Overnight No Wrap Brisket – Pellet Smoker Brisket Recipe – Smokin’ Joe’s Pit BBQ

Byamazingfoodstv



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

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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

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49 Comments

  2. 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 🔥🙏🏽

  3. 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.

  7. 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!

  8. 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!! 😁

  15. 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.

  20. 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.

  36. 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!

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