Cooking Brisket Without Wrapping on the Mill Scale 500
Vložit
- čas přidán 9. 10. 2022
- Wrapping brisket to finish the cook seems to be the norm almost everywhere. What about not wrapping at all during the whole cook? This is how the current #1 BBQ joint in Texas do their brisket. I really like this method, and this is my interpretation of it. Thanks for watching!
- Jak na to + styl
Finally some videos with the millscale 500!
Thanks for watching!
Nice video Fik, a lot of info start to finish keep up the awesome work and keep those videos comming 🔥🙌🏻🙌🏻🙌🏻
Thanks! Will do!
Excellent cook, and your trimming is perfection! I just discovered you with this video, and of course subscribed. Now on to looking at all of your other videos!
Thanks for watching, Rick!
He definitely know‘s whats up - nice work 👍🏻❤️
Thanks for watching!
Hello from San Antonio Tx, great video thanks for taking the time. I always rest mine for 12 hours in butcher paper, will maybe try the foil soon. Nothing like a good long brisket cook, 💨🔥👍
Hello! Thanks for watching.
Loved this video! That bp one was juiced to the max!! I’ve been experimenting with both methods, and also wrapping with bp in the 180s. My next one, I’m going to cook no wrap, wrap in bp for the rest on the counter until IT is 145, and then wrap in plastic wrap before going into the warmer.
Thanks for watching! Let me know how the no wrap cook turns out
The videos on the smokers were helpful. Would love to see one on how a day of serving pick ups and drop offs goes and your tips and advice on running a bbq business specific to how you do it.
Great suggestion! That's something I've thought about doing on video. Just gotta plan it well, because all hands on deck during service and it's normally hard to find time to shoot. Thanks for watching!
Great cook!!!
Thank you!
Alright alright alright. Looking great!
Thank you!
Awesome video as always
Thanks for watching!
Enjoyed the video.. I got the email today from my builder that he’s starting on my 250 at the end of the week. I’m excited to get it home and see for myself the difference of my 24x60 reverse flow and the new 250 traditional!
That's awesome. Who's building your 250?
@@fikscue Tyler Shirley is building this one. Tyler’s father Paul built my first one. Shirley Fabrication
Awesome cook Brother! Loving the content. New subscriber as of now. Keep that smoke rolling Brother!!
Thank you so much!
I grind up trimmings and make sausage at the same time, that brisket looks fire , got my mouth watering.
Just came across your channel…IM A FAN!!! I live in Pinole and looking to get a custom smoker soon. Will be ordering from you i the near future brotha
Thanks Carlos! Looking forward to serving you soon
tidy trim on those nicely wrapped to, briskets looked awesome.
Thank you!
Thank you - a lot of videos I see people fabricating raw meat on wood cutting boards
You only one using correct cutting board I see👍🏽
Thanks for watching!
great cook bro, new subscriber here!
Thank you so much!
I’m glad she said subscribe! I am a subscriber now. I found you by watching all of the Mil Scale videos. Great video my man, I am a paper fan for sure. Ive never let it go the whole cook and then wrapped. I believe I will try that next time. I am going to look but,,, Do you have a video of how render your tallow??? (sorry for all the I s)
Thanks for the sub! I do have a video on making the tallow: czcams.com/video/RKm5UXTH-n0/video.html
That got a picture of your bad ass smoker on mill scale website. I want one sooooo bad! Let’s see some more videos with this titan!!
They*
Thanks Chris! Just noticed the pics. More videos coming
Nice video. Would love to see a video of your catering.
Thank you! Hopefully soon. Kind of hard navigating video shoot and servicing at the same time. All hands on deck during service including my camera person daughter lol.
As always great video my man. Now let’s throw that foil boat in the mix again 😎
The boat has sailed bro 🤣
@@fikscue hahaha
Hey you have an awesome channel!!...
Love watching your videos I've been learning how to get better on my briskets from watching you It's so much information that you give out!!.....
I have a question? so do you pull your briskets off at 190 like Goldees and do you rest them or do you immediately put them in the oven to continue cooking and at what temperature do you set your oven at?
Thank you Arthur
Hey Arthur, thanks for watching! I do try to pull it like Goldees at around 190-195. However, I've now stopped temping my briskets and just go by feel. After pulling I rest at room temp for about 3-4 hours then put in oven at 170 for another 5-6 hours.
great video! i enjoyed how you filmed your fire management strategy also.
i did a foil rest on both prime and choice and the choice was my favorite. was your last foil rest a prime?
All these briskets were Choice. Haven't done any Primes for a while now. Thanks for watching!
Great video - how do you rest your briskets - wrap them and let them drop down to a certain temp before going in the oven? What temp do you have your oven set at - 150? Thank you Ted
Thanks for watching, Ted! I rest at room temp after wrapping for about 4-5 hours, then put in oven at 170F for another 5-6 hours.
Everything looking fantastic Fik. How do you like cooking on the mil scale vs the big Phill smoker?
Thanks so much! Love both cookers. They like to run differently, mainly due to size, but they both cook excellent. I use them interchangeably depending on size of cook.
I would like to see you cook some pork ribs & chicken on the Millscale... By the way great cooking with the briskets
Will do! and thank you!
Where did you go man, more vids!!!
Awesome vid Fik! I'm in the bay area as well. Where are you getting your dino ribs? I was also bummed to see Costco stop selling prime grade briskets.
Thanks Sergio! Got my Dinos at Restaurant Depot.
Any regrets on the 500gallon, can you do a second review video on this Pitt
Hi what type of wood are you using? Thank you
Do you have a link to that red cutting board? Looks nice and big. I’m looking for one big enough for briskets.
I got it at a local store, but this one is similar: www.webstaurantstore.com/choice-24-x-18-x-1-2-red-polyethylene-cutting-board/40724185RD.html?GoogleShopping&gclid=CjwKCAjwzY2bBhB6EiwAPpUpZvIcQfgUdQ5ztIPWOSqpUWV24QfaV1YQehxCDx2O6bPtY04K2AawxRoCqRsQAvD_BwE
Awesome video! I have a 500 primitive pits on order. I can’t wait to get it in may. I know it’s not a millscale but I’m sure it will still cook awesome.
There's a lot of commercial operations that use Primitive Pits. I'm sure they cook great. Thanks for watching!
How far do let temp dip before adding more wood?
The very end…your daughter,”subsciiiiibe??” Lol. Loved it.
Thank you for watching!
Where did the tubs you were using that all your briskets in?? Also where did get your wooden cutting board from??
Got the bus tubs from Restaurant Depot. Cutting board is from Boo's Block
We need more vids!
Coming soon! Thanks for watching
Hey fik, I will be cooking my first brisket in an offset smoker. What temp should I use for a 12 pound brisket, and do you recommend wrapping?
Different offset cooks differently, but 225-250 the first 6 hours should be good. Wrap when internal is around 180, then bump up temp to 275 to finish. Good luck
@@fikscue Thank you sir! I will let you know how it turns out, I might even film it
Where do you buy your briskets from?
I've been buying from Sams Club but they are very hit or miss and the price has gone to about $4/lb...
Mostly from Costco and Restaurant Depot.
What made you go with a Millscale vs one of the other guys?
The design and lead time.
Can you tell a major difference between the mill scale and the 250?
Other than their size, not really. But that difference in size dictates how they run.
have you ever tried dry brining them in kosher salt for 24 hours first? penetrates the meat and makes it even more tender.
No I haven't. Hard for me to dry brine many briskets, storage-wise. Maybe i'll try it out one day. Thanks
Hi my friend how you doing I like to ask you what the deferent between 250 gallon and the 500 I am not asking about the size just what you see deferent you self
Other than size and fuel consumption, they are not too different in quality and cook results. I like them both equally.
When are some more videos coming out?
Just posted one a few days ago. More are coming!
cool channel
Thank you
Wonder if it would be worth the effort to turn the deflector into a water pan. It would be easy to do.
Where do you buy your briskets from bro?
Costco and Restaurant Depot
What kind of wood are you using?
Almond
Do you still have your Big Phil smoker?
I do and still use it weekly.
You missed the ice cream truck!
Haha yeah. Great pick up there lol
You didn't say the temp you pulled them at but I would think you should let the one you wrap in foil cool down some before you wrap. Otherwise the carryover might be too great by foiling it right out of the pit. Jirby says resting down to 135-140 is important. Holding overnight in a warmer is not. If you feel you overcooked it a bit coming off the pit, rest it to 135 before you wrap and hold. If you hit it right, rest to 140 and wrap. If it's a bit undercooked, rest to 160 and wrap. All according to the Jirb.
Awesome information, thank you for sharing!
Yeah unfortunately we didn't get a footage of me temping the brisket before pulling since my camera person was getting sleepy and cranky lol, but it was in the 190's. The feel was more important to me than temp when pulling. The foil can definitely carryover the cook, so I do rest at room temp first for several hours before putting them in oven/warmer.
All that is true, but when he switched recently to the foil rest, he wraps now right off the pit, No resting down. It’s Smoked uncovered the whole time till pulled, then wrapped right off the pit into foil with tallow. I imagine he’s pulling them at a lower temp with this method, probably somewhere in the 190’s as the carryover will be greater. In mad scientist’s video you can see them cooking there briskets this way and talking about it as I described.
There always changing and testing there, find what works for you and you like personally and rock on.
Nailed this cook FIK.
Who you cooking all that brisket for? You got a catering service?
I do have a catering service. This was for a party.
@@fikscue that’s awesome man. I bet they enjoyed it, those briskets looked great. Would love to see some content about your bbq catering service
@@noejunior-nocode Thanks! Hopefully soon.
My friend how you doing I like to ask what the difference between the 250 gallon and the 500 gallon because I live in apartment and next month will move to house what your advice you give me thanks
The obvious difference would be size, and fuel consumption along with that. How much you are planning to cook can also help in determining what size is best to get.
are you Joe Yims dad?
Quietly: s..ubscribe 😂
Thanks for watching til the end!
Great video, but pretty sure you cut the point in the wrong direction.
There's no wrong way to cut a brisket when it's cooked properly, but I hear what you're saying. Thanks for watching!
Trimming brisket should be a crime
Are you interested in selling your 250?
No