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
3 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
@Allabertina
3 ай 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!
@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?
@bludhaven86
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!
@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
3 жыл бұрын
@@MadScientistBBQ have a link to those gloves?
@atitansmark9384
3 жыл бұрын
B6 3by3 33e3h
@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
2 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
3 ай бұрын
@@craigchatterton4164 Pellet smokers do not create clean smoke. I do not recommend them at all.
@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
6 ай бұрын
Hope it's been going well for ya!
@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.
@revelacia
2 жыл бұрын
One of the most well presented and engaging "how to" videos i have seen on KZitem.
@chazcannova6851
3 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.
@mattmonkres7526
3 жыл бұрын
This is the best brisket video I have seen on KZitem. Not only for the cooking process but the most in depth explanation of how to rest the brisket properly.
@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.
@fourdegreeswarmer
3 жыл бұрын
First BBQ vid I’ve watched on KZitem 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.
@julianmendoza203
3 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.
@thewsilver
2 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.
@Paintbl99
3 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
2 жыл бұрын
My Traeger grill has a recipe for 15 hour brisket smoke that achieves rave reviews.
@frankt7521
2 жыл бұрын
What brand off-set did you end up with?
@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
3 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
@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.
@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
3 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
3 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
@jwillis5333
3 жыл бұрын
Ok now I'm a huge fan after seeing the Alex Jones impression. That alone is worth the sub
@charlesfisher3983
3 жыл бұрын
The globalist steak worshippers are trying to use chemicals to turn the brisket gay
@Pteromandias
3 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
3 жыл бұрын
Lol same
@kennethheadden2229
3 жыл бұрын
@@charlesfisher3983 lol spot on
@billdohteabaggins3548
3 жыл бұрын
@@charlesfisher3983😂😂🤣
@tombuckley91
8 ай бұрын
That Alex Jones was top tier 😂
@econgator6153
5 ай бұрын
Was absolutely not expecting that. Got me good 😂
@MegadethTillDeth
2 ай бұрын
@@econgator6153 fuckin' same
@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
3 жыл бұрын
it's the love of the cook, no doubt
@Frie6970
3 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.
@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
@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
3 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.
@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
@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!
@narref04
3 ай бұрын
Same thing. Was just youtubing a few things about my offset smoker/BBQ I just got and the other videos I watched all said.. Head over to Mad Scientist BBQ, he's got a great vid about this or about that. This channel really is a "series of how toos" from the fire, to set up, to buying and trimming your brisket precooking... not to mention explaining what "tallow" was ( a term I heard in 2 other videos including the manufacturer of my smoker) ... bur no one e had ever explained what it was or why it's important!
@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.
@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.
@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.
@christopherblanton5414
3 жыл бұрын
Jeremy, you have the definitive brisket video on KZitem 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 -
@magicman12b
3 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.
@kCI251
Жыл бұрын
It's just as easy to get the same taste with hamburgers by mixing in some beef tallow fat. I've tried it with meatballs, meat loaf, roast beef, steaks, it works on every beef you can think of, not just brisket. It will even make a cheap dried out brisket edible and moist.
@richardfeldman291
3 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.
@IconTactical
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.
@mindfullsilence
4 ай бұрын
5 minutes into video. You just answered 2 question that have been damn near impossible for me to find online: what muscles in humans are equivalent to the brisket, and which way does it face? Can already tell this video is going to be freakin awesome.
@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
@normanhare3057
3 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,
@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!
@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.
@rjn2002
3 жыл бұрын
I love the 5 tips on when to wrap! Keep the awesome and well tested techniques coming!
@paula.2422
2 жыл бұрын
Jeremy, I tried your full technique but used smoked tallow from the trimmings because no wagyu tallow is available to me in Canada. Also, I pulled the brisket at 202° and left it to cool on the counter to 170°. I then vacuum sealed it and rested it in the sous vide for 12 hours at 145°. This was the most delicious brisket I've ever had. That's with the lawry's recipe and bumping the temp from 250° to 275° after I wrapped in butcher paper and foil boat. Amazing!!! Thank you 👍 🙏❤😁
@WheretheJones
2 жыл бұрын
Genius Idea about the Sous vide!! Here's something you might like: Would recommend a high quality leaf lard instead of Wagyu on the wrap. Check out Harry Soos experiment if you haven't already: kzitem.info/news/bejne/s4V4mX6smol9jHY
@paula.2422
2 жыл бұрын
@@WheretheJones I love it!!! I've seen it...I think. This is what Harry would call a 'Black Belt Technique' 👍
@WheretheJones
2 жыл бұрын
@@paula.2422 haha, indeed he would.
@phem0r908
3 жыл бұрын
Would love to see you cook a brisket on a non offset smoker, something like a Weber Smokey Mountain?
@julianmendoza203
3 жыл бұрын
come on man, that's just mean and wrong.
@itsonlyanamecomeon
3 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.
@cybernode33
2 ай бұрын
As an avid griller, I've experimented with various grills over the years. Recently, I switched from a Traeger+ to an Asmoke. I must say, the difference is astonishing. The precise temperature control offered by Asmoke's digital controller and FlameTech patent technology has truly transformed my grilling experience. No more guesswork, just consistent, delicious results every time. The versatility of this grill is another standout feature - grilling, smoking, roasting, you name it! The fact that it's portable and battery-powered means I can take it on camping trips and tailgating parties, making it a game-changer for my outdoor cooking adventures. Above all, the unique flavor imparted by the wood pellets is unbeatable. It's safe to say, I am an Asmoke convert and can't wait to try more recipes on this fantastic pellet grill. #Asmoke
@HealthyLiving.7
3 жыл бұрын
What an amazing channel! I love, love, love how super thorough your explanations are. Never change that.
@arturomaya7373
3 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
@cybernode33
2 ай бұрын
Having been a long-time Traeger+ user, I recently made the switch to Asmoke. Honestly, the change has been transformative! The Asmoke Essential Smart Pellet Grill has completely redefined my BBQ experience. The precision temperature control is truly impressive, allowing me to smoke my brisket to perfection every time. The flavor imparted by the wood pellets (particularly the applewood) is just phenomenal, adding a unique twist to my recipes. The convenience of the digital controller and the versatility of the cooking methods are additional bonuses. I also appreciate the eco-friendly aspect of using recycled wood materials for the pellets. The ASMOKE Essential has truly revolutionized my BBQ experience, making it more efficient and enjoyable. #Asmoke
@radnrev5851
3 жыл бұрын
Jeremy I’d love to see you use a pellet grill and make a video series on best way to cook a brisket on one. I think the viewership is significantly larger than offsets and could be huge!!
@fizoust2
3 жыл бұрын
Hahaha! Pellet smokers are trash. Step up your game to the real deal.
@TMJ32
3 жыл бұрын
@@fizoust2 oh we got a badass over here. Everyone clap 😂
@themasterblaster5097
3 жыл бұрын
He makes subtle suggestions about pellets, but it's really pretty much the same. Just focus on the resting times and the spritzing solutions. AND, ABOVE ALL ELSE, Watch out for that Billowy, God Awful White SMOKE!!! That in itself will KILL any enjoyment of a damn good brisket!!
@fizoust2
3 жыл бұрын
@@TMJ32 have fun making your food with processed chemicals that my kids hamster takes a s$*t on.
@TMJ32
3 жыл бұрын
@@fizoust2 👏🏻 here you go badass. Feel cooler now? LOL
@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.
@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.
@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. 🙌
@FC2ESWS
3 жыл бұрын
When he was squeezing it, it literally made my mouth water...
@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 KZitems 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.
@xxAlexOGxx
2 жыл бұрын
Just smoked a brisket your way and it came out amazing, best video on KZitem period! Thank you so much!!!!!!!! 🍖 🥩 🐄 🥞
@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.
@michelegould5637
2 жыл бұрын
Smoked a 16 pound brisket last night for today’s family gathering and followed all your steps. It turned out so juicy and tender, you could pull it apart with a fork! It was a complete success and absolutely the best brisket we’ve ever eaten! Thanks so much for sharing your expertise!
@gregnicol4703
2 жыл бұрын
Michele, how long did you rest it for?
@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!
@Antoniobrady
3 жыл бұрын
I've watched this video three times, and I'm about to start my first brisket tonight. Thanks for the video
@casethompson9504
3 жыл бұрын
how did it turn out?
@Antoniobrady
3 жыл бұрын
@@casethompson9504 it was a wagyu brisket from snake river farms, and it was the best brisket I've ever had.
@casethompson9504
3 жыл бұрын
@@Antoniobrady hell yeah dude cheers
@chrisjohns5877
2 жыл бұрын
A lot of people say salt and pepper will be bland or lacking in flavor. I used to be one until I moved to Texas. Now, salt and pepper (some garlic) is all I want to use. Nothing beats the flavor of the good quality meat and flavorful smoke with a hint of salt, pepper, and garlic. Life changing. To me that is TRUE BBQ flavor that shows someone can run a good fire and cook a meat to perfect tenderness without adding fancy spices and sauces.
@mixmastamd
3 жыл бұрын
I would love a step by step 16 hour walkthrough!
@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
3 жыл бұрын
@@senorchavez9118 by7h6. B. The 4g5
@cybernode33
2 ай бұрын
As a previous Traeger+ user, I can confidently say that switching to Asmoke has been a game-changer. The precision of the digital controller is unparalleled, enabling me to maintain the desired cooking temperature with ease. What's more, the ASCA™ technology has significantly improved my cooking results and made cleaning a breeze. But what truly sets Asmoke apart for me is the FlameTech patent, featuring dual sensors and a new PID algorithm. It's made temperature control more efficient, with a mere 5°F variance. The portability and lightweight design is a huge plus, especially for those fun outings. And let's not forget the environmentally-friendly wood pellets that add that distinct smoky flavor that we all crave in a BBQ. A truly innovative and sustainable product that's revolutionized my outdoor grilling experience. #Asmoke.
@hellothere2214
3 жыл бұрын
27:45 lol his conspiracies are wild, spot on voice too
@Journey_of_Abundance
3 жыл бұрын
Yet he gets proven right 10 years later
@MarkWomack11
3 жыл бұрын
@@Journey_of_Abundance 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.
@Crested-jh3mb
3 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.
@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!
@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 🙌
@BlackMamba-ec4dn
11 ай бұрын
I’m a Texas boy, been smoking brisket since I was a kid, just watched you out of curiosity, and everything you demonstrated is on point. I don’t think you need smoked tallow to make an amazing smoked brisket though. Great job though!
@musicman2712
3 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!
@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
3 жыл бұрын
Trump Won!
@WatchingDragon
2 жыл бұрын
Probably your best bet is to get together a ticketed weekend cooking camp with multiple cookers and crew. Maybe a campground with cabins for rent and RV hookups. People can bring their own portable rigs if they want or arrange a pre-rental from someplace. Maybe get in touch with a few places that build smokers and they can do a class on building their own or what they recommend to look for when building.
@MorbidSloth628
3 жыл бұрын
I would be incredibly interested in personal training on offset smoking. Your videos are invaluable, and a 16 hour training session would be worth any amount of money. If you have a hotel nearby, I'd totally take time to come to you. Your videos are priceless.
@unclealzbbq2185
3 жыл бұрын
LOL-- Brisket is easy trim season smoke wrap rest slice eat-
@leonzhang7821
3 жыл бұрын
Making brisket is easy. Perfecting takes effort. You simply need a few years of experience
@MorbidSloth628
3 жыл бұрын
@@leonzhang7821 for me it's the fire management. I never split my logs small enough, I've just recently learned, so I've had a wicked time controlling my temp. It's nit so much about the brisket, it's about the proper use of the offset smoker.
@unclealzbbq2185
3 жыл бұрын
@@leonzhang7821 please watch my short video the instructions are spot 👌I made another one yesterday it was like tender prime rib
@unclealzbbq2185
3 жыл бұрын
@@MorbidSloth628 soak the wood in water use charcoal for the heat source add about 3 4 inch chunks every hour
@brianhorst5860
3 жыл бұрын
Every time i watch you, you turn me into Mr. Rogers becuse i want to be your neighbor. AWESOME VIDEO AS ALWAYS!!!!
@osseo9947
3 жыл бұрын
You just aged yourself with that comment. And well I guess I just did the same with my reply! ;-)
@primedirective00
Жыл бұрын
It's not necessarily that the "tallow" is from wagyu that you like it better. Commercially produced tallow is the hard fat from around the kidneys and some of the trimmings from elsewhere. With wagyu there's so much more trimmings you don't notice the suet from around the kidneys. Great video btw
@timgregson5533
3 жыл бұрын
Say I cook a brisket all day to be eaten at dinner the following day. After the cooler rest, is it better to keep the brisket in an oven warmer (about 150 degrees), or put in the refrigerator until it's time to warm back up in the oven? Last time I put in the fridge overnight because I was afraid it would dry out if I kept it warm for 18 hours.
@Dan-id9xf
3 жыл бұрын
Did you ever get an answer? I'm in the same boat. Finishing the resting in the oven for eating later in the day.
@MrEmeisel
3 жыл бұрын
gotta be careful with holding in an oven (unless it's turned off). holding at 170 will keep cooking it, and is too hot for long term resting. I've learned how to hack my oven to lower the hold temperature to 140 degrees. (mimicks the Alto Sham holders that Franklin uses. Also put a pan of water in the oven and you can hold a brisket safely for the 12 hours and not worry about it going below the safe zone.
@bezoomer
2 жыл бұрын
Ever thought about holding it in sous vide at, say 135*F? Wonder what that would do to the bark/maillard effect?
@h20bp
Жыл бұрын
So, essentially Franklin barbecue is the McDonalds of barbecue by getting you hooked on the beef tallow. Tha't right folks, McDonalds used to fry their french fries in beef tallow before the big anti-cholestorol craze of the 1980s. God help us.
@Imsobering7970
Ай бұрын
I've never done a brisket on a bbq before until this weekend. I followed this video to get an absoultely AMAZING result. I've eaten a lot of brisket in my day, and have helped cook some as well, but this is by far the best method with the best results. My wife and father in law are from Argentina and they love their meat. FIL said he is never going to cook a brisket again, he'll just get me to do it for him. 😀 Thanks for putting this online..
@brianportnoy5795
14 күн бұрын
Which smoker did you use?
@Imsobering7970
12 күн бұрын
@@brianportnoy5795 just used my Weber kettle and it came out perfect.
@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... 😥
@buicklimited1976
3 жыл бұрын
Just in time for Memorial day weekend !
@DimagoDiesel
2 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!
@logang865
3 жыл бұрын
Dude the impersonations are hilarious lol
@joegadget670
3 жыл бұрын
Great instructional video. Love how you incorporated your earlier discovery of Wagyu tallow as a brisket additive. I like your advice of an 8-12 hour rest. Those 4 hours of leeway will help me plan the timing of my cooks better.
@MadScientistBBQ
3 жыл бұрын
👍🏻
@davo912
3 жыл бұрын
HIS EARLY DISCOVERY? he needs to be a man and tell the truth..HE DISCOVERED NOTHING...tallow is nothing new.
@thomas5495
3 жыл бұрын
@@davo912 Did you even watch his first video's about using beef tallow? A real man is honest and up front from the beginning just like he was when he made his first video about using tallow. A real man can admit when he's wrong too.
@davo912
3 жыл бұрын
@@thomas5495 Honest about what....he made himself out as the person that did this big discovery about the tallow..WHICH HE WASNT ....Texicana BBQ..
@thomas5495
3 жыл бұрын
@@davo912 He never claimed to be the person to discover the use of tallow. All he stated was that he believed that it was what Franklin's was using to make there briskets so good. So he did an experiment to test it himself. Not real sure where you're getting this he claims he is the sole discover of the use of tallow from. Texicana BBQ did a video on tallow and how to make and use it just as Mad Scientist has done. Maybe you should go back and re watch some of the videos.
@dwyanejetersr6470
7 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!
@ANDREA73076
3 жыл бұрын
I want the all day class. Maybe allow us to smoke our own at the same time. "Weekender BBQ"
@oreotx
3 жыл бұрын
The reason I trust this guy is because his cheeks don’t lie. His happiness can’t be faked, the way he increasingly blushed through the tasting is unmistakable.
@ryanbalsley3626
8 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
@erichoehn8262
3 жыл бұрын
How would you adjust your approach fo cooking on a Weber Smokey Mountain or the like?
@MrKing0fTown
3 жыл бұрын
I don't think much change is needed. He said on his larger offset he would cook hotter, so given the size of the WSM I'd say he would keep it right at 225. For his clean smoke tip, it is obviously super important the type of charcoal used. Absolutely no self starting charcoal or the likes. And no lighter fluid obviously. Those are my takeaways and assumptions from this video alone, though would 100% love to hear his thoughts! Who knows, maybe he's only ever used an offset so wouldn't know what tips to give without trying out out
@drownword
3 жыл бұрын
when you wrap it the first time and put it back on the smoker, how long did it take it to reach 202(ish)? *edit* from my experience tonight, 2 hours.
@DaddyReviewsIT
3 жыл бұрын
Was just looking for the question/answer, thank you! Also as far as smoker temp goes, did you keep the smoker at 250-275 after the wrap? Can’t wait for my first attempt at this perfect brisket!
@richardmeredith5404
3 жыл бұрын
I was wondering the same thing. Time to reach 203 after wrap and if the temperature stayed the same. Also, how long after taking it out did you let it rest to reach 185 degrees before placing into the cooler?
@thomashart367
Жыл бұрын
This is my go to video every time I do a brisket. Your channel is a game changer!
@camoscio4551
3 жыл бұрын
That's awesome. Just one question: from what I've got, you suggested to cook the meat fat side up. How can I spray then with the beer/acv solution only the meat avoiding the fat? Thanks a lot
@MadScientistBBQ
3 жыл бұрын
Along the edges which drips down to the meat side
@camoscio4551
3 жыл бұрын
@@MadScientistBBQ OK, I see. Thanks a lot
@ocas5230
3 жыл бұрын
Had this same exact question, thank you.
@michaelnielsen9962
3 жыл бұрын
That's one of the bigger changes from your previous video from a couple years ago, putting it fat side up vs down. Why the change? Is it your smoker?
@camoscio4551
3 жыл бұрын
@@michaelnielsen9962 yes, indeed. Thanks for pointing this out.
@davyarnold5884
3 жыл бұрын
@Mad Scientist BBQ I've been able to get some pretty flavorful and juicy briskets going! One thing that always freaks me out is that more often than not the internal temp will be hitting 185+ before the fat is rendering as well as yours. I've tried cooking hotter at 275 or longer at 225 and it doesn't seem to make a difference. Any thoughts? Thanks!
@narref04
3 ай бұрын
@madscientistbbq l just want to say thank you. In the next few weeks, I'll be smoking my first brisket ever. As a noob at just basic grilling... smoking anything felt absolutely daunting. Your videos have given me the info necessary to make a real attempt at it. Gonna make a few runs on my smoker to see what temps i can manage consistently while we look around for a store that sells a brisket (here where we live its not as common to find as bavk in Texas where thenwife is from). Thank you for all of the knowledge and for the links to recommended items so i could support your channel monitsrily.. even if it's in a small way.
@pauls6526
3 жыл бұрын
Awesome video! Thanks. I used your methods for my 1st time. I hope it turns out. It looks pretty good. I will be doing a 6 hour rest after a 12 hour cook. Question, is there any reason, other than for presentation, why we couldn't cut the whole brisket separating the flat and point, allowing us to cook them independently and being able to adjust for their individual characteristics?
@ChristianBerkhoff
2 жыл бұрын
I had the same question!
@Kasper623
3 жыл бұрын
If you’re spritzing, how are you spritzing with the fat side up if you’re not supposed to spritz the fat?
@keithplummer8591
3 жыл бұрын
I was wondering the same thing. If it’s fat side up there’s no meat to spritz.
@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!
@lanes6456
3 жыл бұрын
Turned out amazing. Question about resting. I was pushed for time. On the bge at 730p @225, wrapped at 330, pulled at 1130a @ 203. Cooled at room temp to 177 rewrapped with smoked tallow in magic paper and into small igloo with a few wife-approved old towels (small amount of air, cooler maybe 2/3 full of meat and towels). Pulled it out to slice at 330, 4 hours rest, and thermapen read 127, had to throw it in oven for ~30 minutes to get up to 140 and serve. That's fine but if I time it differently and plan for an 8 hour rest, story would be different... Without a commercial meat warmer, what's a technique to allow an 8 hour rest and not have to bake your brisket for an hour at slicing time to get back to 140?
@Mygoldandsilver
3 жыл бұрын
Put it in oven at 160 temp
@davisfamilyshenanigans4807
3 жыл бұрын
Personally I think wrapping foil over the paper might help insulate more to help.
@simpleman4196
2 жыл бұрын
I put mine still wrapped in side a Garbage bag then inside a Colman cooler and I put a Carhartt coat over it. Also I warm the cooler up first with hot water before I put the brisket in.. you can use a coat towels blankets.
@inquiringmind2710
3 жыл бұрын
When do we get a Mad Scientist BBQ cookbook. I'll be buying for all the "Randy" pit masters that need it!!!!
@jeffhassell129
3 жыл бұрын
Definitly
@joseph-ow1hf
Жыл бұрын
Newbie to smoking (I've done 4 cooks so far) so been doing ton of research. This guy wins.....by far as best information I've seen. Thank you Dr. BBQ. (oh hell yes I subscribed!)
@joseph-ow1hf
Жыл бұрын
Just ordered the wagyu tallow. 👍
@kw7796
3 жыл бұрын
I love how you don't explain the Alex Jones voice. Quirky & funny as he'll. More AJ inserts for future!
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