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Dalstrong Knives:
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34 Comments
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I criticised you previously for being obsessed with creating a Franklin's brisket, I am very pleased you have departed from that in recent weeks and have made videos that I find interesting and enjoyable again.
Love your channel,do you have a vid on how to make your holding chest??
Soo…..the takehome message is: get a steam injector and drill a hole in your offset??! How did these compare to the steam injected brisket a few weeks ago?
Talking with Myron M. He says just buy his H2O water smokers.
I cook my briskets for 16 hrs unwrapped and dont get the dark black bark like your. Using an oakjoes offset with mostly charcoal beads. Cheers
Gloves please
Good stuff
I recently found your channel and I feel (sort-of) confident now to cook on my husband's offset smoker for Father's Day. No matter how it turns out, you're a rockstar and I really appreciate your videos and I have learned so much!
When you wrap, do you wrap point side down on top of the tallow or flat side down on top of the tallow? Or does it matter?
After watching so many videos of yours, I've still never figured out why you wrap end-on-end. It just looks incredibly awkward. Great content though!
Never seen someone use a spray bottle as a "binder."
Good info👍
I can't wait to try this technique on my LSG 20×42" because it virtually refuses to run below 270. When I can get it down to 250 or lower it's almost always white smoke. You may have just stumbled onto a game changing BBQ hack! Thanks!
Your hat says “bbq freak” I’d say from your videos it’s more of “brisket freak”! How maybe different brisket cooks have you done? Definitely the most I’ve every seen on any other YouTuber!
i literally am doing this on some beef ribs as I watch this video… we shall see how it goes
I couldn't helped but notice, there was a dramatic color diffrence between the water in the water pans, the control was dark orange brown and the extra streamy was yellow, another thing I was thinking the color must be smoke! So you might actually be losing quite a bit of smoke. Whatcha think?
Got a video on your sous vide resting cabinet?
It seems as though the lower temp longer help to render callogen in the brisket better; allowing it to pull apart easier. I've noticed I get more steam in my smoker when my water pan is close to empty. Maybe less water to create more steam?
I'm thinking the quantity of water was the major factor here. Those pans were kinda simmering, which probably didn't yield a ton of steam, but still poached the lions share of the heat from the fire. I'm wondering if you can make a feeder bottle setup into a smaller pan that gets screaming hot without sapping too much heat from the fire box. Thinking like a self regulating dog water dish setup which maintains 1/2" in a modest size pan all the time so its at a rolling boil. More steam, less heat absorbing. I still think you're on to something here!!
Would you get more flavor if you filled the pans with something like broth, beer, apple juice, apple cider vinegar, or beef stock?
Hi! I love your videos. In the experiment with boiling water there was more than one variable since the temperature decreased the cooking temperature. The lower temperature increased the cooking time and the higher humidity probably decreased it for a roughly same cook time. You might want to cook at the same temperature and have just one variable being the humidity. I live at sea level very neat the ocean and the humidity from weather variations seems to impact my cooks.
It would be an interesting experiment, after wrapping in butcher paper, to wrap in cling film which would keep all moisture in, and one wrap of aluminum foil to protect and long hold. Like all the testing you do! Thanks for another good video.
Awesome video! If you were looking for more steam compared to the steam injection version I would suggest decreasing the water levels in the pans. That way you can get less heat absorption. Maybe worth a try? Thanks for the video!
Nice experiment.. i like tinkering with my cookers as well.. anywhaaay.. ur thoughts on supressing the heat in the box an eye opener .. i wonder if the difference between this and the steamer setup is where in the cook chamber U introduce the water or could it be the finer mist much like a carburetor atomizing fuel into the system… Hmmmm.. more experiments pleez.. hehe.. thanks again on another thought provoking video
Love that you're willing to experiment! You're gonna change BBQ!
Thanks for your experiments! I wonder if the results would have been much different if you only used one pan rather than two.
Well done 👍
Try smoking the brisket with mesquite wood. I know all the professional cooks use oak, but an average Texan uses mesquite wood. Mesquite is a very bold and flavorful smoke and it can be challenging to find the balance but well worth it. Now it could be that we average Texans use mesquite because it is readily available and relatively cheap here, but we love it all the same.
Another good video. I always use a water pan, either under or to the side. But never put it right over the fire like that. How many times did you have to refill the water?
Cant say I agree with all the fat you removed
actually looks good
Interesting that the boiling water did not improve in the bark formation. Your concoction of pushing steam into the cook chamber
was miles ahead. Great work.
Interesting video. I have a Weber Smokey Mountain, would putting water in the water pan have the same effect as your putting the boiling water in the fire box? Also, I have a AAA Harmony Beef brisket from Costco, is that the same as the briskets you're using in this video? Thanks. Love your videos!
Dude. I love how you still rock your low tier smokers. Just goes to show that a chef will make a delicious meal despite their tools. I just bought an OkJs longhorn and I’m still figuring it out. Right now I can get 15ish minutes of clean fire until I have to throw in another split.