Brisket Battle: Franklin vs Traeger vs Weber | Mad Scientist BBQ
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- Опубликовано: 5 авг 2021
- The. Ultimate. Throwdown.
#Ad Today I fired up three different pits to see how their briskets compare in a blind taste test. All smokers used oak (pellets, chunks, or splits) and a simple salt and pepper rub. Wrapping in @reynoldsbrands Reynolds Kitchens® Pink Butcher Paper allowed these briskets to maintain bark and moisture. I love that the box comes with a built-in easy slide cutter that you could use with just one hand! Once these finished and had a nice, long rest, it was time to investigate how they came out. Blindfolded, we tasted each brisket. Check out the results! You may be surprised. #ReynoldsPartner
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Хобби
I'm using a base model Traeger that's a few years old now. I have yet to pull something off of it that didn't have great smoke flavor and a good bark on it. In most of these "competition" videos they're cooking with them in ways that I would consider a mistake - having made them myself of course. LOL
I paid 700 for it and it was some of the best money I have ever spent. After a little practice, my wife and I don't go out for steaks or BBQ anymore because we can't find any as good as we're making.
I'll put my Traeger up against anybody's offset or weber any day of the week and twice on Sunday.
You wanna do a video with me on it? We can do a cook-off and blind taste test.
What do you do for those results? I have an offset, but my brother has a Traeger and I’m trying to help him.
I’d also love how you do other cooks like steaks, chicken, ribs. He’s really busy and doesn’t always have the time to research it. I really appreciate your help!!
Pin of shame. 😆 But for real, I just bought a $1500 Traeger and while I love it as an outdoor grill, it really doesn’t smoke like an offset does. Not even close!
@@parisite99 not a pin of shame 😂 I genuinely want to do a test with someone who is an expert with a pellet grill so nobody can say I’m sandbagging non-offsets
@@benwagoner9741 what model Traeger, they are not all created equal and if you have any wind with the chimney models you’ll have uneven pit temperatures and loss of smoke. I set an empty Folgers coffee can on my Pro 34 and eventually drilled a hole in chimney cone cap and added a 10” piece of all thread to it. I added a threadsert in the middle of the coffee can too to adjust the smoke exhaust level. You really want to trim it so it’s not dumping so much of that good hot blue smoke.
Loved seeing Erika on the video!!! Great job Jeremy showing & describing how each cooker tasted in the end. And your neighbor was great also!!! You can't go wrong with a true stick burner!!!! Cheers brother!!!! Much love to you & Erika!
You're the best person
t-roy, man both of yall cook good ...
We love you t buddy!! Glad you started making videos again! You and Karen are an awesome couple
Love ya troy!
When she got them right you could tell he was like I’ve never loved you more than this exact moment 😂
Best comment award 🏆
LOL. I know id be excited if it was me
You’re not wrong
She is super impressive. She nailed it!
He was rendering as she was guessing
This video is your best yet. I loved how unscripted it felt and real when you were making your guesses. Also, bring her into the video more! Erica should be part of the taste testing too and stop hiding behind the camera! Team up! (It will make it more relatable for the ladies)
The wife is a real plus in this episode! Y’all are a cute couple!
Rh
@ANGRYWOLVES I’d have put smile in quotes 🤣
12:43 is my fast forward just to see the wife.
Keeper
@@trappedindc8678lol beautiful "smile"
This is probably your best video man. In terms of creativity, fun, and most importantly your personality really coming out makes it great. You seem really relaxed and comfortable with this video.
Traeger owner here. I don’t own and haven’t used any other smoker. I do spend several weeks a year in Dallas and am familiar with good brisket. You did this test just right Jeremy. I use the low temp for the first few hours, always cook fat cap down, and spritz sparingly only after several hours. For best results, I dry brine overnight in the fridge. I put the brisket on the traeger straight from the fridge at the coolest possible temperature. If I want a smokier flavor the charcoal pellets seems to add some flavor. I frequently blend pellet flavors trying to find the mix of flavor we like. Most often this has been a Texas and charcoal blend, or competition and charcoal blend. Never has my brisket compared exactly with exactly what I love in Texas, but it’s plenty good for me and my family and friends. The flavor is never quite “offset smokey” and the fat doesn’t render as perfect. that said, it’s the smoker I have and love it works well for many foods. Very well done video. Thank you for the wonderful education each week. Please keep up the great content. - Matt from Utah
You bring crayons and coloring books with your traeger?
@@replynotificationsdisabled not sure what you mean. I assume you mean it as some type of insult. God bless you anyway. The kids and I love coloring, painting, boating, hiking, biking, surfing, and recording music while we smoke brisket and many other foods. Art heals the soul, and allows for mental clarity. This helps prevent me from making unconstructive comments such as yours. Give the crayons a try, you’ll find you’re a happier person with less need to troll endlessly on RUclips.
@@mattdcall lulz
I always mix in some Lumberjack Charcoal/hickory pellets with whatever other type of “wood” I’m using on a long cook.
@@mattdcall I find comments like those from Teddy to be representative of a life lacking purpose. Why else would some make such a comment to somebody he doesn't know? And about a cooking tool no less! Utterly ridiculous.
Harry Soo, from last video he is an expert with WSM right?
Do a video with him!!
Compare offset vs wsm
This is a great idea!
I’ve used all of these style pits and I agree completely with these results. I built my own offset 10 years ago and all my friends and family borrow it so much, they use it more than I do. It’s the best way to bbq in my opinion.
Loved this video Jeremy! The interaction with the neighbor and then your wife at the end was superb.
Always love how informative yet simple your videos are, keep it going brother. 👍🏼
Great video! I have a Traeger Ironwood 650, my first smoker, and it's pretty much perfect for my family. My wife doesn't love a strong smoke flavour, so briskets with it are perfect for us. The super smoke function lets me pack a bit more smoke flavour in, which is handy. The hard part in my neck of the woods (Finland) is just getting my hands on quality meat to cook... And it's practically impossible to source tallow here so I'm going to have to make my own next time!
Convenience-wise: I sold my gas grill 6 months after getting the Traeger! I now grill everything with a touch of smoke, it's so versatile :)
I moved from a WSM to a Traeger Ironwood 650 this year and I think a lot of these comments miss the point. I’m really glad that some folks have 12 hours or more they can devote to tending fires in an offset or that it’s something they enjoy - but not all of us have that kind of time. The Traeger isn’t meant for those folks. It still produces damn good BBQ in a package that quite literally could not be more easy to manage. But if you go into it thinking you are going to get the same level of flavor as a stick burner I think you are just setting yourself up for disappointment.
Additionally, no idea why the door was leaking like that, throw some fire gasket tape around the door if it doesn’t have it already.
I think you nailed it. I have a Pit Boss, and while I love the ease and make some dang good BBQ on it, there are a few BBQ joints in-town that use stick burners that I can't compete with and hit up every now and then to remind myself of what really good BBQ is.
sums it up; can now have decent bbq on weeknights; and it beats 90% of bbq in my area (i am stuck in new England; all we have is bad Italian food, dunkin donuts and liquor stores)
I have the Ironwood 650 as well and couldn't be happier with it. I'm not doing any sort of competition cooking, just making tasty foods for friends and family.
The door leaked like that because the Traeger was made in China and uses thin steel. The door expands/contracts during the heating/cooling process because it isn't heavy duty enough to maintain the seal. This is why I have a Yoder YS-640.
@@richarddexter7641 well not apples to orange comparison at 2x cost price point.
Overall the timberline pro models have 16 gauge which isn't terrible at 1k mark.
Another great video, this one made me smile more, between the blindfolded cutting and your wife tasting it was just another informative video but fun at the same time. Well done to the both of you!
For the little subtle difference, I prefer my WSM. You didn’t mention the thousands of dollars difference nor the footprint of each. Thanks for the comparison.
Great content. For me, the WSM has performed perfectly using chunk mesquite on brisket. 3 good-sized chunks at each vent and one in the center, to pour your hot coals on, bringing the smoker up to temp.
I prefer to use 2 chunks hickory and 2 mesquite. You can't beat a wsm. You can pretty much set it and forget it for 8 hours or so before you really have to adjust anything. I love it
I always learn something from your videos. I have a Traeger 780 and it's great to pick up tips on the smoker that I have. Thank you for all that you do. By far the best RUclips channel to improve the quality of the bbq we're cooking. Thanks Jeremy!
Perfect timing for this video. I’ve smoked a bunch of briskets on my Weber kettle, but just got a GMG and doing a brisket on it for the first time tomorrow. I’ve seen other videos where they put the fat side down on a pellet smoker, but didn’t know why until now. Thanks Jeremy!
Brian
I cook my briskets,
Fat side down
14 hours at 180° (it will be around 165°)
Wrap
Kick pellet up to 300°
Pull when probe tender (203°-215°°, 2.5-3.5 hours)
Rest for at least 2 hours
Great video!!! Love the family affair thing happening. I had the WSM 22" and loved the flavor. Sold it for a Traeger PS and hated it due to lack of smoke flavor. If I have to buy an add-on tube to get more smoke then that tells me even Traeger had no confidence in their smoker. So, I then traded the Traeger to the guy I sold my WSM and never looked back.
Yes a good idea to finally get butcher paper in a store you can find without ordering a huge roll online and waiting for it to come in the mail.
I’m shocked it took this many years for Reynolds to capitalize on it.
@@rockford2981 Reynolds butcher paper 225 sq ft about $26 at Walmart. Regular roll of butcher paper 350 sq ft about $23 on Amazon.
@@CohibaIIIin reality, their selling point is the convenience. It’s just another box in my zip loc, aluminum foil drawer.
Is someone talking in non-Texan and I don't understand? HEB (the greatest grocery store in existence and almost only in Texas) started offering red butcher paper a couple of years ago...I'll admit the Reynold's wrap cutter is a nice addition though (and I'd probably pay for it).
@@bennattj I’ve been using the pink/red paper from HEB for years as well. Can’t recall the price but it’s way cheaper than the brisket.
As always, fantastic and fair video. I think your statement about hours of experience on each method is fair and transparent too. I cook on a Traeger and have made 50+ briskets and my cook method has evolved to give me the best results possible. I’m not saying better, just best possible for me and my guests.
I’m excited at the prospect of you doing more cooks on the Traeger on your channel but regardless, I will keep watching them all!
All around one of the best videos you have ever done. Informative ,practical, and very entertaining. Nice work
Man your wife got hands, was afraid for you when she started swinging! 😂 Really well done test, I've seen multiple "cooker vs cooker" test videos but this was the most organized and easiest one to watch that I have ever seen. RIP Kobe! 🙏
I love Kobe...beef
I currently only have an electric cabinet and a pellet grill. But on the 4th I got to use someone's offset and I did 2 pork butts. After cooking them and staying up all night I said I'd never do it again. After tasting the pork I said I want an offset. Best pork I've ever made. Smoke ring was crazy.
Dude every single one of your videos are perfect, thank you!
That was a great video, a lot of imsights into the choices and differences AND really entertaining!
Would love to see a Big Green Egg/kamado-style grill in this mix, please!
Excellent video, thank you!
That was good Jeremy, thanks.
You actually have the most interesting an exiting BBQ videos for BBQ Nerds. 👍 Cheers from Austria !
As always, great video! Great comparison of what most of us are using. Have a pellet cooker and like you said, super easy to use but did two briskets, one on it and one on my kamado and everyone preferred the Kamado brisket. I wasn't sure if I just made a mistake in cooking the brisket on the pellet smoker, this video confirmed my findings.
Top tier content, Jeremy. One of your best videos to date IMO!
Thanks!
@@MadScientistBBQ would you ever be interested in doin a reverse flow compared to a traditional offset sometime? I want to see if there’s a big difference in bark and over all finished product?
@@trentwatts8670 Or throw a ceramic smoker in the mix?
@@1983mojo1 I agree
So glad I got an Oklahoma Joe’s offset last year! I, too, enjoy the process and 3 out of 4 briskets have been very good. Interestingly the first and the 4th turned out to be the best. Salmon, chicken and ribs have all turned out great. Thanks for this comparison of smokers. I have shared it with other avid smokers.
What happened to the 1 out of 4 briskets?
I like that the Cali Mad BBQ Scientist knows his Central Texas BBQ joints. Wifey was wearing a Kreuz BBQ shirt. Too cool!!!
Thank you for the comparisons. Unique idea looking at the different fuel types. Thanks, George.
Offset forever! Stick burner for life...🔥🔥🔥
💯
I agree 100% that an offset is going to get the best result. I have both an offset and a traeger timberline. It took me a while tweaking my recipes and techniques but I have them really close in results now. When I have time I fire up the offset but nothing beats being able to throw on a brisket before bed, wrap it before going to work and having it done by noon and resting in the warming setting so I can eat it for dinner. Time is valuable and the pellet smokers really bring that convenience factor.
You are absolutely an awesome BBQ genius. Thanx for doing this as I have been pondering the very thing you are doing today.
So much effort put in!!! Love the work you both put in. From Australia 🇦🇺 👌🏽
The offset is more work to manage, but in my humble opinion, the flavor it produces is unbeatable.
Weber was handicapped in this showdown by using the 18" model instead of the full size 22" model. Despite being the same design, you'd be shocked how differently they cook. A full water pan is also a must with the WSM when cooking brisket in my experience, but Jeremy doesn't detail whether he was using water in this test. The WSM is the most challenging of these three to master IMO, but there's a reason why so many folks on the competition BBQ circuit use them . . . and why my neighbor is considering ditching his $1,200 Traeger for a $450 22" WSM after our brisket challenge a few weeks ago. :)
I just did my first brisket on my 18" and it blows my Traeger briskets out of the water. So much more smoke flavor and tenderness. Not to mention its fun to use.
I never use water in my wsm for any cook 😆
@@KenshinR1 RIP brisket. :(
@@TallTimbersUSA not many people use water in the pan anymore, but you do you
@@KenshinR1 What are you using, sand?
One of the better episodes on RUclips period be when it comes to comparison of smokers. Great job and thank you
Great selection of grills for the video and cooking technique! Quality content as usual!
The only thing this video shows is which smoker Jeremy is most skilled at using. Bring in Harry Soo and he would cook a brisket that is just as good or better using a weber smokey mountain. Jeremy is pro at offsets no doubt.
This comment... this is the one. Slap Yo Daddy, king of the wsm
You can only get so good with the WSM. The wood smolders… just can’t duplicate an offset quality in another cooker.
@@zmechy1456 absolutely but Harry competes with offsets and pellet smokers all the time and turns out legit top tier cooks and wins. Might not be the best example of bbq in general, but it does show the possibilities
I’ll be the first to say I love Harry and I have bought his merch. He’s fantastic, but competition brisket is much different than tradition barbecue. Put enough beef au jus and thinned out sauce on each slice and it will always taste great for a one bite comp. I’m just saying, not enough air is flowing through a WSM, or even a PBC (I have both and I cook on them often) but I’m telling you nothing beats an offset unless your into that slightly bitter flavor and less fat rendering… your call.
Can't argue with that. But I'd still love to see that video.
You and your wife are so cute! I cook with a pellet grill and I think a smoke tube is a must. When I retire I will upgrade to a offset. Thanks for all the great videos!
Brilliant video thanks Jeremy. There is a trend on gravity feds like masterbuilt and chargriller so comparing that against the offset or pellet would be cool. Thanks!
Loving your videos. Very helpful, thanks!
Would like to see your honest assessment on a Char-Griller gravity fed smoker compared to the regular stick burner. Basically started with charcoal and fill the gravity tube with chunks of wood.
You get good clean smoke doing that? I’ve found putting too much wood chunks in the hopper gives me bad smoke. I only put one or two in the hopper now and add chunks in the ash pan.
Love my Trager Pro 34. Not as high-tech as more expensive models, but love the results of my cooks.
Same. Less work than an offset and still get great flavor. I just use the smoke setting for 8hrs instead of 3 or 4 which I think is why he didn’t have as much flavor in the video
Love these comparisons with blind taste tests!
Awesome video, and explains a lot. A friend of mine has the Traeger, and I use a WSM build. It pretty much explains all the issues we've had with the Traeger and WSM in matching great BBQ. Time for an offset!
2 minutes in and wondering why the bowl under the bottom section of the Smokey Mountain is upside down? Pro tip from Harry Soo, who I saw in a recent Mad Scientist video, put a chunk or two of smoke wood under the middle a brisket to raise the center and pull in the sides to make a big one fit . The largest I've cooked in my 18" was #17.5 before trimming. Can't wait to see the final taste test on this one.
Didn't notice that
That was cute. When she got them all right you can actually see him fall in love with her all over again. Lol
great video seeing the real differences in the different types of smokers. best vid ive seen on this topic from any youtuber! i do have a pellet smoker as i am just a kid learning how to do some bbq but it was also nice to see how you were able to maximize smoke flavor on a pellet grill! i will definitely take these tips into consideration for my next brisket
Thanks. I've had a Weber for years but have been thinking about getting a pellet smoker. However, after watching your video. I'm now strongly leaning towards the offset, Franklin type. Gonna go check them out now.
I'm glad you tested out a WSM. I absolutely love mine. I think when you become more familiar with it you'll appreciate it for it's simplicity for cooking and finding that perfect smoke flavor. I did a 21lb Brisket on mine with 4 chunks of Hickory and it was phenomenal. I'm sure you'll come around on it, but you put it against a Franklin put. That's not a fair competition.
The WSM stacks up simply on value for performance. Its also a great starting point if you're not sure how serious you want to get.
I love my WSM to. Don’t have to do a lot of work to make great BBQ.
And yet Harry Soo wins awards and competitions using wsms. He must know some black belt bbq tricks.
@Hamilton Jones if your buying a WSM then you are paying double for the name and you are definitely interested in smoking but would likely lose your wife if you purchased the Franklin.
@Russyl Royer it's a completely different way of cooking than the back yard method!
Been using a 22" WSM for a couple years now, get some fantastic results, and you certainly can't beat it for value, but I really want to get an offset. Looking at the old country bbq brazos.
I've got a brazos coming in tjr next week or 2!
Got my brazos earlier this year, love the thing
I have one, and love it! Added the tel-tru thermometers, gasket sealer tape for the doors, and it does exactly what I want. Keep kicking around the idea of ordering a Moberg or a high end smoker, but for now my results are amazing. Right now me and my $399.00 smoker get better results than Bill Miller's (fast food barbecue) and Rudy's Country Store.
@@fishin4bogey perhaps you have a Pecos not Brazos. Of you got a Brazos for $399, please tell me where… :)
@@jonchines yup that noob has the Pecos model with 1/8 metal thickness.
The Brazos is 1/4 inch steel, that’s the difference and $999
This was really fun to watch. You two are so great together and refreshing to see.
I had a Weber style smoker years ago, but haven't used one for a long time. Recently we've discussed buying (or making) one. I was leaning towards a Traeger, but after watching so many of these with offsets, we've decided to make one. A friend is a fabricator who's never made one. He made me a parrilla (charcoal grill used for asados here), but smokers aren't common here at all (Chile). So we just bought a 5'5" long piece of 20" diameter pipe and some sheet metal to get started on an offset reverse flow. I'm pretty excited. We might return to the US this winter, but I'll be happy to bring this back with us if it works well.
You've been a big part of how I came up with the design. Hopefully the fabricator pulls it off and it'll work as well as yours!
Thanks for sharing your insights.
Excellent, excellent content. You experiment is well controlled. Very much appreciated!
I know you intentionally avoided using a smoke tube for the pellet grill but in all honesty, it is an absolute MUST for a pellet grill and makes a world of difference! Good job!
Where’s Harry? He should have been the one running the WSM. 😁
I was thinking the same thing 🤣
He would change his mind on wsm
@@Chilax probably. I have yet to have any bitterness in my smoke. I don’t know if it’s Harry’s wood under the coals technique I use but all the pork butts, hams and bacon I’ve smoked on there have been very good…nowhere near offputting smoke.
@@txfieros yeah they both think differently on how smoke is most effective. But Harry has the trophies so I go by his knowledge
Great to see the Mrs involved (suspect she's always bringing stuff together behind the scenes). Would love to see you tackle a vertical propane.
Great video. As a new sub binging all your vids and starting out (managed a passable brisket for the first time last week after 3 fails) your channel is an awesome help!
God it must be good to be Blake
Oooooh, shite! Here it is - have been waiting for this one for quite a while... Nice!
Why this channel doesn’t have a million subscribers baffles me. It’s the most informative and intuitive bbq channel on RUclips. By opinion of course.
Loved this video with taste test between you, your wife, and a neighbor. Very informative! Have a suggestion for a similar video. Can you do a blind taste test between a pellet grill, pellet grill with a smoking tube, and a stick burner. I have not been able to find a similar video on RUclips. Love your videos!
Have you ever done a video on smoke tubes or anything else to see if you can get a pellet smoker closer to an offset in terms of smoke???
I mentioned above, but specifically even different pellets can produce totally different results. Trager pellets are really for grilling, They are about 80% hard maple and 20% whatever the type says. Meant to burn cleanly and not so much to produce smoke. There are much better pellets available for smoking.
@@leonpalnau6839 in your experience, what pellets are best for smoking?
You know you have a winner when she can pick the right grill.
Another great video. You’ve got the best brisket content out there, hands down. Thanks for the great info!
Thank you Jeremy for this video. Brother you did your thing on this. Really cool of you to show this with the 3 different smokers. I’m a Weber Smokey mountain owner. That’s my smoker by far.
I love this and I'm so glad you did this but I want someone to just feed me fork fulls of smoked brisket.
That specific WSM looks like one of the smaller options. The WSM 22 is the way to go if you want a ceramic smoker, and it's no more than half the price of Komado Joe or Big Green Egg.
The WSM is nowhere near a ceramic smoker man.....it's kind of the same shape that's about it. Ceramics retain heat and moisture like nothing on the planet, they also seal INCREDIBLY well. Also they'll last you a lifetime as they wont rust
This is such a great video. I own a MAK pellet grill and 2 of the WSM type (charcoal with wood chunks). I've never used an offset but my Franklin smoker is supposed to be completed and shipped this month. I really appreciate the insight you give in this comparison. I didn't think I could get more excited about getting the Franklin offset, but this video turns my anticipation up even more now.
Where and how much does it cost to buy a Franklin offset?
Thanks for the paper update. I'm glad the tests came out the way they did. I use a wsm. I've always thought a good offset would be better but I just don't have the time. That said my weber brisket machine has turned out some great meat but I always do fat side down. I understand the concept of having it on top in a wsm and was going to try it at some point but now I think I'll stick with what I do.
Have you ever used an Ugly Drum Smoker? Curious how it would compare to the other smokers that your using. Your videos are very helpful and I appreciate what you've put out, thanks. I've currently built 2 UDS and have one more to go, love cooking on them and they produce amazing food!!
Looking forward to your next video!!
Ugly drum smokers are good for beginners but you could easily over smoke the meat and it's hell to get the temperature to drop if you get a huge temperature Spike.
I have both a uds and a 125 gallon offset. The uds makes it easy to make good brisket(FWIW a uds will make the best homemade bacon you've ever had) but you have to know when to wrap it to prevent over smoking it with the dirty-ish smoke they typically produce compared to a hot burning offset. Use only lump charcoal and a handful of wood...or learn the hard way. A heavy well built offset will make far superior brisket, not even real close imo. You have to use well seasoned wood and learn how to maintain the fire to get the right burn. Once you figure this out you cannot over smoke the meat.
@@alkalk8938 thanks AL I tried cooking a point last weekend and over cooked it. I tried smoking at 250° but I was struggling getting drum to run under 300°. Yes I only use lump and I don't get a good smoke but that's okay my wife doesn't care for smoke food so it's a happy medium.
Love having the wife involved!
Crushing, loved watching this channel grow!
I think you hit the nail on the head with the fact of your experience being a factor in the cooks as well
Fair to assume the Traeger was run at 165 for 3 hours and 200 until IT was 205ish? Was super smoke available on this model?
Did you use charcoal or lump charcoal on the WSM? I switched from charcoal to lump charcoal. It was a complete game changer. In particular royal oak or b&b. Because it's already burnt wood you get more of that offset flavor.
I love B&B lump
Love your vids, the research and details, thanks for the hard work!
I appreciate that!
Absolutely love your videos! You are part of a small handful of go to videos when I want to do smoking right. Thank you
So, I'm wondering what charcoal you used in the WSM. I cook on one all the time, and looking at what you ended up with is very different from what I do. Straight lump can be OK, but I always get temp swings. Traditional charcoal gives an odd flavor. Hardwood briquets do a much better job of keeping temp, and give the blue smoke you see. I almost always use a mix of chunks, but Pecan/Apple/Cherry you can be a bit aggressive with safely. Also, I go fat down on the WSM. Heat source is below, so the fat renders differently and you get a better ring. I would love to know the actual methodology you used on the WSM.
Also, your channel has improved my brisket game immensely, so thank you.
Believe that the fat side down on the WSM would cause all of the fat rendering to fall into the bottom of the smoker rather than melt into the brisket with fat side up. Just sayin
Agree about the briquettes for sure. But not for fat side down. The top and sides receives more heat.
Finally she's not afraid to be on camera!
Wow,, well done guys..Always a pleasure to watch and learn..♨️👍
Great work man. Appreciate this.
There is a little user error here. I have used WSM and offsets and can usually get a WSM really close to an offset in terms of smoke flavor. Getting the texture and fat to render is likely a result of temp. I run both at 275. Also on WSM you dont get enough air flow without a fan/thermostat combo. I think the trick on the WSM is to run it with the snake method for 4 hours and then reset the charcoal snake and run it again for 4 hours. You want to add just enough charcoal that the fan is going the whole time. The other thing is that you actually want to get your wood to fire up and give you primary and secondary combustion. The trick to doing this without running the fire too hot is to use less charcoal.
Agree. I run my WSM at ~250 temp using snake method and full water pan personally. I have found that if you run it at ~225, you don’t get as great of fat render or bark on the brisket. The higher temps work here on the WSM
@@Camel_Carpaccio The other thing I was thinking about is that on an offset I run a mix of post oak and pecan with charcoal to get things going. On a WSM I just run pecan and charcoal because you are using so much less wood so you want to go with woods with stronger flavor.
@@BigJawnMize fat up or down?
@@Camel_Carpaccio can I ask fat up or down?
@@petergriffinson1907 Fat up has worked great for me personally and is what I always do.
Awesome video!! Would love to see you do the same blind taste test, but have someone else smoke 3 briskets on 3 pits of their choice, without letting you know what pits were used. Then, you can choose the best smoked brisket and try to guess on which pit it was smoked on.
Great video! I was waiting for you to do this comparison!
What coal did you use in the Weber? You mentioned a different flavor, wonder if that's where it's coming from. I use FOGO super premium and it burns super clean.
For the WSM, I found using 1/2 regular Kingsford, 1/2 B&B, and then a few blocks of your favorite wood on top works great.
Lol you almost caught some aggressive punches there while blind folded
😂
watching these always makes me SOO hungry, i can't smoke things because i have no patience, but i sure as heck do appreciate other people's abilities to do this
Awesome video and experiment! As a follow-up, it would be interesting to do the Traeger again with the smoke tube you mentioned, and do the Weber again but maybe with fat side down since it has that exhaust vent at the top.
@MadScientistBBQ
Great video. I love my WSM but would happily swap it for the Franklin! After seeing the video reviews you did on the Franklin…I’m sold. Question: what is your 12 hour rest process? Do you mind sharing a few details on how you like to rest the brisket that long? Thanks!!!
ruclips.net/video/qsCVMmmNRec/видео.html
@@CohibaIII Thanks!
A true craftsman I appreciate your videos!!!
Lmao! Great honest video! Thanks again @madscientist for the laughs :)
IMO, best pellet technique is 230F, uncovered the whole way - no wrap. Spray with 50-50 ACV and apple juice once an hour starting when brisket is around 120. The smoke flavor and bark develops later in the cook on pellet and you need to leave it uncovered. Takes around 12 hours uncovered on my camp chef. I was always disappointed with the smoke flavor on my pellet smoker with brisket until I stopped wrapping. Also - pellet choice is important! Blend in a bit of mesquite if you want a stronger smoke flavor.
Pro tip for the pellet smoker: use high temp bbq gasket sealer for the lid to keep that smoke in.
I believe somewhere in the past you've made reference to how keen your wife's sense of taste is, and with this test she was absolutely spot on. Great test and you actually gave the Trager a handicap to begin with, right to the end we didn't know the winner,......although we kinda knew all along the trophy was going to the offset. Long live the offset, the one requiring attention to detail, the effort always pays out in the end. Nice comfy yard
Too Freaking entertaining! Great content! Love your enthusiasm for barbecue!
I cook on the WSM mostly. I have an 18 and a 22. I’ve never cooked brisket on the 18 though. I’m surprised you got it to fit! I’ve also smoked a brisket on a Weber Kettle. Love it!
Yeah the 22 would have to be better for brisket. When I went to Home Depot they only had the 18 in stock
@@MadScientistBBQ I gotta get an offset!
Last brisket I did on my 18" was one my wife picked up at Costco. It was about 18+ lbs so I ended up having to trim several inches off the flat. It was actually pretty nice to have a second "mini" brisket (that was done pretty quickly) to snack on while the rest of it finished up.
I’ve done it on the 18 many times too. The best briskets I’ve made were on it. Good job yall
@@YummyPork when I have a brisket too big for the 18, I trim some off and make burnt ends with that part