Your videos have definitely upped my brisket game to the top. I’m 62 years old today and my wife bought me a Traeger grill two years ago and I have fallen in love with it ever since. Your videos have helped me realize that I can cook and smoke a brisket, which my friends and family love. You have made a cooking project that use to intimidate me and make me feel like there was no way I could ever cook a brisket, but now, thanks to your videos and advise I now feel very comfortable and confident that I can cook this with relative ease. You rock dude and I always tell everyone that asks me how to cook brisket to look you up on UA-cam because that’s where I learned all the secrets and knowledge is from you and your videos. Thank you so very much for passing along your recipe and tips.
I want you to try the foil boat method! Chud’s bbq popularized that and ever since I tried it, I haven’t done a brisket any other day since. I love that extra bark that it gives and it helps render some more of the fat. It’s awesome and it also helps in keeping some of the tallow and gets poured back over it.
Awesome!! Looks great! I haven't done a brisket in like 5yrs no joke. Hell I've been slacking pretty bad on everything..time to really get back at it! Inspiration these vids are!!
I noticed the sound coming from your traeger, my one pellet grill does the same thing from time to time. Love the cow cover and dirty bird combo. I've got a brisket in the fridge, but going to use the coarse cow cover
I'm going to give this a shot. Bought a side of beef and they ground the point, but saved the flat. The flat weighed 22 pounds. Never seen anything like it
I have a Recteq Patio Legend. JULY 2nd we had a party to attend and I smoked a Brisket Flat. I used Goldees rub first then Cow Cover Hot. At 170° wrapped it in foil, I didn't have beef consume, so I used Better than beef bullion with Kosmos Brisket mop. DAMN the pan was licked clean 😊 My best flavor yet.. Y'all have to try it..
Enjoyed your video, i cook mine pretty much the same way, from start to finish except I don’t wrap, just it in the big aluminum pan w some liquid & cover. Even bump to 275 as u demonstrated. It’s good eating!!!
I swear I think kosmos was up drinking the whole night on the boat. He was kinda slurring his speech and forgetting he wrapped…lol. .. I was looking for the kosmos cozy on a beer on the counter … lol … love the videos and all your products there the best and so are you
I bought a Traegar ironwood in November and just used it on memorial Day. I love it but I haven't mastered it yet. I'm a charcoal girl, a stick grill n a 12 in Weber. I'm looking forward to doing this ❤❤❤❤. N I just purchased ur seasoning waiting for it to come in the mail soon
I was talking with a guy I work with about smoking briakets. I remember you doing the beef consume in your older videos. He told me to try it out. The only thing I am worried about is that my brisket is already falling apart when it's done, and I think the consume might make it worse. Smoke to 160, wrap in butcher paper, then cook to 205 then stick it in the oven that is off just to rest for 2-4 hours.
Welcome back Kosmo! Really missed your videos! I have a question for you. Your spray bottle that you pump with air for that constant spray, I have bought many varieties of those and I find that if I leave the vinegar and water combo in them, they tend to eat the plastic membrane at the bottom and it no longer works. Do you find this to be the case and what is your solution?
Appreciate you! Unfortunately, with every sprayer, it's best to clean them very well between uses instead of leaving anything in them. That will help with the plastic wearing down and preventing clumps in the pumps
That brisket looked very juicey. I like that but to me it looked overcooked or was that just some oxidizing on the meat. I'm a stick burner myself. Never used a pellet grill. All I use is my reverse flow offset that I built myself and I'm bragging cause it's awesome
Pretty sure I submitted this way to you about a year and a half ago. Except I use your brisket injection mixed with the mop. Regardless, it’s a great way to make a brisket that is extremely easy.
I’m new to this…he mentioned coarse salt and pepper but didn’t see him use it. Just the Cow Cover and Dirty Bird. Do you need S&P if using the seasoning??
If you wanted to use butcher paper, would you still wrap and dump in the brisket mop just the same or would you alter it at all if using butcher paper?
@@KosmosQ I can remember when my parents had a BBQ place/ convenient store. Daddy built a pit with the firebox on the outside of the building and put a water trough through the middle of pit below the meat. We could put 300 lbs of brisket at one time. Some of the drippings would drip into the water and with the heat it would put some of it back into the meat. Have you ever let the brisket chill out overnight in a cooler or fridge and then slice it up in the morning and then warm it back up slowly with BBQ sauce?
Trying this method with the foil for the fourth !! What temp do we warm the over too before we shut it off…. Mine has a keep warm option at 175.. please help.. thank you in advance
I love my 700. Wife got it for me for my birthday. She loves it too because I can crank that thing up to 500+ degrees and seer some steaks or pork chops and have dinner ready for her so she doesn’t have to cook haha!
What makes the bright pink/red smoke ring really pronounced? I noticed yours wasn't that pronounced? How come? Also, can you take all your trimmings (fat) and have it in a pan in the smoker too, and use the juice that renders out of it to mop it and pour over it when you wrap it? It would have smoke in it too then...
Usually, it's the time of the smoke that gets the ring really bright. Low and slows tend to have a much more pronounced ring. And yes, you could definitely do that with your trimmings and the juice that renders
@@KosmosQ Years ago, MANY years, some friends were give'n me hell about using a pellet smoker and told me there wouldn't be a smoke ring and they are just not good. Did some research and used Morton's Tender Quick "pink salt" to help the chemical reaction that causes the smoke ring. LOL I had about a 1/2-3/4" BRIGHT red smoke ring. Looked fake as hell, but tasted just fine.
Traeger Timberline XL didn’t have any brisket mop but mixed steak chop with beef broth and some of the brisket reserve blend, let you know how it turns out!
Did that tag say $3.88 a lb Christ I’m here in Southeast Alaska paying 7-8 $ a pound, and it’s not choice. I’ve cook em correctly but still have a funk taste. Saw one at the new market in town it was an Angus beef brisket $250 🤬
Try to put it in a walk in cooler or fridge overnight. A meat slicer comes in handy, use one like they have in a meat market to slice sandwich meat and cheese.
I'm going to have to respectfully disagree with this being the easiest method. I stumbled across your hot and fast cook video from a couple years ago and it just doesn't get any easier than that and it comes out the same every time. 350 for a couple hours until you like the barks color , wrap til it gets 210 then rest. My family's favorite.
@@KosmosQ thanks for taking the time to answer, that’s why you’re the best on UA-cam. Point taken, takes out the fear people have of trimming and everything. I used to do it the all day cook but once I found your hot and fast video it changed everything for me. Honestly have had issues with dryish flats but cooking at 350 gets rid of that. Brisket mop and consume helped too! Thanks again Kosmo, your channel really is a bright spot in our days.
You do not get a good bark or smoke on a pellet. It's essentially an oven cooker. Wood and Charcoal are infinitely better. Plus pellets are for rabbits.
Sound off: what are you cooking your brisket on??
Pit boss P2 1000
My Traeger 1300 when then send one out. C'mon.
Treager Ironwood Xl, love your videos I have been following you for years now
Pit Barrel!!
FEC-100 with Lumberjack 100% flavor wood pellets.
Your videos have definitely upped my brisket game to the top. I’m 62 years old today and my wife bought me a Traeger grill two years ago and I have fallen in love with it ever since. Your videos have helped me realize that I can cook and smoke a brisket, which my friends and family love. You have made a cooking project that use to intimidate me and make me feel like there was no way I could ever cook a brisket, but now, thanks to your videos and advise I now feel very comfortable and confident that I can cook this with relative ease. You rock dude and I always tell everyone that asks me how to cook brisket to look you up on UA-cam because that’s where I learned all the secrets and knowledge is from you and your videos. Thank you so very much for passing along your recipe and tips.
Appreciate you 👊🏼💥
I want you to try the foil boat method! Chud’s bbq popularized that and ever since I tried it, I haven’t done a brisket any other day since. I love that extra bark that it gives and it helps render some more of the fat. It’s awesome and it also helps in keeping some of the tallow and gets poured back over it.
I have done that before, personally I'm not a fan but that is just me. I could be doing something wrong.
Awesome!! Looks great! I haven't done a brisket in like 5yrs no joke. Hell I've been slacking pretty bad on everything..time to really get back at it! Inspiration these vids are!!
Appreciate you 👊🏼💥
Thanks brother for making a simple, straightforward video of a brisket on a pellet smoker grill.
👊🏼💥
Love your videos man you’re the reason I bought my smoker and started cooking
Appreciate you 👊🏼💥
Love the foil folding pro tip!!
It's so good!
I noticed the sound coming from your traeger, my one pellet grill does the same thing from time to time. Love the cow cover and dirty bird combo. I've got a brisket in the fridge, but going to use the coarse cow cover
👊🏼💥
Just bought your mop sauce accidentally found this video and going to try the cook tonight on my Timberline XL !!!
Very nice 👊🏼💥
I'm going to give this a shot. Bought a side of beef and they ground the point, but saved the flat. The flat weighed 22 pounds. Never seen anything like it
I need to try that mop sauce just to try something new on my briskets.
It's legit!
I have a Recteq Patio Legend. JULY 2nd we had a party to attend and I smoked a Brisket Flat. I used Goldees rub first then Cow Cover Hot. At 170° wrapped it in foil, I didn't have beef consume, so I used Better than beef bullion with Kosmos Brisket mop. DAMN the pan was licked clean 😊 My best flavor yet.. Y'all have to try it..
That’s awesome!
Enjoyed your video, i cook mine pretty much the same way, from start to finish except I don’t wrap, just it in the big aluminum pan w some liquid & cover. Even bump to 275 as u demonstrated. It’s good eating!!!
Amazing cook as usual Kosmo! You Da' Man!
Appreciate you 👊🏼💥
I swear I think kosmos was up drinking the whole night on the boat. He was kinda slurring his speech and forgetting he wrapped…lol. .. I was looking for the kosmos cozy on a beer on the counter … lol … love the videos and all your products there the best and so are you
Ohh dude, I hope my first brisket turns out like that. Thanks for the confidence videos.
You got this 👊🏼💥
holy hell man. I am at the point where I don't want to spend the money on a brisket yet, but that looks so damn good.
You can do it!
The local Kroger just had a crazy sale and I bought 5 at $.99 a pound!! I saved 300 bucks! I'm going to give it a shot!
Danggg that's a deal!
I bought a Traegar ironwood in November and just used it on memorial Day. I love it but I haven't mastered it yet. I'm a charcoal girl, a stick grill n a 12 in Weber. I'm looking forward to doing this ❤❤❤❤. N I just purchased ur seasoning waiting for it to come in the mail soon
👊🏼💥
Looks good. Now let's see an expert level brisket.
👊🏼💥
You fold like a ninja , enjoy your videos , thanks
Appreciate you 👊🏼💥
That looks like one tasty brisket. I was wondering if we were going to get a shot of you water skiing 😂
😂
Awesome cook, thanks for sharing!!
Shoutout to the secret stash! Some of the best pizza around.
Appreciate you 👊🏼💥
Your cow cover hot is a game changer. Combined with the chipotle honey killerbee + brown sugar its a great combo that compliments each other.
BOOM 👊🏼💥
That Dirty Bird Hot is awesome on beef! I need to restock.
👊🏼💥
I was talking with a guy I work with about smoking briakets. I remember you doing the beef consume in your older videos. He told me to try it out. The only thing I am worried about is that my brisket is already falling apart when it's done, and I think the consume might make it worse. Smoke to 160, wrap in butcher paper, then cook to 205 then stick it in the oven that is off just to rest for 2-4 hours.
Let us know how it turns out 👊🏼💥
There's somebody out that paid good money for those tricks 😂🤦♂️👊! Killer cool Kosmo !
Wife got me a Chargriller Gravity Fed. Know what I'm smoking now!
Cook my brisket on a 50Gal UDS. You're mop , Dirty Bird and SPG are always in my house. The Kosmo's mop is a game changer. Cheers brother.
H😂😂😂😂 the seasoning cost more than brisket if you can cook make ur own
Looks like a new house. Nice
Coming by tomorrow for rubs and sauces …
Great video...is your lake house floor stained concrete? Looks awesome! So did the brisket.
Yes it is! And thank you.
"Let's go get the pit started "😅 turns a knob 😅😂 never underestimate a man and his outdoor oven 😂😂😂😂
😂😂
Welcome back Kosmo! Really missed your videos! I have a question for you. Your spray bottle that you pump with air for that constant spray, I have bought many varieties of those and I find that if I leave the vinegar and water combo in them, they tend to eat the plastic membrane at the bottom and it no longer works. Do you find this to be the case and what is your solution?
Appreciate you! Unfortunately, with every sprayer, it's best to clean them very well between uses instead of leaving anything in them. That will help with the plastic wearing down and preventing clumps in the pumps
Now that's an award winning brisket. I smoke mine on a Grilla Grills Silverback. I want a offset, but the $$$ is just too much for the one I want.....
👊🏼💥
That brisket looked very juicey. I like that but to me it looked overcooked or was that just some oxidizing on the meat. I'm a stick burner myself. Never used a pellet grill. All I use is my reverse flow offset that I built myself and I'm bragging cause it's awesome
Just some oxidizing 👊🏼💥
Pretty sure I submitted this way to you about a year and a half ago. Except I use your brisket injection mixed with the mop. Regardless, it’s a great way to make a brisket that is extremely easy.
I love your little fur baby.
Nice brisket too
He's the real star of the show 😂 Appreciate you 👊🏼💥
@@KosmosQ
We love our fur babies 💞 they are family and they have us trained. We couldn't make it without ours.
Bro that’s the perfect way to wash all your bark off!
You do you 👊🏼💥
My pit boss vertical Smoker and the pit barrel PBX
👊🏼💥
When I get a lot of fat on the point is where I make my chopped BBQ. The fat that you trim off throw it in a pot of pinto beans
Good ideas!
recteq pellet for the convenience
I’m new to this…he mentioned coarse salt and pepper but didn’t see him use it. Just the Cow Cover and Dirty Bird. Do you need S&P if using the seasoning??
I like to us all 3.
Im all about Bark...👍👍
👊🏼💥
What do you think the difference is between wrapping with foil or butcher paper
Personal preference imo 👊🏼💥
What is the purpose of seasoning the fat side ,if your not going to eat it? Which do you prefer on a brisket fat side up or down?
Helps the flavors get all the way through the meat IMO. Usually do fat side up, but it's a matter of preference
@@KosmosQ
I was just curious. I will have to try it. It doesn't hurt to try cooking it different than you normally do.
If you wanted to use butcher paper, would you still wrap and dump in the brisket mop just the same or would you alter it at all if using butcher paper?
I'd do it the exact same way 👊🏼💥
How did yours turn out with paper and brisket mop?
When you pull it off smoker and rest it do you open the foil first or leave it wrapped tight?
Leave it wrapped 👊🏼💥
Have you ever tried to putting some water in the pan that's below the brisket?
Been a while but yes!
@@KosmosQ
I can remember when my parents had a BBQ place/ convenient store. Daddy built a pit with the firebox on the outside of the building and put a water trough through the middle of pit below the meat. We could put 300 lbs of brisket at one time. Some of the drippings would drip into the water and with the heat it would put some of it back into the meat.
Have you ever let the brisket chill out overnight in a cooler or fridge and then slice it up in the morning and then warm it back up slowly with BBQ sauce?
@@KosmosQ
I helped my parents cook briskets when I was 15yrs old. I sure do miss those days.
Trying this method with the foil for the fourth !! What temp do we warm the over too before we shut it off…. Mine has a keep warm option at 175.. please help.. thank you in advance
That should be right 👊🏼💥
Rec Teq 700 Bull
How do you like it?
I love my 700. Wife got it for me for my birthday. She loves it too because I can crank that thing up to 500+ degrees and seer some steaks or pork chops and have dinner ready for her so she doesn’t have to cook haha!
After the wrap why not finish it off in an oven. Seems like that would be less expensive than burning up more pellets. Otherwise, it looks great.
You could!
dude you need to get the camera thing worked out, getting motion sickness watching this, no joke.
Did you miss the disclaimer at the beginning 😂
would you do it this way on the Masterbuilt Gravity grill?
Definitely could!
I am curious, Why wouldn’t you use the Traegar probe that comes with the grill, instead of the Thermo Works probe?
Sponsorship.
Nope, this one has just been super reliable through the years.
This one has been super reliable through the years and I'm a creature of habit 😂
What do you do with the drippings from the diverter pan?
You can save them for homemade tallow if you want 👊🏼💥
What are you doing with the brisket mop leftovers in the pan??
Mix it with bourbon.
What makes the bright pink/red smoke ring really pronounced? I noticed yours wasn't that pronounced? How come? Also, can you take all your trimmings (fat) and have it in a pan in the smoker too, and use the juice that renders out of it to mop it and pour over it when you wrap it? It would have smoke in it too then...
Usually, it's the time of the smoke that gets the ring really bright. Low and slows tend to have a much more pronounced ring. And yes, you could definitely do that with your trimmings and the juice that renders
@@KosmosQ Years ago, MANY years, some friends were give'n me hell about using a pellet smoker and told me there wouldn't be a smoke ring and they are just not good. Did some research and used Morton's Tender Quick "pink salt" to help the chemical reaction that causes the smoke ring. LOL I had about a 1/2-3/4" BRIGHT red smoke ring. Looked fake as hell, but tasted just fine.
Traeger Timberline XL didn’t have any brisket mop but mixed steak chop with beef broth and some of the brisket reserve blend, let you know how it turns out!
Omg just cut into it!!! It’s absolutely delicious. Took 15 half hours and rested it for 3. Family is beating their brains out with their tongues!
That's awesome!! Glad they loved it
You didn’t do the Justin West time and where’s your brisket shot lol
Got a film critic in the house 😂
@@KosmosQ 🤣🤣🤣🤣
Awesome!
👊🏼💥
Cooking on a Masterbuilt 1050 …
Why didn't you use the fat that dripped off and mix it with the brisket mop
Saved it for a future cook, but you definitely could use it in the same one 👊🏼💥
Can cow cover be used with your injection? Or is that too much salt?
You definitely could
Did that tag say $3.88 a lb Christ I’m here in Southeast Alaska paying 7-8 $ a pound, and it’s not choice. I’ve cook em correctly but still have a funk taste. Saw one at the new market in town it was an Angus beef brisket $250 🤬
Danggg!
trim your brisket when its cold, much easier too
Gonna give that a try 👊🏼💥
Try to put it in a walk in cooler or fridge overnight. A meat slicer comes in handy, use one like they have in a meat market to slice sandwich meat and cheese.
Green egg
Very nice!
You can't beat a good smoked brisket.
Which BBQ sauce do you like to use?
Can't go wrong with our Original Competition
I'm going to have to respectfully disagree with this being the easiest method. I stumbled across your hot and fast cook video from a couple years ago and it just doesn't get any easier than that and it comes out the same every time. 350 for a couple hours until you like the barks color , wrap til it gets 210 then rest. My family's favorite.
Great point! But that i think might share most 1st time brisket cooks.
@@KosmosQ thanks for taking the time to answer, that’s why you’re the best on UA-cam. Point taken, takes out the fear people have of trimming and everything. I used to do it the all day cook but once I found your hot and fast video it changed everything for me. Honestly have had issues with dryish flats but cooking at 350 gets rid of that. Brisket mop and consume helped too! Thanks again Kosmo, your channel really is a bright spot in our days.
Damn bro, you lost a ton of weight. You look great.
🔥🔥🔥
👊🏼💥
You know, you have a resemblance to Tim McGraw.
Dang, appreciate that 👊🏼💥
Off set stick burner only
I think I was the only person in history to start on a stick burner. LOL
@@KosmosQ trailblazer
Which BBQ sauce do you like with your brisket?
Just depends on the flavor profile you're looking for, but our original comp sauce is always a good choice
@@KosmosQ
I love it but I love the OPX1 better.
Soft, non-existent bark on a steamed brisket
Wow, came out hot, huh?
Super simple and Super easy but that bark is ruined in that braised liquid.
You do you 👊🏼💥
You hear that everybody? Fat side up!!!
👊🏼💥
You would be a blast to drink with.
👊🏼💥
Lost me at pellet.
Ok then
You do not get a good bark or smoke on a pellet. It's essentially an oven cooker. Wood and Charcoal are infinitely better. Plus pellets are for rabbits.
To each his own
End result wasn't great looking. To each his own I guess
👊🏼💥
Scolded vs scalped lmao
😂 😂 😂
The wood flavor is to weak on a pellet smoker
To each their own 👊🏼💥