Direct Heat Brisket on the Chudbox | Swine & Bovine Barbecue
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Пікірлер: 34
@Tbone84_Ай бұрын
That chicken was 10+ I can tell just by looking at it👍
@craigjohnchronicles25047 ай бұрын
Brisket. Onion. Bread. = brilliant eats. It's like a direct heat brisket burger...without grinding the brisket. This is on my "to-do list".
@mikebird51482 ай бұрын
Your videos are just as good as the big KZreadrs! Probably even better, I don't know why you don't have more subscribers?!?! Your videos are awesome and the camera is awesome, along with your trimming! I've learned a bunch from you brother, you definitely deserve more subscribers! They will come
@swinebovinebarbecue
2 ай бұрын
I appreciate it, Mike! Thanks for the kind words and for watching
@user-yk4hm2mr3n9 ай бұрын
Wow, would’ve never thought to do a brisket like this! Great job Drew
@nordicwilly665011 ай бұрын
Really liking your videos, especially the candidness of the pros and cons. Fantastic color on that brisket. One suggestion - What about using indirect two-zone cooking (w/ charcoal piled on one side) for second half of the cook to avoid too much direct heat?
@swinebovinebarbecue
11 ай бұрын
I think you’re onto something with the two zone for the second half of the cook. I considered it but went over the coals the whole time. Next time I’ll give it a shot
@hojobbq11 ай бұрын
Looks great drew - I did a 12 pound clod on my hill country style cooker - only took that to 180 since it’s a leaner cut of meat - and then did a 12 hour hold at 145 in my turkey roaster - so I think the long hold would help - my clod was very moist and tender - great content as usual !
@swinebovinebarbecue
11 ай бұрын
Thanks! Definitely think an overnight rest would do some good
@THutch55611 ай бұрын
Great Cook Drew! Looks great. Really enjoy the hill country style of barbecue videos. Only thing maybe different next time, would be a long heated rest, that would help because of the shorter cook, It didn’t have enough time to break down the collagen and turn it into gelatin. I’m sure you already know, but a brisket (or any large cut of meat) that reaches, (say 205° etc.) in a shorter cook time, (like six hours) is nothing like a brisket that reaches 205 in 14 hours. The shorter cook time just doesn’t spend enough time breaking down collagen into gelatin and rendering fat. The same way a lower and slower cook does. So the long heated rest may have helped with that. Regardless, awesome cook! Looked great.
@swinebovinebarbecue
11 ай бұрын
Definitely will do a heated rest next time. Agree that it will help. Appreciate you watching and commenting!
@chadcooper734810 ай бұрын
Maybe throw a couple of chunks of wood to the sides of the burning charcoal to get some smoke flavoring? I haven’t done a direct heat brisket, so I’m just thinking out loud about what I’d try if I was missing some smoke flavoring.
@narbekalantarians626911 ай бұрын
I'm surprised how well that turned out, being used to it cooked on offsets. I might try a chuck roast like that sometime. The mop sauce is def crucial.
@ffwoozy4911 ай бұрын
Best video yet always look forward to your content!
@blakebarnett460411 ай бұрын
Looks awesome Drew!!!
@user-df4bl6eo2tАй бұрын
Have you looked into Pitmaker GRILL-MEISTER when considering the Chud box? Adjustable fire box brings some options to cooks. Appears to be similar box depth. Thought?
@Trumpetmaster7711 ай бұрын
Great cook, thanks for sharing!
@rainasue11 ай бұрын
So glad you used a mop sauce for this. That was one of the big things I was curious about after watching Brad's direct heat brisket video. Obviously you'd start to lose some of the time benefits of direct heat, but I wonder if it'd be better if you cooked it at 225.
@swinebovinebarbecue
11 ай бұрын
I do think more time at a lower temp would help
@SuperPfeif11 ай бұрын
Great video man
@toddschultz747711 ай бұрын
Good stuff
@grahamhawes70894 ай бұрын
Interesting cook, thanks for sharing. I recently did direct heat ribs and enjoyed them - a much cleaner, porky flavor. This method seems better suited to the point rather than the flat. I also wonder if a rest (just a couple hours, nothing like overnight) would help with the fat rendering. Flats are always nice for grinding into burgers or sausages.
@swinebovinebarbecue
3 ай бұрын
Agreed, it’s tough to take care of the flat when it’s exposed to direct heat for a long period of time. I’ll likely try again and position the coals to the side for most of the cook so it’s not directly above the heat
@JeffWhite4172 ай бұрын
We used @gatewayDrumSmokers for years on the KCBS circuit and these direct heat smokers cook like they do. We wrapped ours after we got the right color and never had any drying issues. We also turned/spun our brisket like a clock instead of turning it over. Great video and love the look of this brisket. Thanks for posting. I'm getting my first direct heat smoker next week from @TexasRanchGrills and looking for intel.
@swinebovinebarbecue
2 ай бұрын
That’s some great insight. Thanks for taking the time to comment. I will have to try your method out next time I do a direct heat brisket
@ethanmyers900011 ай бұрын
Your a BOSS!
@BabyDiego1059911 ай бұрын
Like the video. I don’t think I’d ever do a direct heat brisket though, you pretty much nailed it as to why I wouldn’t do it. Comes out too dry.
@kdranchaz324011 ай бұрын
How many pounds was that brisket? I’d say the plus (6 hour cook) outweighs the minus (dry edges). Great job!
@swinebovinebarbecue
11 ай бұрын
I believe it was just over 12 pounds
@kdranchaz3240
11 ай бұрын
Good to know…thank you! I have the newest Mini Chud Box and I absolutely love it! It won’t take the place off my offset but it’s absolutely taking place of all my other cookers!
@napoleonwilkie498511 ай бұрын
add a little beer and glaze with ho ey or maple syrup.
@swinebovinebarbecue
11 ай бұрын
Like the beer idea. Avoided sugars since they could burn. May give it a shot next time
Пікірлер: 34
That chicken was 10+ I can tell just by looking at it👍
Brisket. Onion. Bread. = brilliant eats. It's like a direct heat brisket burger...without grinding the brisket. This is on my "to-do list".
Your videos are just as good as the big KZreadrs! Probably even better, I don't know why you don't have more subscribers?!?! Your videos are awesome and the camera is awesome, along with your trimming! I've learned a bunch from you brother, you definitely deserve more subscribers! They will come
@swinebovinebarbecue
2 ай бұрын
I appreciate it, Mike! Thanks for the kind words and for watching
Wow, would’ve never thought to do a brisket like this! Great job Drew
Really liking your videos, especially the candidness of the pros and cons. Fantastic color on that brisket. One suggestion - What about using indirect two-zone cooking (w/ charcoal piled on one side) for second half of the cook to avoid too much direct heat?
@swinebovinebarbecue
11 ай бұрын
I think you’re onto something with the two zone for the second half of the cook. I considered it but went over the coals the whole time. Next time I’ll give it a shot
Looks great drew - I did a 12 pound clod on my hill country style cooker - only took that to 180 since it’s a leaner cut of meat - and then did a 12 hour hold at 145 in my turkey roaster - so I think the long hold would help - my clod was very moist and tender - great content as usual !
@swinebovinebarbecue
11 ай бұрын
Thanks! Definitely think an overnight rest would do some good
Great Cook Drew! Looks great. Really enjoy the hill country style of barbecue videos. Only thing maybe different next time, would be a long heated rest, that would help because of the shorter cook, It didn’t have enough time to break down the collagen and turn it into gelatin. I’m sure you already know, but a brisket (or any large cut of meat) that reaches, (say 205° etc.) in a shorter cook time, (like six hours) is nothing like a brisket that reaches 205 in 14 hours. The shorter cook time just doesn’t spend enough time breaking down collagen into gelatin and rendering fat. The same way a lower and slower cook does. So the long heated rest may have helped with that. Regardless, awesome cook! Looked great.
@swinebovinebarbecue
11 ай бұрын
Definitely will do a heated rest next time. Agree that it will help. Appreciate you watching and commenting!
Maybe throw a couple of chunks of wood to the sides of the burning charcoal to get some smoke flavoring? I haven’t done a direct heat brisket, so I’m just thinking out loud about what I’d try if I was missing some smoke flavoring.
I'm surprised how well that turned out, being used to it cooked on offsets. I might try a chuck roast like that sometime. The mop sauce is def crucial.
Best video yet always look forward to your content!
Looks awesome Drew!!!
Have you looked into Pitmaker GRILL-MEISTER when considering the Chud box? Adjustable fire box brings some options to cooks. Appears to be similar box depth. Thought?
Great cook, thanks for sharing!
So glad you used a mop sauce for this. That was one of the big things I was curious about after watching Brad's direct heat brisket video. Obviously you'd start to lose some of the time benefits of direct heat, but I wonder if it'd be better if you cooked it at 225.
@swinebovinebarbecue
11 ай бұрын
I do think more time at a lower temp would help
Great video man
Good stuff
Interesting cook, thanks for sharing. I recently did direct heat ribs and enjoyed them - a much cleaner, porky flavor. This method seems better suited to the point rather than the flat. I also wonder if a rest (just a couple hours, nothing like overnight) would help with the fat rendering. Flats are always nice for grinding into burgers or sausages.
@swinebovinebarbecue
3 ай бұрын
Agreed, it’s tough to take care of the flat when it’s exposed to direct heat for a long period of time. I’ll likely try again and position the coals to the side for most of the cook so it’s not directly above the heat
We used @gatewayDrumSmokers for years on the KCBS circuit and these direct heat smokers cook like they do. We wrapped ours after we got the right color and never had any drying issues. We also turned/spun our brisket like a clock instead of turning it over. Great video and love the look of this brisket. Thanks for posting. I'm getting my first direct heat smoker next week from @TexasRanchGrills and looking for intel.
@swinebovinebarbecue
2 ай бұрын
That’s some great insight. Thanks for taking the time to comment. I will have to try your method out next time I do a direct heat brisket
Your a BOSS!
Like the video. I don’t think I’d ever do a direct heat brisket though, you pretty much nailed it as to why I wouldn’t do it. Comes out too dry.
How many pounds was that brisket? I’d say the plus (6 hour cook) outweighs the minus (dry edges). Great job!
@swinebovinebarbecue
11 ай бұрын
I believe it was just over 12 pounds
@kdranchaz3240
11 ай бұрын
Good to know…thank you! I have the newest Mini Chud Box and I absolutely love it! It won’t take the place off my offset but it’s absolutely taking place of all my other cookers!
add a little beer and glaze with ho ey or maple syrup.
@swinebovinebarbecue
11 ай бұрын
Like the beer idea. Avoided sugars since they could burn. May give it a shot next time
The taxi driver was the dad in Family Matters!
Looks burned and dry.