Texas Style Brisket Hot & Fast VS Low Slow | Brisket Cook Science

[@TexicanaBBQConsulting]

Check out 24H Shift at Terry Blacks💪💪💥💨💨 kzbin.info/www/bejne/fZvVoGlnhrSMntk

[@furball8967]

Excellent video! Ciau

[@AmmarTaicho]

I swear to God this is the best video ever explaining the concepts of the brisket. Maaan thank you very much

[@TexicanaBBQConsulting]

Thankyou appreciated!!

[@jeffrydon419]

For years I did low and slow. was never happy with my briskets. About 5 years ago I overslept and didn't have time to do low and slow. I cranked my uds to 350. Best brisket I ever did. After a few years I've dialed it in.. hot and fast until stall. wrap and back on until the brisket gets that jello shake to it, usually 190-200 internal temps. Can usually can get a whole packer done in about 5 hours. I pull, unwrap and let the steam off for about 20 mins. Re wrap, put in a dry ice chest with some towels. Then take a shower, clean my mess up, and relax. Let that thing sit in the cooler for a few hours. When the guests arrive its hot, moist, and the best brisket I can give.

[@TexicanaBBQConsulting]

Amen bud!!

[@scottfischer7696]

Agree completely!

[@matthewparrish7594]

You run 350 every time?

[@jfcustomfab]

Going to try it this way !! Thanks for the insight

[@kulinerongmangyan]

I will agree, in this method 300. Be cause I usually cook the brisket almost cold sometimes it frozen well I'm season with rub. Then cook the brisket 300f for 4 hours. Then finish in the warmer for a couple of hours with holding temp of 145f before service time. Still juicy and jello.

[@CoolJay77]

The best brisket video that I have ever seen. The best explanation on how to treat briskets of different marbling grades! Also, for all of us who had been wondering how Snow's puts out great briskets that have low fat marbling and almost no rest time, the answer is here. Thru your other videos, adding sumac to the rub, elevates the rub to the next level!

[@TexicanaBBQConsulting]

Appreciated

[@rickf.9253]

Max, Thanks for referring me to that video, I had forgotten about it. Another big takeaway from that was to let the brisket come down to 150 degrees before putting it in a warmer to rest. Your videos are loaded with great information. Thanks again.

[@TexicanaBBQConsulting]

Appreciated

[@laurie-annwilkens8847]

I started off by smoking low and slow.. for the past 5 years I’ve strictly smoked hot and fast for all of my meats.. pork, brisket, chicken and ribs We were named best of tampa Bay 2 years in a row 😊

[@TexicanaBBQConsulting]

Hey I know you!! Hope I can visit soon🇧🇷💥💪🏻

[@k9cue732]

@@TexicanaBBQConsulting or maybe i'll come visit you!!

[@TexicanaBBQConsulting]

@@k9cue732 Even better!

[@gregjones8453]

Hey Max, I wasn't arguing or questioning the way you cooked a choice brisket on hot and fast or low and slow. I'm just detailed and was trying to cook it as close to as possible as the way you were explaining it. Thanks for responding to my questions this morning.

[@4PERCENTERS]

Hot and fast is ok, if you have all day to watch it. Low and slow is better to set-it-and-forget-it. I do both, depending on my schedule and I’ve had equal and great results with both methods! Great video!

[@lucapepe2439]

Posso tranquillamente dire che questo sia il miglior video che abbia mai visto sul brisket...la spiegazione con le vignette è veramente spettacolare...grande!!

[@TexicanaBBQConsulting]

Grazie!!

[@mobykh86]

@texicana You are giving out a wealth of information that no one is giving. Thank you for such valuable information. I always wondered regarding the rest period and got that clarity today.

[@TexicanaBBQConsulting]

Thanks bud! Appreciated!

[@fly1327]

That was eye opening Max! That PBC doesn't have the airflow of a big offset, and you put the lower grade of meat (which could be wrong as the fat %'s could easily overlap) in the PBC but higher in temp. Yet the owner and pit master each guessed half wrong both ways, and they do this every day, which tells me it was really close. Thanks!

[@john1331ful]

I love my PBC. 6-8 hours for a tasty brisket. Can’t beat it!

[@PicklesBBQandCooking]

I always like hearing the science behind cooking. That was a really interesting shoot off and it definitely sounds like even some experts were thrown off. Awesome job Max!

[@TexicanaBBQConsulting]

Thankyou. When I cook I always ask my self or others why like a kid. Science helps to find out the because of stuff...

[@christopherkunkel1713]

Great video! "I post religiously EVERY Thursday...if I'm not busy!" Funny!

[@TexicanaBBQConsulting]

Appreciated

[@marccardinali4895]

Max! You are a very good teacher man. I enjoy watching you.

[@TexicanaBBQConsulting]

Appreciated I surely love what I do

[@freetvg]

This is the difference between a professional and an enthousiast! Great explanation and result. I'm in Europe and have been struggling getting my brisket to come out right doing long cooks. I have never seen an indication of choice/prime/.. - I will have to try your hot and fast method on my new offset and see if I can finally get it right.

[@TexicanaBBQConsulting]

Thankyou! If you hafe any questions feel free to contact me on insta or facebook texicanabbq. Cheers

[@freetvg]

@@TexicanaBBQConsulting H&F totally worked - thanks so much. Would it harm to rest for an hour or maybe two or do you have a suggestion to keep it moist for a bit in a different way? Would love to get prime but at €28 /kg (I found a shop that can deliver it) I'd rather stick to regular.

[@TexicanaBBQConsulting]

@@freetvg you can totally rest for a bit...

[@treve20]

Both briskets cooked beautifully

[@TexicanaBBQConsulting]

Thankyou kindly

[@ctGONZOles]

On the hot and fast cooks do you find it’s harder to get rich smoke flavor since fire is so hot/combustion is too clean?

[@TexicanaBBQConsulting]

A well smoked brisket usually doesn’t have an overpowering smoke taste what can happen with H&F could have a braised aftertaste if don’t manage it right

[@leonardcianciotto547]

I was surprised you had the fat cap up in the drum. Looks like it turned out fine. Thanks for the video

[@TexicanaBBQConsulting]

Thanks,Flipping a brisket never made sense to me

[@dubShels]

Saw in another video(Mad Scientist BBQ) that the secret to Franklin BBQ was when the wrap the brisket that they use beef tallow and it helps keep the brisket super moist.

[@TexicanaBBQConsulting]

Secret is knowing what u doing in any fields

[@dubShels]

@@TexicanaBBQConsulting How very true.Just doing a binge of your videos,love them and keep them coming.Thanks

[@smalltowntexasbbqburgersbr1391]

Awesome stuff! Thanks for sharing your knowledge and helping others perfect their craft as well!

[@TexicanaBBQConsulting]

When I get messages from people telling me they I helped them out is really what getting me going...

[@smalltowntexasbbqburgersbr1391]

@@TexicanaBBQConsulting what many must learn through trial and error you've illuminated their minds and given them a leg up.

[@TheDawgfathasBBQ]

Nice brother!!! I'm going to be doing a comparison cook at some point for prime and select for my channel. That was good stuff!!!

[@TexicanaBBQConsulting]

Thanyou for all your great tips in editing it really opened up a whole new learning world

[@TheDawgfathasBBQ]

@@TexicanaBBQConsulting any time bro!

[@pizzicatabroadcast]

questi video sono sempre più belli. Grande MAURO

[@TexicanaBBQConsulting]

O ma almeno tu chiamami Mauro :))

[@pizzicatabroadcast]

@@TexicanaBBQConsulting li stramuerti del cellulare. E comunque ormai sei ribattezzato 😅

[@lawrencegarcia1370]

Great Video, I use my pitbarrel for myself, and my large offset for larger events. The pitbarrel is hard to beat.

[@TexicanaBBQConsulting]

Less is more fore sure...

[@koltranectr3523]

Great video! Thank you for also explaining the science of it! Makes perfect sense why to cook each quality of meat a certain way!

[@TexicanaBBQConsulting]

Thankyou! I m always very fascinated about the endless combinations of meat and cooking style

[@johnt2937]

Great video! 👏👏👏 I've always wanted to try the hot and fast technique. I appreciate the inspiration! I now have weekend plans. 😅😁

[@RicsBBQSpecialties]

Very kool video, I just started a food truck business and all I cook are Choice Briskets. Low n slow for me in an old school offset. Thanks for posting this one!

[@TexicanaBBQConsulting]

Awesome good luck with ur business if u ever hane any question I'll be glad to help...

[@RicsBBQSpecialties]

Hey Thanks! I could talk bbq all day long! 😎

[@TexicanaBBQConsulting]

@@RicsBBQSpecialtiesI love to keep my channel like an enlarged bbq conversation!

[@ShaunPanzer]

Wah wah wee wah woo ! That brisket is very Nice ! High five ! 🥸

[@TexicanaBBQConsulting]

Lol

[@MeisterJoghurt93]

Really detailed, AWESOME VIDEO Max!!!! Next time i will try the hot &fast method :)

[@TexicanaBBQConsulting]

Thanks send pics:)

[@mmurno84]

Great video! Good to see there are different ways to get results, very informative. Thank you 👍

[@TexicanaBBQConsulting]

Thank you

[@louisfuentes2147]

Another great video Max. Always learn something!

[@TexicanaBBQConsulting]

Glad u enjoyed

[@yellowcake369]

I learned so much, thanks for sharing your expertise.

[@TexicanaBBQConsulting]

Appreciated

[@yellowcake369]

@@TexicanaBBQConsulting Also, one question. I noticed after you wrapped, you had fat cap up, but prior to that, do you cook with the fat cap on top? I am using a backyard smoker very similar to the one in one of your video's where the builder was showing.

[@TexicanaBBQConsulting]

@@yellowcake369no i go with fatcap up

[@thequarantinechef3787]

hot and fast or low and slow depending on the occasion if they need bbq fast the hot and fast if not then low and slow. and thanks for sharing this video i helped me out very much

[@TexicanaBBQConsulting]

H&f saved me many time. Thanks homie

[@gerryluna2914]

I do both. Just depending on time.

[@chinohouston1516]

They both look good and I bet they taste delicious too.

[@TexicanaBBQConsulting]

Appreciated

[@rossptaylor4110]

i had no idea you could go that fast! OHHHH MAN, let's do this

[@allopez316]

Thank you for your videos… great stuff! How can i hold a brisket that has been cooked to rest for a next day event that will be over 12 hour hold? Would appreciate a response. Thanks

[@TexicanaBBQConsulting]

Usually best way is a food warmer kept at 150ish F or a cooler with some hot water inside if you subscribe to my instagram profile texicanabbqconsulting there lots of content about that.

[@arch007er]

Max your vids are great 👍. . . the depth is something many of us are trying to figure out to go to the next level, you'll be over 100k subs in no time once this gets out because your info is 🔥 🔥. .. One of my favorite channels. .thanks very much

[@TexicanaBBQConsulting]

Thankyou my friend!!

[@BBQbyBiggs]

Great info! Always like your videos! Thanks!

[@TexicanaBBQConsulting]

Thankyou

[@lalkurti]

Im in Europe where we really struggle with grading. This is awsome. Can you do a video on smoking in pallet grill.

[@TexicanaBBQConsulting]

Not big fan of pellet but i come across one I will do it

[@savalascraftbarbecue]

I really enjoyed this video. Thank you for sharing you knowledge on this. It helped me a lot.

[@TexicanaBBQConsulting]

Thankyou glad u liked it

[@randye1874]

Awesome stuff amigo!!! I've beef cooking choice, hot and fast since we opened Estrada's and have been getting great results!!! I actually do rest mine a bit longer, and still get very moist brisket, but I am using and upper grade choice. Next time you're in the Austin area, gimme a shout so you can come by and check us out. It'd be great to see you again and chat about BBQ.👍😀

[@TexicanaBBQConsulting]

For sure bud!

[@barbaq3565]

Great video! Need some Brisket NOW!!

[@TexicanaBBQConsulting]

Lol thankyou my friend...

[@jeans3490]

Cool video paisan! 😎And thank God Prime Briskets have come back down in price!! ✌🏼

[@michele_4040]

Grande video Mauro Interessante confronto, grazie 🤘🏻

[@TexicanaBBQConsulting]

Grazie per il tuo supporto

[@wrath646]

On the choice, hot and fast. Fat cap up or down in the barrel cooker?

[@daviddanbbq5848]

Learned a lot! Great video

[@TexicanaBBQConsulting]

Thankyou for your help my friend u are a natural cameraman

[@sultanaljuhani1571]

thanks amigo. may I ask, what is the internal temperature in the two stages for the for the low-fat brisket(choice) where I live it's the only type I find. Maybe will try Camel Brisket and let u know of the result haha

[@TexicanaBBQConsulting]

Usually i wrap around 170 F i pull at 206/ 210 depending size and how it feels, let cool down to 160 place in a warmer at 150 ish

[@davidyaches2481]

Max, great stuff and great mix of education content and cooking techniques. Very genuine in your approach. Quick question. If I was cooking prime brisket hot and fast, I assume I could do it same way? Do you notice any differences vs low and slow on a prime? And for resting, am I right that I could hold it at 150 (for many hours) without any negative affects unlike the choice where you want to slice when it first hits 170?

[@angelorossi9068]

Grande max! I tuoi video sono sempre di grande aiuto 🤟🤟🤟

[@TexicanaBBQConsulting]

Grazie

[@gersonmarquesi3007]

That's the best brisket video ever!! I have one question: why not to go hot & fast with the prime too? Thank you very much, brother!!

[@TexicanaBBQConsulting]

Thankyou appreciated!!

[@CentralTexasGrilling]

How long did you let the Choice brisket rest for?

[@TexicanaBBQConsulting]

No rest needed on my opinion is at his best when still kinda hot 70s internal

[@CentralTexasGrilling]

@@TexicanaBBQConsulting Thanks!

[@КАПИТАНСМОКЕР-в1у]

Amazing!!! Great job!!

[@TexicanaBBQConsulting]

Appreciated my friend!

[@TexasStyleCuisine]

Max, excellent video. I like cooking a Choice brisket and I usually cook them around 275°. Thanks for sharing. Hey when are we going to cook together?

[@TexicanaBBQConsulting]

Hey! In couple of week I got to go in NY for bbq consulting in opening a new restaurant. We must do it before that my friend!

[@hardtimesbbq5265]

Good tips, I'm going to try a comparison too. You rest prime brisket for 4 hours, wrapped or unwrapped? I usually rest for 1 hour wrapped, but maybe I should go for longer rest times. In California, between Costco and Sam's Club, we have an abundance of prime brisket in the past few years. 5 years ago, you couldn't hardly find whole brisket in California.

[@elmerolion2424]

I get better complim when I cook at 300-350 for 6-8 hours but me personally I like a low and slow 12-14 hour brisket !

[@alexcurry9388]

this explains why my select grade brisket was dry as a bone on the flat end. I cooked it low and slow for a total of 14 hours. Therefore next time I cook a brisket that is select (because let's face it, brisket is stupid expensive) I'll put it closer to the fire box and keep an eye on it. In theory, it makes since, but who knows... we'll see

[@shawnsmith4975]

So, moral of the story, if you don't want to do a long cook, and don't' want a long rest time, cook Choice H&F, and enjoy right after :). Maybe Cheaper too :). Max, good Sir, keep up the good work sir, love the inside knowledge!!

[@TexicanaBBQConsulting]

Pretty much my friend

[@Lalosbbq]

What temperature is low and Slow in a 1000 gallon pit vs a back yard pit. I always go 225 and after wrap go straight to 275-300 to finish it off. I'm moving from a back yard pit to a 250 gallon so just wondering if there was a difference.

[@TexicanaBBQConsulting]

What u are doing is considered low and slow

[@artemis252]

Mauro, video super!!!👍👍👍👍👍👍👍👍

[@TexicanaBBQConsulting]

Ciao Luca condividi please. Salutami tutti

[@johns6481]

Does the hot and fast rest just long enough to get down to 140? So 2-3 hours and serve ?

[@kulinerongmangyan]

Grazie Mille Max

[@superhuskey268]

Your videos are amazing! I'm so glad I found them as I've been doing a lot of research into barbecue lately. Your experience from working in the Texas BBQ scene is invaluable! I'm based in London, UK and we don't have packer cut briskets (with the point and flat) like they do in the USA, so it's really difficult to get proper brisket cut for BBQ. Also our meat is a lot leaner than USDA meat (I've seen recently that a few butchers actually imported either USDA or Australian beef briskets for BBQ but it's still hard to get as it's such a small niche here in UK). Not sure if they do brisket cut like this in Italy? Must be really nice to be able to buy these cuts of meat easily in America!

[@MrEranoah]

Very impressive. Very.

[@msladebeatz]

Would have been nice to see the choice brisket done low and slowing the prime hot and fast

[@DF-de8ib]

Just a question to everyone, what's the difference in terms of fire management on Max's choice hot and fast in pit barrel drum compared to Chud's direct heat brisket in his chudbox? Both are directly above charcoal cook. His results were a little different when they taste tested it.Thanks.

[@TexicanaBBQConsulting]

On a chud’s box problably you have more leverage on fire management with air intake and moving coals around, I personally cooking with coals Don’t like to move things around much

[@DF-de8ib]

@@TexicanaBBQConsulting Thank you so much for the reply Max! I'm just concerned that the meat would dry out a lot since it will be directly above the coals. Thanks again! Amazing work!

[@TexicanaBBQConsulting]

@@DF-de8ib practice few times pay attention how heat works on the meat , normally the greater is the heat the less amount of time meat is exposed to it…

[@chuy593]

Wow I learned a lot of thanks

[@TexicanaBBQConsulting]

Thankyou that's awesome

[@faustinofrau]

Complimenti davvero, sono agli inizi con i tuoi video sto imparando molto. Ti guardo e prendo appunti 😁 Trovandomi agli inizi non so se sto per dire una cavolata ma…se aggiungessimo del beef tallow prima del foil e anche prima del rest (come alcune volte si vede fare) sul brisket choice potremmo avere un risultato migliore con una fase di rest allungata non dico al pari del prime ma comunque abbastanza lunga? O la cosa non avrebbe alcun beneficio? Grazie

[@TexicanaBBQConsulting]

No in realta il tallow serve solo per un discorso estetico non vieni usato spesso come si pensa

[@matthewparrish7594]

I see you loaded a shovel of coals in the barrel. Did you add the hot coals on top of unlit charcoal as the pit barrel recommends?

[@TexicanaBBQConsulting]

If you add top hot burns slower Hot bellow thendentially burns faster

[@sherif.amr3735]

I’m missing you Chef ❤

[@hardtruth2039]

What’s crazy is that as of today I can buy USDA Prime brisket at Costco for $2.39-$2.59/lb and choice in the grocery stores cost from $3.59-$5.99/lb.

[@jeffdenig705]

Yeah. It's stupid. My local supermarket sometimes wants 7.99/Lb for Ground Beef. 7.99 I saw Prime Brisket in Sam's yesterday for 2.89 All the briskets here in Louisiana are like 20-22# I think they aren't cleaning them up very well anymore.

[@comoenksa5027]

I use hot and fast 🔥🔥🔥

[@motowncooking6125]

How are you telling when your brisket is done are you going by internal temperature or are you going by probe tenderness and if so where are your probing at? Fantastic video I've been curious about this thank you for sharing

[@TexicanaBBQConsulting]

Thankyou Check this video at 5:30 kzbin.info/www/bejne/fZvVoGlnhrSMntk

[@keithbevington513]

I cook hot and fast all the time these days on brisket and butts..But at 325°..With great results..But why not do the same grade both ways?

[@TexicanaBBQConsulting]

U can do that and more just wanna do a comparison try to help people that can't find prime.

[@rossptaylor4110]

after being put into the warmer, what temp should the warmer be kept at to keep the brisket serving temp?

[@TexicanaBBQConsulting]

145/150

[@kentishtowncomputer]

@@TexicanaBBQConsulting any idea what are the warmers called to keep brisket in?

[@gregjones8453]

Does the setup look correct? 275-300 for the first couple of hours or until I reach 170 and then wrap in foil for 4 hours at 300 degrees until the brisket reach 205-210?

[@TexicanaBBQConsulting]

Pretty much

[@roycejackson474]

I like low and slow

[@Ryansbbqnbrew]

Did you rotate the grate on the pit barrel? Fat side up or down?

[@TexicanaBBQConsulting]

Not really some time if neede I do rotate. I always try not to cook fat side down just because bark is king for me. On a weber or small devices when direct heat is very close u almost have to..

[@rickleeo970]

great video

[@TexicanaBBQConsulting]

Thankyou

[@gregjones8453]

If u do rest the choice, how long could you let it rest?

[@TexicanaBBQConsulting]

When brisket go down to 150 after that I consider it rest before that point is just chilling. After that point thendentially get worse.

[@rcadelina]

Amazing video!!! Do you recommend holding a choice brisket in a cooler, if needed? How long can it be held for? Also once you take it out of the cooler does it need to be rested before cutting? If yes, how long does it need to be rested for?

[@TexicanaBBQConsulting]

I like to call it rest when a brisket reach a int temp. Of 150ish F. Before the the brisket is chilling. I don't like to let choice brisket rest at all and chilling completely. U can cut it few minutes after u pull it out of the smoker but you will need an electric knife to slice it, when brisket reach 170 internal u can slice it with a normal knife. Once brisket choice or select reach 140ish the more rest the dryer gonna get...

[@rcadelina]

Texicana BBQ thank you for the information!!!

[@TexicanaBBQConsulting]

@@rcadelina Anytime

[@1STUDlover]

Hey max Great vid! Tons of great info 👍 The only other pitmaster I see going into the type of detail as you is Harry Soo anyway I want to know if you've ever cooked H&F on an offset? Or if the convection would just be too much and crisp up the meat?

[@TexicanaBBQConsulting]

Thankyou! Harry is a great guy, we met at Franklin when I was working there kzbin.info/www/bejne/m5OmeKh7j7V2hac

[@leightymatt63]

In the video you say don’t rest the choice. Does that mean soon as you finish you slice it or do you let it rest 20-30 minutes?

[@TexicanaBBQConsulting]

20 /30 mins won't hurt

[@fromobile1]

Amazing video.. one thing was not clear to me, how much time did you wait between pulling the choice off the pit and slicing? No rest means right away? When does that sweet spot begin and end? Thanks! Ps- I bet if you did a “pit barrel cooker professional quality choice brisket”, or something like that, video you would get a billion views

[@TexicanaBBQConsulting]

Around 160ish internal

[@outnumberedbbq]

How are you getting a PBC to 350? Without rods with air intake full open I only get 300.

[@TexicanaBBQConsulting]

Some times I put foil some others i just put more charcoal when I wrap

[@outnumberedbbq]

Texicana BBQ thanks! Great videos

[@syuwono]

When do I start to spritz for the hot and fast?

[@TexicanaBBQConsulting]

Just the edges if needed after 3 hours

[@syuwono]

@@TexicanaBBQConsulting thanks for the reply, I have a brisket from Australia and the grade is lower than choice and I'm thinking to follow your technique. so, for the hot & fast, i smoke the brisket for about 3 hours at 300F (uninterrupted and no spritz) then wrap it with aluminum foil for another 3 hours at 350F? I'm using weber smokey mountain, should I remove the water pan? Thanks

[@TexicanaBBQConsulting]

@@syuwono hey yes.. .

[@gregjones8453]

Hey Max, if u smoke a choice brisket for 9 or 10 hours, how many hours do you smoke at 275 -300 degrees F and how many hours do you smoke at 250 degrees F. Also, at what point do you wrap the brisket in foil and what should the temperature of the smoker be when you wrap the brisket in foil?

[@TexicanaBBQConsulting]

Once reach about 170 internal you can wrap After wrap usually 4 h at 300 should be ready about 205/210 internal I always go by feeling the center of the flat mist be soft

[@gregjones8453]

@@TexicanaBBQConsulting thanks

[@douglasmuncy8507]

Prime low and slow every time!!!

[@Roughneck250]

Man this is a great video! Thank you for making it. But I do have a question just to make sure I'm understanding correctly. You let the Prime brisket rest for 4 hours before slicing correct? And on the choice you didn't let it rest at all? Is that correct?

[@TexicanaBBQConsulting]

Thank you... Yes

[@cheffsolo7739]

Great video, but I think low , and slow is the key .

[@SOLDOZER]

He just proved its not.

[@dhkdf9580]

how long did yo leave the choice brisket to rest? was it cut directly after coming from smoker or did you give it a few minutes?

[@TexicanaBBQConsulting]

I let it chill a little till reach 170ish internal just because if is hot is hard to cut properly. U can overcome that with an electric knife

[@dhkdf9580]

@@TexicanaBBQConsulting thanks for the info. loving the channel!

[@matthewparrish7594]

I got a little confused. Did you do fat side up on the PIt Barrel ? Also, I know you ran at 350 once wrapped but what temperature did you run before wrap? Also, once you pulled it did you let it rest down to 150 or did you slice right as you took it off the PIt Barrel?

[@TexicanaBBQConsulting]

Fat side up 300ish Slice 170ish

[@matthewparrish7594]

You just let it sit on counter still wrapped or unwrap and let it rest down to 170? How long does the rest normally take?

[@TexicanaBBQConsulting]

@@matthewparrish7594 i consider rest after reach a tem internal of 150 before that is just chillin. About 1hourish depending wheather condition

[@matthewparrish7594]

Okay well I’ll just remove it off the pit and set it on the counter then. I will probably just open it up to let steam out.

[@corywood5]

So no rest period for choice?

[@TexicanaBBQConsulting]

If you pull just right yes... U call pull the brisket when lil behind but you just hope that the carryover will finish up nicely the cook. I prefer to pull bridket right on and no rest

[@gregjones8453]

Max, I'm sorry to bother you again. But, on your video, you said that with a select or choice you could do a semi slow cook by cooking at 280 to 300 and then stabilizing at 250? This is confusing me. This is the setup I have for a semi slow cook for select or choice. Initially, start the temperature in the smoker at 275 - 300 and cook to an internal temperature of 170. Then, wrap the brisket in foil and cook for 4 hours at 300 degrees F until I reach an internal temperature of 205 - 210 F. Is this correct?

[@TexicanaBBQConsulting]

No bother at all, there are many ways to get there , the way I just described is my favorite. If you don’t want to push so hard you can go slower but on my experience I found that shorter cook work better for low marbled meat

[@AV8R_1]

I think brisket comes out better if you wait till its deep in the stall or just out of the stall before wrapping. You shouldn't wrap it to get through the stall unless you're looking for pot roast. If it sweats in the wrap its going to braise.

[@TexicanaBBQConsulting]

Pretty much what’s I said

[@AV8R_1]

@@TexicanaBBQConsulting 4:17 “To overcome the plateau, a common technique is to wrap the brisket” makes it sound like you recommend wrapping it to push it through the stall. Maybe I misunderstood. Anyway, great videos! Your fire management is the best one on that subject I’ve seen yet!

[@edrossini]

Bravíssimo! 👏🏻

[@TexicanaBBQConsulting]

Grazie Ed 🔥

[@johns6481]

However what I learned in brisketology is that technically the prime brisket could have 8% intramuscular fat and a choice could have 10% intramuscular fat. Odds are low. But it’s possible.

[@geezer2tech154]

Actually the variation could be even greater. The cow is graded at the ribeye between the 12th and 13th rib. The remainder of the cow is assumed to have a similar fat concentration. The brisket itself is not graded.

[@rcadelina]

How many pounds were each brisket you cooked at Franklin’s?

[@TexicanaBBQConsulting]

Many sizes not one in particular

[@mikebowerstv]

Great video Mauro! Let’s meet up soon!

[@TexicanaBBQConsulting]

Would love to!!

[@ctGONZOles]

Why not low and slow with choice then just don’t let it rest a long time?

[@TexicanaBBQConsulting]

You could totally do that…