Thank you for watching this brisket video. Check out my delicious Pickled Red Onion recipe video next! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ifRpwe3wiJU.html
1000gal smoker - $25,000 $5 per gal fuel to go get it - $1250 2 prime briskets - $200 Showing off your skills on RU-vid - PRICELESS!!! 👍👍. Impressive Joe!
Dude absolutely loved the way you taste tested your slice's. Man bites. I was surprised to hear that was your first HEB brisket. Being from Texas those stores are everywhere. Love your new 1000gl toy.
You never disappoint Brother Joe!! That was a Savage cook, the Bison 🦬 knocked it out!👌 both briskets looked absolutely amazing, you need to invite the whole neighborhood over on one cook to bring some meat over and fill that badboy to the max!! It Sounded like you were in a cave with the echo in that beast!😁 thanks for sharing, have yourself a great one, you all stay safe!👍🍻👊🤘
Those briskets looked amazing and I love the way you went full-on carnivore in the taste test. I cracked up when you were putting the briskets on for the first time. Sounded like you were talking to us from a cavern. That smoker is epic.
Great first cook Joe!!!!! Those smoke rings were right on deep and dark. Thanks for experimenting with the binder or not. I agree the bark looked more richer in color. As always thanks for sharing.
I only have a small electric smoker. It's only my wife and I. I used to help out a friend years ago. We had 2 cookers. We would do 2-20# beef rounds, 3-20# fresh hams and a 90# pig for a picnic.
Been waiting for this video, excellent video Joe! Question for you, did you notice a substantial difference on the smoke flavor compared to your other smokers?
My method is this. Mustard for pork. Worsheshire for beef. Cooking oil for poultry. Of course tallow, lard, and stuff like that helps to on some stuff.
Very nice looking briskets for sure Joe. In a KCBS comp they got that 9 for appearance hands down my friend!! I bet it was a little intimidating on that first cook on that GIANT, but you nailed it brother!! Great video
Hey Joe, 👋 when you put both Briskets back in smoker (wrapped) You did not say what Door location they went into ? Based on shelf on right it looked like closest to firebox ? Both finished products looked Fabulous 👌 as you always do the best cook...Best Regards...ff😎
That thing is so big that when you loaded it up I could hear an echo! Damn those brisket look so good. Wish I could get a couple of slices from each right now.
It seems to me that the brisket with the yellow mustard as a binder has more of a SHEEN/SHINE to to it.. If it makes a difference.. Gr8 1st cook Joe 🤙🤙
The way I see it, if I am going to use a binder, I want something with flavor to it. So I use BBQ sauce of some kind. Honey BBQ, spicy BBQ...whatever. More flavor and it's something new every time.
Hello Brother Joe. Amazing videos as always! In this video, you mentioned that you seasoned your brisket with SPG and then leave it the fridge overnight. Will that make the brisket more flavorful and juicier?
Nice job Joe! Your stacked looked clean but your smoker had nice thin blue rolling on the inside. We’re you able to see any blue smoke out of the stack? How Smokey was the brisket? Is that firebox insulated?
That point looks delicious, I havnt had the nerve yet to try smoking a brisket, so far just steaks/burgers/chicken/ribs. I cant wait no longer after seeing that, the second the snow melts I am giving it a shot, with mustard binder of course!
I love HEB and it's meats. I know not as foo foo as a specialty meat shop but the price is normally pretty good. Quick question, on these brisket(packer style) did you happen by chance to weigh the trimmings to find out the lose factor for us that haven't started to make sausage? By the way, LOVE the smoker and your video's. I like using mustard as well just to hold the seasonings in place until they set.
@@eastxbbqman thank you for the reply, so that would be about $8.00# before cooking and another 30% loss after cooking. I was just curious if it was much cheaper to buy a semi cleaned brisket.
The mustard brisket was closer to the firebox. That's why it had a better bark when you wrapped. To do a proper test you should've kept them at the same distance from the fire
Every time I fell like the no mustard binder had been a better cook. My theory is because a cleaner 'skin' on the meat allowes more smoke penetration. But yeh don't take my word for it because its subjective. Just test for yourself and see what you like. As an side note if you want a stronger seasoned bark mustard will give that advantage but if you want a more smoked meat flavor go no mustard. I notice it in the cheap side of things and not a rad setup like you see here
Joe I noticed that the smoke ring was much deeper color than your other briskets videos or maybe I'm just getting blind lol either way fantastic cook my brother
