I tried the NEW 4-2-10 BRISKET method

Подписаться 661 тыс.

Просмотров 1,5 млн

50% 1

RECIPE: www.pitmasterx.com
Big thanks to our VIDEO SPONSOR:
▶️BORNIAK borniak.eu/ borniak-ovens.nl/
GEAR I love to use
▶️FORGED forged.nl/en/
▶️SKOTTSBERG bit.ly/3vItN5V
▶️MEATER meater.com/
**************************************************
0:00 - intro
0:22 - explaining the new method
1:06 - trimming the brisket
1:30 - seasoning
2:38 - Borniak smoker setup
3:52 - place the brisket and first stage
4:17 - second stage
5:32 - entering the third stage
5:58 - special trick
7:08 - wrapping
7:32 - the last stage
9:15 - the next day
9:44 - opening the brisket package
**************************************************
Subscribe to my CHANNELS:
🔥PITMASTERX: ru-vid.com...
🔥ROEL: ru-vid.com...
🔥PITMASTERXSHORTS: ru-vid.com...
My SOCIAL MEDIA, Let's connect!
🔥Facebook: / bbqpitmasterx
🔥Instagram: pitmasterx...
🔥TikTok: / pitmasterx
Become a RU-vid MEMBER:
🔥PITMASTERX: / @pitmasterx
(RU-vid takes 30% of the membership)
**************************************************
😀 JOIN the PitmasterX community: / discord
😀 Get PitmasterX MERCH: pitmasterx.creator-spring.com
😀 Become a Patreon: / pitmasterx (Patreon takes 5% of the pledges)
**************************************************
OFTEN USED EQUIPMENT
- Kamado Joe store amzn.to/3O1l6u1
- Napoleon store: amzn.to/3z1edEN
- Burnhard store: amzn.to/3z5KMBu
- Masterbuilt store: amzn.to/3yWKMDK
- Moesta store: amzn.to/3IBTV7M
- Borniak: amzn.to/3yCAmI1
- Meater thermometer plus: amzn.to/3c4PINN
- Meater thermometer block: amzn.to/3IxRh2P
- Meater thermometer original: amzn.to/3P0AOXx
- Skottsberg store: amzn.to/3c7J1dK
- Skottsberg light weight cast iron pan: amzn.to/3uEHp1u
- Skottsberg cast iron grill pan: amzn.to/3uEHp1u
- Skottsberg cast iron casserole/dutch oven: amzn.to/3PkIymZ
- Skottsberg cast iron skillet 31,5cm: amzn.to/3P2vva6
- Skottsberg carbon steel pan: amzn.to/3RsfGLd
- Skottsberg stainless steel pan: amzn.to/3cc65IE
- Forged store: amzn.to/3Rp0EWP
- Forged Brute chefs knife: amzn.to/3nT70jB
- Forged Brute 3 piece knife set amzn.to/3yyPbv5
- Forged Sebra chefs knife: amzn.to/3Pl7haN
- Forged Sebra 3 Piece knife set: amzn.to/3RpqOZx
- Forged Flambadou amzn.to/3Po6Igv
- BBQ Gloves: amzn.to/3MjnV9L
- Under Gloves: amzn.to/3LhuKHt
- Food Grade Gloves: amzn.to/39mmoB4
- Cutting board rectangular: amzn.to/3PhVGdr
- Cutting board round: amzn.to/3yDAE2O
- BBQ Large Tongs: amzn.to/3FNl32e
- Torches: amzn.to/3LnIcJH
- Mixer: amzn.to/3sF6RmB
- Meatgrinder: amzn.to/3sEe5Ht
- Food Processor: amzn.to/3wjRZws
- Brush: amzn.to/3FN5GqL
- Spatula: amzn.to/3G3UN45
- Burger Mold: amzn.to/3wdSTKF
- Fire Starter: amzn.to/3sDbqy1
- Coffee maker filter: amzn.to/3lcjxxe
- Coffee grinder: amzn.to/3FRv0M0
- Syringe: amzn.to/39tdodz
- Spray: amzn.to/3lcugrF
- Butcher paper: amzn.to/3FWVFr6
- Aluminium foil: amzn.to/3yFKvp8
- Salt Fleur de Sel: amzn.to/3NgkEYS
- Peppermill: amzn.to/3wgvus0
**************************************************
VIDEO EQUIPMENT
- Cameras: amzn.to/3kUEEnC
- Lighting: amzn.to/37vYt1p
- Audio: amzn.to/3FvRiTz
**************************************************
CHECK OUT OUR TEAM
Cinematographer - Morrison Hulshof - / morrisonhulshof
Video editor - Jim van Raan - / jimvvraan
Studio Manager - Mitchell Reijnders - / mitchellscooking
**************************************************
My Music: share.epidemicsound.com/pWhWl
**************************************************
KEYWORDS
BBQ Barbecue PitmasterX RoelWestra ROEL recipes KEEPONGRILLING eetsmakelijk brisket method smoke trails bbq wagyu brisket australian brisket bark 4 2 10 method technique brisket texas brisket recipe how to smoke smoked beef
**************************************************
Thank you so much for watching see you on the next video!

Хобби

Опубликовано:

1 май 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 1,2 тыс.

@emassenburge92 Год назад

Used this method. And my wife said, I should open a restaurant.

@PITMASTERX Год назад

Awesome 👌

@sird2403 Год назад

CS~\_______○`~? |========^《\Shhh... Ten Years After',lumpy doesn't want to smagma the rihlfoks

@brianegeston9652 Год назад

Did you use an electric smoker?

@AP-yy3ve Год назад

That be some tough looking brisket it isn’t tender at all just a bit juicy from the liquid drippings this method is bad lmao

@AP-yy3ve Год назад

Sorry man but your wife has poor taste lmao

@pardavis1019 Год назад

No crap a Wagyu brisket will be amazing. Do this with an economical brisket.

@caymaneller5648 Год назад

I knew I couldn't have been the only one thinking this

@DAatDA Год назад

Choice brisket from Walmart

@gregmay9097 Год назад

I am so done with Wagu brisket videos. Stop posting them, we know how a Wagu brisket turns out, THAT'S WHY IT'S A $500 PIECE OF THE CHEAPEST CUT ON THE STEER. ENOUGH OF THIS BS ALREADY

@thepunadude Год назад

EH, AUSTRALIAN WAGYU ... HAD IT IN BRISBANE ... WASNT IMPRESSED. JUST GET THE JAPANESE

@jacqueskotze1627 Год назад

As mention on an earlier comment, I have tried this method with a cheap brisket recently, after seeing the original video that Smoke Trails BBQ did (go and watch that video), and it was one of the best briskets I have had.

@Thermalburn Год назад

I usually do the opposite of this. Low temp about 200F for like 8 hours, Wrap, and then bump the temp up to 250-275F to finish it off; about another 6-8 hours. Comes out great

@gregoryhouser3950 8 месяцев назад

Yeah you can do a heavy smoke for all day and run it in the oven at a consistent temp over night. Trust me when I say you will save yourself so much stress and time if you just let it go all night on low on the oven after giving it the attention for 8 hours. Basically you go 3 hours at 250 to 275 hard smoke(not bad, just good consistency: blue smoke) comes from a clean fire solid burn and you achieve this by not opening it up even for a split second. Next you open it after that time and spray with 50/50 pickle juice/sugar water 10/90 ratio, every 30 minutes until you hit 180. You hit that and you just wrap it with butcher paper(dry), and you let get to 200 then rest for 6 hours. Perfect brisket every time also make sure you add more salt that this guy and less pepper, 50 /50 is the ratio. That was like 10 salt to 90 pepper. Enjoy this recipe trust me. And please use a decent offset smoker you will be grateful. Fuck traeger

@waynegranzin3824 Месяц назад

thats great. but that's simply a different way of cooking. and has nothing to do with this video

@turtleslowandslowbbq4860 Год назад

two of my favorite pitmasters for the same technique tells me that it's definitely going to work! Now I have to try it

@PITMASTERX Год назад

Please do

@franciscoortiz6980 Год назад

65c (150 f) is too low... that is why after 16 hours of cooking it did not pull easy. And you need a rack to prevent brisket from swimming in liquid. Try 2 hrs max smoke low temp, then at 220f (110 c). Paper Wrap when brisket hits stall temp 165f ( 75 c)...same temp... remove when hits 202f (95c). Put in insulated box 2+ hr.

@SmokeTrailsBBQ Год назад

Amazing video. Amazing brisket! I really like how you adapted and simplified the technique so a home cook could easily follow it and get great results. Many thanks for the shout out!

@mbranbb Год назад

Smoke trails bbq himself. Hell yeh.

@orangejake1990 Год назад

Thanks to your inspiration, I have an idea for dinner tomorrow!

@darrenfindlay3732 Год назад

Awesome Vid 👌 What was the final core temp im guessing arnd that 203f mark ??

@thepunadude Год назад

YOU DESERVE ALL THE SHOUT OUTS YOU GET ... IM GLAD HE FOUND YOU ... U 2 DO A SHOW TOGETHER!

@CoolJay77 Год назад

I am glad your techniques are getting recognition. Someday, someone will start a bbq joint in Austin, pulling briskets in the 160's or 170's F before holding some 16 hrs or so and claim ownership of the technique. Kudos to this channel for giving you credit.

@Blasian89 Год назад

No need to get rid of the extra butcher paper. You can use it as a firestarter! I like to cut them into strips, roll them up, put it in the fridge to cool and let the soaked fat solidify, and then ziplock em for later :)

@gregoryhouser3950 8 месяцев назад

I know I tell my guys not to toss the bacon paper from shingled bacon cases(I work in a high volume resort) you can get a fire up quick with those they burn like candles. Perfect to get lump charcoal going and it smells good lol. If you have enough you can get a raging fire to start wood or coals.

@randyshearon6706 10 месяцев назад

Thank you for the video. Just smoked my first brisket and used this method. The results exceeded my expectations and impressed my family.

@TrulyUnfortunate Год назад

I do my brisket on an offset reverse flow Lang using post oak for around 5 or 6 hours. Since I'm getting too old to tend a stick burner long periods of time on the larger briskets I'll put it in my MAK 2 star general to finnish. It holds temp perfectly and I can get some sleep. It also has a remote I set on my nightstand with an alarm to let me know how things are going or if there's an issue. Briskets come out perfect every time.

@waynegranzin3824 Месяц назад

ive found that reverse flows (as well as anything with a large deflector. like most verticals, and offset style pellet smokers) impart a less-than-optimal texture due to the radiant heat from the deflector.

@TrulyUnfortunate Месяц назад

Which is why I start it on my stick burner.By the time I pull it from the stick burner It's already absorbed all the smoke it's gonna absorb. You could even finish in the ovenand you won see a drop in quality. Not only that my MAK is more accurate than any kitchen oven. Most people are unaware of wide temp swings of your kitchen oven. + or - 25 degrees are common.@@waynegranzin3824

@paintballercali Год назад

I never thought to let the rub sit before flipping the brisket and doing the other side. Makes so much sense.

@progdrummer78 Год назад

You don't have to wait at all if you use a binder like olive oil or mustard. The only reason you wait is if you want the brisket to sweat, so the seasoning has something to grab a hold of. As far as binders go, I've NEVER noticed any flavor imparted by the binder itself.

@taylorbuilt44 Год назад

Just did a modified version of this for beef ribs today. Thank you for the lesson

@CaptDano Год назад

Great content, but the brisket looked tough, slightly. Maybe because the internal didn’t hit the obligatory 203 degrees. I still prefer wrapping at 175, then up to 203, and resting until 145 before slicing or refrigerating in the butcher paper and saved for the next day to slowly bring up to 150 to slice and eat. It’s a fun hobby.

@FurryWooki Год назад

Agree, looked a bit tough. And could still see quite a bit of fat that hadn’t yet rendered.

@gilcd85 Год назад

I was thinking the same thing. Sure a Wagyu brisket was tasty, but I don't think he got it tender

@coydepratt9877 Год назад

Brisket does need to hit 203. But this guy's brisket did seem under cooked

@kellrenegade1407 Год назад

Well and with Wagyu there's so much fat marbling that you really need to take up a few degrees past what you would with a lesser fat content brisket so that it all gets good and rendered.

@JM-vw3wq Год назад

It needs higher temperatures to break down the collagen, just like with pork, I wrap at 177 and keep it on until 210. Stable bark and tender meat.

@paula.2422 Год назад

This makes perfect sense. I've used a sous vide for many things...including a 17lbs brisket I smoked at 250°F for 4 hours and vacuum sealed and placed in the sous vide at 145°F for 60 hours. I then returned to a 200°F smoker for about an hour. It was an amazing brisket. Your brisket looked fantastic! Great job.

@andrewengle8529 Год назад

If you haven’t tried a whole turkey yet you must. Life changing. Dry brine the turkey for a day. Then vacuum seal it in bags that expand big enough for turkey, watch for punctures. Freeze a lil olive oil ahead of time and seal in bag with turkey to confit. Sous at 145 then finish on a hot grill or smoker.

@paula.2422 Год назад

@@andrewengle8529 This sounds like fire 🔥 👍

@patrickdunavan9113 Год назад

Anybody say "sous vide" around a real Texas BBQ will probably get a black eye.😄

@paula.2422 Год назад

@@patrickdunavan9113 🤣....you're probably right!

@RCGshakenbake Год назад

@@patrickdunavan9113 I was thinking the same thing. Although, a black eye would be getting off pretty light. Lol

@smokersonthewaterbbq2224 Год назад

Great video and interesting method! I would suggest lightening up on the pepper just a little so there is more smoke exposure to the meat. In my experience too much rub acts as a "shield" against the smoke.

@ricin82 9 месяцев назад

Pepper absorbs smoke

@thesandwichfreak3780 Год назад

What was the internal temp at the last 10hr mark when you pulled the brisket out of the smoker?

@60secthebaptist9 Год назад

During my brisket phase, I tried all sorts of variations on a theme. the reason that Louis Mueller, Blacks, Franklin, La Barbeque, Snows all have amazing brisket is that they don't mess to much with the recipe. Salt N Pepper, approx 250F for 12 to 16 hours sometimes you crutch 3/4s the way through. every hour or so moisturize the bark spray apple cider vinegar, mop with beef juices, etc. Cardamum and himalayan salt have no place on a texas brisket.

@mamixon100 Год назад

So your own recipe? Hoping y'alls don't get any Snow this year 😂

@60secthebaptist9 Год назад

@@mamixon100 me too. I'm not claiming to know better than everyone. but after 20 years of making brisket at home for family events, I always tell people to watch thIs series by Aaron franklin not because i think he has stumbled on magic, but because he has distilled the basics of texas brisket into the simplest of concepts. ru-vid.com/group/PLJXFUkVvL7g4-ic-vMvL0VYovXzAQ3EUu The recipe in this video is a good one and that brisket looks good. snobs will look down at the smoke ring and how long he crutches. if you can spend the time that's good enough. if it tastes good, that's even better. it's really a food love thing. After all this talk, I'm going to Louie Mueller's this weekend

@stephenboyajian8844 Год назад

@@mamixon100 Didn't one of the former pitmasters at Franklin say he never, even in his time at Franklins, ever made a brisket that was just salt and pepper? Pretty sure they also use Lawry's.

@alanerpington5698 Год назад

Himalayan salt has no place in a kitchen, period. Know why it's pink? Because it contains rust. Yummy!

@justindesormeaux5287 Год назад

Are you brain dead ?, pink salt contains trace minerals needed by the body, iron is needed by the body. Keep sprinkling microplastic and toxic waste from the ocean on your food 🤡

@billbecker Год назад

All I'm going to say is if you want to take your brisket up a notch, whatever recipe you use, try placing a pork belly on the upper rack to let it baste the brisket. I knocked it out of the park today on the brisket and got great bacon in the process.

@oogenshire Год назад

i generally do a pork butt or 2 when i do my brisket always have them over the top of the briskets

@Rooboy-619 Год назад

Noice

@hannahconstructioninc Год назад

Yeah that sounds great!

@patrickwardell6137 Год назад

My Cookshack FEC100 has multiple racks and I do what I call rain smoking. I will do a couple of pounds of bacon or pork belly on an upper shelf and brisket or prime rib or whatever next shelf. Ribs from prime rib next shelf and maybe some Brussel sprouts or whatever on the last shelf. It's all up to your imagination, but makes some awesome bbq without multiple cooks. Love my FEC100

@thinkcasting3182 Год назад

"take it up a notch", "game changer", nobody ever uses the cliche's anymore...

@igotJesus88 Год назад

Looks good! Wonder how it would have turned out with a choice brisket. Maybe not as forgiving?

@jacqueskotze1627 Год назад

I have tried this method with a cheap brisket recently, after seeing the original video that Smoke Trails BBQ did (go and watch that video), and it was one of the best briskets I have had.

@arnier6007 Год назад

I was thinking the same thing 🤔

@richardmaracle9471 Год назад

4-2-10 super easy looks amazing

@anandshah47 Год назад

If you ever want to try another long-cook method, this is what I do: I smoke on as low as my pellet smoker gets (~185 to 200F) for 7-8 hours. After that, i vaccum seal the brisket with some smoked duck fat and sous vide at 185F for 12 hours. Then I remove from the vaccum bag, pat dry and smoke an additional 30-60 minutes at 250F to reestablish the bark before serving. Results in an incredibly juicy and tender brisket!

@PITMASTERX Год назад

Nice, sounds good

@Lat41 Год назад

I am going to try this…sounds like a great approach

@hereweare9011 Год назад

Shut the front door man!!!

@trevortimm7528 Год назад

I like your idea 💡

@adamdiep Год назад

Some great ideas here. I'm gonna steal some of that. LOL. Your method is similar to mine. I smoke it for 10-12 hrs at 160-180F. When it hits the stall temps (~160-170 degrees), I just wrap it in a roasting pan and foil. It's similar to other folks' "steam" method, but I don't dilute the flavors with water. I usually serve after resting for a couple hours. But I like, your method of doing a final smoke to re-establish the bark.

@ManCaveMeals Год назад

Looks fantastic Roel! I am gonna give this method a try...

@antoniohuertas8909 Год назад

That looked amazing! 🤤

@egs123able Год назад

OMG that brisket looks so good - raw (and even better smoked :)) - btw the pull test looked a little on the strong side, but I don't mind that.

@kurtbjorn3841 Год назад

Interesting process. But I'm puzzled on the paper wrap PLUS full foil. Why use butcher paper at all if you're going to seal the meat in foil? Paper allows SOME breathing/evaporation, preserving bark, while foil seals moisture in, speeding cook, creating moist BBQ but with a less pronounced bark. Am I missing something? I think we're overcomplicating these cooks. SPG, smoke until bark is firm, paper wrap, cook until probe tender, usually around 200+ f. Rest. Eat!

@Swearengen1980 Год назад

That's exactly what these type of channels and even celebrity (pseudo or legit celebrities) do with cooking. They overcomplicate things. Get a standard brisket and come on down south to any pull-behind smoker on the street corner, guarantee you'll get a simple straight forwards 2 step smoke that produces great brisket that's more tender than that.

@trevtkd Год назад

@@Swearengen1980 this is the only correct response I’ve seen. Although I’m sure this brisket turned out fine. There’s nothing traditional Texas bbq about this. From the rub to the pellet smoker. And he used way too much pepper lol come visit central texas and we will learn ya up!

@jamesgray143 Год назад

Yah no reason to steam your brisket. It takes away from the pure smoke flavor and usually makes it taste more like a baked roast.

@theoriginalchefboyoboy6025 Год назад

Nice as this video is, it makes me sooooooooo happy I smoke my briskets on a Weber kettle grill, get to sit out side, drink beer all afternoon, listen to the ball game, finish with 2 hours covered with foil in the oven...

@murphquake Год назад

My experience is limited as a New Yorker (although you'd be surprised how great a BBQ city NYC actually is) but one of the best brisket I've ever had was when Hutchins was at Big Apple BBQ Block Party several years back and they were double wrapping and had a 3 block long line, it seemed to work

@CoD_Maj3st1k Год назад

Smoke trails deserves so much more supporters. Everything he puts out is great!

@michaelcharge4783 9 дней назад

Love the concept and think it should work perfectly. I will try it. The last few hours of the brisket rest means everything if serving grill to table. Please don't forget you can do all of this ahead of time, vacuum seal, and serve at a later time with zero loss in texture or flavor.

@jasonp74208 Год назад

Near zero fat render of the fat cap. It requires the 190+F temps for proper rendering and tenderness. Don't cook your brisket this way.

@jamesgray143 Год назад

Yah that fat did not look enjoyable to eat.

@djlosch Год назад

This... it's Aus Wagyu so it might render at a slightly lower temp, but it still visibly not where it should be. Also, the smoke ring is just not there. So it's already substandard using a very high quality cut. This method would likely be a failure on a random choice or prime packer. So I completely agree... Don't cook your brisket this way.

@Syst3m04 Год назад

Smoke ring means absolutely nothing btw. It has to do with how fast the meat reaches 140. If you start with a frozen brisket and thaw it while cooking, you can get an inch thick ring, where if the brisket is close to room temp before starting your ring will be smaller.

@jamesgray143 Год назад

@@Syst3m04 yep, and this one basically didn't exist and looked more like a roast. Everything I have messed up smoking meat and it looks Grey like this it has not tasted nearly as good.

@jasonp74208 Год назад

@@Syst3m04 I agree, the smoke ring is purely aesthetic. This is why I pointed out the fat cap. Beef fat typically renders around 130-140F. Collagen around 160F. If we aren't seeing even a remotely rendered fat cap it's a sure bet the internal collagen hasn't even begun to break down. The bite is going to be chewy and unpleasant, the texture likely dry.

@seanmcginnis4112 Год назад

I tried it this weekend, based solely on time, and my prime brisket came out pretty meh. I will try it a second time, now that I watched the original video, and will shoot for an internal temperature of 190 before moving to the hold temperature in the oven. I also need to temp-check my oven to ensure the 150 I set it at is actually 150 in the box. I REALLY want this to work.

@stephenhaupt8494 Год назад

I am guessing yours was chewier than you liked? I do not think the temp of the meat gets up high enough. Pulling 185ish then bringing it down to 140ish over a long period of time is no longer cooking the meat. It is now staying in a warmer with water underneath. Maybe pull meat about 200* and it will work as all the fat that makes it chewy will break apart.

@RPIdemon Год назад

I just smoked a brisket this weekend in a Masterbuilt cabinet. It was the first time not doing it in a Kamado Joe. Took much longer than my normal briskets, but the flat was still dry. I'm going to try to sous vide my next one, but I will keep this method in mind for the brisket after that

@wardad5628 Год назад

inject the flat with tallow, you won't regret it,

@RPIdemon Год назад

@@wardad5628 I did, but I think I did it wrong. I was watching Smoke Trails and he brought up a great point. Yeah, I'll smoke the brisket to 203, then wrap it and put directly into a cooler. No one ever reminded me about carry over heat until he did. Is that the reason my briskets always suck? We shall find out

@AngelaKSellsHomes Год назад

My mom used to make a pepper encrusted brisket! Omg so good, wish I was there.

@WineOnTheDime Год назад

Good job but I did double take when you said to slice it thin. As a Texan, we do 1/4-1/2 strips. Even when thick they should separate with a slight pull.

@robertp457 Год назад

10mm - 12mm

@Smokeroux Год назад

With you on the thickness! TEXAS🏁

@smb364 Год назад

Just tested this method. I definitely will keep saving the drippings and using that fat in butcher paper, but beyond that, I’m going back to the tried-and-true classic approach.

@PITMASTERX Год назад

Excellent

@MatthewSmith-cp3hu Год назад

yeah this is outstanding 👏 so informative and well presented

@cdanielh128 Год назад

I have heard of this method but because of the low temps I never attempted it and stuck to my tried and true. After watching this video I will be trying this with an old smoker just given to me. You can never have too many. Just found this channel and will look at some other vids.

@bleezair Год назад

Haven’t caught one of your videos in months, finally got a day off where I can just relax and catch up with a few of my favourite cooking channels. Glad to see you’re still going strong, cheers from Canada 🇨🇦

@PITMASTERX Год назад

Excellent enjoy your time off

@MoesSmokeStackGrill Год назад

This method isn’t anything I’ve tried but I’ve seen something like this. Seems to work fine. 🔥🔥🔥

@PITMASTERX Год назад

Its takes away the risk of drying out the brisket with a core temperature that is too high.

@brad4527 Год назад

@@PITMASTERX I agree, but I don't think I ever seen you cook a A bad brisket yet though. I haven't cooked 1 all summer with the joe biden inflation. brisket is just so high $$$ in the states. so now I just drule of your briskets when you cook 😆🤣😂. It's always a pleasure watching you bbq!!

@dgapp76 22 дня назад

I've always smoked my briskets on the offset for 5-6 hours at 250 with pecan and apple wood then spritzed with ACV, wrapped in butcher paper and then into the oven at 225-250 overnight. Pull at 203 internal temp. Rest for 2 hours then cut and serve. I've had them take anywhere from 10 hours to 24 hours depending on the size of the brisket. Stall times are always different so don't panic if it stalls for 2 or more hours.

@vstaart 4 месяца назад

He Roel, vraagje. Heb je het luchtrooster beneden bij de smoke generator en het luchtvent boven open of dicht? Ik heb recent de bbdst-150 en probeer de juiste instellingen te vinden voor optimale rookontwikkeling. Bedankt en fijne jaarwisseling!

@ChocoTacoMan Год назад

I love smoke trails BBQ! I'm glad you both are on my watch list!

@PITMASTERX Год назад

He rocks, hope he sees this video 😂

@expandedconscious8265 Год назад

I do this all the time - take the brisket to 190f(88c) internal then wrap in tallow/paper and sit it in an oven over night at 195f (90c), in fact you can hold it at this temp for many many hours without it overcooking or drying out. Perfect for when you have time the day before you want bbq but not the day itself.

@brucetominello325 Год назад

You answered my question I’ll finish it in the oven and get some sleep!

@connersullivan4628 Год назад

You might as well vac seal it when it hits 190 then put it in a sous vide pot for however long

@treyhair7776 Год назад

Looks fantastic. One question though, why worry about creating bark when you're going to steam it back soft again? To hold juice?

@inspiringminds7284 Год назад

Flavor more than texture.

@sharkcity4080 Год назад

Looks great. Question. Why was the water put in if you said you wanted the heat hot and dry?

@kwikmechanic Год назад

You guys put out some amazing and unique content. I enjoy all of your videos and they are high quality. As an aspiring RU-vidr..... It's awesome to see you call out Smoke Trails Bbq . You are a class act! Both helped me improve my bbq skills. Thank you.

@PITMASTERX Год назад

Thanks bro. Looking forward to your videos

@cpugh70 Год назад

I cooked my second brisket using 4, 2, 10 and it was the bomb.. awesome vid, thanks.

@Joe___R Год назад

I was taught to dry brine with just salt for 24-36 hours then add black pepper but only about 1/4 as much as you used. Then smoke it at 165 for 8 hours, pull it out & wrap it & put it back in at the same temperature for an additional 10 hours. It always comes out perfect. Having that much pepper doesn't allow for the meat itself to get as good of bark as it should since it is too protected by the pepper.

@christophersine84 Год назад

What size briskets do you typically use for this method, and do you let it rest afterward?

@zombie777stream8 Год назад

This is the method I use for my original avacado marinade and injection on my briskets 😍😍😍

@PITMASTERX Год назад

Nice 🤩

@zombie777stream8 Год назад

@@PITMASTERX if you want the recipe let me know. I have not seen anything like this anywhere. I'm pretty sure I created it myself.

@Giveme100ksubs Год назад

@@zombie777stream8 I'm pretty sure he already wants your recipe so why not show it to him?

@MatthewSmith-cp3hu Год назад

pmx is so practical and kind like a retired scientist who likes to cook

@CarlosHdeTejada Год назад

I wonder if you should’ve let it rest a bit before slicing into it. Looks super juicy, so perhaps not. What was the internal temp when you pulled it out? Thanks for the video, amazing as always.

@tomgreen2058 Год назад

How do you get the internal temperature of the brisket to 80 if you've got the smoker set to 65?

@tomriedel9637 Год назад

This i was question myself

@tomgreen2058 Год назад

@Shaun No that's not true at all, thermodynamics doesn't work that way. If the meat reaches the same temperature than it's surroundings then there will be no heat gradient and therefore no heat transfer; unless this butcher paper is some kind of magical one way energy barrier! This is the reason sous vide works; you can leave the meat in the water bath indefinitely and it'll never reach a higher temperature than the rest of the water. The density of the surroundings makes no difference to this as all that does is slow the transfer of energy but it'll still go both ways.

@tomgreen2058 Год назад

@Shaun I believe you have a fundamental misunderstanding of the laws of thermodynamics; as well as barbeque in general. To start with, I'm pretty sure you're confusing specific heat capacity with density but it's often fair to say materials of high density have a high heat capacity. This doesn't mean that they can get hotter than their surroundings, however, it just means they can absorb more energy which is a fundamentally different thing. Meat has a far higher specific heat capacity than air so it can absorb more energy, but it also means it absorbs far more energy before the temperature increases. If, for a second, we assume you're correct, where do you see the limit? If you left food in the oven forever would it just get hotter and hotter forever? No, because it would reach equilibrium... which is equal to the total energy in a system. If your food catches fire it'll heat up sure, but that's due to a chemical eaction. The thing that annoys me most about your comment is that if you'd ever actually cooked some meat in a smoker you'd know that it stalls after a while and takes forever to reach target temperature. This is actually due to evaporative cooling but it just goes to show how bodies in a system will attempt to equilibrate. The reason water is used in sous vide is purely because water holds more energy and hence can transmit heat more efficiently, thus providing more even energy transfer. A temperature controlled oven would do exactly the same thing just a lot less efficiently; in fact there are devices like the Anova Precision Smart Oven that do exactly this. As it turns out, the reason things in an oven can actually reach higher temperatures is nothing to do with air convection at all. It's radiative emission from the element and black internal walls.

@tomgreen2058 Год назад

@Shaun fair enough you did mention the heating element now that I reread it but you tried to link it to density instead of added heat radiation which doesn't make any sense. You continue to confuse temperate and heat energy plus you're still going on that weird density/insulation tangent that makes no sense. You do you, I'm sure your restaurant is doing fine.

@bixbysback Год назад

Man, just be honest. That brisket was undercooked and not tender. The seam fat had barely even begun to render.

@metal_mo Год назад

@ryanherrrrr exactly what I was thinking. When he pulled it apart it looked like a rubber band snapping! Fat wasn't close to being rendered. I think he could have been a bit more honest about the results. That brisket was a 2 out of 10. What a waste of a wagyu.

@rebeleazy9221 Год назад

I was like is it just me or is that brisket under cooked. It doesn’t look good to me. Looks dry and tough. Sorry. No offense.

@hessranch Год назад

There is also no smoke ring on it. Undercooked…

@keiths.1423 Год назад

@@hessranch Food scientists at Texas A&M have proven conclusively that smoke rings mean nothing regarding quality or quantity of smoke in a brisket. This is just another of the barbecue myths.

@sparkcustombackingtracks1864 4 месяца назад

Horrible technique, horrible results.

@carcasscruncher9354 Год назад

Briskets are a gamble from my experience. Either I get a horrible brisket to begin with or I do something wrong. My last one turned out decent but I need a little more practice. This one looks awesome.

@thooper4380 11 месяцев назад

I love the simplification of Smoke Trails BBQ's method. For any American bringing this method back to the states (or elsewhere using a pellet smoker), trying to replicate on a pellet smoker, this will work, but won't impart enough smoke flavor at the listed temperatures. Pellets don't make much smoke above 225F. You likely want to be at your smoke setting if you have one or 225F or below if you don't. You can run that for the "4 hour" period, but might want to extend it, or extend the "2 hour" period, which should will work fine at the suggested 275F. Smoke Trails BBQ went to an internal temperature of 170-180F for the end of the "2 hour" period, which is just past the stall and where you start building nice bark. So you could do it for a set time period of time as shown here, or hold out until the temp gets there. But what I really love about this is the part where you just hold the temp for 10-16 hours to finish out rather than waiting to hit the magical 203F final temp. After doing ~10 briskets, timing where it's going to finally finish is the absolute worst if people are counting on you. Give yourself a 20-24 hour window and follow this method and I think you're golden (trying it myself right at this moment now). Best of luck everyone.

@tjghostchain6212 Год назад

Looks good but I like my brisket with a badass smoke ring and a lot of smoke flavor. I like mine to pass the pull test and be a bit more tender. I usually take them out at 210 degrees Fahrenheit.

@keiths.1423 Год назад

Food scientists at Texas A&M have proven conclusively that smoke rings mean nothing regarding quality or quantity of smoke in a brisket. This is just another of the barbecue myths. But you're dead on with the pull test. Too hard to pull means the brisket is undercooked - as this one definitely was!

@hitfoods1726 Год назад

Interesting but would’ve LOVED to seen this using a regular Prime brisket. Wagyu is so fatty it’s hard to screw up. It always makes for a juicy video.

@PITMASTERX Год назад

Coming up

@psracefan Год назад

Sounds like you are volunteering.

@hitfoods1726 Год назад

@@psracefan I have a 17lb brisket ready to go into brine for pastrami. I usually cook it smoked Montreal style but contemplating the 4-2-10 way.

@BlakeBake Год назад

I'm lost. If the cooking temperature isn't 200 or above, what temp are you finishing at? Does that foil wrap steam somehow cook above what your smoker is at? Thanks.

@johnnytoobad4287 Год назад

That looks great! One question. I use charcoal so the 4- 2 I can do. I can do the 10 in my oven but it only goes down to 175F.will that be ok? Thanks

@jacobsvenningsen3929 Год назад

"so a classic Texas style brisket is all about pepper, so I'm gonna sprinkle with salt" 😂😂

@PITMASTERX Год назад

😄

@keiths.1423 Год назад

Salt is for flavor; pepper is for spice (softened by cooking) and setting the bark. In Texas, I always get a chuckle out of those from other States that look at our briskets and think that they are burnt. Yep, they're black but they're not burnt.

@gilcd85 Год назад

It's a nice piece of meat and it will be tasty almost any way you make it, but it looks more like an oven (under)baked brisket than a smoked Texas BBQ style brisket. I'm all for letting the brisket ride 10-12 hours at 145-150f at the end of the cook, but this should come AFTER the fat has rendered and the meat is as soft as butter (i.e. 200-210f).

@kaliboy92256 Год назад

Does the size of the brisket affect the timing of this method? I could only find briskets where the flat and point have already been separated.

@SoGodDamnLonly Год назад

Great video, I’ll definitely try this out But I will wrap it at 180’ Then goes in the oven at 150’ steaming for 6 hrs

@PITMASTERX Год назад

Awesome

@baldemarjcasas5701 Год назад

great input im gonna try the same since i just have a pit smoker so the oven method will suffice, ty

@LokiCa Год назад

I ate this tonight and for some of the obvious critics calling for using a discount piece of meat instead of a wagyu, i used a $30 - 7 lb brisket and it literally fell apart. I’m new to the craft, and this was my second ever brisket cook but it blew me away. Only thing I changed was moving the 10 hours to a 16 hour cook at 170 in my oven since it was overnight and I didn’t feel like getting up every four hours to fuel my offset. Great recipe @smoketrailsbbq and @pitmasterx

@coydepratt9877 Год назад

Falling apart is bad. You overcooked your brisket

@tonyd5623 Год назад

Definitely overcooked if it's falling apart, way too long for 7lb that's a tiny brisket, maybe you cooked just the flat and not a whole packer? Either way if you enjoyed it good on ya, cheers

@GTFCEO Год назад

OVEN?! BAN THIS IMPOSTER, WE HAVE AN INTRUDER GUYS, GET HIM!!!!!!!!

@paulb6991 Год назад

Greetings from New Braunfels, Tx 😀 Dude, BARK is the smoke ring, not the pepper!

@majorrev8690 Год назад

@@paulb6991 100% agree. When he cut it in half, i was thinking "where's the smoke ring?"

@blufalcun Год назад

I imagine this would cook the brisket well but if you steam, you aren't going to get the same bark or smoke ring. Looks good but strictly judging this book by it's cover I would rather have a little more of a Texas style brisket. It just looks like it doesn't have much smoke intake.

@alanm1951 Год назад

I agree, not much of a smoke ring.

@graysaltine6035 Год назад

Smoke ring comes from how cold the surface of the meat is when the smoke starts to hit. So yeah, the steam (and the type of smoker) mean he'll probably never get a good ring, but seeing as how the ring is purely cosmetic and has nothing to do with flavour it's not really a problem. Steam might ruin the burnt ends but when you consider how much moisture you're locking in when you wrap a brisket anyway it's probably not the deal-breaker you think it is.

@mattwilson2499 Год назад

These types of smokers just don't really produce much of a smoke ring. You need a flame to produce the right gasses to create the chemical reaction. It's cosmetic but can be simulated with curing salt.

@keiths.1423 Год назад

Food scientists at Texas A&M have proven conclusively that smoke rings mean nothing regarding quality or quantity of smoke in a brisket. This is just another of the barbecue myths.

@allanjohnkemp Год назад

As an Australian I'm always curious how much you pay overseas for our Wagyu, because tbh I see more of it on RU-vid than I do in restaurants.

@OnePieceZoro36 Год назад

$150 for one steak here in New jersey. 1 pound...

@MaciejDrelichowski Год назад

Video saved! I have this type of smoker from Fasanio and never cooked meet like that in it. I use it for true smoking of meet and fish. 65 deg? It means the meat never reached 95. Ok, will try. Consider first 2h at temp max 60 deg. At higher temp smoke stops penetrate meat.

@markmoore2365 Год назад

Do you use the standard 70 electric version or do you use the model which states as “bbq”. I’m very interested in getting one of these for my bbq shack but can’t see any info regards the different models or even what the benefits are with the bbq version other than the price

@JWFas Год назад

I actually tried this shortly after Smoke Trails released this video. Long story short, it works. Here's how my cook went: Brisket: 15.8 pounds (pre-trim), choice grade, Sam's Club Rub: 8 part 16-mesh black pepper, 3 part kosher salt, 3 part Lawry's, 1 part granulated garlic Trim: Standard brisket trim with aero shape Smoker: Camp Chef PG24SG pellet smoker Pellets: Bear Mountain 50/50 mix of oak and hickory in the hopper, Bear Mountain maple in a smoke tube It was smoked fat side down on the upper grate at the 220F High Smoke setting until it was time to wrap. Wrapping occurred nine hours into the cook when the fat cap was sufficiently rendered. Instead of butcher paper, I went with a foal boat and had the brisket fat side up. I pulled the brisket at 190F internal and immediately wrapped it in tallow-soaked butcher paper. That was placed on a wire rack (fat side up) inside a pan with half a cup of water in the bottom. A double layer of heavy duty foil sealed the top. It was probably in the oven for 16 hours by the time I sliced it. To keep the air temp in the 150-160F range, I actually had to set my oven to 125F.

@PITMASTERX Год назад

Sounds amazing, so its a proven concept even without the wagyu

@jmeezy4050 Год назад

I've settled on 6hrs @180 6hrs@205 and 4hrs @ 245 wrap it at an internal of 165 and Pull it at 192 internal temp, leave it wrapped and rest for 4 hours. It just never fails so its hard for me to change it up now.

@PITMASTERX Год назад

Sounds like an awesome technique

@HenryMPittman Год назад

Nice

@HenryMPittman Год назад

When you rest for 4 hr, is that in a warmer at 150 or room temperature?

@gbas76 Год назад

@@HenryMPittman we place the wrapped brisket in a good quality cooler to maintain the internal temperature for longer as it rests.

@TheMichaelAcuna Год назад

Love your outdoor kitchen and your passion For bbq

@ff8123 8 месяцев назад

Used this method on a Prime grade brisket. I don't understand what went wrong, but my flat was too dry to enjoy. My bark didn't form after 6 hours, so I did give it some additional time before wrapping to fix the bark. But then after 10 hours in the steam bath only the point was moist. I just don't understand what I'm doing wrong. I've never made a good brisket and thought this recipe would help.

@klik23 Год назад

I saw this video today and decided to try this method today. I will find out the results when the brisket is ready at 6am. I do like your smoker. Best design around so far. I wish they sold it in the states.

@RPIdemon Год назад

Verdict??

@robertp457 Год назад

And???????????????????

@joeriley6942 Год назад

brother please

@klik23 Год назад

The brisket came out awesome. Was almost a set it and forget it type of deal. The texture was a bit different from the normal cooks. Maybe it was the last minute choice between the only 2 brisket the market had at the time. All in all, it was very juicy. I enjoyed it as well as my wife, kids, mother and my buddy and his kids. I cut it open as soon as I pulled it off the smoker and it still retained all its juices.

@jaydthamexican1 Год назад

here in the usa they do put that tallow in jars and sell it. lol.. good video....

@bpri9880 Год назад

Brisket smoker here (I live in Texas) let that salt dry brine for a bit 6-8 hrs or over night before smoking. The salt will soak into the meat and allow for it to have some depth to the taste.

@stegaus509 Год назад

I purchased a cheap brisket at Winco just to test this method. Did this on my Masterbuilt gravity 1050. 245 degrees for 4 hours, 285 for 2.5 hours and wrapped it in parchment paper ( I'm out of pink paper!) and put it in a dish with some water, covered with foil and in the oven at 150 for 12 hours. Ate it for lunch today and it was the best brisket I have ever done. Do it.

@aeafisme23 Год назад

Everytime I steam the meat the bark falls off... Everytime I just wrap light and let rest the bark is amazing and meat is super tender. I'm always afraid to spend two days just to find out my bark is wasted!

@stavros5540 Год назад

the final 10 hours at 150 does not steam anything. water steams at 212 degrees. You can see in the end the pan that had all the juice in it, it was fat and literally all the water that you poured in at the beginning. None of the water evaporated. Your brisket didn't render enough because there was not enough heat. How do you get a brisket up to finishing temperature if the finishing temp isnt above the ambient temp? It's interesting, but it needs to be tweaked. Plus you used australian wagyu. You could have done that brisket hot and fast in 1/3 the time and it would of been better.

@speedboy6776 7 месяцев назад

I don't have any unit that I could rest a brisket in at 150 degrees. Do you think cooking the brisket to 170, then transferring it to my 170 degree oven for maybe 8 hours or less would overcook it?

@molliesdad4702 Год назад

looks delicious for sure. Considering trying a flat using this method. I figure with a bit of adjustment I can get the job done.

@chrisharper5564 Год назад

What was your Meater Probe Temp? Before you wrapped it?

@baddguy76 Год назад

The difference I see is no smoke ring, which is odd being it was done in a smoker. And viewers need to keep in mind, this is a wagyu brisket. Cost is probably around twice of a choice brisket.

@HVACRTECH-83 Год назад

Try about 10 times the cost

@baddguy76 Год назад

@@HVACRTECH-83 really? I never looked into it bc I'd never buy it lol

@davidwellbrock395 Год назад

Smoke ring is not there because the brisket is heated with electric heat. A “smoke” ring is nothing more than carbon monoxide. It’s not the smoke itself making it change color. Sorry to burst your bubble.

@NikoBellaKhouf2 Год назад

@@davidwellbrock395 I've gotten smoke rings with an electric smoker. They were very thin smoke rings compared to the ones you get from an offset, but still they were there.

@keiths.1423 Год назад

Food scientists at Texas A&M have proven conclusively that smoke rings mean nothing regarding quality or quantity of smoke in a brisket. This is just another of the barbecue myths.

@jimpalmer4061 Год назад

What was the final internal temp? Wondering if the extra pull was just from a few degrees under. Looked really well rendered though.

@jaredfaucett2103 10 месяцев назад

My req TEC rt700 won't get lower than 180f. So on the last step would I just shorten the cooking time from 10hrs to say 8hrs. Some advice would be helpful.

@btlarsen Год назад

You made me hungry for brisket

@toranas1500 16 дней назад

Smoke trails also usually uses an offset smoker, which has a high convective heat, so it's going to cook much differently than the electric wood chip smoker.

@dudeCastro Год назад

Howdy. Looks delicious friend!! Traditionally, we use a binder in Texas, e.g. mustard, oil or maybe Worcestershire sauce before putting on Salt, Pepper, Garlic.

@shekharmoona544 Год назад

My steak seasoning recipe is onion, garlic, thyme, black pepper, dried Red pepper flakes, 6 all spice berries, crushed black mustard, parsley and sea salt. I know the all spice sounds like a killer because of it's astringent taste. This is actually a well balanced seasoning blend.

@mamixon100 Год назад

Used it on Brisket?

@Behindthejab Год назад

You misspelled salt and pepper.

@martinflores7354 Год назад

Mad scientist bbq

@PITMASTERX Год назад

Definitely overseas

@chrisw6525 Год назад

This is interesting because I was thinking about doing a brisket similarly but instead a 4-10-2 really. 4 hours of smoking, 10-12 hours of sous vide, and 2 hours of high heat to give the bark a little bit of a crust.

@jamesgray143 Год назад

That is a good way.

@glassmaster907 Год назад

Thanks so much for sharing this method I think I’ll go to Costco and buy a Brisket and try this method out!!!!

@mvela1235 Год назад

I'm from Texas and I worked for a man that cooked BBQ and I have never eaten a brisket with that much pepper ever

@mayordoctor3961 Год назад

came to say the same thing lol

@bradley-concrete Год назад

gave it a thumbs down so many wrongs lol. adding water and putting foil over a paper wrapped brisket WTF....... no smoke ring also. that smoker is junk

@mayordoctor3961 Год назад

@@bradley-concrete facts, homie made a braised pepper brisket lol

@probuiltatv5271 Год назад

Dropped the ball on this one for sure, no smoke ring, way too much pepper, looked nasty tbh

@roklife23 Год назад

I'm glad I'm not the only one who felt this way. Who boils brisket for 10 hours??? Straight up bonkers

@jfreakinl4719 Год назад

I smoke mine at 270 for 6-8 hours and rest in the oven wrapped in tallow or another fat for 10-12 hours at 170. Always comes out juicy and perfect. Jussayin. There is no perfect "method" to this, just do what works.

@Aaron.Davis56 Год назад

I agree with you, no perfect method. How many people cook with wagu? The smoker, meat, heat source, ambient, etc. factor in so much. Also, everybody's taste buds are different ... lol

@ignoranceisnotatrend4669 Год назад

Jfreakinl, does it still taste smoked or does it have more of a oven roast taste? Please comment back and let me know. 👌🏾👌🏾👌🏾

@jfreakinl4719 Год назад

@@ignoranceisnotatrend4669 it tastes like well smoked brisket. Now, the pellets you use make all the difference as well. Ive even done 160-180 for 4 hours with a smoke tube amd then bump it up slowly and "boat" or wrap with smoked tallow to push past stalls, and then rest in my oven on 170 for 10 hours. And it turns out great. Try what works best for you. If you want to experiment, buy prime Chuck roasts from Costco and treat them like briskets. They taste FANTASTIC, that way.

@rbnice1 Год назад

I love smoke trails! I just did one that I did texas style(pepper, salt, lawrys) smoked with no wrap to 190F then wrapped in a warmer at 160F for 12 - 24 hours. I dont have a warmer so I put it in my sous vide. Worked great! Will prob only go to 180 or so nect time tho.

@rbnice1 Год назад

Ohh and I preseasoned the day before I rubbed with a very light coating of msg. :P

@PITMASTERX Год назад

🤩🤩🤩

@alihilly1 Год назад

What temp did you smoke at?

@rbnice1 Год назад

@@alihilly1 230f - 275f. My smoker seems to still have a lot of swings, but it doesnt seem to really effect the final product.

@alihilly1 Год назад

@@rbnice1 I have a Kamado joe like this which is pretty much set and forget. My issue is I can do the 150* hold in my oven (warmer function) but debating the sous vide method. Did you think it was good? Or too juicy/wet?

@iknowyounot88 Год назад

That's the same alarm I use for my smoker. My favorite alarm. 🤤

@whodat9198 Год назад

Yeah no. It's obviously too stiff from the high heat stage. That's why it looks very light grey and dense and can't pass the flop test. I'm sure the flavor is fine, but the texture is clearly off. That's a 6-7/10.

@FiddleSticks800 Год назад

Amen! Low and slow baby. No need for a high heat phase. Among other things, I like a nice smoke ring.

@ssmutnik625 Год назад

I smoke my brisket Hot and Fast and it turns out perfect every time. No need to smoke it 18 hours when I can finish it in 9.

@whodat9198 Год назад

@@ssmutnik625 perfect for you maybe…

@matthewenerson2095 Год назад

Didn't break down the collagen with enough heat. That's why it pulled hard. No doubt probably delicious but a little hotter next time.

@jptheteck Год назад

I agree 100% I wasn’t sure I wanted to comment because I didn’t wanna sound like I was being negative but towards the end of the video when they showed the other guy taking a bite of what looked to be the flat it looked at like it had a good amount of tug. There was also a slight bit of pull when the cook ate his brisket as well. That said I did enjoy the video and really enjoyed the channel. I’m sure taste wise to brisket was absolutely delicious. 👍

@webmoss Год назад

It’s wagyu. Collegen shouldn’t take much effort to render

@jonesy2759 Год назад

Are there any similar smoker in australia where you can turn off the smoke? If not I might have to do an dry oven :(

@freekwillems4642 Год назад

If you let the brisket steam at a low temperature before 10 o'clock overnight, it will be ready very early the next day compared to a normal time for dinner in the evening? For example, can you also let the brisket continue to steam for 18 hours?

@bayareadoghouse Год назад

Don’t put it on a medal tray, that tray will get hot and overcook the bottom of the brisket. Adding water washes the bark off. Just put it on a rack

@keiths.1423 Год назад

The metal tray can only get as hot as the brisket laying on it. It won't "cook" the brisket any further. And in fact, since metal will conduct heat away from the brisket faster than air, the brisket just might cool off quicer sitting on the tray. But, you are correct about trying to protect the bark. Liquids are the enemy, and putting the brisket on the metal tray will allow juices to collect on the bottom of the brisket, softening and damaging the bark.

@helzapoppin9810 Год назад

Nope. Almost no smoke ring. That's because you're steaming it, not smoking it.

@keiths.1423 Год назад

Wrong. Food scientists at Texas A&M have proven conclusively that smoke rings mean nothing regarding quality or quantity of smoke in a brisket. This is just another of the barbecue myths. But I agree, this guy's brisket was badly undercooked.

@daviddyer7899 Год назад

“Up next, how to microwave your brisket for the best bbq ever!”

@benbearkiller Год назад

Lol the wagu saved him just think of that was choice 😅

@ggamer7830 8 месяцев назад

Made my first brisket yday. My wife doesn’t like black pepper. Can I get bark a different way?

@ff8123 8 месяцев назад

I just ruined a brisket with this method, but I will say I got a good smoke ring.

@bobmarley2467 Год назад

My dad does his brisket at 225 until it gets to 170-180 then wraps it with paper and turns the temp up to 275 and cooks to 200 and pulls it. He then wraps it in towel and puts in a cooler. The cooler I pretty much perfect for the brisket, it’s a longer shorter cooler that he drilled a small hole In the top of to check temp, he’ll slice it once it gets to 150 and it’s like butter.