That brisket looks amazing, i just got this blackstone combo today for fathers day and stoked to use it. I have heard these pellet smokers can have heating issues where the actual temp is up to 80 degrees difference, is there a fix for that or is that just a bad unit of the batch?
Do you have any temperature issues with this? I keep reading that people are having this issue and returning the unit. It may just be when they're smoking in colder climates
That brisket is good groceries!! Just curious what u think about taking some of the fat that u carve off the brisket and put them on top of the brisket at some point to basically baste it as it cooks?? I haven’t tried it yet but probably will on my next brisket. This way u wouldn’t need to use that tallow u added. Idk it may work.
Yes, we manufactured the 22" XL Griddle Pellet Grill Combo. You can find it online or in store at Lowes. www.lowes.com/pd/Blackstone-Blackstone-Culinary-Pellet-Griddle-Combo/5012925771
Why do you only take the fat off on one side of the slab of meat and not the other side? That’s too much meat for just two people. Could you freeze what you don’t use?
The fat on the other side is called the fat cap, and a lot of that fat will render as you cook low and slow and give it flavor, especially if you smoke it fat cap up rather than on the smoker grates. For your second question, briskets are typically made for more than 2 people but you can definitely freeze what you don’t eat. I’ll make a brisket for 6 people and have a lot leftover. Briskets come anywhere from 9-14 lbs usually, but there is a lot of fat to trim off. If you get them at a butcher, the butcher will trim it for you. Costco or the grocery store usually won’t.
One side faces the outside of the cow and that's the fat side. The other side faces the internals of the cow and don't have much fat which I trim just a little, mainly just silver skin.
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I always wrap at the stall, which is around 160-165 deg.
Nothing wrong with that either my friend! Enjoy!
I used Blackstone Blackened Steak and it was amazing!
It is a great seasoning!
The Blackened Steak is a fantastic seasoning!
Awesome job Matt, brisket looks amazing! Have a fantastic weekend, cheers my friend
Thank you sir, I appreciate that!
Thanks for watching!
Great stuff! I've got the same set up and I am loving it! Thank you for the video! Always looking to improve my brisket skills!
Brisket is My Favorite Grocery 🤤
Not a thing wrong with that!!!
What a funny coincidence. Brisket is our favorite "good grocery" too! 😉
That brisket looks amazing, i just got this blackstone combo today for fathers day and stoked to use it.
I have heard these pellet smokers can have heating issues where the actual temp is up to 80 degrees difference, is there a fix for that or is that just a bad unit of the batch?
That is a beautiful brisket
It's delicious too!
Do you have any temperature issues with this? I keep reading that people are having this issue and returning the unit. It may just be when they're smoking in colder climates
Looks great!!!
Thanks David!
Agreed!
Real good color on there for a pellet smoker! What pellets did you use?
I've been surprised at the color from it. These were Bear Mountain hardwood.
That brisket is good groceries!! Just curious what u think about taking some of the fat that u carve off the brisket and put them on top of the brisket at some point to basically baste it as it cooks?? I haven’t tried it yet but probably will on my next brisket. This way u wouldn’t need to use that tallow u added. Idk it may work.
Good groceries indeed!
Good Groceries coming up!
Thanks, Bat!
You know it!
Do they make that smoker? I know what the grill what do you do with a make one that’s got the smoker or the grill in like two burner stove top
Yes, they do make this.
Yes, we manufactured the 22" XL Griddle Pellet Grill Combo. You can find it online or in store at Lowes. www.lowes.com/pd/Blackstone-Blackstone-Culinary-Pellet-Griddle-Combo/5012925771
@@BlackstoneGriddles does it have two gas burners on the side that you could put pots and pans on?
It does not.
@@BlackstoneGriddles ok
Yumm
Thanks for stopping by!
We're glad you enjoyed the recipe. Thanks for watching!
Hussey! Wow!
Thanks my friend!
Thanks, Todd!!
Why do you only take the fat off on one side of the slab of meat and not the other side? That’s too much meat for just two people. Could you freeze what you don’t use?
The fat on the other side is called the fat cap, and a lot of that fat will render as you cook low and slow and give it flavor, especially if you smoke it fat cap up rather than on the smoker grates. For your second question, briskets are typically made for more than 2 people but you can definitely freeze what you don’t eat.
I’ll make a brisket for 6 people and have a lot leftover. Briskets come anywhere from 9-14 lbs usually, but there is a lot of fat to trim off. If you get them at a butcher, the butcher will trim it for you. Costco or the grocery store usually won’t.
One side faces the outside of the cow and that's the fat side. The other side faces the internals of the cow and don't have much fat which I trim just a little, mainly just silver skin.
@@pragmaticoptimist46 thanks my friend. You nailed it.
Holy Crap!
Thanks!
😎 😎
You're not much of a wrapper...lol