I Cooked a Brisket on a Rotisserie and got Shocking Results
ฝัง
- เผยแพร่เมื่อ 23 ก.ค. 2023
- First time customers save 10% on Made In’s Carbon Steel Griddle
when they use my link: madein.cc/0723-madscientist10
------------------------------------------
More Mad Scientist BBQ:
TheBBQHQ • thebbqhq.com/?ref=msb
Instagram • / madscientistbbq
Twitter • / madscientistbbq
Facebook • / madscientistbbq
Join my Patreon community here: / madscientistbbq
------------------------------------------
WAGYU Beef Tallow • amzn.to/3Ce9Uqj
PORK LARD • amzn.to/45Le8TP
------------------------------------------
Affiliate links for my barbecue essentials:
Brisket Warmer: amzn.to/43o9vgo
Trimming knife: amzn.to/2W084ms
Slicing knife: amzn.to/2VYTwDO
Black Nitrile Gloves: amzn.to/2FFsBr2
Cotton Glove Liners: amzn.to/2VXWNU0
Spray bottle: amzn.to/2FGmum7
Disposable cutting boards: thebbqhq.com/products/kosmos-...
Heavy Duty Aluminum foil: amzn.to/3CcsUWc
------------------------------------------
Please email info@madscientistbbq.com for business inquiries.
Filmed and edited by Erica Yoder.
Order your leather apron here: madscientistbbq.com/collectio...
Motion Graphics/Animation provided by Kaitlyn Kirk Design: kkirk.me
Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more content like this for my channel.
This video is sponsored by Made In. - แนวปฏิบัติและการใช้ชีวิต
Immediately scoured the interwebs for a heavy-duty rotisserie for my smoker lol
MAN LISTEN!!!! Harbor freight has 1 for under $200. Get 2 bicycle gears and call it George.
Hahaha same!
Me too!
Find anything?
Harvest the drive from that treadmill that no one is using lol
Cranking up the heat at the end essentially uses the rendered fat to 'deep fry' the brisket and crisp up the bark for the last portion of the cook. Could possibly be that 'different' flavour you're noticing too.
I too think that the extra flavor was the extra fat/tallow on the outside.
It was pretty cool seeing two pros truly shocked at the results. I can't wait to see how far this goes!
It would been much better if they kissed at the end to show everyone how much they love each other.
@@jirikurto3859 recreating the “lady and the tramp” scene was tough with brisket, so we scrapped it. We gave it a solid try though.
I wondering you could do this on a small charcoal rotisserie, just have the brisket higher up and have the charcoal surrounding it rather than underneath it for more indirect heat? I did this with a Bolar blade roast and an chilli plum jam glaze. Turned out well. I'm going to try a brisket this weekend.
@@dimsoneill if the charcoal magically surrounded it you would not need to rotisserie since this would be some other dimension where laws of gravity and physics no longer exist LOL
Onegrill makes one that says it can hold 50lb.
Time for you to build a rotisserie you can operate in your offset. Shouldn't be too hard to do with something similar to power drill motors and a simple controller. Really interested in seeing where this new rabbit hole goes.
Yeah I need to sacrifice a brazos to make this happen
Smoke trails channel did this recently
Need to build it with a rotisserie basket so you don’t have a big hole in your brisket.
This is why you have a teenager. Pay them 10 bucks an hour to hand crank
That’ll cost more than the meat! 😂
the fact that they keep eating it through the end of the video really shows how good it is. I need a rotisserie now.
Always a good day when we get a video from the scientist!
Hope you enjoyed it!
This is hilarious! First, I want to thank you for all of the content you have shared with us. A truly fine learning experience. I have to go back several years when BBQ was being drip-fed to the masses as a way of making somewhat poor quality cuts of meat into some magical creation...low and slow...homemade secret rubs... hours tending the homemade 'pit"!
Now we've been brought to the point of specialty bred/raised critters...wagyu cuts...prime or nothing...throwing shade on warehouse brands (enjoyed by enough people that they can barely keep up with the demand). Now, when a "Q" was set up for failure...it turned out better than some of the fancy gourmet cuts everyone is trying to turn out as BBQ. All it took was a motor that you could mix cement with fed over a $11,000 grill. Don't ya love it?
Well, back to my single burner filing cabinet with a pellet tube conversion for smoke or wood chunks wrapped in foil. Happy BBQ everyone!
Always cool when it turns out better than expected 👍🏼 can’t wait to see where it goes from here.
I make a rotisserie kit for Yoder YS640 and YS480. I have heard all the naysayers of how it serves no purpose in a pellet grill, which I have maintained the same as your conclusions of the juices staying in suspension as the meat is rotating. Any Yoder people can find my rotisserie video, which I did 10 years ago. This is for real, thanks for the video guys
I've been doing this on my weber kettle with chuck roasts for a few years. It comes out incredibly good.
I need to try this! With snake method? SNS?
@@giantpedro SNS, and onlyfire rotisserie ring kit.
@@rziegler2005 thanks, got the same rotisserie kit and I love it!
lol that's not really what they did if you watch the video
@BendySendy I'm not sure what you're getting at? Just stating that I've done chuck roasts on a rotisserie and it comes out very good. So I'm not surprised by his results on brisket turning out well.
I made a rotisserie brisket on my kettle over charcoal a couple months ago, and it turned out amazing!
Do you have the regular Weber rotisserie?
@@jeffschroeder6989 I have a Napoleon kettle with their rotisserie. But essentially, it’s a 22” Weber kettle.
First brisket I ever grilled was on a rotis, 15 years ago, using my Weber Performer kettle - did it in a cage, and it came out really good. Was a huge pain maintaining the temp, so I'll stick to my BGE now 😊
You keep pushing the envelope! You're always costing me money, but well worth it as my Q is aweome compared to two years ago. Thanks for doing these experments for us!
What would be ideal is a brisket wire basket so you don’t have to use the spit and make holes in the brisket. I’ve seen smaller baskets for rotisserie but never one large enough for a brisket.
Totally agreed! I have a basket for my rotisserie (kind of looks like a cage) and mostly have done chicken legs on this and it's awesome.
With brisket a hole is probably preferred over compromised bark.
Your daughter is incredibly sweet I think her reaction is my favorite part of your video slamming the table and pointing what an amazing young lady you guys are obviously incredible parents
I've done this with a DIY rotisserie, and slightly modified rotisserie fish rack. Results have been great with the assistance of a wireless thermo probe.
perfect timing…just got home from work to a new video, my day just got 10X better
Hope you enjoyed it!
You could try this same thing with a cage vs rod. It sounds like the rod didn't make the ends bad, but to avoid the giant hole for presentation purposes I wonder if a cage would produce the same results.
It would also keep the meat from flopping around and wearing on the motor.
Interesting. My very first thought was the rods effect on the meat. Particularly the point. I use "stainless potato nails" and the conductive heat definitely creates a fluffier spud ... with less cook time.
Looking forward to a deeper dive into this method Jeremy. I'm hoping to build my first (250 gal) smoker this fall. This could be an interesting mod.
My first idea on using a rotisserie for a Brisket is to use a rotisserie basket rather than a rod.
I smoked a 5 1/2 pound ribeye roast on my Weber kettle with a rotisserie assembly and the slow and sear container. It took about 3 hours then I removed it at 125 degrees. I wrapped it in foil and a large towel and then drove for 1 hour to my friend's house for Christmas dinner. The meat was amazing, but as you guys found out, the meat basted itself in its own fat. What an amazing meal. Everyone had seconds which to me is the ultimate compliment... After watching your video, I think I'll get a COSTCO brisket, but cut it in half length wise so it won't stress out the rotisserie motor and eliminate any "flop".
I'm going to make this using my rotisserie over the weekend. Thanks for the video
Nice! I love cooking with my rotisserie on my old charbroil charcoal drum. Ribs,chicken and especially pork loin.
You failed to fail. Awesome stuff here guys. Keep up the good videos
Juices from the brisket caramelised onto the bark combining with rendered fat. Flavor bomb!
Usually the resting juices/drippings take seasoning with it, but here most of it comes out of the meat only to get baked back on.
TH-cam had unsubscribed me from your channel. And I just randomly googled “brisket rotisserie” on a whim and it shows a video you posted 2 weeks ago! I want to do a bone in point on the rotisserie so I’m glad you had positive results here
this is SUPER interesting. I have always wondered about the orientation of the brisket changing the flavor and cook results. This is fascinating. I wonder if you could do this in an offset with some type of rig to hold the brisket without skewering it.
There are rotisserie baskets that you'd be able to use. The main thing is you'd have to have a grill with rotisserie motors that can stand up to it like the one used here, or maybe something you rig together on your own.
OH, The last takes were the VERY BEST!!! HEARTS to your daughter, children tell the absolute truth!
I loved the gold foil experiment reference. This looks delicious.
I own one of these Twin Eagle pellet grills.. Is it expensive OH YEAH it is. I have owned Twin Eagles propane grill. I have had that for like 10 years. So the part of my reasoning to get the pellet grill they make is partially due to the fact their gas grill has weathered the elements and countless cooks. So with that said I have owned the Twin Eagle pellet grill a little over a year. I have taken an a nearly 20 pound prime rib and spun it on the rotisserie and it came out fantastic. but I can back up the fact the rotisserie on this pellet grill is no joke and can spin some serious weight.. I may have to try a small brisket like this now
I also have the Twin Eagles Pellet grill and It is currently broken down(no Heat no Fan), had fan replaced, now hoping second service call will fix the problem. Nice to have a backup plan when they decide to break on the big cook day ! I
@@snedalift
Oh No! how was Twin Eagles customer service? have they stepped up? I am curious how you like the front load hopper? I like it for the aesthetics and the cool design, but a side hopper is much easier and they have greater capacity for an overnight cook. I had to babysit my first brisket . By the way my first brisket was an epic failure on my part.. I recently have really started to use the charcoal tray and enjoying coal fired food again.. I like the fact I am able to cook in so many ways. All I need is the Steelmade flattop to lay on my propane grill head , that will complete my ability to make smash burgers and such outside.. . I hope you get your pellet grill repaired soon..
As a grandfather, I can see that the real taste test was at the end. It was kid approved!
She said better than a hamburger!!!! Babies love fast food hamburgers. That Brisket had to be awesome for that reaction.
This might be my favorite video now. You know it's a great result when your brain shuts down in a good way.
I like how they can't stop eating it when they obviously didn't expect it to taste good at the beginning.
We do it this way all the time I’m in Australia, sometimes when we take it off the rotisserie we put the brisket on a bbq plate over hot coals for 10-15 min just to get a bit of a smoke flavour to it.
Great video, I can't wait to try it.
Wow...would've never tried this experiment! Thanks!
I have to give this a go, always been a big fan of rotisserie for chicken/pork roasts
man its amazing usually you get like 1/5 of a choice to get dry af from costco cuz they might be lean. And now this self basting and cooling outside you guys unlocked new skill and you can do ribs under the rotating brisket ifspace allows... 🤯
Haha well any discoveries were by accident on this one
We’ll do it live!!! Lol. Great video! Love trying new things. Great idea. That cooker looks insane.
We need an attachment like a giant flat holder like they use for fish, that attaches to the skewer, so you don't have to run the skewer through the middle of the brisket.
Well this was really interesting. Can't wait to see more exploration on rotisserie.
Thank you for the video guys. I am going to try it on my kettle grill see if I can get good results.
Let me know how it works!
It should. Just keep an eye on the motor. As I mentioned in the video I kept overheating them.
@@TheBBQHQ
Thats probably because the meat is unbalanced when it spins. Stressing the motor.
Alright, lets see a brisket that you spritz with rendered tallow every 30 minutes
Also, best line ever..... "I don't know if I've learned something or just way more confused now"
I enjoyed this line as well, from the perspective of knowing that this is how the best science gets started. Definitely hope the keep working on this.
Really enjoyed this episode!
I can’t wait for you to do a part two of this with a prime brisket… I’m interested to see what the outcome of that will be.
He looked mesmerized by the meat for a minute watching the rotisserie. 😁
Nothing better than a prime prime rib on a rotisserie!! THE BEST!
Awesome! I actually was able to do a 17lber (pre-trim) on my rotisserie on my Kamado Joe. I made modifications to my spit to handle the extra weight and to limit the flapping. It was a fun experiment, and one I’ve been wanting to do for some time again. This motivated my to do another one again haha
Straight over the flame, or indirect?
@@davemauriello8088 I banked the coals to the back so indirect
Solid experiment!! Can’t wait to try this ourselves 😮
Jeremy: "I think I need one of these."
Erica, somewhere: (Rolls her eyes)
Wondered if a brisket could be done this way. Always found with other meats that the temp should be around 275 when on a rotisserie. Thanks ❤for the video
makes sense. meat is rotating, it would need a bit higher temp to get into the meat as the temp is more or less in areas.
Well done - informative and fun
Jeremy you should design a rotisserie rack that is meant for large cuts. It’s unique. It probably would have solved your buddy’s rotisserie salmon problem, too. Added bonus is no skewer hole!
The brisket basket rotisserie 🤯
We need it
I hope you do this one again with higher quality ingredients and on a smoker. Thanks for all the tips, tricks, and education.
Beautiful! Did you think about rolling and tying the brisket?
You earned your channels namesake with this one. Great experiment and learning. Often the greatest discoverys in science werent some eureka moment but instead someone going “huh thats funny…thats not supposed to happen”
I hope you guys test this further with less variables, and then refine a technique. If you can pull that off i think you should design a product that can make this accessable for the mass market maybe with a kickstarter
That is sick, it's both fun and cool. I don't have a pellet cooker I use a Weber smokey mountain but do have a Weber Summit S670 with a Rotisserie and am gonna give it a try on that.
Have a rotisserie for the kamado. Whilst I haven't done a brisket on it, there's very few meats that the rotisserie doesn't improve so i'm not surprised. Might give this a go myself
Jeremy, when you said "class", I'm guessing it was in Semi Valley? Have you thought about hosting one of your own? I'm in NC and trying my darnedest to get a good brisket result...I've learned a ton from your vids (thank you for the effort you put into them). Since I'm in NC, pork is king and I grew up on down east whole-hog, but my wife is from Lexington (NC), so now I cook butts 😀. I'm cooking on a pellet, which I know has some limitations, but my FatStack should be here in early December. Thanks again for all the info you are sharing!
I think with the tallow basting itself helping produce a better maillard reaction which leads to the crunchy bark you got.
Gotta set up an offset that has a whole row of rotisseries and open a shop with this as your patented cook method
I have the non- rotisserie version of the Twin Eagle for over a year now and I've loved the briskets that come out of it
Nice. It was my first time cooking on one
They’re awesome machines. Pricey, but awesome.
@@TheBBQHQ I agree!
Wow, love these kinds of results. You should compare rotisserie vs offset smoker with a prime piece next. Endgame would be figuring out a way to do rotisserie in an offset.
I’m trying to build one! I’m either dumber than I thought or it’s harder than I expected 😂 maybe both
Offset Rotisserie: The Final Smoker
@@MadScientistBBQi thought you had an engineering background 😅
I don't know gear ratio, but Harbour freight has a heavy duty motor for under $200
I wonder if you could also use a hollow square/round tube for the center skewer. Then punch holes all around the tube but only in the center section. Have threaded plugs in each end to clean it out and also be able to fill the tube. This way after you place the skewer through the meat you can pack the center of the square tube full of tallow. The holes would be completely covered by the meat and the plugged ends would force the tallow to the center and slowly baste the meat from the inside holes as it turns round and round.
The magic of heat fire and imagination. Awesome video guys. First waygu tallow now this. Here we go. MAD SCIENTIST needs more respect to things he’s tryin to change the art of cooking
Love that you were trying something completely different just to see.
Jeremy, try to make a brisket in the The Big Easy Oilless Turkey Fryer. Love to see your results.
I have a rotisserie basket for my Weber and I've been tempted to do this on a half brisket one day. The self basting on this looks phenomenal and makes me want to try it myself. I was wondering if this method retained more seasoning because it isn't dripping off, and your reactions seem to indicate it does.
Yes I would definitely like to see this again head see how you results turnout. If the same time to step up the meat choice of brisket
Looking forward to a few brisket rotisserie videos coming up
Honestly, nuff respect for this. You put me on to something bruh!
I cooked a brisket ,duck quail, pork roast ,chicken, piglet, ham,turkey on my Santa Maria Rotisserie grill it always comes out amazing I usually just put Kosher Salt on it..
would LOVE to see yall do a Wagyu A5 brisket this way!
Perfect ending to a great vid ! Cutest carnivore. Reminds me of the 1st time I introduced my (Then) 3 yo granddaughter to a Dino Rib.
Been doing beef like this for decades. Good stuff,
Great video guys!!
Thanks! Glad to be a part of it!
The best pits, I got a 4x3 Rotisserie, whatever you throw in there ,will cook it awesome
Who makes it?
You should put a bowl of tallow under the brisket so it scoops some up each time it rotates.
Hi guys, awesome vid. If you had no time limitations how long would you like to rest it for? Also what was the final temperature of the brisket when you removed it from BBQ? Tia
Great video. Can you try next time with a joetisserie type of contraption in a kamado Style Grill (perhaps with the indirect stone)?
Need to try one on my Weber kettle rotisserie now
mad that it turned out better than expected😂❤😂❤😂
I have always liked the rotisserie for cooking 🍳 I could tell by first bite it was not up to par your facical expression 😅 says it all well done 👍 GodBless thanks 😊
Facts. And $11,000 for a pellet grill?
The skewer heated up and cooked the inside faster than it would have without it (only exterior heat). Like baking a potato with a nail in it.
I've been debating figuring out a way to add one to my home built 60 gallon.... I might have to do it now.
Excellent
Thank you!
Glad you liked it!
I’m wondering if maybe the constant turning and constant wash of tallow caused this to sort of low and slow fry on the pit. Sort of like seeing the Maillard reaction when you lift a steak up during a sear? Best way I can describe it. So you cause Maillard reaction early on, therefore sort of locking in most of the internal juices? And perhaps the muscles contracted around the spit which prevented a ton of juice from exiting the end puncture holes. Fascinating. Would like to see a brisket done this way but over some freshly burned lump charcoal
Searing doesn’t actually lock in juices, you know. That said, the fat covering the meat *could* prevent moisture loss by a bit. It would have to be measured and tested though.
When yall do a prime or a better grade brisket yall should get Guga on there too, or Franklin. I want to see their reactions. I think Gugas would be priceless
I'm doing this on my Masterbuilt 560 tomorrow with the flat part (part of the point will be on the one side, as I cut a big one in half). Pont will be on another day. I'll report back on mine and post a video of it on my channel "OPA Firebrick BBQ" channel.
Very interesting video. My brain is rolling over and over rotisserie style trying to wrap around your rotisserie tallow seal and non wrap cook. Great job guys! Very cool to try something different and learn from the experience. Cool video and thanks for sharing! 😁👍👍👍👍👍
looks great guys
Now we need to see how a Kamado Joe Joetisserie with heat deflectors will do... and maybe a Chudbox rotisserie!
Very nice i know exactly what you experienced my brother
Imagine a creek stone prime brisket on an offset smoker with a heavy duty rotisserie with good seasoning and not having to push so hard through the stall AND a proper rest. The god of all briskets.
Im leaning towards a rotisserie basket. And just an affective counter balance. Ive had 15 lb turkeys on the rotisserie well balanced and absolutely no trouble with motor overheating. But have had a chicken unbalanced do the opposite.
Next comes prototyping a machine that has smaller puncture holes, small enough to not rip the meat but big enough to not bend. Paired with an external motor and high temp bearings so it doesn't fail due to heat strain. Of course, hooked up to both an offset firebox as well as a pellet firebox underneath to burn pellets at a super low temp for smoke and get some of that rich natural post oak flavor from the offset. We can do this here in southern New Mexico
"This is soooo dumb" (With a mouthful of cow) Had me rolling! 🤣🤣🤣
Time to try this method and see for myself.
Time to search for a powerful rotisserie motor that will fit my Napoleon grill. I wonder if I can get similar results with a gas grill infrared burner and a smoker tube. Love my offset smoker for briskets but you guys are making me want to try this. I'd like to see you recreate the experiment with a prime brisket.
DROP NEXT ONE ASAP