Will This Brisket Method Take Over BBQ? 🔥
HTML-код
- Опубликовано: 24 сен 2024
- You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0924...
------------------------------------------
Get your own Mad Scientist BBQ Solution Offset Smoker: madscientistbb...
MORE MAD SCIENTIST BBQ:
Instagram • / madscientistbbq
Patreon • / madscientistbbq
X • / madscientistbbq
Facebook • / madscientistbbq
------------------------------------------
My favorite thermometer:
Thermapen One • www.avantlink....
------------------------------------------
MY AMAZON FAVORITES:
All in one spot: www.amazon.com...
Black Nitrile Gloves • amzn.to/3SReUe5
Cotton Glove Liners • amzn.to/419NP8d
Food surface sanitizer • amzn.to/47QEyE7
Fire cups • thebbqhq.com/p...
Warmer Option 1 • amzn.to/40UJMwf
Warmer Option 2 • amzn.to/46xU6LP
Knife sharpener • amzn.to/3RebWPx
Trimming/boning knife • amzn.to/3uxQhcj
Slicing knife • amzn.to/3GdDPkz
Fly zapper • amzn.to/4c5qRD0
------------------------------------------
Please email info@madscientistbbq.com for business inquiries.
Filmed and edited by Erica Yoder / mrs.madscientistbbq
Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more free content like this for you guys.
Check out the Carbon Steel Collection and Made In’s other cookware being using my link to save on your order - madein.cc/0924-madscientist10
You are wrong. I can always taste the lighter fluid. It might be my taste bud genetics.
@@johnpollard744dude. Chill. This guy is buying and ruining briskets so you don’t have to.
I think your exhaust fan contributed to your smoker airflow, likely leading to a faster/hotter fire. I'll never use matchlight. Thanks. Keep up the fun work!
no matchlight for me either
Definitely thought same thing... that was supercharging the air draw.
Yup I had this same thought as soon as I saw it. That’s smoke was moving very fast and the fan looks only like 2 feet away from the top of the smokestack
The match light is a recipe for disaster. I dont even know why you would bother with it. Regular charcoal will keep lit that long with the minion method easy.
The exhaust fan changed everything.
I really liked the fact that you had both tries in the same video.
Do this with my pellet grill. Set it at 180, start at midnight get up around 8 and turn up the temp then finish off like normal. Usually pull off around noon and rest until dinner. Works great.
I have a Kamado Joe, but I'm seriously considering a pellet smoker for brisket and ribs. My KJ doesn't have a ton of room for multiple racks. But it's an amazing charcoal grill.
@@biffjohnson2076 if money isn't an issue, go yoder or recteq. if you're on a budget, go pitboss or louisiana, or any of the many other ones in the same price point. avoid Traeger.
I also have a pellet smoker (Pit Boss), and do very similar. I start the cook 24 hours before eating time, throw it in while the smoker is cold, then give it at least 8 hours at 180F. When I'm happy with the color, I bring the temp up to finish the cook. I finish unwrapped, then when it's done I wrap with tallow/foil, and hold at 140F until eating time. This method has always given me the best results for backyard brisket.
I appreciate your honesty instead of all these other food bloggers saying that everything is life-changing
The fan pulling the smoke increased the temperature.
Don't use the matchlight. Use regular charcoal, and use something like tumbleweeds to light it. As some have pointed out, the exhaust fan may have increased draw, raising temps a bit more than expected. I do a similar method, but I lay a bed of charcoal, then add a single split every 3/4 to 1 hour, keeping temps about 200F. It might take longer, but my friends and family love it, and that's what it is about for me.
cooper does this because he hates cooking briskets, so if he can sleep for part of the process he's all for it 😂 but man, his brisket is the best cooked brisket I've ever had. Texture was perfect every day I was there 💯
You should do a Bar A BBQ Brisket on your channel like you did the ribs and turkey.
Ant the man🙌
@@mikaelwartooth3600 I’m planning on it! It’ll be a part of the 5 things I learned at Bar A BBQ similar to the Goldees vid I put out a month or so ago. I’m working on Moos right now, it’ll be out on Thursday
I started doing this method on my 1975t.
The key to doing it on a smaller offset is to only do the cold smoke for the first four hours.
Also, start with a chimney of already lit charcoal, then make your bundle fire.
I shut my damper down halfway, and the firebox door completely closed with the firebox damper barely open.
I roll the cold smoke around 175-195 degrees for 4 hours, then I ramp up the pit to 275 and finish it off Goldees style.
I do the same on my 1975. Start everything cold and work my way up to 250-275
Snake method with NON matchlight charcoal on a Weber Kettle is still a great way to "Set and forget" with smaller briskets.
I mean isn’t this just the pellet grill method on an offset? Pellet grill folk will run at 180-200 for 8-10 hours overnight before increasing temps to go for a heavier smoke.
I appreciate the honest review and showing your failures!
Yep been doing this on my pitboss with brisket and pork butt forever. Works every time😊
You’ll get a heavier smoke at lower temps on a pellet grill. Higher temps burn cleaner.
2 things:
1. match light. Don't need it. Regular charcoal burquetts(sp) would work.
2. I would recommend using post oak instead of pecan.
I think he did the match light to try and mimic exactly what Bar A does. At least that's how I understoond it.
did I miss him saying he used pecan?
I used pecan on my last brisket cook and was not impressed...back to oak
Different woods not only have different flavors, but also some taste better or worse depending on the temperature and density of smoke. I feel like that might have been an issue that he says pecan is his favorite wood to smoke with but maybe oak works better at those low temperatures. Worth a try to do it with different wood for sure
Do you think that exhaust fan you had going drew the smoke through the smoker at a faster pace than intended and thats why the temp may have gotten too hot?
If the fan was literally on the stack maybe, but it's away at a 90° angle, it rerouted the smoke but didn't pull it from deep in the smoker
@@thenomenclature7243 Doesn't matter. It would have affected airflow.
My first thought had to be adding extra draw
Smoke throughout the day and long rest in the oven over night til you're ready to eat. A little more hands on but no crazy schedule needed
Lost me at matchlight charcoal. I think I can light the charcoal another way and still run this method.. maybe.
Matchlight makes your food taste like TRASH!
I was going to write the exact same thing. I couldn’t watch after that.
Jirby and Goldees have both used match light. Not an issue
And yeah on a pit that size I probably would not use matchlight lol
@@crushingbelialI saw many bags of match light when I was snooping around at goldees lol
Love that I get to watch this on my smoker. Highly recommend The Solution for those that are interested
Jirby at Goldee's starts with a cold pit when he loads up his pits with brisket, closes the pit doors, throws in splits in the fire box, sprays the splits with lighter fluid, might have paper in there too, then fires up the pit. ....I heard some say Goldee's is pretty good. LOL
I think he's 🧢 about the way he lights his fires, only does that on RUclips
@@thenomenclature7243 I've been to Goldee's multiple times. They dont mind people asking to see the pits and have been back around them. they definitely do it the same way as on youtube. If it works it works.
I tried this on my backyard offset. I only left it for 5hrs because that’s how long I was gone for. I probably had half the splits you had maybe 6 thick ones. Temp was 150ish when I came home. I used 2 chimneys of fogo lump as my base. It turned out great for me…caveat that my palate might not be sensitive if it was a bit acrid but I was very happy.
This technique is a lot like using an Ugly Drum, Komodo Joe, Big Green Egg, or an Acorn for a low and slow. The only real difference is that it's a horizontal cook, instead of a vetical cook with coals directly below the meat.
I’m curious if your exhaust fan is causing too much draw causing the fire to get too hot. I’ve done the basket method with lump coal. Start a corner with a tumble weed and put some splits on top. No chemical taste from match light and lasts 8-10 hrs
I have a 500 gallon offset. I’m going to try this. Sitting next to it for 12-14 hours always makes for a long day.
Ya lost me at Lighter Fluid. All you need is a Snake and Wood Chunks on a Weber 22".
he’s recreating a method a popular restaurant does. That restaurant doesn’t use a Weber kettle🙄
i actually helped Al & Nick film that video at Bar-A-BBQ
I have actually done essentially this method. Granted, it was a 200-gallon tank conversion offset. But, I used the match light much more sparingly mixed with lump coal under the split wood. The match light was essentially to get it to rapidly get something lit and it starts to ignight both the lump coal and the wood.
But I'm talking like 10 matchlight briquettes put next to each other, then lump on top of that to about the volume you put in the second time of the kingsford. (think almost like minion method) then stacked the split wood as you were.
It works every time.
Appreciate all you do for us backyard warriors
Thx for the time & effort put into this cook to help educate us!
That was creosote in your tank and pipe. That’s how chimney fires happen and people lose their homes.
Thanks for doing the experiments for us and showing the honest results 🙏
Appreciate the science behind what you do. Match like bad!!
Love seeing you experiment
The vent reminds me of myself when I hit the bong.
My best brisket ever was camping, I passed out😅😅, woke up at 8am, 150', lit more charcoal, brought pit back to 225, smoked additional 6 hours, amazing screw up. Total cook 17 hours
When I cold smoke, I use a hot plate and a cast iron skillet with wood chunks. Easy to control, no excess heat.
I think you pasted the cold smoke part. Usually I se that with tubes of pellets that smoke
Yes, I have tried that in my smoker (Texas original 36 Lunde Loaded) and my smoker has a propane starter so I don't use the charcoals I get a coal bed first with propane gas then I load up with wood splits turn off the gas and close the damper about 80% on the stack and in front damper on the door about 60%. because it has door dampers it keeps the fire burning with oversmoke and heat out the door. The temperature stays about 180 to 200 for 6 to 7 hours then I finish cooking 230 to 250 for 4 hours +/-before I rap with paper and tallow another 300 for 4 hours+/-. no chemicals and no burnt smoke flavor. Sorry, not a cold start.
I use a working fridge for cold smoking. It smokes at 40 f. I use a metal bowl with one piece of lump coal lit with a torcg in a bowl od sawdust of the wood i want. There is a fish tank air pump putting air on the coal and a 1/4" hole for spent gasses to get out. I can smoke cheese for a week if i want.
I’m been doing this for years with my pellet smoker. I season the brisket and set it to smoke without temperature for 10 hours. Then I just bring in the house and wrap. Finish the cook in the house in the oven for about 6-8 hrs at 190 degrees.
I've slept through every one of my briskets. I put it on for half a day, then put it in a double foil pan in case of leakage, cover it tight with a foil top & put it in a lowest setting on the oven. It's own juices of destroyed connective tissue renders it just right & tight.
Side note:
Daniel Boone was deterred form his normal hunting in order to build a fireplace. Passers by
woulder converse with him about the project. When asked... Do ya think she's gonna draw Dan? She's been drawin' from the first stone I'd set. Your the 3rd fool she's drawn today!
I did something similar to this with great results but i did use a camp chef pellet smoker and was able to cold smoke it around 125 using the wood box applying heavy smoke for 3 hrs then let it dry brine for 16 hrs then smoked it and had wonderful results
I don’t think it matters how much open the damper is, your exhaust fan is def pulling air though the smoker faster
I do the low and slow overnight on my pellet smoker 180 with a couple smoke tubes. Works great and no loss of sleep lol
My best briskets have been starting around noon-2pm. smoking until its time to wrap. maintain fire until midnight or so, then just leave the fire and go to bed. I do wrap them with foil though.
i did a low temp smoke on a lil chief for about 6 hours and then finished hot wrapped with tallow for another 2 hours and it was probably the juiciest brisket i have ever had. i probed it and juice shot out of it not exaggerating juice shot out of it about 2 feet high.
Oh brother you created a low pressure area at your smoke stack! That's going to give the head produced from thermal a super easy place to go therefore creating more flow at the fire!!
What about running it on a pellet smoker at low temp then bumping it up. Would be much easier to maintain that low temp
What the issue is here, is you started the fire with the brisket in the smoker. Never use match start charcoal!!! Just start a smaller fire and monitor the cook the whole way through. The amount of wood you put in there is ridicules for low smokn.
Like others have said, I am thinking that our exhaust van is causing a venturi effect and causing your stack to draft way faster than if there was no fan
Sweet Official Taste Tester shot on the first failed brisket!
Yeah - that was a really dirty smoke and high temp the first time. I think the only reason it works for them is that 1000 gal smoke chamber and they are also smoking multiple briskets and thus there is more surface area for the smoke to cover, which does affect the dynamics of the smoking environment. And at the end of the day, it looks like it turned out to be just as labor intensive as a regular smoke. I don't think I could ever get it to work on my small pit (Chargriller) - because I don't have that much control over the air flow and to keep from getting super dirty smoke I have to maintain a good coal base and put on small splits every 30 min. No sleep for me when I cook a brisket.
Expensive cut to mess around away from tried-and-true methods that work perfectly.
The exhaust fan definitely made it run hotter. See if you can make the area negative pressure naturally or at least more mildly. It seems like its outside though, so why not try it full rawdog with no fan?
love how every time he moves hear the leather apron creeking
Creosote!
Sure sounds like it......
Do you think this might work with a gravity fed smoker like what Masterbuilt has?
I used lighter fluid in my chimney starter but I used that matchlight charcoal because I was so excited to break in new smoker, I cooked a steak before the charcoal was ready and it wasn't good.
Some guy on RUclips nailed this with an Oklahoma Joe and and coconut coals 10hrs
Would love to see you smoke a brisket on a weber kettle. That’s definitely a more backyard approach imo
Oh NO....gotta use the Firecups 🔥
I think you should repeat this w/out match lite. There are loads of people who stack charcoal for long slow burns in Weber’s, and I’d wager you can repeat this method in an offset
I accidentally did this when I first started using an offset smoker. Temp too low for too long and very dirty smoke and it had the chemical over smoked taste.
Also, drop the lighter fluid briquettes. You could just as easily use lump. It’s really only there to start the huge stack of fire wood. Some large pieces of lump should burn nice and slow, like jealous Devil chunx.
i could tell by the way your gloves coming off the brisket sounded...like its sticky...that it has creosote build up on it
How about utilizing regular Kingsford charcoal with a different way to light at the beginning, maybe jealous devil coconut husk fire starters? No chemical smells in either product
Great reference to chuds looks good man thanks to all the bbqtubers i have got so much better results then i ever would have on my own. Keep up the good work.
You could do the same thing with pinwheels and charcoal without the match light, or you could cook the brisket as usual and then squirter lighter fluid all over for the taste your looking for.
Remember when motorized vents were having a minute? Maybe closed loop control over vent opening and cook chambers temperature would help. But dirty smoke? No bueno.
Kingsford makes a low and slow briquette that might work....no lighter fluid
Small amount of matchlight on elevated rack with regular lump charcoal on top, wood splits UNDER the charcoal. Embers fall onto wood igniting wood, burning charcoal super heats wood gasses for a clean smoke.
Can’t wait to see this! Keep up the videos! Awesome job!
Please try the cold smoke method using a pellet smoker.
I’m gonna try it, but I’m going to totally light the match light and get the coals nice and white before I stack my wood and put my meat on the grill.
Lump Charcoal part would be fine minus lighter fluid. I'd agree on exhaust fan probably assisted with air draw and higher temp. Now...could that be a lonestargrillz vertical offset smoker. Hmmmmm😊
I appreciate the honesty when the first attempt failed. We all have had that experience. Its how you learn sometimes by making mistakes or leaning form the mistakes of others. What do you learn from the youtube gambling videos that just show the jackpot wins?
That smoker has smoke creeping out everywhere.
How do you think lump charcoal would work wit the wood for the cold smoke
Maybe use a chimney to start the coals and no exhaust fan
Been doing this for a while
I think with 1k gallon smoker you've got miles for heat and smoke to dissipate a little before reaching the meat unlike the smoker your using which is a more direct method, and if using matchlight because thats all you have I would at least wait for the chemicals to burn off before putting the meat on or just use a pellet smoker.
Is it possible to keep the temps any lower? I was thinking that cold smoking would be lower than 180. Maybe more like below 150? When I’ve done sausage that has worked for me and typically I smoke sausage for 4 hours below 150.
Exactly what I was thinking. When cold smoking cheese, it is done well under 100 degrees. Not sure if that would be applicable for a big hunk of meat, but trying again around 75-90 degrees would probably yield a different result.
I wonder if this method would work with a pellet smoker that has a cool smoke setting
Have you tried it on a workhorse? Just curious since I would call the firebox semi insulated.
Got a smokai for the cold smoking.
I use mine all the time and cold smoke stuff first. It works perfect
I did lol when you first tasted it😂
Another great video,thanks for sharing and for the info.
creosote will accumulate on cool surfaces from a coolish wood fire.
Loved the video on bar-a and was thinking to myself I gotta see Jeremy try this before I do. Also will there be a turkey video this year?!
How about a video trying to emulate something similar on a pellet smoker?
Tar is a dark brown or black viscous liquid of hydrocarbons and free carbon, obtained from a wide variety of organic materials through destructive distillation. Tar can be produced from coal, wood, petroleum, or peat....
I wonder if you could soak briquettes in liquid tallow or some other oil in order to get the same effect rather than the lighter fluid infused briquettes? Or just just use lump charcoal. Interesting experiment though.
Would the low temperature work on a pellet smoker? Or would it put too much smoke on the brisket?
Probably work on a pellet grill
just an idea,
can you
cook a brisket on a weber for the first 3 hours so it gets smoke and then finish in a pellet grill.
I'm still learning a lot about bbq and enjoy your videos. What about a smoke tube or something similar to the snake method? I know they are typically used on pellet smokers and weber kettles, respectively, but could there be some crossover use here?
“key differences” says it all
Rant for another day…..agree
Could this technique work without using quick light (matchlight) charcoal?
Do you think this method could be done without match light charcoal ? Could regular charcoal work?
Where are you finding pecan in Kentucky at?
how would this method work on a pellet smoker? is It worth trying and doing?
Just what I was thinking.
I’ve seen and read from a number of pellet smoker users that they smoke below 200 for several hours to get a better smoke flavor. I think it is worth a shot.
I wonder if you could use untreated charcoal, but spray it down with vodka prior to lighting.
Obviously smaller splits are going to burn away faster than full size splits. Also, if you grill burger over briquettes that haven’t had enough time to burn off the lighter fluid, they will definitely taste like lighter fluid.