00:00guys it's time to find out how does the meter stack up against the brand new
00:05temp spike let's find out by cooking a brisket right now now before we can
00:11properly test out these thermometers we are going to have to prep up our
00:15brisket so the first thing I like to do is make the edges as smooth and straight
00:20as possible now don't worry none of this meat's gonna go to waste I'm gonna use
00:24it for other stuff sausages tallows all kind of stuff so no worry on that end
00:28but again I like to just run my boning knife down the side here and get a
00:33straight cut so that I get nice even slices now that I've got it reasonably
00:38straight on the sides I'm gonna go ahead and trim off this fat and silver skin on
00:42the top this stuff isn't gonna render out it's just gonna create kind of like
00:46tough connective tissue so you might as well just go ahead and get rid of it
00:51now that I've got that where I want it I'm gonna go ahead and start getting rid of
00:54some of this fat up here there's a whole lot of fat in between
00:58the flat and the point as I'm sure most of you guys know and that is not going
01:02to cook out it's not gonna be good there's no point leaving it at all
01:05whatsoever now I do have a video that I'll link below where I do an in-depth
01:14explanation on trimming a brisket so I'm not gonna get into all that right here
01:17but as you can see it's just basically you're trimming out that fat pain and this
01:22is basically what I had in mind for this trim I think that this brisket is
01:24pretty ready to go I think it's perfect for what we're doing I might trim a
01:28little bit of fat off the bottom here I might not I'm not really too worried
01:31about extra fat on the bottom general rule of thumb is that you leave about a
01:36quarter inch of fat I'm gonna trim this off here because it's just gonna burn up
01:40but the general rule is you leave about a quarter of an inch of fat sometimes I
01:43leave more I'm not sure that it really matters all that much depending on you
01:47know what you want your end product to be but I don't mind trimming a little fat
01:50off once I have my piece of brisket on the plate so I'm gonna season my non fat
01:57side first because I'm gonna leave my fat side up for this cook and I'm gonna
02:00start with just a basic SPG rub it's two parts salt two parts pepper one part
02:05garlic you can make it at home or you can use your favorite SPG rub it doesn't
02:10matter but we want to make sure that we get a good coverage because to me this is
02:13where the bulk of the flavor is gonna come on this brisket now guys don't be
02:18perverts all right I'm never gonna make YouTube rewind if you are but I am gonna
02:21grab my skull and mortar OG rub and I'm just gonna go over the top of this what
02:26this is gonna do is it's gonna help make a nice deep mahogany color and it's
02:31also gonna add a lot of good peppery nose to this brisket as well now I'm
02:35gonna take some of the God Save the Queen rub and hopefully it'll be available
02:38again at some point in the near future but right now it's not so you can use you
02:42know whatever a Montreal steak seasoning or any sort of coarse ground
02:47seasoning and what this does is it adds nice salt and pepper pops but it also
02:50creates a nice texture for your bark count once you do that we're gonna flip
02:54it over and then we're gonna get to work it's the same process on the fat side
03:09alright guys it's time to get down to the thermometers this is gonna be the
03:12meter plus but we're only going to compare meter functionality to the
03:24thermospike so first off we got the thermospike we're gonna go ahead and pop
03:27it out get it started up here I have no clue what I'm doing I'm definitely an
03:34amateur here but we're gonna go ahead and get this into the meat takes a little bit
03:39of effort to get it in there but once we get it moving it still takes a little
03:42effort but I've had a lot of trouble you know getting the spike in the hole for a
03:45long time so that's not really anything that surprises me so now we have our
03:51meter and we're gonna go ahead and get our meter here about an inch or so away I
03:54think that should be far enough away that they shouldn't interfere with each
03:57other and that kind of keeps the meat depth about the same so that way you
04:02know everything should measure out fairly even I skipped our standard grill
04:06IDC puts but it's really like midnight I'm gonna cook this in 200 degrees
04:10overnight and then probably amp the temperature up to 225 in the morning I'm
04:15gonna cook this very low and slow because I really want to make sure to test the
04:19batteries of both of these thermometers
04:29now it's about nine o'clock the next morning you might see I got these grill
04:34grates in here I'm doing a couple experiments with them because I want to
04:38do some videos on them later but we've had it on about nine hours at this point
04:43at 200 degrees we're gonna go ahead and wrap it in the peach paper now it's only
04:46about 160 right now so we still got plenty of cook time left on this again
04:52we're going for very low and slow I really want to max out these batteries now
04:56that we have it wrapped up we're gonna put our thermometers back into it and
04:59approximately the same locations we're gonna get this back on and we are gonna
05:03amp the temperature up to 225 degrees there it is guys our brisket this thing
05:11cooked for 20 and a half hours that's ridiculous we cooked it at a super low
05:16temperature at 200 degrees overnight we've yeah 200 degrees we bumped it up to
05:22225 and let it ride I did bump it up to 250 later now while we did have a
05:27brisket cook and we do want to check this out see how it turned out the key
05:30component of this video we wanted to compare the temp spike to the meter and
05:36for for fairness sakes we're only going to compare the features that they share
05:42right so obviously we're not going to take into consideration that this one has
05:46extra probes because obviously that's going to make it a little more versatile
05:52for certain things but the temp spike first off I like that this is plastic I
05:59think it's kind of cool looking it's got a magnetic backing so you can put this
06:02thing anywhere that's very nice you can put it on on the side of your grill you
06:07can put it on the side of your refrigerator which is where I keep mine
06:10when I'm not using it it's also handy when you're trying to plug it in and
06:14charge it so that magnetic piece is nice the meter doesn't have that it's got
06:19this stand it's a block it's it is what it is it's it's great for sitting on a
06:24table it's but not much else so that's not super versatile now as far as
06:28design of the probe goes here are actual probes pretty similar this is the temp
06:34spike this is the meter probe you know they come down to a similar point this
06:41one might be a little sharper even but they both have the the rings they both
06:45have the the similar heads up here just different shapes really as far as an even
06:51goes I would give this I would say they run about even here very similar so
06:57that's one point for temp spike this point is gonna be a zero to each of them
07:01because they're they're pretty even now as far as the apps I'll edit in some
07:05footage both apps are pretty easy to use there is one thing that I like and it
07:10could be user error on my part about the meter is the meter has the ability to set
07:15extra alarms in the cook I had to set up two cooks one my 165 cook and then one for
07:22my 205 that could have been user error so I'll mess around with that more so I am
07:28gonna give that one to meter now as far as setting up one cook the temp spike was
07:33nice it had a lot of options and it had a lot of things in there that were nice as
07:36well and if I could figure out that alarm thing which again might be user error I
07:41probably would give that to temp spike but because of that reason alone I'm gonna
07:46give it to meter now as far as the actual temperature the meter ran about three
07:52degrees less than the temp spike which was about two degrees less than my
07:57control therm pro which I know is pretty on point so there was a big difference
08:02between the meter and the therm pro versus the temp spike so for that reason
08:08alone again I feel pretty confident with this I'm gonna give the actual
08:12monitoring of the heat to the temp spike so again that's another point for the
08:17temp spike as far as battery life both of these probes lasted the entire twenty
08:22and a half hour cook and I did not receive a low battery from either one of
08:26them so again I as far as I can tell it's pretty even both of these have a great
08:31battery life so I'm gonna again I'm gonna zero that out that's pretty even on
08:35that front the only other thing now we won't compare the Wi-Fi on this because
08:39this doesn't have Wi-Fi this does which is obviously a really awesome feature I
08:44hope that that's something the temp spike can we can add in to their
08:47repertoire later but as far as Bluetooth connection far and away the temp spike
08:54has smashed the meter so if you're going if you got the more basic meter if
08:59you're looking at the more basic meter versus the temp spike the temp spike one
09:05the temp spike got Bluetooth all the way down my driveway the meter is solid but
09:10the meter does drop Bluetooth connection a lot it does happen in you know it's a
09:15few years old this is a much newer piece of equipment so I would expect the
09:19Bluetooth the strengthening there right so as far as that goes I'm gonna give
09:23the Bluetooth to the temp spike again if we were comparing Wi-Fi's if we were
09:28putting that into play the point would have to go to the meter because the Wi-Fi is a
09:33very very convenient feature that I hope the temp spike adds in later guys but
09:39now it is time to get down to what you probably really came for right you want
09:43to see how the brisket turned out so let's pop this bad boy open
09:55here's our brisket now you can see some of those grill gray marks in it again I'm
09:59gonna be working on a grill gray video later but I'm kind of just testing it out
10:03right now to see how it changes some other cooks as well so let's cut into
10:06this bad boy using our dowel strong Omega series slicing knife you can find a
10:13link to everything I use in the description below it does help the
10:16channel
10:42let's take a look at our brisket is it juicy you tell me you guys
10:56let's take this big piece right here let's take her check our bend yes sir that's a thick piece and
11:03it's been a nice let's see if it pops when we pull it apart yep pops right apart and guys
11:13the most important part of the brisket test is how it
11:16oh wait hold on check out that smoke ring right there looking nice looking
11:20pristine as you can tell we got a good bark on it let's give it a taste
11:30it's so good
11:33it's so beefy it's so tender
11:38and it really was just such a basic cook
11:40improving that it's not always the most difficult complicated technical cooks are the best sometimes
11:47it's literally just the most basic things in life right so we tested out the temp spike we tested out
11:53the meter we're gonna give it to the temp spike there will be a link down below for your purchase
11:58of both both are fine pieces of equipment but again I'm gonna give it to that temp spike
12:06come on
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12:21the description
12:25we'll see you next time
