Video

I really hope you all really evaluate the prices and economic situation when you vote this time. Even a diehard leftist must realize this wont work. How long can we stand these prices??? You may not like Trump, but he really is the best option we have. God bless America!

I will have to try this without sugar.. How about adding garlic? Thanks

An hour at 350? 🤔

Looks great!!! Thank you for the video!

He had to put a egg on top omg!! Wow!! Amazing. 😮

I don't trim briskets and I don't take that skin off the back of ribs I actually like the crunch and contrary to popular belief the seasoning will work its way through the skin actually it's a membrane on the back of the slab of ribs. when I first started cooking briskets like 20 years ago whether it's on a smoker or in the oven the fat is what endeared me to the brisket. that baby is self-basting now I will trim it a little bit before I slice it up after it has the appropriate time to rest when it comes out of the smoker. but when I cook it in the oven sometimes all of the fat and drippings that render I make potato soup with it with cream or half and half. anyway I never understood the trimming of the brisket that's the beauty of it it also protects it keeps it moist it's like a kind of a heat and smoke barrier if you're smoking for like 18 to 23 hours

I never trim and I never wrap and have won every competition I have ever entered over 20.

That’s a nice smoker 👍👍 Have you used heb bbq aluminum foil? Thick foil.

10:00 ummm……..um..um..um

I give it aPERFECT 10

If Creepy Uncle Joe gets back in the White House for Obama’s 4th term, best to open a bread and water truck. It’s all we will be able to afford

I never trim brisket or tri tip….flavour!

Good stuff, maybe time to get the kettle with the accessorie. I already have the the weber smokey mountain, it's a great piece of equipment for the last ten years, but I'm getting older and this is much easier and looks like a great result without the hassle.!

Remove little fat if to thick...

I do 185 for 7 hours then to tin foil...Just me...Then 3 hours @220 degrees

I don't trim as always good..5 years now...Other than fat...

As a retired chef of many decades, I still love to watch different chefs and their methods. Joe, you have been one of my favorite bbq youtubers. You're very talented and just seem like a good guy. I'm sorry to hear of your truck closing. I wish you well with your future and hope you stay in bbq in some way or another.

That spritzer is nice, what is it?

That looks SO good!

Great job,Joe, but l’ll keep trimming mine. Although the ribs looked juicy, they also looked way, way overdone. I like mine with a little bite not falling all apart like that. Good comparison test though.

1 hour for burgers is tough not gonna lie

Subscribed. We bought half a cow last fall. We’ve got a brisket in the freezer that I’ve been wanting to get on the Treager for a while. You’ve inspired me and I’m gonna go pull it out of the freezer right now! 👍

Why is the 640 your “workhorse” and not the 1500?

Love the music.

I almost unsubscribed from you channel for recommending thes ripoff artists who charge 12.63 per pound for chicken. Sell you soul much?

Crazy how juicy it came out considering a lot of moister came out with the dry ageing process

Joe, do you ever inject a brisket? I use a beef broth with onion poweder, garlic powder and cayenne. More flavor in evey bite

I’d still score it.

Is the flavor better this way?

If I ate 'pig', I would be all over this... :-(

I haven't smoked a brisket since they were dirt cheap, back in the 90's and they were dirt cheap! I never even heard of trimming back then, but they always turned out great unless I screwed up the cook!

Nice job. What was the final internal temp when you removed ?

5.5mm thick?? 😱 Maybe 0.55mm? Else it is as thick as macaroni.

Creating a smoked Texas brisket, especially using a confit method, is an art that involves time, patience, and attention to detail. Here's a recipe to guide you through the process

Aloha

Joe, you handle that brisket just like your baby…

Do you need more tallo, the brisket is already covered with it.

Way tooo much tallow

Best looking Kamado brisket I’ve ever seen. Looks as good as an offset cook!

Great cook ,but we need you to do more direct grilling videos 🙏🏻

Way too much black pepper

That brisket is mostly trimmed, just not by you

Never trimmed, don’t intend to. They are always juicy with lots of flavor. You mentioned how it looks…..I don’t cook for looks. Just by the manner you prepared it, that’s a ten.🫡 Nice job.

Subscriibed!

Nah. The crunchy outside is the best part, don’t soften it with tallow!!

If fat is flavour - why would you ever trim it off?

Fat free = flavour free

At your food truck anytime soon 😮

Are you going to sell those sausages at your food anytime soon. To try

Just because you cooked it with the fat, doesnt mean you have to eat all the fat. I eat all the fat, its just sooo good!