Ricky my dude, thanks so much! I really appreciate that! I was trying to keep it as short as I could but still get the details across that I felt needed to be there for someone to do this at home! Appreciate ya brother!
i dont mean to be offtopic but does anybody know a tool to get back into an instagram account..? I was stupid lost the login password. I appreciate any assistance you can give me
So I ran into your video one day and just ignored it because coming from a smoker family I was always told low and slow is the only way with a brisket. But one day I was short on time and decided to follow your technique and man I feel like I have been lied to my whole life. Never thought about using beef consommé but I feel like that is a game changer. I’m actually smoking one right now, had to get a refresher from your video. So thank you for sharing your brisket secrets and keep on smokin.
Jimmy, thanks for giving the method a shot man! It's amazing what a little cooking outside the box can bring to the table! I am so glad you were please with the results, and I appreciate you watching, and dropping a comment!
Awesome video, explained every step and gave important info. No BS, no rambling, concise and to the point. Looked delicious! Trying my first one this weekend on my Austin XL. It says a lot about you that you reply to most all comments. Keep the videos coming.
Hey Mark, thanks man! I really do appreciate the feedback like this, and just try to make videos that I enjoy watching myself. This is my go to method for brisket at home, catering, or at a competition. I love it! Good luck with your brisket this weekend, and please reach out if you have any questions. I’ll do my best to answer! I will definitely keep the videos coming! Shooting one this weekend! Cheers to Friday night! 🍻🔥
i tried this method yesterday. Absolutely hands down the best brisket I have ever made or ate. 11lbs whole brisket didnt even take 5 hour to smoke. Thanks so much for this video. My shift partners will be thanking you soon.
Just smoked my first brisket using your instructions and it came out amazing! Thank you so much! The brisket passed the bend/pull test and it was juicy/tasty. Cheers!
I’ve been smoking brisket for about a year and a half using a Weber Kettle with the indirect heat method, but I recently bought the Pit Boss Lexington pellet smoker. My first brisket on it turned out terrible, but then I found this video and smoked another one on it and it was absolutely amazing. The best brisket I’ve smoked to date. Thanks! Great vid, btw. Straight to the point and no rambling about irrelevant things.
Thank you for your kind words. I am so glad you had success with this recipe! I try to eliminate the fluff and just show you my methods to cooking great food! Thank you for the support!
Doing my first one this weekend on my Lexington, I know this is a year old and hope you see lol, but what was your mistakes on the first Lexington run?
Just did my first brisket on my pit boss austin xL. 12hr smoke with a 2 hr rest for a wedding dish and was actually toasted for the meat served. 1 brisket, 3 20lb turkeys, and 3 hams. I love it i will never have anything else.
I am finally smoking a brisket tomorrow. Since I have bought a smoker I have only tried things you have videos for lol.... I did your tritip cooked like a brisket. I did your pork butts. Ribs I smoked your Turkeys 3 times... and am now officially Thanksgiving day cook. I did your riblets. Thank you so much for making these videos they have helped me so much!
This was amazing bro. I’ve seen many brisket videos with 16 hour cooks which require starting the cook at night. To be honest I don’t feel comfortable leaving my pit boss unattended for that long. I’ve had a flame out before. Thanks to this video I will finally try cooking a brisket.
Hey man! Thanks so much! Yeah, I don’t mind low and slow, but I prefer hot and fast. It started at comps for me, and just transitioned to at home too. Yeah it’s always nice to not have to worry about your smoker while you’re trying to sleep! I hope your cook goes great, be sure to let me know! And as always, let me know if you have any questions! 🔥
I can’t tell you how helpful this video was. I followed your directions for grilling for my first time ever and smoked my first brisket ever and it killed for family dinner! Thanks again man. Keep doing the lords work.
So I watched your video and tried my first brisket the hot and fast way. I followed every step, exactly like you did it. I felt like I was betraying everything I knew about brisket, and let me tell you…… It was apparently awesome! I say apparently because there was none left for me! I cut it up and put the tray out. I stepped back to let everybody get in on it, and they crushed it! I didn’t get any! Can’t wait to do another one now! Thank you!
Following this recipe as closely as I can for my brisket flat! I was able to pick one up at the local butcher at a market and it's been smoking for a few hours now. I can't wait to try it! All your recipes come out amazing. I think one of my family's favorites so far have been the shotgun shells!
Hey man thanks so much for this video. I got a pit boss two father's day's back and I am finally trying my first brisket this weekend, thanks to the confidence I gained watching your video. Seriously, thanks man 🙏
Looks great. I smoked two racks of ribs this past weekend, the spritz I used was a combination of the cream soda flavored Dr. Pepper and bourbon. Added a little flavor to it. Cheers!!
Everyone loves a man that brings flavor to the table ,But Most importantly everyone appreciates a man that is passionate about orchestrating it,Thanks Bon Appétit by my lockhart before I do this as you explained it,BLESSINGS
I know I’m kinda late to the party!! But thanks so much for the video... I’m getting my pit boss this weekend.... so excited!! Being that I’m a female ZERO of my friends BBQ 🤪😂 I’m a lone shewolf in these parts it seems!! Super excited to try your method! Thanks so much!! 💕🙏
Hey! Thanks for watching, and taking the time to comment! I sure hope you enjoy your Pit Boss as much as I enjoy all of mine! Learning bbq is a great experience, and I’m sure you’ll be a pro in no time to! Be sure to let me know how your cook turns out! 🔥
@@AshKickinBBQ thanks so much!! I really appreciate you taking the time to message me back!! Ya, can’t wait, binge watching all your videos now!! This weekend can’t come soon enough! Thanks again!! 💕🙏
So Trina, how is it going?!?!? My pit boss arrived today. I'm so excited to get started. I cannot decide what to try first. Any suggestions? I too am excited to have found Ash Kickin' BBQ because I have like no friends and none who do up the bbq despite living here in TX. hahaha. Let's get all the BBQ Babes to Unite!
@@fabulouslyclever7843 congratulations on your pit!! 💕❤️🙏 I’ve been loving mine! My very first cook I made hamburgers.... the fattier the better, to help season your grill... I just threw a bunch of my favorite seasonings, ground beef and a little onion... +1 egg (you don’t have to add the egg if you don’t want to!! It just helps it to stick together is all!) .....heated the pit up to 400 degrees... Brushed the grill with a high smoke point oil.... and grilled them for 8 minutes each side! I’ve noticed the hotter side is near the chimney....(at least on mine) so please see if yours is the same! (It can be helpful to know that for long cooks) I’ve also cooked a roast.... burnt ends.... many, many chickens and a ham. I haven’t tried ribs yet, excited to try that soon! Ash kickin is one of my favorite pit channels... lots of awesome tips and info here!! Let me know how your cook goes! Happy to see another grill babe out there!! 💕❤️🙏 Have a great day!!
I love the fact that you did not over season. Some videos I’ve seen have the brisket just loaded with seasoning. You use the liquid to moisten and flavor the meat- a great idea. All done in a lot less time too. Thank you.
15 lbs pre-cut...possibly still 12 lbs after taking off the fat and rounding off the sides...you need a lot of seasoning for that much meat. Also, the seasoning is also for a good bark though this one wasn't bad, just not as defined as others.
I just found this video and I’m going to give my first brisket a try this weekend in my Austin XL pitboss. I tried your ham recipe and it was a hit. Thanks for all that you do. I’ll let you know how this one goes. I’m a little nervous about it but hey I will never learn if I don’t try
I'm now doing my 3rd brisket (sams club prime) this method and I'm sure like the last two it'll be perfect. I've never had any issue with being dry or not having enough smoke flavor. Even down to -20 degrees this was the best way I've done it!
Man, that’s is AWESOME! I love hearing people have success with this method. It’s my absolute favorite, and I’ve never had issues either, even cooking choice grade! Thanks so much for taking the time to leave a comment, and for your support. I really do appreciate it 🔥
Man, I usually cook mine 16 hrs and rest it like another 4 hrs in a cooler. I gotta try it this way, seems way easier and half the time at least. Count me in. Thanks for this.
Looks amazing my man !!!! Great content once again Darren.. Cooking a 15 lb brisket as we speak following it step bye step ! 🙏🙏 to you and your family!
Once upon a time we made a brisket and it turned out like shoe leather. Today we followed the steps you outlined here and we’re both fat and happy from our DELICIOUS brisket. Thank you for the awesome technique and video.
Perfect. Been watching H2BBQRight 4 years! Got a comp coming up Friday. Been on all day low and slow 200, but that brisket has me changing tunes! Thanks a million
Yessir, I used to be the same way, but I switched to hot and fast for comps, because I like sleep, lol. Now, hot and fast is my norm even at home. Turns out a quality product in a fraction of the time. This was a prime. All the briskets I’ve cooked on my channel so far are prime. For comps I cook Snake River Farms.
My first time grilling anything ever I followed your recipe here and wow. I blew it out of the park. Me and my family loved it. My wife said she thinks I can win competititions so I signed up for a brisket competition at my work this month!
Dude, that’s so great to hear. Thank you so much for letting me know. You’re very welcome brother, and thank you so much for your support! It means a lot!
@@AshKickinBBQ Hey Darren got a question for you and by the way Love all you content ! I noticed you cooked your brisket fat side down I always thought fat side up on meat so that was my question thanks Brother for all your hard work on your videos 🙏🙏🙏🙏
@@michaelwhalen4337 yessir, I always cook fat down because my heat source on my cookers is below my meat, helps protect it 🔥. Thanks for your kind words!
Wrap when your color is good and your bark is set. Might be at 160, might be at 170, gotta go by the appearance you’re looking for. I start checking tenderness at 210. Might be done at 210, might be done at 212. These are guidelines, but they’ll get you in the ballpark.
Ordered my Pit Boss 850 earlier today and this is the first thing I'm going to throw on there. Looks damn good. I've never fixed a brisket but have always wanted to try.
Heck yeah man! Thanks for watching! Good luck on your cook, and feel free to hit me up if you have any questions! I’m always happy to help! Congrats on the Pit Boss purchase! 🔥
@@mistermacphisto9972 congrats on your purchase! I’ve done salmon, steak, and hot dogs so far on it. Trying to get a brisket on this weekend! Piece of advice. The first time priming it takes forever or feels like it. Getting those first few pellets to drop is a really slow process and it probably took me about 45 minutes to get the grill up to 350 degrees to burn off all the chemicals on the inside. After that it works like a champ and heats up in just minutes. The app can be a little choppy but I find it more than usable. The ability to turn it on, set/change the temp, and monitor the internal temp of meats is great. Let me know how your first session goes!
Great video, Daren! I recently purchased a Pit Boss and it’s my first time smoking a brisket. I trimmed as best I knew how while watching your video and then seasoned. My question is about how long does it take for the brisket to reach an internal temp of 170? I know it can differ, but what is the average time if the smoker is at 300 degrees like in your video? You got to 3 hours on the video and the brisket was at 154 degrees. How much longer til 170? I will monitor the internal temp but a timeframe of how long would let me know I’m on the right track. Thanks & Merry Christmas!
Hi Jon, thanks for reaching out. The main thing to remember is you’re not cooking to any specific temp. You’re cooking to color, and until the bark is set. The reason I gave temps was a guideline to let you know when it was right for me in the video. It’s going to be different for everyone. The biggest things to remember is cook to color, and then once you wrap cook to tenderness. Temps are just a guideline and that’s why I don’t have a clear answer for you. 154-170 on one brisket could be an hour, and could be two hours on another brisket. That’s why cooking to color is so important.
I love that this dude comes at the idiots hard 😂😂😂 I’ve never heard of a hot and fast “brizzy” 🤣 but my man that looks absolutely INCREDIBLE!!! Going to have to try this method out exactly. I usually do the butcher paper wrap and pull at 200-203 and let it rest in a cooler. Only because I’m not a pro and I’ve done what I’ve seen in other videos. Also the trimming was masterful.
First off, Thank you for the informative video using a "Pit Boss Grill"! Secondly, I'm an "Old School - Traditional Pitmaster". I have reservations with trimming any brisket, though in my self built pits of yesteryear that could consume half a cord of mesquite, Pecan, and peach woods, I needed the fat to prevent the meat from drying out and burning. I now find myself needing to forget what I know as I try and learn a better way using my new Pit Boss grill. Aside from your "Hot & Fast method", are the traditional slow smoke techniques still applicable? Also I have never wrapped a slab until I removed them from the pit.
@@glennyerger760 I’m no master but my first attempts at smoking involved the old school side pots, using wood chunks, constantly manually adding to the fire pit, monitoring the temp, etc. I just got a pit boss pellet grill and the difference is night in day with ease of use. Just add pellets and let the grill do the rest. I know the old school smokers will say you don’t get the same smoke flavors but the ease of pellet grills makes it more fun and less of a chore. Hope you make fantastic food for family and friends. Happy 4th
I’ve been following your video to make a brisket today. Just finished wrapping, pouring some juice in with the brisket after the brisket to the 170* mark. Now I’m just waiting for that 210* point. I’m not normally a patient man, but after seeing your brisket, I’m forcing myself to follow these instructions to the “T”. I just hope it comes out half as good as your does. However I am having a LOT of difficulty keeping my smoke tube lit well enough to actually smoke. I’ve re-lit it 3 times now…
Pretty sad when you have to add a smoker tube to a pitboss smoker to add more smoke , dont make sense No fault to you I'd do the same thing your brisket looks good
Well, to be honest if I’m cooking low and slow, I don’t add one. I only add it to my hot and fast cooks, regardless of the pellet grill I’m using. They all seem to have a tough time producing adequate smoke at higher temps. But I also add it to help with the smoke ring. Thanks for your kind words on the brisket, and thank you for watching! I definitely appreciate it!
I'm going to give this a try. I have only smoked brisket once, it just takes too long low and slow. I didn't even eat it that day (it was too late). 😅 I will try this fast way (8 hours).
Big thanks Darrin - just got a Pit Boss pellet grill and jumped straight in with your brisket recipe. Excellent instructions and detail. I followed them to the the letter and got a fantastic result. All the best mate, Gary, Perth , Western Australia
Gary, man that is awesome! I am so glad you took the time to drop a comment, and let me know how the process worked for you! Seriously, thank you for watching, and the kind words! And congrats on your first of MANY successful brisket cooks! 🔥
Man, that is awesome! Thank you for coming and dropping a comment. I really appreciate. Stuff like that is reason enough for me to keep making videos! Congrats on your first smoker, and congrats on your first brisket cook!
Mad Horse BBQ Brian! Man, I’m glad you were able to check it out! I appreciate you watching brother! The slicing knife for trimming is a new trick I learned from great guy down in Texas, and man it works slick! Thanks for watching! I hope you and the family are staying safe! 🔥
Bro that brisket fresh out of the pack looks way better than anything I have seen at the store. Thick and clean. Must be nice. These small twin grocery stores have the bare bones so my options are limited and often pretty bad
Bro awesome video!! I smoked a brisket Sunday that I had to fast cook, I used your method and it came out awesome!! Thanks for the great tips and video!
Hey man, thanks for the kind words! Super stoked that you had a successful cook! It’s been a long time since I’ve cooked a brisket low and slow…I really do prefer hot and fast, lol. Thanks for the comment man, I appreciate it!
Nice cook brotha, I just picked up an Austin XL. What do you prefer fat side up or down? I noticed you cooked it down on this one. I will mainly be using it for low and slow cooks.
Hey Kirby! Sorry I missed this comment! Congrats on getting the Austin XL! It's a beast! I prefer cooking fat down, but that's just me. With the heat source coming from below my meat, I like having the fat to protect it. I cook fat down on any of my cookers whether it's pellet, drums, etc. The only one I'd like to try fat up on is my Weber Kettle, someday!
I took a few liberties with the seasoning and I did it on a kettle smoker but good lord did it come out amazing... one thing I definitely want to share tgat I did different us a day b4 I seasoned the meat I rubbed the brisket with baking soda and had it in the fridge for a full 24 hours which helped out tremendously to make the meat more tender.i use this trick for cheap 2 dollar steaks that come out more tender than anything I've payed a fortune for.i wish I had taken pictures when I was making it to show progression of the cooking but I'd like to share pictures of the finished product do you have an email address I could so so with or a link to a Facebook account to share with
Really loved the video. Going to try this next weekend. Only question I have is I always hear not to set overnight after seasoning because the salt draws moisture from the meat .
That’s not true at all. It draws moisture out, then pulls it back in, with the seasoning. Most places season the night before and for good reason. I wouldn’t do it with thin cuts like ribs, but brisket and butts are just fine. Even dry brining a steak, same concept.
Weird, was talking about cooking this to my kid, and no where never have i youtubed this subject. And behold my phone heard it and there it was on my youtube feed. Our smart phones listen what we say, all the damn time.
Love your video, Dude. Short and simple just like you smoked that brisket! So fine, so fine! Hit all the key points, can’t wait to try it myself. Smoke On, Dude!!!🤠
Hey thank brother! I really appreciate it! I like to keep it as short as possible, while giving pertinent information! Good luck with your smoke, and please let me know how it turns out 🤘🏼
Hey brother! I just wanted to say, that this is an awesome video and I'm doing my first brisket tomorrow on my Pitboss and here's hoping it turns out as good as yours
Just bought the pit boss 1600 absolutely love the size of it. It is my first pellet grill and i definitely need to learn how to get the temp right i set it at 250 and in the box was 320 not sure if i didn't something wrong but i will keep trying
It will take some time to break the grill in, just keep playing with it and cooking on it and the temps should get better. If not, contact Pit Boss and they will help ya out!
I always wondered why turn in boxes had slices out of the flat.....best tasting slices are from the end combo point/ flat Along with burnt ends Another great video.....you always make sure to explain what your doing and why you're doing it Always been a 250° guy......thinkin I should try some hot & fast briskets There goes all my notes...lol Thanks for the video
Well you don’t have to go turn in slices of the flat, you can turn in burnt ends if you want. But I think a perfectly cooked slice of flat shows the judges you know what you’re doing, ya know? Thanks for the kind words, and yes definitely give a H&F brisket a try! Thank you for watching Kevin!
Bro amazing video that brizzy looks delicious 🔥🔥🔥 love that the video is only 12 min with all the info you gave us.
Ricky my dude, thanks so much! I really appreciate that! I was trying to keep it as short as I could but still get the details across that I felt needed to be there for someone to do this at home! Appreciate ya brother!
i dont mean to be offtopic but does anybody know a tool to get back into an instagram account..?
I was stupid lost the login password. I appreciate any assistance you can give me
@Jaxson Alberto instablaster :)
Brizzy? 😂
“The best way to cook a brisket is how you, your family, & your friends enjoy it!” I really like that man
Thank you brother, it's the truth!
That is the best advice
People still gonna argue this but he’s absolutely right
@@blake253 unpublished
Upper m. M
So I ran into your video one day and just ignored it because coming from a smoker family I was always told low and slow is the only way with a brisket. But one day I was short on time and decided to follow your technique and man I feel like I have been lied to my whole life. Never thought about using beef consommé but I feel like that is a game changer. I’m actually smoking one right now, had to get a refresher from your video. So thank you for sharing your brisket secrets and keep on smokin.
Jimmy, thanks for giving the method a shot man! It's amazing what a little cooking outside the box can bring to the table! I am so glad you were please with the results, and I appreciate you watching, and dropping a comment!
Awesome video, explained every step and gave important info. No BS, no rambling, concise and to the point. Looked delicious! Trying my first one this weekend on my Austin XL. It says a lot about you that you reply to most all comments. Keep the videos coming.
Hey Mark, thanks man! I really do appreciate the feedback like this, and just try to make videos that I enjoy watching myself. This is my go to method for brisket at home, catering, or at a competition. I love it! Good luck with your brisket this weekend, and please reach out if you have any questions. I’ll do my best to answer! I will definitely keep the videos coming! Shooting one this weekend! Cheers to Friday night! 🍻🔥
i tried this method yesterday. Absolutely hands down the best brisket I have ever made or ate. 11lbs whole brisket didnt even take 5 hour to smoke. Thanks so much for this video. My shift partners will be thanking you soon.
Awesome brother, I'm so glad to hear it was awesome! It makes a tasty product in half the time, literally!
Just smoked my first brisket using your instructions and it came out amazing! Thank you so much! The brisket passed the bend/pull test and it was juicy/tasty. Cheers!
Oh heck yeah brother! I'm so glad you had success with this method!
I’ve been smoking brisket for about a year and a half using a Weber Kettle with the indirect heat method, but I recently bought the Pit Boss Lexington pellet smoker. My first brisket on it turned out terrible, but then I found this video and smoked another one on it and it was absolutely amazing. The best brisket I’ve smoked to date. Thanks! Great vid, btw. Straight to the point and no rambling about irrelevant things.
Thank you for your kind words. I am so glad you had success with this recipe! I try to eliminate the fluff and just show you my methods to cooking great food! Thank you for the support!
Doing my first one this weekend on my Lexington, I know this is a year old and hope you see lol, but what was your mistakes on the first Lexington run?
Just did my first brisket on my pit boss austin xL. 12hr smoke with a 2 hr rest for a wedding dish and was actually toasted for the meat served. 1 brisket, 3 20lb turkeys, and 3 hams. I love it i will never have anything else.
That is awesome, Cory!
I am finally smoking a brisket tomorrow. Since I have bought a smoker I have only tried things you have videos for lol....
I did your tritip cooked like a brisket.
I did your pork butts.
Ribs
I smoked your Turkeys 3 times... and am now officially Thanksgiving day cook.
I did your riblets.
Thank you so much for making these videos they have helped me so much!
Hey Edward, how did your brisket turn out? Sorry I missed your comments last week! Thanks so much for the kind words man!
This was amazing bro. I’ve seen many brisket videos with 16 hour cooks which require starting the cook at night. To be honest I don’t feel comfortable leaving my pit boss unattended for that long. I’ve had a flame out before. Thanks to this video I will finally try cooking a brisket.
Hey man! Thanks so much! Yeah, I don’t mind low and slow, but I prefer hot and fast. It started at comps for me, and just transitioned to at home too. Yeah it’s always nice to not have to worry about your smoker while you’re trying to sleep! I hope your cook goes great, be sure to let me know! And as always, let me know if you have any questions! 🔥
I can’t tell you how helpful this video was. I followed your directions for grilling for my first time ever and smoked my first brisket ever and it killed for family dinner! Thanks again man. Keep doing the lords work.
That's awesome man! thanks so much for taking the time to leave a comment!
So I watched your video and tried my first brisket the hot and fast way. I followed every step, exactly like you did it. I felt like I was betraying everything I knew about brisket, and let me tell you…… It was apparently awesome! I say apparently because there was none left for me! I cut it up and put the tray out. I stepped back to let everybody get in on it, and they crushed it! I didn’t get any! Can’t wait to do another one now! Thank you!
That is so awesome to hear, I'm glad you had awesome results and hope you get to enjoy some next time, lol!
Beautiful! Getting the Lexington soon so I can smoke a brisket for the first time. Can’t wait! Thanks for the tips!
3rd time doing this recipe. When I’m a couple days away from bbqing I go through your videos to decide what I’m going to cook. Thanks again buddy!
Dude, made my day! Thanks so much for the awesome comment! I'm so glad to hear this recipe has done well for you!
Shared your page with some coworkers. I’m trying your ribs out Sunday! Keep them coming!
Just got a Pit Boss 1000 . Looking forward to learning the basics from You Tube ! Looks like you have it figured out !
Following this recipe as closely as I can for my brisket flat! I was able to pick one up at the local butcher at a market and it's been smoking for a few hours now. I can't wait to try it! All your recipes come out amazing. I think one of my family's favorites so far have been the shotgun shells!
So glad to hear it!!
Hey man thanks so much for this video. I got a pit boss two father's day's back and I am finally trying my first brisket this weekend, thanks to the confidence I gained watching your video.
Seriously, thanks man 🙏
Nice man! I’m a huge fan of those Costco prime briskets. Love the bark on yours at the end!
Grill Sergeant thank you brother! For the price, they can’t be beat! I sub’d and rang that bell for ya! Don’t know how I missed that, lol! 🔥
Looks great. I smoked two racks of ribs this past weekend, the spritz I used was a combination of the cream soda flavored Dr. Pepper and bourbon. Added a little flavor to it. Cheers!!
Sounds delicious!
OMG! I did this tonight and it is the Best. Brisket. EVER!!!!
Thank you for the video! First brisket on my new Pit Boss and it turned out PERFECT!
That is so awesome to hear! Congrats on your successful cook, and thanks for coming back to let me know!
This guy is the real deal explains everything in detail i like the addition of the consomm'e
I've never seen anyone trim a brisket with scissors but have to admit the shape of the brisket was really nice.
Haha, it’s a comp trick that I’ve just started incorporating at home too! Thanks for watching!
He treats his brisket like an art project (which it is). Awesome as always 👍
Everyone loves a man that brings flavor to the table ,But Most importantly everyone appreciates a man that is passionate about orchestrating it,Thanks Bon Appétit by my lockhart before I do this as you explained it,BLESSINGS
The best to barbeque a brisket is with a family, agree with you man.. respect
Hey, thanks so much! I appreciate that! Thank you for watching! 🔥
Love the color when you hit it with the Hoochie mama! Also thank you for making this video
Thanks so much for watching! That Hoochie is good stuff!
I know I’m kinda late to the party!! But thanks so much for the video... I’m getting my pit boss this weekend.... so excited!! Being that I’m a female ZERO of my friends BBQ 🤪😂 I’m a lone shewolf in these parts it seems!!
Super excited to try your method! Thanks so much!!
💕🙏
Hey! Thanks for watching, and taking the time to comment! I sure hope you enjoy your Pit Boss as much as I enjoy all of mine! Learning bbq is a great experience, and I’m sure you’ll be a pro in no time to! Be sure to let me know how your cook turns out! 🔥
@@AshKickinBBQ thanks so much!! I really appreciate you taking the time to message me back!! Ya, can’t wait, binge watching all your videos now!! This weekend can’t come soon enough! Thanks again!! 💕🙏
@@trina7274 you’re very welcome! I appreciate the support so much! New video dropping tomorrow evening! Pork belly burnt ends 🔥
So Trina, how is it going?!?!? My pit boss arrived today. I'm so excited to get started. I cannot decide what to try first. Any suggestions? I too am excited to have found Ash Kickin' BBQ because I have like no friends and none who do up the bbq despite living here in TX. hahaha. Let's get all the BBQ Babes to Unite!
@@fabulouslyclever7843 congratulations on your pit!! 💕❤️🙏
I’ve been loving mine! My very first cook I made hamburgers.... the fattier the better, to help season your grill...
I just threw a bunch of my favorite seasonings, ground beef and a little onion... +1 egg (you don’t have to add the egg if you don’t want to!! It just helps it to stick together is all!)
.....heated the pit up to 400 degrees...
Brushed the grill with a high smoke point oil.... and grilled them for 8 minutes each side!
I’ve noticed the hotter side is near the chimney....(at least on mine) so please see if yours is the same! (It can be helpful to know that for long cooks)
I’ve also cooked a roast.... burnt ends.... many, many chickens and a ham. I haven’t tried ribs yet, excited to try that soon!
Ash kickin is one of my favorite pit channels... lots of awesome tips and info here!!
Let me know how your cook goes! Happy to see another grill babe out there!! 💕❤️🙏
Have a great day!!
Cooked my very first big daddy brisket with this method yesterday… it was phenomenal!! Great instructional video and this is the way for the future.
Couldn't agree more brother!
I love the fact that you did not over season. Some videos I’ve seen have the brisket just loaded with seasoning. You use the liquid to moisten and flavor the meat- a great idea. All done in a lot less time too. Thank you.
You're very welcome Jimmy, thank you so much for watching brother!
It's a big chunk of meat. You really have to be generous with the seasoning.
15 lbs pre-cut...possibly still 12 lbs after taking off the fat and rounding off the sides...you need a lot of seasoning for that much meat. Also, the seasoning is also for a good bark though this one wasn't bad, just not as defined as others.
I just found this video and I’m going to give my first brisket a try this weekend in my Austin XL pitboss.
I tried your ham recipe and it was a hit. Thanks for all that you do. I’ll let you know how this one goes. I’m a little nervous about it but hey I will never learn if I don’t try
You got this brother! I also have a new brisket video dropping today at 4pm CST!
@@AshKickinBBQ Thank you. looking forward to seeing the new video. Just to let you know, you have really changed the way that I bbq. 👍🏼
@@AshKickinBBQAppreciate you spinning the block!! Last brisket way too dry for my liking, need to get it down
I'm now doing my 3rd brisket (sams club prime) this method and I'm sure like the last two it'll be perfect. I've never had any issue with being dry or not having enough smoke flavor. Even down to -20 degrees this was the best way I've done it!
Man, that’s is AWESOME! I love hearing people have success with this method. It’s my absolute favorite, and I’ve never had issues either, even cooking choice grade! Thanks so much for taking the time to leave a comment, and for your support. I really do appreciate it 🔥
first brisket on my pit boss this recipe is awsome juice tender thanks love it can't wait to try some more of your recipes
Followed your video today for our first brisket and it is PERFECT. Thank you for posting the video!
That’s awesome! I’m so glad to hear it! You’re welcome, and thanks for your support!
Man, I usually cook mine 16 hrs and rest it like another 4 hrs in a cooler. I gotta try it this way, seems way easier and half the time at least. Count me in. Thanks for this.
Let me know how it turns out!
Looks amazing my man !!!! Great content once again Darren.. Cooking a 15 lb brisket as we speak following it step bye step ! 🙏🙏 to you and your family!
Hope it turned out well brother, blessings to you and yours as well!
Once upon a time we made a brisket and it turned out like shoe leather. Today we followed the steps you outlined here and we’re both fat and happy from our DELICIOUS brisket. Thank you for the awesome technique and video.
That is so awesome to hear, thank you so much for your kind words and support!
@@AshKickinBBQ Believe me, it’s our pleasure! Today we’ll be making the smoked meatloaf you shared. 😋
Perfect. Been watching H2BBQRight 4 years! Got a comp coming up Friday. Been on all day low and slow 200, but that brisket has me changing tunes! Thanks a million
What grade of brisket please sir
Yessir, I used to be the same way, but I switched to hot and fast for comps, because I like sleep, lol. Now, hot and fast is my norm even at home. Turns out a quality product in a fraction of the time. This was a prime. All the briskets I’ve cooked on my channel so far are prime. For comps I cook Snake River Farms.
My first time grilling anything ever I followed your recipe here and wow. I blew it out of the park. Me and my family loved it. My wife said she thinks I can win competititions so I signed up for a brisket competition at my work this month!
Awesome!!
Hey man i just made my first ever brisket on your recipe/way to make one and it was a success!!! Thank you brotha...
Dude, that’s so great to hear. Thank you so much for letting me know. You’re very welcome brother, and thank you so much for your support! It means a lot!
@@AshKickinBBQ Hey Darren got a question for you and by the way Love all you content ! I noticed you cooked your brisket fat side down I always thought fat side up on meat so that was my question thanks Brother for all your hard work on your videos 🙏🙏🙏🙏
@@michaelwhalen4337 yessir, I always cook fat down because my heat source on my cookers is below my meat, helps protect it 🔥. Thanks for your kind words!
Followed your method pretty much exactly, except I didn't use a smoke tube. 15 pound (pre-trim) brisket turned out fantastic! Thanks!
Gonna do my first brisket soon. So you recommend about 170 then wrap? Then take it up to 210? Thanks.
Wrap when your color is good and your bark is set. Might be at 160, might be at 170, gotta go by the appearance you’re looking for. I start checking tenderness at 210. Might be done at 210, might be done at 212. These are guidelines, but they’ll get you in the ballpark.
Ordered my Pit Boss 850 earlier today and this is the first thing I'm going to throw on there. Looks damn good. I've never fixed a brisket but have always wanted to try.
Heck yeah man! Thanks for watching! Good luck on your cook, and feel free to hit me up if you have any questions! I’m always happy to help! Congrats on the Pit Boss purchase! 🔥
@@AshKickinBBQ Thanks man!
@@mistermacphisto9972 congrats on your purchase! I’ve done salmon, steak, and hot dogs so far on it. Trying to get a brisket on this weekend! Piece of advice. The first time priming it takes forever or feels like it. Getting those first few pellets to drop is a really slow process and it probably took me about 45 minutes to get the grill up to 350 degrees to burn off all the chemicals on the inside. After that it works like a champ and heats up in just minutes. The app can be a little choppy but I find it more than usable. The ability to turn it on, set/change the temp, and monitor the internal temp of meats is great. Let me know how your first session goes!
Trying this method right now! 2 hours in! Excited for the turn out on my first brisket!🔥
Awesome man! Let me know how it turns out bro! 🔥
For sure! After it hit 170 and u wrapped it about how long did it take to hit 210?
@@austingriffin2068 probably about 2-2.5 hours, maybe 3. Won’t take long, just make sure it feels tender at 210°, you might need to take it higher.
Bet man just wrapped it. Thanks for the reply
@@austingriffin2068 you bet 🔥
I bought a Pit Boss 820 today and Im looking forward to doing a brisket on it first. Can't wait. Your meat looked great.
Good luck brother, and congrats on your purchase! Feel free to reach out if you have any questions!
Nice job! I'm starting to prefer the hot and fast method as well.
Thanks so much! Yes, it actually never ceases to surprise me the quality of food you can turn out hot and fast!
Just found your video. I'm trying my 1st brisket tomorrow. I'm going to follow your instructions to a tee. I'll let you know how it turns out
Awesome! You got this bro! And definitely let me know how it turns out!
Do you drain the juices before wrapping in a towel and putting it in the cooler?
Good looking brisket! So the whole entire time smoking the brisket the smoker temperature was set to 300°? Great Job!
Thanks so much! And yessir, 300° the whole time! 🔥
Best how to in everyday terms that even I can follow.
Fantastic.
There’s 1000 ways to do it.. but if your way turns out tasting great.. it works. 🔥👍🤠
Very true!
Great video, Daren! I recently purchased a Pit Boss and it’s my first time smoking a brisket. I trimmed as best I knew how while watching your video and then seasoned.
My question is about how long does it take for the brisket to reach an internal temp of 170? I know it can differ, but what is the average time if the smoker is at 300 degrees like in your video? You got to 3 hours on the video and the brisket was at 154 degrees. How much longer til 170? I will monitor the internal temp but a timeframe of how long would let me know I’m on the right track.
Thanks & Merry Christmas!
Hi Jon, thanks for reaching out. The main thing to remember is you’re not cooking to any specific temp. You’re cooking to color, and until the bark is set. The reason I gave temps was a guideline to let you know when it was right for me in the video. It’s going to be different for everyone. The biggest things to remember is cook to color, and then once you wrap cook to tenderness. Temps are just a guideline and that’s why I don’t have a clear answer for you. 154-170 on one brisket could be an hour, and could be two hours on another brisket. That’s why cooking to color is so important.
I love that this dude comes at the idiots hard 😂😂😂 I’ve never heard of a hot and fast “brizzy” 🤣 but my man that looks absolutely INCREDIBLE!!! Going to have to try this method out exactly. I usually do the butcher paper wrap and pull at 200-203 and let it rest in a cooler. Only because I’m not a pro and I’ve done what I’ve seen in other videos.
Also the trimming was masterful.
Haha, what can I say....some people deserve it! Give this method a shot, you might never go back.
Looks killer! All be doing my first brisket tomorrow. Thanks.
Thanks so much! Good luck! I cooked two yesterday myself! 🔥
I just did my brisket I hope it turned out as good as yours looks. 🙏
First off, Thank you for the informative video using a "Pit Boss Grill"! Secondly, I'm an "Old School - Traditional Pitmaster". I have reservations with trimming any brisket, though in my self built pits of yesteryear that could consume half a cord of mesquite, Pecan, and peach woods, I needed the fat to prevent the meat from drying out and burning. I now find myself needing to forget what I know as I try and learn a better way using my new Pit Boss grill. Aside from your "Hot & Fast method", are the traditional slow smoke techniques still applicable? Also I have never wrapped a slab until I removed them from the pit.
You can definitely cook low and slow on a pellet grill, however you like it is all that matters!
@@AshKickinBBQ Thank you, I'm looking forward to experimenting on several cuts this summer.
@@glennyerger760 I’m no master but my first attempts at smoking involved the old school side pots, using wood chunks, constantly manually adding to the fire pit, monitoring the temp, etc. I just got a pit boss pellet grill and the difference is night in day with ease of use. Just add pellets and let the grill do the rest. I know the old school smokers will say you don’t get the same smoke flavors but the ease of pellet grills makes it more fun and less of a chore. Hope you make fantastic food for family and friends. Happy 4th
I’ve been following your video to make a brisket today. Just finished wrapping, pouring some juice in with the brisket after the brisket to the 170* mark. Now I’m just waiting for that 210* point. I’m not normally a patient man, but after seeing your brisket, I’m forcing myself to follow these instructions to the “T”. I just hope it comes out half as good as your does. However I am having a LOT of difficulty keeping my smoke tube lit well enough to actually smoke. I’ve re-lit it 3 times now…
Wow! I can tell your a man that really knows how to handle his meat!
Darrin is a meat gobbler for sure! Lol
Oh you guys! 🤣
Thanks for this video. 1st time smoking a brisket. 80 degrees in Texas on Christmas this is going to be great!
Lucky! It's cold here in MN! Hope the cook went well!
Pretty sad when you have to add a smoker tube to a pitboss smoker to add more smoke
, dont make sense No fault to you I'd do the same thing your brisket looks good
Well, to be honest if I’m cooking low and slow, I don’t add one. I only add it to my hot and fast cooks, regardless of the pellet grill I’m using. They all seem to have a tough time producing adequate smoke at higher temps. But I also add it to help with the smoke ring. Thanks for your kind words on the brisket, and thank you for watching! I definitely appreciate it!
Used this video to smoke my first brisket yesterday. Came out awesome. Great smoke ring and tender.
Yessir, it's so tasty!
I'm going to give this a try. I have only smoked brisket once, it just takes too long low and slow. I didn't even eat it that day (it was too late). 😅 I will try this fast way (8 hours).
Hope you enjoy
Big thanks Darrin - just got a Pit Boss pellet grill and jumped straight in with your brisket recipe. Excellent instructions and detail. I followed them to the the letter and got a fantastic result.
All the best mate, Gary, Perth , Western Australia
Gary, man that is awesome! I am so glad you took the time to drop a comment, and let me know how the process worked for you! Seriously, thank you for watching, and the kind words! And congrats on your first of MANY successful brisket cooks! 🔥
Mine are usually low and slow 225 for 9 hours and a lot of cold Bud Light!! Good video looks really good.
Thank you so much!
Gonna cook my 1st brisket tomorrow. Very excited... Thank you for sharing your smokin secrets. 👍
You bet!
Very nice man! Just got a pellet smoker and I’m loving it. Thanks for the great video keep it up!
Thanks for the kind words!
Bought my first smoker and the first thing I cooked was a brisket with the help of this video. SIMPLY AMAZING TY TY TY
Man, that is awesome! Thank you for coming and dropping a comment. I really appreciate. Stuff like that is reason enough for me to keep making videos! Congrats on your first smoker, and congrats on your first brisket cook!
Way better than average! I’m gonna have to try using my slicing knife for trimming! Never even thought of that!
Mad Horse BBQ Brian! Man, I’m glad you were able to check it out! I appreciate you watching brother! The slicing knife for trimming is a new trick I learned from great guy down in Texas, and man it works slick! Thanks for watching! I hope you and the family are staying safe! 🔥
Ash Kickin' BBQ you guys as well!
That was a beautiful brisket Darrin. Nice job!
Thank you so much!
Watched this like five times now lol thanks for the tips!!!
You're very welcome!! Thanks for watching!
First time smoking a brisket for a party I’m hosting tomorrow. And this just helped calm my nerves. 😖😌 thank you sir 🫡 subbed and 👍🏽
This, by far, is my favorite brisket recipe!
I’ll be smoking my first brisket soon. I’m definitely trying your method!
Going to do my 3rd brisket ever tomorrow. I screwed up the first 2. They come out dry. I'm going to try your method. Looks juicy and delicious
How'd it turn out brother?
Wow, complex but keeping an open mind. That looks fantastic.
Nah, it's just cooking man. Cook to color, cook to tenderness, and life is good!
Going to do one for new year’s dinner and I got the hoochie moma rub. Can’t wait
Gonna be using this recipe for my first brisket on my pit boss smoker
Excellent! Good luck my man! You got this 🔥
Bro that brisket fresh out of the pack looks way better than anything I have seen at the store. Thick and clean. Must be nice. These small twin grocery stores have the bare bones so my options are limited and often pretty bad
Always an option to order online?
At first I didn't have any faith in the hot and fast cooking method but you sure did shut me up ✊🏾✊🏾✊🏾😆
Hahahaha, yeah man....it just works!
Bro awesome video!! I smoked a brisket Sunday that I had to fast cook, I used your method and it came out awesome!! Thanks for the great tips and video!
Hey man, thanks for the kind words! Super stoked that you had a successful cook! It’s been a long time since I’ve cooked a brisket low and slow…I really do prefer hot and fast, lol. Thanks for the comment man, I appreciate it!
Trying this today. On my third hour. I'll update how it comes out. Thanks for sharing!
Is it still cooking? How did it come out?
Platypus, well???
For the first time in my life, I literally started salivating hardcore over a video. Can’t wait to try this out!
Haha, I love it! Thank you!
My friend this was a WELL done video for everyone very NON opinionated you continue with this videos good job😊
Thanks for the kind words Jay!
Nice cook brotha, I just picked up an Austin XL. What do you prefer fat side up or down? I noticed you cooked it down on this one. I will mainly be using it for low and slow cooks.
Hey Kirby! Sorry I missed this comment! Congrats on getting the Austin XL! It's a beast! I prefer cooking fat down, but that's just me. With the heat source coming from below my meat, I like having the fat to protect it. I cook fat down on any of my cookers whether it's pellet, drums, etc. The only one I'd like to try fat up on is my Weber Kettle, someday!
Definitely gonna try this method out next time I smoke
It works every time!
This video is very helpful I'm going to try making one today hope it comes out good as yours looked
Good luck brother
I took a few liberties with the seasoning and I did it on a kettle smoker but good lord did it come out amazing... one thing I definitely want to share tgat I did different us a day b4 I seasoned the meat I rubbed the brisket with baking soda and had it in the fridge for a full 24 hours which helped out tremendously to make the meat more tender.i use this trick for cheap 2 dollar steaks that come out more tender than anything I've payed a fortune for.i wish I had taken pictures when I was making it to show progression of the cooking but I'd like to share pictures of the finished product do you have an email address I could so so with or a link to a Facebook account to share with
Really loved the video. Going to try this next weekend. Only question I have is I always hear not to set overnight after seasoning because the salt draws moisture from the meat .
That’s not true at all. It draws moisture out, then pulls it back in, with the seasoning. Most places season the night before and for good reason. I wouldn’t do it with thin cuts like ribs, but brisket and butts are just fine. Even dry brining a steak, same concept.
Very informative! I am doing my first brisket ever - tomorrow!
Good luck!
I failed the last recipe. Idk what I did wrong now I’ll try yours hopefully it turns out wish me luck !
Follow the steps, and you'll be pleasantly surprised my friend!
Excellent !!! Good Job Bro ,, you know how to SMOKE !!!
Thank you for watching!
amazing color, texture, info...thanks...well done
You're very welcome my friend! Thank you so much for the kind words, and thank you for watching and commenting!
That looks hella good; now I’m craving brisket! I too have a pit boss 1100 now for about a year and I love it, cook everything in it !
They are awesome machines! 🔥
Weird, was talking about cooking this to my kid, and no where never have i youtubed this subject. And behold my phone heard it and there it was on my youtube feed.
Our smart phones listen what we say, all the damn time.
Lol, well I thank your phone for bringing you to my video!
Love your video, Dude. Short and simple just like you smoked that brisket! So fine, so fine! Hit all the key points, can’t wait to try it myself. Smoke On, Dude!!!🤠
Hey thank brother! I really appreciate it! I like to keep it as short as possible, while giving pertinent information! Good luck with your smoke, and please let me know how it turns out 🤘🏼
First time watching. But seasoned mine this morning almost the same way before watching. This looks amazing hoping mine comes out the same way
I hope it turned out well for ya!
@@AshKickinBBQ it was great
Great cook bro! I like how you trimmed your brisket with your slicing knife!!! Never ever crossed my mind to do it like that!! 👍🦴🍖
It works very slick! The only way I do it now! 🔥
I just bought a smoker I’m so nervous to try it.but your tips give me hope 😬
You got this Heather! Feel free to reach out with any questions, and remember to enjoy the smoke!
Thank you so much I will I learned so much just from that video can’t wait to try it
Good stuff brother. Brisket looked awesome. Nicely done.
The Gallery Backyard BBQ thanks brother! It was killer! It’s always nice to impress yourself! Have a good day! 🔥
Hey brother! I just wanted to say, that this is an awesome video and I'm doing my first brisket tomorrow on my Pitboss and here's hoping it turns out as good as yours
Awesome! I hope it turned out well!
@@AshKickinBBQ Yes sir! It actually turned out perfect! Loving your videos
@@caseybennett3827 so glad to hear it bro, thank you so much for the support
Just bought the pit boss 1600 absolutely love the size of it. It is my first pellet grill and i definitely need to learn how to get the temp right i set it at 250 and in the box was 320 not sure if i didn't something wrong but i will keep trying
It will take some time to break the grill in, just keep playing with it and cooking on it and the temps should get better. If not, contact Pit Boss and they will help ya out!
I always wondered why turn in boxes had slices out of the flat.....best tasting slices are from the end combo point/ flat
Along with burnt ends
Another great video.....you always make sure to explain what your doing and why you're doing it
Always been a 250° guy......thinkin I should try some hot & fast briskets
There goes all my notes...lol
Thanks for the video
Well you don’t have to go turn in slices of the flat, you can turn in burnt ends if you want. But I think a perfectly cooked slice of flat shows the judges you know what you’re doing, ya know? Thanks for the kind words, and yes definitely give a H&F brisket a try! Thank you for watching Kevin!
Used this video for my first brisket ever. It came out absolutely perfect. 👍🏅
That’s awesome Pat, I’m so glad to hear it brother!
Did it on a vision grill with lump coal and hardwood chips.
You got a new subscriber, sir.. love your video easy to follow.
Thank you so much for the support! Sorry for my delayed response!
I’ve cooked a couple fresh hams that came out pretty good 😊 it’s like a 29 lb pork roast
Nice!
Instantly made my mouth start watering.
Thanks Mike! I'll take that any day!