The Brisket Cold Smoke Method ft. Bar-A-BBQ

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[jeffreyzuniga]

I met Cooper back in February and got the tips from him and his brother... Saw the video from eat more vegans. Been cold smoking on my 350gal offset for 5to8 hours on all my brisket and pork butt cooks. Results have been amazing, keep it rolling around 160-175... Then ramp up to 225 for 3hrs then to 275-300 til the briskets and butts finish up then into warmer til service. Good video Bar-a-bbq is awesome.

[brianportnoy]

Can you post a video of you reattempting this method in a backyard offset?

[TrickyGomez]

This!!! I do this method overnight on my camp chef at 180 degrees starting about 9pm with two smoke tubes and around 7am the next day it's in the stall and ready to finish and rest. I will definitely try this on my offset next time. Thank you so much, very cool sharing the technique.

[BehindTheFoodTV]

Hey Jeremy I’m really glad you made the trip down to see Cooper and learn more about this method. When you go back to try it at home, I think you should also consider shutting down that exhaust fan that pulled so much air through - you will get a much better result. Good luck with your redemption cook! Oh - and thanks for the shoutout!

[donscott]

As a restaurant cook, I discovered something similar. I would close the restaurant at 11 pm. Before I left, I would put water, garlic, salt & pepper, pork jowl and dried pinto beans into a 6” deep 1/2 pan, cover with foil, then put into the oven turning the oven to “warm”, one notch from “off”. My initial thought was to get a head start on the beans cooking. When I opened at 8 am, I was surprised *alarmed* to SMELL the beans when I first opened the front door of the restaurant. Running to the kitchen and checking, I was surprised to find perfectly cooked beans! I never varied the process and never had any results other than a perfectly cooked, PLUMP never broken, pot of beans😊

[bamaingaoutdoors]

I do a similar method for direct heat brisket but not with match light just tumble weed fire starters and charcoal and wood. The smoke flavor and bark building is really nice.

[Last_Chance.]

I love how chill this dude is. Same as me.

[Hankxiong]

Cold smoking a brisket is absolutely amazing! I commented about cold smoking a brisket a few years ago on one of your videos.

[JoshBabin]

Been to Bar-A a few times now. These folks make PHENOMENAL BBQ

[busyrand]

Much respect for circling back to this method...

[LoneBullBBQ]

For the people in the comments, I was the first to call out Jeremy on his original cold smoke brisket video, you can find the video on my channel. I'm glad to see him finally go straight to the source. I've recreated this on my 100 gallon M&M Texas Smoke King and it works well but there are modifications to make to what you see Cooper do on a 1000 gallon.

[blackshirt]

“By nature I’m a lazy man…..”- this guy is the real life The Dude- he’s truly a man of our times! This man abides

[DouglasDeezy]

Jeremy still making interesting videos all these years later—keep it up, dude!

[godsboymanny]

Thank you so much for this video, I've been trying to get this method down!!!

[meatsmalts]

I’ve done this on my backyard pit once after cooper showed me. It was my best brisket. Not sure if it was beginners luck but it will be my go to method going forward

[BryanStoakley]

I am so stoked to try this....woohoo, danke from Korea!

[kilo]

Good looking mesquite logs on top of the fire box. 😊

[BenEaddy]

Welcome to Texas! Be sure to go to Corkscrew BBQ just south of Bar-A

[thenicknicol]

Cooper is Luke Combs from the waist up and running in the NFL combine from the waist down

[BlackAlmondBBQ]

Thank you for documenting this technique I've been wondering about the actual step by step details of the process since that other video released. 💪🏽🙏🏽