Does UNEVEN COOKING ruin a BRISKET? (With Typhur Sync Review!)
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- Опубликовано: 7 июл 2024
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Chapters
0:00 - Intro
0:26 - Typhur Sync Overview
2:03 - Even Cooking Theory
6:32 - The Experiment
10:24 - Typhur Sync Ambient Accuracy
16:00 - Taste Test
25:20 - Conclusions
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Get the Typhur Sync Wireless Thermometer here: bit.ly/494HAFS or bit.ly/484skHn
Use 10% discount code ‘STEVEGOW10’at check out for Typhur Sync Wireless Thermometer
Steve, I’d like you to smoke this Vacio cut I’ve seen around suddenly. I think I’d like your take more than anyone else’s.
Smashing the point with a bat. Between that and the steam inject are two intellectual leaps that are a first. Keep up with the creativity, its fun to watch your mind working.
Thanks! Lots more to come!
Thanks for all your videos. I enjoy watching all of them!!! That being said ... what are your thoughts on separating the flat from the point prior to cooking. I realize this is not an authentic way of cooking brisket but I was curious your thoughts. Thanks Mike
I'll try it!
Helpful experiment. I'd used ice packs on Turkey breast, but it had not occurred to me to use it on brisket flat. The principle is the same. I'll add that on my next brisket smoking plan.
I filled a bag with ice and wrapped it a few times in foil fyi
Thanks for all your tips
Great video, so what do you use for the ice pack? Wrap the ice in foil?
I got some of your rub on Amazon and it’s awesome! Very tasty, great bark, best brisket rub I’ve ever used!
Glad you like it! Thank you for your support!
In the beginning of my cook my Typhurs (I have 2 units) ambient read 25-30º lower than the actual ambient temp. Kinda frustrating but it is what it is and I adjust for it. Thank you for your input on it. Makes my frustration much less!
Yep it's a problem with all ambient wireless probes
Ok where to start…..duh - the bat. OMFG Steve. I had a picture in my head when you said it….and then you showed it. This is why I love you man! I love this whole experiment. I hope now that you’ve done it one you will continue to evolve it by eliminating more and more variables. But I have one burning set of questions that I think I need an answer to very soon. How much does bat selection matter? Will an aluminum bat produce different results? What if you cork your bat like Sammy Sosa? And technique variables could be important too - would a full arm over the shoulder swing work better than a wrist swing? Or hanging the brisket in the strike zone and swinging in a natural motion - would that hit the meal out of the park? SO MANY QUESTIONS!
I prefer the weight of the wooden bat and it resonates the muscle fibers better because it's all natural material, but aluminum bats (or "culinary bats" if you will) are more food safe.
@@SmokeTrailsBBQ you have made my flight to Houston enjoyable sir. Be well and swing straight.
I don’t understand RUclips algorithm. How can the most in depth, non biased, scientific based bbq channel get only 4K views when other shitty channels get way more views and most of the time it’s shit content… it must be hard to be a RUclipsr, Steve, and we love you for it.
Thanks man! Some times it's just a crapshoot
Really enjoyed the video, learned somethings I'll incorporate in my next cook. Regarding the difference between the two flats, I wonder if the higher exhaust location on the pit with the
control brisket contributed somewhat to a juicer flat. Less convection at that spot than on the other pit.
Potentially. There's a cold spot with the higher stack location
When you pull your brisket at 195 does it go right in the warmer or do you let it come down in temperature a little first...love your videos!
Great experiment. What about an experiment taking the brisket up to 200F degrees then wrapping the foil in plastic wrap for the rest and hold? Wondering if the plastic will help correct the dried out flat? If you’ve already tried this, I’d be keen to watch how it turned out. Thanks Steve.
I did a plastic wrapped brisket a while back. I don't think the wrap can save it if it's already overcooked.
How would you cook a thinner smaller brisket that’s around 6 pounds? We have a cattle farm but either our cows tend smaller or our butcher seems to cut them down to smaller portions for some reason.
When slicing a whole brisket, why do most cut down center rather than separating point and flat. Seems you'd get better against the grain cuts that way
You would get two sides of exposed meat with no bark that way. It's also just how it's typically done.
So upset I cannot order or purchase the Typhur Sync in Australia. Anyway to get around this?
Thanks for doing my seasoning night before vs right before video! I'd like to see a tempered brisket vs a cold brisket test, but both cooked evenly together. Have you done that yet? Thanks Steve!
I think I've done a few along those lines. One where I slowly preheated a brisket to 100 before cooking to see if tempering does anything. Recently I've also started leaving my briskets out overnight to give them a 30 degree head start in the morning.
I still think you should try resting a brisket with mayo instead of ghee+tallow.
Interesting! Have you tried it?
I have a question sir? My oven only goes down to 170 degrees for holding and I have reseted a brisket in there and I put a probe in and the internal of brisket maintained 156 is that too high in temp.
156 is fine
Instead of a bat for evening out the point, would a nice heavy grill weight also work instead? Might need to try that sometime! Also, any recent updates on the steamer smoker idea? Really curious to see how to make that work more efficiently, especially if one were to use it in a bigger offset.
Very interesting and informative Steve, I have one question, You said that you leave the brisket out on your counter overnight, this obviously goes over the 2 hour limit of leaving meat out? Correct me if I am wrong. I would love to know your opinion.
It's totally fine. It's getting cooked right after
Rather than a bat to flatten the brisket, would a meat mallet work as well? Also, I'm torn between the Meater 2 Plus and the Typhur Synch. Which do you actually prefer and why? Finally, I've recently changed the name of my RUclips account to what you see here because I want to share my passion with others so be on the look out for me soon!
The meater 2+ is a bit better at ambient temp swings by a few degrees, but it has bad connectivity unless linked to meater cloud with another device which is a pain. The typhur sync has built in wifi so I like it a bit more right now.
@@SmokeTrailsBBQ Roger that!
Great video! Have you ever tried slicing your briskets with something like a First Street roast slicer from a chef supply store? I get excellent results, and you can buy eight of them for the price of one Dalstrong.
I misread uneven cooking to mean larger swings in pit temp as happens is small home offset smokers. Where temp may go from 240-280 regularly over a cook ( uneven cooking!) . Have you done this test?
Yep did one on the Oklahoma joes youtube channel. I found that temp swings don't matter nearly as much as many think.
Thanks so much.
I'm curious how taking the trimmed fat and laying it on one end of a large cooling/baking rack and then placing the brisket on the rack with the flat over the fat would affect the outcome. The rack would allow you to reposition the brisket as needed during the cook while keeping the fat in place.
Not a bad idea. Anything to thicken up the flat would help. I've used cardboard and sponge towels under the flat to the same effect as well
@@SmokeTrailsBBQ @SmokeTrailsBBQ You are most gracious! FWIW, I am a longtime FireBoard user but recently purchased the Typhur system and my experience matches yours. Great, real-life review.
Interesting! Wish this was done on the big pit to let them run side by side, but that's challenging to do.
Even though they are both choice, I wonder how much marbling would counter act this. Would a well marbled (verified visually) prime brisket that's unevenly cooked do better than a choice(verified visually) rotated? Especially if the flat was significantly more marbled
The general wisdom is higher marbling means it's more forgiving. On my wagyu briskets the flats always turn out good regardless of what I do to them.
@@SmokeTrailsBBQ was the point too much?
Have you tried braising a brisket in beef stock? Or something to that effect? Guga did a cool mexican recipe (birria) where he smoked a brisket, then braised it in a sauce. And I noticed it looked like it didn't really lose it's bark or anything when he took it back out. Kind of makes me wonder if finishing off a texas style brisket in a braise would work well.
Seems like the kind of experiment you would do.
How about a video where you split the flat and the point? That way one is not fighting the meat
It's on the idea list for sure
Sorry the only thing I got out of this video, is that you are going to make an apron, with an imagine of you holding a bat up high and a brisket on a table. Then a caption that says Beat Your Meat. Then I add it to my Amazon cart.
Great idea!
That beard tho. Get a sponsor for a beard trimmer 😂
Dad agrees
Lol
foo fighters 🤘
This video was one of the longest commercials I've ever seen you do. Sorry, but I felt I had to say something.
So, we beat our meat now, ok...lol
I only do it if the point is crazy tall