OVERNIGHT Brisket & Pork | INKBIRD IBT-26S | Testing the FIRST EVER Thermometer w/5GHz WiFi!
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- Опубликовано: 4 июл 2024
- In this video I will be smoking a Brisket and Pork Butt overnight in a Pellet Smoker and I'm also testing a new product from INKBIRD the IBT-26S that I would like to introduce you to! It’s the FIRST EVER Thermometer with 5GHz WiFi Connectivity!!! You can see the INKBIRD Product HERE: www.amazon.com/dp/B0C233WFYP?...
Thank you very much for watching! ENJOY!
#OvernightBrisket #Brisket #INKBIRD
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HOW I SMOKE BRISKET & PORK:
I always trim the brisket down to make sure I cut off anything discolored as well as hard fats, but I’m always thinking about shaping it aerodynamically as a priority. WHY? Because as the brisket releases moisture in the “stall”, you want that moisture to have a path to roll off the brisket, not pool up anywhere as this will have a negative effect on your bark and therefore your final result. I also trim the fat side down to around 1/4 inch, but I prioritize removing anything discolored even if I have to break that 1/4 inch rule. I season it a day early (dry brine) and place it in a foil pan with a rack under it to keep it from sitting in moisture. I then smoke it at 225 (you can go as high as 275 safely) until I’m satisfied with the bark. This usually happens around 180 degrees. By allowing the bark to set up well, you assure it will hold up through the wrapping phase. So, once it’s set, wrap it (either place it in a foil pan and cover with foil, simply wrap the brisket itself in foil or butcher paper or both) and let it go till it’s tender (203-205 degrees F usually) rest it for at least 1-2 hours, serve and enjoy!
For the pork butt it’s simple. I trim most of the fat off the fat side (yes, I know that’s contrary to what you’ve been told and I’ll tell you why). By removing the fat, you expose the meat and the rub can stick to it which will give you more and better bark! That’s a huge part of this cook! Again I season (dry brine) the day before and place in a foil pan with a rack then into the fridge. Smoke it just like the brisket above except with the pork, you can cook it to a higher temperature in the wrap up to 210-214 degrees for super tender and shred tender results!
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Disclaimer: This video and description contains amazon (and other) affiliate links, which means that if you click on one of the product links, I potentially can receive a small commission.
Thanks so much!!!
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I am so confused when it comes to pellet smokers. I am a Weber user mostly kettles have an 18" WSM that I love. I always hear "pellet smokers don't provide the same depth of smoke a stick burner will" or "you can't get a decent smoke ring with a pellet smoker" or "you have to add a smoke tube it's a must", then I see videos like this. I get it, when people say it's a lazy man's smoker, that's cute but kind of dumb. As he stated from the start," I want to get some sleep tonight". These smokers seem the best way to do this. If you can smoke a brisket all night and have the energy to entertain the following day this can't be bad. I am so torn been looking at the Weber Komado and RECTEC Pellet. Video like this makes me lean towards the pelett smoker.
Mike, you’re such an inspiration to all of us. Thanks for being such an honest and caring person for the rest of us amateurs doing all of this cooking. Stan.
I appreciate your support, Stan!
All your recipes are the bomb!
Even though there are a lot of bacon wrapped pickles recipes: some W/cream cheese filling; I would love to see you do them possibly put your own spin on the recipes. Simple | easy | addictive !
Enjoyed that Mike! That was a great review! Thank you for sharing!
Thank you very much, Dave!
Really awesome. Cheers, Mike! 👍🏻👍🏻✌️
Thank you, Dwayne!
Thanks for the video. Hope all is wel with you and the family. Cheers
Thank you and same to you as well!
Great video Mike. LSG is awesome and the food looks amazing. Tha inkbird did a great job! Cheers brother 🍻
Thank you very much for your support! Cheers 🍻
Very Nice Mike, enjoyed the video.
Thank you, Mayhem!
LSG is amazing. Still looking a getting one, but now Chris is coming out with a new cabinet pellet grill. Decisions decisions......Thanks Mike! Love the presentations.
Thank you for your support!!
Impressive battery life, in a quality Inkbird product👍😊
Yea that battery lasts forever lol. It still had 61% at the end of the cook!
Thanks for putting this together, great info on the Inkbird and the Amazon price is lower than I expected. This will be a contender when I replace my "other" one that does not have an app to view and control things. Looking forward to getting more info on the Inkbird.
Thank you for watching, Michael!
Great Video Mike, Brisket and pork butt looks delicious. Do you make brisket sandwiches? Any bbq sauce on top?
Yessir! Sauce is perfect for it too!