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14″ Slicing Knife:
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31 Comments
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I better get at least one twitch follower from this
Steve, always great to watch your very patiently detailed videos. Thank you for that. I wonder if you can share with me the type of holding oven you have. I have seen the larger ones but I really want a smaller one like I see in the video. Again, thank you!
Why not just use a foil pan about the size of your brisket?
So I use a Lonestarz Grillz pellet smoker and am attempting my first whole brisket about 10 lbs before trimming. After watching a video the technique is no foil or water tray. Just program it to run @ 180° to an internal temp 160°, then 215° to an internal of 170°, then 225° to internal 202°, finally 160° to hold it till you can pull it being an overnight cook. Any thoughts?
Gracias por permitir la traduccion en español.
Usted es el mejor youtuber cocino con el sous vide y ahumado despues.
Siga asi amigo y gracias.
Always a great day when I see one of your videos drop! Thanks for all you do Steve!
Love that shirt Steve!
damn you look like a fit jim hopper from stranger things 😮
Steve, thank you for all your testing and explaining. I have a Weber SmokeFire EX6 Gen2 pellet smoker/grill. I use Smokin Pecan Shell Pellets for my low & slow cooks. My question I have is about when meat stops absorbing smoke.
Is it true once the brisket reaches 140 internal temperature it will stop absorbing the smoke (flavor)? If it it true, wouldn’t you want to put the brisket on right out of the refrigerator, set your smoker to a low temperature (I do 180 degrees) and wait until the brisket reaches 140 degrees internal then raise the smoker’s temperature to 275 – 300 to finish the cook, render the fat, and continue to build the bark?
I love the idea of using the foil boat earlier. Going to try that method but after the brisket reaches 140 temperature internally. Let me know if the 140 temperature is true about absorbing smoke.
I run an OKJ Highland at 225° for hours without adding anything. I hate the "add splits and charcoal every 15 minutes" and/or the "leave the firebox door open" method. Do you people really not know how to use a smoker properly?
does this work well for a webber kettle also?
Idk about a lot of people but my Traeger doesn't really have a large enough top rack
Our Turkey roaster holds +/-3 degrees. Couldn’t believe it is so tight! Way better than our oven. I am going to try your Test method 😊👍👍THANKS!!
Nailed It!
Outstanding!!!
anyone use a little chief smoker as a holding oven? Just got a pellet grill and about to try my first brisket. Cant figure out to get oven lower. On warm it fluctuates 170-190 and dont want to dry out. So im thinking either yeti cooler hold or the smoker.
Holding oven discovery: My toaster oven's timer will only "bake" for up to 4 hours but…. If I set it to "dehydrate" (which will run at any setting from 100 to 200F) the timer will go for 12 hours! This allows me to use your excellent "holding" method for easy timing for service. 👍
What happened to your long hold of 150f for 16 to 20 hours when pull it off at 195 ? Can I blend these two methods? Thks excellent video
Great vid
Very nice and detailed video. I've smoked several briskets and I couldn't explain this cook like you did, I shared this channel with friends. Great video.
HEY Steve!!! Did you go fat cap side down in that foil boat?
We have a split oven that I use for holding a brisket. I set the lower oven to 210 degrees and put the brisket in the upper oven which warms from the heat of the lower oven and stays at 150 degrees. Works great. I learned the hard way that the warming drawer turns off automatically after three hours. Had to throw away a brisket in the morning 😭
Great stuff! One note for pellet grills, coming from someone who primary smokes on one: I don't think it's optional to start on low/super smoke for a few hours. I think it's absolutely required. You just don't get enough smoke flavor without that.
I'm adding you this minute on twitch!
It’s nice to see another video from you
Great video!! Thanks Steve. Christmas will definitely taste better!!
Steve, have you tried this method on pork butts?
You’re a BBQ control freak alright. The kid hasn’t touched anything 😂
Awesome video! Very informative, thank you!
I've never seen that lopper saw! I'm definitely picking one up now, I already had my mitter saw bite me once lol. Thank you for sharing that gem!
I smoke a brisket every six months and have to re learn what I'm doing this is perfect timing
This isn't beginner… its all the same basically. The problem is people try and over complicate this.