Make sure to subscribe if you want to see the rest of this series. For the next five weeks we’ll have a new brisket experiment posted every Saturday at 9am EST.
This helped me so much. I was originally just wanting to see which side to have facing up (my first time smoking a brisket), but ended up watching the whole thing because you detailed your steps in a way that was easy to follow. Thanks for making the video!
Both briskets looked great. I like to cook mine fat cap down to protect the meat but I don't throw the trimmed off fat away. I put the trimmed fat above the brisket or pork butt and let it self baste throughout the cook. Also I don't wrap, I put the meat in an aluminum pan with a rack inside and top it with foil. It holds the meat out of the juice. Save the juice, you can use it later for gravy or a dip. These are just my opinions and the way I do it. This was a great video. Keep up the great work my friend.
Good video. I am laughing because you're wearing a flannel shirt and I'm here in Texas where the temperature has been over 95 degrees since the end of April.
"Coffee is the most important ingredient!!!" Another great video. Thank You! Love the timestamps- even though I watched the entire video. Nice to see you adding features. It's funny, I have some friends who believe "BBQ" should be all about the juicy/saucy, they have no time for the bark- they would love the fat cap up method. Other friends (the ones who know a bit more about bbq), expect a nice bark. But since I'm cooking- I'll go with the fat cap down method- Gotta have some bark!
Totally agree with your point that it’s all about personal preference... and that coffee is the key ingredient. These 5:30am wake ups to start filming a brisket cook need a little caffeine to help the system.
I've tried that and I've found the bark still gets "destroyed" in the butchers paper. As you can see the butchers paper gets soaked through with renderings and it kinda pools at the bottom of the butchers paper. So if you build up a great bark on the top and then put that side down into the butchers paper those renderings dissolve the bark.
@@thefireman2854 I agree. Go longer in the smoke and let the bark build up. Don't wrap it unless the bark is fully set, and maybe a bit thicker and crunchier than you'd prefer; it will soften up in paper. Once you wrap it's OK to bump the temps up higher. To preserve the bark make sure the fat cap is down after you wrap. The fat up/down is only applicable during the smoking process, not in the wrap. You can throw it back on the pit for a half hour to re-set any lost bark. Finally once you pull it, don't go straight into the cooler. You *must* let it drop to about 180°F give or take a bit in open air to stop the cooking process. Then re-wrap and hold at 140-150°F for at least 2 or 3 hours. Longer is better!
Thanks for sharing. I enjoyed the video. What is the point of wrapping them in the butcher paper? Is that to help them retain some of their moisture? One way or another they both looked DELICIOUS.
Dude - thx for the vid. Great effort. Little surprised that after that effort, the bend test would compare a piece from flat against a piece from the point. That is not a good comparison. Please fix by re-editing and presenting a fair comparison.
Oyi...this ol' debate. Unless you are putting the fat cap toward the heat source then you are doing it for no reason either way. Fat cap up does not "baste your brisket" and make it more moist, that is a farce. I have a Traeger... Heat sources from the bottom... Therefore I go fat side down. End of story. This debate is stupid.
Agree! I like the fat on the meat so I leave more than 1/4" fat and use a drip pan to have drippings on the paper when I wrap (heard Franklin uses talo when he wraps.)
I have several pellet smokers. The right pellets and a good smoker. I barely see any smoke and still get a good size smoke ring. People assume because there’s no smoke that it’s not good smoke. No one wants a choo choo train
Make sure to subscribe if you want to see the rest of this series. For the next five weeks we’ll have a new brisket experiment posted every Saturday at 9am EST.
I love ur vids so underrated
Thanks Brads!!!
This helped me so much. I was originally just wanting to see which side to have facing up (my first time smoking a brisket), but ended up watching the whole thing because you detailed your steps in a way that was easy to follow. Thanks for making the video!
Thanks Steve - hope your first brisket turned out well
Both briskets looked great. I like to cook mine fat cap down to protect the meat but I don't throw the trimmed off fat away. I put the trimmed fat above the brisket or pork butt and let it self baste throughout the cook. Also I don't wrap, I put the meat in an aluminum pan with a rack inside and top it with foil. It holds the meat out of the juice. Save the juice, you can use it later for gravy or a dip. These are just my opinions and the way I do it. This was a great video. Keep up the great work my friend.
We add the rendering to green beans and cook them down, then can them. Perfect smokehouse green beans!
Very Nice video. I am so happy to see how much your Channel has grown. Keep up the good work!
Thank you so much!
Good video. I am laughing because you're wearing a flannel shirt and I'm here in Texas where the temperature has been over 95 degrees since the end of April.
Yep, we’re not Texan.
Love your videos. Haven’t cooked a brisket yet and this is a perfect roadmap.
Thanks David. Good luck with your first brisket when you get around to trying it.
"Coffee is the most important ingredient!!!" Another great video. Thank You! Love the timestamps- even though I watched the entire video. Nice to see you adding features. It's funny, I have some friends who believe "BBQ" should be all about the juicy/saucy, they have no time for the bark- they would love the fat cap up method. Other friends (the ones who know a bit more about bbq), expect a nice bark. But since I'm cooking- I'll go with the fat cap down method- Gotta have some bark!
Totally agree with your point that it’s all about personal preference... and that coffee is the key ingredient. These 5:30am wake ups to start filming a brisket cook need a little caffeine to help the system.
Maybe fat cap up during the smoke and flip it over when wrapped to preserve the bark. Too many permutations. Another great video.
I've tried that and I've found the bark still gets "destroyed" in the butchers paper. As you can see the butchers paper gets soaked through with renderings and it kinda pools at the bottom of the butchers paper. So if you build up a great bark on the top and then put that side down into the butchers paper those renderings dissolve the bark.
@@BBQandBottles If that happens you are not cooking it long enough before you wrap, also you wrap the paper too loose in your video.
@@thefireman2854 I agree. Go longer in the smoke and let the bark build up. Don't wrap it unless the bark is fully set, and maybe a bit thicker and crunchier than you'd prefer; it will soften up in paper. Once you wrap it's OK to bump the temps up higher. To preserve the bark make sure the fat cap is down after you wrap. The fat up/down is only applicable during the smoking process, not in the wrap. You can throw it back on the pit for a half hour to re-set any lost bark. Finally once you pull it, don't go straight into the cooler. You *must* let it drop to about 180°F give or take a bit in open air to stop the cooking process. Then re-wrap and hold at 140-150°F for at least 2 or 3 hours. Longer is better!
Excellent videos, now I want to cook a brisket.
Go for it! Thanks for the kind words Dino.
Just ordered the cuisinart woodcreek grill. Can’t wait to try some recipes.
You’re gonna love it.
Nice cook...no need to smoke with pellets after the wrap though. Maybe a good future test!
Yeah, I guess I could have transferred it to the oven but this grill works with pellets and I wanted to stay outdoors.
Now I’m starving. I have a 19.9 pound choice Costco packers brisket being prepped for Saturday meal. I think cap down is my choice.
Thank you! answers a lot of my questions
No prob John. Welcome to the channel.
I love these video's, keep it up.
Thanks Ben. We’ve got 5 more of these lined up and we’ll be releasing them once a week for the next five weeks at 9am EST on Saturdays. Stay tuned.
Thanks for sharing. I enjoyed the video. What is the point of wrapping them in the butcher paper? Is that to help them retain some of their moisture? One way or another they both looked DELICIOUS.
Exactly, it helps retain moisture so your brisket doesn't dry out.
Nice cook looks like a great place to hangout and make some bbq
I enjoyed this video thank you for doing this I'm going to put this on my Facebook pellet grill group for others to see
Glad you enjoyed it sir and appreciate the support on Facebook. Stuff like that really helps the channel.
Im sorry when I heard money muscle shot I only thought of one thing
Not sure if youve done it but dry brine difference on a brisket
Great idea. Thx
Hey there, Delilah…she knows what good brisket tastes like.
Great job.
Are those Costco briskets? I'm smoking 15lb of pork shoulder right now.
No, they’re from our local butcher.
Dude - thx for the vid. Great effort. Little surprised that after that effort, the bend test would compare a piece from flat against a piece from the point. That is not a good comparison. Please fix by re-editing and presenting a fair comparison.
If you’re watching 25:15, you’ll see we’re comparing pieces from the flat on both briskets.
Beautiful!
Why in the world would you put maple bourbon on beef? Lol!
sir don't spray the fat you want it to heat up spray the meat when side up to protect it
I stop watching once the word PELLET IS USED.😢😢😢😢
😂
why is he always so high? he looks so high in gugas video lol.
Wrap game is weak AF 😂😂😂
Oyi...this ol' debate. Unless you are putting the fat cap toward the heat source then you are doing it for no reason either way. Fat cap up does not "baste your brisket" and make it more moist, that is a farce. I have a Traeger... Heat sources from the bottom... Therefore I go fat side down. End of story. This debate is stupid.
Agree! I like the fat on the meat so I leave more than 1/4" fat and use a drip pan to have drippings on the paper when I wrap (heard Franklin uses talo when he wraps.)
*myoglobin....
this is a no brainer, jeez just consult an expert....
Pellet grills give off enough smoke alright, they just give off dirty smoke most of the time.
I have several pellet smokers. The right pellets and a good smoker. I barely see any smoke and still get a good size smoke ring. People assume because there’s no smoke that it’s not good smoke. No one wants a choo choo train