Steam First, Smoke Second: The Science Behind a 6-Hour Brisket That Rivals a 16-Hour Cook

Chris Young demonstrates how to cut brisket cook time from 16 hours down to 6 using an inverted method: steam at high heat first to blast past the stall and accelerate collagen breakdown, then smoke uncovered for fast bark development. The video covers restaurant-style trimming, Dalmatian rub, predictive thermometer use, and the food science behind why this shortcut actually works.