Brisket Battle: Franklin vs Traeger vs Weber | Mad Scientist BBQ

[Music] hey guys welcome to mad scientist barbecue i'm jeremy yoder and today we're doing a backyard barbecuers super match we're cooking briskets on a traeger pellet grill a weber smoky mountain and a franklin barbecue pit [Music] i'm super excited to be partnering with reynolds kitchens for today's video if you have not heard about their butcher paper you are missing out it is an essential tool for people who love to barbecue it's made specifically for smokers so you know that it's going to work for all of your smoking needs i put these brisket on a few minutes ago so let's take a peek at them now so we can compare to how they look later because we want to see what each smoker does to each brisket first up traeger pellet grill [Music] next let's take a peek at the one in the weber smoky mountain not a lot of extra space [Music] finally the franklin barbecue pit i thought about a number of different ways of doing this experiment i thought should i keep the temperature the same on all the pits should i use the same wood how do i do it and what i decided is basically what i want to do is cook the very best brisket on each one of these smokers that i possibly can and that involves cooking at different temperatures because each of these smokers uses a different fuel source on the traeger i'm starting off at 200 degrees on the weber smoky mountain 225 and on the franklin pit 275. you may also be asking why did i choose these pits and not a kamado joe or whatever your favorite kind of pit is the reason i chose these three is because they're really good representatives of the different kinds of combustion that people use to make barbecue we have the franklin pit where it burns only logs we have the weber smoky mountain where it's charcoal and wood chunks and then we have pellets so if you're thinking i should have included a kamado or a gravity fed or a camp chef or a pit boss or fill in the blank smoker that you have the reason i've chosen these is because they're really good representatives of what most people have in their backyard so if you have a gravity fed pit you're using charcoal and wood chunks if you have a camp chef or a pit boss you're using wood pellets and if you have any kind of offset smoker you're using wood logs as your fuel source now i can't buy every single pit in the world but my goal here is to figure out what are the biggest differences in flavor between each kind of combustion that's represented by each one of these three smokers all right so i want to break down how i'm going to do the pellet smoker here so what i have it on right now is 165 so for the first three hours i'm doing 165 i could even push that maybe to 4 hours because the thing you're fighting against when you're using a pellet smoker is smoke flavor you're trying to get enough people add smoke tubes all kinds of stuff but i'm trying to avoid doing any of that by doing 165 so lots of smoke you can see it just kind of rolling out of the smoker obviously not very tight seals here but if you do it that way you get lots of smoke flavor but you're not over cooking the brisket so 165 for the first three hours then i'm going to bump it up to 200 which i'm going to do right now and at that point i'm going to look at starting to spray so let's take a look at this brisket now this is after three hours at 165 just trying to build in smoke flavor [Music] as you guys can see that brisket is fat side down the reason for that is very simple there's a baffle plate or diffuser plate or whatever your smoker calls it there's a hot piece of metal underneath that brisket so to protect it i'm going to put the fat side down to absorb the punishment all of that radiant heat that comes from that hot metal because i want the brisket to be juicy i want the fat to be rendered and the best way to do that in pellet smoker in my opinion is to put the fat side down now let's move on to the wsm the plan on this is to go 225 the whole time because we have charcoal for heat then we have wood chunks for smoke now whereas the pellet grill is always the battle of getting enough smoke flavor for this you want to get enough but not too much just because of the combustion that takes place in this thing you want some of that smoke flavor but if you have too much it becomes kind of bitter kind of acrid not enjoyable and that's because in this thing you have only primary combustion so primary combustion is when the wood smokes but doesn't light into flame secondary combustion is when that smoke turns into a flame so you're only getting one kind of combustion here so you have to limit how much of that flavor you put on the meat you want some for sure but if you put too much on it's not good so let's take a look at this brisket see how it's doing i have it fat side up because my theory at least is the heat comes to the top and then kind of rolls back down and hits that fat more than it does the underside or the meat side of this brisket so let's take a look [Music] we bumped the trigger up to 200 the weber smoky mountain is going to stay at 225 and then right here we have the franklin at 275. now caveat here if you have a backyard smoker 275 is probably the wrong temperature this thing because of how it cooks because of how the air moves inside the smoker 275 is perfect but for most backyard offsets between 225 and 250 is going to give you the best results we're just over three hours in let's see how the offset brisket compares to the other two [Music] lastly let's check some temps first franklin then weber smokey mountain then traeger [Music] it's been about eight hours at this point and these briskets are pushing through the stall and so it's time to wrap them and of course i'm going to be using the wagyu tallow you guys know i love wag utah i use it every time i wrap briskets but the difference that i'm doing this time is the tallow that i'm using has been smoked on each respective smoker so i'm going to wrap the brisket that's been cooked on the franklin pit with tallow that was smoked on the franklin pit the weber smoky mountain brisket is going to be wrapped with towel that was smoked on the weber smokey mountain and the traeger the same way that's the wrinkle i'm adding because i'm concerned with exactly how much smoke flavor you can get on each one of these cookers so we're going to use that but we're going to use the reynolds butcher paper now if you don't have some in your cupboard right now you need to go get some reynolds kitchen just came out with their butcher paper and for those of you who've been barbecuing for a long time you're familiar with butcher paper the beautiful thing about this is that it comes in a small package relative to some of the huge rolls that you could buy other places and it has a cutter that is a humongous advantage there have been so many times when it's two or three in the morning i'm trying to wrap briskets and i have this just unwieldy roll of butcher paper i'm trying to tear off chunks and it never tears off properly with this you get a perfect cut every single time so i have three briskets i'm gonna use two sheets of paper for each brisket which means i'm gonna make six cuts and have six perfect pieces of butcher paper so [Music] all these briskets are ready to wrap they're all about 170 degrees so let's take a peek at each one then i'm going to wrap them up i'm going to add the smoked beef tallow and then i'm going to finish them to about 203 degrees just whenever they feel right usually about 203 maybe 200 maybe 205 206 207 but when it feels right i'll pull them off and then i'm going to rest them overnight to get the best results possible that long rest is going to be absolutely crucial so i'm going to rest them overnight and i'll catch you guys back tomorrow morning when i do a blind taste test of each one of these now the key thing when wrapping is you want to get a tight wrap with this butcher paper butcher paper is the perfect thing to wrap a brisket in but if you don't wrap it tightly it'll take too long to cook all right tala one i go on the meat side here and now we wrap so i like to have this lip over the top and then fold that over one time nice and tight i take these edges and fold them in again trying to get it nice and tight so i fold it in press this down take the side fold it in press this down and now we roll it over again keeping it nice and tight then this end i like to fold down so it's easy to grab from either side and then roll it over one more time and that's it after we wrap the briskets we put them back on the smoker took them to a little over 200 degrees so that they're all tender and now they've rested for 12 hours the internal temperature on all of these is right at 140 so it's a perfect temperature to slice and i'm gonna do a blind taste test of each one of these and see if i can figure out which one is which and then also my next door neighbor blake he's gonna come over and he's gonna do a blind taste test as well and the thing about it is i smoke a ton of meat so i should be able to tell which one is which and of course i have a bias i love offset smokers my buddy blake doesn't do a lot of smoking meat at all and so he's going to have a fresh perspective and hopefully it'll give you guys more of an insight into if you're just trying these out for the first time which one is best we're going to take a look at them on the cutting board and see if we can see some differences in how they turned out but ultimately it's going to be a blind taste test let's get to it this is going to be fun no you can't cut it blindfold okay yeah are you going to make observations about it no all right put your paper blindfold okay all right okay we're good okay am i standing in the right place yeah okay and second thought i think it's best if we actually get the briskets out and i don't even see what they look like because seeing what they look like might clue me in to things that i'll encounter later while i'm tasting it so i'm gonna attempt to cut these briskets blindfolded feel free to laugh and i also do not recommend doing this at home but to be as honest as possible about it i think this is the best choice all right is this the one on the left smells good kobe did i make it [Music] that's not that's not this is the meat side got it [Music] the flat paper plate these slices even close to the right size right i knew that was a pellet grill one but i don't know what it looks like or this is weber smoking mountain meat side okay inside was that close this one feels good i think this is probably about right i don't feel like i got too much of the point there [Music] okay it's a boy thanks point flat nailed it [Music] oh sticky good this is too big oh dang it's like a [Music] steak okay i'm gonna get sample one right i want to taste a bite of the point and the flat it's coming to your mouth okay pretty good oh very good my guess provisionally is that it's uh the weber smokey mountain open this one it's kind of got a little tangy taste to it it's not bad just i'm thinking this is the pellet grill and if i'm rocking these doesn't look so stupid oh that's juicy that's pretty good but i'm thinking that's the pellet grill um nobody would ever eat that and think oh that doesn't have any smoke okay open your mouth dang now i'm questioning things i think this is the pellet grill all right [Music] this has got to be the pellet grill this has got to be the pellet grill very faint smoke flavor and it's good but it's very faint smoked flavor can i try the other one yeah which one the one just before this [Music] ah now this tastes like weber smoky mountain to me now i think this is weber smoking mountain did i get them all wrong first or am i getting them all wrong now or both okay all right give me the first one so right now i'm sticking to whoever's monkey mountain on that one the one i had just before that i'm gonna go traeger you're harder than i thought a lot of the first one is good good texture this fat's rendered too well this has got to be the offset wow that's bright out here look at how much i was sweating i think the first one i tasted was the best i think the middle one i liked the least and then the third one was in between none of them were bad they were all good i mean that's the issue they were all good but i think the first one was the best the middle one i didn't care for as much and then the third one was pretty good it just needed more smoke flavor yeah did i get them all wrong uh my guess is first one was offset weber smokey mountain and then the pellet grill i got them right yes yes that was gonna be so so ashamed if i got those wrong oh my god that was i was genuinely super nervous i was like nobody's gonna trust me about anything anymore if i get these wrong all right well good the first one was definitely the best the dead giveaway for that one was that the fat is rendered so incredibly well on the top side of the brisket it's like that's got to be an offset that's a giveaway you don't get that with anything else the flavor that we were able to achieve on the pellet grill was nice but really kind of underwhelming and we went out of our way to try to build in as much smoke flavor as possible so i think that explains why people use smoke tubes and all kinds of other ways to get more smoke flavor into the pellet grill brisket that you make and then on the weber smoky mountain there was definitely smoke flavor there it's just it's not that kind of broad range of just really good smoke taste it was kind of one note it was good but you definitely want to have a small quantity of that smoke because too much it wouldn't really be edible blake you ready ready here we go open sample wine [Music] good i don't taste very much smoke flavor it's the same smoker okay from different part of the brisket there we go this still tastes really great would you order that at a restaurant yeah sample number two what do you think i got a nice flavor that came on a few chews in that i liked a lot okay that one tastes smokier okay good smoke flavor yeah you like it yes i do okay so do you like the second bite of sample b more than the second bite of sample a yeah okay so how smoky on a scale of one to ten six or seven a six or seven okay i feel like that one has more lingering flavor more lingering flavor boom ooh i really like that one like that one a lot yeah that's the one if you were to ask me would you order that at a restaurant i go oh yeah that one okay yeah i like this one all right open yeah that one's my favorite also i'm getting a lot of like really good fatty flavors in it yeah yeah i like it excellent all right guys it could be user error right i have way more experience with an offset than i do with a pellet grill or weber smoky mountain i have quite a bit of experience with each of them but if we're talking about the number of hours i've spent cooking food you know we're talking many thousands of hours with an offset and we're talking you know 50 or 60 with each of these but it is clear that the offset has more flavor in terms of smoke and it renders the fat really really well i love both of those things the weber smoky mountain gets great color the pellet grill is tremendously easy to use i think they're all good but if i'm going to take time to barbecue something and i really want to impress people i'm just going to use an offset i enjoy the process i enjoy the product and for me it's the winner in this test we're going to do rapid fire here with erica she has filmed me uh cook a lot of briskets i'm dizzy you're dizzy yeah that's okay keep going okay well she's seen me film what no she's filmed me cooking a lot of briskets and want to see if she's developed expertise and brisket as a result i hope i get these right i hope you do too there you go one to ten how smoky one one one in terms of okay okay somebody has high standards it's been spoiled so you wouldn't really want to order that no okay ready sample two there you go the fat's really good good okay there's definitely more smoke flavor on that one but not that not a ton more a little bit more on a scale of one to ten how smoky three three all right is that the worst best in the middle it's the best this one's probably a seven or eight or nine nine nine in terms of smokiness so you want one three nine okay so if you're choosing one which one are you choosing one two or three without the three the last one yeah okay all right so what what order do you think you got them in traeger weber franklin congratulations excellent that's my wife it's my wife she got them all right nice job thank you i'm impressed oh really gently yeah just nailed him once you have good barbecue cooked on an offset you realize that there's no replacement for a real fire even though it's more work even though you have to chop wood even though i banged up my hand chopping wood yesterday it's all worth it when the product is that much better finally i want to thank reynolds kitchens once again for sponsoring this video if you guys haven't gotten their butcher paper go check it out it's in stores it's on amazon i'll put a link in the description it is really really good stuff it beats the heck out of just getting a naked roll and you have to try to tear it off or use scissors that's a huge pain if you get this it's all in one box it's easy and convenient to use i really believe in this product it's super helpful for anybody who's barbecuing in the backyard and if you're doing brisket cooks you need some butcher paper to make it the best it possibly can be so if you enjoyed the video hit the like button down below you can also subscribe to the channel and you can follow me on instagram twitter and facebook at mad scientist barbecue i'll see you guys next time and that's that's day's work right there that's what that is all right foreign

Channel: Mad Scientist BBQ

Views: 331,417

Rating: 4.9261327 out of 5

Keywords: brisket, Traeger, weber smokey mountain, brisket on a Traeger, brisket on a Franklin bbq pit, Aaron Franklin, Traeger grills, wood pellet grills, pellet grills, pellet grill, pellet smokers, Traeger recipes, bbq, offset smoker, texas barbecue, texas bbq, pellet grill cooking, pellet grill smoker, wood pellet grill, Traeger wood pellet grills, Traeger brisket, traeger cooking, treager, treagar, traeger brisket, brisket pellet grill, pellet grill brisket, smokey mountain, wsm

Id: WDHLV7EaHCE

Length: 21min 19sec (1279 seconds)

Published: Fri Aug 06 2021