Today we’re talking Brisket! We are smoking this brisket hot and fast on the Pit Boss Austin XL, and I’m going to show you exactly how to do it!
This a great option to consider if you want a delicious brisket in half the time, or if you’re short on time! Be sure to comment below if you try this method and let me know how it turned out for you!
We used the always delicious SuckleBusters rubs for this brisket! We used SPG and Hoochie Mama. You can order yours here and save 10% with code ASHKICKIN
#PitBoss #Brisket #SuckleBusters #SmokedBrisket #AustinXL #PitBossSmoker #PitBossPelletGrill #PelletGrill #BBQBrisket #HowToSmokeABrisket
source
26 Comments
Leave a Reply
You must be logged in to post a comment.
Bro amazing video that brizzy looks delicious 🔥🔥🔥 love that the video is only 12 min with all the info you gave us.
I’ve got the same Rae Dunn pepper holder 😂 (actually it’s my wife’s which I’m sure yours is as well 😂)
I have a pit boss, but it's the navigator, do I leave the grates open?
Did it this way once and it was phenomenal. Tried it a different way and I completely ruined it. Needless to say I'm going back to this way for my brisket tomorrow
Question — 6.5 hour cook with 2 hours of rest — so, is that 8.5 total or is the rest time included in your 6.5?
Do you drain the juices before wrapping in the towel and putting it in the cooler for two hrs?
I've got people coming over tomorrow night. I have a 13 pounder. What time would you say we be a good time to start it if we want to eat between 6pm -7pm if I use your instructions?
Oh yeahhhhh!!! Trying this tonight !!! 🔥🔥
Do you really use apple juice
What would be the best way to reheat the brisket? I would like to smoke it one day and then reheat the next day and serve. Thanks for your help!
I’ve never smoked anything and I have a question. Why trim the fat off? That’s flavor you’re trimming off. Can you smoke it with the fat on it?
210 is way too well done. Take off at 130. Wrap in foil.
Beautiful! Getting the Lexington soon so I can smoke a brisket for the first time. Can’t wait! Thanks for the tips!
I am new to smoking. My wife bought me a Pit Boss Compition series 1600.
I have never heard of a smoke tube. Can you do a video on them? For us, newbies?
Just got a Pit Boss 1000 . Looking forward to learning the basics from You Tube ! Looks like you have it figured out !
I’ve been following your video to make a brisket today. Just finished wrapping, pouring some juice in with the brisket after the brisket to the 170* mark. Now I’m just waiting for that 210* point. I’m not normally a patient man, but after seeing your brisket, I’m forcing myself to follow these instructions to the “T”. I just hope it comes out half as good as your does. However I am having a LOT of difficulty keeping my smoke tube lit well enough to actually smoke. I’ve re-lit it 3 times now…
Can you use the beef consommae from Campbell's?
So fat side up is not the way? 🤔 I was always told fat side up so it will render down
You think you can make a video on a 4lb brisket! On a pit boss! Thanks brother god bless!
Just found your video. I'm trying my 1st brisket tomorrow. I'm going to follow your instructions to a tee. I'll let you know how it turns out
Very nice man! Just got a pellet smoker and I’m loving it. Thanks for the great video keep it up!
I just found this video and I’m going to give my first brisket a try this weekend in my Austin XL pitboss.
I tried your ham recipe and it was a hit. Thanks for all that you do. I’ll let you know how this one goes. I’m a little nervous about it but hey I will never learn if I don’t try
Gonna give 'er a try this weekend. Was the 6.5 hour cook time including the 2 hour rest, or is it 8.5 hours with the rest??
Fat side up or down on the grill?
When you wrapped brisket did you raise the temperature or leave at 300?
Does this fast cook allow the fat to render?