Overnight Brisket on a Pellet Smoker - Smoking a Brisket on a Pellet Grill. Yoder YS640s
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- Опубліковано 16 вер 2021
- Sleep is good, Brisket is better... What if you could have both? You can when you smoke your brisket on a pellet smoker / grill. We smoked this brisket overnight on our Yoder YS640s. After a backyard trim, we rubbed the brisket down with a mustard binder. Layered on seasoning from Uncle Steve's Shake and our own SPG rub. We wrapped the brisket in plastic wrap and put in refrigerator for a couple of hours. we put on the smoker at 10PM at 225F and let it go unwrapped and with no spritzing until morning. We added water pan under the fat side up brisket to keep it moist. In the morning the bark looked great and we wrapped in pink butcher paper and increased temp to 250F. We coked until probe tender at 202F. After a quick burp, we wrapped in a towel and rested the brisket for 4 hours. Overall the overnight brisket turned out amazing!
Seasonings and Links to Buy:
Extra Coarse Ground Pepper 16 Mesh : shrsl.com/37r73
SPG - Salt Pepper Garlic Rub : shrsl.com/37r76
Competition Cow Shake Rub - unclestevesshake.com
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We are a Blended family from the Northwest and Texas that live along the Texas Gulf coast. We hope to give you some useful insight into our method of smoking, grilling and cooking. Inspired by Texas cooking and mixing in a little of the Northwest flair, we hope you enjoy our take on Texas BBQ. - Навчання та стиль
I have been cooking competition BBQ for 40 years plus. I had a bad feeling for pellet cookers, because to me, they were cheaply made and not very well liked on the competition circuit. As, time goes on, better craftsmanship, electronic capabilities, and the main reason, allowing me to sleep while cooking, changed my mind. Competition BBQ cooks are a funny breed, in that, if someone is consistently winning with, what they cook on, rubs used, wood used, always park their truck toward the sun, now I'm getting funny, will be copied in time. Now, pellet cookers have made that list. You don't have to like them, but if that's what is winning, do like the Romans do, buy one. I got tired of looking at the back of someone's head walking pass me to get their check. I am in no way slamming anyone for using a pellet grill, I bought one.
Well said sir! And there is always that sleep part as we get some age on us! Not as fun the next day after and all nighter as it used to be for sure. Take care.
Good work!! Looks so yummy. Thanks for sharing!
Thanks for visiting
Great tips and killer brisket!
Thanks you sir!
This is the first video I've seen that someone smokes a brisket like I do. I have watched many videos of expert pitmasters. None have cooked the way you and I smoke brisket. I have a pellet smoker. I do all night cooks. About 9 to 10 hours at 225°. When the temp reaches 170-175, and the bark is good and fat is starting to render, I remove the brisket and cover in smoked brisket tallow. I also put my trimmings in pan and cook in smoker to make tallow. Then I wrap in butcher paper and back in smoker at 250°. When my internal temp reaches 203°- 205°, and my temp pin goes in like butter, I remove the brisket and wrap in towel and place in cooler for 4 to 5 hours. Until my internal temp drops to 150° Then it's ready. The only thing different is I don't burp the brisket or change paper. Total cook time, about 14 hours. Perfect brisket everytime. 👍
It sure does the trick! I did not burp until I started using these new coolers. They hold heat too well and my flat was getting a bit to done for my liking. Shredding a bit at cut. This is my tried true method but I also like to play around a bit sometimes. Thanks for watching and the comment. Really appreciate it and hopefully brisket prices will come down soon!
@BBQ by Biggs Yes. I totally agree. The last brisket I bought was from Costco. 16 lb. Prime. Was ridiculous. $98.
I've been searching for a good video for this and I think I'm going to try your method for sure! Awesome looking brisket.
Looks awesome Brother 👍🏻😋!! Love the homemade tallow for the finish...job well done 👌🏻😊!!
Thank you so much 😀
Great video. I do overnight brisket on my pellet grill at a lower temp. I might try 225 next time. Thanks for the prep and wrapping tips, they will help me up my game.
Good luck with it and appreciate you watching!
I followed your instructions and the result was amazing. I have a GMG pellet smoker that I bought two after-market upper racks for. The meat was as juicy and tender as you demonstrated in the video. I also appreciated the hack for making the tallow. In the past, I put the fat through a meat grinder, cooked it down on the stove, and ran it through cheesecloth. Your way resulted in a perfect amount of tallow and a very easy application. Thanks for the master class.
Glad it worked out for you! Have a great day!
Awesome looking brisket. The overnight is the only way I do them on my Yoder. Works great every time. Outstanding job!!!
Thanks 👍
Over night 8hours?
Than how many during the day?
I know it depends on weight
Good stuff 👍
Thanks 👍
You made it look easy I’m gonna try it this weekend. Thanks for the video. I see you let it go through the night with just the alarm setup. I don’t know if I trust technology that much or my ability to wake up in the middle of the night if the alarm is going off lol
but I’m going to take a leap of faith and try it anyhow. Hope mine turns out as good as yours did thanks again!
You never know till you try! Good luck on it and may the brisket be in your favor! Thanks for watching.
Looks great...love the shirt...GO TEXANS!!!
In the playoff's - Time for another one of these! Take care.
Beautiful brisket! Oh so juicy, without squeezing😊👍
Thanks Bobbi! That was the best 41 bucks I’ve spent on meat lately for sure!
That looks so good. I have always worried a little about the overnighters but you made it look easy (which I know it's not....you just make it look that way). Great job.
Thanks Steve! That Comp Cow Shake is great on
them Briskets!
It really is easy though, did my first brisket 2 days ago overnight on my pitboss ky combo set at 200, about 8 hour-ish in it was 170f so I wrapped it in foil and cooked at about 250 for 3 hours until it was at 190 then I dropped it back to 220 and let it slowly get there, then I put the wrapped meat in the oven for bout 5 hours to rest most tender juice meat I’ve ever ate!
Thank you for the no squeeze👍👍🔥🔥🔥🔥🔥💯
no Wheeezing the Juice!
Definitely digging your channel! I've got a YS480s, Big Joe III, Joe Jr. and a Large Green Egg and I certainly love the "set and forget" simplicity of the Yoder/Fireboard combo for overnight cooks (I always use with A-Maze-N Smoker Tube for added Smokey profile since YS480s burns so clean, lol).
Subscribed!👍🥩😊
Welcome aboard! The amzing tube does work well for sure. I have found that the cheaper pellets actually have a more smokey taste. I have gone back to using either B&B comp blend or the pit boss.
Do you use chips or pellets in your tube?
Tried your overnight recipe for the first time two days ago. I followed it to the letter and the result was absolute perfection! The bark was great and it was tender and juicy with a picture perfect smoke ring. I've smoked 5 briskets to date and this one was the best one yet! Bravo.
Btw, how much salt and pepper do you tend to use on a 12-15lb brisket? I used 1/2 cup of each.
Sorry I missed this. Yes that is about right on the mix. I will usually add about 1/3 salt and 2/3 pepper sometimes if I want a darker bark.
Just did my first overnight brisket a few weeks ago. Only way I’ll do them moving forward
You got that right. Sleep is good!
Man it’s been a year since you ate this brisket. Would have loved to taste test this. This pellet smoker is now on my shortlist, thanks for this video
There has been many in between! Thanks for watching and you won’t be disappointed with that smoker.
Great video. Gonna try it on my Traeger soon!
Awesome! Let us know how it turns out!
Nice brisket brother🔥
Thanks man!
Good Job!!!!!.....I'm doing an overnight smoke this weekend on a GMG Pellet Grill !!!!!.....IT SHOULD TURN OUT GOOD!!!!!!
How did it turn out for you??
Great video. Sent here from Grill Sargeant. 👍 and subscribed. 😇😇
Welcome! Thanks for the Sub! Grill Sergeant is the man!
I am going to try this process this weekend. 14 hour approximate cook with 4 hour rest I'll put it on the pit at 6pm and shoot for eating it for lunch. Thanks for your video.
Good luck! The hours depends on brisket size. Just do not overshoot doneness.
Thanks for a great video. First Brisket cook tomorrow, cooking on a yoda on the back of my bosses yacht in Spain. Should be interesting. Captain wont be happy about overnight cooking though. So up at an ungodly hour to get this thing started.
Good luck!!
Y'all are so spoiled with HEB and I'm so jealous. That brisket would be easily $100 here in NC. I'm also spoiled with my BBQ because I work third shift and do these cooks on my wife's days off. I normally go to bed around 3-5am when I get off work so I come home and throw some beef ribs, pork butt, brisket, etc on overnight and she can watch the temps on her phone and I sleep easy. Wake up and wrap or rest and we're eatin good for dinner.
HEB OK. KROGER consistently beats their prices and quality for choice in DFW area. HEB butchers normally easy to get custom cut steaks and other things from.
looks absolutely amazing i am relativly new to the smokers but i am for sure doing this on the weekend
Hope you enjoy
Heya Biggs. Great cook. Every time I watch one of your videos I learn something new. Respect. Think you and Smokin Joe would ever do a collaboration vid (especially since he now has that 1K monster)?
I need to get over there and see him. Texas is so big that from my place it takes 12 hours to drive to Joe's. You never know though! We have known each other for quite a while and we definitely need to do something. Maybe I will go help him with the food truck one day. Thanks for your support!
Good looking brisket, I got one from local market, was graded select, came out like a prime brisket. Videos like this makes me think about a Pellet grill, but I just can't do it😂🤣😂. Great cook sire👍🏼🔥
Once you get a Pellet Smoker, you'll wonder how you ever lived without one. You start to make excuses to use it.
@@nathanvoit5235 no, I've been managing pits, direct and offset for 43 years, since I was 12. I had a Traeger Lil Texan, got rid of it after about 3 months. I'm just not a pellet guy.
TPC they have their place for sure, time vs flavor. You have time but not quite that stick burner flavor for sure. You can get somewhat close but not quite the same. Plus you can’t drink the same amount of beer like you can tending fire!
@@BBQbyBiggs or Whisky🥃 lad...... I'm not against em, just not my cup of tea. My grandfather started me on a barrel when I was 12, and it's always been fire wood and coals for me. I won't give up the taste for convenience. That's why I can't do more bbq vids.....my life doesn't allow for it, but I am doing a couple racks this weekend🤸🏻♂️. That's why I watch you guys, I live vicariously through all your cooks.
@@2AChef-n-BBQ I absolutely get it! Smoke on friend!
Get rid of big Yoder. Temps all over the place from end to end. Smaller model not so bad. BlazeN grill works very similar heavy construction but incredible temp control 100% of surface. Put pan in smoker. Place bricks or some kind of riser in and then rack. Now you can cook fat up and get advantage of stick burner without the BS. Bottom of brisket protected from deflector shield heat.
Will up your game tremendously.
Glad to see a video on a yoder! What's the purpose of re-wrapping for the resting period? Have you ever rested it for a longer period but on the yoder with the temp down at 150?
I destroyed the wrap so I redid it. I have not held on the Yoder yet but will be soon.
2.96 a pound 😂 Man if only we could go back
Our H‑E‑B stores had 1.87 a pound for Easter and I missed it! Oh well. Take care.
I just bought a couple of briskets on sale a Kroger…I need to give this a try on my $10 (bought at yard sale 15 yrs ago), electric Brinkman
They 1.99 where you are at this week?
I love to grind them and use for Hamburger…. Never buy ground beef again.
@@BBQbyBiggs 2.49 lb, which is pretty good considering the way prices have been going up lately
@@BBQbyBiggs we were thinking about grinding & making some breakfast sausage since Marsha is allergic to pork
Great video, thank you! One question please: I've always cooked with the fat cap up (without any water bath below) on the bottom rack. However, you suggest putting fat cap down (if we're not using a water bath) if it's on the bottom rack. Can you tell me why again? Thanks again.
The heat is coming from the bottom on the lower rack so the fat cap down just offers a bit more protection from heat. On the top rack the heat radiates down from the top so it should go up.
So you got a big backwoods smoker or a Humphreys cabinet with the stainless steel doors and you want to use a pellet grill please explain I'm very confused
I can see the confusion but sometimes we are asked in comments or messages to do a few cooks and this was one of them. I have a bunch of subscribers that are pellet owners too. With the UA-cam videos you sometimes have to use several pieces to add variety to a channel. I appreciate your support as well! Thanks for watching and the comment.
Thinking about a loaded Wichita for brisket, but I'm considering a 640 pellet smoker for temp control. I could always use a smoke tube for extra smoke I guess. Would appreciate your input.
It depends on time and effort. Nothing better than an offset for taste… but it seems that they do not get used much. Pellets are so versatile that you can use all the time. Even an evening meal because you can get to temp and stay to temp so much easier. You can use a pellet tube if smoke is not to your liking but I feel the smoke flavor is more than adequate. That truly is a personal preference. Some like real smoky, some don’t. I think the 640 is in the middle. If you have a ton of time and like to manage a fire every 45 min then go offset. If you like versatility and the ability to grill over fire as well then it’s the 640. I very rarely pull my smoke tube out any more. Other brands, I did but not this one. Hope that helps. Both are very well made smokers.
Awesome Video. I am one of many who just can't see spending $$$Thousands$$$ even for a U.S. made Yoder grill. Chinese made KJ Grills/BG Eggs . . . Totally and Forever . . . Out of the question , , , at any cost.
Right on
I also have the ys640, but every brisket I do, the flat is always really dry, almost inedible. I do minimal trimming with just a dry rub. Although i didn't spritz it or use tallow. That might have been my issue. Also, I set the temp at 275, and the brisket jumped to 160 in the first 3 hrs. That seems very fast.
Yes and with the 640 you have swings so 275 can get hot. Do you put a waterpan under it? Also use the top shelf. Sometimes no matter what we do, the meat is the culprit. But keeping it moist will help. Also dry inside usually means overdone if it is not the cut. May pull just a tad sooner. Burp or open wrap for a few before putting in a cooler or oven as it will continue to cook. Most overdone briskets I have cooked was because I went straight into a cooler, cambro or oven and did not open and let sit for a few to cool it down a bit.
@@BBQbyBiggs what temp should I be setting my yoder at for brisket?
200 overnight, wrap and raise to 250.
Price of brisket is fluctuating. I pick them up on sale and freeze them. So long as the package doesn't breach and you don't force thaw them, they are fine. In Canada we pay more for meat, period. a Costco brisket could be around $100 but on sale they will be around $75. A local grocery chain could be around $60 on sale. The local grocery chains don't regularly carry brisket, so when they get it, usually it's on sale.
I bought a Traeger Timberline 850 a few months back and my very first cook was an overnight brisket. Seems daunting but, I bought my first pellet grill in 2009 and I also have a stick burner, so this isn't my first rodeo.
Seasoned it, plugged in the temp probe and off she went Ran it on smoke for 3 hours at 200 then switched to 250. When it hit 155 internal I wrapped it and went to bed at about 6 hours in. Got up and the pellet sensor was beeping. Moved the pellets and bumped the temp to 280 and ran it until I hit 205 internal. At 12 pm lunchtime, I dropped it in a cooler and let it rest until 5 PM and then I served it. Like buttah...
Yeah I hear it is much higher up there. At least you can find it every once and a while and stock up! Best part of an overnight brisket is the waking up part!
@@BBQbyBiggs A few times I have been going off to work and then I think "It smells great out here! Oh no. I'm still cooking on the grill!! Drop it in the Styrofoam cooler and go to work. I have a work van with an inverter. There is a microwave, TV, internet, plates, knives, forks, spoons, and sauces in there. Thinking of a Koolatron because it covers me for winter and summer.
Now I have the other guys asking me what I am doing for lunch, just in case...
HOW IS THE SMOKE FLAVOR OFF A YODER IS IT NOTICEABLE? I'M TRYING TO DECIED WHAT TO GET A YODER Y640 OR A TEXAN PELLET SMOKER CUSTOM MADE.
Yes, much better than some. Only one better is the Lone Star Grillz pellet Smoker. It is amazing.
Do you like your pellet smoker best or your long star grills insulated charcoal cabinet smoker best .
Each has its uses but I like the cabinet smoker the best. Almost as easy as a pellet but closer to offset taste.
After you wrapped it in the morning approximately how long did you cook it at 250 degrees in order to finish it off. By the way I really like your cooking method. Great instructional video
It took another 2 hours or so to get to probe tender. I’ve had them take 4. Really depends on that stubborn piece of meat. But usually 2. If you are in a time crunch you can bump to 265-300 when wrapped.
@@BBQbyBiggs Thanks! Getting ready to attempt my first brisket. Watched a lot of videos. Gonna do it your way. Seems like a straight forward none complicated method.
Thanks again!
Frank
Nothing like brisket
Why is your smoker hotter toward the plume and not hotter on the side of the pellet hopper?
Because of the dampener and the heat comes up and around then build near exit. Best I can tell that’s what is happening. Not much difference mind you but hotter.
I'm gonna hive this a go on the 640. What were your set points for your alarm during the night? Thanks!
175 as a low and 350 high on the pit temp
@@BBQbyBiggs Thanks!
Curious where you keep the deflector gate. Under the diffuser plate. Looks like about 6" out to the right. Is that correct?? Or does it make that big a difference. (The spring handle on right side of smoker lol )
That is correct. For me at low temps it makes little difference.
I keep it right there always.
@@BBQbyBiggs perfect thx
Awesome Video. Go Biggs or go home!!!!!!
You know it!
Fat side up or down? Will an 8 lbs brisket take less time to come to temp? Thanks
If you are using a Yoder go fat side up. Any other pits face the fat towards the direction your heat comes from. Most pellet grills with burn pot in middle the heat comes from bottom so fat side down.
Yes the 8lbs should come to temp faster.
If you turn and rotate every few hrs, you will have faster and more even cook.
Saw you used a water pan for your pellet smoker. Thought you didn’t need a water pan for pellet smokers Can you please give me some benifets or reason you prefer using a water pan?
Since I was leaving it overnight and not going to get up and spritz the brisket I added the water pan to keep the cooking chamber moist during the night. If I was tending the cook I would not have used and spritzed starting 4 hours in. It just keeps it humid and keeps the bark from drying out. You do not have to use but I do it because I feel it helps.
Thank you!
@@BBQbyBiggs How often do you recommend spritzing and what is in your spritz recipe? Thanks!
@@Lowrider200088 I use half water and half apple cider vinegar. I start spritzing when it starts drying on the outside. Usually 4 or so hours in. Then just spray real good every 45-1hour till wrap. Or till done if not wrapping.
What type of spritz do you use? After 9 hours or so, I begin to spritz using 1/2 water and 1/2 apple cider vinegar every hour. Sound right? Thanks!
NVM, found it!
Same as you!
@@BBQbyBiggs just did another overnight brisket this past weekend and, again, it was perfect. This recipe is almost mathematical- it’s so accurate.
What kind of pellets do you use
B & B competition blend mostly.
Do a head to head against the ivs
That’s my next one when I can find prime a decent price. The ones in the IVS have been better flavor but also we’re prime Costco briskets.
How do like that LSG IVS?
I really like it. I prefer it over the pellet. Not quite the flavor profile of an offset but darn close. It’s basically set and forget like the pellet but with the real wood smoke flavors. And it is a well made pit.
How many 15lb briskets do you think you could fit in this?
If you did upper and lower rack you could do 6.
@@BBQbyBiggs thanks Biggs. Been on the fence and trying to decide what I want. Appreciate you taking the time. Between a Viking gravity fed and one of these.
@@CapeVoice not sure you have looked at the Lone Star Grillz IVS are charcoal and wood, but with temp control like a pellet. The large IVS holds a ton. May be worth a look.
I have the Mini IVS. Overnight Choice Brisket on the Lonstar Grillz IVS Mini
ua-cam.com/video/s75DGEIPFTU/v-deo.html
Wouldn't it be better to put tallow and juice on meat side instead of fat side?
There was enough to coat both sides. I just use it rather than adding beef broth or other moisture when doing the less marbled Briskets. I do not usually use on a prime because it has enough inside. Choice and Select are hit and miss. This one had very little fat cap left at this point in the cook. The tallow/juice encased it in the wrap. If I would have panned it I would have added some to the pan before wrapping. But in Paper over the top of it works it’s way under it. Good question though.
Also the beer isn’t really for the taste, beer evaporates quicker than water and allows moisture to build in the pit faster at lower temps. Providing Humidity early in the process.
@@BBQbyBiggs
Hadn't thought of that. Good to know. It's normally so humid in my part of Texas that I don't use a water pan.
You should have just wrapped the brisket that was in the paper that was already torn. Like keep it in the paper and wrap it again. Lots of flavor in that paper. Ya made more work for yourself looks good though
You have a valid point. Was tryin to not have all the juice in the towels and cooler. Appreciate you watching!
isn't the bark suppose to be black?
Not necessarily. Most are dark but not black. Some appear that way. You can use more peppe if you like a “black bark”.
I only rest my brisket for 1 hour..
It works for you! It worked for me for years.
strange
But a good strange…
$2.96/lb?!?!?? I may need to move where you are.
1.87 THIS WEEK AT HOUSTON AREA KROGERS
@@BBQbyBiggs that's absolutely wild!
The fat cap down people drive me insane. No respect.
Don’t let something like that bother you man! If it works it works. I fat cap up on offsets and down on som pellets. It works. I was of your opinion until I changed and it changed my mind. Take care!
Wasted beer
It wasn’t very good anyway… thanks for stopping by.
Too done 😢
Thanks for stopping by!
text
Text
Good recipe but in the two years since this video came out the whole "got to make the brisket aerodynamic" has been proven to be BS. Many restaurants don't trim AT ALL or just a small amount of the back fat. I personally just trim about 1 or 2 pounds of back and deckle fat. That's it.
Take out the annoying music!!!
Appreciate the input - Have a good weekend!
You and I both know you over handled that meat. You took something easy and made it look hard
It was very easy. Appreciate the great input though.