Confit Brisket | Mad Scientist BBQ

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Filmed and edited by Erica Yoder.
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[@weswilkes86]

“On a scale of 1-100 I give it a C” 😂😂

[@joegonzalez4188]

I laughed

[@ldoubleg2006]

"C+" which would mean 75-80/100

[@jorjesosa7319]

75 to 79

[@yenzen9112]

@@ldoubleg2006 Oh brother.

[@alejandrodelavega1063]

Erika's hilarious-- that was such a wife move. Your look of disagreement was priceless.

[@oZepRF]

I was thinking the same lol

[@SeanTownsendStormrider]

Yep, classic wife move. I've had people tell me it's the best brisket I've ever had, and I can always count on the wife to come back with "it's alright I guess".

[@BBQOnABudget]

Same thing with me….when her opinion is wrong, I just quit asking.

[@pacman_17]

Love it. Have your opinion and stand your ground 😂

[@mikespaeth1286]

very persistent in trying to change his wife's mind.

[@ImTheBlueRanger]

What Erica is highlighting at the end is so incredibly important. To me, BBQ is about the memories you make around a table full of foil trays, cutting boards and paper plates. We can get real specific about minor details to make that food taste the best to us but to the average person who isn't eating good BBQ on a weekly basis that choice brisket is a delightful treat! We gotta remember what we love about bbq and go back to just enjoying it for the love of the food and the memories.

[@TheChillBison]

This. My very first brisket (I'm only up to 3 now) had (to me) all kinds of problems. Took forever to cook, wasn't very juicy, etc, but everyone loved it and said it was soooo good. So six months of smoking later, I just thank them for the compliments. I love sharing the food I make, and need to take joy in their happiness, and leave the notes for how it could be better between my logbook and me.

[@porkshank13]

Hi Jeremy! Love your videos but I really think it would be best for you and Erica to always blind taste test. No matter how objective we try to be it's just impossible to eliminate bias. Regardless, I have only smoked one brisket and several chickens my whole life and yet I am subscribed to your channel and watch almost every video so you are doing something right for sure. Thanks for the content!

[@sw01ller]

as good an idea this is, i think their honesty shone through and you still got the real verdict.

[@MrBaalin]

Problem is... after being the person who handles the food for that long you clearly know which is which. (Movie magic) But ideal for guests yes

[@ScottBlankets]

Agreed. How can a scientist not use double blind or at least blind taste tests. And if the look is a telltale sign blindfold needed.

[@kingasia]

Thank you Erika - I can only get costco choice near me.. And I don’t want to pay the cost of ordering expensive briskets online. Hopefully Costco brings back prime briskets at some point. Either way it made me feel better that she enjoyed the paper wrapped choice so much. I will definitely try some creekstone and SRF briskets for occasions.

[@clamdiver5000]

Sam's Club always have prime briskets in my area.

[@kingasia]

@@clamdiver5000 thanks! It’s a bit further but I never think to look there.

[@jittcrazy1882]

If you have a Costco business center check there. I'm in Colorado and it's the only spot 24/7 that has them. Normal Costco is hit and miss

[@cup_and_cone]

@@clamdiver5000 Same... My local two Sam's always have Prime brisket. Sometimes they carry Choice too, but always Prime.

[@Dranomoly]

Regular Costco has been sparse on briskets and I've only seen choice the last few trips. Costco business center had Prime though, and Sams has prime.

[@tavarisjones551]

It is hilarious watching you and your wife disagree on how things taste. You are absolutely right about being your own worst critic. Cooked 2 briskets a few weeks ago. I'm analyzing every component of the brisket while everyone else is happily stuffing their faces.

[@mikesmicroshop4385]

I think I would have used a 2-gallon ziplock bag and sous vide cooker! It would have used MUCH less tallow and still would have been able to keep it at a constant temp for as long as you want.

[@afinecupofcoffee8476]

One of the best briskets I've ever smoked I held for nearly 15 hours in a sous vide for a work event. It was so good. People still talk about it almost six months later. I chucked in solidified beef tallow in the vacuum seal bag to confit it. Definitely try it if you've never done it.

[@pogmahongobshite]

What size VEVOR Hot Box Food Warmer was that in the video? Also, do you think this will hold up in the winter? I was looking at those too as I don't want to do a 150 hold in the oven due to the overwhelming smell. Was also looking at the Anova Precision oven but I'm not sure I would want that outside in winter either.

[@barrygolden9823]

TMG is about an hour from me. I love my Texas Original Pits offset but if i knew of TMG before I bought it there would probably be a TMG sitting outside right now!!!

[@romuloacd]

Accidentalmente termine un brisket en confit por usar papel de aluminio en forma de canoa y el brisket solto bastante grasa en las últimas horas y se almacenó en la canoa de aluminio, y la verdad fue uno de los más jugosos brisket que he hecho.

[@brettm5419]

I notice you didn't give the price for the Creekstone brisket. I admit that Costco one didn't look great pre-cook, but cost has to be a factor in this type of shootout to be useful for the home cook. Based on their price for prime, I can get 3 Costco briskets for the price of 1 at Creekstone!

[@CoolJay77]

If you have enough mouths to fee three briskets, you could get Costco Prime, otherwise you can get a Creekstone Prime.

[@kennybaumann2117]

This is crazy!!! When you showed the beef cheeks done this way I thought, "I wonder if you could use the same method on a brisket?" I went and bought a flat seasoned it with my own tried a true rub, smoked it on my MB 1050 until it built a nice bark, about 6 hours. I had put an aluminum pan half full of some fresh and some tallow that was smoked already in at the start of the cook so it was all smoked when I was ready to put the brisket into it. I won't mention any names but because I planned ahead instead of "pouring" slightly warmed tallow over the top of it, I gently lowered it into the pan of hot, smoked tallow that was already the same temperature. The bark stayed perfect and it only took 3 more hours and it was probing like butter so I pulled it out, gave it a quick dust of my rub, wrapped it in paper and put it to bed for 6 hours. I probably would have left it in the pan but was afraid of spilling it trying to put in my electric cooler, turns out it was a good decision since it allowed come down in temp and avoid it from over cooking. When I pulled it out and unwrapped it it looked amazing and when I made the first slice I thought I had over cooked it because there was so little resistance but I ate it and it wasn't. I continue slice after slice and they were so effortless. I swear it was the best brisket I have ever had, juicy, perfect pull and bend over knife tender, and exploding with flavor. My very first thought was "why aren't people doing this in competition? It is a complete game changer in my book.

[@izzysilv]

When you have a bbq channel and you're cooking high end meat all the time, of course regular stuff isn't gonna taste like thousand-dollar wagyu. But for 90% of the population, eating a good barbecued meat doesn't happen often, and so anything done well will taste delicious.

[@rooster_saucer]

the back and forth at the end had me dying.. lmao “you’re really putting a strain on our relationship” 😂😂

[@mrwolf1859]

I would love a video, specs and review on that Vevor food warmer. I’ve been in need of a very good budget warmer. Love the vid…info amd keep smokin’em!

[@robintaylor1490]

Don't bother, I bought the exact same one. It works perfect and very affordable.

[@SmokeTrailsBBQ]

Great video Jeremy! I can't believe there aren't more low-price holding oven options for home cooks. There's a gap in the market. I've been looking at getting a Vevor but the bigger ones are always sold out and even the biggest one is a bit too small for my needs. I think I'll bite the bullet and look for a used CVAP or other commercial holding oven.

[@anthonyrichard461]

I with you man. I bought a Smoken Tex electric smoker just for the food warmer feature. Don't understand why domestic ovens don't usually go below 175F either.

[@stvmassacre]

I wonder if the age has to do with the flavor variation. I know a lot of butchers aged their meat. Marbling does make a difference as well I know. You should try and age the Costco brand and see if you find a difference from day bought to an aged brisket.

[@lyleswavel320]

I agree with Ericka, when brisket is soaked in fat, it loses it's texture and meat flavor, meat flavor is different from tallow flavor, still perfection is found in just the right amount of beef tallow per brisket

[@Funksultan]

Love watching this! I find it interesting you have a very strong opinion (differing from Erica) on what perfect BBQ should taste like. I think it would be great to have you visit a BBQ competition and be a guest first round, and final round judge. You'd likely be surprised which meats make it to the final table... and rest assured these are the meats that the general public (first round judges) said was the BEST.

[@SmokinJoesPitBBQ]

I did this cook over a year ago and it works.

[@aram325302]

What's the video called? would love to check it out.

[@SmokinJoesPitBBQ]

​@aram325302 it's on my channel. 👍

[@805BBQJUNKIE]

Same here smokin joe killed it

[@MadHouseBBQnyc]

I bought one of these warmers before your video ended. I have an alto shaam half unit I lug around to events so thought this would be a nice break as its smaller. It came in and looks like I built it myself. several holes were not aligned parts were overlapping others its a mess. it has a dent but not their fault. I emailed them hopefully that helps. It looks a yr old fresh out the box, lol. I haven't used it yet. but.... its sooooooooo much cheaper than my alto shaam I don't know if I'm allowed to complain.

[@odinanderson6575]

Interesting vid. Thx again for the content Jeremy! I'd like to see you redo a confi comparison. Besides taking it out of the tallow when it’s done, also consider preheating the tallow before you put the protein in to keep consistent protein temp

[@Flipflop437]

I think it’s really interesting how although you clearly know the ins and outs of cooking a brisket, personal preference still plays a big role. Erica liking the plain Choice brisket from Costco demonstrates that completely. At the end of the day, there is a level of personal preference involved.

[@draskuul]

Part of me wishes I'd seen this warmer option before I went with my Vollrath single-pan warmer, but honestly the single-pan one works for me most of the time, holds temps dead-on (max 5 degree variance), and takes up a lot less space.

[@taymanffb]

More great content. The "Nope. Sorry" to editing out the issue at the beginning of the video made me LOL. Well done Erica.

[@brandtmiles2373]

This is cool and all, but it's not practical or realistic. Let's be honest, nobody (not even professional bbq joints) are putting $50 worth of tallow on their briskets. A much more economical choice is using 1/10th as much tallow in a good grade vac bag with a sous vide bath at 150⁰ -- achieves almost the same result.

[@SwitchUpYt]

Don't disclose which is which until we get the opinion from Erica I think. Also a blind tast test perhaps?

[@BillyBrisket]

Hi Jeremy!! That Costco Choice has all the hallmarks and resemblance of what we typically see from ALL domestically reared briskets here in the UK- a problem I’m sure you’re well aware of! We have to work tirelessly, and be incredibly creative here to try to produce something even *remotely* enjoyable! Just as an aside, it’s painful to hear Americans bemoaning the cost of brisket currently… it’s the equivalent of around $6 a pound over here for the domestic super-lean grass fed specimens we have to source! That’s at its cheapest, if you can find a good butcher who hasn’t yet realised that brisket is the latest cooking craze sweeping the nation. Imported USDA Choice briskets from the USA typically sit anywhere between $15-18 per pound currently. Ridiculous. Just a thought- I’ve considered a beef tallow injection before, for our domestic lean beasts… any merit in that?

[@johntomasik1555]

I tried a fat injected brisket on my pellet smoker. Surprisingly, it turned out terribly dry. I think the fat forced out the moisture. I've cooked several briskets since (similar temp, wrapped at around the same time, cooked for the same time, beef broth inject), and they turned out much better. Surrounding it in fat makes sense...it might force the moisture to stay inside. I'll try it my next brisket smoke. I don't use tallow....I buy beef trimmings, carve off the fat, melt it, and I use that. And, no doubt, the quality of the meat means everything. I have a great butcher who has fantastic prices, and the meats he has are amazing. The Costco stuff...well, ya get what you pay for.

[@jtcrawfo1]

What was the temperature of the tallow poured onto the confit brisket? I'm wondering how much that impacted the brisket's temperature since it would have taken time to get up to speed with the smoker?

[@cliffbolin7716]

I’m on the list for a fridge pit from TMG. Such cool smokers and can’t wait to cook on one. Excited to hear your opinion on this pit.

[@zachstead8549]

Won’t regret tmg. I have a 72 copperhead. Quality work and temps are super easy to maintain.

[@cliffbolin7716]

@@zachstead8549 those copperheads look awesome. I bet it’s fun to cook on.

[@PeterBeda]

Confit is a cooking method they used to preserve meat pre refrigeration. It is short for confiture or to preserve. They would cook meat, usually duck, in the fat and then store it in that fat. After the fat cooled it would coagulate and create an oxygen free environment keeping the meat preserved! Great with pork as well. Well done Jeremy ! 👏

[@JohnShalamskas]

Everything is better with bacon!

[@fatsackafat1476]

I started using my old Masterbuilt electric cabinet smoker as a warmer. Works amazing! But you do have to set it at about 175 to keep internal meat temp between 145 and 150.

[@RAD6150]

I converted mine with a PID and it holds temp pretty steady. I bypassed the control panel and plug directly into the heating element.

[@jimmysatterfield734]

I use a electric roaster oven it works great to for 1 brisket.

[@Thatoneguy1452]

Awesome video as always! What size warmer did you go with? There are several options

[@T_Man-mm9sz]

Great question. That looks like the 25x15x24, which is only $309 vs the 19x19x29, which is $359.

[@jondilly1974]

Just a thought, what about doing a normal wrap, then rest it in the tallow pan in the warmer, that way the tallow never gets hot enough to carry it over final temp. Have the tallow tempered before adding the brisket in the warmer. And as a final point, smoke the tallow for an hour during the cook.

[@dopeshow16]

Hilarious. Jeremy did a blind taste test and then had to convince the taster, Erica, she was wrong. Lol

[@ethiopianbuffman]

For the faux confit, put it in a sous bag and fill it with tallow and then sous vide it for the remainder of time. Also the confit should taste less beefy because the fat sucks away flavor the same way when you sous vide with oil, you lose the beef flavor.

[@tank4dacubz799]

I saw you post that warmer in your IG...I love that you found that & tried it out for me ;-). I've had the exact one in my "Save for Later" cart FOREVER...just wasn't sure I wanted to risk it. Pretty sure I'm going to be in trouble in the near future when another appliance shows up on the porch LOLOLOL

[@YyYeAhBoYyY]

Hey Jeremy. Appreciate all the videos. Would you be willing to do entry level smoker cooks like in the past. Have an Oklahoma Joe and would love to see you manage the fire and end product. Thanks for considering.

[@mosesfisher4415]

How much is that tallow? Is it worth buying tallow to save a low grade brisket or just buy a higher grade brisket?

[@E1sun]

One must remember that fats create a flavour barrier, so in this case the tallow flavour would replace alot of the smoke/bark flavours . The spend on the tallow and cheap brisket probably also works out more expensive than the good quality brisket . Spend the extra and just get the superior cut from the start.

[@BigChuck525]

I think the whole tallow thing has gotten a little out of control. Tallow can sometimes wash out some of the beef flavor when used in the wrap let alone soaking the whole brisket in it.

[@tl6058]

I did one of the Costco choice briskets last weekend. It was OK. I cooked it as perfect as I can and it came out really good, but not like a Prime.

[@otrsmalls252]

but you are also biased to creekstone. like i dont ever have problems with costco brisket. i also cant afford creekstone.

[@jeffpuffenbarger6800]

I just did an overnight 20 hour cook this past weekend on a Costco Choice brisket that I bought last week. Mine wasn't nearly as bad as you say yours was, but I'm still wondering why Costco switched from Prime to Choice. Their Prime briskets were actually pretty decent quality. Great video as always!

[@mikecitizen2125]

My local Costco retailer told me that the cost of prime briskets kept rising. So they went with choice briskets. I’m happy Costco wouldn’t raise the cost for the consumer.

[@jeffpuffenbarger6800]

@mikecitizen2125 Thanks Mike. I hadn't actually spoken to anyone about so that's good to know. The choice brisket I bought was not bad at all. Decent marbling and the flat was not too thin. I frickin hate inflation!

[@lyleswavel320]

In the wrist, I watched jirby cut a brisket, that dudes knowledge and skill is uncomparible to anyone, he's probably forgot more than I know about bbq

[@keithtrosen7954]

Dude marriage tip......don't argue with mama bear!! Lol. Great video. Awesome as always!!

[@KieranShort]

I went to Costco here in Melbourne Australia last week and went to the briskets. The cheapest one was ~$95 USD for a ~12 pound brisket.

[@markproett4368]

Love your videos, particularly the new methods/experiments. I did a kind of confit method prior to seeing your video and it turned out great. Have another suggestion which I'm try today. A double smoked brisket. First low temp 200 is until 140-150F internal reached. Then cover and refrigerate overnight. Repeat the smoke the next morning and wrap or confit roast two 200F ish internal. Using a Costo Prime brisket. Let you know how it turns out.

[@gerardbonner6464]

I think to change the flavor of the end product when you confit the brisket, you should smoke the tallow prior to and then confit the brisket at a later day.

[@lesspeakman6436]

You need to cook like you pay for the meat. Get real! Your "grading" needs to be based on cost per pound

[@vargas.smokes2098]

Okay.. now that I got that out of the way… thank you for always sharing so much with us. You are part of the BBQ community that is absolutely awesome!

[@mr.nmoney3554]

I felt the same way about Costco meats. Personally I got tired of it and switched to sams and they had black angus brisket probably had 25 to choose from. I won’t say it was the best Brisket I cooked but it was up there in my top 10.

[@conticarbon]

Now you need to do the creekside brisket confit. Plus you now have a ton of flavored tallow to use in the kitchen after straining it through cheesecloth

[@rob_got_it]

You basically made brisket "suadero style " been around forever in Mexico. Look up suadero tacos. Delicious

[@6AM_YT]

As someone who makes (non-BBQ) KZbin content, I bet Jeremy doesn't like this video and thinks it's bad content. He probably debated if he should even post it. As the person watching the video, it's great and super entertaining.

[@clevelandknight1094]

She is a good wife because she like the one you didn't but she changed because she loves you

[@Dev_Everything]

I had a heart attack just looking at the brisket soaked in tallow

[@MrRatFinkster]

Your comments about taste and texture of these mass produced briskets are spot on. While they are all that is available to the vast majority of us, I have NEVER been happy with the briskets I have purchased from the local chain grocery stores.

[@DJ-fn3jm]

The look on your face around 20:00 🤣🤣 You're like "Why did I even marry you?"

[@kwikmechanic]

That warmer is a game changer. I picked the exact one up about 6 months ago. Makes life so much easier. The timing of finishing different meats is no longer an issue. So glad you are showing this! Great content as usual.

[@wmrrock]

Is this something that could be left in an outside kitchen all the time?

[@kwikmechanic]

@@wmrrock yes, as long as it's out of the weather. I run under a covered patio over night with great success.

[@MemoROFL]

How long can you hold a brisket in it for after it's cooked without letting it go past its 'prime'? Always searching for something that can hold it longer than the max that a towels + cooler method allows

[@kwikmechanic]

@@MemoROFL I've done 12 hours and it was fantastic. I haven't tested for length vs quality. However I have put in the box to quickly and carry over cooked it past done.

[@atmbbq]

I'm trying to figure out which vevor model he is using. I want to get the right one

[@ryangies4798]

Longtime subscriber here Jeremy. Wished maybe you’d discussed the practical use of confit in the real world. I know Snows BBQ infamously uses Select Grade Brisket, cooked hot n fast, Texas crutch in foil, very little to no rest. Surely they’re using plenty of tallow in the foil (ie confit) to get the brisket to tenderness by 11am. I enjoyed seeing the effect of submerging the brisket but definitely not practical 😂. Great seeing you and Erica back home cooking again!

[@jenkins80526]

Hi Jeremy. My son and I have watched so many of your videos and we both rely on them all the time as our main references when we smoke meats and using your instructions, our food and especially the beef briskets turn out just perfect every single time! We've both been curious for some time now how you think your briskets taste compared to Franklin's BBQ brisket and also compared to some other famous BBQ joint's briskets that you've eaten. We'd be super interested to know how you would rate your's on a scale of one out of ten and then what you would rate some other famous BBQ joint's briskets on a scale of one out of ten! If you're too humble to do that, then maybe a blind taste test would be a great video with some friends and family as judges! That would be a fun video I think! After all, you should be insistent on simply making your kick butt brisket!

[@SinisterMD]

Almost had a failure of the ol' scientific method there Jeremy. If at all possible change only one thing in the experiment so the results are comparable. :)

[@ValleYung]

Finally an experiment from the “Mad Scientist” 🎉 for being Mad Science BBQ we don’t see experiments often

[@bananaman1961]

Thanks for the tip on the warmer. I've been thinking about using an electric smoker to hot hold food, but at around the same price, this may be the ticket!

[@Trblmkr07]

One of the other guys I enjoy watching does a lot of testing/sciency things like you do. His method is pull the brisket off at 190 temp, and then let temp drop to about 160, wrap and then put it in the warming oven for 18-20 hours. This way the brisket doesn't get over cooked, and while in the warming oven (at 150) all that fat gets rendered down nicely.

[@AZRob.]

Smoke Trails

[@RichardCranium321]

I did a similar thing about a month ago. Smoked a small rough choice cut brisket and I originally thought I got it a little too hot, but there was just not enough fat in it to render, so at about the 3.5 hour mark I put a deep 9x13 baking dish in my oven at 160° and filled it with a mix of mesquite and applewood bacon grease that I collect after our weekly 2-3lbs of bacon. After it all melted down I pulled the brisket off the smoker at about the 4h mark then placed in the dish, covered it, & confit'ed it at 200°F for another 4 hours before letting it rest at 160°F for about 10 hours (lowest my oven goes). It was noticeably more firm and didnt taste like traditional brisket due to the hints of applewood bacon, but it made for great sliced brisket sandwiches and beef cubanos.... because I always have some smoked pork lying around.

[@willfixthingsfordonuts]

Maybe you and Guga could get together and do a smoked brisket but finished in Sous Vide with tallow in the bag? I'd do it, I'm just not 100% sure on the timing (smoke/SV)

[@liftalot2475]

Jeremy what size food warmer did you get?

[@cannistershot2277]

Might should have pre-heated the tallow before submerging the brisket. The tallow will draw heat away from the brisket and slow its cook down. Inverse of how it stayed hot longer by sitting in the tallow after pulled.

[@michaelnielsen9962]

What size of warmer do you have there Jeremy?

[@Rcp-pi8vo]

I totally did confit on my first brisket! By totally accident tho, I didn’t know to trim and I put the brisket in a pan and put on our kamado- after the night on the pit I checked it and it was 90 Submerged in its own fat/juices… lol… epic ignorance on my part hahahaha

[@chops4lifeLXA]

It's like suadero from CDMX. Beef navel (just an extension of the brisket) is cooked in fat and oil until it's super tender and then chopped into meat for tacos.

[@jduncanandroid]

I've been bummed about Costco's brisket demotion lately... so I bought one a couple of weeks ago and used it to make birria, and it was perfect in that capacity! :)

[@pschannel6685]

I've been looking for a food warmer. I see there are several sizes for the VEVOR. What size do you recommend?

[@funnymeme5251]

Say you're dying to cook a Creekstone brisket, without saying you're dying to cook a Creekstone brisket, lol

[@thomascee]

I love it that there ended up being 3 different directions in this video ha ha 😂😂 Smart wife! And great smoking skills. Super interesting stuff I’ll have to try this.

[@cannistershot2277]

As he finished his part of the tasting I'm thinking: "So you're saying confit the Creekstone...?" lol

[@thomascee]

@@cannistershot2277 I loved their back and forth at the end lol. That was super cute and funny 😂😂

[@marcuspi999]

In all your videos, I can't believe just how long you stand and talk with your smokers just wide open every time.

[@billturner4427]

Erica deserves her own mic. Love hearing her comments, when I can hear her. We love Erica You should compare ghee versus tallow, confit.

[@danielh750]

Lol the "Mad" part of Mad Scientist really came out there at the end... 😂

[@josephvaughn3016]

As always love your videos!!! TMG pits are absolutely amazing. Can be customized in everyway imaginable. How do I know, I bought 2...The Volunteer and the Rolloff!!! Love them both.

[@frankandbeansbbq]

I was going to go with a Fat Stack before I found TMG. Our Fridge and Dumpster should be here sometime in July/August.

[@sethcastillo4605]

Glad you found that Vevor food warmer! The winch on my truck and even my welder are Vevor brand and they're great! I gotta start looking at their cookware now.

[@brendan3081]

Shout out to Erika for keeping the scientific method alive lol

[@JohnShalamskas]

But Jeremy still cooked a Creekstone!

[@SherwoodTaz]

Universal rule - when someone else cooks for you it just tastes better.

[@JohnShalamskas]

Especially when the cook is enveloped in smoke for hours on end.

[@BryanColliver]

Try the Sams club the have 3 grades one is a nomal slect one is a an angus slect and a prime the top 2 have been amazing every time i cook them

[@nicklowe1518]

Cooking things yourself is gratifying, but food will always taste better when someone else makes it.

[@tmdillon1969]

Some thoughts. Jeremy has been at the pit cooking the actual briskets and during that time his nose has been undoubtedly affected by the amount of smoke in his face. He even references getting the smoke in his eyes. From personal experience, I'd have to say that outside of individual preferences, Erika's nose and hence her sense of taste haven't been affected by multiple blasts of smoke. I simply don't think one can account for all that particulate going up one set of nostrils and not the other. Another point I'd like to make is choice vs. prime. I was a corporate chef that left fine dining to take over the menu and food development for a bbq/steakhouse concept in my home city in the 90s. I sat in a lot of meetings about purchasing and such. I'd wager that virtually every famous brisket house is using choice briskets let alone wagyu prime. The economics just don't work out any other way. Given cooking weight losses and overhead costs using wagyu would result in $30 sandwiches. I understand Jeremy isn't cooking "for profit" but it's something that sticks in my head when I'm enjoying his videos.

[@JohnShalamskas]

Just like a cigarette smoker, if you spend a lot of time inhaling wood smoke, it will dull your sense of smell and taste. You are spot on with the cost analysis. I think Costco Prime is the sweet spot in the cost/benefit curve.

[@ericayoder2436]

Yummmm. I want some more.

[@Coffee2clutch]

You should be in all the videos!

[@smokerschuggin475]

How many dollars worth of tallow did you use to “save” that cheap brisket? I have seen the little tubs go for $30-$40 online. Looks to me like you used at least 4 small tubs worth out of that big jug. Is it really worth using $120-$160 worth of tallow to save a $60 brisket? I think it makes more sense just to buy a better brisket. Even a Creekstone Prime Competition Brisket is only $175. Choice couldn’t have cost as much as that.

[@teslapete4461]

where non-prescription contacts and your eyes should be fine from the smoke. i wear contacts because i need them, but smoke and onions don't effect me. :)

[@cooperthebutcher5920]

This highlights the problem with the USDA grading. The carcass is graded only at the 12/13 rib cross section. This means that you can have ample marbled new york and a brisket that has no marble. Unfortunately the USDA grade only tells part of the story. 12 years of butchery taught me that the grading should only be a loose guideline. I've seen choice cuts that looked high prime and prime that looked select.

[@jmtorres2490]

Thank you, Erica, for not editing out your husband's brain fart😂

[@ra1der5]

Jeremy! It’s your neighbor Samual… AGAIN! PLEASE! Every… single…day…. One day it’s ribs, the next it’s fish, now brisket. Oh no, not just one brisket, but THREE! It’s ten-thirty at night man! The aroma of smoke-flavored BBQ fills our house. And what did we eat??? “Breakfast for dinner” (again)! You’re KILLIN’ me Smalls! Please. PLEASE! Just one brisket? Okay, half a brisket. I’ll take the Costco reject!

[@PJ-mb3ue]

Yay an actual normal smoking video!! I miss these from you.

[@1NDEF1N1TE]

You should do a fans only taste testing. I would volunteer myself first obviously. 😂

[@Genessis001]

Let's do a comparison a CBA brisket (which FYI choice or not, damn near has the same % requirements as prime) and then shit on + compare to a choice brisket for $3/lb or less from Costco?? No comparison...Let's not even get started on the difference w/regards to BMS scores in general- not to mention what you get from your meat dealer, compared to whatever picking be leftover in the cooler at your Costco. Bahaha! Gimme a break. Ya most definitely SHOULDN'T buy choice briskets/anything from Costco and you SHOULD spend a buncha money on what you n' your taste buds feel you need & desire. $ is $ n if ya can well 👍👍 go for it. We poor's be keep on flappin n smacking our choice briskies

[@stewdun2426]

FINALLY! You said it - NO beefy flavor to the brisket. I posted last year on a vidoe about if you start with a poor brisket - you end up with bland taste. Oh no another person said - a good BBQ pit master can turn a turd into a good piece. NO - garbage in = garbage out. WHAT TEMP SHOULD YOU HOLD A BRISKET? Different for ribs??

[@rickzabala6020]

Beef "carnitas." Just because it's "confit" doesn't make groovy or good. Mexicans got it right. However, both are heart attacks ready to happen. Clogged up blood veins, joint trouble, numbness, thinking, etc.😢 Even, the USA food pyramid reduce beef. But people still eat lots of beef, carbs, and lots of beer. Yet go with a full belly 😅🎉. I'm pleased I was never a carnitas person.

[@wheatloaf]

I've only been able to get Prime brisket at my local Costco (usually $3.99/Lb, sometimes $3.49/Lb, currently $4.29/Lb) and they hardly ever look anything like the untrimmed briskets I see in BBQ videos. The point end seems like it's always very narrow with half of the mohawk missing as if split vertically. Very annoying.