How to smoke Brisket - Pit Boss Austin XL
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- เผยแพร่เมื่อ 27 มิ.ย. 2020
- Smoking a brisket can be intimidating if it is new to you. In this video, I will be showing you how to cook a brisket from start to finish. This is a follow up video where I showed you how to trim and season a brisket. You can find that information here • How to trim a Brisket ... . Once you gain the experience to cook a brisket, it gets easier and easier. I hope this tutorial serves you well.
You can take a look at the Classic Blend and Pecan pellets I used in this video here: pitbossgrills.77jaha.net/5Vrzj
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You can find the pellets I used in this cook here pitbossgrills.77jaha.net/5Vrzj
Was that red wine you use ?
Yes sir, red wine and beef broth
@@CookingwithKirby thank you. I figured it was red wine. I made a brisket yesterday on my charbroil smoker and used maple wood chunks. It came out almost perfect. It had that nice bark and smoke rings. Thanks for putting this video up. It helped me out a lot.
Currently using your video as a guide for my first brisket on the same grill! Great video man!
I can appreciate the amount of time and effort you put into this cook Kirby! Your nephew loved it...so did I! Awesome bud!! Y'all take care out there!
Thank you Rob, it sure is time consuming, but well worth it. The family had some good eats on Fathers day. I hope you and your loved ones have a wonderful weekend and a Happy 4th of July brotha.
First Brisket going in the smoker tomorrow morning! Thanks for the help.
That’s a beautiful brisket great job!!! Hands down!!!
I couldn't sleep brother..so here I am binging your videos! Good job man,the brisket looked amazing! Glad you had your loved ones there to share it with you. On to the next one.
Thanks brotha
Great Video my man! You know your stuff!!! Looks amazing.
Another great cook Kirby! That brisket came out perfect brother, the pitboss puts out some great cooks...nice smoke ring! Thanks for sharing brother, have yourself a great one, you all stay safe!👍
Thank you Craig, I've been practicing, this is my 6th brisket of the year. I wanted my first brisket to be picture perfect. Be safe my brotha, the covid stuff is really high in my area. we are back on shutdown, unless its to go to the store. Its really sad for a lot of friends and family right now. We have been blessed to have not gotten it, but we have been really responsible with our out goings.
Amazing my friend, looks like you inspire me to cook my first brisket!!!👍🏽🤟🏽✌🏽
fantastic results bro, man I want brisket now.
Hey Kirby hope all is well. I'm a big fan of this channel for real. My kids got all happy when I bought a bag of jolly ranchers and got all interested when I said I'm going to melt them lol.thanks again. Stay safe and stay healthy.
I appreciate that Michael, I have a great time sharing my passion of food and cooking. Hey that BBQ will change your perspective on buying bbq sauce again. I called it rib candy back in the day, but there is a brand that has that name. Be safe and have a happy 4th brotha.
Just bought my Pit Boss. I don't really know how to use it. I have a normal Charcoal Grill Which I can use great but man It takes me all day and night to keep up with the temp. My old grill works wonders on brisket. However, I am not so sure as to the use of my new Pit Boss. I have used it once and I was impressed with some $35 dollar steaks. But I am a bit apprehensive about cooking a brisket because man, to screw up is way too costly nowadays. I love the way your brisket turned out and thanks for the information man. I am a Texas man too, born and raised and I have been a grilling man for over 30 years. However, I am old school. This electric stuff is all new to me. Cool video young man and thanks again for giving me a lesson on the new type of grill.
Awesome brisket Kirby. Tender, juicy great bark and smoke ring. Very nice cook. Have a great 4th.
Thank you Ron, been a work in making. Finally have a brisket video on my channel. After opening the final product, I was extremely happy. Hope you and the loved ones have a wonderful 4th brotha.
Great job! I'm originally from Texas and grew up south of san Antonio...we farmed and ranched ..all my family in texas bar b que,its a way of life..looks good,keep up the hard work..All you need now is few slices of bread some pickles and a Big red lol..I will keep following always learning something new watching your videos..thx
Thank you Mario, I used to be obsessed with Texas style BBQ back in the day. A lot of my techniques come from an old Pit Master that I met and gotten to know. He had one of those big smokers, he taught me all about sausages, brisket and ribs. Ribs were his thing but he did it all. The family had a great Fathers day. I hope you and your loved ones have a happy 4th brotha.
Big red is the staple drink with Texas bbq 😎👍🏼
Beautiful brisket Kirby! That was huge redemption! Great some ring and bend, it looks awesome. Keep on grillin brother!
Thank you Pickles, I have been waiting to put this video on my channel for the longest. No more brisket until next season lol. I hope you have a safe and wonderful 4th brotha.
Looks amazing Kirby. I want that first end piece!
Thank you Mario, That first piece is so good. While I cut it, me and my brother devoured those first couple of pieces lol.
Wow! Awesome job Kirby! And that smoke ring from a pellet. I am now sold on this pellet smoker. All the reviews and cooks that I have seen on here I have not seen nor heard anything bad about it yet, thank you for sharing!
this thing is precise machine Brian. Everything that I have cooked on it have yeilded excellent results. It takes a lot of extra work out of the process and is very consistent. I enjoy mine. Thanks brotha, let me know if you end up getting one.
@@CookingwithKirby thank you, our local Walmart has them and I plan on putting one in layaway this week 😉
My ultimate smoker would be the masterbuilt 1050. I love using charcoal but that's not going to happen this year lol
A pellet cooker will give you a smoke ring if you put it on the smoke setting for the first hour. I achieve the same results with my Traeger.
Kirby, beautiful brisket. Excellent bark and color ! I wish I got my dinner invite bro !
Thanks Kent, it was some good eats brotha. I hope you and your loved ones have a happy 4th.
Beautiful brisket. You cant beat a pellet grill. I always get a great smoke ring using Jack Daniels pellets. I Opted for a RECTEC RT-590 for the patio and a RECTEC RT-340 Trailblazer for our 5th wheel and really love them.
Nice set up, ya the pellet grill is a solid cooker. I have been enjoying mine since I have gotten it. it really has helped me not having to manage fire during these hot summer months here in Cali. I like using my offset, but only in the winter. I plan on trying that Jack Daniels blend, whats good to cook with it?
I love them for beef straight up, great charcoal flavor, its also good on pork butt and I like to mix them with pure apple or cherry pellets for chicken, ribs and pork chops and loin. They are my favorite pellet. I use a 50-50 mix of JD and pure apple to smoke my homemade jalapeño garlic bacon.
Great job Kirby.
Thank you Omar, it was some good eats brotha.
Chubby needs a haircut!! LOL!! Great video Kirby. Brisket always kind of intimidates me because of the time involved to get it right. Yours looked fantastic!! Will give it a try on my Austin XL.
I like the red wine/beef broth spritz😁...what a great idea...beef bourguingnon😁 nice
Loved it! Amazing bark!
Thank you brotha, I love cooking my briskets this way. The family enjoy it. I hope you and your loved ones have a happy 4th.
Great job👍 really enjoy the video.
Thank you Eduardo, I hope it helps on your next cook.
Hey Kirby, I cooked my 1st whole brisket last Saturday. It was great, and you are right, the burnt ends were AMAZING. Thanks for your help brother.
I am glad I have been a help Gary. Congrats on a successful cook. My first brisket was a questionable one lol. I learned a lot doing it more often. You will notice your next brisket cooks will come out even better.
Solid brisket there bro. Nicely done! And great pro tip on spraying the butcher paper.
Thank you Jet, the family enjoyed some good eats on Fathers day. I hope you have a wonderful weekend brotha and Happy 4th.
Oh yeah Kirby that brisket is right on brother. I can smell it and taste it from here. 👍👍
Thank you brotha, it was some good eats on Fathers day. I hope you and your loved ones have a great weekend and happy 4th.
That brisket looks great vato
Right on Kirby. Trying this for the 4th of July.
I hope you have a great 4th brotha. Wish you a good cook bro, brisket is some good stuff.
Picture perfect brisket Kirby! Beautiful smoke ring. So juicy and tender looking! Yum
Thank you Joe, I was excited for this video. The results were great brotha.
Good cook brother! Looks like the family ate very well that day!👊👊👊
I appreciate that Alton, thank you bro. I hope you and your loved ones have a safe and happy 4th.
Outstanding Brisket 🙌
Thank you Mando.
Kirby awesome job...
Thank you Ray, it was a long cook brotha.
That's a mighty fine woooweeee Kirby😁💪looks amazing too✌️
Its some good eats Jules, my family loved this one.
After watching many videos, i'm trying this method for brisket today !! BTW this is my 1st attempt on my new Pit Boss grill , ty for the info
Just be patient with it Scott. Cooking brisket all comes down to practice, knowing what to look for. but with the right info you can get it down your first time. Tag me on Instagram if you have it. @cookinwithkirby
Good luck brotha
@@CookingwithKirby Man Bro that was totally awesome eats . and yeah major rookie mistake was made i trusted my Austin Xl 1000 probes without having a seperate quick probe to check temps . I recommend this video and tutorial to every1 , if it wasnt for u i wouldve way overcooked my brisket flat was a lil dry about 1/3 of the way rest was flawless tender and juicy !!! Ty agin !!!
This time keep mental notes of things you did wrong and what you would want to change. Not every brisket is the same, so you might see differences on your next cook. The more you do it, the familiar you become with cooking a brisket. Your cook sounds a lot better than my first brisket lol. Happy weekend brotha, nothing better than tackling a brisket over the weekend.
Good stuff Kirby! Brisket looked solid bro!🤘
Thanks bro, I appreciate the Texas influence. Im a huge fan brotha.
@@CookingwithKirby ditto bro!🤘
Great detail on Smokin Brisket bro. The Brisket looked great. Let me know when i can pick it up 😆. Strong work carnal.
Thank you Rome, its a lot of work. Fruits of our labor. It was some good eats.
Hey Kirby, your brisket looked great. I’ve noticed the pellet grill gives a nice smoke ring to the meat. I dropped a brisket video too this weekend must have been lots of briskets cooked last weekend for Father’s Day. Good cook Cheers brother
Your brisket came out good to brotha. Ya seems like it, I did this on Fathers day. The family actually loves it now. I have been digging how the pellet grill works, it really cuts out a lot of things compared to using a normal grill. I haven't had a bad cook and its been really consistent. Thank you Paul, I hope you have a great weekend brotha.
Killer bark and smoke ring. Great job looks amazing
Thank you, I was really happy with this cook. The pit boss did a great job on providing a steady and consistent temp. Brisket is time consuming, but it really is worth it at the end.
@@CookingwithKirby yw. Look forward to future cooks. New subscriber.
Thanks brotha, im gonna be a lil slow on the queing videos. Its a 115 and gets to 120 in the next month. I bought the pit boss to see if I can prolong that issue. Cameras over heat and such. I recorded some smoked wings yesterday on the pitboss, ill see how much longer I can go. I appreciate that, thank you.
@@CookingwithKirby oh wow lol. Thats very hot. Yeah u gotta take a break for a bit. Ill keep an eye out for ya. Stay cool bro.
Oh...my...Nellie😲😋awesome bark😁👊... awesome cook Kirby👊👊👊👊👊
Thank you Jules, this was a project in the waiting. I am extremely happy with the results. I am just glad I got this recipe off my shoulders, I only do brisket once a year. I have already cooked 6 lol.
Wow😜get'r done son😁✌️
That brisket turned out fantastic brotha 👍.... Oh and I always use the P6 setting as well.... I highly recommend you try Lumber Jack pellets if you can get your hands on some...
Ill have to check it out brotha. I would like to try something new. I found the mixed blends I have been playing with Pit boss have had good results. Use the Hickory mixed with the fruit blend and Classic mixed with pecan. Thanks brotha, I hope you and your loved ones have a Happy 4th.
Man, I would love to share some recipes with ya. My favorite rub for brisket is a fajita blend with lemon and lime juice with fresh garlic. It always has an awesome flavor. I implore you, try Fiesta extra fancy Fajita Seasoning. you can get this a Kroger. I can guarantee you the flavor of your brisket will go through the roof! Thanks again and take care.
There are several versions of Fiesta Extra Fancy Fajita Seasoning. There’s mesquite flavored, southwest flavor, etc. which one are you referring to?
great video ty for the help :)
Your welcome, let me know how it turns out.
My man. We just did this today. It was amazing. We used salt, pepper, garlic powder and onion powder. My lord.
Great Video Kirby! I'm on the fence about which grill to get. My favorite BBQ is HEAVY smoked or to the point where it is bitter or almost bitter to the taste. Will the Pit Boss Austin XL get me there?
Maybe with a smoke tube added in the cook chamber you can increase the smoke otherwise pellet grills are made to give a light smoke flavor in my experience. For a better smoke flavor, I would go with a gravity fed like the Char-griller Gravity Fed 980 or Masterbuilt Gravity Fed smokers. They use charcoal and wood chuncks. Ugly drums, offset smokers, and Kamado smokers are other options.
You have definitely reduce the stress of smoking a brisket lol. Great video as always. Any helpful hints for using a gas smoker over a pellet?
Hows it goin buddy? Buy some wood chip boxes or a pellet smoke tube. You can find both of those at walmart. Turn on half of your burners of the grill. Place the wood chip box under the grate over the burners you will have on. Get yourself a probe thermometer and place it where you will have the brisket. Get the grill to your desired temp and cook the brisket on the side you do not have the burners on.
@@CookingwithKirby awesome thanks I do love making smoked chicken wings. Time to move to Brisket
Hey. Kirby can't wait to try this out. I have a question about the grill smoke stack. what setting do you put that at? Is it screwed tight or half way or all the way open? Thanks
Hey Noah, its always at the tightest setting. I honestly dont mess with the smoke stack. So any of the videos I post, its in that setting. You can open it up more, but after my experience using external temp probes the temp fluctuate a lot. I leave it and just let it dial down to where I want.
@@CookingwithKirby Cool! Thanks for the help.
Great job! That thing looks amazing! Drool! Did you cook fat cap on the top during the whole cook?
Yup fat cap up the entire cook. Thank you Jay, it was some good eats brotha.
@@CookingwithKirby loved it bro. Great job!
I was reading somewhere that Lowery's seasoned salt is their "secret" ingredient... I wanna try it with that but I don't want to mess up my brisket just try it out hahaha
I have the same grill and went step by step with this video. Set my grill to 250 and ends up my grill is way hotter than the dial says. In 4 hours the internal was already near 200
Do you cover the bottom right below the brisket with foil
About to try this method with a laredo 1000 I just got. I think the TH-cam captions misheard you at 11:33 though
I love how you let the kids eat first
I get your got smoky rings but can you taste the smoke on the meat?
Nice brisket Chanito.. pero damn no puedo con 16 hours I need grab me a pellet smoker .. did the brisket have that pecan smoke flavor?
Ya bro, I use the classic blend from Pit boss and mix with Pecan. I like the smell of that smoke combination. its the process of a brisket, low n slow any way. My next one is gonna be hot n fast Cali style for the #brisketchallenge Thank you carnal, I hope you and the loved ones have a happy 4th. Be safe out there brotha.
Hey kirby. My name is David. Did you have the grill sliding vent open or closed?
Hi David, when I use my Pitboss, it's always closed when smoking. And on the left side to get close to the set temp.
What brand is your pit boss
New to pellet smoking, heck smoking in general. I have a question, besides spritzing can you also use a pain of water to keep the meat moist?
You can always use a pan of water to add some moisture in the smoker. I do not remember if I used one on this video, but my 2nd recorded brisket I did. A little tip with brisket, patience, thermo probes for temp monitoring and time to rest. I like to wrap around 160ish degrees on the thickest part of the point once the bark looks nice, finish it off until 203-204, place on cutting board covered in towels and let rest for an 1h 1/2 to 2 hours. I have had best results with longer rest times. Now a days, I start my briskets the night before at 225, giving them a good enough time to cook and rest.
With this Pit Boss, I have sold 16 briskets last year, they get easier the more you do it. now these are instructions mostly done on 18lbs and up, but same concept for smaller briskets. Just cook time is much smaller.
Thank you for the quick reply. Did some pork ribs today, did a 4.5 hour cook. My family ate every last one. Inly clean bone left
@@CookingwithKirby Great content. I’ve never cooked a brisket but just purchased a 22” Weber Smokey Mountain. Will the cooking instructions work on the WSM? I also purchased a ThermoWorks Signal thermometer to monitor the temp.
Yes Horace, I follow the same steps for brisket. Just different cookers you will work them differently. But the cooking process is the same.
I'm gonna do ME a brisket for the 4th of july!!!! Everyone else eatin chicken!!!! 😆
I hope you have a wonderful 4th with the loved ones brotha. Good luck on the brisket, it sure is some good eats. Thank you and be safe.
Looking at buying one of these but the label of pellet grill and not smoker has me worried because ei really want a smoker not a grill so this is both?
Hey T Money, I don't even use it to grill. Honestly the searing feature is useless out of all my attempts of using it. Its not a true charcoal grill sear, if set above 250 degrees, its like taking a torch to the meat. But it does great for smoking food, it definitely takes out the fire management work. Set it to the temp you want and just focus on the food.
Cherry wood works great
Thank you Gabriel, ill give it a try next time. I usually keep it similar to Texas style, when I use my offset, I have more of a variety of wood chunks to use. Pecan with hickory, or post oak and pecan is a good one.
How are you smoking the brisket on the Austin xl fat cap up without the bottom of it drying out and getting tuff???
with doing over 100 briskets in the past 2 years. I would suggest putting on the left side of the pitboss, try not to place over the pellet cup. I place the point facing the middle. if space is tight, place the brisket over a tray with the rack. If I have 3 in there, the middle brisket will be sitting on the tray with the rack. I spritz every hour after the 3rd hour. that helps keep things moist and 225 to 250 degrees in temp. Lastly wrap with foil on the bottom of the butcher paper. Really helps keep things moist. Only thing I can suggest is do a few briskets, practice is key.
@@CookingwithKirby ok thanks for the info I am gonna be smoking a wagyu brisket on my Austin xl and I had thought about using a baking sheet with racks on top of it so I could do fat cap up without messing up the bottom of the brisket
What is the temperature I put it at after I wrap
Hey Lalo, if you have a nice looking bark, I would say anywhere from 165 to 170ish. I focus on the bark before wrapping. If it looks like a nice dark mahogany color, your good to go. If you use say something else other than Salt and Pepper, I have noticed the bark develops a lot faster. Rubs like Brisket Magic, I think its the other spices creating that dark color. I have only done a brisket without my normal SPG blend 2 times. I have noticed both times, the bark was much darker and looked burnt.
Was this fat down or up ? , my first brisket is going today 😂
What part of Cali are you from?
Imperial County
What's in the spray bottle?
Hi Shay, it had 1/4 red wine and 3/4 cup beef broth.
What was the starting weight?
That one was about 19lbs before trim and cook.
What temperature does P 6 run at?
the P6 setting on average runs about 180ish degrees, it bounces from 170 to 205 degrees. That is depending on adding and burning off pellets. You see a fluctuation on temp. but once it all gets going through the cycle, its in the 180s. So fresh pellets introducing into the cup, you are looking lower temps and after some time they catch at the end of the cycle its a bit hotter. Then mellow out to your degree, I have honestly only been using this setting before a cook. I have had great results in everyone one. once the fresh pellets get burnings, you are more of a consistent 185
@@CookingwithKirby I just bought the pit boss1000sc and haven’t been able to find any temps for the p settings that make since to me without burning up a bag of pellets to figure it out. Thanks for the info. I’m digging your channel 👍
I use this method a lot. I’m spraying the paper tonight. Thanks for that tip. I only check and spray mine about 1/2 as often. This is a cold weather cook. Fingers crossed.
If your looking ur not cooking
Looks good but 16 hours 😳 lol glad all of you enjoy it
Ya its a lot of work Becky. I usualy only do it once a year. This year I have done 6 😖. Im just happy I got one on my channel. Till next year lol. I hope you have a wonderful weekend my friend. I wish you and your loved ones a Happy 4th of July.
@@CookingwithKirby omg 6 🤯 its cause you're a pro so its alot easier for you lol.
Thanks same to you and your family
Fat side up?