Comments on: Mad Scientist BBQ’s Secret to Perfect Brisket

By: Big Al's BBQ

Big Al's BBQ — Wed, 29 Mar 2023 21:29:26 +0000

I really enjoyed this video. Jeremy is a legend & the fact he was so willing to discuss things shows that & I think you represented him just right by making this great video 👏👏👏

By: David Macklin

David Macklin — Wed, 29 Mar 2023 21:29:26 +0000

I have been cooking for over forty-three years. I was 10 years old my grandpa started me out on the barrel pit. I learned to listen or suffer the consequences. Anyway what I was trying to say I have talked to several people including Franklin, Myron Mixon, Guy fieri. We all agree you will never ever learn all there is to know to many variables to smoking them. I know I've got a lot more to learn about BBQ. I put my heart and soul in to it, cook-off or back yard bbq. If I do become a postmaster. It will be at the big cook-off in sky.🤠

By: BrisketWizard

BrisketWizard — Wed, 29 Mar 2023 21:29:26 +0000

Were the briskets put on the pit before the fire was started? I do it all the time on my 250 Moberg. The briskets and pit come up to temp together. And the first hour of "dirty" smoke gets the bark started sooner. No acrid taste after a 10-12 hour cook.

By: Decoy72Racing

Decoy72Racing — Wed, 29 Mar 2023 21:29:26 +0000

His advice on not wrapping until the color and fat is rendered changed my brisket tremendously. I always followed the wrap at 165 deg, that is not the way. Game changer.

By: Eff You, JOEbu. I do it myself.

Eff You, JOEbu. I do it myself. — Wed, 29 Mar 2023 21:29:26 +0000

Wait… The fat cap side is the top and presentation side? I always thought it was opposite?

By: Antonio Tinoco

Antonio Tinoco — Wed, 29 Mar 2023 21:29:26 +0000

God damn. You're good with the angles on your channel. Felt like I'm being catfished. You look a lot slimmer when you control the angles but you a thicc ass boi. Also forbidden memories music is 💯

By: jethrodull

jethrodull — Wed, 29 Mar 2023 21:29:26 +0000

Getting my offset smoker soon. Watching all kinds of videos to learn. How much wood will it take to do a brisket?

By: graefx

graefx — Wed, 29 Mar 2023 21:29:26 +0000

The rise in Lawry's with internet brisket discourse has always been a trip for me. My dad had a restaurant that closed down around 2000 and we got tons of restaurant supply spices including a tub of Lawry's. I put that shit on everything. It was my go to chicken and steak seasoning.

By: Daniel Vrhovac

Daniel Vrhovac — Wed, 29 Mar 2023 21:29:26 +0000

The table is to low to work on. But even with a higher one u probably get back pain.

By: Brendan

Brendan — Wed, 29 Mar 2023 21:29:26 +0000

was there any sort of rotation work of the briskets? like at each temp bump did the closest to the fire box move to the middle, the middle to the far side, far side to the firebox, front to the middle, middle to the back, back to the front?