I injected STEAM in my OFFSET SMOKER and made the BEST BRISKET EVER
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- Опубликовано: 6 фев 2025
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Man you’re killing it with the experiments!! Thank you for your service sir.
Thanks man!
Man I can’t thank you enough. I tried the long hold method and it’s the best brisket I’ve ever done! As a food truck business I have to stay a step a head of the competition. No one in my county is doing this. This just made me five steps ahead of everyone else! Thanks bud!
My favorite BBQ/brisket channel!
Thank you for going out of your way to do these experiments for us!
Thanks for watching!
I feel like I've seen just about every brisket video on youtube but this is one of the best! I think you are spot on with the humidity and altitude. Now were going to see this take off, now start paying attention to the barometric pressures and moon phases lol!
This video is potentially revolutionary.
Just a thought…why steam? Seems like you just need moisture, not necessarily warm/hot moisture. What about finding a nozzle that will turn water pressure into mist (like ones you see setup in summer time to walk under to cool off) but can withstand the heat of the cook chamber, so that you can simply connect it to a hose for constant mist inside the cooker?
This is a great video Steve. Love your experiments. Keep up the great ideas
Yes theoretically one of those vaporizer/atomizer nozzles should work
I feel like using cool water vapor would probably inhibit the temperature is
in the cooking chamber, wouldn't it? Seems like you would have to burn a hotter fire in the firebox to be able to offset the decrease in temperature from the cool water vapor.
Perhaps. In the offset that may be a negative thing with as smoky as he said it came out already.
In a pellet smoker that lacks smoke flavor to begin with though burning a bit more inefficiently could be a good thing to add more smoke in the cook chamber.
That's a good point!
First off Steve thank you for all your experiments. I think you are extremely underrated on RUclips.
This experiment answers some thoughts I’ve had. The throat on my 250 offset is up high and I keep my drain closed and add 5 gallons of water to the bottom before a cook. This water boils during the whole cook. My briskets get super dark and have great smoke flavor. My next pits will probably end up getting a water bath built into the fire box as the water bath on the bottom of the pit contributes to cooler under grate temps (I think) which makes my cooks take like 16 hrs when the pit is fully loaded. Anyway keep it up brother. I appreciate the content. 🤘
Nice! Yea it would be nice to have the water mix with the hot air before it enters the cook chamber
Hi Steve, great video!! Did you measure or would you have an idea what the relative humidity was using the steamer wand? I am doing some tests on alternatives and would be great to have a target relative humidity. Thanks in advance !
It's very high. I don't measure RH though because it's not really relevant. Wet bulb is what matters. I think my wet bulb temp went up to around 190 at one point. Usually it's at 130 during a normal smoke.
@@SmokeTrailsBBQ Steve, thanks so much for response, that's good feedback , thanks so much!
This was amazing! Almost revolutionary! I sincerely hope no one steals your idea and makes billions from it.
Hey Steve, I started adding a water pan to my BGE. The brisket is cooked using SDBBQ’s double indirect method. It’s raised away from the heat using a ps woo from the ceramic grill store. The brisket sits above the water pan. It’s cooked at 225 to start and 275 to end no wrapping until the long hold. The last two briskets have been most especially the flat.
Water pan for the win!
Mike do you cook your brisket fat side up or down in the BGE?
You said in the video that a link to your Sous Vide Holding Chest and the steam cleaner would be in the description, but I am not seeing them. Not sure if you missed that or if I am. I really appreciate your scientific approach to smoking and it looks like you have made a huge discovery here! Thanks again!
I can’t see it either
Yeah I can't see it either
@@fred1462 Hapyvergo-Pressure-Handheld-Portable-Detailing
@@redgizmo8295 Hapyvergo-Pressure-Handheld-Portable-Detailing
These experiments are why this is hands down the best bbq channel on youtube. Well done!
Thank you man!
Well I ordered the steamer last night on Amazon from your site i hope you get something from it,, I believe you are onto something your brisket sure looked great.. you sure sold me thanks for the information..
This something I been wanting to trial for years!!! Fantastic video!!!
I have been wanting to setup spray nozzles with high heat resistant water tubing to either fog or have set automatic spray onto my brisket without disrupting the cooking chamber.
Something like an atomizer/mister nozzle attached to a copper tube then a hose could work.
I've been smoking bbq for a very long time & have won many bbq contests back in the day and have even judged some contests with as many as 25 teams and that taught me that their was 25 diffirent teams that all had different bbq. I truly believe that we can always continue to learn, and I greatly appreciate all your experiments. Keep up the great work. BTW- maybe look into getting in contact with a bbq pit manufacturer on this!! There are many down here in Houston.
Thanks! For sure always some new innovation
Steve, I tried your method on my pellet grill overnight/today and got the darkest color ever and I can finally taste the smoke. I bought the same steamer but ran it a little differently. For the first few hrs I cycled it 1-min on, 5-min off. That period required refilling every 2 hrs. But my brisket wasn't as moist as yours so I went to 2-min on, 5-min off which did the trick! My technique is more like hyper-spritzing than steaming but requires a little less refilling. Thank you so much for your work! I can't (couldn't) wait to see your pellet grill test.
Next, I'm trying a misting system. I ordered some .006" stainless nozzles and an inline filter. I'll fabricate the manifold from copper tubing. I'll use a sprinkler valve to cycle it. I loved the results of the steamer but don't want to be tied to refilling it every hour.
Let me know how it goes!
That's awesome!
I'm still collecting parts but this is definitely happening. I've settled on a low pressure nozzle from an inexpensive Orbit kit. I added a $12 inline filter and I'm waiting on a dishwasher solenoid valve so that I can pulse it with a smart plug, like I did with the steamer. My goal is a system that doesn't require 30 or 60 minute attention to let me sleep through the long part of the cook. I'm glad you are interested and I hope to give you some good information for your next iteration of this method.
@@davidr8895 Sounds awesome! keep me updated!
Also being from Calgary I am excited to try this. I am rigging up my humidifier to a tube then to my kids stainless steel straw. I hope it works.
i think you can extend the pickup on these if you take off the resevoir and fight the right size tubing
Maybe!
I reheat my brisket leftovers in a gentle steamer and get very good results--stands to reason that saturated heat would help with the cook in the first place. I'm going to do one on a rainy day and see what I get.
Best and most educational bbq channel on RUclips.
I wonder if simply adding boiling water to your water pan periodically would achieve similar results without drilling and steaming?? 🤔🤔🤔
Would a room humidifier with a high heat silicone tube attached and fed into the smoker work to inject moisture?
If you hooked up any method you choose to a an inkbird humidity controlled plugs, you could basically set it to a desired % and the controlled plug would turn it on and off
I'm trying this on my pellet smoker tomorrow! A reptile 4L capacity humidifier with silicon tube through the temp probe hole.
@Henry Le I am interested to hear how this works. I was already considering it for introducing humidity for sausage making
Have had similar results using a water pan with boiling water (so that it gives steam rather than just be a heat sink) in a BGE. Specifically, the flavor is much smokier. I actually make a choice to use the water pan - or not - depending on the guests who will be eating the brisket. If they’re not huge fans of smoke, I’ll leave it out and spritz more. I will say the smoke flavor is almost “creosote” like with the water pan. I think more of the smoke particulate adheres to the surface, as you said. The shortened cook time is really nice, though.
WOW. New avenue to pursue.
Now we need a digital recording hydrometer and make extensive testing to find a refined amount
of humidity to properly perform this.
Thanks for all the testing me brother.
Cheers Mac
this was an awesome video, keep up the great work. i live 4 hours north from you , so this video helped in a big way.
Definitely want to see this done again! Across different smokers too, could this help the pellet grill folk? The Masterbuilt gravity folk? Also wonder how long it is important, or to what temp? Maybe it’s only important for the first 4-5 hours until it reaches 140+
Also thank you for doing all these experiments for us!
I think I'll try it on a pellet grill
@@SmokeTrailsBBQlooking forward to see that video, and when are you releasing your rub??
@@ad_c1821 Later this year
I definitely want to see the pellet grill version of this.
@Alexis Gonzalez I have a Traeger Timberline 1300 and have been using the bottom shelf for doubled up large water pans for years to get higher water content into the smoke chamber when smoking briskets. I started using that method with upright electric smokers before that. Make sure circulation is not obstructed. In a pinch, I lay them on the drip tray when I use all 3 shelves. I smoke fat side up and the flats receive plenty of moisture.
This is a great idea, love the results, beautiful brisket
Been watching for a while but had to stop and say I genuinely think this is a game changer. I’m trying this!
I have extended this concept. I bought instant steam TANKLESS steamer that can draw from a external water source. I use a 5 gallon bucket that lasts about 6 hours. But you can add water anytime and inject humidity forever. Getting set up for this weekend. One tiny hole in the offset is all you need. perfect size for a probe too. This was a great IDEA
amazing! what's the name of the product? I'll check it out
Yeah, where did you get it?
Hey Steve! This could be a real potential game changer! I just a few curious questions:
1. The Steam Injector advertised around 230F Heat. What was the temp setting on the Injector from this experiment?
2. You mentioned that the cook took 7 hours, was the injector turned on and running the whole time?
3. What changes did you do (if there are any) in your fire management given with this setup?
I would really appreciate your feedback onto this 👍
That is ingenious Steve. It had been shown that Myron Mixon H2O smokers help build a better bark. Using a steam generator is ingenious. I had concocted a way to introduce boiling bowl of water over the coals in a WSM, the result was amazing. Now I've got to search for a steam generator with a bigger tank for offset smoker.
Would you mind detailing your WSM set up for steam? Thank you
I looked at the H20 smoker and assumed it was just a big water pan in a regular smoker. I'll take another look at how it works.
@cooljay77…..would you mind detailing your WSM set up for boiling water steam?
@@wildernessdisneydad1621 I've got a Hunsaker Vortex plate. I set the handle side down over the coals. I filled up enough coals, cause I did not want to deal with refilling the charcoal basket. I'd taken a stainless steel bowl (I don't recall the size capacity) I'd built a handle on it using a threaded rod (May have been 3/8" diameter. ) I used hot burning quebracho coals, such as Jealous Devil or B&B Competition with the addition of few wood chunks. I laid the bowl over the vortex plate and filled the bowl up with boiling water. Extra careful not to scald your hand. I replaced the original water pan with Firedial diffuser plate which allows steam and smoke to run throughout rather than on just the perimeter. You may experiment leaving it completely out, as the bottom vortex plate creates indirect heat. I ran maximum temperature, as I wanted to create maximum rolling boil, also I have got a theory that the very hot vortex plate helps in burning away soot and dirty smoke. With the setup, on 22" WSM, the maximum temperature it reached was 290 F, which is fine. I have not tried low and slow, cause I believe hotter burning coals will heat up the vortex plate more for cleaner smoke, and will produce better rolling boil. In just 3hrs 20 min before wrapping cooking a tiny brisket (5 1/2 lbs after trim), It was the best bark and cleanest flavorful smoke that I've ever gotten from WSM. I dare to say, as good as running clean smoke on an offset! I am not sure if it would have been the same on a longer cook though. I had followed the approach used by Texacana for hot and fast brisket, you may look up for the video. BTW, I use the snake method, putting hot coals in the center of the pile. The result blew me away, but I did not repeat it cause I enjoy playing with fire in stick burners for longer time. I do it for the enjoyment.
@@SmokeTrailsBBQ The pan sits right over burning logs in a vertical smoker, creating fast rolling boil. It is plumbed in to a water line in order to replenish the evaporating water. I had it in my plans to build a replica of my own, but with your steam idea, I am now having second thoughts about needing to build one LOL
Exploring this theory, the best meat and bark I've ever seen in my smokers has been when it has been raining or very high humidity during the smoking process. I use water pans and nothing comes close to a cooler overnight cook when it is drizzling or raining. I'm very excited to see the follow-on experiences to prove the theory. Everything I know adds up to the same conclusion as this theory, from humidity in a drum smoker to loading up a vertical offset with lots of meat which adds humidity and reduces the evaporation overall. I'm a long-term subscriber and look forward to many more videos. Thank you for your efforts and contributions to the community!
I have an old homemade smoker with the firebox in the bottom, a water pan the above that across the entire width and three grates above that. That keeps the entire cooking chamber full of steam for the entire cook. I never have a problem with food drying out. I built it out of scrap sheet metal, so it’s not the prettiest thing. In fact my wife calls in the Frankenstein Monster. lol I’ve been cooking on it for over 15 years, so I’m about to retire it for a new Workhorse Pits Offset. I love watching your videos! They’re very informative and entertaining.
Sorry for all the typos.
Also; I’m in Georgia just under 200’ above sea level, and the humidity here averages anywhere from 55 to 85% annually. So who knows.
pretty humid in Georgia especially in the summer I imagine! I have a centerbox smoker as well. I'll have to experiment with a waterpan closer to the coals
Is this not a similar concept to the H2O smoker that Myron Mixon makes? His smoker has a huge water pan along the bottom of the smoker above the fire box, and from what I understand, basically boils the water which creates even temps and more moisture in the cook chamber...
Crazy🔥 The bark is something else... adding steam like that its like adding some smoke glue. Crazy result, amazing video 👍🔥
Smoke glue is a good term lol!
Hello Steve. I wanted to report that a couple days ago I did exactly what you did except it was 2 pork butts in my pellet smoker. I used the same steam device and so forth. It turn out fine, but I was really hoping for the shortened cook. At 7 hours I will still at 160. These were not big butts. So I had to do the usual long cook to 190 and then into the sous vide at 150 for 18 hours. I'd love it if you would do the steam method on pork in your pellet smoker and see what happens. Thanks for everything! Scott
It might not work as well on a pellet grill
This is a very interesting experiment. I've heard smokers talk about puttng their meat on the smoker straight out of the fridge because they feel like they get a more smoky flavor. The same reason you don't want a cold steak when you're trying to get a good sear could be helping keep the meat moist and collect smoke. It'd be interesting to see a temp profile along the cook. I'd bet that the stall was the big place that you saved time since there'd be so much less evaporative cooling.
Thank you Steve! You’re always a precious research to watch! What about smoking a great brisket in a Weber Smokey Mountain? Would the water pan prevent the use of a steamer? Cheers from Italy!
Another incredible brisket video. I've lived in Calgary for 3 years and I know that the climate in that region is extremely dry. Thanks for sharing with us a great idea to keep the meat moist. Love from South Korea.
cheers man! yes so dry here!
This experiment fascinates me. Did you run the steam right from the start of the cook or did you allow the bark to set a bit first? Also, I would love to see this method tried using a pellet grill along with a control cook since pellet grills are notorious for only producing light smoke. It would be very interesting to see if this creates an appreciable difference in the final product. Thanks for all the great videos.
Yes, good idea, on a pellet grill.
Way to nail the moisture! I’m in Florida using a Chargriller Akorn. I guess I’ve taken my sea level humidity for granted, but I still use a water pan just to ensure a beautiful bark! Thanks for the motivation Steve! - Smokin’ Simmons BBQ
That would be nice to test it with a timer on the steam machine, like 1 min - 30 sec off cycle or something like that. Or trying to reduce the steam flow, adding a little bit less humidity into the cooking chamber trying to get the best ratio for the best smoke flavor. Again, crazy experiment love it. 🔥❤
It should work actually because the steamer I have is just on off. Could use an inkbird controller
Makes good sense. Wonder if this would improve the smokiness in pellet smokers, which is often the complaint that there's not enough smoke flavor.
Would love to see more tests to tighten up this method (length of time of steam during the cook, timing of steam, ideal humidity level, etc.), as well as comparing it head to head with your best BBQ without steam!
It also makes sense that it cooked faster since steam vapor is a good heat conductor and the injection is probably creating more convection.
I think it would. I'm going to test it on a pellet grill
The steam would collect the smoke and condense on the outside of the meat I would think.
You might be a bit of a brisket obsessed lunatic, Thanks man, the rest of the bbq world appreciates you so much!!
You got that right!
I'd like to see it cooked to probe tender and then a short rest in a cooler. For more of a traditional test of the steam.
I think there is a steaming process done at the end of cooking up a brisket in the Montreal smoked meat style?
What an awesome video! I tried adding steam (with a similar steam generator) to my smoker and didn't see a significant change. Curious if you repeated the test? I'm wondering if I may have already had higher humidity in my smoker setup (use a water pan) or if there was something else I am missing... Will try again on my end.
Probably the most intriguing video you've done in a while. I'm thinking about giving this a try for Father's Day but given the cost of a steamer plus the need to drill a hole in the smoker, I have to ask: Did you repeat this, and if so, were the results just as good?
On the offset, yes, I'm repeating it. Not so great results on a pellet grill
You’ve made a “Combi Offset Smoker” Science for the win!!!
Pretty much! Not much control of the water vapor though. The humidity just us whatever it is.
You could possibly automate this with one or two brass porch mister nozzles, stainless line mounted through the smoker wall to a relay and water hose. If you had to automate based on the exhaust humidity would be a nice control method.
Yea some kind of water atomizer or mister
Great video! Your theory about smoke sticking to moist surfaces is actually a fact. Also, you chill your meats before putting them on a smoker because cold meat has more condensation on the surface which helps the smoke particles adhere better. This is also one of the reasons why you spritz meats.
Have you considered plugging up the drain hole, and adding a few gallons of water in the bottom of the cook chamber?
You can try using a cast iron campfire kettle very close to the fire box. It will probably produce steam in a similar way to your steam machine.
I'm going to try something similar
Might try smaller water pan to stay closer to sub-boiling so that it's not sucking in all the thermal mass. Have a 2nd on stand by preheating on the firebox if needing to swap out. It also helps set bark sooner. Generally I've seen most of my barks set at early stages of the stall
Yea I think I need to start with almost boiling water in the water pan and add hit water from the kettle as I go.
U beat mad bbq scientists in bbq science 😅 gg wp sir
I wonder if a mister might have the same effect. That way you wouldn’t have the machine to run or fill up regularly. Just have the hose on a trickle. Maybe it would cool it down too much though? Worth a try.
Just earned my sub btw. Great videos and ideas!
I figured this out yrs ago when i bought a master-built smoker, due to laziness. I've lived and bbqed in south Texas all my life. Most of the time humidity is high here. Nevertheless with the water pan in the electric smoker, along with how tightly it seals. I immediately experienced a big difference from all the other styles of pits I've cooked on. You can call me crazy, but to this day some of the best brisket I've ever cooked came off that electric smoker. Never cared much for offsets. To much smoke for me. It's taken me yrs of experimenting, and i can say that i can pull good briskets from a pellet grill. Water pan along with mopping and no wrapping until it's done and resting has done me well for pellet smoked meats of all kinds.
I agree about the MES. Only problem is there's no convection so the bark kind of sucks. I call it the "masterbuilt electric steamer" lol. That being said, if you don't need meteoric dark bark then I agree it puts out good brisket.
I have the LSG Offset and you can add water in the bottom. Good idea?
Given the intensity of the "steamed smoked" bark at 190, I'm curious whether pulling at a lower temperature - say 180 or 185 - then holding will be viable. Still great smoky flavor and color, but (much?) higher moisture retention.
That's where I'm heading!
Ingenious! Will try to see if it improves smokiness on my pellet grill. Thanks! 🙏
Great idea!
A pan of water in the firebox. Orient at chamber entrance such that enough heat is tapped to induce boiling. At the same time, moving air will create a venturi effect to transport the moisture. Maybe also a way to fill the pan from outside of firebox. The heat energy from steamer represents heat add to the overall system, so tapping into firebox heat needs to be proven out.
Thank you for all the good looking brisket experiments
Thanks!
It looks unreal. As always. I don’t think it would work in my pellet smoker though. Is it time for me to get an offset? Also I follow your sous vide rest for briskets. It’s a game changer. I think this will be to. Great work
Hello! Have you used this method again since your experiment? If so, are the results consistent?
Love your brisket videos Steve. What are your thoughts on using a water pan in a wsm for cooking briskets? I normally don't add water. But after watching this video maybe I should be.
Your content is so game changing! Now I'm here trying to figure out how to use a steamer inside my pellet smoker without potentially suppressing the fire inside the cooking chamber.
I think I'll be drilling into my pellet grills pretty soon haha
I think I'm just gonna put it through the port for the temp probe and see how it goes!
@@RyanJacoby let me know how that turns out. I'm to afraid to do it on my $3000 pellet smoker. If I can figure out a way to only have it turn on inadvertently, I will do it.
All I can say is WOW! I want to see a video of you taking the best results from all your tests in 1 cook (like the wet brine, with Sumac seasoning, and this steaming method).
That's a great idea. Super brisket!
Yes please, I would love to see a periodic “best brisket” video.
@@SmokeTrailsBBQsemiannual megabrisket video would be a winner in my book
Not just a super brisket... A FAMILY Brisket!!!
I'm fresh from watching the impossibly ridiculous Fast X, Dom Toretto is legitimately Captain America now lol great video Smoke Trails
@@therealalexdumas haha its all about family
I have a question. I have a gravity smoker by assassin . If I do a brisket to 190 and remove it and let it rest to about 175 . Then bring my smoker down to 150 degrees and place the brisket back into the smoker. The smoker has thermostat to control temperature made by thermoworks. Do you think I could hold in there if I finish the cooking about midnight and hold it for lunch around noon
What if you butterflied a brisket smoked it fat side down and then closed it back up when you rest and cut it like normal when time to eat?
How does it compare to the time you cooked on the WSM?
That’s been my main smoker since 2020, and I’ve had a huge breakthrough using your 190ish method with an overnight hold in the oven. Wonderful smoke rings, moist, tender, but not stringy or overcooked.
Love all the new experiment content!
Most of us use a water pan. I've been running an Old Country Pecos. Briskets always come out super moist.
Is the trick at the Texas joints they they rotate cooks? So they always have briskets giving off moisture as new briskets are being put on? Meaning there is a constant flow of briskets sweating off their water creating a more humid environment?
I doubt it. I think they just go in cycles every day. Cook one batch. Clean. Cook second batch the next day etc.
This makes sense and confirms something that I’ve intuitively believed about smoking. Moistness attracts the smoke and the longer we cook a meat, we’re effectively turning it into jerky. The key is trying to find the right balance of humidity, temp and time… all the while trying to break down the fat but not dry out the meat. I think you found that raising the humidity allows to lower the temp, which is kinda like braising. So is there a magic temp/humidity combination that’ll cook the meat quickly while not drying it out? I think it’s possible to make the tip of the brisket turn out very juicy and wonderful, just like Turkey breast that’s been cooked well for thanksgiving.
I think there probably is an ideal temp and humidity. The challenge is humidity affects temperature and vice versa so the ideal temp may be much lower than we normally think is best for a brisket. In this test I found 225 actually cooked a brisket in 7 hours so a higher humidity means a lower temp. Needs more experimentation.
@@SmokeTrailsBBQ actually I think what you're doing with the mister is good. Keep that consistent. Just see what happens if you up the temp to 250 and 275. I imagine the 275 will cook in under 5 hours but be very moist. Then compare that to a 225 and 250 brisket. No use in trying to play with the humidity if we know that more humidity is better. Just adjust temp and see what happens
I would absolutely invest in this product. You may have revolutionized bbq
What do you think will happen if you take it only to 180-185 internal and hold it at a higher temp such as 170 since at 170 degrees is where collagen turns into gelatin the fastest
Quite interesting Steve. It certianly cooked quick! Bark looked amazing. Good stuff. 🍻
Thanks man!
So you usually add a waterbucket next to the fire inside the cooking chamber. What if you made a bracket inside the firebox that holds a waterpan so the fire boils the water and creates better steam?
Great idea!
Love the experimental videos. Very well done! So many levers to pull, how are you tracking all of your designs of experiment so they may be combined for optimization?
Thanks! I might combine a few of the best ones soon
I love this! Great work here. Do you think you got through the stall quicker using this method?
Definitely.
Dude your videos never disappoint. Really curious how you come up with this stuff!! 😂
Do you plan on doing this experiment again for a comparison or final conclusion?
I love your experiments
I have to try this, or something similar. Instead of a steamer, I wonder if a water tray which covered the full cooking chamber under the meat?
Maybe you could patent a steamer which plumbs into a tap and sprays filtered water?
I'm in south Australia and climate is desert dry here.
I've tried filling the entire bottom of the chamber with water + water pan + spritzing. Still comes nowhere close to this. Yes a plumbed in solution would be good
@@SmokeTrailsBBQ thanks, I won't try this water tray trial. I might investigate this steamer setup. Let us know if this technique develops any further. Cheers for sharing.
I mostly smoke pork because I cannot afford brisket and it generally comes out dryer then I like so I wonder how it works with pork also.
Thanks again
Is the Dupray steamer really 2500 watts. That's a lot. For a 120v plug, that's 20.8 amps. Power = current x voltage.
Insanely great results! You 'da man!
Thanks!
You are essentially making a combi oven smoker which allows you to get the juiciness and crust that is similar to a bakery or commercial kitchen. Smart idea and should allow for more smoke to adhere in a pellet grill
I think that's right. Kind of like a combi oven.
I just watched the video. This should work with any type of meat really. Steam cooking is a lot more efficient than dry oven or straight convection cooking. One reason your brisket could be juicier is that it overall cooked faster. It didn’t have time to really stay in the stall and it got through the early stages of the cooks faster so the heat doesn’t dry out the meat as much. I think checking this on a pellet smoker is good also to see if more smoke flavor is present. You can take your small steamer and extend the water hose into a 5 gal jug so you don’t need to refill as often.
Hey Steve, was there much of a stall here? As you know, it caused by evaporative cooling- wonder if you were getting a high enough RH to avoid the stall on this cook.
There was no stall
Awesome, really cool experiment!
Just a thought, how hot does the bottom plate reach on your reverse flow smoker? You could experiment in introducing
water misters that spray over the hot plate. One may need to adapt a readily available timer to introduce intermittent pulses of water mist.
Pretty hot near the firebox. Like 350+. Lower as you get further from the FB. Also much lower if I place a water pan directly on it
The result doesn’t surprise me based on the science but on my Maverick 1250 sometimes I will place my water pan right on the drip tray instead of the lower grate. You wouldn’t think that would make a difference but it does. The water (depending on the temp you are running) is pretty much boiling and steaming much more than when I place it on the lower grate. For humidity inside the chamber though, I haven’t seen more than running my 14 inch WSM with water in the pan…my go to machine for smoking bacon.
I might try injecting steam in my maverick next
Do you think spritzing a brisket earlier on would yield the same results?
According to Franklin spritzing makes a huge difference. I've never noticed it myself but he seems to swear by it
@@SmokeTrailsBBQ as u said those smoke molecules bind to the water on the brisket making a darker bark. #science. Lol nice vid agin love ur channel
You need to design a smoker with steam injection. Awesome. You are the man!
Thought you mentioned about the Anova Sous vide chamber video would be linked in the description, are you able to post that link?
Autoclaving brisket. Luv your experiments.
Thanks man!
I also cook often on in Oklahoma Joe smoker, I live in Kansas City, so when I make a brisket, I also usually grab a couple of chuck roast for burnt ends. I’m wondering how this would work with that as well.
Thats why a franklin pit has a dedicated area for a water pan in the hottest part of the smoker.
Makes sense!
Also, i think you nailed it when you said the “secret” to good brisket is the high moisture in a 1000 gallon pit
I think that might be it. High humidity in Texas coupled with a water pan, spritzing, and lots of briskets all providing even more humidity as they sweat out.
Love your videos, curious what you do with all the leftover brisket?
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Love love love your videos!🎉 did you spritz for this? Wondering if a water pan would be sufficient for me (I run 25% humidity where I live)
I didn't need to Spritz for this one. Yes I always use a water pan
Well interesting take... high humidity is just a double edged sword down here in Texas. Great for smoking, but intolerable outside.
With so much water being pushed through the chamber, it’s almost like you’re sous viding as well as smoking at the same time. No wonder it is juicy