World Champion Brisket Cook Schools Me on His Method

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  • Опубликовано: 27 янв 2025

Комментарии • 477

  • @rsvpurgt
    @rsvpurgt Год назад +80

    Good to know a world champ can overcook a brisket like I do.

    • @whitewolf2727
      @whitewolf2727 Год назад +5

      It was undercooked because it wasn’t as tender as it should’ve been

    • @Fazman81
      @Fazman81 Год назад +3

      Over cooked briskets fall apart trust me I’ve messed up at least 20-30 before I got my method down.

    • @KrazyKajun602
      @KrazyKajun602 Год назад

      can't keep us hanging, what is your method to make sure you don't overcook?@@Fazman81

    • @mannyr8795
      @mannyr8795 10 месяцев назад

      So then what is this??? Looks dry as shit!

  • @real1553
    @real1553 Год назад +58

    I’ve learned a lot of things from this channel acting is now one of them 😂

  • @Boomer7654
    @Boomer7654 Год назад +111

    That brisket needs a drink brother

    • @papajsbbq4520
      @papajsbbq4520 Год назад +1

      A world class brisket shouldn’t need a chaser to get it down. Seems like I’ve seen choice grade briskets that looked juicier.

  • @morenoanglers9800
    @morenoanglers9800 Год назад +10

    Great video. It proved that no matter how experienced you are, you can overcook a brisket. So dont feel bad backyard peeps

  • @raviator9443
    @raviator9443 Год назад +101

    The reality is, the videos on pellet smokers are the most applicable to the most of us..So keep those coming as well.

    • @tedjames2534
      @tedjames2534 Год назад

      most of you shit lickers who can't use a big offset.

    • @Mk18mitch
      @Mk18mitch Год назад +9

      I had the same thought. I would love an offset, but I don't have the time for it.

    • @medullaX
      @medullaX Год назад +15

      I’m just here to say I’m not part of the pellet smoker circle…idc who says what, you can’t replicate the real thing with pellet smokers. That’s just my strong strong opinion though and I haven’t been convinced otherwise.

    • @OleScratch1
      @OleScratch1 Год назад +5

      @@medullaX pellet smokers have their place, but I'm 100% with you.

    • @wantapgt
      @wantapgt Год назад +2

      @@medullaXI forget who did a very in depth video on why pellet smokers don’t really give any smoke flavor… basically the pellets burn too hot and clean to release the volatile compounds that end up flavoring the meat. Only way to get real flavor is by smoldering hardwood. I used a pellet smoker for a couple years to get my feet wet and then dumped it for a smoky mountain 24”.

  • @doctajuice
    @doctajuice Год назад +33

    That thing came out looking like a well done steak 😂😂😂

  • @newinspiration2108
    @newinspiration2108 Год назад +39

    When Emma answered "brisket" and refused the sauce, I knew for absolutely sure she is Jeremy's daughter 😂

  • @Mark-oj8wj
    @Mark-oj8wj Год назад +266

    So we're all just pretending it doesn't look dry?!

    • @CCeazer
      @CCeazer Год назад +3

      right😂

    • @jacksonpolicani2491
      @jacksonpolicani2491 Год назад +20

      Sliced thin to hide that it doesn’t pass pull test

    • @MrSubie10
      @MrSubie10 Год назад +14

      He selling out

    • @hulcx1779
      @hulcx1779 Год назад +8

      Looks can be deceiving we can’t taste it so imma just take their word for it

    • @Fmw08-sj3of
      @Fmw08-sj3of Год назад +10

      I was watching this on youtube tv and just came here again on the phone just to see the comments, obviously sometimes the cook doesn’t end up in the right way, its just surprising they didn’t just admit that it went wrong in the first place.

  • @foodskewed9197
    @foodskewed9197 Год назад +94

    You can tell Jeremy wasn’t that impressed with it. You can also tell when the flat was sliced it wasn’t done. Also the “slice it thinner” was a dead giveaway

    • @jdubb0113
      @jdubb0113 Год назад +2

      🎯😂😂😂

    • @jamesp2670
      @jamesp2670 Год назад

      Seriously. We’ve seen Jeremy slice pretty thick cuts off the flats of his brisket and they’re super tender and juicy. I blame the pellet smoker. They just don’t compete with a good offset.

    • @mannyr8795
      @mannyr8795 10 месяцев назад

      You can tell Jeremy doesn’t have much of a spine and just kiss that ol bbq champs a$$ all through the video. Shame

  • @joeclark7082
    @joeclark7082 Год назад +83

    Jeremy, i understand that he's your guest but that brisket aint foolin nobody. It looks dry and burnt. For a few years now, you have been teaching us how a good brisket looks and cuts.

    • @georgem4033
      @georgem4033 Год назад +7

      That thing looked like one of those FB posts that the guy says it's his first brisket and asking the group how it looks and just gets roasted 😂

    • @tafeej
      @tafeej Год назад

      ​@@georgem4033🤣🤣🤣🤣

  • @Daz5Daz
    @Daz5Daz Год назад

    5:18 - glad you mentioned the BBQ pan/wok. I've had a similar model for a few years now and it's a game changer for getting superb veg cooked on the BBQ.

  • @neilviljoen4408
    @neilviljoen4408 Год назад +45

    this does not look as good as the few hundred you have made before, this is just how it looks for me, a bit dry

  • @alanaragon4126
    @alanaragon4126 Год назад +3

    Jeremy I know you feeling like a world champ right now after having this guys dry and sad brisket! 😂

  • @RC-xl8wp
    @RC-xl8wp Год назад +8

    I am fixing to get some flack but....................the flat looks super dry. Eddie cleaned it up by cutting the slices thinner. He also stated it wasn't pulling right. Not Texas style and on a stick burner but to each your own.

  • @L.Scott_Music
    @L.Scott_Music Год назад +8

    My client that I'm doing a bath remodel for bought a new Traeger cooker and gave me his old one, in great shape (one of the original models) so it's really great that you are doing pellet cooker lessons right now. I can't wait to get smokin'!

    • @18rollinhard
      @18rollinhard Год назад

      Throw it out and get a offset

    • @L.Scott_Music
      @L.Scott_Music Год назад

      @@18rollinhard Oh hell no. Especially since I live in the city and the wonderful economy is lubelessly screwing me over.

  • @414s4
    @414s4 Год назад +6

    Shows that sometimes even the best most experienced don’t have great results. I’m not alone!

  • @dallhoc2895
    @dallhoc2895 Год назад +2

    So, I did a brisket on my offset for smoke and color for about 3hrs. Then, I finished it off in my pellet grill, and it was great. It was 105 outside, and I didn't want to heat the house with the oven. The best of both worlds!

    • @reelsk376
      @reelsk376 Год назад

      I do this all the time.

  • @edwardprokopchuk3264
    @edwardprokopchuk3264 Год назад +15

    I’m sure most of us here have made a much better brisket 😅
    With all the tips and tricks on how to make a good brisket,
    the biggest difference I’ve ever noticed was going from a choice to a prime brisket.

    • @mbdeuceduece4451
      @mbdeuceduece4451 Год назад +1

      I usually cook choice because of price but I'm going to go with prime next time for more marbling

    • @teddyvarin5534
      @teddyvarin5534 Год назад

      100% HUGE dif between choice and prime. Worth the $ for prime.

  • @newbyfarms4867
    @newbyfarms4867 Год назад +45

    Looks drier than a popcorn fart!

  • @mvzante
    @mvzante Год назад

    Des Moines, IA resident here....good to hear a shoutout!

  • @robertheinken4838
    @robertheinken4838 Год назад +2

    I have a Cookshack SM045 and it makes the best BBQ I ever made. I had a earlier model that I bought in 2005. Just set it and forget it. I used to like to play with fire all day but I like putting a Brisket Or a Butt on before I go to bed and wake up and its almost done..

  • @broysbbq
    @broysbbq Год назад

    loved the video - picked up a couple good tips from Eddy!

  • @UofLFan1224
    @UofLFan1224 Год назад +36

    I love that Jeremy is refusing to say smoker when referring to pellets

    • @MadScientistBBQ
      @MadScientistBBQ  Год назад +35

      Can’t help it. I’m biased in favor of stick burners but I try to give pellet coolers a fair shake

    • @BendySendy
      @BendySendy Год назад +4

      @@MadScientistBBQ this is the way

    • @Cheeseybacun
      @Cheeseybacun Год назад +6

      They aren't smokers, they're just easy bake ovens.

    • @craigluhr7243
      @craigluhr7243 Год назад

      @@MadScientistBBQ A direct heat or vertical smoker is better than any pellet grill.

    • @craigjohnchronicles2504
      @craigjohnchronicles2504 Год назад

      @@Cheeseybacun - yawn....

  • @CampKickARock-ex4qo
    @CampKickARock-ex4qo Год назад +1

    So amazing that your little one is such a connoisseur!

  • @brewster84067
    @brewster84067 Год назад

    That brisket was second fiddle. Emma stole the show. I have an Emma myself and as a father, my Emma always steals the show too. Great vid!

  • @BigChuck525
    @BigChuck525 Год назад +13

    When it's tough and dry slice it thinner and cover it with sauce.
    Edit: I'm not sure separating the flat completely from the point was the way to go.

    • @WungusBill11
      @WungusBill11 Год назад

      Yeah I'm positive him separating the flat from the point caused it to dry out faster. And him putting the trimmings above didn't do anything could of just done a foil boat with tallow.

    • @andrewpope204
      @andrewpope204 Год назад +1

      Eddy is showing you a different way of cooking brisket. This is a competition style meaning you separate the point from the flat. Things often look different on camera. Notice he didn't drag it through tallow to make it glisten like a lot of other people do.

    • @BigChuck525
      @BigChuck525 Год назад +2

      @@andrewpope204
      Eddie is showing one way to do competition brisket. Another way is to cut out most of the fat between the point and flat but leaving them connected. You do have a point about people dragging them through tallow. I do believe Eddie has cooked much better briskets though. And as far as how things look on camera I'm sure Jeremy used his normal equipment.

    • @JM-fc9gm
      @JM-fc9gm Год назад

      It wasn’t. It was a really weird strategy.

  • @walter2670
    @walter2670 Год назад +11

    I have a feeling the offset will be fired up for a few briskets super soon!
    That brisket looked super lean almost overdone and dry. Especially the flat.
    Let’s see that offset cook a traditional Jeremy brisket!

    • @MadScientistBBQ
      @MadScientistBBQ  Год назад +6

      The offsets are definitely making a comeback

    • @BendySendy
      @BendySendy Год назад +1

      This is the way @@MadScientistBBQ

    • @CoolJay77
      @CoolJay77 Год назад +6

      Indeed the brisket was extremely lean. It had a tug, therefore not overdone but yet lean and dry. One has got to adjust the cooking method on a lean brisket. Obviously the man is a master pitmaster, yet s___ happens. There is a video of Aaron Franklin overcooking a brisket in a backyard smoker, it shred apart. It happens.

    • @62dobie
      @62dobie Год назад +2

      ​@@CoolJay77, well said. As a cook, you never know till you slice. Sh!+ happens.

    • @walter2670
      @walter2670 Год назад +1

      @@CoolJay77 100% happen but own it lol

  • @lurchHa3
    @lurchHa3 Год назад +4

    Thanks for doing this, because your videos made me want to BBQ and Pellet cookers are my entry point

    • @BigChuck525
      @BigChuck525 Год назад

      I was like you two years ago and have done well in a few small town bbq comps with my pellet grill. I recommend following Jeremy's own brisket trim, recipe and techniques except maybe starting out at a lower temp for the first 3 to 4 hours to get more smoke flavor when using a pellet grill.

  • @dtroutmann
    @dtroutmann Год назад

    In Georgia the best pellets are
    B & B actually even a local company.
    Championship blend is the go-to otherwise cherry or Oak depending on what I'm smoking

  • @dens6987
    @dens6987 Год назад +1

    We've been trimming and smoking our Briskets "split" into the two separate Muscles for years
    I do like the idea of using the Top Shelf to render the trimmed Fat onto the Roasts below
    Will have to try that on our next Brisket cook

    • @BigChuck525
      @BigChuck525 Год назад +1

      If I'm putting fat on top shelf I'm going to put a catch pan somewhere. It seems that the only thing it did for this cook was make a bigger mess in pit.

    • @dens6987
      @dens6987 Год назад

      I hear what you're saying
      My Pit does have a full length Drip Pan and a 6" Bucket , so it will control any extra Tallow that isn't absorbed by the Brisket(s)
      He said it works a lot like "Self Basting" the Brisket cooked on the Rotisserie Smoker Jeremy did a few Videos ago @@BigChuck525

  • @OrionsAnvil
    @OrionsAnvil Год назад +1

    Enjoyable Video. My second hand Cook Shack smokette makes amazing brisket.

  • @rayray5195
    @rayray5195 Год назад +2

    Flat looks dry. Point Dry also not a fan of separating the muscles. I cook fat side down the whole cook on a camp chef post oak and mesquite 50 50 pellets at 225 degrees. Bucher paper wrap at 175 degrees then pull at 203 degrees always turns out great. Salt, Pepper and my own rub blend. Great vid guy's thanks.

    • @amyschaag
      @amyschaag Год назад

      I'm thinking I need to try fat side down on my pellet. Do you add tallow when you wrap?

    • @rayray5195
      @rayray5195 Год назад

      Yes 1/4 cup of tallow@@amyschaag

  • @pbnj9396
    @pbnj9396 Год назад +1

    Love to see this guy on your channel.

  • @DavidFlores-kq5hz
    @DavidFlores-kq5hz Год назад +4

    One thing for sure. You can make great brisket some of the time, but not all of the time. No guarantees. This one looked dry and tough, but it happens. Maybe shouldn't have gone out to lunch and left the machine on auto-pilot! But still, good ideas and lessons to take away from this.

  • @This_is_Sparta83
    @This_is_Sparta83 Год назад +59

    Those slices looked really dry.

    • @BarHRanch
      @BarHRanch Год назад +5

      I came here to say this

    • @lucianobreginski2533
      @lucianobreginski2533 Год назад +1

      Me too

    • @kylefitzherbert9381
      @kylefitzherbert9381 Год назад +5

      Ya i thought so too. Pretty sure jeremy was being overly nice about his real thoughts.

    • @OscarOlar
      @OscarOlar Год назад +4

      Yeah, the moment they started slicing it was a no go to me, but definitely learned something from this guy.

    • @GaryLancaster083
      @GaryLancaster083 Год назад

      ​@@OscarOlaryeah, to not use a pellet cooker for quality BBQ

  • @MarkusHaapala
    @MarkusHaapala Год назад +1

    How come that pellet grill doesn't give a smoke ring? Usually they do give a very nice one. I know it's not flavor but it does look good.

  • @123verne
    @123verne 7 месяцев назад +1

    Oooof. Good enough for last place in the brisket competition

  • @justinbalint5314
    @justinbalint5314 10 месяцев назад +1

    The manual way is best keep watching the fire 🔥 better looking brisket that way

  • @ChrisKinsman
    @ChrisKinsman Год назад +2

    @jeremyyoder what was that pellet brand?

  • @stompah
    @stompah Год назад

    Once again, great video from you guys!

  • @venomsspider1
    @venomsspider1 Год назад +59

    Looked dry as hell

  • @austenzacca2878
    @austenzacca2878 Год назад

    Glad i watched this... Definitely sticking to my offset

  • @thatevoguy192
    @thatevoguy192 Год назад

    Love these fast eddy collabs!

  • @berniestewart1738
    @berniestewart1738 Год назад

    I get that the phone grills could come in handy for the long cooks for bbq and brisket. However I still prefer to use my stick burners.

  • @jonassalas6937
    @jonassalas6937 9 месяцев назад +1

    It's easy to dry out a brisket using a pellet smoker. They should add a water pan or something just for amatures like me. 😂

    • @justinr9753
      @justinr9753 7 месяцев назад

      My pellet grill is like a dry ager, after a about 4-5 hours on the offset I prefer to finish on the Weber Smokey Mountain, with a temp controller I can go to sleep while it cooks, wake up to wrap then start checking it in the morning, my pellet grill is great for an outdoor oven but not for expensive meat

  • @THutch556
    @THutch556 Год назад +1

    Texas BBQ has taken over, (for good reason) everyone wants to see an offset brisket jiggle and dance on the cutting board, with a well rendered Carmel color fat cap, that pours juices out like Niagara Falls when cut down the middle, all while being drenched in tallow. I’m in this camp as well. So good.
    When you have to slice paper thin to pass a pull test, or use sauce, it’s dry and not cooked the way most any of us want brisket. Although I’m sure the flavor was good.
    This is not due to the fact Eddie doesn’t know how to make brisket, this is just the way of the competition world and how it’s done in that setting by most cooks. It’s a completely different style brisket. There have been many Pitmasters to turn in Texas style brisket, (including Aaron Franklin) at competitions and it just doesn’t do well, as it’s not what any of the KCBS judges are looking or trained for, so unfortunately this style will reign supreme in competitions.
    Nice job gentleman.

  • @strengthcoachlondon
    @strengthcoachlondon Год назад +1

    I never want to eat a competition brisket after seeing this.

  • @thesmokingplank
    @thesmokingplank Год назад +5

    Joe yims brisket video was top notch.

  • @bkwilcox23
    @bkwilcox23 7 месяцев назад +1

    Competition and restaurant style briskets are different. The former is about a few perfect bites and the latter is about maximizing high quality yield. Obviously, this isn’t the kind of brisket a good bbq joint would serve but there’s a reason this guy wins competitions.

    • @justinr9753
      @justinr9753 7 месяцев назад

      And the people judging needed to be trained how to like a bite of brisket

    • @r.rodriguez4991
      @r.rodriguez4991 6 месяцев назад +1

      If that's the kind of brisket that wins a competition then those competitions are meaningless.

    • @bkwilcox23
      @bkwilcox23 6 месяцев назад

      @@r.rodriguez4991You’re missing my point. This is a competition guy cooking a restaurant/backyard style brisket. Of course it’s not going to be amazing because it’s not what he’s used to. He’s out of his element.

    • @r.rodriguez4991
      @r.rodriguez4991 6 месяцев назад

      @@bkwilcox23 That's crazy. You think he never cooked for himself and his family?

    • @bkwilcox23
      @bkwilcox23 6 месяцев назад

      @@r.rodriguez4991 I didn’t say that. I said that what he’s good at is competition and those skills don’t translate well to this kind of BBQ. Like I said originally, it’s not the same.

  • @ryanstothard391
    @ryanstothard391 8 месяцев назад

    notice the lighting at 14:23, then keep watching it looks bright and sunny again. I bet they didn't get it done or something and came back to it the next day. i could be wrong thou.

  • @johnnymann5679
    @johnnymann5679 Год назад +5

    I don’t know.. the flat looked very dry! Still not convinced on the pellet smoker

    • @bobkantek7312
      @bobkantek7312 Год назад +1

      They just messed it up, or used a crap cut. Pellet grill had nothing to do with it being dry. Guy had all these gimmicks and it didn't help much.

    • @johnnymann5679
      @johnnymann5679 Год назад

      ⁠@@bobkantek7312 It was a Creekstone, They’ve been very consistent when I’ve used them in the past, but you could be right..

  • @80redbarron
    @80redbarron Год назад

    I didn’t see what his pellets were called or where they could be purchased.

  • @thenomenclature7243
    @thenomenclature7243 Год назад +4

    Is there a link to purchase these pellets?

  • @johnanderson6614
    @johnanderson6614 Год назад

    Whats the pellets being used? I couldnt tell from the video

  • @jkam3507
    @jkam3507 Год назад

    He needs to join that competition and show them what a real brisket taste like. Asking to make it paper thin is a giveaway to make it bend is funny. Ive seen him make slices thick as Lizzo and make it bend. Hes just being nice and respectful.

  • @MeatWagonBBQ
    @MeatWagonBBQ Год назад +1

    Guys, this is a great example of how difficult cooking large pieces of meats is sometimes, regardless of experience. But yeah. Im ordering pizza after that one.

  • @landonwilbourne2733
    @landonwilbourne2733 Год назад +2

    Something to note here.. this guy cooked it the way competition cookers would cook it... He cooked it just for the one bite taste. As most competitive cookers would...

    • @kevinbongard6772
      @kevinbongard6772 Год назад

      I cook competition barbecue and I promise you juice runs out of it when it's sliced in competition that probably would get eights for taste and tenderness. Possibly even seven judges are wise to super thin slices to cover for an overcooked brisket

  • @spodvoll
    @spodvoll Год назад +2

    Carbon steel ftw!
    Anyway... Am I correct in noting you seem to have a slight aversion to the Weber Smokey Mountain? I"m sure you know there are champions who use modified Webers. It would be great if you could do a video like this one, but featuring a champion who uses Weber.
    Thanks!

    • @ledheavy26
      @ledheavy26 Год назад

      I think it's an aversion to everything that doesn't burn logs.

  • @Familytreewoodworks
    @Familytreewoodworks Год назад +2

    Link for the pellets? Did I miss it?

    • @mattnewcomb5775
      @mattnewcomb5775 Год назад

      Same here. I've been googling for the last 20 mins looking for info. No luck.

    • @Familytreewoodworks
      @Familytreewoodworks Год назад

      Me too. I went to google before I came back to here.

  • @jorgebatrez8241
    @jorgebatrez8241 Год назад +6

    Since it's wrapped, can't you just put it in oven and save your pellets?

  • @lawrencebirch1790
    @lawrencebirch1790 Год назад

    I didn't catch the brand of pellets or how to get them. Thanks.

    • @r.rodriguez4991
      @r.rodriguez4991 6 месяцев назад

      The brand is Sand In Your Mouth. The pellets are Might As Well Be Jerky Oak.

  • @joshpearsonrealestate6795
    @joshpearsonrealestate6795 Год назад +1

    Can you share what's in the icing? I've been looking for a good brisket dip with ZERO luck. Thanks

  • @johnfacts2355
    @johnfacts2355 Год назад +3

    Where can we get his pellets?

  • @betterthan23
    @betterthan23 Год назад

    I know this is bringing up an old topic, but having just bought a Traeger and having a dad who has smoked meats for his entire life, it lead me to just learning about the different types of smokers.
    I was watching the video of a Traeger vs Weber vs Franklin Offset, and noticed the model traeger that was being used. Have you re-visited any of these comparisons that you’ve done with a Traeger that comes with the Super Smoke feature to see if that makes a difference when comparing a pellet grill to an offset smoker? Or even to make the comparison of a pellet grill with a super smoke mode vs one that does not have it?
    Finally, just wanted to say, love the channel and really appreciate the efforts you go through to remove any bias and give a fair “blind test” to all of your comparisons. You seem just as peculiar about your processes and the way you go about your meat as my dad as well, which I really appreciate (as odd as that sounds). Much love from Tennessee!

  • @Thunder00017
    @Thunder00017 3 месяца назад

    What did you use for a binder?

  • @Keasbeysknight
    @Keasbeysknight Год назад +9

    i dont doubt the skills and history that he uses, but that brisket looked dry AF, id want sauce on it too. the whole burnt ends style definitely benefits from splitting the muscles and getting more smoke all around it with more surface area for the sauce to coat, but come on, was that really moist? thinner cut to get it to pull apart? should have kept them together.

    • @mburshlong
      @mburshlong Год назад

      I agree. He went to the best part of the flat but had slice it super thin to make it edible. Also the ends of the point looked terrible. I think Jeremy could show this guy a few things.

    • @Keasbeysknight
      @Keasbeysknight Год назад +2

      @@mburshlong doesn't make a good community talking shit as the host. I get the story telling side and respecting the guest.

    • @mburshlong
      @mburshlong Год назад +1

      @@Keasbeysknight of course.

    • @Smartinez8282
      @Smartinez8282 Год назад

      Lean brisket

    • @dank9288639
      @dank9288639 Год назад

      ​@@Smartinez8282that cow must have been a coke head then 😂

  • @jonbuettner270
    @jonbuettner270 Год назад +1

    Now we want a collaboration with Steve Gow.

  • @sobaze
    @sobaze Год назад +2

    Pellet link please! 🙏

  • @aakoksal
    @aakoksal Год назад +1

    Well, if my brisket was that tight with that thickness, I would consider the session a failure...!

  • @MasterMoore2010
    @MasterMoore2010 Год назад

    First let me say thank you for the video. But I have some concerns. One you didn't go over in detail about his pellet smoker. He makes references to adding to the smokebox or something like that. Did he added three times. How does that work? Did you go over that in the video? Or did you go over in details how his smoker works? I went online to try to find the pellets. Unfortunately everyone doesn't have Facebook. And then I did a Google search on it. And the bag that was shown was totally different and design then what he was holding. It would have been nice if you would have gave a direct link to a place where I could go pick up that pellet. I was able to find the seasoning. I have a pellet grill. But as you stated everything about a pellet grill is about the pellets. Without the right pellets it's a waste of time.😢

  • @gregwilliams2066
    @gregwilliams2066 Год назад

    Hopefully the pellets do give better smoke. They are called cookshack pellets. Can get them from his online store. Perhaps just a better could would have helped the lack of moisture

  • @bstewart9056
    @bstewart9056 Год назад

    What's the brand of the pellets?

  • @Kanekorso118_st_7th_ave
    @Kanekorso118_st_7th_ave Год назад

    Yes Jeremy your brisket is very much different but better the way you do it. But shout out too him for his presentation.

  • @stevejensen6210
    @stevejensen6210 Год назад

    Is there a link to the pellets?

  • @brisketwizard8004
    @brisketwizard8004 Год назад +2

    I guess pellet grills have their place, but I will never own one. I've been smoking meats for over 50 years and have my methods down pat, but I still like to watch any cooking/bbq'ing video. I will never give up my 250 Moberg!

    • @johncrane1894
      @johncrane1894 Год назад

      I agree. I love watching BBQ videos and I’ve been smoking briskets for 32 years. I have a Traeger and a 8 ft offset Klose pit. First, my Traeger briskets look way more juicy, and tender than this brisket did…and second, my best Traeger brisket, which was really good, didn’t even come close to the offset brisket. I think this was a fun series with Fast Eddie, but in my opinion, Jeramy, you got this guy whipped all day long.

  • @D3R3K3321
    @D3R3K3321 Год назад

    When Jeremy used his fingers to show the tiny cube that he said look juicy 😅 and that the fat rendered there hahaha he basically made it wet with his gloves. Still not sold on this process. The flat slices are too thin lol

  • @williamonthewestside
    @williamonthewestside Год назад

    I love the background music during the segment where he is rubbing the brisket. What song and who performs? Thanks.

  • @elbarriocookers4393
    @elbarriocookers4393 Год назад

    How do you master a pellet smoker asking for a friend? I thought you just turn a knob

  • @Jose-np5ek
    @Jose-np5ek Год назад +3

    Respect to Fast Eddy! What an awesome OG!

  • @cswilliams29
    @cswilliams29 Год назад +3

    Thank you for doing this video. I was on the fence about getting a pellet smoker, after watching this, I am definitely sticking with my offset...

    • @peterm3159
      @peterm3159 Год назад

      😂😂 Its not that bad, i run both and they are comparable, this video was a joke. I could do better with a microwave

    • @anthonystaggs6239
      @anthonystaggs6239 Год назад

      I fee sorry for you if a youtube video is the the reason you stay away from pellet smokers lol

  • @CCeazer
    @CCeazer Год назад +1

    came out looking like sawdust he tried to rub it in the juice lol

  • @ewilson22683
    @ewilson22683 Год назад +4

    This whole series has been super helpful. I’m a Weber Smokey Mountain guy but looking to add a pellet smoker. So thanks!

    • @dank9288639
      @dank9288639 Год назад

      love the wsm I have the 14 and 18. I got rid of my 3 pellet grills when I got them. but now I'm in a different spot in life and need something that is super convenient again. gonna get another pellet grill should be here on Monday

  • @odeed
    @odeed Год назад

    Can we get the brand name of the pellets Eddy was using?

  • @reelsk376
    @reelsk376 Год назад

    I have tried separating the muscles a few times. It does give you incredible burnt ends but the flat tends to dry out easily. Maybe if he sliced it down to 9” like he said it would have cooked more evenly. Great video though. Eddie is a legend.

    • @billbryant1288
      @billbryant1288 Год назад

      Even a legend will have a hard time living this one down.

  • @tommcclure8727
    @tommcclure8727 Год назад

    Did the rub have sugar in it? Is that the source of some of the bark?

  • @yelnik9000
    @yelnik9000 Год назад

    Was the lunch shot/music a Tim and Eric reference?

  • @newsrebel
    @newsrebel Год назад +9

    Oh my days. I don't think I want a pellet grill anymore.

    • @russellnentwich8745
      @russellnentwich8745 Год назад +6

      That’s like seeing someone shit the bed then blaming the bed. 😂

    • @dank9288639
      @dank9288639 Год назад +1

      naa dude I've seen plenty of juicy af briskets off of pellet grills. this dude idk wth he was on about lol

  • @muhammadsuleman2903
    @muhammadsuleman2903 Год назад +1

    Hey man you sounded like coming down with something, hope you are feeling better now

  • @meangene8437
    @meangene8437 Год назад +1

    Great job

  • @chefboyrdanbh
    @chefboyrdanbh Год назад

    Is that flavorizer opening alway open? Does a grate cover it?

    • @edmaurin3682
      @edmaurin3682 Год назад

      You can run it either way. I like to put the flame tamer comer back on over it. I think it smokes more that way.

  • @TheICEBOX32
    @TheICEBOX32 Год назад +1

    Water, my mouth is dry, water

  • @sweetroscoeful
    @sweetroscoeful Год назад +7

    My thing about sauce is that, at least *southern* bbq, sauce was a necessary ingredients to help make low quality meats, often sourced from wild game, more palatable as well as helping them last longer. Texas, that used high quality cattle and pork, from the begining prides itself not needing sauce; but in the deep south (coastal carolina and georgia, deep georgia and florida, alabama) where people were eating armadillo, opossum, turtle, ot feral hog, sauce was seen as a critical ingredient.

    • @craigluhr7243
      @craigluhr7243 Год назад +2

      As a Texan, I agree with you. I don't believe sauce is needed or should be used on beef. Some folks like it and I do as well occasionally. The Beef should stand alone and sauce should not be sweet for beef. My opinion is sauce is great for chicken and pork.

    • @BigChuck525
      @BigChuck525 Год назад

      I agree with both of you and I'm also not a fan of using sugars in beef rubs. I believe this man should stick with cooking pork.

    • @anthonystaggs6239
      @anthonystaggs6239 Год назад

      This comment is covered in ignorance lol

    • @sweetroscoeful
      @sweetroscoeful Год назад

      @@anthonystaggs6239 ok guy.

  • @allendalefibertech4931
    @allendalefibertech4931 Год назад

    We are making an insulation, allowing a smoker with short legs to be operated on a wooden deck or composite deck. Can you do a review on our product? If so, please let me know how we can get in contact.

  • @danielmontes3631
    @danielmontes3631 Год назад +1

    Now that you are trying different hardware why not try with kamado/ceramic grills?

  • @Jason315NY
    @Jason315NY Год назад

    What model vevor holding oven?? Or size I mean

  • @RickSimmonds-tv1vp
    @RickSimmonds-tv1vp Год назад

    Where do we find the pellets ?

  • @ronknight779
    @ronknight779 Год назад +1

    Question for Eddie…..my PG1000 does not have the third shelf or the WiFi controls or the extra smoke chimney outlet off the back. Are these new additions available to be retrofitted to the older style like mine? Great video by the way. I have taken your class three times at the Cookshack plant over the years.

    • @thomaswohllaib6458
      @thomaswohllaib6458 Год назад

      Same question here

    • @edmaurin3682
      @edmaurin3682 Год назад +2

      WiFi control kit should be available in a few months. Other components won’t fit existing units.

    • @ronknight779
      @ronknight779 Год назад

      Thanks

  • @keithtrosen7954
    @keithtrosen7954 Год назад +3

    Awesome. I also cringed cutting it but followed along for the ride. Picked up a couple trucks I will definitely try with the fat rendering on the top. Nice work gentlemen

  • @pacman_17
    @pacman_17 Год назад +4

    I think it's time for Erica to do another BBQ challenge 😅😅

  • @bradgreen8739
    @bradgreen8739 Год назад +3

    I think I have seen almost all of your videos, and I have seen you cook briskets on a pellet grill that look a lot better (I remember the pellet cook-off you did on the Green Mountains). Lots of work went into what looks dry... Bummer!