Відео

Only reason to trim is if you're out of tallow in the fridge.

I believe u overcooked them, your ribs did not hold it shape. I was on Goldees BBQ class, they went no wrap on beef ribs ALL they until pulling time, Jirby boy said he never pull over 190f, most of the time it was by feel and temp after and it was around 187-190 everytime. Thats why their ribs keep it shape on every cut everytime. The no wrap 10-12 hours create that sexy black bark to protect the meat and juices inside. They only wrap with tallow after pulling and into the warmer at 150f for 10-20hours, just like their brisket.

I am literally starving after watching this video !!! Great Job!

Ive never understood why people trim their briskets in the first place. To me it's like trimming a ribeye before cooking it.

Thanks!

7:16 Looks like a teenage mutant ninja turtle head. Lips below and eyelids above.

Looks real good. Wonderful video sir...

I know nothing about the food truck business but it sounds to me like you've fallen victim to the harsh, competitive, economic realities of any business. I admire people like you who try to make a go of it.

So are you back. did you open a brick and mortar?

why don't you open a location again. you make good food

Joe, did you use a drip pan underneath the lower rack? Also, you feel 350 on the upper rack as opposed to 250-275 on the lower rack yields a better result? I’m saving up… and using the pellets I have in preparation for purchasing the pecan shell pellets. That smoke at that temp is insane. I’d also load up a smoke tube to add smoke to my cooks with my leftover regular pellets. Cheers.

That juice is aujus..

Ost of the scraps you cut of make some good ground beef just mix in some stew meat..

Hi Joe, need a little assistance. Watching all the way from South Africa, I love your channel, I wanted to ask, what spices can I use and what quantities?. I have a 2kg brisket.. need to know how many teaspoons of salt, black pepper, paprika and so on... im going to try this out this weekend. Thank you for your help and god bless bud 🙏

That burning fat can't be healthy.

I smoked briskets for years before ever trimming any thing

I’m definitely giving these a try! They look delightful

How can we get your seasoning?

Am I missing the reciepe?

I never do get a smoke ring with my electric smoker.

I swear by the cornstarch method.

Stopping with what you love is not a failure but courage. The lessons are valuable and you can learn from it, it are life lessons. You did open once your FT, and nobody can't take that away.

looks awesome

Ahhhhhhhhhh you're slicing the flat wrong... it goes the other direction for that half.

The piece that broke in half - he put it back in. I'd be eating that. Seriously, how can he not be eating chunks of this as he is cutting it up?

WHY the music?

I'll take off extra thick fat, then score the fat, and that's it.

If it was juicy, tender and tasty with no complaints - why did you only give it an 8/10? Love your seasoning choices, too.

This was an awesome video and really appreciate it! Gives me the confidence to try it now. Keep up the awesome work!!

How about showing us your best with only a Weber kettle (as I was expecting), instead of adding 12 hours of backup in the PK?

This brisket only saw 5hrs of smoke and produced an amazing bark like that. I think it's time I get an offset!

Damn, Joe, those catfish nuggets looked so yummy. Good job Brother Joe

I dont think I ever actually ate brisket. I guess I will try it.

I had a hard time tying the casing knot. I think I will try a crochet hook

Cost of living is truly sending the U.S. into a depression. Mentality and economically.

That looks amazing

What is that grinder you are using first time watching and thank you for sharing .

Can you make this recipe with ground chicken

Hint: Buy a Tortilla Press!

Great video. I want to smoke my first pork Belly ❤

when smoking a brisket is it necessary to have smoke (wood chips,,pellets etc. for the full cooking time)

Keep the videos coming Joe. Been watching for 5 years and watch them all.

Great video! First time video, shouldn't even ask, but what about your sauces?

Yer Freakin killin me here. I am waiting for my chicken to thaw so I can try a new recipe, and Man I am more than hungry now!

The fat is the best part. Duh.

yummy🎉

thank you for the recipe!! it was easy to make and by far, the best one for red union pickles!!!

It’s a damn tragedy what happened to this country. I’m sure it makes you happy at first that you’re not the only one struggling with this. Then if you’re normal, you’re probably frightened this is happening to everyone.

They look great, in the rest of the world we call them sausages

Theres no shortage of anything so it's just plain price gouging.