Immediately scoured the interwebs for a heavy-duty rotisserie for my smoker lol

@jinxxx696

11 ай бұрын

MAN LISTEN!!!! Harbor freight has 1 for under $200. Get 2 bicycle gears and call it George.

@toranas1500

11 ай бұрын

Hahaha same!

@evansobx

11 ай бұрын

Me too!

@rizdalegend

11 ай бұрын

Find anything?

@utilityart

11 ай бұрын

Harvest the drive from that treadmill that no one is using lol

Cranking up the heat at the end essentially uses the rendered fat to 'deep fry' the brisket and crisp up the bark for the last portion of the cook. Could possibly be that 'different' flavour you're noticing too.

@TheRealPapaBearChris

11 ай бұрын

I too think that the extra flavor was the extra fat/tallow on the outside.

It was pretty cool seeing two pros truly shocked at the results. I can't wait to see how far this goes!

@jirikurto3859

11 ай бұрын

It would been much better if they kissed at the end to show everyone how much they love each other.

@TheBBQHQ

11 ай бұрын

@@jirikurto3859 recreating the “lady and the tramp” scene was tough with brisket, so we scrapped it. We gave it a solid try though.

@dimsoneill

11 ай бұрын

I wondering you could do this on a small charcoal rotisserie, just have the brisket higher up and have the charcoal surrounding it rather than underneath it for more indirect heat? I did this with a Bolar blade roast and an chilli plum jam glaze. Turned out well. I'm going to try a brisket this weekend.

@ek.74.914

11 ай бұрын

@@dimsoneill if the charcoal magically surrounded it you would not need to rotisserie since this would be some other dimension where laws of gravity and physics no longer exist LOL

@beforeandafterphotos

11 ай бұрын

Onegrill makes one that says it can hold 50lb.

My first idea on using a rotisserie for a Brisket is to use a rotisserie basket rather than a rod.

the fact that they keep eating it through the end of the video really shows how good it is. I need a rotisserie now.

I make a rotisserie kit for Yoder YS640 and YS480. I have heard all the naysayers of how it serves no purpose in a pellet grill, which I have maintained the same as your conclusions of the juices staying in suspension as the meat is rotating. Any Yoder people can find my rotisserie video, which I did 10 years ago. This is for real, thanks for the video guys

Time for you to build a rotisserie you can operate in your offset. Shouldn't be too hard to do with something similar to power drill motors and a simple controller. Really interested in seeing where this new rabbit hole goes.

@MadScientistBBQ

11 ай бұрын

Yeah I need to sacrifice a brazos to make this happen

@InterTay

11 ай бұрын

Smoke trails channel did this recently

@alex83h

11 ай бұрын

Need to build it with a rotisserie basket so you don’t have a big hole in your brisket.

@robertdonstad7849

11 ай бұрын

This is why you have a teenager. Pay them 10 bucks an hour to hand crank

@jamielumm9583

11 ай бұрын

That’ll cost more than the meat! 😂

Always a good day when we get a video from the scientist!

@MadScientistBBQ

11 ай бұрын

Hope you enjoyed it!

This is hilarious! First, I want to thank you for all of the content you have shared with us. A truly fine learning experience. I have to go back several years when BBQ was being drip-fed to the masses as a way of making somewhat poor quality cuts of meat into some magical creation...low and slow...homemade secret rubs... hours tending the homemade 'pit"! Now we've been brought to the point of specialty bred/raised critters...wagyu cuts...prime or nothing...throwing shade on warehouse brands (enjoyed by enough people that they can barely keep up with the demand). Now, when a "Q" was set up for failure...it turned out better than some of the fancy gourmet cuts everyone is trying to turn out as BBQ. All it took was a motor that you could mix cement with fed over a $11,000 grill. Don't ya love it? Well, back to my single burner filing cabinet with a pellet tube conversion for smoke or wood chunks wrapped in foil. Happy BBQ everyone!

I smoked a 5 1/2 pound ribeye roast on my Weber kettle with a rotisserie assembly and the slow and sear container. It took about 3 hours then I removed it at 125 degrees. I wrapped it in foil and a large towel and then drove for 1 hour to my friend's house for Christmas dinner. The meat was amazing, but as you guys found out, the meat basted itself in its own fat. What an amazing meal. Everyone had seconds which to me is the ultimate compliment... After watching your video, I think I'll get a COSTCO brisket, but cut it in half length wise so it won't stress out the rotisserie motor and eliminate any "flop".

As a grandfather, I can see that the real taste test was at the end. It was kid approved!

@jinxxx696

11 ай бұрын

She said better than a hamburger!!!! Babies love fast food hamburgers. That Brisket had to be awesome for that reaction.

Always cool when it turns out better than expected 👍🏼 can’t wait to see where it goes from here.

I like how they can't stop eating it when they obviously didn't expect it to taste good at the beginning.

Your daughter is incredibly sweet I think her reaction is my favorite part of your video slamming the table and pointing what an amazing young lady you guys are obviously incredible parents

You keep pushing the envelope! You're always costing me money, but well worth it as my Q is aweome compared to two years ago. Thanks for doing these experments for us!

perfect timing…just got home from work to a new video, my day just got 10X better

@MadScientistBBQ

11 ай бұрын

Hope you enjoyed it!

This might be my favorite video now. You know it's a great result when your brain shuts down in a good way.

Jeremy: "I think I need one of these." Erica, somewhere: (Rolls her eyes)

What would be ideal is a brisket wire basket so you don’t have to use the spit and make holes in the brisket. I’ve seen smaller baskets for rotisserie but never one large enough for a brisket.

@giantpedro

11 ай бұрын

Totally agreed! I have a basket for my rotisserie (kind of looks like a cage) and mostly have done chicken legs on this and it's awesome.

@ay_yal5217

11 ай бұрын

With brisket a hole is probably preferred over compromised bark.

OH, The last takes were the VERY BEST!!! HEARTS to your daughter, children tell the absolute truth!

I've been doing this on my weber kettle with chuck roasts for a few years. It comes out incredibly good.

@giantpedro

11 ай бұрын

I need to try this! With snake method? SNS?

@rziegler2005

11 ай бұрын

@@giantpedro SNS, and onlyfire rotisserie ring kit.

@giantpedro

11 ай бұрын

@@rziegler2005 thanks, got the same rotisserie kit and I love it!

@BendySendy

11 ай бұрын

lol that's not really what they did if you watch the video

@rziegler2005

11 ай бұрын

@BendySendy I'm not sure what you're getting at? Just stating that I've done chuck roasts on a rotisserie and it comes out very good. So I'm not surprised by his results on brisket turning out well.

He looked mesmerized by the meat for a minute watching the rotisserie. 😁

I made a rotisserie brisket on my kettle over charcoal a couple months ago, and it turned out amazing!

@jeffschroeder6989

11 ай бұрын

Do you have the regular Weber rotisserie?

@edwardprokopchuk3264

11 ай бұрын

@@jeffschroeder6989 I have a Napoleon kettle with their rotisserie. But essentially, it’s a 22” Weber kettle.

You could try this same thing with a cage vs rod. It sounds like the rod didn't make the ends bad, but to avoid the giant hole for presentation purposes I wonder if a cage would produce the same results.

@Beeks2121

11 ай бұрын

It would also keep the meat from flopping around and wearing on the motor.

First brisket I ever grilled was on a rotis, 15 years ago, using my Weber Performer kettle - did it in a cage, and it came out really good. Was a huge pain maintaining the temp, so I'll stick to my BGE now 😊

Love that you were trying something completely different just to see.

I've done this with a DIY rotisserie, and slightly modified rotisserie fish rack. Results have been great with the assistance of a wireless thermo probe.

You failed to fail. Awesome stuff here guys. Keep up the good videos

I'm going to make this using my rotisserie over the weekend. Thanks for the video

KZread had unsubscribed me from your channel. And I just randomly googled “brisket rotisserie” on a whim and it shows a video you posted 2 weeks ago! I want to do a bone in point on the rotisserie so I’m glad you had positive results here

Imagine a creek stone prime brisket on an offset smoker with a heavy duty rotisserie with good seasoning and not having to push so hard through the stall AND a proper rest. The god of all briskets.

Interesting. My very first thought was the rods effect on the meat. Particularly the point. I use "stainless potato nails" and the conductive heat definitely creates a fluffier spud ... with less cook time. Looking forward to a deeper dive into this method Jeremy. I'm hoping to build my first (250 gal) smoker this fall. This could be an interesting mod.

I own one of these Twin Eagle pellet grills.. Is it expensive OH YEAH it is. I have owned Twin Eagles propane grill. I have had that for like 10 years. So the part of my reasoning to get the pellet grill they make is partially due to the fact their gas grill has weathered the elements and countless cooks. So with that said I have owned the Twin Eagle pellet grill a little over a year. I have taken an a nearly 20 pound prime rib and spun it on the rotisserie and it came out fantastic. but I can back up the fact the rotisserie on this pellet grill is no joke and can spin some serious weight.. I may have to try a small brisket like this now

@snedalift

11 ай бұрын

I also have the Twin Eagles Pellet grill and It is currently broken down(no Heat no Fan), had fan replaced, now hoping second service call will fix the problem. Nice to have a backup plan when they decide to break on the big cook day ! I

@robertkrueger3902

11 ай бұрын

@@snedalift Oh No! how was Twin Eagles customer service? have they stepped up? I am curious how you like the front load hopper? I like it for the aesthetics and the cool design, but a side hopper is much easier and they have greater capacity for an overnight cook. I had to babysit my first brisket . By the way my first brisket was an epic failure on my part.. I recently have really started to use the charcoal tray and enjoying coal fired food again.. I like the fact I am able to cook in so many ways. All I need is the Steelmade flattop to lay on my propane grill head , that will complete my ability to make smash burgers and such outside.. . I hope you get your pellet grill repaired soon..

Nice! I love cooking with my rotisserie on my old charbroil charcoal drum. Ribs,chicken and especially pork loin.

We’ll do it live!!! Lol. Great video! Love trying new things. Great idea. That cooker looks insane.

Hi guys, awesome vid. If you had no time limitations how long would you like to rest it for? Also what was the final temperature of the brisket when you removed it from BBQ? Tia

Nothing better than a prime prime rib on a rotisserie!! THE BEST!

I loved the gold foil experiment reference. This looks delicious.

I cooked a brisket ,duck quail, pork roast ,chicken, piglet, ham,turkey on my Santa Maria Rotisserie grill it always comes out amazing I usually just put Kosher Salt on it..

Great video, I can't wait to try it.

Juices from the brisket caramelised onto the bark combining with rendered fat. Flavor bomb! Usually the resting juices/drippings take seasoning with it, but here most of it comes out of the meat only to get baked back on.

Alright, lets see a brisket that you spritz with rendered tallow every 30 minutes Also, best line ever..... "I don't know if I've learned something or just way more confused now"

@nemo1342

11 ай бұрын

I enjoyed this line as well, from the perspective of knowing that this is how the best science gets started. Definitely hope the keep working on this.

When you learn something and you're confused about it, that means you've learned something important.

Really enjoyed this episode!

Wow...would've never tried this experiment! Thanks!

Solid experiment!! Can’t wait to try this ourselves 😮

The elephant in the room very well could be the Twin Eagles grill, its design, the strength of the rotisserie motor, and possibly some credit for the brand and flavor of pellets.

23:39 when your brain and your taste buds argue with your logic.

"This is soooo dumb" (With a mouthful of cow) Had me rolling! 🤣🤣🤣

Now we need to see how a Kamado Joe Joetisserie with heat deflectors will do... and maybe a Chudbox rotisserie!

Perfect ending to a great vid ! Cutest carnivore. Reminds me of the 1st time I introduced my (Then) 3 yo granddaughter to a Dino Rib.

I can’t wait for you to do a part two of this with a prime brisket… I’m interested to see what the outcome of that will be.

Well this was really interesting. Can't wait to see more exploration on rotisserie.

I've come to the conclusion that everything that's cooked on a rotisserie ends up tasting awesome - and with little effort too.

this is SUPER interesting. I have always wondered about the orientation of the brisket changing the flavor and cook results. This is fascinating. I wonder if you could do this in an offset with some type of rig to hold the brisket without skewering it.

@GensuiKage

10 ай бұрын

There are rotisserie baskets that you'd be able to use. The main thing is you'd have to have a grill with rotisserie motors that can stand up to it like the one used here, or maybe something you rig together on your own.

Well done - informative and fun

Your Ernest Rutherford comment is giving me flashbacks to high school chemistry and bringing to mind the phrase "plum pudding."

Beautiful! Did you think about rolling and tying the brisket?

We do it this way all the time I’m in Australia, sometimes when we take it off the rotisserie we put the brisket on a bbq plate over hot coals for 10-15 min just to get a bit of a smoke flavour to it.

I have to give this a go, always been a big fan of rotisserie for chicken/pork roasts

F’ it, WE’ll DO IT LIVE 😂 loved that reference

We need an attachment like a giant flat holder like they use for fish, that attaches to the skewer, so you don't have to run the skewer through the middle of the brisket.

man its amazing usually you get like 1/5 of a choice to get dry af from costco cuz they might be lean. And now this self basting and cooling outside you guys unlocked new skill and you can do ribs under the rotating brisket ifspace allows... 🤯

@MadScientistBBQ

11 ай бұрын

Haha well any discoveries were by accident on this one

Jeremy you should design a rotisserie rack that is meant for large cuts. It’s unique. It probably would have solved your buddy’s rotisserie salmon problem, too. Added bonus is no skewer hole!

@jmonty1228

11 ай бұрын

The brisket basket rotisserie 🤯 We need it

Honestly, nuff respect for this. You put me on to something bruh!

The magic of heat fire and imagination. Awesome video guys. First waygu tallow now this. Here we go. MAD SCIENTIST needs more respect to things he’s tryin to change the art of cooking

I think not only is the fat staying on the brisket, the "au jus" is also staying on there. I typically see some of that brown liquid at the bottom with the fat when I foil boat my briskets. So maybe the "ramen" smell is also basically concentrated beef broth that mixed into the bark? Also, your videos have taught me a lot so far in my first year of learning bbq. Keep up the good work!

Thank you for the video guys. I am going to try it on my kettle grill see if I can get good results.

@MadScientistBBQ

11 ай бұрын

Let me know how it works!

@TheBBQHQ

11 ай бұрын

It should. Just keep an eye on the motor. As I mentioned in the video I kept overheating them.

@jayytee8062

11 ай бұрын

@@TheBBQHQ Thats probably because the meat is unbalanced when it spins. Stressing the motor.

Great video guys!!

@TheBBQHQ

11 ай бұрын

Thanks! Glad to be a part of it!

Wow, love these kinds of results. You should compare rotisserie vs offset smoker with a prime piece next. Endgame would be figuring out a way to do rotisserie in an offset.

@MadScientistBBQ

11 ай бұрын

I’m trying to build one! I’m either dumber than I thought or it’s harder than I expected 😂 maybe both

@pyrotech7210

11 ай бұрын

Offset Rotisserie: The Final Smoker

@spider2544

11 ай бұрын

@@MadScientistBBQi thought you had an engineering background 😅

@jinxxx696

11 ай бұрын

I don't know gear ratio, but Harbour freight has a heavy duty motor for under $200

Awesome! I actually was able to do a 17lber (pre-trim) on my rotisserie on my Kamado Joe. I made modifications to my spit to handle the extra weight and to limit the flapping. It was a fun experiment, and one I’ve been wanting to do for some time again. This motivated my to do another one again haha

@davemauriello8088

11 ай бұрын

Straight over the flame, or indirect?

@samacc2536

10 ай бұрын

@@davemauriello8088 I banked the coals to the back so indirect

I hope you do this one again with higher quality ingredients and on a smoker. Thanks for all the tips, tricks, and education.

mad that it turned out better than expected😂❤😂❤😂

Looking forward to a few brisket rotisserie videos coming up

I wonder if there is a large rotisserie basket that could hold a brisket for this so you don't get the giant hole through it.

Do you think the way you ramped up the temps had anything to do with it? What it you went the full time at a set temp? Also the rest time. 12 to 18 hours at 150.

Do you think you would trim differently than a traditional smoke due to the self-basting and rendering using this method....like leave the fat cap a bit thicker? Just curious.

Been doing beef like this for decades. Good stuff,

You earned your channels namesake with this one. Great experiment and learning. Often the greatest discoverys in science werent some eureka moment but instead someone going “huh thats funny…thats not supposed to happen” I hope you guys test this further with less variables, and then refine a technique. If you can pull that off i think you should design a product that can make this accessable for the mass market maybe with a kickstarter

would LOVE to see yall do a Wagyu A5 brisket this way!

I have a rotisserie basket for my Weber and I've been tempted to do this on a half brisket one day. The self basting on this looks phenomenal and makes me want to try it myself. I was wondering if this method retained more seasoning because it isn't dripping off, and your reactions seem to indicate it does.

Jeremy, when you said "class", I'm guessing it was in Semi Valley? Have you thought about hosting one of your own? I'm in NC and trying my darnedest to get a good brisket result...I've learned a ton from your vids (thank you for the effort you put into them). Since I'm in NC, pork is king and I grew up on down east whole-hog, but my wife is from Lexington (NC), so now I cook butts 😀. I'm cooking on a pellet, which I know has some limitations, but my FatStack should be here in early December. Thanks again for all the info you are sharing!

Time to build a rotisserie for the smoker! Definitely won’t be $11k! Need to call my welder tomorrow! 😂

That is sick, it's both fun and cool. I don't have a pellet cooker I use a Weber smokey mountain but do have a Weber Summit S670 with a Rotisserie and am gonna give it a try on that.

Need to try one on my Weber kettle rotisserie now

So a brisket on rotisserie in an offset. Best of both worlds.

Super Dope Fellas!

How was the smoke level? Did the layer of rotating tallow affect the smoke infusion negatively, positively, or not at all?

Gotta set up an offset that has a whole row of rotisseries and open a shop with this as your patented cook method

Wondered if a brisket could be done this way. Always found with other meats that the temp should be around 275 when on a rotisserie. Thanks ❤for the video

@rpmautoreviews9249

10 ай бұрын

makes sense. meat is rotating, it would need a bit higher temp to get into the meat as the temp is more or less in areas.

Jeremy started the tallow wave, now he's done it again. With bbqhq of course.

Excellent Thank you!

@MadScientistBBQ

11 ай бұрын

Glad you liked it!

When yall do a prime or a better grade brisket yall should get Guga on there too, or Franklin. I want to see their reactions. I think Gugas would be priceless

Have a rotisserie for the kamado. Whilst I haven't done a brisket on it, there's very few meats that the rotisserie doesn't improve so i'm not surprised. Might give this a go myself

Im leaning towards a rotisserie basket. And just an affective counter balance. Ive had 15 lb turkeys on the rotisserie well balanced and absolutely no trouble with motor overheating. But have had a chicken unbalanced do the opposite.

This was so interesting!

I have the non- rotisserie version of the Twin Eagle for over a year now and I've loved the briskets that come out of it

@MadScientistBBQ

11 ай бұрын

Nice. It was my first time cooking on one

@TheBBQHQ

11 ай бұрын

They’re awesome machines. Pricey, but awesome.

@jakelogan1

11 ай бұрын

@@TheBBQHQ I agree!

Jeremy, try to make a brisket in the The Big Easy Oilless Turkey Fryer. Love to see your results.

looks great guys

Time to try this method and see for myself.