BUSTING 4 BBQ MYTHS: Smoking a BRISKET Hot & Fast with No Trim, No Wrap & No Binder
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- Опубликовано: 25 апр 2023
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Smokin' Joe's Pit BBQ No Trim Brisket Video:
• I Didn't Trim This Bri...
Brisket: To Trim or Not to Trim? That is the question…but what about wrapping it or using binders or cooking hot and fast? Do these things really matter?
There seems to be passionate people about trimming, wrapping, binders as well as the low and slow CULT mythology when it comes to cooking brisket. Today we explore brisket without ANY of these things and I’m gonna share with you all what kind of brisket we ended up with.
People say (including me) that you trim a brisket for more even cooking and a shorter cook time. And some cooks say you must wrap it for a juicy brisket. And let’s not forget the binders and the low and slow method, and the belief that without these you cannot get a good bark.
In this video I wanted to put these three myths to the test. I smoked this brisket on the ProPit Torpedo at a hot 300 degrees thinking it would be at least an 8 hour cook, but it was done in five and a half hours and the results were even better than I expected.
This is the second time that I am so surprised by a short cook and the great results. I had already convinced myself to be a low and slow guy again, but after two of these hot and fast cooks…iiiiiiii don’t know. I think you can get an amazing brisket either way.
Anyways, let’s get fired up and cook a hot and fast no-trim, no-wrap, no-binder brisket. Vamanos! 
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People are always too quick to try every tip and trick they can find on the internet when beginning to smoke briskets. You will never truly understand how to smoke a brisket if you just start with an extra 50 variables added. Always start as simple as possible, and then begin to try new things when you actually understand what you are doing. Love the videos Arnie!
And gotta remember the first one that’s the easiest should always be considered a “throw away.”
Meaning it’s what you learn on and won’t ever turn out the way you want or expect it.
Well said
Agreed 💯!! This is the main reason I’ve stayed away from brisket…too $$ to want to mess it up. If I watch 5 different videos on cooking brisket, there is now 5 different ways to cook it! This method seems straight forward for a still beginner like myself!
@@sataliaI never get the same results. Then I watch videos and they say how delicious it is. Look at the smoke ring, look at the bark, look how juicy it is. I’ve cooked a bad brisket. Following all these tips and tricks. LOL
Arnie- For the love of God !' Thank you, Thank you !!!
I've done about 15 briskets on the Weber over the last 20 years or so. It's always a stressful ordeal with the trim, rest, foil boat, and final paper wrap......blah blah blah
I just did yours yesterday, after watching the video Thursday....... Damn, it was fabulous. I'm no longer stressed about this. This going to be a once every couple of months thing for me now !!!
Serious Kudos for opening my eyes Brother
Thank you!!!
Great video Arnie. Smokin' Joe has tried some really interesting cooks, the no trim was a surprise. I seriously think either of you guys could cook a boot and make it tender and tasty. It's the cook.
Love your videos, sir! Your really endearing personality just makes them so enjoyable to watch!
Thank you!
The man who taught me how to smoke brisket never trimmed his either and for years neither did I. It's all a matter of preference and choice. I love your videos Arnie! Great work
Arnie Thank You for sharing all your know how. I've been using a weber for about 13 years and last year found out about the Hasty Bake. so I'm learning all over again with it and have to say I love it but You have made it so easy with all your videos. I always seek out your hasty bake videos and it works every time, and I have a 16lb brisket on right now.
Thank you for the Lessons in Video!
As always, excellent video. Thanks for sharing your experience with us. Your vids always make me hungry and home sick. Thanks again.
Very good video. The brisket looks excellent. You're instructions are good and simple.
My grandma never trimmed her brisket, she would always say fat is flavor. So glad I discovered your channel. Thanks for sharing.
Fat is flavor! My dad never trimmed & I don’t either. Can trim fat off after if you don’t like it 😉
I now cook all mine using Myon Mixon's hot and fast method. Makes a great brisket. Not quite as good as low and slow but close. Very much like what you have there Arnie. I also never trim because I like fat.
thanks for the video , im planning to smoke my first brisket soon. I will use your video as reference.!!!
I always cook the fat cap side toward the heat source to keep the lean side from getting a dried crust layer.
Interesting video Arnie. Brisket looks great even not following all the myths. Awesome 👍
Lovin this channel. Thanks Arnie.
I love cooking brisket both ways, but I really preferred low and slow. I think it develops a better flavor was the smoke.
I tried your oak/ mesquite,pecan / mesquite wood mix and the family loves it . Still get some good mesquite flavor without the bite .
I worked for a bbq restaurant in college. We never trimmed or used a binder. We just seasoned until we couldn’t see raw meat. Fat side up. We did wrap in foil. We used a gigantic home built smoker. It was amazing. I currently use an electric smoker, but would be interested in learning stick burners.
Arnie, that brisket looks awesome. I bet it tastes as good as it looks.
Goin' try this weekend. Could you share link for the disposable rack you used. Love this vid. Thanx for sharing. 😎
Great tip about slicing the flat. 👍
What’s up brother Arnie,here in Ontario cal.great weather here🍻just catching up.that brisket is looking 👀 WOW let’s not forget those ribs. Thanks enjoy your day 🙏🏽👍🏽🍺
1st brisket i ever did was 16lbs and done to 205 in 6 hours with no wrap other than the rest...hastily trimmed cuz i wasnt sure how much to trim off.. best brisket i ever did! Still cant match it
9:53 The hell you say! The perfect bite is 50/50 fat/meat! :)
This comment will likely upset a few people who are proper brisket BBQ’ers. I don’t trim. I rinse/pat dry, then yellow mustard, then heavy rub. Using an old school roaster pan with a lid - it goes in the oven at 170°F the afternoon before. The next day - it goes in the smoker at around 220°F for the remaining 3-4 hours. I have never had a single complaint and hundreds of compliments. To include from serious BBQ’ers who (like you) know way more about it than I do. Great video… Thank you for sharing… Best to you and yours.
Yuk
Botulism ??
I am not used to seeing Arnie without a cap 😊
Arnie just found your channel, love it and learning so much. Can you explain the difference between a Cambro vs a good cooler for holding meat? Thanks in advance :)
I smoke mine for 2 hours then sous vide at 155 for 24 hours, then throw in 500 degree oven 15 minutes for the bark. Must rest for a couple hours. Perfect every time.
It looks Great !
I will tell you as for your merchandise you need to come out with Ball Caps and A Chefs Apron with your logo on it. I feel you would sell quite a few.
I’m glad I discovered your videos
Cooked these at work for 15 years. Never trimmed them. Rubbed them down with brisket rub. Smoked them 8hrs at 180. The briskets in the top of the Cookshack were fat side up. The two closest to the bottom were flipped fat side down to protect them from the heat. Were always great in the morning. Tender. Nice smoke ring.
We did occasionally fast cook when we were low. Same prep. Cook at 300 for 5 hrs. The were done, but NEVER as tender as the overnights.
Ty for sharing. Gonna follow the 180 for 8hrs - haven't cooked a brisket yet but trust your comment!
@@ShaneDizzin how did it turn out please let me know
Haven't cooked one yet lol did chuck roasts instead and they turned out nicely! I'll update you when I do the brisket@@user-gv9sn2ht7c
Love it. I’m doing a brisket tonight also.
I think this experiment shows there is more than one way to skin a brisket. You can get a good, tasty, moist brisket whether trimmed or not, whether wrapped or not, and whether low and slow or hotter and faster.
Fantastic cook! can't wait tory my Brisket rub!!
Nice work, can you show more of your smoker on the next cook?
I prefer hot n fast no trim brisket the only thing i do is fat side down on a verticle smoker like a wsm or uds no water pan not heat shield. Fat dripping directly onto coals. That what gives you that unique flavor. Very important to have fst side down or the bottom will be like beef jerkey. I know from experience
Man! That is making my mouth water!
I semi-trim, I trim but not as much as most people do. I don't like hot & fast which turns out not good. I do 225 until internal temp of 190 then wrap then take off when fork soft at about 203. I use binder such as olive oil.
Doing a brisket tomorrow for the 4th of July glad I found this video
The temperature of the first few hours determines the total cook time because its soaking up heat, surface drying and getting up to temp internally. Very little happens below 160⁰f so that is wasted time, however attempting to go too fast causes the temperature gradient to be too steep and the outside will be hard cooked while the center is still cold.(Like flame broiling a rare steak.) When first put on the thermal mass and heat gradient will draw heat from the surface very fast keeping it well below the air temperature, as it comes up to temperature it won't suck up the heat as fast and the surface temp will get closer to the air temp.
The temperature of the last few hours determines the texture as it sits at a fairly constant temp. hydrolyzing the connective tissue.
The thermally optimal profile for the meat (this does not take into account smoke flavor, rendering fat, evaporation/mopping, or rub penetration.) is to start very hot (maybe 370⁰) then gradually reduce the air temp along some curve determined by the size of the meat and refrigeration temp until the desired internal temp is reached (eg 180⁰). Then maintain a steady low air temp slightly above the desired internal temp until tender. The reason to have the air slightly higher than target meat temp is due to the need to compensate the average temperature for drops due to opening the lid, spraying or mopping, and evaporative surface cooling.
Thanks, Arnie.
Man, I've had some 6 hour cooks and they have been amazing.
So many pros and cons, but so interesting on all the methods out there, I remember smoking a brisket on a 55 drum barrel, wrapped in foil after 2 to 3 hours of smoking and having the results of a mushy brisket 3 hours later, I was just a teen back in the 70's I'm 66 now and Boy has time gone by, anyway have fun Q ING! 😋
I’m about to smoke my 1st brisket next weekend. Using a traeger pallet grill. I have no idea why I’m so nervous. lol. Should I make any adjustments usually my the pallet grill?
Yup good job ArnieTex 🤘🏼 now I’m hungry again 😂
Man he always makes us hungry after eating
I use L&P Worcestershire sauce as a binder only because I LOVE the smell. No idea if it adds anything to the taste but the smell while it’s rest ….
Great work Arnie
Use a thinner cut in spots if needed 🤘🏼
I felt like I was hanging out with you the whole time. Thanks for the information.
Great video. Thank you.
I don’t trim my brisket either and all the comp guys think I’m nuts. The people I feed never complain.
good vid dood!!
Hey Arnie I need some advice - I smoked my brisket to 203 and it was still a little bit firm. So I smoked it more till it was soft. But when I sliced it, it was a little dry. Any tips on what to do next time? 🙏🏼
When people ask me how much rub I use... I say, "Until it looks like a saladito". lol
Thanks, there is hope for me now! :)
Cook it fat side up in the oven and it comes out so yummy. If they don't want the fat then instead of headache of trimming cook it fat side up and then the fat will roll right off it when you take it out
The only reason you dont cook a brisket at 300 degrees and fast is mainly because the round will not be cooked to a softness that it falls apart. You will have to chop it up. But i personally like the texture of it.
Another myth: you have to cook brisket to 203 internal or probe-tender butter texture. Long hold method is great.
Totally agree
Would it make sense to throw fat trimmings on the flat? Can that work or no?
No tallow or wrap!!???? .ill try it but im skeptical. Quick question arnie, were you using any wood or just lump charcoal?
Can you do this on a pallet smoker?
After you wrapped it, you could have mailed it to me!
Pro Pit smoker?
Been thinking about getting one, currently have 2 Pit Barrel Smokers
To each their own. Looks great. I prefer to trim and wrap. I like running meaty trims through grinder for burgers and fat trims first tallow. Thanks for showing others there is more then 1 way to skin a cow 😂
NOTHING beats low and slow....this is why patience is a virtue, in addition why it's advantageous to trim the fat before, what a waste to cut off all of that smoked and salty bark. It takes time to render the fat correctly!
Cooking wood is expensive!! I keep meat in the smoker until the bark is set like I want it and then... (forgive me)... I move it to the kitchen oven to finish cooking. After that bark sets, I don't think much more smoke penetrates (if any), so why keep burning my good cooking wood when all I need at that stage is heat? And the main reason I trim excess fat is because if I don't, it will render and make a bigger mess in the bottom of my cooker. So, I trim to reduce the mess. Although, if you dip a finger in that mess in the bottom of your cooker and smear some behind both ears, it drives the womern's crazy.
🤣
That looks delicious 😋😋🤞🏿
@Arnie Tex have you ever done a direct heat brisket - similar to how Snow’s does their direct heat pork steaks ?
Yessir that was last weeks video, direct on the Hasty Bake Roughneck
@@ArnieTex got it - thank you - will go back and watch that one - getting a direct heat cooker built right now - have options of cooking either 18 inches or 25 inches above the heat source - think I could do a shoulder clod over direct heat? Thought I had read that Smittys cooks there clods at a high temp - thank you !
I never trim, fat cap up so drains down thru the brisket, delishhhh..
A 5 minute trip in a pressure cooker for the tough parts will do wonders for them....
I know sacrilegious! But it works. Figure out the liquid for yourselves....
Would be awesome if you smoked a hot and fast choice brisket from Walmart. Creekstone sells quality briskets. Would like to see the end result of a Walmart choice brisket.
I purchase Walmart briskets regularly. Have never had an issue - quality-wise.
I dont get the concept of Fat Cap up. I smoke all my briskets Fat Cap down to protect the Meat. And Fat DOES NOT melt down thru the meat. Thoughts?
I'm going to try my next brisket hot and fast
Don Arnie! Do you have an albondigas recipe?
Not yet.
What internal temp are you going for?
Sure enjoy your videos!
I don't wrap nor do I cut my brisket and I smoke it for 6 hrs I use a garlic paprika charcoal
Arnie, how many LBs was that brisket? I love to make 8-9 LBers…cook fast and come out good. Dont have time to smoke overnight and shit…thanks brother.
Hey could you make a video on how to make a really good Guacamole???
He has done that at least once or twice. Look around in the videos.
Yes its on this channel, check it out
If you would have put that in a holding chest for 8 or 10 hours I bet those tough spots would have tenderized up alot. I love this though because you really do not have to trim a brisket to get a great brisket.
I agree with your findings- trimming the fat down (not off!) allows for more penetration of flavor from rub/smoke.
Nice cook Arnie
I really like the fat when it’s rendered down like this. Awe yeah!
I LOVE smoking brisket without trimming it!
I want a reader and note taker, that also gives me flexibility to install additional software. It needs to function well as a note taker FIRST.
For some reason you remind me of Gopher from winnie the pooh
Why does one wrap amd let the brisket rest after coming out of smoker??
Will that method work the same on a pellet smoker?
Hard to say, they are all different and high heat can cause fires in most pellet grills. In addition my experience with pellets is better bark and smoke flavor at lower temps like 225-250
Can you please link the disposable rack?
I found them at Walmart.
I never trim my brisket it comes out good but I don’t compete
Low and slow has to be the way to go. If you do go hot and fast.. you have to treat it like a big steak.. the more it rest to maintain some heat and let juices distribute is the way to go.
The fad i dont understand is people trim off all the fat then go buy some fat to put back on it. That makes no since what so ever
I myself are learning alot about myths lol
By the thumbnail I thought u were guillermo
very nice. 👍👍
I like apple wood and red wine
Nice
Mr. Arnie Tx. You really got it goin on. Would you please help me out with one little detail? Sometimes I need a baseball bat upside the head to get it. So, you start out at 300 for 2 to 2-1/2 hrs followed by a little spritz. Then continue at 300 for another 2-1/2. When do turn it down to 203?
Lets go!
GM, thanks for hanging out with us
Me and my dad are fans🎉
The only thing that matters is the result, not how you get there.
By not trimming the fat , especially when putting it on fire , this helps to cook the meat. The fat is protecting the meat from burning. Just saying....