Nail Your Pellet Grill Smoked Brisket EVERY TIME By Doing This! | Ash Kickin' BBQ
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- Опубліковано 22 чер 2023
- In today's video, I'm showing you my recipe for how you can nail your pellet grill smoked brisket EVERY TIME! Just by doing a few things! Now, this method is not just limited to pellet grills, I have had great success with my smoked brisket on a variety of cookers, but it seems as if a lot of beginners are starting out on pellet grills, and they often are intimidated, or struggle with smoking brisket. Never fear though, with this guide I run you through the time, the seasoning, the cook, the wrap, everything that you need to know to nail your smoked brisket again and again. Smoking brisket isn't hard, and there's no reason to be scared. So crack a cold one, and follow along. This a longer video, but I wanted to ensure I covered everything so someone who has never smoked a brisket before can absolutely NAIL it the very first time!
Look below for this full recipe. Any questions? Be sure to drop a comment, and I will do my best to get back to you! As always, thanks for the support!
LINK FOR MY RUB (Use code: ASHKICKIN to save 10%): www.sucklebusters.com/bbq-rub...
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Full Recipe:
| Ingredients |
-A whole packer brisket
-Coarse black pepper
-Tailgaters BBQ Party Rub
| Instructions |
Prep:
1. Trim your brisket per the directions in the video.
2. Season your brisket liberally with coarse black pepper, and Tailgater's BBQ Party Rub.
| Cooking |
1. Set your smoker for 300°F
2. Put your brisket on the smoker, and allow the brisket to smoke for 3-4 hours undisturbed.
3. After 3-4 hours, it's time to check the bark. You want a deep, dark color, and most importantly you want your rub to be set. I often find that I'm wrapping after the evaporative cooling is close to being done, which is typically 170-180° F. But this can very, which is why it's so important to go by color and looks instead of temps.
4. Once your brisket is ready to wrap, wrap it per the instructions on the video.
5. After the brisket has been wrapped for an hour, I usually insert a leave in style thermometer in the thickest center part of the flat, and I set an alarm for 210°F. This doesn't mean the brisket will be done at this time, it's just when I start checking for tenderness.
6. Once the brisket hits 210° F, it's time to start checking for tenderness. The prove should glide into the meat like warm butter, and when you slowly pull the thermometer out, there should be no resistance or "grabbing" of the probe. This may take some time to get a feel for, but practice makes perfect when it comes to nailing your smoked briskets, and in my opinion, overcooked it better than undercooked when it comes to brisket.
7. Once your brisket is tender, remove the brisket from the smoker and let it rest open on the counter for 15 minutes. No more, no less. This allows the bark to reset itself from being in the wrap.
8. After the 15 minutes is up, wrap the brisket back up, and allow it rest for 1-2+ hours, or ideally down to 14-145° F.
9. After the brisket has rested, slice, eat, and enjoy!! Congrats, you just learned how to nail your smoked brisket every time!
*Links for everything I use down below*
-----The stuff I use:-----
-Ash Kickin' BBQ Honey Chipotle Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): www.sucklebusters.com/bbq-rub...
-Livia's Seasoning: amzn.to/43OYzbT
-Granulated Garlic: amzn.to/3IZrQrl
-Diamond Crystal Kosher Salt: amzn.to/3B7MsYX
-16 mesh black pepper: amzn.to/2ZfLLQ4
-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Shun Chefs Knife: amzn.to/3RN5zB7
-Disposable Cutting Boards: amzn.to/2UWLwY8
-Fat Separator: amzn.to/3oWRgdG
-Thermoworks Smoke: www.thermoworks.com/Smoke?tw=...
-Thermoworks Thermapen MK4: www.thermoworks.com/Thermapen...
-Cooking Racks: amzn.to/3gu68xb
Some of these links may be affiliate links, these just help support my channel at no extra cost to you
#smokedbrisket #brisket #bbqbrisket #beefbrisket #ashkickinbbq #pelletgrill #pelletsmoker #brisketrecipe #howtosmokebrisket #brisketforbeginners - Навчання та стиль
One of the best (most comprehensive) start to finish brisket cooks I’ve seen. Thanks for taking the time to show us a step by step tutorial - especially for a pellet smoker cook. This will be my go to video when it’s time for me to smoke my 16lb Costco brisket that’s currently in my freezer. Thanks again!
I appreciate that!
Cooked my first brisket 6 months ago it was tough. Put me off doing again, until I watched your video. I'm eager to give it another go now. Thanks.
Thanks for the video! I am definitely trying this one.
Great brisket tutorial! This will definitely help my brisky game...Thanks! 👀
Thanks for going through the trim process with so much depth. First video I've seen that went into a lot of details. Will definitely help people who are new in brisket cooking.
Nice work!
I love all the tips and tricks in this video, thank you!
Wowzer you’re killing it
I can almost smell the delicious smokiness coming through the screen. That aroma must be amazing and add so much depth of flavor to the brisket. The technique and flavors showcased in the video are truly impressive!
Love the channel thanks for all your hard work brother!!!
thanks for the video i am just getting started to pellet grilling and smoking . i just bought a pit boss because it was on sale never used one because of the videos i have watched encouraged me . thanks to Ash Kickin i cant wait to grill and smoke . keep up with the videos im going to need them
Looked absolutely amazing. The way you gently crushed the part you said you would use for tacos with your hand, holy smokes. Great job!
Good looking brisket man. Great technique 👍
Wow outstanding man
Definitely the best way of doing brisket on the pellet smoker , so happy you done this video thank you sir. Phenomenal bark the best I have seen on the pallet smoker
My first one was a success thank you sir
The 15 minute bark reset 🤔
GENIUS 🧐
Never ever heard that anywhere. You sir have yourself a subscriber. Thank you!
Great recipe, great video, great looking brisket! Thank you, Darrin!
Thank you for watching!
It's a lot easier trimming aggressively when you know you're going to use the trimmings and it won't go to waste. Thanks for the video!
I only cooked part of a brisket, but all the same rules applied. Came out perfect. Better than my last attempt! Thank you!
Great Video! I can't wait to get my Lone Star Grillz!!
Looks great D! Nice video👊🏿
Thanks bro!
Going to be doing my second brisket ever for this Thanksgiving! Last one was way to salty and the bottom was overcooked. The fat cap down idea seems like it might be just what I need, Thanks so much for your excellent explanation !!!
Darrin, i have been looking forward to my first brisket. With this recipe i can not wait!!!
I hope you enjoy it my friend!
Followed your advice on not needing a binder and man I gotta say I was nervous at first but dude it worked perfectly, great video thank you will be back!
That's so great to hear!
Nice looking brisket and man, I just love that LSG pellet cooker. Nice video!
Thank you Troy! Yes, it's an amazing cooker.
Darren......bringing the heat yet again!!! 😍😍
Thanks so much!
Great video
Thanks!
Definitely going to try this i haven't done a brisket yet
Hey DarrinI have found you a few dass ago! Actually I have Seen more or less 30 videos! They are all Perfect and soooo amazing! Thank you very much, Greetings from Austria, Bernd
Wow, thank you!
Never done fat cap down on my pellet smoker, but definitely going to try the next time and even use the same rubs
Just wanted to say thanks for this video. Done brisket twice using this method (first one was my first ever) and both turned out absolutely amazing!
That is awesome brother, so glad to hear it!
Great video! Pro tip! If you have a 2nd shelf place the Brisket on that if you do Fat Cap Up! I put a water pan on the bottom shelf and it acts as a 2nd diffuser.
Great content as always 🔥🔥🔥
I've been afraid to try a brisket, after watching your video, I think I'll give it a shot.
Going to try the temp method on the new pit boss tomorrow. Preference is with b'paper. Trying to fine tune myself.
Thx for the videos
tallow video. yes. Dude you are the best smoker on youtube hands down, and no one gives more detail that us rookies need!!!!
I appreciate that!
Nice
Great video, was this choice or prime and what pellets did you use?
great presentation. Thank you. Where can I buy those black gloves? What are they called?
They’re just nitrile rubber gloves.
Thanks for this video. Very informative. I just got me a RecTec RT-1250 and can't wait till I try your way. IS the smoke temperature (300 degress) you used, only works with LoneStar smokers, or is it general rule of Thumb for all smokers?
It’s all smokers. I also have a recteq, Traeger, and have had Pit Bosses and Camp Chefs. All the same.
I wish I'd watched this before I just did a brisket. I had never done one on a pellet and hadn't smoked a brisket in 10 years. I didn't realize how different it is from a stick burner. The outside 2/3s or more was done and the inner, thickest flat was still like 153. I had committed to not wrapped and just tried moving it around to get the center to cook more but just ended up blowing it. The point was fine but the flat was bone dry to undercooked slightly. It was the oddest thing ever. I should have at least boated it to cover the edges. Next time I'll just cook lower or around 275 again & just committ to wrapping.
Great info. by the way, what flavor pellets do you use?
Pecan
Darren, I'm going to try this technique this weekend on my traeger, do you think 300 will be too high due to the heat source placement? Your videos are always the best, thanks for the amazing content.
300° on the Traeger will be fun. I’ve cooked a lot of briskets on my Traeger at 300°. Thanks for the kind words!
Thanks for the quick reply!
Hey bossman!! Happy Thanksgiving. Do you do fat up or down on this video? Thanks for the videos.
Always down. Happy thanksgiving!
Can you mix wood chips in with the pellets on the lone star pellet smoker?
Yes you can. LSG sells specifically sized wood chips just for that purpose.
Thanks bro. Love your videos man
Where did you buy your trimmer knife for your brisket
Shun
Great video brotha, gonna try fat side down on my traeger, don’t think i can do 300 tho, prolly 225ish 😅
300° will change you’re life. There’s no reason to run 225° in my opinion.
There is when the fire box is right underneath the meat
Have you broken in the stick burner yet? Brisket looks great!
I have, there's a video of my first cook on my channel. My first brisket cook on it is coming very soon.
What do you use to keep your knives so sharp?
I use a couple different sharpeners depending on the knife. Stones to Work Sharp
Hey man, what intenal temp do you look for when smoking wagyu?
If I’m cooking at this temp, I’m still starting to check at 210°. Depends, but it’s done anywhere from 210-212°+
isnt 210 a little too much? does it not over cook? ive cooked at 206 and it felt way over. nice video!
Nope, higher cook temp, higher finish temp 👍🏼. Thanks!
Make the as long as you want
Wish my Pit Boss smoked like this
Will this work on a recteq smoker???? I don't see alot of smoke at 300 degrees
Yes it will. Use a pellet tube to supplement if you wish.
If your not seeing much smoke at 300 on your Recteq try a different pellet,mine rolls plenty of smoke at 300.I have the BullseyeRT380 and RT700.Bear Mountain Pellets have been working great for me.
I have a new Lexington pit boss smoker I never smoked brisket before can you give me gide line how to do it
Yeah, watch the video. Lol.
Are you on King Sizzle TV on Roku? I would like to see more grilling ideas but I am on ROKU most of the time.
I honestly have no clue what that is lol
rookie comment but with this method are you spritzing it when you're doing your checks?
No sir, it’s not necessary to spritz with this method
I cook a pretty good brisket on my Traeger but I spend about 4 hours at 180°F and below so I can have super smoke going and it makes for a long cook. Now I think I might have to get a Lonestar Grill Pellet Smoker. I wonder if there are any other brands out there that produce an adequate amount of smoke at 300°F.
I’ve cooked briskets at 300° on Traegers, Pit Bosses, Camp Chefs, you name it. All with zero issues and still a nice smoke ring, if that’s your thing. Easy to supplement smoke with a pellet tube if need be. You’ll still get smoke flavor at 300° regardless.
@@AshKickinBBQ Thank you for the reply and information.
Have you smoked any hot and fast on a pit barrel smoker?
@@MarkOPolo456 indeed. I open a PBC. I order my gateway drums to that.
Have you done a video about smoking an untrimmed brisket
No I haven't
You should have taken those first few morsels of deliciousness for yourself. You know, as "cooks privilege". It looks fantastic.
How many briskets can you do on that LSG?
I’ve done 6 with room for at least 1-2 more depending on size
Isn’t 300 hot for a brisket? I haven’t done one yet. It’s in the fridge. I have Ok Joe Ryder 900 pellet.
No, 300° is not too hot for briskets
Cool. Only used it twice so far. Love it so far. Smoke tapers off a lot around that temp it seems. Thx
Are these temps Fahrenheit?? Or Celsius ??
Fahrenheit, as stated in the complete recipe in the description.
Let's see the tallow process please. Thx
What type of pellet smoker is that?
Lone Star Grillz Pellet Grill.
That knife!! That’s a surgical tool!
what pellets are you using for your smoker to get that nice smoke ring
Whatever is on sale lol
Solid brisket.
Thank you!
my wife likes the thin dry burnt ends that your chopping off. I like it too. But we do hate fat.
What was the total time for the cook?
I said it in the video, 8 hours.
@@AshKickinBBQ my bad chief
No injection? Great vid 👌
I never inject my briskets unless it’s for a comp. No need.
Is this considered hot and fast
Yes, but slowly it’s becoming the norm. A lot of places are starting briskets off low and ramping them up throughout the cook and finishing at 300°.
Awesome but definitely not a backyard trim
It is if you’re eating in my backyard. Plus, I like the burger and sausage, so why have a mediocre brisket with no trim or burger, when I can have great everything.
@@AshKickinBBQ I got cha. I can tell u do competitions though. It was a beautiful trim and cook indeed
@@TheKwill32 thanks so much!
@@AshKickinBBQ Yw
that Lonestar grill pellet smoker actually works like an offset. Any other pellet grill you won't get a good smoke flavor at 300. Lonestar grillz pellet grill is on another level. Not sure why other companies aren't doing the same with pellet grills
I agree with you 100%
It’s good on a Traeger just takes longer about lil over 8 hrs at 195 on super smoke … then another 8 hrs wrapped at 250
Well considering the yoder has the same controller…………
Woodwind pro has more smoke flava
I can't tell if I just hate the pellets I have right now or this pellet I bought years ago at academy doesn't work great for smoke. I think I need to get better pellets and pecan or post. The one I have has smoke settings but cooks so darn low doing it. Highest is SP-0 and it's 210 to 215.
225f/203 pull. wrapped. paper or foil. old guy. yw. mustard wouldn't hurt. mesquite -post oak. pellet grill...go to bed. brisket breakfast burrito...old guys rule. this looks nice too. well done.
Nice, but I will never cook a brisket at 225º unless I'm smoking overnight, nor will I ever go by temp to determine when it's done. It's all about the feel.
Word to the wise-Don’t get distracted by your work phone while trimming a brisket…you will end up with stitches in your thumb.
wait ur cooking at 300? Every single video i hear about cooks at 200-250. How come urs is going so high? From wat i see everywhere the lower the heat the more smoke it makes.
200° is ridiculously unnecessary and doesn’t render fat. Cook at whatever you want, I’m just showing methods that work, every time.
During your video you never told us what was the overall cook time you said at 300°but what was the time
Yes I did, I said 8 hours on the nose in the video.
And it really doesn’t matter the time, what matters is the tenderness.
What I hate is we end up shaving off three or more pounds of fat that you paid for so I wish they were trimmed before you bought them
You sure can buy them pre-trimmed. But then you’re paying more per pound for someone to do the work for ya.
Love to render the fat down and save the tallow to throw in a pan with eggs, steak, leftover brisket etc.
Can I make burgers out of my fat
Well you’ll need some meat too lol
That's a lot of cutting.
Not really, especially to get a better product. And I make my own burger and sausage. But to each their own 👍🏼
DONT TAKE OFF THE FAT IT ALL RENDERS. Watch southern BBQ
LOL, no…it doesn’t all render. Learn to cook before commenting.
@@AshKickinBBQ I will learn from Snows and other old authentic southern cooks thank you
@@stevelarge5215 😂😂😂 okay bud. Then learn that all the big places trim their briskets for the best final product, which includes removing hard fat that WONT render. Get a clue.
pellet smokers are really becoming popular. I understand why people like them. Easy, set and forget it. Everyone is now a pitmaster. Truly not what bbq is about.
Cool story, imagine caring what people like and buy with their own money. I have 20 smokers, barrels, pellets, you name it. I also have a custom stick burner. Cook on whatever you like, and watch your own bobber.
Oh no, other people have discovered my super secret esoteric hobby!
I think its exactly what BBQ is all about. It allows people with busy schedules the ability to smoke/BBQ on their time without having to spend an entire day tending a fire. It gives more people the ability to BBQ good food and gather as a family or community. You're so right, not what BBQ is about at all...🙄