I cooked a brisket like YOUR grandpa, THIS is how it turned out…#oldcountrypecos
For more great Instant Pot recipes, please visit InstantPotEasy.com
You WONT BELIEVE how I cooked this brisket I cooked a brisket like YOUR grandpa, THIS is how it turned out.
Don’t be fooled by the nay sayers. Here’s a way to make a GREAT brisket- (btw, I love you guys!)
https://youtu.be/KOjvaFqfwoE
Uds brisket FTW.
Hello Zach! I just happened upon your channel. Love the sarcasm at the beginning of the video I get a lot of that too. I appreciate the explanation and how you brought out the science of what goes on in a brisket cook. Very informative.
Liked subbed and rang the bell!
Btw, that brisket looked really good to me. I’ve also had a couple 20 hr cooks myself!
Cheers from Dave over at Dabomb Smokes!😎🤘
Great job Zach! 26 hours 🥱. Turned out awesome. Cheers 🍻
You need some steel toed crocs for chopping wood.
26 hours? 😂
Nice experiment Zach…… but we know the deal!!
What kind of knife do you use to cut your meats and what is the brand?
You are the Brisket Medic do it your way !
Thats a brisket, bro. Bad ass video. Now I know why they call you the brisket medic 😂..
I'm not a brisket expert and have very little experience with cooking them. That said, having to baby sit a fire for 26 hours, nope, not for me. You're a trooper Zach. By the way, my grandpa used to get his brisket by being invited to his Jewish friends for dinner and they'd have it that way. You should have done that…LMAO
Taco meat works! But yeah, you just gotta trim it, spritz it and enjoy it! Mine usually go 10 to 12 and occasionally 14 hours at 225. 8 hours at 250. Great info, Zach!
Yep… dad use to cook it just like this… he would start it when he got off work friday and we would eat it Saturday night. No trimming… just salt and pepper… no wrap though.
I'm sure it will still get eaten, but wow that's a lot of time and effort! You certainly proved your point though😊
Excellent information Zach on the real
26 hours!! The heck with that!! Still a good video tho!! I go 275 to 300 for 14 hours at the most. Don't smoke a brisket more than 14lbs most times. Use the leftovers to make a brisket boudain!!
Looks good. I do mine 16 to 18 hours.
I just did a brisky that was not like the usual. The flat was overcooked and the middle was not done enough. It was a perfect grandpa brisket. The main thing learned was an overly thin flat should have been trimmed off and the overall thickness should have been more uniform. Never stop learning right? Time to reflect and have a beer. Cheers Z man.
Great video. Don’t think I could never not trim. My OCD would be kicking me the whole cook. Love the Houston livestock show and Rodeo shirt as well. Keep up the great work!!
Should have cooked that beast in the drum with direct fire – that big fat cap down would have acted as a hell of a deflector !
It's still good to go bro! chopped brisket sandwiches!
Man that was a rough video to watch Zach 😂
You know that lsg cabinet with the humidity has been producing the best brisket you ever saw lately. At this point I'm sticking it in at 225 with no spritz or wrap and just waiting till it's done. Obviously the offset is a different beast with the high air flow. The method is entirely dependent on the smoker you use!
Helped us out 👍👍
Thanks for doing this!!! I’m sold that we have been improving our briskets from grandpa days 😁👍👍
8:54 When the brisket medic invites you over for more than just BBQ. 😂