Comments on: The EASIEST Beginner Brisket Recipe on an Offset or Pellet Smoker! | Beginner Brisket Recipe 2024

By: @KGFishyFingers

@KGFishyFingers — Mon, 23 Dec 2024 21:15:43 +0000

This isn't beginner… its all the same basically. The problem is people try and over complicate this.

By: @HungLikeScrat

@HungLikeScrat — Mon, 23 Dec 2024 21:15:43 +0000

I run an OKJ Highland at 225° for hours without adding anything. I hate the "add splits and charcoal every 15 minutes" and/or the "leave the firebox door open" method. Do you people really not know how to use a smoker properly?

By: @SchoolHardKnocks

@SchoolHardKnocks — Mon, 23 Dec 2024 21:15:43 +0000

Steve, thank you for all your testing and explaining. I have a Weber SmokeFire EX6 Gen2 pellet smoker/grill. I use Smokin Pecan Shell Pellets for my low & slow cooks. My question I have is about when meat stops absorbing smoke.

Is it true once the brisket reaches 140 internal temperature it will stop absorbing the smoke (flavor)? If it it true, wouldn’t you want to put the brisket on right out of the refrigerator, set your smoker to a low temperature (I do 180 degrees) and wait until the brisket reaches 140 degrees internal then raise the smoker’s temperature to 275 - 300 to finish the cook, render the fat, and continue to build the bark?

I love the idea of using the foil boat earlier. Going to try that method but after the brisket reaches 140 temperature internally. Let me know if the 140 temperature is true about absorbing smoke.

By: @mannymartinezbustamante8571

@mannymartinezbustamante8571 — Mon, 23 Dec 2024 21:15:43 +0000

damn you look like a fit jim hopper from stranger things 😮

By: @ToolWrangler

@ToolWrangler — Mon, 23 Dec 2024 21:15:43 +0000

Love that shirt Steve!

By: @benjaminl3084

@benjaminl3084 — Mon, 23 Dec 2024 21:15:43 +0000

Always a great day when I see one of your videos drop! Thanks for all you do Steve!

By: @jose_manuel281

@jose_manuel281 — Mon, 23 Dec 2024 21:15:43 +0000

Gracias por permitir la traduccion en español.
Usted es el mejor youtuber cocino con el sous vide y ahumado despues.
Siga asi amigo y gracias.

By: @YkkTJ

@YkkTJ — Mon, 23 Dec 2024 21:15:43 +0000

So I use a Lonestarz Grillz pellet smoker and am attempting my first whole brisket about 10 lbs before trimming. After watching a video the technique is no foil or water tray. Just program it to run @ 180° to an internal temp 160°, then 215° to an internal of 170°, then 225° to internal 202°, finally 160° to hold it till you can pull it being an overnight cook. Any thoughts?

By: @Levelity

@Levelity — Mon, 23 Dec 2024 21:15:43 +0000

Why not just use a foil pan about the size of your brisket?

By: @mattjordan5798

@mattjordan5798 — Mon, 23 Dec 2024 21:15:43 +0000

Steve, always great to watch your very patiently detailed videos. Thank you for that. I wonder if you can share with me the type of holding oven you have. I have seen the larger ones but I really want a smaller one like I see in the video. Again, thank you!