Brisket on the Franklin Smoker | Mad Scientist BBQ

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10 июн 2024

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Комментарии : 1,2 тыс.

@countryfirstusa9072 3 года назад

My brisket has improved to crazy levels following all you do. Tnx brother .

@MadScientistBBQ 3 года назад

Really glad it helped

@ryanpercell2445 3 года назад

My first brisket was great IMO and familia.... Following Jeremy's recommendations.... I've used his basis it my own rub over 15 briskets or so... To my taste and preference... That's the beauty of cooking... Anyone wanting to learn more of fine cooking... Follow Marco Pierre White... FYI... He's the guy who taught Gordon Ramsay.....I mean he can't be entirely wrong...🤔

@shootermcgavin991 3 года назад

@@MadScientistBBQ Taught me SO much. The injected tallow with long rest= amazing brisket. Only my second one I made. Got another in the freezer. Can’t wait. Thank you sir!!!!!!!!

@justinelliott2000 3 года назад

Same

@justinelliott2000 3 года назад

My girlfriend is getting beat up after this! First thing she said is” that beard looks good on him”. Just kidding! We love your videos! This is truly a science!

@TROYCOOKS 3 года назад

Wow, that brisket looked amazing Jeremy! I've been holding off on the beef tallow rage, but I think I may have to give it a try! And I may have to order me one of those Franklin pits! You nailed that cook brother!!! I think I need to pay you a visit so I can do a collab with ya sometime soon! I think it'll be fun! Cheers to ya brother!!!!

@jaylancaster5419 3 года назад

The use of tallow isn't really a "rage". It's something nearly all the big name restaurants use in one way or another. The public just wasn't aware. I enjoy your channel as well as Jeremy's.

@waymor2460 3 года назад

My boy’s keyboard has a broke period button!!!😅

@jessefierros7876 3 года назад

This is about as nailed as a brisket cook can get. He hit it out of the park with this one. I've never seen a better brisket cook video. Everytime he revisits a brisket cook video he hits the ball further and further.

@512.constitutionalist8 3 года назад

I've tried it... Works great. I've even gone so far as to put herbs in the Tallow to infuse it and then just strain it off before you pour it onto the brisket. Those subtle hints of the herbs can push it over the edge if you like that kind of flavor profile.

@CarnivoreKipp 3 года назад

Troy at least checkout the Shirley Fabrication patio model before you make a decision. It's a tank. Nicer than my LSG 24*40 and cheaper.

@petethehandyman9185 2 года назад

First brisket today! 14 hours at 225, wrapped at 175, was butter tender at 203, let it rest for 4 hours, came out great! Couldn’t have done it without you! Thanks brother!

@MariachiEntertainmentSystem 3 года назад

A lot of cats obviously love the taste of their own brisket. You can tell that they think the brisket is a clear reflection of themselves as people. Jeremy isn’t like that. He loves the taste of that brisket. But you can see that he is admiring the brisket as it’s own thing. Almost like he had nothing to do with its greatness. He’s in awe of the process, in love with the technique. He’s a student of the game, not some cat who just thinks he’s a master of grilling and thinks everyone should just love his brisket. He’s learning. He knows it. And he’s a beast because of his humility.

@SgtJackyBoy2150 3 года назад

I thought once I saw the tallow video every other bbq RU-vid started doing it.

@cliffordweber274 3 года назад

Not going to lie, a small tear went down my cheek during the brisket reveal

@andrewbell4139 3 года назад

I’ve followed your channel for a couple of years now. I’m very impressed with how far your videos have come. I love all of your videos, but I’m really impressed at how your not afraid to evolve your processes and always looking to improve your craft. Very fun to watch, keep up the great work.

@silvioholley 3 года назад

I just want to say thankyou Jeremy. I’ve been a subscriber for a couple of yrs now and can honestly say you have turned me into a bbq king Lol my family and friends love when I bbq and can’t wait to come over. I never seen anybody break down the facts with science behind it. Your the man!

@MadScientistBBQ 3 года назад

Thanks!! I’m really glad it has helped you. It’s nice to see people appreciate the food.

@abob2457 3 года назад

The video quality is fantastic

@H.O.34Dr3am 3 года назад

I appreciate you man. You turned bbq from an interest, to a hobby and because of that I've had some great food. Thanks for giving me new things to try and elevating my idea of what delicious is.

@5andme851 2 года назад

I've been alive 44 years. Spent countless hours watching cooking shows and professional chefs. I feel very confident that you are THE BEST BBQ spokesman I have ever watched. You are clear, concise and thorough . Your science makes so much sense and your methods are very smart and well thought out. Your videography and sound are also on point, as well as your set and backgrounds. I truly believe you are the best I have ever seen and took the time to tell you so. If you are ever in Rancho Cucamonga, Ca. hit me up so you can show me what I'm doing wrong.

@netnomadaorta8711 2 года назад

I haven't seen one of your videos in a few months since I moved and temporarily stopped barbequing, and dude, your videos' quality has gone up a lot. Simpler statements in the beginning, music only being added to the parts that need emotion behind it, simple ingredient mentioned later about what you use to enhance consuming brisket. Loving it

@markymark_og8685 3 года назад

I've ordered that Waygu beef Tallow ever since you first used it and it has been a game changer! Can't wait to step up the meat game and use the Smoked Tallow method. Thank you!

@bmac_5543 3 года назад

Aaron Franklin after watching Jeremy’s first beef tallow video. “DamnJeremy, just be cool!”

@lemmh2 3 года назад

This never crossed my mind for brisket. But since I've been in my early 20s, I always wrapped spareribs with pork fat instead of brown sugar, etc. I like using 1/2 bacon grease and 1/2 rendered basic uncured pork fat and just drizzling it over.

@paula.2422 3 года назад

I have a few favorite BBQ channels I watch and follow...but this is the absolute most gorgeous and delicious looking brisket I've ever seen. Thank you so much for all you do brother. Great job!

@steverhodes467 3 года назад

Love your videos!! I to have a passion for bbq and smoking so much so that I build smokers and santa marias for a living. I have tried many of your methods and as we all know, you are spot on!! Keep up the awesome work! Much love from Arizona!

@jeffreymerkle361 3 года назад

Am I the only one that “air chews” along with Jeremy when he tastes his creations at the end of the videos?

@GrizzAxxemann 3 года назад

Nope. And I feasted on barbecue from a local joint last night and for breakfast with some eggs.

@TechTails 3 года назад

No snowflake

@WhiskeyB 3 года назад

Yes

@anthonyalloway6438 3 года назад

I've watched you and Franklin's videos in the past an sometimes we get drowned in information. This video by far has been the best. First of all, you were clear in the direction and directing us in how to smoke the brisket. You keyed in on hot points on the smoker and the evolution of how meat smokes. In addition, this can be used on different smokers for beginners. Wrapping temps for brisket have been a challenge for me because they can still come out dry. I have been challenged in finding the right peak in the stall. I do like your solution. Good job man! What's that in the can you used to keep it moist?

@ronc4146 3 года назад

Leather office chair armrest is a temporary substitute....

@harryschaefer4007 3 года назад

Great video as always! Would love to see a video of you at Costco with tips on what to look for when shopping for a full brisket!

@graveyard_collectibles 2 года назад

Watching you cook this brisket is the most relaxing and satisfying thing on RU-vid

@alejandrocalderon3775 3 года назад

Thanks a lot Jeremy! I’ve been following and watching your videos for a while now and have learned a lot! You’re awesome brotha! Keep up the awesome work!

@sultanbbq5517 3 года назад

Keep up the great content! 💯🔥 Thanks for sharing your knowledge 🙏🏼💐

@armandoa5468 3 года назад

Jeremy, can you make a video on how you use the brisket trimmings for hamburgers and sausage. Thank you in advance!

@AndrewIanWeir 3 года назад

Wow man. Hands down....... that looks like best cooked brisket I’ve seen on RU-vid!!!. And I’ve watched all of them!

@smokingtarheel3003 3 года назад

Love the unwrapped music and the color of the brisket is incredible. You have taught me so much.

@frankmaniscalco4794 3 года назад

Watched your 12 mistakes video (and smoked the hard tallow from my brisket trim) and made my personal best brisket yesterday. Great vids

@MadScientistBBQ 3 года назад

That’s awesome! I’m glad it helped

@cadets93 3 года назад

Agreed. Not going to put in the money for wagyu tallow so I put the trimmings in the smoker and get good smoked tallow without feeling like I’m wasting the trimmings or the need to make sausage.

@92bagder 3 года назад

Once you smoke your own tallow you won't go back

@joshvandergrift 3 года назад

#TODO

@opers_dopers 3 года назад

I just made my first tallow today! So glad I found his vids. We had been doing it wrong for years 😬

@ronc4146 3 года назад

Throw a Thermal Imager on it. Would be interesting to see the hot spots / cold spots...

@jamesrazza3278 2 года назад

Appreciate you noting/showing the wood splits you're using for this sized offset. Very helpful and consistent with what I've been using/trying on my 40" LSG off-set. Thanks, Jeremy. Great video.

@jb2009BCT 3 года назад

There’s a lot of great BBQ channels on the RU-vid, but yours takes the cake IMO. Great video quality, great info, and great BBQ. Keep it up brother, you are killing it.

@jeffhruska8626 3 года назад

for some reason during the intro I felt like I just came from "off the ranch" lol

@xmikemurphyx 3 года назад

Came here to say the same thing. Same intro song.

@mshafer2006 3 года назад

My thoughts exactly. Lol

@DangerPeligro1 3 года назад

Same!

@wheelairrentals7132 3 года назад

Jeremy is the new BBQ Jesus!

@MadScientistBBQ 3 года назад

I’m flattered but there are plenty of old school guys who could school me in barbecue

@CTguy203 3 года назад

@@MadScientistBBQ idk bro your brisket always looks on point.

@SIFUSAYSRELAX 3 года назад

@@MadScientistBBQ im going to have to agree with OP. Dude, the way you break this bbq/brisket/science with a little comedy thrown in is second to none. Your videos are 🔥🔥, editing on point, clear and concise. Im sure I dont speak for myself when I say do DO NOT deserve you brotha. I dont even have an offset I'm rocking the OG kettle and when I see your videos pop up I click instantly. Thank you for all that you do brotha. Peace from PA

@gmurf1111 3 года назад

I think he is the BBQ Jesus for RU-vid. In terms of “restaurants” I guess you could say Aaron Franklin is brisket Jesus and Sam Jones is whole hog Jesus. I wish Jeremy would open up a brick and mortar shop and get into the mix with them!

@AZRob. 3 года назад

I think you just made Harry Soo cry

@MachineHead784 3 года назад

You have mastered the craft of educational/interesting content. Great work, been fun to follow along for the past few years!

@tongietonks 3 года назад

Been following you for awhile now, you’ve come such a long way. Have helped me heaps!!! Just wanted to say thank you 🙏🏽 from all the way in Australia 🇦🇺 keep up the good work

@YoderJosh 3 года назад

I love the fresh and authentic addition you make to Aaron’s process. I am surprised that you no longer reference his work. Long time viewers know that you fully investigated his process and even figured out the bits he leaves out of his master class. Keep up the great journey. Thanks for bringing the Science.

@dgblac0 3 года назад

You are right about the tallow, I've see a lot of vids using it to cook lately.

@WookieLove1 3 года назад

Wow Jeremy. May be your best video yet. I was hanging on every twist and turn. Backed it up a couple times too. Great job and THANKS!!

@jaybooth4815 3 года назад

That was a very informative video Jeremy! Every step explained perfectly. The wagyu tallow looks the a game changer. The long resting time I think allows the juice completely reabsorb into the meat. Awesome results! Cheers brother!

@Borescoped 3 года назад

“Kissing the meat with smoke and heat” - Mad Scientist BBQ June 2021

@marcosandoval3051 3 года назад

My bro here a trend setter with the beef tallow

@RicardoZ590 3 года назад

Jeremy you are the man! You have helped me immensely!! Yes please keep the backyard offset smokes coming, I have a new LSG 20x42 offset and still learning it. I also, on long cooks think about oven finishing after wrapping. I will try the long rest next time as my double electric ovens have a warm 150 setting, thanks again!

@raydarby7639 2 года назад

This guy is the only person on RU-vid doing everything correct in the brisket category. He figured out the tallow. And he is 100% correct Top 3 mistakes I see on RU-vid 1. Over complicating the process ( rubs, au jus, injections.?) 2. Cheating the process ( foil , hot and fast , not trimming ) 3. Complete rest process ( room temp cool to 160 °- 170° then place in warmer or hold in over on warm for atleast 6 hours) take it off the smoker and immediately put it in a cooler and you've already lost . Keep it up Jeremy!

@the3rdid485 3 года назад

This is like the fifth video I've watched of his, and every single time it's the best brisket, or bite he's ever taken lol.

@scottsmith31 2 года назад

Yup lol. He over exaggerates everything to make himself seem like a pro

@MrJeffcoley1 2 года назад

It would be fun to see him get a sour look and say, "Ugh, that's terrible."

@ignoranceisnotatrend4669 2 года назад

@@scottsmith31 he does over exaggerate, is mad scientist from Texas or do he just like and admire how Texans do our barbecue, I noticed that he is the only one on RU-vid always trying to find and get a edge on brisket and ribs, BEING FROM TEXAS IT'S SIMPLE....SEASON YOUR BRISKET WITH SALT, GARLIC POWDER AND BLACK PEPPER OR WHAT EVER SEASON YOU LIKE AND SMOKE IT.

@maniafsari2949 3 года назад

The goatee means you’re actually Jeremy’s evil twin.

@ronc4146 3 года назад

Would that be Randy?

@BixbyConsequence 3 года назад

Yes, lol. Star Trek taught me this.

@joshuamoore4410 3 года назад

This must be the darkest timeline Abed!

@brianstasney7553 3 года назад

The amount of subtle knowledge shared in this post is incredible. Thanks for the content!

@mr.anderson2029 3 года назад

Been following everything you do with bbq and iv definitely improved by miles. Keep up the good content!

@RaleighSmoke 3 года назад

Well done as always. 🍻

@jacksonmaynor8541 3 года назад

Could you do a video on how to maximize time of rest without a warming oven.

@michael-ct-patriot 3 года назад

A friend recommended to wrap the brisket in a large blanket and place it in a cooler for 7 hours. It is still steaming when you unwrap it and it does work. Just make sure the blanket insulates the meat completely in the cooler.

@gavinguadagnoli3103 3 года назад

I have tried tallow wrapping the brisket in Butcher paper and placing it in the oven at 170° (the lowest my oven goes) over night and it came out great! It’s also a MUCH easier workflow than trying to finish and eat the brisket in one day

@itr0863 2 года назад

@@gavinguadagnoli3103 I’m going to try that. My oven is also lowest at 170°. The in-laws requested a brisket Sunday but I am not staying up all night. I want to try to be in bed no later than midnight Saturday night.

@gavinguadagnoli3103 2 года назад

@@itr0863 did you end up trying it ? How did it come out?

@itr0863 2 года назад

@@gavinguadagnoli3103 Thanks for asking. I totally forgot to update. I was able to get it in the oven around midnight at 170°. I took it out and wrapped it in a beach towel and placed it into my 28 quart lifetime cooler from Walmart at 10 or so and went to church. We ate around noon and it was so delicious. That was my first time trying this because normally I would just start slicing after the typical two hour wait. I know everyone’s experience will be different but being able to not have to stay up all night and having great results still? I will be doing this from now on. Thank you!

@hasielmena9381 2 года назад

Thanks Jeremy for your %99.99999 amazing video. You’ve inspired me to spend countless hours watching and feeding a fire to eat out of this world bbq with my family.

@treyscott4599 2 года назад

Fabulous review and brisket cook!! Great job! Thanks for the in depth review you did on this smoker from the unboxing to the brisket. Excellent, excellent, excellent!!!

@ryleywilliams3559 3 года назад

yes! finally! I love how often you're uploading brother. Fantastic content.

@j.edwardsawlaw4735 3 года назад

Great video. Something else - in Aaron Franklin's "Masterclass" commercials you now see a 1 second clip where he is putting beef tallow on his wrap - the secret is definitely out, and Jeremy solved it. Franklin is still the King of American Briskey - but Jeremy is the Court Vizier for sure!

@hodzic16 3 года назад

He's using the oil and butcher paper to start a fire in that clip.

@davo912 3 года назад

he didn't solve anything..how about asking him flat out..HE watched Max at Texicana BBQ?

@kenethsoberano 3 года назад

The only tallow in AF's wrap is the fat that was already in the brisket and rendered during the cook and extended rest and hold. That's another thing AF teaches in his MC. The false rumor came from Max's YT videos on Texas butter since Max had worked for AF for a season. But where Max put tallow on beef was during his tenure at Black's BBQ, not when working for AF.

@davo912 3 года назад

@@kenethsoberanothink you know everything? watch this video and watch when they take out the brisket..keep in mind it was a pickup with NEW butcher paper for the customers..that is not NORMAL RENDERING . You are making up facts as you go. Just because AF didn't teach you for all the money he charged doesn't mean it's what he does in the restaurant. .. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-iGTuO42TNkU.html

@j.edwardsawlaw4735 3 года назад

@@kenethsoberano Huh - then what is AF putting on his butcher paper before the wrap?

@macleod5295 3 года назад

You should do a video on what to do with the trimmings and how to make burgers or sausage.

@SmokedReb 3 года назад

Simple and yet so perfect.

@MessengerAT 3 года назад

Can't wait for a blind taste test against the Brazos.

@lynndollar1013 3 года назад

I sold my Brazos to buy a Franklin. If I still had the Brazos, and I was choosing which one to put a brisket on, I can promise you, the Brazos does not get the call. Brazos is a bottom up smoker. Franklin is top down and has a lot more air flow.

@MessengerAT 3 года назад

@@lynndollar1013 how long did it take for you to receive you franklin when you ordered it.

@lynndollar1013 3 года назад

@@MessengerAT I don't remember. I got on the list two or three years ago, before there was even a Franklin BBQ Pit. At that time, they were just measuring interest, IMO.

@joshuamoore4410 3 года назад

What does the Franklin cost?

@robertr.2561 3 года назад

Jeremy incredible stuff. So I noticed you put the brisket fat side down after you wrap it? Is there any rhyme or reason for that?

@MadScientistBBQ 3 года назад

Trying to keep the bark on the meat side from getting soggy

@davidneuzil9356 3 года назад

been watching Jeremy for quite awhile now and I have to admit that I think he was literally caught off guard by what he expieranced with that first bite. Awesome.

@christopherschei1571 2 года назад

this brisket looks so amazing

@johnmoss8886 3 года назад

Jeremy, instead of tipping the brisket to drain the fat that has pooled, you might consider Harry Soo’s Black Belt trick of placing a small piece of wood under the brisket in the middle to create a small arch. No pooling should occur then.

@Alphabear141 3 года назад

I was thinking the same thing. Harry Soo is the man!

@tlove9125 3 года назад

Would love to see a head to head Franklin’s vs Brazos.

@tlove9125 3 года назад

@@Rebel-ul8wc perfect analogy, guitarist and pitmaster

@yoddy0 2 года назад

The Brazos is a great smoker but you have to seal those spots that aren't lined up right with the pit. That is probably the most annoying thing about them.

@vbelbel490 2 года назад

@@yoddy0 Did y'all cut the baffle plate out your Brazos? Franklin's has no diffuser or baffle.

@yoddy0 2 года назад

@@vbelbel490 No I left mine pretty much stock with the exception of the gasket

@cottonclarksa 3 года назад

16:50... that's just cruel! UNFAIR! LOL! The look on Jeremy's face is drool-worthy. Thanks so much for taking the time to dig deep into the chemistry of it all. It's not rocket science; instead, it's a commitment to the details for some 24+ hours and doing it the right way every step of the way. Mucho thanks!

@steverodriguez2582 2 года назад

I’ve never actually had my mouth water watching a video. That looks amazing

@kayaddicted 3 года назад

I've already paid for my Franklin pit and I'm waiting on the delivery. It's my first offset so I really appreciate these videos.

@MadScientistBBQ 3 года назад

Well you’re a lucky pitmaster.

@cirwin4099 3 года назад

Just wanted to let everyone know I used Wisio to send Jeremy a few questions. His video response was great.

@JJ-qy8xu 3 года назад

How is that done?

@JJ-qy8xu 3 года назад

How is that done (wisio) video?

@cirwin4099 3 года назад

@@JJ-qy8xu it’s pretty easy. He has a link above. You basically pay a small fee, write up your questions and submit. I didn’t create an account…. Then once Jeremy creates a video response you’ll receive an email with a link to it. Jeremy answered all my questions one by one. It was pretty cool.

@Lawnvolution 3 года назад

Your delivery in your videos are top notch man.

@nicholasmagers5246 2 года назад

This one looks incredible.

@tannerlough 3 года назад

Try a salt brine! I love to put the salt on mine first and leave it in the fridge over night. Would love to see you do that experiment.

@richlopez4466 3 года назад

He certainly should do a video on that.Did your dry brine effect the ability to form a nice smoke ring at all?

@pjkokos 3 года назад

Pretty soon your gunna be soaking your wood in beef tallow....lol

@tristancleary 3 года назад

I've played around with the tallow a couple of times - last one I did I used it as a binder right at the start. Best brisket I've ever done.

@garydebrou2629 3 года назад

Another great smoke. I’m trying the smoked tallow on my next brisket. Thanks MS BBQ!

@davidpearson8043 3 года назад

Thanks Jeremy for another great brisket video. When resting, and you let the temp drop to the 180’s, do you not lose a ton of juice/liquid when you re-wrap? What do you think this second wrap adds to the final product? Thanks in advance!

@christopherclark7460 3 года назад

I second this

@shradur2218 3 года назад

I wonder what the argument is for rewrapping as well

@myriadcorp 3 года назад

I noticed the price of Brisket in Costco doubled in the last month. I was getting them for $40 and now they are $80.

@737diesel5 3 года назад

If you cook it often enough, then we've all seen it. And it sucks. I like a lot of bark on the point, so I trim most of the fat off of it. The pile of fat is a rip-off. Everyone up the chain before us gets rewarded by the pound; we pay by the pound.

@rebelcat420 3 года назад

@@737diesel5 no, that pile of fat isn’t a COMPLETE rip off. Learn how to render it out for your own tallow. You can also use tallow where you would use oil in other cooking, besides using it as Jeremy does with brisket.

@shawngillogly6873 3 года назад

That's due to the ransomware attack on the largest meat packer in the US last month. Nearly 20% of all beef was affected.

@stevequincy388 3 года назад

I remember a few years ago when Costco brisket was 2.99 a pound. Not anymore!

@alexvillalobos7137 3 года назад

Just got my first brisket and yeah 5.99 at$82 wasn’t cheap only had about 10 lb after removing fat and an extra flap of meat

@atmbbq 3 года назад

Thank again for another great and informative video. You make another kentucky resident proud. Keep these up I'm am getting better at this bbq thing with you.

@Reggie-Dynamite 3 года назад

I just want to say i love your videos and share your passion.

@twofstu1 3 года назад

I'd like to see you cook a brisket on the Oklahoma joe.

@waymor2460 3 года назад

I don’t know, seems to me the 8 hour rest in the warming oven has more to do with the tenderness and moisture than a few ounces of tallow poured on one side of the brisket before wrapping.

@bradleak1465 3 года назад

Great video I just cooked brisket today Thank You for all the instructions and videos

@enriqueloza2792 3 года назад

I did my first Brisket and followed your process and it made look like a pro. Thanks 👍

@billyjohnson8794 3 года назад

What’s the reasoning for wrapping again when you rest?

@JohnDoe-rj8nd 3 года назад

The paper helps to hold in the moisture and protect the bark from being overdone.

@BuschHawg 3 года назад

08:15 the brazzos in the background lookin so lonely and jealous lmao

@hasimkhan1936 3 года назад

Stop Killing Animals...Be Vegan

@sevenmile24 3 года назад

LMAO , The disrespect 😂

@brayansantos2518 3 года назад

@@hasimkhan1936 stop eating the animals food be a meat eater

@johnkendrick1753 3 года назад

Another excellent video! Thanks for the detailed information

@bearfootbears1891 3 года назад

What can I say! Your videos are the greatest. At this time, my backyard smoker is a 7-year-old Char-Griller offset smoker. Before I found you on RU-vid, everything I cooked in it either burned, not fully cooked after what should have been long enough to cook and be well done, or was smoked with dirty smoke to the point that it tasted like I quartered a lemon, took the middle of the lemon, salt and peppered it, smoked it, dropped it in the ash of the firebox, put it on a plate and ate it. After finding you on RU-vid, I have been trying everything you say, to the letter! My Char-Griller doesn't work as well as you Country Joe's or Franklin, but I've made modifications to it and build fire in my firebox per your instructions (learning what works best for MY somker). I plan to buy a new smoker once the shortage of materials due to COVID-19 is over. Lastly, it is my personal opinion that you should have your own television show or, at the very least, have a show on the Food Network. Thank you for all that you do!

@etpe4830 3 года назад

beef talon discussion : what if you had a pan to catch the brisket's drippings and simply put them all back on it when wrapping ?

@abelantuna3840 3 года назад

That's was my question. Following

@lm877 3 года назад

Yummy, as juicy as my wife's Valencia Oranges!!🤤

@mikecooks122 3 года назад

I wonder how her peaches taste

@daveklassen7052 3 года назад

@@mikecooks122 I would be somewhat concerned if she has more than one ...

@mikecooks122 3 года назад

@@daveklassen7052 Id be sickened but curious

@hasimkhan1936 3 года назад

Stop Killing Animals...Be Vegan

@hasimkhan1936 3 года назад

@@mikecooks122 Why The Hell You People aare Eating Non Veg

@armandoperez4029 3 года назад

I've learned a lot watching your videos! I need to get me an off set asap! Thanks for putting your knowledge out there.

@thomaskobus2380 3 года назад

You’ve gotta be the best bbq vlogger out there. I love all your vids Jeremy, but you just explain things so well. Why smoke penetrates. Why different salts are different volume. Why different woods burn differently. I love all your offsets. I wish I had one like you do, but I have a reverse flow. Kinda wish you had one so I could learn something from it, because there’s not many reverse flow vids out there that explain things. Anyhow, I love your channel, and you do a great job. Keep it up, and smoke on!

@AxeL71188 2 года назад

nice try

@MasterNooddle 2 года назад

i know right

@GeorgeGeo 3 года назад

Call me crazy but I prefer steak any day

@MadScientistBBQ 3 года назад

I like them both, but there is something special about a brisket

@BackyardEngineer334 3 года назад

Brisket is something I would feed my dog, I don’t consider it “people food”.

@aaroncook5928 3 года назад

@@BackyardEngineer334 have you tried brisket from a bbq master? It will change your mind lol.

@dflenn9423 3 года назад

Fantastic science and cooking lesson! Like Harry Soo so much to be learned! Looks beautiful! I learned a LOT!

@tjbyrd1130 3 года назад

Very comprehensive video. This one was a great one

@AxeL71188 2 года назад

fake

@ryanwelch64 3 года назад

Dude your videos are the best, love the channel!

@felipemata2960 3 года назад

The juicy end cut! That’s bbq immortality 😂. Great video!

@wes3479 3 года назад

Your channel is so motivating to young pitsters. Love your work brother.

@exoticflorida2360 Год назад

Watched this video a few times now! Taking delivery of my Franklin tomorrow morning and have a SRF wagyu waiting in the fridge! After starting with a Traeger and moving to a Yoder, very excited to run an offset for the first time. Thanks for ongoing inspiration to make great bbq 💯

@larryfairtrace1330 2 года назад

I used this method and it was by far the best brisket I have made. This is top notch.

@Alex-ye1br 3 года назад

You're a legend. Thank you for your service.

@terrykuhn5105 3 года назад

I can't agree more. I have learned so much from watching Jeremy's vids.

@04jaywilli1975 3 года назад

I learned a couple recipes from an old pitmaster that worked at a local BBQ restaurant for more than 40 years. He told me that they would either coat their briskets with either applesauce, or brown sugar. I tried both, and it's amazing!

@aymannor4524 3 года назад

Man, you teach and give me huge informations about bbq smoke technique.. I follow you from egypt and soon I will have that kind of bbq restaurant .. thanks from ma heart ❤

@danielworrel 3 года назад

Smoked a Wagyu brisket from Costco on the RecTec pellet grill with a bunch of family at the lake. Did overnight at 225. Was at ~155 the next morning, increased temperature to 250, then 275 to finish. Wrapped it at 175. I have been using the trimmed fat in a foil pan to baste the brisket and when I wrap with great results ever since I saw your first beef tallow video. Relatives from Houston, Chicago, Dallas, Nashville all said it was the best brisket they have had.

@JoseDaLefty 3 года назад

Idk how you don’t have more followers than this One of the best bbq channels out there

@robertash3953 3 года назад

LOL...yes, you have started something with the beef tallow! I've used it once and will be using it again. You are making some great videos. Keep it up!