BBQ Film Breakdown: Josh Weissman's Texas Brisket Cook! | Knox Ave BBQ 

Great video. I like the review format. Please make more. Just checked, that video had gotten 1.9M views. That makes too many people who learned to prepare and smoke briskets the wrong way.

The slow zoom on the leer during the rub cracked me up! Meme of 2024 Award goes to you sir! Keep it up!

With you 100% on the black pepper addition. I've ran into the foil wrapped tasting more like a pot roast than a deep rich brisket. Great job Mighty Joe. Please keep'em coming.

Sippin from a coffee mug and breaking down bbq videos is a boss move. Yim for the win.

Love the little tricks and tips. Keep them coming bud!

Anything featuring Josh should be sponsored by Summer’s Eve.

Awesome vid! Helps us learn the how but also the why

Great video and advise from the brisket whisperer! Thank you for sharing.

Thanks for educating me. Learning so much......

Loving this content MJY!

Very interesting and informative👍 thanks!😊

Good advice! When I first started to bbq everyone where told you to wrap at 165 degrees. I like to wait till after it gets through the stall around 175-180 degrees and it results in a better product.

Your Char Siu reference was hilarious. My wife and I are going to make one tomorrow lol!

Love the style of videos.

I'll be hitting up L&L Friday, can't wait.

Great video, agreed, that brisket had a funky color before the wrap. I like a simple SPG rub on briskets, ribs... these days. Keep the excellent videos coming!

Thank You Joe for doing This. It is Very Educational on the do and Do not's . Like you , I have never seen that look on a Brisket!!!!!. Want to call it Smoked Candy Apple.🤔🤔🧐🧐. The finished product did not look all to bad though at least internally. I'm sure Josh has upped his game!. Thank You For sharing have a great day!!

I am liking the bbq breakdown video's.

Thanks Joe For the information video I’m Planning Texas Road Trip working On My bbq skills Now Thanks 😎💯

Awesome!

Great video! I remember you from Bradley's channel. Did not know you had one too Joe! Just subbed, can't wait to see more reviews. Josh needs to learn how to foil boat if he worried about juiciness and tenderness. He needed much more pepper for a better bark too. I doubt he would ever get that serious about BBQ, but he is still a good chef overall.

Joe, love most of your videos. Been subed since you had around 5000. I got to about 1:15 and had to click off this video. Josh has the most backpfeifengesicht I've ever seen and a voice that's like nails on a chalkboard. I don't care how many subs he has, I can't stand any video that he's in. I still give you a thumbs up.

I'm just very surprised that Josh didn't make a more Texas brisket style rub. He admitted he's from Texas and lives in the bbq capital of the country. How could you miss the fact that pretty much everyone who has good brisket in Texas has a lot of coarse black pepper. Some places add other seasonings, but they all have coarse black pepper as a foundation. Gotta be better than that Josh. Personally, some rubs that's I really love are goldees brisket rub or killens bbq brisket rub. They are both fantastic. The killens rub is just salt and pepper, but I always add a little bit of garlic powder or lawrys to it.

Dig the new take on BBQ vids.

As a native Texan, personally, I never season my brisket with more than just the holy trinity: Salt, Pepper, and Garlic Powder. Anything more just gets in the way of the pure flavor of the meat for me.

I can't really watch Josh any more. He gets really elitist IMO. That said, you should have done this as a "but better" episode. XD

For the algorithms bay bay!!!!

I love Costco briskets. I have never had a brisket from Costco turn out bad. I use them for brisket dinners, shredded beef brisket, anything you can do with it brisket. LOL. But then, I go for what is affordable. Safeway is high for a very small brisket. Usually I am feeding anywhere from 8 to 23 people when I cook brisket.

Honestly that brisket looked like a rush job after thought. I'm surprised he bothered making a video about it. Anyway, one tip you mentioned that took me a long time to appreciate is the temp needed to render fat. I just assumed low and slow was the way to go to my detriment. Oh and picking a better quality brisket (i.e., not select!).

I’ve made one brisket that turned out decent (out of 3) so far and I have a question. If I want to long rest it, say 6-8 hours, should I pull it off a little early or still cool it to total tender before pulling it? On the last one I did, I did a long rest in foil at the lowest temp my oven would go, the bottom of the brisket seemed a little pot roasty? If that makes sense. Maybe it was just the lower quality of my brisket but I definitely want to cook it ahead of time and let it rest longer rather than trying to time it closer to eating time. It was still good but I know I can do better. Thanks for your videos.

What are your thoughts on venting the top of the foil after a cook? I got this tip from Harry Soo a few years ago so now I've been cutting a small slit and pulling it back a little bit, but I'm starting to wonder if this is even necessary.

You mentioned pulling at higher temps...what temp do you tend to pull your briskets at? You leave them in paper while they cool down and then into a temp oven?

Joe, I’ll be going to Texas for the first time here the catch I’ll be in El Paso. Does El Paso have good bbq or should I rent a car drive 8 hours to Austin.

am I wrong, or did he wrap that before the stall? I have never done that.

yea... I'm glad I learned from Chud, Eat more Vegans, and Smoking Dad on this one.

Great stuff Joe, excellent points from someone who knows their trade well

Perfect timing, smoking a duck right now, and watching your video.

I think Mr. Weissman needs a redemption video! Lol Looks like this was a pretty old video of his!

There are plenty of RU-vid videos on how to trim, season, and cook a brisket. He should watch them.

Knox I’m in San Antonio; where are you located?

John Cornyn authentic brisket

Flies? Get you a bug-a-salt gun

Jesus what a brutal cook. Josh ruined that brisket

Pitmaster Reacts To Josh Weissman's Brisket

I recently got a prime Brisket from Sam's, and the point was at least 70% fat. It was the worst brisket I have ever gotten.

Lockhart is still home of the castle.....

It's clear he's never actually watched any video on how a Texas Brisket is done......

Someone tag baby girl Josh.

collab incoming

I love watching Josh's youtube channel normally, but I think he needs to stay in his lane because that brisket just does not look anything like a texas style smoked brisket.

Will using extra Korean newspaper help a Costco choice brisket? 😂 (That’s all they had Joe… That’s all they had😢)

his first mistake is being named josh

I purposely didn't watch that video. You need to call Guga and Jeremy and have them set up a collab with Josh

Naked ahhh brisket

His trimming made me so sad lol

From what I've seen in all his videos, his confidence makes up for what he lacks in actual skill.

One fake Texan critiquing another fake Texan on Texas BBQ... I hate the internet.

It’s painful watching josh not trim and round the edges of this brisket.

Let the boy cook, there's more than one way to smoke brisket.

Shit going after uncle Josh.

Brad is the worst, every time I see you I can’t help but sing “Joe Yim, Joe Yim…..”

that was painful to watch

pretty rare Josh mega L. This was so cringe when it came out

That poor brisket