Harry Soo trims the point aggressively and leaves it connected to the flat. It seems to work well

How are you dry brining wrapping in plastic so it’s not really a dry brine

What is the milk powder for?

Dieeeeeeaahhhhhbeeeeteeezzzzzzz here I come.

If you want a poor mans brisket, try a shoulder clot. I miss read your video title and thought you were going to smoke lamb. No one has done that yet. Might be interesting? 🤠🤠🤠

Hmm. Nice. Lets see about some smoked shark and Smoked Tuna steaks. So good.

Pretty inconclusive considering all the variables, but VERY worthwhile. - Thanks. - Cheers!

Was that smoked cream cheese for dipping?

I bet a combo experiment of separating and then steam injection into the offset would be awesome!

Educational Steve.Wow we that was pretty dry @ 225 degrees.

Never seen a brisket less expensive than a chuck roast, unless your high and can't count

Great video, I got a buddy over seas who had a hard time finding full packers. Always felt bad for him learning bbq on flats and only traeger pellet grills and pellets. But he's doing it and learning so it's all good.

People always ruining that crust, just let the sauce hit em when they're still sizzling and the skin will absorb the sauce and the flavor

Try dipping them instead so you dont ruin the crust

I thought i invented this

You know the moisture is supposed to stay in the meat and not be squeezed out on your table right?

What do you do with your left over briskets? Surely you and the fam don't eat all of these briskets you cook. This got me thinking, Any thoughts on making a video to review best leftover brisket dishes? I made brisket mac n cheese over the weekend and it was bangin'!

Hey Steve! Those who say they split the brisket normally wrap in foil paper at the stall.

Great experiment. Never tried this but I always thought it would have been easier to control each individual muscle separately. I suppose not necessarily so.

I cook a point for my in-laws every time I do a full brisket and I get the same problems on the point as you experienced here. It does cook a little faster but not enough to sacrifice for the quality.

Where did you get the needle to inject the butter with?

Been waiting for this experiment. Thks for doing it

I've been wondering if you could take the heating element out of a barrel smoker that sits with the lava rocks and somehow modify an offset smoker with that in the box?

Thanks for the education.

Your videos are always awesome on either channel.

How big was that pig?

Yummmmmmmmmm🤤🤤🤤🤤🤤🤤🤤

What size are those collagen casings? 32mm?

I thought you were supposed to leave the lid open on the smoker through the ignition process. This is the 2nd video I’ve seen where the lid has been left closed.

Im going to try it this coming season

Sooooo dang good!

So, the aged brisket tastes like an old lizzard? :P

Wow. Humans are disgusting monsters.

Can't get no fresher eggs than those 😝😁👍💯

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I feel like chuck doesnt have a strong beefy flavor which is why it does so well in stews, it absorbs a lot of the flavor of what u put it in. I’ve never been a fan of smoking it…

Looks Delicious Thank you

195-200 internal 👍🏾

Breakfast of champion🤘😎🤘

Wet aged is the best!!

My Pit Boss produces all kinds of unhealthy smoke on startup. They do not recommend placing food on the grates until the startup is finished. So 0-400 is a no-go on a Pit Boss.

Now that’s Okie food.

you need to know how long it was bagged before you bought it. there is a date on the box they came in. if buying single brisket ask your butcher for the boxed date

How about doing the same test but repacking yourself?

I can't handle outdated stuff.

Love that you keep eating it. lol

What you are supposed to do is ask the "packed on" date if you don't have access to the box it came in. Then it is no more than 40 days after that date. More than that, the flavor gets way too strong for most tastes. I usually don't go over 32 days. I have won multiple 1st places in KCBS even with Choice Angus in this way, while others panic with their $300+ wagyus.

Steve your review is very intersting !! Thank you from Halifax Nova Scotia.. 👍

I read somewhere that the sweet spot was 15 - 40 days....after 40 it gets funky.