I’m not a hater, but I spent at least 40 yrs cooking on the the 250 gallon tank your standing in front of and been in many cook offs. And now use a pellet grill, and from my experience. I can cook on anything, the process, the wood or the pit isn’t the difference. The experience is what makes it, your all wrong and off. Only the undereducated would give you credit, experience is the teacher in ALL situations.
Sounds like you are a hater.... also that’s a 500 gallon smoker, not 250. I have used sooooooooo many of Jeremy’s videos for inspiration and it has paid off VERY well.
00:09 - #1 Cooking at the wrong temperature. 01:47 - #2 Using the wrong rub. 03:16 - #3 Not allowing enough time before the food needs to be served. 04:24 - #4 Not allowing brisket to rest long enough. 06:38 - #5 Making changes that are too big between smokes. 08:14 - #6 Looking for the wrong signs in your brisket. 08:54 - #6.1 Color 09:11 - #6.2 Bark 09:36 - #6.3 Evaporation 10:16 - #6.4 Fat Render 10:39 - #6.5 Temperature 12:45 - #7 When spraying a brisket, don't spray the fat. 13:08 - #8 Over or under smoking the meat. 13:54 - #9 Wild temperature spikes 14:57 - #10 Getting low-quality meat. 16:30 - #11 Wrapping improperly. 17:13 - #12 -Improperly trimming your brisket.
Oh THANK YOU! I couldn't take the endless rambling on and on and on. While I appreciate the video, just get to the freakin point already. We don't need a history lesson with every possible hypothetical thrown in.
I have been BBQing for 20+ years. I am talking I do burgers and franks wieners, to pork butt, briskets, spare ribs, short ribs, Tri-Tip, reverse sear steaks, etc. I have cooked on 500 gal smokers to doing jerky in a modified filing cabinet (lol) I’ve used every type of wood imaginable and currently smoking a brisket on a pellet grill as I type this. This guy is more than legit. This guy probably just gave a decades worth of experience in a fluent straight forward video. He covers every single basic of BBQ as well as goes into the depths of knowledge that is usually only learned from screwing up, which is the best way to learn. Doubt anyone will see this comment on a video this old, much less the creator. But if anyone is trying to get into BBQ and is worried they are going to mess up. Don’t worry. You are for SURE going to mess up. But have fun, drink beer, order pizza if it’s that bad, and try it all again the next weekend. Lastly, listen to this guy. Keep it simple stupid.
It's kind of a page full of info on thus video... I agree the best lessons are going to come in trial and error... I just cooked my first brisket yesterday... I was fortunate enough to buy half a brisjet/ a point... But I was clueless to how involved it would be until I started watching videos on how to cook it.. I thought id be somthing like try tip or ribs, that would only take say 3=3 and half hrs. Or so... No I was totally off and disappointed everyone in the house because they got tired of waiting and went out and got hamburgers..😂😂😂 lol... With that being said I made several mistakes, but in the end I at lease did it... it wasn't half bad ether...👍 👌... So ya agree, trial and error is going to be the number one guide in cooking a great brisket or anything else as far as cooking goes... I think I over cook my point to... all in all it was worth eating and still retained enough moisture and packed what think was probably a little over kill on the smoke...
I seen this post on December 2024 and I got to meet Jeremy Yoder and his wife at the Desperado Meat Fest and just a great family of people and just the love of fire and meat and also got to meet his friends doing the open fire from Argentina and o my Chudsbbq so amazing and o my what a blast ..keep on smoking and I got two Briskets on as I type this :-)
Hey Jeremy, just got into the world of smoking. My wife bought a $20 Weber smoker at a garage sale. I cleaned it thoroughly and fixed it up. This weekend, I made pork butt and select brisket (yes, I attempted brisket on my second day of smoking). Both turned out phenomenal. I watched your videos several times over and followed your advice. It turned out great. Would love to send you a pic for your opinion. Again, thanks for the clear, thorough videos. They really helped.
How are you doing after a year on the Weber? I ask because I've been at this for years and noticed that this whole time has been one big learning experience. If you're still on the Weber you have great diligence. If you moved to another grill I'd love to hear how you're making out
@@jimcrosby3944 Hey Jim, so I actually gave away my Weber. The issue that I had with it was that it was too difficult to get to the fuel underneath the water pan. I either had to disassemble the smoker (in the middle of a smoke) or just throw my fuel in hoping it hit the right spot. I ended up finding a really nice used Traeger which has a side fuel load. Much easier to use! Other than that, my smokes have been really good. As long as you can keep the temperature within range and watch your meat temps you'll do great!
@@Radioman-pv5np OK! Well, that's good to hear, I too am a Traeger guy I've been using one for probably 5 or 6 years. My wife bought me one as a gift for beating cancer, so she says. But, I know better, she bought it because she knows great things come from it that she can enjoy! Lol! Enjoy your Traeger. I have for a long time and will continue to enjoy it for years to come.
That's pretty funny. I have a 18" Weber and I'm a big strong guy, so I just put on gloves and just lift away the top two sections together which also contain the pan and the brisket. Problem with a smaller amount of fuel in a smaller smokey mountain is having to add more charcoal, usually once around the stall.
I have to say I did also and saved it to watch every time I start to cook brisket. One thing it does seem like is maybe your heat drops for an hour but seems like several hours to bring it back up to where it was at
I've been smoking meat at home for close to two decades. Before that I was an accomplished grillman. Like most of us I've ruined a lot of product trying different methods to smoke. These videos are informational and entertaining and I never fail to learn something from the Pit Master. One thing about BBQ folk, they'll tell you exactly how to do it but you still have to pay your dues to get the results you want. It's like fly fishing...you can watch all the videos and take lessons but you still have to get out there and do it. You have to pay your dues to get great.
Im smoking a brisket today for the 4th tomorrow I am smoking on a pit boss pellet I have lumber Jack 100% oak pellets I have started with a prime 19.4lb brisket, trimmed to about maybe 16lbs now. Please advise here’s my plan after watching several of your videos: Best method for pellet Seems to be foil boat, fat side up, this method seems to protect it more because the heat source is directly underneath not like an offset. I order the metal diffusers for my smoker but unfortunately they won’t be here in time. 1. Binder used just water to get all the smoke I can into the brisket 2. I have a rub which I will use lightly, then go heavy with 50/50 salt/pepper 3. Starting smoke at smoke setting 180-200, using a smoke tube with extra pellets for the first 2-3 hours to get a little extra dirty smoke into brisket. Remove tube after 2-3 hours and check bark. 3. After maybe 3-4 hours check bark if I like the color dial up to 225/250 and time to foil boat. This is how I will continue to render fat, protect meat side, and break through stall. I will keep at this temp in foil boat until done almost done around 195. 4. At this point I want to take out, rest on shelf down to about 180 and then go into a long 12 hour hold/rest in my small oven which will be set at 145. Here’s my first question: after cooking foil boat should I wrap in foil with some waygu tallow, or paper wrap with tallow? Or leave foi-o boat with tallow to rest? This tallow will smoke with brisket Another question how long should I leave for the actual smoke time? I want to eat tomorrow at 3pm and want a 10-15 hour rest I’m thinking I will start today around 3pm and plan smoking for about 10-12 hours and resting for 10-12 hours. Is that enough time for this size brisket which after trimmed is about 16lbs?? Please answer the two questions 1. Is foil boat best for pellet smoking or goldees no wrap until rest? 2. If foil boat should I wrap for hold with paper or aluminum foil, for a long 10-12 hour rest at 145 3. How long should I plan smoking this? Thinking it will take 10-12 hours 4. Should I pull it just before done around 190/195 or when done around 203, asking because the long rest 5. Should I leave out before resting at 145 and let it drop rapidly to 180ish first? What do you all think?
tell that to all my family members and friends who think bbqin is ez but always end up overcookin or burnin their meats😂😂😂😂🤦🤦🤦theres a reason y PitMasters exist
This young man is growing on me. Wasn't sure about his videos at first, but now I've watched about 10 of them and he really does know what he's talking about. Keep it up young fella!
Great tips, first time watching a video of yours. Only thing I'd like to see is more visuals. Show us what a great bark looks like, what a good trim looks like, etc
Thanks, I've learned a lot of what you talked about by smoking my brisket. I agree wholeheartedly with your advice. You also helped me with my wrap temperature. I'll try to wrap at 175. I normally wrap at 160 and take off at 200 on the nose. You confirmed that I'm getting pretty good at smoking brisket. I also use oak. I like the smoke better and it holds heat longer.
Actually, Ziricote holds much better heat than oak. Oak is for rookies. Ziricote from Africa is for the pros. Oak sucks. Oak is for poor homeless people who continue to rape society with their BLM movements.
I took your advice on the merciless flat trim when I did my last brisket. The trimmed pieces were seasoned and smoked next to the brisket, just handled differently. They were fabulous chef snacks along the way.
Guy, I have been smoking stuff for years, watch a lot of videos, spend time on thesmokering and amazing ribs, and this was wildly helpful. Really appreciate that you spent some time thinking about a bunch of things that I honestly just never considered and that will absolutely improve my cooks. Great video.
That was an excellent presentation. Very well presented, informative, covering what really should be taken into consideration if you are going to attempt to make a brisket worthy of the time and effort! This level of preparation is no different than baking a cake. Leave out a couple of steps, or skimp on the ingredients and it's just not going to be right. This should be as much fun to make as it is to eat. Thanks for taking the time to explain so that any level of cook can understand and hopefully apply what you have laid out as a road map to making a great brisket!
I was so glad to hear you say a 10 or twelve hour rest is ok! That's been my default for the 3 summers I've been smoking brisket! And real truth about the Therma Pen and Costco briskets!! Great video! Thanks!
This is hands down the most informative and best video on Brisket that I've seen on youtube or any other platform!!! And I've seen a lot of them!!!! Thank you so much for sharing your knowledge with us. You got yourself a new subscriber! Keep up the good work and god bless!!!
Man, this guy is a legend. I’ve smoked a bunch of briskets over the years, and I learned so much from this video. I have been under appreciating the importance of a proper rest period all this time. Thank you Jeremy!
I just had an 18.62lb choice brisket hit 170° in 5.5 hours at 190°. Wrapped it and increased temp to 225° and it was COMPLETELY done (205°) at 11 hours! Rested it in a cooler for 8hrs and had the best result thus far. These things are so unpredictable! There was zero stall. It just kept climbing. Gotta love the adventures. You really never know if one is gonna make you work or not.
and I just did a 15lb brisket that went 18 hours before wrap and 23 hours total at 225 (removed at 205). Mine stalled for nearly 10 hours at around 144 internal.
@@JohnJohnson-sx1cd Its always good but my two gripes on brisket are: 1. Very hard to target the end of cook time (it can vary by over 5 hours) 2. with a nearly 24 hour cook you are going to have your sleep interrupted. That is why I tend to do faster cooking cuts like pork ribs, tri tip, prime rib, rib eye. Every time I have tried to adjust the temp mid cook to hit a done deadline diminished the result. Still good, but not as good. 225 long cook is the key for me along with Wagyu tallow and butter at the wrap.
I’ve watched this video so many times and it has helped me with my briskets. You and Matt Pitman are the best ones to listen to. They know what they’re talking about
I like this guy. He takes it seriously. I am a 20+ year backyard smoker myself and I do like my BGE. I do Briskets at 225 degrees and cook a 11-12lb brisket for about 17 hours and wrap at 175-180 degrees with paper tightly. I pull it when I hits 203 degrees, I open up wrapper and let steam out for a good while, re-wrap it, set in cooler with a towel on top for at least 2 hours and before serving I let it rest unwrapped another 40 minutes before carving. I always have tender and tasty brisket that gets asked "how do you cook it?" and this is how. I buy cheap wal mart briskets just because this method I use makes them really good and I do not have access to expensive ones. I was a butcher as a young man so I do trim them nicely. This guy is spot on.
Notes taken, smoker / brisket ordered. Still doing homework, but, I intend to make my 1st brisket a memorable one (hopefully good). Thanks for all the tips (on many of your videos).
Yep. That was a good one for me. I often have a little puddle at the bottom of my foil after it’s done and i knew it was killing my bark. Now I know why!
THANK YOU SO MUCH for actually explaining what is happening, why, and how to control it. This is 1000x more in formative than any 10 other bbq videos combined. You get an A+ for communication class, and a sub.
Great video, started my first brisket this morning and looking forward to a few hours from now. A common thread I've heard over and over, no matter who it comes from, good briskit is an art!
Good brisket is fairly simple 4hrs on smoker 225/250 4 hrs wrapped tight in foil thats good. Great brisket is a art it truly is. I learn something just about every time I cook one with the help of videos like this. I'm still at good. I'm working at awesome
Good tips for the masses. I have a WSM 22.5, and I’ve done several briskets at 225 and at 275. I don’t have issues burning or over smoking at 275. I find I get a better bark at 275, but I get juicier briskets at 225. I stick with 275 these days because of the better bark. Brisket is still incredibly moist and tender in my experiences at 275. I do fill my water pan almost completely, which maybe explains my results.
Hey everyone, I have seen some comments disputing that convection-dependent, large offsets take longer to cook brisket. More specifically the issue is this: my belief is that the convection causes more evaporative cooling and therefore extends the cook time. I know this from experience but I have never tried to do an experiment where I attempt to measure this. I’m going to make a video on it and try to hammer this out. If I’m wrong, then I’ve learned something. If I’m right, hopefully it will help clarify what many users of big offsets have experienced.
Interesting. How would you measure evaporative cooling between a large smoker vs. a smaller smoker? I guess you could get a couple of briskets and try to cut them in half equally (as much as possible). Cook 1 side of the briskets in a regular (non convection oven) at a set temp (say 250). Then cook the other sides in your large smoker at the same temp (as much as possible). Then see which ones get done quicker (pull them at say IT 203).
C C my idea was very similar. Except I would hand select 2 briskets that are as similar as possible, because each side of the brisket would be substantially different (both left and right as well as point and flat). I am also going to measure the pre- and post-cook weights of the briskets to try to quantify how much water has evaporated away. This will be confounded by the loss of rendered fat, but I think if I catch all of the fat from both briskets, I can isolate only the water loss. Hope that answers your question but I’m open to suggestions. I know a lot people out there would have good ideas for the test.
I'd love to see this test. Everything in my mind says this is not true at all and convection actually forces heat into the meat more, rather than less. It's well known that a convection oven cooks faster, and even has a "hotter" effect on anything placed in it. So I don't understand how a offset having more convection would slow it down, 275 is 275.
@@Begohan1234 true that idea. That's why most modern ovens have the "convection" option vs "bake". The fan in the back creates more air flow in the enclosed area and circulates the heat much better.
Well, I join those who question the scientific explanation related to convection and evaporative cooling. Convection isn’t transferring heat. The only mechanism of transferring heat in a smoker is gas conduction (I’m assuming that the smoker is not operating with any radiation heat transfer if the fire box is effectively screened from the meat. Convection only moves the gas around. Heat is only transferred to the meat when hot gas molecules actually make contact with the cooler meat surface.
Great video! I learned a lot from Aaron Franklin's MasterClass and thought I'd correct something that's stated in this video about the way he smokes. Aaron doesn't smoke at 290 for the whole cook. He starts around 225 for the first half of the cook and then when the brisket begins to sweat, he wraps it and increases the temp to around 290 until the brisket hits 200 degrees or a little higher. That roughly equates to half the cook at 225 and the other half at 290. I've followed this on a cheap offset smoker and the results are amazing. Since the flavor is infused in the first half of the cook, I now smoke it for the first half of the cook on the smoker and then wrap it and put it in the oven. After trying many briskets, I've seen no difference between smoking the full time on the smoker vs finishing the last half of the smoke in the oven.
Good point, after about 165*+ your meat has stopped developing smoke ring, won't really absorb any more smoke. Getting your brisket done is the priority before it gets too late and you fall asleep on the couch in dirty clothes.
Great video. I’m glad to hear your tip about smaller offsets having bigger temperature fluctuations. Makes me not feel quite as bad about the temperature swings I’ve experienced with my Horizon 20” offset. It’s definitely something I need to get better at, and the key for me is chopping my wood to smaller, more manageable sizes.
Yeah Franklin uses a chop saw next to his cooker so he can have a more manageable steady fire. Smaller wood catches easier and doesn't "cool" the fire as much.
Epiphany! The retakes at the end revealed to me your dedication to make your ideas clear, exact and concise. Too many youtubers think being clever comedy grows their subs. (It doesn't, in all cases) I thought I knew what all your recommendations were going to be. But you expanded my knowlege.
Great video! It was great to see one video that breaks things down really well for different types of smokers. I have a Big Green Egg and have always cooked at 275 "because that's what Aaron Franklin does." It made a tremendous amount of sense to cook at a lower temperature because the air flow is so much slower in the Kamado style smoker, I'm definitely excited to try cooking at 225 for my next cook
Thanks for the tips mate!! I'm in Australia,, just put on a 12lb grass fed wagu brisket on my little offset for father's day today.. 👌🏼 Keep up the great work!!
@@kevintaylor7660 thanks so much mate and same to you! Moama isn't all that far away from where i am,, little place called Gundowring about 20 min from wodonga. 😁
@Doctor Detroit yeah nice!! The one I'm doing at the moment is just a grass fed so it's not marbled like the real deal wagu but it's still not bad considering. It's coming along nicely 🤤👏🏼
Timely video to watch. New pellet grill, trying a brisket right out of the gate. One part of me is nervous, the other part says “ get in there and learn. Love the comments on multiple methods of testing for “ready to wrap”.
I have no smoker and haven’t had a bbq for years but this guy is so interesting and detailed I’ve subscribed and will definitely be getting into barbecue soon.
Def consider a standard Weber kettle if money is an issue. The ash pot is nice, but not necessary. I've been smoking on a kettle for a few years now and recently decided not to switch over to an offset. Also, got a BBQ guru digiq since I didn't upgrade to an offset. It's really fun to mess around with the kettle with and without the temp control, tho I recommend smoking without it first to learn.
Big green egg for the win. Got one a few months ago for the price of about four of my last propane grills combined and haven't regretted it for a second. All those "cheap" gas grill required too much maintaining for my lazy ass. BGE get a bit dirty on the inside? Chuck in the charcoal and get it up to 700 degrees for an hour and presto, clean as a whistle. Got the large and managed to barely fit in six full racks of ribs. Not feeding an army with one of these, but it does great for the family and a decent amount of guests. Can fit a 20lb turkey in there, thanksgiving will be mine :). Weber kettle is apparently a decent alternative if price is a concern, my egg with table was like $1400. Kamado Joe makes a great product also, expensive as well, but you get a lot of the extra addons that didnt come with the egg. Can't make banana nut bread on a weber. Yes, I made bread in my grill, just wanted to see if it would do it. Came out awesome
@@richardcagle5475 shoot, you could get a nice old county offset for that much. Not knocking the egg cuz I haven't tried it, but if I were to do it all over again and spend that kind of money, id go something like that just to move my meat further from the smoke source and get the better air flow, like dude in the video was saying. I'm sure it's nice tho. Still, after 2 years and several 15 lb briskets, my kettle ain't goin anywhere
Accidentally Fasting yeah, egg is nice, but I still want an offset for when I finally get around to building the outdoor kitchen. Flattop, big green egg and mid sized offset is what I have in mind. Shouldn’t be anything I can’t cook with that type of setup. Actually wish I’d heard of the kettle when I got the egg. Coulda saved a lot of cash and got very similar results. Hell I cook on a $20 portable sometimes and make some damn good steaks. You don’t have to spend a lot, just get out there and make good food
@@richardcagle5475 man, I've been thinking about getting the new master touch smokey joe to try to smoke on a baby sized portable grill lol. They're nice. And you could probably smoke 2 steaks or whatever saving a ton of charcoal/wood
This is one of the best and most informative videos I’ve seen on a brisket and smoking in general. As I sat here listening I was thinking of things I’ve done, should of done and things I should definitely have not done. Less than a year experience smoking on my end so this was very helpful. Looking forward to smoking my first brisket this weekend.
Saved to favourites! Been trying improve my briskets lately and using a pro q bullet smoker i will start lowering the temp from 250-260 to 225-230 and add more ingredients to the rub. Cheers Jeremy.
Did my first brisket over the holiday weekend. I watched so many "wht to dos" and not any "avoid these mistakes" videos. Even though the brisket was a success in flavor to tenderness, but I now see wht I could of did different. Looking forward to my next brisket with the tips you have shared! Thk you!
I feel like I have a pretty good grasp and my WSM and I are well in tune when smoking a brisket. That said, I watched this entire video and found it very interesting and more so informative. A def view for beginners and even intermediate enthusiasts. I wish I would have found this video a long time ago. If so there would have been far fewer brisket massacres! Thanks, Mad Scientist!
Truth right there. I've been at 4/5 hrs smoked 4/5hrs wrapped in foil. This video takes it way past that. Im now shooting past that. For one I learned the importance and why of wrapping and resting it. I've also trimmed fat seasoned and then replaced fat to keep it moist which has really worked pretty well. But leaves it not nearly as pretty
I loved watching this video... you are really good at speaking and presenting information in a capturing way. I bought a Weber Smokey Mountain 14.5" a couple weeks ago, and accidentally told my wife to buy a brisket for me to smoke when I meant a pork butt. That's how inexperienced I was. Of course, I always do as much research as I can before trying something new, and so I did with the brisket, but there were still things I wish I had known going in to it. The flavor was great, I had a pretty good bark, but the meat was not very tender, especially working towards the point. I am looking forward to my second attempt, and your video here brought up some great pieces of advice for me to apply on the next round.
@4:30 this is the most important thing in a brisket maker's life. My only struggle with brisket is sleeping. I always end up having trouble sleeping due to the length of the cook. My best cooks start at around 11AM, end at around 10pm, get carved the next morning at about 7AM, then go into tinfoil covered pans and into my food storage container (Cambro) to keep warm. I get a morning snack while carving and a good sandwich for lunch.
What i have discovered with my Traeger is that smoking a brisket at 225° produces more smoke than the 250° that I'm accustomed to for decades using an offset smoker when I lived in Texas. Moved to Montana at a condo complex that only allows electric, hence the Traeger. If you want to get the same smoke flavor just add a smoker tube filled with Post Oak pellets! Love your videos! Even though I've been barbecuing for 50+ years, I'm still learning new things! THANK YOU!
I think I’ve done 5-6 briskets on a WSM and the last one I did this past weekend was the best one so far. I think that’s pretty good considering some people say it’s the hardest cut of meat to learn to cook correctly. It was soft and juicy from point to flat and everywhere in between. It passed the pull and bend test. I rested it for 5 hours. Cooking temp was lower around 250 and it was smoked just right. No bitter smoke flavor or even an aftertaste. It was beautiful and damn near perfect!
I am relatively new to brisket but not to smoking. Your advice was solid, organised, clearly explained and very very helpful. I was looking for some tips but was so impressed I subscribed... Thanks Kid!!!
Such great tips!! I am about to go for brisket #10 and have for sure made at least 1 of these mistakes on every cook. This is super helpful and I appreciate you pros putting out this advice. Thanks again and happy smoking/bbq to all the rest of you smoking beginners like myself!
Smoked a brisket for the 1st time yesterday. Using an Oklahoma Joe offset smoker. Thanks for the tips, tricks and what not to do's. I have a lot to work on and so much more to learn. Thanks for the information, it gave me somewhere to start.
What a fantastic video. Great information, and as an ex blue jacket wearer ( FFA ) , your public speaking skills are superb. I would recommend this video as a learning aid for Vo Ag teachers !!! Great Job, I learned a LOT from this straight forward vid, THANK-YOU !!!!
Thanks Jeremy, here's my experience so far: 1) 250 on WSM has been working well for me 2) S&P + celery seed (Harry Soo trick) 3) Dinner is done when it's done, sorry 4) Let it cool down often open to maybe 170-180, then seal it up and just wait, period 5) Yeah, I'm guilty of this one. Pisses me off. 6) Great tip, as I'm often second guessing when to wrap 7) Still don't understand spraying 8) Yes, more smoke (WSM) is not good, way less is way more with that low airflow 9) WSM is good at keeping temp, until fuel running low 10) So far Costco Prime is damned good, but experimenting with choice grade upcoming 11) Just like ribs, you're using steam to cook 12) Harry Soo has videos on trimming for competition or backyard - Highly recommended
For the life of me I can’t get my WSM to stay at 250. It’ll stay there for about 2 hours then shoot up to 300. I use water and bottom vents are closed except one is barley open.
@@tiabran I'm sensing way too much fuel ignited. I pour maybe 20-25 lit coals in an empty space (created by a can) surrounded by unlit charcoal and a few chunks of wood underneath. By the time the next "ring" of charcoal really gets going, the initial center is wearing out. Also, every time you lift off the lid to look, O2 rushes in and stokes that fire. I can run mine at 275 with no water pan (great for hanging ribs and chicken halves), and down to literally 200 with water by starting the fire correctly with the cooker. Have fun!
When I smoke in my pellet cooker, I actually alongside the cooker smoke, I use a tube to either smolder pellets or chips inside cooking chamber. Gets closer to my offset cooker smoke ring, but still not quite as much.... but definitely helps the lower smoke production of the pellet grill.
Glad he made that first point. My pellet smoker at 250 always seems to cook the briskets and butts too fast. I'm backing off the temperature and hoping for better texture and flavor.
I feel like I need to pay you after taking this "class"!! So informative. I've only smoked one brisket on my Traeger so far, and the flat was just terrible, way to dry. Thanks for putting out such great content, especially the difference between the "pro's" on their big smokers, versus backyard bob with his GM or T.
Some really good points in this video. Watch it a few times and take notes if needed. In my experience, (competition team, catering gigs, fundraisers, etc.), find a BBQ/Grill store that offers cooking classes. Usually will have Brisket, Pork, Pizza, Steak, etc. type classes throughout the year. A lot of times they may have a local brewery as a sponsor which translates to BBQ class and free beer!! Clean fire , good meat and patience has been our key to pretty good BBQ and a few trophies. A real important point for a lot of new guys is this, competition BBQ and backyard cookin are 2 separate worlds, be clear which one you are working on. A good motto to think about also. "If you're lookin, it ain't cookin" Nice video & Tons of good info Thanks, Devin Thomas, Mutts & Butts BBQ, Prosper Texas
This is one of the best videos I've seen on any topic in a while. Real suggestions, no longer intro, clear but quick speaking voice, covered different smokers, just awesome content!
I'm just learning how to smoke meats and this is my 2nd piece of meat. The pork butt came out decent, just needed more seasonings. This is great advice and he really seems to know his craft, so I'm subscribing!
The best brisket I ever made was with coarse pepper and salt, using oak pellets in my PitBoss. It finished way earlier than I expected and sat wrapped in butcher paper, some towels and was placed in a cooler for 4 or 5 hours, when I took it out it was still 140 degrees and was damn close to perfect. The long rest was what I think was the reason why it was so good for sure.
I’m not trying one of those people who challenge what your saying I just wanted to share I recently smoked two 13 pound briskets on a pellet grill using only salt pepper 12 hour cook two hour rest time turned out delicious . So pellet smoker people cook low and slow with lots of love and you got this That being said I have watched lots of videos to learn and I’m grateful to people like you who share your knowledge on here with us. For a long time I was afraid to cook such a big piece of meat I’m going for a 20lb brisket next
I have an inkbird instant thermometer it's rechargeable I started my grill with it in it and didn't realize it was until the grill was at 270 still works fine.
Watched your video the other day and decided to give a ten pound brisket a try for Father's day. I followed your instructions and everything came out perfect! Smoking at 270 degrees until the meat temp was 175, then wrapping and taking the meat up to 203. Let it rest for an hour. WoW! I am lucky enough to have an older Black Diamond offset smoker and I used Mesquite and lump charcoal, and really not alot of it! Thank you for the advice and no B.S! Keep on Smokin!
I’ve been watching your how to videos since I got the smoker and still come back time and time again to your channel Sir. I’ve been mentally preparing to do a brisket lol it’s last on my smoking bucket list, and this video was exactly what I needed..great job man! 😉
Thanks for clarifying temp for various size smokers. I thought I was going crazy at first too, when I first started using my 250 gal and using same temps as my smaller offset. I eventually found out my 250 gal needs a much different temps compared to smaller smokers. Thx for the video bro 🍻. Now give us a full video review of your 500 gal smoker while cooking a brisket. Including fire management for this size smoker, things you love about ur 500 gal, and things you might add or change if building another.
I made a brisket for mothers day. Got a 15 lb prime full packer brisket from Costco for 66 bucks. Trimmed 2 lbs off and rendered the tallow; the extra little bit of meat I threw in the freezer to throw in a crock pot next time I make a roast. Salt and pepper (half course half fine, made a great bark). My brisket was planned for about 13 hour cook (my first brisket was 3 hours late. I was not going to repeat that frustrating family situation) Have no idea how, but it was done 6 hours early. I wrapped it and put it in a cooler lined with towels. After about 3 hours, the temp dropped to under 170, so I threw it in my oven on 170 with a water bath below it. Took it out 30 min to rest before serving. This was my second brisket I've ever smoked, and I am happy with the result, although I see many things i could improve. My family loved it. It was tender and juicy, but the flat could've been more tender. I think it couldve went for another hour. A key thing I learned: Next time I will separate the point and flat. My point was at 207 when my flat just hit 170. This is partly why I pulled it so early (got the flat to 195), I was getting worried about that point. I will cook them separately next time to avoid this problem. Also, the corners of my brisket were like beef jerky (very small area); almost a non issue, but I'll probably try and round it into an oval shape rather than a square next time. I didn't have time to dry brine it before smoking, and literally took it out of the vac pac, trimmed it, rubbed it, let it sit for 45 min, and threw it on. I was actually surprised how well the seasoning penetrated in that short amount of time (the cook time not the 45 min lol), but I will probably dry brine it for a day or two next time to see if it makes it more tender. Also, a good tip to not over smoke your meat or have it go bitter is to manage your smoke color. It should be invisible, you should just see the heat waves/mirage effect coming from the pipe. A white or thick smoke is a big no. The color of your smoke depends on your smoker, your, wood, and the oxygen inflow and outflow. You can learn to regulate it pretty easy once you get to know your smoker/grill. I appreciate your interest and attention, and wish you the best in all your future cook!
Thanks for this video. I'll be sure to use these tips for my next brisket cook, which will be in 2 weeks, when I have to smoke some briskets for a church event.
I use a pellet grill but utilize a smoker tube. Greatly appreciate your video I always give my self a couple of extra hours with plenty of rest time... advantage of a pellet grill. Ty
I've been cooking awhile; backyard, competition, and some catering in the Texas panhandle. Some great info you're sharing here, and your delivery can be easily understood. 👍 Personally I wrap using baking bags like one might would use on a turkey. Ive had good results using them with many different cuts. LoL, the only thing I'd do different; paint that cooker and build a shelf under those doors. Great stuff here; keep on smoking!
Great video!! Some great tips. Violated two this weekend. Didn’t leave enough time and ended up raising the temp to compensate. Still came out good but if would have stuck to the right temp it would have been way better.
lol man i did my first on a pit boss and I over cooked it. Funny thing is I knew when I should’ve taken it out but I didn’t cause i wasn’t satisfied with the bark. Now I know that pellet smokers aren’t going to produce the same bark as an off set smoker either way I got another and I’m going for round 2 this Friday. Hopefully it comes out good
Great tips! I'm new to smoking and did a brisket yesterday. The flat had tough meat, and the fat wasn't rendered, but the bark was decent. I think I'm going to lower the temp in my Masterbuilt electric smoker and thrown in my Thermopro BBQ probe and try to do the wrapping cook part / resting overnight.
Deeve_ Great news! Just be careful, a lot of people try out the point for their first brisket and it can be a bit frustrating since they cook differently than a full packer brisket. I’d suggest looking up some videos about cooking points specifically just to make sure you get the best results for the cut of meat. Good luck and I hope you enjoy. Cheers!
Experience is valuable. The point is to keep cooking on your smoker until you find the method that works. I’m always looking for great advice and appreciate those that give it. Thanks!!
So glad I waited for the outakes!! You are an excellent speaker, the occassional screw up helps us know the scientist is actually human and not a replica or cyborg
I cook at 275 all the time on my Kamado grill and it turns out amazing. So can’t say I agree with it needing to be 225. It will cook quicker but as long as you cook to tenderness it will be great.
Many thanks for the excellent video. I have seen many others and they mostly cover the same things. You shared several specific do's and don'ts that I'd not heard before. Value packed video.
John her did smoke Brisket Labor Day first one. 7 lb for 7 hrs at 235 degrees then wrapped with foil and towel put on cool 1 HR. We love it. Off set smoker oak alittle apple alittle chery. Rub Kosmos dry rub Honey Chipotle Killer Bee about the best I 've every tasted. And I.ve Tryed alot. Good on beef chicken pork. Super video. Dude paint that smoker.
Great video. Taking the scientific approach, do you think a meat surface temperature, or close to the surface temperature, could be used to estimate the cook chamber temperature required? That would seem to account for evaporation cooling and airflow effects. Perhaps not a perfect method but it might help dial in a particular cooker in fewer attempts.
I’m not a hater, but I spent at least 40 yrs cooking on the the 250 gallon tank your standing in front of and been in many cook offs. And now use a pellet grill, and from my experience. I can cook on anything, the process, the wood or the pit isn’t the difference. The experience is what makes it, your all wrong and off. Only the undereducated would give you credit, experience is the teacher in ALL situations.
Sounds like you are a hater.... also that’s a 500 gallon smoker, not 250. I have used sooooooooo many of Jeremy’s videos for inspiration and it has paid off VERY well.
Also, Jeremy has almost 180k subs at this time and millions of views. You have 3 subscribers.... Come back when you have more.
u ok bro ?
What?
and he is giving you his experience... so whats the problem?
00:09 - #1 Cooking at the wrong temperature.
01:47 - #2 Using the wrong rub.
03:16 - #3 Not allowing enough time before the food needs to be served.
04:24 - #4 Not allowing brisket to rest long enough.
06:38 - #5 Making changes that are too big between smokes.
08:14 - #6 Looking for the wrong signs in your brisket.
08:54 - #6.1 Color
09:11 - #6.2 Bark
09:36 - #6.3 Evaporation
10:16 - #6.4 Fat Render
10:39 - #6.5 Temperature
12:45 - #7 When spraying a brisket, don't spray the fat.
13:08 - #8 Over or under smoking the meat.
13:54 - #9 Wild temperature spikes
14:57 - #10 Getting low-quality meat.
16:30 - #11 Wrapping improperly.
17:13 - #12 -Improperly trimming your brisket.
Thank you for doing this. I found it very helpful.
Why not just watch this gentleman's entire video.....
1 and 2 is bs
Oh THANK YOU! I couldn't take the endless rambling on and on and on. While I appreciate the video, just get to the freakin point already. We don't need a history lesson with every possible hypothetical thrown in.
Thanks king
I have been BBQing for 20+ years. I am talking I do burgers and franks wieners, to pork butt, briskets, spare ribs, short ribs, Tri-Tip, reverse sear steaks, etc.
I have cooked on 500 gal smokers to doing jerky in a modified filing cabinet (lol) I’ve used every type of wood imaginable and currently smoking a brisket on a pellet grill as I type this.
This guy is more than legit.
This guy probably just gave a decades worth of experience in a fluent straight forward video. He covers every single basic of BBQ as well as goes into the depths of knowledge that is usually only learned from screwing up, which is the best way to learn.
Doubt anyone will see this comment on a video this old, much less the creator. But if anyone is trying to get into BBQ and is worried they are going to mess up. Don’t worry. You are for SURE going to mess up. But have fun, drink beer, order pizza if it’s that bad, and try it all again the next weekend. Lastly, listen to this guy. Keep it simple stupid.
great stuff ! You just gave out the best lesson in a quick TH-cam comment!
It's kind of a page full of info on thus video...
I agree the best lessons are going to come in trial and error...
I just cooked my first brisket yesterday... I was fortunate enough to buy half a brisjet/ a point... But I was clueless to how involved it would be until I started watching videos on how to cook it.. I thought id be somthing like try tip or ribs, that would only take say 3=3 and half hrs. Or so...
No I was totally off and disappointed everyone in the house because they got tired of waiting and went out and got hamburgers..😂😂😂 lol...
With that being said I made several mistakes, but in the end I at lease did it... it wasn't half bad ether...👍 👌...
So ya agree, trial and error is going to be the number one guide in cooking a great brisket or anything else as far as cooking goes... I think I over cook my point to... all in all it was worth eating and still retained enough moisture and packed what think was probably a little over kill on the smoke...
I seen this post on December 2024 and I got to meet Jeremy Yoder and his wife at the Desperado Meat Fest and just a great family of people and just the love of fire and meat and also got to meet his friends doing the open fire from Argentina and o my Chudsbbq so amazing and o my what a blast ..keep on smoking and I got two Briskets on as I type this :-)
Keeping it simple 3 years after you wrote this!
This is your best video. Professional. Not silly, not arrogant. Very professional and precise. Thanks
Hey Jeremy, just got into the world of smoking. My wife bought a $20 Weber smoker at a garage sale. I cleaned it thoroughly and fixed it up. This weekend, I made pork butt and select brisket (yes, I attempted brisket on my second day of smoking). Both turned out phenomenal. I watched your videos several times over and followed your advice. It turned out great. Would love to send you a pic for your opinion. Again, thanks for the clear, thorough videos. They really helped.
How are you doing after a year on the Weber? I ask because I've been at this for years and noticed that this whole time has been one big learning experience. If you're still on the Weber you have great diligence. If you moved to another grill I'd love to hear how you're making out
@@jimcrosby3944 Hey Jim, so I actually gave away my Weber. The issue that I had with it was that it was too difficult to get to the fuel underneath the water pan. I either had to disassemble the smoker (in the middle of a smoke) or just throw my fuel in hoping it hit the right spot. I ended up finding a really nice used Traeger which has a side fuel load. Much easier to use! Other than that, my smokes have been really good. As long as you can keep the temperature within range and watch your meat temps you'll do great!
@@Radioman-pv5np OK! Well, that's good to hear, I too am a Traeger guy I've been using one for probably 5 or 6 years. My wife bought me one as a gift for beating cancer, so she says. But, I know better, she bought it because she knows great things come from it that she can enjoy! Lol! Enjoy your Traeger. I have for a long time and will continue to enjoy it for years to come.
That's pretty funny. I have a 18" Weber and I'm a big strong guy, so I just put on gloves and just lift away the top two sections together which also contain the pan and the brisket.
Problem with a smaller amount of fuel in a smaller smokey mountain is having to add more charcoal, usually once around the stall.
I watched this twice in a row to try and soak it in. This is the most informative and helpful brisket video I've seen yet! Great job and thank you!
Agreed, most people Stutter and stammer, this guy could teach @ M.I.T.
@@philipcook790 didn’t he used to teach?
This video was amazing. No fluff and long intros padding out the information. Just straight to the point. I wish I could upvote this more than once
I have to say I did also and saved it to watch every time I start to cook brisket. One thing it does seem like is maybe your heat drops for an hour but seems like several hours to bring it back up to where it was at
Agreed!
I've been smoking meat at home for close to two decades. Before that I was an accomplished grillman. Like most of us I've ruined a lot of product trying different methods to smoke. These videos are informational and entertaining and I never fail to learn something from the Pit Master. One thing about BBQ folk, they'll tell you exactly how to do it but you still have to pay your dues to get the results you want. It's like fly fishing...you can watch all the videos and take lessons but you still have to get out there and do it. You have to pay your dues to get great.
Im smoking a brisket today for the 4th tomorrow
I am smoking on a pit boss pellet
I have lumber Jack 100% oak pellets
I have started with a prime 19.4lb brisket, trimmed to about maybe 16lbs now.
Please advise here’s my plan after watching several of your videos:
Best method for pellet
Seems to be foil boat, fat side up, this method seems to protect it more because the heat source is directly underneath not like an offset.
I order the metal diffusers for my smoker but unfortunately they won’t be here in time.
1. Binder used just water to get all the smoke I can into the brisket
2. I have a rub which I will use lightly, then go heavy with 50/50 salt/pepper
3. Starting smoke at smoke setting 180-200, using a smoke tube with extra pellets for the first 2-3 hours to get a little extra dirty smoke into brisket. Remove tube after 2-3 hours and check bark.
3. After maybe 3-4 hours check bark if I like the color dial up to 225/250 and time to foil boat. This is how I will continue to render fat, protect meat side, and break through stall. I will keep at this temp in foil boat until done almost done around 195.
4. At this point I want to take out, rest on shelf down to about 180 and then go into a long 12 hour hold/rest in my small oven which will be set at 145.
Here’s my first question: after cooking foil boat should I wrap in foil with some waygu tallow, or paper wrap with tallow? Or leave foi-o boat with tallow to rest? This tallow will smoke with brisket
Another question how long should I leave for the actual smoke time?
I want to eat tomorrow at 3pm and want a 10-15 hour rest
I’m thinking I will start today around 3pm and plan smoking for about 10-12 hours and resting for 10-12 hours. Is that enough time for this size brisket which after trimmed is about 16lbs??
Please answer the two questions
1. Is foil boat best for pellet smoking or goldees no wrap until rest?
2. If foil boat should I wrap for hold with paper or aluminum foil, for a long 10-12 hour rest at 145
3. How long should I plan smoking this? Thinking it will take 10-12 hours
4. Should I pull it just before done around 190/195 or when done around 203, asking because the long rest
5. Should I leave out before resting at 145 and let it drop rapidly to 180ish first?
What do you all think?
tell that to all my family members and friends who think bbqin is ez but always end up overcookin or burnin their meats😂😂😂😂🤦🤦🤦theres a reason y PitMasters exist
Thanks for the advice!
Agreed this is absolutely correct 👌🔥
It’s called school fees..
This young man is growing on me. Wasn't sure about his videos at first, but now I've watched about 10 of them and he really does know what he's talking about. Keep it up young fella!
Great tips, first time watching a video of yours. Only thing I'd like to see is more visuals. Show us what a great bark looks like, what a good trim looks like, etc
Great point
Calm down Max.
Chill bro
Thanks, I've learned a lot of what you talked about by smoking my brisket. I agree wholeheartedly with your advice. You also helped me with my wrap temperature. I'll try to wrap at 175. I normally wrap at 160 and take off at 200 on the nose. You confirmed that I'm getting pretty good at smoking brisket. I also use oak. I like the smoke better and it holds heat longer.
Actually, Ziricote holds much better heat than oak. Oak is for rookies. Ziricote from Africa is for the pros. Oak sucks. Oak is for poor homeless people who continue to rape society with their BLM movements.
Thanks!
I took your advice on the merciless flat trim when I did my last brisket. The trimmed pieces were seasoned and smoked next to the brisket, just handled differently. They were fabulous chef snacks along the way.
YES
I love chef snacks.
Guy, I have been smoking stuff for years, watch a lot of videos, spend time on thesmokering and amazing ribs, and this was wildly helpful. Really appreciate that you spent some time thinking about a bunch of things that I honestly just never considered and that will absolutely improve my cooks. Great video.
That was an excellent presentation. Very well presented, informative, covering what really should be taken into consideration if you are going to attempt to make a brisket worthy of the time and effort! This level of preparation is no different than baking a cake. Leave out a couple of steps, or skimp on the ingredients and it's just not going to be right. This should be as much fun to make as it is to eat.
Thanks for taking the time to explain so that any level of cook can understand and hopefully apply what you have laid out as a road map to making a great brisket!
I was so glad to hear you say a 10 or twelve hour rest is ok! That's been my default for the 3 summers I've been smoking brisket! And real truth about the Therma Pen and Costco briskets!! Great video! Thanks!
Spot-on.
Apply that long-rest rest methodology to everything.
Especially turkey.
Rest your turkey 2 hours minimum up to as long as you cooked it.
This is hands down the most informative and best video on Brisket that I've seen on youtube or any other platform!!! And I've seen a lot of them!!!! Thank you so much for sharing your knowledge with us. You got yourself a new subscriber! Keep up the good work and god bless!!!
Man, this guy is a legend. I’ve smoked a bunch of briskets over the years, and I learned so much from this video. I have been under appreciating the importance of a proper rest period all this time. Thank you Jeremy!
Who gives this a thumbs down? 50 people!?! I don't know what they were thinking... But this video is pure gold!
Probably aren't Franklin and his crew 🤣
Vegans... 😂
Pellet grill worshippers are probably the saltiest in the grill community.
I just had an 18.62lb choice brisket hit 170° in 5.5 hours at 190°. Wrapped it and increased temp to 225° and it was COMPLETELY done (205°) at 11 hours! Rested it in a cooler for 8hrs and had the best result thus far. These things are so unpredictable! There was zero stall. It just kept climbing. Gotta love the adventures. You really never know if one is gonna make you work or not.
and I just did a 15lb brisket that went 18 hours before wrap and 23 hours total at 225 (removed at 205). Mine stalled for nearly 10 hours at around 144 internal.
@larrybremer4930 isn't that wild how you just never know????? Every brisket I do is an adventure lol.
@@larrybremer4930how did it turn out?
@@JohnJohnson-sx1cd Its always good but my two gripes on brisket are: 1. Very hard to target the end of cook time (it can vary by over 5 hours) 2. with a nearly 24 hour cook you are going to have your sleep interrupted. That is why I tend to do faster cooking cuts like pork ribs, tri tip, prime rib, rib eye. Every time I have tried to adjust the temp mid cook to hit a done deadline diminished the result. Still good, but not as good. 225 long cook is the key for me along with Wagyu tallow and butter at the wrap.
Rare feat
Great advice. I tell friends that are just starting that resting is key, hours resting is way better than a short rest.
I’ve watched this video so many times and it has helped me with my briskets. You and Matt Pitman are the best ones to listen to. They know what they’re talking about
I like this guy. He takes it seriously. I am a 20+ year backyard smoker myself and I do like my BGE. I do Briskets at 225 degrees and cook a 11-12lb brisket for about 17 hours and wrap at 175-180 degrees with paper tightly. I pull it when I hits 203 degrees, I open up wrapper and let steam out for a good while, re-wrap it, set in cooler with a towel on top for at least 2 hours and before serving I let it rest unwrapped another 40 minutes before carving. I always have tender and tasty brisket that gets asked "how do you cook it?" and this is how. I buy cheap wal mart briskets just because this method I use makes them really good and I do not have access to expensive ones. I was a butcher as a young man so I do trim them nicely. This guy is spot on.
Notes taken, smoker / brisket ordered. Still doing homework, but, I intend to make my 1st brisket a memorable one (hopefully good). Thanks for all the tips (on many of your videos).
These are some of the best tips I've ever heard. Especially the " 40% water evaporation" tip. I would have never guessed. Thanks a bunch.
ltrocha , I don’t remember him saying that.
@@CaptMarkSVAlcina he definitely did. I watched it twice.
Yep. That was a good one for me. I often have a little puddle at the bottom of my foil after it’s done and i knew it was killing my bark. Now I know why!
THANK YOU SO MUCH for actually explaining what is happening, why, and how to control it. This is 1000x more in formative than any 10 other bbq videos combined. You get an A+ for communication class, and a sub.
Great video, started my first brisket this morning and looking forward to a few hours from now. A common thread I've heard over and over, no matter who it comes from, good briskit is an art!
Good brisket is fairly simple 4hrs on smoker 225/250 4 hrs wrapped tight in foil thats good. Great brisket is a art it truly is. I learn something just about every time I cook one with the help of videos like this. I'm still at good. I'm working at awesome
Good tips for the masses. I have a WSM 22.5, and I’ve done several briskets at 225 and at 275. I don’t have issues burning or over smoking at 275. I find I get a better bark at 275, but I get juicier briskets at 225. I stick with 275 these days because of the better bark. Brisket is still incredibly moist and tender in my experiences at 275. I do fill my water pan almost completely, which maybe explains my results.
Maybe try 250 🤷🏻♂️
Hey everyone, I have seen some comments disputing that convection-dependent, large offsets take longer to cook brisket. More specifically the issue is this: my belief is that the convection causes more evaporative cooling and therefore extends the cook time. I know this from experience but I have never tried to do an experiment where I attempt to measure this. I’m going to make a video on it and try to hammer this out. If I’m wrong, then I’ve learned something. If I’m right, hopefully it will help clarify what many users of big offsets have experienced.
Interesting. How would you measure evaporative cooling between a large smoker vs. a smaller smoker? I guess you could get a couple of briskets and try to cut them in half equally (as much as possible). Cook 1 side of the briskets in a regular (non convection oven) at a set temp (say 250). Then cook the other sides in your large smoker at the same temp (as much as possible). Then see which ones get done quicker (pull them at say IT 203).
C C my idea was very similar. Except I would hand select 2 briskets that are as similar as possible, because each side of the brisket would be substantially different (both left and right as well as point and flat). I am also going to measure the pre- and post-cook weights of the briskets to try to quantify how much water has evaporated away. This will be confounded by the loss of rendered fat, but I think if I catch all of the fat from both briskets, I can isolate only the water loss. Hope that answers your question but I’m open to suggestions. I know a lot people out there would have good ideas for the test.
I'd love to see this test. Everything in my mind says this is not true at all and convection actually forces heat into the meat more, rather than less. It's well known that a convection oven cooks faster, and even has a "hotter" effect on anything placed in it. So I don't understand how a offset having more convection would slow it down, 275 is 275.
@@Begohan1234 true that idea. That's why most modern ovens have the "convection" option vs "bake". The fan in the back creates more air flow in the enclosed area and circulates the heat much better.
Well, I join those who question the scientific explanation related to convection and evaporative cooling. Convection isn’t transferring heat. The only mechanism of transferring heat in a smoker is gas conduction (I’m assuming that the smoker is not operating with any radiation heat transfer if the fire box is effectively screened from the meat. Convection only moves the gas around. Heat is only transferred to the meat when hot gas molecules actually make contact with the cooler meat surface.
Great video! I learned a lot from Aaron Franklin's MasterClass and thought I'd correct something that's stated in this video about the way he smokes. Aaron doesn't smoke at 290 for the whole cook. He starts around 225 for the first half of the cook and then when the brisket begins to sweat, he wraps it and increases the temp to around 290 until the brisket hits 200 degrees or a little higher. That roughly equates to half the cook at 225 and the other half at 290. I've followed this on a cheap offset smoker and the results are amazing. Since the flavor is infused in the first half of the cook, I now smoke it for the first half of the cook on the smoker and then wrap it and put it in the oven. After trying many briskets, I've seen no difference between smoking the full time on the smoker vs finishing the last half of the smoke in the oven.
Good point, after about 165*+ your meat has stopped developing smoke ring, won't really absorb any more smoke. Getting your brisket done is the priority before it gets too late and you fall asleep on the couch in dirty clothes.
Great video. I’m glad to hear your tip about smaller offsets having bigger temperature fluctuations. Makes me not feel quite as bad about the temperature swings I’ve experienced with my Horizon 20” offset. It’s definitely something I need to get better at, and the key for me is chopping my wood to smaller, more manageable sizes.
Yeah Franklin uses a chop saw next to his cooker so he can have a more manageable steady fire. Smaller wood catches easier and doesn't "cool" the fire as much.
There's another video on his page talking about how those temp swings are actually a good thing
Epiphany! The retakes at the end revealed to me your dedication to make your ideas clear, exact and concise. Too many youtubers think being clever comedy grows their subs. (It doesn't, in all cases)
I thought I knew what all your recommendations were going to be. But you expanded my knowlege.
Great video! It was great to see one video that breaks things down really well for different types of smokers. I have a Big Green Egg and have always cooked at 275 "because that's what Aaron Franklin does." It made a tremendous amount of sense to cook at a lower temperature because the air flow is so much slower in the Kamado style smoker, I'm definitely excited to try cooking at 225 for my next cook
Mad respect for pinning a hater's comment, had to immediately subscribe to you after seeing that. Great info, thanks for sharing.
Thanks for the tips mate!!
I'm in Australia,, just put on a 12lb grass fed wagu brisket on my little offset for father's day today.. 👌🏼
Keep up the great work!!
Hope it works out mate. Happy fathers day. I'm in OZ too. Moama
@@kevintaylor7660 thanks so much mate and same to you!
Moama isn't all that far away from where i am,, little place called Gundowring about 20 min from wodonga. 😁
Lucky buggers
@Doctor Detroit yeah nice!! The one I'm doing at the moment is just a grass fed so it's not marbled like the real deal wagu but it's still not bad considering. It's coming along nicely 🤤👏🏼
Shoulda got it on earlier bud 😂 happy Father’s Day. QLD’r here 🤙🏻
Timely video to watch. New pellet grill, trying a brisket right out of the gate. One part of me is nervous, the other part says “ get in there and learn.
Love the comments on multiple methods of testing for “ready to wrap”.
I have no smoker and haven’t had a bbq for years but this guy is so interesting and detailed I’ve subscribed and will definitely be getting into barbecue soon.
Def consider a standard Weber kettle if money is an issue. The ash pot is nice, but not necessary. I've been smoking on a kettle for a few years now and recently decided not to switch over to an offset. Also, got a BBQ guru digiq since I didn't upgrade to an offset. It's really fun to mess around with the kettle with and without the temp control, tho I recommend smoking without it first to learn.
Big green egg for the win. Got one a few months ago for the price of about four of my last propane grills combined and haven't regretted it for a second. All those "cheap" gas grill required too much maintaining for my lazy ass. BGE get a bit dirty on the inside? Chuck in the charcoal and get it up to 700 degrees for an hour and presto, clean as a whistle. Got the large and managed to barely fit in six full racks of ribs. Not feeding an army with one of these, but it does great for the family and a decent amount of guests. Can fit a 20lb turkey in there, thanksgiving will be mine :). Weber kettle is apparently a decent alternative if price is a concern, my egg with table was like $1400. Kamado Joe makes a great product also, expensive as well, but you get a lot of the extra addons that didnt come with the egg. Can't make banana nut bread on a weber. Yes, I made bread in my grill, just wanted to see if it would do it. Came out awesome
@@richardcagle5475 shoot, you could get a nice old county offset for that much. Not knocking the egg cuz I haven't tried it, but if I were to do it all over again and spend that kind of money, id go something like that just to move my meat further from the smoke source and get the better air flow, like dude in the video was saying. I'm sure it's nice tho. Still, after 2 years and several 15 lb briskets, my kettle ain't goin anywhere
Accidentally Fasting yeah, egg is nice, but I still want an offset for when I finally get around to building the outdoor kitchen. Flattop, big green egg and mid sized offset is what I have in mind. Shouldn’t be anything I can’t cook with that type of setup. Actually wish I’d heard of the kettle when I got the egg. Coulda saved a lot of cash and got very similar results. Hell I cook on a $20 portable sometimes and make some damn good steaks. You don’t have to spend a lot, just get out there and make good food
@@richardcagle5475 man, I've been thinking about getting the new master touch smokey joe to try to smoke on a baby sized portable grill lol. They're nice. And you could probably smoke 2 steaks or whatever saving a ton of charcoal/wood
This is one of the best and most informative videos I’ve seen on a brisket and smoking in general. As I sat here listening I was thinking of things I’ve done, should of done and things I should definitely have not done. Less than a year experience smoking on my end so this was very helpful. Looking forward to smoking my first brisket this weekend.
Saved to favourites! Been trying improve my briskets lately and using a pro q bullet smoker i will start lowering the temp from 250-260 to 225-230 and add more ingredients to the rub.
Cheers Jeremy.
A lot of people will say 300F is too low for briskets. There’s no one answer for anything.
Did my first brisket over the holiday weekend. I watched so many "wht to dos" and not any "avoid these mistakes" videos. Even though the brisket was a success in flavor to tenderness, but I now see wht I could of did different. Looking forward to my next brisket with the tips you have shared! Thk you!
I feel like I have a pretty good grasp and my WSM and I are well in tune when smoking a brisket. That said, I watched this entire video and found it very interesting and more so informative. A def view for beginners and even intermediate enthusiasts. I wish I would have found this video a long time ago. If so there would have been far fewer brisket massacres! Thanks, Mad Scientist!
Truth right there. I've been at 4/5 hrs smoked 4/5hrs wrapped in foil. This video takes it way past that. Im now shooting past that. For one I learned the importance and why of wrapping and resting it. I've also trimmed fat seasoned and then replaced fat to keep it moist which has really worked pretty well. But leaves it not nearly as pretty
Really enjoy your videos. Lot's of great info. The most important thing is you talk fast, get to the point, and deliver easy to grasp information.
I loved watching this video... you are really good at speaking and presenting information in a capturing way.
I bought a Weber Smokey Mountain 14.5" a couple weeks ago, and accidentally told my wife to buy a brisket for me to smoke when I meant a pork butt. That's how inexperienced I was. Of course, I always do as much research as I can before trying something new, and so I did with the brisket, but there were still things I wish I had known going in to it. The flavor was great, I had a pretty good bark, but the meat was not very tender, especially working towards the point. I am looking forward to my second attempt, and your video here brought up some great pieces of advice for me to apply on the next round.
@4:30 this is the most important thing in a brisket maker's life. My only struggle with brisket is sleeping. I always end up having trouble sleeping due to the length of the cook. My best cooks start at around 11AM, end at around 10pm, get carved the next morning at about 7AM, then go into tinfoil covered pans and into my food storage container (Cambro) to keep warm. I get a morning snack while carving and a good sandwich for lunch.
this is the best video i have ever watched on BBQ hands down. this was a huge help, if theres more of that inside you pls do more of this
What i have discovered with my Traeger is that smoking a brisket at 225° produces more smoke than the 250° that I'm accustomed to for decades using an offset smoker when I lived in Texas. Moved to Montana at a condo complex that only allows electric, hence the Traeger. If you want to get the same smoke flavor just add a smoker tube filled with Post Oak pellets! Love your videos! Even though I've been barbecuing for 50+ years, I'm still learning new things! THANK YOU!
I've been using my traeger at 225°, super smoke, and hickory or mesquite wood chips in a smoker tube
I think I’ve done 5-6 briskets on a WSM and the last one I did this past weekend was the best one so far. I think that’s pretty good considering some people say it’s the hardest cut of meat to learn to cook correctly. It was soft and juicy from point to flat and everywhere in between. It passed the pull and bend test. I rested it for 5 hours. Cooking temp was lower around 250 and it was smoked just right. No bitter smoke flavor or even an aftertaste. It was beautiful and damn near perfect!
I am relatively new to brisket but not to smoking. Your advice was solid, organised, clearly explained and very very helpful. I was looking for some tips but was so impressed I subscribed... Thanks Kid!!!
Such great tips!! I am about to go for brisket #10 and have for sure made at least 1 of these mistakes on every cook. This is super helpful and I appreciate you pros putting out this advice. Thanks again and happy smoking/bbq to all the rest of you smoking beginners like myself!
Smoked a brisket for the 1st time yesterday. Using an Oklahoma Joe offset smoker.
Thanks for the tips, tricks and what not to do's. I have a lot to work on and so much more to learn. Thanks for the information, it gave me somewhere to start.
Jeremy, home run buddy. Your knowledge is amazing.
What a fantastic video. Great information, and as an ex blue jacket wearer ( FFA ) , your public speaking skills are superb. I would recommend this video as a learning aid for Vo Ag teachers !!! Great Job, I learned a LOT from this straight forward vid, THANK-YOU !!!!
Great tips! I'm cooking my first brisket tomorrow and this helps immensely.
Your vid was the best for a beginner smoker like me, I'm putting this to the test now except im using beef chuck on todays pit.
Thanks Jeremy, here's my experience so far:
1) 250 on WSM has been working well for me
2) S&P + celery seed (Harry Soo trick)
3) Dinner is done when it's done, sorry
4) Let it cool down often open to maybe 170-180, then seal it up and just wait, period
5) Yeah, I'm guilty of this one. Pisses me off.
6) Great tip, as I'm often second guessing when to wrap
7) Still don't understand spraying
8) Yes, more smoke (WSM) is not good, way less is way more with that low airflow
9) WSM is good at keeping temp, until fuel running low
10) So far Costco Prime is damned good, but experimenting with choice grade upcoming
11) Just like ribs, you're using steam to cook
12) Harry Soo has videos on trimming for competition or backyard - Highly recommended
What is the celery seed for?? . . .
@@ibehl Flavor and texture
For the life of me I can’t get my WSM to stay at 250. It’ll stay there for about 2 hours then shoot up to 300. I use water and bottom vents are closed except one is barley open.
@@tiabran I'm sensing way too much fuel ignited. I pour maybe 20-25 lit coals in an empty space (created by a can) surrounded by unlit charcoal and a few chunks of wood underneath. By the time the next "ring" of charcoal really gets going, the initial center is wearing out. Also, every time you lift off the lid to look, O2 rushes in and stokes that fire. I can run mine at 275 with no water pan (great for hanging ribs and chicken halves), and down to literally 200 with water by starting the fire correctly with the cooker. Have fun!
@@tiabran if it new , they burn a little hotter also .
When I smoke in my pellet cooker, I actually alongside the cooker smoke, I use a tube to either smolder pellets or chips inside cooking chamber. Gets closer to my offset cooker smoke ring, but still not quite as much.... but definitely helps the lower smoke production of the pellet grill.
Such great content! Your teaching background really shows man...I love watching all your videos and have learned tons. Thank you!!
Glad he made that first point. My pellet smoker at 250 always seems to cook the briskets and butts too fast. I'm backing off the temperature and hoping for better texture and flavor.
I feel like I need to pay you after taking this "class"!! So informative. I've only smoked one brisket on my Traeger so far, and the flat was just terrible, way to dry. Thanks for putting out such great content, especially the difference between the "pro's" on their big smokers, versus backyard bob with his GM or T.
Excellent advice, resting, and cool down makes all the difference. 😋
really good tips! i especially like the idea of extended rest time and making small, gradual changes. great video. thanks!
Some really good points in this video. Watch it a few times and take notes if needed.
In my experience, (competition team, catering gigs, fundraisers, etc.), find a BBQ/Grill store that offers cooking classes. Usually will have Brisket, Pork, Pizza, Steak, etc. type classes throughout the year. A lot of times they may have a local brewery as a sponsor which translates to BBQ class and free beer!! Clean fire , good meat and patience has been our key to pretty good BBQ and a few trophies. A real important point for a lot of new guys is this, competition BBQ and backyard cookin are 2 separate worlds, be clear which one you are working on.
A good motto to think about also. "If you're lookin, it ain't cookin"
Nice video & Tons of good info
Thanks,
Devin Thomas, Mutts & Butts BBQ,
Prosper Texas
That is the best breakdown I’ve ever seen. Thank you 🙏🏻 all the best in your new home.
I agree! Best breakdown by far.
This is one of the best videos I've seen on any topic in a while. Real suggestions, no longer intro, clear but quick speaking voice, covered different smokers, just awesome content!
Great breakdown. Most people have different types of cookers/smokers so it was nice to see the different recommendations. Thanks!
I'm just learning how to smoke meats and this is my 2nd piece of meat. The pork butt came out decent, just needed more seasonings. This is great advice and he really seems to know his craft, so I'm subscribing!
The best brisket I ever made was with coarse pepper and salt, using oak pellets in my PitBoss. It finished way earlier than I expected and sat wrapped in butcher paper, some towels and was placed in a cooler for 4 or 5 hours, when I took it out it was still 140 degrees and was damn close to perfect. The long rest was what I think was the reason why it was so good for sure.
What temp and how long? How big was brisket?
@@EricSmith-gs6jl It was a 14lb brisket and I had the Pitboss set to 225 but my Pitboss fluctuates about + or - 25 degrees all the time.
Thank u for all your tips and tricks. Im a first time smoker. Im making me a brisket for the 1st time Sat. With your help it should be smooth
This was the most helpful bbq/brisket video I have watched yet. Thank you!
I’m not trying one of those people who challenge what your saying I just wanted to share I recently smoked two 13 pound briskets on a pellet grill using only salt pepper 12 hour cook two hour rest time turned out delicious . So pellet smoker people cook low and slow with lots of love and you got this
That being said I have watched lots of videos to learn and I’m grateful to people like you who share your knowledge on here with us. For a long time I was afraid to cook such a big piece of meat I’m going for a 20lb brisket next
Nah it will never match using real wood
I have an inkbird instant thermometer it's rechargeable I started my grill with it in it and didn't realize it was until the grill was at 270 still works fine.
Watched your video the other day and decided to give a ten pound brisket a try for Father's day. I followed your instructions and everything came out perfect! Smoking at 270 degrees until the meat temp was 175, then wrapping and taking the meat up to 203. Let it rest for an hour. WoW!
I am lucky enough to have an older Black Diamond offset smoker and I used Mesquite and lump
charcoal, and really not alot of it! Thank you for the advice and no B.S! Keep on Smokin!
Great advice, Jeremy! This is so much more valuable than "do it like this" videos.
I’ve been watching your how to videos since I got the smoker and still come back time and time again to your channel Sir. I’ve been mentally preparing to do a brisket lol it’s last on my smoking bucket list, and this video was exactly what I needed..great job man! 😉
Thanks for clarifying temp for various size smokers. I thought I was going crazy at first too, when I first started using my 250 gal and using same temps as my smaller offset. I eventually found out my 250 gal needs a much different temps compared to smaller smokers.
Thx for the video bro 🍻. Now give us a full video review of your 500 gal smoker while cooking a brisket. Including fire management for this size smoker, things you love about ur 500 gal, and things you might add or change if building another.
Got my traeger. Have been cooking steak and ribs. Doing brisket for the first time. This video is super helpful.
I made a brisket for mothers day. Got a 15 lb prime full packer brisket from Costco for 66 bucks. Trimmed 2 lbs off and rendered the tallow; the extra little bit of meat I threw in the freezer to throw in a crock pot next time I make a roast. Salt and pepper (half course half fine, made a great bark). My brisket was planned for about 13 hour cook (my first brisket was 3 hours late. I was not going to repeat that frustrating family situation) Have no idea how, but it was done 6 hours early. I wrapped it and put it in a cooler lined with towels. After about 3 hours, the temp dropped to under 170, so I threw it in my oven on 170 with a water bath below it. Took it out 30 min to rest before serving. This was my second brisket I've ever smoked, and I am happy with the result, although I see many things i could improve. My family loved it. It was tender and juicy, but the flat could've been more tender. I think it couldve went for another hour.
A key thing I learned: Next time I will separate the point and flat. My point was at 207 when my flat just hit 170. This is partly why I pulled it so early (got the flat to 195), I was getting worried about that point. I will cook them separately next time to avoid this problem. Also, the corners of my brisket were like beef jerky (very small area); almost a non issue, but I'll probably try and round it into an oval shape rather than a square next time. I didn't have time to dry brine it before smoking, and literally took it out of the vac pac, trimmed it, rubbed it, let it sit for 45 min, and threw it on. I was actually surprised how well the seasoning penetrated in that short amount of time (the cook time not the 45 min lol), but I will probably dry brine it for a day or two next time to see if it makes it more tender. Also, a good tip to not over smoke your meat or have it go bitter is to manage your smoke color. It should be invisible, you should just see the heat waves/mirage effect coming from the pipe. A white or thick smoke is a big no. The color of your smoke depends on your smoker, your, wood, and the oxygen inflow and outflow. You can learn to regulate it pretty easy once you get to know your smoker/grill. I appreciate your interest and attention, and wish you the best in all your future cook!
watched a lot of videos on brisket and got good tip's, but by far this should be the first video anyone should watch. Good job and thank you
Thanks for this video. I'll be sure to use these tips for my next brisket cook, which will be in 2 weeks, when I have to smoke some briskets for a church event.
I use a pellet grill but utilize a smoker tube. Greatly appreciate your video I always give my self a couple of extra hours with plenty of rest time... advantage of a pellet grill. Ty
I've been cooking awhile; backyard, competition, and some catering in the Texas panhandle.
Some great info you're sharing here, and your delivery can be easily understood. 👍
Personally I wrap using baking bags like one might would use on a turkey. Ive had good results using them with many different cuts.
LoL, the only thing I'd do different; paint that cooker and build a shelf under those doors.
Great stuff here; keep on smoking!
Great video!! Some great tips. Violated two this weekend. Didn’t leave enough time and ended up raising the temp to compensate. Still came out good but if would have stuck to the right temp it would have been way better.
I wish I watched this earlier. I made every mistake.
Brisket is like making love, even a bad time is still a good time. Even a bad brisket can be still good lol in my opinion
Me, as well. I still enjoyed each brisket that I've cooked. But, my cooking could have been much better.
lol man i did my first on a pit boss and I over cooked it. Funny thing is I knew when I should’ve taken it out but I didn’t cause i wasn’t satisfied with the bark. Now I know that pellet smokers aren’t going to produce the same bark as an off set smoker either way I got another and I’m going for round 2 this Friday. Hopefully it comes out good
How did it come out? @@jdizzel361
It's the best way to learn. Thats actually a good thing because now you will know the difference by look, feel, and taste. Huge advantage.
I’ve seen dozens of brisket tip videos and I can say this one is the best.
Kitchen sign idea 💡: “Be merciless, take it off, and you’re probably gonna have a better result in the end” - J. Yoder
Great tips! I'm new to smoking and did a brisket yesterday. The flat had tough meat, and the fat wasn't rendered, but the bark was decent. I think I'm going to lower the temp in my Masterbuilt electric smoker and thrown in my Thermopro BBQ probe and try to do the wrapping cook part / resting overnight.
If I could tell my past self one thing it would be, "you can always let your brisket rest for longer" Thanks for the video!
Thank you! I just bought a Ninja Wood Fire Outdoor electric grill! Thank you for your videos I am learning a lot! ❤❤❤
Now , because of this video, I am heading over to the Butcher to get a brisket. :)
Got a 6 lb point. 😁
Deeve_ Great news! Just be careful, a lot of people try out the point for their first brisket and it can be a bit frustrating since they cook differently than a full packer brisket. I’d suggest looking up some videos about cooking points specifically just to make sure you get the best results for the cut of meat. Good luck and I hope you enjoy. Cheers!
Yep!
@@bryanandrews1083 I've watched all the mad scientist brisket videos and made a few now. 😁 The videos definitely help. I usually watch while doing. 👍
@@bryanandrews1083 ...my first one was a flat. I became addicted after that!
I’m a 7 year smoker. This is the best brisket video I’ve watched. It’ll be the video I share with anyone who asks how to do brisket.
7 years, huh... have you tried Chantix?
This is the best brisket video I’ve seen on TH-cam. Great info!
Finally someone who knows what they’re talking about!! Thanks for sharing your wisdom!!
This is like Master level Brisket tips. Amazing
Experience is valuable. The point is to keep cooking on your smoker until you find the method that works. I’m always looking for great advice and appreciate those that give it. Thanks!!
Gawd I love the rustic look on that smoker. Rock on 🤟
yeah. that's bad ass.
So glad I waited for the outakes!! You are an excellent speaker, the occassional screw up helps us know the scientist is actually human and not a replica or cyborg
I cook at 275 all the time on my Kamado grill and it turns out amazing. So can’t say I agree with it needing to be 225. It will cook quicker but as long as you cook to tenderness it will be great.
Difference being I guess is a kamado is a moisture rich smoker.
He didn’t say it needs to be 275 watch the video again lol
Many thanks for the excellent video. I have seen many others and they mostly cover the same things. You shared several specific do's and don'ts that I'd not heard before. Value packed video.
" Most people watching haven't smoked many Briskets " OH no, I've cooked 100s and I still learn from you. Thank you
John her did smoke Brisket Labor Day first one. 7 lb for 7 hrs at 235 degrees then wrapped with foil and towel put on cool 1 HR. We love it. Off set smoker oak alittle apple alittle chery. Rub Kosmos dry rub Honey Chipotle Killer Bee about the best I 've every tasted. And I.ve Tryed alot. Good on beef chicken pork. Super video. Dude paint that smoker.
Great video. Taking the scientific approach, do you think a meat surface temperature, or close to the surface temperature, could be used to estimate the cook chamber temperature required? That would seem to account for evaporation cooling and airflow effects. Perhaps not a perfect method but it might help dial in a particular cooker in fewer attempts.