I Cook American Smoked BBQ For The Very First Time

[@QuangTran.]

I Would Learn More Tips On Smoking Meats! Any Tips Would Be Greatly Apricated!

[@tonysdadude]

Try makin your own rub. You have a vast supply of spices and having an opportunity to make your own “signature” rub that’s to your own taste. Can always alter the mix till it’s perfect. Great video.

[@leyley1970]

The burnt ends are cubed then tossed with a sauce then back on the smoker till it caramelizes the sauce helps the burnt flavor of the fat and sauce. My favorite..

[@maxrubanenko7182]

the flat came out dry and was done way before the point because you trimmed too much fat off. Ideally you want to leave about 1/4in of fat on the flat. This will allow the brisket to smoke evenly. When seasoning or making a rub make sure you use a heavy amount as that will help create that bark you want.

[@sirpwnzalot619]

Prior to wrapping and finishing in the oven, add some beef stock to the foil packet to reintroduce hydration! Makes a big difference. Imma need a plate asap

[@ClassyJohn]

QT Please watch Mad Scientist BBQ. He is pretty knowledgeable on how to smoke meats. Please don't remove this message...

[@ShanjaiPatel]

Quan cooking again! I’m Indian and he taught me how make the best fried chicken 😊

[@HoustonEats]

I love Fried Chicken! How do you make yours?

[@QuangTran.]

Thank you so much for your support my friend!

[@DJackson747]

I feel like I'm watching history being made here. The best thing about cooking BBQ is that you get better and better at it the more you do it.

[@QuangTran.]

I will work on this daily. Thank you for the tip my friend

[@johnisfy]

Leave more fat to protect the brisket Low and slow is key Season high for more even surface coverage. Don’t rub the seasoning it, pat it Use butcher paper instead of foil Rotate the brisket on the smoker to allow temps to catch up from point to flat etc Have fun with it!!

[@Adam.Short.]

Very thankful for cows you are a blessing

[@HoustonEats]

Agree! 🤣

[@dedequinney]

Agree 💯👍🏽

[@i_am_sac_town6777]

Preheat the smoker to a low temperature, like 225°F. Place the brisket fat-side down on the smoker grates. Smoke for several hours, or until the internal temperature reaches 165°F. Wrap the brisket in butcher paper to retain moisture Continue smoking until the brisket reaches an internal temperature of 202-205°F. Let the brisket rest for at least 3 hours or more. This allows the juices to redistribute and gives the brisket the best texture. If you let it rest for more than an hour, you can put it in an insulated cooler to keep it at a safe temperature. And you will have the best brisket you will ever have and please use salt and pepper you will get the best bark you will think me later.

[@karenvu1098]

super exciting to watch you venture into making bbq! keep up the great vids :D

[@protomanv5481]

Appreciate the content, Quang! Food looks amazing as always ☺️

[@Cheeks-z2d]

Hey Quang, overall looks good but a few key points as I cook brisket all the time. 1.) Dont over trim the brisket but take off the thick deckle of fat. 2.) Dont Rub the seasoning just pat it on the brisket to make sure you build a nice bark. Helps also if you go with just a pepper heavy seasoning. 3.) Dont pull just off temperature of 203F, do the jiggle test and poke with an instant read thermometer and it should feel like a knife going through butter cause every brisket is different. 4.) Butcher paper wrap or Foil boat is what I noticed works the best for pellet grills. I use both methods still on my offset smoker. Overall pretty good for the first brisket. 🥳🔥

[@Dwack821]

Solid brisket! Low and slow is the key! Some tips I’d like to share from cooking my own briskets at home: - Leave more fat on the flat to protect it from the heat. The low and slow cook will help render the fat while protecting the flat from cooking too fast. - Throw the extra fat trimmings into a tray and let it smoke with the brisket for some smoked tallow - More seasoning to help create the bark. I use salt, pepper, and a bit of garlic powder. More pepper to give it the dark crust color. - Let it cook low and slow. I do 200 degrees Fahrenheit with super smoke on (idk if your model has this). I let it cook over night, about an hour per pound on the brisket. - once it reaches about 165-170ish internal, you’ll hit a stall and the temp won’t move for a bit. That’s when I wrap my brisket in Butcher paper. I throw some of the smoked tallow in the paper and on top of the brisket, then throw it back into the Traeger at 225 until internal temp is 202. You definitely want to make sure pushing a probe through the meat feels like soft butter. - Once the brisket is tender and at temp. Let it cool for about 10 minutes outside the Traeger, then throw it in a cooler to rest for about 2-3 hours. P.S: I’m scared of my Traeger blowing up too but as long as I clean the pellet pot at the bottom after a few long cooks, it should be fine. I love your content, keep up the good work!

[@Nobrowfitness]

Quang you HAVE to try n make THAI BOAT NOODLE. It’s thailands version of pho! Been asking foreverrr

[@QuangTran.]

Would love to try this one day

[@1Staggs]

Yum !!! That looks like an amazing meal !! Great job my guy !! I see other people use butcher paper for the last part of the process. Maybe that will make it even better !! ❤

[@SonnySaigon]

Great video brother, I noticed Vietnamese cuisine is very popular in the states rn, u should make another “traditional Vietnamese dinner”. Include mainstream dishes like ban xeo,bun Bo hue, banh mi,vermicelli,etc.

[@GGMKJMMNMN]

1:27 MUSTARDDDDDDDDDDDDDD Kendrick Lamar Voice 😂🤦🏾‍♀️

[@Just_the_Q]

Need to watch a brisket trim video

[@JC-kv7fz]

You rocked it my man! we try our best with our pellet smokers. Its a learning experience but yours looks fantastic. Well done! Minus forgetting to add enough pellets 🤣

[@joroberts484]

I’ve always loved the videos and recipes from Hey grill, Hey. She has the best home made rubs and seasonings and her Dr. pepper beef jerky is delicious.

[@YvonneEmmett-h5c]

Definitely looking great, clearly you enjoyed the products of your labour

[@QuangTran.]

Thank you my friend

[@miikeee_e240]

My favorite binder recently is Chin Su hot sauce and it’s frickin amazing 🤌🏼

[@chriswheeler155]

Been around since this was a fitness page with 11k subscribers. Don’t ever change.

[@tonysdadude]

You’ve definitely takin it up a notch or two! Da mans on 🔥! Looks fantastic and wish I could try it. Great job.

[@CitBluePatrol]

Buddy you need to come to the us still not American bbq also you don’t cook you collards long enough they still look crunchy when you cook them but do like that you are willing to try things from all cultures thanks my guy

[@QuangTran.]

Would love to try the originals one day!

[@isaacjohnson6517]

looks good quang!

[@gaetanomanila8894]

Have to watch Malcom reed how to bbq right he makes some mean bbq on all different pits

[@foxybrownbabe2560]

Agreed! I came here looking for this comment! 🙌🏾🙌🏾🙌🏾

[@marco785]

No do the test!! How do we know it’s tender? 😂 we all saw the tug you tried! We don’t like being lied to! 😂

[@QuangTran.]

I will do it next time! 😅 I was scared

[@magpuldynamix]

Pro Tip: Trim off enough fat off of the point & flat to where the red meat isn't exposed. From there, start the process for "The Texas Crutch" (AKA: The Texas Steam). Your brisket will come out great! Looking forward to seeing more of your BBQ content!

[@melvinhamilton670]

Tran on the burnt ends you are supposed to cut them up, cover them in sauce foil them and cook them for 1 hour.

[@QuangTran.]

Thank you for this tip my friend

[@hasannaomir.3037]

You enjoy eating!!!! And I enjoy watching you enjoy eating!!!!

[@QuangTran.]

Thank you for your support always my friend!

[@douglasmijangos3327]

Same thing happened to me when I was a 10 years old.. my mom’s friend came to our house one day and made Sandwiches 🥪 in the oven.. I loved them, so the next day I tried making them too.. nobody was home except for me.. I turn the oven on and it wasn’t getting hot.. I noticed the fire under the oven was off.. so I searched in the kitchen for matches for like 15 minutes.. and since I had left the oven on .. it filled wit gas and when I found them I turn one on the match and put my little hand in the oven to turn on the flame 🔥 🤦🏻‍♂️ and it blew up and my eyebrows burned off 😂 when my mom came home she asked “what happened!?!” I said “nothing happened.. I didn’t do anything” and then she said “Where are your eyebrows!?!?” 🤦🏻‍♂️😂 I had to confess what I did 😂

[@whodis2792]

''Where are your eyebrows'' had me howling 🤣🤣 like you took em off and placed them somewhere lmao

[@douglasmijangos3327]

@ 😂 no the explosion of the Oven when the fire 🔥 blew up it burned my eyebrows off 😂 so when my mom asked “what happened?” I didn’t know she was looking at me and I had no eyebrows since I couldn’t see that I burned them off 🤦🏻‍♂️😂

[@whodis2792]

@@douglasmijangos3327 LOL know I understood that hahaha, it's just the way she phrased it. ''where are they'' as opposed to ''what happened to them'' lol

[@QuangTran.]

😅

[@tawanacooke4438]

Thanks for sharing ♥️.. blessings to you and your beautiful family 🤗

[@QuangTran.]

Thank you for your support my friend!

[@teresaburgos7746]

hi your food always look so good and I hope you are doing well and the family to great videos

[@trap_sensei0572]

I hate that it took me three years to find this channel again…. Guess we binge watching for the next months ❤️

[@mdphds2161]

Quang Tran must travel to Texas to try the BBQ someday! Also, highly recommending rendezvous with Joel Hansem amd Scott Eats in Canada!! THey will be able to enjoy your feasts!!

[@jdlm09]

If you don't want to eat it right away, here's what I do: 1. Cook it to your final temp. 2. Rest it until it gets to around 155-160f internal 3. Vacuum seal 4. Sousvide it at 150f until ready to serve. What this does is that you can safely rest the brisket (one of the most important steps for smoking briskets) and serve it whenever you want it to be served. You can use a combi oven, or regular oven if you don't have a sous vide.

[@bradpikini9478]

My friend, I would love to have some of that delicious looking Brisket! 😋

[@94burb1]

Amazing. Greetings from Texas!

[@brianlevel7669]

You honestly don’t need the binder, it’s back and forth about whether it is beneficial but based on my personal experiences I get a better smoke flavor without a binder. I use course salt and pepper only every time also to allow the smoke flavor to penetrate through the bigger granules. Not a pro but I’ve learned a thing or two and what works best for me 😅

[@jose162002]

!!!!! Please clean the burn chamber every other long cook and wipe the excess grease, To prevent interior fires and and auger problems.. awesome video as always. 👌

[@QuangTran.]

Will do my friend! Thank you for this tip

[@Jo-Froggy]

Oh wow… U r just amazing I loooove ur videos 😊😊 that meat!! Oh my days! Much love as always 🥰🥰🥰🥰🥰

[@pamelasawyers2329]

Why did you put it in the oven instead of putting it back on Traeger with a lower temperature, like 200° ?You want the smoke for the smoke ring and bark!

[@CynM.]

He ran out of pellets

[@QuangTran.]

I’ve ran out of pellets

[@03eeon]

Quick time! LET ME GET A PLATE!!!!

[@ConejaMala77]

I think you did a great job. It looks delicious.

[@douglasmijangos3327]

“Why do some people think it’s childish to squeeze your meat” Pause 😂

[@toolbaggers]

If you think about it, that is when you actually become an adult.

[@uwilnvrkno]

Looks good for your first time on a pellet grill. I baby sat my grill taking naps the first few times but as long as you refill the pellets before you head to bed you should be good until the morning. As long as you have a 2nd probe that monitors the ambient temp to make sure it doesn't flare up in heat or drop due to pellet clog then you should be good to get your rest.

[@QuangTran.]

Thank you for this tip my friend!

[@arizonatucson1562]

Looks yummy great job

[@ChrisGarcia-fu5ns]

You still got it bro🔥

[@CynM.]

Quang, your food looks good.

[@leondadean4085]

Dat brisket look bomb 💣

[@bannedfromtv2102]

Looks good and I'm looking for some brisket near me for lunch now. You'll probably have the diehard smokers chiming in on what you should've or shouldn't have done but looks good to me.

[@ianmangiameli7712]

Use thicker black pepper and a lot of it to help the bark and invest in an offset smoker once you learn more. Pellet smokers are good but you can never replicate what an offset can do.

[@jstraus72O5]

Inject! And burnt ends cut into cubes and sauce them up along with browns sugar. Honey and butter in a aluminum pan and smoke for about an hour

[@QuangTran.]

Will do this next time my friend. Thank you for this tip

[@jstraus72O5]

@QuangTran. bbq is all about trial and error. You'll get there just keep trying and you'll find your style . I'm night and day when I started 6 years ago

[@Newbecollector]

Been eyeing the same smoker

[@QuangTran.]

I’d say it’s a great smoker for beginners for sure. Very easy to assemble and use

[@lazyblazer]

@@QuangTran. It's a very solid entry level smoker. 100%

[@stufoo]

that mac and chee look phenomenal

[@jamiehaprer9991]

Quang this remind me of the Famous Dave's platter, your food will come out on a old school metal garbage can top. They give you brisket, fried chicken or baked, baked beans,slaw, sweet corn muffins, fries and corn on the cob. And you have variety of sauces on your table. Famous Daves brisket melts in your mouth. Your food looks great Quang!!!!

[@QuangTran.]

I will have to look into this and it sounds delicous!

[@mikesilva8493]

20 yrs from now. This dude still wears black t shirts. My wife would tell me get off the black tee shirt if your going to keep posting. 😅

[@QuangTran.]

These black t shirts cost me $3.00

[@danielgonzales6809]

All I wear is black t shirts from H&M and that’s what I’ll wear forever lol 😂

[@mikesilva8493]

Its called sence of insecurities. Black hides imperfections. 😆 🤣 😂

[@Javo51]

@@mikesilva8493 Unnecessary.

[@mikesilva8493]

@ javo Why and Why hide.

[@bluedrew4593]

The pasta is called Orecchiette and you should make it from scratch sometime its easy!

[@Isaiah55-8-9]

Let it form a crust, looks great

[@QuangTran.]

Will do next time my friend. Thank you for this tip

[@douglasmijangos3327]

I can go to a buffet or a food eating contest.. get home and be full as fuck.. and Quang’s videos will still make me hungry 🤤 that BBQ and all the sides look so good 😋

[@QuangTran.]

Much love my friend! Thank you!

[@douglasmijangos3327]

@@QuangTran. love you too bro .. been watching your channel for like 5 or 6 years now .. or maybe even more 😂 God Bless You and your Family Quang.. Happy Holidays ❤️

[@PhilipChen1]

Finally the Quang Smoking Arc Begins!

[@QuangTran.]

Let’s do!

[@JocelynInzunza-xv7lg]

Tasty lol you’ll get better the more you smoke things 👍🏼

[@QuangTran.]

Thank you my friend!

[@TheD510addict]

Id say, leave more fat and put the fatty end towards the hotter end of the cooker and wrap before its done. Cook slower to render more fat in the muscle.

[@QuangTran.]

Since I’ve cut so much this time, I will be taking this tip in next attempt. Thank you for this tip my friend

[@amanda69336]

Looks amazing ❤🇨🇦

[@QuangTran.]

Thank you Amanda!

[@shutupandeatasmr4498]

Making BBQ on the smoker is a straight up art. I don’t have the patience for it. Only thing I’ve done is smoked ribs once and they were fire. But damn, get somebody else to do it😂 my family loves to smoke meat so I’m lucky that we have bbq masters in the house

[@QuangTran.]

Definitely some patience is needed for sure! I was very impatient for most part of it 😅

[@CorgEV]

15:23 Delicious bbq, Traegers really need to sponsor you now, for staying up late. Health first!

[@LeonardoSchopenhauer]

20:15 You made a vid about it on KZbin. The Filipino Food one, I remember.

[@ettorecolonna7942]

The pasta Is called "Orecchiette", (litterally small ears 👂🏼) Is a typical pasta format from southern Italy, exactly from Bari in Puglia region! Cheers!

[@leonardlemaire9359]

You got to put the burn ends back on the traeger with barbecue sauce and put foil over them and let them get sticky. Probably about 30 minutes to an hour then uncover them and do it for another 15 or 20 minutes at 300.

[@QuangTran.]

Thank you for this tip my friend

[@TheGeoff032]

Add a kitty sugar to the greens that will get rid of it being a little bitter.

[@norp7374]

My guy, good try and I’m sure this was tasty but it’s not American BBQ. You need to come to the US, visit Texas to experience real American BBQ, and THEN try to recreate!

[@QuangTran.]

Would love to visit one day and try the originals

[@toolbaggers]

@@QuangTran. They are not the original. Texans are allergic to spices. They only use salt and pepper for BBQ.

[@bilb885]

@@toolbaggerswhose the original then? Also that’s what bbq sauce is for

[@hirolla74]

Quan doesn't know that there are several states that have their own version of American BBQ. So he makes his own to appease us Americans but we just nitpick him. lol

[@moaonaabe8955]

And man you NEVER EVER EVER EVER eat it straight out of the smoker,when it reaches 205,you wrap it in a towel and put it in a cooler for “a minimum”2 to 24 hours and it will be like heaven

[@hirolla74]

He don't know. He don't watch 'how to smoke brisket' on YT. He too focused on his channel.

[@moaonaabe8955]

@ SHHHHHHHHHHHH

[@paytonturner1421]

It's an awesome spread out you made it was very delicious and awesome for you to do that.🎉❤💯👍🏾😎🤤😋🔥

[@QuangTran.]

Thank you my friend!

[@DaSok1331]

Now put it in a Banh Mi.

[@QuangTran.]

I feel like it’s a must!

[@TallAndThin123]

never had bbq like this before looks great though quan GG

[@QuangTran.]

Thank you my friend

[@TallAndThin123]

@@QuangTran.

[@moaonaabe8955]

And the temp stopping is called the stall,every brisket does,you just have to let it ride.

[@QuangTran.]

Thank you for this! I was losing patience over this part here

[@moaonaabe8955]

yea every brisket and shoulder and butt all have a stall period and you can either let it ride thru or bump your temp up till it gets thru it then lower your temp back down.

[@thelastgamurai]

The Last Gamurai has just subscribed

[@QuangTran.]

Hello last gamurai

[@HazelCrawford-e8n]

You are a real chief, you can cook Quang Tran everything looks yummy 👍🏼👌🏼

[@QuangTran.]

Thank you my friend

[@ronaldlefavour1987]

looks fantastic tran except wouldnt call those necessarily cordbread looks a little more like a dinner roll maybe a little more cornmeal or less flour next time but all in all looks delectable

[@Tender0270]

pat thhe seasoning on not rub

[@QuangTran.]

Thank you for the tip!

[@moaonaabe8955]

MAN YOU DESTROYED THAT BRISKET.you need to leave enough fat all over the top of the brisket so it don’t dry out and for the love of God you only need like a tbls of mustard on each side just for a binder then you cook it to 165-170 then you wrap it and cook it to 203

[@QuangTran.]

Thank you for this tip my friend. I will be taking this all in for my next attempt

[@hirolla74]

He didn't do the pull test on the flat end. He just cut it in cubes and ate it. You know those flats aren't tender.

[@moaonaabe8955]

@@hirolla74 SHHHHHHHHHHHHH

[@philmccracken904]

Next time put the beans in the smoker as well. It will take them to another level.

[@jeremyyappy]

I need to connect you with my friend Charles here in Chicago! He's doing Texas/Chinese-Viet BBQ!

[@jordanmedina824]

You cut the lean the wrong way my guy! The grain goes the other way on the lean

[@QuangTran.]

Thank you for this tip my friend!

[@Stevejokess]

Love from India bro

[@QuangTran.]

Thank you my friend!

[@hasannaomir.3037]

I want some😮

[@moaonaabe8955]

And you should only cut those pencil thick.always always alway take the temp to 203 to 205 or it will be tuff as leather

[@QuangTran.]

What’s a pencil?

[@moaonaabe8955]

@ the thing you write with in school

[@JubeiKibagamiFez]

1 17...... I hope you filmed the tallow rendering. I'm curious what temp you rendered at. Another channel I watch did a video on homemade pork lard, and she rendered in the oven at no higher than 260F for 6 hours or something. She said anything above 260F makes the unhealthy lard.

[@QuangTran.]

Thank you for this tip and head up! I should’ve have showed the process of rendering but it was just low and slow on the stove top

[@that24fpsguy72]

Nice one Quang!!!

[@Tipper1941]

orecchiette pasta is flatter than shells. I think it means ears but don’t quote me cuz I’m not Italian. You need to start the smoker early in the morning so it finishes during the day. It’s what those bbq places do. If you do a pot luck, I’ll bring Japanese potato salad.❤yum.

[@QuangTran.]

Thank you for the tip my friend! Come through! Haha

[@Chasingflavorz]

You need to redo a brisket pare. Smoke it all the way. No oven.

[@QuangTran.]

Will do my friend. I actually didn’t know how much pellet I needed and I ran out of it. I will get more next time

[@MrX8503]

Less mustard. Some of the top bbq uses just water as a binder.

[@QuangTran.]

I will give this a try another time my friend. Thank you for this tip?

[@EzEManning]

trust me quang smoking meats will get easier for you 🙏🙏 but take on some smoked ribs next pleaseeee!!! much less stress than brisket especially it being your first thing you smoke

[@QuangTran.]

Thank you for this my friend and I will tackle on this next

[@user-ef7wk6gb4k]

You have the bug... you are going to own a stick smoker in the next 5 years... lol

[@aldwinwong5192]

The pasta is called Orecchiette, meaning little hills

[@QuangTran.]

Thank you my friend!

[@dumbbo123]

Beef Brisket anytime of the day, that looks amazing!!!

[@tuhj0k4r]

do you still keep in touch with that bbq guy you went to his house before?

[@chrysopylaedesign]

Well done Quang!! That is some legit looking BBQ. Next time (like you said) don't cut off as much fat & that 160F-170F deg temp the meat got stuck on is typical.....just keep the temp. going & it will get past that & get to your ideal finish temp (190-200F). Also, cut the brisket thinner....about 1/3 - 1/4 the thickness you were cutting (bc, the brisket is so juicy the thinner slices are nice & tender & juicy & they fall apart in your mouth even easier when they're thinner). Quang, keep going on your BBQ adventure....you are just at the beginning of something I believe you will excel at & find much pleasure in; even more than you can imagine now. GO Quang......GO !!!

[@QuangTran.]

Thank you so much for these tips my friend!

[@antoniogoris8419]

THE FRIED JALAPEÑO GOUDA BACON MAC🤓 I’m bouta do that tomorrow

[@QuangTran.]

I hope it comes out amazing my friend!

[@j.j.6535]

Great job!!!! Bet its super delicious!!!

[@MzMineFind]

Use butcher paper. My husband wraps it in the butcher paper towards the end and continues to smoke with it. Helps keeps the meat moist

[@QuangTran.]

Thank you for this tip!

[@MrFat1337]

top some of that on pho!