Hi, I’ve been catching up on some of your videos researching for a new smoker and I am interested to learn more of your experience between the Pitts and Spits with smoke box and Woodwind Pro with respect to overall smoke profile, ease of use, and functionality of the grill’s. Thanks for all the great content.
@kodynelson6781 p&s has better flavor with the smoke cage, can fit multiple briskets, more versatile and can sear with it. Super high build quality. Will last forever. Wwp is smaller, less expensive, great low temp smoke and lower temp capabilities, probably more convenient, less flavor with the smoke box and much cheaper build in my opinion though.
As they say, ya get what ya pay for and such is the case here. I recently sold my Traeger Ironwood 850 and got myself a Maverick 1250. It's like night and day between the two. From superior materials to build quality as well as holding temps with little no no fluctuation like the Traeger, it's a solid choice and glad I took the plunge. On top of that they have excellent customer service!
You sir, are a savant! This how to, step-by-step guide is brilliant. I have an offset, a pellet and an electric smoker and you offer something for just about everyone. Please do not stop making valuable content like this.
You are bar none THE BEST brisket master on UA-cam! There are others who "think" they are influential but they are nothing more than sellouts and for me, very non influential. You're a credible resource and will continue to look to your videos for tips. Keep up the GREAT WORK!!!!!!
@@SmokeTrailsBBQ You work hard to produce these videos. The least we can do as viewers is to recognize that, especially when the channel is genuine and credible… like your channel 👍🏻🔥🔥🔥
This is hands down the most informative pellet smoker brisket video I have ever seen! You answered literally every question I ever had that I can't seem to find answers for!
Yooo Steve ! I’ve been watching and studying your videos for about 4-5 days and honestly… you are just what I was looking for. You get down to business and detail along the way. I’ve been only smoking for about 2 years on and off… I still haven’t my own methods.. just what my brother and I have done together. Now I look up to you for this. Thank you
Very informative! Your the only one I actually heard and seen talking about the tenderness inside, overcooked and undercooked 12:57 If your wanting that fall apart melt, you can get it when it temps 203 and up but also very easy to over cook real fast If you want that prime rib feel, between 190 and just under 200 but easy for me to have tougher flat I’ve done both and I like mouth feels on both of them but definitely 2 different ways of having it. I’ll experiment pulling at 197 😅 and see if I can hit that sweet spot lol Thanks for sharing !
I have a pellet smoker, one of the tower types and I do it very slightly differently. But it's super close. I do extra smoke tubes from the get go and like 225, then go up later. But I also like islay scotch so.... The more smoke the better for me. I'm an oven rester, and on keep warm at 150 I put another full pan of water under the wrapped brisket. Not for the humidity but for the thermal mass. Keeps the oven from doing as many wild swings. Ovens tend to have just really bad feedback loops for maintaining temp.
In the process of cooking this recipe, very happy with how it is looking, the game changer for me is running the pellet grill at 82c for 4 hours, I 👏🏼 you Steve
Thank you sir for this video. I found you covered most of this answering questions in various comments, but it was a bit here and a bit there and you really had to look for it. This video puts it all together into a single informative and complete package. Thanks again!
I love your videos, i still cant believe most ppl dont do the looooong hold method. Most ppl dont even know about it, they laught at me in most facebook groups, when i suggest they try it. In Europe our oven can be as low as 50c/122f, so holding at steady 150-160f is very easy, i always throw an xtra probe in to make sure. Smoking itself is an art, but brisket maaaan
Great, great great! Tons of useful info, perfect visuals, and extremely informative! I just got back to YYC last week from TX (Lockhart/Austin) and I'm super pumped to realize I can recreate that experience using the barbecue tools I already have despite not having access to post oak. Thanks so much Steve, can I buy you a beer?
I think I like that rack on top of two water trays. I use the second shelf with water trays on the first but I like the idea of the brisket being closer to the water trays.
I thought I read you thought meat closer to the water was better so then do I remove upper rack and use your system? or try to raise my water pan on bottom shelf and meat on upper? Again thanks. @@SmokeTrailsBBQ
@AngryBullBBQ I would remove the top grate and put the grate directly on the water pan. Or raise the water pan directly up touching the bottom of the top grate somehow
Greatly appreciate the video, always looking for ways to improve. In this video and your video on Texas Brisket you talk about holding the meet at 150 and mention 18 =20 hours or in the Texas Brisket Video 10-16 hours. How do you know how long to actually hold it as there are some big differences. What am I looking for? Thanks
Well done sir. Thank you for the continued content and info your giving us. Really solid advise and methods. I made a sous vide holding chest thanks to you for my briskets and they come out perfect every time! I also follow a lot of other BBQ content creators on YT and honestly I find your advise the most useful. You deserve more subscribes, keep up the great work!
Love this video! Should the internal of the brisket be at 150, or should the oven be at 150? I did the water pan test and despite the oven temping at 160 degrees, the water is dropping to 140 degrees. Thank you in advance! This is great!
On my pellet grill I always have started at a low 180 to maximize smoke.. but usually for waay longer (8-12+ hours overnight) and then incrementally upping the temp in the morning to 225, 250, 275 etc over time (usually higher, the more panicked I get when it starts reaching late afternoon lol). Then I wrap in foil at 160-170 and continue cooking at 275-300 temp until the brisket probes tender at ~200-205. But I'll try this method tonight, especially with the 2 pans underneath. Only difference is I don't have a way of holding at 150 (nor the time even if I did) though so i'll continue with the method of cooking until ~205. Hope it goes well. :)
Outstanding point about the hold and tips for it! That pellet smoked brisket looked outstanding. Good stuff- Brisket Aficionado and Texan (🤣🤣🤣🤣). Another great video Steve
first time long time ... This was an amazing video ... I have a tagger and a pellet tube. I will try this on my next cook...thinking about injecting with wagu tallow
Great video....may attempt another brisket on my low level single grate pellet grill. I definitely had the issue of basically burning the bottom. I do have to get something better to rest in though as my oven is ancient and off my 10 or more degrees. It also doesn't go that low i believe.
Ok so I did it today came out super juicy flavor phenomenal but my flat wasn’t really tender now I’m not complaining I pulled it off to wrap at about 190 is there something I could of done better to get a little more tenderness out of the flat? Thank you for your video btw
Can you just rest and serve? I don’t want to hold as our oven is broken. I’m planning on getting up first thing Christmas morning to start my first one 😬
@SmokeTrailsBBQ Steve, I followed this technique and produced the finest brisket I've ever made on my Traeger 575 Pro. Oh yeah, I also used your Smoke Trails BBQ Rub which is basically the best commercial rub I've ever used
Question Steve. My oven says it goes to 145. I just temped it with a thermoworks ambient probe for a couple hours and it fluctuates all the way up to 175 or so. Not good. What I did notice though is a pan of water is staying around 145 or so. Have you ever wrapped your brisket, then vacuum sealed it and put it in water that was 145 or 150 ish?....would this work? Love your work man
Question… I have a large vertical smoker. Should I still use the water pans and foil boat if the top rack is far from burn pot? Love your videos! Thank you!!
Could you briefly explain the purpose of the hold at 150? Is it just a way to hold it until ready for serving so timing. Is not an issue. Or is it part of the cook ? Great video anyways :-D
Hi Steve, I really enjoy your videos, thanks so much. I have a Cabellas brand 160 liter dehydrator, is there any reason that wouldn’t work as a holding oven? Thanks in advance.
Perfect, doing this for Christmas this year and I’ll be using your rub as well! Question though, I usually dry brine my briskets the night before with 1% of the total weight of kosher salt. You think I can skip the dry brine with your rub?
I don't think dry brining adds anything other than convenience if you prefer to season it the night before and skip a step in the morning. I just season my briskets 30 mins to an hour before.
@smoketrailsbbq Impressive details in your videos. A bit confused on this video vs Texas brisket video on items : - there you pull the brisket at 190, while here at 200. Any reason for differences in temp of the brisket between offset and pallet cooking ? - here you use foil, while in the offset video you use butcher paper. What difference does that make ?
After a 14 hour cook on an offset I used to find I was getting the right tenderness at around 190 because the brisket had more time to cook, render collagen etc. But nowadays I do slightly shorter cooks and I've received feedback from people that 190 is a bit too underdone in some cases, so now I aim for around 195.
I use foil now because it's cheaper, cleaner and i don't notice a huge difference wrapping in paper vs foil if I'm taking it all the way to 195 unwrapped.
I'm smoking my first brisket to bring to work on the 4th and don't have a way to hold hot. I want to slice it before I bring it in for ease of serving. My smoker only goes down to 200 and oven only goes down to 170. How long do you recommend I hold in a chest before slicing and refrigerating?
My oven only goes as low as 170 and fluctuates like crazy. My pellet grill goes to 160. Would it be possible to pull the brisket a little earlier, say 190, and rest at 160?
As previously stated I love your videos and watch every one that comes out. I have a question though. Once the brisket reaches 195 do you rest your brisket down in temperature before wrapping? I find it gains temperature in the wrap
Any negatives to having the smoke tube at the beginning of the cook instead? I've always been happy with my pellet grill briskets but was looking at raising it up a notch and doesn't the brisket absorb most smoke flavor in the beginning? On the other hand I'm a little leery of making it possibly offputting/bitter. Anyone have any experience offhand? :)
I want to try this method, but the only thing I am wondering if I should do different is instead of increasing to 300, but to 250 or 275. And this is because I have a traeger pro 575 which is a smaller grill than what you used here in the video. Just curious if that would make any sort of a difference.
I love the water pan method. The holding period is my biggest problem. I don't have a warming oven and my traditional oven only goes down to 170. I have a sous vide but would have to use a larger vessel than I have depending on the brisket size.
While the majority of the video is very informative and well done I have one complaint. The part where you talk about holding temps and checking it with a water pan atleast in my case was completely incorrect. The water pan would only read 150 if I had the oven set to 220 and it held this temp overnight but I noticed alot of juices had come out of the brisket. I temped the brisket and to my horror found it at 210 degrees. I then set my oven to 150 and temped the brisket multiple times over the next 8 hours and found it was holding just above 150 but the damage was already done. So just a word to the wise watch for the water pan to read way to low.
@SmokeTrailsBBQ Never even thought about that, It was open. Definitely had an awesome flavor still to the bark but the meat was so dry. Will definitely be trying this method in the future. Appreciate all your video and advice.
I've found no need for that long a hold. 6-8 hours is plenty. Longer in my opinion does nothing for the texture but can make the flavor tend toward pot roast. It can also gray the brisket somewhat and reduce the vividness of the smoke ring. Just my two cents.
I'm sure there is no difference in taste, but the main difference I can see between a real Texas brisket and the pellet grill is the smoke ring. I almost never see a nice smoke ring from a pellet smoker. I say almost because I have seen one or two with a good smoke ring, but I think maybe those are cold smoked for awhile before cooking.
Get the MAVERICK 1250 and SMOKE CAGE from Pitts & Spitts here: bit.ly/482KWbO
Hi, I’ve been catching up on some of your videos researching for a new smoker and I am interested to learn more of your experience between the Pitts and Spits with smoke box and Woodwind Pro with respect to overall smoke profile, ease of use, and functionality of the grill’s. Thanks for all the great content.
@kodynelson6781 p&s has better flavor with the smoke cage, can fit multiple briskets, more versatile and can sear with it. Super high build quality. Will last forever. Wwp is smaller, less expensive, great low temp smoke and lower temp capabilities, probably more convenient, less flavor with the smoke box and much cheaper build in my opinion though.
@@SmokeTrailsBBQthanks for the quick reply, very helpful!
Wow, almost $3,000 for a pellet smoker. I've always owned Traeger smokers and they have done a good job. Not as heavy duty as the Maverick though.
As they say, ya get what ya pay for and such is the case here. I recently sold my Traeger Ironwood 850 and got myself a Maverick 1250. It's like night and day between the two. From superior materials to build quality as well as holding temps with little no no fluctuation like the Traeger, it's a solid choice and glad I took the plunge. On top of that they have excellent customer service!
As an avid pellet smoker guy, I sure do appreciate your how to videos with step-by-step. I've picked up some great tips from your work.
This is almost exactly my method for briskets. Been doing this for years and my briskets have always come out perfect
Nice!
@@SmokeTrailsBBQ I don’t have any of the things for a secondary smoke source any other ways I can do it make shift
Thanks!
Thanks Ryan!
Best channel on UA-cam for this particular topic in my humble opinion.
I agree.
Cheers!
You sir, are a savant! This how to, step-by-step guide is brilliant. I have an offset, a pellet and an electric smoker and you offer something for just about everyone. Please do not stop making valuable content like this.
You are bar none THE BEST brisket master on UA-cam! There are others who "think" they are influential but they are nothing more than sellouts and for me, very non influential. You're a credible resource and will continue to look to your videos for tips. Keep up the GREAT WORK!!!!!!
Thanks man! I appreciate it!
@@SmokeTrailsBBQ You work hard to produce these videos. The least we can do as viewers is to recognize that, especially when the channel is genuine and credible… like your channel 👍🏻🔥🔥🔥
Too much work compared to Meat Church
Amen.
This is hands down the most informative pellet smoker brisket video I have ever seen! You answered literally every question I ever had that I can't seem to find answers for!
Yooo Steve ! I’ve been watching and studying your videos for about 4-5 days and honestly… you are just what I was looking for. You get down to business and detail along the way. I’ve been only smoking for about 2 years on and off… I still haven’t my own methods.. just what my brother and I have done together. Now I look up to you for this. Thank you
@@williamhernandez369 thanks man!
Very informative! Your the only one I actually heard and seen talking about the tenderness inside, overcooked and undercooked 12:57
If your wanting that fall apart melt, you can get it when it temps 203 and up but also very easy to over cook real fast
If you want that prime rib feel, between 190 and just under 200 but easy for me to have tougher flat
I’ve done both and I like mouth feels on both of them but definitely 2 different ways of having it.
I’ll experiment pulling at 197 😅 and see if I can hit that sweet spot lol
Thanks for sharing !
I have a pellet smoker, one of the tower types and I do it very slightly differently. But it's super close. I do extra smoke tubes from the get go and like 225, then go up later. But I also like islay scotch so.... The more smoke the better for me.
I'm an oven rester, and on keep warm at 150 I put another full pan of water under the wrapped brisket. Not for the humidity but for the thermal mass. Keeps the oven from doing as many wild swings. Ovens tend to have just really bad feedback loops for maintaining temp.
In the process of cooking this recipe, very happy with how it is looking, the game changer for me is running the pellet grill at 82c for 4 hours, I 👏🏼 you Steve
I can't set my oven temp below 170F but I found that my oven has a Dehydrate setting that actually runs at 150F. Did a 12 hour rest and worked great!
Nice
Thank you sir for this video. I found you covered most of this answering questions in various comments, but it was a bit here and a bit there and you really had to look for it. This video puts it all together into a single informative and complete package. Thanks again!
That's why I did it. Glad it was helpful!
I love your videos, i still cant believe most ppl dont do the looooong hold method. Most ppl dont even know about it, they laught at me in most facebook groups, when i suggest they try it.
In Europe our oven can be as low as 50c/122f, so holding at steady 150-160f is very easy, i always throw an xtra probe in to make sure.
Smoking itself is an art, but brisket maaaan
Great, great great! Tons of useful info, perfect visuals, and extremely informative! I just got back to YYC last week from TX (Lockhart/Austin) and I'm super pumped to realize I can recreate that experience using the barbecue tools I already have despite not having access to post oak. Thanks so much Steve, can I buy you a beer?
Nice! That's all the thanks I need man! Let me know how your brisket turns out or if you run into any issues!
@@SmokeTrailsBBQ Thanks Steve, looking forward to the warmer weather! Many of my grills still have 10" of snow on em. Emailed you...
I think I like that rack on top of two water trays. I use the second shelf with water trays on the first but I like the idea of the brisket being closer to the water trays.
It helps the bottom cook slower than when there's a gap.
Then if there is an upper rack do you still need water pan? Thanks @@SmokeTrailsBBQ
@AngryBullBBQ yes the water pan is essential
I thought I read you thought meat closer to the water was better so then do I remove upper rack and use your system? or try to raise my water pan on bottom shelf and meat on upper? Again thanks.
@@SmokeTrailsBBQ
@AngryBullBBQ I would remove the top grate and put the grate directly on the water pan. Or raise the water pan directly up touching the bottom of the top grate somehow
Love the evolution of this channel. AMAZING videos!
Glad you enjoy it! Thanks!
That rub is out of bounds, you got a winner there! Cheers!
Greatly appreciate the video, always looking for ways to improve. In this video and your video on Texas Brisket you talk about holding the meet at 150 and mention 18 =20 hours or in the Texas Brisket Video 10-16 hours. How do you know how long to actually hold it as there are some big differences. What am I looking for? Thanks
I hold for 18 hours now. Mainly for convenience but it needs that extra time.
Awesome. Thanks Steve. Maybe there’s hope for my pellet smoker yet. Merry Christmas and Happy New Year.
Cheers bud
Well done sir. Thank you for the continued content and info your giving us. Really solid advise and methods. I made a sous vide holding chest thanks to you for my briskets and they come out perfect every time! I also follow a lot of other BBQ content creators on YT and honestly I find your advise the most useful. You deserve more subscribes, keep up the great work!
Thanks Chris!
Can’t agree more Chris! Congrats on the pits and spits partnership that grill looks insane!
I agree too! The best content
I think I found the Mecca channel of grilling 🙌🙌🙌🙌🙌
Love this video! Should the internal of the brisket be at 150, or should the oven be at 150? I did the water pan test and despite the oven temping at 160 degrees, the water is dropping to 140 degrees. Thank you in advance! This is great!
It's the internal temp that matters
just got yoor rub can wait ti make my next brisket, for superbowl sunday!!
Awesome!
On my pellet grill I always have started at a low 180 to maximize smoke.. but usually for waay longer (8-12+ hours overnight) and then incrementally upping the temp in the morning to 225, 250, 275 etc over time (usually higher, the more panicked I get when it starts reaching late afternoon lol). Then I wrap in foil at 160-170 and continue cooking at 275-300 temp until the brisket probes tender at ~200-205.
But I'll try this method tonight, especially with the 2 pans underneath. Only difference is I don't have a way of holding at 150 (nor the time even if I did) though so i'll continue with the method of cooking until ~205. Hope it goes well. :)
Steve you gotta do a video on how to probe to temp. I can never get the right temp reading.
This is exactly what I needed bought me a nice one tomorrow can’t wait to see how it goes
Thanks for another great video Steve. Merry Christmas and all best for 2024
Merry Christmas!
Outstanding point about the hold and tips for it! That pellet smoked brisket looked outstanding. Good stuff- Brisket Aficionado and Texan (🤣🤣🤣🤣). Another great video Steve
This is an outstanding and well detailed video on how to do it right on a pellet smoker. Thanks for this.
Glad it was helpful!
first time long time ... This was an amazing video ... I have a tagger and a pellet tube. I will try this on my next cook...thinking about injecting with wagu tallow
Nice! Let me know how it goes!
Great stuff as always Steve!
Thank you so much!
Great video....may attempt another brisket on my low level single grate pellet grill. I definitely had the issue of basically burning the bottom. I do have to get something better to rest in though as my oven is ancient and off my 10 or more degrees. It also doesn't go that low i believe.
Gonna try two Chuck roasts this weekend on my pellet grill with this method.
Thank you for another helpful video. It's as if you saw the issues I've encountered and are giving me specific advice on what to do next time
Great video. I think I could use the same method for my Masterbuilt Gravity Series 800.
For sure you could
Cheers brother let me try your recipe this weekend
Great video! I cook on a Traeger and never thought to do the water pan method that way. Was the cook done fat side up?
Yep up!
Excellent and informative video, thank you. And yes, your rub is awesome! Keep up the great work!
Thank you! Will do!
Ok so I did it today came out super juicy flavor phenomenal but my flat wasn’t really tender now I’m not complaining I pulled it off to wrap at about 190 is there something I could of done better to get a little more tenderness out of the flat? Thank you for your video btw
Was it over or undercooked? If it was too tough then it needed more time. I pull my briskets at 195 now.
Next time that’s what I’ll try thank you
Incredibly informative. Putting all these tips to work tomorrow. Thanks!
Agree with all comments. Great job with the channel. Thank you for sharing your techniques
Thank you!
Can you just rest and serve? I don’t want to hold as our oven is broken. I’m planning on getting up first thing Christmas morning to start my first one 😬
Yes but go to probe tenderness in that case. Like 203 internal.
Ur rub is incredible man. Best rub I ever had on a brisket
Awesome! Glad you like it!
@SmokeTrailsBBQ Steve, I followed this technique and produced the finest brisket I've ever made on my Traeger 575 Pro. Oh yeah, I also used your Smoke Trails BBQ Rub which is basically the best commercial rub I've ever used
Question Steve. My oven says it goes to 145. I just temped it with a thermoworks ambient probe for a couple hours and it fluctuates all the way up to 175 or so. Not good. What I did notice though is a pan of water is staying around 145 or so. Have you ever wrapped your brisket, then vacuum sealed it and put it in water that was 145 or 150 ish?....would this work? Love your work man
Good looking brisket Steve. 🍻
Thanks 👍
Ty for that well-rounded approach. Enjoyed the info
Foil boat is definitely the way to get it done on a pellet grill 👌
Yea!
I can get my Pitts and Spitts Maverick down to 150, not sure why it goes that low, but it does
Would it be possible to grt a breakdown of time and temps in the description?
Question… I have a large vertical smoker. Should I still use the water pans and foil boat if the top rack is far from burn pot? Love your videos! Thank you!!
I would give it a shot yes. Works for me in my drum smoker and wsm so should work.
Steve can you add a link to your holding oven?
Could you briefly explain the purpose of the hold at 150? Is it just a way to hold it until ready for serving so timing. Is not an issue. Or is it part of the cook ? Great video anyways :-D
@@TheNielskau it's part of the cook. The brisket continues to get more juicy and tender throughout the hold.
Can you cook the brisket on a grill if you don’t have any smoker grill
Do you need to rest for 18 hours after the cook or is it okay to rest for 3/4
You can rest it for just a few hours but need to ensure it finishes around 205,very probe tender
Hi Steve,
I really enjoy your videos, thanks so much.
I have a Cabellas brand 160 liter dehydrator, is there any reason that wouldn’t work as a holding oven?
Thanks in advance.
You didn't use the pecan shell pellets?
ok... in another video you wrap and hold at 190 and you also use tallow soaked paper instead of foil. which is preferred?
I just use foil now.
@@SmokeTrailsBBQ got it. loving your videos, taking lots of notes.
So you remove the brisket, water pans and grates every 30 to 40 minutes to add wood chunks? Sounds convenient.
No there's a side chute for wood
Tried and it turned Amazing. But very long.
Perfect, doing this for Christmas this year and I’ll be using your rub as well! Question though, I usually dry brine my briskets the night before with 1% of the total weight of kosher salt. You think I can skip the dry brine with your rub?
I don't think dry brining adds anything other than convenience if you prefer to season it the night before and skip a step in the morning. I just season my briskets 30 mins to an hour before.
@smoketrailsbbq Impressive details in your videos. A bit confused on this video vs Texas brisket video on items :
- there you pull the brisket at 190, while here at 200. Any reason for differences in temp of the brisket between offset and pallet cooking ?
- here you use foil, while in the offset video you use butcher paper. What difference does that make ?
After a 14 hour cook on an offset I used to find I was getting the right tenderness at around 190 because the brisket had more time to cook, render collagen etc. But nowadays I do slightly shorter cooks and I've received feedback from people that 190 is a bit too underdone in some cases, so now I aim for around 195.
I use foil now because it's cheaper, cleaner and i don't notice a huge difference wrapping in paper vs foil if I'm taking it all the way to 195 unwrapped.
Confused by the right meat temp to pull prior to the long hold. In your various videos you’ve used 180ish to 195 here. What’s the optimal temp?
195
Do you think your brisket rub will be good on a prime rib? Smoked then seared.
Yep should be good
I'm smoking my first brisket to bring to work on the 4th and don't have a way to hold hot. I want to slice it before I bring it in for ease of serving. My smoker only goes down to 200 and oven only goes down to 170. How long do you recommend I hold in a chest before slicing and refrigerating?
My oven only goes as low as 170 and fluctuates like crazy. My pellet grill goes to 160. Would it be possible to pull the brisket a little earlier, say 190, and rest at 160?
160 would probably work
@@SmokeTrailsBBQthanks!
As previously stated I love your videos and watch every one that comes out.
I have a question though.
Once the brisket reaches 195 do you rest your brisket down in temperature before wrapping? I find it gains temperature in the wrap
I don't. The carryover is part of the cook for me. It's why i pull low at 195
How does that bark come out if you hold it in a sous vide for resting?
A bit softer than normal but still good.
Did you do fat down here? On the LSG pellet would this work OK with pan on the lower rack and the brisket on the top rack?
thx
I only do fat up these days. top rack with a water pan below. I just don't like how doing fat down messes up the fat cap. personal preference
For a pellet smoker, do you prefer this method or your overnight method?
can you use those holding ovens inside your house?
Yes most of them don't need to be vented.
Any negatives to having the smoke tube at the beginning of the cook instead? I've always been happy with my pellet grill briskets but was looking at raising it up a notch and doesn't the brisket absorb most smoke flavor in the beginning? On the other hand I'm a little leery of making it possibly offputting/bitter. Anyone have any experience offhand? :)
Can you add a link to your holding warmer? Thanks!
Just came across your video's and I must say, thank you! I have a Traeger pellet grill, and if I don't have a secondary smoke source, what can I use?
@@mrmoe967 just don't use anything then. It will still be good
I don’t have any of the things for a secondary smoke source any other ways I can do it make shift
Search "smoke tube"
I want to try this method, but the only thing I am wondering if I should do different is instead of increasing to 300, but to 250 or 275. And this is because I have a traeger pro 575 which is a smaller grill than what you used here in the video. Just curious if that would make any sort of a difference.
Just wanted to follow up, I did 300 and my ambient temp read a perfect 275. Worked perfectly and best brisket I made thus far
What holding oven do you use?
Winston cvap
Hey Steve, what size pans and grill grate are you using in this video? Thank you.
So much work and time to make an above average brisket 😵💫
That is a great brisket.
This rub is an absolute must. Not only for brisket (which I don't make) but for beef ribs, steaks and I LOVE IT ON BURGERS. Gotta get sum.
Glad you like it!
I guess this water pan method should work well on a kamado style smoker also??
I love the water pan method. The holding period is my biggest problem. I don't have a warming oven and my traditional oven only goes down to 170. I have a sous vide but would have to use a larger vessel than I have depending on the brisket size.
Most ovens can be adjusted down 20 degrees.
When I heard you say "calibrated down" I was wondering if that's what you meant. I will have to check the manual. I'm sure mine can.
I have used a 5 gallon bucket and held my brisket at 160
I use a turkey roaster for holding, it's cheap.
The best holding option imo is just vac seal and sous vide rest. Comes out perfect every time
Is there any way to get that brisket rub in Canada
Not yet. I'm working on it
Awesome video!
If you use dark soy sauce for rub, it darkens the meat more than regular soy sauce.
Do you still use the pecan shell pellets?
Yep! Love em!
@@SmokeTrailsBBQ but didn't is the pecan shell this time?
Where can I get the hat ?
Texas monthly bbq club
Nice shirt!
Thanks!
Bravo!
While the majority of the video is very informative and well done I have one complaint. The part where you talk about holding temps and checking it with a water pan atleast in my case was completely incorrect. The water pan would only read 150 if I had the oven set to 220 and it held this temp overnight but I noticed alot of juices had come out of the brisket. I temped the brisket and to my horror found it at 210 degrees. I then set my oven to 150 and temped the brisket multiple times over the next 8 hours and found it was holding just above 150 but the damage was already done. So just a word to the wise watch for the water pan to read way to low.
Thanks for bringing this up. One question, did you have the water pan foiled? If it was open then it would be super low from evaporative cooling.
@SmokeTrailsBBQ Never even thought about that, It was open. Definitely had an awesome flavor still to the bark but the meat was so dry. Will definitely be trying this method in the future. Appreciate all your video and advice.
Only thing it’s missing is a smoke ring….but smoke rings don’t have a taste. Well done!
I've found no need for that long a hold. 6-8 hours is plenty. Longer in my opinion does nothing for the texture but can make the flavor tend toward pot roast. It can also gray the brisket somewhat and reduce the vividness of the smoke ring. Just my two cents.
I'm sure there is no difference in taste, but the main difference I can see between a real Texas brisket and the pellet grill is the smoke ring. I almost never see a nice smoke ring from a pellet smoker. I say almost because I have seen one or two with a good smoke ring, but I think maybe those are cold smoked for awhile before cooking.
I just can’t understand why pellet cookers don’t have cold smoke generators
Team Pitts & Spiits
I am surprised that the bottom of the brisket would burn at such a low temp and on indirect heat.
Doesn't take much. The deflector just gets hotter and hotter like heating up a cast iron skillet.
Great video, but who honestly has time for that?, the weekend is over by the time this thing is ready to eat