Chopped Brisket Sandwich ~ Untrimmed Brisket ~ Ole Hickory Ultra Que

[@garytingler3222]

Thanks Rus, I was always careful about the trim. You just changed my ways. That sandwich looks great !!!

[@SmokyRibsBBQ]

Your welcome Gary and thanks for your continued support! Very much appreciated!

[@johndavidson940]

Excellent looking brisket. Agreed, if it tastes good looks mean nothing. Especially when shredding it up for sandwiches.

[@SmokyRibsBBQ]

Thanks John, and yeah, if your not competing in a BBQ competition, then why trim at all. That fat helps out tremendously

[@smokingtarheel3003]

Like that Old Hickory and the holding oven. Brisket sandwich looks like a winner every time.

[@SmokyRibsBBQ]

Yes sir, good combination. Thanks for checking the video out!

[@madswinebbq]

I just posted a Chopped Brisket video a few months ago. I’m glad you to see you do it too!! I loved it!!

[@SmokyRibsBBQ]

That's one of my top ways of eating brisket. I've never been one to just eat just the slices. Thanks for checking the video out!

[@freightdawg6762]

man im glad you did this, ive been non trimming briskets and pork shoulders for over 30 years i always remove any unwanted fat after the cook, Fantastic Video Brother

[@SmokyRibsBBQ]

Exactly right! Thank you and thanks for watching!

[@nejo4664]

I only trim my brisket fat down to ¼ inch and I save the fat trimmings for beef tallow. The brisket looks delicious Russ.👍🏻

[@SmokyRibsBBQ]

I normally do as well, but in all honesty, this no trim method made for one very juicy and delicious brisket. I don't know that I will ever trim again.

[@nejo4664]

​@@SmokyRibsBBQMost people trim the brisket sides and round them off. I don't trim the sides. I just trim the fat cap and leave it about a ¼ inch. Fat is indeed flavor and I can see how it keeps the brisket moist. I'll have to try the untrimmed method, thanks for this experiment Russ.👍🏼

[@roberthikade9759]

Top notch Russ, that's what my buddy does when they go deer hunting. Just season it and throw it on. Hope all is well.

[@Mankitchenrecipes]

Now you have me wanting a chopped brisket sandwich, Rus! That looked so good!👍😋😋😋

[@SmokyRibsBBQ]

Thanks Kevin, I appreciate it as always!

[@Trumpetmaster77]

Brother Rus that looked absolutely perfect to me! I’ve been wanting to try a no trim brisket. Sandwich looked fire bud! I love that cooker!

[@SmokyRibsBBQ]

Thanks Luis, I appreciate the comments! Cheers!

[@BBQPITDOG]

Hey Rus you have all of the toys to make this perfect! I think the rest is so important and yes....what it taste like is why you cook it! Just a wonderful technique for some delicious beef sandwiches! I'll be heading over to the new channel! Cheers Bud and have a great week!

[@SmokyRibsBBQ]

Hey Rob, thanks for checking it out buddy! I always appreciate it! Cheers!

[@JaxxDrinkwater]

I like that holding oven , I may have to get me one of those,.. nothing wrong with that brisket Rus it looked fantastic.

[@SmokyRibsBBQ]

Hey Jaxx! Yeah it makes for a perfect little holding oven. I was just thinking of these sandwiches this morning. I realized I still had some left in the freezer so I know what I'm having a little later today.

[@thegalleryBBQ]

that Ole Hickory looks like a fun pit! Nice job Russ....

[@SmokyRibsBBQ]

Best pit I've ever owned Tommy and I have owned many. Thanks for checking it out!

[@gharv1313]

Excellent looking brisket Rus! I agree why trim, definitely would eat it the same way. Ole Hickory does it again! Cheers brother 🍻

[@SmokyRibsBBQ]

Thanks Bat! Not trimming the fat lead to a very juicy flat and point on this brisket. I love my Ole Hickory! Cheers Bat!

[@garryhammond3117]

Nice machete for cutting the brisket Rus! - lol I've still got to do my first brisket, but if mine is half as good as yours looks, I'll be some pleased. I have a smoker now, just waiting for warmer temps up here in Canada - Cheers!

[@SmokyRibsBBQ]

I don't do brisket very often but from time to time I really get to craving this brisket sandwiches. I hope you do give it a whirl soon Garry! Cheers!

[@dwaynewladyka577]

A mighty good looking brisket sandwich. Cheers, Rus! 👍🏻👍🏻✌️

[@SmokyRibsBBQ]

Thanks! Cheers Dwayne!

[@SimpleAtHomeQ]

That brisket looks perfect

[@SmokyRibsBBQ]

It was so good Stephen, I'm eating some now as I right this LOL

[@troyv8302]

Darn good looking brisket Rus and that pit is awesome!

[@SmokyRibsBBQ]

Thanks Troy! Man I love this Ole Hickory! 👍

[@RichardDePas]

Have to try this on my LSG pellet grill!

[@SmokyRibsBBQ]

You should!

[@michaelbaumgardner2530]

I love a chopped brisket sandwich,im a Alabama white fan plenty of black pepper.👍👍

[@SmokyRibsBBQ]

I've never had Alabama white sauce with brisket but sounds like a good pairing. I have had it on other things and really like it. Thanks for watching!

[@francescocampisano2226]

Hey Russ. What do you think about the Vevor? I bought the same one but concerned a full foil pan won’t fit. Might switch it for the 15x25 or 16x22 to fit the pan. The descriptions are not correct which is frustrating. Thx for the post. Nice vid.

[@SmokyRibsBBQ]

I like it, it works great! I had a bit of a problem finding a pan to fit my PK100 one time and discovered I could find pans that with fit from the Pit Boss website. I need to order some for this vevor now.

[@ScottysBackYardBBQ]

awesome job Rus. i love my brisket samwiches

[@SmokyRibsBBQ]

Thanks Scotty!

[@paulpence8895]

Nice T-Shirt, love my Browning .300 Win Mag...

[@EverydayBBQ]

Love it! Brother I need one of those sammiches in my life!

[@SmokyRibsBBQ]

Thanks for watching Mike! Good eats brother!

[@jasonstein5179]

how did you take the bark off of the 2 hickory sticks?

[@SmokyRibsBBQ]

I purchased the splits like that.

[@shanecompton6407]

Question I've always had is which is best as far as smoke flavor, the Ultra Q. or a good offset like the lonestar grillz?

[@SmokyRibsBBQ]

I said in one of my videos after getting the Ole Hickory that I never thought anything could beat an offset, but these Old Hickory's lay smoke on meat like none other. I now know why they are used in most BBQ restaurants.

[@theubiquitusgastronaut8273]

Hey Rus probably been asked before sorry..why does the flat take longer than the point to get tender? This looked incredibly tender as for the bark 😍

[@SmokyRibsBBQ]

Because the point has much more fat marbling in it which helps it cook faster and more tender. It's the part that most people want from a brisket. The flat is leaner and has less fat marbling and takes a bit longer to get tender even though its thinner. Two different muscles that cook at different rates. Cooking a brisket to where both the flat and the point get tender at the same pace can be a little tricky at times.

[@theubiquitusgastronaut8273]

@SmokyRibsBBQ Thanks Rus much appreciated 🙏

[@professionalidiots101]

Looking good Russ 👍🏻

[@SmokyRibsBBQ]

Thanks 👍

[@bacchusbbq93]

Awesome 😋😋😋!!!

[@victorbenner539]

The Ol Hickory is a time proven cooker. What I would have liked to see was more on the Vevor heating/ holding oven. Do you have a video more on thar that I have missed? I would like to see more on it.

[@SmokyRibsBBQ]

I did a full review on it about a month or so ago Victor. The Ole Hickory is here to stay! An offset does great, but this lays smoke on meat like nothing else.

[@victorbenner539]

@SmokyRibsBBQ Thanks Rus for the reply, I'll check it out. Have a great day.

[@SleeperBBQ]

Rocked old man :). excellent looking sandwich Rus TY

[@SmokyRibsBBQ]

Thanks Lance! I appreciate you checking it out! Good eats!

[@RaymondMullen-t9j]

Being in North Carolina I would try some ''SLAW''' on that to .. But that's just Me ...

[@SmokyRibsBBQ]

I like slaw on pulled pork, but I prefer brisket just the way I did it here. Thanks for watching, I appreciate it!

[@АлексейПлотников-ъ5й]

Спасибо за ваши рецепты 👍

[@SmokyRibsBBQ]

You're welcome and thanks for watching!

[@CasksnQue]

Holding makes all the difference

[@SmokyRibsBBQ]

Yes it truly does.

[@billrichardsjr]

Looks delicious! Great video! Is the smoker worth almost 8k? For home use or competition?

[@SmokyRibsBBQ]

Thanks, I appreciate it. Many will find it to expensive for backyard BBQ. Competitors spend a lot of money anyway, so I think the majority find it worth it. Mainly depends on people's budget. $8k can be life changing to some people, and chump change for others.

[@SimplisticsBBQ]

You got me wanting to fire up my ole hickory and do this. What’s your thoughts on fat up on the ole hickory and collecting the juices and building a BBQ sauce from? Fantastic video, Rus.

[@SmokyRibsBBQ]

Heck yeah fire up that Ole Hickory! I mainly go fat down on this particular pit so that bark will develop black as coal as it did on this one, but on some pits I go fat up. It really just depends on the pit and how the heat and smoke hits the meat. I'm sure you could do either way on an Ole Hickory since it has great convection action. You could definitely catch the renderings if you wanted to place a pan under the brisket on the lower rack.

[@markisom5971]

I'm like you Rus, I don't care about competition, as long as it taste good to me, dats all I care about!!! I wish I could be yer neighbor smellin all the food ya cook !!!! Good job bro !!!!

[@SmokyRibsBBQ]

Exactly right! Thanks, I appreciate ya watching

[@damoose1829]

Looks absolutely Great Rus. Should not watch these videos before dinner. 😛🤪😜

[@SmokyRibsBBQ]

Thanks Damoose, I appreciate you watching!

[@rickross199]

I tend to like chopped beef even more than pork 😋. That sandwich is a beauty.

[@SmokyRibsBBQ]

Oh me too! I like pork, but I will always prefer beef over pork for a BBQ sandwich.

[@frankmarullo228]

Briskets up here in Montana cost around one hurndreds dollars ! Which is why I don't get one but once every two years or so ! THANK YOU FRANK FROM MONTANA.. PS how long do you cook yours for ?

[@SmokyRibsBBQ]

Yeah they have been high here too, but my wife found this one at a price I could live with. I'm not spending $100 plus dollars on any meat unless its a side of beef LOL. Thanks for watching Frank!

[@adambosick3137]

The brisket looks killer. What did you replace your PBC with? Find anything that produces the same results made in the USA?

[@SmokyRibsBBQ]

Thank you! I went to a Gateway drum smoker after the PBC

[@YesItsMario]

Good looking sandwich Rus 👍

[@SmokyRibsBBQ]

Thanks Mario, I appreciate you watching 👍

[@hojobbq]

Good lookin brisket Rus

[@SmokyRibsBBQ]

Thanks, I appreciate it!

[@Ric11111]

That how you cook bbq, I feel like too many people are trying to make food that is competion style. Cooked tender is always better to me. I made 3 racks of ribs yesterday and they were bones falling out tender. Still had a good texture and nobody would turn them down

[@SmokyRibsBBQ]

I couldn't agree more! You can bet that most all BBQ restaurants don't trim their briskets to death just so it looks better. Most people prefer very flavorful and tender meat. I think that is an accurate and fair assumption for most people.

[@daleley7645]

Wondering if you could send me a sandwich in Wisconsin? That looks incredible!

[@SmokyRibsBBQ]

I think you're out of luck on that one lol, but thanks for watching!

[@CookingwithStephennJacklyn]

Only thing missing on that Brisket Sammich is some hot sauce lol 😂 you know I'm 'bout that heat lol 😂. Cheers!🍻

[@SmokyRibsBBQ]

You would like that sauce I used Stephen, it is spicy and very tasty, but yeah I like the heat as well. Cheers!

[@randyshifter]

I would rather eat brisket on a sandwich or nachos or baked potatoes or something. Not just plain slices, so no need to do an aggressive trim. Great video Rus.

[@SmokyRibsBBQ]

Absolutely Randy, me too! Thanks bro, I appreciate it!

[@Mike_Greentea]

👍👍👍

[@franklynj9]

Im inpressed in your videos keep it coming

[@SmokyRibsBBQ]

Thank you, I will

[@franklynj9]

Yeah np anytime

[@gailsfoodandstuff]

may i have a piece of the fatty end please! YUMMO!!!!!!!

[@SmokyRibsBBQ]

Yes you may LOL, thanks Gail!

[@jasonstein5179]

Can't you run the ole hickory pit at 145 degrees without the wood?

[@SmokyRibsBBQ]

Yes you can run low temps without wood

[@SmokyRibsBBQ]

If you are wondering why I didn't hold the brisket in the Ole Hickory instead of the holding oven then that is simple. No way am I leaving this expensive pit unattended outside overnight while I sleep or the brisket either for that matter

[@jasonstein5179]

@@SmokyRibsBBQ just to be clear - you think someone will steal this ole hickory if you leave it outside on your property?

[@SmokyRibsBBQ]

@jasonstein5179 I’m not willing to find out. I have to cook in front of my house on concrete because I keep my smokers in the garage, besides that, I got that holding oven just for the purpose of holding bbq while I sleep indoors.

[@jasonstein5179]

@@SmokyRibsBBQ Thanks for sharing!!

[@mrmudcatslim1004]

Nah, Brandon told me not to listen to anyone else. High prices don't mean a thing. Things are just rosy with him in charge. Anyway, I will check out your other channel. I wanted to ask, natural gas, propane , or neither.

[@SmokyRibsBBQ]

Propane and hickory splits on this cook.

[@mrmudcatslim1004]

Thanks

[@ChrisSicking]

Why do you cook fat side down ???

[@SmokyRibsBBQ]

Depends on the smoker I'm using. I have done both, up and down. Just depends on the smoker. Thanks for watching!

[@comcfi]

I wish I could afford that smoker but I can’t because Joe Biden. Great looking brisket.

[@SmokyRibsBBQ]

Yeah the price has almost doubled for this pit since 2020 as well as so many other things. Sad for sure!