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I’m not a hater, but I spent at least 40 yrs cooking on the the 250 gallon tank your standing in front of and been in many cook offs. And now use a pellet grill, and from my experience. I can cook on anything, the process, the wood or the pit isn’t the difference. The experience is what makes it, your all wrong and off. Only the undereducated would give you credit, experience is the teacher in ALL situations.
why are we cooling before we rest for a longer smoke? I have found pulling off and throwing it in a cooler results in about a 2 hour rest to 145 (when pulled at 203). just genuinely curious why would we intentionally bring down the temp before the cooler rest rather than let it go down at its own pace in the cooler?
Husband: What time is dinner?
Wife: 7pm
Husband: Great, the meat will be ready at 11pm.
Alright! I already put my brisket on my grill at 225 degrees for a LONG cook. Let's see what I not only screwed up on ub twhat I am a terrible person for!
What about with Lump or charcoal?
I go to a bbq joint that has moist and lean brisket options . How would I do a moist brisket like that just not trim?
Everyone says rest for up to hours but then you have cold food , all that effort cooking it and you let it get cold before eating
Spot on…the scientific method….one change at a time and then measure your results……great information.
As a previous Traeger+ user, I must say that switching to Asmoke has been a game-changer for me! The precision temperature control is outstanding, and I love the variety of flavors achievable with different wood pellets. Gone are the days of constantly monitoring my grill – the digital controller on the Asmoke does the job for me. Not only has it made grilling more efficient, but the clean-up process is also a breeze. Plus, the portability of Asmoke is ideal for outings – its battery-powered feature has made tailgating so much easier. The app is also a great addition, allowing for remote temperature adjustment and recipe sharing. All these features combined make Asmoke a superior choice for me. #Asmoke
Kind of confused. I did everything you said correctly I think. Except I put fat side down. I didn’t spray it at all though. I used a Traeger. I cooked to an internal temp of 203. On 225
Smoking my very first brisket ever (got it from costco) … I sooooo pray I didn't over trim! There is still some fat on it, but hope it is enough.
Great video!! Some great tips. Violated two this weekend. Didn’t leave enough time and ended up raising the temp to compensate. Still came out good but if would have stuck to the right temp it would have been way better.
Great Video!
Spray with what????
A digital instant read needs to be an Instant read. I have a hand held that looks like my others. The draw back is it reads SLOW. I wondered why it was reading lower than other probs. I watched it slowly pick up temp. So look for true instant read
#13 = looking too often. Like Malcolm Reed says “if you’re lookin’, you ain’t cookin’”. Experienced cookers open the lid maybe no more than 4 times during the entire cook.
Great info. I learned quite a bit. Thanks.
Great video. It’s always good to go over the basics.
250 for 12 hours fat side up…..thats the correct way to cook a brisket! Nuf said
It would be nice if you showed examples for part 6
Great advice
The best brisket I've ever eaten came from a "Whole Foods" market about 20 years ago. It had a lot of black pepper but not too much, a nice salty flavor but not too much. It was nice and juicy but didn't get our clothes drenched. I went with a friend to get some for lunch, and it was so good we ate a pound of it in the car before we went back inside to buy some more. I went by there the next day to talk with the grill master to see if he could enlighten me with tips to recreate this brisket, but he wasn't there. Someone else told me he just used Whole Foods recipes (Wrong). I've tried for 20 years to get it right, but still can't get there. Any ideas? I'm up to 4.5g of salt per pound of meat and 3.4g of black pepper per pound of meat, then leave it in the fridge for 6 days while it soaks in. Then cook it at 250F for 12–14 hours, wrapped in paper when meat temp hits 175F. Residual heat alone after meat hits 203F. Cooked using a sheet pan with a grate to keep it up and to save juices, so I can baste. I never use select meat and the fat I do cut off I layer back on, on top of the brisket, and I do this ONLY because my wife is as afraid of too much fat on her meat as she is of bugs in the house.
I understand that every brisket and method of cooking can't be explained and experience is the best teacher; I'm just hoping to get some cooking ideas on here.
So you think you should add a water dish in the pellet smoker? 😮💨
You are on target about brisket. But the cost of a brisket today pretty much makes it prohibitive as a subject of repeated testing and experimenting. I have an old side-burner smoker that is about 20+ years old. It still functions very well for pulled pork, chickens, ribs and such. With just my wife and I here to eat, cooking a whole brisket is pretty much out of the question. I'm not good enough to try it for a large family gathering. I wish I were. It would be glorious. On my patio I have the smoker, three-burner propane stove, big gas grill and a Blackstone flattop. Living here all my life (79 years) in Phoenix my outdoor kitchen keeps the heat, smoke and grease fumes out of the house year around.
I’m getting ready to smoke my first brisket. I’m glad I found this video.