I Cooked a Brisket on a Rotisserie and got Shocking Results
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- Опубликовано: 11 окт 2024
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Immediately scoured the interwebs for a heavy-duty rotisserie for my smoker lol
MAN LISTEN!!!! Harbor freight has 1 for under $200. Get 2 bicycle gears and call it George.
Hahaha same!
Me too!
Find anything?
Harvest the drive from that treadmill that no one is using lol
It was pretty cool seeing two pros truly shocked at the results. I can't wait to see how far this goes!
It would been much better if they kissed at the end to show everyone how much they love each other.
@@jirikurto3859 recreating the “lady and the tramp” scene was tough with brisket, so we scrapped it. We gave it a solid try though.
I wondering you could do this on a small charcoal rotisserie, just have the brisket higher up and have the charcoal surrounding it rather than underneath it for more indirect heat? I did this with a Bolar blade roast and an chilli plum jam glaze. Turned out well. I'm going to try a brisket this weekend.
@@dimsoneill if the charcoal magically surrounded it you would not need to rotisserie since this would be some other dimension where laws of gravity and physics no longer exist LOL
Onegrill makes one that says it can hold 50lb.
Cranking up the heat at the end essentially uses the rendered fat to 'deep fry' the brisket and crisp up the bark for the last portion of the cook. Could possibly be that 'different' flavour you're noticing too.
I too think that the extra flavor was the extra fat/tallow on the outside.
Time for you to build a rotisserie you can operate in your offset. Shouldn't be too hard to do with something similar to power drill motors and a simple controller. Really interested in seeing where this new rabbit hole goes.
Yeah I need to sacrifice a brazos to make this happen
Smoke trails channel did this recently
Need to build it with a rotisserie basket so you don’t have a big hole in your brisket.
This is why you have a teenager. Pay them 10 bucks an hour to hand crank
That’ll cost more than the meat! 😂
the fact that they keep eating it through the end of the video really shows how good it is. I need a rotisserie now.
I've been doing this on my weber kettle with chuck roasts for a few years. It comes out incredibly good.
I need to try this! With snake method? SNS?
@@giantpedro SNS, and onlyfire rotisserie ring kit.
@@rziegler2005 thanks, got the same rotisserie kit and I love it!
lol that's not really what they did if you watch the video
@BendySendy I'm not sure what you're getting at? Just stating that I've done chuck roasts on a rotisserie and it comes out very good. So I'm not surprised by his results on brisket turning out well.
This is hilarious! First, I want to thank you for all of the content you have shared with us. A truly fine learning experience. I have to go back several years when BBQ was being drip-fed to the masses as a way of making somewhat poor quality cuts of meat into some magical creation...low and slow...homemade secret rubs... hours tending the homemade 'pit"!
Now we've been brought to the point of specialty bred/raised critters...wagyu cuts...prime or nothing...throwing shade on warehouse brands (enjoyed by enough people that they can barely keep up with the demand). Now, when a "Q" was set up for failure...it turned out better than some of the fancy gourmet cuts everyone is trying to turn out as BBQ. All it took was a motor that you could mix cement with fed over a $11,000 grill. Don't ya love it?
Well, back to my single burner filing cabinet with a pellet tube conversion for smoke or wood chunks wrapped in foil. Happy BBQ everyone!
Always a good day when we get a video from the scientist!
Hope you enjoyed it!
I made a rotisserie brisket on my kettle over charcoal a couple months ago, and it turned out amazing!
Do you have the regular Weber rotisserie?
@@jeffschroeder6989 I have a Napoleon kettle with their rotisserie. But essentially, it’s a 22” Weber kettle.
What would be ideal is a brisket wire basket so you don’t have to use the spit and make holes in the brisket. I’ve seen smaller baskets for rotisserie but never one large enough for a brisket.
Totally agreed! I have a basket for my rotisserie (kind of looks like a cage) and mostly have done chicken legs on this and it's awesome.
With brisket a hole is probably preferred over compromised bark.
You keep pushing the envelope! You're always costing me money, but well worth it as my Q is aweome compared to two years ago. Thanks for doing these experments for us!
perfect timing…just got home from work to a new video, my day just got 10X better
Hope you enjoyed it!
Your daughter is incredibly sweet I think her reaction is my favorite part of your video slamming the table and pointing what an amazing young lady you guys are obviously incredible parents
You could try this same thing with a cage vs rod. It sounds like the rod didn't make the ends bad, but to avoid the giant hole for presentation purposes I wonder if a cage would produce the same results.
It would also keep the meat from flopping around and wearing on the motor.
I've done this with a DIY rotisserie, and slightly modified rotisserie fish rack. Results have been great with the assistance of a wireless thermo probe.
First brisket I ever grilled was on a rotis, 15 years ago, using my Weber Performer kettle - did it in a cage, and it came out really good. Was a huge pain maintaining the temp, so I'll stick to my BGE now 😊
I make a rotisserie kit for Yoder YS640 and YS480. I have heard all the naysayers of how it serves no purpose in a pellet grill, which I have maintained the same as your conclusions of the juices staying in suspension as the meat is rotating. Any Yoder people can find my rotisserie video, which I did 10 years ago. This is for real, thanks for the video guys
RUclips had unsubscribed me from your channel. And I just randomly googled “brisket rotisserie” on a whim and it shows a video you posted 2 weeks ago! I want to do a bone in point on the rotisserie so I’m glad you had positive results here
I own one of these Twin Eagle pellet grills.. Is it expensive OH YEAH it is. I have owned Twin Eagles propane grill. I have had that for like 10 years. So the part of my reasoning to get the pellet grill they make is partially due to the fact their gas grill has weathered the elements and countless cooks. So with that said I have owned the Twin Eagle pellet grill a little over a year. I have taken an a nearly 20 pound prime rib and spun it on the rotisserie and it came out fantastic. but I can back up the fact the rotisserie on this pellet grill is no joke and can spin some serious weight.. I may have to try a small brisket like this now
I also have the Twin Eagles Pellet grill and It is currently broken down(no Heat no Fan), had fan replaced, now hoping second service call will fix the problem. Nice to have a backup plan when they decide to break on the big cook day ! I
@@snedalift
Oh No! how was Twin Eagles customer service? have they stepped up? I am curious how you like the front load hopper? I like it for the aesthetics and the cool design, but a side hopper is much easier and they have greater capacity for an overnight cook. I had to babysit my first brisket . By the way my first brisket was an epic failure on my part.. I recently have really started to use the charcoal tray and enjoying coal fired food again.. I like the fact I am able to cook in so many ways. All I need is the Steelmade flattop to lay on my propane grill head , that will complete my ability to make smash burgers and such outside.. . I hope you get your pellet grill repaired soon..
Alright, lets see a brisket that you spritz with rendered tallow every 30 minutes
Also, best line ever..... "I don't know if I've learned something or just way more confused now"
I enjoyed this line as well, from the perspective of knowing that this is how the best science gets started. Definitely hope the keep working on this.
Always cool when it turns out better than expected 👍🏼 can’t wait to see where it goes from here.
My first idea on using a rotisserie for a Brisket is to use a rotisserie basket rather than a rod.
or use butcher's twine. Could even butterfly it, roll it up and tie it like porchetta to help it cook more evenly?
You failed to fail. Awesome stuff here guys. Keep up the good videos
Interesting. My very first thought was the rods effect on the meat. Particularly the point. I use "stainless potato nails" and the conductive heat definitely creates a fluffier spud ... with less cook time.
Looking forward to a deeper dive into this method Jeremy. I'm hoping to build my first (250 gal) smoker this fall. This could be an interesting mod.
OH, The last takes were the VERY BEST!!! HEARTS to your daughter, children tell the absolute truth!
This might be my favorite video now. You know it's a great result when your brain shuts down in a good way.
Jeremy: "I think I need one of these."
Erica, somewhere: (Rolls her eyes)
I like how they can't stop eating it when they obviously didn't expect it to taste good at the beginning.
As a grandfather, I can see that the real taste test was at the end. It was kid approved!
She said better than a hamburger!!!! Babies love fast food hamburgers. That Brisket had to be awesome for that reaction.
We need an attachment like a giant flat holder like they use for fish, that attaches to the skewer, so you don't have to run the skewer through the middle of the brisket.
Juices from the brisket caramelised onto the bark combining with rendered fat. Flavor bomb!
Usually the resting juices/drippings take seasoning with it, but here most of it comes out of the meat only to get baked back on.
this is SUPER interesting. I have always wondered about the orientation of the brisket changing the flavor and cook results. This is fascinating. I wonder if you could do this in an offset with some type of rig to hold the brisket without skewering it.
There are rotisserie baskets that you'd be able to use. The main thing is you'd have to have a grill with rotisserie motors that can stand up to it like the one used here, or maybe something you rig together on your own.
Wow, love these kinds of results. You should compare rotisserie vs offset smoker with a prime piece next. Endgame would be figuring out a way to do rotisserie in an offset.
I’m trying to build one! I’m either dumber than I thought or it’s harder than I expected 😂 maybe both
Offset Rotisserie: The Final Smoker
@@MadScientistBBQi thought you had an engineering background 😅
I don't know gear ratio, but Harbour freight has a heavy duty motor for under $200
He looked mesmerized by the meat for a minute watching the rotisserie. 😁
Nothing better than a prime prime rib on a rotisserie!! THE BEST!
I'm going to make this using my rotisserie over the weekend. Thanks for the video
I smoked a 5 1/2 pound ribeye roast on my Weber kettle with a rotisserie assembly and the slow and sear container. It took about 3 hours then I removed it at 125 degrees. I wrapped it in foil and a large towel and then drove for 1 hour to my friend's house for Christmas dinner. The meat was amazing, but as you guys found out, the meat basted itself in its own fat. What an amazing meal. Everyone had seconds which to me is the ultimate compliment... After watching your video, I think I'll get a COSTCO brisket, but cut it in half length wise so it won't stress out the rotisserie motor and eliminate any "flop".
I loved the gold foil experiment reference. This looks delicious.
Wondered if a brisket could be done this way. Always found with other meats that the temp should be around 275 when on a rotisserie. Thanks ❤for the video
makes sense. meat is rotating, it would need a bit higher temp to get into the meat as the temp is more or less in areas.
"This is soooo dumb" (With a mouthful of cow) Had me rolling! 🤣🤣🤣
Love that you were trying something completely different just to see.
I cooked a brisket ,duck quail, pork roast ,chicken, piglet, ham,turkey on my Santa Maria Rotisserie grill it always comes out amazing I usually just put Kosher Salt on it..
Awesome! I actually was able to do a 17lber (pre-trim) on my rotisserie on my Kamado Joe. I made modifications to my spit to handle the extra weight and to limit the flapping. It was a fun experiment, and one I’ve been wanting to do for some time again. This motivated my to do another one again haha
Straight over the flame, or indirect?
@@davemauriello8088 I banked the coals to the back so indirect
Jeremy you should design a rotisserie rack that is meant for large cuts. It’s unique. It probably would have solved your buddy’s rotisserie salmon problem, too. Added bonus is no skewer hole!
The brisket basket rotisserie 🤯
We need it
We do it this way all the time I’m in Australia, sometimes when we take it off the rotisserie we put the brisket on a bbq plate over hot coals for 10-15 min just to get a bit of a smoke flavour to it.
I wonder if there is a large rotisserie basket that could hold a brisket for this so you don't get the giant hole through it.
Beautiful! Did you think about rolling and tying the brisket?
man its amazing usually you get like 1/5 of a choice to get dry af from costco cuz they might be lean. And now this self basting and cooling outside you guys unlocked new skill and you can do ribs under the rotating brisket ifspace allows... 🤯
Haha well any discoveries were by accident on this one
Wow...would've never tried this experiment! Thanks!
When yall do a prime or a better grade brisket yall should get Guga on there too, or Franklin. I want to see their reactions. I think Gugas would be priceless
Have a rotisserie for the kamado. Whilst I haven't done a brisket on it, there's very few meats that the rotisserie doesn't improve so i'm not surprised. Might give this a go myself
Gotta set up an offset that has a whole row of rotisseries and open a shop with this as your patented cook method
I can’t wait for you to do a part two of this with a prime brisket… I’m interested to see what the outcome of that will be.
Thank you for the video guys. I am going to try it on my kettle grill see if I can get good results.
Let me know how it works!
It should. Just keep an eye on the motor. As I mentioned in the video I kept overheating them.
@@TheBBQHQ
Thats probably because the meat is unbalanced when it spins. Stressing the motor.
I think with the tallow basting itself helping produce a better maillard reaction which leads to the crunchy bark you got.
Jeremy, try to make a brisket in the The Big Easy Oilless Turkey Fryer. Love to see your results.
Jeremy, when you said "class", I'm guessing it was in Semi Valley? Have you thought about hosting one of your own? I'm in NC and trying my darnedest to get a good brisket result...I've learned a ton from your vids (thank you for the effort you put into them). Since I'm in NC, pork is king and I grew up on down east whole-hog, but my wife is from Lexington (NC), so now I cook butts 😀. I'm cooking on a pellet, which I know has some limitations, but my FatStack should be here in early December. Thanks again for all the info you are sharing!
Now we need to see how a Kamado Joe Joetisserie with heat deflectors will do... and maybe a Chudbox rotisserie!
Nice! I love cooking with my rotisserie on my old charbroil charcoal drum. Ribs,chicken and especially pork loin.
You should put a bowl of tallow under the brisket so it scoops some up each time it rotates.
I have to give this a go, always been a big fan of rotisserie for chicken/pork roasts
Hi guys, awesome vid. If you had no time limitations how long would you like to rest it for? Also what was the final temperature of the brisket when you removed it from BBQ? Tia
We’ll do it live!!! Lol. Great video! Love trying new things. Great idea. That cooker looks insane.
The best pits, I got a 4x3 Rotisserie, whatever you throw in there ,will cook it awesome
Who makes it?
Your Ernest Rutherford comment is giving me flashbacks to high school chemistry and bringing to mind the phrase "plum pudding."
I’m wondering if maybe the constant turning and constant wash of tallow caused this to sort of low and slow fry on the pit. Sort of like seeing the Maillard reaction when you lift a steak up during a sear? Best way I can describe it. So you cause Maillard reaction early on, therefore sort of locking in most of the internal juices? And perhaps the muscles contracted around the spit which prevented a ton of juice from exiting the end puncture holes. Fascinating. Would like to see a brisket done this way but over some freshly burned lump charcoal
Searing doesn’t actually lock in juices, you know. That said, the fat covering the meat *could* prevent moisture loss by a bit. It would have to be measured and tested though.
Im leaning towards a rotisserie basket. And just an affective counter balance. Ive had 15 lb turkeys on the rotisserie well balanced and absolutely no trouble with motor overheating. But have had a chicken unbalanced do the opposite.
Yes I would definitely like to see this again head see how you results turnout. If the same time to step up the meat choice of brisket
Great video. Can you try next time with a joetisserie type of contraption in a kamado Style Grill (perhaps with the indirect stone)?
looks like Amazon has super heavy-duty rotisserie motors for $100. Add another $50-$100 for the spit and attachments and you've got a rotisserie!
23:39 when your brain and your taste buds argue with your logic.
would LOVE to see yall do a Wagyu A5 brisket this way!
The elephant in the room very well could be the Twin Eagles grill, its design, the strength of the rotisserie motor, and possibly some credit for the brand and flavor of pellets.
Looking forward to a few brisket rotisserie videos coming up
I hope you do this one again with higher quality ingredients and on a smoker. Thanks for all the tips, tricks, and education.
I'm doing this on my Masterbuilt 560 tomorrow with the flat part (part of the point will be on the one side, as I cut a big one in half). Pont will be on another day. I'll report back on mine and post a video of it on my channel "OPA Firebrick BBQ" channel.
The magic of heat fire and imagination. Awesome video guys. First waygu tallow now this. Here we go. MAD SCIENTIST needs more respect to things he’s tryin to change the art of cooking
If you guys can could you test cheaper rotisseries? Only fire, Weber etc. would love to try it but, worried I fry my motor. I’ve never been disappointed with meat on a spit. I cooked turkey for years on one and it’s always been great.
You earned your channels namesake with this one. Great experiment and learning. Often the greatest discoverys in science werent some eureka moment but instead someone going “huh thats funny…thats not supposed to happen”
I hope you guys test this further with less variables, and then refine a technique. If you can pull that off i think you should design a product that can make this accessable for the mass market maybe with a kickstarter
Imagine a creek stone prime brisket on an offset smoker with a heavy duty rotisserie with good seasoning and not having to push so hard through the stall AND a proper rest. The god of all briskets.
I have a Masterbuilt Gravity with a rotisserie. I'm gonna try it!! I don't have to wake up overnight to spray?! Whaaaat?!
The skewer heated up and cooked the inside faster than it would have without it (only exterior heat). Like baking a potato with a nail in it.
I'm thinking the tallow is actually frying the crust and everybody knows, you can fry a boot and it will taste good.
Need to weld, make a basket to house the brisket. Add a sprocket with the right diameter and a big electrical motor to turn it.
Would a rotisserie basket (if there is such a thing) work better? Or would the basket provide a "path" for the rendered fat to drip off, instead of continuously basting the brisket?
Been doing beef like this for decades. Good stuff,
It makes no sense he said!
The science behind makes total sense! I'm sold!
Making a guide hole with a regular skewer with a sharp point would make it easier
I've been debating figuring out a way to add one to my home built 60 gallon.... I might have to do it now.
I wonder if you could also use a hollow square/round tube for the center skewer. Then punch holes all around the tube but only in the center section. Have threaded plugs in each end to clean it out and also be able to fill the tube. This way after you place the skewer through the meat you can pack the center of the square tube full of tallow. The holes would be completely covered by the meat and the plugged ends would force the tallow to the center and slowly baste the meat from the inside holes as it turns round and round.
Time to build a rotisserie for the smoker! Definitely won’t be $11k! Need to call my welder tomorrow! 😂
I have tried this & it didnt come out well, but that was with a firebrick old school direct woodfire cooking, so not smoked. I have a spit for my masterbuilt 560, & will try this asap. I am gonna get smaller piece, point half of meat.
You can also utilize a rotisserie basket. No fear about the product falling apart.
I think you should use a binder with a Rotisserie.. in order to avoid losing rub.
That is sick, it's both fun and cool. I don't have a pellet cooker I use a Weber smokey mountain but do have a Weber Summit S670 with a Rotisserie and am gonna give it a try on that.
I wonder if this could contain the fat on a fattier cut like a wagyu. It also makes me wonder if less fatty cuts could be improved by using butchers twine to attach a strip of fat to it before slapping it onto the rotisserie.
Perfect ending to a great vid ! Cutest carnivore. Reminds me of the 1st time I introduced my (Then) 3 yo granddaughter to a Dino Rib.
I would trim most of the flat off, cut it in half, and try it on my Weber rotisserie so the motor don’t burn out. Gonna give that a whirl soon
Jeremy started the tallow wave, now he's done it again. With bbqhq of course.
Well this was really interesting. Can't wait to see more exploration on rotisserie.