I love you smokers, so just for today, I'll let you in on my secret. Use a jam as a binding agent, especially something a bit tart but sweet, like apricot or raspberry. It'll keep the brisket moist, flavorful, and still allows for both an incredible bark and for the best smoke ring you've ever seen. You're welcome.
@@MalleusSemperVictorwe agree on that, never used one never will. A friend of mine uses mustard binder, I’ve seen no good reason or result from using it
I slow cook my brisket at 225 degrees for 7-8 hrs and then wrap it butcher paper for another 6-8 hrs at same degree and comes out delicious!! And I don't use mustard, I use olive oil with chupacapra brisket seasoning!
depends which charcoal smoker you get..the one i have i can walk away for 6 to 8 hrs..for me playing with fire is the attraction..also even traegers can dry out a brisket..should be checkin for dry spots and spritzing at least every 2 hrs..but yes you are correct pellet grills are a set it and forget it machine but in my opinion thats boring so much so i dont even use mine anymore
I use mustard and some Sriracha as a binder Depending on how much you use you can get a tiny bit of spice left after cooking I like it but probably not everyones cup of tea
Goldies rule (Monthly Top 30 BBQ in TX)..."biggest sized spice first so that it adheres to the meat best, then smaller stuff. Pepper, Loweries Season salt next..thats it".
No it hasn't. If you look at the price per lb of brisket, it still reasonably priced to other cuts. It's just a very large piece of meat, which is why it's costly. Also, when has brisket ever been "underrated?" Lmao
I put mine for 8-10hrs depending at what time I’m going to wake up. You can leave it for as long as you want because the meat won’t start actually cooking until the internal temp is above 190-200 degrees.
It’s much hotter on the bottom grates for the bottom of your brisket. Literally right above the burn pot. You’ll get a 1000% better product on the upper shelf. I hate my Traeger because it doesn’t have an upper level (it’s an old one and can’t afford a new one right now). I work around the problem by using a large aluminum pan filled with water and place a second set of grates on that, then the brisket. It’s been a decent work around to keep the brisket safe. Again, the bottom sucks for brisket on pellet grills.
@@darklink594 Well I thought if it's important enough to make a video on "How to Smoke a Costco Brisket," then perhaps there should be a video covering Sams Club briskets and who knows maybe some other top stores. They all must be different right? Otherwise why would you specifically make one about Costco briskets? Just sayin Lol
With regards to the salt and pepper thing, I think it was one of the Goldee's owners who said something to the effect of "i've worked at lots of Texas BBQ places and NONE of them do only salt and pepper."
Is it possible to get a dark crispy bark on my ribs or brisket by smoking them at 250 to 275f? This is the highest my smoker goes, but my ribs had no bark and wet, too moist. I kept spraying them every 30 mins.
@lhdnp1980 depends on the type of ribs your using.. I always trim off the silver membrane, do my dry rub then smoke it at 250F using hickory pellets/wood for 4hrs but every hour I spray my ribs with a mixture of apple juice and white vinegar . This makes all the unnecessary fats to melt away and give it that dark crispy colour. After 4 hours I wrap the ribs and spray them, and smoke them for 2hrs. This makes the meat to regain it's juiciness and tenderness. When it's done I brush my bbq sauce and wrap in it a Cling film rest it for an hour in a hot holding warmer at 155F then serve after. Resting it makes the meat to become more tender and fall off the bone. Hope this helps
Some comp brisket is smoked fat down. At least out in west TX. Agreed though, most pits smoke fat up because that’s where most of the heat is coming from
@@pmanssur I dunno. I've had my brisket so tender that if my knife isn't sharp enough, it shreds it instead of cutting it, especially since I'm cutting against the grain. I think it's deceptive in the video, because I definitely see that piece trying to tear away when he's cutting it.
Right at the tip of the flat there it looks a bit dry, but when he picks up from the middle cut where the flat meets the point, it looks pretty moist and tender to me. Slow cuts don't always mean dry or tough meat... It can also be that the knife isn't sharp enough and he's trying to avoid shredding it. Happens to me when my brisket is tender and knife isn't sharp enough. Mostly, it snags on the bark.
@@BBQBoozeandLife not lawrys, if you’ve talked with bbq shop owners and they let you in on their secret of how their salt is flavored, may it be smoked salt or something we don’t know.
@@jaayg2903 for sure some places are using more than S&P; but in my opinion, if you want to call your brisket Central Texas brisket, S&P only. Other than that, it’s just Texas style brisket.
@@IAmTheGlovenor It doesnt taste that way, or nobody would eat it. what happen is the flavor gets into the meat, and you get a nice little crust on the outside. It's the most delicious food on earth.
Fat side up is done only because of the way traditional offset smokers work. Pellet grills have more intense heat from the bottom, so you put the fat cap down. By your logic, its not Texas style if its an offset, but for some reason that's not your contention?
@@BrokeMyCrayon Matt Pittman from Meat Church BBQ uses a Traeger Timberline XL and does it fat side up, every time. And he’s a Texan. And he says, traditionally in Texas…brisket is cooked fat side up. Regardless if it’s an offset or pellet grill. ruclips.net/video/klmG0DQgEJs/видео.htmlsi=WDlEqM2e9XXt398D
my understanding and take away from her comment regarding the pellet grill was it automatically feeds the pellets to maintain the fire and smoke. Old fashioned wood or charcoal grill require getting up every few hours to rekindle the fuel. I could be totally mistaken though.
Going to show you how to smoke a Texas brisket, proceeds to use a binder and not just salt and pepper for the seasoning counter to Texas tradition. Still looks good.
@evrongrant301 they do produce weaker smoke but they're convenient if you want to place it and forget it. But it will never compare to an offset pit smoker. You can adjust heavy to clean smoke as you want. They both have their benefits and their drawbacks.
You can cook a Prime or Wagyu brisket ANY way you want, low and slow or fast cook it and it will be good, if you mess up a Prime and/or Wagyu brisket, you need to quit cooking and GO OUT AND EAT, lol
I would never leave it unattended, even with my Traeger. If that fan stops working...say goodbye to your brisket, the guts of your smoker AND it better be at least 12 feet away from anything else. Also, salt and pepper only is the way to go for a reason...because anything else keeps the smoke from penetrating the meat.
I love you smokers, so just for today, I'll let you in on my secret. Use a jam as a binding agent, especially something a bit tart but sweet, like apricot or raspberry. It'll keep the brisket moist, flavorful, and still allows for both an incredible bark and for the best smoke ring you've ever seen. You're welcome.
No one will agree on binders. I use none.
@@MalleusSemperVictorbarbeque sauce. It's cuz everyone liked something different
@@MalleusSemperVictorwe agree on that, never used one never will. A friend of mine uses mustard binder, I’ve seen no good reason or result from using it
No sweets on the meat.
@@MichaelGillen-if1nr bro, I never had a big piece of barbeque in my life ever.
I slow cook my brisket at 225 degrees for 7-8 hrs and then wrap it butcher paper for another 6-8 hrs at same degree and comes out delicious!! And I don't use mustard, I use olive oil with chupacapra brisket seasoning!
depends which charcoal smoker you get..the one i have i can walk away for 6 to 8 hrs..for me playing with fire is the attraction..also even traegers can dry out a brisket..should be checkin for dry spots and spritzing at least every 2 hrs..but yes you are correct pellet grills are a set it and forget it machine but in my opinion thats boring so much so i dont even use mine anymore
The pellets don't give as good of a taste as real wood. I barely ever use mine.
I use a Camp Chef XXL with a wood chunk smoke box. The smoke settings plus additional smoke are great.
This brisket was so insanely delicious 🤤
How long was it on the grill for?
I normally finish at 220..But sounds yummy your way too
@@mikedub628Follow her instructions until it comes up to temperature. If I had to guess, though. I would say between 12 and 14 hours.
Cooking to temps is just a guide. Cook to probe tender not temp.
Wow looks nice I just like going old school and smoke it in my big smoker 👍
I use mustard and some Sriracha as a binder
Depending on how much you use you can get a tiny bit of spice left after cooking
I like it but probably not everyones cup of tea
Dear ass was hesitant about the low and slow over night. It it looks great did you wake up to spray the brisket at all?
Just FYI black pepper goes on first for a better bark.
Also, don’t use mustard…gives a woody flavor that takes away from the BBQ
Kosher Salt then 16 mesh pepper or equals parts kosher salt and 16 mesh pepper mixed and applied simultaneously. No binder necessary.
Thank you!!! I came right to the comments to say that very thing!!
Goldies rule (Monthly Top 30 BBQ in TX)..."biggest sized spice first so that it adheres to the meat best, then smaller stuff. Pepper, Loweries Season salt next..thats it".
What would you recommend instead of mustard? @@James-bd4ve
I miss when brisket was under rated 😪 cause now that people know the price has gone way up
No it hasn't. If you look at the price per lb of brisket, it still reasonably priced to other cuts. It's just a very large piece of meat, which is why it's costly. Also, when has brisket ever been "underrated?" Lmao
It was never underrated its just pellet smokers made it easy for everyome to be able to do it now.
@@DraftLogic
Our Kroger here in Texas had them recently for a $1.87/LB! Bought a 17.5LB brisket for $32! Smoking it as we speak!
@@SlickRick-98 here the cheapest it is is 2.79 lb
Can hardly wait to smoke my 1st brisket on my brand new Ironwood XL Traeger.
Cool video, and that grill is awesome!
My god that looks amazing and perfect 😲😲
How many hours did it takenovernight curious what total cook time wound up being
I put mine for 8-10hrs depending at what time I’m going to wake up. You can leave it for as long as you want because the meat won’t start actually cooking until the internal temp is above 190-200 degrees.
@@germanium0615 Untrue. The meat is cooking way before that temperature that but is when the fat starts rendering.
I have a Traeger I need to try this.
Nice Traeger. I just upgraded to a recteq
Good food all the time on RUclips I swear. I wish I could eat some of this.
Thanks for the tips. I appreciate you sharing.
Great looking smoker u have there. !
Bark looks insane!!🤤
Total time investment please, including 3 hours in a cooler ??? Thank You
Is this a commercial for Costco or traeger?
Time and temp is a good guideline, but you should be looking for tenderness more than temp.
Top rack usually runs hotter on Tragers not sure why it was placed there on a long cook.
It’s much hotter on the bottom grates for the bottom of your brisket. Literally right above the burn pot. You’ll get a 1000% better product on the upper shelf. I hate my Traeger because it doesn’t have an upper level (it’s an old one and can’t afford a new one right now). I work around the problem by using a large aluminum pan filled with water and place a second set of grates on that, then the brisket. It’s been a decent work around to keep the brisket safe. Again, the bottom sucks for brisket on pellet grills.
Solution=dump the Chinese Traeger, buy a Yoder.
Always hotter closer to the flue. Always hotter on the top shelf. Doesn't matter the brand, that's the way the convection works.
That looked good lady! I see a lot of these videos where the brisket is kind of dry. Not this one, looked juicy ash yo lol
That smoke ring goes crazy.
That’s the best looking brisket I’ve seen. And your a women your badass.
Could you please do a video on smoking a Sam's Club brisket?
This is literally the same thing.
@@jacobgarcia1206 Are you sure? Lol
@@duanedelperdang1749it should be the same cut of meat unless Sam's club is trying to pass off other things as brisket lol
@@darklink594 Well I thought if it's important enough to make a video on "How to Smoke a Costco Brisket," then perhaps there should be a video covering Sams Club briskets and who knows maybe some other top stores. They all must be different right? Otherwise why would you specifically make one about Costco briskets? Just sayin Lol
@duanedelperdang1749 yeah idk maybe views or maybe costco trims it different. Usually costco is a hot button for people
Pellet grills are nice for just overnight stuff but I still like using an offset
With regards to the salt and pepper thing, I think it was one of the Goldee's owners who said something to the effect of "i've worked at lots of Texas BBQ places and NONE of them do only salt and pepper."
I think it mostly started with Franklin.
@@alexg7856the old school places used to do S&P only. Now we see all sorts of great things. Started long before Franklin.
@@alexg7856there’s no way Franklin’s only uses salt and pepper.
As a texas style pitmaster... this is too mouth watering🎉🎉
Is it possible to get a dark crispy bark on my ribs or brisket by smoking them at 250 to 275f? This is the highest my smoker goes, but my ribs had no bark and wet, too moist. I kept spraying them every 30 mins.
@lhdnp1980 depends on the type of ribs your using.. I always trim off the silver membrane, do my dry rub then smoke it at 250F using hickory pellets/wood for 4hrs but every hour I spray my ribs with a mixture of apple juice and white vinegar . This makes all the unnecessary fats to melt away and give it that dark crispy colour. After 4 hours I wrap the ribs and spray them, and smoke them for 2hrs. This makes the meat to regain it's juiciness and tenderness.
When it's done I brush my bbq sauce and wrap in it a Cling film rest it for an hour in a hot holding warmer at 155F then serve after. Resting it makes the meat to become more tender and fall off the bone. Hope this helps
@ugfinest256 oh my goodness! You gave me all your secrets!🙊 Thank you for responding!🤗🤗🤗
Looks so bomb. Texas brisket is always fat up but that’s difficult to achieve on a pellet grill.
“Always” 😂
@@Batten-jc6ws yes always. It’s part of the presentation. Makes a difference. Try to find an authentic Texas BBQ place that cooks fat down, you won’t.
Some comp brisket is smoked fat down. At least out in west TX.
Agreed though, most pits smoke fat up because that’s where most of the heat is coming from
From how hard you cut into it, I would recommend learning more
How many hours was it on the grill for?
Depends, but I would say between 10-14 hours. 220 degrees for the fire to get the internal meat temperature to around 200
Looked tough when cutting and drt
Yup he struggling to slice
@@pmanssur I dunno. I've had my brisket so tender that if my knife isn't sharp enough, it shreds it instead of cutting it, especially since I'm cutting against the grain. I think it's deceptive in the video, because I definitely see that piece trying to tear away when he's cutting it.
Right at the tip of the flat there it looks a bit dry, but when he picks up from the middle cut where the flat meets the point, it looks pretty moist and tender to me. Slow cuts don't always mean dry or tough meat... It can also be that the knife isn't sharp enough and he's trying to avoid shredding it. Happens to me when my brisket is tender and knife isn't sharp enough. Mostly, it snags on the bark.
How do you make sure your pellets aren’t going to run out overnight? I feel like my smoker goes through them quickly.
for some reason I am still not sold on traegers. Great video although
Looks good
Looks amazing!
Excellent recipe.
Forgot to mention temperature is a guide. Always go to probe tenderness
Right on
What traeger pellet smoker is this?
CENTRAL Texas Brisket is S&P only. Smoked with Oak.
Everything else is just a brisket. It’s like Napolitano style pizza.
Seasoned salt
@@jaayg2903 if you use seasoned salt, you can’t call it Central Texas brisket. We should make this a law 😂😂
@@BBQBoozeandLife not lawrys, if you’ve talked with bbq shop owners and they let you in on their secret of how their salt is flavored, may it be smoked salt or something we don’t know.
@@jaayg2903 for sure some places are using more than S&P; but in my opinion, if you want to call your brisket Central Texas brisket, S&P only.
Other than that, it’s just Texas style brisket.
Is it burnt??? Did you drop it in dirt?
No, it's actually supposed to look like that
@@babydrippaWhy would anyone want to eat something that looks like it was dropped in dirt? That's what pigs do
@@IAmTheGlovenor It doesnt taste that way, or nobody would eat it.
what happen is the flavor gets into the meat, and you get a nice little crust on the outside. It's the most delicious food on earth.
She watched the meat church video!
Nothing about this was Texas style
What model traeger is this?
That in the UK would be double the cost.. looks good though
“On a tregger”
That’s not a Texas style brisket. Still a brisket, but not Texas style. Should be fat side up if Texas style.
i lived in texas 60s 70s. was not fat side up.
@@ScottysBackYardBBQ maybe where you lived. Where I lived in East Texas, it’s fat side up. And majority pit masters in Texas do it fat side up.
Fat side up is done only because of the way traditional offset smokers work. Pellet grills have more intense heat from the bottom, so you put the fat cap down.
By your logic, its not Texas style if its an offset, but for some reason that's not your contention?
fat side towards the heat source
@@BrokeMyCrayon
@@BrokeMyCrayon Matt Pittman from Meat Church BBQ uses a Traeger Timberline XL and does it fat side up, every time. And he’s a Texan. And he says, traditionally in Texas…brisket is cooked fat side up. Regardless if it’s an offset or pellet grill.
ruclips.net/video/klmG0DQgEJs/видео.htmlsi=WDlEqM2e9XXt398D
wood or charcoal beats a pellet grill everytime..even with the super smoke setting
my understanding and take away from her comment regarding the pellet grill was it automatically feeds the pellets to maintain the fire and smoke. Old fashioned wood or charcoal grill require getting up every few hours to rekindle the fuel. I could be totally mistaken though.
My Lone Star Grillz pellet smoker does an awesome job ,best pellet grill on the market uses pellets and wood chips together
200 degrees doesn’t mean it’s done
Never trim it thats some shit Mc Donald's would do
When do you take it out and wrap it?
When it hits 165 internal, she says it in the vid
@@OfArgento thank you!
Us Texans don't believe in trimming the brisket and this is the 44 talkin 😅😅😮😅
Going to show you how to smoke a Texas brisket, proceeds to use a binder and not just salt and pepper for the seasoning counter to Texas tradition.
Still looks good.
Easy bake oven no thanks, use a real offset if you want smoke flavor
Hi Do you provide training services for new takeaway opening in London United kingdom 🇬🇧?
I have a Traeger? Where is it?
Looks like you should have let it rest a bit longer. Those slices were way too hard to cut. You should be able to cut through a brisket with a fork.
I don't understand why over the years the black burnt look has become appealing.
Because there's SO much flavor on the crust . that's why ....
Uh what? It’s called the bark and it forms from a long smoking. It’s not burnt lol.
If you use the super smoke setting on a Traeger overnight, it will feel like you smoked a dozen cigars after eating that brisket! 😂
Hope they were Cuban cigars 😂
Are you sure I heard pellets smokers produce weaker smoke anyways
@@evrongrant301kinda true, but there’s more consistency/volume.
@evrongrant301 they do produce weaker smoke but they're convenient if you want to place it and forget it. But it will never compare to an offset pit smoker. You can adjust heavy to clean smoke as you want. They both have their benefits and their drawbacks.
You can cook a Prime or Wagyu brisket ANY way you want, low and slow or fast cook it and it will be good, if you mess up a Prime and/or Wagyu brisket, you need to quit cooking and GO OUT AND EAT, lol
You can hold a kamado joe at 200 all night too 🤷♂️ been there done that
🌴
Pellet grills just feel disrespectful to my daddy and my daddys daddy... (Southern boy)
Why are you smoking after wrapping? Why not put it in the oven and not waste pellets🤷
A 14 lb brisket here in NE Ohio is $90…. So jealous you get it for $65!!!
Depends on the size and quality. Sam's and Costco are not known for high-quality briskets.
Tragers are cool and all but I think they are just outdoor ovens. Not real smoking
You vocal fried it
Salt and pepper, no mustard.
the mustard is just a binder
Pellet gang
Why trim the fat , why not let it render
Halal!
Mmm
Fat cap up or down?
Up
"On a Traeger" ... Out...
No need for a binder on a brisket
4,50 per pound.. The same meat is like 25-30 pounds here.. fml
You mean easy bake oven
Wow .. how your forearms get so hairy?
Spg for the win
Cuts like boot leather.
Keep practicing
I would never leave it unattended, even with my Traeger. If that fan stops working...say goodbye to your brisket, the guts of your smoker AND it better be at least 12 feet away from anything else.
Also, salt and pepper only is the way to go for a reason...because anything else keeps the smoke from penetrating the meat.
Looks like meat church’s bbq recipe
Nah his barely has any bark
Need a better knife. Made that meat look tough. Just saying nice job!
Looks tuff
It looks so good. Under Bidenomics I don't know if I can afford to try this tomorrow....
Hey let's make a Texas brisket and then do everything opposite of how to actually make a proper Texas brisket
It looks like you spent a good deal of time insuring to use the cheapest components possible.
I don’t trust this video that bark is not pellet what kind of pellets do you use maybe I’m using the wrong pellets
City smokers
Most Texans I know do not trim a brisket,
Exactly, if its still fatty, take it off after.
Fat side up or down?
Turnt the fat into jelly😊
U ain't do nothing 😂 machine did the work
It is not Texas brisket, you did not use only salt and pepper. 😂
😮 I'm hungry nor
Now