The footage doesn't do this brisket justice in regard to how Black it was. It was like a black hole sucking in the light surrounding it 😳 and it was only in the smoker for 5.5 hours!! I can't wait to try this on a bigger brisket. I learned so much from this cook and really appreciate Dave's knowledge and his willingness and openess to share. Seriously, subscribe to his CZcams channel (link in the description) you will not regret it! See yall on the next one ✌😬 Take care and happy new year!
Yo Ant, I did a brisket and pork butt this weekend and seasoned the night before. I have done that in the past because I would get up early too cook and didn't know it lead to the really good bark. The pork and brisket I did this weekend had AMAZING bark. Id love to send you some pics
New sub here.... "Cause he's English" LOL dumb!! 1. your video editing is freaking awesome and 2. the brisket looks BOSSSSS. looking forward to supporting the channel.
Thanks for the tip! Tbh I ate most of the flat myself. It was so tender, smoky and delicious. Just dry as heck hahaha but the family enjoyed it. Leftovers after the video only lasted about a day 😂
This is your best video yet! I loved the HP music. Even though it was over where you wanted it to be, you owned it. Bark looked amazing! I love the way you put your videos together. I want to start a bbq CZcams and don’t really know where to start. I’d love to email you and get tips. Let me know! Thanks!!!
Thank you very much! Yes, I've changed my video making strategy from tutorial to more story telling. There are enough how to bbq channels out there and I can't compete with their knowledge. So if your starting a channel make it more about your journey and passion about bbq. Msg me on instagram if you have any questions. I'm happy to help!
Congrats on hitting 1.5k!!! All your hard work shows and I wish I was there to enjoy all the meats (and you know I don’t really eat meat haha) but I believe you have learned lots!
I’m glad I found out that my oven will go down to 150. But the keep warm is 175 or so. I guess keep warm would be more for holding food a shorter period of time. I’ve used 150 to hold brisket for a couple hours as well as tri-tip briskets. Always an excellent result. I felt like after the rest the bark looks darker. Maybe it’s just my mind playing tricks on me. I’ll have to snap some pictures next time to confirm. I always vent the foil or paper for a while before tossing it in the oven just to give the meat a chance to stop cooking and then close it up for the rest. I usually will bring the temp to 165-170 about an hour before cutting because I found the meat cools off too fast if I don’t try to warm it up a bit before cutting.
I'm with you, i have no science or explanation to back ot up. But the bark seemed darker after that 12 hour rest. Awesome tips, too! Always appreciate your knowledge 🙌
Fun to watch and well edited as always. Kudos for admitting your mistakes and keeping it real. It always makes your next cook so much better. Trust me, I know. P.S. Lose that baffle and the bottom won’t be crunchy. ✌️
Thanks brother! My other buddy G M (don't know his real name lol) in the comments just told me the same thing! I'm gonna do it haha just gotta stop being lazy 😅
That was crazy how you got the BARK looking like that and the fatty came out killer the lean not to bad I've cooked worse than that lol happy new year 🎉
Happy new year, my brother! Bro, I'm with you, the bark was crazy for a 5 hour cook! Looked like I cooked it for 20 hours 😂 definitely going to adopt a few of his techniques going forward! And thanks for making me feel better about the cook 😆
Happy New Year man! I've been wanting to try holding my cooks in the oven while they rest, but haven't gotten around to it yet. I've read on some forums and seen some videos of people actually recalibrating their ovens so that it will actually hold lower than 170 F. I checked the temps in my gas oven one time and found that it'll basically fluctuate about 15-20 degrees below/above the set temp, which makes sense. I think Harry Soo, who was the first person I saw finishing his cooks in the oven, has an electric oven, which I feel like would hold temps a little more evenly? Anyways lol, great video man, love that you're sharing your journey with bbq!
Happy new year! Always great to hear from you Dr. Ben! Yes! I've seen some videos about recalibrating the oven (from smoke trails and Raleigh smoke) but I was too lazy and also didn't want to mess with my mother in law's oven 😂 I usually just rest in a cooler but wanted to try and see if the 170f oven would work. A pretty bad test though, since I burnt the brisket before the rest lol glad to share my journey hope it's helpful and entertaining haha God bless, brother!
I love the Wilson's BBQ channel. I'm super jealous of Dave's home grown bbq business (and all his badass smokers!) Dude, Ant. Have you ever checked out any videos on the BBQ scene in South Korea? It's big popular over there, and they've got the technique down pat...really cool to watch. Great video brother!
Outside of mighty joe yim, I don't know of any s. Korean pitmasters. I will Def check it out! Fun fact: I used to do kpop song covers like 12 years ago on another youtube account 😂 so I always have a soft spot for s. Korea 🇰🇷 always good to hear from you my brother!
@@AntsBBQCookout hey bro, I bit the bullet and cut the baffle plate out of my Old Country the other day! I highly recommend it...it works way better now. The air flow is much better. And the way the air moves, it cooks more top down than before. So I don't have to worry as much about the bottom cooking too fast.
@@AntsBBQCookout I wasn't using a water pan before. But now that the hot air is rising straight up into my cooking chamber I have used one a couple times. I just grabbed one I had lying around...I think it was like 6 inch by 12 inch, and 4 inches deep.
Looks good man. I actually like soy sauce as a binder too. I started doing it probably about a year ago when I used it as a binder for my seasoning on a flank steak and I was blown away by the flavor. Now I use a lot of seasoning but I feel like the soy sauce made an impact. I will def try this soy sauce spritz because I love me some bark!
Low and slow began in Africa- in the pit I think and was brought to USA by the slaves? This brisket is massive compared to the crap we get in the UK generally, it’s pathetic. I’m cooking one typical British rolled no fat brisket up today and doing a video😂
The footage doesn't do this brisket justice in regard to how Black it was. It was like a black hole sucking in the light surrounding it 😳 and it was only in the smoker for 5.5 hours!! I can't wait to try this on a bigger brisket. I learned so much from this cook and really appreciate Dave's knowledge and his willingness and openess to share. Seriously, subscribe to his CZcams channel (link in the description) you will not regret it!
See yall on the next one ✌😬 Take care and happy new year!
Yo Ant, I did a brisket and pork butt this weekend and seasoned the night before. I have done that in the past because I would get up early too cook and didn't know it lead to the really good bark. The pork and brisket I did this weekend had AMAZING bark. Id love to send you some pics
@@anthonylaney1062 nice bro! Yeah I just learned that it had an effect on the bark from the researching for this video. Hit me up on instagram!
Lots of information and details. Thanks for sharing a great international video.👑
Appreciate it! Thanks for watching 😁
Yea I agree Wilson bbq is legit
Yeah, man 🤙🤙
Have you ever tried just S&P the night before and then Lawry’s right before it goes on? I wonder what this subtle difference would do to the bark
New sub here.... "Cause he's English" LOL dumb!! 1. your video editing is freaking awesome and 2. the brisket looks BOSSSSS. looking forward to supporting the channel.
Hahaha thank you very much! Glad you enjoy and looking forward to your feedback in the future 🙏
Great video ant!
Thank you, appreciate it bud!
Cold on the cob got you a like and a comment
Hahaha awesome 😁
Great video buddy.
Thank you!
Incredible recipe !!! Yummy !!! Tasty like my grandmother's !!! Thanks for the good mood !!😋😋👍
Thank you 🤗
Chud also rests his brisket and some other meats in the oven on 170. I did this for my first brisket and it was delicious.
That's great to know! Yes I'm going to try it again on my next brisket but I'm confident it won't have a negative effect!
Make chili with the unusable flat! It’ll be great!
Thanks for the tip! Tbh I ate most of the flat myself. It was so tender, smoky and delicious. Just dry as heck hahaha but the family enjoyed it. Leftovers after the video only lasted about a day 😂
Great editing and nice concept you got going on here brother...👍🏽👍🏽
Thank you bro! 🙏
This is your best video yet! I loved the HP music. Even though it was over where you wanted it to be, you owned it. Bark looked amazing! I love the way you put your videos together. I want to start a bbq CZcams and don’t really know where to start. I’d love to email you and get tips. Let me know! Thanks!!!
Thank you very much! Yes, I've changed my video making strategy from tutorial to more story telling. There are enough how to bbq channels out there and I can't compete with their knowledge. So if your starting a channel make it more about your journey and passion about bbq. Msg me on instagram if you have any questions. I'm happy to help!
Congrats on hitting 1.5k!!! All your hard work shows and I wish I was there to enjoy all the meats (and you know I don’t really eat meat haha) but I believe you have learned lots!
Thanks, Jeimmy 😁
I’m glad I found out that my oven will go down to 150. But the keep warm is 175 or so. I guess keep warm would be more for holding food a shorter period of time. I’ve used 150 to hold brisket for a couple hours as well as tri-tip briskets. Always an excellent result. I felt like after the rest the bark looks darker. Maybe it’s just my mind playing tricks on me. I’ll have to snap some pictures next time to confirm. I always vent the foil or paper for a while before tossing it in the oven just to give the meat a chance to stop cooking and then close it up for the rest. I usually will bring the temp to 165-170 about an hour before cutting because I found the meat cools off too fast if I don’t try to warm it up a bit before cutting.
I'm with you, i have no science or explanation to back ot up. But the bark seemed darker after that 12 hour rest. Awesome tips, too! Always appreciate your knowledge 🙌
Fun to watch and well edited as always. Kudos for admitting your mistakes and keeping it real. It always makes your next cook so much better. Trust me, I know.
P.S. Lose that baffle and the bottom won’t be crunchy. ✌️
Thanks brother! My other buddy G M (don't know his real name lol) in the comments just told me the same thing! I'm gonna do it haha just gotta stop being lazy 😅
That was crazy how you got the BARK looking like that and the fatty came out killer the lean not to bad I've cooked worse than that lol happy new year 🎉
Happy new year, my brother! Bro, I'm with you, the bark was crazy for a 5 hour cook! Looked like I cooked it for 20 hours 😂 definitely going to adopt a few of his techniques going forward! And thanks for making me feel better about the cook 😆
@@AntsBBQCookout lol gotta support the BBQ family
Happy New Year man! I've been wanting to try holding my cooks in the oven while they rest, but haven't gotten around to it yet. I've read on some forums and seen some videos of people actually recalibrating their ovens so that it will actually hold lower than 170 F. I checked the temps in my gas oven one time and found that it'll basically fluctuate about 15-20 degrees below/above the set temp, which makes sense. I think Harry Soo, who was the first person I saw finishing his cooks in the oven, has an electric oven, which I feel like would hold temps a little more evenly? Anyways lol, great video man, love that you're sharing your journey with bbq!
Happy new year! Always great to hear from you Dr. Ben! Yes! I've seen some videos about recalibrating the oven (from smoke trails and Raleigh smoke) but I was too lazy and also didn't want to mess with my mother in law's oven 😂 I usually just rest in a cooler but wanted to try and see if the 170f oven would work. A pretty bad test though, since I burnt the brisket before the rest lol glad to share my journey hope it's helpful and entertaining haha God bless, brother!
I love the Wilson's BBQ channel. I'm super jealous of Dave's home grown bbq business (and all his badass smokers!) Dude, Ant. Have you ever checked out any videos on the BBQ scene in South Korea? It's big popular over there, and they've got the technique down pat...really cool to watch. Great video brother!
Outside of mighty joe yim, I don't know of any s. Korean pitmasters. I will Def check it out! Fun fact: I used to do kpop song covers like 12 years ago on another youtube account 😂 so I always have a soft spot for s. Korea 🇰🇷 always good to hear from you my brother!
@@AntsBBQCookout hey bro, I bit the bullet and cut the baffle plate out of my Old Country the other day! I highly recommend it...it works way better now. The air flow is much better. And the way the air moves, it cooks more top down than before. So I don't have to worry as much about the bottom cooking too fast.
Thanks for the info was still on the fence but I'll do it for sure now! You using a water pan? If so what dimensions?
@@AntsBBQCookout I wasn't using a water pan before. But now that the hot air is rising straight up into my cooking chamber I have used one a couple times. I just grabbed one I had lying around...I think it was like 6 inch by 12 inch, and 4 inches deep.
@@GM-vy1wy did you do the smoke stack extension as well?
Looks good man. I actually like soy sauce as a binder too. I started doing it probably about a year ago when I used it as a binder for my seasoning on a flank steak and I was blown away by the flavor. Now I use a lot of seasoning but I feel like the soy sauce made an impact. I will def try this soy sauce spritz because I love me some bark!
Yeah give it a try for sure, the soy sauce I use is a mushroom soysauce which is super dark in color, if you wanted to give it a try!
Low and slow began in Africa- in the pit I think and was brought to USA by the slaves?
This brisket is massive compared to the crap we get in the UK generally, it’s pathetic. I’m cooking one typical British rolled no fat brisket up today and doing a video😂