Does My Backyard Brisket Compare to Top TX BBQ?
To get your own Solution Offset Smoker check it out here!
In this video, Cooper Abercrombie from Bar-A-BBQ in Montgomery, TX evaluates my brisket smoked on a backyard pit. I’ve learned so much from him so check out his YouTube channel and his classes below!
Bar-A-BBQ YouTube:
Email info@barabbq.com to learn about their classes
MORE MSBBQ:
The Mad Scientist BBQ Solution Offset:
Instagram •
Patreon •
X •
Facebook •
——————————————
My favorite thermometer:
Thermapen One •
——————————————
MY AMAZON FAVORITES:
All in one spot:
Black Nitrile Gloves •
Cotton Glove Liners •
Food surface sanitizer •
Fire cups •
Warmer Option 1 •
Warmer Option 2 •
Knife sharpener •
Trimming/boning knife •
Slicing knife •
Fly zapper •
——————————————
Please email info@madscientistbbq.com for business inquiries.
Filmed and edited by Erica Yoder
Some of these links are affiliate links. If you use them, I’ll receive a commission and it will help me make more free content like this for you guys.
source
To get your own Solution Offset Smoker check it out here! https://madscientistbbq.com/products/solution-offset
**Shipping glitch is fixed! If you tried to order one already but had trouble, it should be working now.
Fiesta Brisket rub is the best out there!
Ah yes affordable….. $2499
I like the critique, but I wish he’d explain how to achieve that greater rendering of the fat deep into the meat. Cook to higher temp? Smoke lower for longer?
Would love to try to smoke a SRF Wagyu brisket, don’t get those up here in Ohio. Great video.
So why dont you use that type of meat slicer knife anymore?
We are spoiled out here in Montgomery!
I'm lucky enough that I live nearby.
When do we get more shoulder clod content
Ha. True. Im in south australia and have never seen briskets like these. Just not happeneing here. Even if you order them from a wholesaler, they are trimmed to shit and no fat cap. 😖
Thanks for the content. You & Brad are killing it in the Youtube BBQ scene. Started watching you guys years ago. Glad to see you both succeeding as you guys put out excellent content.
Cheers from Texas!
Why he tap the knife like a douche
Hey Jeremy! Just gotta say I've been loving my Solution BBQ that I got over the summer last year. It was such a massive upgrade over the Old Country Pecos I was rocking prior. Thanks again for an affordable (comparative to all other smokers of this quality) and amazingly performing offset smoker!
I don’t know why people think bigger bbq pits cook better
Oh, Jeremy! You start with a noble premise: 'Does My Backyard Brisket Compare to Top TX BBQ?' — and then throw in a $165 Wagyu brisket tp cook, as well. 😁
Went to college in River Falls, love the representation of small businesses!
Cannoit beat an HEB!!!
Been to just about all the recognized places here in Texas except Snows which is still on my list. About half the time I can get a brisket as good if not better than just about all of those places just on my backyard Kamado doing double indirect and not even an offset. With that said…none of the briskets I’ve ever cooked have touched the best brisket I’ve had at Corkscrew in Spring TX.
I smoke the Wagyu brisket from HEB regularly and if you’re not used to doing it, and you follow temp vs feel, it won’t be as good as it could be.
Been smoking brisket for 41 years. 20 in a restaurant setting.U gotta a lot problems with that prep and cook
Always such great videos for people who love to bbq.
HOW DID YOU GET PRIME FOR $4.29/lb !? Around here, choice brisket is going for no less than $8 per pound and those are costco prices.
Now see how close you can get on a WSM with a dog bringing you toys every 15 seconds and the wife yelling at you for filling the house with smoke at 4 am again.
Wow the guy you brought in was like a Michelin food critic for BBQ. Really insightful, please bring in more experts to judge.
Sadly, I've never had BBQ of this quality in my Midwest City at the BBQ places nearby. Never have I been served Brisket as moist and juicy as this. It is always fairly dry and sometimes it's desiccated – more akin to jerky than BBQ.
Can anyone tell me the differences on how to cook Wagyu VS. Prime?
Is it cooking it to 210° for the wagyu instead of 203° for prime. And yes, I do know temp is just one indicator. Any help is appreciated. It's expensive learning with wagyu.
$163 for a wagyu brisket??!!! Publix in GA wanted $198 for a 17lb choice.
The knife tap is ever so important
Congrats on the smoker! That looks legit! I'm still rocking the Fatstack 500 but wouldnt mind a smaller one at some point. Might have to place an order.
After all these years… man you better be smoking like legit TX bbq. Love all your videos… keep it up.
HEB over all Grocery Stores.
Did I miss it or didn't you do a taste test between the Wagyu and prime briskets? Wagyu as a steak cannot be beaten so a whole as a whole smoked brisket, it should've killed any other brisket.
Just curious, are you going to retry the cold smoke method on your backyard pit? I’ve experimented with it once and saw decent results.
I'm curious what BBQ's restaurant(s) Copper's referring to when he said " There are a lot of places that are highly recognized that I think don't put out quality like that."
Dude renders fat because he doesn’t like grass fed tallow taste and not because it would be something we can do as backyard smokers
HEB ❤
What warmer you use or recommend? Great video!!
Jeremy,
Very informative as usual! Cooper said "keep stack closed and trapping more heat internally to render the seam fat." How exactly does closing the stack trap more heat? I understand that closing the stack slows down the airflow, but then doesn't that reduce over all heat? I have also heard you and other experts discuss that one can never really render fat the same as an offset with the large air draw. Can heat really be trapped in the chamber? How is this different than just raising the temperature? I think that may actually be one of the greatest problems for backyard pit masters – properly rendering the fat, which may not even be possible on pellet, drum, kettles, and other popular backyard pits. I know you have done this with them, but would you have gotten better rendered fat from using Bradley's foil boat or Jirby's no wrap until resting methods?
Keep up the great work!
Love the look of your Solution smoker, wish I could afford to get one, I’d love to get a nice offset smoker to play around with
That Wagyu brisket is huge!
Our so. And daughter in law are stationed in San Antonio. My wife and I drive there to see the grandkids several times a year and we always stick up on items from HEB to bring back to Georgia. They (HEB) now offer shipping services on most items in the store which is great since they will be leaving to their next duty station this year.
Most people in the world don't have access to good briskets, and the folks in Texas are very fortunate to have H-E-B. But we must remember that Coop works his magic with choice grade briskets, though they are upper end choice. Jeremy, I applaud your courage for going to Bar-A and doing this cook, as for me it would have been as intimidating as going to Michael Phelps' house for a swim. But you did a great job under pressure. Comparing your method with Coop's, I think Coop builds a tighter and gentler bundle fire that does not run as hot as yours. Coop does not wrap, and I believe he seasons the day before. And of course, your briskets did not get the benefit of a long rest. I have eaten the awesome brisket at Bar-A, and his seam fat is rendered almost totally. I think it is because Coop has taken low and slow to the next level.
How do you render that fat down to perfection?
you are not the typical backyard guy
if you had an actual backyard guy guest cook on this video cooking on an affordable smoker like a cheap offset or wsm or drum etc it would make sense
in the northeast even good prime brisket is hard to come by
Couldn't get half that stuff here in Colorado if you tried. And what you could find would break the bank!!
0330 start shows your dedication! Terrific video for us "novices"! Thanks!!!
Not a fan of the block of wood in the chamber just saying..🤔
I think my problem has been that I do not knock my knife against the table when cutting my brisket like Cooper does – 13:06. Or that I cook it for 45 minutes at 550.
How much per lb. was the Wagyu brisket at HEB? About $10/lb?