OLD SCHOOL BBQ SMOKED BEEF BRISKET AND OLD SCHOOL PORK ENDS

hello my old school slow food fansfamily hey today chef Jeff is back withanother video and today we’re doingsomething a lot different than Inormally do it’s getting that time inthe year then I’m gonna do a lot ofbackyard cooking and today I’m gonna bedoing something I’ll cook more thananything else I have in my life todayI’m doing old-school funky beef brisketout on the pitthis is alone this is not this is itreally it’s really easy but it’s verylong consuming because this is a tenhour process what I’m about to do oneach biscuitwhen I say I’ve cooked a lot of these Btwisters I’ve been cooking brisket sinceI was 18 years old I’m now just turned52 years oldI think estimated because me and myfriends and family have estimated I’vecooked over 10,000 biscuits in my life10,000 and that’s kinda hard to cut methat’s how many bitches I’ve done in mylife I love doing brisket I can actuallydo this you know I’ve said I’ll dothings in my sleep I can actually cookbrisket in my sleep I have been so manyof them I don’t use temperature I don’tuse thermometer to know when it’s readyeverything is my field so I’m gonna showyou the way I do it step by step the wayI do my barbecued brisket the way comeon juicy tender and flavorful everybodythey’re tasting my brisket absolutelylove itbecause I did so many and I can do themso way off so anyway first thing I do Ithought my pit going outside I usehickory wood or oak I don’t use what’skeep mesquite bones too hot for me somepeople like mosquitoes I use oak andhickory I was raised on Hickoryhickory wood so with that being saidonly two things I do the math doesseason my braces are you gonna wash thechar on it on both sides we’re gonna doright here and I use the brisket yourhands you don’t when you buy whiskey youwanna make sure it has fat on it don’tbuy the complete trim brisket so whenyou buy the kids you need to spat heretookeep your brisket March through theprocess like I tell them I do brisketclasses barbecue classes I’m tellingthem just remember that fat is flavorfat is your friends that’s very veryimportant in barbecue now pull thelooser song time the other side yeah thenext thing I do I’m gonna put a rub onherenow I’m not gonna tell you what kind ofrule about you because I change itperiodically the rub is not theimportant thing in body cues people saidall what kind of rubbing that’s overrating the process rather is notimportant what’s important in barbecueis you basting it in every 30 minutes 25minutes with the basement makeup youseen before basting it keeping it moistthroughout the process I’m not gettingthe fire too hot and how you couldn’tthat’s very important it’s not the rubat all it’s the basting and thetemperatureso anyway I’m gonna put a rub on him youcan put the rub and for 24 hours or saypeople intimidated by risk it’s becauseit takes so long to doonce it the rub on there really reallythick Ohall the way on now the messy process butokay somebody has to do it okay nowwe’re gonna let this sit I like to let -it 25put the damn will let it sit by twothree hours and then we’re gonna comeback and we’re gonna get on the pitthere and we’re gonna start the slowprocess it’ll beat door you see mywindow right now they light a deal it’llbe dark when I finish this today that’sa long process so we’ll be right backuh y’all I got my fire going man wedon’t let this fire you know kind of goa little bit I got a 200 250 that as hotas I do my brisket so yeah it’s gonna doit stay in the back out of run out useuh y’all see are you gonna keep thecharcoal to start my fire mr. hickorywood that I use and I’ll use somehickory chips to to get a littleditional smoke but that’s pretty much itso we’ll be back in a minute whenthere’s fog around risk is on there toinstruct this blown cropshi-yah we back here okaytemperatures up to 300 this thing isreally really hot now what I’m gonna dofirst and we’ll put me frisk it on I’llput the big side near the fire thisgonna take longer to cook and I neverswitched I never move it upside downflip it I just move it aroundperiodically but that’s how I put it onthere for beginning to endalso I got some little pork but did notcut up and I’m gonna let you smoke hereall day on this side of course thiswould be ready when you before thebriskets all put in on there since I gotthe fire goingthat’s pretty much it we gonna base thisthing after after our buddy will comeout here and y’all know my barbecuebasting liquid we’re gonna base this andwhen we feelin we’ll have a nicebeautiful crust on that a nice tenderbrisket but we’ll see y’all in about anhourall right y’all we back here okay okaynow we’re gonna base it for the firsttime okay we’ll be right back and aboutanother hourand then I move this around here guysyou see I moved it from the hot side andmove the straight I’m gonna move itaround like this to the whole cookingprocess or the whole thing just cook soanywhere we’ll be back here about ourthird maybe 45 minutes and base it againand we’re gonna kick this the first hourso we got about six more hours like thisbefore I put the fall on it but I’llshow you that process later so we’ll beright backall right y’all we back here okayit’s been about two hours here we’regonna base this thing some okay goodsmoke goingNoabout four and a half hours into thiseasy I put the wrap these in foil andlet them cook wrapped in fog I don’twant to get no darker and this here I’vegot about another I want to have on thisand I’m gonna wrap this in foil and letit cook so I’ll be right back in aboutabout an hour and a halfwe’re gonna wrap this in fall I’m gonnapop the fire up to 300 let it cook therest of the waywill we be right backyou know we back again here okay we’regonna put this on we’re gonna set it forlike 300 degrees for like two hours wewon’t let it sweat down and completelytender so now what I’m gonna do morewrapping and ball put it back on hereand they took two hours and we’ll comeback with some nice tender brisket beright back all right y’all I’m back hereokay I got the porkness that I had onthere see how pretty that islook at that it’s awesome just pullsapart let me get a fork here see thatthat’s the pork I put on that while Iwas cooking and brisket see howbeautiful that is pretty pretty prettyand the brisket down to another hour I’mnot an hour to go he’ll be ready let’ssee that nice smoke ring you can i watchyou could smell this it smells soheavily in here but yeah that’s thatpoor pork right looking at just pullapart but anyway it takes a little bit Igot my old school barbecue salt put onthe piece right here let me try thispiece by hand stuff is awesomea little bit more sauce on there look atthat mmm this is so good throw good gowe’ll be back in about an hour when thebrisket is ready and I’ll show you how Icome out to be right backare you always back okay it’s been 1000Aveda and this is what you did this iswhat you didladies and gentlemen nice old foodpretty good barbecue brisket now whatI’m gonna do and you can see when yougot that jiggle like that that mean thatsuckers ready so what I’m gonna do about30 minutes here let it restI want the juices to go back inside itthen I’m putting on a cutting boardwe’re gonna cut some up and I’m gonnashow you how juicy and nice that looksso we’ll be right back all right y’allwe back okay let’s go cut into thisthing[Music][Music]very break ago we had you see any[Music]let me show you something show yousomething hearts into this yeah this isso tender yeah look at this it’s awesomegoodness yeah that smoke green there dothat Oh[Music]Tex III and the key is the cut againstthe grain see that yeah laughs thatlittle end piece down there definitelyold-schoolnot some goodness awesome goodness youhired just falls apart okay let’s cutthis other big piece here move this tothe side and won’t let down look at thewhole back to give the barbecue jointoh cool brisket down then go wrong Janego wrong old-school style but anyway ify’all do y’all brisket just like I didmine I love the fat point got a littlethat fat caused heart in there any othercome on just like this so anyway givethis recipe thumbs up please shareplease come in please like until nexttime have a blessed old school soul fooddayyou