Check out how to make brisket tallow (beef rendered fat) 👉👉kzitem.info/news/bejne/lWiVmGuNoZpod2U
@jerryl7137
3 жыл бұрын
This guy is a true pitmaster. He shows true techniques.
@TexicanaBBQConsulting
3 жыл бұрын
Appreciated try to keep this channel BS free lol
@jeans3490
4 жыл бұрын
Respect for having a legit sharp knife! Most people don’t. 🔪
@brendanmale5934
4 жыл бұрын
Ive watched literally 100's how of bbq videos & this has gotta be on of the most informative. Keep them coming
@SOLDOZER
4 жыл бұрын
Because 99% of the "how to" videos are from clueless people who learned from other clueless people.
@PrestonHelton
3 жыл бұрын
I agree. You’re giving away valuable stuff here my friend. Love it.
@SOLDOZER
3 жыл бұрын
Because most people making "how to" videos on KZitem have no clue what they are doing.
@14hnguyen
3 жыл бұрын
I was just thinking that. I even took Franklins class and this video is top notch.
@healthybodyawesomelife5640
2 жыл бұрын
Skillful and intelligent. With a kind heart.
@suddieparry3940
3 жыл бұрын
This guy is the best for this. People need to get over the whole keeping secrets thing in BBQ. People aren't gonna stop going to your restaurant if you tell them how you make your food. Theres no point keeping secrets. Recipes and techniques are for sharing
@chrisc8002
4 жыл бұрын
Perfect brisket! Thanks for the resting tip.
@AmmarTaicho
4 жыл бұрын
17:50 "How do you know if the brisket overcooked or undercooked?" - That is a very important question, thank you very much.
@kingkielbasa2991
4 жыл бұрын
Best zero to hero Texas style brisket video out there. Great job Max !!!!
@karpreece
3 жыл бұрын
First time anyone has properly explained why you have to be savage on the flat part that is sticking out. Usually people just say it will burn up. But now it makes sense that as it burns up it will start cooking more of the flat faster and sucking up moisture. Great video. Definately going to sharpen my knife more lol, and make that bullet shape!
@stjoejoe
Жыл бұрын
I don’t mind cutting it at all, I make burger out of the trimming. No waste good video
@sawyermontoya
4 жыл бұрын
One of the best start to finish brisket videos I’ve seen. Thanks for taking the time to share your knowledge
@robertozofrea6780
4 жыл бұрын
Best brisket video by far
@pitbull004
4 жыл бұрын
Oh man that brisket looks delicious. Great video by the way!
@MrTjcomedy
2 жыл бұрын
looks delicious! I really enjoyed watching this and I feel like I really gained some knowledge, so thank you for sharing your knowledge.
@TexicanaBBQConsulting
2 жыл бұрын
Thanks you might also like this one kzitem.info/news/bejne/qXyGsYJop52oqJg
@dominickfoster2422
3 жыл бұрын
Max, any chance you can do a video on the rest period of brisket? Like, what do you do once you pull it off, what things Franklin and others do. How they keep it in a food warmer and so on.
@TexicanaBBQConsulting
3 жыл бұрын
kzitem.info/news/bejne/qKCo1WpnioGKm6w
@PrestonHelton
3 жыл бұрын
You want to let it cool down slowly to 145°. Once it hits 145° you can put it in a warmer at 150°. Do not put it in a warmer or cooler at 205° or it will stay at 205° and keep cooking. If you think it needs more time, you can put it in the warmer/cooler and the carryover will allow it to continue cooking.
@benpierce2202
Жыл бұрын
Love your vids and always enjoy coming back to renew knowledge. Yours are some of the vids we'll be using to train our staff at MuleKicker BBQ. If you're ever in the KC area, look us up and I'll cook some brisket for you! I hope everything is going well in Egypt (that's where you are now if I'm not mistaken.
@TexicanaBBQConsulting
Жыл бұрын
Hey appreciated! I m consulting in California now , hope to see you soon
@peterandanntowle5959
2 жыл бұрын
This is a great video!
@user-kk9mn7yv9r
3 жыл бұрын
Forget tallow. Sanitizer is the secret to amazing brisket!!
@TexicanaBBQConsulting
3 жыл бұрын
Lol
@raulzocco9108
4 жыл бұрын
Grande Mauro sei il nostro orgoglio nazionale!
@TexicanaBBQConsulting
4 жыл бұрын
grande grazie spero di incontrarti presto
@seven0f9
3 жыл бұрын
Hi Max! Excellent Excellent video on brisket. I learned so much from your video. Thank you!!!
@TexicanaBBQConsulting
3 жыл бұрын
Appreciated!
@oscargarcia-rr4ee
3 жыл бұрын
Thankyou for sharing your passion with us.
@HuSmokin
3 жыл бұрын
Grateful for this video. Thank you for taking the time and walking us through this!
@dougofroguecookers2746
4 жыл бұрын
That was a great video. Great tip on the jerky. I use mine for Carne Guisada
@rickf.9253
3 жыл бұрын
Max, That is brisket perfection! Thanks for another great video. I've learned so much from you.
@TexicanaBBQConsulting
3 жыл бұрын
Appreciated
@timothysmith3528
4 жыл бұрын
Best brisket video out there!! Bark was perfect and the points cuts were super juicy💯👏🏻
@jamespringleii1534
3 жыл бұрын
Nice “butter” decoy…. 😜
@tommyroberts867
3 жыл бұрын
Very good video. Thanks, that brisket looks amazing..
@TexicanaBBQConsulting
3 жыл бұрын
Appreciated Tommy!
@lucapepe2439
4 жыл бұрын
Se un giorno tornerai in Italia verrei volentieri ad un tuo corso...adoro il texas e ovviamente il texas bbq
@tonehero85
4 жыл бұрын
Awesome breakdown on the brisket!
@mikhaelisrael5395
3 жыл бұрын
Wow I have learned more from you than any other KZitemr Question after you rest your brisket down to 145 I have a cambro cooler keeps temp for 6+ plus hoirshow long should i let it sit in there without over doing it?
@TexicanaBBQConsulting
3 жыл бұрын
Up to 8 h u good
@fagundes1212
4 жыл бұрын
11:10-11:50 is "gospel" folks.
@cup_and_cone
4 жыл бұрын
Invaluable information right here. Can you say what part of the brisket you are taking your temperatures at? Thanks Max!
@TexicanaBBQConsulting
4 жыл бұрын
Thankyiu! Usually in the middle of the point
@redbone7040
4 жыл бұрын
I buy briskets that doesn't need any of those trimmings from Kroger 1.99 lb to 2.50 lb but it's 1 out of every 6 or 8 to pick from the litter
@TexicanaBBQConsulting
4 жыл бұрын
Lol
@barfman7767
3 жыл бұрын
I would be careful if I were you... if Texicana BBQ laughs... is it "with you" or "at you"? Remember he works at Franklin's and preps and smokes over 1,000 lbs of meats per day. Much more than any other ordinary man. Knowledge and time = Experience... just about beats anything else. :D
@hoerz
4 жыл бұрын
I like your video a lot. Thanks for sharing!
@TexicanaBBQConsulting
3 жыл бұрын
Appreciate bud...
@RobsonGT
4 жыл бұрын
Beautiful! Really nice work.
@M1koBoss
4 жыл бұрын
Great Job Max! Nice video.
@raadkins16
3 жыл бұрын
Wonderful video ! If you are going to keep Brisket warm in a cambro (no temp control), about how much do you do you cool the brisketl down before you would put it in there?
@TexicanaBBQConsulting
3 жыл бұрын
Great question... 160ish
@2menandapig718
4 жыл бұрын
Did you say holding up to 17 hours? That’s around 20 total after it cools some, correct? Great video!!
@TexicanaBBQConsulting
3 жыл бұрын
Yes ideally I won't push it that far 12ish is ideal
@2menandapig718
3 жыл бұрын
Rough estimate of weight pre trim, post trim, and after cooked? What do you find is best weight to buy?
@MrAossola
3 жыл бұрын
Il Ringhio del BBQ 🍖 Top 🔝 complimenti Max
@noahbennett5420
3 жыл бұрын
Thank you
@CCCFellowship1
3 жыл бұрын
AS ALWAYS.....GREAT VIDEO...!!!
@TexicanaBBQConsulting
3 жыл бұрын
Appreciated
@frty9erzf326
4 жыл бұрын
GREAT VIDEO 👍👍👍👍 keep them coming please
@scottsouthwell4968
4 жыл бұрын
Excellent video Max. Do you have information on the warmer in your video ? Would like to look into one. Thank you an keep up the great work.
@TexicanaBBQConsulting
4 жыл бұрын
Hey thanks! There are many brand out there. The one in the video is an Oncan about 1k is cheap because is not indulated. Avantco is also cheap Vulcan Altosham are more expensive better insulation and setting www.katom.com/139-1000UP120.html?gclid=EAIaIQobChMIltHx4OOP6wIVS77ACh1eiQkIEAQYBCABEgL5l_D_BwE www.katom.com/001-C539HFC4.html?gclid=EAIaIQobChMImNeZrOOP6wIVj8DACh2OWg8uEAQYGiABEgKmofD_BwE
@ronaldkendrick6653
4 жыл бұрын
I need 2 of those
@gabrielfuentes782
4 жыл бұрын
Great video Max
@96816bassmeistha
3 жыл бұрын
thank you for this video! wondering what a good source is for 16 mesh black pepper online, do you have any in particular you like? thanks
@brisketwizard8004
4 жыл бұрын
When you are wrapping the brisket there is a container of "butter" on the table. At 15:43 you say the tallow and apple cider vinegar help to tighten up the butcher paper as much as you can. Did you edit out the part where you pour some tallow (Texas Butter) on the brisket before wrapping?
@TexicanaBBQConsulting
4 жыл бұрын
kzitem.info/news/bejne/lWiVmGuNoZpod2U
@PrestonHelton
3 жыл бұрын
When they do the beef ribs they splash some tallow on it when wrapping. Only seen max do that. Never seen it on brisket.
@bqthird
3 жыл бұрын
Shhh ancient Chinese secret
@vinnymozz
4 жыл бұрын
What temp are you holding the warmer at?
@TexicanaBBQConsulting
4 жыл бұрын
150
@savalascraftbarbecue
3 жыл бұрын
Thanks for asking good question 👍
@BBQberto
4 жыл бұрын
This is a great video. Thank you! Where did you get that hat??
@Manoahw
4 жыл бұрын
Wonderful work Mauro, always working wonders on your BBQ. #BrisketKing
@rcadelina
4 жыл бұрын
What's the best way to achieve a great smoke ring and bark? Also what is your go to smoking temperature?
@TexicanaBBQConsulting
3 жыл бұрын
Smoke builds up till 145ish heavy vlean smoke in the beginning of the cook and cold meat helps. Bark a coarsh mesh of pepper like 16 and above helps
@danielploy9143
3 жыл бұрын
@@TexicanaBBQConsulting I like your videos allot my friend. Question if you don’t mind so here goes. What is and looks like heavy clean smoke? Smells like?
@ftmhlcv4645
3 жыл бұрын
@@TexicanaBBQConsulting can partially frozen brisket in beginning of smoking help with moisture? or just very cold thawed brisket for smoke ring?
@abudy02
3 жыл бұрын
You really are my idol man i love what you do , I’m really into bbq but the bad thing that I can’t get my hands on on good smoker her where i live i checked fat stack smokers they are awesome but I don’t know if i can get them to deliver it her and if that is possible it will cost a fortune, any ways my man you just keep cooking some delicious bbq and all of the pit gods will be happy 😍✨
@TexicanaBBQConsulting
3 жыл бұрын
Thankyou my friend appreciated!! Keep on smoking!!
@geezer2tech154
3 жыл бұрын
I couldn't understand. What is the spice at time stamp 9:14? Thanks! Really enjoyed the video!
@TexicanaBBQConsulting
3 жыл бұрын
Seasoning salt
@danielh750
4 жыл бұрын
What does the paper do for the brisket compared to foil? Does it allow some smoke to still get on it? Does it allow the bark to be a little drier? Thanks! Awesome video buddy!
@TexicanaBBQConsulting
4 жыл бұрын
Foil protect less the brisket and the moisture can't excape as a consequence it can damage the bark. But that depends the way u set up te cook You could not use either of em and be fine
@PrestonHelton
3 жыл бұрын
Foil creates steam and cooks the brisket much faster and sorta melts off the bark. Once you’re at the wrap stage, 5-6 hours, you’re pretty much done smoking and it’s just about heat. The butcher paper allows the meat to be protected from burning but allows the bark to not steam out and become mushy.
@joechimento7934
4 жыл бұрын
Great video Max 🤘🏼😎
@bretkovacik9258
3 жыл бұрын
What type of black pepper do you use
@TexicanaBBQConsulting
3 жыл бұрын
Mesh 16 fiesta
@jairtunon2540
4 жыл бұрын
great video
@gregjones8453
2 жыл бұрын
Hey Max, when u wrap your briskets, do u put them back in the smoker meat side up so it will be easier to fill the flat for doneness?
@TexicanaBBQConsulting
2 жыл бұрын
No always fatcap up
@juancamacho9448
4 жыл бұрын
Great video! What temp do you keep the warmer at so that it doesn’t continue to cook the brisket?
@PrestonHelton
3 жыл бұрын
150°
@francescodox78
4 жыл бұрын
Very well done bro!! Grande Psycho!
@albertomolteni9088
4 жыл бұрын
Awsome! thank you bro!!!
@pierpaolopellerano805
4 жыл бұрын
Grande Mauro!!
@odeed
4 жыл бұрын
Best brisket video I have ever seen. Btw what temp do you cook at?
@odeed
4 жыл бұрын
@@TexicanaBBQConsulting Awesome, thanks for the response.
@matthewhernandez9184
4 жыл бұрын
@@odeed what temperature did he say?
@PrestonHelton
3 жыл бұрын
250° is typically where they’re at.
@davidchavarria2992
3 жыл бұрын
Great video, and great comments! Do you let your briskets come up to room temp before smoking? What are your thoughts on pre-seasoning brisket? How do you store your pre-trimmed briskets before smoking: naked or wrapped?
@TexicanaBBQConsulting
3 жыл бұрын
Appreciated. I let brisket go down to 160ish. Not a fan of preseasoning simply because I have to fo to many touches once brisket is loaded. Store in plastic container with lid on it to keep meat moist. Cold meat gonna have better smoke ring and smoke tastein general because smoke is attracted to cold and moisture
@davidchavarria2992
3 жыл бұрын
@@TexicanaBBQConsulting Thanks! Do you prefer to smoke cold/cool briskets or room temp briskets?
@twcbbarker
4 жыл бұрын
Do you still let the temp drop to a certain temp if you’re slicing and not putting in the warmer? I guess what I’m asking is do you have a rule of thumb on timing (resting for 1-2 hours) or is it based on internal temp after pulled from the smoker?
@TexicanaBBQConsulting
3 жыл бұрын
After one or two hours brisket is just cooling down not resting
@dagingsmokekb8005
3 жыл бұрын
I wonder...I saw some white powder @ liquid under the brisket when u wrapped it...it's tallow??
@TexicanaBBQConsulting
3 жыл бұрын
Not sure but some times I use it
@dubShels
3 жыл бұрын
You know he is legit by the pitmaster scars on his arms, reaching in the pit and hitting them off a hot rack.
@2005Pilot
3 жыл бұрын
Saw same thing! Recognized because he has more than i do!! Lol
@joestevens8975
3 жыл бұрын
I think he is a cutter. Or used to be
@rickf.9253
3 жыл бұрын
hahaha, you're right! I spotted that right away, because I have a matching one from my smoker.
@brooklynguy4810
4 жыл бұрын
Hello, what temp do you keep the warmer set at? Thx
@TexicanaBBQConsulting
4 жыл бұрын
About 150F
@dsbnwatchdogs
3 жыл бұрын
Bravo!
@licensetochill79
3 жыл бұрын
I could definitely see that you're a chef. All those wounds on your arm
@TexicanaBBQConsulting
3 жыл бұрын
Lol
@levirobinson6548
3 жыл бұрын
The spritz your using is it tallow and cider vinegar mix or just vinegar?
@TexicanaBBQConsulting
3 жыл бұрын
Only vinegar sometimes mixed with worchestershire sauce
@abudesai3762
3 жыл бұрын
@@TexicanaBBQConsulting it's ok to share the secret. Just wink if you use tallow 😉
@ANegativeSlur
3 жыл бұрын
@@abudesai3762 😂 He did literally mention tallow in the vid
@abudesai3762
3 жыл бұрын
@@ANegativeSlur maybe slip of the tongue 😉
@MrTjcomedy
2 жыл бұрын
How do you turn that into burnt ends?
@TexicanaBBQConsulting
2 жыл бұрын
Cut the edges of the moist in cubes
@rcadelina
4 жыл бұрын
Do you do 50/50 on salt and pepper? Planning to get my shaker ready for the weekend... How much paprika and celery salt do you recommend?
@TexicanaBBQConsulting
4 жыл бұрын
I like to put about 70%b.pepper 30%salt i consider celery salt just like salt paprika 2teasp.
@TexicanaBBQConsulting
4 жыл бұрын
@@joeybones314 i like to do 70% b. Pepper 30%kosher salt
@rcadelina
4 жыл бұрын
I have a 14 pound brisket to cook in 8 hours. What temperature do you recommend for my smoker and how many hours before I wrap?
@PrestonHelton
3 жыл бұрын
@250° you’ll wrap about 5 hours in at 165°-170°, or when it starts starting a bit, that’s the stall. You can bump temp up 20° or so for the remainder if need be for time. Don’t rush it. You’ll wish you’d stayed in it in the end. Looking for 205° or melted butter tender in the midsection of the flat. It’s the last holdover to tender up.
@newsrebel
4 жыл бұрын
What brand of knife is that?? Great video!
@TexicanaBBQConsulting
4 жыл бұрын
Thankyou those are just cheap dexter boning stiff knife check out my amazon store link in the description. There are many version more expensive than dexter. The difference is that u can resharp it less often. I usually use cheap knife because I use a resharper service.
@michele_4040
4 жыл бұрын
Ti stimo amico mio 🤘🤘🤘
@dominickfoster2422
3 жыл бұрын
@texicanabbq Recently saw a video where this guy is trying to break Franklin’s secret on making great consistent brisket . He says that Franklin sprays the butcher paper with beef tallow prior to wrapping and then re-wraps and adds more beef tallow during the rest. What are your thoughts from your time in Texas?
@TexicanaBBQConsulting
3 жыл бұрын
I Use to work at Franklin his secret is consistency
@dominickfoster2422
3 жыл бұрын
@texicanabbq that’s what I thought, but this guy thinks the beef tallow was the secret. Thanks for the info as always! When’s the next video coming?
@dominickfoster2422
3 жыл бұрын
@@tylerdurden722 what’s up with the hate? Based on what I have seen and his answer, which answered the question, I agreed. Did you work at Franklin’s?
@TexicanaBBQConsulting
3 жыл бұрын
@@dominickfoster2422 sometime soon very busy with a new opening longhorntexasbbq New Cairo
@sz8558
2 жыл бұрын
Bro i love ur channel but u need a better mic
@TexicanaBBQConsulting
2 жыл бұрын
Thanks, more recent videos are better
@craigwilliams1577
3 жыл бұрын
Do you rewrap the brisket before you put it in the warmer
@TexicanaBBQConsulting
3 жыл бұрын
No
@craigwilliams1577
3 жыл бұрын
Thank you
@ED6499.
3 жыл бұрын
What temperature do you set the warmer on
@TexicanaBBQConsulting
3 жыл бұрын
150ish F
@barfman7767
3 жыл бұрын
Look at his arms, those are burn scars from all the years of doing BBQ... he is the real deal compared to all those guys who has tattoos. :D
@TexicanaBBQConsulting
3 жыл бұрын
Lol
@imprezivr61
3 жыл бұрын
Hey max! Are you doing 60/40 pepper/salt by volume or weight? Thanks man
@TexicanaBBQConsulting
3 жыл бұрын
Volume cups
@imprezivr61
3 жыл бұрын
@@TexicanaBBQConsulting thanks max. Much appreciated
@bbqnalenha2172
3 жыл бұрын
Bom sensacional top top Zeraaa
@maryfrancis3
4 жыл бұрын
What was in the spritz please? Did I hear cola? Anything else? Thank you :) :)
@PrestonHelton
3 жыл бұрын
Apple cider vinegar.
@dominickfoster2422
3 жыл бұрын
Also what's the max time that you can hold a brisket in a food warmer.
@TexicanaBBQConsulting
3 жыл бұрын
17h max better no mote than 12 warmer at 145
@dominickfoster2422
3 жыл бұрын
Awesome. Thanks! I over did it then. Little over 20 hours in the food warmer at 140-150. One of the briskets went from tender when I put it in the warmer to the flat getting super hard and dry. The bark also turned hard. Do you just keep the brisket wrapped in butcher paper when you put it in or do you wrap the brisket and butcher paper with foil when you put it in the food warmer? Are you putting water in the food warmer and turning on the humidity setting?
@TexicanaBBQConsulting
3 жыл бұрын
@@dominickfoster2422 yes wrapped most important brisket internal temp has to match the temp of the warmer otherwise carryover will overcook it. Water pan yes but not vital important
@dominickfoster2422
3 жыл бұрын
Texicana BBQ I let them rest until the internal temp hit 145, took about 5 hours, then I put them in the food warmer with the butcher paper that I wrapped them after they came out of the stall. So throwing them in with just the butcher paper is good or do like they did in your video with Terry Blacks where they also wrapped them in foil?
@TexicanaBBQConsulting
3 жыл бұрын
@@dominickfoster2422 yes but at Blacks those warmers are more open than closed during service they need foil to keep em warm
@nasaga88
3 жыл бұрын
Ciao… se ad esempio in un attività si toglie il brisket dallo scaldavivande e se ne vende li per li una metà… si rimette nello scalda vivande? O cosa? (Se ad esempio non si ha un flusso ininterrotto di clientela)
@TexicanaBBQConsulting
3 жыл бұрын
Si e’ un continuo avanti ed indietro dallo scalda vivande , potresti usare anche una gastronom in metallo senza coperchio son una lampada scalda vivande ad infrarossi , come quelle che usano nei ristoranti una volta pronti i piatti. Io preferisco lo scalda vivande.
@ANegativeSlur
3 жыл бұрын
He says “The tallow and the apple cider vinegar, they’re gonna help to tighten it up as much as you can”. Does not show him adding tallow to the wrap. Omitted on purpose? Another YTer has let this “secret” out of the bag recently. Amazon ran out of wagyu tallow the weekend that vid premiered
@TexicanaBBQConsulting
3 жыл бұрын
If people think that a success of a restaurant is based on tallow who am I to judge but on my humble opinion doesn't sound right. The only secret is consistency and hard work, and I use to work in that very place... Tallow is used in many ways in bbq I made a video about it a while back. Running a successful restaurant and a youtube channel are two different animal. Cheers
@ANegativeSlur
3 жыл бұрын
@@TexicanaBBQConsulting I agree. Everyone could know exactly what their favorite restaurant does down to the milligram of salt they add to a dish and they would still wait in line hours to eat at that restaurant. Knowing and doing are two very separate things. Love the content. Keep up the good work!
@benwagoner9741
3 жыл бұрын
@@TexicanaBBQConsulting when you referenced tallow you meant the fat rendering inside the paper, correct? I loved your video!!
@matthewhernandez9184
4 жыл бұрын
Can you wrap it before 170?
@TexicanaBBQConsulting
4 жыл бұрын
If your bark is set and ur fat cap feels soft yes . I wouldn't wrap before 160.
@jeffreygwinn5081
4 жыл бұрын
Good day, what pepper is that you use?
@TexicanaBBQConsulting
4 жыл бұрын
Mesh 16
@jeffreygwinn5081
4 жыл бұрын
@@TexicanaBBQConsulting Thanks Max!
@jonathanmartin6943
3 жыл бұрын
Ok, you said you can hold the brisket in the warmer for 8-17 hours once it has cooled to about 145? I don’t have a warmer that can go that low. What else can I use to hold the brisket?
@TexicanaBBQConsulting
3 жыл бұрын
A cooler with lil hot water inside as long you don’t open it you gonna be ok . I don’t like rest briskets more than 8/10 h
@jonathanmartin6943
3 жыл бұрын
@@TexicanaBBQConsulting ok thanks. I was thinking about a cooler but didn’t think of using hot water.
@jonathanmartin6943
3 жыл бұрын
@@TexicanaBBQConsulting ok one more question. When the brisket comes off the pit to cool on a rack do you unwrap it or leave it wrapped? Or do you just re wrap in new paper right before it goes into the warmer? Sorry for all the questions 😬
@TheKnealing
3 жыл бұрын
What temp for the warmer?
@TexicanaBBQConsulting
3 жыл бұрын
150ish f
@wilmarsaenz7673
3 жыл бұрын
Sudtitulos a español para ver
@lyleswavel320
4 жыл бұрын
13 pound brisket, now trimmed, 8 pound brisket
@gdzan_man1459
3 жыл бұрын
What temp were you running the smoker at?
@TexicanaBBQConsulting
3 жыл бұрын
250/260 after wrap 300
@gdzan_man1459
3 жыл бұрын
@@TexicanaBBQConsulting thank you
@ZionSpectrumReacts
4 жыл бұрын
Cook time and temp? Please,great video
@TexicanaBBQConsulting
4 жыл бұрын
250/260 once u wrap 3 hours at 290 /300 total about12ish
@ZionSpectrumReacts
4 жыл бұрын
@@TexicanaBBQConsulting thank you
@gregjones8453
4 жыл бұрын
Hey Max, I cooked a prime brisket yesterday, and I just can't seem to get the flat to ever come out right. I pulled it at 202-203, but it was still dry. Should I start taking it out at higher internal temperatures. I still am having trouble knowing where to probe. I put in 3 probes yesterday. In the middle between point and flat, it was saying 171 where as the side of the flat was saying 191 and the point was saying 197. It's so confusing. I cooked this on a weber summit charcoal grill at 250 degrees. How can I achieve to cook a perfect brisket where the flat and point are both moist?
@TexicanaBBQConsulting
4 жыл бұрын
Did the flat felt thigh?
@gregjones8453
4 жыл бұрын
@@TexicanaBBQConsulting huh
@WaynesWorldProductions
4 жыл бұрын
202-203 is usually a good temperature to pull a brisket, I would also feel it and if it feels nice and relaxed and doesn't have much spring in it then your good to go. Some briskets seem to still be a little dry even though you cook it right, I feel like that has to do with inner muscular fat content, some briskets are just more marbled and fattier on the inside. Temps can definitely be confusing, I usually just shoot for right in the middle where the fat cap meets the lean. More than likely you are getting those drastic temp difference because of your Weber, the brisket probably fills up your cooker and have parts of the brisket close to the sides of your Weber which is just radiant heat
@PrestonHelton
3 жыл бұрын
Over charcoal you have to be careful not to be over the heat and go fat cap down to protect it. Your fire should be opposite your brisket and rotate as your coals burn around. Also, a water pan is crucial. You may consider injecting with charcoal to offset the heat and add moisture. Might want to wrap in foil also to lock in some moisture as well. Wrap at 165-170 (5-7hrs) then watch temps out to 205 or till melted butter tender. Main holdover will be in the mid flat area. 3”-4” from end.
@aliveandwell2078
3 жыл бұрын
That knife cuts like butta!!
@BourbonBladesBarbecue
4 жыл бұрын
About 8 hours to get to 170 degrees?
@TexicanaBBQConsulting
4 жыл бұрын
Ish heavy on the iish
@SheWantMee
4 жыл бұрын
Dai anche lezioni private a pagamento?
@TexicanaBBQConsulting
4 жыл бұрын
Ciao scusa il Ritardo.. si dovrei tornare in Italia per una consulenza appena possible puoi tenerti aggiornato su I miei spostamenti u Instagram e Facebook texicanabbq ciao!
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