I need to be involved with this family and their delicious foods.
@66RuStBucket
4 ай бұрын
Thank you!!! I'm @ 159°F as of right now. I've only done 5 briskets In my time smoking. My bark isn't set yet. All my previous didn't come out the way I wanted. This one is turning out great so far.
@notrbh
9 күн бұрын
Hey how'd it come out? I did my first rack of ribs and they turned out like shite 😂😂
@williamhermann6635
6 күн бұрын
I am currently on my 2nd brisket attempt and im sitting at 160 degrees. 1st attempt went terribly wrong and was terminated at around the 3 hour mark so this is going to be my first completed brisket. Been looking forward to this day for a really long time and now its here. Feels good man.
@kurtniederstadt97
Жыл бұрын
Amen Sister!! You are so right! Soo right!! Smoke on!! Bark is everything, flayver bits to entice your bite!!!👍🏻
@rachelbernhard3334
6 ай бұрын
Excellent advice, thanks for sharing. Love your bbq knowledge 💯
@dagom3
Жыл бұрын
Great video. Short and informative.
@bigwill9421
9 ай бұрын
That Smoker is Awesome..!!!
@jaskeda
21 күн бұрын
I think your brisket is to soft outside
@JuanMartinez-df1lc
6 ай бұрын
Good information😊
@charliecruz4505
Жыл бұрын
Valuable BBQ Advice !! 👍
@Prairiebbq
6 ай бұрын
My goodness, sounds like you’ve been to one of my barbeque classes. 😄😄😄. I’m sure like to know where this “wrap at 165” came from, I never heard it until about five years ago and now it’s everywhere. Great content as always!
@joshmedina5471
6 күн бұрын
That smoker is badass!!! 🔥🔥🔥🔥
@armantorosian8757
7 ай бұрын
I never wrap mine
@cldaustintx
Жыл бұрын
Great advice
@chrisuecker4280
9 ай бұрын
Roof roof the bite has to be louder than the bark! Great advice
@garytom1935
Жыл бұрын
I love good brisket 👍
@TheCasualRailroader
6 ай бұрын
Seems like very sound advice
@TBrown-yu3of
3 ай бұрын
165 is typically pre stall and going to be way too early 95% of the time. Still a lot of moisture in the meat at 165, and wrapping that early will almost guarantee bark loss. You’re typically going to warp closer to 180 once you’ve pushed through the 155-170 stall.
@freeangel5221
13 күн бұрын
Great advice to know. Most ppl won't give the secrets away.
@Ryan-pu9yw
6 ай бұрын
Good advice
@kevinstogner9477
5 ай бұрын
Ahhh, A little competition for them boyz at Pitts & Spitts. Nice selection.
@rod4758
8 ай бұрын
and just when i thought i had it all figured out
@Mynewhandle420
Жыл бұрын
Thx for this
@JM-fc9gm
Жыл бұрын
Good tip😊
@DMA1512
5 ай бұрын
bark starts with a good trim.. could use a lil work.
@RR-ue4im
9 ай бұрын
❤❤ thx 🙏
@Doesittaste
2 ай бұрын
Very smart🎉
@leonlamar8341
6 ай бұрын
When my girlfriend starts to get done, I always like to poke around a little bit just to see if her internal temperature is just right.
@roberjohnsmith
5 ай бұрын
Underrated comment
@bryanstone1759
5 ай бұрын
Lol nice
@Xyd641
Жыл бұрын
You know that you made me very hungry 🤣
@MarriedtoBBQ
Жыл бұрын
That’s the goal 😉
@D-QuavisJacktheratrix
4 ай бұрын
I need to try this next time. I think you have a good point. Lol get it!!??
@quantumaquatic1767
Жыл бұрын
Every brisket is different for sure it all depends on how much fat is on there. I don't trim my brisket at all except for any skin or tendon that's it
@bigred1964b
Жыл бұрын
👌💯
@deezroastedchestnuts189
6 ай бұрын
That's why you're an overweight ,diabetic with heart disease.
@tiredgrouchy8943
5 ай бұрын
Truth!
@dkillahster
9 ай бұрын
You lost me soon as I seen your grill open up… my jaw dropped and I couldn’t even hear anything you said after that lol
@KR-lo8rh
6 ай бұрын
*saw
@lorenperry3726
5 ай бұрын
@@KR-lo8rhyou are correct.
@BruhBruh-wc6qv
5 ай бұрын
Why?
@dkillahster
5 ай бұрын
@@BruhBruh-wc6qv good Ass food. Tf you mean
@shevellelewis4510
4 ай бұрын
@@BruhBruh-wc6qv...dirty smoke probably
@FarmerJimbob
5 ай бұрын
Good service
@geoffschortgen1880
Жыл бұрын
That's awesome, you guys are doing food science! Record your findings and share
@jtaco4101
9 ай бұрын
Well she pretty much said it's more art than science lol. But yea, good food I'm sure.
@Dan-ez6dr
Жыл бұрын
Texas crutch 🤣👍👍
@Max-uu2gs
6 ай бұрын
No it's about temperature first ❤ 😊 .
@altondubose3415
Жыл бұрын
Well that was helpful
@gideonharris9755
6 ай бұрын
??? Thanks for clarifying that
@armedpotato3617
9 ай бұрын
Temperature is a safety thing. Looks and feels is a culinary thing
@roberjohnsmith
5 ай бұрын
Finally a real chef. You can't teach a pallet, or a good eye. This type of intuition can only come from experi3nce
@rubenlopez9355
5 ай бұрын
Make sure the batk stays put 🎉
@enyceofnyc
7 ай бұрын
What do you think of the Goldie’s method? They only wrap at the very end before resting.
@keithfritz1990
11 күн бұрын
How much bark ? Is to much bark for one piece of meat?
@okaydude2863
5 ай бұрын
I agree; I have made this mistake.
@kevinstogner9477
5 ай бұрын
Dad taught ya well.
@csp4454
5 ай бұрын
Just let me eat some, i aint worried about that bark😂
@joecastillo4694
5 ай бұрын
Hope your fingers are clean!!!
@DieusF250
9 ай бұрын
Doing a brisket in a bag on a smoker tomorrow!
@derricksmoothy4392
5 ай бұрын
Pit Masters have been sayings this for decades 😶😶😶
@dustinmn5265
9 ай бұрын
Sounds like it depends on your fire.
@JoeGutters-wl3nt
6 ай бұрын
Your smoker is next level!
@robinhoodlum7180
5 ай бұрын
LOOK AT ASSASSIN SMOKERS , UNDER GRILLS, THE 7FOOT , SAME BUT CHEAPER
@rolfmuehlbauer5351
3 ай бұрын
Oh yeah
@rhino5551212
Жыл бұрын
Sometimes the meat decides is 💯
@markrichardson1657
Жыл бұрын
really doe, never use a thermometer
@bigred1964b
Жыл бұрын
35 years no wrap😳
@roberjohnsmith
5 ай бұрын
You're missing out. Straight up. Wrapping is your chance to take a great brisket into an amazing brisket. Plus this is where you can add extra flavor to infuse. Beef tallow, butter, duck fat, add that to the wrapped product. Makes it next level
@doudoune8035
8 күн бұрын
So then... why take the temperature at all?? If the look and feel is the ultimate parameter...?
@johnme4443
Жыл бұрын
Looks awesome ,but I’ve always been taught growing up wrapping is a crutch.?
@MarriedtoBBQ
Жыл бұрын
Wrapping in aluminum foil is often referred to as the “Texas Crutch” because it can help speed up the cook. I’ve never heard butcher paper referred to as a crutch, but I’m sure someone likes to complain lol
@epistemologyphilosophy7791
Жыл бұрын
@@MarriedtoBBQ great incite and information as always, you actually think about how to explain information to people who aren’t that familiar with barbecue and I’m sure a lot of people appreciate that!
@MarriedtoBBQ
Жыл бұрын
@@epistemologyphilosophy7791 I get so much hate on this app, but yeah - my main goal on my other platforms (TikTok and IG) is to be a teacher. I don’t ever say my way is the only way, but I’ve been smoking meat for a long time and I like to share what I’ve learned ❤️
@KwatrainRoyal
6 күн бұрын
What does it mean if it sticks to your finger?
@MarkieMark81
9 ай бұрын
I think this video proved that temperature is everything…
@tomsmith2331
11 ай бұрын
And you have the best smoker in the business PITMAKER !
@kdawg-ml4mb
7 ай бұрын
So do you wrap when the bark transfer to your finger, or when it stays put?
@andygolden5719
6 ай бұрын
Stays put
@uboii
22 күн бұрын
Is it bad to wrap even before 165?
@jesuschrist7833
Жыл бұрын
“Don’t wanna be Ripping the bark off the brisket.” Ima take a fat guess and assume you’ve never had Brisket Bark Jerkey?
@MickeysGoldenyEARS
Ай бұрын
Never made a brisket that had leftovers.
@bigb9332
Ай бұрын
Y'all still wrapping brisket😂
@kalebmcgarvie2007
9 ай бұрын
Dishes
@ruizft
15 күн бұрын
Your clean long nails tell me that I shouldn’t listen to you. lol
@mangoslayer1999
9 ай бұрын
Always wrap your meat boys, no matter the temperature 😂😂😂😂😂
@brandonpierce4472
8 ай бұрын
Brisket was to hot to cut, that’s why that bark still came off while slicing, like the channel though.
@Fucdaworld
9 ай бұрын
Who hairy as arm I just saw 😂
@phaqq
6 күн бұрын
Texas crutch...WTF. I don't know ANYONE who would do that to brisket, you might as well be making a pot roast.
@Rag65
8 ай бұрын
Fat Side Up or Down?
@billd.7395
13 күн бұрын
This is sound advice 🫡
@user-oi4ks7yz7q
10 ай бұрын
Looks super yummy 😋🤤🤤
@scroogemcduckenjoyer
Жыл бұрын
Alright dumb question from a non-american wanting to try low-n-slow smoking : Why do we need to wrap the meat, what happen if i didnt wrap it, what does it do exactly? Also what's the different between using aluminium foil vs butcher's paper? Thanks! Sorry if it's a bit mundane
@bigred1964b
Жыл бұрын
I've smoked over 30 years and no wrapping had great results 💯
@jsb2277b
Жыл бұрын
Why does my bark end up sticking to the butcher paper?
@nathanael5606
Жыл бұрын
what kind of rub do you use?
@jsb2277b
Жыл бұрын
@@nathanael5606 it seems to happen regardless of rub but last time it was Hardcore Carnivore black and half of the bark on the fat cap side got ripped off. This was after a several hour rest too
@nathanael5606
Жыл бұрын
@@jsb2277b One possibility is that you are wrapping too early. If you wrap early, too much fat will render inside of the paper causing the bark to loosen and sometimes fall off
@rxw5520
Жыл бұрын
more based off when the fat is yellow and jellified than just the bark setting
@halpwr
Жыл бұрын
But in the other video you guys didn't wrap and it was too dry..
@cgyj
Жыл бұрын
Meat whisper I guess
@cardsfighter2
6 ай бұрын
No
@Trpr-dw4wx
5 ай бұрын
Nobody has ever ripped the bark off. Lol tf u talking about
@simonlocklear717
Жыл бұрын
I've not been mean or anything but that one look kind of burnt...lol..
@flix8743
Жыл бұрын
It’s bark not burned
@alexsantiago604
2 ай бұрын
I don’t wrap
@mt8956
24 күн бұрын
Do you get like a dry corner? I have gotten the corner dry but every else good
@eliascurrier1353
5 ай бұрын
You need to work on your trim
@blaschavez6560
9 ай бұрын
No help for newbies
@edwardvanhook6729
Жыл бұрын
Texture and flavor is more important than a damn bark and wether the bark is soft or hard you still have the flavor so it’s really not that important just my opinion only cooked over 75 briskets for different occasions
@errolm8313
6 ай бұрын
You clearly don't BBQ
@user-ci4om8ce1x
Жыл бұрын
This shows how little you know
@Daniel-zv4to
Жыл бұрын
Sounds like youve never cooked a brisket. Well not a good one anyway
@JascharJames
Жыл бұрын
Why the fuck are there so many people out there cooking brisket? Jeeezus, I'm anticipating a Double-Double. Doesn't take a day and I'm busy.
@Beskar181
Жыл бұрын
Basically set it & forget it. Set temp probes in it. Do something else around the house & check on it occasionally. Heck, you can set it to cook while you sleep if you know what you're doing tbh lol.
@fredmertz1791
Жыл бұрын
Funny, I like how brisket looks... but I won't eat it. I'd rather have a MR bone in ribeye.
@Coastlyfe
Жыл бұрын
didn’t ask
@fredmertz1791
Жыл бұрын
@@Coastlyfe I wasn't wait8ng for. You to ask. I made an opinion.
@Error-bj1yi
Жыл бұрын
Why does some lady who’s married to a guy who grills try to tell us how to grill
@errolm8313
6 ай бұрын
She's married to BBQ
@cuwhereyouare2855
6 ай бұрын
So ugh, do yall have feeling in yalls hands?
@bighitterdaddy2318
4 ай бұрын
You can’t bbq! Ur brisket looks wack
@mohamedelsayed2068
12 күн бұрын
Thanks for nothing
@jaylove9844
4 ай бұрын
That overpriced meat is not worth the time or money
@mt8956
24 күн бұрын
I used to buy it under $1.90 lb less than 10 years ago, man it got expensive. It’s however a cheap way to feed many people. I honestly grind Brisket for burgers or Brisket + pork butt for sausage.
@user-el2cv9lv7n
8 ай бұрын
Make it healthy don't do the bark
@theMarhaenist
9 ай бұрын
Carcinogen Bomb
@errolm8313
6 ай бұрын
Oh quiet yourself
@Jaba207
8 ай бұрын
You don't need to wrap brisket. Just be patient, You make BBQ unapproachable.
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