PIT BOSS BEST SMOKED BEEF BRISKET WITH BURNT ENDS | AUSTIN XL | BBQ THANKSGIVING MEAL ON THE GRILL
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- เผยแพร่เมื่อ 4 ส.ค. 2024
- Step by step guide on how to make the best smoked beed brisket with burnt ends.
Brisket size in the video is 11 pound
(Serving size 9 to 10 people)
Ingredients:
McCormick grill mates montreal steak seasoning
McCormick grill mates honey hickory
Campbell's beef consommé
Recipe:
1) Trim off excess hard fat, brown and silver skin (leave a quarter inch of fat on top of brisket)
2) Inject with half can of beef consommé (use checkered style pattern as a guide line to inject)
3) Use small amount of beef consommé to wet both sides of brisket (use a binder for rub(s) to stick to)
4) Apply seasoning (your favorite bbq rub) evenly on all sides of brisket, Pat rub(s) down, dont rubs in (allow brisket to to come up to room temperature for a hour)
5) Prep smoker/grill for cooking and bring up to temp of 250, Cook for 4 hour and check on brisket every hour (place brisket in middle of pit)
6) Apply meat thermometer to middle of brisket, spritz every hour while necessary (cook until internal temp of 165(F) and take of grill)
7) Re-season with same seasoning ingredients, pour the remainder of beef consommé on the sides of brisket (never pour directly to the top of brisket) Wrapped tightly using heavy-duty aluminum foil and place brisket back to grill (crank temp up to 300 (f) cook for 2 hours or until brisket has reach internal temp of 205 (F) allow to rest for 2 hours)
8) Slice brisket flat from point, make nice medium thick slices of the flat (cut to serve, brisket might get tight as you let it sit) Wrapped any remainder brisket flat to keep moisture in)
9) Slice brisket point into 1 inch cubes, add more seasonings along with bbq sauce and brown sugar if desired, combine all flavors together and take back to grill (cook at 300 (f) for 15 minutes)
10) Take of grill along with brisket flat and served and enjoy!!!
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Wow.. that is the the BOMB! Brisket! I’ll be doing my first brisket on my Pitt Boss Austin XL this week... I love your voiceover video style... thanks for the inspiration!
Thank you, been looking for a decent 8 hour brisket cook vid, glad you made it man, gonna try this this weekend.
I had no experience with a pellet smoker my wife gave me one as Father’s Day gift , I cooked my first brisket ever and followed your instructions , it came out really good, I shared your video with a coworker was really pleased with the results too . Thanks bro!
O man Thanks for the kind words brotha!!! I appreciate you. I am so glad that you guys made some awesome delicious brisket and bro your wife is a keeper lol. She is definitely awesome for getting you a pellet smoker. So let me be one of many to welcome you to the wonderful world of pellet smoking. My wife did the same for my birthday couple of years ago and i thought she was and still is the best thing since sliced bread lol. Thanks for watching and for your time to comment. I appreciate your support brotha. Cheers and keepbbqing
Love the brisket Great video thank you for the tips
love my pit boss, only tried one brisket so far it was ok, looking forward to try your recipe. thanks.
Probably one of the best in depth videos that I’ve seen on brisket
This is my "go to" video, on smoking brisket. My brisket always comes out great. Great job on the video.
Thanks for the kind words my brotha!!! I am so sorry for the late reply. Been having a lot of personal issues that I had clear. Non the less I appreciate you. Thanks for watching. Cheers and Keepbbqing.
Thanks so much for giving temps and times in a loud and understandable voice.
Great job Rico. That Pit Boss is very nice. The brisket looked absolutely amazing.
The Culinary Cookhouse thanks brother i appreciate the support!!! Yea the pit boss pellet grill kinda made me lazy too lol. I love their slogan “just set it and forget it” lol. Thanks for watching my brother!
Turned out awesome!! Thank you!! 👍😁
Rico, I used your method for my virgin run on my Austin XL grill! I had a smaller piece of brisket, so it didn't take quite as long but the temperature points you gave were perfect. The wife loved it (and that is the standard around here). Can't wait to try the bacon wrapped pork loin. Keep up the good work!
Thanks brotha i appreciate your kind words. I am so sorry for the late reply i didn’t see your comment until now smh. Brisket is my favorite thing to bbq and love eating it lol. Hey bro a happy wife makes a happy life so if your wife loves brisket she is a winner and a keeper in my book lol. Once again i am so sorry for the late response. Thanks for watching and for your time to comment. I appreciate your support! Cheers and keepbbqing
Your brisket video is the best I've seen and the presentation was excellent. I have 4 smokers which are two Char-Broil electrics, an off set stick burner, and a Pit Boss I bought a few months ago. The Pit Boss is by far my favorite. If you haven't tried competition smoking is suggest you give it a try. From your video I'm betting you would go far. Good luck and thank you for taking the time to make this outstanding video!
L J Alibi Thank you so much for those kind words! I totally agree with you i love my pit boss as well. I love the fact we don’t have to babysit our smokers unlike the stick burners lol. I actually wanna try competing in the future but as of now i wouldn’t have the time or dedication to do it. So for now i enjoy smoking/cooking for the family and friends and filming it. I truly appreciate you for your support and for watching! Cheers and keepbbqing
Another great video my friend! The brisket came out delicious I'm sure and the burnt ends looked like a great scooby snack for sure (that's what I call some great finger food)! Your vids are some of the best out there! Keep on rollin!
BBQ PIT DOG Scooby snacks 😂😂😂 thanks brother i appreciate it! Thanks for the support as always!!! #keepbbqing
Love your videos. I am a novice smoker and am learning tons for you. Best wishes to you and your family. Appreciate it.
O man thanks for your kind words. I truly appreciate it. Stay safe my friend and take care of your self. Thanks for watching and for your support. Cheers and keepbbqing!!!
Nice job! Thanx for the tips!
joseph C Thanks brotha Joe! I appreciate the kind words! I am glad you enjoyed the video! If you have any questions please feel free to ask. Thanks for watching bud! Cheers and keepbbqing
Bro I just bought my first brisket and it’s 11 pounds. This video definitely is what I needed.
That brisket is badass !!! … two thumbs up
hazman440 Thanks brotha i appreciate your kind words! This is was a great delicious brisket. I really enjoyed cooking/smoking brisket, to me this is the easiest thing to make as far as bbq beside ribs. Thanks for watching and for your support! Cheers and keepbbqing
Great looking brisket !!! Very juicy . awesome job brother
Thanks brother! I appreciate it. definitely was tender juicy and delicious lol
I followed your recipe and it came out incredible. Very juicy, I made it about a month ago and I'm still getting complement.
Adrian Laguna O man that’s awesome brotha! I am so glad to hear that!!! I appreciate your kind words brotha Adrian! It’s good to know a fellow pit master! Thanks for watching and for your time to comment, i appreciate your support brotha! Cheers and keepbbqing
appreciate the info, I will try it Saturday.
This is an awesome video. Subbed. I've only done one brisket, I'm more a pork butt or rib guy. But now that I have this new Pit Boss smoker, I want to do a brisket. Thanks for the great info and time stamps.
Thanks brotha I appreciate the kind words!!! The funny thing is I have only done 1 pork butt cook in my entire bbq smoking/cooking years and thats the one in my recent video playlist but I am a rib guy as well lol. You'll love the pit boss smokers, in my opinion the briskets that I smoked/cooked seems to cook a lot faster then using a stick burner and for some reason it seems to retain a lot more moisture. (if you want more smoke flavor keep the brisket in the smoke setting for 1-2 hours then crank the temps up to 250) Keep in mind that my video should be used as guide and also your copperhead smoker should run the same way as my Austin xl but just incase I would keep an eye on the brisket every now and then! (depending on the size). If you have any question(s) please feel free to ask. I subbed to your channel as well so lets continue to support each other brotha. I truly appreciate the support and thanks for taking your time to watch my video(s) Cheers and keepbbqing
I agree and that's all the world famous Aaron Franklin use. Brisket is one of those things you can make to your own taste so there is really no right or wrong to me
Dude that is awesome great video very professional.....
Chad Stewart Thanks brotha Chad i appreciate your kind words! I m really glad you enjoyed the video! Thanks so much for your support. If you have any questions please feel free to ask! Thanks for watching bud! Cheers and keepbbqing
Looks awesome man, thanks for the info. 👍🏼
O man thanks for your kind words. I hope you give this cook a try. Take care of your self. Thanks for watching and for your time to comment, I appreciate your support. Cheers and keepbbqing
Heyo, great work, the brisket looked delicious and tender, the burnt ends heck yeah. Texas crutch, not clutch. :) Awesome job brother!
Pickles BBQ thanks for the support brother! And ooops i knew i said it wrong lol thanks for the correction brother. I still gotta try your recipe for the chuck roast Burnt Ends. #keepbbqing
Pit Boss Boss pit!
Video was good but commentary was straight point. Kept me feeling like I was outside cooking.
Got some tips from ya for our local KING OF THE GRILL comp this weekend. Brisket and shoulder.
Thanks bud keep it up
Brandon Schoenthal O man i m blown away by your kind words brotha! I wish you the best of luck at your comp this weekend. Please let me know how you make out. I truly hope you come in 1st place bud! Thanks for watching and for your support! Cheers and keepbbqing
Just ran into your channel by accident, I'm a pretty harsh critic but this video eased me in, your voice and the background music 👌🏻👌🏻👌🏻 spot on it's relaxing well put together and most importantly entertaining! You just gained yourself a new subscriber keep up the great videos...
Los Pollos Hermanos Thanks brotha!!! You have made my day. I appreciate those kind words it means a lot to me. It’s hard to have videos that everyone likes but i just know that if you talk to the audience as if they are right there in the same room with you and treat them like your family and friends, someone will relate to my videos like your self so thank you Hermano!!! Thanks for watching bro i truly appreciate it.
nice looking brisket!!! great job!!
Chicken Fried BBQ thanks brother i appreciate it #keepbbqing
Good job. Very simple very informative. I just got my Pit Boss. Cant wait to try it. FYI to give a little kick( not heat) try crushed red pepper in your rub. But not alot.
Hey Paul sorry for the late reply I dont know why I did not get a notification for your comment. Thanks for the kind words too my brotha. I ll definitely give your tip a try. Also congrats on your new addition to your family lol. I am sure you will love that pit boss. Thanks for watching. Cheers and Keepbbinq.
Cant beat brisket and yours looks fantastic
Thanks brotha i love brisket and this is the most easiest thing for me to make. Thank you for your support!!! Cheers and keepbbqing
Nice video my man. You speak very well and you are not boring or long winded with nonsense. I am probably going to get the same pit boss in a week or so. I got too tired feeding my double stack smoker. I would have two drinks with my company and wanted to crash out. This will let me cook and sleep so I am looking forward to it. Once again great video and I am going to subscribe to your channel.
Meat looks excellent
Awesome video a lot of good stuff. Pit Boss makes great pellet smoker I sub to your Channel can't wait to see more videos keep smoker TNT BBQ
Thanks brotha I truly appreciate your support. Yea pit boss smokers are the truth. I use to say I would never ever get a pellet smoker because I thought it would be cheating but man I love this thing. Best birthday present my wife ever bought me lol. I also sub back and so stay in touch brotha!!! Cheers and keepbbqing
looks amazing!
Thank you so much for your kind words i appreciate your support! Definitely one of my favorite things bbq. Cheers and keepbbqing
Right on Brother. I personally no longer inject my Brisket. I prefer to wrap in Butcher Paper over Foil during the Texas Crutch, and burnt ends are a must. You’ve got a lot of talent and I see you going far as long as you stick to it. Thanks for sharing
MeatCranium BBQ AND REVIEW thanks brother!!! Why did you stop injecting the briskets? I just got some butcher paper in today but this video was shot 2 weeks ago so i didn’t have none then. Thanks for the words of inspiration and the support brother i appreciate you! #keepbbqing
Smokin’ Jazz Bbq I stopped injecting because I can get a brisket just as moist if not more moist than injecting. Injecting ruins the meat IMHO, and changes the texture. I use to do it all the time, but when I did an experiment and made a perfect Brisket that was moist out to the very, and I mean very edge, Perfect crust, perfect texture, and no puncture holes. Injecting also, IMHO effects the resting process too.
MeatCranium BBQ AND REVIEW well that’s why you are the guru of bbq my brother!!! Thanks for sharing that info. I wanna do a Texas style brisket in the future so let’s see how that’s turns out
Hey homie I found your channel by accident, but I’m glad I did everything was on point the background music was nice and smooth. I’m going to try one on my pitboss I was scared to try one at first but after watching your video I think I can but what are burned end?
Mo Swagger O man i apologize for my late response it’s been a lil hectic lately. Thanks brotha!!! I really appreciate the kind words. I m so glad you enjoyed the video. If you have any questions please feel free to ask. Please keep me posted on how it turned out! Thanks for watching bro! Cheers and keepbbqing
Salt n peppa! Dats it. Thanks for posting!
Buck Buchanan Ah Texas style nice 👍🏼! I have done it that way 1 time and it’s really good too. Thanks for watching and I appreciate your time to comment as well! Cheers and keepbbqing
Love the video man! Looking to pick up the same smoker. Brisket looked damn good!
Brian Douglas Thanks brotha Brian! I appreciate your kind words! Let me be 1 of the first people to pre welcome you to the world of pellet smoker family. I love this smoker from pit boss it’s really easy to use and once you master it you will produce some awesome Q for your family and friends. Btw if you are looking for a in-depth look on the pit boss smoker i got a review video that might help you. Also if you have any questions please feel free to ask! Thanks for watching and for your time to comment, i appreciate your support brotha! Cheers and keepbbqing
@@SmokinJazzBbq Hey yo! I used my Pit Boss and cooked some whole chickens. Anywhere I can send you pics??
Brian Douglas That’s awesome Brian!!! You can send the pics to smokinjazzbbq@gmail.com or if you have Instagram it’s under the same name.
Very tasty looking my man
Great looking brisket brother. I leave mine in the fridge until it’s time to go on the pit. I find you get more smoke and a more pronounced smoke ring on it that way. I also don’t inject or wrap them up just my personal preference. I’ve only wrapped one which is the one I hung in the WSM only because I didn’t want to take the chance of it falling into the coals and ash. Cheers brother awesome job here
Paul’s Q thanks brother! I have never done one with out injecting but i am gonna try one with the Texas style of just salt and pepper and see what the hype is all about lol. I m bout to check your pork loin video out i m sure it is awesome. Cheers my brother!!! #keepbbqing
How many degrees does your smoker typically fluctuate? I have the same smoker as you and sometimes its only swings about 15 degrees then this last time it was swinging a lot more. Did you change your p-level?
Looked good brother!
Jonathan Havens Thanks brotha John! I appreciate your kind words! I m glad you enjoyed the video! Thanks for watching brotha. Cheers and keepbbqing
I used this as a rough guideline for my first brisket today. It turned out amazing. Only real difference was I cooked it a 200F being a smaller Brisket but turned out amazing!!!!!
O man thanks for your kind words. I am so glad your brisket turned out awesome. As you stated this is a rough guideline and people should adjust to their way of cooking a brisket. Mines is just a generic way that I learned from many hours of research along with a lot of failures lol. When I started bbq-ing there wasn't youtube videos that taught how make smoke or cook or a brisket. So this guide is safe generic guideline that won't fail. Anyway thanks for watching I appreciate it. Stay safe out there. Cheers and keepbbqing.
I am going to try a brisket tomorrow. A smaller cut. How long do you cook it?
All said it done it was about 5.5-6 hrs
what model of the pit boss are you using or suggest please?
Your brisket looked great!!! I can't wait to get my pellet smoker. How was the smoke flavor? I think that I'm going to invest in one of those amazing smoking tubes to add a little more smoke flavor tho
Thanks John for your support brotha! I apologize for the late reply, the holidays got me consumed. I would recommend a Pit boss (500 bucks) or Traeger (700 bucks) but I would prefer a Pit boss any day over a Traeger. If you have the money to splurge then I would recommend a Yoder! they are built like a tank. As far as the smoked flavor is it definitely there. On the Pit boss, you can actually set it for the smoke setting and smoked your meats for a couple of hours and then finish it on your prefer temperature. I have never use a smoke tube yet. I did some research on it and found pit master who swears by it and of course the other pit master who says its a waste of money, its like the big ole debate on bbq-ing a brisket fat side up or fat side down lol. let me know how made out on your cook and if you have any questions feel free to ask! Cheers and keepbbqing
Hay bro I am now convinced to buy that smoker that video presentation was one of the best videos I’ve ever seen I’m giving this ⭐️⭐️⭐️⭐️⭐️and 👍🏾👍🏾 with a Amen brother 🙏🏾 my only question is why did you not use the probe on the smoker? And have you done large cooking on the smoker?? Great job
Thanks again brotha Mark. I didnt use the PB probes because of 1 simple reason...I have a wife that likes to give a list of things to do or fix around the house lol. In other words I like or have to multi task while I am filming or just bbq-ing. The PB probes is excellent if you have nothing schedule that day but bbq-ing however that is never my case smh lol. So I have to resort to using a probe thermometer called tenergy which comes with a app for your smart phone it alerts you of any temp fluctuations and when your target temp for your cook is done. This allows flexibility for me to do other things while I am smoking a brisket or ribs. Hope this helps and if you have any further questions please feel free to ask. Thanks again for watching and for your support. Cheers and keepbbqing!!!
Question. I too have a pit boss smoker. My inner barrel is rusting horribly. Pit Boss says to oil it, I did, Still rusting. I see you seem to have foil on top of your barrel, (under the grill plates) Does this help keep from rusting? After reviewing your comments below, I found that you agree it doesn't keep PB from rusting, just helps in clean up. Good Job on video and answering questions. Top notch as a contributor.
Did you do any mods to keep the temps even?
Killa from manila you hit the ball ouuuut of the park just got my xl was looking for advice many thanks for video have 500 gallon propane smoker smoked for 15 hr minimum this will be a resting point thanks 👌
Thank Brotha Carlos!!! I appreciate your kind words. I am so happy for you and let me be one of many to welcome you to world of pit boss smoking. I think it’s one of the best grill/smokers out here especially for the price range. If you have any questions please feel free to ask brotha! As far as the brisket man it was a pretty delicious and easy brisket to do. Resting any brisket after it finish is the key point to a successful and tender moist brisket. Thanks for watching bro and for your time to comment. I appreciate your support! Cheers and keepbbqing
@@SmokinJazzBbq just broke it in this morning getting it ready for briskets for weekend looking forward at your brotherly advice keep up the great work 👌
How often do you spritz it, every hour?
Only thing I don't see is a smoke ring. Otherwise looks really good.
For my seasoning I use a 50/50 coarse ground kosher or sea salt and coarse ground black pepper. Texas style.
I just got a pellet smoker yesterday and plan on doing my first briskets this weekend on a pellet grill. I like a pretty good smoke flavor on my brisket, so will probably smoke at 225° for a longer smoke, and may purchase a smoke tube, depending on the smoke profile of meat I smoke this weekend.
Using a heavier salt content will also help with the ring. I'm no pro, but I've read that the ring is actually just a reaction on the meat from the salt. May not have worded it right, but hey, that's what Google is for lol.
Great great lookin brisket! I’ll be cooking my first any tips you can give me if you don’t mind? Im excited and nervous I’ll be following your video.
Thanks brotha Jose. I appreciate your kinds words. Sorry for the late reply its been kinda crazy with this stupid virus smh. For sure I have a few tips for you. 1) Trim brisket to a quarter inch of fat of the top of the fat cap to the best of your ability. Season brisket with your fav rub(s) well on all sides. (optional place in refrigerator for a half hour for a deeper smoke flavor and smoke ring) 2) Smoke brisket at 250/275 (F) and occasionally spritz it with beef broth or beef consume. Smoke it til 165 (F) then wrap it in double sheet of heavy duty aluminum foil. Add parkay butter or regular butter along with beef broth or beef consume and re-season with your fav rub(s) then wrap tightly (leave no air pockets) 3) Cook it until 205 (F) use probe test to find the tenderness of your liking. Finally wrap brisket in heavy duty towels (beach or bath towels) tightly and place in room temp oven with the door close or large cooler with the lid close.Rest for a minimum of 2 hours or longer. Sliced against the grain and enjoy. Please use this as a guide because every brisket cooks differently and results may vary, Hope this helps and keep me updated brotha. If you have any other question please feel free to ask. Thanks for watching. Cheers and Keepbbqing.
Smokin’ Jazz Bbq thank you much appreciated for taking the time to reply and I’ll for sure follow these tips. 👌🏾
Ive found the biggest factor is the cut of brisket. More fat spread throughout the meat is the key. For me, to get a 16lb brisket up to temp using a traditional side smoker it takes me about 15 hours, also im only bringing it up to 165F. Im looking to get a pit boss pellet grill but wondering if id loose any of the smoke flavor vs the traditional side smoker.
Great Video, Do you let it rest wrapped in the foil after it's done ?
Tony Underhill Thanks brotha! I appreciate your kind words. I Absolutely wrapped in foil or butchers paper and let it rest for a minimum of 1 to 2 hours depending on the size of the brisket. This is optional but i add another layer of heavy thick towels to wrapped it and then place it inside of a cooler to let the juices re absorb back into the fibers. However this is a on going debate like cooking the brisket fat side up or down lol. Hope this helps and if you have any further questions feel free to ask. Thanks for watching and your support. Cheers and keepbbqing
On the pit boss can you have it at any temperature you want? I see it goes from 225, 250 then to 300.
Jonathan Havens Thank you for the support brotha! One the things i don’t like about the temperature gauges on the pit boss is that there is no 275, 375 and 425. So to answer your question the answer is no. However in my particular pit boss the temps are off by 10 to 15 degrees but the pit boss runs like a tank! I hope this helps and if you have any other questions please feel free to ask! Thanks for watching brotha. Cheers and keepbbqing
A1 Steak Sauce
wow
J W thank you 🙏. I m hoping that’s a good wow lol. I appreciate it either or. Thanks for watching. Cheers and keepbbqing
Do you have to use consomme and broth to wet the brisket, or can you use a 50/50 of apple cider vineager and apple juice?
Sean Hall Hey brotha Sean. Thanks for commenting and to answer your question, you can use what ever you like to use. I have a buddy of mines that uses room temp plain water to spritz it. I use beef consommé and beef broth because in my opinion it gives a extra layer of beef flavor. I have also cooked prime brisket and didn’t have to spritz at all. I have and sometimes still use apple juice and cider vinegar and it taste just as good. So it’s all about your preference. Hope this helps you out, if you have any questions please feel free to ask! Thanks for watching bud. Cheers and keepbbqing
awesome smoking jazz
Thank you so much for your kind words. I appreciate it. I hope you give this recipe a try. Thanks for watching and for your time to comment. I appreciate your support. Cheers and keepbbqing
@@SmokinJazzBbq anytime bro keep those good videos coming
Do you always cover the deflector with tin foil ?, you have a very good and informative channel … subbed !!! #888
hazman440 Thanks brotha! Yes i do, it makes the clean a lot easier lol but it’s not necessary at all. For example it doesn’t protect the heat deflector shield from rusting but however (this is solely my opinion) covering the heat deflector shield with heavy duty tin foil using the shiny side up reflects heat from the bottom back up so it helps cook your Q evenly. Again this is just my opinion lol. Thanks so much for your time to comment and for your support! I truly appreciate it! If you have any other questions please feel free to ask! Thanks for watching. Cheers and keepbbqing
That beef brisket looks excellent I wish they had smell of vision
Nice... burnt ends are the best
Thanks brotha Daniel I appreciate it. I totally agree burnt ends are the best. Once you cook them right to the perfect texture you can add any Q sauce and it would be awesome. Thanks for watching brotha. Cheers and Keepbbqing
Rite on homie. Where you from if you don’t mind me asking. Add me on fbook Daniel Lopez or Instagram as tapoutred
How do you like the pit boss? I’m thinking about adding a pellet grill to my collection.
I would definitely recommend one for your arsenal, I was very skeptical when my wife bought it for me but after learning how to use it I actually love it. I have cooked on a traeger before and didn't like it at all, I couldn't control the temp the way I wanted but with the pit boss my temps are plus or minus 10 to 15 degrees which coming from a stick burner guy its natural. Here are a few of my pro's and con's
Pros
Set it and forget it.
It does not consume allot of fuel (wood pellets)
You don't have to baby sit the grill
Cons
There is no 275 degree's temp option
You CANT use it in the rain (because its electrical) I have seen people use it in the rain but I don't recommend it
Just like a stick burner fire box if you dont add fuel it shuts off, the only difference is once you refuel it, you have to clean the fire chamber and prime it (meaning let the grill manually add the pellets thru the feeding chamber) so if you're cooking some 321 ribs now you have to take the meat and grates off, take out the heat shield plate, clean the fire chamber and then place everything back on and start your grill all over which is time consuming so your adding more time to the cook.
Hope this helps brother! Thanks for the support and keepbbqing
Smokin’ Jazz Bbq love it. Thanks for all the awesome info.
Dave's Ohio BBQ no worries brother stay in touch!
Why do you use a separate meat probe thermometer rather than the ones build in to the temperature control panel on the Hopper?
I have the Pit Boss and use another meat probe that's remote to monitor the cook without coming back to the smoker
Noice Bro. I just got my PIT BOSS Pro. on Friday. Can't wait to do my first Brisket this weekend bro. Thanks for the tips.
Thanks for the kind words brotha Alexander. I appreciate it and congrats on your new grill/smoker. Treat that baby with love and it will return the same love in return with some tasty Q. I know that brisket is gonna be awesome and delicious. If you ever have any questions please feel free to ask. Thanks for watching. Cheers and Keepbbqing
On the burnt ends did u cover the pan or leave open? That brisket looks bomb!
I left the pan uncover so the burnt ends can caramelize with the Q sauce for 10 to 15 minutes. I hope this helps and if you have any further question please feel free to ask. Thanks for watching. Cheers and keepbbqing
@@SmokinJazzBbq thank you. Cheers
So I plan on getting a 10 pound brisket today from Walmart and trimming the fat you say 4 to 5 hours on the smoker and just spritz it every hour in between? How long do you figure if I put it to smoke and if I Decide to do it on the smoke setting do I need to spritz it every hour
K smiles Thanks for asking brotha! i would leave it on the smoke setting for 2 to 3 hours and just watch the bark setting. If you see that it’s starting to look dry then i would spritz. Also check the internal temp as well to see where you are at during the smoke phase. After that depending on the temp. I would crank it up to 250 - 300 til you hit the stall zone. At the stall zone you can either wrap it up or continue to cook it til 205 but i would recommend wrapping it tightly after you hit 205 and place it either in the oven (off) or in a cooler. Don’t forget to rest it after you cook it for a minimum of 2 hours. Now keep it mind that every brisket cooks different so give your self a extra couple of hours of buffer zone and especially if you’re gonna smoke it first. Good luck brotha K. Keep me posted on how it turns out! Thanks for continues support! Cheers and keepbbqing
As far as how long??? just as a wild guess i would say probably 5 to 8 hours and that’s over shooting it a ten pounder brisket. You can do the tender test once you hit 200 to 205 by sticking the pointy end of the probe and see if it’s tender with no resistance. So hope this helps and good luck bro!
I don't spritz or wrap, but burnt ends are a must! Another great video brother. Also for my rub is spg.
Elitebrothers United o ok gotcha i have never not wrapped, not spritz or not inject my briskets. I gotta try to do a Texas style brisket one day. Do you wrapped your.brisket for the rest time?
@@SmokinJazzBbq yes sir. I do wrap when resting, I do want that juice to re circulate. It still comes out moist and tender. Also a chuck roast is great I call it the poor man's brisket. I do recommend a chuck roast if people can't afford a brisket.
Elitebrothers United gotcha!!! The crazy thing is where i reside at the chuck roast are just as expensive as a full packard brisket (select or choice) i know it sounds crazy!!!
@@SmokinJazzBbq really. Bro that's so sad. Than go brisket
Elitebrothers United i know right! I may have to go to another state and maybe they will have it cheaper then a regular brisket. When i saw the prices i was shocked, for a example i can get a select 10 - 14 pounder brisket for around 30 to 40 dollars. However a 8 to 10 pounder chuck roast cost about the same smh. It doesn’t make sense to me. I m gonna ask the butchers next time i go to the market and ask what up with the prices._
Uncle Chris's Steak Seasoning made by Fiesta spices, is by far in my opinion the best seasoning out there and its the only seasoning that i use! I put that shit on everything!!!!!
Joel Aguirre i heard of it from a buddy of mines. Where do you get yours from? I heard they only sell down south and i am up north. I can’t find it up here yet. I might have to order that online. I appreciate you for watching brotha. Cheers and keepbbqing
@@SmokinJazzBbq its in our local grocery stores down here, you can probably order it online. Its made by Fiesta Seasonings....its the bomb!!
Joel Aguirre Thanks brotha i appreciate that info i m gonna see if they have it on amazon. I ll keep you posted!
Have you ever tried smoking brisket with fat cap down? That's how I smoke mine and they come out very tender and delicious. Enjoy all of your videos. Thanks.
El Hector Hey Brotha Hector! Yes sir I have definitely tried it both ways and found not much of a difference as far as tenderness and juiciness goes but the only reason why i cook mines fat cap up is because my grill heat source comes down from the top so i wanted to protect my meat and render some fat down for moisture. This topic will be a on going debate that will last for centuries lol. The funny thing is i get asked this question a lot so you and the other fellow bbq guys just gave me a idea to cook 2 brisket fat cap down and fat cap up at the same time. Sort of like a experiment to show the differences. Hermano thanks for watching and for your time to comment. I appreciate your support! Cheers and keepbbqing
Thank you for your quick response. You make some very good points. It would be awesome if you could do a comparison smoke just to see. Would like to see what the results are. Keep up the great work and smoke 'em if you got 'em.
El Hector Are you referring to a different type of smoke flavor? Or different smokers?
Sorry. I'm referring to smoking with fat cap up and fat cap down.
El Hector O ok gotcha will do brotha
What P setting did you use?
Hey Dave I always keep the P setting on default. I never had to change it thus far for added smoke flavor. If you are looking for a more pronounce wood pellet smoke flavor on your meats I would recommend the pit boss hickory flavor. Hopes this helps if you have any further questions please feel free to ask. Thanks for watching and for your support. Cheers and keepbbqing!!!
No need to inject a good brisket. Cook at the right Temps, salt n pepper, hickory smoke and wait till she's done to perfection!
Eric Thanks for commenting brother. You’re absolutely correct about that! That’s a winning recipe you got there lol. I have tried both ways injecting and non injecting and i generally like injecting my briskets but it depends, as you stated if i got a prime or wagyu cut of Brisket then i m not injecting however if i got a choice or select then i ll inject for added flavor! Also sometimes i just love using spg on a brisket man that’s so good! Thanks for watching and I appreciate your support bud! Cheers and keepbbqing
looks f'ing delicious
highgrade1980 O man thanks. I appreciate your kind words. I m really glad you enjoyed my videos that means a lot to me. Thanks for watching and for your time to comment, i appreciate your support!!! Cheers and keepbbqing
Nice video bra
mikeje305 Thank you for the kind words! I truly appreciate you! Thanks for watching brotha! Cheers and keepbbqing 🙏
Bought an acorn cause of you and doing my first brisket to a t on this video. 5 hours in
O man I bet that brisket came out great! The akorn kamado is a smoker/grill just master the temp control and you will produce some beautiful bbq. Thanks for watching and for your support. Cheers and keepbbqing!!!
I inject mine with creole butter and use a Weber rub. I have the same smoker and wish I could get more smoke flavor.
Try using a smoke tube: www.amazenproducts.com/category_s/12.htm
Thanks for your comment brotha and sorry for the late response. One way that i add more smoke flavor is to use the smoke setting on your pit boss and let it smoke for a good 2 hours. This is gonna get you close to the 130 - 150 (f) range in temps depending on the size of the brisket. Once you get 2 hours of smoke then crank your temps up to 400 to hit pass the stall zone. (So you can enjoy your brisket sooner 😊😊😊). Once your close to 170 you can wrap it heavy duty aluminum foil/butchers paper and finish it at 300 (f). There is another option and you can use smoke tubes. I haven’t tried it yet. If you have any other questions feel free to ask. Thanks for watching brotha. Cheers and keepbbqing
Have you ever tried setting the p setting to like 1. I know it's factory default is set at 4, I have noticed with the factory thermostat probes I get different readings then what the other cooking thermostat on the unit says.
BBQ & Brews i might grab one and give it a try!
Chris Wright As far as the P setting i don’t mess with it. A buddy of mines recently play with it and said that the lower the number the more pellets will feed the auger. So more smoke. As far as the thermometers are usually about 15 to sometimes 25 degrees difference. Especially winter cooking. I m in the north east side of the states and been cooking around 20 to 30 degrees outside temps and the pit boss performed beautifully. Of course there was spikes fluctuations in the temps but that’s only to maintain the target temp you set it for. There are hot spots in the pit boss that you might have to test to find out where they are located. For example on mines they are located on the right side of the grill. My buddy that has a pit boss as well says his hot spot is on the left side. So i take it that every grill might be different on the hot spot locations. I also use a separate probe to get a more accurate readings vs the pit boss. I hope this helps. If you have further questions feel free to ask. I have no problem helping when i can! Cheers and keepbbqing
After letting it sit for two hours when done, do you keep it wrapped and is it still warm to serve
Hey Ernest thanks for asking your question. I definitely keep it wrap as long as possible. After I serve the brisket and whatever is left I wrapped it back up until I serve it again. Usually brisket doesn't last in my house lol but if you have any left overs I would recommend keep it wrapped with its au jus and then slowly heat it up in the oven or your pit boss at 200 degrees until warm and tender. Add water if necessary. Hope this helps. Thanks for watching. Cheers and keepbbqing.
@@SmokinJazzBbq okay one last thing so when it reaches 205 I pull it off, keep it wrapped in tinfoil and just keep it set out in kitchen at room temp?
I'm doing one tomorrow for the first time
@@ernestwilson8111 Yes pull it off the grill at 205 only if its probe tender on the flat and the point if you are cooking a whole brisket. Wrap it in heavy duty tin foil. (heavy duty tin foil is thicker and helps retain moisture better while its resting) Make sure its wrap tightly where there is no pockets of air to allow any steam to form. (this will help retain the bark) After you wrap with tin foil you have a couple of choices. You can also wrap it with a thick beach towel tightly on top of the tin foil and place it in a cooler with the lid closed or in the room temp oven with the door closed. Or you can just place in inside of a tin pan and seal the pan with heavy duty tin foil and place it in the room temp oven with the door closed. Wait patiently for 2 hours and REMEMBER to slice against the grain on the flat. So make sure when you mark it during the seasoning process. Good Luck and if you have any further question please feel free to ask. Keep me updated brotha. Cheers and Keepbbqing.
@@SmokinJazzBbq thanks for everything man, it all turned out great!
Is there a reason you didn’t use built in probes? Great job!
Murray Mathew I am so sorry for the late response brotha. Had some family and health issues for the past 3 months. The simple answer is i m lazy lol and prefer a separate external meat probe thermometer called tenergy. It has a app that does all the notifications to alert me of pretty much everything. Such as temp fluctuations and when the meats that i am cooking have reached their target temps. So this why i don’t use the pit boss probes, nothing wrong with them but i like to multi task when i bbqing/cooking and with the tenergy meat thermometer it allows me to do different things all at the same time. Hope this helps. Thanks for watching and again sorry for the late reply. I m trying to catch up to everyone’s comments and questions. Cheers and keepbbqing
I used apple cider vinegar and apple juice. I used Tennessee apple butter rub. And this will be my first brisket
Good blend of spritz brotha Brian. I m not a big fan of the Tennessee apple butter, its not bad at all but I prefer the java chop house blend from pit boss. I know your brisket turned out great. Thanks for watching and for your support. Cheers and keepbbqing!!!
Do you put the aluminum foil on the vent inside of your pit boss to help with cleaning? Does it help? Looking for some tips...
Workout Music Videos Hey my friend...Yes it keeps the heat shield deflector form getting dirty with any drippings and gunk. It does not affect the temps whatsoever i use heavy duty aluminum foil (shiny side up) and its easy to maintain! I don’t use the broiler part so i keep it covered! Hope this helps. If you have any other questions please feel free to ask! Thanks for watching! Cheers and keepbbqing
Whats the total time you had the brisket on grill then the wait time?
Sorry for the late reply I am been extremely busy at work. I believe it was 6 or 8 hours plus a 2 hour minimum rest time. Keep in mind that every brisket is gonna cook differently depending on the size, weather and smoker. My videos are just a guide. Hope this helps and if you have any further questions please feel free to ask. Thanks for watching and for your support. Cheers and keepbbqing!!!
@@SmokinJazzBbq thanks!!!
Texas crutch?
rennymholder lol yea i know i said wrong. I didn’t catch when i was editing my video. Thank you for pointing that out! Also thank you for watching and the support. Cheers
what was your total cook time?
Steven Sexton Hey brotha thanks for inquiring. I smoke/cook the brisket for a total of 5 1/2 hours that’s including wrapping it with heavy duty aluminum foil and my brisket was a 11 pounder but keep in mind that every brisket is gonna be different pending on the grade options. Also i highly recommend a temp/meat probe to monitor your internal temperature for the stall zone and the doneness temps. Hope this helps if you have any other questions please feel free to ask! Thanks for watching bud! Cheers and keepbbqing
I just smoked a flat and not a whole brisket and followed the exact steps and temps minus the seasonings you added and mine came out like steak. Used the same pit boss, left a quarter inch fat cap, and tex clutch with beef conseme. What could have gone wrong? Makes me never want to smoke a brisket again! 😂
Brandon Willits 🤔🤔🤔 ok let me ask a few questions. 1) did you cook til 165 (stall zone) then wrap it? Also after Tex clutch did you cook it til 205? 2) After you hit 205 did you let it rest for a minimum of 2 hours? 3) did you keep it covered up for the resting time inside a cooler or the over on off? I also had the same issues when i first started so don’t feel bad. Let me know so we can diagnose the problem so we can get you eating some delicious Brisket as soon as possible. Thanks for watching and for your question bro. Cheers and keepbbqing
Smokin’ Jazz Bbq again with the “Texas clutch”
Bryson Lipscomb 😂😂😂
@@SmokinJazzBbq sorry for the late reply. I did everything you said including the resting period, but not in a cooler. It was just wrapped in foil for an hour and a half. It wasn't tender at 205. I think the issue was I didnt let the meat come to room temp before smoking and threw it in basically 10 minutes out of the fridge. Could that be it?
Do you need to adjust the smoke stack after the brisket is in? Or do you just keep it wide open?
jake swisher Hey brotha Jake! I generally don’t touch after i open it about quarter of the way. If you ever look underneath it (it doesn’t close all the way) so smoke it’s gonna come out one way or another lol. I open it to allow more ventilation to go through the cooking chamber but other then that it doesn’t really control the temps that much. I love using the pit boss to cook/smoke a brisket because it cuts the cooking time down and you don’t really have to baby sit the grill as often as you would with stick burner type of grill. I hope this helps. If you have any other questions please feel free to ask! Thanks for watching and for your support!!! Cheers and keepbbqing
Smokin’ Jazz Bbq thanks brotha! That makes a lot of sense. I’m smoking my first brisket as we speak. I’m digging my pit boss it has been pretty simple so far. Thanks for the great video and instructions!
jake swisher for sure my dude! Like i said if you have any questions or run into some issues feel free to ask! I’ll try to get back to you asap. Cheers and keepbbqing
Doesnt the austin xl come with built in meat thermometers? Any reason why you arnt using them ?
dillon kruckman Thanks for asking brotha. I use a separate meat thermometer for a few simple reasons 1) the one that i use (tenergy) has a app that i can use on my cell phone and it alerts me when my cook is done or when the temp of the grill is off from target temp (this is awesome when your about to hit the stall zone when cooking a brisket or pork butt). 2) this allows me to do other things and i don’t have to babysit (such as constantly watching the temp on the pit boss and waiting for it to be done. 3) The one that i use comes with 6 probes and this allows me to temp probe 6 different meats and the pit boss only comes with 2 probes so not that i wouldn’t be cooking 8 different meats at the same time but i don’t think i ll be doing that any time soon lol. I hope this answers your question. If you have any other questions feel free to ask. Thanks for watching brotha. Cheers and keepbbqing
I made a brisket on my pitboss and I placed it in the middle , right on top of the heat source and it reached 203 internal temp in 6 hours 🥴 came out kinda dry and I cooked at 235-250
Erak Kar Wow sorry to hear that brotha Erak. Let me ask some questions so we figure out what happened. 1) was it a full pakard brisket? 2) did you inject the brisket? 3) did you spritz the brisket during the cooking process? 4) did you have quarter inch of fat on the Brisket? Those key factors comes in to mind when i think about a dry brisket. Also by what you are describing was the flat of brisket that was dry? also did you let it rest after the 203? Just keep in mind that every brisket cooks differently. Usually 1 or 2 of things are a contributing factors to a dry brisket. Let me know so we diagnose the source of why it was dry. That way we won’t have any further issues cooking your next brisket. Thanks for watching and for your time to comment, i appreciate your support! Cheers and keepbbqing
It was a full brisket, no spritzing no injection and yes about 1/4 of fat
I let it rest for couple hours, it wasn’t completely dry, it was edible but not as tender as I wanted and not much bark, the brisket did not stall, I wrapped it at 170 which was reached in few hrs and kept cooking for few more till got 203 I took it off and wrapped it with a towel and put in a cooler for couple hrs
Erak Kar O ok gotcha, i think i might have figured out our issue(s). So brotha Erak this is just my sole opinion and diagnosis. From what you are saying it sounds like you might had pulled the brisket too soon. What i mean by that is that your bark wasn’t much according to your statement so that indicates that your bark was not set just yet. Probably needed another half to hour in the PB. The other thing is i think your brisket was not done just yet at the 203 mark. (I know it sounds crazy right!!!) but sometimes the brisket (depending on the brisket) it requires extra time to get tenderize all the way thru. I usually check the tenderness by probing it from the flat to the point during the end of the cooking temp just to ensure a tender brisket. (The temperature numbers are just a guide to cook a brisket). For a example i have cooked a brisket to a temp of 215 a few times. So it all depends on the brisket. Also I m gonna say that maybe by not injecting it might be 1 of the key factors as well. (I have done brisket without injecting but those Brisket were prime briskets) However it sounds like you did everything right in the cooking process. Maybe try this on your next brisket cook. 1) injecting with your choice of flavor liquids (do not use apple cider vinegar for injections) 2) cook it fat cap side up to protect the brisket and also it helps render some of the fat down to keep the brisket moist. 3) spritz every half to hour. 4) when wrapping i use left over beef consommé or beef broth and parkay liquid butter or what just plain water. 5) remember to check the bark by scratching it very lightly and if the bark comes off then it’s not set. Also at the end of the 203 or 205 check for tenderness by probing the flat and the point. I hope this will help in your next brisket cook. If you have any further questions please feel free to ask. I got your back brotha! Thanks for again for your support! Cheers and keepbbqing
Why not just use the probes that are in the grill itself?
James Excell Hey brotha James i m so sorry for my late reply i didn’t see your comment til now smh. I don’t use the PB probes because i like the flexibility to multi task while making some Q and i don’t like to babysit my grill. Using the tenergy probes gives the ability to check the temps right from my phone using their app and it also alerts you of any temp fluctuations along with the target temps. If PB came out with smart probe version i would be using them as well lol. That’s the only reason why i don’t use them, nothing wrong with them at all other then constantly checking the temps on the display. I hope this helps. If you have any further questions please feel free to ask brotha and again i am so sorry for my tardiness. Thanks for watching and for your time to comment, i appreciate your support!!! Cheers and keepbbqing
Heyy , I don't remember , if you said the type of brisket.
Hey, I dont remember either lol. I had to revisit my video and it was choice brisket from Costco. Hope this helps. Thanks for watching. Cheers and Keepbbqing
After I separate the point, I put a light coat of brown sugar on it and butter and let soak in, then I cut into squares and mix them with a little bit of bbq sauce and put it back on the smoker for another 30 minutes. They taste like candy...
The moment that injector came out...
Nice bark, as for the point I invoke pitmaster privilege and keep it for myself
Sneaky Black Dog Brotha i don’t know how i missed this comment smh! I m so sorry for my late reply.
That is definitely pit master privilege for sure brotha!!! I don’t know a bbq guy that wouldn’t think the same 😂🤷🏼♂️😂 i would lie and say it’s tough as nails “you don’t wanna eat this crap” and then serve to your self lol. Thanks for watching and for your time to comment, you already know i appreciate your support! Cheers and keepbbqing
@@SmokinJazzBbq no sweat pitmaster
Just an fyi, I'm up in CT and prime packer briskets are rare to find, I hadn't been to Sam's Club in years but I looked on line and they have them for $3.58 a pound but I had to ask the butcher for them. I've been paying $4.50 to $5 a pound for crappy ones at my local meat stores
I inject with 3 tbsp beef base
, 1 au jus packet, 32oz water
My brotha Carlton. That sounds like a competition winning brisket recipe my dude. May have to try this in the near future. Which brands do you recommend? Also after mixing it together how long do you let the liquids marinade or do you just inject the brisket afterwards? Thanks for watching and for your support my brotha. Cheers and Keepbbqing.
I inject and let it rest for at least 4 hours before I put on the grill
Apple juice , Fireball Wiskey half/half
lordpatrice o man great choice right there! Thanks for watching. Cheers and keepbbqing
LOVE your work and your style is perfect, but your listed serving size is way off...that 11 pounder at my house serves just me, the wife and two daughters....
David Hancock Lol i totally understand brotha! I guess i was basing the serving size on 3 slices per person. I appreciate the kind words. Sometimes i ll make a brisket and just serve the flat and keep the point all to my self lol. Thanks for watching and for your time to comment, i appreciate your support! Cheers and keepbbqing
Salt and pepper
Deep impact Sorry for the late reply i just saw this smh 🤦♂️. I am planning on doing a salt and pepper brisket soon so stay tune. Thanks for watching i truly appreciate it. Cheers and keepbbqing
Drop me a friend request and I will invite you to BBQ Champions. I think you will be a great asset to the group!
Thomas Oney Thanks Tom i apologize for the tardiness i just got back from Nashville and saw your comment. Will send a sub request to your channel. Thanks for watching. Cheers and keepbbqing
My Uncle Smoked Brisketon a pit boss yesterday it turned out dry af 😂🤣🙏🏿
Tyron Williams o wow lol. He gotta smoke it low and slow! That guarantees a juicy moist and tender brisket. Heck share my video with him lol. Thanks for the support brotha and for watching! Cheers and keepbbqing
Then he did it wrong. Lol
If you’re looking, you ain’t cookin - tx bbq
I'm not hating or anything, it looks great, but McCormick is very weak, otherwise you did everything perfect
Jade Michel Thanks 🙏 i appreciate the kind words! I can understand where you are coming from with the McCormick’s rub. I have try many different types of rubs and found many that i like but the main reason why i like McCormick is that it gives you a low profile flavor and let’s the beef flavor shine. Sometimes i just like the Texas style brisket too lol. What flavor rub(s) do you recommend? Thanks for taking your time to watch and comment on my videos i truly appreciate it! Cheers and keepbbqing
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