Brisket | Full Guide:
Rib Glaze:
Reospice Season All:
Reospice 16 Mesh:
Bar-A Merch:
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i'm cooking brisket for christmas dinner for 25 people. never cooked before apart from boiling eggs. wish me luck.
I have been trying to find the link for your rib glaze. Did you take it down ?
I watch smoking videos daily, thousands of them. This was the best and most informative ever.
Hey..love your vids..I purchased your glaze recipe a few months ago and have a question. Don’t want to give too much away, but on the ingredients that are “pourable”, you have the amt to use in ounces…I’ll just make up for example ketchup…50oz and syrup…20 oz (made up numbers) But…is that fluid, as in with a measuring cup or weight on a digital scale like the dry ingredients? Thanks
the fire types and buildouts was very helpful.
This is a very good video! I learned a lot. Thank you for making it.
So a pellet smoker u want fat cap down bc the fire is below ?
Fire management @18:02
Your videos are some of the best for getting folks to know barbecue
Lost me with the Matchlight.
Ain't no way, man.
Great stuff. Really teaches you the craft intuitively without making it overly complicated. Can’t wait to visit the store. Thanks for putting these vids out!
That meat is black as a car tire and needs to be thrown in the trash dumpster.
That meat is charcoal black and filled with massive carcinogens.
Always lots of good info in your videos man! Keep them coming for sure. I appreciate you sticking to the true roots of BBQ while everyone else is cooking something weird on YouTube right now. How about we get some videos on sausage next?
Before you do your next video, tell your neighbor to turn down the music. It really distracts from your wise words.
What brand of trimming knife is that your useing. I like it a lot. 👍
Mesquite Texas showing support!
Watching your videos is always a pleasure Cooper, keep it up and wishing you continued success!
Thank you Copper, one of the best fire management videos and food prep!!!
Great video! The trimming was super helpful, as most videos rush right through it assuming i already know what im doing 😂
Out here in Germany no one even knows what brisket is let alone how to trim it properly 🤪
Is this correct for brisket?
1) Establish coal bed
2) Start bundle fire (first 3-4 hours) ~225-250
3) Start Lincoln log fire and maintain temps? ~275
For Spares:
1) Directly into Lincoln log fire ~275
I think the most important thing about the knife is that it is sharp. If you have a sharp knife the style is of lesser importance and my opinion is to use the one that you are most comfortable with.
I know you use the trimmings for grinding but I like to save them as cubes to make up part of the beef mix for chili. They add a lot of beefiness to the stew.
You’re a fantastic teacher. Love the detailed explanations and rationale for why you trim & season your proteins & manage your fires the way you do. Love your content!
This is the best BBQ instructional video I've ever seen, especially the fire management portion. You are one of the few people on YouTube that do not build meat scorching infernos in the firebox. Time and time again, you prove that less is more when it comes to fire building. Some of your techniques go against the YouTube mainstream, but you do them for a reason. Thank you for taking time out of your busy schedule to help backyard BBQ cooks get better.
Looks amazing. Thank you for sharing the knowledge.
Great video Cooper. I like your focus on what you are trying to accomplish as opposed to precise steps that might not apply to different setups.
Great video Cooper
I challenge you to make a brisket on a cheaper offset like a ok joe. 😂 for all of us backyard bbqer 😂
I love your channel, throughout, to the point, educational
Learned a lot of information I appreciate it ! How can I get good fat rendering like that on smaller bit like a old country Pecos ? Even going unwrapped I still can’t get it like this
I know everyone does these brisket trim videos and I know every BBQ youtuber is probably sick of doing them but I swear even though I've trimmed a hundred and watched another hundred of these videos I still learn something I missed or forgot about every time. Thanks so much for this video.
Coop, your trimming is absolute master class 👌🏼
Excellent fire building / management information! 👏🏻👍🏻
OK! So I think I got it! After spending $15k on an offset smoker or $40k on a commercial conveyor smoker, spending a number of years learning perfect fire management where I ruin countless chunks of $200 meat, I will still end up with a bunch of burger grind and a questionable slab of brisket. Lol. Huh, and that brisket I cooked last year in my $200 smoker then braised in stock and tallow in my toaster oven for 12 hours must've sucked? Lol. Sorry I didn't have the $10-40k smoker but jeez, everybody loved it lol!
Another great and very helpful video — thank you for sharing this.
I’m Raphaël from Réunion Island ( French Island in Indian Océan ) About a year ago, I started a small Texas BBQ project (not my main job), and your videos have helped me a lot along the way.
I have a quick question about the coal bed: how long do you usually wait to build a good one, and how do you know when it’s really ready?
Fire management is one of the hardest parts for me, and I’m trying to get better and more consistent.
Thanks again for the knowledge you share.
I have been smoking meat for just about as long as I can remember for local events church you know just stuff like that and I’ve recently found an interest in Texas barbecue. I’m thinking i’m gonna have to buy a charcoal grill. I had one started falling apart after years of use and I bought a pit boss and man have I missed my charcoal ever since
Great video, I'm a little confused though, why have 2 separate fire styles after the lincoln log phase? Instead of the two lighter base logs with the heavier logs on top, why didn't you just go straight to the bundle fire? Is that because the bundle fire is meant to go on a coal bed that's already established? Also, do you continue with the bundle fire until the end of the cook?
What are your knives of choice? I have dexter, winco, and pit boss, also one from restaurant depot but can’t find a decent one. Any recommendations?
Wheres the slices of spareribs?? Too bad it didn't get put in or recorded. How would you get better rendering on the brisket? Longer lower cooktime or longer rest? Would a little of both hurt?
Amazing video from the heart of a humble pitmaster! Thank you, Cooper!
That hoodie 🔥
Can’t get enough instructional videos like this..learn something new every time
Great video, Cooper! When you pulled the brisket at 195, did you wrap it immediately or did you let it cool at all before you wrapped?
Let’s go algorithm give my dawg what he deserves! 🙏🤝
Im here to see the BBQ purist lose their minds about you not removing the membrane. 😂😂😂😂😂😂😂
Cooper, your videos are always immensely educational and this one is no exception! Thank you, sir!
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Anyone else already making plans for those trimmings?
😋🍔🍽🌭🍽