Pitmasters HATE This 6-Hour Brisket Recipe

**Check out my newest video -- Soufflés, lattes, hot chocolate, and more — it's all about the magic of bubbles: https://youtu.be/rU5u9UzZnEU Let's be honest, most people avoid smoking their own brisket because who wants to stay up all night babysitting meat for 16+ hours? I'll show you how to make an outstanding smoked brisket in just 6 hours by: • Inverting the traditional approach • Using science to skip the stall entirely • Getting into the "fast kinetics zone" for maximum tenderness • Perfect bark development without drowning your meat in smoke The barbecue police aren't going to like this one. LINKS KnoxAveBBQ (Joe Yim) on how to trim a brisket: https://youtu.be/ONifvZMlrQk FOLLOW ME HERE Combustion Inc: https://combustion.inc​ Twitter: https://twitter.com/chefchrisyoung Instagram: https://www.instagram.com/chrisyoungcooks TikTok: https://www.tiktok.com/@chefchrisyoung Reddit: https://www.reddit.com/r/combustion_inc/ PAST WORK ChefSteps: https://chefsteps.com​ ChefSteps Joule: https://amzn.to/3jSxpvg​ Modernist Cuisine: https://amzn.to/2MXB5zR​ The Fat Duck: https://thefatduck.co.uk INQUIRIES hello@combustion.inc