Hi Steve. Thanks for always moving the brisket needle. I’ve only just recently invested in a holding oven. Previously, I held my briskets in my sous vide container @ 150° by wrapping the brisket in its soaked butcher paper tightly in plastic wrap. Made it easy to slide into a food saver bag and seal up. Then plop into the water till serving.
@@SmokeTrailsBBQ I went with a Vevor product. Counter-top warmer. Its really efficient, and has changed all previous prep concerns. I’m just a backyard enthusiast, so this was an investment in my sleep cycle more than anything. Thanks for asking! 🍺🍺
I have been wrapping my brisket with plastic wrap after it comes off the smoker for about a year. I use butcher paper so the plastic wrap goes over the paper. I feel it holds in more moisture when I rest it for about 3 hrs in a cooler
Did a regular smoked brisket paper wrapped to 205f took it out the smoker opened to cool down for 15 minutes and then wrapped again with the same paper on top of it plastic wrap, lift for two hours in room temperature came out great, need to try the 195f method, thanks for the info
I’ve done a long hold using via Sous Vide. So an enhanced version of what you have done. And I can honestly say it’s even better. Having the brisket under vacuum for a long hold, I think is the best outcome. The juices have nowhere to go and remain in the meat the whole time. 😊
Instead of plastic wrap, I vacuum pack sous vide style. The smoke has already infused to the stall, so just finishing the cook and hold period in sous vide controlled temp instead of foil. My size is usually 12-15 lb brisket initially. Enjoying all your creative cooks and tests. Keep it up!!
I had a friend ask me about carcinogens on smoked meats recently. I told him I quit tobacco and drinking alcohol so something has to kill me eventually, might as well be smoked meat. ;) Great video, another technique I need to try. Thanks.
With either wrap I do (it. Paper or foil boat. When doing the resting in the oven I wrap over the foil or paper. I have to say the resting for 12 to 16 hours has made my brisket tast soo good. I think it's the key.
Hey Steve, can you do a long hold experiment? I’m interested to see what the minimum and maximum amount of time you can hold a brisket at 150 deg after pulling off the smoker at 190 internal and it fully finish cooking during the hold but also doesn’t over cook. So if I needed to, could I hold a brisket for 36 hours at 150 and it not overcook and fall apart? So maybe an 18, 24, 30, and 36 hour hold tenderness and juiciness comparison?
meat church did a video with truth bbq, and at around the 20:40 mark in the video the owner goes over why they wrap in plastic wrap. this video is a bunch of years old now.
if you were makng lets say tuesday a brisket, took it off around 190/5 then wrapped (maybe with plastic wrap/foil) and long hold. After long hold could you let it cool a bit then put in fridge and then reheat on Saturday? Thanks. I imagine thats what they do when they ship them? Do you still do the long rest in the scenario above or just cook, let cool, plastic wrap, fridge, then reheat when needed?
I would still long hold it because it's part of the cook. I frequently long hold briskets 18 hrs then freeze or refridgerate them to reheat them on a later date
Also, if i dont have an upper shelf on my pellet grill, can i use your water pan with grill grate method that i saw on another video? Or would this be too hot?
My last 4-5 brisket cooks have been finished in a vac seal bag in my sous vide for an extremely long rest. Typically 8hrs or so at 180°. Makes for the most tender and juicy brisket ever.
what if you would have cut the each of the two briskets vertically like you normally do. but then do each side opposite so left to right halves would even out? just a thought.
Okay - just bought Steve's rub on Amazon. Five point zero stars? I've never seen that before. Ordered this morning - arriving this evening. Smoking short ribs tomorrow. Looking forward to it!
When I make ribs in the oven I wrap them in plastic wrap and bake them at 225 for 4-5 hours then sauce them and finish them up under the broiler. I saw the one angry English guy (not Gordon Ramsey, the other angry English guy) do this on the food network one time, and they looked good so I decided to give it a try. It makes pretty damn good oven baked ribs!
Your rub showed up while i was watching the video. Neat Amazon covered your barcode and the url to UA-cam with a different barcode for their internal system. Also some warning about plastic bags not being safe over your head. Love the different grain sizes will leave q review on Amazon after my next cook.
I am curious about an oven version of this experiment. I live in a flat, but love the low and slow cooking and would like to cook a brisket in my kitchen.
maybe a dumb question, but do you do fat cap up or down when you put the briskets on the smoker? i'm very new at this and learning a lot from you, thanks!
I do it the old school ways. Course kosher salt and course black pepper. Sometimes I put some small cuts into the meat and push in a peeled garlic clove. Then I smoke it till the stall, then I wrap it up in paper twice. Nice and tight. Back in the day there was no plastic wrap or foil, but there was butcher's paper. We all need to start doing it the ways people smoked there foods 100's of years ago. Old skol ways. My one friend adds a sweet red wine when he wraps it up. The booze in the wine helps break down the meat even more. Comes out very juicey and tender. Plus the wine gives it some nice fruity tastes. There's a way you should try. But a fruity red wine or a fruity white wine. Just don't buy a dry wine, you will not be happy.
Will this be your go to method from now on? I had been doing your 18 hour hold method but in sous vide immersion method, so I don't squish the fat cap. I did not think of it being better than other wrap methods. So then, maybe it is better.
I saw Kosmosq wrap in butcher paper and then plastic wrap if anyone is concerned with the plastic touching the meat. I have been wanting to try it but always forget about it.
As you mentioned yourself not everyone is a big fan of wrapping in plastic, so what if you're redoing it anyway, could you do a foil or paper wrap before wrapping in plastic?
@@SmokeTrailsBBQ with foil underneath the plastic it would probably break through the plastic unless you wrapped multiple layers but with the butcher paper wrap under plastic there is no issues of leaks
It should be yes. But with sous vide holding the bark gets more soggy when I've tried it. Maybe because it's in contact with more water in a sous vide bag. Lots of people have great results though.
Unrelated but one day you should try to cook a packer brisket pastrami. I made one and it blew my mind. I think you could make a good one even dirty select honestly
Hey Steve, I am an avid follower of your channel from Dubai, and I am fascinated by the experiments you conduct with briskets. I hope it’s alright if I simply address you as Dr. Brisket 😀. I noticed that dry brining your briskets isn’t really your thing. Isn’t supposed to be maximizing tenderness and flavor. I would be interested to hear your thoughts on this.
@@SmokeTrailsBBQ from my industry experience, I reckon an injection will be a fail product with a soapy texture and flavour. If you review how Asian cuisine use it, it's applied on the surface, left to rest, then washed off to remove soapy flavour. I think a better experiment would be applying 1-2% raw meat weight (after trim) baking soda on the surface and have various hold times with the rest before rinsing prep and cook to see the outcomes. I have an kind of an idea what the outcomes may but best to experiment and find out.
@@SmokeTrailsBBQ thats how they do it at every bbq place in TX. IDK what the benefits are. I allways assumed it kept moisture and juices in. I just do it because its less messy resting in my cooler. I imagine that's probably a reason they do it to. Im gonna stop at SoulmanS BBQ in Van TX for lunch, Ill ask.
5:13 - So if offset quality BBQ can be done with a pellet, why don't the BBQ joints buy more pellet grills? Guarantees results, reduces the need for as many employees, reduces the need for skilled employees...the list goes on.
Or the fact that there's no 1,000 gallon pellet grills on the market like some places use. Places like Franklin and Goldee's use multiple 1,000 gallon smokers and cook so much food at once. You'd need tons and tons of pellet grills to do this, which would cost tons of electricity to run them all. Tons of cost for pellets, etc. It's probably just as expensive as hiring a pit master and buying real wood, maybe more.
That's another thing I'm unsure of. It's hard to tell what is true and what is just fringe pseudoscience. Myron mixon says the foil discolors the meat, so he puts paper between the meat and foil, but I haven't observed that yet. As for health concerns, I'm not sure.
I got the pellet smoker out the other day and started playing with it. With no food. Yes? Noticed. A? Color of the smoke. Coming? Out of the stack. Was? Kind of white and maybe just a hint of blue in it? But I walked around to the other side of the smoker. And the smoke look Blue. Was That just because the way the Sun was shining through it at a different angel?.???
Where the heck are you getting butcher's paper for less than plastic wrap?! Here where I am in Canada, I can get 40' of Saran Wrap for $3.50. I get 40' of butcher's paper for 39.99. A dollar a foot.... 😧😢
BBQ....... 14,198,362 ways to a perfect brisket. About 9 ways to screw it up. Go with what you like. It's one of the simplest cooking methods in the history of mankind. While there is science involved, it's REALLY EASY science.
The fat that comes naturally with protein is not bad for you. It’s the fat that comes with processed foods, cakes, and pastries is the problem. BBQ is healthy as long as we aren’t adding too much sugar to it.
Hi Steve. Thanks for always moving the brisket needle. I’ve only just recently invested in a holding oven. Previously, I held my briskets in my sous vide container @ 150° by wrapping the brisket in its soaked butcher paper tightly in plastic wrap. Made it easy to slide into a food saver bag and seal up. Then plop into the water till serving.
What kind of holding oven did you get?
@@SmokeTrailsBBQ I went with a Vevor product. Counter-top warmer. Its really efficient, and has changed all previous prep concerns. I’m just a backyard enthusiast, so this was an investment in my sleep cycle more than anything. Thanks for asking! 🍺🍺
I have been wrapping my brisket with plastic wrap after it comes off the smoker for about a year. I use butcher paper so the plastic wrap goes over the paper. I feel it holds in more moisture when I rest it for about 3 hrs in a cooler
Did a regular smoked brisket paper wrapped to 205f took it out the smoker opened to cool down for 15 minutes and then wrapped again with the same paper on top of it plastic wrap, lift for two hours in room temperature came out great, need to try the 195f method, thanks for the info
I’ve done a long hold using via Sous Vide. So an enhanced version of what you have done. And I can honestly say it’s even better. Having the brisket under vacuum for a long hold, I think is the best outcome. The juices have nowhere to go and remain in the meat the whole time. 😊
I think this way is better as well. The plastic wrap held the juice really well.
Instead of plastic wrap, I vacuum pack sous vide style. The smoke has already infused to the stall, so just finishing the cook and hold period in sous vide controlled temp instead of foil. My size is usually 12-15 lb brisket initially. Enjoying all your creative cooks and tests. Keep it up!!
I saw Eric Gephart do this on the Kj for pastrami years back but haven’t ever tried. Thanks for doing this
Thanks James! It's worth a try. I'm not fully sold on it yet but I might be after a few more tests.
I had a friend ask me about carcinogens on smoked meats recently. I told him I quit tobacco and drinking alcohol so something has to kill me eventually, might as well be smoked meat. ;) Great video, another technique I need to try. Thanks.
Thanks man!
With either wrap I do (it. Paper or foil boat. When doing the resting in the oven I wrap over the foil or paper. I have to say the resting for 12 to 16 hours has made my brisket tast soo good. I think it's the key.
Hey Steve, can you do a long hold experiment? I’m interested to see what the minimum and maximum amount of time you can hold a brisket at 150 deg after pulling off the smoker at 190 internal and it fully finish cooking during the hold but also doesn’t over cook. So if I needed to, could I hold a brisket for 36 hours at 150 and it not overcook and fall apart? So maybe an 18, 24, 30, and 36 hour hold tenderness and juiciness comparison?
Great idea
Best UA-camr. I am convinced to try another brisket on my pitboss with your new pellet grill method. Plus I am going to use the pecan shell pellets.
Thanks Jon!
meat church did a video with truth bbq, and at around the 20:40 mark in the video the owner goes over why they wrap in plastic wrap. this video is a bunch of years old now.
I'll try to find it and take a look! If you have a link let me know!
if you were makng lets say tuesday a brisket, took it off around 190/5 then wrapped (maybe with plastic wrap/foil) and long hold. After long hold could you let it cool a bit then put in fridge and then reheat on Saturday? Thanks. I imagine thats what they do when they ship them? Do you still do the long rest in the scenario above or just cook, let cool, plastic wrap, fridge, then reheat when needed?
I would still long hold it because it's part of the cook. I frequently long hold briskets 18 hrs then freeze or refridgerate them to reheat them on a later date
@@SmokeTrailsBBQ thanks so much. Will be using your rub for 5 briskets I’m making for an event next week.
I hope 1 bottle enough.
@AngryBullBBQ awesome thank you! Add a bit extra kosher salt if you are going light with the rub
@@SmokeTrailsBBQ thank you
Also, if i dont have an upper shelf on my pellet grill, can i use your water pan with grill grate method that i saw on another video? Or would this be too hot?
Yes use the water pan grill grate method for sure
My last 4-5 brisket cooks have been finished in a vac seal bag in my sous vide for an extremely long rest. Typically 8hrs or so at 180°.
Makes for the most tender and juicy brisket ever.
what if you would have cut the each of the two briskets vertically like you normally do. but then do each side opposite so left to right halves would even out? just a thought.
Okay - just bought Steve's rub on Amazon. Five point zero stars? I've never seen that before. Ordered this morning - arriving this evening. Smoking short ribs tomorrow. Looking forward to it!
I tried it against Franklin’s last week, I preferred Steve’s.
When I make ribs in the oven I wrap them in plastic wrap and bake them at 225 for 4-5 hours then sauce them and finish them up under the broiler. I saw the one angry English guy (not Gordon Ramsey, the other angry English guy) do this on the food network one time, and they looked good so I decided to give it a try. It makes pretty damn good oven baked ribs!
Your rub showed up while i was watching the video. Neat Amazon covered your barcode and the url to UA-cam with a different barcode for their internal system. Also some warning about plastic bags not being safe over your head. Love the different grain sizes will leave q review on Amazon after my next cook.
Yea I'm dealing with some stuff with Amazon lol. Thanks for trying it!
@@SmokeTrailsBBQ not a big deal just wasn't sure if you knew what the end user experience was. Really looking forward to trying it.
I am curious about an oven version of this experiment. I live in a flat, but love the low and slow cooking and would like to cook a brisket in my kitchen.
Great video. What holding oven are you using? Is this the model where you can add water?
Thanks! It's a winston CVAP cook and hold
maybe a dumb question, but do you do fat cap up or down when you put the briskets on the smoker? i'm very new at this and learning a lot from you, thanks!
Up all the time
I do it the old school ways. Course kosher salt and course black pepper. Sometimes I put some small cuts into the meat and push in a peeled garlic clove. Then I smoke it till the stall, then I wrap it up in paper twice. Nice and tight. Back in the day there was no plastic wrap or foil, but there was butcher's paper. We all need to start doing it the ways people smoked there foods 100's of years ago. Old skol ways. My one friend adds a sweet red wine when he wraps it up. The booze in the wine helps break down the meat even more. Comes out very juicey and tender. Plus the wine gives it some nice fruity tastes. There's a way you should try. But a fruity red wine or a fruity white wine. Just don't buy a dry wine, you will not be happy.
How long are you waiting to wrap, after you pull it @ °190-°195. Or are you going straight to the hold after you pull it? 🤔
If I pull at 190 it goes straight in. If I pull closer to 195 198 and it's very tender, I may rest it for an hour first to prevent overcooking
@SmokeTrailsBBQ Thanks for responding! I really appreciate your point of view that you bring the bbq world! I watch every video! 🔥💨
Also, would be helpful to know about how long it takes to get to each step ( 140 degrees, 170 degrees, etc)
Depends but usually 4-5 hours to 140. 8-9 hours to 170. 11-12 hours to 195
Another solid vid. Looks very good!
You know I have all upload notifications turned on? I wait for these posts. Also, you can do premieres.
Thank you!
Will this be your go to method from now on? I had been doing your 18 hour hold method but in sous vide immersion method, so I don't squish the fat cap. I did not think of it being better than other wrap methods. So then, maybe it is better.
I don't know yet. This brisket was pretty good but I need to do a few more comparisons to decide.
Wait, so what temp did you cook at the entire time?
When doing it for years and it truly works, you’ve unlocked one of the great brisket secrets
Sous vide bags would probably work just as nicely without the bpa's. And fun note, I live right by Bobby Q, but i still have yet to check it out!
I saw Kosmosq wrap in butcher paper and then plastic wrap if anyone is concerned with the plastic touching the meat. I have been wanting to try it but always forget about it.
Plan on doing that technique on my next one
@@VillanuevaMedia let me know how it goes.
Got the yellow tacky sweet fat on the plastic wrap brisket, looks good
Does this best brisket rub on the plant come in the best shaker bottle on the planet as well.??
Try it and find out!
Get the MAVERICK 1250 and SMOKE CAGE from Pitts & Spitts here: bit.ly/3S5DE1J
As you mentioned yourself not everyone is a big fan of wrapping in plastic, so what if you're redoing it anyway, could you do a foil or paper wrap before wrapping in plastic?
Have not tested it but probably
@@SmokeTrailsBBQ with foil underneath the plastic it would probably break through the plastic unless you wrapped multiple layers but with the butcher paper wrap under plastic there is no issues of leaks
Ì will try this technique
Nice!
I been thinking about sous videing holding a wrapped brisket it's the same principle
It should be yes. But with sous vide holding the bark gets more soggy when I've tried it. Maybe because it's in contact with more water in a sous vide bag. Lots of people have great results though.
@@SmokeTrailsBBQ Sorry I forgot to mention that I wanna try it with butcher paper. I think the paper will keep that bark a little more dry.
What happened to your masterbuilt!?
What made you go 250 over lowest setting for 12 hours?
The smoke cage produces enough smoke. Don't need a low smoke period upfront with it going.
Unrelated but one day you should try to cook a packer brisket pastrami. I made one and it blew my mind. I think you could make a good one even dirty select honestly
Hey Steve, I am an avid follower of your channel from Dubai, and I am fascinated by the experiments you conduct with briskets. I hope it’s alright if I simply address you as Dr. Brisket 😀. I noticed that dry brining your briskets isn’t really your thing. Isn’t supposed to be maximizing tenderness and flavor. I would be interested to hear your thoughts on this.
I got an experiment for you.
1-2% baking soda on brisket overnight before cooking. (Make sure you rinse of the brisket before prepping)
That's a good one. I've been thinking about something similar. Injecting with baking soda.
@@SmokeTrailsBBQ from my industry experience, I reckon an injection will be a fail product with a soapy texture and flavour. If you review how Asian cuisine use it, it's applied on the surface, left to rest, then washed off to remove soapy flavour.
I think a better experiment would be applying 1-2% raw meat weight (after trim) baking soda on the surface and have various hold times with the rest before rinsing prep and cook to see the outcomes.
I have an kind of an idea what the outcomes may but best to experiment and find out.
@@scibbo3966 velvetting a brisket. I like it!
You got it backwards. The plastic wrap goes over the butcher paper after its done. Then goes in the holding chamber. 😂😂😂
What are the benefits if that?
@@SmokeTrailsBBQ thats how they do it at every bbq place in TX. IDK what the benefits are. I allways assumed it kept moisture and juices in. I just do it because its less messy resting in my cooler. I imagine that's probably a reason they do it to. Im gonna stop at SoulmanS BBQ in Van TX for lunch, Ill ask.
@@rayellis1811 Makes sense. I'll give it a try that way. Thanks Ray
He did it right
So is this video done correctly or was it suppose to be wrapped with butcher paper and then plastic wrap??
5:13 - So if offset quality BBQ can be done with a pellet, why don't the BBQ joints buy more pellet grills? Guarantees results, reduces the need for as many employees, reduces the need for skilled employees...the list goes on.
I think the stigma and social norm is the biggest reason.
Or the fact that there's no 1,000 gallon pellet grills on the market like some places use. Places like Franklin and Goldee's use multiple 1,000 gallon smokers and cook so much food at once. You'd need tons and tons of pellet grills to do this, which would cost tons of electricity to run them all. Tons of cost for pellets, etc. It's probably just as expensive as hiring a pit master and buying real wood, maybe more.
Stump does that on bbq pitmasters
Kosmo Q did something similar but he kept the butcher paper on. Wrapped the whole thing in plastic wrap.
What about all the crud foil leeches onto the meat?
That's another thing I'm unsure of. It's hard to tell what is true and what is just fringe pseudoscience. Myron mixon says the foil discolors the meat, so he puts paper between the meat and foil, but I haven't observed that yet. As for health concerns, I'm not sure.
I got the pellet smoker out the other day and started playing with it.
With no food. Yes? Noticed. A? Color of the smoke. Coming? Out of the stack. Was? Kind of white and maybe just a hint of blue in it?
But I walked around to the other side of the smoker.
And the smoke look Blue. Was
That just because the way the Sun was shining through it at a different angel?.???
Closing in on 100K!
I've seen thin foil, plastic wrap, then heavy foil. Seems better than plastic right on the meat.
Where the heck are you getting butcher's paper for less than plastic wrap?!
Here where I am in Canada, I can get 40' of Saran Wrap for $3.50. I get 40' of butcher's paper for 39.99. A dollar a foot.... 😧😢
Everything's cheaper in Texas I guess 🤷
As many briskets you eat, I would die already.
Haha I give away alot of meat
Why? The meat is the healthiest thing on your supper table. It’s all the processed crap that’s bad for people, not meat.
@brandonin_ny sorry to say but I smoke brisket too and no way can I eat so much rich and fatty meats.
BBQ....... 14,198,362 ways to a perfect brisket. About 9 ways to screw it up. Go with what you like. It's one of the simplest cooking methods in the history of mankind. While there is science involved, it's REALLY EASY science.
I think it better if you use sous vide bags instead of the plastic wrap,
The fat that comes naturally with protein is not bad for you. It’s the fat that comes with processed foods, cakes, and pastries is the problem. BBQ is healthy as long as we aren’t adding too much sugar to it.
5:25 and STILL PEOPLE SMOKING UPSIDE DOWN BRISKETS ON PELLET GRILLS! For F sake
What?
@@SmokeTrailsBBQ you’ve proven the fat side down people wrong so many times and they still continue the foolery 😂
@MadAxBrown yes it's a persistent myth that fat needs to go toward the heat source
@@SmokeTrailsBBQ fat down should be a crime at this point.
I wouldn't call that a Pellet smoker/grill, the first 6 hours was wood chunks, real smoke flavor
Dickies bbq chain uses plastic.
I saw that! Wasn't sure if it was true or not. Good to know.
I feel like that is NOT a ringing endorsement. Dickies is hot garbage!
@@tdtommy196 😂 there’s one in Pecos Tx that’s legit. So idk about ur neck of the woods
@@DerbyBandit the one in Buffalo NY is terrible!
They're all toxic . God Bless !!!
kosmo recommended this a while back