Smoked Cajun Brisket - Smoking Series (Traeger)

[@psi7330]

this it delicious! amazing it lasts over a year in the fridge!!!

[@MinigunTony]

Is this the same brisket that was left in the freezer for a year then put into a chili for a friendly chili competition?

[@2spooky4tim45]

Yeah

[@DiddyCanFly]

It absolutely is.

[@jrodrig2013]

The messed up part is that there isn't really anything wrong with the brisket in the video. It was just frozen for a year.

[@mirabilis]

Can't be. No Swedish coffee.

[@ChinAMAPutatoDragun]

Wow, when I'm eating, my own food instantly tastes better when I watch Jack's show.

[@DavidWRX]

Lol is this the brisket from the chili recipe?? No way haha

[@JeremyPeeples]

THE brisket of all briskets. The brisket that launch 1,000 Charmin purchases

[@cookingwithjackshow]

Get ready for Tammy Flanders Scalfani favorite meat. Nothing but pure goodness on my Traeger Pellet Grills Smoked Cajun Brisket - Smoking Series

[@Frabze]

Cooking With Jack Show your butcher took you on a ride!🤣🤣🤣 You didn't get anything special for you!

[@lynch187rl]

that looks amazing, now i want some smoked brisket to try it out for the first time

[@miamitreasurehunter]

This is a great base. If you want to take it up a notch... * Always see if you can bend the brisket at the market. If it is hard to, it has to much fat. Get on you can bend easily! 1. Inject with part beef broth/bbq sauce. This make it even juicer. 2. Wood Chips at the first hour. Mine, 235 degrees. for 12 hours for a 11lb brisket. I did the rub the same as he did and it came out fantastic.

[@coachace123]

Dude, I gotta say your new backyard view is awesome. I know you might be missing your SoCal haunts, but I can see how you can easily fall in love with your new hometown.

[@robg4801]

Amazing! Can't wait for the next SMOKIN' WITH JACK.

[@craiggreeley1970]

Jack, your Traeger Smoker videos really make me wish I had bought a smoker to do my turkey for Christmas!!!! Love them my friend!!!

[@oknatora]

Jack, You are one of the few KZbinrs that I actually watch the whole video... thank you for your recipes.

[@cookingwithjackshow]

your welcome. Thanks for watching.

[@chefmesser420]

​@@cookingwithjackshowyou're**

[@ozcampnhuntdan7858]

Now that looks like the best result I have ever seen, well done ! And i, too, love my Victorinox simitar.

[@thirdsbbq]

BEAUTIFUL SMOKE RING! Mmmmm

[@jameswatkins1288]

Always keep the point towards the fire. I never score the fat, but I do trim it to 1/4 inch thickness. I cook fat side down until I wrap it, it helps the season sear and form the bark. I also cook my Briskets at 300deg. Internal temp is usually around 200-205. Cooking the brisket hotter helps render the fat more and I find that it turns out juicer. I also let my Briskets rest at least 2 hours. One tool I would suggest would be a "grease separator", you can separate the grease from the natural au ju of the brisket. Makes for a better tasting brisket. A lot of times seasoning will turn into a lil grease. that's why a grease separator comes in handy during competitions.

[@robz4825]

Great video. Ive made brisket on my Traeger numerous times with perfection. Im gonna have to try it Cajun style. Looked great.

[@claudiac333]

You are making me drool. Look amazing. Thank you for sharing you recipe

[@MrTincansailor]

Looks great brother Jack.... You got the Tammy seal of approval too! :) Have a great weekend..

[@johnnycantrock]

Hahaha. I love the "Oh hi, didn't see you there!" looks.

[@smoothieking157]

perks of living in louisiana is have access to ever cajun seasoning known to man, excellent work on this one jack

[@cookingwithjackshow]

God bless my friends in Louisiana. Thanks SmoothieKing157.

[@zoramystic2ify916]

LOVE the new opening!!!!!

[@SuperYahya619]

I love all jacks vids

[@gilherrera1443]

In south texas we put it fat side up great vid. Mr. Jack keep up the great work

[@ex-mormonthanos9439]

Why does that look burnt?

[@Unratedx36]

LOL Handsome Jack as your screensaver. Awesome.

[@cookingwithjackshow]

you're very observant. :D

[@ricardocapellanraposo]

love the smoking series

[@mpuppybreath]

My fave. impressive brisket....pink ring and perfect rub....wow! smoking it is the best with this cut. swear i could taste it through the screen. thanks for spoiling your Friday smokemonsters, Jack! i'm in heaven. Rosie

[@mpuppybreath]

Also, how did you serve it for dinner? meat with sides or sandwitches? yums. ;-)

[@cookingwithjackshow]

hahaha. it was awesome. We served it sliced with smoked sweet potatoes, smoked big green peppers and smoked onions.

[@mpuppybreath]

Cooking With Jack Show nice!

[@virtualguitarist]

Dude, that looked awesome!

[@TripleMRocks]

very helpful thanks Jack! My brisket is not nearly as big but I now have a guide line thanks to you on the prep!

[@Coach_Sortonis]

A true burnt end is when u seperate the point from the flat put it in a foil pan add more of your rub and a little barbeque sauce and put back in the smoker for an hour or 2. Try it out guarantee you will love it.

[@joettahouse2621]

Brisket looks good I will be trying this

[@JeeniusGaming]

8:30 oh my god jack, wonderful work

[@chrismonahan9988]

Jack, you're the best!!!

[@SuperKissFan1]

After watching this i am going to buy one..Great brisket.

[@gabbytron001]

Dear jack, Beautiful brisket. I didn't know Kroger would cut and then re cryovac package your brisket.most of the time when I order my briskets, the come in ordered from their warehouse ,weighed,priced and out the door.they must love you more them me. :( lol smoke some salmon?

[@larrylee596]

Jack, you didn't mention much about the veggie's you put on during the last hour if the brisket smoke. What did you throw on there? I noticed potatoes (I think). How long we're these left on the smoker and how much smoke flavor did they take on? Just wondering, going to smoke 3 chickens today and never smoke veggies before.

[@jeffderks3106]

How heavy was this brisket? Based on 11 hours of cooking, I'm guessing it was about 7.5 lbs. Is this accurate? Thanks - great video!! I'm going to smoke a brisket on Super Bowl Sunday for the first time ever on my new Lil' Tex Traeger.

[@mikel6989]

I like to score the fat into about 1” squares, it helps the fat render if its really thick. I also smoke fat side up because as the fat renders it run over the meat before dripping off so its like basting itself with fat. Just my opinion.

[@wtfjjij]

Scoring helps release some of the fat during cooking. For the fat that gets released, you can use it to substitute as a cooking oil or anything you so desire.

[@rolandboyd.rb60boyd50]

I'd like to know how much it cost to make that seasoning it looks like he spent more on the ingredients then if he would have just bought the Cajun seasoning

[@jessicapunk88]

That's got to be one of the luckiest woman ive ever seen! I wish my husband cooked for me. lol

[@patriciatorres6238]

That look so good I would love to make it

[@RemainWatch]

You make me so hungry!! Great cookin

[@leblan2823]

Do you have a link to that knife?

[@trow717]

Hey jack love your channel I do score fat and fat down on traeger. Good rule of thumb is place fat where heat source is from on traeger heat is on bottom but Is like convection due to fans so not really sure it matters keep up good work maybe you can make another brisket this way for comparison

[@tjc874]

A so called chef that doesn’t know why you would “score the meat”

[@awsomesauce4141]

This channel is awesome!

[@MGABBYB]

suggestion for future recipe. Have you done a bruschetta yet? Instead of broiling or toasting the bread, you can grill it...

[@LolAtMyHabbo]

Now thats one big Brisket.

[@mammeltoes83]

I never leave comments, well hardly ever, but that looks incredible

[@elrabbitsbbq]

You asked Jack!! So im Tellin Ya!! Fat Side p!! No Scoring of the Fat! ... Awesome cook Brother!!

[@TexasStyleCuisine]

Good video Jack thanks for posting up. Subbed your channel

[@DAMMSE420]

What a piece of Meat ! And i bet the Rub is realy tasty ! Got to do this on my own

[@vdog309]

good work bro that looks so good.

[@oceanblue3731]

Yea when my dad makes his brisket we make them into barbecue brisket sandwiches yummm yumm x10

[@GrandpaBill]

Hey Jack : How about a make/model/cost of those temp gauges you are using.

[@Hawker5796]

Looks amazing Jack! Well done!

[@dankon2]

I seriously dig the fact that you're so responsive to your viewers. Fat side up for sure, lets the drippings go over the meat. It pretty much bastes the brisket throughout the process, though some claim you lose some of the bark. Myself, never had that problem. Side note, make sure you're not using the same board to chop veggies on that you put raw meat on. Cross contamination control starts there and wood is poreus so things like to hide in it. Maybe I'm just paranoid lol. Looks dope Jack, glad to see you get in to this :)

[@kreature7702]

"responsive" in what way lmao

[@unclebs74]

Love brisket!

[@Thedavisfamily02]

This looks great. I plan to do one tomorrow. I do have one question though. What brand pellets do you use and where do you get them?

[@randomstories_667]

Do you still remember that day seven years ago, when you had that brisket?

[@paulshapard3711]

Should you apply the rub on both sides of the brisket or just the top and sides?

[@khurley21]

Oh my goodness...looks amazing!! Good idea Tammy...can't wait to try this one out!!

[@vincerussell5392]

Jack, did you do a review for your smoker?

[@joecamps1119]

Hey Jack question, would you consider doing some lets call them beginner's tips videos. Im going off to college in like two weeks and hehe I have to feed myself amd the thing is I dont really know any of the basics of cooking like properly seasoning meat or making rice hehe im a mess I know. Its just an ask and would be muh appreciated, thanx

[@cookingwithjackshow]

September I will be starting a College Cooking Series. Be looking for it Yaphet.

[@lumpyq6385]

That was an awesome looking Brisket, not to mention your great information on what you were doing. I also agree with you on making your own Rubs, I do the same except for one, I am addicted to Frog Bone's Blackened Seasoning. The Wife likes it but she say's I use to much. I like your new digs and it was nice to see your lovely Wife in your Video, where was Jack Jr.?

[@AkidsukiLeader]

Haha Tammy is a distinguished woman. Your wife seems so cool Jack. That brisket tho... it looked AMAZING!! P.S. I definitely took that screenshot while it was on the smoker.

[@Hazardbone]

looks so nice

[@ThyronMathews]

WHAT A NICE COOK ON THAT BRISKET THANKS FOR SHARING YOUR VEIDO \!! KEEP SMOKING T&T BBQ

[@nagee85]

Ur kitchen doesn't look small anymore.

[@agustindiaz1772]

Good video! Remember we are waiting on your new house tour!

[@cookingwithjackshow]

I already did it. Watch my LIVE show at Jack is Back! - Hanging With Jack LIVE!

[@dschlickone]

I would like to see you cook on a Real stick burner aka an offset smoker and see how your brisket turns out instead of a set it and for get BBQ

[@MrRhino12667]

Jack, What has your pellet rate been for smoking and for Grilling? Would like to get one of these but not sure about pellet cost/ usage.

[@MrRhino12667]

Grant Tabor Thanks for the information. Happy Smok'n :)

[@nov51947]

My comments: *_If_* you're going to score the fat, do it BEFORE you apply the rub; if you're COOKING, fat side up...if you're smoking (low temp...225), I don't think it matters. Jack, that is a beautifully cooked piece of meat. Great video. BTW, which Traeger smoker was that?

[@JamesHudnall]

Traeger's are awesome smokers

[@lNOMAK]

damn, looks delicious jack! love ur videos man! been with u for a long time :P!

[@cookingwithjackshow]

thanks for the love and support INOMAK

[@2uned08]

are you in the Pacific Northwest write chance in Austin that have you smoke a brisket at a party

[@justenmartinez7836]

LOOKS good!!!!!

[@HatchetHarold69]

Scoreing the meat keeps it more moist

[@tj2264]

what temp did you use or did you use the smoke setting? thanks

[@scruffyboi86]

U dont use tray of water inside ur grill?

[@Thaneii]

Great rub, great brisket. Very nice. Wish I had a smoker.

[@matthewpeachtree1402]

His wife never looks like she wants to be on camera.

[@harrismeredith]

I love brisket, and this looks SO GOOD

[@giuliocesarvideos]

I love your videos keep up the good work ! :D

[@ioshirai777]

to my knowledge, Jack, if you were to score the fat side and then apply your rub, it'd get into the meat better. so when it cooks, the fat cooks and the rub seeps in deeper. just my thinking! plus, scored meat looks fancier, in general.

[@davidlaperouse4269]

What was your pellet grill temperature?

[@michaelrinken8442]

Love ya Jack - keep the videos coming!!!

[@erikascovenoftransness4493]

wait wheres the ground swedish coffee?

[@Cloudsanin]

You have Handsome jack on your phone and your name is jack. Even that doesnt relate to anything but, BORDERLANDS!!! :D

[@adamjones9066]

195...likely not done yet. That's not a burnt end.

[@backoff7659]

Down here in Texas we call that little thang' "Brisket for One" , Ha,ha,ha !!!

[@Xani13]

8:11 And that is what you call "The Money Shot!" :D

[@BustinJustin951]

Borderlands 2! My fav recent game!

[@j.stresstl182]

She chewed that piece like it was dry bahahaha.

[@mikenorte5869]

They were chewing for so long 😂

[@mota1313]

I'm new to the smoking meats, can you smoke two 8 pound briskets at the same time in the smoker?

[@cookingwithjackshow]

+MACHETE MOTA you can do any amount you want. just make sure they both are at the right temp when you take them off. If one finishes first, leave the other one on to reach temp and remove the done one.

[@mota1313]

+Cooking With Jack Show thanks for the feed back!

[@machito95]

At 5:03 I really thought you said my skeet

[@chefhugo2010]

WHAT TEMP DID YOU COOK IT AT?

[@kevink704]

score: To make cuts, usually parallel, in the surface of food to help it cook evenly.source the chefs companion .

[@brittanygonzales878]

Hi ive been watching your videos for a while and always wanted to ask If you can make grilled chicken and veggies one day if not its ok no worries have a great blessed day :-)

[@cookingwithjackshow]

I will see if I can do that for you. Thanks for asking.

[@coolpiraterapstar]

Smoked Mackerel is great

[@wademartinishere]

Hey Jack, there's an old Jewish technique, like they use at Katz's in NYC, where after it's done there's another step of steaming it for a long time. It makes the meat super moist and great. Check it out and maybe do a video about it?? Cheers

[@cookingwithjackshow]

thanks for telling me this. I will ask some jewish cooks that I know and see if they know any details.