Smoked Brisket On A Pellet Grill | Foil Boat
Вставка
- Опубліковано 19 вер 2022
- While I have smoked brisket or three on a pellet grill, the one thing that I have not tried yet is the foil boat method on my YS 640s pellet grill.
I was overdue.
▶️ Free Download - 11 Secrets to More Smoke on a Pellet Grill: www.pelletgrillsecrets.com
📢 The following partners and supporters support my channel and offer you a discount. I only work with partners I 100% believe in, and I pride myself on being able to work with some of the best partners in the BBQ community.
Please support them and the channel by taking advantage of my links and discount codes listed below:
🙏PARTNERS🙏
▶️ Yoder Smokers: bbq.rumandcook.com/YoderSmokers
▶️ Komodo Kamado: bbq.rumandcook.com/KomodoKamado
▶️ All Things Barbecue: bbq.rumandcook.com/atbbq - Save 11% on sauces and rubs: RUMANDCOOK11 - Save 11% on sauces and rubs with code: RUMANDCOOK11
▶️ ChefsTemp: bbq.rumandcook.com/ChefsTemp - Save 25% with code: RUMANDCOOK
▶️ MannKitchen: bbq.rumandcook.com/PepperCannon - Save 10% with code: RUMANDCOOK
▶️ Meat n Bone: bbq.rumandcook.com/meat-n-bone - Save 10% off first order: RUMANDCOOK
⭐SUPPORTERS⭐
➡️ Bear Mountain BBQ: bbq.rumandcook.com/BearMounta...
💲 ADDITIONAL PRODUCTS AND DISCOUNT LINKS 💲
🔸 ACF-50: bbq.rumandcook.com/ACF-50
🔸 Citrus Grill Cleaner: bbq.rumandcook.com/Citrusafe
🔸 Grillblazer: bbq.rumandcook.com/GrillGun - Save 10% with code: RUMANDCOOK
🔸 Fifth And Cherry: bbq.rumandcook.com/FifthandCh... -Save 15% with code: RUMANDCOOK
🔸 LIZZQ Pellet Smoker Tube: bbq.rumandcook.com/SmokePelle...
🔸 MEAT! Processing Products: bit.ly/MEATYourMaker
🔸 Nitrile Gloves: bbq.rumandcook.com/BestNitril... - 40% discount is shown at checkout.
🔸 Sheila Shine (Stainless Steel Cleaner): bbq.rumandcook.com/SheilaShine
🔸 Sprayer: bbq.rumandcook.com/Sprayer
🔸 ThermoWorks: bit.ly/ThermoWorksOne
🔸 Zep 505 (Amazing Degreaser): bbq.rumandcook.com/Zep505
🛒 AMAZON STORE 🛒
🔸 amazon.com/shop/rumandcook
* Some of these links are affiliate links. Affiliate links allow me to earn a small percentage of sales (you pay the same price), which helps support the channel.
-------------------------------------------
💡 FIND MY VIDEOS HELPFUL? 💡
-------------------------------------------
✔️Subscribe to my channel: bit.ly/RumandCook
✔️Send a Super Thanks 🤑
✔️Join my Patreon: / rumandcook
✔️Watch More Videos:
• Yoder Smokers YS640s V...
• Yoder Pellet Grill 101...
• Yoder Smokers Wood-Fir...
• Alfa 4 Pizze Wood-Fire...
• Komodo Kamado Big Bad ...
• Kamado Joe Big Joe Ser...
• Kamado Joe 101 Basics
✔️Follow Me:
➟ / 1rumandcook
➟🌐: www.rumandcook.com
🡆Contact:
➟📧: 1rumandcook@gmail.com
🔥 MY GRILLS 🔥
Alfa Pizza Oven: bbq.rumandcook.com/Alfa4Pizze
Yoder YS640s: bbq.rumandcook.com/YS640s
Komodo Kamado Big Bad 32: bbq.rumandcook.com/KomodoKamado
Lynx Professional: www.lynxgrills.com/profession...
Workhorse Pits 1975: www.workhorsepits.com/product...
#brisket #yodersmokers #pelletgrill - Навчання та стиль
❓ What Video Do You Want To See Next ❓ - *Comment Below!*
Anything on the komodo. Love that thing!
Keep up the good work man your videos are awesome! I watch them all the way from New Zealand!
Thanks! Appreciate that. 🍻
Great video ! Do you leave outside your Yoder all the time ? I've been thinking about doing this . I normally take mine out to the back yard when I use it. But I'm worried about rain in FL sometimes it's unpredictable
Thanks! Yeah I leave it covered all year round. I also put ACF-50 on it about 3 times per year. 🍻
Congrats, that looks a thing of beauty
Thanks James!
“I’m shocked” 🤣 End result look too notch man!!!
Haha thanks! 🍻
Looks good bro! I was watching a video from jirby of goldees. They make a lot of good vids and one of the vids I saw that they rested it in a cooler with tallow and it stayed in that 150 range the whole rest. Might be worth a shot!
Thank you sir! Lots of great options out there for sure. 🍻
Did you cook the brisket fat side up or down?
Excellent Cook & Video!
Thanks! Fat side up. Thanks for watching. 🍻
Enjoyed the video but feeling like I have a good ways to go before I’ll be brave enough to try a brisket. You mentioned you didn’t spray it much but it came out full of juice. I learned a bunch from this video.
I have a video called Best brisket in a pellet smoker period. That is the easiest way to cook a beginner brisket. Check that out and grab yourself a choice brisket from Costco. Won’t have too much money into it and give it a go. I think you’ll impress yourself.
Thanks for watching. 🍻
@@RumandCook Thanks for the suggestion. I’ll go for it not too far in the coming weeks.
Nice!
That turned out pretty good. Quite often I see concern over dropping the meat temperature under 145°F when holding briskets. The 145°F guideline is to hold beef at 145 F for a minimum of 4 minutes. However you may go as low as 130°F for a minimum of 112 minutes,
135°F for 36 minutes,
140°F for 12 minutes,
145°F for 4 minutes
I’m not following you? With steak you cook it to temp, let it rest and eat it. I was around 140 for 13 hours, but read don’t go below 140 for storage?
@@RumandCook The safety code is not based on temperature alone but rather it is based on time and temperature. FDA considers 140 F to be safe for roasts, for as long as you hold the meat at 140 F for at least 12 minutes. You could have held your brisket in the oven at 135 F for hours, since the criterea is a minimum of 36 minutes at that temperature. This situation is different when cooking on high heat, such as grilling for example. For example, it would not be easy to maintain the steak internal temperature on a grill at 135 F for the minimum requited time of 36 minutes. But you could hold it in a warmer or sous vide at 135 F for as long as you wish, as long as it surpasses 36 minutes.
All the time/temp info is true, and is applicable when cooking the roast to that temp and holding it at temp for the required amount of time. In addition to that, when you consider that the brisket is essentially pasteurized when it starts it's rest, a dip slightly below 140 is pretty harmless.
Thanks for the info guys! I have not seen this anywhere else. I held one overnight and it hit 130 by the morning. I was worried someone would get sick. All was well and now I know I didn’t need to worry.
Glad I’m not the only one who butchers the trim and ends up with a decent final product! 😂
Magic happens when you least expect haha 🍻
Nice one🔥👍
Thanks! 🍻
Maybe a strange question - with all your grills - how do you secure them without worrying/making sure someone does not steal/walk off with one grill?
I have cameras, but they are so heavy, they are difficult to steal. Even the Yoder weighs 350 pounds so getting that off my patio and not making a bunch of noise would be tough. 🍻
Looking forward to your sausage video!
How does the Yoder compare to the WH1975?
Not a fair comparison really.
Yoder is easier to operate and turn out great food.
Offset is far more work and harder to turn out great food, but better smoke when you do it.
Yoder can do a lot more where offset does a handful of things extremely well, but lacks in the traditional grilling area.
Hope this helps. 🍻
Curious, why not rest for 1hr outside and let the Yoder hold at 150 and have it rest in there after? Fuel waste or does the temp fluctuate too much?
No sense wasting pellets when my oven works well. I’ve never monitored temps on the Yoder that low, but expect it would work fine.
Normally I use my primary oven which is a nice unit. Used secondary because I had another brisket in it for it another video 😊. Thanks for watching. 🍻
@@RumandCook I’m gonna have to try to rest it in the yoder. My oven doesn’t go below 175. Might run it at 150 for a couple hours and see what temps actually average
Someone also emailed me about this and I had a couple more thoughts.
Little concerned about the constant smoke for an overnight rest. Not sure if it would be over powering.
Also the constant air movement might dry it out.
Be worth trying though!
Been waiting for this one! Did you cook fat side up or down?
Fat up. I always do them that way because on the top shelf the hot air will help render out the fat. Thanks for watching. 🍻
@@RumandCook I thought so but couldn't tell for sure. Got my Y640S this spring and have been cranking out some good stuff. Havetried a brisket yet. Thanks for thr great videos and the replies!
Congrats! No problem, happy to help!
One more question: did you cover the brisket when you put it in the warming oven overnight, or just leave the foil boat open top?
I left it uncovered. I’ve done several that way without issue. I dump the tallow on top after the rest.
What do you do with everything you trimmed off?
Can keep it for burgers or sausages. 🍻
@@RumandCook great! Thanks
No prob
Bro, your so-called mistake turned out to be a 'good' cook. I love your honesty and 'everyman' approach to presenting BBQ techniques. Here is a tip; wrap the brisket in butcher paper AND put it in a foil boat. Speeds up the cook; preserves the bark and ensures the meat stays tender.
Keep doing what your doing, you're building a fan base with backyard BBQers like me.
Thanks much, I appreciate that. 🍻
Did he say what flavor pellets he used?
I used Oak. 🍻
@@RumandCook thanks. Going to see if I can find oak locally. Got a porter road brisket delivered today but it was not fully frozen so just going to use it this weekend.
Good luck!
@@RumandCook since you are the BM guy I would think the blend would be ok for a brisket has oak and hickory and cherry. Any thoughts? Can't find oak :(
Blend will work just fine. Good luck!
Dang for such an expensive cut of meat, and a name brand cut it sure has a lot of fat.
I could have not trimmed as aggressive, but since it will end up in burgers I was ok with it 😁. Thanks for watching. 🍻
So basically, on this piece of meat, you trimmed off approximately 10 pounds that you paid a premium price for and threw away or ground up into something else?
I don’t know where you get 10 pounds lol. It’s brisket and needs to be trimmed. That’s just the way it is. Lots of use for the trimmings. 🍻
you would have been perfectly fine at 139 -140's.
Not gonna lie- I come here for the wrecks.
😂 🍻
Thanks for doing fat side up!! Any other way should be a crime at this point
Yep, works great fat side up! 🍻
Unless you have a vertical pellet smoker where the heat comes from the bottom. Then I find it best to cook it fat side down to protect the meat. Thoughts?
@@leighhill9185 That's been proven so wrong by the best (Matt P., Smoke Trials). You get the best bark with the fat up, which is the only way you should cook it. A prime rib is never cooked ribs up and you don't shoot a basketball with your feet. Fat side down is for losers looking for an easy way to cook a stubborn piece of meat.
@@BrosGrimPunk thanks for the reply. I was genuinely curious as everyone with verticals say to cook it fat side down. I'll try fat side up next time :) Cheers
I prefer the airflow across the top to help build a better bark. You can always put a water pan under it and protect it that way. Overall the think it has a better presentation as well. 🍻
You started with 12.9 lbs. How much trim? That brisket seemed to have a lot of fat and very thin flat. SRF should be ashamed to sell that.
It didn’t have a ton more than any other brisket. Just a couple spots where it was thick. One the point end was a little messed up so I have it a decent trim.
I also trimmed a little be more aggressively than normal because I’m going to use it to make burgers. They will be great.
Thanks for watching! 🍻
A guy that spends $2,100 on a grill can afford $189.00 for a brisket. But I don't make that kind of money - These brisket's are unreal on the prices.... 15 lbs of meat is equal to a truck payment.
Can do the same thing with a Costco choice brisket. Have my best ever brisket video coming out soon in a 19 pound Choice one coming. 🍻