How To Smoke A Brisket - Hot & Fast Brisket - 4 1/2 Hour Brisket

Hey Joe, do you think this would work in an electric smoker?

I TRUST BIG BODY BRODIE WITH MY LIFE

What exactly do the rods do? They just look like bits of rebar with paint on.

What are the three rebar bars for?

Where in Texas are u located? I am in Flatonia, I would love to get with u and talk with u about making sausage. I have the grinders and basically endless amount of deer and hogs....well just about any wild animal and I would love to learn how to start making sausage.

U have a way different way of smoking ur brisket than I do. Don't get me wrong ur brisket looks good and I am sure taste good but I don't need a binder and I especially don't need to add juice to my brisket at the end. My brisket comes out with that much juice on it's own after I take it off the pit and let it sit for about an hour still wrapped up. If this is considered pitmaster quality bar b que then I see now why everyone keeps telling me to go to competitions and compete. I am just an old country boy that has been smoking almost every kind of animal there is in the wild and everything comes out fall off the bone and melt in ur mouth.

Again I by no means am knocking ur cooking I am just saying that I am shocked that I can see why everyone has told me for years that I need to go compete.

Take care and God Bless u and ur family!

wye are the rods even in there

Where do you get that pump sprayer?

What are the rods for?

I love how it sounds like hes asking a question every sentence. 👍👍🤠🤠😂😂

This way seems like the right way to smoke a brisket on the Weber Smokey Mountain Cooker 22-1/2" smoker. I will let you know how it works out.

Why smoke? Why carcinogenic compounds would be a good idea?🤔

Seasoned griller here, the hell those rods for...temp control?

Great video!!

Hi Joe. Another great video. May I ask what is the difference between trimming for an offset smoker and trimming for a UDS?

what are the rods for ????

what temperature did u smoke it at?

Jealous devil charcoal is over priced and doesn’t last very long it’s very brittle when it’s on fire. I’d rather stick with B&B oak briquettes

Man, when he tore apart that slice of brisket at the end, I got such a wave of saliva I accidentally dribbled on myself. No joke. It looks so good!

Lol edge police

You can buy a select grade brisket for half the price; leave all fat on . Cook fat down first half, flip second half and it is just a juicy as a choice brisket. Plus you don’t trim anything. Still cook it fast at 300 F.

Great video! A lot of old school people believe in “bark” but the bark is all carcinogen which causes cancer. You get plenty of flavor without bark.

Did anyone else almost want to call the police when he put the mustard on a brisket? Lol, seriously a great video, just one of the great debates as to whether brisket needs a binder or not.

What was the temperature

What is the point for the rebar rods at the top of the smoker ?

You can hang from those rods and smoke jerky! I like the pit. It's actually a great way to learn to smoke and build fires. Smoking turkey wings and drums as well!! Great job! Most videos only talk about low and slow.

Hey Joe. I've been binge watching your channel. New to smoking. Do you ever use a pellet grill? I've got a Traeger Pellet. Made your NC pulled pork today.... phenomenal. Of course I'm in NC so had to go with that over Texas 😂

Only if they had all these nifty gadgets and tutorials back in the 1900,s 😂😂😂😂🤔🤔🤔🤔

looks great 👍👍👍👍 but, what are the 3 "rods" for in the grill ??🤔🤔

What are the rods for on the smoker....?

What’s the purpose of the rods?

What kind of sprayer that you spritz the brisket with?

I have a Reverse Flow smoker that also works as a grill when I take the baffle plate out. Trying to decide Which would be the best method to try this hot and fast brisket.

Reasoning for putting rods in??

looks overcooked and dry

What exactly is the purpose of the three rods, what do they do?

What temperature are you aiming for in the smoker?

Whatched all the way through and then using charcoal... Lump only!!!

I don't see the purpose of the rods on the smoker

Damn!!!! I can taste it from here

Oh my goodness, that brisket looks delicious and I didn’t know a brisket can be smoked in 4 1/2 hours. I gotta try this method.

What purpose do the rods serve?!?!

I saw on one of your other videos the mixture for sp&g it was like two cups pepper one cup kosher salt and a couple spoons of garlic. Now this recipe has cumin and paprika. Can you please tell me how much of those you put into your mixture as I wish to replicate it. Thank you for sharing your knowledge!

Hey Joe! I've never used a pit barrel. Are those rods really necessary if you're not hanging anything?

what's the purpose of the rods?

What are those gloves?

I was in america once when I was 18 but I feel like I was too young to know what to try. I NEED to try south US BBQ

Any tips what a non american should try?