Fall is not too far away. Need a good breakfast tailgate recipe. Ultimate porchetta is my new go to tailgate sandwich.

Joe, his channel over all is amazing. You should get to know him, I think it would be a great relationship.

First, this is awesome stuff. Just what im looking for! Question, you smoke meats ahead of events. Does that have to happen in a commercial kitchen or can just smoke them at home?

The oven we have only goes as low as 170 degrees. Can I hold it at that?

I'm a "comb-over" scalp fixer, but the only time I've had an issue with something going wonky with doing so is the one time I really wasn't paying attention and made a good 3-4 inch scalp that was deep enough to be pretty much all meat underneath. Tried to comb that over like I normally do, and sure enough, it just ended up curling a bit and creating a patch. Other than that, if I do a baby scalp (1.5" or less) and comb it back over, never had an issue. There's a "how" to doing it that is a bit more technical than just plopping it back down, but I've had success with it. Albeit fortunately now, I don't scalp a brisket in 2 or 3 places every time and just plain don't have to worry as much about doing it in general haha. What issues have you found with the comb-over method?

This is the most comprehensive brisket trim video I’ve come across. Thanks for explaining not only the how but the why. BTW I was a 64th s Knox guy.

Great video. Were you a northside Knox Avenue or southside Knox Avenue?

Nice comment for the algorithm. Another great video.

I love this guy, his Italian cooks are fantastic-Str8

Agreed on tallow….one of the most overrated brisket trends.

If you watch cooking shows on KZfaq and don't know who Stephen Cusato is, then what are you even doing with your life. Dude is an Italian cuisine afficionado and that's just the beginning, as evidenced by his brisket cook.

Excellent breakdown. That brisket looked delicious, and the way he described the process was easy to follow👍😊

BTW, NW-Wolverines.

Fat side up or down? Loll

You never disappoint. TY!

Dream blunt rotation: Joe, Stephen & that brisket 🔥

I've subscribed to Stephen's channel for years and I can honestly say that he has had just as an important impact on my cooking as people like Bourdain, Alton Brown, Keller and all of the BBQ Competition Pitmasters through the years. And it's just not the cooking and recipes but the products he uses as well. That has been the biggest impact of them all. He's like YOU in that respect, he's always costing me more money on new products! LOL...

I would like to see cooks on a drum smoker. Have you messed with one and what are your thoughts? I'm just across the border if you ever want to experiment with one. (I own 2 Hunsakers)

Can’t watch videos where people don’t change the settings on the front camera.

I watch his videos , his a great cook and his teaching on his videos is awesome , he brakes down everything you need to know. I’ve learned a lot from your videos and his videos Thanks guys

Such a wealth of knowlege, especially with the intricacies of the many things that many have experienced in their cooks can relate to. Learned so much from your videos. Thanks again.

Never have seen that video before. He absolutely killed that cook. Looked delicious. Enjoyed hearing your commentary as well

This was awesome. Cheers, Joe! 👍🏻👍🏻✌️

So honored to both receive props and for the feedback you gave. I enjoyed the video and learned a lot! Thank you! Let’s cook sometime

Steve has a great channel. I saw him on another podcast. Super cool guy too. He’s hardcore into cooking which I respect. Thx Joe😃

I've found that with the briskets I nerd out about and obsess over every little detail always turns out mediocre.... whereas the briskets that I just kind of wing always turn out way better.

Joe, I definitely enjoy your content ....if you ever make it out to the SF Bay Area soon please look into Fikscue bbq in small town alameda...my hometown....they provide Indonesian/texas style bbq ....a gem!

Love watching and listening to your videos.

Been cooking brisket for about 53 years now, and ALL I do is try to get the fat to about 1/4 of an inch. All the chunks that may burn I trim some. I don't go for aerodynamics at all. My briskets are NOT as "pretty" as most people's brisket I have never cooked more than one brisket at a time. I love different rubs, and heavy on the pepper. I wrap them in foil with a layer of parchment paper between the meat and the foil (do not like aluminum directly on the meat). All in all, my briskets are always good.

so Knox Ave BBQ isn't a bbq channel?

I'm still trying to figure out why you called a cover 4 defense against a i-form twins left.. P.s. cool video

Lmao at the comb over fat. Been there

Good video and good sideline tips 👍

What are your thoughts in seasoning a brisket? Are you an only salt and pepper, and maybe some season salt or do you occasionally add things?

I stopped using tallow, and started buying prime briskets, and all is well.

steves got a great channel been watching him for years now

For the algorithms bay bay!!!

Great video. I love his channel. He's such a pro. I make the same trimming mistakes too.

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

Electric turkey roaster

Go to sponsr.is/zbiotics_knoxavebbq_0824 or scan the QR code and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code KNOXAVEBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!

I made this sauisage two weeks ago, finally made some sandwiches tonight. Only difference is i used naan flatbread because the pita available looked nasty. Anyway, it may be the single best thing I've made on an offset smoker so far. Absolutely delicious! Keep up the great work, Joe. EDIT...I used 3 lb lamb, 2 lb beef in my sausage, so the other only difference

Would you say it's 1 1/4 pepper to 1 salt?

I love cooking in the cold! Coldest so far 0 degrees....I loved it!

goddamn that snap

Wait is this guy's name joe?

Joe was your 1000 gallon semi insulated?

I Want One!!!!!!

Still looks like a great time but missed seeing the rest of the BBQ crew from last year. Some great looking food... thanks Joe

I have to tell you I'd like to see Lanie gardner on your video she was playing at windy city She is the best I hope you got to see her I wish I could.