Hey everybody welcome to T-Roy cooks.
We appreciate you joining us. Y’all been asking for this video so I thought I’d
go ahead and oblige you with it. Okay I’ve got three USDA prime briskets and
they were provided by Lobel’s of New York. Y’all go check them out lobels.com. Hit
show more beneath the video. It will open the description box you can find lobels.com there also I’ve got I’ve got some
special guests coming by today. So y’all need to stick around for that.
Other Youtubers are coming by to help me cook. All day, we’ll go hang out all day
and also at the end we’re going to all test the different barks and the reason
I got three briskets we’re we’re leaving one of them unwrapped okay we’re gonna
do it naked. I got one of them we’re going to wrap in some tin foil and one of them we’re going wrap in some butcher paper and I’ve got my Yoder
Wichita back you’re getting fired up with some pecan wood on it. It’s going to be an all day cook. It’s going to be fantastic with my special guests coming in. Y’all
stick around folks it’s going to be great. Here we go folks,
three USDA prime briskets. They’re all pretty much the same size about nine to
10 pounds. Gorgeous folks, absolutely gorgeous and look these butchers at
Lobel’s, they’ve got this already trimmed up I’m not gonna have to do
anything to this. Isn’t that fantastic? Almost identical briskets here folks.
All right everybody here’s our brisket again rinsed and dried. This is my rub.
Okay salt, pepper, onion. I’m sorry salt, pepper, garlic, and a little bit of
cayenne and I placed it in this nice shaker here. Just going to go around. I’m
not putting any kind of a worcestershire or any mustard. I’m not putting anything
on this folks. Just sprinkle this on there really nice make sure you get it all the
edges and then we’ll do all three briskets the exact same way. All right
everybody this is what you should wined up with something like this. Again
you don’t need to overpower it with the seasoning you want the beef to speak for
itself. I’m going to do the other two exactly
the same way. We’ll meet you outside of the Yoder Wichita. All right everybody this
is what we got. I got all three of them on here. I’ve got room for a fourth if I desired.
I’m not even having to use my upper shelf. This is a nice Yoder Wichita. This is
nice size pit folks. That’s what I was telling you. Having more real estate than
what you think you may need comes in handy sometimes.
Told you I’d tell you what time it is. It’s 2:40 a.m. so we’re going to keep
an eye on these and we’ll bring you back next time and do something to them.
All right this brisket has hit the stall. It’s currently about 160 or so. I’m gonna
go ahead and see if I can wrap this baby up. We’re doing butcher paper on this one as
you can see. Wrap it up nice and tight. I’m not putting any liquid in here
because this is the USDA prime. If you were using choice or some other cut then
go ahead and put you some beef broth or something in here. But I think we’re good
to go with this. Throw it back on the grill. All right wrap this baby up real tight. Like so, we’re good to go. I’ll throw this
back on the grill too. All right everybody as you can see. This is
the coldest part of my grill, so I’ve got the foiled one here.
The one with the butcher paper in the middle and the naked one is going closer to the
firebox over here. We’re ready to rock n roll and let these babies finish cooking.
We’ll meet you back here in a little bit.>>James: All right so the three
briskets this one was the one that’s wrapped in butcher paper so you know
what let’s just right down the middle open that up see what that looks like. plenty of juice that’s for sure.
>>T-Roy: How’s that bark?>>James: The bark you know…the bark isn’t as dark as the one that that was wrapped in foil or the one that wasn’t wrapped at all.
So bark wise the butcher paper one has the less appealing bark or at the least
bark but cut up a few slices and we’ll give it a taste.>>T-Roy: Plenty juicy.
>>James: Oh yeah, it definitely has tons of juice. and these are cooked I think he did fat cap up?>>T-Roy: Yes.>>James: Now you know for this being the flat this is really really juicy.
Usually the flat is a lot drier than the the point. But man look at that.
>>T-Roy: I know that’s awesome.>>James: Like that’s that’s just really really juicy.
>>T-Roy: Sure is>>James: So this should be good. so let’s give this bad boy taste.
>>T-Roy: All right, this is the one that was wrapped in butcher paper.
>>James: Wrapped in butcher paper You know what, we’ll just like
that…so there are enough slices for everybody.>>T-Roy: There you go. Appreciate you slicing it James.
>>James: No problem.>>T-Roy: Aim’em and Claim’em Smokers
folks James, go check him out. Links down below.>>James: I like the fat. I’m leaving this fat on.
>>T-Roy: Yeah, usually that fat is really on that prime.>>T-Roy: Cheers.
>>James: Cheers.>>T-Roy: Mmm…that’s got plenty of juice.>>James: Jason…Justin. When I got here. When I got here I didn’t get his name wrong at all.>>Justin: That’s the second time…
>>James: I think it’s the kicking in.>>Justin: That’s okay Bob not a problem.
[Laughter]>>T-Roy: Justin Baby Back Maniac folks.
>>James: So it definitely pulls apart…>>T-Roy: Uh-huh.
>>James: Well with these so…>>Tom: Where’s mine?>>James: Come on in Tom.
>>T-Roy: Come on in Tom.>>T-Roy: We got Tom Jones in here
everybody. Tom’s Test Kitchen.>>Tom: I gotta be here man.
>>T-Roy: Oh yeah oh man.>>Tom: Oh man pulls apart pulls apart perfectly.
>>Justin: This is good.>>Tom: What’d you season with?
>>T-Roy: Salt, pepper, a little garlic powder, and some cayenne.
>>Justin: Hey, get Betsy in here.>>Betsy: I wanna try it.
>>T-Roy: Yeah, come on in Betsy.>>Tom: No sauce needed.
>>T-Roy: Betsy, tell us about your channel.>>Betsy: I do…what my channel name is
Betsy Dressy and I do videos about fashion, makeup, and beauty.
>>T-Roy: Appreciate you being here.>>T-Roy: I’m gonna dig in man this is..this is good.>>James: All right so this one is the brisket that was wrapped in foil. You can tell the bark is a little darker than the one that was wrapped in
butcher paper. Cuts very well. look at that juice. Good gosh almighty.
Hope you got a mop Troy!>>T-Roy: Oh yeah we got one somewhere.>>James: Get a mop.
So just right off the bat this one looks like it’s juicier than the first
one. A whole lot juicier.>>T-Roy: and that probably is because of tin foil.
>>James: Yeah.>>T-Roy: I’ll tell you what that smoke ring looks fabulous on there. I actually like the bark on this one. I’m not sure one this one looks darker
than the one I was wrapped in butcher paper.>>James: Let’s do that. We’ll put this
side. Take some of this. Yeah, just right off the bat, like this one in butcher paper
I’m sorry this one in foil…>>T-Roy: Mm-hmm
>>James: Almost twice as juicy>>James: as the one in butcher paper.
>>T-Roy: No kidding.>>James: You guys come in get you a taste.
>>T-Roy: Man good looking stuff right there.>>James: Tons of juice this brisket just pulls right apart too. Come on in Ms. Karen get you some.>>Karen: All right.>>T-Roy: Karen don’t want no fat.
>>Karen: No.>>James: Gotta have the fat.
>>T-Roy: What you think?>>T-Roy: Pretty good?
>>Karen: Very good.>>James: Grab you a piece Troy.
>>T-Roy: All right, we’re going to grab us a piece.>>James: Justin?
>>Justin: Yes!>>James: Did I get it right?
>>T-Roy: Yup there you go.>>James: Tom?
>>T-Roy: Just got apart man…>>James: That’s really really tender.
>>T-Roy: Yeah.>>James: Extremely juicy. Let’s see what it tastes like.>>Tom: This is the foil wrapped, right?
>>T-Roy: You definitely taste…yes foil wrapped.>>T-Roy: You definitely taste the beef. I’m
sorry there you go. You need that?>>Justin: I’m sorry.
>>T-Roy: This one tastes beefier to me.>>James: Mm-hmm.>>Justin: It’s not as salty either. There’s
not…you can’t taste the rub as much in this one.>>T-Roy: Right but man is it juicy.
>>Justin: Very juicy.>>Justin: This is fantastic.
>>Tom: Yeah it’s not as salty. Not that the other one was overly salty but.
>>Justin: I think for sure this is more juicy. Like…>>Tom: It’s very juicy.
>>T-Roy: Definitely juicy.>>Tom: I mean look at that cutting board.
>>T-Roy: I know.>>T-Roy: Mmm…okay.
>>Tom:Beautiful smoke ring…nice smoke flavor.>>T-Roy: That’s real nice. I’m curious to
see what that naked one is gonna to taste like. So let’s move this stuff around.
Let’s get that naked one over here. Check it out.>>James: All right. So the last one is the
brisket that was cooked unwrapped.>>James: You can tell right off the bat that
the bark is a whole lot better than the first two. It’s a whole lot darker than the first two.>>T-Roy: Exactly.>>T-Roy: Still plenty juicy though.
>>James: Yeah.>>T-Roy: Oh yeah.>>Karen: You can’t go wrong when you
start with Lobel’s.>>James: That’s right.
>>Tom: No kidding.>>T-Roy: Got that right.>>James: Troy, I’m just gonna cut that off.
>>T-Roy: Yeah, cut it off. It’s still good.>>James: Someone will get a little burn end.
>>T-Roy: Mm-hmm.>>James: Definitely juicy.
>>T-Roy: I’m liking the color of that bark though.>>James: What’s really surprising is this
flat it’s a whole lot like the point. It’s just so moist.>>T-Roy: Yeah, know kidding. It’s amazing.
>>James: It’s unbelievable.>>Tom: Yeah, check that point.>>James: This is the naked one.
>>T-Roy: Man, I’ll tell you. They’re all juicy.>>James: All right folks.>>T-Roy: Dig in.
>>James: Let’s dig in.>>Tom: Nice.
>>T-Roy: Yes>>T-Roy: Nice smoke ring. Oh yeah juicy juicy.
>>Tom: Grab some of that fat too.>>T-Roy: Crunchy bark personally I like that…
>>Justin: That’s talent.>>Tom: I do too.
>>Justin: This is amazing.>>Karen: Coming in.
>>T-Roy: Check it out Karen.>>Tom: This is truly amazing.>>T-Roy: Okay this is my favorite one. I
liked it unwrapped.>>Tom: Little more pronounced smoked flavor.
>>T-Roy: Yeah it is.>>Tom: Yeah, more smoke flavor.
>>T-Roy: I like the crunch from the bark too.>>Karen: For sure this is the best one.
>>James: I will say the one that was wrapped in the aluminum foil was the most tender.
>>T-Roy: Yes.>>James: This one has the most smoke
flavor obviously because it wasn’t wrapped. But the brisket with the foil is
the most tender and and the most juicy actually.>>Tom: The pull apart test on this one is
little as…the first one was like…>>T-Roy: Yeah. That makes sense. I like the
one that’s unwrapped. But the second place, I would say the one that was
wrapped in the butcher paper.>>Tom: I like the unwrapped because I like
that more pronounce smoke.>>T-Roy: Me too.
>>Tom: You use a mild wood pecan so you I think it gives it a really good smoke
flavor. The other ones had a good smoke flavor but this one more pronounced.
Without being overpowering.>>Karen: It’s delicious.
>>Tom: It’s delicious.>>Justin: I like the one that was naked the
whole time. I think that’s the best combination of flavor,
bark, and juices. The one in the foil was more juicy but it
may have been overboard on juices. I think that’s a thing…is that a thing?>>T-Roy: Yeah.
>>James: Yeah yeah it’s good. I definitely like the flavor of the bark. The smokiness.
>>T-Roy: Come over so we can see you.>>James: Oh sorry. I definitely like this one the the flavor of the bark. If
we can combine the tenderness in my opinion of the one that was wrapped with
this one we got a home run.>>T-Roy: Did you taste this one yet?>>James: All three were great though.>>T-Roy: Betsy, any idea on which you
would choose? [Laughter]>>T-Roy: Do you have a preference, naked
or the one that was wrapped?>>Besty: I like it.
>>T-Roy: You like them all.>>Jesse: I like the one with the smoky flavor on the outside.>>Tom: Yeah, that one has a really good smoke flavor.>>T-Roy: Yeah, that’s the one that was not
wrapped at all. It’s almost unanimous here. Except for
Karen. Karen likes that and you like them all Betsy. But we all like the one that’s not wrapped the best.>>Karen: Absolutely. Always.>>T-Roy: So there you go. If you’ve been wrapping your briskets. Hope y’all give it a try unwrapped. It’s good stuff. Again thanks for everybody
joining us today and especially thank you for Lobel’s of
New York for providing the meat today. Wonderful.
>>Tom: Thanks Lobel’s.>>Justin: Thank you.
>>T-Roy: Check out the links down below in the description box they show more and I’ve
got to thank all of my good Youtube friends and my family
here. We’ve got Betsy Dressy over here. Come on in Betsy. Tom Jones Tom’s Test Kitchen. Justin.
>>Justin: Baby Back Mania>>T-Roy: I almost said…[Laughter] come on over here James. Aim’em and
Claim’em Smokers. Karen of course.
>>James: Ms. Karen. Can’t leave her out.>>T-Roy: If y’all enjoyed this y’all give me a
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