Why this Brisket did Over ONE MILLION Views 

This man just disproved all the myths in one cook.

Man...when you said "we don't have the family we used to," I felt that in my soul. Good video my friend!

This was my first time seeing someone go direct heat with a brisket and I’m Impressed

Not only are you a great cook, but also a great person for taking the time to show people the old school way of smoking a brisket.

Ive watched many of your videos... and let me tell you... YOU MASTERED THIS ONE!!! My dad was a chef, here in Texas... which is where i learned my craft... he taught me all about smoking brisket, from starting my fire, seasoing the brisket and NEVER TRIM THAT THING!!!! We let that bad boy render down every piece of fat that it contains... he would say, "That's where your flavor comes from and the fat naturally tenderizes your meat." I ABSOLUTELY LOVE YOUR VIDEOS!!!❤

“Stick around. “Don’t go anywhere. “ I could not go away. From the first click, it was captivating and I was hooked. This is one of the best videos I have seen in a very long time. The brisket looked absolutely delicious. This channel is subscribe worthy.

Dude, I'm not lying when I tell you, I wanted to bite my computer screen when you was cutting into that magnificent brisket! Oh, that looked soooo good!!! Great job, my friend!!

Holly crap! This is REAL BBQ, the way man was supossed to cook meat and that's one good looking piece of meat. My wife was watching the video with me and when you sliced the brisket she was impressed and said "I want some!!". Thanks for this great video. Edit: Forgot to mention that your prsentation was great, clear and concise instructions with no added bull.

Really loved to see someone do a direct heat brisket and to hear the history behind. Also loved how he took a Walmart cut and did more with it than 99% of YT “brisket experts” who all use $15/lb ++ cuts. Looked great, and didnt take him all day to do it. Learned a lot here, great stuff!

Hats off to you sir. Old school all the way, gotta love it. I grew up out in West Texas in the early 1950s. My family went to a lot of big barbeques. I always hung around the old pit cooks. I would load mesquite wood in a burn barrel, then scoop the coals out of the bottom and carry it to the pits. The pit boss would point to where he wanted the coals. I watched and fetched beers for the cooks. It was a great time for me. My grand daddy was proud of my working in the pits helping out. At the time, Grand Prize beer was popular back then. My initial were GPB. Everybody called me Grand Prize! Or GP for short. I remember the men talking about the meats, basting the cuts with a small mop. The big kettle of pinto beans over the fire. Loved listening to you and watching you do your thing. Also loved that new pit, the air flow looks killer. Looking real good there my friend. God bless you and your family.

I'm going to comment before watching the video and say your smooth ,deep , commercial tone voice is responsible for 3/4 of the total likes here 🙋

This man has secret BBQ knowledge handed down through lineage of generations. Nothing fancy, amazing results. I swallowed a good pint of my own saliva watching the last parts of this video. I could smell and taste that brisket.

23:21 This guy is a breath of fresh air. A bunch of these BBQ videos had classes and seminars about trimming your brisket and taking off most the fat. One guy became famous for his juicy brisket and guess what his secret was? He'd trim off most the fat. Cook the brisket. Then take butcher paper soaked in melted tallow, wrap the cooked brisket in the butcher paper and cook it for about another hour or so. Then he'd unwrap it, and like this pitmaster said, he would show how juicy it was. And I was LMAO. I was screaming at him to just leave the fat on. And like the pitmaster said, I only buy the fatty 3 dollar a pound brisket for BBQing. And I have never ever ever seen old school BBQ'ers use injections. I differ from the pit master a bit in that I cook my brisket fat side up. All that bark flavored fat actually acts as a continuous basing station. As the fat is being rendered it is serving as a continuous base, slowly working its way through the meat. You get a more pronounced smoke ring this way. But I do agree it is more difficult to render the fat down to that "gooey" stage. But that gooey rendered fat is so so good. I believe competition barbecue has destroyed old school (pork) BBQ. Did you all see all that smoke and steam that was billowing out when he took the lid off to the smoker? That is what the old timers wanted. I saw some competition show and the judges said smoke was an indication that your fire was dirty and not combusting efficiently and would impart an offtaste to the meat. One guy bragged about hardly any smoke coming out his smoke stack. Again. I was LMAO. It's that smoke that gives the flavor. Some of the best BBQ I've ever had was cooked on old tin washtubs. In the old days you could smell the BBQ two blocks away before you got to where it was being cooked. I don't know where this guy is from but he definitely knows how to BBQ old school style.

Brother, I am new to your channel. I am so glad I found you. Your brisket got over a million views which is much deserved, and you are one in a million when it comes to southern cooking. I hope you are passing this tradition down to other family members because these techniques that you are using are priceless.

I made one mistake. I should eaten before I watched this. You left my mouth watering. The only thing missing was the aroma from the meat cooking. I can only imagine how good that tasted. Thanks for sharing your wisdom.

You cook a brisket unlike anybody else on RU-vid, and you cook it the same way you're supposed to slice it...across the grain. I'm saving this vid for when I cook a brisket on my Pit Barrel PBX. I appreciate your old school approach. The influence of competition bbq cam be seen in most vids. I appreciate your common sense approach, because all I want to do is see smiling faces when I feed my family and friends.

Most impressive video - though longer, there is no lack of information and worth every minute. Description and instruction, methodical, clear, well paced. No irritating music. The voice is amazing btw! Nice job. Carl

Ol' Skool! Never have understood why people try to to fix what's not broke... It's not how much you make, it's how much you save! May God Bless You and Yours!

I just confirmed my idea that a beef cut like this does not need a fancy rub. Salt and pepper is all it needs to accentuate the flavor of the beef. So, meat + fat + salt + pepper + six hours in cooker + two hours in oven ( did you say at what temperature?) and that’s it. Personally, I never trim the fat, that’s where the flavor is. Excellent vídeo. Thank you.

That Offset cooker looks AMAZING!!!!

Still sticking around not going anywhere just been really busy with work. Just so you know I built me drum cooker and still use the exact same recipe and instructions for your brisket. My family LOVES it.

Oh my goodness!! I feel like such a slacker after watching this man with his skills on smoker/grill/BBQ! I am that guy he referred to that try’s 1 time and says never again on a brisket and tonight I today I tried to smoke a pork butt on my new Traeger and man it did not turn out. I know why, need to watch more of this channel and try again! Excellent EXCELLENT video! I am subscribed, THANK YOU!! Ps…..dude I dig your style 😎🤩🙌

With the way you are and the way you say that, you can't pay me to go anywhere.❤

Tallow is used to help tenderize the meat after the bark has been developed. Some people use tallow improperly by spreading it on the butcher paper or not using enough for it to confit, that’s why they’re unsuccessful or don’t understand the purpose of tallow. I prefer using some of the brisket trimmings to make my tallow instead of buying it. And I never trim off too much fat from the flat side because it’s already leaner and smaller than the point. I also prefer an offset over a drum when it comes to cooking brisket because you get to keep the flat side away from the fire more than you can with a drum cooker and it’s easier to add more wood/ flavor throughout your cook. Hardly ever do I spritz unless it’s necessary. I think adding a liquid to a brisket before the bark sets will delay the formation of bark on a brisket. Some briskets I see don’t even have a proper bark.

Ill be smoking my first brisket on father's day for my family. God Bless you brother. 🙏🏽

You said you were using a cheaper cut of meat, Well growing up in a poor working class family we never saw "A" grade meats but our mothers masterfully turned those cheaper cuts into the most mouthwatering delicious meals imaginable, it is the skill of the cook that creates the magic, thank you for sharing this recipe.

FYI- You can avoid using the bars to restrict air flow… you can use flexible refrigerator magnets to (example is magnetic calendars) or a large round magnet for each hole. I have a drum smoker and it works perfectly

One of the best chefs on RU-vid, congratulations 👍👍

So I've cooked brisket several times using this technique and it works perfectly. I really like the mop sauce and it does help keep the fire under control. I cook to feel and my briskets usually take an hour longer, but there are many factors that could go into the longer cook. In my opinion the flavor over fire is about as good as it gets. Thank you for the lesson!

You have turned everything I know about brisket upside down, and I love it! I cannot wait to try your technique! I have an Old Smokey 22 inch barbecue pit, I’m hoping I can add an elevated rack which would give me 12 inches from the fire on the bottom to duplicate your barrel. Do you think I could make that work? PS , you have a really genuine and entertaining presentation style, they should give you a network TV show!

My daughter moved to Austin 11 years ago. After pilgrimaging to all the top bbqs in the area, this method contradicts everything I thought was gospel about brisket. I learned something new, Thank-you!

Your cooking skills are excellent! I love watching you cook. My only regret is that I can’t taste the end result! 😩. Keep your episodes coming! A fan in Baltimore, Maryland. TY✋🏽✋🏽

I enjoyed your brisket video, but I loved your voice even better. You have an announcers voice, I LOVE IT!!!

Never done it this way but can’t deny it looks real good.

Absolutely great video. In the age of off set and pellet smokers. True art of cooking good meat was handed down from generations. Glad I was apart of hanging out with my Grandparents teaching me the way food should be made. Great video thanks for keeping the art alive. 🤙🏻🤙🏻🤙🏻

He did a really good job on cooking the brisket.

That brisket is perfectly cooked and looks wonderful. I really, really want that! Thank you. My next brisket will benefit from this.

I’ve done this method twice. About the only complaint I have about this method is that it leaves a ton of the rendered fat at the bottom of the cooker. It’s literally a puddle. Which can be quite a pain to remove afterwards. Basically I wait until the coals have ashed out, remove the basket & ash pan, then scrape out the cooled solidified fat the next day with a large metal spoon then wipe the residual fats out with paper towels. I made the mistake of not doing that the first time & found myself fighting fat fires the next cook. But it’s really hard to argue with the flavor, speed & overall results achieved cooking a brisket directly over coals. Just wish cleanup was as easy as the cook!

Dude. This was EPIC. I have no idea how my Mom did this in the oven. I fall every time. Yours looks just like hers. she would Smoke on the cooker, 10 or so hours, then in the house in the oven. No one was allowed in there. Melt in your mouth no knife needed, use your hands, juice running down your arm. And if there was any left over, even cold out the fridge...Man how many times I got yelled at for picking at it right from the plate in the fridge. LOL Thanks man. Oh by the way, a good friend of mine who lives down in Australia but from the mid West of the USA and was ship mates with none other than Big Moe Cason the BBQ guru. loves your content. He is working on something for you and your channel. I will email you the work in progress. LOL Stay tuned, Don't go anywhere. 👍✌

That big smoker in the garage is what I’m ready to see fired up!!!!

I have to tell you Sir. This is one great video. It brings back memories of my brother who used to BBQ. But nothing to this size. He had big barrel cookers 55 gallon. Kinda like your new one. I bet your neighbors are starving when your cooking. You are definitely talented and really appreciate you sharing your incredible knowledge and experience.

This is my first BBQ video! You are fabulous! Great voice and great teacher. Have wanted a smoker but can’t afford those fancy things. As a woman who loves to cook ( even in late 70s😂) . All I can say is yum😋. Looking into buying one ( cooker that is) Have a smaller brisket in the freezr( that’s how I found you today😂 Wanted to know how to cook it!). So glad I did!

Got that million dollar golden voice

Man!, I've just eaten a decent sized meal and that brisket is still making my mouth water, looks amazing! Love the old school simplicity of the prep, sometimes doing something in a straightforward way, just concentrating on a few crucial details is better than trying to do all sorts of fancy stuff, gets the best results.

Heading over to Walmart to get my brisket. Thanks for the heads up!

I’m a 13 year vegetarian who used to eat a lot of meat, who doesn’t care if other people eat meat, who appreciates cooking and those that cook, and who will probably never cook anything here. I subscribed. You are smart, well spoken, and your audible voice is spectacular. You could be an announcer or radio voice. Keep it up.

Oh brother just being able to buy such a magnificent piece of meet, I'm 69 years old and I have never eaten anything that looks so wonderful. Keep it up maestro!

You made my mouth water, damn that looked good, I could almost taste it. I got about a 8 to 9 pound brisket in my freezer, I learned alot, thank you

Man years ago I went to Dallas for a conference and I went over to Dicky Bryant's to try their Brisket. The Pitmaster was a lady so I asked what's your secret jokingly? To which she replied wanna see? and I said pretty please with Texas Sugar on top. She was standing next to a table full of raw briskets she picked up an untrimmed, unseasoned brisket put it in the cooker closed the door, and said see you in 10 hrs.

Direct heat isn't an easy method to pull off when cooking cuts that are usually indirect, LnS. You sir, did some justice here! I've pitmastered for the last 25 years and have just become a mew subscriber to your channel!

Dang that offset smoker you got is a beast. My oklahoma joes is about worn out after 10 years of BBQ. I'll end up getting a drum because of the efficiency.

I'm watching this video for the first time from Los Angeles, California, and I would like to say excellent job 👏🏾 👏🏾👏🏾👏🏾

I had to take a COLD shower.

I've cooked brisket with direct heat and they turned out great and I have cooked on indirect heat but mostly direct heat is a better cook to me good you explained it the way you did

I can smell this cooking all the way to Michigan! You are the boss! I love this! Thanks for sharing! ❤️👍🏼🔥

I feel the comment ‘the heard has thinned out’, we be all family now 😊🎉😂

Really good video. Old school no nonsense cooking. Very skilled and confident BBQ guy here.

Sir, you are an excellent pitmaster💯I followed your instructions on preparing my brisket flat. Using a 14inch Weber Smoker. That meat was so tender! my husband enjoyed it. I will be cooking the top part for the 4th of July, while my husband will be grilling on our horizontal charcoal barrel. Thank you 🙏🏾

At 36:48 the floodgates were open omg!

My uncle swears that offset smokers are a gimmick. You don’t make as much money selling direct fire grills. We fell in love with bbq way before the 80s. Other people tired to hijack what we did and switch it up.

I've had a 55gal UDS years ago and did work out very nice for me. I had similar holes on top (where you put the rods), but I used regular machine bolts to plug the holes to help adjust the temperature. That might be cooler for you by not having to remove the rods when you need to turn the meat.

I love it because you don't change your style of cooking because so-called BBQ kings do. Your cooks and multiple cooking grills are very educational cooking.

One of those barrel cookers would do really well with a rotisserie assembly. My next project! Thanks Carl.

Sir, this is the most beautiful thing to date that I’ve ever seen in the world of barbecue. I am on the carnivore diet and this looks exquisite. Thank you for this video and I subscribed.

Dude, you kill me with your simplicity!!!! Your way is the way I learned to cook! I do like using a offset smoker for pork butt though! but for brisket it just doesn't make sense to cut all that fat goodness! I am going to start cooking whole lamb soon! Great video too!!

This is how central Texas Germans cook their brisket except they use garlic powder instead of onion powder. They cook over either post oak or live oak coals. Most of those old German families had a pit behind the house made of local stone or brick with a grill about 18 inches or so from the floor and some kind of lid that gave about 12 inches above the grill. Ours is made for half a 55 gallon barrel to be the lid cut length wise. Great video

Great video! I am from Texas and I do all my briskets on a stick burner with a side box burning oak wood. Takes 10-15 hours depending on the size of the brisket. I love to learn new BBQ traditions, thank you for sharing! I have been to Snow's and they are AWESOME.

Well done! Well done tutorial. Clear, concise, to the point and charmingly delivered. Beautiful voice! You should be in radio! Or better yet, keep that apron on and continue to give these great cooking demonstrations!

You made good points about tallow can't argue. I use it for flavor. My favorite way to fry chicken is in the tallow I make from brisket trim

My God. That was a butter knife right? Easy as cutting butter. Beautiful. Good job dude. Nothing beats patience when it comes to meat on the grill or smoker. Patients. Nothing fancy, salt, pepper, onion powder. What more do you want. The bark on that brisket, and the juice. Good job.

First time seeing your video and enjoyed it immensely. Brisket is one of my all time favorites, and you nailed it. Cheers 🥂

I have never seen a brisket this pretty.

This is my first time seeing this chef. I'm so happy I stumbled, accused his show. The meat looks soooooo good. I'm going to try this. I know it won't be as good as his, I "m going to try it anyway . I also want to say. I just love, love this man's voice.

Awesome. Thank you!

Thank you for the ole school way of doing brisket,I learn this from my grand dad who also did pigs,goats,deer over coals& wood ..digging a pit in the ground,for Christmas, 4th of July Celebrations this is the only way to get that good old southern flavor I am use to..keeping this tradition alive is important..thanks for sharing..from one Ole Alabama mom..keep sharing😊

My dad had 80 acres , and about half was cleared, he had a few farm buildings and a smalll sawmill---- the thing I remember is that we didnt have any pigs, but he would buy half a pig and smoke it....kept it in the ice house till winter ..then cut most up and store it in the house and cellar... there were 5 mouths to feed so it didnt last long.. that was pork---in those days brisket was made into hamberger, like all things --popularirt breeds contempt and brisket was too expensive and restaurants bought it all up..to slow BBQ

You do an outstanding job on your channel I am so glad I discovered you, I can only hope I can cook just a little like you do but I’m going to try , that’s the prettiest and juiciest brisket I have ever seen

Man that looks great. My mouth was watering. Thank you for showing us your tricks. I want one of those simple cookers too.

Thank you for introducing me to old school southern style brisket. You've forever changed the way I'll look at cooking brisket, or any type of meat for that matter. I'll take many learnings from this and apply them to my own cooking ventures. Thanks again, my BBQ repertoire is substantially bolstered having found your channel.

Lots of ways to do Brisket, learned something! Thanks for sharing this!

Thank you sir for a well informed, intelligent and entertaining display of properly cooking a brisket. I will definitely follow these instructions when cooking my next one. Very good video!

Hey Mr. Pitmaster, I have got to try this never knew you could do a brisket that way. Thanks for that information I love this technique.

Where can one get a direct cooker like you have? It’s amazing and so are your videos.

This^ is what I've been looking for. I subbed. I'm going to give this a try for sure! Thank you for sharing your family's recipe. It's a lot more natural, and simple compared to most recipes I've seen xoxox

What a great video! Your explanations are very helpful. The only problem I have is that I can't watch without my mouth watering! Keep 'em coming!

Amazing how it all rendered down. Nice to see a cook who knows what he's doing. Thanks for posting.

great instructional video. loved it

Looks like you got it together. Love to watch.

Excellent video. Very informative. When I seperate the point from the flat I actually remove the point section from the flat section by cutting it off through the deckle.

wow, that looked amazing. Subscribed

Love your cooking and love your voice. It's perfect!! Thanks for the cooking class.🤗

I just LOVE your commercial voice! I'm sticking around not going anywhere. Thank meat looked so good when you flipped it over. Definitely juicy. I have a question. Have you cooked brisket in the oven and if so, can you do a video? Thanks for the GREAT video, you made me hungry when you cut through the fatty part.

Thanks for your video tutorial. I appreciate the simplicity of the rub and method. I also appreciated the wisdom of your answers in the Q&A. Well done sir!

You tough me so much more about cooking brisket! You are the Man. Thank you my friend. 👏🏻🎆☝️

That was an amazing Brisket. I'm from N.C. and have never seen this way. Thank you for displaying your skills!!!!

Excellent step-by-step explanation for beginner and expert, alike. Keep this amazing content coming!

Gosh you have a great voice, I suffer from stress and anxiety and you chilled me out ❤️plus you made my mouth water with the brisket 😊xxx

Perfect! Looks amazing!

My friend you are making me hungry great brisket simple and delicious great job 😋👍

Well done Mr. BBQ Southern Style. I own a Pit Barrel cooker, but I've been afraid to try cooking a brisket on it. After watching this video I'm going to give it a try. Thanks for this video and all the other videos. No doubt about it you're the best BBQ Pit Master on RU-vid.