Hey Rus you have all of the toys to make this perfect! I think the rest is so important and yes....what it taste like is why you cook it! Just a wonderful technique for some delicious beef sandwiches! I'll be heading over to the new channel! Cheers Bud and have a great week!
man im glad you did this, ive been non trimming briskets and pork shoulders for over 30 years i always remove any unwanted fat after the cook, Fantastic Video Brother
Hey Jaxx! Yeah it makes for a perfect little holding oven. I was just thinking of these sandwiches this morning. I realized I still had some left in the freezer so I know what I'm having a little later today.
I normally do as well, but in all honesty, this no trim method made for one very juicy and delicious brisket. I don't know that I will ever trim again.
@@SmokyRibsBBQMost people trim the brisket sides and round them off. I don't trim the sides. I just trim the fat cap and leave it about a ¼ inch. Fat is indeed flavor and I can see how it keeps the brisket moist. I'll have to try the untrimmed method, thanks for this experiment Russ.👍🏼
Nice machete for cutting the brisket Rus! - lol I've still got to do my first brisket, but if mine is half as good as yours looks, I'll be some pleased. I have a smoker now, just waiting for warmer temps up here in Canada - Cheers!
I'm like you Rus, I don't care about competition, as long as it taste good to me, dats all I care about!!! I wish I could be yer neighbor smellin all the food ya cook !!!! Good job bro !!!!
Hey Russ. What do you think about the Vevor? I bought the same one but concerned a full foil pan won’t fit. Might switch it for the 15x25 or 16x22 to fit the pan. The descriptions are not correct which is frustrating. Thx for the post. Nice vid.
I like it, it works great! I had a bit of a problem finding a pan to fit my PK100 one time and discovered I could find pans that with fit from the Pit Boss website. I need to order some for this vevor now.
You got me wanting to fire up my ole hickory and do this. What’s your thoughts on fat up on the ole hickory and collecting the juices and building a BBQ sauce from? Fantastic video, Rus.
Heck yeah fire up that Ole Hickory! I mainly go fat down on this particular pit so that bark will develop black as coal as it did on this one, but on some pits I go fat up. It really just depends on the pit and how the heat and smoke hits the meat. I'm sure you could do either way on an Ole Hickory since it has great convection action. You could definitely catch the renderings if you wanted to place a pan under the brisket on the lower rack.
Thanks, I appreciate it. Many will find it to expensive for backyard BBQ. Competitors spend a lot of money anyway, so I think the majority find it worth it. Mainly depends on people's budget. $8k can be life changing to some people, and chump change for others.
I said in one of my videos after getting the Ole Hickory that I never thought anything could beat an offset, but these Old Hickory's lay smoke on meat like none other. I now know why they are used in most BBQ restaurants.
The Ol Hickory is a time proven cooker. What I would have liked to see was more on the Vevor heating/ holding oven. Do you have a video more on thar that I have missed? I would like to see more on it.
I did a full review on it about a month or so ago Victor. The Ole Hickory is here to stay! An offset does great, but this lays smoke on meat like nothing else.
Because the point has much more fat marbling in it which helps it cook faster and more tender. It's the part that most people want from a brisket. The flat is leaner and has less fat marbling and takes a bit longer to get tender even though its thinner. Two different muscles that cook at different rates. Cooking a brisket to where both the flat and the point get tender at the same pace can be a little tricky at times.
That how you cook bbq, I feel like too many people are trying to make food that is competion style. Cooked tender is always better to me. I made 3 racks of ribs yesterday and they were bones falling out tender. Still had a good texture and nobody would turn them down
I couldn't agree more! You can bet that most all BBQ restaurants don't trim their briskets to death just so it looks better. Most people prefer very flavorful and tender meat. I think that is an accurate and fair assumption for most people.
Briskets up here in Montana cost around one hurndreds dollars ! Which is why I don't get one but once every two years or so ! THANK YOU FRANK FROM MONTANA.. PS how long do you cook yours for ?
Yeah they have been high here too, but my wife found this one at a price I could live with. I'm not spending $100 plus dollars on any meat unless its a side of beef LOL. Thanks for watching Frank!
I would rather eat brisket on a sandwich or nachos or baked potatoes or something. Not just plain slices, so no need to do an aggressive trim. Great video Rus.
Nah, Brandon told me not to listen to anyone else. High prices don't mean a thing. Things are just rosy with him in charge. Anyway, I will check out your other channel. I wanted to ask, natural gas, propane , or neither.
If you are wondering why I didn't hold the brisket in the Ole Hickory instead of the holding oven then that is simple. No way am I leaving this expensive pit unattended outside overnight while I sleep or the brisket either for that matter
@jasonstein5179 I’m not willing to find out. I have to cook in front of my house on concrete because I keep my smokers in the garage, besides that, I got that holding oven just for the purpose of holding bbq while I sleep indoors.
