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Will you quit playing with your food!

My Mother loving these videos too all the way from UK ! She says people here can't cook lol 😂 excellent video my good man 👍

Is that beef?

This looks dope as hell! Please tell me people danced! 💃🏽

Where is it

❤😋

Wow Thailand style.

WOW in 2025

Nice

🔥🔥🔥

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I can't wait to try it

Delish

Looks dry too much fat trimming

I do a 10 to 14 day marinade time. But if I’m in a hurry then I use 2 KNORR onion soup envelopes a 12 to 15 lbs brisket in a roaster with diced onions, carrots, and celery base with brisket over veggies sprinkle onion soup mix over meat then add water to roaster 1/2 to 3/4 full and place in oven and bake till internal temp hits between +- 200*. Once meat is baked remove from roaster and let it rest. Take drippings and remove fat once fat removed make your gravy.

It’s the best kind of GRANDMA’S brisket. I always use a packer brisket, the secret is in the temperature and cooking time don’t try to rush nature. Rubs and marinades are up to the consumer. Over the years I’ve found the simpler the rubs or marinades the better. I don’t trim the meat, you can remove it once it’s baked.

Beautiful!

I loved learning about the difference between, Select, Choice & Prime. I never knew the difference. Personally I love the fat because it’s flavor and it’s savory, but the texture isn’t amazing. Then I’d wash my veggies even if I didn’t intend to eat them but of course those get eaten! No waste. I wonder what you can do with all those pieces cut off, if butchers preserve their left over meat or do they waste it? The Native American blood in me is boiling a little bit seeing the waste.

Very tasty and delicious 👍

I will be serving 10 folks or more for thanksgiving. I have served prime rib but never brisket. I’m nervous yet excited. I have a 16 pounder and an 18 qt roaster. I’m thinking 220 over 24 hours. That’s how I have fixed my prime rib. Thanks for the video.🦋

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Yes it is beautifully cooked

Looks so fun

🎉

Genuine question. In my previous experience, videos will typically add the butter at the very end so as to not boil it too hard. Boiling the butter hard will cause it to split and lose its emulsive capabilities. Does this sauce still tend to stay together it looks like it is, maybe from the roux thickening it enough? Would it be better to add the butter towarss the end or it doesnt matter in this recipe?😊

Awesome

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Looks yummy. TFS

You CAN'T bake a brisket. You can ROAST a brisket. Baking involves cooking of an amorphous mixture which gains shape as a result of cooking. Like bread. Cookies. Anything coming from a shapeless mixture to a shaped one. Brisket ain't THAT. R O A S T.

Holy S#@T that's loud

hi may i know you use the measurement cup is how big ya

Thanks I made your recipe last week. The family loved it.

OK! Saran wrap in the fridge, just to clarify. Not in the oven! Sounds like you said in the oven?

Thank you it looks great!! I’m cooking one now!! Thank you💕💕

Great job

LOOKS GOOD 👍

Bruh the size of yo greens is diabolical

😋😋😋Yummy😋😋😋

Wow 😲😲😲 nice one Rico 🥰🥰🥰

I make a briskit the same way you do. I roast it in an electric roaster at 250 degrees with onions and vegies in it . I do use salt and pepper on it but not much. Trimming is important so it isnt real fatty. and when it is almos fall apart done is ready too serve. I dont like the dry ends that smoking produces so I dont miss them. Total cook time is usually about 4 too 5 hours depending if I leave the cap- on or off .

I really enjoyed this video and your energy and passion for what you're doing. Thank you for making this!

Thank you Larock, I have enjoyed this way of doing a brisket,

Changing channel from that hack job. Sorry I was crying. Why😢 why😢you do that some men love the fat it what flavors the meat makes it tender and juice

Yum!!

I’ve never seen that much fat cut off a brisket, but I’m watching and learning now.

Don’t wash the vegetables! 😂

Big ups to you guys. My date loved it. Now shes my lady❤

you forgot the celery seed

brother, I appreciate tactics/skill in this vid..what I don't appreciate is you using a deboning knife instead of a butchers full knife...jesus..00:05:30