First time ever smoking, and followed this recipe to the T with a new Masterbuilt Gravity Smoker. Took just over 18 hours (+4 hours rest). It was so dang good. A pal that's smoked a lot said it was some of the best brisket he's ever had. Thanks Chef, that was fun!
This was an excellent method, Ive always struggled with getting the bark to set properly when doing brisket. The overnight lower temp plus having a small water pan to keep humidity up yielded the best brisket Ive ever cooked this afternoon. Great timing on this video and thank you for making it!
Great video. I also like the overnight smoke, and water in a pan for sure.. I also like to add apple cider vinegar to the water.. only thing I'm surprised about is how many people still wrap foil directly on any foods now that we know it leeches into the food.. other than the aluminum, loved everything I saw here!
@@allthingsbbq Were you able to run this entire cook on one hopper full of pellets or did you have to refill? Just picked up a whole packer today. . . It's about to go down 8 )
A suggestion. After you wake up, bump it up to 250 for a couple of hours. When I wake up it is usually only around 140-ish. When I go 250 I get a better bark than what you have. After 2 hours at 250, bump her up to 290/300 and by then you will be around 180 in the meat. Much better bark then I think. You can really get the fat rendered when hitting it with 290-300 and the bark gets better too:-). I took many ideas from your video, thank you! Crank up the temps IMHO. Thanks again! OMG, who am I to tell you how to cook a brisket... there are so many ways to cook a good brisket... thanks again. The over night method rocks!
This! It also helps get those heavier packers at temp quicker. I've found if my brisket is 16+ lbs there's no chance it gets to 203 at 250 within a reasonable time
Great video. Brisket looked delicious. Also want to give you props for shooting in 4k. Some things just look so much better in 4k, and food is definitely one of them. Thanks
Great explanation of what and why things are happening. A lot of videos just say do this for 12 hours and this is your outcome. Love the “this is why I’m doing it this way.” Cooking brisket is an art. So many variables that can change what you may need to do. Outside temp, condition of the wood/pellets/charcoal, meat quality/size/trim, etc.
The most helpful part was the 'debrief' talking about what didn't go perfect and how to improve- thanks for including that! I'd love to see a video dedicated to serving the brisket. What's the best way to get it from the rest to people's plates at a bbq in the juiciest way possible.
I just picked up a Traeger too, just picked up a brisket. I'm going to dry brine mine over night, then smoke tomorrow night. I'll post my results here, let me know how yours goes!
@@guy420man Brisket turned out pretty good, I should have started it earlier though, I didn't give it enough time to rest before people came over. Once trimmed it was a 19lb brisket, and the stall went way longer than I had accounted for. Rookie mistake, but all things considered I'm pleased with the results and the lessons learned! Think I'm going to use a water pan underneath next time, the bottom was a litte overcooked compared to the rest.
I just watched 5 videos on cooking a brisket on a Traeger and by far yours looks the most amazing! I was on the fence buying a Traeger because they just did not look as good as more standard smokers. Must have been the foil boat method! Wow great job! I am bought into getting the Traeger again!
Depending on the money you can throw at it, I went with the Yoder after saving up for a bit as it's fairly equivalent with the higher-end Traegers and is made with REALLY thick US-made steel. Part of how I got into this channel was directly related to learning how to cook on it. Good luck with whatever you wind up getting!
Always love Chef Tom videos. Would like to see a side-by-side comparison of the foil boat method in this video compared to the Goldee's method of no wrap followed by a 12 hour warm hold.
Chef, I want to send a sincere thank you, your way. I've been watching your videos for over a year now, and the things that stand out are always the "minor techniques" that your share. More than once, I've seen the title of a video, knowing full-well, the recipe, my spin on it, and the traditions that I've picked up on the way. I have NEVER seen an atbbq video that didn't teach me something new. Never! I'm currently working on building an outdoor BBQ setup, and seeing your methods have influenced my choices. Thank you, from my entire family! (They reap the benefits of BBQ, the way you BBQ!) 😄😎 Thanks Brotha!
I know this cook didn’t end perfectly but I’m happy to see it. I cooked on a 36 Lang for decades and loved to pellet 4 years ago. I have gotten my briskets down to an almost 95% success rate. However some briskets just want to be difficult. It was nice to see even guys I admire and love their videos have the occasional cook just come up a tad shy of perfection. Loving the foil boat method, coming from a texas guy I never thought I’d use anything but butcher paper or running naked and afraid like we did in the 90’s. I have found using g a cold smoke generator in my pellet (recteq) helps me produces a great bark. It’s not as great as running a stick but I’ve been able to fool even the most purest stick burner guys over the years. Again love the videos and how you break everything down. Can’t wait to watch the next.
How are you using the cold smoke box on the RecTec with brisket? I have an RT-700 and a smoke box video popped up in my feed yesterday and was interested in how people use those smoke boxes
@@ryanr6240 So I use a smoke daddy PIG cold smoke generator. I had to drill a hole in the side of my RT-700 under the left side table (where the control board is). I use some chips and pellets to build a coal bed and then add in large chunks of wood to get smoke. Typically I get around 2hrs of smoke so I'll reload it once or twice to get to around 6hrs of smoke. It is perfect for cold smoking cheese, spices, and veggies. I have also built a top shelf for the RT-700 which I feel I get better smoke profiles when im cooking yup there.
Love you videos Chef Tom. I found a miss marked Angus full brisket at my local Fry's last weekend for 29 bucks!! I am going to use this method on my Pit Boss smoker tomorrow. Will let you know how it goes.
My first smoked Turkey that I did last year for Thanksgiving was all thanks to Tom!!! I learned everything about it from him!! It turned out perfect!!!
Would love to see you do a reverse seared London Broil. It’s a cheap cut that I tend to use a lot for quick weeknight dinners. Would like to see your take on it! Cheers
Great video. Can’t wait to try this. If I wanted to pull this off the smoker and keep warm for 6 hours, how would I do this? I’m wanting to take it to a party and eat it at dinner time
I'm a brisket junkie and watch any video about smoking a brisket. A little bit of knowledge from different perspectives gives a general idea of what to do.
The knife is the Cangshan Haku 6in Boning Knife: www.atbbq.com/products/shun-classic-6-inch-boning-fillet-knife You can also check out all of the products used in the video in the description!
It's interesting that you put the finer rub on first. I've seen others say to put the coarse on first because if you put the finer stuff on first then the coarse stuff won't stick.
About how many pounds of pellets would you go through on a long cook like this? Is the YS640S hopper large enough to hold a full cook's worth? I just got mine 2 days ago and I've already made the best fast smoked Tri Tip and the best smoked/roasted chicken I've ever done on a grill!! This thing is a BEAST (actually what I named it in the Fireboard App :D ) and it does everything just live you've been saying all along. I absolutely love it.
Excellent. I just got a 19lb choice packer brisket from Costco to smoke on my GMG Daniel Boone. I’m a little concerned with the size but it gives me room to trim.
How long do u let the seasoning set in before u put it on the grill? Also, I don't have a raised grate. Can I do it on the lower/original grate? If so , what tips/advice can u give me? I have a treager 575.
8-14 hour rest is the only way I do it now. 2 main reasons to do it is you can take your brisket out just 15-30 min prior to serving so it's easier to plan and the most important reason is because the brisket is at it's most tender after that rest.
Yumyumyum, had my first Brisket 2 months ago, the son in law of my partner made it, my goodness, so tasty, especially the barkpart. And did you hear around 17 minutes into the video? They found you, and were coming to get you😂😉
Invest in a Seal-a-Meal. Slice up your brisket, vacuum pack the slices and freeze. To thaw out, drop the the sealed bag of slices in very hot water for about 20 to 30 minutes. Remove, slice open the bag and serve. Comes out as fresh as it went in. Works great for pulled pork too.
I do the same cook on my ys640s but just a little different. I put it on at midnight and set the temp at 225. I can get a full 8 hours sleep and it has never reached the target IT. Usually when I wake up it's stalling in the 160's. I use a Fireboard Spark to monitor the temps bedside so I don't have to be wake enough to use my phone. I've never tried the boat method, I always just tightly wrap in foil when I wake up. I'm usually resting it by noon.
Ok, I am very excited to try an overnight brisket; I will have a brisket that is about half the weight you have in your video. So, I am thinking of going down to 180f to give the low and slow before it hits 170f. However, when you place it in its rest in your Ali tray, do you cover or keep it expose
Great question. In terms of eating, this brisket was great. Tom pointed out that the slice out of the flat pulled apart a little too easy. A KCBS BBQ Judge would ding you for that. To get a firmer bite, it would've been bit off the Yoder just a bit earlier. Thanks for watching!
Excellent video. I just cooked my first brisket yesterday, turned out pretty well for my first time. Solid bark, juicy for the most part (edges got pretty dry, just need to work on trimming) I used a bullet smoker, so not ideal but got the job done Cant wait to upgrade to pellet smoker 😊
I put a probes in point and the flat on my YS640 and cooked my brisket on the top shelf in the middle. The point was on the right near the chimney. I noticed a big temp discrepancy between the two areas. How do you manage the cook? Do you rotate the brisket to prevent one area finishing before the other?
Darn fine video tutorial @AllThingsBbq ..I have been skittish about doing a Brisket (doing it wrong and being shamed) . Thank you so much Chef Tom for this video my friend!. . #BrokerDon
Don, this is a simple recipe. Find a choice brisket follow the process. Keep it simple first salt/pepper. Know what pellets you want and go for it. Even if it’s not perfect it will be pretty good.
Thanks for showing this smoking on a pellet grill. I have a camp chef pellet smoker. Mine only has 1 shelf. Would you still recommend overnight smoking?
This is a really good question, as the second shelf does place space between the heat and the brisket. At 190, you can cruise through the night with confidence. Thanks for watching!
I'm no way a pitmaster so this is an amateur comment. Brisket is my nemesis. Always has been. My last one I took to 203IT and removed my brisket. Then i lowered my temp to 165. When temp settle in put my brisket back on till fuel ran out. Several hours. Fat rendered perfectly. Best one yet. Again amateur backyard comment.
Everyone has a “suggestion “ but this man has the video!
One of the few videos that clearly shows the change in grain and slicing direction at the end. Nice.
Thank you so much! 🧡
First time ever smoking, and followed this recipe to the T with a new Masterbuilt Gravity Smoker. Took just over 18 hours (+4 hours rest). It was so dang good. A pal that's smoked a lot said it was some of the best brisket he's ever had. Thanks Chef, that was fun!
dang, I bet you used a ton of charcoal to smoke on the gravity for 18 hours
I’ve watched numerous videos on smoking a brisket and I really appreciate this one. Definitely the right one for my preference!
This was an excellent method, Ive always struggled with getting the bark to set properly when doing brisket. The overnight lower temp plus having a small water pan to keep humidity up yielded the best brisket Ive ever cooked this afternoon. Great timing on this video and thank you for making it!
We really appreciate you taking the time to comment. Best brisket ever!, now that is great news. I've shared this with the team. Thanks for watching!
Great video. I also like the overnight smoke, and water in a pan for sure.. I also like to add apple cider vinegar to the water.. only thing I'm surprised about is how many people still wrap foil directly on any foods now that we know it leeches into the food.. other than the aluminum, loved everything I saw here!
Use more pepper. That will get a better bark
@@allthingsbbq Were you able to run this entire cook on one hopper full of pellets or did you have to refill? Just picked up a whole packer today. . . It's about to go down 8 )
A suggestion. After you wake up, bump it up to 250 for a couple of hours. When I wake up it is usually only around 140-ish. When I go 250 I get a better bark than what you have. After 2 hours at 250, bump her up to 290/300 and by then you will be around 180 in the meat. Much better bark then I think. You can really get the fat rendered when hitting it with 290-300 and the bark gets better too:-). I took many ideas from your video, thank you! Crank up the temps IMHO. Thanks again! OMG, who am I to tell you how to cook a brisket... there are so many ways to cook a good brisket... thanks again. The over night method rocks!
This! It also helps get those heavier packers at temp quicker. I've found if my brisket is 16+ lbs there's no chance it gets to 203 at 250 within a reasonable time
Thanks for the advice!
Smoking my first brisket and this was a *super helpful* tip! Thank you brother
Great video for a first-time smoking brisket guy. I've watched quite a few, but this one is the best.
Great video. Brisket looked delicious. Also want to give you props for shooting in 4k. Some things just look so much better in 4k, and food is definitely one of them. Thanks
I used your method from this video, turned out excellent!!! Thank you. This will be my forever go to way to smoke brisket
I’m a simple guy. I see brisket, i click on video
Smoked meats... here's a like button.
Same
Fat cap up or down?
Me too ahahah
@@joshsinglefooter down. But honestly I don’t think there’s a huge difference
Great video. To the point and very helpful! Thanks Doing my first whole packer brisket tonight.
Thank you and good luck! It's going to be awesome!
Great explanation of what and why things are happening. A lot of videos just say do this for 12 hours and this is your outcome. Love the “this is why I’m doing it this way.” Cooking brisket is an art. So many variables that can change what you may need to do. Outside temp, condition of the wood/pellets/charcoal, meat quality/size/trim, etc.
The taste then the lean back says it all! Thanks Chef Tom!!
The most helpful part was the 'debrief' talking about what didn't go perfect and how to improve- thanks for including that! I'd love to see a video dedicated to serving the brisket. What's the best way to get it from the rest to people's plates at a bbq in the juiciest way possible.
Man, you really got these videos and cooks down! Thank you so much for your outstanding content. Another delicious looking cook!
I am team foil boat all the way. Learned of it first from Chud’s bbq and tried it and don’t think I will ever do it another way again!
Same here. Love the bark, also love Bradley lol
My Sunday brisket on the Yoder. Thanks for the instructions.
Just bought a Pit Boss for Father's day, and my first Brisket is going on it tomorrow night. Using this method for sure.
Chef Tom makes everything look so easy.
Yes true! But a pellet grill is also much easier than a charcoal/kamado tho
Wife just got me a Traeger for an early Father's day gift so can't wait to try this method out.
I just picked up a Traeger too, just picked up a brisket. I'm going to dry brine mine over night, then smoke tomorrow night. I'll post my results here, let me know how yours goes!
@@robertrobinson1135 will do man, good luck.
@@guy420man Brisket turned out pretty good, I should have started it earlier though, I didn't give it enough time to rest before people came over. Once trimmed it was a 19lb brisket, and the stall went way longer than I had accounted for. Rookie mistake, but all things considered I'm pleased with the results and the lessons learned! Think I'm going to use a water pan underneath next time, the bottom was a litte overcooked compared to the rest.
@@robertrobinson1135 nice, I’m trying mine tomorrow night, it’s 11.5 lbs before trimming so hopefully no issues with stalling.
Great video! I like the way you broke everything down!
You are SOOOO GOOD at explaining everything- thankyou so much😊🙌🏻👍🏻
Looks tasty
I just watched 5 videos on cooking a brisket on a Traeger and by far yours looks the most amazing!
I was on the fence buying a Traeger because they just did not look as good as more standard smokers. Must have been the foil boat method! Wow great job! I am bought into getting the Traeger again!
He used the best brisket money can buy so that biases this a little
Depending on the money you can throw at it, I went with the Yoder after saving up for a bit as it's fairly equivalent with the higher-end Traegers and is made with REALLY thick US-made steel. Part of how I got into this channel was directly related to learning how to cook on it. Good luck with whatever you wind up getting!
Chef Tom is a genius
Thanks for sharing this. such an informative video. im going to do one of these tonight.
Always love Chef Tom videos. Would like to see a side-by-side comparison of the foil boat method in this video compared to the Goldee's method of no wrap followed by a 12 hour warm hold.
Mad Scientist BBQ did just that this week!
Lovely video. I have been making pastrami for a while. Pressure cooking though. This weekend the Treager is coming out. Thank you.
Your videos have me wet aging a nice brisket for Father's Day😊
Chef, I want to send a sincere thank you, your way. I've been watching your videos for over a year now, and the things that stand out are always the "minor techniques" that your share. More than once, I've seen the title of a video, knowing full-well, the recipe, my spin on it, and the traditions that I've picked up on the way. I have NEVER seen an atbbq video that didn't teach me something new. Never! I'm currently working on building an outdoor BBQ setup, and seeing your methods have influenced my choices. Thank you, from my entire family! (They reap the benefits of BBQ, the way you BBQ!) 😄😎 Thanks Brotha!
I know this cook didn’t end perfectly but I’m happy to see it. I cooked on a 36 Lang for decades and loved to pellet 4 years ago. I have gotten my briskets down to an almost 95% success rate. However some briskets just want to be difficult. It was nice to see even guys I admire and love their videos have the occasional cook just come up a tad shy of perfection.
Loving the foil boat method, coming from a texas guy I never thought I’d use anything but butcher paper or running naked and afraid like we did in the 90’s. I have found using g a cold smoke generator in my pellet (recteq) helps me produces a great bark. It’s not as great as running a stick but I’ve been able to fool even the most purest stick burner guys over the years.
Again love the videos and how you break everything down. Can’t wait to watch the next.
How are you using the cold smoke box on the RecTec with brisket? I have an RT-700 and a smoke box video popped up in my feed yesterday and was interested in how people use those smoke boxes
@@ryanr6240 So I use a smoke daddy PIG cold smoke generator. I had to drill a hole in the side of my RT-700 under the left side table (where the control board is). I use some chips and pellets to build a coal bed and then add in large chunks of wood to get smoke. Typically I get around 2hrs of smoke so I'll reload it once or twice to get to around 6hrs of smoke. It is perfect for cold smoking cheese, spices, and veggies. I have also built a top shelf for the RT-700 which I feel I get better smoke profiles when im cooking yup there.
Great video man. Learning some great tricks
Thanks for the great video.
The stall is, I believe, caused by evaporative cooling.
I love the video bruh. Simple steps. Can’t wait to start cooking a brisket. Yoy have a subscriber
A little bite of heaven, Thanks Chef Tom.
That lonestar rub is a game changer. Best rub I've ever used and it's from the main man chef Tom!
And now I'm hungry and having a hankering for brisket.. thank you Chef looked great!
Love you videos Chef Tom. I found a miss marked Angus full brisket at my local Fry's last weekend for 29 bucks!! I am going to use this method on my Pit Boss smoker tomorrow. Will let you know how it goes.
Now that, was some damn good looking brisket.
Awesome video! One question, what temp did you put it back into the smoker in the foil boat?
Love the content! I learned the foil boat from ChudsBBQ a few years back and it’s definitely the way to go for maximum barkage.
Fine looking brisket! 🍻
Thanks Jake!
I’ve seen the numerous other brisket videos from Chef Tom and I still look forward to new ones. I learn something new every time.
That's a great compliment!! Thanks for being part of our community!
My first smoked Turkey that I did last year for Thanksgiving was all thanks to Tom!!! I learned everything about it from him!! It turned out perfect!!!
Hi chef Tom i saw your video, from Mauritius. i got inspiration by your video and i want to open a business like your.
Thanks for the love from Mauritius! It's a huge honor to be an inspiration! 🔥
Great video !
Would love to see you do a reverse seared London Broil. It’s a cheap cut that I tend to use a lot for quick weeknight dinners. Would like to see your take on it! Cheers
Mouthwatering deliciousness!!! When you foil boat the brisket, do you leave the temp running at 250??
I'm sure you do, otherwise you'll have a difficult time reaching target temp.
So damn happy I found this. 🤤
We’re happy you're here! 🧡
Just wow… looks incredible
Great video. Can’t wait to try this. If I wanted to pull this off the smoker and keep warm for 6 hours, how would I do this? I’m wanting to take it to a party and eat it at dinner time
I'm a brisket junkie and watch any video about smoking a brisket. A little bit of knowledge from different perspectives gives a general idea of what to do.
I'll try your way! First attemp was a disaster!! New to smoker altogether! Not much of smoker experts around here!
Great video
Exelent video. Info about the knife to trim the brisket?? Thanks
The knife is the Cangshan Haku 6in Boning Knife: www.atbbq.com/products/shun-classic-6-inch-boning-fillet-knife
You can also check out all of the products used in the video in the description!
How long does it rest after cook?
It's interesting that you put the finer rub on first. I've seen others say to put the coarse on first because if you put the finer stuff on first then the coarse stuff won't stick.
You do make it look easy. I'm itching to buy a pellet smoker.
Thanks Tom.
About how many pounds of pellets would you go through on a long cook like this? Is the YS640S hopper large enough to hold a full cook's worth? I just got mine 2 days ago and I've already made the best fast smoked Tri Tip and the best smoked/roasted chicken I've ever done on a grill!! This thing is a BEAST (actually what I named it in the Fireboard App :D ) and it does everything just live you've been saying all along. I absolutely love it.
Thank you Chef Tom looks Delicious
So does the brisket.
Excellent. I just got a 19lb choice packer brisket from Costco to smoke on my GMG Daniel Boone. I’m a little concerned with the size but it gives me room to trim.
Thanks for sharing dear friend 😊✌️
Great video. I never really did see was this fat up or meat up on the grill
Great video! Plan on doing a prime brisket some time soon. Can I ask approximately what the weight of the brisket was prior to trimming off the fat?
Hell yeah dude...hell yeah!!!
How would the brisket turn out if u don't trim it? I think that would be a good vid to do.
Damnyou Chef Tom!!!! Now I have to make this too!😂😂😂 Love it! Thanks!
When he goes to the foil boat, is the temp still at 250?
How long do u let the seasoning set in before u put it on the grill? Also, I don't have a raised grate. Can I do it on the lower/original grate? If so , what tips/advice can u give me? I have a treager 575.
” that's happiness right there” just sirens and chaos going on in the background
What temp do you have the smoker at when you put the foil boat back in smoker
What kind of knife is that??? Looks really nice
Hey chef Tom, can we stop before wrapping, refrigerate and then when we are ready start over at the wrap stage?
ive always wrapped in paper... may try this boat method
I’m about to make my first brisket this year and this is the best video I found. The step by step is great. Happy Holidays! Wish me luck!! 😅
Is the fat cap up the whole time? And what temperature is the smoker with the foil boat? Looks amazing!
Tripped me out. I was like that brisket looks different then the one that went in
My only recommendation, give it a nice 12 hour rest at 150 degrees. It makes a world of difference
Thats ridiculous, meat is in the critical zone for way way to long.
@@nickmartin812 all the Texas BBQ joints do it. Danger zone is below 140. Check out some videos with CHUD or mad scientist
@@nickmartin812 th-cam.com/users/shortsDLMXcRrJzOw?feature=share
@@nickmartin812 th-cam.com/video/0_copIfTny8/w-d-xo.html
8-14 hour rest is the only way I do it now. 2 main reasons to do it is you can take your brisket out just 15-30 min prior to serving so it's easier to plan and the most important reason is because the brisket is at it's most tender after that rest.
Yumyumyum, had my first Brisket 2 months ago, the son in law of my partner made it, my goodness, so tasty, especially the barkpart.
And did you hear around 17 minutes into the video? They found you, and were coming to get you😂😉
Great video! What is the best way to preserve and reheat brisket that isn’t eaten? Can it be frozen and eaten later? Thanks
Invest in a Seal-a-Meal. Slice up your brisket, vacuum pack the slices and freeze. To thaw out, drop the the sealed bag of slices in very hot water for about 20 to 30 minutes. Remove, slice open the bag and serve. Comes out as fresh as it went in. Works great for pulled pork too.
In middle of smoking or grilling do you spray it with something
Chef Tom, do you have any concerns about the brisket being between 40-140 for so long?
I do the same cook on my ys640s but just a little different. I put it on at midnight and set the temp at 225. I can get a full 8 hours sleep and it has never reached the target IT. Usually when I wake up it's stalling in the 160's. I use a Fireboard Spark to monitor the temps bedside so I don't have to be wake enough to use my phone. I've never tried the boat method, I always just tightly wrap in foil when I wake up. I'm usually resting it by noon.
No, salt and smoke are both good for preservation. You don't have to worry about foodborne bacteria as the meat is protected as it comes to temp.
I heard the Rick Flair "WOOO" when you took that bite of the point.
Do you ever run a water pan?
Ok, I am very excited to try an overnight brisket; I will have a brisket that is about half the weight you have in your video. So, I am thinking of going down to 180f to give the low and slow before it hits 170f. However, when you place it in its rest in your Ali tray, do you cover or keep it expose
Knife looks dull or tuff brisket?
You're joking, I'm assuming?😂😂😂
That looks delish! When you say it's slightly overcooked. What would you of done differently?
Great question. In terms of eating, this brisket was great. Tom pointed out that the slice out of the flat pulled apart a little too easy. A KCBS BBQ Judge would ding you for that. To get a firmer bite, it would've been bit off the Yoder just a bit earlier. Thanks for watching!
Great video! My Traeger settings go from… Smoke, 180, 225, 250. What would you suggest for the over night temp?
Isn’t that a little common sense? 180 of course.
Excellent video. I just cooked my first brisket yesterday, turned out pretty well for my first time. Solid bark, juicy for the most part (edges got pretty dry, just need to work on trimming)
I used a bullet smoker, so not ideal but got the job done
Cant wait to upgrade to pellet smoker 😊
I put a probes in point and the flat on my YS640 and cooked my brisket on the top shelf in the middle. The point was on the right near the chimney. I noticed a big temp discrepancy between the two areas. How do you manage the cook? Do you rotate the brisket to prevent one area finishing before the other?
What time do you recommend putting it on if you want to eat about 6 pm?
Darn fine video tutorial @AllThingsBbq
..I have been skittish about doing a Brisket (doing it wrong and being shamed) . Thank you so much Chef Tom for this video my friend!.
.
#BrokerDon
Don, this is a simple recipe. Find a choice brisket follow the process. Keep it simple first salt/pepper. Know what pellets you want and go for it. Even if it’s not perfect it will be pretty good.
need to see chud and chef tom have a beer while smoking some meats !
Would a foil pan work the same? Or because they are a bit thicker would it change the way the brisket heats?
So would a foil pan work instead of the boat?
Thanks for showing this smoking on a pellet grill. I have a camp chef pellet smoker. Mine only has 1 shelf. Would you still recommend overnight smoking?
This is a really good question, as the second shelf does place space between the heat and the brisket. At 190, you can cruise through the night with confidence. Thanks for watching!
Never knew my brisket needed to be aerodynamic 👍
Great video and I appreciate the info, but it's definitely a different brisket that he shows "in the morning".
I'm no way a pitmaster so this is an amateur comment. Brisket is my nemesis. Always has been. My last one I took to 203IT and removed my brisket. Then i lowered my temp to 165. When temp settle in put my brisket back on till fuel ran out. Several hours. Fat rendered perfectly. Best one yet. Again amateur backyard comment.
Do you recommend doing it overnight if it’s smaller around 4lbs?