How To Smoke A Brisket On A Pit Boss | Smoked Brisket On A Pellet Grill
ฝัง
- เผยแพร่เมื่อ 8 ก.ย. 2024
- In today's video I am showing you how to smoke a brisket on a Pit Boss Pellet Grill! This is my first cook on my Pit Boss Pro Series 1600 Pellet Smoker, and you know I had to go big with a pellet grill smoked brisket! Now, some people are often intimidated doing a smoked brisket, but if you follow this video I promise your brisket on a pellet grill will turn out absolutely amazing and you will know exactly how to smoke a brisket on a pellet grill!
The cook on this pellet smoker couldn't be easier. I ran the Pit Boss pellet grill at 300º the entire time. For the first part of the cook on this brisket and I just cooked to color, and made sure my bark was set. When I went to wrap, I was in that 160-165º internal temperature range in the thickest part of the brisket. I wrapped the brisket in foil, and poured in two cans of beef consomme. I then took the smoked brisket to an internal temperature of 210-211º internally. I then vented it for 15 minutes to reset the bark, and then rested the brisket for two hours before slicing it and indulging on Pit Boss smoked brisket nirvana. The Pit Boss Pro Series 1600 pellet grill definitely did its job! A lot of people knock pellet grill smoked brisket, but the Pit Boss pellet grill did a great job and this was absolutely fantastic!
***Don't Forget To Follow Me On Social Media***
-Instagram: / ashkickinbbq
-Facebook: / ashkickinbbq
-----The stuff I use:-----
-Thermoworks Smoke: www.thermowork...
-Thermoworks Thermapen MK4: www.thermowork...
-Tailgaters BBQ Party Rub (use code: ASHKICKIN for 10% off): www.sucklebust...
-11 inch slicer: amzn.to/2NInSL2
-14 inch slicer: amzn.to/2YBcQcB
-A-MAZE-N Smoke Tube: amzn.to/3bZGJeP
-Thermoworks Smoke: www.thermowork...
-Thermoworks Thermapen MK4: www.thermowork...
-Bear Mountain Pellets: amzn.to/2K6hM5g
-The Smoke Tube: amzn.to/2JQDElr
-Cooking Rack: amzn.to/3gu68xb
Some of these links may be affiliate links, these just help support my channel at no extra cost to you
* I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites*
#PitBoss #Brisket #SmokedBrisket #PitBossSmoker #PitBossPelletGrill #PelletGrill #BBQBrisket #HowToSmokeABrisket #pitbossproseries1600 #proseries1600 #pitbossbrisket
![[LIVE] MCHOICE & MINT AWARDS 2024 at TRUE ICON HALL, ICONSIAM](http://i.ytimg.com/vi/wMewUeT5nbY/mqdefault.jpg)
![[TH] 2024 PMSL SEA Finals D2 | Fall | ต้องรักษาฟอร์ม อย่ายอมให้ใครแซง](http://i.ytimg.com/vi/x38QsGn7A3M/mqdefault.jpg)
Another perfect brisket brother, you never dissapoint! #brisketking
Thanks Ricky, I appreciate it brother! I don’t know about brisket king, but I sure have fun cooking them! And thanks for watching as always buddy! I’m humbled!
I like How You Explain Every Detail Will Be Cooking One For The First Time.
Thank you, I try to make it easy for folks to follow along!
That dog though!!!! HAHAHAHAH! I love dogs so much. He was being so patient!
Lol, we truly don’t deserve dogs!
@@AshKickinBBQ I agree! I have a 17 year old, blind shitz shu and he is the best dog ever! Can't wait to follow this tutorial this weekend! Gonna smoke a brisket for the family on Christmas and this will be my warm up!
I love your dog ♥️ he seems to know when the meat is done lol
Haha, thank you so much! She definitely eats well!
You nailed it again bro! Brisket king! That turned out amazing!!
Thanks Ryan! Everyday is a good day for brisket!
Great looking brisket! I’ve never used that rub on a brisket before. Guess I have something to look forward too ha ha! Great job
Thanks Jake! I'd highly recommend the party on a brisket, it really does something special to it! Thanks for watching man!
This was great. Just got the pitboss 1000sc. Purchased a brisket and pork butt and you have vids on both. I had to subscribe ty.
Thank you so much for your support and welcome to the new addiciton!
My favorite BBQ channel!
My favorite comp bbq cooking buddy! Thanks dude!
That's what I'm talking about!! That Tailgaters Party Rub is my absolute favorite for brisket, so darn good! Awesome job again Darrin, makes me want to make brisket!
I’m right there with ya G! That Party Rub gives an amazing bark, and flavor! Thanks again man, I appreciate it, and you know what they say! Everyday is a good day to cook a brisket! 🔥
Great job Darrin!! Party Rub is one of my favorites and I actually did some baby backs this weekend using the Tailgaters Party Rub!! Thanks for sharing brother!!
Thanks Ricer! I know those baby backs were delicious with that PR! Thanks for watching buddy!
Great video dude Im salivating like a son of a gun ! 🤤🤤
Thanks my dude! I appreciate it! Can't beat a good brisket!
Attempting my first brisket 🤞🏻🤞🏻🤞🏻
You got this brother 🔥
Smoke On From Minnesota!
A fellow Minnesotan, awesome!
@@AshKickinBBQ, where are you located?
@@jonkarg2528 northern suburbs!
West of the twins here
Dude the dog wanted some!
she ALWAYS gets some scrapes.
Thanks for the Vid Darrin! Looking at replacing the Austin XL for this unit. Happy Minnesota Spring time.
You’re very welcome! And keep that XL, they’re beasts! I still have mine! And thank you, I’m loving the spring weather! 🔥
Wow 🤩 love the size of that briskie! Spot on with the Tailgatets too!
Thank you! It was a good brisket for sure! And that tailgaters definitely did it’s job! Thank you for the support 👊🏼🔥
That's a great looking brisket. I've seen that Pit Boss 1600 quite a bit lately. It seems like it has a lot of features.
Thanks so much! And thanks for watching! It’s a great cooker so far, I am loving it!
beautiful looking brisket nice job looks great
Thank you so much, I really appreciate that!
Great lookin brisket.....looked delicious!!
Thanks Robert! I appreciate that man! Happy Sunday! 🔥
Wow! Awesome lookin Brisket!
Hey thanks Tom! I appreciate it!
Great Video, thankyou for sharing. I just purchased the 1600 so this Sunday is my first cook. I will try this process as it looks successful. Any tips?
Have fun, and enjoy some beverages!
New sub here in Australia brother
Dude! That’s awesome! Thanks so much for the sub, and hope y’all are well over there! 🔥
Great job buddy on that Brisket!
Thanks Tommy, it was a super fun cook! I’m looking forward to your video! That wagyu point is looking good! 🔥
Kids just bought me a pit smoker never used a pellet smoker need some tips
Hi Darrin, awesome tutorial! I’m trying my first brisket on my pit boss today per your instructions. I do have a couple of questions though, do you drain the juice or the consommé after the steam off before resting in the cooler. My other question is what type of knife is that you are using to cut? It’s ginormous!
Hey man! Good luck, you got this! I got 2 going as we speak! Leave the consommé in the the wrap while resting. That’s good jus to pour over your brizzy after you slice to keep it moist. Also, knives are linked in the description of the video brother 🔥
Nice cook!!
Thanks man, I appreciate it 🔥
Love this Darrin your seriously killing it man love how your pup was right there with you I think he wanted some hahah Great job man also love me some hot am fast
Thanks James! I appreciate that buddy! Haha, my dog loves making a cameo in my videos 🤣
Great vid! Thanks!
Dang Darrin, sweet looking brisket! I use a pellet grill too and I liked your idea of using a smoker tube as well during the cook. I've never used one but want to try it, what kind of tube do you prefer and how do you use one? Thanks and happy smokin!
I use the A-Maze-N brand, I believe I have a link in the description. You just light it up and let it burn!
Man Darrin this is an awesome video! Brisket turned out amazing! Tailgaters rocks and the Consumme is so much better than broth or stock! 🍻
Thanks Brian, and yessir! That consomme is absolutely clutch with brisket, and of course Party Rub! Thanks for watching man, and happy Saturday!
Just ordered some tailgaters. You and Madhorse seem to like it 🤔
Heck yeah! That’s awesome man! You’re gonna love it! Haha, Brian and I definitely like it! It’s some dang good stuff!
Nailed it
Hey thanks so much! And thank you for watching! No complaints with that brisket! 🔥
Hi Darren, first thank you for a great video and help in cooking a brisket. I saw in the video you had a temperature probe inside the grill. Were you comparing what you were reading on the grill as compared to the probe or was the grill off?
I was just comparing since it was a newer cooker
Awesome cook, it looked delicious!! When you let the brisket rest, did you wrap it again in something or keep it out, or did you put it in a cooler to rest?
Thank you so much! It was fantastic. So I just open the foil, and let it steam off for 15 minutes. Then I wrap it back in the foil, and this one I just left on the counter for two hours in the house. If I was resting longer, I’d put it in a cooler. But I like to let them come down to about 150° internally before slicing into them. The rear is very important IMO.
Just picked up some party rub does yours clump up a bit? Either way excited to try it for the super bowl and using my weber kettle. 😃
After you shake it up real good, is it still clumping? If so, I would contact them about it. It's a fantastic rub!
Hi Darrin- love your vids man! I'm going to try this method with a twist, let me know what you think. I'd like to start it overnight at 200 to get a deeper bark and smoke (I don't have a smoke tube). Do you think it's ok to still crank up the heat to 300 the next morning and wrap for the finish? Would I still be looking at around 210 internal because of a high heat finish? Thanks!
Yeah that would be fine. I’ve never done it that way, but I’d assume your finished IT won’t be as high due to the long low and slow. You’re just going to have to go by feel. The IT is just a guideline. Thanks for watching 👍🏼
Thanks for the video!! This grill looks great. Do you know if the controller holds temps under 300 for a long low and slow? Preferably 225. The prior Pro series had lots of issues with that and was hoping it would be fixed on this one. Thx!
Hey, thanks for watching! I haven’t tried low and slow yet, but I’ll definitely give it a shot, and let ya know! Seemed to hold well at 250° for me during the first part of the burn in.
My 1157 will not get to temp under 300 am sending it in for the new update keeping my fingers crossed
Thanks for the video, my question why do you remove so much fat before cooking? Doesn’t the fat keep it moist and add to the tenderness?
No, hard fat will not render, and fat doesn’t keep it moist and certainly does not make it tender.
Do you have the video how to trim a brisket?
My other brisket video shows the process for the most part. I don’t have a dedicated video yet, but I will soon.
How long should I smoke my 11.24 lbs brisket at 250 degrees before wrapping then smoking again? Pellet Pitboss 850 pro two series
Just cook it at 300 like in the video. Why mess with success?
Why ignore internal temp? Seems that's the real indication of connective fiber breakdown and fat rendering.
Because there is no magical internal temperature that tells you when it’s tender and cooked properly. You can only learn that by feel.
Is it ok to cut the brisket in half and only smoke 1/2 and freeze the other half for a later smoke?
I mean you can do whatever you like, but I’d smoke the whole thing, and then vac seal the leftovers and freeze them. Just my two cents
@@AshKickinBBQ Thanks for the reply.
You said you used a prime cut of meat. Would using a choice or possibly a select cut make much of a difference for cook times or meat probe tenderness temp
No sir, there is no difference. I’ve cooked about 20 briskets with lesser grades in the past couple months running this same process.
@@AshKickinBBQ awesome thank you for your reply. Last weekend I followed your pulled pork recipe turned out amazing so glad I found your channel
Drizzle some salt off your elbow.....
Salt bae life
Great lookin Brisket brother
Same rub & techniques for a comp brisket ???
🤣🤣, that’s awesome! And the cooking technique is pretty similar, seasoning is different. I’ll do a comp brisket video as we get closer to spring time. My first comp will be in May, so I’ll need to get some practice in!
What do you think about this grill compared to the Traeger Ironwood 885? I've been going back on forth on these two for a few weeks. Not sure which to get. I have a Traeger Pro 34 right now. Had a fire and it's destroyed.
I think they’re both great cookers, but I love the capability to sear stuff if I choose to do so, and that’s a huge advantage with this cooker over the 885.
In your experience with the pitboss smokers, have you had better results fat up or fat down
I only cook fat down. The heat source is below the meat so the fat protects it.
So if you have it at 300f how long you cook it
Until it’s done. Like I said in the video. Probe tender
Kona beer there? They make some damn good brews.
Good eye, yessir! Definitely enjoy their beers for sure!
Hahaha! I noticed that too... looks like some big wave to me.
Is that my dog in the background? LOL
Lol
How was the smoke flavor? Wondering how this pellet smoker compares to a charcoal one. Thanks
The smoke flavor was good. Obviously the smoke tube helped supplement that. But if you’re wondering if a pellet is going to give the same smoke flavor as a charcoal, probably not likely. The flavor on my Gateway drum smokers, or weber kettle is entirely different. I like them both, so it works for me. If you’re looking for even more smoke flavor, I’d say low and slow, with plenty of smoke tube smoke to supplement may get ya close, but it’ll never comparable. But like I said, I enjoy both thoroughly!
how did this turn out with just Pecan? I cant find oak in my area just PECAN and of course the hickory and hickory blends
It was great. I only use pecan on my briskets
@@AshKickinBBQ thanks so much man.
Looks amazing! Where do you recommend resting it?
Counter or cooler
Where can I get that rub?
Linked in the description. As always.
Hey, awesome looking brisket. What would you recommend for only doing the flat, I believe mines 7 or 6 lbs.
Thanks so much! I would run this same recipe! I cook just the flat for comps, and this is my process! 🔥
@@AshKickinBBQ thanks for the fast reply I just bought a pitboss pellet for the first time and was going to go with something small for tonight
How long would you smoke a 10 pound brisket
Until it’s tender lol
Are you having issues with the temp in the chamber being less than what the controller is set to. I've seen a lot of people talking about that.
I haven’t not. I just did get my controller back with a firmware update for the 10° increments, and it’s been great.
Have you used the 1150 pro? Im looking st buying a pitboss, but torn between the 1150 and the 1600…. Live in saskatchewan canada , just a few minutes from the northdakota border…. Which do you recommend. 1150, or 1600
I say go big or go home. Nobody ever said they wish they had a smaller grill ;-)
The 1600 has doubled walled construction, the 1150 appears to be single walled. if you plan to cook in the cold, the 1600 may be worth it.
Super Yummy 🤤
Thank you so much :)
Where do you get the Bear Mountain Pecan pellets? Amazon doesn't seem to have any.
Yeah they do, I just looked. Also, you can utilize their website to see where they’re carried locally.
For some reason when I go on Amazon prime they're not showing the pecan? Would you please send me the link. Thanks so much.
Looking back after a year, are you still proud of this brisket?
Yes I am, 100%
What temp
300º, details in the description ;)
@@AshKickinBBQ how many pounds is that brisket?
@@jonnyjonnyyespapa8013 about 14-15 pounds or so
So much done right, why not use butcher paper for the wrap though? The difference in the bark between paper and foil is so game changing.
It's really not. I've done it both ways and I don't like paper for hot and fast.
@@AshKickinBBQ So with hot and fast I suppose foil is the right option, strictly for helping insulate and get the cook going faster, but I feel like you lose the bark. Admittedly I haven't done hot/fast brisket. I may be missing out on something.
How often do you swap pellets in the smoke tube?
I just fill it up the one time and let it roll until its gone
What temperature are you using for this cook?!
I know 300 after it was wrapped
@@shaneparsons874 300° the whole time
When you pulled the brisket out of the fridge that morning, did you let it get to or close to room temp? Or did you just take it out and put it in once the pit boss was up to temp?
Put it on cold straight from the fridge 🔥
What was the heat prob next to the brisket for before you wrapped it??? Hoping to pick up the 1600 this week..
Hey! That was a thermoworks Smoke, I have the link in the description if you wanna check it out! The 1600 is awesome!
Do you use that due to the built in one is not reliable enough
Thanks for your videos. The venison was awesome
@@duckboys7939 nah, the one in the display is pretty accurate. I just had that one in to compare the two. Plus, the smoke has a Bluetooth remote, so I can be inside and see what the temps are of the meat and cooler. I haven’t set up Bluetooth or WiFi yet on the 1600.
@@duckboys7939 you’re very welcome! Thank you for watching, I really appreciate it!
Quick question Have you ever use that rub on a tri-tip?
I have! It’s excellent! I’ve pretty much used it on everything to be honest. It’s my go to!
@@AshKickinBBQ thanks a lot Darren I really appreciate it going to have to get some of that sucklebusters Tailgater rub a great cook by the way awesome Channel definitely will sub thanks.
@@williamlohnes3838 you won’t regret it, the Party Rub is the real deal! Be sure to use my discount code, and save 10% on your order. Code: ASHKICKIN. Thanks for the kind words about the cook, and thank you for your support in subscribing! 🔥
Going to try this method on my next brisket, going try it on ribs also instead of 3 2 1
Thanks
Why do you place the brisket in the corner of the smoker?
And not on the center
Because the center is where the fire pot is and is hotter. The left side is where the probe is and is therefore more accurate.
@@AshKickinBBQ ok that's make sense, thanks for your fast response get my brisket and smoker ready for this 4 of July
Thanks for sharing your knowledge
Happy 4 of July!!
🙏
@@zerchdafirst5994 you bet my dude! Happy 4th! 🇺🇸
What was the total smoke time?
Lol I have a complete break down in the video and told you how long. Just over 7 hours.
Hey Darrin, how many pounds was this brisket?
About 16-17lbs pre-trim
@@AshKickinBBQ thank you! Your methods and recipes have been phenomenal! I normally only cook a 6 pound point, but scaling up to an 11 / 12 pounder. Hope my pitboss Lexington holds up.
what temperature are you cooking it at?
I stated it in the video, and it’s also in the description.
how do you keep your smoke tube lit? I cannot keep my a-maze-n 5x8 maze lit in my pit boss 600. I start it up with a torch and its smoldering well and as soon as I close the grill it will go out within 4-5 minutes. do the tubes stay lit better than the maze? thank you!
Man, I hit mine with a torch and let it burn for at least 10-15 minutes. I then blow it out, and then blow on it until it ignites back up, and then blow it out again. Seems to work for me. I've used tubes and mazes and have had luck with both!
Fat cap up or down ?
Down
NICE does the Coupon still work Boss?
They should!
Is the smoke tube absolutely necessary?
It isn’t, but it definitely helps 100%
Thanks, about how long was the total cook time?
@@chriscaras7905 lol, I said it in the video. About 7-ish hours.
@@AshKickinBBQ sorry missed that, thanks for still responding.
@@chriscaras7905 of course!
I can not for the life of me get a brisket down I’ve tried 3 times now low and slow and they just haven’t been tender
Gonna try this video next!
Follow this method, and you'll have success my friend!
300 degrees. Should have put you’re pit boss I. Smoke mode for 4 hours then went 6 hours at 225.
Yeah no thanks, I’ll stick to my method. It gets great results. Did 3 today for a party with zero issues. Thanks for watching 👍🏼