Smoking Brisket Video

well, I'll have to take some time to look this over.

There are so many brisket videos, I'm not sure which ones I agree with and which ones I don't. I know how to cook one... LOL

Pags, you said "some good information", what GOOD information did you get?

Quick notes:

Go for it, try it and you tell us what you think. There's no absolutes.... well, maybe there are

My three cents:

Get a wind sock for his mike and focus more on the meat than himself.

I don't get the scoring. He also needs to get a sharp knife to trim the fat. Oh, and don't trim the fat. Smoke will NOT penetrate the fat. If it did, you'd see a smoke ring where he cut the fat and not where the fat wasn't cut. If you score the fat, but put it fat down in the pan, you're NOT exposing the meat to ANY smoke. All that to get his 1/8" smoke ring.

I understand wanting to capture the drippings, but putting it in the pan defeats the concept (regardless of what he said) of the smoke penetrating from underneath, IN a pan?

I couldn't tell about the finished product, the images were so fuzzy, I don't see any SR.

Oh and he said add "towels or pillows or anything to fill up the cooler. Huh, pillows?

I give him credit for trying, but I won't support his methods, but you KNEW that didn't you PAGS.

Now you owe me the 10 min for watching that video.

I'd love to make videos to shut them up, but it's a process that's a little far down on my list.

Some of it is basic stuff confirming what we already know. He puts the brisket on a rack so smoke should get to all sides of the brisket. Agree video quality could be better.

I figured this would generate responses.

Luv to see a Smokin video.

Pags,I always appreciate the way you have sorted thru the "stuff" and found that KISS works well.

You don't deny trying some new things,just in case you learn at least one thing.That is good.

One thing guys like Smokin'have shared is"think about what a GOOD cook would do to their product,if they were smoking a half dozen cases-maybe 50 packers,and they always retain top quality".

Hmmm?,would they do 15 tricks to each one?A number of us have been fortunate to cook with top cooks,that do much more volume,and NEVER see this.

Also,I always wonder,what experienced tasters have sampled these products,and how they stack up to PROVEN results.

Todd is a fine cook and cooks volume.Be nice to see how many tricks he uses-outside the KISS.

Curious minds want to know.

Yep,

I got lost on all the things I did wrong...Fat cap up?... mustard???...dry brisket???...50% smoke time???...rub on fat side???...NO pan???...smoke 1 1/2 hours???

Maybe I better stay with Smokin's 101's...just a thought!

I'm not taking on this guy's techniques, just sharing. Only trying to make conversation. Certainly, not trying to step on anyone's toes.

Still may try the scoring to see what happens. If I had 50 briskets to do, I'd skip it. When, as I suspect, I can't tell the difference, I won't do it anymore and will report back so you guys can give me the "I told you so", which I would have so well deserved.

I get that same newsletter. I admire his enthusiasm but could do with a bit less self-promotion. I guess it's his newsletter so he can do as he pleases. If he gives some nuggets of good advice and gets people fired up about BBQ I can consider it the cost of admission.
I've only done a couple briskets but they turned out pretty great (according to family and the co-workers). This doesn't make me an expert, just shows I can read and follow directions from the CCC (Cookshack Collective Consciousness) and Obie Wan Oh Wan Smokin'.
There are a few things I've had questions about though.
I can imagine capturing the juice might be a good idea, IF as the newsletter states you can use it to improve dry brisket. I've considered using a pan but did not for the very reason stated by Smokin'. The bottom of anything sitting in a pan is not going to be exposed to smoke. Maybe it's possible to put the pan on the next lower rack? I was worried a pan of drippings sitting in a smokey environment for that long would take on too much smoke flavor. Any comments on that?
My taste for smokiness is probably down the middle of the road.
One other thing that always bothered me about my meat was the rub I use. Originally, I packed it densely on the raw meat, wrapped it all up in plastic wrap until I put it on the rack. I've over spiced meat before (especially rib racks) so I've been "sprinkling" more lately.
I'll be honest, raised with grilled steaks, hamburgers and such I've never had much of what would be considered genuine, bonafide BBQ. I know I'm happy with what I create in my CS 55 but without the outside dining experience I just don't know how much rub to put on the meat. This makes me a bit hesitant to feed anyone who has enjoyed good BBQ in the past. I suppose I should go out and get more friends but for some reason they all want to come over to my place to eat. Maybe I'm looking for a solution that has no problem.
The one that gets me the most is the mustard slather. I've seen this done in Youtube videos and it's mentioned in a lot of places. I'm thinking this should probably be confined to smoking environments that are dry. I haven't had much trouble with dryness in my CS so I'm not even going there.
_Grub

Yea. I had the same feeling about the self promotion, and his pitching his rubs and sauces. That's why I dropped his site from my bookmarks, but still get the newsletter just to see what's cooking.

Pags, I think you would probably benefit more from reading this forum and if you have to do extra reading. Check out what Todd G. is spending his time reading.

Don't know if it will help any, but at least it would keep ones attention a little longer.(LOL)

quote:

Originally posted by Grubmeister:
... This doesn't make me an expert, just shows I can read and follow directions from the CCC (Cookshack Collective Consciousness) and Obie Wan Oh Wan Smokin'.
_Grub

Grub, great write up, especially the Obie Wan reference, I'm old time Star Wars and he's the MAN.

Don't sell yourself short, good info you provided.

You're spot on with the juice comment. It won't help a dry brisket UNTIL you pour it on after (and then the brisket is still dry, but it's got juice poured over it.

If you want the juice, put a small pan underneat, but don't restrict the airflow.

There are several "urban legends of BBQ" maybe I need to start a website.

1. Mustard Slather
2. Soaking wood chips.

Maybe I'll start a new thread.

Guys,

If you don't want to mention the newletter, PM me the info or email me a copy, not sure who he is.

I understand his rack concept, but look at the video. the space along the sides is maybe 1/2" and not much smoke will get in there. Oh, and I don't like my brisket to finish in the shape of that rack.

However, I don't want to knock the guy, he's trying, (just like the recent video I saw about a 100 year old recipe for the world's best ribs -- yeah, boiled) but they're doing what they believe it.

I don't fault them, just the people who believe everything they heat/read.... oh wait, unless it comes from Obie Wan Smokin'

Smokin. I'll email you the newsletter. It's about smoking a brisket and is too long to post.

As far as the video, I posted it cause I just like talking barbecue, good or bad. The video does accomplish one good thing. Ever hear the expression, "a picture is worth a thousand words"?

Some people are apprehensive about doing a brisket. I know I was, and it was 3 months before I tried my first one after smoking most everything on the "what have you smoked in your smoker" list (that wasn't wild game). Wanted to learn my smoker and general smoking techniques before attempting that big bad boy. I've heard others mention similar concerns on some posts.

You read the instructions, no matter how well it's done (i.e. Brisket 101), and the task seems a little imposing. But you look at this guy's video, and you think, "Well. That seems easy enough." You might even think, "Well. Hell. If this bloke can do it, so can I."

Again. Not endorsing the techniques, just showing it's easier than some may think. The video has no value other than a talking piece to you fine, experienced cooks, but it may just remove some of the mystery for our newer folks. We can refine the techniques in conversation.

Cal. This forum doesn't provide enough reading to satisfy my thirst for barbecue stuff. It goes a long way, but not all the way. Just like others, I buy books and surf the net. And once in a while, I get silly enough to post something I've seen elsewhere just to talk about it. I guess I just love getting beat up by Smokin and Tom.

You know the old line about a coach,or instructor" if they didn't think you were good enough to be worth the effort,they wouldn't bother with the encouragement".

Keep up the learning process.

OB101 Smokin' - The Urban legends (ULs) thread is a great idea and possibly very entertaining. I imagine many of the ULs were originally intended for use in specific circumstances. From the layperson perspective it would be great to know when and when not to use them.

Pags - Like you, I was initially intimidated, thinking brisket was near impossible to smoke correctly. Descriptions I'd read made it sound like the holy grail of smoked meat, difficult beyond belief to perfect. With what little I've done, I've come to the conclusion the meat quality is the primary concern. I imagine electric smokers such as the CS have an advantage over stick burners with a more consistent temperature and humid environment. For those putting it off, I'd say give it a try. With good quality meat, it is worth the effort. The flavor is great and it's a nice change from pork, which is what I smoke most of the time.
The only concern might be fitting it in the smoker. I was determined to do a full brisket, which did not fit in my CS 55. As suggested I folded under the tip of the flat until it barely fit in the smoker. As it cooks, it pulls away from the walls. It's a little more difficult to work with but not much. I didn't notice any adverse flavor from folding over. Just make sure to check for left or right handed brisket. That will determine if the meat has to be placed in the smoker facing north or south.
Use a temperature probe to eliminate having to open the door and it should turn out moist and perfect.
Don't let the drawn out descriptions of the fat layer and separation of the point and flat deter you either. It's a piece of meat, not art. You'll do fine with it although you will have to figure it out as you go. Just read all the info ahead of time so it makes sense when you do it. If the goal is competition smoking, a person should probably do a few ahead of time so they know what they're doing.
-Grub

It is always a pleasure to see a common sense oriented post,and someone that advocates/encourages COOKING something.

Most of us had a start somewhere ,where we wanted to do each thing perfectly.

Yes,a hotdog,or a chicken thigh,only cost $0.50-so we can't waste much.

Yes ,a packer could cost as much as $30,so it MUST be as perfect as the holiday dinner for our boss and the extended family. We have the rest of our life to serve that what suits us.

Reading some COOKSHACK specific posts ,while we awaited ,with great expectations, the arrival of our new Cookshack is always time well spent.

The Smokin' 101's tell us how to set up the cooker,how to identify some meat,how to season product,and best wishes to START COOKING.

The difficult part in the forum is to encourage folks to COOK something,take good notes,and adjust it IF it doesn't suit us-not to cross all 1,000 bridges that could arise in life-without ever trying to cook something.-Besides,what are the credentials of all the EXPERT TRICK GIVERS?

As Grub says,it ain't brain surgery,using a cooker that was designed a half century ago to cook briskets.

Now ,if we decide to take all umpteem kazillion wild approaches,before we ever COOK anything,we better have a huge bottle of Tums.

The folks that are successful,and most are,figure out the KISS approach.

Buy meat,put meat-somehow-in cooker,stick a cheap/simple,calibrated therm,sometime into meat.Close door,don't mess with meat,forget ALL the tricks[your product might be perfect]take meat out and eat it.If you are not happy,post your very good notes,and someone will help you adjust technique.

Think about those guys that cook 100 packers,slabs,shoulders,etc every weekend,and the product is like we want ours to be.

Do we really think they do 100's of tricks?

Just a couple of thoughts.