How to Smoke Brisket + Smoked Beef Tallow | Mad Scientist BBQ
Рет қаралды 3,692,538
Күн бұрынIn this video I show you how to make an incredibly juicy smoked brisket. I also show you how to smoke beef tallow which is a total brisket game changer.
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@robdilorenzo9204 3 жыл бұрын
As someone with a PhD in Chemistry, this video made me so happy. Fatty acid compositions, understanding boiling points and pH, protein denaturing... plus BBQ!!!
@MadScientistBBQ 3 жыл бұрын
Thanks! My professors would be proud that I’m not doing a disservice to my chemistry degree 😉
@attrennux0000 3 жыл бұрын
@Data Fix bruh lol
@jeremyreisinger1528 3 жыл бұрын
I am a chemistry teacher and think I will have my students watch this video as an bonus point activity where they need to identify and explain the relationships between what Jeremy mentions and what we have learned in class!
@randywhite6468 3 жыл бұрын
As someone with a PhD in physics, and 35 years of BBQ experience smoking Texas Brisket, I can tell you 275 degrees is way to hot to run your pit. Lower in way done to 220 of even less and put 16 to 18 hours of smoke on it. It ill come out fork tender and have a nice Smokey bark on it. You ill also get a beautiful deep red smoke ring that is to die for.
@brinkee7674 3 жыл бұрын
@@randywhite6468 I feel every smoker is different. II usually shoot for min 235 with max of 250. I will smoke for 10 hrs then wrap for another 6 with a rest of 2 to 4. All of this depends on the time of year I bbq also as I battle my smoker in the cooler months along with the wind. When smoking I'm also usually smoking other things along with the brisket, turkey, chicken, butt, sausage/keilbasa. If doing fish then I shoot for the coolest temps I can comfortably get
@David-burrito 3 жыл бұрын
Why doesn't the wind kick up and blow the butcher paper off the table like it would me? Excellent video. Thank you.
@RockinRack 3 жыл бұрын
Lmao facts
@DonaldAJr 3 жыл бұрын
I'd use something as a wind block. Even if it's a piece old plywood. Where there's a will there is a way.
@DougieeeTripDrip 2 жыл бұрын
Every time 🤣
@ericf2195 2 жыл бұрын
Sometimes, I spritz the paper with the apple cider vinegar so it’s softer to work with, heavier and doesn’t blow around.
@d2kinu874 2 жыл бұрын
He’s secretly inside of a warehouse lol
@tombuckley91 5 ай бұрын
That Alex Jones was top tier 😂
@econgator6153 2 ай бұрын
Was absolutely not expecting that. Got me good 😂
@keithplummer8591 2 жыл бұрын
This is my go to brisket video. I’ve followed this video twice now and both times my briskets have been amazing. Juicy and full of flavor. I love Jeremy’s videos. I also appreciate he’s the last teacher that still uses a stick burner. Everyone else switched to pellet GRILLS. I still love my stick burner and truly appreciate Jeremy staying true.
@bigguyfilms 3 жыл бұрын
Your brief explanations of the science behind some of the “whys” are really enjoyable. You could easily turn into the “Good Eats” of BBQ/smoking.
@MadScientistBBQ 3 жыл бұрын
I appreciate it
@davo912 3 жыл бұрын
except mr Good Eats has a culinary background and training..big difference and service real world people food for a living
@westganton 3 жыл бұрын
For BBQ I come here, for everything else I go to Adam Ragusea. Both are phenomenal.
@Rayman-expertsoundpro 2 жыл бұрын
@@MadScientistBBQ have a link to those gloves?
@atitansmark9384 2 жыл бұрын
B6 3by3 33e3h
@MadScientistBBQ 3 жыл бұрын
For anyone interested in the boot camp: would you prefer a brisket-only experience, or a full weekend of cooking where we do brisket, pork butts, ribs and chicken?
@bludhaven8634 3 жыл бұрын
ALL OF THE ABOVE BRO!!!
@lukehubbard8306 3 жыл бұрын
A good bbq master is well rounded. My vote is for the smorgus board!
@troytandy8184 3 жыл бұрын
Full would make the best use of time... similar to pro comp style... that would be awesome!
@wowomg1980 3 жыл бұрын
Brisket only and then apply what we've learned to other meats as well?
@felton2843 3 жыл бұрын
Everything! Wouldn’t care how long it took!
@revelacia 2 жыл бұрын
One of the most well presented and engaging "how to" videos i have seen on KZfaq.
@warren_duke 2 жыл бұрын
I watched this video 12x It's my first brisket BBQ attempt. There's so much information packed into 33 minutes. Great job and thank you!
@fourdegreeswarmer 3 жыл бұрын
First BBQ vid I’ve watched on KZfaq that didn’t try to sell me a rub. 🙏 thank you
@Epiphalactic 3 жыл бұрын
Right? Especially when it's just a basic rub. Anyone can make a stellar rub.
@TMJ32 3 жыл бұрын
All the good channels just tell you to use salt and pepper
@mofamba 3 жыл бұрын
He’s selling the wagyu beef tallow and I would highly suggest purchasing yourself some. It’s amazing
@chrisfisette6613 3 жыл бұрын
Just tallow
@mikegerling6874 3 жыл бұрын
@@mofamba I agree, the wagyu tallow is amazing and versatile.
@richardfeldman291 2 жыл бұрын
I tried this method on a brisket 3 weekends ago and it came out amazingly delicious. This past weekend I used the same method on a 2.5 lb. chuck roast, finished temp was 202 and it was tender and juicy and brought rave reviews from my wife. The smoked Wagyu made all the difference. Thanks for sharing.
@beng9868 2 жыл бұрын
Mate I want to thank you from the bottom of my heart for making these videos. I'm an Aussie, American BBQ I'd hard to find here. I just bought my first offset smoker and studied this video meticulously along with your fire tutorial and my very first brisket was a smash hit with my mates! I learned it takes lots of micro managing in QLD summer weather (hot and windy) and I just know I will absolutely perfect my second cook after hands on experience plus your expert teachings. Thanks!!!!!
@thadollagenerale Жыл бұрын
I'm getting ready to do my first one too. I'm digging seeing another newbie using this video. Happy smokes!
@Wickedjc2119 Жыл бұрын
That's awesome. Sounds like you are ready to go piss off some vegans. Do well
@jordanbabcock9349 3 ай бұрын
Hope it's been going well for ya!
@milesthomas932 2 жыл бұрын
You are killing it man. I've been a hobby smoker for over 20 years. I always get new tips from you. And when you describe things that took me years to master I'm just nodding my head in agreement.
@magicman12b 2 жыл бұрын
Okay I followed most of the instructions from this video and cooked my first 2 brisket over the weekend. Zero left overs and everyone was impressed, i made a few mistakes but overall great brisket. One thing I learned is the longer the cook time the better the brisket comes out and the rest hour is very important.
@jwillis5333 2 жыл бұрын
Ok now I'm a huge fan after seeing the Alex Jones impression. That alone is worth the sub
@charlesfisher3983 2 жыл бұрын
The globalist steak worshippers are trying to use chemicals to turn the brisket gay
@Pteromandias 2 жыл бұрын
I had to stop the video (don’t worry, I’m at a stop light while doing this) and comment just for that. Great! Subscribed.
@kennethheadden2229 2 жыл бұрын
Lol same
@kennethheadden2229 2 жыл бұрын
@@charlesfisher3983 lol spot on
@billdohteabaggins3548 2 жыл бұрын
@@charlesfisher3983😂😂🤣
@charlesholtz7958 2 жыл бұрын
Happy Thanksgiving to you and your family Jeremy. Just completed my 3rd brisket ever following your guide and I gotta say it turned out fantastic thanks to you! Keep up those kick ass videos bud, thank you!
@steveo1574 2 жыл бұрын
THANK YOU for making this video! I'm new to smoking brisket and this single video has helped me answer the questions I have and corrected the mistakes I've made.
@mattmonkres7526 3 жыл бұрын
This is the best brisket video I have seen on KZfaq. Not only for the cooking process but the most in depth explanation of how to rest the brisket properly.
@julianmendoza203 2 жыл бұрын
I've cooked a lot of Brisket (30 yrs) and tasted some from the best, this rates up there. The joy of knowing you've nailed it, winning.
@jaybennett315 2 жыл бұрын
Thank you for this fantastic video!!! Made my first brisket on a WSM with the procedure from this video and the trimming video. I have lots to learn/improve on for next time - but off to a great start!
@raymondbillups2002 7 ай бұрын
I love, love your videos!! You changed my perspective on sticking to the 165 wrap and cooking to 203 ways I've usually go by. I often noticed in the past that I did not like the color nor was it tender enough for me. Your explanation really helped me understand that cooking to 165 is more of a guideline than a law. Thank you so much!
@Poomastafatz 3 жыл бұрын
Your tips about when to wrap are awesome! As a novice, I always wrapped at 165 and there were definitely times I felt like it was way too early but I did it anyway out of fear lol. Your 5 recommendations are going to be huge for me going forward! Thanks!!
@duskyman1 Жыл бұрын
You know you should wrap when you're Bark is kind of set because you're not going to make any more once you wrap, but.... And this is important.... You don't want the outside of your brisket to be hard and crumbly. It's both temperature and air flow / convection which determine the outcome. The more airflow you have the more moisture you'll evaporate off your meat and the lower the meat temperature will be same time. When in doubt ...err to the low side.... I have overslept a few times and ended up with the outside of briskets too hard by the time I got them wrapped. 175 is the upper end. 160 is probably the lower. I start checking when I get over 160. And beware cooking it night time because it looks completely different under lights then it does in sunlight or inside. It can be a lump of charcoal and it will still look kind of brown under a flashlight.
@Frie6970 2 жыл бұрын
I tried this cook with wage beef tallow and it blew my mind. But the best tip were the 5 things Jeremy looks for when figuring out when to wrap. And the resting tip was spot on. If it cools too much I wrapped the entire paper wrapped brisket in heavy foil and slowly brought it back up to 165-170 dec in an oven set to 190.
@TheRadfern 2 жыл бұрын
Thank you for the detailed instructions. I followed them step by step and the result was amazing!
@robertjason6885 Жыл бұрын
Did the smoked tallow on my WSM prime brisket (just a 11 pounder). The flavor after wrapping and rest was so much richer. Thanks for this and all your videos.
@adamadam7890 3 жыл бұрын
I like that you went back to the Brazos for this one!
@danjennings5068 3 жыл бұрын
Agree. Even though there are parallels between a backyard smoker and the fatstack it's good to see the process done on something we're likely to actually have access to.
@timr0by 3 жыл бұрын
33 minutes...worth every minute.
@TexasNationalist1836 3 жыл бұрын
Thank you for your service
@Kylroyboi 3 жыл бұрын
2x speed.
@Mycuznskeeter 3 жыл бұрын
Agreed
@richsamuel2922 3 жыл бұрын
I didn't realize it was 33 min, I was having so much fun! It felt like 5 min.
@clutch5sp989 3 жыл бұрын
@@Kylroyboi LOL...set it to .5 speed and he sounds like a slobbering drunk fix'n to throw up on the dam thing.
@gcookz86 Жыл бұрын
You answered SO MANY of my questions. I've been smokin' a long time, but this video has some incredible nuggets of knowledge.. some pointers that just tweak things enough to take food from great to incredible. Thank you!
@Allabertina Күн бұрын
I have made several attempts at producing a good brisket over the years, starting with a Weber (once) and then in my Big Green Egg. I was only happy with the Weber attempt, but I made an excellent one today, after having watched this video. Many aspects were different, e.g. my brisket was 4lbs (we are 2) and I asked for it with bone in, so it was almost 6 inches thick. Also, the green egg dies below 250°F, so I kept it between 270 and 300 throughout. I adhered to the internal temp guidelines for the meat, wrapped it when it reached 180°, took it out when 204 and rested it in a cooler for only 90 mins, because it was supper time. Whole journey was 9hrs plus the 80 mins. I used lump charcoal and added 4 lumps of oak. We made sandwiches using panini bread. We used the meat that resides between the ribs. Fantastic stuff. My attempt probably scores less than 40% in brisket land but I love food and have taste buds. I give my brisket 90%! Thanks again!
@rjn2002 3 жыл бұрын
I love the 5 tips on when to wrap! Keep the awesome and well tested techniques coming!
@musicman2712 2 жыл бұрын
I've recently stumbled on the channel and have loved everything I've watched so far. Today I am trying my first brisket with the wagyu beef tallow and I can't wait to try the results. Thanks for passing on all the knowledge!
@kendawa2918 2 жыл бұрын
Thank you for taking the time to explain each of your steps. I found it extremely helpful.
@2755kansas 2 жыл бұрын
All of your content is practical and just great. i added a TBSP of beef paste to the tallow ahead of putting it in a pan on the smoker. It added a really nice, rich beef flavor to the bark.
@chriskane8769 3 жыл бұрын
I have been following/adapting your brisket recipes for the past couple of months, trying to make some tasty smoked beef on a Cobb oven here in the UK. I can only fit a small cut of beef, so it can be difficult to not dry it out ..but this really made the difference. My last attempt came out juicy and was so tender, I could feel the difference when I took it off to rest. Thanks!
@JC-lf8pr 3 жыл бұрын
Outstanding video. I tried this process incorporating the "smoked" Tallow and the result was amazing. Took my brisket game up a big notch. My family and neighbors thank you.
@patmac1134 2 жыл бұрын
Jeremy, this is by far your most informative video. I've learned from Baby Back Maniac (his earlier videos), BBQ Pit Boys (great ideas), Smoking Dad BBQ, Cooking with Ry and a bunch more. I learned so much more from your channel. It's like the difference of watching Jamie Oliver and Alton Brown. You not only give "How To", but you also give "Why" (which I think is more important). Thanks for all of the work that you put into your videos (We all know it ain't easy).
@ninestripes-2054 Жыл бұрын
Such a great explainer, takes his time. Talks well, doesn't skip over parts that new people to BBQ might feel intimidated by. + He seems like a very very nice dude to grab a beer and a bite with! Subscribed obviously. Kind of happy I just now found your channel. Now I still have a lot of videos to explore. Keep it up man, this is awesome!
@365black2 3 жыл бұрын
When my fam and friends say bro this is the best brisket you ever cooked, I’ll look up in the sky head nod and say under my breath thank you mad scientist.
@jimidmoorehead 2 жыл бұрын
Bro I just pulled the same exact thing for my aunts funeral just yesterday. Thank you so much for the content cause this actually saved my ass lol.
@kellyhay79 3 жыл бұрын
You just make everything make sense. Thanks for that. I don’t care what anyone says, you’re a great teacher. Much love from Warman SK, Canada.
@Brian-wg9wk 2 жыл бұрын
This was the best brisket video I watched. You are like a brisket scientist. Love the fast paced, informative, and super detailed guide!
@quasimotto8653 2 жыл бұрын
THE best, most informative, easiest to watch cooking video of any type that I have ever watched on YT. And I've watched PLENTY of them!
@HealthyLiving.7 3 жыл бұрын
What an amazing channel! I love, love, love how super thorough your explanations are. Never change that.
@Crested-jh3mb 2 жыл бұрын
I followed your instructions on my latest brisket cook and I was floored at how it turned out. It was the most tasty, tender and juicy brisket I cooked yet. Thanks a million this was a huge game changer for me.
@nickma71 2 жыл бұрын
I'm liking this channel. I found Malcom Reed during Covid. And I love that channel too. Put the two halves together and it's a winner. Malcom talks flavor and dishes, and glosses over his fire management and time. He doesn't leave out important details, he just doesn't go as deep as our host here. This has been a big help, and I'm doing it the hard way on a WSM. I start the fire at 4:00 AM. Trim it the night before, and add our coarse sea salt. Then pepper and seasonings while the fire is warming up at 4:00. I start early enough I can let it set several hours and have it for dinner. I can't wait 12, but I learned to wait about 3 to 4. I need to get an offset. Edit: I did a version of this. I put the trimmings in one of the aluminum pans and put it on the lower level of the WSM. Yes, it was much juicier.
@ericf2195 2 жыл бұрын
I’ve had this video on repeat for months. Love it!!! Thank you for all the awesome tips!
@realchristian 3 жыл бұрын
This was an absolutely amazing brisket. Thank you so much for sharing. I can’t wait to make my first one!
@cameronbatko 3 жыл бұрын
I would be down to camp out for 16 hours and eat brisket. Learning fire management and feel would be super helpful.
@MadScientistBBQ 3 жыл бұрын
Thanks!!
@arueda32 3 жыл бұрын
Same here. Count me in...where do I sign up? Plus, I have the exact same Old Country offset smoker from Academy Sports. Cheers, Jeremy! And thanks for all that you do! -Armando from Houston, TX
@MrBoredintexas 3 жыл бұрын
I'm down as well, count me in!
@thearsenal5537 3 жыл бұрын
@@arueda32 I'm looking into an offset soon. Would your recommend that one?? So many options!
@arueda32 3 жыл бұрын
@@thearsenal5537 absolutely. Very legit. $1k
@Paintbl99 2 жыл бұрын
Can I just say I’ve watched this video at least 10 times. So much wisdom in this video to distill. You inspired me to buy an offset (previously on a pellet smoker). And, the results have been great. You are a true master of your craft. Thank you, thank you, thank you! I can’t tell you how much I appreciate your channel. You have elevated my BBQ game to new levels.
@ToneNewEra 2 жыл бұрын
Question, honest opinion, considerable difference in flavor/ smoke in offset compared to pellet?
@philliplocey258 2 жыл бұрын
@paint - nudge - i'd like to know this answer as well
@Paintbl99 2 жыл бұрын
@@philliplocey258 I can definitely notice a difference in the smoke flavor on an offset versus a pellet grill. I have also found that the bark you get on the offset is way better. I've never gotten anything close on a pellet smoker. When I have the time I will use the offset, but if I don't have time to be running out every 15 - 30 minutes during the cook I will use the pellet grill. Offsets are definitely much more labor intensive (but it's a labor of love haha).
@christianhess2597 Жыл бұрын
My Traeger grill has a recipe for 15 hour brisket smoke that achieves rave reviews.
@frankt7521 Жыл бұрын
What brand off-set did you end up with?
@StationaryNomad361 2 жыл бұрын
Thank you so much for all of this information. Also, I thoroughly enjoy the impressions of different people that you do
@steverhodes467 3 жыл бұрын
Love your videos! I have the smoker going as we speak. 2 pork shoulders, 2 snake river farms briskets, 5 racks of pork ribs and a rack of dino ribs. Cooking with a mix of pecan and oak. I have made some of your smoked beef tallow and absolutely love it!! Its great on ribs as well as brisket! Keep up the fantastic work! Much love from AZ!!
@FC2ESWS 3 жыл бұрын
When he was squeezing it, it literally made my mouth water...
@dwyanejetersr6470 3 ай бұрын
Thanks jeremy, apologies for any mispellings. I have learned how to do BBQ on my offset smoker from you, my pork ribs are amazing since I've been listening and watching you, can't thank you enough for the wisdom you've imparted to me. Amazing!
@BSDeez16 Жыл бұрын
After watching this video, I finally made my best brisket ever! I was relying on temp too much! I followed your instructions to feel the fat rendering on top before wrapping and I think that's what really changed things. Thanks for the help!
@sampetersen1994 3 жыл бұрын
Dude, I watched your how to video from a couple years ago and you have seriously upped your game big time. It was really great a few years ago but now it’s really professional and I love it. Great job dude 🤙
@julianmendoza203 2 жыл бұрын
it's the love of the cook, no doubt
@nathangrima6503 3 жыл бұрын
I have been waiting for an updated brisket video. So excited to watch this when I get home on the big screen 🙌
@omarflores323 2 жыл бұрын
Sir, I don’t bbq a whole lot. I think I’ve made a brisket once or twice in my life. I ended up here thanks to KZfaqs algorithm. When I saw the length of your video I didn’t think I’d finish it. You explain so well and your videos are not boring at all. I cant wait to fire up the smoker as soon as I get home. Thank you. Shout outs from west Texas.
@joec95 Жыл бұрын
Great video! I've done a few brisket cooks but your tutorial would have helped me avoid my mistakes. Thanks!
@TheRealPunisher 3 жыл бұрын
Damn 33 min vid gunna need some beers for this one
@MadScientistBBQ 3 жыл бұрын
Haha hopefully it’s informative
@nagrasto 3 жыл бұрын
I thought the same and now I’m like “more!!!”
@willyfix007 3 жыл бұрын
I thought the same, great vid. 3beers later. 🙌
@chazcannova6851 2 жыл бұрын
So I used the tallow the first time smoking a brisket after watching and holy cow…phenomenal. The second time I improved on it(believe it or not). I used the trimmings from the brisket to reduce/make my own tallow. After I had the tallow I sautéed garlic and parsley with some Lawry’s and cayenne. So…I used the garlic infused tallow all over as binder and during wrap. So much flavor!
@samuelstanley5072 2 жыл бұрын
Good idea.
@MostlyCloudy 2 жыл бұрын
I made my first brisket on my icon yesterday, and thanks to your videos it came out perfectly. I didn't tell anyone outside of my family so we don't have to share 😂 so I can only gush about it here. You helped me make my husband a happy man. Thank you!!
@ryanbalsley3626 5 ай бұрын
Just wanted to say that this was my third time smoking a brisket, but by far the best experience. The tips and advice in this video are top notch. Especially the tips on what to look for prior to wrapping, and how to approach the rest period. I was so happy with the results and helped make a family event perfect. Thank you so much @MadScientistBBQ
@TPrather302 3 жыл бұрын
Great Video! Would really appreciate one more in-depth about trimming. One of my biggest challenges is that every brisket looks different and it's hard to know what to trim and what to leave. Would be great to see something where you bought 2-3 different briskets at Costco and went in-depth about how to trim each of them!
@tylerscarlett 2 жыл бұрын
I agree. I always buy costco briskets, and Aaron Franklin apparently removes the deckle and leaves an open cavern where the deckle once was, whereas Jeremy seems to leave the deckle in. I’m afraid that the hard deckle won’t render, so I’ve always removed it, leaving a dubious open cavern where the deckle once was. My briskets have never been quite the same quality as what you get at a TX style bbq, but i’be been able to bring the quality up by adding beef tallow when I wrap
@unclealzbbq2185 2 жыл бұрын
@@tylerscarlett trim all hard fat off-- leave about a quarter inch on top cap.. trim any silver skin off cut edges to uniform thickness.. EVERY BRISKET is different but i just did a 40 dollar one turned out awesome
@thewsilver Жыл бұрын
So I tried my first brisket yesterday as an experimental try and failed exceptionally. Very discouraged but after watching this video I was able to identify all my mistakes, number 1 being not letting it rest. I find it interesting that I could have let it set over night and re-raise the temperature. also I love the tallow idea very much, thanks for the lesson and will incorporate the training into my next batch. Oh and another take away is the clean smoke, the first brisket was bitter so I will be going for the clean smoke. Thanks again, hope this work.
@robinpesek3657 Жыл бұрын
I was searching for info on smoking meats. I spent a couple of hours in this endeavor. Your video was the most detailed and informative. I learned so much! You outshine many. I trust you. You just make the most sense. Thank you.
@morgandouglas1536 Жыл бұрын
I've been smoking brisket a few years now and I have never seen a video so well done with expert information. Literally the best brisket video I've seen. Great job
@xxAlexOGxx 2 жыл бұрын
Just smoked a brisket your way and it came out amazing, best video on KZfaq period! Thank you so much!!!!!!!! 🍖 🥩 🐄 🥞
@itsonlyanamecomeon 2 жыл бұрын
I've subscribed to the wrong BBQ channel far too long. This process is amazing and presented very well, easy to follow, understand and replicate. Thanks for the hard work in putting this video together. I hope to achieve this level of culinary art one day.
@cobinigers Жыл бұрын
Super high quality video with explanations that gave the absolute best understanding of brisket! Thank you for this video and will hopefully soon be taking this to the smoker!!
@aceman2790 Жыл бұрын
I'm going for it ... Really great teaching style ... Thank you so much. I shall follow your way..
@teamkotila3523 3 жыл бұрын
Just when you think you've seen all the brisket videos, Jeremy drops a bomb. Very informative. Thanks for sharing a more in depth on the fat rendering and what to look for. I'm getting high praise already but this might be the missing link.
@julianmendoza203 2 жыл бұрын
Hell that's not a Bomb, it's a Meteor.. Give the brother some props !!
@shariarahmmed7258 2 жыл бұрын
wow
@scottdalrymple8595 2 жыл бұрын
@@julianmendoza203 buy Bob bbbbbbbbno. Byte gy guys yyhyuuujojojojhj jujus bubohh
@scottdalrymple8595 2 жыл бұрын
Yyy
@scottdalrymple8595 2 жыл бұрын
@@julianmendoza203 y
@george_cantstandya 3 жыл бұрын
Kudos on the channel Jeremy! It’s gotten so good over the years. It’s obvious you’ve worked really hard.
@MadScientistBBQ 3 жыл бұрын
Wow thanks. I appreciate it and it means a lot
@dude157 Жыл бұрын
this video is incredible, I've always been able to do amazing pork butt on the offset smoker, but my brisket while ok, has never blown me away, so I've steered clear from slow cooked beef for a while. Followed these instructions and had so much more success, thanks a bunch. Forever learning.
@nitrofed3000gt 2 жыл бұрын
Awesome job on the smoke and video. Really enjoyed the attention to detail and sharing all the secrets. Definitely trying what you talked about the smoked chili!
@hellothere2214 3 жыл бұрын
27:45 lol his conspiracies are wild, spot on voice too
@TyrannicalReigner 3 жыл бұрын
Yet he gets proven right 10 years later
@MarkWomack11 3 жыл бұрын
@@TyrannicalReigner about....the frogs?
@user-vr8gl9ly5n 3 жыл бұрын
@@MarkWomack11 He was right about the frogs. Technically they weren’t gay, they had both genitals.
@funnyfail3909 3 жыл бұрын
@@MarkWomack11 Yes.. about damn near everything. If there is anything you don't believe, because you don't fact check... Tag me with your questions. I have sourced .gov links backing 99.5% of everything he has ever claimed. Facts are out there. people don't like to believe Reality is stranger and more unfortunate than fiction most of the time. People love living under their safe rocks.
@david_reynolds3660 3 жыл бұрын
Superb content Jeremy!! I watch a lot of channels. Nothing compares to your guides. Best brisket video ever. And I know brisket!!! I never have rested that long. Always 2-5 hours. But all is well. Just need to start using the tallow ideas!
@MadScientistBBQ 3 жыл бұрын
Thanks David, really appreciate your support. The tallow isn’t a gimmick! It really helps
@coltonbrown4778 2 жыл бұрын
First time cooking a brisket and everyone asked how long have I been BBQ'n. Followed 90% of what you showed ( I'm lazy and didn't want to do the talo in the wrap) thanks for sharing your knowledge and allowing others to be able learn different ways of cooking.
@slaisebam Жыл бұрын
When I first got my old country brazos I was using chunks like that big one you had. Now I take the time to break them down into smaller size chunks. Still working on fire management but satisfied so far. Thx for the videos.
@mixmastamd 3 жыл бұрын
I would love a step by step 16 hour walkthrough!
@arturomaya7373 2 жыл бұрын
Jeremy my guy, I followed all of your advice and after a 10 hour cook and 12 hours of resting time.... the results were incredible! Tender, juicy and just all around fantastic. The flat was unfortunately overcooked but that just means room for improvement. Really appreciate your videos! Thanks bro
@faststicks2 2 жыл бұрын
Thank you Jeremy. Your channel has changed my life in so many brisket ways!!!
@davidzirretta5453 Жыл бұрын
Wow. Great education!!! Thank you so much for the patience and details. Loved it. I am inspired to try!!
@normanhare3057 2 жыл бұрын
This is by far the best brisket I've ever eaten! I have first hand tasted Jeremy's brisket and nothing else compares, even brisket from Austin TX,
@buicklimited1976 3 жыл бұрын
Just in time for Memorial day weekend !
@brycenew Жыл бұрын
This is ridiculously good!!! Love your work man! Appreciate your channel immensely; thank you so much!
@dmurawsky 2 жыл бұрын
Thank you for making all these brisket videos. They are very enjoyable and I’ve been able to make brisket my wife actually like which is a miracle. So thank you brisket Jesus!
@craigchatterton4164 2 жыл бұрын
I watched this all the way through before I started my brisket. Now I'm starting I've had to jump around to get the highlights again. In case this helps anyone, I made a chapter guide: 0:00 How to trim 7:00 How to season 8:30 Starting temp / what wood 9:00 Putting on the smoker 10:00 Setting up the tallow 12:20 The right size of wood 13:00 3 hrs in, starting to spray, type of spray 15:20 6 hrs in. 16:20 Five things to look for before wrapping 18:00 8 hrs in. 19:00 How to deal with rendered beef tallow 20:00 Time to wrap / How to wrap 23:00 back on the smoker 24:00 ready to come off. 26:00 unwrap, slice and taste!
@craigchatterton4164 2 жыл бұрын
OK, my the second brisket I've ever done is finished. Huge improvement, HUGE! Thank you for this video, the tips really worked well. Here's how I cooked: Used a Traeger Pellet smoker. Set to 225 Cooked for three hours Set to 250 Cooked and sprayed every hour until it got to 178, by then I judged the fat had rendered well enough. Wrapped and cooked at 250 until it reached 200 internal temp. Pulled out and let rest on the counter in our house until it was at 188. Then I wrapped it in towels and put it in our oven overnight (oven was off). Next day pulled out and tested. The flat is very tender, but it's overcooked and dry. The point is tender and juicy but nothing like your video. Where did I fail above that the flat didn't cook right?
@homevalueglass3809 Жыл бұрын
Doing God's work
@nolanprescottiii9761 Жыл бұрын
I’m sure you have improved your game, but I’m curious if the point end was towards the stack or the flat? I’m thinking the air might dry it out going out the stack, but if pointed towards the hopper maybe it would be too hot?
@scottwilkins 17 күн бұрын
@@craigchatterton4164 Pellet smokers do not create clean smoke. I do not recommend them at all.
@calveryc1 3 жыл бұрын
That’s a great Alex Jones.
@Tony-bv7gz 3 жыл бұрын
Lol, that was so good, I was waiting for him to talk about gay frogs and foil helmets.
@gastonlang 3 жыл бұрын
agreed!
@LowAss720 3 жыл бұрын
Highly recommend "Knowledge Fight" podcast if you like people making fun of Alex Jones
@vixue 3 жыл бұрын
even better in 2x
@jh14102 3 жыл бұрын
I always thought it was Jesse Ventura.
@jakehowe8864 Жыл бұрын
I've been classicly trained line cook/chef my entire adulthood. I was trained to season the dog s*** out of meat before smoking for bark purposes. But I agree you you Jeremy. I've been throwing down bbq as my hobby for the last few months and I have found that just salt and pepper is the way to go. I appreciate you chef. You break down the science and make it easy for the beginners but you really fine tune things for guys like me with experience. Knowing the reactions behind the process makes your execution easier. Keep em coming man.
@111sunder Жыл бұрын
This entire video was elevated by that inexplicable change over at 27:45 😂😂😂 kudos for including that!
@christopherblanton5414 3 жыл бұрын
Jeremy, you have the definitive brisket video on KZfaq now. I smoke meat all the time too. Thank you for this. I’m a central Texas barbecue snob and you nailed it. Seriously. Great job.
@unclealzbbq2185 3 жыл бұрын
TEXAS STYLE is what he did-- He nailed IT -
@tylerbonts 3 жыл бұрын
I just made my first brisket this week. It turned out really well, but I could have done a much better job of trimming. I think a more detailed video on trimming a brisket would really help.
@loud-pedal-addict4503 Жыл бұрын
I have watched this over and over and over again. Thank you Jeremy
@thomashart367 Жыл бұрын
This is my go to video every time I do a brisket. Your channel is a game changer!
@TheBollyers 3 жыл бұрын
Jeremy, I LOVE your Alex Jones impressions! 🤣 But also, thanks for the amazing videos. For a newbie like me, these are my barbecuer’s bible. You are the man. Thank you so much.
@robertgibson5625 2 жыл бұрын
Trump Won!
@logang865 3 жыл бұрын
Dude the impersonations are hilarious lol
@DimagoDiesel Жыл бұрын
I’m currently smoking a brisket on my off-set for a get together tomorrow afternoon! I plan to pull my brisket off around 6-8pm tonight (depending on the key factors your spoke of) I’ve never rested a brisket overnight in a cooler, slightly nervous about that… hopefully the results tomorrow will be nothing but smiles and hungry bellies full of Smokey beefy goodness! Thanks for all the amazing content you pump out!
@med1pilot1956 7 ай бұрын
The most in-depth and explanatory grilling video I've seen to date. You give me the confidence to tackle this myself
@triggerhippy2826 3 жыл бұрын
I was sold before the Alex Jones impression, but damn, that was perfect
@aquavitae3824 3 жыл бұрын
Secured my subscription.
@senorchavez9118 3 жыл бұрын
He said Alex Jones 🤣🤣🤣
@atitansmark9384 2 жыл бұрын
@@senorchavez9118 by7h6. B. The 4g5
@danobrien4454 3 жыл бұрын
I’d like to see a video of you doing just a point and or just a flat. I’ve been doing just points since that’s all my butcher has had lately and also because it’s a lot nice for just me and one other person. Thanks!
@shawngillogly6873 3 жыл бұрын
Frustrating for me as well, all the markets around here sell half-briskets. (Closer to a third, in truth.) Even the Farmer's Market does this. Trying to figure out the relative times for a pre-trimmed point is maddening. (Yes, I know times are approximate. But still, you don't want to leave guests staring at food they think is ready.)
@hannie1301 3 жыл бұрын
You guys should try being into BBQ, living in Sweden! It's not only hard to find a good smoker, it's also very difficult to find the right cuts of meat over here. Basically, the standard way to butcher is different here. Finding a full packer brisket is very hard..! And to top it off, meat is much more expensive... 😥
@PSSKYWALKER_- Жыл бұрын
These are the most informative, and helpful smoking tips I've seen. Keep up the amazing work man. That brisket looked heavenly.
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