A Juicier Alternative to Brisket?

[@MadScientistBBQ]

For those of you asking about the smoker I'm using, it's my new design the Solution Offset. Built in Texas, 1/4" steel, $2499. Click this link and you will find videos and info about it which has now been unlocked from my Patreon (NO sign up or fee required to view): www.patreon.com/collection/437394?view=expanded If you're interested in placing an order, text the word "Solution" to 573-255-4275.

[@tico4940]

Bummer,I went to order 1 and it first showed your discount,the they said I couldnt get it at this time lol,and it wouldnt take the text code either.Think its because im already subscribed,spent $430 last week and smoked a whole chicken I got on the Yoder tonight,tasted great.

[@tico4940]

still ordered 1 anywhay,I like all there dry aged,and pichanna is probably favorite.Have 4 grills to chose from,so the deck is always smoking.

[@Mark-oj8wj]

How does the price of this cut compare to brisket?

[@bryan69420]

Post Cook Analysis Juicy/Juice Counter: 16

[@ralphalf5897]

You used to talk about always running your stacks wide open and controlling through the box door and splits added... why put the damper on the Solution?

[@2799javier]

Hey Mad, thanks for your work, I've enjoyed your videos for years. I live in Argentina and the classic grill here is "costillar" beef ribs and "vacio", a little salt in grains or "salmuera" brine (water and 10% salt, garlic, rosemary, oregano, bay leaf; everything inside a bottle and you throw it to the meat) roasted over direct heat with coal between 2-4 hours. Thanks to your videos and those of Chud's, I made my own smoker and I cook them American style too. Greetings from Argentina, Javier.

[@elpoison626]

Check out (locos x el asado) im pretty sure Jeremy got this idea these guysI’m telling about are from your home land

[@TORiley-sg3km]

Heee go Uruguay

[@ElijahBagdonas]

Hey Jeremy, love the videos! When I watch brisket videos it seems like the rest period is often overlooked. Any chance you could do a video comparing no rest/short rest/long rest and some of the different options for commercial, or home cook resting methods?

[@commishg]

Jeremy, at the risk of affecting your standing in the brisket community, this cut of meat is what a brisket wishes it was. Unlike the brisket, it is blessed by fat on the top, bottom, and in the middle. It's like a BigMac where the bread is replaced by fat! And because we know that fat is flavor, the result speaks for itself. Thank you for expanding your horizons, both culinary and culturally, and hence expanding our horizons. You have done us all a great service by having the courage to go outside the box and show the world's food to the world. And God bless Porter Road for carving up a special order that will hopefully catch on.

[@ФедорВасильев-м8н]

Brisket is overrated It is pain in ass to make, but I don’t really get difference to any other beef cut

[@bserieshatch1]

​@user-ti2hr8iy6i brisket is easy. Trim, brine, season, smoke. I put mine on and go to sleep. HEB has good brisket for the $.

[@SafeEffective-ls2pl]

@user-ti2hr8iy6i my cheat is to smoke it 4-6 hrs then wrap and take it home in the oven

[@commishg]

@@SafeEffective-ls2pl Once you wrap, your heat source is just an oven, no matter where the heat comes from. You are not cheating by using the oven after the wrap. You are saving wood and also getting a perfectly controlled temperature for the post-wrap stage.

[@user-fk8zw5js2p]

@commishg i dont think anybody would argue about your comparison of brisket with vacio. The reason Jeremy is cooking it they way he is cooking it is because brisket is generally a tough and dry cut that needs the low and slow cooking to reach its potential. I don't know was a bevet? is but flank and skirt steaks are delicious when simply grilled over coals so i assuem a vacio would be also. Using a BBQ method on it is probably over complicating it, but gotta do something different to make this video interesting.

[@hefudgedafrog]

T Minus 1 week til Guga gets a hold of this

[@MadScientistBBQ]

😂 Guga has cooked everything at this point I’m sure

[@cup_and_cone]

Hopefully Guga isn't using that terrible electric smoker in his other BBQ videos where there is zero bark. Some of his BBQ looked straight up gross.

[@markjmarkjack]

And it's already dry aged for a month

[@JTB559]

​@@cup_and_cone he was using a camp chef vertical pellet smoker in the past.

[@johnnydelgrady]

😂😂😂

[@carneyfuego]

Hey! I live in peru and I actually make that cut when we don’t have brisket available, it’s really good and cheaper here. We usually use it for grilling

[@bbqbeer1883]

My inner Gordon Ramsay was yelling at you 🗣📢STOP SQUEEZING THE MEAT!!!!

[@gdamanis]

YA DONUT!

[@bbqbeer1883]

@@gdamanis cheeseburger

[@gdamanis]

@@bbqbeer1883 I was completing the Gordon Ramsay quote. 🤣

[@gvonk2]

this

[@jeffbonebrake3738]

I Have my Porter Road vacio on the Webber Kettle with a Santa Maria attachment from Gabby’s Grills right now. Thanks for helping make this available. It looks amazing.

[@walterramirez3287]

Open grill with charcoal is the way to go. Throw some Argentinian sausages to eat while you wait for the vacío. Enjoy!!

[@LauraWitwicke]

I’m a missionary in Asunción, Paraguay. When we came here, I couldn’t find brisket, so I started smoking vacío. Everybody loved it. You can find it in every corner market, or 24 hour convenience store! Although I’ve never found one here half the size of the one you just smoked! I’m smoking one right now for a Fourth of July party tomorrow!

[@KP-sd2mf]

For those who live in SE Florida (Broward and Miami Dade Counties), we have a large Argentinian and Uruguayan population. There are a number of meat and grocery stores that sell these cuts from cattle raised on the Pampas of both countries. They even import their preferred wood que bracho. Vacio has long been a favorite of mine, but cooking it low and slow is definitely something I would try on a future smoke.

[@KENNEY1023]

This is the reason I started watching your channel years ago. Would love to try this some day but things are tight right now.

[@_SurferGeek_]

I don't subscribe to all the conspiracies regarding the prices of meat in general, beef in specific... But, the cost of beef has dramatically reduced how much we purchase lately and I doubt I'll ever buy a whole brisket again. Can't justify the cost. For that matter, it's like the 70's all over again. As a kid growing up, we went out for dinner maybe once a month or even two. We're back to that again.

[@keithdr_baldy5250]

How we vote matters!

[@_SurferGeek_]

@@keithdr_baldy5250 History says otherwise. If prices go up, politicians blame the party in power, no matter which party. If prices go down, they claim ownership even if their no longer majority.

[@nellieknowsbest9746]

VACIO $215 14.5-15.5 LBS

[@mightymouse2893]

Please forgive my ignorance, but how should we substitute a warmer? The oven on its lowest setting?

[@georgecook1374]

thnx for provideing a link for where to get it from............... 2-3 weeks for it to ship per the site. I ordered one to try as I have a Graduation party coming up so this should be great for feeding everyone.

[@tonymcdonald2932]

Love the videos man! I've learned a lot from your videos and other channels. If I could have you opinion, I have a chargriller "smokin' champ". Thinking of using an old barrel to cut into a baffle most of the length of the cooking chamber and moving the smoke stack from the "cold" side of the chamber to the firebox side of the chamber, hoping the smoke would move in an "S" direction. Think this would be a good idea?

[@tikkin11]

A lot like watching a Ferrari car review. Wonderfully interesting and informative, but I know I'll probably never get to drive one. You do make it look amazing!!

[@jondrew1]

Just go to a local butcher and order a cut

[@Brendan2Alexander]

I live in Mexico City and when I go to Argentine restaurants I usually order the vacío. Is one of my favorite cuts and is not expensive.

[@Mongoose540]

I just smoked this cut last night for Thanksgiving. This is the best "brisket" I've ever had. The meat literally fell apart. I couldn't even cut it. Great job on the video. Porter Road came through on the cut.

[@rustyallen1148]

I watched this the day he posted it. This is the most unique bbq video I’ve seen in a very long time. I’m going to try and find this cut.

[@GeoffGiammarco]

Howdy old friend. My God that looked amazing. I haven’t had a good piece of meat since you guys moved. You truly are a captain of your industry. Congrats and continue success. Geoff

[@kevinklimes27]

I have a Vacio from Porter Road headed my direction. Thank you for the link, the discount, and the video. I can't wait to try it. I do have couple questions before I smoke it. 1) You said the meat is made up of 3 muscle groups. With fat on both sides, how do you tell the direction of the grain so that you can cut it correctly after it's done? 2) Related to the 1st question, I am doubting this will fit on my inexpensive electric smoker without cutting in half. Do you have any suggestions on where to cut? 3) What's your opinion on freezing whole raw brisket? I have a choice in the freezer now, Vacio on the way, and Costco has a great sale on Prime.

[@minettehatt2329]

I ordered one! Your videos are awesome, and thank you for sharing something new!

[@mrccw8386]

Any Recommendations for using a pellet grill to cook this meat?

[@elchanclascocina]

Wow! whoever can get their hands on a vacío in the USA try to do it! you don't have to smoke it slow and low, the muscle is not nearly as hard as in brisket, so you can grill it at a medium temperature. That cut may take 2-3 hours (4 hrs if you take it in the lower side of temp). It's really juicy!

[@matiasnruffa]

Depending on the size, you can get away with an hour cook. Just put it on the grill medium heat fat down and don't touch it till serving it.

[@fretless05]

That looks insanely good! I did look it up on Porter Road and have to say the meat there looks amazing, but it ain't cheap! Smoking used to be what we did with cheap cuts, but I think those days are long gone. That said, I do take issue with what you said about brisket only being used for smoking as it has long been the traditional cut for pot roast in my family and I love a good corned beef brisket or (if I can lump the two together) pastrami or Montreal Smoked meat.

[@insideouskraken3424]

Doing my first vacio tomorrow on a Traeger using Knotty Wood's Plumond pellets, a 50-50 mix of plum and almond pellets. Really looking forward to it.

[@peterm707]

Did u order it from Porter Road? How’d it turn out?

[@insideouskraken3424]

​@peterm707 Yes, and it was INCREDIBLE!!!!

[@peterm707]

@@insideouskraken3424 good to hear. I just have a Weber kettle right now but once I have a smoker or pellet grill I’m gonna try and celebrate by smoking one of these. Will be fun

[@rodolfoguerrero8756]

Tapabarriga is the name in Chile and other places in southamerica. I've tried and its fantastic. There's another one that it's awesome too: Tapa de bife o Plateada. Should try.

[@briandejong2713]

Ok, so watched the video, got my Vacio and trying to get the timing right. You mention at 7 hours it was close to maybe wrapping. Then it was wrapped and held in the warming oven. I have the meat (mine is 16.5lbs), the holding oven and the time. Should I plan this like at 20lb brisket and target about 15H before rest and a 8 to 10 hour rest? It was a big piece of meat and a big time investment. Just don't want to get the basic timing wrong.

[@jeffmanges874]

Oh the anxiety of watching Jeremy squeeze all that juice out over and over and over!

[@DanielPepper-mf7if]

I know. I'm thinking: 'Stop squeezing the juices out of that meat!!!'

[@TheLasagnaWoof]

Thank you! I want to watch the video to learn about this cut of meat and how to prepare and cut it, not how to wring it out like a washcloth lol!

[@thecoffeecatcrochets]

Doing this for Thanksgiving instead of SRF or Creekstone brisket! Super excited because I'll be putting on the PBX. Thanks for your videos!

[@craigjohnchronicles2504]

This is the most exciting video you've produced in a while. DAMN! That cut looked phenomenal. Gonna have to talk to my local butcher getting this cut, and throwing it on the Dumpster... ....Surprised you didn't trim off that silver skin.

[@michaelkramarczykjr8196]

Commented on this when u posted. I'm finally doing it. Just ordered this from Porter road. So excited.

[@FarazVisuals]

I value your hard work on this video and encourage you to keep pushing forward.

[@GRDwashere]

Great result!.... I've been cooking vacio just like this for a couple of decades now, it's significantly cheaper than brisket here in Australia.

[@alltheworldsastage]

Kinda cool you’ve been doing unique cuts lately. Which kinda got me thinking, I don’t think I’ve ever seen you do beef cheeks before. They’re traditionally used in authentic barbacoa. But cooked like traditional BBQ they’re just as fantastic. I did some for the first time not too long ago. Followed a smoke and confit method that turned out absolutely fantastic. If you’re showing off different and unique meats, I’d love to see you do cheeks in one of your videos at some point.

[@simonsays525]

"Hello, Porter Road speaking, how may I help you?" "Yes, I'd like to order 50 vacios." "Oh wow, TERRIFIC! What's your name?" "Guga..."

[@Ruiso7]

Don't think Guga would 'betray' Emilio but I can see him ordering a bunch of this ones for experiments.

[@PatrickSandy78]

That would be over $10k.

[@simonsays525]

@@PatrickSandy78 Yes

[@watchinyoutube8919]

​@@PatrickSandy78 Guga is loaded lmao

[@joselomas4541]

@MadScientistBBQ. I have a 24” diameter pipe at 8 foot long. Wanted to see what your thoughts are on the best design to make an offset smoker. What dimensions would you make the firebox and cooking chamber

[@bryanpuentes7028]

What an amazing breakfast!!! Keep up the great videos, greetings from Canada.

[@BlindSkwerrl]

9:22 is that a big line of gristle running though it? Has it become tender or nah?

[@jameslam1759]

What is the price per pound for this compared to a porter road brisket?

[@r.s.marcus3043]

This was the most enticing cut I've seen you cook. What is the comparative cost (whole brisket - vacio) per pound?

[@rpbonnette]

So I’m planning on smoking one of these for a fried that is going to pay for it. I have a Recteq 1250 pellet grill and a smoke tube to add a bit more smoke during the cook. My plan is to use either Smokin’ Pecan pallets or B & B Post Oak. I’m thinking 225° to start with the vacio placed on the upper shelf and the smoke tube filled with a mix of pellets and oak chips placed on the back wall mid chamber. I’ll also kick it up to 250° a few hours in. Just a few questions… how long did it take to reach ~170° when you wrapped and then about how much longer did it take before you pulled it to rest? I will wrap in butcher paper with smoked wagyu tallow and plan on resting in my oven set to 150° for at least 5-6 hours. Just trying to figure out a good starting time. I don’t want to screw this up for my friends. Thanks

[@edwardford5125]

Im curious what temp you ended up at and about how long it took to get there... Effing nice job tho bro...looks amazing!

[@xstevenx8132]

I don't know if I missed it because I haven't see all of your videos. But I sous vided an eye of round last week and I think it would make an excellent bbq meat. You should test it if you haven't

[@OzDeaDMeaT]

Would putting the thicker part of the cut closer to the fire make the temps more consistent across the entire piece?

[@jeffreytaylor6257]

Very interesting. How many different directions did you have to cut the meat on order to cut across the grain? All the best. JT

[@rpbonnette]

I was wondering the same. With that many muscles …. Did you eventually separate the three muscles or are the tender enough cooked this way that it doesn’t matter.

[@bobwhisenhunt7085]

Great job Jeramy. Thanks for everything you do for us.

[@MadScientistBBQ]

Thanks!

[@JasonBurke-s4h]

What temp would you cook this cut of meat to if you were cooking over open fire?

[@jha3873]

You are a Pioneer! Very cool you were able to create a new buying category for this type of cut. Fun!

[@irishgroundhogbrewer3066]

Fantastic video, you never mentioned a price on something like that. I have a big family and well let’s just say big bbq is right up our alley. And did you build a barbecue hut?? When did this happen? I love your videos and refer to them often. Nice work, cheers 🍻

[@EvrttGrn]

It's $215 for 14.5 to 15.5 lbs or about $14/lb.

[@irishgroundhogbrewer3066]

Awesome thank you. Not a bad price for that cut

[@JoshandBabe]

That was a very good idea for a video, thinking outside of the box. Camera work and editing is great, good job Erica. Cheers guys 🎉

[@ericaandjeremy]

Thanks @joshandbabe !

[@franciswarfield5248]

I have been looking at this cut for some time have not tried but will try very well done again thanks 👍 and well done God Bless

[@RaccoonCityPD]

@Madscientistbbq Hey Jeremy, you ever done a whole rump cap like a brisket? I can get em at my local grocery for $75 at the moment. Any ideas how it might turn out?

[@garryhammond3117]

Thanks for continuing to perfect the cooking process Jeremy - I'm taking notes! - Cheers!

[@toddjewett2404]

Great video! I wonder what the price comparison was vs brisket.

[@Hunter__14]

Sweet video brotha, gonna have to give that vacio a try. What type of warmer was that that u got the vacio out of?

[@scottintexas]

What is the cost per pound? Also, it seems the layers of fat naturally separate the cuts. I’d use those layers to guide my knife in the initial cut.

[@chuckstonex1632]

I have an Old Country Pecos that I cannot get to regulate here at 4500 feet in New Mexico. I had no trouble when I was using one in Texas at 1300 feet. I have resorted to using a Traeger. What am I doing wrong?

[@pinball1968]

Best steaks in the world are Vacio. And we in the USA grind it up into hamburger... Interesting about smoking it, but try it as a steak. Looks like it would be the toughest piece of meat, but it's so tender and good. I'm glad I can get it in Chicago, and is my go to steak.

[@BendySendy]

Just curious, I know you mention putting it in the warmer. How long was the rest on this? Was it on par with resting a brisket, ie: 8ish hours?

[@JohnWarner-lu8rq]

I thought for sure that when you did the first temp check you'd rotate it 180 degrees, or possibly put some foil on the 130 degree thin part.

[@peterchamalian5005]

Hey Jeremy! Did you run steady at 225 for the unwrapped portion? That bark was unreal despite some parts not even hitting 170!

[@jl6634]

Looks great but at $215 for the cut it's hard to justify the purchase over just a brisket.

[@Osteoporos1s]

Yeah, if it's basically double (or more) the price of a brisket, then why would I deviate from brisket?

[@chrisschmidt4792]

Agreed. Brisket prices have gotten stupid too though. Waiting for some acceptable sale prices myself.

[@gtkshdow]

Inside and outside skirt is priced sinilar to ribeye and loin strip cause they are that good.

[@MadScientistBBQ]

Totally. It only makes sense if it makes sense for you. A creekstone prime brisket of the same size is $185. The cattle Porter road does not select from the herds they use get sent to creekstone. Are meat prices too high? For sure. Then again I don’t think I’ll ever buy creekstone prime briskets for $2.99/lb again. Those were the days

[@paulsansonetti7410]

​@@MadScientistBBQ KZbinrs teaching everybody how to cook brisket well definitely didn't make prices go down

[@letsdoitforjohnny5066]

Thanks for what you do and I enjoy the videos. Here in Miami you can easily find “vacio” but I don’t think it’s that big a chunk of meat, but what do I know I’m usually holding the beer and not cooking.

[@The_Original_Big_Daddy]

Jeremy, this dang thing looks insane! Though it kills me to see you squeezing out all that juice! OK, you've convinced me I'm going to order some meat from Porter Road. My local butchers will start carrying this cut in 2-3 years... Like the Picana that was relatively impossible to purchase locally until very recently. Great vid, really enjoyed it and I'm looking forward to the direct grilled version "coming soon" :)

[@USMCTexan]

Picanha is everywhere in HEB stores in SE TX, I love it!

[@ibn-khaldun-al-hadrami]

Porter Road is stupid. It's hideously expensive. Idk anyone who would be stupid enough to actual order from them. Who the hell is paying $19 for 1LB chicken breast? Costco sells Picanha and it's my wifes favorite and it was cheaper on Meat N' Bone.

[@sea-ferring]

That looks delicious. There seem to be a number of Argentinian beef cuts that are not used in the US that are delicious. This piece of meat is totally self-basting. At $215 it's a big purchase for the non-enthusiast, but it is a large cut and may be better value than brisket - I haven't done the math yet.

[@ryderintexas]

Man, you're making me crazy by squeezing the juice out of it like that. Everything I've been told NOT to do is that. I've got to get my hands on a Vacio now for sure. Thanks for this video.

[@dennystrat7216]

Okay im curious if its a specialty cut here that means its typically in a different common cut. Which cut would that be?

[@georgecook1374]

question....probably have more but why up the temp? vs just cooking at 225 the entire time. Hope you see this and answer. or someone else that knows answers. Loving the channel Because of you I can cook a brisket that is to die for. though now i get ask to make it for others. LOL

[@C-Mah]

If it is not a cut typical in the US, what is done with it? Is it ground for Hamburger?

[@pieflies]

It’s sold as multiple smaller cuts instead of one big cut.

[@williamparker8318]

At point 8:38 I'm sitting here drinking my morning coffee and now I'm really hungry. That looks soo good. Cheers

[@jellydonut360]

I have an off-topic question for you, I live at high altitudes, 6,000 feet around there. I'm having trouble with the meat getting dry, I have a been doing research and people have been saying drop the temp from let's say 225 to around 200 and it'll take longer. And I have other people telling me to do it at a hotter and faster cook. What do you suggest?

[@MadScientistBBQ]

In all likelihood, hotter and faster and wrapping sooner will fix your problems

[@tonygonzalez2224]

Great video on this Vacio Cut, Jeremy! You ought to do one Asado Style for comparison!👍👍👍🤠🤠🤠

[@jerryschellenger3043]

How are you using "bevet" in your description of vacio? I only know the term from the military meaning "to deploy." Not being critical-- just want to learn.

[@KENNEY1023]

My guess is this will start showing up in Texas then resturants then the competition circuit. I bet it is also super exspensive and will only go up as it becomes more popular.

[@Brutish1]

Worth the prices increase over brisket?

[@RawHeat100]

Mexico loves this cut mainly seen in Mexican cattle ranches.

[@MadPick]

I ordered a vacio from Porter Road based on this video; I cooked it the same way that Jeremy did, except I used my Recteq pellet grill, and I kept it warm for 26 hours in 145-degree sous vide. I didn't expect mine to be half as good as Jeremy's, based on how my briskets compare to his 😆, but on the contrary it looked nearly identical. VERY juicy, and VERY tender! It was a lot of fun to try, and I'm happy that I did it. I also ordered a couple of beef bellies at the same time to minimize the shipping expense, so those are coming up next . . . . Thanks for the inspiration, Jeremy!

[@MrTmoney83]

I'm throwing one on the Bull tonight. How long did it take roughly and temp? It's for tomorrow. Expecting to eat at 2 or 3pm. Figure a 3ish hour rest.

[@MadPick]

@@MrTmoney83, I don't remember exactly, sorry . . . but it was roughly the same as a brisket.

[@DruidVorse]

@@MrTmoney83 hey! how was the vacio afterall?

[@MrTmoney83]

@DruidVorse it was good but won't be purchasing again. Think might be better cooked open flame. It is as juicy as it looks tho

[@laurenceculver2225]

I've been watching you ever since you first got started on youtube and stopped teaching I have learned a lot and now I can cook a brisket as well as you can and this experiment that you just did intrigues me so I ordered that cut of meat right away thank you for the information and keep it up larry

[@KamaJiuJitsu]

Is that a Franklin pit?

[@michaeljude8142]

Ordered up. Excited to throw it on the Franklin.

[@yokesBL]

Very nice. So did you pull it at 200°?

[@M63Tod]

I always wait for you to turn to the left after the taste. That’s how I know it’s amazing! I can’t wait to find a butcher who will do this for me. Cheers.

[@danstan8346]

I’ve found a local supplier here in Australia :). Looking forward to seeing your next cook where you grill it.

[@perezbrayan23]

I get the price but I think we could look at it as an experience in in of itself. Get yourself a few buddies, split the cost and at 14-15lbs should be enough to enjoy as a group. Definitely will try this in the summer 🔥

[@jualbertorivas]

got mine yesterday, gonna try it this weekend😊

[@noslack_tanker8760]

LOL You know the food is good when he leans to his left after the bite. Keep up the 🔥! Always great content on this channel

[@briandoty3895]

I just ordered one. You made it look to good so I have to try it myself.

[@The-Grand-Raceway]

Received my Vacio from Porter Road yesterday... Woo Hoo!!

[@zachgrossman26]

Not sure if you've done this yet, but would love to see an experiment on the longest time you can safely "hold" a brisket for. I considered doing a 20hr hold during Thanksgiving last year but didn't want to risk it 😬

[@FakeName39]

Was there tissue you need to cut out or inedible on it?

[@nathanwahl9224]

What's this cut called again? I heard it, but don't see it actually shown anywhere. Thanky kindly.

[@federicodiaz1482]

Vacio

[@lukewilliams9082]

So is it normally just minced?

[@brockkies8566]

Looks phenomenal, bet it tastes amazing. For $210 bucks though I think I'll stick to the high rising cost of brisket which is still half the price.

[@Juse2409]

Yeah. Definitely not knocking it but as a journeyman smoker, with a limited budget, I couldn't take the risk messing something that expensive up😅

[@332nik]

What type of wood did you use? Pecan?

[@MadScientistBBQ]

This was all oak

[@Noromyx]

>be me >watching this video at 5am while smoking brisket

[@SmartDave60]

So the fat acts as an insulator eliminating some of the evaporative cooling?

[@ArnoldCerda-pv7qz]

Does anyone know what warmer he was using? I’d like to look into investing in something like that.

[@rabmccudden683]

Great video as always sir. Can I make a request, can u get a Ninja wood fire grill & make some videos for it. I’d like to see you maximise what it can do so I can do the same 😇

[@12xxddr]

How long did it rest at 145 degrees for