11-Hour SET AND FORGET Brisket on an offset smoker (While sleeping!)
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- Опубликовано: 10 июн 2024
- Is it impossible to set and forget a brisket on an offset smoker? I'm on a mission to find out! #MEATER #meatermade
Get SMOKE TRAILS BBQ BRISKET RUB here: www.amazon.com/Smoke-Trails-B...
Get the TIP TOP TEMP here:
- amzn.to/43ITUrX
- amzn.to/3fHh5M1
My BBQ Essentials Buying Guide:
ChefsTemp Thermometer: shareasale.com/u.cfm?d=100320...
Smoke Trails BBQ Brisket Rub: www.amazon.com/Smoke-Trails-B...
Meater+ Wireless Leave-in temperature probe (Essential for long cooks, temp alerts and temp graphs for nerding out and recording how your cooks went. It’s a game changer for BBQ):
Meater website: www.jdoqocy.com/click-1001514...
Get the MEATER on Amazon: amzn.to/3e7Dz7E
Cheap Instant-Read Temp Probe (If you have no budget and can buy nothing else. It's a good starter and will work for a year or two just fine. Not a replacement for a leave-in probe): amzn.to/37ROmSi
Marinade Injector (needed to inject brisket, pork, turkey etc. to retain moisture and add flavor): amzn.to/3jFfSVq
Tongs (click click! I like the silicon ones because they don't mess up the bark as much): amzn.to/2HR80Tq
Set of Good BBQ Knives: amzn.to/34HQoTk
Bread Knife (Your workhorse for slicing brisket): amzn.to/3kHSkke
Cutting board (get a big one with juice channels, trust me): amzn.to/2JesAhj
Cotton and black nitrile gloves (use them both for heat + liquid protection): amzn.to/31Vly7Y amzn.to/31WPIaO
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): amzn.to/37RXEOa
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): amzn.to/2HMsYDe
Butcher paper (also for wrapping): amzn.to/2HQUgbl
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.): amzn.to/35Kc00x
Wood chips (for electric smokers): amzn.to/2TBG2xL
Pellets (for pellet grills): amzn.to/3mAnk6i 
Хобби
sleeping 10 hours with a newborn is almost more impressive than getting pellet smoker ease with an offset.
No I'm pretty sure it IS more impressive 🤣...anyway great video tho.
O my god you couldn't be more right hahahahahahaha
Absolutely. That struck me more than anything else in this video.
Im like a zombie for 1.5 years so yes youre right
That was my biggest takeaway haha
I love when my wife volunteers me to do stuff for her friends.
At least I had advance warning this time
Our wives have to be related.. I love when I get volunteered and have no idea till the "by the way" words are thrown at me..
@@gabelozano5891haha! luckily I like smoking brisket though so not the worst request
@@SmokeTrailsBBQ same here but a heads up would be nice!! Can't rush perfection my friend..
Don't have friends.
If you put a large water pan (something that can hold at least a gallon) on the coal grate right by the fire box outlet in the main cooking chamber, it acts as a buffer and keeps the temperature more stable. The more you can fill up the firebox outlet with the pan, the more the incoming heat has to be directed around and across the water, stabilizing the incoming smoke temps. Water boils @ 212*F so the resulting air temps as the smoke passes by the water pan are stabilized. On my Char-Griller offset, the hole is about the size and shape of a football. Also, the water pan helps the temperature in the cooking chamber to return to temp faster after opening the lid since you have a large mass of heated water to warm the air back up. I've used this method a lot and have always recommended it to friends who use offset smokers and they are always amazed the first time they try it. Obviously, the larger the pan, the longer burns you can do before it needs to be filled up. My .02 Hope this helps.
Great idea. I always put my water pan at grate level above the baffle but putting it below makes alot of sense. Something to try for sure.
@@SmokeTrailsBBQ I look forward to your results!
Fantastic idea, I never thought of that. I have done water pans in the bbq under the meat but never by the fire. That makes sense!
A new dad who loves to bbq as well. My man, this video speaks to me so much. Appreciate you doing this for the moms and dads out there
Thanks!
This is incredible, but can’t help but feel that all this work could have been avoided with a simple “not gonna happen” in the first scene. But you took one for the family, and I applaud you for that.
Haha! I don't think anyone would watch that video
😆
Looks like he had no choice.
happy wife happy life
My son decided to try a brisket at high Temps. I was skeptical and said it's not going to taste as good. He cooked one in 5 hrs at 425 and I'll be darned if it wasn't just as good as the ones we did low and slow. We wrapped at 3 hrs. It was just as juicy and tender. We've since done a pork butt and a bunch of ribs the same. I was surprised. Great video btw.
Get Smoke Trails BBQ BRISKET RUB here: www.amazon.com/Smoke-Trails-BBQ-BRISKET-Brisket/dp/B0CBY1DB1F?maas=maas_adg_FD8A77754091229A1818F9E4E8672EB9_afap_abs&ref_=aa_maas&tag=maas
Dude, this is an incredible video. I will probably never try this but the video is excellent, entertaining and just damn fun to watch. Really great job man. I'm sure it took a LOT of work.
Thank you! Yea it took a while lol
Love your passion for the traditional methods and how you incorporated the science to accomplish the results wanted.
Thanks Will!
Without a doubt the best BBQ content I’ve ever seen!!!
I never mentioned how much I appreciate the dad humor and dedication to backyard perfection keep up the good work.
As a OKJ owner for 8 years I commend your dedication to the pit !🤠
I'm thinking about buying one tomorrow, do you like yours?
This is awesome! As a dad, the time commitment keeps me from using my stick burner as much as I’d like. Not sure a Tip-Top-Temp will fit on my Old Country Wrangler, but even without that I’ve been holding for 4.5 hours on a little more than half a basket of lump with a simple minion method starting at one corner. I never would have thought to rely on the exhaust cover for temp regulation, but it’s working great!! Even if I had to refill a basket once on a long smoke, it’s a great improvement over my old approach.
The charcoal doesn’t feel as “purist” as oak splits, but it’s far better than not having barbecue! Game changer!!
Edit: One OK Joe’s basket full of B&B lump charcoal with some apple wood chunks interspersed lasted almost exactly 8 hours. It seemed to have at least another 1-2 hours worth of fuel left once I shook the ash off.
What a great dad. Still finding a way to smoke some brisket while taking care of the baby. Major props.
Cheers Matt! Hope you're smoking up some good Q this weekend!
The gaming on the treadmill is bad ass lol. That just made my day
Well, if he's stumbling for whatever reason he won't fall on his face!
But ... uh oh
Why?
Totally dig the dedication to acting a challenge and figuring out a way to make something happen. Regardless of the outcome of taste the outcome of figuring out how to make it burn for longer times is outstanding!! If only half the world would live their lives like that instead of hitting the easy button we all would be in a better place in life. Great job 👍🏻👍🏻!!!
Totally agree! The fun for me was figuring it out and seeing if it was possible
If you want to know how to burn up a brisket just talk to me
Problem is people think you have to smoke a brisket and serve it right after you pull it off. Truth is long rests actually make briskets taste way better. I smoke my briskets the day before and by 11pm they are done and I let them rest overnight. Next morning I throw them back on the smoker to warm them up to 150 and they come out amazing.
Double wrap those briskets in foil and place them in a cooler that you had poured hot water in then dump the water out. Pack old towels around those briskets and they'll stay hot for several hours. No need to warm them back up if you time it right.
I'll second this. The overnight rest makes a huge difference in the quality of the finished product.
@@mikeroller4110 yeah the yeti keeps my fine but I do rest for 8+ and I always plan to be done way before it “needs” to be done because if it ain’t done then you’re in trouble so sometimes I do have to go back on to heat up but it’s totally fine. Jeremy Yoder condones that practice as well.
I forget what channel it was but I think I remember he smoked his brisket for 12 hours then let it rest in the oven wrapped overnight just not letting it got lower than 135 I think he kept it between 150 or 160
@@ketobeast8489 Yea I’ve done that too and wrapping in towels in a cooler with hot water. I just get better results doing it the way I do it now.
Charcoal causing flu like symptoms? Turn in your flannel shirt, sir 😂 great idea
It's real!
Thank you for finally explaining the science and utility of the top and bottom vents! Great video
Loving this content. I enjoy challenges and love it when things work out.
So that is what my smoker's voice sounds like. 😂 this video was exactly what I was looking for. Thanks!
Amazing video, and effort you put in to keep your family happy, and your craft going! Great research and experiment too! I honestly did not expect the juices to gush out when you sliced into that brisket 😮👏🏽👏🏽🤙🏽
Crazy right? Never had a brisket with that much juice come out
Lived in Kansas City for 10 years loving bbq your information is five star and high five to you
Never ever going to do this, but thank you so much for doing it for us.
ROFLMAO! The opening scene with you and the baby on the treadmill and play Modern Warfare, was priceless.
I'm not gaming I'm "exercising" (is what I tell my wife)
A+ on the video bud. Your dedication to the craft is impressive!
Thanks Kev!
Just get it ALL done.
As a fellow family man with 3 kids ranging from 0.5-4 years old I need set and forget which is what pushed me to get a pellet grill but your combination of techniques is really great
Right there with you!
This one was good. I watched it all the way through. It's crazy how much your video have progressed over the years. Awesome.
Great! Your medal is in the mail!
Best explanation of smoker airflow ive ever seen
Thanks!
I don't have an offset smoker. And I don't plan on smoking a brisket. I just enjoy watching this stuff 👍👍 good video
Thanks Dylan!
What an amazing experiment....thanx for taking the time and recording this for all of us.
Your test and explanation answered more questions for me about heat control than any other video I've seen. Thanks:)))
Dude your editing has gotten so good!
Thanks!
That was Impressive my brother. As a father of 4, newborn, 4, 6 & 8 FT home-schooling, I applaud you. I mean which kind of man sleeps that long. Haha but all jokes aside, the science and techniques were fantastic.
Very interesting points you raised on briquettes as that's what I mainly use but so many antennas spiked.
Nice video. I use a BBQ Guru Digi Q on my Smokin Tex electric. It uses a SCR to switch the element on and off. Once it reaches temp it flat lines dead on. They also offer the same controller with a small blower for wood burners. We have an Original Oklahoma Joe’s smoker I purchased back in the mid 90’s. My son inherited it several years back. Happy Cookin!
Fascinating video man! Thanks for the hard work and for sharing!
I always used coconut charcoal in my Weber for long cooks. Love that you discovered it and made it work in an offset! I just gave up and got the pellet grill. LOL.
I can get a solid 9-10hrs out of my kettle using the snake method with a water pan in the center.
Where you buy the coconut charcoal?
A pellet cooker will never match raw skills and raw man power and execution it’s just a lazy smoke versus an exquisite smoke that comes from the soul of man, mind, wood, soul&fire that just can’t be matched🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🏆
(You have to tap in with the universe with an offset and the proof is in the pudding! When all is in alignment you have absolute perfection 🍖🤤👌💨
Enjoyed all the technical info very interesting. Dream sequence was hilarious. Great stuff!
Hah thanks Tom glad someone liked it.
We loved it 😁
you’re video is 100% exactly what i needed. Thank you so much. Keep up the good work.
Thanks man!
I like to start cooking around 1pm at around 160° to 180° in smoker, brisket internals will be 165° at 10pm, wrap in pink butcher paper, brisket has absorbed most of smoke it can so put in oven at 200°, put in thermo pro, set for 200° and another for 165°, put receiver by your bed, sleep to 6 am, turn oven up to 275°, take off at probe tender, let cool to 180° set oven to 150°, put brisket in, ready to slice at noon or 6pm, your choice, Franklin's briskets done around midnight and then sit in warmer at 150° until 11am when store opens, ready to slice and serve
BTW. That was a fantastic brisket! We absolutely loved it...Thanks again!
Thanks! Glad you enjoyed!
I've got my first child coming this summer. You may have saved my life with this video!
It works! Just set it up the night before and you can really forget about it until late morning the next day.
@@SmokeTrailsBBQ buy yourself a pit boss xl pellet smoker and do your son and your family a favor.
@@SmokeTrailsBBQ no need to worry about vents temps all u need is time and your favorite spray to spray when checking it. i too have an off set and there is no comparison the pellet smoker leaves your brisket 100 times juicier than offset.
@@mariaescandon8022 i had a little pit boss but then i bought a traeger
@@mariaescandon8022 it's definitely easier to use but I find that (1) the smoke flavor and bark is very hard to get because the pellets burn so cleanly and (2) anything over 220 tends to burn the bottom of the meat over long cooks because of the dirct radiant heat from the drip deflector. I use my pellet grill as well but I like the offset for better flavor, bark and the hands on experience and fun
I love how you explained it scientifically, that's awesome thanks.
Your Videos are Great For A Guy Who Just Getting Back To working A Smoker Thank you for this information
I have those same exact dreams. I have 2 TTT’s I need to do this. Excellent video
Thanks! I saw your vid on it as well loved it. I was going to say " T T T" in the video but it sounds too much like "titty" if you say it really fast haha!
@@SmokeTrailsBBQ LOL! That’s funny
That dream Szene... It will haunt me
You should get a Gravity Smoker, really the best of both world. I sleep like a baby, even if there is a 16lbs Brisket running. Flavor is amazing, you can add wood and it will be very very close to an offset.
Haha! Yea its a bit creepy lol. I want to try a gravity smoker for sure
Pretty cool, a basic understanding of a venturi is useful in so many situations!
Great job! As a new father as well, glad to see other new dads do all the hard work figuring this stuff out for me. Haha, keep it up! Liked and subscribed :)
When you straddled that smoker I ran and locked the door.
Lol
0:27 Man, you are SAVAGE! Taking care of a baby, get you daily steps and Play COD. Respect
Gotta multi task!
One of the joy of smoking, adjusting or modifying/fined tuning to fit the desired needs.
For sure!
Very good video, I did not know about coconut charcoal until watching this. I'm definitely going to give it a try when I do another brisket here soon.
So the technical name for Convection is 'Stack Effect'. Sounds good!
You are a real "Pitt Master."
Who gets a "man-cold" when using brickette charcoal ...
Thank you for putting in the work to educate us. You got yourself a new subscriber. Keep up the good work!
..need an Insulated Cabinet Smoker with a BBQ Guru or FireBoard on the 2" ball valve and you got 24+ hrs of set and forget, save the offset for when you got time to play...
Thats all gibberish to me but I feel like it's 100% right lol!
This man will single handedly defeat sleepless bbq nights
I'm on a mission!
Ugly drum smokers. When I want my sleep, drum smoker. But this I wanna try on my Oklahoma Joe.
Ive been snake method smoking on a weber kettle.. did my first brisket and it came out great. Lots of babysitting and some obvious disadvantages. Nonetheless it was good. I contemplated a traeger but have been looking at getting an Oklahoma joe offset instead. Im also a homebrewer and so i like to be in control... pulling levers, switching on pumps etc. With smoking meats i also want to be in control for the short smokes. But this video is very encouraging for the long smokes. I cant trust myself to put it all on auto pilot like some tesla drivers, but intermittent sleeping is okay with me. Thanks!
Great content! Thank you for the great info and hard work you put into this. Inspirational!
Great video sir, I learned about coconut charcoal today. Loved how you explained how you control the temperature with the dampers.
Cheers 🍻
One thing of note when using the “minion method” typically you’ll use a ring of unlit charcoal surrounding the lit charcoal rather than dumping lit charcoal on top of unlit charcoal.
Snake/minion its all the same principle
Where can I purchase a Tip Top Temp? Not seeing it on Amazon. Spent quite a few overnight brisket cooks at work for lunch service the next day, would love to try the temp control.
Check out their website
Found it, thanks!
www.amazon.com/dp/B095RFJG3Q/ref=cm_sw_r_cp_apa_glt_fabc_T65G1FBFB5PQMAB6TBD8?psc=1
I've been grilling on a weber kettle often for the last 5 years and never heard a scientific explanation for how the vents actually work. Some people say they work only the bottom others just the top and some say use both. But this makes perfect sense and I'm going to experiment with it this weekend. Awesome video!
Very detailed and educational. You can always spot a fellow canuck when smoking/grilling in flurries is never even a question.
Her: "Hey babe, I invited a friend over for lunch that requires 8-12 hours of labor to prepare."
Me: "That sounds horrible, good luck though."
Lol
That broad interupts my warzone without atleast a sandwich and an apology.. and she's gonna have explain to that friend why her eye is black
@@joshuamitcham1519 stupid. Grow up.
@@joshuamitcham1519 yeah that was a bit much lol
Ok
B&B make char logs as well. That being said it doesn’t take 12 hours to do a brisket. We cook hot n fast on the competition trail. 12-14lb briskets get done in 6-8 hrs abs are just as juicy and taste just as good. Don’t buy into the low n slow rule
Agree. Still tricky with lunch though. Even if it's done in 6 hours that means getting up at 4 or 5 am to give time to get the fire going and accounting for rest and slicing time.
Ya 6 to 8 hours at a little hotter temp is the way I like mine too ..
I'll give you a lot of credit, you're dedicated to this cooker and cooking! Thanks for a good and fun Video!
Awesome video with a lot of science and testing behind it! You've got a new follower!
Thanks Julio!
Definitely an interesting experiment for a set it and forget it honestly. I'd try this sometime for sure if I didn't have the time to tend my offset. I would call that a win for sure.
However (not having the time aside) do people not realize you can do a 12+ hour cook from noon to midnight and then rest it in the oven at 170 overnight for as long as you want and it will be FAR better than an 11 hour cook with little to no rest time same day? That is a different use case than what you have here, but will always produce a more tender and superior brisket (worthy of it's own video experiment!) - but overnight brisket cooks are a myth.
Note: You can see the lack of rest when you cut in and all your juices blew out all over the cutting board vs 12+ hour rest to reabsorb back in and let the brisket loosen back up.
For sure! Lots of ways to skin a brisket. The benefit with this method is zero time tending the fire. It's set and forget. I do think burning sticks and tending the fire produces better bark and cooks it faster as well though. Also the whole 12 hour rest thing - that works for sure and I do it in my oven as well, but that method really just hit mainstream awareness in the last year or so.
@@SmokeTrailsBBQ Oh for sure, the core of this video is legit and super informational! Set it and forget it brisket is legendary, I would love to see you do this and THEN rest it overnight! Re: 12 hour resting - if you know, you know ;)
Did you see this one i made a few months ago? I got my oven to hold a steady 150 and rested it in the oven overnight ruclips.net/video/BwijOsMoCss/видео.html
Very good video! You could also check out the "Perfect Draft", which is a temp control fan for offsets.
Also, if you're just using charcoal, as a future solution, you could get a WSM, or Ugly Drum, both of which will run a basket of any kind of charcoal for well over 12 hours.
you have to use wood to flavor the meat,, BS no charcoal or wood will burn 12 hours
interesting, those coconut brickets having the hole through them allow for a relatively constant surface area throughout the burn. naval guns use powder with this shape for this exact reason.
Excellent and informative! Thanks.
Multitasking skills are 1000 dang....
Exercise ✅
Play the game✅
Watch my baby✅
All at the same time ✅
Got my respect I would have tripped, fell on my baby while the controller hit me in top of the head!!!🤦🏾♂️
Haha! Really im just playing video games, just happen to also be walking with a baby strapped to me. I usually run on the treadmill while I'm gaming (but not with the baby)
B&B Charcoal makes a similar type of long burn charcoal that you got.
Yea people keep mentioning it. I'm trying to find it in Canada
@@SmokeTrailsBBQ Not sure if y'all have Academy way up there, but thats where I get it.
@@way2kul4any1 no but we have cabellas, bass pro and some specialty bbq shops. I'll check those out
outstanding video Sir!. 5/5stars. entertaining, extremely informative,answered multiple questions please continue!
Well done and fun to watch, thanks!
11 hrs of sleeping??? What kind of human sleeps that much without being drunk 🤣🤣🤣
I never said I wasn't drunk 🤣
@AstrahNOT don't bring logic or Knowledge in here
Ok... Who sleeps 10 hours? I don't have a kid and I get about 4-6 hours if im lucky
Sometimes I think about starting a BBQ channel than I see videos like yours and realize I would never succeed. Well done Sir, great information, editing and flow.
Go watch my first video, that will give you some motivation!
Parenthood and BBQ. GODS GIFT TO ALL
And beer!
I would have been like "we're ordering pizza".
That would have been a quick video haha!
@@SmokeTrailsBBQ It's why you make videos and I am a mere commenter. Thank you for the entertaining content! I cook brisket quite a bit and learned a lot from this (and your other vids).
@@zachb.6606 thanks man! Lemme know if you want me to do a vid on anything
Totally defeats the purpose of an offset smoker that provides optimal flavor from fully combusted logs that burn clean.
Totally. When I set out to defeat the purpose of something you better believe I'll defeat it!
I'm probably going to watch this video 5 more times. Thank you
Love this video.
I have a question about how the brisket was so juicey though.
Do you still use a water pan in this type of cook or is it not necessary?
Quite new to this still. I have a small bullet smoker atm but would love to change it up.
Thanks for the video.
Doesn’t have time because newborn.
*tests the grill for hours a day, multiple days over the span of 8 days and cooks two briskets back to back*
Haha yea I think I overestimate what I can get done in the short term and underestimate what I can get done in the long term. Some of these videos take me months.
You and Jeremy from Mad scientist bbq should link up.
For sure. Next level bbq content! Science!!!
That probably won't happen... Jeremy actually knows how to run an offset smoker.
@@mts635htr thank you for your input
This is the greatest video in the history of grilling videos. I learned more here than any half drunk chat over a smoker with the community “expert”. Perfect.
Great video! I will definitely try this out!
The white smoke you were showing near the 8:00 minute mark is an indication of low oxygenated fire and would certainly cause all the symptoms were you describing if you inhaled it. But you would get the same thing if you were burning wood and didn't have enough oxygen too.
I agree 100%. Funny thing is I didn't get that thick white smoke with the coconut charcoal with all other things being equal.
negatively charged air... that hurts m8, having studied physics
I meant "negative pressure air" :p
Man physicists have no chill. It was obviously a misspeak since he was talking pressure.
@@schmidthead311 always cool to label a great profession with plenty of chill people. You show me negative pressure and I'll show you a noble price
I'm just starting out with smoking and watching this gives me hope. Time patience and dedication goes a long way
I definitely appreciate your honesty and hard work. The typical youtuber would've fixed the stall off camera and would've touted their method as flawless. I am defiinitely going to purchase the Tip Top Temp and will try the coconut charcoal. Thanks again! PS- your significant other and guest could've been more elated. You worked so hard while taking care of a baby and they're like...eh it's good....
Outstanding work!
Great video. Love your approach
Thanks Frankie!
This video is amazing! Great job!
Thanks!
Very awesome, im new to smoking and enjoyed watching your video! Thanks for uploading
Well you had my attention all the way to the END, awesome video and lots of NEW tips and tricks. Thank you
Thanks John!
Also love your comment because usually people are like "you had my attention until you said (X)" haha!
Great video I learned alot thanks for sharing 👍
A Smoker Clockwork Orange!😂😂 A great journey and info my friend. 🙏🏾❤️
Instant subscribe! Great Vid Sir. Love the humor.
Wow, you are the man! Great vid, thanks