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Smoked Texas Brisket on a Pellet Grill for Beginners | Pit Boss Pro Series 1600 Pellet Grill.
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- เผยแพร่เมื่อ 6 ก.พ. 2021
- Check out this AMAZING brisket cook • Beef Brisket 101 | Mas...
Let's go step by step and learn how to do a smoked texas brisket on a pellet grill for beginners. On this show, we learn to cook to color for the perfect texas style brisket.
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The ingredient list and cooking instructions.
Brisket point or packer-
Salt brine overnight(Wire Rack)
Pepper up in the AM...
Cook 250f till you get that perfect color. Temp ranges 160f-170f.
Wrap in butcher paper and take it to toothpick tender
or 200f-205f.
You can raise your pit to 300f to move it along.
Rest in color for up to 5 hours.
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I know im asking randomly but does someone know of a way to get back into an instagram account??
I somehow forgot the login password. I would love any tricks you can offer me
@@leonidaspreston3310 Not sure-.
@Leonidas Preston Instablaster :)
@Gatlin Duke I really appreciate your reply. I found the site through google and im in the hacking process now.
I see it takes a while so I will get back to you later when my account password hopefully is recovered.
@Gatlin Duke it worked and I now got access to my account again. I'm so happy!
Thanks so much you saved my account !
Tried this just yesterday, Tommy. Followed it step-by-step. It was AWESOME. The dry brine over night was one of the key elements. I've tried many of my friends briskets over the years and never really liked any of them. Always seemed dry or a bit tough. I thought I hated brisket but decided to go on a quest to do it right. I have to say, not to sound conceded, but what I smoked yesterday was the best home smoked brisket I've ever had. I don't hate brisket at all. It just has to be done right...and this is the right way. Thanks again Tommy for responding to my comments with guidance and all your help in not screwing up my first brisket on a pellet grill!!! Keep up the great work brother!!!!👍🏼👍🏼👍🏼
Mike. Anytime!!! If you ever have a question. Im your guy!! Keep on watching. Cheers !
Nice looking point Tommy and that is my favorite way to season a brisket. A salt cure over night really enhances every bite!! Thanks for sharing brother!!
Thanks brother
I bought and use a Beach umbrella , covers my entire pit ... and me when im smokin meats in the snow... helps a lot
Thats an idea for sure-. I appreciate it.
Beauty of a brisket
Cheers.
That is seriously a great looking brisket, like you said well worth the 12 hours!!! Stay safe in all that snow Tommy!!
Cheers brother.
Brisket in the snow. You know how to get it done Tommy! Good job.
Its gotta be done!
Hey my bro. I hope you are doing good. Excellent job as always. You are a trooper going strong through all that snow.
Thanks Bro. Gotta cook besides I think the viewers dig the snow!
Great cook, Professor Tommy I never imagine grilling in the "heart of winter". However, after viewing your show it's worth a try!!!😄😄😄😄😄
Hope you enjoy. I grill year round except in the rain:)....
Man that point looked fantastic Tommy! I did a salt brine only on a Wagyu and it's the best brisket ever! Nice job amigo. Love the hat & tumbler. 😁🤘
Thanks Joe. Cheers brother and love the merch!
Dude you got my mouth watering over hear. Awesome looking brisket!!! And great tips on the video!!!
Thanks Mike. Cheers.
Dude. That point is way on point! But I'm here to talk about the ambiance of the video the kitchen the dogs. The freaking soundtrack! I loved it! And I've been watching brisket videos all day for like 3 years. Lol. Maybe not that much. But awesome video dude. Seriously nice change of pace and a beautiful brisket. Cheers
Victor buddy I truly appreciate the nice words and I hope I gained your trust as a subscriber. My vibe is laid back for sure-. Cheers brother.
Definitely worth the wait for this highly anticipated cook!! That brisket looks absolutely delicious Tommy!! Beautiful bark and a perfect smoke ring. Wagu is is a bit more costly, but by the looks of it, it's definitely worth it! Thanks for another great cook brother! Can't wait to fire up the 1050 and try this!!
Awesome. You know the 1050 will rock this brisket.
That was cooked to perfection!!... Juicy, tender and that bark!🔥🔥🔥🇵🇷👍
You got that right! Cheers
Good Sunday Morning my Soul Brotha, that is a Gorgeous Brisket, Super Duper Delicious my Friend!!!
There she is. Cheers sista! Enjoy and have a blessed Sunday!
Beautiful brisket my brother! Who says you can’t get your “Q” on in the dead of winter! Stay Safe Stay Well Eat Goooooood!
Thanks bud. Much appreciation for the support.
Oooooh man...it’s like wrapping a present...wagyu brisket is definitely a present Tommy! Really nice cook. Really great info on color of the bark before wrapping it. Nicely done! Cheers brother!
Thanks, Jay! I defiently tried to keep this one about the color as that's so important!
About time you got some snow instead of me. 😂. Nice looking cook Tommy
Im not sure it's stopping snowing in a week. lol
Hey my brother fantastic looking 👌 Brisket excellent smoke ring.....lol 🤣 oh mane I can taste those Brisket Sandwiches. Thanks for sharing have a great rest of the week. Cheers!
Thanks for watching buddy. Enjoy your week. Cheers
Looks delicious Tommy! You knocked the cook and the video out of the park on this one 🤙🏽
I appreciate that!
Amazing looking Brisket. So much for only BBQing in season. Lol.😁. I'm really starting to be impressed by that Pit Boss Smoker / Grill. To hold temps in that kind of weather 🥶. That says a lot about that smoker. Nicely Done. Thanks for sharing. 😎.
Thanks, buddy. The walls are double insulated which I'm guessing certainly helps. So far, I'm digging this pit.
Another great video, making me hungry for the 100th time in a row 👍
Haha. Thanks brother.
Dang that had one beautiful color! nicely done mon ami..stay warm :)
Cheers and staying warm is the name of the game here in NJ... Cheers.
You make me want to try another brisket, Tommy! Thanks for the video.
Haha. I tell my wife Briskets for dinner. She'll kill me. lol
Wow Tommy what a great cook....that brisket looked delicious!!!!
Cheers brother and thanks for stopping by.
Man that looks so good Tommy!!!
Nolan. I appreciate you stopping by.
I love smoking in the snow
Snow and cold I can deal. Rain, not to much! Thanks and have an awesome week.
Looks delicious.
Thanks buddy. Cheers
Awesome looking brisket Tommy!
Tyler. Thanks;)... I appreciate you commenting.
Awesome cook brother
Heney. Thanks buddy. Long snowy but fun:)... And tasty!
Tommy, just finished watching the video. my mouth is watering. would like to know why kosher salt? What do you use to spritz? What do you put in the water pan and why the water pan?
Thanks
Kosher salt can be used to dry brine meat or make brining solutions. As it dissolves quickly and easily it is preferable to table salt and you’re more likely to have some to hand than special brining salt. Also. Due to its intense flavor and large grains, kosher salt is an excellent choice for dry rub recipes. I love the snowy flaky type texture of Kosher salt. On this cook plain ol water;).... The water pan is there to keep moister in the pit and on the meat. I use it especially when I run out on longer cooks knowing ill miss a few spritzes. Cheer and I appreciate the questions. Cheers.
Loving the Lipstick on that Brisket Tommy 💋
Jimbo in the house. Cheers.
Thanks for the video. I know you we’re moving along on your cook, time wise, but How were the low temperature is holding overall. I don’t think it much matters because that brisket looks great.
Temps seem to hold pretty well. The pit definitely improved with a few cooks under its belt.
You "WOWED" me, very nice
Thanks. Awesome color on this one.
Looks absolutely fabulous! What was the internal temp when you pulled it? Thanks for sharing.
appr. 203f...... Tooth pick tender;).... Chhers bob!
hey where did all the snow go lol good looking brisket.
Its happening again now..... Cheers!
That looked perfect, would of loved to of seen you cut it. Is that same way to do the pulled pork? Thanks for another mouth watering vid
Man I was so pissed. lol When I lowered my closeup camera I never turned it back on. Oh well. Thanks bud for the support.
Pretty much. I have a pulled pork coming soon!
Looks great! Glad to see the 1600 held 250 for you. Mine seems to only hold it for ~15 minutes. Then it drops to 210-230 range. Hopefully it will get better. Only have ran it for about 20 hours in total. It looks like you have a second 1600 in the background? Did you have issues with one of them?
That second came in damaged. I think/hope these controllers learn and get better. So far/so good. Bru. Keep in touch and keep me updated!
The best smoke ring that I've ever seen! 2 questions. What does butcher paper do for you that aluminum foil doesn't'? How was the pellet usage in 25-degree weather?
Mark I was very pleased how the 1600 handled the cold. Here is an awesome artical about wrapping. www.smokedbbqsource.com/guide-to-wrapping-brisket/
Thanks for the questions.
Brisket looks good I think this 1600 is putting the 1150 to rest!
1150 is awesome but im loving the griddle option!
How long will a brisket stay hot in the cooler like that? Do you have to rest it that long? What does resting the meat for 2 hours do for it, as opposed to say 30 minutes of rest?
30 min will not produce good results. Rest 2 hours and as long as 10. The longer the better. The most ive done was 5... Cheers.
Where did you get the cup. It’s killer looking 👍🏻
My buddy @smokinjoespitbbq
Quick question - is the 1600 holding temps for you? Any issue with this controller like others have had on the 1150? Thanks for the great videos!!
Bob. Its holding temps perfectly. Slow to reach higher temps but im ok with that. So far. I love this pit.
@@thegalleryBBQ Excellent!! My 1600 arrives tomorrow and I'm looking forward to trying a few of your recipes. Again, love your work. Thanks Tommy!!
I just noticed a light in the smoker, is that built in
Ricky. Yes, that is correct! I love this pit!
New to this kind of cooking what is the water in the tin thing on the pitboss doing ?
It's putting some moisture in the pit. It helps so the meat doesn't dry out. Ill use it especially if I'm not tending to the pit on the hour with a spritz.
Molly!!!!!💕 Still... enjoying those rubs bro u sent!!!
Glad you like them!
Tommy, what pellets do you suggest for a smoke like this? I currently have Pit Boss Competition Blend and Bear Mountain Gourmet Blend (advertised as 100% hardwood). Should I use one of those or get a mesquite or hickory pellet?
Varieties of Pellets for Smoked Brisket
There is an unlimited selection of pellets you can use for smoking a great brisket, especially when you start mixing up your own pellet blends. Below I’ve listed my favorites in order as a standalone pellet. Again, my favorite combo is oak and cherry.
Oak. Bold and smoky, the most popular choice. Classic clean burn while delivering on the flavor. This is the favorite choice for most of Texas and myself.
Pecan. Great choice! Again, bold without overwhelming the meat. Nice smoke flavor, clean burn, some claim a slightly nutty flavor.
Mesquite. STRONGEST of the wood pellet flavors. One of my favorite briskets came from Valentina’s outside of Austin, TX. They use mesquite wood exclusively and it lends a very bold smoke and unique flavor. Perfect for brisket tacos!
Hickory. Not my personal favorite of the hardwoods, but very popular in Kansas City for their thinner sliced briskets and saucy, sweet burnt ends.
Cherry. Favorite of the fruit woods (especially mixed with oak). Mild flavor, amazing color, fruity, but not too sweet.
Apple. Applewood smoke definitely pulls too light and sweet for me when it comes to beef brisket, but works in a pinch. Better saved for pulled pork or ribs.
Maple. Another sweet and light wood. Not always easy to source, but lots of people use it regularly and churn out good smoked brisket!
Mike. That's a pretty good read. Personally, I like a little blend of Cherry and comp.
@@thegalleryBBQ awesome. Thanks Tommy. Appreciate all the info and the vids as I enter the pellet smoking/grilling world. Keep up the great vids!
Well I'll be damned! Tommy finally puts some salt on a piece of meat the day before.......Hallelujah! If you have friends who use Wagyu meat as beginners,
I wanna hang with You guys! But really ..........great Que starts and ends with a quality piece of meat. Wagyu is so highly marbled and flavorful you could
have made that in an easy-bake oven. I know YT is all about the "Show"......but you really need to leave the lid down. No wonder it took so long to set the bark.
Maybe you wouldn't have had to crank the temp to 300 to rush it along? There's a difference between hitting that 203 temp, and hitting 203 after all the collagens
in the meat have broken down. No doubt it looked great with the ring and tasted terrific! Nice Job Tommy! 👍 \🔥/
Cheers brother and as always. I dig your comments.
Cool......but I can see you are not interested in Que Method banter. I'll leave it and end it there. But.....what do we learn?......nothing.
Continued success..........Make That Sell. 💵 \🔥/
@@HeavyMetalBarBQue Thanks. To teach is to show. If I had nothing to show, I'd have no one to teach. Cheers.
@@thegalleryBBQ Now I learned something. Thanks
I have great smoked ring on my brisket I did on the 1600 but lacking smoked flavor. Any suggestions?
and my ribs
Right here. amzn.to/3tEIrsv
Why do I feel like I'm at a funeral?
Not sure.
Would you say this pellet smoker is better than the masterbuilt 560?
I'd want this pellet grill over the 560. But that's me. Others will feel different.
What was in the pan on the right inside the grill
Water-pan! Not really needed as long as you spritz.
😋😋😋😋
Yeah. thats about right!!! Cheers.
Where did you get the travel mug at?
My buddy Jow from Joe pit BBQ.... th-cam.com/channels/BFpJP6yWesUbwXdTiumEjg.html
Does he sell them?
@@David90001000 Ill find out.
@@David90001000 30 bucks shipped. Not bad. Its good quality and pretty big.
Ok not bad. Is there a dIrect link to them
Hey, I’ve heard that music before, I think in Cooking with RY, who stole it from who? LOL
Lol.... Nothings really stolen as all this music is free for creators to use. I appreciate you watching and commenting. Cheers!
Too many commercials during video
I'll look into that buddy. Thanks.