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Man that is so awesome you got a rib call using this method. Great job man 👍
M….S…G….
Alto sham…
That was damn near a total shit show. The hold method is not a bad idea. But i definitely wouldn't use a pellet grill for this task. You're already using electricity, so the next logical step would be masterbuilt electric smoker, or similar. I recently used one for the hold, and it worked well. Friend brought a brisket he wanted me to cook. Was not high quality. Select grade, and not one i would've picked from the bin. I pulled it from the pit @ 5:30 pm. Put it in a pan, and put a small amount of mop on it. Covered with foil and placed it in my masterbuilt. Set it for 145° and walked away. He picked it up @9:30 am and ate it for lunch. With such a low quality brisket, i had my doubts that i was going to get rave reviews. He sent me a video of slicing and eating it. Came out perfect and was enjoyed by all. Took it to 206° before i was happy with the tenderness and pulled it. With it being select it shrunk a shit ton. So much so he said, no way this is the brisket i brought you…… I stopped injecting when i stopped wrapping. Lots more salt retained for some reason. But I have always and still do season the day before it goes on the pit. Just incase you're wondering. I cook all my briskets on pellet grills. I have (3). Mesquite is my go to for brisket. Took lots of practice to get good at it…..
Turkey roasters are awesome for long holds
With doing chicken or turkey for a rest and hold, you'll need about 5lbs of butter and it won't dry out lmao
Great uploads as always. Great respect to what you do and your passion for bbq. However, you need to be careful with the recommendations on MSG. Yes it's amazing for umami flavor, but
laws for use vary between countries to limit allergic reactions and sensitivities it is known to cause, especially in children.
Last thing anyone wants is if someone in their family or a competition judge is allergic or sensitive to MSG and causes a hospital visit.
For example FDA only allows up to 3grams of use total for MSG to ensure anyone allergic will not have serious allergic affects.
Any home or amateur cook can put people at risk if they don't know if they are allergic or not and saturate meat with MSG. I would recommend to begin stating to follow the limits set by the country you reside in regarding msg use.
Maaannn….Wet pellets & no rub to start- tough start but really Kool how you Persevered !! Way to Hang Tough!! 😁👍👍💥
Can you just bring a stand up warmer to the competition or is that not allowed?
Also sous vide in kcbs was illegal so your steam warmer holder may not be eligible in your comp.
I like your idea of moving the RTD in your Traeger to "fool' it to lowering the temp at grate level. My pellet cooker's controller lets me do this without moving the RTD but the result is the same and I can get the hold temp really low.
I followed your brisket recipe recently! I wrapped it around 185F and then held it at 150F for 9 hours. SUPER tender, and even the tougher, dryer parts seemed to have almost rehydrated a bit during the rest. Thanks for the top tips dude.
I've realized I prefer meats with a bit more bounce in texture than just being soft and melt-in-your-mouth. I'm going to try combing your rest technique with a hot-and-fast climb to 190F. I think that might preserve some texture and keep the meat more texturally engaging. Happy cooking dude!
i was thinking it would be really cool to have a series on rub making. i think this would be something way better in person than online to see how flavors pair and why ones are used. but it would be awesome to get some insight on % concepts or flavor matching profiles or whatever. i know alot of people make their business out of selling their rubs and thats great, but it would be fun to bring on someone who has some insight to collab or something.
I did competition for about 8 years. many many years ago. I did the brisket injection like everyone else did, but once I learned how to really perfect my brisket I didn't really need it any more. I haven't done the hold for 10 hours thing yet (doing that this weekend with your cooler/sous vide method) but simply holding the brisket in a cooler for a couple of hours before serving has a dramatic effect over the usual competition timing of having it done right before turn in.
what can go wrong will
Hey man you accidentally uploaded this in 360p just letting you know 😀 Also I held my brisket at 150 for 20 hours using the sous vide method here's a video short of it! https://www.youtube.com/shorts/AQ9febsbwLo
Question. I just bought an electric smoker cheap to hold brisket. Any tips on that? I know you used one as well.
Never done a bbq competition so forgive me for the stupid question, but are you allowed to hot hold with a sous vide technique, or is that not permissible?
Like I tell my wife for every holiday meal – don't try something for the very first time the today you need to do it! Get a routine and do it.
Add: should have told us how you finish in each category that way it can be the beginning of a comeback story!
Really appreciate these long videos…. They are very informative! Thank you!!
It you want to sponsor our team we’ll surely try out your method at comps for you
What about using the sous vide cooler instead of using the traegar?
Great detailed report. Look forward to the next one!
MSG is not good!!!
Thanks for sharing! Stay healthy and happy
Dude you totally overthink everything……WHICH IS AWESOME and why I love your channel!
Keep the great content coming!
Once again, I can relate to your thinking. It’s all about systems management. You are on to something huge, and knowing you, you will get it perfected. Nice showing on the ribs for your first attempt of the new method. I don’t do competition, but I agree with your desire to eliminate the exhaustion and maximize the fun, while not risking the results. BTW, nice thinking on the sensor mod! You’ll get there, and I look forward to hearing all about it in future episodes.
Sleep is not overrated. I once turned in 5 ribs in a KCBS contest because I was exhausted, and to say that my mental clarity was not all there would be an understatement, and that was with no alcohol involved.
Hello from Dad in Mongolia ..i have the group watching your videos