Відео

Mate 😮 The Holy Grail. Thank you so much 🙌

I couldn't live with you but...Holy Moly you come up with some good stuff. Respect 🙏

Tried Kamado Joe charcoal once - had such an acrid chemical smell to it, that I returned the bag after checking online reviews and seeing tons of complaints about the smell AND the chemical flavor it gave the food.

That scale is beyond offensive, where is Ryan? I knew you hateful Canadians can't be trusted and we shouldn't have settled the whiskey war with you.

Great video, but who honestly has time for that?, the weekend is over by the time this thing is ready to eat

Just trimmed a 16 pound brisket. Chopped the fat up into 1/4 - 1/2 inch cubes. I don't have a grinder. Put it in a slow cooker on LOW with a half a cup of water. Lid on. 5 hours later, ran it through a coffee filter. Next day? Nice white tallow. A whole mess of it. No fuss, no muss, no science. It was just injected into my brisket.

Some seek knowledge… some wisdom… some seek truth. I’m happy to have found a channel on the same quest as my own… the perfect brisket. Thank you Steve!

When you do the sous vide method to rest your brisket do you still add water to the aluminum pan that you have the brisket in?

The way this guy were peeping over the neighbors fence it didn't seem like he ask

Beer, firewood, bbq pit , meat, lawn chair. Can’t manage it any better

I think that V shape might be a game changer for me! Thank you for that!

made up data and a wagyu briskte, dumb video

This was fantastic but I really could’ve done without the blasphemous Jesus reference.

My Tutorial: Step 1) Get a Masterbuilt Gravity 600/800/1050/XT Step 2) Fill with charcoal and a few wood chunks tossed in. Step 3) Start it, set your temp, and don't worry about it for 6-8 hours, or until food is done, all while monitoring food from your phone with temp alerts. Step 4) Back to step 2. I don't think the offset makes better BBQ at all tbh (tastes the same to me), but assuming it does, it's not enough better to justify all this hassle unless you are enjoying the effort as a hobby. If you are then by all means, but if you just want tasty BBQ with a good flavor and as little hassle as possible. Just follow the instructions above.

As a previous Traeger+ user, I have to say that switching to Asmoke has been a game changer for me. The precise temperature control of the Asmoke grill has taken my cooking to a new level of perfection. The flame control with dual sensors and PID algorithm is something that really sets Asmoke apart. Not to forget, the portability of the Asmoke grill is a massive plus, I can easily take it to my backyard, camping, tailgating or on road trips. And the best part? It can run up to 10 hours on a single charge! It's amazing how it infuses the food with the perfect smoky flavor, making it taste as good as it looks. And, the Asmoke app is a life saver, it’s so easy to monitor the temperature and share recipes. Highly recommend it to all BBQ enthusiasts! #Asmoke

Could you use a pizza stone to cut the radiant heat?

It works great. Had mine a year but still not an offset

Good video

what do you use for ur holding device?

i get a special brand of salt from japan that is coated in a thin layer of msg. kind of a cheatcode. i dont mess with kosher salt anymore

Just curious can this method work on ribs and/or pork butts?

Whats in the water sprayer? Is it salt and water?

Costco has a 2 pack of the Chef IQ probes for $100. I think your review sold me on getting them.

I've watched a few of these guys doing a brisket without trimming it for the first time. Everyone one of them is missing out by not trying a big chunk of fat. It's so good! I'm over here drooling and he's saying, "in not going to eat that obviously." What a waste.

did you use the bilt in themometer in the master bilt cauze if so it can be up to 40 degrees off

Hey Steve, how’s it going? I picked up your video from pitmaster X who I have been watching for sometime now. Just purchased my first Kamado Joe big Joe three tested it out first cook hamburgers, which I grind brisket and chuck together. Nick came out delicious. I have a question for you. Do you have a video for beginners first time BBQ guys for cooking a brisket. I enjoyed your video today. I have subscribed to you and I look forward to all of your next videos. Have a great day, Steve.

Here is simple logic!!!!… the meat that lies inside you smoker is NOT gonna realize the difference when the smoke stack gets dropped 3 damn inches!!!!!. People CONSTANTLY tried to reinvent the wheel!!!. Just cook with what you have!!!. Geeeeeezus!!!!!!

Just now getting to the end of your carving section in the video. I’ve seen a lot of brisket videos and this is the absolute best carving video and explanation I’ve seen.

I have the thermopro with the thicker head. It consistently reads about 25 degrees low.

Mmm

Great video and it was awesome hearing you are like me with the focusing on problems and seeing you push through it. I laughed at the “make sure you type that in exactly” about the pump. I can see where that could go wrong. 😂

As a former Abrams tank crewman named John, have to say don't give up your day job in the hopes of a singing career. 😂 That out of the way, highly entertaining video.

Thanks, just what I needed

What temp did you smoke it at? The video doesn’t say.

I stopped getting notifications for some reason, and your videos stopped coming across my main feed.

I usually let them get to 204 tried 19 once and it was too tough for my liking. Been doing 204 and have never had any complaints.

I use a pellet grill. It has a smoke setting that is 160°F. I smoke it for 2 to 2.5 hours then wrap it in paper and cook it all night at 180° Then later the next day I pull it and toss it in a cooler while we cook everything else. Never had a problem with tough or dry. I've tried 200 in paper and it comes out dryer than I like it. I've tried foil on top of the paper and under the brisket. That resulted in brisket that fell apart, I'm assuming because it stewed more in the juices. Same results with ribs. If you want them falling off the bone use foil. Want a more normal rib, wrap it in paper. I also got away from the traditional smokers because it's a hassle keeping it a steady temperature. I used an electric smoker for awhile and it was far superior. But then I bought the pellet grill. There's no going back after you get used to cooking on it. We cook just about everything in the grille. Pizza, meatloaf, all the normal meats, all of the veggies, even mac and cheese, everything except cakes and cookies.

Loved it!

Love the video Steve!! I'm looking for some racks like you used to increase my cooking space on my highland. Did you get them on Amazon??

So are the point burnt ends opposite of the Mohawk or same side?

Trying this tomorrow, with some different seasonings and I’ll finish on the pit. I have the same pit in this video so it should go well 🤞🏼

Ujhhh hpw COULD YOU smell smoke or taste anything of the smoke with all those spices in that rub you use? Coarse salt, and black pepper. No other "rub" needed on a smoked brisket. And I can tell you... My briskets, smoked with hickory pellets (the T brand) ... there's so much smoke scent and taste. With only classic Texas brisket seasoning... salt and black pepper. With all that chemistry experiment you got going on there... it's a wonder you can even tell it's a brisket.

9:46 that's what she said

I wonder if the team is now solidified from here on out. I’d love to help next year. I have a trailer offset I’d be happy to tow to Memphis. I know I would learn a ton.

Absolutely. I love my stick burners. Its the lifestyle. Ive burned through 3 Joes in the last 10 years.

You're starting to look like the BBQ forest Gump trying to win Jennie back. Maybe that can be your next BBQ themed song, might as well start making t-shirts with bearded forest Gump BBQ'ing. You're welcome haha

The competition cost $15,000????

Best video you’ve ever made!🎉😂

Having used Qstoves for a while, I recently made the switch to Asmoke. The difference is like night and day! The automatic temperature control on the Asmoke grill makes cooking so much easier and consistent. I love the fact that the Asmoke grill uses wood pellets which not only are environmentally friendly but also add a distinct smoky flavor to the food, something that was missing with Qstoves. The Asmoke grill is also much lighter and portable, perfect for my RV trips and tailgating adventures. The ability to control and monitor the temperature remotely via the app is a game-changer! And the fact that it's battery-powered and offers up to 10 hours of runtime means I can use it virtually anywhere without worrying about power source. Switching to Asmoke has definitely elevated my grilling game. #Asmoke

Bro I laughed so hard at the mansplaining part 😂