OPEN FIRE BRISKET: A Game-Changer or Total Disaster? | Al Frugoni - Open Fire Cooking

[@KenJohnsonUSA]

I respect the fact you showed a fail and didn't pass it off as a success. Every method has its limits. You tested the limits. Much respect!

[@keletienne7947]

Dude - love that you are trying something experimental! No apologies please we love you man!

[@alfrugoniofc]

thanks brother... that's what it's all about

[@artustbbq1195]

Love the honesty. I get the feeling this is one you will revisit sometime and absolutely smash it 🔥

[@gfoster3434]

Love that you tried something new. Did it your way and shared the truth with us. Even though the end product wasn't optimal, there are still a lot of information and tips to retain from this video. Thanks for sharing!

[@alfrugoniofc]

Thanks man

[@safeandeffectivelol]

My suggestion is to wrap and cook it first to break down the connective tissues and finish it up on the open fire for 3-4 hrs to get the crispy smoky barks

[@ningunoag]

Thats a nice idea

[@MatthewKleich]

Amazing honesty!!! It looked great

[@fwabnik]

Primera vez que veo este corte al asador pero te salió espectacular, se me hace agua la boca

[@blazingstarbbq]

Oh Yeah! Great Video Brother! I have been waiting for you to do this video! Love the energy and you a Natural for this tutorial videos. I think it needed to cook another hour wrapped. With brisket is more about probe tender than a certain temperature. Hot and fast methods on smokers typically go up to as high as 212 to be probe tender.

[@alfrugoniofc]

thanks Mike, yes I agree.. also let it rest more

[@glenm5679]

Thanks Al. It looks great, but it definitely takes a long time to cook to over 200F. Appreciate your video.

[@daddybeargrills]

Vamos! Al I always wondered what would happen over live fire with a brisket. I am going to give it a go now too just for the craic! Nice work🔥

[@fitzmiller230]

Some of the best open fire food i've every had was when I was in Buenos Aires, Argentina. Respect. That Rosemary Dab will add a ton of flavor. Obrigado

[@davezdude3200]

Love your energy, Al. Asador on the Pampas (with the gauchos if possible) is a bucket list item for sure...

[@alfrugoniofc]

Let's goooo

[@jpgiii85]

Al that foil pan idea was genius!!!

[@back40bbq24]

It looked delicious but odd not having the bark. Keep the content coming, Al. I love your channel!

[@alfrugoniofc]

thanks brother

[@jprieto86]

ARE YOU NOT ENTERTAINED? 😂 great content. That brisket was very juicy.

[@alfrugoniofc]

haha thanks

[@papascruffy]

That was a great looking brisket man, looks better than the black meteor i see all the time, please try again for the tenderness because it looked fantastic!

[@timgunn3670]

Beautiful place you have, nice place to work!

[@Daardo]

Vamooo!vamos a Austin a alentar a Colapinto???unos choris en el Circuit of the Americas!!!!!!

[@alfrugoniofc]

vamooooo

[@roberthousedorfii1743]

You don't know until you TRY IT. I'd say try to get a little more smoke on it, but looks good!

[@a15454]

Love it! Visca barca!!

[@tonyspencer9350]

The benefit of open fire is the range of temperature. For best results, I would think the Asador style should be used until 180 to 190 degrees. wrap and place on the satana maria. until internal hits 200 to 210 and probe tender. We all have opinions.

[@alfrugoniofc]

it's a good opinion, actually that was my plan , but I had to wrap because the internal temp wasn't moving at all. I didn't want to keep it cooking like that and dry the edges. Maybe without wind would work. In 4 years I'll try again..lol

[@dooski01]

Boludo if you ever have too much meat i live 1.5 hours from Boerne I am listo friend 😂 . Love this content.

[@atahau6600]

Love your videos, always great energy. 💪🏼

[@alfrugoniofc]

thanks

[@1984wasthebestyear]

I kinda did the same thing. I attempted to rotisserie a brisket on my Kudu, came out horribly. But it was fun to experiment!

[@stephpetit6622]

Très appétissant, super channel . Good job from France 👍

[@alfrugoniofc]

Thank you!

[@4sfire714]

Not bad and worth a try. You didnt go hungry! Agreed, the brisket is one of the toughest cuts to get tender. I personally prefer the lighter smoke though, just like asador ribs. You taste more of the meat than smoke. Like a good steak seasoned with only salt, let the flavor of the meat come through.

[@dennisfeldman56]

Great video Al - clearly low and slow is clearly more suited for a brisket. Asado as you have said is aggressive and meant for shorter cooks. Thats why many of us have more than one style of grill or pit. 😊

[@alfrugoniofc]

well said brother

[@jeffreycollier1805]

I wish you would've used the grill rig and probably use both options that the grill offers. Definitely give it a try to see what happens. I'll definitely watch it.

[@drevossmoker1]

Top class Respect from Dublin

[@alfrugoniofc]

thanks mate

[@shaneedwards367]

I would have ate it!!!! Thanks for the experience. I’ve cooked a half of a beef cow. Over an open fire It took 22hrs. I was curious what Jeremy (mad scientist) 17:52 was going to say. Great video my friend.

[@healthybodyawesomelife5640]

Super smart and experienced!

[@mohammedmustafa3791]

Man I was hoping you would do something like this, I want to try open fire Pastrami. Not sure if that will work, but this is definitely a good start.

[@alfrugoniofc]

interesting!

[@canasfiv]

GRANDE PAPAAA!!!! 🤤🤤🤤 Se ve espectacular!!!!

[@alfrugoniofc]

gracielaaaaaa

[@Rgdonaire_07]

Me gustan mucho tus videos. Pero no había que destruir el termómetro ;)

[@blueenglishstaffybreeder6956]

Can’t hate on the man for experimenting, well done Al, if it worked all the haters would be calling you a genius, at least we know not to waste our hard earned $ trying the open fire method, cheers from Australia mate

[@Liberty_DIY]

That was an honest test, now we all know how not to cook brisket. I think you did quite a good job either way. You should try my smoker, only 30 minutes south of Comfort.

[@alfrugoniofc]

Bandera ?

[@ItsWoodSK]

Please make a video on Entrana its super underrated here in the states but such a desired meat back in Argentina

[@guidoseminara369]

Excelente video! Algo distinto de ver, ya se puede sentir en el aire que ese brisket va a terminar siendo empanadas jajaj. Saludos desde Argentina y aguante el matador!

[@alfrugoniofc]

Gracias crack ... 🔵🔴🔵

[@lucasoscar]

for non spanish speakers "arrebatar" in this context could be overwhelm or overpower, its not the literal translation which would be something like "snatch" like you stole something

[@wchops7578]

Wonder if a 6 hour + rest would have helped it

[@federicodiaz1482]

You mean for keeping juices? 1 hour after made is enough wait

[@alfrugoniofc]

probably...

[@ebecerra85]

Wrap a towel around it, stick it in a cooler ?

[@wchops7578]

@@federicodiaz1482 For allowing the meat to relax and become more tender. Cooking brisket at that high of a temp lends itself to longer rest time

[@travis2511]

Yeah the rest would have helped tremendously

[@jamesperez4892]

Came out better than I thought . 4-6 hrs of rest would’ve helped it . Good job

[@jasonkrac2019]

Siempre un capo!

[@marceloavellaneda8408]

That’s mean no idea …. Haha

[@xtreemej7]

Beautiful place, I got to see the river at Meatfest. Didn't get to personally meet you, you and your team were super busy. Look forward to coming again one day. It was a long drive from GA, but we had a blast. Love your videos.

[@alfrugoniofc]

Awesome brother! I see you nest year!

[@xtreemej7]

@@alfrugoniofc we are going to try and make it out!!

[@jessesoding4421]

No hate from me brother! Still looked amazing! Great video and thanks for the experience 🫶🏻

[@emmgeevideo]

"Right?" Yes Al, you're right.

[@alfrugoniofc]

haha , I need to stop doing that

[@habitsofsuccess4322]

With how thick this brisket looks, I'd say it needed to go above 204F to really break down the connective tissue into collagen. I often have to gone up to 210F when I have a bigger brisket around 20lbs or so, but this was also on a smoker so who knows how it would have correlated over a fire.

[@thestewarts3459]

205 is the magic number

[@mike28caveman28]

Needed just a little bit more. Almost got it

[@alfrugoniofc]

yep

[@TheDawgfathasBBQ]

Taco time!!!

[@alfrugoniofc]

right! tacos fix everything

[@NSP70]

I'm curious as to why you don't have a wind barrier. I think it would help you not burn so much wood and you can direct the heat as well. Any reason why you don't relocate the meat to be downwind from the fire?

[@bobjackson7516]

Great video, but DON'T stop now. You've learned a ton here. I do believe this can be "revolutionary" (your words). Take the knowledge you gained on this one and do it again. Personally, I'd wrap it in butcher paper AND heavy/thick aluminum foil sooner, and continue to cook. They call it the "Texas Crutch". You might as well embrace that and own it. Also.... Remember, the 'rest' is a briskets best friend.

[@alfrugoniofc]

damn man , you motivated me to do it again!

[@bobjackson7516]

@@alfrugoniofc YESSSS!!!!! Glad to hear man, thank you! Just a nod to you, I cooked my first picanha a few weeks ago because of you and your videos.

[@emilianogam8428]

I wont't work the asador style for brisket unless it comes from a small calf

[@francolopez8128]

Everything was amazingly cooked and love the style it was cooked. I would recommend to just rest for a few hours (2-8+) in a oven/warmer while wrapped after the cook. I think it could help make the brisket more tender and would have achieved your goal/success.

[@alfrugoniofc]

good point

[@francolopez8128]

@@alfrugoniofc Hey brother, I think you put a lot of work in for that cook, 9+ hours and time was tight, all good bro. I appreciated the video 100%. Every step is a learning experience in my opinion. Just as a background, I just found you recently from watching Matt's videos on his Demolition ranch. I also watch the other BBQ guys on that adventure to provide food for the event, Jeremy Y/Chud's. I don't know them personally, just people I love to watch on YT like many others, and you of course. I love your style of cooking, so keep them videos coming, Vamo!

[@Ramtots]

Here for the “rithm”. Love your content!

[@alfrugoniofc]

Thank you!!!

[@VoiceOfAsh]

I am sure the end product was excellent but one does not have to invent a Rube Goldberg’s machine to create good tasting barbecue.

[@leodemardel]

jajaja que loquito hermoso! eso se ve delicioso papa! no se si vale la pena 10 horas de laburo pero se ve zarpado! abrazo!

[@alfrugoniofc]

gracias papa

[@DeportesdePrimera]

you anwser my questions.... we enjoy your content.... Saludos al Santiiiii Vamos!!!

[@alfrugoniofc]

haha thanks

[@vagrante13]

Awesome, I love this!

[@alfrugoniofc]

Glad you like it!

[@vincentprado]

“No lo arrebates” jajaja, me hiciste acordar a mi viejo que me decía “no lo arrebates que sale sancochado”

[@alfrugoniofc]

Claro!

[@addielborras9523]

Oye frugoni eso quedó de pinga asere!!! Asta yo le meto mano mi brother !!😂😂😂😂

[@alfrugoniofc]

jajaj gracias

[@MrBizfit]

Al you rock 🪨 🎉

[@alfrugoniofc]

Thank you!!

[@WiliamRae]

I’m jealous 😂

[@LaPorkaNostra]

Vamos!!!😮😮😮😮😮😊😊😊😊

[@АндрейБ-х5п]

Красавец !

[@bb2726366]

You should try just the flat sometime

[@carteral-harlem3042]

Vamos!!!

[@hector6005]

It looks very challenging to cook. I actually tried to cook a brisket open fire after I did the ribs and they came out so good and it (the brisket) was a disaster

[@jeffreycollier1805]

I wish you would've used the grill rig and probably use both options that the grill offers. Definitely give it a try to see what happens. I'll definitely watch it. Also, for great bark, you should probably only add moisture in the first few hours until the bark is set. Then just spritz the hot spots. Just a thought to consider. I'm sure that there's 1,000 different ways to skin this cat/brisket.

[@alfrugoniofc]

cool feedback, thanks

[@pootinhammer]

a few more hours held at 200 in the wrap wouldve helped tenderness

[@jakehemmer5214]

What would’ve happened if you would’ve cut the slices thicker and then a quick sear over fire

[@alfrugoniofc]

mmmm maybe make it tougher .. not sure

[@hilariohernandez]

It's not warm because of the wind blowing there. 😊

[@TheBigburcie]

That would probably make a killer sandwich if it was chilled and sliced paper thin on a meat slicer.

[@KyleL-us5lu]

I know people will hate but I would cook a brisket like this all day long lol I'm just that kind of caveman 😅

[@wchops7578]

Would love to see a comparison between this and an offset to see which burns more wood

[@alfrugoniofc]

I need to this one with @madscientistbbq

[@ramazanerdogan4412]

Türkiyeden selam dostum,tebrikler

[@grimlokg]

Damn idk this is risky maybe block the wind a little?

[@luka_frugoni5050]

Needing to see this

[@heinrichbuchler8491]

Fare man but it looks great❤❤❤

[@Isaac-Pineda]

Salmon!! Or any other Seafood On the Santa Maria Grill Por Favor

[@alfrugoniofc]

Thank you! Will do!

[@Isaac-Pineda]

@alfrugoniofc De Nade Al. I Only Said The Santa Maria Because I don't Know if you can do Seafood on The Cross. Si Se Puede I Would Like To See That

[@tonymesser6988]

Al, what knife are you using here?

[@WCghost05]

Dale!!

[@rodericng7623]

Maximus! Maximus! Maximus!

[@alfrugoniofc]

hahaha

[@Harpocrator]

Un comentario mas para ayudar con el algoritmo de YT, saludos desde tu país natal

[@Harpocrator]

maybe I should have written it in English

[@alfrugoniofc]

gracias Crack!!

[@kenw9032]

Sometimes you gotta learn what doesn't work.

[@Blk762x35Out]

7:13 @alfrugoniofc I need that hat for my Al Frugoni open fire starter kit. Where can I get it??

[@coreylawson332]

Needed a little more wrap time

[@bongmea03]

❤️👍👍👍

[@arangel7037]

Maybe brine it for 24hrs to break. It down a lil

[@blazer_face1468]

i wonder if bone in brisket would be better for open fire style cooking

[@alfrugoniofc]

mmmm interesting

[@marcoserramuspe5830]

Como te quedaría un parrillero de ladrillos como los de argentina y Uruguay ahi en una barbacoa estilo rioplatense!

[@alfrugoniofc]

me encantaria

[@daneaton5877]

Looked great, resting it unwrapped for an hour or 2 probably would of helped. Keeping it wrapped in the foil like that would of just carried on the cooking process.

[@biggiesmollzdamayor]

You undercooked it, Al.

[@alfrugoniofc]

I thinks so, the point mainly

[@Ckennett89]

Wee need to get a "Vamo" Counter lol

[@alfrugoniofc]

😂😂😂

[@jaimeosorio7328]

Corte grueso, duro. Dificil de cocinar al asador.mucha paciencia y humedad

[@smokeyandthebbq]

Longer rest would've helped, but probably not enough to make it worthwhile.

[@alfrugoniofc]

true

[@dennisschickling2249]

Nice Video. Looks Really Juicy. The Al Way! #STAYSAFE #PHILLYPHILLY 🇺🇸

[@alfrugoniofc]

Thank you so much!

[@limavox]

Donde puedo conseguir esa tabla de la bandera? (estoy en Central Texas)

[@alfrugoniofc]

grizzly blocks , check out them on IG

[@keneric]

I don't think this was a fail. The only step that you missed was a long enough rest time. The long rest would have gotten you the tenderness you're looking for. If you would have rested that thing in a warming oven at 150 overnight it would have came out perfect.

[@alfrugoniofc]

yes I agree

[@mohammedmustafa3791]

How often do you apply Salmuera?

[@alfrugoniofc]

every 20/30 min

[@jeffreycollier1805]

I don't think that you need a thermometer for this experiment because the more important thing to accomplish is rendering fat to tenderness with brisket.

[@osvaldomarceloarguello4327]

Campeón, brisket es nuestro azotillo? Igual yo estoy en España y acá es como conseguir diamantes …

[@alfrugoniofc]

es el pecho , mas la tapa de asado