Dang! A good friend/coworker bought a Dodge 4x4 pickup from a guy in El Paso (shortly afte New Years). He asked me if I'd join him in a road trip, to go down there, buy it, and bring it back to Minnesota. I researched the 'road time', got more answers from him, and declined his offer. IF I had joined him, we would've dropped by for lunch!

Nothin to ruin those burgers except yellow mustard. Need spicy mustard, not plain ol yellow mustard.

Tom Selleck mustache.. um NO!!! also, don't grind brisket on the 8mm die for the first time..

The only one who can rock a Tom Sellack…is him. Everything else is an illusion

I never trim my brisket and I never use a binder. Both unnecessary

I've used the foil boat method and i agree it works well. It gets the brisket up to temp quicker therefore it doesn't dry out.

Two days? I just did a 13 pounder in 9 on my webber and I can't imagine it coming out any better. Juicy, tender, slices fold right in half.

DANG! Got a Porter Road dry aged brisket I'm saving for July 4th. Gonna try this no trim method!

Got a 15lb Brisket from HEB seasoned it put it on at 220 degrees for 12 hours After getting the bark I was happy with temping around 165 170 wrapped in butcher paper and Beef Tallow took it to 190 195 range pulled it off let it rest for 30 minutes rest for 30 minutes Then wrapped in vacuum seal bag put in sous vide at 155 for 15hours took out let rest for 35 minutes took out of butcher and started cutting the most tender and moist Brisket Ever hands down my best Brisket ever this will be my Go to Method from now on thanks Smoke Trails BBQ

My 1st time watching your channel. I bought some beef cheeks for the 1st time and your recipe looks the best!! Are the Anchos hot or the Serrano's? We like it with a little spice but not fire breathing hot!!..lol. Also when you placed the cheeks on the onions did you cover with foil? And do you rest them at all in foil after smoking? (Like you would a brisket?) I have smoked all kinds of things except beef cheeks. Thanks for the time you took to make the video. I'm in Lubbock TX btw so I can't be messing these up on 1st go round or my friends will never let me hear the end of the BS!! haha. Thanks Joe

Nice but y'all do too much with bbq I trim very little fat, season it, pref 24hrs, no paper, no tallow, an definitely NO WOOD PELLETS, just peacan wood done.to many ppl over think it. Its just bbq it hasn't changed

I’ve been smoking untrimmed brisket for years and mine has always been delicious . I thought that was the way it was done until I seen it KZbin . I’ll always stick to my way. 35 years

Another great video! I’ve watched a handful of your videos since finding your channel a couple of days ago and I’ve really enjoyed each one. As a matter of fact I have two racks of beef ribs as we speak that I’m going to trim up and season that will be going in this morning! Thanks again.

I just gained 10 pounds watching!

this is great experimentation. But since prime rib is probably more expensive than brisket per lb, this isn't all that 'worthwhile'. I found out (after Harry Soo and a few others had figured out the same) that tri-tip can be cooked just like brisket, and it comes out identical. It looks and slices basically the same--and at least sometimes it's a bit cheaper too.

❤‍🔥𓆩✞𓆪 Moreover, brethren, I declare to you the gospel which I preached to you, which also you received and in which you stand, by which also *you are saved* , if you hold fast that word which I preached to you-unless you believed in vain. For I delivered to you first of all that which I also received: -` 🚨⏰ ´- *THAT CHRIST DIED FOR OUR SINS ACCORDING TO THE SCRIPTURES, AND THAT HE WAS BURIED AND THAT HE ROSE AGAIN ON THE THIRD DAY ACCORDING TO THE SCRIPTURES.* -->1 Co 15:1-4 NKJV

To cold smoke, just add cure?? Anything else different??

Will try using juice I saved from kosher dill pickles.

damn that meat grinder is 800 bucks.

Why add tallow when you haven't trimmed the fat off? Tallow is beef fat.

Love the tattoo of your logo

One of the things i hate about most pastrami is that they've trimmed the brisket before making it. The best pastrami is always made from untrimmed brisket. It would never occur to me to trim a brisket before smoking it. Maybe afterwards, when the whole cooking process is over, if you don't want the fat.

I'll take the bacon blue 🔥

I’ve been making turkey like this for years. You’ve got a few small changes I’m looking forward to trying. Great video. I should know this already, but where is your food truck located? El Paso?

This was the worst way to treat and prepare this part of the meat. Waste of the best part of biff brisket. I would never recommend your recipe because of your fake cooking way!

Those burgers looked amazing! I'm definitely going to check out those seasonings. Great video, as always!

Yours videos are very informative.

Thanks so much for putting out this video Joe! I’ve butchered a couple of top sirloin butts on my own and never really knew how to do it properly, I just cut the whole piece the way it seemed right. Which, it wasn’t! 😀 but now I’m checked out on the right way to do it. Thanks again.

FJB🎉

Why doe's every one use "bad boy" and "big boy" to describe everything?

Quit barking dog.

Some people are allergic to smg

Wow, I thought you would have had a dry hunk of meat with the inner temperature you had

Only thing I would trim is the brown section on the side. It’s steam vacuumed at the Slhouse which cooks certain area of the beef

Just bought a brand new pellet grill. I will be using your videos to help me make some great food. Love the channel Joe!

No reason to add the tallow.

Howdy Sir! What brand of knife do you recommend for cutting brisket.

So does all the seasoning get deep into the Brisket? Thank you!!! "You experiment, so I don't have to" nice.

OK, now I got to try this!

As far as untrimmed Briskets go..I've seen worse.

Hey Joe.... Great looking burger, already checked out the PS website. Rockin the stache! All you need is the red Ferreri.

Please tell me why you added tallow , after you saying , that fat cap should have trimmed off. Never trimmed tri tip, brisket or anything but ribs , but not taking the fat off the ribs . I’m 82 , taught by old folks that did it the same way . I’m from the southeast and now live in California

Interesting mix of seasonings! I especially liked the idea of the blind tasting. Very fun video.

Picked up a brisket today from a local farm. I am not going to trim it. Hope it turns out as good as yours.

I’m getting cheech & Chong vibes with the stache 😂 Good lookin food as always,and I wanna check out that pedal for the meat grinder.

I keep all the fat on but I also place slits in the fat. Then I fill the slits with seasoning

Doggonit Joe, you made me hungry, nice video, wife has been asking for brisket burgers, now I know what to use. Take care.

Texas Monthly is not the arbiter of who makes the best bbq in Texas. It's more about the human interest story associated with the business and not the quality of bbq process ot taste.

Brisket burgers look great man nice cook!

Really wish made by meat had a footpedal-driven caser