atmosphere325: I just learned from a Kenji lopez-Alt vid that aligning the cover so that the vent is above the meat forces the smoke over it.
leonardoty: I’m only a casual smoker but that brisket looks… very, very bland.
Most brisket rubs use an array of spices paprika, cumin, cayenne..but most importantly, SUGAR. Sugar and salt can dissolve into the meat and give it a moist, rich flavor.
Also, for your mop, if you have access, I’d HIGHLY recommend doing a 50/50 mix of apple cider vinegar + bourbon. Definitely gives some more earthy flavor to your meat.
SeekersWorkAccount: Looks juicy as fuck!
gregthegregest2: Here’s the original source video recipe: https://youtu.be/gPCleXR-g7g
Brisket takes a long time to cook but with some tender love and care it can be done on a standard kettle BBQ.
Someone asked if making these was what I did for a job.
These recipe videos are a hobby, I work a full time job as a TV cameraman and make very little from these.
It’s a passion project that I enjoy doing and I’m glad a lot of you enjoy watching them.
The charcoal and spices I get given for free and in return I mention them in the videos.
As much as I would like to make some coin out of these it’s not why I do 🙂
Thank you to everyone in this awesome sub for they’re support.
qawsedrf12: I want to point out that is the charcoal snake method.
Also, only using salt and pepper is proper.
Finkaroid: What’s the purpose of the water?
190F is a bit high, wouldn’t that dry out the meat over such a long period?
dkt: So much time for something that looks like a chore to eat.
tactic27: shouldn’t it be a little more rare?