Texas Style Beef Brisket

BBQ Briskit Smoked Brisket Texas Style ""Plz Like"

Описание:

My Facebook foodporn page click here!
https://www.facebook.com/groups/OU8ONE2/

CLICK HERE FOR BBQ BRISKET RUB
http://youtu.be/_zIhdVR-acA

"BBQ Briskit" "Smoked beef Brisket" "BBQ" smoker "bbq smoke

Комментарии:

elrabbitsbbq пишет: 1st of all thanks for watching, I put this Briskit in @1a.m. i didnt check on it till the next morning but I usually check on my meat every 4 to 6 hrs no matter what which is when i stoke or add fuel to the fire. i dont have a temp gauge on this old pit. so its all eye balled.... as far as your temp go's i would try and stay between 225-275. feel free to ask any questions anytime. thanks agian for checking me out brother *elrabbitsbbq

Landotter1 пишет: What exactly makes this "Texas style" I see "Texas style" all over but I don't know what makes it that way. Anyone help me out here? Thanks in advance!

Tommy Rad пишет: Jealous? Dry? please! Nice job on the brisket. nice bark, smoke-ring. Is the home next door to you for sale? Me want BBQ neighbor.

elrabbitsbbq пишет: Your welcome!

the69mexican пишет: That looks amazing. Just moved from San Diego to arlington Texas a month ago and the wife and I fell in love with brisket. Bought a traeger grill and want to make brisket just like this. Can't wait for more videos.

chad s пишет: Hey bud. Awesome looking brisket...a few questions...\r
\r
How do you keep so tender....do you sop?\r
When you wrap the brisket do you turn the heat up?\r
\r
Thanks!

johnsta83 пишет: My bark is no where near as good as yours. I think I am going to try that rub. Could you post the rub recipe? Thanks for your help!

ilililhy1 пишет: AS long as it`s great BBQ when it`s done,just cook it your way.

elrabbitsbbq пишет: thanks Iv'e been using this old fridge about 18yrs its the 2nd one Ive had it works very well cause its insulated! thanks for stopping by and checking out my vids *elrabbit!

jlsortore пишет: pull the mike out of your mouth video sounds like shit

elrabbitsbbq пишет: Tex Mex!!! Lol

oscar herrera пишет: Definition of low and slow!

elrabbitsbbq пишет: Low and slow ... Saludos!

WreckEmTxTech пишет: Damn! I'll be cookin' a brisket this weekend. It's always practice, right? Nice lookin brisket though, I bet it tasted as good as it looked too!

PAMAROSHOUSE пишет: looks so juicy and tender

elrabbitsbbq пишет: Thanks! ..... In in the DFW area. Thanks again.

Kevin Sisseck пишет: Salt burns!

elrabbitsbbq пишет: thank you!

Meyembe336 пишет: What wood did you use??


Chris S пишет: Dude, I hope you removed the insulation from that old deep freezer before you started smoking in it! That shit is toxic when heated!


winnerhardways пишет: Did you make that rig yourself? I'd like to see a video on that! Looks damn good. Tri tip myself but I think the next outing will be a brisket.

elrabbitsbbq пишет: In the description box there's a link to the rub recipe and a different BBQ brisket I did a while back check it out and I know for sure I didn't wrap that brisket just to prove it can be done . I hope it helps you out if not I'll send you the recipe. But its pretty basic.

elrabbitsbbq пишет: LOL !!!


Gregory McCamis пишет: I love this video !!
Why ??? #1 the brisket looks awesome, #2 I just proves that you can cook AWESOME shit on the most basic smokers!!
People spend thousands on elaborate smokers and the final result MAY not be as good !!!
Love your smoker !!!!

Kevin McCrackin пишет: Great video. I just smoked one the other day. Subbed you hope you will sub back.

elrabbitsbbq пишет: Thank you! Like I said in my other comments he is welcome to upload a vid and post it as a video response on here. But usually guys who troll around and have no vids uploaded on YouTube just talk smack! Again thanks for the positive comment.

MRLEEBRASHER пишет: that*


Landotter1 пишет: MY-T-FINE looking BBQ bro. The fridge is a perfect smoker. I'll bet temperature control is no problem at all huh?

VM Warren пишет: One Word "FLAVORTOWN"

elrabbitsbbq пишет: Thank you Sir for comments and questions. I hope it helps you out do you cook BTW? And what kinda PIT do you cook on? Thanks again *elrabbitsbbq

elrabbitsbbq пишет: Kinda I hear good thing's about that pit you got, but I cook old school! Thanks for the good comments I do appreciate them. All I can tell you practice practice practice!!! Set the temp @225 let it go till it feels like jello kinda jiggley!! Goodluck. Keep in touch welcome to Texas!

elrabbitsbbq пишет: Oh hey well howdy. From Texas I have a friend from up there your ways. Thanks for stopping by.

elrabbitsbbq пишет: This is the 2nd one I've owned but this one I've had about 16yrs now. This is all I've ever used for the last20-25 yrs. Thanks for stopping by go check out my pork roast vids theres 2parts to it thanks again *elrabbitsbbq

89DrFunk пишет: Man that fridge is nice! I love seeing creativity like that. I'm looking at different ways to smoke my brisket this Tuesday and by far this is the best video I've seen yet. I love the Texas style brisket and I want to try one. You should do a video on how to convert a fridge to a smoker. Just a thought :)

elrabbitsbbq пишет: plz read in the older comments section below, my full explanation in full detail.. thanks

jose moreno пишет: I LIKE HOW YUO COOK TH BRISKET.....JUICE..TENDER......MMMMMMMMM YUMI YUMI ......SALUDOS DESDE DALLAS TX

fakebrake пишет: Looks great. Trying my first today.

seanmom4 пишет: wow is all i got to say lol we are going to smoke our first brisket this weekend and i watched your video to find inspiration and wow i hope ours turns out that good thanks for showing us how to do it right. I had to tell you i love love the fridge smoker :)

TheHonestjbone пишет: just salt and pepper, 250 all day long, and a prob thermometer as well

Louis Pointe пишет: Do you start your brisket hot some where between 325-350 and then bring it down to 225-275 or do you just run it at 225-275 the whole time.

elrabbitsbbq пишет: Thank you!

ghanus2009 пишет: when i first saw that fridge I laughed my ass off.. thats just an AWESOME idea. great vid... true BBQ er.

elrabbitsbbq пишет: You should cook at a cooking temp. Of 225-250 if you wrap its all up to you.

KidKarnage187 пишет: "Texas Style" is a loosely used term. Usually they're referring to the rub used on the brisket (spicy and a lot of black pepper) but it could also refer to the wood used to smoke it (pecan, mesquite) hope that helps

flanksteak2 пишет: Rabbit, what temp is your fridge cooking at and how do you get it to hold a relatively steady temp?

elrabbitsbbq пишет: Look it up! Go ply on bbq the pit boys ch.

elrabbitsbbq пишет: Taz pendejo!!! Lol you post one like you described whatever thanks for you high expectations and criticism!

elrabbitsbbq пишет: Both but easy on the charcoal.

elrabbitsbbq пишет: sounds great! you HAVE to have a cook time about at least 15 to 18 hrs.thanks for watching..................

Landotter1 пишет: Thanks!!! :-D

elrabbitsbbq пишет: @dsd0422 I have no idea who spammed your comment i did get to read it and i just wanna say thanks you. *elrabbitsbbq

elrabbitsbbq пишет: Thank you!

Mohamad Khalil Hamieh пишет: can you tell me how much i should put from each ?

Myevo8u007 пишет: Thx for making me want to take a bite out of my screen! Lol

417coty пишет: HOLY COW, IT'S WORLD FAMOUS!!!!!

elrabbitsbbq пишет: @ferdibirdi82 I know right!! just dont jack my moves buddy! lol thabks for watching the whole thing!

Oscar Velasquez пишет: Dammit boy! Like a boss!

MRLEEBRASHER пишет: that

AMAC пишет: Nice smoke ring. Brisket looks great!

KIRBBQ пишет: The brisket looked good! A REFRIGATOR, you gotta skool me on that one. Really nice vid!

Justin Hurst пишет: good video, love you're smoker, brisket looks delicious... only concern is the audio quality. it kind of distorts. ever think about dubbing it over?

elrabbitsbbq пишет: Thank you and Yes I did, but it has to be a the old style antique single door ice boxes. The just lay it on it's back and gut the insides out. Thanks for the comment.

elrabbitsbbq пишет: No all the Neighbors said they are staying! Lol thanks for the comments

Signalguys1 пишет: You sir are a Master at Brisket. I will be doing my first soon. I hope to have it looking as good as you're. Thank you for taking the time to do the video and for explaining it in a easy to understand way. I look forward to watching your other videos as I have subscribed to you.

Kevin Wilson пишет: that brisket loooooooked good bro i wanted to reach into the screen to taste it just pepper salt and cayenne definitely going on my next brisket thanks for the video this will be my first attempt at a brisket.

Don Mathews пишет: OK, you used Hickory...my second favorite wood, and Pecan works good too!

elrabbitsbbq пишет: thanks its the 2nd one in 25 yrs/ Note Look no tem gauges thermometers just old school cooking! thanks for the input.

Gage Murillo пишет: Man fuck you!!! I hate you! Jus playing man! That shit looks perfect!!!!! Omg I hope mine comes out like that. Smoking a brisket right now. Mmmmmm

elrabbitsbbq пишет: I check on My Fuel (wood and charcoal) every three or 4 hrs. and I never use Gas Unless im grilling. Charcoal and wood are really the only way to go> when BBQing or grilling. Thanks for the question/comment Cheers!!

firewall430 пишет: That looks good. ...how old is your smoker...

elrabbitsbbq пишет: IF YOU LOOK IN THE VIDEO RESPONSE I POSTED ANOTHER HOW TO VID/BRISKIT/RUB. check it out!! thanks.....

elrabbitsbbq пишет: Well you seen it it must be! Worldwide web.

KIRBBQ пишет: boy that brisket looks really moist and tender

dsd0422 пишет: Looks delicious... Love that smoker too

elrabbitsbbq пишет: Thank You!

ridgewayfootball пишет: Dam man that Brisket looks great....cuts like butta!

ProductReviewsHub пишет: Any more new videos coming our way?

mcrd2001 пишет: Oh, man, that looks juicy and delicious!

Scorpion11381 пишет: Smoke ring doesnt really mean anything to a certain point if you ever competition cooked. The smoke ring can easily be faked with certain ingredients.

wkw97aaa пишет: Did you wrap end up wrapping the brisket in foil or butcher paper? What temp did you cook it? Did you check the internal temp of the brisket before pulling it? If so what was it because I know it still cooks once you pull it. Thanks!

elrabbitsbbq пишет: Thank you! :)

Melissa Ruiz пишет: That looks so delicious!!! You can see the juices when u slice Mmm mmm mmm!!

Matthew Peterson пишет: Great finished product. I never thought you'd get it that tender. Well done sir.

Landotter1 пишет: :-D :-D :-D Well I guess all of my BBQ is Texas style!!! (waco area) :-D :-D :-D It's just that no one really ever talks about it or what makes it any different than other. I use different rubs and use hickory, oak and mesquite.

elrabbitsbbq пишет: Sop! Not sure what that means. In these vids it's proof no need to wrap the brisket and come up with great results!

MRLEEBRASHER пишет: wrap omfg I'M TRIPPIN"


elrabbitsbbq пишет: Dude make a fuckin brisket or stfu! You obviously watch to much T.V. to describe the brisket you described troll some other Puto's Page nigga!!! Whenever ever you upload a real BBQ vid to YouTube please Please post it as a VIDEO RESPONSES TO THE VIDEO HERE!!!! BITCH TROLL!

24ohmy пишет: That looks so good, I wish I was your neighbor!

elrabbitsbbq пишет: No I always use Un trimmed brisket with lost of Marbeling in the meat it's self. Thanks for watching * elrabbitsbbq

elrabbitsbbq пишет: I Used Hickory on this cook. But my go to is Post Oak If you can get it. or Oak period. I love everything about it.

elrabbitsbbq пишет: Thanks

iRaceBeetles пишет: REAL Texas Style= Doesnt need bbq Sauce.
Good Job Brother.


oliver915 пишет: ESE RABBIT WHAT KIND OF WOOD DID YOU USE AND IF YOU USED CHARCOAL?

elrabbitsbbq пишет: @Nakor420ish I have a more detailed recipe on my BBQ sauce vid it the 2nd to the last one on my ch. check it out.

elrabbitsbbq пишет: 1st of all thanks for watching, I put this Briskit in @1a.m. i didnt check on it till the next morning but I usually check on my meat every 4 to 6 hrs no matter what which is when i stoke or add fuel to the fire. i dont have a temp gauge on this old pit. so its all eye balled.... as far as your temp go's i would try and stay between 225-275. feel free to ask any questions anytime. thanks agian for checking me out brother *elrabbitsbbq

Landotter1 пишет: What exactly makes this "Texas style" I see "Texas style" all over but I don't know what makes it that way. Anyone help me out here? Thanks in advance!

Tommy Rad пишет: Jealous? Dry? please! Nice job on the brisket. nice bark, smoke-ring. Is the home next door to you for sale? Me want BBQ neighbor.

elrabbitsbbq пишет: Your welcome!

the69mexican пишет: That looks amazing. Just moved from San Diego to arlington Texas a month ago and the wife and I fell in love with brisket. Bought a traeger grill and want to make brisket just like this. Can't wait for more videos.

chad s пишет: Hey bud. Awesome looking brisket...a few questions...\r
\r
How do you keep so tender....do you sop?\r
When you wrap the brisket do you turn the heat up?\r
\r
Thanks!
You'll Need:

2 1/2 cups catsup
3/4 cup brown sugar
1 1/2 cups chili sauce
1 1/2 cups wine vinegar
1 1/2 cups water
3/4 can beer
3/4 cup lemon juice
1/2 cup prepared mustard
1 tablespoon celery seed
4 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 cloves garlic, minced
Dash of hot pepper sauce
Ground black pepper to taste

Procedures : Marinate in sauce overnight in refrigerator, turning several times. Use a fork to make holes in brisket and spoon on marinade sauce to penetrate through the meat. Place whole brisket on hot grill to sear and brown fat. Remove from grill and place in foil ware pan. Cover pan tightly with foil, close hood and cook on slow coals for 4 hours, or until meat is tender. For best results use a meat thermometer. Cook to 170 degrees F for medium. Slice brisket very thinly across the grain at an angle. Heat remaining sauce; pour over slices and serve