Brother, my wife and I saw you on Netflix, had no idea you had your own channel! You KILLED IT on there! I’m learning smoking with my electric Pit Boss, and wanna do a solid brisket, but not many vids out there showing it. Keep up the great work, and SO stoked to see you selling that MOP SAUCE!!

I just got an electric smoker and was struggling until watching your video. God bless you my man . Please keep them coming.

Your method is my go to when Smoking Brisket. I also learned something else from your video Smoking =No sleep

No one has ever put on a better smoke ring with a electric smoker than this guy, freaking awesome job.

Bless this man for filming a tutorial In subzero temperatures.

Just tried this method step by step yesterday and my brisket came out AMAZING!!! The tender quick trick works like a gem, the smoke ring set it off. I invited some friends over to try it and they said it was some of the best brisket they've ever had. It was so flavorful and juicy, I'll never make brisket any other way.

I live in an apartment on the top floor, so lugging my pit up and down the three flights of stairs got old real fast. The Fire Marshal in my city said that I could use an electric smoker on my deck, and it would be legal. Never cooked on one but, I heard that getting a smoke ring is near impossible and for me that was a deal breaker. Thank you, Chef, for this video. I now own a Smokin' Tex 1400 because I know how to get my smoke ring!!!! U DA MAN CHEF!!!!!

I see why this brother won Season 2 of the Barbecue Showdown…Solid cook my man.👌🏿

Holy smoke ring. Never seen one that massive

Great video man! Filled with lots of great tips. It's nice to watch a master at work.

Great video, smoke ring looks deeper than it would with most smokers. Cool approach, I’m inspired ✌🏽😎

BEAUTIFUL! I'm definitely gonna try this technique on my next brisket.

I'm glad I took the time to watch this. Good video

This was inspiring man. I just got an electric smoker and Ive been wanting to try a brisket, but been too hesitant. Thanks!

What an amazing brisket you created!

Great video, thanks for putting it together! I'm thinking of getting an electric smoker to simplify cooking and glad to see this is doable!

I tried this myself this past weekend on my electric smoker and it turned out awsome thanks for the video t n t

Mouth watering, my friend. Thank you for the tips, I will be using them on my next attempt!

New subscriber from the UK, great Tutorial, thank you, all the best Sean

Nice Job T&T! Looks amazing!

That look so good keep them videos coming teaching me alot

Great video! Keep up the great work Brother T!

TNT. My guy keep doing that thing you do.

Dayummmmmmmm that smoke rang is DEEP!!!!!!! Nice brisket bruh!!

hella smoke ring! Thank you! will be trying this out!!

Good video Thanks for the tips! ✊🏿

Thank you for the fantastic info......God bless you

Damn! Looks amazing, I'm about to give this a shot!

That looks just toooo GOOD!

awesome video thank you for your time and explaination!!!

Beautiful trimmed brisket. Luv my cookshack smoker, sometimes I throw a charcoal briquet in with the wood chunks to get a helluva smoke ring. What I luv about my cookshack is 1) perfect temp control, 2) smokes with such little wood and little smoker maintennace required during the cook, 3) how juicy the inside of the smoker stays thru the bulk of the cook. I never spritz and will often cook small briskets 6-7 hours and large briskets and tri-tip to 190degF internal (tri-tip is my favorite) before I wrap. Once I've set that awesome bark, I add a small amount of tallow over the meat and then wrap with foil and cook till tender, often 195-205. Larger briskets I'll wrap with butcher paper to help retain the bark, if my smaller meats develop a heavy bark I may wrap with foil instead of paper. Finish with multiple hours in the cooler till approach 145-150degF internal. Trying to learn how to do chuck roast better, still a work in progress here, watchin vids. Keep up the good work!!!

Woww your video is great seem like I found the answer! and your Brisket is amazing! Thank you for the trick. I have Master built electric smoker at home. I have to cooked it many times but I never smoked ring. next weekend I will used your trick. Hope I success. 😁

I am so excited to try this! God bless YOU, and God bless America!

Awesome presentation my man! The brisket looks amazing! Just bought my Masterbuilt Smoker and will definitely use your excellent method on my first brisket! Thanks!

I'm considering purchasing a smoker but sure if i wanted to go with electric or charcoal smoker. Currently researching them. Looks like you NAILED it. I've watched 2 or 3 videos today and none had a smoke ring like yours did in the video so i was actually losing interest in going with an electric smoker model. You may have tipped the scale. Brisket looked AMAZING!

good job, got some great tips

Looks good I’m gonna try the tender quick

I love!!! your smoked barbecue brisket.

awesome, I'm gonna try this on my Big Chief electric smoker.

Excellent tips 2 achieving perfection...gained about 10lbs watching u slice big Bruh 😁, thanks!!!

Holy shit, when you cut into that bad boy. Amazing!!!

I just bought a smoker although I like fish I think I’m gonna like brisket now thanks soo much

So the smoke ring comes from curing for x amount of time. Got it. I dont know what a cillameter is but when you said a quarter inch that floated. All in all bro this looks really good. You had me hook line and sinker for the entire vid. Well done man. I just got an electric smoker, I've watched about 5 videos or so so far. I like what you did here and i can tell your smoker has been used quite a bit. Just seeing that tells stories. Keep doing your thing man. Thanks for the upload.

That is the best looking brisket ive ever seen.

Extremely nice!!

Recently ordered Fiesta seasonings. Excellent

love the video. I am getting into cooking on the verge of buying my first electric smoker toss between brisket and ribs for my first cook. i am scared of the brisket though lol

Your brisket looks delicious!!!

It looks amazing,!!!

Looks good every time I’ve used tinder quick 5 or 10 minutes at the most.

Nailed it! Great smoke ring!! I would love to taste that! Id buy a plane ticket and fly there just to spend a day eating his BBQ!

Looks great! Subbed! Dave In WV!

I have a cookshack smoker. They cannot be beat.

Excellent idea to add the Quick Tender salt to dry brine the meat. Absolutely amazing this brisket looked and tasted like a stick burner smoker on that old-school electric smoker. I'm definitely going to try this smoking method for the next brisket I cook on my Traeger. Thanks for this great tip to getting a good smoke ring using a non-stick burner smoker.

Awesome tip!

Great Video. After is is finished smoking, and I put it in the fridge for a day. How would I reheat it straight from the fridge? thanks man

that was a awesome video

Tender quick open up the meat pores and allowed the seasoning and beef broth to go deep.. All good

Great job of trimming

Dude you have skills

looks delicious!

I tried this and it works very well. I keep hearing about people saying the meat is “cured”. For those who haven’t tried it I can see you saying that. However, what I believe happens is that the tenderizing salt opens the pores of the muscles and allows the brisket smoke to enter the brisket. This would make sense with how small the salt granules are. Also after rinsing, if you cut back the meat a little you can see red bright meat just under the more dull looking surface. After cooking if you separate the meat from the bark you can taste salt on the bark and not on the meat. The meat is smoky. Cured meat is generally salty to the taste like bacon, pastrami, etc. Which is why in some dishes they recommend you go easy on salt. The only real way to test this is to perform a sodium test on both portions of the meat and the bark respectively. That would give you your answer. Until then there is more than one way to smoke a brisket and I believe this way works well for those who don’t have a traditional or pellet smoker. Great work T!

If the tender quick has sodium nitrate in it that will cause the meat to keep its pink color but as someone else mentioned it may have opened up the pores of the meat so more smoke was able to penetrate deeper.

Broooo this is a major key

Great brisket

I like that little electric smoker

Thank you for sharing Bar b que Man. Your brisket looked awesome. Question- does it make a difference fat side up or fat side down when smoking? Thanks

That seasoning looks pretty 🤩🍽🥩🧂

that Cook Shack looks like my local Smokin Joe cooker! Now the Cook Shacks have the fancy LED panel.

Examples of foods containing sodium nitrites include: Salami Ham Hot dogs Bacon Sausage Corned beef Bologna Beef jerky Lunch meat Any salted, cured or smoked meats Natural Sources of Nitrate Cured meats aren't the only source of sodium nitrates. In fact, roughly 80 percent of dietary nitrates come from vegetable consumption. The nitrates naturally found in vegetables form sodium nitrate from nitrogen in the soil. Examples of natural sources of nitrate include: Spinach Mustard greens Leafy vegetables such as lettuce or spinach Oilseeds Grains Tubers Nuts

Holy smoke ring Batman!

I have to get back to using my electric smoker.🍺🍻🍺

Man does that look good 😮

I missed the spices you used. It looks delicious. Outside the Tinder Quick what were the other two? Thanks. Walter

Oh my God that looks good. Where do you get the Tender quick? Grocery store?

Wooooo! That's a brisket!

Note to self: -2 degrees plus the wind chill will make an uncooked brisket steam, but man when you cut it and I saw the smoke ring It's worth it.

Apologies if I missed this in the video, but what kind of electric smoker is that? I like it! I have a stick burner, some verticals, and a masterbuilt electric. I want to get what you have. I see several things I like over the masterbuilt. Phenomenal looking brisket! Thanks!

Can't quite see the seasonings used. Can you list them in the description??

How long was it it before you took it out to wrap

Does it taste briney from the curing agent?

AWESOME

Which model cookshack is that?

Love ya!

I brine mine in 1 part pineapple juice, salt, and 4 parts water. Pineapples has a bio chemical that breaks down protein. Helps moisture control and taste .

So I noticed your bark remained intact even wrapped in foil so I am wondering if that curing salt also helped keep that bark looking good. Its hard for me to get Tender quick or any curing salt for meat in Philippines but I now am able to get the USDA Angus Briskets finally but I pay a bit higher cost than US. When I am back in States I think I need to pick up some Tender Quick to bring back here. Nice Job on the brisket very clean and tactical cook

I'M READY TO EAT BRING THE SWEET TEA THANK YOU😂😂🙏🔥🔥🔥💓🙏

I'm going to try this for next Sunday dinner my grandson is a meat eater if it turns out like yours it will be a hit Wish me luck lol

You ever heard bout da Butcha Shoppe, Pensacola?

Man‼️ you must find away to have your BBQ sealed for shipping all over the country‼️ 💰💰💰💰💯

Easy answer. Lower heat and a good salt brine before hand.

What temp were you cooking it at? May have said it in the video but don't recall hearing anything

Chunk wood instead of chips?

Looks good . Fat cap up or down ?

You did that shit

Did he just say it weighed “18 lbs and 19 ozs. That’s almost 19 ounces.””? 😂

I do not believe that is a true smoke ring. Like already said I think you tender quick kept the meat pink. That said, you can invite me to dinner for your brisket any time. It looks fantastic

Excellent job. Where can I find that quick cure? Live you ma. Peace

How many hours did that 18lbs brisket take? How many hours a pound do you figure for that cook shack?

Really sorry I'm in the UK. What is that liquid you out on it?? We don't have that here