Thank you Chef. I'm missing Texas BBQ. I am living in the middle east and finally found a brisket. I will put it on a drum smoker I made this weekend. I have cooked plenty of briskets back in my Texas days but never on a drum. Brisket is a rare find here and will be a treat. Good to see a video of brisket on a drum. I have been smoking a lot of lamb and beef short ribs as that is what is available.
From a fellow Texan. My first Brisket on the UDS this weekend. I'll see how it turns out. All my previous ones were on a big smoker with indirect heat. Great video BTW.
Thanks for watching. You can order a hat from Heads Or Tails hats out of Haskell Texas they will ship one to you. Tell them chef Johnny sent you. Thanks for watching.
Haha I love this video the honesty comes through more than the brisket . I know you know what your doing but like any pitmaster they don’t all cook the same that’s the challenge
You are right about that Mac. Every cook is different and every brisket in the same cook are different. Thanks for watching and have a great holiday season. Christmas will be here before we know it.
Looks good chef. Thanks. That sucklebusters is damn good. I’ll tell you your brisket rub is damn good too. I use it all the time. Also man I like that deflector plate
🥰🥰🥰Chef, this is a wonderful wonderful tutorial. Especially living it's not a wagu or expensive cut. Set up of the drum and the brisket itself - 😍😍🍽 Thank you Chef, love and best to family. xoxo
That was a fine looking brisket Chef! I need to try some Sucklebusters one fo these days. I did 6 briskets the other day, and one of them had a huge cut right down the middle! Shame of that meat cutter! LOL! Cheers brother!
Hey Chef Johnny , This is a great info video [ as always ] !!!!! The only place i can get a brisket here is at Walmart . I inject with beef consomme . And normally Cook At @ 225 to 250 . I've Used the 1836 , and i've used 50/50 salt and pepper , and of course Your brisket rub . And i have to say my family likes your rub the best !!!! You and your family stay SAFE
Hey Chef! That Brisket look fine to me I'm seeing some Sandwiches and Tacos well there's only one place in Trinidad I may get a Brisket and that's going to be pretty pricey LOL. Thanks for sharing my brother. Cheers! 👊
Folks - Chef Johnny knows what he's talking about. A lot of my briskets are S&P only or SPOG but I'll put that Sucklebusters 1836 on the list. I've gotten damaged briskets like that from Wally Mart before - I hate it too.
Looked real good to me. You only used water to spritz, could that have possibly effected the bark setting? You said it wasn’t quite what you wanted when you wrapped. Have you ever used beef broth to spritz or mop a brisket? Why or why not? Glad to see the UDS getting good work. What was cooking in the BHC? Great tutorial Chef!
The BHC had a pork butt on it. Bark formation is increased with moisture. The smoke needs it to have to to attach itself to. So as far as bark formation what the liquid is makes no difference, you need moisture.
Great tutorial Chef! I’ve learned a lot from your videos. Thank you! Since this was in a UDS, did you put the fat cap down for protection? Which way would you put the cap in an offset smoker?
I like to cook fat side down. If you are going to put it up then it should be because it is protecting it from heat. I put it down to get better bark on the meat. When you cook fat side up the fat has the best bark on it. Well then you have the best bark on the fat and that usually gets trimed off.
If you want to save the au jus then you need to use foil. Some people complain about how foil softens the bark. To solve that problem just save some time at the end of the cook to open it up and set the bark.
Smoked a brisket last night. Complete failure. Temp on my uds went from 250 to 220 then to 175 and kept going up and down. What did I do wrong? Used 15 lbs of coal,well lit, temp just kept jumping. Brisket had excellent flavor, but dry and super tough. Your thoughts?
Well I tell I always say it takes allot of bad briskets to consistently make good ones. Lol. What I think is happening g is that you were moving the air controls to much. It was cool so you opened them up it was hot you shut it down. Make slighter adjustments next time. Start shutting it down as it approaches temp don’t wait until it is there. Monitor it a little closer and make the moves a little sooner. Once you find your sweet spot it will be easier.
...I did before I made the comment...the brisket you pictured in the video in the red drum looked like part of the flat had been trimmed...I was curious ? ...I've taken it off and made brisket hamburger...great burger...ww...@@TexasStyleCuisine
Well I tell ya I grew up cooking briskets before you could get select, choice or prime. You just got briskets and they were less then $1 a pound. So you can bbq a good brisket without buying high dollar cuts of meat. You just have to watch what you are doing. Yes it is easier with better cuts but by no means required. Thanks for watching and for pointing out the better piece of meat you start with the better chance you Jane of having a good brisket.
@@tinstaaflh3042 I have thought about that. What I think about it is, the tallow would have to be warm to inject it. Not sure how that would work with cold meat.
Looks like it was over cooked by 2 to e 3 hrs or You should of wraped 2 to 3 hrs earlyer I'm. Not even buying Brishet anymore good flank with fatty grain runningthrew it and same with flap meat . Pork shoulder just about anything of pork ribs are out to never had a drum smoker . Ya sold Me on it .
Like I said in the video it was a little over cooked not as long as three or four hours. Maybe less then an hour. Wrapping earlier would not have helped but pulling it off the pit a little earlier would have. You are right about a flank it is a cut of meat I really enjoy. Thanks for watching.
Sir, you’re going to dry up and blow away if you keep losing weight. It takes amazing willpower to lose weight when you are constantly around great food.
Dude has no clue what he's doing or why he's even spritzing. His trim was a disaster and he's just spritzing because he heard about it on the internet. But he has no idea why or when or of you even need to. Burned, dried out and over cooked the brisket. He could used it as a cutting board. That's not "bark" and he thinks the smoke ring is from the charcoal. LOL....
Damage you clearly are a hater and not someone that knows about smoking brisket. I will address what you said one at a time. You spritz for different reasons one is to keep the outer part of the brisket soft and playable. When the brisket is moist it helps the bark form by giving the smoke something to attach to, a moist surface will hold more smoke then a dry surface. It was not burned nor dried out, it was to tender so a lit over cooked and I did state that. If you watch me slice it I used a smooth edged meat slicer. It the bark was hard and burnt you would have to use a serrated blade. Now for the chemistry lesson. The reason for the pink smoke ring in a brisket is from a reaction of myoglobin and nitrates and nitrites. These two chemicals turn the meat pink as it is being cured. An example is a pork roast is more of a white or brownish color and a ham is pink. The ham has been cured with nitrates and /or nitrites. So these two chemicals are responsible for your smoke ring. The reason the ring stops is because the chemical process stops at 140 degrees so when the brisket heats up it stops. Now how does the nitrates and nitrites get on the brisket. They can be in your rubs for example celery salt has allot in it so if you have celery salt in your rub it helps form the so called smoke ring. Another way is just salt, sodium nitrate, there is one of those chemicals turning our meat pink again. How else can we get these chemicals? They are present in burning coals. They are release and when our meat is in a pit being saturated in smoke the meat starts turning pink. It is not because of the smoke but these two chemicals. That is why if you cook a brisket in an electric smoker that is burning wood chips you get little to no smoke ring. Even though it is enclosed in smoke. You can put a brisket in an electric oven and have no smoke at all and get a smoke ring by putting nitrites and nitrates in your seasoning. So it is not the smoke per say it is the chemical reaction with myoglobin. You can get a smoke ring with or without smoke. But the smoke is what gives you that beautiful bark. I think I responded to all of your statements. Now some of my resume. I am a certified chef and teach culinary arts and I teach on Texas BBQ. In BBQ competition I have about about 100 top 10 finishes those include grand champion, reserve grand champion and people’s choice awards. Two weeks ago I went to my first brisket shoot out in two years and got 7th out of 49 teams. I also cook briskets every weekend for a bbq business I run with my son and wife so yes I cook allot brisket. So I hope you read this and I hope you learn a little bit about the art of Smoking brisket. Thanks for watching.
@@TexasStyleCuisine My resume: 0 competition wins, because comp BBQ is a complete joke and waste of tine and money. It's a 1 bite injection flavor contest and has nothing to do with BBQ. I train with the top Texas BBQ restaurant owners instead of spending $3K to win a ribbon saying my brisket had more injection that everyone else's brisket.
@@SOLDOZER not sure who your top bbq guys are but next time you are training ask them about the nitrates and nitrites and the smoke ring. Better also ask them about bark formation. While you are at it.
Fellow Texan here and you got my nod of approval
Thanks, glad I got the thumbs up from you. I appreciate you watching.
Nothing like a good TX brisket. Nicely done Chef.
Thanks buddy
Thanks for the no nonsense stright to the point brisket video!!
Thank you for watching. I hope you got some good tips from the video.
Looking good Mr!great job.thank you.
Thanks for watching Jose.
Nice work chef,Good to see you again Rick from Australia
Well thanks for dropping by and watching. I sure do appreciate it.
Another masterful video...some of the best BBQ education on youtube!
Thanks Jayson
Thank you Chef. I'm missing Texas BBQ. I am living in the middle east and finally found a brisket. I will put it on a drum smoker I made this weekend. I have cooked plenty of briskets back in my Texas days but never on a drum. Brisket is a rare find here and will be a treat. Good to see a video of brisket on a drum. I have been smoking a lot of lamb and beef short ribs as that is what is available.
Well you enjoy that brisket. Thanks for watching and enjoy that drum they are fun to cook on.
From a fellow Texan. My first Brisket on the UDS this weekend. I'll see how it turns out. All my previous ones were on a big smoker with indirect heat. Great video BTW.
Drowning in my drool watching you cook that hunk a meat🤤
So glad you enjoyed it
That is a great looking brisket. Cheers, Chef Johnny!
It was not bad at all. Thanks for watching.
You got a nice smoke ring and bark, brisket looked on point. Enjoying this brisket challenge. Cheers.
Thanks for watching, glad you enjoyed it.
Great video my friend you can’t beat a good brisket video and it always makes me hungry 😋 oh by the way love your hat. I want one 😄👍
Thanks for watching. You can order a hat from Heads Or Tails hats out of Haskell Texas they will ship one to you. Tell them chef Johnny sent you. Thanks for watching.
Haha I love this video the honesty comes through more than the brisket . I know you know what your doing but like any pitmaster they don’t all cook the same that’s the challenge
You are right about that Mac. Every cook is different and every brisket in the same cook are different. Thanks for watching and have a great holiday season. Christmas will be here before we know it.
Looks spectacular as always Johhny! Thanks for sharing
Thanks buddy. I am so glad you enjoyed it. Please remember to share it around please.
Nice brisket chef! That 1836 is awesome stuff too. Cheers bro!
Thanks buddy. It was a very good brisket.
Incredible bark and smoke ring!
Thank ya sir
Looks delicious Chef like that new uds
Thanks buddy glad a liked it
Looks good chef. Thanks. That sucklebusters is damn good. I’ll tell you your brisket rub is damn good too. I use it all the time. Also man I like that deflector plate
got that deflector plate from Ric Galindo . Thanks for stopping by and watching. I sure do appreciate it.
Hooooo Wee! That boy sure can cook!
Thanks very nice of you to comment and watch
🥰🥰🥰Chef, this is a wonderful wonderful tutorial. Especially living it's not a wagu or expensive cut. Set up of the drum and the brisket itself - 😍😍🍽 Thank you Chef, love and best to family. xoxo
Thanks, Mona I always appreciate you stopping by.
Awesome bark on that bad boy right there. Good stuff Chef!
Thanks 👍CJ, Nice of you to take time to watch.
I had sup, but seeing this .............dang it .............mouth watering
We did enjoy it.
Where’s the beef?? Oh wait Chef Johnny’s smoking it!! 😜😜
I see you are still hanging around after all these years of watching. Thank you so much.
That was a fine looking brisket Chef! I need to try some Sucklebusters one fo these days. I did 6 briskets the other day, and one of them had a huge cut right down the middle! Shame of that meat cutter! LOL! Cheers brother!
thanks for watching I sure do appreciate it. Ya those cuts like that really do screw up a nice brisket.
Beautiful!! Man, that rub is so tasty!!
I did enjoy it. Suckle Busters always comes through.
Love some good brisket. It is one of my favorites to eat and cook when it comes to bbq. I cooked two last week. 👍🏻
Sounds great! I love some brisket myself. Thanks for watching.
Hey Chef Johnny , This is a great info video [ as always ] !!!!! The only place i can get a brisket here is at Walmart . I inject with beef consomme . And normally Cook At @ 225 to 250 . I've Used the 1836 , and i've used 50/50 salt and pepper , and of course Your brisket rub . And i have to say my family likes your rub the best !!!! You and your family stay SAFE
Well glad my rub came out on top. Thanks for watching.
Thank you for sharing your Brisket... looks Fantastic....
Bob Cooney
Salt Lake City Utah
Thanks for watching Bob. I sure do appreciate it.
@@TexasStyleCuisine I am impressed with your Channel... I'll be watching all your videos... Thanks again..
Bob Cooney
Salt Lake City Utah
Thanks, Bob. Very kink of you to watch my videos.
Look pretty darn good there chef...
It was Larry, lol Thanks for watching.
Chef, beautiful smoke ring ! May be a bit over but I’m guessing tasty as heck ! 1836 is a great beef rub !
It was excellent Dutch. Thanks for watching
Great tutorial as always. Thanks!
Thanks for watching so glad you enjoyed it.
Hey Chef! That Brisket look fine to me I'm seeing some Sandwiches and Tacos well there's only one place in Trinidad I may get a Brisket and that's going to be pretty pricey LOL. Thanks for sharing my brother. Cheers! 👊
Thanks for watching Stephen. I was just talking to my nephew about you. He worked over there for Zachary years ago. He loved the island.
Folks - Chef Johnny knows what he's talking about. A lot of my briskets are S&P only or SPOG but I'll put that Sucklebusters 1836 on the list. I've gotten damaged briskets like that from Wally Mart before - I hate it too.
Kevin, thanks for taking the time to watch my video. I always do appreciate it.
Great looking brisket Chef. Nice, deep smoke ring and beautiful bark. Do you prefer wrapping in foil over butcher paper? Awesome job as always 👍🏻
Either way. I usually use foil so I can catch the au jus. Just set it back on for a little bit to set the bark.
Thermometers are the way to go
No doubt what the temp is then. Thanks for watching.
My maman says ......wash the meat ............my Da says ............its fire ! ............get over it ......LOL
lol I understand, totally
Looked real good to me. You only used water to spritz, could that have possibly effected the bark setting? You said it wasn’t quite what you wanted when you wrapped. Have you ever used beef broth to spritz or mop a brisket? Why or why not? Glad to see the UDS getting good work. What was cooking in the BHC?
Great tutorial Chef!
The BHC had a pork butt on it. Bark formation is increased with moisture. The smoke needs it to have to to attach itself to. So as far as bark formation what the liquid is makes no difference, you need moisture.
Texas Style BBQ and Cuisine I got two pork butts in one of my BBC UDS’s now. Overnight cook.
Chief great video. How many inches is your diffuser plate from the fire basket?
BIlly it is probably 4 inches. I will measure it and give you the exact. Thanks for watching
@@TexasStyleCuisine I will let my family and friends know about your videos. It was my first look but definitely not my last great job chief.
Looks great Johnny! I'll watch again, but did I miss you adding wood? Or is the lump (wood) charcoal enough for the smoke ring? Thanks brother....
I had some chunks of oak. That Fogo burns very clean. it needs some smoke.
DAYUMMM, .............feed me please !
lol Guess them means you liked it. Thanks for watching.
Great tutorial Chef! I’ve learned a lot from your videos. Thank you! Since this was in a UDS, did you put the fat cap down for protection? Which way would you put the cap in an offset smoker?
I like to cook fat side down. If you are going to put it up then it should be because it is protecting it from heat. I put it down to get better bark on the meat. When you cook fat side up the fat has the best bark on it. Well then you have the best bark on the fat and that usually gets trimed off.
Thank you.
That looks great! What’s your opinion about butcher paper vs tin foil
If you want to save the au jus then you need to use foil. Some people complain about how foil softens the bark. To solve that problem just save some time at the end of the cook to open it up and set the bark.
Texas Style BBQ and Cuisine thank you sir.
Smoked a brisket last night. Complete failure. Temp on my uds went from 250 to 220 then to 175 and kept going up and down. What did I do wrong? Used 15 lbs of coal,well lit, temp just kept jumping. Brisket had excellent flavor, but dry and super tough. Your thoughts?
Well I tell I always say it takes allot of bad briskets to consistently make good ones. Lol. What I think is happening g is that you were moving the air controls to much. It was cool so you opened them up it was hot you shut it down. Make slighter adjustments next time. Start shutting it down as it approaches temp don’t wait until it is there. Monitor it a little closer and make the moves a little sooner. Once you find your sweet spot it will be easier.
Hey, who’s this new thin guy and what’d you do with Chef Johnny?
Had him out working out while I was eating. Lol thanks for watching Zippy.
...did you remove the flat on that cook ? .................ww..........
Wayne if you look in the description box there is a link to watch the trim. Thanks for watching.
...I did before I made the comment...the brisket you pictured in the video in the red drum looked like part of the flat had been trimmed...I was curious ? ...I've taken it off and made brisket hamburger...great burger...ww...@@TexasStyleCuisine
Do you ever you never wash the meat ?
I do not
@@TexasStyleCuisine why?
@@Maitree15 No need to, the meat is clean in the package and there is not need of splashing juices around your sink.
never buy select. not enough intramuscular fat. you didnt over cook it, it is just dry from lack of fat
Well I tell ya I grew up cooking briskets before you could get select, choice or prime. You just got briskets and they were less then $1 a pound. So you can bbq a good brisket without buying high dollar cuts of meat. You just have to watch what you are doing. Yes it is easier with better cuts but by no means required. Thanks for watching and for pointing out the better piece of meat you start with the better chance you Jane of having a good brisket.
@@TexasStyleCuisine Maybe try injecting some beef tallow in a cheaper cut and see what results you get. I would like to see that
@@tinstaaflh3042 I have thought about that. What I think about it is, the tallow would have to be warm to inject it. Not sure how that would work with cold meat.
@@TexasStyleCuisine I thought about that as well
Looks like it was over cooked by 2 to e
3 hrs or You should of wraped 2 to 3 hrs earlyer
I'm. Not even buying
Brishet anymore good flank with fatty grain runningthrew it and same with flap meat . Pork shoulder just about anything of pork ribs are out to never had a drum smoker . Ya sold Me on it .
Like I said in the video it was a little over cooked not as long as three or four hours. Maybe less then an hour. Wrapping earlier would not have helped but pulling it off the pit a little earlier would have. You are right about a flank it is a cut of meat I really enjoy. Thanks for watching.
In not knocking it we can all do the same and come out with a different out come .
Smoke on .👍
Sir, you’re going to dry up and blow away if you keep losing weight. It takes amazing willpower to lose weight when you are constantly around great food.
Lol don’t think I am in danger of that. Thanks for watching.
Dude has no clue what he's doing or why he's even spritzing. His trim was a disaster and he's just spritzing because he heard about it on the internet. But he has no idea why or when or of you even need to. Burned, dried out and over cooked the brisket. He could used it as a cutting board. That's not "bark" and he thinks the smoke ring is from the charcoal. LOL....
Damage you clearly are a hater and not someone that knows about smoking brisket. I will address what you said one at a time. You spritz for different reasons one is to keep the outer part of the brisket soft and playable. When the brisket is moist it helps the bark form by giving the smoke something to attach to, a moist surface will hold more smoke then a dry surface. It was not burned nor dried out, it was to tender so a lit over cooked and I did state that. If you watch me slice it I used a smooth edged meat slicer. It the bark was hard and burnt you would have to use a serrated blade. Now for the chemistry lesson. The reason for the pink smoke ring in a brisket is from a reaction of myoglobin and nitrates and nitrites. These two chemicals turn the meat pink as it is being cured. An example is a pork roast is more of a white or brownish color and a ham is pink. The ham has been cured with nitrates and /or nitrites. So these two chemicals are responsible for your smoke ring. The reason the ring stops is because the chemical process stops at 140 degrees so when the brisket heats up it stops. Now how does the nitrates and nitrites get on the brisket. They can be in your rubs for example celery salt has allot in it so if you have celery salt in your rub it helps form the so called smoke ring. Another way is just salt, sodium nitrate, there is one of those chemicals turning our meat pink again. How else can we get these chemicals? They are present in burning coals. They are release and when our meat is in a pit being saturated in smoke the meat starts turning pink. It is not because of the smoke but these two chemicals. That is why if you cook a brisket in an electric smoker that is burning wood chips you get little to no smoke ring. Even though it is enclosed in smoke. You can put a brisket in an electric oven and have no smoke at all and get a smoke ring by putting nitrites and nitrates in your seasoning. So it is not the smoke per say it is the chemical reaction with myoglobin. You can get a smoke ring with or without smoke. But the smoke is what gives you that beautiful bark. I think I responded to all of your statements. Now some of my resume. I am a certified chef and teach culinary arts and I teach on Texas BBQ. In BBQ competition I have about about 100 top 10 finishes those include grand champion, reserve grand champion and people’s choice awards. Two weeks ago I went to my first brisket shoot out in two years and got 7th out of 49 teams. I also cook briskets every weekend for a bbq business I run with my son and wife so yes I cook allot brisket. So I hope you read this and I hope you learn a little bit about the art of Smoking brisket. Thanks for watching.
@@TexasStyleCuisine My resume: 0 competition wins, because comp BBQ is a complete joke and waste of tine and money. It's a 1 bite injection flavor contest and has nothing to do with BBQ. I train with the top Texas BBQ restaurant owners instead of spending $3K to win a ribbon saying my brisket had more injection that everyone else's brisket.
@@SOLDOZER not sure who your top bbq guys are but next time you are training ask them about the nitrates and nitrites and the smoke ring. Better also ask them about bark formation. While you are at it.