That has to be the most informative brisket video ever! You explained every step so well. Thanks for taking the time to share your knowledge with us. I’ll definitely be saving this video for the next brisket cook.
I don't have the facilities to make a brisket, but it looks amazing! You really explained things well. I needed to hear your voice as I can't stop watching the news! Thank you my brother!!
Thanks for this vid, very informative. About how long did it take for the meat to get to 170°? I’m trying to plan out about how long this whole effort will take. Thanks again!
Yessir, I am hungry now! And yes, central Texas brisket thrives on that salt n pepper rub (heavy on the pepper).. Also, the best smokehouses rest theirs for 8-12 hours. Thanks Bro! Also, see if you can find any vids on Hard Eight BBQ (they use mesquite wood and season just before wrapping). Awesome good too.
I made a brisket about a month ago. It was the fist time I wrapped it. I warmed up my oven to about 200 degrees, turned it off and went out to fetched the brisketioff my BGE. I let it rest for abut 2 hours and it was the BEST brisket I have ever made.
Kamados are not great on smoke rings but I'm actually testing that right now with different woods and other tricks will update as soon as I can get a good answer.
Brother, now is when I saw this video. I actually tried doing the Franklin brisket in my Pit Barrel Cooker a couple of years ago. It was an amazing brisket, but not my best (don’t tell anyone, but it was in my Reqtec pellet grill … 😁). I actually rested it for 12 hours in a cooler. Great video as usual…
Great Video. I'm at this moment cooking brisket for the 1st time. I am currently at 180 degrees. I've been watching videos and a current theme was to take it out and wrap it. As I was doing that I came across your video. You said something I really needed. I noticed that although my grill temp is hovering around 250 my meat actually started to drop in temp! I was tempted to raise the grill temp and as I was watching your video you said that can be expected. Man I really appreciate that. Got a new subscriber sir. Thanks!
Great video! I have the same grill and I have a few questions for you. 1. Did you make any mods to your grill? Mine only has a magnetic closure. Is that clip that locks it part of the grill (come with it)?? 2. How long did this cook take? 3. Do you leave the top vent open the whole time??? My fire runs so damn hot I cannot get the grill to 250...ever! 3a. How do I get it to stabilize and hover at say 230-250 degrees? My experience: Just did a MDW brisket this past weekend 15lb Prime from Costco. It only took like 8 Hours, which I believe it should be taking at least 13-15 hours. Smoke ring was great but the intramuscular fat on the point was not rendered properly. Probably due to the short time. Any help here would be appreciated. Wife won't let me get the offset yet.😆 If I have any tips to give it would be to order Texas Post Oak for this style of Brisket. Comes out phenomenal!
Ninja!!!! Can you fit a Sloroller in the Louisiana grill?? Need to know, here in Mexico I can't seem to find a kamado Joe, the only kamado widely available is the BGE and I found a bit abusive that you have to buy everything separate.
Great job and great video! I would add, the fat layer is why no smoke ring. Smoke cannot penetrate that fat. In addition, the flesh will only absorb so much of the fat during the cooking process. I trim approximately 75-80% and easily obtain 1/4 to 3/8in smoke ring. Of course, I prefer mesquite, being a native Texan but post oak is acceptable. Keep putting out these vids, you are really informative. Thank you.
Those were Fogo Charcoal starters. Here is the link. www.fogocharcoal.com/products/fogo-starters-all-natural-premium-firestarters?ref=i2edv85dffj use Discount code I2EDV85DFFJ
Ninja 🥷 I'm still waiting on the difference between a pastrami cook to a corn beef cook. Awesome cook though why no smoke ring really weird. Love you broder keep doing what you love💯❤
🙋 Hey bro' Ninja 👋😎🇮🇹 Marvelous !!! Sooner or later I will have to try at doing it in my PitBoss Tailgater with pellets, but I would like to be able to find the top grill, that not even PitBoss can send me !!! And it's very frustrating. 😕
@@SaltyTales It's a small but very versatile bbq that runs on pellets. Equipped with double probe and knob for temperatures, from 90 ° to 260 ° C. I only miss the internal upper gray that would allow me to keep the meat raised. 😬
Compadre hiciste bailar y cantar a Miss Ninja! Debe haber quedado DELICIOSOOOOOOO!! 😂😂 Acá en Chile el brisket se llama tapapecho, y cada vez es más famoso para hacerlo ahumado lento (normalmente se usa para hacer empanadas) Creo q me tengo q comprar un Kamado... Saludos desde Temuco, Chile compadre!!
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oh no oh no oh noooo..... i cant watch a brisket video first thing in the morning.... i will STARVE ALL DAY!!!!
LOL do it man! It will help your appetite! 😀😀😀
i CAN confirm.... i learned and you made me very hungry.... LOL
That has to be the most informative brisket video ever! You explained every step so well. Thanks for taking the time to share your knowledge with us. I’ll definitely be saving this video for the next brisket cook.
That juice! My goodness. This video was so fun to watch! Bro let's take a trip out to Franklin's BBQ!
Oh man! I'll be in TX in Nov... Let's do it! 😀😀😀
I don't have the facilities to make a brisket, but it looks amazing! You really explained things well. I needed to hear your voice as I can't stop watching the news! Thank you my brother!!
Damn right you made this Texan hungry!
LOL thank you so much! 😀😀😀
I still haven't made a brisket, after your perfect instructions it's about time 👍👍👍
Once you make it you will do it all the time! It is the best! 😀😀
Great job! Fun and great information. The perfect mix!
It looks really good. Love mrs. Salty dance. Love from all the way from Trinidad and Tobago
LOL Thank you so much! I love your islands brother! 😀😀😀
I live in Fort Worth and have amazing BBQ close by....I would still drive to Florida for this brisket. 😂
Thanks for this vid, very informative. About how long did it take for the meat to get to 170°? I’m trying to plan out about how long this whole effort will take. Thanks again!
I didn't get any notification for this brotha, I actually searched to find it. Thought the worst, glad to see I was wrong.
I LOVE this video Ninja, I wish I was invited for a few slices! LOL
Yessir, I am hungry now! And yes, central Texas brisket thrives on that salt n pepper rub (heavy on the pepper).. Also, the best smokehouses rest theirs for 8-12 hours. Thanks Bro! Also, see if you can find any vids on Hard Eight BBQ (they use mesquite wood and season just before wrapping). Awesome good too.
I will check it out for sure! Thank you so much for the recommendation! 😀
I love brisket. Great video 🥷, Thanks
Thank you Tim! 😀😀
I made a brisket about a month ago. It was the fist time I wrapped it. I warmed up my oven to about 200 degrees, turned it off and went out to fetched the brisketioff my BGE. I let it rest for abut 2 hours and it was the BEST brisket I have ever made.
It is a good method for sure but what did you wrapped with?
I used butcher paper
THAT IS NINJA APPROVED!!! NOT SWEARING AMAZING BROTHA!
OMG that is beautiful! So friken hungry now!
I was wondering why there was no smoke right. And then you mentioned it.
Kamados are not great on smoke rings but I'm actually testing that right now with different woods and other tricks
will update as soon as I can get a good answer.
Brother, now is when I saw this video. I actually tried doing the Franklin brisket in my Pit Barrel Cooker a couple of years ago. It was an amazing brisket, but not my best (don’t tell anyone, but it was in my Reqtec pellet grill … 😁). I actually rested it for 12 hours in a cooler.
Great video as usual…
Hitting that like because you made me hunnnnnnnngrrrrrryyyyyy. Deeeeeeeeeeellliiiiccciiiious
LOL Thank you so much!!! 😀😀😀😀
Did you achieve a 250’ degrees in the kamado with the top damper wide open and the bottom barley open?
Great Video. I'm at this moment cooking brisket for the 1st time. I am currently at 180 degrees. I've been watching videos and a current theme was to take it out and wrap it. As I was doing that I came across your video. You said something I really needed. I noticed that although my grill temp is hovering around 250 my meat actually started to drop in temp! I was tempted to raise the grill temp and as I was watching your video you said that can be expected. Man I really appreciate that. Got a new subscriber sir. Thanks!
Great video! I have the same grill and I have a few questions for you. 1. Did you make any mods to your grill? Mine only has a magnetic closure. Is that clip that locks it part of the grill (come with it)?? 2. How long did this cook take? 3. Do you leave the top vent open the whole time??? My fire runs so damn hot I cannot get the grill to 250...ever! 3a. How do I get it to stabilize and hover at say 230-250 degrees? My experience: Just did a MDW brisket this past weekend 15lb Prime from Costco. It only took like 8 Hours, which I believe it should be taking at least 13-15 hours. Smoke ring was great but the intramuscular fat on the point was not rendered properly. Probably due to the short time. Any help here would be appreciated. Wife won't let me get the offset yet.😆 If I have any tips to give it would be to order Texas Post Oak for this style of Brisket. Comes out phenomenal!
Ninja!!!! Can you fit a Sloroller in the Louisiana grill?? Need to know, here in Mexico I can't seem to find a kamado Joe, the only kamado widely available is the BGE and I found a bit abusive that you have to buy everything separate.
You always make me hungry 😭🤣
Man is a grill master
Nicely done Mr Ninja 🔥🔥🔥🔥
Cooking brisket on a kamado or weber definitely season it up good with rubs. On an offset just spg and wood fire is all you need.
I'm kind of there with you, I'll be running some tests on the smoke ring and rubs soon and keep you guys posted! 😀😀
Great job and great video! I would add, the fat layer is why no smoke ring. Smoke cannot penetrate that fat. In addition, the flesh will only absorb so much of the fat during the cooking process. I trim approximately 75-80% and easily obtain 1/4 to 3/8in smoke ring. Of course, I prefer mesquite, being a native Texan but post oak is acceptable. Keep putting out these vids, you are really informative. Thank you.
Beautiful Brotha!
Delicious! 😀😀😀
Amazing cook!
Try injecting some pepper (serano) slices in about 8 to 10 places in the point for extra flavor and a slight kick.
Notification squad in the house 🏡
mmm no gym today either? 😀😀
@@SaltyTales of course bro, I have squats today!!!
Hahaha nice pink shorts!!!! 🤣🤣🤣🤣
OMG........that looks so good........ you need to do classes like Tuffy Stone or Mixon. just sayin...............
LOL Man that was just perfect and love your idea! 😀😀
Deeeeeeeeeeeeelishious brotherrr!!
Hell Yeah baby!! 😀😀😀
Chop it up and throw it on some loaded potatoes!!!
HECK YEAH man! You know what's good for sure! 😀😀😀
You got to Make my Gucci Brisket
Brisket = yummy 😋
That looks good 👍
🔥 🔥 🍺🍻🍺
LOl love the name! 😀😀😀
Concho Ninja, tu si vive bien, cocinas bueno y para colmo tienes una piscina.
LOL Asi es papa! 😀😀😀😀
what did you use again for starting the coals? I can't find it on your list.
Tumbleweed fire starters. You can find them usually right next to charcoal at most places.
Those were Fogo Charcoal starters. Here is the link. www.fogocharcoal.com/products/fogo-starters-all-natural-premium-firestarters?ref=i2edv85dffj use Discount code I2EDV85DFFJ
@@SaltyTales it looks like a mesh bowl covering the fire started
Ninja 🥷 I'm still waiting on the difference between a pastrami cook to a corn beef cook. Awesome cook though why no smoke ring really weird. Love you broder keep doing what you love💯❤
Why are you not on Sous Vide Everything anymore?
Hey ninja, I appreciate this vid, I noticed your link to a Kamado Grill is broken - it points you to a weber grill instead of a Kamado!
Oh man! I'm fixing that right away! Thanks for letting me know!
🙋 Hey bro' Ninja 👋😎🇮🇹
Marvelous !!! Sooner or later I will have to try at doing it in my PitBoss Tailgater with pellets, but I would like to be able to find the top grill, that not even PitBoss can send me !!! And it's very frustrating. 😕
Oh man! What grill is that? I know a few people! 😀😀😀
@@SaltyTales
It's a small but very versatile bbq that runs on pellets. Equipped with double probe and knob for temperatures, from 90 ° to 260 ° C.
I only miss the internal upper gray that would allow me to keep the meat raised. 😬
Compadre hiciste bailar y cantar a Miss Ninja!
Debe haber quedado DELICIOSOOOOOOO!!
😂😂
Acá en Chile el brisket se llama tapapecho, y cada vez es más famoso para hacerlo ahumado lento (normalmente se usa para hacer empanadas)
Creo q me tengo q comprar un Kamado...
Saludos desde Temuco, Chile compadre!!
Dexter Beef ... come on.. i am sure u can get it
Do you think if I came over and replaced Mr. Georgie with myself anyone would notice? I'll take the table scraps from this brisket any day!
LOL Come over and help me eating all this stuff!!! 😀😀😀
@@SaltyTales invite me over and I'll be there for sure! Still waiting for you to come to one of my gigs when I'm closer to you.
Always want to cook a brisket but that’s a whole lotta meat. Btw im hungry now
LOL You have to trust me here... Once you make it good everybody will pass by and grab some and I mean everybody! 😀😀😀
You make me hungry and my green egg is stored away for winter.
...stored away!? 🤔😒😒😏
Hey Ninja I wanted to let you know that your notifications are not coming through.
Where's the bacon wrapped brisket!?
I haven't have the courage yet! 😀😀😀 But working on it! Will be here by summer
Those poor poor white towels 😱😭😭😭😭😭😭😒😒
Big nope. Fire starter in before lump, dome thermo gauge instead of grill probe, top vent fully open... Lots of stuff Kamado guys won't do.
French? Really? I'm insulted already