Watched this last night. Was pretty interesting.
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12 Brisket Mistakes Everyone Should Avoid video
- Thread starter BrianGSDTexoma
- Start date
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Some good points. Some totally off base. I used to subscribe to his channel, but his anecdotal off-base points had me unsubscribe. He over-complicates the most simple processes, but sells it well.
PPG1
Smoking Fanatic
I am on the opposite side here. I enjoy his "anecdotal off-base points". It helps me understand why I would do this other than saying...because that's how you do it. If that makes sense?
That good to know. I did click subscribe but think I will follow your advise and uncheck. I will stick with Malcom Reed. He never steers me wrong!
Here's one example of the bad advice he can give. I did all 12 but his first issue shows how wrong he can be.
Mistake #1: Cooking at the wrong temperature. He suggests temps are different based on the smoker you use. (Insert gut busting laughter here). OMG!
He says air flow "convection" cools the brisket! In reality, the convection of hot air over a cold brisket increases the heat transfer to the meat. Has he never heard of convection ovens that cook 25% faster due to increased heat transfer from the moving hot air?
Convection doesnt start to "cool" the brisket until the stall. It's called the stall because the meat "sweats" moisture at a equilibrium rate with the surrounding hot air. That's why the temp "stalls."
He then says pellet grills at the same temp of an offset will "burn" the brisket! Physics in his universe is different than mine that one 275F smoker will cool the meat and another 275F smoker will burn it.
Like I said above, he sells false facts and assumptions with conviction.
Mistake #1: Cooking at the wrong temperature. He suggests temps are different based on the smoker you use. (Insert gut busting laughter here). OMG!
He says air flow "convection" cools the brisket! In reality, the convection of hot air over a cold brisket increases the heat transfer to the meat. Has he never heard of convection ovens that cook 25% faster due to increased heat transfer from the moving hot air?
Convection doesnt start to "cool" the brisket until the stall. It's called the stall because the meat "sweats" moisture at a equilibrium rate with the surrounding hot air. That's why the temp "stalls."
He then says pellet grills at the same temp of an offset will "burn" the brisket! Physics in his universe is different than mine that one 275F smoker will cool the meat and another 275F smoker will burn it.
Like I said above, he sells false facts and assumptions with conviction.
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