Heck yeah! This brisket style is what we grew up on here in El Paso minus the smoking part. I added my own twist and love for smoked brisket and tossed in what I grew up on and the results were so darn good!🤘
My uncle would marinate his brisket in Claude’s. It was so good. He had a vertical smoker made out of a propane tank. Saturday afternoons he would put it on and drink beer with his buddies and brothers. He used mesquite. We always did growing up in West Texas. I would watch my uncle baste it with Woodys bbq sauce and butter. I was just a kid but felt like one of the fellas.
Positively stunning! The presentation and appearance of the Tex-Mex smoked brisket came out looking out of this world. The incredible bark and juicy interior make our taste buds tingle. It leaves no doubt about its top-notch perfect preparation. We truly appreciate the detailed explanation of each step. It really does make it easy for anyone to follow along. Impressive work! 8)
That looks good. Having a hopper that you can leave for 9 hours would be awesome. I have to wait to about 10 pm, fill; then wake up at 5 and fill again.
It's crazy how good the food taste off this pellet smoker. In my opinion, it's so close that it makes me want to get rid of my offset smoker but I won't. 😁
Smoking pcan shell pellets are a game changer, I mix them with post oak chips and put them in my 2 amazin tubes I put under the meat grate in corners ontop of grease tray, usually run competition blend in hopper
Doggonit Joe, now I gotta try this, I ordered the marinade on Amazon, I think making taquitos with the brisket also would taste good, another thing, I use the left over brisket with the Mexican Sonoran style "Red Chile con Carne" red Chile, home made flour tortillas, the ones my wife makes, "sobaqueras" they are large tortillas. Gotta love smoked brisket brother, great video and channel. Saludos hermano.
Yes sir. I know Lubbock is fairly close to El Paso so using Claude's is nothing new to us folks. Adding the smoking part sends it over the top, you gotta try it Mike. 👍
Hey thanks for sharing this great recipe. I'm definitely going to try this out very very soon. And I'm definitely going buy that demascus knife. I love demascus knives. They look so badass in my opinion. Great show. Keep them coming please. 🤘😎🥃
Really interesting recipe! Couldn't help but notice that the brisket was not wrapped. I quit wrapping pork butts a while back, but still do briskets. I live north of the north end of the 6666 Ranch, and all the area markets have a great selection of Claude's products. WalMart has some. I expect most folks can find them wherever they are. I'd be hard pressed not to add home made salsa on the side. Thanks for the videos!
Great video Joy! I had my smoker for almost 2 years now, and all I use is smoking pecan since I saw you using them. Brother Joe I smoked some Chuck Roast like brisket and it was phenomenal! 💪🏿💪🏿💪🏿 If you ever try please make a video!
I render the excess fat to make beef tallow. The meat I trim off is smoked for the dogs. When I eat BBQ, they eat BBQ with me. Pecan shells are great for BBQ. I have a few large trees near my home and always gather the pecans.
Damn, the convenience of cooking without having to tend a fire is pretty cool. I have too much going on to man a 13hr fire. Probably why I have 4 briskets in the deep freezer 😂. Good one joe!!
I have a question, I see at Walmart they have swift beef cheeks, thinking about trying my hand at some of those, I see others get beef cheeks up to about 180° and put them into tallow, tallow has a bland taste but keep it moist, in the Hispanic section at Walmart they have a bucket of lard, do you think that would take the taste of beef away, or do you think its better for me to stay with brisket
You can definitely try beef cheeks in lard. As long as it's new, it will work just fine. Although placing the cheeks in tallow or lard isn't necessary. Check out this video. ua-cam.com/video/2ZOj9U2uZSE/v-deo.htmlsi=Nirdc2k5kJlcJQL7
@@SmokinJoesPitBBQ No sorry was a genuine request, I'm in a different part of the world, was just a little hard with the accent. I would like to look it up and make it.
Don't know why this popped up on my feed, but UA-cam has some serious magic going on: I just moved to EP, and have just bought a pellet smoker. So, uh, I guess I know what I'm cooking next. Thanks!
What kind of a knife are you using? When I try to trim briskets it's a bit - well let's just say it really hard. Your knife is slipping through the fat like butter!
Hey Mark, don't hate me but I used Velveeta with a can of hot Rotel. I added black pepper and a hot red chile powder to make it spicy. I thin the cheese down with some milk. 👍
Figure an initial $180 - $220 outlay for 12# prime brisket. When he removes about 2# fat, etc, it's only a 10+/- #. Cost goes from $16+/# to at least $20/#. NUTSO!!!
Don’t believe I’ve ever seen you more pleased with the outcome than this one. You were crushing those nachos!!!😂😂😂 Thanks Joe!
Heck yeah! This brisket style is what we grew up on here in El Paso minus the smoking part. I added my own twist and love for smoked brisket and tossed in what I grew up on and the results were so darn good!🤘
The smell of Claude’s in the oven is so nostalgic.
It sure is. Thanks for watching
Know what I'm doing when football season starts. Looks amazing.
Yeah buddy. Super easy fail proof recipe. Thanks for watching 👍
My uncle would marinate his brisket in Claude’s. It was so good. He had a vertical smoker made out of a propane tank. Saturday afternoons he would put it on and drink beer with his buddies and brothers. He used mesquite. We always did growing up in West Texas. I would watch my uncle baste it with Woodys bbq sauce and butter. I was just a kid but felt like one of the fellas.
We sell the heck out of Claude’s marinade at the grocery store I run. Definitely a Texas staple!
Positively stunning! The presentation and appearance of the Tex-Mex smoked brisket came out looking out of this world. The incredible bark and juicy interior make our taste buds tingle. It leaves no doubt about its top-notch perfect preparation. We truly appreciate the detailed explanation of each step. It really does make it easy for anyone to follow along. Impressive work! 8)
Man, I am 100% doing this next time I have folks over. I do brisket a lot and was looking for another way. This might be it! Thanks, Joe.
Those look delicious!!!!
Thanks Robert. 👍
That looks good. Having a hopper that you can leave for 9 hours would be awesome. I have to wait to about 10 pm, fill; then wake up at 5 and fill again.
I have never tried or even heard of a Tex mex brisket before. I am definitely trying this soon.
Definitely a must try. 👍
BTW Joe, I use the Smoking Pecan in my LSG pellet smoker too!
Thanks to you for introducing them to me.
Very nice Mark. Thanks for watching and for your support.
Great video, you've inspired me to give this a go. Love how much you teach and entertain. Thanks Joe.
Thank you Alex, y'all are gonna love it. 👍
THAT LSG PUTTING IN THE WORK, LOOKS GREAT JOE . I HAVE HAD MINE 2 YEARS NOW AND LOVE IT , I RARELY USE MY STICK BURNER ANYMORE
It's crazy how good the food taste off this pellet smoker. In my opinion, it's so close that it makes me want to get rid of my offset smoker but I won't. 😁
Hey Joe! You and the Lone Star Grillz Pellet Smoker are killing it!
Thank you buddy. 🤘
Beautiful bark and texture after the thirteen hour cook, Joe!
I know right. Thanks for watching 👍
Fantastic! Can't beat a good brisket, and what a delicious twist! Awesome! Thanks for sharing with us!
Thank you for watching 👍
This is my favorite BBQ channel
Thank you👍
Smoking pcan shell pellets are a game changer, I mix them with post oak chips and put them in my 2 amazin tubes I put under the meat grate in corners ontop of grease tray, usually run competition blend in hopper
Great point, these pellets can be blended for additional smoke flavor or straight up. Thanks for watching 👍
Joe, those Tex Mex nachos look fantastic. I know that meat would make some killer tacos, too👍🏼
Okay, that onion slicer!!!
I recently bought a used 36 inch LSG pellet, and I’m loving it!!!
Very inspired by your video content . Please keep those coming!!!
Joe, man that looks delicious! Wow! Appreciate you bringing great content to us all. Thanks!
Oh my oh my Joe. My next time home to EP I have to get some of that brisket marinade sauce.😋
I got a 13lb choice brisket for $50 & cooked it this way. Came out awesome & is great in tacos 🌮
Great job Joe!!!
Looks amazing, can’t wait to try
They also make the best fajita marinade also!!
Nacho heaven!!
Yes sir.
Looks delicious!
Doggonit Joe, now I gotta try this, I ordered the marinade on Amazon, I think making taquitos with the brisket also would taste good, another thing, I use the left over brisket with the Mexican Sonoran style "Red Chile con Carne" red Chile, home made flour tortillas, the ones my wife makes, "sobaqueras" they are large tortillas. Gotta love smoked brisket brother, great video and channel. Saludos hermano.
Yum! That sounds amazing! Thanks so much for watching 👍
We have that Claude's Marinade in North Texas too. I always thought it was a pre-smoke marinade. Never thought of it as a post-smoke marinade!!
Outstanding results, Joe! Looked 🔥🔥🔥🔥 I'm so glad things are working out your way! Have a fantastic week! Cheers brother 🍻
Thank you Bat!🤘
You are killen me. Love your channel my friend. Louisiana man lost in NC.
Fantastic. Looks like something fun to make.
It absolutely is. 👍
Outstanding like always Joe😮
I’ll go over for the next bbq 😂 🍻
OMG you're being naughty cutting that piece of brisket off and eating it early. 😜😂 Fantastic recipe, it looks amazing!! 🍻
🤣 I know right. I broke so many rules from the bbq Bible. 😁
Oh yummmmm!
Claude's with bell peppers and onions was a must for our family briskets. Awesome recipe sir
Before I had a smoker this is how I made brisket. Instead of onions I would dump a couple cans of Rotel with the bottle of Claude’s.
Yes sir. I know Lubbock is fairly close to El Paso so using Claude's is nothing new to us folks. Adding the smoking part sends it over the top, you gotta try it Mike. 👍
Lbk TX in tha 🏠! #WreckEm
Awesome smoke ring ,that smoker kick ass. Great recipe.!
Thank you!
It's always important to insert probe correctly......sorry I couldn't help myself!!!!!!.....Great stuff as always Mr. Joe.!!!GO PACK GO!!!!!
LOL. I've seen people push it in so deep it just about comes out the other side. 🤣 Thanks for watching 👍
You're killing me! I need to try this method. Gracias.
Yes sir David, definitely a must try. 👍
That sure looks good. Cheers, Joe! 👍🏻👍🏻✌️
Thank you buddy!
Con una tortilla y salsita 😎
Awesome job Joe!! Thank you for this tutorial!!
Hey thanks for sharing this great recipe. I'm definitely going to try this out very very soon. And I'm definitely going buy that demascus knife. I love demascus knives. They look so badass in my opinion. Great show. Keep them coming please. 🤘😎🥃
Thanks for watching 👍
@SmokinJoesPitBBQ thanks for being a badass youtuber on here. You rock 🤘😎🥃🍻
Beautiful trim!
Thank you David. 👍
That looks good.
It was buddy. Thanks for watching 👍
awesome job joe.
That was completely different. Looked damn good too. Looks like it would be a cool pot luck type of thing to bring to a party.
Yes sir Troy. It's a very popular potluck food. Traditionally, it's cooked 100% in the oven. 👍
Probably get you laid.
Wow,another great cook excellent work
Thank you!
Really interesting recipe! Couldn't help but notice that the brisket was not wrapped. I quit wrapping pork butts a while back, but still do briskets. I live north of the north end of the 6666 Ranch, and all the area markets have a great selection of Claude's products. WalMart has some. I expect most folks can find them wherever they are. I'd be hard pressed not to add home made salsa on the side. Thanks for the videos!
Im drooling.
Thanks for watching 👍
Wow.
JT
Great video Joy! I had my smoker for almost 2 years now, and all I use is smoking pecan since I saw you using them. Brother Joe I smoked some Chuck Roast like brisket and it was phenomenal! 💪🏿💪🏿💪🏿 If you ever try please make a video!
Looks like you are enjoying that a little to much!😁
Very!
Looks Great and Delicious Joe. 😛🤪 Just had Pulled Brisket this past weekend. Now I wish I had More!!!👍👍✌✌
Hey Moose, fire up the smoker & make some more. 😁 Thanks for watching buddy.
Yeah I’m waking up at 2am on my day OFF to make this.
Looks amazing. I wonder how this would work with chuck roast....
I've used that marinade for decades use to be in a glass jar the fajita version is also good but I prefer the OG
Now im hungry in bed watching this lol
Get up, you still have time to make this. 😁
Got to try this asap. Wonder what the internal temp was after the three hours
Unfortunately I didn't check it up my guess is close to 215° - 230°
Wow, very surprised that you were able to get that type of bark on a pellet smoker. Thanks for sharing Joe!
Nice job Joe. You are defiently Mr. Brisket, and now Mr Tex Mex Brisket🤣🤣🤣🤣🤣
Which pellet smoker do u like best the Yoder or LSG?
What brand of gloves ate those you have on, Brisket looks scrumptious
They're Clean Space gloves. cleanspaceproject.com/?ref=fQNEKRVwcYlNVa
I render the excess fat to make beef tallow. The meat I trim off is smoked for the dogs. When I eat BBQ, they eat BBQ with me.
Pecan shells are great for BBQ. I have a few large trees near my home and always gather the pecans.
Even a small brisket is too much for my family, do think it would also work with a chuck roast?
It would work just fine. You'll probably use less marinade too. Just be easy on the salt.
Damn, the convenience of cooking without having to tend a fire is pretty cool. I have too much going on to man a 13hr fire. Probably why I have 4 briskets in the deep freezer 😂. Good one joe!!
🤣 Brother I know you're always working so pellet smokers make it so easy to cook. Thanks for watching my man. 🤘
How would this work with a chuck roast?
I think it would be absolutely delicious. They even have a low sodium brisket marinade 👍
Damn, Joe......
Awesome video! The brisket and nachos looked delicious! I’m guessing you are switching over from Yoder to LSG!?!
Tostadas? 😂 and all this time I thought those were corn chips 😮 just a little harassment 😊. I love this idea, sorta like a roast. Looks delicious!
I have a question, I see at Walmart they have swift beef cheeks, thinking about trying my hand at some of those, I see others get beef cheeks up to about 180° and put them into tallow, tallow has a bland taste but keep it moist, in the Hispanic section at Walmart they have a bucket of lard, do you think that would take the taste of beef away, or do you think its better for me to stay with brisket
You can definitely try beef cheeks in lard. As long as it's new, it will work just fine. Although placing the cheeks in tallow or lard isn't necessary. Check out this video. ua-cam.com/video/2ZOj9U2uZSE/v-deo.htmlsi=Nirdc2k5kJlcJQL7
Will you share the recipe for the nacho cheese
The LSG sounds and looks like it performs on a difference level. What happen to your Yoder? Did the LSG force you to sell it?
It really does. Not at all, I chose to sell them. 👍
Can you please confirm the cheese sauce name and recipe. Great cook up.
Do you have the queso recipe on your site, Joe?
What if you injected the brisket with the Claudes?
It can be done but in my opinion, the marinade is formulated to really penetrate the meat on its own. 👍
What are your chips of choice?
I like the Las Cruces brand tostada chips.👍
That topping on the nachos look amazing, what is it called again please, I can't quite catch the name of it - thanks
Sounds like a rhetorical question.
@@SmokinJoesPitBBQ No sorry was a genuine request, I'm in a different part of the world, was just a little hard with the accent. I would like to look it up and make it.
I tried the pecan pellets, but I found they produce a lot of ash. Have you seen that?
So...a pork butt..except brisket lol. Good stuff.
So where do you buy those pellets in ELP?
Just ordered me a box from Smokin Pecan 😊
@914runners nice! You're going to love them. 👍
Unfortunately nowhere yet. I'm working on getting them stocked here in town. 👍
Don't know why this popped up on my feed, but UA-cam has some serious magic going on: I just moved to EP, and have just bought a pellet smoker. So, uh, I guess I know what I'm cooking next. Thanks!
Very nice! Welcome to El Paso. 🤘
@@SmokinJoesPitBBQThanks. :)
Hi William and I are moving to Clinton MO we are on our way to El Paso can you recommend any restaurant's thank
Hello Stephanie, definitely eat at L&J Cafe. 3622 E Missouri Ave, El Paso, TX 79903
@@SmokinJoesPitBBQ thank you sending hugs to you and your family.
What kind of a knife are you using? When I try to trim briskets it's a bit - well let's just say it really hard. Your knife is slipping through the fat like butter!
Hey Joe, how about the Queso Recipe?????
Love the Lone Star!
Hey Mark, don't hate me but I used Velveeta with a can of hot Rotel. I added black pepper and a hot red chile powder to make it spicy. I thin the cheese down with some milk. 👍
@@SmokinJoesPitBBQ Hey, That's how I do it too, must be a Texas thing.
@@markpowers7197 yeah buddy🤘
You should try using french fries next time....
That looks Really Good. I hope that I get the time to do that.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Damn, Joe!!! I downloaded this video before UA-cam takes it down, because this is Nacho porn. 😄
🤣 Hilarious
🙏🏼👊🏼🇺🇸
👍👍🤠🤠
What happened to the Yoder ?
They went bye bye. 😁
Figure an initial $180 - $220 outlay for 12# prime brisket. When he removes about 2# fat, etc, it's only a 10+/- #. Cost goes from $16+/# to at least $20/#. NUTSO!!!
Did you just escape from the cuckoo's nest? Did you get your math degree from UA-cam university? 🤣
Needs red onions and jalapenos
That sounds delicious
😮😢
Fat side up on that cook?
Yes sir. 👍
All this pellet smoker n technology is B.S real cooks use wood n stays up all night cooking that's a real Texas BBQ!
I know nothing about that.