Texas Style Brisket | She'll Love Your Meat

Texas Style Brisket the Kosmo's Q way, we knocked out these texas briskets in around 10 hours using salt and pepper only and wrapping in red butcher paper. You are going to fall in love with this brisket recipe so without further adieu let get in to the Texas Stye Brisket Recipe.
Subscribe for more BBQ videos (it's free!): www.youtube.co...
Get my best recipes and products at: www.KosmosQ.com
Share this video with a friend:
• Texas Style Brisket | ...
Products Used:
Rubs: kosmosq.com/ba...
Sauces: kosmosq.com/sa...
Injections: kosmosq.com/ba...
Wing Dust: kosmosq.com/wi...
Rib Candies: kosmosq.com/ba...
Equipment Used:
Knife Sharpener: amzn.to/2uBcVBg
Backyard Deep Fryer: amzn.to/2CXkj99
Pit Barrel Cooker: amzn.to/2tlUT3q
Victorinox 12" Pro Slicing Knife: amzn.to/2s2XMCQ
Weber Kettle: amzn.to/2DBYscm
Weber Fire Starters: amzn.to/2F6lcPc
Big Green Egg Vent: amzn.to/2E4w27z
PK Grill: amzn.to/2BtnB2H
PK Grill Grates: amzn.to/2E9buL8
Propane Torch: amzn.to/2Cijffk
This video was filmed on a Canon 80D: amzn.to/2s2Xmwj
Watch next - • Kosmo's Q Texas Style ...
Recommended Playlists:
Cooking steak - goo.gl/G5nLPA
Cooking chicken - goo.gl/CNYcQe
Briskets - goo.gl/PW1VmC
Cooking ribs: goo.gl/R3HSwc
Music by: Royalty Free Music
Connect with Kosmos Q:
#KosmosQ #ItJustWins #BBQ
Facebook: goo.gl/MkDUs7
/ kosmosq
Twitter:
/ kosmosq
Instagram:
/ kosmos.q
Snapchat:
/ kosmos.q
Affiliate Disclaimer: Some of the links in this description are affiliate links where I'll earn a small commission if you use them at no additional cost to you.
#KosmosQ #ItJustWins #BBQ

[@tonypollard244]

I like low n slow because it’s more time to drank beer and hang out with family

[@bigtimebbq8771]

Cheers to that!

[@jasonbradley8114]

Best comment on here

[@soysauce9296]

A man of culture.

[@latuya3640]

Is this the running back for my Cowboys?? And tour right low n slow and beers😎

[@jeffanthony6570]

I’m married and we have nothing but time. Flavor is key. I keep family, friends and neighbors fed from low and slow. Start early, finish late and eat when done! It’s part of smokin!

[@texasforever5776]

Kosmo I got a smoker for Christmas and New Year's eve night I smoked my first Texas style brisket. It was probably the best brisket I've ever had!! Keep the seasoning and videos coming, I'm learning a lot from you.

[@robertosgood961]

Started with offset smoker, now BGE. Trim close while still chilled, simple rub and let come to room temp. Lump charcoal with hickory and pecan wood @ 230F. Fat side down for the first hour, then fat side up. Wrap in paper or foil with a cup of beef stock at the stall. Take out and rest @ 200F. for an hour. Crack a beer and tear into it! You should check out a food grade compression sprayer for your bbq. Better and faster than pumping with bottles! Today is the first time experimenting with fast and hot method. I've two on right now @ 300F. just going through the stall at 6 hr. now. Watching your vids while smokin' is like having smellivision.

[@awlthatwoodcrafts8911]

I'm going to be cooking my 4th brisket this weekend. I've always done low and slow with foil (after the stall) and cooking it to 200 degrees and then letting it rest for an hour or more. Every one has always come out juicy and tender. I learned from watching a ton of KZbin videos like this one. Having said all that, I'm not locked in to how I've been doing it. I've got plenty of years left in me to try all sorts of variations. The adventure is in the journey.

[@Mikeycdoggy]

Try Hot and Fast on a drum smoker...You'll have way more time for cold ones.

[@kennethporst4359]

You a smoker to brother?

[@awlthatwoodcrafts8911]

@@kennethporst4359 not as much as I'd like. Way too busy most times to take time for a good smoke. I do enjoy sittin' and watchin' the BBQ. Very relaxing.

[@michaellynn19721]

Native Texan here, and this is what i was taught. Traditional brisket is salt and pepper like you did. Fancy brisket is salt, pepper and garlic. And if the preacher is coming over, maybe use some paprika. I do prefer low and slow for taste. Good excuse to sit around and drink some cold beer. I will be curious to one day try the hot and fast method. Awesome channel bro.

[@dylanjackson2989]

When it comes to wrapping my brisket I agree that butcher paper and a spritz of beef broth is the way to go. I recently discovered your channel and have been watching videos all the time in quarantine. Thanks for all that you do and I will be ordering some seasoning soon. P.S. Low and slow is the only way to go -DJ

[@Harvesttimebluegrassgospel]

You will love the seasoning some of the best out there. Trust me I’ve tried them all haha.

[@rcwbud52]

I cook in a barrel. I go 5.5 hrs at 250, aluminum wrap with beef broth and yellow pickled peppers on top. Finish in my oven to 200+ internal with a soft puncture. Let her set for 2 or 3 hrs. Slice and consume. Love your videos. You are very helpful.

[@grkspartan009]

I like the combo of low & slow then hot & fast. I run the low and slow for about 3 hours, then once the meat has the right color and gets the Texas crutch, I crank up the heat for a hot and fast finish. I always finish early and let it rest until its time to serve!

[@jefftaylor9578]

ur beginners brisket on a traager is the best recipe ever its the one I stay with keep up the good humor and content love ur channel

[@michaeldubya]

S&P, peach butcher paper, low & slow. Low & Slow to consume Shiners and sit around tell hunting and fishing lies or for those that took the Oath/served, war stories. Love the channel. Gig ‘Em yeah I’m a Texan.

[@michaeldubya]

Big AL Howdy, from Cypress/Hockley.

[@atomicwalnut1581]

Just a backyard cook here in West Texas. I like to go salt and pepper, spritz every 30 to 60 min after the first few hours. 275, post oak, unwrapped the whole way unless it starts getting dry outside, I'll use paper if I have to wrap. Chicken legs are my favorite thing to make though, they're like crack.

[@Docavelli]

Good cook Kosmo. For me it's S & P, low and slow. I like foil more than paper because I like to collect the jus and add it to the serving pan. What I do though is leave the foil "cracked" to allow some of the steam to escape and not totally ruin my bark.

[@brandonlaird3004]

My family has always used pecan or oak. Whatever we can cut from the fallen trees around the farm. Im learning alot more about post. I've probably had it from different places I've dined at. Keep the videos a rollin. Stay safe yall.

[@dillonleslie5239]

My god. I just started smoking and already have learned alot from these videos. I'll be smoking a pork butt and brisket this weekend!!. Got my cow cover, texas beef rub and brisket mop, opx1 ready to go!!.

[@jessejohnson1557]

Dillon Leslie if I were you I wouldn’t take his advice too seriously on smoke coming out of the smoker, i always have white smoke coming out of mine and it comes out beautiful with such a nice Smokey flavour I absolutely love !

[@dillonleslie5239]

@@jessejohnson1557 I'd rather take the words of a world champion than anybody else.

[@porsche944mt]

First thing, being a Texas girl who is very familiar with Texas heat, you never water your yard in the middle of the day when the sun is up. You're better off watering early morning BEFORE the sun comes out to allow the water to sink into the soil. If you water in the hot sun the water will evaporate before it gets to the roots and the heat of the sun will heat the water and bake your grass....that said......I like to do brisket low and slow to maximize the smoke. Once meat reaches an internal temp above 150 it won't take on any more smoke, so hot and fast will not allow the meat to take in enough of the flavorful Post Oak wood. I don't use foil because it tends to make the brisket more like pot roast and it tampers with the bark. Butcher paper is the way to go. Once the brisket reaches around the 175-180 internal temp, that's when I wrap. Love your videos and especially love the rock and roll music you use on your videos. Also LOVE, LOVE, love our products!

[@bradwilson6601]

Keyboard cooks, I love it! KZbin is full of anonymous experts in all fields.

[@MarkyBigSmoke]

Great video! I like the way you express it's the way you like to do things and then ask how do we like to do things. I'm just starting out so I look forward to making a more informed contribution another time. Thanks for the newbie tips!

[@jonasf1706]

"Really is a great brisket, I JUST DONT LIKE WAITING THAT LONG" 🤣🤣 That's my mindset as well brother.

[@chefsteven34]

My favorite beef to smoke is a Tri Tip Roast, by Snake River Farms - American Wagu. Indirect heat. Kingsford briquettes and Lazzari charcoal, topped off with Hickory & cherry wood. Thank you for taking us along on your BBQ journey.

[@patsatterfield8412]

How long I cook a brisket depends on how much beer I have.

[@kennethporst4359]

The more the better ay

[@shechshire]

I'm making a playlist of all the best briskets on KZbin. You just earned a spot! So many people out here on KZbin have no idea how to make brisket.

[@haydenholmes1808]

I'm way off the beaten path when I season a brisket, but I like low and slow until the wrap then I put it in the oven (saves the moisture a little better, imo). 3 table spoons salt 3 table spoons pepper 2 table spoons garlic powder 1 table spoon onion powder 1/2 table spoon smoked paprika 1/2 table spoon mustard powder

[@100smp]

D-Money here from Austin, TX! Thanks for following though on the challenge I made you a couple months ago for Authentic Brisket (that means Texas Brisket). I’m looking forward to watching this video! Too busy right now, but I will follow-up as soon as I get my pool and smoker fired up later today!

[@gstavra]

Great video man! As far as hot and fast vs low and slow it depends on the situation. If I have a hard deadline to meet (comps, dinner for inlaws, etc) I go hot and fast to make sure things get done. When its just me and my buddies we'll go low and slow and hang out all day by the smoker with a few (or a lot) beverages.

[@smokehousesyndicateseattle3998]

Brisket!!! That's my favorite meat to smoke! Low and Slow most of the time but I have smoked them at 300 several times and gotten the same results. Yummy!

[@clnorris82]

Hot and fast when you're single, low and slow when you're married. Wait, what are we talking about? I like both depending on time and when food needs to be served. I also like BP over foil to keep that bark preserved.

[@michaeldew1508]

Hahahahha! Balance.

[@icecoldfelicia]

🤣🤣🤣🤣

[@TonkyMan44]

Top 10 huh?? Haha!! Don’t matter do what you want to.

[@leonardmosley3904]

depends what your putting your meat in.

[@paulmuaddib1764]

++++on the BP

[@asmyers1648]

What’s up man found your channel last night, I started grilling about 4 years ago on one of those super tiny 1foot but 6 inch portable rectangular grills now I use a kettle about 4 times a week. I have found over the last couple of years I really like to cook just about anything as long as possible. Low and slow is the name of my game! Keep up the killer content bro

[@raymondmeyers8983]

Butcher paper if you like a crustier bark. Foil if you like a more tender brisket.

[@joeymerrell8585]

I like salt and pepper rub with garlic, but to be 100%, your rubs are second to none. The cow cover hot, and cow cover mixed together is AWESOME! Low and slow 225 for about 14hrs then the throw down starts at my table.

[@NorthTexasBBQAddicts]

another good video Kosmo! we used to use butcher paper in our comps but have went to foil. At home i pretty much use whichever i have around the house. i add a lil beef broth when wrapping! Cheers brotha

[@saraigardea8146]

In

[@rgtz54]

Does the beef broth keep the brisket moist??? I smoked my 1st brisket this weekend and it dried up shortly after slicing.

[@douglasthompson7348]

0 5

[@critterhomemovies]

Salt and pepper, cover and refrigerate overnight, 225° at one hour per pound it weighs, medium smoke, wrap 4 hours in butcher paper before taking off. I let it rest a half hour before cutting into it against the grain. Has a nice slight pull and very tender. Been doing it that way over 10 years.

[@arnoldmorales9189]

"Ultra Low and Slow" 16-18 hour cooks 💪

[@ChefJonnyL]

I most definitely love the longer cooks 12-14 hrs just how I like it

[@markmccaleb4038]

I've always used foil, but want to try butcher paper in the future.

[@alkingham]

Buy it on Amazon Mark, best prices, don’t need the expensive brand, do buy the widest brand 24” min...

[@BBQandBottles]

Love it Kosmo! I’m a fan of SPG, fat cap down and hit her hot and fast. This was an awesome cook man on a beast of a cooker

[@aguilarjohn71]

Just curious where you get your Knives. Videos are AWESOME!!! Thank you for all the great tips 👍

[@Wolverine05]

Check out cutlery and more. They carry shun but there line of knives called enso are wicked awesome

[@samueldeleon6867]

Low and slow adds more flavor. I'm not a brisket guy yet but I've gotten pretty good at chuck roast and I use foil.

[@daniellarkey6573]

Hot and fast with smaller steak, low and slow for larger cuts.

[@fishingwithsam7526]

thank you for showing me how to cut the brisket I was letting my brother know the show is awesome will definitely keep watching your KZbin videos

[@davidroland4651]

I like low and slow with S and P, sometimes G as seasonings. I'm usually busy during the week, so if I can sit on the back porch on Saturday and watch a smoker all day, and sip on a couple cold ones, that's a great day to me.

[@bigtimebbq8771]

Great day for us too!

[@garysorley69]

I love low and slow. I always tell people its whatever floats your boat. You gotta eat it. Smoke on brother.

[@paulcooley515]

Beef short ribs Texas Style

[@thirdshifter5044]

I always make my brisket salt and pepper only. I always use foil to wrap. I have done low and slow and hot and fast. I have had them both turn out great. But my best was hot and fast. Great video!!! Love that big ass smoker!!!

[@rebelman11]

Don’t know about low and slow or hot and fast yet. Doing my first Brisket for my first Father’s Day coming up. Thanks for the tips and great video!

[@rueridge7597]

Salt and pepper is a good brisket-and has become boring as hell once you know how much better you can make it with just a few little things. Last few I have done hit them with Malcolm's AP rub, then a good coat of Cow Cover Hot and then top with a good coat of 16 mesh black pepper. If using one of my pellet grills I inject with Kozmos reserve. Have got nothing but rave reviews. Been doing the hot and fast lately. First one was a disaster as I had grease fire and ruined it. Since then I got the hang of it and it's nice to be wrapping in 2 to 3 hours. Great video and as always good info. You must have dirt on Travis Clark to get his pit that has won so much money. Lol!

[@shaneowens8774]

I agree with you Rus. I am in Central Texas and SPG is a must for a base but there are so many other flavors that take a brisket to the next level. I am not a fan of sweet on beef but a little onion powder, chili powder or cumin, paprika really takes it up. I have always cooked a little faster than most. Its just how I do it not really on purpose but I’m like you Kosmo, who wants to sit with one for 12-16 hrs? Good beef, good rub and enough good smoke is the key.

[@georgevranas498]

Agreed. Garlic, paprika, chili pepper, all these will compliment smoke and meat flavor.

[@Taylor-dl2kr]

@Flatus Antiquitous Not true at all. Maybe if you have a heavy hand then yeah you can't taste the beef. I use many different things and have no issue tasting mine. BBQ at the end of the day is a matter of opinion anyway. There is no right or wrong way to do it.

[@MrCapri26]

I just finished Tex A&M's Camp Brisket where all we did was salt and pepper on the briskets. And, they were delicious. I have a large WSM and with the vents open 1/3, I can get a 225 to 250 cook and all turns out great. 55% 16 mesh black pepper and 45% kosher salt. That's it.

[@TheWatkins3]

SPG, dome 225. Cook till 198. Rest for 1.5 hrs slice flat. Cube point for burnt ends. Heaven on a plate.

[@acmf74]

From experience the family and myself like the low & slow. Last year I smoked 2 briskets at the same time. One was in paper and the other was in foil. (the family needed a clear winner) 9 out of 10 like the paper won over the foil. For me it was more flavorful, tender and the color was gorgeous vs the foil.

[@maurob5519]

My friend, you are great, one day I leave California and come to live my pension in Texax, like the Cowboys

[@SuperDuty23XL]

Great video man. I cooked my first brisket this past weekend. A bit apprehensive to say the least. Had to be ready by noon on Sunday. Started it at 9:00 pm Saturday night, Set the alarm every 45 min to get up and check the fire. My temperature varied a bit from about 200 to 250. Left it on til noon Sunday; did not open the smoker Iid once (wood , offset). Took it off, wrapped it in foil until we ate. My grown sons and son in law are all pretty opinionated about food off the smoker or grill and honest too. They said it turned out great . So it was low and slow for me. No wrapping . Enjoyed the heck out of it . Great eating. I’m a brisket guy now .

[@aramirez72ar]

I’ve done both. Low and slow is the way to go. Although the brisket I cooked yesterday took 14 hours at 225 degrees.

[@robertguenther4308]

I like to smoke pork "picnic" roasts. I know some folks think it's too lean, but it comes off with a nice clean flavor and I've never had anyone talk mad or bad about it once they eat it.

[@TheLoneComic]

I like the simple, no nonsense professional prep and while I love garlic I would say the brisket has so much flavor using only salt and pepper will just bring that natural fantastic native flavor profile out. The LC

[@ahnerme8400]

"She'll love your meat" lmaoooo I'm a perv sorry.

[@Tx88Boy]

Pork ribs, briskets and poppers. Top three. Can you do a video on how you separate the point and the flat for burnt ends.

[@jacklamotta0015]

Low & Slow look's mutch better than Hot & Fast...., i like Low & Slow....!

[@jamesblair5971]

In between low and slow and hot and fast 275. I cook at 250 for brisket and beef ribs I wrap in butcher paper when I have it but foil will work. Salt and pepper is my go to for brisket and beef ribs seasoning wise. That brisket looks great 👍

[@frankb1952]

Low and slow...butcher paper.

[@justinengle6720]

Dude! Another home run video! I'm a grill and smoker addict (11 cookers and counting)and love your videos. Great products too! My whole neighborhood loves to smoke bbq and your recipes are killing it! Thanks for the tips and being a regular guy who loves to cook. Hope you roll through Georgia sometime! Keep it up brotha. Much envy of the el ray smoker.....I have to get one!

[@danj217]

Im a kid i cook porkchops

[@dank9288639]

This recipe got me head on the way home from the cookout this afternoon

[@mothertruckinbbqhomecookin8611]

I'm so tired of Texas brisket. So overrated. I use aluminium foil. Keyboard tuff guys started using paper, AFTER Franklin, got famous.

[@frozennumb69]

I have seen alot of positive comments on naked brisket as in not wrapped lol sorry don't know terms. Have you tried that? I'm new to bbq and would appreciate your insight

[@Alien300Blackout]

@@frozennumb69 I think the end product has more to do with the person cooking it then any type of wrap or naked.Theres a video of the owner of Franklin BBQ trying brisket wrap in foil,paper and naked I doubt anyone could have told the difference in a blind taste test because he knows how to do it...

[@eshelly4577]

Franklin Rub ! Simple and delicious.

[@Aristocob]

Low and slow for me and mine because we love the smoke. I wrap with butcher paper but foil is like a time machine, soI use it when I’m rushed. I’ve cooked low and slow with no wrap before and though I liked the smokiness it was a bit too much for the fam. Great vid! Scott

[@sheluvme6940]

can never go wrong with a nice tri tip cooking up on the grill with the boys

[@brentcolescott276]

I've found with my smoker it likes to go hot and fast. Can usually knock it out in about 7 hrs - but best results have always been with foil. Tried butcher paper but never comes out as good (tender) as with the foil.

[@ParkerUAS]

Low and slow and quality butcher paper wrap when it hits the stall. For seasonings it is either Salt and Pepper or the Brisket rub from Cooper's BBQ so I can have that nostalgic flavor in Arizona.

[@kenswaby7028]

Kosmos hey pal how are y'all doing? I love to do baby backs, standing rib roast, and rib eye steak. This is my top 3 of no less than 5o. I have a great gas grill, Cabelas 7 in 1 cooker, as well as a Pit Boss pellet grill. Other than the half price that the Pit Boss was (my son has the Traegar)my son is a wizard on his traeg. He has given me countless tips on the fine art of pellet grilling. I'm very grateful for his expertise. But I assure you I love your videos as a information super highway, they can't get better than Kosmos. I can't thank you enough for all that you do for the Queuing industry. You're a master on all grills I've seen you work on. Always a pleasure to see you work your magic.

[@Joshaynes1]

That's an awesome pit! As far as brisket I do some the same way but I also have a family rub we all have used for years.

[@tbarrata6479]

Great video. Straight to the point and no judgement on what process is better. Btw. I’m a low and slow guy. Fat side up. Only salt and pepper. Only post oak. Love from Texas brother!!

[@JBsBBQ]

first timer here brother! but certainly not my damn last!! S & P is the only way to go on a texas brisket! that's how we do in central Texas. i just subscribed bro and rang your bell! keep'em coming!

[@dubosce]

Brisket hot and fast! I live in Texas and it’s salt, pepper, and garlic with a water pan. You are right! People make it hard, don’t make it hard

[@JrSVT]

I'm in S.E. Georgia and when its hot and humid (like today), I like to do hot and fast. Cleaner fire that way. When its cooler out with less humidity I like to do the low and slow.

[@AlbertoGonzalez-tc2ju]

JrSVT im from south ga just above Tallahassee fl and yep 98 with 100 percent humidity, it get crazy hott

[@Chilling4Shillings]

JrSVT gotta cook brisket slow at least 14 hours

[@JrSVT]

Fuckitol, you obviously dont live in a humid climate. The humidity makes it difficult to burn an efficient fire small enough for a low and slow cook in my offset. I've done both low and slow and hot and fast...I've had just as good of brisket hot and fast as I have low and slow.

[@MrToband]

@@JrSVT big misconception about Texas and Oklahoma,it's humid as hell,far west Texas is dry but most of Texas is humid.

[@danoldsbb4558]

love it " this is easy! people make it hard..." so true

[@jeffbehringer1262]

Looks good. Only thing I’d change is season the point a little more than the flat since it’s thicker. Nice setup.

[@mmims88]

I used to always do chopped brisket because I do a fast cook, chop that thing w a cleaver and the hand mix in just enough sauce to "wet" it. But lately I've gone to L&S for sliced brisket. Cool video though and that smoker you used was pretty sweet too

[@JoshVigil5280]

I love cooking hot and fast brisket cause you can’t beat how fast you can have a whole packet done with the Same results. Love the videos keep it up. Have you done a hot and fast pork Shoulder yet?

[@golffoxtrotyankeehooligan222]

Low & Slow 225° 10-12 hrs but I like to inject it with Au jus & garlic powder like 1" squares let it sit in fridge for overnight with nice coat of Salt & Pepper. I just did 12lbs brisket this past Friday it was on smoker at 5:30am for almost 6 hrs till 160° then double wrapped in aluminum foil shine side in for 5.5 hours till I could probe it and it felt like stabbing into a jar of peanut butter, and then I checked temp 203-207° then into a towel and cooler to rest while I drove to ranch 2 hrs away. I let some friends get a taste and they said yep a Texan made it more pepper than salt 😂 but no one was talking until dinner was over. Smiles all around

[@gregokonski546]

Awesome video. And I love that you only use salt and pepper. When people start bringing cumin, celery salt, garlic powder, etc......it doesn’t even taste like brisket anymore. I did a 7-pounder on my Weber smoker, super bowl weekend, it was restaurant quality.

[@mikekrusz6789]

Great video !!!! A master at his craft!! We do Hot and fast !!! Getter done!!

[@MG956_]

Friday , with a cold one in hand I like to bbq some short ribs and crispy mollejas..

[@txgaspimp9321]

I like low and slow seams to have more smoke and renders out better to me

[@bigjon4806]

I use butcher paper, seems to work well. One I don't see anyone doing with beef brisket is a brine. I started doing a brine on the brisket and it always comes out awesome! Might want to try it out.

[@barnum99]

Low and slow chillin with the fam and some ice cold brews. Ain’t nuttin better.

[@patricklarue2023]

Low and slow, gives more time for beers and shootin the shit with friends and family, keeps everyone's mouths watering

[@jeffturnerjr0323]

Dude keep the videos coming... my favorite channel to watch.

[@ssimpala1901]

I do mine San Antoine style, 6 pieces of garlic and 4 Jalapenos ground up added after the Salt and Pepper that's it, low and slow at 250, FSU Foil wrapped.

[@smokinjoe3117]

Those briskets looked great. I'm a low and slow guy using butcher paper

[@redsvette]

Got a 17 pound prime today. Going low and slow over post oak on my 18" Weber Smokey Mountain Saterday night. S&P and pink butcher paper. Got to kill some at home Coronavirus stay at home time. I will enjoy a couple of nice stogies during the smoke! Roll on brother!

[@brettheary]

I'm doing the same tonight. I would of used butcher paper but the only store with it wanted 45 for a roll of trager paper. I'll pass

[@i_fuze_hostages6]

That looks amazing but that title is something else 😂

[@AE-ur6tt]

Low and Slow, the butcher paper gives a better bark specially if you only use Salt and Pepper. Those briskets came out with some badass smoke ring. New subscriber great video bro.

[@richsellskc]

nice job! i fire up a few small split logs in a fire pit close by about 15 minutes or so before I throw them in the smoker fire box. This saves on the white smoke issue that always happens when refueling. I think it works great. Thanks for you vid!! Yes, and, butcher paper works best for my taste.

[@mitbbew6901]

Love your channel, love your products. The cow cover rub IS AMAZING. Keep up the good work.

[@charliewillkom]

Not gonna like I came for the brisket video, but subscribed cus of the pure enthusiasm lmao. Good stuff!

[@duanehenicke6602]

I was hot and fast when hot and fast wasn't cool. Now i do slow and low. Guys and gals when you have that perfect brisket cooked please remember the grain in the flat runs the opposite direction of the point. Start slicing the flat until you see the point come into play. Then separate the two so they can be cut correctly.

[@respectfullyangie4203]

Low N Slow! That's how my daddy always did it. Thanks for sharing!

[@jimrennison1]

if time is your thing, it's hard to beat the sous vide + smoker method. Go 18-24 hrs sous vide@ 135 -150 depending on the color you prefer them 2-3 hrs on the smoker and you're done! Sous vide time doesn't count as time spent cooking since you don't tend it at all. Always do the sous vide first so it takes the smoke better.

[@joshfurgye6328]

Favorite thing to cook is a pork butt, followed by any style/type of chicken. Your pulled pork recipe is best I’ve ever had.

[@kshollywood]

I decided I wanted something different in my brisket so the guys at GRILLS OF MISSISSIPPI told me to use your brisket injection, it has changed my game. My brisket was freaking awesome with a ton of flavor.