fast and I got the last pound available
Well, I remember the day I bought brisket for $1 lb. Yes, on sale, but all you wanted. Since the UA-cam and all these brisket competitions, it’s now $5-$6 lb., CHOICE CUT or lower, on sale! Thanks for nothing!
Texas brisket is the BEST!!!
Make sure to stop by The Original Black's Barbecue! They were featured in the video and do an amazing job there in Texas.
I wasn't hungry until I saw this video, great video
I love smoking with Mesquite from South Texas
For me mesquite puts off a nasty strong flavor post oak and a little bit of hickory is best
George, I cherish your inside on food.
Sir... you r awesome.this video is great. Freaking starving now! Lol
Ex wife met Mr Black. He was a hell of a good man. You guys have the best brisket in the state.
That's the way Ya do it. Nice and Slow.... Yeah Baby !
Taste the meat. Now the heat
What's the difference between Hickory and Post Hickory woods? Thank You.
the wood actually affects the taste - the smoke all has different smells some are stronger than others
godayum.. gimme brisket
YES LORD.
The clip of the worker cutting ribeye steaks while main dude was explaining the parts of the brisket was a little confusing.
coupla pieces of smoked brisket is OK. I like the smoked pork butts - chunked not pulled apart in strings.
Being from Texas, I don’t know that any serious smoker only uses salt and pepper for their brisket.
They usually also add in some caiyan(misspelled I’m sure) pepper, and garlic and onion powders. Among other things depending on who’s making the rub.
I know I like some allspice mixed in. And the. I use pecan wood personally because I like it’s flavor.
pretty sure it's "cayenne" pepper indeed, named after some French colony town.
never had brisket, i'm a Dutchman, i'd love to try it once.
DUDE! you are supposed to be the burger guy
I am laughin when the chef says that brisket is not an expensive cut. 4 bucks a pound from the wholesaler, and after the pit gets done with cookin it is north of 20 bucks a pound
Yeah I just paid a friend of mine $20 for a pound of the brisket he smoked. Worth it though, I would've bought 2 pounds but it sold really fast and I got the last pound available
Well, I remember the day I bought brisket for $1 lb. Yes, on sale, but all you wanted.
Since the UA-cam and all these brisket competitions, it’s now $5-$6 lb., CHOICE CUT or lower, on sale! Thanks for nothing!
Apple for brisket??? Lort get that Ohio man to Texas
Amen