Beef Brisket was cheap because it was tough and basically uneatable unless you slow cooked for many hours. But now it’s some sort of Filet Mignon when it comes to cost. Yep, everyone is grilling and smoking them now so up goes the price. But, check out how you can take a TriTip steak or roast and turn it into a brisket, and real tender and moist in only a few hours! Only you’ll know the difference, that’s Pitmaster Privilege.
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I've been eating Wagu Brisket 2 meals a day for 5 months. Our local meat market has had them on sale for $3.89 a pound.
Going to try this when the sales stop.
🤣😂
I have to try a Trisket never BBQ one before. Tks ! Next generation oohhh yeeaahhh babbyyy
Ya'll do some great grilling. Awesome recipes.
In our area, the same thing happened to the price of the tri-tip. Now we need to move on to the next "low-cost" cut.
Also I really really need to try a brisket or bbq brisket one day too.
Oo man… look at that…. love the way he introduces ha ha 😂 ..
"LOOK AT THAT!"
I love the music starting at around 5:05 !
Cannot find the recipe on the website. Can anyone help? Need the cooking temp and time. As well as the amount of ingredients.
I accidentaly made the best brisket I have ever tasted. I put it on indirect heat with lots of smoke and monitored it till I passed out from drinking too much. Woke up about 6AM and immediatly thought " Oh no, my briskets a meteor." and went running out to the pit to check it. It turned out to be the best brisket I have ever tasted. I have always made them this way since, plus or minus the pass out part lol.
Every time my testosterone levels drop below normal I just throw on one of your videos. I’ll definitely be order the injectors and some rubs.
“Ejaculator” – 🤣🤣🤣. That was priceless. LOL
Increasing price of cheap cuts is often down to celeb chef inflation. Those in the know have always used the cheap cuts to good effect. Then some celeb chef comes on TV showing how easy it is and with a cheap cut of meat too and now everyone wants a try and the price goes up, sometimes faster than more expensive cuts. Even fish, monkfish used to be relegated to bait, not any more.
Someday we want to see Martha eat.
bio
@UCjrL1ugI6xGqQ7VEyV6aRAg Not at all a clueless smug keyboard attention grabber. If you actually look I absolutely have given a thumbs up to almost everything single video I have watched by you blokes. Have tried many of your recipes and have enjoyed.
Unfortunately the one time I have put a criticism you react with a comment like that. Would have thought you would be above petty responses…..
💉🥩🔥👍
Had Trisket for the first 3 weeks ago while visting family in California. One of the best things I've eaten
Bbq pit boys what was the total time for this. Your videos are amazing i just wish you gave time markers for those of us that are not to bright lol when you pulled the trisket at 165 was that at about 1 1/2 hours?
Ending was awesome!
I smoke tritip with only salt pepper onion garlic. My favorite meat. Unfortunately tritip went up 50% in my area.
This is guuud!
Cute ending
Looks awesome! I know what I'm doing tomorrow!
Who is Martha?
Gotta go change my shirt.
I’m not a fan of overcooking. That’s a lot of what people call bbq/smoking. Texture is as important as flavor. You can cook/smoke a side of fall off the bone ribs in less that 2 hours. Same goes for a pulled pork roast. I personally prefer having to tug at rib meat with a crunch vs slow cooker texture. I’ve indirectly cooked a 18 lb turkey in 3 hours on a Webster kettle to smoky perfection.
To all no matter the country: how much would a kilo of beef sirloin cost where you live?
Lol I'm sure there's a nursery rhyme to this
God bless all here.
If you need to pump it like that then you are not cooking the meat the way you should…..
Trop cuit
In Australia; lamb shanks use to be an almost throwaway cut. You use to purchase them for your pets to chew on.
Now I noticed that lamb shanks are more expensive per Kg than a lamb roast. I think people are really getting into these "cheaper" cuts – almost a revitalization of "peasant" dishes done with a modern outlook
Both adults and children will smile when they eat. Eating carefully roasted meat will make you happy. 😊😊😊👍👍👍
Been doing tri tip brisket style for awhile now I sear it first then smoke it till 200 ish internal temp
Ejaculator?!? 😂🤣😂🤣🤘🤘🤘
I'd rather trat tri-tip like a giant steak. Sear it hard, then let it come up to 135.
Put that on some bread with some georgia gold sauce
FREESKET BBQ PIT MASTERS.!!! 😋🤭