๐๐ฃ๐จ๐ฉ๐ง๐ช๐๐ฉ๐๐ค๐ฃ๐จ: This grill is small so obviously I had to cut this beautiful American Wagyu @rcranchtx brisket in half. Dont worry I saved the other half for another killer recipe. The key with this is the charcoal you use. Got to use the Hex charcoals from @jealousdevilcharcoal as they burn very slow and last very long.
Make sure you keep rotating the brisket every hour to cook as evenly as possible. I used wood chips with this, may have gotten more smoke if I used some chunks but I was afraid it would put out some of the coals being so big. It kept a pretty steady temp of 225-250F but would fluctuate when I added more chips.
This was a 11hr cook. Around the 8hr mark the temp slowly declined so I added 1-2 lit briquets in to bring the temp up. Did this a few times.
When it reached an internal temp of 203F I removed it. Some of the fat didnโt fully render. But I let it rest in my @grizzlycoolers 45 cooler for a few hrs too long because when I sliced it up it was almost room temp. That was my fault.
In the end itโs possible. Would I do it again probably not. There are portable pellet smokers out there that would probably do a better job but a lot of you wanted to see it get done on a @nomadgrills so I hope yโall enjoyed this experiment. ๐ค๐ฝ
The information that you provided is completely off the charts. It was so informative that I just have no idea what you did. I saw you added tallow to something that probably doesnโt even need it. And I have a terrible song stuck in my head. And then you finished up by saying absolutely nothing about how you actually cooked it. Tons of annoying sounds a terrible song and you eating.. top notch stuff here. If you donโt want to learn anything about cooking a brisket. This is exactly what you need.
So i get why you rest the meat instantly so it doesn't continue to cook. But how do you heat it back up so you make sure your not eating it cold? Also how do you heat it back up without recooking the meat again and possibly making it tough?
๐๐ฃ๐จ๐ฉ๐ง๐ช๐๐ฉ๐๐ค๐ฃ๐จ:
This grill is small so obviously I had to cut this beautiful American Wagyu @rcranchtx brisket in half. Dont worry I saved the other half for another killer recipe. The key with this is the charcoal you use. Got to use the Hex charcoals from @jealousdevilcharcoal as they burn very slow and last very long.
Make sure you keep rotating the brisket every hour to cook as evenly as possible. I used wood chips with this, may have gotten more smoke if I used some chunks but I was afraid it would put out some of the coals being so big. It kept a pretty steady temp of 225-250F but would fluctuate when I added more chips.
This was a 11hr cook. Around the 8hr mark the temp slowly declined so I added 1-2 lit briquets in to bring the temp up. Did this a few times.
When it reached an internal temp of 203F I removed it. Some of the fat didnโt fully render. But I let it rest in my @grizzlycoolers 45 cooler for a few hrs too long because when I sliced it up it was almost room temp. That was my fault.
In the end itโs possible. Would I do it again probably not. There are portable pellet smokers out there that would probably do a better job but a lot of you wanted to see it get done on a @nomadgrills so I hope yโall enjoyed this experiment. ๐ค๐ฝ
๐๐ง๐๐ก๐ก: @nomadgrills
๐พ๐๐๐ง๐๐ค๐๐ก: @jealousdevilcharcoal Hex
๐๐๐๐ฉ: @rcranchtx
๐ฝ๐๐ฃ๐๐๐ง: @bearandburtons W-Sauce
๐๐๐๐จ๐ค๐ฃ๐๐ฃ๐: @meatchurch Blanco
๐๐๐ก๐ก๐ค๐ฌ: @bearandburtons @rcranchtx wagyu tallow
๐พ๐ค๐ค๐ก๐๐ง: @grizzlycoolers 45
๐๐ฃ๐๐๐: @barrel_falls_bladeworks
๐พ๐ช๐ฉ๐ฉ๐๐ฃ๐ ๐ฝ๐ค๐๐ง๐: @grizzlyblocks
เนเธเธเธเธฒเนเนเธเนเธเธเนเธญเธซเนเธฒเธกเธถเธ๐ฎ
Probably still better than most out there. Money!๐ฒ
The information that you provided is completely off the charts. It was so informative that I just have no idea what you did. I saw you added tallow to something that probably doesnโt even need it. And I have a terrible song stuck in my head. And then you finished up by saying absolutely nothing about how you actually cooked it. Tons of annoying sounds a terrible song and you eating.. top notch stuff here. If you donโt want to learn anything about cooking a brisket. This is exactly what you need.
Great content ๐๐๐
I like that grill ๐
Just found your channel. Great fuckin videos homeboy.
Money ๐ฒ
Better than my highly overpriced Big Kamado
Love the many experiments
Looks delicious
Money is Money Mayne
So i get why you rest the meat instantly so it doesn't continue to cook. But how do you heat it back up so you make sure your not eating it cold? Also how do you heat it back up without recooking the meat again and possibly making it tough?
benda kecil yg ditusukan ke daging berfungsi untuk apa tuan?๐
Muito bom o seu.canal, logo seu canal vai ficar grande! Comtinue assim. Um abraรงo aqui do brasil!
With that Blanco bay baaayyy!!!๐ช๐ช
๐๐ฝ๐ฐ๐ต๐๐ฝlooks good but could you have kept adding lump of wood to add more smoke? What was the total cook time?
This channel is so underrated compare to "made by ai contents" channels
Tak kira orang Bali๐
No money
Do it like this: meat, salt and high heat
No aluminum foil = 10/10 bro!
O churrasco desse cara รฉ trabalho de arte. Muito bom. Abraรงo do Brasil
That looks banging ๐ ๐
Listen. I personally aint smoking on anything other than applewood pellets. But damn does that brisket look juicy
Facts love this bro
That slap was personal๐
It's money๐ฅ
Delicioso
๐
Bro do you have a restaurant or something cuase I gotta eat your food