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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30 Hour Smoked Brisket Experiment - Smokin' Joe's Pit BBQ
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Aren't there two different cutting directions for the point and flat?
Bruh, this video is posted in 720p?
NICE
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!
This cook – not for the hypoglycemic. 😄
'When is dinner going to be ready?'
'Tomorrow.'
😧
How many pounds of pellets did you go through cooking for 30hr? It had to be around 36lbs+ and Smokin Pecan is $33 per 20lb box. Very expensive cook.
Parsley is an interesting choice for briskett
i didn't know you are in EP, but when i saw that stone wall at 5:30 i knew it. i grew up there, 57 to73, no place else has walls like that. Great vid!
I like the idea of spending 30 hours with a brisket. Joe always rounding the bases on every cook! Thanks Joe!
Where is the smoke ring?
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.
Next time, share with your bbq buddy not from town! Like with BottleChucker from SaTx!! 1st In Line in Joe’s backyard!😎🤣. That brisket looked 🔥🔥🔥🔥
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.
We all know there’s no reason to cook a brisket for 36 hours. Can be done in an oven at 12-14
Looks good Joe, as always.
You go to bed at midnight? What time do you wake Joe?
You grew horns it tasted so good!! Thanks for the recipe and video!
The sneeze had me rolling.
Bro that's a long cook!! Looks fantastic though but not sure I am copying your experiment 😂😂😂😂
Vevo warmer = $303. Walmart cooler = $35. I'll keep using my cooler!
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?
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.)
Do you put water in your Vevor?
Absolutely amazing cook Joe, successful experiment 👏. Looked fantastic and definitely not dry! Thanks for taking us along. You never disappoint, brother! Enjoy your week cheers 🍻
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.
If you aint sneezin, you ain't seasoning.
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.
Joe, did you need to reload your hopper? Aside from the smoke does your Smoking Pecan pellets accelerate the cook?
What a great looking brisket. Cheers, Joe! 👍👍✌️
Have you tried Weber smokefire grills? Any good?
The brisket jumped when you let that sneeze out🤣😂
crazy bark, no smoke ring. Looks a wee bit overdone, but I'm not pitmaster. I'm just an old Texas that's been Q'ing over 40 years of my life. I'm sure it taste excellent though.
Bro should open a bbq culinary school.
Brisket looks great, did you have to refill on pellets???
All that time and where’s the smoke ring?
I’ve done briskets in way less time that have come out with bright red rings and better looking colors
8:47 – Thats looks as tasty as any piece of asphalt as I have ever driven over. Just kidding I'm sure it is delicious.
ITS RAW (Gordon Ramsay voice)
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.
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
That is sooo juicy!
The amount of seasoning that's wasted in all these You Tube videos is insane…it's a lot of money goin down the drain…brisket looked good
I use the Breville air fryer oven. Can hold up to hours and budget friendly. Another great vid Joe!
Nice Work. Looks Great.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
I will definitely give this a try. With a pellet smoker there’s no reason not to. And thanks for the tip on the warming cabinet. I’m a little done with coolers. 🙂
Good day Joe, the brisket looked awesome. Just curious, did you use an external temperature on the Vevor Food Warming Cabinet? I'm wondering how well it held the temp at 150°.
stop using your coolers….$50 vs $300….im good, ill keep using my cooler