How to Cook Smoked Brisket | Traeger Staples
ฝัง
- เผยแพร่เมื่อ 3 ส.ค. 2024
- Get the recipe here: www.traeger.com/recipes/centr...
Visit our pellet grill recipes here: www.traegergrills.com/recipes
Learn more about our pro member Matt Pittman: www.traegergrills.com/pro-tea...
Shop Traeger x Oren Pink Butcher Paper: www.traegergrills.com/accesso...
Traeger Pitmaster Matt Pittman will walk you through everything from trimming and seasoning to smoking a brisket on the Traeger to achieve full packer perfection. Smoked low and slow, wrapped, and rested, this classic BBQ beef will earn you pitmaster status.
Introduction 0:00
Brisket Flat vs. Point 0:24
How to Trim Brisket 0:39
How to Season a Brisket 2:34
How to Cook a Brisket 4:56
Grill Times & Internal Temperature 5:28
How to Wrap a Brisket 5:43
How to Slice a Brisket 8:40
Follow us on social:
Instagram: / traegergrills
Facebook: / traegerpelletgrills
Pinterest: / traegergrills
Twitter: / traegergrills
Shop Now: www.traegergrills.com
Find a Dealer: www.traegergrills.com/dealers - แนวปฏิบัติและการใช้ชีวิต
![[ไฮไลต์] แบดมินตันชาย SHI Yu Qi (จีน) vs วิว กุลวุฒิ (ไทย) รอบ 8 คน | โอลิมปิก 2024](http://i.ytimg.com/vi/f7z7taforOM/mqdefault.jpg)
If my high school algebra teacher explained things as well as Matt Pittman I would'nt have failed algebra
Lots of different schools on brisket and they all work. I prefer low and slow. I start out at 225 for a least 6 hours. I get a great bark by doing that. Once I hit 160 degrees, I wrap and increase my temperature to 275 until I hit 205 degrees internal temperature, then I pull it. I let it rest for an hour and it is brisket perfection. If I do burnt ends, I cut off the point and cut my cubes and then they go in a pan with aux jus and bbq sauce for another hour. Meat candy.
Yeah the traeger website even says do it at 225 ..im doing my first one tomorrow for 10 hours 19 lbs with fat trim probably 17 to 18 lbs starting like 6am 🐓
Yeah 275 is way too hot. I hit 160 in two hours. This recipe is lame. Traeger should pay me for screwing up my brisket.
Did you calibrate the meat probe it makes a difference@@MrGreenSource
I’m going to be really irritated if my brisket sucks today at 275
@@jeniksich7183
How was it?
I spent summers in Brownwood Tx BBQ'ing with my grandfather back in the 70's. BBQ wasn't really "trendy" as it is now so it was a MUCH simpler thing. Anyhoo...his "pit" was literally a PIT. He had a hole in the ground in which he had re-bar and a sheet of expanded metal. On Sunday morning he'd get up early before church and build the fire (Oak/Mesquite out there) while he got the brisket out and seasoned it with nothing more than yellow mustard, salt/pepper. Once the fire burnt down to a pile of hot coals, he'd then place the meat on the expanded metal sheet then lower that onto the re-bar which was about a foot over the coals. He had an OLD wheelbarrow(metal wheel) which was the cover. He'd simply flip it over the pit and go in, wake us up and we'd go to Sunday school and church. We'd get done around noon or so(Southern Baptist ministers don't wear watches!lol! ) then go and get a milkshake for lunch. After getting my church clothes off, I'd climb the peach tree so my grandmother could then slice and make peach cobbler and my grandfather would usually take the brisket off about then and let it sit until the cobbler was done. Sliced it up, ate and had peach cobbler for desert. A real central Texas meal!
Heck yes man love that story!
That sounds truly amazing. Great story to read. I hope to one day make memories similar to that with my future kids/ nephews.
Your making me hungry!!!
Beautiful memories
not gon lie, this story brings a tear to my eye, and hungry af
Did this exact setup on my first ever brisket smoke on the Traeger for a party. Everyone said it was the best brisket they ever had. Turned out amazing. Thank you!
Same!
So great to hear. Going to try my first brisket tomorrow. Have all of the Meat Church Rubs too. Can't wait! Love Matt's Videos
I have a 19 lbs usda prime beef brisket , trimmed it , seasoned it .
Now I wanted that initial smoke ring so put it on for 45 minutes just on a smoke mode and gonna do the remainder time on 275
I was just advised by a buddy to pull it off at the end around 195 because when you cooler it it’s gonna raise in temperature when it rests! Thoughts on this ?
They lied to you, son 😭😭😭😭
Been smoking on the masterbuilt electric but my wife just got me the traeger 575 for Father’s Day! Can’t wait to smoke on it! Will be coming to meat church for the recipes!! Thanks Matt!!
Matt's videos are the best of the series! I enjoy the way he teaches.
Great video, I have made 2 briskets on my Traeger so far & loved them both...these tips will take my cook/carve to the next level, thank you!
What are the temperatures
You need to wrap it as when it’s done?
This has to one of the simplest vids on smoking a brisket i've seen so far....very easy to follow!
Ya I was able to get a nice fap in and learn
Electricity will do that...
That’s because it’s not going to give you a good brisket
@@boot-strapper Can i ask why? Just curious as someone whos looking to make great brisket.
@@mcminnvillefrontdesk7194 Good brisket takes 10-12 hours and must be wrapped halfway through. Also should be sprayed with water.
Where have you been all my life Traeger!!!!!
First time cooking a brisket and i followed this recipe. Me and my family where so amazed that I could cook something so delicious as this. For someone that burns water lol, Traeger is unbelievable.
My daughter called me the other day. Her husband, who has stage 4 brain cancer, asked her to ask me to make him a brisket. How could I have said no? This will be my second brisket on my traeger, first with this recipe. Can't wait to make it for him this Saturday. Thanks for the great video and instructions.
How'd it go?
I love this guy when he teaches! I wonder how many church services he has on Sunday! LOL! I’m surprised there are thumbs down on this video. Too many gas grill owners out there, or people working for a competitor...
Gas and grill should never be in the same sentence. Its blasphemy.
Follow this guys recommendations!! Go Matt and Traeger!! Thank you for helping to explain the meat, trimming the fat and the process. I threw in some Worcestershire sauce in place of the Holy Cow!! Opened the lid and mahogany color perfection before wrapping!! Get the learning curve and use foil first then step up to paper. Resting is critical!! Pro Tender and Done! Love it!
Hey Professor A, I am just curious what is meant by the learning curve? I wrapped my first brisket with foil, was delicious. My second brisket was in butcher's paper and it was a bit dry and tough. However, the second brisket I smoked for a shorter period of time and had the heat up high towards the last hour the brisket was cooking. Do you have any tips on what may have happened or could even just simply explain what you mean by the learning curve and how it relates to the paper and foil? Thank you! - Also anyone else that wants to help explain please do!
Just followed this video and this turned out to be my favorite brisket so far. UPDATE: I have followed the several times and every time the brisket just turns out AWESOME! I'm a Meat Church believer!!!
Any idea what wood pellets he used?
Noetall at around 9:57 he mentions he used oak pellets
I’ve also cooked this several times now...using the HD aluminum foil. I’ve used Hickory pellets and get a great smoke ring and flavor. The only deviation I’ve made is to trim and season mine and let it rest overnight in the fridge. I pull it out 1 hour before the cook to let it come up to temp a bit. After the cook I wrap it in towels while still in the foil and put it into a cooler until ready to serve. It turns out great every time and takes the anxiety on everyone waiting for dinner. I’m also a Meat Church congregant, I can vouch that the Holy Cow and Holy Gospel are great! Go easy on the holy gospel if anyone is adverse to “spicy” foods.
So I followed the instructions in this video exactly how he explained but when I put my brisket in at 275 I left it for the initial 6 hours and when I came back to it I was at an internal temp of 195 degrees, I couldn’t wrap it for very long to make it tender therefore ruining my brisket.
@@esairamirez6792 I'd suggest using a constant monitoring thermometer, like the Weber iGrill (this is the one I use: www.weber.com/US/en/accessories/cooking/igrill-and-thermometers/7203.html). The cook time will vary wildly depending on the size of the brisket and the ambient temp around the smoker. For example, I just cooked a 15lbs (untrimmed weight) brisket this weekend: Ambient temp at the start of the cook was 71 F and the first phase of the cook (before wrap) only lasted 4hrs and 45 mins to get to an internal temp of 165. The second phase of the cook (wrapped) only took 2 hrs and 40 minutes to get to an internal temp of 203...probe tender.
At that point it was only 2:30pm...well before dinner. So I wrapped the still-foil-wrapped brisket in two bath towels and put it into a cooler (fat side up) to rest for a further 3 hrs and 30 mins. The results were fantastic.
Cooking on a Traeger Pro Series smoker with Hickory Pellets.
OMG covered all the bases, thanks, trying out to pellet smoke a brisket for first time 😉
My wife enjoyed the brisket a while back, but THIS? Just kept it simple. I'm going to follow this model next time. Thanks for the tips!
Did my first brisket today using your method. It came out great! Thank you
love your products man, best seasonings out there!
I own a Pit Boss, but your videos are excellent! I look forward to using the skill set you have demonstrated. Thank you!
Pit Boss is to Traeger as GMC is to Chevy. Hell Mr. Traeger himself helped out with Pit Boss designs.
Keep these videos coming with Matt! The best ! Just got a traeger !
Thanks for making and sharing this wonderful video
Awesome I have two traegers old style 075 with cold smokers one Louisiana one PK one Brinkkman off set a Traeger 22mag and a couple Weber's for fast cooking. Out of all the grills the Traeger is far the best for long cooks and smoking. The Louisiana is second great videos guys. All my friends give me a hard time about all the grills on my deck but I love to cook!!!!!!!!!
Great video. Im thinking about purchasing a Traeger. Ive always smoked my briskets on offset stick burners. Definitely looking forward to this. Greetings from Far North Fort Worth!!
Awesome. Cooked a small one using your method a couple days ago came out incredible. Currently have a 6kg angus brisket in there see how this turns out.
Thank You Matt for your video. I have been smoking my briskets around 225 and for the most part the brisket is good, but most of the time, a bit dried out in the thinner areas. After watching your video, I tried another brisket at 275, as you commented on and it was the most tender and juiciest brisket I have ever cooked. My family devoured that 12 lb., brisket in one dinner.
thats what I've been afraid of if i do one at 225. i too have had better results at 275
I cooked two 10 pound briskets (Costco) at the same time. Took 5 hours to reach internal temp 180, wrapped it for an hour. Pulled it out at 210. 6 hour cook, super easy with Matt’s instructions. Definitely not a 9-10 hour cook.
Yikes how big is your family. That’s a lot of beef
Jus used this method for a second time and it’s just as awesome as the first. My go to method!
Did you also have the traeger set to 275?
@@katiekerr3683 , actually 250* and then 275* once I foiled it. My treager cooks always seem 100% better when I lower it by 25* per the recommendation.
I'll admit that I was intimidated to cook a brisket, especially being a Texas boy myself, but you've given me the courage to give it a go. Thanks brother!
Me too. Going to try it next week.
Just dont do it on a Traeger and it will come out great.
Yeah do it on a pit with wood but got know how to watch an control your fire
Richard Jimenez get a pellet grill Walmarts Pitboss is also pretty good and easy to operate !!! Don’t listen to the dildo complaining about Traegers and other pellet grills
Talk about mouthwatering!! Man, that looks freaking delicious! My hubby got his traeger last month so this will be the recipe we use! Thank you. Cheers, from Cali.
Surprised by the high heat. I did a couple pork ribs in the past few weeks that we’re incredible. I can’t wait to see how everything turns out.
Matt, your videos are very informative and it made me win the block brisket competition on my very first brisket! Traeger is definitely the way to go if you want amazing food! I’ve also ordered your rubs holy gospel. Thanks Matt
I hope Treager takes care of ya Matt, you're the reason I bought one of their smokers. Love it!
This man has the best seasonings of anybody I’ve tried a few but I’m hooked with the meat church.
Incredible demonstration, Thanks
I like this recipe because it gets the brisket done quickly. Most recently we followed malcolms method on the traeger of 195 overnight and then i think 250 the next day and the difference in the texture was noticeable. The malcolm method was the best brisket we've ever done. This one was good and took a lot less time. This is a good method depending on the amount of time you want to put into it.
“That’s a clapper jack” 😅
I’m going to try Malcom’s method next, I think 275 is to high on a pellet smoker. 195 seem about right for good smoke flavor.
@@afterdarkwavebydjpaulie6754 how did it turn out at 195 vs 275?
@@cdombroskie7753 it came pretty much the same. I think the 195 had a little more smoke flavor due the longer cook time unwrapped but I definitely didn’t get a Clapper like Malcom 😅
Thanks Meat Church for the video. I wanted to make a brisket for the Super Bowl this year on my Traeger Timberline. I followed your instructions step for step and the brisket came out awesome. I even used the Holy Gospel seasonings which were a hit. I didnt have to spray it with apple juice as it came out very juicy. Keep making your videos!
I have to make one now. Great job
Looks delicious, I just bought a Traeger and still learning I make ribs, salmon, prime rib and I love it my new Traeger.
275 was far too hot on my 885...after 3 hours it was at 154 degrees. I finessed the temp a bit and made it work though. I will start at about 200 next time and see how that does. Love the rubs though!!
My wonderful wife just surprised me with a new Timberline 1300 last night! I cannot wait to make my first brisket on it! That brisket looks amazing! I also ordered 8 of the Meat Church rubs!
🔥 We're stoked for you, welcome to the Traegerhood!
Use this method, perfect every time!
I got a 14lb brisket from my local butcher shop yesterday. I'm throwing it on my ironwood early tomorrow morning. Can't wait..🤤🤤
I just tried this today. Had a 12lb full packer brisket. Put it in at 630am at 275. Went to check on it at 1230 pm(6hrs) and it was done. Reading all throughout the point and the flat at 204-210. I guess every piece varies but I wasn’t expecting it to cool so quickly. I’m sure next time when I plan to eat at 6pm and start my cook at 11 it will take a full 10-12 hours to cook. 😂
Hahaha
Mine too
Love it 🙏🏼🙌🏼
What an amazingly well done video. Straight to the point while keeping it entertaining.
just threw my brisket on the treager, my mouth is already watering... i better take a nap
Matt these videos are Brisketly Brilliant - much appreciated!! Can't wait to do my second brisket!
Nice job. The way Matt talked about and looked at the brisket at 4:20 reminded me of prom night. Good stuff.
Thanks for making this video. Followed your instructions and it turned out amazing. This was our first one and I dont know that there is anything to improve on.
Did you use butcher paper or foil?
@@brianvillacis3224 foil
Great instructional video....Thank you👍🏻
"I'm okay going back into the same hole...so tender" 😂🤣
WINNING!!!!
😂😂😂
💀☠️☠️
Yessss
😮💨😮💨😮💨😮💨🥵
With my first ever brisket man those rubs outstanding!! I did a 12 hour cook on mine! 225 super smoke till internal temp hit 165! wrapped in butcher paper and cranked heat to 275. pulled brisket off at 203, and let it rest for 1 hour.
I really need to try this again!! gave most of mine away to some friends in need!!
Norm As much as I cook I end up giving away almost half of what I cook😂
Norm that’s the great thing about outdoor cooking is seeing your friends and enjoying great food and company!
How much did your brisket weigh
So was the flat 203? I tried this on a 14lb-er and the flat was about 200F...seemed dry and tough when we sliced it after a 2hr rest.
It works! So good!
Thank you Matt, I followed this exactly,, it was perfect ! Used my own rub though
Oh man, looks like I'm goin to Costco.
I used my new Traeger for the first time this past weekend. I followed this video exactly and it came out amazing! Thank u sir
Killer, welcome to the Traeger family.🔥
Traeger Grills I have one question when they going to realize a new model of the timberline 1300 I really liked but I like Weber too but I want to know if Traeger will Release a new model before making my decision pls let me know thanks 😊.
Thanks for that Matt it is delicious
I appreciate it
Excellent video! Learned a lot!
I've been on the fence about a Traeger, but after watching a few of your videos it's for me! I'm also subscribing! Keep on keepin on!!
Man, that brisket was JUICY!!!!!
Why does brisket dry out when cooking...is 10 hours to long
Damage, Inc. Feel free to check the Instagram @meatchurch for the results I get off 2019 Traegers. Unreal. But then again that’s why I get paid to teach BBQ around the world. And you....well...sit behind a keyboard and troll. 🤷🏻♂️
@@MeatChurchBBQ
Hi
First of all i want to thank you for your great videos.
I have a short question - i see that on this video you are using a temperature of 275 from the beginning. As i understand (please correct me if i am wrong) in this temperature there is less smoke than 225, so isn't better to spend few hours in 225 super smoke mode, or even at 170?
Thanks in advance for your time.
Meat Church BBQ dont care
@@TripleWhopperWithCheese You're just another self proclaimed know it all, who in fact, knows nothing.. LOL!
Good cook, looks scrumptious!!
Matt, I love the tips... But the tip on the high-altitude sprinkle was hilarious... Keep up the good work.
I usually cook mine at 250. At 275 degrees the internal temp gets to 165 degrees at around 4 hours for me with a 16lb brisket. At 250 you can string it out to be at least 5-6 hours of smoke time. I recommend butcher paper as well. With tin foil you are essentially steaming the brisket and you lose the crispy bark from the first part of the cook. The butcher paper helps release some of that steam allowing you to keep the bark.
I dont know why but at 275 it cooks too fast also for
So what internal temp do you wrap it?
@@drakealdrich6299 165
What temp internal do you take it out to rest?
He said 202-203 in the video. Check in the same spot in the flat.
Worked to perfection for me with a smaller brisket I picked up from Costco. Probe for temp was critical as at 275 it hit 160 in only 4 hours. Once I wrap in foil I put it in the oven as the pellets are pricey up here in Canada and it’s not like it’s going to get smokier when wrapped tight. Best and quickest brisket we’ve had as others were cooked at 250.
Thanks for this comment! I’m doing my first one and the thin side is 160 and thick part is 135 and it’s only been 3.5 hours 😬 stressing me out!
Can someone explain why a 15 lb. brisket got to internal temp of 165 degrees in only 2 hours at 275 degree Traeger temp?
@@RU_Kidding_Me u might have a faulty thermometer or probing the wrong area
Gonna jump in and make my first Sunday. Gonna follow these exact steps. Wish me luck.
I’m 65, been BBQing grilling all my life since I was 13 and my mother let me cook cause it meant she didn’t have too. So times change and I do a lot of chicken and ribs but stayed away from brisket. But lately I’ve been wanting to get back to Texas BBQ ways since I’m a native Texan. Thank you for the technics and info to produce a Texas BBQ Brisket to pass on to the next generation. LONG LIVE TEXAS BBQ.
If this is what meat church is all about I’ve been going to the wrong church my whole life! Looks freaking amazing!
Matt you make it look so easy! Texas style brisket is the only way to go!!
Not Texas style, Texas inspired. Big difference.
David you obviously haven’t had texas style lol
luminescent don’t comment it’s the only way to go when you haven’t had or made it. That’s the point. Dumb ass
Central Texas BBQ is king. IMO. Great video and instructions
I love brisket. So much.
Such a humble but badass dude.
Finally someone else agrees!! The squeeze hurts to watch
Great video!
Thanks for great video
Nothing fancy don’t need 100 ingredients just simple brisket 👍🏻👍🏻👍🏻👍🏻
"I'm okay with going back in the same hole" 7:31
I'm familiar....
lol
Lmao
Hell yeah! Lmao
Agreed
One of the best presentation recipes I've ever seen good job Matt
This is copy pasta from Franklin BBQ 3 part brisket series
Makes me want to make on this weekend.
Just got my first XL Ironwood Traeger excited to get it together. Then, smoke my 1st brisket, I'm going to try those two seasonings.
When you placed the thermometer in the brisket for the last time you didn't mention the final temperature! You left me hanging. Very nice explanation on Texas Brisket and love the spices.
An ideal finished temp on a brisket is between 200-205. Anywhere outside that temp is no good my friend 👍
@@arnoldmorales9189 Do you heat it back up after letting it sit in the cooler?
@@joetimm1115 I've let my brisket rest 4 hours one time and it was still warm. 2 hours is my preference. No need to warm up unless you are planning on letting it sit 5+ hours.
@@arnoldmorales9189 thanks sir. And do you let it sit in room temp? Cheers
@@joetimm1115 You can bud if thats what you wanna do. I prefer to keep it tucked in an ice chest. Kosmo tip: rest for 30 mins, then wrap brisket with saran wrap and finish resting. Wrapping in saran wrap softens all the hard edges of brisket. I tried this method and loved it.
I cringe when he squeezes the brisket. Hurts him too, which makes me like him.
Nice lookin brisket for sure!!!
This was helpful for a first timer.
So 6 hours before wrapping, 4 hours wrapped and 1 hour to cool.... Making dinner at 7am, sounds great to me. haha
That's 100% based on internal temps, it varies GREATLY
It depends on the size of the brisket as well
😂😂
That's exactly what I was doing at 7:00 this morning. Forget about the trimming and seasoning I was doing last night.
7am if you’re lucky
I’ve never smoked a brisket that hot. I’ve had good luck at 180 and then turning it up to 225 after the wrap. Normally a 12 hour cook. Gets a deep smoke ring, juicy and tender. Everyone has their own way I guess
If it works, dont change it brother. Smoke on!
Franklin recommends 275
@@ryanr6240 Franklin is also cooking hundreds of briskets. I start at 195°
Great video. Just got my first Traeger and can’t wait to use it.
Awesome 🔥 Welcome to the Traegerhood!
7:31 “I’m okay going back in the same hole.”
Matt Pittman is my hero.
what an underrated transition at the start!
Trini Trin
Yeah agree
Awesome job, Matt! Next up, some burnt ends, please.
The best briskets start with the best prep
I bought the Pro 34 and tried my first brisket recently. Came out tough and tasted like jerky. It was just a 3.5 pound corned beef brisket flat though. Been doing more research and I’m definitely going to try this. I’ll buy a full packet this time, I think it will be a lot easier.
That’s what I bought! Don’t get corned ! Mine came of that same way. I actually bought a brisket this time
Hey Matt! I’ve been doing stick burner Briskets and am going to attempt my first Traeger Brisket this weekend. This all makes way more sense to me as a stick burner guy than the Traeger recipe. My one question is did you spritz at all throughout this cook?
I had the same question, my first on I used the Traeger recipe and used some of the Kosmo Q brisket mop. Mopped it every hour that it wasn’t wrapped but it came out tasting like jerky and tough. Going to try this but idk if he spritzed or mopped.
275F on my Traeger was way too hot... I hit 205F in the first 6 hours and the brisket was tough. My brisket looked identical to that in the video, but after a lot of reading it looks like the time it takes varies greatly from brisket to brisket -- even when they are similar sizes/weights.
I would recommend anyone watching this to check your temps frequently and not just throw it in for 6 hours like I did! All ended well, though, as I reheated the brisket and cooked for another 4.5 hours... it came out great.
10.5 hours total? Holy crap, I love this channel and I love Traeger Grills 2! I’m learning so much from watching these videos!
have you tried using smoker temp prob to check the temp near where your meat will be? 275F and hitting 205 in 6 hours seems quick. is that a whole brisket or just the flat?
@@itr0863 It was a whole brisket. I'll have to double check my bbq temps... maybe the Traeger's reading is low or something.
@@adudecalledjay gotcha. the traegers thermometer is probably accurate but maybe the temp where the meat actually is might be different where the treager probe is? the dual probe ones that you can place near your meat is good peace of mind.
At 7:33. I see what you did there Matt. LOL! Love your vids Brother. Keep up the great work!
Great Product / Great Customer Service
I got excited for a second. Thought he was going to separate the flat from the point on the finished brisket, and do a proper slice. Oh well it's the closest i've seen so far on TH-cam. Maybe next time.
Great video, I have the smaller Traegar unit and I found the temperature recommended was to high for the unit and the Brisket was burnt. I am going to try a lower temperature next time.
Same, the point was still good but the flap was too dry
Same here! Mine hit 175 at 3 hours so I lowered the temp to 225 and the brisket was at 225 when I checked it again 3 hours later. I'm thinking I might do 225 the whole time and keep a better eye on it or go lower before wrapping it.
Michael, how did you get on trying it at 225? I've done two of them following the treager app and both have come out great.. I think today's one was slightly drier but left it on there a bit longer, my bad!
@@gazcolfer2069
I haven't tried it again yet. The brisket I was commenting about actually came out great taste-wise and wasn't dry but still fell apart. So... kind of a win. I can reply here when I try it again.
Watching this to learn how to cook brisket for my high schools cook off team
Edit:just finished and it was amazing
You had me at Central Texas!
One comment. I set my Traeger to 275, Throw a 12 pound brisket on, but it takes no where near 6 hours to reach the first step to the recommended internal temperature. I get to 160/165 in less than 3 to 4 hours easy.
Scott Jackson same , wth ????
Brisket is not time based, its temp. If you hit the stall in 3 to 4 hours, its time to wrap it. I pull it off the grill around 190 ish because it will still cook while resting.
Hi Matt, I used your method for my very first brisket and came out really good, used aluminum foil to wrap. The only problem, there was about 3-4 cups of accumulated meat juice inside the foil which dripped all over while taking the brisket package out of the smoker. Will this happen if I use butcher paper? Since it’s known to breath, I wonder if the juices will seep through the paper or hold it like foil does? What tricks can you give to avoid this from happening? Maybe cut a hole towards the end of cooking, tilt the brisket towards the bucket and drain? Any other tricks would be appreciated.
That juice is gods sweat…. It’s magical
My mouth is watering.
i have a pit boss but the way you teach these videos you come out with a perfect product. really like your channel.