#ad In this video, I’ll take you through my whole process of smoking a brisket, including wrapping in Reynolds Kitchens® Butcher Paper. From start to finish, this is the playbook to achieve smoky, tender brisket every time. Smoking the brisket builds bark, renders fat, and adds flavor before wrapping in Reynolds Kitchens® Butcher Paper. With a convenient slide cutter, there is no easier way to use butcher paper for a true Texas-Style barbecue experience. The nature of butcher paper allows brisket to maintain more bark than other wrapping methods while maintaining a soft, supple exterior. Once cooked to tenderness, I allow the meat to rest to achieve the juiciness that makes barbecue special. Feel free to take notes, as the video is packed with the information I have learned after years of trying many different techniques. #ReynoldsPartner
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Proteins are, essentially, like a tightly wound coil, with water and juices held tightly in the matrix. When the proteins are heated, they denature, and start to unravel, allowing those juices to roam freely around inside the meat. When they begin to cool, during the rest, they begin to re-coil, and, since nature prefers equilibrium, the juices are drawn back into the matrix. If they cool too fast, they re-coil too fast, and the free juices dont have time to migrate back inside the matrix before it becomes too tight. That is the reason a long, slow cooling makes for a juicer product.
I really enjoy your videos. I have learned so much from your videos. I've been grilling for years but just recently started smoking. I look forward to your videos. Keep up the great work. Huge fan
Can you make a video smoking brisket using charcoal bbq grill?
Awesome video 👍🏆
What temp is best to smoke while it is wrapped
Hi Jezza, what advice would you give for people who don’t have the opportunity to rest for 8hrs? I can’t set something in a low oven for 8hrs to rest, either for safety or cost reasons.
Would you go with a Creekstone or a Snake River Farms Black? I want to do SRF but it being frozen puts me off a bit.
The Alex Jones impression was worth watching this video for alone.
Jeramy, I smoke on. A Oklahoma joe smoker, I find that I have to use excessive amount of fuel for a 10 hr. cook. How is the best way to remedy this . Will be able to discuss some more. Any help , would be appreciated. South La. Mark…
Great job man. I'm gonna try this. I have heard to soak in cold water for sn hour to get the salt out. Was yours salty?
How should rest time be calculated if it’s a leaner brisket? I’ve heard they can dry our easier when it’s a leaner brisket? Is there any truth to that?
Is there a big cooking difference between a fire and electric?
Jeremy you are the best! Is it instant death if you brine your brisket for 10-12 hours before you smoke it?
Hey Jeremy, love your content! Been watching for a couple years now and you have taught me a great deal about how to do BBQ correctly. Previously I had been using a small upright smoker that didn't have a lot of space. Last year I upgraded to the Old Country Brazos and have been loving the results! I haven't had the stones to do a brisket yet, mainly sticking to ribs and pork butts as a way to practice and build experience with fire management.
I have a quick question that I was hoping you (or someone else with good experience) could answer for me. How long would you say is the max rest time for a brisket once it's done? Due to my schedule and coordinating with my family I'd be cooking for, I am pretty sure I need to smoke the day before eating. If I pull the brisket late the night before, allow it to rest in a cooler (with towels if necessary) overnight, and then stick it in an oven at 145 degrees the rest the day, will it be okay for dinner? A total of around 19 hours of rest. That sounds too excessive. Is it safe? Will it affect quality? Is there a better way to tackle the timing issue? Thanks for any advice.
Relatively new to offset cooking (I love it) and been so focused on clean fire. So I’m struggling to work out how to introduce us the dirtier smoke idea (which I like and makes sense). What is actual process for creating that dirtier smoke (whilst maintaining right temp?? Is it just using logs too big (but not toooo big)? Or adding a log just away from coals that will smoulder a bit?? Keen to hear your advice
You are not a scientist and give real combustion engineers a bad name
just salt and pepper huh? white people!
If I do a vertical smoker, do I do fat down to protect the meat?
Do you have a vid on smoking a chuck?
Hahahaha ! You're Alex Jones impersonation is spot-on !
Am I to late for the Franklin raffle 🥺 is February 2023. I still love to watch your videos, learning a lot from them. Thanks
If I only have a drum smoker, would it be recommended to put fat side down to help protect the meat? EDIT: 21:00 This seems to of answered my question.
The best Alex Jones impression ever!
Do you guys start resting when you pull it off or do you vent then rest
What does it mean if the brisket is probing with zero resistance, floppy and jiggly and then after you rest it it’s dried out and the connective tissue is also dry almost like a paper texture? I normally pull it off, wrap it up and immediately throw it in a cooler, is it just continuing to cook in the cooler?
hellyeah
You r very detailed and definitely know what your doing . A lot of trials to get where you’re at. Thanks for sharing your knowledge
I have started cooking more on a pellet grill. Because the heat comes from underneath should I cook fat down the whole cook?
I’d looked away from the video for a second and had to do a double take with that Alex Jones impression 😂 man of many talents, apparently
you are the best youtuber going thank you for everything man
Dang, I was looking forward to this but it’s hard to watch when you literally watched one of his older videos just seconds before. His older ones seem much more put together and thought out
Wohoo!!! FINALLY… my first successful restaurant quality, plastic fork tender point and flat. I was in the timetemp process camp. Once point was probe tender.. I’d pull it only to have the flat tough. Hardest thing was to put that 15lb prime brisket back on the pit for more time with the flat. In fact, it took another hour and a half beyond point being done. After so many fails.. finally an end product I’m proud of.
Helping my brother Joe cook his first brisket, gonna be a long night. Thanks for all the tips!
Maybe I missed it but did he mention what type of wood he used?
One thing I wonder about is injecting brine into a brisket. I get the point that most of the "moisture" people perceive in meat is, in fact, rendered fat. But doesn't brine (as opposed to, say, beef broth) help with this somehow?
Did he just imitate Alex jones