Відео

Looks like we both were just in Miami. Looks like I’ll have to try it out next time I’m in town!

Beautiful Smoker 👍🏾👍🏾

I've watched this video multiple times but just now noticed baby BBQ trying the ribs and responding with "MORE" too cute.

Good video Sir. Where did you get that leather apron? Thanks

I'm not a fan of yellow mustard. I prefer more of the ones that you do.

Why is this video in a 4-part harmony hyms playlist lol

Terry Blacks needs better BBQ sauce because the actual meat is amazing

Is that rub salt-free? Because thats ALOT of rub if it has salt. Do you salt separately, or just have very little salt in the rub?

I always wrap my seasonings that I plan on using in plastic wrap so I can touch the meat and spices back and forth with no issue. I sometimes will plastic wrap my patio door if I'm touching the meat constantly and walking in and out, like cooking up multiple batches of chicken wings or shrimp. You could do this with anything, fridge doors, cabinets, thermometers, oil or vinegar bottles, anything you don't want to worry about touching with raw meat hands. Then just peel it off and presto (I do just wipe everything off with a alcohol wipe briefly just in case. Takes like 5 seconds, but it's probably not even necessary).

Just bought an Oklahoma Joe to learn on an offset smoker. Can’t wait for this weekend to get started!

Apologies if this is asked already but for the rest, what is the method? Wrapped in blanket and in a cooler? Just in the foil and on the counter? Out of the foil on the counter?

Top notch Alex impersonation 😂😂😂

Love your videos bro they are very informational and I will be referring to them once I get my first offset smoker. Speaking of, was looking at a OK Joe offset that's under $500..are those pretty good to start with? Don't want a pellet smoker I wanna use real fire!

What no chudd Press

My 24 year old Brinkmann is not a COS but it is small at 16"x32". It has plenty of thermal mass as it's 3/16" throughout. I have a hard time just like the example in this video but not quite as bad. I used to worry about a little "dirty smoke", but it is absolutely inevitable. Then, I watched a lot of examples of experienced cooks using $4,000 offsets and realized they had as much or more white smoke than I did! I learned that a fire "matures" to clean smoke after several hours and by adding 5 to 7 lumps of charcoal along with a 1"x1"x4" oak stick every 45 minutes and allowing it to come to full flame before closing the door, things work fine. Also, I quit worrying about having to close the vents down some to maintain temps. It does very little to dirty the smoke as long as the smoker is breathing. There is far too much fuss made regarding dirty smoke and damper use and there is NOTHING wrong with smaller smokers.

As a complete noob to smoking an grilling in general, not know how to obtain the smoke levels is a bit frustrating when watching this video.

I made a brisket for mothers day. Got a 15 lb prime full packer brisket from Costco for 66 bucks. Trimmed 2 lbs off and rendered the tallow; the extra little bit of meat I threw in the freezer to throw in a crock pot next time I make a roast. Salt and pepper (half course half fine, made a great bark). My brisket was planned for about 13 hour cook (my first brisket was 3 hours late. I was not going to repeat that frustrating family situation) Have no idea how, but it was done 6 hours early. I wrapped it and put it in a cooler lined with towels. After about 3 hours, the temp dropped to under 170, so I threw it in my oven on 170 with a water bath below it. Took it out 30 min to rest before serving. This was my second brisket I've ever smoked, and I am happy with the result, although I see many things i could improve. My family loved it. It was tender and juicy, but the flat could've been more tender. I think it couldve went for another hour. A key thing I learned: Next time I will separate the point and flat. My point was at 207 when my flat just hit 170. This is partly why I pulled it so early (got the flat to 195), I was getting worried about that point. I will cook them separately next time to avoid this problem. Also, the corners of my brisket were like beef jerky (very small area); almost a non issue, but I'll probably try and round it into an oval shape rather than a square next time. I didn't have time to dry brine it before smoking, and literally took it out of the vac pac, trimmed it, rubbed it, let it sit for 45 min, and threw it on. I was actually surprised how well the seasoning penetrated in that short amount of time (the cook time not the 45 min lol), but I will probably dry brine it for a day or two next time to see if it makes it more tender. Also, a good tip to not over smoke your meat or have it go bitter is to manage your smoke color. It should be invisible, you should just see the heat waves/mirage effect coming from the pipe. A white or thick smoke is a big no. The color of your smoke depends on your smoker, your, wood, and the oxygen inflow and outflow. You can learn to regulate it pretty easy once you get to know your smoker/grill. I appreciate your interest and attention, and wish you the best in all your future cook!

I’m liking that fast eddy rig. That joker had everything!

Awesome video, great info! Glad to see a friendly experiment and not a competition of which one is "better". Question for you - is there any useful way to repurpose the rib trimmings?

I think every man in America has owned a Webber at some point in his life. I currently have 3 😂. I use my smallest one the most. I use it for steaks because I can get it so dang hot.

El pan es el parte más importante.

Great video!

What type of wood did you use on the offset? What flavor pellets?

All good points and sound advice. Prime brisket IS EXPENSIVE. So we need all the warm fuzzies about our cook that we can get from great videos like this.

"I'll probably burn myself but it will be worth it" Same, Jeremy, same. At least once a week.

smoke a ham instead of deli ham?

I make a mean brisket quesadilla with caramelized onion, BBQ sauce and Frito's!

Agreed, mustard is the best for barbecued meat, better than bbq sauce or ketchup or heaven forbid, mayonnaise. Being both French and British, I keep various types in the fridge at all times: Dijon, wholegrain and Colman´s. I dislike that yellow mustard that is served at fast food joints though. I mostly use Dijon mustard to make salad dressing, as it´s milder and just slightly acidic. Wholegrain is good if you want the crunch but you already have that with the brisket's bark. German mustard is really good too, but not a fan of the Bavarian style because it's a bit too sweet. Colman's would be my choice for the cuban sandwich: no extra acidity because you already have that with the pickles, and that pungeant mix of yellow and brown mustard seeds. ¡Perfecto!

Going to make that, but I’ve got 8 pounds of brisket flat curing to make Montreal Smoked meat….instead of a Texas style brisket

Jeremy, I’m a big fan, but go back and watch Chud’sBBQ video of the cubano (pork) about a year ago. The guy did everthing from scratch (bread and pickles too) and the Chud press makes it perfect. More importantly, according to Bradley you made 3 mistakes. First, you neglected to grill the inside of the bread to avoid it being soggy. Second, you should have cut the whole thing in half and then cut them diagonally. Third, you forgot the top layer of cheese. I guess you just did a quick version. Still fun. How about a bbq Reuben sandwich? Isn’t there a sandwich that could be named after Randy. What a way to bring him back!😂 Keep up the great content!👍

For the rest.. do you leave it out for an hour to halt the cooking then put in to oven? or straight from smoker to oven for entire rest? My oven goes to 145 so I plan on an extended hold/rest at 150 until ready to eat but not sure about going straight off smoker into oven vs an hour on the counter wrapped in towel then into oven..

The cooking recipe was great. Going to be my new process going forward. But the pig lard was too much for my personal preference

Omg... it would be my husband dream to have dinner and eat with these guys...love love love. Invite me to dinner. Keep up the good work

$1300 more just to add larger tires….? Good grief!

How do we know this won’t turn into a fat stack ? I’ll pay $50 then pay in full when I come pick it up.

Two comments besides great video. First , personal opinion, put mustard on both slices of bread. Second, Tampa Cuban is better than Miami Cuban; add salami to the sandwich. Thanks for the videos!

I’m curious, what would be your take on a south Texas breakfast classic! …. Brisket, egg and cheese tacos, flour tortilla of course…. And please don’t call it a burrito!

First gen Cuban in Miami. Love this. Awesome I will be doing this at home. My family has finally come to enjoy smoked food. Amazing content . Still working on different flavors myself because of the cultural differences. Keep it coming. Empingao

man... I've been following you for a few years and I'm cuban... when I heard you saying "empingao", I was like.... did he say what I though he said? lol... keep up the good work

5 mins is not enough. This subject matter deserves more time. Also no one has done a video about wood consumption.. also important and often overlooked

Great video content but take a breath between your words. My goodness you talk fast.

FYI - Although French's yellow is traditional, Sanguish uses Coleman's mustard.

Dude that’s one of my favorite movies and always wanted to recreate that sandwich. Think that’s my next move. Thanks for the step by step.

this works, trust me, I've done it for years 👍

Looks like Jeremy is growing sugar cane behind his fence. I grow it for garden decor but I do smoke with it.

I'm definitely trying the smoking the glaze thing. That's a great idea!! Good stuff guys !!

Chef is one of my favorite movies. Definitely will try this next time I smoke a brisket.

ASF Smokers deserve some attention. 3/16” steel, really well built, available at the great HEB!

cool video!

Do you not use a mustard binder for pork shoulder?