I love that you keep showing yourself trimming briskets. Each brisket looks and feels different so its good to keep seeing you trim different shapes and sizes. Hope you never stop doing this :)
Yeah I love it too. I always see the lovely shape of his briskets post-trim, and I tell myself I'm going to try and replicate the nice oval shape next time I cook. I never end up having the balls to cut that much of the meat off the end of my briskets though XD
No, I think this is a great comment. I cooked 12 briskets last week for a local brewery and they all looked a little different. Its important to see different trims so you don't get freaked out when you get one that looks a little different (mohawk in different places, more or less deckle fat, etc...). Chud is the man
I am waiting for a video where he actually used these over trimmed scraps to make what he claims he uses them for. Am i wrong? Where is the sausage or buerger videos?
I picked up this toaster oven coincidently. Absolute game changer with the overnight brisket rest. I’ve been using Chuds tip & tricks for years now and it’s taken my barbecue game up to a new level. Cheers brother 🍻.
Bradly passing down the brisket knowledge. Foilboat and a LONG rest is a total game-changer. I have only made a few briskets, but the last one I did a month ago was the first following the Chud foilboat/long rest method. It made a HUGE difference and an epic brisket.
I smoked by brisket till 202 using the foil boat method and then into my oven lightly wrapped at 155 degrees. It was in the oven, for 17 hours and although very nervous that it would dry out to shoe leather, it was perfect by everyone standards. I think you could leave it in an oven for 24 hours and it would still be perfect. Might try that some day. It works. Thanks Chudd. The point was unbelievably rich and wish it was larger. :)
Thank you for this. I got my wife an air fryer for Christmas but something tells me that she wouldn't want me running it all night long. So, I ordered a cheapo $20 toaster oven with a constant on feature and a low temp setting of 150. Can't wait to try this out.
Ok I tried it... I was a little worried. It turned out great. Smoked the brisket for 4hrs.. used your foil boat and continued till my brisket reached 205°. I removed let it rest to 180° and placed in my roaster and maintained an internal temp of 150°-160° for 17hrs. Thanks for the video..I liked it!!!
Bro! I literally used this exact oven 2 weeks ago to rest my brisket. I wrapped mine in BP with tallow drippings and pulled it out to perfection when my bros came over about 15 hours later. Ima try leaving it in the foil boat next time. Love your content brother, from New Caney, TX. Keep keepin in real.
Hey Josh, were you at all concerned with the paper catching or lighting up on the heating elements in there or is the temp so low the paper wouldn’t catch anyway? I know you’re not trying to have the paper close to them at all, but just curious if that was a concern of yours.
Love your videos Brad. Sounded like you were either super tired or had consumed a few too many Yuengling when you put the brisket in your toaster oven! 😁
This changes things. I am used to staying up all night to cook and doing a 4 hour cooler rest for a 1pm party and being too exhausted to enjoy the party. Being able to finish the day before and hold the brisket will make my life easier. Also, I have a 6 year old Bosch electric wall oven that has a Proof setting for baking that goes down to 100 degrees.. That means it can set a low temp at 155 for my hold. I am going to try this next weekend. Thanks.
Tried 52 hours in the oven with about 8 pounds of flat at point and chopped it for small sliders and it turned out awesome. I thought it would be inedible but everyone liked it better than the roast for Christmas day. Chalk one up to Chud.
I asked you about this a few weeks ago and was so stoked to see you focus on it in this video! Breville for life! Im actually excited to try it for the full rest next time.
I use somethung similar. I use an electric masterbuilt smoker for resting only it goes from 65⁰f - 265⁰f. It's never been above 140⁰f and can hold several briskets 😊. Cheers 🍻
Love your videos, man. Thanks to all you TH-camrs I watch regularly, my backyard BBQ is hands down better than any restaurant here in Mobile, AL, (My opinion, I know, but preferences effing matter!) and all I have is a cheap Sam's Club pellet grill, and a "22 Weber Kettle, which gets most of the love these days. Once, I had a snake in my New Balance... JS You probably won't read this far, but I have a recommendation! Tiger chicken! Spatchcock, dry brine overnight with spg, smoke with mesquite till 145 internal, crank the heat to 400 and completely cover in Tiger Sauce. Caramelize that sweet and spicy awesomeness into that bird till 160 internal... Rest under foil for 15 minutes, and 🤯.... It's definitely the best grilled chicken I've ever tasted. Anyone who reads this, give it a shot. You'll love it, I promise.. unless of course you suck.
Thank you! Jeremy Yoder got the model# from you a few weeks back after I asked him if he knew what you had. Ordered it immediately and I love it! Haven’t done a brisket since I arrived but it’s great for all kinds of things!
Hey James . . . did you get a brisket done in your Breville? Does it hold at 140 for long periods without shutting down? Did you run the convection feature or just warming?
I have a similar toaster over. I already rested a Boston butt the same way. I’m definitely doing my next brisket the same! Thanks Bradley for all the content showing what can be done in our backyard!
Toaster oven … what a great idea. Thank you ! I was looking for something (on the budget) to rest brisket at a steady temp for 10+ hours. Thinking an electric smoker would do the trick but never thought about a toaster oven.
I love the idea of an experiment video where you try longer rest times. That's something I've wondered about myself. How is it after 12, 24, or even 48 hours of being held at 145-160? Also one thing I'd love to see in that video would be comparing weights of the brisket, particularly with different wrap methods. Just how much more moisture do you lose over a 24 hour rest than a 12 hour one? If you wrap one with foil vs. butcher paper vs. foil boat, how much moisture do you lose over a long rest and how does that affect the bark? These are questions that I've never seen someone answer and I think you'd be blazing a trail if you tested it!
Another great video, I like using the Sous Vide, but never thought of using it for the overnight rendering. Could you make a video comparing the difference between a sous vide and toaster oven?
@@hambone150 Reviews I've read are everything from failure after third use to it catching fire. Brad using it outdoors is probably wise when it won't be attended on an overnight session.
I’m loving all these different ways to achieve a heated rest . As I’m fairly new to smoking and I’m always trying to learn . One way I would love to see a successful heated rest achieved is by using a counter top roaster . Such as the 50$ aroma roaster from Walmart . Maybe it’s not as common as i think but it seems that on Facebook pages it seems like a bunch of people are using those to rest briskets .. I have tried it twice and was not successful but I am also not been able to achieve consistent brisket results , but it would be great to see a Chuds brisket rested in that way to see if it works .
Always great work on your videos! Thanks for sharing your technique for resting in a toaster oven. I've found using my larger oven doesn't keep low enough to rest overnight and this will help all of us! Love your channel and especially love the always present "snake in my boot" after lighting the fire! LOL! Never get rid of that or the HAT! Thanks again!
Did a wagyu brisket yesterday and was able to rest it in the oven at 160 for 6 hours. Hands down the richest piece of beef I've ever smoked. Had one piece of lean, one piece of fatty, and a couple of burnt end nuggets and I'm still in a food coma. Just as stoked for the smash burgers I'm going to make with the trimmings.
Because of you, when I watch other brisket videos and see their finished trim job, I simply shake my head in disgust. I wanna comment for them to come watch you trim one so they can see how it's done. I don't. But I want to.
THAAAANK YOU! I in the early stages of building my outdoor kitchen. I was trying to think of a resting solution. My oven is unreliable. I was thinking electric smoker, but this….
I do overnight cooks with an electric smoker. In fact electric smokers can be turned down to 145F. You could use an electric smoker just as a holding oven.
Last summer I bought a Marketplace electric smoker for holding briskets at 145-150 for hours. It works well when I have a catering order and I cook from 5am-8pm. Holding them overnight until I deliver.
Everytime I watch this video I wanted to ask you if doing a 12 to 15 hour rest do you really need to take your brisket over 200 internal temp for perfect tenderness? I'm an amateur backyard smoker and im trying to find a more consistent finished brisket. Also I've been looking to see if you have done a chud rub brisket?
Yes please! Can you do the test for how long we can rest it for? I love cooking brisket however i want to know how much I can push the rest so I can cook the day before and have it for dinner the next day. I'm hoping to have a rest of about 24hours but would love an expert's opinion. Love the content!
I've learned a lot from your channel, Brad and have used the electric oven on warm method for a couple of cooks and it seems to work. Last time held for about 20 hours. The meat still sliced and wasn't dry, but the slices did not hold together well at all. I think the longer it is left in the warmer will lead to this, so under these circumstances, either like you said taking it out and resting before putting back in the warmer, or perhaps taking it to about 195-200, then putting in a preheated oven on warm for however long you need. I do this cook and hold method so I can cook the brisket the day before a party. Makes it very low stress, but would like to still have a high quality product.
Nice! I have that exact oven. Haven't tried holding a brisket warm in it yet, but next brisket is going in it. Looking forward to your study on how long you can hold a brisket in a warming oven.
I was ascared, terrified, intimidated, lied to..but thanks to Chuds and Racevice, dove headfirst into the world of BBQ Brisket. Just finished my third one using foil boat and they were all tender, juicy, delicious, and the Angels sang! Thank you Bradley!
@Bradley, what do you think if using a food dehydrator to rest in? i have a Meat brand dehydrator that can operate in the 120 to 165 temp range on a timer. you said you wanted a dry environment but would this be too dry?
I believe the two biggest mistakes we backyard brisket cooks make are 1) not buying a high enough quality of brisket, and 2) failing to employ the long, controlled rest. In this video, Brad shows that a programmable toaster oven can become a poor man's Alto Shaam, which is the commercial warmer most BBQ joints use. The long, controlled rest is a necessary final step that can rescue imperfect briskets by turning tight briskets, especially the flats, into jiggly deliciousness. Also, a programmable toaster oven is way better than using a cooler. And the foil boat method during the rest, unlike a full foil wrap, will keep your bark from deteriorating while still allowing the flat to tenderize in its own juices. Thanks, Brad, for sharing the pearls of BBQ wisdom you have gained over the years.
Hey Chud and everyone here- I use the Pit barrell cooker.Im 1 for 3 on a good turn out.I have 3 ??? for the peanut gallery.(1)Do you inject atleast the flat?(2)Considering the price of Wagu,im stuck with Sams Club choice and or prime,How did yours turn out?93)My best resting option for now is my oven or my Yeti cooler,Did you burb it before resting to get temps down?Thanks
Bradley, (Brad?) I’m about to make my first brisket tonight. Going for the YETI rest. Plan is to cook aiming for around 12 hours or whatever it takes. 160-170 before wrapping and then pulling in the morning to rest when the temp gets to 205-210. Plan is to rest it around 8 hours till dinner time. How long can I expect it to rest safely in the cooler? I plan to preheat the cooler and put it right in off the smoker at @200° can I safely expect it will rest 8-10 hours without the temp going below 140? Should I let the temp come down a bit before putting in the cooler to hold to avoid it continuing to cook in the cooler?
Awesome video!! I've recently purchased a nice food warmer. Should I go with dry heat, or humidity. I've got an optional waterpan in the bottom. I would experiment, but have a big cook this weekend. Would love some expert advice if possible.
Would you consider a video in which you separate the point and flat, cook separately and then rest both in the Breville, recently purchased the oven and wondering if both will fit at the same time considering foil boat for flat and paper wrap for point for extended rest 👍
Great video. I picked up the oven and it works great for brisket, also got a Chuds press and that thing is awesome. Just curious how you store and reheat your leftovers. I usually cook for one or two people and get through a lot, but not all of it.
I'll need to clean my toaster oven before doing this, but I'll give it a shot. For suggestions for a new episode, how about cooking some mojellas (sweetbreads)?
I just got a toaster over but the only setting that will go longer than 99 minutes is dehydrate which means the fan is on or should I just do the 99 minutes and keep resetting it?
Good looking brisket and probably even better tasting....Have you ever tried resting a brisket in a roaster? I have an Oster roaster oven but I've never used it to rest a brisket.
Hey Brad, in addition to Ombre in your video for talking about improving your health, I'd like to reach out as well. I'm a big fan of yours, been watching at least 2 years and I'm also a registered dietitian(I can sent my credentials if needed) and thought you or your viewers may benefit.
I love that you keep showing yourself trimming briskets. Each brisket looks and feels different so its good to keep seeing you trim different shapes and sizes. Hope you never stop doing this :)
LOL... I was just thinking the opposite. I've seen it so many times that I get it.
Yeah I love it too. I always see the lovely shape of his briskets post-trim, and I tell myself I'm going to try and replicate the nice oval shape next time I cook. I never end up having the balls to cut that much of the meat off the end of my briskets though XD
No, I think this is a great comment. I cooked 12 briskets last week for a local brewery and they all looked a little different. Its important to see different trims so you don't get freaked out when you get one that looks a little different (mohawk in different places, more or less deckle fat, etc...). Chud is the man
I agree. If people don't like it that's what the fast forward button is for. Please keep it up
I am waiting for a video where he actually used these over trimmed scraps to make what he claims he uses them for. Am i wrong? Where is the sausage or buerger videos?
I picked up this toaster oven coincidently. Absolute game changer with the overnight brisket rest. I’ve been using Chuds tip & tricks for years now and it’s taken my barbecue game up to a new level. Cheers brother 🍻.
I have this exact oven but I was limited to only two hours of bake time before it shuts off. Do I have a different version? Any clue? Thanks.
There is a fairly large number of bad reviews on this toaster oven...How is yours working out?
@@chrisfrederick5615I have the Smart Oven Air Fryer and the max timer setting on Bake mode is 10 hours
Bradly passing down the brisket knowledge. Foilboat and a LONG rest is a total game-changer. I have only made a few briskets, but the last one I did a month ago was the first following the Chud foilboat/long rest method. It made a HUGE difference and an epic brisket.
I love how sauced you were the night you put it in the oven lol! Dat Miller Ligggght
I smoked by brisket till 202 using the foil boat method and then into my oven lightly wrapped at 155 degrees. It was in the oven, for 17 hours and although very nervous that it would dry out to shoe leather, it was perfect by everyone standards. I think you could leave it in an oven for 24 hours and it would still be perfect. Might try that some day. It works. Thanks Chudd. The point was unbelievably rich and wish it was larger. :)
Thank you for this. I got my wife an air fryer for Christmas but something tells me that she wouldn't want me running it all night long. So, I ordered a cheapo $20 toaster oven with a constant on feature and a low temp setting of 150. Can't wait to try this out.
How did it work out? What toaster oven did you get?
would you mind sharing the model of that oven? thanks so much
please help the community out and tell us which oven you're using. thanks!
Ok I tried it... I was a little worried. It turned out great. Smoked the brisket for 4hrs.. used your foil boat and continued till my brisket reached 205°. I removed let it rest to 180° and placed in my roaster and maintained an internal temp of 150°-160° for 17hrs. Thanks for the video..I liked it!!!
Bro! I literally used this exact oven 2 weeks ago to rest my brisket. I wrapped mine in BP with tallow drippings and pulled it out to perfection when my bros came over about 15 hours later. Ima try leaving it in the foil boat next time. Love your content brother, from New Caney, TX. Keep keepin in real.
Hey Josh, were you at all concerned with the paper catching or lighting up on the heating elements in there or is the temp so low the paper wouldn’t catch anyway? I know you’re not trying to have the paper close to them at all, but just curious if that was a concern of yours.
Love your videos Brad. Sounded like you were either super tired or had consumed a few too many Yuengling when you put the brisket in your toaster oven! 😁
This changes things. I am used to staying up all night to cook and doing a 4 hour cooler rest for a 1pm party and being too exhausted to enjoy the party. Being able to finish the day before and hold the brisket will make my life easier.
Also, I have a 6 year old Bosch electric wall oven that has a Proof setting for baking that goes down to 100 degrees.. That means it can set a low temp at 155 for my hold. I am going to try this next weekend. Thanks.
Tried 52 hours in the oven with about 8 pounds of flat at point and chopped it for small sliders and it turned out awesome. I thought it would be inedible but everyone liked it better than the roast for Christmas day. Chalk one up to Chud.
I asked you about this a few weeks ago and was so stoked to see you focus on it in this video!
Breville for life! Im actually excited to try it for the full rest next time.
I use somethung similar. I use an electric masterbuilt smoker for resting only it goes from 65⁰f - 265⁰f. It's never been above 140⁰f and can hold several briskets 😊. Cheers 🍻
I love when the official taste-tester put her paws on the table. She turned her head and saw that brisket and I swear her eyes got HUGE. So awesome!
Love your videos, man. Thanks to all you TH-camrs I watch regularly, my backyard BBQ is hands down better than any restaurant here in Mobile, AL, (My opinion, I know, but preferences effing matter!) and all I have is a cheap Sam's Club pellet grill, and a "22 Weber Kettle, which gets most of the love these days. Once, I had a snake in my New Balance... JS
You probably won't read this far, but I have a recommendation! Tiger chicken!
Spatchcock, dry brine overnight with spg, smoke with mesquite till 145 internal, crank the heat to 400 and completely cover in Tiger Sauce. Caramelize that sweet and spicy awesomeness into that bird till 160 internal... Rest under foil for 15 minutes, and 🤯.... It's definitely the best grilled chicken I've ever tasted. Anyone who reads this, give it a shot. You'll love it, I promise.. unless of course you suck.
Thank you! Jeremy Yoder got the model# from you a few weeks back after I asked him if he knew what you had. Ordered it immediately and I love it! Haven’t done a brisket since I arrived but it’s great for all kinds of things!
Hey James . . . did you get a brisket done in your Breville? Does it hold at 140 for long periods without shutting down? Did you run the convection feature or just warming?
I have a similar toaster over. I already rested a Boston butt the same way. I’m definitely doing my next brisket the same! Thanks Bradley for all the content showing what can be done in our backyard!
can you let us know what model it is? thanks!
which model? thanks
@@morymoto1306 Cosori air fryer/toaster
@@salocin911 Cosori air fryer/ toaster
Happy Birthday Chudley!
Toaster oven … what a great idea. Thank you !
I was looking for something (on the budget) to rest brisket at a steady temp for 10+ hours. Thinking an electric smoker would do the trick but never thought about a toaster oven.
I love the idea of an experiment video where you try longer rest times. That's something I've wondered about myself. How is it after 12, 24, or even 48 hours of being held at 145-160? Also one thing I'd love to see in that video would be comparing weights of the brisket, particularly with different wrap methods. Just how much more moisture do you lose over a 24 hour rest than a 12 hour one? If you wrap one with foil vs. butcher paper vs. foil boat, how much moisture do you lose over a long rest and how does that affect the bark? These are questions that I've never seen someone answer and I think you'd be blazing a trail if you tested it!
Dude did everything I’ve been thinking about. Been looking for this size toaster over for a while!
Great job bro
Another great video, I like using the Sous Vide, but never thought of using it for the overnight rendering. Could you make a video comparing the difference between a sous vide and toaster oven?
Already really wanted this oven, now I for sure am going to be getting it, thank you for making yet another great video!
The long term reviews are bad on that oven.
@@kenethsoberano May I ask what kind of problems there are with them? I thought they loved them over at ChefSteps
@@hambone150 Reviews I've read are everything from failure after third use to it catching fire. Brad using it outdoors is probably wise when it won't be attended on an overnight session.
I’m loving all these different ways to achieve a heated rest . As I’m fairly new to smoking and I’m always trying to learn . One way I would love to see a successful heated rest achieved is by using a counter top roaster . Such as the 50$ aroma roaster from Walmart . Maybe it’s not as common as i think but it seems that on Facebook pages it seems like a bunch of people are using those to rest briskets .. I have tried it twice and was not successful but I am also not been able to achieve consistent brisket results , but it would be great to see a Chuds brisket rested in that way to see if it works .
Always great work on your videos! Thanks for sharing your technique for resting in a toaster oven. I've found using my larger oven doesn't keep low enough to rest overnight and this will help all of us! Love your channel and especially love the always present "snake in my boot" after lighting the fire! LOL! Never get rid of that or the HAT! Thanks again!
Did a wagyu brisket yesterday and was able to rest it in the oven at 160 for 6 hours. Hands down the richest piece of beef I've ever smoked. Had one piece of lean, one piece of fatty, and a couple of burnt end nuggets and I'm still in a food coma. Just as stoked for the smash burgers I'm going to make with the trimmings.
any thoughts of continuing to use the pellet smoker? Or has it met it's timely goodbye?
I have an 18+ Lb wagyu brisket in my drop freezer, waiting for spring smoking weather! I needed a refresher course on trimming. Nice brisket Ty
This has every best element of a chud video. THIS is how you do brisket!
Because of you, when I watch other brisket videos and see their finished trim job, I simply shake my head in disgust. I wanna comment for them to come watch you trim one so they can see how it's done. I don't. But I want to.
sames.
Totally get it lol
I use a turkey roaster on warm setting. Works great
THAAAANK YOU!
I in the early stages of building my outdoor kitchen. I was trying to think of a resting solution. My oven is unreliable. I was thinking electric smoker, but this….
I do overnight cooks with an electric smoker. In fact electric smokers can be turned down to 145F. You could use an electric smoker just as a holding oven.
Last summer I bought a Marketplace electric smoker for holding briskets at 145-150 for hours. It works well when I have a catering order and I cook from 5am-8pm. Holding them overnight until I deliver.
Which one do you have and how many briskets can it fit?
I have a electric smoke hollow, about three.
Love your videos! I watch lots of smoking shows everyday yours has the most info on what works keep up the good work!
Happy birthday Chuds - thanks for all the great content!
Can’t wait for the length of rest vids. Keep up the great work.
Love the vids man. Gonna attempt my first kettle brisket this Sunday.
Greetings from Ukraine! Great recipe!
Happy belated! Great cook, I have yet to try a foil boat brisket, but you've pushed me over the edge. I'll be trying this one next! :)
Let us know how it is
Everytime I watch this video I wanted to ask you if doing a 12 to 15 hour rest do you really need to take your brisket over 200 internal temp for perfect tenderness? I'm an amateur backyard smoker and im trying to find a more consistent finished brisket. Also I've been looking to see if you have done a chud rub brisket?
Yes please! Can you do the test for how long we can rest it for? I love cooking brisket however i want to know how much I can push the rest so I can cook the day before and have it for dinner the next day. I'm hoping to have a rest of about 24hours but would love an expert's opinion. Love the content!
Brilliant idea Mr Chud!
great video...should i cook fat side up or down with a masterbuilt gravity series 800?
Thanks for the toaster oven tip. Never thought to use it as a warmer.
Howdy from H-town! Another excellent entry in the world of barbeque knowledge. Wish I could get a DVD set of all of your video, my dude. Keep it up!
I've learned a lot from your channel, Brad and have used the electric oven on warm method for a couple of cooks and it seems to work. Last time held for about 20 hours. The meat still sliced and wasn't dry, but the slices did not hold together well at all. I think the longer it is left in the warmer will lead to this, so under these circumstances, either like you said taking it out and resting before putting back in the warmer, or perhaps taking it to about 195-200, then putting in a preheated oven on warm for however long you need. I do this cook and hold method so I can cook the brisket the day before a party. Makes it very low stress, but would like to still have a high quality product.
LMAO @ "What the hell Chud, I can't afford a Waygu Brisket".......I spit my coffee.....=)
Belch!
he's gotta put that on a t-shirt.
Thank you for the link!!!
I’ve been looking for one for a while and have been underwhelmed on them all for sure.
I’ll give this one a look!
Nice! I have that exact oven. Haven't tried holding a brisket warm in it yet, but next brisket is going in it. Looking forward to your study on how long you can hold a brisket in a warming oven.
I’ve gone as long as 22 hours and it was still perfect. This is holding 155 in a commercial warming cabinet.
Which model is it?
I just turned 32 myself!!! You give me hope
You've officially confirmed the idea I had in mind! Can't wait for my next brisket cook and rest in the toaster oven.
Bradly which resting method do you think gave better results: toaster oven, or sous vide?
I was ascared, terrified, intimidated, lied to..but thanks to Chuds and Racevice, dove headfirst into the world of BBQ Brisket. Just finished my third one using foil boat and they were all tender, juicy, delicious, and the Angels sang! Thank you Bradley!
@Bradley, what do you think if using a food dehydrator to rest in? i have a Meat brand dehydrator that can operate in the 120 to 165 temp range on a timer. you said you wanted a dry environment but would this be too dry?
I believe the two biggest mistakes we backyard brisket cooks make are 1) not buying a high enough quality of brisket, and 2) failing to employ the long, controlled rest. In this video, Brad shows that a programmable toaster oven can become a poor man's Alto Shaam, which is the commercial warmer most BBQ joints use. The long, controlled rest is a necessary final step that can rescue imperfect briskets by turning tight briskets, especially the flats, into jiggly deliciousness. Also, a programmable toaster oven is way better than using a cooler. And the foil boat method during the rest, unlike a full foil wrap, will keep your bark from deteriorating while still allowing the flat to tenderize in its own juices. Thanks, Brad, for sharing the pearls of BBQ wisdom you have gained over the years.
Looooking good! Love to see an attempt on a smoked porchetta
Do you recommend the toaster oven or sous vide bath?
Hey Chud and everyone here- I use the Pit barrell cooker.Im 1 for 3 on a good turn out.I have 3 ??? for the peanut gallery.(1)Do you inject atleast the flat?(2)Considering the price of Wagu,im stuck with Sams Club choice and or prime,How did yours turn out?93)My best resting option for now is my oven or my Yeti cooler,Did you burb it before resting to get temps down?Thanks
THANKS - - Happy Birthday to you!!!
Bradley, (Brad?) I’m about to make my first brisket tonight. Going for the YETI rest. Plan is to cook aiming for around 12 hours or whatever it takes. 160-170 before wrapping and then pulling in the morning to rest when the temp gets to 205-210. Plan is to rest it around 8 hours till dinner time. How long can I expect it to rest safely in the cooler? I plan to preheat the cooler and put it right in off the smoker at @200° can I safely expect it will rest 8-10 hours without the temp going below 140? Should I let the temp come down a bit before putting in the cooler to hold to avoid it continuing to cook in the cooler?
Awesome video!! I've recently purchased a nice food warmer. Should I go with dry heat, or humidity. I've got an optional waterpan in the bottom. I would experiment, but have a big cook this weekend. Would love some expert advice if possible.
Awesome video ! ! Also love the 3 wardrobe changes during it all HA ! Keep up the great content !
Niiiice. Gotta love the overnight rest.
Amazing - how many litres is that oven ? Anyone know where I can get one in the uk that goes that low?
Happy birthday man 🍻
As always, love your videos and we appreciate all your hard work!
Long live this channel!!
Bravo sir, bravo.......👏 👏 👏 👏 how often did u have to reset ur timer on the oven if any?
Would you consider a video in which you separate the point and flat, cook separately and then rest both in the Breville, recently purchased the oven and wondering if both will fit at the same time considering foil boat for flat and paper wrap for point for extended rest 👍
The smart oven air is such a good toaster oven. It can air fry, dehydrate, broil, keep warm for hours the only thing it doesn't do good is toast.
I’m so glad I found this channel. Keep up the good work!
Great video. I picked up the oven and it works great for brisket, also got a Chuds press and that thing is awesome. Just curious how you store and reheat your leftovers. I usually cook for one or two people and get through a lot, but not all of it.
Do you have problems fitting the brisket in the oven? It looked like the tray width is only 13 inches and I think alot of briskets are 18-20
Besides making tallow, what’s the best usage of trimmings if I don’t have a meat grinder?
Happy birthday from scotland! Love all your videos man, best bbq on you tube
Thanks for showing what kind of toaster oven. Great video 👍🏼
What’s your thoughts on an electric smoker for the rest? Can pick up some used ones for $40.
Im trying you overnight rest in a toaster oven/ turkey roaster…. Went in last night at 7pm…. Im about to pull and slice… fingers crossed!
What’s your thoughts on injecting brisket with tallow or something else
Anyone know which Costco toaster oven will be suitable for this?
Yay Brisket!!!! Bradley for President 🇺🇸
We use an electric cooler with the heat feature. It works nicely as well.
I want to be your official tast tester! Your dog is awesome.
How would you recommend doing it on a pellet grill fat cap up or fat cap down I have a snake River farms wagyu brisket I want to do
I'll need to clean my toaster oven before doing this, but I'll give it a shot.
For suggestions for a new episode, how about cooking some mojellas (sweetbreads)?
Great tips once again! Thanks for all the consistent informative yet fun content!
Could you foil boat spare ribs? Or would they not cook as well as fully wrapping them?
I just got a toaster over but the only setting that will go longer than 99 minutes is dehydrate which means the fan is on or should I just do the 99 minutes and keep resetting it?
Happy Birthday Bradley!
Can u finish it in the oven with the foil boat method?
Will a over night rest work in a roaster oven?
Good looking brisket and probably even better tasting....Have you ever tried resting a brisket in a roaster? I have an Oster roaster oven but I've never used it to rest a brisket.
Will a cheaper toaster oven work ?
Hey Brad, in addition to Ombre in your video for talking about improving your health, I'd like to reach out as well. I'm a big fan of yours, been watching at least 2 years and I'm also a registered dietitian(I can sent my credentials if needed) and thought you or your viewers may benefit.
Hey Chudd, where do you get your quart containers? i don't see it on your list of stuff. thanks!
Ayyee I've got the same toaster oven! Do you think the sous vide or toaster oven would make for a better long hold?
Where’d you get your leather knife roll? It looks so simple and durable!
Just ordered my Breville from AliExpress for $292. Looking forward to smoking my very first brisket in my charcoal grill soon!
Have you had trouble fitting a brisket inside the oven? I wonder if the trays are wide enough.
Happy birthday Mr. Chud and to your twin sister as well and plz keep these amazing videos coming
I’m still trying to achieve your level of brisket cook. Love the content and will definitely continue to support team Chud!
I may have to look into this oven. I tried the kitchen oven rest last week for a video and it came out dry.
Are you going to do a series on drum smokers after webers ?