Confit Brisket | Mad Scientist BBQ
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- čas přidán 5. 06. 2023
- VEVOR food warmer: amzn.to/43o9vgo
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“On a scale of 1-100 I give it a C” 😂😂
I laughed
"C+" which would mean 75-80/100
75 to 79
@@ldoubleg2006 Oh brother.
Erika's hilarious-- that was such a wife move. Your look of disagreement was priceless.
I was thinking the same lol
Yep, classic wife move. I've had people tell me it's the best brisket I've ever had, and I can always count on the wife to come back with "it's alright I guess".
Same thing with me….when her opinion is wrong, I just quit asking.
Love it. Have your opinion and stand your ground 😂
very persistent in trying to change his wife's mind.
What Erica is highlighting at the end is so incredibly important. To me, BBQ is about the memories you make around a table full of foil trays, cutting boards and paper plates. We can get real specific about minor details to make that food taste the best to us but to the average person who isn't eating good BBQ on a weekly basis that choice brisket is a delightful treat! We gotta remember what we love about bbq and go back to just enjoying it for the love of the food and the memories.
This. My very first brisket (I'm only up to 3 now) had (to me) all kinds of problems. Took forever to cook, wasn't very juicy, etc, but everyone loved it and said it was soooo good. So six months of smoking later, I just thank them for the compliments. I love sharing the food I make, and need to take joy in their happiness, and leave the notes for how it could be better between my logbook and me.
the back and forth at the end had me dying.. lmao “you’re really putting a strain on our relationship” 😂😂
This episode is gold. The back and forth with your significant other.. priceless. Not in a bad way obviously.. we all have things we love, and we hope to share those things. I can feel the two of you living this moment! Love it!
This is crazy!!! When you showed the beef cheeks done this way I thought, "I wonder if you could use the same method on a brisket?" I went and bought a flat seasoned it with my own tried a true rub, smoked it on my MB 1050 until it built a nice bark, about 6 hours. I had put an aluminum pan half full of some fresh and some tallow that was smoked already in at the start of the cook so it was all smoked when I was ready to put the brisket into it. I won't mention any names but because I planned ahead instead of "pouring" slightly warmed tallow over the top of it, I gently lowered it into the pan of hot, smoked tallow that was already the same temperature. The bark stayed perfect and it only took 3 more hours and it was probing like butter so I pulled it out, gave it a quick dust of my rub, wrapped it in paper and put it to bed for 6 hours. I probably would have left it in the pan but was afraid of spilling it trying to put in my electric cooler, turns out it was a good decision since it allowed come down in temp and avoid it from over cooking. When I pulled it out and unwrapped it it looked amazing and when I made the first slice I thought I had over cooked it because there was so little resistance but I ate it and it wasn't. I continue slice after slice and they were so effortless. I swear it was the best brisket I have ever had, juicy, perfect pull and bend over knife tender, and exploding with flavor. My very first thought was "why aren't people doing this in competition? It is a complete game changer in my book.
I started using my old Masterbuilt electric cabinet smoker as a warmer. Works amazing! But you do have to set it at about 175 to keep internal meat temp between 145 and 150.
I converted mine with a PID and it holds temp pretty steady. I bypassed the control panel and plug directly into the heating element.
I use a electric roaster oven it works great to for 1 brisket.
I did this cook over a year ago and it works.
What's the video called? would love to check it out.
@aram325302 it's on my channel. 👍
Same here smokin joe killed it
When you have a bbq channel and you're cooking high end meat all the time, of course regular stuff isn't gonna taste like thousand-dollar wagyu. But for 90% of the population, eating a good barbecued meat doesn't happen often, and so anything done well will taste delicious.
Accidentalmente termine un brisket en confit por usar papel de aluminio en forma de canoa y el brisket solto bastante grasa en las últimas horas y se almacenó en la canoa de aluminio, y la verdad fue uno de los más jugosos brisket que he hecho.
Okay.. now that I got that out of the way… thank you for always sharing so much with us. You are part of the BBQ community that is absolutely awesome!
I love it when the house smells like BBQ! The bathrooms, the closets and the garage!!!😮
Your comments about taste and texture of these mass produced briskets are spot on. While they are all that is available to the vast majority of us, I have NEVER been happy with the briskets I have purchased from the local chain grocery stores.
I think it’s really interesting how although you clearly know the ins and outs of cooking a brisket, personal preference still plays a big role. Erica liking the plain Choice brisket from Costco demonstrates that completely. At the end of the day, there is a level of personal preference involved.
That warmer is a game changer. I picked the exact one up about 6 months ago. Makes life so much easier. The timing of finishing different meats is no longer an issue. So glad you are showing this! Great content as usual.
Is this something that could be left in an outside kitchen all the time?
@@wmrrock yes, as long as it's out of the weather. I run under a covered patio over night with great success.
How long can you hold a brisket in it for after it's cooked without letting it go past its 'prime'? Always searching for something that can hold it longer than the max that a towels + cooler method allows
@@MemoROFL I've done 12 hours and it was fantastic. I haven't tested for length vs quality. However I have put in the box to quickly and carry over cooked it past done.
I'm trying to figure out which vevor model he is using. I want to get the right one
I did a similar thing about a month ago. Smoked a small rough choice cut brisket and I originally thought I got it a little too hot, but there was just not enough fat in it to render, so at about the 3.5 hour mark I put a deep 9x13 baking dish in my oven at 160° and filled it with a mix of mesquite and applewood bacon grease that I collect after our weekly 2-3lbs of bacon. After it all melted down I pulled the brisket off the smoker at about the 4h mark then placed in the dish, covered it, & confit'ed it at 200°F for another 4 hours before letting it rest at 160°F for about 10 hours (lowest my oven goes).
It was noticeably more firm and didnt taste like traditional brisket due to the hints of applewood bacon, but it made for great sliced brisket sandwiches and beef cubanos.... because I always have some smoked pork lying around.
Confit is a cooking method they used to preserve meat pre refrigeration. It is short for confiture or to preserve. They would cook meat, usually duck, in the fat and then store it in that fat. After the fat cooled it would coagulate and create an oxygen free environment keeping the meat preserved! Great with pork as well. Well done Jeremy ! 👏
Everything is better with bacon!
I think I would have used a 2-gallon ziplock bag and sous vide cooker! It would have used MUCH less tallow and still would have been able to keep it at a constant temp for as long as you want.
One of the best briskets I've ever smoked I held for nearly 15 hours in a sous vide for a work event. It was so good. People still talk about it almost six months later. I chucked in solidified beef tallow in the vacuum seal bag to confit it. Definitely try it if you've never done it.
Love the banter at the end.
Erica deserves her own mic. Love hearing her comments, when I can hear her. We love Erica You should compare ghee versus tallow, confit.
Thanks for the tip on the warmer. I've been thinking about using an electric smoker to hot hold food, but at around the same price, this may be the ticket!
excellent as always
Glad you found that Vevor food warmer! The winch on my truck and even my welder are Vevor brand and they're great! I gotta start looking at their cookware now.
Thanks! Great experiment and funny outtakes 😅
Lol. That conversation was hilarious.
Hi Jeremy! Love your videos but I really think it would be best for you and Erica to always blind taste test. No matter how objective we try to be it's just impossible to eliminate bias. Regardless, I have only smoked one brisket and several chickens my whole life and yet I am subscribed to your channel and watch almost every video so you are doing something right for sure. Thanks for the content!
as good an idea this is, i think their honesty shone through and you still got the real verdict.
Problem is... after being the person who handles the food for that long you clearly know which is which. (Movie magic)
But ideal for guests yes
Agreed. How can a scientist not use double blind or at least blind taste tests.
And if the look is a telltale sign blindfold needed.
More great content. The "Nope. Sorry" to editing out the issue at the beginning of the video made me LOL. Well done Erica.
One of the other guys I enjoy watching does a lot of testing/sciency things like you do. His method is pull the brisket off at 190 temp, and then let temp drop to about 160, wrap and then put it in the warming oven for 18-20 hours. This way the brisket doesn't get over cooked, and while in the warming oven (at 150) all that fat gets rendered down nicely.
Smoke Trails
Finally an experiment from the “Mad Scientist” 🎉 for being Mad Science BBQ we don’t see experiments often
Love watching this! I find it interesting you have a very strong opinion (differing from Erica) on what perfect BBQ should taste like. I think it would be great to have you visit a BBQ competition and be a guest first round, and final round judge. You'd likely be surprised which meats make it to the final table... and rest assured these are the meats that the general public (first round judges) said was the BEST.
I just saw the video again. The best you have ever done and I like all your video's.
I enjoyed the end of the video of you and your wifes conversation. Fun video.
20:12 the disappointment LOL that's real love right there
Great video. Interesting as usual. I love your scientific, comparative approach.
A hive of knowledge thanks mate
You two cracked me up with this one. Con fit will be New for me if I try it.
Part of me wishes I'd seen this warmer option before I went with my Vollrath single-pan warmer, but honestly the single-pan one works for me most of the time, holds temps dead-on (max 5 degree variance), and takes up a lot less space.
You just described the briskets we get in Florida. 🤙🏻🤙🏻
Just a thought, what about doing a normal wrap, then rest it in the tallow pan in the warmer, that way the tallow never gets hot enough to carry it over final temp. Have the tallow tempered before adding the brisket in the warmer. And as a final point, smoke the tallow for an hour during the cook.
Cooking things yourself is gratifying, but food will always taste better when someone else makes it.
Yess! Such a tough critic on myself!
I agree with Ericka, when brisket is soaked in fat, it loses it's texture and meat flavor, meat flavor is different from tallow flavor, still perfection is found in just the right amount of beef tallow per brisket
One must remember that fats create a flavour barrier, so in this case the tallow flavour would replace alot of the smoke/bark flavours . The spend on the tallow and cheap brisket probably also works out more expensive than the good quality brisket . Spend the extra and just get the superior cut from the start.
That ending was golden haha
Thank you Erika - I can only get costco choice near me.. And I don’t want to pay the cost of ordering expensive briskets online. Hopefully Costco brings back prime briskets at some point. Either way it made me feel better that she enjoyed the paper wrapped choice so much. I will definitely try some creekstone and SRF briskets for occasions.
Sam's Club always have prime briskets in my area.
@@clamdiver5000 thanks! It’s a bit further but I never think to look there.
If you have a Costco business center check there. I'm in Colorado and it's the only spot 24/7 that has them. Normal Costco is hit and miss
@@clamdiver5000 Same... My local two Sam's always have Prime brisket. Sometimes they carry Choice too, but always Prime.
Regular Costco has been sparse on briskets and I've only seen choice the last few trips. Costco business center had Prime though, and Sams has prime.
Bruh that ending . So relatable 😂
As someone who makes (non-BBQ) CZcams content, I bet Jeremy doesn't like this video and thinks it's bad content. He probably debated if he should even post it. As the person watching the video, it's great and super entertaining.
Ericka standing her ground was awesome. You go gurl! 😅
I had a heart attack just looking at the brisket soaked in tallow
Yummmm. I want some more.
You should be in all the videos!
Longtime subscriber here Jeremy. Wished maybe you’d discussed the practical use of confit in the real world. I know Snows BBQ infamously uses Select Grade Brisket, cooked hot n fast, Texas crutch in foil, very little to no rest. Surely they’re using plenty of tallow in the foil (ie confit) to get the brisket to tenderness by 11am. I enjoyed seeing the effect of submerging the brisket but definitely not practical 😂. Great seeing you and Erica back home cooking again!
Interesting vid. Thx again for the content Jeremy!
I'd like to see you redo a confi comparison.
Besides taking it out of the tallow when it’s done, also consider preheating the tallow before you put the protein in to keep consistent protein temp
Lol the "Mad" part of Mad Scientist really came out there at the end... 😂
I did purchase a warmer. I've been looking for one. Thanks
well done. nice test !!!
Love this..."On a score from 0-100 - I give it maybe C+ (Costco Choice Brisket + Paper); I say it's a B+ (Costco Choice Brisket + Confit); I'd give that a 94 out of a 100 (Creekstone Choice + Paper). Love how you are real and keep it real - just like the rest of us. Makes it more authentic. Thanks for sharing this 'experiment' - it was fun to see it as well as what you would do differently. Cheers!
Love your videos, particularly the new methods/experiments. I did a kind of confit method prior to seeing your video and it turned out great. Have another suggestion which I'm try today. A double smoked brisket. First low temp 200 is until 140-150F internal reached. Then cover and refrigerate overnight. Repeat the smoke the next morning and wrap or confit roast two 200F ish internal. Using a Costo Prime brisket. Let you know how it turns out.
I went to Costco here in Melbourne Australia last week and went to the briskets. The cheapest one was ~$95 USD for a ~12 pound brisket.
very nice that you got a creekstone, those choice tend to come out just like primes
TMG is about an hour from me. I love my Texas Original Pits offset but if i knew of TMG before I bought it there would probably be a TMG sitting outside right now!!!
@Ericka "Nope. Sorry" LOLOLOLOLOLOLOL
Dude marriage tip......don't argue with mama bear!! Lol. Great video. Awesome as always!!
I would love a video, specs and review on that Vevor food warmer. I’ve been in need of a very good budget warmer. Love the vid…info amd keep smokin’em!
Don't bother, I bought the exact same one. It works perfect and very affordable.
I’m on the list for a fridge pit from TMG. Such cool smokers and can’t wait to cook on one. Excited to hear your opinion on this pit.
Won’t regret tmg. I have a 72 copperhead. Quality work and temps are super easy to maintain.
@@zachstead8549 those copperheads look awesome. I bet it’s fun to cook on.
Gotta love a wife who while supportive, lets you own your own mistakes. Sounds like you found a good one brother.
Now you need to do the creekside brisket confit. Plus you now have a ton of flavored tallow to use in the kitchen after straining it through cheesecloth
LOL, I've never even seen a Costco in "real life". I"m definitly NOT complaining about that either!
I’m running Bacon Up on my wrap I like the flavor. Thank for info on the warmer my Birthday is this month so I hopefully I can pull it off 😊
Hey Jeremy. Love all of your videos including the ones that you’ve given reviews/comparisons on smokers. This is the first time I see you put logs inside the smoker. Just wondering why? Is this smoker missing the proper heat deflection plates or is it just running too hot? What’s up with that? Other than that, awesome looking smoker for sure. Thanks again for all of your awesome videos, keep up the great work.
Glad to see someone try this. I've considered doing this as I've accumulated lots of fat trimmings to render down.
Cool idea for a video. Wearing the same shirt while watching 🤙🏼
"...on a scale of 1 to 100 - it's a C+" i fucking died lmaooo
I saw you post that warmer in your IG...I love that you found that & tried it out for me ;-). I've had the exact one in my "Save for Later" cart FOREVER...just wasn't sure I wanted to risk it. Pretty sure I'm going to be in trouble in the near future when another appliance shows up on the porch LOLOLOL
I totally get the excitement on the warmer. I've been chasing an affordable hot hold solution for over a year, landing on a an Aroma roaster oven that will go down to 150 and works well for ONE brisket. This is an affordable Alto Shaam and a game changer for home BBQ.
The 59 dollar one from walmart?
@@jesusfalcon3222 Yep, it will go down below 150 if you want, holds temps accurately. It works great, but you can only hold 1 brisket in it. It was plenty until word got out and now I have more requests to make more food.
Yup I bought the same thing a month ago. Game changer.
I think to change the flavor of the end product when you confit the brisket, you should smoke the tallow prior to and then confit the brisket at a later day.
You really are a mad scientist! 😀
Almost had her agreeing with you right up to the the bitter end where then you realized it was back to square one! LMAO
this just shows how important quality of beef is
I feel the purpose of this video was so that Jeromy could satisfy his curiosity of finishing BBQ in submerged fat. 😂😂 Thanks for the review of the food warmer.
I've been bummed about Costco's brisket demotion lately... so I bought one a couple of weeks ago and used it to make birria, and it was perfect in that capacity! :)
Awesome video! Please do a comparison video of a cook on the modified Brazos and a more expensive smoker.
Hilarious. Jeremy did a blind taste test and then had to convince the taster, Erica, she was wrong. Lol
Hey man I love your videos went from getting into bbq to having a much better understanding and better end product from them just wanted to say thanks
Go on Ericka you tell him. Great video
Awesome video as always! What size warmer did you go with? There are several options
Great question. That looks like the 25x15x24, which is only $309 vs the 19x19x29, which is $359.
The desire to put out an amazing product on a new smoker was palatable. Been there, I can relate to your internal struggle.
It is hilarious watching you and your wife disagree on how things taste. You are absolutely right about being your own worst critic. Cooked 2 briskets a few weeks ago. I'm analyzing every component of the brisket while everyone else is happily stuffing their faces.
I confit'd choice brisket flats to make Chud's Suadero tacos for a party and got great feedback. I think there is definitely a place for choice brisket.
Glad we still have Prime at Costco here in Wisconsin
I once confited a brisket (not BBQ). It actually came out much drier than a pot-roasted or braised brisket, which is how I learned to make it.
"If I had to give this a score out of a hundred... I'd give it a C+" 😆
I recently picked up a vevor box as well. I haven't had a chance to use it yet though but soon.
"If I scored the first one on a scale of 1 to 100, I'd give it maybe a C+" .... too funny
It's like suadero from CDMX. Beef navel (just an extension of the brisket) is cooked in fat and oil until it's super tender and then chopped into meat for tacos.
Glad you went ahead with the cook regardless, because I rarely have access to choice meat.
Thank you for this great video! I’m actually coming back to it to see how the warmer is working for you? I tend to need a lot of hot holding space when doing GM gatherings of 30+ people at my home and this looks perfect for my needs. Just wanted your feedback on if it’s worth it after, hopefully, some more usage. Thanks in advance!
@madscientistbbq just make sure your Vevor isn’t tilted in cold weather while loaded down with brisket. Experience is a good teacher. 😂
Love the Volunteer!
Why?
@sergman84 I did the January class that Jeremy put on in NC. Temps got down in the 30’s and we used my Vevor to hold about 18 briskets after taking out racks. We were doing the event at a VFW and counters were uneven, caused them to leak leaving a really nice tallow glob to clean up. Truth is, Vevor is legit! No issues since, setup was my fault.
Question? Do you have to put a water pan inside. I feel it will try up leaving it for a long period of time.
Love your content 🙏🏽 i really loved your review of the over under smoker and im almost sold as my first smoker
Any chance of doing a review or opinion on the Oklahoma joes Marshal center box smoker?
Its the only one I'd consider over the over under
Mouth waters almost every episode and learning everything i can
Thanks Jeremy! Question, what size warmer did you have on this video. I have been looking for an affordable warmer and of course you came to the rescue!
Thanks again.