Smoked Brisket on Pellet Grill

hey welcome back to how to barbecue right I'm Malcolm Reed today I'm going to show you how I do a low and slow whole brisket on my pellet grill now the key to this one is keeping those temps low so we get maximum smoke on it's really gonna build that bark it's gonna be a long cook but the reward is worth it you know it's gonna be good let's get to cooking so I'm starting with the whole brisket today and this one weighed almost 16 pounds I saw it at the grocery store Certified Angus beef brand and know it's a good brisket so I put it in the basket the first thing I'm gonna do is get it trimmed up because I need to get some of this thick fat off of it always start with this thick vein of fat that's over on the side you can kind of pull it back with your hand work it a little bit then use your knife to remove it then any of the oxidized meat around the edges the gray stuff you want to take that off I kind of round out the flat take a little bit of the thin side off and it shapes out this flat right here you can kind of see the way the grains running you know it's going to make some beautiful slices when it's cooked now for the point I also expose a little bit of it we flip the brisket over and then take off the thick areas of fat you can take off a little more on the point in because it's marbled but on the flat the end of the brisket I want to leave about a quarter inch of fat and that's all there is to trimming this brisket it's pretty easy we're ready for some seasoning now so I'm gonna flip the brisket over the first thing that I'm hitting it with it's some hot barbecue rub you could use whatever favorite brisket rub you have I really like the hot because it has a little more pepper a little bit less sweet and it's gonna give a nice barbecue color on the outside that's where the mahogany is gonna come from I want to make sure you get the edges briskets a big cut of beef it can take a lot of seasoning now I'm also gonna give it a little bit of texture a little bit of extra salt and pepper using my TX rub you don't have to go as heavy with this especially on the bottom side so we'll be cooking it fat down that looks good I'm gonna Pat that in now I'm gonna flip the brisket over we're gonna do the same thing to the flat side and this is the side that I'm gonna keep up the entire cook first it's gonna get the hot Rob nice layer Pat it in just a little bit just so it sticks to the meat there's no binder here we're just letting the beef hold it coming back with some of the TX texture baby like that that's gonna make that bark look good also patting it in lightly that's it for the seasonings on the outside of this brisket but it's not ready to go on the pit yet I really want them to have time to work on the surface to kind of melt in that's what's gonna absorb flavor it's gonna help us make a good bark and it's gonna make a nice smoke now this is gonna be a low and slow cook so I'm gonna put it on the pit overnight now the smokes gonna get all around the brisket on the pellet grill because I'm gonna keep it about 195 degrees until it's time to wrap I plan to put the brisket on at 11 p.m. and wrap it the next morning so I'm gonna take it inside and it's gonna get a rest for a few hours it's been about three hours since I've seasoned the brisket time to fire up this trigger pellet grill first thing you want to do is make sure you have plenty of pellets if you're gonna let it run overnight and get some sleep I'm filling the hopper all the way up so I've got the Traeger turned to 195 degrees hit ignite that's gonna give us a nice slow smoke and actually on mine it's got a feature for super smoke gives it even more so I'm gonna engage that too and it doesn't matter what pellet grill you're cooking on if you're running at 195 it's gonna give you a nice low heavy smoke that's really what's gonna put the bark put the flavor on this brisket all right so the grill is at a 195 degrees perfect temperature took about 20 minutes for it to come up not long at all so now it's time to put this brisket on we're just gonna set it on the right kind of form it up the way you want it to cook just kind of bunching the flat up just a little bit got the point pointed over towards most of the heat comes from it's pretty much in the center of the grill I'm gonna get the lid closed we're gonna put this brisket to bed I'll be back to check on it at about 7:00 a.m. all right the briskets been on for eight hours you can see here on the grill we're still setting right around that 195 degrees I want to open it up and I know it's gonna be time to wrap it let's see what it looks like after eight hours it's turned dark kind of swole up some this is exactly what I would expect from a good brisket getting off here to show you you can see the way the bark set it's got a beautiful color down starting to render down so I'm gonna get it over to the cutting board we're gonna wrap it up in butcher paper so I'm just got some butcher paper pull it off here I pulled off two layers and kind of overlapped it and all I'm gonna do is bring it up and over the brisket and we're just gonna tuck it in the best we can around the brisket you weren't kind of tight on the other side it's going to bring up do the same thing suck it underneath the brisket and then for the sides it's real easy all you have to do is they took them right under we've got it wrapped up nice and tight before I put it back on the pit I'm gonna go ahead and get my meat probe in it I just got a thermal Works dot pulling right to center part of the flat and you can feel when you go in you want to go about half way down and we're sitting on about 150 degrees internal after 8 hours of cooking that's right where I expected it to be at this point so I'm going right back to the rack oriented the exact same way it's going to run my probe wire right out the door and at this point I could turn the heat up some I'm gonna crank it up to 250 degrees and we're gonna let it finish out right there when this brisket hits about 202 it's gonna be ready to come off all right it's been a little over eight hours I've had this brisket wrapped on the pellet grill you can see it's finally hit 200 degrees internal no I haven't messed with this brisket the entire time it's been wrapped I put it on at 11:00 p.m. last night wrapped it after eight hours another eight little bit over eight hours in the wrap so it's been 16 total hours and then I am gonna verify with my thermal pin just to make sure it's feeling right oh man that's like butter like butter look at that 200 I know this point in salt oh yeah 205 that's perfect it feels good picking it up that paper did its job I'm gonna set it in a dry cooler I'm gonna put a lid on it and I want it to hang out for a minimum of an hour I want to let it go two hours then I'm gonna unwrap it slice it up and you know I got to try it it's been a long cook on this low and slow brisket but I know it's gonna be good so after this two hour rest in the cooler it's finally time see how our brisket turned out about to run out of daylight again but I got to get this brisket unwrapped let's start untucking the sides hmm this is the moment of truth when you pull one out and let's just see what it looks like look at that beautiful bark I mean it's sitting in this paper it absorbs all that moisture this got a little jiggle to it that's what you want to see that brisket that means it's loose so let's pick it up move it off the paper set it on my pan here I can get this out of the way paper did its job it protected that brisket but it let it make this bark on it so now let's slice this dude up see how it turns out first I'll take the tip off see if it's got smoke green y'all tell me I can't see oh yeah that is beautiful right there so it cut it into some nice flat pieces about 1/4 inch thick that's how you want a brisket flat slice and pull one out here see if it's tender I mean look at that that's a clapper right there Jack still screaming hot I see it smoking is it gonna pull apart that's the pull test ha ha ha that pulls perfect now this is a pellet brisket with the smoked green bark on the outside just like a stick burner how's it taste that tastes like money whoo even that fat on the bottom that's delicious it's cutting perfect full of juice we'll get back here as we go through the flat when you get back to this point we start getting into some of that point up under the flat that's where all that juice is in it now to get the burnt ends I'm going to cut them off this in weed this little Ridge that we trimmed out well lay that over come back and I can cut it into cubes make some delicious little morsels of Boerne in that's big enough to half right there I can get some doubles out of it you don't think that burnt ends got some juice to it look at that I got to try that mmm my goodness that melts in your mouth right there that's the fattiness of that CA B brisket now for these fatty slices you want to turn the brisket we're going to come back across the grain here there's another good burn in peace on the edge is true Bernie ends this didn't know fake burnt ends here and then you can slice it and sticker as thin as you want on the point I'm going to about the same width as the slices so you get some of that fattiness knife glides right through it that's beautiful you know I'm gonna try that point it's really my favorite part of the brisket I'll tell you what low and slow and the pellet grill takes a long time but man is it worth it hey thanks for checking us out today at how to barbecue right if you like what we're doing subscribe to our Channel you can find us on Facebook Instagram Twitter and at the end of the week shell and I'll talk about this brisket all the other delicious stuff we're cooking on our weekly podcast y'all can give that a listen too we'll see y'all next time it's time to eat some brisket tell you what man pellet grill it's no joke on the brisket if you give it time that's what I'm talking about bark smoke green fatty brisket I call that delicious mmm good Oh real good

Channel: HowToBBQRight

Views: 1,676,628

Rating: 4.9577022 out of 5

Keywords: Malcom Reed, HowToBBQRight, How To BBQ Right, smoked brisket, brisket, Brisket Recipe, Smoked Brisket Recipe, how to smoke brisket, brisket Traeger, brisket pellet, brisket pellet grill, how to smoke brisket on pellet grill, beef brisket, how to smoke beef brisket, traeger brisket, Traeger, Pellet Grills, Wood Pellet Grills, pellet grill brisket, bbq brisket, pellet smoker brisket, pellet smoker, simple brisket recipe, can you get bark on a Pellet grill

Id: Dn5ZJz2Ta78

Length: 9min 39sec (579 seconds)

Published: Thu May 21 2020

Reddit Comments

[u/lurkeratu]

In a cooler or fridge, not on the counter. You could let it sit at room temp for an hour but I don't. 30 min max. I have not noticed any difference between a cold brisket and a room temp brisket when I put it on the smoker.

[u/UnknownEerieHouse]

Considering I let steaks out for at least an hour before putting them on my cooker, a whole brisket will be fine on the counter. It’s not chicken or fish.

[u/anneoneamouse]

Food safety guidelines:

https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/danger-zone-40-f-140-f/CT_Index

40-140F is the danger zone for food.

Refrigerate before 2 hours; if it's above 90F refrigerate before 1 hour.

[u/The4real2]

Hot take, food can sit out for a long time, just cook it after.

[u/Inabil1ty]

So in Malcolm Reed's latest brisket-smoking video, he recommends letting the raw brisket hang out to absorb the seasoning for a good THREE HOURS before throwing it on the smoker. Is that even safe? I thought two hours was the maximum time uncooked beef could be left unrefrigerated. Or maybe the three-hour rest period is supposed to take place in a refrigerator?