Overall I enjoyed this brisket. Little more smoke flavour wouldn’t have been a bad thing. How do you cook your pellet smoker brisket?

@kyleschepper1165

Жыл бұрын

I had a buddy who’s dad told me to put a little liquid smoke on as a binder then smoke the brisket at 225 or 250 the whole smoke. I haven’t been brave enough to try it 😂😂

@redbirdsjunkie

Жыл бұрын

Here's how I smoke my prime briskets on a Pit Boss Pro Series 1150 which DOES produce a lot of smoke flavor: 1. Trim, season (same 2:1 ratio) then refrigerate on a wire rack for a couple of hours 2. Same night I put it on at around 11p (fat side up) on the smoke setting (185*) using Pit Boss Post Oak pellets. The fat trimmings go into a foil pan to render down as tallow. 3. Next morning at 830a I spritz it with apple juice and crank the temp to 250* 4. I wrap to color and not temp. Once there is a good, dark bark forming (temp is usually past the stall) I'll wrap it in foil with a layer of tallow on the foil and some over the fat side 5. Brisket is done once probe tender and just over 200* (only a couple of hours longer) I've been told this is the best brisket my friends & family have ever had every time I smoke one and I have to agree. Never once have I used a smoke tube, this method can and will produce a lot of smoke flavor BUT nothing will ever compare to an offset brisket, I'm no dummy lol.

@scottyh007

Жыл бұрын

Needs a hit of dirty smoke at the start of the cook, Oak pellets work really well.

@PerthLuxury

3 ай бұрын

​@@kyleschepper1165liquid smoke?!?! Marco Pierre-White would chase you out of the kitchen while throwing cleavers at you!!

@kyleschepper1165

3 ай бұрын

@@PerthLuxurydon’t worry, I’ll never do it! 😂

As someone who only recently went from a pellet grill to an offset, the difference between the two isn't as drastic as I originally thought. Offset is definitely superior, and it's far more satisfying taming a fire all day than just setting and forgetting, but the ease of being able to stick a brisket on at midnight, go to bed, wake up and it's good to go is a huge W for pellets

Pellet smoker tube is essential for pellet smokers. Gives you a heap more smoke flavour in your BBQ.

Great to see Socal getting a mention. I started my BBQ journey by buying a Traeger from them. Charles is the man! So friendly and helpful, nothing is ever too much trouble. I’ve spent years nailing my pellet smoker brisket technique. One thing that I find super helpful is getting a smoker tube to burn some extra pellets for the first few hours. Makes a big impact to the bark and the smokiness. I think a water tray is also super important in a pellet smoker otherwise the forced airflow tends to dry things out a bit much. Smoking some tallow in a separate dish at the same time as the brisket, and the pouring it in to the foil boat was also a game changer for me. Speaking of Socal, you coming to Sizzlefest in September?

For Pellet grills, the foil boat is the key. I foil boat ribs, brisket, and pork shoulder. Will shorten cook times on a stick burner.

Great video. Smoke tube is a must. I use two of them on my camp chef. Still not as smokey as my offset but delicious non the less. Can't beat the convivence factor though. Start at night on low and slow finish up in the morning then a long tallow wrapped 145 - 150 degree hold till dinner. Gives me plenty of spare time for weekend life. Additionally, I put a foil pan with some water in it below the brisket to catch juices and add moisture to the cook. my pellet smoker runs a little dry due to the fan.

Great, honest cook. Well done 👌🏻

Probably the best pellet smoked brisket I’ve seen.

Great video mate - thinking of picking up a Louisiana Grills pellet smoker from Costco as I'm done faffing around playing with the vents on charcoal cooks

Great Vid! I literally just put a brisket on my pellet smoker and saw this. A smoke tube (or two) can make a pretty big difference. I add a cold smoke with the tube, then progressively go up from there, 165, 185, 200, 225, 250… MAYBE 275 and get really good dark bark too. Another nice little trick is pre-loading the fire pot in the pellet smoker with some thin damp wood chunks to get some extra smoke at the beginning too.

Just cooked a brisket on my traeger yesterday and to add smoke flavor I charred up some pecan chunks in my charcoal chimney and stuck them in the there as it cooked. Did two rounds of it and it seems to work beautifully!

Great video… brisket looks YUM! Sold my offset back in 2015 when I stumbled upon a used MAK pellet smoker. Bought it to use when time was limited. It quickly became my preferred smoker which I did NOT expect. From clean flavor, to ease, to consistency… it was and remains my favorite smoker of all time… and I have had many go through my backyard over the years. All that to say, I do still think that a properly run stick burner puts out the pinnacle of BBQ. If tending a fire, all day, is your thing, 100% go for it! Otherwise, once you learn the in’s-n-out’s of a pellet smoker, it really does put out a fantastic end product, IMO. It lays down more of a smoke seasoning vs. “smoked”… which to me, balances very well, with the meat and seasonings applied. To each their own :)

Good eats. Use a water pan below the brisket to protect the bottom, and you wont worry about drying out the bottom with the fat cap up. once you foil boat the brisket, you can go to 300F to render the fat cap...

Definitely get some post oak/hickory pellets, makes a big difference. Pecan pellets are one of the mildest you can get. Great work on your 1st pellet smoker brisket 👍

I do a hybrid. I cook on my offset at 200 to get that smoke and bark for the first 3-4 hours. Then I move to the pellet smoker at 250 and so on. If I have time I just do the offset the whole way but with kids this makes life easier.

Great video! My Pitboss starts temp at 185, so what are your thoughts starting there? I think I would add a smoke tube as well.

The lack of smoke flavor kept me away from pellet cookers until camp chef introduced the woodwind pro. I finally pulled the trigger on a pellet simply for the convenience. I won’t sell my offset, but the addition of burning real wood chunks is a game changer. I’ve eaten pellet briskets (with added smoke tubes) but they didn’t even come close. I’m telling you, camp chef has changed the game. Within a couple of years every company will have a model with a similar addition to burn real wood, it is that big of a difference.

@soniCron

Жыл бұрын

100% this yes

Great vid as always. Did make me crack up when you walked away to check the model number and looked around after closing the lid... ))))))

@WilsonsBBQ

Жыл бұрын

Glad you enjoyed it! Thank’s for watching!

Really happy to see this. I have a pellet grill as I just do not have the time to nurse an offset with two young kids and a business to run. I still want BBQ though and the pellet grill lets me do that. Looking forward to seeing some more content! Oh and had I seen a picture of that brisket I would not have thought it came off a pellet grill!

@WilsonsBBQ

Жыл бұрын

I completely agree. The convenience factor cannot be beaten. And it does produce some good bbq! They get a bad rap but there are too many gatekeepers and bbq snobs

Good stuff bro!! Love it!

@WilsonsBBQ

Жыл бұрын

Appreciate it!! Thank you!

You’ve used the exact method I use on my Traeger. The only exception is I would have a large roasting tin on the lower rack with some water in. Acts as an additional heat baffle and keeps some moisture in the chamber. I’m lucky enough to have a variety of kit to cook on, including a quality offset. Pellet smokers are a tool in the toolbox. Just like any bbq they have advantages and disadvantages. Less smoke flavour but huge convenience factor. Great video Dave 🔥🔥🔥

@TheTruongy

Жыл бұрын

Hey Dom. After this comment I had a go at doing the water pan trick but with beef ribs in my traeger (3rd go with beef ribs) indeed they keep them super moist and the bark didn’t dry out. Fat tender was great and the best I’ve got to date. My only thing, which I’m not sure you experienced, is that I didn’t get a smoke ring? Any thoughts @wilsonsbbq

@CornishCarnivore

Жыл бұрын

@@TheTruongy As Dave did in this video, start off mega low temp. Traegers only seem to get half decent smoke at lower temps. Try starting the first couple of hours at 100C then increase in increments. I’d also perhaps cheat a little and put the beef ribs in straight from the fridge. Leaving meat to hang out to warm up before putting it on a cooker in my experience doesn’t really do much in, but the meat will take on more smoke at a lower surface temp.

I did demos, and sold pellet cookers. They do everything well, but not one thing better than the other. Its an outdoor, wood fired , convection oven. I even made cookies, pies, and cakes on them. For bbq theyre great for sides, crutching or if you're not in the mood to control a fire all day. You can go to bed even. Great when the weather sucks too.

Great video. The brisket turned out great. I am still not sure whether I want a pellet smoker yet.

@WilsonsBBQ

Жыл бұрын

It really did. I definitely appreciate the convenience!

I have never cooked with an offset, but have eaten lots of offset bbq out. I am very happy with my Pitboss 850 navigator pellets smoker. Delicious food everytime, everything i put in it, turns out delicious. Also so easy! turn it on and forget, i can go workout, run after my kids, do garden stuff and it cook it self. I have to be honest, offset is the KING, but pellets still give me FoodGasm

@WilsonsBBQ

10 ай бұрын

I hear you! I use mine all the time!

I do all my briskets overnight on my Traeger's set at 165 degrees then bump the temp up around 8am to 225-275 till done, plenty of smoke flavor.

I prefer my charcoal smokers as well. When I do use my pellet smokers I make sure to use lumberjack 100% hickory or 100% mesquite. They will give you more smoke flavor than the blends. Also, you can add a smoke tube, or place wood chunks on top of the fire pot shield. It won't be the same but it might give you that little extra smoke flavor you were looking for.

When I get lazy I smoke on my stick burner pellet smoker I built. At one point I tried to emulate stick burner flavor on a pellet smoker, long story short still didn't work. But it does turn out a good product. Still a good looking brisket tho cheers 🍻

I was torn between buying one of these and a BGE, I bought the BGE and love it for chicken and lamb, but feel I need an offset too, plus a pellet smoker.

@benjismith593

Жыл бұрын

BGE make great pizza. You should get a pizza steel , and try it out. You can crank the heat up in those things.

Dude, don't mind the pellet snobs. Temp control is why i need a good pellet in my arsenal. Plus nursing a cook is too time consuming. Only thing I would change is hickory pellets. Results look good enough for a Saturday cook.

Dude. This is one of the best looking briskets off of a pellet grill.

I like to smoke on the lowest setting overnight to get more smoke into the brisket. If you really wanna go balls out and get the best of both worlds, start it on an offset and transfer to the pellet when it hits 140° or so. You’ll get that great smoke absorption and save yourself from a full time babysit.

I've just found your channel been binging through the content nice to see a UK channel where do you find the best place to buy your meat

Are you doing your every 3 hour temp increase for briskets on the pellet grill also?

Dude, I got my 885 from Socal as well. I really enjoy it, my best brisket cook has been the exact or near to exact process you've just used. I agree though smoke flavour, no where near cooking with a lump of wood. I would have an offset every day of the week, but like you mentioned towards the end of the vid, I've a 2 year old, busy work and family life. Works a dream for that. I use the app whilst at work, Mrs gets back and turns the grill on, I then control the temps from the app - this is not fool proof, as you don't get the feel and visual indicators - but it means we have bbq 3/4 times a week. Try the search technique. That'll surprise you. I got some tomahawks from costco. Low and slow - off to rest - back on at full wack with bottom grate off its rest and slammed to the deck. Surprising results. Sausage were surprising as well, although I'd like a lower temp that 75c. Maybe down to 60c would be nice. But again. Great results. Watching you're videos, seeing your influences, tips, tricks, preferences- I'd be interested to see where the traeger takes you. Offset everyday - but if time and money doesn't allow. Great addition to the garden and great addition for someone who wants some good flavour, to get to know how meats react and a good end product before going balls deep and getting an offset. Nice vid. Liked the visual results.

@jamesion2733

Жыл бұрын

Sear not search 😅

That’s the best pellet brisket I’ve seen.

What internal temp did you remove at and did you warm Hold over night ?

Love the channel. Cool video. Wtf is peakin pellets? Haha.

Your brisket looks amazing your brisket is massive just like the American size.

@WilsonsBBQ

Жыл бұрын

It was around 7kg

Brisket looks really good, if you want more smoke flavor step up to Lumberjack 100% Hickory pellets!

@WilsonsBBQ

Жыл бұрын

I’ll definitely have to look at those

I love my traeger. I think a lot of the lack of smoke is fixed by two things. I believe the choice of pecan was the first mistake. Pecan wood/pellets are too light in smoke flavor and, in my opinion, is suited when a lighter smoke flavor is desired. With beef I think most people look for bold smoke and I think hickory or oak pellets would have been much better. Also I do have a smoke tube that I use sometimes when I want a lot of smoke flavor.

Great first attempt! Couple tips: Use Oak, Pecan is too light Use a smoke tube, should run for about 4 hours Run it at 200 for 4 or 5 hours with the smoke tube so you can maximize smoke while it's cold Then step it up as you did Add a water pan on the side and spray a bit more often to attract more smoke You can also run it at 200 for 12 hours and then step it up to 275 in the am until cooked It won't match an offset, but you can get some decent smoke into it. 🍻

Put lumberjack mesquite pellets in hopper and get big square pellet tube off of Amazon and fill with b & b competition blend, post oak, pecan & cherry, get tube smoking good and put under rack food is on, you will get plenty of smoke flavor, keep smoker on low smoke for 2 hours, 170 degrees, bump up to 225 degrees, high smoke 2 hours, finish off at 275 degrees to render fat

Another great review and nice to see your open minded view.I have offsets(to many) and also an LSG pellet which is arguably the best pellet grill in the world.With nothing but praise from people with decades of offset use in the USA .No pellet tube is needed at all and cooks very close to an offset,you definitely wouldn’t want to bet your house on the difference.Sure an offset cooks better but Joe blogs wouldn’t tell the difference.

Few tips. Use a smoke tube. Also, pecan is too light for beef. I use a combination of hickory, oak and mesquite. 60% hickory, 20% mesquite, 20% oak is the mix I use. Also, I mix a teaspoon of liquid smoke, smoked sea salt in a bit of water, vacuum seal it back up and let it sit overnight in the fridge. It works wonders. Doing the last part is optional if you’re willing to wait, but for me it’s definitely worth it. I’ve had people struggle to tell the difference from a brisket I’ve cooked on a wood pit smoker. Oh, and like many others have said, water pan underneath is a must. Dump some dark beer in it instead of water. Trust me, you won’t regret it. Good luck!

We need a WSM brisket cook from you brotha

@WilsonsBBQ

Жыл бұрын

I need to get a WSM!

Is there a reason you don't use Lawry's anymore? Do you find just salt & pepper gives a better flavour?

Interested to see where you got the lumberjack pellets from Dave ?

@WilsonsBBQ

Жыл бұрын

shop.americanbbq.co.uk/lumber-jack-pecan-blend-bbq-pellets-20lb-bag-926-p.asp?gclid=CjwKCAjwvpCkBhB4EiwAujULMtnRs036mBWjNtFYaGN00dA6N6p7tr-RGPVt_izIt6GQt_R0E0qPkRoCUL8QAvD_BwE

@soldierboybbq

Жыл бұрын

@@WilsonsBBQ cheers Dave ordered 3 bags of different flavours

This is just about perfect for this cooker. If u were going to rest for 12-18 hours at 140-150, would u recommend pulling the brisket any sooner or do u believe it’s still best to cook to full tenderness above 200° internal before removing from the pit? Cheers!

@WilsonsBBQ

Жыл бұрын

Honestly, I think the long rest improves things to a certain point. But after a while, it stops returning benefits. If I’m cooking a brisket, a long rest isn’t generally something I factor in for anything other that timing convenience

@ryanbramich6951

Жыл бұрын

@@WilsonsBBQ thanks! So if you had to rest for say 18 hours until dinner the next day, you wouldn’t necessarily pull the brisket any from the pit, correct? Some think the overnight rest tenderizes it more but I’m not convinced. I do like cooking day ahead for convenience sake though.

@WilsonsBBQ

Жыл бұрын

It definitely does. But it all depends on the rest before it goes into the warmer. I.e. what temp is the brisket when it goes in for the night and what temp is the warmer

I stopped cooking meat on my Traeger due to the lack of smoke flavor. I use it mostly for sides and desserts now. I also use a smoke tube with 50/50 pellets/wood chips. I prefer cooking with real wood.

Loved the "How to turn on a Traeger" Google search 😂

@WilsonsBBQ

5 ай бұрын

😂

i find running it at 200F overnight - then crank it up to 250/275 for the rest of the cook. It gives you a bunch of time sitting in smoke

When you did foil boat. Did you do fat cap up or fat cap bottom?

@WilsonsBBQ

Жыл бұрын

Always fat cap up.

@smalltownbbq600

Жыл бұрын

I have a angus grass fed brisket on my kettle right now with good ole SOUTH TX mesquite. been on since 11:30pm last night and it smells great.

How did the smoke flavour & ease of use compare to a brisket cooked on a masterbuilt?

@WilsonsBBQ

Жыл бұрын

Less smoke flavour for sure. But easier overall.

is it an 885? leaves the video lol love it

Really nice looking Brisket 👌🏼 try beech wood pellets next time. Definitely more smoke flavor.

@WilsonsBBQ

Жыл бұрын

Thank’s for watching! I’ll look out for them! I’m thinking of trying some mesquite too.

@dextergivens7441

Жыл бұрын

@Wilsons BBQ I tried a lot of the bigger brands and honestly wasn't really happy with the result. Since it's really easy to get high-quality beech wood pellets, for a good price here in Germany, it was a no-brainer. Flavor is great, and people here are used to beech smoke since it is Europe's No1 smoke wood.

@WilsonsBBQ

Жыл бұрын

I’m going to pick some up!

Can i ask what spray bottle u used?

@WilsonsBBQ

Жыл бұрын

Zep professional sprayer

Sorry you've probably cleared this up in a previous video.. whats in your spritz?

@WilsonsBBQ

Жыл бұрын

This was water and soy sauce, I think. May have been Worcestershire

masterbuilt or pellet smoker, which brisket tasted better?

@WilsonsBBQ

8 ай бұрын

I prefer the level of smoke I get from my masterbuilt.

@TwinBrossz

8 ай бұрын

@@WilsonsBBQ thought so, glad I ordered the mb

Question: I understand the ratio of pepper to salt is 2to1 but can you share what amount of each was in the tub you seasoned it in

@WilsonsBBQ

Жыл бұрын

Probably about 1 cups worth

@logo1888

Жыл бұрын

Thanks I enjoy all your videos

Use a smoke tube at the start of your cook. It will add a ton of additional smoke flavor. You just fill it with pellets, light it, and let it go for 3 or 4 hours.

@WilsonsBBQ

Жыл бұрын

Was keen to see what a pellet grill can do out of the box

@WonkoTSane

Жыл бұрын

@@WilsonsBBQ The best way to think of a pellet grill out of the box is a wood fired oven. To get the best results you will need to add things like a water pan and a smoke tube. It will never be 100% the same as an offset but it will get close. I like to let mine run over night. I start it at 190 with a smoke tube and 8 or 10 hours later start bumping up the temp.

Definitely can't get a decent smoke flavour on a pellet smoker. Sold my last one about 5 years ago due to lack of smoke flavour but do miss the easy cooking lol 😆

@WilsonsBBQ

Жыл бұрын

It was a good flavour, but, definitely not very strong! The convenience is nice. But the end product isn’t the best

@BrothersoftheGrill

Жыл бұрын

@Wilsons BBQ it definitely works as a convenience cooker, and as you stated in the video, it still creates good product' just not the best, plus people that haven't had smokey flavoured meat wouldn't tell anyway.

👍

Pellet smoker = Airfryer

Do some baby backs!!!!!

Lumberjack 100% hickory blended 50/50 with Lumberjack 100% Mesquite would give you the dirtiest possible result

Oak pellets will work better and a water tray,

@WilsonsBBQ

Жыл бұрын

Definitely didn’t need a water tray.

Algorithm

yup they suck...other than convenience

Interesting tho..? Got rid of my offset as family not keen on too smoky food as use just chunks now..(( Like to smoke bacon and garlic/salt for homemade SPG so these could work if giving a good smoky flavour without being too smoky...hhmmm.

@WilsonsBBQ

Жыл бұрын

It’s something I thought about, too. I’d say this was the right amount of smoke for someone who isn’t crazy about overly smokey food.

Sorry but I don't get the "surprising" results. We all know a pellet smoker doesn't give out much smoke compared to an offset. Nothing surprising here.

@WilsonsBBQ

Жыл бұрын

The surprising thing to me was how good it was

If you wouldn't have used a cheaper pellet smoker you would've gotten more smoke. Funny how you (and many others) lump in all pellet smokers' performance with these cheap models you all use.

@WilsonsBBQ

Жыл бұрын

😅 the best and funniest thing, is how offended people get.

@robs6733

Жыл бұрын

@@WilsonsBBQ oh I'm not offended because I don't take my BBQ advice from someone in England. Like, WTF would you know? 🤣🤣 You never hear, "hey, let's go get some of that English BBQ!" 🤡

@WilsonsBBQ

Жыл бұрын

I hear that about as frequently as I hear people say “hey, let’s go get some of that pellet smoked BBQ” 🐢

@bixbysback

Жыл бұрын

😂Wilson. Leave the guy alone. He’s already made a fool of himself. Let him leave with some self respect 😂😂

@robs6733

Жыл бұрын

@@WilsonsBBQ I'm not the one making videos trying to convince folks I know what TF I'm doing! 🤣 Besides, I own a stick burner too. But unlike you, I managed to actually buy something that isn't cheap. I love how your entire channel is about copying what Texas pitmasters do and pawning it off as an original thought. 🤣🤡