This is great...this channel inspired me to become a youtuber!! Thank you FOREVER!!

@FOGOcharcoal

4 жыл бұрын

Thank you! That's what it is all about!

@OFFTHEGRILL

4 жыл бұрын

@@FOGOcharcoal 🙏♥️

@miyaxu6794

4 жыл бұрын

@@FOGOcharcoal Great video!! I'm from Inkbird. May I know are you interested in review a bbq thermometer and run a giveaway? I believe you will have more subscribes.

@bentremy

2 жыл бұрын

Love this channel

Glad to see Ceasar Milan found a new hobby.

@keane1418

4 жыл бұрын

You bastard😂

@JAHCHILDREN.NTHEHAPYCIROFFRNDS

4 жыл бұрын

Is it really you🤩🤯MY HERO🤯😝🤙🤙🤙🤙🤙

@davidjbetz

4 жыл бұрын

Haha! 😄

@Faithdude95

4 жыл бұрын

Brisket Whisperer 🤣

@ralfrodriguez8885

4 жыл бұрын

Lmao

im so happy for this dude. he frickin' nailed it. this brisket is the product of his hard work and research. well deserved!

Awesome video! Just bought my first smoker and going to try and follow this on Saturday. Bought a 16lb brisket for my first go hopefully I can get some good results

Thanks for the video but I kind of wished this would be more of a review of Aaron's master class.

Love the lightning in the background

Wow. Cant believe I just found this video. Great production, great cook, loved seeing an xl doing what it does best...great job. Gonna try some of this lump and take another go at brisket on my large BGE. 👍👍👍

Amazing video, thanks and thanks to Joey for sharing his knowledge.👍🏼👍🏼

Great video. Loved all the interaction

Great job. This video has some of my favorite things: brisket, fogo, and finex.

@FOGOcharcoal

4 жыл бұрын

Thanks Jason! Appreciate it!

That looks amazing. Good Job.

Great video, dude! In addition to the the cooking advice, the production is excellent! What do you use for your video equipment?

Since your heat source was on the bottom [unlike a regular stick burner which flows the heat across the top] you should place the brisket fat side down to protect the flat. Aaron put the fat side up to protect the brisket since the heat flows across the top. Still, your brisket turned out beautifully! Good job!

@TacticalStrudel

4 жыл бұрын

Jeanette Armstrong eh, an Egg has some heat radiating from above off the dome, and there’s a heat deflector blocking the (tiny) flame below. Either works.

This was really good and insightful

Great interview with terrific content. You seem very humble and proud which is a great combination. I've been looking for good brisket videos for a few months and I can't believe it took so long for YT to recommend this to me.

@FOGOcharcoal

3 жыл бұрын

Glad you enjoyed it! Please check out some of our other videos, I hope you will enjoy them too!

I just came to find a quick recipe for my first brisket. Holy COW! this was way interesting and informative. I'm hooked. Thanks for the great video!

Amen.... Good for you U Nailed It!!!. So Happy for You... I'm Doing Ur Way Asap.

@FOGOcharcoal

4 жыл бұрын

Thank you! Appreciate your time!

Nice job. Keep rollin that smoke and yes, dead center in the point is the money muscle. Every Thursday night 4-5, 1/2” thick slices from the point on my way home from work. My “pre-dinner snack.”

@FOGOcharcoal

4 жыл бұрын

haha, thanks for watching! Appreciate it!

Need advice. i used a brinkman electric smoker for my brisket. i cut the brisket in half so i could smoke the entire meat at once on a round smoker. i started it at 3 am and wrapped it around 1:30 PM when it was 160. as of 9 PM the temp is 165 and smoker is temping at 215-220. the brisket weighed about 13 pounds and after i trimmed the fat off, its about 10 lbs. i kept adding water to my pan and i am not sure what i did wrong. i smoked a 6 lb brisket last month and it reached the temp of 203. is my smoker going bad? did i do something to prevent the temp to increase?

U guys deserve so many subs u have really good videos 👍

Hey Sebastian, what camera, microphone and software did you use to make and edit this video? Really great video, all the way from Cape town, South Africa thanks man

good vid. I normally use Royal Oak but def want to check out your charcoal. Cheers.

Great video. I see you’re using 2 probes, one in the point and where does the other one go? Is it in the middle of the brisket or is this your grill/ambient temp? Also, what temp did you wrap and what temp was the flat when done? Or did you ever probe the flat? I’m starting to not probe the flat because juice flows out and thinking it’s a culprit to a dry flat. Thank you

Knife goes through like butter. Great piece of work. 👍👍

Great channel! I can’t believe you don’t have more subscribers.

@FOGOcharcoal

4 жыл бұрын

It's a process, I still have a lot to learn an to improve! Thanks for watching!

Great video. I love seeing a "n00b" like Sebastian next to a pro like Joey and together that's a great piece of meat and great content.

Great video ... you did a great job on that brisket!

Bro, I just started checking out your channel. Great job on that brisket! 👍

@FOGOcharcoal

4 жыл бұрын

Thanks for stopping by! I am always looking for new things to do, so let me know if you want to see something specific in the future! :)

Sebastian you are a great guy. Love your brisket. That's what my family will have tomorrow. Looks delicious.

@FOGOcharcoal

4 жыл бұрын

Thanks for stopping by!

That looks delicious, right on point. He he cut it and all them juices came out 😱

Kruez in LockHart has some badass brisket.

Great job Seb, This guy in Texas would eat that all day!

@FOGOcharcoal

4 жыл бұрын

Thanks Rick! Thanks for your support as always!

I am doing a American Waygu brisket on my BGE. Right after I finish this video. I have my Fogo Super Premium ready to go. I’m so thankful for this channel. I don’t buy another brand now of lump now. This stuff rocks!

@FOGOcharcoal

2 жыл бұрын

Bent, you just made our day! Hit me up on Instagram and I'll g;ladly send you out some stickers! @cptnron302

Love that cutting board! Where did you get it?

Hello friend! As expected, your smoked brisket recipe looks so delicious today!!!! Thank you so much for always sharing delicious recipes! I'm learning your recipe so well today! I'll look forward to your good videos! Have a nice day!

@FOGOcharcoal

3 жыл бұрын

That’s great, thanks for tuning in!!!

Never been to Franklin's but this brisket looks almost identical to his, only thing missing is that smoke ring. Good job.

Alter! Respekt was du da gezaubert hast, Basti 😀🤤

Hey mate what's the link for the bbq sauce?

I thought your guest was Cesar Milan... 👍 😂

Great vid guys

Great job!! 👍👍👍

Well done!

can i have an exact dimensions of your smoker sir ?

Sebastián bendiciones muy buen trabajo.

@FOGOcharcoal

4 жыл бұрын

Gracias!

My thermometer just broke so I’m wondering how long it typically takes to get to 160 and to 205?

@Lagmire

4 жыл бұрын

scardillo jr go buy another one. There’s literally no way to judge timing of temperatures. You can go by feel meaning doing an insertion test with something pointy like a skewer or chop stick but you might overcook it, or have to check it so often that you keep letting the heat out of your cooker.

What knife are you using? I looks awsome!!

Where can I find the bbq sauce recipe mentioned? He said its in the description but I cant find it.

@David-burrito

2 жыл бұрын

Go back and look again, it's there. "Full recipe" includes the sauce.

That looks so yummy, good video

@kennethrushing1641

4 жыл бұрын

look for fr

Hey man awesome video !what temperature are you cooking at?

@FOGOcharcoal

Жыл бұрын

Thanks! We did this at 270°. For future reference, we include a link to every full recipe in the description as well.

Great job on the brisket turned out great

@FOGOcharcoal

4 жыл бұрын

Thanks for watching!

Thank you!! This was the absolute best and most informative brisket video I’ve seen. I have been searching for quite awhile now on “how to” but really needed the deeper insight and breakdown of logistics. I’m doing my very first brisket tomorrow and have higher hopes because of this video and the candid conversation between the two of you. Thanks and glad I found you! 👍🏼

@FOGOcharcoal

3 жыл бұрын

That's fantastic Lisa! We hope the brisket turns out perfectly!

Can’t wait to try this. Getting my egg delivered in South Africa 🇿🇦 next week Tuesday

@FOGOcharcoal

2 жыл бұрын

Fantastic Mike, welcome to the addiction!

Absolutely FANTASTIC video Sebastian!! YOU NAILED IT!!! Looked incredibly delicious!! Wowwwwww!!! Kudos!!!

Hey man. Where did you get post oak? I can't find it anywhere

@FOGOcharcoal

3 жыл бұрын

Hi Hugo, depending on where you are located, we may be ableto get some to you. Contact sales@fogocharcoal.com

Love the honesty mr Fogo. And great feedback from Mr Machado

@FOGOcharcoal

Жыл бұрын

Have to keep it real!

Brisket god of thunder giving approval @ 5:40.

Top top Zeraaa mano Tmj sensacional.... Brasil....

Need to try this brand of charcoal. Have some reviews to do this summer!

@FOGOcharcoal

3 жыл бұрын

Fantastic, I certainly hope that you enjoy it!

Maaaan guy in the blue.... wash them hands!!! Cool looked good!!

Great video! What bread did you use for the sandwich?

@FOGOcharcoal

3 жыл бұрын

Thanks David, I believe we just used some regular old hamburger buns.

I can't believe you didn't invite us all down to eat that thing!

Looks delicious

That brisket looks amazing. Seriously one of the best brisket vids out there...... mouth is just watering

From what I understand about smoke rings is the meat goes in the smoker cold and that creates a thicker smoker...I haven’t tested it, but could be a good experiment.

@kekoadavidson581

4 жыл бұрын

Eric’s BBQ And MORE! I read the science of the smoke ring in the meathead book. The smoke ring is developed primarily until the surface temperature of the meat hits 145. Thereafter it’s nominal and a quickly diminishing affect. Hence if you have a colder meat going in it’ll have longer to developing the ring as the surface temp approaches 145.

@EricsBBQAndMORE

4 жыл бұрын

Sounds right, that would explain why the lower and slower you cook the bigger the ring....hot n fast gets a smaller ring.

Whats the intro song?

Hey man where is the bbq sauce recipe??? I’m looking all over for it man

@mudslide13

4 жыл бұрын

oidodsonido sonido look up Arron’s channel. He has a 3 part brisket video and shows how he makes his sauce in one of them.

Wow looks great 👍

Fenomenal

what brand of spicy pickles did you have?

@FOGOcharcoal

4 жыл бұрын

I got these at Wholefoods, I think Bread and Butter pickles

In response to all the negative comments here. A good brisket is a good brisket. Sometimes you dont need to have all the traditional trimmings, smoke rings, 1/8 inch fat cap....Just eat it and enjoy it (if it tastes good of course). Oh hell if ya want to add bbq sauce to it bc you like it, go ahead!

Where did you get the cutting board?

@FOGOcharcoal

2 жыл бұрын

Hey Logan, it's available on our website here -> www.fogocharcoal.com/collections/accessories/products/american-flag-cutting-board

Ceasar Milan is in the house....glad to watch him

Build it, and they will come!

Cómo se llama el corte de carne ?alguien sabe ?

@Iperea

4 жыл бұрын

Esteban Paz brisket

Very solid.

@FOGOcharcoal

3 жыл бұрын

Thank you Ralph!

Brisket looks amazing !! That dude tho just made you a sandwich after sticking his fingers all up in his mouth 🤦🏻‍♂️...

@seanelucero

3 жыл бұрын

Covid brisket sandwich with saliva is the aaron franklin way tho

That storm

@FOGOcharcoal

2 жыл бұрын

Thanks Paul!

Good job

@FOGOcharcoal

4 жыл бұрын

Thank you!

great job!! for a choice brisket, you knocked it out of the park!!

@FOGOcharcoal

4 жыл бұрын

Thanks for watching, really appreciate it!

I feel like anybody that went to franklins decided to learn how to make brisket because it’s just too damn good.

Somone called 911 on your brisket....keep chewing boys making me hungry

As he coughs on his hand and touches the brisket 😂 good stuff anyway 🍻

@embecmom5863

4 жыл бұрын

Hes not serving it for public consumption..

Looks great, but I think I would like apple juice a little bit better, just because I know how great it turns out.

@FOGOcharcoal

4 жыл бұрын

I was sceptical too, but the vinegar cooks right off, no adverse taste

@The_One_And_Only_PudgyPenguinx

4 жыл бұрын

@@FOGOcharcoal nice to know, I will have to give it a try. Thanks

Does Aaron Franklin put Mustard on his brisket? I’ve read that he only uses salt & pepper.

@dougielamont1860

4 жыл бұрын

He uses the mustard for the salt & pepper to stick. He also does the same on ribs and shoulder 👍

Nice job, where can I get some FOGO merch.

@FOGOcharcoal

4 жыл бұрын

Hi Chris! You can get FOGO merch here: www.fogocharcoal.com/collections/gear Thanks for the support!!

Not sure, if spaying it with water (with the fat side-up) will do anything. Fat and water do not mix. I would only do that, if I smoke fat side-down. Hope that makes sense. I don't think the fatty-side is going to dry out with all that fat. If you do cook fat side-up, then I would flip it over, so that you can spray the non-fatty side. I hope that is what he did. Also, cooking fat side-up, the fat will drain down around the meat side, which helps keep it moist - I would think. Cooking fat side-up v.s down, will depend. if your smoke and heat source is coming from the bottom-up from your smoker, or from the side-ways across the top - such as an off-set smoker. Keep all that in mind =)

@FOGOcharcoal

3 жыл бұрын

Those are all very good observations and points. Lots of interesting things to take into consideration!

That guy was with B&B Charcoal. I guess he jumped ship.

no burnt ends?

@calebd7371

4 жыл бұрын

called the fatty in Texas

grandwesternstakes has excellent meat...you can buy the briskets there

@FOGOcharcoal

4 жыл бұрын

I have to give it a try!

@iinorsa

4 жыл бұрын

@@FOGOcharcoal yes in fact @gugafoods has his channel and use that meat and also the fogo charcoal...check the IG of grand western steak..one of the delear name is emilio...

I’m starving

@ 9:15 anyone else look outside for the cops?😁

Franklin doesn't use mustard only S/P not bad tho nice job..

@FOGOcharcoal

4 жыл бұрын

Thanks for watching, he does on Masterclass: imgur.com/Rh5AfPg probably doesnt use it on other videos he has done or even in the restaurant. But I tried to stay as close as possible to the instruction on the masterclass video

@jaylancaster5419

4 жыл бұрын

He doesn't use only s&p. His former pit man that helped him get started has publicly said it's never been just s&p. Even Aaron has made at least one video where he said that he has changed it up multiple times since he started. It's hard to continually change if its "just s&p".

@capitalizingondumbmoney1679

4 жыл бұрын

I heard he injects them with beef broth

So so hungry now

Dieser Dialekt, hab ich das richtig rausgehört? Du kommst aus Deutschland? Das sieht so mega lecker aus. Good job by the way.

@FOGOcharcoal

4 жыл бұрын

Ich bin aus Texas, ist das nicht klar!? haha

@blanke_hans_bbq

4 жыл бұрын

@@FOGOcharcoal sounds so german 😀

Not a fan of the mustard. I like using lime juice instead or just adding the dry rub without a "binder"

Where is the smoke ring?

Gotta learn how to cut the point. And maybe it's the lighting but I dont see a smoke ring...

@capitalizingondumbmoney1679

4 жыл бұрын

jzapata8 its not an offset smoker

@martinmalia7228

4 жыл бұрын

Supreme Music I cook briskets on the big green egg with Fogo and always have a smoke ring that could compete with offsets. Something weird on this cook that he didn’t get a good smoke ring.

I see Joey Machado and Aaron Franklin do things a lot different.

I wouldn’t smoke a brisket for 12 plus hours to let someone else cut it.

@albertoantonio9584

4 жыл бұрын

Ray Gardner FACTS

@jeremyvalenzuela889

4 жыл бұрын

FACTS..lol

What was the recipe for the bbq sauce

@FOGOcharcoal

4 жыл бұрын

David F Homan thanks for watching, the link is in the description