I PRE HEATED a Brisket and THIS happened
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Here's my deal. I know you have an offset meant to stick burne. Yet you do all your vids on a pellet grill or an Oklahoma joe. Cook your God damn briskets from here on out on your offset. I know you have a kid or kids and I get it's hard to not get sleep, but pony up and lose sleep like the rest of us. If I cook a brisket I plan on zero sleep and still make my kid's soccer games.
Another great video, thanks for continuing to push the boundaries. Was the fat cap more golden brown on these briskets vs. your typical briskets? It appeared that way. If so, any ideas why? I noticed when I cook wagyu briskets the render and color on the fat cap is always more golden brown.
Maybe The sous vide brisket got pulled during the stall?
Stop cooking to 190, that’s why its tough. Cook until the flat is tender. With gloves on, place your hands under the flat and see it its “malleable.”
I Howe you doing I like to ask you about your video you can sleep and cook for 12 hours can I rap the breakfast at 9 hours wen heat temperature 175 degrees
I would thnk you lost a lot of smoke flavor? You are like the Mad Brisket Scientist haha. Good stuff Steve. 🍻
This channel breaks new ground more often than any other BBQ channel. Kudos! I'm growing increaingly convinced that the flat and the point are suffficiently different cuts so that cooking them as one cut is a recipe for dissatisfaction. :). As others have commented, I'm wondering if fat injections will yield an interesting result.
Try sautéing the brisket stove top with pure butter for 12 hours straight, that's the Franklin way. Also, I like the addition of the suspenders.
Steve, love your channel. I'm super intrigued by your 'holding cabinet' that you use to rest briskets overnight. What is it? Did you build it yourself? Do you have a video about it?
I enjoy your random tests lol very cool.
Although, It seems counter productive to baby sit a pellet with woods chunks every 20-30min. The only reason I’d have a pellet is to set and mostly walk away.
But near concepts to add real wood flavor.
Can you inject the flat?
I did this last week, my first one I ever did and it was AMAZING!!!! 19hr at 153, then 5hrs on my pellet grill with foil down to protect the flat. Was so dang juicy and pulled right apart.
I wonder if the one that was pre heated took less smoke because it seems to me that you get the most smoke in the meat when it's "cold".
I think a water pan is not enough humidity to mimic like rows and rows of briskets cooking together. I'm wondering if like a hot plate of some kind with actual hot water in the pan might help with the flat?
So when are you going to start filming in 4k? Do they not have 4K in Canada? I really would love to see your beard and the brisket in all of its 4K glory. Cheers and great video as usual.
The video is great as always! I wonder if a waygu flat will dry out? Sounds like a worthy experiment! 🤔🤣 In all seriousness, I think a video on the offset comparing a charcoal base vs wood burned down to a coal bed might be interesting
I PRE HEATED a Brisket and NOTHING happened. All joking aside, I appreciate this video. I don't use a pellet smoker and have discovered that smoking on my offset for 4 to 6 hours, then finishing wrapped in my oven makes my life very easy. I don't have to worry about managing my fire so much and I don't even try to cook it out there, I just want it to smoke.
Sounds like the time savings is a big plus.
Fantastic experiment and video- thanks! One question : The Maverick is programmed for 250. I was wondering what the temp was at top grate level?
I did a brisket cook last weekend (almost completely untrimmed) and used squeeze Parkay for the binder and added a little Wagyu tallow before the rest. I think the Parkay helped keep the flat from drying out.
The hat is awesome!
if you have to add wood every 20-30 minutes, arent you kind of missing the entire point of using a pellet smoker?