Central Texas Style Brisket | Cook Brisket Like a Pro

[@ryangies4798]

Super informative Joe. Tons of videos show the same steps over and over but you're filling in the gaps and small nuances that the pros are doing to achieve excellent BBQ. Thanks and please keep the info coming!

[@knoxavebbq]

appreciate it! that's what my hope is. please share it with other ppl who may be interested. thanks for watching!

[@tristanbishop34]

Your videos are so great! There is no way these should be free!! Definitely subscribed and can’t wait to see where the channel goes and what you make!

[@M4ttj0nes]

You’re the KZbin bbq hero we needed.

[@knoxavebbq]

Lol! Appreciate it. There are no secrets in bbq. Even if I tell you guys everything, you still have to be able to go out and do it. Also, this is just my way. Some guys spritz all the time, cook and hotter temp, and dont even wrap. Their stuff is really good too! Thanks for watching. Share with other bbq ppl that might enjoy it.

[@gerdsfargen6687]

But not the one we deserve. He is....the Bark Knight.

[@BestBBQShow]

Keep'm coming! My new go to video for my cooks!

[@knoxavebbq]

Thanks man!

[@TheDnlnext]

Best BBQ Show - love the podcast...when you coming to HTX for meet and greet?

[@BestBBQShow]

@@TheDnlnext sure, DM me and we can plan a BBQ outing

[@JonahBear19]

Dude! Keep it going, I follow you and Harry Soo! Both of you are amazing

[@stubru66]

nice work - nice attitude - keep up the good work.

[@ryanwesthoff5746]

Just discovered your brisket videos. Great knowledge on smoking you are getting out there. This is definitely gonna up my brisket game

[@knoxavebbq]

Thanks for watching! Glad to help.

[@skinlabaesthetics5157]

dude you produce amazing content, learned so much from you. Thank you

[@knoxavebbq]

Thanks so much. I appreciate it. Hope you’re subscribed. I got some stuff coming. Thanks for watching!

[@skinlabaesthetics5157]

hey dude glad to see you saw this comment, what are you up to nowadays and can we expect more content?

[@skinlabaesthetics5157]

Awesome dude! Keep up the good work!

[@nogovannut9386]

Just found your channel and subscribed - thanks for putting out your videos!

[@mikes.3165]

Just came across your videos yesterday and I would like to say they are very informative and helpful. The one thing I didn't see in the video was how you rest your briskets

[@knoxavebbq]

appreciate it. check out bbq talk #6

[@TheChrismsanchez1]

Don't get me wrong, I'm not taking solice in you situation here, but It does help to see how you adapt to the issues we backyard bbq'rs face often. I like your attitude, hey it's bbq it happens. The biggest stress I face is a family gathering with dinner at 5pm. Crunch time keeps getting closer and the meat isn't cooperating. Compensate and finish too soon then you're trying to keep the food hot for a couple hrs. That's bbq! I'm addicted! Love the challenge & glad I found your channel! Best wishes, some day I hope to get out and visit your place in Chicago!

[@anthonyhall2854]

Found ya threw mad and chubs. Dude love your style..

[@knoxavebbq]

Appreciate checking out the my channel. Hope you like the other content I have.

[@yakuzaronin7090]

Really good brisket education. One aspect maybe consider for future video is how should us casuals buying their briskets at costco should pick the best choice or prime brisket?

[@knoxavebbq]

That’s a pretty good conversation topic. Might need to bring someone in to talk about this with.

[@yakuzaronin7090]

@@knoxavebbq hope it's ok to mention it, but harry soo has a video from 3 years ago. i've not found much else. looking forward to hopefully hearing what you and your resources think. keep up the great work.

[@fccoz8348]

I’ve seen this man at truth. Trust me, he knows what he’s talking about!!! I have my own bbq joint and use these videos every time i cook.

[@christopherlewis7876]

If you look at these videos every damn time you cook, you don't have your own BBQ joint.

[@johnnyphillips3649]

Thanks for the input on spritz cause I did it yesterday and it took forever

[@GrillinWithDad]

Awesome video and great tips!! Can’t wait to see the slicing

[@knoxavebbq]

Thanks man. i'll try my best to get it done soon.

[@drummerboy100jh]

Thanks for the info., butI im curious as to what oven you have that goes down to 140, my oven only goes down to 170

[@jqmachgunner2577]

Fantastic video!!! Your tips and steps are very informative and helpful!!! Thank you, Joe. Please keep the videos coming.

[@knoxavebbq]

Thanks. Appreciate it!

[@bigstevessmokemchokembbq8746]

Good stuff thx...few questions,I did not read through all the comments so if they have been answered already I apologize. (1)Will cooking a brisket fat side down cause the top to dry out? I use a pan with water under the brisket for drippings. I use 24 inch paper for wrapping. Will I still need two sheets? What internal temp is your brisket before you put in the oven to rest?

[@knoxavebbq]

1) Idk. I never cook fat side down. 2) I would say use as much as you need to get a tight wrap. More paper doesn’t always mean a tighter wrap. 3) I try to get to be at 165 before putting it into a low temp. If putting in a cooler without any temp control I would say 170-175.

[@bigstevessmokemchokembbq8746]

@@knoxavebbq thank you

[@scottcarter9975]

Nice job! Question please: What do you do when the point probes tender but the flat does not? Sometimes it seems to take forever for the flat to get there, and then the point gets crumbly. Thanks! Scott

[@knoxavebbq]

I have a newer brisket cook video on my channel where I answer that question and a lot more.

[@scottcarter9975]

Thx fer replying. So I watched your last several months of videos and could find the one you mention. What's the title please? Thx again. Scott

[@j.stresstl182]

Glad to see an asian brother out here smoking meats. I think I'll grab a brisket and practice this weekend myself. 🤟

[@justinrabidoux]

Hey Joe - love your content, so informative and easy to follow. Thanks for keeping it up over the past couple of years. At the 5:55 mark, are you concerned with the pooling liquid on the brisket and its potential impact on bark formation? Do you tilt the brisket to let it run off or is it not really that big of a deal? Thanks again!

[@knoxavebbq]

Appreciate it. I try to tilt it whenever I can.

[@HungryHouseCafe]

Awesome video! Thanks for putting in the time. Great stuff!!

[@DangNguyen-qm2dt]

Hi Joe, how long do I have to rest the brisket when I take out of the smoker, before wrapping it in butcher paper? Awesome video brother!

[@knoxavebbq]

I would try to wrap it up as soon as possible. I have a new brisket cook video below that should answer some more questions. kzbin.info/www/bejne/pHzCfYiGhr6opJYsi=nSaY3sMM2-reoK_O

[@WookieLove1]

Great video Joe

[@knoxavebbq]

Thanks for watching!

[@WookieLove1]

@@knoxavebbq Big fan of yours. Respect your change in career and total commitment to bbq. Glad I found your channel too

[@derekfrancispactanac2314]

hi joe what is your go to temp on brisket?

[@jasonanderson2822]

Can you finish the wrap stage in the oven?

[@knoxavebbq]

you definitely can, especially if you're only feeding friends and family. but if you plan on doing larger cooker, like pop-ups. i would practice learning how to finish briskets in your smoker just because when you start cooking more you wont have enough oven space to finish larger quantities. just something to think about! thanks for watching!

[@jasonanderson2822]

@@knoxavebbq page is great man ! Thanks for replying

[@knoxavebbq]

@@jasonanderson2822 appreciate it! i know the quality of the older videos are great, but there's alot of great information in them. definitely check them out, and also invite other people you know to subscribe to the channel as well! thanks!

[@purpleheartbbq576]

Do you have any recommendations on where to get a quality put in the chicago / northern burbs area?

[@knoxavebbq]

Uhhh…. There’s a place called forza in Glenview/willmette that I like. It’s a small batch butcher so some of the stuff can be expensive but the quality is great.

[@purpleheartbbq576]

@@knoxavebbq damnit sorry I meant quality smoker not meat

[@knoxavebbq]

@@purpleheartbbq576 oh. the answer to that question would be no. haha. or at least i dont know of anyone.

[@purpleheartbbq576]

@@knoxavebbq no worries I’m sure things were easier to come by when you were in Texas.

[@gregjones8453]

When u wrap your briskets, do u put it back on the smoker meat side up, fat side down so you can easily check for doneness during the last stages of the cook?

[@knoxavebbq]

Always fat side up.

[@TheYoshi131]

What’s the furthest in advance you’d recommend seasoning the brisket

[@knoxavebbq]

the day before is good

[@Rednef088]

Why am I only coming across this video now? This is very thorough and you can tell the info is legit.

[@DD-qe6rr]

If you were gonna say you wrap at a certain temp what would it be?

[@knoxavebbq]

170-175 in the lean??? But that’s not a very safe way to do it. Learn how to do it by feel. It’ll take a lot of practice but temps are misleading.

[@JimmysBBQ]

Joe, thoughts on wrapping again in foil only during the rest vs just the paper? Reasons why you would or wouldn’t? Thanks.

[@jonnyjl345k7]

I believe Mad Scientist BBQ mentioned that i a video somewhere. I don’t remember the reason, just that foil was better for pork and paper for beef

[@narbekalantarians6269]

All 3 parts are nicely done for this cook. Is that a Horizon offset?

[@knoxavebbq]

Thank you. No, Yoder.

[@MrPanthers23]

How does that yoder smoker compare to the workhorse pits JD makes?

[@knoxavebbq]

I havent cooked on a workhorse pit before, so I'm not sure. But I'm positive it's much better than the yoder.

[@im4broke643]

You clearly know what you are doing. You mentioned the moisture collecting on top of the brisket, I found that Harry Soo's "black-belt tip" helps....ie, put a piece of wood under it were you suspect a puddle.

[@nateperez478]

What temp do you throw the brisket on at the start?

[@knoxavebbq]

somewhere between 250 and 275. if you have a smaller pit i would go lower. it just depends on how how your cooker is.

[@nateperez478]

@@knoxavebbq thanks legend

[@sheafujimoto]

Howzit Joe, is it possible to have a brisket and some beef Dino ribs finish at the same time?

[@knoxavebbq]

I would just put the beef ribs on later to finish them at the same time.

[@TheGoatMumbler]

Now THAT'S what I'm talking about! An asian dude that knows his brisket!! Badass!

[@brianhorst5860]

When your brisket is done cooking and you are cooling it down do you unwrap it or leave it wraped.

[@knoxavebbq]

No. Leave it wrapped.

[@Vitug23]

Legit videos from my man Joe Kim. Thank you brother! Question about the wrapping. Why not cut the excess paper instead of folding? How will it affect the cook?

[@knoxavebbq]

Just out of habit. Haha. And I think some extra paper helps protect the bottom of the paper from getting too soggy. But too much paper I think slows down the cook.

[@jeffreyostrom2803]

Does your pit have a deflector plate rite at the firebox entering the cook chamber?

[@knoxavebbq]

hey jeffery, no deflector plate, but i used to have a tuning plate that i took out. i have a video explain why in the link below. thanks for watching. kzbin.info/www/bejne/apOVXniPh5usZtU

[@jeffreyostrom2803]

@@knoxavebbq ok the reason I’m asking is I just got a workhorse pit the 1975 is has a heat deflector and because of it I’m loosing like a third of my cooking chamber I was thinking about taking it out and putting a water pan holder kind of like the Franklin pit.might give me more cooking area up on top what do you think

[@knoxavebbq]

I’m not sure how it’s built, but you’ll be losing about a third of the cooking space regardless in my opinion.

[@jeffreyostrom2803]

@@knoxavebbq ok thanks I watch you all the time I figured you would know the answer to my question I really appreciate you getting back with me so fast. Your awesome

[@knoxavebbq]

@@jeffreyostrom2803 thanks for watching!

[@JohnYi-k4d]

Great video as always

[@davidvinson4681]

You got to love it

[@knoxavebbq]

Gots to

[@RickNoffke]

Do u ever dry brine ur brisket

[@knoxavebbq]

Sometimes if I have to do alot and don’t want to lose too much time seasoning the day of

[@stello2037]

Can you leave a brisket in the fridge uncovered?

[@knoxavebbq]

For what purpose?

[@raresciortea2231]

Cheers from Niles Illinois. I’ll try my first brisket in the morning. Do you never check inside temperature? You don’t play after the 203-205 temperature ?

[@knoxavebbq]

Not really. I just go by feel most of the time.

[@jasonanderson2822]

What kind of wood joe

[@knoxavebbq]

I usually use white oak and sometimes add in some hickory.

[@jasonanderson2822]

@@knoxavebbq ok thanks - is post oak and white oak different?

[@phillyfan511]

When you're pulling the briskets do you only feel with your hands or do you ever probe with instant read thermometers in the flat to see the amount of give it has? I usually probe from the side in several spots and if it goes in with little resistance and feels like a stick of semi soft butter I say it's done. I don't really use it to see specific Temps more just to feel the structure of the meat.

[@knoxavebbq]

whatever way works for you! i'm used to having to check 50-100 briskets at a time, so i learned how to do it with my hands just because it was quick.

[@phillyfan511]

@@knoxavebbq yeah I get it totally. I worked at Franklin for a few months but now am at Interstellar up north Austin and we fortunately are at low enough volume that I can temp all the briskets individually. Thats impossible when you're doing 50 or more lol. I appreciate your blending of the wrapping styles. I may have to try that on my next cook and see how that goes. If you're ever in the area come check us out. We'd love to have you.

[@knoxavebbq]

@@phillyfan511 Nice! that's awesome. tell john i say hello!

[@TheDnlnext]

phillyfan511 - Gives us that banana pudding tart recipe - bomb 💥

[@phillyfan511]

@@TheDnlnext they're made locally for the restaurant so I have no idea how they make them

[@craighoelzer7118]

Amazing video Joe. Stay safe brother.

[@knoxavebbq]

appreciate it! thanks for watching.

[@johnnymann5679]

Looks like you poured some tallow over that wrap while it was resting.. 👍🏽

[@knoxavebbq]

Haha. I promise you, no spritz and no tallow. Thanks for watching!

[@johnnymann5679]

@@knoxavebbq great vid sir

[@seansmith3747]

Very rare to see this kind of in depth instruction

[@knoxavebbq]

Another video going up tomorrow.

[@seansmith3747]

@@knoxavebbq you get one vote from me to do a dino beef rib cook.

[@garymiller4715]

This may sound stupid but I'll risk it. Is there such a thing as to clean a fire? I made beef ribs on an offset with wood and I can't really taste any smoke

[@knoxavebbq]

I guess you just answered your own question. Haha. For your taste, possibly. But I think people perception of smoke flavor is different thank what they think it is. The smoke and heat really allows for the fat to get a certain sweetness that you wouldn’t get from just cooking the same cut in the oven. But if you’re still looking for more smoke flavor I would try building a dirtier fire or cooking with wood with a strong flavor like hickory (I’m assuming youre using oak. Haha.)

[@garymiller4715]

@@knoxavebbq I never heard it said that way. The ribs turned out great, I was just surprised. Thanks for your insight

[@Tfraga71]

What type of wood are you using bro?

[@knoxavebbq]

White oak. Sometimes mixed with a little hickory

[@gregjones8453]

Hey Joe, at what point should I place foil around the "Flat Edge" to prevent it from drying out and when should I remove it?

[@knoxavebbq]

hey greg, it's not a necessary step. it's often used when you're worried that your brisket edge is too thin, or maybe not too thin, but might be in a hot spot and the flat might curl. you can avoid doing that by having a better trim and also by making sure your temps don't spike, but when you're cooking large volumes it's a bit harder to keep track of each one without opening the doors too much, so it's more of a precautionary measure. when should you put it on? once you've started to develop good color, but if you put it on too soon, it can collect too much moisture and cause you to have a soggy corner. so you can put it on maybe about 3-5 hours in and you can take it off right before wrap. if it's already curled up and crusty, then the foil wont help you anymore. so again, it's a precautionary measure. hope that helps!

[@lukepayton3790]

Another great video! I saw you don't have the heat management plate in for this cook. Any reason for that? Also, if you had it, would you go fat side down with the brisket?

[@knoxavebbq]

I ripped my out a long time ago. It retains too much heat. Even if you have the plate the front is still too hot.

[@lukepayton3790]

@@knoxavebbq thanks for the insight!

[@2menandapig718]

Again, excellent videos! How long can a brisket hold in warmer and still be high quality to serve? I hold for up to 8 hours and very pleased but could you smoke all day and hold for next day in a warmer for up to 12+ hours?

[@knoxavebbq]

I wanna say yes, but I wouldn’t try to get too crazy trying to push it. Haha.

[@tmtundra]

What smoker is that?

[@knoxavebbq]

The smoker is a Yoder kingman

[@tmtundra]

@@knoxavebbq what backyard smoker do you recommend? One big enough family get togethers? Like 30-35 people?

[@johnnymann5679]

Joe, once you wrap, you placed it back on the pit. Have you ever put the brisket wrapped in oven to finish it off? If so, have you noticed the difference between finishing a wrapped brisket on the pit as opposed to the oven? Thx

[@knoxavebbq]

It probably would turn out fine. Just make sure you wrap at the appropriate time so that you don’t have extra rendering of fat in the oven. It would be a mess to clean the oven. Haha

[@johnnymann5679]

@@knoxavebbq thx Joe!

[@MeisterJoghurt93]

Thank you Joe for showing your checking method👍, tried it today, and I like it much more then with the towel🙂

[@knoxavebbq]

Glad to help!

[@charlesmoreno5286]

what is your salt/pepper ratio? 2 parts pepper, 1 part salt?

[@knoxavebbq]

more like 3 to 2. you can play around with it. i still play around with it.

[@TheCryptoLeidy]

I have an custom offset smoker, plan to cook several briskets on lower and top grate on left side of cooker, you recommend rotating briskets since its normally hotter on top grate on offsets? If so after how many hours would you recommend rotating?

[@knoxavebbq]

There’s not a specific time. I would say when you notice a difference in the color of the bark, but 3-5 hrs? 🤷‍♂️ sorry. It’s hard to say without cooking with you.

[@TheCryptoLeidy]

Joe Yim Yes makes sense, Thanks for the Response!!

[@salavalos]

Very detailed. Thank you for sharing!

[@knoxavebbq]

Thanks for watching!

[@outnumberedbbq]

Great video. Subscribed also. Do you bump up the pit temp when you wrap or keep the same throughout? Thanks!!

[@gainesk]

Really enjoy your tutorials. I know a ritzy place in the Florida keys that’s looking for a pit master. Do you know anybody who might be interested in that and letting me apprentice like you did in my CenTex stomping grounds?

[@Wild-bills]

Where in Chicago are you?

[@gnt256]

did you cook them fat up or down

[@knoxavebbq]

Man, idk if I should tell a packers fan. Haha. I always go fat side up.

[@cameronlankford6207]

What kind of yoder smoker are you using?

[@knoxavebbq]

kingman

[@motowncooking6125]

Amazing videos one thing maybe I keep missing but what is your pit temperature during the cook that you're aiming for?

[@knoxavebbq]

Thanks! Watch the next video for a better idea. I talk about temps.

[@crisvaldez1447]

Great video. Where do you buy your brisket?

[@knoxavebbq]

these I got from a purveyor, but if you can find a good prime brisket (12-14lbs) at Costco, I think you're starting off with a solid product.

[@crisvaldez1447]

Joe Yim Thanks Joe. Yes, I get my brisket @ Costco most of the time. Just thought your’s a better looking brisket. I have a reverse flow smoker (Shirley Fab) and just wondering if cooking brisket on a regular flow smoker makes all the difference. Just wan to hear your thoughts. Thanks again man!

[@knoxavebbq]

@@crisvaldez1447 I don't cook on reverse flows, but i know the tuning plate can get too hot, even though the thermometer might not say so. if i was cooking on one, my impulse would be to cook a little cooler, since the tuning plate with retain some heat. i'm not sure if i'm right, but that's what i would do.

[@crisvaldez1447]

Joe Yim Thanks man!

[@crisvaldez1447]

I’m sure you’ve cooked with a lot of well known pits before, is there any particular reason why you decided to go with Primitive Pits?

[@jessepakin6151]

Try keeping a small piece of wood under the flat where you anticipate pooling. You will find your bald spots are much reduced, if eliminated.

[@knoxavebbq]

I’ve heard that tip a while ago, but in all honestly, if you cook it right you won’t have to worry about it. And also if you trim the brisket right it’s not an issue. I also look for a bit curl. It’s a cue for me to see the progression of the cooking process. I’ve made a new brisket video. Definitely check it out. A lot more info in that video. Thanks for watching!

[@jgarcia10s]

what kind of smoker do you have?

[@knoxavebbq]

It’s a Yoder kingman

[@imprezivr61]

Such killer info here. Thank you! Do you grind your own pepper or just buy pre ground course grind?

[@knoxavebbq]

16 mesh black pepper. I wouldn’t recommend freshly group. The grind probably won’t be too consistent, resulting in varying textures, and the pepper in my opinion is too power when freshly ground for the amount that you’ll be using.

[@imprezivr61]

@@knoxavebbq thanks man. Much appreciated. Love people who follow their passions, and wish you the best. When this covid situation improves I'm going to head out to chi for some q

[@imprezivr61]

@@knoxavebbq I got some 16 mesh pepper. Looks a lot larger than what you're using in this video. Was this something else? You go 50/50 by volume? Thanks bro!

[@knoxavebbq]

@@imprezivr61 hard for me to say if it was something else. it is quite large. if you're not used to using it, it'll seem pretty good. By volume, yes. I tend to lean on the "more pepper side" but 50/50 is a good place to start. Feel free to adjust though.

[@imprezivr61]

@@knoxavebbq thanks! Appreciate the info you are dropping on us.

[@marcoantonacci7708]

Hi! So when i know is time to Wrap?

[@knoxavebbq]

Fat is soft and the brisket starting to soften. Go back to the part before I wrap. I have more info there. Thanks for watching!

[@marcoantonacci7708]

@@knoxavebbq thank for replay! When the bark becomes dry and does not come off anymore, and the fat turns yellow is it an indicator? Thank you really

[@knoxavebbq]

@@marcoantonacci7708 those are all things to look for but every cook is different. every cooker is different. you just need to keep practicing to find markers to run by.

[@marcoantonacci7708]

@@knoxavebbq yesterday I made my first brisket, after 9 hours the internal temperature reached 156 fahrenheit and it stopped (I guess it's the stall?), after 2 hours it started up again (I guess the stall is finished?) I got up to 170 fahrenheit internal temperature and I wrapped it in butcher paper. The problem is that once wrapped, the temperature stopped rising, it stopped at 170 for 2 hours. I wanted to ask you: 1) should the wrap be done before or after the stall? 2) when after 2 hours the temperature from 156 F finally started to rise again and went to 158F, did the stall end? Thank you so much !!!!

[@knoxavebbq]

Marco Antonacci guessing from what you told me, I think your might be too low or it wasn’t super consistent. Or your brisket was really big. Haha. A lot of factors going into my not so straight forward answer. But all those might be things to think about. I can’t quite pinpoint it without being there the entire cook.

[@murz-81]

Do you use the heat management plate on that Yoder?

[@knoxavebbq]

No. I took mine out. Seems to cook better without, but just need to worry about the size of your fire you build.

[@murz-81]

@@knoxavebbq Thanks. Best brisket videos I've seen!

[@knoxavebbq]

@@murz-81 thanks. i appreciate it.

[@Ryan-kj3wn]

I know you say not to spritz, but I'm going to cook my first brisket in a Weber Kettle, they generally run hotter. Should I spritz in that?

[@knoxavebbq]

If you’re starting off, I definitely would. Again, it’s not that I don’t spritz. It’s just making sure you’re not over spritzing and slowing down your cook too much. Good luck! I would love to see how it turns out! Thanks for watching.

[@Ryan-kj3wn]

@@knoxavebbq thanks Joe! I'll send you some photos of my first attempt. So glad I stumbled across your page. Thanks again man!

[@xdtran3x]

Do you do a 50/50 ratio of salt&pepper by WEIGHT or VOLUME? Thanks for the video!

[@knoxavebbq]

volume! good question. the salt is way heavier so you end up with an uneven ratio. probably would end up having a really under seasoned brisket because you'll have so much pepper.

[@xdtran3x]

@@knoxavebbq very interesting. I would think that different salts have different granule sizes, therefore they would have varying levels of saltiness by volume. Do you just used kosher salt and coarse black pepper? Thanks for the reply :)

[@knoxavebbq]

@@xdtran3x you wanna try to find the salt and pepper sizes that are similar to get it even as possible.

[@Roop3403]

I'm new at this...did you cook fat side up or down?...I think you cooked it up but wanted to make sure.

[@knoxavebbq]

I always cook fat side up.

[@Roop3403]

@@knoxavebbq ok thanks man...keep doin what you do...I'm definitely watching!

[@abudesai3762]

Hey did you cook fat side up or down?

[@knoxavebbq]

Always up

[@abudesai3762]

@@knoxavebbqcare to explain the reason? Is it better?

[@abudesai3762]

@@knoxavebbq I normally cook fat side down as it helps build a smoke ring. Since i notice if i do fat side up i dont get a significant smoke ring. So normally I'll smoke fat side down and then after wrap i do fat side up

[@knoxavebbq]

@@abudesai3762 i can't explain the reason for that unless you're cooking on a surface without any holes where smoke can get through. whether you do fat or down shouldnt affect the smoke ring. also, smoke rings arent the only indicator of your food getting smoke. sometimes it'll have minimal smoke ring, but have all the same taste. my maintain reason is to keep my presentation side clean. i dont want it to touch the grates.

[@abudesai3762]

@@knoxavebbq thanks. Will try fat side up the whole way next time.

[@ricknguyen4062]

Keep it up bro! 🙌🏼👏🏼

[@knoxavebbq]

Thanks man! I will do my best!

[@gregjones8453]

I see Truth BBQ and Franklin do it a lot on their briskets.

[@joser0618]

Do you use a water pan?

[@knoxavebbq]

You can. I didn’t during this cook.

[@joser0618]

@@knoxavebbq do you think it makes a difference?

[@knoxavebbq]

@@joser0618 i would say it depends on the type of cooker you're using, the humidity and weather on the day you're cooking. i would try both and see which works best for you and your cooking style.

[@joser0618]

@@knoxavebbq That makes sense, thanks.

[@knoxavebbq]

@@joser0618 good luck!

[@fredstone9016]

Dam sum good looking nuuggets!

[@knoxavebbq]

thanks for watching!

[@abudesai3762]

Are those butcher paper waxed or unwaxed?

[@knoxavebbq]

unwaxed

[@grillaz4E]

Franklin started all these good techniques

[@knoxavebbq]

That’s definitely where I learned a lot of it. Still takes a lot of practice though. Thanks for watching!

[@TheDnlnext]

Awesome tips! Thanks

[@knoxavebbq]

Appreciate it! Thanks for watching.

[@YamahawgDawg]

What?!!! No cut, bite, or taste test?!!! LoL! Thank for the informative video. I’m new to smoking briskets, or anything for that matter.

[@knoxavebbq]

Hahaha. Check out the next video!

[@danielacker2003]

Spritz keeps meat cooler, which in turn absorbs more smoke over the smoking process. This is the only reason I spritz.

[@osvaldosolis3068]

Joe un abrazo desde Tepotzotlan Estado de México

[@knoxavebbq]

Thanks for watching!

[@richiesbbq]

Wow....what an eye opener... standing ovation my friend!. Im a straight guy but if I see you I'm gonna hug you!

[@timothysmith3528]

Love it 👍🏻🔥

[@noelchavez2265]

What temp do you let your pit get up to when you fight through the stall and when you have it, wrapped?

[@knoxavebbq]

keep it steady at about 275-285, and then around 300 during wrap.

[@madielgarcia5594]

When you cook a brisket for 10 to 12 hours how do you know it’s overcook over 200 and more 250

[@knoxavebbq]

I’m sorry, I don’t understand your question. Can you clarify the last part about over 200 and more 250?

[@madielgarcia5594]

Joe Yim When you cook a brisket more than 10 or 12 hours, how do you know it is not overcooked?

[@knoxavebbq]

@@madielgarcia5594 simple answer is just practice. you just gotta keep cooking.

[@craigluhr7243]

If you dont smoke a lot, you can use meat probe and thermometer to check. The probe should go in the meat like butter with little resistance. The break down of the collagen starts to happen when the internal temp of the meat is about 170°. Usually, it is done between 200°-205°. After cooking a lot of briskets you can feel when they are done by picking them up.

[@justcody85]

Awesome videos dude and your so very cute :)

[@knoxavebbq]

Thanks for watching!

[@justcody85]

@@knoxavebbq thanks for making awesome videos and honestly you should have way more subs at Least a couple of million :)

[@knoxavebbq]

420Man share the videos and maybe I will someday. Haha

[@justcody85]

@@knoxavebbq done bro

[@wardad5628]

the music gets old fast otherwise I love your videos

[@benpierce2202]

"Having a good coal bed is key." I'm going with "embers." He meant "embers."

[@knoxavebbq]

Nope. I meant coal bed. 😂

[@benpierce2202]

@@knoxavebbq SHOCKING! :)

[@yesmanmola4181]

S%## now i am hungry

[@hammergohammer012]

You dont know how to bbq chino

[@knoxavebbq]

if you say so. thanks for watching!

[@dandantoxic7446]

Man calm down.. Your cooking a piece of meat. Don't be so serious. Enjoy yourself. Wrapping isn't so serious

[@knoxavebbq]

i'm having a great time. thanks for watching.

[@johnnyphillips3649]

Do you use a water pan ?

[@knoxavebbq]

No water for me