The Brisket Cold Smoke Method ft. Bar-A-BBQ
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The video that inspired me to try the cold smoke method:
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Filmed and edited by Erica Yoder
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Hey man great recipe. Do you have a video editor??
I live in Willis, next to Montgomery. Wish I knew you was there, would have definitely made the trip. Been watching you for many years. Merry Christmas 🎄
I was under the impression that we need to let dirty smoke burnout before smoking brisket? So this method of dirty smoke is ok ?
Neat! I do something similar with rendered tallow trimmings as my matchlight.
Good way to double back on putting their business at risk of potential customers 😂
Hey I never received my fatstack unfortunately. Is there anyway you’d sell me your fatstack 80
Hey Jeremy I’m really glad you made the trip down to see Cooper and learn more about this method. When you go back to try it at home, I think you should also consider shutting down that exhaust fan that pulled so much air through – you will get a much better result. Good luck with your redemption cook! Oh – and thanks for the shoutout!
Waiting for the match light police to come out in full force.
Was in Texas last week. Ate at Bar-A-BBQ. Really good smoke on their brisket.
Just out of curiosity – are there any food safety concerns with this technique? Putting briskets on a smoker that's not up to temp and then gradually raising the temp to 175 seems like a dangerous game. I realize beef is generally safer than pork or poultry, but I would still be concerned about staying at lower temperatures for that long.
You have to try the David Ong No Lost Sleep brisket method mate. Everyone swears by it!
Coopers short shorts in this video are epic haha. It seems like the Saturday pit master turned restaurant owner reality seem potential for guys like me.
The little pile of match light had nothing to do with great bbq. You could have used a little bit of lump charcoal and got the same result.
You basically just made brisket like the Masterbuilt charcoal smoker, but a lot more difficult.
My guys out there in briefs 😂
Are we not going to talk about those shorts?
Part 2: Cooking on a backyard pit and try to achieve the same results?
I like this ritual. i do something similar however I'm usually so eager I can't sleep anyway. Noticed that pile of what looks like cherry wood on the firebox. Good wood for bark formation!
#cheatcodesrock!
Cold smoking a brisket is absolutely amazing! I commented about cold smoking a brisket a few years ago on one of your videos.
Could you first finish the video by making an actual brisket?
Second, you mentioned this smoker is so big that it naturally draws a butload of air into the cook chamber. What if you know someone who can build an offset for you? What should you ask him to build that is different from a backyard offset?
I'm planning to use the Fatstack 120 and the LSG Texas Edition as a reference. Is that a good reference to get that air draw you were talking about or should the circumference be way bigger?
I would do this because I hate lighter fluid
I've always considered cold smoking at around 70F or so for smoking cured meat like bacon sausage and hams.
Dirty , acrid, heavy , bitter smoke. Not for me.
Sorry. BBQ should be kissed by sweet clean smoke
Gr8 hints to the charcoal cold smoke-Str8
Now i want yo aee your undo it on a back yard offset
Ya, that is not cold smoking…
As always, great video!
2 things im curious to know.
1. What do the logs look like thru out the process. Smoldering vs flame.
2. Can you use the bundle fire method but adjust the vents to increase the temps to 200 or higher to help reduce the amount of smoke and still be as low maintenance.
Dont think my neighbors would be too happy with me if I had smoke like that going for hours.
Cold smoking is under 80 degrees
I met Cooper back in February and got the tips from him and his brother… Saw the video from eat more vegans. Been cold smoking on my 350gal offset for 5to8 hours on all my brisket and pork butt cooks. Results have been amazing, keep it rolling around 160-175… Then ramp up to 225 for 3hrs then to 275-300 til the briskets and butts finish up then into warmer til service. Good video Bar-a-bbq is awesome.
I want to see the whole video lol
Glad there’s still a train horn blaring in my hometown!
So funny how you struggle with eye contact 😂
oops eye contract made, immediately looks away and down
Crazy
Aaron Franklin be saying different strokes for different folks proves there’s virtually no wrong way to do it.
The Bar-A offset was leaking a bunch of smoke. I wonder how even the briskets cooked in their smoker. Hopefully Jeremy is perfecting the cold smoke method in the Solution Offset. Must drive him crazy with all this slow airflow and only using 10 sticks to smoke briskets. 🤣🤣🤣