Slow & Low Texas Brisket on a Smoker | DJ BBQ
DJ BBQ is cooking in a storm to bring you his classic Texas Brisket. One huge lump of beef cooked for 18 hours in a Lang Smoker. In the rain. Outdoor cooking at …
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That looks yummy.
I like my briskets not greasy but they need to be juicy as well…
you should not let it rest in a cooler, it just keeps cooking further, just tin foil and open space, anyway, love that pit!
He should have spritzed with some of that oil in his hair lol
Could of done with something bigger than pen knife to cut it a big slab of animal like that lol, looks nice though👍🏻
Dry
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
What not to do should be the name.
So dry. Ultimate fail
does look a little dry but I bet it tasted boss. some you win some you don't. I really like your bbq cookbook by the way.
That brisket wasn't resting at all…. when he took it out it was still sizzling… which means it has been cooking the entire time. Dry af.
хуёво мясо приготовил
this brisket looks terrible. so dry
You cooked a hell of a brisket and then you had to go Cartman on it and eat all the bark off it, then you cut with the grain. Indian tear*
I love the color of this grill.>>>t.co/y9qe4WTh4K It looks so beautiful in our backyard! Reminds me of an old vintage car. My friend says the grill works great too! We also purchased the grill cover which has been great to protect it from the elements and getting dirty.
How you make it in a even?
Nice bark but looks dry AF
Cant believe someone would eat whatever he's serving after watching this. He has terrible hygeine!
lol dry brisket. nyhahahahaha
DJ BBQ exactly how stoned were you when you shot this episode? Seriously bro the fake foodgasms when you're chewing that brisket ain't selling 😛 We know it's DRY AF!
Its not tasty man sorry
looks dry
Cook it longer if you want it to be softer
One word; DRY
Is the coler supose to be cold or can you just put it it a coler?
The stuff is so good and just falls apart
I'm from central Texas. Everyone wants to label their brisket "Texas" but that brisket, not to be mean, would be shunned. Where do I begin?!
It looks dry. Zero juices coming out of it.
The smoke coming out of that smoker was dirty. It should be clean.
Technically he was slicing brisket, but that's not how you slice brisket.
Smoker temperature does not correlate with cook time. The brisket is done when it's done. That's done by feeling it. Checking the internal temp lets you know when you're close, but if it doesn't feel tender…it's not done.
You need to wrap the brisket in butcher paper during the cook for two reasons. One…it will soak up the juices to prevent them from dropping into the bottom of the smoker and keep them on the brisket. Two…help cook it a little faster.
No mention of the stall???
Can't believe I wasted time writing all that, but real "Texas Brisket" deserves respect.
Thats one nasty ass dry Brisket. NOT competition style.I would be disappointed.
IMO 225 too low for brisket, two fiddy better temp but keep the rub the same. Pit a little big for one packer, water pan would help some.
I BBQ my breakfast, mane.
Awesome video!
Jerky….
who needs a side dish?????
This is a joke right? This guy doesn't even know how to slice a brisket correctly…