Mad Scientist Foil Boat Brisket Review | Chuds BBQ

Byamazingfoodstv


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49 Comments

  5. Great to see how two experienced BBQ "channels" getting together. So much help & advice on a subject where experience & time in front of a smoker, cutting board & camera make for a better learning experience for us home cooks…

  6. What a dream team, I'm subscribed to you both. To be honest I've been sub'ed to MSB much longer and have been watching Jeremy for years. Glad I found your channel about a year ago, local guy doing brisket the right way. Central TX the capitol of live music and the home of the best barbecue on the planet.

  12. Cooking my first brisket flat today, will be using the foil boat method to finish it up. Good colab video guys! Always like watching you 2 and throw in Harry Soo as well, would be cool to see all 3 of you together on a colab vido!

  19. I used to watch Mad Scientist BBQ and Jeremy Yoder is a joke compared to you! His feedback is so irrelevant that it’s laughable that he feels he’s your equal… Go home Jeremy, you’re interfering with valuable content… and PLEASE take your opinion with you. Please and thank you. 🙏🙏🙏

  21. I think my favorite part of this, being a native Texan who now lives north in Kansas where they have no clue what good Texas brisket is, is the honesty Jeremy was giving. A lot of videos seem like "oh I'm supposed to say it's amazing," and you could see how his mind just couldn't find much to critique it with. Love the content, and thanks for another channel I can pick ideas from in the food and BBQ world!

  24. Brad: I'm planning to use the foil boat method on my Cotton Gin barrel smoker (with diffuser, and probably a water pan) because it does such a great job of putting smoke on meats. I've never tried to do a brisket on it… but I'm gonna give it a whirl. I'm thinking about maybe putting one layer of butcher paper on top, crimped inside with the foil boat? Have you ever tried it? After watching the video of all you guys at Goldie's, I'm wondering if maybe that'd be an option of getting the best of both worlds? Thanks for the great videos, and the humor you add to them. I think I'd like to crack a beer or two with you. Cheers, Brad!

  28. Even if something is great tasting one will grow tired of the same flavor profile. It would not be cool if everyones BBq taste the same plus we all have different taste. What is great for me may just be ok for others.

  31. I tried the foil boat on my Chargriller 980 and the bark was amazing, but the bottom was a bit "shreddy" and maybe overcooked? A bit more like pot roast, certainly tender and great tasting. 15 hour cook time and 6 hour rest time.

  32. What kind of toaster oven do you have that's large enough to rest a brisket in overnight? I considered resting the brisket in my large oven but the lowest temp is 170 degrees. Is that too hot for a prolonged rest?

  34. Hey Brad, Serious question i have not seen many people talk about online. I've been to some very good bbq places, Blacks in Austin and Kreuz market in Lockhart, Tx. Alot of fine details on cooking brisket but these restaurants that are pushing out grade A brisket, I don't think they put nearly this much into it. If you're cooking a 100 briskets how can you possibly do that? So my question is do you know the secret of how these guys push out good brisket in high quantity? I would love to know.

  37. I am very disappointed in this Chuds BBQ video in collaboration with Mad Scientist BBQ!

    https://www.youtube.com/watch?v=I-tXdMW1Z48&t=604s

    I love your channel and I am learning a lot from you when comes to BBQ. I am also a fan of Mad Scientist BBQ, but there is one major thing that is so wrong with this video…

    As an engineer with three science degrees, I would like to say a few things about this particular video that is so wrong. Right out of the gate, BBQ and cooking in general is an art, not a science! Science could never, ever break down the Mona Lisa painting by Leonnardo da Vinci and faithfully reproduce it to be near acceptable. None of the greatest scientists in the world had ever been a famous chef. Why would you lower your art to the level of mere simple numbers and measurements? You’ve spent years to perfect your art by following pit masters in your field that is based on traditions through many generations of BBQ refinements.

    The truth is, Mad Scientist BBQ should have you on his channel instead to authenticate his discoveries about BBQ. Your BBQ is the real thing (aura) and his is just a reproduction that needs to be judged by a real artist. A scientist is never qualified to be a judge of any real work of art.

    I enjoy and respect the information I am getting from the Mad Scientist BBQ channel. The host is putting his best efforts in trying to learn BBQ scientifically. He is a learner (like a child) in trying to find out why you did the way you did (as a master). His findings should just be an observation, but he is not qualified to be a judge like this video his representing him to be.

    You on the other hand is a master through your experiences and traditions in doing it right the way it has always been done for ages in Texas. Please don’t sell yourself short! You should be the judge as you are standing on the knowledge of masters who are the “shoulder of giants” in BBQ.

    You are the master and he is the apprentice. I don’t care how many degrees he actually has. He is a scientist, so an observer and a learner. That is what being a scientist is all about. Mad Scientist BBQ is far from being qualified to judge your art!

    I am writing this comment because this video is completely backward!

  42. I was lucky enough to have some brisket at the John Mueller Meat Company in 2013. It was amazing and had that crispy, bacon-like, bark with super tender meat like Jeremy is describing.

  48. I hate to spoil the party but your fan base is not getting the complete story here. BBQing has been going on since caveman days. Barbacoa from Mexico during 1500s translates to BBQ. You young guys like Aaron Franklin, Terry Black, etc. act as if you've re-invented the wheel. Let's break it down, for real. You buy a 12 lb. brisket for $100 +/-. You then have to buy hickory, pecan or post oak wood to last 12-24 hours while smoking…that's another $75. Plus butcher paper, foil and spices, say $25. After brisket is smoked, it shrinks by 35% typically. Now you have a 7.8 lb. brisket. $200 spent, plus a whole 24 hour day, plus clothes and hair permeated in smoke, divided into 7.8 lbs. finished product = $26 per lb. Take your family to a BBQ place. Within 2 hours, you'll feed 4 on $50, not have to burn your clothes and save $150 – save on time, money and shower. That's the smart move. Keep the clique' going for the young audience. Us older guys know better!

  49. Jeremy studying the brisket like it’s a book. I know there’s a flaw. But there isn’t a flaw.
    Bruh!
    Next time can you both do a brisket off and I’ll be a taste tester the offer is out there.

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