The Brisket Secret Nobody Talks About | Mad Scientist BBQ

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7 июн 2024

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Комментарии : 756

@Christian-gr4ue 2 года назад

I wonder… is there ever going to be a way to replicate this on a Traeger/Pellet Smoker? Might have to get creative, but I wonder if it could be done… thoughts?

@MadScientistBBQ 2 года назад

It’s possible but could also create a fire that ruins your cool. Maybe you could soak some of the pellets in a smoke tube with rendered fat? Edit: based on a recent report, I advise not trying the pellet tube with fat. Could go up like a candle. Let me think about the best way to try to incorporate this with pellet smokers and I will do an update.

@Justinjale 2 года назад

@@MadScientistBBQ im trying this, mixing minced fat into my smoke tube, or maybe placing some fat on top of the tube

@brettsbbq2567 2 года назад

I haven’t ever added directly to the fire but I usually put my trimmings in a bread pan next to my water pan. I’ve heard the reverse flows sear the fat on the baffle plate and that gives it great flavor so I’m sure this does too!

@abltbennett928 2 года назад

@@MadScientistBBQ Thanks for the suggestion to use the pellet smoke tube (seems others agree too). Seems the safest way given the mechanics of a smoker. Can't wait to try!

@brad4527 2 года назад

@@Justinjale Hi Jeremy, you have me thinking that I could use this idea and use James from smoking Dad BBQ idea, he put wood chips in the ash tray and I'm thinking I could put fat chunks or thin fat strips on the chips and use that spin. Also use this awesome tip on more proteins if it works. Thank you for educating me tonight while watching BBQ Chopped 😆🤣 . Brad. NJ

@tbonesied 2 года назад

If you watch Jonny White of goldees bbq he has some videos where he just piles a bunch a tallow in the bottom when starting the fire. Chud also has a video about it

@danielhunget5224 2 года назад

Minute 2:42... Taking in the Kentucky outdoors, smoking a brisket, chopping wood, enjoying a cigar. Great life! Only thing you're missing is a double of Old Forester 1920.

@clnorris82 2 года назад

Texan here, born and raised, and the evolution of brisket over the last 10 years has really been something. From simple salt, pepper, and smoke for 100+ years to now insane amounts of steps and "newly discovered secrets" is really something to behold. LOL. Good meat, plus a good trim, plus salt and pepper, plus clean smoke, plus a quality cooker equals great food. Simple as that. Love your channel and the content you put out.

@MadScientistBBQ 2 года назад

I agree with you that the process can become too complicated. The basics done right are always gonna be good

@colinbrash 2 года назад

100million%

@Viacus 2 года назад

I really think a lot of this has been done fore years and years, but with social media the ease of shared information always makes things seem “new”.

@colinbrash 2 года назад

@@Viacus I do think a lot of innovation has happened around how to do this stuff most effectively. It’s why I love this channel. But yeah, In the end we are figuring out how to do something others have already done.

@clnorris82 2 года назад

@@colinbrash I agree but I could also say the real secret is soaking fat trimmings in liquified wagyu smoked beef tallow that was smoked with post oak on an A5 Wagyu brisket cook that was spritzed with champagne and slow smoked with Blanton’s soaked wood chunks.

@toddp822 2 года назад

In before Harry Soo comes out with a five part series on this... that I'm going to watch because I'm addicted to smoked meat YT, of course.

@Theeightmilebend 2 года назад

Look at my comment I just posted before I scrolled down ! lmao

@jw4295 2 года назад

Lol. He sure will

@scottyh007 2 года назад

Jirby touched on this in his video a few months ago, Goldees well and truly now on the Map.

@severoon 2 года назад

If you read the BBQ & grilling sections of Modernist Cuisine-which you totally should, it's right up your alley-it explains that grill flavor comes from fats hydrolizing and vaporizing when they hit the coals.

@MadScientistBBQ 2 года назад

Makes sense!

@Lilitha11 2 года назад

That makes it sounds like you can get even better results, if you don't just throw a chunk of fat in the fire but let it drip in instead.

@fr201 2 года назад

@@MadScientistBBQ same for the baffle plate on a reverse flow. You should give them a long reconsideration… fat dripping onto screaming hot steel.

@ericd.4460 2 года назад

@@Lilitha11 Look at the Pit Barrel Cooker that he mentioned, that is exactly what happens when you cook with it. I'm in that group on FB, and people rave about the food that they are able to turn out with nearly zero effort.

@carpdawg 2 года назад

Wonder if you could put fat on the firebox grate in your Brazos to try this idea out...

@OmegaSpecter87 2 года назад

This is the beauty of cooking. We all learn from each other in one way or another, evolving the craft one step at a time. Thank you for sharing!

@sergiomoreno5606 2 года назад

Love your videos, thanks for all the valuable information.

@deltaecho1776 2 года назад

I genuinely appreciate all the tips and tricks you give us to help make the best backyard bbq!

@mymountainlife69 2 года назад

Add the fat in the beginning to help with color and can be used to get an extra 15 degrees in the chamber pretty quickly.

@rickf.9253 2 года назад

Just when I think you have the ultimate brisket all figured out you take it up another level! Amazing! Your logic makes perfect sense.

@rickf.9253 2 года назад

That’s why a reverse flow stick burner makes such awesome flavor, the rendering drips on the hot griddle below the racks and rises back up to add flavor to the meat. I love my Lang for that. I never use a water pan, because of how that works. I know you mentioned you have not cooked on a reverse flow but I’d like to see you do it sometime. Great video! The scientist in you never disappoints!

@joebgallagher939 2 года назад

The consistent quality of your videos is amazing. Every time I think you’ve covered every tip, trick, etc you bring something crazy cool to the table.

@TheSpeedracer555 2 года назад

Makes sense why people cook fat side down on WSM and egg units. Thanks Jeremy for the great videos!

@henryt7747 2 года назад

the fat protects the meat during the cook .. .def fat down on the ceramic covers

@geezer2tech154 2 года назад

There may be a reason that Weber calls those "flavorizer bars" on the bottom of their grills. Fats and juices drip on to them where they sizzle and are aerosolized back up on to the meat.

@fr201 2 года назад

That also happens with the baffle on a reverse flow.

@wmrrock 2 года назад

@@fr201 I have a reverse flow - I am wondering 2 things - 1. The baffle plate which you have already mentioned - probably takes care of this. 2. The smoke chamber below the baffle plate will probably get covered in an "oily" reside.

@baywest 2 года назад

Omg Yess when I heard it call "flavorizer bars" I really thought it was just a cheap gimmick name so they can pretend to compete with charcoal, but after this video I wonder if there is actually a real benefit to those bars.

@beerjet 2 года назад

I've tried everything you've put out and I haven't had any complaints. Can't wait to try this. Maybe this weekend.

@gtsbarbecueandcuisine4837 2 года назад

When Jeremy Yoder says this is the best tasting bark I’ve ever made, you have my attention. Wow

@mikecook7683 2 года назад

Love these experiments man!, thanks!

@defender1985 2 года назад

This is why me and my buddy love watching your videos. So awesome that you do this to help improve everyone's bbq. 👍🍻

@martinwayman8373 2 года назад

It’s crazy to see how far your briskets have come. Great video! Can’t wait to try this!

@luisgarfias3652 2 года назад

Thank you very much!!! You are always helping us out and taking our BBQ to the next level.

@brigiddoherty894 2 года назад

Jeremy thank you so much for all your great information!!!

@nick_805 2 года назад

Jirby's like, "hold my beer".

@AB-iv2pg 2 года назад

Hell yeah. Chuds done this too.

@nick_805 2 года назад

@@AB-iv2pg I think Jeremy credits Chud in this video but Jirby straight up dumps loads of rendered tallow on his fire. Tripped me out but seems effective.

@guilhermanacas 2 года назад

@@AB-iv2pg yeah but Jirby is only the pitmaster at the world's best BBQ spot. The Jing.

@p-ngee4215 2 года назад

THanks for the video! For a second I thought you were going to bust into a Cowboy Kent Happy Dance!

@taylorbaker5690 2 года назад

I cannot believe you actually could tell a noticeable difference. That’s crazy to me! Awesome video. PS the face you make after trying your brisket and being impressed always cracks me up.

@Administrator288 2 года назад

The video is an advertisement man. Lots of the videos he creates are just ads for his beef tallow distributor, or thermo-pen, or whatever it is. It's in his interest to lie to you so you buy SCP Wagyu Tallow and he gets a large kickback.

@theraxis 2 года назад

@@Administrator288 So who sponsored this video? "Big Fat You Trim Off a Brisket Before You Cook It"? Did you even watch the vid? lmao

@mymountainlife69 2 года назад

@@Administrator288 Horsche-Shit, did you even watch the video? He uses beef fat from his brisket. He does spotlight products he uses, but everyone he uses are quality products. Go troll somewhere else.

@danielsaldarriaga9003 2 года назад

Your videos and content are amazing! Cheers!

@williamj3843 2 года назад

When you mentioned the extra crispy factor I had the same thought you did, the fat, as a fuel, caused high temperature spikes because it burns quicker than wood. Maybe putting in smaller chunks of fat would lessen that effect while still providing the extra flavor. Hang a fat hook (magnetic) from the top of the fire box for a slower drip? Great video, thank you.

@chrismccann5077 2 года назад

great video.Cant wait to see more about this.

@ANegativeSlur 2 года назад

Bradley Robinson touched on this on his Chud’s channel a few months back. Along with the John Lewis Lawrey’s thing. He did so many “secrets” on that video that the fat in the fire tip was kind of glossed over quickly. Love the vids. Keep it up.

@thefoleys2515 2 года назад

I was going to say the same! @Chudsbbq FTW

@frankcerna6359 2 года назад

Which episode?

@johnanderson6614 2 года назад

This is why I love my Pit Barrell Cooker! Bark and flavor is incredible!!

@HellYeahKimballsBBQ 2 года назад

Great vid and breakdown of why, I Like to toss my onion scraps on the coals and IMO it makes a difference to cooks also. Cheers brother!

@superlite177 2 года назад

Keep it up, great content and presentation.

@danielholman1926 5 месяцев назад

Trying the fat trimmings on the fire today on my 15lb brisket. I’m excited to see how it turns out. I’ve learned so much from you Jeremy! Thank you for all you do brother!

@brandonhand187 2 года назад

Once again…mind blown! You are putting out some great content and you take it to a whole new level!

@kevinjames1894 2 года назад

So, Rodney Scott talks about this when he's doing a whole hog. He says most of the awesome bbq flavor comes from the fat dripping on the hot coals and creating the flavorful smoke.

@shawngillogly6873 2 года назад

Very true, Carolina style is all about fat on the coals. Also tracks with what Chud Boxes replicate, too.

@RV-ds5uf 2 года назад

Nice! Gotta try this now!

@realpiece4086 2 года назад

I’m supposed to smoke a brisket this Friday for a Saturday lunch. I might just throw it on the pit barrel instead of my silverbac. Thank you Jeremy

@colinryan01 2 года назад

another great video! Love the little cut scenes at the end... "okay, stop eating it now.." LOL looked fantastic!

@eas1225 2 года назад

Been using the PBC and that fat dripping flavor is the difference you get from any barrel smoker. It's also very efficient with lump/briquettes that you only need a couple of wood chunks for the whole cook.

@BillSheley 2 года назад

This makes perfect sense. My wife and I used to go to this Mexican restaurant that we loved but we would leave our coats in the car in the dead of winter because the smell of the cook just stuck to everything. I even smelled it in my hair taking a shower the next day. I have no doubt fat on a fire adds flavor. The struggle will be managing that fire because the fat will run hot.

@JeffBradleyWrites 2 года назад

Love these videos, thanks! Curious, what's your current (typical) brisket punch list? I jump around a lot with your videos, so I think I'm potentially mixing old habits with new learnings. Is this about right? - Trim to aerodynamic perfection - Season (S&P, no binder) - Add fat to your firebox alongside logs - Smoke until bark is right - Wrap in tallow-wetted butcher paper - Smoke until tender - Heated rest until serve (~2-12 hours)

@jeshflores6499 2 года назад

Thanks for your videos I have learned about smoking briskets

@SilverConundrum 2 года назад

You sir have made my brisket quest so much better over the last 2 years. Thank you so much for the tips and always teaching us new ideas.

@bbman4 2 года назад

Seriously - agree!

@garageguytv3328 2 года назад

I second this!! This man is solely responsible for the amazing BBQ I make at home!

@hellac6 2 года назад

Jeremy, You sir are a master of your craft! Thank you for the tips! Every brisket i've done has gotten rave reviews from my family and friends.

@bigredginger2956 2 года назад

Love your videos. This one is right on! Great to know

@csmats5374 2 года назад

That's the "secret" that makes grilling big-time tasty, so yeah, it should work great for BBQ too.

@iskato914six 2 года назад

I have a WKG and will try this out next season. great video!

@chrisweinman9941 2 года назад

Great points made all the way around Jeremy! I just realized this would in theory also work well on a long pulled pork smoke. My pulled pork always comes out great but not overly barky. I bet this would greatly improve the pork butt bark!

@SimplisticsBBQ 2 года назад

Awesome video Jeremy and yes, that’s why drums win consistently in the bbq competition world. Some start the meat on drums and then finish off in an offset. Seen it done before.

@Robotechnology101 2 года назад

Have not tried cooking a brisket yet but I now know what to do. I have been learning a lot from your videos so keep the knowledge and wisdom coming it is greatly appreciated.

@charlesdang2557 2 года назад

So the big lesson of 2021 is Fat conquers All. Fat in the marbling, fat in the wrapping, fat on the wood! 😆

@leeavirett1287 2 года назад

Here in deep south it's simply called Open Pit BBQ. Funny how we got away from it so many ways!

@jcollins0101 2 года назад

A lot of great info on managing a fire as it’s the heart of a successful cook. Any videos coming out for dummies 101 on where to get wood, how to properly season it and once seasoned how to properly store it?

@stephaniezimbalist3757 2 года назад

Your wife's "Okay. Stop eating it now." at the very end of the video, legit made me LOL. As always great information. I really appreciate the objectivity in all of your videos. You always start off by saying what you heard or observed and then you speculate as to why something might be a certain way and then you see for yourself. It is refreshing to see one be so open minded and willing to adapt. We grill a lot. This summer, we will smoke our first brisket, ribs and chicken. We've been gathering info for months. Your videos have been the most helpful.

@cjmcnaulty 2 года назад

Absolutely love your videos. Very informative and upfront and honest about all you do and try. One thing I struggle with the most is maintain g heat. I’ve got a Old Country Pecos smoker and love it, but it’s not one that can be left for more than 1.5-2 hrs with adding charcoal or wood to keep heat at 225-250. Any suggestions?

@hvideberg 2 года назад

Very interesting video! Also another reason for you to test out a Lang smoker. On a Lang reverse flow smoker, as the meat cooks and the fat renders and drips down onto the the super hot “baffle plate” it creates the signature “Lang sizzle” and added flavor throughout the cook.

@leftykiller8344 2 года назад

I’m glad you mentioned the temperature spikes, because that was my first thought when you mentioned adding fat to the fire. I’ve got four kids and can’t afford a nice offset smoker, so I smoke all of my briskets and pork butts on my charcoal grill. I do fat side down to protect the meat, since it’s right above the coal snake. In my early days, I burnt the fat side of a brisket, because the fat dripped onto the coals, flared up and caught the fat end on fire. lol I’ve since learned some tricks to prevent that, but I still have to monitor the temp closely and sometimes remove some coals because of temperature spikes caused by fat drippings.

@MadScientistBBQ 2 года назад

Yeah the temp spikes were hard to deal with

@Bouje411 2 года назад

@@MadScientistBBQ I have a workhorse pits smoker with a cowboy firebox so I’m thinking of trying to simply lay the fat on the grates in the firebox without just throwing it on the fire. Will still get some flaring but wonder if it’ll be better for temp control. We’ll see. May not matter.

@GlennQueener 2 года назад

Great video! I tried my first brisket in years on my Weber kettle last weekend. It wasn't perfect, but (thanks to your channel), I know what I need to do next time. Wait until the fat renders wrap, beef tallow, and let it rest a little longer. I wrapped too soon and only rested for about an hour. Thanks for the education!

@joshm.8536 2 года назад

Great to see you cooking on the FS120! Hope to see many more cooks on the 120 and FS80!

@paula.2422 2 года назад

Another homerun video brother! Excellent. I never would have thought of this in a million years...makes me wish I had a stick burner.

@Theeightmilebend 2 года назад

Harry Soo is going to make about a 10 video series on this technique !! This is insane but it makes perfect sense.

@jonbuettner270 2 года назад

Funny. Him and Jeremy are my brisket go to guys. Maybe Harry Soo can figure out how to do it on a pellet grill.

@ItalianoDelSud7 2 года назад

This is interesting. I have a horizon and a pit barrel cooker for when im lazy. The general smoke flavor is always better on my traditional offset but people always love the burnt fat smoke flavor off the pbc. I never thought to do something like this on my horizon. thanks for sharing this!

@kondoc7853 2 года назад

Do you feel that you get the smoke flavor you are after on the Horizon? I have a 20" Horizon and I would like more smoke, everyone I cook for loves it tho. Could it be that I am just bathing in the smoke all day so I dont notice it?

@ryanpasmore3676 2 года назад

Stop it, you're killing me... my wife told me to stop "air chewing" while I was watching you eat it! I swear I could taste it!!

@terencestout6951 2 года назад

Just wondering if you have a video on smoking a prime rib? Your videos have helped me soo much since I ventured into the realm of smoking meats thank you

@Dampfgoodbbq 2 года назад

We do this for our cooks!! Makes a big difference! Definitely worth the extra work!

@koltentilley5329 2 года назад

I run a heat management plate in my 500 gallon offset. For the reason when the fat drips down it hits the hot management plate and gives my briskets a seared steak taste. That's my secret👍......it's kinda like mixing Franklin's offset with snows direct coals.

@gibbnal 2 года назад

Great video. That half point/flat slice was MONEY. And thanks for not squeezing the renderings out of every hunk of meat after slicing.

@stevetrei4801 2 года назад

Finally ! Ha ha. Been waiting for this since you posted on Instagram

@kellenwhite4590 2 года назад

You are the man Jeremy…I am soaking in the knowledge man.

@nalaselbats3525 2 года назад

I put the fat above the brisket on a raised rack any let in drip over the meat during the cook. It helped with the juice and added similar smoked burger flavor and didn't have flare up because it was not in the fire box. And iam going to definitely got to try your method also thank you Jeremy

@AVAMadventures 2 года назад

Awesome video! Just wondering your thoughts...if we don't have fat trimmings available would a scoop of wagyu tallow have the same effect? Or maybe squirting/soaking oak splits in some tallow before adding to fire?

@wippdriver1 2 года назад

Great video! Thanks for sharing the "secret".

@martybarron816 2 года назад

Great share thank you

@underourrock 2 года назад

I'm glad you tested it. Not really surprised and really like your well thought out approach. I'll definitely see how I can apply this info to the smoking methods I have on hand. I wonder if a cold smoker could handle a little fat in there. Hmm. The reason I'm not too surprised is I've noticed that smokey burned fat flavor on coursely chopped steak burgers cooked over very high heat that I make and missed that flavor when others cook their burgers over lower heat. You need enough heat to burn that fat rapidly when making burgers because of the short cook time. I'm looking forward to applying this next time I smoke some BBQ. Thanks!

@TheSe1zure 2 года назад

i'm happy you mentioned the Pit barrel cooker. the entire time you were talking about it I was thinking that's why gas grills have those "flavor bars" and that's exactly what makes the Pit Barrel Cooker special as it creates that Fog of Smoke as fat drips on the coals. Any plans to do a cook using a PBC in the future?

@bradjohnson619 2 года назад

I wonder if he's ever used a PBC and if he'll try it on a future cook to compare vs stick burner.

@tpcdelisle 2 года назад

Great video Jeremy. This just reinforces those country bbq shacks of the south that cook whole hog or shoulders over big pits of wood coals. Their flavor comes from the smoke and all of the dripping fat on those coals spread out on the floor of the pit. 👍

@ricardotorres6561 2 года назад

Gonna try it

@raenger 2 года назад

you're killing me with those close up shots dude... please do way more of those

@ashleygibson016 2 года назад

Always making my mouth water no matter how full I already am

@marklaube4566 2 года назад

Great video, thank you for sharing! Do you think it could work on briquettes in a kettle cooker? I don’t have an offset (yet).

@richardgarciasr6171 2 года назад

Hi Jeremy. I just bought a prime brisket at HEB. I put the fat trimmings in at every new piece of wood. Small pieces. It did change the bark of the brisket tremendously! I smoked the wagyu beef tallow for 6 hours. It came out freaking awesome! Thanks so much for the tips! I would love to join you for some cooking whenever you would like. Let me know!

@michaelstevenson881 2 года назад

I simulate this using a Traeger Timberline 1300 by the following: Trim brisket, placing trimmings in a bowl. Season brisket, place in fridge overnight, along with the trimmings. Next day, pull brisket to reach room temperature. At same time, pull trimmings and place trimmings in a pan on the top of the oven, low to med heat. Use a high sided pan to prevent spattering overflow. Stir to prevent sticking to the pan. This is to begin the fat rendering sooner. Start smoker and place fat trimmings with rendered fat in double aluminum pans for safety. This method is not the same as the fat being burned in the fire, but it adds fat on the surface the same as with a water pan, where it is smoked into the brisket. I then use the rendered fat when wrapping.

@thisguy8179 2 года назад

Sounds crazy...but it makes perfect sense....I can't wait to try it!

@briansupermag3918 2 года назад

This was crazy good information Thx mad. Now to figure the pellet grill solution. Seems some great ideas so far. Still waiting on myself LSG to get here so hope you guys figure it all out

@BBQROCKSTAR178 2 года назад

Really dig your content Jeremy.

@ronthesledge 9 месяцев назад

Cooking my 3rd brisket today, my first that's not a flat. Packer brisket so I'm in for my 1st trim. I'm cooking in a weber Jumbo Joe but after seeing this video I will place some fat from the trim over the coals next to the wood chunks and see how it affects this cook. Thanks for the tip!

@ChrisHansenBBQ 2 года назад

Cool video bro. Definitely makes sense. When I cook on my wsm with no water pan the drippings definitely gives the meat a different flavor. Great video. Happy Thanksgiving

@JohnDoe-un3xm Год назад

I like your channel, because you use simple direct language to teach newcomers, but don't shy away from more advanced techniques either, and explain them in an easy to digest way. my dad taught me to smoke meat since i was knee high to a grasshopper, and your videos have still managed to improve my bbq. granted I don't just do things how you say now, but there are definitely parts of my smoking that have been changed thanks to your videos, and I think the result turns out amazing. mostly with beef though. I will fight the first person who thinks there is a way to improve my dad's pork. its just not possible.

@purpleheartbbq576 2 года назад

This is so cool. I saw jirby bbq do this a while back and was definitely intrigued.

@trow717 2 года назад

I knew before I watched this it was going to make a difference as I own 2 gateway drum smokers there is no way to explain that flavor but seriously it’s the number one reason I cook on the drums over any of the other pits I have

@michaels.3632 2 года назад

Check out Chud's BBQ channel. He smokes /grills over fire and talks about the flavor of fat dripping on fire all the time so It makes sense. Nice video!

@gotrescuedauto3584 2 года назад

YESSSS HE DOES

@PureDadGolf 2 года назад

Another great video. I follow your style every step of the way…only difference is I have a PBC. Everything has turned out perfectly and I cannot wait to add more fat to the fire. Fat side always down with the PBC but I wonder if a few extra squirts of Wagyu tallow to the charcoal throughout the cook would make a good difference.

@richiebag6072 2 года назад

I love your channel and I learn something new every time but I like how you go into the reasons why things work. What’s the science to this. Could you explain and break it down on how fat burning helps flavor something in the smoke.

@danielvrana9444 2 года назад

I’ve never have seen or heard of this!!! WOW THANK YOU!!! I’m a new viewer just bought my first smoker But I’m a viewer for a very long time.

@michaelburke9153 2 года назад

Good idea

@Shaharazad221 2 года назад

I always thought of it as 'burnt offerings to the fire'! I believe I first heard about it from Meathead, though I'm not 100% certain on that. I always try to put at least a few meat scraps directly over/into the fire when I'm smoking and it seems to make a difference.

@chadblomgren5609 2 года назад

Jeremy, I love the concept, any suggestions on how we can accomplish the same thing on a Komodo smoker? Great video!

@wmrrock 2 года назад

Thank You for this amazing video. This method is amazing on your direct flow. I wonder how it would work on a reverse flow (my LANG) where the smoke has to travel further. I wonder if the smoke chamber on my Lang would simply just fill up with an oily residue. Do you have any thoughts on this?