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14″ Slicing Knife:
Gloves in a Bottle:
Oklahoma Joes Fire Basket:
Cutting board (get a big one with juice channels, trust me):
Cotton Gloves:
Black Nitrile Gloves:
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves):
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping):
Butcher paper (also for wrapping):
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.):
Wood chips (for electric smokers):
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36 Comments
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noooo wuuut, what happened to pull at 190 and warm long hold <3 ????
aka MSG, I also add liquid smoke to my water pan.
I don't use Facebook or Twitter.
The last two brisket rubs have ordered your rub from Amazon. The lids were half off and the seal was off. It should have a plastice seal over the lid Is there somewhere else I can order it.? This brisket rub is the bomb.
Thank you
Randy
instant sub and like when I noticed this individual def has taken a stat mech / thermo class
So how long are you smoking it overall at 180 until you wrap it?
Why/when did you put the paper under the brisket during the cook?
In you video you mention that you like smaller brisket in the 10 to 12 pound range. Is this final trimmed weight or the pre-trimmed weigh? What are typical losses between the purchased weight and amount food you will serve.
I've eaten pecan smoked meat, and I can't stand the flavor of it.
Awesome!!
“Make love to me Steven” 😂😂
Great video right here
I have the same woodwind pro 24. Have you tried as low as 160° for the cold smoke? Or does at least 165°+ produce better results?
Would this same technique work on a vertical Bradley smoker that uses the pucks?
Awesome Video! If you don't have a top rack. Place a grill grate or two on top of the water pans and place your brisket on it. Should work fine as well.
Im going to try this in a couple of days…question at 7:07 you are spraying it, what are you spraying with, apple juice? Thanks 🙏🏻
Fantastic video, this Brisket Deal is looking like something I'm going to try. But" on my charcoal grill. Brisket Man, you know your sh&t.
Inverse cube law! 😂. Love science and brisket. Thanks as always.
Love the video Steve! Fellow Albertan here. What's the trick in getting these Smokin Pecan pellets here in Canada? Their website doesn't seem to ship them here.
hows that black and decker alligator saw working out? do you still recommend it or have you found a better option.
Great videos as usual 👍 How about a video on cold smoke brisket 👀 ain't much videos out there on this way of smoking a brisket.
I love all the small details and facts you share with us throughout the video. Thanks for all the knowledge share!
So where does the butcher paper come in?
I enjoy going back and watching a fledgling Steve in his early videos. So young and fresh and beardless. 😂😂
But seriously, your experience shows now when compared to those old videos. I LOVE an overnight pellet grill brisket. I bought an old school electric smoker that will hold my BBQ at 155 degrees so that I dont have to concern myself with when the brisket or whatever is done. Just let it rest for a bit, wrap it up, chuck it in the electric smoker on low. I held a brisket for about 14 hours one time. It was exquisite! 🎉
Thanks, I tried this Saturday/Sunday and my Choice brisket came out just the yours looked. Great method.
How is this even an overnight cook?
what is your favorite smoker under $1k?
Another great tutorial Steve, and those smoking pecan pellets are the best I've used..
No wood chunks added in the camp chef to add additional smoke flavor?
Ever notice that leaving something alone and not messing with it usually ends up with excellent results?
A lot of people swear by the David Ong No Lost Sleep method done on a stick burner. I've never tried it, but lots of reviews are positive. Have seen Harry Soo do similar with Boston Butt.
Great video. I don't own a pellet grill, however I had been wondering about a hybrid, offset and pellet grill result. What if one were to start smoking a brisket for 2 1/2 hours to 3 hours in an offset smoker, then continue on a pellet grill overnight? I wonder whether the smoke flavor would be compromised?
Wow, looks tasty and so easy! Nice work and fun video!
I've been doing something like this for a year now. I've mixed your old masterbuilt electric smoker and another youtubers recipe. I've recently switched to a masterbuilt gravity 1050 and did this overnight but still used your beef consume and tallow wrapped in butchers paper. My whole family loved it!!
Great Video! Appreciate you.
Great video! I’ve started cooking my pellet smoker briskets at 7am and finishing by midnight then going to bed and hot holding until we are ready to serve the following day.
Also I’d like to request a test -> 4 hours or so “cold” smoke on the offset then move it to the pellet grill and just finish it off. Otherwise your normal 190 and hold method.
Very nice!
Great video, thank you!