Deep Fried BRISKET!!!! {Tasty Tuesday} Better than Smoked!!! 

Only people who can’t cook or are from the north will think this is better than smoked. If you want good brisket go to Texas and see a road side stand with a pile of wood and smoke coming from the cooker - after that you will judge all other foods by that standard

Same lol

That’s why most meats are better the next day than the day it’s cooked

That was was my first thought when I saw it come out of the pan

Or you can cook at a lower temperature for longer time at least thats what I’ve done with the same result, with a 30 min rest.

@@f.w.1318 I don’t know I would think it would’ve needed a quick high heat to seer it so the juices wouldn’t leave I might hafto try it next time. I’ve always cooked my briskets at about 250f for about 4 hrs wrapped in foil and in a aluminum pan for 3-3:1/2 hrs then open foil and poke holes in bottom of pan while still over heat fire was aways about 2ft away, I did have a pit that was 8’ long and 3-1/2ft in diameter so I could cook 3 whole briskets, 12lbs of leg quarters, 8lbs of sausage and about 12 1/2lb burgers plus a 9x12 pan of beans Dang I’m tired now just thinking about how much I use to cook at one time for family, friends and neighbors or should I say neighborhood some came that wasn’t invited

That’s exactly what I was thinking!

Lmao!!!

🤣🤣🤣🤣👊🏾💯

Haha lmao 😂

Actually if you do this properly it will be one of the best briskets you've ever had. The key is to slow fry at about 250 for a couple of hours and then turn the heat up to 350 it will be the juiciest tenderest brisket you've ever had. it's actually been done before on another cooking channel Google it

@@igrowstickybuds5088 shut up u grow mids

Brisket was overcooked it looked like jerky

“Quality Meat”…LMAO! You Need To Raise Your Standards… WOW.

@@MrGoonMe not over cooked but definitely not sliced correctly.. he cut straight across the flat… you go across the flat but in a turning motion to shorten the grain

@@calebd7371 it is perfectly normal and acceptable to cut the flat straight across like that. That's how almost everyone does it. The point is where you "sweep" your cuts to follow against the grain.

Blessings to you, health, wealth and happiness King.

You too.

Thank you and you have the same two

Is it as good as it when we were down there and how you're something that you got shot that hog and I think you got that deer down there I mean a cow or something down there too but that was a nice radio thank you very much

Don't forget to make me one of them sandwiches

Ikr

😂 I love it

That’s called husband and wife talk. She knew what I was saying and I knew what she was saying... this was just trying to turn an idea into reality without practice! It actually came out great!

@@deermeatfordinner lol no hate it was just funny

@@deermeatfordinner omg who would think of adding butter, bacon and cream to potatoes.. so cutting edge!!

100%

And the brisket fat instead of bacon.

@@user-ev3cl2ss8e nobody cares

was thinking the same

@@user-ev3cl2ss8e pedophile prophet

dont. this is just waste of oil. smoked. slow cooked is the way

Yes, the old fashioned pressure cooker is a great invention..

Two cooking hints a) Rob the flour/grease thing is called a roux. If you cook it longer before adding your broth you can get what's called a 'chocolate' roux in NOLA, the basis for gumbos and, well, just about everything. It'll give your gravy a deeper color and flavor. b) Sarah, after draining the potatoes, put them back in the pot over low heat and mash them there. Leave them on the heat while you finish them. This allow the potatoes to lose another bit of water and they'll be better.

My mouth is watering because that looks good!

Yes and yes

This hits on another level

not sure how anyone takes tips on cooking from this guy...horrible

That brisket needs few more good hours cooking!

I died a little inside......

You should try Danos....no added salt at all.

it’s gass

I'm pretty sure Gordon ramsay would tear that brisket apart lol

Hahaha

Take the words out of my mouth

This dude is lipping a gar in his profile pic

@@keilman7051 more like Rugby kick that into the swamp in the backyard

We even have OSHA approved flip flops down here.

And on cardboard....

Florida strong 💪

Florida people are the only people that fry a brisket and make a brown gravy to go with it

Come to Louisiana. At least he had a shirt on.

💀☠💀☠

lol had the same reaction. lmfao

🤣😂🤣

My exact thought lol it had no flop on the cutting board

Not from Texas but I agree should’ve smoked it after deep frying it

Been using oak for awhile but did my first over the weekend using nothing but pecan, it awesome and all ill be using from now on

@@gsRt5 I’m not sure if you used the wood itself but you can soak the shells and use them for smoking too.

I LOVE heavily smoked applewood or mesquite brisket.!!. Burping is just a reminder of that great flavor from 3 hours ago..!!

And done the dangle test and pull apart test...

Came here to say the same thing about the braising liquid. What a missed opportunity! ;-) And while I agree with that butter is preferable for beef gravy, I know it's a rural/southern tradition to use leftover bacon grease as the base for country gravies. My guess is that's where Robert got the idea.

That wasn't braising liquid. He literally cooked all moisture out of that brisket.

@@kristian1457 Yeah, we're all aware of where it came from, Kristian: it's the juices from the meat, as well as all the vegetables. You can call it pan drippings, juice, broth... But I'll just call it delicious. Whatever the case, covering a piece of meat in a pan and slow cooking it in a moist environment that's meant to tenderize tough cuts is referred to as braising. And that resulting juice is liquid gold that improves any gravy! If you haven't tried it, you really should. It'll change your life. 🙂

i agree with you bro

Ik heard that 2💀

Yeah he told her twice

I caught that too, cringyyyyy lol

Plus gas burners aren’t really adding heat after you turn em off.

@@watercool5 what tf are you on about mate? Haha

I KNEW SHE DIDN'T PUT ENOUGH BUTTER, CREAM AND INGREDIENTS IN THE PAN.

Just like chicken wings. They would give them away years ago since they were so small until a market developed for them. Now they are more expensive than breast.

@@ragnarragnarsson3128 oxtail too.

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@@dlr6025 what he had in the video is a $100 piece of meat where I live

Slaves made all these cuts of meat eatable

Ya That’d be great he has so many tasty ideas for food

I’d be able to help him with that

you dont know how to make brown gravy?? really? there is a thing called google...it will tell you lots of things..."i don't know how to make brown gravy, but, I can find out by watching a youtube video on fried brisket"... you are special..

Yup gravy can take a left turn sometime but this was a pretty good way of making it and I know that bacon gave it a lot of flavor 💯

@@allenbateman3518 thanks for the kind words😑, but some people do learn different.

As 8th generation native Texan I’ll permit it lol.

My texas sphincter puckered at frying under the patio with a large yard to fry in instead. I was a fireman for 20 years. then there's the rest. 2 hours minimum in a cooler wrapped in foil.

@@Turk10mm okay, I'm not a Texas dad, but a Georgia mom. After you take it out of the cooler, what do you do about heating it back up? I have to have my food hot.

@@brandi_with_an_i Its gonna be perfectly hot. A brisket wrapped in foil for two hours in a cooler will be slice and eat temperature. Perfect!

@@Turk10mm Thank you, Tony!! I'm definitely going to try it. I know Rob has shown us what type of seasonings he put on this brisket, but do you have any tried and true recommendations? I've never even attempted to do a brisket so this is all new for me!

More like a roast

He started his video saying "I've never seen anyone cook it like this"

@@Dogonatree still doesn’t mean that no one has done it before

@@ulyssesguidi9960 thats what I'm saying. I just watched his video that was posted a week after

Ong🤣🤣🤣🤣🤣

BAAAHAHAHAA LMBO DDDEEEAAADDD ROTFFFF HAHAHAHA HAHAHAHAHAHA I'M CRACKING UPPPP 🤣 😂 😆 😅 THAT'S EXACTLY WTH I SAID BAAAHAHAHAA HAHAHAHAHA

You say yourself like it's your first time cooking your own steak . Anyway there are a lot of newbies to this unless you wanna prove me wrong lol . How did your briskets come out anyway ?

Apple wood is delicious I mixed a little pecan in my last cook and that brisket taste amazing.

2 to 1 Oak and pecan to apple. Heavenly !

Add some pecan also - you will enjoy

Tried not to move his mouth when he said it 🤣🤣

Congrats Ashley! I am almost 4 times your age and haven't killed a buck yet. Wish me luck this season.

@@ragnarragnarsson3128 🤞 Hopefully u can get a buck in November I might go for a doe but I’m giving u good luck

Congrats. I shot my first deer at 28 years old.

@@richardsimmons6526 dont feel bad. I'm 28 and just shot my first deer 2 weeks ago. One of the top experiences of my life and now im hooked.

Congrats Ashley!

Isn't that the truth! I laughed when he said that,🤣🤣. Nothing like Htown barbecue, 🤘🤘

Well boys, I tend to move over to Austin, SA, and lulling/Lockhart for real bbq, but if there’s good q in Houston let me know. I’m close.

🤘 I've never seen deep fried brisket so if you know somewhere in the H plz lemme know 😂

@@codystembridge3069 We were replying about the smoked brisket,😎😎

@@GM-ft9ec depends on what side of town your on, but there is a ton of them around. I live in Katy Texas and Bretts bar b que is about the best you can get.