Smoked Brisket On The Z Grills 1000D
Vložit
- čas přidán 14. 10. 2020
- In this video I smoke a brisket on my new Z Grillz 1000D. This Z Grills ran great and did a fantastic job. Please visit their website if you're interested in learning more about Z Grills. They also have a great deal going on till the end of the month, which is a great deal that I've never seen anyone do. If you buy a Z Grills you can get a new one, free, in 5 years. Click on the following link to learn more.
====================================================
Z Grills Offer:
zgrills.com/pages/buy-one-100...
====================================================
If you'd like to help support making it possible to keep this content coming click the links below, I'd truly appreciate it...
PayPal: www.paypal.me/aimemandclaimem
venmo.com/JPavia2199
================================================== Instagram: / aimem_claimem_smokers
================================================== - Zábava
James, that brisket looked awesome! You make trimming up a brisket look easy! Nice job!
It's definitely taken lots of practice lol
Looks good bro! Brisket is so yum but takes forever to cook it! Good job
I’m cooking my first brisket on my Z Grill following exactly what you did. The main brisket still has about 2 hours remaining but I just sliced the cap and it is absolutely delicious.
Hope it turns out great for ya.
My Z Grill arrived yesterday and the wood comes tomorrow. I cannot wait to make a brisket. I like the spray idea of applecider vinegar and apple juice. Im going to keep it simple and use black pepper and salt as the rub.
Wow!!! That looks good always love learning new things from you. I need to try this pellet smoker I've never cooked on one.👍🤤🤤😷
Thanks! I appreciate the comment.
Great looking brisket! Pellet smokers have come a long way technique wise. Great smoke ring!
They most definitely have. Thanks for stopping by.
I tried your combination of rubs and it is really damn good. It is my new go to brisket rub.
It really is an good combination.
Great brisket you are one of the beast thanks 🙏 god bless you and your family
I appreciate that! Same to you and yours.
I fully understand your smile in last scene!!
I love that fiesta brand fajita seasoning!... I have never tried it on brisket though... sounds like it need to. I have used it on pork ribs... purposely cook the ribs until they are fall off the bone... and then make pulled rib tacos... awesome... damn, I need to do that this weekend! Take care James!
It's great on ribs, brisket & chicken. I use it as a base rub.
Awesome ZGrill James kool cook 👌
Thanks!
New to subscription and enjoy you knowledge and videos.
Welcome aboard!
love my Zgrill brother
Great video bro. ZGrills is a beast
Thanks man!
Nice video brother James!!! I got really similar results on my tester brisket. Nice turnout! #Zgrills for the win
Thanks for stopping by brotha!
My first recipe of yours that i tried was your garlic mushroom chicken parmesan.MY FAMILYS FAV
Awesome! Glad you tried it and enjoyed it.
Nice looking brisket
Thanks for watching!
Brisket looked good. That Z-grills seems like it did a nice job
Appreciate it brotha!
Heck yeah James that Z grill did an outstanding job. Great looking brisket
Great looking cow brother
Thanks brotha Rich!
Cool video!! Next video you should do is a cook comparison cooking same meat/same recipe on the Zgrill, Drum smoker and stick burner and compare the difference in flavor. 👍🏼
I'm sure they all would have a different flavor. You can get more smoke off of an off set, or even a drum, compared to a pellet smoker. But that is a good idea.
Loved the video brother! I’m here in San Antonio Texas. Just got my Z Grill. Where can I get a hat like yours? Love it. Shalom my brother
Thanks! You should be able to find the hat at The Barbecue Store website...thebarbquestore.com/product-category/clothing/page/2/
How long would you recommend letting the brisket rest after its done? Love the channel, keep it going! 👍
I like to let my briskets rest a minimum of 2hrs before cutting into them if I can.
Brother James that brisket looks good..
Thanks Alex!
Out of curiosity when you put it in the butcher paper foil combo did you put it back fat cap up or down? Seems like if you put fat cap down in the broth it would preserve your bark but if you had meat side down it would absorb more moisture.
I am also really liking the combo of butcher paper and foil because sometimes honestly I could taste the foil on the finished product so this should help as a buffer
The fat cap is down in the juice.
Nice video. Brisket looks awesome.
Is it easy to swap out the pellets on the Zgrills?
No. Actually, that's one of the things I don't like about this grill. It's isn't a "deal breaker", but it is a design flaw.
Good gosh almighty is right. Looks super tasty!!
Great job on the brisket but I honestly think it was a bit over cooked. I can tell by your pull test, it just broke right off. Overall, great video!
Just bought that z grills so hoping for good results. When you said you prefer the point to the flat, my thought was, that's because its overcooked. In Kansas City we would not cook the flat so much, then we would cut the point into cubes and cook them more into burnt ends. Have you ever tried that?
I normally don't separate the flat from the point. I have before, but I usually cook them together. Burnt Ends aren't as popular here in Texas like they are in KC.
Looks great pops! Hook me up with a couple of slices of point!
They're on the way.
Hi James, a year on from this video, are you still liking the z grill? I'm considering getting 1 as here in Australia they are a cheap option, but I like the idea of a simple temp control unlike traeger etc. Cheers brother!
Yes I am. In fact, it's the one grill I use the most.
Try adding a wet paper towel under your cutting board, it'll stop the cutting board from slipping.
If you can tell me what do you charge for a brisket like that? Looks awesome!
$85
Hey get brisket. What was the total cook time ???
Fat side up? Blessings.. always enjoy your content!
Questions:
1. What type of wood are you using for pellets?
2. What was the weight of the brisket before trimming? What was the end weight after trimming?
3. What time did you start?
4. Then you increased heat to 250 after 3 hours? Or did you leave it at smoke for the entire night?
5. We should spritz every hour. If you started before bed, were you waking up every hour to spritz? Or did you start around 9ish, spritz for the first few hours, the sleep. Wake up at 5:00a, when the cook had gone for 8 hours?
The pellets are a combination of oak, pecan & hickory. Before trimming it weighed just over 15lbs and about 10lbs after trimming. Don't remember what time I started it. Turned it to 250 degrees after 3hrs of smoke. I didn't start spritzing until about 6hrs into the cook.
So you started it at 180° then bumped it to 250°? Did you wait to bump the temp until the internal hit a certain number or just wait a few hours?
I just waited a few hours before bumping it up. I didn’t wait till it hit a certain internal temp.
So can you recap? Smoke setting time cooked and 250 time? Just bought a Z grill. Thanks!
Hey brother James where did you get that cap?
thebarbquestore.com/
I'm not sure what you charged the customer but that reaction when you tried it means it wasn't enough.
I definitely need to charge more.
How much do you charge for a brisket and ribs? Just trying to learn
I charge $85 for a whole brisket and $30 for a whole rack of spare ribs.
I think I’ve been using mine wrong. I set it to smoke and once I see smoke I usually go to 180.. can I just leave it on the smoke setting for my brisket?
Are you talking about when you start it up or throughout the entire cook? I don't normally use the smoke setting. When I start it up I but it on the temp I want to cook at and leave the lid open for about 5-7 minutes and the close it. I know people who will start it on the smoke setting and leave it there overnight to cook so I know you can do that too.
👍
Quick question when you reach high temp let's say 350 ferrenhite and you wanna reach a low temp of 250 ferrenhite does the temp drop and if so how long does it take to change the temp. Thansk
You just have to turn the temp down and it'll drop without any issues.
Thansk for reply I'm in the market for a new smoker and I really don't like traeger I'll try z grill this time.
What benefit is there to using 2 kinds of pepper?
You get a better texture on your brisket. If you use pepper that's too big you end up larger pieces when you bite into it. If the granules are too small (like table pepper) it can end up tasting like you don't have enough pepper on it. When you mix them you end up with a good even blend.
Hint..if you put a damp cloth under the tray it won’t be moving around on you.
Ok, i missed the initial time. You just put it on smoke setting for a couple hours and then bumped it to 250? For how long and what temp did it need to hit before you wrapped it?
I had it on the smoke setting for 8hrs before bumping it up. Total cook time was about 9hrs. I wrap when they bark is set. I don't usually go by temp.
@@CentralTexasGrilling so 8 hours on smoke setting then wrap and add beef stock and then 1 hour at 250 and then check for when bark feels right? Does that sum it up correctly?
@@kevinvalimont I normally don't let it go that long on the smoke setting but it just happened to get done quicker than I was expecting. I don't wrap until the bark is set. You don't want to wrap before the bark is set because it'll "wash off". When you wrap it you're just taking it till it's probe tender.
how in the world did you get so much bark on yours!? I have a zgrill and i feel like my friends with traegers get waaaaay better bark then i do. I get 18 hours on a 11ish pound pork butt and the bark is just meeeeh... Well done!
Well, I don't do anything "special" really. I like to use a rub that's heavy with pepper or I'll add extra black pepper to the brisket when I season it. The pepper helps attract smoke, which helps with the bark.
First Yea # 1
How many briskets can you smoke on it at once
Depends on the size of the briskets, and how you trim them. I’d say 5-6
what type of knife is that?
The one I'm using in the beginning of the video to trim the brisket is a 12" Dexter Slicing knife. The one I'm using to slice the brisket after it's cooked is a 12" Dexter Scalloped Slicing knife.
If you’re doing it for someone else I’m surprised you’re cutting it up, it’ll dry out before they even get it and they might be disappointed when it may have been really good
I don't cut it up till right before they pick it up or I deliver it so I'm not worried about it "drying out".
Ribs??
I meant for this video to just be about the brisket so I left them ribs out. I realized I mentioned them after editing the video but decided to must leave that part in there.
Does anyone ever have problems with humidity and pellets?
Sometimes. It mainly depends on how they're stored though. I keep mine in a storage box so I don't really have that problem anymore.
@@CentralTexasGrilling any problems and pellets inside the smoker? Or will they burn just fine
@@Paul-gk9vb When I leave it stored outside yes, I found I had problems with it. Now I keep it stored in my garage and haven't really had that issue anymore.
I have a Z grill that has a problem but can't get any help from them. I tell every one I know plus customers in the big box stores not to buy a Z grill.
Luckily I haven't had any problems with mine yet so I haven't had the problem with getting a hold of anyone. Hope you're able to get your issue fixed.