Sam and Crew...I've been smoking brisket here in small town Ky for over 30 years. Your brisket looks fantastic by any standard. That's pride on a plate my friend. Fantastic! #samsgiving2020
@2114dominick3 жыл бұрын
Do you/would you rest it as he did? Is it necessary? Asking because planning to cook a brisket for the first time next weekend
@rantsandreviews3 жыл бұрын
@@2114dominick Absolutely rest it! At least an hour.
@JDxdger3 жыл бұрын
@@2114dominick Yes, rest your brisket!!!
@MatthewIrizarry-43 жыл бұрын
270 brotha!
@bluearcherx3 жыл бұрын
606
@robschroeder53773 жыл бұрын
Shopping tip: When selecting your brisket grab the package from the middle by it's sides and see how easily it wiggles back and forth. The more flexible the uncooked meat the more tender it should cook. Also adding a small amount of freshly powdered celery seed (a natural nitrate) will help make a better smoke ring.
@kevins7972 жыл бұрын
Don't forget the beer or sweet ice tea. Unsweet ice tea is the devils water.
@MichaelRei992 жыл бұрын
Only amateurs care about smoke rings.
@robschroeder53772 жыл бұрын
@@MichaelRei99 Amateurs? You mean like Myron Mixon? He swears by smoke rings, and he is the winningest Grand Champion BBQ'r of all time. And YOU are?
@MichaelRei992 жыл бұрын
@@robschroeder5377 I’ve been following Myron Mixon a lot longer that you pal. Smoke ring is for competition only.. If you knew what you were talking about you would know that!
@robschroeder53772 жыл бұрын
@@MichaelRei99 so which is it pal, smoke rings are for amateurs, or competition pit masters like myself? You're flip flopping here.
@tmasst072 жыл бұрын
This is why I subscribe to Sam the Cooking Guy. The level of honesty, transparency and intentionally not being perfect about cooking different dishes is what home cooks like myself need. Thank you so much.
@woodcock6969693 жыл бұрын
This is one of a few videos I’ve watched a few times. The anxiety Sam has about upsetting bbq pros is ridiculous
@Sabbathissaturday3 жыл бұрын
If they are pros they won’t need to watch videos about grilling/smoking/bbqing briskets 🤣
@TheHBW442 жыл бұрын
@@Sabbathissaturday pros still watch other people cooking whether to learn or for entertainment haha
@Sabbathissaturday2 жыл бұрын
@@TheHBW44 - probably.
@metalitcomesfromhell2 жыл бұрын
It's totally fair. I like that he shows apprehension. Typically he is coming at these videos from the stance of a guy who knows everything. He knows how to make a brisket but like he said "maybe he needs to move down to Texas for a few years".
@Formaldehydex Жыл бұрын
You are confusing being “upset” by their rhetoric and mildly ridiculing them.
@boskojankovic85703 жыл бұрын
"Cooking is about what YOU like, not what people say it's right". Couldn't agree more.
@UnderMyBrim3 жыл бұрын
@sam ludman again. You can do whatever you want lmao. If that’s how he likes it then why does it matter to you?
@hellfish23093 жыл бұрын
@@UnderMyBrim i agree more with Ludman: i cooked my 2nd brisket ever and while the final product tasted great, the connective tissue didn’t render nearly enough - it tasted like a roast beef with the flavor of a well done burger... no complaints, but it wasn’t texas brisket Disappointed because it was my first cook in a smoker I built for making briskets and bbq
@gatewhey81733 жыл бұрын
Thank you Max, Chance, and Sam for posting the non-reverse version, much appreciated!
@OutdoorsWithGeoff3 жыл бұрын
Honestly, even though I've cooked brisket a million times, I worry just like Sam does every cook. It's such a finicky piece of meat and every one is different. Great cook Sam.
@nitromartini1422 Жыл бұрын
The reason for the varied end results from briskets usually lies in the breeding of the cow. Prime is best (and expensive), Choice is second-best; and very common. Then there is Select grade, which is tough as a leather boot. Then there is a 4rth grade, which is so tough that it is only suitable for ground beef. The internal temperature means nothing. Sam is reciting some Texas mythology that refuses to die. He is a Canadian in California. He knows nothing about barbeque.
@natetallman4 ай бұрын
@@nitromartini1422he literally at 21:02 says "I'm a cook, not a barbecue guy", and he stated this multiple times in the video. What more do you want?
@TheValkian3 жыл бұрын
25:17 His reaction to that cut was hilarious. As a fellow Texan, I was quite pleased with your video. I remember when I smoked my first brisket when I was 17. This was the exact same feelings I had going on... Anxiety, stress, and the act of failing and disappointment.
@Kintsurugi3 жыл бұрын
"FINE, I'M MAKING A BRISKET!" Best opening ever...so far.
@aliyami34493 жыл бұрын
It is honestly
@charleshenderson14743 жыл бұрын
Native Texan here.... now you know why we start really late, or really early. Looked AMAZING!!!! Going to try the cooler trick. Thumbs up!
@gotdangedcommiesitellyahwa62983 жыл бұрын
Agreed! Start smoking first thing in the morning, or at night, depending on when you need it.
@tmarley20033 жыл бұрын
My wife and I just wanted to let you know how much we appreciate everything that you do. Your KZfaq channel was recommended to me in the Spring, right about the time we had to start working from home due to the pandemic. As I started watching your videos I started thinking, “This looks easy enough to make. Let’s try it.” The first thing I made was your egg frittata, and it was amazing! We look forward to your videos every week. We are able to watch the video during our shared lunch break, and there have been several occasions where we are making your newest video for dinner. So far we have made your egg frittata, steak sandwiches, meatballs (on the smoker - amazing!), chicken pot pie, garlic knots, the garlic bread stuffed crust pizza, the one pan chicken mexican skillet dinner, the mcrib, the candied bacon, the burger with onion tanglers, and cilantro lime rice. We recently took delivery of your newest cookbook and your entire knife collection. We tried the knives the other night and they are amazing. We absolutely adore them. Due to all the cooking it is a constant struggle to keep my kitchen clean, which isn’t necessarily a bad thing. I’ve used my kitchen more in the last few months because I’m making your recipes than I have in years. I just wish I had a bigger kitchen so I could have more room to make your delicious recipes. Thank you for all that you do. #samsgiving2020 #andnowwemix
@chelongogan39043 жыл бұрын
God bless u
@steves37603 жыл бұрын
When the temperature stops it's called a stall, I've even seen temps drop back. What happens is...the moisture in the meat starts to cook off so it actually starts to cool the meat down. Never raise the temperature or touch the meat. Leave it alone and let it be. Hope this helps. I'm not going through all of the comments. By the way, you have a awesome KZfaq personality.
@ErikHuntoon3 жыл бұрын
Once I was educated about the stall, my briskets got 100% better.
@dikdark68313 жыл бұрын
Exactly. It’s called evaporative cooling. Same thing as when you sweat..
@jasonmicron3 жыл бұрын
Yea it's the fat rendering down, which cools off the meat, which lowers the temp. Best to just wrap it in some butcher paper at that point and either continue smoking or move to the oven inside (smoke flavor is already as injected as it will ever get at that point).
@SantaCruzRL3 жыл бұрын
See guys that’s how good Sam is, we all slated him for making one confusing video... and he totally re-did it. Gotta love this guy
@HisGrandNarrative3 жыл бұрын
Yup, he does a good job 👍
@richardwade5113 жыл бұрын
He didn’t “redo” it, he re-edited it
@SantaCruzRL3 жыл бұрын
Cheers Richard.
@jtv03 жыл бұрын
Which video was that
@btrompke3 жыл бұрын
Was better the first time
@MMOByte3 жыл бұрын
I was gonna say this looked unbelievably good, but I can believe it.
@SorventTV3 жыл бұрын
Right.
@whoaitsbenn3 жыл бұрын
Nice to see you here lol
@jghost93 жыл бұрын
Lol MMOByte.
@dewionejohnson63963 жыл бұрын
🙏
@paolodeangelis81553 жыл бұрын
Auts
@GoodCityModernMusic2 жыл бұрын
I’m not even watching for the recipe anymore, Sam is the most genuine personality I’ve seen on KZfaq and it’s just so nice to hear him talk and be humble sometimes, and be an ass too lol
@Staria902 жыл бұрын
I followed these steps when I made my first brisket on Labor day and it was PHENOMENAL! Have to get used to trimming but otherwise, it was a hit with the family!
@anidiotsjourney83283 жыл бұрын
I'm currently in Texas for the first time and I'll say this.... they REALLY love their brisket.
@samlankford93333 жыл бұрын
Easy there yankee
@beanclay41543 жыл бұрын
Yes we do
@NiSE_Rafter3 жыл бұрын
Indeed we do
@wiicked91993 жыл бұрын
Yes we do my man lol
@jillj53723 жыл бұрын
Yes. Yes we do!
@hollye_dionne3 жыл бұрын
My husband said, when the brisket jiggles like a boobie, you know it's done🤣🤣🤣
@drazman93 жыл бұрын
Now we all know why he married you LOL!!
@hollye_dionne3 жыл бұрын
@@drazman9 🤣🤣🤣 probably!
@PGee.3 жыл бұрын
You and your husband are dirty.....
@doughboy87603 жыл бұрын
@Jack Durban who tf still uses the word “prude”
@MultiGoban3 жыл бұрын
@Jack Durban shatap bruhh 4Head OMEGALUL Poggers
@lwmoss13 жыл бұрын
I love the amount of humility you approach BBQ with. I consider you such an accomplished cook/ restauranteur, but you openly admit this is not in your wheelhouse or at least a primary skill. I too have delivered great brisket & some that fell flat & couldn’t tell you what I did different. Awesome video... Makes me want to cook some brisket. Thanks Sam.
@mattro49023 жыл бұрын
As many delicious things that Sam has cooked makes his reaction to the first bite priceless. I have a feeling he may do this again...soon.
@braysonwayne74013 жыл бұрын
I’m from central Texas and once I heard you say “this doesn’t even need barbecue sauce” I knew you did it right, if you put barbecue sauce on someone’s brisket down here that’s a insult
@rexfellis3 жыл бұрын
I was born ad raised in Texas, and I pride myself on my smoking...especially brisket. Personally, I don't have a problem if someone decides to have a little BBQ sauce on the side, everyone's palate is different. The only thing I ask is that they try it without sauce first. I have converted a few away from sauce that way. :)
@adensitm3 жыл бұрын
i’ve grown up in Austin my whole life man a nice homemade bbq sauce on brisket, ribs, and turkey is definitely it
@livingdaybyday34693 жыл бұрын
From Houston and I have to say sometimes the brisket is so good that if I don’t have bbq sauce I won’t be able to eat enough because I need something to change the flavor a little bit but I like to start no sauce to know what I am working with. I will say that I don’t like anything cooked in sauce because that is just stick food not good food sorry Kentucky/Tennessee
@brianluck843 жыл бұрын
Had it both ways. For me sauce is where its at. Its just more flavor and who doesn't love more flavor
@jonegroove3 жыл бұрын
Yup!
@fotogfitzfoto4123 жыл бұрын
The "stall" is caused by the evaporation of liquid from the surface of the meat. It occurs when the rate at which the meat is heating and the temperature of the smoker match the rate of evaporative cooling. Once the excess moisture is used up, the temperature of the meat should start rising again. As with sweating - which is akin - the ambient humidity has a significant effect. One way to avoid or shorten the stall is to introduce liquid (e.g., a heat-proof container of water) to the smoker to raise the relative humidity (RH) inside. Wrapping the meat reduces evaporation by trapping the evaporating moisture and raising the RH inside the wrap.
@seanshirley59383 жыл бұрын
Thanks for explaining this! It's actually really fascinating.
@MarieKeeghann3 жыл бұрын
I knew my sweating has something to do with this! Everyone of us are a bunch of meat sponges slowly leaking… Depending on the moisture how cool it is in the heat we will either leak more or less and when we’re heating up we can stall! LOL external moisture or humidity does act as a insular quality that allows for the moisture in the meat to stay trapped and heat up! End of story. I have watched this one Texas dude put a pan in his oven and let it get scorching hot and dump about a cup of water into instantly raising the humidity level and then he’s doing certain types of baking, braising but does not want to wrap.
@markusallport12762 жыл бұрын
Thank you for explaining that. I was taught that a few years ago and it is absolutely true. I have a friend that insists that a brisket is done when the temp stops rising... way too soon and extremely chewy, but he says that's how he's always done it. I don't eat at his house.
@RichieAnderson4183 жыл бұрын
I never comment on KZfaq videos but I have to say I've made both the Birria Tacos recipe and the Chicken Bacon Ranch and your videos are GREAT. I love how real you are, personable, and actually have length to the videos. Thank you for being you, the hard work really is going a long way, you and the Crew!
@johnnyjohnson20783 жыл бұрын
I seasoned heavy and cross hacked fat to get season to meat over two day in fridge . Then smoked the brisket for 3 hours 400 f , then pressure cooked 40 min . With Beef stock . Pulled out , trimmed fat then sliced . It was smoky , tender , flavorful . Everyone loved it . Done in 4 hrs . Melt in mouth !
@twelch11873 жыл бұрын
Only request is more smoking videos! Beef “dino” ribs are a great alternative when you don’t need to feed a crowd and save some money but want great smoked beef.
@mr.bonesbbq32883 жыл бұрын
Gots me two racksa Creekstones standin by. YUM!!!!!
@frankarmitage7763 жыл бұрын
Save money? Those Dino ribs are expensive for a 4 bone slab.
@twelch11873 жыл бұрын
@@frankarmitage776 they’re only around $30-40 from the butcher compared to $120+ for a whole packer brisket and 4 bones will feed about 3 people. Also some butchers sell them by the singles (haven’t tried smoking just a single yet though).
@frankarmitage7763 жыл бұрын
@@twelch1187 where I’m at. Brisket 40 to 60 bucks Costco. Dino same price at butcher
@sooocheesy3 жыл бұрын
@@frankarmitage776 Same here. $3.50/lb for prime brisket at Costco (in San Diego)
@wolfpredator52263 жыл бұрын
I appreciate the fact that they took a entire day to produce this absolutely amazing piece of art for us ... thanks guys so much
@bosskaggs2 жыл бұрын
A brisket smoking is a godly event. You have performed well sir. I'm a charcoal smoker there is a lot more booze and a 6am start for the entire day. it's an event. nice work!!
@benfoster5426 Жыл бұрын
Glad to see you do this. I drove and hour-and-a-half from Houston to Brenham, Tx, known for Blue Bell Ice Cream, for the best brisket I ever had. It came from Truth BBQ there on Hwy 290. Yeah. The drive was well worth it. A couple or more years ago Truth opened a restaurant in Houston. It commands a line before it even opens. Yeah. It's that good. To begin, and I have watched him do this, the pit master first covers the brisket with French's mustard. Nothing fancy. It serves to give the salt and pepper an adhesive to cling to and they apply enough salt an pepper to turn the surface almost black. Doing so will create a good bark. You won't taste the mustard after a 12-14 hour cook. Here in Texas we have a saying: "A good brisket will not need any BBQ sauce." To each their own. Congrats on producing a brisket that knocked your socks off. That's what is supposed to happen.
@brandonlaird30043 жыл бұрын
South Texas here. Salt & pepper always amazing. To his, his own. Enjoy it. You learn how to change it in time. Looks delicious. Keep the videos rolling
@martinzekial67223 жыл бұрын
I AM FROM TEXAS, and I'd eat that. Worst smoked brisket I've ever had was still the best.
@MattMilner3 жыл бұрын
Rudy's, the worst bbq in Texas, and it's STILL solid af
@jamessmith44553 жыл бұрын
@@MattMilner hell yes. Where is this guy from? I’m from San Antonio so I’m curious.
@MattMilner3 жыл бұрын
@@jamessmith4455 AH! I just watched a new video and he said he's in San Diego. Lol.
@hbgriss3 жыл бұрын
Exactly. Grew up in Houston 70-80’s , smoke shacks , road side smokers out of town Etc. All good. 💪🏼🤘🏼
@sabrinahong9753 жыл бұрын
@@MattMilner for some reason there are a few bbq places concentrated around Southern California. I’m sure it’s not Texas, but as far as taste goes it’s not bad. 😎
@chadgardner24823 жыл бұрын
Just wanna say, I bought a 17 pound brisket and I followed this video to the tee for the most part. I had an offset smoker so keeping the temp up was tough. But once it was done(after 18 hours of smoking in almost freezing temperatures). It was absolutely phenomenal. It’s so moist, juicy, and extremely tender. It’s so tender that you have to cut it in thick slices. Even the next day, throw it in the microwave for about a minute and it’s still so juicy and tender. Sam, you are a cooking genius. I thank you for guiding me in smoking my first brisket.
@daniels34222 жыл бұрын
I know you may never see this but! My grandson and I cooked a brisket I got on sale was 61 dollars got it for 32 dollars after watching you video I had my 19 year old grandson help me. We trimmed the extra fat to the point of finger soft, season black pepper, salt , garlic and rib rub. Wrapped in foil and cooked at 200 for 26 hours and it was giggle and very tasty. I am 64 first time I cooked something so good the family loved it So thank you sam so much it was a great experience for all of us.
@samthecookingguy2 жыл бұрын
Surprise surprise I did see it ! Good man Daniel …we’re never too old ( so I keep telling myself )
@JWLamey3 жыл бұрын
Love the channel. I would make a few changes, because it’s what I like: before you apply the rub, slather with hot sauce or mustard. Both are great. I would also add a little onion powder and cayenne to your rub. I put a water pan in the bbq to keep the environment moist. Also, spritz the brisket with apple cider vinegar every hour or so while cooking, to keep it moist. Your brisket looks amazing. Kudos! From Calgary, Alberta
@davesharp28233 жыл бұрын
Oh man this is the one I’ve been waiting for. Thank you so much Sam.
@ratboygenius3 жыл бұрын
I also like onion powder with the salt, pepper, and garlic powder.
@bdittyclittykitty2 жыл бұрын
We call that Camper's blend where I'm from 😁
@alltheworldsastage3 жыл бұрын
Since you under-rested your brisket, I’d actually suggest shredding the leftovers and making chop beef sandwiches... as much a Texas staple as the brisket itself
@pgn713 жыл бұрын
I don't know why anyone would scoff at garlic powder in the rub. Most all purpose rubs are salt, pepper and garlic. I think you did a fantastic job and I'm a Texas boy!
@cliffwallace55213 жыл бұрын
Yep. Agreed. I'm a CenTex guy and my seasoning is 2 parts kosher salt, 2 parts pepper, 1/2 part garlic powder and 1/2 part onion powder. If I'm feeling fancy, I'll add some red pepper flakes and chipotle powder to make the pepper blend.
@pgn713 жыл бұрын
@@cliffwallace5521 that's a good blend. I'll have to give that a try. I have a lot of Meat Church rubs right now.
@kevinrushing56673 жыл бұрын
Mainly because most of the people who are snobby about brisket are in Texas, and central Texas style brisket is salt and pepper only. And central Texas has the best brisket in the world. I don’t really care, do what ever you want. But if there were just one “correct” way to make a brisket, it would be salt and pepper.
@lewinayn54363 жыл бұрын
when sam takes an extra bite without talking you know it has to be godly
@BuckeyeBackyardBBQ3 жыл бұрын
I just recently found your channel and it’s by far one of the most entertaining and knowledge sharing cooking channels I have seen. I must have watched 30 episodes in the last week lol
@brizzleshizzle80963 жыл бұрын
I'm one of those "Central Texas Barbecue People" you referred to in your video. At first, I was going to give you what we call down here, "the what for" with respect to some of the things you did to that poor brisket but decided instead to just remember all the other really good videos that I've enjoyed over the years and simply go with, "Sam, you da man." Thank you!
@nologic183 жыл бұрын
"I don't want to ruin my hand towels..." immediately wipes a handful of fat/grease/seasoning on said hand towels.
@stoffmiester3 жыл бұрын
Not exactly ruined when all he needs to do is stick them in the washing machine with the detergent and 3 drops of dish soap lol
@danielleharmon81683 жыл бұрын
Fat/grease/seasoning 🤔🤔 sounds like he made the towels better
@MM-rs6tk3 жыл бұрын
You on the wrong channel then
@airimee3 жыл бұрын
That moment you realize you haven't seen sam cook inside since 2017 lol.
@masterofnonetv83612 жыл бұрын
I like to do my briskets overnight. 225⁰ 8pm-12am in the smoker and then finished in the oven overnight, usually done around around 11 or so the next day, wrapped in foil and towels in a cooler till 3 or 4 then sliced and put in the oven on keep warm. I couldnt ever get them done on time when I had people over so I started doing it this way and it works perfectly everytime!
@Jake4819923 жыл бұрын
It's like Sam said, Brisket done right for competition is one thing, but when it's for your family, yourself, your friends, you name it, it has to be done how you like it, forget about competition level perfection, it's all about the flavors, textures, and that damn beautiful juice.
@unappropriate13 жыл бұрын
A "smoker tube" really helps pellet grills by supplementing with a little extra smoke. Pellet grills are a little weak in smoke generation and the tube will help your bark.
@CocinaConDaniyMel3 жыл бұрын
I would rat the whole piece! We love your channel sam, and we share your passion for food❤
@MM-xw8tg2 жыл бұрын
What ever direction you decide to watch.. this is good work
@bluchz796 ай бұрын
I think this is my favorite STCG episode. So far…. love the attitude ! I too have a love hate relationship with brisket. Thank you!!
@hbgriss3 жыл бұрын
Looks good. Should have rested more tho . Pouring juice means “dry tomorrow” like you said 🤘🏼
@Craig-ib7gk3 жыл бұрын
Just imagine how awesome this would have been if Sam had (a) started it in the morning like a sane man (you're certifiable to start a low-and-slow brisket smoke at noon), and (b) let it rest the full two hours it deserved. Sometimes I'll start it late in the evening 11:00pm-midnight) at 225. By 8:00am the following morning it's about a half-hour into the stall so I wrap it up, then just keep it going. It's done @ 205 by 3:00pm; a full 15 hour low smoke. I also use a wood chip smoker so the bark and smoke ring are insane. I then wrap the still-paper-wrapped brisket in foil, then a full two hour rest in the cooler. Dinner time. Trust me; it should be illegal to make a brisket that tender, moist, and flavorful. I also use brown sugar in the rub. Specifically (adjust to the size of your brisket, the following is perfect for a 7-1/2 lb after-trim) 2 tblsp brown sugar 2 tblsp kosher salt 1 tblsp freshly ground black pepper 1 tblsp garlic powder 1 tblsp dried thyme 1 tsp paprika 1/2 tsp cayenne pepper (optional)
@lukefontana24852 жыл бұрын
Nobody gives a shit
@garbageman182 жыл бұрын
brown sugar in your brisket rub... horrible idea.
@robertm15522 жыл бұрын
Brown sugar in the rub…. Wonderful idea
@Craig-ib7gk2 жыл бұрын
@@robertm1552 Exactly. It isn't a ton; just enough to caramelize with the bark. It's one of those "don't knock it till you try it" things. I was a little skeptical as well, but turns out its pretty fantastic.
@yakuzaronin70902 жыл бұрын
having ruined my first brisket a couple weeks ago on my pellet smoker, i really like how this video captured the anxiety and stress that builds up over the 12 to 16 hours until you can finally cut into it. cant imagine people cooking for a hungry party haha. that brisket looked amazing...even when just unwrapped it looked like something definitely worth paying premium.
@willdockery18292 жыл бұрын
The differences between a fantastically smoked brisket and a so so one is time/temperature/pepper to salt ratio in the rub!! The bark on this particular cook was minimal however, the brisket internally was done. Sam, I’m in your neck of the woods so to speak, so please invite me over next time and I’ll assist you. 😊 My friend’s and I watch your shows all the the time!!
@TailEndCustoms3 жыл бұрын
Being from Texas I fkn love Brisket and burnt ends.
@JohnHausser3 жыл бұрын
Sorry dude but Texas does not make the best bbq
@TailEndCustoms3 жыл бұрын
@@JohnHausser never said it did but ok
@TailEndCustoms3 жыл бұрын
@@JohnHausser but honestly that’s a matter of opinion
@gonzaler993 жыл бұрын
@@JohnHausser California makes the best bbq
@edgarcardenas68233 жыл бұрын
@@gonzaler99 LMAO Cali? Texas is king when it comes to BBQ
@mbrt30003 жыл бұрын
So basically while waiting for the brisket to cook you got high and needed some now lol
@theoldguy19563 жыл бұрын
I was a pro cook for several years and still cook at home and have done BBQ for years but never have made a good brisket but today have learned a lot from you, good job!
@BeersAndBeatsPDX2 жыл бұрын
Brisket is a lot easier than people think. It's all just time and patience.
@FaizelRazak3 жыл бұрын
you should do an episode where you cook a big meal for the gardeners, they must work really hard
@ThEMAgIKaLBEaN3 жыл бұрын
And a special treat for Astro! Lol
@mathewherreth1173 жыл бұрын
It would be so cool if they did this like the Seinfeld Reverse episode... only real fans know😂
@theresakingester68853 жыл бұрын
Only request is more smoking videos! Beef “dino” ribs are a great alternative when you don’t need to feed a crowd and save some money but want great smoked beef.
@justinhighdesertkeeper92512 жыл бұрын
Thanx . I have a new pellet smoker and really had no idea of how it would work. All looks good for mothers day.
@patrickgarcia48953 жыл бұрын
I am a smart man, Sam. I am a horrible cook. I have been on a journey to master the skill. You literally impress me, I am in Texas, did not come here for brisket, but honestly you made one of the best briskets on youtube. Majorly impressed.
@PROVOLQNE3 жыл бұрын
this is the least confident i’ve seen Sam
@davidjessee77013 жыл бұрын
BullShit! This guy is a genious
@davidjessee77013 жыл бұрын
BullShit!! He had this from the start... Guy is. Geni
@foxfire11123 жыл бұрын
He's confident it's just the brisket community are nuts and get mad when anyone makes brisket slightly different than they do
@jasonmicron3 жыл бұрын
He's the least confident because you never know how the brisket is gonna turn out until like 16 hours later lol
@jjyemg23973 жыл бұрын
It's a buffer that occurs from the collagens breaking down hence holding the internal temp down for a bit
@bbqwithfatman26712 жыл бұрын
Love it Sam! Yeah, there are different views on execution, but you made it fun for the newbie. The problem with brisket is its a race to consume while fresh. Here's something I do when I know the entire brisket isn't consumed soon after finish. I vacuum seal portions sliced. The slices are dependent upon the use in future consumption. Then when I plan the leftovers, I just sous vide a package. I'll tell you this. You'll never know the difference between a sous vide, or the fresh after rest texture and or flavor. Great job again! Love what you do
@privat637783 жыл бұрын
I love how this guy is so straight up and doesn't act like a teacher but more like a mate.
@392scatpackshaker77 ай бұрын
“We’re gonna follow the rules”… then proceeds not to follow the rules 😂
@stephenlamb48233 жыл бұрын
I live in West Texas, and by no means say “the Texas way”. However, I cook my brisket hot and fast. Maybe next time you shoot for “hot and fast”, with a crazy Sam the cooking Guy injection, and make that brisket in 4-5 hours minus the resting time. Could make for another video...JS
@pablosanchez93043 жыл бұрын
What part?
@gotdangedcommiesitellyahwa62983 жыл бұрын
Smoker, grill, oven, or a combination?
@tinabouher20653 жыл бұрын
I sincerely thank you for putting this in the normal way. I enjoyed watching it so much more and understood your process better. Love your stuff Sam !!
@DCS0263 жыл бұрын
We (here in Texas) do it almost the same way, with the exception of....we put it on around midnight. Go to bed, wake up in the morning, check everything out. It usually comes off around noon ~ 2pm. Goes in the cooler just the way you did it until everyone is ready to eat. So, it may rest for several hours. It will melt in your mouth.
@sonito94913 жыл бұрын
i'm confused, i thought briskets come already cooked out of the smoker and then you have to uncook them and bring them back to the butcher.
@rdr62693 жыл бұрын
Ha ja
@rickcochranerealestate3 жыл бұрын
lol
@PoohBeer63423 жыл бұрын
🤣🤣🤣 just out of curiosity...how do you uncooked it
@sonito94913 жыл бұрын
@@PoohBeer6342 just follow the steps from sam's last brisket video
@maximase863 жыл бұрын
Just run the smoker in reverse. Duh!
@davelarose85623 жыл бұрын
"look at all the juice pouring out!" - Ya because you didnt let it rest!
@michaelsegura96523 жыл бұрын
Yes and he did not get a good render on that fat should not be that thick should be more yellow as well
@chazhansen24793 жыл бұрын
I actually thought that it looked perfect tbh.
@BeersAndBeatsPDX3 жыл бұрын
He let it rest for 2 hours.
@TheNelsb923 жыл бұрын
@@BeersAndBeatsPDX no he pulled it out after 15 min
@TheBeefTrain3 жыл бұрын
Yeah. That thing she rest wrapped in a cooler for a good hour at least for the best texture.
@josephkordinak15913 жыл бұрын
Hey Sam, As a central Texas smoker I use the same seasoning as you. I will give you a hint that helped me make the best briskets I have ever done and have been told are restaurant quality by many people. I inject beef stock into the brisket the day before after I trim. I also use a pellet smoker. I use hickory and oak pellets that is the closest I have found, flavor wise. I put mine fat side down to help block the heat. I have cooked fat side up and it tends to dry out on the bottom. I put it on the lowest or smoke setting for minimum 5 hours, that makes the extra smoke to get smoke ring and bark then go to 225. I have done it as long as to the stall. I then wrap in two layers of butcher paper and go till I get to 200 to 203. It falls apart going to 205. I then let it rest in a cooler for at least 4 hours.
@texasranchrocks3 жыл бұрын
I live in central Texas and I have made as many great briskets as I have bad ones. Always over live oak. And I do not use sauce. Good BBQ does not need sauce. I never put A1 on a good steak either. You did great!!!
@midwesterner_farmhand3 жыл бұрын
“What’s this?” “A thermometer” “Ah right”
@timnelson50333 жыл бұрын
I started to get anxiety when he had the grill lid open that long... I love your videos Sam but close the lid on your smoker please... 🤣
@robertguanajuato8163 жыл бұрын
Glad I’m not alone lol
@BeersAndBeatsPDX3 жыл бұрын
If you're lookin you're not cookin
@jamesg82462 жыл бұрын
For anyone who finds this and uses a pellet grill, you can get the good dark bark but it's going to take a lot of time. Best brisket I ever made was on a pellet grill and took 21 hours. Use 180f super smoke for 4 or 5 hours, then increase temp 10-20 degrees every few hours and don't wrap until 160f internal. Then use 275f cooking temp once wrapped. Cook to 205-210f internal and let it rest several hours wrapped in a towel in a small cooler before serving.
@gabemartinez59633 жыл бұрын
This is probably my favorite video of yours because of your honest approach to a difficult piece of meat to cook. Makes some of newbies not feel too bad about being nervous about smoking a brisket. Great job. Also, you need to get some cotton liners to wear under some nitrile gloves so you’re not torturing yourself holding the brisket bare handed.
I'm from Texas too. It looks good, but not quite like texas brisket. We dont have a pellet smoker so wood is the only way I know it and the smoky flavor is the best part in my opinion. His just doesn't look like it has that
@Tradekraft3 жыл бұрын
Did Sam really just say "let's get this guy off" LOL
@boostedcruiser043 жыл бұрын
I’ve had to shy away from your videos lately because I’ve been dieting but I saw this and had to watch it, really glad to see you doing some bbq videos! That looked as good as any brisket made in a stick burner, outstanding job Sam!
@b.t.16323 жыл бұрын
Smoking a brisket is deceptively difficult. Anyone can smoke a brisket. Few can smoke a really GOOD brisket. Nice work, Sam. Looks like you nailed this one.
@richardwade5113 жыл бұрын
The same video from 2 months ago, just not in that weird reverse order.
@andrazi40503 жыл бұрын
I was sitting here like... I swear I've seen this before but somethin is different about it.
@tarrantking2893 жыл бұрын
I knew I saw it before! Yeah, I didn't like that reverse order vid, but damn that meat looks good.
@firmbase3 жыл бұрын
Why is Sam lowkey groping the brisket though 😂
@jeffdeboer16793 жыл бұрын
Did you see how that brisket was dressed? Clearly it wanted it.
@prowlin4reds3 жыл бұрын
Hey! It's his meat, he can grope as much as he wants!!! LMAO!
@Rattlecanjeff3 жыл бұрын
Foodies always finger eff food. Don't know why, but they do.
@Artliker12343 жыл бұрын
@@jeffdeboer1679 the only time I will ever laugh at that phrase. Only time
@gimmedaalbatross2 жыл бұрын
Dude has the sickest cabinets I've ever seen in a house before. That crazy zebra wood. And the backsplash is dope too.
@latenightcereal2390 Жыл бұрын
There is a definitive line between the flat and the point, and you cut straight through it. Cut at the line near the tip, at an angle. Your knife will glide through the flat in a natural path. The point is for pulled beef, and flat is sliced. One is close to a Boston butt, and one is specifically beef.
@jasonmicron3 жыл бұрын
As a Texan - you did this right, even w/ the garlic. Just never, ever, ever add brown sugar. Never.
@christracy993 жыл бұрын
Reason for no B. Sugar?
@jarethwoodson26163 жыл бұрын
@@christracy99 Texan, but not BBQ guy here- my guess is it’s a regional thing. Sweet BBQ is more a Memphis thing. Burning might be a factor too?
@wthjesus3 жыл бұрын
@@christracy99 the sugar will burn and give the brisket a burnt taste even if you cook it perfectly internally. Sugar in bbq sauce is fine! Thats why ribs are cooked in bbq sauce only for about 30 min
@bman313 жыл бұрын
@@wthjesus brown sugar will not burn. i’ve made hundreds of ribs on my smoker with killer hogs rub which has brown sugar. brisket is an orthodox meat. bbq sauce will burn because it’s a liquid which will start to smolder.
@jasonmicron3 жыл бұрын
@@bman31 Brown sugar on ribs is different. Fine there. But a brisket spends a ton of time on the smoker, like 2-3x more time than ribs. I do love brown sugar on smoked pork ribs.
@mperry09133 жыл бұрын
"Sam!, Have you seen our kitchen towels?!?!" Sam: *Slowly walks away..........*
@oceanfood4203 жыл бұрын
looked awesome only tips are start early, trim a more on flat, more spice with mustard binder, wrap with more paper. practice makes perfect!!
@stevenzinn60112 жыл бұрын
Okay, this video may be a year old. Yet it still makes your mouth water watching it. Brisket is soooo good
@jwiz55313 жыл бұрын
I’m not one to wrap my brisket, but this makes me want to give it a try 🤔
@isaacflores15383 жыл бұрын
It makes a nice difference with the texture and it keeps the bark
@Rick-57283 жыл бұрын
I just spent the last two days watching nothing but brisket videos on KZfaq, and then you launch this? What are the chances???
@AaronisRadder Жыл бұрын
Its so funny how you can tell when sam is confident but not at the same time. Confident it will be amazing but not confident the video will see the light of day. Then when its all finished BOOM yes baby.
@donscott26813 жыл бұрын
Austin guy here: The way you make a perfect brisket is to slather the butcher paper in beef tallow. That is Aaron Franklin's secret. Also, temperature is not the end all. This is not a steak. The way it feels and the rendering of the fat tells you when it's done. And one reason not to add additional seasoning, such as garlic powder, is because it blocks the meat from absorbing the smoke. And let it rest for a LONG time. But good job. Looks like it turned out great.
@chemoboy-dannypheleps92343 жыл бұрын
I’m from Central Texas and I say chuck that in the microwave on popcorn
@D00MRATED3 жыл бұрын
FINALLY! Also let me say the first one was not "difficult to follow" it was just annoying. Great channel though guys!
@propwash68803 жыл бұрын
Can't believe I am just seeing this now. Anyway, your commentary on brisket is spot on. I love the not done at 11pm anecdote. It always turns out that way. Also, a good way to get some extra smoke is to take some of those pellets and put them in a smoke tube. Fire it up and put that in there with it. It adds extra smoke for the first 4 hours which is what you need for more color/flavor.
@CharlieShaughnessy2 жыл бұрын
This is the most Canadian Brisket cooking video I've ever seen in my life...
@ezekiel74973 жыл бұрын
who else thinks that a live stream of Sam cooking something would be cool👍
@prowlin4reds3 жыл бұрын
i watched him speak at Google. He said they tried that a few years back and it didn't work very well. He said they were too long.
@JoshParker3 жыл бұрын
@@prowlin4reds Yeah, but a lot has changed for Sam over the last year or so. In less than a year and a half he has gained a good million subscribers, and at the time he was trying out live streaming (around 2015-16ish as I recall) he would have had less fans that might have been interested in spending time following along then he does now by quite a lot. Sadly he stopped doing them before I discovered his channel, but if he did them now then I'd try and join in on them. Seems like it would be fun.
@prowlin4reds3 жыл бұрын
@@JoshParker I don’t disagree at all. Sam is very likable. His vids are entertaining and informative, example, I learned how to make an English muffin today! How cool is that?
@JoshParker3 жыл бұрын
@@prowlin4reds Total agreement. There have been times that I have made things that I already knew how to make but didn't care to make just because Sam made it interesting!
@virgoviking23313 жыл бұрын
"Let's get this kid outta the bag" 👁️👄👁️
@vanceroday3 жыл бұрын
right??? 🤣🤣🤣
@Kintsurugi3 жыл бұрын
o3o
@custos32493 жыл бұрын
Only because vans are so passé
@SurivalGames4EVER3 жыл бұрын
Yeah that was disturbing lol
@virgoviking23313 жыл бұрын
Caught me off guard but cracked me up
@100smp3 жыл бұрын
Eeeekkkk.... My fellow Central Texans are having a moment of silence for this cook. Even the keyboard commandos are speechless. At least Sam got one juicy slice after he said you shouldn’t cut so soon.
@texasbradley3 жыл бұрын
Looking good. As a native Texan the rub was excellent, smoke paprika I would have added. Know the hot side of your pellet smoker the point goes there. I'm glad you didn't use foil, it destroys the bark. Every Texan will tell you good bbq does not need sauce. Also using red oak or post oak pellets are best. Great job!
@thalanoth3 жыл бұрын
*Tries to measure brisket on scale instead of weighing his bowl of scraps he cut off* Lol
@Emerica-wp9ch3 жыл бұрын
Math is hard
@stoundingresults3 жыл бұрын
Senior moments, wait till they happen to you sonny.
@noahfrey.3 жыл бұрын
I'm pretty sure he and his boys just get baked then hang out all day