No Wrap Brisket | Offset Smoker

[@bjsbackyardbuckeyebbq5820]

Your brisket videos are a requisite for me, like continuing education, excellent job as usual, you bark is off the scale, great color, 👏🏾👏🏾👏🏾

[@mamaandpapajoe]

Thanks as usual BJ, we appreciate those words

[@troyv8302]

Watching you trim a brisket is like watching an artist paint, just mesmerizing. Brisket looked fantastic CJ.

[@mamaandpapajoe]

You know it's my therapy Troy, thanks.

[@user-od4op6ng9y]

You nailed the cook Chief. Props for not even squeezing the meat to show how jucey it is like all the sheeple out there. I could tell it was juicy and cooked to perfection. Keep it up champ!

[@mamaandpapajoe]

I appreciate that G! Thanks for watching.

[@Trumpetmaster77]

It’s all about the No wrap overnight while I’m sleeping baby! Great cook CJ!

[@mamaandpapajoe]

We gotta challenge ourselves once in a while man. Thanks for watching.

[@wcneathery3100]

That brisket came out beautiful CJ. Thanks for sharing the journey.

[@mamaandpapajoe]

Thanks for watching WC!

[@MrRebar15]

*Mama and Papa Joe* I'm gonna have to step up my game if I want to keep up, thank-you sir for taking the time to bring us along. GOD Bless.

[@mamaandpapajoe]

Always looking to level up our game is the only way to go Mr Rebar. Thanks

[@goodman4773]

What a beautiful job. You must have a bunch of friends to make sure none of that goes to waste. Good for you.

[@mamaandpapajoe]

I've got neighbors that know what to expect when they smell smoke Goodman. Thanks

[@Cbizzle83651]

The immaculate trim. I know the finish product is going to be fire!!

[@mamaandpapajoe]

Thanks a lot Cbizzle, I appreciate it.

[@smokinjoeprestwood5889]

Delicious looking brisket, Clarence 😋😋😋

[@mamaandpapajoe]

Thank you very much Joe! 😋

[@thegalleryBBQ]

That brisket right there is Dawg and Smokin Joe territory. Beautiful job buddy. Amazing video.

[@mamaandpapajoe]

Much appreciated Tommy, thanks for watching.

[@AlLunacyQing]

Loved the shape of that brisket! Great job CJ!

[@mamaandpapajoe]

Much appreciated Al.

[@M1keWrites]

You’re videos need a hunger warning on them. I’m starving now. Beautiful trim and great finish.

[@mamaandpapajoe]

🤣🤣🤣 Thanks for watching Cabby, we appreciate you.

[@GorillaJoesBBQ]

Thats a beautiful Brisket! And I love that pit! The slide out drawers are so nice! Great cook!

[@mamaandpapajoe]

Thanks so much Joe, this Cannon is a cooking machine man.

[@guybowers9094]

My man CJ. That's one good looking brisket. As I watch your videos I try learning from it and my brisket trimming has improved as a result. Thank you good sir

[@mamaandpapajoe]

That's awesome Guym I appreciate hearing that. Thanks for watching.

[@BigcatBBQ]

Great video again my friend

[@mamaandpapajoe]

My man, thanks a lot BC!

[@BigcatBBQ]

@@mamaandpapajoe that brisket had so much bark I needed a rabies shot after watching

[@mamaandpapajoe]

🤣🤣🤣🤣

[@44punisherable]

That brisket turned out as immaculate as your trimming job!! I agree with you, that's a long smoke but it does yield some pretty good results in the end! Love the onion trick, didn't know about that before. Thanks again for a great video y'all!

[@mamaandpapajoe]

Thanks as usual 44, you know I love trimming briskets. I agree that it was well worth the effort.

[@charles63063]

Papa Joe! You are the Brisket Whisperer. That's an all around beautiful job.

[@mamaandpapajoe]

🤣🤣🤣🤣 Thanks a lot Charles.... you da man.

[@shadesshades3715]

Love your videos. Keep it up

[@mamaandpapajoe]

Thanks a lot Shades, we appreciate your support.

[@michaelgutman4910]

Beautiful!

[@mamaandpapajoe]

Thanks very much Michael! Much appreciated.

[@GalleyoftheSun]

Awesome job Papa Joe! That trimming job resulted in a piece of art! Love the anti-curling onion trick! Gorgeous result!

[@mamaandpapajoe]

Thanks a bunch! It's one of my favorite proteins to cook.

[@bcgardeningexperimentshomestea]

Thanks for sharing. 😊

[@mamaandpapajoe]

We appreciate you watching BC, thanks a lot.

[@FracDaddyBBQ]

Who needs Aaron Franklin when you got CJ on the pit try putting a water pan in the smoker chamber to help with moisture

[@mamaandpapajoe]

🤣🤣🤣🤣 Thanks Frac!

[@hakanduranl]

looks awesome

[@mamaandpapajoe]

Thanks very much Hakan.

[@Xpyburnt_ndz]

That was a long one CJ, but it came out FABULOUS!!! 😋😋😋 ~Chris

[@mamaandpapajoe]

Yes it was Xpy but well worth the effort.

[@KevinStaggs]

The pitmaster strikes again! Awesome. I understand the time argument, but the payoff sure looked good.

[@mamaandpapajoe]

I agree it's very well worth the effort. The beef flavor is intensified.

[@OldCountryCooks]

Outstanding cook and beautiful brisket! Great cooking!

[@mamaandpapajoe]

Thanks a lot Chef, it was a long cook but definitely worth the effort.

[@Nuke-dh9hy]

Best looking briskets on KZbin. From the trim down to the finished product.

[@mamaandpapajoe]

Much appreciated Nuke! My competition background forces me to details even cooking here at the house. Thanks for watching.

[@dwaynewladyka577]

Good looking brisket. Awesome. Cheers! 👍🏻👍🏻✌️

[@mamaandpapajoe]

Thanks for watching Dwayne, glad you enjoyed it.

[@BrisketMedic]

You’re 100% correct Cj. I love a no wrap, but damn it takes a long time! Great video my friend.

[@mamaandpapajoe]

Yessir, all the flavors are intensified.

[@BigD-powerstackbbq]

I think I will cook a brisket this weekend for the football games after watching this what a great looking brisket!

[@mamaandpapajoe]

Get her dun Big D! How ya been? Thanks

[@BigD-powerstackbbq]

I’m good hope you all are the same 😁

[@judgewepbbq]

As always...the Picasso of briskets...great vid/cook! 👀 🥩🥩

[@mamaandpapajoe]

Much appreciated my man!

[@brianveestrom6784]

The fat render looked amazing. Thanks for taking the time to do this style cook CJ.

[@mamaandpapajoe]

How are things going brotha?

[@brianveestrom6784]

@@mamaandpapajoe Doing really well. Our kitchen "refresh" is coming together nicely. (replacing the counter and cabinets - thank goodness we have a small kitchen.) Still have all 10 fingers. 8^)

[@mamaandpapajoe]

🤣🤣

[@TDubb-BBQ]

Good looking brisket and man that trimming is a work of art !!

[@mamaandpapajoe]

Thanks T, this was a long cook but the results were well worth it. Thanks for watching.

[@tylerp4390]

Beautiful brisket. Thanks for the video!

[@mamaandpapajoe]

Thanks very much for watching Tyler!

[@WreckEmTxTech]

Sensei! Excellent brisket cook!

[@mamaandpapajoe]

Thanks very much for watching WreckEm TXTech!

[@gharv1313]

That’s a awesome job CJ! Took some time but, results were amazing 👏. See ya on the next cook! Cheers 🍻

[@mamaandpapajoe]

Thanks very much Bat, sooo worth the effort.

[@cooknbbq53]

Awesome brisket, brother CJ .Looks nice and tender.

[@mamaandpapajoe]

Thanks a lot Ron, much appreciated!

[@gunjunky187]

Amazing trim job and great looking brisket. I've never cooked anything without wrapping. I've always been afraid with brisket but I haven't tried it with a butt either and they're practically impossible to mess up. I'll have to give it a go soon.

[@mamaandpapajoe]

Thanks very much John, there's something about not wrapping that really intensified the flavors. Start wirh a cheaper brisket then work up.

[@sbstoner]

nice trick with the scissors on that trim will have to try it next time around.

[@mamaandpapajoe]

Please do Sbstoner, they really get the job done!

[@Dranomoly]

Great video! Shout out to the camera work too!

[@mamaandpapajoe]

Thanks a lot for the compliment Dranomoly, my wife does the shooting when she's not at work. We appreciate you watching.

[@MattsArchive]

Textbook. Looks great.

[@mamaandpapajoe]

Much appreciated Matt, we appreciate you watching.

[@MoneyOverEmotions]

Delicious 😋 Looking

[@mamaandpapajoe]

I appreciate you watching our videos Freedom! I don't eat a lot of brisket but I love the process of trimming and cooking them. My neighbors love it.

[@dime628]

Thanks for the video, I've never used an offset smoker, so I'm hoping you can answer a question about the firebox. You check on the brisket at the 4 hour and 6 hour mark, how often do you think you were checking on the fire during this time? Could you roughly tell me how many logs you think you added throughout the cook?

[@mamaandpapajoe]

Great questions Dime!. I cut my mini sticks smaller than most because it give me easier temperature control. How many sticks you use is going to be determined by how large/hot a fire you are running. I was maintaining temps between 225-250, adding a stick every 35-40 mins or so. Keep in mind, this Firebox is insulated. My guess would be 20-25 smaller sticks. Your timing becomes easier once you learn how your pit burns.

[@dime628]

Thank you@@mamaandpapajoe

[@lynnallen1315]

Looks absolutely delicious...as usual.

[@mamaandpapajoe]

Thank you so much lady. 😋

[@BtappinHD]

Oh man that prime looks so much better than what I've been getting

[@mamaandpapajoe]

Thanks Btappin, this one really did turn out nicely.

[@kend2006]

That beautiful brother! 💯

[@mamaandpapajoe]

Thanks very much for watching Kenny!

[@danielhipsman7287]

Sir that looks amazing

[@mamaandpapajoe]

Thanks very much for watching Daniel.

[@daddydutchbbq]

Yep, that will be good eating for sure ! I'll take the fatty end !

[@mamaandpapajoe]

The only way to go DD!

[@getyershells]

Fantastic looking product, Sub’d

[@mamaandpapajoe]

Much appreciated Getyershells, thanks for watching.

[@caseyaddison2014]

I like this sir!!! I noticed you didn't wrap it, you didn't stick a probe in it to monitor the temperature of the meat. I think i'll give this a try!. So when it's done (to the bark color I like, take it out, wrap it, and put it away??) You mentioned in a warmer do I need to keep it warm, or just put it in a cooler as I've seen done before??

[@mamaandpapajoe]

Thanks for watching Casey. I don't normally monitor temps while cooking but I do probe towards the end checking for tenderness/doneness. If you have access to an electric warmer/oven that can sit at 150f, it's a great way to finish and rest a brisket over longer times. If you don't, wrap it well in towels and stick in a cooler.

[@caseyaddison2014]

@@mamaandpapajoe thank you so much for your reply it means a lot sir!!

[@grzegorzcaputa]

👍👍👍

[@mamaandpapajoe]

Thanks a lot!

[@VitelWirelessPlan]

Great video! What temp did you use to hold your brisket for 10 1/2 hrs, 140?

[@mamaandpapajoe]

Thanks for watching, I held the brisket at 150.

[@VitelWirelessPlan]

Thanks@@mamaandpapajoe

[@thedavishkitchen]

Man that looks good!👍

[@mamaandpapajoe]

Thanks Davish👍, it really was.

[@jeffreycollier1805]

Papa Joe, in your opinion, is prime worth the extra money? Does a prime cut add any extra elements of complexity to the cook? I usually go with choice since I did a prime last year and it just seemed like it was just too fatty to render it correctly. Probably my error and I was challenging myself by cooking on a Webber kettle grill set up to low and slow. So much fat that the bottom adjustable vents became permanently stuck due to the layers of baked on fat. Pain in my behind.

[@mamaandpapajoe]

I absolutely think Prime is worth it, just keep in mind that on occasion, you'll find a cheaper Choice brisket as nice or even better than some Primes.

[@mamaandpapajoe]

I cook them all the same.

[@jeffreycollier1805]

@@mamaandpapajoe I do get some choice Costco briskets that are darn close as well as the whole ribeye cut. Thanks for your help!

[@ketokarbs3671]

Subscribed AWESOME channel

[@mamaandpapajoe]

Your support is appreciated Keto! Thanks for watching.

[@Werno15]

Curious if you've tried a "hot and fast" brisket on the offset? Maybe push 325-375F...?

[@mamaandpapajoe]

I've cooked many briskets using different pits and different ways but I've never done a hot and fast on the offset Werno. Thanks for the idea, I'm putting it on the calendar.

[@Werno15]

@@mamaandpapajoe You’ve got my subscription! Looking forward to it. 👊🏻

[@mamaandpapajoe]

Much appreciated!

[@charlesblackwell2501]

Would the mop sauce go with that brisket?

[@mamaandpapajoe]

Oh heck yes Charles. I was out of it.

[@billbryant1288]

What warmer did you use? Temp?

[@mamaandpapajoe]

I used an electric warmer. 10 hr's at 150 degrees.

[@billbryant1288]

@@mamaandpapajoe Thanks! This video is very similar to the way I cook brisket except that I pull it before it's tender (around 185 to 190) and then rest it in a warmer (Vevor) at 145 for 12 to 15 hours. Oh, and I don't mind the long cooks now that I'm retired. Can't imagine it back when I had kids at home and had to be at work at 7:00 AM every morning.

[@mamaandpapajoe]

My warmer is also a small 4 shelf Vevor.

[@FritzFrank]

I have never tried no wrapping. I'm too scared. 😁😂🍻

[@mamaandpapajoe]

🤣🤣🤣 Is only meat man. I say go for it. You'll still end up with something good .

[@panchucko]

you smoked a meteorite, I bet it was tasty

[@mamaandpapajoe]

🤣🤣🤣🤣 It really was dude! The flavor was leveled up.

[@beforeandafterphotos]

So uh...can i just send you my briskets to trim?? Wow!

[@mamaandpapajoe]

🤣🤣 If only we could make that happen. Trimming brisket to is like a massage to other people. I'll love doing it. Thanks for watching.

[@ladyketurahinwaiting]

I love the fat so I don’t remove hardly any of it. After cooking the brisket it can be fried for yummy snacks.

[@mamaandpapajoe]

That's cool Lady, I'm not a fan of all the excess fat. I prefer to trim it off and use it in burgers and tallow. Nothing better than a thin layer of seasoned rendered, crusty smoky fat on that tender brisket slice.

[@MoesSmokeStackGrill]

Dang I want to eat that!

[@mamaandpapajoe]

My man! I keep waiting on you to drop one man! What's going on?

[@AzTurboMini]

It did look amazing but i feel your pain on having to babysit that cook. IMO there's nothing worse. You're whooped when before finished and annoyed throughout the cook! Lol Hey question, do you ever smoke whole or half loafs of bologna? Thanks brother man!

[@mamaandpapajoe]

Thanks for watching Turbo, was definitely a long cook. I've never been a real fan of Balogna and have never thought of smoking it.

[@AzTurboMini]

​@@mamaandpapajoeI kinda fell in love with smoked bologna when I moved to Knoxville in 1984. We didn't have it at any of our local BBQ joints in West Texas doing it back then so finding it in Knoxville hickory smoked and sometimes deep fried was a real treat for me. Excellent sandwiches.*If you like bologna! 😂

[@dwprado25]

What do you do with all the trim? Burgers? Sausage? Trash can? Lol

[@mamaandpapajoe]

Thanks for watching Dwprado, we've got videos of us grinding and making burgers, meatloaf, Kebabs, Lasagna, Tallow and chili among other things.

[@ynotbbq]

Gawd bless I miss HEB. Yeah, processors are acting like Edward Scissorhands on meth.

[@mamaandpapajoe]

You know it man. What's going on?

[@jamesgibson3242]

Amazing brisket. Maybe do a no trim brisket also and see how that goes. I just liked and subscribed!

[@mamaandpapajoe]

That's not a bad idea James. It wouldn't come naturally because I LOVE trimming briskets. Thanks so much for your support.