Is lower and slower better?
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Excellent video. Looking forward to you developing this view more. I have been doing the ultra slow smoking for the first 4 hours as well but for a smokier taste. I never considered it to be more tender. Thanks Steve.
There are no other channels doing what you do. Your content is awesome Steve.
I want to try this, but… it takes me a week to use one brsket. Inject the flat with a tallow and salt brine mixture (but not the point) on one brisket. And then cook the other brisket with your 11 hour method.
My guess is you could have cooked them exactly the same and if you held one for 18 hours in the warmer it would be significantly more tender than the other.
Steve, which technique would Magnum PI use? Also, the lid (top I guess) of that smoker looks interesting. How does it do as far as keeping the smoke in the chamber? Is there a lot of leakage?
Hey Steve, great video – awesome guest, I like that format.
I told you I'd get back to you on your rub. Man that is some good stuff – I tested it out first to see what it was like just straight up. First thing I did was season some baked chicken with it – came out great. Then we made a turkey for Christmas and I made Turkey Salad (you know Mayo and pickle) – I threw your rub on it, everyone loved the sandwiches. I have a brisket on the pit right now with your rub on it – so I still haven't tried it for the purpose it was intended, but I have high hopes! I will say this, flavor profile works on more than just brisket! I won't know until late tonight how it tastes on brisket.
That’s not really hot and fast. I’ve cooked 300-325 for comp and finish 4 to 4.5 hrs and placed
Gave you tried to Spatchcock a brisket to get even cooking surface?
4 more hours outside….YAY!! Gonna mean getting up earlier though 😢. Cant wait till start of the year for my next cook.
Extra points for the foo fighters shirt!
Steve – great video. So my question is around the importance of the long, low-temp hold. Suppose you didn't have a holding device, could this just rest for an hour say in a cooler OR is this a crucial step in the overall finished product?
Did you cook these flat down or point down?
Finally tried your brisket rub. Some flavors in there that I've never experienced. Might have been a packaging fluke. But i found it to be lacking salt. I noticed i couldn't see much salt in it. And i applied a heavy amount. That being said, I'm out because of the lack of salt.
Foil boat! Lets goooo!!
I recently deep-fried a brisket. It's amazing.
Was that Christian McCaffery eatin brisket in Canada ?
Steam injection! 7 hours and half the wood! Proven by you kind Sir! 👍👍
Think there are a few variables that are impacting the outcome possibly. Like you said the lower and slower cook was cooked to tenderness and the faster one had to be pulled early. Variable 2 is that the slow cooked one was in the warmer for 18 hours and the fast cooked one was only in there for 3 hours. Could this have impacted the outcome? Try to get those two variables eliminated in the next vid! As always no two briskets are alike either…Looking forward to the next ones results!
What a great informative video. Thanks for the education. I've done several brisket but never got this indepth on the subject. I've always gone with a long cook. My last one was 14hrs then a 2hr rest in a cooler. I will be letting it rest way longer now as your's was still steaming