Your video content is excellent. You really explain each step well and the reasons for your decisions. I will come back to this video often as I use my Pit Boss to smoke brisket. Thank you for helping out thousands of us who want to do the best that we can with an expensive cut of beef!
@madbackyard My pleasure. I'm always looking for tips to improve at the pit. My next step is to get a pellet grill. I was looking at a Treager as a possibility. I liked the pellets you used for the brisket.
I am new to pellet grills ( 1 month) and got the nod to smoke two 12 pound briskets for Mother's Day Lunch! I followed your method and it worked out perfectly! The family (17 people) said it was fantastic! The only problem is that I might have to do this more often! ;) Thank you for taking the time to make this video!
Thank you!! Got my first Brisket on my new PB 850 PS2 right now. 13lbs. 14 hours in and hoping to be done resting in 7 hours. Just in time for the wife that bought me the new smoker for my birthday to get home from work.
I did a flat that I got from Sam's Club. It was a Prime. I trimmed a little of the fat, including some hard fat off of it. It came out just fine. I took my time with it, I wrapped it at the "stall" and then rested it for an hour. It was juicy, full of flavor, and even days later when I reheated it, it was juicy. One trick I used was to inject it. That was how I kept it from drying out. There are many ways to do a brisket.
Followed this video for my last brisket, turned out perfect. One of the guys that was here to eat called me the next day to let me know that it was the best brisket he ever had. Keep the videos coming.
Taking on my first brisket and this really helped out. I have dissected this video many times just to make sure im following as closely as possible and i think my brisket is going to be awesome. thank you for the Rough time estimates, temp settings and advice on touching the fat for bounce.
9:40 I have this same smoker. My first attempt was too hot right in the middle of the smoker. He has this modification! I need that. Great video. I’m getting a lot of good info from this.
Glad it helped! Yes, the mods make a big difference, especially on longer low and slow cooks. So does the wire rack over the baking sheet for even more heat diffusion. Make sure to check out our Newsletter, we share a lot of other great Pit Boss tailored Recipes. Thanks for watching! Madbackyard.com/subscribe
@@madbackyard I ordered the heat diffuser from the website you suggested. They have many choices. Unfortunately I don't have it right now while I'm smoking a brisket. So today I did this, I got two bricks and wrapped them in aluminum foil. I put one at each end and put the big upper rack across it. This lifts the meat 2.5" above the grate. I then put a pan right above the hot spot to diffuse the heat. This is my go to video for how to smoke a brisket. Thanks!!!
I’ve never cooked a brisket before, but this is one of the best videos I’ve ever seen going through the process. I feel like I could try it now…thank you!!
I just want to say thank you so much I wath this video to day is the first time the I am going to do a brisket..it is alot help you explain step by step...thanks...🍺🍺
This is one of the awesome things about the Pit Boss, your cell phone will tell you what you need to do, and when. And we know how people listen to their cell phones!!!!!!
Good video for first timers. Learn how your grill cooks, get a good basic brisket. Then learn from what worked and what you need to change. Next time , make adjustments from the first time, play with your seasonings and see how it turns out. Juat keep learning and adjusting.
I just subscribed to your channel and enjoyed watching this. I purchased a Pit Boss smoker this past weekend and can't wait to add smoking items to my menu.
Great video and an excellent cook and result. I really find your videos on the Pit Boss smoker very informative. I really liked the mods video you did on taming the heat in the center. I'm waiting on the end piece. Then I will install both items you recommended. Keep up the great work!!
This is a great video for smoking a brisket! We have an offset smoker, so the process will be a bit different, but I loved that you explained the steps so clearly. And we just got a Meater, so I'm excited to use that with this brisket. One question: I can't recall if you mentioned how long to let the brisket rest for, before slicing. Did I miss that along the way? Thank you!
Thank you! I rest it in the oven at a food safe temperature above 140 deg F. 170 is the lowest my oven will go which is fine. I went over the specifics in the video I think.
One thing I have learned cooking with my pit boss for the last five years is to not get in a hurry. Let it come up to temp and make sure it’s holding within about 10 degrees. Also, cleaning your grill is essential. Don’t know if that helps at all, but keep at it. I really like the way mine cooks.
Just got my smoker for my bday all set up and must say this video is amazing! Very encouraging and has me fired up to get smoking my brisket on the weekend, thank you for all the info, hope it turns out the way yours did 😅 looks delicious!!
Best video to date....just keep getting more informative and better detailed. Don't just your success by the number of subscribers.....just keep going the way you are and the numbers will increase....awesome stuff!
That looks great - will have to try in the next few weeks. Im curious, after you’ve had your fill for a couple of days, can you freeze any left overs and if so, is it best to freeze in whole sections or chop it up for chopped brisket sandwiches before freezing?
Absolutely! Brisket holds up to freezing and reheating really well. Personally, I like to freeze in individual 1or 2 person portions in freezer bags and I just label them point or flat since it's hard to tell sometimes once frozen. It's a lot easier and more convenient than trying to thaw and reheat one monster chunk of frozen brisket. Hope that helps, thanks!
brisket freezes awesome. leftovers make for the best chili, tacos, nachos, sandwiches, etc that you've ever had. best way to do it is vac seal it then sous vide it back up to 140-ish but you can do it in a covered pan in a low oven as well
This is the way. Even on a Pit Boss, HEAT RISES. The heat will head to the top, render the cap into juice, which will then internally drip into the lower meat portion. I do recommend the firepot cover he has just to keep the heat more even, but mine come out about 90% as good on my PB as they do my 250gal offset smoker with Hickory chunk wood. You do get more bark on the offset, but still achievable on the PB if you dont wrap too early. Let it cook some of that moisture out or it'll wash away the bark and taste like pot roast.
Great question...always closed unless we are direct searing. On a brisket it will be closed the entire time. Thanks for watching, check out this video for even more info on how to control your temperatures on your Pit Boss: ua-cam.com/video/JgoeOTLsW7A/v-deo.html
I just did my first beef brisket and I was watching another video about Tallow and you're fat trimmings from the brisket you can make your own Tallow from that in a slow cooker on medium and that way you don't have to spend the money on Tallow from the store After all you've already paid for the meat and the fat you might as well use the fat from the brisket I forgot to mention mine came out really good for being my first time my wife said I did great it tasted awesome
I’ve been doing briskets at 180 and bumper the heat up around 140s i have been getting good results with the pitboss but my smoke time are a lot longer though at 24-30hrs. Next brisket I will try 200-220
180 you’ll be adding smoke but won’t get much cooking done until you a start to turn it up. Also make sure to check your pellet grill is truly running at the temp you set. Many Pit Bosses have temperature accuracy issues because of a couple small issues you can easily fix. We made a video showing how. We Fixed Our Pit Boss Temperature Issues in UNDER 5 Minutes! ua-cam.com/video/JgoeOTLsW7A/v-deo.html
@@Whatnam8ofc, briskets reach a point in the cook called the “stall” it’s a point where the brisket sweats out and it stops the cooking process ( can dry it out if in stall too long) , you need to ramp up from 250 during the stall to break through it, render fat better, and darken that bark.
@madbackyard no, seriously, thank you! I've never done a brisket, primarily because of the size. I want to try it, but, geez... It's me and my better half.
@@gchomuk A good excuse to have party then! No, I get it, but you can always freeze the leftovers... they hold up really well to reheating. Thanks for watching!
Make up some bbq sauce. Chop up the leftover brisket. Put sauce and brisket in a pot on the stove, and add a little water. Heat it until it is all blended well. Remove from heat. Let cool and place in refrigerator overnight. Then portion how much you want in vacuum sealer bags. Vacuum and seal with the meat at the bottom of the bag. Then smash it flat to freeze. Makes good sandwiches, tacos, or the base for Texas Twinkies. I always have some frozen in the freezer. When i run out, it's time to smoke another brisket. Same goes for pulled pork. Put as little or as much of the bbq sauce as you want.
This was a 20 lb one from Costco. Generally they need some trimming. Smaller ones from Walmart usually don’t need as much. Some people never actually trim any of their briskets at all and swear by it. It’s really up to you how much you want to trim.
I said this above but I don’t know if I could ever put gospel on brisket. I just prefer spg though. I’ve tried using celery seed/salt like Harry Soo. Was pleasantly surprised.
I would love a bit of insight on when you decide to raise the temp on the smoker. Is it when the internal temp reaches a certain difference of degrees from the what the smoker is set at? Or is it an internal temp? Or a time elapsed? Or an appearance/attribute on the exterior of the Brisket? I've watched this video several times now jotting things down and figuring it all out in my head as I'm doing my first one this weekend. 11 lbs
Thanks for watching! I don't think I was being too scientific about that in particular. Probably just every few hours bumping the temp a bit. The idea is to slowly raise the exterior temp of the brisket so it doesn't overcook or dry out too early before any fat starts rendering to keep it moist. Hope your brisket turns out well! Would love to see pictures in our Facebook group if you want to share! facebook.com/groups/madbackyardbbq/
If I'm reading your question right I think you are asking if there are "unflavored" pellets? All pellets come from wood so you will always see the type of wood(s) (or at least you should) somewhere on the packaging. For the mildest wood smoke flavors I would stick with apple or oak. Hickory and Mesquite will give you more distinctive smoke "flavors"....but pellet smokers in general add a very mild amount of smoke flavor no matter what type of pellets you use. So none of these will completely overpower the actual seasoning you put on your meat so i wouldn't worry about that. Hope that helps!
Una consulta cuánto pesó ese Brisket luego de recortado porque el tiempo de horneado debe variar según el tamaño no? Yo voy a hacer uno de 2,5kg a ver cómo me sale voy a seguir sus métodos de horno pero mi Brisket fue inyectado con solución de sal de cura sal y agua y lo dejé reposar 2 días en una bolsa con la salmuera sobrante girándole cada 12 horas y luego un tercer día ya con el rub para que agarre más sabor hoy será el di de horneado calculo que me llevará la mitad del tiempo que el suyo . Gracias por la receta si este sale aceptable haré otro con su receta de rub
I am a long-time stick. burner when it comes to brisket. The last one I did, I cooked it half the time on the stick burner, wrapped it, and the rest of the time in my pit boss vertical smoker. It came out great, but after looking at your video I am inclined to try your method all the way. Thanks for the video. Keep 'em coming. God bless.
I'm still trying to unlock the secrets of brisket so I have a question. I've seen others use foil instead of the more popular paper, is foil ok or is there a reason it shouldn't be used?
I have used foil too and it will still come out…ok. You just may lose some bark and get a more “pot roast” type of texture to it. I would recommend looking into the foil boat method rather than wrapping completely in foil. We will be doing a video on this in the future but there are already plenty out there.
Go by what you like and ignore everybody’s “rules”. BBQ is supposed to be fun! That said, I typically use very little of any rub with sugar in it on Beef.
Have a question you might be able to answer for me. My fire pot door doesn't fit tight to the smoker. The end opposite of the latch drops down about a 1/2 - 3/4". Enough to see the gasket, and when it's running, I can see embers coming out. It's a brand new smoker I've only used once. I was wondering if anyone else had an issue like this or if I should just call the manufacturer.
Hey James- that’s no good at all. Definitely a safety issue too if any hot pellets start flying out of there. I wonder if you somehow got the wrong model firepot for the smoker you have. I would contact them and email them some pictures.
I have a 5 year old z grill 600D that has a sear option where you turn the wheel and gives direct heat. It also gets up to about 650. With the grill grates, I can get them up to 750 in 40 degree weather. Maybe you are sponsored by pit boss, but compare comparable smokers when doing these videos.
Ha, still waiting for Pit Boss to start sending me some checks! You can follow along most of our recipes exactly the same with a Z Grill, Traeger, Camp Chef, etc. Nothing would really change from what I am demonstrating. I have multiple other smokers but demo a lot of these on my Pit Boss because A: I find myself defaulting to it most often because its so easy to use and B: It's what most people have since they are available at so many stores. Thanks for watching!
I’m going to address the elephant in the room on this comment… you’re suggesting that he has to buy all the other types of smokers while you watch the content for free??? Absurd….
I just got the meat back from a beef off my farm and for some reason they cut the brisket into strips for unknown reasons, what would be the best way to smoke it?
Hmmm…that’s a shame. If you can tell what pieces are from the fattier point muscle, I would cut them into cubes, season, and smoke them like burnt ends. For the flat sections, maybe smoke until 150-160 and then put in a foil pan with a little beef broth, covered, so they don’t dry out, and finish cooking that way. Let us know how it turns out!
Bro the key to good brisket is ... KEEP IT COOKING CLOSED AS LONG AS POSSIBLE.. LESS TIME WITH THE DOOR OPEN IS KEY ... LESS BUTCHER PAPER THE BETTER ... ALWAYS COOK DIRECTLY ON TBE RACK .. NEVER COOK IN A PAN .. pan under if in a vertical... and also i like to let mine go at 240 for about 10hours it gives you a nice bark and smoke ring ... hotter the temp the more the ring ... is what iv found ... and let it rest in the smoker at 130° for atleast 3 hours .. or a cooler for 2 if you can .. i pre heat my cooler with hot water .. a bucket will work or just fill the cooler if you can
Just work up to it. Start with some ribs and then a pork butt or two if you haven’t already and then you’ll feel more comfortable throwing one on after that. Thanks for watching!!
@@madbackyard just got my pitboss 850cs 3 weeks ago and have done your ribs and your pork butt. Came out great. Smoked some chicken breasts yesterday and they came out nice too.
That’s great! Glad to hear it. You can also usually find smaller briskets at Walmart compared to Costco and Sam’s if you want to start with a smaller one. Still full briskets but not quite as large.
My Pit Booster is a straight up POS!! I don’t matter what setting you have it on it goes over the temperature by at least 40 or more degrees! It’s 3 months old totally disappointing!!! Should have bought a Trager
Hard to shoot a video with the lid closed the whole time. 😆 But I agree, normally I would not open the lid this much if I wasn’t filming. That’s why I recommend using a good wireless thermometer like the MEATER I use in this video: amzn.to/3QhKrUK. Thanks for watching!
stop messing with the damn brisket. Let it cook. Worst brisket I’ve ever seen on UA-cam. Seasoning washed off. absolutely no bark. that brisket is drier than the 29 Palms desert.
He’s over doing it. Why cut off the thin edges? They will insulate the meat and actually taste great although more crispy. He’s trying not to but he’s cutting for competition and actually not doing a very good job. 2 thumbs down! This guy has watched videos and trying to recreate and doing a very good job.
It is waste of time to trim the brisket . The fat protects and cooks the meat. .... Even the dry edges that you trimmed off, protect the meet. Keep fat on , cap up ,season , smoke 200 degreesF for 12 hours. Done. Perfect brisket,no waste. Done and dusted.
Your video content is excellent. You really explain each step well and the reasons for your decisions. I will come back to this video often as I use my Pit Boss to smoke brisket. Thank you for helping out thousands of us who want to do the best that we can with an expensive cut of beef!
Thank you so much!
UA-cam, sponsor this man. Keep him safe at all cost. Seriously though, amazing video. Especially for a beginner like me!
Haha, thank you so much!
As a retired Ag. Science teacher I really appreciate your attention to detail compared to most other videos I have watched
Thank you very much and thanks for watching!
That brisket looked tender and juicy. Great job. You took the time to explain step by step. Thanks for doing that!
Thanks Ted!!
@madbackyard My pleasure. I'm always looking for tips to improve at the pit. My next step is to get a pellet grill. I was looking at a Treager as a possibility. I liked the pellets you used for the brisket.
You do understand that a “broiler” is bottom and top hear. Correct? You suck.
Clear video quality with lots of details. Great explanation on timing the cook to your meal plans. Nice work.
Thanks so much!
I am new to pellet grills ( 1 month) and got the nod to smoke two 12 pound briskets for Mother's Day Lunch! I followed your method and it worked out perfectly! The family (17 people) said it was fantastic! The only problem is that I might have to do this more often! ;) Thank you for taking the time to make this video!
The only problem I see would be what could cause the waistline to go up LOL
OMG! Best brisket i ever made following these techniques! Was the star of the show! So many compliments. Thank you!
You do a fantastic job explaining. Great cook!
Thank you so much!
Excellent job. Great tutorial. Absolutely beautiful brisket.
Thank you!
Another Great Video! I'm going to smoke my first brisket on my pitboss! Thank you for your videos. U R The Man!!
Thank you sir, I appreciate it! Let us know how the brisket turns out!
@@madbackyard Brisket came out AWESOME! I followed ur step by step! Thank you
That's great to hear!
Thank you!! Got my first Brisket on my new PB 850 PS2 right now. 13lbs. 14 hours in and hoping to be done resting in 7 hours. Just in time for the wife that bought me the new smoker for my birthday to get home from work.
That’s awesome!!👏
@@madbackyard Dropped it on last night at 10 pm on 190 all night.
I did a flat that I got from Sam's Club. It was a Prime. I trimmed a little of the fat, including some hard fat off of it. It came out just fine. I took my time with it, I wrapped it at the "stall" and then rested it for an hour. It was juicy, full of flavor, and even days later when I reheated it, it was juicy. One trick I used was to inject it. That was how I kept it from drying out. There are many ways to do a brisket.
Very true!
Hey, what type of juice did you use to inject it with? And thank you
@@pinoyakuma I useda combo of beef broth, and cajun seasoning as my injection. It stayed juicy to the last slice!!
Best Brisket video yet, illustrating patience and skill!
Wow, thank you!
Followed this video for my last brisket, turned out perfect. One of the guys that was here to eat called me the next day to let me know that it was the best brisket he ever had. Keep the videos coming.
Wow, thank you so much! That's great to hear and well done on your brisket! 👊🍻
Taking on my first brisket and this really helped out. I have dissected this video many times just to make sure im following as closely as possible and i think my brisket is going to be awesome. thank you for the Rough time estimates, temp settings and advice on touching the fat for bounce.
You've got this! I'm glad the video helped.
My man did a good job specially, knowing his pit boss, he covered all the bases #ProfessionalWithPitBoss 👏🏾👏🏾👏🏾👏🏾👍🏾👍🏾👍🏾
Thank you very much! 🙏 👍 🔥
9:40 I have this same smoker. My first attempt was too hot right in the middle of the smoker. He has this modification! I need that. Great video. I’m getting a lot of good info from this.
Glad it helped! Yes, the mods make a big difference, especially on longer low and slow cooks. So does the wire rack over the baking sheet for even more heat diffusion. Make sure to check out our Newsletter, we share a lot of other great Pit Boss tailored Recipes. Thanks for watching! Madbackyard.com/subscribe
@@madbackyard
I ordered the heat diffuser from the website you suggested. They have many choices. Unfortunately I don't have it right now while I'm smoking a brisket. So today I did this, I got two bricks and wrapped them in aluminum foil. I put one at each end and put the big upper rack across it. This lifts the meat 2.5" above the grate. I then put a pan right above the hot spot to diffuse the heat. This is my go to video for how to smoke a brisket. Thanks!!!
Great ideas!!
I’ve never cooked a brisket before, but this is one of the best videos I’ve ever seen going through the process. I feel like I could try it now…thank you!!
Glad you enjoyed it! Give it a try and let us know how it goes!!
Yhank you for mentioning the hot spot problem the grills have. most dont mention it. Thumbs up
Yes, absolutely! Thanks for watching!
You do a great job helping us all cook right. Videos are straight to the point with no BS.
I appreciate that! Thank you!
I’m new to smoking and this video was very helpful, I look forward to more content, thank for all your help and tips!
Great to hear Denise, thanks for watching!
I just want to say thank you so much I wath this video to day is the first time the I am going to do a brisket..it is alot help you explain step by step...thanks...🍺🍺
You are welcome! Thanks for watching!
Superb 🎉 Tutorial !!!!!
Next week for company doing my First Brisket ….. this was enormously helpful !
Thank You So Much 😊
Glad it was helpful! Hope it turned out well!
This is one of the awesome things about the Pit Boss, your cell phone will tell you what you need to do, and when. And we know how people listen to their cell phones!!!!!!
Good video for first timers. Learn how your grill cooks, get a good basic brisket. Then learn from what worked and what you need to change. Next time , make adjustments from the first time, play with your seasonings and see how it turns out. Juat keep learning and adjusting.
Great video. I use the meat church even on food that I don’t smoke.
Thank you! Yes, they are my “go-to” seasonings now for sure.
THX ,Well Explained video ! especially the rest time !
Glad it helped!
great work, done lots of briskets and you did a wonderful job
Thank you so much!
I have the same Pit Boss but haven't done brisket yet, might try it soon as it's not too cold in southwest MI yet. This video will be a nice guide!
Sounds great! Thanks for watching!
I have the same pit boss. It gets too hot right in the middle. He has a fix for that. Not as even as my firebox smoker I used to have.
I just subscribed to your channel and enjoyed watching this. I purchased a Pit Boss smoker this past weekend and can't wait to add smoking items to my menu.
Thank you for subscribing! That’s great! Let us know how your first few cooks go!
I love it thank you from 🇨🇦❤️🛎
Thanks for watching!!
Thats was the best video ive seen on smoking a brisket from start to finish,very nice !!!
Wow, thank you so much!
Great video and an excellent cook and result. I really find your videos on the Pit Boss smoker very informative. I really liked the mods video you did on taming the heat in the center. I'm waiting on the end piece. Then I will install both items you recommended.
Keep up the great work!!
Thank you!!🙏
I have a pit boss 1100 , and did the modifications for the heat. It did make a big difference . Very happy with the results.
This is a great video for smoking a brisket! We have an offset smoker, so the process will be a bit different, but I loved that you explained the steps so clearly. And we just got a Meater, so I'm excited to use that with this brisket. One question: I can't recall if you mentioned how long to let the brisket rest for, before slicing. Did I miss that along the way? Thank you!
Thank you! I rest it in the oven at a food safe temperature above 140 deg F. 170 is the lowest my oven will go which is fine. I went over the specifics in the video I think.
I’ve not had much luck with my pit boss… hopefully watching your success will translate on my next attempt! 💪🏼
One thing I have learned cooking with my pit boss for the last five years is to not get in a hurry. Let it come up to temp and make sure it’s holding within about 10 degrees. Also, cleaning your grill is essential. Don’t know if that helps at all, but keep at it. I really like the way mine cooks.
Awesome! Thank you.
Glad you liked it!
Thanks for the video 👍
Thanks for watching!
Awesome video...thanks !
Thank you!
Fantastic video!
Thank you!!!
The Pit Boss Pro has probes that will tell you what your meat temp. is at. Love this Grill!!!!!!!!!!!!!
Just got my smoker for my bday all set up and must say this video is amazing! Very encouraging and has me fired up to get smoking my brisket on the weekend, thank you for all the info, hope it turns out the way yours did 😅 looks delicious!!
Awesome Bday present!!!🎁 🔥 👍. Glad it was helpful, thanks for watching, and let us know how the brisket comes out!
Best video to date....just keep getting more informative and better detailed. Don't just your success by the number of subscribers.....just keep going the way you are and the numbers will increase....awesome stuff!
Thanks so much!
Yeah, Meat Church seasonings are great. Good video allot good info.
Thanks!!
😮wow look’s amazing!
Thanks!
Excellent information really appreciated it
Thanks for watching!
Great video cheers
Thanks!! 👍
That looks great - will have to try in the next few weeks. Im curious, after you’ve had your fill for a couple of days, can you freeze any left overs and if so, is it best to freeze in whole sections or chop it up for chopped brisket sandwiches before freezing?
Absolutely! Brisket holds up to freezing and reheating really well. Personally, I like to freeze in individual 1or 2 person portions in freezer bags and I just label them point or flat since it's hard to tell sometimes once frozen. It's a lot easier and more convenient than trying to thaw and reheat one monster chunk of frozen brisket. Hope that helps, thanks!
And I don't chop up, I just freeze the slices of flat and point as is
brisket freezes awesome. leftovers make for the best chili, tacos, nachos, sandwiches, etc that you've ever had. best way to do it is vac seal it then sous vide it back up to 140-ish but you can do it in a covered pan in a low oven as well
Will have to try that!!
You can pin that thin end back after you season it, and it tastes like heaven!!!!!
Hmmm, i did fat cap up the whole cook, came out perfect
This is the way. Even on a Pit Boss, HEAT RISES. The heat will head to the top, render the cap into juice, which will then internally drip into the lower meat portion. I do recommend the firepot cover he has just to keep the heat more even, but mine come out about 90% as good on my PB as they do my 250gal offset smoker with Hickory chunk wood. You do get more bark on the offset, but still achievable on the PB if you dont wrap too early. Let it cook some of that moisture out or it'll wash away the bark and taste like pot roast.
Smoked my first brisket yesterday and is was great ! It was so tender I could cut the slices with a fork ! Thanks for the video !
That's great to hear! Thanks for watching and taking the time to leave that comment!
Do you keep the charbroiler open when you cook or close it everytime?
Great question...always closed unless we are direct searing. On a brisket it will be closed the entire time. Thanks for watching, check out this video for even more info on how to control your temperatures on your Pit Boss: ua-cam.com/video/JgoeOTLsW7A/v-deo.html
Whats the model of your “ Pit Boss” ? Geeat video 😊. Cant wait to purchase mine and make a Brisket. I will use this video BIG TIME 😊
Thanks! In this video I am using the pro series 1150 model.
I just did my first beef brisket and I was watching another video about Tallow and you're fat trimmings from the brisket you can make your own Tallow from that in a slow cooker on medium and that way you don't have to spend the money on Tallow from the store After all you've already paid for the meat and the fat you might as well use the fat from the brisket I forgot to mention mine came out really good for being my first time my wife said I did great it tasted awesome
What if I want to do two at a time?Would the time for two be the same as one or how does that work?
I’ve been doing briskets at 180 and bumper the heat up around 140s i have been getting good results with the pitboss but my smoke time are a lot longer though at 24-30hrs. Next brisket I will try 200-220
180 you’ll be adding smoke but won’t get much cooking done until you a start to turn it up. Also make sure to check your pellet grill is truly running at the temp you set. Many Pit Bosses have temperature accuracy issues because of a couple small issues you can easily fix. We made a video showing how. We Fixed Our Pit Boss Temperature Issues in UNDER 5 Minutes!
ua-cam.com/video/JgoeOTLsW7A/v-deo.html
The stall killed it. I smoke a lot of Texas bbq here in South Texas, i would have wrapped that up as a fail. I’m sure it tasted good tho.
Could you elaborate more?
@@Whatnam8ofc, briskets reach a point in the cook called the “stall” it’s a point where the brisket sweats out and it stops the cooking process ( can dry it out if in stall too long) , you need to ramp up from 250 during the stall to break through it, render fat better, and darken that bark.
@@Whatnam8the trim was a big part of it too, and cooking in a pellet grill doesn’t get the result a real offset gets. Bark and flavor mainly
Great video with details many leave out.
Thank you, I appreciate it!
@madbackyard no, seriously, thank you! I've never done a brisket, primarily because of the size. I want to try it, but, geez... It's me and my better half.
@@gchomuk A good excuse to have party then! No, I get it, but you can always freeze the leftovers... they hold up really well to reheating. Thanks for watching!
Make up some bbq sauce. Chop up the leftover brisket. Put sauce and brisket in a pot on the stove, and add a little water. Heat it until it is all blended well. Remove from heat. Let cool and place in refrigerator overnight. Then portion how much you want in vacuum sealer bags. Vacuum and seal with the meat at the bottom of the bag. Then smash it flat to freeze. Makes good sandwiches, tacos, or the base for Texas Twinkies. I always have some frozen in the freezer. When i run out, it's time to smoke another brisket. Same goes for pulled pork. Put as little or as much of the bbq sauce as you want.
do they sell brisketts already trimmed up?
This was a 20 lb one from Costco. Generally they need some trimming. Smaller ones from Walmart usually don’t need as much. Some people never actually trim any of their briskets at all and swear by it. It’s really up to you how much you want to trim.
@@madbackyard awesome. I'm about to try my first brisket ever and your video will be my guide! Thanks 🙏
@@zachhawkins5005 Thats great! Let us know how it turns out!
Looks good.
Wish I saw this before I started my brisket lol
Ha, I’m sure it’ll be great. And a good excuse to make the next one!
Maybe if you use a initial seasoning of SPG then the meat church beef seasoning
I said this above but I don’t know if I could ever put gospel on brisket. I just prefer spg though. I’ve tried using celery seed/salt like Harry Soo. Was pleasantly surprised.
I would love a bit of insight on when you decide to raise the temp on the smoker. Is it when the internal temp reaches a certain difference of degrees from the what the smoker is set at? Or is it an internal temp? Or a time elapsed? Or an appearance/attribute on the exterior of the Brisket? I've watched this video several times now jotting things down and figuring it all out in my head as I'm doing my first one this weekend. 11 lbs
Thanks for watching! I don't think I was being too scientific about that in particular. Probably just every few hours bumping the temp a bit. The idea is to slowly raise the exterior temp of the brisket so it doesn't overcook or dry out too early before any fat starts rendering to keep it moist. Hope your brisket turns out well! Would love to see pictures in our Facebook group if you want to share! facebook.com/groups/madbackyardbbq/
@madbackyard that makes sense thank you
Would it be better or could you start off the cook with the brisket on the metal rack?
If you have one big enough, yes. This monster brisket wouldn't fit until it shrunk down a little.😄
It's there unfulfilled pellets? For those times you want to taste the seasoning YOU prefer??
If I'm reading your question right I think you are asking if there are "unflavored" pellets? All pellets come from wood so you will always see the type of wood(s) (or at least you should) somewhere on the packaging. For the mildest wood smoke flavors I would stick with apple or oak. Hickory and Mesquite will give you more distinctive smoke "flavors"....but pellet smokers in general add a very mild amount of smoke flavor no matter what type of pellets you use. So none of these will completely overpower the actual seasoning you put on your meat so i wouldn't worry about that. Hope that helps!
How can you smoke brisket on pitboss 3series electric smoker 30inch use small wood chips
Resting in a big turkey roaster overnight set at 120* works well too.
Be careful holding meat at temps lower than 140 degrees F for extended periods. Above 140 is the food safe temperature.
Una consulta cuánto pesó ese Brisket luego de recortado porque el tiempo de horneado debe variar según el tamaño no? Yo voy a hacer uno de 2,5kg a ver cómo me sale voy a seguir sus métodos de horno pero mi Brisket fue inyectado con solución de sal de cura sal y agua y lo dejé reposar 2 días en una bolsa con la salmuera sobrante girándole cada 12 horas y luego un tercer día ya con el rub para que agarre más sabor hoy será el di de horneado calculo que me llevará la mitad del tiempo que el suyo . Gracias por la receta si este sale aceptable haré otro con su receta de rub
I was going to subscribe to your channel, but I just can't do it...
I was already subscribed!
Haha, thank you for the sub!
I am a long-time stick. burner when it comes to brisket. The last one I did, I cooked it half the time on the stick burner, wrapped it, and the rest of the time in my pit boss vertical smoker. It came out great, but after looking at your video I am inclined to try your method all the way. Thanks for the video. Keep 'em coming. God bless.
Right on! Thanks for watching and commenting!
This is a good idea, but it's also a good explanation of why I don't smoke brisket anymore.
I'm still trying to unlock the secrets of brisket so I have a question. I've seen others use foil instead of the more popular paper, is foil ok or is there a reason it shouldn't be used?
I have used foil too and it will still come out…ok. You just may lose some bark and get a more “pot roast” type of texture to it. I would recommend looking into the foil boat method rather than wrapping completely in foil. We will be doing a video on this in the future but there are already plenty out there.
How much did the pellets cost for using the grill for that length of time?
Depends what brand you use. On a 20 hour cook you are likely to go through most if not all of a 20 lb bag.
I live in Texas. I don’t know if I could ever put Gospel on brisket. Seems almost sacrilegious. 😂 but it’s all about what you enjoy!
Go by what you like and ignore everybody’s “rules”. BBQ is supposed to be fun! That said, I typically use very little of any rub with sugar in it on Beef.
Try wrapping @ 160
Have a question you might be able to answer for me. My fire pot door doesn't fit tight to the smoker. The end opposite of the latch drops down about a 1/2 - 3/4". Enough to see the gasket, and when it's running, I can see embers coming out. It's a brand new smoker I've only used once. I was wondering if anyone else had an issue like this or if I should just call the manufacturer.
Hey James- that’s no good at all. Definitely a safety issue too if any hot pellets start flying out of there. I wonder if you somehow got the wrong model firepot for the smoker you have. I would contact them and email them some pictures.
@madbackyard figured as much having to get a hold of them. $700 grill, and it was the first thing I noticed when I was putting it together.
I have a 5 year old z grill 600D that has a sear option where you turn the wheel and gives direct heat. It also gets up to about 650. With the grill grates, I can get them up to 750 in 40 degree weather. Maybe you are sponsored by pit boss, but compare comparable smokers when doing these videos.
Ha, still waiting for Pit Boss to start sending me some checks! You can follow along most of our recipes exactly the same with a Z Grill, Traeger, Camp Chef, etc. Nothing would really change from what I am demonstrating. I have multiple other smokers but demo a lot of these on my Pit Boss because A: I find myself defaulting to it most often because its so easy to use and B: It's what most people have since they are available at so many stores. Thanks for watching!
I’m going to address the elephant in the room on this comment… you’re suggesting that he has to buy all the other types of smokers while you watch the content for free??? Absurd….
😊 i let mine rest for 1 or 2 hours, and that is plenty of time,,
I just got the meat back from a beef off my farm and for some reason they cut the brisket into strips for unknown reasons, what would be the best way to smoke it?
Hmmm…that’s a shame. If you can tell what pieces are from the fattier point muscle, I would cut them into cubes, season, and smoke them like burnt ends. For the flat sections, maybe smoke until 150-160 and then put in a foil pan with a little beef broth, covered, so they don’t dry out, and finish cooking that way. Let us know how it turns out!
Thank you sir
Bro the key to good brisket is ... KEEP IT COOKING CLOSED AS LONG AS POSSIBLE.. LESS TIME WITH THE DOOR OPEN IS KEY ... LESS BUTCHER PAPER THE BETTER ... ALWAYS COOK DIRECTLY ON TBE RACK .. NEVER COOK IN A PAN .. pan under if in a vertical... and also i like to let mine go at 240 for about 10hours it gives you a nice bark and smoke ring ... hotter the temp the more the ring ... is what iv found ... and let it rest in the smoker at 130° for atleast 3 hours .. or a cooler for 2 if you can .. i pre heat my cooler with hot water .. a bucket will work or just fill the cooler if you can
This video was really well done and informative however scares me to death to try to smoke a full brisket.
Just work up to it. Start with some ribs and then a pork butt or two if you haven’t already and then you’ll feel more comfortable throwing one on after that. Thanks for watching!!
@@madbackyard just got my pitboss 850cs 3 weeks ago and have done your ribs and your pork butt. Came out great. Smoked some chicken breasts yesterday and they came out nice too.
That’s great! Glad to hear it. You can also usually find smaller briskets at Walmart compared to Costco and Sam’s if you want to start with a smaller one. Still full briskets but not quite as large.
I would keep that fat cap on instead of adding tallow before wrapping it. It’s a win-win with less work, but that turned out good.
I always buy just the point i get my butcher to cut it in half. I dont like the flat
I can smoke the best brisket you ever ate in my gateway smoker in 5 hours
OMG. Neighbors don’t mind awesome brisket smoking
who knew "it's giving" was actually a BBQ term
the look on your face while you are chewing look as if it is not good 😂
No need to buy the tallow- Just use the trimmings during the cooking process.
Great tip!
@@madbackyard Indeed! Just finishing up a cook today in which I used the trimmings to generate smoked beef tallow and used the tallow before wrapping!
Leave it alone it’s good
My Pit Booster is a straight up POS!! I don’t matter what setting you have it on it goes over the temperature by at least 40 or more degrees! It’s 3 months old totally disappointing!!! Should have bought a Trager
For the fat side, a filet knife works better than a boning knife.
definitely overcooked.
Lol you ain't never cooked a brisket before have you
What? You spend $100s on a pellet grill and still have to boost it with charcoal and wood?
Close the lid on that pit and let it do its job. You won't let it do the cooking.
Hard to shoot a video with the lid closed the whole time. 😆 But I agree, normally I would not open the lid this much if I wasn’t filming. That’s why I recommend using a good wireless thermometer like the MEATER I use in this video: amzn.to/3QhKrUK. Thanks for watching!
stop messing with the damn brisket. Let it cook. Worst brisket I’ve ever seen on UA-cam. Seasoning washed off. absolutely no bark. that brisket is drier than the 29 Palms desert.
He’s over doing it. Why cut off the thin edges? They will insulate the meat and actually taste great although more crispy. He’s trying not to but he’s cutting for competition and actually not doing a very good job. 2 thumbs down! This guy has watched videos and trying to recreate and doing a very good job.
It is waste of time to trim the brisket . The fat protects and cooks the meat. .... Even the dry edges that you trimmed off, protect the meet. Keep fat on , cap up ,season , smoke 200 degreesF for 12 hours. Done. Perfect brisket,no waste. Done and dusted.
Was this your first brisket? 😂
Definitely not what a smoked brisket should look like. 😅
Dude... stop sawing the meat. Its a boning knife.... that was tough to watch..
Sharpen your knife dude!