bbqrat Trims, Seasons, and Cooks a Brisket on a Mill Scale 94 Gallon Smoker

[@odeed]

Great job, Chuck!

[@TheMichaelAcuna]

I love that there’s no music in this video Great looking brisket

[@russellridge8623]

You sound exactly like Jirby. 🤣 Nice cook

[@yeetyeet8365]

Damper always open and perfect water pan size.

[@coreym5072]

How many logs did you roughly go through?

[@tommyboy4128]

Uhhhhhhhhhhhhh….Ummmmmmmmmmm

[@stephena7540]

That resting method was definitely a first, pouring tallow into the cooler then placing the brisket inside

[@yeetyeet8365]

Best looking Briskit ever. I have been watching this stuff for over 5 years and that’s beautiful.

[@brisketwizard8004]

Guess I"ll go ahead and make the first comment!! Great video! And I agree that you can doo whatever you want with the seasonings, pit temp, time, etc. I try different things all the time, but stay close to my basic, tried and true methods. Max once said (I paraphrase) Many roads lead to Rome, you decide which one to take! I only cook 6-12 briskets at time (or 4 briskets and 2-4 racks of beef ribs) on my Moberg 250. Cooking 100 or more on multiple smokers is quite an accomplishment. Keep up the good work. I will visit you guys one of these day. It's a long drive from SE Texas, near the Louisiana State line. Again, Thanks for the videos!💥💥💯💯

[@snufflez9858]

Orange, TX here 😁

[@yeetyeet8365]

FIESTA No bueno para mi

[@TheVoltronjacko]

Some good take aways in this video, but trim directly off a spray painted table that is chipping around the edges? Could you not at the very least grabbed some butcher paper to lay down first? Gotta love those paint chips in your rub. Also, why take the time to get your rub set, then slide it across the grates? You just removed most of your rub on the bottom getting it where you wanted it.

[@yeetyeet8365]

Oyster sauce and fish sauce as a binder. Fiesta is really not good.

[@philwatz2964]

@@yeetyeet8365 Terrible take, lol.