AMAZING SMOKED BRISKET ON PELLET GRILL! PIT BOSS PLATINUM LAREDO 1000 COOK
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- čas přidán 31. 10. 2021
- This is AMAZING! SMOKED BRISKET ON PELLET GRILL! The PIT BOSS PLATINUM LAREDO 1000 made this COOK extremely easy and the SMOKED BRISKE on the PELLET GRILL turned out AMAZING! Check out our latest video to see how this AMAZING SMOKED BRISKET ON THE PELLET GRILL, the PIT BOSS PLATINUM LAREDO 1000 COOKED to perfection!
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Shut the front door, turn off the lights and get comfortable as this is the express train to flavor town…population you!!! Love this gents and the curve ball with smokin. Looks like an absolute banger!!!! Smoke on gents!!!
John Collins, THE gold standard in walt twins reviews.
Hahaha!!! Brother!!! This was soooooo good!!!!!!!🤤🤤🤤
We HAVE to make this for you when you visit! 🤗🤗🤗
Haha! We love it fam! This definitely made our night! Thank you as always for making these so much fun to read!!🤙🤙🔥🤙
Haha, right?!🔥🔥
The best part for me was the dog drinking the dripping tray underneath the smoker!!! Nice cook fellas!
Haha!! Right?!😂😂. Chloe will ALWAYS find it before we do!😜😜
Awesome
Thank you so much for watching, George! This was so good!!!🤤😁
Thank you so much fam!!🤙🤙
Great results for a first time cook. Ive done many and am still changing it up every time.
Thank you brother! We can’t wait to adjust and keep getting better - we feel very accomplished for how well this one turned out!!🤙🤙🔥🔥
You should try it Texas style, (Course Sea Salt and Course Pepper mixed together) it is the best brisket ever, set smoker to 225 take the brisket to 165 Degrees and then wrap it tight in butchers and cook until 205, then rest it in a cooler for at least 2 hours and then cut and serve. remember temp not time
This! We were super happy with our first brisket, but for sure, Texas style will be next! We’ll be on the hunt for some course salt and the right pepper! Thank you for watching and for the tips fam!🤙🤙🔥🔥
OH MAN... This looks soooooo good guys!!!
Tank you so much fam!! It was amazing!!!🤙🤙🔥🔥
YES YES YES YES!!!!!!! WELCOME TO THE SMOKER CLUB! I like smoking my brisket from 225 to 250. The point you took off, cube it up, sauce it up back in smoker and keep saucing 3 to 5 times. Then throw on BS just get a little crust and put in a sandwhich! I have also taken a beef roast, cubed it up and threw in on smoker to cook just like burnt ends and turns out great. Another tip, get some really good beef hot dogs, cut in 3 to 4 pieces. Put your rub on them.and then in the smoker at about 225 to 250 for 30 min, then.sauce them up 2 or 3 times every 12 to 15 min. KILLER! My kids throw them down and better then little smokies
Oh man, heck yes! Thank you so much for the feedback and suggestions - we can’t wait to get better at this and learn more / this sounds absolutely amazing!! Much love brother!!🤙🤙🔥🔥
Looks great guys! I would change from wrapping in foil to wrapping butchers paper. Butcher’s paper gives you a very nice bark. I also wrap at about 165 degrees and smoke until 201-203 internal temp. Well done gentlemen love you guys from St. Louis!!!
Thank you so much for the tip!! We only used foil because we’d heard it’s a bit more forgiving for novice cooks like us!😂😂 We really want to use paper and will be doing as you suggested next time!!🤙🤙🔥🔥
You guys nailed it…thank you so much for your videos and taking the time to share your cooking recipes and techniques. I truly enjoy them.
@@Dwagz101 wow, thank you for the kind words man, we really appreciate it!
Butcher paper is great! I actually go to 205. Just personal preference. Keep it up guys! Good stuff
Now I need to buy a smoker. Hubby won't be happy but he'll love the food
Haha!! That’s right! You gotta do you boo, and he’ll reap the rewards, right?! It’s a win-win!!😂😂💙💙🔥🔥
I wrap mine in butcher paper and tin foil while it cooks, butcher paper first, helps the brisket to breathe and keeps the bark, great video guys
Thank you fam! We will have to keep this in mind for next time! Take care!🤙🤙
@@waltwins I definitely meant butcher paper ! Auto correct got me
@@GROVESTREET1017 haha! We totally knew what you meant!😂🤙
Awesome Guys!!!!! WOW!
Fam!!!! What is up?! We hope all is well, it’s ALWAYS so good to see you !!🤙🤙🔥🔥
I remember my first attempt at a brisket on my smoker. When it was done, I almost ate the whole dang thing!! Its sooo good. And you are right...it will only get better!! Great job on this one, Gents!! Impressive!
Hahaha!!! Rob! Thank you so much brother! You nailed it! We couldn’t get enough after we stopped filming! Sooo good!!! Much love as always!🤙🏻😁
Nice! Brisket is best when double cooked. Braise first, then smoke. 🍻
Great call! We will definitely do more research and apply next time Fam!🤙🤙🔥🔥
Oh, now we are talking. I have never smoked anything. This looks awesome.
Thank you so much Kay! We are still new to it, and we absolutely love it! It really helps that the food is so dang good!!😂😂
Looked amazing.
Thank you fam! It wasn’t perfect, but the flavor was amazing!!🔥🔥
Dang. 8 hrs!!!!! Looked great
Thank you so much fam! We still have a lot to learn, but we love this thing so much!!🤙🤙🔥🔥
Brethren! Ok, the #Waltwins food truck is ready to add this smoker! The BBQ menu will have brisket for sure- with delicious sides. So excited to see what is next in the Waltwins backyard diner!
Lol, oh for sure fam!! We gotta have the smoker, and brisket WILL be on the menu!!!!🤙🤙🔥🔥
Nice change up
Thank you so much fam!🔥🔥
We cook all our brisket to temperature (185 degrees) and then pull wrap in foil and pitch in the cooler. Kosher salt and #18 grind course ground pepper. We don't trim because that is part of our chopped beef. Good-looking brisket well done guys.
Robert Cain
2 Brothers BBQ Denton Texas
Wow, thank you so much fam! We really appreciate the feedback - this sounds absolutely amazing and we cannot wait to dive into this one again!! Take care brother!!🤙🤙🔥🔥
Awesome,yummy
This one was so good!! Well, they all are good, but this one was amazing!😂😂
Awesome job fellas. The bark on that looked fantastic 👍👍😊
Thank you so much brother! We can’t wait to get better at this!!🔥🔥
That brisket looks great! I was wishing that I was there to sample it. Low and slow is the way to go. Lol. I grill for the guys at work and they always ask how I cooked it and what I used, I always tell them that the the main thing is the love. You gotta cook with love. Lol
Thank you so much man! We knew we were a bit pressed for time so tried a bit higher temp. It worked great but we are really excited to try lower temp to get a larger smoke ring. We cannot wait! Much love fam!🤙🤙
Looks amazing
Thank you brother! It was our first one and was so good!!🤙🤙🔥🔥
Hi guys, it’s me again (I committed on your first smoker video about my 3-2-1 ribs). That brisket you made does look amazing. Not trying to criticize in any way, if you love it then it was perfect. When I smoke Brisket the evening before i trim mine just like you did then I inject with my brisket injection, you find 100 ways to make it on CZcams, I season the outside wrap it in plastic and put it in the fridge until around 5 PM the following day. Let it come up to room temperature and around 8 PM put it on my Traeger Smoker set at 225. I stay up till 2 AM then wrap it in butcher paper place it back on, check the pellets and go to bed. The next morning I don’t touch it until around 10 AM when I check the temp looking for that magical 203. When it hits the temperature I take it off, change the wrap to foil and place in a cooler that’s between 10 and noon. It stays there until 4 PM when it comes out and gets sliced up for our Brisket party. It takes a couple of days but if you want to have your guest lying on the ground scream “OMG it’s so good” then this is one way to do it. Right this minute I am making BBQ sandwiches out of smoked pork tenderloin. With the meat prices going up I can still get a pack of tenderloin for under 8 bucks and Wow! What great BBQ sandwiches it makes. Here is a trick I do. I put finely chopped up apples and sweet onions in my cole slaw and that goes on top of the BBQ in the sandwich. Try that if you never have and you too will scream OMG it’s so good.
This sounds amazing! The best thing we’re learning is that there are so many ways to do this - that said, this one here sounds absolutely amazing, we will definitely keep this one and give this way a go! We’ll have to make sure we have enough time set aside to get it all done, but it seems that the payoff is totally worth the time!! Take care fam!🤙🤙🔥🔥
Looks delicious guys!
Thank you so much brother! It turned out amazing!!🤙🤙
I just got my pellet smoker last week and did a whole chicken. Turned out amazing! Next cook will be the brisket! Great job Waltwins and thanks for the inspiration!
That is so awesome man! We will be doing a whole chicken soon for sure!!🤙🤙🔥🔥
That looks awesome. I will usually cube the point and freeze it then use it for sliders or beef and noodles. The broth you get in the beef and noodles from the point is amazing.
Perfect! We will for sure keep this in mind for our next one! Thank you for watching fam!🤙🤙
Love my pit boss! All 3 f my sons have put boss pellet grills as well. We all turn out some killer Q. My oldest is a competition level smoker, uses every style smoking rig out there and after a year on his pit boss that’s all he uses now as well. Great video
Wow, that is so great to know! We have been nothing but absolutely impressed with this! We love it and appreciate getting to learn more on it - so amazing!! Thank you for watching and for chiming in fam!!🤙🤙🔥🔥
Usual suspects on pancakes! Love it, Brett! 😂 Brisket looks awesome!
Haha! Right?! Thank you so much for the kind words, it was so good!!🔥🔥
Great vlog🙏❤️😀
Thank you as always fam!!💙💙🤙🤙🔥🔥
OMG! This is one cook I haven't tackled yet. This looks amazing, and your technique will be my first go!
Thank you so much brother, and thank you so much for the chat tonight!!😉😉
I love brisket! I wish I had the time and funds to smoke my own. Not a lot of great BBQ in Michigan.
For sure, we hope prices go back down soon - it definitely makes this a “special” treat rather than a norm… 🤙🤙
Got take the time to watch Aaron Franklin’s MasterClass…
#bestwaytosupportthechannel #watchingtheads
#Masterclass #AaronFranklin
Wahoo!! Thank you so much fam!! We always appreciate the love and support!!🤙🤙🔥🔥
Good cook boys. Good job explaining everything.
Thank you so much fam! We still have much to learn, but we are loving this thing🤙🤙🔥🔥
That is beautiful!!!! Gotta love the pellet smokers. I consider using one is like using a crock pot. If set up right, it automates a large portion of the cooking so you can make amazing food using lower cost cuts and producing a superior high quality product. Great job! You guys are the best and deserve a ton of success with your channel.
Wow! That is a perfect analogy! Thank you so much for watching, and for your kind words, John! They mean more than you know! Stay tuned for more brother! Much love from us both!❤️🤙🏻😁
Looks killer guys 🔥👌🏼 nice job 🙌🏼
Thank you so much fam! We really appreciate it!!🔥🔥
I can see it in a matter of months. Twin rehab. “Hi, we’re Adam and Brett, and we have a smoking problem. We smoke too much…meat. It started out harmless with a brisket and just snowballed. A viewer said we should try it and we thought it would be harmless. We never knew it would get this bad. Now we smell like mesquite pellets and can’t quit saying ‘all we do is meat, no matter what’!!” 😜😜 Sorry, got carried away. 😬 You’re right though, Adam. They’ll just keep getting better. It’s hard to screw it up, really. It is easy to dry it out, though, but that’s more apt to happen with oven problems than cookers- at least with me! You guys did it right checking on it, pulling it, etc. Like you’ve done it before! Awesome brother Redbeards! Troy
Haha!! We do indeed have a smoking problem!😂😂. This was so good, and we cannot wait to get better and better at this craft! We appreciate the support brother, and we’ll do our best to not dry any meats out, unless we are making jerky!🤙🤙🔥🔥
Most excellent guys!! So good to see this cook on your channel. Keep up the great videos my friends!!🔥🤙🏼🔥
Woot woot! Thank you so much brother! This is quickly going to become an addiction!!😂😂🤙🤙
Great video guys
Wow, thank you so much man!🤙🤙🔥🔥
Watching 😀👍🙏🇺🇸❤️
Wahoo!!💙💙
Wow!! Great job on your first brisket! You guys did a great job! So dang juicy! Kudos to both of you! 🌞👏👏🌴
Thank you fam! Many low to come, we’re sure, we can’t wait to get better!!💙💙🤗🤗
no smoke ring.. not your fault, all videos I’ve watched on pitboss with brisket don’t have it either. You would think spending $500 on a smoker you shouldn’t have to put a smoke tube in it to add more smoke still love your channel.. thanks for posting
Thank you for watching fam! The pellet smokers do not produce as much smoke, but still enough to give amazing flavor. We have found that sometimes, the thicker the smoke ring, the more dried out the meat is. That said, we just appreciate the process and the experience of cooking - we love this unit and feel it is as good as any other pellet smoker on the market. For sure, as we continue to cook on it, we will give our honest assessment! Take care fam!!💙💙
You need to beef all that trimmed fat and render into beef tallow. It will be some of the best stuff to oil your Blackstone down with between cooks as well as adding a beefy flavor to some of you Blackstone cooks.
For sure, we’re still new to the smoking thing, and for sure cannot wait to get better and apply all we learn - thank you for watching and for the tips man!🔥🔥🤙🤙
The slaw and sauce recipe I sent you would be perfect with this!
Oh heck yes man! Honestly, I knew I had to edit this vid, and it’s exactly what I though when you sent it!!🤙🤙🔥🔥
LOL! I understand!
Oh.. and btw.. #brettforpresident
Haha!! #weapprovethismessage
Save that fat and render it to beef tallow. And then bottle it up. So good. Well done guys!
Yes!! Something we definitely need to learn about!!🤙🤙🔥🔥
#MEATSWORD!!!!!
This brisket looks amazing guys! I have a few carving tips but other than that this is a good representation of a hot and fast cook.
Well done!!
#NEWLOGOROCKS #BRISKET #CANNONSTRONG!!!!
Thank k you so much man! You know we’ll be in touch!!🤙🤙🔥🔥 #CANNONSTRONG #MEATSWORD #RISKITFORTHEBRISKET
Also, great tips on a channel called howtobbqright. Malcom reed is the bomb when it comes to smoking.
Yessir! We’ve got Malcolm marked! He’s one of several that we watch - he legit is one of the best!!🤙🤙🔥🔥
@@waltwins right?! He keeps it pure and simple so dummies like me can follow and reproduce.
Incredible as usual my friends. If you guys ever open a restaurant or food truck I will relocate to Fla.
Don’t temp us to do so, brother!!! Thank you so much for watching John!🤗🤙🏻
Love it man! One thing I like to do is dry brine overnight with salt. Maybe the usual suspects without salt? Then you can salt brine. I want to try two things on my next cook - the foil boat and play with temps. Start at 225, then 250 then finish at 275. The theories I have read is fats render at different temps and want to see how it works.
With that said, I'd chow down on this brisket if you wanna ship me some LOL
Haha! Thank you so much fam! We also can’t wait to play with various temps as well! We will definitely be trying the salt brine as well - it sounds so amazing!! Take care!!🤙🤙🔥🔥
@@waltwins Heck yeah! I'm half tempted to order a American Wagyu brisket from Hassell Cattle. It's $150, but I have a coupon code for signing up, 20% off!
I started the art of smoked meats and it’s so fun! Prices have almost doubled in my area ☹️
For sure this was expensive - we really hope the prices change - this is getting ridiculous!😳😳
Great first attempt! I'm sure you'll come up with lots of different methods as you experiment. Plus, your trimming skills will improve each time😊👍
Thank you so much Bobbi! We cannot wait to get better at this - we have been hooked but the meat smoking bug!!🔥🔥
Amazing cook brothers! Your channel is blowing up huge, I love the variety now
Wow, thank you so much fam! We’re keeping at the grind for sure, we really appreciate the love!!🤙🤙🔥🔥
@@waltwins now we need The Usual Suspects rub!
Yessir!!🔥🔥
It was a hugh one only 8 hrs? Wow
Yes! It seemed to cook constantly closer to 290 - it was still so tender!!
225 degrees it will increase your cook time but it will be worth it. Trust me. I'm sure it did turn out good but it will be awesome with a slower cook.
Agreed! Next time, low and slow! Thank you so much fam!!🤙🤙🔥🔥
One of my favorite brisket rubs is a coffee or espresso rub. Sounds kinda gross, but honestly.. one of the best smokes I’ve done with a brisket.
That is so crazy!! We just got a Java rub from Pit Boss and we were kind of taken back! We may have to give it a try man!!🤙🤙🔥🔥🔥
@@waltwins you won’t regret it. My first experience with it was my fam in Georgia.. since then I’ve made it a dozen times. Right now beef is so expensive, but I’m hoping this winter to do it again. Cheers guys. Keep up the great videos
@@joelsmith2991 we can’t wait to try it! It really is tough as you pointed out with the price of beef. Regardless it will get done!😂😂🤙🤙
Meat Church has awesome videos on brisket
Agreed, and we have been watching them religiously!😂😂. We will definitely be implementing his tips in our next brisket cook!🤙🤙🔥🔥
Great video! Does the pitboss Laredo 1000 have a smoke setting?
My mom just asked me what I wanted for Christmas and I thought to myself, "A pellet grill". Perhaps to much... it will happen though, oh yes, it will happen. Nice work on your first of many briskets, oh how I want some (mouth watering profusely). I was thinking about doing a brisket for Christmas this year... I usually do a prime rib roast. I guess I'll see what I can get for a good price. Are you thinking of smoking a turkey for Thanksgiving? Smoke On!
Jason!!! Thank you so much for watching as always brother! Yes!!! We will be doing a smoked Turkey!🦃
This was UMMM-AZING!!!!!!!🤤🤤🤤🤤
Careful taking out all the decal fat. The fat in between the two muscles will render out some, not all but quite a bit. If you take it all out you run a risk of drying it out. If you run your knife along the fat seam after your brisket is cooked you will perfectly separate the point from the flat, it will glide right through. My last brisket cut was 5 whole Parker brisket done in less than 6 hours. I suggest putting the fat side toward your heat source , bottom in this case. The fat acts to protect the meat. For your first brisket that looks mighty fine ! Congrats Gents !
See?! Why didn’t we just reach into to you to begin with?! Won’t happen again, we promise!!🤙🤙🔥🔥. Thank you for the tips Kent!!
@@waltwins all with love guys !
Great job guys, I wanted to try taste that brisket myself....looked so good. Question, I tried to find my answer in the comments and maybe missed it. You didn't wrap the brisket at all until you pulled it to rest....correct? Thanks in advance
Hey Rob! Correct - this was suggested by a friend of ours - we have yet to do one in which we wrap it to see the difference. But for us, this worked great!🤙🤙
Twins, you know I love this channel, I am not being mean it was your first time, take this a training. Pellet smokers, go slower with a lower temp. 225, It will produce a better smoke ring, at least 1/4 inch deep. And yes get a better knife for trimming, but you covered that., cool. On my old smoker I would go out every hour over night, what a pain, the pellet smokers just run. The whole thing is just test, test, test with different temps and cook time. That brisket to me is 15-16 hour smoke but the meat has a say in that time. Also fat side down. Rest time, well depends, I have seen people rest a brisket 19 hours, A bit over the top IMO. 2 hours is good I want to eat. Depends when the party is. Time to eat is time to eat. Nice you did not spray the brisket. I gave up on that. Keep smoking guys.
Thank you so much for the tips! This is why we asked. We did a lot of research before doing this cook, but we definitely want to learn to get better - the smoke ring was the one area we knew with a shorter cook we’d sacrifice - not something we hoped for in that regard. We can only imagine how good it can get if this was our first and it was this delicious - thank you for the support and the critiques that will help! Much love fam!🔥🔥
@@waltwins Also get good pellets. I use bear mountain. Not the best but this is what i have. And they are ranked in the upper range. i am so glad you answer posts. And buy the way that one pound burger you made the other day, way to much for me. Looked god but my belly omg.
@@MrHarryhere69 we were also recommended Bear Mountain by Kevin at Man Kitchen Recipes - we will definitely be trying various pellets! We appreciate the feedback and connecting for sure! That burger was too big for us too!😂😂
This brisket looks great guys! I knew you'd love a pellet grill and I bet you are asking yourselves, or is it each other? Why didn't we get one sooner!!?!?!!?! Great cook, Cheers..... My Brothers!
Haha!! Heck yes! Like, a year ago after I watched your video for the first time!!🔥🔥
😋
Fam!!! Thank you!!🤙🤙🔥🔥
I have a vertical pit boss smoker. Will it still work the same?
Absolutely! The key is to get the internal temps. Hope this helps fam! 🔥🔥
I have the Laredo 1000 pit boss. I have a 3 lb brisket and a 3 pound rack of spare ribs. So do you think 2 hrs at 275 unwrapped and then 1 hour wrapped
Thank you so much for watching fam! That would work, as we are still a bit newer to this, we did some research on CZcams - some great advice we got from The Dawgfatha’s BBq, Meat Church, HowToBBQRight, and Mad Scientist BBQ (among many others!) hope this helps man!🔥🔥
Going to be driving through your neck of the woods in June. Should I place my order now?
Haha!! Yessir!! That’s so awesome! Keep in touch for sure!!💪💪🔥🔥
Wildfork has cheap prime brisket , I got one few months ago 46 bucks 🔥
Oh man, now I gotta get back on the Wildfork site!! Thank you for the reminder!!🤙🤙🔥🔥
@@waltwins I got some beef ribs also 👌
@@waltwins you should actually try reaching out to them maybe pick up a sponsor - wildfork food would be great to work with
@@WEALRO haha! Were you just reading my mind?!😉😉
Your gonna need new shirts made up ( The Waltwins Smokers ) or ( The Smoker Twins ). Its all good in the neighborhood. Now with your smoking skills, your gonna have to have a block party, lol. GRIDDLE ON DUDES or should I say, SMOKE IT ON DUDES.
Haha!! For sure we gotta work on a new slogan for the Pit Boss cooks!😂😂. This was so good fam, we can’t wait to get better with this thing!!🤙🤙🔥🔥
do you like your pittboss smoker?
We have been really enjoying this smoker! We appreciate the Bluetooth/wifi capability, and the size of the cooking area! So great!🤙🤙🔥🔥
8 hours? Wow, I'm assuming your pit was much hotter than the 275 setting?. My last 9lbs one was over 13 hours. Your's looked great though.
Could be, we have a secondary probe we want to watch with. We’ll keep ya posted!!🤙🤙🔥🔥
Not a bad first attempt. Pro tip, for overnight smokes go low and slow. 225 for 8 hours until that puppy is 155-165, then wrap in butcher paper and turn it up to 250 for an additional 6-8 hours until 202.
Boom, yes! Thank you so much for the feedback! We cannot wait to try this again - we will definitely do this method next!🤙🤙🔥🔥
1st
Haha!! And he’s back ladies and gentlemen!!😂😂🔥🔥
@@waltwins RETURN OF THE KING.