Brisket | Texas Crutch vs Unwrapped
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- čas přidán 23. 08. 2024
- Which is better? A brisket using the Texas Crutch or a brisket unwrapped? Let's see which one looks better and which one tastes better!!!
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Im unwrapped all the way--beef, pork shoulder, ribs. as long as I use a water pan for moisture or spray, and I have clean smoke , I love unwrapped... great job
About to cook my first brisket. I’m going to try the unwrapped just like you demonstrated. Thank you Sir!
Roy, I so, so agree with you and Karen. About a year ago I stopped wrapping my Briskets. I fine if I go low & slow keeping my WSM in the 235 - 250 range, there is absolutely no need to wrap, and the bark is so much better.
What I like doing, is keeping my WSM at about 235, and when my internal meat temperature reaches 190/195 F. I open up the vents and cook at 260/270 F. until it reaches 200 F. I seems to do fabulous stuff for the bark.
All my best buddy...
I totally agree! I guess the only issue with not wrapping for some folks is time. Unless you have the time or willing to put in the time the average brisket can take between 12-18 hours depending on the size. I plan to do my next brisket for a church function the day before so I don't feel the need to wrap when time is running out!
I really like watching these videos for guidance as I too am trying to put the best product out for my family. This past weekend I smoked a flat for about 13 hours. As part of my experiment, I bought an inexpensive flat that was 10 to 11 pounds just to see how it would fare against the more expensive Prime cuts that I've bought in the past. My thought process was to smoke it low and slow so I tried to the best of my abilities to keep it at 225. Once the flat hit the stall (165 internal temp.), I wrapped it tight in aluminum foil. I monitored it until the internal temperature hit 201 then I took it off and put it in the cooler, still wrapped and then covered it with a towel. I did cut a slit on the top and poured about 4 ounces of Dr. Pepper into it prior to the resting of the meat. My family said this was the BEST brisket I have ever made. Hope this helps, sorry T-Roy, my experiment goes against the unwrapped method.
T-Roy cooks delicious... so many people think wrapping is the only way to go..glad KAren proved them wrong :D
Hey Roel, thanks for stopping by brother!! Karen grew up here in Texas and she knows what brisket should taste like. Yes indeed, unwrapped is the way to go!!! Hope all is well on your end brother! Have a Merry Christmas my friend! Cheers!!!
T-ROY COOKS That's a good reference to have. All is well.. having fun smoking meat 😀💪
Looks delicious! Your wife's response with the music in the background, hilarious! I had to make sure it was still a grilling video, if you get my drift.
🤣🤣🤣😂😭🤣
T-Roy your boy from North Jersey here is about 9 hours into his cook on the WSM and I'm choosing to not wrap because of this video!! Your channel is the best on CZcams partner!! Oh and your wife I trust her taste hands down on this video too!! Your videos are so helpful I can't thank you enough!! I'll keep you posted on my cook!!
Hey Maddog, how did you like that brisket? I bet it had a nice bark on it? I appreciate the kind words and thank you for the support brother! Cheers, Troy
karen's opinion has made my cooking so much better! thanks TROY for sharing and Karen for weighing in on what is better
I'll take both! I have some of that pink butcher paper. Works pretty good, but you still get a tighter seal with foil. This has inspired me to cook up an old-school brisket, like your #1. It's easy to get all fixated on newer trends. I have been sold on fat cap down however. At least on my pit.
Thanks for the video Troy!
Hey Greg, I know you smoke some fine briskets yourself brother. Perhaps one day, I will be able to enjoy some of your cooking!! Yeah, I need to do a comparison video fat up vs fat down. And yes, both briskets were excellent!!! Merry Christmas to you and the family!!!!! Cheers brother!
Man I almost licked my screen looking at that brisket
7:08 LOL!!! The dog was like, "Where's my piece?"
T-Roy thankyou for such a great comparison! I recently retired my cheap offset coal/wood smoker for an entry level pellet smoker and now have had the confidence to smoke brisket. I have done 3 flat only cuts so far (all I can get in small town Indiana on a budget). They turned out amazing, but i wrapped each time using slightly different techniques I found online. Each time I was never happy with the bark, the pellet smoker does not seem to go to the point of getting a super dark bark like yours is. It does get a great bark but after wrapping, finishing, resting.... the bark is now mush lol. So after watching this I am going to do the next one without wrapping, which is what my gut has been telling me to do after the first one. Thank you again for taking the time to vid all of this!!!! GREAT JOB!!!!!!!
I appreciate the feedback Doug!!! I still have trouble sometimes trying to get a "flat only" brisket to be tender. If it turns out too dry unwrapped, you may want to try injecting it and trying it again unwrapped. If you can ever find a point end, give that a try! That is my favorite part of a brisket!!! Keep that smoke rollin' brother!!! Thanks for watching!
Love the background 70's porn music when the tasting starts lol
I thought I was on redtube for a moment
@@isairivera2149 its texas blues not porn music wtf
Fan-freakin-tastic video, Troy and Karen,
I love this type of video.
I've been Jonesing for a stick burner for years. This may have pushed me over the edge.
'Tis the season Justin!!! I'll put a good word in with Santa for ya brother!!! Glad you enjoyed the video. If you want authentic BBQ, then you MUST have an offset. When you visit, I'll fire up the Wichita and we can hang out all day cooking up some great grub!
Sounds like a plan! I'm really looking forward to it. Gladice and I were talking about it last night.
A man that can cook. A+ in my book.. Happy wife Happy Life... Brisket looks very good. Enjoy guys.
Thank you very much!! I appreciate you watching Vania!!!
I’m old school and for me Simplicity is best, keep the meat naked and the seasoning simple. I much more prefer to put forth a variety of sauces/dips for everyone to try and enjoy. Great vid!
I have never wrapped a brisket and never heard of it before I watched a Franklin video. I am 100% with you on this and I'm from Texas. Being from Louisiana I'll hand it to you, I really like your videos. keep it up. Stranded in LA (not Lower Alabama)
Hey Jim, I hate to hear that you are stranded brother. Those folks in LA eat some crazy stuff. I much prefer Cajun cooking or Texas BBQ. LOL I did get some butcher paper and will be doing a video using it, so stay tuned!!! I appreciate your support and hope you have a wonderful weekend!!!
Hey man! I agree to that. I used to travel all over southern Louisiana for my job in Houston. Made some great friends and the food was amazing. There is really not any good BBQ places here and my son works for a big Porsche place here and was bragging on his old man BBQ Brisket, well I ended up cooking for about 75 people Brisket and my own sauce (I'll share with you sometime) and wound up doing it the next year, I foot the bill for all of it because , like you, I like to see people eat "Good Food: not the store bought stuff. Just got a package with a Brisket and sauce from my sister-in-law in Houston from New Brimful Smoke House so we'll let you know how that turns out. Keep those videos coming. I enjoy them. Jim
T-Roy, how long did you cook those briskets, you did a great job
Excellent video T-Roy, I no longer use foil unless I absolutely have to for speed purposes, it just ruins the bark, butcher paper is my go-to for wrapping. It's a nice compromise between naked and foil, you will still get a nice bark and not lose all of your juices while cooking. Those prime briskets go naked just fine, but I found the choice and especially select cuts need to be wrapped otherwise they can dry out really bad. For me it's butcher paper all the way now. Great video, looking forward to more!
I've smoked many briskets out here in Southern California but always use the Texas crutch. You've inspired me to go for it and smoke my brisket all the way through unwrapped. I like to season mine up a little more, though, but hey it's all good. Thanks, T-Roy!
Go for it Joe. I think you'll like the bark much better on the unwrapped brisket. Keep that smoke rollin' brother!!!
T roy really want to see everyone do well
Seems like a really genuine Fela you know what I mean
I enjoy your smoking videos! Keep it up! I smoked my first brisket well I watched one of your vids before I did and it came out really nice! Thanks for the videos! God bless!
My Dad never wrapped his briskets. Low and slow is the way he did it. He did a dry rub, but also made a cooking sop. I used to do a sop, but stopped when I got my New Braunfels Bandera smoker. I cooked a full chamber and a water bowl with brisket on the bottom and my pork loin and ribs above. All that pork goodness would drip down on the briskets. When the pork finished, the briskets moved up in the chamber.
Try a bit of mustard powder in your rub! My rub is simple......salt, fresh ground black pepper, granulated garlic powder and a bit of mustard powder.
Unlike my Dad, I always cook with pecan. I still have pecan from when they cut down the trees in front of my office in Arlington in 95. When I sold my farm and moved last year, I still had just over 2 full cords of pecan.
T-Roy, you are a BBQ inspiration to us all. God Bless.
wrap or do not wrap, that is the question. I have had great luck with the wrap. Now i have to try it with out the crutch.
"I dont want any fat."
"Well then, I want a divorce."
Now that made me laugh!
🤣🤣🤣
LMFAO 🤣🤣😂😂😭🤣
More 4 me!
Ladies, you already have the fat cooked all through the meat [which is why its so juicy] so that little fat on the outside is more flavor....don't remove it! Just do more laps in the pool to work it off.... Hahaha!
Thanks for sharing. Just bought a smoke daddy 1190. First thing. Found a 27lb brisket at my local store. Or they have a 17lb brisket without the point. Can't wait. Also got a cold smoker for it too.
Got a Brisket on RIGHT NOW!
Guess I won't wrap it. My brother always does.
Nice to see somebody else tested this out.
Well? How did it come out
@@joshuaalexander1427 had a really nice Bark after 8 hours in my Electric Smoker. I will try it again.
Wow! You spent approx $150.00 to make this video. I learned a lot from watching, 2 thumbs up for me
Bites from #1 had more crust. I would prefer it as well
So does a bowl of corn flakes so have at it🤗
Made my first ever brisket today. Cooked her on the WSM, never wrapped and the bark was amazing. Thanks for all the videos and advice you’ve shared.
Awesome Matt!!!! Glad you enjoyed it and I'm sure your future briskets will be even better! Cheers brother!!!!!
@@TROYCOOKS what temp did you do that T ROY ???? and any thoughts on high altitude smoking.....asking fro COLORADO SPRINGS
I Know That Brisket I Good AF... If Anyone Has Any Doubt about This Man's Knowledge On A Grill....
The Sandals & Tube Socks Says It All!!!!
Some heroes don’t wear capes
Oh wow!!!! Looks so dam good!!! I'm gonna cook a brisket and make your mouth water! Awesome job!!!
They both looked great to me Troy! I would be interesting in seeing how the butcher paper would do compared to foil. What grade briskets were these Troy? They were both super juicy!
Thanks Rus, both briskets were USDA Prime that I purchased at Costco. I now have some butcher paper and I am planning on doing another comparison video using brisket, so stay tuned brother!!! Man, I'm so happy I have some wood to fire up my Wichita!!! I love that pit! LOL Have a Merry Christmas brother!!!
My first brisket i wrapped in butcher paper at 170 and tasted like pot roast. Im sure I’d get bbletter results next time without wrapping. Thanks for this video Troy
6:47 the dog is like please for the love of God let me have a bite too!
that,s a oklahoma smoker/gril right..i had a brisket 20 kg and that thing was so big it didnt fit in my green egg so now i am looking at your cooking and that looks awsome ..so tender meat so i am buying the oklahoma smoker/grill the biggest lol ..thanks for making my decision so easy t-roy ..keep on smoking ..in a cooking way ofcourse
Hey Hans, my pit is a Yoder Smokers Wichita. It is much better than the Oklahoma Joe, but it is a lot more expensive too. Another great pit that isn't too expensive are those made by Old Country. Not sure if they have that brand in your area, but I prefer Old Country over the Oklahoma pits. Just my 2 cents brother. Cheers, Troy
You would get different results with butcher paper because it’s permeable and foil is not.
A great coincidence that you just posted this video, mate.
Last week I just did my first un-wrapped brisket - and the missus and I both thought it was off the charts good!
A beautifully tender hunk of meat, that was crusted with the best bark ever! Thanks bro, Love ya.
Howdy mate, I'm glad you tried it unwrapped and really glad you and the wife enjoyed it. Although both briskets were terrific, there was a definite difference in the texture and flavor of the two. Keep that smoke rollin' Rob. Love you guys too!!!!
Your torturing that pour poodle haha. I was totally expecting a wrapped preference. Just goes to show you how personal preference varies - Both briskets looked OUTSTANDING and juicy! Great video and demonstration T-roy & Karen!
Hey Jason, it is all about personal preference. We did prefer the crispy black bark over the wrapped, but both briskets were incredibly good. I'm going to be doing another test using foil and butcher paper. Wish you could join me for that comparison!!! I'm going to try to get James to help me do that video, so it should be fun times. And we'll probably be cooking up some ribs and stuff too!!! LOL Have a great week brother! Hope to see you when you swing through Texas!!!
Both look so delicious Troy!
Thanks Julia, I wish I could send you some of this brisket. I know you would love it!! I appreciate you stopping by and hope you have a fabulous week my friend!
T-ROY COOKS Ah me too!!! I got the chance to taste a brisket burger in NYC, it was delicious... but I know your brisket will taste a million times better! Thanks Troy! I will be going home for Christmas on Saturday...Looking forward to my moms cooking! Have a great week too!
I always look forward to my mom's home cooking also. Merry Christmas to you and your family Julia!!!
T-ROY COOKS Merry Christmas!
You're beautiful! I'd love to make you my wife so we could cook some briskets together...LOL
Could you add some things like temperature and time?
Great looking brisket I do mine very similar except instead of cayenne I use red pepper flakes. Also I go unwrapped and when they are done I wrap in foil and then towels and stick in a cooler for close to 5 hours. Still hot when it comes out but the moisture has time to get back in the meat. Good video!
The worst channel to watch when your hungry!!! Love your videos Sir Keep them going Great Stuff!
I've been thinking the WRAPPING is overrated myself, gonna try my next one unwrapped, what temp did you pull them off at.
after my third summer of smoking briskets on a traeger i have to say I've never wrapped one. I pull mine after 200 deg. UNLESS, it's all wiggly and squirmy earlier, around 190.
First mistake is using a trager and thinking it’s a true smoke
well done that was one of the most exciting brisket videos I have seen in a long time. the bark was off the hook can we call those briskets junkyard dogs. the bark was off the hook thank you so much for the video keep smoking TNT BBQ
Hey Big T, I wish you could have tasted the brisket brother. It truly was off the hook!!! Yes, Junkyard Dogs!!!! LOL Glad you enjoyed the video. I bet it makes you want to fire up your pit, huh? LOL Have a blessed week brother and Merry Christmas to you and the family!!!! Cheers bro!
That is the juiciest most delicious looking brisket I’ve ever seen 😋🤤
I'll take the one you didn't choose Troy, because it more beautiful than anything that I've ever smoked. Another classic T-Roy Cooks!!
Thanks very much Lee. I froze the leftovers so I can use it in a chili video soon. If you lived closer, I would have shared it with you!!! You'll get there brother. Just keep practicing on your briskets and you will have fine results. I appreciate the support brother!!! Have a great week!
Need to let them bad boys rest for about 3 hours before you slice so all that juice can draw back in the center of the meat. An slice them thick as a #2 pencil
I need to stop watching stuff like this when I'm hungry. Nice work. Nothing beats a nice "barky" brisket. Maybe I missed it, but what temp do you aim for before pulling it off? I use a WSM and pull between 195-205
Hey John, I start checking for tenderness when the brisket hits 198F internal. I cooked these to 201F and then pulled them.
do you probe the flat or point when looking for your ideal temp of 201 ?
Heck troy, this is a really helpful guide. I've seen some of these tests before but nothing was video taped and you know it was done on some kind of monster rig. This one is bookmarked for when I'm finally getting around to re-trying brisket.
Cheers Troy!
Glad I could help a brother out!!! I now have some butcher paper and will be doing another test on brisket using the paper. So, stay tuned for that video coming up soon!! Have a great weekend Paul. Cheers brother!
Hea T-Roy. I cook mine unwrapped too but I put it in a foil baking pan to catch the drippings. I then use the drippings to baste it. keeps it very moist. Give it a try sometime, you won't be disappointed. Cheers.
Beautiful briskets t-roy...sir..😍😍😍😍😍😍
Both looked good, but I like the bark on #1 better. Sometimes I spray apple juice on the bark as it is smoking. Thanks for the video
Thanks very much PAPA!!! I did spritz these briskets with apple juice during the cook. Both were treated the same except for that one being wrapped in tin foil. I appreciate you watching and hope you are having a wonderful week!! Thanks for your feedback buddy! Cheers, Troy
these two briskets were treated the same except one was wrapped in foil...lol sorry had to...love your vids!
Excellent job on the meat ... I'm a 65 year old 'Colored Boy ' in Va and Had to lol Also when I heard Momma say she ' Didn't want Fat.' , but No one Ever mentioned the pooch expressing Her desires in this video .... Good job, thank you , John
Oh my goodness Troy i watched this video while on lunch and it made me throw my White Castles away. the Briskets look great brother .
Thanks Jake, glad I could ruin your lunch for ya brother! LOL I appreciate the support and hope you have a wonderful week. Now go cook up some brisket! LOL
Texas Crutch? You mean Texas genius.
Did he ever say how long the brisket that wasn’t wrapped took to smoke? I guess I missed that part.
He forgot to mention
He replied on a previous comment, 9hrs for the wrapped and 11 on the unwrapped.🤙🏽
@@canefirebbq2071 wow, 11 hours! thanks!
Nice video Troy. Enjoyed the comparison of the two different cooking methods.
Thanks for checking out the video. I want to remake this video though because I overwrapped the brisket in butcher paper. It had like 2-3 layers of paper and would benefit more by only having 1 layer. Otherwise, it was a fun test and the briskets were amazing! Cheers to ya and hope to hook up with you soon!
Cooking my first brisket today! Gonna do it unwrapped. Thanks TRoy
I wrap my brisket and never have leftovers 😎
With what? Butcher paper or foil?
@@pinoiboi13 heavy duty foil👍
First time doing on offset smoker. Do i wrap in the beginning or when meat reaches a certain temp??
@@pinoiboi13 smoke it for about 4 hours and don't peak, go do something lol, you should have a nice color then wrap and make sure to peak every hour and a half and use meat thermometer in the point portion to check tenderness and temp, the flat is just along for the ride lol😎
Awesome. So set grill around 250, 4hrs. Wrap and check every hour and a half. Wut temp should meat be at when done??
That "tasting music" though ha ha
Hey Bri, you need to make a trip out to Texas
That's baby making music.
Absolutely beautiful. I can only hope one day I smoke a brisket as well as you have here.
I like watching your brisket videos your very knowledgeable when it comes to brisket
How long did you cook the brisket for before the wrap? And how long with the warp just a rough estimate? Thanks
Alex Najar cook it to 160° F, then wrap and go to 200° F. Let it rest for 2 hours before cutting.
@@mikearterburn2168 let it rest( cool) for 2 hours? Wouldnt it be cold then? Ive always heard 20-30 min. Answers appreciated. Thank you
Great video Troy! How long did it take you to cook those?
Thanks Jonathan!!! I cooked these at 250F and the wrapped brisket took 9 hrs. The unwrapped took 11 hrs. Both of these briskets were USDA Prime which cooks faster than Select or Choice just so's ya know. Hope that helps!
So I went against what I normally do and tried it. I'm normally a wrap it up after 6 hours kinda guy but I was really interested in the bark. Ill tell you what, it came out quite amazing. The only thing was since mine was nearly 19lbs trimmed, I ended up at 16 hours. perfect consistency and the bark was out of this world. I also experimented making chopped brisket sandwiches with it and the bark brought it to a whole new level. Keep up the cool vids.
So glad you gave it a try unwrapped Richard. It always makes me feel good hearing that I have inspired someone to try cooking something a little differently. That's what makes cooking fun! And yes, the bark really adds another depth of flavor and texture when making chopped brisket sandwiches. Man, now you've got my mouth watering!! Thanks for the support and thanks for the comment brother!! Keep that smoke rollin'!!!!!!!!
Richard Starrine I am going to do a 18lb tomorrow, and going to try this. This will be my second brisket i have done. But this time a bigger size. I am little nervous not wrapping it, but if it cooks it’s better and I don’t worry about drying it out. I want that Red and last time I didn’t
6:25amET...I'm watching this for breakfast. Slimfast just ain't gonna cut it this morning.
Looks great. Your cutting had me worried/confused. Haha. Was that against the grain?
Might need to sharpen his knife is all
You're supposed to cut against the grain with brisket
3:14 Close the smoker for crying out loud
Amazing bark on the unwrapped one Troy-looks delicious. My stomach is growling like crazy, I want to reach through the screen and grab me a piece!
Thank you very much! I love that deep black crispy bark. That's some fine eating!!! I wish you were there to eat some of it with me too!!!
T-ROY COOKS Me too Troy! I have never been able to get a bark that dark with lump charcoal and wood chunks with my Weber Kettle. It seems like you need a Offset using wood only like yours to achieve that. Do you think that's true?
Yes, that is very true. You can only achieve that kind of bark when cooking on an offset. A regular smoker will not be adequate if you want a really nice bark.
T-ROY!!!! Your the man!!!! I really enjoy all you videos. They are both very entertaining and insightful. My wife just got me my first offset for XMas and it can be a very intimidating cooker at times but it always helps to go back to one of your many videos and get information to help me on my way through a cook. Thank you sir, and keep doing what your doing!!! Cook responsibly!!!! Lol!!!
I appreciate that Eric. I make these videos hoping to help others avoid my mistakes, so I'm happy to hear that I have helped you with your cooks. Keep that smoke rollin' brother!!!
when wrapping the brisked in foil, when its time to rest it i see people wrap in a towel then throw in a cooler. If you are leaving your brisket unwrapped the whole time. when it comes time to rest do you just leave it out on the counter? no need to throw in a cooler?
Sorry for the late response. I rarely wrap in towels and put into the cooler to rest. I usually just tent the brisket in foil loosely and rest on the counter top.
thanks for the info. appreciate it!
It really depends on when you're planning on serving it. If you wrap it in towels and put it in a cooler, the meat will still be hot (not warm, but actually hot to the touch) after 6-7 hours. This gives you more leeway if you're feeding a gathering, in case things don't go as planned, or you need to make a lot of sides. As long as you rest it for an hour or so, it's essentially going to do the same thing. Once the juices have settled, they aren't going anywhere, regardless of time.
please adopt me before you cook your next brisket
I love your vids, very entertaining, your wife's response is same mine,, she thinks I overthink bbq. Brisket for Xmas, unwrapped, pellet grill. Bbq responsibly
Gotta make sure momma is happy!
What are you and your wife having for dinner? 30lbs of brisket🤷🏻♂️
What else do you need??? Lol
@@sgk2k maybe some cheddar & chive mash potatoes with either Texas toast or buttermilk biscuits or smothered potatoes with grilled onions & mushrooms instead 🖕
6:33 close your eyes and listen......80's porno lol nice looking briskets tho
I'm not a competitor, but most people i know throw it back on the smoker when they wrap to firm up the bark. I like them both ways. i tend to crave a light bark if I've eaten a lot of bbq around that time. great side by side comparison
Yeah, I have done that also and it does help firm up the bark again, but I wrapped this one so late I figured it wouldn't matter too much. Both briskets were great, but I tend to enjoy the really hard crusty bark. It's like black magic!! Good stuff! Hope you have a wonderful week Lyle and I appreciate your feedback brother! Cheers to ya!
T-ROY COOKS you may have motivated me to break out the offset this weekend
That's what I'm talkin' about bro!!! Go for it!!!
Learned something new! Thanks T-roy for the lesson....
Glad I could help you out Raul. I appreciate you watching!
6:20 At this moment the meat porn begins...
whats wrong with ya'll?
Give that dog some BBQ, he's jumpin up and down telling you he's starvin!
His smell is 500 x's as good as ours, can you imagine what he's thinkin?
Gimme some brisket T-Roy or I'll bite you...
Nice video, I like unwrapped by the way
Devin Thomas
Mutts and Butts BBQ
Prosper Texas
Fat is brisket butter. Like smoked schmaltz but from beast instead of a bird. I love to spread it on Texas toast. Beautiful briskets.
I'm glad you did this test. I've never been a fan of wrapping. By the way, Karen and I agree, just the meat, no fat, lol.
Hey Anthony, glad you enjoyed the video brother! Yeah man, you and Karen would get along great. You two had better save me some beef though! LOL I appreciate you watching bro! Cheers
Whaaa...?!!%$ gimme the fat.!!!
Nice, Texas shaker... They both looked scrumptious.
Hey brother, I love cooking brisket. Yes, both of the briskets were terrific, but that one that was naked was off the hook goodness! I appreciate you watching and hope you have a wonderful week. Keep that smoke rollin' brother!
Troy, what a fabulous taste test! I was glued to the screen with anticipation the entire time! In the end, your uncovered, hickory-smoked brisket was better able to capture the smokey flavor. In hindsight that makes perfect sense! You did a splendid job! Merry Christmas to you and Karen!
Thank you very much John. That was some fantastic brisket and I wish you could have shared it with me. I hope you and Miss Lulu also have a Very Merry Christmas my friend!!!
About to pick up a WSM 47, and these videos are really good and informative. Appreciate it all the way from Australia 🔥🔥
Both look amazing! Can't help bu notice the pup is wanting to taste too!
Ha!!! Yeah, my dogs are always near me while I'm cooking. They eat very well. LOL Thanks for watching Don!!!
lol same here! sure thing, plan on watching more. I like to see different styles of brisket cooking. You did my my home state proud. I use a little olive oil to help the spices stick to the meat better and instead of cayenne I use garlic powder along with the S/P.
Great job they both look fantastic. In my opinion you'll see the benefits of wrapping on lesser quality meats such as USDA Select or Choice. USDA Prime is so well marbled it's hard to dry out and doesn't need to be wrapped.
Yep, I must agree with you there Jeremy. I'm going to do another test using butcher paper in the near future, so stay tuned for that one brother! Thanks for watching!
Thanks for the informative video! I just bought an electric smoker and have a brisket in there now. I was trying to decide whether to wrap it or leave it and Karen helped me make my decision to leave unwrapped! Can’t wait to try it! Thanks Karen!
How'd it turn out?
I’m getting a fully loaded Wichita this weekend. Can’t wait to test it out.
Awesome, welcome to the Yoder family!!! Get ready to taste some of the best BBQ you've ever put in your mouth brother!!! Congratulations!!!!!
Both looked great, my mouth was literally watering watching this!
Hey David, I appreciate that buddy. Both briskets were very tender and juicy. And yes, both tasted excellent, but I did prefer the bark on the unwrapped brisket.
looks awesome...I never did a brisket before...will try one this coming holiday...will keep you posted.
Hey Angie B, I appreciate you stopping by and I'm glad you enjoyed the video. Brisket is one of the easiest cuts of beef to cook. Your pit does all of the work! You just need to make sure you cook it until it is really tender which is usually between 198-205F internal temp. Please do let me know how yours turns out. Merry Christmas to you and yours!!! Cheers, Troy
T-ROY COOKS will do...merry Christmas!
Been watching you for a year or so now t-Roy and I finally bought a 22.5 WSM and an extra coal grate to mod it. Goes great with my traeger ironwood charbroil oil/less turkey fryer and blackstone collection! Lol I think I might have developed an addiction to outdoor cooking about 5 years ago now lol. Love your videos and I need the link to those wind chimes again lol!
Awesome job. I have found that sometimes my briskets get too salty when wrapping. Trade off is time. Awesome Vidya!
Interesting. Mine had the opposite effect when i stopped wrapping.
All my best results have been naked or butcher paper. With foil, yeah it's good and wayyy more juicy, but the bark is where it's at. Foiled brisket always reminds me of a pot roast, which is still good no doubt, but always leaves me a little dissapointed.
Good stuff. If you do not have a high dollar bbq pit like that I recommend wrapping. No one with the Academy or Home Depot pits will be able to pull that bbq off.
Awesome set up you have there.
Thanks, I do love my Yoder Wichita. I appreciate you watching!
I love the simple rubs.
Hey Bro!… Nice haul on the Pecan! You are set!!!
If the time allows….I totally prefer unwrapped, without a doubt! Wrapping which steams the meat, and does make for a "Quick" more tender product.
But for me,….. makes the muscle fibers tighten up for a consistency that I'm not really crazy about…..especially with the brisket flat.
For the most part, I can get away with it with pork….but if I had my choice…….. No Wrap! Great comparison Vid! \m/
Hey brother, I do prefer unwrapped unless Karen is telling me she's hungry! Then it's time to wrap it and get'er done!!! LOL I rarely wrap any of my meats. I agree that it tightens up the muscle fibers and softens that bark. If I do wrap, I usually unwrap at the very end and put it back on the pit to crisp up the bark again, but forgot to do that in this video. LOL Wishing you and your family a very Merry Christmas brother!!! Keep that smoke rollin'!!!!!!!!