Overnight Brisket on a Pitboss Pellet Grill
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- Опубликовано: 28 июн 2023
- Easy Overnight Brisket on a PitBoss Pellet Grill
Preheat Smoker to 200F
Trim the Brisket to your liking
Season with Black Pepper and Meat Church Holy Cow Rub
Let sit 20-30 mins
Place Brisket on Pellet Grill (Meat side down)
Cook for 12 Hours
Pull Brisket at 170-180F
Wrap in butcher Paper
Increase Temp to 250F
Cook for 2-3 more hours - Checking Temp and looking for 205F-208F
Let rest at ambient temp for 2 hours
Keep at temp till time to slice by resting in a cooler wrapped in a towel up to 5 hours.
Enjoy!
that brisket looks like it turned out amazing
Hey man, thanks for the tips! just did one last night and am finishing up this AM and so far so good using your recipe. thanks again for posting.
Nice work!
Couple of things I would like to share if you don’t mind. Some stuff I have learned along the way. When you cook your brisket on a pellet grill I would cook fat down first. Then when you get the bark set foil boat it and go fat up. Turn the smoker up to 300 so the fat will render the best. After that start checking for tenderness at 195 in the thickest part of the flat. When I say check for tenderness lift the brisket out of the foil boat and try to stick your fingers in the bottom of the flat. If your fingers do not sink in at all and it feels tough keep going another 5 degrees. Be patient because the brisket temp will go down a little before going up. Once you are able to get your fingers to go into the bottom of the flat with a little pressure you are golden. Do the same thing with your holding method.
Thanks for the comment
I’m so confused are you saying what are you saying 1:35
“Take our pepper cover this bad boy”
I just recently got this pitboss I’ve had a traditional smoker for a few years but idk why but seems like I have to fight with fire every few hours to keep the temp but I’ve made great meats on it I just wanted something easier I always liked the thought of set it and forget it. Good luck boys
My mom likes that method too
did mine last night was good now letting it rest thanks for all the help
Awesome to hear Richard! Hope it is great!
My first brisket served today.... Your Instructions.... IT WAS AWESOME. Thank You
Great to hear Mark! Glad you liked it!
Looks good. I love me some Bear Mountain Pellets
I made this last night/today for supper. Super easy and super yummy. Thank you
Glad you liked it!! Awesome!!
Greatly appreciate you sir
So nice of you
I my self am still learning to smoke a good brisket. I started with a homemade offset smoker and got to old/lazy to baby sit it over night. went for an austin XL where I will learn to play with and get my temp/times down. one thing I learned is you have to be brave to post online, those Texas boys don't sugar coat what you did wrong. keep it up man I got some good tips from the video and from the comment section.
Thanks so much!! It was still pretty great eating! Doing another soon!
Good attempt on the meat church way. Almost word for word
I just did my first pellet smoke brisket with fat side down while in the pellet smoker. I finished in the oven wrapped when it hit 175 degrees with the fat side up and rested for 7 hours wrapped in a cooler with fat side up as well. I liked it much better than the 100% fat side up. I trim fat to 1/4 inch and remove as much deckle fat as possible between the 2 muscles without separating them. White unrendered fat isn`t appealing and usually gets trimmed away and tossed in the trash with your seasoning and smoke flavor. Perfectly rendered fat is flavorful and compliments the meat though. Less fat on the brisket before smoking will give you a much better product at the finish with better smoke flavor and a rub that can permeate the meat. Appreciate the video.
Thanks for the comment
Thanks for sharing. Not that you asked, but I put my brisket on top shelf, cook at 200 degrees until around 160 internal temp, then put a water pan under, raise cooking temp to 225. The water pan will act as a heat sink and catch the drippings for easier cleaning.
Was bark is set (around 175 - 185 internal temp), foil boat the brisket & raise temp to 250 cooking temp. This helps with bark and fat rendering.
This should help prevent the bottom to get over cooked.
Even if you keep temperature down put a water pan under after 6 hours at 200 cooking temp. No need for water pan before that point, plus it allows for maximum smoke around entire brisket
Awesome thanks! I will give that a go!
Ditch the foil
Do you cook fat side up or down?
The wrapping could be better, bark looked great, thanks for the tips, I'll be smoking my brisket in two weeks
Been smoking a 11 pound brisket since 11pm last night and is at butcher paper temp 196, almost done and wait another 2 hours
Not bad for a pellet there ant no pellet smoker that can compete with a wood burner and same bark😊
looks like an rtic cooler not a yeti!! but looks good
Looks like a great cook. At 180 after 12 hrs I would’ve let it roll unwrapped at your increased temp of 250. Either way your Brisket looked delicious.
Thanks Tim!
That's the problem with pellet smokers, after 12 hours of smoking the bank should've been way darker. But I'm sure it was delicious.
That background music makes me not want to ever hear a banjo again
did you cook at 200 with fat cap up or down ?
What was the weight of your brisket?
Once you wrap, put it in the oven. Btu is btu. Don t waste pellets for nothing.
Whilst you are correct, you're also a habs fan... can't take you too seriously hahaha. Will be interesting to see if your Habs or my Bruins end up bottom this coming season....
Your knife was fine there was an overcooked area from the fire pot, I gave up using my pellet grill for brisket because of that, now my smokey mountain is dedicated to brisket for that reason.
Combo! There was an over cooked area AND a dull knife!
It looks like you did fat cap up? I hear on pellet grill you should do fat cap down or else the bottom can get dried out, did you notice that at all? I did my first on pellet fat cap down to start then flipped when I wrapped. Your bark looked great though.
It did get a little crispy right over the hot pot in the center but other than that it was good. You can notice it when I cut it a little piece hangs down. I go back and forth on which produces the best results. Maybe a video in the future 🤔
Honestly man maybe it’s because i got the pitboss competition series so my grill doesn’t have a smoke stack on the right I just have vents in the back. But everytime i did meat side up it was dry and tasted like pot roast. Whenever i do fat side up it was always juicy and moist and taste like bbq and a brisket. I think it just depends on the grill and the way it exits out smoke and heat. Ive always spritz mine regardless till wrap. But I’m going to try if there is a huge difference not spritzing it throughout the cook.
I have actually and that was my issue then! I'm going to try next weekend fat side down on my over-night and see if that helps!!!
Did you set your pellet grill to smoke and what p# did you use?
Yes! 225F gets the smoke going. 10-12 hours. Wrap them to sped up - used bear mountain pellets.
Looks delicious 😋 no blood n still juicy n tender, people you can cook your meat n still be tender juicy n delicious
What mode Pitboss is this?
Pitboss 1600 Competition Series
Do you have an issue with it being super hard on the bottom?
Right over the hot pot is was crispy. Next time I am going to elevate it to get it off the grate!
Fat side up or down? How many pounds was it
This one was fat side up - around 14 pounds after the trim.
What was the pretrimmed weight of that brisket?
17 pounds - big one!
Worcestershire on the fat side also?
I left it off on this cook cause it tends to stick to that fat pretty well. But it doesnt hurt if you do add it!
Fat side seems a bit more fat than can be rendered? Get those sides with the rub, as Chud would say. Wow 12 hours to the stall.. I guess at 200f that might make sense. Where did you get your brisket.
Thanks for the tip. Got the brisket at a local grocery store.
@@raypeoplescooks Best of luck with your channel.
I did mine this weekend, and it came out tough 😢
Ahh stink! Might try some apple cider vinegar on it after about 4 hours or when you wake up if doing overnight. Also, get another shot in there before you wrap it.
Mine did to. It sucked. I started at 225° 12 hours overnight.
6am wrapped bumped up to 250 for roughly 3 hours, rest in PB with pellets off for 2 hours. Started slicing omg bark was really tough and meat was mushy on first one. I had 4 12lbers going all night. The other 3 were fair but still tough bark. Not sure if it was the meat or something I did. No water pan no spricing all night. First time on a PB. I'm not giving up. I'll give it another go. I'll try your 200° method. Thanks for your video.
PB 1150.
@@Jimbobd421 sounds like it was overcooked and yes probably tough! I would recommend the lower temp for the long cook! I would also recommend not resting it in the Pitboss. The heat that is still there is going to tighten up your meat (continue to cook it) and make it tougher. Try wrapping in the towel and in the cooler. Also shoot some apple cider vinegar or dab some wagu in there before you wrap it as well to help with added moisture!
@@raypeoplescooks yes I'm going to try 200° next time. I'll use the apple cider also
Not the best way to wrap
180 after 12hrs no need to wrap. Increase temp to 250 keep probing for tenderness and let it roll.
The bottom was crisped. Try again.
Brah get a brisket knife!
The only thing that should melt in your mouth is ice cream. Not a brisket.
beautiful brisket man but god learn to sharpen your knife
Slightly overcooked, its a balancing act. The main thing is, have fun. Learn to probe by feel.
You don't need a sharper Knife, you need to stop burning/overcooking them!
Thank you my friend for the encouragement!
That was one of the worst wrapping jobs I have ever seen on a brisket. But then it looked like it turned out good though.
Maybe that’s the secret lol 😏😏
I wouldn’t let him wrap presents.
Fail. You trim off all the fat
Meat side up my man! Plenty of Fat on the backside!
horrible wrap job
Thank you for your encouraging words!
It's pronounced WashYouSister.
What was the weight of your brisket?
17 pounds before the trim