I Got SCHOOLED by the OG Texas Brisket Master Barrett Black
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- Опубліковано 29 гру 2022
- 4th Generation Lockhart, TX Pitmaster Barrett Black of the original Black’s BBQ teaches me the OG way to make Texas Brisket! Watch my attempt to recreate it at home at • Black's BBQ Brisket @ ... next!
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Watch “I got SCHOOLED by Bradley Robinson The Sausage Master @ChudsBBQ” ua-cam.com/video/Z8Pg9_9RJhU/v-deo.html next!
"Basically just a salt and pepper" lmao does that look like just salt and pepper to anyone. I swear to god there's red pepper flakes.
“According to the ingredients listing on the rub that's sold through Black's mail order program - which Kent says is the same one they use at the restaurant - it's a simple combination of salt, black pepper, crushed red pepper, and cayenne” - www.eater.com/2014/8/29/6164837/blacks-barbecue-82-years-of-a-texas-smoked-meat-legend
My cousin just gave me some for Christmas. Tastes like there’s some Lawry’s in there. Good stuff
Well technically with the pepper flakes could be considered just salt and pepper
I'm sure there is seasoning salt. Blowing smoke
Ok. I bought the Black's brisket rub.
It's concentrated rub, and you can tell it uses table salt. Salty as hell. However the best brisket I ever cooked was with an Everglades seasoning that was salty out of the bottle. Don't discount salt for flavor in the long term. Dry brining a 13-pound brisket now
Loved how they took us through the process of the cook. Just wanted to mention video wise your videographer/editor does a real nice job with his usage of color corrections/luts and camera angles. Really amps up the overall production value.
Thanks, Raul! Yeah Nick and Greg are extremely talented! I'll let them know you mentioned them! -Al
This is why I watch your videos Al! Great Q&A, and respect for the craft. Thanks
This was great, Al. I look forward to seeing how your next brisket turns out😊
Can't wait to see the video from this one. Glad you got to go to the Texas BBQ mecca!
Great video! I can’t wait to see you try this method out Al
it would be nice to know how long it was rested after the second cook (and what temp was the 1st and 2nd cook?)
I made my pilgrimage to Lockhart last year. I had the privilege of being able to go to Blacks on a weekday with very little line. Everything on the plate was excellent. You can taste the vanilla extract in the pudding!
Amazing! And yes it’s so good!
Great series and tour around North Armerica, Al. Thanks for making these videos.
Thanks Bernard! I'm definitely having a blast and learning a ton - so thanks for watching so I can keep going!
This is what I am talking about. I don't subscribe to all the tips and tricks because I have had real simple briskets taste really outstanding. I've seen videos where people didn't even season the meat, which is mindblowing. I'm trying to go for the cook that makes the meat stand out with the minimum of spices and coddling. On a grill it was all about marinades to drive flavor into the meat, switching to a smoker, it was about rubs adding flavor, on an offset, it's about wood flavor, temp control and time. It's not an easy thing to master but when people are asking what rubs and marinades you are using and you say "none" they understand the skill you have and the time you spent and appreciate the food even more.
Highlight of my backyard BBQ "career" was when I served about 14 people and they all sat down and said completely nothing for about 5 minutes. They all went to their own happy place when they were eating my ribs, pulled pork, and smoked pork loin sandwiches. Pure silence.
I'll have to try out that 48 hour refrigeration method, another great informative video Al and Happy New Year!
Hey Paul - you know me my mind is going 100 mph after this. I have lots of testing to do but that multi-stage cook thing seems like a winner.
Great video. I enjoy watching how different BBQ joints do things differently.
Thanks - and me too. I'm so lucky to be able to travel around learning from all of these different masters!
Man, I’ve watched this like 4-5 times since it came out. I love it. The way it’s put together, the info. All of it- well done.
Thanks so much, man! This was one of my favorites. Here's a little treat for you - I'm flying down to TX again at the end of September to film another one with another brisket master - and he's got a totally different approach I can't wait to learn!
@@BehindTheFoodTV outstanding!
Thanks for the tips! Great to use when traveling long distance with a brisket!👍🤠
And now you know why I gave you the advice I did, right? :-)
The original. I had my first Black's brisket 35 years ago. My life was forever changed.
That nick for the pinch grip is awesome!
I echo what was stated below about the multi-stage cook: This might be a great way to not only get a better product, but also do it when I am able to attend it full-time (vice, say, an overnight cook). Definitely interested in seeing how you pull this off and am eager for the results.
Friday at noon ET you can see my attempt! Without giving away too much, I will tell you that I am definitely changing my approach to big primal cooks after this experience!
Looks pretty awesome, looking forward to your take Al
Thanks, James!
We make an annual BBQ and Bluebonnets road trip from Houston to Lockhart in March to see the bluebonnets and to eat at Blacks (and any other time we can).
Outstanding! Only 2 months away!
Another great cook and I want to see you try this soon. I was wondering what Barrett did to finish his 80% cooked brisket? I guessing they do this so they can reheat to serve and this might a great way for me to keep my brisket in the frig for the week it takes me to eat the brisket.
Interesting stuff, Al. I wasn’t aware they did a several stage cook. Wonder if that was originally done to better staffing. Makes sense. I’m interested to see if there’s a difference in a standard cook. 🤔
Thanks, John. Without giving away too much of tomorrow's video where I try to recreate it.....they might be onto something with the multi-stage cook. I never thought about the staffing implications - that's most likely spot on!
Looking forward to seeing your home cook using this technique, good video 😀👍
Thanks, Victor - here it is from last week! ua-cam.com/video/7B4kQZSn93A/v-deo.html I hope you're back on the mend and doing well!
@@BehindTheFoodTV so I missed the home cook? Heck I'm sorry about that. I have been falling behind on UA-cam episodes. Time to cull out channels I don't have time to watch. Also spending to much time WATCHING UA-cam, I need to be putting up content. Spring salmon season gets going in about a month( my favorite, it's the best salmon in the world. Honestly 😋) Anyway to answer about my health it's getting better. I need to get help with a physical trainer to get my muscle mass built back up. Legs,arms etc. They witherd away during my diabetes break. But it's all better. Have a great day and I'll check out your home brisket cook. 👍🌤🍻😁
I read in a forum group ages ago that Black’s utilized a two stage cook process. If they’re cooking to 80% doneness, after the stall. Interesting that they chill down the meat 24 hours, then reheat. Notice he didn’t say it goes back on the smoker to hit maximum doneness so could be using warming ovens. Cool to hear the truth directly from Barrett, the rumor is now truth. Met his dad, Kent several times over the years, even met his grandparents, as they lunched with their church Pastor on Sundays. Texas BBQ legends!
Hi Ryan! Man I never thought of that possibility - but there were briskets on the smoker coming off for lunch service so I'm pretty sure they get smoke both days - which explains in a big way where all of that flavor comes from!
@@BehindTheFoodTV It's been pounded in my brain from many UA-cam pitmasters that meat only takes on smoke for the first 3-5 hours of the cook. Just look at those who cook "Hot n Fast" as opposed to "Low n Slow" for example. I'm not saying this is Gospel but putting that brisket back on the smoker to re-heat might be diminishing rewards (especially if covered in butcher paper) and the same if not better results could be accomplished with a warming oven with a humidity feature. Just thinking out loud here! Really enjoy the vids... look forward to tomorrow's cook!
Trying this tomorrow night hope the fridge sitting for a day does good.
How did it turn out?
"Just salt and pepper"
My guy, salt and pepper is NOT orange, nor does it have red chili flakes lol
LOL I noticed the same thing - so I used the same bottle of rub that he used when I tried it at home (video drops at noon ET tomorrow!)!
Chili is a pepper
Brisket sausage? Dude that sounds amazing. I have never seen a brisket sausage in a butchers or anywhere
I've eaten at Blacks. GOOD stuff! I wanted to touch on one off-handed comment you made that all Texans use post oak. Well, in south and west Texas, mesquite would be "the wood that was in grandpa's back yard" and used for bbq. I know mesquite gets a bad rap in some circles, but that was the bbq I grew up loving.
I'm from the Southwest and i think it's because some people don't know how to properly use mesquite. I believe you have to use it in small amounts.
Good point Greg and Syndogon. I do know a lot of people from south TX that love mesquite. I personally an not man enough for all of that flavor, but maybe if I try (as Syndogon suggests) using it in small amounts I'll find the right balance. Something to add to the list......
4 years in south texas. A northerner that knew nothing about bbq. They used only mesquite. One guy gathered oak mistakenly for a cookout. Was teased for months. As he was a native south texan. All grilled. Never saw slow cooking. Mostly sirloin. And beef skirts. And chicken. They probably did other ways at home. But direct grill wvith mesquite was all i learned there. This was.1980-1884
4:52 lol
you caught that eh? lol
Great video Al! Maybe you'll beat James with this new knowledge and team red hah 🍻
Shhhhhhhh don't tell him he'll go and up his own game again!
I still find myself watching this video. You did an amazing job and I think I need to order a couple bottles of this rub.
Thanks man! You do - it’s a great rub. And I have some good news - I’m bringing this series back. Filming the next one in 2 weeks so watch for it!
@@BehindTheFoodTV no way! Definitely watching!
Black's is the only place I order from since moving back to my home state. It's SO good.
Right? I think the Goldee's guys are onto something as well (did you see my video with them?) - I'm working on combining the two techniques - stay tuned!
we tried a few different BBQ places in Lockhart and the OG Black's was #1
It really is - some people think Terry Black's because he spends more on advertising - but the OG is still the best down there!
I really want to try that overnight chill and finish off later. Ive definitely picked up more smoke flavor in leftovers before.
It's a game changer!
Thats how we do it in TX... Well At least I do... low and slow... ride out the stall and don't wrap it until it's time to rest. I typically will do 205 for 2.5-3 hours per pound or until the internal temp reaches 190-195... then I'll pull it and wrap to rest. Best one I ha was on the smoker 26 hours then rested for 4 . It melted in your mouth like butter.
Interesting approach keeping it down at 205. I will have to try that!
I'm glad you made this video. Black's is by far the best BBQ I've ever had. Their seasoning is my go to rub. But fair warning, it is VERY concentrated; you only need a SMALL amount.
If you've ever tried Black's and wasn't impressed, I highly recommend trying it again, everyone has an off day. We travel all over trying new BBQ restaurants and Black's is the only one we make a repeat trip to about twice a year.
(The beef ribs and brisket are where it's at!!! I'm not a fan of the sausage).
Thanks, Hulk! When are you coming through Raleigh to try our BBQ next?
@@BehindTheFoodTVMan, I haven't been to Raleigh in a long time. Perhaps in the near future, tho.
Your videos are like Barrett's layer-by-layer secret. Different cutting angles while moving from lean to fat end is what I'm walking away with from this vid. Thanks for the all the little layers throughout the Cooking With The Masters series!
Good pickup there Mark! Happy New Year!
Didnt catch the secret to the stage 2 cook either. If he takes it to 80 percent then finishes later, guess we backyard cooks have a 2nd chance too if we dont get as tender as we want. Just chill a d heat to tender later??
Tune in at noon tomorrow to see how mine turned out, Greg - but yeah you got the idea!
What a learning experience. Iodinized salt? Chilling a 80% cooked brisket and finishing the next day? It works for them, however it goes opposite what I have been taught over 35 years of cooking.
I know, right? Did you watch the follow-up where I try it at home?
@@BehindTheFoodTV Yes. I added comments within that video forum. Thank you for the follow-up
🔥🔥🔥
Well said!
Good to see Barrett running the pits. Blacks has always had bets brisket in Lockhart BY FAR. Ate my first time there in 1960 when I was five..
He’s definitely not afraid to get his hands dirty. When I first met him at the Windy City Smokeout in Chicago he was managing the fire. A very talented young man.
@@BehindTheFoodTV I knew Edgar Black (his grandfather that ran the place and even cut and served meat up into his 70s I believe). He was a great hardworking guy that for decades put out the best brisket in the state. Barrett's dad Kent "pretended" to be a pitmaster but never really cooked like his nephews and apparently Barrett. I will say that wrapping the brisket in butcher paper after the cook is done will keep the flat end juicer.
@@BehindTheFoodTV Chicago? Dont tell me you know that "Meathead" guy..Can't stand him and his scientific methods because I'm old school like everyone else in Lockhart and Central TX. Glad to see you got a behind the scenes look at Blacks.
@@steveludwig4200 man how amazing it must have been to know Edgar. I think Edgar was Barrett’s great grandfather, no?
@@steveludwig4200 lol don’t worry. While I’m all about food science I’m trying to learn the methods of the masters and then figure out why they work - not the other way around. My reference to a Chicago was referencing this trip, where I first met Barrett: The Search for My Next Big Challenge at the Windy City Smokeout
ua-cam.com/video/DxKn5Cm0Agg/v-deo.html
As a Central Texas resident I have been to every major bbq restaurant and I can say Black's is pretty good. Is it the best...I don't think so but they make a good product. The only downside is if you buy the seasoning from them seperate it is incredibly salty. I bought one and tried it and just could not even use it because of the high salt content. It's different on their meat and I wonder if I got a bad batch, but you won't be unhappy giving them a try.
Hi Snake! "Who makes the best brisket in TX" might be the most controversial question in US history - I guess it's "who do you love". One thing I can say about your experience with the rub - is that you have to use it sparingly because the salt is table salt. If you load it up like an Aaron Franklin dalmation rub it will definitely be too salty. I filmed my attempt to recreate this and I think you can see how lightly I seasoned it well in that video. If you haven't seen it, here's the link: ua-cam.com/video/7B4kQZSn93A/v-deo.html
@@BehindTheFoodTV Great question. I've been to all the big ones you can name but it always comes down to Franklin's and Snows BBQ. I've been to Goldies and it is incredible too. Goldies is as close to Franklin's as you can get and I think it is because one or two of them worked there at some point.
Snows BBQ is unique and different from the other two but is absolutely delicious. It is only open Fri,Sat, Sun, so it is incredibly hard to get the food.
With that said, I have a Yoder 640YS pellet smoker that all but keeps me from going anywhere now because it makes BBQ so well. I also have the Yoder Kingsman stick burner and it hands down makes the best BBQ I've ever had outside of a high end restaurant.
Spend the money up front and you'll save a fortune just eating at home. Cheers!
Blacks may be my favorite BBQ place on earth
I’m with you there.
If @dalstrong makes a TX series knife, I’m in……do it!
I know right? Me too!
It's the pits whenever they say it's not it usually is.
Woof woof on a great bark. Yes I would eat that
That ain't just salt n pepper. Looks damn good.
There are some other peppers in there other than black pepper - but whatever it is it's delicious! Did you watch the follow-up where I made it at home?
@@BehindTheFoodTV yes. You killed it. Binge watching your stuff today.
I’ll have to give us place another shot when I was there the brisket with nothing special.
Matter fact, it was a horrible experience.
I must’ve been there on the off day.
Wow sorry to hear that, Steven. I ate this brisket in Chicago at the Windy City Smokeout, then 2 days in a row in Texas and it was amazing all 3 times.
Surprised you didn't ask about the other Black's bbq, I think the other one is Terry Black's bbq
Hey Billy. Without going into detail about it, I'll share that I picked the side of the family feud to land on. I'm sure Terry's a nice enough guy (never met him) but after tasting Barrett's brisket in Chicago I knew it was his great grandfather's secrets I needed to get. Thanks for watching - and tune in tomorrow to see how well I did trying to recreate it!
@@BehindTheFoodTV I'm on a bbq road trip right now and I'm looking forward to getting to Texas next month and want to try some places out. I've got no dog in this fight, I only know what I've seen from UA-cam about it. Have you tried Terry Black's, just curious. Thanks for feedback
Sounds like fun! Yeah I’ve tried Terry’s. It’s good. Not as good or unique as Blacks, but it’s good. LMK if you’re coming through NC on your bbq road trip!
@@BehindTheFoodTV Already passed thru, in Alabama now. Not trying any bbq now cause in the Carolinas I would see a place, Google the menu and it would list bbq plate or sandwich, fried chicken, chicken nuggets and hot dogs. I understand the south likes its pork, but not only no brisket but no ribs or any other bbq meat. Anybody can cook pork, brisket is the true test. These places in the Carolinas would say they are a bbq and fried chicken joint. So I'm saving my tastebuds for Kuertz in Lockhart and goldees and Franklin's. But I'm not waiting in line very long, time's to precious to me. My plan is to go when the weather is bad so lines will be shorter, also going to Memphis and beef ribs at rendezvous
Blacks in Lockhart makes the best brisket in Texas.
Correct!
Im gonna be the best in Houston. Mark my words. ED's Eastcut BBQ.
Good luck Ed!
There is more than salt and pepper coming out of of that bottle. Just saying.
You're right - that's why when I tried it at home (video drops tomorrow at noon ET) I used the same spice bottle he had in his hand! B-)
Who’s this guy lying too. Salt doesn’t have the color of lawry’s. So salt and pepper my ass 😂
Hey Jim. I noticed that too - that's why when I tried to recreate it at home (video drops tomorrow at noon ET) I used the same bottle he used!
@@BehindTheFoodTV I’ll be looking forward to it. Thanks for the reply sir
Definitely not just salt and pepper
Yup. When I tried it at home I used the same rub he used. (That video dropped about an hour ago)
Blacks Lockhart is NOT what it used to be. I've been eating at Black's Lockhart since 1976. my last trip there about 6 weeks ago the brisket was old and stale. Edger would be quite sad.
Sorry to hear that was your experience man. Obviously wasn’t mine. You should swing by and tell Barrett. I know he cares.
❤️❤️❤️❤️❤️❤️❤️❤️❤️😋😋😋😋😋😋😋😋😋😋😋😋😋😋👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
Well said!
Those beef ribs cost about $50 EACH.......
How lucky am I that he just brought me that tray right?!?!?!
So let’s just slice the brisket with a knife fresh out of the box. Not even rinse or a wipe. Hopefully it didn’t have any manufacturing oils/residues.
So other than that you liked the video? Oh - and you might have noticed that there was no cellophane wrapper or outer sleeve, which might tip you off that we opened, washed and prepped the knife before giving it to him. Thanks for watching!
Oh I’m m an
M
Had me until second 4 when I saw a 50 yo man with orange hair.
I’m 55 and the hair is bright red. Might want to get those eyes checked for color blindness my new friend!
Always something different to the Texas BBQ just salt & pepper BS. DO WHAT MAKES YOU HAPPY. KC • MEMPHIS • GA • CAROLINAS • AL BBQ doing well without the lies of just S&P.
So other than that you liked the show?
I wish they wouldn't call every location the original blacks because they don't all live up to the standard
@@cdiddy4561 are they associated? I got Terry Blacks on my list but I haven't been there yet
Terry Black’s is NOT the original, nor does he use the original method pioneered by Edgar Black. His brisket is good. But not as good as the original Black’s BBQ IMNSHO
Sorry you had a bad experience there. Obviously my experiences with them have been different.
That’s all any of the Lockhart style bbq does, just a little salt and pepper and tons of smoke. To me it’s no as good as Austin, or Houston style bbq.
What's your favorite?
@@BehindTheFoodTV I like terry blacks in Austin, and city market in Luling.
It's to bad his grandfather didn't teach him how to separate the two muscles and slice them correctly. My take from the day i ate there. The sausage had a good flavor, but never seen enough heat to make the cassing edible. Brisket was tender but just okay far as flavor. Potato salad was bought, not made in house. And beans were nothing to write home about. Bbq sauce was good.
"I've already tasted your sausage"... You can't make this shit up LMAO!!!!
Yeah this was a fun one B-)
This guy is lucky he made it out of Texas alive with that red hair BS.
They love me in Texas!
Probably great barbecue, but I just can’t get past your weird, Krusty the Clown hair…
So other than that you liked the video?
The red hair thing distracted me from the rest of the video. I find it odd for a man of your age. 🤷♂️
So other than that you liked the video?
Let me save you the time…. No secret revealed. Literally zero info on how they cook their meat
You know Guy, usually I don't bother engaging with ignorant trolls - but I'm in a mood today so you get a response. You either know nothing about cooking brisket, or didn't watch the video - or both. There was a ton of info in there about how they cook their meat - including at least one thing that a bunch of really experienced pros commented they've never seen before and likely explains the difference. I won't bother to point out what was explained because a) you don't deserve the effort with an ignorant comment like that, and b) the answers are literally in the video which my team and I put in a lot of time, energy, money, and days away from our families to make. So crawl back into your Mom's basement and do your homework before she sees your behavior and takes your iPad away.
You have white facial hair. Stop with the hair dye
The red is my natural hair color. I dye my beard white. I also dye my back hair blue you just can’t see it. Red white and blue because I’m a frickin’ patriot Antonio! ‘MERICUH!
What’s with the red hair?
Red hair? Interesting for man of that age. Not like he's in a rock band and can't let go that he's old.
How do you know I'm not in a rock band?
@@BehindTheFoodTV - True. I am older as well
Red hair WTF???
I know, right? How can a guy possibly be good at BBQ with red hair?!?!?!?!