I’m a similar rap guy. I smoke 3 hours naked. Set in a covered foil pad with a small grate for three hours. When toothpick tender. Uncover for a bit of bark. Mine are on a 22 inch Weber. So small ten pounds

But go to hildebrands meat market and get some jerky

Nobody in Lexington eats there. Nobody from that town recommends them . Nobody.

I recently started wrapping after bbq'ing brisket a long time without wrapping. I had brisket at my brother in laws. He wrapped his brisket, and it was better. It's just better wrapped. Juicier, ends not dried out. Try it both ways yourself, and you'll see. It's really good both ways but undeniably, objectively better when it gets wrapped

Hi mate, If you place the brisket on a chunk or two of small wood chunks, it rounds out the top of the brisket and allows the juices to fall off and not pool. Great video!

The more I watch this video the more I think it’s for porn try outs,LMAZZO 4:38

About the only place you could get away with that comment,LOL 2:29

I see you missed mentioning the Gravity Smoker that you can load with just wood chunks or charcoal and wood chunks. My Char-Griller 980 gets super close to offset taste. And that's with pellet smoker convenience. I can start a smoke at midnight and go to bed for six hours and not worry about it.

Is your temperatur degrees Fahrenheit or degrees celcius? Greetings from germany

"I'm not loaded" ($5500 cadillac smoker out in the driveway)

Tallow doesn't clog arteries :)

You should be charing the hotdog, not smoking it. This is ridiculous. I can’t stand this. This is absolutely bothering me. This is the second video I’ve seen about hot dog burnt ends. It should only be the end of the hotdog and they should be burnt.

Are you serious?

This is terrible. There’s nothing about this recipe. That is similar to burnt ends. Where is the chard burnt part hotdogs or hotdogs? They all taste the same no matter what you do. This is ridiculous.

i just bought a dlx 1600.00 inc shipping. came from Denver. now i am learning how to build a fire . iwill practice for the next 30 days. it is hot 112d yuma az

Thanks. I meant direct from the manufacturer. Academy says its not shipping. J

There’s no one way to get fabulous results. I’ve won several competitions here in Texas and I do things differently than others who have beaten me in others. Just because you win some, doesn’t mean it’s the best. It means those particular judges liked mine the best on that particular day. My point: cook your brisket the way you want and like. If others like it, stick with it. Otherwise, make changes, just make sure you put your own spin on it. You want people to taste YOUR brisket, not somebody else’s!

I have no stories but feel for anyone who does. Ugh

Did the friends ever show up 😂

don’t eat that it’s has food poisoning

I wrap at 160° then finish at 225°. Once finished she went into the holding oven at 170° for 9 hrs. Delicious!!!

Butchers paper is the best!!!

In my book there all loosers lol!

Who cares!

She died? Who cares!!

Bro, who you kidding, that omelette is burnt!

Did my first "Goldees method" brisket quite awhile ago and have stuck to it since. Always excellent.

Do You cook the fat side up through the entire cook. I'm new to brisket, thanks for any information.

For years I have been using a charcoal grill. I added hardwood to the charcoal for smoke, while I have the meat off set for indirect cooking. I have cooked pork roasts that way. But with my new smoker none of the old grilling methods worked. I see from this video I was making the fires too big. The wood was too large. I was having fluctuations of high and low heat and had to baby sit the smoker all afternoon. It was frustrating. I'm going to try again using some of the tips you taught us. Just two small sticks of wood!

Enjoyed your video, pulled a chuck roast out the freezer Gonna try this on ny offset..... Subscribed

What brand is your smoker

Great vid. Thanks!

I went there to Franklin’s on vacation one summer and they were closed that week for vacation also! Was so bummed! We then went to Lockhart to Kreuz Market and the original Black’s BBQ downtown. We were too full to go to Smitty’s market to get anything. We left Black’s with a beef rib, some brisket and sides for our supper later that evening. I think Black’s was better than Kreuz Market which was pretty damn good. I would eat either one, but I would prefer Black’s over Kreuz.

I hope that you’re O.K.! It’s been a while.

Thanks for an awesome reviews!! I bought one! I’ll be making my first loaf later today!!!

Cool video take it from a novice smoker. Just smoked a 3lbs tri tip and found out I needed a piece of oak on top of the lump charcoal. That did the trick, so I smoked it 2 hrs 255-275. So leaving the tip on the grill when I place another piece of dry oak not gonna screw it up? I was able to reverse sear at 400 after o placed a piece of oak on it got it to 400 the tip cut like butter at 145 after probing it. I didn’t know if about the hack leaving my wood on top. Of the hot box. Thanks man!!

Mote talking than doing

Im so happy im not the only one

Best video on KZbin ive found so far that talks about this

9:23 - "We're doing a really great job." Glad I could help! 😂

Nice job on this! Do you have an affiliate link for this model? Subscribed!

what is that white stuff out side. we don,t have that white shit here in Yuma AZ

Oh yes. Every.single.time I open it.

I love your cat. They were a perfect cheerleader. I'm going to try this soon on my kettle. Others have stressed wrapping in foil, so I intend to do that. Looked really good to me.

u talked so much f u c k e r

Yeah! Be a man!.

Notice the grill gloves under the rubber gloves ? What gloves are they I have been looking for a good thin pair to wear under my rubber gloves

#BeAMan

Searing any meat especially beef, iv noticed seals or locks the flavors and moisture inside from escaping. Also the same with flavors such as smoke from entering the meat from outside. So if you want a light smoke, Sear first. Medium smoke reverse Searing. Hard smoke no Searing or low and slow then reverse Searing. It's a art of science ❤

there is no downside.