briskey looks good my man! nice smoke ring , nicely done. just subscribed look forward to watchin' more videos! cheers

@CoachSeansKitchen

4 жыл бұрын

Thanks man, I really appreciate it!

@MeatyMike

4 жыл бұрын

@@CoachSeansKitchen youre welcome !

Thanks for this video- I think I need to balls up and leave it in longer. I always get so impatient and have pulled it at 2:04° twice now. The hang test was not so hanging. A little stiff. I’m going to leave it in longer like you said this time around. Thanks again

@CoachSeansKitchen

3 жыл бұрын

I know the EXACT feeling you are talking about!! It's always worth the wait!

Subscribed after your video gave me the courage to just go ahead and forego wrapping my brisket before I went to bed last night. Sitting at 175 this morning when I woke up, so we'll see how it turns out!

@CoachSeansKitchen

4 жыл бұрын

Awesome to hear sir, excited to see how it turns out!!

@FilmColossus

2 жыл бұрын

How did it turn out?

I never wrap during the cook, and essentially do everything the same as you. One thing though that you didn't really clarify--for the rest, don't wrap the brisket in tinfoil as soon as you pull it off. Also don't throw it in a cooler right away or anywhere else that's going to hold the temperature well. It can continue to cook and heat itself even more if you do, which then can overcook it. I learned the hard way with this and ended up with dry brisket. I now let it sit out in the open for 5-10 minutes before wrapping and/or putting it in a cooler to then rest at least an hour. The ideal resting temperature is around 170, and you're likely pulling at 195+ so this step is definitely necessary.

How did you rest it? Just in that tray on the counter? And for how long exactly?

Just subscribed after watching. I'm new to smoking and have been trying to get a good rhythm with ribs. Now that I believe I'm ok with those, I'm wanting to try a brisket. The wrapping and all that seems a bit intimidating so I'm glad to see it can go without it. Once I try it I'll let you know how it goes.

@CoachSeansKitchen

3 жыл бұрын

Really appreciated my man! And please do, I'm always here for questions (especially if they revolve around brisket!)

@ec2935

3 жыл бұрын

@@CoachSeansKitchen Finished a 10 pound brisket after about 14 hours unwrapped at 225°. I was worried because it sat at 170° IT for what seemed like forever. I got it to about 199° IT and pulled it, wrapped it in some towels and let it rest for about 2.5 hours. When we cut into it it still kept all the juices and came out really nice. The bark was perfectly crisp.

@CoachSeansKitchen

3 жыл бұрын

@@ec2935 Congrats man!! No better feeling than a finished brisket!! And I know that feeling of waiting out the stall, it never gets easier 🤣🤣

I usually just put the 2nd rack in and smoke fat side up. Totally get it for cookout on bottom rack

@EJfromNYC

10 ай бұрын

you cant fit this size brisket on the 2nd rack, its too fat.... I have the same model and tried.

What temperature and time do you recommend for a much smaller brisket, maybe 5 pounds, for feeding the family on a weekend?

@CoachSeansKitchen

3 жыл бұрын

Hey James!! I wouldn't change the temperature! 225 is a great place to go, and if you do want to wrap it, I would do it once the brisket temps around 160. After that, you can always bump your pit up to 275-300, that way you can get the hungry family fed a little earlier!

Was the point end towards the smoke stack or towards the hopper? Thanks in advance!

@CoachSeansKitchen

3 жыл бұрын

Hey Justin! So it's towards the hopper but this is misleading. I try to put the point in the middle of my traeger because the firebox is directly underneath the middle. This puts a little extra heat on the point which can take it, and keeps it off the flat. Hope this helps!

I’ve always cooked offset so I’ve always wrapped, but I just got a pellet grill, and I’ve heard the smoky flavor is weaker there, so I was wondering if leaving it unwrapped would help? 🙏🏻

@CoachSeansKitchen

2 жыл бұрын

Honest pellet grill review - I agree with the above. I do think you get a weaker smoke flavor compared to a offset. I have found a few real good pellets which definitely make an improvement over other pellets. I have smoked a brisket unwrapped before and it does get more smokey, but you trade off the extra crunchy bark and smoke with a little less moist brisket.

@Maxxiques

2 жыл бұрын

@@CoachSeansKitchen thanks for the Reply bro 🙏🏻

I got to 200degrees in 12hrs. Should I just take it off?

Awesome video my dude! What temp did you keep your smoker at when smoking? I have a 16 pound brisket I am gonna smoke on Christmas!

@CoachSeansKitchen

3 жыл бұрын

Thanks man, I truly appreciate it. And this smoke was at 225 and it definitely took every bit of 14-16 hours. With a 16 lb brisket going at 225, if you keep it unwrapped it's definitely going to take a good chunk of time.

@zacherypalmer299

3 жыл бұрын

Should i start at 8pm or earlier on Christmas eve to have it done by 10am Christmas day??

@CoachSeansKitchen

3 жыл бұрын

Ooo this is a tough one, lots of moving parts. Let me get a little more info, are you looking to cut into it and have brisket at 10:00 a.m. on Sunday, and how willing are you to do things overnight?

@zacherypalmer299

3 жыл бұрын

@@CoachSeansKitchen Yeah it'll be over night Chrismtas eve into Christmas I don't plan on eating till 4-5pm but its gotta rest.

@CoachSeansKitchen

3 жыл бұрын

Okay phew you had me worried there lol. So whenever I do a long overnight smoke like this, I will not look at it for the first 8 hours, and I try to make those 8 hours be the overnight shift, then I will expect at least another 4 hours of cooking beyond that. So putting it on the night before anytime between 9:00 and 10:00 p.m., checking it around 6:00am should be good! I figure as long as your brisket is done between 10:00 and noon, that's plenty of time to rest by dinner.

What was your approx total cook time? I know you stated you checked every hour after 12 hours, but what would be the approx total time on the pit. Thanks

@CoachSeansKitchen

3 жыл бұрын

Hey Wyatt! Total cook took 18 hours for this one!! I've pulled unwrapped briskets at 15-19 hours.

@wyattstewart1460

3 жыл бұрын

Coach Sean's Kitchen thank you for the reply! I usually wrap my briskets but I’m going to attempt a no wrap brisket this time to try to get a better bark. I put a drip pan under it with apple juice since I’m gonna let it roll over night, wanted to keep some moisture in there while it’s unattended for several hours. Hopefully it comes out well.

@CoachSeansKitchen

3 жыл бұрын

Let me know how it does turn out! My rankings of brisket are now.. 1) Wrapped in pink butcher paper 2) Unwrapped 3) Wrapped in aluminum foil But I definitely want to hear how the moisture pan works out!

@wyattstewart1460

3 жыл бұрын

Coach Sean's Kitchen the brisket turned out delicious. I got the crispy bark I was aiming for when I decided to go without wrapping. Everything was tender. The point was nice and juicy, the flat was tender but not overly moist which was expected since I didn’t wrap. I think the moisture pain helped. I did 225 for about 18 hours and put it in a foil pain and covered that with foil and let it rest two hours before slicing.

@CoachSeansKitchen

3 жыл бұрын

Wyatt that sounds absolutely amazing!! So glad it turned out for you!! Now I'm going to be taking your advice on the moisture pan!!

hi, I have a question. what is the difference to wrap or not wrap briskets and ribs? thank you!!

No wrap. 👍🏼

What was the total cook time?

@CoachSeansKitchen

4 жыл бұрын

Hey Blake! Total cook time was around 18 hours. Whenever I've done an unwrapped brisket, I've pulled it as early as 14 and as late as 19 hours, so there's a lot of wiggle room depending on the size of your brisket.

Point or flat towards smoke stack

How to you cook a brisket without wrapping it?? Cooking it tender without ruining your bark?? I’ve been asking that for ages

@CoachSeansKitchen

4 жыл бұрын

That sir, is the Holy Grail of barbecue! People claim that wrapping it and butcher paper helps preserve the bark, but I don't buy it. It's never as salty and crunchy as leaving it unwrapped. The current thing I am experimenting with, is injecting a brisket and leaving it unwrapped the entire cook. That way, it stays moist but also helps develop a deep bark.

@transam351

3 жыл бұрын

@@CoachSeansKitchen have you tried this yet? curious to know if it's better than no-wrap without injecting

@CoachSeansKitchen

3 жыл бұрын

@transam351 I have tried it, but have not found anything worth creating a video about. In my opinion it did make the brisket juicier, but I thought it was bland a flavor, almost like injecting with water even though I used beef broth. I do think there's something to it still, so I guess I'll have to keep cooking more briskets! 😂🤣

@nicholasmedovich6729

2 жыл бұрын

@@CoachSeansKitchen ever try doing the paper boat technique?? I would double boat (butcher paper first then foil next). Also, i bump the temp at 3 5 degree implements. 250 for 7 hours, then double boat at 255, then 260 and 265 then after 14 hours, rest for 80 minutes. Serve. Also, i would have a quarter inch of fat ion the point and half inch on the flat. Evenly balanced.

Great video, I'm doing my first brisket ever this weekend on my Traeger. Looking for all the tips I can get, Thanks! Also hit that Sub button!

@CoachSeansKitchen

4 жыл бұрын

I'm so excited for you! Brisket is so addicting to do! And certainly, let me know if you have any questions!

you didn't say how long it took you after the 12hr stall.... at 225 the Traeger internal ambient temps are more like 180/190 or so, not sure if you checked ambient temps, but takes over 24hrs for this size brisket at 225 to reach over 200degrees internal temp on that Traeger, I have the same model. C'mon man... you left out so much info.

You didn’t spritz it at all???🤔

@CoachSeansKitchen

4 жыл бұрын

In this scenario, I do not. Spritzing helps with bark formation. Since I left it unwrapped, I really don't need any more help creating bark. If I was going to wrap it, then yes I would consider spritzing!

@cgriesemer

4 жыл бұрын

@@CoachSeansKitchen I've had excellent luck sticking a water pan in there when going unwrapped, helps keep the environment just moist enough that you aren't losing too much moisture but can still get a crunchy bark.

@CoachSeansKitchen

4 жыл бұрын

@@cgriesemer I've actually never tried that, but heards good things about! I have a family member who did this in an electric smoker and it basically turned into mush. But I'll give that a go!

@cgriesemer

4 жыл бұрын

I am very much of the Franklin school of just salt/pepper, and then 235ish unwrapped with occasional spritzing, but keeping that water pan in there for good measure and it’s been lights out in keeping that bark vs. moisture balance (doing all this on a RecTec pellet grill)

@CoachSeansKitchen

4 жыл бұрын

That's my normal go-to, just the salt and pepper. I'm going to have to give this water pan a try!

Pot roast.