How to smoke Brisket, Pork, & Chicken | Barbecue 101

Want to become a more confident and creative home cook? Check out our Cook Well app: https://apps.apple.com/us/app/cook-well-for-home-cooks/id6748092442 https://play.google.com/store/apps/details?id=com.cookwell.app&hl=en_US Thanks to Traeger for sponsoring today's special episode! Check out their wood pellet grills at https://www.traegergrills.com/ethan as well as their YouTube channel for recipes and tips: https://www.youtube.com/user/TraegerGrills The purpose of the video is to give you a fundamental understanding of smoked barbecue. Barbecue is one of those foods where it seems like everyone is saying 'XXX is the best method, sauce or dry rub'. So what I hoped to do with this video was help us understand things like how does smoke work? Why does slow-cooked meat have such a great texture? Why people do wrap their brisket? Why mustard is added to ribs before a rub or why people spritz their brisket while it's cooking? 📃 BBQ SAUCES & DRY RUB RECIPES I used are on my website: https://www.ethanchlebowski.com/cooking-techniques-recipes/smoked-barbecue-101-recipes-3-sauces-1-dry-rub 🌳 Join our Cooking Community: https://community.ethanchlebowski.com/ 📚 Videos & Sources mentioned: ▪ Meathead: The Science of Great Barbecue and Grilling: https://amzn.to/3imGnlI ▪ On Food and Cooking by Harold McGee: https://amzn.to/2T4gXyl ▪ Great Brisket Article: [https://blog.thermoworks.com/beef/smoked-brisket-a-how-to-primer/] ▪ https://blog.thermoworks.com/pork/key-temps-bbq-spare-ribs/ ▪ https://www.statesman.com/NEWS/20170119/Melting-the-collagen#:~:text=Collagen will begin to melt,into its soupy alter-nutrient 🎵 Music by Epidemic Sound (free 30-day trial - Affiliate): http://share.epidemicsound.com/33cnNZ --- CONNECT WITH ME ON SOCIAL 📸 Instagram: https://www.instagram.com/echleb/ 🎚 TikTok: https://www.tiktok.com/@ethanchlebowski 🐣 Twitter: https://twitter.com/EthanChleb --- USEFUL KITCHEN GEAR 🌡Thermapen Thermometer: http://www.thermoworks.com/Thermapen-Mk4?tw=EthanC 🥌 Budget Whetstone for sharpening: https://amzn.to/31MlFDf 🧂 Salt Pig: https://amzn.to/37Xi5XZ ⚖ Scale: https://amzn.to/2Cu5HmP 🍴 Budget 8-inch Chef's knife: https://amzn.to/2QLYvWr 🔪 Nicer 8-inch Chef Knife: https://amzn.to/2W06SR1 🧲 Magnetic Knife Rack: https://amzn.to/2YYs5ML 🥘 Cast iron griddle: https://amzn.to/2BGS5oo 📄 Baking Sheet: https://amzn.to/3aE9dq3 🛒 Wire Rack: https://amzn.to/2YeC9lM 🍳 Saucepan: https://amzn.to/3gBjmY3 🪓 Woodcutting board: https://amzn.to/2Qkw1UQ --- 0:00 The one thing all good BBQ has in common 0:24 4 elements of smoked bbq 1:08 #1 - The Collagen to Gelatin Transformation 3:58 Brisket Cooking Timeline 6:15 Ribs Cooking Timeline 7:06 Chicken Cooking Timeline 8:15 #2 - Smoke 4:26 What types of smokers and wood types are there 13:19 #3 - Dry Rubs 15:25 #4 - Barbecue Sauces 16:57 Closing thoughts --- MISC. DETAILS Music: Provided by Epidemic Sound Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4 Voice recorded on Zoom H4n with Behringer Mic Edited in: Premiere Pro Affiliate Disclosure: Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](http://amazon.com/) and affiliated sites.