I smoked a brisket on an offset smoker ROTISSERIE and THIS happened!

[@SmokeTrailsBBQ]

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[@RaleighSmoke]

Definitely outside the box. Well done Steve.

[@SmokeTrailsBBQ]

Thanks man!

[@brianveestrom6784]

Steve, you are off the charts and off the scale. Holy shit, miggin a welding chamber. You have earned the badge of honor. Cheers my good fellow.

[@SmokeTrailsBBQ]

Thanks man!

[@henryverniz7852]

3:35 yeah that is pretty common here. Filipinos are fond of soy sauce and calamansi condiments to compliment a lot of grilled, fried or steamed dishes. Steve, just my opinion I think rotisserie would benefit from direct fire rather than offset. Maybe in a cooker that is quite deep but the coals are right below the meat.

[@SmokeTrailsBBQ]

I agree

[@benjaminl3084]

You're content is amazing Steve. If your taking challenge request would you ever consider trying to cook just a flat using your methods? Like smoke then sous vide. I've been getting smaller half flat pieces from wild fork and just can't seem to nail the sweet spot with tenderness while retaining moisture. I get these because it's a good amount for us as there are only two adults and two kids. Would love to see you attempt!

[@geezlouise99]

cool, I've been wondering what would happen if I could figure out how to smoke my brisket on it's side. No pooling, but probably uneven. the rotisserie was a brilliant idea!

[@OliviasBBQ]

Love your experiments dude. Very refreshing from the other content out there and very informative. Keep it up brother!

[@goofsaddggkle7351]

Man I am pro rotisserie everything - glad you did this video. Also yes on that sauce. Salt+umami=win.

[@ZOMBIE-iv1mq]

I’ve been thinking about this! I have the same highland and absolutely love it! Your brisket videos helped me learn and get pretty good at making a brisket! Thank you for all you do!

[@SmokeTrailsBBQ]

Thank you!

[@InterTay]

Sounds like the rotating shelf was much better at evening out the point vs flat even-ness of cooking

[@SmokeTrailsBBQ]

Yea for sure

[@joesiu93]

Thanks for this. I've wondered about this too.

[@GODwithus73]

I have to agree with you on the rub is probably the best or one of the top ones, I cooked a brisket for thanksgiving and my guests loved it , I almost did not get any cause it was flying of the plate

[@SmokeTrailsBBQ]

Nice!

[@LeviathanPits]

The brisket whisperer strikes again! 😉

[@adam-oz1jo]

great video,, i recently modded my vertical smoker to fit a rotisserie and been waiting for brisket to go on sale to try this out!.. dont want to remortgage the house here in ONT with the brisket prices.

[@toranas1500]

Yeah, the rotisserie is best for a heat source under the meat. The spinning constantly self bastes and gives more even cooking so one side isn't over exposed to the meat. It also gives a bit of that amazing grilled fat smoke flavor if you're cooking over direct heat with no deflector plate. Downside, it often takes longer since the basting and constant movement into and out of the hot zone is constantly cooling the meat.

[@johnm6256]

Hi Steve, love your vids. I’m a beginner and just purchased a Weber Smoky Mountain to get started. I did a non food burn using Jeolous Devil briquettes to burn off new packaging residue as recommended by Weber. Question- Why did I detect an ammonia smell during the briquette burn? Appreciate your time! Thanks, John

[@SmokeTrailsBBQ]

Not sure! That's kind of weird. That's why you do a burn off though

[@blink555]

I enjoyed this experiment. Having said that, I don't believe an offset and a rotisserie are the best combo. Try using a rotisserie on a pellet smoker and/or a kettle grill. Thanks!

[@phillipcarroll6625]

Why do you still wrap with tallow and clarified butter? If I'm not mistaken, you made a video saying you prefer lard over clarified butter.

[@CoolJay77]

Glad you made this test, cause there there has been a myth on YT that this will result in a juicier brisket.

[@brandtmiles2373]

So.....this might not sound like the most exciting idea after some of the experiments you've done over the years BUT.... Have you ever separated the point and flat prior to cooking -- cook both at the same time -- but pull, wrap, and rest at different times/temps? I guess the point of the cook would be to definitively prove the best temp to pull each cut, achieving maximum bark and temderness on the WHOLE brisket. Anyway, just curious!!

[@SmokeTrailsBBQ]

I've never done a controlled test. Could be a good one to do. I have cooked the point and flat separately though, quite a few times. What I've found is they turn out more dry than cooking a whole packer. More surface area exposed, thinner cut etc. I have been thinking about cooking it whole then cutting it in half somewhere in the cook.

[@Keasbeysknight]

Well damn, there went that idea!

[@SmokeTrailsBBQ]

Maybe if it was the other way. Like turned 90 degrees. Would need a bigger offset though.

[@Keasbeysknight]

@@SmokeTrailsBBQ your modular smoker is super interesting, I can't wait to see how it goes. Will you put big flanges on it and everything be bolted together?

[@SmokeTrailsBBQ]

@Keasbeysknight I think just 6 tabs around the outside to bolt it together. I was thinking a giant ring flange on each side but it's alot of metal

[@BradLowth]

Hi Steve, any chance of getting your rub available in Australia any time soon?

[@DeltaCharlieMike]

Another great video. How would I get your rub in Australia?

[@FakeName39]

Sometimes I want to see your brisket without a fifteen hour hold because normal dude like me it's a 3 hr rest max and I just wonder if you would just bring the brisket up to 200 and wrap or your thoughts. Also love your rub dude I think I bought it day 2 hopefully another brisket this weekend.

[@SmokeTrailsBBQ]

Glad you like it! What kind of experiment do you want to see the normal way? I just don't do the traditional way often because it takes like 15 hours of active cooking, resting etc. Way easier for me to just throw them on at noon and hold them around 10 to 11 pm

[@djdrew24v28]

Maybe you could make instead of one rod thru the middle have two rods like a u shape yo widen out the stance and keep the outsides from flopping

[@thehovable]

Dado putti, lol - love you steve. Keep it up!

[@SmokeTrailsBBQ]

Thank you! Will do

[@grizzle273463]

I just added that Daddy Poopy soy sauce in my Amazon cart. Sounds interesting.

[@SmokeTrailsBBQ]

Lol! Daddy poopy

[@bukslng]

⁠@@SmokeTrailsBBQ Datu Puti is a combination of the surname of Reyes' mother (Dátu), and the Filipino translation of the color white ("puti"). Cool to see Filipino reference in this cook. Daddy poopy LOL

[@BehindTheFoodTV]

I want to see more rotisserie videos just so I can hear you say “penetrating the brisket” in that sexy Canadian voice! Also, I do wonder what would happen if you used mustard and cooked it all the way before resting. And you could just keep saying over and over that you’re not using any Datu Puti. But mostly it’s the penetrating thing.

[@SmokeTrailsBBQ]

I think it would work better turned 90 degrees so the top and bottom are alternately exposed to the fire... Or vertical donair style...oh geeze there's lots more penetrating to do!

[@BestNCBBQ]

Chris over at Lone Star Grillzs just released a video cooking a brisket on his El Patron vertical smoker with a rotisserie. He said it was probably the best brisket he has ever done. Check his video out and see what you think.

[@hoofhearted1833]

A buddy ONLY does rotisserie brisket.

[@SmokeTrailsBBQ]

Wow!

[@scifimovieguy]

Can't get your rub in Canada and can't get Zbiotics in Canada. you sure you live in Canada?

[@SmokeTrailsBBQ]

Working on it!

[@grizzle273463]

He doesn't. He's a Texan and a complete shill for Franklins BBQ

[@StarrGod696]

Maybe try vodka…. ;)

[@brenthayes7605]

No, there saved yall some time

[@printingwithpeek4897]

Yes. It does. A conveyour rotisserie does.

[@SmokeTrailsBBQ]

For now

[@brenthayes7605]

​@@SmokeTrailsBBQI'm excited for what's to come!

[@robertbrabham2999]

$5.49/lb for Wagyu brisket at Costco in Dallas....The rotisserie smoker I saw had 3 trays the length of the smoker that rotated. So three briskets at once. It seemed to work pretty well.

[@SmokeTrailsBBQ]

Aye caramba! That's a good deal

[@PointyWombat]

You don't know how good you have it.. I lived in TX for a few years, then I moved up here in Calgary where Steve lives... So hard to find half decent brisket. Which is actually pretty crazy since Alberta is known for it's beef...

[@brandtmiles2373]

The texture looks weird right? Or is it just me? Lol