TEXAS STYLE SMOKED BRISKET AT HOME (NON REVERSE VERSION) | SAM THE COOKING GUY

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**This is the non-Seinfeld (not reversed) version of the video, as requested by those who found it difficult to follow. Now it's time for some Texas style smoked brisket!!! 🔥🔥🔥
🟥 REVERSED (SEINFELD) VERSION: • TEXAS STYLE SMOKED BRI...
00:00 Intro
1:23 Addressing the brisket
2:24 Trimming
4:43 Weighing
5:41 Making a seasoning
5:58 Seasoning
6:52 Smoking instructions
9:05 Checking the brisket
10:10 Wrapping brisket
11:00 Back on the smoker
13:02 Probing
13:23 Making a bbq sauce
15:44 Taking it off
16:13 Resting importance
17:08 Addressing the cooler
18:10 Setting up the cooler
21:58 The reveal
23:10 The first cut
24:17 Carving
25:36 First Bite
27:49 Recap
29:01 Outro
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🔴 INGREDIENTS:
➔ Prime Brisket
➔ Salt
➔ Pepper
➔ Garlic Powder
⭕ FOR THE SAUCE...
➔ Avocado Oil
➔ Yellow Onion
➔ Ketchup
➔ Chili Sauce (American Style)
➔ Pepper
➔ Apple Cider Vinegar
➔ Grainy Mustard
➔ Dark Brown Sugar
➔ Honey
➔ Salt
➔ BBQ Seasoning
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
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Опубликовано:

22 июн 2024

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Комментарии : 2 тыс.

@boskojankovic8570 3 года назад

"Cooking is about what YOU like, not what people say it's right". Couldn't agree more.

@UnderMyBrim 3 года назад

@sam ludman again. You can do whatever you want lmao. If that’s how he likes it then why does it matter to you?

@hellfish2309 3 года назад

@@UnderMyBrim i agree more with Ludman: i cooked my 2nd brisket ever and while the final product tasted great, the connective tissue didn’t render nearly enough - it tasted like a roast beef with the flavor of a well done burger... no complaints, but it wasn’t texas brisket Disappointed because it was my first cook in a smoker I built for making briskets and bbq

@Kintsurugi 3 года назад

"FINE, I'M MAKING A BRISKET!" Best opening ever...so far.

@aliyami3449 3 года назад

It is honestly

@robschroeder5377 2 года назад

Shopping tip: When selecting your brisket grab the package from the middle by it's sides and see how easily it wiggles back and forth. The more flexible the uncooked meat the more tender it should cook. Also adding a small amount of freshly powdered celery seed (a natural nitrate) will help make a better smoke ring.

@kevins797 2 года назад

Don't forget the beer or sweet ice tea. Unsweet ice tea is the devils water.

@MikeR65 2 года назад

Only amateurs care about smoke rings.

@robschroeder5377 2 года назад

@@MikeR65 Amateurs? You mean like Myron Mixon? He swears by smoke rings, and he is the winningest Grand Champion BBQ'r of all time. And YOU are?

@MikeR65 2 года назад

@@robschroeder5377 I’ve been following Myron Mixon a lot longer that you pal. Smoke ring is for competition only.. If you knew what you were talking about you would know that!

@robschroeder5377 2 года назад

@@MikeR65 so which is it pal, smoke rings are for amateurs, or competition pit masters like myself? You're flip flopping here.

@woodcock696969 3 года назад

This is one of a few videos I’ve watched a few times. The anxiety Sam has about upsetting bbq pros is ridiculous

@Sabbathissaturday 2 года назад

If they are pros they won’t need to watch videos about grilling/smoking/bbqing briskets 🤣

@TheHBW44 2 года назад

@@Sabbathissaturday pros still watch other people cooking whether to learn or for entertainment haha

@Sabbathissaturday 2 года назад

@@TheHBW44 - probably.

@metalitcomesfromhell Год назад

It's totally fair. I like that he shows apprehension. Typically he is coming at these videos from the stance of a guy who knows everything. He knows how to make a brisket but like he said "maybe he needs to move down to Texas for a few years".

@Formaldehydex 10 месяцев назад

You are confusing being “upset” by their rhetoric and mildly ridiculing them.

@rantsandreviews 3 года назад

Sam and Crew...I've been smoking brisket here in small town Ky for over 30 years. Your brisket looks fantastic by any standard. That's pride on a plate my friend. Fantastic! #samsgiving2020

@2114dominick 3 года назад

Do you/would you rest it as he did? Is it necessary? Asking because planning to cook a brisket for the first time next weekend

@rantsandreviews 3 года назад

@@2114dominick Absolutely rest it! At least an hour.

@JDxdger 3 года назад

@@2114dominick Yes, rest your brisket!!!

@MatthewIrizarry-4 3 года назад

270 brotha!

@bluearcherx 3 года назад

606

@charleshenderson1474 3 года назад

Native Texan here.... now you know why we start really late, or really early. Looked AMAZING!!!! Going to try the cooler trick. Thumbs up!

@gotdangedcommiesitellyahwa6298 3 года назад

Agreed! Start smoking first thing in the morning, or at night, depending on when you need it.

@OutdoorsWithGeoff 3 года назад

Honestly, even though I've cooked brisket a million times, I worry just like Sam does every cook. It's such a finicky piece of meat and every one is different. Great cook Sam.

@nitromartini1422 11 месяцев назад

The reason for the varied end results from briskets usually lies in the breeding of the cow. Prime is best (and expensive), Choice is second-best; and very common. Then there is Select grade, which is tough as a leather boot. Then there is a 4rth grade, which is so tough that it is only suitable for ground beef. The internal temperature means nothing. Sam is reciting some Texas mythology that refuses to die. He is a Canadian in California. He knows nothing about barbeque.

@natetallman 2 месяца назад

@@nitromartini1422he literally at 21:02 says "I'm a cook, not a barbecue guy", and he stated this multiple times in the video. What more do you want?

@tmasst07 2 года назад

This is why I subscribe to Sam the Cooking Guy. The level of honesty, transparency and intentionally not being perfect about cooking different dishes is what home cooks like myself need. Thank you so much.

@SantaCruzRL 3 года назад

See guys that’s how good Sam is, we all slated him for making one confusing video... and he totally re-did it. Gotta love this guy

@HisGrandNarrative 3 года назад

Yup, he does a good job 👍

@richardwade511 3 года назад

He didn’t “redo” it, he re-edited it

@SantaCruzRL 3 года назад

Cheers Richard.

@jtv0 3 года назад

Which video was that

@btrompke 3 года назад

Was better the first time

@gatewhey8173 3 года назад

Thank you Max, Chance, and Sam for posting the non-reverse version, much appreciated!

@TheValkian 3 года назад

25:17 His reaction to that cut was hilarious. As a fellow Texan, I was quite pleased with your video. I remember when I smoked my first brisket when I was 17. This was the exact same feelings I had going on... Anxiety, stress, and the act of failing and disappointment.

@steves3760 3 года назад

When the temperature stops it's called a stall, I've even seen temps drop back. What happens is...the moisture in the meat starts to cook off so it actually starts to cool the meat down. Never raise the temperature or touch the meat. Leave it alone and let it be. Hope this helps. I'm not going through all of the comments. By the way, you have a awesome RU-vid personality.

@ErikHuntoon 3 года назад

Once I was educated about the stall, my briskets got 100% better.

@dikdark6831 3 года назад

Exactly. It’s called evaporative cooling. Same thing as when you sweat..

@jasonmicron 3 года назад

Yea it's the fat rendering down, which cools off the meat, which lowers the temp. Best to just wrap it in some butcher paper at that point and either continue smoking or move to the oven inside (smoke flavor is already as injected as it will ever get at that point).

@MMOByte 3 года назад

I was gonna say this looked unbelievably good, but I can believe it.

@SorventTV 3 года назад

Right.

@whoaitsbenn 3 года назад

Nice to see you here lol

@jordonlarsen4752 3 года назад

Lol MMOByte.

@dewionejohnson6396 3 года назад

🙏

@paolodeangelis8155 3 года назад

Auts

@braysonwayne7401 3 года назад

I’m from central Texas and once I heard you say “this doesn’t even need barbecue sauce” I knew you did it right, if you put barbecue sauce on someone’s brisket down here that’s a insult

@rexfellis 3 года назад

I was born ad raised in Texas, and I pride myself on my smoking...especially brisket. Personally, I don't have a problem if someone decides to have a little BBQ sauce on the side, everyone's palate is different. The only thing I ask is that they try it without sauce first. I have converted a few away from sauce that way. :)

@adensitm 3 года назад

i’ve grown up in Austin my whole life man a nice homemade bbq sauce on brisket, ribs, and turkey is definitely it

@livingdaybyday3469 3 года назад

From Houston and I have to say sometimes the brisket is so good that if I don’t have bbq sauce I won’t be able to eat enough because I need something to change the flavor a little bit but I like to start no sauce to know what I am working with. I will say that I don’t like anything cooked in sauce because that is just stick food not good food sorry Kentucky/Tennessee

@brianluck84 3 года назад

Had it both ways. For me sauce is where its at. Its just more flavor and who doesn't love more flavor

@jonegroove 3 года назад

Yup!

@Craig-ib7gk 3 года назад

Just imagine how awesome this would have been if Sam had (a) started it in the morning like a sane man (you're certifiable to start a low-and-slow brisket smoke at noon), and (b) let it rest the full two hours it deserved. Sometimes I'll start it late in the evening 11:00pm-midnight) at 225. By 8:00am the following morning it's about a half-hour into the stall so I wrap it up, then just keep it going. It's done @ 205 by 3:00pm; a full 15 hour low smoke. I also use a wood chip smoker so the bark and smoke ring are insane. I then wrap the still-paper-wrapped brisket in foil, then a full two hour rest in the cooler. Dinner time. Trust me; it should be illegal to make a brisket that tender, moist, and flavorful. I also use brown sugar in the rub. Specifically (adjust to the size of your brisket, the following is perfect for a 7-1/2 lb after-trim) 2 tblsp brown sugar 2 tblsp kosher salt 1 tblsp freshly ground black pepper 1 tblsp garlic powder 1 tblsp dried thyme 1 tsp paprika 1/2 tsp cayenne pepper (optional)

@lukefontana2485 2 года назад

Nobody gives a shit

@garbageman18 2 года назад

brown sugar in your brisket rub... horrible idea.

@robertm1552 2 года назад

Brown sugar in the rub…. Wonderful idea

@Craig-ib7gk 2 года назад

@@robertm1552 Exactly. It isn't a ton; just enough to caramelize with the bark. It's one of those "don't knock it till you try it" things. I was a little skeptical as well, but turns out its pretty fantastic.

@ratboygenius 2 года назад

I also like onion powder with the salt, pepper, and garlic powder.

@bdittyclittykitty 2 года назад

We call that Camper's blend where I'm from 😁

@anidiotsjourney8328 3 года назад

I'm currently in Texas for the first time and I'll say this.... they REALLY love their brisket.

@samlankford9333 3 года назад

Easy there yankee

@beanclay4154 3 года назад

Yes we do

@NiSE_Rafter 3 года назад

Indeed we do

@wiicked9199 3 года назад

Yes we do my man lol

@jillj5372 3 года назад

Yes. Yes we do!

@fotogfitzfoto412 3 года назад

The "stall" is caused by the evaporation of liquid from the surface of the meat. It occurs when the rate at which the meat is heating and the temperature of the smoker match the rate of evaporative cooling. Once the excess moisture is used up, the temperature of the meat should start rising again. As with sweating - which is akin - the ambient humidity has a significant effect. One way to avoid or shorten the stall is to introduce liquid (e.g., a heat-proof container of water) to the smoker to raise the relative humidity (RH) inside. Wrapping the meat reduces evaporation by trapping the evaporating moisture and raising the RH inside the wrap.

@seanshirley5938 2 года назад

Thanks for explaining this! It's actually really fascinating.

@MarieKeeghann 2 года назад

I knew my sweating has something to do with this! Everyone of us are a bunch of meat sponges slowly leaking… Depending on the moisture how cool it is in the heat we will either leak more or less and when we’re heating up we can stall! LOL external moisture or humidity does act as a insular quality that allows for the moisture in the meat to stay trapped and heat up! End of story. I have watched this one Texas dude put a pan in his oven and let it get scorching hot and dump about a cup of water into instantly raising the humidity level and then he’s doing certain types of baking, braising but does not want to wrap.

@markusallport1276 2 года назад

Thank you for explaining that. I was taught that a few years ago and it is absolutely true. I have a friend that insists that a brisket is done when the temp stops rising... way too soon and extremely chewy, but he says that's how he's always done it. I don't eat at his house.

@GoodCityModernMusic 2 года назад

I’m not even watching for the recipe anymore, Sam is the most genuine personality I’ve seen on RU-vid and it’s just so nice to hear him talk and be humble sometimes, and be an ass too lol

@Staria90 2 года назад

I followed these steps when I made my first brisket on Labor day and it was PHENOMENAL! Have to get used to trimming but otherwise, it was a hit with the family!

@martinzekial6722 3 года назад

I AM FROM TEXAS, and I'd eat that. Worst smoked brisket I've ever had was still the best.

@MattMilner 3 года назад

Rudy's, the worst bbq in Texas, and it's STILL solid af

@jamessmith4455 3 года назад

@@MattMilner hell yes. Where is this guy from? I’m from San Antonio so I’m curious.

@MattMilner 3 года назад

@@jamessmith4455 AH! I just watched a new video and he said he's in San Diego. Lol.

@hbgriss 3 года назад

Exactly. Grew up in Houston 70-80’s , smoke shacks , road side smokers out of town Etc. All good. 💪🏼🤘🏼

@sabrinahong975 3 года назад

@@MattMilner for some reason there are a few bbq places concentrated around Southern California. I’m sure it’s not Texas, but as far as taste goes it’s not bad. 😎

@hollye_dionne 3 года назад

My husband said, when the brisket jiggles like a boobie, you know it's done🤣🤣🤣

@drazman9 3 года назад

Now we all know why he married you LOL!!

@hollye_dionne 3 года назад

@@drazman9 🤣🤣🤣 probably!

@PGee. 3 года назад

You and your husband are dirty.....

@doughboy8760 3 года назад

@Jack Durban who tf still uses the word “prude”

@MultiGoban 3 года назад

@Jack Durban shatap bruhh 4Head OMEGALUL Poggers

@tmarley2003 3 года назад

My wife and I just wanted to let you know how much we appreciate everything that you do. Your RU-vid channel was recommended to me in the Spring, right about the time we had to start working from home due to the pandemic. As I started watching your videos I started thinking, “This looks easy enough to make. Let’s try it.” The first thing I made was your egg frittata, and it was amazing! We look forward to your videos every week. We are able to watch the video during our shared lunch break, and there have been several occasions where we are making your newest video for dinner. So far we have made your egg frittata, steak sandwiches, meatballs (on the smoker - amazing!), chicken pot pie, garlic knots, the garlic bread stuffed crust pizza, the one pan chicken mexican skillet dinner, the mcrib, the candied bacon, the burger with onion tanglers, and cilantro lime rice. We recently took delivery of your newest cookbook and your entire knife collection. We tried the knives the other night and they are amazing. We absolutely adore them. Due to all the cooking it is a constant struggle to keep my kitchen clean, which isn’t necessarily a bad thing. I’ve used my kitchen more in the last few months because I’m making your recipes than I have in years. I just wish I had a bigger kitchen so I could have more room to make your delicious recipes. Thank you for all that you do. #samsgiving2020 #andnowwemix

@chelongogan3904 3 года назад

God bless u

@lwmoss1 3 года назад

I love the amount of humility you approach BBQ with. I consider you such an accomplished cook/ restauranteur, but you openly admit this is not in your wheelhouse or at least a primary skill. I too have delivered great brisket & some that fell flat & couldn’t tell you what I did different. Awesome video... Makes me want to cook some brisket. Thanks Sam.

@twelch1187 3 года назад

Only request is more smoking videos! Beef “dino” ribs are a great alternative when you don’t need to feed a crowd and save some money but want great smoked beef.

@mr.bonesbbq3288 3 года назад

Gots me two racksa Creekstones standin by. YUM!!!!!

@frankarmitage776 3 года назад

Save money? Those Dino ribs are expensive for a 4 bone slab.

@twelch1187 3 года назад

@@frankarmitage776 they’re only around $30-40 from the butcher compared to $120+ for a whole packer brisket and 4 bones will feed about 3 people. Also some butchers sell them by the singles (haven’t tried smoking just a single yet though).

@frankarmitage776 3 года назад

@@twelch1187 where I’m at. Brisket 40 to 60 bucks Costco. Dino same price at butcher

@sooocheesy 3 года назад

@@frankarmitage776 Same here. $3.50/lb for prime brisket at Costco (in San Diego)

@wolfpredator5226 3 года назад

I appreciate the fact that they took a entire day to produce this absolutely amazing piece of art for us ... thanks guys so much

@mattro4902 3 года назад

As many delicious things that Sam has cooked makes his reaction to the first bite priceless. I have a feeling he may do this again...soon.

@tinabouher2065 3 года назад

I sincerely thank you for putting this in the normal way. I enjoyed watching it so much more and understood your process better. Love your stuff Sam !!

@pgn71 3 года назад

I don't know why anyone would scoff at garlic powder in the rub. Most all purpose rubs are salt, pepper and garlic. I think you did a fantastic job and I'm a Texas boy!

@cliffwallace5521 3 года назад

Yep. Agreed. I'm a CenTex guy and my seasoning is 2 parts kosher salt, 2 parts pepper, 1/2 part garlic powder and 1/2 part onion powder. If I'm feeling fancy, I'll add some red pepper flakes and chipotle powder to make the pepper blend.

@pgn71 3 года назад

@@cliffwallace5521 that's a good blend. I'll have to give that a try. I have a lot of Meat Church rubs right now.

@kevinrushing5667 3 года назад

Mainly because most of the people who are snobby about brisket are in Texas, and central Texas style brisket is salt and pepper only. And central Texas has the best brisket in the world. I don’t really care, do what ever you want. But if there were just one “correct” way to make a brisket, it would be salt and pepper.

@brandonlaird3004 3 года назад

South Texas here. Salt & pepper always amazing. To his, his own. Enjoy it. You learn how to change it in time. Looks delicious. Keep the videos rolling

@alltheworldsastage 3 года назад

Since you under-rested your brisket, I’d actually suggest shredding the leftovers and making chop beef sandwiches... as much a Texas staple as the brisket itself

@BuckeyeBackyardBBQ 3 года назад

I just recently found your channel and it’s by far one of the most entertaining and knowledge sharing cooking channels I have seen. I must have watched 30 episodes in the last week lol

@davesharp2823 3 года назад

Oh man this is the one I’ve been waiting for. Thank you so much Sam.

@JWLamey 3 года назад

Love the channel. I would make a few changes, because it’s what I like: before you apply the rub, slather with hot sauce or mustard. Both are great. I would also add a little onion powder and cayenne to your rub. I put a water pan in the bbq to keep the environment moist. Also, spritz the brisket with apple cider vinegar every hour or so while cooking, to keep it moist. Your brisket looks amazing. Kudos! From Calgary, Alberta

@RichieAnderson418 3 года назад

I never comment on RU-vid videos but I have to say I've made both the Birria Tacos recipe and the Chicken Bacon Ranch and your videos are GREAT. I love how real you are, personable, and actually have length to the videos. Thank you for being you, the hard work really is going a long way, you and the Crew!

@michaelbozak84 3 года назад

Good job ! That’s exactly the way I’ve been doing it for years now ! Works out perfect every time

@nologic18 3 года назад

"I don't want to ruin my hand towels..." immediately wipes a handful of fat/grease/seasoning on said hand towels.

@stoffmiester 3 года назад

Not exactly ruined when all he needs to do is stick them in the washing machine with the detergent and 3 drops of dish soap lol

@danielleharmon8168 3 года назад

Fat/grease/seasoning 🤔🤔 sounds like he made the towels better

@MM-rs6tk 3 года назад

You on the wrong channel then

@airimee 3 года назад

That moment you realize you haven't seen sam cook inside since 2017 lol.

@e0nb1ue 3 года назад

Well done Sam & the boys... this looks INCREDIBLE!! My wife and I's mouth was watering the entire episode! #drool

@boostedcruiser04 3 года назад

I’ve had to shy away from your videos lately because I’ve been dieting but I saw this and had to watch it, really glad to see you doing some bbq videos! That looked as good as any brisket made in a stick burner, outstanding job Sam!

@lewinayn5436 3 года назад

when sam takes an extra bite without talking you know it has to be godly

@hbgriss 3 года назад

Looks good. Should have rested more tho . Pouring juice means “dry tomorrow” like you said 🤘🏼

@TheSealawyer 3 года назад

Dude, LOVEd this video! You're so committed to excellence. Wow.

@MM-xw8tg 2 года назад

What ever direction you decide to watch.. this is good work

@CocinaConDaniyMel 3 года назад

I would rat the whole piece! We love your channel sam, and we share your passion for food❤

@unappropriate1 3 года назад

A "smoker tube" really helps pellet grills by supplementing with a little extra smoke. Pellet grills are a little weak in smoke generation and the tube will help your bark.

@Steff579 2 года назад

This is my favorite!! Love brisket!! Your my favorite cook!! Learn so much from you!!

@meganritchie2616 3 года назад

I could, literally, watch you guys all damn day! Thank you for your amazing, genuine, original content!

@jjyemg2397 3 года назад

It's a buffer that occurs from the collagens breaking down hence holding the internal temp down for a bit

@sonito9491 3 года назад

i'm confused, i thought briskets come already cooked out of the smoker and then you have to uncook them and bring them back to the butcher.

@rdr6269 3 года назад

Ha ja

@rickcochranerealestate 3 года назад

lol

@PoohBeer6342 3 года назад

🤣🤣🤣 just out of curiosity...how do you uncooked it

@sonito9491 3 года назад

@@PoohBeer6342 just follow the steps from sam's last brisket video

@maximase86 3 года назад

Just run the smoker in reverse. Duh!

@yakuzaronin7090 2 года назад

having ruined my first brisket a couple weeks ago on my pellet smoker, i really like how this video captured the anxiety and stress that builds up over the 12 to 16 hours until you can finally cut into it. cant imagine people cooking for a hungry party haha. that brisket looked amazing...even when just unwrapped it looked like something definitely worth paying premium.

@chadgardner2482 3 года назад

Just wanna say, I bought a 17 pound brisket and I followed this video to the tee for the most part. I had an offset smoker so keeping the temp up was tough. But once it was done(after 18 hours of smoking in almost freezing temperatures). It was absolutely phenomenal. It’s so moist, juicy, and extremely tender. It’s so tender that you have to cut it in thick slices. Even the next day, throw it in the microwave for about a minute and it’s still so juicy and tender. Sam, you are a cooking genius. I thank you for guiding me in smoking my first brisket.

@FaizelRazak 3 года назад

you should do an episode where you cook a big meal for the gardeners, they must work really hard

@ThEMAgIKaLBEaN 3 года назад

And a special treat for Astro! Lol

@timnelson5033 3 года назад

I started to get anxiety when he had the grill lid open that long... I love your videos Sam but close the lid on your smoker please... 🤣

@robertguanajuato816 3 года назад

Glad I’m not alone lol

@BeersAndBeatsPDX 3 года назад

If you're lookin you're not cookin

@bosskaggs 2 года назад

A brisket smoking is a godly event. You have performed well sir. I'm a charcoal smoker there is a lot more booze and a 6am start for the entire day. it's an event. nice work!!

@marywells1197 Год назад

The brisket looks wonderful! I definitely will have to try to make this!

@TailEndCustoms 3 года назад

Being from Texas I fkn love Brisket and burnt ends.

@JohnHausser 3 года назад

Sorry dude but Texas does not make the best bbq

@TailEndCustoms 3 года назад

@@JohnHausser never said it did but ok

@TailEndCustoms 3 года назад

@@JohnHausser but honestly that’s a matter of opinion

@gonzaler99 3 года назад

@@JohnHausser California makes the best bbq

@edgarcardenas6823 3 года назад

@@gonzaler99 LMAO Cali? Texas is king when it comes to BBQ

@dane2322 3 года назад

Native Texan here.. I’d DESTROY that. Damn that’s juicy

@raidenborders5289 3 года назад

I'm from Texas too. It looks good, but not quite like texas brisket. We dont have a pellet smoker so wood is the only way I know it and the smoky flavor is the best part in my opinion. His just doesn't look like it has that

@johnnyjohnson2078 3 года назад

I seasoned heavy and cross hacked fat to get season to meat over two day in fridge . Then smoked the brisket for 3 hours 400 f , then pressure cooked 40 min . With Beef stock . Pulled out , trimmed fat then sliced . It was smoky , tender , flavorful . Everyone loved it . Done in 4 hrs . Melt in mouth !

@davidmckelvey4634 3 года назад

Great job guys. That brisket made my mouth water….Love the channel!

@PROVOLQNE 3 года назад

this is the least confident i’ve seen Sam

@davidjessee7701 3 года назад

BullShit! This guy is a genious

@davidjessee7701 3 года назад

BullShit!! He had this from the start... Guy is. Geni

@foxfire1112 3 года назад

He's confident it's just the brisket community are nuts and get mad when anyone makes brisket slightly different than they do

@jasonmicron 3 года назад

He's the least confident because you never know how the brisket is gonna turn out until like 16 hours later lol

@mathewherreth117 3 года назад

It would be so cool if they did this like the Seinfeld Reverse episode... only real fans know😂

@theresakingester6885 3 года назад

Only request is more smoking videos! Beef “dino” ribs are a great alternative when you don’t need to feed a crowd and save some money but want great smoked beef.

@bluchz79 4 месяца назад

I think this is my favorite STCG episode. So far…. love the attitude ! I too have a love hate relationship with brisket. Thank you!!

@douglas614 3 года назад

Dude I just stumbled on your channel and I love it ....awesome !

@richardwade511 3 года назад

The same video from 2 months ago, just not in that weird reverse order.

@andrazi4050 3 года назад

I was sitting here like... I swear I've seen this before but somethin is different about it.

@tarrantking289 3 года назад

I knew I saw it before! Yeah, I didn't like that reverse order vid, but damn that meat looks good.

@stephenlamb4823 3 года назад

I live in West Texas, and by no means say “the Texas way”. However, I cook my brisket hot and fast. Maybe next time you shoot for “hot and fast”, with a crazy Sam the cooking Guy injection, and make that brisket in 4-5 hours minus the resting time. Could make for another video...JS

@pablosanchez9304 3 года назад

What part?

@gotdangedcommiesitellyahwa6298 3 года назад

Smoker, grill, oven, or a combination?

@cristan14 3 года назад

Looks great! Biggest thing I learned is wrap your brisket when you get the bark you're looking for, not the internal temp. I may wrap at 170 or 180 because that's typically when I get the color I'm looking for. Love your videos!

@christopherhogg3227 Год назад

One of their best videos! Just awesome!

@jasonmicron 3 года назад

As a Texan - you did this right, even w/ the garlic. Just never, ever, ever add brown sugar. Never.

@christracy99 3 года назад

Reason for no B. Sugar?

@jarethwoodson2616 3 года назад

@@christracy99 Texan, but not BBQ guy here- my guess is it’s a regional thing. Sweet BBQ is more a Memphis thing. Burning might be a factor too?

@wthjesus 3 года назад

@@christracy99 the sugar will burn and give the brisket a burnt taste even if you cook it perfectly internally. Sugar in bbq sauce is fine! Thats why ribs are cooked in bbq sauce only for about 30 min

@bman31 2 года назад

@@wthjesus brown sugar will not burn. i’ve made hundreds of ribs on my smoker with killer hogs rub which has brown sugar. brisket is an orthodox meat. bbq sauce will burn because it’s a liquid which will start to smolder.

@jasonmicron 2 года назад

@@bman31 Brown sugar on ribs is different. Fine there. But a brisket spends a ton of time on the smoker, like 2-3x more time than ribs. I do love brown sugar on smoked pork ribs.

@mbrt3000 3 года назад

So basically while waiting for the brisket to cook you got high and needed some now lol

@chophappy 3 года назад

I love a good Texas style brisket! Your recipe looks so yummy!

@edrosenquist6541 2 года назад

You are the best! So much fun guys. Thanks for this.

@davelarose8562 3 года назад

"look at all the juice pouring out!" - Ya because you didnt let it rest!

@michaelsegura9652 3 года назад

Yes and he did not get a good render on that fat should not be that thick should be more yellow as well

@chazhansen2479 3 года назад

I actually thought that it looked perfect tbh.

@BeersAndBeatsPDX 3 года назад

He let it rest for 2 hours.

@TheNelsb92 3 года назад

@@BeersAndBeatsPDX no he pulled it out after 15 min

@TheBeefTrain 3 года назад

Yeah. That thing she rest wrapped in a cooler for a good hour at least for the best texture.

@D00MRATED 3 года назад

FINALLY! Also let me say the first one was not "difficult to follow" it was just annoying. Great channel though guys!

@masterofnonetv8361 2 года назад

I like to do my briskets overnight. 225⁰ 8pm-12am in the smoker and then finished in the oven overnight, usually done around around 11 or so the next day, wrapped in foil and towels in a cooler till 3 or 4 then sliced and put in the oven on keep warm. I couldnt ever get them done on time when I had people over so I started doing it this way and it works perfectly everytime!

@gimmedaalbatross 2 года назад

Dude has the sickest cabinets I've ever seen in a house before. That crazy zebra wood. And the backsplash is dope too.

@jwiz5531 3 года назад

I’m not one to wrap my brisket, but this makes me want to give it a try 🤔

@isaacflores1538 3 года назад

It makes a nice difference with the texture and it keeps the bark

@noodlegawd 3 года назад

I just spent the last two days watching nothing but brisket videos on RU-vid, and then you launch this? What are the chances???

@jencamp6385 3 года назад

Yum!!!!! Thank you! Want to be able to cook a really good brisket. I love brisket!!!

@justinhighdesertkeeper9251 2 года назад

Thanx . I have a new pellet smoker and really had no idea of how it would work. All looks good for mothers day.

@midwesterner_farmhand 3 года назад

“What’s this?” “A thermometer” “Ah right”

@Tradekraft 3 года назад

Did Sam really just say "let's get this guy off" LOL

@mmpatriot2170 6 месяцев назад

You guys are amazing. Totally inspiring. 👍

@theoldguy1956 3 года назад

I was a pro cook for several years and still cook at home and have done BBQ for years but never have made a good brisket but today have learned a lot from you, good job!

@BeersAndBeatsPDX 2 года назад

Brisket is a lot easier than people think. It's all just time and patience.

@firmbase 3 года назад

Why is Sam lowkey groping the brisket though 😂

@jeffdeboer1679 3 года назад

Did you see how that brisket was dressed? Clearly it wanted it.

@prowlin4reds 3 года назад

Hey! It's his meat, he can grope as much as he wants!!! LMAO!

@Rattlecanjeff 3 года назад

Foodies always finger eff food. Don't know why, but they do.

@Artliker1234 3 года назад

@@jeffdeboer1679 the only time I will ever laugh at that phrase. Only time

@chemoboy-dannypheleps9234 3 года назад

I’m from Central Texas and I say chuck that in the microwave on popcorn

@brizzleshizzle8096 3 года назад

I'm one of those "Central Texas Barbecue People" you referred to in your video. At first, I was going to give you what we call down here, "the what for" with respect to some of the things you did to that poor brisket but decided instead to just remember all the other really good videos that I've enjoyed over the years and simply go with, "Sam, you da man." Thank you!

@benfoster5426 Год назад

Glad to see you do this. I drove and hour-and-a-half from Houston to Brenham, Tx, known for Blue Bell Ice Cream, for the best brisket I ever had. It came from Truth BBQ there on Hwy 290. Yeah. The drive was well worth it. A couple or more years ago Truth opened a restaurant in Houston. It commands a line before it even opens. Yeah. It's that good. To begin, and I have watched him do this, the pit master first covers the brisket with French's mustard. Nothing fancy. It serves to give the salt and pepper an adhesive to cling to and they apply enough salt an pepper to turn the surface almost black. Doing so will create a good bark. You won't taste the mustard after a 12-14 hour cook. Here in Texas we have a saying: "A good brisket will not need any BBQ sauce." To each their own. Congrats on producing a brisket that knocked your socks off. That's what is supposed to happen.

@ajc6795 3 года назад

Should’ve did it backwards 😂

@richardwade511 3 года назад

OMG!!! Read this and died!!! Lol 😂

@mperry0913 3 года назад

"Sam!, Have you seen our kitchen towels?!?!" Sam: *Slowly walks away..........*

@bbqwithfatman2671 2 года назад

Love it Sam! Yeah, there are different views on execution, but you made it fun for the newbie. The problem with brisket is its a race to consume while fresh. Here's something I do when I know the entire brisket isn't consumed soon after finish. I vacuum seal portions sliced. The slices are dependent upon the use in future consumption. Then when I plan the leftovers, I just sous vide a package. I'll tell you this. You'll never know the difference between a sous vide, or the fresh after rest texture and or flavor. Great job again! Love what you do

3 года назад

Freakin Awesome! Great Job Sam! I smoke brisket on my charcoal grill. So satisfying when it's all finally done!

@ezekiel7497 3 года назад

who else thinks that a live stream of Sam cooking something would be cool👍

@prowlin4reds 3 года назад

i watched him speak at Google. He said they tried that a few years back and it didn't work very well. He said they were too long.

@JoshParker 3 года назад

@@prowlin4reds Yeah, but a lot has changed for Sam over the last year or so. In less than a year and a half he has gained a good million subscribers, and at the time he was trying out live streaming (around 2015-16ish as I recall) he would have had less fans that might have been interested in spending time following along then he does now by quite a lot. Sadly he stopped doing them before I discovered his channel, but if he did them now then I'd try and join in on them. Seems like it would be fun.

@prowlin4reds 3 года назад

@@JoshParker I don’t disagree at all. Sam is very likable. His vids are entertaining and informative, example, I learned how to make an English muffin today! How cool is that?

@JoshParker 3 года назад

@@prowlin4reds Total agreement. There have been times that I have made things that I already knew how to make but didn't care to make just because Sam made it interesting!

@virgoviking2331 3 года назад

"Let's get this kid outta the bag" 👁️👄👁️

@vanceroday 3 года назад

right??? 🤣🤣🤣

@Kintsurugi 3 года назад

o3o

@custos3249 3 года назад

Only because vans are so passé

@SurivalGames4EVER 3 года назад

Yeah that was disturbing lol

@virgoviking2331 3 года назад

Caught me off guard but cracked me up

@sixstringbeard6649 3 года назад

Just smoked my first brisket last weekend and it came out fantastic.

@Paralyzedable 3 года назад

This looked so amazingly good my mouth is watering

@frederickschwarz2867 3 года назад

From a timing perspective, I start mine around Midnight and then it is ready the next day, that way Chance and Max won't complain about staying up .

@steveperry7905 3 года назад

Thinking about the same regarding timing... get started earlier.

@AppaJooey 3 года назад

How do you keep the heat consistent through the night?

@Kodykenway 3 года назад

"Theres 5 steps" counts to 6, Chance and Max let him walk away with that one.

@ftcskateboarding6304 3 года назад

after waiting 10 to 14 hrs. everybody wants cut the brisket. the brisket is still cooking for hours after you pull it.

@highteck9982 3 года назад

maybe hes counting the two smoking points as one. that was my only reasoning when i heard it haha

@Kodykenway 3 года назад

@@highteck9982 They even put up 6 points on the screen.

@highteck9982 3 года назад

@@Kodykenway lol yea maybe did want us to get confused.

@Jake481992 3 года назад

It's like Sam said, Brisket done right for competition is one thing, but when it's for your family, yourself, your friends, you name it, it has to be done how you like it, forget about competition level perfection, it's all about the flavors, textures, and that damn beautiful juice.

@kevin6385 3 года назад

Hey I'm about to cook my first brisket. Now that the Canadian winter basically over, I'm going to do it in my Weber charcoal BBQ. Thanks for the tutorial Sam!