One thing many of the RU-vid videos about smoking meats fail to mention is their elevation when cooking. Many of us folks live at high altitude. Adjustments need to be made when cooking at altitude. With water boiling at a lower temperature at high elevation, brisket and even pork shoulder will be dry cardboard if cooked with sea level methods. At my altitude of 5,000ft water boils at 205°f instead of 212°f So instead of worrying about an internal temp. of 205°f, I just probe until the meat is tender. Which usually happens about 190° - 195°f. I also cook at a lower temperature with plenty of moisture in my kettle because my area is semi-arid. Then wrap when the temperature hits the stall. And I only smoke the point. The flat I just grind up with some chuck for ground beef.
Well-timed. I'll be starting one tomorrow on the SnS to serve on Saturday. Planning on doing a smoked tallow paper wrap and an 8+ hour rest, so it'll be a nearly 24 hour cook.
Gr8 vid Jabin! The "Brisket" is my next challenge on my new SNS Kettle! Got about 15 cooks on it so far, mostly smoked chicken thighs and a few smoked tri-tips...I'm lovin my SNS kettle! This vid has me craving a brisket now, so gonna have to get on it!!! Cheers m8!
Excellent video! Clear, concise and totally understandable for someone who has never smoked a brisket! Great color and bark by the way! I know it was delicious! Great job Jabin! 👊🙌🔥
Kudos on using butcher paper instead of the Texas Crutch like this channel usually does 😉 Definitely planning to do a brisket sometime this summer... I just need a bigger prep table lmao.
Squeezing the juice out for affect is going to make people try to do that at home to show off, leading to dry brisket. I wish people would stop doing that. Looks amazing though. Definitely going to try this on my new SnS deluxe
That looks great! I was just wondering if there is some recipe for making use of those trimmings? I'm sure that normally that would be thrown away, but it seems like they could be used for something. Thanks!
Getting the SNS grill soon. But wish they still kept the grey finish. They no longer sell the grey. The kettle is an all black now. Should’ve kept it distinct.
Noticed you did fat side down. I'm guessing with the SnS water barrier there is more heat movement above the brisket. What is your reasoning behind fat side down?
yeah we are looking at the combination between the convection airflow as it goes up over the lid bowl then down over the meat before back up to exit the top vent. Also, presentation is a factor to think about. Fat cap up vs down will probably always be a debate.
Anyone who already has one of these think that he should have done fat side up instead? If I'm understanding correctly, isn't the heat rising and going over the top of the meat? If that is the case, I'm confident you'd want fat side up. The fat gores toward the heat source. Hence why on pellets the fat is down, and offset, the fat is up
It’s usually just to separate the raw meat from other things in the fridge. However, I’m wondering if the surface will dry out if you don’t wrap, because that’s how you dry out chicken skin. I’ve also noticed water droplets on the underside of the plastic wrap when I use it in the fridge.
Fat rendering over the meat doesn't make much difference, but I would put it fat-up on the SnS due to the heat mainly going up and over the meat. You do want the fat side taking the brunt of the heat if possible.
That looks so good. Can you generally plan how long it’s gonna take to cook based on weight? My plan is to do my first one soon, try to finish late at night and rest it well insulated until lunch the next day!
I can give you a general rule of thumb of 1-2 hours per pound but if you do the math you'll find that's not very helpful. lol. Thanks for watching. Let us know how it goes.
I'm not sure what he used but any smoking wood will work. Pecan and Oak are great and are my go tos. Peach or cherry will add a nice reddish hue. Apple is another one you can experiment with.
I'm not exactly sure what you mean when you say it was cut out almost the half of it. Are you talking about trimming? Regarding prices. I'm sure youtube effected it but there are a TON of factors that made brisket more expensive. RU-vid, TV shows, BBQ competitions, Netflix, and bbq restaurants. Natural disasters and diseases also had a big effect on the supply side as well as does where you live in the country.
