I usually don't like watching long videos, but I definitely had to watch this one. I enjoyed the way you explained everything and that brisket looks great. Thanks for sharing.

@TheDawgfathasBBQ

5 жыл бұрын

I don't usually like making long videos but felt like this one had to be a little longer just for the scope of what was being explained and the audience. THANK YOU for watching and letting me know that it did make sense...

Love the video! Thanks for the proportions of the spice blend, sounds better than most.

Great video brother! Just subscribed!! I ordered my ys640s a few weeks ago can't wait for it to come in!!

Brisket on sale today - so I grabbed one knowing I would rewatch this one before I started. Watching you makes me smile in this difficult year. Thanks, my friend. Keep it up!

@TheDawgfathasBBQ

3 жыл бұрын

Thanks brother! I really appreciate that. Smoke on my man!

Great video with all the wonderful explanations on what you looking for on every step of the way.

@TheDawgfathasBBQ

4 жыл бұрын

Thank you so much for watching and commenting Joel... Have a great weekend my friend.

Thanks just did my brisket in my Weber grill. Used your trimming tips Awesome eating

Brother your absolutely awesome. God bless you and your amazing videos.

i've probably seen every brisket video,this Alton!was the best simple explained.this is how i cook mine.Koudo'smy freind.

@TheDawgfathasBBQ

5 жыл бұрын

NICE!!! Thank you for watching and bro I try to keep it all super simple for sure!

Very good trimming method and tips. Nice job.

Great video and a great instructor , keep the good work👍

Great looking brisket, and great video showing step by step! Thanks,

@TheDawgfathasBBQ

5 жыл бұрын

Thank you for watching Mark!

Another great video Dawgfatha Appreciate all your videos Boss!

@TheDawgfathasBBQ

7 ай бұрын

Thank you sir...

Very nice video! Was a great watch while I wait on this pork loin to cook... That brisket looked AMAZING!

@TheDawgfathasBBQ

5 жыл бұрын

Pork loin? That sounds like some good eats right there. Thank you for watching!

Central Texas! Title got me. Great vid.

Man that brisket looks good. And Brisket nachos are amazing. Keep up the great videos.

@TheDawgfathasBBQ

4 жыл бұрын

Thanks for watching and commenting...

I always run brisket fat cap down on the Yoder to avoid the crunchy bottom. Nice cook though!

God's Blessings ....Great job! No wrapping and putting on grill. Dawg father! Getting a Yoder in Spring 2024... It's Dec 13th, 23. Everyone be good to someone forgive yourself but always try to do better. I surely do. Keep Smiling 😅

I've been cooking professionally, owned restaurants for well over 40 years. I now do consulting for several restaurants. I've smoked a lot of meat at home on a Green Egg but never done it in any way commercially. I have a client who owns over 2k head of CAB cattle and several large truck stops with C-Stores and Cafes. We just bought the Yoder 640. As a Chef, I KNOW that fat = moistness and tenderness. Why do you trim the fat off before cooking rather after? The wrapping was totally new to me. Excellent! Truly appreciate the video. VERY helpful, thank you!

Excellent instructional video! You said at the end you were going to let it rest 1 hour maybe 2. What are you judging it on? Thanks!

You are a great instructor-I'm new to the BBQ culture . Thanks for the great tips and especially the thorough explanation of how things work . Happy with your YS 640?

@TheDawgfathasBBQ

4 жыл бұрын

Pete thank you so much for the high praise. I definitely try to break things down to the basic form. If ever you have any questions or need a better explanation feel free to hit me up. Also if you haven't already be sure to follow me on I Instagram as I post there quite often too. A lot of times it's things that aren't on fb. Welcome to the Dawgpound and look forward to interacting with you.

Wow! I love brisket and Arron Franklin is my baseline. Really good video! Makes me want to fire up my big green egg.

Enjoyed ur video brotha!!! 👏🏾👏🏾👏🏾🔥🔥🔥🔥🔥

@TheDawgfathasBBQ

4 жыл бұрын

Thank you very much for watching and commenting Jeremy. I really appreciate it. Happy Holidays!!!

I love all of your videos! You should make some new ones.

Great lesson Alton. Kept it TEXAS real! Take care!

@TheDawgfathasBBQ

5 жыл бұрын

All day! Thanks for watching!

watching some of your videos and it turns out you give me more logical tips of all of this then the more shouty BBQ channels. got alot of tips from you that I just missed elsewhere, like do not start spritsing when bark isnt tough enough yet or putting some tinfoil underneath the meat to lift it if it is pooling juices on the top. Those are smart tips, simple, logical but not something i would think about. well now i will. When you talk about the product it is obvious you know the secret little details!

Beautiful brother

👏🏾 hey brother I was smoked a brisket 14 lbs it was so juicy final temperature 209 13 hrs I had to turn around the brisket the flat towards the heat to get flat tender bruh I wish I could show it to you the smoke ring amazing 🤩 I injected the brisket also so much juice after unwrapping it did you at pulled pork video that’s the next game I want conquer thank bruh you’re awesome

Great job bro!

@TheDawgfathasBBQ

4 жыл бұрын

Thanks for watching Marty!

The Bob Ross of Brisket!

Excellent.

@andyquinn1125

4 жыл бұрын

Tell em what you're gonna do, tell em what you're doing, tell em what you did. Spot on Dawgfatha.

Excellent

@TheDawgfathasBBQ

5 жыл бұрын

Thanks for watching!

Awesome

Very informative great video!!!

@TheDawgfathasBBQ

5 жыл бұрын

Thank you for watching my man...

@lockettskitchenandgrill2282

5 жыл бұрын

All ready!!!!!💪🏾💪🏾

New sub just saw your rolling oak video

@TheDawgfathasBBQ

5 жыл бұрын

Welcome to The Dawgpound Chris!!! Glad to have you aboard.

Awesome video, thank you for the brisket cooking tips! Great detailed instructions 👍🏼

@TheDawgfathasBBQ

4 жыл бұрын

Thanks for watching Loo-e! I am going to start a little brisket series pretty soon from the beginning trim to the end slicing. So be on the look out...

@looniz123

4 жыл бұрын

@@TheDawgfathasBBQ thx thx....us rookie cooks need all the help we can get, looking forward for your upcoming videos!

Stay safe & take care of you all. Thanks for sharing eh :))

Just found out about this channel, viewed the video and subscribed. Great video, I'm always chasing the brisket and trying new things. Example will be to wrap in paper instead of foil and beach towel on cool down. Also, I always Spritz but appreciate seeing you don't have to always do so. Kudos, looking forward to seeing more of yourvids. If you care to pm me, I'd like opinion on the Yoder 640/non WiFi. I'm leary of the rust, paint issues, and need to really only cook on that too grate. Also looking at Pitts and Spritz smoker made in Houston, thicker guage medal and stainless lid.

@TheDawgfathasBBQ

5 жыл бұрын

Welcome to The Dawgpound!!! Yeah brisket is that protein that everyone wants to do well. You can't go wrong with foil or butcher paper. The paper does allow for more breathing and a stiffer bark which I like for sure. I suggest when you pull the brisket from the pit at the completion of the cook, just leave the brisket out to cool down until it reaches about 150 internal temp. Then you can wrap it in a towel and put it in a cooler to rest until you are ready to cut it open. Basically this allows the brisket to cool down and not become mush as in if you wrap it in a towel and into a cooler right off the pit. As for the cookers, I don't think you can go wrong with either the Yoder or the P&S. I don't think the wifi is necessary but I know many people love that option. All depends on your preference my man...

@TheDawgfathasBBQ

5 жыл бұрын

Btw, hope you can chime in for this discussion tomorrow night. kzread.info/dash/bejne/dpyOj7eOmpWYcs4.html

How do you have your damper set? All the way out? 6-8" in?

Good looking Brisky Sir 👍🏼👍🏼

@TheDawgfathasBBQ

5 жыл бұрын

Thank you sir!

How do you smoke a brisket on a pellet pit boss vertical.

Man, I am ready for That! Please do a brisket on a BGE! Proud to be in the DOG Pound!

@TheDawgfathasBBQ

4 жыл бұрын

So glad to have you bro!!! So I do not own a ceramic cooker so I'm not sure I will be doing a BGE cook at this time. Do you have specific issues or questions on the operability?

@johnwallace4408

4 жыл бұрын

Just really wanted to what you can do with it and how the smoking/grilling changes between the 2. Thank you, ftha!

At your 2 hour mark when you checked your meat it was turned around, when did you do that ?

Good morning to me :)...... Nice watch with my coffee. thanks

@TheDawgfathasBBQ

5 жыл бұрын

Thanks for watching!

Question, I’ve tried a few smokes on my 640s. The thing I don’t understand is why if the smoker temp is set to 225, the bottom rack temp reads 20-30 degrees higher. Do you always smoke brisket on the top rack vs bottoms rack?

@bendosia

3 жыл бұрын

Bottom rack is always gonna be hotter cuz it's right next to the diffuser/heat source....most smoking videos i see place the meat on the upper rack since you wanna give the meat time to absorb the smoke.

Mr Dawg... What is the difference between using table salt/Kosher Salt/Himalayan Salt? I've noticed a lot of BBQers us Kosher Salt.... Thank you sir!

@TheDawgfathasBBQ

4 жыл бұрын

Kosher salt had bigger crystals and better meshes with the coarse ground pepper. Table salt is smaller grinds so by weight it will yield a way more salty taste. Example if I use kosher, I can go 4:1 but kitchen table salt would be a 9:1 pepper to salt.

Looks like you smoked it with fat side up , and when you rested it was it in the oven off or on counter top? Thanks great video

@TheDawgfathasBBQ

4 жыл бұрын

First THANK YOU Eric for watching the video. I really appreciate that. So the way I do my cooking with brisket is I typically like to put my fat cap between the meat and the flow of the heat. Because the heat in this cooker radiates to the top of the cooker and then down, I usually always put the fat cap up during the cook. If I were cooking on a UDS or pit barrel cooker with no heat deflection, I would cook that with the fat cap down so that it is a buffer to protect the meat. Once I get the brisket to completion temperature, I take it out the smoker and keep it wrapped in butcher paper to rest. I leave it on a table in open air to rest and bring the temperature back down to around 150 internally. At that point, I'll cut it to consume OR if we are wanting to hold the brisket(s) for a few hours later, I will then put them in my warming oven set at 140 degrees or HIGHER to keep the protein out of the danger zone for bacteria growth. The reason I let it cool in open air wrapped is because you want the temp to get down so the meat doesn't over cook and then become mush and fall apart when you slice it. Also if you are wanting to cook briskets that you know you will end up putting in the fridge or freezer, I follow the same method I outlined but once hitting 150 on the cool down, instead of putting in a warming oven (or cooler wrapped if you don't have a warming oven to set at 150) I will then wrap the briskets in a vacuum bag or big ziploc to go in the fridge or freezer to rapidly get the temp down to 40 degrees again to kep the protein out of that danger zone of 40 - 140 degrees. I know this is a lot of info but I wanted to give you an overview of my process and hope that this all answers your questions. Have a great weekend!!!

@erichernandez9431

4 жыл бұрын

The Dawgfatha's BBQ Big thanks for information!!

What are the gloved? Special for BBQ or just regular? Do you happen to have Amazon link to them? Great video.

@TheDawgfathasBBQ

4 жыл бұрын

Check my newest video as I just started adding Amazon links in the description box. I believe i have them linked there.

@bigmac3602

4 жыл бұрын

@@TheDawgfathasBBQ Thanks! I see tha there is a link for the heavy duty gloves, to be exact, I meant the Black ones that look like latex gloves. Are they simply latex gloves or something special? I tried making the brisket and killed it... Not in a good way, it was a dry mess... I'm going to watch again and try one more time! TY.

Yummy 😋 pass me a plate

I will go with the beginner approach.

Hey man I don't know if its your voice or how descriptive you are, I'm subscribed though =)

@TheDawgfathasBBQ

4 жыл бұрын

Hilarious!!! Welcome to The Dawgpound!

@user-ym4ow5sb9u

4 жыл бұрын

The Dawgfatha's BBQ ثثبثثبلللللللثببثث

@benjaminkorenarmwrestling9053

4 жыл бұрын

The Dawgfatha's BBQ you could be a radio DJ, 😂

How do you like those B&B pellets vs other pellets

@TheDawgfathasBBQ

4 жыл бұрын

I've only used B&B and BBQ Delight pellet. Both are very good to me so those are the two I stick too. B&B is a little less expensive and easier to find here.

I just ordered a ys640. This brisket doesn't appear to be as black as an average smoke. I'm guessing because the cook time was less due to size and temp?

@TheDawgfathasBBQ

4 жыл бұрын

Congrats on joining the Yoder fam Chris!!! For me, this is a typical color whether it is on my Yoder or on my offset. I don't really smoke my meats to a "darker" color. Because the pellet smoker doesn't give as much smoke as a traditional offset unless you add smoke tubes and all, maybe that is the difference you are seeing in it? Thank you for your comment and I know you will love that grill!

have u try smoking with Himalayan salt reason I ask my moms on the keto diet and won't eat food with regular salt so I was thinking doing her some BBQ with Himalayan salt rather then kosher for health reasons

@TheDawgfathasBBQ

5 жыл бұрын

Haven't done that on brisket but have done it on picanha and ribeye steaks. I don't think it would be an issue to do it on a brisket if you can gauge the amount you need. Might be more cost effective to do it on a steak though I would think.

@jaysbrappingbbq842

5 жыл бұрын

The Dawgfatha's BBQ yea that salt can get pretty pricey I'll try it on some steaks first..I might have a opportunity to work in the Dallas area in a few weeks it depends if they send me to Texas or Nevada

💜❤️💜 Keep it Texas! 🙏👍🙏

@TheDawgfathasBBQ

5 жыл бұрын

Alll day errrrrrrrday!!!! And GREAT work with your podcast man. I am really digging it!

Dogpound Represent!!! Lol

Great info and appreciate the video! I just purchased the Yoder YS640 and wanted to ask you why you used the top rack instead of putting the brisket right on the bottom grate?

@TheDawgfathasBBQ

4 жыл бұрын

First, thanks for watching and commenting! 2nd, welcome to #TeamYoder Ok I used the top rack because it's more of a buffer to the meat. That heat deflector plate can and does get hot. That heat that close to the meat can dry out your meat quick. I definitely suggest if you run the brisket down there run it fat cap down. Good luck with that new beast!

Are you in Houston ?

Happy father's day.

You gonna show the brisket nachos?

@TheDawgfathasBBQ

5 жыл бұрын

Hahaha!!! Man I didn't get a shot of those actually. I will next time. Thanks for watching!

Loved you man, but the brisket wasn’t very good. Watched the entire video. Will try the 5/1 pepper to salt mix though. Thanks for a great lesson and tips. Don’t like the crispy bottom. Keep up the good work.

@TheDawgfathasBBQ

4 жыл бұрын

Hey Doug thanks for watching and commenting brother. Definitely wasn't my beast brisket but the flavor profile was definitely there. Definitely give the 5:1 a shot and see how it works out for you. Good luck and Happy Holidays!!!

So on this video you cut the brisket using a different approach than the beginner video.

@TheDawgfathasBBQ

4 жыл бұрын

Different ways to cut it. But keep in mind that this video was early on in my KZread journey. I just did what I did there not really understanding how to really show what I was doing properly and make it easy to grasp. I'm sti learning...

@deanalari9213

4 жыл бұрын

@@TheDawgfathasBBQ Thanks, I am just getting started with my offset. I look forward to more of your videos.

What the hell is a cup Grams bro grams