12 Brisket Mistakes Everyone Should Avoid

More Mad Scientist BBQ:

Time Stamps:
See comments below

Thermoworks:

Some of my BBQ Essentials:

Motion Graphics/Animation provided by Kaitlyn Kirk Design

[Regg]

I’m not a hater, but I spent at least 40 yrs cooking on the the 250 gallon tank your standing in front of and been in many cook offs. And now use a pellet grill, and from my experience. I can cook on anything, the process, the wood or the pit isn’t the difference. The experience is what makes it, your all wrong and off. Only the undereducated would give you credit, experience is the teacher in ALL situations.

[Douggarding]

00:09 - #1 Cooking at the wrong temperature.
01:47 - #2 Using the wrong rub.
03:16 - #3 Not allowing enough time before the food needs to be served.
04:24 - #4 Not allowing brisket to rest long enough.
06:38 - #5 Making changes that are too big between smokes.
08:14 - #6 Looking for the wrong signs in your brisket.
08:54 - #6.1 Color
09:11 - #6.2 Bark
09:36 - #6.3 Evaporation
10:16 - #6.4 Fat Render
10:39 - #6.5 Temperature
12:45 - #7 When spraying a brisket, don't spray the fat.
13:08 - #8 Over or under smoking the meat.
13:54 - #9 Wild temperature spikes
14:57 - #10 Getting low-quality meat.
16:30 - #11 Wrapping improperly.
17:13 - #12 -Improperly trimming your brisket.

[dylanfox]

I have been BBQing for 20+ years. I am talking I do burgers and franks wieners, to pork butt, briskets, spare ribs, short ribs, Tri-Tip, reverse sear steaks, etc.

I have cooked on 500 gal smokers to doing jerky in a modified filing cabinet (lol) I’ve used every type of wood imaginable and currently smoking a brisket on a pellet grill as I type this.

This guy is more than legit.

This guy probably just gave a decades worth of experience in a fluent straight forward video. He covers every single basic of BBQ as well as goes into the depths of knowledge that is usually only learned from screwing up, which is the best way to learn.

Doubt anyone will see this comment on a video this old, much less the creator. But if anyone is trying to get into BBQ and is worried they are going to mess up. Don’t worry. You are for SURE going to mess up. But have fun, drink beer, order pizza if it’s that bad, and try it all again the next weekend. Lastly, listen to this guy. Keep it simple stupid.

[menll]

This young man is growing on me. Wasn't sure about his videos at first, but now I've watched about 10 of them and he really does know what he's talking about. Keep it up young fella!

[lwmichaels]

This is one of the best videos I've seen on any topic in a while. Real suggestions, no longer intro, clear but quick speaking voice, covered different smokers, just awesome content!

[jakespede]

That was an excellent presentation. Very well presented, informative, covering what really should be taken into consideration if you are going to attempt to make a brisket worthy of the time and effort! This level of preparation is no different than baking a cake. Leave out a couple of steps, or skimp on the ingredients and it's just not going to be right. This should be as much fun to make as it is to eat.
Thanks for taking the time to explain so that any level of cook can understand and hopefully apply what you have laid out as a road map to making a great brisket!

[JVelazquez]

This is hands down the most informative and best video on Brisket that I've seen on youtube or any other platform!!! And I've seen a lot of them!!!! Thank you so much for sharing your knowledge with us. You got yourself a new subscriber! Keep up the good work and god bless!!!

[tonywilliams]

Such great tips!! I am about to go for brisket #10 and have for sure made at least 1 of these mistakes on every cook. This is super helpful and I appreciate you pros putting out this advice. Thanks again and happy smoking/bbq to all the rest of you smoking beginners like myself!

[richardordonez]

Epiphany! The retakes at the end revealed to me your dedication to make your ideas clear, exact and concise. Too many youtubers think being clever comedy grows their subs. (It doesn't, in all cases)
I thought I knew what all your recommendations were going to be. But you expanded my knowlege.

[sambeckelic]

I watched this twice in a row to try and soak it in. This is the most informative and helpful brisket video I've seen yet! Great job and thank you!

[adrianramirez]

Thanks for clarifying temp for various size smokers. I thought I was going crazy at first too, when I first started using my 250 gal and using same temps as my smaller offset. I eventually found out my 250 gal needs a much different temps compared to smaller smokers.

Thx for the video bro 🍻. Now give us a full video review of your 500 gal smoker while cooking a brisket. Including fire management for this size smoker, things you love about ur 500 gal, and things you might add or change if building another.

[jahweekes]

Man, this guy is a legend. I’ve smoked a bunch of briskets over the years, and I learned so much from this video. I have been under appreciating the importance of a proper rest period all this time. Thank you Jeremy!

[andrewpopik]

Still on my journey here, but this was a fantastic information source, backed up by other things I've picked up over the trip. I've gotten most of the things mentioned here down, as I expect most of you have. Biggest takeaway for me is "the rest" which I sort of just figured out and this validates it. That and remembering that the temperature is a proxy, not the end all. Thank you MS!

[PhaedruS]

THANK YOU SO MUCH for actually explaining what is happening, why, and how to control it. This is 1000x more in formative than any 10 other bbq videos combined. You get an A+ for communication class, and a sub.

[laversj]

Great video! It was great to see one video that breaks things down really well for different types of smokers. I have a Big Green Egg and have always cooked at 275 "because that's what Aaron Franklin does." It made a tremendous amount of sense to cook at a lower temperature because the air flow is so much slower in the Kamado style smoker, I'm definitely excited to try cooking at 225 for my next cook

[williamshelton]

I’ve watched this video so many times and it has helped me with my briskets. You and Matt Pitman are the best ones to listen to. They know what they’re talking about

[daniel]

I love your channel, everyone else just goes over recipes and don’t show you what to look for. You have taught me a lot and my backyard bbq game has improved greatly because of the way you teach. Keep it up thank you!!!

[DavidPerez-hiko]

I've been smoking meat at home for close to two decades. Before that I was an accomplished grillman. Like most of us I've ruined a lot of product trying different methods to smoke. These videos are informational and entertaining and I never fail to learn something from the Pit Master. One thing about BBQ folk, they'll tell you exactly how to do it but you still have to pay your dues to get the results you want. It's like fly fishing...you can watch all the videos and take lessons but you still have to get out there and do it. You have to pay your dues to get great.

[dariusbharucha]

really good tips! i especially like the idea of extended rest time and making small, gradual changes. great video. thanks!

[scottkeller]

I love your videos. Sharing a love of BBQ and all your tips and experiences is priceless. I have made many of the mistakes that you talk about. This video made me really think about what I've done right and wrong. You're videos are logical and well presented. I learn something every time I watch them. They are especially helpful for smoking something that i have never tried before. For that, I say thank you and keep the videos coming.