I live in Texas and yes, big learning curve on real Texas brisket. No doubt. Took me literally decades to where I could brag about it. My question now, what brand hair spray do you use?
Also, clue ya in. The rub we use in Texas is salt n pepper and that is all. The Korean red pepper sauce? Ha. Get ya shot in hill country. Stall?……. Cumon, the stall usually does not start at 145, typically more around 160 , n the ends are not the burnt ends, it’s using the cap and a bit of a process to make them. Chef, seriously… not impressed with with the spin. I’m also a foodie, (or I wouldn’t have stumbled on your video) certified food judge n also a chef. Probably the last video of yours I will ever watch as I think your food is good, more basic than you make it. Nothing special chef. Btw, what restaurants did you own or which ones were you head chef at? My gut says your more actor than chef. I hear the acclaimed stuff. Who? Man, I want some of that hair spray.
@@amaruametl3486 nice. I also use a technique called the boat. It’s wrapping a brisket, BUT it does not cover the meat. That way the bark is a more consistent and a ton of more texture
No, there are many different ways to season brisket. He specifies this is a fusion of Korean seasoning with the Texas originated method of smoking a full packer brisket.
Great tutorial by the Master!
I am in texas, smoked hundreds of briskets, never used these spices at all
This is exactly how my grandpa used to cook a brisket.
I thought burn ends were cubed from the 1st slice off point meat end? Not the small dry end of the flat…?
That looks incredible thankyou for sharing
Don’t saw the brisket when you slice it. You want to use the knife correctly and make the cut in one slice. You’ll lose less juice that way.
I live in Texas and yes, big learning curve on real Texas brisket. No doubt. Took me literally decades to where I could brag about it. My question now, what brand hair spray do you use?
Also, clue ya in. The rub we use in Texas is salt n pepper and that is all. The Korean red pepper sauce? Ha. Get ya shot in hill country.
Stall?……. Cumon, the stall usually does not start at 145, typically more around 160 , n the ends are not the burnt ends, it’s using the cap and a bit of a process to make them.
Chef, seriously… not impressed with with the spin. I’m also a foodie, (or I wouldn’t have stumbled on your video) certified food judge n also a chef. Probably the last video of yours I will ever watch as I think your food is good, more basic than you make it. Nothing special chef.
Btw, what restaurants did you own or which ones were you head chef at? My gut says your more actor than chef. I hear the acclaimed stuff. Who?
Man, I want some of that hair spray.
Yummy
I can’t find the Asian bbq recipe on the website. Please help…
He bqq good with tame
CHAW!
Wish he would say what wood he's using...I'm assuming oak if he's doing it right.
Good job. What wood did you use
Nicholas Medovich
Looks like oak.
@@amaruametl3486 nice. I also use a technique called the boat. It’s wrapping a brisket, BUT it does not cover the meat. That way the bark is a more consistent and a ton of more texture
@@amaruametl3486 It better be oak if you want to do a brisket right.
@@nicholasmedovich8691 do you use foil or the paper?
@@gerdsfargen6687paper is the first layer THEN use the foil. Reason is because you DONT want the paper to burn from the heat of the flames.
Really need the Asian sauce/binder?
No, there are many different ways to season brisket. He specifies this is a fusion of Korean seasoning with the Texas originated method of smoking a full packer brisket.
Criminal the way he uses that Shun brisket knife. Just makes ya cringe.
What’s he doing wrong ?
how many restaurants you own ???? basura