I Tried Another Dry-Aged Brisket and This is What Happened
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- Опубліковано 18 кві 2019
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This man has one of the top 3 most helpful/entertaining BBQ channels on UA-cam. I find myself searching up these videos mid way during my cook to get everything perfect.
It’s my favorite. What’s your other 2?
It’s like watching Dean Cain with a bbq show
And yes, please do another fire mgt video.
Yes to an updated fire management video. absolutely the most important part of smoking
Go for it, would love it!
I been following his channel for about two years. He seems to be truthful with his remarks when he does comparisons.
Harry Soo recommends using 2 pieces of wood chunks under center of brisket, creating a volcano effect to eliminate any pooling. Great video Jeremy.
Looks fantastical! Great video sir. Thanks for sharing, loved it.
This channel is exactly what I needed to better my bbq. I have watched many of these videos but your channel explains it alot better. Well done and keep up the great work
Great review Jeremy, great shooting location as well!
I'd be curious to see a new manage your fire video for sure. Thanks for all the great work!
I’m new to the channel and am really excited. I watch a lot of UA-cam content and can’t believe I’ve been out of the loop on your channel this long. Both dry aged brisket videos were great. Keep up the great work.
Great video. I'd like a refreshed version of "YOUR" fire management ways. The first one was great so I know the next will add icing to the cake. Thanks for sharing.
You did great on this one and also very informative!
Loving these dry aged videos! I'm really interested in a video explaining how to maintain smoker temp while maintaining a clean burn on the wood. I see a lot of people throttling the intake of the fire to cut back the heat, but this results in a dirty burn. Especially handy if you did it on smaller consumer grade home offset smoker. Thanks so much and keep smokin'!
Dude another great video Jeremy i love all you videos and especially the brisket cooks and that fat stack smoker is amazing !!!! You should be doing all your cooks on that offset. Would like to see a updated video on the fire management and also watched your bbq interview and that was cool. Thank you and keep it up your a legend
I have purchased several other cuts from Porter Road, thanks for trying the brisket for me I think I will pull the trigger on one now.
Wow!!! Thanks for sharing Porter Road!!! What a FANTASTIC find!!!! I'm a major carnivore and a huge foodie, and I've been looking for a source thats exactly like PR!!!
btw, I'm glad this dry aged brisket is better than the previous one lol... I've seen other youtubers cook up umai dry dry aged brisket and they all seem to love it (even though it looks a bit firm and dry)... so yeah... you're awesome man!!!
Another great brisket video watch them every time keep up the good work Jeremy and yes another fire managment vid would be cool as I’m planning on trying straight wood fires in my drum smoker
Wow what a background! Cook turned out great looking. Looks like a lot of moisture in that cook!
Re-honed Fire Management Video friend! Awesome cook.
I vote yes for another fire management video. My favorite bbq video on UA-cam still to this date
Yes please, would love to see a revisit of fire management. The first one was great and I still refer to it from time to time, but would love to see what new insights you've gleaned over time! Keep up the great work
To prevent pooling put a couple chunks of wood under the brisket. Check out Harry Soo's black belt tips.
I loved the outtakes! Doing the experiments side-by-side is so valuable, where you are only manipulating one variable.
I also vote for a new fire management vid, and if it in your bailiwick, it would be nice if you could address how your fire management techniques could be applied to Weber kettle cooking, since that is what a lot of people start on (and stay on). Thanks for all your work!
You need more followers.
Good lord. The education from your videos is phenomenal.
Another fire management video please and a detail process about adding more wood and avoiding bad smoke
Yes do another fire management video. Your last one was really good. Would like to see what new Technics you have come up with
Hey Jeremy! Big fan here in SoCal. Thanks for all the great educational videos. My Que has come out amazing because of your videos! Awesome Pocock Brewing Tshirt 💥👊
I watched both your dry age videos and enjoyed them I’m new to smoking meats but really enjoy it I think you do a great job teaching how to do it the right way I went back and watched your how to keep a good clean fire video I would love to to see you do an updated video but I did learn a lot that I didn’t know and am excited to learn more
Great cook! And yes to another fire management video... it’s the one thing I really struggle with in my Horizon 20”. Could you also cover thick vs thin splits?
yes, please do an update guide to fire management, specially for standard sized smokers. Thanks!
yes, I'd like to see a fire management video with small, cheapish offsets. love your videos!
I agree, an updated fire management video would be greatly appreciated!
Nice job! And yes, another fire management video, please!
Thank you so much for the videos, they’re my favorites, I’m learning so much and soon I’m starting my first brisket! Wishing all Americans greetings from Israel!
And yes to that new fire managing video!
Great video. I would love to see a smoked lamb shank, or lamb ribs video one day. That would've been an awesome Easter/Passover upload. And a smoked salmon one too. Keep up the good work. Loved your interview with Kevin I saw yesterday, really good stuff. Happy Easter!
You're killing it with these videos, I've learned quite a bit. I wish I could get a hand of some beef ribs like those, all the ones around here are trimmed way too much, not much meat left on them.
Yea can please make an updated temperature control video please. And doing a brisket soon , thanks for tips and info!
I can't seem to find your earlier video but I am interested in seeing your revised techniques of fire box management.
Yes, would love to see your latest fire management strategy!
Taco seasoning!! LOL!!! You should get an empty container of fish food and re-purpose it as a rub dispenser!! In fact, I would make a point to use a different dispenser every time and make sure it is from something that should NEVER be used as a rub. Put some holes in a peanut butter container and have at it!!
I like it
milk jug, laundry detergent bottle, protein powder container, mac & cheese box...
A milk jug lol
Or crazy Asian seasonings!
what???
Yep. An updated fire management vid would be great!
Yes. Please, an updated fire management video would be greatly appreciated. Thanks
Yes Jeremy do an updated fire management video. I have been watching you for a few months and absolutely love your videos. My wife even watches just to get an understanding of smoking due to your ability to teach.
Lol.. Toca seasoning and windex bottle.. Thanks for going through the work to give us these results. Also I would love to see a recap on fire management. Thx
After your last video I dry aged my own brisket for 30 days. I actually did 2 of them. It was amazing! And there is no waste because I grind up my dry age trimmings and mix with fresh burger. Honestly the burger is as good if not better than the brisket. The brisket had a nutty, bacon flavor. It was the "richest" tasting meat I've ever had. I've dry aged multiple prime rib roast, tri tip and chuck roasts. This cut definitely had the strongest dry aged flavor. Also my briskets usually take 8-10hrs to smoke to get to 203 degrees. These briskets took 4hrs. Not sure why it cooked so much faster. BBQ temp was the same as always...
And don't tell people not to dry age their own meat, doing it at home is great! Just make sure to research how to do it first. Start small, like a 7 or 14 day age, then work your way up.
I would love another fire management video! To this day most helpful bbq technique video I’ve watched.
yes new fire video. Also do you have any tricks to keeping the outside of your brazos smoker from rusting?
Yes new video on management on fire and also what type of wood do you use when you bbq
Yes to more fire management videos! Would love to see how u manage the fire on the fatstack. I have a backyard stickburner, similar to your old country, and a couple of months ago i decided to remove the grate in the firebox, and keep the fire right at the bottom of the firebox. Just like u do in the fatstack and like everyone does in their propane tank smokers. Now i will never go back to using the firebox grate, and cant understand why anyone would want to use it. Using it makes it alot harder to keep the fire going and the ambers just falling trough(i noticed you also complaining about this in your old management video) When you put the fire at the bottom the logs always will ignite because the lay down right on the coals (of course you have to establish a good coal bed at the beginning). Well you get my point:) It would be awesome to see you manage a fire with this kind of technique! Thx for great videos, keep it up. Also a great video with Kevin the other day. Cheers from Sweden!
Thank you for your videos
I can respect a man who's willing to verify if it was just his own experience or maybe something was done wrong, only to give it another go. I dig it.
Brilliant video really enjoyed it. Can I ask what size thermometers and what make they are on your smoker?
Concur.. on a typical backyard offset please. Love this channel!
Hi, I also have the over and under pit... I find it difficult to get the size of the wood chunks correct.... the large logs you buy at academy results in great flavor but a big log results in large temp swing! Small chunks get different results and forever adding wood...... combine this with monitoring grate temp with a probe Vs dial gauge on the pit..... ie I have great control on the dial but 75f swings on the grate probe as I add wood... what’s important! Great vids thank you
I’d love to live where he lives cause look at thaw view. Just imagine waking up go outside hear the birds cheeping and seeing the amazing view it would be so awesome.
Joel!! Wearing the Schreiner’s shirt- let’s gooooo!! Good work, J!
If you do revisit the fire management can you add temp control like how many pieces of wood for certain temps or how big of a fire
+1 for the updated fire management vid bro
Yeah I would like to see a revisit on maintaining a good fire
What you perceive as "moisture" is neither water nor rendered fat, but gelatinized collagen. You also aren't going to get a "nutty" flavor from only 14 days of aging. What you will get is an increase in enzyme concentration and thus an increased tenderness, both due to water evaporation and a concentrated beef flavor for the same reason. The "nutty" flavor associated with dry aging usually starts around 21 days.
Would LOVE a fire management video with charcoal briquettes
Joel your " How to manage Your Fire" video has help me produce better BBQ! So absolutely I will watch a new addition to your series of :How to Manage Your Fire: now back to your video!
What a gorgeous view
Hey...smoked my first brisket this weekend and fire management was a challenge. Producing a Fire Management 2.0 video would be great to understand some tweaks to the process. I was struggling in 40F weather to maintain my heat and ended up burning through all of my wood. The type of wood and estimated burn time would be nice to know...food for thought. Thanks!
Taco seasoning and windex lmao people really thought that um ok and yes do an updated fire management video 😁😁 Love your videos man keep up the good work
Glad it went better. The first dry age brisket is one of my fav vids on the net, tho.
Yes of course the Moore you teach us the more you learn I’m sure. Looking forward to anew vid
Bro yes!!! Please do another fire vid. Make it as in-depth as possible. I do catering and pop ups in Fl, and am constantly trying to run better fires
I turn my fire box towards the wind. No need to crack doors all day.
excellent slicing technique
I looked at the PorterRoad site. As soon as I saw Chuck Eye Steak I knew they were real beef experts. Glad that aged flat came out so well for you.
Great color
Nice video. Yes wanna see new techniques for fire building pleaser
Dude, please do an updated how to manage your fire. I am looking forward to it.
Please do another fire management video. I still struggle with this especially with my offset stick burner.
Yes to an update on fire management. Would like to see some new techniques.
Jerrmy, thanks for the videos. Enjoy the content and learned alot from your first fire management video. Like you, I tweeked some things and now pretty much get a clean burn on my stick burner. On another note, in this video, you mentioned you do catering and pop-ups events, so I am curious how to keep briskets warm in an ice chest? Is there an email I can contact you and get your input on this subject? I recently cooked four briskets for an event and it was almost a disaster. Thanks for taking time to respond.
Another fire management video would be great! Ty Mad Scientists
I like this man. He's a good man.
Fire management video sounds good. What's in your rub? Do you make it yourself?
briskets look great..i some times put my rub in season salt container. throws people off lol
Really good review man. You have a great back drop to shoot video on!
a tip from harry soo to prevent liquid from pooling is to put a small piece of wood under the brisket where u think the liquid might pool so that it props it up and allows for maximum crustation~
Yes, please do another fire management video. I am having trouble burning and maintaining big log. I almost have to make mine pop can size to get the temp I want.
I would love to see a fire mgmt video that explains the fundamentals of how draft works, and explains the similarities and differences between fire mgmt on offsets, wsm's, and ceramics.
I have a question about cleaning the offset smoker. Have a lot of greasy build up in the bottom of cooking chamber despite attempting to use pans, etc to catch the majority. Do you use anything specific to help clean the grease up.
Do another fire management video while using actual taco seasoning on brisket. I bet it’s bangin.
I mean, you could season it with almost anything and it would be great eating..
Great backdrop. Bet you get good cb radio range up there.
Big fan of your channel and yes, definitely do another fire management video. Also, I noticed a pan of some sort when you opened the lid to look at the brisket. Do you use a water pan now? I don't remember seeing that in your other videos and if I'm wrong, disregard :)
Yes would love to see fire management video 2.0!
Jeremy it was nice seeing you give up on the taco seasoning!!
I'm waiting for my husband to pick me up for supper and I'm drooling over your video.
Where did you get your bbq/cookin apron?
Man that view is awesome!! Just like your content 😀
great video.the people have spoken...another fire control vid if you please.btw what wood do you use in your Fatstacks?
I'm interested to know if it was quicker to cook. I assume it wouldn't stall as long as the moisture has already evaporated?
Any thoughts on using beef tallow as a binder for brisket?
We bought a half-cow from an organic farm. The carcass was dry-aged 21 days and then butchered. We received 1 brisket from the cow and I smoked it. It was just OK, not spectacular, and it was smaller than the prime briskets I usually get from Costco. I'll stick to costco prime wet-aged for my briskets
When I was a kid, we use to age deer like that. Field dress it, rinse it out and hang it up in the garage for a week or two with the hide on. As long as the high temp didn't get above 40 degrees. It was delicious like that. Now as an adult, time restrictions doesn't allow me to dry age venison. I now just quarter it up and keep it cold in an ice chest for a week or two
I’ve got x3 prime creekstone Briskets aging in umaidry bags. I’ve done it before, they come out money
Please make another fire management video. How to videos are my favorite !! Thank you you’re bbq looks awesome. Wish I were closer to try sometime. On the bucket list.
A side note, I keep my trimmings from my dry aged brisket and grind them with chuck for dry aged burgers.
I thought those outside trimmings weren't supposed to be eaten?
Nah.. Lots of people do it. Just wanna stay away from mold.