No Lost Sleep Brisket - Smoked Brisket Recipe
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- เผยแพร่เมื่อ 20 ธ.ค. 2021
- This brisket recipe is a game changer and a massive time saver, so you can eat brisket for Christmas lunch or special occasions like Australia Day lunch, Bathurst or the Grand Final but not need to cook overnight or wake at crazy o'clock to do so, which will mean you’re fresh for the festivities aka drinking.
Best thing is it means everyone gets to enjoy brisket, including me and not being tired from waking up in the middle of the night, to have brisket ready for family and friends for lunch.
Eating brisket like this, was a reminder for me why I love brisket so much and that when done right, it’s the king of beef for me and even better than beef ribs.
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Love it Ongy. Since retiring from comp and becoming much lazier, I’ve done almost all my briskets this way. Great hack - makes minimal difference to the end result. I’m not up for all-nighters anymore!
Amen mate! I love brisket but often don't have the time, so this is a happy medium.
So you would recommend it for amature brisket cooks?
Just used this method on my first ever attempt at brisket using a small 2.5kg brisket I picked up from Coles. Very impressed. Thanks Dave.
Awesome video Dave, game changer for many. Love your T-Shirt too :)
Haha! Cheers legend! Appreciate it! I hope you’re well mate.
Love your work mate can't wait to try this! Liked and subscribed cheers.
Cheers mate! Let me know how you go. Don't forget to take pics of the raw meat before rubbing, of the meat on the smoker and of the results and it'll make it easier to help you tweak things until perfection. Thanks for watching and have a great weekend! :)
What a great video….Aussie innovation at its finest!
Cheers mate! Yeah my friend Jason Meldrum, also head pitmaster for our classes showed me and it's been a winner ever since.
Thanks for watching and please let me know how you go. Don't forget to take lots of pics of the raw meat, on the smoker and of the results, as it'll make it easier to help you tweak things to perfection! :)
Hi, just stumbled across you on fb and now on here. Great video. I'm doing a christmas day brisket this year in south West Victoria. This no sleep cook could be a God send. Will do a trial run before the big day👍
Awesome! If you get stuck, message us on the Pitmaster University Facebook page Messenger. :)
Love it. Different than every other video out there.
Thank you and thanks for watching! I hope you have a great festive season!
Doing this method tomorrow for Australia day. Looking forward to it
Cheers mate! I hope you had a good one. It was great seeing your results on Victorian BBQ Alliance! Thanks for watching. 😊
Bloody Brilliant, love this.... Next Brisket will be this way :)
Awesome to hear! Please let us know how you go and take lots of pics, like of the raw meat before rubbing, whilst on the smoker and of the results and we'll be able to help you tweak things until perfect! :) What are you cooking on?
Fabulous, I am equally impressed with that fire you had going
Thank you very much and cheers for watching! Please let us know if there's anything we can do to assist. Happy BBQing! 😊
Another great video David ! Getting so much help - I’ll be looking to cook a brisket soon based on this video.
Cooked a 5 kg pork rib rack 2 days ago based on your other video on pork belly with Kamado & your additional tips. Was worried the rib rack may go dry but and it came out pretty well. Most happy with an enjoyable feast 😀. Thanks..
Great video! Very informative. I only counted 756 “guys” though I think you can squeeze more into your next vid. Cheers guys I’m onto the next one 🔥
Thanks legend! Going to give this a crack today for Christmas day! Appreciate it.
Cheers mate! Let me know how you go. Merry Christmas and thanks for watching. :)
@@pitmasteruniversity will do champion, and to you too mate
Doing 2 x right now, point and flat seperated. Finish in the oven tomorrow!! Love your work bro
Cheers mate! How did you go? Thanks for watching. :)
Just did this over the last couple of days. My first ever brisket, a 6kg piece of meat, and it was incredible! Visitors all loved it! Day 1 was about 3.5 hours, day 2 was about 5 hours, then rested for 3.5 hours until we were ready to eat. Still sitting at 162F after 3.5 hours of resting and it was mostly holding together for slicing, although bits were falling apart. Whole family have been snacking on the leftovers all day today. Thanks for the technique Ongy!
That's so awesome to hear mate! If you want it to fall apart a bit less, let some steam out before the rest. We usually allow it to drop a little bit further than the vid, to 145F to slice nowadays too.
Thanks for watching!
Great brisket my friend. I won’t lose sleep after eating this, i for sure would need a nap 🔥🎉👍
Thank you very much sir! I just subscribed to your channel. It looks like you've got some great vids that'll keep me busy over Christmas.
@@pitmasteruniversity thanks for your support. Love your crispy skin video’s 🔥👍
Awesome video mate 💪
Cheers legend!
This is awesome Ongy, game changer
Cheers for watching and let me know how you go!
Don't forget to take lots of pics, like of the raw meat before rubbing, on the smoker and of the results and we'll help you tweak things until perfect. :)
so good aha love the passion
Haha! Thank you! I love to cook and eat!
Cheers for watching and let me know how you go. 😊
This is exactly what i needed. Having a crack this arvo. Nice one mate 👍🏻
Is there a marker you are looking for when you finish the first cook? Or just go to time?
Cheers mate! Thanks for watching. How did you go?
Going to give this a crack tomorrow, hopefully i nail it and the christmas party isnt disappointed 😂
How did you go?
Cheers for watching. :)
I could tell you already had some before the taste test 😉😂
Keep em coming !
Haha! Yeah I've got my Christmas pud on already! 😂
@@pitmasteruniversity hahaha was talking about the moist lips!!!! 🤣
@@aaronwells3963 haha! That too! 🤣
Got a 3kg Wagyu brisket on a flick yesterday, was going to do a traditional do tmw morning, but now....I'm going with this.
Awesome to hear! How did it go? Thanks for watching!
@@pitmasteruniversity Slightly over for my first cook, still moist and delicious! Should've pulled it at the 3 hour mark on the first cook, but wasn't sure if the bark had set properly. Butcher paper helped as well, rather than foil. Loved it.
Going to try my pork butt for some pulled pork next.
@@martinbridge7967 awesome to hear mate! Ah! I wouldn't worry about bark too much, as you can set it at the end. You can do a bit of both too but it is best to set the bark at the start, as long as it's not at the expense of moisture. When you say over, what do you mean?
I hope you whisper to all your briskets Great video David!
Haha! I do indeed mate! I hope you're well and thanks for watching. :)
Nice one Ongy!!
Cheers mate! Merry Christmas to you and yours too!
Nice one mate!
Cheers mate! Much appreciated!
Love this - so, it’s effectively dividing the cook across two separate days. Instead of wrapping and continuing on the smoker, you wrap and refrigerate, and finish off the next day. So - quick question: You put it in hot into the fridge? And then put it cold into the smoke the next day to finish? Cheers mate
Bingo! That’s exactly right! You can cook it all in the one day but this just allows the cooking to happen in bite sized pieces, so it’s more manageable for those with time restraints or that are time poor or for those in parts of Australia that are forbidden to cook on high risk bush fire days.
As far as the refrigeration goes, food safety would say that you need to pass the danger zone as soon as possible, so they would say refrigerate sooner, rather than later to be safe and same goes with getting it up to temp as quickly, as possible too the next day.
I will usually allow the meat to cool a bit prior to going into the fridge though but it’s not ideal nor necessary.
Thanks for watching and let me know how you go. :)
Great video mate, stumbled across your technique being spoken about on Facebook and bloody glad i looked it up!
Quick question, would it be ok to have a couple of days in between the smoke and the finishing? Have always wanted to do brisket at the cabins up the coast we stay at yearly but theres no fire allowed. Thought I might smoke the day before we leave and finish of when we arrive 2 days later (brisket transported in car fridge).
Cheers
G'day Ned. Cheers for watching!
Yep, I often put multiple days in between cooks for a similar purpose of avoiding fire bans over here.
Cheers for watching and let me know how you go. 😊
Hey mate what's on the taco as in condiments? The green relish looks delish! Trying your brisket today thanks
G'day Anthony. Thanks for watching! Good question! We use Beerenberg green tomato relish and biquinho peppers. How did you go?
Thx
What smoker would you recommend for this cook? The YS - or something else? I have seen people cooking this method across other smokers - wanted to get your input on a steer for equipment if you were to go out now and pick something up - or what you might advise a mate?
David. May I ask a couple of questions on this method.
With the overnight hold is a alfoil tray lined with paper covered in foil ok.??
When your resting is it at room temp?? Uncovered or wrapped ??
Or in a esky. Thaks Ken
Hey David. Great video and ingenious technique. I have used it with success previously, so thankyou for that. I do have a question in regards to the distance between the 1st stage of the cook and the 2nd. I have followed the process as per instructions and part cooked the brisket one day, then finished the process the following day. Could this be dragged out and finished off the following day, so a full day in the fridge after stage 1 and finished off? I.e - Part cooked on Friday - finished on a Sunday morning and rested? Thanks in advance
G'day Jamie. Good question and I'm glad the method has worked well for you too. Yep, you can put multiple days in between, assuming you maintain a sanitary environment, of which, I've never had a problem. Cheers for watching and let me know how you go!
😋
Thanks for watching, please let us know how you go and don’t forget to take lots of pics, like of the raw meat, of it on the smoker and of the results and it’ll make it much easier to assist in tweaking things until perfect. :)
Half way through a 2 day cook, exactly as you have done here. Hopefully we can nail it tomorrow.
Nice! Is this Matt of the Aust Low and Slow group that nailed the brisket I saw? Cheers for watching!
Sure is. Came out perfectly mate, and had a good sleep as well. 😂.
The crowd also approved 🙌
Just tried this and did a taste test with a bunch of mates, they couldn't pick any difference between ones I've done before.
For anyone thinking of trying this I would say don't hesitate. IT WORKS!
Long story short. 7kg brisket, 5hr smoked, 18hr fridge, 5hrs oven.
Straight into the fridge and straight fridge to oven.
THANKS FOR THE EXTRA SLEEP DAVID!
That's awesome to hear mate! Yeah it's such a game changer! My mate and head pitmaster at our classes, Jason Meldrum originally shared it with me and it's been so good ever since. Thanks for watching!
Hey Ongy, thanks for the vid, doing a brisket right now for a party tomorrow night.
I’ve hit the stall at 155f, and it’s been on coming up on 5 hours.
Do I remove now and put in the fridge or ride it to 165f?
G'day mate. Sorry, I just saw this. I would avoid the stall mate and wrap in that situation but would also say that if you're stalling that low, you're running at a lower temp than what your gauge is indicating. I wouldn't go past 3-4 hours before wrapping if you're new to this. How did it go? Flick us another message at the Pitmaster University page. :)
Super helpful. Thanks mate. Especially with a Xmas ahead.
Quick question - did you do all of your rest uncovered? Even 4-6 hours with no wrap or cover or towel?
Cheers
my same exact question..how did you rest it?
Thank you very much and good question! I air rest, so only usually go an hour or so on the bench open and then wait until I get down to the temps mentioned in the video before slicing but would recommend if you have the time, to do it properly.
If you have set the bark, wrapping to rest won't matter but you have the option of wrapping in towels and placing in an esky for 4-6 hours or uncovered in an oven too.
If it's your first time doing this, play percentages and wrap and esky or oven wrapped but as you get confidence that this works, start to stretch a bit each time to extract the most out of the brisket.
Thanks for watching and let me know how you go. :)
Good question! I air rest, so only usually go an hour or so on the bench open and then wait until I get down to the temps mentioned in the video before slicing but would recommend if you have the time, to do it properly.
If you have set the bark, wrapping to rest won't matter but you have the option of wrapping in towels and placing in an esky for 4-6 hours or uncovered in an oven too.
If it's your first time doing this, play percentages and wrap and esky or oven wrapped but as you get confidence that this works, start to stretch a bit each time to extract the most out of the brisket.
Thanks for watching and let me know how you go. :)
Thanks David..awesome method which I hope to try out soon!
@@ltdrebin cheers mate! Let me know how you go. Don't forget to take lots of pics, as it'll make it easier for me to help tweak things until they're perfect!
How do you rest to keep temp for eating? Just in an early?
Cheers, another brilliant vid Dave 👌
In an Esky**
Good question! I personally just "air" rest but don't recommend people do that to begin.
I personally use double, heavy towels and in an esky.
Cheers for watching and let me know how you go. 😊
Great video mate. I have had this saved off the Vic BBQ page almost all year to do for Xmas lunch. Do you let it come a little closer to room temp before putting back in the smoker?
Hey mate. Thank you! No, I usually just chuck it straight in but you can, if you like to speed things up a bit. Thanks for watching and let me know how you go! Merry Christmas!
Mate, what a great method. This is definitely the way I'm cooking brisket from now on. Unanimous decision from the family that this was the best brisket yet too.
Have you ever left it in the fridge longer than a day before the 2nd cook?
Cheers.
@@MichaelThomas-rv5sl so awesome to hear mate! Yes, I have lots and it comes out the same and so good for making brisket happen in tight time frames. Thanks a million for watching and sharing your results. Please let us know if there’s anything else we can do to help! :)
Ha, you said moist…….. I’ll have to try this one next I think.
Haha! Moisttt! Let me know how you go mate!
I’d like to do half a brisket for Xmas lunch and the other half for Boxing Day.. should I cut out of the fridge? Or cut and save after the final cook and reheat the leftovers (probably not as nice for the second one) great video btw!
Cheers mate! Thanks for watching. I’m not sure what you mean by cut out of the fridge?
For the best results, I’d cut both in half and half cook both today and cook the other half on the day, rather than reheating brisket.
Thanks for the reply! That’s what I was trying to say...I’ll cut in half when cold out of the fridge and finish off as separate pieces..have a good Xmas.
Hey thanks for the video how long should I allow for the 2nd faze of the cook if doing at 250f as I will be smoking ribs at the same time and can’t raise the temp also wife will be using the oven all day for other Xmas dishes so oven is out of the question
Good question but that’s really a hard one to answer because times go out the window when you’re cooking at lower temps. I’d be more inclined to either cook the ribs fast too or get up earlier to do the brisket, so it’s resting while you do the ribs. Cheers for watching, all the best and let me know how you go! Merry Christmas!
Thanks for getting back to me so fast getting close to pulling off now is it ok to fridge it straight away or do I have to wait. Have a merry Christmas and keep up the great work with the amazing videos
@@alekspetkovski4673 good question! I usually let it rest for 30-60 minutes before putting it in a fridge but many for food safety would say put it in the fridge straight away. Cheers and let me know how you go! Merry Christmas!
Going to give this a shot over the weekend with chuck roast and pork scotch. If I wrap them in foil, do I need to put paper down? Or am I better off putting them in a foil tray with paper, and covering that in foil?
If it's your first time, I would only use foil or a foil tray, as you can draw moisture out, if you're not careful with paper. Focus on getting everything moist and tender first and you can tweak it from there.
Cheers for watching and let me know how you go! Don't forget to take lots of pics, like of the raw meat before rubbing, on the smoker and of the results and we'll help you tweak things until perfect. :)
@@pitmasteruniversity Thanks, I'll see how I go!
Love it. One question. If you just wanted to break up the cook. Do you think this method would work in the traditional way....ie the second day at say 120 C for 8 hrs? ...and the brisket wrapped in paper?
G'day Peter. Yeah you can certainly slow things down but 8 hours plus rest is a long time on the second day and paper doesn't work in all situations and revolves around the quality and characteristics of the brisket. What was the reason for slowing it down?
@@pitmasteruniversity Thx David...I kind of nervous about the high temp method on the second day...but ive decided to go it your way. I dont have a nice steel thing to stick it into but I'll use some heavy duty foil and the butchers paper layer on the bottom! Wish me luck.
@@joep65ck what are you cooking on and what does the brisket look like? Can you forward pics to the Pitmaster University Facebook page of your brisket and I'll be able to give you a more personalised response in taking into account the brisket itself and the smoker you've got.
Awesome mate will the same method work with pulled pork or beef shorties
Yes to pulled pork but use the methods below for shorties. Coles shorties will need more attention though, as they’re chuck ribs, not plate ribs.
Don’t forget to take lots of pics, like of the raw meat, of it on the smoker and of the results and it’ll make it much easier to assist in tweaking things until perfect.
th-cam.com/video/gADC605d-_E/w-d-xo.html
th-cam.com/video/KwT65_cJEZA/w-d-xo.html
Thanks mate appreciate it
Hey Ongy! Doing pulled beef (chuck crest) for Xmas dinner, would this method be okay? Would I just get it back up to temp then throw it in a tray with the braising liquid? Or pop it in the liquid from the get go on the 2nd round? Thanks!!
Hey mate! Sure can! If you put it in braising liquid before rest, it’ll likely absorb a bit of it ready for the next day. Let me know how you go and Merry Christmas!
@David Ong Pitmaster University oh cool so take it off, throw it in a pan with liquid then chuck it all in the fridge overnight? Didn't think of that!
Hope you have an amazing chrissy
@@brendang37 for sure mate! Yeah I like to think of it as like when some wrap pork ribs and add a bit of juice, liquid, etc. Often there's not much collagen broken down at that stage, so there's no gelatine to hold onto the moisture, like it would later in the cook but there'll also be some seasoning properties of any salt in the liquid. It's not something I do but have a play and see what works for you. :)
Have tried this process and I am addicted to the brisket. Just wondering if just resting out or wrapped in towel or esky?
Mmmmmmmmmmmmmm
Hey mate. Sorry I just saw this. I usually wrap in foil again and then in a couple of towels and then place in an esky. I saw in your video that it was a touch too tender and falling apart, so would recommend letting a bit of steam out before you rest. Also, wait until he's closer to 145-150F before slicing. Thanks for watching and awesome job again!
Hi David, I'm looking to try this method for this Australia Day. does it still work well running part two cook at 250f - 275f instead of 350? Putting on a full speed and going to be running at 250F - 275F. I understand it'll take longer - more curious about the result. Thanks
Sorry I missed this. I was away on annual leave.
Yes, lower temps work too.
How did you go?
Please take lots of pics, like of the raw brisket without rub, on the smoker and of the results and I'll assist with tweaking it until perfect.
Thanks for watching! 😊
@@pitmasteruniversity sure does!
Hey mate would the temps be the same for a lamb shoulder? And would wrapping butchers paper be okay for the next part of the cook?
Yep! Same same. I'd always recommend getting good with foil or using foil for the first time and then playing with paper.
Cheers for watching and let me know how you go. 😊
How big was the brisket in the video? I have a 7.5kg that I’m going to cook in my offset and just wondering if the times are still correct for the 2 parts? I calculated it would take 17hrs to cook straight, but your suggesting I should be able to cook it in about 8 (give or take for tenderness)
Good question but I never check the weight of what I’m cooking and weight has no bearing in my estimations of cooking time, as there are other factors which will impact times more greatly, like ambient temps, how many times you lift the lid, what smoker etc.
What I will say though is you’re better to give yourself 8 hours and it take 6 because an extra 2 hours rest is good, even desirable rather than planning for 6 and taking 8.
As an indication, my briskets are usually between 6-9 kilos but all generally take 5-6 hours with this method.
Don’t forget to take lots of pics before, during the cook, whilst on your smoker and of the results, so I can help you tweak things until perfect.
Awesome! Thanks heaps David. I’m going to try this method for an aus day cookup!
Looks amazing mate. When you popped it in the fridge overnight, was this an actual fridge that chills the meat or an eskie? Got thrown off when you said you can leave in the oven.
Cheers mate! Yep! An actual fridge because of food safety but many do it just in the esky. The oven works extremely well on a fire ban day or when you can’t be bothered and a lot of restaurants finish / rest in an expensive oven.
@@pitmasteruniversity I have a question on this part as well? did you let the meat cool down to room temp before putting it in the fridge?
@@trav202 i was wondering also because I thought putting hot food in fridge is not ideal because of bacteria setting in because of time cool to lower temperature. Curious...
+1 to this question and also do you let it go back to room temp once out of the fridge before going back in the smoker
@@trav202 I let it cool in my own home when I’m cooking for me but that’s not advisable from a health department perspective.
Good video mate what was the final internal temp when it was probing like butter ?
Cheers mate. I never pay attention because it’s not relevant. I ignore final temps for doneness and just go off tenderness because it confuses people if they reach some set temp and it’s not tender. Keep cooking until it’s probing nicely and it’ll be tender every time.
I’ve had them go past 215F and not be tender and many would be scared by that and stop cooking. Always keep cooking until it’s tender.
@@pitmasteruniversity no worries man I destroyed a brisket the other day took it too far coz the flat just wasn't quite there, the point was probing nicely way before though but end result was overcooked from memory final temp was 210-212 only reason I know is I use my temp probe to check for tenderness
@@adamwagz how to you mean you took the meat too far? What was wrong with the meat?
@@pitmasteruniversity the point was ok but the flat was dry and fell apart definitely couldn't do the hang test
@@adamwagz dry isn’t overcooked. This is something many get wrong when first starting out.
Have you got pics? Flick me a message to the Pitmaster University Facebook page and I’ll get to the bottom of what went wrong.
hey Ongy!, I'm 4.5 hrs in with a BBQ at 130C. My brisket is at the 65C mark. Should I continue to 72C or take it out? I'm guesing I'm at the stall at the moment.
Cheers
Hey mate. I’d wrap now but how are you measuring temps of your BBQ?
Can you send pics to the Pitmaster University FB page?
Send me shots of the meat and with it in the smoker too.
@@pitmasteruniversity thanks for helping out David, you're a legend.
How did you do the resting of the meat, just leave it in the tray on the bench? Did you cover it and put it somewhere?
Good question! It really depends on what else is going on because there’s no absolute answer.
I would usually recommend a minimum 2 hours rest but then to air it at the end to get it down below 145F before slicing.
Thanks for watching! Don’t forget to take lots of pics, like of the raw meat, of it on the smoker and of the results and it’ll make it much easier to assist in tweaking things until perfect.
I really wish I saw this 2 days ago :(
Sorryyy mate! 😥It comes in handy for all big holiday weekends where lunch is the big meal, so hopefully it's of benefit down the track. Merry Christmas and if you get stuck with your cook at all, just message the Pitmaster University Facebook Messenger. :)
When you take it out of the fridge, do you let it get to room temperature first or put it immediately on the grill?
Good question! If you allow it to get to room temperature, it'll take hours to do so for a big cut of meat, so that eats into the time you'll have it ready without any real benefit, so I don't bring things like brisket or pork butt to room temp ever but I do bring things like steaks, lamb racks to room temp but they're much smaller cuts of meat and employ different cooking methods because of molecular differences in the meat.
Thanks for watching and please let us know how you go. Don't forget to take lots of pics, like the raw meat, of the meat on the smoker and of the results and we'll help you tweak things until perfect. :)
What brand brisket did you use? I find this almost as important as cook here in Australia.
This was a Robbins Island but we cook a Costco alongside a Wagyu for our classes and many can't tell the difference between the two, so there's always things you can do to get things to come out very close to each other, despite variations in the meat.
Hi David, if you're resting 4-6 hours,, what method are you using to rest?
Good question! Just in an esky in double heavy towels and I make sure not to open the esky at all.
Cheers for watching and let me know how you go. 😊
Hi, it was almost a year ago but what size- kg's- was the brisket? When I go to the butcher what should I be asking for to get a cut of meet like this?
Hiya! I wouldn't factor the amount of kilos into your equation because it doesn't impact cooking times like people think but the ones I usually cook are in the 7-8 kilo range but I never look at the weight. Ideally, I'd be getting a nicely marbled brisket that's in packaging that's been branded. Most butchers won't have this type of brisket though, so give yourself plenty of time to find a good one. All the best and don't forget to take lots of pics of the raw meat, on the smoker and of the results, as it'll make it easier to help you tweak things to perfection! Cheers for watching. :)
Love it! Just wondering though - would this technique work for pulled pork or pulled lamb?
Sure! Any meat that you want to fall apart will work well with this method. Let me know how you go. Thanks for watching and Merry Christmas. 🙂
@@pitmasteruniversity Thank you and Merry Christmas!
@@TamaClem thank you very much! 🙂
Are you able to write it up in the comments as well. I feel like things are lost when I watch the video.
Thank you!
Sure! I'll see if I can do one up after Christmas. :)
3h cook in the morning plus 4h of rest, pretty early start in the morning for lunch?
Could you cook until bed, then use holding temp in oven until lunch?
No Bob, I think you misunderstood the timings. You could wake at what time most people get up and have it done for lunch. You could hold it in the oven too, that works but I’ve seen many have issues with mushiness and some don’t like leaving their oven on all night.
What are your thoughts on Grass fed vs Grain fed Ongy?
Good question! As far as brisket goes, 9 times out of 10 I'll take grain fed over grass fed. Thanks for watching and please let me know how you go! 😊
How do you keep it so moist mine are always dryer then that at 95 internal
What's your current method and what are you cooking on? Do you have pics? Message us at the Pitmaster University FB page messenger. It'll make it easier to work out what went wrong with some pics.
What purpose does the butcher paper serve? Seems like brisket is already full sitting in it's own juices the last few hours. I'm asking because it's hard to find non-bleached butcher paper locally, and I would prefer not to have to order and keep a 10 pound roll of paper that I'll use only a few times a year.
The paper is a personal preference. Sometimes paper is used to control the bark but also the smoke but it can also help with moisture at times. You can use foil but foil can compromise the bark. Thanks for watching! Let me know how you go. :)
@@pitmasteruniversity I had the same question. I usually wrap in butcher paper but you have the brisket in a pan that gets covered so I don't understand what purpose the paper serves. The brisket is just sitting on a paper boat inside a covered pan?
@@hugger5472 ah! Yeah paper is better for bark retention on the top and the bottom of the brisket, which is why I prefer paper over foil in this instance. If the meat is just sitting in the foil, you can compromise the bark.
Where do you buy your briskets from in Perth Ongy?
Good question! Usually IGA Byford, Melville Meats or Mondos Osborne Park.
Thanks for watching and don’t forget to take lots of pics, like of the raw meat, of it on the smoker and of the results and it’ll make it much easier to assist in tweaking things until perfect.
I'm at 100c internal temp after 4.5hr of oven reheat (oven says 180c temp but 2nd probe says 160c) Not probing like butter. Do I keep cooking?
Always keep going mate. The last bit is not the bit where things dry out. It's before or after. Ignore final temps when checking for tenderness because they're irrelevant. It also sounds like your oven is running lower than the dial. How did it go? Flick us some pics to the Pitmaster University Facebook Messenger and we'll assist. :)
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When you rest it. Are you resting it in a esky wrapped or just in open air?
Good question but there's no exact answer because if I'm short of time, I do an "air' rest but if I have time, I'll rest in an esky with double heavy towels.
Cheers for watching and let me know how you go. 😊
What’s the idea with the wood inside the cook chamber?
Good question! It helps prevent the blast of air that come from the side with offsets.
@@pitmasteruniversity I was also curious with this... is it acting like a defuser?
@@mitchmccabe1 bingo! Yep. It stops the full brunt of the heat on the front of the brisket, so it cooks more evenly.
@@pitmasteruniversity I tried it on the weekend with 7 briskets on I was concerned the closer ones might cop too much heat and thought surely this would act as a heat shield of some description... thanks champ!! 😁
Do you cover it while it's resting on the second day ?
Good question! Me, personally, no, as I air rest but wouldn't recommend that until you have done it a lot of times. I'll usually recommend you rest for at least a couple of hours and then air at the end until the meat is below 145F before slicing for the best results. Thanks for watching and don't forget to take lots of pics, as it'll make it easier to help you tweak things until perfect! :)
Won’t it get too cold if you rest it for a couple of hours?
@@cbrjosh good question and a common question but also common misunderstanding. On the bench, if you "air" rest it for 2 hours, it may cool down a fair bit but the instructions above is in reference to being reseted in an esky or similar and if done that way, it can go 4-6 and even 8 hours, depending on a few different factors and still be piping hot when sliced.
As per the class and my comment above, I would not recommend slicing into brisket when piping hot, hence the air rest at the end. :)
do i put the brisket in the fridge hot or cold
For food safety many will recommend hot but I'll often let it cool for 30-60 minutes before placing into the fridge. Merry Christmas! Thanks for watching! Let me know how you go! 😀
Can I do this with Shorties?
Hey mate. What was your question? It seems to have cut the rest off.
@@pitmasteruniversity Edited, but I did it anyway with Caveman Ribs from Troy, was premium.
@@damodoesall6240 nice one mate! Good stuff! Thanks for the ongoing support. :)
Why do you cook at 350f? Purely to speed it up. What would happen if you cooked at 275 or 300? Any difference to taste?
Good question! It shouldn’t make a difference to the end results at all but will make a big difference in the predictability of time that it’s ready.
Cooking at 350 makes for much more reliable times with no compromise in the results with all other things being equal.
I cook almost everything at 350 and even hotter. Once folks understand hot and fast, it’s hard to go back to cooking low and slow.
Cheers for watching and let us know how you go.
Don’t forget to take lots of pics, like of the raw meat, of it on the smoker and of the results and it’ll make it much easier to assist in tweaking things until perfect.
Reach out to us on the Pitmaster University page with your pics if you need any assistance.
@@pitmasteruniversity thanks for the detailed reply. So let's say you are smoking beef or pork ribs would you smoke them at 350f the whole way? Or only the 2nd part of the cook once/if wrapped as you did the Brisket in this video?. Thanks!
@@wisam1991 I’ll quite often cook things at 350F the whole way, like with beef ribs in with this recipe linked below.
I’ll usually roll at 325-350F but have cooked brisket, ribs etc at 450-500F before.
Smoked Beef Short Ribs
th-cam.com/video/KwT65_cJEZA/w-d-xo.html
Is there some magic associated with ending the first phase of the cook at 165 degrees (F) ?
Are you trying to stop that phase BEFORE the stall starts?
Other?
Good question. I find 165 is generally around half the cook, time-wise with this method. My mate refers to this as a "Split Cook", so essentially it's split in two with around 3-4 hours for each section of the cook plus rest time.
The stall can start at various times and internal temperatures and at lower cooking temps can happen at around 145.
A lot of folks have reported great success with this method, as it addresses some issues that many have when first starting out.
If you just to going to be reheating the brisket from cold, why wouldn't you just finish the cook the first time on the day before? Instead of missing out on day two's bark.
Not sure what you’re asking, sorry. The second stage isn’t reheating the brisket, it’s cooking for tenderness. The idea of the two part cook is to avoid getting up early or cooking overnight and/or using the oven overnight but also allows for fire bans which are a problem here.
It’s best used for folks that can’t tend to a brisket all in one go or for a lunch service without any of the above.
Ongy you need to post your address so I can buy the house next to you
Haha! Or you could just come over to eat! That may be a bit easier! :P
@@pitmasteruniversity id be keen for this i can bring dessert, hows cheesecake sound? haha
My guy is whispering while showing us the cut, as if he doing something wrong