I’m just here to say I’m not part of the pellet smoker circle…idc who says what, you can’t replicate the real thing with pellet smokers. That’s just my strong strong opinion though and I haven’t been convinced otherwise.
@@medullaXI forget who did a very in depth video on why pellet smokers don’t really give any smoke flavor… basically the pellets burn too hot and clean to release the volatile compounds that end up flavoring the meat. Only way to get real flavor is by smoldering hardwood. I used a pellet smoker for a couple years to get my feet wet and then dumped it for a smoky mountain 24”.
I was watching this on youtube tv and just came here again on the phone just to see the comments, obviously sometimes the cook doesn’t end up in the right way, its just surprising they didn’t just admit that it went wrong in the first place.
You can tell Jeremy wasn’t that impressed with it. You can also tell when the flat was sliced it wasn’t done. Also the “slice it thinner” was a dead giveaway
Seriously. We’ve seen Jeremy slice pretty thick cuts off the flats of his brisket and they’re super tender and juicy. I blame the pellet smoker. They just don’t compete with a good offset.
Jeremy, i understand that he's your guest but that brisket aint foolin nobody. It looks dry and burnt. For a few years now, you have been teaching us how a good brisket looks and cuts.
5:18 - glad you mentioned the BBQ pan/wok. I've had a similar model for a few years now and it's a game changer for getting superb veg cooked on the BBQ.
I am fixing to get some flack but....................the flat looks super dry. Eddie cleaned it up by cutting the slices thinner. He also stated it wasn't pulling right. Not Texas style and on a stick burner but to each your own.
My client that I'm doing a bath remodel for bought a new Traeger cooker and gave me his old one, in great shape (one of the original models) so it's really great that you are doing pellet cooker lessons right now. I can't wait to get smokin'!
So, I did a brisket on my offset for smoke and color for about 3hrs. Then, I finished it off in my pellet grill, and it was great. It was 105 outside, and I didn't want to heat the house with the oven. The best of both worlds!
I’m sure most of us here have made a much better brisket 😅 With all the tips and tricks on how to make a good brisket, the biggest difference I’ve ever noticed was going from a choice to a prime brisket.
I have a Cookshack SM045 and it makes the best BBQ I ever made. I had a earlier model that I bought in 2005. Just set it and forget it. I used to like to play with fire all day but I like putting a Brisket Or a Butt on before I go to bed and wake up and its almost done..
Yeah I'm positive him separating the flat from the point caused it to dry out faster. And him putting the trimmings above didn't do anything could of just done a foil boat with tallow.
Eddy is showing you a different way of cooking brisket. This is a competition style meaning you separate the point from the flat. Things often look different on camera. Notice he didn't drag it through tallow to make it glisten like a lot of other people do.
@@andrewpope204 Eddie is showing one way to do competition brisket. Another way is to cut out most of the fat between the point and flat but leaving them connected. You do have a point about people dragging them through tallow. I do believe Eddie has cooked much better briskets though. And as far as how things look on camera I'm sure Jeremy used his normal equipment.
I have a feeling the offset will be fired up for a few briskets super soon! That brisket looked super lean almost overdone and dry. Especially the flat. Let’s see that offset cook a traditional Jeremy brisket!
Indeed the brisket was extremely lean. It had a tug, therefore not overdone but yet lean and dry. One has got to adjust the cooking method on a lean brisket. Obviously the man is a master pitmaster, yet s___ happens. There is a video of Aaron Franklin overcooking a brisket in a backyard smoker, it shred apart. It happens.
I was like you two years ago and have done well in a few small town bbq comps with my pellet grill. I recommend following Jeremy's own brisket trim, recipe and techniques except maybe starting out at a lower temp for the first 3 to 4 hours to get more smoke flavor when using a pellet grill.
In Georgia the best pellets are B & B actually even a local company. Championship blend is the go-to otherwise cherry or Oak depending on what I'm smoking
We've been trimming and smoking our Briskets "split" into the two separate Muscles for years I do like the idea of using the Top Shelf to render the trimmed Fat onto the Roasts below Will have to try that on our next Brisket cook
If I'm putting fat on top shelf I'm going to put a catch pan somewhere. It seems that the only thing it did for this cook was make a bigger mess in pit.
I hear what you're saying My Pit does have a full length Drip Pan and a 6" Bucket , so it will control any extra Tallow that isn't absorbed by the Brisket(s) He said it works a lot like "Self Basting" the Brisket cooked on the Rotisserie Smoker Jeremy did a few Videos ago @@BigChuck525
Flat looks dry. Point Dry also not a fan of separating the muscles. I cook fat side down the whole cook on a camp chef post oak and mesquite 50 50 pellets at 225 degrees. Bucher paper wrap at 175 degrees then pull at 203 degrees always turns out great. Salt, Pepper and my own rub blend. Great vid guy's thanks.
One thing for sure. You can make great brisket some of the time, but not all of the time. No guarantees. This one looked dry and tough, but it happens. Maybe shouldn't have gone out to lunch and left the machine on auto-pilot! But still, good ideas and lessons to take away from this.
My pellet grill is like a dry ager, after a about 4-5 hours on the offset I prefer to finish on the Weber Smokey Mountain, with a temp controller I can go to sleep while it cooks, wake up to wrap then start checking it in the morning, my pellet grill is great for an outdoor oven but not for expensive meat
Texas BBQ has taken over, (for good reason) everyone wants to see an offset brisket jiggle and dance on the cutting board, with a well rendered Carmel color fat cap, that pours juices out like Niagara Falls when cut down the middle, all while being drenched in tallow. I’m in this camp as well. So good. When you have to slice paper thin to pass a pull test, or use sauce, it’s dry and not cooked the way most any of us want brisket. Although I’m sure the flavor was good. This is not due to the fact Eddie doesn’t know how to make brisket, this is just the way of the competition world and how it’s done in that setting by most cooks. It’s a completely different style brisket. There have been many Pitmasters to turn in Texas style brisket, (including Aaron Franklin) at competitions and it just doesn’t do well, as it’s not what any of the KCBS judges are looking or trained for, so unfortunately this style will reign supreme in competitions. Nice job gentleman.
Competition and restaurant style briskets are different. The former is about a few perfect bites and the latter is about maximizing high quality yield. Obviously, this isn’t the kind of brisket a good bbq joint would serve but there’s a reason this guy wins competitions.
@@r.rodriguez4991You’re missing my point. This is a competition guy cooking a restaurant/backyard style brisket. Of course it’s not going to be amazing because it’s not what he’s used to. He’s out of his element.
@@r.rodriguez4991 I didn’t say that. I said that what he’s good at is competition and those skills don’t translate well to this kind of BBQ. Like I said originally, it’s not the same.
notice the lighting at 14:23, then keep watching it looks bright and sunny again. I bet they didn't get it done or something and came back to it the next day. i could be wrong thou.
He needs to join that competition and show them what a real brisket taste like. Asking to make it paper thin is a giveaway to make it bend is funny. Ive seen him make slices thick as Lizzo and make it bend. Hes just being nice and respectful.
Guys, this is a great example of how difficult cooking large pieces of meats is sometimes, regardless of experience. But yeah. Im ordering pizza after that one.
Something to note here.. this guy cooked it the way competition cookers would cook it... He cooked it just for the one bite taste. As most competitive cookers would...
I cook competition barbecue and I promise you juice runs out of it when it's sliced in competition that probably would get eights for taste and tenderness. Possibly even seven judges are wise to super thin slices to cover for an overcooked brisket
Carbon steel ftw! Anyway... Am I correct in noting you seem to have a slight aversion to the Weber Smokey Mountain? I"m sure you know there are champions who use modified Webers. It would be great if you could do a video like this one, but featuring a champion who uses Weber. Thanks!
I know this is bringing up an old topic, but having just bought a Traeger and having a dad who has smoked meats for his entire life, it lead me to just learning about the different types of smokers. I was watching the video of a Traeger vs Weber vs Franklin Offset, and noticed the model traeger that was being used. Have you re-visited any of these comparisons that you’ve done with a Traeger that comes with the Super Smoke feature to see if that makes a difference when comparing a pellet grill to an offset smoker? Or even to make the comparison of a pellet grill with a super smoke mode vs one that does not have it? Finally, just wanted to say, love the channel and really appreciate the efforts you go through to remove any bias and give a fair “blind test” to all of your comparisons. You seem just as peculiar about your processes and the way you go about your meat as my dad as well, which I really appreciate (as odd as that sounds). Much love from Tennessee!
i dont doubt the skills and history that he uses, but that brisket looked dry AF, id want sauce on it too. the whole burnt ends style definitely benefits from splitting the muscles and getting more smoke all around it with more surface area for the sauce to coat, but come on, was that really moist? thinner cut to get it to pull apart? should have kept them together.
I agree. He went to the best part of the flat but had slice it super thin to make it edible. Also the ends of the point looked terrible. I think Jeremy could show this guy a few things.
First let me say thank you for the video. But I have some concerns. One you didn't go over in detail about his pellet smoker. He makes references to adding to the smokebox or something like that. Did he added three times. How does that work? Did you go over that in the video? Or did you go over in details how his smoker works? I went online to try to find the pellets. Unfortunately everyone doesn't have Facebook. And then I did a Google search on it. And the bag that was shown was totally different and design then what he was holding. It would have been nice if you would have gave a direct link to a place where I could go pick up that pellet. I was able to find the seasoning. I have a pellet grill. But as you stated everything about a pellet grill is about the pellets. Without the right pellets it's a waste of time.😢
Hopefully the pellets do give better smoke. They are called cookshack pellets. Can get them from his online store. Perhaps just a better could would have helped the lack of moisture
I guess pellet grills have their place, but I will never own one. I've been smoking meats for over 50 years and have my methods down pat, but I still like to watch any cooking/bbq'ing video. I will never give up my 250 Moberg!
I agree. I love watching BBQ videos and I’ve been smoking briskets for 32 years. I have a Traeger and a 8 ft offset Klose pit. First, my Traeger briskets look way more juicy, and tender than this brisket did…and second, my best Traeger brisket, which was really good, didn’t even come close to the offset brisket. I think this was a fun series with Fast Eddie, but in my opinion, Jeramy, you got this guy whipped all day long.
When Jeremy used his fingers to show the tiny cube that he said look juicy 😅 and that the fat rendered there hahaha he basically made it wet with his gloves. Still not sold on this process. The flat slices are too thin lol
love the wsm I have the 14 and 18. I got rid of my 3 pellet grills when I got them. but now I'm in a different spot in life and need something that is super convenient again. gonna get another pellet grill should be here on Monday
I have tried separating the muscles a few times. It does give you incredible burnt ends but the flat tends to dry out easily. Maybe if he sliced it down to 9” like he said it would have cooked more evenly. Great video though. Eddie is a legend.
My thing about sauce is that, at least *southern* bbq, sauce was a necessary ingredients to help make low quality meats, often sourced from wild game, more palatable as well as helping them last longer. Texas, that used high quality cattle and pork, from the begining prides itself not needing sauce; but in the deep south (coastal carolina and georgia, deep georgia and florida, alabama) where people were eating armadillo, opossum, turtle, ot feral hog, sauce was seen as a critical ingredient.
As a Texan, I agree with you. I don't believe sauce is needed or should be used on beef. Some folks like it and I do as well occasionally. The Beef should stand alone and sauce should not be sweet for beef. My opinion is sauce is great for chicken and pork.
We are making an insulation, allowing a smoker with short legs to be operated on a wooden deck or composite deck. Can you do a review on our product? If so, please let me know how we can get in contact.
Question for Eddie…..my PG1000 does not have the third shelf or the WiFi controls or the extra smoke chimney outlet off the back. Are these new additions available to be retrofitted to the older style like mine? Great video by the way. I have taken your class three times at the Cookshack plant over the years.
Awesome. I also cringed cutting it but followed along for the ride. Picked up a couple trucks I will definitely try with the fat rendering on the top. Nice work gentlemen
I think I have seen almost all of your videos, and I have seen you cook briskets on a pellet grill that look a lot better (I remember the pellet cook-off you did on the Green Mountains). Lots of work went into what looks dry... Bummer!
Good to know a world champ can overcook a brisket like I do.
It was undercooked because it wasn’t as tender as it should’ve been
Over cooked briskets fall apart trust me I’ve messed up at least 20-30 before I got my method down.
can't keep us hanging, what is your method to make sure you don't overcook?@@Fazman81
So then what is this??? Looks dry as shit!
I’ve learned a lot of things from this channel acting is now one of them 😂
Savage! 😂
😂😂
That brisket needs a drink brother
A world class brisket shouldn’t need a chaser to get it down. Seems like I’ve seen choice grade briskets that looked juicier.
Great video. It proved that no matter how experienced you are, you can overcook a brisket. So dont feel bad backyard peeps
The reality is, the videos on pellet smokers are the most applicable to the most of us..So keep those coming as well.
most of you shit lickers who can't use a big offset.
I had the same thought. I would love an offset, but I don't have the time for it.
I’m just here to say I’m not part of the pellet smoker circle…idc who says what, you can’t replicate the real thing with pellet smokers. That’s just my strong strong opinion though and I haven’t been convinced otherwise.
@@medullaX pellet smokers have their place, but I'm 100% with you.
@@medullaXI forget who did a very in depth video on why pellet smokers don’t really give any smoke flavor… basically the pellets burn too hot and clean to release the volatile compounds that end up flavoring the meat. Only way to get real flavor is by smoldering hardwood. I used a pellet smoker for a couple years to get my feet wet and then dumped it for a smoky mountain 24”.
That thing came out looking like a well done steak 😂😂😂
😂😂😂
When Emma answered "brisket" and refused the sauce, I knew for absolutely sure she is Jeremy's daughter 😂
So we're all just pretending it doesn't look dry?!
right😂
Sliced thin to hide that it doesn’t pass pull test
He selling out
Looks can be deceiving we can’t taste it so imma just take their word for it
I was watching this on youtube tv and just came here again on the phone just to see the comments, obviously sometimes the cook doesn’t end up in the right way, its just surprising they didn’t just admit that it went wrong in the first place.
You can tell Jeremy wasn’t that impressed with it. You can also tell when the flat was sliced it wasn’t done. Also the “slice it thinner” was a dead giveaway
🎯😂😂😂
Seriously. We’ve seen Jeremy slice pretty thick cuts off the flats of his brisket and they’re super tender and juicy. I blame the pellet smoker. They just don’t compete with a good offset.
You can tell Jeremy doesn’t have much of a spine and just kiss that ol bbq champs a$$ all through the video. Shame
Jeremy, i understand that he's your guest but that brisket aint foolin nobody. It looks dry and burnt. For a few years now, you have been teaching us how a good brisket looks and cuts.
That thing looked like one of those FB posts that the guy says it's his first brisket and asking the group how it looks and just gets roasted 😂
@@georgem4033🤣🤣🤣🤣
5:18 - glad you mentioned the BBQ pan/wok. I've had a similar model for a few years now and it's a game changer for getting superb veg cooked on the BBQ.
this does not look as good as the few hundred you have made before, this is just how it looks for me, a bit dry
Jeremy I know you feeling like a world champ right now after having this guys dry and sad brisket! 😂
I am fixing to get some flack but....................the flat looks super dry. Eddie cleaned it up by cutting the slices thinner. He also stated it wasn't pulling right. Not Texas style and on a stick burner but to each your own.
My client that I'm doing a bath remodel for bought a new Traeger cooker and gave me his old one, in great shape (one of the original models) so it's really great that you are doing pellet cooker lessons right now. I can't wait to get smokin'!
Throw it out and get a offset
@@18rollinhard Oh hell no. Especially since I live in the city and the wonderful economy is lubelessly screwing me over.
Shows that sometimes even the best most experienced don’t have great results. I’m not alone!
So, I did a brisket on my offset for smoke and color for about 3hrs. Then, I finished it off in my pellet grill, and it was great. It was 105 outside, and I didn't want to heat the house with the oven. The best of both worlds!
I do this all the time.
I’m sure most of us here have made a much better brisket 😅
With all the tips and tricks on how to make a good brisket,
the biggest difference I’ve ever noticed was going from a choice to a prime brisket.
I usually cook choice because of price but I'm going to go with prime next time for more marbling
100% HUGE dif between choice and prime. Worth the $ for prime.
Looks drier than a popcorn fart!
😂
😂
Lol dude I'm stealing that
Des Moines, IA resident here....good to hear a shoutout!
I have a Cookshack SM045 and it makes the best BBQ I ever made. I had a earlier model that I bought in 2005. Just set it and forget it. I used to like to play with fire all day but I like putting a Brisket Or a Butt on before I go to bed and wake up and its almost done..
loved the video - picked up a couple good tips from Eddy!
I love that Jeremy is refusing to say smoker when referring to pellets
Can’t help it. I’m biased in favor of stick burners but I try to give pellet coolers a fair shake
@@MadScientistBBQ this is the way
They aren't smokers, they're just easy bake ovens.
@@MadScientistBBQ A direct heat or vertical smoker is better than any pellet grill.
@@Cheeseybacun - yawn....
So amazing that your little one is such a connoisseur!
That brisket was second fiddle. Emma stole the show. I have an Emma myself and as a father, my Emma always steals the show too. Great vid!
When it's tough and dry slice it thinner and cover it with sauce.
Edit: I'm not sure separating the flat completely from the point was the way to go.
Yeah I'm positive him separating the flat from the point caused it to dry out faster. And him putting the trimmings above didn't do anything could of just done a foil boat with tallow.
Eddy is showing you a different way of cooking brisket. This is a competition style meaning you separate the point from the flat. Things often look different on camera. Notice he didn't drag it through tallow to make it glisten like a lot of other people do.
@@andrewpope204
Eddie is showing one way to do competition brisket. Another way is to cut out most of the fat between the point and flat but leaving them connected. You do have a point about people dragging them through tallow. I do believe Eddie has cooked much better briskets though. And as far as how things look on camera I'm sure Jeremy used his normal equipment.
It wasn’t. It was a really weird strategy.
I have a feeling the offset will be fired up for a few briskets super soon!
That brisket looked super lean almost overdone and dry. Especially the flat.
Let’s see that offset cook a traditional Jeremy brisket!
The offsets are definitely making a comeback
This is the way @@MadScientistBBQ
Indeed the brisket was extremely lean. It had a tug, therefore not overdone but yet lean and dry. One has got to adjust the cooking method on a lean brisket. Obviously the man is a master pitmaster, yet s___ happens. There is a video of Aaron Franklin overcooking a brisket in a backyard smoker, it shred apart. It happens.
@@CoolJay77, well said. As a cook, you never know till you slice. Sh!+ happens.
@@CoolJay77 100% happen but own it lol
Thanks for doing this, because your videos made me want to BBQ and Pellet cookers are my entry point
I was like you two years ago and have done well in a few small town bbq comps with my pellet grill. I recommend following Jeremy's own brisket trim, recipe and techniques except maybe starting out at a lower temp for the first 3 to 4 hours to get more smoke flavor when using a pellet grill.
In Georgia the best pellets are
B & B actually even a local company.
Championship blend is the go-to otherwise cherry or Oak depending on what I'm smoking
We've been trimming and smoking our Briskets "split" into the two separate Muscles for years
I do like the idea of using the Top Shelf to render the trimmed Fat onto the Roasts below
Will have to try that on our next Brisket cook
If I'm putting fat on top shelf I'm going to put a catch pan somewhere. It seems that the only thing it did for this cook was make a bigger mess in pit.
I hear what you're saying
My Pit does have a full length Drip Pan and a 6" Bucket , so it will control any extra Tallow that isn't absorbed by the Brisket(s)
He said it works a lot like "Self Basting" the Brisket cooked on the Rotisserie Smoker Jeremy did a few Videos ago @@BigChuck525
Enjoyable Video. My second hand Cook Shack smokette makes amazing brisket.
Flat looks dry. Point Dry also not a fan of separating the muscles. I cook fat side down the whole cook on a camp chef post oak and mesquite 50 50 pellets at 225 degrees. Bucher paper wrap at 175 degrees then pull at 203 degrees always turns out great. Salt, Pepper and my own rub blend. Great vid guy's thanks.
I'm thinking I need to try fat side down on my pellet. Do you add tallow when you wrap?
Yes 1/4 cup of tallow@@amyschaag
Love to see this guy on your channel.
One thing for sure. You can make great brisket some of the time, but not all of the time. No guarantees. This one looked dry and tough, but it happens. Maybe shouldn't have gone out to lunch and left the machine on auto-pilot! But still, good ideas and lessons to take away from this.
Those slices looked really dry.
I came here to say this
Me too
Ya i thought so too. Pretty sure jeremy was being overly nice about his real thoughts.
Yeah, the moment they started slicing it was a no go to me, but definitely learned something from this guy.
@@OscarOlaryeah, to not use a pellet cooker for quality BBQ
How come that pellet grill doesn't give a smoke ring? Usually they do give a very nice one. I know it's not flavor but it does look good.
Oooof. Good enough for last place in the brisket competition
The manual way is best keep watching the fire 🔥 better looking brisket that way
@jeremyyoder what was that pellet brand?
Once again, great video from you guys!
Looked dry as hell
Agreed
Glad i watched this... Definitely sticking to my offset
Love these fast eddy collabs!
I get that the phone grills could come in handy for the long cooks for bbq and brisket. However I still prefer to use my stick burners.
It's easy to dry out a brisket using a pellet smoker. They should add a water pan or something just for amatures like me. 😂
My pellet grill is like a dry ager, after a about 4-5 hours on the offset I prefer to finish on the Weber Smokey Mountain, with a temp controller I can go to sleep while it cooks, wake up to wrap then start checking it in the morning, my pellet grill is great for an outdoor oven but not for expensive meat
Texas BBQ has taken over, (for good reason) everyone wants to see an offset brisket jiggle and dance on the cutting board, with a well rendered Carmel color fat cap, that pours juices out like Niagara Falls when cut down the middle, all while being drenched in tallow. I’m in this camp as well. So good.
When you have to slice paper thin to pass a pull test, or use sauce, it’s dry and not cooked the way most any of us want brisket. Although I’m sure the flavor was good.
This is not due to the fact Eddie doesn’t know how to make brisket, this is just the way of the competition world and how it’s done in that setting by most cooks. It’s a completely different style brisket. There have been many Pitmasters to turn in Texas style brisket, (including Aaron Franklin) at competitions and it just doesn’t do well, as it’s not what any of the KCBS judges are looking or trained for, so unfortunately this style will reign supreme in competitions.
Nice job gentleman.
I never want to eat a competition brisket after seeing this.
Joe yims brisket video was top notch.
Competition and restaurant style briskets are different. The former is about a few perfect bites and the latter is about maximizing high quality yield. Obviously, this isn’t the kind of brisket a good bbq joint would serve but there’s a reason this guy wins competitions.
And the people judging needed to be trained how to like a bite of brisket
If that's the kind of brisket that wins a competition then those competitions are meaningless.
@@r.rodriguez4991You’re missing my point. This is a competition guy cooking a restaurant/backyard style brisket. Of course it’s not going to be amazing because it’s not what he’s used to. He’s out of his element.
@@bkwilcox23 That's crazy. You think he never cooked for himself and his family?
@@r.rodriguez4991 I didn’t say that. I said that what he’s good at is competition and those skills don’t translate well to this kind of BBQ. Like I said originally, it’s not the same.
notice the lighting at 14:23, then keep watching it looks bright and sunny again. I bet they didn't get it done or something and came back to it the next day. i could be wrong thou.
I don’t know.. the flat looked very dry! Still not convinced on the pellet smoker
They just messed it up, or used a crap cut. Pellet grill had nothing to do with it being dry. Guy had all these gimmicks and it didn't help much.
@@bobkantek7312 It was a Creekstone, They’ve been very consistent when I’ve used them in the past, but you could be right..
I didn’t see what his pellets were called or where they could be purchased.
Is there a link to purchase these pellets?
I also would like to know.
Whats the pellets being used? I couldnt tell from the video
He needs to join that competition and show them what a real brisket taste like. Asking to make it paper thin is a giveaway to make it bend is funny. Ive seen him make slices thick as Lizzo and make it bend. Hes just being nice and respectful.
Guys, this is a great example of how difficult cooking large pieces of meats is sometimes, regardless of experience. But yeah. Im ordering pizza after that one.
Something to note here.. this guy cooked it the way competition cookers would cook it... He cooked it just for the one bite taste. As most competitive cookers would...
I cook competition barbecue and I promise you juice runs out of it when it's sliced in competition that probably would get eights for taste and tenderness. Possibly even seven judges are wise to super thin slices to cover for an overcooked brisket
Carbon steel ftw!
Anyway... Am I correct in noting you seem to have a slight aversion to the Weber Smokey Mountain? I"m sure you know there are champions who use modified Webers. It would be great if you could do a video like this one, but featuring a champion who uses Weber.
Thanks!
I think it's an aversion to everything that doesn't burn logs.
Link for the pellets? Did I miss it?
Same here. I've been googling for the last 20 mins looking for info. No luck.
Me too. I went to google before I came back to here.
Since it's wrapped, can't you just put it in oven and save your pellets?
Yes, you can.
That's what I do
I didn't catch the brand of pellets or how to get them. Thanks.
The brand is Sand In Your Mouth. The pellets are Might As Well Be Jerky Oak.
Can you share what's in the icing? I've been looking for a good brisket dip with ZERO luck. Thanks
Where can we get his pellets?
I know this is bringing up an old topic, but having just bought a Traeger and having a dad who has smoked meats for his entire life, it lead me to just learning about the different types of smokers.
I was watching the video of a Traeger vs Weber vs Franklin Offset, and noticed the model traeger that was being used. Have you re-visited any of these comparisons that you’ve done with a Traeger that comes with the Super Smoke feature to see if that makes a difference when comparing a pellet grill to an offset smoker? Or even to make the comparison of a pellet grill with a super smoke mode vs one that does not have it?
Finally, just wanted to say, love the channel and really appreciate the efforts you go through to remove any bias and give a fair “blind test” to all of your comparisons. You seem just as peculiar about your processes and the way you go about your meat as my dad as well, which I really appreciate (as odd as that sounds). Much love from Tennessee!
What did you use for a binder?
i dont doubt the skills and history that he uses, but that brisket looked dry AF, id want sauce on it too. the whole burnt ends style definitely benefits from splitting the muscles and getting more smoke all around it with more surface area for the sauce to coat, but come on, was that really moist? thinner cut to get it to pull apart? should have kept them together.
I agree. He went to the best part of the flat but had slice it super thin to make it edible. Also the ends of the point looked terrible. I think Jeremy could show this guy a few things.
@@mburshlong doesn't make a good community talking shit as the host. I get the story telling side and respecting the guest.
@@Keasbeysknight of course.
Lean brisket
@@Smartinez8282that cow must have been a coke head then 😂
Now we want a collaboration with Steve Gow.
Pellet link please! 🙏
Well, if my brisket was that tight with that thickness, I would consider the session a failure...!
First let me say thank you for the video. But I have some concerns. One you didn't go over in detail about his pellet smoker. He makes references to adding to the smokebox or something like that. Did he added three times. How does that work? Did you go over that in the video? Or did you go over in details how his smoker works? I went online to try to find the pellets. Unfortunately everyone doesn't have Facebook. And then I did a Google search on it. And the bag that was shown was totally different and design then what he was holding. It would have been nice if you would have gave a direct link to a place where I could go pick up that pellet. I was able to find the seasoning. I have a pellet grill. But as you stated everything about a pellet grill is about the pellets. Without the right pellets it's a waste of time.😢
Hopefully the pellets do give better smoke. They are called cookshack pellets. Can get them from his online store. Perhaps just a better could would have helped the lack of moisture
What's the brand of the pellets?
Yes Jeremy your brisket is very much different but better the way you do it. But shout out too him for his presentation.
Is there a link to the pellets?
I guess pellet grills have their place, but I will never own one. I've been smoking meats for over 50 years and have my methods down pat, but I still like to watch any cooking/bbq'ing video. I will never give up my 250 Moberg!
I agree. I love watching BBQ videos and I’ve been smoking briskets for 32 years. I have a Traeger and a 8 ft offset Klose pit. First, my Traeger briskets look way more juicy, and tender than this brisket did…and second, my best Traeger brisket, which was really good, didn’t even come close to the offset brisket. I think this was a fun series with Fast Eddie, but in my opinion, Jeramy, you got this guy whipped all day long.
When Jeremy used his fingers to show the tiny cube that he said look juicy 😅 and that the fat rendered there hahaha he basically made it wet with his gloves. Still not sold on this process. The flat slices are too thin lol
I love the background music during the segment where he is rubbing the brisket. What song and who performs? Thanks.
How do you master a pellet smoker asking for a friend? I thought you just turn a knob
Respect to Fast Eddy! What an awesome OG!
Thank you for doing this video. I was on the fence about getting a pellet smoker, after watching this, I am definitely sticking with my offset...
😂😂 Its not that bad, i run both and they are comparable, this video was a joke. I could do better with a microwave
I fee sorry for you if a youtube video is the the reason you stay away from pellet smokers lol
came out looking like sawdust he tried to rub it in the juice lol
This whole series has been super helpful. I’m a Weber Smokey Mountain guy but looking to add a pellet smoker. So thanks!
love the wsm I have the 14 and 18. I got rid of my 3 pellet grills when I got them. but now I'm in a different spot in life and need something that is super convenient again. gonna get another pellet grill should be here on Monday
Can we get the brand name of the pellets Eddy was using?
I have tried separating the muscles a few times. It does give you incredible burnt ends but the flat tends to dry out easily. Maybe if he sliced it down to 9” like he said it would have cooked more evenly. Great video though. Eddie is a legend.
Even a legend will have a hard time living this one down.
Did the rub have sugar in it? Is that the source of some of the bark?
Was the lunch shot/music a Tim and Eric reference?
Oh my days. I don't think I want a pellet grill anymore.
That’s like seeing someone shit the bed then blaming the bed. 😂
naa dude I've seen plenty of juicy af briskets off of pellet grills. this dude idk wth he was on about lol
Hey man you sounded like coming down with something, hope you are feeling better now
I noticed it as well
Great job
Is that flavorizer opening alway open? Does a grate cover it?
You can run it either way. I like to put the flame tamer comer back on over it. I think it smokes more that way.
Water, my mouth is dry, water
My thing about sauce is that, at least *southern* bbq, sauce was a necessary ingredients to help make low quality meats, often sourced from wild game, more palatable as well as helping them last longer. Texas, that used high quality cattle and pork, from the begining prides itself not needing sauce; but in the deep south (coastal carolina and georgia, deep georgia and florida, alabama) where people were eating armadillo, opossum, turtle, ot feral hog, sauce was seen as a critical ingredient.
As a Texan, I agree with you. I don't believe sauce is needed or should be used on beef. Some folks like it and I do as well occasionally. The Beef should stand alone and sauce should not be sweet for beef. My opinion is sauce is great for chicken and pork.
I agree with both of you and I'm also not a fan of using sugars in beef rubs. I believe this man should stick with cooking pork.
This comment is covered in ignorance lol
@@anthonystaggs6239 ok guy.
We are making an insulation, allowing a smoker with short legs to be operated on a wooden deck or composite deck. Can you do a review on our product? If so, please let me know how we can get in contact.
Now that you are trying different hardware why not try with kamado/ceramic grills?
What model vevor holding oven?? Or size I mean
Where do we find the pellets ?
Question for Eddie…..my PG1000 does not have the third shelf or the WiFi controls or the extra smoke chimney outlet off the back. Are these new additions available to be retrofitted to the older style like mine? Great video by the way. I have taken your class three times at the Cookshack plant over the years.
Same question here
WiFi control kit should be available in a few months. Other components won’t fit existing units.
Thanks
Awesome. I also cringed cutting it but followed along for the ride. Picked up a couple trucks I will definitely try with the fat rendering on the top. Nice work gentlemen
I think it's time for Erica to do another BBQ challenge 😅😅
I think I have seen almost all of your videos, and I have seen you cook briskets on a pellet grill that look a lot better (I remember the pellet cook-off you did on the Green Mountains). Lots of work went into what looks dry... Bummer!