Bro, that is a beautiful bark on the brisket for a pellet grill. The fat is well rendered and it's super juicy. The key to getting good bark on a pellet grill brisket is the overnight cook on low temps. Good job my man, impressive results too.
Very nice! I'm going to try using a binder on my next brisket, the last one was good on my traeger but didn't develop the bark like I wanted. I think that might have been a big difference maker.
I’ve used binders before but I think the real difference maker was the time. Using a low temp gave me a ton of smoke since the fire burns less efficiently than a higher temperature on this smoker.
Wow that bark was amazing. Is it possible to get that brk using that technique on any pellet grill or is that because the type of pellet smoker you have?
I just made another video with a different pellet smoker using that same technique and it turned out equally awesome! From my experience , the time at a low temp is the most important on a pellet grill to get the best bark. They generally burn more efficiently than an offset smoker so you have to cook the brisket at a lower temp to get a bit “dirtier” smoke for the best bark development. Thanks for watching!
New sub here…dammm that bark looks legit afff! I have a 4 series Pit Boxx vertical smoker and I can never get bark like that. Tried slow long cooks but nothing ever comes that close. I see u rocking Texas! I’m down in Corpus. You ever do comps?
Yeah this is definitely the way to get it done if you’re not using a stick burner. I haven’t done any competitions yet but maybe some day. Thanks for watching!
Yeah probably pretty similar. I went pretty low on the temp to really help the bark develop which can be an issue on pellet smokers. Gotta work with what you got!
The binder was a 50/50 mix of mustard and Worcestershire sauce. The rub is a mix of pepper, salt, seasoned salt, and a few other ingredients but that was the majority of the rub. You can dial it in for whatever flavors you like. Thanks for watching!
I’ve got the best luck out of my pellet smoker not wrapping it during the cook. If you cook it low (225) I find the meat doesn’t dry out unwrapped. If you are in a bit of a time crunch to get the food out then upping the temp to 250 or even 275 and wrapping after the stall can keep your meat moist.
I cooked it overnight at 175 then bumped it to 225 in the morning to finish. Definitely was the best bark I’ve gotten on a pellet smoker. Thanks for watching!
Bro, that is a beautiful bark on the brisket for a pellet grill. The fat is well rendered and it's super juicy. The key to getting good bark on a pellet grill brisket is the overnight cook on low temps. Good job my man, impressive results too.
Thanks! Definitely will be my go to brisket cooking method from here on out!
Thanks for the video. That first taste test is the best. 😅
Nice video. I loved the look of the thick bark. Gonna try my first brisket tomorrow. Thanks for the ideas.
Thanks! Good luck on your first cook! Let us know how it turns out.
Very nice! I'm going to try using a binder on my next brisket, the last one was good on my traeger but didn't develop the bark like I wanted. I think that might have been a big difference maker.
I’ve used binders before but I think the real difference maker was the time. Using a low temp gave me a ton of smoke since the fire burns less efficiently than a higher temperature on this smoker.
Ok now I need you to make it again!
I love your cutting board
Thanks! The size is perfect for a brisket or a big rack of ribs.
Great video! Love the apron, where did you get it?
Thanks! I think I got it for Father’s Day a few years back. I’ll have to see if it’s got a tag on it
Nice video. And I caught that 😂😂😂
Wow that bark was amazing. Is it possible to get that brk using that technique on any pellet grill or is that because the type of pellet smoker you have?
I just made another video with a different pellet smoker using that same technique and it turned out equally awesome! From my experience , the time at a low temp is the most important on a pellet grill to get the best bark. They generally burn more efficiently than an offset smoker so you have to cook the brisket at a lower temp to get a bit “dirtier” smoke for the best bark development. Thanks for watching!
@@LiftoffBBQ Thanks I will check out that video as well!✌
What flavor of pellets do you like to use ,on these .thankyou
B&B Post Oak pellets is my go to. Good flavor for pork and beef and they are available at my local grocery store too!
New sub here…dammm that bark looks legit afff! I have a 4 series Pit Boxx vertical smoker and I can never get bark like that. Tried slow long cooks but nothing ever comes that close. I see u rocking Texas! I’m down in Corpus. You ever do comps?
Yeah this is definitely the way to get it done if you’re not using a stick burner. I haven’t done any competitions yet but maybe some day. Thanks for watching!
Awesome video..... How many hours do you think you let it cook at 175 degrees ?
Thanks! Probably around 8-10 hours since I let it go overnight at that temp before turning it up to 225 to finish the next morning
Did you have to watch the water during the night?
I just topped it up when I went to check on it. If it runs dry it’s not the end of the world on a pellet smoker, just top it up when you remember.
Great cook, good job brother
Thanks man! Really enjoyed this one.
Brisket can be intimidating but you broke it down nicely. I plan on doing one in a couple weeks.
@@CosmoCanCook Good luck and let me know how it turns out!
I'm guna try this on a normal pellet grill, I think my smoke setting is 160-170
Good luck! Let me know how it turns out. Keep a thermometer in there to keep an eye on the temp.
Where did you get that cutting board? I want one.
Found it on sale at home goods for like 60 bucks. Wish it had a juice groove but it is plenty big for brisket or ribs.
This almost like a goldees bbq 12:08 method ??
Yeah probably pretty similar. I went pretty low on the temp to really help the bark develop which can be an issue on pellet smokers. Gotta work with what you got!
hi can you tell me what rub you use on the brisket what is THAT YELLOW OR GOLD COLOR RUB
The binder was a 50/50 mix of mustard and Worcestershire sauce. The rub is a mix of pepper, salt, seasoned salt, and a few other ingredients but that was the majority of the rub. You can dial it in for whatever flavors you like. Thanks for watching!
Have you ever wrapped in butcher paper during the cook? I herd the new this is to never wrap, only when resting.
I’ve got the best luck out of my pellet smoker not wrapping it during the cook. If you cook it low (225) I find the meat doesn’t dry out unwrapped. If you are in a bit of a time crunch to get the food out then upping the temp to 250 or even 275 and wrapping after the stall can keep your meat moist.
I like your "Yeti" cooler. 😂
Spent the big bucks on it! 😆
Yeah, liking the YETIgloo.
Great video. Really liked how you took us through the entire process. That bark was insane. Was the entire cook done at 175 degrees ?
I cooked it overnight at 175 then bumped it to 225 in the morning to finish. Definitely was the best bark I’ve gotten on a pellet smoker. Thanks for watching!
What is that smoker you have there?
It’s a pit boss series 5 vertical smoker.
No spritzing?
Nope! Don’t need to spritz a brisket.
He had a water pan under the brisket. It does the spritzing for you.
Damn, and who says Pellet Grills are just outdoor ovens ???!
Just call it ....”whatcha-call-it-sauce”
My favorite mispronunciation is wash-your-sister sauce
Smoke briskets at 275, wrap in butcher paper at internal temp of 165. Also, get a stick burner
Personally preference. Who cares if it's a pellet grill🤡🙄
@Juan Thompson it is, just givn a suggestion amigo
Yeti 🤢 I thought you were from texas
First yeti with an igloo lid 🤣
How many times can a red white and blue North American say "Go-Ahead-And" in one video? So annoying!
As many times as he wants!