In this video I tried cooking a brisket using direct heat for the very first time. Watch to find out how it turned out! Thanks to the folks at Burch Barrel for inviting me out to check out their operation and for filming and editing this video.
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Does Jeremy ever give his salt and pepper ratios?
8:57 seems like the fat on the cap isn‘t properly rendered or is it
7:26 no rest?
6:28 no probe test?
Could you achieve a similar result in a bullet or drum smoker? Or would it be too close to the heat source?
$1,200?! That's what I paid for my 1/4" steel offset smoker…
LOL Jeremy didn't look all to impressed but I'm sure he didn't want to hurt that guys feelings. He didn't have his usual falling backwards reaction. Almost seem kind of meh.
CAN YOU TRY A BRISKET WITH BROWN SUGAR ON TOP OF THE SALT AND PEPPER ?
Question, wouldn't this mostly be the same concept as a vertical smoker? I use a MasterBuilt propane/charcoal/wood hybrid smoker.. and it produces incredible results depending on which fuel source I use. Many times I will turn the propane on its lowest setting and alternate feeding wood and charcoal chunks to maintain temp and smoke level. I also get the benefit of fat smoke.
Can you rest a brisket in the oven at 170 or is that too hot?
Hey Jeremy, I am almost 75 and I'm feeling it – not as strong as I was and I have some arthritis in my shoulders, etc.
I've been cooking outdoors for years and I have cooked on a Pecos offset, a pelletizer, Santa Maria, kamado, vertical smoker, as well as a gas grill and a kettle. I'm currently I using a Char-grilled 980 and thoroughly enjoy it.
I'm a "firebug" and I've been watching the Burch Barrel for a while. I realize that when I load it up with meat, it's gonna have some weight to it. Do you think I would have trouble raising the grill and lid as much as need to during a normal cook?
how long did the cook take?
Jeremy is such a sellout and losing all credibility.
When is randy making a comeback. I bet he could nail a direct heat brisket 😂 layers and layers of flavor 🤣 I can see randy cooking that brisket to med rare and calling it done lol
I know the fanboys will disagree, but I wish this guy had stayed true to his craft. His videos used to be so cool and educational. Now, he’s just another YouTube Ron Popeil. We don’t need infomercials, Jeremy. We need the dude that showed us how it was done right.
Like see brisket from different kinds of cattle like from Texas long horn, Bahama beef, Angus beef, Hereford beef and others see which one be best for brisket
I’ve cooked brisket in six hours on $100 bbq it’s just about giving it a little rest and understanding the meats structure
Jeremy, thanks for all your work. You go to the trouble of explaining how and why your techniques work. My BBQ game is so much better now.
Nice
Nice one! I always learn a lot from your video!
This is similar to how the Wolf Lodge Inn near Coeur d'Alene, ID cooks their steaks. Voted best steak in Idaho. Hard to beat the flavor.
Damn, I can't even buy one of these rigs in the Netherlands
I'm gonna get hate but I don't care, at around 08:42 you can see TONS of unrendered fat, this video is paid ad and being disguised as a great new brisket technique which it is not.
This is very similar to how brisket is done on a drum smoker. I built my 55 gallon drum smoker from a parts kit and use a firedial diffuser plate, which evens out the heat but does allow some fat to hit the fire basket. It was going to be my holdover until I could afford a good offset smoker, but it turns out such good bbq that I'm not anxious to move on from it and might cook that way forever. This is fascinating because I never thought about being able to cook the same way without any walls around where the heat and smoke rise. Would a windy day ruin getting smoke to the meat?
Shilling a product
With a guy who doesn't know shit about grilling/smoking
Or brisket
Shame
Looked dry to me.
That brisket looked extremely dry.
Just wanna add, my comment below wasn't to crap on this video or you Jeremy, it wasnt directed to you at all. I like your work and content, that was just my thoughts on the bbq scene in general
I mean this is open pit bbq. And hear me out, I love all the fancy shii and seeing just how far we've come and where we've been able to go with bbq.
But I grew up southern, traditional, on goooooood cooking, bbq included.
I love the traditional ideals of bbq.
E.g cheap cuts made great.
All this waygu bs, lathering it in tallow, honey and butter ribs (ribs have basically become candy), tinfoil wrapping, butcher paper, paper and tin boats, it's became so much, it turns me off, and I love bbq! I love to cook! I have Offset, a kamado, a pellet and a custom burn pit I set grates up in for open pit style.
I grew up on open pit, it's the truth and the traditional authentic form off bbq.
Fat smoke isn't new! Let's get back to the roots and stop the bs! All the fads and pellet whinos that belong at a brewery (a bar for ppl who can't fight) have turned bbq into a fad and it's damn near unaffordable anymore. Cook me a badass piece of meat you didn't wrap and not coated in everything, and I'll give you my highest approval