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Dad Bod BBQ
United States
เข้าร่วมเมื่อ 8 ก.ค. 2020
Just a dude, cooking a bunch of stuff
EASY Smoked Brisket on a Pellet Grill | Dad Bod BBQ
Low and Slow Smoked Brisket Recipe cooked on a Pellet Smoker
#smokedbrisket #pelletgrillbrisket
Brisket smoked on a Pellet Grill
USED IN THIS RECIPE:
- Wusthof 6" Boning Knife
- Lea & Perrins Worcestershire Sauce
- Hardcore Carnivore Black Seasoning
- Killer Hogs TX Brisket Rub
- White "Hand Saver" Gloves
- Black nitrile gloves
- Butcher Paper for Briskets
- Govee Meat Thermometer
- Thermoworks Signals Meat Thermometer
- Igloo Cooler
- Victorinox Meat Slicer
Some people claim that the only way to produce a good brisket with authentic Texas-style bark and a smoke ring is by cooking it on an offset smoker, but this is BS and we will show you how you can do it on a pellet grill.
Start with a full brisket. The first step is to trim and get some seasoning on the brisket. I am using a layer of Hardcore Carnivore Black rub with activated charcoal and then a layer of Killer Hogs TX Brisket Rub
You can use any seasoning you want just give it a good coat; brisket is a big cut of meat and needs plenty of seasoning. The seasoning needs to go on at least 45 minutes to an hour before putting the brisket on the smoker. But you can go up to 4 hours.
When it comes to cooking brisket on a pellet grill you can plan on it taking upwards of 12-18 hours depending on size. I start the brisket out overnight. At 10:30 pm the pellet grill is fired up to 195 degrees running hardwood pellets. At 11:00 the brisket goes on fat side down - just make sure you have plenty of pellets in the hopper.
After 8 hours in the smoke, a beautiful bark is set on the brisket and it gets what I call “the meat sweats”. Moisture will start seeping out of the flat and accumulating on the top side. At this point it’s time to wrap.
Tear off 2 strips of butcher paper about 48” each and fold the edges underneath the brisket forming one “package”. Before placing it back on the grill insert a probe thermometer.
) into the center of the flat and bump the pit up to 250 degrees at this point. Place the brisket back on the pit fat side down and cook until the internal hits 203 - 205 degrees.
Once the brisket hits temp, the cooking part is finished. But the brisket still needs to rest before slicing. Wrap in a towel and place it in a dry “empty” cooler with the lid on and let it set for at least 1 hour - but you can go as long as 4-5 hours.
After the rest, remove the brisket and slice! This brisket will rival any “stick burner” out there. The slow time in the smoke at the beginning of the cook works magic on the bark just practice patience and let the pellet grill do all the work.
Smoked Brisket Ingredients we used:
- 1 whole packer brisket (16lbs)
- 1/4 cup Hardcore Carnivoire
- 1/8 cup Killer Hogs TX Brisket
Smoked Brisket Directions:
1. Trim thick area of fat from brisket, remove thin edge and any silver skin from top of flat. Flip the brisket to fat side and take it down to 1/4”.
2. Season the brisket with Hot Rub followed by TX Brisket Rub.
3. Rest brisket for a few hours before placing on pit.
4. Prepare pellet grill for low and slow smoking at 195 degrees using pecan pellets.
5. Place brisket fat side down on pellet grill and smoke for 8 hours.
6. Wrap brisket in butcher paper, insert probe thermometer into center of flat, and place back on smoker.
7. Increase smoker temp to 250 degrees and continue cooking brisket until internal temperature reaches 200 degrees.
8. Rest brisket in a dry cooler for 2 hours.
9. Slice into 1/4” slices starting with flat. Rotate point and slice it into slices as well, removing the edges and slicing them into cubes for burnt ends.
#smokedbrisket #pelletgrillbrisket
Brisket smoked on a Pellet Grill
USED IN THIS RECIPE:
- Wusthof 6" Boning Knife
- Lea & Perrins Worcestershire Sauce
- Hardcore Carnivore Black Seasoning
- Killer Hogs TX Brisket Rub
- White "Hand Saver" Gloves
- Black nitrile gloves
- Butcher Paper for Briskets
- Govee Meat Thermometer
- Thermoworks Signals Meat Thermometer
- Igloo Cooler
- Victorinox Meat Slicer
Some people claim that the only way to produce a good brisket with authentic Texas-style bark and a smoke ring is by cooking it on an offset smoker, but this is BS and we will show you how you can do it on a pellet grill.
Start with a full brisket. The first step is to trim and get some seasoning on the brisket. I am using a layer of Hardcore Carnivore Black rub with activated charcoal and then a layer of Killer Hogs TX Brisket Rub
You can use any seasoning you want just give it a good coat; brisket is a big cut of meat and needs plenty of seasoning. The seasoning needs to go on at least 45 minutes to an hour before putting the brisket on the smoker. But you can go up to 4 hours.
When it comes to cooking brisket on a pellet grill you can plan on it taking upwards of 12-18 hours depending on size. I start the brisket out overnight. At 10:30 pm the pellet grill is fired up to 195 degrees running hardwood pellets. At 11:00 the brisket goes on fat side down - just make sure you have plenty of pellets in the hopper.
After 8 hours in the smoke, a beautiful bark is set on the brisket and it gets what I call “the meat sweats”. Moisture will start seeping out of the flat and accumulating on the top side. At this point it’s time to wrap.
Tear off 2 strips of butcher paper about 48” each and fold the edges underneath the brisket forming one “package”. Before placing it back on the grill insert a probe thermometer.
) into the center of the flat and bump the pit up to 250 degrees at this point. Place the brisket back on the pit fat side down and cook until the internal hits 203 - 205 degrees.
Once the brisket hits temp, the cooking part is finished. But the brisket still needs to rest before slicing. Wrap in a towel and place it in a dry “empty” cooler with the lid on and let it set for at least 1 hour - but you can go as long as 4-5 hours.
After the rest, remove the brisket and slice! This brisket will rival any “stick burner” out there. The slow time in the smoke at the beginning of the cook works magic on the bark just practice patience and let the pellet grill do all the work.
Smoked Brisket Ingredients we used:
- 1 whole packer brisket (16lbs)
- 1/4 cup Hardcore Carnivoire
- 1/8 cup Killer Hogs TX Brisket
Smoked Brisket Directions:
1. Trim thick area of fat from brisket, remove thin edge and any silver skin from top of flat. Flip the brisket to fat side and take it down to 1/4”.
2. Season the brisket with Hot Rub followed by TX Brisket Rub.
3. Rest brisket for a few hours before placing on pit.
4. Prepare pellet grill for low and slow smoking at 195 degrees using pecan pellets.
5. Place brisket fat side down on pellet grill and smoke for 8 hours.
6. Wrap brisket in butcher paper, insert probe thermometer into center of flat, and place back on smoker.
7. Increase smoker temp to 250 degrees and continue cooking brisket until internal temperature reaches 200 degrees.
8. Rest brisket in a dry cooler for 2 hours.
9. Slice into 1/4” slices starting with flat. Rotate point and slice it into slices as well, removing the edges and slicing them into cubes for burnt ends.
มุมมอง: 973
วีดีโอ
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THANK YOU!!
Will be trying it out this weekend
Wow ! This was a great video for learning how to grill king crab legs ❤
Steel whisk to a saucepan with non- stick surface...no,no
Look up Hexclad. They are meant to be used with all utensils to include metal.
Awesome, i was planning on cutting NY strips, would have never thought of slicer, thanks 🧑🍳
Sea salt, mined in America 😂
I have made the mustard sauce several times from this video. So good!
Bro lied on the soices for that second mix. Didnt add up
I want your T shirt. 😊
Great video! One way I got a really nice even season is I spun the top between coats and made sure the lighter spots were where the hot spots were on the previous coat. It came out beautiful and was blacker than a Blackstone.
I have the 360XL..love it and agree it cooks a ton of food
"Dad"...my wife doesn't like a whole lot of smoke...like I get on my WSM. But...with an 8-10 hour cook...Jealous Devil Jax/Lumberjack 100% hickory mix, can I get enough smoke ring/flavor without the tube? I'll be doing an overnight at 200f using the PRO setting. Then finishing up at 275 wrapped. I may tent wrap, with the butt in an aluminum pan. Cheers.
This vid deserves a subscribe. I have a SB Alpha as well...doing this night before Father's day.
That tube prolly adds 20 degrees being so close to the temp probe?
Wow...that is the intense trim I've seen on a butt. Still, there so much fat throughout. nicely done. My wife makes amazing coleslaw for the sandwiches. Appreciate the the showing of the sauce and slaw making.
Folks the key is the post bath A brat post bathed in good beer is a beer brat. Don’t let anyone tell you different. My dad in the sixties used an old coffee van on the red Weber charcoal grill filled with Schlitz and when the brats were cooked in they went.
This recipe is all wrong to anyone from Wisconsin. When I saw him drop the raw sausages into the beer and onion bath, I yelled NO……….! He might as well cook everything on the stove and saves some steps. The whole point of the grill is to add smoke and flavor which instead is hardly used. To each is own I guess.
Use a Vita Mix less chopping and cutting.
Holy shit 👍
You said it, Bildo!
Slap some sea salt on one of those slices and eat it raw it'll blow ya away
Amazing. Thanks for sharing!
What is the receipe for the brine. Thanks 👍
Lots of prudish babies here who deserve cooperation in keeping American language more prude friendly.
Thanks mate will definitely give a try 👍
Gonna do a batch of these for memorial Day on a Aussie walk about grill. Thanks this looks great.
Be careful you could have burned your self pouring boiling sauce with a naked hand
I’m doing this today !!
U got a link for those containers thanks for sharing
how often do you have have to season? after u finish cooking and clean up after each grill, are you not unseasoning it be cleaning up afterwards and wld need to season again?
are you leaving it at high temperature during all 3 coatings?
Yes, same high temp the whole time
i dont think this is right. and i dont even grill crab ever. but alas, i will try this
You did not wrape them. This is cool. Am i right?
Awesome Video! I just did a test cook on my new Bronco Pro. When it was time to sauce, I put the grate in. I like this method better and am going to do it this way from now on.
Holy Shit he says :) Looks really good!
Thanks for the video. It was hard to hear what you were saying with the music though.
Two Thumbs Up Buddy!!😊 ❤
Why do some people find something to always bitch about ! Your no better then DadBod ! Thank you for sharing! Going to try this !
Too bad you had to ruin this with the fowl language. Karen from Canada
Looks like a good recipe. However, I don’t feel the bad words are necessary, prefer without the offensive language.
Well, now let’s see some grilled stuf you might concoct
Foul Language Doesn't Bother Me One Bit. Because I DO It All Yhe Time. Love your Recipe!!😊
One can convey much more vile and offensive thoughts without using an expletive. The occasional "fuck" never hurt anyone. It carries no impact.
Great video brother. I usually do that process but only 2 coats in the beginning to prevent rusting. I then follow with a layer every time I cook and it’s worked very well so far.
gonna try that mustard sauce when I cook pulled chicken again.
If I don't use all of this dip, can it be stored in the refrigerator? And if so, for how long? Can't believe the people whining about cursing. Babies shouldn't be in the kitchen, they'll get burned lol
ASrtffdddddrdy
I'm gonna try some of these for sure, thanks a lot for the inspiration. What i really like about this video... you made so many cuts due to whatever reasons - but you kept some mistakes in it like the bowl in the sauce... which makes ist just sympathic, nice to watch. Thanks a lot!
You made me lick my fingers after you took a bite i swore i could taste it 😂
Thank you for this im definitely buying a smoker and making these
Philly cheese steaks use cheez whiz (sometimes with some melted Velveeta as well).
cdn.shocho.co/sc-specsheets/360%20griddle%20seasoning%20directions.pdf
You have a lot to lear about marketing. How about you? Show your channel 59 seconds and YOU say if you want details click here. I'm going to watch your channel. By you practicing my advice, my fee is 40% of your annual revenue. J