This! I know what I'll be doing for Christmas. Great video. A while back I was at a BBQ and they served the absolute best brisket I've ever had. I mentioned it to one of the guests and she tracked down the grill master. She came back and said low low low and slow slow slow..24 hours. Seing your video convinced me this is the way to go.
That’s what I have been waiting for! I want to smoke at a low temp for 12 to 18 hours! I have been smoking at 210 for 8 hours and not gotten the tenderness I wanted! Thank you!
Hahaha, I hope you are on the good list! I thought making videos was going to be my journal for later reference, but I am blown away by how useful the Journal has become.
Hopefully it helps with your decision on your brisket this weekend, you can always throw it in the oven at 200F after you get some smoke on it and just let it keep going low and slow.
All my god, this is exactly experience that I was planning to do this weekend just to try it out. The fact that you did it already has just increased my confidence of success from 60% to 100%.
@@jm71182this is the way I always do the brisket now. My schedule is not 24hrs, but more like 20hrs on smoker and then 1hr-2hr on a cooler. So I prep the meat around 7pm and get it on the smoker by 8pm without wrapping and with a container with water inside the smoker. I let it cook over night and by 1pm on the next day, I wrap it and keep it on the smoker until 4pm and then put it on a cooler for 1-2hrs before serving. I don’t worry too much about wrapping it well at all.
Awesome video. Thanks for sharing. Great analysis. I stopped using the pellet for briskets because of the no smoke taste. I have a Rec Tec pellet grill. I put a big Costco brisket in the Rec Tec last night at 8:30 PM. Pulled it at 6:30 AM this morning. It's looking fantastic. Bark is sensational. The brisket was measuring in the range of med 140s and low 150s degrees. The flat was already probe tender. I wrapped it in butcher paper and put it the convection oven at 200 degrees. Hoping it will be ready by dinner time tonight. I may just let it sit for an hour open after it's 'probe ready'. I'm thinking it will drop pretty fast in temp. You're so right about set it and forget it as a major plus. Thanks again. :)
I cooked a brisket this last Memorial Day, it was 18lbs full packer and about 12lbs after trimming, I started smoking at 3am 225 and didn’t wrap it until 1pm to get a super nice and well set bark, then I wrapped tightly with butcher paper(before I laid the brisket down I added some beef consume and beef tallow) then cooked at 250 until 9pm and pulled it at 200, it was absolutely delicious, I before it rested I cut off the point and cubed it for burnt ends which is the one food I’d die for hahaha, went much longer then I anticipated but I’ve learned with brisket if you are cooking for other folks to make it the day before and just reheat it as you really can’t truly predict how it’s going to cook, sometimes it just varies by minutes or hours in this case
Perfect video/tutorial, and came at the right time. Going to do something like this tonight (I usually cook til 160oF then wrap until I hit 203 or so then let sit in a cooler). This is going to be my first long cook, and looking forward to it!
Awesome cook on the brisket and the explanation behind different temps Kevin! Perfect slice through, juicy as anything and tender but not falling apart. I got the journals! Thanks so much brother! Hope y’all are doing well and having a great holidays!
This is a very good experiment!! I have often wondered something similar, but was afraid the longer cook time would dry the meat out. It looked incredibly juicy and tender. The science in this is similar to sous vide, in that longer times, and lower temps continue to break down the collagens and fat. EXCEPT......we still get the smoke and the bark. I applaud this test!!!
Heyo Kevin!....you live by your Channel Name Comparison Cooking. You did an awesome 👌 job. Thanks for sharing 👍. Take care, stay safe and HAPPY HOLS to you and your family. Cheers!
I did a grass fed brisket the other day on my pitboss 1150 pro series I cooked it at 200-225 for 18hrs it came out amazing!! If you have not tried the chupacabras brisket magic rub yet please add it to your list lol
Wow it takes a lot of prep for this thing. I imagine that is how you get the best result. Didn't know that low and slow could let you get away with a lower temp. I was thinking you shouldn't be under 200, but that makes sense. Thanks for the great tip.
@@ComparisonCooking I think I need to order myself a Traeger it is hard to copy recipes from Texas when you live in Norway due to climate I guess this one would be the one that gives me the best results and I'm just a hobby based pitmaster with some basic skills :)
Fat wasn’t rendered at all, looks dry, trim and seasoning were off but i don’t like pellet grills so idk if it was that. Offsets is all i work on, and that brisket would’ve been wrapped up as a fail here in Tx. Still managed tho props to u
Offset is a much better brisket. Not as dry as the camera has it looking, but it was a choice. Overall a fun interesting experiment, but I do prefer my 275F offset briskets much better.
Nice looking brisket Kevin! Running that temp is almost like Sous Vide with smoke! LOL As you were going through the process, I kept thinking this had to be a prime brisket! The only kind I buy anymore. I did not film it, but just made pastrami from a prime brisket, turned out great! Merry Christmas! Cheers!
Did I miss it or did you not say the weight of the brisket? I bought a Costco Prime for to smoke on my Masterbuilt Gravity Fed for Christmas. Just trying to guestimate cook time.
I rarely use a watering pan, but if your smoker runs hot and food is drying out then go for it. Normally in a regular cook you are shooting for 202 for probe tender. But when it’s a really long cook you don’t need it to hit the 200F for probe tender. If you are running hot and it’s cooking fast, you might have to get it to 210 for probe tender.
Ohhhh good point, I didn’t even throw a probe into it until the 16 hour mark, so i didn’t even track that this time around. At the 8 hour mark when I wrapped, it had the external look of the 150Fs
Question! If the brisket is done way early and it was to get cold or maybe refrigerated, can you reheat in the oven without ruining it? Asking for a friend lol.
Absolutely, the best way is with a sous vide. You can also lightly tinfoiled throw it from the fridge to oven 200F-225F, add a little beef broth at the base. Turns out great! Thanks for watching.
Damn that looks so good! I'm cooking this recipe tonight for tomorrow! My Traeger is an older one and the lowest setting is 180...do you think I should set it on that or the smoke setting that fluctuates?
I'm a noob, maybe not even that.... Talking about how some parts were much lower in temp but still like butter why probing it. Just curious if it has lost enough moister that with less moister it wouldn't retain heat as well but definitely cooked...?
Question: How do you feel about the “snake method” when slow cooking on a grill like a Weber? I’ve heard good stuff about it, but my dad always was told me that you should never cook meat over any fresh or black charcoal in your grill. The snake method is just an example I know of that utilizes having black charcoal in the pit. I’ve heard there can be toxins or that cooking over black charcoal will ruin the flavor of your meat. I can’t seem to find any evidence of this(although I haven’t looked too hard) or atleast, no one has made videos about cooking with black charcoal in the pit in regards to the safety of it. I’ve avoided adding black charcoal to already white/red charcoal when cooking and have struggled with maintaining temperature on the grill. Please some expertise would be helpful!
We must be friends because this is what I think about all the time. I have done the snake method and it worked really well, didn't produce any chemical taste for me. I agree, the same people that yell at you to use the red hot charcoal embers, are the same ones that tell you do use the snake method! Very confusing, i'll talk with some charcoal companies and see what they say. My guess is, when you have a charcoal chimney and you are starting up your coals, it produces a lot of bad smoke all at once when a lot of charcoal is getting lit. With the snake method, that slow catching burn isn't producing the amount bad smoke/potential toxins to really affect your food. The problem is this is food/bbq, so you can ask 5 people and get six different answers. I do add charcoal into my firebox during my offset cooks. The key is to put them in sporadically over the other hot coals, so they catch quicker producing less smoldering smoke. When you dump the bag in and its suffocating the existing fire with dust from the bag, that's when you produce a lot of bad smoke. Hope that helps, Merry Christmas!
@@ComparisonCooking thanks so much for replying! I appreciate that you’re going to the extent to talk to some companies about this. Perhaps this would make a great video? Certainly, no one on TH-cam has covered this topic. I’d love to see it. Merry Christmas!
Great video. Question: My Traeger has temperature settings for “smoke”, 225 , 250 , 275 ...thru 400. On the smoke setting, the temperatures typically fluctuate between 190 - 210. Using your method, I’m assuming I should set it on “smoke” for the entire duration of the cook. Correct? Also, did you you cook the brisket fat side up or down?
The fat is juicy, but the meat is clearly dry (minus the fat juices running down it). This is what happens when you sweat it like you did, and why it's not a good method. You're basically making beef jerky. Yeah, it looks juicy because you have a massive layer of fat, but the meat is dry as shit. About 16 hours is the max time before you start sweating out juices and just wasting time, flavor, and pellets. 225 for 8 hours, then wrap and 250 for the last 8, and it'll be tender and still juicy everytime and be at the magic 203 probe tender. Why burn through pellets just for the sake of it to say it's still tender? 🤷🏼♂️
The BBQ Journal: www.amazon.com/dp/B08M83XGSW?ref=ppx_pop_mob_ap_share
responded
Doing mine now at 180 for two briskets (one big brisket cut in half) do I wrap it in butcher paper at 10 hours or 8
This! I know what I'll be doing for Christmas. Great video. A while back I was at a BBQ and they served the absolute best brisket I've ever had. I mentioned it to one of the guests and she tracked down the grill master. She came back and said low low low and slow slow slow..24 hours. Seing your video convinced me this is the way to go.
That’s what I have been waiting for! I want to smoke at a low temp for 12 to 18 hours! I have been smoking at 210 for 8 hours and not gotten the tenderness I wanted! Thank you!
Glad I could help, keep us posted on how it turns out!
Delicious looking brisket. What a fun experiment with 24 hour smoke.
Yes it was! I was surprised with the results, worried it was going to dry out.
Awesome video. I was waiting for you to promote the bbq journal. I have a feeling I'm going to find one in my stocking Christmas morning.
Hahaha, I hope you are on the good list! I thought making videos was going to be my journal for later reference, but I am blown away by how useful the Journal has become.
LoL I thought I didn’t watch this one before... I totally did but it was so worth watching again!
I thought you had watched it when you said that, haha!
Just getting into barbecue I have your log book absolutely love it awesome keep up the good work!
Awesome! Thank you! Let me know if there are any recipes you want me to try.
I did this for Easter and now I just started another one now for Wednesday. Thanks for sharing. It is definitely a 10 rating.
It’s so good! Really brings out the peak brisket experience, fat is like candy on it!
Getting ready for Easter 2024 right now!!
They way those juices flowed out of that brisket was life!
Lol, it was pretty epic!
Great video. That brisket looked amazing.
Hopefully it helps with your decision on your brisket this weekend, you can always throw it in the oven at 200F after you get some smoke on it and just let it keep going low and slow.
Epic video! 9:24 that was for sure the money shot! Guess I got to try out real LOW and slow. Cheers bro!
Thanks bro, I wanted to play around with the angle of the slice on this one, I think it paid off!
All my god, this is exactly experience that I was planning to do this weekend just to try it out. The fact that you did it already has just increased my confidence of success from 60% to 100%.
I’m pumped to do this again, and pumped for you! it was so Freakin good! Keep me posted on how you make out.
did u end up doing this and if so at what point did you wrap it in foil?
@@jm71182this is the way I always do the brisket now. My schedule is not 24hrs, but more like 20hrs on smoker and then 1hr-2hr on a cooler.
So I prep the meat around 7pm and get it on the smoker by 8pm without wrapping and with a container with water inside the smoker. I let it cook over night and by 1pm on the next day, I wrap it and keep it on the smoker until 4pm and then put it on a cooler for 1-2hrs before serving. I don’t worry too much about wrapping it well at all.
That cutting session....pure delight! I could taste it!
That was a funny angle, I’ll have to stick with that! Thanks for watching!
Awesome video. I am currently trying it right now. I’m about 4 hours in.
Oh that's awesome, keep me posted on how it turns out.
Awesome video. Thanks for sharing. Great analysis. I stopped using the pellet for briskets because of the no smoke taste. I have a Rec Tec pellet grill. I put a big Costco brisket in the Rec Tec last night at 8:30 PM. Pulled it at 6:30 AM this morning. It's looking fantastic. Bark is sensational. The brisket was measuring in the range of med 140s and low 150s degrees. The flat was already probe tender. I wrapped it in butcher paper and put it the convection oven at 200 degrees. Hoping it will be ready by dinner time tonight. I may just let it sit for an hour open after it's 'probe ready'. I'm thinking it will drop pretty fast in temp. You're so right about set it and forget it as a major plus. Thanks again. :)
Oh man, now you are making me want brisket 🤤🤤. Those Rex Tec are pretty sweet, let me know how it taste!
The Traeger is a great smoker. nice tutorial man. happy New Year
Happy new year! Yeah its really growing on me again as a good smoker!
Man when you split that Brisket and started slicing. WOW. What a camera angle. AWESOME BRISKET COOK. I hope this cook does you well. Merry Christmas.
Thanks Tommy, yeah i was playing around with the settings trying to get something different, really worked out!
Awesome video. Brisket looked so good.
Thank you Pedro, its on the short list for our vaccine get together!
I cooked a brisket this last Memorial Day, it was 18lbs full packer and about 12lbs after trimming, I started smoking at 3am 225 and didn’t wrap it until 1pm to get a super nice and well set bark, then I wrapped tightly with butcher paper(before I laid the brisket down I added some beef consume and beef tallow) then cooked at 250 until 9pm and pulled it at 200, it was absolutely delicious, I before it rested I cut off the point and cubed it for burnt ends which is the one food I’d die for hahaha, went much longer then I anticipated but I’ve learned with brisket if you are cooking for other folks to make it the day before and just reheat it as you really can’t truly predict how it’s going to cook, sometimes it just varies by minutes or hours in this case
Perfect video/tutorial, and came at the right time. Going to do something like this tonight (I usually cook til 160oF then wrap until I hit 203 or so then let sit in a cooler). This is going to be my first long cook, and looking forward to it!
How did it turn out?
@@ComparisonCooking Really well. Next time, less rub, but it did lead to a nice chili two days afterwards. And we got a lot of mileage out of that!
Awesome trial Kevin looks like it turned out really good and hopefully I can try that technique as it rendered perfectly!
This thing was a beast of a meal, so freakin good!
Great video…that 3M Command hook drove me crazy
?? Sorry I’m not sure what you are referencing?
Glad you enjoyed the video though!
Awesome cook on the brisket and the explanation behind different temps Kevin! Perfect slice through, juicy as anything and tender but not falling apart. I got the journals! Thanks so much brother! Hope y’all are doing well and having a great holidays!
Sweet, glad you got them bro! Have a great holiday!
This is a very good experiment!! I have often wondered something similar, but was afraid the longer cook time would dry the meat out. It looked incredibly juicy and tender.
The science in this is similar to sous vide, in that longer times, and lower temps continue to break down the collagens and fat. EXCEPT......we still get the smoke and the bark. I applaud this test!!!
Thank you Roger, always happy to see you comment on my videos, I know I did well with the video then!
You always do well on your videos sir! Thanks for the kind reply!
Looks perfect !! I plan on doing this on Christmas Eve 🤞🏼🤞🏼
Christmas day is going to be a good one!
Thank you. This was very helpful. How big was the brisket (lbs)?
Heyo Kevin!....you live by your Channel Name Comparison Cooking. You did an awesome 👌 job. Thanks for sharing 👍. Take care, stay safe and HAPPY HOLS to you and your family. Cheers!
Thanks! You too! Happy Holidays Stephen!
Man incould go for a nice sandwich right now . Brisket looked fantastic.
Leftover brisket sandwiches have been a hit in the house, thanks for watching!
I did a grass fed brisket the other day on my pitboss 1150 pro series I cooked it at 200-225 for 18hrs it came out amazing!! If you have not tried the chupacabras brisket magic rub yet please add it to your list lol
Thanks for the heads up, sounds delicious!
Wow it takes a lot of prep for this thing. I imagine that is how you get the best result. Didn't know that low and slow could let you get away with a lower temp. I was thinking you shouldn't be under 200, but that makes sense. Thanks for the great tip.
The bbq brisket hard core are probably going to be upset with me on revealing this secret, but damn it was good!
Awesome vid thank you, i'm going to try my first brisket next week. Did you wrap it after you took it off or before?
Thank you! Before.
How did your brisket turn out?
Thanks For A Great Channel!!
Glad you enjoy it!
Looks awesome!! Great job.
Thank you! It was pretty epic!
Great info to know, thank you for sharing!!
Glad it was helpful!
24 hours is a true patience test! But damn those results look awesome!
OMG, it took every ounce of my will not to pull it and start eating it earlier!
Love the vid mate
Thank you!
looks very impressive!!
Thank you! Cheers!
Man I just did one of these and it was a task (video coming soon). Enjoyed watching
I shot the video of cooking only the one day, then 3 days later did the walk through. It is a big to do making brisket and recording it!
it looks fantastic
It was really really good!
@@ComparisonCooking I think I need to order myself a Traeger it is hard to copy recipes from Texas when you live in Norway due to climate I guess this one would be the one that gives me the best results and I'm just a hobby based pitmaster with some basic skills :)
Dang dude I’m sorry it took me so long to get to watch this video but dang that Brisket looked amazing!
It was pretty amazing, kinda of mad I didn’t do this earlier!
Making me drool over here lol. So tender and juicy
I think you need to do a Kamado Joe version!
I'm about to do this exact thing this afternoon to be ready for a big men's night Monday Night football gathering.
Let's see how this goes!
How did you like it?
Fat wasn’t rendered at all, looks dry, trim and seasoning were off but i don’t like pellet grills so idk if it was that. Offsets is all i work on, and that brisket would’ve been wrapped up as a fail here in Tx. Still managed tho props to u
Offset is a much better brisket. Not as dry as the camera has it looking, but it was a choice. Overall a fun interesting experiment, but I do prefer my 275F offset briskets much better.
Nice looking brisket Kevin! Running that temp is almost like Sous Vide with smoke! LOL As you were going through the process, I kept thinking this had to be a prime brisket! The only kind I buy anymore. I did not film it, but just made pastrami from a prime brisket, turned out great! Merry Christmas! Cheers!
Merry Christmas Craig, it was so good, I might be prime from here on out!
Hello! Your presentation looks very tasty
- thank you for the recipe, best regards :)/2/
Thank you so much 🙂
Did I miss it or did you not say the weight of the brisket? I bought a Costco Prime for to smoke on my Masterbuilt Gravity Fed for Christmas. Just trying to guestimate cook time.
Most my briskets are between 13-15 pounds. The costco are typically 17-20bs, soooo good!
New to smoking. So you cook this at 195 until probe tender? Did you wrap it? I think you used a water pan? Thanks in advance
I rarely use a watering pan, but if your smoker runs hot and food is drying out then go for it. Normally in a regular cook you are shooting for 202 for probe tender. But when it’s a really long cook you don’t need it to hit the 200F for probe tender. If you are running hot and it’s cooking fast, you might have to get it to 210 for probe tender.
@@ComparisonCooking Thank you so much! Helps a ton!
Nice Kevin.... with the below 200 degree temperatures did you get a time frame for the brisket to get out the danger zone? ( 40 to 140 degree )
Ohhhh good point, I didn’t even throw a probe into it until the 16 hour mark, so i didn’t even track that this time around. At the 8 hour mark when I wrapped, it had the external look of the 150Fs
I’m doing mine now two brisket pieces (one big one cut in half) at 180 should I wrap it with butcher paper at 8 hours or 10??
Wrap when the bark is nice and set, your rub isn’t able to be pulled off. Sometimes that’s 8 hours others times it’s 10
@@ComparisonCooking thanks boss great job on the brisket pumped for mine hope it turns out half as good as yours
So you smoked 2 to 12 then wrapped till probe tender? I want to make sure i got that right?
That's correct, the bark had set properly on it, so it was time to wrap!
After how many hours did it take before you wrapped it
Question! If the brisket is done way early and it was to get cold or maybe refrigerated, can you reheat in the oven without ruining it? Asking for a friend lol.
Absolutely, the best way is with a sous vide. You can also lightly tinfoiled throw it from the fridge to oven 200F-225F, add a little beef broth at the base. Turns out great! Thanks for watching.
@@ComparisonCooking thanks.
How many lbs of pellets did you burn per hour at that temp
Damn that looks so good! I'm cooking this recipe tonight for tomorrow! My Traeger is an older one and the lowest setting is 180...do you think I should set it on that or the smoke setting that fluctuates?
I would go 180, in the morning check the temp to see if you need to go to 200, depending on when you are eating. Thank you and good luck!
Can I do this for a 7 pound brisket?
Yes, but it will probably be done a little earlier
I'm a noob, maybe not even that.... Talking about how some parts were much lower in temp but still like butter why probing it. Just curious if it has lost enough moister that with less moister it wouldn't retain heat as well but definitely cooked...?
low and slow baby
You know it!
Awesome video. One thing I may have missed did you wrap during the cook?
Great experiment
Yes I did, right at the 8 hour mark before I went to bed.
How many lbs was the brisket? I'm planning on doing this for a bday party.
That one was around 13lbs untrimmed.
Question: How do you feel about the “snake method” when slow cooking on a grill like a Weber? I’ve heard good stuff about it, but my dad always was told me that you should never cook meat over any fresh or black charcoal in your grill. The snake method is just an example I know of that utilizes having black charcoal in the pit.
I’ve heard there can be toxins or that cooking over black charcoal will ruin the flavor of your meat. I can’t seem to find any evidence of this(although I haven’t looked too hard) or atleast, no one has made videos about cooking with black charcoal in the pit in regards to the safety of it.
I’ve avoided adding black charcoal to already white/red charcoal when cooking and have struggled with maintaining temperature on the grill. Please some expertise would be helpful!
We must be friends because this is what I think about all the time. I have done the snake method and it worked really well, didn't produce any chemical taste for me.
I agree, the same people that yell at you to use the red hot charcoal embers, are the same ones that tell you do use the snake method! Very confusing, i'll talk with some charcoal companies and see what they say. My guess is, when you have a charcoal chimney and you are starting up your coals, it produces a lot of bad smoke all at once when a lot of charcoal is getting lit. With the snake method, that slow catching burn isn't producing the amount bad smoke/potential toxins to really affect your food.
The problem is this is food/bbq, so you can ask 5 people and get six different answers.
I do add charcoal into my firebox during my offset cooks. The key is to put them in sporadically over the other hot coals, so they catch quicker producing less smoldering smoke. When you dump the bag in and its suffocating the existing fire with dust from the bag, that's when you produce a lot of bad smoke.
Hope that helps, Merry Christmas!
@@ComparisonCooking thanks so much for replying! I appreciate that you’re going to the extent to talk to some companies about this. Perhaps this would make a great video? Certainly, no one on TH-cam has covered this topic. I’d love to see it. Merry Christmas!
Anybody tried fat side up on a traeger on smoke setting for 20+ hours?
not that I know of, but if I were to do that, I would move it away from the center middle rack. Maybe go second rack off to the side.
Great video. Question: My Traeger has temperature settings for “smoke”, 225 , 250 , 275 ...thru 400. On the smoke setting, the temperatures typically fluctuate between 190 - 210. Using your method, I’m assuming I should set it on “smoke” for the entire duration of the cook. Correct?
Also, did you you cook the brisket fat side up or down?
Yes I would go fat side down and Smoke setting. Ohhh it’s going to be good!
That honestly looks dry. Definitely tender, probably tastes great. But it's dry.
It looks more dry on camera than it actually was. It was good, but I haven't done one like that since, might as well get it cooked at 275, less time.
8:20 briskussy
Hahaha
Hurts me me when you push all that juice out for camera affect 😢
Cool
The fat is juicy, but the meat is clearly dry (minus the fat juices running down it). This is what happens when you sweat it like you did, and why it's not a good method. You're basically making beef jerky. Yeah, it looks juicy because you have a massive layer of fat, but the meat is dry as shit. About 16 hours is the max time before you start sweating out juices and just wasting time, flavor, and pellets. 225 for 8 hours, then wrap and 250 for the last 8, and it'll be tender and still juicy everytime and be at the magic 203 probe tender. Why burn through pellets just for the sake of it to say it's still tender? 🤷🏼♂️
Brisket was perfect, you should give it a try 👍
"Pellet-smoking" isn't smoking. Use wood like a grown man....smh. You drive a Prius, bro?