The Grill Dads
Region: US
Sunday 31 May 2026 13:57:35 GMT
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skidmarcc :
Step 1 buy a 300$ brisket
2026-05-31 18:30:40
735
Richtheartist :
Don’t let your brisket get to 200 or higher. Pull it at 195-198 as it rests, it’ll climb to 205…. Otherwise you run the risk of drying out the flat
2026-06-01 03:12:30
144
Wikked Ridge :
I dont wrap it anymore. smoke it all the way through. same with ribs.
2026-06-15 04:49:46
1
playeron1e :
No no no, wrap it in butcher paper!
2026-06-10 20:54:08
5
ryeguy74 :
I’m sorry, an electronic brisket is cheating. If you’re not monitoring the heat yourself you didn’t make anything a machine did.
2026-06-01 21:44:13
6
BODM69 :
What if we use an actual smoker and not an easy bake oven?
2026-06-01 19:17:40
45
williamwallace0320 :
if we dont have the bbq grille..can we use an oven?
2026-06-01 13:49:04
2
Chad Cutkomp :
WHY does EVERYONE SQUEEZE THE BRISKET? If it's done right, ya don't need to squeeze the brisket. And WHY squeeze all that flavor out of it? I couldn't never understand why anyone does that.
2026-06-09 20:14:12
0
Stephanie Rouse Hodgson :
How many hours was this on?
2026-06-01 13:41:31
1
bhillseven :
So you're the one guy that watched my video.
2026-06-01 03:27:43
38
Billy :
can i do 200 for 8 hours in the oven?
2026-06-01 01:01:54
1
🪴 :
Can I cook a steak like a brisket? I don’t want a huge slab of meat nor do I want to pay $300
2026-06-01 07:59:41
0
Moon shuttle :
Everything these guys said is damn near wrong
2026-06-11 16:35:58
1
Mac&Geo! :
Please say you're from Texas 😁😁
2026-06-15 02:18:37
0
user7374649149138 :
Been cooking for 30 years never with no binder or spices just smoke ready in 7 hours
2026-06-01 23:35:58
0
Fern 🌿 :
so, honest question. do i HAVE to trim the fat? Will it all render down enough to not worrh about that?
2026-06-01 22:10:41
0
MetalMama🤘🏼 :
Me this entire video 🤤
2026-06-02 03:32:14
2
Slinger of Bubbles :
Do you feel that using foil versus butchers paper ruins some of the bark?
2026-05-31 18:12:44
1
Angela🇨🇦 :
but what if I dont own a smoker, can it be done in the over
2026-06-01 15:45:27
2
citykid145 :
So around 8 hours at 200 then crank to 250? What about the stall? About how long did it take after you increased to 250 to hit 185 to wrap?
2026-06-01 05:39:01
1
Noos :
Can you share steps in caption please
2026-06-01 16:26:13
0
Jules :
What was the rub you used? Looks amazing!
2026-05-31 18:05:16
1
Baba_Yaga :
I usually take off at 165 wrap in butchers paper with some talo and put it back on til 205 then wrap in a brisket blanket and into a cooler usually let it rest for 3-4 hrs
2026-06-01 16:09:25
3
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