Watching from South Texas USA. The home of smoked brisket!!! You did a great job explaining the process of smoked brisket. Down here in Texas, we mop the brisket with apple cider vinegar so that it does not dry out. We also wrap at about 160 F in butcher paper then cook to an internal temp of 203-205 F. Good job you'all.
These guys need to travel the US to Texas, Tennessee, Kansas City, Georgia, etc to see how real BBQ is made. These guy made like boiled meat. That's why it was so soft and squishy, not tender. You should be able to easily pull the meat apart with your fingers.
I have the Pro 22, question, when is the "Smoker" setting used? I been following several videos talking about temperatures but not a single one of them mentioned the "Smoke" setting, just need to know when to use that setting.
Do not put your brisket in a water bath it'll turn rubbery wrap it tightly in 2 sheets of good quality tin foil and just use salt and pepper as a rub you want to taste the beef not just the rub. And if you are going to cook a brisket on a pellet grill set it to smoke for atleast an hour then raise the temp and believe me I'll get shot down for this but you can go as high as 148c or 300f if you are over the Atlantic ;-) Franklin does his briskets at a higher temp and his are regarded as some of the best you can get
Thanks Marc, I've just bought myself a Traegar Pro 22 and will be cooking my first brisket on it on sunday (Australian time). You just answered my biggest question; do I need to spend time cooking it on the smoke setting to really smash it with smoke to start with or will the wood fire be enough. Thanks to your comment I'll be giving it a run on smoke for an hour then ramp it up to the 107 deg C (225F) setting until the internal temp is 72 to 75 deg C (160F). I'll then be wrapping it in 3 layers of foil, returning it to the grill and waiting for it to get to an internal temp of 95 deg C (204F). I've learnt my lesson previously and will be resting it between 1.5 & 2 hours!! Any specific advice or tips on better use of the Traegar would be much appreciated. Cheers, Ben.
Ben Watkins Hi Ben glad to be of some help first advice is if your Traeger has the guard in the pellet hopper take it out as your pellets will feed more effectively also keep it clean hover out after every use some say after every 4 to 5 cooks but do it after very cook also the first 2 settings on the controller can be used for smoke or the smoke setting and the first temp 82c. You will get a smokey taste from the rest of the setting but it's only a hint that's why is suggest you put it on smoke for atleast an hour also take you brisket of at a slightly lower temp than 95c take it of at 92 as it will continue cooking wile it is resting when I rest my brisket I leave it in the tin foil and also wrap it in a couple of towels and then put it into a cool bag for a minimum of 1 and a half hours but always aim for 2 hours also don't be afraid to cook it at a higher temp like 150c many will say that's not low and slow but it's what Franklin cooks his briskets at and same as me they always come out epic :-) also slicing your brisket will effect it's tenderness always cut across the grain if you cut with the grain it won't be as tender good luck hope all goes well :-)
Ben also if you are on Facebook join the Traeger UK site on there, there are a few others that are American pages but a lot of them are arrogant and don't seem to want to help they are not like that on the UK Traeger page there some very helpful people on there :-)
American here. I wouldn't steam your brisket with booze; just wrap it, preferably in butchers' paper. This prevents over-cooking. Also, I would more slowly smoke this for at least 12 hours. Finally, try a salt and pepper rub (40/60 ratio) for a traditional Texas flavor.
As a Texan, I'm horrified by what these guys are doing to this poor brisket. If you're going to wrap it, wrap it TIGHTLY with foil and skip the liquid. It's bad enough they are steaming the brisket in a tray, the tray is TOO SMALL! I can't watch anymore (covering my eyes).
The reason it was simple is because it was all WRONG! There are many other brisket videos from actual pit masters that DO know what they are doing when it comes to brisket. Please don't follow this recipe for doing brisket. You will be disappointed.
The Americans will be wondering why the beef was so red 😂 Their hormone pumped beef looks anemic and light pink with no flavour. I'm glad the guy explained very clearly that you'd normally rest the meat for a couple hours afterwards after cooking but they were proceeding for the sake of the beginner video. Looked like the cook guy was annoyed with the small tray he was provided and the excessive amount of beer the other guy poured in mind.
I have a newer traeger, which does not have the probe. For the last portion of this process and considering this, with a 7lb brisket, about how long does the meat need to stay in the beer bath for the final stage? Thank you!
Honestly, no beer bath is needed. I've made a brisket on a real old school Treager. 3 temp switch and all. Smoke, Low and high with a temp gauge on the door. All you really need to do is find a calculator online, keep the grill at 160 deg F ('Smoke' setting) and letter go low and slow for 6-8 hours. There is a formula for every X of meat you will need Y amount of time.
If your Traeger does not have a probe then it's definitely an older version. Do not do what these guys have done putting it in a water bath do a double wrap in butchers paper and just do salt and pepper rub you do not cook on a smoker by time you smoke by temp so you will definitely need to buy your self a good thermometer there are a fair few available with remote receivers so you do not have to keep going to your smoker to check the temp look at the maverick et-732 they are really good :-)
Brock Landers that’s my problem I bought two briskets and both of them had all the fat cunt off! Brisket came out dry! Proper disappointed after a whole day of cooking and £1600 on a treager
... we don't remove the flat from deckle. That FAT layer stays in the middle. Removing it removes all the flavor that will melt into the meat. That's the point of having a WHOLE brisket. Your butcher ... butchered ... your brisket.
I'm a brisket novice and even I know this is one of the worst videos out there. If you're trying to learn do yourself a favor and forget everything these guys said. There's good videos out there this isn't one of them.
Should have just wrapped it in butcher paper and not bathed it in beer. You can keep a beer dish inside the smoker to keep it moist and get a little more flavour. And yeah, not letting it rest wrapped up tightly for two hours is a fail
Watching from South Texas USA. The home of smoked brisket!!! You did a great job explaining the process of smoked brisket. Down here in Texas, we mop the brisket with apple cider vinegar so that it does not dry out. We also wrap at about 160 F in butcher paper then cook to an internal temp of 203-205 F. Good job you'all.
Isn't vinegar mopping a Carolina thing?
Haha find it really hilarious how the dude is chewing a tiny piece of brisket for a full minute.. Has to be some really tough stuff
Thx for doing this video. Very straight forward.
These guys need to travel the US to Texas, Tennessee, Kansas City, Georgia, etc to see how real BBQ is made. These guy made like boiled meat. That's why it was so soft and squishy, not tender. You should be able to easily pull the meat apart with your fingers.
American BBQ*
I think that’s why it says beginner on the title.
I have the Pro 22, question, when is the "Smoker" setting used? I been following several videos talking about temperatures but not a single one of them mentioned the "Smoke" setting, just need to know when to use that setting.
Do not put your brisket in a water bath it'll turn rubbery wrap it tightly in 2 sheets of good quality tin foil and just use salt and pepper as a rub you want to taste the beef not just the rub. And if you are going to cook a brisket on a pellet grill set it to smoke for atleast an hour then raise the temp and believe me I'll get shot down for this but you can go as high as 148c or 300f if you are over the Atlantic ;-) Franklin does his briskets at a higher temp and his are regarded as some of the best you can get
Thanks Marc, I've just bought myself a Traegar Pro 22 and will be cooking my first brisket on it on sunday (Australian time). You just answered my biggest question; do I need to spend time cooking it on the smoke setting to really smash it with smoke to start with or will the wood fire be enough. Thanks to your comment I'll be giving it a run on smoke for an hour then ramp it up to the 107 deg C (225F) setting until the internal temp is 72 to 75 deg C (160F). I'll then be wrapping it in 3 layers of foil, returning it to the grill and waiting for it to get to an internal temp of 95 deg C (204F). I've learnt my lesson previously and will be resting it between 1.5 & 2 hours!! Any specific advice or tips on better use of the Traegar would be much appreciated. Cheers, Ben.
Ben Watkins Hi Ben glad to be of some help first advice is if your Traeger has the guard in the pellet hopper take it out as your pellets will feed more effectively also keep it clean hover out after every use some say after every 4 to 5 cooks but do it after very cook also the first 2 settings on the controller can be used for smoke or the smoke setting and the first temp 82c. You will get a smokey taste from the rest of the setting but it's only a hint that's why is suggest you put it on smoke for atleast an hour also take you brisket of at a slightly lower temp than 95c take it of at 92 as it will continue cooking wile it is resting when I rest my brisket I leave it in the tin foil and also wrap it in a couple of towels and then put it into a cool bag for a minimum of 1 and a half hours but always aim for 2 hours also don't be afraid to cook it at a higher temp like 150c many will say that's not low and slow but it's what Franklin cooks his briskets at and same as me they always come out epic :-) also slicing your brisket will effect it's tenderness always cut across the grain if you cut with the grain it won't be as tender good luck hope all goes well :-)
Ben also if you are on Facebook join the Traeger UK site on there, there are a few others that are American pages but a lot of them are arrogant and don't seem to want to help they are not like that on the UK Traeger page there some very helpful people on there :-)
Ben Watkins how’d your brisket go mate? I’m going to do my first one in next day or 2. Will prob follow your method. Sounds like what I was thinking.
American here.
I wouldn't steam your brisket with booze; just wrap it, preferably in butchers' paper. This prevents over-cooking.
Also, I would more slowly smoke this for at least 12 hours.
Finally, try a salt and pepper rub (40/60 ratio) for a traditional Texas flavor.
Doing one tomorrow on my Rec-Tec..hope it doesn’t end up being a Goodyear tire
As a Texan, I'm horrified by what these guys are doing to this poor brisket. If you're going to wrap it, wrap it TIGHTLY with foil and skip the liquid. It's bad enough they are steaming the brisket in a tray, the tray is TOO SMALL! I can't watch anymore (covering my eyes).
Such a disrespect to the brisket
Man, that's really still pretty steaming. I'd rest it longer
Slowly chipping away at the wife to be able to buy a pellet smoker. Hopefully sooner rather then later. Wish me luck
Brit teaches you how to do Brisket!!
Cheeky Devils!
very nice video, very simple and effective.
The reason it was simple is because it was all WRONG! There are many other brisket videos from actual pit masters that DO know what they are doing when it comes to brisket. Please don't follow this recipe for doing brisket. You will be disappointed.
U would still get a nice crust with out all that seasoning.. just salt and pepper
The Americans will be wondering why the beef was so red 😂
Their hormone pumped beef looks anemic and light pink with no flavour.
I'm glad the guy explained very clearly that you'd normally rest the meat for a couple hours afterwards after cooking but they were proceeding for the sake of the beginner video.
Looked like the cook guy was annoyed with the small tray he was provided and the excessive amount of beer the other guy poured in mind.
I have a newer traeger, which does not have the probe. For the last portion of this process and considering this, with a 7lb brisket, about how long does the meat need to stay in the beer bath for the final stage? Thank you!
Honestly, no beer bath is needed. I've made a brisket on a real old school Treager. 3 temp switch and all. Smoke, Low and high with a temp gauge on the door. All you really need to do is find a calculator online, keep the grill at 160 deg F ('Smoke' setting) and letter go low and slow for 6-8 hours. There is a formula for every X of meat you will need Y amount of time.
If your Traeger does not have a probe then it's definitely an older version. Do not do what these guys have done putting it in a water bath do a double wrap in butchers paper and just do salt and pepper rub you do not cook on a smoker by time you smoke by temp so you will definitely need to buy your self a good thermometer there are a fair few available with remote receivers so you do not have to keep going to your smoker to check the temp look at the maverick et-732 they are really good :-)
Manny Garcia Manny I had to buy a digital temp gage it works well me. No doubt many people can cook better than me but it works ok
Get a bluetooth one, like the weber igrill, they're better anyway
1 hour for every pound of meat
7:39 "You're not interested in what I have to say"
dscott 😂🤣😂 Nice catch!!!
Smoke for 3 hrs, let it kool, Vacuum Bag it and sous vide it for 14 hrs@55C then Sear it with a Searzall or similar product.
Sorry but tin foil wrapped doesn't take smoke like butcher's paper does and you still have to cook it for another four and a half to five hours
Whoever trimmed that brisket is evil
anybody know what 130° in old money is
try google
Most angus and oink contain e numbers.
7:40 gosh that thing is not even close to being ready. Look how rigid it is?!!
What a disrespect to a beautiful piece of beef so wrong
Your butcher destroyed that brisket.
Brock Landers that’s my problem I bought two briskets and both of them had all the fat cunt off! Brisket came out dry! Proper disappointed after a whole day of cooking and £1600 on a treager
Funny to hear them talk about BBQ like it’s foreign. I mean it is for them obviously.... they call them burnt ends.
... we don't remove the flat from deckle. That FAT layer stays in the middle. Removing it removes all the flavor that will melt into the meat. That's the point of having a WHOLE brisket. Your butcher ... butchered ... your brisket.
This is why only America should do brisket lol
Why even bother cooking the brisket if you're not going to let it rest you just wasted that piece of meat
It would have been smarter for them to stop the video, let it rest 2 hours, then come back. He just ruined 8 hours for nothing!
You should’ve let that meat 🥩 rest for a couple of hours!!!
A Brit explaining America BBQ......
Mike D right! & it was a terrible explanation at that!!
Ok mate, go back to fish and chips, the brisket its no for you !
M12 1111111111
Yeah this guy doesn’t know how to smoke a brisket. This video teaches people how to ruin a brisket.
let it rest ffs
What part of his explanation that he'd normally look to rest it for up to 2 hours are you struggling with?
This is what happens when Brits try to copy American BBQ. Boiled brisket🤮
I'm a brisket novice and even I know this is one of the worst videos out there. If you're trying to learn do yourself a favor and forget everything these guys said. There's good videos out there this isn't one of them.
Centigrade...👎
real bbq is not cooked on a pellet grill. This is easy bbq at its best. Stop this non-sense! BBQ hacking at its finest.
Should have just wrapped it in butcher paper and not bathed it in beer. You can keep a beer dish inside the smoker to keep it moist and get a little more flavour. And yeah, not letting it rest wrapped up tightly for two hours is a fail