30 Hour Smoked Brisket Experiment – Smokin' Joe's Pit BBQ

Byamazingfoodstv


Thank you for watching my 30 hour smoked brisket video. On this video, I smoked a brisket at a very low temp of 200 degrees for just over 30 hours! The results were absolutely amazing and this brisket was one of the best tasting pellet smoker briskets I’ve ever smoked. I know the Lonestar pellet smoker has a lot to do with the smokiness but the Smokin’ Pecan pellets that I used provided the perfect amount of smoke on this 30 hour brisket. I didn’t know what to expect on this cook but the results speak for themselves.

Thanks for watching
Smokin’ Joe

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46 Comments

  4. Awesome video, dude! This is my first view on your channel but that trim was on point, the foil boat was perfect, and the 16 mesh pepper was the cherry on top for that perfect bark. You earned a sub from this guy for sure! I can’t wait to see more content!

  11. I didn’t know you spoke my ancestors language. “ fliperuski “ well used Polish. My mom pure Polish used to put ski on the end of many a words and you saying that made me smile remembering her. Thank you for that.

  13. Interesting experiment, since I myself smoked a brisket once for about 20 hours. I initially thought that the length of the cook was what dried it out, but more likely it was mistakes I made with holding and giving the brisket too much direct heat. I brought it up to about 250 and left it unwrapped at that temp for several hours. What made it worse is that it was in a small pellet smoker without a top rack, bringing the brisket even closer to the heat source. In the future, I think what will work better is to not exceed 225 at any point during the cook and to keep the brisket held at an appropriate temp for longer.

  21. I've been going back and forth between a Yoder and Lonestar. From what I'm seeing I like the Lonestars a bit better but the Yoder looks good to and that 3 to 4 month wait is a real bummer. That brisket looked amazing. Did you have to top off the hopper during the cook?

  22. Joe, I have a master built electric smoker and all of my briskets. I smoke between 220 and 250 for 24 hours. They are almost always 200 to 205 very juicy and wonderfully delicious!

    Thanks so much for your 30 hour, Tri I’m going to have to do one myself on the electric and I’ll let you know how it taste and maybe send pictures
    Thanks again love your channel. I’m a big fan. (with or without your trailer.)

  25. This brisket came out better compared to your last one. That electric smoker you have makes a lot of smoke, I am surprised the smoke ring was not as impressive looking. You did say it tasted like offset, I believe you on that, had to when being in that boat so long.

  27. I use my very expensive Japanese Gyoto knife to trim my briskets. If my wife hasn't sharpened it recently and its a little dull, I use a trimming knife I got from HEB many years ago. One of those mugs will be sharp if the other isn't.

  38. I was thinking the 30 hours was a mistype or something. lol. My cheap Z grills pellet smoker goes from 195 to 225, so I did a brisket at 195 for 16 hours. I wrapped it at 170 and increased the temp to 225 or 250 though to finish it. Turned out great, but nothing like yours! Thanks for sharing, Joe.

  39. I always make my briskets like this. Very cool to see someone else do it too. I typically make 4 at a time. Vac seal 3 and freeze them and use a sousvide to bring them back to life. That way I've always got a brisket or 2 i can bring out in a pinch and have ready in a couple hrs

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