How to smoke Brisket, Pork, & Chicken | Barbecue 101

[@pranavchopra_0075]

I must say this videos are probably some of the best for home cooks

[@Ryan-to1pr]

couldn't agree more. scientific facts, editing, presenting, everything on point.

[@Ryan-to1pr]

i would also add super entertaining.

[@Andreas_linden]

Fucking amazing. Sloppy sauce game but i am getting info i was looking for.

[@Dre-mb6ut]

These and Adam Ragusea

[@dubiouswords7851]

As an engineer, I love the way you show the theory and how it is applied. It is a shame that we don’t combine teaching science (physics/chemistry) with a practical skill like cooking. Thanks for another great video.

[@ICESCREAM25]

I freaking love these 101’s!! Literally anyone who doesn’t know how to cook or loves to cook can benefit from these awesome vids… keep them coming! :D

[@EthanChlebowski]

Thank you! It's fun to break food and techniques down into basic premises like this.

[@ItzaMePizza]

Good thing i got a pellet grill literally last night lol, excited to make KC burnt ends next week

[@EthanChlebowski]

Spot on. Can never go wrong with burnt ends.

[@jedmacauk5558]

Literally just seasoned my traeger my friend gifted me this is crazy

[@Froggy-nv7ep]

@@EthanChlebowski Just wanted to ask about the woods shown on the chart at 13:00 When I searched on Google I found that pecan is a hickory but the chart classifies it as separate woods.What trees/species are the hickory and pecan barbecue woods from?

[@jj_vc]

14:41 Do I see a proud family member taking pictures/video? How wholesome 😊

[@EthanChlebowski]

That was my dad!

[@ObscureHedgehog]

Ethan, just curious... what exactly does one need to do in order to be adopted by you?

[@ElloLoJo]

@Joshua McKay it me. I’m friend

[@AmanKumarPadhy]

Step 1 get a mustache Step 2 be a horseradish Step 3 ?? Step 4 Profit

[@LARKXHIN]

@@AmanKumarPadhy don’t forget the pickled onions.

[@theworkethic]

What kind of lameness is this? Wtf

[@Uchoobdood]

🤦🏻‍♂️

[@RyanLaBella]

Great video but heads up on slicing your brisket. You can slice the flat/lean (thinner end) as you did, but for the point/fatty (thicker end) you want to turn it 90° and then slice so you cut against the grain as it runs perpendicular to the flat's grain direction.

[@thegooch90]

I’ve seen I don’t know how many guides on smoking and barbecuing, this is hands down the absolute very best I’ve seen! Informative as all heck! You make it actually understandable! You are one of the best discoveries I’ve made here on KZbin!

[@UberPancakes0313]

Congrats on the sponsor! Such an awesome product to be backing you up on this video!

[@EthanChlebowski]

I was stoked to have Traeger sponsor for this one 👌

[@watchinvids155]

This makes me miss the pellet grill that my family got 20 years ago. That sucker can smoke meat so well. They're definitely worth the money compared to a charcoal grill, and super easy to use.

[@gafgaf2000]

Pellet grills all the way

[@IFSAWidowmaker]

I have been cooking BBQ for years and watched thousands of videos and this is hands down the best guide anyone could ever want to get started. amazing job as always.

[@Chris-te8fg]

Phenominal ! I just got a smoker and have been smoking everyday. GREAT info for a newcomer trying to get his smoke on. Thanks man!!

[@shabbarbukhari7200]

Ethan uploading exactly what I wanted to make next week, love to see it

[@EthanChlebowski]

Perfect timing. What are you barbecuing?

[@Smokey94462]

@@EthanChlebowski He told me he wants to cook some meth...

[@Zodicz]

Love how Ethan simplifies it with just chemistry. Everyone else try to market superb grills and their rubs and all. Here its just "there is no magic, just understand what happens" looking forward to some BBQ in the future here. thanks alot

[@Orangie2008]

I'd love to see you do an episode on campfire cooking. This was great, too!

[@ronanlanam1127]

This for sure!

[@shannonschwab3754]

Very informative without being boring. I couldn't agree more about the quote about the wood. It's all the prep, time, and temp.

[@hollypark2752]

wow, this might be the best single video on barbecue that covers all the basics under 20 mins.

[@robweymouth9044]

This was great, Ethan! Fantastic (non-judgemental and informative) breakdown of the techniques, and I love your invitation to the open-ended-ness of sauces, rubs and different cuts. Thanks, inspiring!

[@Regulattion]

I watch all my YT subs at 2.0 speed, but your vids I tone it down to 1.5. Lots of good knowledge being imparted!

[@zachlebar]

One of the simplest introductions to barbecue I’ve seen. This was hugely helpful. Looking forward to putting some of this into practice soon!

[@robertfling6173]

This was probably the BEST explanation I have ever scene on smoking. Aaron Franklin would probably say the same thing. Fantastic!

[@majoroldladyakamom6948]

Scene, the scene of a crime. Yesterday, I saw. Now, I am seeing. Tomorrow, I will see. Thanks for the grammatical giggle. 🤣👏

[@user-oz3qw1sx2y]

I normally don't comment but this is a really informative video and has made BBQing a lot less daunting. Thank you.

[@erinmcateer6876]

just bought a traeger, perfect timing for this video!

[@Ass_Burgers_Syndrome]

I cooked a rack of seasoned ribs last week... but I did it sous vide for 18 hours at 155f. Took them out of the bag (saving the juice!!) sliced them into singles, covered them in bbq sauce, put them on a foil covered tray under the broiler til the sauce caramelized and bubbling. Oh my God they were so good. Tender fall-off-the-bone meat and crispy edges from the flame cooked sauce. Try sous vide cooking, it is great for tough cuts of meat. I've done brisket, pork shoulder, chicken quarters. It's all comes out so juicy and tender. Even turkey stays moist.

[@annunacky4463]

Another bestie. Spreading this to my BBQ cooking buddies. As a geek scientist and a lifelong cook, I appreciate the solid explanation and presentation skills you combine. That’s rare.

[@Kyle-ps8qf]

Hey Ethan enjoyed playing golf with you a couple of weekends ago. I’m glad I subscribed to your youtube channel its very informative and well thought out. Keep up the hard work and congrats on 600k.

[@charliewiseman7433]

always seem to find myself going back to this channel since I first found it in January of this year and just love watching him and his videos

[@drewm3996]

What I feel u missed Juice:Most of what moisture you notice in bbq is rendered fat and gelatin. Tenderness:Using a thermostat to feel out the tenderness is more important for brisket pulled pork and ribs. Smoke: pellet grills have about 1/4 the moisture so they have WAY less flavor which I’m sure he didn’t point out on purpose. Sauces: people don’t dry brine for long because of bark

[@getthefonyourdot]

Do you mind expanding a bit more on the dry brine part?

[@drewm3996]

@@getthefonyourdot basically having a salt on the outside makes a crunchy outside which is sometimes a goal sometimes not

[@jeffreyfwagner]

This video does a lot to remove the voodoo factor from smoking. A little science goes a long way. Good Job!

[@ethanspantryreport948]

Ingredient report: Mayo was seen at 15:47 - 15:50 and 15:52 - 15:54 Pickled onions were not seen in this video. This has been your ingredient report.

[@iftikharhussain9194]

Get a life mate

[@gioacopeasta]

Good bot

[@iftikharhussain9194]

@@gioacopeasta 😂

[@oisinbergin5292]

@@iftikharhussain9194 says the person literally insulting someone doing something funny

[@iftikharhussain9194]

@@oisinbergin5292 hahaha. And the cycle of hate comments has begun 🤗

[@djm6683]

holy shit I wish I found this video sooner. I wasted hundreds of dollars of meat over the course of several months because I was using the grill for the first time and I could not find a single comprehensive video/online tutorial on smoke cooking. Literelly every video I have seen before this one never explained anything and they just told you to throw meat in the smoker. Thank you so fucking much dude. This video should have millions of views. It is the only video on the internet that explains smoking

[@ophliablue]

I agree with many of the comments: your cooking videos are really really helpful. This is by far the best barbecue tutorial I have ever come across. You break things down very simply, we get a little bit of the science that’s involved, and it’s clear that you do your research and really experiment with the recipes to give us the best result. You let us know common pitfalls and how to avoid or solve them. Thank you so much Ethan! Just in time for grilling season!

[@jackgibson3297]

You have single handily got me several dates and brought my cookout plate to the must grab over one season of quarantine binging. Salute sir

[@BeeepBo0op]

I'm a poor student, so a grill (not to mention a backyard) is out of the question at the moment, but I would just like to say that I love these types of videos anyway. Recipe videos are nice, but the kinds of video that go one step further and teach you the principles and processes that affect the texture and flavour of the entire categories of food are even better!

[@chaozzah]

Most bbq recipes can be managed in an oven too, with even more security on the side of temperature at cost of a bit of flavour/experience.

[@Virginiafox21]

When you get some space, you can do all of this on a weber kettle! They can be found (in the off season) for $60-80. I've had mine which I found on clearance at target several years ago and have smoked and grilled many things. I got a fancier version which goes for $175 but got it for $100.

[@suhassreenivas1878]

I had been recently searching for bbq 101 videos but this is the video that will be foundational for me. Your video wasn't just packed with information, but delivered in way even a bbq noob like me would understand and enjoy. Every step explained and broken down, such that I can pick any style of bbq and I know how to get started. Thanks a bunch Ethan!

[@Jay-lz2wc]

appreciate the detailed explanation as to WHY these things work and why people do certain things

[@andreriley739]

I subscribe to countless food channels, bbq channels, and food science channels and yet I learned tons that I haven't heard before. Thanks so much for truly creating incremental value for your audience versus clicking and recycled garbage.

[@alexsahakian926]

before you ever told us you used to work at the big 4, we all knew from how succinctly you present all your info. Awesome

[@nissimsaid8253]

Lmaoooo Ethan secretly the big4accountant

[@EzekielDBarrett]

I thought he was a consultant?

[@mauvrion_fries]

I smoke a lot of meat due to the easy process, and the fact that it produces large amounts of food that I can freeze/refrigerate for meals throughout the week for work. It's fun and tasty meal prep that is extremely riffable. I gotta say, the research for your videos is seriously impressive. I learned more than a few things about BBQ and I thought I had a pretty good grasp on it already. Your work doesn't go unnoticed my man!

[@lazypeon9158]

I've watched a LOT of barbeque videos, and I still learned some really useful things here. Love how you break things down and explain the reasoning behind cooking techniques.

[@kevincrist9753]

Dude I just came over from the Banish Pinsa episode, and subscribed the second I saw this video. I've been smoking for a few years now and I WISH I saw this way back when. Can't wait to learn more stuff from you.

[@ashleypeverett4833]

Love your channel mate. Taking my cooking to the next level… the science is fantastic

[@jacobmorgan1438]

I just gotta say I appreciate the ad bar during the sponsorship, my dude. Very cool.

[@mizot84]

Starting with the video I thought: ok, I believe Ethan has covered this in other videos or it's something I know already. Ending with the video I thought: man, again I learned something new. Great video, thank you Ethan!

[@ChefBasicswithBaz]

Great to have the explanation and science to back up your methods. Well done sir.

[@CraigMalveaux]

Incredible content, per usual. And perfect timing, as the weather is warming up. Thanks for the refresher; it’s time to dust off the grill and experiment.

[@rachelackerman2024]

I like how you research and use sources

[@bajajuicy]

This is awesome! Thank you for explaining the right way to smoke meat.

[@iguy6571]

Ethan Clebowski, I love your videos. You changed the way I make mac and cheese.

[@stardust628]

This channel needs more subs. Underrated!

[@gerarddicairano4974]

Great stuff! I learned though hardship that the meat can't just get up to temp, but needs a certain length of time at that temp to get tender. 3-2-1 is a great guide, though I'd probably shorten it for small racks like some Baby Backs. Also, had a smoked spare rib from a food truck w/ Carolina sauce on the side. So good! Definitely going to try that next time I smoke ribs.

[@bierbrauer11]

Good beginner episode, thanks! (Been smoking 2yr on my cheap offset)

[@devorbacualex]

WOW - awesome details over here - never knew many things shown here :) - like collagen --> gelatin absorbing that much water

[@mattd6597]

Excellent video - this guy has a knack for just getting right to the point and highlighting the important stuff in a clear and concise way without trying to be exhaustive on every subject. The only thing I do differently from this video is chicken (or turkey) on the smoker. Just pick up a pair of poultry shears and spatchcock that shit. Takes like 3 minutes and it's easier to handle as one big piece, IMO. Monitor the temperature at the thickest part of the breast and the thigh. Set the temp a bit higher than the usual low-and-slow temps (~320-350) to crisp up the skin nicely. Amazing results in just a few hours every single time.

[@toastertoast4763]

This is one your best videos, Please keep going along this BBQ line for the summer.

[@aquaphoenixx]

Ethan, this is one of the best beginner/101 videos on barbecue I have seen! Traeger, please offer your grills in the EU! I don't want to pay import taxes and duties from the US. Anova sells in the EU and they deliver to every country from their warehouse in the Netherlands. Just FYI.

[@RGsFood]

I always say, if you know how to braise big tough cuts of meat, the same principle applies to BBQ. Just smoke it until it’s tender👌Good stuff

[@DrAwesome1979]

Just subbed yesterday & couldnt be happier when I saw this today. Well done mate

[@mrpenguin6699]

Nice job condensing a lot of BBQ ideas into one video. People dedicate so much time and identity into the crafting of barbecue, so I'm impressed how much you packed into this video. I also like how you cite the books and people you learn from.

[@ChantalRussell]

The people fucking around in the background of this video are the real stars.

[@kevinbossick8374]

I use a Pit Barrel Cooker. Can do a brisket in half the time. But yours does look perfect. Thanks for the video.

[@TheSlavChef]

Better later than never! I am salivating from the intro, also 600k WOW, you are growing fast!

[@spencerfrith7383]

Your brother may also need a video on cutting that grass! But, as always, great video bud. Shout out from BBQ Judgmental Texas. Loved the Texas Crutch!

[@markcamenzind224]

I love BBQ but have no grilling experience (or grill). I loved hearing the breakdown of everything that influences flavor, by how much, and by what mechanisms! That’s a phenomenal way to teach and learn, since everyone has different setups and tastes.

[@Rouverius]

I've been around bbq all my life. First time I think I kinda understand it. Thanks!

[@leooram1959]

Im so glad you guys share such a delicious food

[@yomxrcos]

I gave the crispy oven fries a try and that recipe was far by the best thing I made at home. From someone who’s learning how to cook at home and is eager to continue, your videos are amazing. Keep it up 🤝

[@wingsofgundam]

I have watched over 100 BBQ - how to videos on YT, and this is definitely one of the best.

[@reubenjoshbonifacio6882]

Just happy seeing you with sponsor man!

[@AliensKillDevils.]

Enjoy Sunshine and Please be Vegan🥬🥗🌽🥕🥦🥥🥑🍓🍇🍌🍎🍐🍑🥭🍅🥒🍉❤️🌞🌈👼❤️🏖

[@LogLab]

I love how you break down these topics which seem vague and hard to approach and turn it into an easy to understand step by step process.

[@malcolm.thorburn]

This has to be one of the best and most comprehensive videos on BBQ on youtube, many thanks good sir!

[@MrWb94]

Top notch editting and knowledge

[@Maplenr]

Really, really wish I'd have had this video about 5 years ago. Incredibly well thought out breakdown, love the emphasis on temperature. Some of the best bbq I've made has just been salt and pepper rubbed, with a perfect cook. Can't beat it

[@pineapplehead2196]

So glad I found this channel

[@REKAVentures]

awesome video! excited for your new sponsorship! I love how you broke everything down in this video! might have to get myself a Traeger now!

[@djdnz6230]

Great video Ethan! Being smoking enthusiast I was worried I might start rolling my eyes if you were to reach a bit too far with limited experience on the grill but you did a great job sticking to the fundamentals and science rather than getting into telling people the “best way to cook brisket”. BBQ takes a lot of experience and practice to get right, and you can never stop improving technique (and proper scheduling is a severely underrated aspect too so you don’t end up with a party full of hangry friends), that said practicing BBQ is fun! If anyone’s reading this comment looking for more background, he references meathead a lot who is a really great resource, check out his book, it’s great.

[@poesaste]

Love the infographics and chart timelines! 📊

[@TQM]

This debunked so many misunderstandings I had about barbecues. I'm probably gonna reference this every time I try to grill briskets. Thanks for the video!

[@ManWatchingVideos]

I don't think I deserve to get this much thorough information delivered to me with such high-quality production quality. Above and beyond like always, thanks for the content Ethan!

[@maxwellmoorman1752]

So happy to see you on Team Carolina Gold

[@cabe_bedlam]

That was a delicious looking plate towards the end there.

[@johnhorne8671]

I just wanna say that I recently grilled some chicken breast for tacos using Ethan’s dry brine and Mayo bind method and it was the juiciest, tender chicken breast I’ve ever made. I just got a kamado smoker for the summer grilling season and will absolutely take this advice

[@noodles.dumplings.kimchi2878]

Traeger has an amazing portable pellet grill. Will be using that in junction with this video. Thanks.

[@danielfinder1090]

Never thought of you as a BBQ guy but this was awesome! Your videos are excellent; wonderful breakdown of the science of BBQ which I've never seen before; keep it up and glad sponsors are noticing you.

[@johnmassey2632]

You’ve got a great channel. I haven’t seen a single video on here where I’ve thought the food doesn’t look good.

[@theartofshwa]

14:03 - lmao then lady coming through looking for something. What is going on in this video hahaha love it

[@augyisadogy9729]

I love these kinds of videos please keep making them when you can. Honestly the most helpful foodtuber

[@wiffito]

Very useful for people outside of USA. Thanks for the info, as always!

[@Helio___]

One of the best BBQ videos that I ever seen. Awesome work.

[@benparsons6148]

Great video, thank you for sharing your knowledge!

[@adammoore7447]

As a long-time cook, I appreciate your content. Well done!

[@miikatenkula6356]

Great video, so much effort.. Appreciate it man.

[@joshwertheim]

Incredible! I do wish there were taste tests so I could live vicariously through you, but nicely done!

[@KingPizza_420]

Holy beef, this is a great. Nice job making this much simpler than the more technical how-to’s 🙏👍✌️

[@marlaa32]

absolutely love how much effort & info you input to your videos!!

[@gnieder555]

Great video! Required viewing for anyone getting into smoking. You put together a real nice explanation of what's going on between the heat, the smoke and the meat. As long as you know the fundamental processes, you can make great BBQ with just about any equipment.

[@jacobfields8111]

Speaking as a Texan, here's a major tip for brisket: keep it simple. In fact, Aaron Franklin, owner of Franklin Barbecue (often considered the best barbecue joint in the country), literally only puts salt and pepper on his briskets. The meat should be the star of the show, so the most important things are getting a quality cut of beef and some good smoke production.

[@stephenhodgetts3220]

Goddam that was a good video. So well researched and delivered. Ethan is so positive and never calls people out for bad practice (seems like the BBQ world is full of this)

[@MegaZoobs]

Cool video! I expected to see a bunch of hate in the comment section from bbq snobs. Glad to see all the love!