Thank you for watching my overnight no wrap brisket video. On this video, I smoked a brisket on my Yoder YS1500 overnight without wrapping it. The smoke flavor and bark of this brisket was spot on. The bottom of this brisket did get a little toasty and you can avoid that by flipping your brisket or moving it to a cooler side of your smoker which I didn’t do…ROOKIE MOVE!!!
Thanks for watching
Smokin’ Joe
Order all of your Sausage ingredients from PS Seasonings here and get a nice discount –
Order your Yoder Smoker Here –
Order Your MEAT Sous Vide and Sausage Equipment Here- Order your MEAT processing equipment here and get a nice discount-
Order Your Dalstrong Knives Here and Save 10% –
Order Your Custom Cutting board like the one used in this video here – Enter SMOKINJOES for a discount-
Grill Blazer / Grill Gun Discount –
Order Your Thermapen Thermometer Here – Thermapen Mk4 –
AMAZON LINKS
Pistol Grip Injector –
16 Mesh Black Pepper Used In My SPG –
Pickling Spices –
Dukes Mayo –
Fleur De Sel (Salt)-
Cut Resistant Gloves –
Pizza Screens –
Nitrile Gloves (Black)-
RODE Mic Set Up –
Nikon D5600 Camera –
Order Your Hestan Cue Induction Burner here-(enter Smokinjoe at checkout for 20% off)
Order Your PK100 Smoker here –
SPG RECIPE
SPG MIX RATIO
3 CUPS COURSE BLACK PEPPER
1 1/3 CUPS KOSHER SALT
1/3 CUP GRANULATED GARLIC
1/3 CUP PAPRIKA
2 TBSP Cumin
source
49 Comments
Leave a Reply
You must be logged in to post a comment.
Thank you for watching my overnight brisket cook video. Check out this Texas Hot Link video next! https://youtu.be/LraCFhhOz2A
None of that wrapping or whatever these guys say to do make a bed in the cooler for it lol this is how regular folks cook it. Awesome job man 🔥🙏🏽
I really like the ya you trim a brisket. But the video you did without trimming, ruined me for live I’ve always done good on chicken and pork but I’m going to try the beef ribs and brisket un trimmed when I move to Texas. I’m no pro or restaurant but I know what I like to eat thanks for the ideas.
Hey Joe. Thanks for all you do to help us amateurs out.😎
It a shame you have to pay for all that fat.
Hello smokin Joe. I’ve never smoked a brisket and looking into trying for my first time. I have a question. Are you supposed to flip brisket after a certain amount of time?
I need BBQ so much, so im watching you while bbq`ing on my traeger. We dont have a peace like brisket in my country, but i got the butcher to cut something almost the same. Cant wait to eat, just 2 hours left!
Cooking this tonight on my Traeger. I'm a bit disappointed. I ordered a 1/2 cow and they cut the brisket in half. Ughhh. For what I paid for the cow that's ridiculous. It's grass fed and finished so the meat is tougher. I pray it turns out well!! You got me wanting to no wrap and I was prepared to wrap. Decisions decisions… Which would be more tender?? My smoking skills have vastly improved from watching your channel. Got it back in October so still new at it. Plan to perfect it!! Thank you!! 😁
What kind of pellets are you using for this cook?
I remove the deckle only then leave the rest. Renders just fine.
Your literary cutting off so much good meat you don’t know what you are doing
Man I love watching your videos. I’m going to try this for spring break!!
Interesting results, I usually treager smoke 12 hrs @ 150, the wrap and up heat to 225-250 for 5 hours. Butter
Nice job, not sure what the dipstick is talking about below. Anyway, thank you!!
To be fair, you did wrap it. You just wrapped it during the "rest". The difference? If you wrap it while cooking it, the heat is over 210 degrees. This causes the water to go into steam, and when you wrap at over 210, you're basically steaming the meat. Steamed meat has a particular flavor and texture that I personally don't care for. However, if you don't wrap at all, say if you didn't even cover during the rest, you'll get a dry, crispy crust. Not good.
Obviously, covering just during the rest wasn't enough to undo the crispiness.
I think the ideal would be finishing the cook wrapped, but only have heat at 200. I know that's tricky to manage for an offset, but it's actually something a pellet smoker could handle well. Unfortunately, most pellet smokers don't have a setting for exactly 200. It's either a bit under boiling, or just over boiling.
Mouth Watering Delicious. Very enjoyable cook.
I don't have a Pellet Smoker. But I do plan on cooking a Brisket on my Gas Rotisserie.
You really never sprayed it, and it turned out that wet?
What temp did you pull it off before rest?
Noob question here: Don't you need to top up the pellets to maintain a consistent heat?
I was afraid to go up to 200 after all nite and church. I poked, tender like butter And decided to pull it off after 14 1/2 hrs. I only got up to high 170’s, I’ll let it rest for 3 1/2 hrs and see. Thanks for your help.
I'd sure hope your $5000 smoker does well. I use a $400 Trek smoker and it does amazingly well also. Process and meat quality are huge.
Nice brisket Joe!! What brand of pellets do you use? Thanks
Great video thanks. I'm giving the no-wrap method a try on the next brisket.
You say the YS 1500 is a bark-building machine, do you think it's possible to get a bark like that with a Pit Boss Pro 1600?
The video thumbnail made me watch this. Thing looked like a fossil like some volcanic rock maybe lol
I'm cooking one at 11pm tonight 8 hours then gonna wrap it for additional 3 hours. Let ya know how it turns out.
Beautiful job
Your vids are great! Very detailed. Thank you for the help!
Bombe 🤘
Should have rested longer
Awesome video, that is the best trim work I have seen! Good results as well.
1500?
The no wrap seems a little scary but the end result looks well worth it. Good job Joe!
big smoke was dead who is this
Without a doubt the best way to cook a brisket on a pellet grill.
I've had my Pit Boss for less than a year now and am currently smoking my 4th brisket on it. This smoker powers right through the stall so I no longer wrap during the cook. I only wrap when I take it off and place in a cooler to rest. I went with your no trim method on this brisket and so far it's looking phenomenal. Keep up with the awesome videos and representing that Texas Q!
guga 2.0?
Wagu
LOL! @11:43, the way you straight-up ATTACKED that slice, it’s like you were looking forward to it almost! HAHAHAHA!
cool video
but
THE BLOOD
at 9:40
DISGUSTING
I didnt watch the video because before it played there was a climate change video. No thanks
QUESTION: Was the brisket placed fat up?
A master with the knife. ALSO, great music!
Did you smoke fat side down or up?
soooo hungry lol
I see meat, I click.
did you drop it in dirt
Excellent video! Just one question. How did you set the heat damper on your grill for this cook?
I tried this but forget to put a pan of water in the smoker. Turned out dry.
What would happen to me if I ate an entire brisket