Texas Style Brisket on the Pit Barrel

[@sassy7710]

Nate you officially out grill your daddy..(you know that's true Stephen lol)your grandma is smiling down at your place on the family channel and grill skills as well as your amazing explanation of your methods. So proud of the life you are leading.

[@shelleymccrory-martines9906]

Hi Nate. I’m from Dallas, Texas and We Love our Briskets here in Texas. My Son gets his Briskets from Costco and he seasons it using Montreal Steak Seasoning only. It has All you need for seasoning plus he uses Oak to smoke. He told me he smokes it for 12 hours and it’s perfect. I had Brisket he made on Mothers Day. It was Wonderful. Thank you for showing how to make a Great Brisket

[@junewoodward8982]

Hi Nate, hi Colonel, another very interesting video Nate. I love your little pop up comments Colonel.👌 Nate, I like how you describe every step of preparation. I wish that smell -o- vision would work.😊 Well done Nate.xo👌😊❤

[@carolewood7777]

Nate, you're just a doll and a wonderful addition to your father's and grandmother's cooking videos! Thank you for sharing this recipe with us viewers!

[@BrendaBodwin]

Fantastic. I love my brisket too. Great job on the tutorial. Thanks Nate. 😁👍🏻❤

[@faukerconsulting835]

Love brisket here in Texas 😁 ☝🏻Place a layer of damp paper towels under your cutting board and it will prevent the board from moving around 👍🏻

[@psw4763]

Your voice sounds like your dad. Great video, recipe and presentation. Blessings.

[@lired70]

Nate welcome back! You make a smoker and a piece of meat an art! Thank you for explaining as you start the next step. Your parents must be very proud of you. BRAVO!

[@debiscooking9770]

Excellent video! We LOVE brisket!! Thanks for sharing!! 👩‍🍳

[@bettym.71]

That looks great Nate! You are very good at giving directions. Thank you for giving of your time. We loved your grandmother, we love your dad and I'm sure we will love you too!

[@freedamarino1283]

Brisket is very good. I didn’t know it took that long cooking. I would like to see how you make steaks. Good video Nate. 👩‍🦳😃

[@veroniquefaison]

Great job Nate! You provided some great information about smoking a brisket successfully. I can't wait to try this.

[@Bianchi8000]

Nathan, your "We're back everybody" sounds so much like your Dad I had to look at the screen to see if he had joined you. Lol. The Cut looks amazing 💙 Great Job. You Gramma is smiling down on her boys knowing how to get supper going (as my Gramma would say)

[@kathybullard9088]

Wonderful Looking brisket! Great video, as usual. Thank you.

[@crystalphillips696]

That looks amazing. I've never cooked one because I buy it cooked from the great restaurants in Texas that specializes in brisket. This makes me want to try and smoke one. Thanks Nate happy eating.

[@nwtngale7663]

🤗Wow Nate, looks delicious & is a very interesting video! You remind me so much of your grandmother 💜Phyllis💜 with your perfect & precise instructions. I love your videos. Thanks so much👍.

[@1CathyHendrix]

Thank you, Nate, for sharing this with us. You do an awesome job of explaining the steps and the details about the meat. Really informative. This looks so good! Hope you have a great week. Looking forward to your next video. God bless!

[@rnempson1]

Thank you for another great instructional video.

[@kscheuerman5378]

Fantastic. Stephen, great to see your son Nate making Briskit.... Yum Yum!! I can only imagine how homemade would taste. Sorry it was cold here in San Diego. Nate, I'd love to see you make steaks or anything you'd like to make. I can always learn something new. I 've never used a smoker before. Thanks so much for sharing your talents

[@sharond7512]

You make it look so easy, I'll give it a try soon. Thank you!!!!

[@traceyporter4047]

I would like to see you do steaks. Thank you. And thank you for showing how to do brisket.

[@janicehutto5007]

Looks wonderful. I like brisket. Thanks for explaining as you work. I sure didn’t know much about smoking meat but I like the taste.

[@pennywest-hagan7524]

Soooo your son, Steve!!! Had fun seeing you there “in spirit”! LOL! Nate, another great job!

[@joeyhardin1288]

Great job. People are all the time asking how long it takes to cook something. The answer is "Until it's done." God Bless and stay safe.

[@marilynnovella2041]

You did great your grandmother would be proud of you

[@wendybrown2588]

Greetings from South Carolina Nate! Wow! That looks DELICIOUS! I would love to be your taste tester. Thanks for sharing this with us. As always stay safe friend. Looking forward to your next video.

[@caroleunderwood953]

He did great! Made me hungry.

[@maydaygarden]

Great job Nate! I'm sharing this video with my new grandson-in-law who got a smoker for Xmas. Woth the wait and those burnt ends are fabulous in baked beans too!

[@abbyechevarria5322]

I love San Diego I lived there for 20 years! Now I live in San Francisco I miss San Diego!

[@katfish000]

Just beautiful !!!💖👍👍👍👍

[@jackiemarsh2470]

Hello Colonel!! Oh My!! That Look Scrumptious!! Thank You So Much for This Video!! God Bless You and Yours Always!!🙏🌻🙏

[@kellyg9468]

Gorgeous brisket! Nicely done, Nate!!

[@cathym8053]

Looks great!! Looking forward to your steaks video. Thanks Nate, Have a Blessed day

[@1419onthebayou]

The edit " Nate up at the crack of noon" had me laughing. The brisket looked delish.

[@gloriaperconti3089]

Great job Nate!👍🏼 Thanks for sharing!🙏🏻

[@abbyechevarria5322]

That looks delicious👍😊

[@linnaellis212]

I’m going to make a brisket this week! My mouth is watering! Thanks 👍🏻

[@patriciahartless2095]

Thanks Nate for sharing your delicious . Perfect smoked brisket . I enjoyed how you didn't. Rush to explain every detail . I love brisket , sausage and chicken . Plus all the sides that go with barbecue . Have A Blessed Evening .

[@christierella]

Thank you for your time, I appreciate all smoker knowledge. I am the bbq master in my house, I cook with charcoal, wanting to learn more about smoking everything! What about a video on surf & turf? With some veggies? I’ll be on the lookout!

[@lorettataylor9902]

Looks delicious Nate 😋

[@g3everex]

Great video Nate. Watching and learning!

[@kathywolf6925]

Nate ..Love the simplicity of your cooking not all these dry rub and then the sauces so much trouble You make it so easy. Worth a try. and yes by all means steaks would love that. Great videos,Love from Kansas

[@bradsense7431]

Looks good! I haven't smoked a brisket in a while and the price can be prohibitive. But this is giving me a push to do one soon. If you film another another one might be helpful to show folks the separating point from flat after its done cooking. And proper slicing of the flat against the grain. That is likely the where folks can get trapped up. Nice job!

[@rockyusa2012]

Another great meal 🥩 👏👏

[@JW-es5un]

NATE HERE IS A HELPFUL HINT: PLACE A DAMP KITCHEN TOWEL UNDER YOUR CUTTING BOARD. THIS WILL KEEP THE BOARD FROM SLIPPING WHILE YOU ARE TRIMMING YOUR MEAT.. THANKS FOR SHARING HOW TO FIX A BRISKET.. GOD BLESS FROM WEST CENTRAL INDIANA FARMLAND ✝️🇺🇸😊🚜

[@nathanritter1382]

Great idea!

[@reneepruitt1012]

Looks delicious....good job, Nate!

[@kurtlongford909]

well done ~ cooking suits you all ~~ PAULINE

[@loridavis1823]

Hi Nate and Steve love watching all the videos. Nate you're doing great I have a question ar your wood chips soaked in anything or they just dry?

[@nathanritter1382]

No need to soak the chips or chunks. The flavor compounds in the smoke happens when the wood is burning and releasing those compounds. After soaking, the wood is just releasing steam without the flavor

[@loridavis1823]

Thank you 😊

[@gidget8717]

Yes! More outdoor cooking with Nate! My cooking skills outside of the kitchen is laughable. I can use all the help I can get. I'm saving the outdoor cooking in a separate playlist so I can find them quicker. One question; If all I can find is the flat end do I smoke it in the same way? Build the bark, wrap and finish? We don't live anywhere close to a warehouse store (4hr one way) and the only thing I've seen in area grocery stores are the flats for making corned beef.

[@nathanritter1382]

No problem at all on just cooking the flat. There will be less fat, and you will have to be extra cautious to wrap it early so you do not lose all of the juices. I would open the lid after the first 3 hours, every hour, and lightly spray the bark with water to keep everything moist.

[@gidget8717]

@@nathanritter1382 Thanks for advise! Nate. I'm about to embark on a thing I've wanted to try for years but had no idea how. 😁

[@jodycarter9009]

That look amazing😋

[@svenskitchen-cookinginout9198]

A great brisket! I haven't made any yet, but it's on the schedule for this year. Best regards from Germany Sven from svens kitchen- cooking in 'n out

[@cynthiafisher9907]

Brisket is very good, but I prefer beef ribs myself. Have you ever been to City Market in Luling Texas? It’s such a fun experience and yummy BBQ!

[@henrydavid5886]

Thanks for another great video. After you reach the stall and wrap the brisket in butcher paper, do you rehang from the hooks or lay it on a grill? Gracias for an answer!

[@dorothylarkin2937]

Great video, Nate! You’re a good instructor. Question.....did that meat cost you a gold bouillon? Would love to see you do a steak.

[@nathanritter1382]

It wasn’t too bad. Costco has great prices on meat

[@janicehutto5007]

Looks great! I really like the taste of brisket too. I*

[@kellykeller5741]

I love brisket but never made any.. Great video and by the way if you have any left over send some my way 🍖God bless

[@Teresa-K]

Hi Nate. The brisket looks delicious! You are the king of grilling. Have you studied culinary skills or is your knowledge all by experimenting? Your dad said you like to grill a lot. Thanks for demonstrating how you grill a brisket. Kindness, Teresa

[@nathanritter1382]

No culinary training. It’s just a huge hobby and interest of mine and I’m always researching and trying to learn each time I cook!

[@btojmnz]

Wouldn't it be easier to do it on the grate i have never done one on the pit barrel

[@patriciafaye7448]

When you put the meat on the grill is it fat Sid up? You may have said but I missed it. I love your videos as much as you dads and grandmothers

[@nathanritter1382]

I put the fat side towards the heat source. On the pit barrel, the fat side is down. This helps protect the meat from drying out while the fat is trying to render

[@makinitsch9113]

I just made my first brisket, last week. I'm an old lady, retired. Go figure.. it was great! I like salt and pepper seasoning. It brings out the flavors of foods. I don't like most of the herbs or seasoning mixture on my meats. I think I'll try a smoker.

[@alanemosley2696]

Great video

[@PatriotChick]

Yummo 💚 my favorite

[@margueritepeaden3445]

I’m not a fan of smoked food, but Nate’s smoked meats look so good. Is he living in a camper? That kitchen looks much like my camper kitchen.

[@Brimoeris1]

Delicious

[@Topplopp911]

Amount of coals used an how to set hooks for such a large piece of meat how often did you have to add more coals.

[@SeoJun-Sara97]

Now I am hungry...😭

[@octoberride]

The crust is called bark.

[@rennielepine]

I miss her so much.

[@nayadev8351]

two orders please!

[@abbyechevarria5322]

You can make pastrami with that right! I would like to learn how to do that😊

[@sandrawilliams5831]

I loved you grandmother. Your dad is a fine Christian man, as you probably are also. I started watching this video but I had to stop after a short while because you said “uh” every other word…. I don’t mean to criticize you or your cooking but if you listen to this video you will see what I mean. I hope I’m not being a “troll”. The brisket looked like it would be wonderful, but the “uhs” got to this old lady. 😄

[@PhyllisStokes]

Sandra, I'd given him the same feedback. I told him my early videos were the same. It's tough to "be comfortable with the silence" and not feel the need to fill up the dead space when you're talking on these. I still catch myself doing it from time to time. We'll keep getting videos from Nate and he (and I!) will continue improving our on-screen presence. Thanks for the feedback. Not trolling at all!

[@DaisyLovesDerek]

That looks delicious!! I'm curious about the gloves you used. Where could I get them & how much are they? Also, when you were talking about the different ends of the brisket, I got to wondering if I could only smoke the point end. My smoker isn't very large. Also, if I did separate the ends, would the flat end be the type Mrs. Maisel used in the Prime series The Marvelous Mrs. Maisel? (Such a well-written series with fantastic actors.)

[@nathanritter1382]

The gloves are from the pit barrel cooker website. Not sure on current price now, but they are very nice around the smoker. You can absolutely cook either end by itself. It is generally cheaper to cook the whole packer though per pound

[@DaisyLovesDerek]

@@nathanritter1382 thank you!!

[@kristajames2728]

Cool!

[@barbsoutherngal4844]

That looks great. Outdid your dad lol. Keep up the good work. And, yes, please cook steaks. Tc 🙏

[@hugemariofan1]

what temp and how often add wood

[@nathanritter1382]

275 degrees Fahrenheit. I add oak wood in the beginning and my smoker keeps temp for 9-12 hours on average

[@DionaMarieT]

Yes show us how you grill steaks too.

[@karenstephens8788]

Is this your son?

[@PhyllisStokes]

It is!

[@karenstephens8788]

@@PhyllisStokes He is sooooo good-looking. He reminds me of your Mom.

[@JThriftybee]

:)