look at the conditions of what we are cooking in look at this
knarly right that aint chocolate it might look like it but it doesn't taste like it
but it doesnt matter man barbecuing isnt about summer or maybe spring
its 365 this is dj bbqs classic texas brisket to start
a texas brisket you need a big hunk of meet the size of a door mat so we have a got an 11 - 12 pound
hunk
of irish beef brisket i've got one word for that thing
radonculous
that is rad and donculous in one word
so were going to do a rub
freshly cracked pepper we are super sizing our flavour right now with this
were going to flour our brisket
just going to add some chilli flakes
to spice it up a bit
it doesn't get any knarly than this
especially in the rain all your supermarkets in london
quit putting away your barbecue and your charcoal when it comes to september
because you still want to barbecue alright
i still barbecue at Christmas
you can throw a whole pig on there a turkey goose
shove a chicken in the goose
right time now for some red neck science
i've got a 60 inch lang smoker we had a reverse flow
happening in here so we have the fire bucks down here the smoke travels underneath these
plates heats them all up comes at the top and then the smoke shoots up here
and capsulates
huddles the meat with a nice smokey flavour
now when you are cooking meat
and your smoking it
its only getting that wood flavour fir the first like 3 - 4 hours so you
wanna
start off with a good kind of fruit wood like a cherry or a
seated and that was in the beginning decide that you need help are woods like
you're okay
now it's time for the heat to hit the meat
how good does that sound
wanna do it properly
the your going to have to wait the best part of a day for this baby
this cut of meat is off
we have been cooking this thing for 18 hours shes mad man shes like
wwf wrestler all like
you want some excitement
coming over the top
so we are going to wrap her in tin foil and wrap her in a towel and throw her in the
cooler for two hours
dude dude its time to eat its still hot
look at that
beauty
look this is falling apart
oh my god
that is so good
that is what i call
texas
grub
this is salty
its sweet
its perfectly cooked
oh
i can now
die
a super stoked out dude
check this out here
that's where the smoke came in and gave it love
and thats 18 hours of slow and low cooking love right there
see that pink ring right there
that's the smoke
that's the apple that's the cherry that's the oak
you don't need a big smoker
you can do it your oven
you can do it on a
just make sure you do it slow and low
if you want a side dish with this gorgeous hunk of meat
try my woodstock dans green beans
just click the link bro
thats it texas brisket
competition style curtacy of dj bbq if you liek this recipe and
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