Thank you for watching this Pork Brisket video. If you enjoyed this video, check out this Jalapeño Popper Sausage video I did. 👍🏼ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-t_B42RmSmpg.html
found pork brisket for the 1st time ever this week, but I broke it down and have the flat out for carnitas tacos. now I have to go back and get one to smoke it whole. thanks Joe. and I love love love that knife roll.
That looks amazing. And I can't tell you how much I love your spg. I mixed it in a bowl, then refill a shaker. I made steaks on the grill last night and my mother and father in law couldn't get enough of the flavor. It really brings out the natural flavors without overpowering the steaks. You're amazing Joe, and making my grill and smoke game elevate. ✌🏼
Very nice. Never heard of a pork brisket nor where to find one. Certainly not a Southern cut. Is this Texas Special? Very nice smoke, slicing up so tenderly. I can see this with bourbon spicy baked beans and corn tortillas. Thanks for sharing!
Did the beef tallow give it more of a beefy flavor? Maybe Lard would have given it more of a rib flavor. It seems like it would be a cool new cut to try out. Thanks for sharing Joe!
@@SmokinJoesPitBBQ It certainly is! Got one about 2 months ago with my first box order from them and want to try it again now that I saw how you did yours!
Beautiful cook sir! I was wondering if some of the cooks you do with smaller cuts such as this, could be done on a weber kettle? I'm an extreme novice, but you have to start somewhere! Getting a smoker is not in the budget with these times going on.
Nice work! You might consider using pork lard instead of beef tallow. Also, smoke the lard inside the smoker before adding it to the pork brisket boat you made.
Knife rolls are def a must for all serious cooks!!!👏🏻👌🏻💪🏻🔪🔪🔪 And very nice smoker!! Daughters know all!!🤣😅 The bark looks amazing and I’m sure the taste is WONDERFUL 🔥🥰 My mouth watered the entire time Joe!!!😋👏🏻❤️🔥
I just finished timing and applying my rub ( 1/3 c Kosher salt, 1/4 cup course black pepper, 2 Tbls ground white pepper, 1 Tbls ground cummin and 1 1/2 Tbls ground mustard?) Using spicy Guldens mustard as the binder. The brisket was Prime Angus 26.51 lbs. I trimmed off 9.3 lbs. and will let it rest for 3 or 4 hours. Will put it in my Pit Boss with cherry pellets on the smoke setting for 2 to 3 hours then turn it up to 250° until internal temp is about 170° with a nice bark. Wrap in paper and continue until about 195° or so and begin testing for tenderness. It might take 20+ hours I think. Wish me luck.
Wow……..Joe.. That is a real nice leather knife case holder…. GQ all the way. If I had to guess. I would have said that Rolls Royce makes that knife case… Awesome video , keep up the good work.
Interesting cook! I've never heard of a pork brisket before. I'll have to see if I can get my hands on one. Great looking knife roll! I have a different one from Dalstrong, which I love. Only complaint is that it's too short to handle my bread and slicer knives. Other than that, it's killer!
I got that Dalstrong knife roll from Amazon Warehouse for $200, fortunately didn't have to pay $379. The Cadillac of knife rolls, the best out there as far as I know.
Nice Dalstrong knife storage thing. Are you sure it's not made of fine Corinthian leather? That looks like an expensive cut of pork! I'll have to try your rub too!
@@SmokinJoesPitBBQ going through all your videos... Going to try a lot of your recipes when I get my lone Star grill in later on this year... I can't wait
why did you poke the meat so many times(assuming intentionally). I have not cooked a pork brisket, however with the beef all the sweet oily goodness leaks out like a stuck pig when I stab it lol
🤣 It did feel like I was cheating on my wife! I've never smoked on anything else but my Yodet and I was really impressed with the smoke flavor and the performance. 👍🏼
would be nice if you can name the temperatures in INTERNATIONAL CELSIUS too, since RU-vid is an International, not a channel for USA only :/ this counting from freakn 16th century FAHRENHEIT to international standard Celsius is anoying - thx, nice cooking but anoying
