Brisket on the 500-Gallon Reverse Flow Meadow Creek
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- Опубликовано: 9 май 2019
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Take a shot every time he says "fat stack."
Death...
Really love your vids. I have a reverse flow that a friend & I built out of a 250 gal heating oil tank, We LOVE it. The smoke ring and bark are amazing.
Disappointed we didn’t see the taco seasoning :( I love your videos man always a good watch!
Slim
#bringbacktacoseasoning
Thanks for your information. I recently built a reverse smoker. Today is my first real run on it. It is a learning curve. I did notice I have to keep a much hotter fire than in my other smokers.
I'm sure you figured it out by now but if you build a big fire in the beginning and let it burn down to a nice bed of hot coals, that is where the most efficient heat comes from.
I really enjoy these, man! I bought my father a smoker last year for Father's Day and we absolutely love it! I subscribed a few months ago just for BBQ ideas.
SaiyaMan2011
Great. I’m working on some new content in the next few weeks
Awesome Video as always Jeremy. Thanks for the info. The smoke ring and moisture were on point. 😎🔥👍
Learn something new on fire management everytime I watch your videos. Thanks
Best time of the week
Great advice on the fire build with a reverse flow!
I'm excited for the updated fire video, the nerdy stuff included!
Jb Alexander
👍🏻👍🏻👍🏻👍🏻 coming up soon
Excellent video on fire management for that awesome smoker. The brisket looked perfect too. Thx
Joe's BBQ House
Thanks!
Great video Jeremy! Keep on bbqn
Man took your tip on the fire without the rack. Awesome results my home made reverse flow would run 225 with the fire blazing. Dropped it down on the bottom like you did and shes purring over 300 now. Incredible. Thanks
I own a barbecue food truck, and we use a Meadow Creek TS 250, the smoker one size down from the 500. It's a gorgeous piece of equipment and produces fantastic results for us. If you're thinking about a professional grade reverse flow offset, and dont quite need the monster, I'd recommend the 250 to anyone. You can add a third rack that expands the cooking area to more than 17 square feet, we've cooked big parties with it and had no issues. She holds temp like a champ, and with the door cracked and a good fire I can get her up to 350 easy to bake my deserts right in the smoker.
jon shivick
Awesome!
I would be happy with the 250 for backyard or events
I have a TS120PW which is one step down from the 250 and I love it. I use it for family events and just plain backyard cooking. It holds temp awesome. @jeremy - BTW reverse flows circulate air like a convection oven. That’s why your brisket was done faster. It’s science. 🤓😜
also, just discovered there's such a thing as brisket tacos..... gotta try this!! thanks for the video MSB!
What a smoker! Awesome cook man. Thanks for sharing...
Ian
👍🏻
Looks great! You do good work sir!
Videos are all great really appreciate them
Brett Christenson
Thanks!
From Québec Canada, i love your video 😁
Philippe L'heureux
Thanks!
I'm not even interested in gigantic offsets and I still wanted to watch you cook a brisket on that thing 😂 Nice cook! Smoke on 👉💨
-Jonathan
your brisket videos are awesome!! i have a oklahoma joe reverse flow smoker and im making my first brisket this weekend, should i switch my smoker to regular offset or you think reverse flow is a good option? and if so, do i place the point then on the left side of the smoker under the cooking grate exposed to the heat or under the baffle next to were the heat and smoke are coming out? Please let me know thanks man!
Great video. Nicely done
Thanks for helping me figure out the fire problem I’ve been having… a problem with it not getting hot fast enough
That line about christening the smoker with a bunch of pork killed me. 😂😂
Great job man!!
That looks delicious.
great job mate
Great video Jeremy!!
Trent Armstrong
Thanks!
Really enjoyed it.
I was raised in Moorpark (neighboring Simi Valley) and I never knew about this store! We live in MA now but I'll definitely check in when we visit the in laws.
I was wondering if you tried opening the flue into the warming chamber and using that as a vent or I keep a lower more even grate level draft through the chamber. I’m looking at buying one and am wondering the overall consistency throughout
U nailed it Brotha
“I thought about filling the smoker with pork...” 😂😂😂 That was funny man!!
Oh ya Jewish dietary restrictions are hilarious right
@@Bigdogspyke get over your mama, and lighten up! 😆
@@pooppy87
Grandmother*
Number 087311 Dachau
Luckily she lived.
@@Bigdogspyke you miss understood me. I mean forgive your mother for raising you to be a weak, whiny person and get over my humor, and go live your life.
@@pooppy87 Hitler said similar things about us ya know
Hi Jeremy. Tim here from Memphis. I'm wondering...when you smoke a brisket the day before, how do you cool it (to what temp?), hold it and reheat it the next day? Thanks
Heat your oven up to 300. Then scoop the juices and coagulated fat on top of it and rewrap it and cook until 165° internal. Let rest at least an hour before slicing. I learned that from a Franklin BBQ video and that’s how I do it for folks who buy from me. Then I can cook the day before and not have to stay up all night babysitting a smoker. Works great every time 🤙🏼
Dam bro u get me every time. Im off to get a brisket
tuff kiwi 👍🏻👍🏻👍🏻
Look's like a perfect Brisket💪💪👌👍👍greetings from Germany 😉
i know you are not from Toronto, but ever since finding you its been a curse. I NEED this brisket but i have no idea where to even begin looking for something quality in Canada
Reverse flow all the way. Once I went with one I won't go back.
What brand did you go with?
Those brisket very nice
Great job!
Hobie's Garage BBQ
Thanks!
Fat rendered beautifully. Really good result.
Pogba1
Thanks!
Mahalo for sharing 🤙🏽
Hey Jeremy love this video and your food always looks really good but im wondering if you could ev er do a video on how to clean your offset. im wondering because there are so many different videos and im not sure what the best way is or if there is a right or wrong way thank you and I love your videos
Sean Wooden
Great idea!
I have to comment on the "tending the fire" subject. I have a Lang 48" patio smoker and it's a champ!...1 stick of wood every 40-50 minutes (depending on the size of sticks your burning). No messing with the fire every 10 minutes like you were saying....that's just crazy. I will say the Lang reverse flow has taken my BBQ to a whole new level....dare I say "competition level BBQ"?
JrSVT
Awesome! My fatstack definitely requires a lot more fire maintenance. I burn A LOT of wood in that thibg
@@MadScientistBBQ there is lots of empty space to heat up and keep temps regular with the fat stack. My lil 24" x 48" cooking chamber is just right and there is still plenty of room for food. If you know anyone close that has a Lang you should see if you could try cooking on it....they're pretty nice rigs.
I had to stop watching your videos because I was finding myself picking a Prime brisket from Costco everytime I went there. My neighbors are really hating me...LOL! Great job, bro! This Texas girl approves!
Jeanette Armstrong
👍🏻
So is the bark and smoke flavor different enough to go back to standard offset? Any taste difference that makes it less traditional tasting bbq?
So would you go through more wood on Fat Stack or reverse flow? I'm going to guess Fat stack due to the air flow being stronger
That's the best looking brisket on youtube.
Great video!!!
rmcbreaty
Thanks!
@@MadScientistBBQ your videos are the reason i keep working on my offset skills, without throwing in the towel and buying a traeger or yoder!!
I want one of these.
Terrell Handy
They are pretty sweet
I think that door needs a redesign, great job on the brisket!
I lowered my wood grate on the 'Wichita for the same reason you mentioned, posted a mod video on how easy it was
Greenhorn BBQ & BEER
Nice!
Awesome video, I’m sure I’d be able to find somewhere if I looked hard enough but you don’t get bbq’s like THAT in the UK
Brothers Jackson Videos
Unfortunately I really have no clue about the options available in the uk
I have an Oklahoma Joe's Longhorn reverse flow. It's big enough for my needs but I want a giant one like you have! "That's what she said" ;)
Nice job ! Great information Jer. What's your opinion on the Kamado Big Joe? I'm waiting for mine to arrive from the company this week.
Brisket is one of my favorites! Love my stick burner!!
Keep up the great work !!
Brad ,
East coast, NJ
Brad Sabo
I don’t really have an opinion on them because I’ve never cooked on that style of smoker
thanks for another great video.today i have seen some great new vids by J.P. and Smokin Joe,but that brisket may be the best cook video for my Sunday watch list.BTW i learned long ago that you need good footwork when opening that door,the smoke is no joke and over time can hurt about as much as the lame comment below from a "glamourous" personage.i have had to do martial arts inspired evasive movements lol,and though i get caught significantly less than 10 years ago in October i got hit by a wall of smoke powered by the Santa Anas that left me with a tight chest for 2 hours and some slight ever lessening weezing for 3 more.All in a day's work lol.Like this fine video,enjoy your Sunday.
Wait, it was reheated? How did ya do the reheat?
Brother I just love watching your videos. Always very informative. Brisket looked amazing
simplemans BBQ
I appreciate it
I really really love that you pinned that one moron XD. Great great video, glad I found your channel, I've been binge watching all your stuff.
My man rocking a Transilvania t-shirt . Hell yeah!
Hello Mad Scientist! i was just wondering why dont people build 2 upright drum vertical smoker. thanks for the answer. :)
😎pretty neat👍
F150 next to the Smoker FTW!!!
Great brisket and also very helpful information. Now time to do a brisket on the fat stack to see the difference. Where to you buy your firewood from??
King Kielbasa
I have a wood supplier in the area who delivers a couple cords of wood at a time. For my little smoker I recommend bbq hq in Simi Valley or barbecues galore
How do you get the dark black color to finished brisket. When smoking with oak, I thought you get a smoked reddish color to the meat with a clear smoke coming out of the smoker.
Jeremy, great video, thanks! Quick question - how did you handle the brisket between pulling it off the smoker and cutting it for tacos? Rest time? Reheat? How? Thanks!!
keodark I pulled it. Let it come to room temp. Threw it in the fridge after wrapping it up and reheated the next morning in the oven. Pulled it out at 160 and put it in a cooler and took it to my friends place and sliced it up
There are backyard reverse flow smokers - Oklahoma Joe makes one, and I liked it. Have you looked at more down scale reverse flow smokers?
And in the meantime, the BBQ gods are crying because all the heat escaped from the oven.
Thanks for another great video. Do you still have the Old Country Over and Under smoker?
travelarmando
I do have access to it but I’m letting a buddy use it. There are only so many smokers I can use frequently enough to justify holding on to them
I understand that about having so many smokers. I’m getting rid of some myself. I’ll probably just end up with a couple of Horizon smokers. Anyway keep up the good work. I enjoy your videos.
The deckle fat rendered rlly nice. Makes me hungry
Jeremy...let me buy that apron off you! 👍🏼 Thing is sweet!!
Jean S at this point, I think I’ll eat the apron. That sucker has to have some BBQ flavor 😂😂😂
Jean S the Amish have a great spring. It’s 300 but great quality
Side note, I'm in a VERY windy area of the country. Do those doors have any chance of getting blown closed? It seems like they are really vertical on video.
Jb Alexander
I would guess that it is quite possible with strong winds
Did you just let it rest wrapped overnight, or did you reheat to serve in the tacos the next day?
Dion Bellemare
Reheated before serving the next day
Can you do a blind taste test vs the traditional offset
What type of kosher event were you cooking? Authentic kosher bbq is a rare treat (as expensive as it may be)!
What kind of brush do you recommend when cleaning the grates?
Tim Martinez
I use a huge brush that’s actually meant for pizza ovens
Now do a review of a LSG smoker. That would be awesome!
Adam Conley
If they’ll send me one, I’d be happy to
Where are you sourcing your wood? I grew in KC and moved to Los Angeles, and from what I've gathered stick smokers out here are not very economical. As an aside, I'm in the market for a rec-tec due to convenience and cost to cook, but at some point I want to make the move to stick.
This was a cool smoker but are you ever going to cook again on your gravity fed smoker?
I see the 🔥 when do you add wood with out making dirt smoke 💨
What wood are you burning? Also where would normally get or purchase your woos. I'm from Cali as well but not the same area been practicing smokeing. Thanks for the info.
Just saw another video haha pecan is your favorite. So where do get the logs ? Or how does one buy logs
Tonka Lopez if you’re here in SoCal we have a good selection of wood.
@@TheBBQHQ ty will look you guys up
That brisket twerk at 15:19 could be featured in rap videos!
You did tacos the next day with that brisket. How reheating a brisket affects the final experience? It dries out a little, or gets a little tough?
Thanks for showing the fire management portion ¡ it’s such an important part of the cook imo it should be in every video. Even if it’s just some b roll of the fire
Do you prefer reverse flow more that the fat stack?
Do you have any experience with Lang’s? If so what are your thoughts? Thanks man...
James Barrett
Never tried them. I’d be interested in giving it a shot though
Question....how did you reheat the brisket the next day?
Cover it with butcher paper with some tabs of butter or beef tallow on the top of it, put it in the oven set at 275°f with a water pan, heat until it reaches 165°f, let rest until 140°f
I’m curious why you think you had less smoke flavor from the RF Vs your DF
So once again where did you get that really kool bbq apron
Go to the 1:40 mark in this video and you'll see it! ruclips.net/video/gR21w34ghUA/видео.html
Could you comment on whether the Meadow Creek used more or less wood than your Fatstack would? I see conflicting info online, some people claiming a reverse flow like a Lang or Meadow Creek is really efficient and uses less wood, then lots of people saying reverse flows use more wood.
Did you go to Transy in Lexington?!!
Brisket Tacos 🥰🥰🥰🤤
The trend on the competition circuit and among RUclips creators is to do hot and fast briskets. Any plans to try one or are you sticking to low and slow?
Love Meadow Creek products in one of your videos I see that fatstack copy Meadow Creek chicken cooker those particular cookers cook better with the door closed and vents halfway
Cool video but I have to ask what are they filming?
alslaitini1
Some movie
How can I get this exact same set up ?
Hey Jeremy, I'm on the westside in LA. Where are you getting your briskets and general meat from?
Lawrence Wyatt
I have a meat supplier but the minimum monthly order is thousands of dollars. Probably too much for most people. When doing videos a lot of times I just go to Costco because that is what most people can access
@@MadScientistBBQ No Costco membership so I'll have to stick with mail order for better quality meat. Thanks for taking the time to reply. Keep up the great videos man and hope you'll make it down to my neck of the woods some day for a popup/event.
Lawrence Wyatt we sell the top quality meat at our shop. A few varieties of Briskets, plate ribs, you name it, we can get it. Well worth the trip and stocking up.
The BBQ HQ
I didn’t know that!
@@TheBBQHQ Great to know, thanks.
How did you store it overnight and reheat it?
Josh Haywood09
Let it cool and store wrapped in fridge before reheating the following day
lowes or its HD has shovels with yellow metal handles
Was the kosher brisket for Howard Wolowitz?