Man, this is such an extremely helpful video I just sat here taking notes in my phone the whole time. Ready to attempt my first brisket on my new offset now!
Very nice and detailed video. I've smoked several briskets and I couldn't explain this cook like you did, I shared this channel with friends. Great video.
When I researched brisket cooks, I stumbled onto a guy that was using a beat up pellet grill and fumbled his way through his presentation. One thing I took away from an otherwise bad video, was the fact that he put 2 foil pans with water & ACV under the brisket which was on the top rack. It was the best brisket cook to date for me! Thanks for the confirmation for those same 2 steps! Love your videos Steve!!!
Great stuff! One note for pellet grills, coming from someone who primary smokes on one: I don't think it's optional to start on low/super smoke for a few hours. I think it's absolutely required. You just don't get enough smoke flavor without that.
For years, I cooked my brisket in a shallow aluminum pan. I cooked it indirectly. I would drain a good portion of the tallow. I would put a foil paper over the top, leaving two sides open so that the smoke could still pass through. Also, if I needed the temperature higher, I would get the pan closer to the heat. No thermometer is needed and ready to eat shortly.
We have a split oven that I use for holding a brisket. I set the lower oven to 210 degrees and put the brisket in the upper oven which warms from the heat of the lower oven and stays at 150 degrees. Works great. I learned the hard way that the warming drawer turns off automatically after three hours. Had to throw away a brisket in the morning 😭
I’m smoking my first brisket for this Christmas, helped me from making many mistakes, quick question though. I’m smoking 2 of them, in a slim offset smoker. One in the middle and one in the far end away from the fire box so they can’t be side by side. Will this cause one to over cook? So should i rotate them? and around what times to rotate?
I am still a beginner, but how does the rub on the bottom not wash away if foil boated from the start? I have foil boated before, but after bark was set. The bottom and side bark was still soft, but the rub did not wash away.
Awesome video! Very informative, thank you! I've never seen that lopper saw! I'm definitely picking one up now, I already had my mitter saw bite me once lol. Thank you for sharing that gem!
i think my biggest issue, is after 6-8 hours of smoking, i hit the stall, okay more heat, but i dont really want more smoke. I love the foil boat method, but then i feel like im using a lot of charcoal to get heat up. Then i run into that issue of getting charcoal going, where i just do another chimney to get the coals good, but if anyone else has ideas I would love to hear it. I guess i could foil boat it into an oven?
I better get at least one twitch follower from this
Wooo Hoooo! Finally a new video from The Brisket Man.
Man, this is such an extremely helpful video I just sat here taking notes in my phone the whole time. Ready to attempt my first brisket on my new offset now!
Very nice and detailed video. I've smoked several briskets and I couldn't explain this cook like you did, I shared this channel with friends. Great video.
Great video!! Thanks Steve. Christmas will definitely taste better!!
You have come a long way, Steve. I been smokin since 1985. Got 9 different smokers for different 'tastes' for the crowd. scientific!
When I researched brisket cooks, I stumbled onto a guy that was using a beat up pellet grill and fumbled his way through his presentation. One thing I took away from an otherwise bad video, was the fact that he put 2 foil pans with water & ACV under the brisket which was on the top rack. It was the best brisket cook to date for me! Thanks for the confirmation for those same 2 steps! Love your videos Steve!!!
Great stuff! One note for pellet grills, coming from someone who primary smokes on one: I don't think it's optional to start on low/super smoke for a few hours. I think it's absolutely required. You just don't get enough smoke flavor without that.
For years, I cooked my brisket in a shallow aluminum pan. I cooked it indirectly. I would drain a good portion of the tallow. I would put a foil paper over the top, leaving two sides open so that the smoke could still pass through. Also, if I needed the temperature higher, I would get the pan closer to the heat. No thermometer is needed and ready to eat shortly.
It’s nice to see another video from you
We have a split oven that I use for holding a brisket. I set the lower oven to 210 degrees and put the brisket in the upper oven which warms from the heat of the lower oven and stays at 150 degrees. Works great. I learned the hard way that the warming drawer turns off automatically after three hours. Had to throw away a brisket in the morning 😭
I smoke a brisket every six months and have to re learn what I'm doing this is perfect timing
Nice work, thanks for making it easy!
I’m smoking my first brisket for this Christmas, helped me from making many mistakes, quick question though. I’m smoking 2 of them, in a slim offset smoker. One in the middle and one in the far end away from the fire box so they can’t be side by side. Will this cause one to over cook? So should i rotate them? and around what times to rotate?
It is a good idea to rotate them every couple of hours!
my dude is back!
Yea buddy!
I am still a beginner, but how does the rub on the bottom not wash away if foil boated from the start? I have foil boated before, but after bark was set. The bottom and side bark was still soft, but the rub did not wash away.
You will lose smoke and rub on the bottom but gain in terms of juiciness and moisture retention with this method.
Awesome video! Very informative, thank you!
I've never seen that lopper saw! I'm definitely picking one up now, I already had my mitter saw bite me once lol. Thank you for sharing that gem!
The Art of The Brisket
I'm adding you this minute on twitch!
YES! IT WAS ALL WORTH IT
i think my biggest issue, is after 6-8 hours of smoking, i hit the stall, okay more heat, but i dont really want more smoke. I love the foil boat method, but then i feel like im using a lot of charcoal to get heat up. Then i run into that issue of getting charcoal going, where i just do another chimney to get the coals good, but if anyone else has ideas I would love to hear it. I guess i could foil boat it into an oven?
You could just put it in the oven when it gets dark enough
I thought 165 is around the stall temp. Yours stalled at 145?
That's around where mine stall. It stalls at lower temps as elevation increases due to decreased atmospheric pressure and lower wet bulb temps.
@ ok ok. I’m at sea level so that makes sense. Thanks
HEY Steve!!! Did you go fat cap side down in that foil boat?
Great vid
I haven’t seen the foil boat done from the beginning of the cook, does it effect the smoke flavor much?
I’ve foil boated a few times from start - make sure to fold down the boat low enough to allow smoke to move over the meat and you should be good.
Steve, have you tried this method on pork butts?
Im doing a brisket for christmas, i was super bummed when I saw your brisket rub was out of stock
Just in time for xmas
PS another milestone 120k subscribers
@WillGowKelowna thanks!
I wish briskets weren't so large or expensive because that size of brisket you cooked would do me and my wife all summer if not longer.
They just turn out better cooked whole. You could portion it up and freeze it. Eat it over time.
As a Texan, I’ve never heard those words put together in that order in a sentence.
@@geordienufc3132 it used to be the cheapest meat and hence the popularity but people cracked the code now its pricey
Pro tipfind a local meat packer
If you buy smaller bits of beef or cuts other than brisket it's likely a lot more expensive.
You are very cool
I know
You’re a BBQ control freak alright. The kid hasn’t touched anything 😂
Why don't just open little holes on the foil so the liquid can drip ?????
Wow, surprised to see a filipino condiment in your BBQ arsenal
I like to experiment with different flavors!
Wait was this sponsored by Call of Duty? Might've missed the point of all those references if not lol
I wish
This isn't beginner... its all the same basically. The problem is people try and over complicate this.