Should You Be Cold Smoking Your Brisket?
Meat n’ Greet BBQ
33,693 views
🔥 SHOP MEAT N' GREET MERCH Support the channel and rep your favorite BBQ gear: https://www.meatngreetbbq.com
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Instructional Trim Video of The Brisket In This Video: How To Trim A Brisket (TX BBQ Restaurant S...
The Knife I Am Using - Victorinox Fibrox Pro 12" Slicing Knife: https://amzn.to/3YGzgcD
Best Instant Read Thermometer: https://alnk.to/aeZyl7x
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Timestamps
0:00 – Start
2:40 – What cold smoking is & why it matters
3:50 – Cooper from Bar-A explains their process
7:01 – Game plan for today’s cook
18:57 – Adjustments for tonight’s real cook
21:12 – Next morning – overnight results
25:27 – Moving into the main cook
38:40 – Slicing into the brisket
44:51 – Final thoughts & advice for backyard cooks
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🌡️ ESSENTIAL BBQ TOOLS:
Best Instant Read Thermometer: https://alnk.to/aeZyl7x
Hog Sprayer: https://amzn.to/3VOhEZs
Pink Butcher Paper: https://amzn.to/3xDQah8
Butcher Paper Cutter: https://amzn.to/4d17BaH
🔪 MY TOP 3 KNIVES:
Victorinox Fibrox Pro 12" Slicing Knife: https://amzn.to/3YGzgcD
Victorinox Swiss Classic 8" Fillet Knife: https://amzn.to/3KzyypH
Mercer Curved Boning Knife: https://amzn.to/3YIXrH9
Purchasing through these affiliate links helps support the channel—thanks for your support!
Video Description:
Cold smoking brisket might sound like a pitmaster’s gamble — but does it actually work? In this video, I put the method to the test on my 500-gallon offset smoker, inspired by the legendary crew at Bar, one of Texas’ top barbecue joints.
I walk you step-by-step through the entire process — from trimming and dry-brining to running an overnight low-temp fire at 150°F. You’ll see my full mock fire test, how I adjusted my wood load and airflow to maintain sub-200°F smoke, and what happened when condensation and cold weather came into play.
After 10+ hours of cold smoking and a hot finish at 275–300°F, I break down the results: bark formation, fat render, tenderness, and the unique, velvety smoke profile this method delivers. I also share how backyard cooks can adapt cold smoking to smaller pits like the Oklahoma Joe or a Traeger.
If you’re a brisket lover, BBQ nerd, or just curious about advanced barbecue techniques, this cook might change the way you think about smoke, bark, and flavor development.
20 Comments
1. Make a hot, clean, fire in your offset, let it burn down to coals and add small amounts of wood after that.
2. Season brisket, smoke the brisket fat side up the whole way (don't flip it) very little trimming (let it baste itself).
3. Don't worry about temps! Just keep the fire going, you're not cooking the brisket, just smoking it.
4. Take the brisket off at around 6 to 8 hours (your choice).
5. Wrap in tinfoil and place in tray in your oven @ 350.
6. Use temp probe and just turn off the oven when the brisket hits around 203....
7. 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.
What an awesome video. Really liked how you took us along your journey. You seem like a real awesome guy. Your video is so much different then others I've seen. Looking forward to seeing more of them.
Thanks again for the experience
I really hope your channel takes off
Should You Be Cold Smoking Your Brisket?
Meat n’ Greet BBQ
33,693 views
🔥 SHOP MEAT N' GREET MERCH Support the channel and rep your favorite BBQ gear: https://www.meatngreetbbq.com
------------------------------------
Instructional Trim Video of The Brisket In This Video: How To Trim A Brisket (TX BBQ Restaurant S...
The Knife I Am Using - Victorinox Fibrox Pro 12" Slicing Knife: https://amzn.to/3YGzgcD
Best Instant Read Thermometer: https://alnk.to/aeZyl7x
------------------------------------
Timestamps
0:00 – Start
2:40 – What cold smoking is & why it matters
3:50 – Cooper from Bar-A explains their process
7:01 – Game plan for today’s cook
18:57 – Adjustments for tonight’s real cook
21:12 – Next morning – overnight results
25:27 – Moving into the main cook
38:40 – Slicing into the brisket
44:51 – Final thoughts & advice for backyard cooks
---------------------------------------
🌡️ ESSENTIAL BBQ TOOLS:
Best Instant Read Thermometer: https://alnk.to/aeZyl7x
Hog Sprayer: https://amzn.to/3VOhEZs
Pink Butcher Paper: https://amzn.to/3xDQah8
Butcher Paper Cutter: https://amzn.to/4d17BaH
🔪 MY TOP 3 KNIVES:
Victorinox Fibrox Pro 12" Slicing Knife: https://amzn.to/3YGzgcD
Victorinox Swiss Classic 8" Fillet Knife: https://amzn.to/3KzyypH
Mercer Curved Boning Knife: https://amzn.to/3YIXrH9
Purchasing through these affiliate links helps support the channel—thanks for your support!
Video Description:
Cold smoking brisket might sound like a pitmaster’s gamble — but does it actually work? In this video, I put the method to the test on my 500-gallon offset smoker, inspired by the legendary crew at Bar, one of Texas’ top barbecue joints.
I walk you step-by-step through the entire process — from trimming and dry-brining to running an overnight low-temp fire at 150°F. You’ll see my full mock fire test, how I adjusted my wood load and airflow to maintain sub-200°F smoke, and what happened when condensation and cold weather came into play.
After 10+ hours of cold smoking and a hot finish at 275–300°F, I break down the results: bark formation, fat render, tenderness, and the unique, velvety smoke profile this method delivers. I also share how backyard cooks can adapt cold smoking to smaller pits like the Oklahoma Joe or a Traeger.
If you’re a brisket lover, BBQ nerd, or just curious about advanced barbecue techniques, this cook might change the way you think about smoke, bark, and flavor development.
Think it’s worth it, or total overkill? Let me know — I’m reading every comment 👇