Low & Slow Brisket on the Traeger Ironwood XL | Heath Riles BBQ
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- With a gorgeous bark and juicy texture, this magnificent Low and Slow Brisket is the star of the show. And, if you time it right, this recipe literally cooks while you sleep! There’s nothing better than waking up to the smell of delicious BBQ.
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Products Used:
• Royal Oak Charcoal Hardwood Charcoal Pellets amzn.to/3IQZfGH
• Thermoworks Thermapen One bit.ly/43qX2Za
• Black Latex Gloves amzn.to/3U8p49g
• Heath Riles BBQ Beef Rub bit.ly/37herYH
• Traeger Ironwood XL amzn.to/3Q8me2z
• Plastic Spray Bottle amzn.to/3Q9ZoI0
• Aluminum Pan amzn.to/49LvoJC
• Metal Sheet Pan amzn.to/3w2U7es
• Heath Riles BBQ Heat Resistant Gloves bit.ly/3BfFkvW
Ingredients:
• 1 (11-pound) Wagyu brisket
• Mustard
• Cracked black pepper
• Heath Riles BBQ Beef Rub
• 5 ounces beef consommé
Directions:
1. Stoke the Traeger Ironwood XL or your grill of choice with Royal Oak Charcoal Hardwood Pellets and fire it up to 200℉.
2. Trim the brisket, removing all excess fat flaps, gristle, and stray pieces of bone.
3. Drizzle a layer of mustard over the meat and rub it in with your hands. Sprinkle cracked black pepper over the brisket, followed by a good layer of Heath Riles BBQ Beef Rub. Flip the meat and repeat the process on the other side. Let the meat sweat in for about 30 minutes.
4. Lay an aluminum pan on the Traeger Ironwood XL’s grates and set a baking rack over the top. Place the brisket on the baking rack fat side up and set a ChefAlarm to 190℉. Let the meat smoke for 12 ½ hours. At this point, my brisket was 160℉.
5. Lay a large, triple-lined sheet of aluminum foil on a cooking tray, then carefully set the smoked beef brisket over top. Pour a little beef consommé over the top, then tightly wrap the brisket.
6. Increase the grill’s temperature to 250℉, poke the ChefAlarm back in the meat, and let it continue cooking for about 2 ½ more hours until it reaches that ideal temperature of 190℉.
7. Once the meat is done, let it rest for at least four hours before digging in. Enjoy!
Chapters:
Prepare Brisket 1:00
Season with Heath Riles BBQ 1:58
Place on Traeger 3:40
Take Off Traeger & Wrap 5:40
Place Back On Traeger 7:05
Remove and Place into YETI 8:21
Remove from YETI 9:03
Recap 11:17
Slice & Taste 12:00
Outro 12:39
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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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Foil vs paper? Looks amazing. You and Malcom are my bbq spirit animals.
Thanks! Appreciate you watching. We'll have a foil vs paper test coming soon!
Another perfect cook. The trim was perfect, too. Thanx Heath
Thanks, Rob!
Once my barbecue pavilion is completed the Ironwood XL will be my next cooker. And brisket will be my first cook.
Nice!
Amazing! Followed your recipe to the letter. Came out exactly like yours. So juicy, I didn't need to squeeze the meat. I just cut in the middle, and the juices were flowing. Many thanks Heath. 😊
So glad it turned out well!
Makes total sense. Did my first brisket a few weeks ago and my edges crumbled when slicing. Thank you for that information. Brisket goals right there sir.
Appreciate it!
Just bought my first traeger. Sir, you’re my inspiration for my first brisket.
Awesome! I know you'll cook some great things on it.
Man you NAILED that brisket Heath! Awesome job!
Appreciate it!
@HeathRilesBBQ after it is wrapped, are you putting it fat side down or fat side up?
Motivation to do one this weekend. 🎉
Let me know how it goes!
I've got one in the garage freezer that has been there for a while. I need to smoke it. Now is the time.
Absolutely! Weather is getting warmer and it's time to fire up that smoker.
I followed this exactly the same as you .
I even kept to the same times .
My family and friends think I am a master pit boss !!
I even gave it a whoooooo weee , on the money !!
Funny thing is , I'm from the north of England !!
Love to hear it! Glad everyone enjoyed.
Oh man 🤤 great!!! Thanks Heath
Thanks!
Best of luck to your team at MiM……….cheers from Canada
Thank you! We're ready for it.
Heath, 🍖 Beef Brisket looks Delicious 😋😋👍🏻👍🏻
Thanks!
Hey Heath Love the videos brother. Cant wait to see you at Roscoes Chili Challenge In Lakeland Florida in November. Do a smoked brisket and short rib Chili!! 1st place winner
Awesome!
Alright this looks amazing
Thanks!
not sure if you’ve tried Lumber Jack pellets but they have for pick up at most academy sports stores or amazon, would love to see you do a review on them i think they’re top notch after trying most brands
We are doing a brisket and a butt starting tomorrow night late for Saturday love the videos Also no resting ?
It rested. I go minimum 4 hours with a brisket.
Omg that looks great! 👍🏾
Appreciate it!
Thats is a solid cook man wow!
Appreciate it!
Okay you nailed it 👍. I used to Pooh pooh advice to pepper first. 4 yrs ago I tried 16 mesh before anything else and it does make a difference if your trying for a more TX type profile. Sometimes use foil other times paper. I usually burp that foil for 5 minutes or so but not sure it makes big difference.
Hey Boy what you dicking around w/ beef for with MIM around the corner??
Hahahah Good luck there. Like to se you take whole thing.
Thanks, Russell! I love to use a good layer of pepper. Gives you a good bark. You can burp it before and wrap with whatever you like. So many different methods. We'll be doing ribs this year. Hopefully we can bring home that trophy!
Looks great, but I do have one question, when you use the foil before you put it in the cooler to rest do you open the foil to let the steam out for about 15 or 20 minutes?
You can open the foil and "burp" it. Same with the cooler as well.
I always throw a coat of Garlic Jalapeño on my briskets too 🔥
Yep, it goes on without fail
Love to use it as a base layer on a lot of proteins!
Heath do you think there is much of difference between wrapping with butch pepper or foil?
@@chrismead6757 Personal preference really. I think if you're wanting that traditional bark on your brisket, wrap with butcher paper.
@@HeathRilesBBQ thank you !
What if your traeger doesn’t have a 200 degree option? I have 180 and 225 …. Which one should I choose???
I'd go 225. Good low and slow cook but may get finished slightly quicker than the 200º cook.
I'm about to start this cook in 6 hours, does it matter if I cook it with the same exaxt method but on the main grate instead of the top grate? I don't have enough space for my 20lb brisket on the top grate..
No, you can cook it on the main grate. Check out some of our other brisket cooks on our channel and you can see how I've done it.
Brother that looks insane!! 🔥🔥 what pellets do you use for good brisket? N best bark? The royal oak only or?
Thanks! I use Royal Oak Charcoal pellets, but it's totally up to you.
I coulda retired from a run to the scrap yard with the aluminum you used on that wrap! 😂
🤣 Big 'ol brisket. You'd be surprised how much foil we run through in comps. Can always use butcher paper too.
Overall, how long was the cooktime? Total of everything you think?
About 15-16 hours. Full recipe is in the description!
Wow
Thanks!
is that rack you cooked the brisket one the same one that came with the Iron Wood XL? i have seen floor models at Ace or Home Depot and wondered if you could fit a brisket on them.
Yes, the rack was included with it.
Oh, and beautiful job with that trim. Flat Earth! Just kidding.
Thanks!
What kind of pellets did you use for the brisket?
I use Royal Oak Charcoal pellets
After trim, about as effortless and foolproof as it gets, folks!
That's it!
Do you not allow the protein to stop steaming before resting in a cooler, as I’ve heard it will overcook
Yeah, you can. Typically put it in a room temp cooler. Can always burp the cooler as well.
Can i do the same low and slow method on a standard brisket? (No waygu)
In my family I make barbecue
That's awesome!
Looks delicious!!! Another awesome job Heath!!! Question: at what temperature did you pull the brisket? Thanks for sharing this.
Want to pull it once it's around 200-205 and probe tender
Might be a dumb question but is there any downside to doing it the same but resting it until supper, say another 3-4 hours?
No, I wouldn't say there's a downside. Can put it in a cooler or Cambro for a couple hours until dinner.
@@HeathRilesBBQ awesome, thanks for the reply Heath, I really appreciate it!
@@mossy723 Any time! Enjoy some good brisket.
🔥🔥🔥🔥
That brisket looks like but 140-220$ for a brisket I'll pass brotha.
I'll stick to my cheap-o Prime 1s from HEB.
Brisket looks awesome though pro
You can find cheaper options, for sure. All about how you cook it, making it tender, and seasoning it how you like it. Thanks for watching, brother!
Start temp was ?
200º
Why does mine fall apart when I cut it? I haven't made a good brisket yet
Be sure you're cooking to those internal temps and giving it a proper rest period.
Do you put the deckel fat in with your rendering?
The thick fat is usually good for tallow and sausage making, like the deckle. The thin and floppy pieces are best for tallow is the rule of thumb I usually go by.
@@Amocoru Absolutely
Normally cook fat side down?
Usually but you can go either way
I’ve seen a lot of people cook brisket fat side down on pellet smokers. Seems to work well.
So fat side up or down? Ever since yall had ageless Jake on the podcast I have been considering fat side up since that’s what he says he always does and I have never tried it.
Personal preference. I've cooked them both ways. I typically go fat side down.
I love you to death but if you guys that are professionals like yourself and Myron cook want to impress me and others cook a Packer brisket from Walmart show us how to get it tender not the specialty briskets that you guys buy for $250 each a monkey can cook those and get those tender .
You can follow these exact same steps with any brisket. It's all about the temps you cook it at and making sure it's probe tender at the end. RC Ranch was kind enough to send me this brisket, so I wanted to showcase how to cook it.
Honestly, this does not look as good as briskets you've done in the past. I enjoy all your videos but I'm really not sure about this method. The bark looks very washed out from the consumme on the sides and the top. It's juicy, sure, it's waygu. It looks more steak tender to me, rather than brisket. At 10:50, it appears you have to tug on it a bit rather than it easily falling apart. I'm sure it still tastes good but probably more of a prime rib texture rather than a fully rendered brisket.
Was a pretty delicious brisket and was probe tender. Typically how I'd cook it at comps. Would probably trim more and do a few more things, but myself and the crew loved it.