Smoked BEEF BRISKET on a PIT BOSS!! | Pellet Grill Beef Brisket
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- Опубліковано 30 тра 2024
- Learn how to make a perfectly SMOKED BEEF BRISKET on a PIT BOSS Pellet grill!
Follow along our recipe to learn how to pick out and trim the brisket, season it, set up the Pit Boss, and smoke it to perfection.
🔥 Bookmark the Step-by-Step Recipe HERE ➡️ www.madbackyard.com/pit-boss-...
We'll show you how to make the BEST SMOKED BEEF BRISKET possible, right on your Pit Boss pellet grill! First, we explain what to look for when choosing a brisket and then take you right over our shoulder as we trim the brisket on each side. Then we season the brisket and show you how set up the Pit Boss pellet grill to smoke it WITHOUT burning or drying out the meat. Finally we will explain in detail how to wrap, rest, and slice both the brisket flat and point correctly, so that you get perfect, tender beef, every time! As a bonus, we show you how to slice up some amazing burnt ends!
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📒 Products Used in this Video📒
➡️ iMarku Boning Knife for Fat Trimming
➡️ amzn.to/41YGiI6
➡️ Meat Church Holy Cow Seasoning
➡️ amzn.to/45ktspb
➡️ Meat Church The Gospel BBQ Rub
➡️ amzn.to/3rOrKi9
➡️ Knotty Wood Almond Cabernet Pellets
➡️ amzn.to/3ZLSFrx
➡️ Oklahoma Joe's 20lb Pellet Storage Bucket
➡️ amzn.to/3BO9qab
➡️ Disposable Black Nitrile Food Handling Gloves
➡️ amzn.to/3QZuqUr
➡️ Light Duty Knit Gloves (Wear inside the Disposable Nitrile Gloves to easily handle hot food).
➡️ amzn.to/3iNOxWL
➡️ Cameron's Flip Pro Smoke Box (For extra smoke flavor)
➡️ amzn.to/45rkW8C
➡️ Weber Hickory Wood Chunks
➡️ amzn.to/3QStDTo
➡️ HIGH HEAT BBQ Gloves (Protect up to 1,472°F - MUST HAVE!!)
➡️ amzn.to/3R04qIe
➡️ MEATER+ Wireless Probe Thermometer
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➡️ Spray Bottle
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➡️ Apple Cider Vinegar
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➡️ Wire Rack/Baking Sheet Combo
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➡️ Wagyu Beef Tallow
➡️amzn.to/3rHwzd6
➡️ Pink BBQ Butcher Paper (Food Safe)
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➡️ ThermoPro Instant Read Thermometer
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➡️ Mairico Meat Slicing Knife
➡️ amzn.to/45lx5wj
🔥 Other VIDEOS Mentioned in this Video 🔥
How to FIX Pit Boss TEMPERATURE Issues ➡️ • We Fixed Our Pit Boss ...
How to Make a SMALL FIREBOX for your Pellet Grill ➡️ • I FINALLY Got STICK BU...
How to SEAR a STEAK on a Pellet Grill ➡️ • SEARED Steakhouse Qual...
Pit Boss SMOKED CHICKEN WINGS ➡️ • Perfectly CRISPY Smoke...
Pit Boss SMOKED CHUCK ROAST ➡️ • Smoked CHUCK ROAST on ...
⏰⏰Chapters⏰⏰
0:00 Choosing a Brisket
1:00 Trimming
6:20 Seasoning
7:40 Setting Up the Pit Boss
9:52 Extra Wood Smoke
10:24 Cooking Time Explained
12:00 Smoking Fat Side DOWN
13:15 Smoking Fat Side UP
15:24 Knowing When to Wrap
16:09 Using a Wire Rack
17:09 Melting the Tallow
19:02 Bark Finished!
19:50 Wrapping
23:05 Finishing and Resting
24:43 Slicing and Taste Test
28:29 Outro
#brisket #smokedbrisket #pitboss #pitbossnation #beefbrisket #madbackyard - Навчання та стиль
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!
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!
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! 👊🍻
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!
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!
My man did a good job specially, knowing his pit boss, he covered all the bases #ProfessionalWithPitBoss 👏🏾👏🏾👏🏾👏🏾👍🏾👍🏾👍🏾
Thank you very much! 🙏 👍 🔥
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!
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.
OMG! Best brisket i ever made following these techniques! Was the star of the show! So many compliments. Thank you!
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!
Clear video quality with lots of details. Great explanation on timing the cook to your meal plans. Nice work.
Thanks so much!
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!!!!!!
You do a fantastic job explaining. Great cook!
Thank you so much!
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.
Looks good.
Excellent job. Great tutorial. Absolutely beautiful brisket.
Thank you!
Awesome video...thanks !
Thank you!
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.
Thanks for the video 👍
Thanks for watching!
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.
😮wow look’s amazing!
Thanks!
Fantastic video!
Thank you!!!
great work, done lots of briskets and you did a wonderful job
Thank you so much!
Great video cheers
Thanks!! 👍
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!
Awesome Video!
Thank you! Make sure to check out our website and newsletter too for even more! Madbackyard.com/subscribe
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!
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 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.
The Pit Boss Pro has probes that will tell you what your meat temp. is at. Love this Grill!!!!!!!!!!!!!
Yeah, Meat Church seasonings are great. Good video allot good info.
Thanks!!
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!!
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!
Thats was the best video ive seen on smoking a brisket from start to finish,very nice !!!
Wow, thank you so much!
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!
You can pin that thin end back after you season it, and it tastes like heaven!!!!!
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.
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.
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!!
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.😄
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
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
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 was going to subscribe to your channel, but I just can't do it...
I was already subscribed!
Haha, thank you for the sub!
Try wrapping @ 160
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.
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 let mine rest for 1 or 2 hours, and that is plenty of time,,
I always buy just the point i get my butcher to cut it in half. I dont like the flat
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
I can smoke the best brisket you ever ate in my gateway smoker in 5 hours
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!
definitely overcooked.
Lol you ain't never cooked a brisket before have you
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.
the look on your face while you are chewing look as if it is not good 😂
who knew "it's giving" was actually a BBQ term
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!
For the fat side, a filet knife works better than a boning knife.
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!
You need to leave it on the smoker longer. Your bark washed out.
The bark you think he should get is not possible with a pit boss pellet grill. It’s fine for what it is
@@beer7139just some constructive criticism. He did great with most of the video but he is right. The bark was washed out. I have a PB and I have developed near Black bark by literally not touching it for 99% of the time. I mostly do the firebox method he showed and then I only touch when IT reaches 165-175. That’s the only time I poke it with my finger to test the bark. Then I wrap. I don’t keep “handeling” the brisket like he did. Overall great video but the main thing he did wrong was keep messing with it. Let it ride… Check a few times… touch it sparingly.
@@beer7139
You drunk? Great bark on a pellet grill.
It's the rub he used, not the pellet grill. You have to be heavy with black pepper. Also, don't wrap it until it's ready to pull off the pit. Get better results if you turn and rotate throughout the cook. Mesquite pellets are best. If you want more color mix in some cherry pellets.
He gets a pass regarding handling.. as it’s an instructional vid.
Was this your first brisket? 😂
Sharpen your knife dude!
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.
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.
That has to be the dullest fillet knife I have ever seen!
were did you buy a prime of that size for that money?
Costco
Fats not rendered well enough. Looks dry
Food poisoning anyone?
170 is a food safe temperature to hold meat in the oven. Same as many restaurants use to hold ribs and brisket all day until someone orders them. 45-140 is the danger zone. That’s why I prefer this method to resting in a cooler where you can’t monitor the temperature.