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►Smokin Pecan Pellets!
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►Full list of things I use and recommend:
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Pots & Pans
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►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Knives
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►8″ Chef’s Knife
►6″ Nakiri
►Boning Knife
►Bone Saw
Meat Processing
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►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer
Appliances
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►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
Ingredients
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►Chud Rub and 16 Mesh Black Pepper
►Smokin Pecan Pellets!
Use code CHUDS10 for 10% off for first order
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
Small Cooking Tools
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►Garlic Mandolin
►Pepper Cannon
►Instant Read Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoke Generator
►Injector
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
Welding Tools
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►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
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►Camera
►Camera Lens
►Tripod
►Drone
23 Comments
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Thank you Helix Sleep for sponsoring! Helix’s Summer Sale Event is running now for a limited time – Visit https://helixsleep.com/chudsbbq to get 20% off sitewide.
Why doesn't this guy have 10 million subs?
I don’t cook. I have a Traeger and am afraid to do my first brisket….cause I suck at cooking.
Anyhow, curious if adding beer to the drip pan instead of water would be good or bad ?
Anyone have a recommendation for a good food warmer? I typically rest in a cooler but would like the ability to do a heated rest and my oven doesn't go low enough
Such an helpful video! Looks insane.
I implore your honesty, Meatman 💪🫡
Did you hold it in the oven, wrapped?
That is a $4000 smoker… what in the helly bro
Bradley, another great video thanks I just picked up a pellet smoker to try. I have an off set I built myself kinda a Franklin style. I’m looking forward to the convenience of the pellet grill and was wondering if you ever thought about doing a combo cook over night. Start with the off set once the bark is set finish over night with the pellet then let it rest on the lowest setting till you’re ready to eat
Another great video featuring your approach to smoking on a pellet grill! THX Most appreciated!
used an offset for most of my life but I'll be the first to say when I got a decent pellet Grill? I have not went back to an offset and have no plans on doing so. I have the PitBoss Laredo 1000D , trick is put it in smoke mode and leave it there for 5 hours spritzing about every hour witha 50/50 solution of beef broth and coffee. about 6 hours in you can either pull it and wrap it or leave it and set it to 225 F and continue on until it reaches an internal temp of 205 its that simple
Earlier today i kept searching for pellet grill brisket recipes and your old videos showed up but not this one. The search algorithm seems broken now.
Meh. Now try a portable pitboss from wally world.
After the incident with the warming oven do you still use/recommend the Breville Smart Oven Pro? I really want a warming oven and was saving to get a Vevor Hot Box warmer but the Breville is a multi-use tool that can replace two existing appliances.
You need to try hickory pellets for more smoke flavor..
Bradley, I smoked the best brisket using your foil boat, and Goldee's beef tallow method. However, instead of beef tallow, I used bacon fat. Please, you have Got to try this. Thank you for your hard work. Your videos are great therapy for many of us. God Bless
I use a traeger and I don’t have a top rack. Does that mess up the cook?
The Most Important Techniques When Smoking Brisket:
1. The Rest – It can save your ass with meat that was pulled to early or that tightened up.
2. The Trim – Allows even and predictable cooking.
3. Seasoning – YouTubers love hammering their product with seasoning because it looks great on camera. You don't need nearly as much as most use in videos to get great flavor. If you do, however, love caking it on, by all means, do it, make sure your salt ratio is correct!
4. Smoke – You aren't getting any additional smoke on meat after three hours. Save the wood if you're smoking on a pellet or Kamado grill.
5. Slicing – All the above goes to hell if you don't slice correctly. Against the grain and based on what part you are slicing on the brisket, thickness matters.
Smoke on!
So what type of warmer do you use I don't see it listed here? I usually use a cooler and towel method but would like to see what you are talking about when you say set it to 150 as well> Thanks
Thank you sir for this video.
Big thank you all the way from Japan! The only way to get good Bbq is to make it yourself and your videos always help me make flawless Bbq.
Looks delicious!..😋
Those pellets rock!.. they're my 'go to' pellet of choice now..