The BIGGEST Brisket Mistake and How to Fix It | Mad Scientist BBQ

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In this video I break down what I believe to be the biggest mistake backyard barbecuers make when cooking a brisket. I also tell you how to fix it.
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22 апр 2021

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Комментарии : 744

@sooocheesy 3 года назад

Pro tip - Many modern ovens won't let you set 150F, but they DO have a temperature calibration that will allow you to trick it to hold at 150F. Just set it to the lowest setting - say 200F - and then do the calibration (google instructions for your model) and tell it the actual temp is 250F when it's set to 200F. It will lower the temp by 50 degrees so when you set it to 200F, it will stay at 150F. Just remember to set it back to normal when you're done, or remember you tweaked it and change your cook temp accordingly when you're not using it as a warmer.

@ryanbramich6951 3 года назад

I am just wondering if there is any difference in resting at 150 vs 170. I have heard rumors Franklin rests his at 150 but 170 is still well below the 200+ degree temp the brisket has already been cooked to

@jeans3490 3 года назад

@@ryanbramich6951 170 will overcook it. Been there. 150 is the way to go.

@2005Pilot 3 года назад

Saw a utube video of a guy that did this recently! He was a genius to come up with this!

@Byron4343 3 года назад

Is there a such thing as over resting?

@IliaCheishvili 3 года назад

A lot of ovens give you a 25 degree handicap when convection baking, so you can put the finished product in there at 170 and in reality it’ll hold it at 145. This is how you can smoke different cuts days ahead of time and serve them all together like the pro shops do.

@Colorado4x4 3 года назад

I usually let my briskets rest either on the couch or in my bed, wherever they are the most comfortable after a long day in the smoker

@noahwoods9916 3 года назад

I prefer my lazy boy recliner next to the dog

@brad4527 3 года назад

I prefer between my wife and I lol. Good tip Jer. I like the oven technique . Onto the next cook brother

@elizabethmcheffey8699 3 года назад

Same usually we smoke a cigarette after together

@SKID187 3 года назад

I tuck mine into bed and read it Green Eggs and Ham. Then sing it a lullaby until it goes nappy nap 😴

@kellypatterson8506 3 года назад

@@noahwoods9916 lol, what brisket.

@guilhermanacas 3 года назад

We need a resting experiment!!! Cooler vs Oven vs Cambro vs Holding oven vs Cooler with hot water and towels

@beesona 3 года назад

Great idea. Experiments are the kind of thing I'd like to see from a channel with the word SCIENTIST in the name. Where's the science, my dude?

@SimRacingVeteran 2 года назад

So you do the experiment and tell us how it went. 🤙

@PJ-mb3ue 2 года назад

Yes

@ChudsBbq 3 года назад

The long rest is key! Im always stressing that in my vids. its the true low and slow part of bbq. also pro tip if using a cooler,, flush it with boiling water first so its hot like a warmer as soon as the brisket goes in, easily have an overnight rest out of the danger zone.

@GrizzAxxemann 3 года назад

CHUD-MAN SPEAKS!

@robertchism4752 2 года назад

Great tip!!! Thanks!

@elijahfuller9693 2 года назад

I'm trying your sous vide rest method this weekend. Im unsure on whether I will make a foil boat or not, I was thinking I will just see how the meat looks when around 180 and decide then.

@davidk7904 Год назад

@@elijahfuller9693 how did the sous vide come out?

@elijahfuller9693 Год назад

@@davidk7904 tried it two ways sous vide before and then smoke and smoke then sous vide as Bradley did. Sous vide before and then smoke turned out better for us. When sous vide, I used sous vide for 24 hours and the only smoked for about 3 hours . I ended up not using any foil.

@RicardoZ590 3 года назад

Love this content! Thanks for your time to put this together and helping the bbq world!

@vettecurley 2 года назад

So, I have checked out many many videos of how to cook a great brisket and your videos are always the only ones that make sense and really work. Plus, I now have an understanding of the whole process. I'm not the pro you are but I keep working on it. Now, I don't waste my time with other "pros" that seem to screw up. I'm sticking straight with you. Thanks for All the great education your giving.

@noshurviverse8388 3 года назад

Worst thing is when you're running behind schedule with guests and feel bad by insisting on getting at least a half-hour rest.

@RadDadisRad 3 года назад

I always make sure my pulling time comes around at least 8 hours before serving time. Sometimes that’s at midnight.

@noshurviverse8388 3 года назад

@@RadDadisRad Yeah, this was when I was pretty much brand new.

@Mike_Hoellwarth 3 года назад

Been there. 🤦‍♂️

@josephflanagan2527 3 года назад

This should be a meme lol

@punjab1captain 3 года назад

@@RadDadisRad where do you store it for 8 hours?

@grussem 3 года назад

I'm glad you made this video, I always tell people that resting big pieces of meat like this is the most important step, and likely the most commonly skipped as well. Keep up the great videos and thanks for sharing your tips!

@ImArmed06 3 года назад

I’ve needed this video to come out. As a entrepreneur minded person, I’ve been wanting to start a BBQ food truck/trailer. I heard Chuds BBQ mention letting it rest in a warmer overnight for their restaurant but have never seen a video explain it. Thank you!

@anthonybee3552 3 года назад

It’s crazy how I stumbled upon your video by accident!...and now I’m learning a lot even down to the science of wood. I enjoy this thanks man! Shout Out from New Mexico!

@1ronhall 3 года назад

Thanks for another outstanding bbq tip, Jeremy!! Much appreciated!!

@S550STANG 3 года назад

I've only cooked one brisket since I got my smoker and just from following what you show it turned out amazing! Definitely my no.1 channel to come to for smoking tips. Thank you 🍻🇨🇦

@jafgators 3 года назад

I literally spent last weekend researching the best way to keep my brisket warm for a long rest and this video comes out the next week! You've been killing it lately with some of these pro tips that have helped my brisket quality immensely.

@jamesPerez1980 3 года назад

Same here! I was JUST looking into the best way to rest a brisket and for how long. And then this vid comes out. I’m cooking one next week for some friends that are coming from out of town.

@daveschroeter 3 года назад

2:19 Best ad ever. That sound makes me want your Thermopen, apron and mic all at once.

@halpwr 3 года назад

The sound of him slipping the pen back into his apron. Such ASMR 🤤

@DerbyBandit 2 года назад

Definitely gonna look this up now 🤣

@Cray2TheZ 6 месяцев назад

This is why I love barbecuing so much! You never stop learning! Thank you!

@SmokeTrailsBBQ 3 года назад

Why don't ovens go down to 150!? It's Big Oven trying to prevent us from cooking like restaurants if you ask me.

@moonclip8646 3 года назад

Hahahahahaha!!!

@cmlapaz 3 года назад

Someone commented that he left it in his oven for 5 hours are 170 and it turned out great...

@jeremycox1982 3 года назад

Depending on your oven you can recalibrate the temp down 20 degrees to get to 150

@2005Pilot 3 года назад

Roflmao!!! Good one!!

@robertprichard1171 2 года назад

I recalibrated my oven down 20 degrees. Works great

@anthonynoland2593 3 года назад

Love your videos i used to use a pit barell cooker for 2 years till i started watching your videos and realised that all i was doing was smoldering my fire and cooking with bad smoke i went out and bought a oklahoma joe highland offset and learned how to have a clean fire thanks to your other videos on fire management did a 14lb brisket and wat huge difference between the pit barell and the offset thank you for showing me how to develop better bbq

@brian48williams 3 года назад

Fellow Kentucky boy with the greatest tips, thank you so much.

@michaelhutchings338 3 года назад

This is a phenomenal tip. I made the mistake of cooker to cooler and it over cooked by a hair. Thanks for another great video.

@ronlabelle4200 3 года назад

Love your tips on cooking, helping me a lot. Thanks please keep it going 👍.

@SmokingDadBBQ 3 года назад

100% agree with you on the magic of the long rest.

@davelyons2601 2 года назад

Great video..my last brisket, as soon as it hit 200 I pulled it and put it in a cooler and covered with towels..four hours later it was pure mush or pot roast. I didn’t know when I put the brisket in the cooler and covered, it would continue to cook. It makes perfect sense to let it cool at room temperature and then put in a cooler if need be.

@familyhearingandbalancecen9777 2 года назад

Great information in such a short period. Thank you!

@WishingWellBBQ 3 года назад

I agree with you! A long rest period is key!

@D.R0550 3 года назад

Thank you for the tips! Excellent video!

@reltius2993 3 года назад

I catered a brisket for a friends’ thanksgiving one year, it cooked way faster than I had planned for, and was done 4 hours ahead of schedule, or 8 hours ahead of service. So I put in the oven at 170 for 5 hours before transferring to the cambro. Thought I had ruined it. To this day it was one of the best briskets I’ve ever made.

@kssaint6290 3 года назад

That's just it....brisket cooked faster than anticipated.....well, if you do brisket really low and slow....temps should not exceed 220-225, you'll be amazed just how well the brisket turns out. Rest it for minimum 4-5 hrs @ 150 degrees and you'll have a way superior brisket than one cooked at 250-275 and rested for 2 hrs, like the majority of the youtubers are doing.....now in all fairness, I'm guilty of this bad practice myself too, I lose patience all the time, and although the brisket turns out OK, its not the superior quality brisket cooked a a very low temperature, and rested properly...

@cmlapaz 3 года назад

Just checked my oven and it also only goes 170 at the lowest so I’m glad 170 is not too high...

@suckslip 3 года назад

@@cmlapaz check how much it fluctuates. Mine goes up 190-200 when set at 170. Also look into calibrating your oven and might be able to manipulate it down to 150-165

@cmlapaz 3 года назад

@@suckslip will do thank you!

@smokingtarheel3003 3 года назад

@@suckslip I've noticed 170 is a problem for my oven. How do you calibrate one?

@brandonboyce4180 3 года назад

A tip I got from Cosmo's channel- once you've cooled to desired resting temp, wrap it all back up in the paper, then cellphone seal the paper around the brisket . run the oven up to 200, throw the whole thing in on a cookie sheet. TURN THE OVEN OFF AS SOON AS it hits 200. I usually rest it that way for 4-6 hours. Love the results. Sealing it in the juices helps moisturize the flat and continue to render. My flats have rivaled the points using this method

@jonandrews6299 3 года назад

Thank you so much for this information, this will help me immensely.

@TexasBBQGuy 3 года назад

One of my buddies used to work for Franklins, he said they would rest 12 hrs in a proofer @ 150 before serving. At my place we didn’t have a proofer, so we dropped pit temp on the 500 to 145-150 and held them for 6 hrs before serving. Absolutely beautiful every time.

@TexasBBQGuy 2 года назад

@@mikegwin2924 pulled them until they dropped in internal to about 160ish, then put them back on.

@alvaroarana6424 Год назад

Rest them naked or still in the wrap? I want to rest mine in the oven!

@christianforster2468 3 года назад

Got my sub for this one, learned a mistake I made. Thanks for the knowledge.

@yusufstunting 3 года назад

Thank you I am in the middle of cooking this is so helpful

@thestandardbarber1708 3 года назад

So true Jeremy! I discovered that little talked about secret many years ago. I cooked 3 briskets and I fed the first one to my friends that were serious bbq connoisseurs. They didn't think it was all that great. Then about an hour later I cut up the second one for other people that showed up to my backyard barbecue. They thought it was pretty good. Then about an hour after that the latecomers showed up and I sliced the third brisket that had been renting in an improvised warmer for about 2 1/2 hours. Needless to say they were the most impressed. The only variable in all three briskets was the rest time. P.S. you and I cross paths many years ago through your cousin Brad when neither one of us were into bbq. It's really great to see what you've done with your channel. Too bad we didn't link up some while you were still in Cali. Ironically I lived in Kentucky for a spell. You made a good choice.

@devin6787 3 года назад

Literally serving 2 briskets today for a bunch of family I'm going to try this thanks so much!

@Thetugisthedrug 3 года назад

This is the video I've been waiting for. Thanks

@markennes5208 3 года назад

Another great vid! Indeed, rest is everything. I like to rest my short ribs too. I generally cook low and slow, wrap in butcher paper late, cook a bit more, rest a fair amount of time (at least an hour but as long as four hours), unwrap, slice, eat. I believe low and slow allows a shorter rest whereas hot and fast requires a much longer rest. I prefer low and slow but sometimes I mix it up during the cook to maximize the quality of the smoke - especially early in the cook. I get pretty great results I think. Thanks again!

@raytrout8272 3 года назад

Awesome thank you very helpful very good detail

@dylanholden103 2 года назад

Great information here. I always let my brisket cool at room temp to 175 and then put it in a cooler with a few towels above and below. Takes 2-3hrs to get down to 140 and then I slice and watch the magic!

@dansong.tolman2793 3 года назад

Great advice. And valid. I have never waited 12 hours, but 5 or 6 seems to help. Next one we will see. Thanks for the video, very interesting.

@jee77osu 3 года назад

Great video as always! Would pork shoulder also benefit from a 8 plus hour rest or is a couple hours fine?

@roy.h.barrett 3 года назад

Fantastic stuff... as always... great prose

@BradKane1 Год назад

You're so so so right Jeremy, A long rest is paramount in the final product... Kind of magic actually.

@joefriday950 2 года назад

Thanks for the video

@adwnpinoy 3 года назад

I enjoy your vids a lot and have been commenting with questions about resting. So thanks! I recommend you cull the comments after each vid and make a short follow up vid where you answer questions. Seems like an easy way to get great content out.

@paula.2422 3 года назад

Great intel...thanks for the excellent info 👍

@ntjames3359 2 года назад

Awesome video!

@carrierauch9312 3 года назад

Just did a cook last weekend, cooked to 203 degrees, pulled off stuck in cooler, went to bed 1 am, very important to let it cool before putting it in the cooler, didn't fall apart but dry. DRY. Perfect timing on this one, explains my mistake, thanks!

@oneofmanyte3321 3 года назад

Thank you for the video. I tell everyone that is just as critical if not more than the cook. Resting is the key!

@Mickcotton 3 года назад

Thank You So Much 😊Absolutely Amazing Tips

@HuSmokin 3 года назад

Great tips! Thank you!

@ExTrumpet 3 года назад

Great info...I've had people look at me funny when I told them I rested my brisket for 3-4 hours! Gonna have to try the longer rest!!

@claytonharmon3699 3 года назад

I was worried resting my last brisket in the oven because mine would only go as low as 170. However I was surprised to learn that because I left my meat probe in, and placed the pit probe on the oven rack, I was able to monitor the temps. The graph on my flame boss app was a perfect up and down wave of 175-145. Electric ovens don’t maintain a perfect temp on that low of a setting they must bump on and off. The interesting part was the meat temp slowly fell from 170 to 155 over the 6 ours in the oven. Came out great

@777Revolutionary 3 года назад

This is not talked about enough and it’s a very crucial step. Thank you sir

@Letsroll000 2 года назад

Great channel by the way, my go to for briskets!

@kirkwolak6735 2 года назад

I am new to the channel, I smoke a lot of ribs, just learning to do brisket (after sous vide), and this was one of the most helpful videos. I will put it to the test within the next week. Actually I am testing on a pot roast (sous vide) then smoke it's cooking today, will rest/cool before smoking, then will rest it a while after smoking. It makes sense that it will re-absorb some of the moisture...

@darrena.247 2 года назад

Great information. Thank you. I am smoking one right now. First time in quite a while. I had forgotten all about the rest time.

@HelloMyNamesBlake 3 года назад

Thanks for sharing this knowledge. Would love to see you do an in-depth video that tests different rest times and methods and compares the results

@2005Pilot 3 года назад

Including if resting Fat Side Up or Down

@justinhess3189 2 года назад

I ordered my thermapen mk4 because of you and I love it! Worth the money

@DoomiePookie 2 года назад

Same! I love sticking it up my ass and reading the temps.

@bigo7574 3 года назад

Have you tried putting your seasonings through a coffee maker and use for the spray? It seems to come out with more flavor. Please try a comparison video and give your thoughts and opinions. Keep up all the great work.

@yoadlustig5124 3 года назад

You ave your videos are awesome man but your added value in my opinion is the science part of what you do. To me the 'why does resting help' was the crucial part in my expectation.

@ItsBigMick 3 года назад

You are the man!

@ProvoDrive 2 года назад

New subscriber ready for some new tricks. Thank you

@shanefairchild5114 3 года назад

I’m a long rester too... always have been from day one. However the tip of letting it cool to around 180F, I did not know that!! Thanks for the tip, I’ll surely try that next time!

@wmrrock 3 года назад

Great video - Thank You.

@JasonSmith-je6dc 3 года назад

Hi Jeremy. Quick question for you. I’ve just found your channel (great content btw!) and was wondering where I can find the leather apron like you have. I looked through your videos and couldn’t find any information on them. Thanks for any information you can give me! Thanks!!!

@user-sw7qi1ls3p 6 месяцев назад

First I wanted to thank you for your amazing videos! You have helped me so much with your vast knowledge. I wanted to ask you about probing the brisket for temperature. Can you probe too many times? I see juice running out every time I probe and I'm worried that I'm loosing all that moisture. How often should I probe during cooking, how often during the cool down and how often during the rest, especially a 12 plus hour rest? Lastly, when using a probe that stays in the brisket during the cook, I'm unsure of the proper depth and placement of the probe. I have noticed a 10 plus degree difference between my leave in thermo and my instant read thermo? Thanks in advance!

@keys989 3 года назад

Great tips

@djamz4479 2 года назад

Making one now. Yeah!

@paulg7226 3 года назад

Great tips for resting brisket

@camoscio4551 3 года назад

Very very nice. I'll go with the oven rest at ~150 F. Anyway, do I have to rest the brisket still wrapped in the butcher paper? Or should I use towels to wrap it?

@BBGrillShack 3 года назад

Great share! 100% agree!

@seven0f9 3 года назад

150F is a great temp to set your warmer or oven if it will go that low. Gotta keep the meat that temp for safety. Temperature danger zone is between 40F and 140F. Awesome video Jeremy!

@Jerret450 3 года назад

I started my barbecue journey with an electric smoker and have since purchased multiple wood fired grills/smokers. The electric hardly gets used anymore but it still serves a great purpose. Now, I’m able to pull the meat off of the Brazos (usually) and use my electric smoker as a warming oven for resting. It has a temperature range of 100°-275° and a water pan, which makes it perfect to dial it in exactly where I want (normally 150° for resting).

@donscott6431 3 года назад

Thank you so much for the “rest” info. I work at a (what?) GREEK restaurant, which has an OLD smoker, out back. NOW! I live in Tennessee (we LUV us some smoked foods), and I’ve been smoking various meats on it. Because it has warped more times than the USS ENTERPRISE from Star-Trek, I’ve had to be innovative. The info in this episode will help the finished product to achieve the taste profile that I’m looking for, to both enhance Greek dishes ( in Nashville ), and make the owners believe in what I am doing. Thanks, again, from one serious cook to another

@Bigplane1 3 года назад

I find the best way to rest Brisket or even a Pork Butt is to boil a large pot of water, pour it in your cooler, close the lid and leave the water in there for 20 minutes. Dump out the water. Take your meat, wrapped in foil, and wrap it in a large towel and put it in the cooler. close the lid. It will stay warm for hours. The first time I did this was with a Pork Butt and 5 hours later it was still too hot to pull apart with my bare hands. I had to put gloves on.

@RustyBarnacle 3 года назад

I do exactly this. Game changer.

@rjwintl 3 года назад

Great idea !!!

@TheGRUMPSY 3 года назад

I've rested for 4 plus hours before but didn't wait for the brisket to cool down first. I'll give it a shot. Thanks

@chuckarock2001 3 года назад

Thanks Jeremy. Regards from Australia 🤓🇦🇺🇺🇸

@Solo_01 2 года назад

Jeremy, where do you take measurements from for knowing when to pull the brisket off the grill, from the flat or the point?

@infowarrior7576 3 года назад

I finally managed my time the last time I smoked a brisket and was able to rest it for around 4hrs. Best I’ve ever done.

@nathanlawing1185 3 года назад

Great video! Do long rest times (6h+) benefit pork butts?

@keithmaxon9510 3 года назад

Best video yet. Monitoring and warning, while obvious, never occurred to me :)

@topflight250 3 года назад

Have you done a video showing the difference between rest times and final results? (like putting the "science" behind it with an experiment)

@scandinavianserialki 3 года назад

this would be a really good video

@topflight250 3 года назад

@@scandinavianserialki agreed

@underbossross7704 3 года назад

Make this happen!

@xTeRRaSnipin 3 года назад

I second this, would be crazy to see how much difference it makes!

@Zalakat 3 года назад

Upvoted

@jrruss453 3 года назад

The timing of this is amazing!! I just pulled my brisket to serve at lunch time tomorrow! Put it directly into the cooler. just pulled it out of the cooler to let it cool! I'm telling you, I literally just pulled it and pressed play!

@2005Pilot 3 года назад

How did it come out?

@Chuchinmex30 3 года назад

You didn’t let it come down to 180 like he just said in the video? You put it directly at 205 internal temp? It probably came out overcooked

@TheRaptor700Rider 3 года назад

@@Chuchinmex30 Do ya'll even read? He said he pulled it back out of the cooler to let it cool down to 180.

@jrruss453 3 года назад

@@2005Pilot it came out amazing! Had to put it in a warming oven to keep it to temp before the guests arrived but even after that... it was the best brisket I’ve made so far!

@rondetorres3842 Год назад

When I smoke anything it's mostly for me and maybe someone else. I'd really like to server a quality smoke meat the next day for family, friends, neighbors. I'll I've it try! Thanks for posting!

@RVBob 3 года назад

My first ever brisket is on my smoker right now. I've watched everything I could find and read volumes on it too. 5 hours in right now and it is still doing great! I'm spraying every 30-45 minutes.

@jamesPerez1980 3 года назад

noice! Wish I was cooking one right now too! enjoy it manana bro.

@Jack-qk7tq 3 года назад

good luck!

@TG-qr4jr 3 года назад

I’m about to start my first one too (been smoking for years, but a brisket was always too much meat for me and my gf. Now I’m aware of sous vide reheating and leftover meat is most welcome. Haha ). Good luck!

@MorbinTime420lol 3 года назад

Welcome to the big leagues. You’ll never forget your first brisket cook

@michaelrayrobison 3 года назад

Good luck! My first brisket was a disaster, mainly because of bad fire management, so don’t beat yourself up if it’s not perfect.

@matthewjin7555 3 года назад

You rock mate. It's like you're psychic. You put out a video on exactly what I'm about to put in my smoker within 12-24 hours with alarming accuracy. Maybe this evening when the whole crew is bugging me and laying ears back I'll show them this and be like, "Boom ya heathens! Now let the magic happen." It's really hard though, letting it rest properly. Everyone has been smelling it all freakin' day and there's been nibblin' for 'quality control' and you're worn out because you've been doing 15 other things during all those hours and so hungry you could gnaw your own paw off. It's 6:30 AM for me and I'll be fighting the crowd by 3 PM to give this beast all the rest it needs. Love your show mate!

@abob2457 3 года назад

Good stuff

@YohanNaz 2 года назад

Truly enjoy your videos because I've learned so much, thank you! Trimmed a prime brisket to around 10lbs and smoked on a Pit Boss pellet smoker with a couple mods using comp blend pellets. Started the cook at 1pm Saturday for dinner on Sunday. This is my 1st attempt at a brisket following all the notes I've taken from watching Mad Scientist BBQ's videos. My cook ended earlier than expected at only 11hrs. Put on counter to rest and went into a cooler at 180 degrees then I went to bed. Been holding the brisket in the oven between 145-160 until we eat. Took it out at the 12hrs resting time to wrap in foil for the remainder of the rest. This might end up resting for 16+ hrs so I'll report back on how it turned out.

@YohanNaz 2 года назад

Mistakes were made so my results were just okay. Ultimately, I believe my biggest mistake was using the oven @170 degrees to keep the brisket145-160 during the last part of the rest. It looked just like the pro's, had a nice bark and tasted amazing but was way over cooked for my taste. I need a better cooler for the rest and need to plan a little better. Thanks again for all the great advice Jeremy. EDIT: Maybe wrapping in foil during the rest wasn't the brightest idea!

@Bill-N-Carolina 3 года назад

Great info for the avid backyard cooker. Would this apply to Pork Butt as well or any other large cuts of meat?

@Letsroll000 2 года назад

Ive always followed your tips on Briskets, have made several and Ive not had bad one yet surprisingly, not being a seasoned brisket connoisseur. Ive made them on both a charcoal egg smoker and I tried one on a pellet grill. Have you done these on a pellet smoker or any thoughts tips? I think the charcoal smoker produces better results but still somewhat new to this pellet grill. My go to is charcoal, never used a stick burner.

@captainnibby 3 года назад

Usually do mine for 10-12 hours, cut the heat and leave wrapped for about 1.5 hours, and it turns out great. I don't usually make a very large brisket though... if I did I would definitely do it like you do.

@Mike_Hoellwarth 3 года назад

Another great video, Jeremy. One thing I'd suggest about letting it rest in an oven is to confirm with a probe that the temp is actually what the oven says it is. Mine seems to stay 20-30 degrees higher than what it's set to.

@scandinavianserialki 3 года назад

totally agree with this. I rent my apartment and we recently had to get our landlords get us a new oven and it's a really cheap one that doesn't go to the temp it says it is on the dial (it's not even digital it doesn't even have a clock on it!)

@Rob-df6py 3 года назад

Definitely second this. Mine is routinely 15-20* too high. End up putting an ambient probe in and cycling on and off to keep 165-175 or so

@TheBiggsmalone 2 года назад

When your cooling it down initially before resting do you keep it wrapped? Or unwrapped let it cool down to 180 then rewrap again? Thanks man!... love the channel

@hookedonbarbecue 3 года назад

Good work Jeremy. Can you do a video on the brisket stall, and how to deal with it?

@budman4224 3 года назад

I've been watching a lot of BBQ videos lately to improve my smoking skills and its a natural part of cooking a brisket. Some cooks practice patience and let the meat move through this stage on its own and keep it sprayed to prevent drying. But if you want to move through it faster wrap it with butcher paper or aluminum foil

@mikehathaway2842 3 года назад

Just did my first brisket in my first smoker (electric) mistakes where made and now I can't wait to do another. Start even more in advance for a longer smoke. One nice thing is, I can pull out the brisket, wrap it in paper and put it back in without chips at 150 for as long as is needed to rest.

@BobsSmokinSundays 2 года назад

I always have gone from smoker to towel wrapped in a cooler for at least 4 hours... I will have to try resting down to 180, then popping it in the cooler. Thanks for the tip!

@maxwarrick4949 3 года назад

I didn't know about letting it cool at room temperature before placing it in the cooler, will try it next time I cook!

@RadDadisRad 3 года назад

Only to stop the meat from crossing over and over cooking like a stew meat.

@calebeecher8451 3 года назад

Another tip. Before that room temp rest. Unwrap and vent off some heat. Just for a few minutes

@camerong5349 3 года назад

Did this last time for the first time and the bark got mushy, wasn't sure why till just now.

@cmlapaz 3 года назад

@@camerong5349 sorry, can you clarify what you did?

@camerong5349 3 года назад

@@cmlapaz sure, I put wrapped brisket, straight off the grill into a small cooler. Usually don't do this method because I didn't realize I had a cooler, lol. Anyways I let it sit for about 1-2 hours there. Removing it, I found the bark to be mushy (if that makes sence). Only other difference was I didn't put mustard on before the seasoning. So that could have something to do with it also.

@jeremyhays9433 3 года назад

@Jeremy can you make a video on when to wait and when to pull a brisket or other meats. The other day I cooked a flat that was given to me. Wrapped around 168 with butcher paper. It climbed all the way to 206 and was still super tight. Nervous I was going to ruin it I pulled it before it had thay butter like feel. It was on a RecTec so I know it was not a temp issue. Can you please share your thoughts and experience on this?

@ebrown126 3 года назад

This method is mentioned in Franklin’s books. Day of the Restaurant section he mentions pulling briskets at midnight for 11am then starting beef ribs etc. It works tremendously. I’ve been cooking briskets day before all day til 205 then pulling at night. Leaving it wrapped and set my oven to 180 until 3-4 hours a before my guests arrive then pull and leave on counter to rest.

@michaeldruce4536 3 года назад

Hi Jeremy, My last brisket I used your advice and rested for 3 hours in a cooler. Serving temp was 145 C. Was perfect. Thank you

@williamcoy1668 2 года назад

Is there a pattern for smoking a brisket like 321

@roberthoward7387 3 года назад

Muscles in the brisket at high temperature are swelling outward because of the heat(heat expands). If you cut too early all of those juices being pushed outwards by the muscles just pour out of the brisket. If you let it rest and cool the temperature dropping causes the muscles to contract back and the juices go back into the meat making a more moist and tender brisket. Great video Jeremy!