Army retired Veteran here thank you for your support 🦅🇺🇸 Sir. it’s always fun to watch your shows thanks for posting.

@carolyngordin6091

3 ай бұрын

THAT ILLEGAL BEAGLE

@jennifergriffith4919

13 күн бұрын

Thank you for your service

I’m a fair cook. I’ve used a few of the recipes you have posted. It’s always amazing. Us Okies, have to stick together. Your original seasoning is definitely worth getting.

@CowboyKentRollins

Жыл бұрын

So true!

@winniethepoohandeeyore2

Жыл бұрын

Mangum here and you got that right

@CHICOB4261

Жыл бұрын

I just used up the last my “cowboy Kent Rollins seasoning “ this past weekend time to order more!

@BigboiiTone

Жыл бұрын

I've never tried Ken's signature blend. Is it good??

@johnhancock2489

Жыл бұрын

@@BigboiiTone it is very good and can be used on about anything.

Great video Mr. Rollins and a Great looking brisket. I picked up some good pointers from the video too that I'll use on my next brisket. As a 27-year Army vet I appreciate your support to the military and veteran community. God bless you and your family.

Man, I appreciate the military shout out, God bless my friend

@CowboyKentRollins

Жыл бұрын

We appreciate your service and thank you for watching

OK - add some slaw, some beans and a slab o' fresh white bread....... mercy me, heaven on Earth for sure. Thanks for the tips on that bovine goodness, brisket.

@CowboyKentRollins

Жыл бұрын

Thank you for watching

People say smoking is bad for you. All I know is smoked brisket tastes amazing!

Texas Method of Smoking Briskets Apply a 50/50 mix of Course Salt and Black Pepper . Get the Smoker Temp up to 225-250 degrees F and place the Brisket FAT CAP Up with the point towards the fire source and the flat away from the fire source. Smoke cook at 225 to 250 degrees for 4-5 hours. Remove when it stalls at 165 degrees F and double wrap it in Red or Pink Butcher paper and then place it back on the grill of the Smoker unit and insert a Meat Probe Temp gauge and continue to cook another 3-5 hours or until the Temp reaches about 210 to 225 degrees. Then remove from the smoker unit, leaving it still wrapped in the butcher paper, wrap it in an large clean bath towel and place it into the bottom of an insulated cooler chest and let it rest for about 2 hours more before unwrapping , slicing and serving. Rule of thumb is 60 to 90 minute per lb. , so a 10 lb Brisket would a cook time of at least 10 hours ! Never inject, marinade or sauce a Brisket !!

BTW: I am 50 Years Young, and this is how I learned to cook! Not by Social Media, or TV... But by Cook Books (Ms Betty CR) and our Family, Friends and Elders. * I hope (My hope) is the youngsters can appreciate "REAL DEAL" - God Bless those ads of Quick FIX meals. But our taste buds aren't capturing the true HOME COOKED MEAL with "QUICK FIX" - Thank you again!

@CowboyKentRollins

Жыл бұрын

Had great teachers I did

Last tome I was this early to a Kent Rollins video, my mom still wouldn't let me use a knife.

@mandolinman2006

Жыл бұрын

Funny seeing you here.

@ModelA

Жыл бұрын

@@mandolinman2006 I have been subscribed to Kent since way back before he even had 100K subscribers.

@derekdonnell6503

Жыл бұрын

😆😆😆!!!

can't tell you how much I appreciate your hat tip to our soldiers and vets, I saw what some of the men I took the torch from went through, U.S. Army 1982-1986 and those young folks that took the torch from my gen are absolutely AWSOME

@CowboyKentRollins

Жыл бұрын

We owe you and them so much

My dad learned to smoke meat from a library book in the pre-Internet days, and he taught me. Every added step or ingrediant is an additional chance to screw up a perfectly good barbecue. Less really is more.

I Love Living in Oklahoma God Bless America

@CowboyKentRollins

Жыл бұрын

Yep and God bless you

I totally like how you emphasize things that are made in the US. Self reliance and helping local businesses that source internally is what should be supported all throughout the world.

Kent, you remind me so much of my father-in-law. One of the greatest men I’ve ever had the honor of knowing. You get so much joy from your cooking, because it brings others joy. Thank you and Shannon for letting all of us join you.

The last brisket I smoked, (Hasty Bake Legacy) I saved all the fat trimmings and rendered down at 250 in the oven overnight. The rendered tallow makes the best hash browns! After I do my rub, the trimmed brisket goes into the refrigerator for at least 8 hours, and rests for 2 hours before getting near my smoker.

If there has been anything that I carry with me from watching your channel over the years Kent. It's that the richness of life can be tasted in every bite of a well-crafted meal, regardless of it's price tag.

@CowboyKentRollins

Жыл бұрын

We thank you for watching

We can see the Beagle is starving around there😋, he's doing a fine job as long as nobody tries to take his first bite. The job on the brisket turned out really good Kent. Thanks for sharing with us. Stay safe and keep up the fun too. Fred.

@CowboyKentRollins

Жыл бұрын

Thanks Fred and he is always starving

Making my hubby watch this one! Otherwise I have brag rights on how to make a better brisket than he can!❤

@CowboyKentRollins

Жыл бұрын

Hope yall enjoy

The Beage sure loves that Brisket! He launched at Kent for that fat snack at the end there! Like Kent said it'll make you jump right over the moon!

LOVE SEEING THAT AMERICAN FLAG FLYING. WE LOVE YOU FOLKS! YES DOGS INCLUDED. THE DILLARDS FROM WENATCHEE WA.

Great video .. I'm turning 58 this friday might buy myself a bday brisket .. Rollins family thank you for always making Wednesday a better day

@brendasmiley6128

Жыл бұрын

Happy birthday🎉

@CowboyKentRollins

Жыл бұрын

Happy Birthday Bobby and thanks for always watching

@bobbymcquoid6791

Жыл бұрын

@@brendasmiley6128 thank you brenda .. very kind of you respect from Canada 🇨🇦

@bobbymcquoid6791

Жыл бұрын

@@CowboyKentRollins thank you brother.. missing one of your videos is like missing a campfire with nieghbors at the cabin ..

Praise the Lord pass the biscuits that brisket looks delicious

that beagle is your greatest dancing fan! Every time you bust a move, his tail gets a going!

Hi, from Lehigh Acres, FL (SWFL) - I am no means a Smoke Pit Master... I do have to say, "I do love putting a light base of mustard on my Brisket, Ribs or Pork, then adhere the desired seasoning, "Depending what choice/cut of meat." AMEN to your TECHNIQUE! God Bless!

@CowboyKentRollins

Жыл бұрын

Thanks for sharing! and for watching

Beag has that can do attitude there at the end! Made me laugh out loud. That meat was a work of art, wonderful result.

@CowboyKentRollins

Жыл бұрын

The Beagle is the real star

You are an American treasure Kent. Thank you sir.

@CowboyKentRollins

Жыл бұрын

Thanks for watching

My mouth was watering 2 minutes in the video.

Thank you for saluting our veterans.

@CowboyKentRollins

Жыл бұрын

We owe them so much

My dogs also hang around when I’m slicing brisket… they know! I like to see how other folks do it, I always learn something new.

@CowboyKentRollins

Жыл бұрын

Thanks, the Beagle and crew are always ready

@nitromartini1422

Жыл бұрын

I am just finishing up cooking some pork spare ribs and I have all my 13 dogs standing around waiting for something to drop. We are all watching the video.

We grew up in Texas Hill Country- Bandera, Tx. And grew up on mesquite and post oak. We did a trip to a friends in Kentucky a couple of years ago and found black locust wood and some mesquite really did the trick. Best results we ever found.

@Last_Chance.

Жыл бұрын

Post oak is my go to for smoking. That and apple wood

@mrexists5400

Жыл бұрын

I love mesquite, I was in boy scouts and every time we went out camping, there was only mesquite wood for fires. so it's not only the flavor, but nostalgia for me. Mesquite means "home" to me

@nitromartini1422

Жыл бұрын

Try scouting around central Texas creeks and streams and pick up all the pecan limbs that you can find. When you barbeque pork using mesquite, put lots of those pecan limbs all over the mesquite coals, then add the pork. Pecan smoked pork is better than hot sex. Try it; you might divorce your wife.

@VoodooViking

Жыл бұрын

@@nitromartini1422 apparently your doing the sex wrong man. 😆. I agree with ya, pecan is fabulous. Along with mesquite, post oak and a little soaked grape vine sporadically added. But that black locust man really notched and checked all the boxes. I’m serious when I say this, with a basic cinderblock smoker with tin on top. A full packers brisket, literally took 8.5 hrs. Plus sit time. And poured out juice. It was fantastic.

One of my first jobs ever, when I was 17, was trimming brisket at a place called Don's BBQ just outside Whitesboro Texas! Man oh man just the smell alone made me hungry! Heck just looking at this video is making me hungry!

@CowboyKentRollins

Жыл бұрын

Thanks for watching

@lisabishop133

Жыл бұрын

Lol, I thought you lived near me til I put my glasses on. Next town over from me is Whitesboro NY.

Loved the video but left out one important thing. How to slice it up. Makes a difference on how you cut it. Great video. Thanks

@CowboyKentRollins

Жыл бұрын

Thanks for watching!

Yes! Just what I’m craving. I’m starving for a brisket sandwich.

High up on my Bucket List is to Build me a Smoker, yes Sir! I love Smoked Meat and these are great Butchering Techniques that I'm missing! I love to Cook for more than just me and my dear old Mum in the Summer. Bless you Kent, so good to see you Bouncing back strong after your little Health related Hickup 🙏❤🇬🇧 Big hugs to you, Shan and the Taste Testers x

@CowboyKentRollins

Жыл бұрын

Thanks Greg and God bless you

@brainretardant

Жыл бұрын

I bought an old worn out.traeger that was rusted out. Cleaned up the auger and fan ordered a new ignitor and a stainless burn pot. I put the fire end of the pellet burning part into a 55 gal drum. It's not insulated , I'm still looking for one of those stainless single door beer coolers that has gone bad

You are the most frugal youtube cook I've ever seen. Most cooks have 10 different bgq grills

I tried this yesterday exactly the way you did and using your seasonings. I've never had a brisket turn out this good. It was great and everyone wanted to know my secret. I told them it was you, so you'll probably have some new subscribers. I have several more of your recipes to try and looking forward to them. Thanks to you and Shannon for all you do.

@CowboyKentRollins

9 күн бұрын

So glad you enjoyed

"Hardwood is a hard word" I'm dying. Definitely going to check out the seasoning and the cookbook. Love y'all.

this is so timely as i have a big flat in the smoker right now.

I LEARNED SOMETHING. SCHOOL WAS IN. R.R. BARBECUE PITS SEEM LIKE THE TRUTH. AND I LEARNED HOW TO TRIM A BRISKET. THIS COWBOY IS THE TRUTH. FACTS!!

@CowboyKentRollins

Жыл бұрын

Thanks for watching

I see CKR, I click! Simple as that!

@CowboyKentRollins

Жыл бұрын

Thank you for watching

Brisket is my very favorite BBQ.

I have quit trying to master a. brisket because of the price and the amount of trim waste. I remember when it was a cheap cut but that just shows my age. I have lust for the new Hasty Bake you have been featuring.. good video, great to see the taste testers on the job. God bless you and yours 😘😘😘

@markseaman4750

Жыл бұрын

Try a nice chuck roast as a substitute

@TheHuggybear516

14 күн бұрын

@@markseaman4750just roast isn’t much cheaper anymore!

I really enjoy these cooking videos, but the best part is when the Beag gets his share!! Just love those doggies!!!!!

I'd be lickin the table like Beagle too! Great tips Kent. It don't get any better!

@CowboyKentRollins

Жыл бұрын

Thanks for watching

Thank you good Sir for an amazing video. Going to be putting a 15 pound brisket on the smoker tomorrow night for our Independence day festivities the following day. Haven't smoked a brisket in some years so needed a recap and you delivered. Country folks can definitely survive. Thank you to all our actively serving, veterans, and those that gave all to allow us to be in the position to celebrate our great country.

@jamesdavis3851

10 ай бұрын

How'd she turn out?

@rickwyattdotnet

10 ай бұрын

@@jamesdavis3851 Everyone raved over it. Followed your directions to a T, Chef. Thank you so much. Looking forward to doing it again soon.

Awesome channel I'm learning so much. Mass thanks and God bless from Northern Ireland

@CowboyKentRollins

Жыл бұрын

Thank you so much

Your the best. Mr Rollins.

@CowboyKentRollins

Жыл бұрын

Thanks

Much respect sir , The best part of your video was your homage to our soldiers and the tip of your hat, You sir are a gentleman !

The longer you rest it the better. I have rested them for 24 hours in the cooler, or sometimes in an oven on warm. I split the flat from the point before slicing. Then you can slice both muscles exactly across the grain. It also gives a nicer presentation as you don’t have that huge intermuscular fat piece between the muscles. Excellent video, thanks for all the tips.

@CowboyKentRollins

Жыл бұрын

We thank you for wathcing

@jamezangel2482

Жыл бұрын

Ya in was really surprised he only rested it for 30 minutes. I’m not sure I can agree with that..

@JuanMartinez-df1lc

10 ай бұрын

24 hour rest that’s dumb sorry

@mguerramd

10 ай бұрын

@@JuanMartinez-df1lc Some very famous BBQ joints do it.

You know, you're right about mustard and oil preventing the seasoning and salt from penetrating into the meat. What I like to do is apply the rub, let it sit overnight (in the fridge of course), then slap on some mustard, and *then* some more rub. You'll end up with the most incredible crust that way, PLUS, a well-seasoned brisket, butt, or whatever you may be smoking!

@MikeR65

Жыл бұрын

That is absolutely not true!

@gumecindogarcia1070

Жыл бұрын

I'm gonna follow your plan on my next venison roast , not big but they cook pretty quick

@randytrashcan

Жыл бұрын

@@gumecindogarcia1070 Let me know how it turns out if you can remember to!

@Mr.Saltwater

Жыл бұрын

@@MikeR65 which part?

Hi Kent My wife and I have enoyed countless hours of your videos. Every one of your recipies I have tried has turned out nothing sort of fantastic. I know you like mesquite items. I am a professional woodturner and I make mesquite stemmed wine glasses, margarita glasses and champagne flutes. I would like to send you and Shannon a pair of your choice as my way of saying thanks for all the enjoyment the many hours of unique and humerous enterainment. We live about 40 miles south of the Red River so we fully understand the crazy weather our part of the world.

@CowboyKentRollins

Жыл бұрын

Thanks so much you can send us more info just emails us info@kentrollins.com

Thank you Cowboy Kent Rollins! With your help I finally cracked the brisket code! Your explanation and method translated to my Weber grill perfectly. I was able to keep a steady 250-280 temp, indirect heat, and 5 hours of mesquite smoke. Wrapped it and let it go another 4 hours at 250 and it was the best brisket I've certainly ever made. Cut like butter, perfect level of smoke. Many thanks!

There must be a thousand ways to trim and cook a brisket; but, when done right, there is nothing better. I am from the low and slow school; however Kent, your brisket turned out awesome. Thanks for you do for the rest of us.

Looks amazing. Now I would love to see you do some burnt ends.

@CowboyKentRollins

Жыл бұрын

We have a video on them as well

That thievin' Beagle never disappoints. A master of snitchery, he is. Mmmm I need me some brisket.

@rodneyclayton4108

Жыл бұрын

I was just thinking the same thing at the end of the video.

@CowboyKentRollins

Жыл бұрын

He is never going to miss out on a bite

I remember when you were thrilled to hit 2M a few months ago. Holy Corn Bread Spanky. your at 2.6M now. Thats awesome.

Man, I love me some tender brisket. Thanks for sharing

@CowboyKentRollins

Жыл бұрын

Thanks for watching

Now I'm hungry ,Great Stuff Kent love the meat wrapping , we did that while cooking a Turkey in a 10 pound Brown paper bag with no printing on it ,makes the best Turkey ever .

@CowboyKentRollins

Жыл бұрын

Good stuff

I've used this technique twice now and I'm pretty happy with the results. I have just one problem and that's the fact that I can get the brisket up to the 160° where I take it out and wrap it in a heavy butcher's paper but I can never get it up to 200 to 210° after that. About the hottest I've been able to get it is 180. That is with my smoker at between 300 and 350. I usually have a large brisket (18-20 pounds). The one I did yesterday came out great and was definitely a crowd pleaser

Them Puppy's said, that Brisket got some nice "Bark" .. Now please give us some!!

I made some nanner puddin and some of the cowboy coffee. Oh let me tell ya. The taste just brings a tear to your eye and makes ya thankful to be alive. All of your recipes are just incredible Kent,This brisket looks soooo good I can't wait to give it a go. God bless 🙂👍

@CowboyKentRollins

Жыл бұрын

Glad you enjoyed and God bless you

@corinenadell

Жыл бұрын

fesrhrdhdrh

@roamingcali

Жыл бұрын

The cowboy coffee was a life changer for me. I have been making my coffee that way since discovering Mr. Rollins two years ago. I will look up the pudding recipe.

Been cooking brisket for 30 some years i have never trimmed one just season and smoke never had any complaints from my family or clients but its just my way to each their own great video sir

Oooohhhhh my heavens Kent. This brisket has my mouth a waterin' I look forward to making this. Now all I need is the room for a smoker. 😂😂😢😢

Thanks for this video! There's so many complicated and scientific videos of cooking a brisket on KZread...it's not supposed to be rocket science...this is broken down that the average Joe can look like the cookout hero!

@CowboyKentRollins

Жыл бұрын

Glad it was helpful!

I have a friend right here in mexico who cooks brisket for events etc but he's kind of beginner. definitely i'm going to share with him these tips! thanks a lot for share cowboy Kent!!! Blessings for you all

@CowboyKentRollins

Жыл бұрын

That is awesome!

Oh my Mr. and Mrs.Rollins great video, I order all y'all cookbooks from Amazon can't wait till next week to receive them all. Thanks for the destressing it's always a pleasure to watch peaceful videos

@CowboyKentRollins

Жыл бұрын

Thanks so much

You waited until right AFTER I just made a brisket to post this. Oh, well I still have an extra in the freezer. God bless from Texas.

Love the Beag at the end. Reminds me of my lab trying smell treats off the counter!

@CowboyKentRollins

Жыл бұрын

He is sneaky

Well, let's talk about them cool, smoky video transitions! Thank you Kent & Shannon for another great episode! I feel like I'm cooking my 9k brisket, but you know I'm always eager to check my methods. I think I passed! From the trim, to the wrap to the rest in the cooler...check, check and check! Lol! That brisket was a thing of beauty! Ol' Beague playing like the shark in jaws to come up and snatch it out of your hand! Lol! That Red River Mudd was looking mighty good! I'd buy some on the name alone! Last, I am impressed with that smoker doing the job @ 250 degrees in 6 hours!?! Dang! I'm jealous, but I'm northern tier... Thank you all for what you do and God Bless!

@CowboyKentRollins

Жыл бұрын

Shannon does a great job editing

@terrencedragon3736

Жыл бұрын

@@CowboyKentRollins for sure

Doctor: "Sir, do you smoke?" Patient: "Yeah." Doctor: "Cigarettes? Marijuana?" Patient: "Mostly Brisket."

@blackdog850

Жыл бұрын

Lol! 😄

@suejohnson3972

Жыл бұрын

😋👍

@okielawnguy

Жыл бұрын

I’m using that next time. 😂

@newtonbrook

Жыл бұрын

good one.

@rodolfochavarriaga42

Жыл бұрын

Thanks for the big laugh 😃

My wife caught me drooling over the brisket. I’ll be just around with the dogs waiting on my piece. lol

Came for the elk chilli video, stayed for brisket tips. Such a great fun channel. Subbed.

Awesome video cowboy Kent and have a good day.

@CowboyKentRollins

Жыл бұрын

Thanks Thomas and you as well

Kent Rollins saved my marriage, if I was married.

@jmontoya1677

Күн бұрын

Kent Rollins stole my wife with that brisket. But it was good brisket!!!!

We thank you and your family and Gods blessings for you all

@CowboyKentRollins

Жыл бұрын

Thanks Darrell and God bless you

Great cook! Well you spoke to soon, the wind came back 😎👍

@CowboyKentRollins

Жыл бұрын

You got that right!

Hey Kent, love the channel! I love the video! I do have one way to improve on your brisket, if you are willing to take the time. Render down the fat that you trimmed off, and inject it into the meat. It will be the juiciest brisket you've ever eaten!

I'D say that brisket was Beagle approved!!

Kent, You should be on the season of Yellowstone. I’ll listen to a real oakie from musgogee when talkin brisket. You’re the man. Thanks for the tips. God bless the USA and God bless our veterans.

The reason for wrapping in the butcher paper is because the brisket hits what's called the stall point where it remains at a constant temp if not wrapped. Also, the resting in the cooler at the end is SUPER IMPORTANT if you want a juicy brisket. DO NOT slice a brisket straight off the smoker! Some BBQ gurus will recommend at least 4 hours to rest, and others will say to rest overnight. The brisket will still be warm in the morning.

@punkem733

Жыл бұрын

At least 2 hours if you are in a hurry. 4-6 is optimal, but i do overnight in 150 oven. Long rest is as important as the cook.

@TheDudeAbides1776

Жыл бұрын

Wrapping isn't just about the stall. The big reasons you wrap a brisket is to lock in the smoke level and color, help retain moisture, preserve the bark, and to get it through the stall quicker.

@jda7819

Жыл бұрын

I've cooked briskets wrapped in butcher paper and cooked briskets straight through without wrapping. Both work great for delicious brisket, however, the cook time on both is pretty comparable and you really aren't saving much time, if any. My last two cooks were almost exactly the same amount of time and one was wrapped at 180 and the second wasn't wrapped until I put it in the heater to rest. With that being said, if you're cooking a brisket and worried about time, then you waited way too long to start it. Really anyone should plan on having 6 to 12 hours of time to rest (6 if you're rushed) and if your cook ends up taking longer, you still will have plenty of time to let it rest. Leaving it unwrapped gets a better rendering of the fat, provides a great bark, and then once you pull it, wrap it in tin foil or butcher paper, and put it in a cooler or a heater at 140-150 and let it rest. The key to not overcooking it though is pulling the brisket when it is somewhere around 195 internal rather than 202-205 range like a lot of people say. If you're going to let it rest for a long time and pull it at 202 or later it'll be dry (overcooked).

@punkem733

Жыл бұрын

@@jda7819 It won't be dry if you unwrap the brisket after the cook, and let it cool down on a counter for 45 mins to an hour. By that time it will get around 150-160, then rewrap and rest in an oven or cooler.

@daveweed2765

Жыл бұрын

Nah. Let meat rest 10 to 15 minutes. Brisket you cook slow and if you want smoke steaks you want seered. On steaks and chops throw your preferred wood and seer. But actually smoking meats. You want the smoke to Pentwater as far as it can go as cool as you can keep it. Personally I love mesquite or walnut on beef. Holy crap. Walnut on beef? Pork I always use mostly apple with a little hickory. Wild hogs I use a mix of hickory and a little mesquite. Fish I use either orange, apple and Cherry and usually all three. But if you let meat rest overnight then you will have to nuke it. Actually his brisket is a little overdone for me. I like pink in a brisket.

Brisket is sooooo hard to get right honestly. It’s an art and a science

Google’s watching me because I have one on right now! That’s why they had you upload this. Great video, timely!, as always. Thanks for what you do!

@CowboyKentRollins

Жыл бұрын

Hope you enjoy it!

As a lifetime smoker/griller/open pit master that smoker is awesome!

@CowboyKentRollins

Жыл бұрын

Great smoker it is, we thank you for watching

This looks great! I look forward to giving it a go on my big green egg when the Wisconsin temperatures warm up a bit. Thank you guys!

@CowboyKentRollins

Жыл бұрын

Hope you enjoy

@wisconsinlife3971

Жыл бұрын

As a fellow cheesehead don’t let the temps stop ya!!

@andyenders5073

Жыл бұрын

@@wisconsinlife3971 normally I wouldn't, but I moved the egg to my place up north and it's buried under snow now.

Wow, my mouth is salivating! I tried to smoke a brisket once...in the future I will follow this recipe. Thanks Kent and Shannon. Love the channel!

@CowboyKentRollins

Жыл бұрын

Hope you enjoy

Love the gloves, I'm a mechanic and use the same. As a born and raised Texan, love your recipe✌️

@CowboyKentRollins

Жыл бұрын

Thanks, they are the only ones that i can get on with our tearing

YEE-OWWWW that is ONE EXPENSIVE SMOKER!!!

Fun cooking recipe channel. Thanks for making these clips that teach me how to cook good tasting food at a little or a lot less expense.

Looks delicious Kent! I really need to do one again. Y'all have a great week! Cheers!

@CowboyKentRollins

Жыл бұрын

Thanks Timothy

Watching this at 8:30 am in the morning. Now I'm hungry! Dang! That brisket is good!

@CowboyKentRollins

Жыл бұрын

Thanks for watching

I love that Beagle. My favorite breed of dog. I miss mine, had her for 16 years and to this day still miss the hec out of her. Brisket looks good too. 👍

@CowboyKentRollins

Жыл бұрын

Thank you Mary for watching and they are like family, we sure love ours

I used your rib rub on a 4 bone roast for Sunday dinner. ABSOLUTELY DELICIOUS!!! Won't do another rib roast without it. Thanks for all you do.

@CowboyKentRollins

Жыл бұрын

Glad everyone enjoyed

God Bless your family Kent. You're a legend in cooking. Amazing video like always.

@CowboyKentRollins

Жыл бұрын

Thanks so much and God bless you

Good general video on smoking a brisket, I am very basic when smoking myself using only coarse black pepper and coarse kosher salt for the seasoning. Smoke at 250-275 degree until cap temp is 200-203. Then will baste with rendered beef fat and wrap in paper and hold it at 200 for several hours

@CowboyKentRollins

Жыл бұрын

Sounds good

5:33- remember, when you touched the top of your seasoning bottle, after rubbing the raw meat, just spray and wipe some 91% rubbing alc on the bottle. just the other day, inside edition, tv show, said that the germiest thing in the kitchen is the seasoning bottles for just that reason. and 9:36 - the grill handle and latch.

I found your videos after my dad bought me a grill several years ago. I fell in love with cooking and found your channel back then. I then wanted to start cooking bigger pieces of meat (beef ribs, briskets, pork butts etc.) and got myself a nice offset smoker. I learned EVERYTHING from KZread (thanks to you, Aaron Franklin, mad scientist bbq and chud) and I like my own bbq better than most in the Austin area lol I thoroughly enjoyed this video, sir. Thanks for sharing your wisdom and experience.

Love the recipe. If I were to buy one, what's best for overall cooking, the Roughneck or the Legacy? Also, where's Major?

@CowboyKentRollins

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I have both, use the legacy more for grilling and use the Roughneck for all my smoking, he was around somewhere

Kent and Shan and puppies, I hope and pray that y’all are doing well. Just wanted to say hello and thank you so much for sharing this brisket video. It never ceases to amaze me how much I can learn when I simply disengage my mouth and engage my ears. Y’all have a blessed day. I hope to see you down the road somewhere. Jonathan Hutson Morgan Mill, TX

I don't have a smoker, but I so ready to try smoking with the heat on one side and the what I:m smoking on the other side this summer. It's way too cold up here right now to try cooking outside...although I have grilled in the winter before with pretty good success. The older I get though the less I tolerate the cold.

It's always great to come here, get tips, ways to stretch that dollar, get the most out of the meal, and get a good laugh to end the day! EAGERLY awaiting the new cookbook, can't wait to give it the proper look over👍. Kent, hope you and Shan and the dogs are keeping warm down there at the end of the state! Take care and keep up the great work!🤠