Is lower and slower better?
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- Опубліковано 28 вер 2024
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Joe here! What a delicious taste test! It was awesome experiencing Steve's BBQ skills first-hand. Appreciate the plug, too. Keep it real, Smoke Trailers! 😉
Thanks again!
This effect is noticeable to a much higher extent on cookers with less convection/ draw than a high quality offset, especially pellet grills. every brisket I have done on a pellet grill at 250/275/ any other combination of low then high/ etc, the collagen breakdown, fat render, and caramelization are always lacking to some extent. If I rock out at 225 the whole way, i swear that thing always comes out flawless. it never fails. On a high quality offset I feel like the convection does help you a lot more with fat render/ etc and you can get away with cooking at 250-275, especially on huge offsets with big stacks. you get that same luxury with a kettle grill because kettles are convection KINGS, but if you're cooking any other way 225 is the secret sauce.
I've noticed this as well on my pellet. Sometimes even drawing out to a 18-20hr cook. I've done the same at a higher temp and 12 hour cook and the render is just not there.
I've had the same results also. 225, the whole smoke has gotten me the best results every time.
I'M GLAD you're talking about the flat! The flat is the hardest part for me! Please more!
I’d like for him to do a video where he cooks the flat and point separately.
@@Bouje411 YESSSS!!!! I have tried to do the flat separately, and man it’s hard.
What a great informative video. Thanks for the education. I've done several brisket but never got this indepth on the subject. I've always gone with a long cook. My last one was 14hrs then a 2hr rest in a cooler. I will be letting it rest way longer now as your's was still steaming
Most innovative and fascinating BBQ channel on UA-cam. Thanks for keeping it fresh Steve. I'm gonna go buy some Smoke Trails brisket rub now. Smoke Trailer out.
Rock on! Thank you!
Kingfisher will always remind me of the beer I could get while living in India. Really enjoyed your guest on this video, and always fun to see someone relatively new to the smoked brisket experience.
Steve: My partner and I took first place brisket a few years ago in Las Vegas at the world food comp. I ordered your rub online and I have been using it on steak and I really like it. Will be buying more soon. Thankyou for a GREAT rub.
That's awesome! Thank you!
Archery guy was very honest and helpful.
Cannot wait to get the review of this specific smoker compared to your oaklahoma joe!
Great video as usual Steve! I used your rub on our Xmas turkey. Entire family said it was the best turkey they’ed ever had. Brisket rub not just for Brisket!
Amazing!
Excellent video. Looking forward to you developing this view more. I have been doing the ultra slow smoking for the first 4 hours as well but for a smokier taste. I never considered it to be more tender. Thanks Steve.
Just came across a chinese meat tenderizing technique used by PF Changs. Baking soda in water to raise ph and soy sauce for flavor. seems to work well on flank steak used in many Chinese recipes. The meat is marinated over night (24hrs) before use. Might be worth investigating and trying.
Yea it's called velveting. I find it does give meat a bit of an alkaline flavor. Not sure how it would turn out on brisket. Worth a look!
15:03 or sticking potatoes or apples in water so they don’t turn yellow or brown. Don’t mean to be a stifler. Best and most meaningful experiments in bbq on youtube! Cheers mate.
Low and slow is the way to go! I bought the meat probe and look forward to using it.
That Gen 2 Looks Amazing
Finally tried your brisket rub. Some flavors in there that I've never experienced. Might have been a packaging fluke. But i found it to be lacking salt. I noticed i couldn't see much salt in it. And i applied a heavy amount. That being said, I'm out because of the lack of salt.
It intentionally has less salt in it. Intended to go on very heavy for maximum texture. Around half a bottle for brisket
@SmokeTrailsBBQ was a 15 lb brisket before trim. Select, as they have them on sale $2.46 lb @ Walmart and HEB in south Texas.
If i remember correctly used 1/3 of the bottle. Stayed seasoned and wrapped in the refrigerator for about 15 hrs before smoking.
Smoked on a pellet grill that i built. It cooks on the hot side, because of the thickness of the oilfield pipe i used.
Held it in a master built overnight. Slightly overcooked, and dry flat. Selects are difficult at best to get a moist flat.
@SmokeTrailsBBQ A lot of flaws can be covered up with a little BBQ sauce and cream cheese. Then stuffed into a hollowed-out jalapeño and wrapped in bacon. 😋
@@duanehenicke6602that makes just about anything taste good!
So what is the solution you are spritzing with? ACV??? AC???
I always cook my brisket low and slow
..190° for the the first 4-6 hours... it makes a HUGE difference!!! Thanks for the video!!!
4 more hours outside....YAY!! Gonna mean getting up earlier though 😢. Cant wait till start of the year for my next cook.
Great video, you are way better than mad scientist, you actually help improve people bbq skills
low and slow is the way to go. lol
Yup!
We use southerndutch in our restaurant 👌 very good rub and we have the best brisket in The Netherlands 🇳🇱 im sure of that.
Nice!
Extra points for the foo fighters shirt!
Was that Christian McCaffery eatin brisket in Canada ?
Gave you tried to Spatchcock a brisket to get even cooking surface?
I say you call the guys that follow. You smokies, and the pun is intended.😂😂😂❤
Haha!
Steve - great video. So my question is around the importance of the long, low-temp hold. Suppose you didn't have a holding device, could this just rest for an hour say in a cooler OR is this a crucial step in the overall finished product?
I think it's crucial and also way more convenient.
Most ovens can be set for a low enough temp for a long hold. I did two chuck roasts like brisket for a family get together and held them in the oven overnight. I did add a water pan just in case, but I think it would have worked without any added moisture. It was my first time doing a long rest on chuck roasts, and they turned out great.
There go. next experiment. covering a brisket in cheese wax to prevent drying out while resting.
Lol!
Love the content. Love that you're from alberta! Dumb questuon, did you spend any time as a kid in Edmonton? I webt to school with a guy naned Steve Gow waaaaaay back.
No I grew up in kelowna
Hi neighbor. Do you barbecue when it's super cold (-30 to -40)? If so, what modifications, if any do make to the cooking process? I live next door in Regina,. Enough said.
Yes I do. It helps to store the pellet grill in a heated garage so it starts easily when you take it outside. Insulated covers help. For offset smokers I add more fuel more frequently.
That was entertaining. Can’t you get someone who knows about briskets to taste test for you?
Harry Soo
Tuffy Stone
Myron Mixon
Aron Franklin
How many briskets have you made in your lifetime? Any ballpark ideas?
Not sure. Between 500 to 1000 would be a conservative guess.
@@SmokeTrailsBBQ 😯😯😯 that's amazing
Foil boat! Lets goooo!!
Where do you buy your brisket from?
Costco
Steam injection! 7 hours and half the wood! Proven by you kind Sir! 👍👍
I love your videos, you've inspired me to make better bbq videos
Glad to hear it!
My guess is you could have cooked them exactly the same and if you held one for 18 hours in the warmer it would be significantly more tender than the other.
These were both held in the warmer but yes, I agree an 18 hour hold brisket would be more tender than one with no hold
First 4 hours 200-225. Bump up 250-275 until stall. When it hits the stall foil boat 300. Finish at around 195. Rest for 8 hours with foil wrap. Did I get that right? lol
4 hours at 200 to 225. Then 250-275 to 170 internal. Foil boat and bump to 300 until 195. Foil and hold at 150 for 18 hours
Is that a Winston cvap oven your holding in? What settings do you use for that
@@faisalfaruque2849 yea bud! Just 150 vapor temp/doneness.
Another video that you rolled a 20 "double damage"
Cheers!
This guy specializes in regurgitating already known facts about bbq and passing them off as his own ideas and using hyperbole in video titles to clickbait people.
Hi Scott. Thanks for watching and happy new years! Would you care to expand on a specific example? I'm interested in understanding your viewpoint.
@@SmokeTrailsBBQliterally all of your videos lol
@@scottsmith31 Ok then lets take this video as an example. Is it an already known fact that adding an extra 2 hours to a brisket cook will produce better results? Or that a brisket that cooks slower and therefore more evenly will be juicier? I would argue no, they are untested opinions and not facts. Am I passing these ideas or theories off as my own? no, I am citing who I got the ideas from thoroughly in the video (Aaron Franklin and my own experience). Is the title and thumbnail clickbait? Again no, clickbait is when a creator promises something with the thumbnail/title combo and doesn't deliver, or deliberately misleads. In the title and thumbnail I am showing an image of a brisket, asking a question with text and then delivering on that promise by answering that question in the video through testing and experimentation to the best of my ability. If you think your opinion holds true for literally all of my videos, then pick any video and I will explain to you why you're wrong.
Disagree. I’ve found a lot of value in his videos.
Bring this guy back for a taste test I really enjoy that you had a non biased 3rd party come in for the taste test!
Will do!
Pellet grill: 180 for 4 hours. 225 until stall. 275 to until 200 degrees (rotating and spritzing, smoke tubing throughout). Wrap in butcher paper with foil boat with tallow etc. Hold at 160 for 10 hours. I did this for Christmas, juiciest brisket in my life and I just got back from a southern TX brisket eating trip at all the famous places. I used all your spices you use now (bought yours, it's great)
How was the fat cap rendering?
rendered perfectly, could push through it by barely touching it. Caramel flavor. @@Dranomoly
Did you have a water pan under the brisket?
@@alexnone3374 yea
As always, nothing but love for your content! I don’t know anyone else on the Internet that has helped me as much thinking through how barbecue actually works. May your channel grow and prosper! (Pro grammar tip: “begs the question” doesn’t mean what you think it means.)
Thanks Bill!
I gotta know, do your spritzing bottles clog easily. I buy similar ones at the big box stores and they never last..
Idea. Instead of a mister in the fire box to add humidity, how about little nozzles drilled into the top that you spritz the meat with. That way you don't have to open the door and lose your heat.
I use Zep. They are great. I don't use spices in my spritz so it doesn't clog.
I want to try this, but... it takes me a week to use one brsket. Inject the flat with a tallow and salt brine mixture (but not the point) on one brisket. And then cook the other brisket with your 11 hour method.
Loved the special guest commentary. That made it fun. Enjoyed that. More "flat" discussions would be super fun. The flat is so hard to get right.
In my experience it's a few things for a juicier flat it's fat content between the point and flat and the longer cook definitely renders more of that fat making the flat juicier now when you cut the brisket down the middle like that it's always going to be juicier because of that fat layer, the big question is what's it like towards the end of the flat further from the point. And the thinner the brisket determines alot also because not all briskets shrink and get thicker as much they just stay kinda thin if that makes since which makes it dryer so a long story short buy a thick brisket with good fat content and cook it for longer is my suggestion. Good cook.
I never cook any higher than 275. I start at 200 for several hours. I never look at the clock. Time has nothing to do with it.
I find I don't get good fatcap rendering unless I go up to 285-315
Are we talking yellow caramelized fat? Not a problem I've had
@SmokeTrailsBBQ Then either your temperatures are not stable, your grills convection is not up to par, or your cooking fat cap up.
@shaun536 yes I cook fat cap up. Is there any other way?
@@SmokeTrailsBBQ Nothing personal bro, but for someone as yourself which proclaims to have cooked hundreds of briskets i find it hard to believe you would still be doing it that way as its a beginner rookie move, Its scientifically proven that cooking the brisket fat cap up serves no purpose as the fat when rendering will not flow into the meat. That being said on the other hand it was proven that cooking a brisket with the fat cap down serves 2 purposes. First it protects the meat from any direct heat from below helping it to maintain a more even temperature. The second benefit is that it provides a barrier of sorts that slows the drainage of fat and moisture which in turn helps keep the meat moist.
Great video can you shoot a link to that holding oven?
Yes!
It's a used winston cvap cook and hold
cool@@SmokeTrailsBBQ
Interesting experiment. Since you've pulled both at about the same temperature, and L&S ended up a bit falling apart, I wonder
whether you could pull the brisket cooked L&S at lower temperature, to get an even better flavor? You were too excited with the experiment, you'd forgotten to comment about the flavor of the rub. LOL Edit: It would be hard to beat your rub.
The rub was good! Probably would notice it more on pork or ribs.
Question about your smoker. Do you usually smoke with the stack dropped to grate level ? Also how time consuming is the fire management?
Would have liked you to have sampled the briskets at the mid area of the flats.
I’ve noticed this as well. Think of how sous vide works, low temp over a long period of time to get ultra tender food. Don’t get me wrong, I enjoy a good hot and fast brisket, but I’ve been doing extra low and slow cooks on my pellet grill and getting some great results. I’d like to see a similar video with a pellet grill on a longer cook at a lower temp (175-200) the whole time vs your traditional style of briskest.
Great video! Looking forward to a G2 smoker review.
Steve, which technique would Magnum PI use? Also, the lid (top I guess) of that smoker looks interesting. How does it do as far as keeping the smoke in the chamber? Is there a lot of leakage?
He would just stroke his mustache, flex his pecs, and it would be perfectly cooked. It doesn't seem to leak smoke
@@SmokeTrailsBBQ ha! I figured he would just make Higgins do all the work!
Great video! I loved your approach and detailed explanations. As a fellow UA-camr, I’m also slightly disappointed that the longer cook yielded a clearly better result but I wasn’t surprised. Nice job!
Cheers man! Yea I'd love it if it was faster
Whats in that spritz :)
Taking one for the team. Thats why we love you............................and for your rub. Dang that stuff is GUD!
Thank you!
Foo Fighters and Brisket. This is my dude. This episode should be titled "Everlong". "Hello, I've waited here for you...
Yes!
The Old Country G2 is my next smoker , as soon as I can sell a kidney or something 😊.
It's pretty good. Not sure how I feel about the fully insulated FB yet.
Amazing test - even if it means that I have to cook for even longer! I’m hoping the difference is that you didn’t pull them at the same point. Looking forward to that test when you do it!
Talking to some people the consensus seems to be that a slightly lower and slower cook for 15-16 hrs to 190-195 probe tenderness tends to produce better results than a hotter faster 12 hr cook to 200-203 probe tenderness. Need to test some more.
There are no other channels doing what you do. Your content is awesome Steve.
Thank you!
I recently deep-fried a brisket. It's amazing.
Why not use a water pan instead of spritzing
I do both.
Short answer: yes
Your videos are full of excellent information. You're a great teacher. Another piece of info that might help would be to tell us the weight of the trimmed brisket before cooking. Thanks for all your great videos!
Think there are a few variables that are impacting the outcome possibly. Like you said the lower and slower cook was cooked to tenderness and the faster one had to be pulled early. Variable 2 is that the slow cooked one was in the warmer for 18 hours and the fast cooked one was only in there for 3 hours. Could this have impacted the outcome? Try to get those two variables eliminated in the next vid! As always no two briskets are alike either...Looking forward to the next ones results!
Hey Steve, great video - awesome guest, I like that format.
I told you I'd get back to you on your rub. Man that is some good stuff - I tested it out first to see what it was like just straight up. First thing I did was season some baked chicken with it - came out great. Then we made a turkey for Christmas and I made Turkey Salad (you know Mayo and pickle) - I threw your rub on it, everyone loved the sandwiches. I have a brisket on the pit right now with your rub on it - so I still haven't tried it for the purpose it was intended, but I have high hopes! I will say this, flavor profile works on more than just brisket! I won't know until late tonight how it tastes on brisket.
Great test, both look great. That G2 Brazos is a nice cooker. Nice to see you cooking on it. You spend so much time cooking brisket, it’s nice to see you on something with a little better design and quality. I’m sure the insulated firebox also helps with the weather in the winter time up there.
I would think the brisket that spent four extra hours at lower temps would’ve been smokier (as the lower temp is generally a smokier fire and it spent four more hours that way) also would be curious if the fat render was better on the lower and slower brisket, as I assume you still finished it off at a higher temp to help render the fat.
Either way, nice test looking forward to more Brazos G2 smoking.
Hey Steve. I'm up in northern Alberta what do you use for wood /supplier. Also you tips are Awsome been trying to get my brisket game on point.
Based on your video, the first 4 hours do make a difference. But what if you took it further and made it even smokier? Purposely run more “dirty” smoke for the first 4 hours before switching over to a cleaner burn?
So I am smoking a brisket and the point is at 196 but the flat is at 179 what do I do
Please respond
@@MagicJames58 go to at least 195 in the flat
Did you cook these flat down or point down?
Fantastic video
Ok dumb question your rub is sold out on Amazon. I live in edmonton, is it available in any retail locations?
I second this request, I have kids in calgary and was hoping for a local source, love to try it
Method I've taken a liking to is a complicated variation of the foil boat. I smoke past the stall then place the brisket on a wire rack inside a turkey tray with water(halfway up the wire rack). Cover the gaps and any crispy bits with foil then toss into an oven at 300.
This keeps the flat cooking gently with steam, prevents the pot roast flavor from boiling in its juice, renders out the point with high heat, and allows for you to rest till the brisket gets close to 190 for tenderness checking
That sounds like a great method
That’s not really hot and fast. I’ve cooked 300-325 for comp and finish 4 to 4.5 hrs and placed
hi Stevie boy all i cook are flats hate the points its taken years to get it right but it can be done i do them all summer plus i use your rub it works great