Chef Jason. Great video. How about getting a basic flat from costco. Instead of some fancy one I cant find. Do it on the traeger. Poor mans brisket. Thanks Bill’s cool projects down Lincoln here in Parker. Will you be at the new ACE in Parker? Thanks
Hi Bill, this wasn't a fancy brisket at all, costco prime packer. Excited for the new Ace to open, not sure if I will be there just yet, travel schedule is nuts. Happy Cooking, Chef Jason
Chef Jason, I watched a wood video. In that I was cautioned about how overwhelming Mesquite smoke can be. I was told to limit mesquite to short cooks. They specifically said you’d never want to use it for a low and slow brisket. Was it overwhelming in this cook? And how do you NOT cut and taste the point on this video?
It turned out great for this brisket, I wonder if that was more for stick burners versus pellet grills? Oh I ate that point alright. Burnt Ends. Chef Jason
So a rule of thumb for video editing is that when you put titles on the screen you should leave them on long enough to be read twice. This allows slow readers time to read the titles. Yours are not on the screen long enough to even read once!
Hi Branden, I don't find that to be the case, In fact you could say that about mustard or hot sauce as well, I like to use oil because its neutral in flavor and doesn't impart anything that may be off tasting after cooking for 10-13 hours. Thanks for watching, Chef Jason
Here are all of our injectors: www.acehardware.com/search?pageSize=30&query=injector&categoryId=253& But this is Chef Jason's favorite: www.acehardware.com/departments/outdoor-living/grills-and-smokers/grill-tools/8201956?
Can you make boneless skinless chicken breast on the pellet grill please? For some reason i am having trouble with that, mine comes out dry even at 165 temp.
Hi There - That cutting board Chef Jason is using is an older model, but this is the closest in comparison and size! Happy cooking! www.acehardware.com/departments/home-and-decor/kitchen-utensils-and-gadgets/cutting-boards/6502132?
Hi Shea, brown sugar helps, apple cider helps, just a small amount sugar will help some bark develop or aid in the development of bark. Happy Cooking, Chef Jason
Great tips but the audio on this guy is way too loud. Even on medium he's still yelling. Made it harsh to listen to at the beginning. Please redo the audio and upload again. Thanks!
The fat cap deal is not controversial. You want the fat cap facing where the heat is coming from. If your heat comes from the top, do fat cap up. If your heat comes from the bottom like most typical grills, do fat cap down.
Yep, he had to tug to get that to break. Could also be if he didn't go entirely against the grain... Would have liked to see him cut into the point to see how that turned out. That's my money shot when I unwrap mine. Cut the flat away from point and open it up to see the juices just flowing...
Why are you talking so fast, are you in a race to see how many words you can say in this video? My wife said he doesn't breathe. Only watched 2 minutes couldn't take anymore. Plus you need to wear a lapel mic.
I’m no expert but 250 seems high for first phase?
Hi Random, worked great for this cook. Chef Jason
Nice job Chef Jason!
GQue BBQ thank you sir. Always the student here and trying to continue to raise my brisket bar.
someone get this guy a redbull.
Way too many Red Bulls. Thanks for watching, Chef Jason
Could you imagine this guy and Guy Fieri in a room together just yelling at each other?
Yea
Mate, that would be too hard for me to see them together. :)
Like Kong and Godzilla fighting in Flavortown
@@smokeeater695 HA HA. THAT'S AWESOME.. Happy Cooking, Chef Jason
Chef Jason. Great video. How about getting a basic flat from costco. Instead of some fancy one I cant find. Do it on the traeger. Poor mans brisket. Thanks Bill’s cool projects down Lincoln here in Parker. Will you be at the new ACE in Parker? Thanks
Hi Bill, this wasn't a fancy brisket at all, costco prime packer. Excited for the new Ace to open, not sure if I will be there just yet, travel schedule is nuts. Happy Cooking, Chef Jason
Thanks chef.
Reminds me of Matt Foley...living in a van down by the river...
somedays a van by the river seems calming. lol. Chef Jason
Chris farley not Matt foley.
Nice work
Thanks Michael, happy cooking. Chef Jason
Way to go Chef Jason. Guru smoke.
Glad I had time to read the “chef’s tips.”
We have changed those to stay on the screen for longer, if you print the recipe it will have all of that same info. Chef Jason
Chef Jason, I watched a wood video. In that I was cautioned about how overwhelming Mesquite smoke can be. I was told to limit mesquite to short cooks. They specifically said you’d never want to use it for a low and slow brisket. Was it overwhelming in this cook? And how do you NOT cut and taste the point on this video?
It turned out great for this brisket, I wonder if that was more for stick burners versus pellet grills? Oh I ate that point alright. Burnt Ends. Chef Jason
I personally prefer mesquite for my briskets. I don't see why anyone would say not to use for one...
I'm exhausted after watching. That guy is non stop.
He loves his BBQ!
Dude, please come to NH to bbq with us!
Good Job,Look'd Good!!!!!!
Hi, at one point you said fat side up then you said fat side down. Which did you do? Great video. :-)
Mark Knox fat side up.
So a rule of thumb for video editing is that when you put titles on the screen you should leave them on long enough to be read twice. This allows slow readers time to read the titles. Yours are not on the screen long enough to even read once!
We will get that fixed. Thanks
You got it! We'll keep them up longer!
there is a pause and rewind button...its not TV
Still not fixed. Great tutorial however the quick flash "tips" are obnoxious. Sucks to have to stop, rewind, replay , pause when your penning notes.
Oil as a binder can block some of the smoke penetration. I would use worstershire sauce.
Hi Branden, I don't find that to be the case, In fact you could say that about mustard or hot sauce as well, I like to use oil because its neutral in flavor and doesn't impart anything that may be off tasting after cooking for 10-13 hours. Thanks for watching, Chef Jason
How long did it take to reach 165 degrees? I didn’t see it called out in the printable recipe.
took me about 8 hours of low and slow. Chef Jason
I would like to see some Ranger Recipes
Beef short ribs please. Great video!
How many pounds was that brisket?
James Carranza it was a 13.25# packer brisket
Finally!! Thank you Chef, I will be doing this very soon!!
ant90621 very welcome. Happy cooking
where can I find the Injector used in this video!???
Here are all of our injectors: www.acehardware.com/search?pageSize=30&query=injector&categoryId=253&
But this is Chef Jason's favorite:
www.acehardware.com/departments/outdoor-living/grills-and-smokers/grill-tools/8201956?
Ace Hardware I hit the link and can’t find it on ace site
Probably types emails in ALL CAPS
LOL, I used too, NOT ANYMORE THOUGH. :-). Chef Jason
Can you make boneless skinless chicken breast on the pellet grill please? For some reason i am having trouble with that, mine comes out dry even at 165 temp.
Hi Jarvis, How about this video? ua-cam.com/video/Hd1STBS7_I8/v-deo.html Let us know if you were looking for something different!
Make your chef comments stay on screen longer please
Barney Onken we will get that fixed. Thanks for the suggestion
You got it! We'll keep them up longer!
I mentioned this a while ago. It feels like they are on even shorter now. Otherwise, great video again.
psych101436 we will get them corrected for our next video. Thanks for being patient
What size is that cutting board?! Where can I get one like it?
Hi There - That cutting board Chef Jason is using is an older model, but this is the closest in comparison and size! Happy cooking!
www.acehardware.com/departments/home-and-decor/kitchen-utensils-and-gadgets/cutting-boards/6502132?
Thanks!
Thanks for showing us how to.trim the meat. It helped put me to sleep......next video you can show how to crack a.dozen eggs..
For sure Kortneys, thanks for asking. Have a great week and happy cooking. Chef Jason
Salt and pepper. That's all you need. Definitely would end up with a nicer bark.
Man I love brisket! Just recently got into cooking them...
Watch the video done by Traeger. Way better bark and better looking brisket.
I know ace hardware sells treager but don’t use the pellets. 70% filler wood 30% actual smoking wood. They even go as far as flavoring the pellets
Their pellets are garbage..
What brand do you use?
So basically all you need to do is add brown sugar to your salt and pepper rub for bark.
Hi Shea, brown sugar helps, apple cider helps, just a small amount sugar will help some bark develop or aid in the development of bark. Happy Cooking, Chef Jason
Fun fact. This is Billy May's younger brother.
dudes about to pop
Guy fieri brother is doing it y’all
Meat looks great, barks crap
Great tips but the audio on this guy is way too loud. Even on medium he's still yelling. Made it harsh to listen to at the beginning. Please redo the audio and upload again. Thanks!
Hi Aaron, we have corrected our audio starting back in 2020, all good to go these days. Sorry for the audio issues. Chef Jason
Chet Walters ink specialist!
Recipe?
Hi Tony - Here you are! tips.acehardware.com/videos/how-to-make-traeger-smoked-brisket/
The fat cap deal is not controversial. You want the fat cap facing where the heat is coming from. If your heat comes from the top, do fat cap up. If your heat comes from the bottom like most typical grills, do fat cap down.
Make beef short ribs on Traeger
Thanks for the suggestion David! We'll add it to the January list to make!
@@AceHardware Just did beef plate ribs on my Traeger - awesome!! That will make for a great video.
That last bite looked a little tough!!!
Yep, he had to tug to get that to break. Could also be if he didn't go entirely against the grain...
Would have liked to see him cut into the point to see how that turned out. That's my money shot when I unwrap mine. Cut the flat away from point and open it up to see the juices just flowing...
why is he hide the label on brisket so much ?????
Hi Justin, were covering up the label that shows where we bought it, trying not to show the price too. Chef Jason
Didn’t even cut into the middle. It was dry he could barely swallow it 😂
Jared Hatch thanks for watching, made some killer sandwiches with this.
Color isn't the best honestly, but i'm sure it ate good.
That brisket looked like dog shit, 35 min rest, over trimmed, pointless to inject….all around awfulness
brisket looks dry
RIP headphone users
O
Ur too excited. Lol
You're awesome but no need to yelllllll!
Hi Scott,
Thanks for watching and the feedback! :)
All of u are pissing off. Ur not saying how long to leave it on for!!!!
hi Steve, total cook time will vary based on size of brisket. this was about 11.5 hours cook time, plus 35 minute rest. Chef Jason
Why are you talking so fast, are you in a race to see how many words you can say in this video? My wife said he doesn't breathe. Only watched 2 minutes couldn't take anymore. Plus you need to wear a lapel mic.
Not what I would call bark, but nice try.