HOW TO SMOKE BRISKET

[@cesarlaws]

About a month ago, after searching how to cook my first brisket, I landed on your page, followed it to the T, and smoked it on my Kamado Big Joe III. The brisket came out incredible, even my 16-year-old daughter that likes nothing loved it. I Hope my second brisket this weekend is going to be as good as the first. But I will look at this video again and again. Thank you for your detailed video.

[@keithgraham8874]

@@miken7750 report that kind of stuff, it's actually just spam

[@joemartinez1194]

+++

[@Dad_Lyon]

It's been a year but... how'd the second, or more now, brisket come out?

[@savagebastard191]

Has anybody tried fajita seasoning for dry rub???

[@maxthompson3739]

what temperature did you cook it at

[@ericadeguzman6799]

Dear Mad Scientist, I've been watching all your videos. This video I watched maybe a dozen times already. Out of all the KZbin tutorials on smoking brisket yours were the ones I kept coming back to. You explain everything in great detail and that really helps me as one who's never smoked anything so I'm very greatful for these videos. This past weekend I bought my parents a smoker (bc I can't have one in my apartment). I got them the Oklahoma Joe's offset smoker. Then I searched every Costco in my area for a whole brisket - a lot of them just had flats. Anyway, I finally found a brisket and got excited to start smoking it. 14 hours later and omg it came out pretty damn good for my first cook. My family was impressed and I couldn't have done it without your videos. So I just wanted to say thank you for the work you put into making these videos 😊

[@christianjenkins6075]

you keep coming back cuz he's a good looking dude i think youre gay ngl

[@tomwaitsfornoone1182]

man you bought yourself a smoker be honest ;)

[@fly1327]

Finally someone in BBQ who not only understands chemistry, but explains it simply!

[@Cranedewd]

I have to say with the help of this video I smoked the best brisket I’ve ever eaten this weekend! It was so amazing. Great bark, the fat rendered perfectly. It truly blew me away. Thank you so much for doing these videos! Seasoned salt garlic powder and pepper was all I used for a rub. No binder no tallow still just amazing.

[@Orankicker8065]

I just smoked my first brisket yesterday into this morning, and it turned out amazing thanks to your thorough explanations and tips. It stalled for way longer than expected and ended up taking over 20 hrs to cook, and honestly if I hadn't watched this I would have pulled it too soon to wrap it but I left it and waited for all the criteria to be met before wrapping, and I'm so thankful I did! Thankyou sooo much, it really impressed my wifes family and I felt like a pro!

[@jeremynelson8496]

Mines stalling currently but I'm waiting for that fat layer to clarify before wrapping. I'm just praying it's not over cooking.

[@kaisarsuma7314]

top

[@kenniethnelson]

I've done MANY MANY briskets before and I absolutely loved this video. My first time seeing it. His explanations are very thorough and he produced a delicious product. My profession is chemistry so this sat very well with me! No matter the skill level, keeping yourself engulfed in the fundamentals will always keep you at the top of your bbq game. Brother you have a new subscriber!

[@fish4kbcf]

Greatest brisket smoking tutorial on KZbin. This guy needs way more subs than he has. Great presentation and ability to not only explain what to do, but the reasons for the method you instruct. Awesome stuff dude!

[@michaelrobelo9841]

I must agree!

[@bl8991]

Ive been smoking briskets for a long time but still enjoy hearing certain things explained and broken down the way you do. Keep up the great work.

[@rperez416iw]

Question,a buddy of mine cooked or smoked a brisket wth campfire wood or wood meant to be used for campfires and fireplace and chimneys.the bag also says to not cook with it.I wanted to know if the brisket was still fine to eat.

[@TheRoastGlint]

@@rperez416iw depends on what kind of wood it is. If it's oak or a similar hard wood you'll be just fine. If it's pine or any other coniferous it's going to be terrible.

[@abercheese70]

Yup. It’s always good to get other cooks perspective on things.

[@sanitycruzer]

@@rperez416iw If by "campfire wood", you're talking about a pine or other conifer (softwood), while some might say "the brisket was still fine to eat", it is FAR, FAR from as tasty as it could be if your buddy had used a hardwood, such as oak, apple, hickory or (as I use) madrone (most people do not use or have access to madrone). Soft woods, such as pine, give the meat (I hear, because I would NEVER use it) a bitter, harsh flavor. Soft woods have a lot of resin and it can leave a bad taste on the meat and a resin inside the smoker.

[@ghanus2009]

@@rperez416iw You seem like youre still alive.. so yeah. As long as the wood is not treated wood, like railroad ties, or treated lumber. If it came in a bag... when what? It wont tase nearly as good as it should, but in a pinch... ya gotta eat. If he just didnt care then why bother? Go get some McRib. Typically you want to just pick a good wood like Oak, mesquite, hickory, or lump charcoal.

[@richardnoel5962]

I'm 65 and have been smokin' for a few years now but had not yet tried a brisket. Using this vid as a tutorial, I purchased a packers cut brisket, cleaned it up, and smoked it ... Perhaps it was first-timer's luck but, I prefer to give credit where credit is due ... Thanks to the excellent/detailed instructions you provided, the end result was very, very good. Thank-you !

[@jeremyboyce6020]

The most informative and best bbq content you can find. For lack of a better term I watch your channel religiously. I have learned everything I know from your videos.

[@cdelvonp]

Gotta say... Best video on Brisket I've seen, I appreciate you giving us the "WHY", other videos just say "DO THIS, DO THAT" but no reason behind the method. You are teaching and that's what first timers like me NEED. Excellent video again I appreciate the lesson

[@tangledrootsmedia]

I agree. I had no idea you can get separate cuts. I'm literally trying to remember what my mother-in-law got for me when I smoked my second brisket lol... Learn something new everyday! Thank you!

[@beowulfschmidt6031]

Agree with this comment 100%.

[@bsoft633]

Ditto man, every minute is informative, loved it.

[@cdelvonp]

@RaiseHell Eat Cornbread Thanks, I do watch him as well, love Kosmo; I also watch Malcolm Reed... I don't compare who is better, it's the information and technique I'm after. They all have good information... take what is best for my cook.

[@oscarqr1]

Well said, Charles Pickett ! I too like to pick and choose techniques from various teachers here.

[@zfontes]

I just made my first attempt at brisket on my homemade smoker and your video helped tremendously! Ik you said that your first attempt is unlikely to be perfect but I have to tell you I absolutely nailed this cook (trying to control my excitement lol) on my first shot thanks to you man. Your channel is great dude keep up the hard work

[@georgedavis5507]

I successfully smoked my first brisket yesterday. Now I know how Alexander the Great felt when, "he wept because there were no more worlds left to conquer"

[@josel.martinez7210]

Awesome George! I did my first brisket in a regular round pit, it came out beautifully. What did you use? Your right about no worlds to conquer now! LOL!

[@stephenveerasammy3074]

I know the feeling! Maybe try tritip next?

[@kendawa2918]

Congratulations George. You are braver than I.

[@oglokzAntrax]

@@stephenveerasammy3074 if he can make brisket tri tip should be a mature cook for him now lol

[@mr.onehundon2946]

When taking it out the oven should I leave the aluminum foil on and leave it on top of the stove when resting or what should I do??

[@maxwellmortimermontoure7274]

I been into cooking my entire life and just started bbqing past 8 months. I love what you are saying about the fire! It is so fun to stand outside looking over a fire all day. Can’t beat it.

[@HenryLowery1]

I'm putting my very first brisket on in the morning. I recently bought a Masterbuilt 1050. The best smoker/grill investment ever. I bought a dry-aged brisket today from the butcher's shop. I can't wait to see how this turns out. Thanks for the tips!

[@iqbalroskolnikov1391]

I stoped the video to say that your way of explaining simply a Divine gift. Best video on Brisket with every possible detail. Well done bro!

[@rustyshackleford9381]

Agreed! Even got a little science lesson in there when talking about why he salts first and what causes the smoke ring!

[@anthonyseabreeze2470]

Great video. My butcher is an accomplished meat smoker and he trims my brisket for me so I don't have to worry about it.

[@mfwesley]

I worked at a BBQ restaurant for 5 years and I have smoked thousands of briskets. I have to say you do a good job 😎👍

[@jakecrib9971]

Hello , Young Man ! I want to tell you that I do not smoke or BBQ , But, I love to watch your videos on how to . You really know your stuff. You are very serious about perfecting the process and I admire that. I think you are the best at what you do and if not, The Best, at least in the top 5. I love the way you explain and show us what to do. I drool at watching the process of trimming, seasoning, and smoking . You are a very mature and intelligent young man, your parents are proud of you, I'm sure. I would love to taste some of those mouth watering meats that you smoke. I love BBQ and smoked meats and yours look done to perfection. Thank you for your videos. They are Great ! My God that Brisket looks Amazing !

[@janedwyer3945]

Out of all the videos on the internet / youtube, this is guy is the best! Thank you!

[@rustykc]

Hi Jeremy, I just wanted to let you know how much I appreciate you making videos and sharing your knowledge. I have a lot of respect for you to pull down your older video as your methods have changed and are only showing the current methods being used. You're missing out on some revenue comming in by doing so and again, ton of respect. It showed your passion to teach us what you've learned. Are you by chance a teacher? Just curious. I'm relatively knew to smoking meat and can tell you my methods have changed SO much over a year, just like you stated. Some things I use to focus on I realize aren't important and other things I never even thought about I find are extremely important. Just think of what we will be doing in five years from now.... love your in depth videos and I for one love the longer videos. I'm here to learn as much as possible so please keep on doing your thing buddy! Have a great day

[@WesIncredible]

"I won't have time to watch a 40 min video on smoking a brisket right now"

[@CologneCarter]

Got anything better to do these days? ;) Stay healthy, stay save.

[@GoBearrister]

That’s exactly what I thought, but he really packs each minute with a lot of useful info. Despite the length he doesn’t have many wasted moments, which is my biggest pet peeve of a lot of other BBQ tutorial videos.

[@Italianslugger]

Don't forget you can watch at 1.5, 1.75 and 2.0 speeds.

[@clg763]

Wow, I have cooked a ton of briskets in my day and have had a lot of training, working in the restaurant industry and even mentored by some incredible people in the bbq world, I have to say you did an awesome job on this video. I so badly wish that more people could do this good of a job at producing content for the world to see, keep it up, thanks for your work!

[@GoshenPrepping]

Hey there Mad Scientist. I never smoked before, never prepared a brisket before, and certainly never did both at the same time. I followed your instructions and it came out PERFECT! Thanks a ton! From one channel to another, keep up the amazing tutorials! Thanks, Mad Scientist!

[@andreypetrov4868]

What I like the most about your videos is that you are not just saying what to do but you are also explaining why you're doing it that way.

[@smokemeateveryday5321]

That is very distinct smoke ring. Nice brisket and video. Hard to beat the heavenly combination of salt/pepper rub, rendered fat and smoked meat.

[@MadScientistBBQ]

Amen to that

[@TdSharp]

Been cooking with my offset for a few years now. Done more cooks than I can count, but I've never done a brisket. Doing my first one this weekend. Wish me luck

[@shifteeeeee]

Good luck mate, I'm cooking one now 😋

[@bubba2010firefly]

Bruh if my chemistry teacher had used brisket I’d probably be a scientist

[@mikeelek9713]

You are so right about owning a good knife set - chef's knife, paring, boning, etc. A good knife saves you time and frustration. Great video, by the way.

[@brandyburch6003]

I just put my first brisket on the smoker. I used your videos to learn how to smoke pork butt, turkey, and ribs. All turned out great. So I am confident that this brisket will turn out great! Will let you know in about 12 hours!

[@stevelegge3307]

White smoke is the moisture in the wood, wood doesn't actually burn, the parts of it does. Pyrolysis- decomposition of a substance by heat

[@johnwhitfield8327]

lol

[@MichaelRei99]

Steve Legge say what now?

[@jimnuna2022]

Yup you get it. The smoke flavor is based on air in and chimney setting. Get white or light colored smoke doing well. Dark smoke open chimney let some out. Running chimney full open not always the best since smoke doessnt get to linger in box with meat

[@barringtoncarlisle2056]

Thank you for that excellent information old chap. Its hard enough to obtain information on where to get the right cut of meat in the UK never mind how to prepare and cook it! When one lives in the BBQ/Smoking wilderness that is currently the UK, then you would understand better what I mean. Each and every one of these I've watched has added to my scant knowledge. Most informative and more importantly helpful. Thank you sir.

[@MadScientistBBQ]

Hey I am very glad to help. I was just in the UK and I have to confess there isn't much BBQ to be found there. There is lots of delicious indian food though, YUMMMMM.

[@barringtoncarlisle2056]

Well I hope you enjoyed both the visit and the Indian/Pakistani food. Just getting hold of a decent offset smoker here was difficult enough but then trying to get the accessories, even something as simple as an oven thermometer clip, you start to realise this is a food challenge that will test even the most hardy! I'm becoming quite handy at DIY BBQ parts because nobody even knows what I'm talking about when it comes to a charcoal basket or tuning plates! Anyway I'm learning and the videos are of great help. Take care buddy.

[@torresserg]

I cooked my first brisket today on my new smoker. I trimmed, seasoned and cooked the brisket according to your guidelines. It turned out amazing! Thank you for posting this very helpful video.

[@ryanwalker9378]

Thanks for taking the time to explain the reasoning behind doing what you are doing. Dont listen to the negative nobodies, "keep on keeping on" Thanks!

[@Stuntmantoo]

You young whipper-snapper think you know everything! I'll have you know that I will be 60 yrs old in two months, and that my last 5 or so briskets were out of the park! For you to get on here and say you have done 100s of briskets and show everyone how to do a brisket, is really something! My last 5 or so briskets, would compare to your's any.........any day! Now that I follow your every word. Seriously Jeremy, thanks. You have a passion, thank you for sharing. I always look to this vid to make sure everything goes as planned. Perfect video, along with all the rest of them. Did a brisket yesterday, my darling wife's birthday (upon her request). We get home from church today, just so happened that we have some really good hamburger buns. Those brisket sandwiches were better than any restaurant we could have stopped at for sure. Those were leftovers! I introduced her to the man who made it possible, she thinks you're cute. I would say manly.......God bless you dude, your wife (I am guessing is filming) and your kids (even if they are but twinkles in yal's eyes at this point). Keep it up, LOVE the out takes!

[@saras5582]

Looks so good. I'm going to be cooking a brisket for Christmas, not traditional I know but I'm in Texas and this is my first brisket so I'm following your instructions here. Which btw are very detailed and looks amazing. I'm excited to see how mine turns out.

[@sara-5485]

I'm actually doing my first packer brisket for Christmas too. I'm starting early. I'm smoking it the day before Christmas to make sure that there's not a time crunch.

[@saras5582]

@@sara-5485 me too. Good luck to us both. I'm so excited I love to bbq so this is going to be a good experience for sure.

[@sara-5485]

@@saras5582 Definitely! Good luck to you as well. Would love to hear how yours come out. I think I've might of accidentally trimmed a bit too much fat off. 😔 But there's always next time to learn too.

[@saras5582]

@@sara-5485 mine had a lot more fat then I thought. But all in all turned out rather well for my first attempt. How did yours do?

[@sara-5485]

@@saras5582 I think it came out decent. I didn't get as much bark as I'd like. But I'm literally about to pull mine out of the smoker as we speak. Gonna put it into some foil and towels and it will sit in the cooler. I think it's been almost 16hrs of cooking.

[@NewVenari]

As a mover, I know many homes share the same blueprint. I can 95% say, I love the layout of yours lol

[@garrettlavigne4753]

I want to thank you, I screwed up 3 brisket before I tried your method & this by far was the best brisket I ever made!

[@90620michaelj]

Best Brisket video ever. I've seen you other video where you had Tallow and I think foil wrap but this one covers every base . Really like in-depth trimming tips .Thanks a Million .

[@marklaufman1054]

Your tip on using beef tallow is a TOTAL GAME CHANGER. I've been trying to achieve a moist but still barky brisket for years. After watching your video, I tried wrapping the brisket in tallow sprayed butcher paper after the stall. And once it was done, I rewrappped in fresh tallow sprayed butcher paper, refrigerated overnight and then re-heated still wrapped in the paper. It was absolutely fantastic! I cannot thank you enough.

[@danielveloz7994]

Hey bro i want to thank you for this. Great video. I just finished cooking my first brisket following your instructions and Wow!! I still think I'm dreaming.thank you so much.

[@bballplyrrefgmail]

im about to do my first this weekend. what size brisket you do and how long did you cook it before wrapping?

[@AndrewScott83815]

I can’t believe I just saw this video and it’s two years old! Subscribed

[@fly1327]

Holy crap! Negative comments that you talk too much? Keep talking dude, I just learned a lot.

[@diller0111]

Lol it’s a 40 minute video, what did they think was gonna happen?

[@nathanwilliams4005]

Right. I learned a ton. If you don't want to hear it fast forward or go somewhere else.

[@marksinger4415]

I appreciate the explanations.

[@charleswalter2902]

Sorry but he does digress too much. I just wanted to watch a video on how to cook brisket, not a tutorial on everything brisket. Maybe i feel this way because I have cooked brisket before & was just wanting some tips on improving my technique.

[@CTifer]

I don't think there's an issue with too much talking. The real issue is that he stops everything he's doing to talk to you. We can watch and listen at the same time...

[@1257wizard]

I just made my FIRST brisket and with your instructions I have to say it came out perfect!!! the only thing I did not do was the talo procedure. I do things a little different than most guys on KZbin at the end of my smoking (8 hrs) I wrap the brisket and put it in the oven at 275 to finish, heat is heat, if your not smoking why tend a fire?. EVERTHING you said was correct and helpful......Thank You!

[@cefarther3945]

I think this man is a self-made butcher. Butcher's know everything about meat and prep, it's really a skill--a great deal of knowledge is involved. I always appreciated a good butcher's advice and prep even though now I am a vegan, I respected their skill.

[@brettoetting]

Best brisket video I’ve seen. You’ve touched on every pro tip that really matters and usually requires digging through hours of content from multiple sources. The suggestion on salt is especially good, a real game changer. I apply that to steaks as well.

[@MadScientistBBQ]

Brett Oetting Thanks!

[@codydavis3698]

Smoking my first briskets this weekend! Studying!

[@marine13447]

Dude, you rock! This was a very detailed video, every minute of it was packed with useful information. It actually seemed shorter than 39:45, because I learned so much. Thank you!

[@keithdonner770]

1st attempt starting 5 am tomorow.!.. I Enjoy your Videos.. Cheers! Ive learned, Choosing Brisket, Trimming, Rubbing, smoker set ups, maintaining heat, clean smoke, Stall, warapping, Resting!!!.. Wish me luck! You make great videos! Ive watched Alot! lol! You Show Experience!

[@jdgower1]

I'm an engineer/amateur scientist at heart, and I am also a smoker/griller. I felt this video REAL HARD. Call it 'bias confirmation' or whatever, but you're speaking my language!

[@bradfordcustoms7588]

I’m ready to start working on my Dad skills and being a master of the grill and smoker! Great videos

[@SilentEdgeTv]

Awesome comment my bbq comrade 🤟

[@sineadtwomey5553]

Different strokes for different folks - I really find the detail explanation to be very very helpful..

[@jack902902]

Guys, his channel is called Mad Scientist BBQ. He is breaking down everything on a "SCIENTIFIC" level. It's not boring, it's entertaining and informative. If too long for you, go look for a video of someone just smoking a brisket.

[@rarelylucid4488]

This is in no way scientific - there literally was no method, just loquacious over explanation of his opinions on cooking brisket

[@tomskoog]

He's a younger version of Meathead Goldwynn of amazingribs.com

[@SRT92]

Well said.

[@DESCENDINGDR]

Loquacious? Nonsense! This guy is as clear a communicator as you can hope for! And you would be fortunate if you could find a teacher like him. To the point, interesting, and generous. Bravo!!!!

[@heywardhollis1160]

@@rarelylucid4488 He explains the chemical processes of salting, smoking, and retaining juices. I found it informative.

[@christinecamley]

Great education for a new BBQer!!! LOVE brisket and the bark is a big deal to me. This is terrific. I learned a lot. I'd recommend this video highly for people new to barbecuing. There is a lot to know to do it right and you learn it all here!!! Moist, tender and full of flavour - everything we all want that is crucial!!!

[@richardgrant2948]

Hello Christine, how are you doing today; how’s everything going over there, I hope it was a lovely day for you Christine?

[@jertexans5227]

Jeremy, I’m an offset newbie. Wife got me a ‘Pecos’ from academy for Christmas. Smoked my first brisket this past weekend and used this video as a reference. Turned out an AMAZING brisket if I do say so myself! Beautiful smoke ring and juiciness! Love the vids, love the why’s and how’s. Very informative, happy smoking from Texas! 🤘🏽🤘🏽

[@Godsgirl405]

I did my first brisket for Easter. I used a charcoal grill and It turned out perfectly thanks to yours and the dawg father’s tips here on KZbin! Everyone loved it! My Dad even said it as “excellent” which is saying a lot since he’s a professional and a harsh critic!

[@luciottrinidad]

Best brisket video explanation I’ve ever seen, off to buy a new smoker! Will def be using all your tips and tricks 100%!!

[@wudchk]

"boom that goes in the trashcan" -- gave me a single tear. It should have been "boom that goes in the sausage can!"

[@fayjaimike]

Grind it up for burgers

[@braveluke79]

That's true... why throw away a good meat ??? What a waste..

[@chillout00]

or "boom that's gonna make some great stock right there"

[@martind3587]

I trim all the fat on what I cut and make carne guisada for lunch while were waiting for the brisker for dinner.

[@fun_ghoul]

@Daniel C There are a million things you can do with meat trimmings. Garbage can just happens to be the worst one.

[@antoniorobles3007]

Never throw away the trimmings!!!

[@firstandlast8674]

All I know is, my mouth was watering from start to finish. That baby was gorgeous! Thanks for the tips. I've eaten a hundred briskets, now it's time to put on my big boy pants and make my own. Cooking my first one today. Thanks!

[@landsurfer66]

Excellent presentation chock-full of great advice. Thanks for the thorough, detailed, clear and entertaining video. That's a gorgeous brisket, mate.

[@MadScientistBBQ]

Thanks 👍

[@ryanwelsch9384]

@@MadScientistBBQ, How do you feel about people causing the unnecessary suffering of animals?

[@MadScientistBBQ]

Ryan Welsch is this a real question

[@ryanwelsch9384]

@@MadScientistBBQ, Yes.

[@onesri6108]

@@ryanwelsch9384 Don't eat

[@betocoyote16]

I had no idea how it would turn out when you first started but by the end my mouth was watering, I need a smoker in my life. Great vid!

[@newyorkcity5851]

Me too

[@williemonroe3856]

You good

[@williemonroe3856]

Me to

[@BBQPITDOG]

Excellent video Jeremy! I have really learned a lot! You are the professor and I will go back to this video for reference! Nice!

[@MadScientistBBQ]

Thanks man, I appreciate it.

[@ixnooky]

I just ate some smoked short ribs on my lunch break while watching this video. I could still eat that entire brisket when I was done, awesome video!

[@markdephilippo1404]

Mad scientist you are hands-down the best how can I word this? Your videos are the best out there hands-down I have learned so much from you. Keep these videos coming. Thank you so much for sharing.

[@THEREALSHOWBBQ]

Perfectly cooked brisket bro. Lot's of great info as well.

[@scottmckenna2166]

Brother, that was some of the best information I’ve got on the inter webs! Thank you!!

[@jessewoo9929]

"If you have chewy bacon it's gross" I feel personally attacked.

[@HBSuccess]

Great price for USDA Prime. Wish we had a Costco near here.

[@redrayman]

Tioga Fretworks our Costco has no brisket and told me last week there not ever gonna get any😪

[@MichaelRei99]

Tioga Fretworks You need to have a Costco Business Center near you.They don’t sell packers at the regular Costco.

[@jondavies1632]

I have been wanting to do a brisket for a long time and I have watched most if not all of your videos. What a great resource for a newbie like me. Armed with all this information, I decided to forgo the turkey this Thanksgiving and do a brisket instead. It was a bit of a risk with a large hungry audience but it came out way, way better than I hoped for. Everyone at the table agreed it was a great change of pace compared to the usual bird. I think we may have a new tradition! Thanks for all the pointers.

[@sanitycruzer]

What I like about this video is that it gives no-nonsense information. Jeremy does not sit or stand around telling me useless stories about himself or doing self-promotion. I have smoked meats for 20 years, though just for myself, so I'm not doing more than 2 or 3 briskets at once. So, given that I'm eating most of the meat and not smoking briskets more than once or twice a year. Starting with a great piece of meat and setting the timer for 20 - 30 minutes to remind you to tend the fire. And, use small pieces of wood so your fire does spike. Thanks Jeremy/MS BBQ!!

[@jonathontwalker]

"If you have chewy bacon it's gross" I feel personally attacked.

[@fromzerotohero7989]

Right, I like my bacon to taste like meat

[@samiclex6816]

Lol I said the exact same thing!!!

[@josephramirez7352]

Thanks. Made my first brisket and spare ribs with your instructions. It came out great .

[@DarkMice5529]

I couldn’t help but think, “I hope the camerawoman is getting some of that”, while you were choppin away! 😂

[@corvettecoupe3731]

Probably his wife, so yes…

[@robjiron1655]

Thank you for your tips! Watched this video 3 times this week and took notes. Smoked my first brisket yesterday for my wife’s birthday and it came out amazing!

[@mikefuller27]

Jeremy I just wanted to say thank you for your awesome videos. I bought my first smoker (electric - Char-broil) last July and wanted to try a brisket and found this video. My brisket turned out great everybody loved it. Well I have been hooked ever since. I have never liked pork in all my 50+ years but I tried your video "How to Smoke Pork Butt" and now I can't get enough, so thank you very much!! P.S. I bought a second smoker for x-mas that is 1,000 square inches . Keep up the great work!! :)

[@daltonmurphy2137]

Could you do a video on how to cook for a large group? That would be much appreciated!

[@laupepamasunu]

Awesome video, I'm getting a smokers this week!! Thanks for the tips🤙

[@chrishorst6993]

Just like Alton Brown on how he explains why you do what you do while cooking. Rather than just saying do it this way

[@TheMusicscotty]

Dudes impressions are fire. Love this channel. This is one of his older ones but I'm going full southern instead of traditional turkey this Thanksgiving

[@evelynanderson5496]

Many years ago when I lived in Houston, our house had a huge brick grill/smoker in the back yard. I made one brisket. I asked everyone I knew how to do it and they all said, just, I don't know, cook it. So I bought a relatively small brisket and, because it was more beef than a gathering of 8 or 10 people would eat, I cut it in half. I'm sure I had a tasty rub (I am a decent to good cook). Also, I did know it had to cook indirectly so at least I didn't put it on right over the fire. It shrank. It was the smallest brisket you've ever seen. It did taste good. Too bad we didn't have internet in those days. It would have been helpful. I have now been inspired. Might even try another brisket one day.

[@kchilds7338]

Great video you've come a long way from your first brisket. Thanks for the info

[@CosmicStargoat]

Yes, his videos have improved greatly. Both the visual quality and his experience with smoking. Good stuff.

[@sinu0us]

i just watched the whole thing without realising 40 minutes went by lol, good job! :D

[@tylernx]

Wanna make a updated video for this process? I know it’s long and tedious.

[@Beeftitan]

brisket hasnt changed

[@David-el9ml]

@@Beeftitan No doubt, but his technique has.

[@osworthy]

My man, I just smoked my first brisket on an medium size off set smoker and thanks to your vids I think it turned out pretty good. My neighbors, a couple of friends and most importantly my wife all enjoyed it. Juicy tender nice smoke and smoke ring. I was hope for a twelve hour smoke however it turned into a 14 hour and I sat it in cooler for like an hour 1/2. 3am start time - ate at 10:15pm. Prime cut from local manhattan butcher., I have to say trimming the brisket is intimidating especially at 3am. Lol - thanks sharing these vids big help.

[@cybernode33]

I've been a dedicated Traeger user for years but recently made the switch to Asmoke and man, what an upgrade! The precision temperature control really sets Asmoke apart. With my old Traeger, I was always guessing and adjusting, never quite sure if I was at the right heat. With Asmoke's digital controller, I just set my desired temperature and it holds steady, which is a game changer for smoking meats like brisket. Plus, the variety of wood pellet flavors really enhances the smoky taste of my dishes. I've also noticed Asmoke is more efficient and easier to clean. The smart design is just the cherry on top. I'm glad I made the switch, and I can't wait to explore more recipes with my Asmoke. #Asmoke

[@chiefordnance]

I'm drooling watching this shit, I'm HANGRY.

[@charcoalbbqkitchen]

Awesome Channel! This guy knows his stuff! Glad I found your channel!

[@VillageFoodLife]

I love BBQ

[@Frithials]

Yes

[@Zedo_v12]

Me to :3

[@jss636]

I like meat.

[@assfuck4433]

I don’t

[@Adrian-gd4pv]

BBQ loves you

[@RandomTorok]

On Friday we bought a brisket, since we are an older couple with no family to feed we broke the brisket into 2 4 pounders and a 9 pounder. One 4 pound went into brine for corned beef and the other 4 pound went into a vacumn pack bag and into the freezer. The 9 pounder went on our Traeger pellet grill. I put it on about 7 this morning and at 9 I realized that the Traeger had gone into some kind of error mode. Not sure how long it cooked before the cooker shutdown. But I reset the machine and then stayed close to watch it. About 3:30 I pulled the roast off and wrapped it in parchment paper and aluminum foil. At about 5:30 the wife wanted dinner so I took the brisket off and it turned out perfectly. Thanks for a great video.

[@hugocastrofonseca5946]

26:08 "a treasure at the end of the rainbow" XD

[@ianalfred9701]

Good explanation bro 🙏 Best video ever seen on KZbin.. God bless your heart ♥ to continue to share your knowledge to the 💪 world..watch here in my beautiful country vanuatu in South Pacific Ocean happiness is our signature.. Peace!!!

[@apb38]

1:15 am and I'm ready to eat some brisket.

[@steverossiter8796]

I just made my first 15lb brisket on my new smoker. I watched a few of your videos and off I went. My expectations where not high since this was my first time OMG it turned out a ten in my book. This weekend I have plans to do spareribs. Thanks your videos where so helpful.

[@chriswhusker]

It's cool to see this vid after already watching your newer ones and seeing how your methods and quality have changed. Can't wait make my first brisket!

[@golbez3794]

wait.. if you made hundreds of briskets in between this video and a video you posted a year and a half before... that like a brisket every other day... can we be friends?

[@rubenrenegado3355]

where are you at ? the playboy mansion lol

[@swn69]

"Nobody's gonna want to eat that fat". Hold my beer!!

[@joshuacarrico9180]

I was going to say something similar then I saw you already said it.

[@Chino_does]

Love the fat I leave everything on people can remove if they don't want it

[@hoodfella4u]

thats the lil piece that you cut off while you cooking.

[@williamsellers1904]

It's such a polarizing subject for sure. To each their own I say! I love semi-fatty cooked bacon myself.

[@ryeguy01]

That amount of fat will literally give you bites of _just_ fat. This isn't a "fat is flavor" type of thing. This is huge globs of nothing but fat that he's removing, while still leaving a layer of it on.

[@Lightningbom]

Perfect video, I don’t even bother with any other bbq channels after I found yours! Keep it up!!

[@kevinC_]

I’m doing my third brisket tomorrow. First time with that exact Shun boning/filet knife

[@MattWilson777]

"anti-parallel" - Also known as perpendicular.

[@josephdrank1578]

LMAO

[@stevenjames3631]

not necessarily

[@devinbradshaw9756]

It's scientifically lol

[@Lovethempeas]

Perpendicular means at a right angle. If its not parallel that doesnt mean its perpendicular.

[@SkateBoston]

@@Lovethempeas However in this context he says rotate 90 degrees. So perpendicular is the most informative word to use. Semantics... great video non the less.