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I’m a memphis bbq die hard and I still can’t understand the “bark” thing. It’s burnt. Just say it’s burnt but the inside is delicious. Black crust doesn’t taste good.
Seems like Jirby does this method but cold smokes it for maybe only an hour.
My Response to Mad Scientist BBQ's Cold Smoke Video – In Defense of Bar-A BBQ
https://www.youtube.com/watch?v=leB8R9fpYGs
It’s hard to contain myself when Bar A is 20 mins away
There is a spot in Nashville that does this of which I won’t name. The brisket there tastes like petrochemicals
Is it possible to use binchotan charcoal for offsets?
Brisket #1 looked like you pulled it from the Exxon Valez spill. There is absolutely NO REASON to use Matchlight. You are not at a public park in Chicago living in 1972 cooking hot dogs.
I watched Jirby with Goldies BBQ lay his briskets on a pit, pour charcoal in the fire box, then saturate it with lighter fluid. That was it for me. No one in their right mind should look up to anyone who does that kind of stuff with their smokers. Goes for Matchlight too. In my opinion only.
Trying to reinvent the wheel. Also, that fan most likely increased you draw dramatically increasing the heat.
Why the matchlite? Just use a chimney to start lump charcoal and then add your splits. That way you are still starting with a cold smoker without the added chemicals.
Am I the only one who is grieving the loss of a beautiful looking brisket? Experiments are great but it broke my heart that it came out so poorly and probably went in the trash.
Creosote on your stack
I like the technique, but I would never use match-light briquettes. Instead, why not use natural mesquite lump charcoal and start it tinder and a match?
Do you think cold smoking on a pellet would make it taste closer to an offset?
@madscientistbbq Thanks again for trying this out. I put a video together you may be interested in where I speak directly with Cooper and Caleb on their process. Would love your thoughts on it. https://youtu.be/leB8R9fpYGs
MATCHLIGHT??!!! NO! NEVER … Never anything containing chemicals … I never even use briquettes!
Sounds like creosote, I COVERED my first brisket in it. It was awful 😂
Got a full night's sleep…basically…
Why do we need to use MatchLight? Why not a pile of lit coals and unlit coals instead. The Matchlight is just a no no – it should be banned from being near any kind of barbecue. Do you think that the greasy coating on the inside of your pit is just chemical garbage?
Do u think that exhaust vent helps your draw from the smoke stack? Looks like it does lol
How do you prevent bacteria from multiplying while the meat is being smoked the first 8 hours?
That cow gave it's life just for you to f*ck it up and say this tastes disgusting.
This is just a BBQ trick to save on labor. Run a long cold smoke and have the morning guy finish everything. If you want to do it at home better start with a coal bed or at least burn a charcoal chimney way down. Unserious video really.
Here’s a hint, if you cook the brisket fat side up, you don’t have to add tallow back in. I always had moist brisket, until I started cooking it fat side down at your suggestion. All the fat runs down into the bottom, and the brisket is dry.
I use hardwood lump charcoal started in a charcoal lighting cylinder to get my offset smoker going. A good bed of Kohl’s, with chunks of wood stacked up on top. It’s basically a shortcut to getting hot coals.
That is not cold smoking.
Jeremy, you need a Bluetooth or WiFi fan system for your firebox that has a PID temperature thermocouple in the pit itself. Being able to close the system shut the entire way and having the option to monitor the temperature the entire way could've been really useful for something like this. Also, a rotisserie offset smoker would've definitely done a better job regulating temperatures and what not.
I personally have had amazing success using a vertical pellet smoker and pulling a super low and slow cook method to smoke brisket 24 hours and end with perfection. Wish I could add a photo 😢
Use the snake method with no lighter fluid
I use a Char-Griller 980 Gravity Smoker so I:
1. Load the chimney and start cooking at bedtime
2. Go to bed
3. Snore
4. Wake up
5. Coffee
6. Wrap/tallow brisket
7. Morning needs🚽
8. Remove brisket at 202 degrees
9. Toaster oven at 150 degrees until supper
10. Torture family with amazing brisket aroma all day.
11. Slice and enjoy, while everyone thanks you for all your “hard work” 👑
Ignition duration. If you know you know.
Was the fan sucking the smoke through the smoker?
Why not try and electric cold smoker for the first 8 hours, it will have thermostatic temperature control, no offensive smells and then transfer to your offset smoker for the cook?
I’ve done this before with ZERO issues(don’t have a smoker anymore), but I actually like this way a little better, I don’t know why, but I just do……always comes out super juicy, and tender!!!!…..I don’t have to add some more coals during the cook, but I’m ok with that
Could you try doing it but instead of the lighter fluid briquettes you try soaking some lump charcoal in some bourbon or whisky?
When I hear the term cold smoke, I think of smoking cheese or salmon where the smoke is actually cold enough that it doesn't raise the temperature much above ambient temps. This just sounds like a slightly lower slower smoking process
Pls pls pls test this cold smoke technique overnight on a pellet grill, 180 super smoke, top rack, finish in oven next morning. Thx for great videos.
If I hear of ANY BBQ joint smoking with charcoal much less chemical filled charcoal I will NEVER go to that place…..that's just nasty and can't believe anyone would actually think that it's a good idea.