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Naked ahhh brisket
yea… I'm glad I learned from Chud, Eat more Vegans, and Smoking Dad on this one.
Knox I’m in San Antonio; where are you located?
Great stuff Joe, excellent points from someone who knows their trade well
Thanks Joe For the information video I’m Planning Texas Road Trip working On My bbq skills Now Thanks 😎💯
I am liking the bbq breakdown video's.
I’ve made one brisket that turned out decent (out of 3) so far and I have a question. If I want to long rest it, say 6-8 hours, should I pull it off a little early or still cool it to total tender before pulling it? On the last one I did, I did a long rest in foil at the lowest temp my oven would go, the bottom of the brisket seemed a little pot roasty? If that makes sense. Maybe it was just the lower quality of my brisket but I definitely want to cook it ahead of time and let it rest longer rather than trying to time it closer to eating time. It was still good but I know I can do better. Thanks for your videos.
What are your thoughts on venting the top of the foil after a cook? I got this tip from Harry Soo a few years ago so now I've been cutting a small slit and pulling it back a little bit, but I'm starting to wonder if this is even necessary.
John Cornyn authentic brisket
I recently got a prime Brisket from Sam's, and the point was at least 70% fat. It was the worst brisket I have ever gotten.
With you 100% on the black pepper addition. I've ran into the foil wrapped tasting more like a pot roast than a deep rich brisket. Great job Mighty Joe. Please keep'em coming.
Pitmaster Reacts To Josh Weissman's Brisket
Loving this content MJY!
Thanks for educating me. Learning so much……
Great video. I like the review format. Please make more. Just checked, that video had gotten 1.9M views. That makes too many people who learned to prepare and smoke briskets the wrong way.
Awesome vid! Helps us learn the how but also the why
It's clear he's never actually watched any video on how a Texas Brisket is done……
Texas brisket my ass
Dig the new take on BBQ vids.
I purposely didn't watch that video. You need to call Guga and Jeremy and have them set up a collab with Josh
Awesome!
that was painful to watch
Very interesting and informative👍 thanks!😊
His trimming made me so sad lol
You mentioned pulling at higher temps…what temp do you tend to pull your briskets at? You leave them in paper while they cool down and then into a temp oven?
Lets get one thing strait… Austin is NO longer Texas. It is now merely a enclave of California. Among many other things, it is over crowded with FAR too many wacked out nut jobs driving prices to insane levels.
Sippin from a coffee mug and breaking down bbq videos is a boss move. Yim for the win.
Joe, I’ll be going to Texas for the first time here the catch I’ll be in El Paso. Does El Paso have good bbq or should I rent a car drive 8 hours to Austin.
Shit going after uncle Josh.
Great video and advise from the brisket whisperer! Thank you for sharing.
Will using extra Korean newspaper help a Costco choice brisket? 😂 (That’s all they had Joe… That’s all they had😢)
Honestly that brisket looked like a rush job after thought. I'm surprised he bothered making a video about it. Anyway, one tip you mentioned that took me a long time to appreciate is the temp needed to render fat. I just assumed low and slow was the way to go to my detriment. Oh and picking a better quality brisket (i.e., not select!).
For the algorithms bay bay!!!!
Brad is the worst, every time I see you I can’t help but sing “Joe Yim, Joe Yim…..”
It’s painful watching josh not trim and round the edges of this brisket.
From what I've seen in all his videos, his confidence makes up for what he lacks in actual skill.
I'm just very surprised that Josh didn't make a more Texas brisket style rub. He admitted he's from Texas and lives in the bbq capital of the country. How could you miss the fact that pretty much everyone who has good brisket in Texas has a lot of coarse black pepper. Some places add other seasonings, but they all have coarse black pepper as a foundation. Gotta be better than that Josh. Personally, some rubs that's I really love are goldees brisket rub or killens bbq brisket rub. They are both fantastic. The killens rub is just salt and pepper, but I always add a little bit of garlic powder or lawrys to it.
Thank You Joe for doing This. It is Very Educational on the do and Do not's . Like you , I have never seen that look on a Brisket!!!!!. Want to call it Smoked Candy Apple.🤔🤔🧐🧐. The finished product did not look all to bad though at least internally. I'm sure Josh has upped his game!. Thank You For sharing have a great day!!
There are plenty of YouTube videos on how to trim, season, and cook a brisket. He should watch them.
Anything featuring Josh should be sponsored by Summer’s Eve.
his first mistake is being named josh
Joe, love most of your videos. Been subed since you had around 5000. I got to about 1:15 and had to click off this video. Josh has the most backpfeifengesicht I've ever seen and a voice that's like nails on a chalkboard. I don't care how many subs he has, I can't stand any video that he's in. I still give you a thumbs up.
I love Costco briskets. I have never had a brisket from Costco turn out bad. I use them for brisket dinners, shredded beef brisket, anything you can do with it brisket. LOL. But then, I go for what is affordable. Safeway is high for a very small brisket. Usually I am feeding anywhere from 8 to 23 people when I cook brisket.
I love watching Josh's youtube channel normally, but I think he needs to stay in his lane because that brisket just does not look anything like a texas style smoked brisket.