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Hello. Newbie here. This video was very informative as someone that is learning how to get a nice bark. With that being said, when the degree was mentioned 140-165f zone, 170f and 190f, is it in reference to temp of flat or temp of point?

🥰this was a winner. I cooked it just like you instructed. YOUR AWESOME!!!!!!!!!!!!!!!!!! Lets go!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!😍🥰🤩

Oh my gosh dude... I live in North Carolina and looked up how much it costs to buy wood in Calgary. I went wide-eyed. I have my pick of oak, hickory, and pecan supplies all over the place here on the cheap. I live 25 minutes from the City of Oaks. Sometimes you need to get perspective to appreciate what you have, and I'd never considered the price of something as common (here) as wood being so different.

I've been using this method / video for three years now. Honestly come out amazing everyone

Mad scientist tast testers chose the T brand as their favorite

Love the video and you got a new subscriber. I just put my first ever brisket on my weber smokey mountain. Do you recommend spraying the flat with apple cider vineger to help slow that side down so the point can catch up?

Are you spraying it with oil or water?

Disregard looked back and found the 4(5) points. 👍👍

How do you know when to take it off smoker. U probably said but I missed it. Want to add it to my notes...😊

Best explanation and direction on cooking/smoking a brisket I’ve ever seen! Thank you!!!

Love your videos especially all the details

You did great for just doing a few competitions!! You're definitely gonna be killing really soon!! Congratulations!! I love your videos and how detailed you are in your videos!! Keep them coming!! 🔥🔥🔥🔥

Dont put a hot brisket in the fridge!!! The brisket will be fine but everything else in the fridge is gonna be like 45 or 50 degrees for a while.

Never use charcoal. One it's a poison, and two it's too difficult to control temperature

In the oven right now!

Absolutely STUNNING! Wish I could have seen this 25 yrs ago. I finally suffered through about 90 of these during that time frame. Mucho Gracias for the last 10! One question; what do you use to spritz ??

Jesus christ these in video ads are out of hand. Fitting you offer 15% discount off the sponsor product since you spent 15% of this video talking about it.

LMAO!!!! the brother in-law is a authentic neanderthal......LOL!!!It's a good thing he was holding the child, because he probably would have bitten the fingers off of his hand....

Did you rest it after the cook at all?

More cut edits than the media. " Comes apart easily if you pull harder." ( Looks like a damn rubber band) You do science a disfavor.

My first one was at 203 just by chance. I agree with you that it was not what I was looking for. Last Sunday I pulled the 2nd one I've ever cooked at 192. Set it in the box for 2.5 hours and it came out very good.

"I could die before I actually achieve happiness if I'm constantly shifting the goalpost of what I need to achieve in order to be happy..." Yep that's why most people don't enjoy their lives. Understanding the enjoyment of the process of living and working to achieve anything is missing in most people. You got out of the house and got gas in your car? You had money to do that? Congrats! That should be enjoyment. Enjoy the process, the end goal is seconds long. The process is the fun.

I use water in the summer it makes better bbq, and i use sand in the winter so it still holds a constant temp better and wont get to hot.

Takes a lot of dedication to work an off-set smoker can’t set it and forget it like a pellet grill with a timer and temperature probe.

Prob tender not temperature followed by a long rest at 145-150 degrees for at least a couple of hours, IMO long rest is key

Could you briefly explain the purpose of the hold at 150? Is it just a way to hold it until ready for serving so timing. Is not an issue. Or is it part of the cook ? Great video anyways :-D

Nice video, taught me a lot. I have an offset, same exact size. Is there a way to manage it for a long cook, where you cant get to it. For example, an overnight cook, or you just have to leave for a few hours? Or is this just the nature of a small firebox beast?

any chance you could link the rack you used for the sous vide method? appreciate the video

Great video

Why didn't you just cook your briskets fat side down in the original configuration?

Awesome video, clear and to the point! I have a hankering for Poutine but I can't find the right kind of curds around here, so thanks for the advice on how to make my own.

Testing this theory today!! Wish me luck guys!!!!

The mess made by wrapping brisket in butcher paper and tallow just doesn't seem worth it for at home. I have really liked briskets done that way I just don't wanna clean it up at my house

COULDNT REMEMBER THE GREATEST RIBS IN THE WO-ORLD NOOOO THIS IS A TRIBUUUUTE

Am I the only one that doesn't like those red spots and think it's undercooked?

I just found your channel this week. I picked up an old OJ I found on Marketplace and have been looking to sell if anything has changed since my last COS 20 years ago. This video about choking the exhaust goes against everything I thought I knew. The common belief says that choking the exhaust keeps the smoke in the cooking chamber longer and leaves creosote (and the resulting flavor) on the meat. Why did you not see/taste that?

😮WOW😮. This is a very interesting and informative video, but this cook would be way too much work for me to accomplish. BZ, great cook, and i bet it is delicious. Thanks Chuck from the Southwestern Arizona Desert.

goyslop

great video. thanks

Great job!!

14:36 LOL Canadian laugh is awesome!

Spam is huge in Hawaii because of WW2 and the troops stationed there and it was cheap. My dad was stationed in Hawaii and as such I was raised on spam. I will try this. But like the comment below there is a 25% less spam I'll use that.

Great video way better than some guy going on for hours what you told us in 14 min.

Oh fantastic so glad you put this video up now I know how to do it safely thanks !

Wife: “Come inside I need you to help with the baby!” Dude: “Not right now. I’m adjusting the radiator I installed in the smoker to make it cooler, so that it won’t work as well!” Wife: 😵‍💫

For sure gonna use the V technique

On pellet grill I would have to say yes foil boat is best. Never had bark as good as when I use foil boat.

Very excited about the all purpose rub. I used your technique and rub for a brisket for my kid's birthday party and I couldn't have been happier with the results.

Thank you for the Tenacious D tribute lol

You need a haircut.