I tried the NEW 4-2-10 BRISKET method

[@emassenburge92]

Used this method. And my wife said, I should open a restaurant.

[@PITMASTERX]

Awesome 👌

[@sigurtO]

CS~\_______○`~? |========^《\Shhh... Ten Years After',lumpy doesn't want to smagma the rihlfoks

[@brianegeston9652]

Did you use an electric smoker?

[@AP-yy3ve]

That be some tough looking brisket it isn’t tender at all just a bit juicy from the liquid drippings this method is bad lmao

[@AP-yy3ve]

Sorry man but your wife has poor taste lmao

[@bobmarley2467]

My dad does his brisket at 225 until it gets to 170-180 then wraps it with paper and turns the temp up to 275 and cooks to 200 and pulls it. He then wraps it in towel and puts in a cooler. The cooler I pretty much perfect for the brisket, it’s a longer shorter cooler that he drilled a small hole In the top of to check temp, he’ll slice it once it gets to 150 and it’s like butter.

[@jimjacob8032]

Spot on! The perfect way to do it!

[@WaterDR-tw8re]

Well..that's how you are supposed to do it

[@BlueJay86]

Thank you for your tips and help on how to properly smoke a brisket, I appreciate you. ❤

[@Blasian89]

No need to get rid of the extra butcher paper. You can use it as a firestarter! I like to cut them into strips, roll them up, put it in the fridge to cool and let the soaked fat solidify, and then ziplock em for later :)

[@gregoryhouser3950]

I know I tell my guys not to toss the bacon paper from shingled bacon cases(I work in a high volume resort) you can get a fire up quick with those they burn like candles. Perfect to get lump charcoal going and it smells good lol. If you have enough you can get a raging fire to start wood or coals.

[@anthonycammilleri4479]

Terrible science if he is really trying to make a point about his cooking method.

[@pardavis1019]

No crap a Wagyu brisket will be amazing. Do this with an economical brisket.

[@caymaneller5648]

I knew I couldn't have been the only one thinking this

[@DAatDA]

Choice brisket from Walmart

[@gregmay9097]

I am so done with Wagu brisket videos. Stop posting them, we know how a Wagu brisket turns out, THAT'S WHY IT'S A $500 PIECE OF THE CHEAPEST CUT ON THE STEER. ENOUGH OF THIS BS ALREADY

[@thepunadude]

EH, AUSTRALIAN WAGYU ... HAD IT IN BRISBANE ... WASNT IMPRESSED. JUST GET THE JAPANESE

[@jacqueskotze1627]

As mention on an earlier comment, I have tried this method with a cheap brisket recently, after seeing the original video that Smoke Trails BBQ did (go and watch that video), and it was one of the best briskets I have had.

[@SmokeTrailsBBQ]

Amazing video. Amazing brisket! I really like how you adapted and simplified the technique so a home cook could easily follow it and get great results. Many thanks for the shout out!

[@mbranbb]

Smoke trails bbq himself. Hell yeh.

[@orangejake1990]

Thanks to your inspiration, I have an idea for dinner tomorrow!

[@darrenfindlay3732]

Awesome Vid 👌 What was the final core temp im guessing arnd that 203f mark ??

[@thepunadude]

YOU DESERVE ALL THE SHOUT OUTS YOU GET ... IM GLAD HE FOUND YOU ... U 2 DO A SHOW TOGETHER!

[@CoolJay77]

I am glad your techniques are getting recognition. Someday, someone will start a bbq joint in Austin, pulling briskets in the 160's or 170's F before holding some 16 hrs or so and claim ownership of the technique. Kudos to this channel for giving you credit.

[@Thermalburn]

I usually do the opposite of this. Low temp about 200F for like 8 hours, Wrap, and then bump the temp up to 250-275F to finish it off; about another 6-8 hours. Comes out great

[@gregoryhouser3950]

Yeah you can do a heavy smoke for all day and run it in the oven at a consistent temp over night. Trust me when I say you will save yourself so much stress and time if you just let it go all night on low on the oven after giving it the attention for 8 hours. Basically you go 3 hours at 250 to 275 hard smoke(not bad, just good consistency: blue smoke) comes from a clean fire solid burn and you achieve this by not opening it up even for a split second. Next you open it after that time and spray with 50/50 pickle juice/sugar water 10/90 ratio, every 30 minutes until you hit 180. You hit that and you just wrap it with butcher paper(dry), and you let get to 200 then rest for 6 hours. Perfect brisket every time also make sure you add more salt that this guy and less pepper, 50 /50 is the ratio. That was like 10 salt to 90 pepper. Enjoy this recipe trust me. And please use a decent offset smoker you will be grateful. Fuck traeger

[@waynegranzin3824]

thats great. but that's simply a different way of cooking. and has nothing to do with this video

[@waynehoberg1655]

​@gregoryhouser3950 do you rest it in a insulated box?

[@socalbackyardgardener]

@@gregoryhouser3950 I'm trying this right now. Good looking out on the pickle juice idea

[@thekidthatshoots]

@@waynegranzin3824it’s always 1

[@StillLivinginthewoods]

Native Texan here... my man's black pepper game is spot on. Other techniques are debatable.

[@Fed-Up_Hallelujah]

I am sure this brisket was delicious, but... I am a born and bred Texan, and in NORTH CENTRAL Texas, Hickory is king. And it needs to be Green Hickory. Hickory is not exclusively used in this area but more so than not. Central Texans prefers to use Post Oak/Oak, West Texas uses Mesquite and Pecan. Other areas vary in their wood preference. All these are good and I have tried them all, but Green Hickory is my fav! I smoke on a traditional pit--wood burner tank/trailer smoker given to me in 1993. Next to my salvation from the Lord Jesus, my smoker is the best gift I have ever received. Having spouted my opinion, This was a great video, looked fabulous, editing magnificent!

[@billbecker]

All I'm going to say is if you want to take your brisket up a notch, whatever recipe you use, try placing a pork belly on the upper rack to let it baste the brisket. I knocked it out of the park today on the brisket and got great bacon in the process.

[@oogenshire]

i generally do a pork butt or 2 when i do my brisket always have them over the top of the briskets

[@Rooboy-619]

Noice

[@hannahconstructioninc]

Yeah that sounds great!

[@patrickwardell6137]

My Cookshack FEC100 has multiple racks and I do what I call rain smoking. I will do a couple of pounds of bacon or pork belly on an upper shelf and brisket or prime rib or whatever next shelf. Ribs from prime rib next shelf and maybe some Brussel sprouts or whatever on the last shelf. It's all up to your imagination, but makes some awesome bbq without multiple cooks. Love my FEC100

[@thinkcasting3182]

"take it up a notch", "game changer", nobody ever uses the cliche's anymore...

[@randyshearon6706]

Thank you for the video. Just smoked my first brisket and used this method. The results exceeded my expectations and impressed my family.

[@smb364]

Just tested this method. I definitely will keep saving the drippings and using that fat in butcher paper, but beyond that, I’m going back to the tried-and-true classic approach.

[@PITMASTERX]

Excellent

[@Ultra-Lawyer]

Great content, but the brisket looked tough, slightly. Maybe because the internal didn’t hit the obligatory 203 degrees. I still prefer wrapping at 175, then up to 203, and resting until 145 before slicing or refrigerating in the butcher paper and saved for the next day to slowly bring up to 150 to slice and eat. It’s a fun hobby.

[@FurryWooki]

Agree, looked a bit tough. And could still see quite a bit of fat that hadn’t yet rendered.

[@gilcd85]

I was thinking the same thing. Sure a Wagyu brisket was tasty, but I don't think he got it tender

[@coydepratt9877]

Brisket does need to hit 203. But this guy's brisket did seem under cooked

[@kellrenegade1407]

Well and with Wagyu there's so much fat marbling that you really need to take up a few degrees past what you would with a lesser fat content brisket so that it all gets good and rendered.

[@JM-vw3wq]

It needs higher temperatures to break down the collagen, just like with pork, I wrap at 177 and keep it on until 210. Stable bark and tender meat.

[@jasonp74208]

Near zero fat render of the fat cap. It requires the 190+F temps for proper rendering and tenderness. Don't cook your brisket this way.

[@jamesgray143]

Yah that fat did not look enjoyable to eat.

[@djlosch]

This... it's Aus Wagyu so it might render at a slightly lower temp, but it still visibly not where it should be. Also, the smoke ring is just not there. So it's already substandard using a very high quality cut. This method would likely be a failure on a random choice or prime packer. So I completely agree... Don't cook your brisket this way.

[@Syst3m04]

Smoke ring means absolutely nothing btw. It has to do with how fast the meat reaches 140. If you start with a frozen brisket and thaw it while cooking, you can get an inch thick ring, where if the brisket is close to room temp before starting your ring will be smaller.

[@jamesgray143]

@@Syst3m04 yep, and this one basically didn't exist and looked more like a roast. Everything I have messed up smoking meat and it looks Grey like this it has not tasted nearly as good.

[@jasonp74208]

@@Syst3m04 I agree, the smoke ring is purely aesthetic. This is why I pointed out the fat cap. Beef fat typically renders around 130-140F. Collagen around 160F. If we aren't seeing even a remotely rendered fat cap it's a sure bet the internal collagen hasn't even begun to break down. The bite is going to be chewy and unpleasant, the texture likely dry.

[@60secthebaptist9]

During my brisket phase, I tried all sorts of variations on a theme. the reason that Louis Mueller, Blacks, Franklin, La Barbeque, Snows all have amazing brisket is that they don't mess to much with the recipe. Salt N Pepper, approx 250F for 12 to 16 hours sometimes you crutch 3/4s the way through. every hour or so moisturize the bark spray apple cider vinegar, mop with beef juices, etc. Cardamum and himalayan salt have no place on a texas brisket.

[@mamixon100]

So your own recipe? Hoping y'alls don't get any Snow this year 😂

[@60secthebaptist9]

@@mamixon100 me too. I'm not claiming to know better than everyone. but after 20 years of making brisket at home for family events, I always tell people to watch thIs series by Aaron franklin not because i think he has stumbled on magic, but because he has distilled the basics of texas brisket into the simplest of concepts. kzbin.info/aero/PLJXFUkVvL7g4-ic-vMvL0VYovXzAQ3EUu The recipe in this video is a good one and that brisket looks good. snobs will look down at the smoke ring and how long he crutches. if you can spend the time that's good enough. if it tastes good, that's even better. it's really a food love thing. After all this talk, I'm going to Louie Mueller's this weekend

[@stephenboyajian8844]

@@mamixon100 Didn't one of the former pitmasters at Franklin say he never, even in his time at Franklins, ever made a brisket that was just salt and pepper? Pretty sure they also use Lawry's.

[@alanerpington5698]

Himalayan salt has no place in a kitchen, period. Know why it's pink? Because it contains rust. Yummy!

[@justindesormeaux5287]

Are you brain dead ?, pink salt contains trace minerals needed by the body, iron is needed by the body. Keep sprinkling microplastic and toxic waste from the ocean on your food 🤡

[@smokersonthewaterbbq2224]

Great video and interesting method! I would suggest lightening up on the pepper just a little so there is more smoke exposure to the meat. In my experience too much rub acts as a "shield" against the smoke.

[@ricin82]

Pepper absorbs smoke

[@WineOnTheDime]

Good job but I did double take when you said to slice it thin. As a Texan, we do 1/4-1/2 strips. Even when thick they should separate with a slight pull.

[@robertp457]

10mm - 12mm

[@Smokeroux]

With you on the thickness! TEXAS🏁

[@kurtbjorn3841]

Interesting process. But I'm puzzled on the paper wrap PLUS full foil. Why use butcher paper at all if you're going to seal the meat in foil? Paper allows SOME breathing/evaporation, preserving bark, while foil seals moisture in, speeding cook, creating moist BBQ but with a less pronounced bark. Am I missing something? I think we're overcomplicating these cooks. SPG, smoke until bark is firm, paper wrap, cook until probe tender, usually around 200+ f. Rest. Eat!

[@Swearengen1980]

That's exactly what these type of channels and even celebrity (pseudo or legit celebrities) do with cooking. They overcomplicate things. Get a standard brisket and come on down south to any pull-behind smoker on the street corner, guarantee you'll get a simple straight forwards 2 step smoke that produces great brisket that's more tender than that.

[@trevtkd]

@@Swearengen1980 this is the only correct response I’ve seen. Although I’m sure this brisket turned out fine. There’s nothing traditional Texas bbq about this. From the rub to the pellet smoker. And he used way too much pepper lol come visit central texas and we will learn ya up!

[@jamesgray143]

Yah no reason to steam your brisket. It takes away from the pure smoke flavor and usually makes it taste more like a baked roast.

[@theoriginalchefboyoboy6025]

Nice as this video is, it makes me sooooooooo happy I smoke my briskets on a Weber kettle grill, get to sit out side, drink beer all afternoon, listen to the ball game, finish with 2 hours covered with foil in the oven...

[@murphquake]

My experience is limited as a New Yorker (although you'd be surprised how great a BBQ city NYC actually is) but one of the best brisket I've ever had was when Hutchins was at Big Apple BBQ Block Party several years back and they were double wrapping and had a 3 block long line, it seemed to work

[@franciscoortiz6980]

65c (150 f) is too low... that is why after 16 hours of cooking it did not pull easy. And you need a rack to prevent brisket from swimming in liquid. Try 2 hrs max smoke low temp, then at 220f (110 c). Paper Wrap when brisket hits stall temp 165f ( 75 c)...same temp... remove when hits 202f (95c). Put in insulated box 2+ hr.

[@adamstevenson2485]

You sound like you grew up next door to me 👍👍

[@waynehoberg1655]

I start at 250 about 5 PM. Let her run until 165 using the meater to monitor. Around 3 or 4 am, she stalls at 165 and I wrap her up. Then I put it in the OVEN at 250 - 275 (stable heat) and get her slowly up to 205 monitored by meater (love that thing). When I stick in a probe and shes like butter, I put it in an insulated box and let it rest between 180 and 145 (145 it goes back in the ovenat 225, 180 it comes out) and keep that up until I rest it about 4 pm the next day (or earlier if your guests are starving).

[@steveoneill5373]

That is the best way ever!!!

[@anandshah47]

If you ever want to try another long-cook method, this is what I do: I smoke on as low as my pellet smoker gets (~185 to 200F) for 7-8 hours. After that, i vaccum seal the brisket with some smoked duck fat and sous vide at 185F for 12 hours. Then I remove from the vaccum bag, pat dry and smoke an additional 30-60 minutes at 250F to reestablish the bark before serving. Results in an incredibly juicy and tender brisket!

[@PITMASTERX]

Nice, sounds good

[@Lat41]

I am going to try this…sounds like a great approach

[@hereweare9011]

Shut the front door man!!!

[@trevortimm7528]

I like your idea 💡

[@adamdiep]

Some great ideas here. I'm gonna steal some of that. LOL. Your method is similar to mine. I smoke it for 10-12 hrs at 160-180F. When it hits the stall temps (~160-170 degrees), I just wrap it in a roasting pan and foil. It's similar to other folks' "steam" method, but I don't dilute the flavors with water. I usually serve after resting for a couple hours. But I like, your method of doing a final smoke to re-establish the bark.

[@JWFas]

I actually tried this shortly after Smoke Trails released this video. Long story short, it works. Here's how my cook went: Brisket: 15.8 pounds (pre-trim), choice grade, Sam's Club Rub: 8 part 16-mesh black pepper, 3 part kosher salt, 3 part Lawry's, 1 part granulated garlic Trim: Standard brisket trim with aero shape Smoker: Camp Chef PG24SG pellet smoker Pellets: Bear Mountain 50/50 mix of oak and hickory in the hopper, Bear Mountain maple in a smoke tube It was smoked fat side down on the upper grate at the 220F High Smoke setting until it was time to wrap. Wrapping occurred nine hours into the cook when the fat cap was sufficiently rendered. Instead of butcher paper, I went with a foal boat and had the brisket fat side up. I pulled the brisket at 190F internal and immediately wrapped it in tallow-soaked butcher paper. That was placed on a wire rack (fat side up) inside a pan with half a cup of water in the bottom. A double layer of heavy duty foil sealed the top. It was probably in the oven for 16 hours by the time I sliced it. To keep the air temp in the 150-160F range, I actually had to set my oven to 125F.

[@PITMASTERX]

Sounds amazing, so its a proven concept even without the wagyu

[@expandedconscious8265]

I do this all the time - take the brisket to 190f(88c) internal then wrap in tallow/paper and sit it in an oven over night at 195f (90c), in fact you can hold it at this temp for many many hours without it overcooking or drying out. Perfect for when you have time the day before you want bbq but not the day itself.

[@brucetominello325]

You answered my question I’ll finish it in the oven and get some sleep!

[@connersullivan4628]

You might as well vac seal it when it hits 190 then put it in a sous vide pot for however long

[@robertoingenitoiseppato6177]

Hello from Canary islands...very good method. Here we don't do brisket but short ribs or the entire ribs: 25-30 minut in a pressure cooker 10-15 minut at 240-250°c in the oven with some broth or water and some tallow. And from now on...1-2 hrs, cover with oven paper and aluminium Foil and some broth or water and tallow at 60°c

[@TrulyUnfortunate]

I do my brisket on an offset reverse flow Lang using post oak for around 5 or 6 hours. Since I'm getting too old to tend a stick burner long periods of time on the larger briskets I'll put it in my MAK 2 star general to finnish. It holds temp perfectly and I can get some sleep. It also has a remote I set on my nightstand with an alarm to let me know how things are going or if there's an issue. Briskets come out perfect every time.

[@waynegranzin3824]

ive found that reverse flows (as well as anything with a large deflector. like most verticals, and offset style pellet smokers) impart a less-than-optimal texture due to the radiant heat from the deflector.

[@TrulyUnfortunate]

Which is why I start it on my stick burner.By the time I pull it from the stick burner It's already absorbed all the smoke it's gonna absorb. You could even finish in the ovenand you won see a drop in quality. Not only that my MAK is more accurate than any kitchen oven. Most people are unaware of wide temp swings of your kitchen oven. + or - 25 degrees are common.@@waynegranzin3824

[@TerryBollea1]

THANK YOU SO MUCH for showing us how not to smoke a brisket. You just saved all of us a bunch of time and money.

[@Joe___R]

I was taught to dry brine with just salt for 24-36 hours then add black pepper but only about 1/4 as much as you used. Then smoke it at 165 for 8 hours, pull it out & wrap it & put it back in at the same temperature for an additional 10 hours. It always comes out perfect. Having that much pepper doesn't allow for the meat itself to get as good of bark as it should since it is too protected by the pepper.

[@christophersine84]

What size briskets do you typically use for this method, and do you let it rest afterward?

[@paula.2422]

This makes perfect sense. I've used a sous vide for many things...including a 17lbs brisket I smoked at 250°F for 4 hours and vacuum sealed and placed in the sous vide at 145°F for 60 hours. I then returned to a 200°F smoker for about an hour. It was an amazing brisket. Your brisket looked fantastic! Great job.

[@andrewengle8529]

If you haven’t tried a whole turkey yet you must. Life changing. Dry brine the turkey for a day. Then vacuum seal it in bags that expand big enough for turkey, watch for punctures. Freeze a lil olive oil ahead of time and seal in bag with turkey to confit. Sous at 145 then finish on a hot grill or smoker.

[@paula.2422]

@@andrewengle8529 This sounds like fire 🔥 👍

[@patrickdunavan9113]

Anybody say "sous vide" around a real Texas BBQ will probably get a black eye.😄

[@paula.2422]

@@patrickdunavan9113 🤣....you're probably right!

[@RCGshakenbake]

@@patrickdunavan9113 I was thinking the same thing. Although, a black eye would be getting off pretty light. Lol

[@seanmcginnis4112]

I tried it this weekend, based solely on time, and my prime brisket came out pretty meh. I will try it a second time, now that I watched the original video, and will shoot for an internal temperature of 190 before moving to the hold temperature in the oven. I also need to temp-check my oven to ensure the 150 I set it at is actually 150 in the box. I REALLY want this to work.

[@stephenhaupt8494]

I am guessing yours was chewier than you liked? I do not think the temp of the meat gets up high enough. Pulling 185ish then bringing it down to 140ish over a long period of time is no longer cooking the meat. It is now staying in a warmer with water underneath. Maybe pull meat about 200* and it will work as all the fat that makes it chewy will break apart.

[@CoD_Maj3st1k]

Smoke trails deserves so much more supporters. Everything he puts out is great!

[@igotJesus88]

Looks good! Wonder how it would have turned out with a choice brisket. Maybe not as forgiving?

[@jacqueskotze1627]

I have tried this method with a cheap brisket recently, after seeing the original video that Smoke Trails BBQ did (go and watch that video), and it was one of the best briskets I have had.

[@arnier6007]

I was thinking the same thing 🤔

[@michaelcharge4783]

Love the concept and think it should work perfectly. I will try it. The last few hours of the brisket rest means everything if serving grill to table. Please don't forget you can do all of this ahead of time, vacuum seal, and serve at a later time with zero loss in texture or flavor.

[@treyhair7776]

Looks fantastic. One question though, why worry about creating bark when you're going to steam it back soft again? To hold juice?

[@inspiringminds7284]

Flavor more than texture.

[@dgapp76]

I've always smoked my briskets on the offset for 5-6 hours at 250 with pecan and apple wood then spritzed with ACV, wrapped in butcher paper and then into the oven at 225-250 overnight. Pull at 203 internal temp. Rest for 2 hours then cut and serve. I've had them take anywhere from 10 hours to 24 hours depending on the size of the brisket. Stall times are always different so don't panic if it stalls for 2 or more hours.

[@bixbysback]

Man, just be honest. That brisket was undercooked and not tender. The seam fat had barely even begun to render.

[@metal_mo]

@ryanherrrrr exactly what I was thinking. When he pulled it apart it looked like a rubber band snapping! Fat wasn't close to being rendered. I think he could have been a bit more honest about the results. That brisket was a 2 out of 10. What a waste of a wagyu.

[@rebeleazy9221]

I was like is it just me or is that brisket under cooked. It doesn’t look good to me. Looks dry and tough. Sorry. No offense.

[@hessranch]

There is also no smoke ring on it. Undercooked…

[@keiths.1423]

@@hessranch Food scientists at Texas A&M have proven conclusively that smoke rings mean nothing regarding quality or quantity of smoke in a brisket. This is just another of the barbecue myths.

[@sparkcustombackingtracks1864]

Horrible technique, horrible results.

[@turtleslowandslowbbq4860]

two of my favorite pitmasters for the same technique tells me that it's definitely going to work! Now I have to try it

[@PITMASTERX]

Please do

[@hitfoods1726]

Interesting but would’ve LOVED to seen this using a regular Prime brisket. Wagyu is so fatty it’s hard to screw up. It always makes for a juicy video.

[@PITMASTERX]

Coming up

[@psracefan]

Sounds like you are volunteering.

[@hitfoods1726]

@@psracefan I have a 17lb brisket ready to go into brine for pastrami. I usually cook it smoked Montreal style but contemplating the 4-2-10 way.

[@SoGodDamnLonly]

Great video, I’ll definitely try this out But I will wrap it at 180’ Then goes in the oven at 150’ steaming for 6 hrs

[@PITMASTERX]

Awesome

[@bleezair]

Haven’t caught one of your videos in months, finally got a day off where I can just relax and catch up with a few of my favourite cooking channels. Glad to see you’re still going strong, cheers from Canada 🇨🇦

[@PITMASTERX]

Excellent enjoy your time off

[@RPIdemon]

I just smoked a brisket this weekend in a Masterbuilt cabinet. It was the first time not doing it in a Kamado Joe. Took much longer than my normal briskets, but the flat was still dry. I'm going to try to sous vide my next one, but I will keep this method in mind for the brisket after that

[@wardad5628]

inject the flat with tallow, you won't regret it,

[@RPIdemon]

@@wardad5628 I did, but I think I did it wrong. I was watching Smoke Trails and he brought up a great point. Yeah, I'll smoke the brisket to 203, then wrap it and put directly into a cooler. No one ever reminded me about carry over heat until he did. Is that the reason my briskets always suck? We shall find out

[@egs123able]

OMG that brisket looks so good - raw (and even better smoked :)) - btw the pull test looked a little on the strong side, but I don't mind that.

[@MaciejDrelichowski]

Video saved! I have this type of smoker from Fasanio and never cooked meet like that in it. I use it for true smoking of meet and fish. 65 deg? It means the meat never reached 95. Ok, will try. Consider first 2h at temp max 60 deg. At higher temp smoke stops penetrate meat.

[@MoesSmokeStackGrill]

This method isn’t anything I’ve tried but I’ve seen something like this. Seems to work fine. 🔥🔥🔥

[@PITMASTERX]

Its takes away the risk of drying out the brisket with a core temperature that is too high.

[@brad4527]

​@@PITMASTERX I agree, but I don't think I ever seen you cook a A bad brisket yet though. I haven't cooked 1 all summer with the joe biden inflation. brisket is just so high $$$ in the states. so now I just drule of your briskets when you cook 😆🤣😂. It's always a pleasure watching you bbq!!

[@jhosoi808]

Fleur de sel - Flower of salt - French sea salt , interesting choice for brisket I love that salt but never used in BBQ before Been working fine dining for years

[@blufalcun]

I imagine this would cook the brisket well but if you steam, you aren't going to get the same bark or smoke ring. Looks good but strictly judging this book by it's cover I would rather have a little more of a Texas style brisket. It just looks like it doesn't have much smoke intake.

[@alanm1951]

I agree, not much of a smoke ring.

[@graysaltine6035]

Smoke ring comes from how cold the surface of the meat is when the smoke starts to hit. So yeah, the steam (and the type of smoker) mean he'll probably never get a good ring, but seeing as how the ring is purely cosmetic and has nothing to do with flavour it's not really a problem. Steam might ruin the burnt ends but when you consider how much moisture you're locking in when you wrap a brisket anyway it's probably not the deal-breaker you think it is.

[@mattwilson2499]

These types of smokers just don't really produce much of a smoke ring. You need a flame to produce the right gasses to create the chemical reaction. It's cosmetic but can be simulated with curing salt.

[@keiths.1423]

Food scientists at Texas A&M have proven conclusively that smoke rings mean nothing regarding quality or quantity of smoke in a brisket. This is just another of the barbecue myths.

[@chillintheDR]

Thank you for sharing this technique; I enjoyed the video. What I loved most is everything was simple to understand, you did not spend a lot of time trimming fat and trying to get a perfect looking Brisket. You did not spend a lot of time checking the internal temp of the Brisket and indicating at this temp do this and at this temp do that; your focus was on the temp set on the cooker and time. Many people watching this video didn't seem to understand that the smoking period was during the first 4 hours. I also gather that you did not spend a lot of time spraying the Brisket because of the amount of fat that you left on the Brisket and the using of the dripping during the wrapping process. When I do this technique, I will insert my MEATER Block Thermometer, once it is wrapped and returned to the smoker. I believe I will remove it once it reaches 190 and let in rest in a cooler until it reaches 145. Any advice, from anyone, will be greatly appreciated; but please don't be a dick, I'm just trying to learn. Thanks again.

[@paintballercali]

I never thought to let the rub sit before flipping the brisket and doing the other side. Makes so much sense.

[@progdrummer78]

You don't have to wait at all if you use a binder like olive oil or mustard. The only reason you wait is if you want the brisket to sweat, so the seasoning has something to grab a hold of. As far as binders go, I've NEVER noticed any flavor imparted by the binder itself.

[@LokiCa]

I ate this tonight and for some of the obvious critics calling for using a discount piece of meat instead of a wagyu, i used a $30 - 7 lb brisket and it literally fell apart. I’m new to the craft, and this was my second ever brisket cook but it blew me away. Only thing I changed was moving the 10 hours to a 16 hour cook at 170 in my oven since it was overnight and I didn’t feel like getting up every four hours to fuel my offset. Great recipe @smoketrailsbbq and @pitmasterx

[@coydepratt9877]

Falling apart is bad. You overcooked your brisket

[@tonyd5623]

Definitely overcooked if it's falling apart, way too long for 7lb that's a tiny brisket, maybe you cooked just the flat and not a whole packer? Either way if you enjoyed it good on ya, cheers

[@GTFCEO]

OVEN?! BAN THIS IMPOSTER, WE HAVE AN INTRUDER GUYS, GET HIM!!!!!!!!

[@paulb6991]

Greetings from New Braunfels, Tx 😀 Dude, BARK is the smoke ring, not the pepper!

[@majorrev8690]

@@paulb6991 100% agree. When he cut it in half, i was thinking "where's the smoke ring?"

[@mvela1235]

I'm from Texas and I worked for a man that cooked BBQ and I have never eaten a brisket with that much pepper ever

[@mayordoctor3961]

came to say the same thing lol

[@bradley-concrete]

gave it a thumbs down so many wrongs lol. adding water and putting foil over a paper wrapped brisket WTF....... no smoke ring also. that smoker is junk

[@mayordoctor3961]

@@bradley-concrete facts, homie made a braised pepper brisket lol

[@probuiltatv5271]

Dropped the ball on this one for sure, no smoke ring, way too much pepper, looked nasty tbh

[@roklife23]

I'm glad I'm not the only one who felt this way. Who boils brisket for 10 hours??? Straight up bonkers

[@thooper4380]

I love the simplification of Smoke Trails BBQ's method. For any American bringing this method back to the states (or elsewhere using a pellet smoker), trying to replicate on a pellet smoker, this will work, but won't impart enough smoke flavor at the listed temperatures. Pellets don't make much smoke above 225F. You likely want to be at your smoke setting if you have one or 225F or below if you don't. You can run that for the "4 hour" period, but might want to extend it, or extend the "2 hour" period, which should will work fine at the suggested 275F. Smoke Trails BBQ went to an internal temperature of 170-180F for the end of the "2 hour" period, which is just past the stall and where you start building nice bark. So you could do it for a set time period of time as shown here, or hold out until the temp gets there. But what I really love about this is the part where you just hold the temp for 10-16 hours to finish out rather than waiting to hit the magical 203F final temp. After doing ~10 briskets, timing where it's going to finally finish is the absolute worst if people are counting on you. Give yourself a 20-24 hour window and follow this method and I think you're golden (trying it myself right at this moment now). Best of luck everyone.

[@klik23]

I saw this video today and decided to try this method today. I will find out the results when the brisket is ready at 6am. I do like your smoker. Best design around so far. I wish they sold it in the states.

[@RPIdemon]

Verdict??

[@robertp457]

And???????????????????

[@joeriley6942]

brother please

[@klik23]

The brisket came out awesome. Was almost a set it and forget it type of deal. The texture was a bit different from the normal cooks. Maybe it was the last minute choice between the only 2 brisket the market had at the time. All in all, it was very juicy. I enjoyed it as well as my wife, kids, mother and my buddy and his kids. I cut it open as soon as I pulled it off the smoker and it still retained all its juices.

[@carcasscruncher9354]

Briskets are a gamble from my experience. Either I get a horrible brisket to begin with or I do something wrong. My last one turned out decent but I need a little more practice. This one looks awesome.

[@johnbreslin6242]

Charcoal. Lump. Wood. All you need if you know how. All this is getting something simple, something complicated. Stick to the basics. Learn. Technology wont help you if you don’t know how to do it using the above items. Just my 2cents. Love your channel, Love your teaching and have learned many valuable things here. You are awesome! I will keep watching and recommending you to all my friends!

[@tjghostchain6212]

Looks good but I like my brisket with a badass smoke ring and a lot of smoke flavor. I like mine to pass the pull test and be a bit more tender. I usually take them out at 210 degrees Fahrenheit.

[@keiths.1423]

Food scientists at Texas A&M have proven conclusively that smoke rings mean nothing regarding quality or quantity of smoke in a brisket. This is just another of the barbecue myths. But you're dead on with the pull test. Too hard to pull means the brisket is undercooked - as this one definitely was!

[@bpri9880]

Brisket smoker here (I live in Texas) let that salt dry brine for a bit 6-8 hrs or over night before smoking. The salt will soak into the meat and allow for it to have some depth to the taste.

[@gilcd85]

It's a nice piece of meat and it will be tasty almost any way you make it, but it looks more like an oven (under)baked brisket than a smoked Texas BBQ style brisket. I'm all for letting the brisket ride 10-12 hours at 145-150f at the end of the cook, but this should come AFTER the fat has rendered and the meat is as soft as butter (i.e. 200-210f).

[@sharkcity4080]

Looks great. Question. Why was the water put in if you said you wanted the heat hot and dry?

[@richardmaracle9471]

4-2-10 super easy looks amazing

[@toranas1500]

Smoke trails also usually uses an offset smoker, which has a high convective heat, so it's going to cook much differently than the electric wood chip smoker.

[@jaydthamexican1]

here in the usa they do put that tallow in jars and sell it. lol.. good video....

[@chrisw6525]

This is interesting because I was thinking about doing a brisket similarly but instead a 4-10-2 really. 4 hours of smoking, 10-12 hours of sous vide, and 2 hours of high heat to give the bark a little bit of a crust.

[@jamesgray143]

That is a good way.

[@thesandwichfreak3780]

What was the internal temp at the last 10hr mark when you pulled the brisket out of the smoker?

[@tonyr29]

Nice I Smoked one last week smoked it nice and slow took me 14 hours lol great job brother

[@martinflores7354]

Mad scientist bbq

[@PITMASTERX]

Definitely overseas

[@robdallaire1123]

That's very interesting. I smoke with charcoal. This gave me the idea to finish in my natural gas oven overnight. The problem with charcoal is having to babysit the grill for ten hrs. I like this method. Love your videos! My wife and kids love the food I make after being inspired by you. Keep up the great work!

[@deanvoss7098]

I smoke only w charcoal too. When I hit around 170 degrees F internal I wrap in paper then finish in my oven. Meat is already smoked at this point . Easy to keep any temp in oven.. THEN I rest it in oven at the lowest temp with no paper or foil until eating .. This brings back the bark.

[@btlarsen]

You made me hungry for brisket

[@STOPON6]

Not fully cooked my guy, the reason it’s so juicy is because it’s a Waygu brisket. Need the internal temp above 195 degrees at least

[@potteryjoe]

If beef fat renders at around 140°F, & beef is considered fully cooked at 145°F, why raise the temp to 195+°F? Assume I know next to nothing about smoking brisket.

[@zombie777stream8]

This is the method I use for my original avacado marinade and injection on my briskets 😍😍😍

[@PITMASTERX]

Nice 🤩

[@zombie777stream8]

@@PITMASTERX if you want the recipe let me know. I have not seen anything like this anywhere. I'm pretty sure I created it myself.

[@Giveme100ksubs]

@@zombie777stream8 I'm pretty sure he already wants your recipe so why not show it to him?

[@liveoaksmokin]

In Texas we like to see a smoke ring just on the insides of the bark when you cut into it. Live Oak is the best wood here. I have mastered my brisket by 230-240 F until internal reaches about 195 F and spritz it with apple cider vinegar every hour or so. Then let it rest in the tallow butcher paper in an ice chest for 4-5 hours. This will ensure the juices don't all drain out as soon as you cut into it for serving.

[@Smokeroux]

YES!

[@Smokeroux]

Fire Smoker!

[@keiths.1423]

Food scientists at Texas A&M have proven conclusively that smoke rings mean nothing regarding quality or quantity of smoke in a brisket. This is just another of the barbecue myths.

[@angryroosterfreight3681]

No smoke, not rendered, tough brisket. This video should be titled “How to waste 125 bucks, 16hrs and all your pepper”.

[@xaviermontalban717]

Have you tried it? No? Then STFU

[@JohnGorman-n4m]

Used my Pit Boss 1150 Pro Series. Came out excellent. Shortened time at end to 8 1/2 hours because my lowest temp setting is 180 degrees. Otherwise great recipe.

[@jacobsvenningsen3929]

"so a classic Texas style brisket is all about pepper, so I'm gonna sprinkle with salt" 😂😂

[@PITMASTERX]

😄

[@keiths.1423]

Salt is for flavor; pepper is for spice (softened by cooking) and setting the bark. In Texas, I always get a chuckle out of those from other States that look at our briskets and think that they are burnt. Yep, they're black but they're not burnt.

[@usa91787]

I cook 6 hours (more or less depending on size) on my Pit Barrel Cooker at about 275 to 290. Not exactly sure because I don't use a thermometer for the PBC. I also don't trim it at all. It's a waste of good fat and it renders just fine. Fat is flavor and moisture in the PBC. After 6 hours I then put about 1/2 a cup of a warm mop of 50/50 water, apple cider vinegar, juice of 1 lemon, a handful of crushed red pepper, and a spoonful of lard. Wrap it in butcher paper and wrap that in foil. Goes in the oven for 8 to 10 hours at 150. Better than any restaurant brisket I've had.

[@Taocat1]

Nope. No smoke ring. Might as well stick it in the oven and make a roast.

[@20Avalanche06]

Thank you, Sir, for stopping me from wasting my time. I was at the beginning of this video and I saw your comment in the comment section. I immediately ended my viewing. No ring, no viewing. Moving on.

[@sanewtech]

Howdy. Looks delicious friend!! Traditionally, we use a binder in Texas, e.g. mustard, oil or maybe Worcestershire sauce before putting on Salt, Pepper, Garlic.

[@Aussie_aNti_h3r0]

As an Australian I'm always curious how much you pay overseas for our Wagyu, because tbh I see more of it on KZbin than I do in restaurants.

[@OnePieceZoro36]

$150 for one steak here in New jersey. 1 pound...

[@cpugh70]

I cooked my second brisket using 4, 2, 10 and it was the bomb.. awesome vid, thanks.

[@shekharmoona544]

My steak seasoning recipe is onion, garlic, thyme, black pepper, dried Red pepper flakes, 6 all spice berries, crushed black mustard, parsley and sea salt. I know the all spice sounds like a killer because of it's astringent taste. This is actually a well balanced seasoning blend.

[@mamixon100]

Used it on Brisket?

[@Behindthejab]

You misspelled salt and pepper.

[@glassmaster907]

Thanks so much for sharing this method I think I’ll go to Costco and buy a Brisket and try this method out!!!!

[@tomgreen2058]

How do you get the internal temperature of the brisket to 80 if you've got the smoker set to 65?

[@tomriedel9637]

This i was question myself

[@tomgreen2058]

@Shaun No that's not true at all, thermodynamics doesn't work that way. If the meat reaches the same temperature than it's surroundings then there will be no heat gradient and therefore no heat transfer; unless this butcher paper is some kind of magical one way energy barrier! This is the reason sous vide works; you can leave the meat in the water bath indefinitely and it'll never reach a higher temperature than the rest of the water. The density of the surroundings makes no difference to this as all that does is slow the transfer of energy but it'll still go both ways.

[@tomgreen2058]

@Shaun I believe you have a fundamental misunderstanding of the laws of thermodynamics; as well as barbeque in general. To start with, I'm pretty sure you're confusing specific heat capacity with density but it's often fair to say materials of high density have a high heat capacity. This doesn't mean that they can get hotter than their surroundings, however, it just means they can absorb more energy which is a fundamentally different thing. Meat has a far higher specific heat capacity than air so it can absorb more energy, but it also means it absorbs far more energy before the temperature increases. If, for a second, we assume you're correct, where do you see the limit? If you left food in the oven forever would it just get hotter and hotter forever? No, because it would reach equilibrium... which is equal to the total energy in a system. If your food catches fire it'll heat up sure, but that's due to a chemical eaction. The thing that annoys me most about your comment is that if you'd ever actually cooked some meat in a smoker you'd know that it stalls after a while and takes forever to reach target temperature. This is actually due to evaporative cooling but it just goes to show how bodies in a system will attempt to equilibrate. The reason water is used in sous vide is purely because water holds more energy and hence can transmit heat more efficiently, thus providing more even energy transfer. A temperature controlled oven would do exactly the same thing just a lot less efficiently; in fact there are devices like the Anova Precision Smart Oven that do exactly this. As it turns out, the reason things in an oven can actually reach higher temperatures is nothing to do with air convection at all. It's radiative emission from the element and black internal walls.

[@tomgreen2058]

@Shaun fair enough you did mention the heating element now that I reread it but you tried to link it to density instead of added heat radiation which doesn't make any sense. You continue to confuse temperate and heat energy plus you're still going on that weird density/insulation tangent that makes no sense. You do you, I'm sure your restaurant is doing fine.

[@ManCaveMeals]

Looks fantastic Roel! I am gonna give this method a try...

[@jmeezy4050]

I've settled on 6hrs @180 6hrs@205 and 4hrs @ 245 wrap it at an internal of 165 and Pull it at 192 internal temp, leave it wrapped and rest for 4 hours. It just never fails so its hard for me to change it up now.

[@PITMASTERX]

Sounds like an awesome technique

[@HenryMPittman]

Nice

[@HenryMPittman]

When you rest for 4 hr, is that in a warmer at 150 or room temperature?

[@gbas76]

@@HenryMPittman we place the wrapped brisket in a good quality cooler to maintain the internal temperature for longer as it rests.

[@CarlosHdeTejada]

I wonder if you should’ve let it rest a bit before slicing into it. Looks super juicy, so perhaps not. What was the internal temp when you pulled it out? Thanks for the video, amazing as always.

[@baddguy76]

The difference I see is no smoke ring, which is odd being it was done in a smoker. And viewers need to keep in mind, this is a wagyu brisket. Cost is probably around twice of a choice brisket.

[@HVACRTECH-83]

Try about 10 times the cost

[@baddguy76]

@@HVACRTECH-83 really? I never looked into it bc I'd never buy it lol

[@davidwellbrock395]

Smoke ring is not there because the brisket is heated with electric heat. A “smoke” ring is nothing more than carbon monoxide. It’s not the smoke itself making it change color. Sorry to burst your bubble.

[@NikoBellaKhouf2]

@@davidwellbrock395 I've gotten smoke rings with an electric smoker. They were very thin smoke rings compared to the ones you get from an offset, but still they were there.

[@keiths.1423]

Food scientists at Texas A&M have proven conclusively that smoke rings mean nothing regarding quality or quantity of smoke in a brisket. This is just another of the barbecue myths.

[@stgraves260]

I’m from Texas and I’ve never heard of smothering black pepper on my brisket either. When did that become a thing? Everyone keeps saying smoke your brisket for 12- 16 hrs. You go right a head and smoke that 10-13 # brisket for 16 hrs, especially at 275 -285 degrees and it will taste like rubber. Get your smoker up to temp 225 degrees or until you see white smoke and NOT GREY SMOKE( Grey smoke of death ) . Smoke that brisket for 1.5 hrs per lb. when choosing your brisket make sure it doesn’t exceed 13 lbs. Any bigger than that and it’s a gamble if you get it to cook evenly throughout the center. I just smoked a 10# brisket for Xmas but had to cut about 2#s off it because one side looked like a beach ball. I’ll use that 2 # block of brisket in a slow cooker for something else. So my 8# brisket took 12 hrs at a steady 225 degrees and it had a perfect ring on it. I’d hate to turn my temp up to anywhere near 275. At that temp you start to burn the outside of the brisket before the inside even starts to cook. That’s been my experience anyway.

[@whodat9198]

Yeah no. It's obviously too stiff from the high heat stage. That's why it looks very light grey and dense and can't pass the flop test. I'm sure the flavor is fine, but the texture is clearly off. That's a 6-7/10.

[@FiddleSticks800]

Amen! Low and slow baby. No need for a high heat phase. Among other things, I like a nice smoke ring.

[@ssmutnik625]

I smoke my brisket Hot and Fast and it turns out perfect every time. No need to smoke it 18 hours when I can finish it in 9.

[@whodat9198]

@@ssmutnik625 perfect for you maybe…

[@wernerschless1000]

Wow nice brisket delicious with that black pepper bark 😋

[@matthewenerson2095]

Didn't break down the collagen with enough heat. That's why it pulled hard. No doubt probably delicious but a little hotter next time.

[@jptheteck]

I agree 100% I wasn’t sure I wanted to comment because I didn’t wanna sound like I was being negative but towards the end of the video when they showed the other guy taking a bite of what looked to be the flat it looked at like it had a good amount of tug. There was also a slight bit of pull when the cook ate his brisket as well. That said I did enjoy the video and really enjoyed the channel. I’m sure taste wise to brisket was absolutely delicious. 👍

[@webmoss]

It’s wagyu. Collegen shouldn’t take much effort to render

[@iknowyounot88]

That's the same alarm I use for my smoker. My favorite alarm. 🤤

[@jfreakinl4719]

I smoke mine at 270 for 6-8 hours and rest in the oven wrapped in tallow or another fat for 10-12 hours at 170. Always comes out juicy and perfect. Jussayin. There is no perfect "method" to this, just do what works.

[@Aaron.Davis56]

I agree with you, no perfect method. How many people cook with wagu? The smoker, meat, heat source, ambient, etc. factor in so much. Also, everybody's taste buds are different ... lol

[@ignoranceisnotatrend4669]

Jfreakinl, does it still taste smoked or does it have more of a oven roast taste? Please comment back and let me know. 👌🏾👌🏾👌🏾

[@jfreakinl4719]

@@ignoranceisnotatrend4669 it tastes like well smoked brisket. Now, the pellets you use make all the difference as well. Ive even done 160-180 for 4 hours with a smoke tube amd then bump it up slowly and "boat" or wrap with smoked tallow to push past stalls, and then rest in my oven on 170 for 10 hours. And it turns out great. Try what works best for you. If you want to experiment, buy prime Chuck roasts from Costco and treat them like briskets. They taste FANTASTIC, that way.

[@Flowersandcookies931]

I'm not a salesman, I'm not a representative. What I am is a 52 y/o white male from Tennessee who has been helping around smokers, grills, flat grills and deep fryers since I was 8 or so. Traditional smoker style, up all night keeping a burn barrel going with my dad and friends while they drank beer. At my age, several injuries and surgeries that type of cooking was 90% out of the question. But, I found the Masterbuilt Gravity smoker and I am back to cooking in a somewhat traditional way. I had a Traegar, I tried a Pit Boss but it just wasn't giving me that cook I wanted. Look them up man. Cooking on an electric I almost took my subscription back lol well done brisket though. Happy smoking! Edit, you must be rich wasting all of that paper

[@helzapoppin9810]

Nope. Almost no smoke ring. That's because you're steaming it, not smoking it.

[@keiths.1423]

Wrong. Food scientists at Texas A&M have proven conclusively that smoke rings mean nothing regarding quality or quantity of smoke in a brisket. This is just another of the barbecue myths. But I agree, this guy's brisket was badly undercooked.

[@daviddyer7899]

“Up next, how to microwave your brisket for the best bbq ever!”

[@benbearkiller]

Lol the wagu saved him just think of that was choice 😅

[@ggamer7830]

Made my first brisket yday. My wife doesn’t like black pepper. Can I get bark a different way?

[@ff8123]

I just ruined a brisket with this method, but I will say I got a good smoke ring.

[@thermos750]

Great simple video, I like this method. Many seem to say to let the meat rest after you pull it out of the smoker. I think though with it in there for the total time, 4 + 2+ 10 @ 16 hrs., it has had it's time to rest! I will try your method and add a couple extra spices to just to give it that extra kick!

[@rpmautoreviews9249]

Awesome. you wrapped it around 175 degrees F. what temp was it after 10 hrs ? Did you check ? what temp did you say it sat the 10 hrs in ? Gonna try this !

[@carlgallagher1357]

@8:25

[@rpmautoreviews9249]

@@carlgallagher1357 o.k. but he didn't check and tell us what temp it was at when it finished the 4 hrs, what it was after the 2 hrs of higher temp and what it was after the 10 hrs. ? ? ? I don't have that machine, so trying this method, I may need to modify it knowing/using temps, so I can do it right in my specific machine, Masterbuilt 560

[@RandallBennett23]

Everytime I steam the meat the bark falls off... Everytime I just wrap light and let rest the bark is amazing and meat is super tender. I'm always afraid to spend two days just to find out my bark is wasted!

[@tbmike23]

I think the best home method is the classic Pastrami method, where you smoke it in the evening, and then finish it in the oven the next day. Most traditional delis will smoke and bark their briskets and plates offsite, then steam finish them in the restaurant oven on another day.

[@mitchk2981]

I have made the actual pastrami that way and it is amazing but never tried it with a Texas style. In Montreal their smoked meat is a bit of a hybrid between traditional smoked, corned and pastrami, and. by the way, is to die for.

[@keiths.1423]

This is why delis will never be confused with Texas barbecue joints.

[@loman0071]

Very interesting video. I wonder how a cheaper brisket would turn out compared to that one

[@60secthebaptist9]

Ask every Texas home cook (we all buy Costco or HEB brisket) . The special ones are called show brisket and those are for competition. Watch Aaron Franklin's series on brisket. 4 or 5 videos. Salt, pepper, heat, time, and a store bought brisket.

[@loman0071]

@@60secthebaptist9 I'm from the UK 👍

[@60secthebaptist9]

@@loman0071 just find a "packer" brisket if you can. Simple is best. Watch the Franklin videos. Anyone can make an amazing brisket. I've seen them made on a Weber charcoal kettle grill.

[@loman0071]

@@60secthebaptist9 I've smoked several packer briskets. You've lost me? My original comment was that it was an interesting method that was all.

[@60secthebaptist9]

@@loman0071 ok. I agree

[@MatthewSmith-cp3hu]

pmx is so practical and kind like a retired scientist who likes to cook

[@stav55]

the final 10 hours at 150 does not steam anything. water steams at 212 degrees. You can see in the end the pan that had all the juice in it, it was fat and literally all the water that you poured in at the beginning. None of the water evaporated. Your brisket didn't render enough because there was not enough heat. How do you get a brisket up to finishing temperature if the finishing temp isnt above the ambient temp? It's interesting, but it needs to be tweaked. Plus you used australian wagyu. You could have done that brisket hot and fast in 1/3 the time and it would of been better.

[@armychief2005]

Well done. I will definitely try this Thanksgiving week~!

[@jj9955]

Zero smoke ring

[@PITMASTERX]

True

[@keiths.1423]

Get off the smoke ring wagon. Food scientists at Texas A&M have proven conclusively that smoke rings mean nothing regarding quality or quantity of smoke in a brisket. This is just another of the barbecue myths.

[@taylorbuilt44]

Just did a modified version of this for beef ribs today. Thank you for the lesson