The BIGGEST Brisket Mistake and How to Fix It | Mad Scientist BBQ
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- Опубліковано 22 кві 2021
- In this video I break down what I believe to be the biggest mistake backyard barbecuers make when cooking a brisket. I also tell you how to fix it.
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Pro tip - Many modern ovens won't let you set 150F, but they DO have a temperature calibration that will allow you to trick it to hold at 150F. Just set it to the lowest setting - say 200F - and then do the calibration (google instructions for your model) and tell it the actual temp is 250F when it's set to 200F. It will lower the temp by 50 degrees so when you set it to 200F, it will stay at 150F. Just remember to set it back to normal when you're done, or remember you tweaked it and change your cook temp accordingly when you're not using it as a warmer.
I am just wondering if there is any difference in resting at 150 vs 170. I have heard rumors Franklin rests his at 150 but 170 is still well below the 200+ degree temp the brisket has already been cooked to
@@ryanbramich6951 170 will overcook it. Been there. 150 is the way to go.
Saw a utube video of a guy that did this recently! He was a genius to come up with this!
Is there a such thing as over resting?
A lot of ovens give you a 25 degree handicap when convection baking, so you can put the finished product in there at 170 and in reality it’ll hold it at 145. This is how you can smoke different cuts days ahead of time and serve them all together like the pro shops do.
I usually let my briskets rest either on the couch or in my bed, wherever they are the most comfortable after a long day in the smoker
I prefer my lazy boy recliner next to the dog
I prefer between my wife and I lol.
Good tip Jer. I like the oven technique .
Onto the next cook brother
Same usually we smoke a cigarette after together
I tuck mine into bed and read it Green Eggs and Ham. Then sing it a lullaby until it goes nappy nap 😴
@@noahwoods9916 lol, what brisket.
The long rest is key! Im always stressing that in my vids. its the true low and slow part of bbq. also pro tip if using a cooler,, flush it with boiling water first so its hot like a warmer as soon as the brisket goes in, easily have an overnight rest out of the danger zone.
CHUD-MAN SPEAKS!
Great tip!!! Thanks!
I'm trying your sous vide rest method this weekend. Im unsure on whether I will make a foil boat or not, I was thinking I will just see how the meat looks when around 180 and decide then.
@@elijahfuller9693 how did the sous vide come out?
@@davidk7904 tried it two ways sous vide before and then smoke and smoke then sous vide as Bradley did. Sous vide before and then smoke turned out better for us. When sous vide, I used sous vide for 24 hours and the only smoked for about 3 hours . I ended up not using any foil.
We need a resting experiment!!! Cooler vs Oven vs Cambro vs Holding oven vs Cooler with hot water and towels
Great idea. Experiments are the kind of thing I'd like to see from a channel with the word SCIENTIST in the name. Where's the science, my dude?
So you do the experiment and tell us how it went. 🤙
Yes
Why don't ovens go down to 150!? It's Big Oven trying to prevent us from cooking like restaurants if you ask me.
Hahahahahaha!!!
Someone commented that he left it in his oven for 5 hours are 170 and it turned out great...
Depending on your oven you can recalibrate the temp down 20 degrees to get to 150
Roflmao!!! Good one!!
I recalibrated my oven down 20 degrees. Works great
I catered a brisket for a friends’ thanksgiving one year, it cooked way faster than I had planned for, and was done 4 hours ahead of schedule, or 8 hours ahead of service. So I put in the oven at 170 for 5 hours before transferring to the cambro. Thought I had ruined it. To this day it was one of the best briskets I’ve ever made.
That's just it....brisket cooked faster than anticipated.....well, if you do brisket really low and slow....temps should not exceed 220-225, you'll be amazed just how well the brisket turns out. Rest it for minimum 4-5 hrs @ 150 degrees and you'll have a way superior brisket than one cooked at 250-275 and rested for 2 hrs, like the majority of the youtubers are doing.....now in all fairness, I'm guilty of this bad practice myself too, I lose patience all the time, and although the brisket turns out OK, its not the superior quality brisket cooked a a very low temperature, and rested properly...
Just checked my oven and it also only goes 170 at the lowest so I’m glad 170 is not too high...
@@cmlapaz check how much it fluctuates. Mine goes up 190-200 when set at 170. Also look into calibrating your oven and might be able to manipulate it down to 150-165
@@suckslip will do thank you!
@@suckslip I've noticed 170 is a problem for my oven. How do you calibrate one?
I’ve needed this video to come out. As a entrepreneur minded person, I’ve been wanting to start a BBQ food truck/trailer. I heard Chuds BBQ mention letting it rest in a warmer overnight for their restaurant but have never seen a video explain it. Thank you!
So, I have checked out many many videos of how to cook a great brisket and your videos are always the only ones
that make sense and really work. Plus, I now have an understanding of the whole process. I'm not the pro you are but I keep working on it. Now, I don't waste my time with other "pros" that seem to screw up. I'm sticking straight with you. Thanks for All the great education your giving.
Worst thing is when you're running behind schedule with guests and feel bad by insisting on getting at least a half-hour rest.
I always make sure my pulling time comes around at least 8 hours before serving time. Sometimes that’s at midnight.
@@RadDadisRad Yeah, this was when I was pretty much brand new.
Been there. 🤦♂️
This should be a meme lol
@@RadDadisRad where do you store it for 8 hours?
I'm glad you made this video, I always tell people that resting big pieces of meat like this is the most important step, and likely the most commonly skipped as well. Keep up the great videos and thanks for sharing your tips!
Love this content! Thanks for your time to put this together and helping the bbq world!
Great video..my last brisket, as soon as it hit 200 I pulled it and put it in a cooler and covered with towels..four hours later it was pure mush or pot roast. I didn’t know when I put the brisket in the cooler and covered, it would continue to cook. It makes perfect sense to let it cool at room temperature and then put in a cooler if need be.
Love your videos i used to use a pit barell cooker for 2 years till i started watching your videos and realised that all i was doing was smoldering my fire and cooking with bad smoke i went out and bought a oklahoma joe highland offset and learned how to have a clean fire thanks to your other videos on fire management did a 14lb brisket and wat huge difference between the pit barell and the offset thank you for showing me how to develop better bbq
I've only cooked one brisket since I got my smoker and just from following what you show it turned out amazing! Definitely my no.1 channel to come to for smoking tips. Thank you 🍻🇨🇦
100% agree with you on the magic of the long rest.
It’s crazy how I stumbled upon your video by accident!...and now I’m learning a lot even down to the science of wood. I enjoy this thanks man! Shout Out from New Mexico!
I agree with you! A long rest period is key!
So true Jeremy! I discovered that little talked about secret many years ago. I cooked 3 briskets and I fed the first one to my friends that were serious bbq connoisseurs. They didn't think it was all that great. Then about an hour later I cut up the second one for other people that showed up to my backyard barbecue. They thought it was pretty good. Then about an hour after that the latecomers showed up and I sliced the third brisket that had been renting in an improvised warmer for about 2 1/2 hours. Needless to say they were the most impressed. The only variable in all three briskets was the rest time.
P.S. you and I cross paths many years ago through your cousin Brad when neither one of us were into bbq. It's really great to see what you've done with your channel. Too bad we didn't link up some while you were still in Cali. Ironically I lived in Kentucky for a spell. You made a good choice.
Great information here. I always let my brisket cool at room temp to 175 and then put it in a cooler with a few towels above and below. Takes 2-3hrs to get down to 140 and then I slice and watch the magic!
This is a phenomenal tip. I made the mistake of cooker to cooler and it over cooked by a hair. Thanks for another great video.
This is why I love barbecuing so much! You never stop learning! Thank you!
Thanks for another outstanding bbq tip, Jeremy!! Much appreciated!!
I literally spent last weekend researching the best way to keep my brisket warm for a long rest and this video comes out the next week! You've been killing it lately with some of these pro tips that have helped my brisket quality immensely.
Same here! I was JUST looking into the best way to rest a brisket and for how long. And then this vid comes out. I’m cooking one next week for some friends that are coming from out of town.
A tip I got from Cosmo's channel- once you've cooled to desired resting temp, wrap it all back up in the paper, then cellphone seal the paper around the brisket . run the oven up to 200, throw the whole thing in on a cookie sheet. TURN THE OVEN OFF AS SOON AS it hits 200. I usually rest it that way for 4-6 hours. Love the results. Sealing it in the juices helps moisturize the flat and continue to render. My flats have rivaled the points using this method
Another great vid! Indeed, rest is everything. I like to rest my short ribs too. I generally cook low and slow, wrap in butcher paper late, cook a bit more, rest a fair amount of time (at least an hour but as long as four hours), unwrap, slice, eat. I believe low and slow allows a shorter rest whereas hot and fast requires a much longer rest. I prefer low and slow but sometimes I mix it up during the cook to maximize the quality of the smoke - especially early in the cook. I get pretty great results I think. Thanks again!
I started my barbecue journey with an electric smoker and have since purchased multiple wood fired grills/smokers. The electric hardly gets used anymore but it still serves a great purpose. Now, I’m able to pull the meat off of the Brazos (usually) and use my electric smoker as a warming oven for resting. It has a temperature range of 100°-275° and a water pan, which makes it perfect to dial it in exactly where I want (normally 150° for resting).
I was worried resting my last brisket in the oven because mine would only go as low as 170. However I was surprised to learn that because I left my meat probe in, and placed the pit probe on the oven rack, I was able to monitor the temps. The graph on my flame boss app was a perfect up and down wave of 175-145. Electric ovens don’t maintain a perfect temp on that low of a setting they must bump on and off. The interesting part was the meat temp slowly fell from 170 to 155 over the 6 ours in the oven. Came out great
Fellow Kentucky boy with the greatest tips, thank you so much.
Just did a cook last weekend, cooked to 203 degrees, pulled off stuck in cooler, went to bed 1 am, very important to let it cool before putting it in the cooler, didn't fall apart but dry. DRY. Perfect timing on this one, explains my mistake, thanks!
Thank you for the video. I tell everyone that is just as critical if not more than the cook. Resting is the key!
I am new to the channel, I smoke a lot of ribs, just learning to do brisket (after sous vide), and this was one of the most helpful videos. I will put it to the test within the next week.
Actually I am testing on a pot roast (sous vide) then smoke it's cooking today, will rest/cool before smoking, then will rest it a while after smoking. It makes sense that it will re-absorb some of the moisture...
I started using 2 old cres corr warming ovens. I set ut 150-160 and aim to rest for at least 8-10 hours. Finished product has improved tremendously.
Love your tips on cooking, helping me a lot. Thanks please keep it going 👍.
150F is a great temp to set your warmer or oven if it will go that low. Gotta keep the meat that temp for safety. Temperature danger zone is between 40F and 140F. Awesome video Jeremy!
Thank you so much for this information, this will help me immensely.
Great information in such a short period. Thank you!
You're so so so right Jeremy, A long rest is paramount in the final product... Kind of magic actually.
Literally serving 2 briskets today for a bunch of family I'm going to try this thanks so much!
Great info...I've had people look at me funny when I told them I rested my brisket for 3-4 hours! Gonna have to try the longer rest!!
Usually do mine for 10-12 hours, cut the heat and leave wrapped for about 1.5 hours, and it turns out great. I don't usually make a very large brisket though... if I did I would definitely do it like you do.
Thank you for the tips! Excellent video!
Just did my first brisket in my first smoker (electric) mistakes where made and now I can't wait to do another. Start even more in advance for a longer smoke. One nice thing is, I can pull out the brisket, wrap it in paper and put it back in without chips at 150 for as long as is needed to rest.
Have you tried putting your seasonings through a coffee maker and use for the spray? It seems to come out with more flavor. Please try a comparison video and give your thoughts and opinions. Keep up all the great work.
I’m a long rester too... always have been from day one. However the tip of letting it cool to around 180F, I did not know that!! Thanks for the tip, I’ll surely try that next time!
One of my buddies used to work for Franklins, he said they would rest 12 hrs in a proofer @ 150 before serving. At my place we didn’t have a proofer, so we dropped pit temp on the 500 to 145-150 and held them for 6 hrs before serving. Absolutely beautiful every time.
@@mikegwin2924 pulled them until they dropped in internal to about 160ish, then put them back on.
Rest them naked or still in the wrap? I want to rest mine in the oven!
I enjoy your vids a lot and have been commenting with questions about resting. So thanks! I recommend you cull the comments after each vid and make a short follow up vid where you answer questions. Seems like an easy way to get great content out.
This method is mentioned in Franklin’s books. Day of the Restaurant section he mentions pulling briskets at midnight for 11am then starting beef ribs etc. It works tremendously. I’ve been cooking briskets day before all day til 205 then pulling at night. Leaving it wrapped and set my oven to 180 until 3-4 hours a before my guests arrive then pull and leave on counter to rest.
I find the best way to rest Brisket or even a Pork Butt is to boil a large pot of water, pour it in your cooler, close the lid and leave the water in there for 20 minutes. Dump out the water. Take your meat, wrapped in foil, and wrap it in a large towel and put it in the cooler. close the lid. It will stay warm for hours. The first time I did this was with a Pork Butt and 5 hours later it was still too hot to pull apart with my bare hands. I had to put gloves on.
I do exactly this. Game changer.
Great idea !!!
Thank you I am in the middle of cooking this is so helpful
I finally managed my time the last time I smoked a brisket and was able to rest it for around 4hrs. Best I’ve ever done.
This is the video I've been waiting for. Thanks
Got my sub for this one, learned a mistake I made. Thanks for the knowledge.
Thank you so much for the “rest” info. I work at a (what?) GREEK restaurant, which has an OLD smoker, out back.
NOW! I live in Tennessee (we LUV us some smoked foods), and I’ve been smoking various meats on it.
Because it has warped more times than the USS ENTERPRISE from Star-Trek, I’ve had to be innovative.
The info in this episode will help the finished product to achieve the taste profile that I’m looking for, to both enhance Greek dishes ( in Nashville ), and make the owners believe in what I am doing.
Thanks, again, from one serious cook to another
Great advice. And valid. I have never waited 12 hours, but 5 or 6 seems to help. Next one we will see.
Thanks for the video, very interesting.
Great information. Thank you. I am smoking one right now. First time in quite a while. I had forgotten all about the rest time.
I've rested for 4 plus hours before but didn't wait for the brisket to cool down first. I'll give it a shot. Thanks
Fantastic stuff... as always... great prose
I’m fairly new at smoking. I’ve learned through people like you, briskets are unpredictable allow yourself at least 50% more time when cooking for quests. Thanks for the video.
Seriously Listen to Jeremy... I can confirm the following:
$75, 14 lb Prime Brisket, expertly trimmed and looking beautiful...
Smoked at 187-280 degrees for 11 hours
Pulled with flat @210 and point @ 195...
Let it sit 5 - 10 mins... counter top probe temp was 200+ degrees (I failed to let it rest at room temp... didn't let it drop down to 180 degrees (Jeremy's)/170 degrees (Smokey Joe's BBQ))
(in my defense it was 3AM again, after 12 hours of BBQing... tired and had enough of this BBQing for one day, cut corners, didn't want to stay awake another hour or two to let it cool properly...)
(Fight this feeling my tired/wary BBQ Warriors! Power through to a better finish than mine)
Then I put it in oven set @160...
8 hours later...
Results = 3 lbs of Salty BABY FOOD!!
Flat went from 3 inches to less than 1 inch...
Was juicy like strained peas... but still baby food.
Saving this recipe for when I'm older and need my brisket via feeding tube...
Life Lesson: Time your BBQ so you aren't pulling it at 3AM and have to fight to stay awake to let it cool for another couple hours before hitting the "resting oven" at @150.
You ave your videos are awesome man but your added value in my opinion is the science part of what you do. To me the 'why does resting help' was the crucial part in my expectation.
Have you done a video showing the difference between rest times and final results? (like putting the "science" behind it with an experiment)
this would be a really good video
@@scandinavianserialki agreed
Make this happen!
I second this, would be crazy to see how much difference it makes!
Upvoted
I'm 28 with a wife and 3 kids. I just started smoking my second brisket ever and it's a god send. The first one turned out GREAT (I watch your stuff religiously.) The beauty is brisket is so expensive I have an excuse to sit outside next to it with my cooler to "make sure it doesn't burn." Mad scientist... More like mad I didn't find your videos sooner lol best hobby I have ever gotten into.
Awesome thank you very helpful very good detail
Great tips
Thanks
Good to know, I really need to let it drop in temp first as I have usually just wrapped in towels then directly into a cooler for several hrs until it’s time to eat pulling it out about 20 minutes before slicing.
Great tips! Thank you!
Making one now. Yeah!
I am going to try wrapping next. I have been cooking on a drum since the 90’s. My first brisket was so big I cut it nearly in half and smoked it for 7 hours and put into a cooler. 6 hours later I was prepping it for lunch when I realized it was perfect. Everyone has their way. My dad swore by wrapping in foil. Most folks don’t appreciate the work but when you cook for your own pleasure it pays off.
Great intel...thanks for the excellent info 👍
Hi Jeremy, My last brisket I used your advice and rested for 3 hours in a cooler. Serving temp was 145 C. Was perfect. Thank you
Is there a pattern for smoking a brisket like 321
I always have gone from smoker to towel wrapped in a cooler for at least 4 hours... I will have to try resting down to 180, then popping it in the cooler. Thanks for the tip!
You rock mate. It's like you're psychic. You put out a video on exactly what I'm about to put in my smoker within 12-24 hours with alarming accuracy. Maybe this evening when the whole crew is bugging me and laying ears back I'll show them this and be like, "Boom ya heathens! Now let the magic happen." It's really hard though, letting it rest properly. Everyone has been smelling it all freakin' day and there's been nibblin' for 'quality control' and you're worn out because you've been doing 15 other things during all those hours and so hungry you could gnaw your own paw off. It's 6:30 AM for me and I'll be fighting the crowd by 3 PM to give this beast all the rest it needs. Love your show mate!
I ordered my thermapen mk4 because of you and I love it! Worth the money
Same! I love sticking it up my ass and reading the temps.
Thanks for sharing this knowledge. Would love to see you do an in-depth video that tests different rest times and methods and compares the results
Including if resting Fat Side Up or Down
Thanks for the video
Awesome video!
Truly enjoy your videos because I've learned so much, thank you!
Trimmed a prime brisket to around 10lbs and smoked on a Pit Boss pellet smoker with a couple mods using comp blend pellets. Started the cook at 1pm Saturday for dinner on Sunday. This is my 1st attempt at a brisket following all the notes I've taken from watching Mad Scientist BBQ's videos. My cook ended earlier than expected at only 11hrs. Put on counter to rest and went into a cooler at 180 degrees then I went to bed. Been holding the brisket in the oven between 145-160 until we eat. Took it out at the 12hrs resting time to wrap in foil for the remainder of the rest. This might end up resting for 16+ hrs so I'll report back on how it turned out.
Mistakes were made so my results were just okay. Ultimately, I believe my biggest mistake was using the oven @170 degrees to keep the brisket145-160 during the last part of the rest. It looked just like the pro's, had a nice bark and tasted amazing but was way over cooked for my taste. I need a better cooler for the rest and need to plan a little better. Thanks again for all the great advice Jeremy. EDIT: Maybe wrapping in foil during the rest wasn't the brightest idea!
Great share! 100% agree!
Great channel by the way, my go to for briskets!
I just did a prime 20# brisket to feed a party and it turned out perfect. I won't cover the usual step-by-step, only the finish. I did exactly as MS stated, smoke till done, cool down, then right to the cooler. 8 hours, and then, since I did it a day early (I had ribs to do the next day), it went in the fridge. I cold sliced both the point and flat and lightly brushed with warm beef tallow. I used a mixture of au jus and homemade beef bone stock (not broth) in the pan to mix with the brisket juices and slowly re-heated, covered, on lowest oven setting. It turned out great.
I wish I would've watched this literally the day you posted it haha. I did a brisket for 15 hours on my pellet grill and thought the thing to do for resting was to put it into an insulated cooler right away. I'm guessing that's why the bark got kinda soggy.
It ended up getting done before I wanted it to, so I put it in the oven at 170 with some chunks of butter on top. By the time we were ready to eat it an hour later, it was still super moist, but the bark had settled into a nice crispy texture.
This is not talked about enough and it’s a very crucial step. Thank you sir
When I smoke anything it's mostly for me and maybe someone else. I'd really like to server a quality smoke meat the next day for family, friends, neighbors. I'll I've it try! Thanks for posting!
You are the man!
I am actively smoking a brisket and I feel like I am failing miserably! Its a 15 pounder! I trimmed it and seasoned it. My Temps go way up and I get them back down but managing the fire for me is the hardest part. Your videos are helping out but I wish I had someone here to actually guide me and give live feed back.
just found this video now and have been testing out different meats with and without the rest. Slow cook + slow Rest = better distribution of juices, softer meat result. Cooking the meat is a shock and it takes time for the smokiness to subside just enough for it to go from delicious, to perfect.
The best brisket I've ever made rested for six hours. I didn't plan it we just stayed at the bar a few hours more than planned.
So is it the magic of resting and being hungry combined? :)
Everything tastes better when your drunk 😜😜
@@MrMowzy yep
You’re not alone. I’ve done the same by “accident”.
Yea being drunk makes everything taste better
After a 1 to 3 hr rest. I like to put in fridge for the next day then slice it. Makes for the perfect slices and tastes just as good warmed up after. Great for when you want to shrink wrap also. Easy handling.
I've had a couple events recently where food needed to be served by 1 p.m. so what i would do is cook the day before at at about 3 p.m. I pull my brisket off just before it is probe tender. This would allow me to rest it In a cambro for up to 8 hours making the slices perfectly tender.
Thank You So Much 😊Absolutely Amazing Tips
My first ever brisket is on my smoker right now. I've watched everything I could find and read volumes on it too. 5 hours in right now and it is still doing great! I'm spraying every 30-45 minutes.
noice! Wish I was cooking one right now too! enjoy it manana bro.
good luck!
I’m about to start my first one too (been smoking for years, but a brisket was always too much meat for me and my gf. Now I’m aware of sous vide reheating and leftover meat is most welcome. Haha ). Good luck!
Welcome to the big leagues. You’ll never forget your first brisket cook
Good luck! My first brisket was a disaster, mainly because of bad fire management, so don’t beat yourself up if it’s not perfect.
2:19 Best ad ever. That sound makes me want your Thermopen, apron and mic all at once.
The sound of him slipping the pen back into his apron. Such ASMR 🤤
Definitely gonna look this up now 🤣
Had to leave a like as I can personally attest to this, I was definitely in the cooling til it was ready to cut camp but I recently smoked a brisket that finished cooking early and it literally rested for 10 hours and there was an unbelievable difference in the end product. I never knew I was holding my bbq back so much!
Did you rest in the oven or a cooler?
Have you ever tried dry brining? I always do this and I think the meat turns out better. Ribs I salt and leave uncovered in the refrigerator for 24 hours. Pork shoulder and brisket at least 3 day lightly covered. Then before I cook pepper or rub without salt. I'd like to know what you think.
Hey Jeremy! Did two brisket and 4 racks of ribs a few weeks ago. As usual 12 hrs on the smoker. Started at midnight for a 4pm dinner. Stuck the brisket in the cooler at noon wrapped in a bunch of towels. Out at 4 to slice, and both still to hot to touch bare hand and soaking wet moist. Ill be doing this from now on. Let's me grab a quick nap once the ribs are wrapped.
Great video - Thank You.
Good stuff
i've done about a dozen side-by-side tests in the last couple weeks. and resting (still paper wrapped) on the counter for about 60-90 minutes to 140IT delivers the exact same results (i actually think slightly BETTER) as a long rest in a cooler. done is done.
I have a very old and beat up cooler that isn't very well insulated. So I just wrap my cooked brisket right off the cooker into a towel and throw it in the cooler for 4-6 hours. Works great for me!