I’ve watched this video an unhealthy number of times! Can’t get enough of it. This is perfection.😅

This dude had me!! At the beginning like what!!!!! 🔥🔥👍🏾👍🏾👍🏾❤️❤️❤️❤️❤️✅✅✅✅✅

This was definitely the most detailed well-presented video on smoking a brisket this is the first time I'm smoking a brisket and I want to make sure I do it right. Randy was awesome

Went through countless videos and then decided this looked the best. And wow, we were blown away by the results. This was the first time for my partner and I to use kamado and coal and smoke a beef brisket. I did read the recipe maybe a million times while prepping and throughout cooking, but i have to say when we sliced into that piece of beauty, it was all worth it

Hell yes, great stuff!! Awesome video, beautifully done brisket and my FAV burnt ends!

@BBQGuys

6 жыл бұрын

Thanks Red! Now I want more burnt ends.

Wow! that was awesome!! instant subscribe👍😎

Cheers for this, will be smoking a brisket tomorrow on my XL ... totally psyched!!

@BBQGuys

6 жыл бұрын

Best of luck! Cheers Felix.

Looks amazing! Wonderful job!

@BBQGuys

6 жыл бұрын

Thanks Erin!

What an incredible voice you have! Wonderful job narrating your video!

Great stuff. Sharpness and lighting of the video was awesome!

@BBQGuys

4 жыл бұрын

Aw, thanks we try! We think 4k was invented for food :)

I’ve been looking for a video that really motivates me to go ahead and do a Brisket. I think I found it. Excellent Video. Not sure your name man .. but you really killed it!!! Thanks!!

Awesome Brisket Randy, can´t wait to start my first one. My Oval XL will arrive on Monday and I am so excited... Greetings from Germany!

@BBQGuys

6 жыл бұрын

Thanks! You should be excited... the Primo Oval is a joy to cook on! Cheers & best of luck smoking the brisket.

Amazing. 👍

Love the pink floyd shirt ! Just got a ceramic grill buddys gave me hell for my pellet grill. Aka easy bake oven. Great video that brisket made my mouth water. Thank for the video and keep grillin.

@BBQGuys

3 жыл бұрын

Rock on!

Love the bits and ends.

@BBQGuys

3 жыл бұрын

Thanks!

Wow... downright perfect

@BBQGuys

2 жыл бұрын

Thanks for checking it out!

Great, looked really juicy and tender. Merry Christmas, off to the grill!!!!

@BBQGuys

3 жыл бұрын

Thanks! You too!

That looks awesome.

@BBQGuys

3 жыл бұрын

It is!

This is amazing 😮

@BBQGuys

5 жыл бұрын

Glad you enjoy!

Great video !

@BBQGuys

6 жыл бұрын

Thanks Dave!

Nicely done!

@BBQGuys

3 жыл бұрын

Thanks!

Damn !!! That's a good looking brisket !!! Great cook !!

@BBQGuys

5 жыл бұрын

Thanks Henry! It was indeed delicious. Can't wait to do another one.

@henryratajczak3071

5 жыл бұрын

@@BBQGuys I'm very interested in a new Komado type grill

Great video! Fun to watch, really well produced, and you introduced yet another critical function for bourbon. The only issue I have with this approach is I’d probably burn my face trying to drink hot meaty bourbon out of the drip tray during the smoke.

@BBQGuys

3 жыл бұрын

Thanks for watching!

I've had my Primo XL for 8 years. Love it for the things I use it for but I never was able to accept the briskets it turned out compared to what my stick burner turned out. I will be doing an over night brisket that will be the best of both worlds tonight. First 7-8 hours on the stick burner to set the bark and that beautiful smoke ring, then move it to the Primo at 210 degrees for 5 hours of sleep. The Primo is the best wing cooker, whole chicken cooker on earth. Cannot find a better way to cook a Prime Rib. Great for ribs. Great for high heat searing. I just cannot compare the brisket and butts it turns out to those from my stick burner.

@BBQGuys

6 жыл бұрын

Mmm I bet that Prime Rib is incredible! Best of luck with the combo method, I am sure it will taste delicious.

why am I watching these videos in the morning?

@BBQGuys

4 жыл бұрын

Hm...you must be hungry!

The title of this video should be, "How To Lead a Vegan to Salvation"

I need a cigarette..

@PotatoWhyKid

2 жыл бұрын

LOL “Brown chicken brown cow.”

Great looking brisket mate! had my mouth watering! :D

@BBQGuys

6 жыл бұрын

Thanks!

Geez Randy you really did it this time! A huge brisket and using Bulleit bourbon? Man that's going for the good stuff (personally I'd be drinking that Bulleit and tending that fire the whole 8 hours :-)

@BBQGuys

3 жыл бұрын

Greg! Randy here. That was like a 14 hour smoke, you better believe I dipped in! Thanks for watching man!

@grega1207

3 жыл бұрын

@@BBQGuys That explains why the bottle was nearly empty when you poured the rest into the pan! Gotta keep the chef hydrated too :-)

When you say 275-300, would you follow the dome thermometer or your ambient grill probe?

looks delicious! 👍🏻

@BBQGuys

6 жыл бұрын

Thanks Nayda!

keep making good content 🙂

@BBQGuys

5 жыл бұрын

Thanks, we will!

Very good informative video thank you. If the brisket is half the size of what you've got would the cooking time be half as well on average?

@BBQGuys

5 жыл бұрын

For a brisket half this size, I would shoot for about a 6-8 hour cook. I've even smoked 5 lb briskets at 8 hours with awesome results.

Would you recommend following the same steps and temp recommendations (for the grill temp) for the Kamado Joe grill?

@BBQGuys

5 жыл бұрын

Yessir! If you have a smaller cut and the time on your hands, you can go lower than we did here - 220F is always a great range as well. KJ is a great cooker, you will get awesome results!

I've noticed too that I have better results with temps at 300, it seems to melt the fat better. It's ironic because when I first started smoking I couldn't control the temps well and I always overshot, to 300 when attempting 225, however my briskets were amazing. Now that I know the grill better and have a constant 225, they are drier... Very fitting "mood music"

@BBQGuys

3 жыл бұрын

Thanks for watching!

Geez brother, that brisket cost big money once you throw in all that bourbon! Looked good though!

I'm hungry as hell now ... .. lol

@BBQGuys

2 жыл бұрын

Sorry! LOL

When you have the pit temp probe in, do you go by that reading or the grill gauge? My grill surface temp is always higher.

@BBQGuys

3 жыл бұрын

I always go by the Pit Temp. Grill gauge can be way off. It is normally just a guide, and not gospel.

That's that fall apart brisket right there!

@BBQGuys

4 жыл бұрын

We try!

Is that a Yuengling? Nice job on the brisket!

@BBQGuys

5 жыл бұрын

Yes, it was! Thanks, glad you enjoyed the vid.

That sure was a pretty Oval XL. The brisket looks great but I think I could find a better use of the Bourbon!

@BBQGuys

6 жыл бұрын

Love that Primo! Thanks for watching!

Was this a prime brisket? Did you probe the flat to make sure it was tender at the end? Also, did you have to put it in a cooler for the carryover time?

@BBQGuys

4 жыл бұрын

Unfortunately it was not prime, that was choice. I probe the brisket at the thickest part of the flat as well as the thickest part in general, didn't have the probe in the entire cook, just the towards the end. I did not do the cooler method on this cook, just double wrapped in foil and rested for about an hour.

Your killing me. Looking good. I swear the smoke almost came through my phone.

@BBQGuys

5 жыл бұрын

We need that technology.. also the ability to send samples through the phone :)

Nice video man! I have been having my doubts about the ability of my ceramic grill to produce a good brisket. This restored my confidence. I am going to try it again. This time i will put liquid in the drip pan. It is also very difficult to keep the cooker at around 250 or lower. Was your cook closer to 300 degrees the whole time?

@BBQGuys

6 жыл бұрын

Glad you enjoyed it! Yeah, I smoked this around the 300F range, but you should be able to cruise around 225 if you dampen the vents down enough. The main thing is not overshooting the temperature during the preheat. Because the ceramics absorb a lot of heat at first, it is misleading to look only at the hood temp probe. It helps to put an additional probe at grid level to have a more accurate reading. Once you are nearing target temp, start closing the vents down until it stabilizes where you want it. Way harder to take the temp down once the coals are screaming hot. Do you have heat deflector over the coals? That is a huge help.

I used to demo Primo's. They really are the best due to that shape. Well done

@BBQGuys

6 жыл бұрын

Love that grill for sure! Thanks!

After the wrapping and knowing that not only temperature is the key to take it out from the pit, but what is the aprox meet temperature to take it out

@BBQGuys

3 жыл бұрын

Hey, you are shooting for 200F when it is done. You can wrap around 170F and let it cruise until it hits 200F.

Great timing on this video. I am trying to decide if I should invest in one of these or another brand. Thanks!

@TheRealJoeyB

6 жыл бұрын

Shawna Wolfe i have the Traeger Timberline 1300, can do eight 16 pound briskets...it is 700 more, but in two real cooks, it would pay for itself...im gonna go get 4 bone in chicken thighs, it will cook this little amount of food to perfection as well...my icon is a pic of the smoker... The Real JoeyB Dallas Fort Worth Texas USA utilizing the Traeger Timberline 1300

@thewolfethatcould8878

6 жыл бұрын

I'm just making the switch from gas grilling. I'm super excited.

@TheRealJoeyB

6 жыл бұрын

Shawna Wolfe start slow then, have 2 weber kettles. 22.5 inch, each...you will learn a lot from a kettle, including heat control...once you master a 22.5, you got it....just remember, it wont come over night...lots of variables cooking each time... If you have questions joeyb1977@gmail.com drop a line on what you are thinking about doing ...

@BBQGuys

6 жыл бұрын

Glad it helped! Let me know if you have any questions :)

@BBQGuys

6 жыл бұрын

The Timberline is a great grill as well.. certainly love the amount of space!

Amazing, the hardest part is to wait jajaja

@BBQGuys

4 жыл бұрын

We feel your pain.

Sold!!

@BBQGuys

2 жыл бұрын

Right on!

can I ask if you add some liquid when going with the aluminium heavy foil? if yes what and how much?

@BBQGuys

6 жыл бұрын

No, that was just the moisture that accumulated under the foil. No liquid added other than the drip pan that it smoked over until that point & the mist from the spray bottle.

🤤🤤🤤🤤

Im considering buy a smoker , can any1 answer me this , this type of smoker how do u add fuel it the smoker once its started? Or do u not need to add more coals or wood

@BBQGuys

3 жыл бұрын

You shouldn't have to add anything during the cook.

Did you use 50/50 on the bourbon and apple juice mix? And how about the apple cider spray?

@BBQGuys

5 жыл бұрын

50/50 water and apple cider vinegar for the spray. Pan 50/50 bourbon and apple juice, yes. You can always top it off with more apple juice throughout the cook if you want to save the bourbon for drinking. :) Here is the printable recipe: www.bbqguys.com/bbq-learning-center/recipes/smoked-brisket?

Hot do you like the Hot & fast method compared to low and slow? Do you feel one is superior to the other?

@BBQGuys

6 жыл бұрын

If you got the extra time, I still love low and slow. I like how it gives a little more time for the fat to render in the thicker areas.

one question, how you add more charcol? it takes 9 hours

@BBQGuys

4 жыл бұрын

I have actually gone 12 hours without refueling. Of course this depends on the temperature you are cooking at and how much fuel you can hold at once.

haha love the porno music. nice touch!!

Quick question, I was told, in a kamado grill, to always go fat down, because the fat layer protects the meat from the direct source of heat underneath. that is not an issue with offseat smokers. Here, you put fat side up. Any differences?

@BBQGuys

5 жыл бұрын

Yes, the great debate! On this setup, because I had heat deflectors as well as a water pan to diffuse the heat and add moisture, I went fat side up. I thought of it as more of the best of both worlds, self basting with fat cap on top and moisture protection from the water pan on bottom. I could totally see fat cap down being a solid bet in other scenarios where you don't have room for a water pan and whatnot.

@klausbarretta9688

5 жыл бұрын

Congrats, escelent results! I go allways Fat cap down which for me produces a more intense smoke ring when you cook with oval ceramic grills. Fat cap down with a water pan results a good moisture and prevents variation on temp and bad smoke when fat drips runs over deflectors.

How do you get a thicker line of smoke? Using this smoker?

@BBQGuys

4 жыл бұрын

Since it is a Kamado, you could add more wood chunks throughout the cook if you see the smoke lessening. But be warned, during a Brisket cook you do not want smoke for the full long cook. It can cause the meat to become over smoked, which is not tasty. This one got plenty of smoke flavor, in our opinion.

@JesusMoreno-js5cv

4 жыл бұрын

Thanks for replying. I been always smoking all 8 hours with full mesquite wood. Thanks for the tip I'll try that

What is the meet temperature you reach before you do the wrapping?

@BBQGuys

3 жыл бұрын

You typically want to reach 180 degrees.

@davidayala4000

3 жыл бұрын

@@BBQGuys Tks a lot! Then after the wrapping and knowing that not only temperature is the key to take it out from the pit, but what is the aprox meet temperature to take it out?

This looks good, but before I try it I have to ask...... won't the bourbon fumes ignite and the bourbon burn if you pour it into the smoker drip pan surrounded by hot coals?

@BBQGuys

4 жыл бұрын

The smoker is not at a high temp, and you have the heat deflectors + drip pan to catch it. Just make sure to pour into the drip pan and not directly on the coals, and you will be all good. Cheers!

how often do you have to redo the coals?

@BBQGuys

3 жыл бұрын

After each cook.

Great vid...do you ever inject briskets, and if so, what do you use? 'Cue on, my brother!

@BBQGuys

5 жыл бұрын

Thanks Mike! I really don't tend to inject them, I like the classic flavor of the bark/ smoke/ meat :)

@whipple1062

5 жыл бұрын

@@BBQGuys Thanks! Did a Tri-tip on the 'cue last night...rubbed only with salt, cracked pepper and a little cayenne. Cooked at 280 deg until 135 internal. Sure glad I'm a carnivore!

@BBQGuys

5 жыл бұрын

@@whipple1062 Yum! Cheers to carnivore livin'!

Came for the #meatporn, leaving satisfied...

@BBQGuys

4 жыл бұрын

Stop by anytime ;)

did you ever have to add more lump charcoal or wood chunks???

@BBQGuys

3 жыл бұрын

You shouldn't have to!

@chrisdelatorre2560

3 жыл бұрын

@@BBQGuys thanks!

4:57... Brown Chicken Brown cow....

@BBQGuys

4 жыл бұрын

Our thoughts exactly!

Anyone know how to keep the flat part from drying out?

@BBQGuys

4 жыл бұрын

It is indeed a bit difficult to keep from drying out for your choice or select cuts. Of course, Prime is the preferred. But definitely use the wrap method, possibly even inject the flat to help from drying out!

I thought you were going to cook the large brisket..... oh wait! 🤪

Hi, do you prefer kamado PRIMO o kamado BIG JOE III?

@BBQGuys

3 жыл бұрын

We rank the Big Joe higher!

Gets pretty sensual there toward the end.

@BBQGuys

4 жыл бұрын

Can't hide our love for brisket!

What got joe dirt to do a cameo excellent

@BBQGuys

3 жыл бұрын

LOL, Randy here. Haven't heard that one before, but I'll take it. Cheers and thanks for watching.

Finally Beef which isnt RARE

@BBQGuys

3 жыл бұрын

Right on!

I can think of a better use of a bottle of Bulleit than the drip pan....

@BBQGuys

4 жыл бұрын

Try it! The flavor is incredible.

this question is for anyone who has experience smoking a brisket on a kamado. how long are you getting your chunks to smoke for? if i put in as much as this guy did they stop smoking after about half an hour. it doesnt really matter how much i put in, where i place the chunks or even what temp the kamado is at (within brisket smoking temps). Im not getting the smokiness Im looking for, even with hickory chunks.

@BBQGuys

4 жыл бұрын

From our experience when you don't see thick, super visible smoke you can still be getting plenty of smoke flavor over the course of the cook. With a long cook like a brisket, you don't want to keep loading it down with wood the whole time and over smoke it. That being said, smoke likes to stick to wet things and cold things. If you keep the outside of the brisket moist you'll get better smoke adhesion.

did you add any more charcoal

@BBQGuys

3 жыл бұрын

We did not!

You that you used apple cider and bourbon for the juice. Was it cider or apple cider vinegar?

@BBQGuys

3 жыл бұрын

Hey Steven, Randy here. Sorry for the confusion. That was indeed apple cider vinegar.

@stevenadinolfisr9820

3 жыл бұрын

BBQGuys I can say this Randy. I followed your recipe to the letter except for the Apple cider vinegar and bourbon and my brisket was perfect. Best tasting brisket I have ever ate. Next time I will use the bourbon and apple cider vinegar. Thanks

You all don’t play!

@BBQGuys

6 жыл бұрын

Thanks for stopping by man!

now the hardest part is WAITING

@BBQGuys

3 жыл бұрын

You are so right!

Did you inject this brisket in the vid?

@BBQGuys

4 жыл бұрын

No injection, just seasoning on the outside and waterpan. Cheers!

What am I doing here?! I wasn't even hungry!

@BBQGuys

6 жыл бұрын

We welcome the hungry and the non hungry to come appreciate the brisket view.

Not a great smoke ring though. This is my issue with these style smokers - you can’t add wood throughout the cook to get a decent stick-burner style amount of smoke.

@BBQGuys

3 жыл бұрын

May take a time or two to get the smoke ring perfected!

Nice job. I think you should have poured the beer into the drip tray and sipped the bourbon throughout the cook...

@BBQGuys

3 жыл бұрын

Thanks for the tip!

Too bad you didn’t mention what Temp you wrapped at.

@BBQGuys

2 жыл бұрын

Once the brisket reaches an internal temperature of 180°F, generously spray the brisket, remove it from the grill, and wrap it in heavy-duty foil.

You only loaded the grill with coal one time and it lasted 10 hours? That is impressive.

@BBQGuys

6 жыл бұрын

Yeah man, Kamados are crazy with their insulation.

@glansberry

5 жыл бұрын

Which brand of lump coal do you recommend in the Oval XL? Thanks.

Why waste good bourbon in the drip pan?

Got 50 vegans here y'all

Didn’t get the common courtesy of a reach around but that’s okay. My god.

@BBQGuys

2 жыл бұрын

No comment.

Don't know if I should be aroused or hungry....

Best part is right after the 5 minute mark when the porn music kicks in.

@BBQGuys

3 жыл бұрын

Love to hear it!

You lost me at apple chunks for brisket then you added liquid. Kamado grills hold so much moisture it's not needed.

@BBQGuys

6 жыл бұрын

Yes Kamados hold a lot of moisture, but I like the water pan to add an additional shield to the meat, as it is easiest to mist the top side with apple cider.

Man... that's some serious meat porn! Awesome vid!

I cannot believe you wasted Bulleit bourbon in your drip pan, this is madness!

@BBQGuys

6 жыл бұрын

We agree.. but that was what we had on hand that day. I was just anxious to get the pit started!

9

This music, imagery, and overall mood just reminds me of watching porn…

@BBQGuys

2 жыл бұрын

Not sure we can comment on THAT! lol