Should You Be Cold Smoking Your Brisket?

🔥 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.