3 Texas BBQ Secrets You NEED To Copy For Pellet Grill Ease Of Use AND Offset Smoker Brisket Quality! I discovered 3 HIDDEN gems in the Bar-A-BBQ Cold Smoke Method that make smoking your next offset smoker brisket at home EASIER & BETTER than ever before!
To demonstrate this I am smoking my first Brisket on the NEW Smoke North Trillium backyard offset smoker with these 3 methods and sharing the results on how to make fire management on an offset smoker easier without compromise on the quality.
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Chapters
00:00 – Pellet Grill Ease of Use, Offset Quality?
02:08 – Bar-A-BBQ’s Hidden GEM
03:03 – TX BBQ Joint Secret #1
05:45 – TX BBQ Joint Secret #2
09:44 – TX BBQ Joint Secret #3
13:33 – First Brisket On The Smoke North Trillium Offset
16:18 – Brisket Trim Tips for an Easier Cook
19:17 – Bar-A-BBQ Brisket Seasoning
20:37 – Did the set it & forget method work?
27:02 – Results & Taste Test
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29 Comments
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A $10,000.00 dollar back yard smoker huh??? And we wonder why people's savings are at a record low and household debt at a record high.. Stop pushing crap like this…
I pulled my briskets out at 194. What temp should I put the warmer on so that they can finish cooking for tomorrow
Great informational video. I went back to Bar A bbq yesterday and it was great as always. Hope you can return sometime.
Please calm down
Fiesta’s “Texas Steak”seasoning is hard to beat.
Cut that fat into smaller pieces for a better yield. Seems to work better for me at least.
I have a Rec-Teq pellet smoker, a Weber kettle, and a Mill Scale offset. Nothing cooks as evenly, with as much flavor, as the offset. It's not even up for debate.
Brisket is never ready immediately pulled off ANY smoker.. wood or pellet… IT MUST REST !!!!!!!!!!!!!!!!!!!!!!!!!!! I prefer 2 hours wrapped up snug until 160 F .between 140 to 160 is perfect
. SERVE WITH A COLD BEER.. Canadian are so cute..like cats
So exciting that you’re adopting this new method too James. You already know it’s changed how I cook! Now…..try it on a pellet grill!
Never trust a man who wears glasses with Texas BBQ.
Let me guess, you worked with Arron Franklin at IBM?
Not picking on you! Pick a good piece of meat, pork beef, brisket, lamb, ribs, or whatever, go outside and cook it, period! This crap of setting in your easy chair, rubbing with a $25 jar of store bought rub and waiting until the alarm goes off is the way of a dumb, fat, lazy, bum, who calls them self a cook!!! I am old. I was there when my family cooked over an open fire, and you know what, with only salt, pepper, and fat, it will never get any better You know, with all your 4K$ grills, and fancy crap, you will never get that good!!! Nothing personal, but for all you out there. Learn to cook your meats FIRST!
Thank-you!!
I pity you all…
Amazing video as always. Can you tell me what gloves you were under your black gloves? The ones I use don’t allow me enough dexterity. Thanks
Once I build my bark on the offset. I wrap in butchers paper pour on the tallo and place it in the pellet grill for the duration of the cooking. About 5-6 hours in the stick burner. Easy enough and is fantastic. My wife doesn’t like the super smoky stuff. I like certain things smoky brisket dino ribs ect. I
Good video – thanks! I have been playing with my own version of the cold smoke / bundle fire and had similar good results. Question please: Do you agree that dense smoke at the early part of the cook is OK? I think it is, but I would love to hear your opinion. This is liberating! I asked the same question of Cooper at Bar-A some time ago but his answer was unclear.
Another fantastic video thank you so much! I feel like I’m trying to know myself well enough to know whether I could commit to a high end offset vs the pellet grill I really love. We have a huge wood fired oven so I think I could, but even that only requires about 3 hours to get it to over 800 degrees. This video went a long ways to helping! On a another note, did Smoke North just have a 40% price increase due to the tariffs in the last couple days😮
James do you think you could do a video on this in more detail? Showing more in depth on cold smoking was it strictly lump coal for 3 to 4 hours? Then putting splits of wood in raising the temp going up to a more traditional temperature. I have a BIG TEX OFFSET coming next month. Thank you
Great video James. I am 100% kamado smoker and found my best briskets come after a minimum 6hr rest. I bought a cheap little electric smoker and i use it as my warming oven. I can hold down as low as 100F on it. I set it for 150F about 30 min before i pull the brisket and just let it ride until dinner is ready that evening.
Love the video. Correction on the low and slow. While folks will swear by this, La BBQ in Austin was also awarded a Michelin Star and absolutely do not do the low and slow method. Check them out for more info.
What grade brisket was that?
A pellet smoker is like any other grill. You’re going to get out of it what you put into it. If you want a pellet smoker that really does get dangerously close to offset flavor, spend the money and get the Yoder YS640. Two years in and I’m still amazed at the quality that thing puts out.
Great video. I think the only difference in the duration of the cold smoke, would be the quality of the smoker and size of the smoker. The oaklahoma joe couldn't do this. Not for 3-4 hrs. Keep up the great work.
Could you try to see if you can apply the Swiss or top down method (same thing) in an offset? Is this something you should apply here?
Another great and informative video – many thanks!
Do you rest brisket down on counter before throwing into warmer? Or straight into warmer after wrap?
AWESOME video! This is a Brisket manifesto! Thanks for the knowledge.
Great brisket video! Also, if you’re man enough to run an offset smoker, you should be doing your own car maintenance at home, LOL…but seriously. 🙂
Wow James you are going to the next level and taking the experienced among us with you. My advice to my newby friends is don’t watch this one until you have a year of experience. The Trillium looks like a very pimped Franklins so would love to them in Australia. Keep doing what you are doing!
I love it! Tried this the other day and loved the results. I’ve been wanting to pay Bar-A a visit. Thanks for making this video!
Your game plans are always great ones. This is a great one to build on. Smoke North smokers are things of beauty.