Overnight Brisket Smoke On A Pellet Smoker/Grill (Pit Boss The Classic/700FB)

hey everyone welcome back to paul's cube we have a 13 pound full packer brisket here there you go pick this up at the happy mango i don't know if you can make that out on the label the label got wet not the end of the world i'm actually going to be smoking this one for darren over at the happy mango i hope he's going to enjoy it him and his family let me show you how we're going to season it up for him get that done and get it out on the pit boss so let's season it up first wow oh i'm it's so so i trimmed it up as you can see i kind of butchered it a little bit at the end of the world it's still going to cook the same it's a backyard barbecue and i'm doing this as a favor for him that he doesn't even really know about that i'm just smoking a brisket and bringing it into him i figure let me be a nice gent and smoke him up brisket so he can try it not sure if he does do his own briskets i don't think he does so this would be a good way for him to try his own brisket out we just hit it up with a little bit of this lee and parents worcestershire sauce worcestershire sauce now we're just going to go on with a 50 50 kosher salt and coarse ground black pepper now if you guys remember from previous videos that i have the grain's running this way so i made an initial cut right there just to indicate to me once this brisket is cooked then i'm going to continue my slices to go this way until i hit around this point here where the point is then i'll probably slice the flat away from the point our boss is fired up i just fired it up on the smoke setting right now i'm just gonna put the brisket on brisket just like this get my meat probe here i'm gonna go right around the middle area there's a good enough spot there close our lid down we're going to set this to 200 degrees it's 10 45 p.m on december 22nd we're gonna let this go overnight now so i'll see you guys in the morning unless we have some issues overnight we're right in the five hour mark now overnight has happened and our pit's been running highest temp 239 the lowest doesn't matter right now it's just cycling through pellets our internal on the brisket right now is that 152. let's take a look open it up and it's been set at 200 for the overnight just like when we first tired it up let's take a look another half hour or so i'll just be using plain water for that let's close this up let it keep going so we're at the seven hour mark right now our internal on the meat is at 153 not a big change it's probably in the stall right now i'm gonna go ahead and spritz this and then wrap it take this brisket we're gonna wrap it right up here so we can get this wrapped up so there we go wrapped up now we'll put it back out on the pitch we're already out here there we go wraps up nicely our probe is still in the exact same spot so we just finished wrapping and closing the lid on this we're going to go ahead now and increase the temperature up to 225 degrees that should get us in around the 240 to 250 degree range i know this pit pretty good i've used it long enough now so we're going to let it roll like that now while it's wrapped so we're right in at 11 hours right now we're at an internal of 192 degrees i just probed it and she's probably pretty tender so i'm gonna actually pull it out of the foil right now put it back on the pit pretty jiggly still had a little tension over here in the flat again let me get you down off the tripod in a second and i'll show you guys what the temp size so let me show you now what we're looking at for temp we've still got it at 225 which is running about 250 255 there's our grill cycling up again the highest we have reached since we set it there is 263. he said i know this grille i know how it operates our internal on the meat is at 192.6 just open it up again quickly gonna let that bark first puff again like i said and then we'll slice them one after it rests i'll show you when i pull it off we've been right at a half an hour since we unwrapped and put it back on the pit let's just see what we're looking like here [Music] let's get this off the pit now and let it rest i'll slice into it after it's rested for a while so 11 and a half hours on the pit boss we've rested for a couple hours now here's what we got our brisket's here let's get a couple slices out of this thing see what we're looking at here nice slices coming from the flat so far separate the point from the flat now the flat off to the side there points nice and moist turn it sideways get your slices from the point there's some good brisket right there got a nice fat nice meat it's bending nicely there get you another slice from that point there we are nice this is just pull apart [Music] i'm not going to be pulling it apart i'll let there and do that there we go there's a brisket smoked on the pit boss texas style for darren over at the happy mango i'm pleased how this burst gets turned out i'm sure he will be too when he eats it with his family i'm gonna head over there and bring it to him now

Channel: Paul’s Q

Views: 23,339

Rating: 4.8218622 out of 5

Keywords: Brisket, Pit, Boss, Pit Boss, Pit Boss grills, Pit Boss smoker, Pellet, Pellet grill, Pellet smoker, Texas brisket, Smoked brisket, Salt and pepper, Pit Boss classic, Pit Boss 700FB, How to, How to smoke brisket, Overnight, Brisket cook, Pit Boss Pellet Grill, Pit Boss Pellet Smoker, Wood pellets

Id: grjOSTiwS7A

Length: 13min 1sec (781 seconds)

Published: Thu Dec 31 2020