Overnight Brisket on a Pitboss Pellet Grill 

that brisket looks like it turned out amazing

Hey man, thanks for the tips! just did one last night and am finishing up this AM and so far so good using your recipe. thanks again for posting.

Looks good. I love me some Bear Mountain Pellets

did mine last night was good now letting it rest thanks for all the help

Greatly appreciate you sir

I made this last night/today for supper. Super easy and super yummy. Thank you

Couple of things I would like to share if you don’t mind. Some stuff I have learned along the way. When you cook your brisket on a pellet grill I would cook fat down first. Then when you get the bark set foil boat it and go fat up. Turn the smoker up to 300 so the fat will render the best. After that start checking for tenderness at 195 in the thickest part of the flat. When I say check for tenderness lift the brisket out of the foil boat and try to stick your fingers in the bottom of the flat. If your fingers do not sink in at all and it feels tough keep going another 5 degrees. Be patient because the brisket temp will go down a little before going up. Once you are able to get your fingers to go into the bottom of the flat with a little pressure you are golden. Do the same thing with your holding method.

My first brisket served today.... Your Instructions.... IT WAS AWESOME. Thank You

Good attempt on the meat church way. Almost word for word

I just did my first pellet smoke brisket with fat side down while in the pellet smoker. I finished in the oven wrapped when it hit 175 degrees with the fat side up and rested for 7 hours wrapped in a cooler with fat side up as well. I liked it much better than the 100% fat side up. I trim fat to 1/4 inch and remove as much deckle fat as possible between the 2 muscles without separating them. White unrendered fat isn`t appealing and usually gets trimmed away and tossed in the trash with your seasoning and smoke flavor. Perfectly rendered fat is flavorful and compliments the meat though. Less fat on the brisket before smoking will give you a much better product at the finish with better smoke flavor and a rub that can permeate the meat. Appreciate the video.

I my self am still learning to smoke a good brisket. I started with a homemade offset smoker and got to old/lazy to baby sit it over night. went for an austin XL where I will learn to play with and get my temp/times down. one thing I learned is you have to be brave to post online, those Texas boys don't sugar coat what you did wrong. keep it up man I got some good tips from the video and from the comment section.

The wrapping could be better, bark looked great, thanks for the tips, I'll be smoking my brisket in two weeks

Been smoking a 11 pound brisket since 11pm last night and is at butcher paper temp 196, almost done and wait another 2 hours

Thanks for sharing. Not that you asked, but I put my brisket on top shelf, cook at 200 degrees until around 160 internal temp, then put a water pan under, raise cooking temp to 225. The water pan will act as a heat sink and catch the drippings for easier cleaning. Was bark is set (around 175 - 185 internal temp), foil boat the brisket & raise temp to 250 cooking temp. This helps with bark and fat rendering. This should help prevent the bottom to get over cooked. Even if you keep temperature down put a water pan under after 6 hours at 200 cooking temp. No need for water pan before that point, plus it allows for maximum smoke around entire brisket

Not bad for a pellet there ant no pellet smoker that can compete with a wood burner and same bark😊

did you cook at 200 with fat cap up or down ?

looks like an rtic cooler not a yeti!! but looks good

What was the weight of your brisket?

It looks like you did fat cap up? I hear on pellet grill you should do fat cap down or else the bottom can get dried out, did you notice that at all? I did my first on pellet fat cap down to start then flipped when I wrapped. Your bark looked great though.

Did you set your pellet grill to smoke and what p# did you use?

That's the problem with pellet smokers, after 12 hours of smoking the bank should've been way darker. But I'm sure it was delicious.

Looks like a great cook. At 180 after 12 hrs I would’ve let it roll unwrapped at your increased temp of 250. Either way your Brisket looked delicious.

That background music makes me not want to ever hear a banjo again

Do you have an issue with it being super hard on the bottom?

Your knife was fine there was an overcooked area from the fire pot, I gave up using my pellet grill for brisket because of that, now my smokey mountain is dedicated to brisket for that reason.

Fat side up or down? How many pounds was it

Worcestershire on the fat side also?

What was the pretrimmed weight of that brisket?

Fat side seems a bit more fat than can be rendered? Get those sides with the rub, as Chud would say. Wow 12 hours to the stall.. I guess at 200f that might make sense. Where did you get your brisket.

What mode Pitboss is this?

Once you wrap, put it in the oven. Btu is btu. Don t waste pellets for nothing.

I did mine this weekend, and it came out tough 😢

Looks delicious 😋 no blood n still juicy n tender, people you can cook your meat n still be tender juicy n delicious

The bottom was crisped. Try again.

Not the best way to wrap

The only thing that should melt in your mouth is ice cream. Not a brisket.

Brah get a brisket knife!

beautiful brisket man but god learn to sharpen your knife

Slightly overcooked, its a balancing act. The main thing is, have fun. Learn to probe by feel.

You don't need a sharper Knife, you need to stop burning/overcooking them!

That was one of the worst wrapping jobs I have ever seen on a brisket. But then it looked like it turned out good though.

Fail. You trim off all the fat

horrible wrap job

It's pronounced WashYouSister.

What was the weight of your brisket?