Watching carefully. First brisket ever on Pit Boss 1000 series. About to start tonight for a BBQ picnic tomorrow. 15 lb brisket, trimmed by butcher. They told me to leave the remaining fat. Planning to bring up to temp for an hour or so on the counter, then fat side down on the upper grill grate above drip pan. They also told me to allow about 1 hour per pound. Planning to start at 9:00 or 10 pm, at 225 - 250F, will spritz every 45 or so when there's some bark forming, I have vinegar/water combo. WIll wrap at 160-165F. Hoping before 1:30am. We'll see. Then sleep and tend again in the morning (including adding pellets). Thinking it will be done around 2pm. Rest for 2 hours or so. My reading says longer rest is better, even 3 or 4 hours. I have an empty cooler for the resting phase. Planning to serve at 4:30pm. FIngers crossed. Only worried about cooling below 140.
She’s a brisket boss!!! MMMMMMmmmmmmm, looks delicious. Your recipe and cooking technique will be what I use on my first brisket in the Pit Boss smoker. :) :)
Thanks for sharing, brisket boss! I've been smoking brisket for many years. I have the new Pitboss Titan now. First, I always smoke my brisket fat cap up. The fat renders back into the meat this way and keeps the brisket very juicy. I smoke at 225° until the stall. Which is around the 9 to 10 hour mark..@ internal temp of 160. I bump the temp to 250° until internal reaches 270° to 275°. I then wrap in butcher paper. But, all those trimmings from the brisket? I put in a pan and and put it in the smoker. The fat renders down and you now have smoked tallow. So when I wrap in butchers paper, I poor the smoked tallow from my brisket trimmings on top of my brisket then wrap. Put it back into the smoker. About 13 to 14 hours in, my internal temp is 203° to 205°. And probes like butter. Then I rest my brisket in a warmer oven @ 150° for about 6 hours. The brisket is soooo tender and juicy. Very very tender and juicy. Total time 18 to 20 hours. I usually start my cook at 11pm. Let it smoke all night long.
Anyone who wants really good beginner brisket recpie on a pellet grill and amazing bark. should check Matt Pittman @meatchurch weekday Brisket. I did my brisket on pitboss it was a 10/10 with amazing bark and juicy. I also used pitboss lone star rub. The rub was great.
You never showed us the brisket after rest. We wanted to see the smoke ring and the internal
Watching carefully. First brisket ever on Pit Boss 1000 series. About to start tonight for a BBQ picnic tomorrow. 15 lb brisket, trimmed by butcher. They told me to leave the remaining fat. Planning to bring up to temp for an hour or so on the counter, then fat side down on the upper grill grate above drip pan. They also told me to allow about 1 hour per pound. Planning to start at 9:00 or 10 pm, at 225 - 250F, will spritz every 45 or so when there's some bark forming, I have vinegar/water combo. WIll wrap at 160-165F. Hoping before 1:30am. We'll see. Then sleep and tend again in the morning (including adding pellets). Thinking it will be done around 2pm. Rest for 2 hours or so. My reading says longer rest is better, even 3 or 4 hours. I have an empty cooler for the resting phase. Planning to serve at 4:30pm. FIngers crossed. Only worried about cooling below 140.
Is there such a thing as "Brisket blue 🏀🏀? What a tease. 😂
we don't get to see the final product?
Bought a 18 lb. brisket yesterday and will be smoking Friday -Saturday. She's a brisket boss.
She’s a brisket boss! Thanks for the informative video. Just picked up a Pro…from Lowe’s. GJ brisket boss!
She’s a brisket boss!!!
MMMMMMmmmmmmm, looks delicious.
Your recipe and cooking technique will be what I use on my first brisket in the Pit Boss smoker. :) :)
She's a brisket boss.. awesome video keep them coming
Great tutorial!! She is definitely a brisket boss......now work your way up to a brisket Queen and show that finished product 😉
Sorry I felt like the video was getting too long 😞
She's a brisket boss"
GREAT VIDEO MAZIE
Thanks for sharing, brisket boss! I've been smoking brisket for many years. I have the new Pitboss Titan now. First, I always smoke my brisket fat cap up. The fat renders back into the meat this way and keeps the brisket very juicy. I smoke at 225° until the stall. Which is around the 9 to 10 hour mark..@ internal temp of 160. I bump the temp to 250° until internal reaches 270° to 275°. I then wrap in butcher paper. But, all those trimmings from the brisket? I put in a pan and and put it in the smoker. The fat renders down and you now have smoked tallow. So when I wrap in butchers paper, I poor the smoked tallow from my brisket trimmings on top of my brisket then wrap. Put it back into the smoker. About 13 to 14 hours in, my internal temp is 203° to 205°. And probes like butter. Then I rest my brisket in a warmer oven @ 150° for about 6 hours. The brisket is soooo tender and juicy. Very very tender and juicy. Total time 18 to 20 hours. I usually start my cook at 11pm. Let it smoke all night long.
SMOKIN Brisket Boss!!
Good job brisket boss
Not showing the final product is insane 😂😂😂
Brisket blue 🏀🏀
She's a brisket boss!
Oh wow thank you 😏
Pit BBQ Queen I love it
You have to show us the meat
She's a brisket BOSS!
Oh yeah,she's a brisket boss😅. Lookin' good and I bet smellin' good in the neighborhood. They sure are a time consuming cook, but worth it. Nice job
I watched this for 15 min to see you freak out how good it was and no final shot of the meat, bogus!
She’s a brisket boss
Thanks so much 😏
@@bbqbymazie btw I love when you do the “Let’s go” field goal arms 😂
So did you cook this fat down or flat down
shes a brisket boss
Sheesh…. Thanks 😏
Competition doesn’t hold a good bark like post oak and hickory does.
Learn how to wrap your brisket
Biggest letdown. Watch it all, to not see the final product and slice…. Not post worthy.
The bark does not look good.
😧
@@bbqbymazie maybe it’s just the lighting? When you wrapped the seasoning didn’t look very set
@@taylor.lovett I had just spritzed it before I wrapped it just to add a little more moisture 😃
Your bark ain’t all there because of all the moisture you keep adding to it. I made that same mistake a few times.
Anyone who wants really good beginner brisket recpie on a pellet grill and amazing bark. should check Matt Pittman @meatchurch weekday Brisket. I did my brisket on pitboss it was a 10/10 with amazing bark and juicy. I also used pitboss lone star rub. The rub was great.