Competition brisket Hot and Fast [3 WAYS!] | Wrapped vs unwrapped foil vs butcher paper best recipe?
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- Опубликовано: 6 сен 2024
- 🔴🔴 Butcher Paper amzn.to/2XxjaE2 *
✅✅ Harry Soo’s Moola Beef Rub amzn.to/2xy95qQ
✅✅ Best Instant Thermometer bit.ly/436BFfp
Wrapped vs unwrapped? Should you wrap in Foil vs paper? Hot and fast vs low and slow (our previous wrap tests were all low and slow)? Today we smoke 3 amazing Prime Grade Briskets from Matadorprimesteak.com (Thanks, Matt) competition style in the Lonestar Grillz 24x48 offset smoker to see what works best!
The Best offset smoker I've ever had! lonestargrillz...
Cambro style meat holder: amzn.to/2JMlMEz
My slicing knife- amzn.to/2Ije07p
My favorite “leave in” thermometer tinyurl.com/ty...
Check out my Amazon store (aka "The Toilet Paper Store") for the BBQ (& video) products I used in this video:
www.amazon.com...
Video questions:
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![Competition Brisket Throwdown [Wagyu vs Prime vs Choice, Select] w/ Harry Soo |Comparison Experiment](http://i.ytimg.com/vi/p3xLGPz6zVA/mqdefault.jpg)
![Competition Brisket Throwdown [Wagyu vs Prime vs Choice, Select] w/ Harry Soo |Comparison Experiment](/img/tr.png)
Love how you replicated the kind of smoke ring that I spent 5 years engineering my Moola rub to produce such results good for 1st place KCBS Ranchers Reserve national cup brisket!
It's a great rub, man.
So good
looks like a great rub!! im gonna order some!!
Harry Soo - spreading the BBQ love.
I just ordered some Moola rub!
The effort you put into every aspect of your videos, from cook to the hours you spend editing is truly inspiring. This video was amazing Justin. Thank you for the upload! Cheers buddy!
Thanks Greg. If I wasn't such a manly man, you may have made me tear up just a little...in a totally manly way of course.
Another fabulous video Justin. This was a fun cook and there were no losers!!! I appreciate you inviting me to join in on the fun. It's always a blast getting to hang out with you and Kenneth. I'm looking forward to you joining me at my house again real soon!
Had a blast with yall Troy!
Thanks for driving up, brother. I really enjoy hanging out with you. See you soon.
Justin, the smoke rings are identical because the smoke ring forms before the bark thoroughly sets and before the stall. I think I read that the meat quits taking on smoke after it hits a temp of around 140-145 degrees - but I can't seem to locate the source.
handcannon
Amazing Ribs says that.
@@dougashton8617 I haven't frequented their site, but I did a quick check of Meathead's book - where I thought I saw it - but I couldn't locate it quickly.
Yeah, I agree with you. I was just noting it for the comparison.
Realize this is older, but watching everyone cook on and manage a large style custom is nice to watch. You can tell they enjoy that.
Thank you so much for this experiment. I've always done nekked, low and slow brisket as my husband and I are all about the bark. I see so many wrapped recipes that I was questioning my technique; now I know I'm doing the right thing for the results I want. You've saved me a bunch of time and money!
I now cook at least 300F no matter what I cook. Harry Soo is right when he says you have to cook hot so the Maillard Reaction and Caramelization can kick in. Great video.
Totally. Thanks for watching
Justin do a lower, slower vs. Hot and fast bark comparison on a naked brisket. 225-250 deg vs 275-325 deg Great cook. Keep up the great work! Love your channel!
Great idea, Chris. Will do.
That would be a great comparison 👍
agreed I NEVER let my smoker go above 250 when smoking brisket it always dries it out! LOW AND SLOW is imo REAL smoking. Once you hit 300 you are almost grilling not smoking...
Big Deej 🤣🤣🤣 REAL smoke instead of fake smoke? 🤣🤣🤣 thousands of repeat customers I’ve fed from my pit would agree that the crowd of one track mind smokers have been brainwashed. That or it’s just too much work and not enough time for beer drinking going hotter and fast. 🤣🤣🤣
Finally had time to watch this vid. I won't try to cram in any of your vids while killing some time. I like to watch your vids with complete focus and no interruptions. So it took until Sunday to finally watch and enjoy. You never fail to bring in your "A" game. And the guy's made it even better. Thanks to you all.
Thanks Victor. I appreciate you taking the time. I know some of these are long but I've found youtube doesn't recommend the short ones as much as the longer ones...you'd think it would be the opposite but it's not the case. Anyways, thanks for watching.
No need to apologize about the length of the vid. Most of the time I prefer watching no more than 15 minutes. But for folks like you with such great content no problem. I think you might have missed what I was saying. With the better channels I like to enjoy them like a great steak. So when I have a crazy week like last week I have to wait to see what you have. It's kind of nice having something to look forward to. And I recently came across Shelby Church's channel and she was explaining some things about U Tube on how to make more money and of course advertising is what drives the machine. Min. Of 10 minutes, extra commercials, etc. It never occurred to me that watching the full ads helps you folks so I'm trying to watch the full ads. Keep on doing that thing that you do so well and I'll keep watching and learning. 👍
The unwrapped brisket is how my dad originally smoked his brisket... they would come out of the smoker BLACK... margin for error is so thin in an unwrapped brisket, such a high risk of it drying out... but when it is done right, there is no better smoked flavor. Now days... we typically wrap in foil so we can get that coveted brisket juice. All you did was prove that there are so many ways to come out with a great end product... There is more than one way to smoke a great brisket.... Justin, great video buddy. Take care.
Thanks Johnny. Take care man.
Your videos are getting better and better. The content , editing and sound are amazing. You really do produce great entertainment and education. Thank you for all the inspiration and laughter along the way. Keep up the hard work. I can’t wait for your next video.
Thank you Rusty. I really appreciate that, sir.
Jam packed with great information, and nice to see the obvious friendship between you three.
Thanks Bob. Appreciate you watching!
I was surprised to see the direction that Kenneth wrapped "his" brisket, parallel to the seam, I've always seen the meat go perpendicular to it.
Love seeing that big beautiful Lone Star, especially with that custom logo plate. Congratulations Justin, that cooker literally has your name on it.
Im used to smoking fat side up lol... that was also my confusion
@@NorthTexasBBQAddicts , thank you for your reply.
@@NorthTexasBBQAddicts it looked like the overlap was separating as you were rolling it over. At least, from where I'm sitting!
Just sat here with the Wifey & watched this. She Loved the Smoke Rings better than a Diamond 1. You guys did an Outstanding job. TY for the tips.
Guys that was an awesome test and just confirmed how I do my Briskets is the right way. Butcher Paper. Foil for ribs. great video guys and I appreciate the time and effort.
Thank you!
I've been fortunate enough to see alot of top KCBS cooks processes over the years and I have never, not even once seen any of them wrap a competition brisket with butcher paper.
That’s funny. Especially with all the comments of people going “this is such old news man.“ LOL
Best takeaway was the "seam on the bottom" - I'd always assumed the opposite in case somehow it leaked.
Just found this video randomly, and really enjoyed it. Thanks!
This video comes at a perfect time, as I have never cooked a brisket on my Weber Kettle, and that is coming in my near future. Another great video Justin, editing, filming, all on point. I think I will do mine in foil. Great job to all three of you guys. Lots of people having some good eating after this video.
Thanks Josh (or Babe). That means alot to me.
I always wrap even when I do a low and slow, I think on my next brisket I’m not gonna wrap. It looks fantastic.
Really nice work guys. I too would have had a hard time picking a winner since they all looked excellent. I haven't smoked a totally naked brisket yet but I have done a couple using both foil and butcher paper. I found that they were very close in flavor and texture but for some reason I liked the the foil wrapped better as I thought if kept the meat more moist. I have a Oklahoma Joe's Highland offset which is no where as good as a Lone Star Grillz, but it works for me. Awesome editing Justin and you guys never cease to amaze me with your cooks. Thanks for sharing and cheers to all you guys!!
Thanks William. I agree with you about foil being more moist. I think it's all a balancing act. I think these techniques are less about the process but more about the purpose. Like tools.
Thanks for watching.
My family loves the aluminum. I love the no paper, but the butcher paper is the most moist with the most flavor. IMO. Thanks for this Mr. Maniac.
My pleasure. Thx for your thoughts
I agree, butcher paper fan myself. Enjoyed the comparison video tho
I would think foil would keep all moisture in, how does paper do better?
I like the paper ones too. 👍 I use a 24" wide paper and it's normally good for a single sheet brisket application.
Yeah, everything gets a lot more expensive at 24...and harder to find. I totally agree with you though.
Wow. Didn't expect the views on this one! Thanks guys. To answer the most common questions, here are the links to everything we used. Smoke on!
🔴✅Butcher paper amzn.to/2XGrnWM
✅✅Meat Cambro (for resting warm meat) amzn.to/30wDVwN
✅✅My favorite “leave in” thermometer tinyurl.com/tyo8x5r
✅✅ Harry Soo’s Moola Beef Rub amzn.to/2xy95qQ
✅✅ Best Instant Thermometer tinyurl.com/yxc525qj
✅✅The Best offset smoker I've ever had! lonestargrillz.com
✅✅Cambro style meat holder: amzn.to/2JMlMEz
✅✅My slicing knife- amzn.to/2Ije07p
Thanks for watching, guys.
I like wrapping my brisket in paper until I get the bark I want and I prefer that way. Nice video gents.
I've done foil-weapped and I've done butcher paper. And honestly, they taste the same. However, with butcher paper, it does seem to take a little longer to smoke. For me, it depends on time, if I'm not pressed for time, I'll use butcher. If I have a specific time to be somewhere with the brisket, let's say a party, then I'll use the foil to make sure the brisket gets don the quickest. Again, this is my comment based off of my experiences. Thanks for the video. It was very interesting.
after you get the tender level you want in the wrapped, just unwrap and and let it bark up a little bit, similar to how you can do ribs.
i put a price of butcher paper in between the foil and poke little holes between the foil on the brisket and the paper , it helps keep the juice but not drowning it in juice so it’s bark comes out better
I never wrap my briskets...personal preference..I always get the best bark unwrapped..Nothing better than a Texas Brisket...Salt..Lotta pepper...and garlic... - From Georgia.
Try it sometime. There is more to brisket than just bark. There is a texture difference that's fun to experiment with.
Something to try too. Spg is great but add in about 10% ground coffee to the rub. I do about 40 40 10 10. I'll never buy a beef rub again!
This is an exceptional video and I really appreciate the time it takes to test something like this! I have only smoked one brisket so far and wrapped it in foil, but am really excited to try again with paper this weekend and this video only increases the excitement!
Thanks again guys!
Yeah, that was a killer comparison video. Thanks for the time and work you put into it!
Thanks for all the work you put into watching, bud. Lol
Classic soundtrack for smoking barbecue. Personally, I think you get a more even cook if you wear a magenta feather boa. Light sticks help develop bark.
I’m amazed at how much I’ve learned from this test. Excellent video and thanks for sharing!
My dog does exactly the same thing when I grill. He’ll sit at the back patio watching through the screen door. 🐶
Mine follow me back and forth praying I'll drop something.
I thought you were going to say "my dog does exactly the same thing when I grill...bark."
I gave my dog a morsel and he tongue bathed the whole patio.
Great videos guys. Just bought myself a smoker and learning from scratch. Your videos really helps us beginners. Thanks, Mike Sydney Australia
Just curious, don't you think that adding beef broth to just the one that was wrapped in foil puts things on a less even playing field, if the goal was to see which method produced the best outcome?
Absolutely! That's why in the ribs video I didn't add anything but I got so much crap from people that didn't understand the concept of changing one variable at a time, I decided to go this route. Great question, Kit.
What about putting the foil wrapped brisket back on naked for a while to get some more solid bark build up?
I love these comparison videos. It's great that you have a posse to help you with these. They're always fun! 👍
Yeah, they are great guys. thanks for watching, Tom.
I use both, inside with paper and the outer layer with foil, benefits of both.
Some of my favorite BBQ brothers! Thanks for giving my Moola rub a test drive. Awesome video which answers questions that I have. Happy to see you guys have definitely upped your H-n-F brisket game. Well done!
Cheers Harry, missed you bro!
They forgot your most important black belt tip though Harry!!
Didn’t hold it to their chests and pass on the love!!😂👍😊
@@garrywiggins5886 We talked about BBQ heart love but by the time the idea hit us, we were too exhausted to do it for the camera. lol
We missed you, Harry.
What's New BBQ ugh
This has always been a debate in my mind because RUclips is full of 3-2-1 wrap. I have never done that…always naked. I believe the quality of the ribs have a huge impact on tenderness and obviously flavor as long as you hit your temperatures. You can’t put lipstick on a pig so to speak. Great video series!
I would choose the Paper Wrapped also.. . or the Naked one (not cooked as long)... I don't like Foil at all for any cooking, I know it is a necessary evil... Aluminum is not good for us.
I would love to see a vid on bbq tools especially knives. what knives i should have, what brands to consider $ to $$$. What do you edit your vids with?
Thanks Small Town Smoker. I'll add that to the list. I use Final Cut Pro.
T-Roy, dudes got a great smile, and those shorts just made it! That naked brisket looked pretty black to me too, that is a nice way of saying "burnt" :-) Thanks for the comparison, adds to the knowledge base.
Dude thank you I don't normally trust total strangers but I can tell that you have heart in what you are saying!
I try
Have you ever wrapped with saran wrap? I have started using it on my briskets at the wrapping point. I wrap them close to 10 times and they smoke absolutely fantastic. The plastic does not melt during the process (225-250 degrees) The juices remain in the plastic and the brisket absorbs them like a sponge during the rest period.
Cody Jenkins hey Cody, interesting using Saran Wrap before the stall...hmmm! Are you sure there’s no loss of plastic in the process
T
The more I wrap my BBQ creations, the less I appreciate it. Steaming meat after smoking can really make it tender, no doubt about it. But smoked at slightly slower temps (275-300F) without wrapping...Well folks, that is just a sweet spot for me. I know, haters abound, but that's my experience from doing this most of a lifetime.
I understand you put the wood chunks under the brisket to prevent pooling on top, but what does the bark look like on the spots where it has been in contact with the wood all cook?
Great question. The answer is I don't know. lol. Ordinarily you would scrape the fat cap off anyways so it doesn't really matter like it does on top...which itself only matters if you are doing competitions and being graded on appearances.
“Scrape off the fat cap...” What is this heresy you speak of?!?? Say it ain’t so!
Awesome video and so timely having a celebration dinner today and was planning a low and slow cook on Traeger. Well got a piece of metal and jammed the auger. I lost about two hours of cook time. So now switching over to hot and fast! Saved my butt!
It doesn't matter which side of the foil is on the inside, I used to think it did as well, but turns out it doesn't. Great video! Now I'm starving.
brisket lives matter!! awesome video guys!! all look like winners to me!! need to try harrys beef rub!!
It's a really good one, CFBBQ
paper
Oh man! Just found you. Where have you been all my life?!! I love the scientific approach. The BBQ mythbusters.
lol. Thanks Adam. Happy to have you here!
Unreal smoke ring guys. It’s as though you’ve painted it on at the end lol. Loved the video as always. Thank you
Excellent information for someone new to bbq, thanks so much.
What a project, a lot of work. So glad you were up to the task doctor. Those smoke rings were amazing.
Thanks Bruce. Appreciate it, bud.
I know people usaully just east brisket without sauce . If u were to put some kinda sauce what would u use ?
Get whatever you love man. Don't ever let anyone tell you any different.
I had heard of food porn, but didn’t really understand it until now!
Thanks guys - after watching this I’m going with the paper wrap for the Super Bowl party tomorrow. Thanks for the great video!
Great video, I've only done 2 briskets so I'm appreciative of people sharing their experiences! Thanks for sharing sir.
my pleasure. Thank you for watching!
Bonus points for correct use of "maillard reaction and caramelization" at 3:03.
Hey guys, nice video with some good information and casual banter. Only critique is the music. It gets oddly loud at times when people are talking. I know this video is 6 months old, but just giving constructive feedback.
Keep up the good work!
Nice job guys! Just 1 thing to T-Roy, the side of the foil being used does not matter. The shinny side doesn't reflect any better than the other side.
This was such a fun time with you and brother Troy! Your editing and creativity never stops amazing me man. I was there that day and the fact of how well you captured it all is so awesome! Thank you for lettin me come over and eat brisket!! Hahaha i appreciate your friendship bro!!
Love hanging out with you, bro. Have a great evening.
NTBA guy here nice work guys! Good video and thanks for the shout out....BTW I did not see the resting cooler you used that the pans fit into on the list of items. Think you could share what model that was. I like that setup
#NorthTexasBBQAddicts in the house! Cheers bro
Thanks Al, here is the affiliate link. Thank you. amzn.to/30wDVwN Cambro style holder
Justin, how about another experiment? Do not wrap until 185-190 internal, then wrap as you normally would. I would be interested to see if you get max bark, but just a touch softer than going naked all the way through. That is my theory anyway.
Those are my 4 favorite RUclips guys, love their channels!
Cheers brother
Omg that brisket looks so good! I wish I had a big grill and knew how to smoke a brisket!!
Loved it guys! I'm gonna definitely try this on my new offset soon. Obviously I won't be doing the 3 lol, but hot and fast - and maybe with foil or paper. Cheers guys from England!
Cheers brotha
I’m surprised you guy don’t smoke them all for half a hour uncovered with a thin layer of bbq sauce ! Makes it nice and sticky caramelised and perfect !
Fun and practical video. Thanks for doing this as every bbq pitmaster has different thoughts on their approach! Love your videos!
Why wouldn't you add your dry rub until rejection? That is, until it won't take any more and any additional will fall off.
Great videos guys. All three briskets looked AMAZING! And the smoke ring that lone stars gave was out of this world. Love all of your channels. Keep up the good work gentlemen. Including Harry lol.
lol. Thanks Eric!
Thanks for doing these comparison videos! Helps out a lot!
Another great video Justin loved it. You have made the best case I have ever seen for hot and fast brisket, this "low and slow" guy might finally have to give this a try.
Thanks, Chris. I’d love to hear your thoughts if you give it a shoot.
I am curious if you smoked the unwrapped brisket low and slow, how much dryer it would be.
If I want brisket & beef ribs like Pecan Lodge (Dallas) or Pit Room (Houston), what do you suggest as far as wrap and brand of smoker and type of wood?
Great video. Enjoy seeing the comparisons y'all do. Good to see Troy and Kenneth on it as well. Keep smoking brother!
Keeping it moist cooking hot and fast @ 12:17
I really enjoyed this video and I too loved the texture on the paper wrap brisket. I'm going to try this soon thanks again for posting and sharing
Great show guys, very honest and transparent test.
Nice Matador Meat there. I'm a paper type guy on brisket. Those looked terrific. Nice cook guys.
Thanks Phil. I appreciate you watching, Bud
You all did great! Soo Sifu, (Master Soo).taught you well! He will be proud to see his students cooking with such great talent. 🧧😀🤙. Best wishes for another great cookout!
Great job fellas. I really need to try hot and fast but I’m scared 😱
Do it! Do it! Do it!
I’m very new at this. How do you know when the briskets were done? You didn’t mention the final internal temperature? Is there another way to determine that?
Around 200ish degrees
When you put the probe in and it feels like a knife going through warm butter is when you know it's done. And like Neil said, right around 200 degrees.
Damn my mouth is watering. My mouth don’t usually water from watching cooking shows or watching stuff like this on RUclips. But it is this time. I want to eat the one on the right with the most fat and most juice
Quick Question: On the briskets that were wrapped, wouldn't It have been better to gently unwrap them for the last 30 or 40 minutes to enhance the bark? Seems to me like you'd get the juiciest brisket, while still having a good bark on your brisket. Or was it not done in this video simply to demonstrate how keeping your brisket wrapped the whole time effects the final product?
I use (undiluted) Apple Juice when I spritz the beef...
Correcting: Unfiltered Apple Juice
love it
Thank you!
Great video! Also, kudos to whoever edited it, they did a phenomenal job.
So to understand, the total time for the butcher-wrapped brisket process was 6.5 hours of smoking and another 2 hours of rest?
T-Roy rocking those American Flag Shorts. I love this guy, the 2 of you are the best
Thanks man.
Nice video Justin, I just found you and T-Roy. Binge watched all of your videos and currently binging T-Roy’s. Hope to launch my channel next year, maybe come and see you guys. A viable excuse for a road trip.😊
It's a lot of fun, Michael. Best of luck with it.
Excellent video guys.. Love it when you get the crew's together.
Me too. Thanks for watching, Joe.
I've done a few brisket low and slow and turned out great. I did hot and fast once and it was not good. I'll have to keep at it
Muy buen video señor next time I'll try your instructions that looks good!
As difficult of a cook that I know this was, you guys always seem to make things look easy! Great experiment and a fantastic video as always! Job well done! [no pun intended...lol].
That made me laugh out loud for real, Phil. Thanks man. Appreciate it.
Great test! Now I am torn, I wrap in foil and I like adding the beef broth and then I get that great Au Jus when it is done! That was a T-Roy tip from a while back!
yep...it's a terrible choice we have to make. lol.
Thanks guys. You just answered my what-Ifs.
Great video!! What internal temp did you pull them off at?
Any opinion on the best way to reheat brisket? I tend to always have leftovers and I hate running the risk of ruining what the family wasn't able to finish.
Brisket Goldie-locks and black belt technique with the bbq love from Harry soo!!!
Yep. We packed alot into this one.
Franklin did the same test. Low and slow so I can’t wait to see how yours turned out. Great vid.
Yeah, I watched that years ago and then 1 day after we filmed this. Had a "oh crap" moment till I realized we were doing ours at higher heat.
Baby Back Maniac great video. Liked the fact that it was hot and fast now I know how it will come out both ways.