In this video I break down what I believe to be the biggest mistake backyard barbecuers make when cooking a brisket. I also tell you how to fix it.
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Videography by J.D. Stewart
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Pro tip – Many modern ovens won't let you set 150F, but they DO have a temperature calibration that will allow you to trick it to hold at 150F. Just set it to the lowest setting – say 200F – and then do the calibration (google instructions for your model) and tell it the actual temp is 250F when it's set to 200F. It will lower the temp by 50 degrees so when you set it to 200F, it will stay at 150F. Just remember to set it back to normal when you're done, or remember you tweaked it and change your cook temp accordingly when you're not using it as a warmer.
I ain't waiting more than an hour if I've been cooking that bitch all day and I'm hungry as fuck.
Deven archer and bubalinski said this
Mid cook.. bark isn’t getting charred with the dark bark. Internal temp is 165.. would it be okay to still cook without wrapping? I want the charred bark.. please help!! Cooking at 250 Webber Smokey mountain.
Souz Vide is soo dang easy and is like $50 to rest a bathtub of briskets. You literally just clip to the circulator to the side of any container and set the temp for 150 and the time for x hours. I just use a couple of large zip loc bags taped together or vacuum sealed bags no matter. Vacuum sealed and rested briskets make the greatest christmas presents ever.
Do you leave the Brisket in the same paper it was cooked in for the rest, or should I re-wrap with fresh paper, or possibly foil for the rest? I plan to rest mine in a warming oven at 150 for 12 hours.
Rest time I hate this time 😂😂😂
So. smoking a brisket takes most of the day, then let it rest over night…but who eats brisket for breakfast? Do you refrigerate and warm up later in the evening or keep it at 170 degrees all night AND all day until supper time?
just cooked a brisket and messed it up because i put it straight into the warming bin.
i cook till 160 or so, wrap and put in oven at 200-210, when i wake up the oven usually shuts itself off and the brisket is still 150-170. ill turn it on its lowest temp and hold till ready,
Over 8 hours and my brisket taste like pot roast, resting at 150-160
Dude I’m not spending half the weekend doing a brisket. I’ma out the smoker let it cool chop it up kinda guy. Always taste good to me😊
So if I’m doing it on a Traeger, let it come down to that 180, then put it in a cooler or my oven at 150. I have to try this
For the temp, is that based on the flat or the point? I’d think they would cool at different rates due to thickness? I’ve never done a brisket so trying to learn lots..
When I smoke anything it's mostly for me and maybe someone else. I'd really like to server a quality smoke meat the next day for family, friends, neighbors. I'll I've it try! Thanks for posting!
So I just got my meater block would that be sufficient enough to monitor temp the whole time or is 4 not enough and I should still get one of those thermoworks reason I'm even asking is I don't have anymore money rn to get one
How is the meat cooling to under 145 unsafe?
Because, if that's unsafe, then my daily lunch should've killed me long ago.
Has anyone here tried both an oven and cooler rest? If so, is the quality about the same? I've been resting mine in the oven for 8-10 hours at 150 and have been really happy with the results. The only issue is that I'm using a lot of electricity. If the cooler method is comparable, I might give it a try.
How long is too long?
After a 1 to 3 hr rest. I like to put in fridge for the next day then slice it. Makes for the perfect slices and tastes just as good warmed up after. Great for when you want to shrink wrap also. Easy handling.