Відео

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My goodness that looks so juicy. Good content on cooking this small brisket, but I do have a question for you. I was looking for one of your videos on the four 4 2 10 method. I am a beginner when it comes to cooking brisket and trying to learn different ways of cooking it. I just put together my first Comodo Joe. I got the big Joe 324 inch grill. I love the content, you are clear speaking in your videos and very professional barbecue

more tug than I like with brisket

My Houston Nephew never adopted the 4-2-10 method, because as he put it, “who can count that high, Uncle B?”

Wait what? I got the 4-2-10 from this channel and it works great. Especially if you use a stick burner, like I do, and don't want to spend 8+ hours dealing with that fire. But I always do full packer briskets.

I never started doing it that way in the first place. Texas style reigns supreme

I've never cooked an entire brisket. Usually cooking for two these days. I cook a chuck roast instead.

“ I invented the 4-2-10 method, based on Steve Gow’s method”. I might have to call bullshit on this one. Do you really mean that you used Steve Gow’s method and then it made a video about it and called it 4-2-10? What exactly did you change in his method to make it your own? I hope I misunderstanding. Would love to hear your reply. I love your videos, but hate plagiarism.

Dude said his oven gives more smoke than an offset. 😂😂😂

I created the 5-1-11 method. It's better. Someone better not create a 5-1-12 method before I do. 🤔

Wow!!🤤🤤🤤🤤🤤

@Pitmaster X . I'm from South Africa. I've tried smoking brisket one or twice. Every time it comes out DRY! I was thinking it had to do with the local cattle breeds not being fatty enough. Or it's just me bad at smoking it. Any tips on what to look for?

*Pitmaster X ----> SMOKED BBQ BRISKET WIZARD*

But could it be made even MORE delicious?

Can I do this with a chuck roast?

Pork belly is good but the back of the neck (not sure how you call this cut in english ) is nicer you can also 50-50 the cuts with belly

Heart attack joined the chat

yeah lets bust out the charcoal to make a fucking toasted sandwich... what a flog

Damn this looks fucking amazing.

Ain't listening to a european on how burgers are supposed to be

It's summertime, hot outside...says he with a hoodie on :))))

Fk gross 🤢

Nice Turkish food, thanks for sharing

It probably has a good flavor ill give you that, every little attention to details add up but for my time and money its hard to beat hot and fast 80/20 charcoal cooked burger with salt and pepper, toasted buns, and mayonnaise. Every now and then I'll fancy it up with the veggies, maybe some bacon and roasted jalapeño.

10. Plz gib me burger thankoo

Это горбуша холодного копчения?

The heat from peppers is not in the seeds. It’s in the inner white lining.

Just got one of these. The BT range is not very good and worse it seems to really have problems communicating through even windows. I tried it on Dino ribs and the meat turned out great but there is no way I can keep my phone that close to the grill for 6 hours. I get a notification every 2 minutes once it gets disconnected which is really annoying. It may not be usable until the end phase of long cooks.

1,000,000,000,000/10.

My only question is , how do you steam for 10 hours at 149 degrees? Last I checked, water boils at 212…I would try it but I have never seen a pit master that doesn’t have a finish temperature below 203…

Endorsed by meat lovers everywhere!

Fresh dill in your tzatiki. You'll thank me

Why did you use parsley? It's supposed to be dill.

Thanks for the awesome ideas. I cook and wanted to try this out , but watching your video makes it easy & makes me want to try it out no more watching it's time to do it. Thank you for the time , Recipe .

if you let it cure 14 days you will get more flavor into the meat. 7 days is just the minimum to get the belly properly cured.

I looks so tasty 😀👍

Wicked recipe! Also: if you are struggling to keep your (warped/wooden) cutting board on a flat-top stable when cutting just put a towel/dish-rag underneath. You're welcome.

@8:28 why is that computer mouse for ? 😂

Chicken thighs🙄

Greeks put mint in their tzatziki.

Gaaf! Hoe noemen ze bij ons in Nederland deze blokken beton in vakterm? Zit te zoeken zonder succes….

That truly looks amazing but I don’t have all day to prepare that much stuff for a burger

Awesome! I’m definitely going to do this over the weekend!

wow

bark looks good but what happened to the Smoke ring???

Looks absolutely delicious. That's the way a burger should be. perfection

Isn't ALL burgers smashed? Its like saying i like fried fries.

Man, could cook a wagyu brisket with a blow dryer and it'd be good😂

Now you’ve gone too far, says my Houston Nephew, who is 1/2 Greek. He demands to know how dare someone from Africa cook Greek food. I pointed out that the Netherlands is in Europe, but he is under the impression Europe is a country in Africa……. 8 years of high school down the drain!

€ 2,300 is cheap?????? No. Not at all. My grill is amazing and it’s $175 I’ve had it for about 12 years. It’s a giant R2D2 style Trail Embers Water smoker grill combo. It’s almost 5 foot tall. Or approximately 1.5 meters tall. It has a 28” across round cooking surface. It has three grill racks and can be loaded on 3 levels. Two levels and the water pan is the most practical for smoking. It holds a lot of food. My only issue with it is that it did not come stock with stainless steel screws. They can be replaced for under 10$. But for me it’s free because I have salvaged stainless hardware from other projects. I like the quality of these ceramic grills and also I like the efficiency. But the electronics and plastics will be gone before the rest of this grill needs replaced. I liked the analog set up better. But really my comment is that this is NOT a cheap grill at all. It’s in fact one of the most expensive common grills you can buy.