Pretty simple: The first 10 hours are at 190, then crank up to 225 until 165 internal. Pull, wrap and set the temp to 235 for the rest of the cook. At these temps youâll find 203 at around the 24 hour mark. Slow and steady wins the race! Great job on yours, btw! Keep up the good work, brother. Oh, and donât forget to rest for no less than 3 hours. Side note: This is on a pellet grill.
@@DanOsSeasoning you only ship within the US at the moment, have to pick some up in my next visit to the US. But a restaurant would be fun, i'm sure loads of people would like to meet you and talk food : )
You've something like $130 dollars worth of your disgusting overpriced seasoning on that and half of it is stuck to over an inch of pure fat you couldnt be bothered to trim, the rest os on overcooked meat because you got too drunk again and slept through.
*What's disgusting comment!* There are plenty of people around the world who love his product and love the fat on brisket. I actually was going to solely comment on how great it is to see someone appreciate the whole brisket by not cutting the fat off.
You obviously donât BBQ. Fat is flavor, and if cooked long enough will render. As for his seasoning, itâs pretty good. I donât use it for Brisket, but I do use it for Pork and Chicken. Youâre entitled to your opinion, but I must point out that youâre wrong.
@@mateosmithy5668 Intramuscular fat or anything close to rendered, sure. But from the kind of contrarian that says that everyone can have a subjective opinion but mines is objectively wrong I dont expect you to understand anything nuanced. I'll go with the opinions of people who actually cook brisket well for a living, not the dork who can't stay sober enough to even shill his awful product properly on multiple occations. Hint: It's low sodium because it tastes like nothing unless you use an amount of it where regular sodium levels would be toxic. It's both trash and a scam.
ââ@@deathcrunch9020you're obviously drank your own Kool Aid. It begs to wonder why such an oficiando of food would venture to such a low level channel? If this is not your taste then Eff off the channel with you're righteous comments as opposed to sharing your disgusting points of view with the only reason to be negative and belligerent to others pleasures. Spend time with your brisket perfectionists and stop bugging folk with different interests.
That turned out perfect. Go Danos seasoning. Great quality.
Appreciate yađ€
2 years ago I discovered the 24 hour cook⊠for Brisket, at least.
Nothing has come close since.
Teach us
Pretty simple: The first 10 hours are at 190, then crank up to 225 until 165 internal. Pull, wrap and set the temp to 235 for the rest of the cook. At these temps youâll find 203 at around the 24 hour mark. Slow and steady wins the race!
Great job on yours, btw! Keep up the good work, brother.
Oh, and donât forget to rest for no less than 3 hours.
Side note: This is on a pellet grill.
Heck yea! This one turned out. đđ€đșđžđ»
Perfection
@DanOsSeasoning I hope one day you make it out to Panama city Beach
Thatâs a giant brisket!
The bigger the better lol
What kinda grill/smoker is that???
Woooow yummylicious watching and support you from Baesa Caloocan City Philippines đź
Thank ya for the supportđ€
Yum yum when can we get some ?? Did you ever consider opening a restaurant so we can try all of your recipes ? â€
Get ya sum! Link in bio!
@@DanOsSeasoning you only ship within the US at the moment, have to pick some up in my next visit to the US. But a restaurant would be fun, i'm sure loads of people would like to meet you and talk food : )
Hope you had a case of beer drank Waitin on it to get done đ€Łđ€Łđ€Ł
What do you think lol
First and itâs always a good day when you post a video and if you like Dan O like this video
Yum yum get ya sum
What kind of smoker is that?
You've something like $130 dollars worth of your disgusting overpriced seasoning on that and half of it is stuck to over an inch of pure fat you couldnt be bothered to trim, the rest os on overcooked meat because you got too drunk again and slept through.
*What's disgusting comment!* There are plenty of people around the world who love his product and love the fat on brisket. I actually was going to solely comment on how great it is to see someone appreciate the whole brisket by not cutting the fat off.
You obviously donât BBQ. Fat is flavor, and if cooked long enough will render.
As for his seasoning, itâs pretty good. I donât use it for Brisket, but I do use it for Pork and Chicken.
Youâre entitled to your opinion, but I must point out that youâre wrong.
@@mateosmithy5668 Intramuscular fat or anything close to rendered, sure. But from the kind of contrarian that says that everyone can have a subjective opinion but mines is objectively wrong I dont expect you to understand anything nuanced.
I'll go with the opinions of people who actually cook brisket well for a living, not the dork who can't stay sober enough to even shill his awful product properly on multiple occations. Hint: It's low sodium because it tastes like nothing unless you use an amount of it where regular sodium levels would be toxic. It's both trash and a scam.
ââ@@deathcrunch9020you're obviously drank your own Kool Aid. It begs to wonder why such an oficiando of food would venture to such a low level channel? If this is not your taste then Eff off the channel with you're righteous comments as opposed to sharing your disgusting points of view with the only reason to be negative and belligerent to others pleasures. Spend time with your brisket perfectionists and stop bugging folk with different interests.
I just looked at your channel. You are nothing but a negative dick troll. đ€·ââïžđ„±đ„±đ„±đ„±đ„±đ„±đ„±đ„±