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...🤔
@@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!!!!!!!!
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!
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!
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!!!!
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.
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.
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.
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
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.
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.
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!
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.
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.
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!
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?
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!
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!
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.
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!
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.
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.
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
@@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 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!
Keep in mind Aaron uses Morton's. Diamond Crystal just isn't found on the store shelves here in Texas, have to order it online. I imagine restaurant suppliers probably carry it. I am glad you mention the density differences and explain it. Far too many RU-vid videos call for kosher salt by volume and not weight, and that makes a HUGE difference.
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.
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.
@@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.
Finally, someone that actually understands bbq. !!! Dude, it’s obvious you’ve been doing your homework and understand what real bbq should be. (Aaron to me still is the best teacher, no offence lol). So I’ve got a cheap offset (OK Joe) but my briskets have been pretty darn good. I wish I had the chance to bbq on a cooker like yours, I can only imagine how much better my brisket would be. Anyhow, love your Chanel
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!
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!
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!
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.
@@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
Crazy timing. Based on Jeremy’s science experiment & Chef Tom’s how to vid, I made my first tallow from today’s brisket trimmings. When I added the water to my render pot, I also added LIQUID smoke in the hopes of infusing the leftover oil. Results pending. Thanks for all you share! 🇨🇦👍
I moved to Texas about 9 months ago and bought my first smoker. I bought a Oklahoma Joe because i did not know much about the differences. So my first brisket was definitely a first brisket. I have made five now and each time i experience some new things and learn the terminology from your videos. Literally watching in between fire control and spritzing and just babysitting. I will make one tomorrow and i have so much more confidence now. I was going to go out and get a "bigger and better" bbq, but i decided to put in the work and make that Oklahoma Joe work for me. Sorry i got long winded, but all that to say this, thanks for your simplicity, technicality and expertise.
Made my first brisket in a oky joe. It was amazing! 22 hr cook 17.5 lbs i ate i passed out it was good. I had modified my oky with a real baffle plate, smoke stack lowering kit, fire basket, and gaskets. I moved on from it, and got a bigger offset from g stacks. It's still good for beginners
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.
@@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
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!
I know you're an offset guy but I REALLY want to see you cook on a Weber Smokey Mountain. I would love to see how you approach a bullet charcoal smoker versus what you do with your offsets. I love your videos and always learn a lot. Thank you for taking the time and spending the money to provide great content and for sharing your BBQ wisdom!
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.
I have used all your technics of smoking BBQ and my meats have been getting better and better everytime i fire up my Oklahoma Joe Offset. Thanks again for all the info. you have on RU-vid. Keep up the videos and i will sure be watching.
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.
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!
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 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.
This is the one we were waiting for... After you got the Franklin Smoker, we were all waiting for the day this video would come out to confirm if the smoker would stand up to the hype. Looks like it clearly did, thanks for posting.
Hey man I just want to say "Thank You". I made an awful Brisket a few years ago and I have been afraid to do it again as it was such a waste of money. Now Thanks to your videos you gave me enough courage and KNOWLEDGE to try it again! This time SCORE! I now feel like a real man again.
@@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.
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!
I am going to try that tallow on the side!! I did water on the side today! Love the results!! Thanks for mentioning the type of salt you used! I was afraid the kosher salt I used today wasn’t going to work, but you confirmed it’s fine. I’m probably going to hit it with a grinder next time just to make it less course. Thanks for the video! Looking forward to watching more and eating fantastic meats!!
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.
@@737diesel 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.
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.
I got that same can of beef tallow as a Father’s Day gift. I haven’t used it yet. Harry Soo told me to store in the freezer and it should last much better.
it's obvious that Jeremy's brisket keeps getting better, but I really appreciate his reaction to the finished product, it just brings the whole video together.
Sorry this post is unrelated to this brisket video but I needed you to know I followed your pork ribs video you did awhile back where you are doing two racks, S & P rub only and slight glaze with SBR. You called it the 4-1-1/2 method. I've been smoking and BBQing for about 18 years now and have a good knowledge base from studying guys like you, AmazingRibs.com, T-Roy, etc., etc. I also am a pretty good cook in my own right and so over the years, like you tried just about every method, rub, sauce, etc. Anyway, I said all that to say yesterday I did three racks of St Louis Costco ribs and I have to say as did everyone in attendance, these ribs were the best I've ever done and ever tasted to date. Thank you so much. Not only was it the best, it is the easiest way to go. I love your channel and I'll be doing a Costco Prime 17 pound brisket this July 4th, 2021 exactly as you have done in this video. Thanx again!
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.
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.
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 💯
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.
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!!!
I can’t wait to cook on this smoker I got on the waiting list so I’m expecting mine next September! I’m really happy that you took the time explain in detail how this offset works great vid
@@NewBeginningNewCreation I see no one responded, but it seems prices have gone up a bit since this video was made. Currently you’ll pay $5,150 plus tax.
Great video, it sure looked good. I would like some information on specific things that could be done to a Brazos to help improve that flow. A Jeremy video on mods to improve a Brazos would be amazing!
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 ❤
