Way before everyone became a pittmaster back in the mid 80’s, this how my father and grandfather cooked briskets in south Texas for large cookouts. Thanks for the video,
As an Eastern North Carolina direct heat traditionalist, very nice work! Loving the Chud Box'es. Direct heat is a unique flavor that so many folks don't understand. I enjoy watching you respect different styles of barbecue. It's one of the ways we keep our traditions. Barbecue is not all about TV/competition barbecue. Traditional/Regional barbecue deserves respect, and we had better keep those methods at the forefront...or the TV barbecue will take it all from us. Nice work as always, brother. Keep those coals hot.
Mexican brisket asado tacos. You wont regret. 1.) Slice raw brisket thin 2.) Season with season all or lawry's 3.) Grill till you get nice color (carefull the fat of the brisket will cause flare ups) 4.) Chop brisket throughly because its a very tough piece of meat 5.) Serve on grilled tortillas with opcional lime, salsa, onion, and cilantro
I do briskets occasionally in my 22” Weber Smokey Mountain this way. But on the middle grate instead of the upper grate. It’s definitely a different flavor than the traditional low and slow method but so good. I tend to flip about every hour and still end up getting that super crunchy flat side. Might try the foil boat like Evan suggested
This is how Ive been planning to do pitbeef on my Kamado aside from time adjustments. Its reallly the same idea but with a different cut that doesnt require breaking down like a brisket does. You should try a bottom round on the chudd box!!
I enjoy the direct grilling/smoking flavor from time to time and I have developed a little pink lipstick ring when I have a cold brisket and did it fat cap up for the first hour using lump. But I agree nothing beats that indirect offset flavor. Great video Brad and I love using a little “slippery when wet” beef tallow to grease up that bark some!
The amount of times that you touch the meat throughout the intro of the meat and trimming gives me anxiety. Lmao the extra ingredient to cooking is love
Not bad really. Some people prefer it. The idea is that paper will breathe and give better bark and still allow smoke in and some moisture out. Foil is sealed and the food will steam in its own juices, resulting in a mushier bark, and not as much Smokey. Some people rogue the meat won’t take smoke after 165 anyway, and some people say if you open the foil after you pull it before resting the bark will reset itself. Most people prefer the taste and feel better with paper but not all.
I know that guys throw beef trimmings into the firebox of an offset smoker, but how about setting up a drip feed that would deliver rendered fat to the offsets firebox giving that added “fat smoke” to your meat???
😂. Fatty end rendered out well. You should try the same method with a Tri tip . Salt and pepper 220 4 hours and wrap it in the oven 180. A couple hours
I have a brisket cooking direct heat on my UDS right now - any reason you pulled off at 190 when it wasn't tender, or was it just because it was late and you were ready to call it a night?
I was wondering the very same thing. In his last brisket video he pulled it at 205, did not wrap it/just left it foil boated, let it rest to 160F, then stuck it in his oven at 170F overnight. Here, he fully paper wraps at 190F and puts in the oven at 180F overnight. It’s just a guess, but maybe he was worried taking the thing to a full 205 via direct heat would simply cause portions of the outside to burn by the time it got there and figured if he raised the oven temp to 180F while wrapped, it would finish cooking a little more evenly. 🤷♂️
Do grilled brisket tacos won't disappoint 1.) Slice raw brisket thin 2.) Season with season all or lawry's 3.) Grill on high heat(watch out for flare ups because of high fat content) 4.) Chop brisket with clever( try to get a fine chop because brisket is tough) 5.) Serve over grilled corn tortillas (onion, cilantro, lime, and salsa opcional) Creamy green salsa recipe 1.) Grill 5 jalapenos 2 serrano peppers 2 cloves of garlic and a 1/4 white onion (make sure you get a nice char on the peppers and onions) 2.) Blend everything together and slowly very slowly start adding canola oil while blending( this will emulsify oil and get a creamy consistency. Tip if it seperates you went to fast. Let oil sit on top and remove excess.) 3.) Season with salt to taste.( even thought you have a lot of peppers this salsa is not hot)
Just tried the over night thing and it worked but I was stressed about it and was wondering if it’s ok for my oven to be at 170. Since I only had Heard “150” I was worried so I kept turning the o em on and of keeping the brisket between 155 and 160… can I safely keep it even at 180 for close to 12 hours?
My buddy does all his meats like this. In a barrel grill. Definitely has a different flavor. I like to foil boat mine. I'm thinking of trying this on my WSM and then foil boat with fat cap up. What do you think?
Once again, mr. Robinson aka Chuds bbq supplies the masses with a fantastic eye candy bbq video. Can you guys get animal control on these damn snakes in the boots? They’re going to bite y’all. Jeez. 🐍🥾
would it be ever be advised to dry brine a brisket?? and then adding the garlic, black pep, and whatever other seasonings right before the smoker or grill?
@@nicholasricchiuto8923 Would it work or would it ruin the brisket? To be honest, I've really only ever made one brisket and really inexperienced. I'm hoping I don't end up with a ruined piece of meat since briskets are decently expensive. Just trying to think it through logically, dry brining allows the salt to penetrate into the meat but it draws out water as a consequence, would that loss of moisture lead to a dry brisket?
I have a UDS which is pretty similar to a chud box in theory. Briskets are nearly impossible because the design really makes the cooker hang out at 300°F but the foil boat actually makes it happen. Fat side down to start is not the way. Keep it fat side up, foil boat it once bark is set or else the bottom will dry out (I wonder what flipping would do in boat). Pulling early and going into a hotter warmer is the key. Finish it with foil and tallow (shout out Lord Jirb) and you’re there.
LOL but that's old-school you new boys are just learning that stuff been around for years but thanks Chubs hey send me a link market for a new smoker for the house
How are your neighbors with you guys doing this out of your garage? I remember you poking fun a little bit at one of your neighbors in a sausage video.
“You know I hear Aaron Franklin uses tallow” 🤣
Greasy fning 🥩 meat
Way before everyone became a pittmaster back in the mid 80’s, this how my father and grandfather cooked briskets in south Texas for large cookouts. Thanks for the video,
On mesquite, I bet. Every BBQ I've been to in South Texas had mesquite coals as the fuel...
As an Eastern North Carolina direct heat traditionalist, very nice work! Loving the Chud Box'es. Direct heat is a unique flavor that so many folks don't understand.
I enjoy watching you respect different styles of barbecue. It's one of the ways we keep our traditions.
Barbecue is not all about TV/competition barbecue. Traditional/Regional barbecue deserves respect, and we had better keep those methods at the forefront...or the TV barbecue will take it all from us.
Nice work as always, brother. Keep those coals hot.
Lol, the shade right across the bows at the end there 😂
I like watching your videos. Very informative, but I’ve come to LOVE waiting for the “there’s a snake in my boot” moment. 🤷♂️😂😂❤️
🐍👢
Mexican brisket asado tacos. You wont regret.
1.) Slice raw brisket thin
2.) Season with season all or lawry's
3.) Grill till you get nice color (carefull the fat of the brisket will cause flare ups)
4.) Chop brisket throughly because its a very tough piece of meat
5.) Serve on grilled tortillas with opcional lime, salsa, onion, and cilantro
I do briskets occasionally in my 22” Weber Smokey Mountain this way. But on the middle grate instead of the upper grate. It’s definitely a different flavor than the traditional low and slow method but so good. I tend to flip about every hour and still end up getting that super crunchy flat side. Might try the foil boat like Evan suggested
I'd eat that! Nice job Bradley!🤘
That cut you showed where the point and flat met was picture perfect. The deckle fat was rendered beautifully 😍
I love these videos and the humor too.
No baffling today! Great job and this cook.
2 people hate BBQ. Great job!
Have you tried adding a removable diffuser plate to any Mini Chud boxes?
That was a quality snake in my boot setup.
I love your channel! One of the best bbq channels out there. Just wish I could afford your smokers…
I love that Chud Box Pro SN#1
You nailed that brisket. Great job and great videos. Thanks for sharing
use the mini chud box more , its simple and quick to cook that i like
Fark yeah, Smokin' Joe's for the brisket trimming!
Time to do a chicken flipper for the chudbox. I t would be a game changer to flip all chicken at the same time. Keep up the great work.
“Nice little package, easy to grab” 🤣
Great video as always! This brisket method has a lot of potential. I like these experimental type of videos.
Your chimney has a flame in it behind you at the end of the video. Nice Video. Gonna try that on my weber.
Love your content bro. You and Jeremy are the best!
Its the same idea as cooking on a drum.. so itll definitely taste different but its yummy!!!
I love all references to HEB.
Let’s do they turn over and boat experiment!
Amazing BBQ chef and Amazing BBQ builder.... thats not so common...
LOVE all your videos! You cover all the bases! -Todd from Utah
I wish I had the cash 💰 to buy one of your smokers. You truly have a talent, love ❤️ this channel!
Build one. Or get a pellet smoker, and use some chunks to supplement the smoke (once it's clean).
This is how Ive been planning to do pitbeef on my Kamado aside from time adjustments. Its reallly the same idea but with a different cut that doesnt require breaking down like a brisket does. You should try a bottom round on the chudd box!!
I enjoy the direct grilling/smoking flavor from time to time and I have developed a little pink lipstick ring when I have a cold brisket and did it fat cap up for the first hour using lump. But I agree nothing beats that indirect offset flavor. Great video Brad and I love using a little “slippery when wet” beef tallow to grease up that bark some!
Shots fired. Hahaha!!!
Best enjoyed with a Miller lite!!!😋
You should do 30 videos in 30 days because the fans want it!
How don’t you babe 1M followers yet! You’re well on your way! That looks so good!
Been waiting for this!
Well done, Bradley, well done 😋
That sure looked tasty, thanks for another great cook. Cheers 🍻
Been waiting for this man... thank you!
Push boundaries. You never know how good an idea will be until you try it. Brisket lasagna...?
Keep experimenting, I love it 👍
Also define "better". If it's different it's going to be someone's favorite, maybe just not yours.
The amount of times that you touch the meat throughout the intro of the meat and trimming gives me anxiety. Lmao the extra ingredient to cooking is love
Nice, thanks for the great videos.
Dude I just saw that tiny ass offset on the fench!! We need a cook vid on that beast!!
Fence!! Miller lites do that...
Amazing video!!!! As always👌👌👌a true inspiration to my channel!!!!!
Damn i just smoked one Sunday. Now I want to get another to try this way
I just passed a Primanti brothers restaurant in Pittsburgh and I’m thinking brisket egg and cheese Sammy for breakfast
If you don’t come out with that damn bbq sauce video I’m going to go crazy 🤣🤣
Please try this again with the boat!
THANKS
Is it bad to completely wrap in in foil if you don’t have butcher’s paper?
Not bad really. Some people prefer it. The idea is that paper will breathe and give better bark and still allow smoke in and some moisture out. Foil is sealed and the food will steam in its own juices, resulting in a mushier bark, and not as much Smokey. Some people rogue the meat won’t take smoke after 165 anyway, and some people say if you open the foil after you pull it before resting the bark will reset itself. Most people prefer the taste and feel better with paper but not all.
another one...great video brother
That looks better than some offset cooks I know push out for 25 bucks a pound
Nice new knife roll!
I know that guys throw beef trimmings into the firebox of an offset smoker, but how about setting up a drip feed that would deliver rendered fat to the offsets firebox giving that added “fat smoke” to your meat???
Awesome!
Please was the brisket resting in an oven on 180 degree all night ? , sorry i didn’t get that part
😂. Fatty end rendered out well. You should try the same method with a Tri tip . Salt and pepper 220 4 hours and wrap it in the oven 180. A couple hours
I want a CHUD Chimney. I can come pick it up :)
Looks proper bro🙌
Is the chud box the same concept as a ugly drum smoker but thicker metal and the ability to keep feeding wood?
I have a brisket cooking direct heat on my UDS right now - any reason you pulled off at 190 when it wasn't tender, or was it just because it was late and you were ready to call it a night?
At 190 he wrapped it
I was wondering the very same thing. In his last brisket video he pulled it at 205, did not wrap it/just left it foil boated, let it rest to 160F, then stuck it in his oven at 170F overnight. Here, he fully paper wraps at 190F and puts in the oven at 180F overnight. It’s just a guess, but maybe he was worried taking the thing to a full 205 via direct heat would simply cause portions of the outside to burn by the time it got there and figured if he raised the oven temp to 180F while wrapped, it would finish cooking a little more evenly. 🤷♂️
Maybe cut the time in half over DirecTV that might help out.
Was it better than the offset brisket?
Do you think it's possible to put the brisket on the opposite site of the charcoals and maybe get the effects of a offset?
Interesting!
Can you do a brisket on the chudgrill?
Do grilled brisket tacos won't disappoint
1.) Slice raw brisket thin
2.) Season with season all or lawry's
3.) Grill on high heat(watch out for flare ups because of high fat content)
4.) Chop brisket with clever( try to get a fine chop because brisket is tough)
5.) Serve over grilled corn tortillas (onion, cilantro, lime, and salsa opcional)
Creamy green salsa recipe
1.) Grill 5 jalapenos 2 serrano peppers 2 cloves of garlic and a 1/4 white onion (make sure you get a nice char on the peppers and onions)
2.) Blend everything together and slowly very slowly start adding canola oil while blending( this will emulsify oil and get a creamy consistency. Tip if it seperates you went to fast. Let oil sit on top and remove excess.)
3.) Season with salt to taste.( even thought you have a lot of peppers this salsa is not hot)
Do you have any videos of you using that baby smoker in the background on the fence 6:02
Just tried the over night thing and it worked but I was stressed about it and was wondering if it’s ok for my oven to be at 170. Since I only had Heard “150” I was worried so I kept turning the o em on and of keeping the brisket between 155 and 160… can I safely keep it even at 180 for close to 12 hours?
I haven’t mastered the “delicious” yet...yet..but I’m working on it!...🤣
What is the distance from your coals to your cook grate? Thanks
Giving away secrets??? Better watch out for extra snakes in the boots!!
By the way, great channel!!!
Try injecting it with the tallow at the beginning
Bro when you dropped that brisket it sounded like a distant gunshot
Have ya tried boating one of direct heat bad bois yet?
My buddy does all his meats like this. In a barrel grill. Definitely has a different flavor. I like to foil boat mine. I'm thinking of trying this on my WSM and then foil boat with fat cap up. What do you think?
Once again, mr. Robinson aka Chuds bbq supplies the masses with a fantastic eye candy bbq video.
Can you guys get animal control on these damn snakes in the boots? They’re going to bite y’all. Jeez. 🐍🥾
Can you do a long oven rest with just a flat or will that dry it out
how can i manualy obtain the #16 pepper ? any king should be send me a link to do this? tnx
Check the links in the description 😉
Put some BACON on the finish package. YUM
Have you ever cooked a brisket to the point where you would normally wrap and then finished it confit?
Would like to see a build video 📹
That damn snake in the boot
Gotta risk it for the brisket
I know that lean is over cooked lol
Where do you get the 65 gallon tubes?
Will you make another brisket like that again? Like you said sure is different. I’m sure delicioso as well.
would it be ever be advised to dry brine a brisket?? and then adding the garlic, black pep, and whatever other seasonings right before the smoker or grill?
I have thought of that too…particularly if you are using a pellet grill where it’s not as easy to get that heavy black bark
@@nicholasricchiuto8923 Would it work or would it ruin the brisket? To be honest, I've really only ever made one brisket and really inexperienced. I'm hoping I don't end up with a ruined piece of meat since briskets are decently expensive. Just trying to think it through logically, dry brining allows the salt to penetrate into the meat but it draws out water as a consequence, would that loss of moisture lead to a dry brisket?
I have a UDS which is pretty similar to a chud box in theory. Briskets are nearly impossible because the design really makes the cooker hang out at 300°F but the foil boat actually makes it happen. Fat side down to start is not the way. Keep it fat side up, foil boat it once bark is set or else the bottom will dry out (I wonder what flipping would do in boat). Pulling early and going into a hotter warmer is the key. Finish it with foil and tallow (shout out Lord Jirb) and you’re there.
LOL but that's old-school you new boys are just learning that stuff been around for years but thanks Chubs hey send me a link market for a new smoker for the house
Sorry chuds...lol
Foil softens the bark?
Butcher paper doesn’t?
Or do I have it backwards.
Foil boat. Meaning top totally naked. Paper will soften the bark but not at much as foil full wrap
@@tristancleary thanks!
can you sub pork lard for beef tallow?
How are your neighbors with you guys doing this out of your garage? I remember you poking fun a little bit at one of your neighbors in a sausage video.
Great video as usual!! Have you ever done a phosphate injection?
How come you didn't add at least a chunk of oak to the fire?
The ol' #pitbuildbootsnake
16 mesh black pecker. Love your videos brother! 🤣🤣🤣
I give up. Doing a crockpot brisket.