Smoked Brisket Flat | Testing out the Silverbac!
ฝัง
- เผยแพร่เมื่อ 17 ก.ย. 2024
- Today we are testing out the Silverbac's brisket making abilities. We have a choice graded brisket we will be smoking with a simple recipe at 250 for around 6 and a half hours.
Subscribe to my channel at:
/ thehollarbbq
SPGO
1/2 cup Kosher Salt
1/2 cup coarse black pepper
1/4 cup granulated garlic
1/4 cup granulated onion
=========================================
Amazon Affiliate link:
Cooking pellets
amzn.to/2tcy4NP
Lumberjack pellets
Hickory
amzn.to/2tcfbKN
Cherry
amzn.to/2uvk7tx
Pecan
amzn.to/2tcfDIZ
BBQ Gloves
amzn.to/2uaTbQv
Cutting Board
amzn.to/2tbWgjb
Slicing knife
amzn.to/2syrMWH
Butcher paper
amzn.to/2sdnh4D
=========================================
I didn't know anything about the Silverbac until a few days ago. Now that I've seen a few videos about it I am beginning to understand how this grill could give me a different and in many respects a better barbeque experience versus my standard gas grill.
Thanks for sharing your grilling knowledge with us!
Michael Manjin it is a really good Grill. Everything I have ever made on it comes out fantastic. Good luck with your decision. And thanks for watching.
Hollerin' back here. Another great cook. Keep 'em coming. I believe this Silverback is the best value of any pellet grill in its price range. When you can keep a flat from completely drying out, you're doing a great job. Great job Kevin!
Thanks alot Lee, I also believe the Silverbac is one of the best values out there. It took me a long time to research and pick a Pellet smoker out.
Just watching your videos has really convinced me that it's the way to go. I like the way you show the simple startup and ease of use along with technique. I'm going to have to run power to my "man cave" first. My deck is in the sun all day. My man cave covered area is the perfect place for a pellet grill, right next to my kamado grill and the Pit Barrel Cooker. The kamado is versatile, but the ease of use is off the charts with the Grilla.
Hey Kevin! I know this video has been out a while, but it's got me wanting to try a brisket again! I've had my Silverbac for a little over 6 months now, and haven't done one yet. 😕 I appreciate you taking the time to walk us through your process. Keep on smokin'! 🔥👊
Genius to make a slice to know which way the grain goes haha. So simple.
I like to keep things simple. Thanks for stopping by.
looks good man! I have my first brisket on the pit right now. Can't wait to get the video up. Keep rollin smoke brother!
It did come out great, next time I'm doing a full packer. Thanks for stopping by brother.
Nice cutting board👍🏽
Thanks I like it. Still use it all the time.
Awesome video Kevin. I learned a lot. I did one brisket on my Silverbac a while ago and totally screwed it up. This was very helpful.
Just curious how to you mess up a brisket on an electric smoker?
@@piratelute8934 What I wanna know lol
A pie has a crust... BBQ builds up a BARK...!
Thanks for all the wonderful video's.
No problem. I like to show people what I have learned over the years. I have many more cooks coming. Also if you have any ideas of something you would like to see let me know and I will see what I can do.
This is awesome channel especially for me because I am about to get my pellet silver back
Thanks a lot jak. Congrats on the new smoker. You are going to enjoy it. thanks for watching and if you ever have any questions about what I'm doing just let me know. Take it easy.
How did you like your Silverbac? I've been eyeballing one and almost ready to pull the trigger?
Really nice video. First time I've seen yours, but it was a great learning experience. I just bought a brisket flat at Costco today and will be smoking it on my pellet grill this week. Yours looked fantastic.
Gerry Corbino thanks a lot. This is an older video for me. I need to redo a brisket video. Thanks for watching.
nice looking brisket
Thanks! it came out great.
I'm doing my first 11.5 lb brisket on my og.. and it is running like a champ..
Nice let me know how it comes out.
nice! good job. looks great!
I really appreciate it. Thanks for checking it out.
Great job,glad you are checking out grilla.I have a kong .Someday I would like to have a Silverback to .Keep up the good work.
Thanks a lot, you can't go wrong with either one. Maybe one day I will have a Kong. Thanks for watching.
Nice looking brisket!! Thanks for sharing. Subbed
Thanks alot and thanks for checking it out.
Awesome lookin. brisket
Steve Litteral thanks man. This is a really early video. Think it’s about time for a brisket refresh. What you think?
Go for it. I'll be there lol.
thanks for the vids
No problem, thanks for watching.
Did you think it made a difference spritzing it? I'm making one exactly like this tomorrow. And on a Silverbac lol.
It does help to keep the outside from getting too dry. Good luck.
Great video thanks.... Just bought a SB myself and waiting for it to arrive so doing my homework lol. What are the gloves you are using in the video? Brand and where you got them if you can and if you like them... they look errrrrrr handy. Thanks!
I got them on Amazon. They are ok. I got them because they are rubber and can wash easy. Only thing I don't like is they are a little big, but not an issue. www.amazon.com/AYL-Silicone-Cooking-Gloves-Potholders/dp/B01ETWDHIG/ref=sr_1_10?ie=UTF8&qid=1491534265&sr=8-10&keywords=bbq+gloves
Nice work. I’m thinking about a Silverbac. Did you cover the drip pan with tin foil?
Scott Cox I do cover it with foil. Really helps with clean up. You will not be disappointed with the Silverbac. Thanks for watching.
hi Kevin, great video!! I'm about to do my first smoke on the silverbac and I'll for the first time smoke a brisket flat from Costco. Its an 8.8 pounder how long you think it should be in the smoker for and how long of a rest it should get once it's out?
It's all about color. Let it go until it's as dark as you want it. A good rule of thumb though is take it to 165, wrap it up tight then take it to 205, pull it and let it rest a couple of hours in a cooler. It's hard to pinpoint a time because each piece of meat you smoke will be a little different. Just use your temps. Most likely you are in for an 8 hour cook.
TheHollarBBQ thank you!!
No problem, let me know how it comes out. Thanks for watching.
I was told to cut with the grain of the meat. Am I wrong?
Always cut against the grain for the best results. Cutting with the grain you get long tubes of tissue. Cutting against all those tubes are next to each other making pull apart easy.
After you wrapped it you returned it fat side up.... was that a mistake?
No, I cooked a few briskets and have not noticed a difference fat up or down. Especially after its wrapped.
I was wondering how old your grill is. The Silverbac I just bought has a green power-on button, whereas yours is red. Also, my numbers don't flash or scroll. Just curious.
Dragonuv2002 I got it in February.
Grilla changed the internals on the Silverbac on the newer models. Mine is the same as yours. Nothing to worry about, just a different look.
Why butcher paper and not double wrap aluminum foil?
Monte Hartman butcher paper breathes better. Foil is fine too I just prefer the paper.
TX BBQ Addicts brought me here....Tough Meat or Dull Knife?
This is an older video of mine. I needed to sharpen my knife but was too impatient. If you see some of my new videos I now have a good slicing knife. I will use it when I do the next brisket. Thanks for checking it out.
Man, you're making me nervous with your fingers right by the cutting edge of that blade. Oy!
Yeah thats why I was cutting so slow. I was trying to cut it without stabilizing it. It wanted to slide. I had the camera on the wrong side since I'm right handed. If you can tell I was having a hard time thats why I sped up the video and if you notice I moved my hand to the other side. Once I made the first cut I was committed for the video shoot. Next time I will have the camera on the other side. Thanks for watching out for me and thanks for stopping by.
No prob, love your videos!
Im buying a Silverbac I am surprised you got a smoke ring, I've always been told you cant get them with pellets
Oh you can. Cherry will add a deeper color smoke ring. Also be sure to get a good quality pellet. Alot of people talk trash about pellet grilsl but the fact is its still cooking with wood thats on fire. Thanks for checking it out.
Which brand pellets do you recommend?
I like lumberjack. If you get the 100 percent species it has more smoke flavor. People have also had good luck with the grilla brand. I have never had them so cant say.
Dry.
That thing looks drier than a summer dog turd
You're a summer dog turd! lol
Fat side up ..... ALWAYS
Never cook a brisket fat side down that’s just stupid
You got an explanation for that or just an opinion? Thanks for watching.
@edward What a stupid thing to say and it's a myth. You going to say some stupid shit about the fat rendering through the meat and basting it? That's a proven myth that type of fat doesnt melt until much much higher temperature that you're not going to cook a brisket at. The only thing that should effect what side the fat cap is the heat profile on the grill to protect it from hot spots.
I've got a Yoder and they advise to put the fat cap on the same side as the heat source which on the Silverbac & my Yoder is on the bottom so having the fat cap down on this video is the correct way to do it.
Not true. Fat cap helps shield the meat. The fat on top will not baste anything, since it will not "melt" if that is what you thinking.