"CHUNKY COAL BED" is my Garbage Pail Kids name. Great tutorial Joe.

I’m convinced you are the best pitmaster on the Tube right now because you keep it simple and maintain fidelity to good, consistent BBQ. Your mechanics and rationale for what you do are the most straightforward I’ve found and we share a similar approach to the backyard offset.

Joe, one of the best start to finish brisket videos yet. I’ve seen many people conduct them but your finished product illustrates your love for cooking BBQ. Thanks for inspiring us backyard guys.

A super comprehensive and detailed brisket cook! This is going to help myself and so many others on their bbq journey 🤙🏻

The part where you said it’s ok to take the point a little further so the flat can catch up and be tender really hit home. Learned a lot from this video. Thanks Joe!

Really appreciate all the insight. I learned so much more in this one video than many others combined. You really provide a lot of value per minute. Thank you.

Thank you for this video ! Your camera work and explanation of the entire process is stellar, I have been looking forward to this video for a little bit. We appreciate your hard work and putting out one the best brisket videos to date. 💰

Joe this was a great video. Thank you for especially sharing wisdom on cooking temps and the stress it causes when you do not know what to really expect and how to understand that properly. Great looking food and awesome video bro!

Great job, you were really helpful talking about the nuances of things like the coal bed and temps between the point and flat. These were both things I’ve been thinking about lately and it was good to hear from you about it!

Throw a little tallow on those hinge joints - a little squeaky - this was one of the best brisket videos I've watched - even though you've been around awhile this is like your new format and its a great start. You knoxed it out of the pit !

Preach it! The commentary at the end is gold. Great video! Love that your content stays core.

Terrific video Joe, I appreciate all of the detail you put into your explanations.

Wow, the quality of your videos has really gone to another level. Fantastic info in this video from a true pitmaster.

Joe, This has been one of the Best Tutorials! Great Job 👏 👍👍

Just another fantastic Brisket Video, I only watched because it was yours and knew it wouldn’t disappoint, and it didn’t !

This is one of the best brisket videos I have seen! Straight forward, no bullshit and to the point. Great job, Joe, and keep up the great informative videos .👍

Great video, thanks for taking the time to make it.

Man keep making videos please. Your explanations are second to none

Perfecto!! When you got your 250 for me it was a blessing in disguise that’s what am cooking on. Keep it up I love the content it’s not all over the place it’s original. Thanks

The best pit fire management/brisket cook video for the back yard warrior I've seen. No fluff and pretty food layouts, just a lot of good info and helpful hints.

Holy smokes! Best brisket tutorial video I have aeen! Great job!

Okay, this is the best brisket video on KZfaq! Thanks Joe!

Agree with all your points. I don't even open my smoker until about 5-6 hours into a cook. Keeping it simple has yielded the best result for consistent briskets.

Thank you for sharing your valuable insights and tips. This really is an excellent video.

Great vid, hoping to do my first ever brisket next week. Will be coming back to this! 🙏🏻

Good vid man, cooking my first full brisko on the weekend. Done a heap of smaller cuts but really excited for the big boy!

Great video and great tips. Keep up the great work.

Finally someone with a wrapping method!! Nice. Great Vid keep them coming

Excellent informative video as always Joe

Bro, you’ve been incredibly helpful. I have kitchen experience but no real bbq experience. Your videos have cut my learning curve in half. Kudos brotha.

Another fire video. Can't wait to use these tips for my cook next Friday. Lean has always been my problem.

I have the same philosophy for BBQ temps. Glad to see others see it the same way. Thanks for the video!

Great job as always Joe. Thanks for passing on your knowledge! - Olivias BBQ NY

Absolutely amazing. Very thorough.

Killed it with this video, thanks Joe.

You are my favorite pitmaster to watch and learn from

This vid is so damn clutch. Thanks for the solid content Joe!

Great video Joe these are the best I love long instructional vids.

Great information on this video definitely a lot of useful advice I can use. Thank you

I really appreciate this brisket lesson. Thanks

Super educational. Great video

Fantastic vid. I’ve seen most all brisket videos out there. You went over stuff that I would go over if I could just edit vids lol. Seriously though, great job.

Excellent “GOLD” you shared with everyone!

Great video. Every brisket is different is this will def help a lot of people.

Love this video so much. That bark looked incredible! I’m going to still smoke it naked, but now I want to rest it in butcher paper instead of foil. My workout crew is asking me to do brisket breakfast tacos again this year. The video had a lot of good tips for my next brisket smoke. Can’t wait!

So much great info, awesome video

That was some great information!! I need to trust my smoker more and let it do it's thing. I'm going to definitely apply the touch method to my cooks! I have always been a temp probe cooker. Thanks for another great video!

Great video bro... super helpful. Thank you!

That was a mic drop of a video! That was really good dude a lot of great information shared in that video.

Great tips! Thanks Joe!

Awesome video! Really appreciate the close ups of the texture and capturing the feel of the brisket. Haven’t seen much of that before, was very helpful!

Awesome video man. Much appreciated.

Thanks for another very informative video.

Thanks for going into all the details you don't notice at a glance Joe.

Beautiful looking brisket!

Brisket cooks are so hard! I cooked my best brisket! Which was just timing wise was for a bunch of people. and I got so many compliments on it. But I feel like I’m maybe 4or 5 cooks away of just getting a consistent result. But the best compliment is always I don’t really like smoked stuff but I enjoy this! And that’s from an offset so I’m must be burning a clean fire.

My first offset is arriving in the next few weeks. Very informative video, thank you!

Currently the best brisket video on KZfaq

Great video Joe 👍

I feel like I just learned a ton about when to pull off a brisket…been a problem for me so this video really helped.

You forgot to mention that starting your fire with Korean newspaper is vital to a successful cook 😂

Joe. Well done sir. I have watched probably too many brisket videos. Take 1 - here are the rules. Take 2 - there are no rules. You have done an excellent job at outlining the process needed to successfully pull this off in the backyard by letting us know what you have done in the restaurant. Thank you sir. Well done.

Much appreciated information man!

Killer video. Lots of nice tips I haven't heard.

Good stuff man🔥

Nice video Jim

Really enjoyed this video! I originally started following Matt from meat church, and then found Chud, which then led me to you. I love all the details and the fact that by the end of your video all I kept feeling was just keep it simple. I think all of us have a tendency to over complicate things and I’m no different. I just did a huge pot of chili tonight and kept wondering if I should add this or add that or that, and I just had to tell myself to shut up and keep it simple. I’ve only done one brisket ever in my life and it was on my pellet grill a few months ago. It didn’t turn out the best but it wasn’t terrible. I feel a lot more confident now after watching this video that my second attempt will be even better. Thanks for all you do. You won’t by chance be in Charleston, SC on November 11 for the big barbecue festival will you?

Damn that looks awesome MJY! One day I will get there consistently.

For a second there I couldn’t follow what you were saying in the beginning about starting a fire and waiting an hour then add logs. I get it now. I believe this is more for a large offset to heat it up. A small offset I can use a little charcoal and two logs and my flames always stay low. Thanks for the good video!

Joe thank you for a temperature control tips, I'm one of those people who starts low and built up temps, ribs takes like 7 to 7.5 hours brisket took 21 hour to cook. I will definitely try your method. 👍✌

You hear the the experience when you talk about bbq. Great video

I watch alot of brisket videos and cringe...this is the best well rounded explanation. Definitely passing this on to friends.

Again, the detail. My goodness. I’ll be rewatching before I do another brisket!

Great video, lots of good and helpful info. I love seeing this clean painted pit, if a person likes the ugly rusty “patina” look that’s fine, it’s just nice to see a good looking painted pit.

Thanks Joe!

I learn more every time!

awesome content! super helpful to know the details of feeling the lean specifically. Got one in my offset right now and stoked to dial in the feel. I think it's gonna be the best brisket yet. BTW are you going to the Foil Boat Party at Lake Travis next weekend with your boys? I'll be there.

Great video brother

I got an Outdoor Gourmet Off-Set Smoker wish some KZfaqr would buy one and test it out. I've made great food in it and love it. It's just a small smoker. Awesome video Joe

This was the best f*cking brisket tutorial I ever watched. Damn well done. 👍

great video. thanks

At 7:40 is great wisdom, keep up the good content 👏

Great video, thanks for all the value you add to my BBQ’ing journey. At what temp do you rest your briskets in the oven?

joe! fantastic cook!

Great job.

Great info and the smoker is sweet looking

Perfect. I'm using it as a training video for Mule Kicker BBQ. :)

Amazing!

Well produced video and great content! I'm planning on using a lot of this info in an upcoming cook. I'm planning on using my BGE and was wondering if you had any thoughts or insights into what you might do differently with that setup (particularly when it comes to the fire/wood). Also, I had planned on using a Cambro to rest the brisket after pulling it off, but I'm curious as to what you suggest doing, and whether or not I should just let it cool down outside the Cambro and then stick it in the oven overnight, as you suggest doing in the video. Appreciate any help and thanks for the great video!

Master Joe Yim 🙌🏻

Thank-you so much for this video. This put me more at ease about some details I’ve been unnecessarily obsessing over. I’m also really happy to hear the point can take the heat and I should really make sure the mid / lean is where it needs to be.

great tips, thank you! We have a KJ, use coal and add wood chunks, but perhaps we should add more. in truth, I havent done a brisket in a while bc it is soooooo many hours. been doing Flat iron and Delmonico chucks of late. I hope to get my hands on some Dino Ribs for 4th of July, which is my birthday!

Shout Out @Knox Ave BBQ #Awesome Brisket Cook #Hands Down :) #Coming at you From South Texas #Come on!

That's some damn fine looking brisket! ❤

Best explanation on a brisket cook video, can we see a video on how you hold briskets?

Awesome video, how many hours did you rest it for and at what temp? Also what’s the longest time it can be rested for ? I just placed an order for a 250 gal smoker and I should be getting it in 2 months can’t wait to start.

Man love it vids. New subscriber. Do u have anything on how to get bite through skin on chicken halves??? Texas bbq comps make halves

Nice Pit

No debarkin’ the wood huh? Nice briskets brother. Thanks for the video.

Awesome video! Can you talk a little about your resting process, what temp? Did you let the brisket cool before you put it in oven ?