Low and Slow Brisket |24 Hour Brisket - Traeger

i just made the most tender brisket of my life and i'm gonna show you exactly what i did let's get started here we go time for another brisket video just what you want it right guys this brisket was amazing it was super tender it was juicy it just knocked it out of the park and there's some things that were not like your traditional brisket in here for starters 203 is the tried and true number you got to get to right i never even got close to that number in certain spots of this brisket but the entire brisket was probe tender the premise of this cook was i wanted to really do a low and slow now when you look at recipes you'll see that low and slow calls for you know four or five hours then you wrap it then you crank up the heat just a little on these pellet smokers but i thought to myself why not just set this thing at 195 and we'll see how long it takes to get probe tender i don't know if it's going to take 16 hours 20 hours 30 hours but i want to get that internal temperature to that exact same temperature of the air around it that was the premise of this experiment and let me tell you when i'm having guests over for brisket this is the way i'm gonna cook it the next time i do so let me get right into this cook and i'll go over all the points some are actually very shocking uh things that you were told that this must be done to a brisket guess what it didn't hold true here so stay tuned and let's get right to it [Music] then [Music] hey [Music] first thing that did not hold true that i did see on another youtube channel when you're using a pellet smoker they said make sure to go real heavy on the rub because you're not going to get a lot of smoke flavor from your pellet smoker you really want the rub to be the talking point of the meat because you're not going to pick up that smoke flavor so i put half the rub i did a half and half half i did a regular layer of rub the other half i added extra thick layer of rub to make sure i wanted to see if that real oomph at the end that real bite of extra rub held true and it didn't the the rub it the even amount didn't taste any different than that really heavy maybe it was the rub i was using but it didn't provide any value so saving my rub for later use i found to be very beneficial and the fact that the smoke flavor really wouldn't penetrate because it was a pellet smoker this thing was on for 20 hours or i should say 22 hours that's the amount of smoke time it was on and it did pick up plenty of smoke flavor was it as much as my traditional offset smoker definitely not no we're not trying to do that we're trying to maximize what the trigger has to offer here and that is set it and forget it [Music] [Music] um [Music] [Music] do [Music] when you're going for this long one of the things you want to remember is to check your pellets check them all the time because this amount of time is going to eat a lot of pellets so you want to make sure that you don't mess up your cook by just simply running out of pellets now in the summertime i did a very long cook like this and the pellets i used about half the amount i did for this cook this one it's a little colder out or at that 45 to 52 degree range it's the middle of winter here and it did eat through a lot more pellets so i'm glad i checked it about six times and added throughout this cook about six times with the palette so i put this on at 2 p.m saturday and the premise here was normally when i do a long cook i put it on at 11 o'clock at night and i wake up at 7 in the morning well i wrap it at seven in the morning so i have about eight hours of just smoke going at night where i'm not spritzing it i'm sleeping i'm not doing anything to that brisket so i want it to do 2 p.m to 10 p.m just let it smoke don't do anything to it have a water pan in there and then wrap it go to bed and just let this thing keep working for you that was the premise behind there i pulled it right at 12 because it was probe tender all over and i couldn't believe it but some spots were only getting up to 175 degrees it's supposed to get the 203 right here's the theory i didn't learn this until this past year you might already know this but when you were going hot and fast you might need to get to 210 to 215 to get that probe tender the meat the fats they need time or high heat to break down and give you that jiggle you're looking for in your brisket when you're going low and slow though you might get probe tender at 190 195 all right most people say oh it can't be under 195 when it's going and cooking at those high temperatures for that long you're getting that connective tissue to break down you're getting that tenderness so when i was probing around i was like this thing's gonna take you know 36 hours or something crazy to get probe tender because i'm just not getting the temperatures this thing was dipping in and out like butter and it was just amazing so good rule for you to know is the longer the cook it might not get at a low temperature up to that magic number of 195 203 but you're looking for probe tender and once you get that probe tender your brisket's done and it's time to pull it and let it rest [Music] [Music] [Music] [Music] so [Music] so [Music] [Music] normally i inject my briskets this was a costco prime i traditionally have used a walmart select this i was really happy i actually didn't inject it because quite frankly i was just being lazy and didn't feel like doing it but there was so much internal marbling the fat content was really good when i was cutting into this there was just you know juices flowing out uh after i cleaned up my board just had a layer of fat that had cooled off and just solidified and it was thick so adding an injection to this might have been overkill it wasn't dry at all it might look have that appearance but trust me this thing is still juicy it's still moist even that i'm having leftovers now it was just delicious so it's no time all right i took my notes down it was super important because one of the notes i put is walmart briskets inject prime costco you don't need to go to those lengths could i give it a try absolutely i scored this at 10. why did i score it at 10 versus others where i might have scored an eight or nine my ranking system 10 10 means i'm serving this to guests all right this recipe is ready to show off an 8 i'm normally hey i can still tweak this would i serve it to guess absolutely but a 10 means it's ready to go and ready to get in front of other people so super happy with it whenever you get a 10 out of 10 i mean come on they make websites about that stuff all right other things i put down all right was the 190 all right that's something i want to remember for later on my goal was 190 195 to get that internal temperature some spots hit it but a lot of spots didn't hit it on that brisket so i want to know that and i want to be able to reference that in the future not all temperatures on this brisket are going to get to 195. but as long as it's probed tender you're good to go and one of the final notes i did put in here for those walmart selects not a lot of fat i keep a lot of the fat on there for this costco prime i'm probably going to trim it down and get some more of that fat off of there it didn't need as much cushioning for these costco primes like your walmart does that walmart brisket you want that extra fat to help insulate and give you more protection because it's such a lean cut but for this one i'm going to trim up more fat ahead of time because it is that rock star nice fatty internal marbling brisket that is going to keep it really nice and insulated and cooking perfectly so i didn't need all that extra fat so that is one of the notes i'm glad i took down to prepare for that next cook i hope you enjoyed and this was a little eye opening that not all the adages work for every single situation sometimes you have to go by feel and you have to get those other brisket cooks down so you know all right this thing's cooked it's not at 195 it's not a 203 but it is probed tender it is ready to rest and then slice so let's do it so i hope you guys took that away that this is part of the learning process and i want you to hit that subscribe button give me a big thumbs up and share this with some friends i hope you guys have a great holiday and i'll see you soon

Channel: Comparison Cooking

Views: 4,569

Rating: 4.8991594 out of 5

Keywords: Low and slow brisket, low adn slow brisket, low and slow brisket pellet smoker, low and slow brisket on weber kettle, low and slow brisket on traeger, low and slow brisket offset smoker, low and slow brisket smoker, low adn slow brisket pellet smoker, low adn slow brisket on traeger, low adn slow brisket recipe, Traeger low and slow brisket, traeger brisket, traeger grill brisket, How to smoke brisket on a traeger

Id: Vu7PdurCVag

Length: 14min 19sec (859 seconds)

Published: Fri Dec 18 2020