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Serve Up Some Big Rib Steaks
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Thanks for watching this how to unload a 1000 Gallon Offset Smoker video. There’s not a whole lot of videos that show this process so I wanted to show you all how we unloaded my new 1000 gallon offset smoker from Bison Smokers. Thanks for watching Smokin’ Joe Bison Smokers – Contact Thomas – 214-605-0813…
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I don’t recommend cooking your brisket like he did in this video. Came out so dry. Disappointing
That is an excellent video. No BS talking, just on the spot. Exactly what I needed. Well done !
Which was the rub that you used? Thanks in advance
What about basting with the sauces??
Have you ever experimented with liquid smoke for an oven cooked brisket? Anyone?
Lovely video. Trying this today. PS Aaron Franklin sez 203 degrees is the ideal internal temp for finished brisket. It's what we like best. Thanks so much!!
Did you try using liquid smoke seasoning to make the brisket? I noticed some people cook brisket with beer. Is that for flavor or to tenderize the beef?
lets not let it rest but lets chop it in half
Did the same but used foil paper worked fine
❤❤❤
If you don’t have butcher paper. You can use a paper bag from the grocery store.
Sorry to you put the oven on slow or medium or high when cooking
Have you tried this without wrapping the meat before you put in fridge? Typically you want to leave it unwrapped while it sits in fridge. It draws moisture out and helps create that crust you crave in a brisket.
Looks dry as hell
What spices did you use?
What was the bbq spice that you used? Name or brand… Thanks!
So, if cooking a small brisket say 3-4 pounds? Still cook at 275 until internal temp. reaches around 135 degrees and color is good. Wrap and put back in oven still at 275 degrees until internal temp. reaches 195 degrees? And then rest. Thanks.
How many pounds was the one you cooked in the video?
I made this over the weekend, it turned out absolutely fantastic!!!!! my friends and neighbors were actually asking if I will be making another soon. This recipe is the gold standard for me. Thank you!
Great recipe, I had mine in the oven for about 5 hours and it hit 95 deg C, do i turn it down and leave it for another 5 hours and then let it rest?
How long was it wrapped with butchers?
Still tight, not fully rendered.
why cut the fat away, it would melt and bring some moisture while in the oven
So, what I learned is that "it doesn't really matter".🤔
been looking for a really good oven baked brisket recipe, used my dry rib rub that has paprika, chili's, ground mustard and brown sugar in it, low and slow for that 12 hours on 210…practically melted. Thanks so much!
❤❤❤ looks good cooking is good