As someone with a PhD in Chemistry, this video made me so happy. Fatty acid compositions, understanding boiling points and pH, protein denaturing... plus BBQ!!!
I am a chemistry teacher and think I will have my students watch this video as an bonus point activity where they need to identify and explain the relationships between what Jeremy mentions and what we have learned in class!
As someone with a PhD in physics, and 35 years of BBQ experience smoking Texas Brisket, I can tell you 275 degrees is way to hot to run your pit. Lower in way done to 220 of even less and put 16 to 18 hours of smoke on it. It ill come out fork tender and have a nice Smokey bark on it. You ill also get a beautiful deep red smoke ring that is to die for.
@@randywhite6468 I feel every smoker is different. II usually shoot for min 235 with max of 250. I will smoke for 10 hrs then wrap for another 6 with a rest of 2 to 4. All of this depends on the time of year I bbq also as I battle my smoker in the cooler months along with the wind. When smoking I'm also usually smoking other things along with the brisket, turkey, chicken, butt, sausage/keilbasa. If doing fish then I shoot for the coolest temps I can comfortably get
For anyone interested in the boot camp: would you prefer a brisket-only experience, or a full weekend of cooking where we do brisket, pork butts, ribs and chicken?
Mate I want to thank you from the bottom of my heart for making these videos. I'm an Aussie, American BBQ I'd hard to find here. I just bought my first offset smoker and studied this video meticulously along with your fire tutorial and my very first brisket was a smash hit with my mates! I learned it takes lots of micro managing in QLD summer weather (hot and windy) and I just know I will absolutely perfect my second cook after hands on experience plus your expert teachings. Thanks!!!!!
This is the best brisket video I have seen on UA-cam. Not only for the cooking process but the most in depth explanation of how to rest the brisket properly.
I watched this all the way through before I started my brisket. Now I'm starting I've had to jump around to get the highlights again. In case this helps anyone, I made a chapter guide: 0:00 How to trim 7:00 How to season 8:30 Starting temp / what wood 9:00 Putting on the smoker 10:00 Setting up the tallow 12:20 The right size of wood 13:00 3 hrs in, starting to spray, type of spray 15:20 6 hrs in. 16:20 Five things to look for before wrapping 18:00 8 hrs in. 19:00 How to deal with rendered beef tallow 20:00 Time to wrap / How to wrap 23:00 back on the smoker 24:00 ready to come off. 26:00 unwrap, slice and taste!
OK, my the second brisket I've ever done is finished. Huge improvement, HUGE! Thank you for this video, the tips really worked well. Here's how I cooked: Used a Traeger Pellet smoker. Set to 225 Cooked for three hours Set to 250 Cooked and sprayed every hour until it got to 178, by then I judged the fat had rendered well enough. Wrapped and cooked at 250 until it reached 200 internal temp. Pulled out and let rest on the counter in our house until it was at 188. Then I wrapped it in towels and put it in our oven overnight (oven was off). Next day pulled out and tested. The flat is very tender, but it's overcooked and dry. The point is tender and juicy but nothing like your video. Where did I fail above that the flat didn't cook right?
I’m sure you have improved your game, but I’m curious if the point end was towards the stack or the flat? I’m thinking the air might dry it out going out the stack, but if pointed towards the hopper maybe it would be too hot?
Your tips about when to wrap are awesome! As a novice, I always wrapped at 165 and there were definitely times I felt like it was way too early but I did it anyway out of fear lol. Your 5 recommendations are going to be huge for me going forward! Thanks!!
You know you should wrap when you're Bark is kind of set because you're not going to make any more once you wrap, but.... And this is important.... You don't want the outside of your brisket to be hard and crumbly. It's both temperature and air flow / convection which determine the outcome. The more airflow you have the more moisture you'll evaporate off your meat and the lower the meat temperature will be same time. When in doubt ...err to the low side.... I have overslept a few times and ended up with the outside of briskets too hard by the time I got them wrapped. 175 is the upper end. 160 is probably the lower. I start checking when I get over 160. And beware cooking it night time because it looks completely different under lights then it does in sunlight or inside. It can be a lump of charcoal and it will still look kind of brown under a flashlight.
When my fam and friends say bro this is the best brisket you ever cooked, I’ll look up in the sky head nod and say under my breath thank you mad scientist.
Just when you think you've seen all the brisket videos, Jeremy drops a bomb. Very informative. Thanks for sharing a more in depth on the fat rendering and what to look for. I'm getting high praise already but this might be the missing link.
I have made several attempts at producing a good brisket over the years, starting with a Weber (once) and then in my Big Green Egg. I was only happy with the Weber attempt, but I made an excellent one today, after having watched this video. Many aspects were different, e.g. my brisket was 4lbs (we are 2) and I asked for it with bone in, so it was almost 6 inches thick. Also, the green egg dies below 250°F, so I kept it between 270 and 300 throughout. I adhered to the internal temp guidelines for the meat, wrapped it when it reached 180°, took it out when 204 and rested it in a cooler for only 90 mins, because it was supper time. Whole journey was 9hrs plus the 80 mins. I used lump charcoal and added 4 lumps of oak. We made sandwiches using panini bread. We used the meat that resides between the ribs. Fantastic stuff. My attempt probably scores less than 40% in brisket land but I love food and have taste buds. I give my brisket 90%! Thanks again!
I've been smoking brisket a few years now and I have never seen a video so well done with expert information. Literally the best brisket video I've seen. Great job
This is my go to brisket video. I’ve followed this video twice now and both times my briskets have been amazing. Juicy and full of flavor. I love Jeremy’s videos. I also appreciate he’s the last teacher that still uses a stick burner. Everyone else switched to pellet GRILLS. I still love my stick burner and truly appreciate Jeremy staying true.
Can I just say I’ve watched this video at least 10 times. So much wisdom in this video to distill. You inspired me to buy an offset (previously on a pellet smoker). And, the results have been great. You are a true master of your craft. Thank you, thank you, thank you! I can’t tell you how much I appreciate your channel. You have elevated my BBQ game to new levels.
@@philliplocey258 I can definitely notice a difference in the smoke flavor on an offset versus a pellet grill. I have also found that the bark you get on the offset is way better. I've never gotten anything close on a pellet smoker. When I have the time I will use the offset, but if I don't have time to be running out every 15 - 30 minutes during the cook I will use the pellet grill. Offsets are definitely much more labor intensive (but it's a labor of love haha).
So I tried my first brisket yesterday as an experimental try and failed exceptionally. Very discouraged but after watching this video I was able to identify all my mistakes, number 1 being not letting it rest. I find it interesting that I could have let it set over night and re-raise the temperature. also I love the tallow idea very much, thanks for the lesson and will incorporate the training into my next batch. Oh and another take away is the clean smoke, the first brisket was bitter so I will be going for the clean smoke. Thanks again, hope this work.
Agree. Even though there are parallels between a backyard smoker and the fatstack it's good to see the process done on something we're likely to actually have access to.
Great Video! Would really appreciate one more in-depth about trimming. One of my biggest challenges is that every brisket looks different and it's hard to know what to trim and what to leave. Would be great to see something where you bought 2-3 different briskets at Costco and went in-depth about how to trim each of them!
I agree. I always buy costco briskets, and Aaron Franklin apparently removes the deckle and leaves an open cavern where the deckle once was, whereas Jeremy seems to leave the deckle in. I’m afraid that the hard deckle won’t render, so I’ve always removed it, leaving a dubious open cavern where the deckle once was. My briskets have never been quite the same quality as what you get at a TX style bbq, but i’be been able to bring the quality up by adding beef tallow when I wrap
@@tylerscarlett trim all hard fat off-- leave about a quarter inch on top cap.. trim any silver skin off cut edges to uniform thickness.. EVERY BRISKET is different but i just did a 40 dollar one turned out awesome
I'm liking this channel. I found Malcom Reed during Covid. And I love that channel too. Put the two halves together and it's a winner. Malcom talks flavor and dishes, and glosses over his fire management and time. He doesn't leave out important details, he just doesn't go as deep as our host here. This has been a big help, and I'm doing it the hard way on a WSM. I start the fire at 4:00 AM. Trim it the night before, and add our coarse sea salt. Then pepper and seasonings while the fire is warming up at 4:00. I start early enough I can let it set several hours and have it for dinner. I can't wait 12, but I learned to wait about 3 to 4. I need to get an offset. Edit: I did a version of this. I put the trimmings in one of the aluminum pans and put it on the lower level of the WSM. Yes, it was much juicier.
So I used the tallow the first time smoking a brisket after watching and holy cow…phenomenal. The second time I improved on it(believe it or not). I used the trimmings from the brisket to reduce/make my own tallow. After I had the tallow I sautéed garlic and parsley with some Lawry’s and cayenne. So…I used the garlic infused tallow all over as binder and during wrap. So much flavor!
Dude, I watched your how to video from a couple years ago and you have seriously upped your game big time. It was really great a few years ago but now it’s really professional and I love it. Great job dude 🤙
Same thing. Was just youtubing a few things about my offset smoker/BBQ I just got and the other videos I watched all said.. Head over to Mad Scientist BBQ, he's got a great vid about this or about that. This channel really is a "series of how toos" from the fire, to set up, to buying and trimming your brisket precooking... not to mention explaining what "tallow" was ( a term I heard in 2 other videos including the manufacturer of my smoker) ... bur no one e had ever explained what it was or why it's important!
I tried this cook with wage beef tallow and it blew my mind. But the best tip were the 5 things Jeremy looks for when figuring out when to wrap. And the resting tip was spot on. If it cools too much I wrapped the entire paper wrapped brisket in heavy foil and slowly brought it back up to 165-170 dec in an oven set to 190.
Okay I followed most of the instructions from this video and cooked my first 2 brisket over the weekend. Zero left overs and everyone was impressed, i made a few mistakes but overall great brisket. One thing I learned is the longer the cook time the better the brisket comes out and the rest hour is very important.
You are killing it man. I've been a hobby smoker for over 20 years. I always get new tips from you. And when you describe things that took me years to master I'm just nodding my head in agreement.
Such a great explainer, takes his time. Talks well, doesn't skip over parts that new people to BBQ might feel intimidated by. + He seems like a very very nice dude to grab a beer and a bite with! Subscribed obviously. Kind of happy I just now found your channel. Now I still have a lot of videos to explore. Keep it up man, this is awesome!
Same here. Count me in...where do I sign up? Plus, I have the exact same Old Country offset smoker from Academy Sports. Cheers, Jeremy! And thanks for all that you do! -Armando from Houston, TX
It's just as easy to get the same taste with hamburgers by mixing in some beef tallow fat. I've tried it with meatballs, meat loaf, roast beef, steaks, it works on every beef you can think of, not just brisket. It will even make a cheap dried out brisket edible and moist.
I tried this method on a brisket 3 weekends ago and it came out amazingly delicious. This past weekend I used the same method on a 2.5 lb. chuck roast, finished temp was 202 and it was tender and juicy and brought rave reviews from my wife. The smoked Wagyu made all the difference. Thanks for sharing.
I've subscribed to the wrong BBQ channel far too long. This process is amazing and presented very well, easy to follow, understand and replicate. Thanks for the hard work in putting this video together. I hope to achieve this level of culinary art one day.
Jeremy, you have the definitive brisket video on UA-cam now. I smoke meat all the time too. Thank you for this. I’m a central Texas barbecue snob and you nailed it. Seriously. Great job.
Outstanding video. I tried this process incorporating the "smoked" Tallow and the result was amazing. Took my brisket game up a big notch. My family and neighbors thank you.
You should do this or let us know what and how you'd change it for using a Treager. Just inhereted a used one. Been messing with it , want to try our brisket but I'm nervous. Did good jalapeno poppers and tri tip
Sir, I don’t bbq a whole lot. I think I’ve made a brisket once or twice in my life. I ended up here thanks to UA-cams algorithm. When I saw the length of your video I didn’t think I’d finish it. You explain so well and your videos are not boring at all. I cant wait to fire up the smoker as soon as I get home. Thank you. Shout outs from west Texas.
Thanks jeremy, apologies for any mispellings. I have learned how to do BBQ on my offset smoker from you, my pork ribs are amazing since I've been listening and watching you, can't thank you enough for the wisdom you've imparted to me. Amazing!
I followed your instructions on my latest brisket cook and I was floored at how it turned out. It was the most tasty, tender and juicy brisket I cooked yet. Thanks a million this was a huge game changer for me.
Jeremy my guy, I followed all of your advice and after a 10 hour cook and 12 hours of resting time.... the results were incredible! Tender, juicy and just all around fantastic. The flat was unfortunately overcooked but that just means room for improvement. Really appreciate your videos! Thanks bro
Happy Thanksgiving to you and your family Jeremy. Just completed my 3rd brisket ever following your guide and I gotta say it turned out fantastic thanks to you! Keep up those kick ass videos bud, thank you!
I've been classicly trained line cook/chef my entire adulthood. I was trained to season the dog s*** out of meat before smoking for bark purposes. But I agree you you Jeremy. I've been throwing down bbq as my hobby for the last few months and I have found that just salt and pepper is the way to go. I appreciate you chef. You break down the science and make it easy for the beginners but you really fine tune things for guys like me with experience. Knowing the reactions behind the process makes your execution easier. Keep em coming man.
I just made my first brisket this week. It turned out really well, but I could have done a much better job of trimming. I think a more detailed video on trimming a brisket would really help.
@@MarkWomack11 Yes.. about damn near everything. If there is anything you don't believe, because you don't fact check... Tag me with your questions. I have sourced .gov links backing 99.5% of everything he has ever claimed. Facts are out there. people don't like to believe Reality is stranger and more unfortunate than fiction most of the time. People love living under their safe rocks.
Jeremy I’d love to see you use a pellet grill and make a video series on best way to cook a brisket on one. I think the viewership is significantly larger than offsets and could be huge!!
He makes subtle suggestions about pellets, but it's really pretty much the same. Just focus on the resting times and the spritzing solutions. AND, ABOVE ALL ELSE, Watch out for that Billowy, God Awful White SMOKE!!! That in itself will KILL any enjoyment of a damn good brisket!!
I've recently stumbled on the channel and have loved everything I've watched so far. Today I am trying my first brisket with the wagyu beef tallow and I can't wait to try the results. Thanks for passing on all the knowledge!
Great instructional video. Love how you incorporated your earlier discovery of Wagyu tallow as a brisket additive. I like your advice of an 8-12 hour rest. Those 4 hours of leeway will help me plan the timing of my cooks better.
@@davo912 Did you even watch his first video's about using beef tallow? A real man is honest and up front from the beginning just like he was when he made his first video about using tallow. A real man can admit when he's wrong too.
@@davo912 He never claimed to be the person to discover the use of tallow. All he stated was that he believed that it was what Franklin's was using to make there briskets so good. So he did an experiment to test it himself. Not real sure where you're getting this he claims he is the sole discover of the use of tallow from. Texicana BBQ did a video on tallow and how to make and use it just as Mad Scientist has done. Maybe you should go back and re watch some of the videos.
I’m a Texas boy, been smoking brisket since I was a kid, just watched you out of curiosity, and everything you demonstrated is on point. I don’t think you need smoked tallow to make an amazing smoked brisket though. Great job though!
Jeremy, I LOVE your Alex Jones impressions! 🤣 But also, thanks for the amazing videos. For a newbie like me, these are my barbecuer’s bible. You are the man. Thank you so much.
I’d like to see a video of you doing just a point and or just a flat. I’ve been doing just points since that’s all my butcher has had lately and also because it’s a lot nice for just me and one other person. Thanks!
Frustrating for me as well, all the markets around here sell half-briskets. (Closer to a third, in truth.) Even the Farmer's Market does this. Trying to figure out the relative times for a pre-trimmed point is maddening. (Yes, I know times are approximate. But still, you don't want to leave guests staring at food they think is ready.)
You guys should try being into BBQ, living in Sweden! It's not only hard to find a good smoker, it's also very difficult to find the right cuts of meat over here. Basically, the standard way to butcher is different here. Finding a full packer brisket is very hard..! And to top it off, meat is much more expensive... 😥
I would be incredibly interested in personal training on offset smoking. Your videos are invaluable, and a 16 hour training session would be worth any amount of money. If you have a hotel nearby, I'd totally take time to come to you. Your videos are priceless.
@@leonzhang7821 for me it's the fire management. I never split my logs small enough, I've just recently learned, so I've had a wicked time controlling my temp. It's nit so much about the brisket, it's about the proper use of the offset smoker.
Just wanted to say that this was my third time smoking a brisket, but by far the best experience. The tips and advice in this video are top notch. Especially the tips on what to look for prior to wrapping, and how to approach the rest period. I was so happy with the results and helped make a family event perfect. Thank you so much @MadScientistBBQ
The reason I trust this guy is because his cheeks don’t lie. His happiness can’t be faked, the way he increasingly blushed through the tasting is unmistakable.
I love, love your videos!! You changed my perspective on sticking to the 165 wrap and cooking to 203 ways I've usually go by. I often noticed in the past that I did not like the color nor was it tender enough for me. Your explanation really helped me understand that cooking to 165 is more of a guideline than a law. Thank you so much!
@madscientistbbq l just want to say thank you. In the next few weeks, I'll be smoking my first brisket ever. As a noob at just basic grilling... smoking anything felt absolutely daunting. Your videos have given me the info necessary to make a real attempt at it. Gonna make a few runs on my smoker to see what temps i can manage consistently while we look around for a store that sells a brisket (here where we live its not as common to find as bavk in Texas where thenwife is from). Thank you for all of the knowledge and for the links to recommended items so i could support your channel monitsrily.. even if it's in a small way.
That's awesome. Just one question: from what I've got, you suggested to cook the meat fat side up. How can I spray then with the beer/acv solution only the meat avoiding the fat? Thanks a lot
Awesome video! Thanks. I used your methods for my 1st time. I hope it turns out. It looks pretty good. I will be doing a 6 hour rest after a 12 hour cook. Question, is there any reason, other than for presentation, why we couldn't cut the whole brisket separating the flat and point, allowing us to cook them independently and being able to adjust for their individual characteristics?
@Mad Scientist BBQ I've been able to get some pretty flavorful and juicy briskets going! One thing that always freaks me out is that more often than not the internal temp will be hitting 185+ before the fat is rendering as well as yours. I've tried cooking hotter at 275 or longer at 225 and it doesn't seem to make a difference. Any thoughts? Thanks!
Smoked a 16 pound brisket last night for today’s family gathering and followed all your steps. It turned out so juicy and tender, you could pull it apart with a fork! It was a complete success and absolutely the best brisket we’ve ever eaten! Thanks so much for sharing your expertise!
I don't think much change is needed. He said on his larger offset he would cook hotter, so given the size of the WSM I'd say he would keep it right at 225. For his clean smoke tip, it is obviously super important the type of charcoal used. Absolutely no self starting charcoal or the likes. And no lighter fluid obviously. Those are my takeaways and assumptions from this video alone, though would 100% love to hear his thoughts! Who knows, maybe he's only ever used an offset so wouldn't know what tips to give without trying out out
Say I cook a brisket all day to be eaten at dinner the following day. After the cooler rest, is it better to keep the brisket in an oven warmer (about 150 degrees), or put in the refrigerator until it's time to warm back up in the oven? Last time I put in the fridge overnight because I was afraid it would dry out if I kept it warm for 18 hours.
gotta be careful with holding in an oven (unless it's turned off). holding at 170 will keep cooking it, and is too hot for long term resting. I've learned how to hack my oven to lower the hold temperature to 140 degrees. (mimicks the Alto Sham holders that Franklin uses. Also put a pan of water in the oven and you can hold a brisket safely for the 12 hours and not worry about it going below the safe zone.
5 minutes into video. You just answered 2 question that have been damn near impossible for me to find online: what muscles in humans are equivalent to the brisket, and which way does it face? Can already tell this video is going to be freakin awesome.
Was just looking for the question/answer, thank you! Also as far as smoker temp goes, did you keep the smoker at 250-275 after the wrap? Can’t wait for my first attempt at this perfect brisket!
I was wondering the same thing. Time to reach 203 after wrap and if the temperature stayed the same. Also, how long after taking it out did you let it rest to reach 185 degrees before placing into the cooler?
As a person who has failed and succeeded at cooking good briskets. This is one of the better narrated versions on how to cook a brisket in my honest opinion.
Turned out amazing. Question about resting. I was pushed for time. On the bge at 730p @225, wrapped at 330, pulled at 1130a @ 203. Cooled at room temp to 177 rewrapped with smoked tallow in magic paper and into small igloo with a few wife-approved old towels (small amount of air, cooler maybe 2/3 full of meat and towels). Pulled it out to slice at 330, 4 hours rest, and thermapen read 127, had to throw it in oven for ~30 minutes to get up to 140 and serve. That's fine but if I time it differently and plan for an 8 hour rest, story would be different... Without a commercial meat warmer, what's a technique to allow an 8 hour rest and not have to bake your brisket for an hour at slicing time to get back to 140?
I put mine still wrapped in side a Garbage bag then inside a Colman cooler and I put a Carhartt coat over it. Also I warm the cooler up first with hot water before I put the brisket in.. you can use a coat towels blankets.
As someone with a PhD in Chemistry, this video made me so happy. Fatty acid compositions, understanding boiling points and pH, protein denaturing... plus BBQ!!!
Thanks! My professors would be proud that I’m not doing a disservice to my chemistry degree 😉
@Data Fix bruh lol
I am a chemistry teacher and think I will have my students watch this video as an bonus point activity where they need to identify and explain the relationships between what Jeremy mentions and what we have learned in class!
As someone with a PhD in physics, and 35 years of BBQ experience smoking Texas Brisket, I can tell you 275 degrees is way to hot to run your pit. Lower in way done to 220 of even less and put 16 to 18 hours of smoke on it. It ill come out fork tender and have a nice Smokey bark on it. You ill also get a beautiful deep red smoke ring that is to die for.
@@randywhite6468 I feel every smoker is different. II usually shoot for min 235 with max of 250. I will smoke for 10 hrs then wrap for another 6 with a rest of 2 to 4. All of this depends on the time of year I bbq also as I battle my smoker in the cooler months along with the wind. When smoking I'm also usually smoking other things along with the brisket, turkey, chicken, butt, sausage/keilbasa. If doing fish then I shoot for the coolest temps I can comfortably get
For anyone interested in the boot camp: would you prefer a brisket-only experience, or a full weekend of cooking where we do brisket, pork butts, ribs and chicken?
ALL OF THE ABOVE BRO!!!
A good bbq master is well rounded. My vote is for the smorgus board!
Full would make the best use of time... similar to pro comp style... that would be awesome!
Brisket only and then apply what we've learned to other meats as well?
Everything! Wouldn’t care how long it took!
One of the most well presented and engaging "how to" videos i have seen on UA-cam.
Why doesn't the wind kick up and blow the butcher paper off the table like it would me? Excellent video. Thank you.
Lmao facts
I'd use something as a wind block. Even if it's a piece old plywood. Where there's a will there is a way.
Every time 🤣
Sometimes, I spritz the paper with the apple cider vinegar so it’s softer to work with, heavier and doesn’t blow around.
He’s secretly inside of a warehouse lol
Your brief explanations of the science behind some of the “whys” are really enjoyable. You could easily turn into the “Good Eats” of BBQ/smoking.
I appreciate it
except mr Good Eats has a culinary background and training..big difference and service real world people food for a living
For BBQ I come here, for everything else I go to Adam Ragusea. Both are phenomenal.
@@MadScientistBBQ have a link to those gloves?
B6 3by3 33e3h
Mate I want to thank you from the bottom of my heart for making these videos. I'm an Aussie, American BBQ I'd hard to find here. I just bought my first offset smoker and studied this video meticulously along with your fire tutorial and my very first brisket was a smash hit with my mates! I learned it takes lots of micro managing in QLD summer weather (hot and windy) and I just know I will absolutely perfect my second cook after hands on experience plus your expert teachings. Thanks!!!!!
I'm getting ready to do my first one too. I'm digging seeing another newbie using this video. Happy smokes!
That's awesome. Sounds like you are ready to go piss off some vegans. Do well
Hope it's been going well for ya!
This is the best brisket video I have seen on UA-cam. Not only for the cooking process but the most in depth explanation of how to rest the brisket properly.
I've cooked a lot of Brisket (30 yrs) and tasted some from the best, this rates up there. The joy of knowing you've nailed it, winning.
I watched this all the way through before I started my brisket. Now I'm starting I've had to jump around to get the highlights again. In case this helps anyone, I made a chapter guide:
0:00 How to trim
7:00 How to season
8:30 Starting temp / what wood
9:00 Putting on the smoker
10:00 Setting up the tallow
12:20 The right size of wood
13:00 3 hrs in, starting to spray, type of spray
15:20 6 hrs in.
16:20 Five things to look for before wrapping
18:00 8 hrs in.
19:00 How to deal with rendered beef tallow
20:00 Time to wrap / How to wrap
23:00 back on the smoker
24:00 ready to come off.
26:00 unwrap, slice and taste!
OK, my the second brisket I've ever done is finished. Huge improvement, HUGE! Thank you for this video, the tips really worked well.
Here's how I cooked:
Used a Traeger Pellet smoker. Set to 225
Cooked for three hours
Set to 250
Cooked and sprayed every hour until it got to 178, by then I judged the fat had rendered well enough.
Wrapped and cooked at 250 until it reached 200 internal temp.
Pulled out and let rest on the counter in our house until it was at 188. Then I wrapped it in towels and put it in our oven overnight (oven was off).
Next day pulled out and tested.
The flat is very tender, but it's overcooked and dry. The point is tender and juicy but nothing like your video. Where did I fail above that the flat didn't cook right?
Doing God's work
I’m sure you have improved your game, but I’m curious if the point end was towards the stack or the flat? I’m thinking the air might dry it out going out the stack, but if pointed towards the hopper maybe it would be too hot?
@@craigchatterton4164 Pellet smokers do not create clean smoke. I do not recommend them at all.
Your tips about when to wrap are awesome! As a novice, I always wrapped at 165 and there were definitely times I felt like it was way too early but I did it anyway out of fear lol. Your 5 recommendations are going to be huge for me going forward! Thanks!!
You know you should wrap when you're Bark is kind of set because you're not going to make any more once you wrap, but.... And this is important.... You don't want the outside of your brisket to be hard and crumbly. It's both temperature and air flow / convection which determine the outcome. The more airflow you have the more moisture you'll evaporate off your meat and the lower the meat temperature will be same time. When in doubt ...err to the low side.... I have overslept a few times and ended up with the outside of briskets too hard by the time I got them wrapped. 175 is the upper end. 160 is probably the lower. I start checking when I get over 160. And beware cooking it night time because it looks completely different under lights then it does in sunlight or inside. It can be a lump of charcoal and it will still look kind of brown under a flashlight.
When my fam and friends say bro this is the best brisket you ever cooked, I’ll look up in the sky head nod and say under my breath thank you mad scientist.
Bro I just pulled the same exact thing for my aunts funeral just yesterday. Thank you so much for the content cause this actually saved my ass lol.
That Alex Jones was top tier 😂
Was absolutely not expecting that. Got me good 😂
@@econgator6153 fuckin' same
I was about to ask which part, then waited a few minutes more and I heard it. Fucking great. LOL
Just when you think you've seen all the brisket videos, Jeremy drops a bomb. Very informative. Thanks for sharing a more in depth on the fat rendering and what to look for. I'm getting high praise already but this might be the missing link.
Hell that's not a Bomb, it's a Meteor.. Give the brother some props !!
wow
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First BBQ vid I’ve watched on UA-cam that didn’t try to sell me a rub. 🙏 thank you
Right? Especially when it's just a basic rub. Anyone can make a stellar rub.
All the good channels just tell you to use salt and pepper
He’s selling the wagyu beef tallow and I would highly suggest purchasing yourself some. It’s amazing
Just tallow
@@mofamba I agree, the wagyu tallow is amazing and versatile.
I have made several attempts at producing a good brisket over the years, starting with a Weber (once) and then in my Big Green Egg. I was only happy with the Weber attempt, but I made an excellent one today, after having watched this video. Many aspects were different, e.g. my brisket was 4lbs (we are 2) and I asked for it with bone in, so it was almost 6 inches thick. Also, the green egg dies below 250°F, so I kept it between 270 and 300 throughout. I adhered to the internal temp guidelines for the meat, wrapped it when it reached 180°, took it out when 204 and rested it in a cooler for only 90 mins, because it was supper time. Whole journey was 9hrs plus the 80 mins. I used lump charcoal and added 4 lumps of oak. We made sandwiches using panini bread. We used the meat that resides between the ribs. Fantastic stuff. My attempt probably scores less than 40% in brisket land but I love food and have taste buds. I give my brisket 90%! Thanks again!
Ok now I'm a huge fan after seeing the Alex Jones impression. That alone is worth the sub
The globalist steak worshippers are trying to use chemicals to turn the brisket gay
I had to stop the video (don’t worry, I’m at a stop light while doing this) and comment just for that. Great! Subscribed.
Lol same
@@charlesfisher3983 lol spot on
@@charlesfisher3983😂😂🤣
I've been smoking brisket a few years now and I have never seen a video so well done with expert information. Literally the best brisket video I've seen. Great job
This is my go to brisket video. I’ve followed this video twice now and both times my briskets have been amazing. Juicy and full of flavor. I love Jeremy’s videos. I also appreciate he’s the last teacher that still uses a stick burner. Everyone else switched to pellet GRILLS. I still love my stick burner and truly appreciate Jeremy staying true.
Can I just say I’ve watched this video at least 10 times. So much wisdom in this video to distill. You inspired me to buy an offset (previously on a pellet smoker). And, the results have been great. You are a true master of your craft. Thank you, thank you, thank you! I can’t tell you how much I appreciate your channel. You have elevated my BBQ game to new levels.
Question, honest opinion, considerable difference in flavor/ smoke in offset compared to pellet?
@paint - nudge - i'd like to know this answer as well
@@philliplocey258 I can definitely notice a difference in the smoke flavor on an offset versus a pellet grill. I have also found that the bark you get on the offset is way better. I've never gotten anything close on a pellet smoker. When I have the time I will use the offset, but if I don't have time to be running out every 15 - 30 minutes during the cook I will use the pellet grill. Offsets are definitely much more labor intensive (but it's a labor of love haha).
My Traeger grill has a recipe for 15 hour brisket smoke that achieves rave reviews.
What brand off-set did you end up with?
You just make everything make sense. Thanks for that. I don’t care what anyone says, you’re a great teacher. Much love from Warman SK, Canada.
So I tried my first brisket yesterday as an experimental try and failed exceptionally. Very discouraged but after watching this video I was able to identify all my mistakes, number 1 being not letting it rest. I find it interesting that I could have let it set over night and re-raise the temperature. also I love the tallow idea very much, thanks for the lesson and will incorporate the training into my next batch. Oh and another take away is the clean smoke, the first brisket was bitter so I will be going for the clean smoke. Thanks again, hope this work.
I like that you went back to the Brazos for this one!
Agree. Even though there are parallels between a backyard smoker and the fatstack it's good to see the process done on something we're likely to actually have access to.
Great Video! Would really appreciate one more in-depth about trimming. One of my biggest challenges is that every brisket looks different and it's hard to know what to trim and what to leave. Would be great to see something where you bought 2-3 different briskets at Costco and went in-depth about how to trim each of them!
I agree. I always buy costco briskets, and Aaron Franklin apparently removes the deckle and leaves an open cavern where the deckle once was, whereas Jeremy seems to leave the deckle in. I’m afraid that the hard deckle won’t render, so I’ve always removed it, leaving a dubious open cavern where the deckle once was. My briskets have never been quite the same quality as what you get at a TX style bbq, but i’be been able to bring the quality up by adding beef tallow when I wrap
@@tylerscarlett trim all hard fat off-- leave about a quarter inch on top cap.. trim any silver skin off cut edges to uniform thickness.. EVERY BRISKET is different but i just did a 40 dollar one turned out awesome
I'm liking this channel. I found Malcom Reed during Covid. And I love that channel too. Put the two halves together and it's a winner. Malcom talks flavor and dishes, and glosses over his fire management and time. He doesn't leave out important details, he just doesn't go as deep as our host here. This has been a big help, and I'm doing it the hard way on a WSM. I start the fire at 4:00 AM. Trim it the night before, and add our coarse sea salt. Then pepper and seasonings while the fire is warming up at 4:00. I start early enough I can let it set several hours and have it for dinner. I can't wait 12, but I learned to wait about 3 to 4. I need to get an offset. Edit: I did a version of this. I put the trimmings in one of the aluminum pans and put it on the lower level of the WSM. Yes, it was much juicier.
So I used the tallow the first time smoking a brisket after watching and holy cow…phenomenal. The second time I improved on it(believe it or not). I used the trimmings from the brisket to reduce/make my own tallow. After I had the tallow I sautéed garlic and parsley with some Lawry’s and cayenne. So…I used the garlic infused tallow all over as binder and during wrap. So much flavor!
Good idea.
Dude, I watched your how to video from a couple years ago and you have seriously upped your game big time. It was really great a few years ago but now it’s really professional and I love it. Great job dude 🤙
it's the love of the cook, no doubt
I watched this video 12x
It's my first brisket BBQ attempt.
There's so much information packed into 33 minutes. Great job and thank you!
Same thing. Was just youtubing a few things about my offset smoker/BBQ I just got and the other videos I watched all said.. Head over to Mad Scientist BBQ, he's got a great vid about this or about that. This channel really is a "series of how toos" from the fire, to set up, to buying and trimming your brisket precooking... not to mention explaining what "tallow" was ( a term I heard in 2 other videos including the manufacturer of my smoker) ... bur no one e had ever explained what it was or why it's important!
I tried this cook with wage beef tallow and it blew my mind. But the best tip were the 5 things Jeremy looks for when figuring out when to wrap. And the resting tip was spot on. If it cools too much I wrapped the entire paper wrapped brisket in heavy foil and slowly brought it back up to 165-170 dec in an oven set to 190.
Okay I followed most of the instructions from this video and cooked my first 2 brisket over the weekend. Zero left overs and everyone was impressed, i made a few mistakes but overall great brisket. One thing I learned is the longer the cook time the better the brisket comes out and the rest hour is very important.
You are killing it man. I've been a hobby smoker for over 20 years. I always get new tips from you. And when you describe things that took me years to master I'm just nodding my head in agreement.
What an amazing channel! I love, love, love how super thorough your explanations are. Never change that.
I love the 5 tips on when to wrap! Keep the awesome and well tested techniques coming!
Such a great explainer, takes his time. Talks well, doesn't skip over parts that new people to BBQ might feel intimidated by. + He seems like a very very nice dude to grab a beer and a bite with! Subscribed obviously. Kind of happy I just now found your channel. Now I still have a lot of videos to explore. Keep it up man, this is awesome!
33 minutes...worth every minute.
Thank you for your service
2x speed.
Agreed
I didn't realize it was 33 min, I was having so much fun! It felt like 5 min.
@@Kylroyboi LOL...set it to .5 speed and he sounds like a slobbering drunk fix'n to throw up on the dam thing.
I would be down to camp out for 16 hours and eat brisket. Learning fire management and feel would be super helpful.
Thanks!!
Same here. Count me in...where do I sign up? Plus, I have the exact same Old Country offset smoker from Academy Sports. Cheers, Jeremy! And thanks for all that you do!
-Armando from Houston, TX
I'm down as well, count me in!
@@arueda32 I'm looking into an offset soon. Would your recommend that one?? So many options!
@@thearsenal5537 absolutely. Very legit. $1k
It's just as easy to get the same taste with hamburgers by mixing in some beef tallow fat. I've tried it with meatballs, meat loaf, roast beef, steaks, it works on every beef you can think of, not just brisket. It will even make a cheap dried out brisket edible and moist.
I tried this method on a brisket 3 weekends ago and it came out amazingly delicious. This past weekend I used the same method on a 2.5 lb. chuck roast, finished temp was 202 and it was tender and juicy and brought rave reviews from my wife. The smoked Wagyu made all the difference. Thanks for sharing.
I've subscribed to the wrong BBQ channel far too long. This process is amazing and presented very well, easy to follow, understand and replicate. Thanks for the hard work in putting this video together. I hope to achieve this level of culinary art one day.
I have watched this over and over and over again. Thank you Jeremy
Jeremy, you have the definitive brisket video on UA-cam now. I smoke meat all the time too. Thank you for this. I’m a central Texas barbecue snob and you nailed it. Seriously. Great job.
TEXAS STYLE is what he did-- He nailed IT -
Outstanding video. I tried this process incorporating the "smoked" Tallow and the result was amazing. Took my brisket game up a big notch. My family and neighbors thank you.
You should do this or let us know what and how you'd change it for using a Treager. Just inhereted a used one. Been messing with it , want to try our brisket but I'm nervous. Did good jalapeno poppers and tri tip
Kudos on the channel Jeremy! It’s gotten so good over the years. It’s obvious you’ve worked really hard.
Wow thanks. I appreciate it and it means a lot
This is by far the best brisket I've ever eaten! I have first hand tasted Jeremy's brisket and nothing else compares, even brisket from Austin TX,
Sir, I don’t bbq a whole lot. I think I’ve made a brisket once or twice in my life. I ended up here thanks to UA-cams algorithm. When I saw the length of your video I didn’t think I’d finish it. You explain so well and your videos are not boring at all. I cant wait to fire up the smoker as soon as I get home. Thank you. Shout outs from west Texas.
This was the best brisket video I watched. You are like a brisket scientist. Love the fast paced, informative, and super detailed guide!
When he was squeezing it, it literally made my mouth water...
Thanks jeremy, apologies for any mispellings. I have learned how to do BBQ on my offset smoker from you, my pork ribs are amazing since I've been listening and watching you, can't thank you enough for the wisdom you've imparted to me. Amazing!
I would love a step by step 16 hour walkthrough!
Damn 33 min vid gunna need some beers for this one
Haha hopefully it’s informative
I thought the same and now I’m like “more!!!”
I thought the same, great vid. 3beers later. 🙌
This entire video was elevated by that inexplicable change over at 27:45 😂😂😂 kudos for including that!
I've watched this video three times, and I'm about to start my first brisket tonight. Thanks for the video
how did it turn out?
@@casethompson9504 it was a wagyu brisket from snake river farms, and it was the best brisket I've ever had.
@@Antoniobrady hell yeah dude cheers
I followed your instructions on my latest brisket cook and I was floored at how it turned out. It was the most tasty, tender and juicy brisket I cooked yet. Thanks a million this was a huge game changer for me.
This is my go to video every time I do a brisket. Your channel is a game changer!
Would love to see you cook a brisket on a non offset smoker, something like a Weber Smokey Mountain?
come on man, that's just mean and wrong.
Just smoked a brisket your way and it came out amazing, best video on UA-cam period! Thank you so much!!!!!!!! 🍖 🥩 🐄 🥞
THE best, most informative, easiest to watch cooking video of any type that I have ever watched on YT. And I've watched PLENTY of them!
Jeremy my guy, I followed all of your advice and after a 10 hour cook and 12 hours of resting time.... the results were incredible! Tender, juicy and just all around fantastic. The flat was unfortunately overcooked but that just means room for improvement. Really appreciate your videos! Thanks bro
Happy Thanksgiving to you and your family Jeremy. Just completed my 3rd brisket ever following your guide and I gotta say it turned out fantastic thanks to you! Keep up those kick ass videos bud, thank you!
I've been classicly trained line cook/chef my entire adulthood. I was trained to season the dog s*** out of meat before smoking for bark purposes. But I agree you you Jeremy. I've been throwing down bbq as my hobby for the last few months and I have found that just salt and pepper is the way to go. I appreciate you chef. You break down the science and make it easy for the beginners but you really fine tune things for guys like me with experience. Knowing the reactions behind the process makes your execution easier. Keep em coming man.
I just made my first brisket this week. It turned out really well, but I could have done a much better job of trimming. I think a more detailed video on trimming a brisket would really help.
Every time i watch you, you turn me into Mr. Rogers becuse i want to be your neighbor. AWESOME VIDEO AS ALWAYS!!!!
You just aged yourself with that comment. And well I guess I just did the same with my reply! ;-)
27:45 lol his conspiracies are wild, spot on voice too
Yet he gets proven right 10 years later
@@Journey_of_Abundance about....the frogs?
@@MarkWomack11 He was right about the frogs. Technically they weren’t gay, they had both genitals.
@@MarkWomack11 Yes.. about damn near everything. If there is anything you don't believe, because you don't fact check... Tag me with your questions. I have sourced .gov links backing 99.5% of everything he has ever claimed. Facts are out there. people don't like to believe Reality is stranger and more unfortunate than fiction most of the time. People love living under their safe rocks.
Jeremy I’d love to see you use a pellet grill and make a video series on best way to cook a brisket on one. I think the viewership is significantly larger than offsets and could be huge!!
Hahaha! Pellet smokers are trash. Step up your game to the real deal.
@@fizoust2 oh we got a badass over here. Everyone clap 😂
He makes subtle suggestions about pellets, but it's really pretty much the same. Just focus on the resting times and the spritzing solutions. AND, ABOVE ALL ELSE, Watch out for that Billowy, God Awful White SMOKE!!! That in itself will KILL any enjoyment of a damn good brisket!!
@@TMJ32 have fun making your food with processed chemicals that my kids hamster takes a s$*t on.
@@fizoust2 👏🏻 here you go badass. Feel cooler now? LOL
I've recently stumbled on the channel and have loved everything I've watched so far. Today I am trying my first brisket with the wagyu beef tallow and I can't wait to try the results. Thanks for passing on all the knowledge!
Just in time for Memorial day weekend !
I come back to this video EVERY time I get ready to smoke a brisket. They need to let you do multiple likes!!
I was sold before the Alex Jones impression, but damn, that was perfect
Secured my subscription.
He said Alex Jones 🤣🤣🤣
@@senorchavez9118 by7h6. B. The 4g5
Great instructional video. Love how you incorporated your earlier discovery of Wagyu tallow as a brisket additive. I like your advice of an 8-12 hour rest. Those 4 hours of leeway will help me plan the timing of my cooks better.
👍🏻
HIS EARLY DISCOVERY? he needs to be a man and tell the truth..HE DISCOVERED NOTHING...tallow is nothing new.
@@davo912 Did you even watch his first video's about using beef tallow? A real man is honest and up front from the beginning just like he was when he made his first video about using tallow. A real man can admit when he's wrong too.
@@thomas5495 Honest about what....he made himself out as the person that did this big discovery about the tallow..WHICH HE WASNT ....Texicana BBQ..
@@davo912 He never claimed to be the person to discover the use of tallow. All he stated was that he believed that it was what Franklin's was using to make there briskets so good. So he did an experiment to test it himself. Not real sure where you're getting this he claims he is the sole discover of the use of tallow from. Texicana BBQ did a video on tallow and how to make and use it just as Mad Scientist has done. Maybe you should go back and re watch some of the videos.
I’m a Texas boy, been smoking brisket since I was a kid, just watched you out of curiosity, and everything you demonstrated is on point.
I don’t think you need smoked tallow to make an amazing smoked brisket though.
Great job though!
I have been waiting for an updated brisket video. So excited to watch this when I get home on the big screen 🙌
Jeremy, I LOVE your Alex Jones impressions! 🤣
But also, thanks for the amazing videos. For a newbie like me, these are my barbecuer’s bible.
You are the man. Thank you so much.
Trump Won!
The most in-depth and explanatory grilling video I've seen to date. You give me the confidence to tackle this myself
I’d like to see a video of you doing just a point and or just a flat. I’ve been doing just points since that’s all my butcher has had lately and also because it’s a lot nice for just me and one other person. Thanks!
Frustrating for me as well, all the markets around here sell half-briskets. (Closer to a third, in truth.) Even the Farmer's Market does this. Trying to figure out the relative times for a pre-trimmed point is maddening. (Yes, I know times are approximate. But still, you don't want to leave guests staring at food they think is ready.)
You guys should try being into BBQ, living in Sweden! It's not only hard to find a good smoker, it's also very difficult to find the right cuts of meat over here. Basically, the standard way to butcher is different here. Finding a full packer brisket is very hard..! And to top it off, meat is much more expensive... 😥
I would be incredibly interested in personal training on offset smoking. Your videos are invaluable, and a 16 hour training session would be worth any amount of money. If you have a hotel nearby, I'd totally take time to come to you. Your videos are priceless.
LOL-- Brisket is easy trim season smoke wrap rest slice eat-
Making brisket is easy. Perfecting takes effort. You simply need a few years of experience
@@leonzhang7821 for me it's the fire management. I never split my logs small enough, I've just recently learned, so I've had a wicked time controlling my temp. It's nit so much about the brisket, it's about the proper use of the offset smoker.
@@leonzhang7821 please watch my short video the instructions are spot 👌I made another one yesterday it was like tender prime rib
@@MorbidSloth628 soak the wood in water use charcoal for the heat source add about 3 4 inch chunks every hour
Just wanted to say that this was my third time smoking a brisket, but by far the best experience. The tips and advice in this video are top notch. Especially the tips on what to look for prior to wrapping, and how to approach the rest period. I was so happy with the results and helped make a family event perfect. Thank you so much @MadScientistBBQ
Dude the impersonations are hilarious lol
The reason I trust this guy is because his cheeks don’t lie. His happiness can’t be faked, the way he increasingly blushed through the tasting is unmistakable.
I love, love your videos!! You changed my perspective on sticking to the 165 wrap and cooking to 203 ways I've usually go by. I often noticed in the past that I did not like the color nor was it tender enough for me. Your explanation really helped me understand that cooking to 165 is more of a guideline than a law. Thank you so much!
That’s a great Alex Jones.
Lol, that was so good, I was waiting for him to talk about gay frogs and foil helmets.
agreed!
Highly recommend "Knowledge Fight" podcast if you like people making fun of Alex Jones
even better in 2x
I always thought it was Jesse Ventura.
I want the all day class. Maybe allow us to smoke our own at the same time. "Weekender BBQ"
@madscientistbbq l just want to say thank you. In the next few weeks, I'll be smoking my first brisket ever. As a noob at just basic grilling... smoking anything felt absolutely daunting. Your videos have given me the info necessary to make a real attempt at it. Gonna make a few runs on my smoker to see what temps i can manage consistently while we look around for a store that sells a brisket (here where we live its not as common to find as bavk in Texas where thenwife is from).
Thank you for all of the knowledge and for the links to recommended items so i could support your channel monitsrily.. even if it's in a small way.
That's awesome. Just one question: from what I've got, you suggested to cook the meat fat side up. How can I spray then with the beer/acv solution only the meat avoiding the fat? Thanks a lot
Along the edges which drips down to the meat side
@@MadScientistBBQ OK, I see. Thanks a lot
Had this same exact question, thank you.
That's one of the bigger changes from your previous video from a couple years ago, putting it fat side up vs down. Why the change? Is it your smoker?
@@michaelnielsen9962 yes, indeed. Thanks for pointing this out.
Awesome video! Thanks. I used your methods for my 1st time. I hope it turns out. It looks pretty good. I will be doing a 6 hour rest after a 12 hour cook. Question, is there any reason, other than for presentation, why we couldn't cut the whole brisket separating the flat and point, allowing us to cook them independently and being able to adjust for their individual characteristics?
I had the same question!
I'm going for it ...
Really great teaching style ...
Thank you so much. I shall follow your way..
@Mad Scientist BBQ I've been able to get some pretty flavorful and juicy briskets going! One thing that always freaks me out is that more often than not the internal temp will be hitting 185+ before the fat is rendering as well as yours. I've tried cooking hotter at 275 or longer at 225 and it doesn't seem to make a difference. Any thoughts? Thanks!
When do we get a Mad Scientist BBQ cookbook. I'll be buying for all the "Randy" pit masters that need it!!!!
Definitly
Smoked a 16 pound brisket last night for today’s family gathering and followed all your steps. It turned out so juicy and tender, you could pull it apart with a fork! It was a complete success and absolutely the best brisket we’ve ever eaten! Thanks so much for sharing your expertise!
Michele, how long did you rest it for?
How would you adjust your approach fo cooking on a Weber Smokey Mountain or the like?
I don't think much change is needed. He said on his larger offset he would cook hotter, so given the size of the WSM I'd say he would keep it right at 225.
For his clean smoke tip, it is obviously super important the type of charcoal used. Absolutely no self starting charcoal or the likes. And no lighter fluid obviously.
Those are my takeaways and assumptions from this video alone, though would 100% love to hear his thoughts! Who knows, maybe he's only ever used an offset so wouldn't know what tips to give without trying out out
Say I cook a brisket all day to be eaten at dinner the following day. After the cooler rest, is it better to keep the brisket in an oven warmer (about 150 degrees), or put in the refrigerator until it's time to warm back up in the oven? Last time I put in the fridge overnight because I was afraid it would dry out if I kept it warm for 18 hours.
Did you ever get an answer? I'm in the same boat. Finishing the resting in the oven for eating later in the day.
gotta be careful with holding in an oven (unless it's turned off). holding at 170 will keep cooking it, and is too hot for long term resting. I've learned how to hack my oven to lower the hold temperature to 140 degrees. (mimicks the Alto Sham holders that Franklin uses. Also put a pan of water in the oven and you can hold a brisket safely for the 12 hours and not worry about it going below the safe zone.
Ever thought about holding it in sous vide at, say 135*F? Wonder what that would do to the bark/maillard effect?
5 minutes into video. You just answered 2 question that have been damn near impossible for me to find online: what muscles in humans are equivalent to the brisket, and which way does it face? Can already tell this video is going to be freakin awesome.
Should make some Tshirts that say “ Body by Brisket”
when you wrap it the first time and put it back on the smoker, how long did it take it to reach 202(ish)? *edit* from my experience tonight, 2 hours.
Was just looking for the question/answer, thank you! Also as far as smoker temp goes, did you keep the smoker at 250-275 after the wrap? Can’t wait for my first attempt at this perfect brisket!
I was wondering the same thing. Time to reach 203 after wrap and if the temperature stayed the same. Also, how long after taking it out did you let it rest to reach 185 degrees before placing into the cooler?
As a person who has failed and succeeded at cooking good briskets. This is one of the better narrated versions on how to cook a brisket in my honest opinion.
I love how you don't explain the Alex Jones voice. Quirky & funny as he'll. More AJ inserts for future!
Timestamp?
Turned out amazing. Question about resting. I was pushed for time. On the bge at 730p @225, wrapped at 330, pulled at 1130a @ 203. Cooled at room temp to 177 rewrapped with smoked tallow in magic paper and into small igloo with a few wife-approved old towels (small amount of air, cooler maybe 2/3 full of meat and towels). Pulled it out to slice at 330, 4 hours rest, and thermapen read 127, had to throw it in oven for ~30 minutes to get up to 140 and serve. That's fine but if I time it differently and plan for an 8 hour rest, story would be different... Without a commercial meat warmer, what's a technique to allow an 8 hour rest and not have to bake your brisket for an hour at slicing time to get back to 140?
Put it in oven at 160 temp
Personally I think wrapping foil over the paper might help insulate more to help.
I put mine still wrapped in side a Garbage bag then inside a Colman cooler and I put a Carhartt coat over it. Also I warm the cooler up first with hot water before I put the brisket in.. you can use a coat towels blankets.
Lol we watched this at my school. I remember being so hungry and craving a good Brisket after watching this at least twice.
If you’re spritzing, how are you spritzing with the fat side up if you’re not supposed to spritz the fat?
I was wondering the same thing. If it’s fat side up there’s no meat to spritz.
Holy shit this is good! Great work man, watching twice 💪🏽
Thanks! I appreciate it 👍🏻
G v