I met Cooper back in February and got the tips from him and his brother... Saw the video from eat more vegans. Been cold smoking on my 350gal offset for 5to8 hours on all my brisket and pork butt cooks. Results have been amazing, keep it rolling around 160-175... Then ramp up to 225 for 3hrs then to 275-300 til the briskets and butts finish up then into warmer til service. Good video Bar-a-bbq is awesome.
This!!! I do this method overnight on my camp chef at 180 degrees starting about 9pm with two smoke tubes and around 7am the next day it's in the stall and ready to finish and rest. I will definitely try this on my offset next time. Thank you so much, very cool sharing the technique.
Hey Jeremy I’m really glad you made the trip down to see Cooper and learn more about this method. When you go back to try it at home, I think you should also consider shutting down that exhaust fan that pulled so much air through - you will get a much better result. Good luck with your redemption cook! Oh - and thanks for the shoutout!
As a restaurant cook, I discovered something similar. I would close the restaurant at 11 pm. Before I left, I would put water, garlic, salt & pepper, pork jowl and dried pinto beans into a 6” deep 1/2 pan, cover with foil, then put into the oven turning the oven to “warm”, one notch from “off”. My initial thought was to get a head start on the beans cooking. When I opened at 8 am, I was surprised *alarmed* to SMELL the beans when I first opened the front door of the restaurant. Running to the kitchen and checking, I was surprised to find perfectly cooked beans! I never varied the process and never had any results other than a perfectly cooked, PLUMP never broken, pot of beans😊
My comment exactly. The brisket has great flavor and melts in your mouth like Butter!! And don't pass on the turkey breast! I've done this method on my Moberg 250 with great results.
I learned a lot from his videos with my WSM that he does not use. Then I found Harry Soo. And they did a video together. Jeremy is great. I learned 2 huge things from him. I replaced half the salt in my brisket rub with Lawry's Seasoned Salt, and the long rest.
I do a similar method for direct heat brisket but not with match light just tumble weed fire starters and charcoal and wood. The smoke flavor and bark building is really nice.
@TheBrianBurkett Sure. I use my own rub. SPOG+ which is salt, pepper, onion, garlic and my own all purpose seasoning. Cold brisket on cold grill, light the tumble weed fire starters with the door open until the coals catch on fire. Remember coals and wood. Close the door and flip after the first hour and a half or so depending on fat cap render( fat cap down when direct heat cooking) if fat is rendering and bark looks good flip it and let it go an hour on the meat side. Spritz or mop as needed. Flip about every 30 minutes after that and spritz or mop as needed. After hr 4 probe for tenderness and check internal temp. Go mostly off feel because temp doesn't always tell you if it is ready to wrap. If wrapping in foil cook to about 190-195 internal before resting down to about 170-180 then hold at 155-165 until ready to slice. My last brisket which was this past Saturday had amazing bark and flavor (7.5 hr cook)but was a little over because I let it go above 200 before I pulled it and ut was foil wrapped. If you're wrapping in butcher paper you can probably get away with a 200 plus wrapped cook temp. My first direct heat brisket was cooked to 2o3 and wrapped in butcher paper and foil boated but didn't render the fat the same. It's all on my channel.
As always, great video! 2 things im curious to know. 1. What do the logs look like thru out the process. Smoldering vs flame. 2. Can you use the bundle fire method but adjust the vents to increase the temps to 200 or higher to help reduce the amount of smoke and still be as low maintenance. Dont think my neighbors would be too happy with me if I had smoke like that going for hours.
For the people in the comments, I was the first to call out Jeremy on his original cold smoke brisket video, you can find the video on my channel. I'm glad to see him finally go straight to the source. I've recreated this on my 100 gallon M&M Texas Smoke King and it works well but there are modifications to make to what you see Cooper do on a 1000 gallon.
Can you try out Kenji Lopez's brisket method? There's a recipe if you google it, straight from him. Short version: Sous vide with seasoning and liquid smoke for 24+ hours, then on the smoker to finish and build bark. I"m an offset guy, but I read about this today and was baffled. Would love to see it done by someone not worried about potentially wasting an entire brisket.
It will likely be very tender and moist, but the bark and smoke flavor will be lacking. I haven't done a brisket this way, but many pork butts just this way.
I’ve done this on my backyard pit once after cooper showed me. It was my best brisket. Not sure if it was beginners luck but it will be my go to method going forward
I live in Willis, next to Montgomery. Wish I knew you was there, would have definitely made the trip. Been watching you for many years. Merry Christmas 🎄
If you’re going to take on such an incredible task, cold smoke the brisket before, I repeat “before” you apply any seasoning/rub. That way, the smoke can get absorbed without any complications from rubs, etc. then you can apply your rubs and proceed as normal to create your bark.
Thank you for documenting this technique I've been wondering about the actual step by step details of the process since that other video released. 💪🏽🙏🏽
I tried a test burn today starting with about a dozen lit briquettes from a chimney inside my Texas Original Luling. I'm 6 hours in and it's running at 185 plus or minus 10 degrees. I'm getting a ton of liquid coming out of the stack. It smells like liquid smoke in the bottle. I don't know if this is viable in a backyard size pit. It sure runs like a dream though.
It's nice to live in a time where a lot more [successful] people are telling 'secrets' - magicians like Penn & Teller spilling all the beans on magic tricks, engine builders in racing telling all of their power making tips & tricks on their YT channels, more and more pit masters/chefs/restaurants showing their processes & recipes(definitely not a total random grab bag of examples at all... lol)
Coopers short shorts in this video are epic haha. It seems like the Saturday pit master turned restaurant owner reality seem potential for guys like me.
Found out through many many approaches to smoking on my pellet grill that the “smoke” setting which limits temp to 170-180 is the most important and longest part of the cook, by far. The rest is inconsequential.
Wow??!!.this is an awesome approach for pit masters to be able to get any kind of sleep...though I'm still a little sketched out about using charcoal 😂...but I'm gonna give it a try for sure
I like this ritual. i do something similar however I'm usually so eager I can't sleep anyway. Noticed that pile of what looks like cherry wood on the firebox. Good wood for bark formation! #cheatcodesrock!
This sounds like the “S” setting on my pellet grill. That is one notch below the 180F setting. Should I try “cold smoking” my briskets that way or am I missing something?
So bummed I missed out on Bar-A-BBQ when in Montgomery last fall. Naturally, it was the one day a week they're closed. Next time I'd really like to try it. Not just for the great BBQ( there's plenty of that all over ), they just seem like such solid people. Will have to adapt this method on my pellet pooper, as it's "smoke" setting is 170F. Run it overnight, and then kick it up in the morning. Something different to experiment with.
I only have a pellet grill, but I did something like this for our Thanksgiving brisket. It was my first overnight cook and I just left it at the startup temp of 180 for about 7 hours and then turned it up to finish the cook. I've had so many briskets that I get up to start at 4 am and still don't finish as early as I would like, taking 14-18 hours, but this one only took a bit over 12 hours total. Of course, I also find that the larger they are, the quicker they seem to cook. Not sure if that's just me, but seems odd.
This really piques my curiosity. With that much "dirty" smoke, I'd be belching smoke and having indigestion for hours IF I were hot smoking something. Is this NOT the case with this method?? I'm truly intrigued.
@@shabushabu1453 A real cold smoke is maybe 120F smoke or less with blue smoke. In Europe we hang the cured meat up in the attic and take a brick out of the chimney and let the smoke go in the attic for 2-3 days. That's real cold smoking.
They are shooting for bark formation with the cold smoke. When he comes back, he bumps up temps and starts rendering fat so not necessarily looking for internal temp. They also don’t wrap until it’s done and ready to rest
Jeremy, have you tried David Ong’s no sleep method? I definitely recommend. I reckon people will enjoy that. I’ve tried it at home and it worked very well for me
Very interesting. I like it. How much longer typically is the cook after the cold smoke stage? And what is the typical internal temp at the end of the cold smoke stage?
I thought we want a clear blueish gray smoke when smoking. I had smoke this color and it made the meat taste bitter, whats the deal, I must be missing something since this method tasted good to you guys.
I think its because its at a low heat it doesnt make it bitter. He had another video where he was saying that he used to never run "dirty smoke" ever, then switched to dirty smoke at the beginning because it was at a lower heat, but i forget what video that was
I read that brisket absorbs smoke until internal temp hits 130 degrees. If you put the brisket on the smoker straight from the fridge, wouldn't that result in a longer smoke absorbing period, compared to a brisket put on smoker at room temperature?
I'm not sure there is any way this would work on my back yard pit for so many reasons. I do look forward to you trying it again on your nice back yard pit though now that you know a bit more about the method.
So since Cooper says the whole reason he does this is so that the timing is better for him (as we first saw in Al’s videos which you reference), why not use Black’s BBQ method (also revealed my Al in Eat More Vegans) in which Black’s cook the brisket until 80% and then chills it for a day and then finishes? Although, Black’s insists this is done for taste and not for cooking convenience. This method should also control the time better. Of course, this may be more controversial since the whole cook is disrupted with and stop and the smoker must be started again, but the timing may still be more convenient. You and/or Al need to compare these methods!🤔
I think one of the reasons you failed is the fan that you have 6 inches above the stack on your pit. The fan was sucking smoke straight through the pit and supercharging your fire.
It would be nice to try this method on my Zgrills Mutitasker and set it to high smoke for 5 to 6 hours at 160°, and than finish it how ever you like at a low and slow temp of 225°. Not sure if this method on a pellet smoker has ever been tried successfully.
Question At this point why not just use a pellet smoker instead, I do overnight cooks with my pellet smoker for brisket often? Do you get better smoke flavour from this method over a pellet smoker?
Please post a retry but also, post the meat temps throughout the cold smoke. Promise promise promise I am not a food speznatz, but I'm curious on the temp of the meat where it comes to time temp control and if and/or how long it stays in the "danger" zone.
This is kind of the same means I go about my brisket on my pellet grill. I start it at its lowest temp of 180 where it produces the most smoke and cook for 1-2hrs depending on how much time I have then I bump the temp up and usually have to run a smoke tube since my grill doesn’t throw much smoke over 210* and continue the cook until it’s done.
Hi Jeremy. Just and FYI, when you say hi, I respond with "Hi Jeremy". My kids made a point to tell me that you didn't know I was saying hi all the way from Australia. So I said I'd let you know so in future, your know I'm always saying hi 😂
Anyone know what’s up with the video drop off on this channel? Is all the content going to that streaming service or whatever? Feel like videos are fewer and farther in between and now…. I mean this isn’t a complete video lol
I met Cooper back in February and got the tips from him and his brother... Saw the video from eat more vegans. Been cold smoking on my 350gal offset for 5to8 hours on all my brisket and pork butt cooks. Results have been amazing, keep it rolling around 160-175... Then ramp up to 225 for 3hrs then to 275-300 til the briskets and butts finish up then into warmer til service. Good video Bar-a-bbq is awesome.
About what time are you wrapping?
@@jacobfields4337 foil boat at 190 if not just wrap for warmed rest in the warmer
Can you post a video of you reattempting this method in a backyard offset?
He already did.
@@jmtorres2490 Only the 2 failed attempts so far.
He'll need to try again for sure
PLZ.
This!!! I do this method overnight on my camp chef at 180 degrees starting about 9pm with two smoke tubes and around 7am the next day it's in the stall and ready to finish and rest. I will definitely try this on my offset next time. Thank you so much, very cool sharing the technique.
Hey Jeremy I’m really glad you made the trip down to see Cooper and learn more about this method. When you go back to try it at home, I think you should also consider shutting down that exhaust fan that pulled so much air through - you will get a much better result. Good luck with your redemption cook! Oh - and thanks for the shoutout!
As a restaurant cook, I discovered something similar. I would close the restaurant at 11 pm. Before I left, I would put water, garlic, salt & pepper, pork jowl and dried pinto beans into a 6” deep 1/2 pan, cover with foil, then put into the oven turning the oven to “warm”, one notch from “off”. My initial thought was to get a head start on the beans cooking. When I opened at 8 am, I was surprised *alarmed* to SMELL the beans when I first opened the front door of the restaurant. Running to the kitchen and checking, I was surprised to find perfectly cooked beans! I never varied the process and never had any results other than a perfectly cooked, PLUMP never broken, pot of beans😊
Can you measure it and tell us what temperature warm is on your oven?
@ 165 degrees
Cold smoking a brisket is absolutely amazing! I commented about cold smoking a brisket a few years ago on one of your videos.
Been to Bar-A a few times now. These folks make PHENOMENAL BBQ
My comment exactly. The brisket has great flavor and melts in your mouth like Butter!! And don't pass on the turkey breast! I've done this method on my Moberg 250 with great results.
Jeremy still making interesting videos all these years later-keep it up, dude!
I learned a lot from his videos with my WSM that he does not use. Then I found Harry Soo. And they did a video together. Jeremy is great. I learned 2 huge things from him. I replaced half the salt in my brisket rub with Lawry's Seasoned Salt, and the long rest.
I love how chill this dude is. Same as me.
Ay, you found your chill twin. 🎉
I am so stoked to try this....woohoo, danke from Korea!
“By nature I’m a lazy man…..”- this guy is the real life The Dude- he’s truly a man of our times! This man abides
Just trying to help his lady friend
And that rug DID tie the room together.
I do a similar method for direct heat brisket but not with match light just tumble weed fire starters and charcoal and wood. The smoke flavor and bark building is really nice.
Been wanting to find a good direct heat brisket recipe to try but they’re hard to find. Care to share yours, by chance?
@TheBrianBurkett Sure. I use my own rub. SPOG+ which is salt, pepper, onion, garlic and my own all purpose seasoning. Cold brisket on cold grill, light the tumble weed fire starters with the door open until the coals catch on fire. Remember coals and wood. Close the door and flip after the first hour and a half or so depending on fat cap render( fat cap down when direct heat cooking) if fat is rendering and bark looks good flip it and let it go an hour on the meat side. Spritz or mop as needed. Flip about every 30 minutes after that and spritz or mop as needed. After hr 4 probe for tenderness and check internal temp. Go mostly off feel because temp doesn't always tell you if it is ready to wrap. If wrapping in foil cook to about 190-195 internal before resting down to about 170-180 then hold at 155-165 until ready to slice. My last brisket which was this past Saturday had amazing bark and flavor (7.5 hr cook)but was a little over because I let it go above 200 before I pulled it and ut was foil wrapped. If you're wrapping in butcher paper you can probably get away with a 200 plus wrapped cook temp. My first direct heat brisket was cooked to 2o3 and wrapped in butcher paper and foil boated but didn't render the fat the same. It's all on my channel.
@@bamaingaoutdoors153 Thank ya, good sir!
I feel like you didn't finish the video
You get what you pay for....lol
He didn't.
Lol!!! No eating? WHAT?
@willd639 no part 2 either....lol
@@bqthird you bring it up to your normal temp and finish your cook.
Was in Texas last week. Ate at Bar-A-BBQ. Really good smoke on their brisket.
As always, great video!
2 things im curious to know.
1. What do the logs look like thru out the process. Smoldering vs flame.
2. Can you use the bundle fire method but adjust the vents to increase the temps to 200 or higher to help reduce the amount of smoke and still be as low maintenance.
Dont think my neighbors would be too happy with me if I had smoke like that going for hours.
For the people in the comments, I was the first to call out Jeremy on his original cold smoke brisket video, you can find the video on my channel. I'm glad to see him finally go straight to the source. I've recreated this on my 100 gallon M&M Texas Smoke King and it works well but there are modifications to make to what you see Cooper do on a 1000 gallon.
Welcome to Texas! Be sure to go to Corkscrew BBQ just south of Bar-A
Can you try out Kenji Lopez's brisket method? There's a recipe if you google it, straight from him. Short version: Sous vide with seasoning and liquid smoke for 24+ hours, then on the smoker to finish and build bark. I"m an offset guy, but I read about this today and was baffled. Would love to see it done by someone not worried about potentially wasting an entire brisket.
It will likely be very tender and moist, but the bark and smoke flavor will be lacking. I haven't done a brisket this way, but many pork butts just this way.
I’ve done this on my backyard pit once after cooper showed me. It was my best brisket. Not sure if it was beginners luck but it will be my go to method going forward
I live in Willis, next to Montgomery. Wish I knew you was there, would have definitely made the trip. Been watching you for many years. Merry Christmas 🎄
If you’re going to take on such an incredible task, cold smoke the brisket before, I repeat “before” you apply any seasoning/rub. That way, the smoke can get absorbed without any complications from rubs, etc. then you can apply your rubs and proceed as normal to create your bark.
Thank you for documenting this technique I've been wondering about the actual step by step details of the process since that other video released. 💪🏽🙏🏽
Thank you so much for this video, I've been trying to get this method down!!!
Neat! I do something similar with rendered tallow trimmings as my matchlight.
Jeremy I know you've done vids on dirty smoke before, but how dirty is this smoke for what 6hrs cool smoking?
I tried a test burn today starting with about a dozen lit briquettes from a chimney inside my Texas Original Luling.
I'm 6 hours in and it's running at 185 plus or minus 10 degrees. I'm getting a ton of liquid coming out of the stack. It smells like liquid smoke in the bottle.
I don't know if this is viable in a backyard size pit. It sure runs like a dream though.
Great video, will try on my Backyard next time, just a small question, when do they use the Mesquite wood?
Cooper is Luke Combs from the waist up and running in the NFL combine from the waist down
It's nice to live in a time where a lot more [successful] people are telling 'secrets' - magicians like Penn & Teller spilling all the beans on magic tricks, engine builders in racing telling all of their power making tips & tricks on their YT channels, more and more pit masters/chefs/restaurants showing their processes & recipes(definitely not a total random grab bag of examples at all... lol)
Looking forward to trying it again at home. It’s well worth it as you already know 😊
WOW, seems lkke thet would be a lot of dirty/bitter smoke! Must be some unspoken wizardry happening.
Necessity is the mother of invention.
Interesting concept, I will be trying it on my next cook with my backyard offset smoker
Coopers short shorts in this video are epic haha. It seems like the Saturday pit master turned restaurant owner reality seem potential for guys like me.
I would die of heartburn from all the creosote that would have on it! I'll pass but enjoyed it none the less.
Found out through many many approaches to smoking on my pellet grill that the “smoke” setting which limits temp to 170-180 is the most important and longest part of the cook, by far. The rest is inconsequential.
Can't wait to see the follow up.
So... how do you finish it?
However you want
You've seen plenty of videos of how to finish a brisket here, this was about setting yourself up for this particular method.
@@Entropy825 some people 🙄 😅🤣😂
Wow??!!.this is an awesome approach for pit masters to be able to get any kind of sleep...though I'm still a little sketched out about using charcoal 😂...but I'm gonna give it a try for sure
Gr8 hints to the charcoal cold smoke-Str8
God bless y'all
So funny how you struggle with eye contact 😂
*oops eye contract made, immediately looks away and down*
You didn't mention.What wood you were using?Is that post oak or mesquite ?
What an exceedingly cool dude
I like this ritual. i do something similar however I'm usually so eager I can't sleep anyway. Noticed that pile of what looks like cherry wood on the firebox. Good wood for bark formation!
#cheatcodesrock!
Jeremy - thanks so much for sharing this method. Curious if it would work in a pellet grill if it can keep the temp at 180?
Awesome video
This sounds like the “S” setting on my pellet grill. That is one notch below the 180F setting. Should I try “cold smoking” my briskets that way or am I missing something?
So bummed I missed out on Bar-A-BBQ when in Montgomery last fall. Naturally, it was the one day a week they're closed. Next time I'd really like to try it. Not just for the great BBQ( there's plenty of that all over ), they just seem like such solid people. Will have to adapt this method on my pellet pooper, as it's "smoke" setting is 170F. Run it overnight, and then kick it up in the morning. Something different to experiment with.
I only have a pellet grill, but I did something like this for our Thanksgiving brisket. It was my first overnight cook and I just left it at the startup temp of 180 for about 7 hours and then turned it up to finish the cook. I've had so many briskets that I get up to start at 4 am and still don't finish as early as I would like, taking 14-18 hours, but this one only took a bit over 12 hours total. Of course, I also find that the larger they are, the quicker they seem to cook. Not sure if that's just me, but seems odd.
why not go with charcoal chimney and avoid the matchlight chemicals flavor?
This really piques my curiosity. With that much "dirty" smoke, I'd be belching smoke and having indigestion for hours IF I were hot smoking something. Is this NOT the case with this method?? I'm truly intrigued.
Salmon and cheeses are cold smoked and it's considered "dirty". So the temp probably matters, but I bet there's more factors than that to it.
@@shabushabu1453 A real cold smoke is maybe 120F smoke or less with blue smoke. In Europe we hang the cured meat up in the attic and take a brick out of the chimney and let the smoke go in the attic for 2-3 days. That's real cold smoking.
Awesome video!
I cant wait to try this
I wonder what internal temp they try to target and if and what they wrap with?
They are shooting for bark formation with the cold smoke. When he comes back, he bumps up temps and starts rendering fat so not necessarily looking for internal temp. They also don’t wrap until it’s done and ready to rest
Jeremy, have you tried David Ong’s no sleep method? I definitely recommend. I reckon people will enjoy that. I’ve tried it at home and it worked very well for me
Very interesting. I like it.
How much longer typically is the cook after the cold smoke stage? And what is the typical internal temp at the end of the cold smoke stage?
You have to try the David Ong No Lost Sleep brisket method mate. Everyone swears by it!
That was revealing! - Thanks! - CHeers!
I can’t wait for Jeremy to “nail it” on a backyard offset smoker 😊
Nice video so well wait for your video
I thought we want a clear blueish gray smoke when smoking. I had smoke this color and it made the meat taste bitter, whats the deal, I must be missing something since this method tasted good to you guys.
I think its because its at a low heat it doesnt make it bitter. He had another video where he was saying that he used to never run "dirty smoke" ever, then switched to dirty smoke at the beginning because it was at a lower heat, but i forget what video that was
@@devinmolloy2266 This is true. Cold smoking doesn't give bitter taste due to the low temperature.
@@devinmolloy2266cold smoke breaks all
The conventional rules
I love brisket and Texas bbq in general, just hate what it does to the health of pitmasters
Jeremy used to be a fast high airflow pit-master. This slow cold smoke must drive him crazy.
The rest of the video?
Hi I am from Canada bought my first offset smoker what would you recommend for my first cook. Going from a pellet smoker I am a little nervous
I read that brisket absorbs smoke until internal temp hits 130 degrees. If you put the brisket on the smoker straight from the fridge, wouldn't that result in a longer smoke absorbing period, compared to a brisket put on smoker at room temperature?
According to Coopers food this method works perfect. His food is outstanding.
I'm not sure there is any way this would work on my back yard pit for so many reasons. I do look forward to you trying it again on your nice back yard pit though now that you know a bit more about the method.
Isn’t it considered “dirty smoke” below 200f?
How does he avoid acrid tasting barbecue?
So since Cooper says the whole reason he does this is so that the timing is better for him (as we first saw in Al’s videos which you reference), why not use Black’s BBQ method (also revealed my Al in Eat More Vegans) in which Black’s cook the brisket until 80% and then chills it for a day and then finishes? Although, Black’s insists this is done for taste and not for cooking convenience. This method should also control the time better. Of course, this may be more controversial since the whole cook is disrupted with and stop and the smoker must be started again, but the timing may still be more convenient.
You and/or Al need to compare these methods!🤔
You're not lazy it's called being efficient
I've always considered cold smoking at around 70F or so for smoking cured meat like bacon sausage and hams.
My guys out there in briefs 😂
Hey man great recipe. Do you have a video editor??
I think one of the reasons you failed is the fan that you have 6 inches above the stack on your pit. The fan was sucking smoke straight through the pit and supercharging your fire.
That's crazy I live in Montgomery and didn't even know this was here...
It would be nice to try this method on my Zgrills Mutitasker and set it to high smoke for 5 to 6 hours at 160°, and than finish it how ever you like at a low and slow temp of 225°. Not sure if this method on a pellet smoker has ever been tried successfully.
Question
At this point why not just use a pellet smoker instead, I do overnight cooks with my pellet smoker for brisket often?
Do you get better smoke flavour from this method over a pellet smoker?
Obviously it’s more smoke flavor, same as if he didn’t do the cold smoke. It would still be more smoke flavor than with pellets
Obviously it’s more smoke flavor, same as if he didn’t do the cold smoke. It would still be more smoke flavor than with pellets
You can't fit as many brisket
Aaron Franklin be saying different strokes for different folks proves there’s virtually no wrong way to do it.
0:56 Did I just hear a train in the background?
Love hearing trains in the background while it's quiet
Prolly in texas
Necessity is the mother of invention. Guy needed more time and invented a way to do it.
Doesn’t this produce more dirty smoke?
Not at low temperatures
Please post a retry but also, post the meat temps throughout the cold smoke.
Promise promise promise I am not a food speznatz, but I'm curious on the temp of the meat where it comes to time temp control and if and/or how long it stays in the "danger" zone.
This is kind of the same means I go about my brisket on my pellet grill. I start it at its lowest temp of 180 where it produces the most smoke and cook for 1-2hrs depending on how much time I have then I bump the temp up and usually have to run a smoke tube since my grill doesn’t throw much smoke over 210* and continue the cook until it’s done.
Wow! I just made a similar comment.
Glad there’s still a train horn blaring in my hometown!
I want to see the whole video lol
How does he finish it?
So it’s used as more of a fire starter than fuel
dude is breaking all our sacred rules and still getting amazing bbq lol
Now i want yo aee your undo it on a back yard offset
Waiting for the match light police to come out in full force.
Would have liked to see the end result.
Hi Jeremy.
Just and FYI, when you say hi, I respond with "Hi Jeremy". My kids made a point to tell me that you didn't know I was saying hi all the way from Australia. So I said I'd let you know so in future, your know I'm always saying hi 😂
I thought cold smoking was below like 90 degrees?
I was under the impression that we need to let dirty smoke burnout before smoking brisket? So this method of dirty smoke is ok ?
Dirty smoke at very low temps around 175-180 is ok. Dirty smoke at 250-275, your protein will be bitter
What was their results? Where’s the rest of the video?
You basically just made brisket like the Masterbuilt charcoal smoker, but a lot more difficult.
Bold move filming this dude in his underwear lol
Anyone know what’s up with the video drop off on this channel? Is all the content going to that streaming service or whatever? Feel like videos are fewer and farther in between and now…. I mean this isn’t a complete video lol