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Capstone night light costco for money write for me capstone technology jobs banlieue parisienne reportage drawing what's up YouTube it's me Kenneth with what's new barbecue in today's video we're going to be cooking a USDA prime brisket that I picked up at Matador prime steak and we're actually going to be combining two different seasonings that I've never put together before and so this is kind of an experimental cook so I'll show you how that turned out we put that on the Weber Kettle before we get to this brisket I wanted to give a quick shout out to a channel that I actually watch and I'm subscribed to I hope y'all go check them out as well and that channel is called Josh and babe and I actually found out about Josh and babe through another channel called cooking with CJ I'll put both of their links down below in the description box but Josh and babe they're a couple and they make awesome food in the kitchen and they'll show you how to do that and they'll also show you how to make awesome drinks and they're just entertaining to watch so y'all go check them out tell them what's new BBQ sent you and let's go ahead and get to this brisket guys alright guys here we have a USDA prime brisket from Matador prime steak I'll have their information in the description box down below as you can see the Weber is rolling with some smoke right now coming up to temperature and we're actually rolling with Hickory tonight for this prime brisket I love Hickory on beef similar to like a mesquite heavier than a pecan but those are my go-to zhh with beef and I think Hickory will go great on this USDA prime brisket what we're gonna season this brisket up with today is something called young buck steak seasoning we're going to use that as a base and this is a nice salt pepper mix and then we're gonna follow it up with some holy gospel right here from me Church I think that'll be a great combination let's go ahead and get this seasoned up guys alright so we got this brisket all seasoned up as you can see nice texture from the young bucks and a nice color from that holy gospel and meat church mom this is I'm great let's put this on the Weber guys check that out that's gonna make a great bark alright guys we're gonna go ahead and open up the Weber and we're going to do fat side up since we're cooking indirect using the slow and sear I really want to get a nice bark on this and keep it juicy while I'm cooking it let's go ahead and get this closed and let it start cooking I will update y'all at the three-and-a-half hour mark and we'll see how we're looking alright guys we are right at the three-and-a-half hour mark and I wanted to take a peek and see what we were looking like as you can tell we got plenty of smoke trail rolling out let's get this lid off and see what it looks like Wow take a look at how that bark is setting in look at that color nice texture in there what we're gonna do is we're gonna spray it with a little bit of apple juice just to make sure that it stays nice and juicy throughout the cook man it's looking great really happy with the way this bark set in so far and I know it'll just get a lot better I've got a couple hours to go before we get to the wrapping point I'm gonna go ahead and get this lid shut down and next time I update y'all will be in another two hours all right y'all it's literally five minutes after the last break where I told you all at update y'all in about two hours and I just plugged the therm Pro into the brisket to read the internal temperature and we're reading 155 degrees internal that USDA prime is cooking real quick we're gonna go ahead and let it keep cooking until it gets to 165 degrees internal and at that point we will wrap it up and I'll show you how we do that when I catch back up with y'all but as you can see the Weber is running just beautifully and I will update y'all when we're wrapping this brisket all right guys the brisket has reached 165 degrees internal and now we're gonna wrap it and when we wrap it I'll be adding some park' to the foil wrap and I'm gonna pour a little bit of broth in there as well just to get some juices flowing and create a nice oz you let's go ahead and grab this brisket off the smoker and see what it's looking like man that smokes rolling let's take a peek man that bark is really set nice I'm real impressed with the way the young buck steak seasoning set on there you can see that texture and then that color from that meat churches in there as well alright guys I'm gonna go ahead and get this transferred over to the foil and get this wrapped up alright Joey you can tell we got this brisket all wrapped up in foil we put the broth in there with a little bit of butter and got it all wrapped up tight double layered and as you can tell the slow in Sears still rolling well and we're gonna get this lid shut back down and I'm gonna keep cooking until I get to an internal temperature of 197 degrees and then I'm gonna pull it and let it rest for about an hour before we slice it into it all right guys this briskets done and it's actually been resting for three and a half hours and it's time to slice into it and see what we're looking like I always love getting an opportunity to use my slicing knife from Gunther love this knife but let's slice them to this brisket and see how we did man it looks Tinder's can be first slice here we go Wow like butter guys that was so tender may smells amazing I can't wait to give it a try I'm gonna go ahead and do it a couple of these slices sliced up and I will catch back up with y'all here in just a second all right guys it's 6:30 in the morning the following day and it's time to give this a taste I'm not sure if you can pick up we did manage to get a little bit of a smoke ring on there I don't think you can tell on camera though but that's okay the real test is how it tastes so let's give it a shot here we go I'll tell you what I would have liked to get a better smoke ring on there but this flavor makes up for that completely that young bucks that salt and pepper combination it's really great on brisket that's that's really a flavor that I look for to consider it a texas-style brisket and young bucks did great on that and right when you get Doug tasting that salt pepper a combination you get that savoriness from the meat church holy gospel man this brisket really turned out great well guys I'm gonna go ahead and finish slicing this brisket up I'm gonna have me some breakfast tacos today that's the perk of starting to brisket at 7:00 at night the night before and getting to pull off a brisket at 6:30 in the morning after its rested for four hours like I said I'm gonna slice this brisket up and make some tacos I appreciate you all for watching what's new BBQ leave me a comment down below and let me know you're watching how do you season up your brisket let me know in the comments down below thanks for watching what's new barbecue until next time keep on barbecue write for me action 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