Brisket Low and Slow on the Pit Boss Austin XL #brisket

everybody welcome back to the smoke from the West calm YouTube channel I'm Scott and today we're gonna be making a 12-pound choice brisket we're gonna do it low and slow on the pit-boss austin XL [Music] all right so we have here is 11.6 pound brisket kind of really good price on it is about 250 a pound with the VIP card which is just you know signing up with your phone number and email address so but see some crazy brisket prices not sure where they're at or what what the price is where you're at but this one it was about 250 pounds which I was pretty excited to see so we're gonna just trim this up here get it out of the package gonna do a pretty light trim on it nothing too ridiculous but I got this one because you could just feel how tender it is already without the while I was still in the cryovac package and so just felt super tender had some nice marbling look like a winner to me so we're gonna Pat some of the juices off of it you got some nice marbling right in there already back cap so for my trim so this get some of this hard fat out of there it does not render down and your cook so I'm just gonna pick some of that out of there take some of this well here I got this fat or brisket fat scraping tool haven't used it yet so I'm gonna give a whirl oh wow think it's sharp yeah it works great for trimming fat right off the edge you think yeahlet's comes right out yeah this thing's worth it don't know if it'll be good for trimming fat on the silver skin up top but at least on the edge there what's up real you get a little bit more this hard fat off [Music] all right so I got frisked I got the brisket pretty much trimmed up like I said didn't do a real heavy trim on it so good thing I like to do with brisket is you see the grain coming going this way so you know you always want to slice it this way so I'm gonna give myself a little slit right there just to indicate hey this is where I need to slice it when when it's all said and done because sometimes a little tough to tell where to slice it when you are done what I'm gonna do now big foil pan here I'm gonna season it up got some smoked food West all-purpose rub I'm gonna go pretty heavy with this give it a good coating all over like the whole purpose on brisket that's real heavy with pepper some salt garlic a little bit of paprika in there you can pat it down in there make sure you get all the sides they need flavor to the top to get the point there that looks good to me so it's about seven o'clock at night right now I'm gonna do this low and slow overnight so I'm gonna put some foil on this put it back in the cooler I'm gonna put it on the smoker at 225 degrees about 11 o'clock tonight so next time you see you this will be on the smoker it'll probably be about 6-7 in the morning so we'll see you then so good morning it's currently 7 a.m. and this brisket has been on for 8 hours already and I haven't even taken a look at it so let's take a look at so I had the pit-boss set at 225 degrees and I had a temperature probe in there and a probe inside the brisket and pit-boss had held steady all night long I'm using a combination of pellets of oak and pecan and the smell out here is just absolutely fantastic so what we're gonna do now is take it off wrap it up and then we're gonna put it back on the smoker so here's some brisket took it out of the smoker you don't puffed-up a little bit also the bark is set on it which is exactly what we want so I got two sheets of heavy-duty aluminum foil really long so we would you both here we're going to put a little beef consommé in there just to rehydrate it a little bit put along the outside on the top here and just so it starts to rehydrate just a little bit that way we got a little liquid in the wrap while we finish smoking so I'm just gonna pour this whole can in there I'm just gonna do one can of this call it good there's gonna be a lot of fat that comes out of the brisket to help with the foil packet as well I did this fat cap down and that's how I'm we can continue to do it just because I like to have a fat cap down because that's where the heat is coming from so let's do our second layout layer foil nice and tight in here put back on the smoker so I forgot to mention it before but the way I had it in here was to point towards the middle and the plat towards the left side because the smoker tends to run hotter in the middle and I didn't want them flat to dry up and burn out the point has a ton of fat so we can take a little bit of an extra heat so that's how I put it back on the smoker get a temperature probe gonna put it right in the middle and we're gonna let it go when it hits internal temperature of about 200 degrees we're gonna check it for tenderness then so our brisket has been on a total of 10 hours my alarm is going off saying that the internal temperature has reached 200 degrees so let's check it out I'm gonna do is I'm gonna probe it with my pen just to get a nice feel with that just to get a feel with it see if it feels like going in and out of butter and also just to double-check the temperature so it feels a little tight points feeling good [Music] temperature there yeah I'm gonna let it it still feels a little tight so I'm gonna let it go probably another 30 minutes and then there should be ready to go by then so we'll see in 30 minutes so our first gets put on about another half hour check it out so really just probing to see what the tenderness is like it's feeling good the internal probe here is going to o4 this is saying 203 205 and different places but it feels really good going in and out so what we'll do is I'm gonna take this off I'm gonna put it in a cooler and just let it rest probably for a good two hours just slice into it so our brisket is been resting two hours now it's time to slice it up so quick recap of what we did at eleven point seven ounce eleven point seven pounds choice brisket put it on the pit boss offs in Excel with some pecan it's oak pellets put it on eleven o'clock last night about 7:00 this morning I wrapped it up total cook our build excuse me quota total cook time is about ten hours you can see it looks beautiful so I'm gonna do that little pull here don't try and capture all of this juice that's in here because that's awesome for when it comes to reheating the brisket so we can do this here without spilling felis thing is tender does the great feel to it all right so slice into this thing so remember in the beginning of the video made a little slice right there just to sort of tell which way the greens run so we're gonna cut against the grain probably my favorite part of the whole brisket right there so we're just gonna do some nice slices on it sure is cutting nice that's for sure I'm sure you've nice even and struggle with that sometimes things still screaming huh [Music] all right so stride slice slice them right there in the middle Ben's eyes pulled apart not too bad with money ma'am Jesus smoke flavor super-tender great brisket flavor to it hey guys thanks for watching like what we're doing make sure to hit that like button I also hit that subscribe button thanks for watching

Channel: Smoked Midwest BBQ

Views: 27,114

Rating: 4.729032 out of 5

Keywords: brisket, pitboss

Id: vcuiTZoW29c

Length: 12min 20sec (740 seconds)

Published: Mon Jun 22 2020