How I Smoke Brisket on the Workhorse Pits 1975t Offset Smoker
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- How to rest your brisket like a pro using a turkey roaster!
#outnumberedbbq #workhorsepits #brisket
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What a great idea with the turkey roaster. I feel like an idiot for not thinking of this on my own. Thanks for the great video!
I’ve rested briskets by letting them cool down then putting in a cooler, but Never thought of a Turkey roaster. And I’ve had one all along hahaha.
It works great!
That might be the best looking brisket I’ve seen on TH-cam.
High praise. Thanks!
Yummy. You are truly talented.
Thanks!
Genius idea with the Turkey roaster, thanks!
Excellent brisket. Love that trim!
Thanks! Love your vids.
Best brisket I’ve seen from anyone named Mad Scientist, Chud, Jirby, Mama and Papa Joe, Joe Lim, or Smokin Joe!
Great trim job too.
Thanks! Huge compliment!
Good video 👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👍🏽i did a brisket using just salt and pepper and believe that other seasonings such as lawry's and others can bring out a better flavor than just salt and pepper 💯💯💯💯💯and im Texan 🇨🇱🇨🇱🇨🇱🇨🇱🇨🇱🇨🇱🇨🇱🇨🇱🇨🇱😄😄😄😄😄😄😄can all of the rub be used without making it salty?
nice cook on that brisket and nice idea about the turkey cooker
Thank you. It works great!
Great video. Hoping you can show us how you manage your fire so effectively.
Thanks for watching. I’ll definitely do that vid soon.
Beautiful brisket. Well done sir. My oven goes down to 100 if I want so there's no problem holding it at 150 but the turkey roaster is a great idea. A friend actually found a video where you can make your oven go lower than 170 though. Pretty cool if you don't have a roaster.
Wish I could reprogram my oven but can’t. Thanks for watching!
Great video! You made that trimming look way too easy lol
Thanks!
Nice cook. Coincidentally I did the same thing on my last brisket. I almost sold the roaster but I'm glad I didn't, it dawned on me that it might make the perfect holding oven, and sure enough. I'm glad to see you doing the same, for confirmation. No more middle of the night cooks. The longest brisket hold I've seen done was by Steve at Smoke Trails BBQ for 20 hours, and it looked great
It looks like you have some other interesting videos, so I'm glad to subscribe.
The roaster rest really is a game changer. Thanks for watching and subscribing!
Holy cow…that jiggle! That looks amazing. So curious what made u want the trailer vs just the 1975? I go back and forth between 1975t and 1975 with wagon to load up on my existing trailer.
Thought I’d pull it more of often than I do but I like having the option. The wagon option looks great if you already have a utility trailer.
Been using a roaster for years. I feel like it an accurate and cheap option
Great video! My 1975t just arrived a few days ago, excited to get going with it. Love the turkey roaster idea for an easy cheap way to hold
Awesome! Congrats!
@outnumberedbbq is it safe to leave the turkey roaster on for that long 10+hours I love the idea love your content I’m just scared I will burn the house down if I leave the house for Sunday service hahah
It’s made for long cooks at higher temps so I personally wouldn’t be concerned about it. Thanks for watching. Let me know how it turns out if you give it a shot.
@@outnumberedbbq wow thank you so much can’t wait to try the 10 plus hood thanks so much for the reply brother it’s going down for Father’s Day! Should I be concerned about the probe being in the roaster as well or is it safe? Sorry first time
@@NeenertinsBBQ you don’t have to leave in probe, I just did to show it works.
@@outnumberedbbq okay last question how many quarts is the turkey roaster I can get a 18qt that holds a 22lb turkey I know my brisket will be 15lbs or less do u think it will do? What size is your roaster?
Thanks for watching and subscribing. If you enjoyed this video, check out this other video on how to make Whole Hog at Home th-cam.com/video/Dg5FERK7lG8/w-d-xo.html
Your a Champion, Thank you for sharing your knowledge. A Turkey Roaster was the best idea. I ordered my 1975T. Hopefully I’ll get it in 8 months. Have you tried fire box grates for fire management?
Great video. I too use a turkey roaster for extended brisket rests; it works great and it's a very inexpensive option. Keep up the great work!
You are the man! Was just getting ready to go pick up a friends old masterbuilt electric to hold my brisket and saw this and subscribed as well. I just got a roaster pan instead. Thanks!
That was a nice looking brisket! I have never thought of using a roaster oven. I’m going to have to try that. New subscriber to your channel as of now. Keep that smoke rolling Brother!
Thanks for watching. Let me know if you give it a try! 🍻
No mustard binder ?
Great idea on the turkey roaster! awesome looking brisket as well. Subscribed!
Looks too tender to eat! GREAT JOB SIR 👍🏻!!
Thank you!
Just got yourself a new follower! Someone posted your video link due to the recent convo of putting a brisket in an oven toaster for the long rest. Amazing looking brisket. Just finished a weekend cook with a 15hr long rest in my oven at 150* can’t imagine what the electricity bill will look like haha! Could you share what size oven toaster that is?
Thanks! I believe it’s a 20 quart. Where was the conversation posted? I’d like to check it out.
I just watched this video again. Great work!
It looks like it was about a 11 lbs brisket after trimming? How long did you cook it for total on the pit? 11hours? About 1 hour / 1 lb cook time?
If I remember correctly, it was 9 hours unwrapped and about 1.5 hours wrapped.
Hello how many qt is the roaster please?
How hard is fire management on this offset. Been looking at workhorse among others (fatstack, mills scale, etc) I come from the kamado world but love the wood cooking. How often did you add sticks? No vent changes needed? Any pit in particular you recommend?
trying your method today!
Awesome! Let me know how it turns out.
@@outnumberedbbq it's in a pellet smoker. shooting for 225/250/275 for the first 9 hours. we have a precision oven that we can run at 150 for the rest period.
@@outnumberedbbq I'm 6 hours in (3 hrs at 225, 3 hrs at 250). the point is already at 175 but the flat underneath that is at 145. The brisket is in the smoker on a cooling rack on top of a sheet tray to catch drippings. should I wrap it when the flat hits 165?
@@joshtargo2696 I like to wrap when flat is closer to 175 to give fat plenty of time to render
@@outnumberedbbq gotcha. is it normal for the point to be a lot hotter than the flat?
Do u spray the brisket after u put in the turkey roaster or just let it sit for 12 hrs not touched
Just let it sit
I tried the turkey roaster as well but didnt have the consistent 150 heat from it. ALthough I think my issue was i didnt let the brisket come down in temp before putting it in the roaster.. I shall try again!
Very nice 👍 I am waiting on my 1975t! Great technique on your brisket
Great looking brisket, Good job!
Thank you!
I like how this firebox allows you to open the top to pour in charcoal. I know that may not have been the intended purpose, but it seems to make it more friendly to work with charcoal.
Great video
I looked these pits up and I noticed they were in north GA... Are you also in the area?
I’m south of Houston. They deliver all over. Thanks for watching!
Great job!!!!!!!
Looks amazing, I've always cooked to internal of 200-203* but saw Jirby from Goldees (#1 rated BBQ in TX) say that he finds them to get a tad over done at that temp so I'm going to try must next at 195*.
Let me know how it turns out. Hopefully I can get to Goldees soon and be able to compare.
I am planning on doing the same thing on my next brisket cook after watching probably the same video you did, but couldn't figure out how in the world to hold it at 150 as my oven only goes down to 170...this turkey roaster idea is great...gonna have to see if my local Walmart or Target have one in stock and one of those mini cookie sheets...
Temp doesn't matter if it's not probing tender .... go with feel over numbers all day
Someday I hope to upgrade from Yoder Wichita to either a Workhorse 1975 or Fatstack 120.
Both great options
Fat stack is way bigger than the 1975. It depends how much you going to cook.
Holy Smokes!
Good looking Brisket!! The turkey roaster for resting is a great idea!!
Thanks! It’s amazing how much better it is after a long rest.
@@outnumberedbbq yep been doing long rest for 4 years now it makes a diffrence. I've been using my self built pellet smoker to hold my meat at 150, but it's big and it runs a little hot in the summer. My oven is supposed to offset temp 25 degrees, but it never works stays at 170 no matter what. It still works but holding at 150 is the best result temp. I'm going to buy a turkey roaster today!! When I use it in my next brisket videos I'll give you a shout out to your page.
@@MikeBrownBBQ I appreciate it!
Just bought a turkey roaster, because of this video. Thanks for the tip
Perfect!
Wow 🤩 nice 👍🏻 done ✅
Thank you!
Genius. What a great idea. Is your roaster a 28 quart. Gonna order on off of Amazon.
That's a good looking brisket.
Thanks!
new sub here my brother
Thanks!
amazing nice job.
Thank you!
Question- did I hear you correctly that you let the brisket rest in the roaster for 12 hours total? Why so long?
Lunch wasn’t until noon the following day. Got nice and jiggly with that long rest. 😀
@@outnumberedbbq The best BBQ joints in Texas have very long rest times.
12 hrs rest for me is just pointless. Like I understand why restaurants do it but backyard cooking??? I'll pass. If anything I'm becoming more hot & fast type guy. I'm almost certain I can get the same result within 5 hours on my gateway drum.
Awesome videos!!
How many Quarts is the rival roaster oven?
20 qt I think. Thanks for watching!
Mouth watering! Good job
Awesome, I had been holding my brisket in my oven at 170 (lowest temp available) but that was a bit too hot. Your hold method is a perfect and cheap option. Thank you!
It works great. Thanks for watching!
how many briskets fit on the bottom rack without getting into the hot zone near the firebox?
4 if you rotate them around
@@outnumberedbbq ok Thank You,. I'm not a fan of rotating briskets, the more they are handled the more bark is affected.
Perfect video!!!!!!!! Thanks 🙏🏽
Excellent work!
Thanks. Appreciate it.
Have you ever tried this method with a pork shoulder?
Fantastic idea using a turkey roaster. I kept trying to figure out how to rest my briskets for 12 hours at 150 degrees. Great solution!
Just keep it on the rack so it’s not sitting on the bottom of hot roaster, I should have made that more clear in vid. Thanks for watching!
Chef John????
I wish! Lol
@@outnumberedbbq your cadence is so similar!!! REALLY nice brisket. cant wait to get my workhorse.... in feb.... of 2023 lol
@@GettingAids1997 thanks! You’ll love it!
Do u add water in the turkey roaster for some humidity?
No. I’ve tried that before and got too steamy.
@@outnumberedbbq thanks man
Great tip on the turkey roaster rest. Thanks for doing this.
Looks like you watched the bbqrat and Jirby videos
🙄
Smoked beef tallow instead of butter
I just got my 1969 and cooked my first brisket on it and had an odd experience. I cooked between 225-250 on the tel-tru thermometers at the 3 hour mark I checked the brisket and it was already darker than usual. I didnt think too much about it since its a new offset and continued cooking at the same temps. It turns out the tel-trus are pointless on this pit. This cook ended up to be 9 hours, no wrap, on a 16lbs brisket and the bottom is burnt. Its very clear it cooked way hotter than 225-250. 9 hours on a 16lbs brisket at 225-250 no wrap is not possible, should be 14-16 hour cook IMO. I decided to do some testing and used my thema pro digital thermometer and it reads 60-75 degreas hotter than the tel-trus in the pit with the same placement. So I tested the therma pro and tel-trus in boiling water and they where all the same temp. At this point I have no clue what to do since I have no way to guage the actual temp when cooking. If Anyone has any suggestions,.I'm all ears, I'm kinda discouraged with this pit at this point.
@@dj_exec your observations are correct, the door thermometers are not very accurate. I’d get a digital wired thermometer and place it on the grate near the meat and only use the door temps as a rough guide. Was the stack damper full open or partially closed? leaving the stack damper full open creates a hot spot in the middle 1/3 of the grate which could explain the toasted bottom. Try closing stack halfway and put brisket on the side closest to the stack. I’m sure once you dial it in, you will love this smoker.
@@outnumberedbbq i had the stack about 70% open but cooked with the firebox door open. I did place the brisket dead center because it seemed like the hot spot was towards the stack. Thanks for your suggestions, I'll try them on the next cook.
Burnt 😂
Wow great job 😋😋😋