How to Smoke Brisket on a Pellet Grill | Mad Scientist BBQ

Byamazingfoodstv


Save 10% off your first Made In purchase using my link:
——————————————
More Mad Scientist BBQ:
Instagram •
Twitter •
Facebook •
Join my Patreon community here:
——————————————
The BBQ HQ:
Pellet taste test video:
Pellet Affiliate Links
CookinPellets Hickory:
CookinPellets Mix:
Smoke Ring BBQ Oak:
Smoke Ring BBQ Maple:
Smoke Ring BBQ Blend:
Knotty Wood Almond:
Knotty Wood Plum:
Lumber Jack Hickory:
Lumber Jack Oak:
Pit Boss:
Green Mountain Grills:
Traeger:
——————————————
WAGYU Beef Tallow •
PORK LARD •
——————————————
MY FAVORITE THERMOMETER – Thermoworks affiliate links:
Thermapen ONE:
Thermapen IR:
Thermapen Mk4:
Smoke X:
Infrared thermometer:
——————————————
Affiliate links for my barbecue essentials:
Trimming knife:
Slicing knife:
Black Nitrile Gloves:
Cotton Glove Liners:
Spray bottle:
Disposable cutting boards:
Heavy Duty Aluminum foil:
——————————————
Email info@madscientistbbq.com to get info about a consultation with Jeremy

Filmed and edited by Erica Yoder.

Order your leather apron here:

Motion Graphics/Animation provided by Kaitlyn Kirk Design:

Some of these links are affiliate links. If you use them, I’ll receive a commission and it will help me make more content like this for my channel.

This video is sponsored by Made In.

source

Similar Posts

34 Comments

  4. tried my first brisket on a camp chef pellet grill. Everything: ribs, chicken and pork tenderloin/pulled has been outstanding. Brisket turned out meh, zero bark, very slight ring and dry. Had to doctor it up into chopped beef sands with loads of bbq. Not sure what went wrong, I followed many guides for smaller briskets but incorporated many aspects of this video. I think the size is the culprit. It was a 3lb flat as we're a small family of 5 (3 young kids) and I wanted to experiment but not ruin a $50 piece of meat. Went with traditional s&p. Smoked at 225 until 165 internal then transferred to butcher paper with wagyu tallow. Sprayed cider vin/water every hour throughout cook. Continued in paper until 203 internal temp. This perhaps is where I screwed up the most, yes the bark was non existent but how much bark can you honestly develop in 2-3 hours? I cant for sure say the fat cap was up in the paper portion of the cook, next time ill mark the paper so I know for sure. Also after finished i let sit for about 90 minutes or so, but had wrapped the whole thing tightly in foil as well. Perhaps that retained too much heat? Ill just let rest in paper next time and maybe i need a whole brisket? Does anyone have any tips for flats? The wife likes the flat and hates the fatty part which is sacrilegious… Is what it is.

    Pellets are bear mountain gourmet. I have 80# of knotty wood pellets on the way (almond and plum) under $90 at home depot seemed like a good deal for 80 lbs.

  10. I’m using a camp chef so I can adjust the smoke from 1-10. Should I be running it at 10 for all cooking phases or just the first 3-4 hours while we are going for smoke flavor? Thank you for this video it’s been extremely helpful for a newbie like myself.

  12. Jeremy, thanks for another really useful video. Can you comment about how in this video you go for heavy dirty smoke and in others you target clean smoke? I'm confused about what is "best". Thanks!

  14. Hey just got a Pit Boss pellet smoker, upgrading from a Char Griller Acorn smoker. I've always used a water pan in that which would also catch the drippings. Would you recommend putting a water pan under the brisket on the bottom rack in the pellet? Kind of curious why you didn't use one in this video. Thanks!

  15. Hey Jeremy, if there was only one bbq restaurant in town and you had that brisket, would you go back and order it again? Would you just wait until you got to Texas to eat BBQ again? The best BBQ I ever had was a Bludso’s In Los Angeles and it was made with gas.

  20. First salt, then leave in fridge overnight. Take it out massage a thin Mustard binder add fresh cracked black pepper and some garlic powder. Mesquite flavor on the smoke. That's my happy place.

  21. I did my 1st brisket on my Grilla grill AT after watching many videos( mostly yours) and came up with this formula

    Start at 10pm-11pm
    180 x 3 hours at Pro setting make sure hopper is full
    200 x 2 hours at pid setting then check for fat render
    Bump to 250 x 2 hours at pid then check for fat render again. Hold at 250 until fat tender, then wrap.
    Wrap with tallow and hold at 250 about 3 hours at pid. Temp should be about 205-206.
    Remove and put in cooler 8-14 hours

    I used a salt/garlic powder/black pepper rub (3:2:1)

    It turned out delicious! I took it out of cooler, put it in Tupperware and stuck it in the frij and made delicious sandwiches on Friday 😊 thanks for the guidance 👍🏻

  22. Abridged version of how to smoke on a pellet grill:
    1) trim and season brisket
    2) throw pellet grill away
    3) bring offset smoker to temp
    4) wrap at 155-165
    5) pull at 200-205
    6) let sit for 3-4 hours (in a cooler or in an oven set to 145-150)
    7) slice and serve

  26. Man, everybody always trying to sell you something on all of these channels. Just shoot the dam video and stick to the topic. If I wanted to learn about knives to cut my onions I'd just look up knife reviews. Smh

  27. I love this channel, learned so much. But PLEASE>>> if you have a Camp Chef grill (I have Woodwind 24, perhaps a lot of others too may have this issue) DO NOT 1/2 fill your firepot before firing up. I just tried this for the first time an hour ago as i was going to copy this vid exact. I thought my pellet hopper was going to go up in flames and i had visions of spending another grand on a new grill. The flames in the firepot start backing up and a fire started in the auger section, tons of smoke coming up out of the hopper and that getting pretty warm. Let's just say i had to get creative to take care of that and start over. Just put the smoke setting on 10 and 160 degrees and start normally. Should give you some decent smoke provided you do use one of the pellets that Yoder mentioned. Not as much flavor as my BGE or an offset smoker, but decent. And I agree that the pellets he calls out are tops, and there is a difference, so use one of the brands mentioned, they are all good. So be careful folks! Note that Yoder mentions how his smoker fan turns off and on, perhaps that's why his works with this method. Camp Chef fans stay on. I don't know the science, but thinking that may be partly why putting a half pot of pellets in the firebox is not a good idea with the "fan on" grills. I may try again next time with maybe a handful of pellets versus half full of pellets as the video suggests. Regardless of my fail, really good tips here!! Thanks.

  32. Awesome video, Jeremy. I've watched it 3 times now. I noticed you didn't use any water pans in this cook. Was wondering why that is? Something about the pellet smoker? I'm smoking on a Coyote pellet, and love that thing. Thanks again for the science!!!

Leave a Reply