Smoked Brisket Point in the Pit Boss Pellet Smoker

hey what do you say my fellow weekend lawyers today we're cooking up a brisket this is a six and a half pound brisket point I ordered this online from a company called crowd cow they're not sponsoring this video but I bought brisket from them in the past it's reasonably priced and they're giving me a discount code to share with you guys which I'll put below and if you look at this you get a good cross-section right where they cut it in half they cut the flat off and left us with the point which is my favorite part so let's trim it up and smoke a brisket all right not a whole lot of fat to cut off of here I do want to show you this nice cross-section kind of get an idea of that real hard fat that we're gonna cut some of that out on that side this point end has a lot of fat in it and that's the intramuscular fat so we can afford to get rid of some of this here just get a good sharp knife and I'm gonna take off as much as I can so we can get our rub in contact with the meat I just like to take my time grab a little piece and kind of just let the knife do the work same thing here just kind of use my hand to lift it up come in and take this chunk off try not to cut too much of the meat away it's pretty much all fat then just get an eyeball here see where that meat is get my knife in just make a small cut and come up that's it just run the knife nice and easy now we can flip it over and get to work on this giant piece right there it's nice having this cut in half you can see how far you got to go there we go see that just one big hunk of hard fat get that out of there just get a little bit of this excess you don't have to get all of it and then same thing right here we'll just take a little bit of this away I always let the knife do the work that looks pretty good a little bit of silver skin here I'll get and that looks pretty good to me so we got both sides plenty of meat to get our rub on build up that nice bark with all that trimming we've probably taken the brisket down to about five pounds and now we can get our rub and our binders on there so let's do that so for the binder today I'm gonna use Worcestershire sauce let's get that on there it's kind of rub that in you could use mustard you could use oil you know some kind of vegetable oil olive oil get this side just give a rub something to stick to I also like this because it's a dark color which is gonna help with that really nice dark bark that people like to get on their briskets and for the rub today we're gonna use cosmos cue Texas beef I really like this I use this on some burgers the other night that was awesome and then I'm gonna add in a little bit of extra pepper on top just because I like a lot of pepper in my rub this has a sugar salt garlic onion spices lemon juice powder a couple other things in there it's got real good flavor to it so we're gonna put that on it's okay if you go a little heavy on this big piece of meat I'm gonna sprinkle my pepper just by hand like this you can go ahead and give it a little pat make sure it sticks flip it over and repeat then anything that's on my cookie sheet here as far as rub just go ahead and stop that up and that's it we're just gonna keep it nice and simple with the flavors I've got the pellet smoker set to 250 degrees Fahrenheit and I'm using the fruit would blend pellets because that's what I've already got in there and that fruit wood has cherry in there which should help us with a better smoke ring so let's get it in the smoker all right we'll get this door open I'm going right on this about Center rack right next to the latch my water pan is full of water to get it in there she's gonna go right there and take my temp probe I'll just put it right in this thickest part about halfway down that way we can keep an eye on it let's get this door closed and we'll come back about once an hour to see how it's looking usually I don't need the spritz until the second hour but we'll see and instead of a spritz today I'm gonna use a mop sauce and I'll show you how to do that when we come back just hit the 1 hour mark let's get this door open see how it's looking in there that brisket point is looking awesome it's at 74 degrees Fahrenheit after 1 hour and our rub is just now barely starting to get set it's still coming off when I touch it at this point we don't need to do anything except get the door closed let that smoke keep rolling we'll come back when that crust dries out a little bit and we're ready for our MOPP sauce all right we just hit the two-hour mark I'm ready to make my mop sauce check this out really simple now you could certainly make your own but I'm gonna use this cosmos cue brisket mop sauce and I like to take a cup of water and a half a bottle I've already used this on a chuck roast and it was really good so pour on the other half of this bottle and then we'll just give it a stir here with the spoon the reason I'm not gonna use a spritzer is this does have some seasonings in there that will clog up the nozzle on my spritzer so now I've got my mop this is made just for this purpose we'll get it in here and let's go over and mop our brisket so you can see we're ready now all of our rub is sticking pretty good the internal temperature is 117 degrees Fahrenheit at the two hour mark and now we'll just mop it this is really efficient just kind of DAB it I'm not brushing it across just like that and it smells good it's gonna had a ton of flavor help us build up that bark there we go I'll come back and do this every time it dries out up until the point where we ramp it alright you know it's good when the dog comes out worth the three-hour mark let's get this door open and that is looking fantastic that color is really starting to develop and we're ready for another mopping I came out after the first half-hour mopped it again the internal temperature on the brisket is at about 147 degrees Fahrenheit we're just gonna get a little mob going keep building up that bark very nice let's get the door closed and at this point we'll come back when it's ready to wrap probably around 165 or whenever that color is real nice and dark how we like it we'll wrap it up and show you that in about an hour all right we're at the 4:00 hour and 20 minute mark I just took this out it's at a hundred and sixty four degrees Fahrenheit this has got one of the best colors I've gotten on a brisket and that smoker and I'm sure it has to do with those pellets and our mop and so what I'm going to do just before I wrap it up in the peach paper so I'm going to hit it up with one more mop on top just give it one last burst of flavor man that looks awesome and now from here we're just gonna wrap it up don't have to be too neat about it now let's get it back in the smoker we're gonna put it back in so the top side that we smoked to that is still on the top side put it in just how it was I'm gonna take my pro kind of get it right back in the same place we can keep an eye on it and at this point temperature doesn't matter we're cooking to tenderness so when I can take a toothpick or a probe and it goes in and out like butter that's when it's done doesn't matter what the temperature is but that's usually around two hundred degrees where I start checking so we're going to come back after it's probe tender after its rested and we're ready to cut it up all right we had a total of an eight-hour cook time one hour rest time this thing's ready to slice let's check it out you'd see that real nice dark color on there a lot of that is from our mopping sauce plus the smoke this thing is real jiggly like a piece of jell-o and this is just the point it doesn't have the flat of course there's a little bit of a flat underneath here you could see that with that separation right there it's a little bit of the flat underneath now you can make burnt ends out of this whatever you like really but I'm gonna start slicing this up we'll go this way get yourself a nice sharp knife good slicing knife and let's just go through and cut some slices see how it turned out you can see this knife just going through like butter and the smell is amazing it's all cut up into some nice slices let's take a look here beautiful smoke ring look at that oh my god that's one of the best ones I've cooked there you go just pulls apart let me just dig through here find a piece with my name on it there we go that one's mine let's get a bite this is gonna be really good it took almost eight and a half hours with the rest totally worth the time let me get a bite oh my god they're so good I'm a big believer in that mop sauce it's got big-time flavor and that pit-boss got it done and if you guys liked this video you definitely got to check out one of those two right there and I'll see you over there

Channel: Weekend Warrior BBQ

Views: 208,240

Rating: 4.8443499 out of 5

Keywords: brisket recipe, beef brisket recipe, smoked brisket recipe, bbq brisket, texas brisket, smoked beef brisket, smoking brisket, texas brisket rub, bbq brisket recipe, texas style brisket, red butcher paper brisket, Texas Style Brisket, weekend warrior bbq, pit boss brisket, pellet smoker brisket, pellet grill brisket, brisket mop sauce recipe, brisket mop

Id: 3ec19FPe6uQ

Length: 12min 37sec (757 seconds)

Published: Fri Apr 03 2020