Are you making these 100 brisket mistakes?


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You counted right! We’re going over 100 brisket mistakes you might be making and how to avoid them so you can make the most amazing brisket ever! My BBQ …

16 replies
  1. Miguel Lopez
    Miguel Lopez says:

    What are your thoughts on using a probe thermometer being left inside the brisket through the cooking process and monitoring the temperature that way? I understand the need to poke it in order to test tenderness but I'm wondering if there's any cons to leaving a probe in it and monitoring. Thanks

    Reply
  2. Yoad Lustig
    Yoad Lustig says:

    Howdy from down under mate, this is point blank probably one of the best brisket videos I've seen, I've learnt so much – so my deep appreciation!

    There are a couple of tips that I would add some info on especially around tip #32. It would seem that scientifically speaking, putting the brisket in the smoker when it is cold provides a better smoke ring and it allows the meat to absorb smoke better. The warmer the meat is prior to putting it in the smoker, the less of a chance of a smoke ring you get. Also, in regards to the controversy around spritzing – most of the studies I've seen show external moisture is key to 'capturing' smoke. I've attached a couple of the articles below, keen to hear your thoughts (perhaps even a testing and comparison video? ;-))

    You are doing an amazing job with these videos and I LOVE your work and style. That Canadian chair had me in stitches 🙂

    Sources:
    https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/what-you-need-know-about-wood-smoke-and (long but great read. For topic at hand search for: Thermophoresis)

    https://www.texasmonthly.com/bbq/the-science-of-the-smoke-ring/

    https://genuineideas.com/ArticlesIndex/srasmokeringmoist.html

    Reply
  3. jason rules
    jason rules says:

    I do have a question … because sometimes brisket in my area is limited , in the summer I bought 2 briskets and I froze them in their cryovac packaging ( not knowing I shouldn't after watching your video ) will these briskets be ok when I go to use them?

    Reply
  4. MoTown Cooking
    MoTown Cooking says:

    That was actually a very informative video and sometime in the future I would and I'm sure a lot of people would love to see your method on video of doing a next day brisket and reheating it at the 200° to see the results. I think that would be a lot of help for a lot of people on a future video

    Reply
  5. Chuck Davis
    Chuck Davis says:

    RE Convection/Radiant heat and comparison to offset and pellet grills. Where do reverse flow offsets fit in here? That have a huge baffle that may act like a heat deflector. Thoughts?

    Reply
  6. Jörn Kremer
    Jörn Kremer says:

    Thanks for this extensive video – following your channel for a while and smoked my first brisket last weekend. Thanks to your videos it turned out great! Greetings from Germany! 🙂

    Reply

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