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Brisket Medic
United States
Registrace 11. 02. 2020
BackYard BBQ and More!
A man of many hats, nickname gotten while in medic school for BBQ CookOffs.
I cook on many different grills, the Green Mountain Grills- Jim Bowie, Ugly Drum Smokers - Home Built, Stick Burner Off-set- Home Built, Akorn Ceramic Grill, BlackStone Flat top, Ammo-Can Steak Grill- Home Built.
I want to ENHANCE YOUR BACK YARD BRISKET experience! I want to share with you as I grow, as I learn and as I continue to grow.
Please join us in this journey.
Follow along, enjoy some trips, jokes, and even some first responder news/updates and clips.
-brisketmedic
Contact me directly for ideas, comments, suggestion, partnering, sponsorships @
brisketmedic@gmail.com
A man of many hats, nickname gotten while in medic school for BBQ CookOffs.
I cook on many different grills, the Green Mountain Grills- Jim Bowie, Ugly Drum Smokers - Home Built, Stick Burner Off-set- Home Built, Akorn Ceramic Grill, BlackStone Flat top, Ammo-Can Steak Grill- Home Built.
I want to ENHANCE YOUR BACK YARD BRISKET experience! I want to share with you as I grow, as I learn and as I continue to grow.
Please join us in this journey.
Follow along, enjoy some trips, jokes, and even some first responder news/updates and clips.
-brisketmedic
Contact me directly for ideas, comments, suggestion, partnering, sponsorships @
brisketmedic@gmail.com
Never Go Out For Steak Again! #BrisketMedic #UncleStevesShake
Never go out for steak again!
This Walmart steak will blow your mind!
#brisketmedic #unclestevesshake #weberkettle
You’ll never want to pay for steak again when you can make it this good, at home; for cheap and EASY!
Smokey Woods smokeywoodsbbq.com
Big Wick’s Glaze https:www.bigwickstx.com
Texas Oil Dust www.texasoildust.com
Uncle Steve’s Shake www.unclestevesshake.com
Check out our articles and in-depth videos on techniques and tips on our NewBreak Page newsbreakapp.onelink.me/2115408369?pid=mp_1590428&msource=mp_1590428 .
Email all inquiries to brisketmedic@gmail.com
#brisketmedic #brisket
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Old Country Pecos Playlist- czcams.com/play/PLvtVjSOuPxxfXhOlqt4uPXtK_ehv6keAb.html
Brisket Playlist- czcams.com/play/PLvtVjSOuPxxe10WCSsz05xF5GisXbSPOc.html
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#oldcountrypecos #unclestevesshake
Affiliated links with Amazon - (Buying through these links DOES help us provide you with great content!)
InkBird Instant Read Probe - amzn.to/2HPj3N2
Mercer Slicing Knife- amzn.to/2Sp3tcW
This Walmart steak will blow your mind!
#brisketmedic #unclestevesshake #weberkettle
You’ll never want to pay for steak again when you can make it this good, at home; for cheap and EASY!
Smokey Woods smokeywoodsbbq.com
Big Wick’s Glaze https:www.bigwickstx.com
Texas Oil Dust www.texasoildust.com
Uncle Steve’s Shake www.unclestevesshake.com
Check out our articles and in-depth videos on techniques and tips on our NewBreak Page newsbreakapp.onelink.me/2115408369?pid=mp_1590428&msource=mp_1590428 .
Email all inquiries to brisketmedic@gmail.com
#brisketmedic #brisket
--------
Old Country Pecos Playlist- czcams.com/play/PLvtVjSOuPxxfXhOlqt4uPXtK_ehv6keAb.html
Brisket Playlist- czcams.com/play/PLvtVjSOuPxxe10WCSsz05xF5GisXbSPOc.html
--------
#oldcountrypecos #unclestevesshake
Affiliated links with Amazon - (Buying through these links DOES help us provide you with great content!)
InkBird Instant Read Probe - amzn.to/2HPj3N2
Mercer Slicing Knife- amzn.to/2Sp3tcW
zhlédnutí: 870
Video
Bacon Brisket on the Weber Kettle #unclestevesshake
zhlédnutí 1,3KPřed 5 měsíci
Bacon Brisket on the Weber Kettle #unclestevesshake Smokey Woods smokeywoodsbbq.com Big Wick’s Glaze https:www.bigwickstx.com Texas Oil Dust www.texasoildust.com Uncle Steve’s Shake www.unclestevesshake.com Check out our articles and in-depth videos on techniques and tips on our NewBreak Page newsbreakapp.onelink.me/2115408369?pid=mp_1590428&msource=mp_1590428 Email all inquiries to brisketmedi...
Texas Restaurant Style Ribs - Ribs on the Old Country Pecos
zhlédnutí 550Před 6 měsíci
Texas Restaurant Style Ribs - No Wrap Ribs Old Country Pecos #oldcountrypecos #brisketmedic Smokey Woods smokeywoodsbbq.com Big Wick’s Glaze https:www.bigwickstx.com Texas Oil Dust www.texasoildust.com Uncle Steve’s Shake www.unclestevesshake.com Check out our articles and in-depth videos on techniques and tips on our NewBreak Page newsbreakapp.onelink.me/2115408369?pid=mp_1590428&msource=mp_15...
How to Grill Beef Fajitas - Texas Oil Dust Fajitas
zhlédnutí 178Před 6 měsíci
How to Grill Beef Fajitas Texas Oil Dust Fajitas #texasoildust #trustthedust #brisketmedic Texas Oil Dust www.texasoildust.com share/rGwjvbtx6LuMo7Ti/?mibextid=K35XfP Smokey Woods- smokeywoodsbbq.com/? Uncle Steve’s Shake www.unclestevesshake.com Check out our articles and in-depth videos on techniques and tips on our NewBreak Page newsbreakapp.onelink.me/2115408369?pid=mp_1590428&...
Crispy Pellet Smoker Chicken Wings #unclestevesshake
zhlédnutí 248Před 6 měsíci
Crispy Pellet Smoker Chicken Wings #unclestevesshake #brisketmedic You ain’t seen nothin like this! #gmgnation #teamgmg #gulfcoastsmoke Texas Oil Dust www.texasoildust.com Uncle Steve’s Shake www.unclestevesshake.com Check out our articles and in-depth videos on techniques and tips on our NewBreak Page newsbreakapp.onelink.me/2115408369?pid=mp_1590428&msource=mp_1590428 . Email all inquiries to...
The Ultimate Fool Proof Brisket Recipe for Perfect Brisket Every Time
zhlédnutí 1,1KPřed 6 měsíci
Fool Proof Brisket- Easiest and Best Briskets EVER #oldcountrypecos #unclestevesshake This is the most easy method that is replicable across all cooking platforms!!! Texas Oil Dust www.texasoildust.com Uncle Steve’s Shake www.unclestevesshake.com Check out our articles and in-depth videos on techniques and tips on our NewBreak Page newsbreakapp.onelink.me/2115408369?pid=mp_1590428&msource=mp_15...
How to Make the Best Venison Sausage: Texas Oil Dust Style
zhlédnutí 279Před 7 měsíci
Venison Sausage - Texas Oil Dust Sausage Recipe #brisketmedic #texasoildust 6lbs venison 6lbs pork butt 1/2 cup Black Gold 1/2 Cup Piggy Bank 2 tbsp XXX 12 grams Pink Curing Salt 16oz water 1/2 cup shiitake mushroom powder Texas Oil Dust www.texasoildust.com Uncle Steve’s Shake www.unclestevesshake.com Check out our articles and in-depth videos on techniques and tips on our NewBreak Page newsbr...
Herb Crusted Prime Rib- Smoked Rib Roast on the Weber Kettle
zhlédnutí 1,1KPřed 8 měsíci
Herb Crusted Prime Rib- Smoked Rib Roast on the Weber Kettle
Double Smoked Holliday Ham - Easy Ham for Beginners
zhlédnutí 248Před 8 měsíci
Double Smoked Holliday Ham - Easy Ham for Beginners
Gifts ALL BBQers WANT! #giftguide #brisketmedic
zhlédnutí 219Před 9 měsíci
Gifts ALL BBQers WANT! #giftguide #brisketmedic
Leftover Turkey like you’ve never seen! \nGreen Mountain Grills
zhlédnutí 210Před 9 měsíci
Leftover Turkey like you’ve never seen! Green Mountain Grills
The Best Turkey You’ll Ever Eat! #turkey #texasoildust
zhlédnutí 647Před 9 měsíci
The Best Turkey You’ll Ever Eat! #turkey #texasoildust
Pellet Smoker Brisket #unclestevesshake #brisketmedic
zhlédnutí 287Před 10 měsíci
Pellet Smoker Brisket #unclestevesshake #brisketmedic
Award Winning Sausage! #bigwicks #meatchurch
zhlédnutí 1,2KPřed 10 měsíci
Award Winning Sausage! #bigwicks #meatchurch
American Royal 2023 World Series of BBQ
zhlédnutí 1,2KPřed 11 měsíci
American Royal 2023 World Series of BBQ
Jalapeño Dove Poppers like You’ve NEVER SEEN! #meatchurch #bigwickstx
zhlédnutí 462Před 11 měsíci
Jalapeño Dove Poppers like You’ve NEVER SEEN! #meatchurch #bigwickstx
Master the Art of Kamado Brisket on the Char-griller Ceramic Akorn | #chargriller
zhlédnutí 3,4KPřed 11 měsíci
Master the Art of Kamado Brisket on the Char-griller Ceramic Akorn | #chargriller
Elevate Your Pizza Experience: Grilling Frozen Pizzas on the Akorn #unlcestevesshake #chargriller
zhlédnutí 264Před 11 měsíci
Elevate Your Pizza Experience: Grilling Frozen Pizzas on the Akorn #unlcestevesshake #chargriller
The Truth About Monument Grills Griddle- 6 Month Review
zhlédnutí 588Před 11 měsíci
The Truth About Monument Grills Griddle- 6 Month Review
The PERFECT Leftover Solution! BBQ Chimichangas! BrisketMedic UncleStevesShake
zhlédnutí 174Před rokem
The PERFECT Leftover Solution! BBQ Chimichangas! BrisketMedic UncleStevesShake
Smoked Pork Enchiladas: A DIY Guide #heb #unclestevesshake
zhlédnutí 336Před rokem
Smoked Pork Enchiladas: A DIY Guide #heb #unclestevesshake
Escape the Ordinary: Mouthwatering Pulled Pork on Kamado Grill
zhlédnutí 144Před rokem
Escape the Ordinary: Mouthwatering Pulled Pork on Kamado Grill
Unlock the Flavor: Kamado Grill Pulled Pork Perfection #unclestevesshake
zhlédnutí 186Před rokem
Unlock the Flavor: Kamado Grill Pulled Pork Perfection #unclestevesshake
Level Up Your Grilling Game with Green Chili Chicken Bombs - #brisketmedic #unclestevesshake
zhlédnutí 330Před rokem
Level Up Your Grilling Game with Green Chili Chicken Bombs - #brisketmedic #unclestevesshake
Indulge in the Ultimate Ranch Dressing Surf and Turf Experience
zhlédnutí 172Před rokem
Indulge in the Ultimate Ranch Dressing Surf and Turf Experience
How to Smoke Wagyu Brisket Point: Expert Tips and Tricks | Uncle Steve's Shake Old Country Pecos
zhlédnutí 358Před rokem
How to Smoke Wagyu Brisket Point: Expert Tips and Tricks | Uncle Steve's Shake Old Country Pecos
I wrapped a Pickle in BACON! #unclestevesshake Pickle Bites
zhlédnutí 253Před rokem
I wrapped a Pickle in BACON! #unclestevesshake Pickle Bites
Can't wait to try this for thanksgiving. GIG 'EM!!
@@ItothaGO wooop!
do you think bricks are need on a brazos thicker metal?
They definitely help. Need? Nah. Does it help with fire management and fuel consumption? Absolutely
thank you for the replay. i will get other upgrades done first! Dwain
@@wait4dl awesome
If an axe doesn't have a wood handle I dont want it😅
@@AppalachianLumberjack your loss
Awesome, any reason why you use foil when you have pink butcher paper / have you tried and how'd you find it? Got a 20lber coming up for a party and I'm feeling the pressure ho boy. Barrel smoker be my game
It was just easier to get to lol. Now a days, I do a long hold and only use paper. For short resting foil is fine. You got this, it’ll do great!
I was wondering if you could take two barrel smokers like that and make an indirect smoker if that makes sense with cold smoke
I’ve seen a “T” shaped smoker out of barrels that works well!
Does spritzing help attract smoke to the meat?
Absolutely, smoke has 2 elements and the less bidder elements stick to water instead of oil/rendered fat.
B&B mesquite lump is my go to. I'm down in South Texas, just stumbled upon your channel. Enjoyed your video. Just a question, have you removed the baffle from your smoker? I removed mine first thing after my purchase. Added a stack extension and because of this, I quit burning the point of my briskets. My entire smoker is within 5° now as opposed to 30° difference with the baffle.
@@luv2smell I did remove the baffle. Glad you found us! I’ll be back making more content soon, life has been crazy this year. I’ve don’t a lot of mods to this pecos, check out our playlist for all of them! 🍻
NO NO NO.
@@otrdriver5917 k
If you are looking for more places for the next trip. I would suggest BBs Lawnside BBQ. They have good burnt ends, multiple sauces, and a thing called a BBQ sundae (that's not a dessert). They also have good live local blues music in the evenings, gets a little loud but if you go during the day, you could do a video.
@@ryanlaune5599 awesome! Plan on being back in October! Thank you
how many hours all up
@@elighshertock7503 really depends on the size of your cut.
Mouthwatering 🤤
@@emilydeluna3265 🍻
You can add salt and pepper!
@@markks2321 really?!
Dano's cooked an untrimmed brisket to perfection. I've done well enough, but I cheat a little. I have a smaller vertical smoker and 1/2 cook it with a catch tray under to catch the rendered fat. Then take it out, trim it, yes it trims a lot better warm, and then back in with a new catch tray. When 90% there ~180-185, the catch tray comes off and depending on how thick or thin, I crank up the heat a shade. But look for dano's "cooking an untrimmed brisket". Its defintely possible. He did an 18lb one. I never went past 12. Only me and my son ate meat.
@@seshadrisrinath it’s absolutely possible. Just not the best yield of product in amount or quality in my opinion ( and many others whose opinions have more weight than mine). Danos is entertaining, but I don’t take a ton of “info” from them, respectfully.
@@BrisketMedic No you catch it all because there is a tray under it. also I dont have the knife strength or skills to cut into frozen - oh yea I never even bring it in the house, my wife wont let me. Frozen and salt only @140 for ~1 hr and then trim, spice and finish 90% of the job and then 100%, 3 stage. Oh he cooked 18 lb in 20 hrs the last 2 1/2 wrapped in a cooler. Mine are much smaller 8-12. But I also have a useless smoker. One of those $75 electric with smoking box. Seriously I'll even cook it in an airfryer to perfection. The reason for that is constantly dicking with it. Air fryer and finish sear it on cast iron and the result is the same, however in the airfryer - you need a full glass one. Really look at dano's - it looks better than both of these - but looks not always = taste or texture.
@@BrisketMedic Dano's loses a lot of juice and fat. And his almost falls apart as he gets it out of the cooler. And in my method even 12 lb is huge, 8-10 lb is manageable.
@@BrisketMedic czcams.com/video/lgufuIii5IE/video.html 17 lb no trim in a vertical smoker just a little better than mine and he does it in 2 1/5 hrs at 250 and rest for 1 hr. So I was wasting time, but I do collect all the tallow and run it from frozen. Your smoker have the right temp ? Maybe that is bad, even the trimmed one looked off, looked like it had bark and probably taste, but didn't look tender but then again how much can I see tenderness through my laptop.
@@BrisketMedic I do trim it. Steps, Frozen, salt it, fat side up Catch tray 150 ~ 1 hr. Remove and trim, and spice it, then 225 till you see internal 180. then crank to 250 till you see 205 internal. Rest by unplugging smoker. Cut @150 internal. Mine is very similar to czcams.com/video/lgufuIii5IE/video.html and I dont even own a decent knife.
I've been using one for 5 years. She's a bute
Good stuff
do you use fire bricks in the fire chamber and the smoker barrel?
@@wait4dl I only use them in the firebox. I’m considering a sand pan in the smoke chamber, retain heat and easy cleaning.
Love these videos!!!!!
Thanks Jerry! I hope to get back at them soon!
windy there?
😂 only on days that end in “y”
I hope you had some meat with that seasoning!
@@thedude1215 I got some seasoned meat for you to taste
@@BrisketMedic Ha!
@@thedude1215 🤣
lol never squeeze your meat on camera. Looks Great
The old school places in KC slice their brisket thin because it’s traditionally piled high on a sandwich. Lots of places in KC do slice it thick like you’re used to, though.
Cool to know, thanks!
You don't need to have a 1/4inch of burnt salt and pepper if you cook the meat right.
If you have burnt anything you’re not cooking right
I wood love to see you build a ugly smoker
Sometime! Thanks
excellent video, thank you
@@tocspectrum3382 glad it can help! 🍻
For a guy from Texas try out Arthur Bryant’s
@@cadeoconnor4616 I’ll be cooking in the American Royal again in a few months, I’ll check it out!
Burnt ends started in kc!!
@@cadeoconnor4616 ….👀
Owner of Q39 passed away suddenly last year from heart attack. Good guy.
@@russellridge8623 sorry to hear!
Bro I need more pecos vids. Idc what you put on it I just need more
@@greatestever8161 soon amigo, life has been crazy and huge changes have happened. I’m hoping to soon be up and going again! It certainly feeds my soul too! Thank you for your support.
@@greatestever8161 awesome!!! My uncle has done amazing mods to his brazos and is really impressing me with all his findings. I need to share them!
@@BrisketMedic please do!! I’m always looking for new ideas to improve the smoker
Ive never even used an offset im just looking into it out of curiosity where at on it were you even drilling
@@andrguts52 that was the stock baffle plate that comes on it, I eventually changed it up completely. Check out the play list for a ton more! Thanks!
PRO TIP- Watch on speed 1.5 Good advice and info just liked the tempo a bit better amped up 💯
lol 😂 whatever works!
KC BBQ is all about the sauce, not the rub.
I think we mentioned that
Thanks Steve! I’m a newbie. I have a Dyna/Glo offset smoker. I’m tackling a pork butt on Wednesday. I’ve cooked a couple of times and I’ve improved. After the first cook, I realized that I needed to seal up the oven with high temperature sealer and door gaskets. That helped to keep the temp down.
Uncle Steve has awesome shakes! Lol glad you got the dyna tuned up!
KC is so overly proud of itself… The BBQ is actually not that good. Not shot to do in this city. The crime is almost as ridiculous as the damn taxes. Food tax, auto inspections, high property tax, KC tax, personal property tax… high sales tax….. glad i am out in 3 months…..
Hot take 👀
Please don’t come to Texas. We have too many whiners here already
@@russellridge8623 for a guy that no one has ever heard of in bbq, nor has actually sold to the public, you sure have strong options and high value of yourself. Interesting.
I always liked Big T's BBQ in KCMO and their bbq sauce is on point.
I’ll try it this year!
Thinnest part of untrimmed is going to be even more overdone than your other piece..shoe leather brisket
That’s why we showed it! And exactly why we trim. Trimmed > untrimmed
Great informative video !!
Thanks! Happy 4th!
You can always add salt and pepper....can't take it out!
You’re not wrong
Just get a Super 55. Temp management is simple.
Super 55 came out longgggg after I built this. Tmp management is pretty simple on this too. Did you even watch 😂😂😂
Great tips thanks
@@BBQ_JerrY glad to help!
@@BrisketMedic I picked up a 2020 pecos cheap last week looking to Get back into stick burner after years of hasty bake , primo , drum ,Gmg set and forget smokers I like to tinker. Outta all your mods what would u suggest to get her rollin best.
@@BBQ_JerrY I would say the MUSTs for me are- stack extension, firebricks in the firebox, baffle removal. Oh, and good thermometers !
Have you ever used a big bad barrel. I can’t seem to keep the temp up on it? Thanks
@@newagevideos1004 I’m not familiar with that cooker, I’m sorry. May need to start a larger base of hot coals.
Thanks for the heads up about ketting it cool and letting the moisture diffuse through the meat before shredding. Pretty sure that I would have messed that up if I hadn't been told.
@@robocombo glad to help!
@@BrisketMedic Cooked 2kg pork butt, 10 hours on Friday, 2 hours on Saturday, 2 hour rest. Came out perfectly, thanks!
@@robocombo outstanding!!! So glad to hear. Keep it up!
The stuff people record....
The “stuff” people comment…
🔥🔥🔥
😎😏
Nice video. Made my own offset from a compressor tank and a wood furnance fire box. Its uglier than yours but works perfect. I double walled my firebox, but no insulation.
Air is a semi-insulator when the chamber is sealed correctly! Nice work! When I get my new set up figured out, I’ll be building one as well.
What's the purpose of the foil underneath the brisket? Does that affect the bark on the bottom
Good question. Bottom side bark for a drum brisket has never really been my personal concern, I use it as a shield from the direct heat cooking at these temps!
Yummy Z!
Thanks papa!
That looks really delicious :-) I want some :-) ROCK ON!!!!!!!
Commmonnn 🍻
Looks good 👍
Thanks! 🍻
You are so smart, Mr. sir you know what you doing? Looks like you pitmaster maybe we should do a cook off sometime
Come on to Texas. Would always love to cook with new friends
Just got my first offset smoker/grill setup, and will definitely be following the tips here to smoke my first pork butt. Going to use Pineapple Juice as the fruit juice during that post-stall wrap and I have a "luau BBQ sauce" recipe using pineapple juice as well for post-shred to make some bomb "Hawaiian BBQ pulled pork sandwiches"
Outstanding! Let me know how it goes! What smoker did you get?
I have a turkey 4 times a year. I love it!
😎👍