12 Brisket Mistakes Everyone Should Avoid
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- čas přidán 7. 05. 2024
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I’m not a hater, but I spent at least 40 yrs cooking on the the 250 gallon tank your standing in front of and been in many cook offs. And now use a pellet grill, and from my experience. I can cook on anything, the process, the wood or the pit isn’t the difference. The experience is what makes it, your all wrong and off. Only the undereducated would give you credit, experience is the teacher in ALL situations.
Sounds like you are a hater.... also that’s a 500 gallon smoker, not 250. I have used sooooooooo many of Jeremy’s videos for inspiration and it has paid off VERY well.
Also, Jeremy has almost 180k subs at this time and millions of views. You have 3 subscribers.... Come back when you have more.
u ok bro ?
What?
and he is giving you his experience... so whats the problem?
I have been BBQing for 20+ years. I am talking I do burgers and franks wieners, to pork butt, briskets, spare ribs, short ribs, Tri-Tip, reverse sear steaks, etc.
I have cooked on 500 gal smokers to doing jerky in a modified filing cabinet (lol) I’ve used every type of wood imaginable and currently smoking a brisket on a pellet grill as I type this.
This guy is more than legit.
This guy probably just gave a decades worth of experience in a fluent straight forward video. He covers every single basic of BBQ as well as goes into the depths of knowledge that is usually only learned from screwing up, which is the best way to learn.
Doubt anyone will see this comment on a video this old, much less the creator. But if anyone is trying to get into BBQ and is worried they are going to mess up. Don’t worry. You are for SURE going to mess up. But have fun, drink beer, order pizza if it’s that bad, and try it all again the next weekend. Lastly, listen to this guy. Keep it simple stupid.
00:09 - #1 Cooking at the wrong temperature.
01:47 - #2 Using the wrong rub.
03:16 - #3 Not allowing enough time before the food needs to be served.
04:24 - #4 Not allowing brisket to rest long enough.
06:38 - #5 Making changes that are too big between smokes.
08:14 - #6 Looking for the wrong signs in your brisket.
08:54 - #6.1 Color
09:11 - #6.2 Bark
09:36 - #6.3 Evaporation
10:16 - #6.4 Fat Render
10:39 - #6.5 Temperature
12:45 - #7 When spraying a brisket, don't spray the fat.
13:08 - #8 Over or under smoking the meat.
13:54 - #9 Wild temperature spikes
14:57 - #10 Getting low-quality meat.
16:30 - #11 Wrapping improperly.
17:13 - #12 -Improperly trimming your brisket.
Thank you for doing this. I found it very helpful.
Why not just watch this gentleman's entire video.....
1 and 2 is bs
Oh THANK YOU! I couldn't take the endless rambling on and on and on. While I appreciate the video, just get to the freakin point already. We don't need a history lesson with every possible hypothetical thrown in.
Thanks king
This young man is growing on me. Wasn't sure about his videos at first, but now I've watched about 10 of them and he really does know what he's talking about. Keep it up young fella!
This is one of the best videos I've seen on any topic in a while. Real suggestions, no longer intro, clear but quick speaking voice, covered different smokers, just awesome content!
This is hands down the most informative and best video on Brisket that I've seen on youtube or any other platform!!! And I've seen a lot of them!!!! Thank you so much for sharing your knowledge with us. You got yourself a new subscriber! Keep up the good work and god bless!!!
I've been smoking meat at home for close to two decades. Before that I was an accomplished grillman. Like most of us I've ruined a lot of product trying different methods to smoke. These videos are informational and entertaining and I never fail to learn something from the Pit Master. One thing about BBQ folk, they'll tell you exactly how to do it but you still have to pay your dues to get the results you want. It's like fly fishing...you can watch all the videos and take lessons but you still have to get out there and do it. You have to pay your dues to get great.
Im smoking a brisket today for the 4th tomorrow
I am smoking on a pit boss pellet
I have lumber Jack 100% oak pellets
I have started with a prime 19.4lb brisket, trimmed to about maybe 16lbs now.
Please advise here’s my plan after watching several of your videos:
Best method for pellet
Seems to be foil boat, fat side up, this method seems to protect it more because the heat source is directly underneath not like an offset.
I order the metal diffusers for my smoker but unfortunately they won’t be here in time.
1. Binder used just water to get all the smoke I can into the brisket
2. I have a rub which I will use lightly, then go heavy with 50/50 salt/pepper
3. Starting smoke at smoke setting 180-200, using a smoke tube with extra pellets for the first 2-3 hours to get a little extra dirty smoke into brisket. Remove tube after 2-3 hours and check bark.
3. After maybe 3-4 hours check bark if I like the color dial up to 225/250 and time to foil boat. This is how I will continue to render fat, protect meat side, and break through stall. I will keep at this temp in foil boat until done almost done around 195.
4. At this point I want to take out, rest on shelf down to about 180 and then go into a long 12 hour hold/rest in my small oven which will be set at 145.
Here’s my first question: after cooking foil boat should I wrap in foil with some waygu tallow, or paper wrap with tallow? Or leave foi-o boat with tallow to rest? This tallow will smoke with brisket
Another question how long should I leave for the actual smoke time?
I want to eat tomorrow at 3pm and want a 10-15 hour rest
I’m thinking I will start today around 3pm and plan smoking for about 10-12 hours and resting for 10-12 hours. Is that enough time for this size brisket which after trimmed is about 16lbs??
Please answer the two questions
1. Is foil boat best for pellet smoking or goldees no wrap until rest?
2. If foil boat should I wrap for hold with paper or aluminum foil, for a long 10-12 hour rest at 145
3. How long should I plan smoking this? Thinking it will take 10-12 hours
4. Should I pull it just before done around 190/195 or when done around 203, asking because the long rest
5. Should I leave out before resting at 145 and let it drop rapidly to 180ish first?
What do you all think?
tell that to all my family members and friends who think bbqin is ez but always end up overcookin or burnin their meats😂😂😂😂🤦🤦🤦theres a reason y PitMasters exist
Thanks for the advice!
Agreed this is absolutely correct 👌🔥
It’s called school fees..
I love your channel, everyone else just goes over recipes and don’t show you what to look for. You have taught me a lot and my backyard bbq game has improved greatly because of the way you teach. Keep it up thank you!!!
I was so glad to hear you say a 10 or twelve hour rest is ok! That's been my default for the 3 summers I've been smoking brisket! And real truth about the Therma Pen and Costco briskets!! Great video! Thanks!
Such great content! Your teaching background really shows man...I love watching all your videos and have learned tons. Thank you!!
That was an excellent presentation. Very well presented, informative, covering what really should be taken into consideration if you are going to attempt to make a brisket worthy of the time and effort! This level of preparation is no different than baking a cake. Leave out a couple of steps, or skimp on the ingredients and it's just not going to be right. This should be as much fun to make as it is to eat.
Thanks for taking the time to explain so that any level of cook can understand and hopefully apply what you have laid out as a road map to making a great brisket!
I love your videos. Sharing a love of BBQ and all your tips and experiences is priceless. I have made many of the mistakes that you talk about. This video made me really think about what I've done right and wrong. You're videos are logical and well presented. I learn something every time I watch them. They are especially helpful for smoking something that i have never tried before. For that, I say thank you and keep the videos coming.
THANK YOU SO MUCH for actually explaining what is happening, why, and how to control it. This is 1000x more in formative than any 10 other bbq videos combined. You get an A+ for communication class, and a sub.
I watched this twice in a row to try and soak it in. This is the most informative and helpful brisket video I've seen yet! Great job and thank you!
Agreed, most people Stutter and stammer, this guy could teach @ M.I.T.
@@philipcook790 didn’t he used to teach?
This video was amazing. No fluff and long intros padding out the information. Just straight to the point. I wish I could upvote this more than once
I have to say I did also and saved it to watch every time I start to cook brisket. One thing it does seem like is maybe your heat drops for an hour but seems like several hours to bring it back up to where it was at
Agreed!
Great tips! I'm cooking my first brisket tomorrow and this helps immensely.
This is one of the best and most informative videos I’ve seen on a brisket and smoking in general. As I sat here listening I was thinking of things I’ve done, should of done and things I should definitely have not done. Less than a year experience smoking on my end so this was very helpful. Looking forward to smoking my first brisket this weekend.
I’ve watched this video so many times and it has helped me with my briskets. You and Matt Pitman are the best ones to listen to. They know what they’re talking about
Such great tips!! I am about to go for brisket #10 and have for sure made at least 1 of these mistakes on every cook. This is super helpful and I appreciate you pros putting out this advice. Thanks again and happy smoking/bbq to all the rest of you smoking beginners like myself!
This was the most helpful bbq/brisket video I have watched yet. Thank you!
Many thanks for the excellent video. I have seen many others and they mostly cover the same things. You shared several specific do's and don'ts that I'd not heard before. Value packed video.
Smoked my first brisket today and nailed it. Yuuuuge hit. Thanks for all the pointers! You've been spot on with all your tips.
really good tips! i especially like the idea of extended rest time and making small, gradual changes. great video. thanks!
Thanks for clarifying temp for various size smokers. I thought I was going crazy at first too, when I first started using my 250 gal and using same temps as my smaller offset. I eventually found out my 250 gal needs a much different temps compared to smaller smokers.
Thx for the video bro 🍻. Now give us a full video review of your 500 gal smoker while cooking a brisket. Including fire management for this size smoker, things you love about ur 500 gal, and things you might add or change if building another.
Man, this guy is a legend. I’ve smoked a bunch of briskets over the years, and I learned so much from this video. I have been under appreciating the importance of a proper rest period all this time. Thank you Jeremy!
One of the most informative and well presented vids I've seen on CZcams! Thanks.
Jeremy, home run buddy. Your knowledge is amazing.
Great video! It was great to see one video that breaks things down really well for different types of smokers. I have a Big Green Egg and have always cooked at 275 "because that's what Aaron Franklin does." It made a tremendous amount of sense to cook at a lower temperature because the air flow is so much slower in the Kamado style smoker, I'm definitely excited to try cooking at 225 for my next cook
watched a lot of videos on brisket and got good tip's, but by far this should be the first video anyone should watch. Good job and thank you
Great post. One of your best. Been making briskets for years, and still learned (and affirmed) a lot from this video
this is the best video i have ever watched on BBQ hands down. this was a huge help, if theres more of that inside you pls do more of this
Great video. I’m glad to hear your tip about smaller offsets having bigger temperature fluctuations. Makes me not feel quite as bad about the temperature swings I’ve experienced with my Horizon 20” offset. It’s definitely something I need to get better at, and the key for me is chopping my wood to smaller, more manageable sizes.
Yeah Franklin uses a chop saw next to his cooker so he can have a more manageable steady fire. Smaller wood catches easier and doesn't "cool" the fire as much.
There's another video on his page talking about how those temp swings are actually a good thing
Still on my journey here, but this was a fantastic information source, backed up by other things I've picked up over the trip. I've gotten most of the things mentioned here down, as I expect most of you have. Biggest takeaway for me is "the rest" which I sort of just figured out and this validates it. That and remembering that the temperature is a proxy, not the end all. Thank you MS!
Timely video to watch. New pellet grill, trying a brisket right out of the gate. One part of me is nervous, the other part says “ get in there and learn.
Love the comments on multiple methods of testing for “ready to wrap”.
Notes taken, smoker / brisket ordered. Still doing homework, but, I intend to make my 1st brisket a memorable one (hopefully good). Thanks for all the tips (on many of your videos).
That is the best breakdown I’ve ever seen. Thank you 🙏🏻 all the best in your new home.
I agree! Best breakdown by far.
Your latest fan! Excellent video and information - especially for newbies - and so well done! Keep up the good work!
Really enjoy your videos. Lot's of great info. The most important thing is you talk fast, get to the point, and deliver easy to grasp information.
Great video, started my first brisket this morning and looking forward to a few hours from now. A common thread I've heard over and over, no matter who it comes from, good briskit is an art!
Good brisket is fairly simple 4hrs on smoker 225/250 4 hrs wrapped tight in foil thats good. Great brisket is a art it truly is. I learn something just about every time I cook one with the help of videos like this. I'm still at good. I'm working at awesome
I loved watching this video... you are really good at speaking and presenting information in a capturing way.
I bought a Weber Smokey Mountain 14.5" a couple weeks ago, and accidentally told my wife to buy a brisket for me to smoke when I meant a pork butt. That's how inexperienced I was. Of course, I always do as much research as I can before trying something new, and so I did with the brisket, but there were still things I wish I had known going in to it. The flavor was great, I had a pretty good bark, but the meat was not very tender, especially working towards the point. I am looking forward to my second attempt, and your video here brought up some great pieces of advice for me to apply on the next round.
I’ve been watching your how to videos since I got the smoker and still come back time and time again to your channel Sir. I’ve been mentally preparing to do a brisket lol it’s last on my smoking bucket list, and this video was exactly what I needed..great job man! 😉
So much wisdom and sound advice here - even for a gas griller like me. Thank you for the logic and clarity!
I feel like I need to pay you after taking this "class"!! So informative. I've only smoked one brisket on my Traeger so far, and the flat was just terrible, way to dry. Thanks for putting out such great content, especially the difference between the "pro's" on their big smokers, versus backyard bob with his GM or T.
Great advice, Jeremy! This is so much more valuable than "do it like this" videos.
This is your best video. Professional. Not silly, not arrogant. Very professional and precise. Thanks
Most informative video I’ve seen regarding the subject...appreciate your time, and nicely done!
Thanks, I've learned a lot of what you talked about by smoking my brisket. I agree wholeheartedly with your advice. You also helped me with my wrap temperature. I'll try to wrap at 175. I normally wrap at 160 and take off at 200 on the nose. You confirmed that I'm getting pretty good at smoking brisket. I also use oak. I like the smoke better and it holds heat longer.
Actually, Ziricote holds much better heat than oak. Oak is for rookies. Ziricote from Africa is for the pros. Oak sucks. Oak is for poor homeless people who continue to rape society with their BLM movements.
I took your advice on the merciless flat trim when I did my last brisket. The trimmed pieces were seasoned and smoked next to the brisket, just handled differently. They were fabulous chef snacks along the way.
YES
I love chef snacks.
WOW, lots of great info. Thanks for not holding back and giving secrets/tips for all of us with much less experience!
Great video man! Well done, super informative, well produced. Keep them coming, I'll keep watching. New to the world of brisket. Thanks Man.
Hey Jeremy, just got into the world of smoking. My wife bought a $20 Weber smoker at a garage sale. I cleaned it thoroughly and fixed it up. This weekend, I made pork butt and select brisket (yes, I attempted brisket on my second day of smoking). Both turned out phenomenal. I watched your videos several times over and followed your advice. It turned out great. Would love to send you a pic for your opinion. Again, thanks for the clear, thorough videos. They really helped.
How are you doing after a year on the Weber? I ask because I've been at this for years and noticed that this whole time has been one big learning experience. If you're still on the Weber you have great diligence. If you moved to another grill I'd love to hear how you're making out
@@jimcrosby3944 Hey Jim, so I actually gave away my Weber. The issue that I had with it was that it was too difficult to get to the fuel underneath the water pan. I either had to disassemble the smoker (in the middle of a smoke) or just throw my fuel in hoping it hit the right spot. I ended up finding a really nice used Traeger which has a side fuel load. Much easier to use! Other than that, my smokes have been really good. As long as you can keep the temperature within range and watch your meat temps you'll do great!
@@Radioman-pv5np OK! Well, that's good to hear, I too am a Traeger guy I've been using one for probably 5 or 6 years. My wife bought me one as a gift for beating cancer, so she says. But, I know better, she bought it because she knows great things come from it that she can enjoy! Lol! Enjoy your Traeger. I have for a long time and will continue to enjoy it for years to come.
That's pretty funny. I have a 18" Weber and I'm a big strong guy, so I just put on gloves and just lift away the top two sections together which also contain the pan and the brisket.
Problem with a smaller amount of fuel in a smaller smokey mountain is having to add more charcoal, usually once around the stall.
Kitchen sign idea 💡: “Be merciless, take it off, and you’re probably gonna have a better result in the end” - J. Yoder
This is definitely one of the more informative and helpful videos I have seen for smoking brisket. This is even helpful for someone who isn’t a beginner. Lots of good reminders and new points about wrapping that I had not considered as well as a more aggressive rest time. I have been sticking with resting an hour across the board unless I finish early.
You got me going man! Been bbqing for 2 years now and people love it thanks to you! Keep doing what you do, great videos
This is the best brisket video I’ve seen on CZcams. Great info!
Who gives this a thumbs down? 50 people!?! I don't know what they were thinking... But this video is pure gold!
Probably aren't Franklin and his crew 🤣
Vegans... 😂
Epiphany! The retakes at the end revealed to me your dedication to make your ideas clear, exact and concise. Too many youtubers think being clever comedy grows their subs. (It doesn't, in all cases)
I thought I knew what all your recommendations were going to be. But you expanded my knowlege.
It's clear from your bloopers a ton of work went into this. Well done, and Thanks.
Have you experienced any changes in your process as a result of your move from Cali to Kentucky? Has elevation played a factor in fire management and/or cook time? Do you still have access to the same types of wood you used in Cali or have you started using other species? Love your videos and your style of BBQ!
I've been cooking awhile; backyard, competition, and some catering in the Texas panhandle.
Some great info you're sharing here, and your delivery can be easily understood. 👍
Personally I wrap using baking bags like one might would use on a turkey. Ive had good results using them with many different cuts.
LoL, the only thing I'd do different; paint that cooker and build a shelf under those doors.
Great stuff here; keep on smoking!
I am relatively new to brisket but not to smoking. Your advice was solid, organised, clearly explained and very very helpful. I was looking for some tips but was so impressed I subscribed... Thanks Kid!!!
Wow! A video that gets straight to the point.. i love it. Good tips.. my first brisket on my weber kettle came out great! Going to try a wagyu brisket next keeping in mind some of these tips.
I feel like I have a pretty good grasp and my WSM and I are well in tune when smoking a brisket. That said, I watched this entire video and found it very interesting and more so informative. A def view for beginners and even intermediate enthusiasts. I wish I would have found this video a long time ago. If so there would have been far fewer brisket massacres! Thanks, Mad Scientist!
Truth right there. I've been at 4/5 hrs smoked 4/5hrs wrapped in foil. This video takes it way past that. Im now shooting past that. For one I learned the importance and why of wrapping and resting it. I've also trimmed fat seasoned and then replaced fat to keep it moist which has really worked pretty well. But leaves it not nearly as pretty
Great breakdown. Most people have different types of cookers/smokers so it was nice to see the different recommendations. Thanks!
Great information, and I like the outtakes. Shows humility and that great videos take a lot of work. Well done!
Guy, I have been smoking stuff for years, watch a lot of videos, spend time on thesmokering and amazing ribs, and this was wildly helpful. Really appreciate that you spent some time thinking about a bunch of things that I honestly just never considered and that will absolutely improve my cooks. Great video.
This is like Master level Brisket tips. Amazing
These are some of the best tips I've ever heard. Especially the " 40% water evaporation" tip. I would have never guessed. Thanks a bunch.
ltrocha , I don’t remember him saying that.
@@CaptMarkSVAlcina he definitely did. I watched it twice.
Yep. That was a good one for me. I often have a little puddle at the bottom of my foil after it’s done and i knew it was killing my bark. Now I know why!
Doing probably my fourth brisket for this weekend. Always more to learn. I'm excited to stoke that fire and drink some beers. Thanks for the excellent breakdown.
BRO!! Followed your recommendation and bingo! Thanks for all you do for us weekend warriors!
This is how to do an informative video. Concise, specific, clear. Great vid.
I have an inkbird instant thermometer it's rechargeable I started my grill with it in it and didn't realize it was until the grill was at 270 still works fine.
Such a good video, thank you for the excellent work!!!! Answered SO many of my questions!
The temperature advice(#1) is priceless. Literally. It saves a lot of money.
Thanks for this video. I'll be sure to use these tips for my next brisket cook, which will be in 2 weeks, when I have to smoke some briskets for a church event.
Saved to favourites! Been trying improve my briskets lately and using a pro q bullet smoker i will start lowering the temp from 250-260 to 225-230 and add more ingredients to the rub.
Cheers Jeremy.
A lot of people will say 300F is too low for briskets. There’s no one answer for anything.
Thanks, great info. You hit all the key points I needed. Will be cooking a brisket today on my Masterbuilt gravity 560. Wish me luck.
Great video! I pride myself on my briskets but you have a lot of great tips. Love hearing your insight!
Great tips, first time watching a video of yours. Only thing I'd like to see is more visuals. Show us what a great bark looks like, what a good trim looks like, etc
Great point
Calm down Max.
Chill bro
I think I’ve done 5-6 briskets on a WSM and the last one I did this past weekend was the best one so far. I think that’s pretty good considering some people say it’s the hardest cut of meat to learn to cook correctly. It was soft and juicy from point to flat and everywhere in between. It passed the pull and bend test. I rested it for 5 hours. Cooking temp was lower around 250 and it was smoked just right. No bitter smoke flavor or even an aftertaste. It was beautiful and damn near perfect!
This was great!!! Thank you for sharing your knowledge!
Excellent advice, resting, and cool down makes all the difference. 😋
Gawd I love the rustic look on that smoker. Rock on 🤟
yeah. that's bad ass.
I wish I watched this earlier. I made every mistake.
Thanks for the information, it seems every time i think i have done everything I get new suggestions/reminders.
Best tip video I've seen so far! Very clear and to the point!👍🏽💯
Good tips for the masses. I have a WSM 22.5, and I’ve done several briskets at 225 and at 275. I don’t have issues burning or over smoking at 275. I find I get a better bark at 275, but I get juicier briskets at 225. I stick with 275 these days because of the better bark. Brisket is still incredibly moist and tender in my experiences at 275. I do fill my water pan almost completely, which maybe explains my results.
Maybe try 250 🤷🏻♂️
Thanks for the tips mate!!
I'm in Australia,, just put on a 12lb grass fed wagu brisket on my little offset for father's day today.. 👌🏼
Keep up the great work!!
Hope it works out mate. Happy fathers day. I'm in OZ too. Moama
@@kevintaylor7660 thanks so much mate and same to you!
Moama isn't all that far away from where i am,, little place called Gundowring about 20 min from wodonga. 😁
Lucky buggers
@Doctor Detroit yeah nice!! The one I'm doing at the moment is just a grass fed so it's not marbled like the real deal wagu but it's still not bad considering. It's coming along nicely 🤤👏🏼
Shoulda got it on earlier bud 😂 happy Father’s Day. QLD’r here 🤙🏻
Great video. I'm just starting to learn how to smoke meat and you have a lot of sound advice.
Thank you for sharing your do's and don't's
Thank your sir. This had a ton of good info and I hope that tomorrow it really comes through good!
I have no smoker and haven’t had a bbq for years but this guy is so interesting and detailed I’ve subscribed and will definitely be getting into barbecue soon.
Def consider a standard Weber kettle if money is an issue. The ash pot is nice, but not necessary. I've been smoking on a kettle for a few years now and recently decided not to switch over to an offset. Also, got a BBQ guru digiq since I didn't upgrade to an offset. It's really fun to mess around with the kettle with and without the temp control, tho I recommend smoking without it first to learn.
Big green egg for the win. Got one a few months ago for the price of about four of my last propane grills combined and haven't regretted it for a second. All those "cheap" gas grill required too much maintaining for my lazy ass. BGE get a bit dirty on the inside? Chuck in the charcoal and get it up to 700 degrees for an hour and presto, clean as a whistle. Got the large and managed to barely fit in six full racks of ribs. Not feeding an army with one of these, but it does great for the family and a decent amount of guests. Can fit a 20lb turkey in there, thanksgiving will be mine :). Weber kettle is apparently a decent alternative if price is a concern, my egg with table was like $1400. Kamado Joe makes a great product also, expensive as well, but you get a lot of the extra addons that didnt come with the egg. Can't make banana nut bread on a weber. Yes, I made bread in my grill, just wanted to see if it would do it. Came out awesome
@@richardcagle5475 shoot, you could get a nice old county offset for that much. Not knocking the egg cuz I haven't tried it, but if I were to do it all over again and spend that kind of money, id go something like that just to move my meat further from the smoke source and get the better air flow, like dude in the video was saying. I'm sure it's nice tho. Still, after 2 years and several 15 lb briskets, my kettle ain't goin anywhere
Accidentally Fasting yeah, egg is nice, but I still want an offset for when I finally get around to building the outdoor kitchen. Flattop, big green egg and mid sized offset is what I have in mind. Shouldn’t be anything I can’t cook with that type of setup. Actually wish I’d heard of the kettle when I got the egg. Coulda saved a lot of cash and got very similar results. Hell I cook on a $20 portable sometimes and make some damn good steaks. You don’t have to spend a lot, just get out there and make good food
@@richardcagle5475 man, I've been thinking about getting the new master touch smokey joe to try to smoke on a baby sized portable grill lol. They're nice. And you could probably smoke 2 steaks or whatever saving a ton of charcoal/wood
" Most people watching haven't smoked many Briskets " OH no, I've cooked 100s and I still learn from you. Thank you
Thanks so much, great info! will def use your tips next time I smoke brisket!
OUTSTANDING presentation. Clear, articulate, informative. THANKS! Ooh-Rahhhh!
Great video. Taking the scientific approach, do you think a meat surface temperature, or close to the surface temperature, could be used to estimate the cook chamber temperature required? That would seem to account for evaporation cooling and airflow effects. Perhaps not a perfect method but it might help dial in a particular cooker in fewer attempts.
Hey everyone, I have seen some comments disputing that convection-dependent, large offsets take longer to cook brisket. More specifically the issue is this: my belief is that the convection causes more evaporative cooling and therefore extends the cook time. I know this from experience but I have never tried to do an experiment where I attempt to measure this. I’m going to make a video on it and try to hammer this out. If I’m wrong, then I’ve learned something. If I’m right, hopefully it will help clarify what many users of big offsets have experienced.
Interesting. How would you measure evaporative cooling between a large smoker vs. a smaller smoker? I guess you could get a couple of briskets and try to cut them in half equally (as much as possible). Cook 1 side of the briskets in a regular (non convection oven) at a set temp (say 250). Then cook the other sides in your large smoker at the same temp (as much as possible). Then see which ones get done quicker (pull them at say IT 203).
C C my idea was very similar. Except I would hand select 2 briskets that are as similar as possible, because each side of the brisket would be substantially different (both left and right as well as point and flat). I am also going to measure the pre- and post-cook weights of the briskets to try to quantify how much water has evaporated away. This will be confounded by the loss of rendered fat, but I think if I catch all of the fat from both briskets, I can isolate only the water loss. Hope that answers your question but I’m open to suggestions. I know a lot people out there would have good ideas for the test.
I'd love to see this test. Everything in my mind says this is not true at all and convection actually forces heat into the meat more, rather than less. It's well known that a convection oven cooks faster, and even has a "hotter" effect on anything placed in it. So I don't understand how a offset having more convection would slow it down, 275 is 275.
@@Begohan1234 true that idea. That's why most modern ovens have the "convection" option vs "bake". The fan in the back creates more air flow in the enclosed area and circulates the heat much better.
Well, I join those who question the scientific explanation related to convection and evaporative cooling. Convection isn’t transferring heat. The only mechanism of transferring heat in a smoker is gas conduction (I’m assuming that the smoker is not operating with any radiation heat transfer if the fire box is effectively screened from the meat. Convection only moves the gas around. Heat is only transferred to the meat when hot gas molecules actually make contact with the cooler meat surface.
I’ve seen dozens of brisket tip videos and I can say this one is the best.
Bro you’re so informative. Thank you, thank you for all your great videos!
If I could tell my past self one thing it would be, "you can always let your brisket rest for longer" Thanks for the video!
The best brisket I ever made was with coarse pepper and salt, using oak pellets in my PitBoss. It finished way earlier than I expected and sat wrapped in butcher paper, some towels and was placed in a cooler for 4 or 5 hours, when I took it out it was still 140 degrees and was damn close to perfect. The long rest was what I think was the reason why it was so good for sure.
What temp and how long? How big was brisket?
@@EricSmith-gs6jl It was a 14lb brisket and I had the Pitboss set to 225 but my Pitboss fluctuates about + or - 25 degrees all the time.
This is one of the most useful videos I have found to improve my Smoking Brisket skills! Thanks!!!