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 )
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!
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
Na this method wasn’t good enough. Should be 8 hours 190 then another wrapped 8 hrs at 250. Try to get that brisket in the 205-210 range. It’ll cook down all the fat instead of leaving you with a slobbery mess like is shown. And it will have a much better and thicker bark. Also let it rest for 2 hrs for best results.
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.
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.
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.
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.
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.
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 don’t know if I’m ready to jump back into a brisket. I tried one a while back and completely destroyed it. Now I’m scared to do it again. 😂 maybe I’ll give it another shot soon.
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.
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
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.
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.
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!
I always see you using black rubber gloves. Are they anything special to keep them from melting? They look like they have cloth gloves underneath them?
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.
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
If I start my brisket on a Wednesday afternoon , cook it and say it finishes Thursday morning and rests what would you do to it if you plan to eat on Friday at supper time. I need to transport it overnight to a party. Thanks DL
Do you find that you need to padlock the smoker closed so that raccoons, bears, neighbors, etc don't steal your brisket? I'm pretty sure I can't trust my neighbors with that.
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.
I think my biggest problem is that my Pit Boss pellet grill seems to have wild temp swings. I can set it at 200 and It'll jump up to 350 before you know it. 😒 I could use a good video on how to fix that.
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 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.
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!
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.
My goal is to find a way to cook the cheaper cuts into a very tasty juicy flavorful eating experience. For example a pikes peak, rump, or sirloin tip roast. These are leaner roasts that are tougher to cook/smoke and have a great juicey eating experience.. I'd be happy to bring you some meat. Raised on our farm. We have a wholesale license so it's all USDA inspected..
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😂😉
I can honestly say from experience, that you do not need a $200 brisket to get amaizing results. Even a Choice brisket can be perfect and a good choice to try different cooking methods, rubs, and brines or injections. Now, if a $200 dollar brisket isnt a big deal to you, then by all means use them, but it gets to the point to where you are buying "farm names" (brand names) instead of a cut of meat.
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 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?
Does it make a difference if you put the fatty part down when cooking on a pellet grill? And what happens if it stalls, is there something that I need to do to push it through?
DEAR LORD THAT'S MOIST!! 😁🤣😂 What pellets did you use? I do fat cap down when I do brisket on my PitBoss pellet smoker, only because that's where the heat source is. Then, when I'm ready to wrap, I flip it over and do a foil boat, leaving the fat cap exposed, while the meat sits and braises in some beef tallow. I also like to use Frank's hot sauce for my binder and then just do SPG. 🤩
You are spot on, this brisket was super moist. Here is a link to the pellets - www.atbbq.com/fuels/wood-pellets/bbqrs-delight-wood-pellets.html. Your method makes perfect sense. Thanks so much for watching!
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.
I’m having an issue with my briskets. Previously I would cook them on a WSM charcoal smoker and get great results every time; to the point where I think - why do folks say briskets are hard? I’ve begun cooking on the ys640 and consistently, I get a layer of hard dried meat on the surface that is in contact with the upper shelf. My process is to wrap after the stall using butcher paper. I typically tear a sheet the length of the brisket and place the meat on it, then do a full overwrap. The extra sheet is for convenience for sliding the brisket out of the wrap onto the cutting board. I typically do not inject or add tallow / liquids to the wrap. Typically I’m cooking USDA Prime briskets. Any advice?
Hello and thanks for reaching out. In order to provide better guidance, we would like to know about the brisket and your process prior to the wrap (send your questions to info@atbbq.com). Are you cooking a packer or are the point and flat separated? What temperature do you start at? Do you adjust temperature at some point in the cook? That will help us provide better input. One thing that our team agrees on is to wrap prior to the stall. We don't wrap at a specific temperature but rather when a desired bark is formed, and you see clear liquid begin to pool on the top. I think it is safe to say that we prefer foil for the wrap, either tightly wrapped or using the foil boat method. We have many brisket videos on our channel, I always recommend the competition brisket video because it really informative - th-cam.com/video/KZbNHkedL0Q/w-d-xo.html. Here is a link to our brisket catalog - www.youtube.com/@allthingsbbq/search?query=brisket. We appreciate your questions and of course, thanks for watching!
I’m in the first 2 hr. Of my Brisket cook, but I just can’t just go to sleep. It’s against my nature I suppose, I still sit here by the fire watching TH-cam all night and the pellet smoker keeps doing everything you said it would do while I should be asleep…
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
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 )
I’ve watched numerous videos on smoking a brisket and I really appreciate this one. Definitely the right one for my preference!
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
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!
Na this method wasn’t good enough. Should be 8 hours 190 then another wrapped 8 hrs at 250. Try to get that brisket in the 205-210 range. It’ll cook down all the fat instead of leaving you with a slobbery mess like is shown. And it will have a much better and thicker bark. Also let it rest for 2 hrs for best results.
Step 1: Buy a $300 brisket
How have I watched 18 brisket videos today and seen 18 different techniques. I hate you all. 😭
Thanks for the great video.
The stall is, I believe, caused by evaporative cooling.
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.
Awesome video! One question, what temp did you put it back into the smoker in the foil boat?
There's a snake in my boot
Chud was here.
Would have been Hilarious
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.
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!
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
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.
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.
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.
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 don’t know if I’m ready to jump back into a brisket. I tried one a while back and completely destroyed it. Now I’m scared to do it again. 😂 maybe I’ll give it another shot soon.
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.
When he goes to the foil boat, is the temp still at 250?
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
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.
How about a Mexican brisket aka barbacoa
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.
Looking back at my trim, I’ve come to the profound realization that i probably over trimmed both of mine that I’ve done for Memorial Day here in 2024
Everyone has a “suggestion “ but this man has the video!
Lovely video. I have been making pastrami for a while. Pressure cooking though. This weekend the Treager is coming out. Thank you.
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!
I used your method from this video, turned out excellent!!! Thank you. This will be my forever go to way to smoke brisket
How would the brisket turn out if u don't trim it? I think that would be a good vid to do.
I always see you using black rubber gloves. Are they anything special to keep them from melting? They look like they have cloth gloves underneath them?
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.
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
Just bought a Pit Boss for Father's day, and my first Brisket is going on it tomorrow night. Using this method for sure.
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?
If I start my brisket on a Wednesday afternoon , cook it and say it finishes Thursday morning and rests what would you do to it if you plan to eat on Friday at supper time. I need to transport it overnight to a party.
Thanks
DL
How can you smoke brisket on pitboss 3series electric smoker 30inch use small wood chips my temperature is lower and higher and medium temperature
Do you find that you need to padlock the smoker closed so that raccoons, bears, neighbors, etc don't steal your brisket? I'm pretty sure I can't trust my neighbors with that.
You need different neighbors.
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.
In middle of smoking or grilling do you spray it with something
Great video! I like the way you broke everything down!
I think my biggest problem is that my Pit Boss pellet grill seems to have wild temp swings. I can set it at 200 and It'll jump up to 350 before you know it. 😒
I could use a good video on how to fix that.
You wrapped to soon the fat wasn’t rendered. That’s why it was overdone. Too much juice in the foil boat is bad.
Thanks for the insight! If you have a video that you could share with us, send the link to info@atbbq.com. Thanks for watching!
I was breathing heavy just like he was when cutting into that
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 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.
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!
How many pounds was this brisket?
You do NOT need a binder c'mon man don't promote a myth.
You are SOOOO GOOD at explaining everything- thankyou so much😊🙌🏻👍🏻
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.
I'd love to see you do that on a weber. Most peope don't have pellet grills.
Chef Tom gives me car wizard vibes. Maybe he should go by bbq wizard 🤷🏻♂️
My goal is to find a way to cook the cheaper cuts into a very tasty juicy flavorful eating experience. For example a pikes peak, rump, or sirloin tip roast. These are leaner roasts that are tougher to cook/smoke and have a great juicey eating experience.. I'd be happy to bring you some meat. Raised on our farm. We have a wholesale license so it's all USDA inspected..
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😂😉
I can honestly say from experience, that you do not need a $200 brisket to get amaizing results. Even a Choice brisket can be perfect and a good choice to try different cooking methods, rubs, and brines or injections. Now, if a $200 dollar brisket isnt a big deal to you, then by all means use them, but it gets to the point to where you are buying "farm names" (brand names) instead of a cut of meat.
@Ballistic BBQ has recently done a 50/50 blend of pellet and wood chips any comments with this experiment?
3 questions .... what was the weight of this brisket? How long was the total cook? Why did it come out "overdone" and what could have prevented that?
Tom, all I currently have is my Weber 435 propane grill. What’s your recommended method for a perfect brisket (other than buying a proper smoker)?
Or you leave it wrapped up the whole time and closed
Was this brisket cooked fat side up or down?
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 don't have a pellet grill, but do have Master Grill gravity feed charcoal smoker, will your method on temps and time still apply?
🔥
Thanks for the compliment, and of course, thanks for watching!
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?
CaN you cook a brisket on a napoleon gas grill?
Damnyou Chef Tom!!!! Now I have to make this too!😂😂😂 Love it! Thanks!
I love the video bruh. Simple steps. Can’t wait to start cooking a brisket. Yoy have a subscriber
I'll try your way! First attemp was a disaster!! New to smoker altogether! Not much of smoker experts around here!
The taste then the lean back says it all! Thanks Chef Tom!!
I know on my Traeger pellet grill, I have to cook my brisket fat side down to render the fat effectively. Any other tips anyone can share?
Great video for a first-time smoking brisket guy. I've watched quite a few, but this one is the best.
Is the fat cap up the whole time? And what temperature is the smoker with the foil boat? Looks amazing!
So would a foil pan work instead of the 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.
Man, you really got these videos and cooks down! Thank you so much for your outstanding content. Another delicious looking cook!
Fat cap up or down?
Do you recommend doing it overnight if it’s smaller around 4lbs?
The stall is the fat/collagen melting, cooling the brisket from the inside out. When it’s done melting, temp goes up
Does it make a difference if you put the fatty part down when cooking on a pellet grill? And what happens if it stalls, is there something that I need to do to push it through?
Why start 190? Thought never go below 200 or most people I see go 225
Knife looks dull or tuff brisket?
Your videos have me wet aging a nice brisket for Father's Day😊
Would a foil pan work the same? Or because they are a bit thicker would it change the way the brisket heats?
DEAR LORD THAT'S MOIST!! 😁🤣😂
What pellets did you use?
I do fat cap down when I do brisket on my PitBoss pellet smoker, only because that's where the heat source is. Then, when I'm ready to wrap, I flip it over and do a foil boat, leaving the fat cap exposed, while the meat sits and braises in some beef tallow. I also like to use Frank's hot sauce for my binder and then just do SPG. 🤩
You are spot on, this brisket was super moist. Here is a link to the pellets - www.atbbq.com/fuels/wood-pellets/bbqrs-delight-wood-pellets.html. Your method makes perfect sense. Thanks so much for watching!
I've made zero briskets on my yoder. I think it's time. Perfect timing on this video.
My Sunday brisket on the Yoder. Thanks for the instructions.
I've cooked two bridges now and they've ended up dry I'm not sure what I'm doing wrong
How long does it rest after cook?
I heard the Rick Flair "WOOO" when you took that bite of the point.
Can I smoke a brisket for 12 hours at 200 will it be good at that temp throughout the night
How many pounds was your brisket before trimming it?
And now I'm hungry and having a hankering for brisket.. thank you Chef looked great!
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.
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.
You do make it look easy. I'm itching to buy a pellet smoker.
I’m having an issue with my briskets. Previously I would cook them on a WSM charcoal smoker and get great results every time; to the point where I think - why do folks say briskets are hard? I’ve begun cooking on the ys640 and consistently, I get a layer of hard dried meat on the surface that is in contact with the upper shelf. My process is to wrap after the stall using butcher paper. I typically tear a sheet the length of the brisket and place the meat on it, then do a full overwrap. The extra sheet is for convenience for sliding the brisket out of the wrap onto the cutting board. I typically do not inject or add tallow / liquids to the wrap. Typically I’m cooking USDA Prime briskets. Any advice?
Hello and thanks for reaching out. In order to provide better guidance, we would like to know about the brisket and your process prior to the wrap (send your questions to info@atbbq.com). Are you cooking a packer or are the point and flat separated? What temperature do you start at? Do you adjust temperature at some point in the cook? That will help us provide better input. One thing that our team agrees on is to wrap prior to the stall. We don't wrap at a specific temperature but rather when a desired bark is formed, and you see clear liquid begin to pool on the top. I think it is safe to say that we prefer foil for the wrap, either tightly wrapped or using the foil boat method. We have many brisket videos on our channel, I always recommend the competition brisket video because it really informative - th-cam.com/video/KZbNHkedL0Q/w-d-xo.html. Here is a link to our brisket catalog - www.youtube.com/@allthingsbbq/search?query=brisket. We appreciate your questions and of course, thanks for watching!
I’m in the first 2 hr. Of my Brisket cook, but I just can’t just go to sleep. It’s against my nature I suppose, I still sit here by the fire watching TH-cam all night and the pellet smoker keeps doing everything you said it would do while I should be asleep…
Sounds like adrenaline fueled by anticipation! Thanks for watching!