I don't understand how you guys don't have 10M+ subscribers. This is hands down the best butcher channel on all of CZcams, Happy I found out about you guys!
I agree. I can't believe I just watched an hour of barbecue. It's impressive that they can captivate an audience like that. Can't wait for what's next.
Whether you are cooking or carving I can’t stop watching once I start watching. You guys are very educational and entertaining. Thank you, and keep up the great work 👍🏼👍🏼👍🏼
I had a Camp Chef pellet smoker, and sold it for very little. Pellet smokers do not work nearly as well as offset conventional smokers. The $1000 Camp Chef took three times longer to get the same amount of smoke into a brisket as the offset that used big chunks of smoke wood!
YES, I sure have had bone-in, i prefer it actually. However i have a completely different reason. I make stock out of all my smoked/BBQed bones. I cant tell you how incredible it is. most especially when making potato-leek soup or my own invention clam chowpeno (a cross between spicy capino (spicy Itialian seafood soup) and creamy clam chowder. I also smoke the clam chowpeno as I make it. My Pop's is just nuts for the stuff!
I have to say that in the years I've been watching cooking and BBQ videos, this is only the second bone in Brisket I've seen done and both look amazing. I wish I'd had Brisket available when I introduced my wife to Japanese A5 Wagyu, she would have been ever more ruined for regular steak than she is now.
These guys can break down a brisket blindfolded, but we found they can’t roll and recall fat side up, fat side down lol. Amazing job and awesome video, keep them coming!
You can really feel and see the love and passion you have for your chosen craft, it is truly enjoyable watching you two working together. Please stay close and may Gods anointing be upon you and your family.
I've got a grass fed bone in brisket in the freezer that I'm going to smoke. From the videos I've seen of them being smoked they take a good 16-20 hours. Absolutely crazy
With all that hard work came a very delicious beef brisket. The payoff is the smiles on everyones face as they munch down, lol. Fun stuff. I wonder how deer bacon tastes, I've never seen that before.
Oh my gosh!! I really enjoy your butchering videos! They are so informative and I’m amazed at the knowledge you both have and so educational now to the smoking part of the video… I had to put on a bib to keep from drooling all over!! And slicing the two briskets was so beautiful I could almost taste them. I watched with rapt attention as you ate little samples and I over flowed the bib! I would have loved to go to a bbq restaurant and have brisket there but I knew it could never be as appetizing as what you guys made and I’d be disappointed. Thanks so much for what you do and keep on educating us!!!❤️💕🥴🤟🏽🤟🏽👌
Im digging those smokers! Im a pellet smoker guy myself. Im gonna check those out and start setting aside for that. real nice! I like to mix in the small wood chips with my pellets to give that deeper smoke
You guys have the strongest willpower in not sampling these roasts before you cut them up. I couldn't smell all that goodness and not taste a little sample when it came off the smoker. Also, what would you estimate the retail price of the two briskets?
You guys are very inspiring 🤘🏽. I thoroughly enjoying smoking all diff cuts bcuz of you guys. And the seasonings are a must for every get-together. And we always cook more than enough 😂. Gonna do a brisket again this weekend 🤘🏽
June 2nd, I went to see a surgeon in Cleveland and on my way back to NC I guess I was probably less than 20 miles from your alls place🤦♂️yeah, dumb move on my part..😄 I'VE GOT ta stop watching on an mt stomach 😂 AWESOME STUFF fellas!!!👍👍
That was great looking brisket. I really like your videos. They have been teaching me all the different cuts of meat. Of course, your cooking of those cuts really is the show.
I like the thickness he cut it to. I mean to each their own and it’s your meat and you bought it and smoked it and cut it how you like but for me that thick cut is nice
Didn't let it rest near as long as you should have, put it back on the smoker, or wherever you can maintain around 150° F. Resting at least ⅔ the time it took to cook.
@@TheBeardedButchers yes...I have done it many times. Also if you want to reheat the brisket, put it in a bamboo steamer for just t couple of minutes and it will be better then your first bite. BTW... Your Black is the best, I use it on almost everything. Got to use up the Buckets I got.
You guys never disappoint. Love the content always top notch. I live in Thailand most of the year = No Beef (Other Then Rubber). I only return to work in the USA for my private clients = Amazing Beef. I have a “Digital” smoker, A Trager, a full wood canister smoker. I do everything in my Traeger 600 series. Bravo 👏 again to you guys and your team.
A friend of mine is the head butcher at a major, high-end shop. He's been cutting meat for over 40 years. He sends his new-hires to your channel for an education.
Welcome to the Yoder family gents! Proud owner of a YS640S, and a Durango 20" Finding the sweet spot on the damper is the trick to even the temps across the pit, I found all the way out to the right then back in an inch or two evens the temps right across
One out of 2.6 million here. I was a bit surprised to see the Smoke ring was almost non-existant and was wondering if that was on account of the Dense Oak pellets, or if the Yoder was set to low smoke. None the Less, it was a Good lesson on something New and something Old. Gr8 Show Guys ! ! 😋
![Wagyu Beef and Kobe Beef [What's the Difference?] The Bearded Butchers Answer and Grill!](http://i.ytimg.com/vi/6oJLOd6Fipo/mqdefault.jpg)
I don't understand how you guys don't have 10M+ subscribers.
This is hands down the best butcher channel on all of CZcams, Happy I found out about you guys!
I agree. I can't believe I just watched an hour of barbecue. It's impressive that they can captivate an audience like that. Can't wait for what's next.
You answered your own question. They’re a butcher channel.
Same here bruh. Seth is very surgical with those Victorinox. Not to mention he's very precise.
I consider them our very own “happy 1.9 M subs’ little secret” for now. But I’m sure that won’t last
Well it’s says at the time of my writing it’s only 1.9 mil subscribers so how is it 10 mil
That Bone in, with another 4 hours rest, would of melt in mouth... Great job, looks amazing..
Spencer needs more love in the comments. This guy has top tier editing skills.
AGREED!!!
@@TheBeardedButchers tell Daddy Spencer we love him
@@TheBeardedButchers Higo guys, What about meat that is no aged? Histamines can be a issue for aged meat? Taste? Availability? Thanks!!!
You guys deserve a "TV show" for real. Stayed for the hour and learned a lot from you guys.. always enjoy the content and knowledge
You guys push top tier videos… one of the few channels I can really sit through the WHOLE video. Thanks for the content guys
Thank you!
Wow just saying don’t watch these on empty stomach with no beef close by those juices were amazing
I love how one animal has turned out to be multiple episodes and shorts. Awesome content creation BB.👍
Thank you very much, we love sharing as much as we can with you all!
Whether you are cooking or carving I can’t stop watching once I start watching. You guys are very educational and entertaining. Thank you, and keep up the great work 👍🏼👍🏼👍🏼
Thanks so much, have a good weekend!
Started cutting meat in high school has been a proffesion thats done me well for 15 years. Love that you guys are showing people what its about.
I had a Camp Chef pellet smoker, and sold it for very little. Pellet smokers do not work nearly as well as offset conventional smokers. The $1000 Camp Chef took three times longer to get the same amount of smoke into a brisket as the offset that used big chunks of smoke wood!
That's one of the best brisket trim I've seen. Excellent knife work.
YES, I sure have had bone-in, i prefer it actually. However i have a completely different reason. I make stock out of all my smoked/BBQed bones. I cant tell you how incredible it is. most especially when making potato-leek soup or my own invention clam chowpeno (a cross between spicy capino (spicy Itialian seafood soup) and creamy clam chowder. I also smoke the clam chowpeno as I make it. My Pop's is just nuts for the stuff!
Excellent! - Thanks for the comparison Guys! - Cheers!
I have to say that in the years I've been watching cooking and BBQ videos, this is only the second bone in Brisket I've seen done and both look amazing. I wish I'd had Brisket available when I introduced my wife to Japanese A5 Wagyu, she would have been ever more ruined for regular steak than she is now.
You guys are off the hook you guys are living the dream...god bless😊😮😊
You guys won me over again! You can tell a lot about people from their dogs! And that dog luvs y’all and it says so much. Thanks for all you guys do.
These guys can break down a brisket blindfolded, but we found they can’t roll and recall fat side up, fat side down lol. Amazing job and awesome video, keep them coming!
I can`t imagine just how much a video like this, stimulates the economy. You boy`s are a credit to your industry.
If the bone in brisket had more time to rest, it would have been more tender. The rest is when the magic happens.
For sure!!! Resting is just as important as the smoking! It's all part of the technique!
Holy cow, 11 pm in the UK and I was slightly hungry,,,now I could eat the sofa😅😅
The key is time above 180 F where protein denaturation is accelerated
Maybe a tad. But if you look closely the fat on the bone in didn’t render down near as much as the boneless one. That’s the difference.
@@jimclements3190check Pitmaster out in Manchester if you live close 👌🏽
You can really feel and see the love and passion you have for your chosen craft, it is truly enjoyable watching you two working together. Please stay close and may Gods anointing be upon you and your family.
Thank you very much for the kind words!
I've got a grass fed bone in brisket in the freezer that I'm going to smoke. From the videos I've seen of them being smoked they take a good 16-20 hours. Absolutely crazy
Always professional, hardworking Americans , make’s me proud .
From one editor to another, kudos to Editing Spencer!
He does an awesome job!
Thank you Guys so much for sharing this video and I love 😍 learning and brisket especially when it's tender!!!!
That looked unbelievably delicious. I love pickle and raw onion and bbq sauce on my sammies.
Sad im not there to eat this with you guys ❤
Looks delicious, thank you for the video.
Most welcome 😊
Wow that was absolute torture watching and not getting to taste. Thanks love your videos
Just got our first wyagu brisket 11 lbs thanks brothers stay tune ❤
You're going to love it, hope it turns out well!!
@@TheBeardedButchers i make my best tomorrow 6 hrs then wrap for 4 thanks all black spice
With all that hard work came a very delicious beef brisket. The payoff is the smiles on everyones face as they munch down, lol. Fun stuff. I wonder how deer bacon tastes, I've never seen that before.
This is awesome, the best videos on butchering plus the best grill company. I love my 640. Thank you for making such great videos!
Our pleasure!
I absolutely love the wheels on those smokers.....
Gentlemen great partnership with Yoder!! Love it
Both of those are truly beautiful. I'm really digging the grill
Never had bone in though
Wow! You guys are living the life. Awesome.
Awesome. Looking good. Your back and forth commentary is almost as good as the meat!
I love watching you guys cut these pieces I like learning where certain cuts come from.
Always looking forward to new things from you guys, thanks very much
Guys\ you have me drooling here, looking at that great briskets ,WOW,it’s 2;35 pm here in NJ, NOW FOR MY BREAKFAST, STAY WELL GUYS !🇺🇸🇺🇸🇺🇸🇺🇸
Spencer is an elite editor. The B rolls are TOP TIER
He's the BEST!
Oh my gosh!! I really enjoy your butchering videos! They are so informative and I’m amazed at the knowledge you both have and so educational now to the smoking part of the video… I had to put on a bib to keep from drooling all over!! And slicing the two briskets was so beautiful I could almost taste them. I watched with rapt attention as you ate little samples and I over flowed the bib! I would have loved to go to a bbq restaurant and have brisket there but I knew it could never be as appetizing as what you guys made and I’d be disappointed. Thanks so much for what you do and keep on educating us!!!❤️💕🥴🤟🏽🤟🏽👌
😂 Thank you!
Yoders are cool, congratulations guys they sure look nice personalized
The Duck Dynasty of the butcher world. Very cool.
get some good crusty bread and dip it in the juice!!! ❤️❤️❤️❤️❤️
Can't wait! I mainly do venison, duck and dove... I have a friend who hunts, and he brings me whatever is in season.
Always give preference to this channel over Netflix…
I m in love with this channel.
you guys are great. love watching you guys do your thing.
Thanks so much!
The meat looks great, as usual.. thanks for all the great videos
Thanks for watching!
Many many thanks for this video. Quite the experience to be a part of.
Im digging those smokers! Im a pellet smoker guy myself. Im gonna check those out and start setting aside for that. real nice! I like to mix in the small wood chips with my pellets to give that deeper smoke
Got me wanting to do a brisket again. Well done!
Man, you guys do great work!
Much appreciated!
Yoder! 620.... Kansas where I grew up. the people in Yoder and what they produce are amazing.
We LOVE it!
You guys have the strongest willpower in not sampling these roasts before you cut them up. I couldn't smell all that goodness and not taste a little sample when it came off the smoker. Also, what would you estimate the retail price of the two briskets?
I'd like to be at that bbq 💯💯💯
Just love this video, I need to get my smoker out and get your seasoning and give it a try.
I have purchased the black seasoning and I freaking LOVE it!!!
This is GREAT to hear, thank you!
I love watching this show so much ❤❤❤😅😅😅
Great video. Love those smokers!👍👌
Guys you are closing the circle! Very very nice move with the bbq, pan, farm, seasonings, next should be wine production !😊😊😊
You guys are very inspiring 🤘🏽. I thoroughly enjoying smoking all diff cuts bcuz of you guys. And the seasonings are a must for every get-together. And we always cook more than enough 😂. Gonna do a brisket again this weekend 🤘🏽
That sounds great! Thanks for sharing.
Amazing job, fellas. Looks delicious. Keep it up.
Thanks so much!
hands down best damn food/butcher channel that exists! this one was awesome!!
Thank you!
June 2nd, I went to see a surgeon in Cleveland and on my way back to NC I guess I was probably less than 20 miles from your alls place🤦♂️yeah, dumb move on my part..😄
I'VE GOT ta stop watching on an mt stomach 😂 AWESOME STUFF fellas!!!👍👍
Oh no, next time for sure! Thank you!
@silvergrizzly515 ,
You probably drove down I-77 , so yeah , you were not far away.
That was great looking brisket. I really like your videos. They have been teaching me all the different cuts of meat. Of course, your cooking of those cuts really is the show.
I like the thickness he cut it to. I mean to each their own and it’s your meat and you bought it and smoked it and cut it how you like but for me that thick cut is nice
That boneless one is a thing of beauty
6:05 yeah.... Yeah can't say I'm surprised, awesome professionals right here...
Great idea on the paper folding.
cutting meat like this looks so satisfying
Wow this looks so good. Love the content!
Got a new grill for father's day. Great presentation guys.
That's awesome, hope you're enjoying it!!
One word.."DAMN"...
Hell yes, I will get one of that smoker. Custom build Bearded Butchers brand select looks Awesome! 🇺🇸🇺🇸
Very good did enjoy the video. Thanks.
Been running a Yoder for years now, not as nice as yours, but love it. Good luck on the collaboration
Didn't let it rest near as long as you should have, put it back on the smoker, or wherever you can maintain around 150° F. Resting at least ⅔ the time it took to cook.
You’re suggesting that the bone in brisket should have rested over 10 hours??! Lol
@@TheBeardedButchers yes...I have done it many times. Also if you want to reheat the brisket, put it in a bamboo steamer for just t couple of minutes and it will be better then your first bite. BTW... Your Black is the best, I use it on almost everything. Got to use up the Buckets I got.
If I could just grab into the screen to get some of that nice looking brisket right now... heaven!
My mouth was watering when you were cutting that... Looks great
You guys never disappoint. Love the content always top notch. I live in Thailand most of the year = No Beef (Other Then Rubber). I only return to work in the USA for my private clients = Amazing Beef. I have a “Digital” smoker, A Trager, a full wood canister smoker. I do everything in my Traeger 600 series. Bravo 👏 again to you guys and your team.
I just ate dinner and now im starving after watching this 🤣🤤
Holy moly, those smokers are some kind of fine. Congrats guys.
Looks really good like you’re guys cutting board
I only wish there were taste a vision. Once again 10:00 watching you guys, out to the weber I go! 🤣😂
A friend of mine is the head butcher at a major, high-end shop. He's been cutting meat for over 40 years. He sends his new-hires to your channel for an education.
What a great video guys!!!
Enjoyed watchingand seeing you enjoy it.
Thanks so much!
Myron would call this over done, you failed. Lol
I would call this GREAT! GOOD job yall. Glad I wasn't there, I'd eat it all! Looks delicious...need smell-O-vosion....lol.
Play a drinking game for every time he says "American Tajima Bourbon Mash Fed Wagyu" and get hammered.
Guys! You're killing me!!! Awesome video.
Thank you!!
LOVE Stoaked Pellets !!
Welcome to the Yoder family gents! Proud owner of a YS640S, and a Durango 20" Finding the sweet spot on the damper is the trick to even the temps across the pit, I found all the way out to the right then back in an inch or two evens the temps right across
Tragic - TRAGIC - that there's only enough for me!
52:41 Dudes..
Y'all spent more on this cook than my monthly budget for meat 😂😂😂
36:57… lol. Still great to see how this came out.
One out of 2.6 million here. I was a bit surprised to see the Smoke ring was almost non-existant and was wondering if that was on account of the Dense Oak pellets, or if the Yoder was set to low smoke. None the Less, it was a Good lesson on something New and something Old. Gr8 Show Guys ! ! 😋
That was AMAZING!!!
Old boy loved the pets so much he got closer and crashed. Lol.
Man those briskets look divine... mouth watering wow.
Thanks for watching!
Us Black fans of yours appreciate you going ‘Black’… good video and I enjoy watching your content!
Absolute hilarious this round 🤣😂
Epic stuff!