Be sure to check out the other videos in the "how to smoke a brisket series!" Fire Management: kzitem.info/news/bejne/tJqwr52wbGafdKw Part 1, Trimming & Seasoning: kzitem.info/news/bejne/zHujnaV-fGmKeWk Part 3, Wrapping & Finishing: kzitem.info/news/bejne/tWl4nnptjaGBf6g Part 4, Cutting & Serving: kzitem.info/news/bejne/om-CyJl8bJahm44
@grillaholics6290
2 жыл бұрын
🔥
@Draft2win
Жыл бұрын
I like to hold mine in a souvide bath at 155 till serving time. Normally 16ish hours. Talking about river flowing juices. Great job and looking forward to future cooks.
@FattysFeasts
Жыл бұрын
Ugh, that sounds amazing. A souvide is definitely something I need to look into.
@Draft2win
Жыл бұрын
@@FattysFeasts I went through your video list. I just realized your tubby time. Man. Props. You look amazing. And love your progress through KZitem and of course covid. But that’s what got you started. Congratulations.
@FattysFeasts
Жыл бұрын
@@Draft2win Thanks man! It's been a long challenging road, but I'm beyond grateful to have the support of people like you. It's what keeps me going!
@FishNChipsNGuacamole
Жыл бұрын
Hey I use a Webber kettle, and personally fat side up works better FOR ME. I keep my coals in a basket to the front of the kettle and my brisket to the back where my vents are at. And the top definitely gets the brunt of the heat. Just my own observation. But I’m usually cooking briskets on my highland now a days. Just thought I’d share my own experience.
@FattysFeasts
Жыл бұрын
Glad you enjoyed the video and thank you for sharing your experience! I always love hearing the different methods people use. That’s actually pretty interesting, as you’re not technically putting it directly on top of the heat.
@diggindiggenit6540
2 жыл бұрын
Just subscribed, nice job on the brisket, you know how many people wrap the meat and take it out and wrap it in a towel then put into a cooler? I have done that like a dozen times with good results But this last time I tried something different that worked even better, after the wrap and finish cook I timed the heat/fire with what should have been the take out/removal of the meat and what I did was close down the top stack seventy five percent and just left one inch wide bye three inch tall fire box vent opening and let it sit overnight (it was a late start with the cook so like two hours before dark I did this process) woke up opened the fire box and could feel minor heat, shuffled the coals seen some amber glowing, opened the lid to the cooker and removed the brisket, took it in the house and man it was like jello! I mean tender city and quite warm, when I cut it the strips would break in half just bye lifting one up in the middle. On the cooker I have though its 1/2" thick fire box and lined with fire brick so the coals take a long time to go out and it's over sized compared to the cooking chamber, it's like two feet bye two feet and twenty eight inches long for a sixty gallon chamber. Have you ever thought about using some type of fire brick or insulation in your fire box? I tell you makes a huge difference. have fun
@FattysFeasts
2 жыл бұрын
Thanks for the sub! You have a very interesting concept. With an insulated firebox it would definitely work well, but mine loses heat quickly since it is not. I have fire brick in my cooking chamber, but maybe I will try putting some in the firebox. That is also pretty awesome that your firebox is 1/2 inch...DAMN! My only fear with your brisket is you may have overcooked it. It shouldn't fall apart as soon as you pick it up. You just want a little bit of pressure to pull it apart. But I love your idea with that stuff and I'll have to give it a try. Happy smoking!
@privatephilco5337
5 ай бұрын
Are you doing fat side up or down in this video?
@FattysFeasts
5 ай бұрын
Fat up, but like I said, it really depends on your smoker.
@privatephilco5337
5 ай бұрын
@@FattysFeasts Thanks for the reply. I am right now, as I type, doing my first ever brisket on my Pit Boss Pellet Grill. I am doing fat side down. 5 minutes ago, after 13 hours, I wrapped it. Now the internal temp just hit 190 I'm exited to see the end results. Thanks to people like you that put us these videos, it gives us newbs hope LOL
@FattysFeasts
5 ай бұрын
@@privatephilco5337 BBQ is definitely a learning curve. I cant express the amount of frustration I've had LOL. How did the brisket turn out?
@privatephilco5337
5 ай бұрын
@@FattysFeasts I ended up with a total smoke time of 20 hours. I decided to wrap it when it hit 190 and the bark was nice and dark. I also rested it for 4 hours before unwrapping it. It turned out so good! It was so moist and juicy, I did the test of laying the slice on my finger, it drooped over, just about touching the ends over my finger, it just pulled apart with a little tug. I'm so happy with the outcome. I uploaded a short video of it if you're interested. kzitem.info/news/bejne/tYanuomoo1-bmpg
@haroldhughes8815
2 жыл бұрын
💥 p̲r̲o̲m̲o̲s̲m̲
@FishNChipsNGuacamole
Жыл бұрын
Great video btw.
@aqr3091
Жыл бұрын
Hello, I just got the Joe's smoker bandera any tips for maintaining the heat? I don't know if because of the shape it changes the heat levels.
@FattysFeasts
Жыл бұрын
Yeah that's an interesting design. I would definitely do a practice run before doing anything else and see how it does when you put a split on, open dampers, etc. The airflow won't be the same as an offset like mine, but that may actually make it easier since the heat is basically just rising. Also try making some biscuits and see how even the cooking is between the top and bottom of the chamber. I actually will have a video coming out next week where I do a biscuit test on a new smoker, so you may want to check that out. Once again, won't be the same as yours, but it will at least give you an idea of what to do. Hope that helps!
@aqr3091
Жыл бұрын
@@FattysFeasts Thanks a lot, will do and greetings from Costa Rica!
@FattysFeasts
Жыл бұрын
@@aqr3091 I hope the weather is a little bit nicer there than here!
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