If you enjoyed this brisket experiment and want to see the other brisket experiments in this series, here's a link to the complete playlist. ruclips.net/p/PLA8Sgnre4XTWcACn3TOrHNpurdZGCCLEJ
Jared, besides using the smoker to cook a brisket, is it possible that I could use a conventional oven to cook a partial piece of brisket at a time (meaning like a pound or two from a 10 pound bag)?
Seriously.. give this man a beer or something... I was tempted to skip ahead but the fact that he was so honest about it made me want to watch the whole thing!
Ha ha ha , that bark didn't stay on the fast brisket because it was on the bottom of the cooler being drenched by the brisket on the top. I've done hundreds of briskets at 4 and half hours and they have come out great. Depends on the cook and who your cooking for , competition or a huge family reunion.
@@trevorspeer2490 the point Is one side of the brisket and the other Is called the flat. The point usually doesn’t have much flavor and people cut it after smoking into cubes and put additional sauce and flavorings and cook it more to become what we know as burnt ends and people typically like it either caramelized or crispy or honestly however you like it but thats what’s usually done.
@@trevorspeer2490 A brisket has TWO muscles, one called the flat, the long pc. that normally is used to cut slices from, and the point, which is the larger pc. that protrudes upward when looking at a whole or "packard" brisket. The flat is lean, it needs the fat cap, 1/4" on it, the point is marbled and does great by itself. If you look at the fat seams on a brisket, you can tell where they "separate" or cut into two distinct muscles. You can score this fat line, showing where you need to cut AFTER it's wholly smoked, or you can separate into two pcs. before smoking. I prefer to separate before smoking so I can trim it up a little better to allow the rub and smoke to inter the meat. Take a whole (packard) brisket, lay it flat, and somewhere near the middle, you will find a seam of fat, it will run all the way around the "point". This is the seam you need to follow in order to separate the two. Take your time, with a sharp knife and COLD brisket (fat trims better).Take your time, no rush, it will turn out wonderful. Once you have separated the two muscles, continue with your trimming, leaving a 1/4" fat cap on the flat, the long, wide pc., and trim up the point, to your desire but do NOT worry about inner fat, this pc. is marbled, so just hit the bigger pcs. on the outside. The cooking temps you chose is up to you, I prefer low and slow, around 230, and once the color on the FLAT is where you want it, and the "bark"(your rub) is set, tap it with your finger and if it's fairly hard, you're good. Wrap it in butchers paper. Continue the cook until you hit around 195 then check the "feel" of the flat, if it feels like pushing into cold yogurt, your good. Pull it off the grill, wrap in towels and either place a cooler or the oven and let it rest for about an hour, two would be better. The point, do the same as with the flat, and when the temp. hits around that 195 mark, check for "feel", just like the flat. Pull it when the feel is right and let it rest for about an hour. After an hour, cut it into 1" squares, or a mouth full per bite, place in an aluminum pan, I like to sprinkle more rub on these cubes, just to coat, turning them over to get all sides. Next, mix your favorite BBQ sauce with a little beef broth, or the drippings from your wrapped flat, and add to the pan, toss each bite to coat all sides. DO NOT make it runny, keep it fairly tight, for best results. Place back on the smoker, for about 30 minutes or until the sauce "tightens" or gets really sticky. Pull, rest for about 10 minutes, and watch them disappear.
I'm converted to the hot and fast...by accident. I wasn't paying attention and my smoker crept up in temp and cook it within 8 hours. From then on out, I've cooked my brisket around 300-325. If you're going to give this a shot, don't wrap based off of temp. Wrap based off of bark.
This is exactly how I smoked our Christmas brisket. It finished about 3 hours before dinner so I wrapped and dropped temp to 200 to hold and get dwell time on the rendering. The same-day smoke really helped with holiday family plans.
First of all I want to say that I really enjoyed the video. I cook bbq competitions and about 3 years ago I made the switch to hot and fast and have done quite well with it (not to mention getting more sleep) just like low and slow, you need to practice and fine tune you’re hot and fast and I think you would’ve been even happier. Pour the smoke on thick initially and you can get a better smoke ring. Try one without wrapping to help with bark. Use an injection to help with juiciness. Leave it on a little longer (higher internal temp) to help render the fat in the point. Besides, a “chewier” point is preferable for burnt ends. Great video. Keep smoking, never stop.
That young man has a good appetite. He wasn't worried about all that talking, he just wanted to eat some brisket. No nonsense, that's what I'm talking about!
Kid doesn’t give a shit which one was cooked how. Hes just going to work on that meat like he hasn’t eaten in two weeks. You get brutal honesty from kids I love it. Both good apparently. Love it.
Cam is KILLIN' that poor brisket!!! It didn't stand a chance. Great video- so comprehensive. Will try (with a smaller one- 20+ pounds is way too much!) Thanks for your hard work!
I smoked 3 brisket with pecan wood. It took about 22 to 25 hours. I let my briskets cook uncovered for 6 hours then wrap them till there cooked. I always add a cup of water to my wrap briskets then feed the pit all day long. I like to keep the temperature between 220 to 325 depending on if it’s cooked or not. I’m glad you did a comparison so I won’t have to get the idea to cook it fast. Good job!
Great video, thanks. I'm fairly new to proper grilling but feel I could tackle a brisket after watching this video. And Cam's cameo put it over the top. Just subscribed!
Most people wouldn't ever show a timestamp to skip ahead in videos, as it might hurt their profits from said video, you're passionate about the cooking more than the profits, I appreciate that!
@@BBQandBottles OH no I understand it, I appreciate it a lot because of that actually, most people are in it just to make money (the 10 minute and 1 second videos, etc) you are passionate, and it shows! Thanks for the videos!
Whole new meaning to low and slow and hot and fast to me. Never heard of anyone hot smoking at 400 and rarely see anyone go below 225. Anyway like everyone else has said I loved that you time stamped and watched it all anyway, great mind trick 👍🏾.
Easily the best video on brisket that I've watched. I have smoked a few but never been that confident, I think this video has given me a better understanding , so I'm now looking forward to smoking one tomorrow!
First time I saw a video from this guy, and I thought it was just another video about meat, BUT, the amount of knowledge and important information he shares here is simply staggering! I'm definitely a subscriber now!
So instructional, so thorough. Full with details while still immersive and interesting, it is both a learning video and enjoyable video to watch. The elaboration of everything you do, the methodology and chill ambience. Liked and subscribed, I have less than 10 subs and you are one. Thank you for this amazing content.
Really good stuff, but honestly it's all about Kam (the nephew) at 21:24 ("What's this ?!"), 21:50 ("Getting back to the Point LnS") and finally 22:22 ("flat is flat is flat and pizza") :) I really enjoyed the journey. Many thanks
You should not have wrapped your hot and fast brisket. There was no point in doing so. You should always wrap your brisket after your bark is set and passes the finger test, no base it on temperature. Your bark didn't set and wrapping it just resulted in a muddy mess at the end with no bark. Had you kept it on, it would of formed a nice bark and still been plenty juicy. I do my brisket and pork hot and fast and rarely wrap. If you want to retain some juice, instead of putting it in a wrap, put it in a long sheet pan uncovered back in the smoker. It will keep juices but also build bark on top. Great job nonetheless. I'd still eat the heck out of both
@@ZmannR2 Anything hot and fast will be less moist than going low and slow but it can still be done well. There is no stall going hot and fast. You just need to stay on top of it, spray it every now and then, pull it at the right time and rest the heck out of it. In any case, 400 is too high for me. I go 325-350 and consider that plenty hot and fast. Wrapping is not only used to retain moisture, it's used to blow past the stall quicker and break down collagen. Even in a wrap, the meat will push the juices out and sit in the foil, in which case your only braising the meat on the bottom that's sitting in juice. The entire brisket doesn't braise from being wrapped. It just accelerates cook time. If your going hot and fast with no stall, the wrapping won't do much other than soften your bark. The same could happen by putting it in a pan with a little warm broth and finish it either uncovered or loosely tented. If you loosely tent the pan in foil, you won't destroy the bark as much and you'll catch the juices in the pan too. There are many ways to cook a brisket. It's also worth noting that the quality and marbling plays a massive role. If the meat is cheap with little fat, going hot and fast is not smart no matter what the method.
@@stav55 ya I would never do hot n fast regardless. My personal preference is dry brined for 8 hrs, then pepper and garlic powder. Cherry/hickory mix in a ceramic grill at 250 until a bit into the stall, around 185 internal. Then butcher paper wrap until 203 IN THE POINT, not the flat. Rest minimum of 2 hrs. Separate point and flat and scrap away the nasty fat deivider between the two, slice n serve without sauce.
just the fact that he didnt tell sub and like a thousand times but he also made timestumps so that if someone wanted to see a single part of the process earned my sub and like
I really like the video that's great that was definitely hot and fast maybe sometime in the near future you could try a medium hot and fast somewhere around the 350 range to let the bark said a little bit more and help with the rendering and breaking down of the tissue. Great video that was very cool
That’s kinda how I do it, I go around 325-350 for around 3-4 hours and then wrap it and let it go until I hit 205 or it’s super probe tender. Usually it takes around 6-8 hours for a 16lb-18lb brisket and they turn out just like his low and slow brisket.
@@Fazman81 Same, i do 325, take the trimmings and render them into a beef tallow and spread it on the butcher paper when i wrap it at the stall. Nothing wasted and far juicier brisket. Takes about 6-8 hours. Comes out perfect.
@@chrischris5510 I've modified my method since I posted this. I start my briskets around 250 and spritz every hour until I get a real nice bark. Then I wrap and pour in a little beef broth with rub. I up the temp to 300-325 and my briskets are still done in around 7-8 hours, 9 on the really big ones. I really like the result using this method. I've done probably 25-30 briskets this way and its my go to method now.
@@Fazman81 I do mine the same way great method in a similar but use apple juice and rub I smoke at 180° till I hit 160° internal then wrap and continue to to finish my time on average is bout 15 hour. Large ones take longer up to 19 hour.
I enjoyed that. I’m definitely a hot and fast bbq guy. I would take a little longer on the hot and fast, say cooking at 350 instead of 400. Wait until you are happy with the bark before you wrap. Perhaps foil would help with tenderness on a hot and fast? My hot and fast briskets usually take about five hours and the point is super tender. Guys are certainly winning major bbq competitions these days with hot and fast! Klaus
Hey bbq and bottles love ur vids I was wondering? Can you do a video where you can make the ABSOLUTE best way to cook a prime ribeye because I am planning on making one thx
Watch a lot of videos of brisket bbqs everyday when I eat. Bout my favorite here. Detailed, you don’t talk country as shit like EVERYONE else, and detailed about it all. Looked good.
my wife bought a smoker last year, tried smoking a brisket but could not really get that dark color outside and super juicy inside. Last brisket i smoked was really bad it was so bad it was depressing looking at it.
@@jacobsmessaert6182 ok for seasoning just plain salt and black pepper i let it sit for close to an hr. Then 250 for 8 hrs (15 lbs) i sprayed apple cider vinegar every 1 hr. Then wrapped it foil another 4 hrs. (Fat was on top). I think 8 hrs is too long?
@@lanzonests @lanzo how much salt and pepper did you use? Also try cooking fat side down you'll cook for 6 hours on 250-275 then wrap (butcher paper) for 4 hours until tender and I've always had tender juicy renders but I used meat church rubs with no binders. I will be trying salt and pepper with apple cider for the first time so I plan on approaching it the same way but spraying the brisket every hour for the first 6 hours before wrapping. How exactly did your last try come out? Not tender? Dry? Etc.
@@jjsalazar96 my first try was ok but lack of dark color, it was juicy and tender inside, i think 8 hrs was too long. I will try your 6 hrs and will use butcher paper for wrapping. lol i might post it if it comes out good! Thanks.
It takes practice man, Temps are also different on the type of smoker somewhat, placement, the type of wood, you'll get it down. Took me about 3 briskets to get a decent one on an offset smoker, using oak and pecan wood.
I have watched too many brisket videos. That said, this production is perhaps the most comprehensive and, at the same time, concise exposition of the 2 primary methods. Your including time-jumps for the impatient was a most generous addition as less watch-time hurts your video's promotion by RUclips. Kudos, kudos, kudos!
Thanks for the kind words. On the time jumps, we're here to try and provide value to our viewers, not game the algorithm. Thanks again for the kind words and watching.
Great video, thanks form the comparison. The juice in the bottom of the cooler is why our roll of butchers paper is gathering dust and we are almost out of aluminum foil.
The kid was pointing at the fat on the edge of his piece of brisket. I dunno what you're on about. the kids not an idiot, he knows the difference between "fatty" and a "thick" piece.
The production quality is really good, the contents idea is great. Not sure if it was intentional or not but even the ad placement doesn't even interrupt the flow
Attempting my first "hot and fast" brisket today for the superbowl. Ran across your video. Really like how you break things down, and maneuver through each step. Subscribed. Can't wait to watch more of your stuff
I like watching the whole process but I really appreciate that you put Time stamps for those who just need the info. That got me to sub. This is my first video to watch of yours. Like the bid Vid
It's my first time around the channel then I'll say it just for me and in the name of the true food lovers, we dont want ever shorter videos bro, we need the full process video with the failing and experimenting and your tought process during it, the video can be of one or one and half hours that the most of people will like to see it all, just don't forget to put the timestamps for those that are in a haste ^^
If you enjoyed this brisket experiment and want to see the other brisket experiments in this series, here's a link to the complete playlist. ruclips.net/p/PLA8Sgnre4XTWcACn3TOrHNpurdZGCCLEJ
Jared, besides using the smoker to cook a brisket, is it possible that I could use a conventional oven to cook a partial piece of brisket at a time (meaning like a pound or two from a 10 pound bag)?
Yep, you can cook a brisket in the oven and just use liquid smoke but it will obviously taste differently.
What difference does the brisket taste like when it’s cooked in the conventional oven? Maybe if I turn the dial and use the Broil function?
The biggest difference will be that you don’t get a Smokey flavor to the brisket.
Nice 116610. Loved the video
did he just told people where to skip to instead of begging them to sub, activate the bell and watch the whole thing??
what a champ!!!!
Seriously.. give this man a beer or something... I was tempted to skip ahead but the fact that he was so honest about it made me want to watch the whole thing!
@@erikgutierrez3613 same
I totally agree !
and just for doing that he has earned my sub
I literally instantly subbed and watched the entire video no skips after i saw that lol
This guy cares about his viewers and he needs more subs
🙏🙏🙏
I will sub! But I cant bear to watch any longer XD Its making me so damned hungry!
ok i give him one
o ol me too.
Subscribed, seems like a very genuine guy
watching you trim and season that beauty is akin to seeing an artist paint a landscape
Haha... love the analogy. 🙏🙏🙏
The hang on the low and slow flat was the best I've ever seen.
Thank you sir 🙏🙏
Cam is the hero we needed but didn't deserve.
Ha ha ha , that bark didn't stay on the fast brisket because it was on the bottom of the cooler being drenched by the brisket on the top. I've done hundreds of briskets at 4 and half hours and they have come out great. Depends on the cook and who your cooking for , competition or a huge family reunion.
Breaks my heart to see you treat your points that way. Best part of the brisket and tailor made for "burnt ends", or meat candy.
Agree 100%.
I don't know anything about briskets. Care to explain?
@@trevorspeer2490 the point Is one side of the brisket and the other Is called the flat. The point usually doesn’t have much flavor and people cut it after smoking into cubes and put additional sauce and flavorings and cook it more to become what we know as burnt ends and people typically like it either caramelized or crispy or honestly however you like it but thats what’s usually done.
@@trevorspeer2490 A brisket has TWO muscles, one called the flat, the long pc. that normally is used to cut slices from, and the point, which is the larger pc. that protrudes upward when looking at a whole or "packard" brisket. The flat is lean, it needs the fat cap, 1/4" on it, the point is marbled and does great by itself. If you look at the fat seams on a brisket, you can tell where they "separate" or cut into two distinct muscles.
You can score this fat line, showing where you need to cut AFTER it's wholly smoked, or you can separate into two pcs. before smoking. I prefer to separate before smoking so I can trim it up a little better to allow the rub and smoke to inter the meat. Take a whole (packard) brisket, lay it flat, and somewhere near the middle, you will find a seam of fat, it will run all the way around the "point". This is the seam you need to follow in order to separate the two. Take your time, with a sharp knife and COLD brisket (fat trims better).Take your time, no rush, it will turn out wonderful. Once you have separated the two muscles, continue with your trimming, leaving a 1/4" fat cap on the flat, the long, wide pc., and trim up the point, to your desire but do NOT worry about inner fat, this pc. is marbled, so just hit the bigger pcs. on the outside.
The cooking temps you chose is up to you, I prefer low and slow, around 230, and once the color on the FLAT is where you want it, and the "bark"(your rub) is set, tap it with your finger and if it's fairly hard, you're good. Wrap it in butchers paper. Continue the cook until you hit around 195 then check the "feel" of the flat, if it feels like pushing into cold yogurt, your good. Pull it off the grill, wrap in towels and either place a cooler or the oven and let it rest for about an hour, two would be better.
The point, do the same as with the flat, and when the temp. hits around that 195 mark, check for "feel", just like the flat. Pull it when the feel is right and let it rest for about an hour. After an hour, cut it into 1" squares, or a mouth full per bite, place in an aluminum pan, I like to sprinkle more rub on these cubes, just to coat, turning them over to get all sides. Next, mix your favorite BBQ sauce with a little beef broth, or the drippings from your wrapped flat, and add to the pan, toss each bite to coat all sides. DO NOT make it runny, keep it fairly tight, for best results. Place back on the smoker, for about 30 minutes or until the sauce "tightens" or gets really sticky. Pull, rest for about 10 minutes, and watch them disappear.
@@chuckgraham1695 Thanks for the awesome explanation!
I instantly subbed when he put the time stamps up, much respect for that
I'm converted to the hot and fast...by accident. I wasn't paying attention and my smoker crept up in temp and cook it within 8 hours. From then on out, I've cooked my brisket around 300-325. If you're going to give this a shot, don't wrap based off of temp. Wrap based off of bark.
ive cooked a brisket at 550 before by mistake. it was the best brisket i ever made
This is exactly how I smoked our Christmas brisket. It finished about 3 hours before dinner so I wrapped and dropped temp to 200 to hold and get dwell time on the rendering. The same-day smoke really helped with holiday family plans.
First of all I want to say that I really enjoyed the video. I cook bbq competitions and about 3 years ago I made the switch to hot and fast and have done quite well with it (not to mention getting more sleep) just like low and slow, you need to practice and fine tune you’re hot and fast and I think you would’ve been even happier. Pour the smoke on thick initially and you can get a better smoke ring. Try one without wrapping to help with bark. Use an injection to help with juiciness. Leave it on a little longer (higher internal temp) to help render the fat in the point. Besides, a “chewier” point is preferable for burnt ends. Great video. Keep smoking, never stop.
Totally agree with you on the hot and fast to inject and no wrap.
The judge were so impartial and professional, I liked it. Subscribed
That young man has a good appetite. He wasn't worried about all that talking, he just wanted to eat some brisket. No nonsense, that's what I'm talking about!
“Just like youre swaddling a baby”
Sir, please be more careful with that brisket
Honey, why is there a brisket wrapped in paper in the babys crib?
Oh... oh no.
Never seen a better judge than this kid, specially in the point of the hot and fast, doing it slow
Loved watching him eat the chewier point, lol! Great job Cam!
Thank you! Great comparison video. I definitely prefer low and slow for solid bark and perfectly rendered far creating a tender and juicy brisket.
Kid doesn’t give a shit which one was cooked how. Hes just going to work on that meat like he hasn’t eaten in two weeks. You get brutal honesty from kids I love it. Both good apparently. Love it.
Your time stamps are revolutionary! Thank you!
Love your Assistant, Cam. He does a great job!
I’ll let him know!
Great job on your brisket experiments, Jared.
@@henrymao89 ي
@@henrymao89 ي
Thanks
I'm 15 min in and already know the results. Low and Slow is always the best and the hot and fast wouldn't have been so good if it wasn't juiced up
Way more insight than Guga's nephew Angel lmao.
Jk we love Angel in this house.
@Richie seriously! diss Guga all you want, but not Angel lol.
The fact that I know what you're talking about shows that I watch a lot of brisket cooking on youtube.
@@erikgutierrez3613 don't diss guga either
That looks Phenomenal!!
Cam is KILLIN' that poor brisket!!! It didn't stand a chance. Great video- so comprehensive. Will try (with a smaller one- 20+ pounds is way too much!) Thanks for your hard work!
10/10 Cam's review Love it! Great video man!
a lot of respect for putting those time stamps right up in the beginning of the video.
i dont want to watch the whole video,but since u show me that timestamp,im gonna be a rebel and watch the whole video.
I smoked 3 brisket with pecan wood. It took about 22 to 25 hours. I let my briskets cook uncovered for 6 hours then wrap them till there cooked. I always add a cup of water to my wrap briskets then feed the pit all day long. I like to keep the temperature between 220 to 325 depending on if it’s cooked or not. I’m glad you did a comparison so I won’t have to get the idea to cook it fast. Good job!
"Yeah i agwy with the wubewy textuw"
-Cam
Thank you. I love eating brisket but only now have I learned how to cook it. Low and slow, baby!!
How often do you cook your own brisket since you learnt to cook it by yourself?
I love how his son is just going at it with every piece. That’s literally me xD
It's a first world problem isn't it :)
Didn’t he say he was his nephew.
Yes, I did
"Fat!." Then proceeds to attack the remaining piece like a shark. :)
Hot n Fast for brisket is a punishment by Death in TEXAS and using Pellet Grill will get you Hard labor!! Lol think your Nephew agrees... good video
Immediately following. This dude is the GOAT
Great video, thanks. I'm fairly new to proper grilling but feel I could tackle a brisket after watching this video. And Cam's cameo put it over the top. Just subscribed!
Most people wouldn't ever show a timestamp to skip ahead in videos, as it might hurt their profits from said video, you're passionate about the cooking more than the profits, I appreciate that!
Just trying to respect people’s time
@@BBQandBottles OH no I understand it, I appreciate it a lot because of that actually, most people are in it just to make money (the 10 minute and 1 second videos, etc) you are passionate, and it shows! Thanks for the videos!
You know food is going to be amazing when you see nitrile gloves and watch on the left hand lol.
Great video cheers
Whole new meaning to low and slow and hot and fast to me. Never heard of anyone hot smoking at 400 and rarely see anyone go below 225. Anyway like everyone else has said I loved that you time stamped and watched it all anyway, great mind trick 👍🏾.
I really enjoyed your video! You make it seem so easy that I feel like I could cook my own brisket.
Go for it Brian. It actually is easy. It just take a lot of time.
Easily the best video on brisket that I've watched. I have smoked a few but never been that confident, I think this video has given me a better understanding , so I'm now looking forward to smoking one tomorrow!
QUICK!!! Somebody teach that kid that brisket fat is a GREAT THING!!!!!
ya or atleast some fat on the flat side
QUICK! SOMEBODY TEACH CARL FORD THAT NO ONE CARES!
First time I saw a video from this guy, and I thought it was just another video about meat, BUT, the amount of knowledge and important information he shares here is simply staggering! I'm definitely a subscriber now!
Thanks Koko and welcome to the channel
So instructional, so thorough. Full with details while still immersive and interesting, it is both a learning video and enjoyable video to watch. The elaboration of everything you do, the methodology and chill ambience. Liked and subscribed, I have less than 10 subs and you are one. Thank you for this amazing content.
Wow - thank you for the kind words. 🙏🙏🙏
Really good stuff, but honestly it's all about Kam (the nephew) at 21:24 ("What's this ?!"), 21:50 ("Getting back to the Point LnS") and finally 22:22 ("flat is flat is flat and pizza") :) I really enjoyed the journey. Many thanks
its 3am, and im staring, and i chose to watch this, why’d i do this to myself😂 im starvinggg someone bring me sum brisket 😫
Funny😂
“We’re not in the taste test but I had too”😂. I don’t blame you bro. I would do the same thing.
22:07 that boy is so cute!!! ❤️ And enjoying his brisket
Liked the video, you pretty much covered all the basics for putting out a good brisket.... but low and slow is the way to go
Respect sir. No skipping ads here. I watched the full video without skipping too! ☝️
so that "oxidation" you called its actually from scalding water they use
I subscribed simply for the index at 0:44 That's awesome, thanks!
You giving a table of context so I can skip actually made me want to see the entire video 🤣.
ah mustard! my favorite neutral flavor..
It is truly neutral when slow cooking. I use it on babybacks and you cannot tell it on after the cook
Perfect video for just making brisket for the first time. Can’t wait. Awesome guys
Top demais! Aqui no Brasil também somos mestres em fazer churrasco
carente
Só nunca teremos um boi como esse
Tá osso o preço da carne
@@maadrianoaraujo nosso são melhores ainda, vai por mim!!
Eso no es churrasco...
RESPECT FOR THE TIME STAMPS! BBQ KING!
You should not have wrapped your hot and fast brisket. There was no point in doing so. You should always wrap your brisket after your bark is set and passes the finger test, no base it on temperature. Your bark didn't set and wrapping it just resulted in a muddy mess at the end with no bark. Had you kept it on, it would of formed a nice bark and still been plenty juicy. I do my brisket and pork hot and fast and rarely wrap. If you want to retain some juice, instead of putting it in a wrap, put it in a long sheet pan uncovered back in the smoker. It will keep juices but also build bark on top. Great job nonetheless. I'd still eat the heck out of both
Also leaving it in the chiller for two hours with the fast one on bottoms in juices probably didn’t help
Good call on this... your suggestion is reminiscent of the “boat” technique with foil, which protects the bark.
Without the wrap, at 400 degrees it would dry the piss outta it
@@ZmannR2 Anything hot and fast will be less moist than going low and slow but it can still be done well. There is no stall going hot and fast. You just need to stay on top of it, spray it every now and then, pull it at the right time and rest the heck out of it. In any case, 400 is too high for me. I go 325-350 and consider that plenty hot and fast. Wrapping is not only used to retain moisture, it's used to blow past the stall quicker and break down collagen. Even in a wrap, the meat will push the juices out and sit in the foil, in which case your only braising the meat on the bottom that's sitting in juice. The entire brisket doesn't braise from being wrapped. It just accelerates cook time. If your going hot and fast with no stall, the wrapping won't do much other than soften your bark. The same could happen by putting it in a pan with a little warm broth and finish it either uncovered or loosely tented. If you loosely tent the pan in foil, you won't destroy the bark as much and you'll catch the juices in the pan too. There are many ways to cook a brisket. It's also worth noting that the quality and marbling plays a massive role. If the meat is cheap with little fat, going hot and fast is not smart no matter what the method.
@@stav55 ya I would never do hot n fast regardless. My personal preference is dry brined for 8 hrs, then pepper and garlic powder. Cherry/hickory mix in a ceramic grill at 250 until a bit into the stall, around 185 internal. Then butcher paper wrap until 203 IN THE POINT, not the flat. Rest minimum of 2 hrs. Separate point and flat and scrap away the nasty fat deivider between the two, slice n serve without sauce.
just the fact that he didnt tell sub and like a thousand times but he also made timestumps so that if someone wanted to see a single part of the process earned my sub and like
I really like the video that's great that was definitely hot and fast maybe sometime in the near future you could try a medium hot and fast somewhere around the 350 range to let the bark said a little bit more and help with the rendering and breaking down of the tissue.
Great video that was very cool
Thanks guys. Good idea on the video
That’s kinda how I do it, I go around 325-350 for around 3-4 hours and then wrap it and let it go until I hit 205 or it’s super probe tender. Usually it takes around 6-8 hours for a 16lb-18lb brisket and they turn out just like his low and slow brisket.
@@Fazman81 Same, i do 325, take the trimmings and render them into a beef tallow and spread it on the butcher paper when i wrap it at the stall. Nothing wasted and far juicier brisket. Takes about 6-8 hours. Comes out perfect.
@@chrischris5510 I've modified my method since I posted this. I start my briskets around 250 and spritz every hour until I get a real nice bark. Then I wrap and pour in a little beef broth with rub. I up the temp to 300-325 and my briskets are still done in around 7-8 hours, 9 on the really big ones. I really like the result using this method. I've done probably 25-30 briskets this way and its my go to method now.
@@Fazman81 I do mine the same way great method in a
similar but use apple juice and rub I smoke at 180° till I hit 160° internal then wrap and continue to to finish my time on average is bout 15 hour. Large ones take longer up to 19 hour.
The way your so nice about how people may not want to watch the whole video and went a head and made time stamps for people
Drink every time he says brisket.
I can’t walk..
Ife tryd ismt that badf. Barekyt feekk anythingf
Im drnuk
Fjroabrbalapç
*Died*
Thank you so much for the time stamp! Rarely do I see that on videos. This caused me to subscribed!
who else high asf dying rn watching this video
aye man
Me
Who else coming to RUclips comments seeking attention?
I enjoyed that. I’m definitely a hot and fast bbq guy. I would take a little longer on the hot and fast, say cooking at 350 instead of 400. Wait until you are happy with the bark before you wrap. Perhaps foil would help with tenderness on a hot and fast? My hot and fast briskets usually take about five hours and the point is super tender. Guys are certainly winning major bbq competitions these days with hot and fast!
Klaus
Hey bbq and bottles love ur vids I was wondering? Can you do a video where you can make the ABSOLUTE best way to cook a prime ribeye because I am planning on making one thx
I think your nephew straight up loved em both
They were briskets after all 😉
Back before people discovered how to cook brisket. Butchers would give that brisket away for free.
I need a time machine
😮😮
My grampaw before he passed said the butchers threw out chiken wings because they had no takers...
@skankhunt42 shit really changed lmfao
Watch a lot of videos of brisket bbqs everyday when I eat. Bout my favorite here. Detailed, you don’t talk country as shit like EVERYONE else, and detailed about it all. Looked good.
Nice bonding father and son
my wife bought a smoker last year, tried smoking a brisket but could not really get that dark color outside and super juicy inside. Last brisket i smoked was really bad it was so bad it was depressing looking at it.
tell us what you're doing. Prep, seasoning, cook method and time. We'll try to help.
@@jacobsmessaert6182 ok for seasoning just plain salt and black pepper i let it sit for close to an hr. Then 250 for 8 hrs (15 lbs) i sprayed apple cider vinegar every 1 hr. Then wrapped it foil another 4 hrs. (Fat was on top). I think 8 hrs is too long?
@@lanzonests @lanzo how much salt and pepper did you use? Also try cooking fat side down you'll cook for 6 hours on 250-275 then wrap (butcher paper) for 4 hours until tender and I've always had tender juicy renders but I used meat church rubs with no binders. I will be trying salt and pepper with apple cider for the first time so I plan on approaching it the same way but spraying the brisket every hour for the first 6 hours before wrapping. How exactly did your last try come out? Not tender? Dry? Etc.
@@jjsalazar96 my first try was ok but lack of dark color, it was juicy and tender inside, i think 8 hrs was too long. I will try your 6 hrs and will use butcher paper for wrapping. lol i might post it if it comes out good! Thanks.
It takes practice man, Temps are also different on the type of smoker somewhat, placement, the type of wood, you'll get it down. Took me about 3 briskets to get a decent one on an offset smoker, using oak and pecan wood.
I have watched too many brisket videos. That said, this production is perhaps the most comprehensive and, at the same time, concise exposition of the 2 primary methods. Your including time-jumps for the impatient was a most generous addition as less watch-time hurts your video's promotion by RUclips. Kudos, kudos, kudos!
Thanks for the kind words. On the time jumps, we're here to try and provide value to our viewers, not game the algorithm. Thanks again for the kind words and watching.
I have done both. Low and so, and fast. You gave a great and honast review of both from my experience.
Thanks for sharing! Good to hear others have had the same experience.
"we're not quite at the taste test yet, but I just had to" NO FUCKING SHIT YOU HAD TO THOSE BRISKETS LOOK DIVINE DAMN
Great video. Thanks for your time. 👍👍 smoking mine now. Low and slow😁
I don't care about lengths 😂 I watched a video once then when it was over I realized it was 45 minutes 🙄
Nice experiment!! really enjoyed this video
Great video, thanks form the comparison. The juice in the bottom of the cooler is why our roll of butchers paper is gathering dust and we are almost out of aluminum foil.
20:53 the kid was saying it’s thick, not fat.
Yeah that hot and fast slice was a bit thicker than the low and slow. Maybe a conspiracy 🤷🏼♂️
The kid was pointing at the fat on the edge of his piece of brisket. I dunno what you're on about.
the kids not an idiot, he knows the difference between "fatty" and a "thick" piece.
I dont know man, ur face and ur voice actually gives me peace of mind, it just makes me happy idk why. Keep it up mate, ure good at this stuff
Appreciate the support 👍👍
I subscribed and watched the whole video just because of the time stamps. You’re the real mvp
Anyone ever tell you you kinda have a Will Ferrel vibe in your face?
i just found my new favorite channel
🙏🙏🙏🙏
My man Cam is going crazy on that brisket! Sure looked good!
Liked for the timestamps at the beginning to skip to the right part.
My mouth is watering.
Is it just me or does his voice sound like Sean from hot ones?
I can’t believe how many people have made this comment in our videos. I guess it’s true?
The production quality is really good, the contents idea is great. Not sure if it was intentional or not but even the ad placement doesn't even interrupt the flow
That's porn, food-porn. I'm smoking a cigarette after watching this video.
Thanks for the time stamps! Great vid
Attempting my first "hot and fast" brisket today for the superbowl. Ran across your video. Really like how you break things down, and maneuver through each step. Subscribed. Can't wait to watch more of your stuff
I like watching the whole process but I really appreciate that you put Time stamps for those who just need the info. That got me to sub. This is my first video to watch of yours. Like the bid
Vid
BRAVO from Tunisia
Great work brother. I enjoyed watching this. #keepsmoking
It’s all good but my man can’t wrap meat for his life.
Two pieces of paper 🤣😂🤣
All the juice in the bottom made me cringe
This is a pure gentleman.... He so caring and gentle... That's me subscribing rn... N that lil boy is so cute ❤️ Love from India!!
I have been looking for a good way to cook a Brisket....I found it!
Thanks so much for posting.
I want to dive head first into that beef,,, also, why the hell can't that kid hold a fork properly!
My dog would eat all of the decking and the table too! Great comparison.
HAHA, yeah our neighbors black lab licked the table so hard part of it went back to its original lumber color.
everything was just perfect but the kid at the end !!!!! wow ,love it
Slap some of that fatty brisket between a crusty bread & French dip it Aus Jus
I’m with ya on that.
It's my first time around the channel then I'll say it just for me and in the name of the true food lovers, we dont want ever shorter videos bro, we need the full process video with the failing and experimenting and your tought process during it, the video can be of one or one and half hours that the most of people will like to see it all, just don't forget to put the timestamps for those that are in a haste ^^
you work hard for these videos dont let people skip until the end!
14:26
Very educational. I learned a lot.
Pretty cool video, new to smoking and it’s great to see experienced people showing the differences in cooking big things like a brisket.