How to Smoke Brisket + Smoked Beef Tallow | Mad Scientist BBQ
In this video I show you how to make an incredibly juicy smoked brisket. I also show you how to smoke beef tallow which is a total brisket game changer.
More Mad Scientist BBQ:
Instagram: / madscientistbbq
Twitter: / madscientistbbq
Facebook: / madscientistbbq
WISIO: Get my personalized advice
Check out my Wisio page: www.wisio.com/JeremyYoder
Use the code BBQ10 for 10% off (code valid until July 13th, 2021)
Email donielle@madscientistbbq.com to get a quote for a consultation with Jeremy
WAGYU Beef Tallow: amzn.to/3bTLeH3
Order your leather apron here: madscientistbbq.com/products/...
Thermoworks affiliate links:
Thermapen IR: www.thermoworks.com/Thermapen...
Thermapen Mk4: www.thermoworks.com/Thermapen...
Smoke X: www.thermoworks.com/smokex?tw...
Infrared thermometer: www.thermoworks.com/IR-Pro-75...
Fire Management Videos:
• How to Manage the Fire...
• How to Manage Your Smo...
• The Ultimate Guide to ...
How to Slice Brisket Video:
• How to Slice Brisket
Some of my BBQ Essentials affiliate links:
FABRIC GLOVE LINERS: amzn.to/2vJ0t3s
Butcher Paper Cutter: amzn.to/2W1A2ya
Black Gloves: amzn.to/2FFsBr2
Glove Liner: amzn.to/2VXWNU0
Boning Knife: amzn.to/2W084ms
Shun Boning Knife: amzn.to/2FDs1Kd
Head Lamp: amzn.to/2FFhOgv
Slicing Knife: amzn.to/2VYTwDO
Spray Bottle: amzn.to/2FGmum7
Aluminum Foil: amzn.to/2FCibbo
Videography by J.D. Stewart jdstewartvideo.com/video
Motion Graphics/Animation provided by Kaitlyn Kirk Design
kkirk.me
Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more content like this for my channel.
Why doesn't the wind kick up and blow the butcher paper off the table like it would me? Excellent video. Thank you.
Lmao facts
I'd use something as a wind block. Even if it's a piece old plywood. Where there's a will there is a way.
Every time 🤣
Sometimes, I spritz the paper with the apple cider vinegar so it’s softer to work with, heavier and doesn’t blow around.
He’s secretly inside of a warehouse lol
That Alex Jones was top tier 😂
Was absolutely not expecting that. Got me good 😂
I hate to tell you this. But you need a disclaimer at the beginning of every video. Something that reads: “CAUTION: please watch with a full tummy!” 🤣😂
Great Alex Jones impression speaking about brisket! lol
As someone with a PhD in Chemistry, this video made me so happy. Fatty acid compositions, understanding boiling points and pH, protein denaturing... plus BBQ!!!
Thanks! My professors would be proud that I’m not doing a disservice to my chemistry degree 😉
@Data Fix bruh lol
I am a chemistry teacher and think I will have my students watch this video as an bonus point activity where they need to identify and explain the relationships between what Jeremy mentions and what we have learned in class!
As someone with a PhD in physics, and 35 years of BBQ experience smoking Texas Brisket, I can tell you 275 degrees is way to hot to run your pit. Lower in way done to 220 of even less and put 16 to 18 hours of smoke on it. It ill come out fork tender and have a nice Smokey bark on it. You ill also get a beautiful deep red smoke ring that is to die for.
@@randywhite6468 I feel every smoker is different. II usually shoot for min 235 with max of 250. I will smoke for 10 hrs then wrap for another 6 with a rest of 2 to 4. All of this depends on the time of year I bbq also as I battle my smoker in the cooler months along with the wind. When smoking I'm also usually smoking other things along with the brisket, turkey, chicken, butt, sausage/keilbasa. If doing fish then I shoot for the coolest temps I can comfortably get
For anyone interested in the boot camp: would you prefer a brisket-only experience, or a full weekend of cooking where we do brisket, pork butts, ribs and chicken?
ALL OF THE ABOVE BRO!!!
A good bbq master is well rounded. My vote is for the smorgus board!
Full would make the best use of time... similar to pro comp style... that would be awesome!
Brisket only and then apply what we've learned to other meats as well?
Everything! Wouldn’t care how long it took!
Happy Thanksgiving to you and your family Jeremy. Just completed my 3rd brisket ever following your guide and I gotta say it turned out fantastic thanks to you! Keep up those kick ass videos bud, thank you!
One of the most well presented and engaging "how to" videos i have seen on KZhead.
Ok now I'm a huge fan after seeing the Alex Jones impression. That alone is worth the sub
The globalist steak worshippers are trying to use chemicals to turn the brisket gay
I had to stop the video (don’t worry, I’m at a stop light while doing this) and comment just for that. Great! Subscribed.
Lol same
@@charlesfisher3983 lol spot on
@@charlesfisher3983😂😂🤣
First BBQ vid I’ve watched on KZhead that didn’t try to sell me a rub. 🙏 thank you
Right? Especially when it's just a basic rub. Anyone can make a stellar rub.
All the good channels just tell you to use salt and pepper
He’s selling the wagyu beef tallow and I would highly suggest purchasing yourself some. It’s amazing
Just tallow
@@mofamba I agree, the wagyu tallow is amazing and versatile.
Thank you for the detailed instructions. I followed them step by step and the result was amazing!
Thank you for this fantastic video!!! Made my first brisket on a WSM with the procedure from this video and the trimming video. I have lots to learn/improve on for next time - but off to a great start!
33 minutes...worth every minute.
Thank you for your service
2x speed.
Agreed
I didn't realize it was 33 min, I was having so much fun! It felt like 5 min.
@@Kylroyboi LOL...set it to .5 speed and he sounds like a slobbering drunk fix'n to throw up on the dam thing.
When my fam and friends say bro this is the best brisket you ever cooked, I’ll look up in the sky head nod and say under my breath thank you mad scientist.
Bro I just pulled the same exact thing for my aunts funeral just yesterday. Thank you so much for the content cause this actually saved my ass lol.
Thank you for taking the time to explain each of your steps. I found it extremely helpful.
Mate I want to thank you from the bottom of my heart for making these videos. I'm an Aussie, American BBQ I'd hard to find here. I just bought my first offset smoker and studied this video meticulously along with your fire tutorial and my very first brisket was a smash hit with my mates! I learned it takes lots of micro managing in QLD summer weather (hot and windy) and I just know I will absolutely perfect my second cook after hands on experience plus your expert teachings. Thanks!!!!!
I'm getting ready to do my first one too. I'm digging seeing another newbie using this video. Happy smokes!
That's awesome. Sounds like you are ready to go piss off some vegans. Do well
Hope it's been going well for ya!
Your brief explanations of the science behind some of the “whys” are really enjoyable. You could easily turn into the “Good Eats” of BBQ/smoking.
I appreciate it
except mr Good Eats has a culinary background and training..big difference and service real world people food for a living
For BBQ I come here, for everything else I go to Adam Ragusea. Both are phenomenal.
@@MadScientistBBQ have a link to those gloves?
B6 3by3 33e3h
I would be down to camp out for 16 hours and eat brisket. Learning fire management and feel would be super helpful.
Thanks!!
Same here. Count me in...where do I sign up? Plus, I have the exact same Old Country offset smoker from Academy Sports. Cheers, Jeremy! And thanks for all that you do! -Armando from Houston, TX
I'm down as well, count me in!
@@arueda32 I'm looking into an offset soon. Would your recommend that one?? So many options!
@@thearsenal5537 absolutely. Very legit. $1k
You answered SO MANY of my questions. I've been smokin' a long time, but this video has some incredible nuggets of knowledge.. some pointers that just tweak things enough to take food from great to incredible. Thank you!
I’ve had this video on repeat for months. Love it!!! Thank you for all the awesome tips!
I like that you went back to the Brazos for this one!
Agree. Even though there are parallels between a backyard smoker and the fatstack it's good to see the process done on something we're likely to actually have access to.
Damn 33 min vid gunna need some beers for this one
Haha hopefully it’s informative
I thought the same and now I’m like “more!!!”
I thought the same, great vid. 3beers later. 🙌
Such a great explainer, takes his time. Talks well, doesn't skip over parts that new people to BBQ might feel intimidated by. + He seems like a very very nice dude to grab a beer and a bite with! Subscribed obviously. Kind of happy I just now found your channel. Now I still have a lot of videos to explore. Keep it up man, this is awesome!
Awesome job on the smoke and video. Really enjoyed the attention to detail and sharing all the secrets. Definitely trying what you talked about the smoked chili!
This is the best brisket video I have seen on KZhead. Not only for the cooking process but the most in depth explanation of how to rest the brisket properly.
That’s a great Alex Jones.
Lol, that was so good, I was waiting for him to talk about gay frogs and foil helmets.
agreed!
Highly recommend "Knowledge Fight" podcast if you like people making fun of Alex Jones
even better in 2x
I always thought it was Jesse Ventura.
This was the best brisket video I watched. You are like a brisket scientist. Love the fast paced, informative, and super detailed guide!
Love your videos. Great info and gives me something to work on and get better when I smoke my brisket!
Your tips about when to wrap are awesome! As a novice, I always wrapped at 165 and there were definitely times I felt like it was way too early but I did it anyway out of fear lol. Your 5 recommendations are going to be huge for me going forward! Thanks!!
You know you should wrap when you're Bark is kind of set because you're not going to make any more once you wrap, but.... And this is important.... You don't want the outside of your brisket to be hard and crumbly. It's both temperature and air flow / convection which determine the outcome. The more airflow you have the more moisture you'll evaporate off your meat and the lower the meat temperature will be same time. When in doubt ...err to the low side.... I have overslept a few times and ended up with the outside of briskets too hard by the time I got them wrapped. 175 is the upper end. 160 is probably the lower. I start checking when I get over 160. And beware cooking it night time because it looks completely different under lights then it does in sunlight or inside. It can be a lump of charcoal and it will still look kind of brown under a flashlight.
I was sold before the Alex Jones impression, but damn, that was perfect
Secured my subscription.
He said Alex Jones 🤣🤣🤣
@@senorchavez9118 by7h6. B. The 4g5
Super high quality video with explanations that gave the absolute best understanding of brisket! Thank you for this video and will hopefully soon be taking this to the smoker!!
Great video! I've done a few brisket cooks but your tutorial would have helped me avoid my mistakes. Thanks!
27:45 lol his conspiracies are wild, spot on voice too
Yet he gets proven right 10 years later
@@TyrannicalReigner about....the frogs?
@@MarkWomack11 He was right about the frogs. Technically they weren’t gay, they had both genitals.
@@MarkWomack11 Yes.. about damn near everything. If there is anything you don't believe, because you don't fact check... Tag me with your questions. I have sourced .gov links backing 99.5% of everything he has ever claimed. Facts are out there. people don't like to believe Reality is stranger and more unfortunate than fiction most of the time. People love living under their safe rocks.
This was an absolutely amazing brisket. Thank you so much for sharing. I can’t wait to make my first one!
Thank you so much for all of this information. Also, I thoroughly enjoy the impressions of different people that you do
THANK YOU for making this video! I'm new to smoking brisket and this single video has helped me answer the questions I have and corrected the mistakes I've made.
I love the 5 tips on when to wrap! Keep the awesome and well tested techniques coming!
I've recently stumbled on the channel and have loved everything I've watched so far. Today I am trying my first brisket with the wagyu beef tallow and I can't wait to try the results. Thanks for passing on all the knowledge!
After watching this video, I finally made my best brisket ever! I was relying on temp too much! I followed your instructions to feel the fat rendering on top before wrapping and I think that's what really changed things. Thanks for the help!
These are the most informative, and helpful smoking tips I've seen. Keep up the amazing work man. That brisket looked heavenly.
What an amazing channel! I love, love, love how super thorough your explanations are. Never change that.
I have been waiting for an updated brisket video. So excited to watch this when I get home on the big screen 🙌
I'm going for it ... Really great teaching style ... Thank you so much. I shall follow your way..
Wow. Great education!!! Thank you so much for the patience and details. Loved it. I am inspired to try!!
I have been following/adapting your brisket recipes for the past couple of months, trying to make some tasty smoked beef on a Cobb oven here in the UK. I can only fit a small cut of beef, so it can be difficult to not dry it out ..but this really made the difference. My last attempt came out juicy and was so tender, I could feel the difference when I took it off to rest. Thanks!
Just when you think you've seen all the brisket videos, Jeremy drops a bomb. Very informative. Thanks for sharing a more in depth on the fat rendering and what to look for. I'm getting high praise already but this might be the missing link.
Hell that's not a Bomb, it's a Meteor.. Give the brother some props !!
wow
@@julianmendoza203 buy Bob bbbbbbbbno. Byte gy guys yyhyuuujojojojhj jujus bubohh
Yyy
@@julianmendoza203 y
this video is incredible, I've always been able to do amazing pork butt on the offset smoker, but my brisket while ok, has never blown me away, so I've steered clear from slow cooked beef for a while. Followed these instructions and had so much more success, thanks a bunch. Forever learning.
The most in-depth and explanatory grilling video I've seen to date. You give me the confidence to tackle this myself
Love your videos! I have the smoker going as we speak. 2 pork shoulders, 2 snake river farms briskets, 5 racks of pork ribs and a rack of dino ribs. Cooking with a mix of pecan and oak. I have made some of your smoked beef tallow and absolutely love it!! Its great on ribs as well as brisket! Keep up the fantastic work! Much love from AZ!!
This is my go to brisket video. I’ve followed this video twice now and both times my briskets have been amazing. Juicy and full of flavor. I love Jeremy’s videos. I also appreciate he’s the last teacher that still uses a stick burner. Everyone else switched to pellet GRILLS. I still love my stick burner and truly appreciate Jeremy staying true.
amazing bbq thanks for the explanation wonderful job
I love, love your videos!! You changed my perspective on sticking to the 165 wrap and cooking to 203 ways I've usually go by. I often noticed in the past that I did not like the color nor was it tender enough for me. Your explanation really helped me understand that cooking to 165 is more of a guideline than a law. Thank you so much!
I followed your instructions on my latest brisket cook and I was floored at how it turned out. It was the most tasty, tender and juicy brisket I cooked yet. Thanks a million this was a huge game changer for me.
I've subscribed to the wrong BBQ channel far too long. This process is amazing and presented very well, easy to follow, understand and replicate. Thanks for the hard work in putting this video together. I hope to achieve this level of culinary art one day.
This is ridiculously good!!! Love your work man! Appreciate your channel immensely; thank you so much!
That was a solid Alex impression 👏 🤣
Superb content Jeremy!! I watch a lot of channels. Nothing compares to your guides. Best brisket video ever. And I know brisket!!! I never have rested that long. Always 2-5 hours. But all is well. Just need to start using the tallow ideas!
Thanks David, really appreciate your support. The tallow isn’t a gimmick! It really helps
I tried this method on a brisket 3 weekends ago and it came out amazingly delicious. This past weekend I used the same method on a 2.5 lb. chuck roast, finished temp was 202 and it was tender and juicy and brought rave reviews from my wife. The smoked Wagyu made all the difference. Thanks for sharing.
I have watched this over and over and over again. Thank you Jeremy
This is my go to video every time I do a brisket. Your channel is a game changer!
Outstanding video. I tried this process incorporating the "smoked" Tallow and the result was amazing. Took my brisket game up a big notch. My family and neighbors thank you.
You just make everything make sense. Thanks for that. I don’t care what anyone says, you’re a great teacher. Much love from Warman SK, Canada.
Thank you Jeremy. Your channel has changed my life in so many brisket ways!!!
Great videos! You are helping me step up my brisket game! Thanks for the great content!
So I used the tallow the first time smoking a brisket after watching and holy cow…phenomenal. The second time I improved on it(believe it or not). I used the trimmings from the brisket to reduce/make my own tallow. After I had the tallow I sautéed garlic and parsley with some Lawry’s and cayenne. So…I used the garlic infused tallow all over as binder and during wrap. So much flavor!
Good idea.
Can I just say I’ve watched this video at least 10 times. So much wisdom in this video to distill. You inspired me to buy an offset (previously on a pellet smoker). And, the results have been great. You are a true master of your craft. Thank you, thank you, thank you! I can’t tell you how much I appreciate your channel. You have elevated my BBQ game to new levels.
Question, honest opinion, considerable difference in flavor/ smoke in offset compared to pellet?
@paint - nudge - i'd like to know this answer as well
@@philliplocey258 I can definitely notice a difference in the smoke flavor on an offset versus a pellet grill. I have also found that the bark you get on the offset is way better. I've never gotten anything close on a pellet smoker. When I have the time I will use the offset, but if I don't have time to be running out every 15 - 30 minutes during the cook I will use the pellet grill. Offsets are definitely much more labor intensive (but it's a labor of love haha).
My Traeger grill has a recipe for 15 hour brisket smoke that achieves rave reviews.
What brand off-set did you end up with?
I made my first brisket on my icon yesterday, and thanks to your videos it came out perfectly. I didn't tell anyone outside of my family so we don't have to share 😂 so I can only gush about it here. You helped me make my husband a happy man. Thank you!!
Best video yet. Very detailed and informative. Thanks
I've cooked a lot of Brisket (30 yrs) and tasted some from the best, this rates up there. The joy of knowing you've nailed it, winning.
Just smoked a brisket your way and it came out amazing, best video on KZhead period! Thank you so much!!!!!!!! 🍖 🥩 🐄 🥞
Did the smoked tallow on my WSM prime brisket (just a 11 pounder). The flavor after wrapping and rest was so much richer. Thanks for this and all your videos.
First time cooking a brisket and everyone asked how long have I been BBQ'n. Followed 90% of what you showed ( I'm lazy and didn't want to do the talo in the wrap) thanks for sharing your knowledge and allowing others to be able learn different ways of cooking.
Kudos on the channel Jeremy! It’s gotten so good over the years. It’s obvious you’ve worked really hard.
Wow thanks. I appreciate it and it means a lot
When he was squeezing it, it literally made my mouth water...
This video was great! I did my first brisket on my offset yesterday and it turned out great. Thanks!
Thanks jeremy, apologies for any mispellings. I have learned how to do BBQ on my offset smoker from you, my pork ribs are amazing since I've been listening and watching you, can't thank you enough for the wisdom you've imparted to me. Amazing!
I would love a step by step 16 hour walkthrough!
Dude, I watched your how to video from a couple years ago and you have seriously upped your game big time. It was really great a few years ago but now it’s really professional and I love it. Great job dude 🤙
it's the love of the cook, no doubt
Thanks for the info man love how your videos are very instructional I’m going to try this to have some tallow for cooking briskets! Keep it up man!
Great and useful video. On a slightly different topic, thank you for your fire management video! I did a long cook last night / today, and kept the temps where they needed to be.
Okay I followed most of the instructions from this video and cooked my first 2 brisket over the weekend. Zero left overs and everyone was impressed, i made a few mistakes but overall great brisket. One thing I learned is the longer the cook time the better the brisket comes out and the rest hour is very important.
I've watched this video three times, and I'm about to start my first brisket tonight. Thanks for the video
how did it turn out?
@@casethompson9504 it was a wagyu brisket from snake river farms, and it was the best brisket I've ever had.
@@Antoniobrady hell yeah dude cheers
This worked great! All of my previous attempts as brisket have failed. This brisket was for tender and delicious. Thanks!!
THE best, most informative, easiest to watch cooking video of any type that I have ever watched on YT. And I've watched PLENTY of them!
Every time i watch you, you turn me into Mr. Rogers becuse i want to be your neighbor. AWESOME VIDEO AS ALWAYS!!!!
You just aged yourself with that comment. And well I guess I just did the same with my reply! ;-)
Great Video! Would really appreciate one more in-depth about trimming. One of my biggest challenges is that every brisket looks different and it's hard to know what to trim and what to leave. Would be great to see something where you bought 2-3 different briskets at Costco and went in-depth about how to trim each of them!
I agree. I always buy costco briskets, and Aaron Franklin apparently removes the deckle and leaves an open cavern where the deckle once was, whereas Jeremy seems to leave the deckle in. I’m afraid that the hard deckle won’t render, so I’ve always removed it, leaving a dubious open cavern where the deckle once was. My briskets have never been quite the same quality as what you get at a TX style bbq, but i’be been able to bring the quality up by adding beef tallow when I wrap
@@tylerscarlett trim all hard fat off-- leave about a quarter inch on top cap.. trim any silver skin off cut edges to uniform thickness.. EVERY BRISKET is different but i just did a 40 dollar one turned out awesome
All of your content is practical and just great. i added a TBSP of beef paste to the tallow ahead of putting it in a pan on the smoker. It added a really nice, rich beef flavor to the bark.
Thanks much! I've not seen that Wagu tallow here in Canada, but even so there's so much great info here, this is greatly appreciated! I have a brisket in the deep freeze that needs cooking, and now it feels attainable.
You can order the tallo off of Amazon
Jeremy, you have the definitive brisket video on KZhead now. I smoke meat all the time too. Thank you for this. I’m a central Texas barbecue snob and you nailed it. Seriously. Great job.
TEXAS STYLE is what he did-- He nailed IT -
Would love to see you cook a brisket on a non offset smoker, something like a Weber Smokey Mountain?
come on man, that's just mean and wrong.
You are killing it man. I've been a hobby smoker for over 20 years. I always get new tips from you. And when you describe things that took me years to master I'm just nodding my head in agreement.
Thanks mate, from Australia and just starting to smoke meat and your videos have helped me so much, love it, keep up the great work.
Just in time for Memorial day weekend !
I’d like to see a video of you doing just a point and or just a flat. I’ve been doing just points since that’s all my butcher has had lately and also because it’s a lot nice for just me and one other person. Thanks!
Frustrating for me as well, all the markets around here sell half-briskets. (Closer to a third, in truth.) Even the Farmer's Market does this. Trying to figure out the relative times for a pre-trimmed point is maddening. (Yes, I know times are approximate. But still, you don't want to leave guests staring at food they think is ready.)
You guys should try being into BBQ, living in Sweden! It's not only hard to find a good smoker, it's also very difficult to find the right cuts of meat over here. Basically, the standard way to butcher is different here. Finding a full packer brisket is very hard..! And to top it off, meat is much more expensive... 😥
Probably the best and most comprehensive video on how to smoke a brisket. I enjoyed the entire 30 plus minutes. Well done sir. I just subscribed to your channel and look forward to watching more of your videos. Now I need to go eat something after watching this.
I was searching for info on smoking meats. I spent a couple of hours in this endeavor. Your video was the most detailed and informative. I learned so much! You outshine many. I trust you. You just make the most sense. Thank you.
This is by far the best brisket I've ever eaten! I have first hand tasted Jeremy's brisket and nothing else compares, even brisket from Austin TX,
Great instructional video. Love how you incorporated your earlier discovery of Wagyu tallow as a brisket additive. I like your advice of an 8-12 hour rest. Those 4 hours of leeway will help me plan the timing of my cooks better.
👍🏻
HIS EARLY DISCOVERY? he needs to be a man and tell the truth..HE DISCOVERED NOTHING...tallow is nothing new.
@@davo912 Did you even watch his first video's about using beef tallow? A real man is honest and up front from the beginning just like he was when he made his first video about using tallow. A real man can admit when he's wrong too.
@@thomas5495 Honest about what....he made himself out as the person that did this big discovery about the tallow..WHICH HE WASNT ....Texicana BBQ..
@@davo912 He never claimed to be the person to discover the use of tallow. All he stated was that he believed that it was what Franklin's was using to make there briskets so good. So he did an experiment to test it himself. Not real sure where you're getting this he claims he is the sole discover of the use of tallow from. Texicana BBQ did a video on tallow and how to make and use it just as Mad Scientist has done. Maybe you should go back and re watch some of the videos.
Just wanted to say that this was my third time smoking a brisket, but by far the best experience. The tips and advice in this video are top notch. Especially the tips on what to look for prior to wrapping, and how to approach the rest period. I was so happy with the results and helped make a family event perfect. Thank you so much @MadScientistBBQ