This feels authentic, real. It’s hard not to like him. His chill calm manner is soothing. He is clearly knowledgeable. Who doesn’t like learning something new? The final product looks delicious.
This is how my dad cooked briskets and he always has. This is Old school. When we moved to Texas everyone would look at him like he was crazy. FAT side down!, WHAT! MOB! WHAT! But when they gave it that first taste, everyone was asking can Leroy the cook the brisket for Thanksgiving and Christmas. I grew up starting cooking brisket in the Texas way for a few years. Then I came back to old tried and true and to this sticking with it. If I could give this video a 1000 thumbs up I would.
Funnily enough the old school in Texas is direct heat too. The super trimmed offset stuff really exploded in the 90s. Meat City market in Giddings still do direct heat briskets.
I cannot believe I am only now finding this man's channel. 52 smokers of various types and did this select brisket with no trimming and it came out like a champ. I follow mostly the new school guys from Texas, but I love learning Q from all over the US.
This is the best brisket recipe I've seen. Very easy, straight forward and no nonsense and the final product had my mouth watering. Thank you for sharing.
It was interesting seeing a different take than the Texas style brisket that basically everyone on RU-vid does. I'll admit I was a bit skeptical when you said it was only going to cook about 6 hours. That looked like a 10 hour size brisket at least. Your results made me a believer. I may have to come back and take some notes before my next brisket cook. Salute!
I'm on my second brisket now with your recipe and method. The first one was hands down the best brisket I've had anywhere or cooked myself. And I'm hyper critical of my food.
You followed my cardinal rule, " Don't overthink it ". I learned almost the same technique from old friend about 25yrs ago. Although he didn't mop, his method was virtually the same. Your calm demeanor was refreshing to watch. IMO, bbq should be relaxing and enjoyable. You did just that! Thank you.
I love how you keep things so straightforward and show us the no-nonsense fundamentals of amazing southern BBQ. There's no better style of cooking on this planet! Well, that's my opinion anyway.
I usually don't finish watching these types of cooking videos, especially Brisket Smoking. You are the only one who doesn't cut off the fat In all the videos I've seen and I think the same as you. I learned something new today or something Old School ,either way this is method I will start using, with your permission of course. I really appreciate the way you presented this video, very informative and the calmness in your voice is something you don't see much. Thanks very much for posting this, you now have a new subscriber and I will definitely check out your other videos. LOOKS DELICIOUS 😋..
Thank you so much and yes I leave that fat on because a pretty Brisket is not a tender one the fat is my heat bumper. Thank you for the sub and I do hope you find great content in some of my other video's. We also have a new channel Side Dishes and More you can see other food videos on Aswell. Smoke on my friend.
I went down the brisket rabbit hole and this video makes the most sense to me. Keepin’ it simple! Thank you for taking the time to make this video. By the way seeing all you BBQ/grills/smokers makes me think if you played guitar, you’d have HUNDREDS of guitars! God bless you, sir!
I used your exact same technique on that 12 pound shoulder clod I mentioned previously - worked perfect - 6 hour cook on my direct heat cooker - everyone loved it - after I removed from the foil - I wrapped in butcher paper and let it rest 14 hours in my warmer
I love the fact that he doesn't trim the fat from the beef brisket; and, he sprinkles the black pepper from the can rather than make an irritating show of using a pepper grinder like most cooks do on their shows.
I liked the fact you didn't trim the brisket--especially cooking over direct heat. That fat cap will help protect the meat--and give incredible fat-smoke flavor as it drips over direct coals! Excellent!!!
My granddaddy to my dad to me as a 10 year old and I’m 57 now. We’ve done our bbq old school. Enjoyed your video and it proves old school has always works. Take care I’ll be watching.
Yes sir so many people try and reinvent the wheel and lost family past down recipes die. I'm using my God given gift to keep that old school tradition going. Thank you for watching and great to have you aboard sir.
Today was my first ever brisket. I literally followed your recipe including the Walmart select brisket. To be honest......it wasn't that bad. I need more practice on my drum smoker but everyone loved it. Very few leftovers. Thanks for the great video...Sticking around. Not going anywhere.....
Back in the '50s, my grandfather 'Big' John Whatley, would grill ribs, chickens and sausages to sell on the weekends. He used a DYI brick grill. People would line up down the alley waiting to buy his meats. When I was old enough, around 5yrs old, I would help him by bring fire wood and foil. My dad made awesome ribs on a one of picnic grills! I had brought him a Weber grill, but he got sick (1986) before he could use it..I kept it and used it for 25yrs, until I moved and couldn't bring it. I did buy another Weber, and used it to smoke and grill. I was on the fence about buy a pellet smoker but after watching your video..I brought a Pit Barrel. I just set it today and put in one large rack of spareribs and two whole chickens that I cut in half. I just took out the two chickens, I wish you could see them. The ribs have about another 45mins..I wish you could see them as well...Next week will be brisket!
Great video man! I have the same barrel. To many RU-vidrs are all about buying expensive briskets and trimming them to look pretty. Bbq is about making a cheap piece of meat taste good. I think most RU-vidrs put people off with all their “rules”. You do it how it’s meant to be done👍🏻
😲 WOW! You are the Indiana Jones of Southern style BBQ🤠. I loved the wood and charcoal combo. I do that myself got laughed at couple times for doing it, however everyone that cooks has their own signature to their art. Truly amazing technique; very old school. Appreciate the used of aluminum 👍 and all the gloves as well as explaining the types of gloves 🧤🧤🧤 you are a great foodie. Your setup is great. 52 cookers means, each one is different💯. Knowledge/style, flavor and hygiene that's what great cooking and recipes are about. Five Stars🌟🌟🌟🌟🌟
I prefer the coal & wood combo myself. Wood is good but I don't like the way it can overpower food, especially if you have the wrong wood such as mesquite.
I’m going to be cooking my first brisket with one of my sons tomorrow so I’ve been researching by watching tons of different videos. Out of all the vids I’ve watched on cooking brisket, your method seems to be the easiest and looks like it produces excellent results. Can’t go wrong with old school. I’m going to try your method. Thank you for sharing. Can’t wait to try this.
Thats the way to cook! No need for 10 different ingredients added , no huge fire, let the fat give the meat that flavor & natural juices. My favorite cook/BBQ master right here!
😊 I love a set it and forget it cooker. I love love the way you teach and give details ✨️ no one wants to waste time energy effort and money buying meat and it's not good eating 😅
Excellent Stuff!!! Ive been cooking southern style BBQ all my life. Your style reminds me of my Dad. He started teaching me how to cook/grill when I was around 10 years old. I'm now pushing 60yo and this video was a TOTAL inspiration to me. Keep doing what you do.... I have just now stumbled onto your channel but I WILL check out all your videos.
He did a fantastic job, and you kept your kitchen controls airtight, whatever recipe you stuck to that’s what you used, and it yielded the result. That brisket looked fantastic, in your cooker, where you smoked it, that was a simple apparatus, how do you do simply fantastic results, good job!
This dude is straight up legit! I ate this type of BBQ growing up before I left for the military 30+ years ago. Now I am back down in LA (Lower Alabama) and I am looking forward to cooking this brisket. I might just fire up the Pit Barrel this weekend, if it stops raining.
@@bbqsouthernstyle Great recipe. Everyone at the family BBQ said it was excellent to include my wife, a Texan. I would rate my performance a "B". I thought the flat got a little too dry. I might have run at too high temp. I was having trouble with my temp unit. I will definitely use the recipe again. Practice makes perfect.
I just found your channel and I am impressed with your talents and skills 👌. I'm a retired Fireman and was the Chef in the Fire 🔥 Department 🔥. Thanks for sharing your talents with me.
I did my brisket almost exactly how you did except I have a little electric smoker. I cooked for 12hrs. Came out beautiful. Thank you for your advice. One day I'll have cooking options as well.
My 26in weber kettle is what i exclusively use for briskets. I do fat side up on the kettle, when i used to use my weber smokey mountain i go fat side down
This charcoal/wood technic is incredible. Thank you. I have a 22” Weber. Don’t have splits but used hickory and apple chunks. I had a few chicken thighs and Italian sweet sausage. Nice smokey flavor but not too Smokey. Love the hat. I love the education you provide too. Been smoking and grilling for years but you offer a new approach.
You are very welcome; sir and I am just putting out content I would like to see. Sounds like you know what you're doing. And having fun doing it. Thank you for your great kind words. Stick around don't go anywhere.
Great Video. Super presentation. I had to laugh when he said that he had like 50 smokers and grills. I do too! Well maybe not 50, but a lot! My wife thinks I am crazy. He is right. Each grill or smoker has a purpose. I have cooked cheap brisket just like this on a pit barrel smoker and it always turns out great.
Excellent work on the Pit Barrel Brisket Bud! Your videos, techniques and foods are fantastic. I like that you are real and genuine. I have a Pit Barrel and use it often. Thanks for this great video. I can really appreciate the efforts involved in making this. Have a great weekend!
52 smokers - I thought I was bad with 4 grills/smokers and a Blackstone🤣 ….I’m loving his mop sauce - I usually use 2 shots of my favorite bourbon (I mostly use J. Daniels) beef broth, apple cider or apple cider beer…oranges, honey and water)…..loving your recipes!
Great Vid. I like the way you get away from the every one else is doing A very different perspective on cooking style. Will be using your recipe for brisket this weekend, Thanks
Thank you and I am just bringing back the old school BBQ techniques that so many people lost the fun in and simplicity. Have fun with the cook and just pull it at 198-200 degrees and you can't go wrong.
I'm new to your channel. I once went to barbecue school back in the 90's. I've since gotten away from cooking on the grill. Looking at your channel is very inspiring. I will get back to barbecuing thanks to you. Thanks again for sharing your expertise.
Favorite BBQ joint growing up we sat between the open pits to eat. I have a 3k offset smoker that sits in the garage while my pit barrel churns out the “old school” pit flavored ribs. Great video. Here’s to old school
I definitely need to try this on my Weber kettle. The only thing I think i would miss is that candy like fat cap doing fat side down, but I do know what you mean about having the fat hit the coals. I throw fat on coals a lot when I cook for flavor. *edit* Also THANKS for sharing that mop sauce recipe! my buddy used to do this to all his barbeque when i lived in Alabama but he passed away and kept his secrets. I do remember he used butter in his instead of lard though
On a kettle id go fat side up because it will be indirect im assuming? He said all his cookers are direct heat. In that case id go fat side down. On a kettle its not going to drip on the coals if your doing indirect.
I have to admit. I was hesitant and doubtful of this brisket. But I made it for the 4th of July and everyone tore it up, I followed your recipe to the T. Thank you thank you and thank you. Now the only thing I would do different is cut enough for myself to have for leftovers. LOL😎🫡
Followed this process for my first smoke my piece of brisket being smaller so, first cook 1hr then baste (your recipe) then just another hour 2nd baste brought probe temp upto 75C . Then foil wrapped brought probe temp tp 95c. Rested in esky for another 2 hours. turned out great my guests really impressed. Thanks for this video. PS I'm in Western Australia so had to convert temps
As a KCBS Judge, that Briskey definitely gets a 9 on Appearance from Me and I'd wager the other categories would be 9, as well! Thank You for the great video and it is so good to see a low salt and simple seasoning that is there to enhance the meat not mask it. Oh! And thanks for the shout out for tin foil....This is exactly why I use foil as opposed to greaseproof or Butch paper....Plus, I am way too tight to fork out for Butcher paper :D
It’s great to see who you take the time out to show everyone who to cook the right way .learning something knew about B.B.Q, and who to make your meal better and very delicious.
Just found your channel. My first brisket not too happy. 2nd brisket better. I'll take what you've explained and hoping for third time a charm scenario. Thanks for the lesson.
I just found your channel today and WOW that brisket looked amazing. I am watching it again with my wife now. I am going to smoke one Friday for her birthday and I am going to try your method on my homemade uds. Thxs for the video.
UPDATE So I got up at 5 this morning and started the fire in my uds and had the brisket on at 6. Pulled it at 12:45 and rested until 3:30. Followed your process to the T and it was amazing. Everyone wants me to make them all this way now. Fine with me, less than a 7 hour smoke and amazing great results. Thank you again for sharing with us your expertise as a pit master.
@@ronm8306 Hay that is awesome the drums cook that Brisket like no other lol glad you had a great cook and thank you for the great feedback. The main reason it came out fantastic is because of you and your skills. You're a true Pitmaster now welcome to the family.
