I've been following you for the past five months and I can't express how much you've taught and inspired me. The entertainment value is a bonus. Thank you.

Rested my last couple of Briskets in the oven at 170 for around 8 hours and they turn out perfect. Smoke overnight, wrap in the AM & finish out around noon. Toss in the oven until it's time to eat and they come out juicy and perfect!

@boyzntheshed2114

2 жыл бұрын

Meal Prep Brisket collab with Chuds in the works?

@mrbocanegraw

2 жыл бұрын

Remington is the man to do it for you, LESSSSSSS DOOOOOO ITTTT!!!!!

@CampJ95

2 жыл бұрын

Dude I’ve been watching you since 2017! Stoked to see that we both like to barbecue I’d love to see a video of you smoking a brisket!

@bruhzooka

2 жыл бұрын

I don't wrap or boat. I pull it from the pit, let it sit out until it reaches 145 then slice. Perfect every time. KBQ FTW.

@ToddStewart69

2 жыл бұрын

Anabar brisket flavour next I reckon!

I’m a huge fan of the extended overnight rest. I hate getting up at 4am to make dinner

This dude is really the only person I have found that ACTUALLY talks about the restaurant industry holding briskets for 12 hours and it has CHANGED MY BRISKET GAME. As far as I am concerned it is the SINGLE most important step. I bet I could take an untrimmed brisket, season and cook and rest like this and it will turn out better than anything I can find locally.

@itr0863

2 жыл бұрын

yup, i have the same sentiment. all i changed was following his over night rest in the oven and my briskets tasted way better. i just loved his approach to all of this. honestly he makes it easy for others to get out there and try.

@nah3186

2 жыл бұрын

Absolutely agree 100% following his tip of resting overnight in the oven took our briskets from good to amazing. We've learned and laughed a lot thanks to Brad.

@beerman9807

2 жыл бұрын

Well some of us don’t like that fat over power the smoke Flava

Great stuff, Brad - your videos are just fun to watch, and they come with great info, techniques, and recipes to boot…thoroughly enjoy the content, both here and on Patreon. Keep ‘em coming!

As always, practical and expert advice. This is easily one of my favorite channels!! Keep it up brotha!

This is one of the best brisket cook videos on KZread. Amazing job! Haven’t rested my briskets in a yeti overnight. Usually I do 3-5 hours. Gonna have to try this! Love the content! 🤙🏻

The consistency of the beard and brisket trim is unmatched!

Thank you for all the education in’s and out’s of the cook of a brisket. They scare me more than anything cook. Your videos help me a lot thank you

Thanks Chud. This was great. My last brisket I wrapped it in paper and let it rest over night in my smoker at 170. In the morning I took it out and put it in a cooler for a few hours until it was time to eat. It came out so tender. For your next one I would like to see you make a meal in your smoker (meat, potatoes and vegetables).

Thanks for another great and informative video as always! Glad I found this particular one since this is what I'm planning on doing this weekend with a Sunday cook but not serving until Monday. Happy 4th!

Instead of heating up the cooler with hot water I use a brick I had on the pit and also put a heating pad in the bottom to keep it hot longer. Works great on pork butts as well as brisket

@ChudsBbq

2 жыл бұрын

ooo I like that idea

I’ve used this method a lot! I use the 65qt to hold multiple briskets, I put each on a wire rack and separate them with cans. Works really well!

Just finishing up my 4th ever brisket in the oven right now!! Got off work at 11 yesterday, started it at 2pm, pulled off my offset at 2am, and been resting in the oven at 170. Gonna have it ready to serve by 2pm for Easter!! Already planning for how I can do better next time. Happy Easter y’all!! 🤙🏽

I think Chud (Bradley Robinson) wins the world award for prettiest brisket trim.

I’ve held a whole brisket and two 8lb pork shoulders for 14 hours using this method and they were all still over 140 degrees, way over the ~130 degree safe temp range. I fill remaining space with towels that have been run on high in the dryer for a few min. All my briskets get held in my yeti for at least 4 hours but preferably 6-8 hours unless I need to hold for longer due to timing.

I did the foil boat method and let the brisket rest in the cooler for 3 hours after. It was the best brisket that I have smoked. Thanks for all of the tips!

This really helps give the Yeti cooler use all year round. Works really great keeping things cool, never considered using to keep things hot.

Thank you. What a great informative video. I just smoked one. Now, I'm resting it. Your video will help, I am sure.

That brisket got trimmed so pretty, it's art.

That was a fantastic video. Wow. Looked amazing.

Would like to see another version of this this 🤙 gonna try it today hope it goes well!

Great video as always. A lot of great info that I will use for my first brisket. Love the cooler always wanted one just hard to throw down the extra $$ for a top notch cooler when there are sooo many things that I need.

I’m going to try it this weekend

Great video Chud!

I just did this on Sunday. Worked great! 13.5 hours on the HastyBake off at 203* wrapped in a towel and in a cooler 5.5 hours. Pulled it at 140* and it was damn near perfect just needed a deeper smoke ring.

Noice video Bradley. Can’t get enough of these TX style cooks, especially brisket and beef ribs.

@ChudsBbq

2 жыл бұрын

Glad you like them!

@hookedonbarbecue

2 жыл бұрын

@@ChudsBbq I am about ready to cook up a brisket or beef rib on my Weber kettle. Will employ some of your techniques for sure.

@UrbanZ28

2 жыл бұрын

@@ChudsBbq love your videos and the brisket looks great as always. What would you recommend for a brisket cook on a UDS? Fat side up or down? Foil boat or paper wrap?

OUTSTANDING BARK FOR SURE

It's nice that you offered your chimney sweep some fresh brisket! 😁

Excellent video!

I smoked ~11 lbs of point Friday night, for a party on Saturday afternoon. 16 hour cook, 1.5 hour rest in the Pelican and it still turned out the best one I've done to date.

your bark is always insane, that chud boat is no joke! Also, I've never heard of the hot water in the cooler trick to heat it up first. Gonna try that next time I use a cooler to rest!

The best BBQ channel available! Learning so many techniques and the boys at the firehouse are loving how everything is coming out! Thank you, brother!

Rested the brisket I cooked yesterday in a cooler for several hours. Turned out well!

Great video! I wish we had HEB stores in TN!

Trim goals 👌

..."she looks like she needs some brisket in her life"... LOL. Great video. I am learning a lot thru with your videos. I will attempt my first brisket soon. Thank you Chud

This, I gotta try!

I’m moving to the States. I’m buying the house next to yours. We will cook brisket every weekend. Life will be good. 🇦🇺🙏🙏🙏

Great looking brisket. I have done both oven rest and cooler. Enjoyed both but believe the one that rest in oven at 150-160 turned out better

You could calibrate your oven to a lower temp, just started doing this and it’s great! When on 170, it’s actually now 140 degrees.

@MorbinTime420lol

2 жыл бұрын

How does one go about doing that?

@matthewparrish7594

2 жыл бұрын

Yeah how do you do that?

@kentrodriguez6756

2 жыл бұрын

On mine (Maytag), you hold the bake button until it starts blinking, then select down to the desired amount of degrees you want it lowered to. I used a probe to confirm the temp.

@itr0863

2 жыл бұрын

@@kentrodriguez6756 whoa! thanks for the tip. so since ive been doing 170 and now we can go lower, what is the best warming temp if its attainable? 140?

@kentrodriguez6756

2 жыл бұрын

@@itr0863 140-160

Always a good idea to pre-heat your mash tun.

B-Rad! You are my hero! I pray I could one day become half the BBQ Demi-god you are!

I only have a pellet grill but I believe this foil boat method will for sure help with a better bark

Keep Rocking that Smoker Bradley,, You 🪨 Bro 👍

Love it thank you!!

Best rub for brisket, keep thinking about trying something different but can't beat the black pepper and salt

Another homerun ...awesome video!👍

@ChudsBbq

2 жыл бұрын

Thank you! Cheers!

Best looking brisket on KZread

I don't know why, but I laugh every time you do the "snake in my boot bit" -- love it.

The long rest has let me make more consistent brisket. Oven is the best, cooler is great for brisket on the go. Thanks Bradley.

@MrNeutralizer

2 ай бұрын

How do you wrest it in the oven overnight? Would 170 rest dry them out?

Nice looking Brisket! Gunna have join you now I guess!

I've been using this method in my Yeti coolers for years. Especially on tailgating days. I'm glad to see a video made on it.

Just rested 2 7-8lb porkbutts and a16lb brisket in my 65q yeti for 12 hours.. Wow they both rocked.. In at 200 degrees at 11 pm, pulled out at 11am the next morning at 158 degrees.. Dam that Yeti holds in the heat! Of Course I pre heated it and stuffed old towels in there also.. Thank you for this video bud!

Hey Chud love your vid’s! When resting in the over how long have you left them in there for and have you ever had them start to dry out?

Could not agree more. I've eaten brisket that rested 2-4 hours in the cooler and they were great. Last weekend's 18-pounder rested almost 8 hours in the cooler...like butter, much better than any previous edition. Do it.

@matthewgaglione2584

6 ай бұрын

Needed this comment. Stressing today for a 5 hour rest in a cooler for thanksgiving dinner.

Hot water in the cooler to warm it up… best tip Ever! Thank you

🎶 All night long 🎶 was beautiful

Your brisket looks amazing. I would like to see you finish the cook off with some burnt ends. I need to try the cooler rest so I can get some sleep so I can enjoy the finished product.

12:20 🤣 What I tell myself before eating literally anything!

Awesome!

I’ve used the Yeti/orca to rest since I started smoking briskets….always works out well

I did that too. But i wrapped it in tin foil instead !!! Turned out yummy 😋😋😋

do you recommend doing this for smaller cuts of meat, like spare or babyback ribs?

Nice sea shells

Great experiment 🔥🔥🔥…also overkill

The best notification I will get today!

The snake in my boot part caught me off guard 😂😂

When I finally cook my first brisket, I will be using this method

When placing in the oven do you wrap in foil first? Even though my brisket is wrapped in paper i would be worried about it drying out!

I was cracking up when I heard how he said "Texas Style BRRRSKT"!

Can't wait to see the Sous Vide rest video

Love the videos Chud. I'm looking for some advice from either you or anyone on here. I want to serve a pulled pork butt on Saturday at 12 noon. Would you cook it over friday night and keep it in oven until serving time or would you cook it Friday day and try keep it warm until Saturday lunch?

My Favorite Food!

Is the kosher salt coarse, or finer grind? Thanks for the help!!

Awesome vid as always. Though where is the Hatch chili vids Bradley? It's the season man gotta see some hatch chili action for the summer grill seasons maybe.

THANKS

@S1L3NTG4M3R

2 жыл бұрын

I see 12 "snakes" trying to hide in boots!!! - - LOL

Love me some Chud!

Can you do a short series on tips and tricks for people with pellet grills who want to make the best classic central Texas bbq that the equipment is capable of? I know it will never be an offset, or a direct heat pit, but it’s what I got and I want to get most out of it. Love the channel I’ll definitely be hitting up Leroy and Lewis next time I’m in Austin

Have you tried warming bricks ? I have recently seen that as option for warming the cooler .

Them high notes baby!😂

Great tips I will definitely use them on my next cookout.

You do it right brother. New subscriber.

I don't have the money for Prime brisket or the John Deere of coolers, Yeti, but I have always rested my briskets in a cheap Coleman cooler with great results. Nice beach towel between the meat and the results have been great. Mind you, I haven't cooked more than 10 of them, but me and my guests have really enjoyed them.

@IceBergGeo

Жыл бұрын

Cost saving tip. Costco sells both packers and flats. The packers are the same price as the flats. Twice the meat, and a higher quality, for less cost, and you get the point meat to enjoy as well. (The fat cap is also removed with the flat, if I recall. Good for pastrami, I guess.)

Ever go from foil boat on the smoker to butcher paper rest in the oven (instead of the airtight cooler)? Does the bark soften the same?

Gday from Australia @chuds Bbq, just curious on average the amount of trim you have from a large brisket? Or if it depends on an individual brisket and whole fat cap?

You found Doug! He wasn't stuck on the roof of your Vegas hotel after all!

Awesome looking g as usual. Just curios, what is your favorite bottled sauce?

If you have a sous vide setup you can heat some water to 160 then put it in some two-liter bottles then put it in the bottom of the cooler to help it maintain temp longer.

I don't have a yeti but I do have a Walmart cheap one. And I will try it. Looks good 👍

@Bradley, what do you think if using a food dehydrator to rest in? i have a Meat brand dehydrator that can stay at operate safely in the 150 to 165 temp range on a timer. you said you want a dry environment but would this be to dry?

Thanks for video. Quick question: could you have put it in the oven at low temperature to make sure it didn't go below 140 degrees instead of the cooler?

I think the steam is a key. Keeping the moisture in.

Will my Colman cooler work also? Or not good enough? My oven only goes 170 lowest. I calibrated checked it.

Could I follow this procedure for a brisket on a weber kettle?

I was using an old igloo cooler, but I saw an electric smoker that goes real low. Picked one up new off Craigslist for cheap. I plan on using it as a cheap chambro since it goes from 65⁰ f to 275⁰ f😁👍

Great video. Can i rest the brisket for like 10-12h in the cooler or is it too long ? i do have a Yeti 45

Love seeing Cockburn climb out of the coal mine for a little lunch.

Been resting my brisket from coolers for years, super convenient

@bryansutphen1884

Жыл бұрын

Years? That seems excessive. Probably shouldn't go longer than 24 hours

Ummm looks delicious 😋 🥩