The BIGGEST Brisket Mistake and How to Fix It | Mad Scientist BBQ
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- เผยแพร่เมื่อ 25 ส.ค. 2024
- In this video I break down what I believe to be the biggest mistake backyard barbecuers make when cooking a brisket. I also tell you how to fix it.
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Pro tip - Many modern ovens won't let you set 150F, but they DO have a temperature calibration that will allow you to trick it to hold at 150F. Just set it to the lowest setting - say 200F - and then do the calibration (google instructions for your model) and tell it the actual temp is 250F when it's set to 200F. It will lower the temp by 50 degrees so when you set it to 200F, it will stay at 150F. Just remember to set it back to normal when you're done, or remember you tweaked it and change your cook temp accordingly when you're not using it as a warmer.
I am just wondering if there is any difference in resting at 150 vs 170. I have heard rumors Franklin rests his at 150 but 170 is still well below the 200+ degree temp the brisket has already been cooked to
@@ryanbramich6951 170 will overcook it. Been there. 150 is the way to go.
Saw a utube video of a guy that did this recently! He was a genius to come up with this!
Is there a such thing as over resting?
A lot of ovens give you a 25 degree handicap when convection baking, so you can put the finished product in there at 170 and in reality it’ll hold it at 145. This is how you can smoke different cuts days ahead of time and serve them all together like the pro shops do.
I usually let my briskets rest either on the couch or in my bed, wherever they are the most comfortable after a long day in the smoker
I prefer my lazy boy recliner next to the dog
I prefer between my wife and I lol.
Good tip Jer. I like the oven technique .
Onto the next cook brother
Same usually we smoke a cigarette after together
I tuck mine into bed and read it Green Eggs and Ham. Then sing it a lullaby until it goes nappy nap 😴
@@noahwoods9916 lol, what brisket.
The long rest is key! Im always stressing that in my vids. its the true low and slow part of bbq. also pro tip if using a cooler,, flush it with boiling water first so its hot like a warmer as soon as the brisket goes in, easily have an overnight rest out of the danger zone.
CHUD-MAN SPEAKS!
Great tip!!! Thanks!
I'm trying your sous vide rest method this weekend. Im unsure on whether I will make a foil boat or not, I was thinking I will just see how the meat looks when around 180 and decide then.
@@elijahfuller9693 how did the sous vide come out?
@@davidk7904 tried it two ways sous vide before and then smoke and smoke then sous vide as Bradley did. Sous vide before and then smoke turned out better for us. When sous vide, I used sous vide for 24 hours and the only smoked for about 3 hours . I ended up not using any foil.
We need a resting experiment!!! Cooler vs Oven vs Cambro vs Holding oven vs Cooler with hot water and towels
Great idea. Experiments are the kind of thing I'd like to see from a channel with the word SCIENTIST in the name. Where's the science, my dude?
So you do the experiment and tell us how it went. 🤙
Yes
Worst thing is when you're running behind schedule with guests and feel bad by insisting on getting at least a half-hour rest.
I always make sure my pulling time comes around at least 8 hours before serving time. Sometimes that’s at midnight.
@@RadDadisRad Yeah, this was when I was pretty much brand new.
Been there. 🤦♂️
This should be a meme lol
@@RadDadisRad where do you store it for 8 hours?
I catered a brisket for a friends’ thanksgiving one year, it cooked way faster than I had planned for, and was done 4 hours ahead of schedule, or 8 hours ahead of service. So I put in the oven at 170 for 5 hours before transferring to the cambro. Thought I had ruined it. To this day it was one of the best briskets I’ve ever made.
That's just it....brisket cooked faster than anticipated.....well, if you do brisket really low and slow....temps should not exceed 220-225, you'll be amazed just how well the brisket turns out. Rest it for minimum 4-5 hrs @ 150 degrees and you'll have a way superior brisket than one cooked at 250-275 and rested for 2 hrs, like the majority of the youtubers are doing.....now in all fairness, I'm guilty of this bad practice myself too, I lose patience all the time, and although the brisket turns out OK, its not the superior quality brisket cooked a a very low temperature, and rested properly...
Just checked my oven and it also only goes 170 at the lowest so I’m glad 170 is not too high...
@@cmlapaz check how much it fluctuates. Mine goes up 190-200 when set at 170. Also look into calibrating your oven and might be able to manipulate it down to 150-165
@@suckslip will do thank you!
@@suckslip I've noticed 170 is a problem for my oven. How do you calibrate one?
Why don't ovens go down to 150!? It's Big Oven trying to prevent us from cooking like restaurants if you ask me.
Hahahahahaha!!!
Someone commented that he left it in his oven for 5 hours are 170 and it turned out great...
Depending on your oven you can recalibrate the temp down 20 degrees to get to 150
Roflmao!!! Good one!!
I recalibrated my oven down 20 degrees. Works great
I literally spent last weekend researching the best way to keep my brisket warm for a long rest and this video comes out the next week! You've been killing it lately with some of these pro tips that have helped my brisket quality immensely.
Same here! I was JUST looking into the best way to rest a brisket and for how long. And then this vid comes out. I’m cooking one next week for some friends that are coming from out of town.
One of my buddies used to work for Franklins, he said they would rest 12 hrs in a proofer @ 150 before serving. At my place we didn’t have a proofer, so we dropped pit temp on the 500 to 145-150 and held them for 6 hrs before serving. Absolutely beautiful every time.
@@mikegwin2924 pulled them until they dropped in internal to about 160ish, then put them back on.
Rest them naked or still in the wrap? I want to rest mine in the oven!
Great video..my last brisket, as soon as it hit 200 I pulled it and put it in a cooler and covered with towels..four hours later it was pure mush or pot roast. I didn’t know when I put the brisket in the cooler and covered, it would continue to cook. It makes perfect sense to let it cool at room temperature and then put in a cooler if need be.
My first ever brisket is on my smoker right now. I've watched everything I could find and read volumes on it too. 5 hours in right now and it is still doing great! I'm spraying every 30-45 minutes.
noice! Wish I was cooking one right now too! enjoy it manana bro.
good luck!
I’m about to start my first one too (been smoking for years, but a brisket was always too much meat for me and my gf. Now I’m aware of sous vide reheating and leftover meat is most welcome. Haha ). Good luck!
Welcome to the big leagues. You’ll never forget your first brisket cook
Good luck! My first brisket was a disaster, mainly because of bad fire management, so don’t beat yourself up if it’s not perfect.
A tip I got from Cosmo's channel- once you've cooled to desired resting temp, wrap it all back up in the paper, then cellphone seal the paper around the brisket . run the oven up to 200, throw the whole thing in on a cookie sheet. TURN THE OVEN OFF AS SOON AS it hits 200. I usually rest it that way for 4-6 hours. Love the results. Sealing it in the juices helps moisturize the flat and continue to render. My flats have rivaled the points using this method
Just did a cook last weekend, cooked to 203 degrees, pulled off stuck in cooler, went to bed 1 am, very important to let it cool before putting it in the cooler, didn't fall apart but dry. DRY. Perfect timing on this one, explains my mistake, thanks!
I've only cooked one brisket since I got my smoker and just from following what you show it turned out amazing! Definitely my no.1 channel to come to for smoking tips. Thank you 🍻🇨🇦
2:19 Best ad ever. That sound makes me want your Thermopen, apron and mic all at once.
The sound of him slipping the pen back into his apron. Such ASMR 🤤
Definitely gonna look this up now 🤣
The timing of this is amazing!! I just pulled my brisket to serve at lunch time tomorrow! Put it directly into the cooler. just pulled it out of the cooler to let it cool! I'm telling you, I literally just pulled it and pressed play!
How did it come out?
You didn’t let it come down to 180 like he just said in the video? You put it directly at 205 internal temp? It probably came out overcooked
@@Chuchinmex30 Do ya'll even read? He said he pulled it back out of the cooler to let it cool down to 180.
@@2005Pilot it came out amazing! Had to put it in a warming oven to keep it to temp before the guests arrived but even after that... it was the best brisket I’ve made so far!
Love your videos i used to use a pit barell cooker for 2 years till i started watching your videos and realised that all i was doing was smoldering my fire and cooking with bad smoke i went out and bought a oklahoma joe highland offset and learned how to have a clean fire thanks to your other videos on fire management did a 14lb brisket and wat huge difference between the pit barell and the offset thank you for showing me how to develop better bbq
I’ve needed this video to come out. As a entrepreneur minded person, I’ve been wanting to start a BBQ food truck/trailer. I heard Chuds BBQ mention letting it rest in a warmer overnight for their restaurant but have never seen a video explain it. Thank you!
So, I have checked out many many videos of how to cook a great brisket and your videos are always the only ones
that make sense and really work. Plus, I now have an understanding of the whole process. I'm not the pro you are but I keep working on it. Now, I don't waste my time with other "pros" that seem to screw up. I'm sticking straight with you. Thanks for All the great education your giving.
I find the best way to rest Brisket or even a Pork Butt is to boil a large pot of water, pour it in your cooler, close the lid and leave the water in there for 20 minutes. Dump out the water. Take your meat, wrapped in foil, and wrap it in a large towel and put it in the cooler. close the lid. It will stay warm for hours. The first time I did this was with a Pork Butt and 5 hours later it was still too hot to pull apart with my bare hands. I had to put gloves on.
I do exactly this. Game changer.
Great idea !!!
It’s crazy how I stumbled upon your video by accident!...and now I’m learning a lot even down to the science of wood. I enjoy this thanks man! Shout Out from New Mexico!
Have you done a video showing the difference between rest times and final results? (like putting the "science" behind it with an experiment)
this would be a really good video
@@scandinavianserialki agreed
Make this happen!
I second this, would be crazy to see how much difference it makes!
Upvoted
Great information here. I always let my brisket cool at room temp to 175 and then put it in a cooler with a few towels above and below. Takes 2-3hrs to get down to 140 and then I slice and watch the magic!
I'm glad you made this video, I always tell people that resting big pieces of meat like this is the most important step, and likely the most commonly skipped as well. Keep up the great videos and thanks for sharing your tips!
So true Jeremy! I discovered that little talked about secret many years ago. I cooked 3 briskets and I fed the first one to my friends that were serious bbq connoisseurs. They didn't think it was all that great. Then about an hour later I cut up the second one for other people that showed up to my backyard barbecue. They thought it was pretty good. Then about an hour after that the latecomers showed up and I sliced the third brisket that had been renting in an improvised warmer for about 2 1/2 hours. Needless to say they were the most impressed. The only variable in all three briskets was the rest time.
P.S. you and I cross paths many years ago through your cousin Brad when neither one of us were into bbq. It's really great to see what you've done with your channel. Too bad we didn't link up some while you were still in Cali. Ironically I lived in Kentucky for a spell. You made a good choice.
I didn't know about letting it cool at room temperature before placing it in the cooler, will try it next time I cook!
Only to stop the meat from crossing over and over cooking like a stew meat.
Another tip. Before that room temp rest. Unwrap and vent off some heat. Just for a few minutes
Did this last time for the first time and the bark got mushy, wasn't sure why till just now.
@@camerong5349 sorry, can you clarify what you did?
@@cmlapaz sure, I put wrapped brisket, straight off the grill into a small cooler. Usually don't do this method because I didn't realize I had a cooler, lol. Anyways I let it sit for about 1-2 hours there. Removing it, I found the bark to be mushy (if that makes sence). Only other difference was I didn't put mustard on before the seasoning. So that could have something to do with it also.
Muscles in the brisket at high temperature are swelling outward because of the heat(heat expands). If you cut too early all of those juices being pushed outwards by the muscles just pour out of the brisket. If you let it rest and cool the temperature dropping causes the muscles to contract back and the juices go back into the meat making a more moist and tender brisket. Great video Jeremy!
Thanks for the explanation! I've always known that resting is good, now I know why. Thanks my BBQ friend.
This is a phenomenal tip. I made the mistake of cooker to cooler and it over cooked by a hair. Thanks for another great video.
The best brisket I've ever made rested for six hours. I didn't plan it we just stayed at the bar a few hours more than planned.
So is it the magic of resting and being hungry combined? :)
Everything tastes better when your drunk 😜😜
@@MrMowzy yep
You’re not alone. I’ve done the same by “accident”.
Yea being drunk makes everything taste better
Have you tried putting your seasonings through a coffee maker and use for the spray? It seems to come out with more flavor. Please try a comparison video and give your thoughts and opinions. Keep up all the great work.
I was worried resting my last brisket in the oven because mine would only go as low as 170. However I was surprised to learn that because I left my meat probe in, and placed the pit probe on the oven rack, I was able to monitor the temps. The graph on my flame boss app was a perfect up and down wave of 175-145. Electric ovens don’t maintain a perfect temp on that low of a setting they must bump on and off. The interesting part was the meat temp slowly fell from 170 to 155 over the 6 ours in the oven. Came out great
Fellow Kentucky boy with the greatest tips, thank you so much.
Another great video, Jeremy. One thing I'd suggest about letting it rest in an oven is to confirm with a probe that the temp is actually what the oven says it is. Mine seems to stay 20-30 degrees higher than what it's set to.
totally agree with this. I rent my apartment and we recently had to get our landlords get us a new oven and it's a really cheap one that doesn't go to the temp it says it is on the dial (it's not even digital it doesn't even have a clock on it!)
Definitely second this. Mine is routinely 15-20* too high. End up putting an ambient probe in and cycling on and off to keep 165-175 or so
I started my barbecue journey with an electric smoker and have since purchased multiple wood fired grills/smokers. The electric hardly gets used anymore but it still serves a great purpose. Now, I’m able to pull the meat off of the Brazos (usually) and use my electric smoker as a warming oven for resting. It has a temperature range of 100°-275° and a water pan, which makes it perfect to dial it in exactly where I want (normally 150° for resting).
Seriously Listen to Jeremy... I can confirm the following:
$75, 14 lb Prime Brisket, expertly trimmed and looking beautiful...
Smoked at 187-280 degrees for 11 hours
Pulled with flat @210 and point @ 195...
Let it sit 5 - 10 mins... counter top probe temp was 200+ degrees (I failed to let it rest at room temp... didn't let it drop down to 180 degrees (Jeremy's)/170 degrees (Smokey Joe's BBQ))
(in my defense it was 3AM again, after 12 hours of BBQing... tired and had enough of this BBQing for one day, cut corners, didn't want to stay awake another hour or two to let it cool properly...)
(Fight this feeling my tired/wary BBQ Warriors! Power through to a better finish than mine)
Then I put it in oven set @160...
8 hours later...
Results = 3 lbs of Salty BABY FOOD!!
Flat went from 3 inches to less than 1 inch...
Was juicy like strained peas... but still baby food.
Saving this recipe for when I'm older and need my brisket via feeding tube...
Life Lesson: Time your BBQ so you aren't pulling it at 3AM and have to fight to stay awake to let it cool for another couple hours before hitting the "resting oven" at @150.
I'm 28 with a wife and 3 kids. I just started smoking my second brisket ever and it's a god send. The first one turned out GREAT (I watch your stuff religiously.) The beauty is brisket is so expensive I have an excuse to sit outside next to it with my cooler to "make sure it doesn't burn." Mad scientist... More like mad I didn't find your videos sooner lol best hobby I have ever gotten into.
This is why I love barbecuing so much! You never stop learning! Thank you!
I finally managed my time the last time I smoked a brisket and was able to rest it for around 4hrs. Best I’ve ever done.
I rest mine in the oven also. I have found that the oven allows just enough heat escape to manage the temp lowering periodically. But if I do have to warm up, I will set lowest temp and crack the door a bit. Works perfect.
I've rested for 4 plus hours before but didn't wait for the brisket to cool down first. I'll give it a shot. Thanks
Great info...I've had people look at me funny when I told them I rested my brisket for 3-4 hours! Gonna have to try the longer rest!!
You rock mate. It's like you're psychic. You put out a video on exactly what I'm about to put in my smoker within 12-24 hours with alarming accuracy. Maybe this evening when the whole crew is bugging me and laying ears back I'll show them this and be like, "Boom ya heathens! Now let the magic happen." It's really hard though, letting it rest properly. Everyone has been smelling it all freakin' day and there's been nibblin' for 'quality control' and you're worn out because you've been doing 15 other things during all those hours and so hungry you could gnaw your own paw off. It's 6:30 AM for me and I'll be fighting the crowd by 3 PM to give this beast all the rest it needs. Love your show mate!
Thank you so much for the “rest” info. I work at a (what?) GREEK restaurant, which has an OLD smoker, out back.
NOW! I live in Tennessee (we LUV us some smoked foods), and I’ve been smoking various meats on it.
Because it has warped more times than the USS ENTERPRISE from Star-Trek, I’ve had to be innovative.
The info in this episode will help the finished product to achieve the taste profile that I’m looking for, to both enhance Greek dishes ( in Nashville ), and make the owners believe in what I am doing.
Thanks, again, from one serious cook to another
You're so so so right Jeremy, A long rest is paramount in the final product... Kind of magic actually.
I agree with you! A long rest period is key!
Truly enjoy your videos because I've learned so much, thank you!
Trimmed a prime brisket to around 10lbs and smoked on a Pit Boss pellet smoker with a couple mods using comp blend pellets. Started the cook at 1pm Saturday for dinner on Sunday. This is my 1st attempt at a brisket following all the notes I've taken from watching Mad Scientist BBQ's videos. My cook ended earlier than expected at only 11hrs. Put on counter to rest and went into a cooler at 180 degrees then I went to bed. Been holding the brisket in the oven between 145-160 until we eat. Took it out at the 12hrs resting time to wrap in foil for the remainder of the rest. This might end up resting for 16+ hrs so I'll report back on how it turned out.
Mistakes were made so my results were just okay. Ultimately, I believe my biggest mistake was using the oven @170 degrees to keep the brisket145-160 during the last part of the rest. It looked just like the pro's, had a nice bark and tasted amazing but was way over cooked for my taste. I need a better cooler for the rest and need to plan a little better. Thanks again for all the great advice Jeremy. EDIT: Maybe wrapping in foil during the rest wasn't the brightest idea!
Love this content! Thanks for your time to put this together and helping the bbq world!
Usually do mine for 10-12 hours, cut the heat and leave wrapped for about 1.5 hours, and it turns out great. I don't usually make a very large brisket though... if I did I would definitely do it like you do.
I’m a long rester too... always have been from day one. However the tip of letting it cool to around 180F, I did not know that!! Thanks for the tip, I’ll surely try that next time!
Had to leave a like as I can personally attest to this, I was definitely in the cooling til it was ready to cut camp but I recently smoked a brisket that finished cooking early and it literally rested for 10 hours and there was an unbelievable difference in the end product. I never knew I was holding my bbq back so much!
Did you rest in the oven or a cooler?
I am new to the channel, I smoke a lot of ribs, just learning to do brisket (after sous vide), and this was one of the most helpful videos. I will put it to the test within the next week.
Actually I am testing on a pot roast (sous vide) then smoke it's cooking today, will rest/cool before smoking, then will rest it a while after smoking. It makes sense that it will re-absorb some of the moisture...
Just did my first brisket in my first smoker (electric) mistakes where made and now I can't wait to do another. Start even more in advance for a longer smoke. One nice thing is, I can pull out the brisket, wrap it in paper and put it back in without chips at 150 for as long as is needed to rest.
My last brisket (also my 2nd, still learning) I finished 5 hrs ahead of schedule so about 8 to 10 hrs total time. I wrapped it in a towel and threw it in an igloo cooler. By dinner time it was super tender, way better than the first one I did. But we still felt the flat was a little dry. I think it was due to a couple of reasons. One being that I pulled it at 215 - 220 instead of 200 (turned my back for a second). Also I feel like a lot of moisture was soaked up in the towel. So I was thinking I would foil wrap over the paper next time before I wrap it in a towel to try to prevent the towel from stealing all those precious juices. But this low oven suggestion might be even better. We have a warming drawer feature on our oven that I think I can set to a low 150 or so. I'll try that next time.
It was still miles better than my first and I can't wait to do the next one that is sitting in my freezer.
If you have some, add liquid tallow when wrapping for the first time and add some more when time to rest it. The flat will stay much more delightful (as well as the point).
I've done 3 since. The very next one from this post was much much better using the warming drawer. But the bark was still mushy. I started using the tallow on the wrap. We really enjoyed it. Then at the break of the winter months I cooked another one and shared it with friends. Everyone gobbled it up. The bark was amazing but I couldn't keep the temps stable and I don't think I trimmed enough of the hard fat so there was a bit of a thick vein of fat running through the point. The flat was amazing. One thing I realized was that I forgot to do anything special during the wrap, no spritz no tallow and that bark was to die for. The lady one was a couple weeks later. It was the best yet. Well trimmed. Tallow wrapped. Warming drawer. Still struggling with my temps swinging. Thanks for all the tips
I've done 3 since. The very next one from this post was much much better using the warming drawer. But the bark was still mushy. I started using the tallow on the wrap. We really enjoyed it.
Then at the break of the winter months I cooked another one and shared it with friends. Everyone gobbled it up. The bark was amazing but I couldn't keep the temps stable and I don't think I trimmed enough of the hard fat so there was a bit of a thick vein of fat running through the point. The flat was amazing. One thing I realized was that I forgot to do anything special during the wrap, no spritz no tallow and that bark was to die for.
The last one was a couple weeks later. It was the best yet. Well trimmed. Tallow wrapped. Warming drawer. Still struggling with my temps swinging. Thanks for all the tips
Got my sub for this one, learned a mistake I made. Thanks for the knowledge.
After cooking a few partial briskets (center cut) I cooked my first full packer brisket (14lbs) this past weekend. What a difference. It was for a family gathering Saturday evening. To avoid any stress I planned to put it on at 10:30pm 225F before I went to bed, then wrap it in the morning if it was in the stall and looked right. I wrapped at 6:30am. It had been in the stall about 2hrs. Used the version of the foil boat that Jeremy demo'd in another video. It finished and came off the grill exactly 12hrs after it went on. I did pretty much what Jeremy suggested: I left it on the counter until it cooled to 180F then into the cooler with several kitchen towels wrapped around it. Took it out at 7:30pm, about 8hrs after it went in. It was amazing.
I don't understand using an oven when a cooler is so simple. No need to fiddle with temp calibration etc. If you got the time to do that you certainly have the time to get a cooler and some kitchen towels.
Do you have it wrapped in foil inside the towel wrap? Cheers.
@@DoomiePookie I typically use pink butcher paper to wrap, but yes it should be wrapped in paper or foil. I use cheep kitchen towels, things I don't mind getting a little fat on.
Literally serving 2 briskets today for a bunch of family I'm going to try this thanks so much!
Another great vid! Indeed, rest is everything. I like to rest my short ribs too. I generally cook low and slow, wrap in butcher paper late, cook a bit more, rest a fair amount of time (at least an hour but as long as four hours), unwrap, slice, eat. I believe low and slow allows a shorter rest whereas hot and fast requires a much longer rest. I prefer low and slow but sometimes I mix it up during the cook to maximize the quality of the smoke - especially early in the cook. I get pretty great results I think. Thanks again!
So I have a 45 yeti that I use. I heat bricks up in the smoker and put them in the bottom of my yeti and place the wrapped brisket on the bricks. I’ve been able to slowly drop from 180 to 150 in 16 hours with multiple briskets.
Good tip
About how hot are the bricks when you put them in the cooler?
What I want to know is how tender the bricks were!
Time and temp for bricks? Hot and fast, or low and slow? Texas style or Killer Hogs rub?
What kind of bricks? They dont mess up the yeti? How do you know how hot the bricks are?
Yeah so us Texans know that if you want to eat on Sunday then you smoke your brisket on Saturday!!
Ohhhh yeah
Yep, I'm smoking a brisket right now to eat tomorrow for my father-in-law's birthday.
Oklahoma agrees
@@tonytillman3953 When you do it the day before it's no pressure. There's no last minute trying to rush it. And that's good because if you try to rush a brisket it'll be dry, tough, and everything it shouldn't be!!
So you rest is for longer then 12 hours then? Or do you finish at 6am to eat it 6pm?
Damn. That means I'm going to have to bbq the day before! Try explaining that to a hungry family: "Sorry, kids. You're eating this tomorrow" LOL. My wife will kill me. Hahaha.
Most ovens only go as low as 170 or 175, but with some you can “recalibrate” them by 35 degrees or so. So you can trick your oven into holding a lower temp such as 150. For my last two briskets I did this to rest them for about 11 hours and they were the best yet!
Yeah my oven only went to 170. How can it be calibrated to a lower temp? That would be great.
@@teknilze not sure if all ovens can do it, it depends on the oven. If you look up the manual for your oven model it might tell you how.
100% agree with you on the magic of the long rest.
150F is a great temp to set your warmer or oven if it will go that low. Gotta keep the meat that temp for safety. Temperature danger zone is between 40F and 140F. Awesome video Jeremy!
Thanks for sharing this knowledge. Would love to see you do an in-depth video that tests different rest times and methods and compares the results
Including if resting Fat Side Up or Down
On the tail end of a Mastodon Brisket , 18 lbs . Went on at 1am @ 225 , B&B comp
Briqs and seasoned pecan chunks I split and cut to 4x4x5 chunks. I’m at hr 14 with internal temp of 180, wrapped at 170, rolling till 197 then rest 45 mins on counter then another 30 in cooler
Good work Jeremy. Can you do a video on the brisket stall, and how to deal with it?
I've been watching a lot of BBQ videos lately to improve my smoking skills and its a natural part of cooking a brisket. Some cooks practice patience and let the meat move through this stage on its own and keep it sprayed to prevent drying. But if you want to move through it faster wrap it with butcher paper or aluminum foil
An 8-10 hour rest period is what I refer to as leftovers
Thank you I am in the middle of cooking this is so helpful
Great information. Thank you. I am smoking one right now. First time in quite a while. I had forgotten all about the rest time.
When I smoke anything it's mostly for me and maybe someone else. I'd really like to server a quality smoke meat the next day for family, friends, neighbors. I'll I've it try! Thanks for posting!
I am going to try wrapping next. I have been cooking on a drum since the 90’s. My first brisket was so big I cut it nearly in half and smoked it for 7 hours and put into a cooler. 6 hours later I was prepping it for lunch when I realized it was perfect. Everyone has their way. My dad swore by wrapping in foil. Most folks don’t appreciate the work but when you cook for your own pleasure it pays off.
There is a local bbq restaurant near me that just opened it’s 4th(?) restaurant in our neighborhood. The owner is from Texas, (I’m somewhere in western Washington). Their brisket is Texas style, Dalmatian rub, aka salt and pepper. I prefer a more seasoned rub, but, aside from that, their brisket is excellent, (imo). I asked my server how they prepared their brisket and she said it took 30 hours!?! At that time I couldn’t begin to understand how it could possibly take that long. Now I know.
I started using 2 old cres corr warming ovens. I set ut 150-160 and aim to rest for at least 8-10 hours. Finished product has improved tremendously.
Why not do an experiment on comparing 2 briskets, rested vs no rest ?
I’ll tell you right now, slicing up a brisket with out resting it is the fastest way to wooden brisket!! Done it a few times because of work and how they mass produce things there and the first few hours of brisket are pretty mulchy. It’s fine when you eat it off the board but once it sits for 10 min it’s dryer than a pop corn fart.
No! The experiment should be direct into cooler vs waiting until it hits 180 THEN going to cooler! both resting for 2 hours.
Hi Jeremy, My last brisket I used your advice and rested for 3 hours in a cooler. Serving temp was 145 C. Was perfect. Thank you
Is there a pattern for smoking a brisket like 321
Hey Jeremy! Did two brisket and 4 racks of ribs a few weeks ago. As usual 12 hrs on the smoker. Started at midnight for a 4pm dinner. Stuck the brisket in the cooler at noon wrapped in a bunch of towels. Out at 4 to slice, and both still to hot to touch bare hand and soaking wet moist. Ill be doing this from now on. Let's me grab a quick nap once the ribs are wrapped.
This is not talked about enough and it’s a very crucial step. Thank you sir
I’m fairly new at smoking. I’ve learned through people like you, briskets are unpredictable allow yourself at least 50% more time when cooking for quests. Thanks for the video.
Thank you for the video. I tell everyone that is just as critical if not more than the cook. Resting is the key!
You ave your videos are awesome man but your added value in my opinion is the science part of what you do. To me the 'why does resting help' was the crucial part in my expectation.
Great video Jeremy, I 100 percent agree! I’ve never let a Brisket rest for eight hours, but now I’m going to try. To this day the best brisket I’ve had was given a four hour rest. Cheers!
I always have gone from smoker to towel wrapped in a cooler for at least 4 hours... I will have to try resting down to 180, then popping it in the cooler. Thanks for the tip!
I enjoy your vids a lot and have been commenting with questions about resting. So thanks! I recommend you cull the comments after each vid and make a short follow up vid where you answer questions. Seems like an easy way to get great content out.
Thank you so much for this information, this will help me immensely.
I work at a bbq restaurant. We usually smoke brisket overnight and it rest for hours before slicing, if we have to load some in the morning it doesn’t get to rest and the fat isn’t rendered even close to the brisket that we let rest for hours. And the brisket is overall not nearly as moist
Will you please try experimenting with “resting” in a sous vide bath set to 140 or so?
I second this,
If you do, you will lose your bark. I smoked a brisket for 3 1/2 hours, vacuum sealed, put brisket in a Rubbermade tub water bath for about 36 hours with my Anova. Pulled, patted dry, hit with torch, and cut right there. One of the top 3 briskets I've ever eaten and I'm from Texas. Bark wasn't what you're used to but meat quality made up for it.
I ordered my thermapen mk4 because of you and I love it! Worth the money
Same! I love sticking it up my ass and reading the temps.
Cooked a full brisket and it was finished around 10pm. Held it in my oven at 150 until lunchtime the next day. What a difference!!
This method is mentioned in Franklin’s books. Day of the Restaurant section he mentions pulling briskets at midnight for 11am then starting beef ribs etc. It works tremendously. I’ve been cooking briskets day before all day til 205 then pulling at night. Leaving it wrapped and set my oven to 180 until 3-4 hours a before my guests arrive then pull and leave on counter to rest.
Thanks for another outstanding bbq tip, Jeremy!! Much appreciated!!
Current brisket resting protocol: Rest at room temp 3-5 hours after pulling, then hold in oven at 170F for at least 4-5 hours.
Going to cook my very first brisket on my pit boss this weekend. I was going to ask you, when you say it’s UNSAFE to get to a certain temperature what do you mean by that? I always thought after you cook it to the desired temperature it would be fine even if it dropped in temperature. Thank you for your videos I write down all your steps
I just did a prime 20# brisket to feed a party and it turned out perfect. I won't cover the usual step-by-step, only the finish. I did exactly as MS stated, smoke till done, cool down, then right to the cooler. 8 hours, and then, since I did it a day early (I had ribs to do the next day), it went in the fridge. I cold sliced both the point and flat and lightly brushed with warm beef tallow. I used a mixture of au jus and homemade beef bone stock (not broth) in the pan to mix with the brisket juices and slowly re-heated, covered, on lowest oven setting. It turned out great.
I am actively smoking a brisket and I feel like I am failing miserably! Its a 15 pounder! I trimmed it and seasoned it. My Temps go way up and I get them back down but managing the fire for me is the hardest part. Your videos are helping out but I wish I had someone here to actually guide me and give live feed back.
I never considered resting at room temperature before putting it in a cooler. I just so happen to have a brisket on the smoker right now. I’m going to try this today.
And the result was???
@@2005Pilot no real discernible difference
Great advice. And valid. I have never waited 12 hours, but 5 or 6 seems to help. Next one we will see.
Thanks for the video, very interesting.
just found this video now and have been testing out different meats with and without the rest. Slow cook + slow Rest = better distribution of juices, softer meat result. Cooking the meat is a shock and it takes time for the smokiness to subside just enough for it to go from delicious, to perfect.
Souz Vide is soo dang easy and is like $50 to rest a bathtub of briskets. You literally just clip to the circulator to the side of any container and set the temp for 150 and the time for x hours. I just use a couple of large zip loc bags taped together or vacuum sealed bags no matter. Vacuum sealed and rested briskets make the greatest christmas presents ever.
Awesome thank you very helpful very good detail
Love your tips on cooking, helping me a lot. Thanks please keep it going 👍.