Smoked Brisket Point in the Pit Boss Pellet Smoker
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- เผยแพร่เมื่อ 25 ส.ค. 2024
- Today I’m cooking a brisket point on Pit boss Vertical Pellet Smoker! For this smoked Brisket point, I'm seasoning it with Kosmo's Q Texas Beef Rub and a little bit of extra coarse grind pepper.
I trimmed as much of the fat off of the brisket point so that our seasoning and rub could make contact with the meat and help us build up that really nice bark.
Even though this was just the Brisket Point, you can still expect a longer cook time. this brisket flat was 6.5 pounds before I trimmed the fat and it took about 8 hours to get it probe tender. I’m using my Pit Boss Vertical Pellet smoker set at 250⁰ and I'm also using the Pit Boss Fruit wood blend pellets which has cherry wood in there and helps with the smoke ring.
You can turn this into brisket burnt ends but we decided to just slice up the brisket and serve it alongside some baked potatoes and a salad.
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#WeekendWarriorBBQ #SmokedBrisket #PelletSmoker
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Check Out My Texas Style Brisket Video Here: th-cam.com/video/8fOqylxd8_k/w-d-xo.html
You mentioned a discount code for the brisket site but I am not finding it. Still available? Thanks.
this dude reminds me of Ron from parks and recreation xD
😂😂😂
This is arguably the best compliment any male can get!
Julian from trailer park boys
@@brianhickey666 😅
Nah mate, that's Mark Brandon "Chopper" Read
OMG I AM VERY THANKFUL I FOUND THIS VIDEO, MY FRIEND ON FACEBOOK ASKED ME IF I HAD DONE MAKING SMOKED BRISKET AND I TOLD HER NOT YET, I HAVE A PITT BOSS GRILL PELLET MY HUSBAND BOUGHT ME ONE, AND I AM THE ONE USING IT, AND SINCE I GOT IT I NEVER TRY THE BRISKET. I WILL NOW AND THANKS FOR YOUR VIDEO.
Have the same smoker. New at all this but followed your instructions 100% and my brisket was amazing. Thank you for teaching this noob.
Getting a Pit Boss for my birthday Sunday and I’m so excited 😬 I found a brisket TWO months ago in preparation for this moment 😂 On top of it all I also have a pork butt and while chicken to go with meal prep for the week. Crazy I know but with this video my focus is ALL brisket.
How did it go?! Im really thinking about getting one next week
Ruby Lyas you will love your Pitt boss... I got one for my anniversary from my wife and I have done many cooks on it already... also here is a tip.. get your some baking sheets with some resting or cooling racks that fit them and cook your food on those on the grill so you don’t have to clean your grill so often... the pans will not effect your cooking at all...also if you wanna put a little char on your meat. just open the sear plate and get you some good grill marks on your food... some people wrap the drip plate with foil... but trust me wrapping with foil is a pain and it’s a lot easier to clean the pans and racks instead of the grill...also I like using the drippings for gravy ....also I do chicken every week on the grill for my wife’s salads she takes to work... done ribs and 2 inch thick steaks on it... also a lot of pork... it cooks perfect every single time.... promise you will not be disappointed....
Turned out perfect. Thank you!
Nice looking hunk of brisket. Keep em coming brother, the Country needs something to watch!
$25 off your first order at Crowd Cow at this link while it lasts: www.crowdcow.com/l/u9r5czupy
Just bought a whole chicken, some pork chops and spare ribs. Thanks for the code brother!
@@daddydankmemes6260 Cool! Enjoy :)
I've ordered many points from them. Its pretty good quality beef.
Dude. You NAILED that.
Thanks for the good video. I am preparing a brisket today pretty much following your approach with some slight tweaks for materials on hand. Appreciate the video.
Follow up on my earlier post--mine turned out I think a little darker on the inside compared to your video but man does it taste good. Good bark, great taste. I did the mopping method as well and let it rest about 1.5 hours. Thanks again.
Omg that's tender beautiful, you're awesome man thank you for this vid I really needed it I just put my pellet pro series together yesterday and haven't used it yet but was looking for a great brisket video and I've found it...thank you plus I subbed to your channel, great job
This video definitely makes me want to watch what else you're going to come up with.
Excellent results on the brisket
Perfectly done, I swear I could smell it
I'm ready to try this Mike..next weekend...looks phenomenal..luv the dog
Looks phenomenal!!!
Very good result & an excellent instructional video!! Looked delicious.
I just got gifted a pit boss for my birthday a couple months ago been following your recipes for everything and I appreciate every video I love how you don’t edit out mistakes either I’ve found from that chicken wing video no foil is the way to go and made awesome chicken wings. I can’t wait to go get a point at my grocer in Texas and do this brisket on my pellet smoker :3 gonna get that mop too if I can find it lol
That is awesome! Glad you are enjoying the videos and thank you very much for letting me know.
Thank you, been waiting for a brisket done on pellet grill, great video as usual. I just got a few Kosmos Q rubs myself and I must say they are great. Going to be ordering the brisket mop sauce next
Thanks, David!
I appreciate the time/temp stamps. Gives us a good idea about where we should be at a certain time👍👍
Awesome video! Thanks for all the pointers. I made my first brisket in the pit boss series 7 and it turned out beautifully. Wouldn’t have been able to to do it without you! Thank you.
oh yeah, that's what's for supper today!
Picking up a brisket tomorrow to smoke on Sunday, long weekend here in Victoria Australia
Great video followed it and smoked some great brisket.
Just ordered my brisket point. Thanks for the discount! Can’t wait to smoke it on my traeger.
NICE! You are going to love it. Glad you got the discount before it expires.
Looks very good, hungry now😀
Great ❤ Brisket !
You did a awesome job great cook brisket looks good
Great video, did a 6lb chuck roast came out great so tender and a great smoke ring thx mike
Dude when that knife cut that brisket I almost fell out of my chair. Great job!
Food porn for sure!
Thank you
Great video liked the temp call outs.
just looks great my friend keep tubing
That looked delicious Mike ... Awesome color and packed with flavor kosmos. Brisket mop amd Texas beef is really good . great job
Great job bud, I am just about to put mine on now!!!!!!!!!!!!!!!!!!!
Awesome Brisket! I smoked one today for tacos. Turned out amazing.
Thanks, Arnie! I saw this last night and made some brisket tacos with the leftovers! YUM!
Awesome brisket cook mike. Someday I hope I can pull that off! Thanks for sharing, stay safe my friend.
Killer video! If you’ve never tried Kosmo’s Cow Cover, use that with a coat of Texas Beef and it’ll be unreal.
Thanks, Josh! I keep forgetting about the Cow Cover. I need to order that one.
Smoke ring looks good
well I'm following your recipe for this brisket I followed your recipe for the ribs and they came out excellent so I'm hoping for the same results with this brisket
I love kosmos runs. I have the whole line! Keep the videos coming brother!
Excellent Mike!
Thank you, Hobie!
Mmmm cheers
Looks excellent, Good Job.
That is a beautiful smoke ring, and the bark looks extraordinarily tasty! Great cook, at first I was watching thinking your not gonna get a good ring, at 250. I was wrong, I will have to try some more smoking today. I am just getting into my pit boss smoker, have a stick burner, kamado joe, and a gas grill. I have been doing a lot more on the pit boss as I learn how to get good cooks out of it.
Thank you! I think the cherry wood in the pellets really helped out that smoke ring.
I smoked a 15 lbs after 7 hrs at 205 wrapped it for another 6 hours 240 full packer brisket? Let it rest for two hours the season ing was good it looked good .how ever when I sliced it the end started to fall apart
Just a tip, don't use oil based binders for meat being smoked as it will clog the pores of the meat and allow much less smoke penetration. When grilling meat you can use oil binders to protect from the heat.
Is Worcestershire sauce oil-based
Awesome video. My mother in law cut up a brisket, and I didn't know what I wanted to do with the part. Then you posted this video. So thank you
11:21 we got a squirter!!!!! LOl. Looks great!!!
Thank you for the time stamps.
You’re welcome! 😁
That brisket looked amazing nice bark great smoke ring keep smoking brother Mike
Thanks, Thyron!
My husband usually does the smoking for us but I had a brisket that needed cooked during the week and I’m a stay at home mom, so I smoked my first brisket following this video and it turned out phenomenal!
That point was on point Mike! What a beautiful color @ 8:17 ! Super juicy and with a great smoke ring! On point for sure brother!
Thanks, Rus! That was the best brisket I've smoked yet!
YES, thank you for another awesome video!!! Will be ordering a brisket from crowdcow very soon!
Great job looks amazing..Just Subscribed
Thanks for sharing video,,,,,and I love your schnauzer!!!
Figures Aaron Franklins masterclass ad came up : ] some great looking slices there Mike !
lol... Bubba, thank you for always tuning in! I appreciate you and hope you and your folks are doing well through all of this.
So far so good !
Looks awesome! I’m following this step by step for a brisket point tomorrow. Hoping it comes out just as good.
Thanks for this
You’re welcome, Dan!
Looks good Mike...
Great video! That point look so good and tender I could almost taste it. I purchased a brisket the other day and I can't wait to get it on the Pit Boss as soon as the weather allows. Thank you for sharing.
The off road wheels are Bad Ass! 👍🤘 Also gets that low pit a little higher! 👍
Kinda like Sly of the family stone.........Wanna Take Ya' Higher! \m/
Mike, just picked up a bone in RibEye to give it a try. Ralston Land & Cattle Farm
16oz. Awesome, can't wait to try it. 25 off 👍. Thanks
Omg... my mouth is watering while I'm watching...delicious 8)
Great video. I've used your approach for three briskets including two I cooked today. They turn out great! Awesome!
This Brisket looks amazing! I really need this smoker in my life! Thanks for sharing!
Wow
4:50 "Smokerling" 😂
Hell yea
Upvoting for schnauzer
Why do you remove the fat from both sides of this? but when its a whole brisket leave a fat cap on one side? is it because the point has enough fat inside to stop it from drying out?
damn looks good! i havent done brisket in awhile, its about that time.
Where do you buy your Kosmos Rubs and sauces?? I looked on their website and they aren’t showing the Brisket Mop says
Looks great Mike! The point is my favorite too. How was the clean up after that mop sauce? Cheers
Thanks, CJ! The clean-up was about the same as usual... It all just went down into the water pan.
Looks good how long to you let it rest and did you leave it in the wrapping? Thanks for the awesome video
What temp did you pull it and what is that knife name with the round tip?
You installed some 4wd tyres on your smoker? Cool idea 💡 👌
When letting your brisket rest do you leave it wrapped ?? Or leave it out on a cutting board at room temperature??
Leave it wrapped until it cools down to about 155 degrees for the best results
@@Blackhawk556. Aluminum foil is ok to use. The butcher paper allows some of the moisture to escape and will give you a crusty bark on the brisket. The foil will create a lot more steam and the bark will be soft. Its no big deal and it will still taste great.
I need a giant brisket knife.
Dang I'm glad Bam Margera is onto better things 🔥
I think it was last year you did a video of smoking a brisket on your vertical. You used a binder that was for beef. A small bottle, thinking was red and white color. But it was a brown liquid and you used it as a binder. I would like to know the name of that, so I can buy it. I bought once several months ago and ran out. My wife tossed the empty bottle away before I could get another.
I don’t recall using anything store bought other than the Kosmos Brisket Mop.
Is there a water pan in ?
Hey friends. Does the hard fat taste bad or something? I really enjoy fatty brisket and when I smoke my first brisket soon I will be hesitant to trim it that much.
Would you recommend the same amount of cooking time for a brisket about half the size?
doing a brisket this way today. i have a question. where did you get the wheels on your smoker and how did you put them on.
My question is, what camera are you using. Clear as hell bro.
The fat gives it a lot of flavor
Mike - you look, sound, and have the same first name as someone I worked with years ago. Would you happen to be him? Great channel and tips. Been learning a lot and what I can expect from my new PitBoss Platinum Lockhart. Only used the grill functionality at this point but ribs and jerky are on deck for this weekend.
It could be my evil twin. I’m from the Cleveland area. Thanks for tuning in Matt!
@@WeekendWarriorBBQ It could be. You have a doppelganger in PA. Keep up the great videos and information.
Nice work! If you had the entire point and flat would you trim it as much as you did? Or leave more fat on the flat?
I would leave almost all of the fat on the flat.
so it took another 4 hours after the 4 hour mark to get it through the stall and to tenderness? also im cooking one right now as im writing you following your instructions. ty Mike great job i just subscribed also
Thanks, Brian. Yes it took 8 hours total for it to become tender. The longer you can let it rest afterwards, the better it will be.
@@WeekendWarriorBBQ ty bro
This looks great! How are you liking your Pit Boss smoker? Looking to replace my old one, but keep seeing mixed reviews on it.
Thanks. I liked my Pit Boss enough to buy a larger model but if I want a deeper smoke flavor I use my drum smoker.
First off Im pretty new to bbq but if fat holds the flavor why cut most of it off?
Hi, Benjamin. The fat will render during the cook and will keep the meat moist. The brisket point has a ton of fat inside of the meat so it is safe to cut most of it off. This is different than the flat part of the brisket which is very lean. With the flat you want to keep more fat on the outside to compensate.
Not seeing smoke every time you open door... why?
These smokers dont pump out heavy smoke constantly. You get a nice clean burn and then about every 10 to 15 minutes it will pump out heavier smoke. It does this by momentarily lowering the temp which causes the wood pellets to smolder instead of being lit on fire.
Where’d you get those wheels for the smoker!?
I bought them on Amazon but you may want to check out my Facebook group. There is a guy who found some much less expensive casters from Home Depot that line up with the hole pattern in the pit boss legs.
I love the caster wheel upgrade at 8:47! I think I am going to do that to mine. Where did you get those from, and how’s you do it? Awesome videos by the way! 👍
Hi, Aaron. Those are pneumatic caster I bought from Amazon. It was difficult to put them on because I had to created an adapter plate to secure them to the legs. Home Depot actually sells some 2” casters that are much smoother and they are a direct replacement. Someone in my Facebook group posted some pictures on that.
You have many issues with Pitboss? I was looking to buy one but the reviews are not great. Thanks
I really haven't had any issues but I have heard the horror stories. Proceed with caution.
Love this. So was the temp set at 225 the entire way through the cook?
I’m pretty sure he said 250 at the beginning.
I use Crowd Cow a few times a year. Which farm was this from? I always use huttarian . Looks great by the way! Thanks for the video 🙏
Hi, Christian! That was the pasture-raised, grain-finished Cross beef from Glenmary
Holy smokes man, one of the best 👌 looking briskets I have seen, looks freaking good as well. I have to try this. Can you use foil if you don't have the paper?
Thank you. Yeah you can use foil. The bark might not come out as good but it will still be super tender and flavorful.
@@WeekendWarriorBBQ looks awesome, im starting to do briskets so I'm new to this but I like it, the work, and time I want to master this. Grilling is fun man get out there guys and smoke stuff. Thank you!
@@adrianr8486 Could I use parchment paper? 2 butcher shops in my town and nobody has butcher paper without wax on it.
What gloves do you use when you cook?
Question: I'm close to smoking my first brisket. For the cooking part of it, does it matter much if I wrapped it in aluminium foil rather than butcher paper ?
Thank you.
The only difference will be the bark. The foil will trap more steam in there and soften the bark. Its not a bad thing in my opinion. Here is another way to do it: th-cam.com/video/uTQIB8btxJA/w-d-xo.html Tell chef Tom I said hello