The BIGGEST Brisket Mistake and How to Fix It | Mad Scientist BBQ

In this video I break down what I believe to be the biggest mistake backyard barbecuers make when cooking a brisket. I also tell you how to fix it.

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[sooocheesy]

Pro tip - Many modern ovens won't let you set 150F, but they DO have a temperature calibration that will allow you to trick it to hold at 150F. Just set it to the lowest setting - say 200F - and then do the calibration (google instructions for your model) and tell it the actual temp is 250F when it's set to 200F. It will lower the temp by 50 degrees so when you set it to 200F, it will stay at 150F. Just remember to set it back to normal when you're done, or remember you tweaked it and change your cook temp accordingly when you're not using it as a warmer.

[Coloradox]

I usually let my briskets rest either on the couch or in my bed, wherever they are the most comfortable after a long day in the smoker

[ChudsBbq]

The long rest is key! Im always stressing that in my vids. its the true low and slow part of bbq. also pro tip if using a cooler, , flush it with boiling water first so its hot like a warmer as soon as the brisket goes in, easily have an overnight rest out of the danger zone.

[SmokeTrailsBBQ]

Why don't ovens go down to 150!? It's Big Oven trying to prevent us from cooking like restaurants if you ask me.

[davelyons]

Great video..my last brisket, as soon as it hit 200 I pulled it and put it in a cooler and covered with towels..four hours later it was pure mush or pot roast. I didn’t know when I put the brisket in the cooler and covered, it would continue to cook. It makes perfect sense to let it cool at room temperature and then put in a cooler if need be.

[guilhermanacas]

We need a resting experiment!!! Cooler vs Oven vs Cambro vs Holding oven vs Cooler with hot water and towels

[jafgators]

I literally spent last weekend researching the best way to keep my brisket warm for a long rest and this video comes out the next week! You've been killing it lately with some of these pro tips that have helped my brisket quality immensely.

[brandonboyce]

A tip I got from Cosmo's channel- once you've cooled to desired resting temp, wrap it all back up in the paper, then cellphone seal the paper around the brisket . run the oven up to 200, throw the whole thing in on a cookie sheet. TURN THE OVEN OFF AS SOON AS it hits 200. I usually rest it that way for 4-6 hours. Love the results. Sealing it in the juices helps moisturize the flat and continue to render. My flats have rivaled the points using this method

[vettecurley]

So, I have checked out many many videos of how to cook a great brisket and your videos are always the only ones
that make sense and really work. Plus, I now have an understanding of the whole process. I'm not the pro you are but I keep working on it. Now, I don't waste my time with other "pros" that seem to screw up. I'm sticking straight with you. Thanks for All the great education your giving.

[daveschroeter]

2:19 Best ad ever. That sound makes me want your Thermopen, apron and mic all at once.

[reltius]

I catered a brisket for a friends’ thanksgiving one year, it cooked way faster than I had planned for, and was done 4 hours ahead of schedule, or 8 hours ahead of service. So I put in the oven at 170 for 5 hours before transferring to the cambro. Thought I had ruined it. To this day it was one of the best briskets I’ve ever made.

[Cptmayhem]

first time with a brisket. both a quarter cow and ended up with at 3lb brisket. had it in the masterbuilt1​for 6 hours at 225 and took about for of those hours to get from 143 to 162. wrapped it in foil and hit 191 in just over 30 min. I added Alan work cider vinegar and oj hoping to omit the spritzers. your info is very good for us that are beginners.

[carrierauch]

Just did a cook last weekend, cooked to 203 degrees, pulled off stuck in cooler, went to bed 1 am, very important to let it cool before putting it in the cooler, didn't fall apart but dry. DRY. Perfect timing on this one, explains my mistake, thanks!

[RVBob]

My first ever brisket is on my smoker right now. I've watched everything I could find and read volumes on it too. 5 hours in right now and it is still doing great! I'm spraying every 30-45 minutes.

[ImArmed]

I’ve needed this video to come out. As a entrepreneur minded person, I’ve been wanting to start a BBQ food truck/trailer. I heard Chuds BBQ mention letting it rest in a warmer overnight for their restaurant but have never seen a video explain it. Thank you!

[anthonynoland]

Love your videos i used to use a pit barell cooker for 2 years till i started watching your videos and realised that all i was doing was smoldering my fire and cooking with bad smoke i went out and bought a oklahoma joe highland offset and learned how to have a clean fire thanks to your other videos on fire management did a 14lb brisket and wat huge difference between the pit barell and the offset thank you for showing me how to develop better bbq

[SSTANG]

I've only cooked one brisket since I got my smoker and just from following what you show it turned out amazing! Definitely my no.1 channel to come to for smoking tips. Thank you 🍻🇨🇦

[TexasBBQGuy]

One of my buddies used to work for Franklins, he said they would rest 12 hrs in a proofer @ 150 before serving. At my place we didn’t have a proofer, so we dropped pit temp on the 500 to 145-150 and held them for 6 hrs before serving. Absolutely beautiful every time.

[thestandardbarber]

So true Jeremy! I discovered that little talked about secret many years ago. I cooked 3 briskets and I fed the first one to my friends that were serious bbq connoisseurs. They didn't think it was all that great. Then about an hour later I cut up the second one for other people that showed up to my backyard barbecue. They thought it was pretty good. Then about an hour after that the latecomers showed up and I sliced the third brisket that had been renting in an improvised warmer for about 2 1/2 hours. Needless to say they were the most impressed. The only variable in all three briskets was the rest time.

P.S. you and I cross paths many years ago through your cousin Brad when neither one of us were into bbq. It's really great to see what you've done with your channel. Too bad we didn't link up some while you were still in Cali. Ironically I lived in Kentucky for a spell. You made a good choice.

[noshurviverse]

Worst thing is when you're running behind schedule with guests and feel bad by insisting on getting at least a half-hour rest.