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Brisket | Full Guide:
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When does walmart sell prime brisket?
This could be a game changer. If you can do a pretty well rendered brisket in 6-7 hours that means you can also do ribs and a pork butt at the same time. Would love to see you attempt ribs + pork butt in the same cook on your next try! Also, how many logs did you add to get the temp up to 350 on the goldees?
I like it that you never stop innovating when trying a new technique. As for the possibility of using foil boating at higher temps, I wonder if the foil boat would cause too harsh boiling of the juices at the higher temps and thus overcook the bottom. For pristine fat render, both fat cap and intramuscular fat, I don't think there is any comparable substitute for low and slow. But it sure is interesting to see you try. I bet you will get it as close as possible.
Damn he was all over the place about the results.
Gr8 br8-Fast brisket trick-Str8
Nice honest cook, with the pros/cons. Briskets on the WSM often were in that timeframe. I used to pre-mix my S&P and now I apply them separte for the same reason (pepper forst of course)
Looks delicious! That said, where the heck did you fine prime beef at Walmart?😆I've never ever ever seen prime at Walmart. I digress, it looks great!
Brisket is only good for 10 minutes then it degrades.
Nice honest video. I can appreciate speaking on the pros and cons of the cook
For those of you that can see this, DONT DO THIS….
Thanks Cooper love your content. What’s great it’s like you are talking with us not at us! God Bless Brother!!
Hey Coop! Could you do an ultimate whole smoked turkey for the upcoming holiday? How would YOU want your product to prep, cook, and serve? Thanks bro!
Cook brisket in 6 hours … sure it will be cooked, but it will have the texture of shoe leather.
I love the shirt
Killer Video! Thank YOU!
DAMN FOLKS– HOW HARD IS AMAZON???
Black gloves, squeezing the fat out, Reddit in shambles
When you wrapped in foil with tallow how long did you rest it for? Thanks
Good content brother
Who knew WalMart actually carries Prime?? 'Only in Texas' maybe? 🤣
Ok, you mentioned several times the possibility of doing a foil boat – personally, I would NOT do that with this method, and here is why. When you foil boat, the liquid is captured and held, and and at those higher temps. that liquid is going to *boil*. I've done this before, and leaving your brisket in boiling fat and liquid for even an hour is going to turn it into overcooked, shred-on-slicing meat. When I use the foil boat method, I generally try to keep it under 300ºF or so. If you're doing it hotter than that, like the 350-400ºF in this video, I would probably just shield the end caps with some foil sheets. OR I would do the foil boat, but not go quite SO hot. The foil boat holds in heat and moisture and helps speed the cook anyways, so doing it around 300 or so, you're not going to lose much, if any, speed in the cook. This has just been my experience with foil boat – it's an 'alternative' to hot & fast, but shouldn't be used when cooking TOO hot & fast. It'll shave several hours off a traditional low & slow cook, so do your hot & fast bark building method for the first part, through the stall, then foil boat it, but don't push temps any higher, really. I think that might be the ticket. Give it a shot, brother! Thanks for your content! Let me know your thoughts – but I've done the 'over 300ºF' on a foil boat and ended up with mostly shredding flat meat, which no one wants… unless you run one of those sketchy food trucks that sells mostly chopped brisket sandwiches drowned in sauce! 😭