Why this Brisket did Over ONE MILLION Views

The host celebrates the one-year anniversary of their brisket cooking show, which has garnered over a million views. They introduce a 17lb piece of Choice-grade meat from Walmart, emphasizing the quality that can be achieved with inexpensive cuts when cooked properly. The host addresses common questions about using lard on the meat, explaining its role in adding flavor, preserving spices, and aiding in the rendering of fat during direct heat cooking. They also discuss the importance of not trimming the fat for this cooking method, as it will render out during the cooking process, unlike in indirect heat cooking where the fat would need to be trimmed off.

The host explains the benefits of direct heat cooking for a brisket, which allows the fat to render down without the need for trimming. They describe the process of seasoning the meat with salt, black pepper, and onion powder, and discuss the traditional method of burning down coals and shoveling them under the meat for cooking. The host also touches on the importance of using the right tools for the job, such as a Weber grill, and the distance of the meat from the coals for optimal results. They mention their preference for not injecting the meat, as it can lead to moisture loss, and emphasize the importance of understanding different barbecue styles and adapting them to one's own preferences.

The host discusses the differences between traditional and modern methods of cooking brisket, highlighting the use of real coals and fire for authentic flavor. They introduce the Barrel Cooker, a versatile and weather-resistant grill that allows for set-it-and-forget-it cooking. The host demonstrates the setup of the Barrel Cooker, including the fire and grate arrangement, and the use of dampers for temperature control. They also address the importance of mopping the meat during the first hour of cooking to add moisture and flavor, and the choice of mop sauce, which is kept warm for application.

The host emphasizes the importance of using mop sauce generously during the cooking process, explaining that it helps to cool down the fire and add flavor to the brisket. They discuss the differences between direct heat cooking and using an offset smoker, noting that the latter may require trimming fat and does not render it down as effectively. The host also shares their opinion on the superiority of traditional cooking methods over modern shortcuts, and the value of patience and proper technique in achieving excellent barbecue results.

The host provides an in-depth look at an offset cooker, explaining its construction, the firebox, and the main chamber where the meat is cooked. They discuss the benefits of this type of cooker, such as even heat distribution and the absence of hot spots, and how it can be adjusted for airflow. The host also mentions the ongoing process of customizing their own offset cooker, including the addition of features to improve its performance.

The host demonstrates the process of wrapping the brisket in aluminum foil after a certain point in the cooking process to retain moisture and prevent the meat from drying out. They share their thoughts on the use of tallow and the misconception that adding it to the meat will keep it juicy, arguing that it's the cooking process and the rendering of the fat that truly matter. The host emphasizes the importance of traditional barbecue methods and the value of time and patience in achieving a tender and flavorful result.

The host addresses the topic of meat injections, sharing their belief that injections can add flavor and juiciness, especially to thinner cuts of meat. They discuss the timing and technique of injecting, as well as their personal preference for not using injections in the context of traditional barbecue. The host also describes the final stages of cooking the brisket, including the resting period and the importance of temperature control to ensure a tender and juicy result.

The host presents the final product of the cooked brisket, discussing the differences in cooking techniques used this time compared to a previous video, such as the type of wood and the extended cooking time. They demonstrate how the fat has rendered down to almost nothing, leaving the meat tender and flavorful. The host also shares tips on how to remove the fat cap if desired and how to serve the brisket, emphasizing the importance of personal preference in the final presentation and taste.

The host recaps the entire process of cooking the brisket, from preparation to the final result, and teases upcoming videos, including one featuring an Asian SLO recipe with walnuts. They encourage viewers to like, subscribe, and stay tuned for more content, emphasizing the satisfaction derived from the time and effort invested in the barbecue process.