FREE BBQ ebook ➡ sipbitego.com/free-bbq-book PRINT RECIPE ➡ sipbitego.com/smoked-brisket-flat/

Here's the complete walk through if you're cooking this smoked brisket flat recipe for the first time: sipbitego.com/smoked-brisket-flat

Nice Job.....looks delish!

Nice work!

And at what temperature? Help if you told us.

What temp did you smoke at ???

A piece of bark came off on the paper? A disaster second only to the Hindenburg! Oh the humanity! 🙂 Seriously though well done video with solid advice! Subbed and smashed the like Thanks

When i let it rest i always wrap it in a towel and put it in a cooler for at minimum an hour. Game changer.

I like how you specified “fat cap up” after the wrap. I failed to do this on my first brisket and it turned out dry.

@sipbitego

2 жыл бұрын

It does seem to make a difference along with a tight wrap 👍🏻

@r.l.strange1897

Жыл бұрын

@@sipbitegoI think what he was saying is in the future, specify fat cap up BEFORE you wrap it, not after.

Love Meat Church products!

@sipbitego

9 ай бұрын

👍🏻👍🏻

Is fat side supposed to be up or down during first stint? She said up but these comments are scaring me

@sipbitego

Ай бұрын

It’s because the bbq community can’t come to a consensus, you’ll be ok either way but I like fat side up first usually 😊🥩👍🏻

I just bought a 5 pound brisket flat and this will be my first time smoking one on my pit boss pellet smoker. I’m fairly new to the smoking game but isn’t a 9 hour cook on a 5 pound brisket flat a little excessive? I’m afraid it will really dry out the meat. A great video and very informative. Thanks!

@sipbitego

Жыл бұрын

Follow the smoked brisket recipe on Sip Bite Go. Low and slow but worth it process.

@chorkylumpkinella3438

Жыл бұрын

@@sipbitego ok thanks. I’ll let you know how it turns out

@-.Steven

Жыл бұрын

My first brisket was 11-lbs, the full point and flat. I cooked it for 17 hours, it was Super Frickin' Amazing. As was said, low and slow. Today I bought a 4-lb flat, but I'm anticipating an 8 to 10 hour smoke. Good luck in your cooking.

@actionchiropractic4238

3 ай бұрын

I’m with you. I smoke a 5 pound flat (first time on brand new Traeger ) for 8 hours and it was dry as a bone! I’m desperately trying to figure out what I did wrong by watching a bunch of videos.

What temperature did you set your smoker to before cooking and after wrap?

@sipbitego

2 жыл бұрын

250. You can see all the steps written out here - sipbitego.com/smoked-brisket-flat/

@JulioCHernandez

Жыл бұрын

​@@sipbitegothe website is pointless and full of ads don't click it.

@BBAB24

9 ай бұрын

​@@JulioCHernandez I agree this is a horrible person to follow!!! Move on!!!

Howd you make a whole how to on how to cook a brisket and completely leave out the temperature you put your smoker on??? Smh

@sipbitego

2 жыл бұрын

250. All the steps are available through the description - sipbitego.com/smoked-brisket-flat

@0hmaya

2 жыл бұрын

I agree/ that was frustrating and how I ended up in the comments 😆

Not one time did you tell peeps the temperature! lol

👍🇨🇦👍

Always smoke fat side down when smoking on a pellet grill that size, at least for the first half. The heat source is directly beneath and your risk burning the holy hell out of it. Any other smoker should be fat cap up.

@chevystout5680

5 ай бұрын

I always do fat side up on my gmg... never burned anything

@eatrdust2

4 ай бұрын

@@chevystout5680 same, never dry or burnt

not for us - followed the recipe but turned out dry and well not good

@sipbitego

2 жыл бұрын

That’s odd - email me and I’ll walk you through it. Hoping you used a thermometer that stays in the meat as it cooks so you knew the temp.

Not much of a smoke ring ?

@sipbitego

2 жыл бұрын

You think?

@sipbitego

2 жыл бұрын

Look at the smoke ring on this one - How To Smoke 7 Bone In Chuck Roast Beef

@sipbitego

2 жыл бұрын

kzread.info/dash/bejne/ZXt-qbSkp5DUnJM.html

@UnknownUser_0000

Жыл бұрын

It's because it's a Traeger..you need to add a smoke tube but FWIW a smoke ring is such an overrated indicator.

@wcstarwoodcolonel5472

8 ай бұрын

How much more of a smoke ring do you want?🙄

Fat goes down on a pellet

@UnknownUser_0000

Жыл бұрын

To start always..to finish its the chef's call..

@enviping

Жыл бұрын

@@UnknownUser_0000 not on a pellet smoker

@UnknownUser_0000

Жыл бұрын

@Envi LOL there's so many variables (ie, what shelf you're cooking on) that's completely false. Ive seen both methods performed and results are still delicious.

@enviping

Жыл бұрын

@@UnknownUser_0000 the fat won’t render properly on a pellet smoker if the fat isn’t down. On an offset smoker, what you’re saying is true.

@UnknownUser_0000

Жыл бұрын

@@enviping are you arguing fat side down for the length of the entire cook or just a portion of it?