How to Smoke Brisket + Smoked Beef Tallow | Mad Scientist BBQ
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- Опубликовано: 31 май 2024
- In this video I show you how to make an incredibly juicy smoked brisket. I also show you how to smoke beef tallow which is a total brisket game changer.
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Хобби
For anyone interested in the boot camp: would you prefer a brisket-only experience, or a full weekend of cooking where we do brisket, pork butts, ribs and chicken?
ALL OF THE ABOVE BRO!!!
A good bbq master is well rounded. My vote is for the smorgus board!
Full would make the best use of time... similar to pro comp style... that would be awesome!
Brisket only and then apply what we've learned to other meats as well?
Everything! Wouldn’t care how long it took!
Why doesn't the wind kick up and blow the butcher paper off the table like it would me? Excellent video. Thank you.
Lmao facts
I'd use something as a wind block. Even if it's a piece old plywood. Where there's a will there is a way.
Every time 🤣
Sometimes, I spritz the paper with the apple cider vinegar so it’s softer to work with, heavier and doesn’t blow around.
He’s secretly inside of a warehouse lol
That Alex Jones was top tier 😂
Was absolutely not expecting that. Got me good 😂
So, essentially Franklin barbecue is the McDonalds of barbecue by getting you hooked on the beef tallow. Tha't right folks, McDonalds used to fry their french fries in beef tallow before the big anti-cholestorol craze of the 1980s. God help us.
As someone with a PhD in Chemistry, this video made me so happy. Fatty acid compositions, understanding boiling points and pH, protein denaturing... plus BBQ!!!
Thanks! My professors would be proud that I’m not doing a disservice to my chemistry degree 😉
@Data Fix bruh lol
I am a chemistry teacher and think I will have my students watch this video as an bonus point activity where they need to identify and explain the relationships between what Jeremy mentions and what we have learned in class!
As someone with a PhD in physics, and 35 years of BBQ experience smoking Texas Brisket, I can tell you 275 degrees is way to hot to run your pit. Lower in way done to 220 of even less and put 16 to 18 hours of smoke on it. It ill come out fork tender and have a nice Smokey bark on it. You ill also get a beautiful deep red smoke ring that is to die for.
@@randywhite6468 I feel every smoker is different. II usually shoot for min 235 with max of 250. I will smoke for 10 hrs then wrap for another 6 with a rest of 2 to 4. All of this depends on the time of year I bbq also as I battle my smoker in the cooler months along with the wind. When smoking I'm also usually smoking other things along with the brisket, turkey, chicken, butt, sausage/keilbasa. If doing fish then I shoot for the coolest temps I can comfortably get
First BBQ vid I’ve watched on RUclips that didn’t try to sell me a rub. 🙏 thank you
Right? Especially when it's just a basic rub. Anyone can make a stellar rub.
All the good channels just tell you to use salt and pepper
He’s selling the wagyu beef tallow and I would highly suggest purchasing yourself some. It’s amazing
Just tallow
@@mofamba I agree, the wagyu tallow is amazing and versatile.
It's just as easy to get the same taste with hamburgers by mixing in some beef tallow fat. I've tried it with meatballs, meat loaf, roast beef, steaks, it works on every beef you can think of, not just brisket. It will even make a cheap dried out brisket edible and moist.
If trimming the meat off your brisket bothers anyone here I highly suggest getting a dog. I separate my fat and muscle trimmings then cut the muscle trimmings into 1 inch cubes, do not season and smoke for as long as desired. The dogs love it. Then I use the fat trimmings to make tallow. Almost no waste over here.
When my fam and friends say bro this is the best brisket you ever cooked, I’ll look up in the sky head nod and say under my breath thank you mad scientist.
Bro I just pulled the same exact thing for my aunts funeral just yesterday. Thank you so much for the content cause this actually saved my ass lol.
Ok now I'm a huge fan after seeing the Alex Jones impression. That alone is worth the sub
The globalist steak worshippers are trying to use chemicals to turn the brisket gay
I had to stop the video (don’t worry, I’m at a stop light while doing this) and comment just for that. Great! Subscribed.
Lol same
@@charlesfisher3983 lol spot on
@@charlesfisher3983😂😂🤣
I watched this all the way through before I started my brisket. Now I'm starting I've had to jump around to get the highlights again. In case this helps anyone, I made a chapter guide:
0:00 How to trim
7:00 How to season
8:30 Starting temp / what wood
9:00 Putting on the smoker
10:00 Setting up the tallow
12:20 The right size of wood
13:00 3 hrs in, starting to spray, type of spray
15:20 6 hrs in.
16:20 Five things to look for before wrapping
18:00 8 hrs in.
19:00 How to deal with rendered beef tallow
20:00 Time to wrap / How to wrap
23:00 back on the smoker
24:00 ready to come off.
26:00 unwrap, slice and taste!
OK, my the second brisket I've ever done is finished. Huge improvement, HUGE! Thank you for this video, the tips really worked well.
Here's how I cooked:
Used a Traeger Pellet smoker. Set to 225
Cooked for three hours
Set to 250
Cooked and sprayed every hour until it got to 178, by then I judged the fat had rendered well enough.
Wrapped and cooked at 250 until it reached 200 internal temp.
Pulled out and let rest on the counter in our house until it was at 188. Then I wrapped it in towels and put it in our oven overnight (oven was off).
Next day pulled out and tested.
The flat is very tender, but it's overcooked and dry. The point is tender and juicy but nothing like your video. Where did I fail above that the flat didn't cook right?
Doing God's work
I’m sure you have improved your game, but I’m curious if the point end was towards the stack or the flat? I’m thinking the air might dry it out going out the stack, but if pointed towards the hopper maybe it would be too hot?
Mate I want to thank you from the bottom of my heart for making these videos. I'm an Aussie, American BBQ I'd hard to find here. I just bought my first offset smoker and studied this video meticulously along with your fire tutorial and my very first brisket was a smash hit with my mates! I learned it takes lots of micro managing in QLD summer weather (hot and windy) and I just know I will absolutely perfect my second cook after hands on experience plus your expert teachings. Thanks!!!!!
I'm getting ready to do my first one too. I'm digging seeing another newbie using this video. Happy smokes!
That's awesome. Sounds like you are ready to go piss off some vegans. Do well
Hope it's been going well for ya!
33 minutes...worth every minute.
Thank you for your service
2x speed.
Agreed
I didn't realize it was 33 min, I was having so much fun! It felt like 5 min.
@@Kylroyboi LOL...set it to .5 speed and he sounds like a slobbering drunk fix'n to throw up on the dam thing.
Your brief explanations of the science behind some of the “whys” are really enjoyable. You could easily turn into the “Good Eats” of BBQ/smoking.
I appreciate it
except mr Good Eats has a culinary background and training..big difference and service real world people food for a living
For BBQ I come here, for everything else I go to Adam Ragusea. Both are phenomenal.
@@MadScientistBBQ have a link to those gloves?
B6 3by3 33e3h
Happy Thanksgiving to you and your family Jeremy. Just completed my 3rd brisket ever following your guide and I gotta say it turned out fantastic thanks to you! Keep up those kick ass videos bud, thank you!
This is my go to brisket video. I’ve followed this video twice now and both times my briskets have been amazing. Juicy and full of flavor. I love Jeremy’s videos. I also appreciate he’s the last teacher that still uses a stick burner. Everyone else switched to pellet GRILLS. I still love my stick burner and truly appreciate Jeremy staying true.
So I used the tallow the first time smoking a brisket after watching and holy cow…phenomenal. The second time I improved on it(believe it or not). I used the trimmings from the brisket to reduce/make my own tallow. After I had the tallow I sautéed garlic and parsley with some Lawry’s and cayenne. So…I used the garlic infused tallow all over as binder and during wrap. So much flavor!
Good idea.
I would be down to camp out for 16 hours and eat brisket. Learning fire management and feel would be super helpful.
Thanks!!
Same here. Count me in...where do I sign up? Plus, I have the exact same Old Country offset smoker from Academy Sports. Cheers, Jeremy! And thanks for all that you do!
-Armando from Houston, TX
I'm down as well, count me in!
@@arueda32 I'm looking into an offset soon. Would your recommend that one?? So many options!
@@thearsenal5537 absolutely. Very legit. $1k
One of the most well presented and engaging "how to" videos i have seen on RUclips.
Such a great explainer, takes his time. Talks well, doesn't skip over parts that new people to BBQ might feel intimidated by. + He seems like a very very nice dude to grab a beer and a bite with! Subscribed obviously. Kind of happy I just now found your channel. Now I still have a lot of videos to explore. Keep it up man, this is awesome!
I like that you went back to the Brazos for this one!
Agree. Even though there are parallels between a backyard smoker and the fatstack it's good to see the process done on something we're likely to actually have access to.
This is the best brisket video I have seen on RUclips. Not only for the cooking process but the most in depth explanation of how to rest the brisket properly.
I hate to tell you this. But you need a disclaimer at the beginning of every video. Something that reads: “CAUTION: please watch with a full tummy!” 🤣😂
This was the best brisket video I watched. You are like a brisket scientist. Love the fast paced, informative, and super detailed guide!
Damn 33 min vid gunna need some beers for this one
Haha hopefully it’s informative
I thought the same and now I’m like “more!!!”
I thought the same, great vid. 3beers later. 🙌
I love the 5 tips on when to wrap! Keep the awesome and well tested techniques coming!
5 minutes into video. You just answered 2 question that have been damn near impossible for me to find online: what muscles in humans are equivalent to the brisket, and which way does it face? Can already tell this video is going to be freakin awesome.
So I tried my first brisket yesterday as an experimental try and failed exceptionally. Very discouraged but after watching this video I was able to identify all my mistakes, number 1 being not letting it rest. I find it interesting that I could have let it set over night and re-raise the temperature. also I love the tallow idea very much, thanks for the lesson and will incorporate the training into my next batch. Oh and another take away is the clean smoke, the first brisket was bitter so I will be going for the clean smoke. Thanks again, hope this work.
Your tips about when to wrap are awesome! As a novice, I always wrapped at 165 and there were definitely times I felt like it was way too early but I did it anyway out of fear lol. Your 5 recommendations are going to be huge for me going forward! Thanks!!
You know you should wrap when you're Bark is kind of set because you're not going to make any more once you wrap, but.... And this is important.... You don't want the outside of your brisket to be hard and crumbly. It's both temperature and air flow / convection which determine the outcome. The more airflow you have the more moisture you'll evaporate off your meat and the lower the meat temperature will be same time. When in doubt ...err to the low side.... I have overslept a few times and ended up with the outside of briskets too hard by the time I got them wrapped. 175 is the upper end. 160 is probably the lower. I start checking when I get over 160. And beware cooking it night time because it looks completely different under lights then it does in sunlight or inside. It can be a lump of charcoal and it will still look kind of brown under a flashlight.
I've recently stumbled on the channel and have loved everything I've watched so far. Today I am trying my first brisket with the wagyu beef tallow and I can't wait to try the results. Thanks for passing on all the knowledge!
Can I just say I’ve watched this video at least 10 times. So much wisdom in this video to distill. You inspired me to buy an offset (previously on a pellet smoker). And, the results have been great. You are a true master of your craft. Thank you, thank you, thank you! I can’t tell you how much I appreciate your channel. You have elevated my BBQ game to new levels.
Question, honest opinion, considerable difference in flavor/ smoke in offset compared to pellet?
@paint - nudge - i'd like to know this answer as well
@@philliplocey258 I can definitely notice a difference in the smoke flavor on an offset versus a pellet grill. I have also found that the bark you get on the offset is way better. I've never gotten anything close on a pellet smoker. When I have the time I will use the offset, but if I don't have time to be running out every 15 - 30 minutes during the cook I will use the pellet grill. Offsets are definitely much more labor intensive (but it's a labor of love haha).
My Traeger grill has a recipe for 15 hour brisket smoke that achieves rave reviews.
What brand off-set did you end up with?
I watched this video 12x
It's my first brisket BBQ attempt.
There's so much information packed into 33 minutes. Great job and thank you!
What an amazing channel! I love, love, love how super thorough your explanations are. Never change that.
I was sold before the Alex Jones impression, but damn, that was perfect
Secured my subscription.
He said Alex Jones 🤣🤣🤣
@@senorchavez9118 by7h6. B. The 4g5
I love, love your videos!! You changed my perspective on sticking to the 165 wrap and cooking to 203 ways I've usually go by. I often noticed in the past that I did not like the color nor was it tender enough for me. Your explanation really helped me understand that cooking to 165 is more of a guideline than a law. Thank you so much!
You are killing it man. I've been a hobby smoker for over 20 years. I always get new tips from you. And when you describe things that took me years to master I'm just nodding my head in agreement.
That’s a great Alex Jones.
Lol, that was so good, I was waiting for him to talk about gay frogs and foil helmets.
agreed!
Highly recommend "Knowledge Fight" podcast if you like people making fun of Alex Jones
even better in 2x
I always thought it was Jesse Ventura.
27:45 lol his conspiracies are wild, spot on voice too
Yet he gets proven right 10 years later
@@TyrannicalReigner about....the frogs?
@@MarkWomack11 He was right about the frogs. Technically they weren’t gay, they had both genitals.
@@MarkWomack11 Yes.. about damn near everything. If there is anything you don't believe, because you don't fact check... Tag me with your questions. I have sourced .gov links backing 99.5% of everything he has ever claimed. Facts are out there. people don't like to believe Reality is stranger and more unfortunate than fiction most of the time. People love living under their safe rocks.
A lot of people say salt and pepper will be bland or lacking in flavor. I used to be one until I moved to Texas. Now, salt and pepper (some garlic) is all I want to use. Nothing beats the flavor of the good quality meat and flavorful smoke with a hint of salt, pepper, and garlic. Life changing. To me that is TRUE BBQ flavor that shows someone can run a good fire and cook a meat to perfect tenderness without adding fancy spices and sauces.
Thanks jeremy, apologies for any mispellings. I have learned how to do BBQ on my offset smoker from you, my pork ribs are amazing since I've been listening and watching you, can't thank you enough for the wisdom you've imparted to me. Amazing!
Just when you think you've seen all the brisket videos, Jeremy drops a bomb. Very informative. Thanks for sharing a more in depth on the fat rendering and what to look for. I'm getting high praise already but this might be the missing link.
Hell that's not a Bomb, it's a Meteor.. Give the brother some props !!
wow
@@julianmendoza203 buy Bob bbbbbbbbno. Byte gy guys yyhyuuujojojojhj jujus bubohh
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I tried this method on a brisket 3 weekends ago and it came out amazingly delicious. This past weekend I used the same method on a 2.5 lb. chuck roast, finished temp was 202 and it was tender and juicy and brought rave reviews from my wife. The smoked Wagyu made all the difference. Thanks for sharing.
THANK YOU for making this video! I'm new to smoking brisket and this single video has helped me answer the questions I have and corrected the mistakes I've made.
Just wanted to say that this was my third time smoking a brisket, but by far the best experience. The tips and advice in this video are top notch. Especially the tips on what to look for prior to wrapping, and how to approach the rest period. I was so happy with the results and helped make a family event perfect. Thank you so much @MadScientistBBQ
Outstanding video. I tried this process incorporating the "smoked" Tallow and the result was amazing. Took my brisket game up a big notch. My family and neighbors thank you.
I've cooked a lot of Brisket (30 yrs) and tasted some from the best, this rates up there. The joy of knowing you've nailed it, winning.
You answered SO MANY of my questions. I've been smokin' a long time, but this video has some incredible nuggets of knowledge.. some pointers that just tweak things enough to take food from great to incredible. Thank you!
I’m a Texas boy, been smoking brisket since I was a kid, just watched you out of curiosity, and everything you demonstrated is on point.
I don’t think you need smoked tallow to make an amazing smoked brisket though.
Great job though!
You just make everything make sense. Thanks for that. I don’t care what anyone says, you’re a great teacher. Much love from Warman SK, Canada.
I have been following/adapting your brisket recipes for the past couple of months, trying to make some tasty smoked beef on a Cobb oven here in the UK. I can only fit a small cut of beef, so it can be difficult to not dry it out ..but this really made the difference. My last attempt came out juicy and was so tender, I could feel the difference when I took it off to rest. Thanks!
All of your content is practical and just great. i added a TBSP of beef paste to the tallow ahead of putting it in a pan on the smoker. It added a really nice, rich beef flavor to the bark.
After watching this video, I finally made my best brisket ever! I was relying on temp too much! I followed your instructions to feel the fat rendering on top before wrapping and I think that's what really changed things. Thanks for the help!
I followed your instructions on my latest brisket cook and I was floored at how it turned out. It was the most tasty, tender and juicy brisket I cooked yet. Thanks a million this was a huge game changer for me.
Okay I followed most of the instructions from this video and cooked my first 2 brisket over the weekend. Zero left overs and everyone was impressed, i made a few mistakes but overall great brisket. One thing I learned is the longer the cook time the better the brisket comes out and the rest hour is very important.
Thank you for this fantastic video!!! Made my first brisket on a WSM with the procedure from this video and the trimming video. I have lots to learn/improve on for next time - but off to a great start!
I’ve had this video on repeat for months. Love it!!! Thank you for all the awesome tips!
I have been waiting for an updated brisket video. So excited to watch this when I get home on the big screen 🙌
Great Video! Would really appreciate one more in-depth about trimming. One of my biggest challenges is that every brisket looks different and it's hard to know what to trim and what to leave. Would be great to see something where you bought 2-3 different briskets at Costco and went in-depth about how to trim each of them!
I agree. I always buy costco briskets, and Aaron Franklin apparently removes the deckle and leaves an open cavern where the deckle once was, whereas Jeremy seems to leave the deckle in. I’m afraid that the hard deckle won’t render, so I’ve always removed it, leaving a dubious open cavern where the deckle once was. My briskets have never been quite the same quality as what you get at a TX style bbq, but i’be been able to bring the quality up by adding beef tallow when I wrap
@@tylerscarlett trim all hard fat off-- leave about a quarter inch on top cap.. trim any silver skin off cut edges to uniform thickness.. EVERY BRISKET is different but i just did a 40 dollar one turned out awesome
Thank you for taking the time to explain each of your steps. I found it extremely helpful.
As a person who has failed and succeeded at cooking good briskets. This is one of the better narrated versions on how to cook a brisket in my honest opinion.
Dude, I watched your how to video from a couple years ago and you have seriously upped your game big time. It was really great a few years ago but now it’s really professional and I love it. Great job dude 🤙
it's the love of the cook, no doubt
This was an absolutely amazing brisket. Thank you so much for sharing. I can’t wait to make my first one!
Thank you for the detailed instructions. I followed them step by step and the result was amazing!
I was searching for info on smoking meats. I spent a couple of hours in this endeavor. Your video was the most detailed and informative. I learned so much! You outshine many. I trust you. You just make the most sense. Thank you.
I tried this cook with wage beef tallow and it blew my mind. But the best tip were the 5 things Jeremy looks for when figuring out when to wrap. And the resting tip was spot on. If it cools too much I wrapped the entire paper wrapped brisket in heavy foil and slowly brought it back up to 165-170 dec in an oven set to 190.
I've subscribed to the wrong BBQ channel far too long. This process is amazing and presented very well, easy to follow, understand and replicate. Thanks for the hard work in putting this video together. I hope to achieve this level of culinary art one day.
Did the smoked tallow on my WSM prime brisket (just a 11 pounder). The flavor after wrapping and rest was so much richer. Thanks for this and all your videos.
THE best, most informative, easiest to watch cooking video of any type that I have ever watched on YT. And I've watched PLENTY of them!
Love your videos! I have the smoker going as we speak. 2 pork shoulders, 2 snake river farms briskets, 5 racks of pork ribs and a rack of dino ribs. Cooking with a mix of pecan and oak. I have made some of your smoked beef tallow and absolutely love it!! Its great on ribs as well as brisket! Keep up the fantastic work! Much love from AZ!!
Jeremy, you have the definitive brisket video on RUclips now. I smoke meat all the time too. Thank you for this. I’m a central Texas barbecue snob and you nailed it. Seriously. Great job.
TEXAS STYLE is what he did-- He nailed IT -
After cooking and resting the brisket, I separate the flat and the point. Then I remove most of the fat from each leaving a thin layer. Now I slice the two muscles separately across the grain and and serve a little of both to each guest. I instruct them to take a little bite of point with each bite of flat. That’s brisket heaven.
Jeremy, this is by far your most informative video. I've learned from Baby Back Maniac (his earlier videos), BBQ Pit Boys (great ideas), Smoking Dad BBQ, Cooking with Ry and a bunch more. I learned so much more from your channel. It's like the difference of watching Jamie Oliver and Alton Brown. You not only give "How To", but you also give "Why" (which I think is more important). Thanks for all of the work that you put into your videos (We all know it ain't easy).
Kudos on the channel Jeremy! It’s gotten so good over the years. It’s obvious you’ve worked really hard.
Wow thanks. I appreciate it and it means a lot
I've watched this video three times, and I'm about to start my first brisket tonight. Thanks for the video
how did it turn out?
@@casethompson9504 it was a wagyu brisket from snake river farms, and it was the best brisket I've ever had.
@@Antoniobrady hell yeah dude cheers
Probably your best bet is to get together a ticketed weekend cooking camp with multiple cookers and crew. Maybe a campground with cabins for rent and RV hookups. People can bring their own portable rigs if they want or arrange a pre-rental from someplace. Maybe get in touch with a few places that build smokers and they can do a class on building their own or what they recommend to look for when building.
The most in-depth and explanatory grilling video I've seen to date. You give me the confidence to tackle this myself
When he was squeezing it, it literally made my mouth water...
Just smoked a brisket your way and it came out amazing, best video on RUclips period! Thank you so much!!!!!!!! 🍖 🥩 🐄 🥞
man years later and I still laugh so hard at the Alex Jones rendition. Love it.
This is by far the best brisket I've ever eaten! I have first hand tasted Jeremy's brisket and nothing else compares, even brisket from Austin TX,
Would love to see you cook a brisket on a non offset smoker, something like a Weber Smokey Mountain?
come on man, that's just mean and wrong.
Thank you so much for all of this information. Also, I thoroughly enjoy the impressions of different people that you do
I've been classicly trained line cook/chef my entire adulthood. I was trained to season the dog s*** out of meat before smoking for bark purposes. But I agree you you Jeremy. I've been throwing down bbq as my hobby for the last few months and I have found that just salt and pepper is the way to go. I appreciate you chef. You break down the science and make it easy for the beginners but you really fine tune things for guys like me with experience. Knowing the reactions behind the process makes your execution easier. Keep em coming man.
I would love a step by step 16 hour walkthrough!
Jeremy I’d love to see you use a pellet grill and make a video series on best way to cook a brisket on one. I think the viewership is significantly larger than offsets and could be huge!!
Hahaha! Pellet smokers are trash. Step up your game to the real deal.
@@fizoust2 oh we got a badass over here. Everyone clap 😂
He makes subtle suggestions about pellets, but it's really pretty much the same. Just focus on the resting times and the spritzing solutions. AND, ABOVE ALL ELSE, Watch out for that Billowy, God Awful White SMOKE!!! That in itself will KILL any enjoyment of a damn good brisket!!
@@TMJ32 have fun making your food with processed chemicals that my kids hamster takes a s$*t on.
@@fizoust2 👏🏻 here you go badass. Feel cooler now? LOL
I've been smoking brisket a few years now and I have never seen a video so well done with expert information. Literally the best brisket video I've seen. Great job
Great video! I've done a few brisket cooks but your tutorial would have helped me avoid my mistakes. Thanks!
Superb content Jeremy!! I watch a lot of channels. Nothing compares to your guides. Best brisket video ever. And I know brisket!!! I never have rested that long. Always 2-5 hours. But all is well. Just need to start using the tallow ideas!
Thanks David, really appreciate your support. The tallow isn’t a gimmick! It really helps
Jeremy my guy, I followed all of your advice and after a 10 hour cook and 12 hours of resting time.... the results were incredible! Tender, juicy and just all around fantastic. The flat was unfortunately overcooked but that just means room for improvement. Really appreciate your videos! Thanks bro
Great Alex Jones impression speaking about brisket! lol
Thank you Jeremy. Your channel has changed my life in so many brisket ways!!!
Every time i watch you, you turn me into Mr. Rogers becuse i want to be your neighbor. AWESOME VIDEO AS ALWAYS!!!!
You just aged yourself with that comment. And well I guess I just did the same with my reply! ;-)
Just in time for Memorial day weekend !
These are the most informative, and helpful smoking tips I've seen. Keep up the amazing work man. That brisket looked heavenly.
That was a solid Alex impression 👏 🤣
I just made my first brisket this week. It turned out really well, but I could have done a much better job of trimming. I think a more detailed video on trimming a brisket would really help.
Dude the impersonations are hilarious lol
Awesome job on the smoke and video. Really enjoyed the attention to detail and sharing all the secrets. Definitely trying what you talked about the smoked chili!
I'm liking this channel. I found Malcom Reed during Covid. And I love that channel too. Put the two halves together and it's a winner. Malcom talks flavor and dishes, and glosses over his fire management and time. He doesn't leave out important details, he just doesn't go as deep as our host here. This has been a big help, and I'm doing it the hard way on a WSM. I start the fire at 4:00 AM. Trim it the night before, and add our coarse sea salt. Then pepper and seasonings while the fire is warming up at 4:00. I start early enough I can let it set several hours and have it for dinner. I can't wait 12, but I learned to wait about 3 to 4. I need to get an offset. Edit: I did a version of this. I put the trimmings in one of the aluminum pans and put it on the lower level of the WSM. Yes, it was much juicier.