How to Smoke a Whole Brisket on a Pellet Grill

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Chef Tom shows you How to Smoke a Whole Brisket on a Pellet Grill by breaking it down to basics. He'll go through each step from trimming & seasoning to putting it on the pellet grill overnight to cook low and slow. Then we let it rest to be served up and enjoyed the next day. He will also demonstrate the Foil Boat Method and make the entire process so easy, you will be able to smoke brisket in your sleep!
► FULL RECIPE: (www.atbbq.com/thesauce/recipe...)
HOW TO TRIM A BRISKET: • How to Trim a Brisket
THE FOIL BOAT BRISKET: • Foil Boat Brisket
RECIPE COOKED ON: www.atbbq.com/grills-and-smok...
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00:00 How to Smoke a Whole Brisket on a Pellet Grill
00:54 Trim up the brisket
05:12 Season up the brisket
08:00 Send the brisket to the grill
09:22 Check on the brisket the next day
10:07 Wrap the brisket in a foil boat
12:40 Pull the brisket and allow it to rest
13:24 The stall
14:22 Slice and serve
16:34 Grab a bite
17:19 Like and Subscribe

Опубликовано:

12 май 2024

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Комментарии : 204

@LazyGrilling52 11 месяцев назад

I’m a simple guy. I see brisket, i click on video

@RockstarAwesome1 11 месяцев назад

Smoked meats... here's a like button.

@davidmyers6478 11 месяцев назад

Same

@joshsinglefooter 11 месяцев назад

Fat cap up or down?

@antoniomari2730 10 месяцев назад

Me too ahahah

@LazyGrilling52 9 месяцев назад

@@joshsinglefooter down. But honestly I don’t think there’s a huge difference

@jamesonearth8331 8 месяцев назад

A suggestion. After you wake up, bump it up to 250 for a couple of hours. When I wake up it is usually only around 140-ish. When I go 250 I get a better bark than what you have. After 2 hours at 250, bump her up to 290/300 and by then you will be around 180 in the meat. Much better bark then I think. You can really get the fat rendered when hitting it with 290-300 and the bark gets better too:-). I took many ideas from your video, thank you! Crank up the temps IMHO. Thanks again! OMG, who am I to tell you how to cook a brisket... there are so many ways to cook a good brisket... thanks again. The over night method rocks!

@lendog725 Месяц назад

Everyone has a “suggestion “ but this man has the video!

@FrostedSentry 11 месяцев назад

First time ever smoking, and followed this recipe to the T with a new Masterbuilt Gravity Smoker. Took just over 18 hours (+4 hours rest). It was so dang good. A pal that's smoked a lot said it was some of the best brisket he's ever had. Thanks Chef, that was fun!

@markorkarenhanes1354 7 месяцев назад

Great video. Brisket looked delicious. Also want to give you props for shooting in 4k. Some things just look so much better in 4k, and food is definitely one of them. Thanks

@KrisV385 11 месяцев назад

The taste then the lean back says it all! Thanks Chef Tom!!

@singkaroake 4 месяца назад

I used your method from this video, turned out excellent!!! Thank you. This will be my forever go to way to smoke brisket

@pattied0877 4 месяца назад

I’m about to make my first brisket this year and this is the best video I found. The step by step is great. Happy Holidays! Wish me luck!! 😅

@dredez74 3 месяца назад

Man, you really got these videos and cooks down! Thank you so much for your outstanding content. Another delicious looking cook!

@BigKiwiBBQ 11 месяцев назад

Great video! I like the way you broke everything down!

@kenn.8496 11 месяцев назад

And now I'm hungry and having a hankering for brisket.. thank you Chef looked great!

@peteymils6018 16 дней назад

I’ve watched numerous videos on smoking a brisket and I really appreciate this one. Definitely the right one for my preference!

@luvallofyourself 2 месяца назад

You are SOOOO GOOD at explaining everything- thankyou so much😊🙌🏻👍🏻

@nftfisherman9863 8 месяцев назад

Great video man. Learning some great tricks

@kelleyhrabe4810 2 месяца назад

My Sunday brisket on the Yoder. Thanks for the instructions.

@todddaniels115 11 месяцев назад

Love the content! I learned the foil boat from ChudsBBQ a few years back and it’s definitely the way to go for maximum barkage.

@madrizz01 6 месяцев назад

Thanks for sharing this. such an informative video. im going to do one of these tonight.

@mattc7311 11 месяцев назад

That lonestar rub is a game changer. Best rub I've ever used and it's from the main man chef Tom!

@arte1650 11 месяцев назад

The most helpful part was the 'debrief' talking about what didn't go perfect and how to improve- thanks for including that! I'd love to see a video dedicated to serving the brisket. What's the best way to get it from the rest to people's plates at a bbq in the juiciest way possible.

@stephenadams5349 11 месяцев назад

Lovely video. I have been making pastrami for a while. Pressure cooking though. This weekend the Treager is coming out. Thank you.

@eddier9921 9 месяцев назад

Now that, was some damn good looking brisket.

@calebpeterson2061 11 месяцев назад

I’ve seen the numerous other brisket videos from Chef Tom and I still look forward to new ones. I learn something new every time.

@allthingsbbq 11 месяцев назад

That's a great compliment!! Thanks for being part of our community!

@hoosiermamabbq 11 месяцев назад

My first smoked Turkey that I did last year for Thanksgiving was all thanks to Tom!!! I learned everything about it from him!! It turned out perfect!!!

@mg_mayers 11 месяцев назад

Would love to see you do a reverse seared London Broil. It’s a cheap cut that I tend to use a lot for quick weeknight dinners. Would like to see your take on it! Cheers

@zimmy1958 11 месяцев назад

A little bite of heaven, Thanks Chef Tom.

@MJA6995 11 месяцев назад

Love you videos Chef Tom. I found a miss marked Angus full brisket at my local Fry's last weekend for 29 bucks!! I am going to use this method on my Pit Boss smoker tomorrow. Will let you know how it goes.

@philliprowland2161 10 месяцев назад

Just bought a Pit Boss for Father's day, and my first Brisket is going on it tomorrow night. Using this method for sure.

@jbschroll 11 месяцев назад

This was an excellent method, Ive always struggled with getting the bark to set properly when doing brisket. The overnight lower temp plus having a small water pan to keep humidity up yielded the best brisket Ive ever cooked this afternoon. Great timing on this video and thank you for making it!

@allthingsbbq 11 месяцев назад

We really appreciate you taking the time to comment. Best brisket ever!, now that is great news. I've shared this with the team. Thanks for watching!

@robertsatterfield8873 7 месяцев назад

Great video. I also like the overnight smoke, and water in a pan for sure.. I also like to add apple cider vinegar to the water.. only thing I'm surprised about is how many people still wrap foil directly on any foods now that we know it leeches into the food.. other than the aluminum, loved everything I saw here!

@nickshuler6633 6 месяцев назад

Use more pepper. That will get a better bark

@scottterril8203 11 месяцев назад

Always love Chef Tom videos. Would like to see a side-by-side comparison of the foil boat method in this video compared to the Goldee's method of no wrap followed by a 12 hour warm hold.

@bradymcphail9690 11 месяцев назад

Mad Scientist BBQ did just that this week!

@stevejensen6210 11 месяцев назад

Chef Tom makes everything look so easy.

@DNN88 11 месяцев назад

Yes true! But a pellet grill is also much easier than a charcoal/kamado tho

@dilenaking4746 11 месяцев назад

Your videos have me wet aging a nice brisket for Father's Day😊

@quietflite7648 11 месяцев назад

Just wow… looks incredible

@robertolg634 11 месяцев назад

I love the video bruh. Simple steps. Can’t wait to start cooking a brisket. Yoy have a subscriber

@roeifarhi8940 2 месяца назад

Chef Tom is a genius

@tweetztwitchtv8215 7 месяцев назад

Awesome video! One question, what temp did you put it back into the smoker in the foil boat?

@huckinator 11 месяцев назад

I am team foil boat all the way. Learned of it first from Chud’s bbq and tried it and don’t think I will ever do it another way again!

@todddaniels115 11 месяцев назад

Same here. Love the bark, also love Bradley lol

@warrendinCLE 9 месяцев назад

Damnyou Chef Tom!!!! Now I have to make this too!😂😂😂 Love it! Thanks!

@M63Tod 11 месяцев назад

Thanks for the great video. The stall is, I believe, caused by evaporative cooling.

@bpekarek1986 10 месяцев назад

I just watched 5 videos on cooking a brisket on a Traeger and by far yours looks the most amazing! I was on the fence buying a Traeger because they just did not look as good as more standard smokers. Must have been the foil boat method! Wow great job! I am bought into getting the Traeger again!

@melvingibson4525 8 месяцев назад

He used the best brisket money can buy so that biases this a little

@dangibson4240 5 месяцев назад

Depending on the money you can throw at it, I went with the Yoder after saving up for a bit as it's fairly equivalent with the higher-end Traegers and is made with REALLY thick US-made steel. Part of how I got into this channel was directly related to learning how to cook on it. Good luck with whatever you wind up getting!

@sergioreyes5678 7 месяцев назад

You do make it look easy. I'm itching to buy a pellet smoker.

@tommyplante4850 26 дней назад

I'll try your way! First attemp was a disaster!! New to smoker altogether! Not much of smoker experts around here!

@stevengarza5316 10 месяцев назад

Great video. Can’t wait to try this. If I wanted to pull this off the smoker and keep warm for 6 hours, how would I do this? I’m wanting to take it to a party and eat it at dinner time

@danshort10 7 месяцев назад

Would a foil pan work the same? Or because they are a bit thicker would it change the way the brisket heats?

@TOCBass31 11 месяцев назад

I know this cook didn’t end perfectly but I’m happy to see it. I cooked on a 36 Lang for decades and loved to pellet 4 years ago. I have gotten my briskets down to an almost 95% success rate. However some briskets just want to be difficult. It was nice to see even guys I admire and love their videos have the occasional cook just come up a tad shy of perfection. Loving the foil boat method, coming from a texas guy I never thought I’d use anything but butcher paper or running naked and afraid like we did in the 90’s. I have found using g a cold smoke generator in my pellet (recteq) helps me produces a great bark. It’s not as great as running a stick but I’ve been able to fool even the most purest stick burner guys over the years. Again love the videos and how you break everything down. Can’t wait to watch the next.

@ryanr6240 4 месяца назад

How are you using the cold smoke box on the RecTec with brisket? I have an RT-700 and a smoke box video popped up in my feed yesterday and was interested in how people use those smoke boxes

@TOCBass31 4 месяца назад

@@ryanr6240 So I use a smoke daddy PIG cold smoke generator. I had to drill a hole in the side of my RT-700 under the left side table (where the control board is). I use some chips and pellets to build a coal bed and then add in large chunks of wood to get smoke. Typically I get around 2hrs of smoke so I'll reload it once or twice to get to around 6hrs of smoke. It is perfect for cold smoking cheese, spices, and veggies. I have also built a top shelf for the RT-700 which I feel I get better smoke profiles when im cooking yup there.

@rynely1 11 месяцев назад

Great video !

@thebigksmoosey 11 месяцев назад

I've made a lot of briskets over the years, and a simple whole brisket is always my favorite. No crazy trimming, no wacky rubs, no competition tricks. Just salt, pepper, garlic, chili powder, and beef. This looks great Tom. Thanks for the video!

@stevejensen6210 11 месяцев назад

Never tried the garlic and chili powder. I do Texas style with just course ground black pepper and sea salt mixed 50/50 in an empty shaker. Apply liberally with a mustard and pickle juice binder.

@TB--1 11 месяцев назад

What is your ratio?

@stevejensen6210 11 месяцев назад

It's 50/50 for S&P and 50/50 mustard and pickle juice.

@pedrocano1566 6 месяцев назад

Pickle juice for a binder? Might try that somewhere down the line

@joelabc 11 месяцев назад

Thanks for sharing dear friend 😊✌️

@RumandCook 11 месяцев назад

Fine looking brisket! 🍻

@allthingsbbq 11 месяцев назад

Thanks Jake!

@whitejesus5091 11 месяцев назад

Thanks Tom.

@addisoncarver1392 11 месяцев назад

Thank you Chef Tom looks Delicious

@doctormidnight 11 месяцев назад

So does the brisket.

@kennyboy6325 11 месяцев назад

Chef, I want to send a sincere thank you, your way. I've been watching your videos for over a year now, and the things that stand out are always the "minor techniques" that your share. More than once, I've seen the title of a video, knowing full-well, the recipe, my spin on it, and the traditions that I've picked up on the way. I have NEVER seen an atbbq video that didn't teach me something new. Never! I'm currently working on building an outdoor BBQ setup, and seeing your methods have influenced my choices. Thank you, from my entire family! (They reap the benefits of BBQ, the way you BBQ!) 😄😎 Thanks Brotha!

@staconcrete2140 11 месяцев назад

Great video

@DonGebhardRealtor 11 месяцев назад

Darn fine video tutorial @AllThingsBbq ..I have been skittish about doing a Brisket (doing it wrong and being shamed) . Thank you so much Chef Tom for this video my friend!. . #BrokerDon

@Justobserving9291 11 месяцев назад

Don, this is a simple recipe. Find a choice brisket follow the process. Keep it simple first salt/pepper. Know what pellets you want and go for it. Even if it’s not perfect it will be pretty good.

@jeremyrfk 11 месяцев назад

My only recommendation, give it a nice 12 hour rest at 150 degrees. It makes a world of difference

@nickmartin812 11 месяцев назад

Thats ridiculous, meat is in the critical zone for way way to long.

@jeremyrfk 11 месяцев назад

@@nickmartin812 all the Texas BBQ joints do it. Danger zone is below 140. Check out some videos with CHUD or mad scientist

@jeremyrfk 11 месяцев назад

@@nickmartin812 ru-vid.comDLMXcRrJzOw?feature=share

@jeremyrfk 11 месяцев назад

@@nickmartin812 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0_copIfTny8.html

@thomascocker2427 11 месяцев назад

8-14 hour rest is the only way I do it now. 2 main reasons to do it is you can take your brisket out just 15-30 min prior to serving so it's easier to plan and the most important reason is because the brisket is at it's most tender after that rest.

@BassFishing8247 9 месяцев назад

Great video. I never really did see was this fat up or meat up on the grill

@michaelw2304 11 месяцев назад

Tripped me out. I was like that brisket looks different then the one that went in

@saskiapanter 9 месяцев назад

Yumyumyum, had my first Brisket 2 months ago, the son in law of my partner made it, my goodness, so tasty, especially the barkpart. And did you hear around 17 minutes into the video? They found you, and were coming to get you😂😉

@robwilkie5382 11 месяцев назад

Mouthwatering deliciousness!!! When you foil boat the brisket, do you leave the temp running at 250??

@stevejensen6210 11 месяцев назад

I'm sure you do, otherwise you'll have a difficult time reaching target temp.

@JC-hf8yr 10 месяцев назад

How long do u let the seasoning set in before u put it on the grill? Also, I don't have a raised grate. Can I do it on the lower/original grate? If so , what tips/advice can u give me? I have a treager 575.

@jonphillips_27 9 месяцев назад

Great video! What is the best way to preserve and reheat brisket that isn’t eaten? Can it be frozen and eaten later? Thanks

@markorkarenhanes1354 7 месяцев назад

Invest in a Seal-a-Meal. Slice up your brisket, vacuum pack the slices and freeze. To thaw out, drop the the sealed bag of slices in very hot water for about 20 to 30 minutes. Remove, slice open the bag and serve. Comes out as fresh as it went in. Works great for pulled pork too.

@jeffpeters9568 9 месяцев назад

What time do you recommend putting it on if you want to eat about 6 pm?

@robertpetkus948 11 месяцев назад

Tom, all I currently have is my Weber 435 propane grill. What’s your recommended method for a perfect brisket (other than buying a proper smoker)?

@joshhawes9924 8 месяцев назад

Do you recommend doing it overnight if it’s smaller around 4lbs?

@danielle2400 2 дня назад

Is the fat cap up the whole time? And what temperature is the smoker with the foil boat? Looks amazing!

@glennmcdonald4557 11 месяцев назад

I'm no way a pitmaster so this is an amateur comment. Brisket is my nemesis. Always has been. My last one I took to 203IT and removed my brisket. Then i lowered my temp to 165. When temp settle in put my brisket back on till fuel ran out. Several hours. Fat rendered perfectly. Best one yet. Again amateur backyard comment.

@graj3da175 11 месяцев назад

That looks delish! When you say it's slightly overcooked. What would you of done differently?

@allthingsbbq 11 месяцев назад

Great question. In terms of eating, this brisket was great. Tom pointed out that the slice out of the flat pulled apart a little too easy. A KCBS BBQ Judge would ding you for that. To get a firmer bite, it would've been bit off the Yoder just a bit earlier. Thanks for watching!

@MParko1977 5 дней назад

Ok, I am very excited to try an overnight brisket; I will have a brisket that is about half the weight you have in your video. So, I am thinking of going down to 180f to give the low and slow before it hits 170f. However, when you place it in its rest in your Ali tray, do you cover or keep it expose

@alansunshinemd 5 месяцев назад

I put a probes in point and the flat on my YS640 and cooked my brisket on the top shelf in the middle. The point was on the right near the chimney. I noticed a big temp discrepancy between the two areas. How do you manage the cook? Do you rotate the brisket to prevent one area finishing before the other?

@JC-hf8yr 10 месяцев назад

How would the brisket turn out if u don't trim it? I think that would be a good vid to do.

@morrisgraeme 5 месяцев назад

Hey chef Tom, can we stop before wrapping, refrigerate and then when we are ready start over at the wrap stage?

@theScienceLabLive 11 месяцев назад

I've made zero briskets on my yoder. I think it's time. Perfect timing on this video.

@Dapper422 9 месяцев назад

I heard the Rick Flair "WOOO" when you took that bite of the point.

@qcarson 10 месяцев назад

Great video. Question: Did you leave it on 190 degrees for the entire cook or did you increase it after the foil boat. I want to try this and want to ensure that I get it right. Thanks in advance

@MichelleL22 6 месяцев назад

He increased it to 250 degrees when he did the foil boat

@krwilson77able 11 месяцев назад

Thanks for showing this smoking on a pellet grill. I have a camp chef pellet smoker. Mine only has 1 shelf. Would you still recommend overnight smoking?

@allthingsbbq 11 месяцев назад

This is a really good question, as the second shelf does place space between the heat and the brisket. At 190, you can cruise through the night with confidence. Thanks for watching!

@bobbyfurchak3472 3 месяца назад

I don't have a pellet grill, but do have Master Grill gravity feed charcoal smoker, will your method on temps and time still apply?

@kellyhay79 11 месяцев назад

The stall is the fat/collagen melting, cooling the brisket from the inside out. When it’s done melting, temp goes up

@meatwhisperer 11 месяцев назад

Mmmmmm. Brisket!!!

@kingNidasBBQ 11 месяцев назад

need to see chud and chef tom have a beer while smoking some meats !

@wreckin209 5 месяцев назад

Great video! My Traeger settings go from… Smoke, 180, 225, 250. What would you suggest for the over night temp?

@edwardcastillo8414 3 месяца назад

Isn’t that a little common sense? 180 of course.

@ChaimKleerekoper-eb8gv 7 дней назад

In middle of smoking or grilling do you spray it with something

@brandonhale2631 5 месяцев назад

What kind of knife is that??? Looks really nice

@tctan61 7 месяцев назад

Does it make a difference if you put the fatty part down when cooking on a pellet grill? And what happens if it stalls, is there something that I need to do to push it through?

@TojuEda 11 месяцев назад

I know on my Traeger pellet grill, I have to cook my brisket fat side down to render the fat effectively. Any other tips anyone can share?

@arthurlouisamv6176 10 месяцев назад

@Ballistic BBQ has recently done a 50/50 blend of pellet and wood chips any comments with this experiment?

@chrisjohns5877 11 месяцев назад

I don’t know if I’m ready to jump back into a brisket. I tried one a while back and completely destroyed it. Now I’m scared to do it again. 😂 maybe I’ll give it another shot soon.

@alans6767 11 месяцев назад

Makes me hungry for brisket

@allthingsbbq 11 месяцев назад

Now that you mention it ... me too! Brisket makes breakfast, linch and dinner better! Thanks for watching.

@tannern550 8 месяцев назад

Can I smoke a brisket for 12 hours at 200 will it be good at that temp throughout the night

@GMAreniego-uz2nq 11 месяцев назад

How long did you actually rest it? Can I rest it in the oven?

@midg6etsox475 5 месяцев назад

How far out was the lower heat slide?

@nicop.8566 11 месяцев назад

Best part is you could use the fat trimmings to fry up some potato wedges or french fries in!

@Pats_Monster 3 дня назад

Do you ever run a water pan?

@doortv4237 11 месяцев назад

🔥

@allthingsbbq 11 месяцев назад

Thanks for the compliment, and of course, thanks for watching!

@thaidyed6219 11 месяцев назад

I’m having an issue with my briskets. Previously I would cook them on a WSM charcoal smoker and get great results every time; to the point where I think - why do folks say briskets are hard? I’ve begun cooking on the ys640 and consistently, I get a layer of hard dried meat on the surface that is in contact with the upper shelf. My process is to wrap after the stall using butcher paper. I typically tear a sheet the length of the brisket and place the meat on it, then do a full overwrap. The extra sheet is for convenience for sliding the brisket out of the wrap onto the cutting board. I typically do not inject or add tallow / liquids to the wrap. Typically I’m cooking USDA Prime briskets. Any advice?

@allthingsbbq 11 месяцев назад

Hello and thanks for reaching out. In order to provide better guidance, we would like to know about the brisket and your process prior to the wrap (send your questions to info@atbbq.com). Are you cooking a packer or are the point and flat separated? What temperature do you start at? Do you adjust temperature at some point in the cook? That will help us provide better input. One thing that our team agrees on is to wrap prior to the stall. We don't wrap at a specific temperature but rather when a desired bark is formed, and you see clear liquid begin to pool on the top. I think it is safe to say that we prefer foil for the wrap, either tightly wrapped or using the foil boat method. We have many brisket videos on our channel, I always recommend the competition brisket video because it really informative - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KZbNHkedL0Q.html. Here is a link to our brisket catalog - www.youtube.com/@allthingsbbq/search?query=brisket. We appreciate your questions and of course, thanks for watching!

@digitalwastelander 11 месяцев назад

Chef Tom, do you have any concerns about the brisket being between 40-140 for so long?

@stevejensen6210 11 месяцев назад

I do the same cook on my ys640s but just a little different. I put it on at midnight and set the temp at 225. I can get a full 8 hours sleep and it has never reached the target IT. Usually when I wake up it's stalling in the 160's. I use a Fireboard Spark to monitor the temps bedside so I don't have to be wake enough to use my phone. I've never tried the boat method, I always just tightly wrap in foil when I wake up. I'm usually resting it by noon.

@Jtomazin 11 месяцев назад

No, salt and smoke are both good for preservation. You don't have to worry about foodborne bacteria as the meat is protected as it comes to temp.

@Nathan-wn5mc 7 месяцев назад

So you're telling me that you can place a brisket in the smoker at 190°F overnight and it will be fine? Not even a spritz?

@rossietaylor2534 11 месяцев назад

Does it matter the size of the brisket on how long it cooks for. I am a newbie to cooking brisket on a smoker just trying to learn.

@duanehenicke6602 11 месяцев назад

Yes

@lucasamick7940 11 месяцев назад

Looking back at my trim, I’ve come to the profound realization that i probably over trimmed both of mine that I’ve done for Memorial Day here in 2024

@hoosiermamabbq 11 месяцев назад

DEAR LORD THAT'S MOIST!! 😁🤣😂 What pellets did you use? I do fat cap down when I do brisket on my PitBoss pellet smoker, only because that's where the heat source is. Then, when I'm ready to wrap, I flip it over and do a foil boat, leaving the fat cap exposed, while the meat sits and braises in some beef tallow. I also like to use Frank's hot sauce for my binder and then just do SPG. 🤩

@allthingsbbq 11 месяцев назад

You are spot on, this brisket was super moist. Here is a link to the pellets - www.atbbq.com/fuels/wood-pellets/bbqrs-delight-wood-pellets.html. Your method makes perfect sense. Thanks so much for watching!

@TerribleTim68 11 месяцев назад

I think my biggest problem is that my Pit Boss pellet grill seems to have wild temp swings. I can set it at 200 and It'll jump up to 350 before you know it. 😒 I could use a good video on how to fix that.