Brisket Battle: Franklin vs Traeger vs Weber | Mad Scientist BBQ

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The. Ultimate. Throwdown.
#Ad Today I fired up three different pits to see how their briskets compare in a blind taste test. All smokers used oak (pellets, chunks, or splits) and a simple salt and pepper rub. Wrapping in @reynoldsbrands Reynolds Kitchens® Pink Butcher Paper allowed these briskets to maintain bark and moisture. I love that the box comes with a built-in easy slide cutter that you could use with just one hand! Once these finished and had a nice, long rest, it was time to investigate how they came out. Blindfolded, we tasted each brisket. Check out the results! You may be surprised. #ReynoldsPartner
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5 авг 2021

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Комментарии : 1,5 тыс.

@markdavich5829 2 года назад

I'm using a base model Traeger that's a few years old now. I have yet to pull something off of it that didn't have great smoke flavor and a good bark on it. In most of these "competition" videos they're cooking with them in ways that I would consider a mistake - having made them myself of course. LOL I paid 700 for it and it was some of the best money I have ever spent. After a little practice, my wife and I don't go out for steaks or BBQ anymore because we can't find any as good as we're making. I'll put my Traeger up against anybody's offset or weber any day of the week and twice on Sunday.

@MadScientistBBQ 2 года назад

You wanna do a video with me on it? We can do a cook-off and blind taste test.

@benwagoner9741 2 года назад

What do you do for those results? I have an offset, but my brother has a Traeger and I’m trying to help him. I’d also love how you do other cooks like steaks, chicken, ribs. He’s really busy and doesn’t always have the time to research it. I really appreciate your help!!

@parisite99 2 года назад

Pin of shame. 😆 But for real, I just bought a $1500 Traeger and while I love it as an outdoor grill, it really doesn’t smoke like an offset does. Not even close!

@MadScientistBBQ 2 года назад

@@parisite99 not a pin of shame 😂 I genuinely want to do a test with someone who is an expert with a pellet grill so nobody can say I’m sandbagging non-offsets

@RadDadisRad 2 года назад

@@benwagoner9741 what model Traeger, they are not all created equal and if you have any wind with the chimney models you’ll have uneven pit temperatures and loss of smoke. I set an empty Folgers coffee can on my Pro 34 and eventually drilled a hole in chimney cone cap and added a 10” piece of all thread to it. I added a threadsert in the middle of the coffee can too to adjust the smoke exhaust level. You really want to trim it so it’s not dumping so much of that good hot blue smoke.

@edwardluna6682 2 года назад

When she got them right you could tell he was like I’ve never loved you more than this exact moment 😂

@chipsammich2078 2 года назад

Best comment award 🏆

@nikoabdulrachman 2 года назад

LOL. I know id be excited if it was me

@MadScientistBBQ 2 года назад

You’re not wrong

@theseahawksfan16 2 года назад

She is super impressive. She nailed it!

@hectorgomez502 2 года назад

He was rendering as she was guessing

@TROYCOOKS 2 года назад

Loved seeing Erika on the video!!! Great job Jeremy showing & describing how each cooker tasted in the end. And your neighbor was great also!!! You can't go wrong with a true stick burner!!!! Cheers brother!!!! Much love to you & Erika!

@SolidDragonUK 2 года назад

You're the best person

@somalsharma3175 2 года назад

t-roy, man both of yall cook good ...

@Last_Chance. 11 месяцев назад

We love you t buddy!! Glad you started making videos again! You and Karen are an awesome couple

@moneyman2595 7 месяцев назад

Love ya troy!

@EricsBBQAndMORE 2 года назад

The wife is a real plus in this episode! Y’all are a cute couple!

@sunriserd 2 года назад

@trappedindc8678 2 года назад

@ANGRYWOLVES I’d have put smile in quotes 🤣

@PaulThompsonGB 2 года назад

12:43 is my fast forward just to see the wife.

@random_observer777 2 года назад

Keeper

@Last_Chance. 11 месяцев назад

@@trappedindc8678lol beautiful "smile"

@tylerjacobson8012 2 года назад

This is probably your best video man. In terms of creativity, fun, and most importantly your personality really coming out makes it great. You seem really relaxed and comfortable with this video.

@rockford2981 2 года назад

This video is your best yet. I loved how unscripted it felt and real when you were making your guesses. Also, bring her into the video more! Erica should be part of the taste testing too and stop hiding behind the camera! Team up! (It will make it more relatable for the ladies)

@____Hugo____ 2 года назад

Loved this video Jeremy! The interaction with the neighbor and then your wife at the end was superb. Always love how informative yet simple your videos are, keep it going brother. 👍🏼

@ryanwelch64 2 года назад

Dude every single one of your videos are perfect, thank you!

@Trizza84 2 года назад

Great video! I have a Traeger Ironwood 650, my first smoker, and it's pretty much perfect for my family. My wife doesn't love a strong smoke flavour, so briskets with it are perfect for us. The super smoke function lets me pack a bit more smoke flavour in, which is handy. The hard part in my neck of the woods (Finland) is just getting my hands on quality meat to cook... And it's practically impossible to source tallow here so I'm going to have to make my own next time! Convenience-wise: I sold my gas grill 6 months after getting the Traeger! I now grill everything with a touch of smoke, it's so versatile :)

@mattdcall 2 года назад

Traeger owner here. I don’t own and haven’t used any other smoker. I do spend several weeks a year in Dallas and am familiar with good brisket. You did this test just right Jeremy. I use the low temp for the first few hours, always cook fat cap down, and spritz sparingly only after several hours. For best results, I dry brine overnight in the fridge. I put the brisket on the traeger straight from the fridge at the coolest possible temperature. If I want a smokier flavor the charcoal pellets seems to add some flavor. I frequently blend pellet flavors trying to find the mix of flavor we like. Most often this has been a Texas and charcoal blend, or competition and charcoal blend. Never has my brisket compared exactly with exactly what I love in Texas, but it’s plenty good for me and my family and friends. The flavor is never quite “offset smokey” and the fat doesn’t render as perfect. that said, it’s the smoker I have and love it works well for many foods. Very well done video. Thank you for the wonderful education each week. Please keep up the great content. - Matt from Utah

@replynotificationsdisabled 2 года назад

You bring crayons and coloring books with your traeger?

@mattdcall 2 года назад

@@replynotificationsdisabled not sure what you mean. I assume you mean it as some type of insult. God bless you anyway. The kids and I love coloring, painting, boating, hiking, biking, surfing, and recording music while we smoke brisket and many other foods. Art heals the soul, and allows for mental clarity. This helps prevent me from making unconstructive comments such as yours. Give the crayons a try, you’ll find you’re a happier person with less need to troll endlessly on RU-vid.

@replynotificationsdisabled 2 года назад

@@mattdcall lulz

@trappedindc8678 2 года назад

I always mix in some Lumberjack Charcoal/hickory pellets with whatever other type of “wood” I’m using on a long cook.

@mikeg6069 2 года назад

@@mattdcall I find comments like those from Teddy to be representative of a life lacking purpose. Why else would some make such a comment to somebody he doesn't know? And about a cooking tool no less! Utterly ridiculous.

@rustbucket9318 2 года назад

I’ve used all of these style pits and I agree completely with these results. I built my own offset 10 years ago and all my friends and family borrow it so much, they use it more than I do. It’s the best way to bbq in my opinion.

@shmuliwilhelm3632 2 года назад

One of the better episodes on RU-vid period be when it comes to comparison of smokers. Great job and thank you

@danamcfadden2147 2 года назад

All around one of the best videos you have ever done. Informative ,practical, and very entertaining. Nice work

@bradeggerton 2 года назад

Top tier content, Jeremy. One of your best videos to date IMO!

@MadScientistBBQ 2 года назад

Thanks!

@trentwatts8670 2 года назад

@@MadScientistBBQ would you ever be interested in doin a reverse flow compared to a traditional offset sometime? I want to see if there’s a big difference in bark and over all finished product?

@1983mojo1 2 года назад

@@trentwatts8670 Or throw a ceramic smoker in the mix?

@trentwatts8670 2 года назад

@@1983mojo1 I agree

@CaptDano 2 года назад

Great content. For me, the WSM has performed perfectly using chunk mesquite on brisket. 3 good-sized chunks at each vent and one in the center, to pour your hot coals on, bringing the smoker up to temp.

@Last_Chance. 11 месяцев назад

I prefer to use 2 chunks hickory and 2 mesquite. You can't beat a wsm. You can pretty much set it and forget it for 8 hours or so before you really have to adjust anything. I love it

@robertorosselini 2 года назад

You actually have the most interesting an exiting BBQ videos for BBQ Nerds. 👍 Cheers from Austria !

@kingofcrunk4237 2 года назад

Goodness, this is one of my favorite RU-vid channels. Thank you so much for the work you do to help us along with our journeys.

@Jeff1960G 2 года назад

Great video!!! Love the family affair thing happening. I had the WSM 22" and loved the flavor. Sold it for a Traeger PS and hated it due to lack of smoke flavor. If I have to buy an add-on tube to get more smoke then that tells me even Traeger had no confidence in their smoker. So, I then traded the Traeger to the guy I sold my WSM and never looked back.

@JordanHH20 2 года назад

Harry Soo, from last video he is an expert with WSM right? Do a video with him!! Compare offset vs wsm

@sears198 2 года назад

This is a great idea!

@richhansen8617 2 года назад

Another great video, this one made me smile more, between the blindfolded cutting and your wife tasting it was just another informative video but fun at the same time. Well done to the both of you!

@tongietonks 2 года назад

So much effort put in!!! Love the work you both put in. From Australia 🇦🇺 👌🏽

@buicklimited1976 2 года назад

Offset forever! Stick burner for life...🔥🔥🔥

@granitegreg7883 Год назад

💯

@jmdixon1 2 года назад

Would love to see a Big Green Egg/kamado-style grill in this mix, please! Excellent video, thank you!

@dclinger33 2 года назад

I always learn something from your videos. I have a Traeger 780 and it's great to pick up tips on the smoker that I have. Thank you for all that you do. By far the best RU-vid channel to improve the quality of the bbq we're cooking. Thanks Jeremy!

@henryramireziii8661 2 года назад

I like that the Cali Mad BBQ Scientist knows his Central Texas BBQ joints. Wifey was wearing a Kreuz BBQ shirt. Too cool!!!

@AntsBBQCookout 2 года назад

Man your wife got hands, was afraid for you when she started swinging! 😂 Really well done test, I've seen multiple "cooker vs cooker" test videos but this was the most organized and easiest one to watch that I have ever seen. RIP Kobe! 🙏

@BigChuck525 2 года назад

I love Kobe...beef

@vincebardo7900 2 года назад

That was good Jeremy, thanks.

@bradbilski 2 года назад

As always, fantastic and fair video. I think your statement about hours of experience on each method is fair and transparent too. I cook on a Traeger and have made 50+ briskets and my cook method has evolved to give me the best results possible. I’m not saying better, just best possible for me and my guests. I’m excited at the prospect of you doing more cooks on the Traeger on your channel but regardless, I will keep watching them all!

@illestk24civic 2 года назад

Been loving the videos man, thank you

@dcm703 2 года назад

I moved from a WSM to a Traeger Ironwood 650 this year and I think a lot of these comments miss the point. I’m really glad that some folks have 12 hours or more they can devote to tending fires in an offset or that it’s something they enjoy - but not all of us have that kind of time. The Traeger isn’t meant for those folks. It still produces damn good BBQ in a package that quite literally could not be more easy to manage. But if you go into it thinking you are going to get the same level of flavor as a stick burner I think you are just setting yourself up for disappointment. Additionally, no idea why the door was leaking like that, throw some fire gasket tape around the door if it doesn’t have it already.

@AndyMacDag 2 года назад

I think you nailed it. I have a Pit Boss, and while I love the ease and make some dang good BBQ on it, there are a few BBQ joints in-town that use stick burners that I can't compete with and hit up every now and then to remind myself of what really good BBQ is.

@Aerogrow 2 года назад

sums it up; can now have decent bbq on weeknights; and it beats 90% of bbq in my area (i am stuck in new England; all we have is bad Italian food, dunkin donuts and liquor stores)

@johnbridges2038 2 года назад

I have the Ironwood 650 as well and couldn't be happier with it. I'm not doing any sort of competition cooking, just making tasty foods for friends and family.

@richarddexter7641 2 года назад

The door leaked like that because the Traeger was made in China and uses thin steel. The door expands/contracts during the heating/cooling process because it isn't heavy duty enough to maintain the seal. This is why I have a Yoder YS-640.

@Aerogrow 2 года назад

@@richarddexter7641 well not apples to orange comparison at 2x cost price point. Overall the timberline pro models have 16 gauge which isn't terrible at 1k mark.

@kevinnashskitchen3517 2 года назад

Yes a good idea to finally get butcher paper in a store you can find without ordering a huge roll online and waiting for it to come in the mail.

@rockford2981 2 года назад

I’m shocked it took this many years for Reynolds to capitalize on it.

@CohibaIII 2 года назад

@@rockford2981 Reynolds butcher paper 225 sq ft about $26 at Walmart. Regular roll of butcher paper 350 sq ft about $23 on Amazon.

@rockford2981 2 года назад

@@CohibaIIIin reality, their selling point is the convenience. It’s just another box in my zip loc, aluminum foil drawer.

@bennattj 2 года назад

Is someone talking in non-Texan and I don't understand? HEB (the greatest grocery store in existence and almost only in Texas) started offering red butcher paper a couple of years ago...I'll admit the Reynold's wrap cutter is a nice addition though (and I'd probably pay for it).

@rustbucket9318 2 года назад

@@bennattj I’ve been using the pink/red paper from HEB for years as well. Can’t recall the price but it’s way cheaper than the brisket.

@lucashood6188 2 года назад

Loving your videos. Very helpful, thanks!

@Gabe511 2 года назад

Great selection of grills for the video and cooking technique! Quality content as usual!

@derrickknauf8610 2 года назад

I currently only have an electric cabinet and a pellet grill. But on the 4th I got to use someone's offset and I did 2 pork butts. After cooking them and staying up all night I said I'd never do it again. After tasting the pork I said I want an offset. Best pork I've ever made. Smoke ring was crazy.

@Sangria38 2 года назад

For the little subtle difference, I prefer my WSM. You didn’t mention the thousands of dollars difference nor the footprint of each. Thanks for the comparison.

@bonzo1928 2 года назад

That was a great video, a lot of imsights into the choices and differences AND really entertaining!

@patchreefs 10 месяцев назад

Thank you for the comparisons. Unique idea looking at the different fuel types. Thanks, George.

@dawnpelz8570 2 года назад

2 minutes in and wondering why the bowl under the bottom section of the Smokey Mountain is upside down? Pro tip from Harry Soo, who I saw in a recent Mad Scientist video, put a chunk or two of smoke wood under the middle a brisket to raise the center and pull in the sides to make a big one fit . The largest I've cooked in my 18" was #17.5 before trimming. Can't wait to see the final taste test on this one.

@alcredeur 2 года назад

The offset is more work to manage, but in my humble opinion, the flavor it produces is unbeatable.

@jperin001 2 года назад

Love these comparisons with blind taste tests!

@donaldcronk6405 2 года назад

You are absolutely an awesome BBQ genius. Thanx for doing this as I have been pondering the very thing you are doing today.

@joelnettie8133 2 года назад

So glad I got an Oklahoma Joe’s offset last year! I, too, enjoy the process and 3 out of 4 briskets have been very good. Interestingly the first and the 4th turned out to be the best. Salmon, chicken and ribs have all turned out great. Thanks for this comparison of smokers. I have shared it with other avid smokers.

@diesel5355 Год назад

What happened to the 1 out of 4 briskets?

@darylausbun723 2 года назад

You and your wife are so cute! I cook with a pellet grill and I think a smoke tube is a must. When I retire I will upgrade to a offset. Thanks for all the great videos!

@AJ3000_ 2 года назад

Crushing, loved watching this channel grow!

@llamawizard 2 года назад

Excellent, excellent content. You experiment is well controlled. Very much appreciated!

@SnipezTTD 2 года назад

Love having the wife involved!

@socalracer310 2 года назад

Fair to assume the Traeger was run at 165 for 3 hours and 200 until IT was 205ish? Was super smoke available on this model?

@iwalkerwtc06 2 года назад

Love your videos man, I learn so much

@brianlamanna9522 2 года назад

Perfect timing for this video. I’ve smoked a bunch of briskets on my Weber kettle, but just got a GMG and doing a brisket on it for the first time tomorrow. I’ve seen other videos where they put the fat side down on a pellet smoker, but didn’t know why until now. Thanks Jeremy!

@pelekibland 2 года назад

Brian I cook my briskets, Fat side down 14 hours at 180° (it will be around 165°) Wrap Kick pellet up to 300° Pull when probe tender (203°-215°°, 2.5-3.5 hours) Rest for at least 2 hours

@chrisb6865 2 года назад

Have you ever done a video on smoke tubes or anything else to see if you can get a pellet smoker closer to an offset in terms of smoke???

@leonpalnau6839 2 года назад

I mentioned above, but specifically even different pellets can produce totally different results. Trager pellets are really for grilling, They are about 80% hard maple and 20% whatever the type says. Meant to burn cleanly and not so much to produce smoke. There are much better pellets available for smoking.

@jsb2277b 2 года назад

@@leonpalnau6839 in your experience, what pellets are best for smoking?

@meatsloth333 2 года назад

I agree 100% that an offset is going to get the best result. I have both an offset and a traeger timberline. It took me a while tweaking my recipes and techniques but I have them really close in results now. When I have time I fire up the offset but nothing beats being able to throw on a brisket before bed, wrap it before going to work and having it done by noon and resting in the warming setting so I can eat it for dinner. Time is valuable and the pellet smokers really bring that convenience factor.

@autoleasetoday 2 года назад

Very informative video! Wow. Thank you.

@andredixon1057 2 года назад

A true craftsman I appreciate your videos!!!

@ARXFrag4U 2 года назад

Love my Trager Pro 34. Not as high-tech as more expensive models, but love the results of my cooks.

@johnveeskys 2 года назад

Same. Less work than an offset and still get great flavor. I just use the smoke setting for 8hrs instead of 3 or 4 which I think is why he didn’t have as much flavor in the video

@MrBingping 2 года назад

What coal did you use in the Weber? You mentioned a different flavor, wonder if that's where it's coming from. I use FOGO super premium and it burns super clean.

@darnelljackson3859 2 года назад

For the WSM, I found using 1/2 regular Kingsford, 1/2 B&B, and then a few blocks of your favorite wood on top works great.

@kananeesh7900 2 года назад

Why this channel doesn’t have a million subscribers baffles me. It’s the most informative and intuitive bbq channel on RU-vid. By opinion of course.

@JoeJohnson1 2 года назад

This was really fun to watch. You two are so great together and refreshing to see. I had a Weber style smoker years ago, but haven't used one for a long time. Recently we've discussed buying (or making) one. I was leaning towards a Traeger, but after watching so many of these with offsets, we've decided to make one. A friend is a fabricator who's never made one. He made me a parrilla (charcoal grill used for asados here), but smokers aren't common here at all (Chile). So we just bought a 5'5" long piece of 20" diameter pipe and some sheet metal to get started on an offset reverse flow. I'm pretty excited. We might return to the US this winter, but I'll be happy to bring this back with us if it works well. You've been a big part of how I came up with the design. Hopefully the fabricator pulls it off and it'll work as well as yours! Thanks for sharing your insights.

@Poopbagsteve 2 года назад

Finally she's not afraid to be on camera!

@texascowboy888 2 года назад

Would like to see your honest assessment on a Char-Griller gravity fed smoker compared to the regular stick burner. Basically started with charcoal and fill the gravity tube with chunks of wood.

@BlackGoku03 2 года назад

You get good clean smoke doing that? I’ve found putting too much wood chunks in the hopper gives me bad smoke. I only put one or two in the hopper now and add chunks in the ash pan.

@theo3599 2 года назад

Brilliant video thanks Jeremy. There is a trend on gravity feds like masterbuilt and chargriller so comparing that against the offset or pellet would be cool. Thanks!

@redbullaussie 2 года назад

Wow,, well done guys..Always a pleasure to watch and learn..♨️👍

@davidl9616 2 года назад

So, I'm wondering what charcoal you used in the WSM. I cook on one all the time, and looking at what you ended up with is very different from what I do. Straight lump can be OK, but I always get temp swings. Traditional charcoal gives an odd flavor. Hardwood briquets do a much better job of keeping temp, and give the blue smoke you see. I almost always use a mix of chunks, but Pecan/Apple/Cherry you can be a bit aggressive with safely. Also, I go fat down on the WSM. Heat source is below, so the fat renders differently and you get a better ring. I would love to know the actual methodology you used on the WSM. Also, your channel has improved my brisket game immensely, so thank you.

@M_Ladd 2 года назад

Believe that the fat side down on the WSM would cause all of the fat rendering to fall into the bottom of the smoker rather than melt into the brisket with fat side up. Just sayin

@ratking948 2 дня назад

Agree about the briquettes for sure. But not for fat side down. The top and sides receives more heat.

@zkmullins 2 года назад

I love this and I'm so glad you did this but I want someone to just feed me fork fulls of smoked brisket.

@AlphaBravoCheeseCake 2 года назад

Great video. As a new sub binging all your vids and starting out (managed a passable brisket for the first time last week after 3 fails) your channel is an awesome help!

@shellshrader2578 2 года назад

Great to see the Mrs involved (suspect she's always bringing stuff together behind the scenes). Would love to see you tackle a vertical propane.

@Cdpurcell78 2 года назад

Have you ever used an Ugly Drum Smoker? Curious how it would compare to the other smokers that your using. Your videos are very helpful and I appreciate what you've put out, thanks. I've currently built 2 UDS and have one more to go, love cooking on them and they produce amazing food!! Looking forward to your next video!!

@daviddrake9798 2 года назад

Ugly drum smokers are good for beginners but you could easily over smoke the meat and it's hell to get the temperature to drop if you get a huge temperature Spike.

@alkalk8938 2 года назад

I have both a uds and a 125 gallon offset. The uds makes it easy to make good brisket(FWIW a uds will make the best homemade bacon you've ever had) but you have to know when to wrap it to prevent over smoking it with the dirty-ish smoke they typically produce compared to a hot burning offset. Use only lump charcoal and a handful of wood...or learn the hard way. A heavy well built offset will make far superior brisket, not even real close imo. You have to use well seasoned wood and learn how to maintain the fire to get the right burn. Once you figure this out you cannot over smoke the meat.

@Cdpurcell78 2 года назад

@@alkalk8938 thanks AL I tried cooking a point last weekend and over cooked it. I tried smoking at 250° but I was struggling getting drum to run under 300°. Yes I only use lump and I don't get a good smoke but that's okay my wife doesn't care for smoke food so it's a happy medium.

@ridge5891 2 года назад

You know you have a winner when she can pick the right grill.

@adamheafner9466 2 года назад

Another great video. You’ve got the best brisket content out there, hands down. Thanks for the great info!

@Paul_Dalangpan 2 года назад

Great work man. Appreciate this.

@MrBingping 2 года назад

Been using a 22" WSM for a couple years now, get some fantastic results, and you certainly can't beat it for value, but I really want to get an offset. Looking at the old country bbq brazos.

@charliechumlea1396 2 года назад

I've got a brazos coming in tjr next week or 2!

@7848ify 2 года назад

Got my brazos earlier this year, love the thing

@fishin4bogey 2 года назад

I have one, and love it! Added the tel-tru thermometers, gasket sealer tape for the doors, and it does exactly what I want. Keep kicking around the idea of ordering a Moberg or a high end smoker, but for now my results are amazing. Right now me and my $399.00 smoker get better results than Bill Miller's (fast food barbecue) and Rudy's Country Store.

@jonchines 2 года назад

@@fishin4bogey perhaps you have a Pecos not Brazos. Of you got a Brazos for $399, please tell me where… :)

@Unfadeable21 2 года назад

@@jonchines yup that noob has the Pecos model with 1/8 metal thickness. The Brazos is 1/4 inch steel, that’s the difference and $999

@brianmanke1061 2 года назад

Lmao! Great honest video! Thanks again @madscientist for the laughs :)

@timfaulks745 2 года назад

I see why they call you the Mad Scientist. Great Job man !!! You alone have fueled a passion in me to smoke meat. It was amazing how you picked each one genuinely. I smoked a brisket for the very first time ( using your videos ) and it turned out amazing. You made me look like a professional PITMASTER. You're spot on with your technique and your delivery. Keep'em coming, I'm watching. Like husband like wife, she NAILED it !!! Be Blessed !!!

@solarup5671 2 года назад

Oooooh, shite! Here it is - have been waiting for this one for quite a while... Nice!

@seanberry319 2 года назад

I know you intentionally avoided using a smoke tube for the pellet grill but in all honesty, it is an absolute MUST for a pellet grill and makes a world of difference! Good job!

@christopherhobby8391 2 года назад

Thank you Jeremy for this video. Brother you did your thing on this. Really cool of you to show this with the 3 different smokers. I’m a Weber Smokey mountain owner. That’s my smoker by far.

@lencarter1460 Год назад

Absolutely love your videos! You are part of a small handful of go to videos when I want to do smoking right. Thank you

@MadHouseBBQnyc 2 года назад

That was cute. When she got them all right you can actually see him fall in love with her all over again. Lol

@leobrzl 2 года назад

The only thing this video shows is which smoker Jeremy is most skilled at using. Bring in Harry Soo and he would cook a brisket that is just as good or better using a weber smokey mountain. Jeremy is pro at offsets no doubt.

@rynosaurus89 2 года назад

This comment... this is the one. Slap Yo Daddy, king of the wsm

@zmechy1456 2 года назад

You can only get so good with the WSM. The wood smolders… just can’t duplicate an offset quality in another cooker.

@rynosaurus89 2 года назад

@@zmechy1456 absolutely but Harry competes with offsets and pellet smokers all the time and turns out legit top tier cooks and wins. Might not be the best example of bbq in general, but it does show the possibilities

@zmechy1456 2 года назад

I’ll be the first to say I love Harry and I have bought his merch. He’s fantastic, but competition brisket is much different than tradition barbecue. Put enough beef au jus and thinned out sauce on each slice and it will always taste great for a one bite comp. I’m just saying, not enough air is flowing through a WSM, or even a PBC (I have both and I cook on them often) but I’m telling you nothing beats an offset unless your into that slightly bitter flavor and less fat rendering… your call.

@rynosaurus89 2 года назад

Can't argue with that. But I'd still love to see that video.

@-hilbert-1623 2 года назад

Great video! I was waiting for you to do this comparison!

@zzrsteve7934 2 года назад

Thanks. I've had a Weber for years but have been thinking about getting a pellet smoker. However, after watching your video. I'm now strongly leaning towards the offset, Franklin type. Gonna go check them out now.

@txfieros 2 года назад

Where’s Harry? He should have been the one running the WSM. 😁

@rrvil 2 года назад

I was thinking the same thing 🤣

@Chilax 2 года назад

He would change his mind on wsm

@txfieros 2 года назад

@@Chilax probably. I have yet to have any bitterness in my smoke. I don’t know if it’s Harry’s wood under the coals technique I use but all the pork butts, hams and bacon I’ve smoked on there have been very good…nowhere near offputting smoke.

@Chilax 2 года назад

@@txfieros yeah they both think differently on how smoke is most effective. But Harry has the trophies so I go by his knowledge

@777Revolutionary 2 года назад

Lol you almost caught some aggressive punches there while blind folded

@ericaandjeremy 2 года назад

😂

@CornishCarnivore 2 года назад

Fantastic video Jeremy. This was really interesting.

@greg1516 2 года назад

I think you hit the nail on the head with the fact of your experience being a factor in the cooks as well

@matthew11v25 2 года назад

@MadScientistBBQ Great video. I love my WSM but would happily swap it for the Franklin! After seeing the video reviews you did on the Franklin…I’m sold. Question: what is your 12 hour rest process? Do you mind sharing a few details on how you like to rest the brisket that long? Thanks!!!

@CohibaIII 2 года назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qsCVMmmNRec.html

@matthew11v25 2 года назад

@@CohibaIII Thanks!

@danielrowe2174 2 года назад

I'm glad you tested out a WSM. I absolutely love mine. I think when you become more familiar with it you'll appreciate it for it's simplicity for cooking and finding that perfect smoke flavor. I did a 21lb Brisket on mine with 4 chunks of Hickory and it was phenomenal. I'm sure you'll come around on it, but you put it against a Franklin put. That's not a fair competition.

@hamvjones 2 года назад

The WSM stacks up simply on value for performance. Its also a great starting point if you're not sure how serious you want to get.

@christopherhobby8391 2 года назад

I love my WSM to. Don’t have to do a lot of work to make great BBQ.

@Railroad_Bbq 2 года назад

And yet Harry Soo wins awards and competitions using wsms. He must know some black belt bbq tricks.

@M_Ladd 2 года назад

@Hamilton Jones if your buying a WSM then you are paying double for the name and you are definitely interested in smoking but would likely lose your wife if you purchased the Franklin.

@M_Ladd 2 года назад

@Russyl Royer it's a completely different way of cooking than the back yard method!

@SilatShooter 2 года назад

As always, great video! Great comparison of what most of us are using. Have a pellet cooker and like you said, super easy to use but did two briskets, one on it and one on my kamado and everyone preferred the Kamado brisket. I wasn't sure if I just made a mistake in cooking the brisket on the pellet smoker, this video confirmed my findings.

@chavini69 2 года назад

Nice video, thank you for that. I have a couple of questions, how do you rest the brisket overnight? When you serve it the next day do you warm it up or how do you do it? Thank you.

@ky0611 2 года назад

Did you use charcoal or lump charcoal on the WSM? I switched from charcoal to lump charcoal. It was a complete game changer. In particular royal oak or b&b. Because it's already burnt wood you get more of that offset flavor.

@pantzdollars7853 Год назад

I love B&B lump

@jlopez47 2 года назад

That specific WSM looks like one of the smaller options. The WSM 22 is the way to go if you want a ceramic smoker, and it's no more than half the price of Komado Joe or Big Green Egg.

@ZmannR2 2 года назад

The WSM is nowhere near a ceramic smoker man.....it's kind of the same shape that's about it. Ceramics retain heat and moisture like nothing on the planet, they also seal INCREDIBLY well. Also they'll last you a lifetime as they wont rust

@seanburdine6691 2 года назад

Loved this video with taste test between you, your wife, and a neighbor. Very informative! Have a suggestion for a similar video. Can you do a blind taste test between a pellet grill, pellet grill with a smoking tube, and a stick burner. I have not been able to find a similar video on RU-vid. Love your videos!

@ShinNoNoir 2 года назад

Love your vids, the research and details, thanks for the hard work!

@MadScientistBBQ 2 года назад

I appreciate that!

@AnontheGOAT 2 года назад

Pro tip for the pellet smoker: use high temp bbq gasket sealer for the lid to keep that smoke in.

@kevinnashskitchen3517 2 года назад

My guess at 3 minutes in ... Will be the Weber for best overall winner 😂

@aloafofbeans5585 2 года назад

great video seeing the real differences in the different types of smokers. best vid ive seen on this topic from any youtuber! i do have a pellet smoker as i am just a kid learning how to do some bbq but it was also nice to see how you were able to maximize smoke flavor on a pellet grill! i will definitely take these tips into consideration for my next brisket

@hugotendam5349 2 года назад

Your video's are amazing btw. Love your channel!

@BigJawnMize 2 года назад

There is a little user error here. I have used WSM and offsets and can usually get a WSM really close to an offset in terms of smoke flavor. Getting the texture and fat to render is likely a result of temp. I run both at 275. Also on WSM you dont get enough air flow without a fan/thermostat combo. I think the trick on the WSM is to run it with the snake method for 4 hours and then reset the charcoal snake and run it again for 4 hours. You want to add just enough charcoal that the fan is going the whole time. The other thing is that you actually want to get your wood to fire up and give you primary and secondary combustion. The trick to doing this without running the fire too hot is to use less charcoal.

@Camel_Carpaccio 2 года назад

Agree. I run my WSM at ~250 temp using snake method and full water pan personally. I have found that if you run it at ~225, you don’t get as great of fat render or bark on the brisket. The higher temps work here on the WSM

@BigJawnMize 2 года назад

@@Camel_Carpaccio The other thing I was thinking about is that on an offset I run a mix of post oak and pecan with charcoal to get things going. On a WSM I just run pecan and charcoal because you are using so much less wood so you want to go with woods with stronger flavor.

@petergriffinson1907 Год назад

@@BigJawnMize fat up or down?

@petergriffinson1907 Год назад

@@Camel_Carpaccio can I ask fat up or down?

@Camel_Carpaccio Год назад

@@petergriffinson1907 Fat up has worked great for me personally and is what I always do.

@Orange_Tang 2 года назад

What brand of pellets did you use? That makes a huge difference imo.

@jonnyg9330 2 года назад

What brand works best for you? How much do you go through while smoking?

@ZmannR2 2 года назад

For sure, something heavy like mesquite or hickory or even post oak would bring in much better smoke flavor on such a big piece of beef.....cherry or pecan wouldn't do much at all

@Orange_Tang 2 года назад

@@ZmannR2 I was talking about the brand, some of them use 100% of the wood type they are, and some like traeger use oak and scented oils of mesquite or whatever wood.

@Orange_Tang 2 года назад

@@jonnyg9330 the cheapest and best ones near me are the bear mountain pellets. They sell then at tractor supply for about $10 a 20 pound bag and they have lots of flavor options.

@markpitchford7375 2 года назад

@@jonnyg9330 B&B competition blend. about 2gal for 8-10 hours.

@michaelstewart3315 2 года назад

This was so awesome.

@danielpowell8546 2 года назад

watching these always makes me SOO hungry, i can't smoke things because i have no patience, but i sure as heck do appreciate other people's abilities to do this