Thank You! Your honesty and knowledge truly shines through. Enjoying your videos!!!
@OKIEBBQ2 күн бұрын
Laying down bbq knowledge!
@ChisholmTrailBBQSmokers5 күн бұрын
Pit Master
@mikedavis11376 күн бұрын
Have you ever deep fried them for a few then smoke?
@damonsrealtexasbbq6 күн бұрын
@mikedavis1137 I've never tried that, but I'd be willing to try. I would suggest smoking it first and then deep frying it to finish. Now I do chicken wings like that every Thursday and they come out fantastic.
@mikedavis11376 күн бұрын
@@damonsrealtexasbbq awesome thank you
@greeneagle56 күн бұрын
This is incredible content. I'm wayyyyy down a KZfaq wormhole at the moment at 1am but that doesn't detract from the fact that this video is certified gold!
@mikerouswell56857 күн бұрын
One of the best if not the best sausage making presentations ever. Thank you. Out the door to buy meat!
@sheldonvillarin42397 күн бұрын
learned a lot. great video. thanks.
@IzzyEatz12 күн бұрын
Prime brisket Kosher salt Pepper Lawrys……
@attilladacook340516 күн бұрын
My husband and I made Polish sausage today. I’ve got it smoking with hickory wood now. We moved to Texas from Chicago. Haven’t found any good Polish sausage in 26 yrs so I make my own, yummy. I’d sure like to get a crank stuffer like yours. My husband was a butcher at Dominick’s and a small Polish grocery store for years BUT I’m the boss when it comes to the sausage making. Lol
@keithcarr413316 күн бұрын
Another great and informative video Brandon. Thanks for taking the time to share your knowledge and expertise!
@LeftLaneLorell20 күн бұрын
Pitmaster I seen in one of your videos you said you don’t really do the bbq sauce on the ribs. For a backyard BBQ’r like myself I’m the same but all I see is videos where they foil ribs upside down with brown sugar or bbq sauce, which I don’t like sweet meat. Can you do a video or help mr with tender ribs with no bbq sauce?
@damonsrealtexasbbq20 күн бұрын
@@LeftLaneLorell I personally just dry rub my ribs, spritz them with Apple Cider, and when I wrap, all I put in the foil with them is about half a cup of Apple Cider.
@LeftLaneLorell20 күн бұрын
@@damonsrealtexasbbq thanks Pitmaster for how long about an hour? How can you tell if there not too done while they are wrapped. I make that mistake thinking there flexible enough to slice and end up too soft.
@damonsrealtexasbbq20 күн бұрын
@@LeftLaneLorell i smoke unwrapped for 3 hours and then wrap for an hour to an hour and a half. About 45 minutes into the wrap, unwrap them and use your fingers as if they were teeth. Use your fingers to squeeze the meat like taking a bite. Your fingers will tell you if they are ready or need more time.
@LeftLaneLorell20 күн бұрын
@@damonsrealtexasbbq thanks from San Antonio! I gotta come your way and get some of that BBQ!!!
@damonsrealtexasbbq20 күн бұрын
@@LeftLaneLorell I appreciate you following us. Feel free to shoot me an email if you have any questions... [email protected]
@masaleov20 күн бұрын
Love your videos! Keep it up. Ive got a question, I dont eat pork. Would lamb/beef be a good mix or what would you recommend for someone who doesnt dine on the swine?
@damonsrealtexasbbq20 күн бұрын
@@masaleov I've never tried it, but I net it would be great. I love lamb.
@michaelpatton501220 күн бұрын
Thank you. This is the best brisket video I've ever seen 🙌
@@damonsrealtexasbbq Thank you so much! Your videos are so helpful!!
@nardobass3322 күн бұрын
What is the total cook time for the brisket?
@phantomcyrano22 күн бұрын
What a great video! Can't thank you enough Brandon. As a guy who's been a hobbyist in the barbecue space for years in a city where there seems to be ZERO local barbecue that's better than decent, I'm starting to research starting my own business and information like this is a huge help.
@ChefAndreClark22 күн бұрын
God Bless you your family and your business brother. I’ve liked and subscribed and I plan on watchin more of these videos because pricing is one of my biggest struggles! 🙏🏾👨🏾🍳💙
@chuckmiller576324 күн бұрын
We did BBQ at fairs and festivals for years, you are pretty accurate. We automatically assumed we lose 55 -60% in trimming and rendering. We would be close to $30.00 a pound. A Brisket sandwich with a 1/2 pound of brisket would be $15.50, with sides its $18.00. If your BBQ is great, people will pay it, if you get customers who wont, then you dont want them as customers. BBQ is not a steak house, you cannot just take it out of the fridge and slap it on a grill to order.
@user-fb9oq4oi5v25 күн бұрын
Wow!!! Watching this made me hungry. I love sausages smoked on the grill. I will make these for a family BBQ in September. Thank you!!! I love making everything I can homemade!!! Hope to visit your place someday!! Where do you purchase your casings??
@damonsrealtexasbbq25 күн бұрын
You can purchase them from reospice.com . The same place that I get the seasoning from.
Brandon, I soak up the common sense approach you take to preparing and smoking meats. We are opening our own place in Florida early next year. Can't wait to take delivery of our offset, dial it in, and practice some of the techniques learned here. I am confident we will get that large offset dialed in much faster, and get comfortable quicker because of your content! If you decide to start an intern program let me know! Would love to spend a week or two, working there.
@damonsrealtexasbbq26 күн бұрын
I'm always willing to teach someone who is willing to learn. If you are serious about coming and learning, let me know. You can never be over prepared for what you are about to step into.
@shanefisher8743Ай бұрын
Is there away to order you rub online?
@shanefisher8743Ай бұрын
Thanks for the simple recipe ive been wanting to make these for some time now... you happen to have a video on a good coleslaw
@OKIEBBQАй бұрын
This was the most honest video about cooking brisket I've ever seen! Thank you so much!
@williambarnett9745Ай бұрын
Great video 💯
@yardleykennedy9689Ай бұрын
Very well done!!
@re7206Ай бұрын
Love to see how you make your tamale/meat red and green sauce…
@re7206Ай бұрын
Thanks, Shelly! Great addition! Appreciate you both!
@re7206Ай бұрын
How many horsepower is your Weston? Were on our 70’s and so enjoy watching and learning from your expertise! Weve learned a lot! Youre a great help to us! 😊
@damonsrealtexasbbqАй бұрын
@re7206 I apologize. I miss spoke. My Weston is called a Pro Series, not Commercial. It has a 2 horsepower motor. Thank you so much for following and watching my videos. If you ever have a question, feel free to email me at [email protected] . If you email me, I'll give you my personal cell number so you can call if you ever need anything. My goal is to pass this art form to as many people as I can so that it never goes away. I want bbq to live forever. I hope to put out some more videos soon, so stay tuned. Thank you once again.
@re7206Ай бұрын
What grinder recomended
@damonsrealtexasbbqАй бұрын
@re7206 I use a Weston #32 Commercial Grinder. The reason I went with it is because when I was reading the reviews, I saw a butcher had left one and in it he said that he had owned his for 5 years and that he used it everyday and it had never failed him. Well, if it's good enough for a butcher, it's good enough for me. I have never had any issues with it. You can find them at waltons.com
@JBsBBQАй бұрын
question, is this the same formula for ribs? spares/baby back?
@damonsrealtexasbbqАй бұрын
@JBsBBQ yes sir. Pretty much the same.
@JBsBBQАй бұрын
Bro!!!!!! i could never figure this out!! thanks for breaking it all down!
@210pitmasterjoeyАй бұрын
Are you selling rub online ?
@lifewithbae5031Ай бұрын
If you know what you’re doing you can get ANY TEMP you want on any pit. But truth is it’s definitely not necessary. Just let me say this, if you’re smoking brisket hotter than 275, you better baby that sucker. Needs A LOT OF ATTENTION
@stileredАй бұрын
Thanks for another informative video. I followed your video on making sausage and now make amazing sausages based on your techniques.
@damonsrealtexasbbqАй бұрын
@@stilered thank you so much. I'm glad my video helped you. That's awesome to hear.
@santiagomoody2607Ай бұрын
Finally a real video that doesn’t seem repetitive! Thanks for sharing!
@grimreaper4015Ай бұрын
THE ABSOLUTE BEST KZfaq VIDEO ! IVE SEEN MANY AND IM CONVINCED, THANK YOU THANK YOU THANK YOU
@damonsrealtexasbbqАй бұрын
@@grimreaper4015 you're welcome. I really hope it helps.
@MadPickАй бұрын
Brandon, I really appreciate all of your videos and this one is no exception. Thank you!
@Nitrous2280Ай бұрын
Awesome knowledge on the bbq topic, love it how you speak from the heart about everything keep dropping the videos smoke on brotha💪🏾
@MikeBonesBBQАй бұрын
After you pull the brisket, you don’t let it come down in temp before you put it in the warmer?
@damonsrealtexasbbqАй бұрын
@@MikeBonesBBQ I put them straight into the warmer. The warmer is set to 145°, not much warmer than the pit room where I cook them, lol. I've tried both ways and have never noticed a difference at all.
@MikeBonesBBQАй бұрын
@@damonsrealtexasbbq awesome! Thanks, Brandon for your quick reply
@luisgalvan5625Ай бұрын
Everyone has different pits, you said it better than anyone, know what you have and learn it, trial and error is the best. I have been watching BBQ videos for over 5 years and I've made multiple pits for family and friends and myself and you have had the best information from all supposed to be pros. Awesome informative video. Very good looking briskets.
@damonsrealtexasbbqАй бұрын
@luisgalvan5625 Thank you, sir. I really appreciate it. I feel like I'm rambling sometimes and that I left a lot of information out that I think of after we are done filming. Thank you for watching and keep smoking.
@luisgalvan5625Ай бұрын
Not rambling this has been the most honest information I've seen on KZfaq Not too many people say what needs to be heard, I completely understand what you mean. Where is your restaurant I would love to swing by when I get some vacation time.
@damonsrealtexasbbqАй бұрын
@@luisgalvan5625 Wharton, TX. About 45 minutes south of Houston on Hwy 59.
@luisgalvan5625Ай бұрын
I know the area I'm out of Corpus I will definitely be in the area in a couple of weeks, what is the name of your restaurant
@damonsrealtexasbbqАй бұрын
@@luisgalvan5625 Damon's Real Texas BBQ. Our hours are Thur-Sat 11am-8pm and Sundays 9am-8pm.
@MoorfeeusАй бұрын
/G\ appreciate it bro
@2005PilotАй бұрын
LEGIT!! Thanks and Enjoyed 😁👍👍
@MrEclay2Ай бұрын
Great informative video! I bbq quite a bit and never smoked brisket fat side up. Yours came out very tender. Gonna give it a shot after watching your video 👍🏾
@2005PilotАй бұрын
Let us know how it goes
@reloaderlen9957Ай бұрын
Thanks for another amazing video. Your honesty makes the difference !
@davidgreeson6403Ай бұрын
Very informative. I'll be watching for your next video - Dave from Richmond, TX
@210pitmasterjoeyАй бұрын
Strait to the point and sums it up !!! 😮😮😮
@grillnchillruhrareaАй бұрын
Thank you for this honest and in-depth insight into the cooking of beef brisket. Some fairy tales are set straight here. That’s very helpful.
@glennevitt5250Ай бұрын
Thank you for all this because I am setting my stuff up and I’m just cooking things trying to learn the fire tent right now you’re encouragement helps me out so much😎💯