How to Smoke Brisket | Mad Scientist BBQ

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.

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

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Jeremy, this is my first time smoking a brisket. I followed your recipe making some time and temperature adjustments due to me using a Kamado grill. Just want say it turned out perfect! This being my first, I wasn’t expecting it to be that successful, and I credit you for your clear and thorough instructions. Thank you!

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

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!

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

Worked: amazing first brisket following this and related videos from the channel! Took 24hrs (14hrs unwrapped, 2hrs wrapped to 195f and the rest in the oven at 170f). The only thing missing would be a clear explanation of what to do when temps stall. I had 2 rib racks on the smoker at the same time and one stalled at 153f for 4hrs: my problem was loose wrapping. Thank you for the amazing videos!

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.

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.

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.

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

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

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!

Let me get it! Yeah! Love cooking on those kinds of grills, and made excellent BBQ! Love having it if I can get it. And the first thing I'm going to cook on it , is yes Brisket!!

I wrap in butchers paper, then foil boat. Best of both worlds and I get fantastic results! Keep up the great work mate 🇦🇺

I just did my first brisket last weekend. Was really nervous (beef prices being what they are) and just took my time and tried to not rush anything andd it was amazing! So ready to do another. Thanks for another great video and your inspiration!

Thanks for the video. I tried a 12 pound brisket using this method this weekend and it was spectacular. I have an Ole Hickory CTO and the times were pretty close to your stick burner. I ran at 200 for the first three hours, then 220 for 6 hours. I wrapped at that point (9hrs total) and then bumped the temp up to 250 for just under three more hours. I then moved it to my traeger set to 165 (it's lowest setting) and kept it there until the internal temp of the meat came down under 170. That took about 6 hours. At that point, I transferred it to a cooler for 2 more hours. Total hold/rest was 8 hours. I used B&B charlogs and one small split of cherry wood. That was the best brisket I've cooked so far. It was slightly overcooked, as the slices would tear when draped over a knife, but by no means was it dry. I think I'll pull the next one a little earlier before it gets quite probe tender -- or I'll figure out a way to hold it at 150 instead of 165.

I have followed your advice for the brisket, oh my goodness it was delicious, i let it rest for 14 hours in the oven at 150, it was unbelievably good

Started practicing the art of BBQ Smoking in 2020. My bbq skill and level has improved over months because of a few folks and Mad Scientist is one of them. Thanks Mad Scientist for sharing your knowledge.