Was actually wondering how I was going to do my grandfather's bday supper on Sunday. Couldn't have asked for a better time to post something like this. Thanks man! Greatly appreciated just doing chicken and ribs but will help for future cooks!
Can you do an in depth Resting breakdown? How long, Options, Wrap types, spray, warming oven etc? I feel like you touch on some of these in a lot of your videos but having your complete thoughts for different meats would be wonderful. Great vids as always!
definitely feel there's more science to be learned on this subject of juggling multiple items for a party and utilizing warming ovens to serve bbq that tastes like it just left the smoker and rested properly. i had it wrong thinking you just start everything and put things in warming ovens at 150F as they finish to be reheated later for serving. thanks for the video and hope you have more soon.
Thanks for the video Jeremy! It always seems like 2-3 hour rest times get recommended for briskets when you look at online forums. I'm glad to see that isn't a hard and fast rule. Next big bbq we host might actually involve me getting a little sleep!
Great video as always, Jeremy. Resting tends to be underrated and overlooked. I’m no pro, but my best briskets have had the opportunity to rest for at least 6 hours. Also, for brisket, I’ve been able to get away with smoking in the evening for several hours until it’s ready to wrap, then toss in the oven overnight. I keep my temp alarm by my bed so that I can get some sleep without worrying about it being overcooked.
Great video once more Jeremy! In my case I like to have everything ready 2 hours before the agreed delivery time. It gives me just enough time to solve anything that might come along the way. I appreciate a lot all the info you share!
I wish this video came out before I cooked my first brisket! My WSM went way too hot and a 20b brisket finished 9 hours early. I put it in the oven to hold for 8 hrs and it dried out my flat. I should have just rested it until it was time to eat! Thanks for the info!
I definitely like this. Also maybe go more in depth on resting your meat “too hot”. Maybe it’s an issue for warming ovens but I don’t know that I’ve ever rested anything too hot, because I use a shitty cooler for $20. Didn’t even know you could rest it at too high a temp. Maybe I have been all along and didn’t know it
He mentioned in one of his brisket videos he went to Texas and spent some time with pitmasters, and they mostly talked to him about resting meat. So it must be an Integral part of smoking, but there's not very much info regarding it there.
Thank you so much, so informative and you do these videos in a way that makes it so easy for me to digest! A complete novice but so enthusiastic about bbq!!
great great topic that i have been dying to hear!!!! this is valuable information for us aspiring pop ups and events sellers. you need to do a video on how to have a successful pop up.. Again food planning for bigger crowds is going to be well received info
Super helpful on this one! Just got a new and much bigger smoker and with my son graduating, I would like to "cater" it myself. with a lower/covid style guest list, this should really help. Thanks again!
Thanks! It always boils down to math. Here's a question that is in line with this topic, but different. I am seriously considering starting to sell BBQ at big events - basically street vending, like Mardi Gras, Oktoberfest, etc. With this, I will need the meat to all be ready at the start of the event, so this video explains that. But, how do we hold the meat to be sliced and served on demand throughout the day while on a BBQ trailer? Thanks, Jeremy! I really enjoy your videos.
Hi Jeremy, I love your channel. I've always thought brisket was a so-so meal until a buddy of mine who owns a BBQ business in Dallas brought one of his briskets over for Super Bowl Sunday. It was amazing compared to anything you could buy anywhere. Sooo, we just moved to Florida and now I MUST learn to BBQ to get it right. Here in Florida you can get an Old Country smoker at Academy or Buc-Ees. From what I've seen everywhere, all they seem to have anymore is the Pecos smoker. Even on-line said the Brazos was out of stock. I gave up on ever finding a Brazos and headed to the Academy near our house to get a Pecos. Unfortunately not one of the three they had there had doors that shut properly, so I passed figuring the new Buc-Ees in St Augustine has about 20 of them our front and one would have to be good to go. We dropped our son in law at the Jacksonville airport to head back to Dallas (he helped us move) and I remembered there was another Academy in north Jacksonville. We stopped in to check if they had one Pecos that had doors that shut correctly when low and behold, there was a Brazos right there in the store. Add to that, they gave me a 10% off military discount!! So me a four other Academy guys got it loaded into the truck and home it went for about $970 out the door. Since purchasing the smoker I've done a few cooks and they have all been better than anything at a chain BBQ. Two weekends ago we had some of my old Army buds over for a house warming and I did a brisket, ribs, shrimp, bacon mac-n-cheese and corn on the cob buttered up with chili tajin. Everything was a hit! Thanks for the inspiration and keep it going!!
Have you ever start about doing a video on catering, how to price, potion size , how much food to buy and anything that goes with being a successful caterer?
I usually do. I set my alarm in increments of 30 to 40 minutes (depending on how the pits running that night). It’s sporadic sleep, but sleep nevertheless. Just make sure you hear your alarm 😉
This is what traegers and ovens are for. I have done overnight cooks and slept at 45 minute intervals, but I always worry about fires. I don't own a traeger. Jeremy's suggestion will get you there. You can smoke 5-6 hours and transfer to an oven and get finished Temps while sleeping, and then rest the meat before serving. Yes, that's "cheating," but yes that's what a lot of folks do.
@@misinformationwithrandy I think that works great if you have only a couple of things that will fit in the oven. But if you cook on a big offset and have 5 briskets, 5 butts, etc., you won’t be able to use an oven or even a pellet smoker.
Jeremy, thanks for the great content! I am thinking a lot about resting the meat, and I don’t have an oven capable of going lower than 170, but I do have a sous vide circulator. I wonder if a brisket would rest well if I pack it and let it be at around 145-150 for 8-12 hrs, as you suggested. Thoughts?
It's definitely true. Any time I do BBQ for people(lots of brisket, pork belly burnt ends, etc), they're always amazed by it, even if I personally feel like "it could have been better".
Love your stuff. Can you do an example of resting a brisket please? If you put it in a cooler, how cool does it get after 8 hours? Surely it's stone cold???
I can't speak specifically on brisket, but in my experience I've wrapped a pork butt in foil and a towel and placed in a good cooler for a lengthy rest. About 8 hrs later and it was barely cool enough to touch with bare hands.
Hey Jeremy! Could you do a video on using the offset smoker on a combo grill? For example, the Texas Trio by Char Griller, or the Oklahoma Joe combo grill. The cooking chamber is smaller than a typical backyard offset, and the firebox is full-sized. So I imagine you should use less fuel and really have to monitor temp carefully. I would love to see your demonstration on smoking on one of those offsets. Thanks man! I’m new to bbqing/smoking and your videos help so much. Keep it up! 💪🏽
This was a great explanation and I’ve always wondered how the timing is done! Can you rest for to long? Serving temperature is above 140? If it drops below that and you need to heat it back up, should your cooker still be at bbq temperatures, 225-275, or can you run it hotter. Thanks
Do you ever use different types of smokers like a kettle or barrel smoker. Or is it just that absolute beast behind you? Would be good to see some cooks on a more hometype smoker? Love your channel BTW!
Hey Jeremy I love your videos and have watched over 2 dozen. I'm curious because I've killed a few briskets during the rest and hold... do you ever change or open your butcher paper during the process? To vent during the rest or stop it from losing too much bark during the hold. What's your game plan for this?
Hi Jeremy in my country people like heavily smoked meat do you have some advice about that? Wood i can use is cheery , beechwood and oak and other fruits
Really wanna start doing some of the longer cooks the day before especially brisket and pork butt, is there a rest time thats just "too long"? Can you give some insight on storeing/ reheating the next day if Ive exceeded the 8-12 "rest time"
Hi máster. QQ. where fo you put the probe to measure the internal temp for the whole brisket?? Sometimes I get 165F AND some other parts give me much lower or higer values. Thank you so mich
going be doing a pork butt and short ribs next week for easter. i was planning on getting the weber running for 6am to have it all cooked and rested for 5/6pm. would you say i should cook it on the saturday and let it rest over night?
Do you cool your briskets down to a specific temperature at room or ambient temperature before putting them in a warming oven or cooler? I've recently begun to rest mine on the counter top until the IT is around 165 before holding at 145, then reheating before heating. I've found the carry over from a hot brisket into a cooler tends to keep the meat cooking....moreso when there's more than. one in there. I would love to hear your thoughts on this.
I always let briskets cool until they drop to 165-180. At that point I hold them in a warming oven or a cooler. I have an upcoming video on testing protocols where I address this. If you go straight into a cooler when the brisket is 203, it will get mushy.
Correct. You put them meat side down. Where the bones are on top. Once you cook them like that for 2 hours or so. When you unwrap for the last hour you flip them back over to the way you originally had them (meat side up). Sauce them for the last hour or so and that’s it.
Can you explain how you rest meat and for how long? I noticed in another video you rewrapped a brisket with tallow to let it rest. Can you explain the advantage of that and where you let your meat rest?
I would love to see you do a side by side comparison between angus vs holstein. It would be interesting to see how they compare to each other. Beefy firm, vs creamy soft.
I've not done many briskets, but I've rested pork butts overnight in a cooler and they turned out great. Just keep a probe in that will wake you up if the temp gets down to 140 and throw it in the oven at the lowest setting if it does.
@@Metal_Auditor I've never let pork butts rest for so long! Mostly I let it rest 1-2 hours. Have you been able to notice difference (1 hour rest vs overnight resting)?
How long can I realistically rest a brisket in a Cambro hotbox? Do I let it come down in temp a little before placing in the Cambro? I would assume placing straight into the Cambro would create mush for any rest longer than a few hours?
most electric ovens will hold at 90C/140F which will keep food for hours. Our commercial electric holds at 60C and our pie warmer is superb for holding at food safe temps.
5 mins is not enough. This subject matter deserves more time. Also no one has done a video about wood consumption.. also important and often overlooked
So I have an insulated electric smoker that I guess I can use as a warmer. So I guess I can take the brisket off my stick burner and rest for 8 to 12 hrs at 140 degrees in the electric smoker?
I either am cooking all night or everything is resting and I just shut the fire down. I have on occasion tried to catch some naps while doing an overnight cook. After the meat is wrapped, you can add a nice big split which can burn for a long time without giving you temp spikes so you can catch a 45 minute nap
Pulling briskets at 200-205 and then getting them to cool and then hold in a ice chest at 140-160 to rest isn't easy especially if you have a lot of hot briskets. Jeremy, do you ever pull them, chill them and then keep them in the fridge and then re-heat the next day?
@@marineinneed sorry for the late reply, I don't seem to get notifications till days later. It went great! Cooked 100 lbs of pork butt for a wedding. I put them on at midnight on Friday and pulled them off around 3. Rested 4 hours and ate them at 7, I just had to make sure not to drink too much beer so I could keep my head in the game 😆Everyone seemed to like it!
@@0425549345 I cook for get togethers pretty frequently but it's only been for like 30 people before. I have a general idea of timing but I didn't know if adding more meat meant it would take longer. When in doubt, you can always start early and rest longer. It also was all the same meat so it wasn't too complicated
I use the vinegar because I think it works well to soften up the exterior. Also the acetic acid in vinegar has a higher boiling point than water, so there is extended cooling on the surface.
Right on thank you. I love how informative your videos are. I have watched your how to smoke brisket video 100 times while I was cooking my first brisket last weekend.
So a long story short it took 16 hours and I got a cheap offset for christmas. The flavor was good, it was juicy but I didnt get it tender enough. I was trying to keep the temp between 230 and 260 but it was cold and I lost control of the fire a couple times. I had it on the fire at 5 am and cut around 930 but only let it rest 45 bc of how late it was. I'm gonna try to go a little hotter and start earlier lol
In your opinion, what’s the best salt and pepper ratio? Kosher salt, cracked black pepper? What about garlic? If adding garlic, what’s that ratio? Thanks a million. So many opinions out there but usually there’s a scientific explanation that’s best.
If you have a big marine cooler and fill it with 10 or 12 briskets, you can use a cooler for that long. If it’s just one brisket, it’s really hard for it to stay at a safe temp for that long.
Resting at 140 degrees do you mean that the temperature at the oven has to be at 140 degrees or the temperature of the brisket has to be at 140 degrees?
Does these smoker releases too much smoke was just wondering as I was about to buy around 250 gallon off site smoker Any help would be helpful, as I don’t wanna bother my people in the street….
Stir the coals, add some small splits, wait a few minutes and it usually lights. If not I remove a tallow soaked butcher paper wrap and rewrap that brisket. I take that old wrap to light a new fire. This has only been required once or twice.
is reheating recently smoked meat in an oven at like 180 degrees a bad idea? whenever i rest in a cooler for a few hours the meats always about room temp and not as hot as id like
Interesting, although I admittedly don't keep a detailed log, it always seems that pork butts take longer per pound than brisket. Maybe as I have a pellet grill for the long cooks, so cook a lot at 225°, maybe the 2 meats cook differently at 250-275°?
@@haydeecastillo4621 I do, but I have a pellet smoker. Howtobbqroght has an awesome video on over night smoking on a pellet smoker. Basically you put the smoker on a lower timp go to bed then wake up wrap and cook at a higher timp.
@@beerandbbqhobbyist6464 I've never cooked a brisket that's taken over 12 hours. The only thing I can think is are you trimming enough fat off and are you getting those temps at the actual cook level. Should never take 20 hours. BTW I'd love to get a big offset, currently running a smaller smoker. My other thought is are you getting enough convection flow through the smoker?
Yep, I’m leaving on a quarter inch of fat and I’m holding temps. Convection, I would say is good. It’s tugging on the fire and pulling through good across the grates. How long would you say yet he stack should be. Having a big pit is awesome. Faster and a better cook then on my little Home Depot smoker. Holds temps awesome. Thinking about upgrading to a semi insulated fire box though. Non insulated at the moment. Got any advice if you think it’s abetter to insulate versus leaving it alone.
I have been tricked into making two briskets and considered renting a big smoker but I couldn’t justify paying when I make no money in cooking the two. 💸
![แฉกลโกงงานวัด 2024 [ โกงมั้ยครับ ep.106 ] | DOM](http://i.ytimg.com/vi/taC5dpP3HXA/mqdefault.jpg)
Was actually wondering how I was going to do my grandfather's bday supper on Sunday. Couldn't have asked for a better time to post something like this. Thanks man! Greatly appreciated just doing chicken and ribs but will help for future cooks!
Can you do an in depth Resting breakdown? How long, Options, Wrap types, spray, warming oven etc? I feel like you touch on some of these in a lot of your videos but having your complete thoughts for different meats would be wonderful. Great vids as always!
definitely feel there's more science to be learned on this subject of juggling multiple items for a party and utilizing warming ovens to serve bbq that tastes like it just left the smoker and rested properly. i had it wrong thinking you just start everything and put things in warming ovens at 150F as they finish to be reheated later for serving. thanks for the video and hope you have more soon.
There’s a lot of great snd accurate info in here!🔥
The charcoal can type!? 🤯
@@EricsBBQAndMORE no wonder its so expensive lol
@@EricsBBQAndMORE when u gonna fire up your vids again?? Not getting any notifications 😢WTF??? Lol
@@TheRealPunisher I tried a bag once. Really dusty and sparky. At that price Kamado Joe Big Block is better.
@@GrizzAxxemann thanks for heads up mate 👍🏻
Thanks for the video Jeremy!
It always seems like 2-3 hour rest times get recommended for briskets when you look at online forums. I'm glad to see that isn't a hard and fast rule. Next big bbq we host might actually involve me getting a little sleep!
You really don´t need to focus on 2-3 hours. Even 6 hours won´t change it a bit.
Great video as always, Jeremy. Resting tends to be underrated and overlooked. I’m no pro, but my best briskets have had the opportunity to rest for at least 6 hours. Also, for brisket, I’ve been able to get away with smoking in the evening for several hours until it’s ready to wrap, then toss in the oven overnight. I keep my temp alarm by my bed so that I can get some sleep without worrying about it being overcooked.
Good info!👍
I was just searching your videos for this info as Im trying to plan out a bday party coming up... perfect timing and thanks for all the info!
👍🏻 Good luck!
👍Yes, i always start with beef and pork 30 hours before serving, exept the pork ribs. Cheers from Austria !
Great video once more Jeremy! In my case I like to have everything ready 2 hours before the agreed delivery time. It gives me just enough time to solve anything that might come along the way. I appreciate a lot all the info you share!
I wish this video came out before I cooked my first brisket! My WSM went way too hot and a 20b brisket finished 9 hours early. I put it in the oven to hold for 8 hrs and it dried out my flat. I should have just rested it until it was time to eat! Thanks for the info!
Could you make a video about resting your meat?
Perhaps an experiment, a brisket after 1 hour of rest, 3 hours and 9-12 hours?
This is a great idea!
I definitely like this. Also maybe go more in depth on resting your meat “too hot”. Maybe it’s an issue for warming ovens but I don’t know that I’ve ever rested anything too hot, because I use a shitty cooler for $20. Didn’t even know you could rest it at too high a temp. Maybe I have been all along and didn’t know it
He mentioned in one of his brisket videos he went to Texas and spent some time with pitmasters, and they mostly talked to him about resting meat. So it must be an Integral part of smoking, but there's not very much info regarding it there.
Good idea. But these brisket videos are getting expensive 😂
@@Thetugisthedrug I have a video that I filmed about resting. It should be coming out in a week or two
Really great information Jeremy! Really enjoy your videos! Cheers!
When reheating brisket, butts in the smoker - keep them wrapped or unwrap to warm up?
Thanks for the info I have a big cook coming up in july and this helps me out alot
Good luck. Whatcha cooking and for how many
Burgers sausage babyback and a pork butt for 30 to 40 people
My invite must be in snail mail 😜
Good luck brother
Thank you so much, so informative and you do these videos in a way that makes it so easy for me to digest! A complete novice but so enthusiastic about bbq!!
great great topic that i have been dying to hear!!!! this is valuable information for us aspiring pop ups and events sellers. you need to do a video on how to have a successful pop up.. Again food planning for bigger crowds is going to be well received info
What temp would you set a warming oven to in order to keep things right for 8 - 12 hours? Could you use a conventional oven to achieve this?
One of my new favorite channels and you look like you can bench over 225 lol. The final scene looks like a good shot for a bbq cookbook cover lol.
People will wait longer if alcohol is involved!
😂
They'll wait indefinitely if you knock 'em out with booze!
As usual, you're the bomb! Thanks for sharing your love and knowledge of Q.
Super helpful on this one! Just got a new and much bigger smoker and with my son graduating, I would like to "cater" it myself. with a lower/covid style guest list, this should really help. Thanks again!
I can testify that this works!
👍🏻
Let us know how it goes
Thanks! It always boils down to math. Here's a question that is in line with this topic, but different. I am seriously considering starting to sell BBQ at big events - basically street vending, like Mardi Gras, Oktoberfest, etc. With this, I will need the meat to all be ready at the start of the event, so this video explains that. But, how do we hold the meat to be sliced and served on demand throughout the day while on a BBQ trailer?
Thanks, Jeremy! I really enjoy your videos.
Hi Jeremy, I love your channel. I've always thought brisket was a so-so meal until a buddy of mine who owns a BBQ business in Dallas brought one of his briskets over for Super Bowl Sunday. It was amazing compared to anything you could buy anywhere. Sooo, we just moved to Florida and now I MUST learn to BBQ to get it right. Here in Florida you can get an Old Country smoker at Academy or Buc-Ees. From what I've seen everywhere, all they seem to have anymore is the Pecos smoker. Even on-line said the Brazos was out of stock. I gave up on ever finding a Brazos and headed to the Academy near our house to get a Pecos. Unfortunately not one of the three they had there had doors that shut properly, so I passed figuring the new Buc-Ees in St Augustine has about 20 of them our front and one would have to be good to go. We dropped our son in law at the Jacksonville airport to head back to Dallas (he helped us move) and I remembered there was another Academy in north Jacksonville. We stopped in to check if they had one Pecos that had doors that shut correctly when low and behold, there was a Brazos right there in the store. Add to that, they gave me a 10% off military discount!! So me a four other Academy guys got it loaded into the truck and home it went for about $970 out the door. Since purchasing the smoker I've done a few cooks and they have all been better than anything at a chain BBQ. Two weekends ago we had some of my old Army buds over for a house warming and I did a brisket, ribs, shrimp, bacon mac-n-cheese and corn on the cob buttered up with chili tajin. Everything was a hit!
Thanks for the inspiration and keep it going!!
Have you ever start about doing a video on catering, how to price, potion size , how much food to buy and anything that goes with being a successful caterer?
Sounds like a good game plan, Jeremy. Your skill level is way above mine. I would never try that many meats at one time. Cheers.
Thanks for doing what you do!
Awesome channel.
Thank you for the bbq information
Another great video
Perfect! Just what I needed. Oh! What about a video on overnight smoking? Can I get some sleep while getting a good smoke?
I usually do. I set my alarm in increments of 30 to 40 minutes (depending on how the pits running that night). It’s sporadic sleep, but sleep nevertheless. Just make sure you hear your alarm 😉
This is what traegers and ovens are for. I have done overnight cooks and slept at 45 minute intervals, but I always worry about fires.
I don't own a traeger.
Jeremy's suggestion will get you there. You can smoke 5-6 hours and transfer to an oven and get finished Temps while sleeping, and then rest the meat before serving.
Yes, that's "cheating," but yes that's what a lot of folks do.
@@misinformationwithrandy I think that works great if you have only a couple of things that will fit in the oven. But if you cook on a big offset and have 5 briskets, 5 butts, etc., you won’t be able to use an oven or even a pellet smoker.
@@WishingWellBBQ entirely true. That's when I set the alarm at 45 minute intervals :/ I was whooped the next day.
@@misinformationwithrandy I’m usually pretty tired, but 3 hours of spread out sleep is better than none for sure!
Hey Jeremy, if you have to refrigerate pork ribs once they hit 203-206 how would you reheat them to make sure they arent dry?
Jeremy, thanks for the great content!
I am thinking a lot about resting the meat, and I don’t have an oven capable of going lower than 170, but I do have a sous vide circulator.
I wonder if a brisket would rest well if I pack it and let it be at around 145-150 for 8-12 hrs, as you suggested.
Thoughts?
Very Informative. Thanks!!!
“If you have meat that is smoky and tender, people will forgive a lot of other sins.” - Jeremy Yoder (2021)
Love that!
@@epickleuva me too! It’s perfect and 💯 true!
😂
It's definitely true. Any time I do BBQ for people(lots of brisket, pork belly burnt ends, etc), they're always amazed by it, even if I personally feel like "it could have been better".
Love your stuff. Can you do an example of resting a brisket please? If you put it in a cooler, how cool does it get after 8 hours? Surely it's stone cold???
I can't speak specifically on brisket, but in my experience I've wrapped a pork butt in foil and a towel and placed in a good cooler for a lengthy rest. About 8 hrs later and it was barely cool enough to touch with bare hands.
Liked and subscribed. Great video brother, keep it up. Thanks for the tips.
Short, quick, informative video.
What temp is your smoker at for these times to work?
Hey Jeremy! Could you do a video on using the offset smoker on a combo grill? For example, the Texas Trio by Char Griller, or the Oklahoma Joe combo grill. The cooking chamber is smaller than a typical backyard offset, and the firebox is full-sized. So I imagine you should use less fuel and really have to monitor temp carefully. I would love to see your demonstration on smoking on one of those offsets. Thanks man! I’m new to bbqing/smoking and your videos help so much. Keep it up! 💪🏽
Your channel helps me out so much dude
Thanks. Really good info
This was a very valuable video. Thanks.
I have a vertical smoker so have you ever used ribs racks to get more ribs in the smoker and do they work good? Tips would be appreciated. Thanks.
This was a great explanation and I’ve always wondered how the timing is done! Can you rest for to long? Serving temperature is above 140? If it drops below that and you need to heat it back up, should your cooker still be at bbq temperatures, 225-275, or can you run it hotter. Thanks
Do you ever use different types of smokers like a kettle or barrel smoker. Or is it just that absolute beast behind you?
Would be good to see some cooks on a more hometype smoker?
Love your channel BTW!
I'm curious if 2 briskets will finish faster in a smaller pit or a large one like the one you have here? Love your videos
Hey Jeremy I love your videos and have watched over 2 dozen. I'm curious because I've killed a few briskets during the rest and hold... do you ever change or open your butcher paper during the process? To vent during the rest or stop it from losing too much bark during the hold. What's your game plan for this?
Hell yes! Thank you for this info!!!
Hi Jeremy in my country people like heavily smoked meat do you have some advice about that? Wood i can use is cheery , beechwood and oak and other fruits
Thanks for the info!
Great info, thanks for sharing.
Really wanna start doing some of the longer cooks the day before especially brisket and pork butt, is there a rest time thats just "too long"? Can you give some insight on storeing/ reheating the next day if Ive exceeded the 8-12 "rest time"
What type or warmer do you recommend other than a cooler?
Thank you!! Love the videos
Well, that was very helpful! Thanks a lot!
Hi máster. QQ. where fo you put the probe to measure the internal temp for the whole brisket?? Sometimes I get 165F AND some other parts give me much lower or higer values. Thank you so mich
Thank you for all the great videos!!!!!
going be doing a pork butt and short ribs next week for easter. i was planning on getting the weber running for 6am to have it all cooked and rested for 5/6pm. would you say i should cook it on the saturday and let it rest over night?
Great advice!!! Always better to be early
Lotsa great advice!
Do you cool your briskets down to a specific temperature at room or ambient temperature before putting them in a warming oven or cooler? I've recently begun to rest mine on the counter top until the IT is around 165 before holding at 145, then reheating before heating. I've found the carry over from a hot brisket into a cooler tends to keep the meat cooking....moreso when there's more than. one in there. I would love to hear your thoughts on this.
This, this is the exact question that's in my head rn too!
I always let briskets cool until they drop to 165-180. At that point I hold them in a warming oven or a cooler. I have an upcoming video on testing protocols where I address this. If you go straight into a cooler when the brisket is 203, it will get mushy.
After your ribs come off and you wrap them when you put them back on do you put them on the other way meaning meat side down?
Correct. You put them meat side down. Where the bones are on top. Once you cook them like that for 2 hours or so. When you unwrap for the last hour you flip them back over to the way you originally had them (meat side up). Sauce them for the last hour or so and that’s it.
@@Ray_Ray thank you mate. Do you still put them meat side down for the last couple of hours even iif you don’t sauce them ?
@@spmash leave them with the meat side up and the bones down. Just like you did in the first couple of hours before wrapping them.
Another awesome video! 👍🏽 Is it true that you shouldn’t smoke fish in the same smoker or cooker that you cook pork or beef products in?
Great suggestions considering I've never BBQ'd before. Hope I can get some help.
Great video, i took notes. Thanks
Thanks! Hope it helps
Can you explain how you rest meat and for how long? I noticed in another video you rewrapped a brisket with tallow to let it rest. Can you explain the advantage of that and where you let your meat rest?
should I wrap the meat for the warming phase?
For sure
I would love to see you do a side by side comparison between angus vs holstein. It would be interesting to see how they compare to each other. Beefy firm, vs creamy soft.
i have never rested a brisket > 2-3 hrs. I need to give this a try.
You gotta give it a try man! It really helps a lot with the flavor
I've not done many briskets, but I've rested pork butts overnight in a cooler and they turned out great. Just keep a probe in that will wake you up if the temp gets down to 140 and throw it in the oven at the lowest setting if it does.
@@Metal_Auditor I've never let pork butts rest for so long! Mostly I let it rest 1-2 hours. Have you been able to notice difference (1 hour rest vs overnight resting)?
How long can I realistically rest a brisket in a Cambro hotbox? Do I let it come down in temp a little before placing in the Cambro? I would assume placing straight into the Cambro would create mush for any rest longer than a few hours?
Allow to rest until it cools to 180 then into the cambro
What warming ovens would you recommend? For catering and for home use?
1950's gas powered anything. wedgewood. okeefe and merrit. all these pilot light stoves hold right at 140
most electric ovens will hold at 90C/140F which will keep food for hours. Our commercial electric holds at 60C and our pie warmer is superb for holding at food safe temps.
Thanks for tip brother. Close those doors on that pit. Loosin' smoke and heat lol!! As if you don't know that. Thanks again Jeremy.
Can you do a comparison of hot and fast vs low and slow?
I'm in Colorado and the elevation impacts doneness Temps. Could you do a video talking about how you think about that problem?
I’ve cooked as high as 5000 ft. I just go by how the probe feels. Turned out fine for me. I don’t remember if the final temp was a lot different
@@MadScientistBBQ thanks!
5 mins is not enough. This subject matter deserves more time. Also no one has done a video about wood consumption.. also important and often overlooked
Time to teach us how to cook some porterhouse steaks or some big old ribeye steaks 🔥🔥
Very good video! Keep it up!
Thank you have a large cook coming 1st one this big
So I have an insulated electric smoker that I guess I can use as a warmer. So I guess I can take the brisket off my stick burner and rest for 8 to 12 hrs at 140 degrees in the electric smoker?
The collagen breaks down closer to 180, so I run hotter if its brisket or butt. But that's handy to have something electric like that!
@@misinformationwithrandy your run 180 during resting or keeping warm? Thanks
how do you deal with the fire and the temperature overnight? do you get up at night to add wood?
I either am cooking all night or everything is resting and I just shut the fire down. I have on occasion tried to catch some naps while doing an overnight cook. After the meat is wrapped, you can add a nice big split which can burn for a long time without giving you temp spikes so you can catch a 45 minute nap
How long can you rest beef and pork ribs in the oven?
Pulling briskets at 200-205 and then getting them to cool and then hold in a ice chest at 140-160 to rest isn't easy especially if you have a lot of hot briskets. Jeremy, do you ever pull them, chill them and then keep them in the fridge and then re-heat the next day?
Dang, I needed this video last month when I cooked for 200!
How did it go if u don’t mind me asking
Yeah I’m curious how you got roped into cooking for 200 people if you didn’t already know how to schedule when to put on which meats.
@Samuel Junes haha he bought it
@@marineinneed sorry for the late reply, I don't seem to get notifications till days later. It went great! Cooked 100 lbs of pork butt for a wedding. I put them on at midnight on Friday and pulled them off around 3. Rested 4 hours and ate them at 7, I just had to make sure not to drink too much beer so I could keep my head in the game 😆Everyone seemed to like it!
@@0425549345 I cook for get togethers pretty frequently but it's only been for like 30 people before. I have a general idea of timing but I didn't know if adding more meat meant it would take longer. When in doubt, you can always start early and rest longer. It also was all the same meat so it wasn't too complicated
Well, this is all great. But what if you only have a Webber sized bbq?
Is there a reason why you use apple cider vinegar to spray on brisket? Could you use unsalted beef broth or does the vinegar help with tenderness
I use the vinegar because I think it works well to soften up the exterior. Also the acetic acid in vinegar has a higher boiling point than water, so there is extended cooling on the surface.
Right on thank you. I love how informative your videos are. I have watched your how to smoke brisket video 100 times while I was cooking my first brisket last weekend.
@Clarke Jeffers
How was it?
So a long story short it took 16 hours and I got a cheap offset for christmas. The flavor was good, it was juicy but I didnt get it tender enough. I was trying to keep the temp between 230 and 260 but it was cold and I lost control of the fire a couple times. I had it on the fire at 5 am and cut around 930 but only let it rest 45 bc of how late it was. I'm gonna try to go a little hotter and start earlier lol
In your opinion, what’s the best salt and pepper ratio? Kosher salt, cracked black pepper? What about garlic? If adding garlic, what’s that ratio? Thanks a million. So many opinions out there but usually there’s a scientific explanation that’s best.
Are you resting the brisket for 8 hours in a cooler with towels or does it need to be in an oven?
If you have a big marine cooler and fill it with 10 or 12 briskets, you can use a cooler for that long. If it’s just one brisket, it’s really hard for it to stay at a safe temp for that long.
Resting at 140 degrees do you mean that the temperature at the oven has to be at 140 degrees or the temperature of the brisket has to be at 140 degrees?
@Ivan RIvera 140 is the brisket temp. Keep over 140 to avoid bacteria
you can let brisket rest for 12 hours in a dry cooler? Wont spoil?
I use a warming oven or I monitor the temp to make sure it stays above 140
Does these smoker releases too much smoke was just wondering as I was about to buy around 250 gallon off site smoker
Any help would be helpful, as I don’t wanna bother my people in the street….
So if you go to sleep how to you keep your offset lit to cook chicken in the morning?
Stir the coals, add some small splits, wait a few minutes and it usually lights. If not I remove a tallow soaked butcher paper wrap and rewrap that brisket. I take that old wrap to light a new fire. This has only been required once or twice.
What about drying out the meat when you reheat the next day?
You only heat to about 150 so you’re not going to dry it out.
is reheating recently smoked meat in an oven at like 180 degrees a bad idea? whenever i rest in a cooler for a few hours the meats always about room temp and not as hot as id like
I would just turn the oven off every so often so that the internal temp of the brisket stays at about 145.
Interesting, although I admittedly don't keep a detailed log, it always seems that pork butts take longer per pound than brisket.
Maybe as I have a pellet grill for the long cooks, so cook a lot at 225°, maybe the 2 meats cook differently at 250-275°?
That is interesting. For me, briskets are usually 14-16 hours and pork butts are 10-12 depending on where they are in the smoker
Where's the bloopers and impressions? Great video and content, just miss those things
What do you mean check temp for 140 to make sure it is still food safe?
bacteria grows most rapidly between the temperatures of 40-140 so you need to keep food out of this range.
I love cooking back yard BBQ, its a hobby not a business for me. this is insane. but awesome to hear the business of BBQ.
Do you cook overnight? Usually I’m smoking overnight since everyone wants to eat in the afternoon
@@haydeecastillo4621 I do, but I have a pellet smoker. Howtobbqroght has an awesome video on over night smoking on a pellet smoker. Basically you put the smoker on a lower timp go to bed then wake up wrap and cook at a higher timp.
Some people think they are supposed to get rich over night...
Or their price includes a extra fee for you to pay for their trips and designer items
How do you get your brisket to cook so fast. I can’t seem to get mine under 20 hours.
What temp are you cooking at? Are you wrapping? Have you watched the brisket videos?
Yep, I start out at 250 then go to 275. On a 280 gallon offset.
@@beerandbbqhobbyist6464 I've never cooked a brisket that's taken over 12 hours. The only thing I can think is are you trimming enough fat off and are you getting those temps at the actual cook level. Should never take 20 hours. BTW I'd love to get a big offset, currently running a smaller smoker. My other thought is are you getting enough convection flow through the smoker?
Yep, I’m leaving on a quarter inch of fat and I’m holding temps. Convection, I would say is good. It’s tugging on the fire and pulling through good across the grates. How long would you say yet he stack should be. Having a big pit is awesome. Faster and a better cook then on my little Home Depot smoker. Holds temps awesome. Thinking about upgrading to a semi insulated fire box though. Non insulated at the moment. Got any advice if you think it’s abetter to insulate versus leaving it alone.
Sweet. Now that I know all of that, I'll just need to go get a 500-1000 gallon tank smoker on a trailer....
I have been tricked into making two briskets and considered renting a big smoker but I couldn’t justify paying when I make no money in cooking the two. 💸
@@haydeecastillo4621 I did two briskets, and a few racks of ribs on a normal Texas smoker...never again.
Bone in brisket
It helped