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The Science of Brisket Tenderness (And Perfect Hold Time)

Steve Gow (Smoke Trails BBQ)

331,008 views

Link to Brisket Holding/Tenderness Model and Calculator: https://smoketrailsbbq.com/pages/bris...

Big Al BBQ Electric Cambro video: I Created the Cheapest BBQ Holding Cabinet...

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Get Smoke Trails BBQ Brisket Rub here! https://smoketrailsbbq.com/product/sm...

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20 Comments

@SmokeTrailsBBQ Creator 4 months ago (edited) Pinned

Brisket Cook & Hold Tenderness Calculator (Go to bottom of page): https://smoketrailsbbq.com/brisket-holding-masterclass-and-tenderness-model/

Get Smoke Trails BBQ Brisket Rub here! https://smoketrailsbbq.com/product/smoke-trails-bbq-brisket-rub/

Amazon: https://www.amazon.com/Smoke-Trails-BBQ-BRISKET-Brisket/dp/B0CBY1DB1F?maas=maas_adg_FD8A77754091229A1818F9E4E8672EB9_afap_abs&ref_=aa_maas&tag=maas

Get LET'S GOW General Purpose BBQ Rub here!
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@timtimtimmay79 4 months ago

Hands down best how to on brisket I've seen on the internet

@keegannjk1 4 months ago

With current brisket prices, experimenting is a rich man’s game

@chrislobby7447 4 months ago

Holy shit finally a data driven engineer's approach to barbequing. As an engineer that worked largely in the semiconductor field, I can't tell you how many times I've asked other engineers about a certain wafer process and the response was "that's just always the way we've done it because it worked once". SHOW ME DATA about why it works!!!

@veritasestveritas8646 1 month ago

Fast forward three months to his recent hold video guys. He gives another very viable option for folks who don't have or wish to buy a separate holding oven or re-calibrate their oven to go lower than 170°F. Basically he smokes to 175°F internal temp, then wrap with paper, then foil, and hold in the oven at 175°F until ready to serve. I see this as a big win for me, because it means no more overnight brisket smokes. Smoke during the day and serve for lunch the next day. As soon as my brisket loan request clears the bank, I'm going to give this a try.

@CoolJay77 5 months ago

I've skimmed through some of the comments, I've noticed too many brains have been rendered into gelatin within about 16 hours from posting of this video. 😉

@thecutthroatcowboy 4 months ago

I knew I was pretty nerdy, but watching a 35 min video nerding out about brisket temps and holding patterns is a different level. Great video!

@vboyapati 4 months ago

This is the greatest brisket video ever made and I've watched them all.

@Space_Cowboi 5 days ago

This is a great and informative video! I have been smoking meats for several years and you have introduce an interesting method that I will now adopt. Your graph about the collagen breakdown at different temps and times during the cook and rest periods was mind blowing. This has changed how I will time my briskets, thank you!

@alveus8205 5 months ago

Dude, this is brilliant. You have answered all the questions I have asked myself for years. I tip my hat to you sir. And thank you for your service.

@lexwaldez 4 months ago

This is the holy grail of brisket info as far as cooking to temp, pulling at different temps depending on hold time at whatever the lowest setting your oven has. You saved me hundreds of dollars experimenting brother. You still have the brisket variables like quality and size but this will help so many people save so much time and effort. I salute you, sir.

@PearsonParty 4 months ago

As a smoker of meats for over 30 years this was truly educational and entertaining. The science and effort here are PHENOMENAL! Also love the brisket tenderness holding calculator...Thank you🤩

@ryanoso 3 weeks ago

This might be the most informative vid about brisket I've ever seen. Game changer. Thank you!

@shootys_smokehouse 4 months ago

You have no idea how helpful this video actually is. I have had so many questions about hot holding and you answered all of them. Thank you

@tri-forceblades3123 7 days ago

You sir are a genius and a saint for sharing.

@bayareadoghouse 5 months ago

Whoa, you’re at the top of the game. Grandmaster status.

@ChaseMMD 2 weeks ago

This is an excellent video. I used this and adapted it to an Excel spreadsheet. It was able to perfectly make my brisket tender. It was so tender that honestly I really didn't even need a knife to cut through it.

@MD.ImNoScientician 5 months ago (edited)

You see Steve,
You're really not a BBQ expert. You're actually a veterinary dermatologist, specifically a veterinary bovine dermatologist.
Based on Google definitions:

Dermatology, particularly cosmetic dermatology, deals with collagen in terms of daily practice, focused procedures, and anti-aging treatments.

So you're preserving the age of these specific cuts of meat. You're helping them not age anymore.

And your math is brilliant.
Who said we would never use parabolic math and quadratic equations.
🙌
Thanks for the lessons