BBQGuys.com: Great Bobby! Glad you enjoy the recipes! Hope yours turns out great!
Almisael1: hmm looks a bit too dry :(
WildBluebonnet: @MIT2004 You're correct. Never cook brisket over direct heat and always fat
side up. All those wonderful juices flow into your brisket and are not
dripping directly into the moisture pan, which should be full of apple
cider instead of water. About 40 minutes before it's done, wrap the brisket
loosely in foil and place it back in the smoker. We've been cooking perfect
briskets for years. It's a family tradition. Offset smokers are the only
way to cook a brisket. Anything less is a crime.
mitino aiken: i heard that ur suppose to put meat side down not fat side down.
BuoyzToyz: thought you werent gonna use the probe? lol that really does look great!
PAMAROSHOUSE: man 12 hours,but the end results are awesome
fyshy1: Your energy and enigmatic style is great to watch. Thanks for posting this
Chef Tony, keep up the great work. :)
71MARTIND28: Can you please tell me how long it takes for the brisket to reach
190-degrees internal temperature after removing it from the Kamado and
wrapping it in foil and a towel allowing it to cure? Are we talking
minutes, hours, ???
Jordano Alejandro: lol gottta love the ring. its nice and pink.
BBQGuys.com: @frascarelli83 I'm sorry to hear that, you are definitely missing out on a
great cut of beef. Thanks for watching, maybe my next video will cover
something you will actually get to try. Happy Grilling! Chef Tony
shroomingnewman: its a bit over cooked but looks damn tasty
benlee78: Can you explain why its better to have the fat side down?
BBQGuys.com: This debate will go on until the end of times. I have tried it both ways
and it really works either way. Fat on top basting meat, or fat on bottom
protecting the protein from direct flame. The real fun is in the
experimentation. Thanks For Watching, Chef Tony
lilcorndog: I plan on making this for thanksgiving. How do I make my brisket extra
HarDrvKllr: room temp, fat side up... :(.. but hey if it works it works.. Chefs have
that cooking skill you know what i mean..
Susan Nelson: I can vouch for the fact that this brisket was very good. Thanks again,
kuru2k9: Great job, now I know how to make brisket :).
jstx007: @WildBluebonnet I do fat side down so that the fat protects the meat from
the heat underneath. I don't see how the fat/grease absorbs into the meat
beyond just the surface. Also all the cider does is make it smell good, it
doesn't get into the meat. Cider and beef? You can't be from TX :)
Derail07: Very nice Chief
capncummings: That was a pretty intersting video. Might be worth a try in a couple weeks
with football season heading on in.
bbq4smoke: Great Job! Will be smoking one myself tomorrow
BBQGuys.com: Sorry for my delay in answering. If you fill the kamado and light as I did
in this video, it will hold temp for about 30 hours on the same coal. For
reheating, slice and place in a pan with au juis; cover with foil and place
in a 350°F oven until heated.
BOB ALGIERS: they never trim the fat in the big steak houses,,i think ill try it that
Justin Ferratusco: What was your average temp during the cook
TheCTR575: gonna hav to try this recipe. looks delicious
jmar6972: cooking it fat side down keeps the meat side from burning when you cook on
a pit that has the fire directly below the meat. i cook on a traeger which
is a wood pellet grill and i have always cooked with fat side down. think
about it, misting the fat is not gonna give you good bark. brisket is the
mona lisa of bbq, if you can cook a tender brisket with good bark, enough
wereluva: that looks very good :)
saltbagajee: this guy has no idea what he's talking about... how are you going to smoke
a brisket with the fat side down. The whole point of leaving that layer of
fat on the top side is so it can melt into the meat while you smoke it
BBQGuys.com: @71MARTIND28 For this size brisket, it was about 1 hour. Let us know how it
Dan's Rolling BBQ: I was jumping around looking for a new rub for my next brisket. Glad I
found this, I'm going to try it. thanks!
JohnyBoyCCX: where's bacon and jack???
Kllez: Veggies never looked so good. That simply looks amazing.
BBQGuys.com: @bbqguys Correction, meat side up. Chef Tony
gottogomoto: So how many times did you have to add more lump coal? I ask because when I
use my stand up coal smoker I find myself adding lump coal every hour, is
this normal? or am I doing something wrong? Also, what would be your advise
on reheating a whole brisket? Thumbs up for a great video btw!
BBQGuys.com: @MIT2004 This question is and probably always will be a huge controversy. I
like the way brisket cooks, when placed meat side down. If you prefer to
roast yours meat side up, it will still taste great; and I promise not to
call the food police on you. Thanks For Watching! Chef Tony
Holiday: We don\t make alot, but our group do get to travel frequently. Just this year we went to Bangkok to get pictures and their holiday schedules. We are still in a growing phrase so best we can aim for is break even. I think everyone have to overcome the same type of challenge when starting something new. Don\t give up!
Smoked Brisket on a Kamado Style Charcoal Grill4.7
out of 5