So recently I cooked a brisket like this. After trimming and seasoning, I smothered the "bottom" side with wagyu fat. Then placed the brisket "top" side down (fat side). Probe inside, I just let it ride. No foil, no paper. After pulling at 195 I wrapped in paper and put it in the warming oven at 165 for two to four hours.
I think the biggest reason why yours didn’t turn out the same is because they use a much larger offset which would potentially dilute the chemical taste and probably allow for lower temperatures. But to do it on your little offset, maybe some B&B competition logs set them up in such a way that they will burn kind of like the snake method inside of your firebox.
Don't use the matchlight. Use regular charcoal, and use something like tumbleweeds to light it. As some have pointed out, the exhaust fan may have increased draw, raising temps a bit more than expected. I do a similar method, but I lay a bed of charcoal, then add a single split every 3/4 to 1 hour, keeping temps about 200F. It might take longer, but my friends and family love it, and that's what it is about for me.
The idea was to build a fire lay, light it and walk away for 6-8 hours. I don’t see any scenario where using lighter fluid isn’t going to taint the meat. If you’re going to have to keep tending the fire, then this method doesn’t work.
I think your exhaust fan contributed to your smoker airflow, likely leading to a faster/hotter fire. I'll never use matchlight. Thanks. Keep up the fun work!
Yup I had this same thought as soon as I saw it. That’s smoke was moving very fast and the fan looks only like 2 feet away from the top of the smokestack
The match light is a recipe for disaster. I dont even know why you would bother with it. Regular charcoal will keep lit that long with the minion method easy.
Yes, but this is the first time I seen anyone cutting BBQ with a serrated bread knife. Brisket looks like a 8.0 . Everyone should Invest in a great meat slicer and Butcher Block!
If he is having trouble with the lighter fluid is there a reason not to just do this without it? What does it add? For example, I know for a fact I can set up my pit so that it will burn for 8-10 hours and hold a temp +/-7-8 degrees without any lighter fluid or human intervention. Is there any reason if I set it to hold at 190 for 8 hours I wouldn't get a good result while not using lighter fluid? TBH I am going to give it a go either way - just wondering if there is some info that you might have that can save me a bad/wasted brisket.
@@sqrlmongerthe lighter fluid just aids in keeping the fire lit at low temps and easier to light. I wouldn’t recommend using it around food though considering the harmful chemicals. Tldr: Don’t do this experiment, it will not turn out better than your current brisket.
Do this with my pellet grill. Set it at 180, start at midnight get up around 8 and turn up the temp then finish off like normal. Usually pull off around noon and rest until dinner. Works great.
I have a Kamado Joe, but I'm seriously considering a pellet smoker for brisket and ribs. My KJ doesn't have a ton of room for multiple racks. But it's an amazing charcoal grill.
@@biffjohnson2076 if money isn't an issue, go yoder or recteq. if you're on a budget, go pitboss or louisiana, or any of the many other ones in the same price point. avoid Traeger.
I also have a pellet smoker (Pit Boss), and do very similar. I start the cook 24 hours before eating time, throw it in while the smoker is cold, then give it at least 8 hours at 180F. When I'm happy with the color, I bring the temp up to finish the cook. I finish unwrapped, then when it's done I wrap with tallow/foil, and hold at 140F until eating time. This method has always given me the best results for backyard brisket.
@@biffjohnson2076 do yourself a favor and skip pellet grills and get a master built gravity smoker. None of the UA-camrs talk about it but it's twice as good for half the cost. You'll be back here to thank me later I promise.
Hey Jeremy thanks for the shoutout! I'm thrilled that my video inspired you! Here's some support for your theory - when I recreated Bar-A's method at home it was fabulous - but my cooker has an insulated firebox. So I think you're on to something with your combustion temperature theory. -Al
Instead of using matchlight, why not use regular briquettes and an electric starter? I don't mind them. I hate matchlight to grill with. I cook with regular charcoal when I grill and start with the electric starter of blow torch.
@@robertwright3302 they have a new smoker with an insulated firebox too. If Jeremy is right and that’s why mine turned out better, the OCB could be a champ.
@@michaelsheets6851 I think you’re just fine with charcoal. I saw this done a few weeks ago where they just used a few coals from another smoker that was going. The key is just to have something that can burn while the wood turns to coals.
Glad you shared the technique. This is how I cook briskets and pork butts on my pellet cooker. Smoke at 190-200 overnight (6-8 hours) then finish the next morning. I'm done by 11 am which leaves plenty of rest time before dinner.
The black sticker stuff could be Creosote. You can get it from buring grean wood at low temps. It's often the reason for chimney fires and why cleaning your wood burning stove chimney is so important.
You’re exactly right and when eating the meat it makes it bitter and your tongue feel numb. I love smoking and enjoy eating it on occasions but I have always told people limit eating smoked meats. It’s not good for you
Finally someone with cache giving this method some exposure..First Bar A now Jeremy.. I've been doing this for around 5 yrs now and everytime I'd mention it to anyone in the bbq world they'd tell me how I was dirty smoking and how I'm creating creosote meat etc even though I still had a flame in the firebox and never let the wood smolder..All the while I knew how much better it tasted and how much more smoke flavor it had comparatively..The difference is I don't use match light charcoal,I just use splits stacked in a way that helps prevent too much airflow.. I put the meat on the smoker as cold as I could possibly get the meat and I'd start the fire after the meat was on..I'd run at a lower temp of about 180-200 for the first 4-6 hrs and then finish it hotter around 275 sometimes up to 300..Time and temp always depended on the cook and how it was going..I'm able to do this on my Old Country Pecos as well which is also a backyard sized smoker so it can be done and done well.. What made me try it was smoking in the really cold weather where I'd have to use more wood which resulted in more smoke flavor and I alomg with others ended up liking my bbq more in cold weather..The only meats I dont do this with is poultry of course.. Anyway, I'm just glad someone with some clout has come out and showed this method..Thanks for another great video ! #MadScientistnation
i use my pellet smoker and set it at 175 and go to bed it smokes around 8-9 hours and it will be around 164 degrees and finish it up like normal. it turns out great every time . i have been doing it for a couple of years and its the same with pulled pork/Boston butt.
I’m curious if your exhaust fan is causing too much draw causing the fire to get too hot. I’ve done the basket method with lump coal. Start a corner with a tumble weed and put some splits on top. No chemical taste from match light and lasts 8-10 hrs
So, I do a similar method in my Masterbuilt Gravity 1050 with my fireboard rubbing the fan... I run it at 195-205 overnight Then bump to 225 after 8 hours to get to wrapping temp Then bump to 250 after wrap to finish the cook. I use jealous Devil with B&B splits... My next cook. will be with just splits. Personally, I wouldn't use match light... Because of the accelerant. Great video, it was worth the watch.
I use a working fridge for cold smoking. It smokes at 40 f. I use a metal bowl with one piece of lump coal lit with a torcg in a bowl od sawdust of the wood i want. There is a fish tank air pump putting air on the coal and a 1/4" hole for spent gasses to get out. I can smoke cheese for a week if i want.
I started doing this method on my 1975t. The key to doing it on a smaller offset is to only do the cold smoke for the first four hours. Also, start with a chimney of already lit charcoal, then make your bundle fire. I shut my damper down halfway, and the firebox door completely closed with the firebox damper barely open. I roll the cold smoke around 175-195 degrees for 4 hours, then I ramp up the pit to 275 and finish it off Goldees style.
I tried this on my backyard offset. I only left it for 5hrs because that’s how long I was gone for. I probably had half the splits you had maybe 6 thick ones. Temp was 150ish when I came home. I used 2 chimneys of fogo lump as my base. It turned out great for me…caveat that my palate might not be sensitive if it was a bit acrid but I was very happy.
Try this again but on a Masterbuilt Gravity smoker. The smoker can do 180 at a minimum. I've used it for sausage and it's great. Being electronically controlled it will keep the fire at 180 without the dirty smoke.
I mean isn’t this just the pellet grill method on an offset? Pellet grill folk will run at 180-200 for 8-10 hours overnight before increasing temps to go for a heavier smoke. I appreciate the honest review and showing your failures!
i was going to say the same thing. This is how I have been doing it on my pellet smoker for years and it works. lowest setting overnight and forget about it...then turn it up to finish.
I’ve done this in a Pellet Pro pellet smoke (that also takes wood splits) I started at 170 for 6hrs then bumped it up to 275 slowly and it came out absolutely amazing
@@kanger80 bury wood under coals and just made it stay under 150, but if it went to 180 it wasn’t a big deal. It came out great. It never went over 200.
@@wildernessdisneydad1621 I am not sure if he does it, but I tried to make my Weber Smokey Mountain do something similar to the Bar-A style and it worked. The brisket didn’t have an off taste to it. I did put tons of water on the water pan. It ran cold smoke aka (130ish to 200) for like 9 hours. Maybe the water helped it not taste super smokish, which I sliced up. I will replicate it again, and update on it.
I know there is plenty of pellet smoker hate (I agree stick burners are better) but this is how I do my briskets on a Treager. I throw one on at about 8pm as low as the temp goes and I go to bed and dont even look at it until about 6 or 7 in the morning. Then crank it up to 250 to finish. Works amazing-for a pellet smoker.
I cook on a BGE and I already use a modified version of this. I start with a single tumbleweed and full egg up to the fire ring top . When the temp goes through 150F, choke the inlet down to a sliver, top vent also a sliver. Toss the brisket in, monitor temp keeping it at 200+/- 25F. The brisket will achieve 160F after 6-8 hours and then stall forever. I let the stall go for at least 2 hours, then wrap and tallow and push temp to 250F. Once tender, floppy and easy probe. Off it comes to rest in my 150F warming oven overnight never fails, no chemicals, perfect bark, juicy, and beautful smoke ring. And no rush thing to do a same day cook or all nighter
Different woods not only have different flavors, but also some taste better or worse depending on the temperature and density of smoke. I feel like that might have been an issue that he says pecan is his favorite wood to smoke with but maybe oak works better at those low temperatures. Worth a try to do it with different wood for sure
@@doctajuice For me, pecan works better at lower temps because it has a slight sweetness. Burn oak at low temperatures gives off too much wood spice IMO and that can turn bitter/acrid over long cooks. But your results may be different.
A few thoughts as a short-time amateur (but enthusiast - I've been doing this for about 2 years). I use a mid-size pellet grill/smoker and do a similar cold-smoke for about 8 hours on the front end. It gets going to about 180F in the unit and does a phenomenal job of getting good smoke flavor into the meat. I think it's partly the hotter temps in the fire cup getting the "good" smoke. Then I cook just like you describe - get it to firmness, then wrap and up to temp, then rest for a few hours in a warm oven. I know, I know, "A pellet grill/smoker isn't BBQ!" But I get good, consistent results and can time it so I can still get sleep so I'm happy with what I get out of it. Second, I get that shiny goop on my pellet grill all the time and, I suspect, its a result of the low temps during the cold-smoke phase where it never gets above 180F. I'm guessing it's a mix of water/fat condensation collecting the smoke and never fully evaporating because the air inside the smoker never gets above 212F until later in the cook. I cook maybe 3-4 briskets a year and make sure to clean out the grill/smoker every fall before winter (I'm in MN so it tends to go unused during the snow season). You can also burn a lot of it off by getting the temps up past 300F for a bit.
I have a lone start smoker, offset cabniet smoker. In my burn box I have lines the bottom and sides with Fire brick and have been using Jealous Devil lump and gets 10+ hrs of cooking, set it and forget im my off set, ill use splits in the fall and cooler months, summer time in South west louisiana will have you soaked spending all day adding splits
Good run. I did this very method on beef ribs on Tuesday and they actually came out GRETA! BUT, I did them on a pellet grill for the first run. Next week I'll do a run on my backyard 94G Backline Smoker. Good experiment.
This technique is a lot like using an Ugly Drum, Komodo Joe, Big Green Egg, or an Acorn for a low and slow. The only real difference is that it's a horizontal cook, instead of a vetical cook with coals directly below the meat.
I use hardwood lump charcoal started in a charcoal lighting cylinder to get my offset smoker going. A good bed of Kohl’s, with chunks of wood stacked up on top. It’s basically a shortcut to getting hot coals.
I accidentally did this when I first started using an offset smoker. Temp too low for too long and very dirty smoke and it had the chemical over smoked taste.
Match light charcoal at Bar A was thoroughly lit and had rolling flames before bundle wood added. In other words, heat and airflow conditions were enough to drive off volatile petroleum distillates. I would try again with a short charcoal burn trail under the wood bundle. Don't use match light, and ignite the trail with lit charcoal. As the trail is consumed, it will also light the bundle.
Do you think that exhaust fan you had going drew the smoke through the smoker at a faster pace than intended and thats why the temp may have gotten too hot?
I have actually done essentially this method. Granted, it was a 200-gallon tank conversion offset. But, I used the match light much more sparingly mixed with lump coal under the split wood. The match light was essentially to get it to rapidly get something lit and it starts to ignight both the lump coal and the wood. But I'm talking like 10 matchlight briquettes put next to each other, then lump on top of that to about the volume you put in the second time of the kingsford. (think almost like minion method) then stacked the split wood as you were. It works every time.
cooper does this because he hates cooking briskets, so if he can sleep for part of the process he's all for it 😂 but man, his brisket is the best cooked brisket I've ever had. Texture was perfect every day I was there 💯
@@mikaelwartooth3600 I’m planning on it! It’ll be a part of the 5 things I learned at Bar A BBQ similar to the Goldees vid I put out a month or so ago. I’m working on Moos right now, it’ll be out on Thursday
Ant, Relax! Jeremy is paying tribute to Al of Eat More Vegans, even though you were at Bar A BBQ first! Besides, you and Jeremy are worried about the brisket. Al had the brilliance to focus on the smoke beef tallow cookies! Now that Al is done with the red hair, maybe you and Jeremy should try it! Ha!!
I've been smoking briskets since 1978, using low and slow with pecan and oak. Keep the temps between 210-225 with no wrap. 12-14 hour cooks using select packer briskets. Always turn out great. Everyone who says they cook briskets at 285 the entire cook is full of shit. They may bump up to 285 toward the end. Everyone thinks they have the secret. What they show you on UA-cam is not what they do. Most start the brisket at lower temp and bump at the end. However, using match light and lighter fluid will always leave residue in the pit. Never use it and never will.
That’s the old school way, I do 250 for 8-10 hrs choice or prime you can taste the quality difference and is far superior than select unless u want that old school brisket thin sliced
I have a video idea for you Jeremy. I have a buddy that's getting into smoking and he is curious about the fuel cost of different types of smokers... gas, pellets, and charcoal. Some thought would definitely have to go into setting up a fair test but it would be cool to see a video comparing run time and cost of these different types of cookers. Gas is so efficient and probably the cheapest by far but a comparison video on the different types of fuel running these grills, their cost, and results would be super interesting.
I have a Masterbuilt gravity fed charcoal smoker. I have done this in the past where I set the temp to 190 on the smoker and load wood chunks and charcoal into the hopper and also place some wood chunks elevated on a grate in the ash pan. Will let it roll overnight while I sleep and get up a few times over night to make sure it’s still got wood to burn. I use lump charcoal though and the brisket always comes out amazing and without that dirty smoke flavor. I also do Chudd’s foil boat method once it gets past the stall.
Perhaps if you skipped the off-set and skipped the Match Light, and used a pellet grill instead it would work well on a backyard smoker. I'm going to try that! No bad smells, no bad chemical flavors hopefully.
Jirby at Goldee's starts with a cold pit when he loads up his pits with brisket, closes the pit doors, throws in splits in the fire box, sprays the splits with lighter fluid, might have paper in there too, then fires up the pit. ....I heard some say Goldee's is pretty good. LOL
@@thenomenclature7243 I've been to Goldee's multiple times. They dont mind people asking to see the pits and have been back around them. they definitely do it the same way as on youtube. If it works it works.
You should move your exhaust fan to the opposite side of the shed. As someone that works in HVAC, that fan definitely had an effect on your airflow through the smoker.
Try it on a pellet smoker. I smoke my briskets at 180 degrees for 6 to 8 hrs then increase temp to 225 for the rest of the cook. I wrap at ~170 -175 degrees. It adds up to a really long cook normally 18 to 24 hr cook for a 16 + lb brisket.
I have a Masterbuilt Gravity 800 and it can maintain a steady temperature from 150 on up. And it burns charcoal. It sounds like the perfect setup for this technique.
agreed, with a colder and possibly smoldering fire, it's likely a lot of creosote built up with condensation and formed that tar like consistency. I thought for a second it was from the matchlight since oils form that kind of tar like substance too.
@@wescheng732 I know it 1st hand. My house chimney caught fire because of it several years ago. Since then I’ve learned a bunch. I even put out a UA-cam video on it last year. I believe moisture and smoke cling together to form the creosote. This is why all new wood stoves have secondary burning systems; to keep the fire hot enough and burn the unburned fuels.
Yeah it's caused from the condensation of aromatics. I wonder if this methodd may benefit from wrapping the smoke stack with some insulation to keep it hot enough that the lights hc in the smoke don't condense.
I ran a smokehouse in Spring, Texas years ago for ten years and ran a smokehouse in San Ramon Ca. for 3 years. Like my Pa and Grampa we have smoked everything from possum, raccoon, armadillo and all types of big game including some pretty rank bear. We smoked shoulder clods, steamship rounds as well as briskets and tons of pork shoulder. We never trimmed since we were in business and every ounce of meat was utilized. What was trimmed after smoking was used for chopped sands. I can understand trimming for the amateur back yard or tailgate aficionado, but shrinkage means less profit, and trimming increases shrinkage. Sure you get a lot of grease runoff, but mixed with the grease is beautiful natural juices you can separate to add flavor to sauces or add back to your chopped bbq. We also caramelized a buttload of white onions which we mixed into the chopped bbq which added great depth of flavor. Do you ever weigh before and after for shrinkage? Also, I do not want to sound like a killjoy, but all that black is carbon, which by its very nature is carcinogenic and dissolves easily into the bloodstream causing all kinds of problems later in life to your colon, and is why I smoke at 220 degrees or lower. I have always used electric Cookshack smokers as they are well insulated, use about two pounds of wood chunks in a twelve hour smoke cycle, and do not hemorrhage heat requiring less wood, reducing your carbon footprint and eliminates the need for a woodlot in the back. Our smokers had a drip pan in the bottom to catch the runoff, and once the fat cooled we poured off the au jus...yum. Bon apetito fellow smokers, just my two cents worth.
The exhaust fan right next to the chimney will almost certainly create more draw thru the smoker. The air moving across the top of the chimney stack could create a slight vacuum in the chimney pipe, drawing more air to the fire.
Tar is a dark brown or black viscous liquid of hydrocarbons and free carbon, obtained from a wide variety of organic materials through destructive distillation. Tar can be produced from coal, wood, petroleum, or peat....
Been doing somrthing similar on my p&s maverick. I build a small fire in the burn box with chunks and charcoal and turn the smoker on to 180. Do that for 4-6 hours and then i turn it up to 250 and head to bed. Wake up in the morning to rest it then yummy brisket as a late lunch/supper
I was thinking about if a cold smoker would make a brisket better... But... I have a bit of a different cold smoker. I've converted a old refrigerator with the freezer section on the bottom. I drilled a 1" hole through the side of the fridge to accept a pellet smoke generator, then a 2" hole in the top of the fridge. This is how I smoke my bacon. I plug the fridge in and set the temp for 34 degrees F. , hang the bacon, then smoke for as long as you like. My thoughts were to try this with a brisket, for 12 hrs. Then put it on my Weber kettle at about 300 until done... Not too concerned with more smoke during the cooking part. And I do use charcoal, just not matchlight. I save that junk for when I take a small grill for brats on a day on the river.
I thought the same thing. Dude described it like he's never seen creosote before in his life. Obviously the fire wasn't hot enough to bake it on, so you end up with creosote goop. 😂
Proly because if you’re running a fire the correct way, you wont have much creosote being built up in your smoker. Which would actually prove he knows what he’s doing
Match light charcoal in my opinion only works to start an open ground pit to start the wood. And you never put the grill much less the meat over it until it all ashes up.
I do something similar when smoking pork Butt. Except I just use a Tumbleweed Firestarter and charcoal and place smoking wood on top. I know exactly how to set the vents regardless of ambient temperature and once lit, it will run to the end of the cook with only stirring the fire once the stall occurs when I wrap the meat. It will run at 235-245 for hours after it all gets going properly. I'll start it at 3 am and by 5 when I know it is going as planned, I'll take a nap!
Hey Jeremy, I use B&B charcoal no lighter fluid with wood on top and start it from one end with a tumble weed. Granted I've never left it unattended but I can leave it for a couple of hours. Definitely no lighter fluid taste.
Really glad you made me aware of this method. Can think of a few ways to get a cold smoke for a few hrs and have never tried it so looking forward to my first attempt!😊
I did something similar to this with great results but i did use a camp chef pellet smoker and was able to cold smoke it around 125 using the wood box applying heavy smoke for 3 hrs then let it dry brine for 16 hrs then smoked it and had wonderful results
👍 I like this guy. He has such humility.. Please keep in mind that when you use foil, your bark will become a bit soggy. I prefer non-waxed brown butcher paper because it preserves the bark and its texture. By using paper, you will NOT over smoke your protein … You’ll be fine in that department ! Prepare your fire 🔥 ahead of time in a separate bowl. Once the fire gets hot, it will burn off any chemicals. (I simply take a couple scoops of wood 🪵 coals directly from my wood burner.) Then introduce your coals to your hot box. This will eliminate any chemical residue. Your mistakes are really beneficial to the novice (want to be) chef . 👍 Great Job !!!
I’ve just figured out my nephews offset smoker, I like to get the fire going and burn it down at least an hour or two before I put the meat in. The last time we smoked a brisket and a pork butt I bounced the temp between 200-250 for 6 hrs til an internal temp of 150’ish then wrap and cranked the heat up til to 300 and internal temp of 201. I used a 2:1 combo wood of apple:mesquite as my niece doesn’t like the strong mesquite taste and it was phenomenal.
Can you show us how to smoke a good brisket on the Weber kettle? I followed your pulled pork method from one of your videos, absolutely amazing results! Thanks!!
Just a thought: instead of using Matchlight, consider using regular charcoal but as a straight snake setup under your wood in your firebox to allow for a slower fire progression.
I kinda follow this method, never heard it called cold smoking though. I run my BGE at 180-190 overnight starting at 11pm or so, wake up and the brisket is already around 140 degrees. Then I open my airflow to get the fire to around 225-250 and it’s done by mid afternoon and let it rest in a cooler until dinner.
Yes, I have tried that in my smoker (Texas original 36 Lunde Loaded) and my smoker has a propane starter so I don't use the charcoals I get a coal bed first with propane gas then I load up with wood splits turn off the gas and close the damper about 80% on the stack and in front damper on the door about 60%. because it has door dampers it keeps the fire burning with oversmoke and heat out the door. The temperature stays about 180 to 200 for 6 to 7 hours then I finish cooking 230 to 250 for 4 hours +/-before I rap with paper and tallow another 300 for 4 hours+/-. no chemicals and no burnt smoke flavor. Sorry, not a cold start.
I live in Montgomery, TX and love Bar A BBQ. Try to go at least once a week when I’m not out of town for work. Definitely a favorite place for BBQ. Great owners too.
I have always cold smoked my brisket before hand ESPECIALLY if I'm gonna cook them on my pellet grill since it just doesn't get the smoke flavor I want. But I cold under 100 degrees like all of my bacon and sausages etc. and i definitely don't use match light or even charcoal. Usually I use a smoke tube if im not doing it in my smoke house.
I grilled with lighter fluid and matchlight charcoil for YEARS with no problems, hell we never gave it a second thought and the food always tasted great.
A thing that's probably worth trying is using regular lump charcoal with a fan controller. I think the Smoke Trails guy did something similar with his Oklahoma Joe at higher temperatures.
If you don't run a woodstove hot enough, it builds up Creosote in the Chimney quickly especially with wet wood. Maybe that is the stuff lining your smoker. If it is, it can cause a Chimney fire when you run a hot fire later on.
I used to do this method by accident without matchlight or lighter fluid. Many years ago before I owned uds or stick burners I used a regular Weber grill, put the charcoal & wood on 1 side, then with a little gadget I bought that had a rubber air tube & fan blowing air through the tube. I would set it to 200 -225 degrees. It would take longer but the brisket & ribs were good. I prefer my UDS & stick burners but this method produced good tasty meat too 😂
I’ve done brisket low and slow on my insulated barrels smoker. I try to keep it around 205 till about 145 internal. Then switch it to 275-325 till the wrap around 160. Then 250-275 till done. I never ever ever let it get dirty smoke. I start my fire hrs before I need it so I can get clean smoke at that temp. If I have to add coals or wood which was rare I would pull the meat till the smoke was clean. Dirty smoke ruins the meat
I’ve been grilling with with kingsford almost 30yrs & when you use lighter fluid never put your meat on the bricks until they are white..even using wood the bricks will catch the wood on fire..but never put your meat on bricks with fluid until they burn white
Probably isn't comparable in flavor, but I smoke briskets over night at 220 in a pellet grill. They're almost always at the perfect spot to wrap first thing in the morning, and I finish in the oven. I haven't noticed a need to spritz with anything during the cook, so I'm not missing anything there.
I tried cold coming a brisket earlier this summer, my method was using smoke tubes, i cold smoked it for 10 hours, and then an additional 18 hours as how i normally smoke brisket, it turned out perfect, maybe 10 hours to start was a little too much though i'm not by any means a BBQ expert so i didnt know how long to start with, maybe next time i will try 8 hours, see how that turns out, i didnt want to use any heat at all, all i wanted was to get the smoke into the meat, then begin to smoke brisket as i always do, which is 15 hours to 18
I started a brisket on an offset cabinet smoker and got drunk and passed out. The temp outside was about 40 degrees. I fell asleep woke up the next morning and finished the cook but was so juicy and tender and the flavor was excellent. There was a welding crew from Texas said it was the best brisket they ever had
Jeremy, you need a Bluetooth or WiFi fan system for your firebox that has a PID temperature thermocouple in the pit itself. Being able to close the system shut the entire way and having the option to monitor the temperature the entire way could've been really useful for something like this. Also, a rotisserie offset smoker would've definitely done a better job regulating temperatures and what not.
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You are wrong. I can always taste the lighter fluid. It might be my taste bud genetics.
@@johnpollard744dude. Chill. This guy is buying and ruining briskets so you don’t have to.
So recently I cooked a brisket like this. After trimming and seasoning, I smothered the "bottom" side with wagyu fat. Then placed the brisket "top" side down (fat side). Probe inside, I just let it ride. No foil, no paper. After pulling at 195 I wrapped in paper and put it in the warming oven at 165 for two to four hours.
How about using lump. In churrasco they only use lump charcoal.
I think the biggest reason why yours didn’t turn out the same is because they use a much larger offset which would potentially dilute the chemical taste and probably allow for lower temperatures. But to do it on your little offset, maybe some B&B competition logs set them up in such a way that they will burn kind of like the snake method inside of your firebox.
I really liked the fact that you had both tries in the same video.
me too
Don't use the matchlight. Use regular charcoal, and use something like tumbleweeds to light it. As some have pointed out, the exhaust fan may have increased draw, raising temps a bit more than expected. I do a similar method, but I lay a bed of charcoal, then add a single split every 3/4 to 1 hour, keeping temps about 200F. It might take longer, but my friends and family love it, and that's what it is about for me.
at least let the fluid burn off before you add the meat
Yes, matchlight in my experience soaks into the briquettes. I use original, and immediately light it, and I've never tasted lighter fluid
Yeah that’s a no no. Maybe start a small fire with it and let it burn off and put other coal on it. Surprised he used it for this.
The idea was to build a fire lay, light it and walk away for 6-8 hours. I don’t see any scenario where using lighter fluid isn’t going to taint the meat. If you’re going to have to keep tending the fire, then this method doesn’t work.
@mtownpyro7198 was going to say the same, but wither way I quit using match light and just use regular using tumble weeds
I think your exhaust fan contributed to your smoker airflow, likely leading to a faster/hotter fire. I'll never use matchlight. Thanks. Keep up the fun work!
no matchlight for me either
Definitely thought same thing... that was supercharging the air draw.
Yup I had this same thought as soon as I saw it. That’s smoke was moving very fast and the fan looks only like 2 feet away from the top of the smokestack
The match light is a recipe for disaster. I dont even know why you would bother with it. Regular charcoal will keep lit that long with the minion method easy.
The exhaust fan changed everything.
I appreciate your honesty instead of all these other food bloggers saying that everything is life-changing
Yes, but this is the first time I seen anyone cutting BBQ with a serrated bread knife. Brisket looks like a 8.0 .
Everyone should Invest in a great meat slicer and Butcher Block!
I really like that you tried again the NEXT DAY and put it in the same video!! DEDICATION!
Why don’t you just come down and cook with us.
Coop.
This needs to happen
If he doesn’t get back to you I’m available! I’ll bring good tequila, a chill dog, and willingness to learn.
If he is having trouble with the lighter fluid is there a reason not to just do this without it? What does it add?
For example, I know for a fact I can set up my pit so that it will burn for 8-10 hours and hold a temp +/-7-8 degrees without any lighter fluid or human intervention. Is there any reason if I set it to hold at 190 for 8 hours I wouldn't get a good result while not using lighter fluid?
TBH I am going to give it a go either way - just wondering if there is some info that you might have that can save me a bad/wasted brisket.
I will say the food at Bar A is phenomenal. Great chat with them when I was there. Cannot wait to go again.
@@sqrlmongerthe lighter fluid just aids in keeping the fire lit at low temps and easier to light. I wouldn’t recommend using it around food though considering the harmful chemicals.
Tldr: Don’t do this experiment, it will not turn out better than your current brisket.
Do this with my pellet grill. Set it at 180, start at midnight get up around 8 and turn up the temp then finish off like normal. Usually pull off around noon and rest until dinner. Works great.
I have a Kamado Joe, but I'm seriously considering a pellet smoker for brisket and ribs. My KJ doesn't have a ton of room for multiple racks. But it's an amazing charcoal grill.
@@biffjohnson2076 if money isn't an issue, go yoder or recteq. if you're on a budget, go pitboss or louisiana, or any of the many other ones in the same price point. avoid Traeger.
I also have a pellet smoker (Pit Boss), and do very similar. I start the cook 24 hours before eating time, throw it in while the smoker is cold, then give it at least 8 hours at 180F. When I'm happy with the color, I bring the temp up to finish the cook. I finish unwrapped, then when it's done I wrap with tallow/foil, and hold at 140F until eating time. This method has always given me the best results for backyard brisket.
I did this once with my Masterbuilt. 17 hours, at 200F. Didn't wrap it until the rest, did baste it with tallow. Is was so tender, and juicy.
@@biffjohnson2076 do yourself a favor and skip pellet grills and get a master built gravity smoker. None of the UA-camrs talk about it but it's twice as good for half the cost. You'll be back here to thank me later I promise.
Hey Jeremy thanks for the shoutout! I'm thrilled that my video inspired you! Here's some support for your theory - when I recreated Bar-A's method at home it was fabulous - but my cooker has an insulated firebox. So I think you're on to something with your combustion temperature theory. -Al
Hey Al! Fancy meeting you here!
@@JakeLovesSteak sup Jake!
Instead of using matchlight, why not use regular briquettes and an electric starter? I don't mind them. I hate matchlight to grill with. I cook with regular charcoal when I grill and start with the electric starter of blow torch.
@@robertwright3302 they have a new smoker with an insulated firebox too. If Jeremy is right and that’s why mine turned out better, the OCB could be a champ.
@@michaelsheets6851 I think you’re just fine with charcoal. I saw this done a few weeks ago where they just used a few coals from another smoker that was going. The key is just to have something that can burn while the wood turns to coals.
Glad you shared the technique. This is how I cook briskets and pork butts on my pellet cooker. Smoke at 190-200 overnight (6-8 hours) then finish the next morning. I'm done by 11 am which leaves plenty of rest time before dinner.
The black sticker stuff could be Creosote. You can get it from buring grean wood at low temps. It's often the reason for chimney fires and why cleaning your wood burning stove chimney is so important.
You’re exactly right and when eating the meat it makes it bitter and your tongue feel numb. I love smoking and enjoy eating it on occasions but I have always told people limit eating smoked meats. It’s not good for you
Finally someone with cache giving this method some exposure..First Bar A now Jeremy..
I've been doing this for around 5 yrs now and everytime I'd mention it to anyone in the bbq world they'd tell me how I was dirty smoking and how I'm creating creosote meat etc even though I still had a flame in the firebox and never let the wood smolder..All the while I knew how much better it tasted and how much more smoke flavor it had comparatively..The difference is I don't use match light charcoal,I just use splits stacked in a way that helps prevent too much airflow..
I put the meat on the smoker as cold as I could possibly get the meat and I'd start the fire after the meat was on..I'd run at a lower temp of about 180-200 for the first 4-6 hrs and then finish it hotter around 275 sometimes up to 300..Time and temp always depended on the cook and how it was going..I'm able to do this on my Old Country Pecos as well which is also a backyard sized smoker so it can be done and done well..
What made me try it was smoking in the really cold weather where I'd have to use more wood which resulted in more smoke flavor and I alomg with others ended up liking my bbq more in cold weather..The only meats I dont do this with is poultry of course..
Anyway, I'm just glad someone with some clout has come out and showed this method..Thanks for another great video ! #MadScientistnation
This is a good write up thanks! I think most bbq I've tried didn't have enough smoke so that is how I'd like to try next.
When you say as cold as you can get, you don't mean frozen, do you?
@@magickbeans Not frozen,just very cold..Usually 30 min in the freezer will do
i use my pellet smoker and set it at 175 and go to bed it smokes around 8-9 hours and it will be around 164 degrees and finish it up like normal. it turns out great every time . i have been doing it for a couple of years and its the same with pulled pork/Boston butt.
Thanks for sharing, I was wondering how it would convert to a pellet
I do the same method as you describe. I find I get a better smoke ring this way also
What does “finishing it up like normal” entail? Sorry, new to this.
How do you finish it?
Also, would it be the same technique for brisket?
The fan pulling the smoke increased the temperature.
I do the low and slow overnight on my pellet smoker 180 with a couple smoke tubes. Works great and no loss of sleep lol
I’m curious if your exhaust fan is causing too much draw causing the fire to get too hot. I’ve done the basket method with lump coal. Start a corner with a tumble weed and put some splits on top. No chemical taste from match light and lasts 8-10 hrs
So, I do a similar method in my Masterbuilt Gravity 1050 with my fireboard rubbing the fan...
I run it at 195-205 overnight
Then bump to 225 after 8 hours to get to wrapping temp
Then bump to 250 after wrap to finish the cook.
I use jealous Devil with B&B splits... My next cook. will be with just splits.
Personally, I wouldn't use match light... Because of the accelerant.
Great video, it was worth the watch.
Please try the cold smoke method using a pellet smoker.
I use a working fridge for cold smoking. It smokes at 40 f. I use a metal bowl with one piece of lump coal lit with a torcg in a bowl od sawdust of the wood i want. There is a fish tank air pump putting air on the coal and a 1/4" hole for spent gasses to get out. I can smoke cheese for a week if i want.
I started doing this method on my 1975t.
The key to doing it on a smaller offset is to only do the cold smoke for the first four hours.
Also, start with a chimney of already lit charcoal, then make your bundle fire.
I shut my damper down halfway, and the firebox door completely closed with the firebox damper barely open.
I roll the cold smoke around 175-195 degrees for 4 hours, then I ramp up the pit to 275 and finish it off Goldees style.
I do the same on my 1975. Start everything cold and work my way up to 250-275
What is the benefit of doing it this way? Isbthe smoke flavor a lot better?
@kanger80 Absolutely, and the bark is better. Plus the fat renders better too IMO.
Mikael, I have a 1975 as well. How many splits you put in on top of the charcoal.
@@randyhogan3071 3 splits bundled together across the firebox and two splits on top of the three splits long ways
I tried this on my backyard offset. I only left it for 5hrs because that’s how long I was gone for. I probably had half the splits you had maybe 6 thick ones. Temp was 150ish when I came home. I used 2 chimneys of fogo lump as my base. It turned out great for me…caveat that my palate might not be sensitive if it was a bit acrid but I was very happy.
Dude grabbed another brisket like it was a burger. I'd have to take out a 2nd mortgage.🤔😂😂🤣
Bidenomics
And back less than 10 years ago they were all but giving the things away.
@@dantousignant5374 Not everything is about politics. Stop it.
Try this again but on a Masterbuilt Gravity smoker. The smoker can do 180 at a minimum. I've used it for sausage and it's great. Being electronically controlled it will keep the fire at 180 without the dirty smoke.
I mean isn’t this just the pellet grill method on an offset? Pellet grill folk will run at 180-200 for 8-10 hours overnight before increasing temps to go for a heavier smoke.
I appreciate the honest review and showing your failures!
Yep been doing this on my pitboss with brisket and pork butt forever. Works every time😊
You’ll get a heavier smoke at lower temps on a pellet grill. Higher temps burn cleaner.
i was going to say the same thing. This is how I have been doing it on my pellet smoker for years and it works. lowest setting overnight and forget about it...then turn it up to finish.
Do the same thing with mine. 😊
I’ve done this in a Pellet Pro pellet smoke (that also takes wood splits) I started at 170 for 6hrs then bumped it up to 275 slowly and it came out absolutely amazing
I did this on a Weber Smokey mountain, and it worked like a charm. It tastes waaaay better than the stuff that I usually do.
What was your set up? Did you bury the wood under coals or you mean you used wood splits on top? 2hat temp did you run?
@@kanger80 bury wood under coals and just made it stay under 150, but if it went to 180 it wasn’t a big deal. It came out great. It never went over 200.
@@timetraveler6615 isn’t that the method Harry Soo from slap yo daddy bbq suggests? Sure sounds familiar and how I smoke also
@@wildernessdisneydad1621 I am not sure if he does it, but I tried to make my Weber Smokey Mountain do something similar to the Bar-A style and it worked. The brisket didn’t have an off taste to it. I did put tons of water on the water pan. It ran cold smoke aka (130ish to 200) for like 9 hours. Maybe the water helped it not taste super smokish, which I sliced up. I will replicate it again, and update on it.
@@wildernessdisneydad1621 it’s worth a try, if you have the time.
I know there is plenty of pellet smoker hate (I agree stick burners are better) but this is how I do my briskets on a Treager. I throw one on at about 8pm as low as the temp goes and I go to bed and dont even look at it until about 6 or 7 in the morning. Then crank it up to 250 to finish. Works amazing-for a pellet smoker.
Smoke throughout the day and long rest in the oven over night til you're ready to eat. A little more hands on but no crazy schedule needed
I cook on a BGE and I already use a modified version of this. I start with a single tumbleweed and full egg up to the fire ring top . When the temp goes through 150F, choke the inlet down to a sliver, top vent also a sliver. Toss the brisket in, monitor temp keeping it at 200+/- 25F. The brisket will achieve 160F after 6-8 hours and then stall forever. I let the stall go for at least 2 hours, then wrap and tallow and push temp to 250F. Once tender, floppy and easy probe. Off it comes to rest in my 150F warming oven overnight never fails, no chemicals, perfect bark, juicy, and beautful smoke ring. And no rush thing to do a same day cook or all nighter
2 things:
1. match light. Don't need it. Regular charcoal burquetts(sp) would work.
2. I would recommend using post oak instead of pecan.
I think he did the match light to try and mimic exactly what Bar A does. At least that's how I understoond it.
did I miss him saying he used pecan?
I used pecan on my last brisket cook and was not impressed...back to oak
Different woods not only have different flavors, but also some taste better or worse depending on the temperature and density of smoke. I feel like that might have been an issue that he says pecan is his favorite wood to smoke with but maybe oak works better at those low temperatures. Worth a try to do it with different wood for sure
@@doctajuice For me, pecan works better at lower temps because it has a slight sweetness. Burn oak at low temperatures gives off too much wood spice IMO and that can turn bitter/acrid over long cooks. But your results may be different.
A few thoughts as a short-time amateur (but enthusiast - I've been doing this for about 2 years). I use a mid-size pellet grill/smoker and do a similar cold-smoke for about 8 hours on the front end. It gets going to about 180F in the unit and does a phenomenal job of getting good smoke flavor into the meat. I think it's partly the hotter temps in the fire cup getting the "good" smoke. Then I cook just like you describe - get it to firmness, then wrap and up to temp, then rest for a few hours in a warm oven. I know, I know, "A pellet grill/smoker isn't BBQ!" But I get good, consistent results and can time it so I can still get sleep so I'm happy with what I get out of it.
Second, I get that shiny goop on my pellet grill all the time and, I suspect, its a result of the low temps during the cold-smoke phase where it never gets above 180F. I'm guessing it's a mix of water/fat condensation collecting the smoke and never fully evaporating because the air inside the smoker never gets above 212F until later in the cook. I cook maybe 3-4 briskets a year and make sure to clean out the grill/smoker every fall before winter (I'm in MN so it tends to go unused during the snow season). You can also burn a lot of it off by getting the temps up past 300F for a bit.
Snake method with NON matchlight charcoal on a Weber Kettle is still a great way to "Set and forget" with smaller briskets.
Thats what I do.. wood chunks over about 3 charcoal stacked snake. Jeremy only now discovering what us plebes have been using for years.
I have a lone start smoker, offset cabniet smoker. In my burn box I have lines the bottom and sides with Fire brick and have been using Jealous Devil lump and gets 10+ hrs of cooking, set it and forget im my off set, ill use splits in the fall and cooler months, summer time in South west louisiana will have you soaked spending all day adding splits
How do you do snake method on a kettle? There isn't enough room
@@yoursodumn surprisingly, I'm able to get about 10 hours which is enough time for a smaller 5-7 lbs brisket.
Good run. I did this very method on beef ribs on Tuesday and they actually came out GRETA! BUT, I did them on a pellet grill for the first run. Next week I'll do a run on my backyard 94G Backline Smoker. Good experiment.
This technique is a lot like using an Ugly Drum, Komodo Joe, Big Green Egg, or an Acorn for a low and slow. The only real difference is that it's a horizontal cook, instead of a vetical cook with coals directly below the meat.
I appreciate seeing you find success. I think all BBQ folk will appreciate the patience it takes to find your groove with a new process
I don’t think it matters how much open the damper is, your exhaust fan is def pulling air though the smoker faster
I use hardwood lump charcoal started in a charcoal lighting cylinder to get my offset smoker going. A good bed of Kohl’s, with chunks of wood stacked up on top. It’s basically a shortcut to getting hot coals.
I accidentally did this when I first started using an offset smoker. Temp too low for too long and very dirty smoke and it had the chemical over smoked taste.
Match light charcoal at Bar A was thoroughly lit and had rolling flames before bundle wood added. In other words, heat and airflow conditions were enough to drive off volatile petroleum distillates. I would try again with a short charcoal burn trail under the wood bundle. Don't use match light, and ignite the trail with lit charcoal. As the trail is consumed, it will also light the bundle.
Do you think that exhaust fan you had going drew the smoke through the smoker at a faster pace than intended and thats why the temp may have gotten too hot?
If the fan was literally on the stack maybe, but it's away at a 90° angle, it rerouted the smoke but didn't pull it from deep in the smoker
@@thenomenclature7243 Doesn't matter. It would have affected airflow.
My first thought had to be adding extra draw
Love that I get to watch this on my smoker. Highly recommend The Solution for those that are interested
Lost me at matchlight charcoal. I think I can light the charcoal another way and still run this method.. maybe.
Matchlight makes your food taste like TRASH!
I was going to write the exact same thing. I couldn’t watch after that.
Jirby and Goldees have both used match light. Not an issue
And yeah on a pit that size I probably would not use matchlight lol
@@crushingbelialI saw many bags of match light when I was snooping around at goldees lol
I have actually done essentially this method. Granted, it was a 200-gallon tank conversion offset. But, I used the match light much more sparingly mixed with lump coal under the split wood. The match light was essentially to get it to rapidly get something lit and it starts to ignight both the lump coal and the wood.
But I'm talking like 10 matchlight briquettes put next to each other, then lump on top of that to about the volume you put in the second time of the kingsford. (think almost like minion method) then stacked the split wood as you were.
It works every time.
cooper does this because he hates cooking briskets, so if he can sleep for part of the process he's all for it 😂 but man, his brisket is the best cooked brisket I've ever had. Texture was perfect every day I was there 💯
You should do a Bar A BBQ Brisket on your channel like you did the ribs and turkey.
Ant the man🙌
@@mikaelwartooth3600 I’m planning on it! It’ll be a part of the 5 things I learned at Bar A BBQ similar to the Goldees vid I put out a month or so ago. I’m working on Moos right now, it’ll be out on Thursday
Ant,
Relax! Jeremy is paying tribute to Al of Eat More Vegans, even though you were at Bar A BBQ first! Besides, you and Jeremy are worried about the brisket. Al had the brilliance to focus on the smoke beef tallow cookies! Now that Al is done with the red hair, maybe you and Jeremy should try it! Ha!!
@@BenFeldman-kz7gt Hey Ben do you want them to try the cookies or the red hair? 🙂
I use a pellet grill, but I do almost the same thing. I put it in overnight at 200 then bump it up in the morning. They come out fantastic.
How about a video trying to emulate something similar on a pellet smoker?
Good research like this calls data logging your temps during the cook. I recommend the firebird spark and using the external probe option.
I've been smoking briskets since 1978, using low and slow with pecan and oak. Keep the temps between 210-225 with no wrap. 12-14 hour cooks using select packer briskets. Always turn out great. Everyone who says they cook briskets at 285 the entire cook is full of shit. They may bump up to 285 toward the end. Everyone thinks they have the secret. What they show you on UA-cam is not what they do. Most start the brisket at lower temp and bump at the end.
However, using match light and lighter fluid will always leave residue in the pit. Never use it and never will.
Amen brother 🙌
Yes sir.
Agree. Would not eat anything that the poison smoke touched...even if the taste is masked by better smoke.
That’s the old school way, I do 250 for 8-10 hrs choice or prime you can taste the quality difference and is far superior than select unless u want that old school brisket thin sliced
I have a video idea for you Jeremy. I have a buddy that's getting into smoking and he is curious about the fuel cost of different types of smokers... gas, pellets, and charcoal. Some thought would definitely have to go into setting up a fair test but it would be cool to see a video comparing run time and cost of these different types of cookers. Gas is so efficient and probably the cheapest by far but a comparison video on the different types of fuel running these grills, their cost, and results would be super interesting.
i could tell by the way your gloves coming off the brisket sounded...like its sticky...that it has creosote build up on it
I have a Masterbuilt gravity fed charcoal smoker. I have done this in the past where I set the temp to 190 on the smoker and load wood chunks and charcoal into the hopper and also place some wood chunks elevated on a grate in the ash pan. Will let it roll overnight while I sleep and get up a few times over night to make sure it’s still got wood to burn. I use lump charcoal though and the brisket always comes out amazing and without that dirty smoke flavor. I also do Chudd’s foil boat method once it gets past the stall.
Perhaps if you skipped the off-set and skipped the Match Light, and used a pellet grill instead it would work well on a backyard smoker. I'm going to try that! No bad smells, no bad chemical flavors hopefully.
This is an intriguing idea, are you thinking of transferring it to the offset after the first 8 hours?
@@waamp6984 Not me! I do not own an off-set smoker! I get extremely good results with my pellet grill.
Nothing like the old Scientific Method. You gave it a really good shot. Sometimes traditional is the best way to go.
Jirby at Goldee's starts with a cold pit when he loads up his pits with brisket, closes the pit doors, throws in splits in the fire box, sprays the splits with lighter fluid, might have paper in there too, then fires up the pit. ....I heard some say Goldee's is pretty good. LOL
I think he's 🧢 about the way he lights his fires, only does that on UA-cam
@@thenomenclature7243 I've been to Goldee's multiple times. They dont mind people asking to see the pits and have been back around them. they definitely do it the same way as on youtube. If it works it works.
Brain rot
You should move your exhaust fan to the opposite side of the shed. As someone that works in HVAC, that fan definitely had an effect on your airflow through the smoker.
Ya lost me at Lighter Fluid. All you need is a Snake and Wood Chunks on a Weber 22".
he’s recreating a method a popular restaurant does. That restaurant doesn’t use a Weber kettle🙄
Try it on a pellet smoker. I smoke my briskets at 180 degrees for 6 to 8 hrs then increase temp to 225 for the rest of the cook. I wrap at ~170 -175 degrees. It adds up to a really long cook normally 18 to 24 hr cook for a 16 + lb brisket.
Next video: Jeremy burning his pit for 24 hours at 800 degrees using kiln dried oak to get rid of the lighter fluid smell
That is funny
Got to burn off that nasty lighter fluid creosote somehow!
I have a Masterbuilt Gravity 800 and it can maintain a steady temperature from 150 on up. And it burns charcoal. It sounds like the perfect setup for this technique.
That was creosote in your tank and pipe. That’s how chimney fires happen and people lose their homes.
agreed, with a colder and possibly smoldering fire, it's likely a lot of creosote built up with condensation and formed that tar like consistency. I thought for a second it was from the matchlight since oils form that kind of tar like substance too.
@@wescheng732 I know it 1st hand. My house chimney caught fire because of it several years ago. Since then I’ve learned a bunch. I even put out a UA-cam video on it last year. I believe moisture and smoke cling together to form the creosote. This is why all new wood stoves have secondary burning systems; to keep the fire hot enough and burn the unburned fuels.
@@wescheng732
ua-cam.com/video/pAu9r6i0YYw/v-deo.htmlsi=rBFKbZ7hKuHDGu42
Yeah it's caused from the condensation of aromatics. I wonder if this methodd may benefit from wrapping the smoke stack with some insulation to keep it hot enough that the lights hc in the smoke don't condense.
Totally agree!
You should incorporate a flame boss into the fire pit and have it help control the air flow to maintain temp.
I ran a smokehouse in Spring, Texas years ago for ten years and ran a smokehouse in San Ramon Ca. for 3 years. Like my Pa and Grampa we have smoked everything from possum, raccoon, armadillo and all types of big game including some pretty rank bear. We smoked shoulder clods, steamship rounds as well as briskets and tons of pork shoulder. We never trimmed since we were in business and every ounce of meat was utilized. What was trimmed after smoking was used for chopped sands. I can understand trimming for the amateur back yard or tailgate aficionado, but shrinkage means less profit, and trimming increases shrinkage. Sure you get a lot of grease runoff, but mixed with the grease is beautiful natural juices you can separate to add flavor to sauces or add back to your chopped bbq. We also caramelized a buttload of white onions which we mixed into the chopped bbq which added great depth of flavor. Do you ever weigh before and after for shrinkage? Also, I do not want to sound like a killjoy, but all that black is carbon, which by its very nature is carcinogenic and dissolves easily into the bloodstream causing all kinds of problems later in life to your colon, and is why I smoke at 220 degrees or lower. I have always used electric Cookshack smokers as they are well insulated, use about two pounds of wood chunks in a twelve hour smoke cycle, and do not hemorrhage heat requiring less wood, reducing your carbon footprint and eliminates the need for a woodlot in the back. Our smokers had a drip pan in the bottom to catch the runoff, and once the fat cooled we poured off the au jus...yum. Bon apetito fellow smokers, just my two cents worth.
👍🏽👏🏻👏🏻👏🏻👏🏻👏🏻
@@EddieDNYC Our smokers paid for themselves many times over in durability and energy savings. Cheers Brother.
I should have mentioned that the smokers would do an average of 150 to 175 pounds of meat per 12 hr. smoke cycle.
Where at in San ramon
The exhaust fan right next to the chimney will almost certainly create more draw thru the smoker.
The air moving across the top of the chimney stack could create a slight vacuum in the chimney pipe, drawing more air to the fire.
Tar is a dark brown or black viscous liquid of hydrocarbons and free carbon, obtained from a wide variety of organic materials through destructive distillation. Tar can be produced from coal, wood, petroleum, or peat....
Been doing somrthing similar on my p&s maverick. I build a small fire in the burn box with chunks and charcoal and turn the smoker on to 180. Do that for 4-6 hours and then i turn it up to 250 and head to bed. Wake up in the morning to rest it then yummy brisket as a late lunch/supper
Creosote!
Sure sounds like it......
I was thinking about if a cold smoker would make a brisket better... But... I have a bit of a different cold smoker.
I've converted a old refrigerator with the freezer section on the bottom. I drilled a 1" hole through the side of the fridge to accept a pellet smoke generator, then a 2" hole in the top of the fridge.
This is how I smoke my bacon. I plug the fridge in and set the temp for 34 degrees F. , hang the bacon, then smoke for as long as you like.
My thoughts were to try this with a brisket, for 12 hrs. Then put it on my Weber kettle at about 300 until done... Not too concerned with more smoke during the cooking part.
And I do use charcoal, just not matchlight. I save that junk for when I take a small grill for brats on a day on the river.
i actually helped Al & Nick film that video at Bar-A-BBQ
I smoke mine at 210 or so on my pellet smoker to get the better smoke ring/penetration, then raise the temp. Works really well for me.
For a guy that claims to have so much experience with bbq and brags about offsets and “real” fire, it’s odd he doesn’t know what creosote looks like…
Maybe you should show him and us how to bbq
I thought the same thing. Dude described it like he's never seen creosote before in his life. Obviously the fire wasn't hot enough to bake it on, so you end up with creosote goop. 😂
Just goes to show how much he knows how to cook that he hasn’t seen that before lol
Proly because if you’re running a fire the correct way, you wont have much creosote being built up in your smoker. Which would actually prove he knows what he’s doing
Match light charcoal in my opinion only works to start an open ground pit to start the wood. And you never put the grill much less the meat over it until it all ashes up.
I do something similar when smoking pork Butt. Except I just use a Tumbleweed Firestarter and charcoal and place smoking wood on top. I know exactly how to set the vents regardless of ambient temperature and once lit, it will run to the end of the cook with only stirring the fire once the stall occurs when I wrap the meat. It will run at 235-245 for hours after it all gets going properly. I'll start it at 3 am and by 5 when I know it is going as planned, I'll take a nap!
The exhaust fan is definitely helping pull air through the pit!!! Keep up the great videos.
Hey Jeremy, I use B&B charcoal no lighter fluid with wood on top and start it from one end with a tumble weed. Granted I've never left it unattended but I can leave it for a couple of hours. Definitely no lighter fluid taste.
When I cold smoke, I use a hot plate and a cast iron skillet with wood chunks. Easy to control, no excess heat.
Really glad you made me aware of this method. Can think of a few ways to get a cold smoke for a few hrs and have never tried it so looking forward to my first attempt!😊
I did something similar to this with great results but i did use a camp chef pellet smoker and was able to cold smoke it around 125 using the wood box applying heavy smoke for 3 hrs then let it dry brine for 16 hrs then smoked it and had wonderful results
Did you use the CC Woodwind Pro on cold smoke? It seems like this would be a perfect use case for this!
👍 I like this guy. He has such humility..
Please keep in mind that when you use foil, your bark will become a bit soggy.
I prefer non-waxed brown butcher paper because it preserves the bark and its texture. By using paper, you will NOT over smoke your protein … You’ll be fine in that department !
Prepare your fire 🔥 ahead of time in a separate bowl. Once the fire gets hot, it will burn off any chemicals. (I simply take a couple scoops of wood 🪵 coals directly from my wood burner.) Then introduce your coals to your hot box. This will eliminate any chemical residue.
Your mistakes are really beneficial to the novice (want to be) chef . 👍
Great Job !!!
I’ve just figured out my nephews offset smoker, I like to get the fire going and burn it down at least an hour or two before I put the meat in. The last time we smoked a brisket and a pork butt I bounced the temp between 200-250 for 6 hrs til an internal temp of 150’ish then wrap and cranked the heat up til to 300 and internal temp of 201. I used a 2:1 combo wood of apple:mesquite as my niece doesn’t like the strong mesquite taste and it was phenomenal.
Can you show us how to smoke a good brisket on the Weber kettle? I followed your pulled pork method from one of your videos, absolutely amazing results! Thanks!!
Thanks for doing the experiments for us and showing the honest results 🙏
Just a thought: instead of using Matchlight, consider using regular charcoal but as a straight snake setup under your wood in your firebox to allow for a slower fire progression.
This was an excellent experiment. I appreciate the honesty.
I kinda follow this method, never heard it called cold smoking though. I run my BGE at 180-190 overnight starting at 11pm or so, wake up and the brisket is already around 140 degrees. Then I open my airflow to get the fire to around 225-250 and it’s done by mid afternoon and let it rest in a cooler until dinner.
Yes, I have tried that in my smoker (Texas original 36 Lunde Loaded) and my smoker has a propane starter so I don't use the charcoals I get a coal bed first with propane gas then I load up with wood splits turn off the gas and close the damper about 80% on the stack and in front damper on the door about 60%. because it has door dampers it keeps the fire burning with oversmoke and heat out the door. The temperature stays about 180 to 200 for 6 to 7 hours then I finish cooking 230 to 250 for 4 hours +/-before I rap with paper and tallow another 300 for 4 hours+/-. no chemicals and no burnt smoke flavor. Sorry, not a cold start.
I live in Montgomery, TX and love Bar A BBQ. Try to go at least once a week when I’m not out of town for work. Definitely a favorite place for BBQ. Great owners too.
I have always cold smoked my brisket before hand ESPECIALLY if I'm gonna cook them on my pellet grill since it just doesn't get the smoke flavor I want. But I cold under 100 degrees like all of my bacon and sausages etc. and i definitely don't use match light or even charcoal. Usually I use a smoke tube if im not doing it in my smoke house.
I grilled with lighter fluid and matchlight charcoil for YEARS with no problems, hell we never gave it a second thought and the food always tasted great.
A thing that's probably worth trying is using regular lump charcoal with a fan controller. I think the Smoke Trails guy did something similar with his Oklahoma Joe at higher temperatures.
If you don't run a woodstove hot enough, it builds up Creosote in the Chimney quickly especially with wet wood. Maybe that is the stuff lining your smoker. If it is, it can cause a Chimney fire when you run a hot fire later on.
I used to do this method by accident without matchlight or lighter fluid. Many years ago before I owned uds or stick burners I used a regular Weber grill, put the charcoal & wood on 1 side, then with a little gadget I bought that had a rubber air tube & fan blowing air through the tube. I would set it to 200 -225 degrees. It would take longer but the brisket & ribs were good. I prefer my UDS & stick burners but this method produced good tasty meat too 😂
I’ve done brisket low and slow on my insulated barrels smoker. I try to keep it around 205 till about 145 internal. Then switch it to 275-325 till the wrap around 160. Then 250-275 till done.
I never ever ever let it get dirty smoke. I start my fire hrs before I need it so I can get clean smoke at that temp.
If I have to add coals or wood which was rare I would pull the meat till the smoke was clean. Dirty smoke ruins the meat
I’ve been grilling with with kingsford almost 30yrs & when you use lighter fluid never put your meat on the bricks until they are white..even using wood the bricks will catch the wood on fire..but never put your meat on bricks with fluid until they burn white
Probably isn't comparable in flavor, but I smoke briskets over night at 220 in a pellet grill. They're almost always at the perfect spot to wrap first thing in the morning, and I finish in the oven. I haven't noticed a need to spritz with anything during the cook, so I'm not missing anything there.
I tried cold coming a brisket earlier this summer, my method was using smoke tubes, i cold smoked it for 10 hours, and then an additional 18 hours as how i normally smoke brisket, it turned out perfect, maybe 10 hours to start was a little too much though
i'm not by any means a BBQ expert so i didnt know how long to start with, maybe next time i will try 8 hours, see how that turns out, i didnt want to use any heat at all, all i wanted was to get the smoke into the meat, then begin to smoke brisket as i always do, which is 15 hours to 18
I started a brisket on an offset cabinet smoker and got drunk and passed out. The temp outside was about 40 degrees. I fell asleep woke up the next morning and finished the cook but was so juicy and tender and the flavor was excellent. There was a welding crew from Texas said it was the best brisket they ever had
Love how honest you are even with the mistakes
I been using this method on my bullet smokers for years. I use regular charcoal and a fire starter. light up the middle and walk away.
Great video. And bravo for trying it again, and being honest in how it works for you.
I wonder how this would work in a pellet Grill…
Jeremy, you need a Bluetooth or WiFi fan system for your firebox that has a PID temperature thermocouple in the pit itself. Being able to close the system shut the entire way and having the option to monitor the temperature the entire way could've been really useful for something like this. Also, a rotisserie offset smoker would've definitely done a better job regulating temperatures and what not.