Simple Secret to Improve your Brisket!! | Chuds BBQ

[@bmoon11]

I love that you keep showing yourself trimming briskets. Each brisket looks and feels different so its good to keep seeing you trim different shapes and sizes. Hope you never stop doing this :)

[@emmgeevideo]

LOL... I was just thinking the opposite. I've seen it so many times that I get it.

[@MS-pw6jx]

Yeah I love it too. I always see the lovely shape of his briskets post-trim, and I tell myself I'm going to try and replicate the nice oval shape next time I cook. I never end up having the balls to cut that much of the meat off the end of my briskets though XD

[@homegrilladvantage]

No, I think this is a great comment. I cooked 12 briskets last week for a local brewery and they all looked a little different. Its important to see different trims so you don't get freaked out when you get one that looks a little different (mohawk in different places, more or less deckle fat, etc...). Chud is the man

[@darrenj9013]

I agree. If people don't like it that's what the fast forward button is for. Please keep it up

[@FeChefUSA]

I am waiting for a video where he actually used these over trimmed scraps to make what he claims he uses them for. Am i wrong? Where is the sausage or buerger videos?

[@chads7796]

Bradly passing down the brisket knowledge. Foilboat and a LONG rest is a total game-changer. I have only made a few briskets, but the last one I did a month ago was the first following the Chud foilboat/long rest method. It made a HUGE difference and an epic brisket.

[@bmwolverton]

I love how sauced you were the night you put it in the oven lol! Dat Miller Ligggght

[@backporchbarbecue]

I picked up this toaster oven coincidently. Absolute game changer with the overnight brisket rest. I’ve been using Chuds tip & tricks for years now and it’s taken my barbecue game up to a new level. Cheers brother 🍻.

[@chrisfrederick5615]

I have this exact oven but I was limited to only two hours of bake time before it shuts off. Do I have a different version? Any clue? Thanks.

[@bhamneurad1]

There is a fairly large number of bad reviews on this toaster oven...How is yours working out?

[@carlosrendon6651]

​@@chrisfrederick5615I have the Smart Oven Air Fryer and the max timer setting on Bake mode is 10 hours

[@jeffatgorbysgrill9480]

LMAO @ "What the hell Chud, I can't afford a Waygu Brisket".......I spit my coffee.....=)

[@aaasports9898]

Belch!

[@47buckeddy]

he's gotta put that on a t-shirt.

[@PeteFindsObscureStuff]

Love your videos Brad. Sounded like you were either super tired or had consumed a few too many Yuengling when you put the brisket in your toaster oven! 😁

[@murphyrichard6485]

Dude did everything I’ve been thinking about. Been looking for this size toaster over for a while! Great job bro

[@jamesgunn5358]

Thank you! Jeremy Yoder got the model# from you a few weeks back after I asked him if he knew what you had. Ordered it immediately and I love it! Haven’t done a brisket since I arrived but it’s great for all kinds of things!

[@HungryHouseCafe]

Hey James . . . did you get a brisket done in your Breville? Does it hold at 140 for long periods without shutting down? Did you run the convection feature or just warming?

[@gaps2420]

I asked you about this a few weeks ago and was so stoked to see you focus on it in this video! Breville for life! Im actually excited to try it for the full rest next time.

[@gabbymaint5857]

Another great video, I like using the Sous Vide, but never thought of using it for the overnight rendering. Could you make a video comparing the difference between a sous vide and toaster oven?

[@dadlovestofish]

Always great work on your videos! Thanks for sharing your technique for resting in a toaster oven. I've found using my larger oven doesn't keep low enough to rest overnight and this will help all of us! Love your channel and especially love the always present "snake in my boot" after lighting the fire! LOL! Never get rid of that or the HAT! Thanks again!

[@RandomInternetPeople]

Happy Birthday Chudley!

[@mrhalfapino]

I have a similar toaster over. I already rested a Boston butt the same way. I’m definitely doing my next brisket the same! Thanks Bradley for all the content showing what can be done in our backyard!

[@morymoto1306]

can you let us know what model it is? thanks!

[@salocin911]

which model? thanks

[@mrhalfapino]

@@morymoto1306 Cosori air fryer/toaster

[@mrhalfapino]

@@salocin911 Cosori air fryer/ toaster

[@hambone150]

Already really wanted this oven, now I for sure am going to be getting it, thank you for making yet another great video!

[@kenethsoberano]

The long term reviews are bad on that oven.

[@hambone150]

@@kenethsoberano May I ask what kind of problems there are with them? I thought they loved them over at ChefSteps

[@kenethsoberano]

@@hambone150 Reviews I've read are everything from failure after third use to it catching fire. Brad using it outdoors is probably wise when it won't be attended on an overnight session.

[@studnick10]

I smoked by brisket till 202 using the foil boat method and then into my oven lightly wrapped at 155 degrees. It was in the oven, for 17 hours and although very nervous that it would dry out to shoe leather, it was perfect by everyone standards. I think you could leave it in an oven for 24 hours and it would still be perfect. Might try that some day. It works. Thanks Chudd. The point was unbelievably rich and wish it was larger. :)

[@williammills7778]

I use somethung similar. I use an electric masterbuilt smoker for resting only it goes from 65⁰f - 265⁰f. It's never been above 140⁰f and can hold several briskets 😊. Cheers 🍻

[@LoneStarViking90]

Bro! I literally used this exact oven 2 weeks ago to rest my brisket. I wrapped mine in BP with tallow drippings and pulled it out to perfection when my bros came over about 15 hours later. Ima try leaving it in the foil boat next time. Love your content brother, from New Caney, TX. Keep keepin in real.

[@derricktyler3577]

Hey Josh, were you at all concerned with the paper catching or lighting up on the heating elements in there or is the temp so low the paper wouldn’t catch anyway? I know you’re not trying to have the paper close to them at all, but just curious if that was a concern of yours.

[@mrhonda1]

Thank you for this. I got my wife an air fryer for Christmas but something tells me that she wouldn't want me running it all night long. So, I ordered a cheapo $20 toaster oven with a constant on feature and a low temp setting of 150. Can't wait to try this out.

[@markopolo1]

How did it work out? What toaster oven did you get?

[@morymoto1306]

would you mind sharing the model of that oven? thanks so much

[@salocin911]

please help the community out and tell us which oven you're using. thanks!

[@justincouch2448]

I’m loving all these different ways to achieve a heated rest . As I’m fairly new to smoking and I’m always trying to learn . One way I would love to see a successful heated rest achieved is by using a counter top roaster . Such as the 50$ aroma roaster from Walmart . Maybe it’s not as common as i think but it seems that on Facebook pages it seems like a bunch of people are using those to rest briskets .. I have tried it twice and was not successful but I am also not been able to achieve consistent brisket results , but it would be great to see a Chuds brisket rested in that way to see if it works .

[@Zaral7]

Happy birthday Chuds - thanks for all the great content!

[@rmftrushing6591]

Love your videos, man. Thanks to all you KZbinrs I watch regularly, my backyard BBQ is hands down better than any restaurant here in Mobile, AL, (My opinion, I know, but preferences effing matter!) and all I have is a cheap Sam's Club pellet grill, and a "22 Weber Kettle, which gets most of the love these days. Once, I had a snake in my New Balance... JS You probably won't read this far, but I have a recommendation! Tiger chicken! Spatchcock, dry brine overnight with spg, smoke with mesquite till 145 internal, crank the heat to 400 and completely cover in Tiger Sauce. Caramelize that sweet and spicy awesomeness into that bird till 160 internal... Rest under foil for 15 minutes, and 🤯.... It's definitely the best grilled chicken I've ever tasted. Anyone who reads this, give it a shot. You'll love it, I promise.. unless of course you suck.

[@glendonlewis2447]

Love your videos! I watch lots of smoking shows everyday yours has the most info on what works keep up the good work!

[@debbiejohns6036]

Toaster oven … what a great idea. Thank you ! I was looking for something (on the budget) to rest brisket at a steady temp for 10+ hours. Thinking an electric smoker would do the trick but never thought about a toaster oven.

[@no_skool_bbq]

THAAAANK YOU! I in the early stages of building my outdoor kitchen. I was trying to think of a resting solution. My oven is unreliable. I was thinking electric smoker, but this….

[@JoshBabin]

Howdy from H-town! Another excellent entry in the world of barbeque knowledge. Wish I could get a DVD set of all of your video, my dude. Keep it up!

[@hookedonbarbecue]

Love the vids man. Gonna attempt my first kettle brisket this Sunday.

[@0713mas]

I have an 18+ Lb wagyu brisket in my drop freezer, waiting for spring smoking weather! I needed a refresher course on trimming. Nice brisket Ty

[@h.collier3544]

Nice! I have that exact oven. Haven't tried holding a brisket warm in it yet, but next brisket is going in it. Looking forward to your study on how long you can hold a brisket in a warming oven.

[@325ctd]

I’ve gone as long as 22 hours and it was still perfect. This is holding 155 in a commercial warming cabinet.

[@mikeb9984]

Which model is it?

[@EricsBBQAndMORE]

Brilliant idea Mr Chud!

[@OffsetRookie]

Happy belated! Great cook, I have yet to try a foil boat brisket, but you've pushed me over the edge. I'll be trying this one next! :)

[@tofast4ualll]

Let us know how it is

[@jimhayes1970]

This changes things. I am used to staying up all night to cook and doing a 4 hour cooler rest for a 1pm party and being too exhausted to enjoy the party. Being able to finish the day before and hold the brisket will make my life easier. Also, I have a 6 year old Bosch electric wall oven that has a Proof setting for baking that goes down to 100 degrees.. That means it can set a low temp at 155 for my hold. I am going to try this next weekend. Thanks.

[@napasbbqco.]

I use a turkey roaster on warm setting. Works great

[@Ninja98x]

I love the idea of an experiment video where you try longer rest times. That's something I've wondered about myself. How is it after 12, 24, or even 48 hours of being held at 145-160? Also one thing I'd love to see in that video would be comparing weights of the brisket, particularly with different wrap methods. Just how much more moisture do you lose over a 24 hour rest than a 12 hour one? If you wrap one with foil vs. butcher paper vs. foil boat, how much moisture do you lose over a long rest and how does that affect the bark? These are questions that I've never seen someone answer and I think you'd be blazing a trail if you tested it!

[@S1L3NTG4M3R]

THANKS - - Happy Birthday to you!!!

[@nagrasto]

This has every best element of a chud video. THIS is how you do brisket!

[@chrisharris6834]

Thank you for the link!!! I’ve been looking for one for a while and have been underwhelmed on them all for sure. I’ll give this one a look!

[@Jojo-ml1db]

Happy birthday from scotland! Love all your videos man, best bbq on you tube

[@tommyvtexantrogden2682]

Awesome video ! ! Also love the 3 wardrobe changes during it all HA ! Keep up the great content !

[@LD.Walker]

I love when the official taste-tester put her paws on the table. She turned her head and saw that brisket and I swear her eyes got HUGE. So awesome!

[@stefanmarciuc7825]

Happy birthday man 🍻 As always, love your videos and we appreciate all your hard work! Long live this channel!!

[@SmokingDadBBQ]

What more in life do you need? Judging by this brisket nothing lol. Delicious

[@danieltrevino9023]

Thanks for showing what kind of toaster oven. Great video 👍🏼

[@brendanconnelly1835]

Looooking good! Love to see an attempt on a smoked porchetta

[@MrCleveland]

Can’t wait for the length of rest vids. Keep up the great work.

[@smitty7592]

I've learned a lot from your channel, Brad and have used the electric oven on warm method for a couple of cooks and it seems to work. Last time held for about 20 hours. The meat still sliced and wasn't dry, but the slices did not hold together well at all. I think the longer it is left in the warmer will lead to this, so under these circumstances, either like you said taking it out and resting before putting back in the warmer, or perhaps taking it to about 195-200, then putting in a preheated oven on warm for however long you need. I do this cook and hold method so I can cook the brisket the day before a party. Makes it very low stress, but would like to still have a high quality product.

[@peterslattery2401]

I’m so glad I found this channel. Keep up the good work!

[@snoogans3849]

Thanks for the toaster oven tip. Never thought to use it as a warmer.

[@victorbarrera9980]

Good looking brisket and probably even better tasting....Have you ever tried resting a brisket in a roaster? I have an Oster roaster oven but I've never used it to rest a brisket.

[@TRIPLEBsBBQ]

Niiiice. Gotta love the overnight rest.

[@iptvforcheap4756]

You've officially confirmed the idea I had in mind! Can't wait for my next brisket cook and rest in the toaster oven.

[@etienneoligny5106]

Are you going to do a series on drum smokers after webers ?

[@samuelwarkentin8589]

Yes please! Can you do the test for how long we can rest it for? I love cooking brisket however i want to know how much I can push the rest so I can cook the day before and have it for dinner the next day. I'm hoping to have a rest of about 24hours but would love an expert's opinion. Love the content!

[@reidkg12]

I want to be your official tast tester! Your dog is awesome.

[@bjsbackyardbuckeyebbq5820]

Would you consider a video in which you separate the point and flat, cook separately and then rest both in the Breville, recently purchased the oven and wondering if both will fit at the same time considering foil boat for flat and paper wrap for point for extended rest 👍

[@studnick10]

Tried 52 hours in the oven with about 8 pounds of flat at point and chopped it for small sliders and it turned out awesome. I thought it would be inedible but everyone liked it better than the roast for Christmas day. Chalk one up to Chud.

[@gonzalesdr1]

Ok I tried it... I was a little worried. It turned out great. Smoked the brisket for 4hrs.. used your foil boat and continued till my brisket reached 205°. I removed let it rest to 180° and placed in my roaster and maintained an internal temp of 150°-160° for 17hrs. Thanks for the video..I liked it!!!

[@danoesq2]

Great video. I picked up the oven and it works great for brisket, also got a Chuds press and that thing is awesome. Just curious how you store and reheat your leftovers. I usually cook for one or two people and get through a lot, but not all of it.

[@MrFino02]

Do you have problems fitting the brisket in the oven? It looked like the tray width is only 13 inches and I think alot of briskets are 18-20

[@from5023]

Greetings from Ukraine! Great recipe!

[@paulkandas2768]

Happy birthday Mr. Chud and to your twin sister as well and plz keep these amazing videos coming

[@mychaelramirez9613]

Great tips once again! Thanks for all the consistent informative yet fun content!

[@CentralTexasGrilling]

Great looking brisket Chuds!

[@jimanddeb]

Happy Birthday Bradley!

[@richardscholtz9023]

I'll need to clean my toaster oven before doing this, but I'll give it a shot. For suggestions for a new episode, how about cooking some mojellas (sweetbreads)?

[@pebblesthebunny8407]

Yay Brisket!!!! Bradley for President 🇺🇸

[@Davidmaxwell07]

Always getting that thumbs up for feeding your pup 🐶 🤙🏼🤙🏼 amazing video like always

[@michaeldruce4536]

Great video Chud. Love you mate!

[@gabrielracine8093]

Lookin fantastic as always!!

[@paulkersey1989]

I’m here in Utah putting out a brisket every Sunday, but just from my back yard…and it’s on a pellet grill. But I’m doing what I can. I would love if you did a pop up near Salt Lake City.

[@outdoorswithclem6671]

Come BBQ in Utah!!

[@JakeLovesSteak]

I second this!

[@dwprado25]

I’m still trying to achieve your level of brisket cook. Love the content and will definitely continue to support team Chud!

[@wavegod5797]

Happy belated birthday, great video as always 💪🏾

[@glennmcdonald4557]

Everytime I watch this video I wanted to ask you if doing a 12 to 15 hour rest do you really need to take your brisket over 200 internal temp for perfect tenderness? I'm an amateur backyard smoker and im trying to find a more consistent finished brisket. Also I've been looking to see if you have done a chud rub brisket?

[@raystani8680]

Happy birthday mate.

[@vitaliypeker6640]

Hah how many of those Miller lights did ya have that night? Beautiful brisket

[@charleszeelie8288]

Epic brisket man, lol and you guys can entertain! Keep up the good work bro.

[@allieandbo]

Because of you, when I watch other brisket videos and see their finished trim job, I simply shake my head in disgust. I wanna comment for them to come watch you trim one so they can see how it's done. I don't. But I want to.

[@pwread]

sames.

[@jamesgunn5358]

Totally get it lol

[@ChickenFriedBBQ]

Im trying you overnight rest in a toaster oven/ turkey roaster…. Went in last night at 7pm…. Im about to pull and slice… fingers crossed!

[@DBZTCG]

Awesome as always Brad FUNNY 🤣. Can u do more Jerky Vids thanks again mate legend 👍

[@HerbRasta]

Man sorry Chud. Ive been watching your work for a while now and juuuust now subbed, Dont know how that happen but.. yeah.. good stuff brotha!

[@great207]

I'm trying the foil boat brisket this weekend.

[@kentsatterfield6617]

I live in Idaho Falls, about 3 hours from Salt Lake. If you come back out please give some notice. I don't have social media anymore ( I know, gasp!! 🤯) But if there is a way I could find out, I would totally drive down to ol SLC to meet you.

[@jagreddog]

Hey Chud and everyone here- I use the Pit barrell cooker.Im 1 for 3 on a good turn out.I have 3 ??? for the peanut gallery.(1)Do you inject atleast the flat?(2)Considering the price of Wagu,im stuck with Sams Club choice and or prime,How did yours turn out?93)My best resting option for now is my oven or my Yeti cooler,Did you burb it before resting to get temps down?Thanks

[@joshgressett]

Chud! I saw your pork ribs video from a year ago, and I found it interesting how you flipped the ribs over to have the membrane side facing up. What about a smoker makes the top side crisp up more?

[@joshgressett]

Side note, the ribs I made based on the video were my best yet

[@bradcampbell624]

Convection and it's dry heat do wonders

[@danielfischberg2660]

Thanks!

[@donovancroker1153]

I just turned 32 myself!!! You give me hope

[@AJLeadbetter]

Love it!!

[@ForceRecon112]

Hey Brad, in addition to Ombre in your video for talking about improving your health, I'd like to reach out as well. I'm a big fan of yours, been watching at least 2 years and I'm also a registered dietitian(I can sent my credentials if needed) and thought you or your viewers may benefit.

[@waltzb7548]

I was ascared, terrified, intimidated, lied to..but thanks to Chuds and Racevice, dove headfirst into the world of BBQ Brisket. Just finished my third one using foil boat and they were all tender, juicy, delicious, and the Angels sang! Thank you Bradley!

[@AndrewKullberg]

Great video man! Love the BBQ content. No joke, I also just turned 32 yesterday. Happy birthday!

[@Averagejoethings]

Happy belated birthday. I have the same oven and use it for the same thing.

[@JoeJohnson1]

We use an electric cooler with the heat feature. It works nicely as well.

[@robertbenavides3899]

Shout out @Chuds BBQ #Awesome Cook #All The Time :) #Come On #South Texas in The house!

[@ryanmedlock5974]

Last summer I bought a Marketplace electric smoker for holding briskets at 145-150 for hours. It works well when I have a catering order and I cook from 5am-8pm. Holding them overnight until I deliver.

[@MrKoopas]

Which one do you have and how many briskets can it fit?

[@ryanmedlock5974]

I have a electric smoke hollow, about three.

[@Trumpetmaster77]

Excellent cook!

[@mikemorrow2997]

Amen Mr. Chud, there’s absolutely nothing better on a brisket than salt and pepper, and drinking a cold Miller Light🤘

[@wooltron1]

Did a wagyu brisket yesterday and was able to rest it in the oven at 160 for 6 hours. Hands down the richest piece of beef I've ever smoked. Had one piece of lean, one piece of fatty, and a couple of burnt end nuggets and I'm still in a food coma. Just as stoked for the smash burgers I'm going to make with the trimmings.

[@dextergivens7441]

Happy (belated) Birthday from all here at Sugarhill BBQ 🍻

[@landonwilbourne2733]

First, Happy escaping the womb day to the BBQ teacher! Second, that's a freaking huge brisket.. 👀 that thing looked like a monster

[@Hunter__14]

Bravo sir, bravo.......👏 👏 👏 👏 how often did u have to reset ur timer on the oven if any?

[@bayareadoghouse]

Any thoughts on experimentation butcher paper inside the foil boat? Giving a a buffer from a heat conduction surface. Love it!