Are They Lying to Us About Long Resting Brisket?
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- čas přidán 8. 02. 2024
- Literally every pitmaster on CZcams except latched onto the latest trend - resting your brisket overnight for maximum flavor and tenderness. But Jonny from Goldee’s BBQ and@jirbybbq told us the long rest doesn’t matter. Could he be right? Next watch my video testing Jonny’s theory about seasoning the sides: • Goldee's vs Chud's: Wh...
Thanks to @MadScientistBBQ , @SmokeTrailsBBQ , @ChudsBbq and@SmokinJoesPitBBQ for the footage used under fair use sharing their opinions of long rested brisket.
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Great video Al! The burnt tallow was classic. In my first BBQ comp I forgot about the tallow I was rendering in a pot on a gas burner. It must have been getting close to combustion temperature because as soon as I opened the lid, WOOOSH, giant fireball comes out of the pot and singes my arm hairs and eyebrows.
Oh no 😂😂😂😂
Sounds scary! So how did it taste? Lol
Jeez. Yeah don't do that. No oils with lids. A mate of mine had a girlfriend who decided to heat a pot of oil with a lid on it. He came home from work and lifted the lid to see what was cooking and turned into the human torch. Woke up in hospital where he spent the next three months.
Side note- Love your channel mate. Watched plenty in anticipation of picking up my first offset next month.
Having a food warmer for BBQ is a total game changer! I throw my brisket on at dinner time, pull it in the morning, throw it in the warmer a it comes out perfect for dinner that night. It is good that you tested this out tho. So many people do stuff because that is how everyone else does it. I stopped using binders for my meat and now I'm getting better bark. Never be afraid to experiment with BBQ, that is what makes it fun! Great video Al!
Absolutely!
What brand of warmer do you have and are you pleased with it? Thanks.
@@ronknight779 I use a SmokinTex as my food warmer. Doubles as a smoker if I need it.
You're so right Andrew. I'm having a blast testing the theories. I get the best bark with a water binder - but on pork I use hot sauce because i like the zing!
Do you stay up cooking the brisket till morning?
I love how you keep testing out all of the different type of cooks everybody is talking about and just prove if it is wrong or wright. I own a electric warmer and often give long smoked meats an good long rest, and it pays of in almost every time. Keep on the good work my man you are asome.
Another awesome test guys, love your content and the time & effort you spend doing these experiments so we can benefit. Happy smoking and keep the content coming. Thank You.
Thanks, Shaun!
If a professional bbq cooks briskets daily, I highly doubt any backyard cook could tell the difference between the resting periods. But any backyard cook will benefit from a long rest, since we don’t have that daily experience of cooking briskets. Jirby says stuff he can validate, chud, mad scientist, smoke trails are setting up backyard cooks for greatest success.
Long rests also help benefits us backyard cooks with our schedule. I’ve tested and my 12 hour rest kills my short rests.
@@markcobero943what temp do you pull before the long rest and what temp and time for your rest? Thanks
Great video Al! I had the same results when I tested it. Glad I’m not crazy!
Great vid! quite a marathon of a test with some definitive answers, keep it up😁
Thanks! Will do!
This channel is becoming one of my favorites to watch.
Dude, that's awesome! I'm stoked that my channel is becoming one of your favorites. Thanks a ton for the support, and I hope you continue to enjoy the content!
Absolutely love your videos Al !! ❤ can’t wait to see what method wins !!!!
Thanks!!!! Say hi to the family for me!
@@BehindTheFoodTV we all send our love !!! ❤️
That was a fun test, with fantastic results👍😊
Thanks Bobbi! I really appreciate your ongoing support!
Wow, the best on CZcams keeps getting better. Nick's got the best job in the world! I suspect a holding oven is in my future.
This was enjoyable and well done 👍
Thanks!
I'm just commenting because it's been 15 years since I've heard someone mention a Faraday cage, and I was happy to see another Michael Faraday fan.
just did a cook with a 28 day aged brisket, similar to a good usda prime. Cook took 10 hrs to get to 195, pulled and held for 22hrs! ( only because of super bowl logistics). Results, still surprisingly juicy. However I think that was due to the quality of meat. After cooking about 10 briskets between an offset and WSM, I would say a Costco bought brisket is best held between 2-10 hrs max. 10 hrs only if you have trimmed and cooked it properly
With friends like you who needs enemies? Poor poor Nick forced to eat all that delicious barbecue. If he ever get fed up enough I would begrudgingly volunteer myself to suffer all that horrible barbecue. Excellent video Al thanks for the video.
What warmer did you buy?
@eatmorevegans how do you like the PYY warmer? Are you planning on doing a review?
Great video! Agreed that the long rest is much needed.
And a nice cup of coffee in the morning before slicing, right? :-)
@@BehindTheFoodTV exactly!
Where did you get the warmer from?
I've started cooking the day before and holding in sous vide until Lunch the next day, but that's more for convenience. If I was serving it in the evening, I'd probably let the brisket roll overnight and take off in the morning / around lunchtime until time to serve. I find this method saves me worrying about time, its done when its done, and it holds until I'm ready to serve. If it gets more tender, that's just a bonus.
Really really appreciate you doing this experiment. Like you I hold Johnny in high regard because he really is the "Brisket Whisperer," he has a keen sense about bbq. However, I had my doubts when he said a short hold brisket tastes the same as a long hold brisket. Your experiment gave us a definitive answer, thank you for all your hard work.
Thanks, Hank. I think i got trolled a little by Jonny too - I guess that's a right of passage in the BBQ business :-). See you on the next one!
Al,
Nice job! Why no smoke on the tallow? I have seen this done. It is interesting that these long rest times all came from restaurants having to cook ahead of time in order to clear space on the smokers and be ready from the morning rush.
I thought of another rest test! You tasting brisket after a good night sleep vs you tasting a brisket after staying up all night!😂
Keep up the great work!👍
I love it. I've actually heard of people doing the long rest in a sousvide. I believe Chud did that in a video.
You're asking all the right questions.
Great video guys!! What exactly is a 2 stage cook?
Thanks, Brian! Remember the Black's video from last year? Barrett cooks his briskets the first day until the bark is set, then pulls them and refrigerates them for a day or two (a cold rest?). Then the day they want to serve them they put them back on the smoker and take them all the way to tender. The results are some of the best briskets we've tasted. Nick and I are planning to shoot a crossover - cooking it 2 stages like Barrett Black, then a long rest wrapped with tallow like Goldee's. We're probably going to break the Internet :-)
@@BehindTheFoodTV Yes! I do remember that video! Killer content guys!!!
Looking forward to seeing that experiment 😊👍👍
Long rest for the win. Great video guys.
Yes! Thank you!
Another great comparison video, I have no doubt a rest can be helpful and also keep the pitman in the partners good books.
But I’ve also tested tenderness during the rest and on some brisket and beef ribs that had gone a little,the wobble on one brisket in particular was noticeably less after the long rest.I have heard for a long time now the grade of Brisket can determine the rest time.
Thanks for the kind words! A couple of people have suggested that grade of brisket matters - sounds like another test!
I just sent a couple of questions in on another video before I saw this video. This video answered the tallow question I had. My other question is, are you putting meat side down or fat side down when resting? It appears to be meat side down. I had much more juice in my aluminum foil after resting (for 5 hours) possibly because I let my brisket rest in a cambro and not a warmer. Your thoughts? I enjoy your videos. Thanks
This is what CZcams is about! Thanks for the effort letting us know what's what.
Dude, I'm stoked that you found the video helpful! CZcams is all about sharing knowledge and connecting with awesome people like you. Thanks for watching and being part of this amazing community!
What brand of warmer did you buy? Are you happy with that choice?
Jonny rests his briskets at Goldees for 12 hrs! Cmon man
He does - this video is based on a throwaway comment Jirby made in relation to rests being overrated. His full comment was “7 hours should be enough”
Actually it was his assertion that the only thing that mattered was resting to 140 - that they rest theirs longer for convenience but that it didn’t make a difference in the brisket quality. You can watch that whole video here: I got Schooled by Goldee's BBQ - the #1 BBQ in Texas
czcams.com/video/K0EejEN1r04/video.html
@@BehindTheFoodTV i only wished this was done blindfolded since other senses like sight can affect the testing. just like people who preferred their doneness slightly higher when theyre blindfolded. czcams.com/video/pYA8H8KaLNg/video.html chris young did a resting video too but got a different result. but i do believe you are expert enough to really tell the difference of taste anyway so maybe its just different for brisket. stay awesome
I do brisket when the kids come in for a weekend or holiday. Prime Costco or splurge on a prime Creekstone farms. I do a heavy trim and grind 2-3 lbs for burgers the night before. We then fire up the WSM at 8-9 pm and smoke overnight. It’s usually done by 8. We then wrap it in towels and put it in a yeti. Ribs go on after that with some chicken shooting. 6-8 hours of rest on the brisket comes out at 140F and it’s ready! Essentially when the ribs and chicken are ready we eat! Much easier to shoot for a meal time with ribs and chicken vs a brisket. Also, you don’t have to get up at 3am to have a brisket ready for dinner.
we been getting great results 200 for 12 (start at 7pm) - raise temp 250 until 180- wrap and raise temp to 300 to finish up and let rest 4-8 hours.
I rest 12-18 hours at 150. Been doing this for a few years, used to do the shorter rest (~2 hrs). I have enjoyed the results from the long rest a lot more.
I Luv the video. I usually put my brisket to bed (i.e. in the oven; 150f for 1hr then I turn it off). I'm an early riser 4-5am, so the next day I get up and prep to refrigerate. Heat and serve when guests arrive.
Sounds like a perfect plan. Just be careful the meat doesn’t fall below 140F without going into the fridge for food safety reasons. Otherwise…..what time’s dinner? 🤠
If im smoking a brisket or pork butte i normally cook it the day before and hold it in the sous vide until the next day for dinner. Its really just more of a convenience factor. Cause trying to get a long cook in- plus rest, on day of- gets too stressful. I smoke on a weber kettle so maybe if you have a plug in smoker it might not be too bad to do it day of
I've never heard anyone claim that holding a brisket is anything but a logistical decision. BBQ joints have warmers to provide product for more than a 1/2 hour window where the brisket rests to 140 on the block. I use a warmer for the same reason. If I want a Sunday brisket, I either stay up all night before or do a Saturday cook and use a warmer. I like to sleep. I do my tallow in an instapot. Works great.
what is your instapot recipe for tallow?
At the beginning of the video you saw at least 3 people claim it - and there are many more :-). And you know what? It actually does make a difference in the food quality :-)
Question for you Al- does Goldee’s temp check the briskets before putting in the warmer? The reason I ask, is I’ve found a method that doesn’t go off a 200-207° finishing temp to pop directly in the warmer. Me thinks theirs are probably around 175-180 when they build the bark and feel good on bottom before wrapping and resting. If it wasn’t rested it’d be a great flavored good year instead of the great product they serve. Great video Al. I don’t buy prime briskets any longer now that I have my methods down.
I don't believe they do - but the one Jonny and I did down at Goldee's together was probe tender before he pulled it.
@@BehindTheFoodTV gotcha. I remember years ago when he first came on scene and he explained he only probes and temps when getting a brisket from a new supplier until they got used to that particular packers products.
No surprise here, but great to see the side by side comparison. I started doing my briskets the day before and holding at 140 primarily to reduce stress, but also figured out that they were just better with a longer rest.
It's funny how these convenience things (overnight rest, or the 2-stage cook that Black's does) end up making the food better in the end!
Al, I have an issue you may be able to help with. I am not a patient (long rest) person - just can't do it after all the effort. What cut/meat would you recommend to throw on near the end of the brisket cook to tide me over until the brisket reaches MTY?
A dry aged NY Strip should tide you over just fine sir!
Hey Al! What was the internal temp range when u finally pulled it? Was it up to 250-210 in parts? Just curious…
Honestly Ryan I don't pay close attention if I'm cooking to tenderness - I might as well be probing with a screwdriver. Although I will say I'm intrigued by Steve's test this week on Smoke Trails BBQ - I'm trying pulling at 190 last night and resting for my Super Bowl party today.
@@BehindTheFoodTV Steve is great. I kind of like taking to 200 but not quite probe tender and resting. I think 190-195 will still be a little more firm on the flat but it’s personal preference. Most collagen renders 160-205 so I like to have a little more time spent in that range!
The fun part of this is of course all of the brisket we get to eat while we figure it out!
1) I always season and let sit overnight wrapped in fridge
2) I m low and slow 200-225 usually overnight cooks and raise temp to 275-300 at 180 internal - no spritzing - I do use water pan
3) I pull between 203-208 and probes like butter
4) I let rest 4-8 hours before serving - never used tallow
this past july we did 15 briskets and 18 pork butts at 9200 elevation overnight cook - this is when warmer is essential - backyard ice chest to hold before serving is best and throw that 1 hour per pound to cook out the window.
It would be interesting to do another experiment to do a brisket the Goldee’s way and another to slice it as soon as it probes tender and sample it.
We all know what her have been told but I’d like to know for sure. Just can’t afford to try it myself. 😁
Great video Al , since I tried the goldees method brisket the rest period came down to 7-8 hours max simply because I can't resist 😂👅🤷♂️
Haha I totally get it Artur! My whole house smelled so good!
@@BehindTheFoodTV exactly 💯 😂
now i need some brisket
It really comes down to the quality of the meat. If you buy a brisket from the grocery store, you are getting commodity meat. If you get it from the source, you are getting your best meat. The end result will be different.
I don’t think anyone would notice the difference if they’re were side by side I usually do a long rest on my briskets because I’m serving them around lunch
Obviously I'd have to disagree with you - since I tried them side by side :-).
how in the world does this channel only have 37k subscriber!! that's crazy
Right? Tell your friends!
i been bbq up briskets for over 40 years. 3 hour rest is perfect. i done 15 hour holds. 8 hour holds. me or my family could never tell the differents. when i was doing competition cooks. we got no rest time.
Oh Scotty lol
@@BehindTheFoodTV I know right lol
I doubt Goldees has enough smoker space to cook briskets, chicken, turkey, ribs and whatever else at the same time... so something has to come off the smokers to make room for other meats. How many briskets does Goldees serve in a day?
Many more than I do. The long rest is a game changer, even if that’s not WHY they long rest their briskets.
Isn't the main reason for most bbq place like Goldee's/Franklins or other bbq places to use a long rest is because they cook the brisket first, then have to get off the smokers to cook other items?
Actually the main reason is that they don't want to staff the smokers all night - it's easier to cook during the day than overnight because the staff is there anyway. The side-benefit of this method is that it makes juicier more tender brisket!
@@BehindTheFoodTV I have a food warmer and tried 12 hour (set at 145) rest multiple times and I did not taste any different (wrapped with foil/tallow approx 12 midnight and served 12 noon). For me once at 140 I am good to slice and serve I do not think longer rest does anything. The nice thing about long rest is you can get brisket off smoker and into warmer and that part is done so you can work on other things until serving. Goldees opens on Friday morning at 11 am... what time to they put briskets in smoker? What time would they pull briskets when done to wrap in tallow/foil? If they open at 11 am thats putting the briskets in warmer at 1 am?
I try to rest 12 hours in a 170 degree oven after letting it sit out at room temperature til it comes down to 180 or so, as I don't have a warmer.
The rest time in the warmer is generally determined by the temp briskets are going in at. If I put a brisket in the warmer at 170 it’s going to take 10+ hours for it to gradually fall to 140. If my briskets come off the pit “tight” and need to render I will put them on at around 170-180 but if they’re feeling right I’ll let them come down to 150 or so on a rack… then into the warmer. The warmer is a tool, used correctly it’ll improve your skills.
Good approach!
One aspect of this I feel does not get addressed enough how much better a lot of bbq food tastes the next day reheated as compared to fresh out of the smoker, similar to soups, dips, chili. I think a lot of that redistribution of flavors and mellowing of harsher flavors is happening during that long rest. And you trying the short rest along with the long rest side by side shows that this phenomena is not just because food tastes better the next day because your sinuses are no longer wrecked by all the smoke.
Agree 100%!
Nice job Al. I found the same.
Great experiment. It seems like the briskets may have been Prime, and well marbled. There is plenty of intermuscular fat that
will spread inside the meat fibers, and make the brisket more juicy during a long rest. However if you had a Select grade brisket, once cooked to tenderness, there are not enough intermuscular fats, in fact a long rest can result in dry slices. (Unless cooked below probe tender, prior to rest.) I don't cook Select grade briskets, but did once for the purpose of comparison. If you were to repeat the experiment with Select grade briskets, slice the Select grade without any rest, and give the other a long rest, you'd be surprised to find out that the no rest brisket would be more juicy. Which must be why Snow's serves select briskets with not rest.
They use choice...
@@frostfieldjames They get either choice or select, but their methodology allows for a pretty good outcome when using select.
I have not had good luck with getting properly butchered briskets from CostCo, as well. Last two had big gashes in them.
I just bought a Sam's Club membership. Wow what a difference - briskets are better quality, the pork butts are bone in, the ribs are true spare ribs - these are now my people!
@@BehindTheFoodTV if your Sam's is like mine, they should also offer beef short ribs thru their app (or talking to the butchers).
wrap and put in good well insulated cooler for 4-6 hours and it is phenomenal.. Had many people tell me they are the best they ever had.. I live in Austin and have eaten at all of the best places and hit the top in the state
The longer the better is what I'm finding. I'm still working on figuring out if there's such a thing as too much rest.......
jonny himself is the new “franklin” lol
That can be taken a lot of ways lol
Holy shnikies! I closed my eyes and you sounded just like Sam the Cooking Guy lol. Great video. Thank you.
I'll take that as a compliment!
Alright, I buying a warmer now! Thanks for the link to yours Al, I sure it will work for me too. Now where to place this new toy in the house.
Definitely put it in the house. It has a fan to help control temps. You wake up in the morning to the smell of happiness.
@behindthefoodtv Where is the link? I’d also love to see a review on the warmers you have and which is your favorite
I usually just let it rest to 160 and dig in 😂
Not to put too fine a point on this, but in a cooler, when you have a 13-16 pound (pretrimmed) brisker at 200, it will take at least 4 hours to come down to 140. And I hosted an event where I served 200 pounds of brisket, and had to cut some before they had fallen. Whether you rest in a cooler, warmer, oven, hot hold cabinet, etc...The thing you CANNOT do is cut while it is above 260! You lose so much steam, it is a pain in the butt to deal with burning your hands, and the meat is literally falling apart. So, more important than the length of the rest is the temp you cut it at IMO.
All good observations. Thanks.
Question... Does making it aerodynamic matter? How much does it matter? Cause I'm losing a lot of brisket doing this
Hey Nate. I have not tested it side by side - but logically airflow really matters as it’s that convection heat that crisps up the fat cap. But it might be worth a test! In the meantime repeat after me…..”sausage making is fun!” 🤩 😂
@@BehindTheFoodTV sausage making is fun... But you can't convince me that sausage is better than a low and slow smoked brisket 😂😂
How long do you rest YOUR brisket?
*insert quote from sandlot “foreverrrrr”
The last few times, I've been doing a sorta combo. I started doing the long rests right after pulling from the smoker at finished temperature. It was a tad overdone for my liking. Then I tried Steve @SmokeTrailsBBQ 's method of pulling at 190F and resting at 150 for 8+ hours and it was amazing. THEN I tried adding the "Let it rest down to 145 before the long rest in a warmer" and it was even better. So, pull at 190, let rest on the counter for two hours or so, then into a warmer (I use my GMG pellet grill set to 150) for 8+ hours and [chef's kiss]🤌
@@mbadolato I watched his video, then decided to make one that way yesterday. It’s resting now for the Super Bowl party tonight!
Oh I should add, when I rest in the pellet grill, it's on an elevated shelf that I put in there, so it's not resting on the lower shelf right over the heating element
@@BehindTheFoodTV Nice! Let us know how it comes out!
lol I said this on my most recent video… long rest makes distinguishable difference
You are a smart man :-)
how many people manned the pit? That's a lot of hours on an offset
guess i should have wathced whole eposide before asking!
LOL - a 3rd person would have come in handy!
What was the temp of the short rested brisket? I don't feel this test has any thing to do with what Johnny said, unless you are saying that brisket was 140 after only two hours. He was saying after it gets down to 140 it doesn't matter. I doubt if that brisket was 140 after only 2hrs
It was a good video about long vs short rest in general. With that being said, I don't think this test is accurate in what he was saying as he was concentrating on the temperature being a factor and not strictly time.
Yeah that brisket was 180+, you can tell when he slices and the steam comes roaring out of the meat. This test didn’t prove anything Johnny was trying to say. Surprised you and me are the only ones that realize that in the comments.
It was about 145 - my bad not showing temping them on camera. I really should have done that.
We ended up resting a brisket the other day for 24 hrs in a warmer until friends showed up. Still was awesome...but I could see how some part or 2 started turning red. Also I had accidentally left a mason jar of tallow on top of fire box just long enough for it to bust.😮😂😂😂
I bet that was a mess!
Big like 👍👍
Thanks!
Love the idea of grinding the fat!
It renders super easy - as long as you don't forget to take it off!
Algorithm did right today. Subbed after this video.
I took the rest for serving time only. Meaning hold it at 140 until you want to serve. That is what BBQ restaurants do. Not that the length of time resting beyond getting down to 140ish makes a difference. I could be wrong but going with it.
He was pretty clear that he didn't think there would be a difference - but to be fair he runs a successful restaurant where they hold it overnight for convenience whether it would improve it or not.
@@BehindTheFoodTV yep. Agreed.
Yep, the long rest matters. If you want juicy brisket, the long rest is it. That's why all the top bbq restaurants do it!!!
Interestingly, most of the bbq joints I talked to said it was a side benefit - they do it so they aren’t running a 3 shift operation and can do the cooking while the restaurant is open. I think the added juiciness is a bonus for most.
Woof woof Thumbs Up 👍🏾 Everyone
Just take the Goldees class. It’s well worth it.
I got Schooled by Goldee's BBQ - the #1 BBQ in Texas
czcams.com/video/K0EejEN1r04/video.html
Yes! So much good information on that video!! 🙏🙏🙏
No, we aren't lying to you. That's what you gotta do.
LOL truth
yeah do tallow on the crock pot over night on low so you dont burn it, and dont add water
What you didn't get to see is that the water and salt help to separate the impurities - and then I use a fat separator to pull just the pure tallow while leaving the rest behind. I did a full tallow video a couple of years ago where I showed it - you can see it here: czcams.com/video/pz-sDM-Hm2k/video.html
honeslty I do it for 1 reason.. I don't want to be up all night... lol
Definitely a nice benefit!
Long rest is no myth.
You are, of course, correct!
You think Jonny is trolling a little? If everyone made Goldees brisket at home then nobody would go to Goldees for brisket. Do they rest them at the restaurant? Or serve them right off the smoker?
Also, you shouldn't cook it too over 200 when you're gonna long rest it. More like cook the long rest one to 195-197
The fun in nailing down the right temps is eating all of the briskets while you find out!
Long rest yes... but pull it at 190ish.
Short rest pull at 203ish.
Your tongue speaks truth & wisdom.
A long rest in a warmer is a MUST, Jirby has lady parts and probably didn't rest after his hysterectomy either.
😂😂😂😂😂😂
Both looked delicious. My takeaway from this video is 99% of people wouldn't know the difference unless they tried them side to side.
You could be right. It was a huge difference, but I don't know if I could taste a brisket and guess how long it was rested.
I like Jirby but found it odd for him to say he doesn't think it matters and in the same video saying Goldees rests their briskets overnight. I'm afraid he's becoming the new Aaron Franklin, everything he says quickly becomes gospel.
I also think we now know he was trolling me a little bit but now we know the answer.
Johnny lied to you.. 🤣😂 pretty sure I seen one of their videos talking about the long rest when they had the female pitmaster that was working to open her own location..
I'm taking it as a compliment that he decided to troll me too :-)
@@BehindTheFoodTV yeah, yours looked great.. #1 team (for now) isn't going to give away all there secrets, aka, pork belly...
So u just proved Johnny wrong on long rest. Lol. But for bar b que joint probably not notice maker. They ain’t got that kinda time.
Chuds BBQ - 2
Jirby - 0
LOL
💀
You were SO CLOSE Amy!
I keep telling yall. He just says the opposite of everyone else. He's a troll. He knows no food science. Callagen continues to break down at 140 over long periods of time. That's how sous vide works,genius..
Johnny done lied to you lol. I know for a FACT based on documentary that they made they smoke their briskets on THUR to serve on FRIDAY so they are giving their briskets a LONG REST.
They definitely hold them and Jonny did tell me that - he just said it isn’t part of what makes it so good. But we’ve proven otherwise right?
You didn’t temp the brisket before cutting. The 2 hour rest brisket was probably still 180 or more since you didn’t let it rest outside of a warmer. Jirby specifically said let it come down to 140 before eating it. 2 hours in 140 oven right out of the smoker from 205’ish would not allow that brisket to cool down to 140. You can even see the steam coming out when you cut into it, meaning it’s way over 140 and never got to rest properly to its final resting temp of 140. No steam in the other one that was at 140. Good idea but needed better execution. Conclusion inconclusive for now.
I just didn't temp it on camera. They were both within about 5° of each other when we sliced.
😂😂😂😂😂 why didn't you just trim both at the same time? Duh! So it don't matter really rest long is best if you a restaurant but if you just at home rest as long as you want then eat it.😂😂😂😂😂😂😂😂😂😂😂
Because trimming, seasoning and right on the smoker yields a different result than trimming and waiting.
I dont see the big deal. Most cook Brisket to hold. You cant really cook a brisket to serve. Just hold as needed move forward. I just lost 18minuts of my life on this video
19 minutes including the time it took you to write that comment. 20 if you came back to read my reply. Thanks for the extra engagement Joseph!
@@BehindTheFoodTV Im subscribed and enjoy most your videos. How about making a video about how not to hold large cuts of protein. Then give input on correct methods. Think I will enjoy that more than talking about other content creators. Not that I have problem with any you bring up. I think they are great to date. Thank you for your work.