How to Smoke Brisket | Mad Scientist BBQ
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- Опубликовано: 29 июн 2022
- #ad In this video, I'll take you through my whole process of smoking a brisket, including wrapping in Reynolds Kitchens® Butcher Paper. From start to finish, this is the playbook to achieve smoky, tender brisket every time. Smoking the brisket builds bark, renders fat, and adds flavor before wrapping in Reynolds Kitchens® Butcher Paper. With a convenient slide cutter, there is no easier way to use butcher paper for a true Texas-Style barbecue experience. The nature of butcher paper allows brisket to maintain more bark than other wrapping methods while maintaining a soft, supple exterior. Once cooked to tenderness, I allow the meat to rest to achieve the juiciness that makes barbecue special. Feel free to take notes, as the video is packed with the information I have learned after years of trying many different techniques. #ReynoldsPartner
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Proteins are, essentially, like a tightly wound coil, with water and juices held tightly in the matrix. When the proteins are heated, they denature, and start to unravel, allowing those juices to roam freely around inside the meat. When they begin to cool, during the rest, they begin to re-coil, and, since nature prefers equilibrium, the juices are drawn back into the matrix. If they cool too fast, they re-coil too fast, and the free juices dont have time to migrate back inside the matrix before it becomes too tight. That is the reason a long, slow cooling makes for a juicer product.
This is great! I’m pinning this
Likewise, if you cut into a roast or tri-tip, hot off the grill or oven, you'll end up with pretty dry meat, and a pool of "blood" (actually myoglobin, water, fat, and other products) on the cutting board. Your recommendation for a long, slow rest makes absolute sense.
I was just about to say that!!! Bwahahahaha!!!!
@@1jugglethis Do you happen to have any data on this? Approximately, how many percent of the water and fat end up in a pool on the cutting board?
@@CoolJay77 No, I dont, unfortunately.
Time and temp instructions with time stamps.
7:43 200 for 4 hours
12:20 225 for 1.5-2.5 hours 13:51
15:27 250 for 2 hours 16:14
18:29 wrap at the 8 hour mark
23:55 rotate brisket and cook for 3 hours.
25:38 How to rest brisket
Thanks for this. Did you notice the temp of the smoker after the wrap?
@@jamesfraley2715 I believe at one point he said on smaller smokers you don’t want to go above 250 but on larger smokers, you can go higher. He states he’s not sure why that is but I’ll have to look again and find the timestamp for that.
Should have time stamped the Alex Jones impersonation
So rest it in an oven at 145? For hrs?
@@mobius-1503 the lowest my oven will go is 170. I’ll keep it in there for 12 hours
Mad Scientist & Chudd's for best bbq channels 2022.
I concur. Jeremy cooks on a Chud Pit then gives it away(to me)!
I 1000% concur with this statement!
Facts
Idk meat church is pretty awesome as well
Gotta add Jirby and Ants BBQ to that mix as well. Plenty of other solid channels too (like Brisket Medic)
Lol the Alex Jones voice was out of nowhere I love it
hahaha I dont think I was ready for the Alex Jones bit LOL
Jeremy, this is my first time smoking a brisket. I followed your recipe making some time and temperature adjustments due to me using a Kamado grill. Just want say it turned out perfect! This being my first, I wasn’t expecting it to be that successful, and I credit you for your clear and thorough instructions. Thank you!
Haha. He said the kentucky heats a different beast . He aint lyin
That was a bomb Alex jones impression!
That Alex Jones impersonation had me rolling.
Excellent Alex Jones impression 😂
Hahahaha ! You're Alex Jones impersonation is spot-on !
greetings from downunder! Tks for the tip mate. Did my first brisket following your advice and it was a smashing success.
Jeremy, love the videos as always, I started watching when the covid situation started and I got hooked. Thanks again and always love learning from you
That might be the best Alex Jones impression I’ve ever heard.
The best Alex Jones impression ever!
Great video! I've been watching you videos for a long time, as well as a few other pit masters, and trying to piece together the techniques and timing for a great brisket. Thanks for putting it all together in one concise video!
Awesome video. I absolutely love your passion for barbecue and you by far are the best on RUclips for bbq in my opinion. Thanks for sharing!
Jeremy, big fan of your videos, I have learned a ton from you. One thing I greatly respect about you is that you are willing to change based on results. I had been noticing that burning a clean fire early on caused me to bump my temp up to keep that blue smoke but did not yield strong smoke flavor so your instruction to burn a dirtier fire early on is helpful. Much respect and thanks for you videos!
I really appreciate that! Glad the videos have been helpful
this might be the best brisket video out there. I can't wait to make my next brisket and use these techniques. thanks for your hard work and dedication.
Excellent video, Jeremy! Your tips have been very helpful to me over the last couple years.
The Alex Jones impersonation was awesome 😂
Thanks for sharing the tips and tricks as you go through your brisket journey. I like how you take the time to explain in detail all the nuances. I started about 10 years ago making bad BBQ, I've learned so much since then. Your videos have been super helpful and the reason I bought a fatstack. Keep making us feel hungry!
Looking to buy a fat stack, how did you get one?
Awesome video, Jeremy! I've watched numerous brisket videos (including yours) and this video goes into next-level detail of what you've learned over time. Thank you! Have a great Fourth!
hey man, just want to say that I love your positivity!
It’s kinda magical to see the firefly’s and think about smoked brisket. 🤤
😂"It's mind control."
I just followed your recommendations for this video. It was my first Brisket on my Old Country Brazos. I did a 15 pound prime from Costco. It took me 15 hours and it was worth every minute. It was so juicy and had so much flavor. Everyone that came over for the game and food was astonished how good this was. I owe it to you and your videos. Thank you so much for sharing your updated recommendations.
Love the evolution of videos both in production value and knowledge. I did my second brisket last weekend for a bachelor party, wrapped and injected in wagyu tallow...it was unbelievable. Keep at it you're my go to bbq channel.
Thank you for all the info and tips you share. You got me into offset smoking and I love it.
The Alex Jones impression was worth watching this video for alone.
🔥 SOOO GOOOOOD. I need more.
You just have to ask 😉
Ive been watching your bbq videos for several years. I usually can't handle watching a video longer than 12 minutes, but you made this one seem like 10 minutes, good content, lots of great advise. Well done, good confidence builder. I am now going to smoke my first brisket.
Thank you!! I’ve learned so much from you and love this! Gonna buy an offset next to compliment my pellet grill. Your sharing of knowledge is inspiring!!
Great video!! Very well explained on each step.
Thanks for the video. I tried a 12 pound brisket using this method this weekend and it was spectacular. I have an Ole Hickory CTO and the times were pretty close to your stick burner. I ran at 200 for the first three hours, then 220 for 6 hours. I wrapped at that point (9hrs total) and then bumped the temp up to 250 for just under three more hours. I then moved it to my traeger set to 165 (it's lowest setting) and kept it there until the internal temp of the meat came down under 170. That took about 6 hours. At that point, I transferred it to a cooler for 2 more hours. Total hold/rest was 8 hours. I used B&B charlogs and one small split of cherry wood.
That was the best brisket I've cooked so far. It was slightly overcooked, as the slices would tear when draped over a knife, but by no means was it dry. I think I'll pull the next one a little earlier before it gets quite probe tender -- or I'll figure out a way to hold it at 150 instead of 165.
Nice video, I would love to see a side by side video comparison on a brisket (or any meat really) smoked using lump charcoal vs binchotan (especially interested to see how this works as a smoking wood) vs pellets vs briquettes vs wood (stick burner)
Lmaaaaooooo that Jones Impersonation caught me off guard and made me spit out my drink 😂😂😂😂😂
Such a great video! I have been watching your channel for years now and appreciate all the awesome advice.
Thanks for your videos describing the process of smoking a brisket. Following your guidance and hints, I was able to produce a delicious brisket my first time. I received a Weber Smokey Mountain for Fathers Day. I tried to cook a brisket 10 years ago in a Brinkmann using mesquite. It was so awful my wife didn't let me say the word smoke until now. This brisket changed her mind. Thank you.
I'm about to fire my first brisket in my WSM. Any tips for that smoker?
@@AB-uu5fl I have only cooked on my WSM 4 times now, I am learning with every cook. I did install gaskets on the top of the center section and on the door. Do put water in the water pan. Don't chase temps, if it approaches 275 close some of the vents until the temp settles down. I loaded almost a 20 lb bag of Kingsford and had charcoal left over. Better to have left over than not enough. I live at 5000 ft so my vent positions will be different. Use the foil boat method Jeremy talks about, it helps protect the bottom of the brisket. Allow for plenty of rest after, it's as important as Jeremy says.
I just did my first brisket last weekend. Was really nervous (beef prices being what they are) and just took my time and tried to not rush anything andd it was amazing! So ready to do another. Thanks for another great video and your inspiration!
I'm trying to get up the nerve to do a brisket, I have a offset smoker so will be a long cook
@@johnshultz9557 go for it, I've done a few on my Weber grill, even the ones that didn't turn out great were still delicious!
@@johnshultz9557 do it. I've done a few. Don't stress it coming out perfect, none of us are posting on YT or at competition. Honestly my best brisket is maybe a 7/10 at best compared to Jeremy's or Chud's or any other big name but every guest raves about it.
@@HereThereBackAgain I just bought weber kettle this week any tips? I'm migrating from pellet grill
That brisket looked insane for first try, well done.
As usual, great video. Always learn something new when I watch one of your longer, more in depth videos.
I need a Mad Scientist BBQ x Bearded Butchers collab in my life.
Me deciding to watching this video 3 hours into a cook at 235 with a clean fire 0_0
For select brisket follow Jeremy's instructions then pull brisket at about 4 to 5 hours (165ish IT). Then double seal in two vac bags and sous vide for 24 hours at 155. The vac sealing will bring smoke flavor deep into the meat. Then rest for a couple hours in a cooler and serve. You will not be disappointed. Get a deep hotel pan for larger briskets. Make sure to cover pan with foil to avoid evaporation and insulate with beach towels.
Interesting idea. Would you put tallow in the bags before the SV?
@@amyschaag6646 haven't found it necessary however I don't think it would hurt. Just be careful sealing the bag. I always use two bags though just in case.
Another very informative, well spoken, great presentation. Thank you!
One of your best videos!!! Thank You!!
Hey Jeremy, I was wondering if you've ever experimented with putting a brisket in the freezer for a few hours before smoking it. As smoke flavor adheres better to cold meat, it seems to follow that freezing the outside of a brisket before smoking it would allow for more smoke flavor to attach.
I don't know if he has because I can't remember him ever saying anything but I do every time for the exact reason you mentioned. I got into a little bit debate about this with a buddy who swears it needs to be at room temperature b4 putting it on otherwise it would take forever for it to cook and smoke wouldn't penetrate because pores of the surface would be frozen. I was informed I didn't know what I was talking about soooo I proposed a little challenge. Same size brisket,trimmed the same way, seasoned the same way only difference was mine went on at 40° and his went on at 74° (while his was sitting on counter for an hour to reach room temperature mine was basking in smoke and when his went on mine was at 76° 😋) We rotated them every hour, to account for temperature variables, and after 6hrs my color was perfect and my bark was set, so it was time to wrap. Normally I would bump temp u after wrapping but his wasn't near ready to be wrapped for about another hour. Long story short the total cook time was the same except it took almost an hour longer for his to finish and in a random taste test at our local bar, visually (my almost 1/2 inch smoke ring to his 1/4 inch) and taste wise I overwhelmingly, 15 to 2, was chosen as the best.
Interesting idea. I would be curious to see a comparison. I slightly question how much deeper smoke would penetrate, since brisket is such a large piece of meat, but people are passionate enough about smoking meat that every possible benefit is worth looking into. If a colder brisket produced better smoke flavor/smoke ring I would be curious if a cold smoke might be something to potentially work with. Going to the extreme, a chilled environment with smoke piped in to let it sit and develop smoke before it ever even touches the grill.
I do worry that would affect texture, but if we are going to talk about extreme's we might as well go all the way right?
Jeremy just try a drip pan to collect the Natural fat from the brisket! Then use a fat separator for once... vs that shit waygu bs. I promise Aaron Franklin doesn't do that, but just uses super deep brisket tallow!
If you have a traeger/pellet smoker, I'd love to see a video breaking down a brisket smoke on that. All the official videos show a dark brisket that I've never been able to yield when i replicate. I've learned a lot from you re: temperature and whatnot (pellet smokers burn hotter for example), but I'd love to see you try and walk through the adjustments needed for a pellet smoker.
Mike, you beat me to it. I was going to request the same/similar. Jeremy, if you could do a similar instructional video with a pellet grill/smoker and show those of us that don’t have an offset smoker how to make excellent bbq, it will be greatly appreciated.
Good luck. Not many of the "pitmasters" willing to put in the time to figure out how to cook on a pellet grill. They just throw their hands up and say theirs better ways. I for one was amazed at the simplicity of pellet grills. And was tired of cutting, slitting, and stacking wood. So i put in the time. Of course i had 25 yrs of bbq knowledge under my belt, so i wasn't running totally blind.....
I have a Pit Boss Austin XL that is used weekly for over a year so a couple things I've learned is pellets "do" make a difference so I use Lumberjack exclusively. The other is on long slow cooks I use the smoke setting or the lowest temperature I can for as long as it takes to build the kind of bark you are looking for before wrapping. Forget 3-2-1 or 2-2-1 or wrap at 140 or 160. Wrap only when you have achieved the color you want or don't wrap it at all, no rule says you have to. The last thing is the rub, when applying be liberal (probably only time in my life I've told someone to be liberal 😱) because sparsely applied rub will never create a good bark. There are a lot of people that just use a salt and pepper based rub because the oil in pepper really attracts smoke and although sometimes the meat may look burned it really just has a very robust bark. This goes back to wrapping, if it starts to get darker than you like, wrap it don't worry about time or temperature. Remember great Bbq requires patients its a marathon not a sprint. Hope that helps
@@kennybaumann2117 Lumberjack is not bad. B&B is my favorite. Tried the almond and plum from knotty wood. They are at the top of my list for the worst pellets I've ever cooked with. Almond refuses to smoke and neither have a good flavor as far as my taste goes. Hope Jeremy enjoyed the check for the endorsement....
@@duanehenicke6602 I also like B&B because they are one of the rare companies that tell you the actual wood used. Instead of just 100% Harwood Apple they tell you that it's a blend of apple and oak. I buy LJ for $8.99 a 20# bag and thier Apple, Cherry, Hickory,Pecan, are all 100% Competition Blend is 1/3 Maple,1/3Hickory and 1/3 Cherry which is a great all around flavor.
Thank you for your knowledge
Thanks for the video Jeremy! I’m an beginner griller. Started bbqing during the pandemic bc I was bored. These are super informative for someone like myself learning.
Have you ever talked about your catering business and how that all works from step 1
I haven’t done that yet but I should
I know each State or even City has different health codes but would very helpful for us on the edge of doing it part-time. Thanks!
I second that idea. I learned to do chicken/ribs/whole hog when I worked with Rodney Scott’s BBQ in downtown Charleston.
That would be huuge
@@MadScientistBBQ @Mad Scientist BBQ @Mad Scientist BBQ Jeremy just try a drip pan to collect the Natural fat from the brisket! Then use a fat separator for once... vs that shit waygu bs. I promise Aaron Franklin doesn't do that, but just uses super deep brisket tallow that he's smoked for 8 hours! The fat from that can has a nice mouth feel but ZERO DEPTH OF FLAVOR.... even after your smoking
I had to watch this twice, once to get the broad strokes and again to get the specifics. If anyone wants the approximate cooking temperatures and times here's my short hand as I understood it without the trim or slice parts:
Render 3-4 scoops tallow in smoke starting (at 200) while smoking with medium dirty smoke.
At about 4 hour mark, increase to 225 when bark is developing. 1.5 hours until almost black.
Protect "outie" areas with a little foil.
1 hr (6.5 total) then 250 for bark finish.
1.5 hrs (8 hr mark) until black with Jell-O fat.
Wrap with tallow poured over top.
Smoke about 4 hours more with fat side up.
Done with point at 200, flat at 205 or when probe slides in like softened butter. Finish whatever temp you need, about 250.
Rest in cooler or low oven 145 cool slowly over 8-14 hours.
Hope that saves a couple of you some time.
Just ordered the Reynolds Butcher Paper! Thanks for the Tips!
Spot on about the Reynolds butcher paper. Super easy and does a great job. Great work sir!
First full brisket getting cooked this weekend, thanks for your tips and tricks!
That Alex jones impression was legit.
Thank you for this video, I have even more confidence now for my brisket in July 4th!
Smoking my first brisket this weekend, intimidated but your videos have been helping me along. Your videos are awesome, thanks!
Great job! I love that your approach is ever-evolving.
brilliant video. thank you for the commitment to share all of this knowledge.
Holy SMOKES, my ears have smoke coming out of them with how much info is loaded in this video. Thanks Mr. Mad Scientist!
Thanks for the great video. A ton of great info from start to finish!
Great video ....always watch your videos and always giving out great info 👍
I cant thank you enough for these videos. I'm doing a Brisket for a company BBQ and it needs to be awesome. Really appreciate the expert knowledge.
Great video, I can't wait to follow this method on my next cook
Excellent video. Easy to follow. Thank you!!!
Great video, very informative and that impression was spot on.
Yessir! Get that brisket rolling! 🔥🔥🔥
28:28 - Wait, that was a weirdly good Alex Jones impression. Hehe 😆
Jeremy, thanks for hard work!
Love the bloopers! 🤣
Been following you for a long time, love the consolidated video. Great work Jeremy !
The Alex Jones impression was pretty good. Excellent video. Brisket is all about keeping it simple. Less is more. Great video.
Most excellent!
Great Video!! I'm glad you're finding what works!
Thank you for posting a video on my Birthday! Also, I appreciate you updating and revamping your brisket experiences. Thanks again!
Thanks man. Always fun and informative
Nicely done Jeremy. Very informative and mouth watering.
wow! great video. thank you!
Another great video. I like hearing the little tips and tweak that you have change on the new videos vs video s from a few years back.
Great video as always! One day I’ll get a real smoker but you’ve helped me raise my bbq game with a pellet smoker.
Wow that was great!
Great episode with a lot of helpful insights, also lover the Alex Jones impersonation!
Hands down your best brisket video to date. Cooking one right now following your video.
Frickin phenomenal information Jeremy! You da man! Thanks for making me a backyard bbq hero!
I like to watch this video each time I'm about to do a brisket just as a refresher. This is one of the best sources for all the information one needs to make really good barbecue.
Thanks for being so cool and giving away true master class info what I would think is trade secrets and explaining why, you make a good teacher. I am charged with cooking two briskets for my work next week and now I am sure I will make a home run thanks to you.
Videos are long but very well done…never got tired of watching a devoted expert sharing his vast experiences and knowledge!!!
Jeremy,
I have been watching you from the beginning. I appreciate you updating your techniques.
Keep the out takes with you and your wife. Putts a smile on my face and really makes it personal. Mahalo my brother.
Giving the examples of the different kinds of smoke is invaluable. Thank you!
I really enjoy watching your videos!! Very informative to make your smoking better and not wasting expensive meats!!
31:21 best part of this video :-), thanks Jeremy, great vid, feels like my BBQ journey is evolving with yours.
Thanks for the video , Jeremy, very informative
Always amazed...after watching tons of videos...you always help to learn something new!!! Thank you!
Just smoked my first brisket on my homemade smoker using your last brisket tips and I nailed it! Can't wait to use this new technique.
Thank you so much for this video; I love the tips and a lot of the bloopers; I will do my first brisket with your advice this Friday, 8th. in Guadalajara, Jalisco, for my family
I’ve used this video 5x now and it has changed everything. love the attention to detail and explaining why to do certain steps. The long rest is a pro tip. Nice work bud
Thanks brother. Great tips!
always love your videos, I've taken barbeque as a hobby and your channel has been so helpful. Making a brisket this weekend and trying to brush up so thank you for the videos!
This is pure therapy to watch thanks!
Awesome video, lots of tips to add to my cheat sheet
You r very detailed and definitely know what your doing . A lot of trials to get where you’re at. Thanks for sharing your knowledge