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 …
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
All this guy’s videos are fire
This must have taken forever to make. Thanks for taking the time. Good tips!
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
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?
yes I agree with Nate ……. this channel is way more informative then a lot of these smoker channels ,,,,,,, keep up the good info ,Ill be a follower
Where do you go to pick up your briskets?
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
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?
Unbelievable ! This video should be required watching for anyone who buys a smoker . Bravo !
Your channel is so inspiring to me man! Love watching how much its grown.
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! 🙂
Wow! Great Work!
Wow! These are 100 brisket must knows for us newbies!
I hope I can convince you to come and cook your brisket masterpiece for my family! 😁
Love the videos i made brisket last week i love to cook
So much fantastic info!