How to Smoke Brisket | Mad Scientist BBQ
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- Опубліковано 7 лют 2025
- #ad In this video, I'll take you through my whole process of smoking a brisket, including wrapping in Reynolds Kitchens® Butcher Paper. From start to finish, this is the playbook to achieve smoky, tender brisket every time. Smoking the brisket builds bark, renders fat, and adds flavor before wrapping in Reynolds Kitchens® Butcher Paper. With a convenient slide cutter, there is no easier way to use butcher paper for a true Texas-Style barbecue experience. The nature of butcher paper allows brisket to maintain more bark than other wrapping methods while maintaining a soft, supple exterior. Once cooked to tenderness, I allow the meat to rest to achieve the juiciness that makes barbecue special. Feel free to take notes, as the video is packed with the information I have learned after years of trying many different techniques. #ReynoldsPartner
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Proteins are, essentially, like a tightly wound coil, with water and juices held tightly in the matrix. When the proteins are heated, they denature, and start to unravel, allowing those juices to roam freely around inside the meat. When they begin to cool, during the rest, they begin to re-coil, and, since nature prefers equilibrium, the juices are drawn back into the matrix. If they cool too fast, they re-coil too fast, and the free juices dont have time to migrate back inside the matrix before it becomes too tight. That is the reason a long, slow cooling makes for a juicer product.
This is great! I’m pinning this
Likewise, if you cut into a roast or tri-tip, hot off the grill or oven, you'll end up with pretty dry meat, and a pool of "blood" (actually myoglobin, water, fat, and other products) on the cutting board. Your recommendation for a long, slow rest makes absolute sense.
I was just about to say that!!! Bwahahahaha!!!!
@@1jugglethis Do you happen to have any data on this? Approximately, how many percent of the water and fat end up in a pool on the cutting board?
@@CoolJay77 No, I dont, unfortunately.
Mad Scientist & Chudd's for best bbq channels 2022.
I concur. Jeremy cooks on a Chud Pit then gives it away(to me)!
I 1000% concur with this statement!
Facts
Idk meat church is pretty awesome as well
Gotta add Jirby and Ants BBQ to that mix as well. Plenty of other solid channels too (like Brisket Medic)
Time and temp instructions with time stamps.
7:43 200 for 4 hours
12:20 225 for 1.5-2.5 hours 13:51
15:27 250 for 2 hours 16:14
18:29 wrap at the 8 hour mark
23:55 rotate brisket and cook for 3 hours.
25:38 How to rest brisket
Thanks for this. Did you notice the temp of the smoker after the wrap?
@@jamesfraley2715 I believe at one point he said on smaller smokers you don’t want to go above 250 but on larger smokers, you can go higher. He states he’s not sure why that is but I’ll have to look again and find the timestamp for that.
Should have time stamped the Alex Jones impersonation
So rest it in an oven at 145? For hrs?
@@mobius-1503 the lowest my oven will go is 170. I’ll keep it in there for 12 hours
Holy SMOKES, my ears have smoke coming out of them with how much info is loaded in this video. Thanks Mr. Mad Scientist!
I need a Mad Scientist BBQ x Bearded Butchers collab in my life.
I had to watch this twice, once to get the broad strokes and again to get the specifics. If anyone wants the approximate cooking temperatures and times here's my short hand as I understood it without the trim or slice parts:
Render 3-4 scoops tallow in smoke starting (at 200) while smoking with medium dirty smoke.
At about 4 hour mark, increase to 225 when bark is developing. 1.5 hours until almost black.
Protect "outie" areas with a little foil.
1 hr (6.5 total) then 250 for bark finish.
1.5 hrs (8 hr mark) until black with Jell-O fat.
Wrap with tallow poured over top.
Smoke about 4 hours more with fat side up.
Done with point at 200, flat at 205 or when probe slides in like softened butter. Finish whatever temp you need, about 250.
Rest in cooler or low oven 145 cool slowly over 8-14 hours.
Hope that saves a couple of you some time.
I just want to say this is absolute money for people getting in to brisket cooking. I have a decent amount of experience barbecuing, but brisket has always been my nemesis. I have been cooking a Wagyu brisket today and basically following this video step-by-step tweaking things to how to the cook is going. So far looks like a super dark meteorite at 10 hours, temperature about 180. Wrapping in the smoked tallow now and going to finish it off. I will give it a 12 hour rest and have it tomorrow for lunch. Thank you Jeremy for all that you do for the barbecue community your teaching is invaluable, I truly appreciate it. you are an absolute giant of BBQ up there with Aaron Franklin. Thank you so much. 🤜
Jeremy, big fan of your videos, I have learned a ton from you. One thing I greatly respect about you is that you are willing to change based on results. I had been noticing that burning a clean fire early on caused me to bump my temp up to keep that blue smoke but did not yield strong smoke flavor so your instruction to burn a dirtier fire early on is helpful. Much respect and thanks for you videos!
I really appreciate that! Glad the videos have been helpful
this might be the best brisket video out there. I can't wait to make my next brisket and use these techniques. thanks for your hard work and dedication.
It’s kinda magical to see the firefly’s and think about smoked brisket. 🤤
Thanks for your videos describing the process of smoking a brisket. Following your guidance and hints, I was able to produce a delicious brisket my first time. I received a Weber Smokey Mountain for Fathers Day. I tried to cook a brisket 10 years ago in a Brinkmann using mesquite. It was so awful my wife didn't let me say the word smoke until now. This brisket changed her mind. Thank you.
I'm about to fire my first brisket in my WSM. Any tips for that smoker?
@@AB-uu5fl I have only cooked on my WSM 4 times now, I am learning with every cook. I did install gaskets on the top of the center section and on the door. Do put water in the water pan. Don't chase temps, if it approaches 275 close some of the vents until the temp settles down. I loaded almost a 20 lb bag of Kingsford and had charcoal left over. Better to have left over than not enough. I live at 5000 ft so my vent positions will be different. Use the foil boat method Jeremy talks about, it helps protect the bottom of the brisket. Allow for plenty of rest after, it's as important as Jeremy says.
Having growed up in Kentucky, I can attest to the comfort of quiet, hot, humid western Kentucky summer evening. And, to the excellence of Western Kentucky pork barbeque. Thanks for explaining the importance of resting the brisket. I really enjoy your presentations.
I just followed your recommendations for this video. It was my first Brisket on my Old Country Brazos. I did a 15 pound prime from Costco. It took me 15 hours and it was worth every minute. It was so juicy and had so much flavor. Everyone that came over for the game and food was astonished how good this was. I owe it to you and your videos. Thank you so much for sharing your updated recommendations.
Hahaha, like the 5th how to smoke brisket video over the years. Getting better and better every time!
Lol the Alex Jones voice was out of nowhere I love it
It was spot on too!
Absolutely nailed it. New conspiracy theory: Alex Jones isn't real and it was Jeremy all along.
Maybe your best video yet. Thanks for sweating your butt off and working hard for our enjoyment.
Thanks for the video. I tried a 12 pound brisket using this method this weekend and it was spectacular. I have an Ole Hickory CTO and the times were pretty close to your stick burner. I ran at 200 for the first three hours, then 220 for 6 hours. I wrapped at that point (9hrs total) and then bumped the temp up to 250 for just under three more hours. I then moved it to my traeger set to 165 (it's lowest setting) and kept it there until the internal temp of the meat came down under 170. That took about 6 hours. At that point, I transferred it to a cooler for 2 more hours. Total hold/rest was 8 hours. I used B&B charlogs and one small split of cherry wood.
That was the best brisket I've cooked so far. It was slightly overcooked, as the slices would tear when draped over a knife, but by no means was it dry. I think I'll pull the next one a little earlier before it gets quite probe tender -- or I'll figure out a way to hold it at 150 instead of 165.
Good info here. Thanks for the comment. I’m starting my second brisket using this video tomorrow, and will keep some of your tips in mind. Have you smoked one since this comment?
@@RobbieE56 Good timing. I just put a brisket on about an hour ago. I've tweaked the timing a bit. If I start early enough in the morning, I do :
3hrs @200
5hrs @225
then go to 250 until done
The times are pretty flexible, though, and I adjust the time at each temp based on when I want the cook to finish.
Todays brisket went on at noon, so I'll shorten the times at 200 and 225 to get to 250 around 6pm.
@@frankenstook awesome thank you. How about the resting times/temps? Still running at your traeger's lowest temps, and do you think that's what slightly overcooked the first one?
@@RobbieE56 If I'm going to do an overnight rest, I'll pull the brisket off the smoker a little early, when it's not quite probe tender, but not far off. I'm lucky enough to have a warming drawer in my kitchen, so I use that to hold around 155-160 degrees. Between those, I've been pretty consistently in the ballpark on tenderness without being overcooked. The pellet grill works fine for holding it, too, but it'll be a touch hotter.
The SMOKE LEVELS Are AMAZING !!!!!!
Thanks for sharing the tips and tricks as you go through your brisket journey. I like how you take the time to explain in detail all the nuances. I started about 10 years ago making bad BBQ, I've learned so much since then. Your videos have been super helpful and the reason I bought a fatstack. Keep making us feel hungry!
Looking to buy a fat stack, how did you get one?
One of the best bbq channel in our time
If you have a traeger/pellet smoker, I'd love to see a video breaking down a brisket smoke on that. All the official videos show a dark brisket that I've never been able to yield when i replicate. I've learned a lot from you re: temperature and whatnot (pellet smokers burn hotter for example), but I'd love to see you try and walk through the adjustments needed for a pellet smoker.
Mike, you beat me to it. I was going to request the same/similar. Jeremy, if you could do a similar instructional video with a pellet grill/smoker and show those of us that don’t have an offset smoker how to make excellent bbq, it will be greatly appreciated.
Good luck. Not many of the "pitmasters" willing to put in the time to figure out how to cook on a pellet grill. They just throw their hands up and say theirs better ways. I for one was amazed at the simplicity of pellet grills. And was tired of cutting, slitting, and stacking wood. So i put in the time. Of course i had 25 yrs of bbq knowledge under my belt, so i wasn't running totally blind.....
I have a Pit Boss Austin XL that is used weekly for over a year so a couple things I've learned is pellets "do" make a difference so I use Lumberjack exclusively. The other is on long slow cooks I use the smoke setting or the lowest temperature I can for as long as it takes to build the kind of bark you are looking for before wrapping. Forget 3-2-1 or 2-2-1 or wrap at 140 or 160. Wrap only when you have achieved the color you want or don't wrap it at all, no rule says you have to. The last thing is the rub, when applying be liberal (probably only time in my life I've told someone to be liberal 😱) because sparsely applied rub will never create a good bark. There are a lot of people that just use a salt and pepper based rub because the oil in pepper really attracts smoke and although sometimes the meat may look burned it really just has a very robust bark. This goes back to wrapping, if it starts to get darker than you like, wrap it don't worry about time or temperature. Remember great Bbq requires patients its a marathon not a sprint. Hope that helps
@@kennybaumann2117 Lumberjack is not bad. B&B is my favorite. Tried the almond and plum from knotty wood. They are at the top of my list for the worst pellets I've ever cooked with. Almond refuses to smoke and neither have a good flavor as far as my taste goes. Hope Jeremy enjoyed the check for the endorsement....
@@duanehenicke6602 I also like B&B because they are one of the rare companies that tell you the actual wood used. Instead of just 100% Harwood Apple they tell you that it's a blend of apple and oak. I buy LJ for $8.99 a 20# bag and thier Apple, Cherry, Hickory,Pecan, are all 100% Competition Blend is 1/3 Maple,1/3Hickory and 1/3 Cherry which is a great all around flavor.
Just popped my brisket cherry 🍒…. It’s 11:30pm and will be serving this brisket to my family around 2 pm tomorrow. Awesome video thank you.
Ive been watching your bbq videos for several years. I usually can't handle watching a video longer than 12 minutes, but you made this one seem like 10 minutes, good content, lots of great advise. Well done, good confidence builder. I am now going to smoke my first brisket.
I have followed your advice for the brisket, oh my goodness it was delicious, i let it rest for 14 hours in the oven at 150, it was unbelievably good
Awesome video. I absolutely love your passion for barbecue and you by far are the best on UA-cam for bbq in my opinion. Thanks for sharing!
I wrap in butchers paper, then foil boat. Best of both worlds and I get fantastic results! Keep up the great work mate 🇦🇺
I just did my first brisket last weekend. Was really nervous (beef prices being what they are) and just took my time and tried to not rush anything andd it was amazing! So ready to do another. Thanks for another great video and your inspiration!
I'm trying to get up the nerve to do a brisket, I have a offset smoker so will be a long cook
@@johnshultz9557 go for it, I've done a few on my Weber grill, even the ones that didn't turn out great were still delicious!
@@johnshultz9557 do it. I've done a few. Don't stress it coming out perfect, none of us are posting on YT or at competition. Honestly my best brisket is maybe a 7/10 at best compared to Jeremy's or Chud's or any other big name but every guest raves about it.
@@HereThereBackAgain I just bought weber kettle this week any tips? I'm migrating from pellet grill
That brisket looked insane for first try, well done.
Rendering the fat is probably the biggest tip I've learned from Jeremy!
Love the evolution of videos both in production value and knowledge. I did my second brisket last weekend for a bachelor party, wrapped and injected in wagyu tallow...it was unbelievable. Keep at it you're my go to bbq channel.
I only watched your old brisket video this week…
Glad I can compare what has changed in the past years.
Hey Jeremy, I was wondering if you've ever experimented with putting a brisket in the freezer for a few hours before smoking it. As smoke flavor adheres better to cold meat, it seems to follow that freezing the outside of a brisket before smoking it would allow for more smoke flavor to attach.
I don't know if he has because I can't remember him ever saying anything but I do every time for the exact reason you mentioned. I got into a little bit debate about this with a buddy who swears it needs to be at room temperature b4 putting it on otherwise it would take forever for it to cook and smoke wouldn't penetrate because pores of the surface would be frozen. I was informed I didn't know what I was talking about soooo I proposed a little challenge. Same size brisket,trimmed the same way, seasoned the same way only difference was mine went on at 40° and his went on at 74° (while his was sitting on counter for an hour to reach room temperature mine was basking in smoke and when his went on mine was at 76° 😋) We rotated them every hour, to account for temperature variables, and after 6hrs my color was perfect and my bark was set, so it was time to wrap. Normally I would bump temp u after wrapping but his wasn't near ready to be wrapped for about another hour. Long story short the total cook time was the same except it took almost an hour longer for his to finish and in a random taste test at our local bar, visually (my almost 1/2 inch smoke ring to his 1/4 inch) and taste wise I overwhelmingly, 15 to 2, was chosen as the best.
Interesting idea. I would be curious to see a comparison. I slightly question how much deeper smoke would penetrate, since brisket is such a large piece of meat, but people are passionate enough about smoking meat that every possible benefit is worth looking into. If a colder brisket produced better smoke flavor/smoke ring I would be curious if a cold smoke might be something to potentially work with. Going to the extreme, a chilled environment with smoke piped in to let it sit and develop smoke before it ever even touches the grill.
I do worry that would affect texture, but if we are going to talk about extreme's we might as well go all the way right?
Jeremy just try a drip pan to collect the Natural fat from the brisket! Then use a fat separator for once... vs that shit waygu bs. I promise Aaron Franklin doesn't do that, but just uses super deep brisket tallow!
Great video. Followed this and my brisket was unbelievable. My guests devoured it and I received many compliments. Thanks for the great breakdown on the process.
For select brisket follow Jeremy's instructions then pull brisket at about 4 to 5 hours (165ish IT). Then double seal in two vac bags and sous vide for 24 hours at 155. The vac sealing will bring smoke flavor deep into the meat. Then rest for a couple hours in a cooler and serve. You will not be disappointed. Get a deep hotel pan for larger briskets. Make sure to cover pan with foil to avoid evaporation and insulate with beach towels.
Interesting idea. Would you put tallow in the bags before the SV?
@@amyschaag haven't found it necessary however I don't think it would hurt. Just be careful sealing the bag. I always use two bags though just in case.
Your content is so good, man. As good as any cooking show on national TV.
Awesome video, Jeremy! I've watched numerous brisket videos (including yours) and this video goes into next-level detail of what you've learned over time. Thank you! Have a great Fourth!
hey man, just want to say that I love your positivity!
💪💪💪brother you’ve helped me so much from smoked beef ribs to pork smoked ribs now I’m doing the brisket you sir are amazing god bless you 🇺🇸
Jeremy, love the videos as always, I started watching when the covid situation started and I got hooked. Thanks again and always love learning from you
I am/was a neophyte and followed the steps in this video. Turned out perfectly on the Traeger.
🔥 SOOO GOOOOOD. I need more.
You just have to ask 😉
The look of pure joy when you bite into the brisket is the best part of the video. If you ever get up to Northern Ohio , especially Cedar Point , give me a shout.
Nice video, I would love to see a side by side video comparison on a brisket (or any meat really) smoked using lump charcoal vs binchotan (especially interested to see how this works as a smoking wood) vs pellets vs briquettes vs wood (stick burner)
Something about a grown man experiencing that childlike joy that comes from a perfectly cooked piece of meat is so purely magical that we all appreciate so much more than any other tangible thing in this world.
That Alex Jones tho…
Have you ever talked about your catering business and how that all works from step 1
I haven’t done that yet but I should
I know each State or even City has different health codes but would very helpful for us on the edge of doing it part-time. Thanks!
I second that idea. I learned to do chicken/ribs/whole hog when I worked with Rodney Scott’s BBQ in downtown Charleston.
That would be huuge
@@MadScientistBBQ @Mad Scientist BBQ @Mad Scientist BBQ Jeremy just try a drip pan to collect the Natural fat from the brisket! Then use a fat separator for once... vs that shit waygu bs. I promise Aaron Franklin doesn't do that, but just uses super deep brisket tallow that he's smoked for 8 hours! The fat from that can has a nice mouth feel but ZERO DEPTH OF FLAVOR.... even after your smoking
Jeremy-been watching you for quite some time. Great video. Thanks for taking to the time to do this.
Excellent Alex Jones impression 😂
This is the best step by step video on how to smoke the best Brisket. Simple method with every little detail. Great photography by your wife I might add. Great job !
That Alex Jones impersonation had me rolling.
I followed your recipe and only had to adjust my smoking time and temp a little. The pellet smoker I used was just a small one, and I felt it was not enough smoke, so I had to leave it on for about 4 extra hours to get the good bark. After that, I wrapped it up in butcher paper and put it in my oven for 6 more hours. all temp was 200-220. I wish I could post a picture of it because, for my first brisket, I have to say I was awesome. Thanks for the advice.
That might be the best Alex Jones impression I’ve ever heard.
The Alex Jones impression was pretty good. Excellent video. Brisket is all about keeping it simple. Less is more. Great video.
You rock man, been watching for a number of years now. Always followed your method for brisket, have yet to make a bad one. Been lucky.
Me deciding to watching this video 3 hours into a cook at 235 with a clean fire 0_0
Worked: amazing first brisket following this and related videos from the channel! Took 24hrs (14hrs unwrapped, 2hrs wrapped to 195f and the rest in the oven at 170f). The only thing missing would be a clear explanation of what to do when temps stall. I had 2 rib racks on the smoker at the same time and one stalled at 153f for 4hrs: my problem was loose wrapping.
Thank you for the amazing videos!
Spot on video, Jeremy! You are a great teacher. Aaron Franklin would 100% approve.
I'm glad you said that the fire shouldn't be too clean. I run mine like you do and so many people say you shouldn't have that amount of smoke and my flavor has been excellent with no bitterness. I need to try the tallow I guess. Great video
Awesome video, thank you so much, Jeremy!! I appreciate that you keep learning and sharing it with us. Cheer.!
Goodness gracious this is such a concise, thorough, well done video.
Jeremy,
I have been watching you from the beginning. I appreciate you updating your techniques.
Keep the out takes with you and your wife. Putts a smile on my face and really makes it personal. Mahalo my brother.
I followed this recipe exactly with two Costco choice full packer briskets for a neighborhood party and it worked out great. My smoker is a Yoder YS640 from 2018.
I just watched this video again and I'm appreciating all of the tips and tricks but also recognizing how it could be a bit intimidating to a few pitmaster. It's really not that difficult to create some amazing brisket. Combining all of the knowledge in this video just takes it up a notch...but when I'm BBQing for my family and juggling other responsibilities, I have smoked enough briskets now to know how much effort I can avoid and still create some delicious BBQ brisket. So grateful for all of the shared wisdom here. A world where great BBQ is ubiquitous is a world in which I want to live!
Is it just me or did we lose a light at 21:45 and 24:17 you didn't skip a beat so I thought maybe I was seeing something that didn't happen. I also think this is one of, if not the best video you've ever done for those of us that follow you. I can say this is the one channel more than any other that has brought my brisket game to a whole new level. You looked like a kid at Christmas when it came time to unwrap, and the authentic joy could clearly be seen in your face. I'm going to duplicate this exactly just so I can experience that feeling. Thanks Jeremy
Thank you so much for this video. I have only cooked brisket twice. After following this video, my wife and I had the best brisket of our life. Thanks!
You give the best descriptions and information on what is actually happening with a cook. Each time I do a brisket, I re-watch your videos to make sure I’m on “point,” and not forgetting anything. Thanks so much for your in-depth explanations 👍 👍
thanks. I have smoked a ton of briskets.This was by far your best video cutting and knowing the temp.game changer.tks so much
Started practicing the art of BBQ Smoking in 2020. My bbq skill and level has improved over months because of a few folks and Mad Scientist is one of them. Thanks Mad Scientist for sharing your knowledge.
greetings from downunder! Tks for the tip mate. Did my first brisket following your advice and it was a smashing success.
Thank you! Best video I have seen so far. Specially for me, a smoking beginner.
Smoked a 7.5 pound brisket on 250 for 8 hours.
The bark came out good, but not black or close to black like yours.
Was a 7.5 pound select brisket. Came out a little dry but not bad.
Too salty as it only rested for 2 hours wrapped on 170.
I smoked it right over the pot on my new Pit Boss 850 pro.
The brisket had very little fat on it to be fine with. I hardly trimmed anything off it.
My mistakes I think.
1. Placement, right over the pot
2. Heat, started out at 250
3. Salt and pepper with mustard over whole brisket to start.
3. Only rested maybe 2 hours.
I have learned a lot and your video really shed ALOT of light! Thank you again.
If you're using a pellet grill, I wouldn't worry too much about placing it over the pot. I would be more concerned with the temp. Pellet grills usually take quite a bit longer to cook a brisket to achieve ultimate results. He mentioned it in the video. Sometimes it's fine to keep it at a lower temperature for longer, and that definitely applies to a pellet grill. The shortest brisket cook I've had on my traeger was 14 hours. But they typically take 16-18 hours with an 8-12 hour rest. You really gotta start super low on a pellet grill. No hotter than 200 for the first 5-6 hours or so. Then I wouldn't go higher than 225 until you have to wrap. After wrapping you can increase it to 250 to finish it. I also like that he mentioned that the wrap temp is a myth. Don't worry about the 165 template. Wait until your bark has formed completely. This usually happens only traeger at about 175 degrees.
Just got my first offset smoker. A reverse flow. Thanks for sharing your thoughts and techniques on smoking a brisket.
Once again Jeremy you hit it out of the ball park with the bases loaded. You taught us a while ago about resting the brisket for 8 to 12 hours and yes, what a huge difference. People listen to what he is saying and do it! Rest your brisket 12 hours and it will not disappoint if you did your cook right. Thank you for the awesome content as always. Your channel is amazing and has brought my smoking to pit master level according to our guest that have eaten our BBQ items. It is an awesome feeling to have people enjoy my smoky flavorful BBQ. Jeremy you have taught us well. Thank you again!
Ron - How do you keep it above safe temperature when you rest it that long? Can you share exactly how you rest? Much appreciatred. Thanks.
@@andrewpopik2357 hey Andrew, I put it in my oven and set it as low as it goes around 160 to 170 degrees. I also just bought a master built electrical smoker to use as a warming oven. Works even better than the oven and of course it is outside with my smokers.
@@ronm8306 Thank you. Have a great day. Been wrestling with how to do a long rest for a while.
Would like to see a video involving brining for brisket, maybe a brisket smoked w/o, smoked w/ 12 hour brine, and 24 hr brine and compare.
excellent video. never thought about freezing it for 10-15min before trimming. gonna add that
Lmaaaaooooo that Jones Impersonation caught me off guard and made me spit out my drink 😂😂😂😂😂
Wohoo!!! FINALLY… my first successful restaurant quality, plastic fork tender point and flat. I was in the time\temp process camp. Once point was probe tender.. I’d pull it only to have the flat tough. Hardest thing was to put that 15lb prime brisket back on the pit for more time with the flat. In fact, it took another hour and a half beyond point being done. After so many fails.. finally an end product I’m proud of.
Best bbq videos ever. Thanks for posting
Thank you for the video. I will try your method this coming weekend. This will be my first time smoking a brisket.
Let me get it! Yeah! Love cooking on those kinds of grills, and made excellent BBQ! Love having it if I can get it. And the first thing I'm going to cook on it , is yes Brisket!!
I always love your Alex Jones impressions! Great job on the updated brisket video. Love your work.
Miss those FireFlies here in SoCal. Grew up in Indiana where we enjoyed those glowing bugs a lot. But not the humidity of course. Thanks
Hey Jeremy, love ur channel, learning is lifelong. Older guy but got into smoking 3 years ago. Using a cheaper masterbuilt cabinet w8th propane heat and other suggested mods. Works good and makes you need to know ehat your doing lol. Purchased a meater and using for first time on a brisket. I have always been fascinated by the "stall". Set alarm for 175, knowing I would need more time but that was when I wanted to all over check it. At about 173 found water mixture on fat cap side and drained it. At 175, reset to 190 (still low but having fun checking). Ambient temp is 230 or so. At this rate was looking at a 6.5 hr cook! NOPE. got to 176 and hovered there for 45 minutes! Was wondering if my fuel was gone. Took that long to kick in. Fascinating!
Cooked my first brisket on my new Traeger Pro 22 today. A small one just 10.5 pounds before trimming. Temp at 225 for 6 hours the wrapped in butcher paper. After 2 hours at 275 the internal temp was at 210. Pulled it off and let it rest for 2 hours. Before wrapping rubbed it down with the Wagyu Beef Tallow. Was the best brisket I have ever cooked
Always love watching as a refresher! I'm excited for Easter weekend.
At first when I saw the length of the video I thought "why would anyone watch 37mins of this" and then I found out why as you gave me the answers to so many problems I've ran into. I've had perfect cooks and then terrible ones later and couldn't always figure out what I did wrong until you went into such detail about your own experiences.
Videos are long but very well done…never got tired of watching a devoted expert sharing his vast experiences and knowledge!!!
Hello Jeremy. Thank you so much from helping make my dad, and in laws, Fathers Day a huge success. I was asked to smoke a brisket and the pressure was on as we had 20 guests. The steps you recommend here are game chaining. Tallow was something I avoided bud decided to give it a try. I'll never smoke brisket as I've done in the past again. It turned out perfect and there was none left by the end of the evening! I've been in to smoking for about 2 years now and your channel is where I turn to improve my skills. Thank you again!
Have to say a huge thank you! I've smoked several briskets over the years, none were stellar so I tried to improve and found your channel. Followed this video to the letter and we enjoyed the absolute best brisket we've ever had. It was literally amazing, thank you!
I've been an avid Traeger+ user for a while, but recently made the switch to Asmoke and it has truly changed my BBQ game. The precision temperature control is a game-changer, allowing me to get the perfect smoke every time. Plus, the versatility of the Asmoke grill is incredible - I can grill, smoke, roast, and even bake! The wood pellets give my food an amazing smoky flavor that I've not been able to achieve with Traeger+. Not to mention, the portability of Asmoke is fantastic for my outdoor adventures. I love that it's battery-powered and can last up to 10 hours, so I can bring it along for tailgating or camping trips. Overall, Asmoke has truly enhanced my BBQ experience and I can't recommend it enough! #Asmoke
Jeremy, I love your videos man! You’ve taught me so much through the last couple of years and I’ll continue to refer people to your content for learning the ins and outs of bbq. Keep it up.
I've seen a few videos from you and learnt some tricks, but this video I will save in my youtube food folder. And that is a compliment.
Appreciate your insights and videos. I am privileged to live in the Central coast of California. Beautiful climate. I see why you miss it.
Thank you so much! Making my second brisket! This helped tremendously!
Awesome video and tons of great advice! I'm smoking my second piece of meat and trying to follow these instructions to the letter. We'll see how it goes, and 5 hours "IN" and it;s looking pretty good! I'll report back later!😁
You guys need to do a video on the whole wood process for beginners how to keep your heat right and how to smoke from start to finish the whole 🔥 process
Hands down your best brisket video to date. Cooking one right now following your video.
Love this dude. Jeremy, you've helped me bring my bbq game to the next level. I have a Traeger so I have to make some adjustments but its still possible to make great bbq. I would love to have the Franklin offset, but, I don't have that kind of money to spend on a cooker. Love the videos, maybe I'll start trying to make Traeger versions with you as the credit but in the meantime, ima make great bbq for my family with the Traeger. Thanks bros.😊
Good God Jeremy you just provided us a Masterclass in smoking briskets. Thank you always for your knowledge.
So I cooked my first brisket. 12 hour cook with a 7 hour rest. I followed your instructions to the letter. I also watched the trimming video. My family and friends went berserk for it. Wow! Thanks Jeremy!
Did you test yours in oven at 145° or wrap in towel and put in cooler?
I get the temps of Kentucky. Western Ky myself, and now it's the end of Sept. My smoker sees way more use than the heat of summertime.
I just used this video as a loose guide for my first brisket and it came out amazing. Thank you Jeremy for making this video. It was extremely helpful.
Just smoked my first brisket on my homemade smoker using your last brisket tips and I nailed it! Can't wait to use this new technique.
I like to watch this video each time I'm about to do a brisket just as a refresher. This is one of the best sources for all the information one needs to make really good barbecue.
I’ve used this video 5x now and it has changed everything. love the attention to detail and explaining why to do certain steps. The long rest is a pro tip. Nice work bud