Ok, hands down best video on how to cook a crockpot brisket. I am from Texas and have cooked quite a few briskets on the grill and I can say that this brisket looks just like one off the grill. Simple ingredients and instructions to follow. I have seen some joke videos where they cook it 4 hours and say its the best brisket. Uh, no..... should always be cooked low and slow... great video.....
Thanks for watching. I miss smokin' on the smoker, but just can't cuz of livn' in an apt as gas and charcoal is not allowed. Oh well, it turned out really well.
I smoked a brisket flat first for about 2 hrs. then I put it in the slow cooker with the onions for about 8 hrs......mmmmm.... 😋... perfection!!!, thank you for the onion idea, works great.
You’re so humble and your videos are fantastic! Please keep doing what you do, We love your videos and love the results.. 10/10 you’re a top bloke Rich, thanks for helping with dinner :)
Thank you for this recipe! I don't know my way around a smoker but I definitely do a slow cooker so this is absolutely perfect. I will be making this soon.
Richard, my last two briskets were done in the crock. As far as I'm concerned, can't be beat! Tender, juicy without all the work involved using a smoker. And thanks for the marinade recipe. God bless!
Hello from england, thanks for making an excellently helpful video. Ive subscribed now and look forward to any more of your videos. Stay safe and enjoy the brisket
The way you come across in your videos is humble, genuine and kind. The end result is fantastic and i plan to try and replicate it this weekend. Consider me subscribed.
Thanks so much! Especially that marinade recipe, it's a winner! Great presentation Sir. Word to the wise. If you get stoned and try to watch this video you will go into an appetite induced come. Lol. Very well done Sir!!!
im so trying this tomorrow!! i work All day and by the time i get dinner ready we are eating a bit late.. THIS would be great to put on before heading off to work. And dinner would be ready at a normal time. Plus this will be my first brisket to make. Thank you THANK YOU😊
I wish i had seen your vid yesterday. I made a 1 pounder, on the slow cooker today. I made a paste using the liquid smoke plus seasoning and heavily covered the brisket and left it in fridge for 15 hours. I layered the bottom of the slow cooker with red onion and added about a cup of beef broth, 1/3 of cup of worcheister sauce and 1/3 cup of cooking wine, cooked on slow for 8 hours. It was both juicy and tender. Tasted awesome. Not as good as actual smoked brisket, but good anyeays
Did not use Morton's tender quick but did everything else.🙆♀️SO DELICIOUS!!!!! Definite do again-so happy I found this one 👍👍👍 Bcoz of this I subscribed😚
Good question. Yes. 1/3 cup of each, but keep in mind I made enough to keep on hand for a rub with other recipes. Just use enough to thoroughly cover the brisket. Hope this helps. Thanks for watching. I appreciate it.
I'm so sorry for just now replying. For some reason TH-cam has not been sending me all of the comment notifications. Thanks for watching and commenting!
So after you cut the fat off the brisket you sit outside and chew it , that sound about right? I just bought one and will give your recipe a try looks great.
LOL. Funny story........that's not what I meany by chewing the fat, but, there was one time me and a friend smoked a brisket outside and we snacked on pieces all day that included the fat cap and by the time we took it off the smoker and served it, we actually got sick from eating all that fat. Good one. Hope you enjoy! Thanks for watching.
Hey Richard this is BULL you gave us a science lesson in this video and I'm looking for a science lesson in each video after that. What's up I need more science in my cooking. ;-0) Keep them coming. Peace be with you.
Alchemist !!!!!!! Why you are NOT exploding with views !!!???? I'm making this baby this Sunday (see my posting's date)...I hope you keep track of your viewers !
Thanks so much. The view counts is sort of deceiving. I have close to 900 total videos now. My average views per month is consistently around 75,000 to 80,000. And yes, I keep up with all the channel analytics daily. Many channels that get an enormous amount of views are either higher in ranking by Google, or have a larger subscriber audience or there are some that even buy views, which I refuse to do. Thanks so much for your concern.
@@RICHARDINTHEKITCHEN VERY well deserved !! Such an amazing video, instructions and recipe ! I'll send a pic with my final product ! Be safe Richard !!
Thank you for putting this video together. I searched a long time for an informative slow cooker video. I really enjoyed it and learned something new 👍🏼 One thing: What does "chewing the fat" mean?
Loved this video, very nicely done. I was just wondering, if you are using kosher brisket meat (which is already salted) how much salt should I put in? or maybe non at all? ...that last ingredient you put in, what was it called again? does that have salt in it? Thanks!
The meat was not pre-salted at all. I used a brisket flat. The last ingredient was Morton's curing salt. That was used to get a smoke ring without smoke. Hope this helps. Thanks for watching.
I couldn't find tender quick in my town. I purchased a meat tenderizer instead. The ingredients are salt, sugar and bromelain. Will this work as a substitute or should I just omit it? I also don't have an injector. Can I just marinate it longer? Thank you! This looks so amazing
Yes. Tender Quick is only for getting a smoke ring without having to smoke the meat. No biggies. You really don't need a tenderizer as long as you cook the brisket low and slow. Brisket, by nature, is a very tough cut of beef. That's why it's cooked low and slow for longer periods. The longer you go, the more tender it gets. Injection is also not necessary; it just adds a bit of a stronger beef flavor and keeps it more moist. I've even cooked brisket in the oven over night at 200 degrees then finished it off the next day either in the oven at 350 or on the smoker for several hours. Whichever method you do, the internal temp of the brisket should be around 205-210 degrees. Hope this help. Thanks for watching.
Yeah. Just bad pictures. It didn't turn out dry at all. The meat was really moist. The injections of the marinade kept it from drying out in the crock pot, which can happen sometimes with a crock pot cuz of the long cooking times. Normally I would spritz the brisket if on a smoker, but I don't recommend that in a crock pot because every time you take the lid off you lose 15-20 minutes of cooking time. Thanks for watching.
Hi Richard, thanks for the recipe. I followed the instructions but my brisket shrank and got really dry after 8 hrs in slow cooker - there was a ton of liquid in the bottom that must have come out of it. Do you have any advice for what I could try next time? My slow cooker has no low setting so maybe that’s the cause.. Should I base the cooking time purely on internal temp and not the number of hours in the slow cooker perhaps? Thanks in advance from England!
Thanks Luke for watching and for your question. Brisket is a tough cut of beef to start with and the idea is cook it low and slow. Whenever I smoke a brisket outside in the smoker I'll cook it for about 14-16 hours at about 200 degrees. Some crock pots tend to run hotter than others so that just comes from experience in cooking with yours to get know how it does. Any brisket is gonna shrink no matter how we cook it. I believe yours dried out because of the 8 hours cooking on high. Briskets have to be cooked on low....I learned that the hard way many many years ago. lol. The liquid at the bottom is the juice fat from the meat that was caused mostly by the long cooking time on high. I recently found one of those crock pot cooking bases which allows us to put the food on top of that to keep it out of all that fat juice in the bottom. Amazon has those cheap. As far as the final target internal temp, you're looking for around 195. Now, with that said, at some point during a brisket cook you're gonna experience what they call a stall, which is a point when the meat temp stops rising. No worries, it'll come through it and start rising again. The stall starts at about 150 degrees and can last for hours. Frustrating, but we just have to wait it out. Once my brisket reaches around 170-175, I'll take it out, wrap it tightly in foil, wrap a towel around it then place it in an insulated cooler to finish cooking for about 1 hour. It'll continue to cook and eventually hit the 195 range. It would beneficial if you could pick up a crock pot with a low, high and warm setting. Hope I answered your questions. If you have any more just let me know. Thanks again so much for watching.
Hey Luke. Since you don't have a crock pot with a low setting, try this instead. Cook it in the oven where you have better control of the temp. Here's my video on that....th-cam.com/video/BCgbsXhqvOs/w-d-xo.html
Do you use a 1/3 of cup of garlic powder and then 1/3 of a cup of onion powder and then another 1/3 cup of grounded black pepper or is it a 1/3 a cup of all the above ??!
Made this last night and turned out good. Just a question tho. When I set it on the onions they broke apart after a few hours and the brisket started to drown in juice. I took some juice out because I was very positive it wasn’t supposed to do that. So is the juice supposed to touch the brisket at all?
Yeah the onions will break down as the cook goes along. Not really a problem as it contains alot of flavor from the fat drippings and seasonings from the brisket. In fact, I usually pour some of that juice over the brisket before servings, but I'm a fat loving kind of person anyway. lol. Glad you tried it and thanks for watching and commenting.
the recipe looked great, good cook amount, my only thing was that the final product looked a bit dry, and that's probably because he cut the fat cap off, and he placed the meat on top of the onions, so it didn't reabsorb any of the juices, so that's what i would do different, i will give this a try. Thanks
I have a big green egg but hate all the trouble, so this video is a good idea, but one question, What if i did every thing you said, but n those last 5 to 10 minutes under broil, instead I put it, (wrapped tightly) in the smoker using apple or cherry wood. Would it improve the flavor? I am thinking I want a way to get some real smoke on it without all patience of full grilling. So your method for everything except substitute real grill instead of broiling? Probably wouldn't be worth it
Thanks for watching. Thanks for your question. Well, first, I used liquid smoke to simulate the smoke flavor. I found that worked fine. But, if you're looking for "real" smoke flavor I think it would take longer that 10 minutes in the smoker to achieve the smoke flavor you're looking for. Actually, your idea is a good one. It takes time to get smoke into the meat so I think only putting it in the smoker/grill for 10 minutes or so would not penetrate the entire brisket. Perhaps take it out of the slow cooker an hour earlier then smoking it on your grill would get you there. In fact, I may try that myself next time.
I tried this. SWEET BABY JESUS! This surely is served for dinner in heaven. Thanks a lot Richard! Gracias
LOl. I hope it is. Thanks so much for watching.
Ok, hands down best video on how to cook a crockpot brisket. I am from Texas and have cooked quite a few briskets on the grill and I can say that this brisket looks just like one off the grill. Simple ingredients and instructions to follow. I have seen some joke videos where they cook it 4 hours and say its the best brisket. Uh, no..... should always be cooked low and slow... great video.....
Thanks for watching. I miss smokin' on the smoker, but just can't cuz of livn' in an apt as gas and charcoal is not allowed. Oh well, it turned out really well.
I made this yesterday and it was so good! Wifey loved it too
I smoked a brisket flat first for about 2 hrs. then I put it in the slow cooker with the onions for about 8 hrs......mmmmm.... 😋... perfection!!!, thank you for the onion idea, works great.
Great! Thanks so much for watching.
Babaaaaaam!!....you sir, are a genius!
Brisket looks delish! Thank you, and appreciate the simplicity, of this recipe!...
Thanks man. Thanks for watching
Just finished eating this. Fantastic! Thank you so much for this.
Great! Thanks Jason
I followed your marinade recipe and have my brisket in the fridge. Cant wait to give it a try tomorrow for dinner. Thanks.
Great! Thanks so much for watching and commenting. Let me know how it comes out. Enjoy!
You’re so humble and your videos are fantastic! Please keep doing what you do, We love your videos and love the results.. 10/10 you’re a top bloke Rich, thanks for helping with dinner :)
Thanks so much for those kinds words. Glad to hear you enjoy the videos and the meals.
Thank you for this recipe! I don't know my way around a smoker but I definitely do a slow cooker so this is absolutely perfect. I will be making this soon.
Yw. Thanks for watching.
thanks so much for the explanations as why you do what you do, makes it so much easier
Thanks for watching. Glad you liked the video.
Absolutely amazing, didn't know you could get a smoke ring without the smoker. My wife and I will be giving this one a try for sure.
Thanks Brandon for watching.
@@RICHARDINTHEKITCHEN Mandy and I always enjoy your videos. We were just going back through the most popular and older videos of yours.
Richard, my last two briskets were done in the crock. As far as I'm concerned, can't be beat! Tender, juicy without all the work involved using a smoker. And thanks for the marinade recipe. God bless!
Thanks so much David. So glad it came out good.
Hello from england, thanks for making an excellently helpful video. Ive subscribed now and look forward to any more of your videos. Stay safe and enjoy the brisket
Thanks so much for watching, subscribing and commenting. I enjoy hearing from everybody.
The way you come across in your videos is humble, genuine and kind. The end result is fantastic and i plan to try and replicate it this weekend. Consider me subscribed.
I appreciate that! Thanks so much for watching, commenting and trying. Hope you enjoy all the video recipes.
Thanks so much! Especially that marinade recipe, it's a winner! Great presentation Sir. Word to the wise. If you get stoned and try to watch this video you will go into an appetite induced come. Lol. Very well done Sir!!!
LOL. Thanks so much Scott. I appreciate you watching and commenting.
im so trying this tomorrow!! i work All day and by the time i get dinner ready we are eating a bit late.. THIS would be great to put on before heading off to work. And dinner would be ready at a normal time. Plus this will be my first brisket to make.
Thank you THANK YOU😊
Thanks for watching. If you do it, please let me know how it came out.
I am going to try your recipe. That looks so good.
Really liked your idea of putting onions in bottom of crock pot, also putting brisket in cooler after wrapping in foil,
Thanks so much for watching.
Tried it now cooking great video
Thanks Edward
Awesome Richard!! Great recipe!!
Thanks so much
Tryin this out for Christmas. Thanks for sharing!
Thanks for watching.
Simple and easy to make, just how I like it! 👍
Glad you like it!
Now I don't need to buy a smoker, thanks man! Came out great!
Thanks for watching
I wish i had seen your vid yesterday. I made a 1 pounder, on the slow cooker today. I made a paste using the liquid smoke plus seasoning and heavily covered the brisket and left it in fridge for 15 hours. I layered the bottom of the slow cooker with red onion and added about a cup of beef broth, 1/3 of cup of worcheister sauce and 1/3 cup of cooking wine, cooked on slow for 8 hours. It was both juicy and tender. Tasted awesome. Not as good as actual smoked brisket, but good anyeays
Sounds so good. Thanks for watching.
Good content in video and presentation of video. You are a boss
Thanks for watching
Thank you so much I’ve already marinated the meat Im so excited to try this !!
Thanks so much for watching and trying the recipe.
Richard I have one in the slow cooker rite now....Thanks so much!
Oh wow! Thanks for watching. Plz let me know how you like it.
Awesome job Richard
Thanks John
Thanks for saving my brisket, i haven't had the time to smoke in the kamado so iv been looking for a quick cook and this looks good
You're most welcome. This always is my go-to when I don't have time to smoke it otherwise. Thanks for watching.
That brisket looks heavenly 🤤
thanks so much.
Did not use Morton's tender quick but did everything else.🙆♀️SO DELICIOUS!!!!! Definite do again-so happy I found this one 👍👍👍
Bcoz of this I subscribed😚
Thanks Alyce. I only used it cuz of the "man thing" smoke ring. lol
Thanks for sharing, I can't wait to try this
Great! Hope ya like it. Let me know how if comes out. Thanks for watching.
Great video thanks for all of the help!
Thanks for watching
Good question. Yes. 1/3 cup of each, but keep in mind I made enough to keep on hand for a rub with other recipes. Just use enough to thoroughly cover the brisket. Hope this helps. Thanks for watching. I appreciate it.
thank you, looks tasty , can't wait to try it....
I'm so sorry for just now replying. For some reason TH-cam has not been sending me all of the comment notifications. Thanks for watching and commenting!
So after you cut the fat off the brisket you sit outside and chew it , that sound about right? I just bought one and will give your recipe a try looks great.
LOL. Funny story........that's not what I meany by chewing the fat, but, there was one time me and a friend smoked a brisket outside and we snacked on pieces all day that included the fat cap and by the time we took it off the smoker and served it, we actually got sick from eating all that fat. Good one. Hope you enjoy! Thanks for watching.
Chew the fat, shoot the shit.. have a conversation lol
Hey Richard this is BULL you gave us a science lesson in this video and I'm looking for a science lesson in each video after that. What's up I need more science in my cooking. ;-0) Keep them coming. Peace be with you.
LOL. Thanks for watching Jon.
Thanks Richard. I saw your message and I hope all is well.
Thanks so much for reaching out. I hope it turns out ok.
Great!! Thanks so much for watching.
Could you put it on the smoker for a little at a low temp after the slow cooker?
Sure. Actually...that's a darned good idea to get that smoke flavor. I would put it on indirect hear of course. Thanks for watching.
Alchemist !!!!!!! Why you are NOT exploding with views !!!???? I'm making this baby this Sunday (see my posting's date)...I hope you keep track of your viewers !
Thanks so much. The view counts is sort of deceiving. I have close to 900 total videos now. My average views per month is consistently around 75,000 to 80,000. And yes, I keep up with all the channel analytics daily. Many channels that get an enormous amount of views are either higher in ranking by Google, or have a larger subscriber audience or there are some that even buy views, which I refuse to do. Thanks so much for your concern.
@@RICHARDINTHEKITCHEN VERY well deserved !! Such an amazing video, instructions and recipe ! I'll send a pic with my final product ! Be safe Richard !!
Please do! Thanks so much.
Thank you for putting this video together. I searched a long time for an informative slow cooker video. I really enjoyed it and learned something new 👍🏼
One thing: What does "chewing the fat" mean?
LOL. "Chewing the fat" means a bunch of guys sitting around gabbing about anything.
Thanks for watching. So glad you liked it.
Shooting the breeze
he really loves that smoke ring
Thanks for watching
Loved this video, very nicely done. I was just wondering, if you are using kosher brisket meat (which is already salted) how much salt should I put in? or maybe non at all? ...that last ingredient you put in, what was it called again? does that have salt in it? Thanks!
The meat was not pre-salted at all. I used a brisket flat. The last ingredient was Morton's curing salt. That was used to get a smoke ring without smoke. Hope this helps. Thanks for watching.
I couldn't find tender quick in my town. I purchased a meat tenderizer instead. The ingredients are salt, sugar and bromelain. Will this work as a substitute or should I just omit it? I also don't have an injector. Can I just marinate it longer? Thank you! This looks so amazing
Yes. Tender Quick is only for getting a smoke ring without having to smoke the meat. No biggies. You really don't need a tenderizer as long as you cook the brisket low and slow. Brisket, by nature, is a very tough cut of beef. That's why it's cooked low and slow for longer periods. The longer you go, the more tender it gets. Injection is also not necessary; it just adds a bit of a stronger beef flavor and keeps it more moist. I've even cooked brisket in the oven over night at 200 degrees then finished it off the next day either in the oven at 350 or on the smoker for several hours. Whichever method you do, the internal temp of the brisket should be around 205-210 degrees. Hope this help. Thanks for watching.
@@RICHARDINTHEKITCHEN thank you for the quick reply! 🙏 I'll be starting this tonight I'm so excited. Thanks again for the recipe!
Yw. If you have any more questions, feel free to ask. Please let me know how it comes out. Thanks again!
thanks richard i grabbed a brisket and diddnt want to man the bbq for 10 hrs :P time to wipe dust off slowcooker
Thanks for watching. Hope ya liked it.
Good stuff
Thanks so much.
It looked dry, or are looks deceiving?
Yeah. Just bad pictures. It didn't turn out dry at all. The meat was really moist. The injections of the marinade kept it from drying out in the crock pot, which can happen sometimes with a crock pot cuz of the long cooking times. Normally I would spritz the brisket if on a smoker, but I don't recommend that in a crock pot because every time you take the lid off you lose 15-20 minutes of cooking time. Thanks for watching.
So good, Thank you.
Thanks for watching and commenting.
i would genuinely like to toss a few back with you buddy! great video!
Thanks for watching James
RICHARD IN THE KITCHEN glad to brother! Subscribed as well!
Thankyou
subbed ya back. Thanks so much. I'm gonna enjoy your channel. Looks like alot of good info on there.
RICHARD IN THE KITCHEN I appreciate that my brother !
Hi Richard, thanks for the recipe. I followed the instructions but my brisket shrank and got really dry after 8 hrs in slow cooker - there was a ton of liquid in the bottom that must have come out of it. Do you have any advice for what I could try next time? My slow cooker has no low setting so maybe that’s the cause.. Should I base the cooking time purely on internal temp and not the number of hours in the slow cooker perhaps? Thanks in advance from England!
Thanks Luke for watching and for your question. Brisket is a tough cut of beef to start with and the idea is cook it low and slow. Whenever I smoke a brisket outside in the smoker I'll cook it for about 14-16 hours at about 200 degrees. Some crock pots tend to run hotter than others so that just comes from experience in cooking with yours to get know how it does. Any brisket is gonna shrink no matter how we cook it. I believe yours dried out because of the 8 hours cooking on high. Briskets have to be cooked on low....I learned that the hard way many many years ago. lol. The liquid at the bottom is the juice fat from the meat that was caused mostly by the long cooking time on high. I recently found one of those crock pot cooking bases which allows us to put the food on top of that to keep it out of all that fat juice in the bottom. Amazon has those cheap. As far as the final target internal temp, you're looking for around 195. Now, with that said, at some point during a brisket cook you're gonna experience what they call a stall, which is a point when the meat temp stops rising. No worries, it'll come through it and start rising again. The stall starts at about 150 degrees and can last for hours. Frustrating, but we just have to wait it out. Once my brisket reaches around 170-175, I'll take it out, wrap it tightly in foil, wrap a towel around it then place it in an insulated cooler to finish cooking for about 1 hour. It'll continue to cook and eventually hit the 195 range. It would beneficial if you could pick up a crock pot with a low, high and warm setting. Hope I answered your questions. If you have any more just let me know. Thanks again so much for watching.
Hey Luke. Since you don't have a crock pot with a low setting, try this instead. Cook it in the oven where you have better control of the temp. Here's my video on that....th-cam.com/video/BCgbsXhqvOs/w-d-xo.html
Thanks really good for Sandwiches
Thanks for watching Steve
Do you use a 1/3 of cup of garlic powder and then 1/3 of a cup of onion powder and then another 1/3 cup of grounded black pepper or is it a 1/3 a cup of all the above ??!
If I can whip up a bomb; I am sure I can figure this out too. It is just cooking; at the end of the day. I am very interested.
Thanks for watching
Thank you
Thanks for watching!
you r da man!!!!!!!!!!!!!
Thanks for watching
Made this last night and turned out good. Just a question tho. When I set it on the onions they broke apart after a few hours and the brisket started to drown in juice. I took some juice out because I was very positive it wasn’t supposed to do that. So is the juice supposed to touch the brisket at all?
Yeah the onions will break down as the cook goes along. Not really a problem as it contains alot of flavor from the fat drippings and seasonings from the brisket. In fact, I usually pour some of that juice over the brisket before servings, but I'm a fat loving kind of person anyway. lol. Glad you tried it and thanks for watching and commenting.
the recipe looked great, good cook amount, my only thing was that the final product looked a bit dry, and that's probably because he cut the fat cap off, and he placed the meat on top of the onions, so it didn't reabsorb any of the juices, so that's what i would do different, i will give this a try. Thanks
Actually it wasn't dry at all once I cut into it. Thanks for watching.
mmmm...yum
Thank you for watching. I appreciate it.
Love me some brisket and tater salad.
Thanks for watching Michael.
I have a big green egg but hate all the trouble, so this video is a good idea, but one question, What if i did every thing you said, but n those last 5 to 10 minutes under broil, instead I put it, (wrapped tightly) in the smoker using apple or cherry wood. Would it improve the flavor? I am thinking I want a way to get some real smoke on it without all patience of full grilling. So your method for everything except substitute real grill instead of broiling? Probably wouldn't be worth it
Thanks for watching. Thanks for your question. Well, first, I used liquid smoke to simulate the smoke flavor. I found that worked fine. But, if you're looking for "real" smoke flavor I think it would take longer that 10 minutes in the smoker to achieve the smoke flavor you're looking for. Actually, your idea is a good one. It takes time to get smoke into the meat so I think only putting it in the smoker/grill for 10 minutes or so would not penetrate the entire brisket. Perhaps take it out of the slow cooker an hour earlier then smoking it on your grill would get you there. In fact, I may try that myself next time.
Did you wrap it in foil when you broil it???????
No. I wanted it to char on top. Thanks so much for watching.
Thank you so much for replying back, your video was very helpful, never done Brisket in a roster only on pit
Would you add liquid smoke to get some type smoke flavor?
You’re most welcome. Hope you enjoy it!!!! Thanks again for watching.
Were did you get the injecter from
Bed, Bath and Beyond. Thanks for watching.
@@RICHARDINTHEKITCHEN thank you for reply.
YW
I’ll have to try it for myself, but that looked pretty dry.
Thanks for watching. If you try it let me know how it came out.
I dunno, that brisket looked very dry & stringy to me.
It wasn't. Sorry. Thanks for watching.
Joseph Bagley that’s because it was cut with the grain, not against it.
dry rub recipe?????
Hi Lynjane! I give the recipe for the dry rub at the 5:20 mark in the video. Thanks for watching.
Are you a chef
No ma'am. Thanks for watching!!
Why add chemicals and nitrates? Disgusting.
No different than the chemicals getting into the meat from the burning wood and smoke when actually smoked on the smoker. Thanks for watching.