@roykent1858 4 жыл бұрын
Great video...Funny & instructional!!
@drillsgtlangdon 5 жыл бұрын
Love your sense of humor lol... looking forward to a serious vid in the future. Thanks for sharing
@indylive4926 4 жыл бұрын
you are 1 noisey Mo Fo with all that foil racket! Lol. great video! 2 thumbs up
@jayneville1 4 жыл бұрын
That cook looked like a hot mess, but the finished product looked mighty tasty! As long as it was fun and tasty... You win. Nice job 😋
@BSBBQ 4 жыл бұрын
It was all of the above.
@thejewishredneckprepper4675 6 жыл бұрын
Nice looking brisket there. Looks tender. Shalom
@THEREALSHOWBBQ 6 жыл бұрын
Great looking brisket bro. Just came across your channel bro and sub'd. Great job!
@BSBBQ 6 жыл бұрын
THEREALSHOWBBQ thanks, ill be sure to check you out as well.
@bigstevessmokemchokembbq8746 5 жыл бұрын
Nice video sir,funny and entertaining. May not have a fancy cutting board,but that knife looks top notch...👍
@MrNino44 6 жыл бұрын
enjoyable video thks buddy
@timaphelps 4 жыл бұрын
100% my homie I've had to change pits!
@porsche944mt 5 жыл бұрын
I laughed out loud when you were wrapping the brisket in foil and ran out! Been there, done that, brother!
@BSBBQ 5 жыл бұрын
Yyyyuuuup. I knew it was close, but I thought there was more than that. Haha.
@thefireman285 5 жыл бұрын
@@BSBBQ Thats real life BBq n right there!
@pwells1966 6 жыл бұрын
Great video. I honestly never thought to smoke a flat only. Much easier to come by, and not super big. I'm going to do some flats and get some practice in till an occasion to do a full packer comes up. Thank you.
@BSBBQ 6 жыл бұрын
Paul Wells I love the flat only. In fact, when I smoke a full brisket, I separate the flat and point, trim it up properly, and smoke them separate. I turn the whole point into burnt ends.
@smalltownsmoker4331 5 жыл бұрын
Just in time i got a flat going on for tomorrow, and I tend to dry them out.
@mattmulvihill 5 жыл бұрын
B’s bbq like the bbq joint in Greenville North Carolina?
@rsoito74 4 жыл бұрын
I bought 500 pound toggle clamps but their little too big,don't want them hanging off the side and yours look just right..
@michaelkennedy1520 6 жыл бұрын
What thermometer do you use? Im looking at the maverik et733 I have a small box smoker, Smoke hollow, electric, 26 inch. You had to switch over to the big stick burner, would i also have trouble smoking with a small box or could I simply up the time in the smoker on the first stage and wrap stage?
@michaelkennedy1520 6 жыл бұрын
My local butcher only does flats as well.
@BSBBQ 6 жыл бұрын
First off, thank you for the comment. I used the Thermoworks Smoke with the Smoke Gateway WiFi bridge. I actually have a video coming out on it within a week. I'll provide the link to the Smoke at the end of this reply. The reason I had to switch over to a different cooker was I was losing heat in the meat when opening the cover to stoke the fire in the Weber with the slow-n-sear. You wont have that problem in an electric smoker. Those are really easy to control heat. Heck, its a simple dial on most. Your cooker should be just fine. The difference between an electric smoker vs stick burner is purely preference. As far as time goes, it's just getting to the correct internal temp. 201 through 203, as I said in the video. It's actually easier in an electric smoker to push past stalls. And wrapping, just wrap at around 155 to 160. Then, make sure to let it rest 1 hour, up to 4 hours, depending on when you want to eat dinner. Happy smoking. -Brandon www.thermoworks.com/Smoke?gclid=Cj0KCQjwsZHPBRClARIsAC-VMPACAzt1QrZb-s8e3E-JQiJMRoWrtx3cowMPJY48ip_98pTvfHnv60saAqq-EALw_wcB
@11bravo79 6 жыл бұрын
What knife did you use to slice at the end?
@sailer5373 6 жыл бұрын
It really doesn't matter the brand,that knife with the Granton blade are usually very sharp. If it ;was sharp when he started, It's got to be dull after he dragged it over that metal pan. GET A PROPER CUTTING BOARD MAN..
@2jacobunger 5 жыл бұрын
More videos plz sir
@kingdiazdaniel 5 жыл бұрын
We got the same T-shirt
@rsoito74 4 жыл бұрын
What pound are those toggle clamps that you have?
@BSBBQ 4 жыл бұрын
Not sure, they are adjustable. So I made them how I needed them.
@northerncowboy8409 4 жыл бұрын
B, don't cut on a metal pan. Get a cutting board. You're killing your knife on that pan. It was painful to watch. Great job with the brisket though. Looked awesome!
@lancewright21 4 жыл бұрын
Dude always score the fat cap with your knife and always cook it with the fat cap up so that the fatty juices drain down threw your scores in the fat cap into the meat...mmmmhmmmm making the meat much more tender and juicy. Pull it out at 195
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