Great watch for us brisket geeks. Such a fun process isn't it? The whole process you do is very familiar. I always say that I do the initial smoke process until I get the color I want and the bark is set before I start the actual cooking process. Two different methods but similar great results. The point? We both say the same things brother. This is the process that works for ME so this is what I do. May not work for the next person but for me, the process I use yields me great results. Good job bro...
Thanks for sharing your process! I have been wrapping in paper instead of foil for the rest - I also wrap the paper outside with cling wrap. Then rest for > 10 hours. This has yielded the most flavorful and moist briskets for me! The paper will help keep the bark from getting too soft. I also add wagu tallow at the wrapping phase. Many times (when I remember) I put the tallow in the smoker to give it extra smokiness. (I have a pellet grill - LSG)
I wonder why you wrap the paper with cling wrap? Actually, I don't! The grease and oil just leak out - so messy. I reckon wrapping in foil is a much cleaner option... I've learnt the greasy way!
Love the more consistent content! I like to use the Foil boat as a tool to speed a cook up if I am lagging behind in the middle of the brisket. I also agree that the full foil wrap to soften that crunchy bark up a bit is really nice as well as the easiest way to not make a mess! Looking forward to more videos.
Ha yes! The full foil wrap came because of the mess - especially when travelling and it moving in and out of yetis and into warmers etc. thank’s a lot for watching, Blake!
Great job Dave! Cooking in the cold and rain is not easy, so major props for sticking this one out! Again, we’re on the same page because I’ve been planning a very similar video haha 🤙🏻 Happy holidays mate!
Nice work, looks great! I have been doing the same combo of foil boat after the stall and then fully wrapping in tin foil and tallow to soften the bark immediately after coming off the pit. I went to the Goldees class this past May and they instructed to check for 195 in the center of the flat but also said 195-205 is the range. I know that temperature is just an indicator, not the final decider of doneness but my question is, if I am going to wrap in foil immediately after the cook and before I rest it down to about 140, should I pull the brisket just before probe tender and hope that I get a little bit of carry over to get it to the perfect spot, or pull it once it’s perfectly done and then wrap immediately in foil? Sorry for the long question and thanks for your work!
Great video/method. I do a similar method on my 250 Moberg offset.and always turns out very good. I agree with you on the fact that I cook/smoke what I like. Most everyone I share with likes it. Alway rest overnite @ 140-145 f.
I feel like my brisket is cooked nicely, I then rest it in a cooler and I’ve had times where when slicing it feels much firmer. Do I need to let the temp come down to a certain temp before wrapping into the cooler to rest? Thanks!
Hi Dave. At the start of the video, when you point to the corner of the screen to say "watch the process here", there is no link to your original brisket process!
Excellent video. We are on Thanksgiving holiday in the United States and am planning a brisket cook this weekend. Was wondering what your final temperature was when it was probe tender as well as what temperature you kept it in your warmer? Thanks, again for the great content!
Awesome! I can’t be certain of the final temp. Probably somewhere between 205-210. But really just went on the feel of it. It should feel like probing smooth peanut butter. I held it in the warmer overnight at 145f
I’d say get the best quality you can afford, and ideally locally. There’s no denying grain fed is generally fattier and therefore delivered a better outcome (in general) but there are some insanely good grass fed briskets. Check out my XM gold video.
Great video but I wish you'd address the stall. To be fair though, not many brisket videos do. My last brisket cook, it took over 4 hours to go from 160 to 170 with the smoker running 250-275.
I'm surprised just 2 things of pepper and 1 of salt covered that whole thing. That's good to see how much is needed to dunk it when you're only doing one. Makes me jealous of the restaurants that are doing so many it's just a full tub of it and there's probably minimal waste or they can use it another day... Doing 1 brisket a quarter doesn't make that seem cost effective
As I’ve always said, it’s the coalbed that drives the most heat. So it wasn’t until those 4 quite small base logs burned down after an hour or so before we had a good coal bed, and by that point - that top heavy dense log wasn’t giving off huge amounts of heat. So although it’s a lot of wood, the fire itself wasn’t ever ripping and the coal bed wasn’t very well established at all. It was also super cold so that definitely helped 😅
Just finished about 100th brisket. Great point - AGAIN. The flat - totally average - AGAIN. This pretty much ends my quest. Pellet grill with great pellets. Injected it. Salt, pepper, garlic powder. Water pan below. Oak in the Camp Chef chunk box. Foil boat at the stall with tallow. Higher temp to 195*. Sous vide hold at 162* for 18 hours. Conclusion. It is a total crapshoot. Prime and American wagyu are still iffy as to their potential. The cost is prohibitive for what should be a really cheap cut because it is tough meat. And the time it takes, basically a day, results often in a colossal waste of time. The reason this whole enterprise is folly is that we are trying to cook two entirely different cuts of meat strapped together and trying to get them to turn out well. Try cooking a pork butt with a pork loin strapped to it. I have never had a flat that was anything to write home about. The point is always delicious. Strange that no one sells the point alone. If they did, no one would buy the flat. So here’s the bottom line. Want delicious beef bbq? Dino ribs are foolproof, taste better and take less than half the time.
Great cook.
Americans would be watching in awe as you flawlessly say Worcestershire sauce!
I love smoking in winter when its snowing, something about it makes me smile.
Great watch for us brisket geeks. Such a fun process isn't it? The whole process you do is very familiar. I always say that I do the initial smoke process until I get the color I want and the bark is set before I start the actual cooking process. Two different methods but similar great results. The point? We both say the same things brother. This is the process that works for ME so this is what I do. May not work for the next person but for me, the process I use yields me great results. Good job bro...
Is it just me, or did he just sneeze and then say that's all seasoned up afterward? 😆 I love your work; keep going!
3.36, where did that sneeze go, that’s what I want to know, no way can I replicate that. BEST BBQ channel, hands down
I usually sneeze on my brisket before seasoning. Works great as a binder,but to each his own …
Thanks for sharing your process! I have been wrapping in paper instead of foil for the rest - I also wrap the paper outside with cling wrap. Then rest for > 10 hours. This has yielded the most flavorful and moist briskets for me! The paper will help keep the bark from getting too soft. I also add wagu tallow at the wrapping phase. Many times (when I remember) I put the tallow in the smoker to give it extra smokiness. (I have a pellet grill - LSG)
I wonder why you wrap the paper with cling wrap? Actually, I don't! The grease and oil just leak out - so messy. I reckon wrapping in foil is a much cleaner option... I've learnt the greasy way!
As a total novice this has been really helpful. Also liked and subscribed and this is just a comment to help out since you said it really helps.
G'day from OZ! Great to see you using a great Aussie brisket. Keep up the good work mate.
Great video, can't wait to follow this next time I'm cooking a brisket ❤
Can’t wait to see how it comes out!
I'm on my way with a plate, a smile and an appetite! 🤤
Fantastic video and a really nice looking brisket. Great work.
I'd love to watch your British grass fed method.
Love the more consistent content! I like to use the Foil boat as a tool to speed a cook up if I am lagging behind in the middle of the brisket. I also agree that the full foil wrap to soften that crunchy bark up a bit is really nice as well as the easiest way to not make a mess! Looking forward to more videos.
Ha yes! The full foil wrap came because of the mess - especially when travelling and it moving in and out of yetis and into warmers etc. thank’s a lot for watching, Blake!
Awesome tips Dave, Me and the wife have done a few recipes of yours now and they are always the Darts!
Fantastic! Love to hear that!
Nice job. This is basically how I do it too. Except I do it on my Kamado Joe and I rest it overnight in a sous vide. But it turns out fantastic.
For the algorithms bay bay!!!
That was really helpful, Dave. Thank you!
Great job Dave! Cooking in the cold and rain is not easy, so major props for sticking this one out! Again, we’re on the same page because I’ve been planning a very similar video haha 🤙🏻 Happy holidays mate!
Ha appreciate it Harry! We’re in sync. Can’t wait to see your video!
Love the video. I will definitely try this type of brisket cooking on my next one, nicely done….❤
Nice work, looks great! I have been doing the same combo of foil boat after the stall and then fully wrapping in tin foil and tallow to soften the bark immediately after coming off the pit.
I went to the Goldees class this past May and they instructed to check for 195 in the center of the flat but also said 195-205 is the range. I know that temperature is just an indicator, not the final decider of doneness but my question is, if I am going to wrap in foil immediately after the cook and before I rest it down to about 140, should I pull the brisket just before probe tender and hope that I get a little bit of carry over to get it to the perfect spot, or pull it once it’s perfectly done and then wrap immediately in foil? Sorry for the long question and thanks for your work!
Great video! Thanks for the info
Great video mate!! I have a Brizzy lined up this weekend. Looking forward to trying these methods.
Awesome!
Did you put fat side down when wrapping with the tallow?
Great video/method. I do a similar method on my 250 Moberg offset.and always turns out very good. I agree with you on the fact that I cook/smoke what I like. Most everyone I share with likes it.
Alway rest overnite @ 140-145 f.
beautiful bro!
I feel like my brisket is cooked nicely, I then rest it in a cooler and I’ve had times where when slicing it feels much firmer. Do I need to let the temp come down to a certain temp before wrapping into the cooler to rest? Thanks!
If you dont have a warmer could you just hold it over night in the oven on low or does it dry it out?
Gr8 work mate -Str8
Hi Dave. At the start of the video, when you point to the corner of the screen to say "watch the process here", there is no link to your original brisket process!
Excellent video. We are on Thanksgiving holiday in the United States and am planning a brisket cook this weekend.
Was wondering what your final temperature was when it was probe tender as well as what temperature you kept it in your warmer?
Thanks, again for the great content!
Awesome! I can’t be certain of the final temp. Probably somewhere between 205-210. But really just went on the feel of it. It should feel like probing smooth peanut butter. I held it in the warmer overnight at 145f
That’s great. Thanks again for the video. That came out really nice and I’m hoping for some similar results.🙂🙂🙂
What do you do to keep it juicy if you don’t use it all?
That looked fab
Vacuum seal it ASAP and reheat via sous vide.
0:28 No pun intended.
Do you suggest using a British grass fed brisket or is it best to order an American grain fed one online?
I’d say get the best quality you can afford, and ideally locally. There’s no denying grain fed is generally fattier and therefore delivered a better outcome (in general) but there are some insanely good grass fed briskets. Check out my XM gold video.
Great video but I wish you'd address the stall. To be fair though, not many brisket videos do. My last brisket cook, it took over 4 hours to go from 160 to 170 with the smoker running 250-275.
Does the sneeze not add too much moisture? 😂
I'm surprised just 2 things of pepper and 1 of salt covered that whole thing. That's good to see how much is needed to dunk it when you're only doing one. Makes me jealous of the restaurants that are doing so many it's just a full tub of it and there's probably minimal waste or they can use it another day... Doing 1 brisket a quarter doesn't make that seem cost effective
😮
How did you run the pit under 200F with THAT much wood in it 😮
As I’ve always said, it’s the coalbed that drives the most heat. So it wasn’t until those 4 quite small base logs burned down after an hour or so before we had a good coal bed, and by that point - that top heavy dense log wasn’t giving off huge amounts of heat. So although it’s a lot of wood, the fire itself wasn’t ever ripping and the coal bed wasn’t very well established at all. It was also super cold so that definitely helped 😅
@ good info. I appreciate you!
Just finished about 100th brisket. Great point - AGAIN. The flat - totally average - AGAIN. This pretty much ends my quest. Pellet grill with great pellets. Injected it. Salt, pepper, garlic powder. Water pan below. Oak in the Camp Chef chunk box. Foil boat at the stall with tallow. Higher temp to 195*. Sous vide hold at 162* for 18 hours. Conclusion. It is a total crapshoot. Prime and American wagyu are still iffy as to their potential. The cost is prohibitive for what should be a really cheap cut because it is tough meat. And the time it takes, basically a day, results often in a colossal waste of time. The reason this whole enterprise is folly is that we are trying to cook two entirely different cuts of meat strapped together and trying to get them to turn out well. Try cooking a pork butt with a pork loin strapped to it. I have never had a flat that was anything to write home about. The point is always delicious. Strange that no one sells the point alone. If they did, no one would buy the flat. So here’s the bottom line. Want delicious beef bbq? Dino ribs are foolproof, taste better and take less than half the time.
8 min into video and watched 4 commercials.... pass
Absolutely DONT let it rest overnight, completely useless
😂
What's wrong with the overnight rest?