How to Smoke Brisket + Smoked Beef Tallow | Mad Scientist BBQ

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In this video I show you how to make an incredibly juicy smoked brisket. I also show you how to smoke beef tallow which is a total brisket game changer.
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Опубликовано:

19 апр 2024

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Комментарии : 3,7 тыс.

@David-burrito 2 года назад

Why doesn't the wind kick up and blow the butcher paper off the table like it would me? Excellent video. Thank you.

@RockinRack 2 года назад

Lmao facts

@DonaldAJr 2 года назад

I'd use something as a wind block. Even if it's a piece old plywood. Where there's a will there is a way.

@DougieeeTripDrip 2 года назад

Every time 🤣

@ericf2195 2 года назад

Sometimes, I spritz the paper with the apple cider vinegar so it’s softer to work with, heavier and doesn’t blow around.

@d2kinu874 2 года назад

He’s secretly inside of a warehouse lol

@robdilorenzo9204 2 года назад

As someone with a PhD in Chemistry, this video made me so happy. Fatty acid compositions, understanding boiling points and pH, protein denaturing... plus BBQ!!!

@MadScientistBBQ 2 года назад

Thanks! My professors would be proud that I’m not doing a disservice to my chemistry degree 😉

@attrennux0000 2 года назад

@Data Fix bruh lol

@jeremyreisinger1528 2 года назад

I am a chemistry teacher and think I will have my students watch this video as an bonus point activity where they need to identify and explain the relationships between what Jeremy mentions and what we have learned in class!

@randywhite6468 2 года назад

As someone with a PhD in physics, and 35 years of BBQ experience smoking Texas Brisket, I can tell you 275 degrees is way to hot to run your pit. Lower in way done to 220 of even less and put 16 to 18 hours of smoke on it. It ill come out fork tender and have a nice Smokey bark on it. You ill also get a beautiful deep red smoke ring that is to die for.

@brinkee7674 2 года назад

@@randywhite6468 I feel every smoker is different. II usually shoot for min 235 with max of 250. I will smoke for 10 hrs then wrap for another 6 with a rest of 2 to 4. All of this depends on the time of year I bbq also as I battle my smoker in the cooler months along with the wind. When smoking I'm also usually smoking other things along with the brisket, turkey, chicken, butt, sausage/keilbasa. If doing fish then I shoot for the coolest temps I can comfortably get

@tombuckley91 3 месяца назад

That Alex Jones was top tier 😂

@econgator6153 8 дней назад

Was absolutely not expecting that. Got me good 😂

@Cliff074 7 месяцев назад

I hate to tell you this. But you need a disclaimer at the beginning of every video. Something that reads: “CAUTION: please watch with a full tummy!” 🤣😂

@MadScientistBBQ 2 года назад

For anyone interested in the boot camp: would you prefer a brisket-only experience, or a full weekend of cooking where we do brisket, pork butts, ribs and chicken?

@bludhaven8634 2 года назад

ALL OF THE ABOVE BRO!!!

@lukehubbard8306 2 года назад

A good bbq master is well rounded. My vote is for the smorgus board!

@troytandy8184 2 года назад

Full would make the best use of time... similar to pro comp style... that would be awesome!

@wowomg1980 2 года назад

Brisket only and then apply what we've learned to other meats as well?

@felton2843 2 года назад

Everything! Wouldn’t care how long it took!

@jwillis5333 2 года назад

Ok now I'm a huge fan after seeing the Alex Jones impression. That alone is worth the sub

@charlesfisher3983 2 года назад

The globalist steak worshippers are trying to use chemicals to turn the brisket gay

@Pteromandias 2 года назад

I had to stop the video (don’t worry, I’m at a stop light while doing this) and comment just for that. Great! Subscribed.

@kennethheadden2229 2 года назад

Lol same

@kennethheadden2229 2 года назад

@@charlesfisher3983 lol spot on

@billdohteabaggins3548 2 года назад

@@charlesfisher3983😂😂🤣

@beng9868 2 года назад

Mate I want to thank you from the bottom of my heart for making these videos. I'm an Aussie, American BBQ I'd hard to find here. I just bought my first offset smoker and studied this video meticulously along with your fire tutorial and my very first brisket was a smash hit with my mates! I learned it takes lots of micro managing in QLD summer weather (hot and windy) and I just know I will absolutely perfect my second cook after hands on experience plus your expert teachings. Thanks!!!!!

@thadollagenerale Год назад

I'm getting ready to do my first one too. I'm digging seeing another newbie using this video. Happy smokes!

@Wickedjc2119 Год назад

That's awesome. Sounds like you are ready to go piss off some vegans. Do well

@jordanbabcock9349 Месяц назад

Hope it's been going well for ya!

@revelacia 2 года назад

One of the most well presented and engaging "how to" videos i have seen on RU-vid.

@fourdegreeswarmer 2 года назад

First BBQ vid I’ve watched on RU-vid that didn’t try to sell me a rub. 🙏 thank you

@AustinBuring 2 года назад

Right? Especially when it's just a basic rub. Anyone can make a stellar rub.

@TMJ32 2 года назад

All the good channels just tell you to use salt and pepper

@mofamba 2 года назад

He’s selling the wagyu beef tallow and I would highly suggest purchasing yourself some. It’s amazing

@chrisfisette6613 2 года назад

Just tallow

@mikegerling6874 2 года назад

@@mofamba I agree, the wagyu tallow is amazing and versatile.

@bigguyfilms 2 года назад

Your brief explanations of the science behind some of the “whys” are really enjoyable. You could easily turn into the “Good Eats” of BBQ/smoking.

@MadScientistBBQ 2 года назад

I appreciate it

@davo912 2 года назад

except mr Good Eats has a culinary background and training..big difference and service real world people food for a living

@westganton 2 года назад

For BBQ I come here, for everything else I go to Adam Ragusea. Both are phenomenal.

@Rayman-expertsoundpro 2 года назад

@@MadScientistBBQ have a link to those gloves?

@atitansmark9384 2 года назад

B6 3by3 33e3h

@ninestripes-2054 Год назад

Such a great explainer, takes his time. Talks well, doesn't skip over parts that new people to BBQ might feel intimidated by. + He seems like a very very nice dude to grab a beer and a bite with! Subscribed obviously. Kind of happy I just now found your channel. Now I still have a lot of videos to explore. Keep it up man, this is awesome!

@Brian-wg9wk 2 года назад

This was the best brisket video I watched. You are like a brisket scientist. Love the fast paced, informative, and super detailed guide!

@timr0by 2 года назад

33 minutes...worth every minute.

@TexasNationalist1836 2 года назад

Thank you for your service

@Kylroyboi 2 года назад

2x speed.

@Mycuznskeeter 2 года назад

Agreed

@richsamuel2922 2 года назад

I didn't realize it was 33 min, I was having so much fun! It felt like 5 min.

@clutch5sp989 2 года назад

@@Kylroyboi LOL...set it to .5 speed and he sounds like a slobbering drunk fix'n to throw up on the dam thing.

@365black2 2 года назад

When my fam and friends say bro this is the best brisket you ever cooked, I’ll look up in the sky head nod and say under my breath thank you mad scientist.

@jimidmoorehead 2 года назад

Bro I just pulled the same exact thing for my aunts funeral just yesterday. Thank you so much for the content cause this actually saved my ass lol.

@kendawa2918 2 года назад

Thank you for taking the time to explain each of your steps. I found it extremely helpful.

@charlesholtz7958 2 года назад

Happy Thanksgiving to you and your family Jeremy. Just completed my 3rd brisket ever following your guide and I gotta say it turned out fantastic thanks to you! Keep up those kick ass videos bud, thank you!

@adamadam7890 2 года назад

I like that you went back to the Brazos for this one!

@danjennings5068 2 года назад

Agree. Even though there are parallels between a backyard smoker and the fatstack it's good to see the process done on something we're likely to actually have access to.

@hellothere2214 2 года назад

27:45 lol his conspiracies are wild, spot on voice too

@TyrannicalReigner 2 года назад

Yet he gets proven right 10 years later

@MarkWomack11 2 года назад

@@TyrannicalReigner about....the frogs?

@user-vr8gl9ly5n 2 года назад

@@MarkWomack11 He was right about the frogs. Technically they weren’t gay, they had both genitals.

@funnyfail3909 2 года назад

@@MarkWomack11 Yes.. about damn near everything. If there is anything you don't believe, because you don't fact check... Tag me with your questions. I have sourced .gov links backing 99.5% of everything he has ever claimed. Facts are out there. people don't like to believe Reality is stranger and more unfortunate than fiction most of the time. People love living under their safe rocks.

@TheRadfern Год назад

Thank you for the detailed instructions. I followed them step by step and the result was amazing!

@nitrofed3000gt 2 года назад

Awesome job on the smoke and video. Really enjoyed the attention to detail and sharing all the secrets. Definitely trying what you talked about the smoked chili!

@cameronbatko 2 года назад

I would be down to camp out for 16 hours and eat brisket. Learning fire management and feel would be super helpful.

@MadScientistBBQ 2 года назад

Thanks!!

@arueda32 2 года назад

Same here. Count me in...where do I sign up? Plus, I have the exact same Old Country offset smoker from Academy Sports. Cheers, Jeremy! And thanks for all that you do! -Armando from Houston, TX

@MrBoredintexas 2 года назад

I'm down as well, count me in!

@thearsenal5537 2 года назад

@@arueda32 I'm looking into an offset soon. Would your recommend that one?? So many options!

@arueda32 2 года назад

@@thearsenal5537 absolutely. Very legit. $1k

@mattmonkres7526 2 года назад

This is the best brisket video I have seen on RU-vid. Not only for the cooking process but the most in depth explanation of how to rest the brisket properly.

@keithplummer8591 2 года назад

This is my go to brisket video. I’ve followed this video twice now and both times my briskets have been amazing. Juicy and full of flavor. I love Jeremy’s videos. I also appreciate he’s the last teacher that still uses a stick burner. Everyone else switched to pellet GRILLS. I still love my stick burner and truly appreciate Jeremy staying true.

@PSSKYWALKER_- Год назад

These are the most informative, and helpful smoking tips I've seen. Keep up the amazing work man. That brisket looked heavenly.

@TheRealPunisher 2 года назад

Damn 33 min vid gunna need some beers for this one

@MadScientistBBQ 2 года назад

Haha hopefully it’s informative

@nagrasto 2 года назад

I thought the same and now I’m like “more!!!”

@willyfix007 2 года назад

I thought the same, great vid. 3beers later. 🙌

@rjn2002 2 года назад

I love the 5 tips on when to wrap! Keep the awesome and well tested techniques coming!

@jaybennett315 2 года назад

Thank you for this fantastic video!!! Made my first brisket on a WSM with the procedure from this video and the trimming video. I have lots to learn/improve on for next time - but off to a great start!

@ericf2195 2 года назад

I’ve had this video on repeat for months. Love it!!! Thank you for all the awesome tips!

@teamkotila3523 2 года назад

Just when you think you've seen all the brisket videos, Jeremy drops a bomb. Very informative. Thanks for sharing a more in depth on the fat rendering and what to look for. I'm getting high praise already but this might be the missing link.

@julianmendoza203 2 года назад

Hell that's not a Bomb, it's a Meteor.. Give the brother some props !!

@shariarahmmed7258 2 года назад

wow

@scottdalrymple8595 Год назад

@@julianmendoza203 buy Bob bbbbbbbbno. Byte gy guys yyhyuuujojojojhj jujus bubohh

@scottdalrymple8595 Год назад

Yyy

@scottdalrymple8595 Год назад

@@julianmendoza203 y

@chazcannova6851 2 года назад

So I used the tallow the first time smoking a brisket after watching and holy cow…phenomenal. The second time I improved on it(believe it or not). I used the trimmings from the brisket to reduce/make my own tallow. After I had the tallow I sautéed garlic and parsley with some Lawry’s and cayenne. So…I used the garlic infused tallow all over as binder and during wrap. So much flavor!

@samuelstanley5072 Год назад

Good idea.

@steveo1574 2 года назад

THANK YOU for making this video! I'm new to smoking brisket and this single video has helped me answer the questions I have and corrected the mistakes I've made.

@gcookz86 Год назад

You answered SO MANY of my questions. I've been smokin' a long time, but this video has some incredible nuggets of knowledge.. some pointers that just tweak things enough to take food from great to incredible. Thank you!

@musicman2712 2 года назад

I've recently stumbled on the channel and have loved everything I've watched so far. Today I am trying my first brisket with the wagyu beef tallow and I can't wait to try the results. Thanks for passing on all the knowledge!

@HealthyLiving.7 2 года назад

What an amazing channel! I love, love, love how super thorough your explanations are. Never change that.

@mrt7469 Год назад

That was a solid Alex impression 👏 🤣

@milesthomas932 2 года назад

You are killing it man. I've been a hobby smoker for over 20 years. I always get new tips from you. And when you describe things that took me years to master I'm just nodding my head in agreement.

@nathangrima6503 2 года назад

I have been waiting for an updated brisket video. So excited to watch this when I get home on the big screen 🙌

@Poomastafatz 2 года назад

Your tips about when to wrap are awesome! As a novice, I always wrapped at 165 and there were definitely times I felt like it was way too early but I did it anyway out of fear lol. Your 5 recommendations are going to be huge for me going forward! Thanks!!

@duskyman1 Год назад

You know you should wrap when you're Bark is kind of set because you're not going to make any more once you wrap, but.... And this is important.... You don't want the outside of your brisket to be hard and crumbly. It's both temperature and air flow / convection which determine the outcome. The more airflow you have the more moisture you'll evaporate off your meat and the lower the meat temperature will be same time. When in doubt ...err to the low side.... I have overslept a few times and ended up with the outside of briskets too hard by the time I got them wrapped. 175 is the upper end. 160 is probably the lower. I start checking when I get over 160. And beware cooking it night time because it looks completely different under lights then it does in sunlight or inside. It can be a lump of charcoal and it will still look kind of brown under a flashlight.

@Paintbl99 2 года назад

Can I just say I’ve watched this video at least 10 times. So much wisdom in this video to distill. You inspired me to buy an offset (previously on a pellet smoker). And, the results have been great. You are a true master of your craft. Thank you, thank you, thank you! I can’t tell you how much I appreciate your channel. You have elevated my BBQ game to new levels.

@ToneNewEra Год назад

Question, honest opinion, considerable difference in flavor/ smoke in offset compared to pellet?

@philliplocey258 Год назад

@paint - nudge - i'd like to know this answer as well

@Paintbl99 Год назад

@@philliplocey258 I can definitely notice a difference in the smoke flavor on an offset versus a pellet grill. I have also found that the bark you get on the offset is way better. I've never gotten anything close on a pellet smoker. When I have the time I will use the offset, but if I don't have time to be running out every 15 - 30 minutes during the cook I will use the pellet grill. Offsets are definitely much more labor intensive (but it's a labor of love haha).

@christianhess2597 Год назад

My Traeger grill has a recipe for 15 hour brisket smoke that achieves rave reviews.

@frankt7521 Год назад

What brand off-set did you end up with?

@med1pilot1956 5 месяцев назад

The most in-depth and explanatory grilling video I've seen to date. You give me the confidence to tackle this myself

@calveryc1 2 года назад

That’s a great Alex Jones.

@Tony-bv7gz 2 года назад

Lol, that was so good, I was waiting for him to talk about gay frogs and foil helmets.

@gastonlang 2 года назад

agreed!

@LowAss720 2 года назад

Highly recommend "Knowledge Fight" podcast if you like people making fun of Alex Jones

@vixue 2 года назад

even better in 2x

@jh14102 2 года назад

I always thought it was Jesse Ventura.

@Crested-jh3mb 2 года назад

I followed your instructions on my latest brisket cook and I was floored at how it turned out. It was the most tasty, tender and juicy brisket I cooked yet. Thanks a million this was a huge game changer for me.

@StationaryNomad361 2 года назад

Thank you so much for all of this information. Also, I thoroughly enjoy the impressions of different people that you do

@raymondbillups2002 5 месяцев назад

I love, love your videos!! You changed my perspective on sticking to the 165 wrap and cooking to 203 ways I've usually go by. I often noticed in the past that I did not like the color nor was it tender enough for me. Your explanation really helped me understand that cooking to 165 is more of a guideline than a law. Thank you so much!

@realchristian 2 года назад

This was an absolutely amazing brisket. Thank you so much for sharing. I can’t wait to make my first one!

@chriskane8769 2 года назад

I have been following/adapting your brisket recipes for the past couple of months, trying to make some tasty smoked beef on a Cobb oven here in the UK. I can only fit a small cut of beef, so it can be difficult to not dry it out ..but this really made the difference. My last attempt came out juicy and was so tender, I could feel the difference when I took it off to rest. Thanks!

@cobinigers Год назад

Super high quality video with explanations that gave the absolute best understanding of brisket! Thank you for this video and will hopefully soon be taking this to the smoker!!

@robinpesek3657 Год назад

I was searching for info on smoking meats. I spent a couple of hours in this endeavor. Your video was the most detailed and informative. I learned so much! You outshine many. I trust you. You just make the most sense. Thank you.

@richardfeldman291 2 года назад

I tried this method on a brisket 3 weekends ago and it came out amazingly delicious. This past weekend I used the same method on a 2.5 lb. chuck roast, finished temp was 202 and it was tender and juicy and brought rave reviews from my wife. The smoked Wagyu made all the difference. Thanks for sharing.

@JC-lf8pr 2 года назад

Outstanding video. I tried this process incorporating the "smoked" Tallow and the result was amazing. Took my brisket game up a big notch. My family and neighbors thank you.

@joec95 Год назад

Great video! I've done a few brisket cooks but your tutorial would have helped me avoid my mistakes. Thanks!

@quasimotto8653 2 года назад

THE best, most informative, easiest to watch cooking video of any type that I have ever watched on YT. And I've watched PLENTY of them!

@kellyhay79 2 года назад

You just make everything make sense. Thanks for that. I don’t care what anyone says, you’re a great teacher. Much love from Warman SK, Canada.

@mixmastamd 2 года назад

I would love a step by step 16 hour walkthrough!

@dwyanejetersr6470 Месяц назад

Thanks jeremy, apologies for any mispellings. I have learned how to do BBQ on my offset smoker from you, my pork ribs are amazing since I've been listening and watching you, can't thank you enough for the wisdom you've imparted to me. Amazing!

@warren_duke 2 года назад

I watched this video 12x It's my first brisket BBQ attempt. There's so much information packed into 33 minutes. Great job and thank you!

@triggerhippy2826 2 года назад

I was sold before the Alex Jones impression, but damn, that was perfect

@aquavitae3824 2 года назад

Secured my subscription.

@senorchavez9118 2 года назад

He said Alex Jones 🤣🤣🤣

@atitansmark9384 2 года назад

@@senorchavez9118 by7h6. B. The 4g5

@itsonlyanamecomeon 2 года назад

I've subscribed to the wrong BBQ channel far too long. This process is amazing and presented very well, easy to follow, understand and replicate. Thanks for the hard work in putting this video together. I hope to achieve this level of culinary art one day.

@brycenew Год назад

This is ridiculously good!!! Love your work man! Appreciate your channel immensely; thank you so much!

@aceman2790 11 месяцев назад

I'm going for it ... Really great teaching style ... Thank you so much. I shall follow your way..

@steverhodes467 2 года назад

Love your videos! I have the smoker going as we speak. 2 pork shoulders, 2 snake river farms briskets, 5 racks of pork ribs and a rack of dino ribs. Cooking with a mix of pecan and oak. I have made some of your smoked beef tallow and absolutely love it!! Its great on ribs as well as brisket! Keep up the fantastic work! Much love from AZ!!

@magicman12b 2 года назад

Okay I followed most of the instructions from this video and cooked my first 2 brisket over the weekend. Zero left overs and everyone was impressed, i made a few mistakes but overall great brisket. One thing I learned is the longer the cook time the better the brisket comes out and the rest hour is very important.

@faststicks2 2 года назад

Thank you Jeremy. Your channel has changed my life in so many brisket ways!!!

@2755kansas 2 года назад

All of your content is practical and just great. i added a TBSP of beef paste to the tallow ahead of putting it in a pan on the smoker. It added a really nice, rich beef flavor to the bark.

@julianmendoza203 2 года назад

I've cooked a lot of Brisket (30 yrs) and tasted some from the best, this rates up there. The joy of knowing you've nailed it, winning.

@george_cantstandya 2 года назад

Kudos on the channel Jeremy! It’s gotten so good over the years. It’s obvious you’ve worked really hard.

@MadScientistBBQ 2 года назад

Wow thanks. I appreciate it and it means a lot

@BSDeez16 10 месяцев назад

After watching this video, I finally made my best brisket ever! I was relying on temp too much! I followed your instructions to feel the fat rendering on top before wrapping and I think that's what really changed things. Thanks for the help!

@patmac1134 2 года назад

Jeremy, this is by far your most informative video. I've learned from Baby Back Maniac (his earlier videos), BBQ Pit Boys (great ideas), Smoking Dad BBQ, Cooking with Ry and a bunch more. I learned so much more from your channel. It's like the difference of watching Jamie Oliver and Alton Brown. You not only give "How To", but you also give "Why" (which I think is more important). Thanks for all of the work that you put into your videos (We all know it ain't easy).

@phem0r908 2 года назад

Would love to see you cook a brisket on a non offset smoker, something like a Weber Smokey Mountain?

@julianmendoza203 2 года назад

come on man, that's just mean and wrong.

@TPrather302 2 года назад

Great Video! Would really appreciate one more in-depth about trimming. One of my biggest challenges is that every brisket looks different and it's hard to know what to trim and what to leave. Would be great to see something where you bought 2-3 different briskets at Costco and went in-depth about how to trim each of them!

@tylerscarlett 2 года назад

I agree. I always buy costco briskets, and Aaron Franklin apparently removes the deckle and leaves an open cavern where the deckle once was, whereas Jeremy seems to leave the deckle in. I’m afraid that the hard deckle won’t render, so I’ve always removed it, leaving a dubious open cavern where the deckle once was. My briskets have never been quite the same quality as what you get at a TX style bbq, but i’be been able to bring the quality up by adding beef tallow when I wrap

@unclealzbbq2185 2 года назад

@@tylerscarlett trim all hard fat off-- leave about a quarter inch on top cap.. trim any silver skin off cut edges to uniform thickness.. EVERY BRISKET is different but i just did a 40 dollar one turned out awesome

@ryanbalsley3626 3 месяца назад

Just wanted to say that this was my third time smoking a brisket, but by far the best experience. The tips and advice in this video are top notch. Especially the tips on what to look for prior to wrapping, and how to approach the rest period. I was so happy with the results and helped make a family event perfect. Thank you so much @MadScientistBBQ

@robertjason6885 Год назад

Did the smoked tallow on my WSM prime brisket (just a 11 pounder). The flavor after wrapping and rest was so much richer. Thanks for this and all your videos.

@sampetersen1994 2 года назад

Dude, I watched your how to video from a couple years ago and you have seriously upped your game big time. It was really great a few years ago but now it’s really professional and I love it. Great job dude 🤙

@julianmendoza203 2 года назад

it's the love of the cook, no doubt

@FC2ESWS 2 года назад

When he was squeezing it, it literally made my mouth water...

@waymondwade2511 6 месяцев назад

Love your videos. Great info and gives me something to work on and get better when I smoke my brisket!

@loud-pedal-addict4503 Год назад

I have watched this over and over and over again. Thank you Jeremy

@christopherblanton5414 2 года назад

Jeremy, you have the definitive brisket video on RU-vid now. I smoke meat all the time too. Thank you for this. I’m a central Texas barbecue snob and you nailed it. Seriously. Great job.

@unclealzbbq2185 2 года назад

TEXAS STYLE is what he did-- He nailed IT -

@Frie6970 2 года назад

I tried this cook with wage beef tallow and it blew my mind. But the best tip were the 5 things Jeremy looks for when figuring out when to wrap. And the resting tip was spot on. If it cools too much I wrapped the entire paper wrapped brisket in heavy foil and slowly brought it back up to 165-170 dec in an oven set to 190.

@thomashart367 Год назад

This is my go to video every time I do a brisket. Your channel is a game changer!

@MostlyCloudy Год назад

I made my first brisket on my icon yesterday, and thanks to your videos it came out perfectly. I didn't tell anyone outside of my family so we don't have to share 😂 so I can only gush about it here. You helped me make my husband a happy man. Thank you!!

@xxAlexOGxx Год назад

Just smoked a brisket your way and it came out amazing, best video on RU-vid period! Thank you so much!!!!!!!! 🍖 🥩 🐄 🥞

@Antoniobrady 2 года назад

I've watched this video three times, and I'm about to start my first brisket tonight. Thanks for the video

@casethompson9504 2 года назад

how did it turn out?

@Antoniobrady 2 года назад

@@casethompson9504 it was a wagyu brisket from snake river farms, and it was the best brisket I've ever had.

@casethompson9504 2 года назад

@@Antoniobrady hell yeah dude cheers

@davidzirretta5453 Год назад

Wow. Great education!!! Thank you so much for the patience and details. Loved it. I am inspired to try!!

@brianbishop1866 Год назад

Great videos! You are helping me step up my brisket game! Thanks for the great content!

@david_reynolds3660 2 года назад

Superb content Jeremy!! I watch a lot of channels. Nothing compares to your guides. Best brisket video ever. And I know brisket!!! I never have rested that long. Always 2-5 hours. But all is well. Just need to start using the tallow ideas!

@MadScientistBBQ 2 года назад

Thanks David, really appreciate your support. The tallow isn’t a gimmick! It really helps

@buicklimited1976 2 года назад

Just in time for Memorial day weekend !

@adamwayman3153 Год назад

This video was great! I did my first brisket on my offset yesterday and it turned out great. Thanks!

@user-lv2nn4df3q 11 месяцев назад

amazing bbq thanks for the explanation wonderful job

@thewsilver Год назад

So I tried my first brisket yesterday as an experimental try and failed exceptionally. Very discouraged but after watching this video I was able to identify all my mistakes, number 1 being not letting it rest. I find it interesting that I could have let it set over night and re-raise the temperature. also I love the tallow idea very much, thanks for the lesson and will incorporate the training into my next batch. Oh and another take away is the clean smoke, the first brisket was bitter so I will be going for the clean smoke. Thanks again, hope this work.

@arturomaya7373 2 года назад

Jeremy my guy, I followed all of your advice and after a 10 hour cook and 12 hours of resting time.... the results were incredible! Tender, juicy and just all around fantastic. The flat was unfortunately overcooked but that just means room for improvement. Really appreciate your videos! Thanks bro

@dmschultzie 2 года назад

Probably the best and most comprehensive video on how to smoke a brisket. I enjoyed the entire 30 plus minutes. Well done sir. I just subscribed to your channel and look forward to watching more of your videos. Now I need to go eat something after watching this.

@shieldstexasbbq6786 Год назад

Thanks for the info man love how your videos are very instructional I’m going to try this to have some tallow for cooking briskets! Keep it up man!

@normanhare3057 2 года назад

This is by far the best brisket I've ever eaten! I have first hand tasted Jeremy's brisket and nothing else compares, even brisket from Austin TX,

@craigchatterton4164 2 года назад

I watched this all the way through before I started my brisket. Now I'm starting I've had to jump around to get the highlights again. In case this helps anyone, I made a chapter guide: 0:00 How to trim 7:00 How to season 8:30 Starting temp / what wood 9:00 Putting on the smoker 10:00 Setting up the tallow 12:20 The right size of wood 13:00 3 hrs in, starting to spray, type of spray 15:20 6 hrs in. 16:20 Five things to look for before wrapping 18:00 8 hrs in. 19:00 How to deal with rendered beef tallow 20:00 Time to wrap / How to wrap 23:00 back on the smoker 24:00 ready to come off. 26:00 unwrap, slice and taste!

@craigchatterton4164 2 года назад

OK, my the second brisket I've ever done is finished. Huge improvement, HUGE! Thank you for this video, the tips really worked well. Here's how I cooked: Used a Traeger Pellet smoker. Set to 225 Cooked for three hours Set to 250 Cooked and sprayed every hour until it got to 178, by then I judged the fat had rendered well enough. Wrapped and cooked at 250 until it reached 200 internal temp. Pulled out and let rest on the counter in our house until it was at 188. Then I wrapped it in towels and put it in our oven overnight (oven was off). Next day pulled out and tested. The flat is very tender, but it's overcooked and dry. The point is tender and juicy but nothing like your video. Where did I fail above that the flat didn't cook right?

@homevalueglass3809 Год назад

Doing God's work

@nolanprescottiii9761 Год назад

I’m sure you have improved your game, but I’m curious if the point end was towards the stack or the flat? I’m thinking the air might dry it out going out the stack, but if pointed towards the hopper maybe it would be too hot?