BBQ Film Breakdown: Josh Weissman's Texas Brisket Cook! | Knox Ave BBQ

[@CoolJay77]

Great video. I like the review format. Please make more. Just checked, that video had gotten 1.9M views. That makes too many people who learned to prepare and smoke briskets the wrong way.

[@theadventuresofhound9096]

Sippin from a coffee mug and breaking down bbq videos is a boss move. Yim for the win.

[@knoxavebbq]

I love me some coffee. Haha. Thanks for watching

[@shonhatley541]

With you 100% on the black pepper addition. I've ran into the foil wrapped tasting more like a pot roast than a deep rich brisket. Great job Mighty Joe. Please keep'em coming.

[@knoxavebbq]

Appreciate it

[@andrewpope204]

Good advice! When I first started to bbq everyone where told you to wrap at 165 degrees. I like to wait till after it gets through the stall around 175-180 degrees and it results in a better product.

[@knoxavebbq]

Definitely

[@Jonny5009]

The slow zoom on the leer during the rub cracked me up! Meme of 2024 Award goes to you sir! Keep it up!

[@knoxavebbq]

It was a genuine response. I didn’t even know I was making that face until I looked back at the recording. Haha.

[@zyrtor1]

Great video! I remember you from Bradley's channel. Did not know you had one too Joe! Just subbed, can't wait to see more reviews. Josh needs to learn how to foil boat if he worried about juiciness and tenderness. He needed much more pepper for a better bark too. I doubt he would ever get that serious about BBQ, but he is still a good chef overall.

[@knoxavebbq]

He definitely is. It’s just barbecue is cooking technique that takes a lot of practice to get right

[@itildude]

I love Josh, I even own his cookbooks, but I agree with everything you said here.

[@knoxavebbq]

Bbq is a completely different type of cook technique that most great cooks haven’t practice. Like I said in the video he’s a better overall cook than me, just not in bbq.

[@itildude]

@knoxavebbq nothing but love all around. We all have our own things. I've cooked a ton and don't know 1 percent of what Josh does. I've also been grilling and BBQing for decades and I don't know a fraction of what you do. That's the beauty of it though, we can all eat and smile 😃

[@knoxavebbq]

@@itildude i agree

[@zyrtor1]

Your Char Siu reference was hilarious. My wife and I are going to make one tomorrow lol!

[@knoxavebbq]

Nice! Haha.

[@rchuyck]

Great video, agreed, that brisket had a funky color before the wrap. I like a simple SPG rub on briskets, ribs... these days. Keep the excellent videos coming!

[@knoxavebbq]

Appreciate it. Thanks for watching

[@Voguemar]

I'll be hitting up L&L Friday, can't wait.

[@knoxavebbq]

👍 enjoy! Let them know all the info you learned from watching all the behind the scenes! Haha. Thanks for watching

[@Voguemar]

@@knoxavebbq Haha, will do brother. I went from smoking on a Weber in the backyard to building a 250 on wheels that just barely fits through the gate. I really have learned a ton from you guys. Much thanks. Viva La foil boat!

[@jonathansheng6143]

Awesome vid! Helps us learn the how but also the why

[@knoxavebbq]

I’m glad to hear! Thanks for watching

[@damoose1829]

Thank You Joe for doing This. It is Very Educational on the do and Do not's . Like you , I have never seen that look on a Brisket!!!!!. Want to call it Smoked Candy Apple.🤔🤔🧐🧐. The finished product did not look all to bad though at least internally. I'm sure Josh has upped his game!. Thank You For sharing have a great day!!

[@knoxavebbq]

Appreciate you watching

[@JustFun-vc2ri]

Great video and advise from the brisket whisperer! Thank you for sharing.

[@knoxavebbq]

Idk if I’m a whisperer. If that’s the case there are a lot of us. Haha. Thank you for watching though.

[@glennevitt5250]

Thanks Joe For the information video I’m Planning Texas Road Trip working On My bbq skills Now Thanks 😎💯

[@knoxavebbq]

Awesome! Enjoy your trip.

[@glennevitt5250]

@@knoxavebbq oh we will thanks

[@davidb2147]

Love the little tricks and tips. Keep them coming bud!

[@knoxavebbq]

👍 got another vid coming up soon!

[@michaelduncan2759]

Loving this content MJY!

[@knoxavebbq]

👍

[@redbirdsjunkie]

What are your thoughts on venting the top of the foil after a cook? I got this tip from Harry Soo a few years ago so now I've been cutting a small slit and pulling it back a little bit, but I'm starting to wonder if this is even necessary.

[@knoxavebbq]

Idk. I’ve never done that. If you feel like it helps go for it.

[@brianhorst5860]

I am liking the bbq breakdown video's.

[@knoxavebbq]

Awesome! Glad to hear

[@TWC6724]

I’ve made one brisket that turned out decent (out of 3) so far and I have a question. If I want to long rest it, say 6-8 hours, should I pull it off a little early or still cool it to total tender before pulling it? On the last one I did, I did a long rest in foil at the lowest temp my oven would go, the bottom of the brisket seemed a little pot roasty? If that makes sense. Maybe it was just the lower quality of my brisket but I definitely want to cook it ahead of time and let it rest longer rather than trying to time it closer to eating time. It was still good but I know I can do better. Thanks for your videos.

[@knoxavebbq]

Cool it down like normal. The oven might’ve been a little too hot. Try sticking an oven thermometer in there next time to monitor the temps.

[@succotash66]

Great stuff Joe, excellent points from someone who knows their trade well

[@knoxavebbq]

Appreciate it! Thanks for watching

[@roybrownjr4457]

Thanks for educating me. Learning so much......

[@knoxavebbq]

👍

[@Brandon-uo1rv]

You mentioned pulling at higher temps...what temp do you tend to pull your briskets at? You leave them in paper while they cool down and then into a temp oven?

[@knoxavebbq]

203-214, but i just go by feel.

[@Brandon-uo1rv]

@@knoxavebbq Thanks, learned a ton on your channel

[@SuperPfeif]

Awesome!

[@knoxavebbq]

👍

[@MrThespian4]

am I wrong, or did he wrap that before the stall? I have never done that.

[@knoxavebbq]

Yup. I think he said he wrapped at 155

[@bamacheats]

Anything featuring Josh should be sponsored by Summer’s Eve.

[@knoxavebbq]

That’s not nice

[@bamacheats]

@@knoxavebbq Reality is not always nice. He speaks as an authority on BBQ like some guys in the bourbon world who criticize others for how they like their drink. There’s absolutely no such thing as the “best”. Here’s my way, either it helps or it doesn’t. Enjoy life.

[@allieandbo]

@@knoxavebbq But true

[@GM-vy1wy]

Hahaha 😆

[@michaelstewart9366]

Joe, I’ll be going to Texas for the first time here the catch I’ll be in El Paso. Does El Paso have good bbq or should I rent a car drive 8 hours to Austin.

[@knoxavebbq]

I’ve never been to El Paso so I can’t say

[@tpharo34]

Knox I’m in San Antonio; where are you located?

[@knoxavebbq]

Chicago

[@tpharo34]

Damn was hoping here in Texas; smoking a brisket now about 5 hours in

[@CowboyFate]

I'm just very surprised that Josh didn't make a more Texas brisket style rub. He admitted he's from Texas and lives in the bbq capital of the country. How could you miss the fact that pretty much everyone who has good brisket in Texas has a lot of coarse black pepper. Some places add other seasonings, but they all have coarse black pepper as a foundation. Gotta be better than that Josh. Personally, some rubs that's I really love are goldees brisket rub or killens bbq brisket rub. They are both fantastic. The killens rub is just salt and pepper, but I always add a little bit of garlic powder or lawrys to it.

[@knoxavebbq]

I thought the same

[@bobbicatton]

Very interesting and informative👍 thanks!😊

[@knoxavebbq]

Thanks for watching as always

[@davidpearson8043]

Love the style of videos.

[@knoxavebbq]

Glad to hear!

[@Chuck5653]

I love Costco briskets. I have never had a brisket from Costco turn out bad. I use them for brisket dinners, shredded beef brisket, anything you can do with it brisket. LOL. But then, I go for what is affordable. Safeway is high for a very small brisket. Usually I am feeding anywhere from 8 to 23 people when I cook brisket.

[@knoxavebbq]

👍

[@CowboyFate]

Depends on where you're at in the country. You got to California, it's really hard to find good briskets in Costco. Mainly because they don't carry very many so the selection is slim. Here in Texas, our Costco has tons of briskets to choose from. They have choice, prime, and American wagyu.

[@DJ-fn3jm]

Joe, love most of your videos. Been subed since you had around 5000. I got to about 1:15 and had to click off this video. Josh has the most backpfeifengesicht I've ever seen and a voice that's like nails on a chalkboard. I don't care how many subs he has, I can't stand any video that he's in. I still give you a thumbs up.

[@knoxavebbq]

Sorry to hear

[@MaxFeken]

Honestly that brisket looked like a rush job after thought. I'm surprised he bothered making a video about it. Anyway, one tip you mentioned that took me a long time to appreciate is the temp needed to render fat. I just assumed low and slow was the way to go to my detriment. Oh and picking a better quality brisket (i.e., not select!).

[@knoxavebbq]

Thanks for watching!

[@photoscottsb]

Snow's serves right away because they cook select grade briskets. That's one of the secrets to cooking and serving a leaner brisket.

[@knoxavebbq]

Yup. You are correct

[@BarHRanch]

Dig the new take on BBQ vids.

[@knoxavebbq]

Appreciate if

[@derrelldurden8683]

There are plenty of KZbin videos on how to trim, season, and cook a brisket. He should watch them.

[@knoxavebbq]

I agree

[@beechermeats9797]

For the algorithms bay bay!!!!

[@knoxavebbq]

👍

[@occultnightingale1106]

As a native Texan, personally, I never season my brisket with more than just the holy trinity: Salt, Pepper, and Garlic Powder. Anything more just gets in the way of the pure flavor of the meat for me.

[@knoxavebbq]

I’m not a native Texan, but I agree

[@Joe_for_real]

I can't really watch Josh any more. He gets really elitist IMO. That said, you should have done this as a "but better" episode. XD

[@knoxavebbq]

I get it. Making KZbin videos is hard, and to say relevant when you’re on top becomes even harder. He’s gotta do what’s he’s gotta do.

[@DentalBeaker]

@@knoxavebbqI think it’s more like the success has gone straight to his ponytail.

[@bamacheats]

Disagree on “you on you only want prime…”. Biggest mistake in meat over fire, you can always add fat. Before, during, and after. Prime is easier, not better.

[@benlambert2447]

One of the benefits that we get from prime is that it holds up in the warmer longer so we can get a nap between the cook and service.

[@bamacheats]

@@benlambert2447exactly. Easier. Not better.

[@AndreaShink]

yea... I'm glad I learned from Chud, Eat more Vegans, and Smoking Dad on this one.

[@knoxavebbq]

Hopefully you check out my brisket video for more tips. Thanks for watching!

[@AndreaShink]

@@knoxavebbq where can I find the one you're recommending??

[@knoxavebbq]

@@AndreaShink kzbin.info/www/bejne/pHzCfYiGhr6opJYsi=zpRLyCH1okFI8E3B

[@Brandon-yq1tm]

Yeah that brisket didn't look trimmed at all on the sides, and spraying the top doesn't help make a good bark either, and had no clue why he went crazy with beef broth. It might make something that tastes okay, but if you are going to spend half a day tending to the fire you want to give that meat all the chances to be something great.

[@knoxavebbq]

Bbq isn’t as easy as ppl think.

[@Christobevii3]

John Cornyn authentic brisket

[@knoxavebbq]

Not sure what that means

[@SteveRix78]

I think Mr. Weissman needs a redemption video! Lol Looks like this was a pretty old video of his!

[@knoxavebbq]

Is it. I was looking for a newer one. Couldn’t find one.

[@rand0mGT]

Flies? Get you a bug-a-salt gun

[@knoxavebbq]

It happens

[@CowboyFate]

They have a bug assault revolver now. It's badass

[@rand0mGT]

@@CowboyFate they need one with rapid fire. Pumping is too slow for these critters

[@bierbrauer11]

I generally like JW’s content, but this was a complete mess. Not sure I’ll make it to the end of this LOL Edit: made it to the end and looks better than expected. I’ll have you as the angel on my shoulder on my future cooks!

[@knoxavebbq]

Do it for my channel. Hahaha!

[@MrThespian4]

Perfect timing, smoking a duck right now, and watching your video.

[@knoxavebbq]

👍

[@cjhan47]

I recently got a prime Brisket from Sam's, and the point was at least 70% fat. It was the worst brisket I have ever gotten.

[@knoxavebbq]

Bummer. Yea, just gotta take your time when selecting them. I’m sure there are some good ones

[@jeremysmith5363]

Lockhart is still home of the castle.....

[@knoxavebbq]

Agreed

[@adamtruhler8245]

Pitmaster Reacts To Josh Weissman's Brisket

[@knoxavebbq]

👍

[@smiffyOG]

Jesus what a brutal cook. Josh ruined that brisket

[@knoxavebbq]

I’d still try it

[@smiffyOG]

@@knoxavebbq Yeah I'd try it as well. I'm pretty sure I'd end up using it for chili tho lol. You got yourself a new sub sir. I've seen you on Chuds a bunch of times and always like when you're involved in the videos. Cheers.

[@Hello_its_me_mario]

Someone tag baby girl Josh.

[@knoxavebbq]

Feel free to tag him

[@tdtommy196]

I love watching Josh's youtube channel normally, but I think he needs to stay in his lane because that brisket just does not look anything like a texas style smoked brisket.

[@knoxavebbq]

He’s a cook. Bbq is a cooking technique.

[@dennisbower]

Will using extra Korean newspaper help a Costco choice brisket? 😂 (That’s all they had Joe… That’s all they had😢)

[@knoxavebbq]

Only if you trim it down. The flavor won’t get all the way through if it’s too big

[@dennisbower]

@@knoxavebbq starting at 16lbs pre trim, got the smallest one. Dont want to ruin 4th of July, so I think I’ll go with 6 pieces of newspaper.

[@Fenianboyo]

It's clear he's never actually watched any video on how a Texas Brisket is done......

[@fletchbundy]

He's so narcissistic he think he just knows how to do everything better than anyone.

[@Rex2460]

collab incoming

[@knoxavebbq]

Haha. I wish, but I don’t rank high enough on KZbin status for that.

[@Buddha841]

I purposely didn't watch that video. You need to call Guga and Jeremy and have them set up a collab with Josh

[@knoxavebbq]

What about me???

[@quetimporta213]

Too light on that pepper for a texas brisket

[@knoxavebbq]

That was one of many issues. Haha.

[@quetimporta213]

@@knoxavebbq yea. Some people hold back because they think it'll be spicy. Like noooooo it's not spicy at all. People have told me they go easy on it for that reason🤷🏽‍♂️

[@shibalseki8818]

His trimming made me so sad lol

[@knoxavebbq]

It takes alot of practice. It’s taken me years to learn.

[@jt5747]

From what I've seen in all his videos, his confidence makes up for what he lacks in actual skill.

[@knoxavebbq]

Ehhh… I disagree. He has some skills

[@jt5747]

@@knoxavebbq I agree he has some skill, just not at the level his "confidence" exudes. No arguing his success, though.

[@JOSESBBQ]

his first mistake is being named josh

[@knoxavebbq]

That’s not nice.

[@reuben5570]

It’s painful watching josh not trim and round the edges of this brisket.

[@knoxavebbq]

Yea. Not sure why he didn’t trim much.

[@DDWASH9595]

Naked ahhh brisket

[@knoxavebbq]

Needs more black pepper

[@TwoDinnerz]

Brad is the worst, every time I see you I can’t help but sing “Joe Yim, Joe Yim…..”

[@knoxavebbq]

Haha. He’s been doing it for years!

[@NIAMProductions]

that was painful to watch

[@knoxavebbq]

That’s how all of us started.

[@SAKIZORRI671]

Let the boy cook, there's more than one way to smoke brisket.

[@knoxavebbq]

You are correct, but poor technique is poor technique as I’m sure he would agree based off of his own videos.

[@michaelstewart9366]

Shit going after uncle Josh.

[@knoxavebbq]

Not going after anyone. I’m a teacher and a coach at heart. It’s just what I do. Haha.

[@michaelstewart9366]

@@knoxavebbq admit it Joe, Josh’s brisket doesn’t looks good.

[@christopherfrazier1086]

pretty rare Josh mega L. This was so cringe when it came out

[@fletchbundy]

One fake Texan critiquing another fake Texan on Texas BBQ... I hate the internet.

[@knoxavebbq]

Haha. I’ve never claimed to be a Texan. I just know what I’m doing when it comes to barbecue.

[@wwjj64]

That poor brisket

[@knoxavebbq]

I think in the end it turned out ok! Again, he’s not a bbq guy so I thought it was pretty good considering that.

[@photoscottsb]

Brisket became popular because it was a cheap cut. But, as always, as soon as something becomes popular, it ceases to be cheap. Brisket shouldn't be out of reach of the backyard BBQer, but prime and higher end choice briskets make the learning curve too expensive. You should check out how they cook a leaner brisket at Texicana BBQ -- Texas Style Brisket Hot & Fast VS Low Slow | Brisket Cook Science, and maybe try it to see if it's doable for us backyarders. kzbin.info/www/bejne/iH6roZ1nhc6df9Esi=RkMBXbN-oO4HiXOt

[@knoxavebbq]

Max is a good friend of mine. His information is correct. It is definitely doable. I’ve started off cooking choice for years. To me it’s all about starting off with a good trim and picking the right size for your cooker.