The biggest TEXAS BRISKET SECRET finally revealed!
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Can you link the video on the water cooler sous vide hack?
I'm thinking a cooler with a water heater coil and t stat would work good
Whoa… You just destroyed nearly every brisket video on YouTube. The pellet smoker peeps will still be cooking theirs upside down with 1 hour rests though. Thanks for the great video!
Game changer!
If I seal a Sous vide to a cooler box how hard would it be to take off again?
This video is amazing!! I looked on offer up and there are several electric smokers for sale around $40. Might pick one up and try it. I also have an Anova and might go that route. I do the foil boat method, would you fully wrap it to rest?
oh yes folks. this guy knows it all ..undercook the brisket then into the alto sham at 150 and it will finish..hehehehe I thought the big Texas secret was tallow….wait a sec or was it lawrys ..or was it resting.this gets me so confused..lol
A Roaster is the best option
This video was really helpful. It actually, indirectly, answers a question I have had about something Aaron Franklin said when someone asked him for a temperature when pulling a brisket off the smoker. He said 197. In your video, you alluded it could be slightly under-done, then letting the resting finish the fat rendering. I think that nails it. In fact, I believe Franklin’s let their brisket drop to between 140-170 (based on the feel of each brisket) on the table before putting it into the warmer. I think their warmer temp is set to 140. Thanks for taking the time to put the vids together for us.
Yup… I use the electric smoker. Works fine for me.
Let your brisket cool a bit before wrapping to rest. You'll risk ruining the bark if not. I don't even wrap. Ever. At all. If I hit a stall, I power through it. Always found better results on anything I've smoked that way…ribs, pork shoulders, briskets…
Edit: strange… Mad Scientist did this video recently 😆
Ive been cooking uncovered in a oven for 4hrs at 225 and then add
2 cups broth broth in the panand turn it down to 200 overnight and pull it in the morning and it beautiful every time extremely tender.
After holding the brisket for 16 hours, do you still need to let the meat rest?
OUTSTANDING !!!
THANK YOU 👍🏼 !!!
Have you ever considered making short Tiktoks?
Awesome video.
Could you do this same thing with just a normal sousvide cooker?
Shrink wrap sealing the brisket and putting in the water with the sousvide?
Finally tried a long hold at 150 last night. Unfortunately I didn't see this video until now and did it after it was probe tender. The brisket was quite crumbly, albeit incredibly juicy. Next time I'm going to try pulling at 190 like in your video
Far to much charcoal for my liking. That has not been cooked it's been through a bush fire.
I like the souvide, new to me in Texas
O man, take those big beef ribs and get to 202°, then 10 hours at 145° in a convection oven, air fryer/toaster counter holder, tender and juicy, 32 quart oven
You can also cut beef off of ribs before you smoke, then season, then render that fat to gelatin
MSG IS THE BIG SECRET IN THE RUB
Impeccable timing
I've been doing this for a long time without really knowing the science behind it – call it dumb luck, lol. My method is to smoke my brisket in my stick burner for about eight to ten hours at an average of 210° using either mesquite or live oak. I then wrap it in butcher paper (only started wrapping over the last 5 years or so) and putting it in my oven at the "Keep Warm" setting which is about 170° and leave it overnight. This allows me to get some sleep and the brisket is ready for lunch the next day. So, if I start the cook at 5:00 PM the brisket is usually at around 170°-180° by 2:00 AM (roughly 9 hours in the smoker). The internal temperature of the meat doesn't really matter all that much because by 2:00 AM I am ready to hit the sack and I know that comes the morning I can adjust the "holding" time to get me a great brisket by somewhere between 1:00 and 2:00 PM. This method has worked for me over the years and when I started hearing the term "holding" I wasn't sure what that meant until I saw someone describe it and I was like, "Oh yeah, I do that!" Ha-ha! Thanks for posting this, great information and I appreciate you sharing this with us.
i use a 18 quart roaster.it took a while to get temp adjusted.i used a ambient probe with briskit in roaster ,took a ink marker and marked where the temp knob was at…works great
Please for the benefit of everyone get in the sun at least once this decade, so pasty and unappealing to look at
Does this gunpowder rub mean that you are no longer using that lawrys copycat that you made?
would you aslo reccomend this with anything else that requires resting? Like what if I made a turkey in the oven or smoker and used this method? A rack of ribs?
Around what temp should the brisket be wrapped when in the smoker if doing this method?
I have a 5 gas burner . I leave one burner on high only on the right of the grill . And let the brisket rest on the left . Holds a perfect 140s temp.. but it’s natural gas no messing with propane
Anyone tried doing a long hold using the Anova Precision Oven? It looks ideal for this method
It's really not that complicated all this extra… there's a guy that won the cook off with an old smoky people were pissed.
I've been thinking about using my oven to hold temp for a few hours. Would you say 150-175 is ideal?
I don't need another oven just to keep my briskets warm in!!! Hell, I'll just remove half of the drippings from the pan, reseal it, and slide it into another section of my pit where I typically keep my meats at until I am ready to remove them and slice them up and put them on a steam table or a low temperature gas oven!!
100% agree that resting @ 150 is the secret that makes the biggest difference. I've done it by separating the point and flat after the cook and sealing them in a sous vide bag and submerging them in my normal large sous vide bath. I really like the free freezer hack.
I'm confused the Patreon looks the same for each level.
interesting facts Sir I gotta stop rushing the resting stage
Thanks. My last brisket was dry and post roasty. Will try the oven trick
Sure Shot Sid’s is 100% the best lineup on the market. These folks really know their stuff. The Gunpowder is fantastic for added plenty of flavor to any piece of meat but specifically the Roasted Coffee is the best for putting a good cap on a brisket.
Great idea with the cooler and chest freezer for holding. I’m gonna have to try the super long hold sometime
We need to dispell the misinformation about MSG. That shit is tasty and is naturally occuring. If you eat mushrooms, tomato sauce,worchestshire sauce, soya sauce, cure meats, aged cheeses. All of these have MSG and you love them.
Dude….. I just fully cooked a brisket over last night, was done around noon, and I have had it in my electric smoker at 150 since, (after I let it rest naturally for a bit and cool down a little). You couldn't have posted this yesterday???
Interesting that you recommend taking it only to 190. Will try that next time depending on how tonight's brisket is. As for holding it in the electric smoker, I do not have it encased in foil. It is wrapped, and I have the water pan full for moisture. Thoughts?
Cheers!
Have you tried a turkey roaster, they temp as low as 150 and can hold a 22 lb turkey.
Careful you don’t want your headlines to start sound like Mad Scientist BBQ…He has “revealed” or “discovered” or “invented” everything having to do with briskets…..smh
Would this work with other low-n-slow meats like for pulled pork?
Great job nerd! 🙂 Cooler idea is pretty slick!