I love you smokers, so just for today, I'll let you in on my secret. Use a jam as a binding agent, especially something a bit tart but sweet, like apricot or raspberry. It'll keep the brisket moist, flavorful, and still allows for both an incredible bark and for the best smoke ring you've ever seen. You're welcome.
@@MalleusSemperVictorwe agree on that, never used one never will. A friend of mine uses mustard binder, I’ve seen no good reason or result from using it
I slow cook my brisket at 225 degrees for 7-8 hrs and then wrap it butcher paper for another 6-8 hrs at same degree and comes out delicious!! And I don't use mustard, I use olive oil with chupacapra brisket seasoning!
depends which charcoal smoker you get..the one i have i can walk away for 6 to 8 hrs..for me playing with fire is the attraction..also even traegers can dry out a brisket..should be checkin for dry spots and spritzing at least every 2 hrs..but yes you are correct pellet grills are a set it and forget it machine but in my opinion thats boring so much so i dont even use mine anymore
Looks like the Meat Church weekday brisket recipe with different seasoning. Cooking time and temp is good here. I use tallow or ACV to spritz the butcher paper before wrapping. Wrap in the 165-175 range. Pull at 195-200 and then let it rest in a yeti cooler. Good brisket on this video though. Costco and Sam’s Club both sell prime briskets. Nice traeger!
Goldies rule (Monthly Top 30 BBQ in TX)..."biggest sized spice first so that it adheres to the meat best, then smaller stuff. Pepper, Loweries Season salt next..thats it".
I use mustard and some Sriracha as a binder Depending on how much you use you can get a tiny bit of spice left after cooking I like it but probably not everyones cup of tea
@@darklink594 Well I thought if it's important enough to make a video on "How to Smoke a Costco Brisket," then perhaps there should be a video covering Sams Club briskets and who knows maybe some other top stores. They all must be different right? Otherwise why would you specifically make one about Costco briskets? Just sayin Lol
It’s much hotter on the bottom grates for the bottom of your brisket. Literally right above the burn pot. You’ll get a 1000% better product on the upper shelf. I hate my Traeger because it doesn’t have an upper level (it’s an old one and can’t afford a new one right now). I work around the problem by using a large aluminum pan filled with water and place a second set of grates on that, then the brisket. It’s been a decent work around to keep the brisket safe. Again, the bottom sucks for brisket on pellet grills.
No it hasn't. If you look at the price per lb of brisket, it still reasonably priced to other cuts. It's just a very large piece of meat, which is why it's costly. Also, when has brisket ever been "underrated?" Lmao
Some comp brisket is smoked fat down. At least out in west TX. Agreed though, most pits smoke fat up because that’s where most of the heat is coming from
Fat up is due to radiant heat Offsets have higher radiant heat above the brisket Pellet grills have more radiant heat below so fat up is actually gonna do more harm than good
I put mine for 8-10hrs depending at what time I’m going to wake up. You can leave it for as long as you want because the meat won’t start actually cooking until the internal temp is above 190-200 degrees.
@@pmanssur I dunno. I've had my brisket so tender that if my knife isn't sharp enough, it shreds it instead of cutting it, especially since I'm cutting against the grain. I think it's deceptive in the video, because I definitely see that piece trying to tear away when he's cutting it.
Right at the tip of the flat there it looks a bit dry, but when he picks up from the middle cut where the flat meets the point, it looks pretty moist and tender to me. Slow cuts don't always mean dry or tough meat... It can also be that the knife isn't sharp enough and he's trying to avoid shredding it. Happens to me when my brisket is tender and knife isn't sharp enough. Mostly, it snags on the bark.
Is it just me or did the brisket that went into the wrap and the brisket that was sliced look like different briskets? I could be wrong but the bark got much darker.
I knew to owning a treager and I messed up my first brisket… It was dry and hard to eat but had great flavor. I cut it up and threw it in a Dutch oven with some spices and beef broth for a few hours and had some of the best taco meat I have ever had in my life. Give it a try for real
On a pellet smoker you should have a water pan below the brisket to keep it from overcooking the bottom. The diffuser plate isn't enough to protect it. If you have two racks, use the higher rack.
Is it possible to get a dark crispy bark on my ribs or brisket by smoking them at 250 to 275f? This is the highest my smoker goes, but my ribs had no bark and wet, too moist. I kept spraying them every 30 mins.
@lhdnp1980 depends on the type of ribs your using.. I always trim off the silver membrane, do my dry rub then smoke it at 250F using hickory pellets/wood for 4hrs but every hour I spray my ribs with a mixture of apple juice and white vinegar . This makes all the unnecessary fats to melt away and give it that dark crispy colour. After 4 hours I wrap the ribs and spray them, and smoke them for 2hrs. This makes the meat to regain it's juiciness and tenderness. When it's done I brush my bbq sauce and wrap in it a Cling film rest it for an hour in a hot holding warmer at 155F then serve after. Resting it makes the meat to become more tender and fall off the bone. Hope this helps
I'll stick to my charcoal Kamado. Real wood gives better flavor over pellets, plus it takes a bit of skill to keep the fire right. Which is what smoking meat is all about. Just cook your brisket in a crock pot if you want to set it and forget it.
@@IAmTheGlovenor It doesnt taste that way, or nobody would eat it. what happen is the flavor gets into the meat, and you get a nice little crust on the outside. It's the most delicious food on earth.
@@babydrippaidk sounds suspicious I’m gonna need some more convincing to eat something that looks like it came out of a cows ass and rolled around in some hay
Or you can get your costco brisket, do it at 200 starting at 4:30 in the afternoon till 6 in the morning the next day, then wrap it and KEEP it at 200 for longer. Then take it off around 11-11:30 then let it rest from then till when you want to eat.
That brisket lost the Texas tag the second that mustard touched it. Heavy seasonings are for lesser cuts. For a special and expensive cut like brisket the flavor of the meat should be the star.
With regards to the salt and pepper thing, I think it was one of the Goldee's owners who said something to the effect of "i've worked at lots of Texas BBQ places and NONE of them do only salt and pepper."
@@BBQBoozeandLife not lawrys, if you’ve talked with bbq shop owners and they let you in on their secret of how their salt is flavored, may it be smoked salt or something we don’t know.
@@jaayg2903 for sure some places are using more than S&P; but in my opinion, if you want to call your brisket Central Texas brisket, S&P only. Other than that, it’s just Texas style brisket.
Damn right. Smoked a couple of racks of ribs this last weekend seasoned with S&P and some oak I harvested from the live oak tree in my yard. Was so damn good.
my understanding and take away from her comment regarding the pellet grill was it automatically feeds the pellets to maintain the fire and smoke. Old fashioned wood or charcoal grill require getting up every few hours to rekindle the fuel. I could be totally mistaken though.
You can cook a Prime or Wagyu brisket ANY way you want, low and slow or fast cook it and it will be good, if you mess up a Prime and/or Wagyu brisket, you need to quit cooking and GO OUT AND EAT, lol
Fat side up is done only because of the way traditional offset smokers work. Pellet grills have more intense heat from the bottom, so you put the fat cap down. By your logic, its not Texas style if its an offset, but for some reason that's not your contention?
@@BrokeMyCrayon Matt Pittman from Meat Church BBQ uses a Traeger Timberline XL and does it fat side up, every time. And he’s a Texan. And he says, traditionally in Texas…brisket is cooked fat side up. Regardless if it’s an offset or pellet grill. th-cam.com/video/klmG0DQgEJs/w-d-xo.htmlsi=WDlEqM2e9XXt398D
It kills me how these texan purists as you called them say s&p only on everything just about. For anyone who doesnt know, theres not one texas smokehouse that uses only s&p. Can you make good q with only sp? Sure but you can make much better
I love you smokers, so just for today, I'll let you in on my secret. Use a jam as a binding agent, especially something a bit tart but sweet, like apricot or raspberry. It'll keep the brisket moist, flavorful, and still allows for both an incredible bark and for the best smoke ring you've ever seen. You're welcome.
No one will agree on binders. I use none.
@@MalleusSemperVictorbarbeque sauce. It's cuz everyone liked something different
@@MalleusSemperVictorwe agree on that, never used one never will. A friend of mine uses mustard binder, I’ve seen no good reason or result from using it
No sweets on the meat.
@@MichaelGillen-if1nr bro, I never had a big piece of barbeque in my life ever.
This brisket was so insanely delicious 🤤
How long was it on the grill for?
I normally finish at 220..But sounds yummy your way too
@@mikedub628Follow her instructions until it comes up to temperature. If I had to guess, though. I would say between 12 and 14 hours.
She just copied Meat Church's cooking video, verbatim, and she knows it
I slow cook my brisket at 225 degrees for 7-8 hrs and then wrap it butcher paper for another 6-8 hrs at same degree and comes out delicious!! And I don't use mustard, I use olive oil with chupacapra brisket seasoning!
Yes...NO mustard folks! Mustard is for hamburgers, not briskets lol
@@luskvideoproductions869 😂😂
@@luskvideoproductions869you gotta be trolling lol
That must be dry dry dry
@based8223 not at all my friend.
depends which charcoal smoker you get..the one i have i can walk away for 6 to 8 hrs..for me playing with fire is the attraction..also even traegers can dry out a brisket..should be checkin for dry spots and spritzing at least every 2 hrs..but yes you are correct pellet grills are a set it and forget it machine but in my opinion thats boring so much so i dont even use mine anymore
The pellets don't give as good of a taste as real wood. I barely ever use mine.
I use a Camp Chef XXL with a wood chunk smoke box. The smoke settings plus additional smoke are great.
@KyleGas-mz5sj Your damn right about that. True wood > pellets any day of the week.
Looks like the Meat Church weekday brisket recipe with different seasoning. Cooking time and temp is good here. I use tallow or ACV to spritz the butcher paper before wrapping. Wrap in the 165-175 range. Pull at 195-200 and then let it rest in a yeti cooler. Good brisket on this video though. Costco and Sam’s Club both sell prime briskets. Nice traeger!
Wow looks nice I just like going old school and smoke it in my big smoker 👍
Just FYI black pepper goes on first for a better bark.
Also, don’t use mustard…gives a woody flavor that takes away from the BBQ
Kosher Salt then 16 mesh pepper or equals parts kosher salt and 16 mesh pepper mixed and applied simultaneously. No binder necessary.
Thank you!!! I came right to the comments to say that very thing!!
Goldies rule (Monthly Top 30 BBQ in TX)..."biggest sized spice first so that it adheres to the meat best, then smaller stuff. Pepper, Loweries Season salt next..thats it".
What would you recommend instead of mustard? @@James-bd4ve
Dear ass was hesitant about the low and slow over night. It it looks great did you wake up to spray the brisket at all?
I use mustard and some Sriracha as a binder
Depending on how much you use you can get a tiny bit of spice left after cooking
I like it but probably not everyones cup of tea
Her instructions are spot on! You can’t miss with this method
I rest it 2hr in a yeti cooler
WRONG. you pull base on bark not temp
Nice Traeger. I just upgraded to a recteq
Cooking to temps is just a guide. Cook to probe tender not temp.
Could you please do a video on smoking a Sam's Club brisket?
This is literally the same thing.
@@jacobgarcia1206 Are you sure? Lol
@@duanedelperdang1749it should be the same cut of meat unless Sam's club is trying to pass off other things as brisket lol
@@darklink594 Well I thought if it's important enough to make a video on "How to Smoke a Costco Brisket," then perhaps there should be a video covering Sams Club briskets and who knows maybe some other top stores. They all must be different right? Otherwise why would you specifically make one about Costco briskets? Just sayin Lol
@duanedelperdang1749 yeah idk maybe views or maybe costco trims it different. Usually costco is a hot button for people
Top rack usually runs hotter on Tragers not sure why it was placed there on a long cook.
It’s much hotter on the bottom grates for the bottom of your brisket. Literally right above the burn pot. You’ll get a 1000% better product on the upper shelf. I hate my Traeger because it doesn’t have an upper level (it’s an old one and can’t afford a new one right now). I work around the problem by using a large aluminum pan filled with water and place a second set of grates on that, then the brisket. It’s been a decent work around to keep the brisket safe. Again, the bottom sucks for brisket on pellet grills.
Solution=dump the Chinese Traeger, buy a Yoder.
Always hotter closer to the flue. Always hotter on the top shelf. Doesn't matter the brand, that's the way the convection works.
Time and temp is a good guideline, but you should be looking for tenderness more than temp.
Looks amazing!
Where do you find a Prime beef brisket at 14lbs for only $65? It wasn't even yellow tagged.
Some Costcos sell prime brisket for 4.29/lb currently. It’s hit and miss when they have them. Best price around.
Thanks for the tips. I appreciate you sharing.
Good food all the time on TH-cam I swear. I wish I could eat some of this.
Cool video, and that grill is awesome!
this the best way always comes out 🔥🔥🔥🔥
My god that looks amazing and perfect 😲😲
Forgot to mention temperature is a guide. Always go to probe tenderness
Bark looks insane!!🤤
Great looking smoker u have there. !
Total time investment please, including 3 hours in a cooler ??? Thank You
I miss when brisket was under rated 😪 cause now that people know the price has gone way up
No it hasn't. If you look at the price per lb of brisket, it still reasonably priced to other cuts. It's just a very large piece of meat, which is why it's costly. Also, when has brisket ever been "underrated?" Lmao
It was never underrated its just pellet smokers made it easy for everyome to be able to do it now.
@@DraftLogic
Our Kroger here in Texas had them recently for a $1.87/LB! Bought a 17.5LB brisket for $32! Smoking it as we speak!
@@SlickRick-98 here the cheapest it is is 2.79 lb
Looks so bomb. Texas brisket is always fat up but that’s difficult to achieve on a pellet grill.
“Always” 😂
@@Batten-jc6ws yes always. It’s part of the presentation. Makes a difference. Try to find an authentic Texas BBQ place that cooks fat down, you won’t.
Some comp brisket is smoked fat down. At least out in west TX.
Agreed though, most pits smoke fat up because that’s where most of the heat is coming from
Fat up is due to radiant heat
Offsets have higher radiant heat above the brisket
Pellet grills have more radiant heat below so fat up is actually gonna do more harm than good
Is this a commercial for Costco or traeger?
How many hours did it takenovernight curious what total cook time wound up being
I put mine for 8-10hrs depending at what time I’m going to wake up. You can leave it for as long as you want because the meat won’t start actually cooking until the internal temp is above 190-200 degrees.
@@germanium0615 Untrue. The meat is cooking way before that temperature that but is when the fat starts rendering.
Any videos on how to smoke a Sam’s brisket? I don’t have a Costco’s nearby.
Run it the same way. Thanks for watching!
That looked good lady! I see a lot of these videos where the brisket is kind of dry. Not this one, looked juicy ash yo lol
Which Traeger Model?
I use Montreal steak spice! 12 hrs at 200! Was awesome! Didn’t even check the temp.
Looked tough when cutting and drt
Yup he struggling to slice
@@pmanssur I dunno. I've had my brisket so tender that if my knife isn't sharp enough, it shreds it instead of cutting it, especially since I'm cutting against the grain. I think it's deceptive in the video, because I definitely see that piece trying to tear away when he's cutting it.
Right at the tip of the flat there it looks a bit dry, but when he picks up from the middle cut where the flat meets the point, it looks pretty moist and tender to me. Slow cuts don't always mean dry or tough meat... It can also be that the knife isn't sharp enough and he's trying to avoid shredding it. Happens to me when my brisket is tender and knife isn't sharp enough. Mostly, it snags on the bark.
Don't trim, that is part of the problem
Is it just me or did the brisket that went into the wrap and the brisket that was sliced look like different briskets? I could be wrong but the bark got much darker.
I knew to owning a treager and I messed up my first brisket… It was dry and hard to eat but had great flavor. I cut it up and threw it in a Dutch oven with some spices and beef broth for a few hours and had some of the best taco meat I have ever had in my life. Give it a try for real
On a pellet smoker you should have a water pan below the brisket to keep it from overcooking the bottom. The diffuser plate isn't enough to protect it. If you have two racks, use the higher rack.
As a texas style pitmaster... this is too mouth watering🎉🎉
Is it possible to get a dark crispy bark on my ribs or brisket by smoking them at 250 to 275f? This is the highest my smoker goes, but my ribs had no bark and wet, too moist. I kept spraying them every 30 mins.
@lhdnp1980 depends on the type of ribs your using.. I always trim off the silver membrane, do my dry rub then smoke it at 250F using hickory pellets/wood for 4hrs but every hour I spray my ribs with a mixture of apple juice and white vinegar . This makes all the unnecessary fats to melt away and give it that dark crispy colour. After 4 hours I wrap the ribs and spray them, and smoke them for 2hrs. This makes the meat to regain it's juiciness and tenderness.
When it's done I brush my bbq sauce and wrap in it a Cling film rest it for an hour in a hot holding warmer at 155F then serve after. Resting it makes the meat to become more tender and fall off the bone. Hope this helps
@ugfinest256 oh my goodness! You gave me all your secrets!🙊 Thank you for responding!🤗🤗🤗
Dang!!!! What kind of Treager you got.?
How many hours is over night?
That smoke ring goes crazy.
How do you make sure your pellets aren’t going to run out overnight? I feel like my smoker goes through them quickly.
Pellet grills are nice for just overnight stuff but I still like using an offset
I have a Traeger I need to try this.
How many hours was it on the grill for?
Depends, but I would say between 10-14 hours. 220 degrees for the fire to get the internal meat temperature to around 200
Excellent recipe.
Forgot that beef tallow but still looks good
I hope you sprayed that before wrapping it. Also don’t be afraid to let it rest all day
Looks good
You can actually crank it up to 260 while cooking. You will have the same final product, but way faster.
I'll stick to my charcoal Kamado. Real wood gives better flavor over pellets, plus it takes a bit of skill to keep the fire right. Which is what smoking meat is all about. Just cook your brisket in a crock pot if you want to set it and forget it.
Right on
I love
How this video has hella view yet the smoker is brand new.
What traeger pellet smoker is this?
What model traeger is this?
Look at that cavity where the rendered fat used to be. Perfection.
Is it burnt??? Did you drop it in dirt?
No, it's actually supposed to look like that
@@babydrippaWhy would anyone want to eat something that looks like it was dropped in dirt? That's what pigs do
@@IAmTheGlovenor It doesnt taste that way, or nobody would eat it.
what happen is the flavor gets into the meat, and you get a nice little crust on the outside. It's the most delicious food on earth.
@@babydrippaidk sounds suspicious I’m gonna need some more convincing to eat something that looks like it came out of a cows ass and rolled around in some hay
When do you take it out and wrap it?
When it hits 165 internal, she says it in the vid
@@OfArgento thank you!
I have a Traeger? Where is it?
Hi Do you provide training services for new takeaway opening in London United kingdom 🇬🇧?
The widdle pellet gwill
Or you can get your costco brisket, do it at 200 starting at 4:30 in the afternoon till 6 in the morning the next day, then wrap it and KEEP it at 200 for longer. Then take it off around 11-11:30 then let it rest from then till when you want to eat.
That in the UK would be double the cost.. looks good though
That brisket lost the Texas tag the second that mustard touched it. Heavy seasonings are for lesser cuts. For a special and expensive cut like brisket the flavor of the meat should be the star.
With regards to the salt and pepper thing, I think it was one of the Goldee's owners who said something to the effect of "i've worked at lots of Texas BBQ places and NONE of them do only salt and pepper."
I think it mostly started with Franklin.
@@alexg7856the old school places used to do S&P only. Now we see all sorts of great things. Started long before Franklin.
@@alexg7856there’s no way Franklin’s only uses salt and pepper.
for some reason I am still not sold on traegers. Great video although
That smacks
CENTRAL Texas Brisket is S&P only. Smoked with Oak.
Everything else is just a brisket. It’s like Napolitano style pizza.
Seasoned salt
@@jaayg2903 if you use seasoned salt, you can’t call it Central Texas brisket. We should make this a law 😂😂
@@BBQBoozeandLife not lawrys, if you’ve talked with bbq shop owners and they let you in on their secret of how their salt is flavored, may it be smoked salt or something we don’t know.
@@jaayg2903 for sure some places are using more than S&P; but in my opinion, if you want to call your brisket Central Texas brisket, S&P only.
Other than that, it’s just Texas style brisket.
Damn right. Smoked a couple of racks of ribs this last weekend seasoned with S&P and some oak I harvested from the live oak tree in my yard. Was so damn good.
wood or charcoal beats a pellet grill everytime..even with the super smoke setting
my understanding and take away from her comment regarding the pellet grill was it automatically feeds the pellets to maintain the fire and smoke. Old fashioned wood or charcoal grill require getting up every few hours to rekindle the fuel. I could be totally mistaken though.
My Lone Star Grillz pellet smoker does an awesome job ,best pellet grill on the market uses pellets and wood chips together
Can hardly wait to smoke my 1st brisket on my brand new Ironwood XL Traeger.
You can cook a Prime or Wagyu brisket ANY way you want, low and slow or fast cook it and it will be good, if you mess up a Prime and/or Wagyu brisket, you need to quit cooking and GO OUT AND EAT, lol
The tears in my eyes can attest to my stomach rumbling
That’s not a Texas style brisket. Still a brisket, but not Texas style. Should be fat side up if Texas style.
i lived in texas 60s 70s. was not fat side up.
@@ScottysBackYardBBQ maybe where you lived. Where I lived in East Texas, it’s fat side up. And majority pit masters in Texas do it fat side up.
Fat side up is done only because of the way traditional offset smokers work. Pellet grills have more intense heat from the bottom, so you put the fat cap down.
By your logic, its not Texas style if its an offset, but for some reason that's not your contention?
fat side towards the heat source
@@BrokeMyCrayon
@@BrokeMyCrayon Matt Pittman from Meat Church BBQ uses a Traeger Timberline XL and does it fat side up, every time. And he’s a Texan. And he says, traditionally in Texas…brisket is cooked fat side up. Regardless if it’s an offset or pellet grill.
th-cam.com/video/klmG0DQgEJs/w-d-xo.htmlsi=WDlEqM2e9XXt398D
There's nothing less Texas than using a Traeger
Nice
It kills me how these texan purists as you called them say s&p only on everything just about. For anyone who doesnt know, theres not one texas smokehouse that uses only s&p. Can you make good q with only sp? Sure but you can make much better
From how hard you cut into it, I would recommend learning more
Ok, it looks good, but nothing about this was "Texas style"
Looks like you should have let it rest a bit longer. Those slices were way too hard to cut. You should be able to cut through a brisket with a fork.
🌴
She watched the meat church video!
Tragers are cool and all but I think they are just outdoor ovens. Not real smoking
Fat cap up or down?
Up
Why is everyone using mustard on it
I liked the way she slapped it..
“On a tregger”
You vocal fried it
Us Texans don't believe in trimming the brisket and this is the 44 talkin 😅😅😮😅
A 14 lb brisket here in NE Ohio is $90…. So jealous you get it for $65!!!
Depends on the size and quality. Sam's and Costco are not known for high-quality briskets.
You can hold a kamado joe at 200 all night too 🤷♂️ been there done that
Why are you smoking after wrapping? Why not put it in the oven and not waste pellets🤷
200 degrees doesn’t mean it’s done
Never trim it thats some shit Mc Donald's would do
Easy bake oven no thanks, use a real offset if you want smoke flavor
THIS AIN'T NO TEXAS BRISKET! Salt, pepper & Post Oak only. That how you do a Texas brisket.
I tried it just how you say and it was so damn dry I just made chopped beef out of all of it 🤦🏼♂️
Well Tex, Honey vinegar not mustard
Wow .. how your forearms get so hairy?
Super smoke on a pellet is an oxymoron!
Salt and pepper, no mustard.
the mustard is just a binder