No Wrap - No Spray - Best Pellet Grill Brisket I've Done to Date!

today on the patio I'm showing you an absolutely bastic brisket that we did on the Yoder let's get into it what's up R fans my name's Jake and today we're doing brisket in fact we are 4 hours into the cook let me bring you up the speed so yesterday went to Costco picked up a brisket Unfortunately they only had two they were choice and this guy was like 19 12 pounds the one thing that I don't like about a choice grade really big brisket is I in my experience you trim off a ton of fat like so much is waste it's ridiculous yes you can make sausages yes you can make Tallow everyone says they make sausages in Tallow and I'll tell you what lots of people just throw it out I tend to keep a little bit in the freezer other times I just throw it out I mean you can only have so much right I don't have a barbecue business I have a weekend YouTube channel uh so anyhow got my pepper Cannon out I love to make fresh Cracked Pepper it takes 30 30 seconds maybe 45 seconds tops with the pepper Cannon so what I did here is I used some 16 mesh black pepper and I grinded an entire cup the pepper can has a little cup on the bottom of it holds about 3 tablespoons I think when it's filled up maybe three and a half if it's filled up all the way to the brim so what I did is I filled it up until we hit the bottom of the dial then I put a little bit more in there so I ended up with about a full cup then I used about just under half of a cup of diamond crystal coer salt and then I used under just under quarter with some Lor's seasoning salt so it's about a 2 to one roughly right it doesn't have to be exact folks but I wanted it pepper forward so I definitely have a little bit more pepper after I mixed it up we got our brisket out and I just started trimming it so luckily on the top on this one after we took off that big old decle on the side of it there wasn't a ton of silver skin so I gave it a little bit of a trim but once I pulled off the one Edge you could see that there was one heck of a fat cap on there so I flipped it over and I worked on that fat cap for a very long time uh first thing I did is I took off some of the Mohawk there and I just started working on the fat cap and it was actually about half inch thick maybe a little bit more on some sides so you can see I'm feeling the fat a lot right if it feels hard typically it's going to be more than a quarter inch so lots of spots I can feel it it's hard and I just kind of taking it down taking it down taking it down and one of the things I'm doing when I'm doing that is I'm trying to make sure that I've got a rounded shape all right so keep that in mind when you're doing it if you don't lay your knife flat you're going to get little divots so I try to lay it as flat as I can you can see me prop it up my hand and I would take my knife perfectly flat and I would just take off a little bit of the time don't rush this process the more you do it you the better you will get I mean the last three three years of YouTube is really I've done a lot of brisket videos so it's really forced me to kind of Step Up my game and if you look at some of my early brisket trimmings versus now they've gotten a lot better so just go through it make sure you have a super sharp knife and I see a lot of people making a mistake where they're using this big ass blade to try and trim the fat on a brisket and they end up hacking it the bits don't do that right use a fine boning blade or filet blade or something like that and just take off a little bit of time and you should end with a nice smooth top once we're done then I flipped it back over and I took my salt pepper and season salt put a good coating around the sides and on the bottom then we flipped it over and fat cap gave a heavy coating I had you can see I switched it to putting it on a rack there the reason why we did that is that I put it in the fridge overnight so I put a pretty heavy coating on the fat cap before I even moved it in the fridge that way some of this salt starts to break that down and it here and then I I put it in the fridge overnight for about 14 hours this morning we came out the first thing I did is I put some bare Mountain Oak pellets into the hopper and then I got out my smoke tube and I filled up my smoke tube lit that up one of the things I hear about people they complain about it going out light it for like a good couple minutes even with a torch right and then let it burn if you don't let it burn for a minute or two after you light it it will fizzle out uh so I usually let it burn for 2 to 5 minutes to depend on how much time I have and how well it's going in this case I let it burn for about 3 minutes while I was burning I got myself a water container and then we put the brisket on and then we started up the Yoder I started the Yoder at 180 I ran at 180 for the first two hours and then I bumped it up to 200 for the next two hours and that brings us up to where we're at right now so let's have a look how we're doing as you can see right now it's looking pretty good still a little dry up there once this fat starts to render out a little bit that will self base itself we're not going to put anything on here you can see that it's a little hot on this one end only cuz we're starting to get some color let me throw on some gloves here real quick and we're going to just move this a little bit to help promote some even cooking I'm also going to bump up my temperatures and talk to you a little bit about what we're doing there what I want to do is I want to bring this like so here's what I'm doing this is your hot spot right here this is your exhaust I don't want as this starts to break down I don't want a whole bunch of steam coming in the bottom of my meat so what I'm doing here is I'm kind of angling it away so the steam's going to come straight up the other thing I'm doing is that the lid sits on top here so right in here we're a little close so if I move it over here when I close my lid I'm going to get you know another eight e of an inch distance the other thing I'm going to do right now is we're going to get this guy out we've officially gone through 4 hours of smoke so we're going to get this guy out here and you can see we got some ash here we're going to empty this out and we're going to fill it back up now in general if you've been around the the channel for a while if you haven't welcome don't forget to subscribe while you're down there but my typical rule of thumb when I use a smoke tube is no more than half the cook right so every other brisket video I've done I've only run one of these I'm going to change it up today and there's a very specific reason why the challenge with something like a pellet smoker plet grill is that rendering of that fat is difficult because what we want to do is we run at a lower temperature to maximize the smoke we add a smoke tube and then we don't get it cooking at higher temperatures for very long because we're trying to maximize smoke the downside of that is is that we don't Rend the fat properly so today I'm trying something different we're going to run a a smoke tube twice but I'm going to dial it my temperatures as we get get up to 275 I'm not going to get nearly as much smoke as I would if I was at 250 or 225 so we're going to use this to do that so let me dump this out real [Applause] quick get some more pellets here so now what we'll do is we'll put this guy back in here I'm going to put it right against the wall so I can keep my water away we'll get out our torch again all right so check that out you can see right now I've got a whole bunch of flames going there right so we know that there's lots of pellets burning we're going to let that burn for a minute I'm going to close this up just to keep my heat in might as well top up my Hopper while we're here what we're going to do now is we're going to let the pellet tube burn for a little bit longer then we'll blow it out we're going to dial up the Yoda here to 275 that's going to help us render out that fat the way we want and the number one search on Google that brings people to my website Raman cook.com is no wrap brisket so that's what we're doing today speaking of my website check it out go there and click my 25k giveaway it's coming up quick we're giving away a bunch of different things sign up to the newsletter and you'll see all the partners and everything don't forget to sign for that but what we're doing today is we're going to just let this go I'm not going to wrap it I'm updating my no wrap video applying some different techniques and then what we're going to do is once this is done then I'm going to wrap it and put it in the oven overnight and show you what it looks like tomorrow I'll give you some updates later I'm actually not going to spray this for a while right we've got a water pan in there I'm just going to let this roll so I'll bring it back in probably four or five more hours and we'll see how it looks so we are officially at 9 and 1 12 hours that means we've been running at 275 uh for about 5 and a half hours all right I have not touched this since I saw you last so let's have a look at it looks like my pet tube just went out like 15 minutes ago it was still going so it just went out let's going to Temp here real quick I mean we are looking damn good if I do say so myself for not even spraying or anything see where we're at tempwise here 162 163 159 in the flat probably in the oh we can get down to 155 there how about over here so we're actually in really good shape the flat always Cooks quicker but this is your hot spot again on a Yoda so we're getting a little bit of a quicker cook here but I think it's G to balance itself out and we're g to be fine we still have a fair amount of water left like I said I haven't sprited I haven't done anything on this guy so from this point on I'm not going to touch this guy it's looking absolutely perfect it's going to be a while yet we're going to just let it go what I'm going to do from this point on is I'm going to wait till we get to about 195 is then what I'm going to do is I'm going to get some foil a little bit of Tallow and I'm going to wrap it and hold it in my oven at 150 overnight which I will bring you back when we do a wrap and then we'll wrap up for the night and see you in the morning so we're at the 11h hour mark and believe it or not I think that we're in a pretty good spot because we're going to do a long rest it's looking beautiful I mean it really really is looking good pretty happy with it we are 191 192 right in the middle we 196 in our flat and as we get closer find the center here you know we're one 92 so I think that we're pretty good like when I look at this guy I think we're in pretty good shape so what I'm going to do here put down some Tallow here not too bad considering I have not touched it all day not even sprayed once so I'm pretty pretty happy with that let me uh close this up here move some things around we got uh I don't know if you can if you can see him on camera but all these uh inspecting my wrap process he's been going insane because this is my uh third video of the day so it's been nothing but good smell so what we're going to do here is we're going to wrap this up like so super tight right and then one more time then what we're going to do here and put this on a rack like so make sure it's super tight and now what I'm going to do is we're going to throw this in my oven my oven goes down to 150 naturally so I'm going to put this in for probably the next 12 to 14 hours and I'll show you what it looks like tomorrow morning so here we are 16 hours later and the house is smelling good I got high hopes for this guy right here 16 hours at 150 so let's uh not talking let's look and I just kind of put this on a a rack get yourself some wire racks I use them all the time they come in super handy to dry brine meat dry sausages cookies if you're a baker I'm not a baker my wife does that for me but uh I do all the other cooking don't tear my brisket How You Like Me Now so yeah I'm uh looking pretty good right there got The Jig we're looking for just a little bit of buildup there some pooling but not too bad let's uh get this guy out these are there tiger and put that there take some of that Tallow get a little Tallow on top here so take a look at that brisket there does that look like that came off a pelic gril I mean a lot of people say you can't get good get good bark on a pelet gr I mean I I just proved you wrong right done it time and time again look it takes some practice right everyone wants to jump to a brisket brisket is one of those things that you're gonna mess up on right you got to just do some trial and error and learn but when we start low with a smoke tube and we stretch out that cook time we get a good bark right the other thing I'm interested once we look in this since we raise the temperature see how we got we did with that fat render but it also two parts pepper is important to help build this bark enough looking let's cut into this bad boy give you a nice little camera shot there oh yeah how you like me now look at that guy I think we rendered the fat exactly what we're looking for if it tastes half as good as it looks I think we succeeded and we're in for some delicious looking brisket just protect her ends here a little bit let me give you a a shot here so the one thing that I did here is I gave myself a little bit of a notch the grains were going this way so I'm going to actually cut with the grain wow even that outside piece is looking not too bad just going to wait till we get into some bigger pieces here have a look here floppy flop flop flop flop I think we're good pulls apart easy the one thing I noticed on this one the pepper is popping like crazy I mean look I use my pepper can all the time so I didn't really do anything different but for some reason and I I don't know why but like you get a ton of pepper flavor in this I don't normally get that even when I use my pepper can for fresh Cracked Pepper on a brisket so I'm not sure why it's just it's coming across and it's it's it's potent that's good U I just I was surprised for it to be that pepper forward so what we're going to do here is we'll give you a shot here right down the center here so you can see what's going on here like we talked about rendering out that fat um I think we did a pretty damn good job it we'll take a little bit of a burnt end here yeah why not wow good smoke flavor I think using that pellet tube the second time and running this at 275 might be a magic trick that you might want to consider I'm pretty pretty impressed by the the uh fat rendering and the flavor of this guy I mean it's this is one of the the best briskets I've made got a little crispy at the bottom in the one couple parts but I mean look that is looking phenomenal for a pelic gril come on this my friends is hands down the best brisket I've ever done in my odor I mean the fat rendering on this is crazy good the smoke flavor is delicious adding that extra smoke tube in there and cranking it up to 275 to help render it the fat absolutely worked but more importantly I didn't spray this once so I didn't cool it down at all I just let it go and the fat rendering I mean it speaks for itself the bark is phenomenal I don't know what else to TI I mean give this method a try I impressed myself I mean this is just a great freaking brisket I want to go and enjoy this real quick if I didn't tell you earlier 25k giveaways around the corner go to my website ran cook.com scroll down check out the sponsors and sign up to my newsletter to enter to win that and if you're not subscribed yet why the hell not click that down below give it a thumbs up while you're down there thanks as always for watching I'll see you soon

Channel: Rum and Cook

Views: 8,696

Keywords: No Wrap - No Spray - Best Pellet Grill Brisket I've Done to Date!, rum and cook, no wrap brisket, pellet grill brisket, how to smoke brisket, pellet smoker brisket, smoked brisket recipe, how to smoke brisket on pellet grill, pellet smoker, brisket pellet grill, how to smoke beef brisket, bbq brisket, simple brisket recipe, can you get bark on a pellet grill, yoder smoker brisket, brisket on pellet smoker, pellet grill, brisket on a pellet grill, Brisket pellet smoker

Id: QY03hxIWmUY

Length: 17min 57sec (1077 seconds)

Published: Tue Feb 20 2024