You never showed us the brisket after rest. We wanted to see the smoke ring and the internal
@dennis9358
3 ай бұрын
we don't get to see the final product?
@richiehimes7990
6 күн бұрын
She's a brisket BOSS!
@demarcuswillis-x5w
3 күн бұрын
Pit BBQ Queen I love it
@dallaspowers6430
2 ай бұрын
Bought a 18 lb. brisket yesterday and will be smoking Friday -Saturday. She's a brisket boss.
@AM_2007
Ай бұрын
Not showing the final product is insane 😂😂😂
@jefftomasek5077
3 ай бұрын
Great tutorial!! She is definitely a brisket boss......now work your way up to a brisket Queen and show that finished product 😉
@bbqbymazie
2 ай бұрын
Sorry I felt like the video was getting too long 😞
@michaelsunday1338
Ай бұрын
She's a brisket boss.. awesome video keep them coming
@adamweaver4457
Ай бұрын
SMOKIN Brisket Boss!!
@markwindholz816
2 ай бұрын
Thanks for sharing, brisket boss! I've been smoking brisket for many years. I have the new Pitboss Titan now. First, I always smoke my brisket fat cap up. The fat renders back into the meat this way and keeps the brisket very juicy. I smoke at 225° until the stall. Which is around the 9 to 10 hour mark..@ internal temp of 160. I bump the temp to 250° until internal reaches 270° to 275°. I then wrap in butcher paper. But, all those trimmings from the brisket? I put in a pan and and put it in the smoker. The fat renders down and you now have smoked tallow. So when I wrap in butchers paper, I poor the smoked tallow from my brisket trimmings on top of my brisket then wrap. Put it back into the smoker. About 13 to 14 hours in, my internal temp is 203° to 205°. And probes like butter. Then I rest my brisket in a warmer oven @ 150° for about 6 hours. The brisket is soooo tender and juicy. Very very tender and juicy. Total time 18 to 20 hours. I usually start my cook at 11pm. Let it smoke all night long.
@invalid-id
Ай бұрын
She’s a brisket boss! Thanks for the informative video. Just picked up a Pro…from Lowe’s. GJ brisket boss!
@sheltonlewis1257
3 ай бұрын
She's a brisket boss!
@bbqbymazie
2 ай бұрын
Oh wow thank you 😏
@tct9mm151
2 ай бұрын
She's a brisket boss" GREAT VIDEO MAZIE
@patevans6434
3 ай бұрын
You have to show us the meat
@StrykerForge
3 ай бұрын
Good job brisket boss
@ThePoison-sp1mj
28 күн бұрын
She’s a brisket boss!!! MMMMMMmmmmmmm, looks delicious. Your recipe and cooking technique will be what I use on my first brisket in the Pit Boss smoker. :) :)
@user-dy3cv8nc8v
3 ай бұрын
She’s a brisket boss
@bbqbymazie
2 ай бұрын
Thanks so much 😏
@user-dy3cv8nc8v
2 ай бұрын
@@bbqbymazie btw I love when you do the “Let’s go” field goal arms 😂
@matthewmedeiros1467
3 ай бұрын
shes a brisket boss
@bbqbymazie
2 ай бұрын
Sheesh…. Thanks 😏
@jimbennett1519
3 ай бұрын
Oh yeah,she's a brisket boss😅. Lookin' good and I bet smellin' good in the neighborhood. They sure are a time consuming cook, but worth it. Nice job
@patevans6434
3 ай бұрын
So did you cook this fat down or flat down
@anthonymagee5725
7 күн бұрын
Competition doesn’t hold a good bark like post oak and hickory does.
@taylor.lovett
3 ай бұрын
The bark does not look good.
@bbqbymazie
3 ай бұрын
😧
@taylor.lovett
3 ай бұрын
@@bbqbymazie maybe it’s just the lighting? When you wrapped the seasoning didn’t look very set
@bbqbymazie
3 ай бұрын
@@taylor.lovett I had just spritzed it before I wrapped it just to add a little more moisture 😃
@LitLMeaNie
14 сағат бұрын
Your bark ain’t all there because of all the moisture you keep adding to it. I made that same mistake a few times.
@TheTheboss175
3 ай бұрын
Anyone who wants really good beginner brisket recpie on a pellet grill and amazing bark. should check Matt Pittman @meatchurch weekday Brisket. I did my brisket on pitboss it was a 10/10 with amazing bark and juicy. I also used pitboss lone star rub. The rub was great.
Пікірлер: 32