I can't stop drooling. My dogs LOVE the brisket drippings in their dog food.

@CowboyKentRollins

7 жыл бұрын

Your speaking the Beagles language

Educational, informative, easy to understand, insightful, filmed well with beautiful scenery and of course......highly entertaining. I'm so glad to have found your content. Thanks for doing what you do and keep up the wonderful work! I wish you the best!

Food like that defiantly brings people together!!!!!

@CowboyKentRollins

6 жыл бұрын

That it will, thanks for watching

Yes sir, I do think we had the same teacher when it comes to cooking, Mr. Fuller Commonsense ! 😎 Mighty fine, mighty fine ! Thanks for sharing and take care.

Always worth the wait. I've got some lovely bread for that juice, Yum Yum!!!!

@CowboyKentRollins

7 жыл бұрын

Thanks for watching

Great video! I have smoked a lot of briskets in my time but I have never seen this method. Interesting! One issue though: this method does not really give you any of that tasty bark.

“Reverse Smoked Brisket”Made it! Started with a 16lb and 12lb. Trimmed the visible fat. Had my doubts. Split among 3 pans. Low and slow overnight, 225 for 10 hrs. Meat temp was 190. It was tender. Took the foil off and Smoked with a hickory-mesquite mix for about 2 hours. Let it rest covered. First time making it this way. Was the best brisket I’ve ever made and was a big hit for the party. Tons of compliments! Will make again!!!

Hey, Mr. Rollins Another job well done. That brisket looks wonderfully cooked. I need to try it out. I love your passion for food. Keep up the good work buddy. Thank you for sharing.

FYI, I watch your videos EVERYDAY at work on lunch break!!! You make me wanna quit roofing and follow passion of cooking... thank you for your time out and teaching new recipes and methods!!! God bless

@CowboyKentRollins

5 жыл бұрын

Thanks for watching John and God bless. you as well

I cook mine in the oven, for a long time as well. BUT, what I do to prepare is I put some oil salt and pepper, and put the meat in a gallon freezer bag and leave it in the fridge for a couple of days, then I take it out and bake it in the oven always at 325F for however long it takes. i've never BBQ'd it before but I might try it. Thank you Cowboy Kent for another great recipe.

@CowboyKentRollins

6 жыл бұрын

Thank you Sarah for watching

That's the first time I've ever seen a reverse smoked brisket. 🤣🤣🤣

Kent I had an old propane barbecue. The grill was good but the burner didn't burn evenly. I used the burner as my torch. Lump charcoal got tossed on top of the burner. As soon as it was lit well I turned off the propane. A one pound bottle of propane would last me all year.😉

@CowboyKentRollins

4 жыл бұрын

Good thinking and great fire starter

I could listen to this bloke all day long. He sounds like Kevin Costner in the film “Open Range” one of my favourite cowboy films.

@CowboyKentRollins

6 жыл бұрын

Thanks so much for watching

I Love everything you do Kent, and the way you talk also keep up the good stuff, thanks and God bless you and your family

@CowboyKentRollins

7 жыл бұрын

Thanks and God Bless you as well Bruce

I love that you shop at sams like us normal folk. I love that foil!

@CowboyKentRollins

7 жыл бұрын

Its good stuff

Seriously enjoy your cooking and I understand what you are doing....thanks for sharing your skills

@CowboyKentRollins

7 жыл бұрын

Bryan thanks for watching

Its a pleasure watching you cook..God Bless you sir

@CowboyKentRollins

6 жыл бұрын

Thanks and God Bless you as well

Thank you so much for these videos Mr. Rollins! I have learned so much just from watching them. BTW, I tried this recipe a couple days ago in my Carolina hog oven... added my own twist you might like - added chopped New Mexico green chilies with a little agave nectar thrown in applied in the last 2hrs... it soaked into the meat and came out godly! Nice smoke~sweet~n~tangy... it rocked! Made me long for when I lived in Austin! Thank you again sir for these wonderful recipes... I am a fan for sure!

@CowboyKentRollins

6 жыл бұрын

Thanks so much Eric, and you can't go wrong with them good NewMexico Chilies

Just made this today. Only had an 8lb brisket and didn’t have your seasoning yet. But the brisket came out fork tender and tastes amazing. Thank you for the instructions.

@CowboyKentRollins

5 жыл бұрын

Glad you enjoyed Jeramy

'Nother great video Kent. Did a 10lb pork shoulder pretty much the same way for a big 'do we had at our house a while back. Got a decent smoker but nothin like your Dragon! People raved at the flavor and tenderness. Slow and easy does the trick. Didn't have your seasonings at the time, do now, so gotta do 'er again! Can't wait. Keep 'em coming Kent. Adios compadre! BTW: made your Hopalong Hominy the other day for some Southern folks and they didn't leave me much for later! 😋

@CowboyKentRollins

6 жыл бұрын

Thanks Martin and that hog meat sounds good

Love the implement tires on your smoker.

OH MAN!! Kent, ya got me drooling on myself. That brisket looks so scrumptious, moist and, tender. I'll bet it almost melts in your mouth. I've never attempted to fix a brisket but I'd sure like to try one out one of these days and soon. Thanks for sharing this fantastic video. Great camera work Shannon. What a team you two are. Blessings to you and yours. Stan

@CowboyKentRollins

7 жыл бұрын

Thanks Stan and hope all is well

This channel gets better and better the more videos I watch. If I have a day off this weekend I know what we r having for dinner. Thanks for the idea and recipe!

@CowboyKentRollins

6 жыл бұрын

Thanks so much for taking time to watch

Excellent post! Bought a nice brisket today. Going on the smoker tomorrow! Thanks again folks!

@CowboyKentRollins

4 жыл бұрын

Hope you enjoy

I think for most folks that don't have a Dragon it probably makes sense to do the initial cooking in the oven at home and then finish it for as long as you can with low temp - indirect smoke. Pretty much the only way to do ribs if you only have a normal Weber type grill. Someday I'll make a big grill like that, and maybe even a smoke house, but that's a ways off, thanks for the video!

@CowboyKentRollins

6 жыл бұрын

Our pleasure thanks for watching

My newest favorite channel. I show your videos to my social media classes. Great content!

@CowboyKentRollins

5 жыл бұрын

that means a lot thanks jim

I have a 100 gal old diesel tank....I love smoking a small hog or bb....12-15hrs....can't wait to see more low n slow from you...you are the man... thanks..

@CowboyKentRollins

6 жыл бұрын

Our pleasure Phillip

You are a good man Brother Rollins and I sure do enjoy your videos. Your love for your wife and dogs is also commendable. Canada Loves You

@CowboyKentRollins

5 жыл бұрын

Thanks so much Kelly

First and foremost, thank you Shannon for doing such a good job filming and adding your touch to the cooking. Kent, I've been nervous about using my chimney smoker. I don't have the good logs you have. I use charcoal and wood chunks. I've seen so many Texans cook briskets using only salt and pepper. I use salt, pepper, granulated garlic and coffee in about equal proportions. I'll add lime juice for sure. I learn something new each time I see one of your videos. Many thanks.

@CowboyKentRollins

7 жыл бұрын

Thanks Tim for watching

ANOTHER EXCELLENT VIDEO FROM YOU BOTH. KEEP UP THE GREAT WORK AND GOD BLESS YOU BOTH.

@CowboyKentRollins

6 жыл бұрын

Thanks and God Bless You as well

That is a great looking brisket! Thanks for showing us how it's done!

@CowboyKentRollins

7 жыл бұрын

Our pleasure Jeff

This looks awesome.

Nice variation on brisket. I like mine "fork tender" too. I was told mine wouldn't win any competitions. So I don't compete!! Never any leftovers or complaints.

@CowboyKentRollins

7 жыл бұрын

I hear you, I only compete to serve those I feed and that is to turn out the best I can every time, thanks for watching

That looks fantastic Kent! Wishing I had some right now!! God bless, and keep the videos coming!

@CowboyKentRollins

7 жыл бұрын

God Bless you as well Glenn

That looks mighty good. I got an offset smoker in the backyard. I've done a couple of briskets, but I always smoked it first, then covered it up. Next time I'll have to try your method.

Ole iron dragon... lol. That was great! Enjoyed the video. Thanks

@CowboyKentRollins

7 жыл бұрын

Thanks Steven for watching

I love this guy so much. He is funny as hell and knows his way around a fire. Happy as heck i found this channel. Keep on keepin on bud. Thanks for the videos

@CowboyKentRollins

5 жыл бұрын

Thanks Sean for taking time to watch

I must say Old friend I am not a fan of the braised method. But I do respect the the journey.

Awesome video! Looking forward to more!

Not much better than brisket done the right way! And Kwnt did it the right way! Thanks Kent.

@CowboyKentRollins

7 жыл бұрын

Thanks so much for watching

My favorite CKR video so far

@CowboyKentRollins

6 жыл бұрын

Thanks so much

Got some Red River seasoning in cabinet just begging for a brisket lol. Will be trying this one out soon. Just got some cooler weather here in East Texas, great for some BBQ. Great video an keep em coming, always enjoy your take on cooking an life in general!

@CowboyKentRollins

7 жыл бұрын

Thanks Shawn and that RRR seasoning goes well on it

I'll have to try it that way. Thanks for the video.

@CowboyKentRollins

7 жыл бұрын

Our pleasure

Bout 8 yrs. ago showed my brother in law living in Old Meadow Idaho, near the Brundage Ski Resort, how to do a brisket while visiting up there. Like to never found a whole untrimmed brisket. Butcher went to the back of his storage area in order to find one. Cheated i did, just a little though. Brother in law had a half drum barbecue outfit. i started the coals while soaking a bag of mesquite chips i'd brought along. Smoked it about 3 hrs to get the ring established. Foil panned & covered it like yours, & put in his house oven on 200 Deg. about dark. All visiting kin folk, kept opening the oven door & asking if is done yet. Told them not till breakfast tomorrow. Made burritos of egg cheese & brisket. Bout 2 months later brother in law had turned his Antiques/Soda Parlor, into a barbecue restaurant & bar. Named it Sagebrush Barbecue. A year later on his visit here to Ft. Worth, i asked him how the BBQ was fairing up there? He said well, I'd bought about 10k of brisket throughout this year, smoked my, & my, 2 sons Elk limits & sold the brisket broth for a good profit, by filling the Skier's on the way to Brundage's thermoses & sold most of them the thermoses to boot. Brother in law's retired & now living in Costa Rica. "Love your enemy for sharpening your sword of discernment, & let The Almighty sort em' out later." 9617

@timdunn5986

5 жыл бұрын

Sold to be Diers great

@traww9537

4 жыл бұрын

Didn’t catch the second half of that

I have one of the Bradley things. Works good on a Boston Butt that is brined, but I can't get a whole brisket into/onto one of the shelves. But I have made some reasonably good brisket BBQ with a flat that does fit. (And the pork works out great after a day of smoking/wrapping/etc.) Thanks for the videos! Thumbs up.

@CowboyKentRollins

7 жыл бұрын

Thanks Ken

Thanks Kent. I also like my brisket to fall apart. Can make a great gravy with those drippings.

@CowboyKentRollins

7 жыл бұрын

Our pleasure thanks for watching

Thank you so much for your making these videos and God Bless you

@CowboyKentRollins

6 жыл бұрын

Thanks Jim and God Bless you as well

my mouth is watering. looks sooo good.

@CowboyKentRollins

7 жыл бұрын

Glad you enjoyed Denise

Thanks Kent great video. Now I'm hungry !!!!

@CowboyKentRollins

6 жыл бұрын

Thanks Jimmy for watching

Just got the seasoning package. Pumped to cook something this weekend. Great Stuff.

@CowboyKentRollins

6 жыл бұрын

Hope you enjoy Nick

Holy Mackerel! You patted that stove?!!!! Thanks again for a great video. 'God Bless you!

My mouth is watering watching this...OMG SO GLAD I FOUND THIS CHANNEL AND SUBBED..KEN YOUR RECIPES ARE THE BEST.

@CowboyKentRollins

6 жыл бұрын

Thanks Anthony glad to have you

Hello Kent and Shannon, just found your channel tonight love your recipes and humor even had my husband watching and loving it,When you made sourdough biscuits and talked about your mama you had him (me) won over .His dad was a coal miner in Kentucky and west Virginia they lived in a 1 room cabin with 8 kids to feed so they put out a big garden and had chickens for meat and eggs and gathered berries and greens.We never outgrew these homemade meals I do all the cooking but it,s always homemade,his favorite is pinto beans,fried potatoes and biscuits, my homemade veg. beef soup and his Texas chili ,I subscribed to your channel and will view all your videos,Thank you for sharing.

@CowboyKentRollins

6 жыл бұрын

Thanks Sheila and tell him thanks also

Looks good Kent. I am becoming a big fan of retaining the juice from beef and chicken when smoking or grilling. Thanks for sharing a new idea.

@CowboyKentRollins

7 жыл бұрын

Our pleasure

Awesome informative Video experience Y'alls God Bless Ya 🙌🙏

Kent, you can cook your noodles in that juice there and just use enough so you don't have to strain it away, that way you don't loose any flavor. That will be good eating there !! Thanks a bunch, Cliff

@CowboyKentRollins

6 жыл бұрын

Our pleasure Clifford

Seeing this video makes me want to invest in a smoker. That brisket looks stunning!

@CowboyKentRollins

6 жыл бұрын

Thanks so much for watching

Might Tee fine cooking. That looks soo good! I can taste it from here; NC. Love your videos, and thanks for sharing!

@CowboyKentRollins

7 жыл бұрын

Our pleasure Nancy

Looking good!

Never seen that technique but it works! Great job.

@CowboyKentRollins

6 жыл бұрын

Thanks Ken

I ordered a Spudtastic with the nurses on Labor day...as I had to work. And loaded in it was BBQ brisket!!!! Delicious!!!! I never had it in baked potatoe!! You may want to try it sometime....

@CowboyKentRollins

7 жыл бұрын

Thanks Victoria, I will try it out

There will be a brisket on the smoker this Sunday, NFL kick off weekend. Thanks for sharing once again Kent and Shannon.

@CowboyKentRollins

7 жыл бұрын

Our pleasure

And God Bless YOU cowboy. That looks delicious. I was raisin' my hand. Me and a buddy made one of those cookers for him a few months ago. It was a LOT of work, but it turned out awesome.

@CowboyKentRollins

7 жыл бұрын

Thanks for watching

Oh Kent I like your style, I'm on the next plane over to come eat with you all. That really looks good. Thanks for showing.

@CowboyKentRollins

7 жыл бұрын

Better hurry the Beagle has already started

Nice video Kent! Little different take than your barrell smoker brisket video. Never tried a fire breathing dragon, but use one with a size in between the barrel and the dragon. Works great, but learned that you dont want to move it by youself. Great cooking tools they are.

I think after watching you kent im gonna make brisket for sunday dinner looks awesome .

@CowboyKentRollins

6 жыл бұрын

Thanks Terri for watching

I want some of that brisket.

I’ve never seen anyone smoke a brisket like this but now I have to try it out. Looks good and I’m always trying to learn something new

@CowboyKentRollins

5 жыл бұрын

Hope you enjoy

Another great video! That smoker is incredible. Love the lime juice idea. I’ve never used it but gonna give it a go on some ribs I’m going to smoke in the Bradley. Thanks!

@CowboyKentRollins

5 жыл бұрын

Thanks Scott it is a great natural tenderizer

Tried the lime juice on meat. It works!!! Thanks for the tip.

@CowboyKentRollins

6 жыл бұрын

It is a natural tenderizer

Love your videos and just received your cookbook.

@CowboyKentRollins

5 жыл бұрын

Thanks Vicki and we hope you enjoy the book

beautiful work kent

Definitely going to try this with my smoker! Thanks Kent!!

@CowboyKentRollins

6 жыл бұрын

Hope you enjoy Ryan

Enjoyed your video. It looks delicious. I got my first smoker today (it is a tiny portable one as I live in NYC). Can't wait to try this! Thanks!!

@CowboyKentRollins

7 жыл бұрын

Our pleasure Winnie

This is one of the best brisket cooking videos around....Well done and yum...Next brisket i'm doing your way ;)

@CowboyKentRollins

6 жыл бұрын

Thanks so much

@BozSpooner

6 жыл бұрын

I tried it on the weekend and its a bloody winner....Again thanx!!! :)

An amazing looking brisket. Looks mouthwatering.

@CowboyKentRollins

7 жыл бұрын

Thanks Dwayne

That brisket looked textbook perfect. All(?) that juice could be worked into bbq sauce, gravy or marinade. Priceless

@CowboyKentRollins

6 жыл бұрын

Thanks James for watching

Never tried a brisket thinking I will now..Thanks , Kent and God Bless..

@CowboyKentRollins

7 жыл бұрын

Thanks so much and God Bless you as well

Hey Kent. Thanks for the instructions. I always stayed away from brisket because I didn't know how to do it. I'd stick with u and ur method before any of those other guys because of ur modesty and friendliness. Not pompous and arrogant like them. Thanks a bunch. This really helps me out!

@CowboyKentRollins

7 жыл бұрын

Our pleasure Mike

Just when I thought I had a big smoker..............You show up with that beast! lol

@CowboyKentRollins

7 жыл бұрын

That old thing has been around

Brisket is in my top 10.

I personally am an eight to ten hour guy for the reason you mention, but I will try this for some brisket tacos because of the reasons you mention. Thanks for the inspiration.

@CowboyKentRollins

4 жыл бұрын

Thanks for watching

Never heard of that seasoning. Here in Oklahoma we use Head Country Seasoning and BBQ. I think it would be hard to beat.

@CowboyKentRollins

7 жыл бұрын

We sell it on our website, www.kentrollins.com

some people cook it for 15 to 18 hours, just letting you know..not saying your way is wrong or anything, you know I love you and your cookin

@CowboyKentRollins

7 жыл бұрын

Yep it depends on everyones method and fire box

You always make me so hungry haha, again awsome stuff going on here folks 👍

@CowboyKentRollins

6 жыл бұрын

Thanks Andrew for watching

@AgentMuffinMan9000

6 жыл бұрын

Thank you for posting and giving us a glimps into a really cookie cowboys life style and cooking methods! God bless you and have a great day sir !

Thanks Kent... nothing better than a super tender smoked brisket in my books! Pulled pork is great, but that beef is where it's at!

@CowboyKentRollins

7 жыл бұрын

Thanks my friend and I hope all is well

Beautiful Kent! Wish I could get you to let us all taste a bite of the brisket! Looked great!

@CowboyKentRollins

7 жыл бұрын

Thanks Roger

Looks great!! Need to make the time to do one myself here soon.

@CowboyKentRollins

7 жыл бұрын

Thanks Arnie for watching

I so need one of those in my yard

What I'd love to see is a homemade barbecue sauce. Give me a sliced brisket sandwich with a good sauce that didn't come from a bottle, a Shiner Bock, and I've got dinner. Family and friends come together over a good meal, and you know you've done a good job of it when everyone's asking you about it.

@CowboyKentRollins

7 жыл бұрын

Family, friends and food it don't get know better than that

Gonna try this, looks juicy and tender

How could you give a thumbs down to this man his food is better than any restaurant any where I promise!!!!

@CowboyKentRollins

6 жыл бұрын

Thanks Jonas

Your method sounds like an inverted Texas Crutch, where you smoke for a few hours first, then wrap it for the last several hours to finish. Also, Texas brisket is cooked fat side up to let the fat melt through the meat. Yours in the pan soaks it up from the bottom. Thanks for your take on brisket! Looks delicious!

@CowboyKentRollins

7 жыл бұрын

Thanks Jeff

Lime juice sounds awesome. I got to check that out

@CowboyKentRollins

6 жыл бұрын

It works well

Awesome Video Thanks for sharing👍👍 Brisket looks great

@CowboyKentRollins

6 жыл бұрын

Thanks Rick

Wish I could taste it, that's also what we did a lot of when caterering. Many pounds cooked in my slightly smaller dragon. Great video.

@CowboyKentRollins

5 жыл бұрын

Thanks Ron, seen a lot of them I have

That offset will last for ever. Nice one! wish it could tell all the cooks off stories. i made one out of 36" casing . it will out last me, my kids and there kids too. i use drawl works chain leaks for hinges made the grill out of 3/8" rebar. reason i made it for whole hogs or venison I never throw away ANY BROTH i make tamales from it gravy all sorts of things

Beautiful smoker sir

You the man!

I built a Stainless Steel cooker. 16" × 26". Works mighty fine!