Traeger vs Big Green Egg (Brisket Smoking Competition) | The Bearded Butchers
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- Опубліковано 18 чер 2020
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Here's the Victorinox Link - bit.ly/3mGcSzH
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Who needs primetime TV? The Bearded Butchers at Whitefeather Meats in Creston, OH are going to break down a beef brisket, trim it up, and smoke it on a Traeger and a Big Green Egg. It'll be no problem for you to butcher your own beef cows just by watching a couple of professional butchers do it right.
Once the beef is trimmed and ready, they'll season one brisket with Original and the other with Black Bearded Butcher Blend seasoning (bit.ly/3o9BqS7) and smoke them to hot, dripping perfection on a Big Green Egg and a Traeger.
Pro Tip: For the 16.5 pound beef briskets in the video we used about 2/3 bottle of seasoning.
34:28 - It takes about 1/3-1/2 of a pellet box (Traeger) for a 12 hour smoke session.
35:23 - Be sure to rest the brisket (at least 1 hour) to avoid the juice falling out when carved.
46:20 - Stay tuned for a little bonus!
Here is everything you will need to butcher a cow at home:
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🔪 bit.ly/3mGcSzH - Bearded Butcher cutlery (including the 6" Victorinox)
🧂 bit.ly/3o9BqS7 - Our famous Bearded Butcher Blend seasoning!
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🔥 amzn.to/3HcXAb0 Get Scott's Looflighter! Light up that charcoal way faster!
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Index:
2:34 - After a quick intro, the guys start cutting up the beef between the rib and the beef chuck.
4:21 - To the band saw for the next part. When the arm is off, they continue to pull the bones out of the brisket.
5:22 - One of the briskets will be ready for the pellet grill. It will be trimmed up with a lot more of the fat removed. The other will be mostly untrimmed for the charcoal grill, in this case it's going on the BGE.
6:49 - BONUS! Seth is going to show you around the original building, the birthplace of Whitefeather Meats! Then, he cuts off a lot of the fat for the Traeger Brisket.
16:34 - Season up the first Brisket with Bearded Butcher Blend Black (bit.ly/3MRa9hA).
18:13 - The second brisket doesn't get trimmed as much (for the Big Green Egg). A charcoal grill will render the fat down much more than the pellet grill.
26:11 - The brisket is ready to smoke!
28:40 - The answer you've been waiting for, which smoker is the best?
36:11 - Time to eat the beef briskets! Which one is the best? Only one way to find out!
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Faith, family, food, in that order. Yes sir.
Me: pff who has 47 mins to watch them cook brisket?
Also me: *watches the whole video... likes.... subscribes... grows a beard... buys a smoker
You fell right into our trap. 👀
Other than the fact that I already have a beard and a smoker, my sentiments exactly!
you forgot to begin spending 3 hours daily in the weight room.
I was having the same thought at Midnight. "What am I doing?" Well I just bought my 1st grass fed 1/2 steer and I am going to marry this with my green egg. Been in California for a decade. Moving back to Indiana, closer to family, and looking forward to learning, improving and feeding a very large extended family.
People who are interested in their topic. Obviously, you aren't so why do you frequent the site?
Truly a family operation, kids in the loft smiling and watching deliciousness being put in the smokers!
I saw the title and thought - Awesome, I'll be able to pick between a Traeger and Big Green Egg. Nope. Each has it's strengths. Your videos are so well done. The explanations are rock solid. The only thing missing from the experience is taste and smell.
The fact that they will come back to like a post well over a year after the video was posted says a lot about them. Peace and prosperity to these homies. Also, just got my new Traeger! Can't wait for my first smoke!
Looks like you need to get both!
Does anyone else think it's very relaxing watching them cut the different cuts up. or am i just weird? Also makes me hungry. lol
I do I just wish they would not talk so much.
@@loganmd34 well it being a how to video for people that don't know how to BBQ i can understand it, maybe they should add text in during the edit rather than so much talking.
ArodF1
They just repeat what they’re gonna do so many times. Just a personal opinion. They’re great though.
Nope! Not weird, this is better than the garbage on tv. Great instructions and videos from these meat masters!
Relaxing hell yeah. This is the only channel in my house
Only just a year ago you guys had half the subscribers you do now, and after watching this video it certainly shows. I can see why, professional and interesting. Thanks and great work.
I am retired meat cutter. For the first 15 years we cut swinging beef (rail) Then a major chain bought the smaller chain I worked for. From then boxed beef.
It is so refreshing to see people that know how to break beef and know how to process the cuts.
When I started with a major chain Safeway ,the people were I worked knew little or nothing about where the cuts they were cutting came from on the beef.
Thanks for all of your videos.
Never thought I would enjoy watching two bearded men cooking so much.
More to come!
Gentlemen, let me say that it’s very rare that you see a video where it’s comes right from the steer to the table! Well done! The other thing that I absolutely loved is the repurposed beams and tools and kids in the background. That’s exactly like my grandfathers old blacksmith shed! You can tell your stuff is a business, yet a labor of love and family. I am totally following your recipe on my Traeger tomorrow. Unfortunately I will have to use my own rub...I look forward to getting yours,! I’m also recommending you on our small FACEBOOK group. It only has 770 members but I think they will love you guys
This is a great video and the briskets looked phenomenal. Appreciate you guys breaking down the process as much as you did. Much respect!
Fantastic contrast on the trimming. Did not realize a different thickness was needed for the different smoker types. Thank you!!!
Very welcome!
I appreciate the wholesome interaction between these guys. Love watching their proficiency with a knife & clear experience with animal anatomy. Serious salt of the earth peeps.
Love your videos! Especially ones like these where you show exactly where the cut from and finish with an amazing recipe or technique for grilling the meat. I'm learning so much from your videos and I love it. Keep up the good work!
I am an Ohio native that moved to the south and learned how to smoke/BBQ, love the videos would love to visit your farm someday!
Wow, thanks so much! Feel free to drop by our store once you get a chance.
Hi Perkins Brothers, My wife and I visited the Whitefeather Store during the Wayne County Fair in early September and brought back to Paxton Massachusetts two of the sampler packs of Original, Black, and Butter Blend. One sampler pack will go down the Cotuit Grand Island on Cape Cod to my brother. Both my brother and I are fans of your videos and thank you for the effort you put into them. So far I have used both the Original and Black and really like them both. My picky mostly veggie wife also likes them on the taste test with two small tenderloin filets. I seasoned them and let them rest for an hour before broiling. Both were delicious. I am going to smoke a brisket flat here at home with the Black. I will have to baby sit the smoker since it isn't automatic. I enjoy smoking meat and fish on a nice fall day. You lost the roof on the building across the street after we visited and I was sorry to see that video. Good luck as you rebuild the building. Sincerely Yajuan Qi and Eric Twickler, Wooster High Class of '61.
I can only hope my kids will speak about me the way you gentlemen do about your dad. You two are great and that was an amazing video!
Well done and one of the most informative. Watched it 2X, and still learning something new. Now I’m famished, in need of a brisket sandwich. Keep up the good work.
Great show, excellent instructions from beginning to end. Love the back and forth between the two brothers. I'm new to smoking and the instruction here is outstanding. Thanks to you both.
Hey Kevin, thanks for the kind words! We're glad to enjoy our videos. Welcome aboard!
I've watch a number of your videos on butchering, what cuts are what and now cooking a couple of briskets. Your videos are great! I enjoy every one I've seen and look forward to watch them all! Thank you!
Boys, I absolutely love your videos. The content is great, start to finish. It’s really good to see how committed you are to being clear and to the point, no nonsense, just pure knowledge of what you do. Keep up the good work.
You are Masters of your art,trained by Masters! Your videos demonstrate a skill set fine honed by generations of knowledge! A family fountain of knowledge! Fascinating to watch!
Wow, thank you!
I love watching this channel. Something about watching passionate people explaining what they do. They don't skip a beat and seem to be able to explain why they make the cuts they make. We'll done, stay safe and best wishes
I’m 58 and never knew where the brisket came from. Thanks fellas.
Always a pleasure to share our knowledge, Mike!
I’m currently a Region Operations Manager for Hobart food equipment. Can’t we get a proper Hobart meat saw in there to replace that Butcher Boy? We make them right down the road from you.
Very nice video! Well done. Thanks so much!
I like the part with all the kids in the loft, passing down more memories.
10:00 in the morning and i am drooling all over my desk..... great video guys, thank you.
Videos like this always do that to me. These guys are pros. From dressing to butchering to cooking they are cool calm and collected. I’ve never watched butchering. They make it look so cool. It looks like fun work. Right?
Thanks for going into detail. Going to be cooking brisket this weekend.
So cool seeing the side by side comparison like that, and that they essentially came out the same. Also, thanks for putting in the clip about the bike, I saw that in the background and had been wondering about it during the video. You guys rock!
Had an older couple come in today looking for denver steaks that they heard about from the bearded butcher channel. Set them up good and we had a fun chat about you guys
It's Mischief Night, and you know what that means... aetv.us/TicketingOnHalloween
It's like a secret club or something.
Me and my family were in the store today to check it out and pick up some rub to try out. Met Scott he looked he was busy but he took a bit of time to talk to me. Looking forward to trying out this rub this weekend
Thank you Russell!
@@TheBeardedButchers I just got done pulling an 11lbs Pork butt OMG your OG rub IS AMAZING I NEVER THOUGHT I COULD EVER MAKES SOMETHING SO GOOD!!!!!!! Definitely gonna get the big tub on our next trip
@@russellmcdonald6033 did a pork butt myself a few days ago ! Its the bomb. A great snack to have on hand. I pull out chunks and just munch through out the day/eve.
Enjoy. Cheers
I’d like to say first of all just an awesome video. I just got home from 6 days in the hospital battling this Covid virus and finally am recovering . I have never sat down and been so informed of how to cook my briskets on my egg like this before. Once I am back to work and can get back to my passion of grilling for me and my family you sirs have a viewer and customer for life. Thank you for the efforts put forth to keep humble guys like me informed of the process of great grilling .
made my mouth water when you squeezed the juice out
OMG I’m salivating here as your slicing, looks absolutely delicious
Too bad we dont have more people like you guys.
You watch those Yankees that have a butcher shop? They have a lot of videos can't remember their names
Between the brisket and the bike…I think you’ve made THE perfect video
Appreciate thePerkins family service!!!
It’s videos like this that make me wish I didn’t grow up in a city. Love everything about this lifestyle.
Thank you for this video. I’ve been using it for several months now every time I make a brisket on a Traeger. I tweak the rubs every time but it has helped me make a perfect brisket every time!
Good stuff, Leonardo! Happy to hear about your perfect briskets! 🔥
Thank you for this! We just cooked a full brisket on our Traeger tailgater and it came out fantastic!
I watch this on the weekends to get away from work, so relaxing.
"It's all about food, family, and faith." - Cheers from Germany guys.
I'm just gonna take a moment to respect the care they give to their knives. Makes their job easier and shows me they care about the work they do.
Awesome job guys!
Thanks for sharing the start to finish process on preparing to cooking the wagyu briskets on both types of smokers!
Also subscribed to your channel.
Thanks again
-Joe
It's nice to watch a video that shows the whole process. From cow to cooked. Very informative and thorough.
These videos help me as I’m getting ready to do all my own processing of all my animals myself. The man who taught me what I do know didn’t teach me the way y’all do a lot of stuff. He was old school and didn’t save a brisket it went straight to ground meat. He got steaks, roasts and burger. Another great video guys. Keep em coming
I love the studio by the way. History made us who we are so it’s worth preserving.
I buy my beef 1/2 cow at a time and my butcher is the same way. They use the brisket as hamburger......so sad. I have since corrected the way they cut my meat for me. Clearly my mistake not understanding the whole process but I do now.
Well done gentlemen! Loved how informative this was! I'm definitely going to take what I've learned and apply it with my next smoke. Also, I'm getting that Egg Genius asap! This will be a game changer for me and my cooks.
I need to get myself some brisket.. never had it before.
Love DAD'S bike kid, so glad you told that tidbit of your dad's story!
Keep "Egging" or "i-grilling" or whatever you kids call it these days... (I can't keep up)
We just called it grilling or smoking...but without the technophone technology.
Love watching all the videos especially the deer breakdown videos. I also enjoy seeing that a lot of the videos have your children in them helping and watching like in the rafters in this video. FAITH, FOOD, AND FAMILY in that order I believe is what is the key to yalls success! Thank You!
I thoroughly enjoyed this guys thanks so much, really informative and we got to see the entire process which is awesome
Glad you enjoyed it!
Pretty briskets!!! You all make the coolest videos. Make it butchering look easy and it isn't at all!
I appreciate all that you two have included in each of the smokers and applicable techniques. I bought a Target and practiced on a couple Ribeyes before putting a 15lb brisket in tonight. I suspect tomorrows lunch is going to be an epic experience.
I love watching you guys, whether you're butchering or cooking. I'm here in the UK with my little charcoal BBQ, and I learn something from every single one of your videos, more power to you fellas :)
These guys seem like some cool down to earth men . I learned a lot about cutting 🥩. Keep it up and thank you guys for the videos.
So we're just going to ignore the children of the corn laying in wait
Haha just preying on those smokin' hot grills.
I'm an old school Texas smoker ! So it's an offset barrel smoker for me and mesquite wood. So the tips were much appreciated !
Awesome stuff! Glad our tips help!
Excellent instructional video! Thank you too for explaining the differences on how to prepare using different smokers.
Thanks for watching!
I love yall vids man, you guys have taught me alot about Butchering and i will make sure to get those Seasonings too. Much love keep up the fantastic work 💖💖💖💖💖👑👑👑👑
Your building that you use as a studio is unreal. Great place to BBQ.
Thanks for sharing. Love the respect you show to the beasts you butcher, each other and your family. There is no greater thrill than filling a table full of food that you made with your own hands for the people you love :-)
So glad that you respect and enjoy the historical significance of your farm and building.
Great content! Great instruction! Thanks.
I don't even know where to start I love you guys!!!! I've been watching all your videos and spot on.. I live in Minnesota and on a road trip it would be worthwhile take a trip to see you guys!!!
Chris, swing in anytime!
Scroll to end, tap "replay" to watch without ads and commercials.
Bearded Butchers,
Maybe you can answer this question. I've been told that by doing the "trick" mentioned above that it doesn't support the creators videos. Is that accurate or anyway you can check? I would think by scrolling to the end and taping replay then it still gives credit to the creator of the video as someone watching it but I could be wrong. I have no clue how it judges the views.... just curious because I hate ads and commercials and I'm not trying to screw creators over...only UA-cam lolol
Great video! Can’t wait to try this out this weekend. Gonna be following you guys the whole way through. Keep it up. Love it!
Awesome! Thank you!
These guys use a knife like it's a third hand. Simply amazing to watch.
Yep! Once you've been at it for so long, it feels like you're working with something that's already a part of you! 😀
Texans off somewhere dying with the amount of seasoning going on those briskets haha
gotta sell this rub
as a Texan, I can confirm. Watching him smother that brisket in seasoning hurt me. and the "you can't really over season something like this" was like twisting the knife
and drowning it in sauce
As a native and resident of Alabama I keep my brisket seasoning simple. 50/50 blend of fresh ground black pepper and kosher sea salt with a skim coat of olive oil so everything sticks. I leave on most all the fat, score it in a diamond pattern, then apply the oil and seasoning. If the brisket is USDA prime I will smoke it at 350°F for 2-3 hours before it gets bumped down to 200-225°F for the long haul. My stepmom from Texas says my brisket is very good and I know she wouldn't lie to me! I am glad that I finally cooked Briskets nd now understand
I found 3 Victorknox knives at a yard sale brand new one blade 10" with round top one 8" and one kind of like fillet knife for $1.00 each
Wow what a bargain.
@@WellseeTheend wish I could find more at that price I looked them up and the cheapest one I had was over $100
Faith, family and food!!! God bless!!!! Thank you. Awesome video!
Thank you! You too!
These guys are awesome. The knife skills are off the charts and obviously the meat quality as well. Love the attitude and positive vibes! Well done
Great video, but you don't want to put the brisket straight to the cooler after the smoker; you'll over cook it and it'll fall apart. You want to leave it in out doors for about an hour to lower temperature, then rest it in the cooler for a minimum of 2 hours. 5 hours - 12 hours is preferred depending on the size.
Hey, are you saying after letting the brisket rest outdoors for an hour, you then put it in a cooler for up to 12 hours?
@@tabcobra i leave it outside for an hour more or less depending on the temperature outside. Then I put it in my cooler to rest it and keep it warm throughout hours. It doesn't have to be 12 hours; it just depends on the size and how long you really want it to rest really. (Minimum of 2 hours, or 5-12 hours; depending when you want to serve). Because if it's placed in the cooler right after taking it off the smoker, the heat in the brisket being inside the cooler will continue cooking: thus, it will overcook and possibly become dry or mushy. I'm no expert, but I've seen mamy experienced pit masters like Aaron Franklin, Guga, Mad BBQ scientist, How to BBQ right, etc, leaving the brisket outside then into the cooler.
it's 10pm, I was not even hungry when I started this video.. I am craving some delicious brisket! That looks amazing. Nice job fellas.
It's 2am and I ate a lot today. Got work at 6 so I don't know why I started a third Bearded Butchers video.
Edit: forgot to mention that I decided to make burgers an hour ago because that's just what I do lol.
Subscribed from Australia. Cheers for sharing your knowledge guys.
Plus i just loaded the pit boss austin xl with brisket at 5am, thanks for the tips guys keep it going.
i just found new favorite channel! Holy damn guys its 6am and I am eating my breakfast sandwich and all I want is that brisket.
Your butchering skills are second to none. By the way, I really like your seasonings. I tried the black on some fresh sausage. Excellent. I like them all.
Those vegans dont know what they are missing. 🤪
The young boys watching from the loft was cute. Clearly, food is a family experience. Love it!
You guys are killing me. My stomach growled the entire time. Awesome work.
the best foodie channel ever in youtube history
"faith, family, and food" - sold brother!
First time to heart and see y’all. Very descriptive video. Cool seeing that shop with so much history in it. Awesome watching you guys get down on BBQ’n. Love the 3 F’s, Faith, Family, Food! Great work guys. I will be definitely ordering your seasoning and BBQ sauce just because of your 3 F’s motto.
It’s 6am in Upstate NY 50 degrees on the deck and just laid a beautiful Prime angus brisket smothered in BLACK! First time brisket on the traeger! Following the boys advise. Face down in smoke!
I have the exact Traeger model. I absolutely love it. Such a beast and I always get great smoke rings.
Totally a beast!
Omg that fat looks so soft and fresh on those fresh butchered briskets. Wish the Costco packers were this fresh.
Those briskets look amazing even before they were cooked would love to cook one of those. Amazing demonstration fellas 🤙
You two are just amazing to watch. Been following you for quite awhile. Just wanted to say thanks!
Chris, we really appreciate you being there for us since day 1. Thank you! 😊
I can't believe that I actually watched a 47min long UA-cam video 🔥
I’m with you.
Was actually captivating the whole way through so it was worth it
Tis the season ! Got my smoker going a few times this season. Havent done a brisket yet tho.
Thanks for this upload seth.
Hope you guys have been keeping well with this covid still dragging on! Uggg.
Great catching a new post.
Cheers!
Another good vid guys. I enjoy watching 👍🏼
Looking at a gmg Jim prime plus.
Thank you guys.!! We love you.!👍🏻👍🏻❤️
Hey neighbor from Dayton, Ohio, looking forward to seeing y’all soon.
I literally bought a smoker after watching this entire 47 minute video.
That's awesome!
Same here.
I’m so glad I found this page!!! So informative and so this briskets looked amazing. I’ve liked and subscribed, now I’m off to check out your website.
Great job. Love all the information you give on the video. Just awesome.👍🏻👍🏻👍🏻
So delicious looking 🤤! Show more of that panhead also😜
Damn it boy's that looks great I wish you boys lived down here close to me in Hickory NC you boys would fit right in keep up the good shows I in joy them
I love Hickory, NC. Live way up in Wyoming now. I miss the south, but it sure is nice up in the Rockies. I do not miss the humidity. Best barbecue ever is from NC ❤️
Lmao man said in joy
Great, Great Video!! I dont think ive ever seen a video that explains the different trims for different grills.
Great job on the process! Faith, family, food!
Always!
Thanks for the tips fellas. Looked like a ton of fun. Quick question, after raising the temp to 275 after wrapping, why at the time you pulled the brisket off the Traeger was the temp set to 225 again?
Great instructional videos. I’ve been binge watching them all. I’d like to know why the Big Green Egg breaks down the fat more than the Traeger pellet grill. Seems like you should have the same end results if cooked at the same temperature.
Im assuming it’s how the heat is applied to the meat
Charcoal the heat is probably much more direct
Good job..Did he start dancing tasting that brisket🤔🤔🤔😆
Faith, Family, and Food. I subscribed on that. Great content yall love from Texas.