Go to thld.co/zbiotics_smoketrailsbbq_1022 and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code SMOKETRAILSBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
I really like that you’re always trying new methods. I’d like to see how you’d tackle a grass-fed brisket. Almost all our beef in the UK is grass-fed mainly, sometimes a small amount of grain at the end before going to market. The highest value beef is what we call pasture for life and represents regenerative farming management. But our beef doesn’t have a same high level of intramuscular fat which makes brisket a challenge to get right.
To smoke as no man has smoked before...Thanks for another great video and experimenting where most of us might not be so brave. I have many videos to get caught up on, we really appreciate you. Cheers!
I really love your videos Steve. Your easy to understand instruction has given me the confidence to gamble on trying to smoke a brisket on my cheap offset. I'm looking forward to trying this technique out next!
So I turned by back on my Weber Smokey Mountain, about 4 hours into a smoke, and the door fell off. Temp spiked to 400 and then dropped to 350 according to the Meater app. Internal in the flat was 191. Wrapped the brisket up and it's in the oven at 150 now. thanks! Your work here may have saved this brisket. Thanks!
@@SmokeTrailsBBQ 11 pm, about 9 hours in a 150 F oven and it's probing like butter. Internal about 156. Thinking I need to stop the hold and refrigerate. Tons of liquid in the foil wrap.
@@SmokeTrailsBBQ Partial success! Some bits along the bottom edges are burnt and a bit like jerky (so not a total loss). Overall the rest of the brisket came out the right level of tender and the flat is surprisingly moist. Limited smoke flavor. But, I also rendered the beef fat trimmings on the smoker, so am adding some smoked tallow to the foil packets I will reheat the slices in. Bringing this one to a get together. Thanks again - the brisket has been saved!
Lots of folks cook hot and fast in BBQ competition and consistently win. I think low, slow and resting gives much better results. I cook my briskets overnight while I sleep and then give them the attention they need the next morning and rest until supper time.
"There's a big chunk of fat that I don't like that much. So, I'm gonna chuck that out" :( ....said me NEVER lol .... but then again, this is coming from a carnivore who trimmed his first brisket bc I was just following utube advise.... and have never trimmed an ounce of fat off one since lol Great vid!
Steve, I would love to know your best way to reheat brisket? I've cooked several dozen and I have yet to find a way to reheat it, that doesn't dry it out. Maybe a video idea? I love starting my briskets Friday night, so I can have it during the games on Saturday/Sunday. I use an electric smoker for the record. I don't have to babysit it the whole night.
I agree 190 is a good temperature to pull it once I started pulling out lower than recommended temperatures I've had amazing results. Someone who has a really cool method is Chris Lilly I believe he pulls it at 185 and does low and slow I would love to see you do a video with that method and compare them on your thoughts
Such a good video. . I generally cook hot and fast as I don't have the time to do slow and slow (due to a busy work and family life) so a lot of what you said rings true
Ya dep on the grade it'll just dry out. I'd put it in a sealed cooler straight off the heat overnite. Next day pop it in the oven at lowest setting for 2-3 hrs just in time for supper!
I wonder if this method would work if you cook it for six hours one day and then another day reheated it for the 12 to 16 hours and will it still work would it still be good?
HAHAHAAHA That BBQ Jesus Picture kills me :D. Great video as always! I am going to try this. I did the 150 hold after 14 hours on the grill at 225. I did no trim at all and my brisket came out crazy good. Wife is waiting for me to cook another one even though she yelled at me for using our electricity for the 150 hold for 12 hours haha.
Franklin and La Barbecue (also Goldee’s) definitely coat their slices. *Noticed you said tallow “and something else” which raises my curiosity. Any guesses what that something else might be?
Also I think your foil boat at the beginning slowed your cook. When I do chop beef I can cook a 16lb brisket in 4.5 to 5 hours unwrapped for the first half and foil wrap for the last hour to hour half and that at 300. Picked that up from Kosmos q a few years ago
Something to keep in mind when using able for your water pan is that water needs something to condense on to become snow (the condensation nuclei) this could be anything from dirt to viruses. Will it hurt you? Probably not but just something to think about. Thanks 9th grade science for that bit of information.
@@SmokeTrailsBBQ Sadly, it is NOT available, that I can see, on Amazon. I've clicked all over the interwebs and cannot find it available for online purchase. :( If anyone else finds it, please help!
Thank you! Thank you for saying it out loud, the traditional methods seem to make it much dryer than I car for. Thank you for experimenting and finding new ways! Dude, You do such a great job, straight, to the point, useful info without the fluff! Well, except for the "BOM BOM BOM BOM, SAUCE AAAhAAAAA", we need more of that. 😄
@@SmokeTrailsBBQ same. Besides alder the only other option is hardwood from the box stores. Do you ever peel the bark? How does it compare to oak or maybe pecan if you have experience using those.
Hello Steve. Would you be willing to cook a hot and fast brisket per Myron Mixon's 6 hour brisket video? At every point his method is radically different from everything you do, or Mad scientist, or Jirby, or Chud or anybody else. I trust your judgment -- if you would be willing to try it. Thanks! Scott
I was like “Let’s F’n Go!!!” And then I was like crying about another wagyu brisket video. Please do this again with a choice cut. Regardless, bueno as usual.
Love your videos! Going to have to try this out. When you use a foil boat method, I like rolling the foil away from the brisket to get a tighter fit as well as it gives me nifty handles. Just a small tip!
Excellent video, Steve! As a newbie, I have one question. Does this approach change how you rest the brisket after the "hold" phase? If you addressed this in the video, I missed it.
He's mostly talking about the flavor and, possibly, mouth feel. While pot roast is great, it is not the flavor and texture that ur looking for when smoking meat. It detracts from the smokey flavor. Also, it makes u feel like u could have just thrown the meat in a crock pot.
I sort of agree that YT cooks should use normal select or choice briskets when presenting cooking methods or Smokers. Most people cant afford the top of the line Waygu brisket and its sorta false advertising when trying to present a specific cooking method. I agree there is less room for error with Waygu brisket.It also looks better on camera with them being so juicy which is why its sorta disingenuous. The true test of a specific cooking method for Brisket should be with choice and select briskets. Cause if the method can make them tender and juicy, then it validates its effectiveness. I think when YT cooks use Waygu brisket, its almost like a safe gaurd and makes sure the outcome shows a super juicy brisket even though the cooking method or smoker used didnt actually contribute to that outcome. Can you do this very same cook method with a choice or select Brisket from your local grocery store?
![F.HERO Ft. JSPKK x ลำไย ไหทองคำ x M-PEE - ไม่สนิทบิดหมด (Thai Riders Anthem) [Official MV]](http://i.ytimg.com/vi/kPJZ0UihBfk/mqdefault.jpg)
Go to thld.co/zbiotics_smoketrailsbbq_1022 and get 15% off your first order of ZBiotics Pre-Alcohol Probiotic by using my code SMOKETRAILSBBQ at checkout. Thanks to ZBiotics for sponsoring today’s video!
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I really like that you’re always trying new methods. I’d like to see how you’d tackle a grass-fed brisket. Almost all our beef in the UK is grass-fed mainly, sometimes a small amount of grain at the end before going to market. The highest value beef is what we call pasture for life and represents regenerative farming management. But our beef doesn’t have a same high level of intramuscular fat which makes brisket a challenge to get right.
Cook the same
Most TH-cam: Only add boiling water to the water pan!!!
Steve: Pile the snow, it will melt and heat. Respect!
It seems like all the big boys are holding their briskets and its a key component. I know Goldees taught us this in the class. Great video!
To smoke as no man has smoked before...Thanks for another great video and experimenting where most of us might not be so brave. I have many videos to get caught up on, we really appreciate you. Cheers!
I really love your videos Steve. Your easy to understand instruction has given me the confidence to gamble on trying to smoke a brisket on my cheap offset. I'm looking forward to trying this technique out next!
Love that you’re trying neat new ways of cooking brisket. The snow is the price you pay for the amazing start the Flames have had! :)
That deckle fat looks so much better after that long rest. It was pretty white prior to the long hold.
This is a great work, and a new way to cook hot and fast. I like the way that you think outside of the box.
Thanks for doing these cooking experiments for us! It certainly answers some questions I had, that I wasn't willing to figure out myself!
So I turned by back on my Weber Smokey Mountain, about 4 hours into a smoke, and the door fell off. Temp spiked to 400 and then dropped to 350 according to the Meater app. Internal in the flat was 191. Wrapped the brisket up and it's in the oven at 150 now. thanks! Your work here may have saved this brisket. Thanks!
Good luck!
@@SmokeTrailsBBQ 11 pm, about 9 hours in a 150 F oven and it's probing like butter. Internal about 156. Thinking I need to stop the hold and refrigerate. Tons of liquid in the foil wrap.
@@SmokeTrailsBBQ Partial success! Some bits along the bottom edges are burnt and a bit like jerky (so not a total loss). Overall the rest of the brisket came out the right level of tender and the flat is surprisingly moist. Limited smoke flavor. But, I also rendered the beef fat trimmings on the smoker, so am adding some smoked tallow to the foil packets I will reheat the slices in. Bringing this one to a get together. Thanks again - the brisket has been saved!
@@YummyPork awesome
Lots of folks cook hot and fast in BBQ competition and consistently win. I think low, slow and resting gives much better results. I cook my briskets overnight while I sleep and then give them the attention they need the next morning and rest until supper time.
"There's a big chunk of fat that I don't like that much. So, I'm gonna chuck that out" :(
....said me NEVER lol
.... but then again, this is coming from a carnivore who trimmed his first brisket bc I was just following utube advise.... and have never trimmed an ounce of fat off one since lol
Great vid!
Really love all the tips you have given, I'm going to put them to use in my next brisket cook,
Nice recovery
World famous Snow's cooks hot and fast!
Steve, I would love to know your best way to reheat brisket? I've cooked several dozen and I have yet to find a way to reheat it, that doesn't dry it out. Maybe a video idea? I love starting my briskets Friday night, so I can have it during the games on Saturday/Sunday. I use an electric smoker for the record. I don't have to babysit it the whole night.
Vacuum sealed and boil in the bag method. Thank me later.
______RECOMMENDED BRISKET RUB________
Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: www.amazon.com/dp/B0CBY1DB1F
one of my favorite cigars!
I agree 190 is a good temperature to pull it once I started pulling out lower than recommended temperatures I've had amazing results.
Someone who has a really cool method is Chris Lilly I believe he pulls it at 185 and does low and slow I would love to see you do a video with that method and compare them on your thoughts
You make great video's! Thanks for your hard work.
A very well thought out process. Nice cook!
Such a good video. . I generally cook hot and fast as I don't have the time to do slow and slow (due to a busy work and family life) so a lot of what you said rings true
4-2-10 method is good for family life too👍🏻
I expected you to sous vide the brisket after feeling it was tough.
Love how you think.
Thanks for sharing! Stay healthy and happy
Love your videos, how long can you hold at 150? Is 16/18 hrs too long? Thanks for your time and devotion 😊
Ya dep on the grade it'll just dry out. I'd put it in a sealed cooler straight off the heat overnite. Next day pop it in the oven at lowest setting for 2-3 hrs just in time for supper!
I wonder if this method would work if you cook it for six hours one day and then another day reheated it for the 12 to 16 hours and will it still work would it still be good?
Now there's a great question!
@@SmokeTrailsBBQ hot and fast does not make it grainy and dry when done right. Ever tried myron Mixon recipie?
HAHAHAAHA That BBQ Jesus Picture kills me :D. Great video as always! I am going to try this. I did the 150 hold after 14 hours on the grill at 225. I did no trim at all and my brisket came out crazy good. Wife is waiting for me to cook another one even though she yelled at me for using our electricity for the 150 hold for 12 hours haha.
I’ve been doing it and it’s been great, but I rest it at 150 for about 16-17hrs so I can finish at 12am and eat at 5pm.
Oh cool! Yea I am going to have to try it. I figured have to probably hold it longer per his experiment.
Can you hold it sousvide at 150? thank you!
Franklin and La Barbecue (also Goldee’s) definitely coat their slices. *Noticed you said tallow “and something else” which raises my curiosity. Any guesses what that something else might be?
Fantastic video very informative, thank you 🧒!
How was the smoke profile? I'm going to try one on my Auto Kamado.
Decently smoking. Had more of a grilled/charred taste too from the higher hear
Also I think your foil boat at the beginning slowed your cook. When I do chop beef I can cook a 16lb brisket in 4.5 to 5 hours unwrapped for the first half and foil wrap for the last hour to hour half and that at 300. Picked that up from Kosmos q a few years ago
Something to keep in mind when using able for your water pan is that water needs something to condense on to become snow (the condensation nuclei) this could be anything from dirt to viruses. Will it hurt you? Probably not but just something to think about. Thanks 9th grade science for that bit of information.
Air is literally filled with dirt, viruses, spores, germs etc. You're immersed in them, breathing them right now. Stop being scared.
Fascinated by the MSG I+G.....can you help a brother out and suggest where in the world to find it?
Amazon. Make it meaty is what its called. Msg from Amazon or restaurant supply stores.
@@SmokeTrailsBBQ Sadly, it is NOT available, that I can see, on Amazon. I've clicked all over the interwebs and cannot find it available for online purchase. :(
If anyone else finds it, please help!
Hey Steve,
Have you seen the Fast Brisket by Myron Mixon?
Thank you! Thank you for saying it out loud, the traditional methods seem to make it much dryer than I car for. Thank you for experimenting and finding new ways! Dude, You do such a great job, straight, to the point, useful info without the fluff!
Well, except for the "BOM BOM BOM BOM, SAUCE AAAhAAAAA", we need more of that. 😄
That Nintendo 64 shirt 🔥🔥🔥.
What’s your top 5 N64 games?
Mario cart, goldeneye, Mario, Mario party, banjo Kazooie, star wars
Nice save
Hello fellow Canadian! Would this method work on a Weber kettle? Or how would you tweak it?
There are so many hot and fast Weber brisket videos on TH-cam.
@@BrosGrimPunk true. But would like to know his method. Options are great.
Obviously every brisket is different but if my oven doesn't go to 150, how much less you think it would take with the oven at 175?
How often do you use birch to smoke your meat?
Pretty often. It's the cheapest hardwood where I live
@@SmokeTrailsBBQ same. Besides alder the only other option is hardwood from the box stores. Do you ever peel the bark? How does it compare to oak or maybe pecan if you have experience using those.
Hello Steve. Would you be willing to cook a hot and fast brisket per Myron Mixon's 6 hour brisket video? At every point his method is radically different from everything you do, or Mad scientist, or Jirby, or Chud or anybody else. I trust your judgment -- if you would be willing to try it. Thanks! Scott
I'll look into it!
I was like “Let’s F’n Go!!!” And then I was like crying about another wagyu brisket video. Please do this again with a choice cut. Regardless, bueno as usual.
So hot & fast with a 2 day rest...😂 but actually good to know if im short on my physical time so i can start a couple days earlier.
Hey Steve…what ever happened with that big offset you showed in a video a while ago?
In my back yard! I still cook on it, just switch things up alot.
@@SmokeTrailsBBQ you should do another video with it!
Your wife has the same impressed face as mine.
My new friends in Phillipines are watching this . Dad
Nice!
Do you think if you left it in the foil boat the entire time you could cut it from 6 to 4 or 5 hours of smoke time
Id think youd have to empty the juices at least or itll boil
No fair using gourmet Canadian snow. How am I supposed to source that?!?!?
Just add maple syrup to your regular snow.
Love your videos! Going to have to try this out.
When you use a foil boat method, I like rolling the foil away from the brisket to get a tighter fit as well as it gives me nifty handles. Just a small tip!
Not a tip. You’re just paying better attention than anyone else.
That is interesting only going to low 200. Listen to Malcom Reeds podcast comp brisket are cooked hot and fast and push them all the way to 215
Excellent video, Steve! As a newbie, I have one question. Does this approach change how you rest the brisket after the "hold" phase? If you addressed this in the video, I missed it.
No it doesn't. You could probably hold it longer than 16 hours without overcooking it though
He keeps saying "pot roasty". Is this supposed to describe the texture and tenderness or taste? Plus I like pot roast, why is this considered bad?
He's mostly talking about the flavor and, possibly, mouth feel. While pot roast is great, it is not the flavor and texture that ur looking for when smoking meat. It detracts from the smokey flavor. Also, it makes u feel like u could have just thrown the meat in a crock pot.
Bro looks exactly like FPL Andy
Really want to see a shootout between low n slow vs hot n fast
That would be a good one. I think low and slow would win because there's more time to get a better bark. But it could be good to try
Marlon Mixon does hit and fast with cheap cuts and waygu. Ever tried his method it comes out great hot and fast
I sort of agree that YT cooks should use normal select or choice briskets when presenting cooking methods or Smokers. Most people cant afford the top of the line Waygu brisket and its sorta false advertising when trying to present a specific cooking method. I agree there is less room for error with Waygu brisket.It also looks better on camera with them being so juicy which is why its sorta disingenuous.
The true test of a specific cooking method for Brisket should be with choice and select briskets. Cause if the method can make them tender and juicy, then it validates its effectiveness.
I think when YT cooks use Waygu brisket, its almost like a safe gaurd and makes sure the outcome shows a super juicy brisket even though the cooking method or smoker used didnt actually contribute to that outcome.
Can you do this very same cook method with a choice or select Brisket from your local grocery store?
What would you call your low and slow method?
My latest texas style brisket method video
Wouldn’t Hot and fast be easier to render fat and produce an overall better product with a barrel type drum smoker? Fat cap down.
Booo!!!.. fat cap down. That should be a crime at this point
FYI - Someone is scamming your channel with phony BS replies that look like they come from you.
Thanks. Looking into it.