If you enjoyed this brisket experiment and want to see the other brisket experiments in this series, here's a link to the complete playlist. kzread.info/head/PLA8Sgnre4XTWcACn3TOrHNpurdZGCCLEJ

@henrymao89

4 жыл бұрын

Jared, besides using the smoker to cook a brisket, is it possible that I could use a conventional oven to cook a partial piece of brisket at a time (meaning like a pound or two from a 10 pound bag)?

@BBQandBottles

4 жыл бұрын

Yep, you can cook a brisket in the oven and just use liquid smoke but it will obviously taste differently.

@henrymao89

4 жыл бұрын

What difference does the brisket taste like when it’s cooked in the conventional oven? Maybe if I turn the dial and use the Broil function?

@BBQandBottles

4 жыл бұрын

The biggest difference will be that you don’t get a Smokey flavor to the brisket.

@TheZooness

3 жыл бұрын

Nice 116610. Loved the video

did he just told people where to skip to instead of begging them to sub, activate the bell and watch the whole thing?? what a champ!!!!

@erikgutierrez3613

3 жыл бұрын

Seriously.. give this man a beer or something... I was tempted to skip ahead but the fact that he was so honest about it made me want to watch the whole thing!

@pushproductionrandoms9767

3 жыл бұрын

@@erikgutierrez3613 same

@toro5338

3 жыл бұрын

I totally agree !

@rarityd

3 жыл бұрын

and just for doing that he has earned my sub

@Rome__king

3 жыл бұрын

I literally instantly subbed and watched the entire video no skips after i saw that lol

This guy cares about his viewers and he needs more subs

@BBQandBottles

3 жыл бұрын

🙏🙏🙏

@greatgouda4792

3 жыл бұрын

I will sub! But I cant bear to watch any longer XD Its making me so damned hungry!

@opnion2294

3 жыл бұрын

ok i give him one

@alidavis6362

3 жыл бұрын

o ol me too.

@briangravel3231

3 жыл бұрын

Subscribed, seems like a very genuine guy

Two brisket meals. One day. I think we can all agree that Cam is the hero of this video.

The hang on the low and slow flat was the best I've ever seen.

@BBQandBottles

3 жыл бұрын

Thank you sir 🙏🙏

watching you trim and season that beauty is akin to seeing an artist paint a landscape

@BBQandBottles

3 жыл бұрын

Haha... love the analogy. 🙏🙏🙏

The judge were so impartial and professional, I liked it. Subscribed

I instantly subbed when he put the time stamps up, much respect for that

Breaks my heart to see you treat your points that way. Best part of the brisket and tailor made for "burnt ends", or meat candy.

@MattRowland

3 жыл бұрын

Agree 100%.

@trevorspeer2490

3 жыл бұрын

I don't know anything about briskets. Care to explain?

@leahgross8952

3 жыл бұрын

@@trevorspeer2490 the point Is one side of the brisket and the other Is called the flat. The point usually doesn’t have much flavor and people cut it after smoking into cubes and put additional sauce and flavorings and cook it more to become what we know as burnt ends and people typically like it either caramelized or crispy or honestly however you like it but thats what’s usually done.

@chuckgraham1695

3 жыл бұрын

@@trevorspeer2490 A brisket has TWO muscles, one called the flat, the long pc. that normally is used to cut slices from, and the point, which is the larger pc. that protrudes upward when looking at a whole or "packard" brisket. The flat is lean, it needs the fat cap, 1/4" on it, the point is marbled and does great by itself. If you look at the fat seams on a brisket, you can tell where they "separate" or cut into two distinct muscles. You can score this fat line, showing where you need to cut AFTER it's wholly smoked, or you can separate into two pcs. before smoking. I prefer to separate before smoking so I can trim it up a little better to allow the rub and smoke to inter the meat. Take a whole (packard) brisket, lay it flat, and somewhere near the middle, you will find a seam of fat, it will run all the way around the "point". This is the seam you need to follow in order to separate the two. Take your time, with a sharp knife and COLD brisket (fat trims better).Take your time, no rush, it will turn out wonderful. Once you have separated the two muscles, continue with your trimming, leaving a 1/4" fat cap on the flat, the long, wide pc., and trim up the point, to your desire but do NOT worry about inner fat, this pc. is marbled, so just hit the bigger pcs. on the outside. The cooking temps you chose is up to you, I prefer low and slow, around 230, and once the color on the FLAT is where you want it, and the "bark"(your rub) is set, tap it with your finger and if it's fairly hard, you're good. Wrap it in butchers paper. Continue the cook until you hit around 195 then check the "feel" of the flat, if it feels like pushing into cold yogurt, your good. Pull it off the grill, wrap in towels and either place a cooler or the oven and let it rest for about an hour, two would be better. The point, do the same as with the flat, and when the temp. hits around that 195 mark, check for "feel", just like the flat. Pull it when the feel is right and let it rest for about an hour. After an hour, cut it into 1" squares, or a mouth full per bite, place in an aluminum pan, I like to sprinkle more rub on these cubes, just to coat, turning them over to get all sides. Next, mix your favorite BBQ sauce with a little beef broth, or the drippings from your wrapped flat, and add to the pan, toss each bite to coat all sides. DO NOT make it runny, keep it fairly tight, for best results. Place back on the smoker, for about 30 minutes or until the sauce "tightens" or gets really sticky. Pull, rest for about 10 minutes, and watch them disappear.

@Dbyada

2 жыл бұрын

@@chuckgraham1695 Thanks for the awesome explanation!

Great video, thanks. I'm fairly new to proper grilling but feel I could tackle a brisket after watching this video. And Cam's cameo put it over the top. Just subscribed!

Easily the best video on brisket that I've watched. I have smoked a few but never been that confident, I think this video has given me a better understanding , so I'm now looking forward to smoking one tomorrow!

Attempting my first "hot and fast" brisket today for the superbowl. Ran across your video. Really like how you break things down, and maneuver through each step. Subscribed. Can't wait to watch more of your stuff

Cam is the hero we needed but didn't deserve.

@rodneygreen2705

3 жыл бұрын

Ha ha ha , that bark didn't stay on the fast brisket because it was on the bottom of the cooler being drenched by the brisket on the top. I've done hundreds of briskets at 4 and half hours and they have come out great. Depends on the cook and who your cooking for , competition or a huge family reunion.

Great food and a nice relaxing atmosphere. Could see the trees and waters in the background.

Surprisingly good to see this comparison! I never thought that fast and hot was an option. It is! Thank you.

Your time stamps are revolutionary! Thank you!

Awesome video man. The hosting and narration is great. Slow and low will always be the ideal way. I find that for a 5 hour cook, you can make the best of it with thinner deli style slices. That’s typically what we do to get around any chewiness

Loved watching him eat the chewier point, lol! Great job Cam!

Beautiful work and project. Thank you.

14:27 - You seem so pumped about the whole deal, it's been a joy to watch. Very well done and well deserved viewership!

I don’t have any problem watching the full video, the problem is that I get hungry 🍖🥩 I want a juicy brisket too!!

@BBQandBottles

4 жыл бұрын

That’s the goal. Get people hungry and inspire folks to try it themselves 👍👍🔥🥩🔥

@jaylopez4163

3 жыл бұрын

Likewise

@TheMitchie21

2 жыл бұрын

Can you imagine how i feel. I'm dutch and we don't have stuff like this in my country. All i see here is looking so good it's making me drewl

@johnwoods1688

2 жыл бұрын

@@TheMitchie21 you need to get it there. It will change your world

First of all I want to say that I really enjoyed the video. I cook bbq competitions and about 3 years ago I made the switch to hot and fast and have done quite well with it (not to mention getting more sleep) just like low and slow, you need to practice and fine tune you’re hot and fast and I think you would’ve been even happier. Pour the smoke on thick initially and you can get a better smoke ring. Try one without wrapping to help with bark. Use an injection to help with juiciness. Leave it on a little longer (higher internal temp) to help render the fat in the point. Besides, a “chewier” point is preferable for burnt ends. Great video. Keep smoking, never stop.

@peteveneracion8880

3 жыл бұрын

Totally agree with you on the hot and fast to inject and no wrap.

Never seen a better judge than this kid, specially in the point of the hot and fast, doing it slow

the fact you had the table of contents at the start shows you guys really care. subbed and liked, thank you!

10/10 Cam's review Love it! Great video man!

I'm converted to the hot and fast...by accident. I wasn't paying attention and my smoker crept up in temp and cook it within 8 hours. From then on out, I've cooked my brisket around 300-325. If you're going to give this a shot, don't wrap based off of temp. Wrap based off of bark.

@jl9678

Жыл бұрын

ive cooked a brisket at 550 before by mistake. it was the best brisket i ever made

@orangetuono38

6 ай бұрын

This is exactly how I smoked our Christmas brisket. It finished about 3 hours before dinner so I wrapped and dropped temp to 200 to hold and get dwell time on the rendering. The same-day smoke really helped with holiday family plans.

I REALLY enjoyed this entire video. Thanks for creating! Huge life and now subscribed!

Thank you! Great comparison video. I definitely prefer low and slow for solid bark and perfectly rendered far creating a tender and juicy brisket.

I heavily respect you giving us the timestamps and for that reason I subbed and liked !

@ogxklaybone3689

3 жыл бұрын

same reason i liked and subbed bro lol

@jamiewilson8779

3 жыл бұрын

Me too. Time stamp chapters is awesome

@beanzz801

3 жыл бұрын

Actually the reason I watched the entire video.. Deserved it! That and I'm genuinely interested!

So instructional, so thorough. Full with details while still immersive and interesting, it is both a learning video and enjoyable video to watch. The elaboration of everything you do, the methodology and chill ambience. Liked and subscribed, I have less than 10 subs and you are one. Thank you for this amazing content.

@BBQandBottles

3 жыл бұрын

Wow - thank you for the kind words. 🙏🙏🙏

Thank you so much for the time stamp! Rarely do I see that on videos. This caused me to subscribed!

Even though I watch the entire video, it's nice that you have an option to fast forward. Thanks!!

I really enjoyed your video! You make it seem so easy that I feel like I could cook my own brisket.

@BBQandBottles

3 жыл бұрын

Go for it Brian. It actually is easy. It just take a lot of time.

Kid doesn’t give a shit which one was cooked how. Hes just going to work on that meat like he hasn’t eaten in two weeks. You get brutal honesty from kids I love it. Both good apparently. Love it.

Thanks Man I just Subscribed !!! This is a great comparison and long overdue !! Your video is very well done !! Looking very forward to checking out your Other Grillin videos !! Cheers !!

@kimberlyalesley1772

3 жыл бұрын

You sound like you’re in for some real grilling this summer lol . Meat person ?

Great video and concept!!

Love your Assistant, Cam. He does a great job!

@BBQandBottles

4 жыл бұрын

I’ll let him know!

@henrymao89

4 жыл бұрын

Great job on your brisket experiments, Jared.

@mohanadaayt8884

4 жыл бұрын

@@henrymao89 ي

@mohanadaayt8884

4 жыл бұрын

@@henrymao89 ي

@cameronkivisto2710

Жыл бұрын

Thanks

Hey bbq and bottles love ur vids I was wondering? Can you do a video where you can make the ABSOLUTE best way to cook a prime ribeye because I am planning on making one thx

Immediately following. This dude is the GOAT

Thanks for the time stamps! Great vid

“Just like youre swaddling a baby” Sir, please be more careful with that brisket

@Meanie010

3 жыл бұрын

Honey, why is there a brisket wrapped in paper in the babys crib? Oh... oh no.

You know food is going to be amazing when you see nitrile gloves and watch on the left hand lol. Great video cheers

This, this is the quality content I subscribed for. Just awesome 👍

I have been looking for a good way to cook a Brisket....I found it! Thanks so much for posting.

18:00 "and we'll get rid of this point" *has an aneurysm*

Basically what you're saying is. I need to find a cooler big enough to fit myself in so I can relax? Lol

@supermills03

3 жыл бұрын

I also feel like I need to let my juices settle after a long day.

@skel1191

3 жыл бұрын

2 hours later, youll be juicy and bendi😂

Cam is KILLIN' that poor brisket!!! It didn't stand a chance. Great video- so comprehensive. Will try (with a smaller one- 20+ pounds is way too much!) Thanks for your hard work!

Thanks so much for this comparison!

I love how his son is just going at it with every piece. That’s literally me xD

@BBQandBottles

3 жыл бұрын

It's a first world problem isn't it :)

@Sirpushyou

3 жыл бұрын

Didn’t he say he was his nephew.

@BBQandBottles

3 жыл бұрын

Yes, I did

@rollotomassi4768

3 жыл бұрын

"Fat!." Then proceeds to attack the remaining piece like a shark. :)

@boysrback5690

3 жыл бұрын

Hot n Fast for brisket is a punishment by Death in TEXAS and using Pellet Grill will get you Hard labor!! Lol think your Nephew agrees... good video

Top demais! Aqui no Brasil também somos mestres em fazer churrasco

@emanoelisaias8170

3 жыл бұрын

carente

@maadrianoaraujo

3 жыл бұрын

Só nunca teremos um boi como esse

@zz2nkt

3 жыл бұрын

Tá osso o preço da carne

@alissonamor

3 жыл бұрын

@@maadrianoaraujo nosso são melhores ainda, vai por mim!!

@williamSchmidhuber01

3 жыл бұрын

Eso no es churrasco...

Pretty cool video, new to smoking and it’s great to see experienced people showing the differences in cooking big things like a brisket.

This is a pure gentleman.... He so caring and gentle... That's me subscribing rn... N that lil boy is so cute ❤️ Love from India!!

Way more insight than Guga's nephew Angel lmao. Jk we love Angel in this house.

@erikgutierrez3613

3 жыл бұрын

@Richie seriously! diss Guga all you want, but not Angel lol.

@supermills03

3 жыл бұрын

The fact that I know what you're talking about shows that I watch a lot of brisket cooking on youtube.

@Unknown-rh9nl

3 жыл бұрын

@@erikgutierrez3613 don't diss guga either

@goldbergsam1540

3 жыл бұрын

That looks Phenomenal!!

I got really high and watched this while making some short ribs and now you should make those for a video so i can watch that while making a brisket

Good experiment! Thanks! And what a pleasure to see a little kid eat the bisket with such enthusiasm!!

This is a carefully curated video with time steps , awesome: subscribed

i dont want to watch the whole video,but since u show me that timestamp,im gonna be a rebel and watch the whole video.

21:50 little man thinking I’m going back to the low n slow this is chewy

Awesome video. Very appreciated

Great idea on where the key points in the video are. Keep it up, great stuff

so that "oxidation" you called its actually from scalding water they use

I really like the video that's great that was definitely hot and fast maybe sometime in the near future you could try a medium hot and fast somewhere around the 350 range to let the bark said a little bit more and help with the rendering and breaking down of the tissue. Great video that was very cool

@BBQandBottles

4 жыл бұрын

Thanks guys. Good idea on the video

@Fazman81

3 жыл бұрын

That’s kinda how I do it, I go around 325-350 for around 3-4 hours and then wrap it and let it go until I hit 205 or it’s super probe tender. Usually it takes around 6-8 hours for a 16lb-18lb brisket and they turn out just like his low and slow brisket.

@chrischris5510

3 жыл бұрын

@@Fazman81 Same, i do 325, take the trimmings and render them into a beef tallow and spread it on the butcher paper when i wrap it at the stall. Nothing wasted and far juicier brisket. Takes about 6-8 hours. Comes out perfect.

@Fazman81

3 жыл бұрын

@@chrischris5510 I've modified my method since I posted this. I start my briskets around 250 and spritz every hour until I get a real nice bark. Then I wrap and pour in a little beef broth with rub. I up the temp to 300-325 and my briskets are still done in around 7-8 hours, 9 on the really big ones. I really like the result using this method. I've done probably 25-30 briskets this way and its my go to method now.

@chrisyerp174

2 жыл бұрын

@@Fazman81 I do mine the same way great method in a similar but use apple juice and rub I smoke at 180° till I hit 160° internal then wrap and continue to to finish my time on average is bout 15 hour. Large ones take longer up to 19 hour.

Great video and love the time stamps your awesome

Liked the video, you pretty much covered all the basics for putting out a good brisket.... but low and slow is the way to go

Patience pays off (low and slow > hot and fast) and Cam approved it.

@BBQandBottles

4 жыл бұрын

Yep, after this experiment I really understand just how important going low and slow is on BBQ. Especially for these larger cuts that have a ton of intermuscular tissue that needs to breakdown over the course of a long cook.

@fayloyan

4 жыл бұрын

@@BBQandBottles As an Asian who grew up with braised and boiled briskets, we always slow cooked the chewy parts of briskets (such as interim) for hours. So I totally agreed with you that the low and slow is the way to go for optimal results. Happy cooking~

@dillonkruckman1846

3 жыл бұрын

See ive done this experiment and every one picked.the hot and fast over the low and slow

its 3am, and im staring, and i chose to watch this, why’d i do this to myself😂 im starvinggg someone bring me sum brisket 😫

@cameronkivisto2710

Жыл бұрын

Funny😂

Whole new meaning to low and slow and hot and fast to me. Never heard of anyone hot smoking at 400 and rarely see anyone go below 225. Anyway like everyone else has said I loved that you time stamped and watched it all anyway, great mind trick 👍🏾.

Great video. Thanks for your time. 👍👍 smoking mine now. Low and slow😁

"Yeah i agwy with the wubewy textuw" -Cam

Damn I always rubbed the ‘rub’ makes total sense to pat it. Top tip ref the butchers paper, I hate it when the bark softens as I have always used foil. I cook over wood.

@kimberlyalesley1772

3 жыл бұрын

How often do you grill over wood ??

@BBQandBottles

3 жыл бұрын

A couple of times a month.

@Outdoorshuntingshooting

3 жыл бұрын

@@kimberlyalesley1772 as often as possible over the summer, my neighbours lol. 'there he goes. lighting that 'kin bbq again.' 3 or 4 times a week on average i reckon.

@kimberlyalesley1772

3 жыл бұрын

@@Outdoorshuntingshooting That's hilarious how your neighbors be thinking about you when ever you light that wood or coal to grill ? Do you only grill over the summer ?

I have watched too many brisket videos. That said, this production is perhaps the most comprehensive and, at the same time, concise exposition of the 2 primary methods. Your including time-jumps for the impatient was a most generous addition as less watch-time hurts your video's promotion by KZread. Kudos, kudos, kudos!

@BBQandBottles

4 жыл бұрын

Thanks for the kind words. On the time jumps, we're here to try and provide value to our viewers, not game the algorithm. Thanks again for the kind words and watching.

Perfect video for just making brisket for the first time. Can’t wait. Awesome guys

22:07 that boy is so cute!!! ❤️ And enjoying his brisket

0:48-brisket trim 5:31-seasoning 8:19-brisket cook 14:25-slicing and comparison

This really help! Thank you sir!

Nice experiment!! really enjoyed this video

QUICK!!! Somebody teach that kid that brisket fat is a GREAT THING!!!!!

@littlebits8813

3 жыл бұрын

ya or atleast some fat on the flat side

@godlike2364

3 жыл бұрын

QUICK! SOMEBODY TEACH CARL FORD THAT NO ONE CARES!

who else high asf dying rn watching this video

@ThugFightsBmx

3 жыл бұрын

aye man

@tonytoretto81

3 жыл бұрын

Me

@Im_George

3 жыл бұрын

Who else coming to KZread comments seeking attention?

Zero flies. Zero! Amazing, clean presentation. Perfect

Thank you for the time stamps. You are a good person.

@BBQandBottles

3 жыл бұрын

Glad you like them!

ah mustard! my favorite neutral flavor..

@jamiewilson8779

3 жыл бұрын

It is truly neutral when slow cooking. I use it on babybacks and you cannot tell it on after the cook

You can actually see the difference in the two brisket just how cam is eating. Hot and fast took him a bit more effort to get a bit rather than the low and slow. Good addition to the taste test honestly. Both good cooks. I wonder if you can do a 6hr smoke while at the river and it be the best of both worlds.. good content!!

a lot of respect for putting those time stamps right up in the beginning of the video.

Great comparison. Thank you for the review.

my wife bought a smoker last year, tried smoking a brisket but could not really get that dark color outside and super juicy inside. Last brisket i smoked was really bad it was so bad it was depressing looking at it.

@jacobsmessaert6182

3 жыл бұрын

tell us what you're doing. Prep, seasoning, cook method and time. We'll try to help.

@lanzonests

3 жыл бұрын

@@jacobsmessaert6182 ok for seasoning just plain salt and black pepper i let it sit for close to an hr. Then 250 for 8 hrs (15 lbs) i sprayed apple cider vinegar every 1 hr. Then wrapped it foil another 4 hrs. (Fat was on top). I think 8 hrs is too long?

@jjsalazar96

3 жыл бұрын

@@lanzonests @lanzo how much salt and pepper did you use? Also try cooking fat side down you'll cook for 6 hours on 250-275 then wrap (butcher paper) for 4 hours until tender and I've always had tender juicy renders but I used meat church rubs with no binders. I will be trying salt and pepper with apple cider for the first time so I plan on approaching it the same way but spraying the brisket every hour for the first 6 hours before wrapping. How exactly did your last try come out? Not tender? Dry? Etc.

@lanzonests

3 жыл бұрын

@@jjsalazar96 my first try was ok but lack of dark color, it was juicy and tender inside, i think 8 hrs was too long. I will try your 6 hrs and will use butcher paper for wrapping. lol i might post it if it comes out good! Thanks.

@jlozano2014

3 жыл бұрын

It takes practice man, Temps are also different on the type of smoker somewhat, placement, the type of wood, you'll get it down. Took me about 3 briskets to get a decent one on an offset smoker, using oak and pecan wood.

Drink every time he says brisket.

@nickrounsaville

3 жыл бұрын

I can’t walk..

@vinteej6204

3 жыл бұрын

Ife tryd ismt that badf. Barekyt feekk anythingf

@Marcholgado

3 жыл бұрын

Im drnuk

@shadowstrike211

3 жыл бұрын

Fjroabrbalapç

@SicSeb

3 жыл бұрын

*Died*

The way your so nice about how people may not want to watch the whole video and went a head and made time stamps for people

Realy nice !!! instantly subbed .

Anyone ever tell you you kinda have a Will Ferrel vibe in your face?

Back before people discovered how to cook brisket. Butchers would give that brisket away for free.

@BBQandBottles

3 жыл бұрын

I need a time machine

@kelvinwilliams6999

3 жыл бұрын

😮😮

@philsteele6187

3 жыл бұрын

My grampaw before he passed said the butchers threw out chiken wings because they had no takers...

@honkhonk8009

3 жыл бұрын

@skankhunt42 shit really changed lmfao

Great job including your son. Looks like his final decision was for the low and slow. Thanks for letting him participate Dad. Great video. Thanks for sharing!

@toms.3977

3 жыл бұрын

Cam is his nephew, not his son. 18:56

Great video, thanks form the comparison. The juice in the bottom of the cooler is why our roll of butchers paper is gathering dust and we are almost out of aluminum foil.

I don't care about lengths 😂 I watched a video once then when it was over I realized it was 45 minutes 🙄

It's so cute..... to see that little guy eat those small pieces of meat ....

@fernovo4303

3 жыл бұрын

AYO??

You got me with that table of contents man. Subbed.

Awesome video very informative 👍

20:53 the kid was saying it’s thick, not fat.

@dereksummers8598

3 жыл бұрын

Yeah that hot and fast slice was a bit thicker than the low and slow. Maybe a conspiracy 🤷🏼‍♂️

@MrNoobcakez

3 жыл бұрын

The kid was pointing at the fat on the edge of his piece of brisket. I dunno what you're on about. the kids not an idiot, he knows the difference between "fatty" and a "thick" piece.

Is it just me or does his voice sound like Sean from hot ones?

@BBQandBottles

3 жыл бұрын

I can’t believe how many people have made this comment in our videos. I guess it’s true?

Respect sir. No skipping ads here. I watched the full video without skipping too! ☝️

Such a great video, serious about the comparison but just easy going as a person