12 Brisket Mistakes Everyone Should Avoid 

Sounds like you are a hater.... also that’s a 500 gallon smoker, not 250. I have used sooooooooo many of Jeremy’s videos for inspiration and it has paid off VERY well.

Also, Jeremy has almost 180k subs at this time and millions of views. You have 3 subscribers.... Come back when you have more.

u ok bro ?

What?

and he is giving you his experience... so whats the problem?

Thank you for doing this. I found it very helpful.

Why not just watch this gentleman's entire video.....

1 and 2 is bs

Oh THANK YOU! I couldn't take the endless rambling on and on and on. While I appreciate the video, just get to the freakin point already. We don't need a history lesson with every possible hypothetical thrown in.

Thanks king

Im smoking a brisket today for the 4th tomorrow I am smoking on a pit boss pellet I have lumber Jack 100% oak pellets I have started with a prime 19.4lb brisket, trimmed to about maybe 16lbs now. Please advise here’s my plan after watching several of your videos: Best method for pellet Seems to be foil boat, fat side up, this method seems to protect it more because the heat source is directly underneath not like an offset. I order the metal diffusers for my smoker but unfortunately they won’t be here in time. 1. Binder used just water to get all the smoke I can into the brisket 2. I have a rub which I will use lightly, then go heavy with 50/50 salt/pepper 3. Starting smoke at smoke setting 180-200, using a smoke tube with extra pellets for the first 2-3 hours to get a little extra dirty smoke into brisket. Remove tube after 2-3 hours and check bark. 3. After maybe 3-4 hours check bark if I like the color dial up to 225/250 and time to foil boat. This is how I will continue to render fat, protect meat side, and break through stall. I will keep at this temp in foil boat until done almost done around 195. 4. At this point I want to take out, rest on shelf down to about 180 and then go into a long 12 hour hold/rest in my small oven which will be set at 145. Here’s my first question: after cooking foil boat should I wrap in foil with some waygu tallow, or paper wrap with tallow? Or leave foi-o boat with tallow to rest? This tallow will smoke with brisket Another question how long should I leave for the actual smoke time? I want to eat tomorrow at 3pm and want a 10-15 hour rest I’m thinking I will start today around 3pm and plan smoking for about 10-12 hours and resting for 10-12 hours. Is that enough time for this size brisket which after trimmed is about 16lbs?? Please answer the two questions 1. Is foil boat best for pellet smoking or goldees no wrap until rest? 2. If foil boat should I wrap for hold with paper or aluminum foil, for a long 10-12 hour rest at 145 3. How long should I plan smoking this? Thinking it will take 10-12 hours 4. Should I pull it just before done around 190/195 or when done around 203, asking because the long rest 5. Should I leave out before resting at 145 and let it drop rapidly to 180ish first? What do you all think?

tell that to all my family members and friends who think bbqin is ez but always end up overcookin or burnin their meats😂😂😂😂🤦🤦🤦theres a reason y PitMasters exist

Thanks for the advice!

Agreed this is absolutely correct 👌🔥

It’s called school fees..

Agreed, most people Stutter and stammer, this guy could teach @ M.I.T.

@@philipcook790 didn’t he used to teach?

This video was amazing. No fluff and long intros padding out the information. Just straight to the point. I wish I could upvote this more than once

I have to say I did also and saved it to watch every time I start to cook brisket. One thing it does seem like is maybe your heat drops for an hour but seems like several hours to bring it back up to where it was at

Agreed!

I agree! Best breakdown by far.

Yeah Franklin uses a chop saw next to his cooker so he can have a more manageable steady fire. Smaller wood catches easier and doesn't "cool" the fire as much.

There's another video on his page talking about how those temp swings are actually a good thing

YES

I love chef snacks.

Good brisket is fairly simple 4hrs on smoker 225/250 4 hrs wrapped tight in foil thats good. Great brisket is a art it truly is. I learn something just about every time I cook one with the help of videos like this. I'm still at good. I'm working at awesome

Actually, Ziricote holds much better heat than oak. Oak is for rookies. Ziricote from Africa is for the pros. Oak sucks. Oak is for poor homeless people who continue to rape society with their BLM movements.

How are you doing after a year on the Weber? I ask because I've been at this for years and noticed that this whole time has been one big learning experience. If you're still on the Weber you have great diligence. If you moved to another grill I'd love to hear how you're making out

@@jimcrosby3944 Hey Jim, so I actually gave away my Weber. The issue that I had with it was that it was too difficult to get to the fuel underneath the water pan. I either had to disassemble the smoker (in the middle of a smoke) or just throw my fuel in hoping it hit the right spot. I ended up finding a really nice used Traeger which has a side fuel load. Much easier to use! Other than that, my smokes have been really good. As long as you can keep the temperature within range and watch your meat temps you'll do great!

@@Radioman-pv5np OK! Well, that's good to hear, I too am a Traeger guy I've been using one for probably 5 or 6 years. My wife bought me one as a gift for beating cancer, so she says. But, I know better, she bought it because she knows great things come from it that she can enjoy! Lol! Enjoy your Traeger. I have for a long time and will continue to enjoy it for years to come.

That's pretty funny. I have a 18" Weber and I'm a big strong guy, so I just put on gloves and just lift away the top two sections together which also contain the pan and the brisket. Problem with a smaller amount of fuel in a smaller smokey mountain is having to add more charcoal, usually once around the stall.

Probably aren't Franklin and his crew 🤣

Vegans... 😂

Great point

Calm down Max.

Chill bro

Truth right there. I've been at 4/5 hrs smoked 4/5hrs wrapped in foil. This video takes it way past that. Im now shooting past that. For one I learned the importance and why of wrapping and resting it. I've also trimmed fat seasoned and then replaced fat to keep it moist which has really worked pretty well. But leaves it not nearly as pretty

A lot of people will say 300F is too low for briskets. There’s no one answer for anything.

ltrocha , I don’t remember him saying that.

@@CaptMarkSVAlcina he definitely did. I watched it twice.

Yep. That was a good one for me. I often have a little puddle at the bottom of my foil after it’s done and i knew it was killing my bark. Now I know why!

Maybe try 250 🤷🏻‍♂️

Hope it works out mate. Happy fathers day. I'm in OZ too. Moama

@@kevintaylor7660 thanks so much mate and same to you! Moama isn't all that far away from where i am,, little place called Gundowring about 20 min from wodonga. 😁

Lucky buggers

@Doctor Detroit yeah nice!! The one I'm doing at the moment is just a grass fed so it's not marbled like the real deal wagu but it's still not bad considering. It's coming along nicely 🤤👏🏼

Shoulda got it on earlier bud 😂 happy Father’s Day. QLD’r here 🤙🏻

Interesting. How would you measure evaporative cooling between a large smoker vs. a smaller smoker? I guess you could get a couple of briskets and try to cut them in half equally (as much as possible). Cook 1 side of the briskets in a regular (non convection oven) at a set temp (say 250). Then cook the other sides in your large smoker at the same temp (as much as possible). Then see which ones get done quicker (pull them at say IT 203).

C C my idea was very similar. Except I would hand select 2 briskets that are as similar as possible, because each side of the brisket would be substantially different (both left and right as well as point and flat). I am also going to measure the pre- and post-cook weights of the briskets to try to quantify how much water has evaporated away. This will be confounded by the loss of rendered fat, but I think if I catch all of the fat from both briskets, I can isolate only the water loss. Hope that answers your question but I’m open to suggestions. I know a lot people out there would have good ideas for the test.

I'd love to see this test. Everything in my mind says this is not true at all and convection actually forces heat into the meat more, rather than less. It's well known that a convection oven cooks faster, and even has a "hotter" effect on anything placed in it. So I don't understand how a offset having more convection would slow it down, 275 is 275.

@@Begohan1234 true that idea. That's why most modern ovens have the "convection" option vs "bake". The fan in the back creates more air flow in the enclosed area and circulates the heat much better.

Well, I join those who question the scientific explanation related to convection and evaporative cooling. Convection isn’t transferring heat. The only mechanism of transferring heat in a smoker is gas conduction (I’m assuming that the smoker is not operating with any radiation heat transfer if the fire box is effectively screened from the meat. Convection only moves the gas around. Heat is only transferred to the meat when hot gas molecules actually make contact with the cooler meat surface.

Def consider a standard Weber kettle if money is an issue. The ash pot is nice, but not necessary. I've been smoking on a kettle for a few years now and recently decided not to switch over to an offset. Also, got a BBQ guru digiq since I didn't upgrade to an offset. It's really fun to mess around with the kettle with and without the temp control, tho I recommend smoking without it first to learn.

Big green egg for the win. Got one a few months ago for the price of about four of my last propane grills combined and haven't regretted it for a second. All those "cheap" gas grill required too much maintaining for my lazy ass. BGE get a bit dirty on the inside? Chuck in the charcoal and get it up to 700 degrees for an hour and presto, clean as a whistle. Got the large and managed to barely fit in six full racks of ribs. Not feeding an army with one of these, but it does great for the family and a decent amount of guests. Can fit a 20lb turkey in there, thanksgiving will be mine :). Weber kettle is apparently a decent alternative if price is a concern, my egg with table was like $1400. Kamado Joe makes a great product also, expensive as well, but you get a lot of the extra addons that didnt come with the egg. Can't make banana nut bread on a weber. Yes, I made bread in my grill, just wanted to see if it would do it. Came out awesome

@@richardcagle5475 shoot, you could get a nice old county offset for that much. Not knocking the egg cuz I haven't tried it, but if I were to do it all over again and spend that kind of money, id go something like that just to move my meat further from the smoke source and get the better air flow, like dude in the video was saying. I'm sure it's nice tho. Still, after 2 years and several 15 lb briskets, my kettle ain't goin anywhere

Accidentally Fasting yeah, egg is nice, but I still want an offset for when I finally get around to building the outdoor kitchen. Flattop, big green egg and mid sized offset is what I have in mind. Shouldn’t be anything I can’t cook with that type of setup. Actually wish I’d heard of the kettle when I got the egg. Coulda saved a lot of cash and got very similar results. Hell I cook on a $20 portable sometimes and make some damn good steaks. You don’t have to spend a lot, just get out there and make good food

@@richardcagle5475 man, I've been thinking about getting the new master touch smokey joe to try to smoke on a baby sized portable grill lol. They're nice. And you could probably smoke 2 steaks or whatever saving a ton of charcoal/wood

yeah. that's bad ass.

What is the celery seed for?? . . .

@@ibehl Flavor and texture

For the life of me I can’t get my WSM to stay at 250. It’ll stay there for about 2 hours then shoot up to 300. I use water and bottom vents are closed except one is barley open.

@@tiabran I'm sensing way too much fuel ignited. I pour maybe 20-25 lit coals in an empty space (created by a can) surrounded by unlit charcoal and a few chunks of wood underneath. By the time the next "ring" of charcoal really gets going, the initial center is wearing out. Also, every time you lift off the lid to look, O2 rushes in and stokes that fire. I can run mine at 275 with no water pan (great for hanging ribs and chicken halves), and down to literally 200 with water by starting the fire correctly with the cooker. Have fun!

@@tiabran if it new , they burn a little hotter also .

What temp and how long? How big was brisket?

@@EricSmith-gs6jl It was a 14lb brisket and I had the Pitboss set to 225 but my Pitboss fluctuates about + or - 25 degrees all the time.

Got a 6 lb point. 😁

Deeve_ Great news! Just be careful, a lot of people try out the point for their first brisket and it can be a bit frustrating since they cook differently than a full packer brisket. I’d suggest looking up some videos about cooking points specifically just to make sure you get the best results for the cut of meat. Good luck and I hope you enjoy. Cheers!

Yep!

@@bryanandrews1083 I've watched all the mad scientist brisket videos and made a few now. 😁 The videos definitely help. I usually watch while doing. 👍

@@bryanandrews1083 ...my first one was a flat. I became addicted after that!