Good to know a world champ can overcook a brisket like I do.

@whitewolf2727

10 ай бұрын

It was undercooked because it wasn’t as tender as it should’ve been

@Fazman81

10 ай бұрын

Over cooked briskets fall apart trust me I’ve messed up at least 20-30 before I got my method down.

@KrazyKajun602

6 ай бұрын

can't keep us hanging, what is your method to make sure you don't overcook?@@Fazman81

@mannyr8795

4 ай бұрын

So then what is this??? Looks dry as shit!

That brisket needs a drink brother

@papajsbbq4520

11 ай бұрын

A world class brisket shouldn’t need a chaser to get it down. Seems like I’ve seen choice grade briskets that looked juicier.

I’ve learned a lot of things from this channel acting is now one of them 😂

@tipsy_rhino

10 ай бұрын

Savage! 😂

@qb6570

10 ай бұрын

😂😂

So we're all just pretending it doesn't look dry?!

@CCeazer

10 ай бұрын

right😂

@jacksonpolicani2491

10 ай бұрын

Sliced thin to hide that it doesn’t pass pull test

@MrSubie10

10 ай бұрын

He selling out

@hulcx1779

10 ай бұрын

Looks can be deceiving we can’t taste it so imma just take their word for it

@Fmw08-sj3of

10 ай бұрын

I was watching this on youtube tv and just came here again on the phone just to see the comments, obviously sometimes the cook doesn’t end up in the right way, its just surprising they didn’t just admit that it went wrong in the first place.

Jeremy, i understand that he's your guest but that brisket aint foolin nobody. It looks dry and burnt. For a few years now, you have been teaching us how a good brisket looks and cuts.

@georgem4033

10 ай бұрын

That thing looked like one of those FB posts that the guy says it's his first brisket and asking the group how it looks and just gets roasted 😂

@tafeej

10 ай бұрын

​@@georgem4033🤣🤣🤣🤣

That thing came out looking like a well done steak 😂😂😂

@Steven-pu8ws

10 ай бұрын

😂😂😂

When Emma answered "brisket" and refused the sauce, I knew for absolutely sure she is Jeremy's daughter 😂

Great video. It proved that no matter how experienced you are, you can overcook a brisket. So dont feel bad backyard peeps

You can tell Jeremy wasn’t that impressed with it. You can also tell when the flat was sliced it wasn’t done. Also the “slice it thinner” was a dead giveaway

@jdubb0113

11 ай бұрын

🎯😂😂😂

@jamesp2670

7 ай бұрын

Seriously. We’ve seen Jeremy slice pretty thick cuts off the flats of his brisket and they’re super tender and juicy. I blame the pellet smoker. They just don’t compete with a good offset.

@mannyr8795

4 ай бұрын

You can tell Jeremy doesn’t have much of a spine and just kiss that ol bbq champs a$$ all through the video. Shame

The reality is, the videos on pellet smokers are the most applicable to the most of us..So keep those coming as well.

@tedjames2534

11 ай бұрын

most of you shit lickers who can't use a big offset.

@Mk18mitch

11 ай бұрын

I had the same thought. I would love an offset, but I don't have the time for it.

@medullaX

11 ай бұрын

I’m just here to say I’m not part of the pellet smoker circle…idc who says what, you can’t replicate the real thing with pellet smokers. That’s just my strong strong opinion though and I haven’t been convinced otherwise.

@OleScratch1

11 ай бұрын

@@medullaX pellet smokers have their place, but I'm 100% with you.

@wantapgt

11 ай бұрын

@@medullaXI forget who did a very in depth video on why pellet smokers don’t really give any smoke flavor… basically the pellets burn too hot and clean to release the volatile compounds that end up flavoring the meat. Only way to get real flavor is by smoldering hardwood. I used a pellet smoker for a couple years to get my feet wet and then dumped it for a smoky mountain 24”.

this does not look as good as the few hundred you have made before, this is just how it looks for me, a bit dry

So amazing that your little one is such a connoisseur!

I am fixing to get some flack but....................the flat looks super dry. Eddie cleaned it up by cutting the slices thinner. He also stated it wasn't pulling right. Not Texas style and on a stick burner but to each your own.

Looks drier than a popcorn fart!

@oscargideon5737

11 ай бұрын

😂

@carsgunsandguitars

11 ай бұрын

😂

@mikeb1596

10 ай бұрын

Lol dude I'm stealing that

I’m sure most of us here have made a much better brisket 😅 With all the tips and tricks on how to make a good brisket, the biggest difference I’ve ever noticed was going from a choice to a prime brisket.

@mbdeuceduece4451

7 ай бұрын

I usually cook choice because of price but I'm going to go with prime next time for more marbling

@teddyvarin5534

7 ай бұрын

100% HUGE dif between choice and prime. Worth the $ for prime.

Once again, great video from you guys!

When it's tough and dry slice it thinner and cover it with sauce. Edit: I'm not sure separating the flat completely from the point was the way to go.

@koshycheriyan9979

11 ай бұрын

Yeah I'm positive him separating the flat from the point caused it to dry out faster. And him putting the trimmings above didn't do anything could of just done a foil boat with tallow.

@andrewpope204

11 ай бұрын

Eddy is showing you a different way of cooking brisket. This is a competition style meaning you separate the point from the flat. Things often look different on camera. Notice he didn't drag it through tallow to make it glisten like a lot of other people do.

@BigChuck525

11 ай бұрын

@@andrewpope204 Eddie is showing one way to do competition brisket. Another way is to cut out most of the fat between the point and flat but leaving them connected. You do have a point about people dragging them through tallow. I do believe Eddie has cooked much better briskets though. And as far as how things look on camera I'm sure Jeremy used his normal equipment.

@JM-fc9gm

10 ай бұрын

It wasn’t. It was a really weird strategy.

5:18 - glad you mentioned the BBQ pan/wok. I've had a similar model for a few years now and it's a game changer for getting superb veg cooked on the BBQ.

Thanks for doing this, because your videos made me want to BBQ and Pellet cookers are my entry point

@BigChuck525

11 ай бұрын

I was like you two years ago and have done well in a few small town bbq comps with my pellet grill. I recommend following Jeremy's own brisket trim, recipe and techniques except maybe starting out at a lower temp for the first 3 to 4 hours to get more smoke flavor when using a pellet grill.

I have a Cookshack SM045 and it makes the best BBQ I ever made. I had a earlier model that I bought in 2005. Just set it and forget it. I used to like to play with fire all day but I like putting a Brisket Or a Butt on before I go to bed and wake up and its almost done..

So, I did a brisket on my offset for smoke and color for about 3hrs. Then, I finished it off in my pellet grill, and it was great. It was 105 outside, and I didn't want to heat the house with the oven. The best of both worlds!

@reelsk376

11 ай бұрын

I do this all the time.

loved the video - picked up a couple good tips from Eddy!

Love to see this guy on your channel.

Shows that sometimes even the best most experienced don’t have great results. I’m not alone!

Those slices looked really dry.

@BarHRanch

11 ай бұрын

I came here to say this

@lucianobreginski2533

11 ай бұрын

Me too

@kylefitzherbert9381

11 ай бұрын

Ya i thought so too. Pretty sure jeremy was being overly nice about his real thoughts.

@OscarOlar

11 ай бұрын

Yeah, the moment they started slicing it was a no go to me, but definitely learned something from this guy.

@GaryLancaster083

11 ай бұрын

​@@OscarOlaryeah, to not use a pellet cooker for quality BBQ

Love these fast eddy collabs!

I love that Jeremy is refusing to say smoker when referring to pellets

@MadScientistBBQ

11 ай бұрын

Can’t help it. I’m biased in favor of stick burners but I try to give pellet coolers a fair shake

@BendySendy

11 ай бұрын

@@MadScientistBBQ this is the way

@Cheeseybacun

11 ай бұрын

They aren't smokers, they're just easy bake ovens.

@craigluhr7243

11 ай бұрын

@@MadScientistBBQ A direct heat or vertical smoker is better than any pellet grill.

@craigjohnchronicles2504

10 ай бұрын

@@Cheeseybacun - yawn....

Jeremy I know you feeling like a world champ right now after having this guys dry and sad brisket! 😂

My client that I'm doing a bath remodel for bought a new Traeger cooker and gave me his old one, in great shape (one of the original models) so it's really great that you are doing pellet cooker lessons right now. I can't wait to get smokin'!

@18rollinhard

9 ай бұрын

Throw it out and get a offset

@L.Scott_Music

9 ай бұрын

@@18rollinhard Oh hell no. Especially since I live in the city and the wonderful economy is lubelessly screwing me over.

Looked dry as hell

@dameat9932

11 ай бұрын

Agreed

One thing for sure. You can make great brisket some of the time, but not all of the time. No guarantees. This one looked dry and tough, but it happens. Maybe shouldn't have gone out to lunch and left the machine on auto-pilot! But still, good ideas and lessons to take away from this.

Des Moines, IA resident here....good to hear a shoutout!

That brisket was second fiddle. Emma stole the show. I have an Emma myself and as a father, my Emma always steals the show too. Great vid!

Glad i watched this... Definitely sticking to my offset

I have a feeling the offset will be fired up for a few briskets super soon! That brisket looked super lean almost overdone and dry. Especially the flat. Let’s see that offset cook a traditional Jeremy brisket!

@MadScientistBBQ

11 ай бұрын

The offsets are definitely making a comeback

@BendySendy

11 ай бұрын

This is the way @@MadScientistBBQ

@CoolJay77

11 ай бұрын

Indeed the brisket was extremely lean. It had a tug, therefore not overdone but yet lean and dry. One has got to adjust the cooking method on a lean brisket. Obviously the man is a master pitmaster, yet s___ happens. There is a video of Aaron Franklin overcooking a brisket in a backyard smoker, it shred apart. It happens.

@62dobie

11 ай бұрын

​@@CoolJay77, well said. As a cook, you never know till you slice. Sh!+ happens.

@walter2670

11 ай бұрын

@@CoolJay77 100% happen but own it lol

We've been trimming and smoking our Briskets "split" into the two separate Muscles for years I do like the idea of using the Top Shelf to render the trimmed Fat onto the Roasts below Will have to try that on our next Brisket cook

@BigChuck525

11 ай бұрын

If I'm putting fat on top shelf I'm going to put a catch pan somewhere. It seems that the only thing it did for this cook was make a bigger mess in pit.

@dens6987

11 ай бұрын

I hear what you're saying My Pit does have a full length Drip Pan and a 6" Bucket , so it will control any extra Tallow that isn't absorbed by the Brisket(s) He said it works a lot like "Self Basting" the Brisket cooked on the Rotisserie Smoker Jeremy did a few Videos ago @@BigChuck525

This whole series has been super helpful. I’m a Weber Smokey Mountain guy but looking to add a pellet smoker. So thanks!

@dank9288639

11 ай бұрын

love the wsm I have the 14 and 18. I got rid of my 3 pellet grills when I got them. but now I'm in a different spot in life and need something that is super convenient again. gonna get another pellet grill should be here on Monday

In Georgia the best pellets are B & B actually even a local company. Championship blend is the go-to otherwise cherry or Oak depending on what I'm smoking

Great job

Can you share what's in the icing? I've been looking for a good brisket dip with ZERO luck. Thanks

Joe yims brisket video was top notch.

Competition and restaurant style briskets are different. The former is about a few perfect bites and the latter is about maximizing high quality yield. Obviously, this isn’t the kind of brisket a good bbq joint would serve but there’s a reason this guy wins competitions.

@justinr9753

25 күн бұрын

And the people judging needed to be trained how to like a bite of brisket

Yes Jeremy your brisket is very much different but better the way you do it. But shout out too him for his presentation.

Hopefully the pellets do give better smoke. They are called cookshack pellets. Can get them from his online store. Perhaps just a better could would have helped the lack of moisture

I know this is bringing up an old topic, but having just bought a Traeger and having a dad who has smoked meats for his entire life, it lead me to just learning about the different types of smokers. I was watching the video of a Traeger vs Weber vs Franklin Offset, and noticed the model traeger that was being used. Have you re-visited any of these comparisons that you’ve done with a Traeger that comes with the Super Smoke feature to see if that makes a difference when comparing a pellet grill to an offset smoker? Or even to make the comparison of a pellet grill with a super smoke mode vs one that does not have it? Finally, just wanted to say, love the channel and really appreciate the efforts you go through to remove any bias and give a fair “blind test” to all of your comparisons. You seem just as peculiar about your processes and the way you go about your meat as my dad as well, which I really appreciate (as odd as that sounds). Much love from Tennessee!

Enjoyable Video. My second hand Cook Shack smokette makes amazing brisket.

what size is that food warmer is it the 16X22X24?

Awesome. I also cringed cutting it but followed along for the ride. Picked up a couple trucks I will definitely try with the fat rendering on the top. Nice work gentlemen

I love the background music during the segment where he is rubbing the brisket. What song and who performs? Thanks.

Flat looks dry. Point Dry also not a fan of separating the muscles. I cook fat side down the whole cook on a camp chef post oak and mesquite 50 50 pellets at 225 degrees. Bucher paper wrap at 175 degrees then pull at 203 degrees always turns out great. Salt, Pepper and my own rub blend. Great vid guy's thanks.

@amyschaag6646

11 ай бұрын

I'm thinking I need to try fat side down on my pellet. Do you add tallow when you wrap?

@rayray5195

11 ай бұрын

Yes 1/4 cup of tallow@@amyschaag6646

Where can we get his pellets?

I get that the phone grills could come in handy for the long cooks for bbq and brisket. However I still prefer to use my stick burners.

What a cool guy! Knows his craft for sure 👍

How come that pellet grill doesn't give a smoke ring? Usually they do give a very nice one. I know it's not flavor but it does look good.

I have tried separating the muscles a few times. It does give you incredible burnt ends but the flat tends to dry out easily. Maybe if he sliced it down to 9” like he said it would have cooked more evenly. Great video though. Eddie is a legend.

@billbryant1288

10 ай бұрын

Even a legend will have a hard time living this one down.

He needs to join that competition and show them what a real brisket taste like. Asking to make it paper thin is a giveaway to make it bend is funny. Ive seen him make slices thick as Lizzo and make it bend. Hes just being nice and respectful.

What model vevor holding oven?? Or size I mean

Texas BBQ has taken over, (for good reason) everyone wants to see an offset brisket jiggle and dance on the cutting board, with a well rendered Carmel color fat cap, that pours juices out like Niagara Falls when cut down the middle, all while being drenched in tallow. I’m in this camp as well. So good. When you have to slice paper thin to pass a pull test, or use sauce, it’s dry and not cooked the way most any of us want brisket. Although I’m sure the flavor was good. This is not due to the fact Eddie doesn’t know how to make brisket, this is just the way of the competition world and how it’s done in that setting by most cooks. It’s a completely different style brisket. There have been many Pitmasters to turn in Texas style brisket, (including Aaron Franklin) at competitions and it just doesn’t do well, as it’s not what any of the KCBS judges are looking or trained for, so unfortunately this style will reign supreme in competitions. Nice job gentleman.

I didn't catch the brand of pellets or how to get them. Thanks.

Loved it

I never want to eat a competition brisket after seeing this.

Been watching Jeremy a long time love the content and the break down of whats happening molecularly to the meat at low and slow. But honestly this brisket just doesnt look impressive to me at all. The flat looks pretty dry even for a flat thats been seperated from the point, it just looks very very dry. Taste is king of couse but ive pulled far far nicer looking briskets off a weber kettle. Id really like to see you give a charcoal barrel smoker or something like that a try over these pellet smokers.

@jeremyyoder what was that pellet brand?

Whats the pellets being used? I couldnt tell from the video

Did the rub have sugar in it? Is that the source of some of the bark?

Question for Eddie…..my PG1000 does not have the third shelf or the WiFi controls or the extra smoke chimney outlet off the back. Are these new additions available to be retrofitted to the older style like mine? Great video by the way. I have taken your class three times at the Cookshack plant over the years.

@thomaswohllaib6458

11 ай бұрын

Same question here

@edmaurin3682

11 ай бұрын

WiFi control kit should be available in a few months. Other components won’t fit existing units.

@ronknight779

11 ай бұрын

Thanks

Guys, this is a great example of how difficult cooking large pieces of meats is sometimes, regardless of experience. But yeah. Im ordering pizza after that one.

All the info I need is in the taste reactions, lol

Water, my mouth is dry, water

Can we get the brand name of the pellets Eddy was using?

Where do we find the pellets ?

Now we want a collaboration with Steve Gow.

notice the lighting at 14:23, then keep watching it looks bright and sunny again. I bet they didn't get it done or something and came back to it the next day. i could be wrong thou.

I didn’t see what his pellets were called or where they could be purchased.

That looked dry. Stop being nice.

@franchise002000

11 ай бұрын

Yeah that looked like dog food. I'm used to seeing Jeremy's briskets just drenching the board and the way Jeremy was hacking away at that flat spoke volumes.

@Levius928

11 ай бұрын

He didn't use tallow like Jeremy usually does so its not as juicy as we're used to seeing. That said it still looks drier than most non tallowed brisket. Maybe seperating the point from the flat has something to do with it being dry?

@Paul-oh4fe

11 ай бұрын

Looked all around bad. Forget the flat, even the point looked dry. I'd be embarrassed serving this to guests. I knew it was going to be a disaster the second he separated the point and the flat.

@dameat9932

11 ай бұрын

​@@Paul-oh4feagreed

@jacobcorbin4325

10 ай бұрын

Separating the point from the flat is common in competition BBQ. Not saying he nailed this one though lol

Is there a link to the pellets?

What's the brand of the pellets?

Is that flavorizer opening alway open? Does a grate cover it?

@edmaurin3682

11 ай бұрын

You can run it either way. I like to put the flame tamer comer back on over it. I think it smokes more that way.

Carbon steel ftw! Anyway... Am I correct in noting you seem to have a slight aversion to the Weber Smokey Mountain? I"m sure you know there are champions who use modified Webers. It would be great if you could do a video like this one, but featuring a champion who uses Weber. Thanks!

@ledheavy26

10 ай бұрын

I think it's an aversion to everything that doesn't burn logs.

Thank you for doing this video. I was on the fence about getting a pellet smoker, after watching this, I am definitely sticking with my offset...

@peterm3159

10 ай бұрын

😂😂 Its not that bad, i run both and they are comparable, this video was a joke. I could do better with a microwave

@anthonystaggs6239

10 ай бұрын

I fee sorry for you if a youtube video is the the reason you stay away from pellet smokers lol

I don’t know.. the flat looked very dry! Still not convinced on the pellet smoker

@bobkantek7312

11 ай бұрын

They just messed it up, or used a crap cut. Pellet grill had nothing to do with it being dry. Guy had all these gimmicks and it didn't help much.

@johnnymann5679

11 ай бұрын

⁠@@bobkantek7312 It was a Creekstone, They’ve been very consistent when I’ve used them in the past, but you could be right..

I guess pellet grills have their place, but I will never own one. I've been smoking meats for over 50 years and have my methods down pat, but I still like to watch any cooking/bbq'ing video. I will never give up my 250 Moberg!

@johncrane1894

11 ай бұрын

I agree. I love watching BBQ videos and I’ve been smoking briskets for 32 years. I have a Traeger and a 8 ft offset Klose pit. First, my Traeger briskets look way more juicy, and tender than this brisket did…and second, my best Traeger brisket, which was really good, didn’t even come close to the offset brisket. I think this was a fun series with Fast Eddie, but in my opinion, Jeramy, you got this guy whipped all day long.

Not to be rude but this video solidifies my detest of pellet smokers. Love the videos

My thing about sauce is that, at least *southern* bbq, sauce was a necessary ingredients to help make low quality meats, often sourced from wild game, more palatable as well as helping them last longer. Texas, that used high quality cattle and pork, from the begining prides itself not needing sauce; but in the deep south (coastal carolina and georgia, deep georgia and florida, alabama) where people were eating armadillo, opossum, turtle, ot feral hog, sauce was seen as a critical ingredient.

@craigluhr7243

11 ай бұрын

As a Texan, I agree with you. I don't believe sauce is needed or should be used on beef. Some folks like it and I do as well occasionally. The Beef should stand alone and sauce should not be sweet for beef. My opinion is sauce is great for chicken and pork.

@BigChuck525

11 ай бұрын

I agree with both of you and I'm also not a fan of using sugars in beef rubs. I believe this man should stick with cooking pork.

@anthonystaggs6239

10 ай бұрын

This comment is covered in ignorance lol

@sweetroscoeful

10 ай бұрын

@@anthonystaggs6239 ok guy.

Oh my days. I don't think I want a pellet grill anymore.

@russellnentwich8745

11 ай бұрын

That’s like seeing someone shit the bed then blaming the bed. 😂

@dank9288639

11 ай бұрын

naa dude I've seen plenty of juicy af briskets off of pellet grills. this dude idk wth he was on about lol

that beef jerky is so moist! 😋

I think it's time for Erica to do another BBQ challenge 😅😅

What is his brand of pellets?

Pellet link please! 🙏

Well, if my brisket was that tight with that thickness, I would consider the session a failure...!

Is there a link to purchase these pellets?

@travisparker9906

11 ай бұрын

I also would like to know.

When Jeremy used his fingers to show the tiny cube that he said look juicy 😅 and that the fat rendered there hahaha he basically made it wet with his gloves. Still not sold on this process. The flat slices are too thin lol

came out looking like sawdust he tried to rub it in the juice lol

Oooof. Good enough for last place in the brisket competition

Can you include the pellets and rub Fast Eddie uses...

It's easy to dry out a brisket using a pellet smoker. They should add a water pan or something just for amatures like me. 😂

@justinr9753

25 күн бұрын

My pellet grill is like a dry ager, after a about 4-5 hours on the offset I prefer to finish on the Weber Smokey Mountain, with a temp controller I can go to sleep while it cooks, wake up to wrap then start checking it in the morning, my pellet grill is great for an outdoor oven but not for expensive meat

Respect to Fast Eddy! What an awesome OG!

Something to note here.. this guy cooked it the way competition cookers would cook it... He cooked it just for the one bite taste. As most competitive cookers would...

@kevinbongard6772

10 ай бұрын

I cook competition barbecue and I promise you juice runs out of it when it's sliced in competition that probably would get eights for taste and tenderness. Possibly even seven judges are wise to super thin slices to cover for an overcooked brisket

How do you master a pellet smoker asking for a friend? I thought you just turn a knob

Hey man you sounded like coming down with something, hope you are feeling better now

@dameat9932

11 ай бұрын

I noticed it as well