I’ve been watching your channel for years. You inspired me to start cooking. Me and my family thank you for that. I love how down to earth you are, and how much you clearly enjoy cooking. I’ve got a brisket going right now, and I can tell you that after I wrap it I’ll put it in the oven for the last couple hours. Heat is indeed heat after the wrap. 😀
I learned my first brisket from one of your videos, about 30 of them later learning how to cook them was one of the best things I ever learned, thank you.
The Black Garlic Brisket video I did shows how to make black garlic, which is another option for people who have a difficult time finding it. This video is very accessible. Great looking brisket!
Nothing is more beautiful than a flappy piece of brisket. Great camera work Ry, when you sliced the point I wanted to put on 3D glasses. The blade came right at you!
Say I like the jazz music in the background while you talking… 😂 it’s not to loud & it goes with your voice… 😂 I can & listen & learn all day long…. Good stuff…
Was looking at Lone Star Offsets and saw your first one where you seasoned it... then I asked myself, well does he have any videos of him cooking on it?... boom brisket! thank you!
Great job Ry! The heat retention on this brisket was crazy! This means I could bring a brisket to bed with me on a cool night and I'm guaranteed heat for at least 3 hours. #juicy🤘
Another great cook, man. Your brisket looks great! Never heard of black garlic. I’ll try that the next time I cook a brisket. Thank you for sharing your video.
Looks great love the black garlic,I’ve used black Hawaiian sea salt with it amazing flavor.For $12 those little Krupp grinders are hard to beat,love mine.🔥👍
There is nothing better than a juicy brisket, how does this one compare to ones you have done in the past? It looks like that garlic rub is worth trying! Thanks Ry.
after watching your video I had to say something the rub sounds great you should bottle that up a sell it as far as your trim goes the only things I would do different is trim more of that decal out and round the flat out a bit
I know "boxers vs. briefs" and "Ford vs. Chevy" arguments will never be won. But a brisket fat cap that has rendered nicely on top is part of the brisket experience. I doubt that up or down there is any true basting going on during the cook. The internal marbling that is well-rendered during a low-and-slow cook is what makes it juicy. A nice jelly-like fat cap is goodness. Fat cap on top... Also with an offset smoker, the heat is on top. The fat cap helps insulate during the cook.
Actually the heat in many offsets is from both directions depending on the build. Mine has a diverter that splits the heat coming out of the firebox, and tuning plates often direct much of the heat from below.
Great looking Brisket My Friend! Great minds think alike, I have had a 17# Brisket on the WSM since 7:15 this morning. Hope mine turns out as good as yours looked.
That's almost my exact recipe. Except instead of black garlic I add ground coffee to my kosher salt, coarse pepper, and granulated garlic. 35 35 15 15. I'll have to give black garlic a try!
such a good video Ry! I've never tried black garlic, but will this season. I only have a WKG for smoking, so windy days are not ideal. if you had to choose one, and only one grill for life, what would it be and why? Thanks from Canada :)
Ry, did you produce a vid that talks about why you choose the spritz mixes you do? I notice they do vary, but I cannot put my finger on what the driver is.
Looks great. Did you have to add water to the smoker at any point? How do you do your water, do you let it evaporate out; or do you keep some water in during the entire cook? Thanks!
hay Ry! I haven't used my smokers at all this winter sadly:( 😳. Brisket is my favorite cut of beef coming from a certified butcher. How much a pound did it cost? Amazing briske !!
There's no set time. Tenderness determines when it's ready, and then it rests. That's why holding the brisket at rest for many hours can be helpful if you're aiming for a certain time.
Ry you had it going on until you said you were putting it in the oven 😔😔 I was excited to keep watching hoping the cook was going to finish on the smoker. 👍👍👍👍
English man looking to be adopted by cool USDA prime cooking god. Expert in swearing, binge drinking, eating and accidentally offending people. Will work hard, perform tricks on command in return for juicy BBQ meat. Apply below.
