Comments on: DIRECT HEAT BRISKET EXPERIMENT | Mad Scientist BBQ

By: North Florida Cowboy

North Florida Cowboy — Sun, 11 Jun 2023 09:06:07 +0000

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

By: Zack Warner

Zack Warner — Sun, 11 Jun 2023 09:06:07 +0000

Can you rest a brisket in the oven at 170 or is that too hot?

By: D B

D B — Sun, 11 Jun 2023 09:06:07 +0000

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.

By: MIZZY 412

MIZZY 412 — Sun, 11 Jun 2023 09:06:07 +0000

CAN YOU TRY A BRISKET WITH BROWN SUGAR ON TOP OF THE SALT AND PEPPER ?

By: Anthony Z

Anthony Z — Sun, 11 Jun 2023 09:06:07 +0000

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.

By: m.

m. — Sun, 11 Jun 2023 09:06:07 +0000

$1,200?! That's what I paid for my 1/4" steel offset smoker…

By: MrBloodprice

MrBloodprice — Sun, 11 Jun 2023 09:06:07 +0000

Could you achieve a similar result in a bullet or drum smoker? Or would it be too close to the heat source?

By: Be Red

Be Red — Sun, 11 Jun 2023 09:06:07 +0000

6:28 no probe test?

By: Be Red

Be Red — Sun, 11 Jun 2023 09:06:07 +0000

7:26 no rest?

By: Be Red

Be Red — Sun, 11 Jun 2023 09:06:07 +0000

8:57 seems like the fat on the cap isn‘t properly rendered or is it