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34 Comments
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And boom grill blows brisket through the window
What are the temperatures he used ?
Hey Jeremy, I just cooked my first brisket on my Webber pellet grill. I followed your advice to the letter and it turned out perfect. 12 hours cook and 4 hours rest. Thanks again!
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.
What about B&B Pellets?
The name traeger is just so cool
Should use a traeger
Any BBQ sauce brands or recipes? Looking to try a grass fed brisket for the first time.
Using a smoke tube adds the heavy smoke you want and it lasts a bit longer than filling the pot. I like the idea of putting meat on then igniting
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.
Is the fat side up or down?
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!
Getting better with every cook. Wondering if a pellet cooker recipes are coming for other meats.
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!
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.
I don't know how many times I've got choked up starting my pellet grill. I love that smoke. Probably wouldn't get so teary-eyed and choked up if I kept my head out of it.
Jeremy, Thanks for more information on pellet grills. Could you list the ingredients on the pellet grill brisket rub? Thanks Jim
14:52
This is why you never start your pellet smoker with the lid closed. The amount of smoke is hot gasses compressing and when it ignites "Boom" https://youtube.com/shorts/8DNoEtwlqg0?feature=share
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.
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 👍🏻
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
Almond and plum pellets?!? Bro, you must be getting your pellets for free!
Why do all your briskets look white in the middle and mine always look brown and overcooked. I usually follow your instructions step by step.
I’m going to try letting mine rest in a cooler
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
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.
He didn't like it! I was hoping to buy some Plum pellets but I can tell by his first bite. His initial reaction says it all. I'm so confused now as to who makes the best pellets.
Those knives are 349 for 4 knives. I love cooking but wouldn't know what to do with a set that expensive
hey Trager why are your pellets not mentioned ? Are you overcharging us for sawdust?
Guess I have to subscribe to a fellow Yoder's channel!! 👊🏼
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!!!
Is there a recipe for this rub posted somewhere?
great video, gonna give those plum pellets a try