This is my most ambitious brisket video to date. I try out all the secrets that I’ve learned and heard of throughout the years and throw them all into one brisket. If your looking to perfect your brisket recipe at home, don’t sleep on this video!
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Cabelas 1/2hp
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24 Comments
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Looks like 53% of y'all watching are not subscribed! Do me a solid 😊
-Chud
What is an etchy b?
11:16 brisket and a storm. Life is good.
What an obnoxious a hole.
What an obnoxious a hole.
Love your work…. all of them
iam subscriber #35831 i recently started watching your videos and of couse just subscribed to your channel good videos very intersting and informational good job chud!
First chuds video, will definitely be sticking around! This looks legit. WIll attempt to follow suit this weekend
Dude u just made bbq easy.This is like the cheat code.I followed exactly you and guess who had the best bbq for his friends !!
Dude sounds like Jack Black's son who's very into BBQ. Me like it!
I put my rub on the day before and let the brisket rest, uncovered, in the fridge. The salt pulls water soluble proteins to the surface and when they dry, they help the Maillard reaction and bark formation. The slight dehydrating also pulls the rub flavor deep into the meat and reduces the water content slightly intensifying beefy flavor.
Did the guy in the red shirt spend the night in the smoker?
Your buddy looks like he just escaped from an exploding building…….lol
What knife do you use for trimming brisket? Looking to get one
I wish i was them flys… x_x
We used to use that lawrys mix for our naked wings and fries at this place I used to cook at years ago and I've never strayed away form it. You can add some salt free Cajun seasoning aswell
And with this video that’s awesome sandwich meat all day… all day!!
I want one day to learn to cook with you. You are a cook I love watching
🙏🙏
That's a lot of oil poured on top of that meat….. I pass
Thnxs for your loving this bbq thing…if you’ve ever cooked a brisket where the flat is 20 degrees behind the 203 point, what did you do? During the 250 degree cook, starting with the point towards the heat, like all but you recommend, rotated the brisket, foiled the point and still couldn’t get the flat to catch up. Believe it had a good trim and was laying flat when put in the smoker. Am about to separate it, put the point in the cooler first and leave the flat cooking until probe tender…your thoughts? Let me guess, start with the flat facing the 🔥 🤣
that such a good tips, thanks Chuds! Subscribed 🙂
If you don't like too rich of a brisket, don't get wagyu. The flat is basically just eating the point of a prime brisket and the point is well…a heart attack soon to happen.
This vid earned that subscription! Great work