Brother James just ordered me some Angry Bull injection. I’m doing 2 brisket next Saturday for my sons birthday. Can’t wait to try it. Love your videos brother!!! Stay safe and God bless brother James.
I know Im asking the wrong place but does anybody know of a method to log back into an instagram account..? I was dumb forgot the login password. I love any assistance you can offer me.
James. Brother your trimming out of this world. Plus your taste test. It kills me 2 watch it makes me wanting 2 fire the pit up one time. I love ribs , I think it's second 2 brisket I'm speaking on the point of the brisket nothing but love. Cheers 🍺
That brisket was perfect man! Glad you posted another video I was starting to worry about you lol. One more thing everytime you taste the food at the end it’s always priceless and this video that brisket couldn’t have been done any better luv it bro
I am calling you out!!! From Taco Tuesday (which we need more of) to one of the best damn BBQ channels on RU-vid! Another great video and an awesome addition to your amazing content. Keep 'em coming!
Dangit Brother James!....you're an artist at work that Brisket look absolutely phenomenal well done my brother. Stay safe and be good out there my brother. Cheers!
Killer video! I came in thinking I would fast forward through some parts being that it was a 30+ min long video but, nope! You managed to keep me entertained while giving me thorough info all the way through! Awesome job, keep up the great work! You got a new subscriber here for sure!
Great video..Very nice trim..Only thing I do different is trim completely clean on the point..seems to give a better crust for burnt ends. I do all of my briskets and pork butts on my drums
Another outstanding video brother James , nice trim on that brisket. Been waiting for you to do a brisket on that drum . I got a brisket I am going to practice with this weekend on the drum . Trying out the trim. Awesome looking brisket brother .
I don’t use a diffuser plate for my brisket. I like for it to get a little char on the bottom personally. I think it adds for flavor without the plate.
That trim was a work of art. Finished product looked great. Two quick questions. Would a long serrated knife{ bread knife } work on cold meat to trim? Cooking over direct heat, as in a drum, would trimming all the fat from the point, for burnt ends work, with out burning the point?
I wouldn't use a serrated knife for trimming the brisket. You want to meat to be nice and smooth after you trim it, and not have any jagged edges that the serrated knofe would cause. You can trim all the fat off the point if you're cooking a really good graded brisket. I would leave the fat on if I was cooking a Slect or Choice brisket. The higher quality briskets will have more fat in the meat to help keep it moist.
No. It's like cooking in foil except it allows air to flow throughout the pan better. You might get a spot here or there, but I think the bark comes out better.
Fantastic cook, James. When you are cooking your briskets hot and fast, what internal temp do you like to use as a gauge to start checking for probe tenderness?
Good morning mate! I’m new to your channel. I was recommended by T&T Barbecue 🍖 to come checkout your channel. Amazing trim work with yet another beautiful brisket. That knife 🔪 is amazingly sharp as well. Thanks for the education in the right way to prep and treat our meats!!!! I had to subscribe LoL 😂🍽 #CompPrepWork
Hey how come you would trim the whole point off of a competition brisket is it something because you don’t need it most of the time or does it just cook better like that and present better
Hey Jason! Sorry for the late reply. I take off most of the point for comp briskets because that part of the brisket doesn't really get turned in. In a KCBS event you would use it for burnt ends, but down here in Texas we don't do that so you really don't need it. It also helps the brisket to cook faster since it's smaller.
James - how far does a bag of LC brisket injection go - how many briskets this size? (Just roughtly is fine idk if its 1, 2, or 5+ lol) Thanks for the video. UDS is my main smoker, so appreciate seeing em especially.
Brother James you defiantly carve/trim/prep the prettiest Brisket of all the You Tube Barbecue community. Not Harry Soo! Not Justin and not Joe from El Paso. Just to name a few. I made a Prime Brisket from Castco for the Fourth of July on my new Webber Summit Charcoal Smoker. I was on point on my point, but my flat was dry. I use Blacks Barbecue rub on my short beef ribs and Brisket. Can you recommend your favorite Rub for Brisket and Short Beef Ribs? Thanks
Thanks for the comment Hector! There are several rubs I like for brisket. A few are La Barbaqoa, Fiesta Brisket Rub & Coarse Black Pepper, Kosmos Q Texas Beef & Cow Cover, OakRidge Black Ops & Crawford's Burnt Beef Rub.
You should be able to find the tray at a restaurant supply store. The rub isn't available at the moment. The individual that makes it is currently in the process of having it mass produced.
Great to hear that !! I ordered 2 from Jason after watching your last video!! They are at powder coating and should have them next week! Jason awesome guy great customer service!