(upbeat music) – How’re ya doin’, it’s Jason
Glover with Dads That Cook. I got a special guest
today, I’ve got my nephew, Steven The Meatgician Glover. – Correct. – Right?
– Yeah. – That’s what they call you?
– That’s what they call me. – They call you The Meatgician? – Yeah. – Why is that? – I’m good with my meat. (both laughing) – So, Steve, what’re we making today? What’s the scoop? – So I have a corned beef brisket. I took a look at it, it looks great, I don’t need to really
trim off any excess fat or membrane or anything like that, so this guy’s ready to get rubbed. – And we’re gonna take
this, we’re gonna rub your little simple rub he’s got goin’ on. And then we’re gonna do what with it? – [Steven] We’re gonna smoke it. – [Jason] We’re gonna smoke it. – Yeah.
– For how long? – Depending on temperature, but roughly six to eight hours. I do a black pepper base for my rub. With this you don’t
need to add a lotta salt because it’s already brined. I’ve done a rub in the past with salt and it was–
– It was salty? – Yeah. – Was it salty? – Yeah, it was real salty. So I learned not to do
that with the corned beef. The corned beef’s come
with pickling spice. I actually found that adding
this in kind of gives it that traditional corned
beef brisket taste. So I just kinda get it all in there and mix it up a little bit. – [Jason] Are you usin’ your hands? – Oh yeah. And then I just add a nice coating of it. Get that nice. – Nice. – Give it a little flippy flip. – [Jason] Flippety flip flap? – [Steven] Yeah. – So let’s do the process of how we make this coleslaw, okay? So we’re gonna start with all
the kind of wet ingredients. – Okay.
– Kinda get the dressing set up first, we’ll mix
that up and get that going, then we’ll chop these guys up, all right? So I’m gonna do a whole cup of mayonnaise. I use light mayonnaise. We got some salt here. I’m just gonna do a
couple of pinches of salt. Maybe about a tablespoon,
something like that. And you’ve got some
pepper, two tablespoons. Couple of teaspoons of some vinegar. And the sugar, this is
four tablespoons of sugar. That’s what’s gonna
give you some happiness. – [Steven] Okay. – So then we need a lemon, we
need some juice from a lemon. A little Meyer lemon, which is real yummy. And I’m gonna make a little mess here. – [Steven] That’s the fun of cooking. – So we’re just gonna cut
right down the middle. (cabbage rustling) Bam. (knife banging) And we’ll just slice those
guys right off like that. – Takin’ the cores out? – Yeah. – Cool. – Nice long slices, like so. We’ve been smokin’ this thing for a little over six plus hours. – Right. – I think what we should do first is just slice a little slice. – Of course. – And then try that. – Yeah. – Where you gonna go, where you gonna go? – Let’s go over here. – [Jason] You gonna go over there? You’re gonna get the little side there? – [Steven] Yeah, we’ll
get some of that there. – Oh. – Take the little piece. How’s that? Yeah?
– Mm-hmm. – Yeah?
– Mm-hmm. – Good times? Mm, mm-hmm. – There’s a bite to it. – Mm-hmm. – That char you got goin’ is… – I mean, that’s why I think it’s gonna go really well with some of
the other ingredients we got. – Yeah, yeah. All right, so we got our taste tester. – Here he is.
– My son, Corbin. – I’m ready. – He’s here to hang out. – Yeah, I’m super ready. – Try the sandwiches, okay. So we made three
different kinds, you know. Coleslaw, we have a little
sriracha aioli on it. – [Corbin] Awesome. – Okay, this one here has
sauerkraut with a little bit of this stone ground mustard. And then this one’s
just a basic corned beef with some French’s yellow mustard. – I’ll just start with the regular. – Take the toothpick out so you don’t kill yourself, all right? (all laughing) Just leave it right there.
– Sounds good. All right.
– All right. Just have a bite. All right, that’s good,
you can set that down. – It’s pretty good.
– Yeah? It’s pretty good–
– Yeah. – With the mustard, just the mustard? – Mm-hmm. – All right, let’s go with the next one. All right, so this is the
one with the sauerkraut. Okay? – A little kick. – Yeah.
– Right. – Not that bad though. – Right, the mustard’ll
have a little bit more heat. – Mm-hmm.
– Mm-hmm. – All right, so you had those two. – Yeah.
– Right, and you kinda liked the sauerkraut one? – Oh yeah, that meat was super good. – The meat’s amazing.
– Yeah, like insane, yeah. – [Jason] It’s like, it’s
like, it is insane, yeah. It’s pretty good.
– It’s nuts. – All right, so let’s
try the third one here, with the coleslaw. – All right, let’s see this. – Give it a whirl. – [Corbin] It’s startin’
to fall apart a little bit. – [Jason] A little bit, a little bit. – [Steven] A little big. – It’s a little big. Yeah? – Mm-hmm, mm-hmm. (Jason laughing) But that crunch is very good. The crunch is great. – Yep. – The balance is good, but honestly, I really do like this middle one. – The sauerkraut. – Really? – The sauerkraut. – Okay. – ‘Cause it adds, like,
a different bitterness. – Maybe it’s that sandwich.. – Mm-hmm.
– Right. – And then that’s just
the coleslaw on the side, – Yeah.
– If people wanna put it on they can. – Oh, that’d be great, yeah. – Mm-hmm. – [Jason] But I like this sandwich. Oh look, you’ve cut it– – [Corbin] Oh nice! – Oh weird, somehow. – That’s weird.
– Wow, we each get one? – That’s amazing.
– Oh my gosh. – All right, I’ll try that one then. – Sure, this looks good. (logo whooshing)