The EASIEST Smoked Brisket Recipe on the Traeger Timberline 1300 | Heath Riles BBQ
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- เผยแพร่เมื่อ 13 มิ.ย. 2024
- Keep your brisket recipe simple! This is one of the easiest brisket recipes out there. We had about a 7 hour cook time overnight, and this ended up being one of the juiciest briskets I've ever cooked. Give this one a try at your next backyard BBQ!
Full Step-By-Step Recipe: www.heathrilesbbq.com/blogs/f...
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WHAT HEATH USED:
• Heath Riles BBQ Hot BBQ Rub bit.ly/3nfMLtO
• Heath Riles BBQ Garlic Jalapeno Rub bit.ly/2yXvmD4
• Heath Riles BBQ Beef Injection & Brine bit.ly/3F1TgKE
• Heath Riles BBQ Mixing Shaker Bottle bit.ly/3CVkMb2
• Traeger Timberline 1300 www.traeger.com/pellet-grills...
• Victorinox 12 Inch Fibrox Pro Slicing Knife amzn.to/3nlSalx
• Aluminum Sheet Pan amzn.to/2XPJ86J
• YETI Tundra 65 Cooler yetius.pxf.io/OR6QLn
• Thermapen ONE bit.ly/43qX2Za
• Royal Oak 100% Charcoal Hardwood Pellets www.royaloak.com/product-cate...
INGREDIENTS:
• Heath Riles BBQ Hot BBQ Rub
• Heath Riles BBQ Garlic Jalapeno Rub
• Heath Riles BBQ Beef Injection & Brine
• 14-16 lb brisket
• 16 oz beef broth
DIRECTIONS
1. Get your grill up to temperature of approximately 250º.
2. Trim your brisket. You can watch our easy brisket trim video for reference: • How to Trim a Brisket ...
3. Place your brisket in an aluminum pan. Mix up 16oz of beef broth and 1/3 cup of Heath Riles BBQ Beef Injection and Brine in a shaker bottle. Begin injecting your brisket in a grid pattern. Drain the excess liquid out of your pan.
4. Coat each side of your brisket with Heath Riles BBQ Garlic Jalapeno and Hot BBQ Rubs.
5. Place your brisket on your grill unwrapped for 5 hours at 250º, or until your brisket reaches an internal temperature of 155º. After 2 hours, spritz your brisket with water every hour.
6. Take your brisket off the grill, spritz with water, and wrap in aluminum foil.
7. Place your brisket back on your grill wrapped for 2 hours at 250º, or until your brisket reaches an internal temperature of 203-204º.
8. Take your brisket off of your grill and let it rest in a cooler wrapped for 1 hour.
9. Take your brisket out of your cooler, slice, and serve however you'd like.
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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
#heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #food #grilling #bbq #barbecue #recipes #simplerecipes #easyrecipes #brisket #traeger - บันเทิง
This channel is vastly underrated
Appreciate it
I use the garlic jalapeño as a base on just about everything too. Phenomenal on veggies. And if I’m cooking on the blackstone, it’s always nearby.
Keep up the great content Heath.
Really good stuff
Sounds great, thank you!
Anytime I wrap in foil I open it up for 5-10 minutes to stop cooking. Get mushy bark otherwise. Lately been resting in paper or foil in oven at 140° instead of cooler. Let sit as long as I can. 6-10 hrs best. Learned from Goldee’s BBQ in Texas. 2nd best brisket tip I’ve ever gotten.
Sounds great!
Looks fantastic.
Thanks, Kevin!
Looks perfect!
Thanks!
Great video. Looks awesome.
Thank you
Beautiful!
Thank you!
Your food looks amazing keep up the good work 👍
Thank you!
Great brisket cook! Good job!
Thanks so much!
looks good man, nice and easy
It is!
You the man
Appreciate that!
Looked like you were going to go into a happy dance after that taste - great video, thx
Glad you enjoyed it
I really needed this video.
I've only smoked a brisket one time in my life, and it didn't go well.
All about practice! I've definitely messed up a few times in my life.
Thank you I’ll be using those tips.👍🏼
Great to hear!
Delicious 🤤
Thank you 😋
Damn good 👍🏽
Appreciate it!
Nice!!!!!!
Thanks!
That looks amazing sir I’ve never cooked brisket before the one I pick up is really thick at one end and thin at other can I just cut in half and cook separate for a more even cook
Awesome!
I haven't got around to doing a brisket yet but was hoping to do one this weekend. I've seen them at my local grocery store for $90 marked brisket flat... is that just the flat without the point? Seems pretty expensive 😕
Heath, did you put fat cap up or down? Great video by the way!!!
Down
That Submariner looking nice big dog! Brisket looks good too 🥵
was thinking the same thing. Memphis in May present to himself? :)
Thanks brother. Definitely one of the best family pieces I have.
Shuck up. 😂 great video bro easy steps
Appreciate it! Thanks for watching, brother.
Oh yeah! Amazing. Do you find if you rest it too long in the Yeti that it could overcook it? Once I cooked a brisket to 204 and it stayed in the yeti probably 6 hours before I took it to a party. Then it came out over done. I've tried to be more careful ever since.
Ive had really good luck lately not putting in cooler immediately...let it come down to like 160 and then put it cooler. Guarantees the cook process has stopped
@@patstock21483 I'm thinking that's a pretty good process
I let it rest for an hour or 2. If you're going to put it in a cooler that long, might want to pull it a little early and let it keep cooking in the cooler.
Heath, what are your thoughts on wrapping with butcher paper and using wagyu beef tallow?
I have done it myself. Tastes great.
Can’t get enough of that country Texan accent
LOL!
@heath What Pellets? How long did it take to get to 150?
Royal Oak pellets, and not long at all. Takes only a few minutes!
Man makes me wanna start a channel
...I'm going to cook a 15 pound brisket this weekend. Does 1.5 hours per pound sound about right for 225 degrees?
It's different with each piece of meat. Some may hit a stall and take longer than others. Be sure you're wrapping and pulling at the right temps. You want your brisket to be probe tender before resting.
Traeger states for best flavor and results, use their pellets. I’m not tasting that much flavor. Are there any issues using other pellets?? If not, what’s the best flavored ones???
I mostly use Royal Oak Charcoal pellets
How did you cook your brisket was it fat side up or fat side down
Fat side up
Which to buy Timberline 850 or 1300?
I've personally been using the 1300 more. The 885 is great as well.
I don't inject meat ever but that looked pretty damn good in the end. I like more of a crispy bark though.
You can definitely make the outside crisper if you prefer. Glad you enjoyed!
Glad to see I'm not the only one who squirts injection across the kitchen! Thanks for the video.
It happens 🤷♂🤣
Which pellets are you running?
Royal Oak pellets
Do you inject competition brisket? Why or why not?
Most everyone injects comp brisket. They do so to impart as much beefy flavor into that one bite that the judges will take.
yes! Makes a major difference in the flavor and taste.
@@HeathRilesBBQ Thank you. Love your Channel and videos. Every recipe I have tried turns out awesome!
Never tried cooking a brisket before. Can you use butter bath for brisket?
Yes!
@@HeathRilesBBQ Thanks! I know butter bath works great on ribs! Should I inject if I’m going to wrap the brisket with butter bath?
Clappers 😂😂😂😂😂😂
🤣🤣
@@HeathRilesBBQ😂😂😂😂
What kind of pellets did you use
Royal Oak
@@HeathRilesBBQ thank you
@@beckyjacobs9176 Any time!
I've never done a brisket you make it look really easy I have almost all of your rubs but I need to get your hot Rub and I need to get your beef rub I see you came out with a new competition rub also would that be good on brisket
@@beckyjacobs9176 Yes, it would be. Can use it on beef, pork, or chicken really. Cooking a brisket isn't hard. Just watch your temps and cook to tenderness. Just takes some practice.
anyone else get a vegan meal kit youtube ad for this video? lol thats is hilarious imo
That is pretty hilarious!
I feel like I'm cheating on Malcom
🤣
Was that fat side up or down???
Up
Only 7 hour cook on that brisket? How big was that brisket from Costco
Probably about 14 pounds after trimming
I too am surprised it only went for 7 hours.
Same I bought a 19 lb /17.5 after trimming brisket from Costco I did 275 and temperature was rising quicker than expected so I put it down to 250 and gonna see where the internal temp is in next 1 hour
Now you see that brisket, that is what smoked meat is supposed to look like. Not all black and covered in soot or creosote.
Dang right!
Who stayed up and did the heavy work! 😅
Me 🤣
@@HeathRilesBBQ impressed my man!
@@cornbread2u2 Gotta do what you gotta do to make some delicious brisket!
@@HeathRilesBBQ Ive. tasted your brisket and it’s mighty fine!
@@cornbread2u2 Thanks!
Hope you come to Texas and try some real Brisket, he’ll we’ll even tech ya too
So is Texas the only place where you can cook a brisket? No disrespect but it’s dozens of techniques, cooking times,and different pits to cook on. It’s hard not to enjoy the art of each one then getting to compare notes between all the cooks and times is the best part IMO.
But I’m your defense Texas is the Brisket capital like we’re the pork capital! Lol
@@HeathRilesBBQ your right, hope I’ll have the opportunity to try some pork over there one day
I had this girl I dated yrs ago... she clapped like that,she wasn't as jucy tho
Been there brother 🤣
@@HeathRilesBBQ lol