As fun as it is to watch someone get something wrong, it's so much better to see them get it right against the odds.

@AntsBBQCookout

7 ай бұрын

Now Adam can ride off into the brisket sunset 🥹

There needs to be a collab. You, Adam, Chud, and Guga to make the everything but the kitchen sink brisket.

@AntsBBQCookout

7 ай бұрын

haha or those 3 and i can be the taste tester :)

@babayaga9102

6 ай бұрын

what is kitchen sink brisket?

@daad658

6 ай бұрын

@@babayaga9102”everything but the kitchen sink” is an expression. Basically means that you would use every trick in the book, whether it’s needed or not.

guga impression is killing me 😂

@AntsBBQCookout

7 ай бұрын

Lol it's forever burned into my mind 😂

@PaulCHa

7 ай бұрын

At 1:03. 😂😂😂

@K4HLER

7 ай бұрын

It was on the money 💰

One day, when I get a house, this is one of my personal goals - make a kickass bbq meal for my family and friends. Your videos constantly inspire me to do more.

@AntsBBQCookout

7 ай бұрын

thats awesome! glad to hear it :)

Another fantastic video. Informative, constructive and all around good vibes. Keep them coming!

@AntsBBQCookout

7 ай бұрын

Will do! Thanks :)

Ant - so tempted by this video I am using this technique today. I'll let you know how it goes. Thanks as always. ❤️

Been watching the channel recently since I’m going back home from college soon and will get the chance to cook brisket again! Keep it up!

I think you should try doing adam recipe again, i'm curious on seeing the result with the other part of the brisket cooked and i kinda wan to see if there is a way to improve it more

@AntsBBQCookout

7 ай бұрын

kzread.info/dash/bejne/X2V2j9ukcs_HYNY.html :)

I finally see a huge grow in your subcribers, proud of ya buddy. Been Sub since 5k+ I guess :D

@AntsBBQCookout

7 ай бұрын

Appreciate you sticking around :)

I've been waiting for this for AGES!

@AntsBBQCookout

7 ай бұрын

Lol almost didn't do it, but wanted to give adam his props

I’m used to hearing the SA2 ost used as stock music but Bomberman gave me whiplash. Made me pretty happy though

Im just here to listen to the Sonic tunes. All serious Ant you did it again. Going to try this oven brisket this weekend and see how things turn out. Thanks for sharing brother!

Heritage was incredible during my road-trip... thanks for that recommendation.

@AntsBBQCookout

7 ай бұрын

np glad you enjoyed it!

You would be a perfect guest for podcasts

if you want to block the radiant heating of the oven, you can probably stick big sheet pans on the top and bottom rack. Idk, never tried it

Hey Ant quick question what's the best pellet or electric smoker that mimics the bark you can get on an offset the closest?

@AntsBBQCookout

7 ай бұрын

Camp chef Woodwind pro xxl for $800. If you want something sturdier fast eddy pg500. Any pellet that burns real wood in tandem with the pellet is gonna give you the best bark and flavor

@christianjames92

7 ай бұрын

@@AntsBBQCookout Thanks brotha I appreciate it. love the channel.

@amiradib1007

7 ай бұрын

​@@AntsBBQCookoutwait, does the woodwind pro XXL burn wood in addition to pellets?

@AntsBBQCookout

7 ай бұрын

yeah it has a drawer you add wood chunks to

I use baking sheets with wire racks and just soak them in water and soap overnight, and all the goop comes off, maybe with a little encouragement from a plastic spatula. Way better than filling your trash barrels with nasty one-time use pans.

Convection is not gentler, it actually disturbs the layer of moisture being released by the meat and increases the temperature at the surface of the meat compared to non-convection even when set to the same temp, you want to reduce your temps a bit to account for this when using convection.

@AntsBBQCookout

7 ай бұрын

Idk, not a scientist but I have definitely burned my fingers trying to lift a brisket in my oven running at 250F. I had that "offset" false sense of security

Ant, Great job! I am confused. Why would a brisket in the offset be able to be touched but not at the same temperature in the oven? Do you mean the brisket doesn’t reach the same external temperature as quickly?🤔

@AntsBBQCookout

7 ай бұрын

i have no idea, man. logically it doesn't make sense to me, but you can see it when you cook a brisket in anything but an offset, you can be running at 225F and the fat is bubbling and scorching hot to touch, but in an offset you can literally pick the brisket up with your bare hands running 300+. thats been my experience.

@zoulzopan

7 ай бұрын

I believe it is about the external temperature. If i understand correctly theres always a discrepency between the cooking aparatuse temperature vs the surface of the meat's temp. So if your bbq says 250F the surface temp of the meat will be a lot lower. This is because the water evaporates all around the meat and creates a kind of force field hindering the temp to rise quicker. My guess is that the oven increases the surface temperature of the meat much faster than a bbq would at the exact same temp you're cooling. You can test this out using an infrared thermometer.

@zoulzopan

7 ай бұрын

I saw this cooking science in another youtube video if i remembered which one ill link it.

@zoulzopan

7 ай бұрын

I got the video where I found the info from. Theres another video that goes in more detail but I dint rermber who it was yet kzread.info/dash/bejne/pKyDrLOjqK62mbA.htmlfeature=shared

"Nobody wants to eat unrendered fat." Me putting down my hunk of fatty meat in shame.

@AntsBBQCookout

Ай бұрын

sorry to fat shame 😔

Holy shit I remember when you had like 500 subs 😂 cooking channels popped off this year

@AntsBBQCookout

7 ай бұрын

Wow that must have been a while ago hahaha

@i_fuze_hostages6

7 ай бұрын

@@AntsBBQCookoutI want to say it was the hot Cheetos brisket 😂

@AntsBBQCookout

7 ай бұрын

Wow gotta delete that video 😂

Listening to the background noise, and all I can think is “Oh, the forests of Timber sure has changed!”

@AntsBBQCookout

7 ай бұрын

haha memories of simpler times...

That was an impressive Guga impersonation 😂

@AntsBBQCookout

7 ай бұрын

Bro, I shocked myself while I was doing it 😂

Sonic adventure 2 ost I C U Ant ;) loved the vid!

The main difference between one brisket and the other is the color grading of the video, take a look at the hands on both, in one they look yellowish and on the other they look pink, same happens to the Brisket 😊

@AntsBBQCookout

7 ай бұрын

i think color grading helped for sure, but no way was his old brisket even in the same dimension as the new one lol

I love being a Texan.. h-town east side brisket ain't never gunna be in no oven with liquid smoke😂.. jk.. great video Ant.

@AntsBBQCookout

7 ай бұрын

hahaha gotta love youtube, home of the "bbq" oven brisket

so it was wrapped at the 4 hour mark and cooked for 9 hours in the foil?

@AntsBBQCookout

7 ай бұрын

yep it was

Mans might actually be Guga’s son

@AntsBBQCookout

7 ай бұрын

Hahahahaha

Adam has quite the ego - so appreciate your handling of this video lol

@K4HLER

7 ай бұрын

I agree. 😆

@Propane_Acccessories

7 ай бұрын

It's best just to view him as the physical manifestation of Reddit

@goofsaddggkle7351

5 ай бұрын

@@Propane_Acccessories 😄

React is back!

@AntsBBQCookout

7 ай бұрын

😤😤

Gotta disagree on the "no one wants to eat unrendered fat" comment. Especially with some smoky flavor that stuff is delicious.

@AntsBBQCookout

7 ай бұрын

That's wild hahahahha

Na.. it doesn't take 14 hours to cook a brisket. The long rest at 150 is the trick. After 8 hours you are over smoking it.

@AntsBBQCookout

7 ай бұрын

wow, interesting

@jamesganther884

7 ай бұрын

Time really isn’t a meaningful measure here - internal temperature is. A 12-lb flat will cook faster than a 27-lb packer. I was surprised the brisket in this video was pulled at 194. I don’t usually feel/see doneness until around 203-205. And don’t forget a 2+ hour rest - essential!

Are you still gonna make this content?

@AntsBBQCookout

Ай бұрын

not opposed to it lol its pretty fun

Never make a thumbnail like that again bruh that is horendous

I feel like we don’t realize the cooking influencers are also still learning cooking