THE VIRAL BRISKET

[@TheDawgfathasBBQ]

Good looking brisket bro!!!

[@Smoke_N_EmbersBBQ]

Great video. I agree if you use mayo just a light layer.

[@OrozcosKitchen]

I was going to Dog this video because Mayo is disgusting to me and I wouldn’t ever cook with it like you did. HOWEVER i see that you were doing a copy cat video and you were honest at the end that it was all hype. for that I will say great video man! No bs or fluff, good work man

[@dwaynewladyka577]

That's a lot of binder for the brisket. The brisket still doesn't look that bad. Cheers! 👍👍✌️

[@edubsoultrain6792]

Thanks for the video. Looked to me liked u ruined the bark when you rubbed the tallow onto the brisket when you were doing your second wrap.

[@GrillSergeant]

I think having too much mayo was the main issue. When I don't use a binder, that bark is set on the brisket. This one, I could wipe off easy. Thankfully, it still tasted good. LOL

[@gharv1313]

Fantastic job Andrew 👏, definitely 🔥 🔥🔥. Have a awesome weekend brother 🍺

[@KSFrostLovesJesus]

Looks Delicious! Would love to learn how to do that!😮❤

[@keithtrosen7954]

Good video. Interesting to see s different take on brisket. I shook my head no through the binder and rub but it was sn experiment. I tallow the bottom only. No binder usually. Very nice smoke ring and curious to hear if the binder blocked some of the smoke? Look forward to your next video.

[@tct9mm151]

Mayo!? Whoda thunk! GREAT VIDEO SARGE!!

[@AlLunacyQing]

Love experiment videos and this one was pretty cool! But that Pellet grill butcher paper on an offset cooker? 🤔 Lol - joking! That brisket looked super juicy! Cheers bud!

[@TherealSoxfan85]

Looks great as always, buddy

[@RicsBBQSpecialties]

Gotta say the intro looked absolutely Netflix quality. The end product though………

[@BrisketMedic]

Great job amigo.

[@felipestevens2719]

hmmmm drooling hmmmm want some now

[@dennis9358]

man, you season then flip it over into the mayo covered cutting board. ...more pepper....i'll still take a sammich...😁😅

[@judgewepbbq]

Good cook...I'll stick with fat-free peanut butter for my brisket binder, bark-a-riffic! 👀 🥩 🔥🔥

[@RodStiffinton]

What kind of flavor does that do to your meat? Great bark from it? Any reason for fat free?

[@judgewepbbq]

@@RodStiffinton it does not add flavor; that's why I go with fat-free so it doesn't "linger", once the rub/bark is established, it is gone so to speak.

[@lonestarsmoked]

I might have missed it, what was the total cook time on the offset?

[@GrillSergeant]

It was about 12 hours

[@curtisrogers4190]

I have used Mayo on all my briskets, but in my opinion you used way to much mayo. Just a light smear for the seasoning to adhear to is all you need. I am sure the taste was spot on though, yum!

[@lorenoconnor5789]

Next time put the fat back in the smoker and make brisket cracklins. Beef crack!!!!! So good.

[@johnricks1630]

Why would you rerap the brisket in tallow when it was already covered with tallow in the original butcher paper ?

[@GrillSergeant]

So wrapping the brisket for the first time is to help with bringing the internal temp to above 200. After it hits 200+ you will want to unwrap the brisket to stop the temperature from keeping on climbing. I like rewrapping the brisket in tallow and new butcher paper because the new paper holds up a lot better when resting for a few hours.