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@erikclaire5056
@erikclaire5056 4 минут бұрын
Hurts my soul. If I had a wagu tritip I don’t think I could go so long.
@lxsilvablack1292
@lxsilvablack1292 13 минут бұрын
Great video !! Looks great🤜🏽🥊 Here in Santa Maria we like it a bit more rare though , that’s mostly why we use the open flame Santa Maria Style BBQ pits , try to find your self some red oak and Sues Q SM seasoning it makes a big difference.. and we mainly use Red home made chunky Salsa .. theres only one restaurant that uses the Horse radish around here that mark Wien went to .. but not traditional Santa Maria style ..both are great though 🍻
@willcha8127
@willcha8127 Сағат бұрын
In my 50 years ive trimmed exactly 0 briskets. When it melts in your mouth like butter... damn
@vincentdavis9987
@vincentdavis9987 Сағат бұрын
Joe, just wondering if you know a good way to smoke chicken gizzard?
@kevindoss7710
@kevindoss7710 6 сағат бұрын
Great video with great direction
@lawrencebecht660
@lawrencebecht660 7 сағат бұрын
I've noticed that rear right corner must be your sweet spot
@fastsilverado
@fastsilverado 8 сағат бұрын
Was it fat side up in the smoker after wrapping it?
@roadkingrider01
@roadkingrider01 10 сағат бұрын
No disrespect intended, but it is my belief that the trimming of a brisket has become a “thing” because of all the competition shows. I’m a Texan and have never trimmed my brisket. Why would you remove the fat and corners? The fat is there to add flavor and moisture, and if you leave the corners and they get a little over done you can remove it when you slice it. Plus those burnt bits are delicious as a snack when you’re slicing the meat. 😁😁 Of course this is just my opinion and everyone has their preferences!! The brisket looked delicious!!! 👍👍
@lawrencebecht660
@lawrencebecht660 12 сағат бұрын
Man everything you cook looks awesome I bet I gained 5 lbs just watching it😊
@lawrencebecht660
@lawrencebecht660 14 сағат бұрын
Fantastic job I can't wait to try this
@loganc1839
@loganc1839 17 сағат бұрын
Could you show us more on how your cold smoke? Like how you set the fire up so it smolders but doesn’t die.
@GeorgeHouston-t6o
@GeorgeHouston-t6o 23 сағат бұрын
What smoker is he using
@ballistics1
@ballistics1 Күн бұрын
You never trim a brisket untill its done and ready to serve were yall been living under a rock ?
@petehernandez9511
@petehernandez9511 Күн бұрын
I have never trimmed a brisket in my 40 years of barbecuing. I was shocked the first I witnessed my little brother just destroying a brisket.
@RamonPlascencia-by1vy
@RamonPlascencia-by1vy Күн бұрын
You do great job
@lawrencebecht660
@lawrencebecht660 Күн бұрын
I hope this does not offend anybody but we have all become very wasteful that's why we do all this silly trimming and all that stuff now not necessary at all
@GeorgeJorgensen-f9f
@GeorgeJorgensen-f9f Күн бұрын
do you not use Yoder smokers anymore?
@lawrencebecht660
@lawrencebecht660 Күн бұрын
That is a perfect job you have done and I agree there is no better chicken than direct heat charcoal that's how I have done mine for 40 years occasionally now I will do indirect
@lawrencebecht660
@lawrencebecht660 Күн бұрын
I wish I was there to taste it too you did a marvelous job❤
@user-nj3xd7uk7c
@user-nj3xd7uk7c Күн бұрын
I've never, ever trimmed a brisket in the 30+ years I have been smoking meats. Since making a brisket "aerodynamic" became a thing, I've never understood why you would trim built in tallow, then apply tallow on the brisket. It's not a racecar that needs lube. All that built in fat is flavor. Season it, put it in the smoker fat side up, don't touch. But hey, I'm glad you showed this.
@scotty2221
@scotty2221 Күн бұрын
Why don't butches trim the briskets better before selling them to the public?
@ryanescobar3164
@ryanescobar3164 Күн бұрын
What temperature is it resting in your smoker for the 12 hours after the counter rest?
@richardrangel207
@richardrangel207 Күн бұрын
Why would you cook a rib roast to 190.
@dennismcbeain3031
@dennismcbeain3031 Күн бұрын
Has anyone tried combining wood chips with the pellets, if so how did that go.
@SailfishSoundSystem
@SailfishSoundSystem Күн бұрын
We'll find you.
@3xnev
@3xnev Күн бұрын
Did I miss the final internal temp? How did you know it was done after 30 mins or wrapping?
@DerbyBandit
@DerbyBandit Күн бұрын
This is the 1st notification from KZbin In forever 🤦‍♂️….i thought you stopped making videos.
@jackprick9797
@jackprick9797 Күн бұрын
I tried this last weekend. I learned a couple of things. First is some people don't like a lot of fat. So trimming the fat cap would have helped that. The second thing is I now understand why people say "get it aerodynamic" Franklin BBQ. I always thought it was about the smoke flowing over the brisket and thought it makes no difference, thought it was BS, but no, I was wrong. It's not about how the smoke flows over the brisket, it's about making sure any rendered fat or moisture is able to roll off the brisket, instead of pooling up and just sitting there, messing up the bark. Any way, that's my experience. I'll keep trying to get better. Another thing I learned is be careful with the wood you buy. I bought some oak from Academy Sports and outdoors. The wood had tons of moisture in it didn't realize it until I was already cooking.
@ront.9414
@ront.9414 Күн бұрын
Hey Joe, new subscriber here. The chicken looks delicious but I’m limited to a Weber grill. I’m going to try cooking indirect, finish over direct heat. Love your videos.
@goodmanuni09
@goodmanuni09 Күн бұрын
The very first brisket I ever made, was using Lawry's only. I've used a lot of different rubs since. I still think my first was the best.
@joshjones2930
@joshjones2930 Күн бұрын
Never understood why people pay so much for rubs when you can make your own way way way cheaper..... and better.
@chemdawg2323
@chemdawg2323 2 күн бұрын
Too bad it's all well done!
@veelink6345
@veelink6345 2 күн бұрын
Good tip about cleaning your smoker I have seen several videos of them blowing up
@SmokinJoesPitBBQ
@SmokinJoesPitBBQ 2 күн бұрын
I’ve seen them too and most people try blaming the smoker. Thanks for watching 👍🏼
@abstractaria
@abstractaria 2 күн бұрын
Just tried this and found a few things. It seems like the Clyde's doesn't provide enough moisture for the "Mex" part of it, a lot of it evaporated, maybe water is needed? The brisket isn't dry, just not as moist as I'm used to with the quince style briskets. I lightly salted as suggested, but it seems like the salt level isn't there, even just leaving it in the same pan and mixing it with the onions and Clyde's that's left over. The Clyde's also overpowers the smoke. Overall i think a purely Tex or purely Mex is much better. It was a fun experiment though, cheers fellow El Pasoan!
@SmokinJoesPitBBQ
@SmokinJoesPitBBQ 2 күн бұрын
Thank you for the feedback. You can also add some beef broth to add a bit more moisture 👍🏼
@redsvette
@redsvette 2 күн бұрын
You should not ear meat that has pink salt in it until it has set up for 24 hours! Never! Love your videos I am going to give this a try!
@jamesweiss459
@jamesweiss459 2 күн бұрын
Real Texans never trim a brisket
@truthseekerandspeaker4085
@truthseekerandspeaker4085 2 күн бұрын
All this trimming and fat removal is a new age, competition thing, done MAINLY FOR PRESENTATION!. My Granddaddy and Grandma never trimmed thier briskets. Theyll clean the meat, season it and cook it low and slow. Ive been knowing these facts
@GlobalWarmingFraud
@GlobalWarmingFraud 2 күн бұрын
Too much good❤❤❤❤❤❤❤❤
@stangcolts8679
@stangcolts8679 2 күн бұрын
XMAS DINNER HE WE COME!!!! - Bobby Hill :P
@SmokinJoesPitBBQ
@SmokinJoesPitBBQ 2 күн бұрын
Wayne! Love you my man.
@stangcoltsstangcolts8060
@stangcoltsstangcolts8060 2 күн бұрын
Like wise Sir!
@ThinkingOfAMasterPlan
@ThinkingOfAMasterPlan 3 күн бұрын
Love this video ,Joe. Merry Christmas!
@SmokinJoesPitBBQ
@SmokinJoesPitBBQ 2 күн бұрын
Thank you, Merry Christmas 👍🏼
@MarkOliver-p4i
@MarkOliver-p4i 3 күн бұрын
Beautiful job.
@SmokinJoesPitBBQ
@SmokinJoesPitBBQ 2 күн бұрын
Thank you 👍🏼
@scotty2221
@scotty2221 3 күн бұрын
On my pellet grill (PitBoss) should I smoke fat side up or down? Or, should I really flip it after 6+ hours?
@SmokinJoesPitBBQ
@SmokinJoesPitBBQ 3 күн бұрын
I don’t think you have a top rack for the fat side down would be best. 👍🏼
@scotty2221
@scotty2221 3 күн бұрын
@@SmokinJoesPitBBQ Thanks. I have a top rack on the pellet grill actually, it's a newer model. So, fat side down on top rack is the best?
@Big_DT
@Big_DT 3 күн бұрын
That's just how we do it in Texas.
@darcy32171
@darcy32171 3 күн бұрын
I have a question: I just purchased a Sirloin Tip Roast. I had some say: Treat it like a brisket. It isn`t huge since it is only the wife and I, but it is 3.75 lbs. Would it dry out taking it to 203 being small?
@stevegrieb6596
@stevegrieb6596 3 күн бұрын
Looks delicious. For Christmas I'm being a little less ambitious and doing a rack of pork spare ribs. It's just me and my younger daughter here for Christmas so we'll be sharing leftovers with a couple of friends.
@SmokinJoesPitBBQ
@SmokinJoesPitBBQ 3 күн бұрын
Nice, nothing wrong with that. 👍🏼
@stevegrieb6596
@stevegrieb6596 3 күн бұрын
@@SmokinJoesPitBBQ Where's my brain today? MERRY CHRISTMAS!
@chipnorton3549
@chipnorton3549 3 күн бұрын
We in Texas don't trim!
@shawnpierce9748
@shawnpierce9748 3 күн бұрын
Another great video as always !! Will be doing this tomorrow 12/242024. I would like to know where you got the shaker bottles from !!???? Just spreads perfectly !!!
@SmokinJoesPitBBQ
@SmokinJoesPitBBQ 3 күн бұрын
Uncle Steve’s Shake sent me a few empty bottles. I bet if you order some ribs and ask him for an empty bottle he’ll send it to you.
@Matt_Acuna
@Matt_Acuna Күн бұрын
How’d it go? About to get started over here!
@Matt_Acuna
@Matt_Acuna 20 сағат бұрын
IT WENT SO WELL THANK YOU!!! 🎉
@shawnpierce9748
@shawnpierce9748 11 сағат бұрын
It turned out Awesome !! Thanks for asking. Glad to hear yours turned out good too !! I added a shot of whiskey to the sauce, game changer !!
@michaeltelles161
@michaeltelles161 3 күн бұрын
The flavor is in the fat cap. Always put your brisket with the fat up. That is where all of the flavor is. I've been smoking meat for over 30 + years. Never have I trimmed anything. Brisket always comes out juicy, never dry.
@Pj192130
@Pj192130 3 күн бұрын
What temperature do you set your temperature to if you use a pellet grill.
@SmokinJoesPitBBQ
@SmokinJoesPitBBQ 3 күн бұрын
I would smoke at 250°👍🏼
@robertjason6885
@robertjason6885 3 күн бұрын
Nicely done, Joe. Publix had a special at $9.99 for choice. Grabbed a little 8 lb baby. Merry Christmas to you and yours.
@SmokinJoesPitBBQ
@SmokinJoesPitBBQ 3 күн бұрын
Nice! Merry Christmas