He cooked it for 12 hrs. All that work and yall give him a thumbs down. Shame on yall. Great job yo. Keep it up. I'm hungry
@BallisticBBQ
3 жыл бұрын
Cheers brother! Thanks for the support, it means a lot!
@malayrojak
Жыл бұрын
How many thumbs down are there anyway? You can only see thumbs up!
@beforeandafterphotos
3 ай бұрын
@@malayrojak Get revanced.
@SmokedReb
3 жыл бұрын
Pretty sure the Argentine BBQ was made specifically for you. You're an amazing cook and watching you cook on it is awesome. This was a killer cook, thank you so much for taking the time to explain the whole process. Cheers!
@BallisticBBQ
3 жыл бұрын
Thank you for the kind words Brian!
@SmokinJoesPitBBQ
3 жыл бұрын
Great job Greg! I cooked a brisket on my Yoder Flattop Charcoal Grill and I chased a smoke ring and finally figured it out. As you know, a smoke ring is not an indication of good flavor. As a matter of fact, that Flattop brisket I cooked was one of the best briskets I've ever had. I need to buy some of that rub. I met Harry in Lubbock at a competition and he gave me a ribeye he cooked using that rub...Best ribeye ever.👍
@BallisticBBQ
3 жыл бұрын
It's a great rub! Cheers Joe!
@AE-ur6tt
3 жыл бұрын
You can use a full size hotel pan to cover the brisket and create a similar effect as a smoker would do to trap the heat and smoke. Btw it looks really good.
@mtzsluga
3 жыл бұрын
Hey Greg, great video! I still want to recommend you something though. In order to be more efficient with the wood, you may control the temperature not by adjusting the grill height but by the amount of ambers you put underneath the meat. It’s just like controlling the temperature of an offset: you rarely adjust the vents, you just adjust the amount of wood. With this method, you ‘ll be way more efficient and you can still cook indirect; you just put the ambers around the meat and very few underneath, you tent the meat with foil, a lid, a pan, or even with some kind of metal like a lock for eg, and in this way, you make sure that the heat goes all evenly around the meat. Finally, what I usually do with “tough cuts” that have a decent fat cap, it’s to cook them 70% of the total cook time, fat side down to make sure that it renders down and the last 30% of the cook fat cup up to sort of finish the meat up by basting it with its own juices. Anyways, hope you find this useful and, as always, cheers from Argentina!
@CoachJeremy
3 жыл бұрын
This is great advice, thanks!
@johnnyofthesticks7260
3 жыл бұрын
Hello from Argentina. That grill looks similar to the argentines but not EXACTLY the same. The braceros are always aside, not behind, for instance. Im not an expert asado, but I think here people cook with the grill way lower than you did, and if you want some long cook we do it "a la cruz" (google it), not in the grill. Yes we use wood, although thats more common in the interior with the gauchos and in Uruguay. In the city charcoal is more common. I recommend you search some youtube channel about argentine asado (argentine bbq), theres a huge culture here, if you re interested. Locos por el asado is a must, short videos, like three minutes or so. anyway, liked your video, that seemed pretty delicious, and I enjoyed very much. Cheers mate
@elsanto8879
3 жыл бұрын
Outstanding my man! Open fire, old school style cooking has become a lost art. I absolutely love that style. Glad you decided to take a swing at it. Looks like you hit a home run
@SmokyRibsBBQ
3 жыл бұрын
You are a patient man Greg! I have thought about doing a brisket on my Santa Maria grill, but after doing spare ribs on it, I knew it would be a long cook, but very happy to see you do this on a similar grill over live fire. I think you freaking nailed it brother! Looked amazing from where I'm sitting! Cheers! 🍻
@franciscoloncq2820
3 жыл бұрын
Hey Greg, nice to see you trying new things on the Argentine grill! As an Argentine myself I would like to tell you that here brisket is not a very popular cut to throw on the grill eventhough we like to cook big pieces of meat for a long time when we do asados. The too main cuts that we cook this way are the whole rib rack of the cow or the whole flank stake. Cheers!
@sjemna
3 жыл бұрын
The brisket cooking on charcoal is a joy on its self any time and any method. The results are always different for me since I don't have a consistent supply of meat and I don't get to cook it as often as I wish. Every time tastes different which I find perfect. Thank you Greg for your input. I appreciate it every time
@lancer2658
3 жыл бұрын
Love your videos Greg! I'm from Santa Maria and am familiar with what you are doing. Something I do is I use an old Weber cooker lid and place it over the meat on the grate. It helps provide more heat to the top of what you are cooking effectively reducing the time of the cook. I have found that the technique works great with chicken half's especially if cold or windy.
@Bleuthatup
Ай бұрын
Argentine grills are so interesting, argentines really know their cooking and besides they are so friendly! Greetings froom Argentina
@darind4920
3 жыл бұрын
I've always wanted to do this! After seeing these results I think what I'd do is start the cook with the brisket wrapped in Banana Leaves, and remove them with about 4 or 5 hours left. Also just using salt & finely ground pepper and leaving it in the fridge for at least one night would help with the bark. Thank you for doing this video, gave me some ideas for future cooks.
@mylesdeep1736
3 жыл бұрын
Not gonna lie but the absence of a smoke ring wasn't the greatest thing I've ever seen but after the pull test I knew it was golden. That's America for you...making you think you need something you really don't. Great cook sir!
@michaelshaw6054
6 ай бұрын
Who said a smoke ring is for texture?
@didierbarbouth3329
3 жыл бұрын
greg, you get my thumbs up just 1 minute into the video. we do cook big pieces of meat on open fire here in Argentina, specially the tri-tip (colita de cuadril) and the flank steak (vacío). the only difference is that we try to flip the meat just once. great job keeping the heat on the brasero!
@BallisticBBQ
3 жыл бұрын
Thank you for the support Didier! Cheers!
@tomlavanne1587
Жыл бұрын
I really like that you share your experiments with live fire cooking. Doesn’t matter if it turned out the way you hoped this time but it was still good. Just started following so I’m looking forward to learning from your trials, misfires, triumphs and refinements.
@HeavyMetalBarBQue
3 жыл бұрын
Hey Greg! I give You much credit for attempting this cook. Not many would have the patience and dedication to tend to that fire that long. 🔥👍 \m/
@BallisticBBQ
3 жыл бұрын
Thanks brother! It was a nerve racking cook, but I was happy with it. \m/
@BabyBackManiac
3 жыл бұрын
Moment of silence for all the mangos and nitrile gloves that gave their all so that we could be here today! Lol After all that time smoking that brisket I bet you have a smoke ring! Thanks for this video, Greg, I love these types of experiments!
@LetsGetCoffee
3 жыл бұрын
I literally LOLd
@DonPandemoniac
3 жыл бұрын
Fascinating to watch, the way you plotted this experiment is admirable. To honor the mangos, I bet a spicy mango salsa would be fantastic with this.
@BallisticBBQ
3 жыл бұрын
Great idea! I actually tried the first mango after I was done, and it tasted really good.
@pakleader4
3 жыл бұрын
I am very proud of you in your video instructions this is the best method for proportion learn from. The uncertainty and showing how you learn they will learn better
@DavidRodriguez-hh1wu
3 жыл бұрын
Many things have been accomplished by taking a step of faith. All it takes is one person to step out of the box and discover something you for the world great job
@DarkbaseTTV
3 жыл бұрын
Now we need it without wrapping! You can do it Greg!
@BallisticBBQ
3 жыл бұрын
I'm going to experiment a bit with some higher temps. Figuring this cook out as I went (on video) was a stresser!
@5ezekiel5
3 жыл бұрын
Hey Greg, a quick and cheap solution to eliminate the “hot” light is buying screen material for a sliding door, and some how rig it up behind you. It will diffuse the sun, I’ve seen you mention it before in videos
@katzsteel
3 жыл бұрын
Love these kind of cooks. Learning as you go. That’s what makes all of this fun and addicting.
@user-xh5pi2nf9q
3 жыл бұрын
My wife made our very first brisket in the oven last weekend and I immediately started thinking about cooking it similar to this. Being in the Santa Maria area I cook on red oak all the time. Honestly I was thinking about doing just a couple things different. Basting it with butter,olive oil, thyme?, and garlic later in the cook and not wrapping it but covering it with a foil pan like you had.
@kendawg930
Жыл бұрын
Cool video, I love open fire cooks. I'm going to try this.
@Mikko909
3 жыл бұрын
Enjoy the content! I’d recommend a binder, classic yellow mustard, and throwing some soaked wood chips on the “coals” to help with smoke. (Or if you want to cheat, nitrate HA) Also, as another patron mentioned, traditional grates would help.
@healthybodyawesomelife5640
10 күн бұрын
Thank you for this experiment. Thank you for the effort! Learned a lot!
@jimmy2thymes916
Жыл бұрын
My pops and I have been pondering a live fire brisket for a while. Cool to see you give it a shot! I think I would really love the charred fatty parts!
@tyrus0872
3 жыл бұрын
Nice patient cook, definitely looked tender. I believe that cut gave you an edge to plan for the outcome but certainly not taking anything away from your preparation and planning. Great job, wish I was there.
@rodjava
3 жыл бұрын
I think you did a great service to the bbq/smoler community! Thank you. It looks great!
@emanuelmolina3262
3 жыл бұрын
It is advisable to use only the lit charcoal under the meat and the wood on the side so that it takes on the smoky smell. For the temperature of the grill you can put your hand on top of the grill and you must hold 10 seconds. That is the ideal temperature to cook that meat. One hour on each side, you must control that the temperature does not drop. Regarding the seasoning, you can put whatever you like, but in my country we generally use salt and pepper. Greetings from Argentina
@braziliangator
3 жыл бұрын
Try Marcelo Bolinha. Brazilian Gaucho butcher. He also makes excellent videos and usually has good English subtitles. He’s done brisket (peito or granito bovino). Now he uses Brazilian churrascaria-style wood grill but same concept.
@BallisticBBQ
3 жыл бұрын
I'll check him out!
@adamphillips1262
2 жыл бұрын
Thanks....Now I subscribed to his channel. I lived in Rio for 10 years and love Brazilian Churrasco
@conorhanley9009
3 жыл бұрын
Yeah that’s my dream grill hello from 🇮🇪 Ireland please show more cooks in this lovely machine
@cjm6271
3 жыл бұрын
Greg, I love that you tried this cook. I had fun right along with you. I was wondering whether you you would adjust the wrapped time, if you were to do this again? I wonder what it would be like to go the distance without any foil? Most good cooks aren't afraid to experiment and risk a less than perfect outcome. I think you learn more and hone your skills by being a little adventurous!
@BallisticBBQ
3 жыл бұрын
I'll continue messing about with this. The risk stuff changes a bit when you're investing a lot of time doing the experimenting on video. A failed cook wouldn't have went over well at all. I'm going to mess around with some higher temps a see what happens.
@DskiGrillz
3 жыл бұрын
I love this experimental! I might give it a go on my Sunterra Santa Maria Grill. Great job Greg! Thanks for sharing.
@the_guitar_generation
Ай бұрын
Awesome video! I’m trying an open fire brisket cook this week. Going to be a fun adventure❤👍😎
@eddeal2208
3 жыл бұрын
I love an experiment, I am new here, but you haven't let me down yet. Your 3 year old burger was fascinating, so glad I watched it.
@johnsmith-sv1vr
3 жыл бұрын
Amazing video Greg! I agree with you on hot and fast. Maybe create a smokier environment? I thought of the open pits at Saltlick BBQ in Driftwood Texas. It's a famous place that uses open pits. They have many videos you can check out. They use post oak and soaked pecan shells. Let me know your thoughts. Another great video Greg!
@elizabethmcheffey8699
3 жыл бұрын
This is so great thanks for the honesty in experimentation I think this is my favorite video gj Greg!👍🏻
@ericousleyjr9119
3 жыл бұрын
Greg wow....what a journey! That was an EXCELLENT video brother!! That brisket looks killer!! We appreciate your dedication to the craft. You should have one million subs.
@josehumbertogomezsaldana7296
Жыл бұрын
The brisket look so good, awesome experiment. Enjoyed the whole process Congrats chef.
@distractedinthekitchen5935
3 жыл бұрын
Yup, Harbor Freight is nationwide. I bought my cotton gloves when I was in South Bend and we also have them here in Atlanta.
@djvalleyboy8631
3 жыл бұрын
Thank you very much Greg for sharing your Argentina Style cook I really appreciate it With Me growing Up in Southern California I always preferred grilled ribs and grilled Meats over Smoked Meats I really relate to the open fire Santa Maria style of cooking thank you for sharing again.
@TheSmokinElk
3 жыл бұрын
Great cook. My favourite way to cook is over live fire. I did a lamb shoulder in my braai and have been planning a brisket this way too. Hopefully I'll get on to it soon!
@DeadBrokeBBQ
3 жыл бұрын
Greg this was a great experimental cook!! Plus that brisket still looked great with a ton of moisture!! That Sunterra Pro is an awesome pit brother!!!!Thanks for sharing and have a great weekend!!
@dannykilian8043
3 жыл бұрын
Great video and I am just learning. I love cooking over an open flame and I am currently trying to make my own grill. What about putting a steel box over the top to catch more of the smoke and heat. Less wood could be used to get the same temp possibly. When time to flip just remove the lid, flip, and cover again. Just a a thought.
@djvalleyboy8631
3 жыл бұрын
Thank you very much for sharing your Argentina Style cook I really appreciate it With Me growing Up in Southern California I always preferred grilled ribs and grilled Meats over Smoked Meats I really relate to the open fire Santa Maria style of cooking thank you again for sharing.
@danielarchibald3247
3 жыл бұрын
Thank you for trying this, once I get a few practice cooks on my new Santa Maria, and its springtime I'm definitely gonna try this. Don't won't to try it in winter here in Illinois.
@derekwalter7100
3 жыл бұрын
Awesome! Nice to see something I haven't seen 100 times on KZitem. And to see anything on a Santa Maria grill. It's definitely more hands on than my Recteq, lol And hey, don't be so hard on your outdoor lighting "issues", it really wasn't bad at all, and I'm in Canada, and I'm just happy to see someone in the sun.
@joshhoffman1975
3 жыл бұрын
Wow, amazing all around guide! Everything is fool proof, no need to go anywhere else! I love your burger videos too, I am in Europe and American burgers get the gold, silver and bronze medals (Europe cant complete)! I have never even tried brisket, I just know it is the best in the world, and I wanna make it (can believe how tender and juicy it is)!!!!
@BallisticBBQ
3 жыл бұрын
Thank you for the kind words Josh!
@Kain_R_Heinlein
3 жыл бұрын
Brisket and American BBQ top notch man I hope you get to try it someday
@timvandyke8165
3 жыл бұрын
Great video! That was very interesting. I do not usually watch all of a video that long, but I had to see how it turned out!
@BallisticBBQ
3 жыл бұрын
I appreciate that Tim. I was a little worried about the length, but I thought a few people would be interested. Cheers!
@EverydayBBQ
3 жыл бұрын
Awesome experiment and really a great result, brother! If anyone can pull off a cook like that it’s you lol. You never cease to amaze. Cheers 🍻
@BallisticBBQ
3 жыл бұрын
Thank you Brother-Mike! I'll do a bit more experimenting with brisket on this grill. Cheers!
@tomrwills
3 жыл бұрын
A tech tip, iPhones have built-in screen recording functionality. You can record the whole process of the app and then overlay it over your video in editing.
@sgtshak2806
Жыл бұрын
Great video. I am going to attempt this next weekend on my Tagwood Argentine grill however I am going to put it on the rotisserie and let her spin all day while I just feed it coals and give it a good spritz every now and then. Plan on enjoying a few cold beers during the journey. I'll figure out the wrap possibility along the way. Did some baby backs on the Argentine last weekend and they were amazing. I love the bbq char flavor without the overpowering flavor of smoke. Hoping the brisket has the same results.
@lewiskemp5893
3 жыл бұрын
You got one of those grills. Good for you. Im impressed. Keep making your channel better
@ndschirm
3 жыл бұрын
Gem of a video Gregg, you're doing a great job of creating material that you can't research good comparative material on KZitem. Lots of ground breaking stuff that makes us all want to get that grill and try it.
@BallisticBBQ
3 жыл бұрын
Thank you Andy! It's fun experimenting from time to time. Cheers!
@dennistravise3056
6 ай бұрын
Nice job Greg.. this definitely got my mind working. Thanks for the inspiration 👍
@mikeritter2979
3 жыл бұрын
You’re a brave man , I wouldn’t even think about trying that without an enclosed environment. You know what your doing
@BallisticBBQ
3 жыл бұрын
I was a little stressed, but the brisket actually tasted great!
@kevincameron8437
3 жыл бұрын
Good video And interesting way to do the brisket. One thing for future half grill cooks would to be find a dividing wall (A few fire bricks/large rocks) to help keep the heat mainly on one side...sort of a little more fire/heat management. But that’s an awesome grill you have there. Thanks for sharing.
@guillermolangle
3 жыл бұрын
Hey Greg, you claim that there was no info about how to clock brisket that way, but I’m almost positive that you can find hundreds of videos of “vacío al carbon/a la leña/a la parrilla”, it’s like the most iconic cut in the Argentinian asado. Yours look great!
@Stewmiester86
3 жыл бұрын
I've been thinking about doing this as well and one thing I do want to do is get either chicken wire or those raised baking sheets and make a setup so I don't have to physically touch the meat so much
@jjparsons
3 жыл бұрын
Thanks for sharing Greg. We built a fireplace that I cook on quite extensively and I have been wanting to try a brisket but, much like you say, there are not a lot of those type cooks out there over actual live fire. I like what you have done here and will be jumping into this soon!!!!
@slickstick67
Жыл бұрын
Great job Greg. I want a Sunterra Grill after watching couple of your videos. Thx
@corysalazar9801
2 жыл бұрын
Giving this a try tomorrow on a brazilian smoke stack.
@jim6682
3 жыл бұрын
A suggestion. After wrapping, it would be much easier to just finish it off in the oven. As Harry Soo always says.... BTU's are BTU's after its wrapped in foil. Thanks for the great videos.
@TheMultisportGeek
3 жыл бұрын
We literally spent the entire day with you. Sun up to Sun down. Meat looks awesome.
@David-burrito
3 жыл бұрын
What a fun cook, thanks for the effort. I think the lighting was fine, all things considered. Kosmo has some of the best responses to people who hit the thumbs down.
@BallisticBBQ
3 жыл бұрын
LOL! Kosmo is a character! Cheers David!
@Buford_T_Justice1
3 жыл бұрын
Wow Greg! This is why I love your channel! You always come up with creative experiments that are so fun to watch! You are a BBQ Savage!
@4seasonsbbq
3 жыл бұрын
Fantastic Greg. It had the juice that's for sure and the color of it was great. Awesome video brother. 👍👍
@stevobear4647
3 жыл бұрын
Heck Yeah!!! I like that grill you get to handle your meat a lot more than a smoker. Who doesn't like handling their meat???
@nomansland78
2 жыл бұрын
They should small covers to put over so you trap some heat and smoke on top of the meat.
@victorrosales7343
3 жыл бұрын
I just picked up a fire pit with adjustable grate this was the video I was looking for to try it hahaha. Going to use some oak that I have also. Thank you love the video and u got a new subscriber from cali and keep the smoke rolling 🍻
@alexdelarosa7346
Жыл бұрын
Looks delicious Greg... I'm doing one this weekend same way u did it...
@jgoree8319
3 жыл бұрын
Wow Greg, what a great cook. Keep taking risks and trying new things. We appreciate it.
@BallisticBBQ
3 жыл бұрын
Thank you for watching!
@TheBurtle005
2 жыл бұрын
Wow! What a cook. The brisket looked very good. I’m glad I found your channel. Just subscribed
@epb613
3 жыл бұрын
Thank you for making this video! I have always been toying with the idea of making a SM brisket, but wasn’t sure whether it could be done. I will definitely we trying it out now. Thanks! Pinny
@BallisticBBQ
3 жыл бұрын
Thanks for watching Pinny! It can be done!
@kaineleggett3401
3 жыл бұрын
Great work Greg, really enjoyed watching this video. That grill looks very impressive. Thank you very much for sharing.
@WishingWellBBQ
3 жыл бұрын
Man, that looks awesome! Definitely different than traditional offset cooking. May have to give this a try! Thanks Greg!
@arhansen85
Жыл бұрын
This is so badass Man! I always wanted to do this too! Way to really shoot from the hip here!
@BallisticBBQ
Жыл бұрын
Thank you! Yeah, this was a long day but I had a lot of fun on this cook.
@rand0mGT
2 жыл бұрын
OMG!my jaw just unhinged itself it’s frothing
@RayMacksKitchenandGrill
3 жыл бұрын
My goodness that looks so juicy and tasty.
@BallisticBBQ
3 жыл бұрын
Thank you Brother Ray Mack!
@jonj1978
2 жыл бұрын
Hi, I’m going to try this tomorrow as I be watched your video several times now, so hope things go ok. I have a similar grill too. Thanks
@citizencain2383
9 ай бұрын
It had to be good they way you were eating it. Great job. Looked juicy. Yummy
@moegreen40
3 жыл бұрын
Great video. Enjoy learning about this type of grilling. Waiting on my Lone Star Santa María
@sevenmile24
3 жыл бұрын
More skilled than you give yourself credit for. Well done.
@drillsgtlangdon
3 жыл бұрын
It turned out quite well from where Im sitting lol. Wondering what would happen if instead of tightly wrapping, Lightly cover/ tent with foil after hour #2 and leave it that way until its finished? Super interesting cook. Thanks for the vid sir
@BallisticBBQ
3 жыл бұрын
Another great idea to try. I was stepping out into the dark on this cook. All-in-all I was very happy with the results though.
@bobsaap2872
3 жыл бұрын
Looks like you mastered it,,great job and thanks for making me hungry 😜
@rodmckenzie9089
3 жыл бұрын
You never know until you try. The results certainly looked tender and juicy. 😋
@danielboyd3779
3 жыл бұрын
Bet that mango had a killer smoke ring! The brisket looked amazing and so juicy. Great video!
@BallisticBBQ
3 жыл бұрын
It did! We had pulled mango sandwiches for lunch the next day. Thanks for watching Daniel!
@handcannon1388
3 жыл бұрын
Greg, I use similar gloves when processing deer; particularly on the hand holding the carcass (most people don't cut their knife-hand). Will it prevent a determined person from making themselves leak? No. However, they do seem to prevent most of the occasional nicks and pokes that reasonably careful people incur. By the way, that deer produced 85# of burger (weighed) and another 20+ pounds of chops, tenderloins, small roasts, etc.
@BallisticBBQ
3 жыл бұрын
Nice! Nothing like fresh venison! Did you add some fat to the grind?
@handcannon1388
3 жыл бұрын
@@BallisticBBQ No, I didn't. Actually, the only time I ever did was when my father raised some pigs and I butchered them at the same time, and then I added meaty trimmings and not just fat. My burger tastes just like the backstraps (chops) do, but it cooks like 90% lean beef burger. It won't make a super-rich burger where grease drips off your chin, but it generally doesn't need to be drained when making other hamburger dishes, either. If I wasn't clear out in Michigan, I'd give you some to try.
@BallisticBBQ
3 жыл бұрын
@@handcannon1388 Oswald Burger. It's what's for dinner!
@JohnDoe-xu2vx
3 ай бұрын
Gawd thats a amazing grill
@pappyg76
Жыл бұрын
I wonder if cold smoking it first helps. great job!
@barbqizwhatido2545
3 жыл бұрын
That came out amazing. Juicy and tender. Great video
@ViceCityLiving
3 жыл бұрын
This looks absolutely mouth watering!!!
@CookingWithCJ
3 жыл бұрын
Pretty damn cool cook Greg. Love the excitements that work out. Cheers brother
@BallisticBBQ
3 жыл бұрын
Thanks for watching CJ! Cheers!
@redbeard36
3 жыл бұрын
I agree on the wrapping
@johnbon4272
Жыл бұрын
I'm gonna try this!!!
@ivse9696
3 жыл бұрын
Very impressive test and, as always, great job 👍👍👍
@saskiapanter
3 жыл бұрын
Issues with the sun, is what we in the Netherlands call a luxuryproblem believe me
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