Prime Rib Smoked Like A Brisket - Prime Rib Experiment

Thank you for watching my prime rib smoked like a brisket video. Yes I know i'm crazy for doing this to a prime rib but I wanted to do this for educational purposes. I even seasoned this prime rib like a brisket and the results were so darn tasty that I would absolutely do this again. Prime rib brisket style for the win!
Thanks for watching
Smokin' Joe
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[@SmokinJoesPitBBQ]

Thank you for watching this Prime Rib video. If you enjoyed this video, watch my stuffed pork belly video next. kzbin.info/www/bejne/bJjHhWOGn9uLfLc

[@saltybildo4415]

Damnnnnnnn

[@bradfoster7799]

Joe I really need your opinion. I will be smoking a Prime Rib next weekend. Is the way you did this something you will do again? Or will you cook your Prime Rib like normal if you were cooking for your family?

[@SmokinJoesPitBBQ]

@bradfoster7799 I would do it the normal way. It was good but it tasted too much like pot roast. 👍

[@DoctorKing05]

Maaaan, you made my night, Joe!! I've been hesitant to bother cookin' a prime rib because my wife doesn't eat rare meat. You've changed the game for me, Bro! Thank you, thank you, thank you!!!

[@SmokinJoesPitBBQ]

Thanks Matt! Make some au jus to pour on top and you'll be in heaven. 👍🏼

[@aaroncarr-mackay2457]

Same

[@fk319fk]

My Father-in-law was over at the house years ago and was making a roast. He mentioned something to my wife about the flower not making gravy as expected. Turns out, he was using powdered sugar instead. While there was not much gravy for that meal, there was a nice glaze on the roast. It was probably one of the best roasts I have had. All because he did something different.

[@jamesburns2040]

I’ve wondered if one could cook a prime rib like a brisket. Great job Joe. Thanks for experimenting and sharing. 👍🏾👍🏾👍🏾

[@ryangiesbers]

He’s got me wanting to try it. Definitely not gonna do a 14 lb though. I’m brave enough to do a 6 pounder..

[@MrRdvs87]

I was honestly afraid to dry it out for whatever reason. I know that it’s a fatty enough cut to survive, but I also like my prime rib rare/medium rare, but I love brisket. I think I’ll try it for Easter.

[@harryballz9486]

Of course you could do it. The real question is WHY would you do it. I’ll tell you why you shouldn’t. Cooking a brisket or any tough cut in a low and slow method breaks down the tough connective tissues present so that it’s edible similar to stewing or braising. This is why you don’t cook a chuck roast as a steak. It’s tough. The prime rib is already tender. So if you wish to spend 100$ versus 20$. Go ahead but it’s a waste of time and money.

[@Baronstone]

Sure you can, but don't expect anyone to be happy with you after you do it!

[@ShaiSew82]

This is the beauty of experimentation. You don’t know unless you try. Well done. 💪🏾💪🏾

[@robnielsen9371]

We decided to do this for Easter and my family says THANK YOU. Absolutely delicious!

[@SmokinJoesPitBBQ]

Very nice! Glad you all enjoyed it.

[@fr8shaker677]

Tried this last summer, it was one of my favorite wife's meals of the year

[@SmokinJoesPitBBQ]

Nice! Thanks for watching 👍🏼

[@alkalk8938]

What other meals did your favorite wife have?

[@Billthetrucker]

Thanks for this idea, Joe. I did this today with a boneless rib roast on my Pit Barrell Cooker. I used Lea & Perrins as a binder and PBC beef and game rub. I can't begin to describe how juicy and tender it was. Thanks Joe!

[@worldbfree4u]

Joe, that prime rib is 'savage'. Not many people would have the 'stones' to smoke an expensive piece of meat like that as an experiment. I'm all in, and will definitely try this smoking method with my next prime rib roast.

[@SmokinJoesPitBBQ]

Thanks Anthony! The flavor is so darn delicious. Make some au jus to go over the top and you'll be set my friend 🤘

[@stihlmanchainsaw8445]

Wonderful, I did one at Christmas. You'd be amazed if you sliced some thin and made tacos as well. Absolute flavor magic with that cut of meat! 5 stars sir!

[@davidsmith1584]

I will be following this methed for Christmas. I was asked to smoke prime rib but no one wanted any pink what so ever. After alot of time researching, I found you. And with that I say, thank you. Hoping to shock the family with this. Only different thing I due is try out a apple wood mustard spread for binder.

[@williammyers5218]

Forget the “police”. Sounds like they have way too much time on their hands. What a great video! That prime rib is too die for! This is a perfect way to serve prime rib for those who don’t care for rare beef. I’ll save my pennies and try one on 4th of July. This video is an inspiration to me to try something different. Sweet!!! Thanks man.

[@carlwalker3458]

Who cares what other people think. Cooking is all about what you bring to the table. Thank you sir

[@SmokinJoesPitBBQ]

Thanks Carl!👍🏼

[@jimmydean1147]

That looks outstanding Joe! I could only imagine that on a sub bun with melted cheese, peppers and onions!

[@gleichg]

hell yeah especially if you caramelized them onions up, and maybe some blue cheese.

[@TeddyT6]

That was a great experiment. And the fact it was so fall apart tender and juicy, made it look even better. That gave me an idea to try it for myself. Thumbs up

[@SmokinJoesPitBBQ]

Thanks Teddy, make some au jus to go with it and you'll be set 👍🏼

[@jimmymamedov1544]

Making one as I’m typing this. Just put it in the smoker 10 min ago! Can’t wait to try the final product ! Thanks for doing this

[@controlj]

How did it turn out.

[@retiredlogman]

Our Publix supermarket has standing rib roast on sale. I wanted to try something other than the standard brisket. Thank you for doing the homework on this and showing what success looks like.

[@cmsense8193]

Where do you get your wood from in Florida? Do you cut your own? I’m doing Academy for now but too expensive. I also heard of a place in Orlando that sells it.

[@jaredverke3455]

Joe you are a smoke wizard

[@shotscores]

I was skeptical at first. But after seeing the result, I must try this myself! Awesome!!

[@SmokinJoesPitBBQ]

Thanks Geoff, make some au jus to go with it and it will be amazing 👍🏼

[@mastery4living187]

I've always wanted to smoke a prime rib just see how it turns out. That looks awesome! Thanks for taking the lead on this one, Joe!

[@Gti_Vibez]

I followed this step by step for my first prime rib cook, and it was amazing! My family won't eat it with any red at all, so I gave this a shot, and man, oh man, will I cook it like this from here on out! So tender, so damn juicy it was crazy! Joe, you are the man for bringing this experiment to light for us! I pulled mine at 190 and let it rest, and it was perfect, a huge hit with the family!!

[@billcrockett4976]

Way to think outside the box Joe. Great Joe. I bet the neighbors were following that smell. It look like it was melting in your mouth. Thanks for sharing.

[@SmokinJoesPitBBQ]

Thanks Crocket! I bet the smells drive my vegetarian neighbor crazy!🤣

[@AlsipRacingandOutdoors]

I'll admit.... I watched it just to see it get destroyed. I'm man enough to admit when I'm wrong..... I'll be doing this atleast once myself. Finished product looked fantastic

[@sandrablue6283]

I made this boneless Prime rib smoked just like a brisket cooked for 12hrs because I had 2 of them. I like mine medium well it was very juice great marbling very tender. Wow awesome my friends and family had a fit over it asking me to make it for Thanksgiving can't wait.😉

[@grizzle273463]

Ok I'm .12 seconds into this and you are telling me you are gonna smoke a prime rib like a brisket? NOW THAT'S SMOKIN LIKE A BOSS. Bring it on.

[@davidconners]

My mom has always done Prime Rib this way for decades, only in an oven, let the bark set and get the nice and tender. I'm going to try this method out for sure.

[@ArnieTex]

Good one Joe, wtg

[@SmokinJoesPitBBQ]

Thanks so much Arnie! A little jus on the top would take this over the top my friend 🤘

[@rexschimmer7394]

Joe, I had a nice piece of prime rib left over from Christmas and wanted to smoke it but a friend talked me out of it. After watching you smoke one I really regret not doing it. I am definitely going to smoke a prime rib in the near future!!

[@SmokinJoesPitBBQ]

Nice man, I think you'll enjoy it. 🤘

[@Mickcotton]

That’s Amazing. Prime Rib is super expensive. & Brisket is 1/3rd the price. Thank You So Much for this lessons. Cheers Buddy. Take Care. Great Job

[@blakemendoza5650]

Not always. I picked up a 10lb bone in prime rib at safeway over the holidays for 6.99 lb on sale and brisket here in the Bay Area is at least $10 lb at a lot of places. I feel like brisket used to be a cheap cut of meat but it’s so damn popular now that the prices have soared!

[@jacobfeuerwerker5498]

I liked the video. When I worked At Gibbon Packing I used to purchase between 150 - 225 pounds of meat every 2 weeks, as did most of the Rabbis at the rabbis group home. When I made prime rib pastrami, I used to leave the tip on. I'd smoke at 225 - 250; until the internal temperature at the thickest reached 155. I rested it for 3 hours & it was always perfect.

[@4seasonsbbq]

That looked absolutely delicious, Joe! My mouth was watering the whole video, especially at the end. Great job, brother.

[@bbqjones]

Interesting! My wife doesn't like rare meat so we don't do prime rib at home. But, with this method, she would go for it! Great idea.

[@crystallazzara1197]

Wow!!! I had to watch this video, as I absolutely LOVE Prime Rib. I was so curious and excited for how it would turn out. Looks like you knocked it out of the park! Delicious! Great job!

[@fastfrank-ca1936]

Hey Joe, as we have talked in the past, I smoke a 4-bone Prime Rib in the smoker on the Rotisserie everytime my local big grocery store has them for $5.88 #. Can't beat the flavor. Dinner. Phili Cheesesteaks. BBQ sammy's. My friends & family luv my effords everytime. Please enjoy this cook ! But, LEAVE THE BONES ON DUDE, YOUR REALLY LEAVING OUT SOME GREAT FLAVOR. Both on the Roast & Steaks. Also, Cap makes great Pinwheels...ff 👍 😎

[@bayoumeme7743]

When I cook a whole prime rib roast. I season and rub with butter lightly double wrap HD tin foil put in preheated 500 degree oven for 3 min. Per pound then turn oven off and don’t crack it for 2.5 hours. Remove and let rest 5 min. The ends will be med well and the center will be med rare. It’s delish and I don’t have to count on hubby to do it.

[@RancidMeatSofa]

This has been something I’ve wanted to try for years. Thanks for trying. This could be a future cook for this guy!

[@joerockme7485]

BAM !!!!!LOOKING GOOD JOE !

[@meatsloth333]

I’ve smoked the whole ribeye cap like a brisket before. It was incredible. I could see this becoming a popular thing kind of like smoking tri tips like a brisket now. Great video

[@RedHawk785]

Hi Joe, when you are trussing any roast including chicken etc. start with a surgeon's knot to hold the twine nice and tight with no effort and then complete the knot with an over and under. The surgeon's knot is really simple. It's over, under and over again. The second knot is just over and under.

[@mackmiller8474]

This is exactly how I'm doing it right now! It is currently 12 am in Oklahoma the prime has been one for 1 hour now at a steady 175. Only difference is I don't wrap in butcher paper or use a binder, I let the fat on it work it magic. I've have a lot more to smoke but smoking a prime rib is a first for me, if you could make a video on the basics of beef all together that would be awesome!! Thank you for the great content you just gained 1 more subscriber!!

[@jamescostello6529]

I couldn't do it. I know the taste would be amazing along with the tenderness but I just have to have it rare. What I have done is put one on the RecTec for 2 hours at 225 just get some smoke into it then put it in the Master Built oil-less turkey fryer for 20 minutes or so to finish the outside. Comes out at 120 to 130 and I rest it for 20 minutes before carving. The turkey fryer runs at 750 degrees of the sear is fast and great! Glad you did it and enjoyed it. It did look good!

[@SmokinJoesPitBBQ]

Thanks James! I love prime rib medium rate myself, nothing beats it. 🤘

[@red_five1542]

Looks absolutely fantastic Joe. It's not that this can't be done with the prime rib it's just not truly necessary to do it. For a tough cut of meat like a brisket smoking is the absolute best option and for the most part necessary. With a choice cut like a prime rib you have many many other options for cooking it but hey I can't argue with the result you got.

[@georgetaylor7366]

I have made this at Flag Circle, here on Guam a few years back for the higher ranked folks, I used my own creole mustard base and a kicked up dry rub, I wrapped it in banana leaves and then heavy duty foil and let it go for almost 4 hours at 275, took it out and let it rest for a half an hour then cranked up the heat and put it back in long enough to crisp up the outside and again let it rest for half an hour and OMG. Friend, if I could send you those leaves, kept it super moist. And if the man with the stars on his shoulder is reading this, just as I told your CSC that didn't believe me. Love from Guam, keep on cooking.

[@johnmanzo9329]

I have done the same cook with Tri Tip and Chuck Roast. Both turned out amazing. Thank for sharing

[@SmokinJoesPitBBQ]

Yes sir, tri tip is another good one!👍🏼

[@805BBQJUNKIE]

The king of bbq out of the park I wasn't sure if you were going to be able to pull it off Joe lol but the results shows what a bad ass you are

[@YummyPork]

I take a similar approach to prime rib where I use the smoker as the low and slow portion of a reverse sear cook. I smoke it at 150F till the inside is in the 115F range and then blast it in a 500+F oven. Kinda like using a sous-vide but with smoke.

[@dooleyfussle8634]

This sounds like a better method because you probably finish it in less time. The danger going 6+ hours at lo&slo is that all that tender meat could go to mush. You want the smoke, but a little bite/structure to the meat.

[@YummyPork]

@@dooleyfussle8634 Last time, for a 6 rib roast, was about 4 hours. That's more than enough time to get some additioanl flavor. After 4 hours you are probably done getting smoke flavor on the meat.

[@michaelwilliams8297]

I've been smoking primes for years, it's amazing. I've never taken one to 200, but it looks like you nailed it.

[@SmokinJoesPitBBQ]

I don't really think anyone has. I was the only brave one to try it. 😁👍🏼

[@philipadams3325]

I did an experiment for Christmas that reminds me of this. I rolled a NY Strip into a Faux Prime Rib did my external mud rub (Olive Oil - Dijon - Chili Powder - Coffee - Salt - Pepper) and cooked it for three hours at 140 on my Pit Boss Wood Pellet Grill (Put in a water pan under the roast and a secondary grill to limit direct heat transfer). After three hours I removed it and cranked up my Pit Boss to 450 and finished it off to a center internal of 125. Wrapped and rested. Came out a bit like a reverse sear. With the whole steak except for bark and smoke ring a gorgeous medium rare. Tender as could be.

[@fastfrank-ca1936]

Hey Joe, If your covered in butchers paper you do not need to cover with foil to rest...just let her go and unwrap when ready. Going 160° then in the in fridge overnight. then take out and slice what your going to eat 😋 wrap in foil and reheat @ 250 on Que or oven. Spritz H2O if you like at begining 👍Get your Yum on💥...ff 🤟

[@rickf.9253]

What a brave thing to do, but what a fantastic result! That is awesome! Thanks for doing that experiment, I'll be doing that one.

[@davidcox3076]

I had never even considered trying something like this. But that look amazing! Thank you for sharing your experiment with us.

[@absolutebackhand7294]

Anyone mad about this is crazy. There are plenty of other prime ribs to cook however they wish. That piece of meat looked gorgeous smoked. I'm literally jealous

[@franciswhite9916]

I want to try this & I want it just like that! That looks perfect. I'm just using salt, pepper and onion powder. That looks amazing

[@KoyasPopupCenTex]

RIGHT!?

[@troyv8302]

Prime Rib is just so almost fall apart tender cooked normal, I was really thinking that would have just fell apart like mush at 200 degrees. I have a 4lb prime rib in the freezer which I was going to cut into steaks, might do the same experiment with it as I have to admit, that looked great. Way to go, Great job Joe!

[@nickmcgarvey6463]

A 4lb prime rib? That's called a tomahawk steak.

[@dwaynewladyka577]

Fall apart tender, and very juicy. I think that prime rib turned out great. Cheers, Joe! 👍👍✌️

[@SmokinJoesPitBBQ]

Thanks Dwayne!👍🏼

[@MrRatFinkster]

I appreciate this test. I actually like the differences in texture/flavour that develop from a roast that has a gradient to it so I'm in for this.

[@steveno7058]

Absolutely! I don’t like it when the entire roast is pink. I actually like the cap being more well done and the eye being rare.

[@jackditlove9601]

You are right. You are nuts for smoking a prime rib. Your'e results are absolutely beautiful!!. Looking forward to trying this recipe. When you are tying with twine, double your first loop and it will hold itself tight. Thanks for the great cooking.

[@grizzle273463]

Ok: I watched your video and here is my verdict: If you run for president, I'll vote for you. This is an off the charts amazing experiment. I loved it. I'm heading over to Costco tomorrow to do the same

[@jerrycosgrove4351]

Joe. I KID YOU NOT, I was literally thinking about this TODAY! I had a random thought in the shower: “hmm..I wonder what it would be like if I were to smoke a prime rib 🤔🚿 no idea how it would turn out tho…” and then I see your video…you’re AMAZING MAN!

[@SmokinJoesPitBBQ]

Thanks Jerry! Dunked in some au jus and you'll be in meat heaven.🤘

[@yolandavaldez5256]

We love Prime rib medium rare but I am going to make this way so juice and tender thank you so much and may God Bless 🙏

[@ernestwegner4960]

Outstanding!!!

[@SmokinJoesPitBBQ]

Thank you Ernest. 👍🏼

[@bigred1964b]

Just finished at 5 pm ,9hr cook ,45 minutes rest came out🔥🤤🤤🤤🤤🤤🤤, thanks 💯💯💯💯

[@craigluhr3034]

I smoked a Bone in Prime rib for New Years. I only took it to 125 F though. Then hit it with a sear. I have done the same with a veal rib roast. Both were outstanding. I never took one to 200F before. Beautiful.

[@SmokinJoesPitBBQ]

130° tops is what I would normally do but this 200° prime rib was pretty savage. My wife absolutely loved it 👍🏼

[@craigluhr3034]

@@SmokinJoesPitBBQ I was doubtful about taking to 200F but you made it look awesome. It makes sense, if a tough cut can become tender when done low and slow, a tender cut can also be tender as long as it has plenty of marbling. Great job.

[@robv.7324]

Salivating in buckets...

[@SmokinJoesPitBBQ]

Thanks for watching Rob. 👍🏼

[@nickstemler2949]

This is why I watch all of your videos, trying new things out and keeping it interesting. Awesome job, as always!

[@jamesatthewatercooler5463]

I definitely will be using your video to make my prime rib this Saturday!

[@calicoasting]

Next level goodness...and then the hot horseradish ! That ite most have been incredible

[@kaliberconsulting5884]

Holy Smokes! Looks unbelievable.

[@SmokinJoesPitBBQ]

This was really good. Thank you for watching 👍

[@4rounder312]

i kept saying 'no joe no' throughout the video, that is until i saw it and gave it some thought. brisket style works on pot roast so why not the king of cuts, Great job boss!!

[@JJGuccione]

Dude, uncharted waters...I luv it. You're a visionary. Joey, quit note, Beaver also makes an Extra Hot Chinese mustard. I saw the horseradish. I'll have to pick some up.

[@Texas-Bob]

Hell of an experiment, an expensive experiment but I was salivating when you cut into it and tasted it. So we’ll worth it! Good Job.

[@JohnLowell-xs8ro]

Heroic is the only word I can come up with.

[@ArzellHuggins]

Bravo Joe!!! Well done!!! I've always believed this was possible. Now that you proved it, I will be doing it also. Thanks for the vid!!!

[@SmokinJoesPitBBQ]

Thank you for watching. Make some au jus to pour over the top. 👌

[@mylesjarvis7571]

Awesome. It's funny though! I am relatively new to smoking. My first first cook was a prime rib cooked like this lol. It turned out pretty good considering I had no idea what I was doing. I'm a bit more experienced now and I think it's time to do this again to see of I can match your awesome cook! Looks delicious man!

[@cavecookie1]

I used to cook at a locally famous prime rib house, and have cooked thousands of pieces. All I have to say to all the prime rib police is if it tastes good, you didn't ruin it, no matter how you cook it! DANG, that looks good!

[@SmokinJoesPitBBQ]

Thank you!👍🏼

[@chrisswank7318]

Very nice. Thanks for sharing

[@SmokinJoesPitBBQ]

Thanks Chris!👍🏼

[@CranstonSnordd]

This wouldn’t be a good idea if it wasn’t that both a primal rib and a brisket are now almost the same price here. Nice work man, this is inspiring summer plans :)

[@SmokinJoesPitBBQ]

Thank you!🤘

[@Ass_Burgers_Syndrome]

Yeah it's just not worth paying 60/70 bucks just to trim a third of the weight off.

[@CranstonSnordd]

@@Ass_Burgers_Syndrome I’d love to see those prices come back. The primal-cut rib is $200 and a brisket is now also about $170 at my local butcher. It’s insane. I’m buying a half-steer this spring instead from a farmer.

[@andrepatterson7058]

Good looking prime 👍🏽👍🏽

[@izik30]

I just bought my first smoker last weekend and my first cook was actually a prime rib, medium rare. I wish I had seen this before!! I'm definitely trying this out! Thanks Joe

[@timriley2092]

Joe I’m leaving this comment before I even watch the video when I saw the picture of that prime rib my mouth started to water and I said what has Joe done now lol Love your videos your a BBQ God

[@SmokinJoesPitBBQ]

Thank you. 👍 😁

[@kpz1234]

No you aren't crazy, that's amazing. I also marinated and smoked a couple of thick cut ribeyes that got freezer burn on them, I could barely tell and they tasted great.

[@thebbqprince]

I don't know whether I would use horse radish, white peppercorn gravy, or good old fashion bbq sauce! Incredible!

[@KatherineRivera-gn4ns]

Joey Your a Beautiful Fantastic Steak... Great Job

[@Angelesoflordgod]

I’m definitely doing this

[@paulboegel8009]

Definitely gonna try that.

[@6464joey]

I've done one of these a few years ago. They are amazing!

[@SmokinJoesPitBBQ]

Thanks Joe!

[@homevalueglass3809]

Thanks, my girlfriend doesn't like medium rare and I've had a roast in the deep freeze for a while now and was thinking about busting it out for Christmas. As far as the police, ribeye is just the Cadillac of chuck and people smoke chucks all the time.

[@brandonpurple165]

You see that everyone? He smoked a Prime Rib like a Brisket and it came out Amazing. You know what that means? A WITCH!

[@SmokinJoesPitBBQ]

🤣

[@n7ton]

As Joe mentioned, it has to be the fat that kept the prime rib moist during the cook. I have a sister in-law that refuses to eat any beef medium rare because of the red juice. However, this would work for her since the juice is clear. I'm going to have to try this....

[@creigdudley3016]

You do you and it sounds really good

[@michaelmarks5661]

Great video I loved it. I'm going to try this

[@rickypastille]

I've always wondered about this. We traditionally have roast beef on Christmas day, but I mostly smoke brisket and ribs on other family occasions. Now I don't have to wonder... and I know what w're having this Christmas. Thanks for doing this video.

[@dustin4657]

Nice Joe. Thanks for doing this for science. I have an extra Christmas prime rib in the freezer. Thinking I might give this a try. Looks amazing.

[@TheSageSpeaksB4U]

Joe, this very comparison has been on my mind for a couple weeks now, so on my first opportunity I am going to run a live replay of your Prime Rib. Thanks !

[@SmokinJoesPitBBQ]

Nice Jeff! Make some au jus to pour over the top and you'll be in meat paradise 👍🏼

[@killerkilley1]

When you are doing your knots on your first tie and tuck it under again before you do your knot and it won't loose it's tightness

[@steveno7058]

Cool video. I think smoking this to 140 would be the perfect combination of bark and internal juiciness

[@henryfam58]

What a great idea, looks delicious and great cooking instructions. Thank you for sharing with us.

[@SmokinJoesPitBBQ]

Thank you for watching 👍🏼

[@ScottysBackYardBBQ]

i remember when people started doing briskets on you tube, when some one broke out the mustard for a binder. they got destroyed in the comment section for using it. now ever one is using it. lol i bet that bark tasted amazing. not a bad looking prime rib nice job

[@SmokinJoesPitBBQ]

Oh how times have changed right. 😁

[@testbenchdude]

Neat experiment! I might need to make this someday soon. My mother-in-law lives with us and she refuses to eat any kind of beef unless it's well done. On occasion, I will try to accommodate her... "culinary preferences" but I don't always have the time to make it just right for her (sous vide her portion alone to 165°F, or grill to extra-done-ness). I die inside a little bit every time she "ruins" a perfectly grilled or roasted cut by nuking it into oblivion. So this seems like a win, because she loves prime rib (well done, of course) and my brisket is always a crowd-pleader. Thanks for the inspiration!

[@SmokinJoesPitBBQ]

Thanks Michael. 🤘

[@scotty362100]

There are just a many people that would say YOU "ruin" a perfect cut of meat by undercooking it! Judgemental people are the bane of society. I'm betting you are also a leftist. lmfao

[@testbenchdude]

@@scotty362100 You know nothing about me. Talk about being judgemental. Thanks for the comment though. :)

[@scotty362100]

Maybe you need to re-read your op! I feel badly for your mother inlaw and i'm sure her feelings about her daughters spouse are justified! lmfao

[@testbenchdude]

@@scotty362100 K, thanks for your insight!

[@coventrywildeheart7108]

A good tip I learnt for meat trussing, garden trussing, well, everything really, is to pass the thread through TWICE on the initial knot pass. It stops the knot loosening as you complete the second part of the knot.

[@SmokinJoesPitBBQ]

Thanks for the tips! I used to know knots really good when I was an eagle scout. 🤘

[@coventrywildeheart7108]

@@SmokinJoesPitBBQ I am so chuffed that you replied! Much love from tropical north Queensland, Australia.