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34 Comments
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I wonder… is there ever going to be a way to replicate this on a Traeger/Pellet Smoker? Might have to get creative, but I wonder if it could be done… thoughts?
gotta figure out how to do this on a pellet smoker lol
God dam you can cook a niiice brisket
pour a little tallow in the fire????
Dangit… leave our secrets alone..
Curious if similar results happen with a reverse flow where all that fat drops on the hot baffle plate and sizzles back up into the meat?
how often are you adding the fat trimmings onto the fire? just curious. I was thinking maybe if you could have a little steel cup suspended over the fire somehow with a little hole drilled in the bottom then you could just fill the cube with chunks of fat and it would be like a perfect dripline of fat without any spikes. someone needs to design a little fire box accessory like that lol probably would be fairly easy to come up with something especially people already making lots of cool accessories.
Does fat that is dripped into when it vaporizes does it turn into chemicals from hell that give you cancer
Damn, I haven't even tried the other 57 variations yet and now this
I tried this on my last brisket and I had the darkest bark I've had so far. I will be doing this again, thanks!
Hi Jeremy, love the channel and the great brisket tips. I was wondering if you could do a segment on making the perfect Texas style brisket on a Pit Barrel Smoker. We've all applied a lot of your technics, but still haven't achieved perfection. We have questions, like it is better to hang the brisket or lay it flat, fat side up or down, spritz or no spritz, wrap in butcher paper with tallow or a foil boat, the best wood and charcoal is a big one, finish in the oven or on the PBC? So many questions and we've tried several without getting past the "good level." It would be awesome to hit the "great level." Any help would be huge. I think most of us are using Costco Prime briskets if that helps. Thanks again.
Remember the first gas grills came with Lava Rock! That provided tremendous flavor when the fat was dripping down! Today all you get are gas grills with nothing! Like cooking on the stove. Redundant!
fat when burned will vaporise the fat and that builds up on the meat. vaporization is the key
Keep it up, great content and presentation.
But the burned fat does not create white smoke?
I'm using a WSM, so would it be better to add solid fat through the door or take out the water pan and let the fat drip naturally into the coals? Would have to use small water pans on cooking grates instead.
So there is a BBQ joint in Junction Tx called Coopers BBQ (cant miss the green tin roof) .They have a flavor and yellowish color to the two inch porkchops….they are a dream.
One of my favorite things to do will smoking a brisket is smoking a cigar!
Is there a place to find your recipes? I write them down when I can, but would love a place that has them ready for me to follow! Thank you so much! Already made the best pork shoulder I have ever made on my Traeger with your recipe.
Jeremy, what are your thoughts on a Reverse Flow Smoker? I have seen you smoke on your Offsets and Pellet smokers but not a Reverse Flow, would you consider trying one or do you believe the cook will be the same as an Offset Smoker. Continue to keep up the excellent great work, please and thank you.
Really dig your content Jeremy.
I never realized you smoked cigars! First time I've saw one in your videos! Nothing better while smoking meat then some good beer and cigars!
14:10 — this bark brought out his inner Owen Wilson
Your wife's "Okay. Stop eating it now." at the very end of the video, legit made me LOL. As always great information. I really appreciate the objectivity in all of your videos. You always start off by saying what you heard or observed and then you speculate as to why something might be a certain way and then you see for yourself. It is refreshing to see one be so open minded and willing to adapt. We grill a lot. This summer, we will smoke our first brisket, ribs and chicken. We've been gathering info for months. Your videos have been the most helpful.
How would you recommend incorporating this idea to a Weber Smokey Mountain cook?
Did you use lawry’s seasoned salt on this one?
I simulate this using a Traeger Timberline 1300 by the following:
Trim brisket, placing trimmings in a bowl.
Season brisket, place in fridge overnight, along with the trimmings.
Next day, pull brisket to reach room temperature.
At same time, pull trimmings and place trimmings in a pan on the top of the oven, low to med heat. Use a high sided pan to prevent spattering overflow. Stir to prevent sticking to the pan. This is to begin the fat rendering sooner.
Start smoker and place fat trimmings with rendered fat in double aluminum pans for safety.
This method is not the same as the fat being burned in the fire, but it adds fat on the surface the same as with a water pan, where it is smoked into the brisket.
I then use the rendered fat when wrapping.
Yooo Jermey if smoke a brisket on a smoking drum do I need to cover the heat with something? and does the brisket go’s with the fat down to the heat source or up ?
What are your thoughts on resting a brisket by leaving it wrapped and in the smoker? I have a pellet smoker that can go down as low as 150 but if you leave it to rest in there at a lower temp like 165 instead of the oven is that a bad idea? (Other than wasting some pellets)
Chuds bbq has a video where he goes over all of the secrets he's learned in the industry and applies them all for a brisket cook. Adding fat trimmings into the firebox was one of those tricks. It's a really cool and informative video.
Love your videos, thanks for all the valuable information.
Smokin' a stogie while chopping up some wood.. my hero
After All that.. Zero Smoke Ring
Hey Jeremy! Do you grind your own black pepper or buy it pre-grinded?