Smoked Brisket Point in the Pit Boss Pellet Smoker
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- Опубліковано 15 жов 2024
- Today I’m cooking a brisket point on Pit boss Vertical Pellet Smoker! For this smoked Brisket point, I'm seasoning it with Kosmo's Q Texas Beef Rub and a little bit of extra coarse grind pepper.
I trimmed as much of the fat off of the brisket point so that our seasoning and rub could make contact with the meat and help us build up that really nice bark.
Even though this was just the Brisket Point, you can still expect a longer cook time. this brisket flat was 6.5 pounds before I trimmed the fat and it took about 8 hours to get it probe tender. I’m using my Pit Boss Vertical Pellet smoker set at 250⁰ and I'm also using the Pit Boss Fruit wood blend pellets which has cherry wood in there and helps with the smoke ring.
You can turn this into brisket burnt ends but we decided to just slice up the brisket and serve it alongside some baked potatoes and a salad.
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#WeekendWarriorBBQ #SmokedBrisket #PelletSmoker
Check Out My Texas Style Brisket Video Here: ua-cam.com/video/8fOqylxd8_k/v-deo.html
You mentioned a discount code for the brisket site but I am not finding it. Still available? Thanks.
this dude reminds me of Ron from parks and recreation xD
😂😂😂
This is arguably the best compliment any male can get!
Julian from trailer park boys
@@brianhickey666 😅
Nah mate, that's Mark Brandon "Chopper" Read
OMG I AM VERY THANKFUL I FOUND THIS VIDEO, MY FRIEND ON FACEBOOK ASKED ME IF I HAD DONE MAKING SMOKED BRISKET AND I TOLD HER NOT YET, I HAVE A PITT BOSS GRILL PELLET MY HUSBAND BOUGHT ME ONE, AND I AM THE ONE USING IT, AND SINCE I GOT IT I NEVER TRY THE BRISKET. I WILL NOW AND THANKS FOR YOUR VIDEO.
Have the same smoker. New at all this but followed your instructions 100% and my brisket was amazing. Thank you for teaching this noob.
Getting a Pit Boss for my birthday Sunday and I’m so excited 😬 I found a brisket TWO months ago in preparation for this moment 😂 On top of it all I also have a pork butt and while chicken to go with meal prep for the week. Crazy I know but with this video my focus is ALL brisket.
How did it go?! Im really thinking about getting one next week
Ruby Lyas you will love your Pitt boss... I got one for my anniversary from my wife and I have done many cooks on it already... also here is a tip.. get your some baking sheets with some resting or cooling racks that fit them and cook your food on those on the grill so you don’t have to clean your grill so often... the pans will not effect your cooking at all...also if you wanna put a little char on your meat. just open the sear plate and get you some good grill marks on your food... some people wrap the drip plate with foil... but trust me wrapping with foil is a pain and it’s a lot easier to clean the pans and racks instead of the grill...also I like using the drippings for gravy ....also I do chicken every week on the grill for my wife’s salads she takes to work... done ribs and 2 inch thick steaks on it... also a lot of pork... it cooks perfect every single time.... promise you will not be disappointed....
Thanks for the good video. I am preparing a brisket today pretty much following your approach with some slight tweaks for materials on hand. Appreciate the video.
Follow up on my earlier post--mine turned out I think a little darker on the inside compared to your video but man does it taste good. Good bark, great taste. I did the mopping method as well and let it rest about 1.5 hours. Thanks again.
Omg that's tender beautiful, you're awesome man thank you for this vid I really needed it I just put my pellet pro series together yesterday and haven't used it yet but was looking for a great brisket video and I've found it...thank you plus I subbed to your channel, great job
Nice looking hunk of brisket. Keep em coming brother, the Country needs something to watch!
I smoked a 15 lbs after 7 hrs at 205 wrapped it for another 6 hours 240 full packer brisket? Let it rest for two hours the season ing was good it looked good .how ever when I sliced it the end started to fall apart
I appreciate the time/temp stamps. Gives us a good idea about where we should be at a certain time👍👍
well I'm following your recipe for this brisket I followed your recipe for the ribs and they came out excellent so I'm hoping for the same results with this brisket
Great job bud, I am just about to put mine on now!!!!!!!!!!!!!!!!!!!
Turned out perfect. Thank you!
Picking up a brisket tomorrow to smoke on Sunday, long weekend here in Victoria Australia
Dude. You NAILED that.
I'm ready to try this Mike..next weekend...looks phenomenal..luv the dog
Looks great Mike! The point is my favorite too. How was the clean up after that mop sauce? Cheers
Thanks, CJ! The clean-up was about the same as usual... It all just went down into the water pan.
I just got gifted a pit boss for my birthday a couple months ago been following your recipes for everything and I appreciate every video I love how you don’t edit out mistakes either I’ve found from that chicken wing video no foil is the way to go and made awesome chicken wings. I can’t wait to go get a point at my grocer in Texas and do this brisket on my pellet smoker :3 gonna get that mop too if I can find it lol
That is awesome! Glad you are enjoying the videos and thank you very much for letting me know.
Great video followed it and smoked some great brisket.
Very good result & an excellent instructional video!! Looked delicious.
You did a awesome job great cook brisket looks good
Just a tip, don't use oil based binders for meat being smoked as it will clog the pores of the meat and allow much less smoke penetration. When grilling meat you can use oil binders to protect from the heat.
Is Worcestershire sauce oil-based
I think it was last year you did a video of smoking a brisket on your vertical. You used a binder that was for beef. A small bottle, thinking was red and white color. But it was a brown liquid and you used it as a binder. I would like to know the name of that, so I can buy it. I bought once several months ago and ran out. My wife tossed the empty bottle away before I could get another.
I don’t recall using anything store bought other than the Kosmos Brisket Mop.
Dude when that knife cut that brisket I almost fell out of my chair. Great job!
Food porn for sure!
This video definitely makes me want to watch what else you're going to come up with.
Excellent results on the brisket
That looked delicious Mike ... Awesome color and packed with flavor kosmos. Brisket mop amd Texas beef is really good . great job
Killer video! If you’ve never tried Kosmo’s Cow Cover, use that with a coat of Texas Beef and it’ll be unreal.
Thanks, Josh! I keep forgetting about the Cow Cover. I need to order that one.
That is a beautiful smoke ring, and the bark looks extraordinarily tasty! Great cook, at first I was watching thinking your not gonna get a good ring, at 250. I was wrong, I will have to try some more smoking today. I am just getting into my pit boss smoker, have a stick burner, kamado joe, and a gas grill. I have been doing a lot more on the pit boss as I learn how to get good cooks out of it.
Thank you! I think the cherry wood in the pellets really helped out that smoke ring.
Thank you, been waiting for a brisket done on pellet grill, great video as usual. I just got a few Kosmos Q rubs myself and I must say they are great. Going to be ordering the brisket mop sauce next
Thanks, David!
That brisket looked amazing nice bark great smoke ring keep smoking brother Mike
Thanks, Thyron!
Great video, did a 6lb chuck roast came out great so tender and a great smoke ring thx mike
so it took another 4 hours after the 4 hour mark to get it through the stall and to tenderness? also im cooking one right now as im writing you following your instructions. ty Mike great job i just subscribed also
Thanks, Brian. Yes it took 8 hours total for it to become tender. The longer you can let it rest afterwards, the better it will be.
@@WeekendWarriorBBQ ty bro
Awesome video! Thanks for all the pointers. I made my first brisket in the pit boss series 7 and it turned out beautifully. Wouldn’t have been able to to do it without you! Thank you.
just looks great my friend keep tubing
Great video liked the temp call outs.
Why do you remove the fat from both sides of this? but when its a whole brisket leave a fat cap on one side? is it because the point has enough fat inside to stop it from drying out?
Looks phenomenal!!!
Just ordered my brisket point. Thanks for the discount! Can’t wait to smoke it on my traeger.
NICE! You are going to love it. Glad you got the discount before it expires.
That point was on point Mike! What a beautiful color @ 8:17 ! Super juicy and with a great smoke ring! On point for sure brother!
Thanks, Rus! That was the best brisket I've smoked yet!
oh yeah, that's what's for supper today!
Perfectly done, I swear I could smell it
Hey friends. Does the hard fat taste bad or something? I really enjoy fatty brisket and when I smoke my first brisket soon I will be hesitant to trim it that much.
Smoke ring looks good
Awesome brisket cook mike. Someday I hope I can pull that off! Thanks for sharing, stay safe my friend.
Great video. I've used your approach for three briskets including two I cooked today. They turn out great! Awesome!
Mike, just picked up a bone in RibEye to give it a try. Ralston Land & Cattle Farm
16oz. Awesome, can't wait to try it. 25 off 👍. Thanks
Where do you buy your Kosmos Rubs and sauces?? I looked on their website and they aren’t showing the Brisket Mop says
Looks good how long to you let it rest and did you leave it in the wrapping? Thanks for the awesome video
Awesome Brisket! I smoked one today for tacos. Turned out amazing.
Thanks, Arnie! I saw this last night and made some brisket tacos with the leftovers! YUM!
You have many issues with Pitboss? I was looking to buy one but the reviews are not great. Thanks
I really haven't had any issues but I have heard the horror stories. Proceed with caution.
Great job looks amazing..Just Subscribed
My husband usually does the smoking for us but I had a brisket that needed cooked during the week and I’m a stay at home mom, so I smoked my first brisket following this video and it turned out phenomenal!
Figures Aaron Franklins masterclass ad came up : ] some great looking slices there Mike !
lol... Bubba, thank you for always tuning in! I appreciate you and hope you and your folks are doing well through all of this.
So far so good !
11:21 we got a squirter!!!!! LOl. Looks great!!!
Nice work! If you had the entire point and flat would you trim it as much as you did? Or leave more fat on the flat?
I would leave almost all of the fat on the flat.
Looks very good, hungry now😀
Would you recommend the same amount of cooking time for a brisket about half the size?
Not seeing smoke every time you open door... why?
These smokers dont pump out heavy smoke constantly. You get a nice clean burn and then about every 10 to 15 minutes it will pump out heavier smoke. It does this by momentarily lowering the temp which causes the wood pellets to smolder instead of being lit on fire.
Awesome video. My mother in law cut up a brisket, and I didn't know what I wanted to do with the part. Then you posted this video. So thank you
Looks awesome! I’m following this step by step for a brisket point tomorrow. Hoping it comes out just as good.
What temp did you pull it and what is that knife name with the round tip?
Thank you for doing this video. I can't decide on what type of smoker to get. How's that smoke flavor?
Pellet smokers produce a very pleasant but mild smoke flavor. If you like a stronger smoke I recommend a charcoal smoker or an offset stick burner. If you are interested in offset stick smokers, I have a playlist on those too : ua-cam.com/play/PLG3LBAwfCBbwIBR1K_i6wvRuNCZtLX8sL.html
@@WeekendWarriorBBQ I think the trade off is fair, especially with a clean smoke. I'd like to do pizzas in a vertical Smoker. what size pizza are you limited to with the 3 series (i think that's what you have). Have you ever wished there was more room in your vertical and is there anything you find trouble cooking with the space your given? Sorry for picking your brain, it's just that i've been researching for 4 months and your food by far looks the best, and relates to what I would use mine for (Wings especially, pizza, brisket, pork butt...etc). You also explain things very well because you get to the meat and potatoes (no pun intended). I've been looking at all of the PitBoss verticals because i've seen a lot of people mention they make better smokers than the horizontal "pellet grills." Sorry for the novel, Thanks in advance!
I actually ended up buying the larger Pit Boss Series 5 last summer because the Series 3 was too small for my needs. I don’t like to run the smoker above 350 so I don’t do pizzas in there at all. I would go with the series 5 so you can fit a whole brisket in there.
@@WeekendWarriorBBQ I'm looking at the Lowe's special PitBoss Pro Series II 4 series. The rack size is 20.2" X 13" with a total cooking area of 1,077 inches. Think that would suffice as well for brisket?
I love kosmos runs. I have the whole line! Keep the videos coming brother!
When letting your brisket rest do you leave it wrapped ?? Or leave it out on a cutting board at room temperature??
Leave it wrapped until it cools down to about 155 degrees for the best results
@@Blackhawk556. Aluminum foil is ok to use. The butcher paper allows some of the moisture to escape and will give you a crusty bark on the brisket. The foil will create a lot more steam and the bark will be soft. Its no big deal and it will still taste great.
I often see people say you should smoke a whole packer brisket, rather than just the flat/point separately. It seems like to be I would rather cook 2 points than a whole packet (point+flat) because the point is way better. Is anything lost by separating the parts and then smoking them? Your point looks amazing!
I hear you, Samuel! I say if you are cooking for yourself, friends & family...anything goes. I prefer the point as well but a lot of people do like to have both. It can be difficult to find just the point though. Grab yourself two points from Crowd Cow and use that $25 off link.
Well, I take that back... the points are sold out :(
@@WeekendWarriorBBQ They came back in stock and I bought some. Thanks for the discount code, it make buying it a lot more affordable.
Very cool! Glad to hear you got to use the discount. You will like those brisket points
This looks great! How are you liking your Pit Boss smoker? Looking to replace my old one, but keep seeing mixed reviews on it.
Thanks. I liked my Pit Boss enough to buy a larger model but if I want a deeper smoke flavor I use my drum smoker.
You installed some 4wd tyres on your smoker? Cool idea 💡 👌
Excellent Mike!
Thank you, Hobie!
First off Im pretty new to bbq but if fat holds the flavor why cut most of it off?
Hi, Benjamin. The fat will render during the cook and will keep the meat moist. The brisket point has a ton of fat inside of the meat so it is safe to cut most of it off. This is different than the flat part of the brisket which is very lean. With the flat you want to keep more fat on the outside to compensate.
This Brisket looks amazing! I really need this smoker in my life! Thanks for sharing!
Mike - you look, sound, and have the same first name as someone I worked with years ago. Would you happen to be him? Great channel and tips. Been learning a lot and what I can expect from my new PitBoss Platinum Lockhart. Only used the grill functionality at this point but ribs and jerky are on deck for this weekend.
It could be my evil twin. I’m from the Cleveland area. Thanks for tuning in Matt!
@@WeekendWarriorBBQ It could be. You have a doppelganger in PA. Keep up the great videos and information.
Question: I'm close to smoking my first brisket. For the cooking part of it, does it matter much if I wrapped it in aluminium foil rather than butcher paper ?
Thank you.
The only difference will be the bark. The foil will trap more steam in there and soften the bark. Its not a bad thing in my opinion. Here is another way to do it: ua-cam.com/video/uTQIB8btxJA/v-deo.html Tell chef Tom I said hello
doing a brisket this way today. i have a question. where did you get the wheels on your smoker and how did you put them on.
Thank you
oh and the discount was to be shared right?
You might consider sharing your own discount code after your first order. This allows you to get some referral credits on your next order
On beef brisket point do you cooking to 165 then let it rest and It games temperature to 200 or do you put it back on with the parchment paper and smoke it for a little bit longer and then let it rest for an hour
Hi Chris! The best advice I can give is to smoke your brisket until it has the color and bark that you are happy with. For my personal taste I find that the bark and color I like happens around the 165 temperature most of the time. Sometimes I let it go to to 170 or 175. Once I wrap it, I put it back in the smoker and let it cook until it is probe tender. Once I put it back in the smoker wrapped, I only care about tenderness. I will let it cook until it is probe tender... this could be 200 degrees, it could be 210 degrees. That is the secret. Check out this video which I think will help you a lot: ua-cam.com/video/hg62RUHKlkA/v-deo.html
Great video! That point look so good and tender I could almost taste it. I purchased a brisket the other day and I can't wait to get it on the Pit Boss as soon as the weather allows. Thank you for sharing.
Where’d you get those wheels for the smoker!?
I bought them on Amazon but you may want to check out my Facebook group. There is a guy who found some much less expensive casters from Home Depot that line up with the hole pattern in the pit boss legs.
Great ❤ Brisket !
Thanks for video. I just hit my Brisket point from croud cow. I should have talked to you before I did so we could take advantage of the referral program. It came in frozen and they say cook it frozen. I'm not smoking it frozen. Did yours come in frozen? If so how did you defrost?
Thanks
Hi, Michael. I let mine defrost in the refrigerator for about 2 days
@@WeekendWarriorBBQ I put6it in cold warm water for about an hour now it's back in fridge. Thanks again!!
Did you keep the smoker temp at 250° after you wrapped it? Just wondering if we could raise the temp to like 275 or 300 to finish it without ruining it.
I kept it at 250 but you can bump it up to 275 or 300. It will be fine
Thanks! Can't wait to just load up my 1150 Pro.
I love the caster wheel upgrade at 8:47! I think I am going to do that to mine. Where did you get those from, and how’s you do it? Awesome videos by the way! 👍
Hi, Aaron. Those are pneumatic caster I bought from Amazon. It was difficult to put them on because I had to created an adapter plate to secure them to the legs. Home Depot actually sells some 2” casters that are much smoother and they are a direct replacement. Someone in my Facebook group posted some pictures on that.
What knives are you using? I’m looking to get a good set and yours cut very well
Hi, Nikolai. I like the Dalstrong brand of knives. I use their Dalstrong Shogun Slicing knife in a lot of my videos.
Is the large brisket slicing knife you use at the end this same brand?
@@be4063 so funny you should reply under my comment as I just pulled out my first brisket from the pit boss! I do believe it’s the same brand as I saw it on the Dalstrong website, he can confirm. I ended up getting their parring knife and the 10” scimitar looking one and they are both sharp enough to cut air haha! Seriously I’ve never handled a knife as sharp as them and you won’t be disappointed. the fit and finish is incredible too
Is there a water pan in ?
I use Crowd Cow a few times a year. Which farm was this from? I always use huttarian . Looks great by the way! Thanks for the video 🙏
Hi, Christian! That was the pasture-raised, grain-finished Cross beef from Glenmary
Hey Mike, I got a whole brisket yesterday from the butcher and I wasn't very specific with my instructions so he cut the brisket in half. So the flat and point are still connected on both of the halves. Ive tried to look into this on the internet but haven't really gotten a clear cut answer, can I just separate the flat and point on one of the halves and smoke them? Just thought id give it a try here and see if you had any ideas on this
Kyle Hill yeah you can separate them. It might be kind of a fun experiment to smoke them just how they are though.
@@WeekendWarriorBBQ Was wanting to smoke them how they are but just worried that the point would need more time in the smoker than the flat will need so that could create issues lol. Thanks bro!
Looks excellent, Good Job.
The off road wheels are Bad Ass! 👍🤘 Also gets that low pit a little higher! 👍
Kinda like Sly of the family stone.........Wanna Take Ya' Higher! \m/
Holy smokes man, one of the best 👌 looking briskets I have seen, looks freaking good as well. I have to try this. Can you use foil if you don't have the paper?
Thank you. Yeah you can use foil. The bark might not come out as good but it will still be super tender and flavorful.
@@WeekendWarriorBBQ looks awesome, im starting to do briskets so I'm new to this but I like it, the work, and time I want to master this. Grilling is fun man get out there guys and smoke stuff. Thank you!
@@adrianr8486 Could I use parchment paper? 2 butcher shops in my town and nobody has butcher paper without wax on it.
What temp was the smoker at? I watched twice and I didn’t see a temp. Thanks
Hi and thank you for watching. 250 degrees F
Thanks for sharing video,,,,,and I love your schnauzer!!!
What gloves do you use when you cook?
Do you unwrap it before or after you rest it?
After.
Love this. So was the temp set at 225 the entire way through the cook?
I’m pretty sure he said 250 at the beginning.
YES, thank you for another awesome video!!! Will be ordering a brisket from crowdcow very soon!
It's a great looking brisket Mike. Could you possibly link the knife you're using the slice it?
Thank you Jacob. I must have forgotten to add it to my links below. Here you go;
Slicing Knife used in this video: amzn.to/2VvDAuM
My question is, what camera are you using. Clear as hell bro.
Which heat resistance BBQ gloves do you use? I've seen several on Amazon but most have non-favorable reviews.
I usually buy the venom steel brand which are double lined. If I am dealing with something extremely hot I will use a good pair of tongs or wear a thin cotton work glove underneath the nitrile gloves.
@@WeekendWarriorBBQ Thanks for the quick reply. I see that you have a link for the Venom Gloves but I was referring to the heavier glove you use, It's an almost elbow high rubber glove.
I wouldn’t waste your money on those elbow high rubber gloves. They are a pain to take off once they are greasy. A simple pair of tongs is all you need
@@WeekendWarriorBBQ Awesome, thanks for the information. I was trying to decide between the Weber Smokey Mountain and the Pit Boss Vertical Pellet smoker and based on your videos, I decided to go with the Pit Boss. Lowes has the Series 4 Smoker for $399 which seems like a great deal. I will be following several of your recipes until I feel confident enough to make up my own. Thanks Again
Thank you for the time stamps.
You’re welcome! 😁
Mmmm cheers