Slow & Low Texas Brisket on a Smoker DJ BBQ
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Date: 2020-05-11
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Comments and reviews: 9
Mathew
mean looking smoker dude. thinking of building my own smoker. couple of ideas, what do you think? wouldn't it be cool if the smoker had a mechanical baster as well, also meat on rotating racks with thick glass front to see it cooking and also a motorized smoke recycling unit which allows the cook to measure and control the smoke density. how about a censor you put in the middle of the meat which connects to your cell, that tells you the internal temp the meat is at and a moister meter. lol hungry now.
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mean looking smoker dude. thinking of building my own smoker. couple of ideas, what do you think? wouldn't it be cool if the smoker had a mechanical baster as well, also meat on rotating racks with thick glass front to see it cooking and also a motorized smoke recycling unit which allows the cook to measure and control the smoke density. how about a censor you put in the middle of the meat which connects to your cell, that tells you the internal temp the meat is at and a moister meter. lol hungry now.
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Aggressive
Hey DJ. I just bought a 4. 85 pound bit of brisket (biggest they had: ( oh well) and I was wondering do I amend the cooking time based on the size of the meat, off the top of my head 18 hours for 12 pounds would be 1. 5 hours per pound so I would be looking at about 7 and a half. Is that about right? Do about 8 hours or should I go longer? Thanks and btw, Slow and Low is my new favourite method of cooking.
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Hey DJ. I just bought a 4. 85 pound bit of brisket (biggest they had: ( oh well) and I was wondering do I amend the cooking time based on the size of the meat, off the top of my head 18 hours for 12 pounds would be 1. 5 hours per pound so I would be looking at about 7 and a half. Is that about right? Do about 8 hours or should I go longer? Thanks and btw, Slow and Low is my new favourite method of cooking.
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Shawn
It all looks awesome and I love your videos. but please cut your hair, it is so distracting. please. And it would probably make your mom so proud, not that she's not already proud of you now, but it may like take her to the next level. C'mon, give it a try and then let's go shoot another BBQ video! WHO S WITH ME!
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It all looks awesome and I love your videos. but please cut your hair, it is so distracting. please. And it would probably make your mom so proud, not that she's not already proud of you now, but it may like take her to the next level. C'mon, give it a try and then let's go shoot another BBQ video! WHO S WITH ME!
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nar0099
Love your recipes man! Also, could anybody answer me this, is brisket called something different in the uk? I watch a lot of cooking shows and Americans seem to love it, but I've never seen it mentioned over here. It looks too damn good, I need some brisket, deep south style!
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Love your recipes man! Also, could anybody answer me this, is brisket called something different in the uk? I watch a lot of cooking shows and Americans seem to love it, but I've never seen it mentioned over here. It looks too damn good, I need some brisket, deep south style!
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Trueblue
You have a nice presentation but u left out a lot of key information out. u did a hell of a job cooking that brisket. sometime when u know how to do things blindfolded it hard to explain to other people how to do it step by step. bcuz ur so great at what ever skill u possess
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You have a nice presentation but u left out a lot of key information out. u did a hell of a job cooking that brisket. sometime when u know how to do things blindfolded it hard to explain to other people how to do it step by step. bcuz ur so great at what ever skill u possess
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Ab82photog
nice smoke and bark, but looks a bit dry. I hate brisket, I mean the process. It should be a friggin science to get it right where the bark is nice and crunchy with the tenderness and juiciness of a perfect slow cooked beef. I now prefer to slow cook tri tip, much easier.
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nice smoke and bark, but looks a bit dry. I hate brisket, I mean the process. It should be a friggin science to get it right where the bark is nice and crunchy with the tenderness and juiciness of a perfect slow cooked beef. I now prefer to slow cook tri tip, much easier.
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Dominic
Hey dj bbq that brisket looks good! I got a wicked cut of beef from my butcher the other day which is like a mini brisket and tastes amazing called a feather blade of beef old school cut! Think the dj bbq treatment would work real well with it!
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Hey dj bbq that brisket looks good! I got a wicked cut of beef from my butcher the other day which is like a mini brisket and tastes amazing called a feather blade of beef old school cut! Think the dj bbq treatment would work real well with it!
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DJ
Ok, I'm down for that. I've done a full size pig and lamb on an open spit. Mine is getting sandblasted at the moment. When it's ready, I'll get the Food Tube crew involved and we'll do this for ya. I might even go hunting for our food.
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Ok, I'm down for that. I've done a full size pig and lamb on an open spit. Mine is getting sandblasted at the moment. When it's ready, I'll get the Food Tube crew involved and we'll do this for ya. I might even go hunting for our food.
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Eric
i have the lang 84 deluxe chargrill and i go hot and fast 325 for 2 hours or until internal temp is 160 then i wrap and put back on for 2 more hours then let it rest for 2-4 hours. with the same results just more jucier
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i have the lang 84 deluxe chargrill and i go hot and fast 325 for 2 hours or until internal temp is 160 then i wrap and put back on for 2 more hours then let it rest for 2-4 hours. with the same results just more jucier
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