How to Smoke Brisket | Mad Scientist BBQ

#ad In this video, I'll take you through my whole process of smoking a brisket, including wrapping in Reynolds Kitchens® Butcher Paper. From start to finish, this is the playbook to achieve smoky, tender brisket every time. Smoking the brisket builds bark, renders fat, and adds flavor before wrapping in Reynolds Kitchens® Butcher Paper. With a convenient slide cutter, there is no easier way to use butcher paper for a true Texas-Style barbecue experience. The nature of butcher paper allows brisket to maintain more bark than other wrapping methods while maintaining a soft, supple exterior. Once cooked to tenderness, I allow the meat to rest to achieve the juiciness that makes barbecue special. Feel free to take notes, as the video is packed with the information I have learned after years of trying many different techniques. #ReynoldsPartner

Purchase your own Reynolds Kitchens® Butcher Paper with any of the links below!

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This video is sponsored by Reynolds Kitchens® Butcher Paper.

[jugglethis]

Proteins are, essentially, like a tightly wound coil, with water and juices held tightly in the matrix. When the proteins are heated, they denature, and start to unravel, allowing those juices to roam freely around inside the meat. When they begin to cool, during the rest, they begin to re-coil, and, since nature prefers equilibrium, the juices are drawn back into the matrix. If they cool too fast, they re-coil too fast, and the free juices dont have time to migrate back inside the matrix before it becomes too tight. That is the reason a long, slow cooling makes for a juicer product.

[jeffreybunke]

Time and temp instructions with time stamps.
7:43 200 for 4 hours
12:20 225 for 1.5-2.5 hours 13:51
15:27 250 for 2 hours 16:14
18:29 wrap at the 8 hour mark
23:55 rotate brisket and cook for 3 hours.

25:38 How to rest brisket

[LeviTimko]

Mad Scientist & Chudd's for best bbq channels 2022.

[jasonbengel]

Holy SMOKES, my ears have smoke coming out of them with how much info is loaded in this video. Thanks Mr. Mad Scientist!

[NJSlabaugh]

I need a Mad Scientist BBQ x Bearded Butchers collab in my life.

[itszachdude]

Lol the Alex Jones voice was out of nowhere I love it

[jonkirkwood]

Having growed up in Kentucky, I can attest to the comfort of quiet, hot, humid western Kentucky summer evening. And, to the excellence of Western Kentucky pork barbeque. Thanks for explaining the importance of resting the brisket. I really enjoy your presentations.

[wardad]

Jeremy, big fan of your videos, I have learned a ton from you. One thing I greatly respect about you is that you are willing to change based on results. I had been noticing that burning a clean fire early on caused me to bump my temp up to keep that blue smoke but did not yield strong smoke flavor so your instruction to burn a dirtier fire early on is helpful. Much respect and thanks for you videos!

[cliffkolthoff]

Great video. Followed this and my brisket was unbelievable. My guests devoured it and I received many compliments. Thanks for the great breakdown on the process.

[kennygrant]

I just followed your recommendations for this video. It was my first Brisket on my Old Country Brazos. I did a 15 pound prime from Costco. It took me 15 hours and it was worth every minute. It was so juicy and had so much flavor. Everyone that came over for the game and food was astonished how good this was. I owe it to you and your videos. Thank you so much for sharing your updated recommendations.

[matthewjames]

It’s kinda magical to see the firefly’s and think about smoked brisket. 🤤

[candlestick]

I had to watch this twice, once to get the broad strokes and again to get the specifics. If anyone wants the approximate cooking temperatures and times here's my short hand as I understood it without the trim or slice parts:
Render 3-4 scoops tallow in smoke starting (at 200) while smoking with medium dirty smoke.
At about 4 hour mark, increase to 225 when bark is developing. 1.5 hours until almost black.
Protect "outie" areas with a little foil.
1 hr (6.5 total) then 250 for bark finish.
1.5 hrs (8 hr mark) until black with Jell-O fat.
Wrap with tallow poured over top.
Smoke about 4 hours more with fat side up.
Done with point at 200, flat at 205 or when probe slides in like softened butter. Finish whatever temp you need, about 250.
Rest in cooler or low oven 145 cool slowly over 8-14 hours.
Hope that saves a couple of you some time.

[raidernation]

that Jones Impersonation caught me off guard and made me spit out my drink 😂😂😂😂😂

[boomergramps]

Thanks for your videos describing the process of smoking a brisket. Following your guidance and hints, I was able to produce a delicious brisket my first time. I received a Weber Smokey Mountain for Fathers Day. I tried to cook a brisket 10 years ago in a Brinkmann using mesquite. It was so awful my wife didn't let me say the word smoke until now. This brisket changed her mind. Thank you.

[JDM_MSK]

I just want to say this is absolute money for people getting in to brisket cooking. I have a decent amount of experience barbecuing, but brisket has always been my nemesis. I have been cooking a Wagyu brisket today and basically following this video step-by-step tweaking things to how to the cook is going. So far looks like a super dark meteorite at 10 hours, temperature about 180. Wrapping in the smoked tallow now and going to finish it off. I will give it a 12 hour rest and have it tomorrow for lunch. Thank you Jeremy for all that you do for the barbecue community your teaching is invaluable, I truly appreciate it. you are an absolute giant of BBQ up there with Aaron Franklin. Thank you so much. 🤜

[jeeosu]

Awesome video. I absolutely love your passion for barbecue and you by far are the best on YouTube for bbq in my opinion. Thanks for sharing!

[ggarciacota]

Awesome video, thank you so much, Jeremy!! I appreciate that you keep learning and sharing it with us. Cheer.!

[a.j.williams]

Thanks for sharing the tips and tricks as you go through your brisket journey. I like how you take the time to explain in detail all the nuances. I started about 10 years ago making bad BBQ, I've learned so much since then. Your videos have been super helpful and the reason I bought a fatstack. Keep making us feel hungry!

[haphartmann]

This is the best step by step video on how to smoke the best Brisket. Simple method with every little detail. Great photography by your wife I might add. Great job !

[bmorrison]

You give the best descriptions and information on what is actually happening with a cook. Each time I do a brisket, I re-watch your videos to make sure I’m on “point, ” and not forgetting anything. Thanks so much for your in-depth explanations 👍 👍