That looks incredible thankyou for sharing

Great tutorial by the Master!

This is exactly how my grandpa used to cook a brisket.

I am in texas, smoked hundreds of briskets, never used these spices at all

I thought burn ends were cubed from the 1st slice off point meat end? Not the small dry end of the flat…?

Don’t saw the brisket when you slice it. You want to use the knife correctly and make the cut in one slice. You’ll lose less juice that way.

I live in Texas and yes, big learning curve on real Texas brisket. No doubt. Took me literally decades to where I could brag about it. My question now, what brand hair spray do you use?

@d48mclain

11 ай бұрын

Also, clue ya in. The rub we use in Texas is salt n pepper and that is all. The Korean red pepper sauce? Ha. Get ya shot in hill country. Stall?……. Cumon, the stall usually does not start at 145, typically more around 160 , n the ends are not the burnt ends, it’s using the cap and a bit of a process to make them. Chef, seriously… not impressed with with the spin. I’m also a foodie, (or I wouldn’t have stumbled on your video) certified food judge n also a chef. Probably the last video of yours I will ever watch as I think your food is good, more basic than you make it. Nothing special chef. Btw, what restaurants did you own or which ones were you head chef at? My gut says your more actor than chef. I hear the acclaimed stuff. Who? Man, I want some of that hair spray.

I can’t find the Asian bbq recipe on the website. Please help…

He bqq good with tame

Yummy

Good job. What wood did you use

@amaruametl3486

4 жыл бұрын

Nicholas Medovich Looks like oak.

@nicholasmedovich6729

3 жыл бұрын

@@amaruametl3486 nice. I also use a technique called the boat. It’s wrapping a brisket, BUT it does not cover the meat. That way the bark is a more consistent and a ton of more texture

@will.a.benjamin

3 жыл бұрын

@@amaruametl3486 It better be oak if you want to do a brisket right.

@gerdsfargen6687

2 жыл бұрын

@@nicholasmedovich6729 do you use foil or the paper?

@nicholasmedovich6729

9 ай бұрын

@@gerdsfargen6687paper is the first layer THEN use the foil. Reason is because you DONT want the paper to burn from the heat of the flames.

CHAW!

Wish he would say what wood he's using...I'm assuming oak if he's doing it right.

Really need the Asian sauce/binder?

@dchenkin02

2 жыл бұрын

No, there are many different ways to season brisket. He specifies this is a fusion of Korean seasoning with the Texas originated method of smoking a full packer brisket.

Criminal the way he uses that Shun brisket knife. Just makes ya cringe.

@paulmarion7578

3 жыл бұрын

What’s he doing wrong ?

how many restaurants you own ???? basura