Smoked Brisket Flat in the Pit Boss Pellet Smoker
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- เผยแพร่เมื่อ 25 ส.ค. 2024
- I found this little beef brisket flat at the grocery store and thought this would make for a fun cook because it wont take 12 hours to smoke . The beef brisket flat is much leaner than the brisket point and typically doesn't turn out as juicy but it still makes for some excellent smoked brisket. In this cook I kept it simple with a salt, pepper, and garlic rub. I didn't spritz or mop the brisket this time just because it was so small and I was ready to wrap it in butcher paper after 3 hours in the smoke. There are a couple different ways to get the brisket point to come out even juicier and those are to dry brine the brisket overnight, inject the brisket point overnight, or smoke the brisket and then braise it. If you wanted to spend a little more money you could buy a Waygu Brisket Flat and those tend to have more intramuscular fat and dont really need any extra treatment. They turn out juicy on their own.
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#SmokedBrisket #PelletSmoker #WeekendWarriorBBQ
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Do you like the Brisket Point Better? If the answer is yes, you'll want to check this out th-cam.com/video/3ec19FPe6uQ/w-d-xo.html
I am a novice,, just bought a pitboss sportsman,, now learning from your videos and not only impressing everyone, I actually impressed myself, thank you for your videos
Thanks Jim!
Great video. One of the best out there for just the flat
Finally a guy cooking to color and texture 👍🏻👍🏻👍🏻
Just found your channel in this video was very informative. I recently just bought a pellet smoker recently. Thanks for the great video! Going to check out some more.
Another winner! I actually bought a 5 pound point today for tomorrows supper. Of course I live in San Antonio so you know it's going to be salt and pepper. :)
gilmo1938 yum! I love that Texas brisket 😁
Love your videos! New to smoking and just got the Pit Boss KC Combo a few weeks ago. I've used your videos/recipes for everything so far and everything has turned out perfectly. Looking forward to using more of your recipes/techniques/videos. Going to do a couple of brisket flats this weekend. Thanks!!!!
I'm at 9:34 into the video and I respect that shirt!
First timer here. Only got smoker few weeks ago and did chicken and ribs. Doing brisket Thursday and really like your video.
Thank you, Tim!
MY 😊TYPE, OF CHEF🌹🔥👨🏽🍳🫕👨🏼🍳🔥
Excellent as always 👌
Thank you, Adam!
Hey man, I loved your video. I'm about to do my first brisket flat tomorrow. I chose to pay for the much more expensive flat instead of the cheaper whole brisket which was twice it's size and half the price. I'm second guessing my decision now that I learned that the flat is more lean and less juicy, and I'm a guy who loves the fat. This is helping me prepare, thanks! ($70 for a 10lb flat)
Dont be afraid to add fat. I like to add a whole stick of butter when I wrap it in foil. Others use beef tallow.
Great video dude👌🏼 Straight to the point, very informative, and easy to watch. 👍🏼👍🏼
🙏
I'm going to do a 3 1/2 lb flat I'm next day or so. I splurged couple months ago and bought a Rec-tec 700. Really like my new setup especially coming from cooking with nothing but coals.
Nice
Love love love your videos always so well presented clear consise and to the point and no annoying background nonsense I have a pitboss pro and will be doing a brisket this weekend.
Keep up the good work liked and subbed!
Thank you so much!
These pitboss verticals sure produce a nice smoke ring
Yes they do. 😎
Hey brother listen that was Text book 📚 Cooking, the size of the Brisket was perfect for two people your Pit master Presentation is top notch my mouth was watering love the teaching video bro. ⭐️⭐️⭐️⭐️⭐️👍🏾👍🏾 and a Amen 🙏🏾
Thank you, Mark! I appreciate the support!
Cool video!! And that tee shirt is HILARIOUS!!
End cut for the win !
Me: Man today is dragging
WWBBQ: I got you!
I got you 😎
Your Killin me...lol. Looks great!!!
Fantastic cook..
Numer 1
👏👏👏. Man. I have smoked everything but a brisket 🤦♂️. You talk about smoking to color and i assume that comes with doing it a lot🤷♂️. That looked good dude. I just need to smoke a damn brisket and get it over with🤣🤣 and not be scared of blowing the money if i screw it up
When I talk about smoking to a certain color I am looking for a smoke ring color. If you go to about the 6:00 minute mark I point out the nice mahogany color. Then fast forward to when I slice the brisket, the smoke ring is that exact color. If you smoke longer and it gets darker, the smoke ring tends to be darker as well. The smoke ring has no impact on flavor though so it’s more of a vanity metric 😁
That's the same way I was on my first brisket and I thought if nothing else we'll have some jerky LOL
Smoking my first brisket and butt today. Wish me luck!
How did you get to remove the sportsman letters on the bottom of the sight glass
What was your temp you set your smoker too for smoke
Nice brisket is my mortal enemy lol
nice video my man but thats a thick flat portion of the brisket the flat that i did was dry as F lol but thanks
Anyone notice the sudden shirt change mid video? Great looking brisket!
I was wondering if anyone would catch that. I mowed the lawn while the brisket was cooking and that is my lawn mowing shirt 🤣🤣🤣
Weekend Warrior BBQ excellent video as always
That is a nice shirt over by dere...
Wowwww looks fkn awesome
I want that shirt brother.
Nice!
Thank you
Thinking about smoking a brisket and some pork ribs for a gathering. I have the series three pit boss and wondering if you have any recommendations on doing this some they are ready to serve close to the same time.
The smoke ring looked great but why did the inside look kinda grey? Was it an older or cheap meat? BTW: It is great to see your channel growing to the point that you have a branded smoker!
Thank you. This was definitely a lower grade of meat but sometimes the camera doesn’t get the colors accurately. By the time I sliced into it the sun was going down and I had a big spotlight pointed at the meat to light it up.
@@WeekendWarriorBBQ My local butcher has a big old sign on his back wall that reads "Cheap meat is not good and good meat is not cheap!"
So true! I love that
I'm actually going to try a flat again today for Father's Day weekend... 4 times the charm right?! Lol wish me luck. 8 lb flat is going on the smoker in about 30 mins.
I am too! Got me a 4lb flat for tomorrow
@@mikemoreno8219 good luck! This time mine came out absolutely amazing! Out of the 8 lbs... I only have about a pound left! Apparently everyone liked it.
Hey Mike I'm trying to find your video of you doing a brisket overnight you still have that up?
Don’t think you mentioned it, what type of wood pellet did you use for this one?
Hi, Jonathan. I used the Cowboy Brand Charcoal and Applewood blend
Can I wrap it with parchment paper?
If I’m going to spritz it how often should I?
I don’t always spritz but when I do it is about once an hour. I don’t start spritzing until the seasoning/rub is dry. And then every hour until I wrap.
Giant eagle? You from western PA?
Looks real good but where did you get the flat . I can't or haven't seen them in my area . Erie pa
Giant Eagle
@@WeekendWarriorBBQ thanks I'll check it out
Looks kinda dry and overcooked but decent ring, I’d say you let it run too long because of a lack of internal fat and cap made it dry out.
👏👏👏👏
I just bought a 10lb brisket flat for my first ever brisket smoking. Any tips on cooking temp and time?
The secret to a good brisket is to cook to tenderness instead of time. For your first one I would cook it at 250 F, wrap it at 160F, and then let it go until your temp probe goes in and out like butter. This could happen anywhere between 190 and 205 degrees F. If you want to experiment a little, you can try dry brining it with some Kosher Salt overnight. This will help it retain some moisture. The most important thing is to have fun :)
Looks good Mike. I haven't tried a brisket on the Pit Boss. Really didn't want to spend the money on a huge one because it's just too big for us to eat. I might have to try this out this weekend. Brisket flat sounds pretty easy and I think the family would like it. 250 degrees for the whole cook? What if I did it at 200 for an hour or so then went to 250? Might take a bit longer but might give it more smoke on the lower setting. I'll look tomorrow at the store and see what I can find. Also, since this one is a bit dryer would you recommend injecting a flat or just cook it as is? Thanks
Injecting it will help. If you have the time, you could dry brine it with Kosher salt the night before...that would also help. 200 for the first hour is also a good idea
Did you spray it all?
I did not. I wanted to build up a nice hard crust and then let the steam that was trapped by the butcher paper soften it up.
Yo mike did you tint the door glass?
What’s up Jose? No I’m just letting it get dirty. I actually wish they would make a door without the glass.
Weekend Warrior BBQ nice!!! It looks good that way.
When did you do the paint job on the vertical?
I actually bought their 5 Series Sportsman and put my own logo and a Weekend Warrior magnet on it 😁
I love your magnet, if that is what it was. Can I get that one in you store, also it would be awsome if you could make one to actually replace the pit boss one. Not that I don't love my pit boss, but hey!
Hi, Justin. It is actually an emblem with an adhesive the goes right on top of the existing pit boss logo. I’m still going through testing to make sure the adhesive stays strong but if it holds up over many cooks I’ll make them available
You lost me on fat side down. 🤘texas🤟
fat side down is much better as it is hotter on the grate on pellet smokers. Also, fat melting on the top and running down does not make its way into the meat like people think. It simply drips off and offers no additional moisture or flavor. Dont believe me? Try it. I too was skeptical but the results will show you the truth here.
@@nick2727 I cook on a traditional smoker and prefer fat side up. Maybe one day ill give it a go but i like the results I get so it'll he hard to change. Thanks for the input. Cheers!
@@nickg433 when you find something that works well, def ok sticking with it. Cheers!
My pit boss is giving me fits. Keeps shutting down on high temp code
Sorry to hear that. You have probably already tried this but next time you use the smoker, open that chimney all the way up and see if it happens. The only other advice I can offer is to make sure that water pan is full
@@WeekendWarriorBBQ I always keep water full and even tried taking chimney cap completely off
It must be a bad temp probe then.
Try cleaning the temp sensor