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This guy was amazing in 2014 apparently
My 6yr old son is watching this video with me. He said, this guy is a little nuts, I remember him from WWE. That's what he used to do was be on WWE. He acts like it. Then this guy starts talking like WWE. My son is freaking out. haha
Yall feel old yet or just me
Live life 365
That looks dry
Still love this video
Over the top…
Looks dry
In canada we BBQ 365!
Texas style brisket with an Irish brisket? MmmmmmKay
What about trimming ? This ain't looks right
That looks yummy.
you should not let it rest in a cooler, it just keeps cooking further, just tin foil and open space, anyway, love that pit!
He should have spritzed with some of that oil in his hair lol
Could of done with something bigger than pen knife to cut it a big slab of animal like that lol, looks nice though👍🏻
Dry
i have the lang 84 deluxe chargrill and i go hot and fast 325 for 2 hours or until internal temp is 160 then i wrap and put back on for 2 more hours then let it rest for 2-4 hours. with the same results just more jucier
What not to do should be the name.
So dry. Ultimate fail
does look a little dry but I bet it tasted boss. some you win some you don't. I really like your bbq cookbook by the way.
That brisket wasn't resting at all…. when he took it out it was still sizzling… which means it has been cooking the entire time. Dry af.
хуёво мясо приготовил
You cooked a hell of a brisket and then you had to go Cartman on it and eat all the bark off it, then you cut with the grain. Indian tear*
How you make it in a even?
Cant believe someone would eat whatever he's serving after watching this. He has terrible hygeine!
lol dry brisket. nyhahahahaha
DJ BBQ exactly how stoned were you when you shot this episode? Seriously bro the fake foodgasms when you're chewing that brisket ain't selling 😛 We know it's DRY AF!
Its not tasty man sorry
looks dry
Cook it longer if you want it to be softer
One word; DRY
Is the coler supose to be cold or can you just put it it a coler?
The stuff is so good and just falls apart
I'm from central Texas. Everyone wants to label their brisket "Texas" but that brisket, not to be mean, would be shunned. Where do I begin?!
It looks dry. Zero juices coming out of it.
The smoke coming out of that smoker was dirty. It should be clean.
Technically he was slicing brisket, but that's not how you slice brisket.
Smoker temperature does not correlate with cook time. The brisket is done when it's done. That's done by feeling it. Checking the internal temp lets you know when you're close, but if it doesn't feel tender…it's not done.
You need to wrap the brisket in butcher paper during the cook for two reasons. One…it will soak up the juices to prevent them from dropping into the bottom of the smoker and keep them on the brisket. Two…help cook it a little faster.
No mention of the stall???
Can't believe I wasted time writing all that, but real "Texas Brisket" deserves respect.
Thats one nasty ass dry Brisket. NOT competition style.I would be disappointed.
IMO 225 too low for brisket, two fiddy better temp but keep the rub the same. Pit a little big for one packer, water pan would help some.