PERFECT Texas Style Brisket on a Pellet Grill
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- čas přidán 26. 06. 2024
- Get the MAVERICK 1250 and SMOKE CAGE from Pitts & Spitts here: bit.ly/482KWbO
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Brisket Trimming Tutorial: • I filled my offset smo...
Recipe for this video:
- Trim brisket, slather with soy sauce and season with your favorite rub
- Place two full water pans on bottom grate of pellet grill and place a grill grate over top of the water pans
- Place brisket on rack overtop of water pans
- Smoke on low smoke for 4 hours and spritz every hour to keep surface moist
- Add secondary smoke source after 4 hours (smoke cage, pellet tube etc.)
- Increase temps to 300 degrees and continue to spritz every hour
- Rotate brisket every hour
- When brisket reaches 170 internal (around 8 hour mark), wrap brisket in foil boat, no more spritzing
- When brisket reaches at least 195 internal (11-13 hours), wrap brisket in foil with tallow and clarified butter
- Hold brisket at 150 for 18 hours until dinner the next day
- Slice and serve
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Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: www.amazon.com/Smoke-Trails-B...
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This video is sponsored by Pitts & Spitts
This video contains affiliate links and sponsored content. I earn a small commission to help support my channel when you purchase through these links. - Jak na to + styl
Get the MAVERICK 1250 and SMOKE CAGE from Pitts & Spitts here: bit.ly/482KWbO
Hi, I’ve been catching up on some of your videos researching for a new smoker and I am interested to learn more of your experience between the Pitts and Spits with smoke box and Woodwind Pro with respect to overall smoke profile, ease of use, and functionality of the grill’s. Thanks for all the great content.
@kodynelson6781 p&s has better flavor with the smoke cage, can fit multiple briskets, more versatile and can sear with it. Super high build quality. Will last forever. Wwp is smaller, less expensive, great low temp smoke and lower temp capabilities, probably more convenient, less flavor with the smoke box and much cheaper build in my opinion though.
@@SmokeTrailsBBQthanks for the quick reply, very helpful!
Wow, almost $3,000 for a pellet smoker. I've always owned Traeger smokers and they have done a good job. Not as heavy duty as the Maverick though.
As they say, ya get what ya pay for and such is the case here. I recently sold my Traeger Ironwood 850 and got myself a Maverick 1250. It's like night and day between the two. From superior materials to build quality as well as holding temps with little no no fluctuation like the Traeger, it's a solid choice and glad I took the plunge. On top of that they have excellent customer service!
Yooo Steve ! I’ve been watching and studying your videos for about 4-5 days and honestly… you are just what I was looking for. You get down to business and detail along the way. I’ve been only smoking for about 2 years on and off… I still haven’t my own methods.. just what my brother and I have done together. Now I look up to you for this. Thank you
@@williamhernandez369 thanks man!
As an avid pellet smoker guy, I sure do appreciate your how to videos with step-by-step. I've picked up some great tips from your work.
This is almost exactly my method for briskets. Been doing this for years and my briskets have always come out perfect
Nice!
@@SmokeTrailsBBQ I don’t have any of the things for a secondary smoke source any other ways I can do it make shift
Thank you sir for this video. I found you covered most of this answering questions in various comments, but it was a bit here and a bit there and you really had to look for it. This video puts it all together into a single informative and complete package. Thanks again!
That's why I did it. Glad it was helpful!
Ty for that well-rounded approach. Enjoyed the info
Thank you for another helpful video. It's as if you saw the issues I've encountered and are giving me specific advice on what to do next time
Incredibly informative. Putting all these tips to work tomorrow. Thanks!
This is exactly what I needed bought me a nice one tomorrow can’t wait to see how it goes
Love the evolution of this channel. AMAZING videos!
Glad you enjoy it! Thanks!
Your videos are so informative and well done. Your brisket rub just arrived and I can’t wait to try it!
Awesome! Thank you!
In the process of cooking this recipe, very happy with how it is looking, the game changer for me is running the pellet grill at 82c for 4 hours, I 👏🏼 you Steve
Great stuff as always Steve!
Thank you so much!
Well done sir. Thank you for the continued content and info your giving us. Really solid advise and methods. I made a sous vide holding chest thanks to you for my briskets and they come out perfect every time! I also follow a lot of other BBQ content creators on YT and honestly I find your advise the most useful. You deserve more subscribes, keep up the great work!
Thanks Chris!
Can’t agree more Chris! Congrats on the pits and spits partnership that grill looks insane!
This is an outstanding and well detailed video on how to do it right on a pellet smoker. Thanks for this.
Glad it was helpful!
Excellent and informative video, thank you. And yes, your rub is awesome! Keep up the great work!
Thank you! Will do!
That rub is out of bounds, you got a winner there! Cheers!
Awesome. Thanks Steve. Maybe there’s hope for my pellet smoker yet. Merry Christmas and Happy New Year.
Cheers bud
Agree with all comments. Great job with the channel. Thank you for sharing your techniques
Thank you!
Awesome video!
Best channel on CZcams for this particular topic in my humble opinion.
I agree.
Cheers!
Thanks for another great video Steve. Merry Christmas and all best for 2024
Merry Christmas!
Outstanding point about the hold and tips for it! That pellet smoked brisket looked outstanding. Good stuff- Brisket Aficionado and Texan (🤣🤣🤣🤣). Another great video Steve
You are bar none THE BEST brisket master on CZcams! There are others who "think" they are influential but they are nothing more than sellouts and for me, very non influential. You're a credible resource and will continue to look to your videos for tips. Keep up the GREAT WORK!!!!!!
Thanks man! I appreciate it!
@@SmokeTrailsBBQ You work hard to produce these videos. The least we can do as viewers is to recognize that, especially when the channel is genuine and credible… like your channel 👍🏻🔥🔥🔥
Too much work compared to Meat Church
Amen.
just got yoor rub can wait ti make my next brisket, for superbowl sunday!!
Awesome!
Very informative! Your the only one I actually heard and seen talking about the tenderness inside, overcooked and undercooked 12:57
If your wanting that fall apart melt, you can get it when it temps 203 and up but also very easy to over cook real fast
If you want that prime rib feel, between 190 and just under 200 but easy for me to have tougher flat
I’ve done both and I like mouth feels on both of them but definitely 2 different ways of having it.
I’ll experiment pulling at 197 😅 and see if I can hit that sweet spot lol
Thanks for sharing !
I love your videos, i still cant believe most ppl dont do the looooong hold method. Most ppl dont even know about it, they laught at me in most facebook groups, when i suggest they try it.
In Europe our oven can be as low as 50c/122f, so holding at steady 150-160f is very easy, i always throw an xtra probe in to make sure.
Smoking itself is an art, but brisket maaaan
Gonna try two Chuck roasts this weekend on my pellet grill with this method.
That is a great brisket.
Ur rub is incredible man. Best rub I ever had on a brisket
Awesome! Glad you like it!
Thanks!
Thanks Ryan!
Good looking brisket Steve. 🍻
Thanks 👍
Great video....may attempt another brisket on my low level single grate pellet grill. I definitely had the issue of basically burning the bottom. I do have to get something better to rest in though as my oven is ancient and off my 10 or more degrees. It also doesn't go that low i believe.
I have a pellet smoker, one of the tower types and I do it very slightly differently. But it's super close. I do extra smoke tubes from the get go and like 225, then go up later. But I also like islay scotch so.... The more smoke the better for me.
I'm an oven rester, and on keep warm at 150 I put another full pan of water under the wrapped brisket. Not for the humidity but for the thermal mass. Keeps the oven from doing as many wild swings. Ovens tend to have just really bad feedback loops for maintaining temp.
I think I like that rack on top of two water trays. I use the second shelf with water trays on the first but I like the idea of the brisket being closer to the water trays.
It helps the bottom cook slower than when there's a gap.
Then if there is an upper rack do you still need water pan? Thanks @@SmokeTrailsBBQ
@AngryBullBBQ yes the water pan is essential
I thought I read you thought meat closer to the water was better so then do I remove upper rack and use your system? or try to raise my water pan on bottom shelf and meat on upper? Again thanks.
@@SmokeTrailsBBQ
@AngryBullBBQ I would remove the top grate and put the grate directly on the water pan. Or raise the water pan directly up touching the bottom of the top grate somehow
Bravo!
first time long time ... This was an amazing video ... I have a tagger and a pellet tube. I will try this on my next cook...thinking about injecting with wagu tallow
Nice! Let me know how it goes!
Steve you gotta do a video on how to probe to temp. I can never get the right temp reading.
I can't set my oven temp below 170F but I found that my oven has a Dehydrate setting that actually runs at 150F. Did a 12 hour rest and worked great!
Nice
@SmokeTrailsBBQ Steve, I followed this technique and produced the finest brisket I've ever made on my Traeger 575 Pro. Oh yeah, I also used your Smoke Trails BBQ Rub which is basically the best commercial rub I've ever used
Foil boat is definitely the way to get it done on a pellet grill 👌
Yea!
Great, great great! Tons of useful info, perfect visuals, and extremely informative! I just got back to YYC last week from TX (Lockhart/Austin) and I'm super pumped to realize I can recreate that experience using the barbecue tools I already have despite not having access to post oak. Thanks so much Steve, can I buy you a beer?
Nice! That's all the thanks I need man! Let me know how your brisket turns out or if you run into any issues!
@@SmokeTrailsBBQ Thanks Steve, looking forward to the warmer weather! Many of my grills still have 10" of snow on em. Emailed you...
On my pellet grill I always have started at a low 180 to maximize smoke.. but usually for waay longer (8-12+ hours overnight) and then incrementally upping the temp in the morning to 225, 250, 275 etc over time (usually higher, the more panicked I get when it starts reaching late afternoon lol). Then I wrap in foil at 160-170 and continue cooking at 275-300 temp until the brisket probes tender at ~200-205.
But I'll try this method tonight, especially with the 2 pans underneath. Only difference is I don't have a way of holding at 150 (nor the time even if I did) though so i'll continue with the method of cooking until ~205. Hope it goes well. :)
Great video. I think I could use the same method for my Masterbuilt Gravity Series 800.
For sure you could
Steve can you add a link to your holding oven?
Tried and it turned Amazing. But very long.
Perfect, doing this for Christmas this year and I’ll be using your rub as well! Question though, I usually dry brine my briskets the night before with 1% of the total weight of kosher salt. You think I can skip the dry brine with your rub?
I don't think dry brining adds anything other than convenience if you prefer to season it the night before and skip a step in the morning. I just season my briskets 30 mins to an hour before.
Can you add a link to your holding warmer? Thanks!
For a pellet smoker, do you prefer this method or your overnight method?
I can get my Pitts and Spitts Maverick down to 150, not sure why it goes that low, but it does
Can you cook the brisket on a grill if you don’t have any smoker grill
Question… I have a large vertical smoker. Should I still use the water pans and foil boat if the top rack is far from burn pot? Love your videos! Thank you!!
I would give it a shot yes. Works for me in my drum smoker and wsm so should work.
Hey Steve, what size pans and grill grate are you using in this video? Thank you.
Nice shirt!
Thanks!
You didn't use the pecan shell pellets?
Greatly appreciate the video, always looking for ways to improve. In this video and your video on Texas Brisket you talk about holding the meet at 150 and mention 18 =20 hours or in the Texas Brisket Video 10-16 hours. How do you know how long to actually hold it as there are some big differences. What am I looking for? Thanks
I hold for 18 hours now. Mainly for convenience but it needs that extra time.
Question Steve. My oven says it goes to 145. I just temped it with a thermoworks ambient probe for a couple hours and it fluctuates all the way up to 175 or so. Not good. What I did notice though is a pan of water is staying around 145 or so. Have you ever wrapped your brisket, then vacuum sealed it and put it in water that was 145 or 150 ish?....would this work? Love your work man
So much work and time to make an above average brisket 😵💫
Would it be possible to grt a breakdown of time and temps in the description?
I wonder if instead of using pellets on pellet smokers we use chipped wood the size of pellets , would it give it a smoke ring and more smoky flavor than just using pellets ? 🤔 so you can get results like a real smoker like a offset etc
Team Pitts & Spiits
Any negatives to having the smoke tube at the beginning of the cook instead? I've always been happy with my pellet grill briskets but was looking at raising it up a notch and doesn't the brisket absorb most smoke flavor in the beginning? On the other hand I'm a little leery of making it possibly offputting/bitter. Anyone have any experience offhand? :)
I want to try this method, but the only thing I am wondering if I should do different is instead of increasing to 300, but to 250 or 275. And this is because I have a traeger pro 575 which is a smaller grill than what you used here in the video. Just curious if that would make any sort of a difference.
This rub is an absolute must. Not only for brisket (which I don't make) but for beef ribs, steaks and I LOVE IT ON BURGERS. Gotta get sum.
Glad you like it!
@smoketrailsbbq Impressive details in your videos. A bit confused on this video vs Texas brisket video on items :
- there you pull the brisket at 190, while here at 200. Any reason for differences in temp of the brisket between offset and pallet cooking ?
- here you use foil, while in the offset video you use butcher paper. What difference does that make ?
After a 14 hour cook on an offset I used to find I was getting the right tenderness at around 190 because the brisket had more time to cook, render collagen etc. But nowadays I do slightly shorter cooks and I've received feedback from people that 190 is a bit too underdone in some cases, so now I aim for around 195.
I use foil now because it's cheaper, cleaner and i don't notice a huge difference wrapping in paper vs foil if I'm taking it all the way to 195 unwrapped.
Do you think your brisket rub will be good on a prime rib? Smoked then seared.
Yep should be good
Only thing it’s missing is a smoke ring….but smoke rings don’t have a taste. Well done!
How does that bark come out if you hold it in a sous vide for resting?
A bit softer than normal but still good.
Did you do fat down here? On the LSG pellet would this work OK with pan on the lower rack and the brisket on the top rack?
thx
I only do fat up these days. top rack with a water pan below. I just don't like how doing fat down messes up the fat cap. personal preference
can you use those holding ovens inside your house?
Yes most of them don't need to be vented.
Is there any way to get that brisket rub in Canada
Not yet. I'm working on it
I don’t have any of the things for a secondary smoke source any other ways I can do it make shift
Search "smoke tube"
Can you just rest and serve? I don’t want to hold as our oven is broken. I’m planning on getting up first thing Christmas morning to start my first one 😬
Yes but go to probe tenderness in that case. Like 203 internal.
What holding oven do you use?
Winston cvap
I guess this water pan method should work well on a kamado style smoker also??
Ok so I did it today came out super juicy flavor phenomenal but my flat wasn’t really tender now I’m not complaining I pulled it off to wrap at about 190 is there something I could of done better to get a little more tenderness out of the flat? Thank you for your video btw
Was it over or undercooked? If it was too tough then it needed more time. I pull my briskets at 195 now.
Next time that’s what I’ll try thank you
So you remove the brisket, water pans and grates every 30 to 40 minutes to add wood chunks? Sounds convenient.
No there's a side chute for wood
My oven only goes as low as 170 and fluctuates like crazy. My pellet grill goes to 160. Would it be possible to pull the brisket a little earlier, say 190, and rest at 160?
160 would probably work
@@SmokeTrailsBBQthanks!
I love the water pan method. The holding period is my biggest problem. I don't have a warming oven and my traditional oven only goes down to 170. I have a sous vide but would have to use a larger vessel than I have depending on the brisket size.
Most ovens can be adjusted down 20 degrees.
When I heard you say "calibrated down" I was wondering if that's what you meant. I will have to check the manual. I'm sure mine can.
I have used a 5 gallon bucket and held my brisket at 160
I use a turkey roaster for holding, it's cheap.
The best holding option imo is just vac seal and sous vide rest. Comes out perfect every time
Ho ho ho!
Do you still use the pecan shell pellets?
Yep! Love em!
@@SmokeTrailsBBQ but didn't is the pecan shell this time?
ok... in another video you wrap and hold at 190 and you also use tallow soaked paper instead of foil. which is preferred?
I just use foil now.
@@SmokeTrailsBBQ got it. loving your videos, taking lots of notes.
I'm sure there is no difference in taste, but the main difference I can see between a real Texas brisket and the pellet grill is the smoke ring. I almost never see a nice smoke ring from a pellet smoker. I say almost because I have seen one or two with a good smoke ring, but I think maybe those are cold smoked for awhile before cooking.
While the majority of the video is very informative and well done I have one complaint. The part where you talk about holding temps and checking it with a water pan atleast in my case was completely incorrect. The water pan would only read 150 if I had the oven set to 220 and it held this temp overnight but I noticed alot of juices had come out of the brisket. I temped the brisket and to my horror found it at 210 degrees. I then set my oven to 150 and temped the brisket multiple times over the next 8 hours and found it was holding just above 150 but the damage was already done. So just a word to the wise watch for the water pan to read way to low.
Thanks for bringing this up. One question, did you have the water pan foiled? If it was open then it would be super low from evaporative cooling.
@SmokeTrailsBBQ Never even thought about that, It was open. Definitely had an awesome flavor still to the bark but the meat was so dry. Will definitely be trying this method in the future. Appreciate all your video and advice.
Great video, but who honestly has time for that?, the weekend is over by the time this thing is ready to eat
I can buy all these tips, except putting charcoal in a pellet grill. I know most these days grew up with charcoal. But I didn't and see no need for its flavor. Pellets or actual wood, yes. Charcoal, no.
The charcoal is to help keep the wood chunks lit in the smoke cage
I’ve heard a lot of comments that smoke tubes produce a distinct sub quality smouldery smoke flavour. I’m surprised it is included in this recipe 😊
They can produce an ashy/acrid flavor but it takes a lot, like running an entire tube, refilling it and running it again multiple times. One round of a tray/tube is fine and darkens up the bark quite a bit.
Thank you!
I am surprised that the bottom of the brisket would burn at such a low temp and on indirect heat.
Doesn't take much. The deflector just gets hotter and hotter like heating up a cast iron skillet.
DO NOT PUT THE FAT CAP DOWN!!!
I agree its not necessary.
Was this fat up or down? Looks great, gonna give it a try!
@@joheiberger Steve would never put a brisket fat side down 🤬
Pitts & Spitts pellet grills are glorified convection ovens. Smokes just like you'll see in most videos on CZcams where an ancillary smoke source is not employed... NO smoke after startup, NONE. Pitts & Spitts sent me a replacement controller within a week of me getting the 1250, telling me "oh, that's 'blue; smoke, it's smoking" (more like invisible smoke). I've had it 5 years now & MUST use an ancillary smoke source. PITA & loss of the entire bottom grate. I guess they must be paying good to sponsor people like Steve, Jeremy Yoder & Harry Soo, to stand next to a smoker that is not even producing ANY smoke (go watch Jeremy or Harry's video), how shameful. Wish I still had my circa 2007 USA made Traeger.
You could try the smoke cage. It works quite well for me.
@@SmokeTrailsBBQ Wow, they paid you good...
Wouldn't the flat essentially have a higher temp than the point?