I foil boat mine when the fat cap starts to render, usually around 165° or so, and cook to 190°-192°, then rest @ 165°or so for 10-12 hrs in a covered turkey pan. They come out absolutely perfect and very juicy. It’ll pass the hang test sliced at 1/4” and will hold its own weight without falling apart, but comes apart with the slightest pull. I’ve learned that the long heated hold finishes melting the connective tissue and completes the fat rendering. Pulling it earlier helps to keep the flat from drying out. I could see connective tissue when you pulled it apart. It still looked amazing, but a little tougher than it had to be. Excellent smoke ring. Congrats!👍🏻
I do the same. I actually cooked the same brisket overnight and the amount of rendered fat was so much that it overflowed the foil boat. I used a meat injector to pull some out. I got two Mason jars of tallow between the trimmings and foil boat overflow. Can't wait to cut into it. I'm resting it for 8 hours so "c'mon 4pm!"
I had no idea snake river farms sells brisket! Definitely gotta try their black and gold to do a proper comparison! I've heard anything over a marbling score of 8-9+ is just too high of meat to fat ratio when it comes to steaks like ribeyes, NY strips, filets, etcs; wonder if that's the same for smoking tougher ("tougher" whatever that means with wagyu haha) cuts like brisket. Thanks for the insight!
What I can honestly say about SRF is that my experience with the Gold Grade is that it is without a doubt a step higher than USDA prime grade. It’s nowhere near A5 Japanese wagyu but it is excellent across the board.
@@guslagos8811 what's funny is there really is ALOT of different ways to do a brisket and different rubs and spices etc, but at the end of the day idc what you got on that brisket, I will destroy it and be in food coma heaven lol
I watched this video for the srf brisket. Not the fact that you call yourself fire cooking but use an outdoor oven. Also not for the fact that you say pee can rub.
@@newenglandfirecookin2885 brisket looks amazing but there’s no reason for a binder. Salt, pepper, garlic powder and your good. After that possibly a homemade bbq sauce. But then again you are on a pellet grill so I can see why you would need extra flavors.
@@lorenperry3726 I go back and forth with binders on brisket. Sometimes I use them sometimes I don’t but I always use them with pork. I notice that a lot of ppl either prefer binders or just don’t like them at all. As far as the pellet grill goes….I’ve used stick burners in the past and I’m currently in the middle of building one to go on a trailer. But I don’t understand the hate on the pellet smokers. I never tasted that much of a difference between the two unless I used charcoal in the stick burner which I’ll admit I miss. As far as the “extra flavors” it has more to do with me finding just SPG on brisket boring and uninteresting than it has to do with using a pellet smoker
@@newenglandfirecookin2885sounds like you know what you are doing and you know what you like. Great job on the brisket. I guess I just don’t understand the olive oil. I used to use binders way back in the day but I think they are just a waste after not using them for so long.
@@lorenperry3726 thank you sir! And thanks for the convo. I enjoy discussing techniques and hearing how other people do it. One of the best things about BBQ is how it leaves a lot of wiggle room to get really creative
Cooked isn't a necessarily a function of temp, but rather temp + time. You can tenderize a brisket at 190-195 if you want, you just have to hold it longer.
I foil boat mine when the fat cap starts to render, usually around 165° or so, and cook to 190°-192°, then rest @ 165°or so for 10-12 hrs in a covered turkey pan. They come out absolutely perfect and very juicy. It’ll pass the hang test sliced at 1/4” and will hold its own weight without falling apart, but comes apart with the slightest pull. I’ve learned that the long heated hold finishes melting the connective tissue and completes the fat rendering. Pulling it earlier helps to keep the flat from drying out. I could see connective tissue when you pulled it apart. It still looked amazing, but a little tougher than it had to be. Excellent smoke ring. Congrats!👍🏻
I do the same. I actually cooked the same brisket overnight and the amount of rendered fat was so much that it overflowed the foil boat. I used a meat injector to pull some out. I got two Mason jars of tallow between the trimmings and foil boat overflow. Can't wait to cut into it. I'm resting it for 8 hours so "c'mon 4pm!"
If going for binder ,should use mustard. Also trim some of fat cap. Aaron Franklin has video to show how its done
I had no idea snake river farms sells brisket! Definitely gotta try their black and gold to do a proper comparison! I've heard anything over a marbling score of 8-9+ is just too high of meat to fat ratio when it comes to steaks like ribeyes, NY strips, filets, etcs; wonder if that's the same for smoking tougher ("tougher" whatever that means with wagyu haha) cuts like brisket. Thanks for the insight!
What I can honestly say about SRF is that my experience with the Gold Grade is that it is without a doubt a step higher than USDA prime grade. It’s nowhere near A5 Japanese wagyu but it is excellent across the board.
As a fellow New Englander, you should check out the wagyu from Vermont Wagyu. Maybe do a comparison?
Solid idea. I’ll check them out!
Thanks for making me hungry 😂 I'll hold that camera for ya if you pay me in brisket 😂 lolol
Thanks for looking!
Definitely a different way to smoke a brisket when compared to how we do it here in Texas. Would like to taste the difference.
@@guslagos8811 what's funny is there really is ALOT of different ways to do a brisket and different rubs and spices etc, but at the end of the day idc what you got on that brisket, I will destroy it and be in food coma heaven lol
@@anthonyclose6992agreed! Delicious is delicious!!!
I watched this video for the srf brisket. Not the fact that you call yourself fire cooking but use an outdoor oven. Also not for the fact that you say pee can rub.
U don't need a binder, salt and pepper will stick.
Yes u do
Salt and pepper with smoke is BBQ.
No you absolutely do not. I stopped using a binder 10 years ago never had any issues with flavor or bark. @@nicholasmarkowicz9168
Sorry bro but I can’t believe you would put olive oil on a brisket.
It’s pretty standard issue for a binder. Yellow mustard too. Either will work and you can’t taste either of them when it’s done
@@newenglandfirecookin2885 brisket looks amazing but there’s no reason for a binder. Salt, pepper, garlic powder and your good. After that possibly a homemade bbq sauce. But then again you are on a pellet grill so I can see why you would need extra flavors.
@@lorenperry3726 I go back and forth with binders on brisket. Sometimes I use them sometimes I don’t but I always use them with pork. I notice that a lot of ppl either prefer binders or just don’t like them at all. As far as the pellet grill goes….I’ve used stick burners in the past and I’m currently in the middle of building one to go on a trailer. But I don’t understand the hate on the pellet smokers. I never tasted that much of a difference between the two unless I used charcoal in the stick burner which I’ll admit I miss. As far as the “extra flavors” it has more to do with me finding just SPG on brisket boring and uninteresting than it has to do with using a pellet smoker
@@newenglandfirecookin2885sounds like you know what you are doing and you know what you like. Great job on the brisket. I guess I just don’t understand the olive oil. I used to use binders way back in the day but I think they are just a waste after not using them for so long.
@@lorenperry3726 thank you sir! And thanks for the convo. I enjoy discussing techniques and hearing how other people do it. One of the best things about BBQ is how it leaves a lot of wiggle room to get really creative
Not cooked need to cook to 205, look a little tuff
Definitely wasn’t tough. I always pull between 198-200 with a minimum 2 hour rest.
Cooked isn't a necessarily a function of temp, but rather temp + time. You can tenderize a brisket at 190-195 if you want, you just have to hold it longer.
@@JorenMathews exactly
198-205, poke with probe to check tenderness. Probe tender is more important than reaching temp.
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