Brad makes a smoked beef brisket sandwich, blended spice rubbed, with peppers, onions, and pickles! Even better than the classic sausage and pepper sandwich. Boy is the deli slicer perfect for cutting vegetables. Remember to salt and hang your meat ahead of time. Low and slow on the @traegergrills for the perfect fatty brisket. BBQ made easy. If you don’t have a Traeger (yet), use your oven!
The rub details:
– Coriander
– Garlic Powder
– All the peppercorns: Pink Peppercorn, Sichuan Peppercorn, Black Peppercorn!
– Smoked Paprika
– Fresh Bay Leafs
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Shot by: Ian Deveau
Edited by: Blake Thompson
Produced by: Brad Leone, Carolyn Gagnon, Ian Deveau
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Makin’ It Intro Sequence & GFX | Hobson Feltus & Blake Thompson
Local Legends and Makin’ It Theme Music | Harrison Menzel @wanderbust
Logo Design | Dylan Schmitz
HAPPY NEW YEAR BRAD,,LOOKS CRAZY GOOD.STAY AWESOME…
smothering that poor brisket was disgusting and i don't think I can ever ef with you again, until the next video…..
Respect to Sclafani. They make good stuff.
As a vegetarian for over 30 years, I shouldn’t like this. I just love your energy, makes me smile! I like all your videos❤
Brad Gus Sclafani is a long time Norwalk brand, that was the go to for Italian supplies when I was growing up !! still is been there for 103 years !!!!
How did you get scafollini out of Scalfani? Seriously.
A mandoline would have also done just fine haha. A few onions through a commerical deli slicer might have been a LITTLE overkill.
I love that Brad is still doin his thing, but you should either snazzy the editing or let the cameraman talk, change it up
Added a little chipotle powder and garlic.
That looks amazing!!!!!!!
Hey Brad, could you make Taiwanese guabao? 刈包 It seems like a flavor combo you'd really like with pickles greens and peanut powder next to the stewed pork belly
More Bonnie please
Brisket is cow titty? I had no clue lol 😂
Bonnie is so adorable 🐶❤️.
where my sal heads at
Brad I always love your stuff but you murdered that Brisket. I am not a hater but Smoking & BBQ is what my channel is all about. The biggest thing for me is that you didn’t rest it & when I was watching that steam coming off I thought, there goes all your moisture & it did look very dry. Still I like the seasoning & peppers so you still get a 👍🏻 Cheers Al
As someone who cooks bbq in a restaurant we always cook fat down so that the rendered fat doesn’t wash off the rub, and so that the meat is more protected in case of any temperature spikes
Dang. Brad DOES know about FB Marketplace 🤪 Can't wait to see Brad's second-hand hoard barn in ten years.
I cant believe he didn't use sumac 😀
Actually mouthwatering.
Dear Brad…..Nearly 320,000 followres….and not even 10% of them view your videos….Reason: We ALL loved and watched you in the beginning….but you now make WEIRD STUF (Not my first word choice) that NOBODY wants to make/eat…..OR WATCH. Luv-Ya….but now seldom Watch Ya.
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This looks delicious!