“ I miss the old days where this would be the end of the video” Dude you work you’re ass off! Thank you!

@d1943i

Ай бұрын

i miss those days too TBH. there is only so much content you can make about pure BBQ technique, but those were always my favorite vids, just diving into the technique of smoking simply seasoned cuts of meat made to be eaten as is.

@hoosierlogger

Ай бұрын

Your•

I love how much of a softy he is around his lady!

@professornuke7562

Ай бұрын

They're quite a pair.

Not gonna lie. The boot snake segment always makes me laugh

@thisoldbelair

Ай бұрын

Its mildly disappointing when boot snake doesn’t show up in a video 😂 i look forward to it every time

@dennisschickling2249

Ай бұрын

Looks Great. #STAYSAFE #PHILLYPHILLY 🇺🇸

@professornuke7562

Ай бұрын

@@thisoldbelair If he doesn't light a smoker, no bootsnake.

Good lord. Chopprd cheese has become one of my favorite all-time sandwiches and i want this in and around my mouth so badly.

@wooltron1

Ай бұрын

That's what she said?

BBQ/Mayo combo is great on a Mushroom Swiss burger

@VirginiaBronson

Ай бұрын

Any burger really.

Possibly the best boot snake yet! Great video!!

I always like your videos and your presentations!

I’m literally going to make one right now!! Have some leftover brisket from Father’s Day weekend 😋🙌

Just made a brisket chopped Philly sandwich’s for a neighborhood get together. Perfect way to use the lean. Always enjoy your content.

Sensational 👏 I’m going to reproduce this for my dad’s 80th birthday party! Cheers 🍻🥃

@24kachina

Ай бұрын

Happy Birthday to your Dad!! Add some pepperoni os

Definitely trying this with my next brisket cook

I made a pork steak steak sandwich last night. would recommend. Made homemade pesto for the bread spread

Great video! Thanks for sharing.

oh fun, looking forward to this video mate. Cheers.

The bbq mayo mix goes really good on a bbq smoked turkey sandwich.

Yeah that sounds absolutely unbelievable

I like the addition of the cheese.

The boat is back

I made these today cause we made a brisket your way Sunday. We were looking for recipes to use the leftovers. The only thing I did differently was saute up some bell Peppers with the onions. It was absolutely amazing.

@frcShoryuken

Ай бұрын

Try doing some fried rice with that brisket. It's craaazy good and prob my fav way to use up leftover brisket. And it's even better if you use tallow to do the frying

@Romas65

Ай бұрын

Sautéed bell peppers and roasted green Chile. Kinda Sonoran style for us folks here deep south in Arizona

Looks fantastic 😮

I would done the leftover brisket trimmings, grounded it, cooked it with the onions, then mixed the smoked brisket in. Still looks amazing.

Looks delicious 😋

12:00 o’clock bedtime…..😂 another great video!!!

Thanks! I just tried this using beef tallow and added some egg yolks. Came out fantastic.👍👍 wish I was richer 😢

Sweet Baby Rays+ mayo is an amazing sauce combo--We do it all the time with our chicken breast burritos

I need to get into bread making! Your buns always look great 😂

Very nice recipe Mr. Chud. Adding some charcoal roasted green chiles, bell peppers and a few jalapeños, would be great for us folks in Southern Arizona.

Yum yum Chud Day!!!

Looks scarily good

Dang that looks awesome. Gonna have to do that one!!!!!!!!

Doing brisket this coming weekend I’ll try this with some leftovers.

I'm a big fan of the Z-Man from Joe's KC BBQ, which is brisket, provolone, and an onion ring. No veg though, so I gotta try this next time I smoke a brisket!

Hold the mayo on mine...another great video and cannot wait to try!

Sweet baby Jesus! That looks fantastic!

Looks like a great use for one our mere mortal man briskets! I bet the ton of onions helps to cut the richness too.

The wrap, it makes a great sandwich. Let's go!

You and Brooke crack me up!

Dude, that's my dream brisket! Exact shape I've looked for over last 10 years. You found my unicorn, you devilish hero you!

Looks amazing man ,i am so hungry now

Looks good 👍🏻

Bro. The part when you were putting the cheese on the onion brisket and mixing it I had to laugh out loud. Dude fest. Love it!!!

Awesome!

I'm going to Leroy and Lewis tomorrow, might even go by the Chud Shop

I'm in this looks great 👍!! 💯

Great sany awesome boot snake made my night.

The brisket and onions on the griddle looked like a good start to a brisket hash too. I typed this before you said it smelled like a corned beef hash lol

The second WHOAA at 16:17 cracks me up

I’m going to have trouble sleeping tonight because I didn’t hear you say, “rookie move.” 😂

Rusty Can in Byfield, MA makes a brisket bomb that's quite honestly the best bite I've ever had. Think your classic steak bomb, but with chopped brisket.

glad i deliver for a local bakery and dont have to make rolls . now i have to go make a brisket

Such great video's. How do you apply for taste tester? 😂

great looking sammie

THANKS

re the resting - I made a pulled pork last night, but done like a brisket (spg, foil boat). I hit the stall and bought it in as I was running out of wood, put it in toaster oven at 325 F until the fat rendered. I discovered that while my toaster oven will set to 150F, it won't let me keep it there for more than 2 hours. So, I broke out a 5 gallon drink cooler, pre heated it with a couple quarts of boiling water, couple dumped it. Put a silicone trivet int he bottom, wrapped foil boat over the meat, put wrapped meat on trivet in the cooler, put in enough boiling water to come up just under the top of the trivet, lidded, and left until this morning. Was still 160 F when I got up. OMG. shredded, and was one of the best pork butts I've made, Between the foil boat and the long rest, anything with a fat cap seems to benefit. Point is, even though I don't cook much brisket, I still get a lot from this channel :)

Damn that looks good....just might have to try it!

Thanks!

Hmm amazing, I bet shrooms would be a good addition!!!!

Oh yeah when I do burgers on the smoker the bread gets both BBQ sauce and mayo its a great combo.

Cmon folks! You know the drill!!

I wonder how it would be if you used Adobo as a rub, maybe with a little Sazon mixed in?

11:07 Bro, I will GLADLY watch you just make briskets and eat them ALL DAY. 🤣

Been waiting on this..

Do you ever consider adding tallow to the foil boat?

I seen the title and had to like the video, quickest i clicked the like

Would you trim a brisket any different for a Kamado?

Jesus on a jet ski, that looks friggin good! That's it, I'm doing it.

Smoky clam chowder next video 🔥

Burning the trimmings on the fire definitely produces more direct-heat flavor, in my experiments, at least. While it creates the intended effect, I’m not sure I want my briskets to taste more like a burger. I think there’s something special to that brisket smoke flavor. I absolutely would recommend using brisket trimmings to stoke the fire when cooking chicken, though. That flavor combo is 🔥🔥🔥🔥🔥

I don't get snakes in my boots but do get them in my garage. All the time.

Do you put seasoning as much as if it was rolled in the pan method?

You should do sharp cheddar in a cheese sauce for that chopped beef.

What was the made in flat top griddle on? The Chud Press?

Does the deckel fat render down to tallow real good or is it to hard?

For the algorithms bay bay!!!!

happiness in a bun

Great sandwich with bonus “how to trim video” embedded!

dooo the dough on the grill!!!!

I always look for the knife roll easter egg.

Pepper Jack damn it Pepper Jack. 😂😂

I make sandwich like this from roast all the time, didnt know it had a name, also never chopped the cheese and also never made it with a brisket. I can imagin that would be a 100 times better.

@Brad can you please do a dry brine brisket? Seriously, just salt for 1 night. Pepper and garlic right before the smoke. I don't have an off-set so I have to know!? Better?

@whohonestlycares700

Ай бұрын

There are plenty videos out on the topic. In the past I dry brined overnight but now I season 30min-1hr before putting on the smoker. I’ve learned that moisture is your friend when it comes to smoke absorption. In the end it’s a preference. Smoke or seasoned throughout.

I feel like that would be a good leftover option.

On a scale of one to diarrhea...LOL!!! I would totally slam down like 3 of those! and, I'm not supposed to eat that much bread. Great job Mr. Bradley.

Man, that looks delicious I would probably Be in A food coma if I live near you LOL

do you fire up the pit after you season the meat like it shows in videos and if so how long does it take your pit to come up to temp before u put the meat on

@whohonestlycares700

Ай бұрын

I do mine before to produce a coal bed. Usually 30 mins

Should start a compost with all your leftovers that don’t get eaten and make your own garden

Nice buns bro

Too bad this wasn't posted Sunday before I decided to make brisket chili with my leftovers for the hundredth time.

Nope, not just one big juicy bite, I need the whole sandwich.

random question but with all your videos what do you do with all the leftover meat? A whole brisket for you and of course S/O is hella meat, also can we get a smoked whole fish video of some sort if possible

Gute schize😅 My mouth got wet. One for the alligator rythems😂

I mean, I wouldn't let it go to waste. it looks good.😅

4TH SLICE $$$$$

Cook the buns in the smoker!

My guess to save time would be to grind up some brisket burger patties, put some smoke on them and then make the chopped cheese. Probably get the same flavor and save 9 hours.🤷‍♂️

Where be the dog? Oh, there it is :))

Make a Reuben sausage

110 %

Ring the bell

I haven't seen a good trimming video in a while