COMPETITION STYLE BEEF BRISKET: THE BEST THERE IS + TENDER SMOKED SPARERIBS

for everyone this video is 19 minuteslong so if you’re kicking it with thejam-packed cookieskick back get your snack in the legs butnot move yeah so hey what’s going on gopeople welcome back to another episodeof jam-packed cooking it’s your boy chefray mr. money and happy holidays todaywe’re gonna do some good old barbecuebaby good old brisket and realcompetition style and backyard styleyou’re gonna let me know which one youlike the most when you’re trying to rentthem trophies though you can’t have youfalling off the bone baby but I’ll tellyou all about it this is another episodeof jam-packed kitchenlet’s eat it this[Music]I servermr. holidays it’s cold outside and we’vebeen prepared for these competitionsyou’re doing a lot of cups I got a wholepack of brisket right here we’re gonnado a little trimming on this brisket cuzwe don’t need all the fat but don’t gotoo crazy because everybody no fatequals flavor so up top automaticallystarting off you got this Decker fatit’s not gonna cook down it’s gonna bereal rubbery and it’s just gonna be inyour way of making you a good oldsammich or getting a good a good sliceof brisket for the judges so let’s takethat off that’s just pretty fat 100% fatlook at her just like we don’t need allthat it’s enough fat in there so justwith same scenario we’re gonna clean upthe top just a little bit you want tomake sure you got a sharp blade andthere’s this brisket have a membrane uptop you want a glass of blade right overto meet and keep tension on the membraneand should come straight out just likethat stuff does not need it it’s gonnaget up under that give us some good workI’m going to clean this top point up youwant to try not to go deep in your meatyou don’t want to leave Denson marks outalong your meat especially when youtrying to win these trophies because thejudge is dirt judged you of presentationyou got to think they’ve been doing thisfor years they seen all types of stuffcome through there so they know if youtrying to pull one over on I’m showingyou about around a way how to preparebrisket a whole pack of brisket this ischoice it’s not nothing too special it’snot a Wagyu or something like thatbut if you was doing a competition youdefinitely want to step it up a notchand spend the extra coins so you canbring home the bacon baby you got tohave your beef right to bring home thebacon so that’s that it’s looking prettygood let’s give her a turn on this sideup here on this point just gonna help onyour bark the rest of that fat gonnacook down andit’ll help get that rub into the meat soI’m gonna get the rest of this trimmedup and I bring you right back to showyou how we apply our rub to this brisketall right that’s about it you got allthis meter that’s gonna give you somegreat slicing look how much fat I leftover maybe a quarter about a half aninch thick that’s what you want you’llsee how I turn out in the cook so let’sget this turned over and let’s get someglue on it a lot of your barbecue guysknow exactly what I’m talking about whenI say glue what I have learned whenyou’re dealing with this you smokingmeat especially beef you do not want todo a lot of audio you use all your foryour glue because it stops thepenetration of your season so we’regonna go with just from the other tablemustard if it was open we definitelywould go with it so let’s get it beforeit quick some yellow mustard if I had toguess that’s gonna be two tablespoonsrubbing in cuz we’re using it for gluepoint attendantit’s gonna help the seasoning stick andthis yellow mustard it definitely willhelp on the tenderizer process believeit or not in a barbecue world two thingsyou need help you’re gonna need somemagic dustsimple as that get some help and getsome magic dust you already got the timejust take it look so we’re going rightover with an even coat of our magic dustbig smoky barbecue I come for your magicdust and you want to get all the exposedmeat don’t leave none of the exposedmeat untouched with this magic that’sall right you can go on liberally can goon pretty heavy because this is a bigcut of meat as you can see there’s not ait’s not just average piece of steak onthe table baby this is the big boy thisis a brisket baby the brisket all on thesides you want to make sure you’regetting that meat it’s definitely Iabsorbing the flavordon’t forget about down here don’t leavethem out down now don’t go rubbing outall on your brisket after you do that Iknow it’s called a rub but trust me youwant a pressed want to give it a pressmake sure your season is and she’sgetting all the text to this meet realgood and oh just do one side flip herover and I know being from Texas in likeyeah yeah they don’t use a lot of Roadit’s taught him tougher that’s what youwant to do go right here it’s how topimp your way try to bring home thetrophiesI don’t think side and pebbles gonnabring home the trophy baby alright sothat is now what you want to do you wantto let this sit and let the let the rubliquify and the meat of the rub wouldcome morning I’m gonna change my glove Idid the same process so record spareribsI got a couple rack of spare rib that’sgoing on today for this competitionstart cook and I got this brisket wholepack of brisket when I say whole prakitpacker brisket this is what I’m talkingabout on my splendors real quick this isthis part here you can tell this like afat fat part that runs through here andit separates the flat which will bethat’s gonna give you more lean and thenyour point it’s gonna be more for youchop your burnt ends and so on but thisis what it is if you want to check outwhat I did to the spareribsI leave the link to that video down inthe descriptionyou watch it step by step on how toprepare these ribs for competition slashbackyard style for the consumer or thejudge let’s let this brisket rest onemore step before I let this brisket restand I’d like to do on the meat part upwanna heat it with an even coatof course freshly ground black pepper wegot to get this grill fired up we’redoing it low and slow on an offset stickburner I’m not knocking your gas and allthat but this is the original way ofcooking this meat when you say I gotbarbecue we smoking to 50 to 60 perpounduntil is dumpin tender juicy it’s gonnabe Veneto muy bonito today so let’s letthis brisket rest I’m gonna get thegrill fired up we’ll bring you back whenI’m out there hi good people so here youare out here at the smoke let me showyou what we got going on back here whenyou smoking this meat you always want tomake sure I hate I said this fire isfiring offered by the hour now and thegirl came up the grill is about 275which is higher than what I wanted but Idon’t mind starting off with a littlebit higher because it’s such a long cookthis is about it I want to set a 9 a 10pound brisket that we put it on I gotthe inlet about 50% and out about 50% onthis smokerlet me show you what I got going on I’mgonna go ahead and open it so as you cansee the smoke it’s not it’s not blacksmoke it’s not just pure white smoke butit’s almost like a soft bluish greatand over here if you come in here youcan see where I set me a water pan upthere and then my water pan always thisis something I’ve been doing for years iseason my water and I know it sound itsound but it’s gonna bring home thetrophyput this in your in your smoke and yourgrill make sure you get your water on Igot onions peppers celery and I’ll letit know but that’s something you learnover the years so we got this grill upto temperatureI’m gonna close it so one loop heatbecause you know when you looking youain’t cooking baby let’s go right herecome in here and look at this brisketyou see me hit it at the last minutewith that coarse ground black freshlyground black pepperand I’ll let seasoning and rub it wasjust liquify look at that magic dust hisbrew neato it’s beautiful on that onthis brisketyou don’t want to getthe point point sidetowards your fireand I know you hear that sizzle I’mgreat hot make sure you shape it upbecause the way you put this brisket onis the way it’s gonna cook so if youwant to meet the story shaping up andlooking make sure you shave it up justlike that alright so now that we got ourbrisket on let’s get our ribs on we’regonna start gonna start just real aboutmeat side down we’re going about 260degrees Fahrenheit and it’s gonna be anhour per pound so if your brisket tenpounds you got a ten hour cook babydon’t rush it low and slow we want tobring it up to about 200 internaltemperature is 200 degrees Fahrenheitand we’ll see if we got it what wewanted that will come out and hit itwith the spritz or the mopwhatever you know it asks every hour nowthat we got everything done everythingput on the grill and it’s been on forabout five or ten minutes just to makesure we steady and like I said it’s coldout here today we’re not even in themeat sit and look what it is written 5557 degrees already so the thirdcomponent that you’re gonna need whenyou are it’s into these competitions andI’ll let coffee make sure you get somecoffeeonce again cousins code is here I lookso what we want to do is let’s get ourmeat probe in get it in the thickestpart of the meat about 50% of the wayhereand there you goshe’s coming up like a baby she alreadyhas 77 you don’t want to rush this thisis a low and slow cook now I’m not doingno promotion for this type ofthermometer for these people becausethey ain’t called me but when they doI’ll let you know what kind at themoment I’ll use till there get yourselfa meat thermometer that can keep thetemperature your meat and this was gonnalet you get a little sleep a little restjust so we can be in the know hi soright now we’re at 77 we want to know inslow baby I bring you back and buddywe’re gonna be on about a few hours andwe’re gonna come out every hour and hitit with our miss good magic miss I’lllet you know what it is in a minutelet’s go baby hi so it’s been about anhour now let’s see what we lookin likeoh yeah sitting like that baby low andslow so now it’s time to start moppingis me cuz as you can see look here thetop of this meat since its smoking lowand slow at this temperature it’ll getthe drying out on you and your Barkerget all dry you won’t have a good workthis is gonna help with that work I’llleave the recipe for this mop down inthe description but you want to makesure you keep the moisture up in thisgrill and the smoker rather but you seeit starting to take on that good Brownthat mahogany barbecue color aboutanother hour low and slow so we havewaited all daylook what we got my baby it’s better ifwe trim them up just a little bit enougha little bit of the tip on just forextra meat I’m gonna show you how to puta slice on those but this is what it’sall about todaycome here I’m gonna leave a video toshow you how to do these ribs down inthe description a twosie you don’t knowhow to make these delicious Oh ribsalright so take this up this is whatit’s all about today babybeing from tell house we love our beefand then got the jiggly juice on thisthing it’s ready babyso let’s go ahead tell my mouth waswatering things is getting rigging realhook he says getting real crazy out herenow make sure your knife flies from A toZ or from the front of your brisket tothe back yield brisket you want to youwant to be able to reach across so lookthe mesial slices brisket against thegrain you can see that this grain isrunning the grain is running this thisway I don’t know if you can see it but Ican ten maybe just I can tell all rightso we want to slice this brisket againstthe grain now starting out I like to goahead and get this out the wayoh my god yeah I know I know I knowlook at the smoke ring baby take it thenit’s got the smoke ring from being smokeblowing slow Scott the little fat righthere that we left rammed up with just alittle bit so let’s go ahead and get itto the bridge tonight I’ll go ahead anda half in this for you so you can seewhat we gotI know baby nigga when you bring themyou got the juices and of course Ibarked look at this work the same burnyou know what you’re talking about thisis work so we’re gonna get us some niceslices at this point that’s where yourfatty gonna come in that I told you thisis this is some of the best eating righthere how you burnt ends and all that solook right now I want you to leave willcome in and tell me what I did wrong butno slices take a look at these slicestell me what I did wrong the grain isrunning like this that’s more for surewhat’s gonna make it even if you got twobrisket tender tender it’s gonna make itseem like it’s not recover the way yousliced it and then look here will youpeas that you got to do the band testmake sure it bends over that night youcan touch the two ends without itfalling apartbig Smokies vbq calmgive to somebody to brisket right toyour front over get to Celine it’s thesame thing baby see those up come onlook at her let’s lay it down is thatmore we got smoke ring the lean part ofthe brisket just a little bit of thatfat speaking – with the bark just lowerjust lower that’s gonna be deliciousmatter of fact let’s taste this brisketI can’t wait no longercome on that’s gonna be a serioussandwich I just want the pulleys outjust show my jam-packed cookers are wedoing it over there big Smokies youshould be able to take a bite out ofthis real but not pour the whole thingon its to leave a nice teeth mark and itshould be muy bonito very beautiful solet’s see if we get that come here Igotta try not right nowthat’s what you wantlook you see where your bones startturning you wanted to take your timethey let you know himthat should meat is not overcooked it’sjust right now they filing off the bonewill be not mercy they’re gonna can’ttell me they’ve read these ribs ain’tcoming right up[Music]this is somewhat a roundabout of whatour box would look like if we wasturning into the out of a scale of oneto ten I’m a radius box about five orsix just because we didn’t take our timewith it on a company we’re trying tobring on we wanna bring home bring homethe trophies take our time we finesse itand we dress it but I just like ice Ijust wanna point out in the rightdirectionso you won’t be paddling backwardsyou’re me so check it out job backhookers let’s see what we got in our boxwe got a few slices and we got the burntend the slices gonna get that’s whereyou’re gonna get more if you lean whichis seasoned a smoke ring and a littlefast trip up topthat’s very good we’re back here thebirth dance is where you’re gonna getyour fatty you’re gonna get your milkmelt in your mouthcrisp vacation from the burnt ends ohman you got to try this ax listen rightnow once you go to Big Smokeare you one of these Bristol’s try itout firstdon’t forget the purchase of magic messwe run it as special for the holidayssite-wide t-shirts everything is on salecheck it outmake sure you go get you brisket it’sthe magic that so you can do your veryown and don’t forget results you needthe saucecheck out the rib video you don’t youneed the sauce this stuff is deliciousoh it’s me mr. mighty separateappreciate you for watching I love youfor watching and until next time I’llsmash that like button scribe to thechannel ring the bell cuz we always jamin there cooking babypeace and love so try this out[Music]