Offset Smoker VS Pellet Grill 2 | Smoked Brisket Showdown!

you are watching the mr. big kid Channel and my name is Steve thank you all so much for watching and before we get started please don't forget to hit that subscribe button and the Bell notification icon so you know when I'm making new content I review guns I shoot guns and I make barbeque it's a great combination and I love it all so today we're doing another smoker comparison I'm comparing the pit-boss pellet grill against the offset smoker again except this time we're gonna be doing a brisket this briskets nothing special it's a choice brisket from my local grocery store cost me $30 and is the 12 and a half pound brisket I'm gonna marinate the entire brisket I'm gonna season it up like I would any other brisket I'm gonna cut the flat right here and then I'm gonna take that flat and then cut the flat in half so each smoker has the same amount of brisket in it now it's just gonna be a small flat section it's kind of like what you'll see at grocery stores a lot it's just like a little piece of flat like that thick that's what we're gonna smoke and that's what we're gonna compare since it's gonna be a relatively small cut of meat it shouldn't take that long the smoke I'm gonna take the point I'm gonna wrap it up and we're gonna do burnt ends later but this one's gonna be purely an experimental comparison between smokers [Music] [Music] [Applause] [Music] my plan for this brisket is to be cutting the flat completely off and then they cut the flat in half and then we're gonna split that between both smokers we're gonna put this section and one of the smokers this section in the other so first thing we're to do is we're gonna open up the brisket and then we're gonna trim all the hard pieces of fat some silver skin and all that stuff and then we're gonna season it once we season it we're gonna slice it up [Music] this is some of the Costco regular virgin olive oil the Nilsa wrap gourmet beef tasty beef rub I'm going to separate the flat right now from the point you can see this fat line right here this is what separates the flat from the point so we're gonna try to cut into that fat line kind of like that [Music] [Applause] [Music] [Music] [Music] [Music] [Music] [Music] [Music] all right so both smokers are fired up I got the pit-boss pellet grill fired up and that's up to temp at 250 at 260 around there and I have the offset smoker also fired up and that's sitting around 250 260 270 or so so the cooking chambers are ready I got a great thin blue smoke coming out of both stacks right now I'm gonna go get the briskets putting some temp probes in the meat throw them on and then they're pretty small cut so this shouldn't take too long to smoke let's do it [Music] both briskets are on each smoker I have a fresh log inside the offset smoker and PAL grills also up to temperature so temp probes and both pieces of meat it is 10:28 about 10:30 right now so 11 o'clock I'm gonna come back check on everything if the rub has set on the meat then I'll probably start the spritzing process to keep them nice and moist so yeah that's about it all right it's about 11:15 so they've been in for about 45 minutes or so this briskets reading 125 degrees let's take a look at it it looks like the rub is starting to set in yeah that's all it's all set I got a nice little point going on there - looks like you can use another log let's check out the pellet grill this guy is reading 123 here it is also it looks like it's set so in about 30 minutes I'm gonna come back in and we are gonna start scratching with some something yummy all right so right now it is 12 o'clock so they've been going for about an hour and a half last time I checked the the rub was set so let's see how they look it already starting to get some color on it look at that so I don't know where my spray bottle list we're gonna have to dab it I've got apple juice right here and it is room temp so we don't shock the meat when we splash it over it's gonna kind of give it a nice little coating the sugar is kind of caramelized a little bit and just kind of helps keep things moist and delicious let's check out the pellet grill got a little less color on it but very similar we're gonna go ahead and apple juice this dude also all right let's let them do their thing all right it's now one o'clock so about two and a half hours into the cook the meat temperature is 161 that's getting some very nice color alright let's go check out the pellet grill as well eternal temp is 166 [Music] it's now 2:30 and the meat temperature is still 155 that's after 4 hours of smoking that's because we're in the meat stall so instead of wrapping it we're just gonna let it continue through the stall could add a couple hours to the cook but that's okay because I'm not doing anything right now it's looking very - still much of a bark but definitely good color so let's apple juice the internal temperature of the pellet grill brisket right now is 176 [Music] elack grill brisket is reading 203 this is the poke test just because up to temperature does not necessarily mean it's ready when you poke it in the probe goes in without any resistance and then it's ready it feels perfect all right we're gonna pull it all right pretty sure we're nearing the finish line on this guy the internal meat temp is 199 so let's see what we got here see how much smoke this was perfectly cleaned oh man we put it in today okay let me get out the little meat probe here and start poking it's a little resistance - mmm but that probe smells good so I put the briskets in at 10:30 this morning and it's seven o'clock now so they've each rested for about 30 minutes the pit-boss was actually done about an hour ago so that one's rested for a whole hour longer than the offset smoker probably user error I might have lit the fire died down my temperatures were all good but that's what happens so let's pull them out just put both briskets down on the table and then let's cut into him so this is rescue number one and this one was in the peligro just nice there is a little park to it so that's good so willing to do is I'm going to cut it straight in half the grain of the meat you can kind of see is going this way so I'm actually gonna cut it about right here [Music] we get a nice brisket type slice [Music] all right this is from the pellet grill you have a nice smoke ring on the side the bark is not black but you can definitely see it's red the meat looks like it's done perfectly so let's do a little taste test flavors on point I like it camera lady he'd been one try try a piece of steak I like it so this is what I would have expected from a brisket flat and a pellet grill let's plot the offset so this breasts larger there's much more are formed on it but it's not like a hard stiff crunchy part of course my remove the foil with the air hit it for a little bit it will harden up a little bit it feels very like pushy and tender with a nice crunch to it so color hands-down offset smoker it looks a lot better than right in the middle here [Music] yeah nice brisket type slice it's a lot thicker than last slice look how much deeper the smoke ring is if you can notice slice from this one right here [Music] all right so here's on the pellet grill and here some of the offset smokers smoke ring inside the offset smoker is about twice as big as pellet grills so they take a little piece right here [Music] tastes a little more tender [Music] so but try them side-by-side now [Music] we do the pellet grill [Music] obsessing over [Music] the flavour in the offset smoker is excuse me the flavor in the offset smoker is a lot smokier the color is better here's the deal the offset smoker wins by flavor it wins by color know do you agree camber lady so the pellet grill obviously we all know it wins from convenience I basically set the palette I did not have to switch that dial for the entire time until we've done so there's something to be said for that however if you're willing to put a little more work in maintain your fire into your fire go to the offset so there you guys have it I hope this was a little good side-by-side presentation I hope you guys don't think I'm trying to give bias towards one side or the other I love both my smokers and sometimes I feel like both smokers are sometimes I feel like cooking a different way here they are here are the brisket differences I think the offset wins thank you all for watching I hope you guys enjoyed this video if you did please give me a thumbs up please leave a comment in the comment section below and hit that subscribe button in notification icon yeah don't forget to subscribe don't forget this don't forget to hit the subscribe button and hit the bell notification icon so you know when i'm making new content thank you all so much for watching i'll see you

Channel: MrBigKid

Views: 34,726

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Id: gy818uZ3TgI

Length: 14min 40sec (880 seconds)

Published: Thu May 28 2020