Comments on: Texas Brisket Secret Ingredient – Texas ‘Worst’ Kept Secret

By: Junior Odd

Junior Odd — Tue, 23 May 2023 06:17:12 +0000

Wow

By: Never trust a skinny chef Shane

Never trust a skinny chef Shane — Tue, 23 May 2023 06:17:12 +0000

As always I learn something new with every video I watch him you. Thanks and man the brisket looked great

By: Robert Clark

Robert Clark — Tue, 23 May 2023 06:17:12 +0000

What kind of wrap paper is that I've seen it before but haven't seen it in a store

By: Shawn Coppock

Shawn Coppock — Tue, 23 May 2023 06:17:12 +0000

Very nice! I've never tried the approach to go several hours at 150°. Because of your reputation, I'm going to emulate your process and see what happens. I'm always looking for the "perfect" method for brisket. Thanks for taking the time to share your experience!

By: 1DrBar

1DrBar — Tue, 23 May 2023 06:17:12 +0000

Are briskets ever dry or wet brined in the USA?

By: Mike Malick

Mike Malick — Tue, 23 May 2023 06:17:12 +0000

Thanks for the info! Why do you have such a Large smoker and what does a smoker that size cost? Peace!

By: Kevin Shasteen

Kevin Shasteen — Tue, 23 May 2023 06:17:12 +0000

Bred born and raised Texan. Ive never used Kosher salt on briskets. When making my rub Ive always used pink Himalayan Sea Salt with the other seasonings; ground pepper, onion powder, garlic powder; a little cayenna if you like a little heat. I'll have to give Laury's a try and see what happens. Thx for taking time to make the vid

By: Ray Moretz

Ray Moretz — Tue, 23 May 2023 06:17:12 +0000

Thank you for not chewing on camera!

By: james b

james b — Tue, 23 May 2023 06:17:12 +0000

I have wash off the brisket with vinegar and then season it.

By: FOUREVER MARKETING

FOUREVER MARKETING — Tue, 23 May 2023 06:17:12 +0000

Looks overcooked