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Good advice! When I first started to bbq everyone where told you to wrap at 165 degrees. I like to wait till after it gets through the stall around 175-180 degrees and it results in a better product.

Damn nice !! I would have to have a fire basket or grate under my box for some heat protection though...it may be bullet proof but what do I know. Awesome set up

Would like to hear your thoughts on the “most winningest man in bbq” hot n fast brisket video ruclips.net/video/dbldRzp_WoE/видео.htmlsi=wFcx_3B1xm9b8HpO

Let the boy cook, there's more than one way to smoke brisket.

I like to use fresh horseradish but I juice it and I add both the juice and the pulp to the sour cream. You could leave out some or all of the pulp if you prefer. You're are right though, it does require more if it's fresh.

great tips, thank you! We have a KJ, use coal and add wood chunks, but perhaps we should add more. in truth, I havent done a brisket in a while bc it is soooooo many hours. been doing Flat iron and Delmonico chucks of late. I hope to get my hands on some Dino Ribs for 4th of July, which is my birthday!

You need ALOT of exposure to achieve somthing like that. I recommend leveraging your existing network of amazing people in food media to boost yourself. Also, the audience loves a personality, so show them yours!

It looks good 👍 . I only had beef wellington once in my life at hells kitchen in vegas. It was delicious. I will try to make this at home

Great video. Just subscribed. Thanks from the UK 🇬🇧

Best trimming video

Love this reaction video format! Keep it up!

Naked ahhh brisket

How about some merch!? I’d support ya North of the border 👍💙🇨🇦

Joe! Can you do online consultation?

yea... I'm glad I learned from Chud, Eat more Vegans, and Smoking Dad on this one.

Joe this is a fantastic concept! Keep it up!

Knox I’m in San Antonio; where are you located?

Damn that looks good. Look like you hitting the gym bro 🫡

Great stuff Joe, excellent points from someone who knows their trade well

Thanks Joe For the information video I’m Planning Texas Road Trip working On My bbq skills Now Thanks 😎💯

I am liking the bbq breakdown video's.

I’ve made one brisket that turned out decent (out of 3) so far and I have a question. If I want to long rest it, say 6-8 hours, should I pull it off a little early or still cool it to total tender before pulling it? On the last one I did, I did a long rest in foil at the lowest temp my oven would go, the bottom of the brisket seemed a little pot roasty? If that makes sense. Maybe it was just the lower quality of my brisket but I definitely want to cook it ahead of time and let it rest longer rather than trying to time it closer to eating time. It was still good but I know I can do better. Thanks for your videos.

What are your thoughts on venting the top of the foil after a cook? I got this tip from Harry Soo a few years ago so now I've been cutting a small slit and pulling it back a little bit, but I'm starting to wonder if this is even necessary.

John Cornyn authentic brisket

what do you like to do with the leftover trimmings?

I recently got a prime Brisket from Sam's, and the point was at least 70% fat. It was the worst brisket I have ever gotten.

4:16 "Pancho" ... it's ANCHO dude!😑😅😂

I never understood shorts… maybe my attention span is too long, but a long version of this with some details would be great. 😊

With you 100% on the black pepper addition. I've ran into the foil wrapped tasting more like a pot roast than a deep rich brisket. Great job Mighty Joe. Please keep'em coming.

This video is super helpful. Figuring out the best use cases for lump and briquettes helped me level up my backyard BBQ game.

Beginners Guide To Jalapeno Cheddar Sausage

Joe want to collab with @thegrillingdad to make some que-shi?

Pitmaster Reacts To Franklin BBQ 24 Hour Shift

Pitmaster Reacts To Josh Weissman's Brisket

If you’re sneezing it’s season 😂

Loving this content MJY!

Thanks for educating me. Learning so much......

Great video, I have a question for you. Why do I get soot on my meat and on my hands after the cook

I would have edited out the sneeze. Other than that, great vid!

Wait a second, how did you achieve the dad sneeze? 🧐

The heads are delicious. You did a great job preparing the shrimp to be eaten this way. This is how we did it in south Louisiana.

Great video. I like the review format. Please make more. Just checked, that video had gotten 1.9M views. That makes too many people who learned to prepare and smoke briskets the wrong way.

Awesome vid! Helps us learn the how but also the why

It's clear he's never actually watched any video on how a Texas Brisket is done......

Texas brisket my ass

Dig the new take on BBQ vids.

I purposely didn't watch that video. You need to call Guga and Jeremy and have them set up a collab with Josh

Awesome!

that was painful to watch

Great info