Mad Scientist BBQ’s Secret to Perfect Brisket

Byamazingfoodstv


Thank you to @MadScientistBBQ for taking the time to shoot this with me!

Check out @jirbybbq fire management video here:

Also sign up for the next goldees bbq class at

I used a few clips from @MadScientistBBQ foil vs paper video you can watch the full thing here

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Camp Chef WOODWIND PRO:
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*Custom Cutting Board*
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Music Credits:

All Other Music not listed below was produced by @ChrisDoughtyMusic

Madness Ver. B
Super Dragon Ball Z – Kami’s Lookout
SF 3rd Strike – Sean & Oro Theme
Dust Devil – D-Code
Yugioh Forbidden Memories OST- Egyptian Duel
Sonic Adventure 2 – Wild Canyon Inst.
Sonic Adventure 2 – Pumpkin Hill
Sonic Adventure 2 – the Base
Digimon World – File City (Night & Day)
Kawaii Sprite – Pause – Breakfast (FNF OST)
Kawaii Sprite – Bopeebo (FNF OST)
Various Instrumental from Parapa the Rapper OST

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28 Comments

  1. Jeremy is one of the people who inspired me to start this channel almost 2 years ago. It's crazy that i got to meet him and make a video with him.

    Really cool guy, and i had a lot of fun. Time went by so fast on that day.

    Hope you guys enjoyed this one! It was the most fun Ive ever had filming and editing a video out of the near 100 videos on this channel.

    Take care, y'all ✌️😁

  2. was there any sort of rotation work of the briskets? like at each temp bump did the closest to the fire box move to the middle, the middle to the far side, far side to the firebox, front to the middle, middle to the back, back to the front?

  4. The rise in Lawry's with internet brisket discourse has always been a trip for me. My dad had a restaurant that closed down around 2000 and we got tons of restaurant supply spices including a tub of Lawry's. I put that shit on everything. It was my go to chicken and steak seasoning.

  9. Were the briskets put on the pit before the fire was started? I do it all the time on my 250 Moberg. The briskets and pit come up to temp together. And the first hour of "dirty" smoke gets the bark started sooner. No acrid taste after a 10-12 hour cook.

  10. I have been cooking for over forty-three years. I was 10 years old my grandpa started me out on the barrel pit. I learned to listen or suffer the consequences. Anyway what I was trying to say I have talked to several people including Franklin, Myron Mixon, Guy fieri. We all agree you will never ever learn all there is to know to many variables to smoking them. I know I've got a lot more to learn about BBQ. I put my heart and soul in to it, cook-off or back yard bbq. If I do become a postmaster. It will be at the big cook-off in sky.🤠

  17. When my wife and I roast Chilie in the fall, we set the table (like the one y’all used) on coffee cans. Raises it up about 10 inches, makes a HUGE difference man. I didn’t realize you were that tall, I’m 6’ 1” and it sure helps me. Great collaboration. I sure enjoyed it

  22. I've never done a brisket.. it's my holy grail… My wife and I make solid money but our son's cancer during COVID killed the finances ($370k ugh), so I can't justify the costs of a brisket (he's doing really well now, so no complaints)… But SOMEDAY I will get the opportunity and this video is going to be so helpful in helping me to not totally screwing it up. Great job and great video. My hat's off to both of you. Thank you

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