Brisket Wrap Test

[@MadScientistBBQ]

To see how the foil boat method turned out, check out the video link in the description. Let me know what other experiments you would like to see! Also, I did the foil boat as a different video because I wanted all the briskets in this test to be the same distance from the fire. I can only go three wide in this pit so I thought it would be unfair to do the foil boat in this comparison because it would have been in a hotter or cooler part of the smoker.

[@Andre-oc7gg]

South African now living in California. We South Africans are known for our braai (South African BBQ on wood fire). I've always loved meat and I've fallen in love with barbecue. I love your channel!

[@benwagoner9741]

I would love to see a foil boat method with one wrapped in paper and one not.

[@TheBradleyd1146]

Can you please do a foil boat without the butcher paper ? I'd love to see how that compares.

[@jasonlowe6661]

Love the fatstack! How fast does it recover after you've had it open, for example, for the length of time when you are standing in front giving an explanation and both doors are up? I have the Lang 84Deluxe. Comes back in under 5 min.

[@richy20119]

Do the Moe Cason. Hybrid foil/butcher paper. kzbin.info/www/bejne/gGnKo3iQe8-Mm9k

[@Musicman9492]

For as much brisket as this dude cooks (as presumably eats), his body must be like 80% smoke ring, by volume.

[@americanrroyalty]

And moist

[@danielgc1970]

HAHAHA :)

[@mikeappleget482]

Wonder what he does with all that brisket?

[@chambersr1176]

He sells meat. Hes said it before

[@joshuahind]

Brilliant

[@sounddesigner3007]

I know the video is older but I just noticed you’re wearing a Pocock Brewing shirt! Great beer from Santa Clarita! I used to live there but have since moved to Music City…

[@devildocozo5096]

Love that you did this video Bubba God bless stay safe man can’t wait to start my own experiences

[@charlesdang2557]

Jeremy, another awesome video. I am more a ribs man than brisket, but gotta love this focus on brisket that you and Harry are doing.

[@johnvrabec9747]

I like butcher paper the best, and so do all my friends and family. I just smoked a brisket Saturday for my annual BBQ I throw for a bunch of us from work, and I made my own tallow from the trimmings. I drizzled the tallow over the brisket and then wrapped in butcher paper. Everyone said it was my best brisket ever, and I make some darn good briskets. The bark was great and consistent with tons of flavor. Brisket isn't that hard to smoke, you just have to do the basics well and it will be tasty every time. The first basic and probably the most important, is use prime meat only.

[@Ky1eB]

can you do a video on saving a tough brisket?

[@JyveKilla]

best brisket you've had in months and didn't use beef tallow. just an observation :)

[@Sebastopolmark]

Man you're killin me having to watch this. Gotta get out to the cooker! !! !!!

[@iphoneman360]

Love your videos! You should start a patreon so we can support you more. And you should totally do more on pork ribs 🙃

[@phillipdanne322]

rested overnight? how many hours and what were they kept in? Great video!!

[@misterpi3.14]

Mad Scientist : " I used my wife as a blind taste test. She has a wonderful pallet. Which one did you like best? Oh that one? Excuse me audience, my wife actually has a terrible pallet." That's the look that went over his face. lol

[@valentinpineda247]

My personal preference is no wrapping. I also like to keep the temp between 220 and 260 degrees I am not the guy who has to be at 225 degrees exactly. I cook to general ranges, but that is so I can enjoy my bbq time. If you like to cook to 225 exactly, like people I know. Do it. But I will enjoy my 6 pack of beer and pork rhines. 😋

[@bigmanbbqnj]

Jeremy, thanks for another great video. I have spent time cooking all 3 ways, since I started cooking on a reverse flow stick burner, I have started using unwrapped method, but I mop them with beef tallow and wrap in plastic wrap before I put in the cooler. This has made the absolute MOST dramatic change to my brisket flavor because I get a nice crust, great smoke flavor, and the wrap and rest with tallow make it juicy AF. My last 2 cooks using this method especially were about as good, or even better than the Franklin, LA BBQ briskets I and my friends have had in Austin and surrounding areas. You should try it.

[@jerryfry688]

What are the white gloves that you are wearing under the black ones

[@philbiha8094]

Honestly you should have do e a blind test, this experience to me isn't as good if it was a blind test, you may be already biased to butcher paper, but that is only my opinion, I appreciate the time you put into the video

[@danielpais7306]

Hey Bud, Always great videos! what is the recommended internal temp for brisket?

[@garymurt9112]

205 is what all the charts say. I don't know if he goes by a different temp.

[@LSC2001]

What temp did you smoke these guys at?

[@jimmyjohnson5512]

Foil definently one on this cook

[@ddgrillz4880]

Thanks for ir scientific input on bbq!

[@chasepedigo]

There are lots of BBQ KZbin channels. Yours is by far the most thorough and well thought out. Each one of these videos is exactly what we want to see. Hard, controlled, replicable results without bias. Don’t tell me to do something. Don’t just tell me to do something, tell me why I’m doing it and I’ll learn it.

[@shareksolutions]

Have to agree. I'm new to this, and this is the ONLY BBQ channel I've subscribed! Great work.

[@MishaTal1]

I have 4 favorite channels (cooking wise) he's one of them.

[@nommchompsky]

You can tell that he is actually a scientist

[@alcredeur]

Maybe you should’ve done a blind taste test. Like blindfold yourself and let your wife hand you the pieces. That way, your bias towards the butcher paper (face it, you do have a bias in favor of it) would absolutely not come into play. Just my thought/suggestion.

[@GrillTopExperience]

Did you catch the end where his wife tasted them blind?

[@brad4527]

I'm into the plain Jane , no wrapping for me please. There is no wrong way . Brisket is just so good and it's even better the next day and the next day ... I will have to try the butcher paper way though. Great video !

[@maxlee6676]

I wish this was a double blind test!! get someone to put hidden labels under the briskets, swap them around randomly, then take someone who doesn't know which is which to give pieces to jeremy in blindfold, so jeremy can't tell which is which and neither does the person giving him the pieces, but since a third person labeled the briskets underneath, they can find out what's what after tasting.

[@alcredeur]

@@GrillTopExperience I did. Knowing his personal preference before this and the fact that their answers were complete opposite makes me think his biases played into his answers.

[@ralphr6650]

I agree, it’s a biased opinion...nothing wrong with that, as we all have a preference

[@LifebyMikeG]

sometimes you gotta just get in there and test it out. Great info!

[@kristianodegaard6682]

Awesome to see you here! You should add a pulled pork sandwich to the sandwich series!

[@MadScientistBBQ]

👍🏻

[@teejay3250]

Thanks for making vthis video bro. Glad you're taking the time to share this with us. 💪🏾

[@500dollarjapanesetoaster8]

@@MadScientistBBQ This could be heresy, but what if you reversed the process by doing the wrapped cooking first (to get the softness), then finishing in smoke to develop the bark? I know that would make the brisket more delicate to handle, but have you heard or tried this? I did just try doing my first bbq brisket. I did the foil wrap and yeah it was a little less juicy than I wanted.

[@BiggMo]

@@500dollarjapanesetoaster8 You should test this and let us know. The current belief is that the uncooked to rare stage is better for smoke to penetrate the meat to five you the smoke ring - but maybe that’s false, let us know.

[@johnnyrodriguez5565]

I cook all my brisket unwrapped.... BUT once I pull it from the smoker I wrap it tightly in foil and rest it for 2 hours in a cooler. I find by doing that, that the bark softens up a little bit so you end up with a very nice bark, but still get that full flavor from going unwrapped the entire smoke. Love the videos! Keep them coming!

[@tfries72]

Great technique will try this one

[@Grizzlox]

Same. The resting period is the most important part of the cook

[@SkunkMonkey991]

Same

[@AdsForAdults]

Thank you. You answered a question I had

[@CamoDC4L]

Add some beef tallow to it as well. Goldees method 👌

[@Cre8tvMG]

In the lower circles of hell they watch this video over and over, but never get a taste.

[@arigross6822]

Underrated comment

[@stereodreamer23]

The key to foil-wrapping is to use a "hybrid" technique. I mostly do smaller (under 7#) briskets, and I've become a HUGE fan of the "4-3-2" method. Four hours unwrapped on an open grate, 3 hours wrapped in foil, and 2 hours to finish, sitting in the foil, but with the wrapping opened up to crisp the crust. . You get fantastic rendering of the fat, incredible tenderness and juiciness, and a delightful amount of smokiness to the flavor. If you think you're not a fan of foil-wrapped brisket, just try this alternative method, and you'll become a fan...

[@spinedoc893]

Yes I do that too and it works well. I also do the 'foil boat' method too where you cook it unwrapped to about 165-170 then put it in a foil boat with the top open so the bark stays crispy. Sometimes I put a bit of liquid (beef broth, apple juice, cider vinegar, whatever you like) in the bottom. It comes out pretty much the same as your method but it does get more smoke flavor if that's what you are going for.. Not sure I've ever done the exact same way twice but that's half the fun!

[@jerryjonesburner2168]

Wym by last 2 to finish... 4 unwrapped 3 wrapped and 2 what?

[@alloutdoors3471]

You inspired me to smoke brisket, and know others feel the same way. Keep up the good work.

[@tracynewman5246]

I’ve cooked hundreds of briskets ribs butts wild game Etc. Using the foil here in Texas for 40 years but I will try the paper and try it thanks for the videos not to old to learn and try different methods 👍

[@Fazman81]

I've also used foil on around 100 briskets and never had them look like the one he smoked. I think he may have accidentally placed it fat cap down and washed it out a little.

[@jonathanarnold7773]

I wrapped all my briskets in foil when I first started doing them. The last 2 have been in butcher paper and the wife and I both thought they were the 2 best so far. Could be a result of just getting better at feeling for doneness at the end but it's definitely what we're going to be doing from here on out. Fortunately,. brisket is delicious no matter what you do. Overcook it, undercook it, it really doesn't matter. There are varying levels of deliciousness but I've yet to have one not be delicious.

[@USMCTexan]

Texas' own Aaron Franklin uses the butcher paper, I'm telling you....I used to be a foil guy, but you will get WAY better park with paper than you do with the foil!

[@dylanpeterson6192]

Honestly, I've never had a BAD brisket. I promise, even the last place in a cookoff is delicious. I've done bare, foil, paper, and even aluminum pans covered in foil. In my experience, if you have to rest a real long time or even chill before slicing, the bark is still pretty but tends to be soft, no matter the method.

[@FilmColossus]

Did you try the paper?

[@seansmith2187]

I think this is my new favourite brisket/BBQ video. It just goes to show that everyone has a different technique, and more importantly a different palate/preference. What I liked the most, was you weren't like some who tell you that one way or the other is the best or only way to do something. You gave 3 options and you and your wife clearly had different opinions...much like all of us out here in BBQ world. I've only ever done unwrapped and foil...but I have now ordered butcher paper that arrives next week that I'm excited to try. The one nice thing about foil is the juices you collect. Any leftovers I vacuum seal with some of those juices and reheat in the sous vide....moist juicy brisket almost as good as the day it was cooked. Thanks for the great video. Cheers!

[@newnatural6778]

I really wish I lived next door to u after an episode like this... what do you do with all that 🍖 after all this "testing?"

[@danmcguire60]

Love the acknowledgment of "do it the way you like best." Way too much, "this is the only way to do things" out there. Keep up the good work!! Thanks for making great content!

[@Badenhawk]

Gatekeeping is annoying. So what if I smoke for 6 hours, wrap, and finish inside in the oven? I like that quote "there are no rules in the kitchen".

[@0827Woody]

If it's do what's best for you, this hypothesis is busted.

[@joshtoy]

Experimenting only opens the door for everyone. Trying new methods might become a new standard.

[@NoBSBeardReviews]

Very helpful video, I’ve been away from the BBQ game for a few years (3 young kids). I’ve done unwrapped & foil wrapped previously. Looking forward to trying the butcher paper soon. Great channel man, very helpful.

[@CraigPifer]

I have to say that of all the BBQ videos on the Tube, I do enjoy yours the most. I really need to up my game. I'm fairly new to attempting to smoke briskets - about 2 years, all on a Weber gas grill, all unwrapped. Definitely plan to start wrapping, and incorporating more of your tips. Last night I was starting to tell my wife about one of your videos and she interrupted me at one point. To resume I said, "So, my friend Jeremy Yoder..." I may not actually know you, but from your videos you seem like someone that I would want to be friends with. Thank you for all you do.

[@craigoneacre7431]

I have to agree. The video work and editing are differentiators - and the content is pretty nice too. 😀

[@MadScientistBBQ]

😂 haha that’s so funny. We all have people we follow for our hobbies. I feel the same way with the people I follow. My wife also has to suffer through me telling her about stuff I watch. Good luck with your future cooks and I appreciate the support

[@williammasterson6682]

I just smoked my first brisket a couple of weeks ago using foil and also placed butcher paper on the fat cap only with the fat cap up for the final cook and temperature. 8 lbs 8 1/2 hours 203 degrees and it was the best I ever had . 250 degrees for 4 hours and 300 for 4 1/2 hours

[@2005Pilot]

Video on Best Resting Methods & Fatside Up vs Down during Wrap stage & Resting Stage would be a Great Science Experiment!

[@llemmon]

There are a lot of those already

[@holmessph7]

Fat side down. Take the tallow and slather it on the top through out the last few hours.

[@cruzsanchez3647]

The one in foil should have been put back in for at least ten minutes to bring the bark back

[@Benchumblito]

WHY IS THIS FOOTAGE SO BEAUTIFUL i didn't come here for it but gawd dam

[@roger92020]

Would really like to see a video on how you rest your briskets overnight without drying them out. Anything more than 90 minutes in a cooler for me ends up continuing to cook and gets dry.

[@TMJ32]

Leave the lid cracked an inch or 2

[@samiclex6816]

@@TMJ32 wished I did that my first brisket I put in cooler and shut and wasn’t as tender as I like even was still decent

[@glenwalsh1723]

Did you let it cool in new paper to about 170 then put it in the cooler?

[@adamwiggins8290]

I've found that wrapping in foil but not tightly gets the best of all worlds. Allows the vapor to escape but also allows for faster cooking.

[@nathenoneptoh]

there's a method out there similar to this that involves venting the foil right before the end to finish.

[@SeaTacTrucker]

I cooked a brisket last night and when it was time to wrap I realized I had no access to butcher paper, as I pondered my dilemma I remembered that my local municipality had banned the use of plastic grocery bags which led me to the fact I had a plethora of paper grocery sacks. Long story short I put my brisket in a properly inspected paper grocery bag and wrapped it tight , the result was as equal to the butcher paper. Glenn in Seattle

[@carterhalo255]

Very interesting! Thanks for sharing.

[@Mac7504-OG]

The worst bs I've ever read. Lol. Who doesn't know they don't have the items to finish off a packer when smoking one? Amateur hour? Butcher paper is nowhere near a common grocery bag and it's down right hilarious to read this. Almost every household has foil? Did Seattle ban that too? Lol probably but still, don't spew bs please. Thanks.

[@devinjett2080]

You should add a small timer in one of the corners so we know how long into each cook you are!

[@LownSlowBasics]

Love this mate. One of the best briskets i've personally had was from a "no wrap" cook. Loving it all the way from Australia.

[@TractorsNStuff]

Ive only done two whole briskets in my life. The first one was unwrapped, because I didnt know what I was doing. The second one was after watching MSBBQ wrap it in butcher paper, so I did the same. Trimmed, seasoned, cooked, rested about the same. My family and I prefer the butcher paper. My next brisket will be wrapped in butcher paper. And likely the one after that! It's rare that a family of 3, two adults and 1 toddler, will completely consume a 15lb brisket in two days!

[@jerryjonesburner2168]

U never tried with foil tho

[@markpavelchik3874]

Gotta tell ya I’m new to the brisket world & I’m working with a Pitt Boss 1600.Of all the folks I’ve checked out,I like your approach & break down of things.Keep the tech tips coming !

[@davidreynolds9744]

Everyone has their own little trick. One that I was taught is that if you wrap in foil, don't finish in foil. Unwrap it toward the end and finish it in the smoke. That will dry the exterior some and get some fresh smoke in at the end.

[@drewtripp1]

Second this. I started doing it after my third brisket, and haven't looked back. Wrap it in foil to get it through the stall, then unwrap at 195°F internal and return it to the grate uncovered to finish. I use a Kamado, and will put 2-3 small chunks of mild wood in the very bottom of the grill literally in the ash tray for this final leg of the cook.

[@1989inception]

What a great idea. Can this be done with a porkbutt for pulled pork?

[@davidreynolds9744]

@@1989inception In theory. I have never tried it that way. I wonder if it wouldn't be better for brisket, since ultimately a pork butt is just going to get pulled.

[@PitmasterOntheWay]

Great video man! Personally I like the most when Brisket is wrapped with Foil and so does the family. However, when I have friends who really love BBQ coming over, they all agree that Butcher papers gets the job done the best! Have u tried wrapping with foil and then let it run naked for the last hour of the cook? It has worked for me! Cheers from Finland

[@HookedOnSonics518]

I just did my 3rd brisket ever last weekend using the Texas Crutch with foil. My 8-pounder took 15 hours at 225. It was really juicy but there wasn't really a good bark. Yours is the 3rd video to advocate for butcher paper, so I'm definitely going to give it a try. Thanks!

[@greeneyesfromohio4103]

It’s been a year later, what’s your thoughts on butcher paper??

[@holmessph7]

I’ve never used foil. Either open or butcher paper. My experience is similar to his experiment. Foil doesn’t produce the best bark. Paper is a medium moisture and open is dry in some places. That being said I used a pellet smoker and I always use the top shelf, never the bottom.

[@markb7067]

Great experiment and presentation. Thanks for taking the time to put it together. Those briskets looked incredible!

[@FeartheBeard197]

Damn Jeremy, seeing these new videos always reminds me of when I first watched your channel when you didnt even have a thousand subscribers. A long ways and as always, videos top notch and all of us amateur's really appreciate videos like these to give us alot of knowledge. Wish me luck, smoking a 18lb Costco prime tomorrow!

[@MadScientistBBQ]

Thanks for the continued support! I really appreciate it

[@riflemusket]

Yay Science! I’m all about the butcher paper method. Not too keen on the crunchy bark from the unwrapped style. Foil wrapping (The Texas Crutch) leaves the bark kinda mushy.

[@Patriotsfan12345]

These are great. Have you tried fat side up vs. fat side down?

[@macneilssmokedmeats3832]

What’s the reason you would do it up? N

[@Patriotsfan12345]

@@macneilssmokedmeats3832 I use a weber smokey mountain and have read as well as heard the heat goes up the sides to the dome so the top is hottest part. Fat side up protects it from that. I tried it up once and didn't get the bark I wanted. I'm wondering if the fat up effected that. I don't know, fairly new and trying to figure out what is best.

[@macneilssmokedmeats3832]

@@Patriotsfan12345 I just got a Weber performance so that’s why I was curious, tonight maybe different smokers did different things ya know

[@kingrhun]

YOU need to do the taste test blind. Your bias for butcher paper was showing..... IN MY OPINION. For example, he made a comment that separated himself from those who are "using foil doing something right".

[@jalander8817]

Your BBQ channel has the best music btw. Love that delta blues sound.

[@MAKExEVIL]

My best brisket so far came when I added tallow when wrapping with butcher paper AND placing it in a small foil boat to collect all the juices.

[@jonathanarnold7773]

We didn't have tallow so we tried bacon fat. Came out fantastic.

[@rogierkraan]

Great research 🙂 For even more science you could do a double blind test for the tasting with 3 or more persons. Have them fill out a form about the taste, that way it'll be fully objective.

[@jsicario6763]

Same likes/dislikes between 3 videos over 2wks apart = Computer generated.... Sad you have to pay for this service to keep your channel going...

[@pnwflyfisher7699]

I need a sign now that says "No Rules in the Kitchen" As an home chef (took culinary arts in college) I believe in one rule of the kitchen.....Don't touch my knives LOL. After that there are no rules. Make food fun and make the kitchen be the best place to hang out in your home, be it inside or outside.

[@dwv88]

WAY TO MANY ADS !!!!!! Won't be watching anymore of these. Totally ridiculous.

[@pcde123]

Could you do a video that compares doing a video with multiple wraps, perhaps 3-4 times wrapped in butcher paper vs once or twice

[@MadScientistBBQ]

You mean multiple layers of butcher paper vs just one or two?

[@newnatural6778]

I just subscribed because your hair is fabulous and I'm also a science teacher 👩🏾‍🏫👍🏾

[@mattieice2988]

bro, all i can say is that can you please please please be my Neighbor! what a great video ive never cooked a brisket in my life, but although all 3 were cooked absolute perfect im with you on this one the parchment paper:) great video awesome presentation great camera angles and i would pay you top dollar for all the of them definitely got yourself a new subscriber and thank you for taking the time to do the comparisons of all three, happy holidays to you and the family we appreciate you love hugs and respect the Pryor aka iceman:)

[@luhawk2901]

i cant stop this BRISKET obsession due to this video... Awesome work Man.

[@TwitchRadio]

Hey there, new sub... Watched quite a few of your videos... Great job... But had a question for you... If you were going to buy a friend a full starter kit.. Like every thing they would ever need to start smoking in a Pellet smoker for the first time, including tools and maintenance items that most people forget... What would be your picks..? Anyways, thanks for the videos and I hope you are well 😎👍💯 going to go peruse some more of your videos have a great day

[@davidedgar2818]

Thank you for all of the great tips.✨ I have a smoker made from a 1952 Hotpoint fridge, it works very well. I use usually Kiawe (mesquite) sometimes mixed with fresh guava wood or for a stronger taste Ohia wood and have great success with wild pig and game birds, but that elusive brisket I haven't mastered. I think your video will have me on the right path.

[@curtiskrawczyk6256]

The tangible underclothes formally squeeze because conifer anaerobically encourage among a valuable leather. chubby, open faucet

[@Wvubrad]

Still my favorite bbq KZbin channel. I’ve done brisket all ways(sometimes accidentally). Lol. But seriously if you get the meat tender, you’ll please the crowd. The knife on the bark of the unwrapped brisket is very cathartic for me. Haha. Like bare feet in bluegrass.

[@sms9106]

I heard a tip from someone to put some Wagyu Beef Talo on the paper wrap.

[@jon0807]

I wonder if the "best" would change if you used a different smoker like an offset vs a pellet smoker. Or would it basically be the same?

[@llemmon]

No way would a pellet ever be as good

[@jon0807]

@@llemmon I realize that, but I'm asking if you did unwrapped, butcher paper, and foil ALL on a pellet grill, which one would be the best

[@retro-fodder3948]

there are two rules in the kitchen. 1. make it good 2. don’t get anyone sick

[@scottmiller7284]

As an absolute novice/beginner with this craft,I can not wait to practice this teaching myself! Great video!

[@steveoltjenbruns2366]

Another wrap that should have been tried is parchment paper. Normally used for baking, I know but I think it is another medium between butcher paper and foil. keeps it a little more moist, but not like foil. You still get a good bark. Just need to be careful because it's a little thinner and tears easily.

[@JBGecko13yt]

Thanks for the science. All of my briskets turn out flavorful and amazing in heavy duty foil double wrap. I get so many requests for a cup of the juice :) I also do things a little different, with a temp of 250 and 8 total cook time. and eaten the same day within 4 to 6 hours. I can't wait to get back to cooking for 100's of people. :)

[@jesse4550]

I love that the last 1:30 of the video was Jeremy telling all of us that his wife was wrong, without actually saying his wife was wrong. That’s a man that has been married a while 😉

[@alecgonzales4390]

Great video! Every method has something to offer, but for me, unwrapped takes me back to being a kid in west Texas and my dad smoking briskets constantly on his home built offset, with some tips he learned being a friend of Stubbs. I try to imitate those childhood memories!

[@medinastevan]

I wanna see that bone in brisket you posted on ig!!

[@MadScientistBBQ]

It’s coming up. Filmed it but I probably will release it in week or two

[@jamesgretsch4894]

I do my wrap for brisket in newspaper. Yes newspaper still exist

[@holysmokescharles]

You’re an artist man! I’m a smoking newbie and brisket is so tough to get consistently right. I think I’m batting 0.500....all your cooks look awesome! Juicy!!!

[@williamriley2528]

There's a reason Aaron Franklin wraps 106 packer briskets in brown paper every night...! You figure it out...

[@lexinatortl]

Great tutorial and experiment! You’ve come a long way! Love the taste test and the 3 methods! There was a experiment done on Meat Church with foil and butcher paper. The guy who used foil rested his brisket in butcher paper to firm up the bark on his. And it came out pretty good! I still lean towards the butcher paper myself but I have used the Texas Crutch when I’m running late on delivery. But ultimately I have to know my audience when I cater. But I’m just a backyard barbecuer and people are just happy I did all the cooking. Cheers my man! Love your videos!

[@jcz232321]

@~1:40, you immediately accredited yourself for me (a science based background of ~40 years) in this video, with the comment about not changing multiple things at once. If you do, you can't determine which variant caused which result. Liked, subscribed, and hit the bell.

[@Todd-tz9qq]

The sweet spot I recently discovered is to wrap in butcher paper then wrap in foil. 😁 You get maximum heat retention with also the benefit of wicking away excess moisture. I won’t do it any other way now.

[@MadScientistBBQ]

Dang now I have another method to test out

[@vincentnguyen5049]

@@MadScientistBBQ yes, totally want to see this! I know Harry Soo sometimes does this with his briskets but idk if the butcher paper would still serve its purpose whilst being wrapped in foil also, but an experiment is the only way to make sure

[@92bagder]

what if you boat the naked brisket? In theory you should retain the crunchy exterior and maintain a good amount of moisture, especially if you have a water pan.

[@hadukyvlogs424]

Những lác thịt sau khi được cắt ra trông rất ngon Rất thú vị Rất hấp dẫn

[@SB-uf4yw]

Lifting the lid entirely too often. If you’re lookin’, you ain’t cookin’.

[@josephdecesaro1528]

One of the things I found was that depending on what grill/smoker is being use it can change the method of wrap.

[@Outlandak]

Dude rubbed himself in brisket fat to be able to slide into that ad like he did

[@MadScientistBBQ]

😂

[@triguyw3304]

I wrapped in foil and then took the foil off at 190 degrees and then let the bark harden up. It was really good. I will try butcher paper next time to compare the two. Thanks for the video.

[@033randy]

What was the temperature of the briskets when you took them off?

[@Texas-Bob]

I’ve been waiting for you to do this. You’ve confirmed what I’ve always thought. It’s the pink paper for me. Thanks!

[@ericcarr7557]

I couldn’t find the pink butcher paper near me, but I found some white butcher paper? It seems to work okay, but is the pink much better?

[@corey1788]

@@ericcarr7557 not sure where you live but many grocery stores including Walmart have started carrying the pink paper due to its popularity. I’m not an expert on the differences but I think the white paper has more of a wax type coating and is mostly used to wrap and freeze meat. I’ve seen comments on other videos where people have used it but have never actually known anyone who did so can’t say if it has any benefits or drawbacks.

[@hottroddchevelle]

I thought the whole reason for the foil wrap was to avoid the stall, hence the name “texas crutch”

[@swedish3758]

im so glad you've grown this much. i havent watched you since you had around 25k, ill def continue watching from now on

[@rAvensBBr]

...the...tasting part... is where KZbin falls short in my estimation...😕

[@samuelmoore5160]

Agreed. Two days ago, I smoked the best briskets of my life (so far) and I'm dying to reach through the screen to grab a piece.

[@rAvensBBr]

@@samuelmoore5160 Same thing here. It was just one and a pork butt, but daggone...

[@440ex88]

Another great video Jeremy. I just wanted to comment on how I appreciate your unbiased opinions and the examples of the great BBQ places using the different kinds of techniques. Personally I have not had the same success with the butcher paper as the foil. Maybe it’s still lack of experience and the foil is more forgiving, and maybe it’s just my smoker but I definitely prefer foil right now. I’ll keep watching and learning and maybe that’ll change. Keep the great videos coming. Martin, NL Canada

[@docholliday6285]

The trick: Wagyu brisket, unwrapped. Wagyu has the marbling to ensure unwrapped brisket remains juicy and succulent while giving you the coveted bark. It cost more, but the results are worth it

[@whatevryousay]

Really really amazing video!!!!!!!!

[@AnalogWolf]

Thanks for this comparison! I have used paper for beef ribs and doing my first brisket this weekend. Watching this, I feel more confident about that and now I also know how to more objectively test for when to wrap (rendered fat, something I hadn't thought about as opposed to simply a temp value). I love beef with mesquite smoke- just two fist sized chunks was enough for a whole rack of plate ribs so I am going to try that. Mesquite can easily be overpowering so better to be more conservative than too much.

[@bullhogsbbq9658]

Cooks privilege, cook it how you want 🔥

[@Hman0762]

Finished up a Christmas brisket. 16hr smoke time. First time Ive done the peach paper wrap. Im sold! Brisket came out with a decent bark and was moist as ever. 😊😊❤

[@speeler4249]

Great job! Love your “scientific” approach to BBQ. I’m going try the foil boat method tonight/tomorrow. My last two I’ve done butcher paper, then placed into a plastic garbage bag while resting in my cooler, to keep the towels from getting saturated. They were both delicious, but I’ve wondered if the plastic bag has affected the bark.?. I think I will go without the garbage bag tomorrow, but then I will be changing two things... When you rested your “unwrapped” brisket, how did you do it? I assume the foil and butcher paper wrapped you rested in a cooler in towels and nothing else? Again love your videos, keep the awesome content coming!!!

[@Cypher84X]

Be careful placing food in garbage bags. They are not food grade and the polyethylene can break down into the food. Other chemicals can also get into to food if those bags are scented.

[@ryantusmc]

Foil brisket always gave me much more of a, "baked," taste. Almost like it was done in an oven, even if it was smoked for a good portion/most/all of the cook. Might be an anomaly, Idk. Really like getting the perspectives on different techniques though, your content is awesome, and keep up the great work!

[@SniperTrader2023]

I've smoked brisket and other meats in a turkey pan with some water in the pan and then I just wrap the top of the pan with foil for the whole cook. Usually has a nice smokey flavor and juicy, moist and tender. Plenty of smoke seems to get inside the pan even though it 'seems' pretty well sealed. Hint don't check it or look at it for 24 hours, I guarantee it will be one of the best smokes you've ever done with any meat. If there's bones in the meat, the meat will just fall right off. I'm getting hungry :)