🔥FREE BBQ EBOOK ➡ sipbitego.com/free-bbq-book 🔥PRINT RECIPE ➡ sipbitego.com/smoked-brisket-flat 🔥GET THE TOOLS ➡ amazon.com/shop/sipbitego Thanks for supporting my channel! As an Amazon Associate I earn from qualifying purchases, Some partners may be included in this post.
Preheat the Traeger Grill (or whatever pellet smoker you’re using) to 250 degrees F for 15 minutes before it’s time to smoke brisket. Not in the video, but in the link
A piece of bark came off on the paper? A disaster second only to the Hindenburg! Oh the humanity! 🙂 Seriously though well done video with solid advice! Subbed and smashed the like Thanks
I just bought a 5 pound brisket flat and this will be my first time smoking one on my pit boss pellet smoker. I’m fairly new to the smoking game but isn’t a 9 hour cook on a 5 pound brisket flat a little excessive? I’m afraid it will really dry out the meat. A great video and very informative. Thanks!
My first brisket was 11-lbs, the full point and flat. I cooked it for 17 hours, it was Super Frickin' Amazing. As was said, low and slow. Today I bought a 4-lb flat, but I'm anticipating an 8 to 10 hour smoke. Good luck in your cooking.
I’m with you. I smoke a 5 pound flat (first time on brand new Traeger ) for 8 hours and it was dry as a bone! I’m desperately trying to figure out what I did wrong by watching a bunch of videos.
@Envi LOL there's so many variables (ie, what shelf you're cooking on) that's completely false. Ive seen both methods performed and results are still delicious.
Always smoke fat side down when smoking on a pellet grill that size, at least for the first half. The heat source is directly beneath and your risk burning the holy hell out of it. Any other smoker should be fat cap up.
🔥FREE BBQ EBOOK ➡ sipbitego.com/free-bbq-book
🔥PRINT RECIPE ➡ sipbitego.com/smoked-brisket-flat
🔥GET THE TOOLS ➡ amazon.com/shop/sipbitego
Thanks for supporting my channel! As an Amazon Associate I earn from qualifying purchases, Some partners may be included in this post.
This is a good video. You are making me hungry, lol. Great tips.
Here's the complete walk through if you're cooking this smoked brisket flat recipe for the first time: sipbitego.com/smoked-brisket-flat
Preheat the Traeger Grill (or whatever pellet smoker you’re using) to 250 degrees F for 15 minutes before it’s time to smoke brisket. Not in the video, but in the link
What temperature did you set the Traeger to?
And at what temperature?
Help if you told us.
Nice Job.....looks delish!
What temp did you smoke at ???
I like how you specified “fat cap up” after the wrap. I failed to do this on my first brisket and it turned out dry.
It does seem to make a difference along with a tight wrap 👍🏻
@@sipbitegoI think what he was saying is in the future, specify fat cap up BEFORE you wrap it, not after.
Nice work!
A piece of bark came off on the paper? A disaster second only to the Hindenburg! Oh the humanity! 🙂 Seriously though well done video with solid advice! Subbed and smashed the like Thanks
Love Meat Church products!
👍🏻👍🏻
I just bought a 5 pound brisket flat and this will be my first time smoking one on my pit boss pellet smoker. I’m fairly new to the smoking game but isn’t a 9 hour cook on a 5 pound brisket flat a little excessive? I’m afraid it will really dry out the meat. A great video and very informative. Thanks!
Follow the smoked brisket recipe on Sip Bite Go. Low and slow but worth it process.
@@sipbitego ok thanks. I’ll let you know how it turns out
My first brisket was 11-lbs, the full point and flat. I cooked it for 17 hours, it was Super Frickin' Amazing. As was said, low and slow. Today I bought a 4-lb flat, but I'm anticipating an 8 to 10 hour smoke. Good luck in your cooking.
I’m with you. I smoke a 5 pound flat (first time on brand new Traeger ) for 8 hours and it was dry as a bone! I’m desperately trying to figure out what I did wrong by watching a bunch of videos.
When i let it rest i always wrap it in a towel and put it in a cooler for at minimum an hour. Game changer.
Is fat side supposed to be up or down during first stint? She said up but these comments are scaring me
It’s because the bbq community can’t come to a consensus, you’ll be ok either way but I like fat side up first usually 😊🥩👍🏻
What temperature did you set your smoker to before cooking and after wrap?
250. You can see all the steps written out here - sipbitego.com/smoked-brisket-flat/
@@sipbitegothe website is pointless and full of ads don't click it.
@@JulioCHernandez I agree this is a horrible person to follow!!! Move on!!!
Not one time did you tell peeps the temperature! lol
Howd you make a whole how to on how to cook a brisket and completely leave out the temperature you put your smoker on??? Smh
250. All the steps are available through the description - sipbitego.com/smoked-brisket-flat
I agree/ that was frustrating and how I ended up in the comments 😆
👍🇨🇦👍
Fat goes down on a pellet
To start always..to finish its the chef's call..
@@UnknownUser_0000 not on a pellet smoker
@Envi LOL there's so many variables (ie, what shelf you're cooking on) that's completely false. Ive seen both methods performed and results are still delicious.
@@UnknownUser_0000 the fat won’t render properly on a pellet smoker if the fat isn’t down. On an offset smoker, what you’re saying is true.
@@enviping are you arguing fat side down for the length of the entire cook or just a portion of it?
Not much of a smoke ring ?
You think?
Look at the smoke ring on this one - How To Smoke 7 Bone In Chuck Roast Beef
th-cam.com/video/3GJGRkw-nl0/w-d-xo.html
It's because it's a Traeger..you need to add a smoke tube but FWIW a smoke ring is such an overrated indicator.
How much more of a smoke ring do you want?🙄
Always smoke fat side down when smoking on a pellet grill that size, at least for the first half. The heat source is directly beneath and your risk burning the holy hell out of it. Any other smoker should be fat cap up.
I always do fat side up on my gmg... never burned anything
@@chevystout5680 same, never dry or burnt
Incorrect. Depends on the Treager. Most of their pellet smokers the heat is NOT underneath, it’s to the side.
not for us - followed the recipe but turned out dry and well not good
That’s odd - email me and I’ll walk you through it. Hoping you used a thermometer that stays in the meat as it cooks so you knew the temp.