I just purchased a ZGrill and have been perusing all of the related channels to pick up all the cooking and recipe tips I can. Your video made things look easy to follow. I really like your idea of a backyard trim on a brisket. So many instructions are for competition trims and yours is very simple and easy to understand. I have been grilling for many years (I bought a Traeger in 2009) but have avoided briskets for fear of messing up. I got pork and chicken down so I guess it’s time to go for a brisket. Thanks for the encouragement.
Just got this grill. I've gotten chicken bone-in skin-on thighs done in the learning process, and then some St. Louis ribs with some pork belly "burnt ends", so next I'll do a pork butt before going for the brisket. So far I really like this smoker!!! Rock-solid temperature control, very efficient, built like a rock too. Can't wait, hope I come out with results even close to that, but I'm hopeful!
Awesome. Overnight is my preferred way on my Maverick 1250 and wrapping with the meat/bark down is a good way to soften it as sometimes it’s a bit crispy for my taste when cooked fat down. Last time I did exactly like you with fat up and the bottom sides bark didn’t crisp up much like usual overnight. I’ve tried many variations of the overnight but my preference is 180 overnight and then 225, then 250, and finish at 275 (or some variant of those temps) around noon so it can rest a couple of hours in my oven at 150 and be ready for dinner.
@@Viewtoagrill good way to get extra smoke on it, you just have to adjust for higher temps in the morning if you want it done within a couple hours either way of noon to allow for a good couple hour rest. That couple hour rest helps if you feel like one part of the brisket isn’t quite done, the rest will continue to melt the collagen and will give you a good result. My last overnight brisket was over cooked but juicy but I tried even a longer cook…having it ready to rest around 4. I should have pulled it earlier even if I thought it was underdone… the rest would have finished it.
@@Viewtoagrill Ha, ha! This one came up right after your latest one, so my comment went with this without me knowing it. When i saw it i had to write a new comment.
I have the 705... but wish I got the 1100. There have been 3 specific occasions when I was smoking pork butts for a fundraiser... and wished I had more space.
@@Viewtoagrill wow interesting! I have a Coleman Cookout Pellet Smoker, just over 1000 sq inches, and it seems to big for my family cooks (4 young kids) And my Traeger is a 20 series and it’s kinda to small when I invite somebody over because it’s only 330 sq inches, can’t win lol but I might have to go for the 1100 then, because the kids will grow up and need more of that meat as well lol We are doing Carnivore and Keto diet in our house and cook outside 5 days a week, most weeks.. Our grills hardly ever get a vacation 🤣 Thanks for the reply
Do you always temp the point vs the flat? Ever try the foil boat? I have that new chef pro and my top shelf is definitely hotter than the bottom, but I assume all pellet grills are this way.
Hello. I have not used the foil boat method. The thermometer for this pellet grill is placed an inch and a half above the top shelf, so I feel comfortable with trusting the temp reading when cooking on the top shelf of the Z Grills. I'm not sure about the heat variations. I know that Z Grills has designed this grill to minimize heat differences in all parts of the cooking chamber.
Very nice. Quick question, I thought you are supposed to monitor the temp on the brisket in the thickest part of the flat? Because most briskets I have cooked the point is done much sooner than the flat.
Hey Casey. I like to monitor the brisket in the thickets part between the point and the flat. In the video notice that the tip of the probe is point toward the flat. but... saying that. It is just to give you an idea of where you are in the cook. The real test is probing for tenderness, when the probe slides in and out with no resistance that is telling you when the brisket is done, not the final temp.
I just purchased a ZGrill and have been perusing all of the related channels to pick up all the cooking and recipe tips I can. Your video made things look easy to follow. I really like your idea of a backyard trim on a brisket. So many instructions are for competition trims and yours is very simple and easy to understand. I have been grilling for many years (I bought a Traeger in 2009) but have avoided briskets for fear of messing up. I got pork and chicken down so I guess it’s time to go for a brisket. Thanks for the encouragement.
Oh... you got this!
Just got this grill. I've gotten chicken bone-in skin-on thighs done in the learning process, and then some St. Louis ribs with some pork belly "burnt ends", so next I'll do a pork butt before going for the brisket. So far I really like this smoker!!! Rock-solid temperature control, very efficient, built like a rock too. Can't wait, hope I come out with results even close to that, but I'm hopeful!
Let me know how it goes.
Oh man Johnny, that brisket came out looking perfect! And that Z Grills pellet grill did a great job! 😋👍
Thanks Kevin!
Watched this after lunch and I'm hungry again. Very nice results, sir!
Awesome way to go.
Good looking brisket Johnny. That warming feature on that cooker is a nice touch, wish mine had that feature. Thanks!
The warming feature is my favorite feature on this grill.
Can't wait to try it. Appreciate the amount of detail you put in the video.
Thanks Christian.
Awesome, let me know how it comes out.
Excellent brisket Johnny. Top rack, fat up, is my fav way to rock it too.
Awesome Brian!
Bro excellent job explaining step by step every detail.
Glad you liked it
Awesome. Overnight is my preferred way on my Maverick 1250 and wrapping with the meat/bark down is a good way to soften it as sometimes it’s a bit crispy for my taste when cooked fat down. Last time I did exactly like you with fat up and the bottom sides bark didn’t crisp up much like usual overnight. I’ve tried many variations of the overnight but my preference is 180 overnight and then 225, then 250, and finish at 275 (or some variant of those temps) around noon so it can rest a couple of hours in my oven at 150 and be ready for dinner.
Hey Carlos. Pellet grills make over night easy! 180 for the first part of the cook. That is interesting. I may need to try that. Take care!
@@Viewtoagrill good way to get extra smoke on it, you just have to adjust for higher temps in the morning if you want it done within a couple hours either way of noon to allow for a good couple hour rest. That couple hour rest helps if you feel like one part of the brisket isn’t quite done, the rest will continue to melt the collagen and will give you a good result. My last overnight brisket was over cooked but juicy but I tried even a longer cook…having it ready to rest around 4. I should have pulled it earlier even if I thought it was underdone… the rest would have finished it.
Great looking brisket! I don't know why anyone would not cook a brisket overnight!!! The ZGrills did a great job.
Hey Rusty. Overnight is the best option. I can do a smaller brisket during the day.
fantastic cook brother Johnny! nice work! that cooker performed excellent!
Thanks Louis!
An amazing looking brisket. Cheers, Johnny! 👍👍✌️
Thanks Dwayne. Cheers!
Amazing looking brisket.
Hello Mike. Tasted good too!
Brisket looks great!
Thanks Mario!
Oh WOW! Great video and that Brisket looks fantastic.
Hey Stephan’. Are you watching all the brisket videos tonight?
@@Viewtoagrill Ha, ha! This one came up right after your latest one, so my comment went with this without me knowing it. When i saw it i had to write a new comment.
Stellar Brisket Johnny!
Thanks Niagra.
That looks absolutely outstanding!
Hello Dan. Thanks!
Johnny your z grill looks like it did a fantastic job on this brisket!! Looks so tender and juicy. 🍻
Thanks Brian. I do enjoy the convenience of the pellet grill. Take care.
As always- great!!
Thanks again Sergey!
Nice work Johnny
Hello Zach. Thanks!
Nice cook Johnny. Hope all is well
Thanks!
Got to be happy with that, it looked A1
Thanks Mark!
You couldn't cook a brisket more perfect than that. Juicy juicy juicy perfection!
Tasty brisket for sure.
That looks BAMMM!!! 💥♨🔥 GR8 Johnny!!! 😋😋😋
Hey Chris! Thanks!
very nice.
a always.
Thanks Larry.
You nailed it, bro. Very nice-looking brisket.
Thanks!
Brilliant sir
Hello James. Thanks! Merry Christmas!🎁
*Love this!! Question is: 705 or 1100?*
I don’t really need the 1100 size
I have the 705... but wish I got the 1100. There have been 3 specific occasions when I was smoking pork butts for a fundraiser... and wished I had more space.
@@Viewtoagrill wow interesting! I have a Coleman Cookout Pellet Smoker, just over 1000 sq inches, and it seems to big for my family cooks (4 young kids)
And my Traeger is a 20 series and it’s kinda to small when I invite somebody over because it’s only 330 sq inches, can’t win lol but I might have to go for the 1100 then, because the kids will grow up and need more of that meat as well lol
We are doing Carnivore and Keto diet in our house and cook outside 5 days a week, most weeks.. Our grills hardly ever get a vacation 🤣
Thanks for the reply
Great Job! New Sub
Thanks Stephen. Welcome to the channel.
🔥🔥
😤
After wrapping did you place it back in fat side up again?
Yes
Do you always temp the point vs the flat? Ever try the foil boat? I have that new chef pro and my top shelf is definitely hotter than the bottom, but I assume all pellet grills are this way.
Hello. I have not used the foil boat method. The thermometer for this pellet grill is placed an inch and a half above the top shelf, so I feel comfortable with trusting the temp reading when cooking on the top shelf of the Z Grills. I'm not sure about the heat variations. I know that Z Grills has designed this grill to minimize heat differences in all parts of the cooking chamber.
Very nice. Quick question, I thought you are supposed to monitor the temp on the brisket in the thickest part of the flat? Because most briskets I have cooked the point is done much sooner than the flat.
Hey Casey. I like to monitor the brisket in the thickets part between the point and the flat. In the video notice that the tip of the probe is point toward the flat. but... saying that. It is just to give you an idea of where you are in the cook. The real test is probing for tenderness, when the probe slides in and out with no resistance that is telling you when the brisket is done, not the final temp.
Thanks for the reply. Did you use a binder?
@@igotJesus88 Hey Casey. I did not. I don’t typically use binders.
So how long did it take ?
I think this one was 16 hours.