Should You Be Cold Smoking Your Brisket?

Comments · 174

• ME

  @MEATNGREET · 1 year ago · pinned

  I put this brisket through hours of cold smoke before the cook… and the results surprised me.<br>Think it’s worth it, or total overkill? Let me know — I’m reading every comment 👇

  10

• HI

  @hieyeque1 · 1 year ago

  I basically cold smoke all my briskets. &nbsp;Here&apos;s the simple hack I&apos;ve learned to make great brisket on an offset the easy way.<br>1. &nbsp;Make a hot, clean, fire in your offset, let it burn down to coals and add small amounts of wood after that.<br>2. &nbsp;Season brisket, smoke the brisket fat side up the whole way (don&apos;t flip it) very little trimming (let it baste itself).<br>3. &nbsp;Don&apos;t worry about temps! &nbsp;Just keep the fire going, you&apos;re not cooking the brisket, just smoking it.<br>4. &nbsp;Take the brisket off at around 6 to 8 hours (your choice).<br>5. &nbsp;Wrap in tinfoil and place in tray in your oven @ 350.<br>6. &nbsp;Use temp probe and just turn off the oven when the brisket hits around 203....<br>7. &nbsp;Leave it in the oven (with the oven off) anywhere from 1 hour to 8 hours....whatever you want, let that residual heat rest the brisket.

  13

• RO

  @robertdavis3082 · 1 year ago

  This was great. &nbsp;I keep reminding people in my smoker community that just because your cook doesn&apos;t go exactly like a YouTuber&apos;s video, doesn&apos;t mean your food won&apos;t turnout excellent.

  7

• TH

  @TheSir-u6q · 1 year ago

  I shit you not I was thinking a couple of weeks back &quot;I wonder if a Bar-A-BBQ collab would ever happen,&quot; and here we go. Let me strap in and enjoy.

  11

• BO

  @bobwhisenhunt7085 · 9 months ago

  I put my 15 lb brisket on my Weber Smokey Mountain &nbsp;around 7:00 am &nbsp;around 225-250 degrees then when it gets around 170-180 degrees I foil boat it. &nbsp;Jump temp tp 275-300 degrees until it probes like butter. This takes around 10 hours. I rest it in an electric smoker at 145 degrees overnight. They come out great. Thanks for helping us amateurs out brother. Keep up the great work.👍🏻😎

  7

• JE

  @jerrydavis829 · 7 months ago

  Love the long form data dump. Thank you.

• JS

  @jschick1980 · 1 year ago

  Loved this! Thanks for being real and for &nbsp;posting what actually happened instead of editing it out! Keep the content coming, brother! I appreciate all you do!

• TH

  @TheKwill32 · 1 year ago

  I watched a Bar A video a few months ago. I started to cold smoke my brisket for 3-4 hours in my offset and finish in my pellet smoker over night. They have been awesome. They taste like they were smoked completely on an offset but I don’t have to stay up and watch a fire. I love it!

  3

• RO

  @robcha24 · 9 months ago

  Glad I found your channel tonight. I am in the beginning stages of my BBQ nerdom as far as cooking goes. I have loved and wanted to try smoking meat, particularly brisket for years but only recently started. I&apos;ve been watching other channels for a long time but I&apos;m so glad I came across yours now

• OR

  @OrthodoxRider · 1 year ago

  I’m one of those with the cheap offset smoker ( old country Pecos) . I appreciate your time and effort in making these videos and sharing your experience with bbq . I’m applying what I see and hear on your YouTube channel to help me build a bbq smoker foundation. Thank you 👊🏻

  2

• BO

  @bobwhisenhunt7085 · 9 months ago

  Man it looks cold there. Thanks for braving the weather brother. We appreciate all you do. Thank you.👍🏻😎

• YE

  @yezryezr · 7 months ago

  Love the long form