I got my brisket today. Gonna season and let it chill in the fridge overnight. Sunday, it's going on and I will let you know the results, with pics. Thank you for these videos!
That looks 🔥 Most people I speak to say to pull the brisket at 203°, I find it really interesting that you pull it at 190°-200°. I’m gonna try it your way for my next brisket
Thank you Fam! So it depends on the brisket. If you have a good brisket with some good marbling like a prime grade or above you could swing the higher temps because you have enough fat content not to dry the brisket out. Or if you were going with an untrimmed broker I would go higher to make sure all fat is rendered. Checkout my recent brisket vid I pulled that one along the same temp. To be honest around 180-185 degrees you should start to probe for tenderness and if the brisket is probe tender in both the flat and point pull it. Once the brisket is probe tender pull it. It maybe in the range anywhere from 185-200. But checkout out this vid also. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-eBtTJ--px-o.html
I've been a little hesitant to do a brisket, but you made it look like I can do this. I've followed some of your techniques on other meats and I haven't been disappointed. Looking forward to my brisket challenge. Of course, I'll let you know the outcome. You rock bro!
Thanks bro!!!! Definetly give it a go!! Brisket can seem intimidating, but its one of the most satisfying ones to do and learn. One thing that i have learned while doing a couple of briskets. When it hits around 185⁰ i would start to see if its probe tender (where you stick a probe thermometer in and it slides in and out with little resistance) if it is go ahead and pull it and let it rest in a cooler. This will prevent from your briskets drying out. Some try to reach 200⁰...for some briskets that may work but for some it will be dry. Last suggestion when you wrap the brisket place a dollip of beef tallow under the flat and it will change your life lol.
Whoa! Underrated videos! I just looked you up because i have the same smoker. I checked out some bigger youtubers videos on a pellet smoker, but your bark looks twice as good! So glad i found your videos. Thank you for making the videos and sharing your knowledge. I will buy your seasoning if its out soon, or already out. Haha. Or i could send a tip for the ratios on the seasoning?
Thank you so much and you are welcome! I'm still tweaking the seasoning its not quite ready yet. It's close! Im playing with some herbs that most general spices leave out like dill, sage etc. Are you on instagram? DM me there I can share one of my first tests.
Just ordered my 540. I just started to smoke food and meat . I started with a traditional charcoal smoker and have some some great results . My 540 will here tomorrow. I am kinda disappointed with the fact that everyone says not a heavy smoke flavor . I personally love a good smoked flavor it just comes together with a rub so nice . Going to do some experimenting . Gonna hold on to that charcoal smoker as well so I can alternate
Joe that's awesome and happy belated father's day to you! I hope you enjoy cooking on it as much as I do! Get that bad boy fired up and let's smoke something delicious together!
Those were some straight facts about smoking a brisket! Great cook brother. Enjoying the content. New subscriber to your channel as of now. Keep that smoke rolling Brother!!
Thank you! You could definitely put it in the oven at the point of wrapping. Just place it on a pan if using butchers wrap to prevent the juices from hitting the oven floor.
It was about 14lb and about 14-15hrs. Depending on different factors (smoking the brisket at room temp or colder, weather, etc) and the stall it would factor in your time.
Love all the info!! Quick question though... Where do you put brisket after wrapping up in plastic? I wouldn't want to wreck it after all that that cost and time. Do you just place it in an empty cooler? Thanks
In the video I used a large cake carrying case because my cooler was occupied with other meats lol. But yes an empty cooler is what I normally place it in and let the juices redistribute.
Love your vids. I have the same pellet grill/smoker and recently used your BBQ chicken recipe and it was awesome! Thinking of trying brisket soon. Couple of questions: How long did you let the brisket rest when you removed it from the grill? I know you mostly check it with the probe or if the internal is about 195-200, but about how many hours did it cook from the time you wrapped it until you pulled it back off when it was finished?
So briskets are a little tricky. Depending on the grade of the brisket start checking around 180 for probe tenderness. Tenderness is the key. If its probe tender and it feels like butter go ahead and pull it. If its a lower grade like a choice going up to 195-200 would result in a dry brisket. When you take the brisket out and allow it to rest in the cooler the briket will continue to rise in temp until it peaks and begin to cool. I normally let it rest for a hour or two.
Everybody says they’re not getting enough smoke from these, that’s why I’ve been hesitant to buy one but honestly while your hood was open it looked like a good thin blue smoke.. I’m wondering just how many Facebook “masters” are washing their shit with dirty smoke 🤣
Lol! So this is what I will tell you any pellet grill will not have the overall smokiness of an offset. Pellets will burn more efficiently since they are compressed saw dust. Brands of pellets also play a factor. However there are things you an do to enhance the smoke flavor. A pellet tube or a smokers box. But another note is some people are smoking on higher temps 300° which will produce less smoke flavor. 225-250 is the sweet spot for this smoker.
@@CookingwithManualFocus personally, I always use apple or cherry for the most part. Well splits in the offset I mean. A good smoke ring is nice, but as long as it holds a bit of the flavor gives a nice bark and does the job then I’d like to try it lol. Something sounds amazing about not having to check the temp/fire every 10 minutes lmao
I be honest that is why i went with the lexington because its not too pricey so if I didnt like it I wasnt too invested in it. But I love it! And I can turn out my own smoked items. The lack of having to manage a fire is definetly a plus.
What is Internal temp before you wrap it up ? And what was internal temp once indicated the tender? Same with what is the temp of the digital before and after wrap? How many hours it took you to get this bad boy done
So brisket is a tricky one when it comes to internal temps. I normally dont focus on internal temps before wrapping because I want to make sure that my bark is set. Meaning i should be able to touch the seasoning and it not rub off on my hand. This usually happens around hour #4. Once the bark is set then i wrap. Now the rest of the cook is the interesting part. You want to pay close attention to your flat (really you should inspect your brisket before buying. A skinny flat will cook faster than the point resulting in a dry flat. So try to get a brisket with a good sized flat) What would help with keep the flat moist would be adding beef tallow to the flat when wrapping (check out my chuck roast vid. This resembles the flat). Now internal trmp im looking at a range from 190-200⁰ but really focusing on the brisket probing tender (should be able to stick a probe themometer in the brisket and it goes and comes out very smooth almost like cutting through butter with a warm knife. When it probes tender you are in the game! I hope that helps! Are you thinking of doing a brisket soon?
So all in all the total time can range due to what is call a stall. So i would expect 12+ hrs cooking. I believe this cook was close to 15hrs. Then letting it rest for a min of an hr.
What temps are you usually running at? If you are running high temps 300° or above the Lexington is pretty much running clean. To remedy that you could use a smoke tube to get additional smoke flavor these are fairly cheap. I used one in my Moink ball and smoked deviled eggs recipe. Sometimes the amount of rub can affect the smoke flavor penetrating the meat. Delicious Moink Balls Recipe | Gameday Appetizers | Pit Boss Lexington 500 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-9rcSwSaEioo.html Smoked Deviled Eggs With Bacon | Pit Boss Lexington 540 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-f2x1zKfLpAY.html
