look at the conditions of what we are cooking in look at this 
knarly right that aint chocolate it might look like it but it doesn't taste like it 
but it doesnt matter man barbecuing isnt about summer or maybe spring 
its 365 this is dj bbqs classic texas brisket to start
a texas brisket you need a big hunk of meet the size of a door mat so we have a got an 11 - 12 pound 
hunk 
of irish beef brisket i've got one word
for that thing
radonculous 
that is rad and donculous in one word 
so were going to do a rub 
freshly cracked pepper we are super sizing our flavour right now with this
were going to flour our brisket 
just going to add some chilli flakes 
to spice it up a bit 
it doesn't get any knarly than this 
especially in the rain all your supermarkets in london 
quit putting away your barbecue and your charcoal when it comes to september 
because you still want to barbecue alright 
i still barbecue at Christmas 
you can throw a whole pig on there a turkey  goose
shove a chicken in the goose 
right time now for some red neck science
i've got a 60 inch lang smoker we had a reverse flow 
happening in here so we have the fire bucks down here the smoke travels underneath these 
plates heats them all up comes at the
top and then the smoke shoots up here 
and capsulates 
huddles the meat with a nice smokey flavour 
now when you are cooking meat 
and your smoking it 
its only getting that wood flavour fir the first like 3 - 4 hours so you   
wanna
start off with a good kind of fruit wood like a cherry or a 
seated and that was in the beginning
decide that you need help are woods like
you're okay
now it's time for the heat to hit the meat 
how good does that sound
wanna do it properly 
the your going to have to wait the best part of a day for this baby 
this cut of meat is off 
we have been cooking this thing for 18 hours shes mad man shes like 
wwf wrestler all like 
you want some excitement 
coming over the top 
so we are going to wrap her in tin foil and wrap her in a towel and throw her in the  
cooler for two hours
dude dude its time to eat its still hot 
look at that 
beauty
look this is falling apart 
oh my god 
that is so good
that is what i call 
texas
grub 
this is salty 
its sweet
its perfectly cooked 
oh
i can now 
die
a super stoked out dude
check this out here 
that's where the smoke came in and gave it love 
and thats 18 hours of slow and low cooking love right there
see that pink ring right there 
that's the smoke 
that's the apple that's the cherry that's the oak 
you don't need a big smoker 
you can do it your oven 
you can do it on a 
just make sure you do it slow and low 
if you want a side dish with this gorgeous hunk of meat 
try my woodstock dans green beans 
just click the link bro 
thats it texas brisket 
competition style curtacy of dj bbq if you liek this recipe and 
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