I love you smokers, so just for today, I'll let you in on my secret. Use a jam as a binding agent, especially something a bit tart but sweet, like apricot or raspberry. It'll keep the brisket moist, flavorful, and still allows for both an incredible bark and for the best smoke ring you've ever seen. You're welcome.

@MalleusSemperVictor

Ай бұрын

No one will agree on binders. I use none.

@daymenpollet4202

Ай бұрын

​@@MalleusSemperVictorbarbeque sauce. It's cuz everyone liked something different

@MichaelGillen-if1nr

Ай бұрын

@@MalleusSemperVictorwe agree on that, never used one never will. A friend of mine uses mustard binder, I’ve seen no good reason or result from using it

@toddrunyon

23 күн бұрын

No sweets on the meat.

@daymenpollet4202

23 күн бұрын

@@MichaelGillen-if1nr bro, I never had a big piece of barbeque in my life ever.

I slow cook my brisket at 225 degrees for 7-8 hrs and then wrap it butcher paper for another 6-8 hrs at same degree and comes out delicious!! And I don't use mustard, I use olive oil with chupacapra brisket seasoning!

This brisket was so insanely delicious 🤤

@mikedub628

6 ай бұрын

How long was it on the grill for?

@robertvose7310

Ай бұрын

I normally finish at 220..But sounds yummy your way too

@kevkeisha

Ай бұрын

​@@mikedub628Follow her instructions until it comes up to temperature. If I had to guess, though. I would say between 12 and 14 hours.

Wow looks nice I just like going old school and smoke it in my big smoker 👍

depends which charcoal smoker you get..the one i have i can walk away for 6 to 8 hrs..for me playing with fire is the attraction..also even traegers can dry out a brisket..should be checkin for dry spots and spritzing at least every 2 hrs..but yes you are correct pellet grills are a set it and forget it machine but in my opinion thats boring so much so i dont even use mine anymore

@KyleGas-mz5sj

Ай бұрын

The pellets don't give as good of a taste as real wood. I barely ever use mine.

@idahobuilder7323

20 күн бұрын

I use a Camp Chef XXL with a wood chunk smoke box. The smoke settings plus additional smoke are great.

I miss when brisket was under rated 😪 cause now that people know the price has gone way up

@DraftLogic

Ай бұрын

No it hasn't. If you look at the price per lb of brisket, it still reasonably priced to other cuts. It's just a very large piece of meat, which is why it's costly. Also, when has brisket ever been "underrated?" Lmao

@matthill2957

Ай бұрын

It was never underrated its just pellet smokers made it easy for everyome to be able to do it now.

@CaptainHowdy420

Ай бұрын

​@@DraftLogic

@rickyguerrero8328

26 күн бұрын

Our Kroger here in Texas had them recently for a $1.87/LB! Bought a 17.5LB brisket for $32! Smoking it as we speak!

@rubencanas4230

26 күн бұрын

@@rickyguerrero8328 here the cheapest it is is 2.79 lb

Thanks for the tips. I appreciate you sharing.

Cool video, and that grill is awesome!

My god that looks amazing and perfect 😲😲

Looks amazing!

Good food all the time on KZread I swear. I wish I could eat some of this.

Looks good

Can hardly wait to smoke my 1st brisket on my brand new Ironwood XL Traeger.

As a texas style pitmaster... this is too mouth watering🎉🎉

Bark looks insane!!🤤

Great looking smoker u have there. !

Looks so bomb. Texas brisket is always fat up but that’s difficult to achieve on a pellet grill.

@Batten-jc6ws

Ай бұрын

“Always” 😂

@SeeMzFTW

Ай бұрын

@@Batten-jc6ws yes always. It’s part of the presentation. Makes a difference. Try to find an authentic Texas BBQ place that cooks fat down, you won’t.

How do you make sure your pellets aren’t going to run out overnight? I feel like my smoker goes through them quickly.

Top rack usually runs hotter on Tragers not sure why it was placed there on a long cook.

@jonnyq2323

2 ай бұрын

It’s much hotter on the bottom grates for the bottom of your brisket. Literally right above the burn pot. You’ll get a 1000% better product on the upper shelf. I hate my Traeger because it doesn’t have an upper level (it’s an old one and can’t afford a new one right now). I work around the problem by using a large aluminum pan filled with water and place a second set of grates on that, then the brisket. It’s been a decent work around to keep the brisket safe. Again, the bottom sucks for brisket on pellet grills.

@steaphanmacaulay

26 күн бұрын

Solution=dump the Chinese Traeger, buy a Yoder.

@steaphanmacaulay

26 күн бұрын

Always hotter closer to the flue. Always hotter on the top shelf. Doesn't matter the brand, that's the way the convection works.

Why does everyone use mustard as a binder when tomatoes go better with beef. I always use ketchup

@Kezzers

17 күн бұрын

Because it's a binder that adds no flavor

Cooking to temps is just a guide. Cook to probe tender not temp.

Just FYI black pepper goes on first for a better bark.

@James-bd4ve

2 ай бұрын

Also, don’t use mustard…gives a woody flavor that takes away from the BBQ

@jonnyq2323

2 ай бұрын

Kosher Salt then 16 mesh pepper or equals parts kosher salt and 16 mesh pepper mixed and applied simultaneously. No binder necessary.

@machinemanbaltimore

Ай бұрын

Thank you!!! I came right to the comments to say that very thing!!

@WhereHasMySanityGone

Ай бұрын

Goldies rule (Monthly Top 30 BBQ in TX)..."biggest sized spice first so that it adheres to the meat best, then smaller stuff. Pepper, Loweries Season salt next..thats it".

@CJoefarhat

Ай бұрын

What would you recommend instead of mustard? ​@@James-bd4ve

Pellet grills are nice for just overnight stuff but I still like using an offset

Right on

What traeger pellet smoker is this?

What model traeger is this?

Could you please do a video on smoking a Sam's Club brisket?

@jacobgarcia1206

5 ай бұрын

This is literally the same thing.

@duanedelperdang1749

5 ай бұрын

@@jacobgarcia1206 Are you sure? Lol

@darklink594

4 ай бұрын

​@@duanedelperdang1749it should be the same cut of meat unless Sam's club is trying to pass off other things as brisket lol

@duanedelperdang1749

4 ай бұрын

@@darklink594 Well I thought if it's important enough to make a video on "How to Smoke a Costco Brisket," then perhaps there should be a video covering Sams Club briskets and who knows maybe some other top stores. They all must be different right? Otherwise why would you specifically make one about Costco briskets? Just sayin Lol

@darklink594

4 ай бұрын

@duanedelperdang1749 yeah idk maybe views or maybe costco trims it different. Usually costco is a hot button for people

Is this a commercial for Costco or traeger?

That’s the best looking brisket I’ve seen. And your a women your badass.

Forgot to mention temperature is a guide. Always go to probe tenderness

Hi Do you provide training services for new takeaway opening in London United kingdom 🇬🇧?

Looked tough when cutting and drt

@pmanssur

6 ай бұрын

Yup he struggling to slice

@headcode

Ай бұрын

@@pmanssur I dunno. I've had my brisket so tender that if my knife isn't sharp enough, it shreds it instead of cutting it, especially since I'm cutting against the grain. I think it's deceptive in the video, because I definitely see that piece trying to tear away when he's cutting it.

@headcode

Ай бұрын

Right at the tip of the flat there it looks a bit dry, but when he picks up from the middle cut where the flat meets the point, it looks pretty moist and tender to me. Slow cuts don't always mean dry or tough meat... It can also be that the knife isn't sharp enough and he's trying to avoid shredding it. Happens to me when my brisket is tender and knife isn't sharp enough. Mostly, it snags on the bark.

Total time investment please, including 3 hours in a cooler ??? Thank You

How many hours did it takenovernight curious what total cook time wound up being

@germanium0615

Ай бұрын

I put mine for 8-10hrs depending at what time I’m going to wake up. You can leave it for as long as you want because the meat won’t start actually cooking until the internal temp is above 190-200 degrees.

@toddrunyon

23 күн бұрын

@@germanium0615 Untrue. The meat is cooking way before that temperature that but is when the fat starts rendering.

That in the UK would be double the cost.. looks good though

Us Texans don't believe in trimming the brisket and this is the 44 talkin 😅😅😮😅

I have a Traeger? Where is it?

With regards to the salt and pepper thing, I think it was one of the Goldee's owners who said something to the effect of "i've worked at lots of Texas BBQ places and NONE of them do only salt and pepper."

@alexg7856

6 ай бұрын

I think it mostly started with Franklin.

@BBQBoozeandLife

5 ай бұрын

@@alexg7856the old school places used to do S&P only. Now we see all sorts of great things. Started long before Franklin.

@jonnyq2323

2 ай бұрын

@@alexg7856there’s no way Franklin’s only uses salt and pepper.

NOT THE MUSTARD 😭 Give it a shot without it, it’s not necessary in this case and it’ll taste better. :)

How many hours was it on the grill for?

@jerryware1970

6 ай бұрын

Depends, but I would say between 10-14 hours. 220 degrees for the fire to get the internal meat temperature to around 200

You vocal fried it

Pellet gang

🌴

That’s not a Texas style brisket. Still a brisket, but not Texas style. Should be fat side up if Texas style.

@ScottysBackYardBBQ

6 ай бұрын

i lived in texas 60s 70s. was not fat side up.

@dbz24

6 ай бұрын

@@ScottysBackYardBBQ maybe where you lived. Where I lived in East Texas, it’s fat side up. And majority pit masters in Texas do it fat side up.

@BrokeMyCrayon

6 ай бұрын

Fat side up is done only because of the way traditional offset smokers work. Pellet grills have more intense heat from the bottom, so you put the fat cap down. By your logic, its not Texas style if its an offset, but for some reason that's not your contention?

@ScottysBackYardBBQ

6 ай бұрын

fat side towards the heat source @@BrokeMyCrayon

@dbz24

6 ай бұрын

@@BrokeMyCrayon Matt Pittman from Meat Church BBQ uses a Traeger Timberline XL and does it fat side up, every time. And he’s a Texan. And he says, traditionally in Texas…brisket is cooked fat side up. Regardless if it’s an offset or pellet grill. kzread.info/dash/bejne/naChqZJ9gcqretY.htmlsi=WDlEqM2e9XXt398D

You can hold a kamado joe at 200 all night too 🤷‍♂️ been there done that

Pellet grills just feel disrespectful to my daddy and my daddys daddy... (Southern boy)

Tragers are cool and all but I think they are just outdoor ovens. Not real smoking

You can cook a Prime or Wagyu brisket ANY way you want, low and slow or fast cook it and it will be good, if you mess up a Prime and/or Wagyu brisket, you need to quit cooking and GO OUT AND EAT, lol

Mmm

As soon as I see people using "mustard as a binder" they loose all credibility. I've literally only done it once then felt stupid doing it when I never did it again.

@steaphanmacaulay

26 күн бұрын

Once you learn how to smoke meat, you'll understand mustard young grasshopper.

@conqueso325

26 күн бұрын

@@steaphanmacaulay umm... I do know how. That's why I know that it's dumb. Meat doesn't need a binder.

You mean easy bake oven

Halal!

Foil 💯😋

@SmokedBBQSource

3 ай бұрын

Thanks for watching!!

‘I love the product that we sell’

If you use the super smoke setting on a Traeger overnight, it will feel like you smoked a dozen cigars after eating that brisket! 😂

@SemiMF

6 ай бұрын

Hope they were Cuban cigars 😂

@evrongrant301

6 ай бұрын

Are you sure I heard pellets smokers produce weaker smoke anyways

@laxbro2669

5 ай бұрын

@@evrongrant301kinda true, but there’s more consistency/volume.

@davidbueso3840

5 ай бұрын

​@evrongrant301 they do produce weaker smoke but they're convenient if you want to place it and forget it. But it will never compare to an offset pit smoker. You can adjust heavy to clean smoke as you want. They both have their benefits and their drawbacks.

When do you take it out and wrap it?

@OfArgento

2 ай бұрын

When it hits 165 internal, she says it in the vid

@user-do2qe4cj2v

2 ай бұрын

@@OfArgento thank you!

wood or charcoal beats a pellet grill everytime..even with the super smoke setting

@lichee12

6 ай бұрын

my understanding and take away from her comment regarding the pellet grill was it automatically feeds the pellets to maintain the fire and smoke. Old fashioned wood or charcoal grill require getting up every few hours to rekindle the fuel. I could be totally mistaken though.

@SemiMF

6 ай бұрын

My Lone Star Grillz pellet smoker does an awesome job ,best pellet grill on the market uses pellets and wood chips together

Looks like you should have let it rest a bit longer. Those slices were way too hard to cut. You should be able to cut through a brisket with a fork.

A 14 lb brisket here in NE Ohio is $90…. So jealous you get it for $65!!!

@toddrunyon

23 күн бұрын

Depends on the size and quality. Sam's and Costco are not known for high-quality briskets.

Spg for the win

It is not Texas brisket, you did not use only salt and pepper. 😂

200 degrees doesn’t mean it’s done

4,50 per pound.. The same meat is like 25-30 pounds here.. fml

Tregger

Salt and pepper, no mustard.

@TMJ32

5 ай бұрын

the mustard is just a binder

Fat side up or down?

Keep practicing

Looks like meat church’s bbq recipe

@Beskar181

27 күн бұрын

Nah his barely has any bark

😮 I'm hungry nor

@josephwoodruff4102

5 ай бұрын

Now

Cuts like boot leather.

City smokers

Going to show you how to smoke a Texas brisket, proceeds to use a binder and not just salt and pepper for the seasoning counter to Texas tradition. Still looks good.

I tried smoking one, but it wouldn't stay lit

Wow .. how your forearms get so hairy?

CENTRAL Texas Brisket is S&P only. Smoked with Oak. Everything else is just a brisket. It’s like Napolitano style pizza.

@jaayg2903

5 ай бұрын

Seasoned salt

@BBQBoozeandLife

5 ай бұрын

@@jaayg2903 if you use seasoned salt, you can’t call it Central Texas brisket. We should make this a law 😂😂

@jaayg2903

5 ай бұрын

@@BBQBoozeandLife not lawrys, if you’ve talked with bbq shop owners and they let you in on their secret of how their salt is flavored, may it be smoked salt or something we don’t know.

@BBQBoozeandLife

5 ай бұрын

@@jaayg2903 for sure some places are using more than S&P; but in my opinion, if you want to call your brisket Central Texas brisket, S&P only. Other than that, it’s just Texas style brisket.

Looks tuff

It looks so good. Under Bidenomics I don't know if I can afford to try this tomorrow....

U ain't do nothing 😂 machine did the work

Is it burnt??? Did you drop it in dirt?

@xxdrippinbaby2089

26 күн бұрын

No, it's actually supposed to look like that

@IAmTheGlovenor

18 күн бұрын

​@@xxdrippinbaby2089Why would anyone want to eat something that looks like it was dropped in dirt? That's what pigs do

@xxdrippinbaby2089

18 күн бұрын

@@IAmTheGlovenor It doesnt taste that way, or nobody would eat it. what happen is the flavor gets into the meat, and you get a nice little crust on the outside. It's the most delicious food on earth.

It looks like you spent a good deal of time insuring to use the cheapest components possible.

I don’t trust this video that bark is not pellet what kind of pellets do you use maybe I’m using the wrong pellets

Please don't say TEXAS STYLE. That's not Texas Style. Especially since you didn't tend a real post oak fire for 12+hrs.

Most Texans I know do not trim a brisket,

@carlosh8113

Ай бұрын

Exactly, if its still fatty, take it off after.

Fat cap up or down?

@jackinyoubaby

Ай бұрын

Up

Texas and Traeger, no thanks.

Dog meat. That fat was nowhere near right. You did everything right except putting a pan with raised rack under brisket from the start. Then you can cook fat up and few can tell it from stick burner. Bought my first Traeger in 1996. American made in Oregon at that time. Not that ChiCom flimsy stuff they sell now. But their controllers are good now and that’s all that matters.

Your smoker is too clean! I tell everyone the same thing about going back to bed and letting the pellet grill do the work

First things first You don’t smoke a brisket on a Traeger! Sorry NOT sorry

_Oversmoked._

Lost me at traeger lol

Annoying voice. Affectation is strong 💪🏼

Haha yeah but how much that meat cost 30 buck 😂 thats whay don say. Probably 60 buck just for that meat just saying 😂😂

I would never leave it unattended, even with my Traeger. If that fan stops working...say goodbye to your brisket, the guts of your smoker AND it better be at least 12 feet away from anything else. Also, salt and pepper only is the way to go for a reason...because anything else keeps the smoke from penetrating the meat.

Pellet grills are lazy man’s bbq

@jonnyq2323

2 ай бұрын

Correct. And one of the best things ever invented. Can’t use the offset all the time. Pellet grills are awesome.

Wow an outdoor oven “cool”

Shits burnt

Fat up,or down

Wow! Another brisket recipe on here. How original

Trash

How about a video for a Sam's club brisket