Cheap Brisket on an Expensive Smoker vs. Expensive Brisket on a Cheap Smoker

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28 авг 2022

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@MadScientistBBQ Год назад

To start comparing quotes and simplify insurance-buying, check out Policygenius: policygenius.com/madscientistbbq. Thanks to Policygenius for sponsoring this video!

@CompactNation2022 Год назад

What ever happen to that gravity feed ok country smoker???

@bjkeeter6178 Год назад

Yes please!

@danieleckman6883 Год назад

I agree. An update to natural gravity fed and/or fan forced would be nice. Especially a nicer non fan fed gravity. They seem like the best of all worlds from your previous videos, great smoke, user friendly, and almost pellet grill ease.

@wherestarget1607 Год назад

How long overnight did you let the brisket rest?

@adriansanchez9650 Год назад

Is good to allow briskets to come to room temperature before putting it in the smoker or keeping it cold?

@YoPaulieMusic Год назад

OK, now take this to the next logical step: Cook one expensive brisket and one cheap brisket in each smoker. Let's see if there is a more noticeable difference between any of them.

@kdailey4315 Год назад

Pretty sure he just did this a few weeks ago. He did Select, Choice, and Prime.

@CoolJay77 Год назад

Agreed. There are too many variables in this experiment. In order to compare the smokers, both ought to have contained identical cuts. It could have been choice, Wagyu, or better yet, both. I suspect the cheap brisket, happened to be a great cut of beef!

@derricktyler3577 Год назад

@@CoolJay77 I mean, that makes it a different experiment. If you want to see “which smoker is better” then you’d keep everything the same except the smoker. This experiment is more about whether an expensive smoker can make up for cheap meat and/or if high quality meat can make up for a cheap smoker. So I don’t think its that he took the wrong approach to accomplish his goal, he just had a different goal.

@CoolJay77 Год назад

@@derricktyler3577 Fast Stack is definitely a better smoker. But had both smokers contained both identical beefs, we would have had a better idea on how much difference Fast Stack has made. Watching the experiment as is, makes me worder whether the $1.99 choice brisket happens to be a well marbled Angus. I myself, am a fan of Angus beef, and I much prefer the flavor over American Wagyu (Wangus.) Had both been cooked in the Fast Stack, I wonder whether in this paticular instance, the choice brisket would have still come ahead. What you call "cheap" brisket, may have been a great cut.

@uddinf Год назад

Agreed. Unfortunately, the experiment in the video is not properly controlled to make solid conclusions. Also, Prime instead of Wagyu would have been better. Wagyu cuts seem to never cook normally.

@AttilahMeneldor Год назад

I think the low melting point of wagyu fat usually leads to a drying out of brisket. You have to cook them much differently.

@RyTrapp0 Год назад

That would make a lot of sense, can't let the fat render as long or you're just going to lose more of it. I wonder if not wrapping it would've been enough.

@OSHomestead Год назад

I thought the same.

@brody2642 Год назад

This needs to be higher. I love the channel but I'm not fond of when critical variables are overlooked.

@iblong9505 Год назад

Exactly

@ryderjohnson1293 Год назад

This comment makes the most sense out of everything I've seen. Wagyu brisket just isn't for me. Give me Wagyu everything else, just not brisket.

@brandtmiles2373 Год назад

When you said cheap smoker I was expecting a Royal Gourmet or Oklahoma Joe, haha.

@210pitmasterjoey Год назад

This ^^

@MadScientistBBQ Год назад

Could have but I wanted to compare two ends of the 1/4” offset spectrum

@MarkB3h Год назад

Great idea for a comparison. Honestly, I was surprised and expected the expensive brisket to coast through. Valuable lesson. Thanks Jeremy!

@captaincoffee1882 Год назад

The Brazos will give you about as good of a smoke as any high dollar cooker if you tend to it properly. It's an amazing backyard cooker, although my personal preference is the old vintage Oklahoma Joe's.

@idontedit7375 Год назад

bro, I just did my first brisket cook this past weekend..used a ton of knowledge I've gotten from you and it turned out great! thanks for all you do!

@jonathanalexander4265 Год назад

tips dude? mine was dry

@thenicknicol Год назад

@@jonathanalexander4265 keep cooking. I have a small BBQ business and it took me a solid 2-3 years to dial it in to where its consistent and something im proud of

@Joe-ci3rn Год назад

@@jonathanalexander4265 keep cooking is great advice. I got a journal and documented what I did during cooks. If something isn't the way you like, check your notes, iterate and try again. It's hard to give specific advice without knowing exactly how you cooked it. Good luck bro!

@mikef4050 Год назад

@@jonathanalexander4265 If you have a cheap offset smoker look at adding a waterpan as a deflector in your pit next to the opening to the firebox. I used a stainless steel mud pan like you get at home depot. It's perfect size for my cheap char griller 8955 smoker. Smoking beef shoulder for 17 hours and it was perfect. Only had to refill once. Good luck!

@Lantec1000 Год назад

This is great. This is exactly the type of video I need to show my wife so I can convince her that I need this upgrade. 🤣😁

@tonyb.3902 Год назад

Bought a cheap smoker a few years ago because I wasn't sure if I would stick with it. I ended up loving to smoke, so I will use this video as an excuse to tell my wife I need to buy that high end Treager I've had my eye on this year. Thanks buddy!

@CoffeeAndSmoke23 Год назад

Just wanted to pop in and say thank you Jeremy Yoder ! Your content gave me the confidence to take up smoking while I was off of work due to a work related injury for 6 months..I started on a dirt cheap Royal Gormet offset smoker and actually was able to produce some really good brisket surprisingly and I credit your videos for being able to do that..Even though I love to cool and have been told that I'm pretty decent at it (lol) smoking is a whole other beast..You also convinced me to buy one of the Old Country bbq offsets and it has been a dream to smoke on..Unfortunately I can't afford something like a Franklin or Fatstack,but my Old Country does me just fine..One day I hope to be able to afford some more smoking accessories since I only have one meat probe to go off of for Temps and have to use the stock thermometer on the smoker,I think having some better accessories would take my smoking abilities to an even better height..I wanted to add the I drilled half inch holes in my Old Country's baffle plate instead if removing it and that really cured the hot spot issue with these offsets..

@GoldenHorseshoebbq Год назад

An old country is all you need, I’m not bbq Jesus or anything, but I do work at a bbq spot. Sounds like you have great passion my guy your going to learn the right way without the temps and extra shit, you’ll be able to tell a brisket doneness the right way, the pros are touching all their briskets feeling for Tenderness and when to pull. Keep up the good work bro and save some credit for youself you deserve it.

@CoffeeAndSmoke23 Год назад

@@GoldenHorseshoebbq I think so as well ! My Old Country has been great..I'm just a backyarder so you're right,I really don't need some expensive pit..I find myself wanting to do nothing but be out in the backyard smoking..It's becoming an addiction lol..And an expensive one..I think I'd like to operate a bbq spot one day..Thanks for the support !

@KENNEY1023 Год назад

A cheap smoker would be a 400 dollar Weber Smoky Mountain

@MadScientistBBQ Год назад

Since it’s a different style of cooker I thought this would be a more appropriate test

@chrisstogie7570 Год назад

Feeling like I spent a fortune at $550 on my smoker. Then seeing this makes me feel like I'm fixing garbage. That being said me and my family enjoy what I fix but makes me wonder just how good Jeremy's brisket really is. Too bad scent and flavor doesn't transfer through the screen 😆

@Santi-pp7zs Год назад

Mine was $150 imagine how I feel😅

@Tortuga89R Год назад

Well, I don't consider a $1000+ residential (no commercial use) smoker a "cheap" smoker by any means. If you like what you cook on your $550 smoker, rock on! If it's fun to do and tastes good....all that matters!

@TheOriginalFaxon Год назад

This what I was thinking. I want to see him do the same thing but using a weber smoker or something similarly small and affordable to even the brokest mofos. I have a ton of additions to mine (all cast iron top, coal tray with water reservoir, thinking about what I want to do about a drip pan next for this season coming up), and it makes some great BBQ, but I'd really like a bigger smoker so I can make brisket and other large cuts that just don't fit on my 22" weber without grilling them instead of smoking them. I can do chicken, ribs, tri-tip (smoke it like a brisket it comes out fantastic, especially if you inject with wagyu tallow), anything small really, but the low air volume means I'm constantly tinkering with the coals to get the heat how I need it, and it takes longer to smoke basically anything as a result. Thinking of getting a small vertical offset with a bunch of racks in it at some point, since they're affordable online, but I'd really love something proper like what Jeremy is working with, I just don't have the budget for it lol

@JM-uo5vp Год назад

I use a $700 smoker…. Spend your money on the meat.

@jsmiller7373 Год назад

This is why today's smoking culture sucks. We've been brainwashed into thinking we need the best of the best to do something that poor people did very well 150 years ago with primitive means.

@YouCanIwill Год назад

Gotta say man, im blown away. Completely changed my mental state about quality of beef over quality of your cooker. Ive been a butcher for years and always thought the meat grade made the difference. Thank you for the knowledge! Ive liked, subbed, black 🔔 ed, and shared this with a couple people already. Many more to come!

@Trimtank Год назад

I love your explanation at the start and your video is so exceptional. Well done!

@MattMarko Год назад

Would love to see you do a video on Big Green Egg vs pellet vs mid-grade offset as opposed to sole focus on old school offset.

@ethanjohnadams8667 Год назад

This was super great content. Really shows how much the equipment matters! Loved the food!

@dougvolk4837 Год назад

My guy!!! If you are in Louisville this is your to get a great deal!

@ethanjohnadams8667 Год назад

@@dougvolk4837 my man Doug!

@DrFrankenschtein Год назад

Great video man! Thank you for bringing us more badass BBQ content!

@fukit8374 Год назад

This was very helpful. I've been asking questions to who i know does BBQ. & Thank you. You answered a lot of questions

@virlynwynn4924 Год назад

The Kroger Choice brisket is normally $5.98. They have sales, usually around holidays for $1.97 - $2.97.

@MadScientistBBQ Год назад

For this video I wanted to do an apples to apples comparison so I chose two 1/4” offset smokers that fall at opposite ends of the price spectrum. Perhaps in a future video I can do a head to head between something far cheaper and a 1/4” offset.

@Beskar181 Год назад

Or use the same two smokers but add a 3rd that is a pellet smoker for under $1000 or maybe even under $500-$800 or so? Use the same briskets in each.

@bobf5360 Год назад

that would be really great. For a lot of us in the city/suburbs, we don't have space for a big (or small) offset, so we're stuck with a WSM or a pellet grill. Forever doomed to inferior brisket, regardless of how much we spend on fancy japanese cows. :)

@erichare6338 Год назад

I think it would be great to see a cheap, and expensive brisket on the fat stack, and a $200 Walmart special.

@bigdawgsbbq2737 Год назад

IMHO... you would most likely get about the same results, even if you used a Weber Kettle as the least expensive cooker. I think your knowledge and experience in cooking Briskets would shine through and u still end up with a great final product. BUT... Like u mentioned. I do believe the ability to get to somewhat of a cruise control cook with the higher end offset smoker is somehow playing into the fat rendering process to make for a better end result? Probably as simple as air flow in the expensive cooker. Either way, another great video and I was VERY surprised @ the results!

@chferrel7411 Год назад

Jeremy did you keep the baffle out of the Brazos after cutting it out months ago? Wasn’t sure if you had it in for this cook or not

@JoaquinChea Год назад

That was a great experiment, I was really blown away with the end results. Thanks

@andreasilvestrin7643 Год назад

dude. I love you. I don't know how I found you only now. I do the exact same thing with anything I cook with my friends! It's awesome to see how much of a difference good cooking tools make.

@FiddleSticks800 Год назад

Great video. I am not entirely surprised. BBQ was really borne out of a need for preparing 'cheap' cuts of meat (stuff not used for steaks and roasts). I have found injecting a cheap brisket with rendered beef fat prior to smoking really narrows the perceivable difference between cheap and high-quality briskets under identical circumstances. The message of this video really encourages the idea that BBQ doesn't have to be expensive getting back to the roots of American BBQ. Well done.

@bobf5360 Год назад

that's a fantastic insight. Can I ask what was your injection approach for the brisket? You melt the tallow, and just inject as much as you can before going on, maybe with a rest prior to getting on the heat? Or do you inject part way through the smoke? I also am hesitant to drop the $$$ for wagyu brisket. I've had pretty good success with just the grocery store brisket, on my old WSM, but following most of Jeremy's tips (tallow baste, wrap time, rest time, etc). Thanks for your comment!

@FiddleSticks800 Год назад

@@bobf5360, I inject after trimming. I keep some rendered tallow in the freezer from the trimmings of previous briskets. I inject every 1 in or so focusing on the tougher and thicker muscles. It maybe takes 5 min. I also pour some extra tallow over the meat when wrapping in paper. Side note, if you are planning on reheating servings latter. I precut the brisket into individual serving sizes, drizzle a little extra tallow in the bag and freeze. These can be reheated via Sous Vide (~155 degrees); frankly I can't tell a difference from well-rested fresh brisket.

@KainYusanagi Год назад

@@bobf5360 If you get Wagyu brisket? Treat it like a much softer cut and cut it to roasts, steaks, etc. instead of just treating it like standard brisket, IMO.

@ntj030885 Год назад

I would love to see both briskets cooked in the same smoker at the same time and see which one is better. I just cooked one today that wasn’t real cheap but very lean and it wasn’t as good as the ones I’ve cooked in the past.

@alonzoluna8586 Год назад

Great video, makes me feel even better about my recent purchase of the Workhorse 1975...My Q is darn good now smoking on a small cheap offset, so can't wait to see what level it can be taken when my REAL pit arrives June of 2023...

@abottino100 Год назад

Great video Jeremy, thanks so much for doing this. I have been wanting to do something similar on my BGE but can only fit one brisket at a time and finding quality briskets locally is tough and mostly only have choice to choose from. But I have watched many of your videos and with your help I and following your techniques I have earned quite the reputation with our friends as being quite the pit master when I serve brisket.

@pyrotech7210 Год назад

You want good meat locally... Find a local farm that grows good beef. We buy from Tennessee Grass Fed Farm. If you can find something similar in your area, you're off to a great start.

@Weldzilla Год назад

Love your approach. However with this challenge I think I would have immediately followed up with the expensive brisket on the expensive smoker and the cheaper on the cheaper, this would have been the logical way to ensure the results. Your videos are awesome, thorough, well described, great attention to detail, great awareness of costs! If I ever win something on your video I would want to win the opportunity to be part of the taste test!!!!! Good luck and never stop what you do, you are very good at it

@KieranShort Год назад

I agree with this.

@peterg6953 Год назад

@@KieranShort Yup, agreed. I actually don't like the fact that he mixed and matched them.

@beanbagcommando Год назад

I agree, sounds like another video :)

@edwardwright5388 Год назад

Everybody has a better idea than the guy doing the vid...I'm sure he don't know shit... Probably should do it in a dress...wear some make up, talk softer... Here's a stellar idea...go make yer own video fk face!...

@James-qx3rh Год назад

Though I agree I believe the point was to prove that the quality of your smoker really matters.

@calebnoble1342 Год назад

I would suspect that the fattier brisket tasted much less seasoned due to equal amounts of salt on each brisket. Fat tends to negate the saltiness during the cooking/resting process and fattier/more marbled cuts can taste very bland if not accounted for when adding seasoning. This is why many top bbq joints over season their prime briskets knowing that when they add tallow it will cut the saltiness down to just the right amount. I would like to see an experiment putting this theory to the test. 3 prime briskets, wrapped with tallow to finish, one lightly seasoned vs one more heavily seasoned versus one regular amount of seasoning as the control.

@coreysghostglowmask8650 Год назад

Excellent video like usual Jeremy! Keep it up!🔥

@allenbateman3518 Год назад

great video Jeremy.. thanks!

@matthewahern9989 Год назад

Great video! I will admit that I was thinking the “cheap smoker” might pull in a ECB or WSM not at $1k smoker. That said, based on the results, maybe there wouldn’t even be a point.

@kendawg930 Год назад

He wouldn't do a wsm because it's not a true smoker plus offset vs offset. Wsm burns charcoal as the primary fuel offset burns wood. Although Harry soo has a video where he turns the wsm into a real stick burner.

@pyrotech7210 Год назад

I thought the cheap smoker would be a $300 offset.

@rsoito74 Год назад

That's what I was waiting for the cheap smoker I thought it would be the charbroil or a Oklahoma Joe's Highland

@kendawg930 Год назад

@@rsoito74 same... My char broil is like 350...makes some damn good bbq tho

@hotsaucejunkie Год назад

It's probably the cheapest on his roster of smokers, but let's be honest, that old country brazos is not a run of the mill smoker... those things retain heat well and convection is good, The real test would be something like an OK Joe, Char griller or Char broil off set with thin gauge metal...

@SinisterMD Год назад

Honestly, what I'd like to see is someone with absolutely no experience of smoking hundreds/thousands of briskets try to manage the fire with the Fatstack or just use a pellet smoker. Then a blind taste test. I know someone who knows what they're doing can rock an offset, but what about the people who smoke 3-4 briskets a year?

@bballera17 Год назад

I've only done 1 brisket. I volunteer

@sw01ller Год назад

I’ve only done one very cheap on my offset and about 95% of it was dry. I was gutted but my pit management was terrible, I drank too much and used poor quality lumpwood.

@mattjasper5442 Год назад

Even the best smoker there is won’t make good brisket if you don’t know what you are doing. I’d ad something like take someone who has smoked before but maybe never used an offset so they have some basic knowledge, give Jeremy 30 minutes to to teach/train them on an offset and let them go at it.

@RyTrapp0 Год назад

@@mattjasper5442 Yup, I agree, that would be a good "novice-but-not-beginner" baseline. You aquire so much knowledge in the beginning when you first pick up the basics that, frankly, the difference between your first time and your fifth time may be one of the biggest quality improvements you make. Maybe someone who's used a basic pellet smoker, the short lesson from Jeremy, that would probably make for a pretty representative 'novice'.

@Drew-di6nt Год назад

If you can put something in the oven you can cook on a pellet. The offset is a bigger challenge and to me that would be more interesting. Managing a fire is challenging for a beginner and sometimes even for someone that's cooked hundreds. Rain and winter would challenge most.

@jeffpuffenbarger6800 Год назад

Great video Jeremy! That Choice brisket looked absolutely beautiful! If you ever need more guest taste testers I am definitely willing to help 😋

@rupman27isback 11 месяцев назад

One of the best videos you've ever done. Bravo Jeremy.

@Timboslice321 Год назад

I recently smoked a couple wagu briskets on my Lonestar Grillz 24x60 offset. The first brisket I took the temp to 205 and it turned out horrible. The flat was dryer than any brisket I had ever cooked. The second one I smoked until probe tender. It was only at 185 when I pulled it. The difference was night and day. The wagu renders at such a lower temp from what I could tell. Jeremy I know it would be an expensive video, but I would like to see you cook two wagu briskets. Cook one up to 200-205 and cook the other to probe temp. I’m curious to see if my experience was a fluke or if there is more to it. I enjoy your videos, look forward to seeing what you will do next 👍

@myronsichanpheng3764 Год назад

I also did the same and had the same results

@Timboslice321 Год назад

@@myronsichanpheng3764 Thanks Myron!

@jonsher7682 Год назад

Smart reply and suggestion that makes a lot of sense.

@backyard_pitmaster2893 Год назад

Wow! That is a surprising result. I would have thought that the quality of the protein would have been more important.

@MadScientistBBQ Год назад

I was very surprised too

@jonsher7682 Год назад

@@MadScientistBBQ You used choice as your low-end rather than select, and you know from a previous cook-off that the difference between select and choice is massive, while the difference between choice and prime is much less. You really need to consider both results in context rather than isolation: Select grade is unredeemable and a waste of time and money; choice and above allow the quality of the smoke and the smoker to show through.

@BigWood76 Год назад

Awesome video! I had the same thoughts as Frank. Really eye opening, thanks.

@tysonkahler Год назад

Great video! Learned a lot from it! Thank you. You mentioned that you were going to put some tallow in them I but didn’t see it in the video. Did you put it in both? I have cooked a few briskets with alright results, but want to take it to the next level. Thanks in advance and keep up the great work!!!

@do7229 Год назад

As others have mentioned, I wonder if the wagyu was cooked to too high of an internal temp. Jeremy mentions the paper was filled with rendered fat at 10:11 and may explain why the wagyu was dryer.

@naughtyskweet6 Год назад

Definitely possible the fat rendered easier, faster and he just didn't take it out soon enough when trying to keep things equal

@AntsBBQCookout Год назад

This is a great idea, can't wait to see the winner's idea though!

@MadScientistBBQ Год назад

👍🏻

@christopherjohnson8536 Год назад

I've been itching to see that video since he won

@haroldmiller9942 Год назад

That was an outstanding comparison and I always wondered about that and now we all know! Thank you!

@jayjetty7848 Год назад

Just found your channel today and I'm liking what I'm seeing. Thank you. Could you please explain how you let the brisket rest?

@alvshill Год назад

These is a really useful experiment. I am heartened by the fact that a cheap cut of meat can still be made to taste great. Ps: I would describe the lower end smoker as ‘cheaper’ rather than ‘cheap’

@BrewReview Год назад

I would say, “inexpensive”. “The word “cheaper” has a certain quality connotation to it that I find unappealing most of the time. Bbq legit IS and was always all about taking undesirable cuts and transforming them into magical tastebud porn, I’m not very surprised at this outcome tbh.

@alvshill Год назад

@@BrewReview ‘Inexpensive’ would be the same as ‘cheap’ in this title. My point is that I wouldn’t think many would regard $1199 as cheap (or inexpensive), hence I would have described the lower end smoker as either ‘cheaper’ or ‘ much cheaper’.

@CA-kg8yy Год назад

Hey great video man. Question - when you said you rested your brisket overnight, was it just in the oven on the lowest setting? I read you want to keep it at 140°F but I’m not sure how to do that without a dedicated warming oven

@bobf5360 Год назад

agreed- i have the same issue, my oven won't go that low.

@motuknight5569 Год назад

If you’re only doing one brisket at a time get yourself a turkey roaster. 22 quart. I have one made from rival but there are several different brands and they will go anywhere from the 120s to 450°. Perfect for resting a brisket at 140. Just make sure you put an accurate temp probe in there so you could dial in the temp because I don’t trust the markings on the dial that comes with the roaster.

@TheBeerChasers Год назад

140 is stated as it is "food safe" temperature, but you can go a little higher. Most say between 150-170 is ideal. I have found that if I rest a brisket down to 150, then place it in my oven on "warm", it can hold temp at 150 for hours. I leave a probe in and in the event it does start to creep up (maybe after 3-4 hours), I just turn the oven off until it gets back down to 150. Also, if you have newer oven with digital display etc., you can usually trick your oven by adjusting the calibration so that it thinks it cooks hotter than it does.

@W2Report Год назад

Honestly, if you keep it between 140-155, you should have great results. Hell, I'm not sure if the cooler is a better option for long rests, but I did see Chud BBQ do a video using a turkey toaster oven that can produce a 140 rest environment.

@cullenjames7542 Год назад

I am not sure when Jeremy is starting his cooks, but if you start in the evening and plan for your cook to finish in the morning, you can hold it in a cooler for two or three hours.

@kings-bay-2902 Год назад

You have the best information about the finer points of BBQ !

@inmyopinion651 Год назад

Great content. Loved this video. Also thanks for the tip on KC meat company. You proved once again that equipment is important.

@danhill7889 Год назад

If you salted them the same, you may have under salted your wagyu due to the higher fat content, which might be why they were saying the wagyu had less flavor.

@richgroh3623 Год назад

He said there was a lot more grease from the wagyu...so I'm wondering if salted the same it washed the salt off. I will never afford wagyu so it's a moot point.

@vagabondwastrel2361 Год назад

I think you should have did a side by side with the cheap and expensive to see if you needed to modify how you cook the wagyu. Depending on the grade Wagyu needs some adjusting due to the fat rendering temperature.

@razeunit69 Год назад

How would you cook Wagyu differently to get the best result?

@vagabondwastrel2361 Год назад

@@razeunit69 I suggest checking out guga foods but not low and slow. The fat melts at a lower temperature than other types of cow's fat. I would go cast iron medium low or like a 3-4 out of 10.Flip every 30 seconds until you have a crust. The rest depends on the thickness and the internal temp.remember that when meat rests it will go up(obviously, but people still forget).

@RicardoLopez-of2su Год назад

Thank you for sharing

@natbornpuller Год назад

Thanks for the videos. Looking to smoke my first brisket ever. I can grill fairly well, so there’s definitely hope I can pull this off.

@bmseay1 Год назад

It would be awesome to have a better control for the experiment and some suggestions for doing this a second time: 1. Have both cookers smoke both meat types (cheap and expensive). I would also recommend using the upgrades you showed us on the cheap smoker (the stack extension) to keep them as close to on par as possible. I don't think anybody would change the classification of a cheap smoker by adding that stack (Assuming the baffle is still removed, so half way there already).

@kellyschue3103 Год назад

Great video man looking at upgrading my smoker maybe in need to look up a liitle better than i was looking at haha

@SeanBlanchette Год назад

Always appreciate the comprehensive videos you post. Would love to see a scalable video on fire/heat control. How much wood to start offset smoker for 175-200 temp, then 200-250 temp etc. i have a really hard time getting bed of coals to maintain a low temp for smoking salmon.

@codyseale Год назад

Wow, I NEVER would have guessed the results would have ended up like that. I figured that the expensive smoker would do a good job, like it should, but it's still Choice brisket up against a Waygu brisket and Waygu would ALWAYS WIN. Again, I'm shocked!!

@77Brainfreeze Год назад

This video seems a little out of touch. Half the comments are questioning the $1000 price tag on the cheap smoker. I agree, this would have been a much more interesting video comparing an entry level smoker to even the $1000 smoker. I know a lot of people that have smokers and I am the only person I know that has spent $1000+ on a smoker. Go to any local or mid tier BBQ competition and you will see plenty of people competing on sub $1000 drum smokers and Weber Smokey Mountains. I am very surprised with the result, my guess is all that fat you mentioned being in the catch can should have stayed in the brisket.

@RobertoStrongoliOficial Год назад

I’m shocked ! Congrats for the super idea. Tks

@jamesgunn5358 Год назад

If you’re going to hype up my idea that video better deliver 😂 Asher lit up when he heard you mention a patron winning a Fatstack and then he thought your daughter eating the brisket was the cutest thing ever lol

@ryanmedlock5974 Год назад

Great video, that's why I have a freezer full of cheap choice briskets. My 500gal all wood offset makes them amazing!!!

@BarHRanch Год назад

Man, you even nailed the thumbnail I had in mind, great vid!

@chadoliver8841 Год назад

Great experiment, two thumbs up!

@BBQROCKSTAR178 Год назад

Great comparison Jeremy! Cheers.

@papascruffy Год назад

Very interesting test, really explains what's important in smoking!

@williamfindley5208 Год назад

Thanks Boss, Now I just need to convince my wife. Lol By the way, You have taught me how to make great BBQ and everyone that has try it loves it. I am truly thankful for you and all your hard work in putting these videos out.

@TRIPLEBsBBQ Год назад

Great video Jeremy. Great Lil experiment

@JimPepperTactical Год назад

great video. Wish you would try out a Pit Barrell Cooker and share your experience and thoughts.

@TXmotoRacer Год назад

Great video - first of yours I've seen - new subscriber for you!!

@rodneyodell8959 Год назад

Interesting experiment. I have been smoking more on my SnS Kettle lately than on my Old Country Pecos. I do think taking the baffle out and adding the stack extension is a must for any Old Country pits.

@jasondreyfus7911 Год назад

I am blown away by this test. Could you do a session on how you adjust your cooking approach to the choice versus the prime or wagyu? I struggle with choice because to me prime is more forgiving with my cheap cheap offset smoker.

@braddixon3338 Год назад

Total surprise there, that the smoker made so much difference. Being able to take a cheap choice grade brisket and make it better than a waygu is incredible!

@mybbqadventure2220 Год назад

That's wild stuff Jeremy. I really thought the Wagyu would have made an easy win. Thanks for sharing!

@daryldesjardins Год назад

Daryl from Canada.... next totally agree with take it to the next level moment. One expense and one cheap in each smoker ... and least six tasters. Thank you for the video ... fantastic.

@petermontagnon4440 Год назад

This was an amazing test!!!!

@pcdswim Год назад

Excellent video!

@alaskatoy Год назад

I rarely comment. But this is one of my favorite videos yet. I don't necessarily agree with the over simplification of your conclusion, but I do agree that this settles the idea that cheap brisket can be barbecued to exquisite perfection. Thanks for the work.

@davidharrison6805 Год назад

Great Video Jeremy. Would you consider doing a video on the comparison between a traditional smoker and a reverse flow smoker. I am on the waiting list for a Shirley Fabrication reverse flow trailer model. Excellent content once again

@donnyh3497 Год назад

awesome video! I would like to know more about the smokers and what makes one better than the other.

@CurtTrammel Год назад

I need to cook a brisket now after watching this video. My mouth is watering. Lol Great video!

@johnnyk4551 Год назад

This was a great experiment. Good on you.

@kilep80 Год назад

Couple weeks ago our families all got briskets on sale at Kroger for $40 and i cooked all them - Pellet and Charcoal barrel. Both tasted amazing, the Charcoal was really smoky but that's what i like and prefer. Been using your Wagyu talo and it doesn't disappoint! Great video!

@Genesis.1-1 Год назад

My son recommended your channel to me...I'm glad he did. Great video...from new subscriber. Having said that, there's no way I can afford a $4,000+ smoker, but I also realize that you don't need to buy the most expensive meat to get a great result.

@philbert006 Год назад

So I had forgotten to turn sensors off on my phone and my mom was telling me about the brisket she bought and I've been bombarded with brisket videos all week. Anywho, she found one at Kroger for $1.29 lb, like 21lbs. I'm kinda glad. I've never cooked a brisket, but seeing all these videos has me excited for it, except handling all the materials, as I'm stuck in a wheelchair. I live in Memphis, which of course in my opinion is the home of the world best BBQ, and I think I can hang with the best. We will see

@TheQuietStorm6000 Год назад

Good video. This is good information.

@JoshandBabe Год назад

Fantastic video !!!

@rickf.9253 Год назад

Very interesting! Great idea for an experiment, kudos to the subscriber who suggested it.

@catmanmorgs Год назад

Did this last week.. totally agree 👊👍😎

@nuketownbass8153 Год назад

Good stuff man! Maybe you could do some charcoal vs offset? Like a wsm or bge vs the fat stack or old country! Love your content!

@TxGameBred Год назад

Briskets regularly go on sale at our local H‑E‑B, Kroger’s and Randall’s. At my skill level I won’t buy it if it’s more than 2 dollars a pound. I can’t risk messing up an expensive cut of meat. Although thanks to guys like you and Brad y’all have helped me a lot.

@VincentTactical Год назад

This was a great video. I would have never guessed the outcome.

@kdailey4315 Год назад

Showing this video to my wife immediately so I can get my custom 500 gallon.

@CRojas Год назад

Interesting. Thank you.

@kbj8594 Год назад

Great video…i might have missed it in the past, but whats your take on adding a smoke tube to the cheap smoker?

@hvideberg Год назад

I think it also has to do with the size of the smoker. I have a Lang 48 and a Lang 84. My food always comes out better on the 84. My theory is that the firebox is so much bigger on the 84 so I go through more wood (I combust more wood), and I also have a lot less temp fluctuations open the bigger one. Really interesting video!

@kendawg930 Год назад

Not what I was expecting. Cool video.

@toddthebod22 Год назад

Cool experiment!

@dcoderjr Год назад

This is such a great experiment! I would've thought the meat quality made more of the difference but I should've known better even from my own experiences that cooking it better makes more of a difference.

@woodfiresmoke1267 Год назад

Great cook and I loved seeing you blow the dust off of the old Brazos!

@watsonrk1 Год назад

Nice! This was a great comparison... good bbq... is good bbq, not just the meat.

@spiritscountrywineandbbq4509 Год назад

A more consistent temperature and your more recent experience with the equipment come into factor. Although I think cooking the Wagu at an even lower temperature and to a lower temperature would have been advantageous. I did a similar experiment with Wagu ground beef and our regular ground beef. Anything past medium rare wasn't great and was really underwhelming. Whereas the regular ground was better all around because it retained more moisture and flavor even when overcooked.

@robmeltzer5684 Год назад

Very helpful video… the larger investment of high end smoker upfront will produce better BBQ and allow for a range of meat qualities. Especially with the offset here, the are no mechanical problems like digital displays and augers that can fail so it’s bound to last ages to come.

@TOCBass31 Год назад

Love this video idea and would love to see this same test with a pellet smoker. Curious if say a Lone star Grillz with a cheap brisket would cook better than a box store pellet smoker with expensive brisket. I have always been a stick burner but over the years with my recteq bull have come to enjoy the conveyance of the pellets. I have been curious about upgrading but wasn’t sure with pellet smokers if going up in price really made a quality difference. Also since I believe you’re in the Louisville area. If you’ve gotten briskets from the restaurant Depot and if so what’s your thoughts on those briskets.