Why this Brisket did Over ONE MILLION Views

Alright, welcome back to the second season of our show, it's a one year

brisket

anniversary,

this

brisket

here had a

million

views

, over a

million

views

, we're going to show you why

this

brisket had over a million views and let's go. to answer questions worth over a million views stay don't go anywhere okay so we have a 17 pound piece of meat right here in front of us choice grade walmart so the first question we I understand why Walmart is very economical and if they know how to do it. cook this piece of meat, it will do a fantastic job and you will never know the difference, so we'll start with some lard.

Many questions about lard were: why would you put fat on meat? What this will do is give it a nice hue as it cooks, it will set the color, so I have it here hot as well, it will retain all the spices and start rendering the fat. Below we are now cooking direct heat as we did in the video that we are going to leave in the link in the description and the good thing about cooking direct heat is that you are not going to cut any of this many questions to me Why wouldn't you cut it?

Because we are going to eliminate all that fat and a piece of meat like this that has a lot of it. Let it work for you now if you're cooking this on an indirect smoker with a firebox on the side that you're not cooking directly, which we're cooking directly, you're going to have to cut this fat because indirect cooking doesn't allow this to become like the fire that is cooked directly over the fire, what we are doing today. all this will go out now this is the original way the meat was cooked the embers were burned they were put embers under the meat and that is the original way of cooking everyone has their style Texas has their style Memphis has their style but I I have mine and families have their own styles so my family has their style and we're going to use it today to show you this so we're going to start with just salt I want a decent amount of salt salt if you don't have any. ker salt uses table salt and the original salt was table salt which happened here but things have changed and we don't use table salt for this anymore anything that contains iodine we don't use black pepper let's go with a good amount of black pepper and we're going to use a little bit of onion powder and that's it, like I said in the past, we burned our coals, which I still do, and we shovel and I do that for my pigs and I don't cook whole pigs anymore because I don't have as much family as I used to, the herd has shrunk and we don't have as many people in the family anymore, so Don't do the whole pig thing anymore, but every once in a while I'll pick up a 30 pound pig and we'll cook it right, so we have that nice view, let's move on to the other side, now the good part of the butter. here and like I said, it just helps everything stay here and we're also going to leave this at room temperature so that as the meat heats up, the L stays there as well and just gives it a good dose of onion powder , black pepper on this side too, put a good amount in there, just rub it, pat it and get the sides now, this is step number one, this is the easiest brisket in the world to make with proper cooking and you need the right tools for the right job and if you're going to cook a brisket like this, you want a Weber grill and it's too close to the fire, it's not going to turn out well because it's too close to the coals. you need that distance from the charcoal to get the right result and that's fast, to get the right result you need the right distance and the right tool if you're cooking a small piece of brisket that you'll never get if it's wet it will always come out dry.

I don't care what you cook it in so I don't inject it because I feel like injections just make more holes in the meat and push moisture out of the meat instead of bringing it in. so I'm not going to inject it into a piece of meat like this, so people talk about how to cook and the best way to eat brisket, but the bottom line is there is a Colt Snows steakhouse and they've been in business for a It's been a long time and they're like the number one steakhouse in the country and they cook over real coals, real fire and real heat, that goes a long way, doing it the right way.

Offsets have only been around since about 1983. Bull Park figure. 1982 somewhere out there and you see the tank on the side and the firebox on the side and before that everyone did it this way so stay, don't go anywhere, let's put this on, see you here again I return to everyone. Well, this is the grill that we filmed the brisket on the first time and it got over a million views, so let's show you what we're doing. This is the Barrel Cooker and they make a few different types of grills like this one. This is my fire setup, so I have charcoal here I have a piece of Post Oak over here this wood falls to the bottom the whole piece of charcoal falls to the bottom goes down there and then you have a grate on top where you put your food on, just let's get this up so that's great the food goes on and this goes down so what I'm going to do is I'm going to turn it on, wait 15 minutes 20 minutes, get a good heat going, put the lid on, it also comes with these holes. on the side you can leave them out now this is pretty much set it and forget it temperature there is no control you can't control the fire unless you put these bars that go back and forth and you can control the fire also makes it hard to get to to food.

You have to keep taking these bars out and putting them back in, as you'll see later in this video. A temperature control at the bottom, but what makes it nice is that if you are inside. wind and rain and a lot of things like that and inclement weather, this is a great kitchen to cook in because it's pretty safe, you're not going to get a breeze here and Jack turns it on at 50° or 100° and burns your self, so we're going to light this up and we'll show you what we're going through from there stay there don't go anywhere so this is our fire get ready our fire is lit if you can see down here you won't be able to see much here but It's burning pretty good, we're going to put this brisket in, put the lid back on here and put these bars in there to keep the temperature up, that's what they do.

The holes are for the side, don't go anywhere, it's time to put this brisket on, okay, let's go fat side down, that's what we're doing, I'm just going to move it over there, it's a big brisket. to get everything in and it's going to shrink so right now that part is touching that cavity and that's how you want it to shrink and then move down so let's put the lid here, stabilize it and See you right here it's okay, time number one, we're right at the base, we're about an hour and 15 minutes into my scrubbing sauce is here.

I'm going to keep it on top of the pot to keep it warm because I don't want to put cold mop sauce on hot meat and check it out, so let's start with our mop sauce. Now we are mopping this in the first hour, we are going to let it sit for two more hours. we're going to turn this meat over and we're going to mop it again and then we're not going to mop any more so it's two mops during all this cooking and we're going to leave a link in the description to the salsa mop and it's already on our site and many Of you have probably seen it before and that's it.

The reason we put on a lot of mop sauce and use a ladle and not a spray is because that spray won't be enough. It's not really going to cool the fire too, you want to cool that fire and when you cool the fire it will take time to rise back up and it will smoke adding more flavor, okay we're there. We'll meet you right here, we'll talk to you about a little bit more about this brisket, don't go anywhere, okay, your briskets here now, it's about an hour and a half away, she's smoking. To talk to you about some of the differences between cookers, a lot of people ask me what the difference is between cooking a brisket with direct heat and cooking with direct heat, the brisket is here, it's about 12 inches from the heat, all that fat it's removed in now, kind of like an offset where the combustion chamber is to one side, that offset is also great cooking, it's not going to reduce that fat, so a lot of people say why would you leave all that fat because that's your damper now if If you're using an Offset, you might want to remove some of that grease because it won't melt in that heat.

You will also have less flavor. That's my opinion, if you are cooking a brisket, these are long cookers. They are tough pieces of meat and we are going to stick with the old school style. The old school style was to take a tough piece of meat like this, shred it, cook it over the coals, burn the coals to the side, shovel them under the coals. kitchen, as I mentioned before, a place like Snows, they are number one for a reason, they take their time, they do it right, the trade-offs were made to save time, you will never get the taste of a trade-off that you will do with this. this is the best pot for cooking brisket, that's how I feel, that's how my family did it for years and this pot works great for that, it also brings great flavor, great color and like I said it will cut down on that fat, It's also time.

It will save you a lot of time. This is almost like a cooking game. You can cook in most climates, temperatures and altitudes with a cooker like this. This is a small kitchen. It holds approximately 30 gallons. Kitchen 55 is where you want it. be and you could use some dampers on the top to adjust the heat, not on this one, this is a disadvantage for this cooker, but if you're cooking a brisket, it's the first time you want to cook a brisket, you might want to start. on something like this and even as a professional cook like me I will use this, why save time?

I'm not going to stay here all day throwing fuel on the fire and you have friends, family who come and you spend all day. day cooking it will make me sick I won't want to eat afterwards so there you have it too this is not going to rust like a big Offset you can take it anywhere you can take it to friends and family houses so this convenience of this and like I say, if you compare this to a $10,000 kitchen, this kitchen probably cost 300 dollars, it will kill it. I mean, that's how it works, it will do a great job and that's what you want.

Also cow, let's talk. about that, a lot of guys like to put tallow in their meat, they like to take a lot of beef animal fat, which you're going to pay a lot of money for on top and it's probably going to cost you 50 bucks. You are more than the meat and let's talk about the meat besides that, if you are using wagu beef then old school tough beef cheats, meat at 99 cents a pound. I bought this for $329 a pound, it's an option. I tell you one. If you put this in like a piece of wagu beef, yes, wagu beef will melt in your mouth, but it won't taste like it will, that's why it's a different type of beef, it's made to be cooked a certain way and different. maybe it wasn't intentional, I'm not taking away from, you know, Wago beef, I'm taking away from the style of cooking that you cook it in, it's like a good piece of salmon, you know, you have the salmon that you cook. and then you have your sushi, excellent salmon and I'm not taking anything away from the salmons, but you don't take a piece of sushi-grade salmon and cook it, you just don't do that and it's the same thing with a piece of beef like this They're big, cheap pieces of meat, they're overcooked and you need to spend hours breaking down that fat to get that flavor and that's how you get great barbecue.

We'll meet you here with more tips and tricks stay, they're not going anywhere, so for those of you who don't know what an offset kitchen is, let's show you around. This is a kitchen we are still working on, it is in the process, it is almost ready. I just received it. To put a couple of extra touches here, but this is a displaced kitchen, so your main chamber is here, your firebox is in the back, but you can see this is definitely something that doesn't take home in home. I mean, this is a big boy here, let me show you the inside now.

I can't open this all the way because I have my split tube in there, but basically this is the inside of the double kitchen shelves. sliding in and out is very simple, very basic and my firewalls over here, the wood burns in that chamber, it brings smoke into this chamber and we have this setup where it burns, still, if we put some toast here, everything from the front backward. Even if you put a plate under here, this stove would be a reverse flow stove, but because the exhaust pipe is on that end and not the firebox end, it makes it a normal smoker, so the smoke is transported directly, that is the best cooking. you want there to be no hot spots, this comes out in the air, so I can bend it, here we go and there it is, that's my adjuster, it adjusts my airflow and that's what we're looking at, still in progress. some more work to do and that's it, I just give you a little extra material here and show you what a trade-off looks like, okay, we'll be right back, stay, don't go anywhere, okay, so we're on to 3 hours.in 3hours and 15 minutes it doesn't matter if you spend a little more than one and we're just going to base this and then we're going to turn it over so first I'm going to get a little mop. here it's going to do two things: it's going to cool my fire, it's going to stop the fire from jumping quickly towards me, and it's going to dampen the other side, so by doing this I'm just slowing down the fire because I have the Lid open and now I'm going to work quickly to fix this.

The first thing I'm going to do is remove these bars. Many people ask me again what the bars are for airflow if I remove them. We are made to hang meats. If I remove the bars, my cooker will cook too hot because it will let more air into those holes, okay, and here we go, let's flip this over. I told you that you were going to shrink, look at that edge for that edge, okay, let's turn it over here, let's see that beautiful, that's what you're looking for right now in our last video, we put the lemons there during the base of this, so I'm going to put them back. there, so here we go just so you know it's my uh, my brisket dropped one from there, let's see if we can put another one back in there, let's put a lemon in there, let's get that other lemon out of there, let's put it right .

Now many people say why lemon in beef, lemon doesn't go with beef, but with fish. One guy said, but he's going to smooth this out and keep it moist, so now we're going to let this come back. turn up the heat another question how many times do I have to refuel this during this cook so I'm not going to refuel this at all sorry my bars are here? I'm not going to refute this at all during this cook because I put There's enough firewood and charcoal here to keep me going for a while, so I'm going to do this.

Put in enough charcoal and firewood from the beginning and you won't have to refuel a breast like this fish that you won't eat. to refuel, so we'll let the heat come back up, let it cook again, put the lid back on and then cook it for another 3 hours, Bas is over from this point. We're done basing it, we'll just cook it for another 3 hours, wrap it and then put it back in the pot, we'll show you what to do from there, stay, don't go. anywhere, okay, big question Tallow, should I put suet in my brisket? Let me show you what I think about putting it on your brisket.

Come on, this is a piece of meat I cooked. It's a piece of steak that's been on me. refrigerator for a couple of days. I made a steak video. We'll leave the link in that description to that steak video too if you want to watch it and it's been here. It seems boring. It's a little dry afterwards. a couple of days so what you are doing is when you cook with suet here is your breast let's say you take it out hot you take it you are going to wrap it you add your suet now I'm going to cut a piece on the side without wrapping, so I'm going to do it like this , let's say it's your brisket, let's cut that up now look at that nice medium rare in the middle it doesn't look like anything special it looks a little blah, I'm going to put it's in here, let's say this is suet, whether I'm using Crisco suet, fat is fat if it's not for health reasons it's all shiny fat oil, so let's put that in there, let's say now it wraps around the meat and it gets in there you put it in the pot it's on the side now let's take this, for example, we make a slice it doesn't look like anything special now let's do this, we pour a bunch of grease on it and see how it looks like a new piece of meat, so if I were to take this and grease it, it makes no difference polishing your tires with tire shine, it looks great now look at that piece, oh it's shiny, it's juicy, oh you could see the juices coming out in the meantime. you're, you're squeezing fat.

I can take the fat and squeeze it out in the meantime, before it was dry as a piece of cardboard and now it's juicy, look at that, oh let's cut that nice piece of breast, it's so juicy, you get my point. when you wrap it, let's move this to the side, in my opinion, I've been cooking for years and to spend $30 now we put the fat in there so it works in that specific type of cooking when you're. cook with this in compensation maybe you need a little fat in there leave the fat on and cut it then trim it everyone wants a nice breast everyone wants to trim it and the reason why everyone's breasts come out dry oh I try it breast Never I'll do it again you know why I should have left the fat out we're not looking for nice we're looking for food you're looking to eat this next after so cut it up, remove all the fat and you I know what's going to happen, you're going to be stuck with a piece of meat dry and that's it.

The world of barbecue is almost like the world of weightlifting. The world of bodybuilding, do you know what a man told me once? He said, "You know what I need, a horse." Manor, someone told me that I love to eat it, well, the barbecue roll is almost the same way, you know, there are so many tricks and tricks and nothing better than the old way of spinning time by burning the coals by pushing them and that's a real barbecue if you want to cheat, take the corners, make it look shiny, the judges, that's how you deliver the meat, you know, if you deliver your box and you want it to shine, you would pour juice on it in a restaurant.

I'm going to pour the juice on top and they're going to show you that you know it's the sizzle, not the steak, that gets the attention so that's my take on why you should put a towel on the steak so we. We're back in the kitchen, we're going to go back outside, we're going to check it out and show you how things are going and we'll see you back here, stay, don't go anywhere, okay, it's time to finish. this, so let's wrap it up, just take my bars, put them to the side and there are my lemons, so I'll just take those, put them on the tray like last time.

You know this, it's mine and let's put this brisket in there, okay? look at that big juicy cookie okay let's take these gloves off and wrap this up now my fire is going a little crazy right now it's just going to bend and I want it to go a little crazy okay these gloves are over. Here I want to use a lot of aluminum. I don't use brown paper. Some people are different. I don't use butcher paper because it drips and I don't want this to leak from direct heat. I feel like when you use butcher paper it's not as juicy, so what we're going to do just for a second, let's put my bars aside, they're hot, don't touch them.

I'm going to put the lid on to control the fire because my fire is getting hot. a little out of control and just wrap it up it's hot here it comes the smoke from that kitchen cooling down it's burning all that fat you can see it in the background there now I'm going to turn this over so I'm I'm going to do the same thing on this side. I don't want this to leak, so I want to retain all those juices and not be stingy and miss out on the aluminum. Don't put it in the pan and just do it right. and tight like this, believe me, if you're stingy with the aluminum, it's not going to turn out well, now we have it, tighten it very tight, very tight, I can feel it's already doing well, this brisket is not going to hold up.

I because it feels nice and firm, okay, here we go, piece on that side. I'm going to cross it one more time. I usually use heavier, sturdy aluminum foil, this one is thin, you can tear it with your pinky. Why am I really wrapping it up? There you go, very well wrapped. Alright. I'm going to leave this back in the kitchen. The fire is lit. Let's put this back there. They are hot and so, let's cover it well, for that you need all that aluminum to protect that fire that got a little out of control. I have a lot of embers there, I'm not going to light this.

Back it up, I'm going to let it cook completely, so we'll leave it like that for about another 2 hours and check it out. We're looking for a timeless temperature of about 200 to 203 and then we go. to throw it out let it sit for a couple of hours and that's it see you here stay don't go anywhere okay the big question today is Leroy from Albuquerque New Mexico wants to know about injections when is a good time to inject your flesh so how I feel about injecting is this is an injector uh it's all metal so always use a metal injector on something good if you're going to inject your flesh.

I feel like the thinner the meat the more injections you need if you have a huge piece of meat it leaves a lot of fat and you don't really need to inject it and if you want to add a little bit of different flavor to the taste of the meat then I think you can inject it and I think it's a matter of taste. I feel like injections come down to a matter of taste. Will they make the meat juicier and more tender? I feel like it will make it juicier if it is a thin piece of meat, but you can also boil the piece of meat.

If you get a thin piece of meat and you're not really looking to boil it but cook it, it depends if you want to sear the outside, if it's a steak that you're going to cook quickly, I wouldn't do it. expel it and just use the natural flavor of the steak because you don't want a lot of moisture coming out of that piece of meat and then you boil it, you boil it, then you cook it and that's it. how I feel, but I generally come from a world where we didn't use things like this, you know, back in the '70s days we didn't use things like this, so the barbecue world has changed a little bit, people are using the injections, the rubs, the rubs are very big now, before it was just salt and pepper and people's taste has changed, the world has evolved and we have made our way around the world, things have changed, so basically it's a A matter of taste, we look good.

Back here, okay, in the final stages, we test it, we're at the 200° moment to get this out, so let's get our rods out of here again. If someone asks me what the bars are for, they maintain the temperature, I'm going to remove them from the holes. so here are the bars, those are the holes to hang the meat and we're putting them in to maintain the temperature right now, we're done. I'm just putting them in for placement, but again I'm mentioning these bars. This way, you guys know that the meat is not hanging here or something strange is happening, that's it, see you inside, stay, don't go anywhere, so the breasts from the kitchen what I did was I put them in this metal. pan here I also put a piece of plastic on top and I'm going to put some aluminum on top of the plastic and then I'm going to put this in the oven at 50° and I'm going to let it relax for 2 hours at over 50, turn that and done, 2 hours we'll take it out, we'll show you what we have, stay, don't go anywhere, okay, season 2 chopping block, let's recap this one, we cooked this brisket in total. of 6 hours we base it after the first hour 3 hours later we turned it over we let it go three more hours then we took it out we let it rest also this is what we got final moment here and it's still hot I really wrap this guy up, it's okay, there are those lemons and let's get this out of here, now it's still hot, so I'm going to lift it up and I'm going to lift it up like this and I'm just going to turn it like this, here we go a little bit stuck. to my crust over here, which is fine and I could just take it off, just put it in there when it cools this way I'll get a nice piece of that nice crust, okay, let's take this out now, that's the good part about leaving it all out.

That fat there, you can see. I left all that fat here and lo and behold, it was reduced to nothing. I mean, we don't have any of that fat here, so let's cut this out. I'm going to convert it. This way you can separate the point from the flat, so I'm going to come in here, cut High, come in here at an angle, slide it down and we're done, okay, I'm going to put. This is the middle back, so let's put the point back, look at that, oh, that's beautiful, I left a couple of pieces of aluminum there and I'm going to start cutting, turn it that way and let's get some nice slices out of here, come on. with that look, now I let this one go a little longer than usual and it's nice and juicy, okay, it's hot, there's just going to be a nice thin slice here, okay, let's pick this up here, come on, look, that beautiful it went right.

This was a large 18 pound brisket, it's still hot right now. He could use some time to cool down. Excellent, let's put this aside. Let's get the point here. Okay, let's put some burnt ends in here, so let's cut this off. The first thing I'm going to do is cut this cold cap right off of here ooo that's hot you want to let it cool a little bit more we're going to be late tonight but look at that beautiful and then we're going to go from one side like this and take out some nice slices here, some nice chunks, let's cut this to the side, there we go, look at that beautiful piece breaking off, this is really well rendered, I rendered this one really. well because it was a big piece of meat as I said in that type of cuisine it came out excellent but the meat was really big for that kitchen, we are going to give it an excellent opportunity, we are going to play, we will meet here, stay, don't go anywhere, it's Okay, so we're clear, now I can explain.

For you a little bit more of what I see with this brisket, we're going to show you what's going on, so first things first, the way this brisket was made in the first video. I used Cherrywood, this time I used postto, it's the only difference I made on the outside you can see a little bit of the reddish Tim from The smok Ring. AlsoI cooked this one a little longer. I gave it about 45 minutes longer to an hour longer than when I did the first one. I did the first one in approx. 6 hours stole this one is a little different I cooked it I reduced it I reduced it there was a lot of fat in this one as you can see we're going to dissect some of these pieces now that's okay look at this so I'm I'm I'm going to take a big piece here and I'm going to pull it apart and I'm going to show you how all that fat was reduced so we can come in here and just scoop the fat out with our fingers and pull it apart, that's how it's reduced, it's still a little hot, but I'm just showing you that and I cook it that fast, it's well reduced , I mean, look, you can just take a bite, just take a bite. out of that and you're done so this is a way to reduce the meat quickly leave all that fat and I'm going to show you the fat layer here this was on the other end of the breast so I'm going to take my spoon and I'm going to peel it and look at that, so if you really want to remove that fat from there, you can do that.

I'm going to leave it because all you need is just a little bit of that with food is like that and you can see it cut like butter, that's how we eat it. I suggest you do the same, just try it and those who don't like fat can get rid of it. of the fat, so if you wanted to just peel the fat like that, you could and you would be in that tender meat that cooks so quickly and despite all that fat, I mean, that's nothing, look it's like butter and that's the flavor. In my opinion this is a better piece of meat.

I cook it a few different ways this is just one way and they all taste different and this is the best way I like to eat it because all that fat settles down there and even on the The point is the flat is all good . Now we're going to put this on a plate and show you what it looks like on a plate, so here I have a little Asian SLO. If you want to see a video of this, we'll leave a link in the description and after. slave to this thing and 7 hours for a brisket is excellent.

We will leave a link in the description of this Asian SLO. It has nuts and a lot of different things, so we'll leave a link in that description and I'll put this. bread just like that and this is how I chew everything well, that's all, if you like this video and more videos that are about to come out, give it a like and don't forget to subscribe and until next time see you there in the kitchen is not going nowhere that's all