Looks great. I'm about to be up at 5AM myself on 25th ready to throw down 2 14lb prime briskets on my stick burner (lump with oak, pecan and hint of cherry). The excitement has me here watching youtube. Nice narration and director work.
@CookingWithRy
6 жыл бұрын
Thanks! Hope yours turn out amazing.
@kawkawakid
6 жыл бұрын
evolve god pp
@rustywoo713
5 жыл бұрын
I'm planning on cooking a brisket in the oven for 5 hours y Then finishing in the oak joe any tips on how 2 maintain temp will be greatly appreciated
@finnreyansh5234
3 жыл бұрын
instablaster...
@MrSGH21
4 жыл бұрын
“What do you do when someone doesn’t like brisket” We ask them politely, yet firmly to leave
@charlesf4428
2 жыл бұрын
Thanks Ry! I did this method yesterday on my Okla Joes Highlander!! ! Turned out much better than I expected! Tender and delicious!! I recommend!!
@RaspberryRockOffGridCabin
6 жыл бұрын
Your dedication to cooking meat is above reproach.
@CookingWithRy
6 жыл бұрын
Thanks!
@screenshotted
5 жыл бұрын
I just cooked an almost identical brisket hot and fast at 400 dropping to 350 after the wrap. cooked for about 4 hours total and rested for 3 hours, was amazing.
@CookingWithRy
5 жыл бұрын
Hot and Fast can be a great way to go sometimes :)
@The_Dougie
4 жыл бұрын
Just smoked my first brisket on the grill yesterday. 4 1/2 hours it was done. 2 more wrapped in foil, the 3 hours in a cooler. Turned out very tender
@progers5019
6 жыл бұрын
Hello Ry, looks to me like you nailed this cook. I watched it all. Got some great tips. I'll be doing one some time soon. You video was very thorough and informative. I know your family and company enjoyed it. Great job.
@CookingWithRy
6 жыл бұрын
I had maybe five bites! Then it was devoured by the fam :)
@shaneaghan7013
6 жыл бұрын
Love your videos mate i just did a 2.5kg angus beef rib today at 225 for 9 hours was awesome you have help me so much
@CookingWithRy
6 жыл бұрын
Angus beef rib. That even SOUNDS delicious :)
@irvwander8756
3 жыл бұрын
Wow ! Beautiful looking Brisket Ry ! Bravo !!
@dustin829
3 жыл бұрын
I always love your videos for the BBQ educational value but let me also take a moment to call attention to the sheer production value and A+ creativity you provide in all of your shots. If you do not already work in photography/advertising you may want to take it up as a side gig. You got skills!
@CookingWithRy
3 жыл бұрын
Thanks. That's very kind of you :)
@TALL1FU49
2 жыл бұрын
Ry, nobody is perfect the first time. Smoking is a learning process. As for my rub, it's 80/80 percent course salt and course pepper. Then 20% celery seed
@tawanaharris4600
4 жыл бұрын
I am brand new to grilling, but I have learned So Much over just the past two days. I just discovered your channel yesterday and your videos have been a big part in my discovery and exploration of the ropes of BBQ Smoking. This is now one of my favorite channels. I look forward to seeing more vids. Please keep up the excellent work. 🔪🥩👍
@CookingWithRy
4 жыл бұрын
Thanks so much :)
@danielmessmann6820
6 жыл бұрын
The quality of this video is top notch.
@CookingWithRy
6 жыл бұрын
Thanks for the kind words.
@TheFlatlander440
6 жыл бұрын
Wow, great job on the brisket Ry, it looks delicious. I can't wait until Spring to break out my OK Joe's but unfortunately it's hibernating in my shed until after Winter. It's about 0 degrees F here in northeastern Vermont with 24 inches of snow so I have to wait, lol. I notice a huge difference how well your editing style has improved over the last 6 months, it's terrific. I just want to wish you and your family a very Merry Christmas and Happy New Year. Cheers Ry!
@CookingWithRy
6 жыл бұрын
That sounds a bit chilly.
@carlmilligan9526
6 жыл бұрын
i love your videos and thanks for taking the time to do them.i am new to smokeing and your vids are very helpful .fixing to attempt my first brisket
@CookingWithRy
6 жыл бұрын
Nice! Just give it time and enjoy the process :)
@davidj7271
5 жыл бұрын
Excellent. I'm making my first brisket on Sunday. Thank you for all your insights.
@CookingWithRy
5 жыл бұрын
Good luck! Just give it time and it will turn out great :)
@davidj7271
5 жыл бұрын
@@CookingWithRy So I smoked my first brisket yesterday on my OK Joe using all your tips, and I really appreciated your quick responses yesterday. The weird thing is after five and a half hours with the smoker at a consistent 250 it stalled at 149 and dropped to 145 for about an hour. So I wrapped it in parchment and aluminum kicked the smoker up to 275 and it shot up to 202 in two and a half hours. Wrapped it in towels and the paper it was already wrapped in, stuck it in the cooler for an hour. Then the moment of truth! It was absolutely outstanding! Good bark, nice smoke ring, and tender! Very flavorful but did need some salt, I used the 21 season salute. But most importantly, everyone thought it was amazing! Couldn't have done it without you Ry, thanks again!
@CookingWithRy
5 жыл бұрын
A brisket will surprise you every time. EVERY TIME! But when it turns out like what you achieved...amazing :)
@Vormulac1
5 жыл бұрын
I'll be cooking brisket on my new BBQ this weekend - this looks good!
@georgecutting3952
6 жыл бұрын
Bro this is definitely not your traditional brisket but let me tell you it's got me wanting to do one this way because it looks like it's full of flavor and looks absolutely delicious you have done a fantastic job on this
@CookingWithRy
6 жыл бұрын
Thank you :)
@oscarcortez87
6 жыл бұрын
I'm here from your previous brisket video and it looks like you've done your homework from your last. Way better prep method and results too. My only recommendation would be to leave it to rest in the au jus (juices). It helps with retaining moisture. Great job!
@CookingWithRy
6 жыл бұрын
Thanks! I would have left the jus in there, but I promised that to someone earlier so they could make gravy :)
@oscarcortez87
6 жыл бұрын
Cooking With Ry Glad to hear it went to good use.
@1tr1ck
5 жыл бұрын
Loved the video. I always watch all of the videos. Very informative. I enjoy watching these brisket videos. When i dont have time that week to cook. Thanks once again 👌👌
@CookingWithRy
5 жыл бұрын
Glad you enjoyed it :)
@jayhawks2929
4 жыл бұрын
You are the Bob Ross of BBQ
@CaiPanda
6 жыл бұрын
I tried this method with a Choice brisket flat today for my first-ever brisket (using an Oklahoma Joe Highland as well) and the results were great! It didn't have the bark I was hoping for but it came out tender and juicy! Can't wait to try this method on a Prime full packer!
@CookingWithRy
6 жыл бұрын
Bark really loves low and slow, but sometimes you just need it done a bit quicker. Glad it turned out good for you!
@gregbraddy1497
6 жыл бұрын
I've cooked a 14 Lb. Turkey on my Oklahoma Joe smoker in 5 hours using 325 as a temperature. It was great!
@CookingWithRy
6 жыл бұрын
Yeah getting that smoke flavor while roasting is amazing :)
@garyd6049
5 жыл бұрын
This video really helped me out with my brisket. Thank you sir
@CookingWithRy
5 жыл бұрын
Glad you enjoyed it :)
@curtodell4154
5 жыл бұрын
cooking my first today on the highland thanks to your videos hoping it comes out as well as yours thanks
@CookingWithRy
5 жыл бұрын
Good luck and have fun smoking!
@guroyal
3 жыл бұрын
Great content! I learned a lot from you Ry! Greetings from Brazil!
@medw7013
Жыл бұрын
Thanks Ry, I'm going to give this a try tomorrow!
@medw7013
Жыл бұрын
Great video Ry! Just an update. I did this with a small family size (5 pounds) portion of the flat of a large brisket that I split. I put it on my camp chef pellet smoker at 275 degrees smoked it until the stall. Wrapped about 5 hours in. It was close to done about 6 hrs. in so backed it off to 225F to finish it closer to dinner time. Probed like butter total time 7 hours plus 1 hour rest. It turned out delicious. Not much difference from the low and slow. I used a lot of your great tips. Thanks Ry
@charlesf4428
2 жыл бұрын
I did this again..even better this time!!
@Fazman81
4 жыл бұрын
Great vid, I smoked a 15lb choice brisket in 5 hours and it came out great. Hit about 202 and everyone was ready to eat so we let it rest 30min and then cut it up. Lol
@williamscully1454
5 жыл бұрын
Watched several of your videos, great job on each. Really enjoyed your trip down memory lane on your parent's ribs. Getting ready to do my first brisket will use the low and slow method on my first shot, but will give this method a shot later.
@CookingWithRy
5 жыл бұрын
Enjoy that brisket!
@jasonpolk3491
3 жыл бұрын
I cooked my chuck at 4-600 for about four hours. Had a great bark. Then wrapped it
@dymsza
6 жыл бұрын
I love watching this show :) You are like this most relax person ever :)
@CookingWithRy
6 жыл бұрын
Thanks! When I'm at the grill or the smoker I'm in my happy place :)
@newengland66
3 жыл бұрын
I feel the same way when I cue😁
@wstewart5532
6 жыл бұрын
Another excellent and inspiring cook! Gonna have to try one faster on my WSM and see if I can get it like yours! Merry Christmas Ry!
@CookingWithRy
6 жыл бұрын
A Merry Christmas to you, too.
@extrafly260
Жыл бұрын
I find if place the splits on top of the fire box to let them worm up they catch fire as soon as you put them in the coals
@danveazie1821
5 жыл бұрын
The Mr.Rogers of bbq lol a little tip for the wood place some on your fire box it will warm the wood so when you reload the fire box it will catch right off with no bitter smoke flavor other than that luv the vids keep up the good work
@CookingWithRy
5 жыл бұрын
One issue with that is it can sometimes get a little too hot and actually ignite. So, yeah, it works, but if you don't watch it you can have a REAL surprise :)
@buzzkillington4060
6 жыл бұрын
This looks amazing, ive never done a fast cook. I might have to try it. When I cook mine I add butter and brown sugar when I rap it up. I use mustard and then the rub. It always comes out great! sweet and juicy!!! Loves me some brisket!!
@CookingWithRy
6 жыл бұрын
Brisket is easy to love :)
@paullywalnutz
5 жыл бұрын
Just subbed and hit the bell based on this video alone! Brilliant. Looking forward to watching all your videos.
@CookingWithRy
5 жыл бұрын
Thanks so much! Glad you enjoyed it :)
@tmbrown46
4 жыл бұрын
After listening to this video I feel like I want to paint some trees, maybe a mountain too, oh and let’s add some birds over here. Yeah, that just feels right.
@tmbrown46
4 жыл бұрын
About the brisket, I’m definitely going to raise the temp on my WSM and try to avoid the all nighter. Thanks for the video.
@bigdogpeck1874
4 жыл бұрын
WOW now this one is looking absolutely gorgeous and delicious great job Sir excellent
@EqualsDeath
5 жыл бұрын
That’s exactly how franklin’s bbq does it in Austin , and he’s famous for the brisket. 275f
@MrSGH21
4 жыл бұрын
That is not how he cooks it . He does do 12 hours though
@bbarton84
4 жыл бұрын
Looks great!!! Who doesn’t like Brisket?!?!🤣🤣🤣
@boilami
3 жыл бұрын
Congratulations for the great result ! If you were to buy a smoker today, which one would you chose ? Thanks !
@CookingWithRy
3 жыл бұрын
I do love my Lone Star Grillz offset :)
@oscolivar
6 жыл бұрын
275 is where it’s at! Awesome vid!
@CookingWithRy
6 жыл бұрын
It sure moves it along!
@markmillion574
5 жыл бұрын
You're the man Ry!!! Did you make that charcoal basket? That's a great idea! Thanks for all the great videos. Keep on smoking brother!
@CookingWithRy
5 жыл бұрын
Yeah it’s an easy project. I did a video on it :)
@RobertKohut
6 жыл бұрын
Need to utilize all those juices for a tasty gravy!!
@ronfontenot4534
5 жыл бұрын
Good looking brisket. Your video was very informative.
@CookingWithRy
5 жыл бұрын
Thank you :)
@SuperDieselJunkie
6 жыл бұрын
Great job again Ry. Happy Holidays.
@CookingWithRy
6 жыл бұрын
Thank you!
@blutchblutcherson3427
6 жыл бұрын
I really appreciate your style and approach to these videos. Glad I found your stuff!
@CookingWithRy
6 жыл бұрын
Thanks for the kind words :)
@Michael-vj1wn
4 жыл бұрын
Havent tried the hot and fast method but might now.
@robertjones6324
4 жыл бұрын
That was an awesome video. Was it Nirvana when tasting the point? It sure looked it. I have a 7 lb. Brisket I may try this on. I am so hungry for brisket now.
@stephenwgreen78
6 жыл бұрын
Another awesome & informative smoker video. Thanks
@CookingWithRy
6 жыл бұрын
Thanks!
@stephenwgreen78
6 жыл бұрын
Cooking With Ry so I'm 7hrs into my first brisket...naked @ 300 then wrapped with foil at 4-5hrs. Just put back on after unwrapping & it feels like jello except a couple parts of the flat. I'm thinking an hour or 2 at lower heat then wrap for a couple hours before cutting? What do you think?...so excited
@jp7233
4 жыл бұрын
Just getting into barbequeing due to the lockdown. Just go my first kettle and I will be trying a brisket. I'm made my own corned beef from brisket and it was great. I'be been glued to you videos, you have a great way of delivering your thoughts and experience. One question, the guitar solo you end this video on, it made the hairs on the back of my neck stand up, can you tell me the artist please? I tried sound hound but it named some chinese dude who made terrible noises, ( probably studied modern dance at degree level). Please keep your videos coming, they're inspirational. Thank you. J.
@CookingWithRy
4 жыл бұрын
Not sure what it was. I use a commercial music service which I pay to license music and this video is old enough that I don't have the raw edit anymore.
@chadcarroll3727
3 жыл бұрын
I am going to try my first brisket tomorrow morning
@chadcarroll3727
3 жыл бұрын
I am using pecan and oak for my wood
@sakelleys
6 жыл бұрын
Enjoyed your video you're from Southern California well I'm from Central California the heart of the San Joaquin Valley
@CookingWithRy
6 жыл бұрын
I've driven through there many times heading north and south :)
@Stuartyh7
5 жыл бұрын
Another great video Ry. That looked awesome. Gorgeous colour on it. If have half as much fun with my new offset as you've had with yours, I'll be a very happy man! Question for you - have you done any cooks using briquettes and just a few chunks of wood? I can get chunks here in N.I. but not big logs like you use. Would be interested to see/hear the how temp control goes when running an offset with the fuel being pretty much all briquettes and a just few small chunks of wood.
@CookingWithRy
5 жыл бұрын
On the offset I'm fortunate that I can get wood from a local supplier. But charcoal and chunks will work if that's what you have :)
@BigLou956
6 жыл бұрын
I'm a new subscriber to your channel... Oh man that brisket looks amazing👍
@CookingWithRy
6 жыл бұрын
Welcome aboard! And it was pretty darned good :)
@marciaprobst5745
6 жыл бұрын
I have to imagine you are really satisfying to feed because of your expressions and happy noises...
@CookingWithRy
6 жыл бұрын
LOL. I would agree :)
@Aersix105
6 жыл бұрын
Going to do the hot and fast method soon. Although I have a pellet smoker it’s still nicer to speed up the cook
@CookingWithRy
6 жыл бұрын
That pellet will be nice because you have a bit more control to dial the temp in :)
@shoreline780
4 жыл бұрын
WOW!!!! A $43 Brisket? $2.99LB. for 14LB in Canada that be a $160 Brisket or $11.50LB. Nice Video!!
@gdelacruz72
6 жыл бұрын
Looks great. I've always smoked my brisket at around 275. I don't think I have enough patience for a 15 hour cook time.
@CookingWithRy
6 жыл бұрын
This was the first time I've done it that high. I'm partial to 225 for almost everything :)
@another18wheels52
6 жыл бұрын
Looks out of this world 👍
@CookingWithRy
6 жыл бұрын
Thanks! It was pretty darned good :)
@ignoranceisnotatrend4669
Жыл бұрын
Good job 👍🏽👍🏽is it better than low and slow? Have you ever did hot and fast in the beginning and then finish it low and slow? Or the other way around to get bark set first?
@tuckerhulse816
6 жыл бұрын
Ry, what another great cook! That smoke ring looked really great. Merry Christmas, and keep up the great work. Your channel is really coming along and you've almost hit that 1k subscriber mark. I know there is a lot of work that goes in to the way you make your videos, and it's going to really start paying off.
@CookingWithRy
6 жыл бұрын
Thank you so much for the kind words and the support :)
@i3oosted
6 жыл бұрын
$2.99 for Prime? Yeah I would pick that every time then.
@CookingWithRy
6 жыл бұрын
Costco has a great deal on brisket fairly often :)
@CoD_Maj3st1k
4 жыл бұрын
Costco only sells Prime, I believe.
@kkatlvolvo
6 жыл бұрын
Hi Ry-hope you are doing well....just catching up on this video and had a few questions, comments. Did you switch dual probe products? I have the ThermPro and did not realize you were using same device. I'm not sure what you get, but I get a very high temp for the temp that reads the smoker-hit or miss and I added the holder for the probe. It takes a bit of fooling around to get it correct. Also no water pans-I see two but not the 3rd and nothing n them. Thanks for all you do-love your videos and they are making me hungry!
@CookingWithRy
6 жыл бұрын
Yeah my ThermoPro has dual probes, pit and food. I'm very satisfied with both, and test them for accuracy in boiling water: kzitem.info/news/bejne/qqemu3-Lj4l1hmU I also use an Ivation wireless thermometer that I'm happy with. Yeah, no water this cook. I wanted to get a bark set quickly since I was pushing to get this done fast.
@KingofStreet3
5 жыл бұрын
I see brisket. So I hit like. Great job
@CookingWithRy
5 жыл бұрын
Thanks!
@pennysterchi8522
6 жыл бұрын
Ry your teaching technique is great! Good detail but never boring in content. Thanks for sharing. Tell me this please. As a man of modest means I must choose my tools carefully. I see you and many other meat smoking enthusiasts use a round ended carving knife, often with scalloped texture cuts perpendicular to the cutting edge. The cuts always seem so very clean and unbroken. Is this a function of the texturing or simply a very sharp edge? Are these style knives quite pricey as a rule? Are there well thought of entry level brands? Thanks. Don.
@CookingWithRy
6 жыл бұрын
The key is mainly sharpness. I've used all kinds of knives, and most are not expensive. I do really enjoy the Victorinox that I use most. It generally runs between $40 and $50.
@pennysterchi8522
6 жыл бұрын
Thank you for the help. I reckon it's "Amazon here I come!" again. Don.
@scout8745
5 жыл бұрын
Cool sound tracks!!
@BeersAndBeatsPDX
4 жыл бұрын
I'm be honest, you're trimmimg looked better than mine.
@DavidGarcia-lb4xy
6 жыл бұрын
Great video uncle Ry.
@CookingWithRy
6 жыл бұрын
Haha. Thanks :)
@Aaron-L
4 жыл бұрын
Looks great! The last brisket I did was juicy but I noticed when slicing the edges were splintering almost like a pulled chuck roast would do? Any advice on this? (btw I cooked in the PBC and did wrap at 165) - Thx
@CookingWithRy
4 жыл бұрын
Sometimes that bark can get a little extra dry so I’ve seen that. Still tasted good :)
@deanlangella7833
4 жыл бұрын
Question Ry.. First, follow your method and my first brisket on my Highland cane out perfect. The best I’ve ever made as I also have a Traeger Pro 22, the offset smoker crushed it. My question is; How much of a temperature difference between the gauges on the roll hood to the temperature at the grates? I was cooking at around 300 on left and 330-350 on right and that seemed perfect. That would appear to be a 25 Deg. temp difference. Just looking for your opinion. Thx Ry!
@CookingWithRy
4 жыл бұрын
25 degree difference to me is totally workable :)
@sunnycareboo8924
6 жыл бұрын
I loved your video! Hope to see more!
@albertoguevara8201
5 жыл бұрын
Excellent!!
@RobertKohut
6 жыл бұрын
Nice!! I think you got it now!!
@jaimenoyolajr2646
4 жыл бұрын
Any ideas on how I can fit 2 briskets into this smoker? I have family coming over and would like to be able to take in 2 briskets at one time. I appreciate any help.
@CookingWithRy
4 жыл бұрын
I've fit 2 before and rotated them just to even out the position nearest the firebox :)
@ahmadmahmoud6625
4 жыл бұрын
I'll give you five stars even though you put some of that Rosemary on your brisket! ✌️
@Semper-Fidelity
6 жыл бұрын
Hi Ry. Great video. You don't debark your splits? How often did you add a split?
@CookingWithRy
6 жыл бұрын
If the bark comes off easily I'll yank it off, but I've really never noticed any difference in flavors when smoking with bark on. I'll add a new split when the temp drop close to the lower range I'm shooting for :)
@marcmann982
5 жыл бұрын
Number 1000th like keep it up man
@blackboy424
6 жыл бұрын
you cooked the hell out of this one! Good on you man :)
@CookingWithRy
6 жыл бұрын
Thanks!
@armada1e
3 жыл бұрын
can you put the brisket in the oven after the wrap? the smoke doesnt add flavor at that point right? just asking because I live in cold weather climate and would like to reduce time outdoors.
@CookingWithRy
3 жыл бұрын
Absolutely. Many people do this :)
@armada1e
3 жыл бұрын
@@CookingWithRy oh cool! any tips for the oven finish? just wrapped in butcher paper or foil at 275-300?
@CookingWithRy
3 жыл бұрын
That’s what I’d do 👍
@tommyroberts867
5 жыл бұрын
Nice cook. Looks yummy
@CookingWithRy
5 жыл бұрын
It turned out pretty good. Thanks!
@jyearr6744
6 жыл бұрын
You got a prime packer for 45 bucks? I'm at a loss for words. You can't even get select for that price here.
@CookingWithRy
6 жыл бұрын
Every once in a while Costco has GREAT deals on prime packers. Usually they're 3.99-4.99 a pound, but occasionally they'll lower them to 2.99 a pound. It's crazy :)
@TheReal_DeanD
5 жыл бұрын
I saw that too and my jaw dropped. Glad I'm not the only one that caught that.
@raynone6248
3 жыл бұрын
Love the videos especially the tri tip ones, what's the name of that jazz song that u have on this video?
@CookingWithRy
3 жыл бұрын
I use a commercial music licensing service so I'm not sure what that is for a video this old.
@chosenone1975
6 жыл бұрын
great job looks great
@CookingWithRy
6 жыл бұрын
Thanks! It tasted just fantastic :)
@padraigdrew7861
4 жыл бұрын
hi RY, have you cooked a Brisket on the Char broil Electric Smoker ? if so do have a video on it .
@CookingWithRy
4 жыл бұрын
I have, but haven't done a video. Really difficult to do one on there without cutting it into pieces.
@padraigdrew7861
4 жыл бұрын
@@CookingWithRy i tried one, but it turned out a little tough . do you wrap yours 3/4 of the way through or just naked cook it
@brianseem
6 жыл бұрын
Great looking brisket. Never seen someone throw a salad in there when wrapping. Did it impart any flavor?
@brianseem
6 жыл бұрын
Oh also I’ll say I personally start checking for tenderness at about 190 degrees. Some are done sooner some later. I’ve had some that weren’t done until well over 200 and others that were done under 190.
@CookingWithRy
6 жыл бұрын
I think it added more moisture than flavor :)
@matthewcolon628
6 жыл бұрын
Looks amazing... I'm getting ready to purchase my first smoker and I was wondering where do you get your logs from?
@CookingWithRy
6 жыл бұрын
I have a local place that I can pick up from: thewoodshedoc.com/cooking-wood Not a lot of close suppliers in my area of Southern California.
@matthewcolon628
6 жыл бұрын
I'm in Jersey and have no idea where to look. Thanks for the info and quick response.
@matthewcolon628
6 жыл бұрын
Did some research and came across Kingsford briquettes that are hickory, mesquite... etc Have you ever tried these and if so what's your opinion?
@CookingWithRy
6 жыл бұрын
I've never tried the 'flavored' briquettes, but I use lump hardwood charcoal quite a bit for grilling. Burns hot and does add some smoke to the meat, in my opinion :)
@PatheticPeasant
2 жыл бұрын
I'm smoking a point today on my Oklahoma joes combination grill. Do you think I could let it rest in the gas side of the grill instead of a cooler?
@CookingWithRy
2 жыл бұрын
If it’s wrapped tight and in something like a foil pan, as long as the gas side is off and not continuing to cook it then it might be similar to putting in in an oven that’s not on. I’ve done that before to hold for a couple hours.
@PatheticPeasant
2 жыл бұрын
@@CookingWithRy thanks Ry. I started it at 4AM expecting a stall. I wrapped it at 160. I wanted it to be done by 2. Looks like it didn't stall and is at 185 now! It's looking like 1pm to pull it. More time to rest!
@PatheticPeasant
2 жыл бұрын
Oh btw, it's cool that you shop at the woodshed. I was just there recently. Maybe we'll run into each other someday!
@PatheticPeasant
2 жыл бұрын
The brisket turned out amazing. Had a 3 hour rest. I let it cool down to 180ish in the gas grill and then put it in a yeti cooler. Extremely moist and tender. Could cut it with a fork but not mushy. I couldn't have done it without your video. Thank you for posting. Keep up the good content!
@MrDjtj97
5 жыл бұрын
My last smoke went stale..how do I get rid of that bad smoke from the inside of my brinkman stick burner?
@CookingWithRy
5 жыл бұрын
I've never had to deal with that, but I would give the inside a good cleaning and then do a really clean burn for a couple hours after spraying the interior with some vegetable oil. I've done a couple videos on how I clean the interior of my offset if you need any ideas, but I think that reseasoning and a good smoke should help a lot.
@chrisb48907
6 жыл бұрын
Looks great ! Awesome video..I am about to be a rookie smoker..any suggestions on electric smokers etc. Are bradleys good? let me know what you think. new subscriber ! Cheers !
@CookingWithRy
6 жыл бұрын
I've never owned a Bradley but know people who do and they really enjoy them. I own both a Masterbuilt and a Char-Broil and have been pretty happy with both :)
@chrisb48907
6 жыл бұрын
i will check those brands as well..thanks Ry |
@17EZQ
4 жыл бұрын
What the last step all about, does the cooler need ice or no?
@CookingWithRy
4 жыл бұрын
The cooler is just for insulation to retain heat.
@ajobis1881
5 жыл бұрын
What is the best way or method to get that deep smoke ring? Is it just best to cool low and slow to make this happen or is it a wood combination? Love the videos sir. Beat wishes to you in 2019. AJ Obis Waddell AZ
@CookingWithRy
5 жыл бұрын
I'm no expert on smoke rings, but I've gotten the best results with true low and slow. The closer to 225 the better :)
@ajobis1881
5 жыл бұрын
Cooking With Ry Sir. Thank you for the reply. I am going to follow that the next time I do a brisket. I’m normally in that 275 300 range. Again thank you for the reply and excellent videos. Be well!
@blutchblutcherson3427
6 жыл бұрын
One question - how does the garlic, scallion and rosemary change the taste at that point in the cook. I've never seen that before!
@CookingWithRy
6 жыл бұрын
I honestly think the flavor addition was very minor, and came through those additions sweating out some moisture. It was a bit of an experiment to add those :)
@TheSlipknot79
4 жыл бұрын
Your face after you tasted the point???? Just awesome and had me rolling . Complete food porn here my friend thank you for sharing 👍
@CookingWithRy
4 жыл бұрын
Oh man, the point gets me every time :)
@christophersamano4897
5 жыл бұрын
Do you have a tray in your cooking area? I can see something under the brisket.
@CookingWithRy
5 жыл бұрын
If it's under the cooking grate that's the smoker's baffle plate :)
@christophersamano4897
5 жыл бұрын
Cooking With Ry I have the same smoker and didn’t come with one, did you purchase separately? Also, do you have a link for the accessories you added..
@CookingWithRy
5 жыл бұрын
@@christophersamano4897 Here is the link to the baffle plates: bit.ly/2KMSPuI Some of the other accessories are listed in my Amazon Store: www.amazon.com/shop/cookwithry?listId=3P59UVOK3AXTE :)
@brentbaskin5765
6 жыл бұрын
Ry if you were just smoking the flat and not a full packer, how long do you estimate it's would take?
@CookingWithRy
6 жыл бұрын
First, you've got to hit the stall. On a 8-10 pound flat, if you're running at 250 F, it could be 3-4 hours. At that point, because the flat is the less fatty part of the full packer brisket, you don't want to dry it out, I would probably wrap it in pink butcher paper, or foil if that's what you have. Then you just have to wait for your internal temperature target of around 200. Here's the thing, though. Time doesn't matter with brisket--it's about tenderness. Temperature is only a guide to indicate you're approaching tenderness, but every cut of beef is different. You can probably see stories online about how different people with the same cut weighing the exact same will have wildly different times that it took them to get that meat to the proper tenderness. That's why it's difficult to give an accurate answer when asked about things like brisket, because that cliche about 'it's done when it's done' is very, very true. Shoot for your temp, likely about 200, but start poking with a probe about 190 to test for tenderness. The probe should slide in and out without resistance when it's done. Hope this helps :)
@BBQPitmaster626
6 жыл бұрын
Since you're from Southern California like me, where do you buy your wood? Home Depot, Wal-Mart, BBQ Galore?
@CookingWithRy
6 жыл бұрын
I get mine locally from here: thewoodshedoc.com/
@Mickcotton
6 жыл бұрын
Oh Man just Fantastic 😇
@CookingWithRy
6 жыл бұрын
Still prefer low and slow, but this sure was good :)
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