Thank you for watching my overnight brisket cook video. Check out this Texas Hot Link video next! kzread.info/dash/bejne/fqaVpaihmLLgYqQ.html

@slapdoctor707

Жыл бұрын

This is not how to smoke a brisket😭😱😨

@slapdoctor707

Жыл бұрын

You trimmed too much for this level of smoke. Where's the wrap

@charlesbirchfield5066

9 ай бұрын

Hey Joe. I’ve been smoking meats for about 16 years now and I learn something new every time! I have watched a lot videos over the years for just because I can’t get enough Information. But recently ran across some of your videos on doing briskets. Love your content and I am trying the foil boat method tomorrow from one of your videos. Very helpful! I don’t do a lot of briskets pork is king in my parts. Keep the videos coming I’m following you on FB.

@SmokinJoesPitBBQ

9 ай бұрын

@charlesbirchfield5066 thank you Charles! You must be from Carolina or Iowa?

This is practical and helpful. Forget competition stuff or restaurant stuff. This is how regular people can cook.

@madrabbit9007

Жыл бұрын

I'm trying brisket for the first time and I'm going to use this method right here.

@banksta3

Ай бұрын

The #1 ranked Texas BBQ place does a no wrap brisket with a foil rest. They just put a little beef fat in the foil before they wrap.

Great, helpful video for us home smokers. Loving the blues groove background too Joe!

Just seeing this! Well done- loving all of the no wrap brisketing going on!

Thanks for the video! I’m planning on doing a overnight brisket for July 4th on my pellet smoker. Gonna give it the foil boat method. Hopefully the bottom doesn’t get to crispy! Thanks again! Just subscribed!

You are a Master at trimming brisket! Every time you trim one it's perfection!

@Astral_Dusk

2 ай бұрын

Yeah this is the best trimming I've seen on the deep KZread brisket dive. Need to up my knife game too - got some high end kitchen knives but the long and small ones could be upgraded.

I've had my Pit Boss for less than a year now and am currently smoking my 4th brisket on it. This smoker powers right through the stall so I no longer wrap during the cook. I only wrap when I take it off and place in a cooler to rest. I went with your no trim method on this brisket and so far it's looking phenomenal. Keep up with the awesome videos and representing that Texas Q!

That looks amazingly good. Well done!

Hey Joe. Thanks for all you do to help us amateurs out.😎

Just wanted to drop by and say my first brisket cook this weekend was a huge success thanks to your channel! I combined this and the no-trim video to great success. I had some temperature issues at times but nothing seemed to burn, and the end product was great. Still need to work on the flat a little but at least now I have a good base to learn from. Thanks Joe!

@SmokinJoesPitBBQ

11 ай бұрын

Awesome 👍

Man I love watching your videos. I’m going to try this for spring break!!

Awesome video, that is the best trim work I have seen! Good results as well.

우와 브리스킷 너무 맛있겠어요 바베큐는 정말 정성이 가득한 음식입니다👏🏼👏🏼

Aerodynamic is not a word i anticipate in a BBQ video. Very cool.

I've thrown a lot of briskets on at 2am and went to bed, I'm gonna have to try a 10 pm one. I usually don't sleep well when I have the smoker running though haha. Yours turned out amazing, didn't have any doubts haha. Bet it tasted fantastic! Crispy bottom just adds more flavor haha

Overnight makes it nice and easy, as well as stress free! Looked pretty good from here! 🍻

@SmokinJoesPitBBQ

Жыл бұрын

Yes sir, super easy 🤘

Every Brisket cook is different and unique in there own way! Well 👍

did mine overnight no wrap and it turned out to be the best I have ever had

I am in the process of cooking a brisket right now.. Im also cooking it on a pellet grill myself…I start mine at 2:00 A.M. last night but I did wrap mine… but I always pull the wrap the last 30 or so minutes to tighten up the bark a little..my dad likes the crunchy bark pieces so I always try to get a little crispy on the bottom like yours… he says that’s the best part.. he would rather have that then the burnt ends… EDIT… so it’s been a few days since I cooked my brisket…It was tender juicy full of flavor… it took a little longer to cook but it was a pretty big brisket.. it was a little ver 16 lbs before I trimmed it…again next time I’ll try without wrapping also..

That was one gorgeous brisket sir. You are a true pit master.

When people say things like "not quite offset level good" but then gives the brisket 9.5/10, It always makes me wonder how much better an offset TRULY is...

We love your show 👏👏👏 keep up the great show and God bless you guys

@SmokinJoesPitBBQ

Жыл бұрын

Thank you!

I’m gonna try this weekend brother. Thank you.

Your vids are great! Very detailed. Thank you for the help!

@SmokinJoesPitBBQ

Жыл бұрын

Thanks so much Levi. 👍

I’m loving the Ys1500 cooks Joe, just for the fact that I can duplicate them in my Ys1500! Keep up the stellar work 🤘🏻

Man this is awesome! Great job! Can't wait to try it out!!

That smoke ring looks amazing

Maaaan that brisket. Even with no effort the man still pulls out a beautiful brisket. AND THE AWARD GOES TO......... Great job brother 👏

@SmokinJoesPitBBQ

Жыл бұрын

Thanks my man, your brisket was pretty savage too!🤘

That looks amazing.

Wud up wit it Joe, thanks for the awesome tutorial! From trimming to the seasoning recipe you gave me the confidence to bbq another brisket. So far I’m 0-1 lol

That's a good looking brisket! 🤤🔥🍻

This may be one of the best Brisket I've seen on KZread and I've seen a lot of them! Nice job and thanks for sharing!!

@SmokinJoesPitBBQ

Ай бұрын

Thank you!

Trying brisket for the first time and have been watching how to videos for the last two hours and I think this method wins. I've got an electric smoker that I think will get er done.

Great video! I too have a YS1500 and have experienced the crispy bark as you did. Last Jan, MadScientist posted a video called "Pellets Matter" with Eric from The BBQ HQ. They were using GMG smokers to test the various pellets on a brisket cook. During their setup discussion (11:20 min mark), Eric mentioned he uses a full-size aluminum pan filled with water on the bottom shelf and the brisket fat side up on top shelf. He said the water tray acts as a buffer from the bottom radiant heat to protect the bottom of the brisket. My last two brisket cooks on the YS1500 I used this method, and they were the best briskets I've had on the YS1500 since I've owned it. Might be something worth trying on one of your future brisket cooks.

@SmokinJoesPitBBQ

Жыл бұрын

That works perfectly 🤘

Joe that brisket looks delicious I just did a brisket 2 weeks ago I put it on overnight but I wrapped it in the morning. I will definitely try it without wrapping

@deminybs

Жыл бұрын

I got a wagyu brisket again that I'm gonna smoke with the WSM in about a month lol, 2 wagyu picanha's will be done dry aging in a couple weeks 😁😁

You sir are the king of briskets. Well done!

@SmokinJoesPitBBQ

Жыл бұрын

Thank you for watching Gary!👍

Best brisket I've seen in a while, 👍 brother

Great video thanks. I'm giving the no-wrap method a try on the next brisket.

@SmokinJoesPitBBQ

Жыл бұрын

Hope you enjoy!👍

Looks delicious! 🔥🔥🔥

LETS GO JOE!!!!!!! Love that yoder power bruddah. Looks great. I may have to try this one myself.

@SmokinJoesPitBBQ

Жыл бұрын

Thanks my man!🤘

Beautiful job

Nice job! And enjoyable video to watch. I’m a subscriber after one video.

Love the stuff joe keep it up

@SmokinJoesPitBBQ

Жыл бұрын

Thanks Nick!

Looks really good.

I need BBQ so much, so im watching you while bbq`ing on my traeger. We dont have a peace like brisket in my country, but i got the butcher to cut something almost the same. Cant wait to eat, just 2 hours left!

Your channel is awesome and same for your videos. Keep up the great work Brother.

Got my sub that's for sure That brisket looks amazing

You do a great job teaching BBQ..I hope to get a smoker some day..Looks amazing

@SmokinJoesPitBBQ

Жыл бұрын

Thank you!

Great looking brisket! I always do mine overnight👍🔥🔥

@mrvic75

Жыл бұрын

How does it come out?

Thanks for another great video, well-spoken and executed, I have been wanting to try an overnight smoke, and not babysit my fire box all morning. will be looking into YS smokers.

Nicely done.

Man I can’t wait to grow up and be able to trim a brisket as good as you brother!!

@SmokinJoesPitBBQ

Жыл бұрын

Practice, Practice Practice! Thanks for watching 🤘

Loving the Great Value SRV playing in the background

Nice Brisket Joe Sleeping and Cooking

@SmokinJoesPitBBQ

Жыл бұрын

Thank you Lance!🤘

I always do a no wrap and no flip brisket. i put fatside down and start at 6pm and wake up in the morning and check it. when it hits 203° ill shut off the recteq and let it sit for a few hours in the smoker. its so easy and it makes a perfect crispy bark and texture

@larrycariglio909

Жыл бұрын

Zib what temperature on your reteq

This was a really good video...... Thank you for sharing....

@SmokinJoesPitBBQ

Жыл бұрын

Thank you for watching Kevin. 👍🏼

The no wrap seems a little scary but the end result looks well worth it. Good job Joe!

Great video and done in 10 hours. I agree that a pellet grill comes close to an offset but an offset smoker is the best. However as a 1 man catering operation- brisket overnight on a pellet grill is the way to go.

@SmokinJoesPitBBQ

Жыл бұрын

Yeah buddy, good to hear from you my man. 🤘

Looks really delicious Joe,awesome cook brother. 👍🍺

@SmokinJoesPitBBQ

Жыл бұрын

Thank you 👍🏼

Definitely a very tender and juicy looking brisket. Awesome! Cheers, Joe! 👍👍✌️

@SmokinJoesPitBBQ

Жыл бұрын

Thank you Dwayne 👍🏼

Mouth Watering Delicious. Very enjoyable cook. I don't have a Pellet Smoker. But I do plan on cooking a Brisket on my Gas Rotisserie.

Not really a fan of pellet smokers but I'm supper impressed with the bark and smoke ring on that brisket. Great video.

@SmokinJoesPitBBQ

Жыл бұрын

Thank you. The flavor was spot on too. 👍🏼

Made Pork Shoulder today for the first time. That stall was no joke, after about 2 hours I started thinking my Smokers thermometer was broken. Love the channel. Thanks for the great tips.

@SmokinJoesPitBBQ

Жыл бұрын

Thank you. 👍

Going to try my first full brisket tonight. This one looks amazing, nice job!

@TruTrust

Жыл бұрын

How did you do bro

@tatoolmaker

Жыл бұрын

@@TruTrust Came up to temp a liitle before I was going to pull and wrap, but it came out just a little dry not bad though

@twizack22

11 ай бұрын

I know it's been awhile, but I figured everyone remembers there first. How long did you cook yours? I'm in the middle of cooking my first brisket.

I did a no wrap pork butt not long ago, took 21 hours, it was just over 9lbs and was at 180 most of the time. I raised the temp after quite a while since it was taking so long.

@SmokinJoesPitBBQ

Жыл бұрын

Yes sir!🤘

great stuff!👍

Awesome video…. Again!

@SmokinJoesPitBBQ

Жыл бұрын

Thank you!

Love your videos Joe. I've had some good success with my briskets following your advice. Could you do a video, or explain to us what the best procedure is if you want to precook a brisket, freeze it for later use, unthaw and reheat it? Should it be sliced prior to freezing? Thanx Joe...keep the great vids coming

@pelekibland

Жыл бұрын

Once your brisket has rested, put your brisket in the fridge and au juice in a cup and pour in the freezer. The next day take the au juice and brisket and vacume seal. Put in the freezer. When you're going to reheat, thaw first. Set temp at 165° and reheat for 3 hours.

LOL! @11:43, the way you straight-up ATTACKED that slice, it’s like you were looking forward to it almost! HAHAHAHA!

Another ripper vid Joe.

great colour on that bark for a pellet smoker, looks a great cook. I cater using a traeger and smoke my butts overnight and rest most of the next day for service. Cleaning out the ash is a must or it just wont get up to temp.

@SmokinJoesPitBBQ

Жыл бұрын

Yeah buddy, thanks for watching 👍🏼

Man....I have to try this. The trimming and everything. The next time I do a brisket and I have nothing else to cook, I'm going this route. I'll probably use my pellet tube too though.

Can't get any simpler than that bro. Good cook!

@SmokinJoesPitBBQ

Жыл бұрын

Thanks my man!🤘

Great video!! Subscribed!

That brisket looks great. Gonna have to talk my wife into letting me splurge on a Yoder. Have a pit boss vertical that does a decent job. I always cook overnight on briskets and big pork butts, but always wrap after my bark sets good. Always ends up being a really long cook. Your 15lb, maybe 13.5lb or 14lb after trimming only took 10 hours at 225°, that's awsome. Put my 16lb after trimming on at 8 last night at 225°. It does have a water pan that I fill along with an aluminum water pan I put directly above it filled with water cuz the metal pan ends up going dry after 4 or so hours. I crank it to 275° in the early morning. It took 15 hours for bark to set right, at about 180° IT. You think it's all the moisture from the water pans that cause it to take longer for bark to set? My brisket took 18 hours to probe tender, but it's a choice not prime. Really good looking brisket as usual.

whoa yeah! Nice job, sir!

@SmokinJoesPitBBQ

Жыл бұрын

Gracias 👍🏼

Just watched the no trim video and realized I was behind on my viewing. After looking at this I'm not going to trim anymore but I will still wrap. Looks tasty

Good job bro! Looks damn good!

Perfect timing. I'm cooking a brisket this weekend and I wanted to experiment with keeping it simple, no wrapping just let it ride. I'll be using this video as my reference.

@SmokinJoesPitBBQ

Жыл бұрын

Thanks Ryan. 👍🏼

@eduardosanchez5884

Жыл бұрын

Trying it tonight myself

@grizzle273463

Жыл бұрын

Hope it turned out well for ya

@ryanr6240

Жыл бұрын

@@grizzle273463 the meat wasn't too bad but the bark got way to hard like crocodile skin. I'll keep trying

@christopherhelms7290

Жыл бұрын

I've reached a point where the biggest problem with my brisket is that it tastes like pot roast. On some forums I've seen it blamed on over braising due to the meat spending too much time in the wrap, so I may try a naked one, and see how that goes.

Great vid Joe and tips. But, most of us can't afford this pit. I have a Traeger horizontal and a Pit Boss vertical. Works ok for me.

Man that Yoder does build a great bark! Good looking brisket!

@SmokinJoesPitBBQ

Жыл бұрын

It's a savage cooker. 🤘 Thanks Biggs!

Wow! That brisket looked absolutely delicious. I can only have a liquid diet for the next couple weeks, but a brisket will be in the near future. Great video Joe 👍 👍

@embecmom5863

Жыл бұрын

beer?

@4seasonsbbq

Жыл бұрын

@@embecmom5863 not a fan of beer but I can tell you whiskey is a very good pain killer

@SmokinJoesPitBBQ

Жыл бұрын

Thanks my man! Get well soon. 🙏

That looks awesome! I can't get those results on my YS 640s. I have to cook on my Hasty Bake Gourmet to get that type of bark but you have to baby sit it.

That’s a great looking brisket, awesome job. I’ll look forward to you’re no trim brisket, I have had one from a local smokehouse and I didn’t like it, hated biting into a big glob of fat.

Joe, you still did a fabulous job

Interesting results, I usually treager smoke 12 hrs @ 150, the wrap and up heat to 225-250 for 5 hours. Butter

A couple of comments and a couple of questions. Thank you very much for this very practical video. I have a Camp Chef and will be trying this soon. At what time would you have flipped this over? How do you know where the cooler part of the smoker is? Thank you 😀😀

Looks amazing sir! Doesn’t get any easier than that

@SmokinJoesPitBBQ

Жыл бұрын

Nope, super easy. 👌

That brisket looks delicious brother.

@SmokinJoesPitBBQ

Жыл бұрын

Thank you sir!👍🏼

Love the music.

I love you Joe

I'd sure hope your $5000 smoker does well. I use a $400 Trek smoker and it does amazingly well also. Process and meat quality are huge.

@MrJoshcc600

10 ай бұрын

I got a used 25$ offset to learn on. It produced amazing stuff but fire management was a massive pain. Would also burn through a while 15lb of charcoal every cook. Since upgraded to a Komodo and a bag of coal last several cooks, in can go to bed without worries, but the smoke flavor isn't as strong add I'd like. A lot of things steam in there instead of bake so the bark is half ass compaired but for quality of life its nice to have

Thanks!

I can taste it with my eyes!

Oh man mmm mmm!😋

Absolutely vacuum out the pellet smoker before each use, known some who only cleaned every few cooks any complained about jumpy temps. Wipe down the thermometer inside too. Temps will be stable when it's real clean and kicked off with a solid few mins of thick white smoke priming before settin the temp.

broo that must be so delicious

I give it an 11 because You got it a "little" crispy on the bottom !!!😀😀😀

My 1st brisket came out tough. I pulled it at 200 degrees but I wrapped it in a towel and then stuck in a cooler for 1hr. Not sure if by doing that is what caused the brisket flat to get tough on me but it was falling off like pull pork. Ppl liked it but I didn't. I want this style of cuts lol. I'm using a small GMG grill for tailgating. Pellet smoker.

@SmokinJoesPitBBQ

Жыл бұрын

I would probe it until it's nice and tender next time. Sometimes the flat takes a bit longer. 👍🏼

so the part i like is called bark ? lol thanks Joe that looked tasty