3-2-1 Brisket

Byamazingfoodstv


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45 Comments

  2. I used a smoker for the very first time, it was a terrible experience! Had family over on Easter, and my cousin took over, didn't wait for the charcoal to become hot white, he just dumped it in there when he saw flames, so we had this thick, white gray smoke and he just threw the meat on there, and then I had a lot of meat to cook and he just threw it all on there at once, so it was nasty! Tasted like smoke, and nothing else! It was horrible!

  4. Totally agree with your comments on the Thermapen. I wasted lots of money on other ones. Now when I am at a friends house and they aren't using one, I make a note and have one sent to them the next time it's birthday/father's day/Christmas.

  5. Realy nice experiment! I too didn't like the 3-2-1 ribs much when i tried it the first time. Then i realized, 3-2-1 doesn't mean 3-2-1 hours, but units of time.
    So as a unit i took 30 minutes. So 1.5 hours of smoke, 1 hour of wrapping, 0.5 hours of glazing. That turned out MUCH better for me, perfect amount of smoke flavor, almost fall of the bone, with a little bit of bite left, and done in 3 hours in stead of 6

  6. I hit the Holy Grail Jackpot last year when I visited my son who lives in London. He took my wife and I to John Lewis Department store and they had the Thermapen One on Clearance for £35! ($45)There were 3 left and we bought them all. One for me, one for him and one for a friend of my son's. Hands down, the best instant read thermometer out there.

  9. As an offset guy, drum smokers have always been a strange concept to me. Hot and fast, low airflow, and lots of harsh dirty smoke just spits in the face of all my BBQ experience. I have been considering possibly trying one out though. I have a hard time believing that it’s going to produce better food than my 250G offset or my Chudbox but if I was ever in a rush, I’d be interested in having a faster option.

  23. Ha! I made it easy for myself. The first thing I ever smoked was Steel Head Trout, which is a type of salmon. It was only a 2 hour cook but it gave me much needed fire management experience and temp monitoring experience, not to mention it was super fun. Fish turned out very good.

  28. Best method for drum smokers:

    Step 1: Light a good fire. Use a high quality lump and fill your coal basket up a little over ¾ of the way. Using a charcoal chimney light about 14 briquettes or so. Once briquettes are semi-ashed over throw them on the lump in you coal basket, usually right in the middle. This can all be done either outside of the barrel or inside.

    Step 2: Throw a couple of post oak chunks directly on your lit coals. More than 2 or 2.5 chunks is not necessary as you can easily over smoke. No need to bury the wood chunks in your lump first, as this will cause it to smolder, and that can also lead to over smoking.

    Step 3: Replace all of your barrels innards (baffle, grates, etc). Open up air intake damper(s) and close lid to let your fire come up to temp. 250°F is what I like to cook my briskets at.

    Step 4: Once cook chamber temp is steady put your brisket on (fat side down for the entire cook). Fat side down acts as a shield for the direct heat.

    Just let your brisket roll for a few hours at 250°F, with spritzing along the way a couple times until it hits around 165°F internal. From there you can either wrap, foil boat, or let it continue unwrapped until the internal temp you like. Some take it to 185°F, others go till 195°F, and others go into the 203°F and above realm, your choice. Hold the brisket for your desired duration of time, then slice and serve. I personally like to let it rest 10 hours, but I would imagine at least 4 hours. Longer rest makes for more tender and juicy results.

    Check out the video on my channel for the complete process.

  31. Hah, you don't hear somebody say they would not recommend what they just did very often! I'll stick with my overnight method looks like. I'm sure Brad's dog really likes the bbq, he just can't voice his opinion 😉

  32. Man I wish you wouldn’t have put it back on unwrapped. Should have threw that thing in a Cambro and rested it for a few hours and it would have been on the money. Brisket on the drums are awesome because you get a smoke and grill flavor all in one!! Good video 👍🏻

  35. The first brisket I ever smoked turned out perfect but I can't take all the credit for that. I binged your entire channel and took notes and after combining everything i learned I had a comprehensive step by step method. Thanks Jeremy!

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