Could THIS be the EASIEST brisket recipe ever?
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Never probe brisket for tenderness again with this easy brisket smoking technique Get the Thermoworks SIGNALS here: …
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I smoke in an offset until its probe tender. Then rest it in my pellet smoker at 165° in its wrap from the offset cook until the next day. Comes out great every time.
i cook mine to over 200 then if i like the probe feel i take it off and wrap in in bath towels and through it in a cooler and let it just set in there for at least 1hr or so usually we are eating it that day, however i had a buddy that cooked one, needed it for a party the next day, cooked it the same as i do put it in the cooler and left it there over night didn't need it until the next day and opened the cooler 12 + hours later and was still full of steam and the meat was still plenty hot & awesome!.
Type "Marinade Brisket"…One result 4 yrs old! Can you do a video on this and say if it's a good or bad idea?
I noticed at Franklin’s, when the meat cutter pulled a new brisket out of the holding unit the brisket was not only wrapped in butcher paper but also wrapped in cellophane or Saran Wrap and that’s not the only place in central Texas that holds there brisket that way. However, I can’t say I have ever seen a YouTuber try this method nor have I don’t it myself, just an observation.
Bro, cook it until it’s “203” or done, then rest that bad boy
Great video. I wanted to try this method myself, but didn’t want to disappoint company if it didn’t work.
I smoke to about 170 from 4pm to about midnight at close to 250 degrees, add melted tallow from trimmings while lightly wrapping with paper and foil boat, finish to 201 to 203 in oven set to 225 with a temp alarm on Bluetooth thermometer so I can sleep, and then rest it with all wrapping in ice chest for close to 8 hours to serve around 1pm the following day.
Always get complimented on taste, always juicy in flat and point, and there are never any leftovers.
140 we hold at
Fascinating video cause I just did the same experiment. But I did a few things differently and the results are pretty incredible. Key is that when you smoke through the stall, you are experiencing a lot of water loss. You can see this because as you hit the stall, the grease drain starts gushing with liquid. Generally above 150, water begins to evaporate linearly with temperature. So the higher temperature you cook to, the more water loss you suffer. You can partially offset this by wrapping, which we all do, which can help with some (re)absorption. So minimizing this part of the process I believe is key to keeping brisket moist while getting an incredible tender brisket. Here is what I did:
1. Dry brined brisket for 24 hours. Brining helps with moisture retention.
2. Normal smoking process on my offset except that I lower my usual starting temp to 225 vs 250. Reason is because I am pulling at stall time, I want to make sure brisket has enough time to get good bark.
3. To aid with bark formation, I start spritzing right away – so about ever 45 minutes from the start.
4. After about 7 hours, and internal temps on avg at about 165 (which is when my stalls have happened), I pull brisket.
5. Wrap in paper and pour in some beef tallow. I tried wrapping in foil but most too much bark.
6. Now I hold at 160 in my electric holding oven. Again I want to hold as low as possible to minimize water loss. But I hold for 24 hours (usually I’m making day before for dinner next day). At the lower pull temp and holding temp brisket likely will need a good amount of timing for fat to render and collagen to break down.
7. After about 20 hours (or 4-5 hours until dinner) I pull it out to test. Each time it has been perfect. I empty juices into a pan, rewrap in new paper and hold again until serving. Bark retains its firmness, fat is rendered perfectly and it’s perfect.
And to your point, you don’t even need a temp probe. Just smoke until stall. Pull and into holding oven (once you know what temp on oven equals settled temp in brisket). I still use probe more for time management but it’s allowed me to cook briskets perfectly every time for the last two months since I started doing this method.
i been smoking briskets sonce 1976. i never use a temp probe ever, i was shown from an early age how to go my looks and feel. has never failed me yet..
So basically a sous vide. Long and low. This probably results in a better crust
Your dedication to the craft is appreciated.
Sir again you out did yourself ,,,,,, great video
Try a sous vide overnight hold test.
First off I just want to say, I’m wondering if you’re going to be in the new season of Stranger Things. It’s just not the same without the sheriff lol. OK on with the video.
Great video, thanks. Ok, noob smoker here. Please help. So i smoke until bark looks good and internal temp is 165 or above. Then we are discussing what we want to do. So can i smoke for 10 hours then blast to 203 internal temp then rest and eat or slow oven until ready to eat? Can we fridge after 10 hrs smoke then reheat to 203 the next day, rest and serve? Love some help here. Thanks in advance
I'm confused. When the other guys do the "long hold" at at around 150degrees over night they still cook the brisket to tenderness first (200+ degrees) . You just cooked it to 165 and then held it there without ever taking it to 200+ degrees and tender?
The long hold method is suppose to be cook to tenderness like you would, let the brisket steam off a bit uncovered so it won't carry over to much then when the temp comes down a bit ( some say down to 180 degrees) then put it in something to hold it around 150 degrees for the rest of however long you want but up to 12 hours or so.
Great video. How about another option: putting the brisket into the fridge overnight, then cooking it till 203F the next day?? David Ong from Pitmaster University advocates this
Another great vid
Why are you cutting in half? You should do the test whole not cut in half!
Where did you get 203° in the flat or point?
Is that his technique better than your other video where you ran it to 190° and held it at that for 2-4 hours?
Thanks for the video, it is informative if cooking a half briskets at 8 pounds vs. a full brisket at 16 pounds. The results you've achieved will be very different if you want to cook a whole brisket and is double the mass. My go to method for whole brisket is cooking over night at 240F in a charcoal drum smoker, I start the smoker 2 or 2.5 before I want to go to sleep, stabilize the temp and get the brisket on. After warm up, my drum can run 10 hours unattended, even when it's -20C at night, the next morning (usually about 10am) wrap at 178 – 180F in foil and a towel, then into a cooler to rest (about 7-8 hours) until dinner. It's super easy, no stress and great results every time so far! The biggest variable is the actual cook temp (which will vary by the thermometer/probe) and weight of the brisket.
Another opinion on how to cook a brisket. They have been cooking beef since the beginning of time.
If I'm understanding correctly, the internal temperature of the brisket never reaches 203°, right? We pull it at 180° and then put it in the oven at 165° for 14-16 hours? Do we worry about the internal temperature at all?
What is the grate-level temperature that you cook them at on the offset smoker? I am making a brisket tomorrow but want to make sure I am cooking at the best temperature possible. The dome thermometer reads a different temperature than the grate level probe.
Great video and advices!! Really like your video contents!!
You guys and ladies should check out chuds channel. He has great brisket recipe that Jeremy Yoder loves.
This brisket looks pretty good too though
Well, I had plans to do a brisket this Saturday, so I think this is the perfect opportunity to test it out.
Thank you for taking the time to do these experiments Steve. Oh and your dad is awesome btw
I’m a traditional 203° guy, but this knowledge is definitely something I will keep in my back pocket. There are too many times when family life dictates your cook, and this is great to know.
Take your brisket to 203 then overnight rest it that’s what I do and it’s been a game changer
Educational and impressive. Your thoughts if the danger zone is around 40 to 140 internal Fahrenheit. Why not rest the protein at around a 145 degree internal rest? This probably means a oven interior temperature around 165 degrees plus or minus a few degrees. At 165 internal that probably dries out proteins that are lower on fat content? Your thoughts?
The last two briskets I've cooked were held overnight in the oven at 170, but before the hold, I took it all the way up to 200-205. I guess it was sort of a hybrid of what you did. Cooked to 200+ and then held overnight in the oven at 170. Both were perfectly cooked briskets compared to me staying up all night just to have it ready in time for the gathering.
I found your channel a month or two ago because I had prepared a delicious piece of shoe leather, and I needed to know what went wrong. I've been loading up my freezer with half price pork butts, so I'm definitely interested in your wisdom there.
Cool experiment
Love your content man keep it up 😁
confit it. Rather than water which evaporates, use tallow in the tray. I do beef cheek that way and you can go all the way for barbacoa or make mini briskets.
I'm a strong believer of the oven at the right time.Smoke it …get your desired bark…then to the oven to get the ,lets say softness .outstanding vids!
try a sous vide rest overnight instead of oven. less moisture loss.
Try doing a 12 hour rest at 150 in a tallow confit it’ll change your life, cheers in advance brother
I'm curious why you take them to 180 before pulling them? Seems kind of high to me. Why not the "typical" 165-170? Would they retain more moisture? Just spitballin here. Good info though, thanks!!
Love the content, Brotha!! Keep up the amazing work!!
I only do long hold now.
But I cook all the way to prob tender not to 170/180 like you where
I then rest on bench for hour or 2 to let it cool before going into oven at 150
From there it can be 12/14hrs until I eat it and the results have been far far better then cooking to prob tender rest for only 2 hrs
Really think you should try long rest but actually cook them until prob tender before holding them.
Can assure you that’s how restaurants are doing it.
They are not pulling them off at 170/180
What happens when you bring it up to 203 then cool it to 165 or 135 for a long hold till the next day?