Confit Brisket | Mad Scientist BBQ
VEVOR food warmer:
——————————————
More Mad Scientist BBQ:
Instagram •
Twitter •
Facebook •
Join my Patreon community here:
——————————————
WAGYU Beef Tallow •
PORK LARD •
——————————————
MY FAVORITE THERMOMETER – Thermoworks affiliate links:
Thermapen ONE:
Thermapen IR:
Thermapen Mk4:
Smoke X:
Infrared thermometer:
——————————————
Affiliate links for my barbecue essentials:
Trimming knife:
Slicing knife:
Black Nitrile Gloves:
Cotton Glove Liners:
Spray bottle:
Disposable cutting boards:
Heavy Duty Aluminum foil:
——————————————
Please email info@madscientistbbq.com for business inquiries.
Filmed and edited by Erica Yoder.
Order your leather apron here:
Motion Graphics/Animation provided by Kaitlyn Kirk Design:
Some of these links are affiliate links. If you use them, I’ll receive a commission and it will help me make more content like this for my channel.
source
So how'd you like removing all the white plastic wrap from the warmer? 😂
(I have three 😂😂😂)
Moisterer is the correct term.
Costco will no longer carry prime briskets is what the folks behind the counter have told me.
Not gonna lie – pretty genius!
Glad you went ahead with the cook regardless, because I rarely have access to choice meat.
The Vevor unit as good as an Alto-Shaam? Might be a better alternative for a starter warmer?
$80 worth of tallow to cook a $40 brisket
I’ve been smoking for 15 years and you never get use to the smoke in your eyes lol
20:12 the disappointment LOL that's real love right there
If you wrap in foil, rather than paper, with a huge gob of tallow, isn't that pretty close to confit? The meat is surrounded by tallow, held close by the foil. Isn't that essentially what goldie's does? And you are using a lot less tallow.
About 15:30 ish. I'm chasing the same rescue situation over here in Jakarta +/-; quality of Aussie Wagyu differ. Thanks for actually giving me something to learn from you "crazy kids" chasing Technical limits of smoking AND at the point ( no pun intended ) of recognizing different finishing techniques on different grades. Well done to treat the individual appearance of beef after a cook based on temp. Well done also to, "There is a (pesky) snake in my boot". You guys are killing it in my view; Without the comedy. Thanks.
Awesome video as always! What size warmer did you go with? There are several options
Try injecting the choice with beef tallow before cooking. Then you get some more of that added fat, don’t have to worry about bark, and it will be moist.
I’m bummed about your review of the Costco Choice. I just picked one up a week or so ago. I have yet to cook it. Although, I usually smoke clearance briskets I get from Kroger for like .99 a lb and I’ve gotten great complements on them. So maybe there is some hope.
Why didn’t you have Talo up to temp just a question.
Jeremy what size food warmer did you get?
This was set-up for a blind taste test. I do feel you go into the test with preconceived notion of the outcome affecting the score.
I'm sure the tallow cost more than the brisket
gaga foods would be so proud
I'm a hobbyist cooker, but my kid asked me to cook for his wedding of 100 people.
I bought a major 1/4" smoker, but to hold the briskets until the dinner I was looking at doing the cooler method.
This warmer you got, how many briskets do you think it'll hold? I'm looking at 6 or 7 for the wedding.
VEVOR makes some fairly good equipment. I've used their ultrasonic cleaner for some time now. It's made in China, but what isn't these days.
May have missed another comment asking this… but wouldn't you want the tallow to be at grill temp when you add the brisket to it in order to reduce the temperature loss?
Awesome video! Please do a comparison video of a cook on the modified Brazos and a more expensive smoker.
She is a good wife because she like the one you didn't but she changed because she loves you
On a scale of 1 – 100, I'd give this a C+? Haha, you Crack me up man.
He got mad when she liked the simple choice brisket lol. Me personally I cook choice briskets from HEB and they are great. People love them and I get to save a few bucks as well
Go on Ericka you tell him. Great video
Confit = low temp deep fry
Not complicated in the least
Ribs or pork butt in a bunch of lard 😮
Are you a fireman?
TMG is about an hour from me. I love my Texas Original Pits offset but if i knew of TMG before I bought it there would probably be a TMG sitting outside right now!!!
get some sleep lol
What did Ericka have to say about the third brisket? Myself. I get the internal temp up to 200 degrees then wrap it in foil and go to bed and maintain that temp all night long. When I get up in the morning I take it out and let it rest for a couple hours. Comes out perfect for me anyhow every time. I am not trying to impress anyone though so I really don't trim it down as much as you do. But I do take my trimmings and make our own beef tallow out of it. I do like my brisket nice and fat and could care less if it looks symmetrical so I do not square it up to make it look pretty. Once the fat is rendered the left overs make great dog snacks!
Sous vide confit could do the trick, but how to protect the bark?
Hey Jeremy, do you think that a cotsco choice brisket would be a good canidate for a Pastrami? Being in a brine for a week should make it juicy. Obviously it won't taste like a smked brisket, but still a good test.
Where do you get your 16-mesh black pepper?
Its apples to oranges, a Creekstone Brisket is base price of $175, you can get a costco brisket for $60-70..
Hear me out… What if you deep fried a brisket to finish it..
I wonder if you could infuse tallow with something like bone marrow to give it more of a meaty flavor. If you could unlock that, then when you confit a cheap brisket you might be able to impart additional flavor as well.
Do you have a cardiologist ?
I think I would have used a 2-gallon ziplock bag and sous vide cooker! It would have used MUCH less tallow and still would have been able to keep it at a constant temp for as long as you want.
Are we not gonna talk about adding all that tallow cost more than starting with a prime brisket? 😂
Can you try baking powder/soda method? I heard they put that on first for a few hours then wash it off then season… Best moister ever
Ribs confit are fire smoke low temp around 200 then confit in lard at 74c for 6 hours then glaze and finish on fire another trick to use way less fat on confit try vac sealing meat with fat of choice then sous vide in vac bag to confit with minimal fat and same results
Now you need to do the creekside brisket confit. Plus you now have a ton of flavored tallow to use in the kitchen after straining it through cheesecloth
KY doesn’t have briskets or stores which have brisket. Texas has H‑E‑B. You can get wagyu and prime brisket.