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.
@MalleusSemperVictor2 ай бұрын
No one will agree on binders. I use none.
@daymenpollet42022 ай бұрын
@@MalleusSemperVictorbarbeque sauce. It's cuz everyone liked something different
@MichaelGillen-if1nr2 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
@toddrunyonАй бұрын
No sweets on the meat.
@daymenpollet4202Ай бұрын
@@MichaelGillen-if1nr bro, I never had a big piece of barbeque in my life ever.
@mrx1333Ай бұрын
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!
@MarriedtoBBQ7 ай бұрын
This brisket was so insanely delicious 🤤
@mikedub6287 ай бұрын
How long was it on the grill for?
@robertvose73102 ай бұрын
I normally finish at 220..But sounds yummy your way too
@kevkeisha2 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.
@river..pickle7 ай бұрын
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-mz5sj2 ай бұрын
The pellets don't give as good of a taste as real wood. I barely ever use mine.
@idahobuilder7323Ай бұрын
I use a Camp Chef XXL with a wood chunk smoke box. The smoke settings plus additional smoke are great.
@rubencanas42303 ай бұрын
I miss when brisket was under rated 😪 cause now that people know the price has gone way up
@DraftLogic2 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
@matthill29572 ай бұрын
It was never underrated its just pellet smokers made it easy for everyome to be able to do it now.
@CaptainHowdy420Ай бұрын
@@DraftLogic
@SlickRick-98Ай 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!
@rubencanas4230Ай бұрын
@@SlickRick-98 here the cheapest it is is 2.79 lb
@cjgonz53794 ай бұрын
Wow looks nice I just like going old school and smoke it in my big smoker 👍
@DavidReyesBBQ20 күн бұрын
Nice Traeger. I just upgraded to a recteq
@luvhandles9021019 күн бұрын
I use mustard and some Sriracha as a binder Depending on how much you use you can get a tiny bit of spice left after cooking I like it but probably not everyones cup of tea
@aaronmccully2 ай бұрын
Cooking to temps is just a guide. Cook to probe tender not temp.
@erik-fisherАй бұрын
Cool video, and that grill is awesome!
@craigstephens96512 ай бұрын
Thanks for the tips. I appreciate you sharing.
@upbreaker7055Ай бұрын
Great looking smoker u have there. !
@AZNXXXful142 ай бұрын
Good food all the time on KZfaq I swear. I wish I could eat some of this.
@americanmade36merica994 ай бұрын
Can hardly wait to smoke my 1st brisket on my brand new Ironwood XL Traeger.
@Thechubbypig9185 ай бұрын
Just FYI black pepper goes on first for a better bark.
@James-bd4ve3 ай бұрын
Also, don’t use mustard…gives a woody flavor that takes away from the BBQ
@jonnyq23233 ай бұрын
Kosher Salt then 16 mesh pepper or equals parts kosher salt and 16 mesh pepper mixed and applied simultaneously. No binder necessary.
@machinemanbaltimore2 ай бұрын
Thank you!!! I came right to the comments to say that very thing!!
@WhereHasMySanityGone2 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".
@CJoefarhat2 ай бұрын
What would you recommend instead of mustard? @@James-bd4ve
@Carlos_slim89Ай бұрын
My god that looks amazing and perfect 😲😲
@559kingjh6 ай бұрын
Top rack usually runs hotter on Tragers not sure why it was placed there on a long cook.
@jonnyq23233 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.
@steaphanmacaulayАй бұрын
Solution=dump the Chinese Traeger, buy a Yoder.
@steaphanmacaulayАй 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.
@josemacias13352 ай бұрын
Bark looks insane!!🤤
@brianfeeney9493Ай бұрын
Total time investment please, including 3 hours in a cooler ??? Thank You
@reese15m7 ай бұрын
Looked tough when cutting and drt
@pmanssur7 ай бұрын
Yup he struggling to slice
@headcode2 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.
@headcode2 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.
@Jennisch5512 күн бұрын
Dear ass was hesitant about the low and slow over night. It it looks great did you wake up to spray the brisket at all?
@ugfinest256Ай бұрын
As a texas style pitmaster... this is too mouth watering🎉🎉
@lhdnp1980Күн бұрын
Is it possible to get a dark crispy bark on my ribs or brisket by smoking them at 250 to 275f? This is the highest my smoker goes, but my ribs had no bark and wet, too moist. I kept spraying them every 30 mins.
@ugfinest256Күн бұрын
@lhdnp1980 depends on the type of ribs your using.. I always trim off the silver membrane, do my dry rub then smoke it at 250F using hickory pellets/wood for 4hrs but every hour I spray my ribs with a mixture of apple juice and white vinegar . This makes all the unnecessary fats to melt away and give it that dark crispy colour. After 4 hours I wrap the ribs and spray them, and smoke them for 2hrs. This makes the meat to regain it's juiciness and tenderness. When it's done I brush my bbq sauce and wrap in it a Cling film rest it for an hour in a hot holding warmer at 155F then serve after. Resting it makes the meat to become more tender and fall off the bone. Hope this helps
@lhdnp198022 сағат бұрын
@ugfinest256 oh my goodness! You gave me all your secrets!🙊 Thank you for responding!🤗🤗🤗
@duanedelperdang17496 ай бұрын
Could you please do a video on smoking a Sam's Club brisket?
@jacobgarcia12065 ай бұрын
This is literally the same thing.
@duanedelperdang17495 ай бұрын
@@jacobgarcia1206 Are you sure? Lol
@darklink5945 ай бұрын
@@duanedelperdang1749it should be the same cut of meat unless Sam's club is trying to pass off other things as brisket lol
@duanedelperdang17495 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
@darklink5945 ай бұрын
@duanedelperdang1749 yeah idk maybe views or maybe costco trims it different. Usually costco is a hot button for people
@9009matorres13 күн бұрын
Time and temp is a good guideline, but you should be looking for tenderness more than temp.
@SeeMzFTW7 ай бұрын
Looks so bomb. Texas brisket is always fat up but that’s difficult to achieve on a pellet grill.
@Batten-jc6ws2 ай бұрын
“Always” 😂
@SeeMzFTW2 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.
@malachiedwards17 күн бұрын
Some comp brisket is smoked fat down. At least out in west TX. Agreed though, most pits smoke fat up because that’s where most of the heat is coming from
@russellhochmuth5238 күн бұрын
From how hard you cut into it, I would recommend learning more
@BrokeMyCrayon7 ай бұрын
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."
@alexg78567 ай бұрын
I think it mostly started with Franklin.
@BBQBoozeandLife6 ай бұрын
@@alexg7856the old school places used to do S&P only. Now we see all sorts of great things. Started long before Franklin.
@jonnyq23233 ай бұрын
@@alexg7856there’s no way Franklin’s only uses salt and pepper.
@williamdriver19592 ай бұрын
Pellet grills are nice for just overnight stuff but I still like using an offset
@5SolasBBQ4 күн бұрын
for some reason I am still not sold on traegers. Great video although
@milldinho7 ай бұрын
Forgot to mention temperature is a guide. Always go to probe tenderness
@ChePe-j1v20 күн бұрын
Excellent recipe.
@markopalikko69865 ай бұрын
Looks amazing!
@jayjayangelicboo28 күн бұрын
Looks good
@zxmnb7397Ай бұрын
That’s the best looking brisket I’ve seen. And your a women your badass.
@brucejarrell57072 ай бұрын
Right on
@pappyprimetime7510Ай бұрын
Is this a commercial for Costco or traeger?
@emmanueltamayo982110 күн бұрын
“On a tregger”
@ripcord11863 ай бұрын
How many hours did it takenovernight curious what total cook time wound up being
@germanium06152 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.
@toddrunyonАй бұрын
@@germanium0615 Untrue. The meat is cooking way before that temperature that but is when the fat starts rendering.
@jwmilltex110 күн бұрын
She watched the meat church video!
@MikeBonesBBQАй бұрын
200 degrees doesn’t mean it’s done
@shaunbanner67742 ай бұрын
That in the UK would be double the cost.. looks good though
@JW-vo5gsАй бұрын
How do you make sure your pellets aren’t going to run out overnight? I feel like my smoker goes through them quickly.
@dbz247 ай бұрын
That’s not a Texas style brisket. Still a brisket, but not Texas style. Should be fat side up if Texas style.
@ScottysBackYardBBQ7 ай бұрын
i lived in texas 60s 70s. was not fat side up.
@dbz247 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.
@BrokeMyCrayon7 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?
@ScottysBackYardBBQ7 ай бұрын
fat side towards the heat source @@BrokeMyCrayon
@dbz247 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. kzfaq.info/get/bejne/odKdepN1ts2peqc.htmlsi=WDlEqM2e9XXt398D
@ENCXBG17 ай бұрын
If you use the super smoke setting on a Traeger overnight, it will feel like you smoked a dozen cigars after eating that brisket! 😂
@SemiMF7 ай бұрын
Hope they were Cuban cigars 😂
@evrongrant3017 ай бұрын
Are you sure I heard pellets smokers produce weaker smoke anyways
@laxbro26696 ай бұрын
@@evrongrant301kinda true, but there’s more consistency/volume.
@davidbueso38406 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.
@curtisjohnso6029Ай бұрын
Us Texans don't believe in trimming the brisket and this is the 44 talkin 😅😅😮😅
@BBQBoozeandLife6 ай бұрын
CENTRAL Texas Brisket is S&P only. Smoked with Oak. Everything else is just a brisket. It’s like Napolitano style pizza.
@jaayg29036 ай бұрын
Seasoned salt
@BBQBoozeandLife6 ай бұрын
@@jaayg2903 if you use seasoned salt, you can’t call it Central Texas brisket. We should make this a law 😂😂
@jaayg29036 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.
@BBQBoozeandLife6 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.
@UsamaSachaАй бұрын
Hi Do you provide training services for new takeaway opening in London United kingdom 🇬🇧?
@10XL19Ай бұрын
Tragers are cool and all but I think they are just outdoor ovens. Not real smoking
@river..pickle7 ай бұрын
wood or charcoal beats a pellet grill everytime..even with the super smoke setting
@lichee127 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.
@SemiMF7 ай бұрын
My Lone Star Grillz pellet smoker does an awesome job ,best pellet grill on the market uses pellets and wood chips together
@sw608817 күн бұрын
I don’t need a lady to tell me out to smoke.
@jeffjohnson85142 ай бұрын
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.
@ozman19662 ай бұрын
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
@SophistorageАй бұрын
Pellet grills just feel disrespectful to my daddy and my daddys daddy... (Southern boy)
@bintimkitosi618717 күн бұрын
I don't understand why over the years the black burnt look has become appealing.
@stevierayripple7 күн бұрын
Because there's SO much flavor on the crust . that's why ....
@trevor8524 күн бұрын
Uh what? It’s called the bark and it forms from a long smoking. It’s not burnt lol.
@pernamore4224Ай бұрын
What traeger pellet smoker is this?
@mikedub6287 ай бұрын
How many hours was it on the grill for?
@Rainy_Day122347 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
@olegb.46042 ай бұрын
It is not Texas brisket, you did not use only salt and pepper. 😂
@clay82226 ай бұрын
You can hold a kamado joe at 200 all night too 🤷♂️ been there done that
@ephgmАй бұрын
I have a Traeger? Where is it?
@updownbrodown2152 ай бұрын
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.
@officialyoungpope6 ай бұрын
What model traeger is this?
@MrNeilgoetze2 ай бұрын
A 14 lb brisket here in NE Ohio is $90…. So jealous you get it for $65!!!
@toddrunyonАй бұрын
Depends on the size and quality. Sam's and Costco are not known for high-quality briskets.
@spewgilist7 ай бұрын
You vocal fried it
@user-do2qe4cj2v2 ай бұрын
When do you take it out and wrap it?
@OfArgento2 ай бұрын
When it hits 165 internal, she says it in the vid
@user-do2qe4cj2v2 ай бұрын
@@OfArgento thank you!
@400080vikkash20 сағат бұрын
Hey let's make a Texas brisket and then do everything opposite of how to actually make a proper Texas brisket
@user-qp6qn4kj3eАй бұрын
🌴
@Rainy_Day122347 ай бұрын
Salt and pepper, no mustard.
@TMJ326 ай бұрын
the mustard is just a binder
@RichardHolguin-y9pАй бұрын
You mean easy bake oven
@shmex41727 ай бұрын
4,50 per pound.. The same meat is like 25-30 pounds here.. fml
@dubbsix2 ай бұрын
Pellet gang
@danielchavez80053 күн бұрын
"On a Traeger" ... Out...
@libbyguidinger62122 ай бұрын
Mmm
@Hustler2102 ай бұрын
Looks tuff
@lukeshank1455Ай бұрын
Is it burnt??? Did you drop it in dirt?
@babydrippaАй бұрын
No, it's actually supposed to look like that
@IAmTheGlovenorАй бұрын
@@babydrippaWhy would anyone want to eat something that looks like it was dropped in dirt? That's what pigs do
@babydrippaАй 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.
@evansnowdin16732 ай бұрын
Looks like meat church’s bbq recipe
@Beskar181Ай бұрын
Nah his barely has any bark
@greenman7yyy2 ай бұрын
It looks like you spent a good deal of time insuring to use the cheapest components possible.
@chiraq95thАй бұрын
U ain't do nothing 😂 machine did the work
@zipp43202 ай бұрын
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
@francisanthonyanana7590Ай бұрын
Halal!
@CNCMatrix2 ай бұрын
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.
@mark-19016 ай бұрын
It looks so good. Under Bidenomics I don't know if I can afford to try this tomorrow....
@Mainley-Free2 ай бұрын
Cuts like boot leather.
@evilish8882 ай бұрын
I tried smoking one, but it wouldn't stay lit
@cassinbhАй бұрын
Wow .. how your forearms get so hairy?
@MasterFalconer-pv8zb2 ай бұрын
Most Texans I know do not trim a brisket,
@carlosh81132 ай бұрын
Exactly, if its still fatty, take it off after.
@42588panda2 ай бұрын
Keep practicing
@ThiccEagleАй бұрын
‘I love the product that we sell’
@mal_v_ado7 ай бұрын
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.
@rafeone9808Ай бұрын
How about a video for a Sam's club brisket
@adrastos1233 ай бұрын
Spg for the win
@josephwoodruff41026 ай бұрын
😮 I'm hungry nor
@josephwoodruff41026 ай бұрын
Now
@DUMPTHETRUCKАй бұрын
Why does everyone use mustard as a binder when tomatoes go better with beef. I always use ketchup
@KezzersАй бұрын
Because it's a binder that adds no flavor
@jimmyramirez884412 күн бұрын
Texas smoked brisket is not on a treager get a wood burning pit..
@russellridge86232 ай бұрын
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.
@adamardoin132 ай бұрын
Tregger
@Beechnut22302 ай бұрын
City smokers
@JW-vo5gsАй бұрын
Fat side up or down?
@MarkOPolo4566 ай бұрын
Fat cap up or down?
@jackinyoubaby2 ай бұрын
Up
@travisschiesser4064Ай бұрын
Your smoker is too clean! I tell everyone the same thing about going back to bed and letting the pellet grill do the work
@7heOriginalBoss2 ай бұрын
NOT THE MUSTARD 😭 Give it a shot without it, it’s not necessary in this case and it’ll taste better. :)