Texas Style Beef Brisket | Oklahoma Joe’s Rider DLX

in today’s video we’re doing atexas-style brisket on the OklahomaJoe’s rider DLX hey this is racer fromdead broke BBQ of Wisconsin and welcomeback to the channel but if you’re newhere we try to help you enhance andamplify your backyard barbecue fun butone thing I want to say real quickly isthat I’ve had a couple people say hey Isent you a message and you never replybut I have replied and you might nothave received the notification if youget a heart notification from mejust click it and then it’ll take youright to my answer today we’re doing atexas-style brisket on the OklahomaJoe’s rider DLXand the reason why I’m calling in aTexas style is because the rubs that I’musing today came from two fellows thatare Texans so it’s got to be atexas-style brisket right and in fulldisclosure Oklahoma Joe’s sent me therider DL X so I could do a complete andhonest review using that cooker and sofar it’s done fabulous and you can seeit in the rest of my videos just look itup I got a playlist and don’t forget tocheck the links below because everythingthat I use you’ll find in there and youcan get your own stuff your own gadgetsand I appreciate every single one of youthat have gone into my links andpurchase it because I do get a smallCommission it ain’t much but it helpspay something towards the YouTubeInternet so grab your rub and your lawnchair Kenneth we’re gonna smoke up atexas-style brisket today we’re doing abrisket on the rider DLX and we’re usingsome Texas flavor to season it up withwe’re using some SPG from suckerBuster’s and some smoke shake from NorthTexas BBQ addicts now I trim thisbrisket up to eat it not just slice itup put it in a styrofoam box for a guyto take one bite but I usually take offa little bit more of the fat cap on thepointes side and I’m not cutting offthat point because my family thinksthat’s the best part of a brisket and Ialso cut out most of the deco fatbecause that’s hard to render and itdoesn’t taste that great so just get ridof it if you’re gonna eat it at home butover on the flat side I left it about1/4 inch thick and beggars can’t bechoosers right now I had two briskets topick from one wasten pounds and this one was 19 poundsstarting out so we’re gonna start outwith just the SPG and I still flavor upthis fat because it’s really tastybut this big piece of meat you can putit on thick and also don’t forget dumpit inside any grooves that you’ve cutout and then of course we’re gonna haveour North Texas barbecue smoke shake onhere now my good buddy Kenneth fromwhat’s new BBQ sent me this rub and hemade it check out the links below headover to his channel and I bet you youcan get yourself your own bottle allright this fat cap side is nice andcovered and it’s covered thick oh yeahthis is a big hunk of meat and thenwe’re just gonna repeat the process somemore SPG and be careful you’re gonnasneeze with this stuff coat up the sidesa little bitno just finish this side off with oursmoke shake I’m excited to try this andI know Kenneth has been working on thisfor a while so thanks again Kenneth andthen you just want to tappity tap so itsits someplace and I didn’t use anybinders I typically don’t so if you justlet you rub set and do its magic youdon’t typically have to use any bindersthe meat and the juice and the salt willget activated and it’ll stick to itpress me now today’s video is sponsoredby wine tails sold out also known as WTSoh and we’re pairing up this brisketwith a real time a real hop that’s apretty cool name now Rioja is not anational grape it’s a region in Spainwhere this wine is made and it’s also ared wine and that goes great with beefnow over at wine till sold out you canfind multiple different types of winesfrom all across the globe plus they gotspecial deals where they got bottles for30 to 70 percent off if you use my promocode baby Q 20 you’re gonna saveyourself ten bucks on any purchase of$50 or more that promo code lasts untilDecember 31st 2020 over at WTI sothey’re getting new bottles daily somake sure you check it out you don’twant to miss out on a great deal and thething that I like the most is thatthey’re gonna ship it right to your dooryou don’t have to leave your house youdon’t have to wear a mask is sick andtired of standing in lines right allright I’ll meet you out by the rightordeal X and we’re gonna get this Texasstyle beef brisket under some smoke okayit’s a beautiful morning we have a longcook ahead of us let’s get the Ryder DLXfire it out turn the power on and we’regonna turn it right to 200 we’re gonnaopen up the lid and let all that whitesmoke get out of the chamber Plus makesure that you have your setting on smokenow this is the initial white smoke thatI’m talking about leave the lid open letit get out of there and once you hearthat afterburner kick in go ahead andclose up the lid and let this pit warmup all right the riders burn a nice andclean close up your lid and you can alsotell when it quits on the controllersame preheat when it starts giving youan actual temperature that’s a good signyou can close it up and start preheatingthat chamber now we’re gonna give itabout 15 minutes because we want thatcast iron to start to heat up before wego ahead and put in our brisket allright our rider DLX is all heated uplet’s get the brisket in all right thebrisket is nice and sweaty and I’m gonnaset it right about here and I’m alsogonna dome it up just a little bit witha couple little wood chunks so we getthat water and that cooling to come offthe brisketit just helps trust me and then I kindof form it down a little bit this sideon the rider DLX right here seems to bethe hottest point in this pit so I wantto just push this back just a little bitand this flat is pretty thin so we don’thave to have that right on top of thefire pot and I’m going to add just alittle bit of moisture to this cook I’mstill probably gonna end up spritzing itbut having a water pan in here isn’tgonna hurt this cook at all close up thelid and set a timer for two hours andthen we’re gonna start checking it tosee if we have to spritz the outsidethat water pan will help a bit but youstill sometimes have to give it just alittle bit of coat of moisture right ontop all right my two hour timer went offI’m gonna go ahead and check out thebrisket but I’m also gonna put in my Incword we’re gonna check out thetemperatures on the brisket itself anduse an ambient temperature probe to seewhere this grill is actually running atall right well it’s looking like abrisket here a little sizzle going onthey’re feeling okay Rob isn’t stickingyet and get my ambient temperature gaugeset up over here and then I’m gonna takemy probe temp and I’m gonna stick it inthis thicker part of the flat and aboutthere and one thing that I’ve learnedabout the ink Bert is you want to makesure when you’re putting this in youhear it snap and we’ll do the same thingwith a meat probe you hear that snap youknow what’s in and I’m also gonna goahead and add some spritz to it this isjust half apple cider vinegar in waterit’s not looking too dry but it’s goodto get a little bit on there keep itmoist I’m gonna close up the lid and seta timer for one hour then I’m gonna comeout and start spritzing it if it needsit and also I’ll check out my hopper tomake sure I have enough pellets in itall right my one hour timer went off I’mgonna go ahead give this brisket anotherspritz looking pretty good getting alittle dry back in this corner smellsphenomenal but for the most part we’reon the low and slow cook now I’m gonnaset a timer for one hour and everysingle time I’m just gonna come back outhere and spritz this brisket just tokeep it moist and once I get around thathundred and sixty hundred and seventydegrees we’ll go ahead and throw it in afoil pan and then start the braisingprocess so I’ll check back in once it’stime to get this brisket into the probetenderness procedure that’s justthrowing in a foil pan and we might evenadd a little real hot to this brisketbrazing we’re experimentingokay this brisket has been running forseven and a half hours now my ink Burtsays it’s running about 160 degreeslet’s check out some of those internaltemperatures all right let’s see whatwe’ve got running here164 65 66 we are getting into maybe somerain but it’s got good bark color I’mhappy with thatso let’s go ahead and pan this up okaylet’s grab this brisket out of herein and in and then I’m gonna take theremainder of my apple cider vinegar andwater mixture and we’ll put it in thepan yeah it’s just dump some of that inokay and I’m gonna use some of thisRioja to help our braising process andof course my favorite part of opening abottle of wine is dump a little late onthat one put the pop and now we’ll goahead and start dumping in some ourRiojaand just extra splashing – who’s comeget some of our aluminum foil on it getit covered uptuck it in tight and then I’m gonna putit right up on top of this warming rackright about here and grab my pink birdthermometer and that feels about rightand we’re just gonna stick ourthermometer right back into that brisketclose up the lid and I’m going to goahead and turn up the rider up to 250degrees and I’m gonna push this risk itall the way to finish and we’re startingto get a chance of rain so I might notbe able to see you until I actually takeit out of the cooler and slice it upbecause the raindrops are starting tocome and I don’t want to get that camerawet oh yeah this is gonna be greatbraising sauce for sure on this brisketbut let’s take a gander down at theswimming pool it’s looking pretty niceyeahswampland frogs are talking to us I’mgonna have to do up some frog legs thisyear and a Pitt jungle laughs still gota couple hours left on that briskethopefully rain doesn’t come down hard soI can at least leave it outside but I’mpreparedOh felt serene grass but it’s abeautiful evening it wouldn’t rain Idon’t we’ll say spring is here okay so Ichecked right around about 205 degreesand it was still a little stiff but it’sat 208 now I think we’re gonna be prettydarn close to being done let’s go aheadand check out this brisket take off ourfoil just pull this out just hair getright on top of it yeah she’s prettypretty tender really tender here alittle stiffer but not bad running rightaround 200 and 400 of around the flatreally tender over here but obviously weget in the flat there’s a little bit ofpullback I think what I’m gonna do isjust leave the aluminum foil off crispup this bark a little bit give it maybe15 20 minutes and I think we’re gonna beclose enough we’re gonna call good andlet her rest I’ll check back with youwhen I pull it off I know it’s reallyhard to see this but this is a nicelooking barklooking good so we’ll just go ahead andpull out our probe we’re gonna let thisthing burp off a little bit get some ofthat heat out so it doesn’t continue tocook rest it for about two hours I thinkhour and a half depending and then we’regonna slice it up all right so thisbrisket is rested for an hour and a halflet’s start slicing it up now I gotpretty aggressive when I startedtrimming this up but I can tell youright now that this brisket with thisbark the way I said itit’s stiff the very top part of it isstiff and I’m gonna have to hold righthere a little bit but we’re gonna getthis all cut up and then I’ll come backto you okay so I got this brisket allsliced up but I’m gonna tell you rightnow this knife is dull and it’s becausea quarantine that I can’t go get itsharpened it’s alright I got a littlehand sharpener but it doesn’t do the joblike when you take it into somebody theycan do it professionally but for themost part for just eatin this is okayand even some of my oh my god this istender but oh yeah might be just alittle overdone that broke off way tooeasy but you can see I got a nice goodsmoke ring in here grape flavor Iprobably should have pulled this rightabout 205 and it’s still steaming now Ican taste the North Texas barbecueattics smoke shake really good Kennethgood job buddyand you can tell by my cutting boardshe’s juicy I mean that’s not bad it’sdrooling but for my first brisket on theOklahoma Joe’s Ryder DLXthis is a winner it’s a little tootender though sweet Mary Joseph mmm butthe point end is just crazy juicy andit’s a still a little hot I should havegave it probably another half an hour torest get yourself a bottle of the SPGfrom sucker Busters and somewhatKenneth’s rub that smoke shake oh yeahbuddyit’s so crazy tender I gotta have somemore of this flat for sureit’s glistening it’s so juicy but onething I’m gonna add is I can taste thatSpanish Rioja it actually gave it somereally good flavors so don’t be afraidto braise up some beef using some winered wine of course I should have madesome burnt ends out of this though thathave been fun to do I just can’t stopeating though now the flavor on thisbrisket really is perfect I’m justgiving the cook a C+ hey man I stillpassed alright I can really taste thepepper from that SPG I need to wash itdown with some real yummy hey boys rundown to swamp and grab a couple stoneswe need to sharpen up this Dexter my godit couldn’t even cut through this barknow my buddy bill from chicken-fried BBQsaid Jeff that brisket might scorepretty well down here in the ICB abecause our judges have to use plasticknives and forks to cut into thatbrisket so we typically do them sothey’re a little overdone so hey maybethis wasn’t as bad as I thought it wasbut this brisket sure did taste greatand I’m really thrilled the way theOklahoma Joe’s Ryder DLX performed onthat long first brisket cook if you likethis video give it a thumbs up andbecome a subscriber turn on thatnotification bell because you don’t wantto miss my next video I know you don’tso just turn on that notification bellthanks for watching and we’ll see you inthe next video[Music]please win add freakin tornado orsomething you know after nearly a fadglad we don’t you tell you in thegarbage tic knives and forks you can’ttouch it in yeah but now my buddy billnow my buddy bill from now my god Jeff[Music][Music][Music]