pick up the conditions we’re cooking in
look at this gnarly right that ain’t
chocolate it might look like it but
doesn’t taste like it but doesn’t matter
man barbecue and ain’t about summer
maybe been a spring it’s 365 this is DJ
BBQs classic Texas brisket alright to
start Texas brisket you need a big hunk
of meat the size of a doormat we’ve got
an 11 12 pound hunk of Irish beef
brisket I’ve got one word for that thing
rad donk ulis that’s right and Dauntless
in one word so we’re gonna do a rub
freshly cracked pepper we’re super
sizing our flavor right now with this
we’re salt our brisket I’m just adding a
bit of red chili flakes just to spice it
up a bit
it doesn’t get any Narmer than this
especially in the rain all your
supermarkets in England quit like
putting away your your lunch put in your
charcoal when it comes to September cuz
we still want to barbecue all right I
know I do start to barbecue like at
Christmas though a whole like you know
pig on there a turkey a goose shove up a
chicken in the goose that’s what we do
man 365 all right time now for some
redneck signs we’ve got a 60-inch lange
smoker we’ve got a reverse flow
happening in here so we got the firebox
down here the smoke travels underneath
these plates heats them all up comes up
to the top and then the smoke just
shoots up here and just kind of
encapsulate cuddles the meat with a nice
smoky flavor now when you’re cooking
meat and you’re smoking it it’s only
getting that wood flavor the first like
three to four hours so you want to start
off with a good kind of fruit wood like
you know a cherry or an apple or a pear
so you get them bad boys in the
beginning and then you start adding into
your kind of hardwoods like your oak
now it’s time for the heat to hit the
meat how good is that sound want to do
it properly then you gotta wait the best
part of a day for this baby this cut of
meat is pissed off we’ve been cooking
this thing for 18 hours
she’s mad man she’s like a WWF wrestlers
she’s all like you want some excitement
coming over top ropes
step into it slim yeah yeah we gotta
give her a rest so we’re gonna wrap her
a tin foil and we wrap her a towel and
we’re thrower in the cooler
two hours dude dude it’s time to eat
whoo she’s still hot all right
look at that beauty but this is pulling
apart oh my gosh that is so good that
look called Texas wah grah
this it’s salty it’s sweet it’s
perfectly cooked Oh
I can now die a super stoked out dude
check this out right here see that’s
where the smoke came in and gave it love
and that’s 18 hours of slow and low
cooking love right there that pink ring
right there that’s the smoke that’s the
Apple that’s the cherry and that’s the
oh you don’t need a big smoker you can
do it in your oven you can do it on a
kettle just make sure you do it slow and
low you want a side dish for this
awesome hunk of meat
we’ll try my woodstock Dan’s green beans
just click the link bro that’s it Texas
brisket competition style courtesy of DJ
BBQ you like this recipe and you want to
watch loads more on Jamie’s food Tube
channel all I gotta is high five to
subscribe click on this bad boy right
here do it you know it makes sense
woo if you want to see the latest
recipes from jamie oliver’s foodtube
channel as soon as they’re uploaded you
got to subscribe man it’s super easy to
do just click this link and follow the
instructions boom
you’re cooking with Jamie
you
look at this gnarly right that ain’t
chocolate it might look like it but
doesn’t taste like it but doesn’t matter
man barbecue and ain’t about summer
maybe been a spring it’s 365 this is DJ
BBQs classic Texas brisket alright to
start Texas brisket you need a big hunk
of meat the size of a doormat we’ve got
an 11 12 pound hunk of Irish beef
brisket I’ve got one word for that thing
rad donk ulis that’s right and Dauntless
in one word so we’re gonna do a rub
freshly cracked pepper we’re super
sizing our flavor right now with this
we’re salt our brisket I’m just adding a
bit of red chili flakes just to spice it
up a bit
it doesn’t get any Narmer than this
especially in the rain all your
supermarkets in England quit like
putting away your your lunch put in your
charcoal when it comes to September cuz
we still want to barbecue all right I
know I do start to barbecue like at
Christmas though a whole like you know
pig on there a turkey a goose shove up a
chicken in the goose that’s what we do
man 365 all right time now for some
redneck signs we’ve got a 60-inch lange
smoker we’ve got a reverse flow
happening in here so we got the firebox
down here the smoke travels underneath
these plates heats them all up comes up
to the top and then the smoke just
shoots up here and just kind of
encapsulate cuddles the meat with a nice
smoky flavor now when you’re cooking
meat and you’re smoking it it’s only
getting that wood flavor the first like
three to four hours so you want to start
off with a good kind of fruit wood like
you know a cherry or an apple or a pear
so you get them bad boys in the
beginning and then you start adding into
your kind of hardwoods like your oak
now it’s time for the heat to hit the
meat how good is that sound want to do
it properly then you gotta wait the best
part of a day for this baby this cut of
meat is pissed off we’ve been cooking
this thing for 18 hours
she’s mad man she’s like a WWF wrestlers
she’s all like you want some excitement
coming over top ropes
step into it slim yeah yeah we gotta
give her a rest so we’re gonna wrap her
a tin foil and we wrap her a towel and
we’re thrower in the cooler
two hours dude dude it’s time to eat
whoo she’s still hot all right
look at that beauty but this is pulling
apart oh my gosh that is so good that
look called Texas wah grah
this it’s salty it’s sweet it’s
perfectly cooked Oh
I can now die a super stoked out dude
check this out right here see that’s
where the smoke came in and gave it love
and that’s 18 hours of slow and low
cooking love right there that pink ring
right there that’s the smoke that’s the
Apple that’s the cherry and that’s the
oh you don’t need a big smoker you can
do it in your oven you can do it on a
kettle just make sure you do it slow and
low you want a side dish for this
awesome hunk of meat
we’ll try my woodstock Dan’s green beans
just click the link bro that’s it Texas
brisket competition style courtesy of DJ
BBQ you like this recipe and you want to
watch loads more on Jamie’s food Tube
channel all I gotta is high five to
subscribe click on this bad boy right
here do it you know it makes sense
woo if you want to see the latest
recipes from jamie oliver’s foodtube
channel as soon as they’re uploaded you
got to subscribe man it’s super easy to
do just click this link and follow the
instructions boom
you’re cooking with Jamie
you
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