Overnight No Wrap Brisket - Pellet Smoker Brisket Recipe - Smokin' Joe's Pit BBQ
ฝัง
- เผยแพร่เมื่อ 3 มิ.ย. 2024
- Thank you for watching my overnight no wrap brisket video. On this video, I smoked a brisket on my Yoder YS1500 overnight without wrapping it. The smoke flavor and bark of this brisket was spot on. The bottom of this brisket did get a little toasty and you can avoid that by flipping your brisket or moving it to a cooler side of your smoker which I didn't do...ROOKIE MOVE!!!
Thanks for watching
Smokin' Joe
Order all of your Sausage ingredients from PS Seasonings here and get a nice discount - www.psseasoning.com/discount/...
Order your Yoder Smoker Here - www.yodersmokers.com
Order Your MEAT Sous Vide and Sausage Equipment Here- Order your MEAT processing equipment here and get a nice discount-
Order Your Dalstrong Knives Here and Save 10% - dalstrong.com/?ref=4399498.837
Order Your Custom Cutting board like the one used in this video here - Enter SMOKINJOES for a discount- www.haileyhome.com/?p=HyleVBow8
Grill Blazer / Grill Gun Discount - grillblazer.com/?ref=smokinjoe
Order Your Thermapen Thermometer Here - Thermapen Mk4 - www.thermoworks.com/Thermapen-...
AMAZON LINKS
Pistol Grip Injector - amzn.to/3gjBV5S
16 Mesh Black Pepper Used In My SPG - amzn.to/2TndyuF
Pickling Spices - amzn.to/3rtBaJE
Dukes Mayo - amzn.to/2NXD2MX
Fleur De Sel (Salt)- amzn.to/2P7IqNE
Cut Resistant Gloves - amzn.to/38V2Xwc
Pizza Screens - amzn.to/30Wa6Ib
Nitrile Gloves (Black)- amzn.to/3r0tL4c
RODE Mic Set Up - amzn.to/39d1Acv
Nikon D5600 Camera - amzn.to/3cQuboI
Order Your Hestan Cue Induction Burner here-(enter Smokinjoe at checkout for 20% off) www.hestancue.com/pages/cue-p...
Order Your PK100 Smoker here - www.psseasoning.com/discount/...
SPG RECIPE
SPG MIX RATIO
3 CUPS COURSE BLACK PEPPER
1 1/3 CUPS KOSHER SALT
1/3 CUP GRANULATED GARLIC
1/3 CUP PAPRIKA
2 TBSP Cumin - แนวปฏิบัติและการใช้ชีวิต
![[TH] VCT Masters Shanghai Playoffs DAY 3 // FNC vs FUT | EDG vs PRX](http://i.ytimg.com/vi/pw2T5v0ogDI/mqdefault.jpg)
Thank you for watching my overnight brisket cook video. Check out this Texas Hot Link video next! th-cam.com/video/LraCFhhOz2A/w-d-xo.html
This is not how to smoke a brisket😭😱😨
You trimmed too much for this level of smoke. Where's the wrap
Hey Joe. I’ve been smoking meats for about 16 years now and I learn something new every time! I have watched a lot videos over the years for just because I can’t get enough Information. But recently ran across some of your videos on doing briskets. Love your content and I am trying the foil boat method tomorrow from one of your videos. Very helpful! I don’t do a lot of briskets pork is king in my parts. Keep the videos coming I’m following you on FB.
@charlesbirchfield5066 thank you Charles! You must be from Carolina or Iowa?
This is practical and helpful. Forget competition stuff or restaurant stuff. This is how regular people can cook.
I'm trying brisket for the first time and I'm going to use this method right here.
The #1 ranked Texas BBQ place does a no wrap brisket with a foil rest. They just put a little beef fat in the foil before they wrap.
That looks amazingly good. Well done!
Just seeing this! Well done- loving all of the no wrap brisketing going on!
Man I love watching your videos. I’m going to try this for spring break!!
Thanks for the video! I’m planning on doing a overnight brisket for July 4th on my pellet smoker. Gonna give it the foil boat method. Hopefully the bottom doesn’t get to crispy! Thanks again! Just subscribed!
Awesome video, that is the best trim work I have seen! Good results as well.
Hey Joe. Thanks for all you do to help us amateurs out.😎
Great, helpful video for us home smokers. Loving the blues groove background too Joe!
Man this is awesome! Great job! Can't wait to try it out!!
우와 브리스킷 너무 맛있겠어요
바베큐는 정말 정성이 가득한 음식입니다👏🏼👏🏼
That looks amazing.
That was one gorgeous brisket sir. You are a true pit master.
You are a Master at trimming brisket! Every time you trim one it's perfection!
Yeah this is the best trimming I've seen on the deep TH-cam brisket dive. Need to up my knife game too - got some high end kitchen knives but the long and small ones could be upgraded.
I’m gonna try this weekend brother. Thank you.
Every Brisket cook is different and unique in there own way! Well 👍
Overnight makes it nice and easy, as well as stress free! Looked pretty good from here! 🍻
Yes sir, super easy 🤘
Beautiful job
Nicely done.
Your vids are great! Very detailed. Thank you for the help!
Thanks so much Levi. 👍
Aerodynamic is not a word i anticipate in a BBQ video. Very cool.
Man I can’t wait to grow up and be able to trim a brisket as good as you brother!!
Practice, Practice Practice! Thanks for watching 🤘
Looks delicious! 🔥🔥🔥
Looks really good.
Just wanted to drop by and say my first brisket cook this weekend was a huge success thanks to your channel! I combined this and the no-trim video to great success. I had some temperature issues at times but nothing seemed to burn, and the end product was great. Still need to work on the flat a little but at least now I have a good base to learn from. Thanks Joe!
Awesome 👍
did mine overnight no wrap and it turned out to be the best I have ever had
That smoke ring looks amazing
You do a great job teaching BBQ..I hope to get a smoker some day..Looks amazing
Thank you!
I've thrown a lot of briskets on at 2am and went to bed, I'm gonna have to try a 10 pm one. I usually don't sleep well when I have the smoker running though haha. Yours turned out amazing, didn't have any doubts haha. Bet it tasted fantastic! Crispy bottom just adds more flavor haha
Thanks for another great video, well-spoken and executed, I have been wanting to try an overnight smoke, and not babysit my fire box all morning. will be looking into YS smokers.
We love your show 👏👏👏 keep up the great show and God bless you guys
Thank you!
I've had my Pit Boss for less than a year now and am currently smoking my 4th brisket on it. This smoker powers right through the stall so I no longer wrap during the cook. I only wrap when I take it off and place in a cooler to rest. I went with your no trim method on this brisket and so far it's looking phenomenal. Keep up with the awesome videos and representing that Texas Q!
Maaaan that brisket. Even with no effort the man still pulls out a beautiful brisket. AND THE AWARD GOES TO......... Great job brother 👏
Thanks my man, your brisket was pretty savage too!🤘
Can't get any simpler than that bro. Good cook!
Thanks my man!🤘
I’m loving the Ys1500 cooks Joe, just for the fact that I can duplicate them in my Ys1500! Keep up the stellar work 🤘🏻
This may be one of the best Brisket I've seen on TH-cam and I've seen a lot of them! Nice job and thanks for sharing!!
Thank you!
Great video thanks. I'm giving the no-wrap method a try on the next brisket.
Hope you enjoy!👍
Best brisket I've seen in a while, 👍 brother
Wud up wit it Joe, thanks for the awesome tutorial! From trimming to the seasoning recipe you gave me the confidence to bbq another brisket. So far I’m 0-1 lol
great stuff!👍
Going to try my first full brisket tonight. This one looks amazing, nice job!
How did you do bro
@@TruTrust Came up to temp a liitle before I was going to pull and wrap, but it came out just a little dry not bad though
I know it's been awhile, but I figured everyone remembers there first. How long did you cook yours? I'm in the middle of cooking my first brisket.
You sir are the king of briskets. Well done!
Thank you for watching Gary!👍
That's a good looking brisket! 🤤🔥🍻
Love the stuff joe keep it up
Thanks Nick!
This was a really good video...... Thank you for sharing....
Thank you for watching Kevin. 👍🏼
Nice job! And enjoyable video to watch. I’m a subscriber after one video.
Looks really delicious Joe,awesome cook brother. 👍🍺
Thank you 👍🏼
LETS GO JOE!!!!!!! Love that yoder power bruddah. Looks great. I may have to try this one myself.
Thanks my man!🤘
Love the music.
Got my sub that's for sure
That brisket looks amazing
Mouth Watering Delicious. Very enjoyable cook.
I don't have a Pellet Smoker. But I do plan on cooking a Brisket on my Gas Rotisserie.
Your channel is awesome and same for your videos. Keep up the great work Brother.
When people say things like "not quite offset level good" but then gives the brisket 9.5/10, It always makes me wonder how much better an offset TRULY is...
Thanks!
Loving the Great Value SRV playing in the background
Great looking brisket! I always do mine overnight👍🔥🔥
How does it come out?
Trying brisket for the first time and have been watching how to videos for the last two hours and I think this method wins. I've got an electric smoker that I think will get er done.
Great video!! Subscribed!
Good job bro! Looks damn good!
LOL! @11:43, the way you straight-up ATTACKED that slice, it’s like you were looking forward to it almost! HAHAHAHA!
Joe that brisket looks delicious I just did a brisket 2 weeks ago I put it on overnight but I wrapped it in the morning. I will definitely try it without wrapping
I got a wagyu brisket again that I'm gonna smoke with the WSM in about a month lol, 2 wagyu picanha's will be done dry aging in a couple weeks 😁😁
I need BBQ so much, so im watching you while bbq`ing on my traeger. We dont have a peace like brisket in my country, but i got the butcher to cut something almost the same. Cant wait to eat, just 2 hours left!
Wow! That brisket looked absolutely delicious. I can only have a liquid diet for the next couple weeks, but a brisket will be in the near future. Great video Joe 👍 👍
beer?
@@embecmom5863 not a fan of beer but I can tell you whiskey is a very good pain killer
Thanks my man! Get well soon. 🙏
I am in the process of cooking a brisket right now.. Im also cooking it on a pellet grill myself…I start mine at 2:00 A.M. last night but I did wrap mine… but I always pull the wrap the last 30 or so minutes to tighten up the bark a little..my dad likes the crunchy bark pieces so I always try to get a little crispy on the bottom like yours… he says that’s the best part.. he would rather have that then the burnt ends…
EDIT… so it’s been a few days since I cooked my brisket…It was tender juicy full of flavor… it took a little longer to cook but it was a pretty big brisket.. it was a little ver 16 lbs before I trimmed it…again next time I’ll try without wrapping also..
The no wrap seems a little scary but the end result looks well worth it. Good job Joe!
Nice Brisket Joe Sleeping and Cooking
Thank you Lance!🤘
Definitely a very tender and juicy looking brisket. Awesome! Cheers, Joe! 👍👍✌️
Thank you Dwayne 👍🏼
Man that Yoder does build a great bark! Good looking brisket!
It's a savage cooker. 🤘 Thanks Biggs!
Awesome video…. Again!
Thank you!
Another ripper vid Joe.
beautiful
I love you Joe
Not really a fan of pellet smokers but I'm supper impressed with the bark and smoke ring on that brisket. Great video.
Thank you. The flavor was spot on too. 👍🏼
Joe, you still did a fabulous job
Man....I have to try this. The trimming and everything. The next time I do a brisket and I have nothing else to cook, I'm going this route. I'll probably use my pellet tube too though.
Great video! I too have a YS1500 and have experienced the crispy bark as you did. Last Jan, MadScientist posted a video called "Pellets Matter" with Eric from The BBQ HQ. They were using GMG smokers to test the various pellets on a brisket cook. During their setup discussion (11:20 min mark), Eric mentioned he uses a full-size aluminum pan filled with water on the bottom shelf and the brisket fat side up on top shelf. He said the water tray acts as a buffer from the bottom radiant heat to protect the bottom of the brisket. My last two brisket cooks on the YS1500 I used this method, and they were the best briskets I've had on the YS1500 since I've owned it. Might be something worth trying on one of your future brisket cooks.
That works perfectly 🤘
great colour on that bark for a pellet smoker, looks a great cook. I cater using a traeger and smoke my butts overnight and rest most of the next day for service. Cleaning out the ash is a must or it just wont get up to temp.
Yeah buddy, thanks for watching 👍🏼
whoa yeah! Nice job, sir!
Gracias 👍🏼
Looks amazing sir! Doesn’t get any easier than that
Nope, super easy. 👌
That looks awesome! I can't get those results on my YS 640s. I have to cook on my Hasty Bake Gourmet to get that type of bark but you have to baby sit it.
Great vid Joe and tips. But, most of us can't afford this pit. I have a Traeger horizontal and a Pit Boss vertical. Works ok for me.
OUT-FREAKING-STANDING! The underwear and ashes comparison made me LMAO. My Traeger smoker is a smart-ass and says, "The Fire box isn't going to clean itself". Well Done!!!!!
Just watched the no trim video and realized I was behind on my viewing. After looking at this I'm not going to trim anymore but I will still wrap. Looks tasty
That brisket looks delicious brother.
Thank you sir!👍🏼
Perfect timing. I'm cooking a brisket this weekend and I wanted to experiment with keeping it simple, no wrapping just let it ride. I'll be using this video as my reference.
Thanks Ryan. 👍🏼
Trying it tonight myself
Hope it turned out well for ya
@@grizzle273463 the meat wasn't too bad but the bark got way to hard like crocodile skin. I'll keep trying
I've reached a point where the biggest problem with my brisket is that it tastes like pot roast. On some forums I've seen it blamed on over braising due to the meat spending too much time in the wrap, so I may try a naked one, and see how that goes.
I can taste it with my eyes!
Interesting results, I usually treager smoke 12 hrs @ 150, the wrap and up heat to 225-250 for 5 hours. Butter
Love your videos Joe. I've had some good success with my briskets following your advice. Could you do a video, or explain to us what the best procedure is if you want to precook a brisket, freeze it for later use, unthaw and reheat it? Should it be sliced prior to freezing? Thanx Joe...keep the great vids coming
Once your brisket has rested, put your brisket in the fridge and au juice in a cup and pour in the freezer.
The next day take the au juice and brisket and vacume seal.
Put in the freezer.
When you're going to reheat, thaw first.
Set temp at 165° and reheat for 3 hours.
Oh man mmm mmm!😋
I did a no wrap pork butt not long ago, took 21 hours, it was just over 9lbs and was at 180 most of the time. I raised the temp after quite a while since it was taking so long.
Yes sir!🤘
No one makes me drool more.
About 5 second before you said it I said, “ Hey Joe, you need to sharpen that knife😁”
Man it was dull!
so the part i like is called bark ? lol thanks Joe that looked tasty
Great video and done in 10 hours. I agree that a pellet grill comes close to an offset but an offset smoker is the best. However as a 1 man catering operation- brisket overnight on a pellet grill is the way to go.
Yeah buddy, good to hear from you my man. 🤘
That’s a great looking brisket, awesome job. I’ll look forward to you’re no trim brisket, I have had one from a local smokehouse and I didn’t like it, hated biting into a big glob of fat.
That brisket looks great. Gonna have to talk my wife into letting me splurge on a Yoder. Have a pit boss vertical that does a decent job. I always cook overnight on briskets and big pork butts, but always wrap after my bark sets good. Always ends up being a really long cook. Your 15lb, maybe 13.5lb or 14lb after trimming only took 10 hours at 225°, that's awsome. Put my 16lb after trimming on at 8 last night at 225°. It does have a water pan that I fill along with an aluminum water pan I put directly above it filled with water cuz the metal pan ends up going dry after 4 or so hours. I crank it to 275° in the early morning. It took 15 hours for bark to set right, at about 180° IT.
You think it's all the moisture from the water pans that cause it to take longer for bark to set? My brisket took 18 hours to probe tender, but it's a choice not prime.
Really good looking brisket as usual.
You can also smoke some of those trimmings and add them to a pot of beans if you don't do sausage.
You da man..mmmm, mmmm.
Alright joe looks good to me.... i'm trying it with my Traeger... trying your rub too...
broo that must be so delicious
A couple of comments and a couple of questions. Thank you very much for this very practical video. I have a Camp Chef and will be trying this soon. At what time would you have flipped this over? How do you know where the cooler part of the smoker is?
Thank you 😀😀