3-2-1 Brisket 

Finally getting back to BBQ experiments. Why I originally subscribed to the channel. 👍👍👍 Love the slogan... "Keep Experimenting"

Jeremy and Chuds my two favorite BBQ RU-vidrs, Ive learned so much from these two gents

Do more Drum videos!!!! I feel like there is not enough love out there for Drum Smokers. I think they put out some of the best BBQ in my opinion

Did you remember to mention the thermapen one?? I think I heard you mention it, but I can't be sure..

Wish there was a deal where i could get a thermopen like yours. 😂

Thermapen not a sponsor but pretty sure it was mentioned more than brisket

Try a traditional method style of smoking a brisket on the drum. Fill the basket with B & B competition briquettes for maximum smoking time with wood chunks spread on top of basket. Light the basket on one side to create a minion effect. Smoke at 225- 250 and continue with your style as if you were smoking on an offset. I would definitely love to see YOU do this method!

I like your exploration of different techniques. Keep pushing the envelope!

Drum smokers are so reliable, easy to set the temp and always cooks perfect, I love it

Thank you ! I been wanting a thermapen one for a while now. This is going to help step up my bbq game.

Realy nice experiment! I too didn't like the 3-2-1 ribs much when i tried it the first time. Then i realized, 3-2-1 doesn't mean 3-2-1 hours, but units of time. So as a unit i took 30 minutes. So 1.5 hours of smoke, 1 hour of wrapping, 0.5 hours of glazing. That turned out MUCH better for me, perfect amount of smoke flavor, almost fall of the bone, with a little bit of bite left, and done in 3 hours in stead of 6

I use a 22" Weber Smokey Mountain at between 250- 275 for briskets and 275-300 for beef ribs and they always comes out nice and juicy.

It’s 80 dollars guys.

Put a half pan on the bottom rack and fill it with water and set it to one side. Always keep fat down. Spin the brisket every 30 minutes over water and over coals, repeat. When you get the color you want wrap it up and keep it over the water pan for protection until it’s done. That brisket lacked any smoke ring, the water will help you out there.

Finally ordered my therma pen 1! Thanks for the discount Jeremy!

Many thanks Jeremy for the Thermoworks Thermometer. I have already placed my order. With me living in Canada, the savings offered covered the Exchange Rate, so the only "added expense" was the $19 US for Shipping and Duties! Keep up the great work brother!!

So glad to hear you recommend the Thermoworks Thermapen Jeremy. I have 2 of them and love them. They are my most used kitchen/grill items. Highly recommend to anyone who doesn't have one. Definitely take advantage of this deal.

I’ve been waiting for someone to do this. Glad it was you

I'll have to admit, that turned out much better than I expected. Great video.

Hey Jeremy. Long time lurker of your vids, wanna say thanks! This CA boy with just a Traeger has learned how to turn out some decent BBQ! Thank you!

More drum smoker videos 👌

Thanks for this, please do more drum cooking!

Do one next with the WSM :) 3-2-1 might work nice.

Good info. I run a Moberg 250, but if I did own a barrel smoker I would try some of your suggestions for improvement. Max @ Texacana bbq did a Hot & Fast vs Low & Slow about 3 years ago. Did a Prime L&S and a Choice H&F. A lot of similarities in his technique and your modification recommendations. Different grade briskets need to be treated differently no matter what type cooker is used. Keep the videos coming!

Possibly try the foil boat (raft) method during the final wrap.

Jeremy...when will we see more on your colaboration with Frank.... super interested to hear more about the solution smoker..

This is more of a "hot and fast" brisket. I enjoyed the video. Even if the brisket didn't turn out like the ideal brisket but you learn a lot from experimenting. People will know what the tradeoffs are of cooking a "hot and fast" brisket.

Interesting experiment, Jeremy. Glad to see you going back to your roots and bringing back the experimentation.

Man I am STILL Waiting for you to do another Rotisserie Brisket. I rewatch the first one all the time. You guys (and your wife) were just freaking out.

Great video….. drum smokers are amazing… I’m going to purchase some T shirts and seasoning… for all your hard work….. Thank you for experiment.

Love the experiment videos ❤

I'm thinking about trying this on my UDS but modifying it to use the foil boat method for the last hour meat side down and then putting it in my Cambro electric food warmer at 155 degrees for the overnight rest and of course using the tallow so the bark doesnt dry out.

The first brisket I ever smoked turned out perfect but I can't take all the credit for that. I binged your entire channel and took notes and after combining everything i learned I had a comprehensive step by step method. Thanks Jeremy!

Ha! I made it easy for myself. The first thing I ever smoked was Steel Head Trout, which is a type of salmon. It was only a 2 hour cook but it gave me much needed fire management experience and temp monitoring experience, not to mention it was super fun. Fish turned out very good.

Nice experiment on the drum!

Great video! I like to smoke brisket on my drum at 275-300 degrees. It is the sweet spot on drums. You go through wood pretty fast at that temp. Lots of people use a whole split for smoke on a drum.

I noticed you lit the fire basket from the bottom instead of the top as well as controlled the airflow using the exhaust stack instead of the intake. Am I missing something? This goes against everything I ever saw, read, done myself on a drum smoker. I was always taught to light the top, and adjust on the intakes with exhaust full open. I also get a clear/clean or slightly blue smoke when up to temp. Making me question my life choices! 🤷‍♂️

20:22 love the joking jab towards Bradley. 😂😂😂

Thanks for the content

I hit the Holy Grail Jackpot last year when I visited my son who lives in London. He took my wife and I to John Lewis Department store and they had the Thermapen One on Clearance for £35! ($45)There were 3 left and we bought them all. One for me, one for him and one for a friend of my son's. Hands down, the best instant read thermometer out there.

$15 thermometer off of Amazon hasn't failed me once!

love it. i have a drum that i cooked a brisket on and it was surprisingly good. i flipped it every hour then wrapped it at the end to get there. it was fast and furious for sure. i felt that a long hold would have helped too.

Another Great Video Jeremy and I/We thank you again. I have been told by a few that the hot and fast works for them but I'm in disagreement. I'm always open to new techniques including this one, but even the ones I have tasted do Not have me convinced to change my low and slow method of rendering the connective tissue. Keep um coming my friend!

Excellent really enjoyed this video! I would love to see another experiment like you said around 275° fat side down the entire smoke.

NICE ! Last week I did a brisket using the long warm rest & tallow wrap. I was very skeptical that it might dry it out. Best brisket I've ever done. The 7 other with us agreed. I note you used a drum cooker & fat side down. I use a WSM and fat side up / low & slow though.I want the fat to render into the meat.. I find there just isn't a good substitute for low & slow on these types of meat.

Hey Jeremy, love the videos! When I watch brisket videos it seems like the rest period is often overlooked. Any chance you could do a video comparing no rest/short rest/long rest and some of the different options for commercial, or home cook resting methods?

Hi Jeremy. I cook briskets on my drum often. Not a fan of the hot-n-fast method for brisket. My drum may be an anomaly but it will run 18 to 20 hours at 225 (grate level) on one basket of lump. I use two or three post oak chunks in there and I run fat side down the entire time. I wrap in butcher paper or maybe foil (depending on how lean it looks) and it always turns out really good. That being said, I'd rather have an offset cooked brisket but for a set it and forget it rig, that drum hauls the mail.

Try it with a drip pan, fat side up and wood chunks for smoke. Should come closer to desired taste.

Ahhhh Mr. Salt and Pepper is getting in the dry rub game!!!! NICE!!!

Drums make great all around cookers you can grill very well and not burn the food and hanging chicken and ribs is out of this world, hung whole fish amazing.

It's nice to watch your experiment videos so I can learn what to do and not. Thank you you for the great content

I do briskets on my drum all the time, you can go fat side up the whole time if you want, I do it and it doesn’t get crispy. Put a water pan underneath and put it to one side of the smoker. Start the brisket on the side of the smoker without the pan. Over time rotate the grate over the water pan good protection from the direct heat

Nice video man I have an experiment that would love to see. Show the Weber Smokey mountain smoker with the thermoworks billows fan and controller would love to see the results and efficiency

Whether smoking, grilling, pan-searing, or even baking, the Thermapen is invaluable!

Jeremy, As always, a fun and informative video! Did not have much hope for the 321 method for a brisket since Harry Soo has said long ago that more people have ruined their ribs using this method than any other cook. Would like to see, just like others in the comments, you show getting the absolute best brisket cook on a UDS. I have had great luck with the foil boat since it keeps it open but helps with the radiant heat. Btw, Harry Soo recommends burrying the wood in the coals for the best combustion (I saw all that smoke you had at the start, but then it reduced drastically). Keep up your great work!👍

Love your videos bro they are very informational and I will be referring to them once I get my first offset smoker. Speaking of, was looking at a OK Joe offset that's under $500..are those pretty good to start with? Don't want a pellet smoker I wanna use real fire!

I suggest trying some B&B oak briquettes in your drum smoker. Ive had very good results using it in my drum and now use it exclusively. Once they're lit i close the lid and dial in the temp and get a super clean burning fire(as in clean blue smoke comparable to my offset) and also hold temps very consistently.

A 6 hour brisket sounds good to me

Odd request. Can you review the Chargriller XD Grand Champ? I recently brought one as my first offset and love it but would love to hear your thoughts.

Thanks for the amazing TP discount, Jeremy!!

Best method for drum smokers: Step 1: Light a good fire. Use a high quality lump and fill your coal basket up a little over ¾ of the way. Using a charcoal chimney light about 14 briquettes or so. Once briquettes are semi-ashed over throw them on the lump in you coal basket, usually right in the middle. This can all be done either outside of the barrel or inside. Step 2: Throw a couple of post oak chunks directly on your lit coals. More than 2 or 2.5 chunks is not necessary as you can easily over smoke. No need to bury the wood chunks in your lump first, as this will cause it to smolder, and that can also lead to over smoking. Step 3: Replace all of your barrels innards (baffle, grates, etc). Open up air intake damper(s) and close lid to let your fire come up to temp. 250°F is what I like to cook my briskets at. Step 4: Once cook chamber temp is steady put your brisket on (fat side down for the entire cook). Fat side down acts as a shield for the direct heat. Just let your brisket roll for a few hours at 250°F, with spritzing along the way a couple times until it hits around 165°F internal. From there you can either wrap, foil boat, or let it continue unwrapped until the internal temp you like. Some take it to 185°F, others go till 195°F, and others go into the 203°F and above realm, your choice. Hold the brisket for your desired duration of time, then slice and serve. I personally like to let it rest 10 hours, but I would imagine at least 4 hours. Longer rest makes for more tender and juicy results. Check out the video on my channel for the complete process.

Bought the thermapen. You earned it!

Cool experiment. After offset, next best way I've cooked brisket is on drum or WSM, with a baffle like the Firedial. I'll still do that sometimes when it's only one brisket requested.

Very cool test. I do very close to this. I'm done in 5 1/2 to 7 hours and as you mentioned, going hot and fast you want at least 210. But the thing is, I wrap it and rest it in my cooler for (since I usually start at 7 and pull by 1 or 2) for 2-4 hours. THAT makes it hard to differentiate, at least for me.

Good video. I'm going to try that but still give it a rest at 140 in a foil boat for fifteen hours.

Great video Jeremy, out of curiosity did you check the grate temp when cooking or just rely on the drum thermometer?

I saw Steven Reichlen do 3-2-1 pulled pork, it turned out pretty good

Nice work !

Totally agree with your comments on the Thermapen. I wasted lots of money on other ones. Now when I am at a friends house and they aren't using one, I make a note and have one sent to them the next time it's birthday/father's day/Christmas.

Jeremy, there’s a guy in Australia called David Ong who has a “no sleep method” for brisket making. It’s legit the best I’ve done. I recommend trying it. Pretty much about getting a brisket unwrapped until 165, then straight to fridge until morning, then you can chuck it on 275 or so until it reaches temp. Worked wonders for me (I also wrapped it with some tallow for the second cook)

I love!!! this idea for a video and Im only 2 minutes in 💯🔥

Any chance you could reply with a link for the knife you use to slice your brisket? Enjoy your videos. Keep it up!

Great idea and video! Thanks for the honest feedback. I know better now and won't try this at home.

Love all your vid Jeremy, great inspiration for my self and my smoker. If you ever wish to come to Italy let me know.. I could challange you to do a vid.. maybe you can try your mastery with italian ribs or brisket meat, see if it can be compared to american's one..

Howdy Jeremy. I was just wondering if we could smoke a brisket hanging with the thickest part down in a drum smoker. I believe the Burnet side resting on the grill metal is partially at fault for burning it. I would appreciate your professional input on this. 👍

Thx for the nice video I like when you try new things And I think it’s the time to try to smoke lamb shoulder

Hi Jeremy How would you smoke a brisket flat? i would love to see an episode on it.

Jeremy’s Santa Maria run is great on grilled pork chops.

Jeremy I think there is a whole new class of videos involving two smokers/grills, in one cook. For example, start a long brisket cook on an offset, move it to drum and go to sleep.

Missed you broski!!

I have been cooking on a drum for many years and here is my suggestions. First, cook the first hour fat side down for 1 hour at 225-250 with several wood chunks for smoke flavor. The second hour bump to 250-275. The third hour bump to 300. No higher. Once you get the bark you want, wrap in foil but put the wrapped brisket on a rack in a full size pan. This will keep the harsh heat off of the brisket and allow the fat to render a little more slowly. Pull when probe tender, which will normally be 210 +- a few degrees. Take off, vent for 5 minutes and put in a Cambro for 2 hours. The key is putting in a pan when wrapped.

I'm for sure going to try this I'm going to change a few things I think 300 in a gravity smoker wrapped with paper and tallow and rest it over night in a warmer

❤gotta try

I can tell by the look 👀 on your face always tells me if it is good no matter who's BBQ you are trying yours Franklin or any one else well done again GodBless Thanks

Hey, hey ,hey brother, my wife was laughing at me this whole video.... like seriously you doing it? And then as you were speaking through it me and you were having this conversation. And you proved me right.😂😂😂😂

Always cook bbq in a sheet pan so you can catch the gravy. Sheet pan with a cooling rack is better as it allows the hot air and smoke to envelope the meat. Always put a metal container full of water near the fire to add steam. Keeps everything juicy and cooks it faster. That is just years of bbq exp

This seems like a good quick brisket for if you missed or forgot your start time, but what if you got this cook out of the way, but held it at 175 in smoked tallow (for more smoke flavor) for 12 to 24 hours?

Cool technique!

You are definitely picking up some of Brad's/Chud's mannerisms here and there

My drum runs at 275 briskets done in 6 hours just wrap at the end and rest perfect for the back yard

Could you link me to one of your videos to do a brisket on a UDS that is your favorite way to go. I tried one last summer and was not all that happy with it. It wasn't bad. Just not what I thought it would be.

Hey Jeremy, where can I get a large charcoal chimney like the one you used in this video? I’ve been looking far and long.

Jeremy, how do you add more fuel to the Super 55 if needed?

I think this would be perfectly fine for a afternoon brisket, maybe not something to really wow people but for a just a simple eating brisket

Your Thermopen looks like an old style TV that someone took a magnet to the screen.

Man I wish you wouldn’t have put it back on unwrapped. Should have threw that thing in a Cambro and rested it for a few hours and it would have been on the money. Brisket on the drums are awesome because you get a smoke and grill flavor all in one!! Good video 👍🏻

would you say if would be good for chopped brisket sandwiches?

Do you notice a difference in burning your fuel from the bottom up, rather than from the top down?

Not a pro cook, unless the ring is limited to my yard alone. love the Therma-pro thermomotors. Did this method make great brisket, no, but did the 3-2-1 method work, from what I picked up on yes, but not if you know what GOOD brisket is. I live in Utah, and BBQ is not what it real BBQ is here. I wonder if this would work better on a different smoker, like a pellet grill where the direct heat is not the same. I also wonder if you did something funky like a ~ 6 ~ 4 ~ 2 ~ at a lower temp, adjusted for the type of smoker. The 6 would help give more smoke favor, 4 would hopefully not sweat out to much moisture (assuming your holding the same temp all the way) the last 2 I just am lost, never been able to get the 321 to work, and my brisket bark I feel is always lacking. What if you did the 3-2-1 on a drum and a little lower temp. but rotisserie it all the way through? maybe its to much, the kiss method always give me the best results. Anyways, nice video and fun experiment.

I took advantage and got a Thermapen!