Burnt Offerings - Brisket and Jerky скачать в хорошем качестве

Burnt Offerings - Brisket and Jerky

Welcome to another episode of Burnt Offerings 🔥 In this cook, we’re running a beef double‑feature: A full, untrimmed brisket on the Recteq Flagship 1600, cooked low and slow, then finished using the foil pan + beef broth method for tender, juicy slices with rich bark. A batch of homemade beef jerky made from chuck eye steak from Walmart, marinated in Sweet Baby Ray’s Mango Habanero wing sauce and seasoned with Steak King from Fire & Smoke Society for sweet heat and bold beef flavor. We stack smoke using: The Flagship 1600 as the main pit The Recteq smoke box for lower, slower heat A portable smoker loaded with Western brand wood chips and Pit Boss Competition Blend pellets to keep thin blue smoke rolling over both the brisket and the jerky. In this episode you’ll see: How we set up the pits and smoke sources for a multi‑zone cook The step‑by‑step on running an untrimmed brisket with a foil pan and beef broth wrap How to prep, season, and smoke chuck‑eye jerky to that perfect bend‑and‑crack texture Real‑life challenges and adjustments along the way—because not every cook is “set it and forget it” As always on Burnt Offerings, we finish with a biblical devotional thought, connecting this brisket‑and‑jerky session to how God uses different kinds of “heat,” timing, and process to shape our lives—some seasons feel like long, wrapped brisket; others feel like slow‑drying jerky, but He’s at work in both. If this episode helps you with your next beef cook—or encourages you spiritually—let me know in the comments. 👍 Like the video 💬 Comment with your questions, your own brisket/jerky tips, or what you want to see next 📲 Subscribe to Burnt Offerings and turn on notifications so you don’t miss future cooks, vlogs, and podcast episodes 🔗 Follow Burnt Offerings on all social platforms for more behind‑the‑scenes content and cooks Thanks for watching—and remember: God does some of His best work low and slow.