No Wrap - No Spray - Best Pellet Grill Brisket I've Done to Date!

Рет қаралды 7,911

4 ай бұрын

I broke all my rules for this pellet grill brisket, and it turned out to be the best brisket I have ever cooked on a pellet grill, period.
▶️ Free Download - 11 Secrets to More Smoke on a Pellet Grill: www.pelletgrillsecrets.com
📢 The following partners and supporters support my channel and offer you a discount. I only work with partners I 100% believe in, and I pride myself on being able to work with some of the best partners in the BBQ community.
Please support them and the channel by taking advantage of my links and discount codes listed below:
🙏PARTNERS🙏
▶️ Yoder Smokers: bbq.rumandcook.com/YoderSmokers
▶️ Komodo Kamado: bbq.rumandcook.com/KomodoKamado
▶️ All Things Barbecue: bbq.rumandcook.com/atbbq - Save 11% on sauces and rubs: RUMANDCOOK11 - Save 11% on sauces and rubs with code: RUMANDCOOK11
▶️ ChefsTemp: bbq.rumandcook.com/ChefsTemp - Save 25% with code: RUMANDCOOK
▶️ MannKitchen: bbq.rumandcook.com/PepperCannon - Save 10% with code: RUMANDCOOK
▶️ Meat n Bone: bbq.rumandcook.com/meat-n-bone - Save 10% off first order: RUMANDCOOK
⭐SUPPORTERS⭐
➡️ Bear Mountain BBQ: bbq.rumandcook.com/BearMounta...
💲 ADDITIONAL PRODUCTS AND DISCOUNT LINKS 💲
🔸 ACF-50: bbq.rumandcook.com/ACF-50
🔸 Citrus Grill Cleaner: bbq.rumandcook.com/Citrusafe
🔸 Grillblazer: bbq.rumandcook.com/GrillGun - Save 10% with code: RUMANDCOOK
🔸 Fifth And Cherry: bbq.rumandcook.com/FifthandCh... -Save 15% with code: RUMANDCOOK
🔸 LIZZQ Pellet Smoker Tube: bbq.rumandcook.com/SmokePelle...
🔸 MEAT! Processing Products: bit.ly/MEATYourMaker
🔸 Nitrile Gloves: bbq.rumandcook.com/BestNitril... - 40% discount is shown at checkout.
🔸 Sheila Shine (Stainless Steel Cleaner): bbq.rumandcook.com/SheilaShine
🔸 Sprayer: bbq.rumandcook.com/Sprayer
🔸 ThermoWorks: bit.ly/ThermoWorksOne
🔸 Zep 505 (Amazing Degreaser): bbq.rumandcook.com/Zep505
🛒 AMAZON STORE 🛒
🔸 amazon.com/shop/rumandcook
* Some of these links are affiliate links. Affiliate links allow me to earn a small percentage of sales (you pay the same price), which helps support the channel.
-------------------------------------------
💡 FIND MY VIDEOS HELPFUL? 💡
-------------------------------------------
✔️Subscribe to my channel: bit.ly/RumandCook
✔️Send a Super Thanks 🤑
✔️Join my Patreon: / rumandcook
✔️Watch More Videos:
• Yoder Smokers YS640s V...
• Yoder Pellet Grill 101...
• Yoder Smokers Wood-Fir...
• Alfa 4 Pizze Wood-Fire...
• Komodo Kamado Big Bad ...
• Kamado Joe Big Joe Ser...
• Kamado Joe 101 Basics
✔️Follow Me:
➟ / 1rumandcook
➟🌐: www.rumandcook.com
🡆Contact:
➟📧: 1rumandcook@gmail.com
🔥 MY GRILLS 🔥
Alfa Pizza Oven: bbq.rumandcook.com/Alfa4Pizze
Yoder YS640s: bbq.rumandcook.com/YS640s
Komodo Kamado Big Bad 32: bbq.rumandcook.com/KomodoKamado
Lynx Professional: www.lynxgrills.com/profession...
Workhorse Pits 1975: www.workhorsepits.com/product...
#bbqbrisket #yodersmokers #pelletgrill

Пікірлер: 86

@RumandCook 4 ай бұрын

▶️ Free Download - 11 Secrets to More Smoke on a Pellet Grill: www.pelletgrillsecrets.com ❓ What Video Do You Want To See Next ❓ - *Comment Below!*

@tpcdelisle 14 күн бұрын

Just a great cook Jake. You are a great teacher for all of us looking to learn or improve. 👍

@RumandCook 14 күн бұрын

Thanks! I have a new free 11 secrets to more smoke guide and a new mastery bundle. You can find out more here: bbq.rumandcook.com/11-secrets 🍻

@Jimmer-tr6bi 3 ай бұрын

Jake, we like about your videos is the humble list. I totally appreciate the fact that you learn as you go, which is what most of us do. Five stars for sure.

@RumandCook 3 ай бұрын

Thanks much, I appreciate that! BBQ like life, is a journey! 🍻

@richardlewis8782 4 ай бұрын

Best looking brisket I have seen on KZfaq yet!

@RumandCook 4 ай бұрын

Thank you sir, I appreciate that! 🍻

@Cooking_therapy_everyday 4 ай бұрын

Excellent, I like all the techniques, im totally trying this next time. Great work sir!

@RumandCook 4 ай бұрын

Thanks, I appreciate that. Good luck! 🍻

@1953MMike 4 ай бұрын

I am inspired by your success! Thanks for all the tips! 😉

@RumandCook 4 ай бұрын

Put that inspiration to work and get smoking some meat! 😁🍻 Thanks!

@williamwilson2624 4 ай бұрын

That's an awesome looking brisket! Great video.

@RumandCook 4 ай бұрын

Thanks much, I appreciate it! 🍻

@Wilptiz 2 күн бұрын

Yes! I do the Goldees way as well! Best I have ever done!

@RumandCook Күн бұрын

Yep doesn’t disappoint! 🍻

@scottyplug Ай бұрын

Been watching your videos for three years now. I've never drooled so much before!! Wowzer. I want this grill/smoker soooo badly. . . .

@RumandCook Ай бұрын

Hahaha #missionaccomplished hopefully your dream come true soon! 🍻

@walteastling6685 4 ай бұрын

Thank you Jake. I have learned more from your channel than 10 channels combined!! That brisket looks incredible.

@RumandCook 4 ай бұрын

Quite welcome! I appreciate that. 🍻

@stanmoffitt9297 4 ай бұрын

Looks great Jake!

@RumandCook 4 ай бұрын

Thanks! 🍻

@lx2nv 4 ай бұрын

That looks pretty dang tasty!

@RumandCook 4 ай бұрын

#missionaccomplished :) 🍻

@SinisterMD 4 ай бұрын

Looks great for sure.

@RumandCook 4 ай бұрын

Thanks much! 🍻

@bigvisk1125 4 ай бұрын

That sure looks delicious

@RumandCook 4 ай бұрын

Thanks #missionaccomplished 😁🍻

@thomaskessler2596 4 ай бұрын

Jake, WOW, looks so good! I dream of making a brisket like that. Do you ever do a variety of vegetables, on your smoker?

@RumandCook 4 ай бұрын

Thanks! I haven’t smoked veggies, but have potatoes and mashed potatoes and they turn out great. 🍻

@jurma1741 15 күн бұрын

For advice: the best, the tastiest smoke is form tree "alder" (in latvian: alksnis)

@RumandCook 14 күн бұрын

Thanks 🍻

@tracysutton5203 4 ай бұрын

This was my third try for brisket on the Yoder and was by far the best. Picked up a prime 13 Lb brisket from Costco that had a couple of gashes in it. Gave it a serious trimming and followed your method for the most part. I should have used a second smoketube or I need to pull the trigger and get a larger one. About a 15 hour rest in the oven at 160. Fantastic and will be following this process on future cooks. Thanks!

@RumandCook 4 ай бұрын

Awesome, glad it worked well! 🍻

@andrewpope204 4 ай бұрын

Great video! I've found that going hot and fast the whole cook 275-325 renders the fat better, better bark and cooks quicker. I like to do mine on a drum smoker.

@RumandCook 4 ай бұрын

Yep higher heat is better. Lose smoke on a pellet grill though. 🍻

@2005Pilot 4 ай бұрын

Looks like you Nailed It! Did you go straight to oven or counter rest to 145-150?

@RumandCook 4 ай бұрын

Thanks! I let it rest on the counter for 1 hour and then put it in the oven. 🍻

@fredschaffer7330 4 ай бұрын

I have not done a brisket in a long time, but WOW!! this is how I will do my next one! Best looking brisket, I have seen in a long time. Quick question, where did you position the damper during this cook?

@RumandCook 4 ай бұрын

Hey Fred, thanks! Damper is always at default for me. I never move it. 🍻

@paulheier 2 ай бұрын

Is that damper placement all the way out and then about 5 inches back in? Thanks @@RumandCook

@RumandCook 2 ай бұрын

@paulheier yep 🍻

@mambru34771 4 ай бұрын

Awesome video keep em coming. What if my oven does not go that low what could I do?

@RumandCook 4 ай бұрын

Thanks! Depending on your oven, you can Google and some can be adjusted to go lower. Otherwise, cook it until about the same, but rest it until it’s below 170 and then put it in your oven. 🍻

@Cooking_therapy_everyday 4 ай бұрын

My GE Cafe oven I can calibrate 35f degrees up or down, I adjust mine down 35f degrees, insert a pit probe and then dial my oven to 153f based on my probe temp. Works like a charm. Just don't forget to adjust it back when you're done!

@DimitriyLanis 4 ай бұрын

Hey Jake, great videos always! A few questions … 1) so in your opinion, do you feel like you over peppered the brisket? 2) did you have any concerns with running your home oven pretty much unattended (overnight) for that many hours?

@RumandCook 4 ай бұрын

No, I don’t think you can over pepper a brisket, just had some extra pop. It was very good, just don’t see that too often and I’m not sure why. I always go 2-1 ratio. No concerns about running it overnight. Just think about running it all day for turkey or pot roast. They are designed to run a long time + your temp is set to warm. 🍻

@robshowtos478 2 ай бұрын

The extra fat is great for burgers. We have found brisket, brisket fat, and hickory bacon make a great burger. Freeze them and you are good to go for awhile.

@RumandCook 2 ай бұрын

Yep for sure! I just did a meatloaf video where I made my own fresh ground blend and I vacuum pack that for burgers later. 🍻

@CoolJay77 4 ай бұрын

Success tastes delicious.

@RumandCook 4 ай бұрын

Yep for sure! 🍻

@kokicubano Ай бұрын

Only way I have been making since I got the LSG. I used to wrap, spritz, and all that other jazz just like you. No going back now for you as well.

@RumandCook Ай бұрын

Yep for sure. Works way better this way. 🍻

@jasonstein5179 4 ай бұрын

Question about the physical placement of the yoder smoker. How far away from the house should you cook with the yoder smoker? I assume if you cook with the smoker up close to your house it may permeate the house with smoke? Or maybe it should be far away in case of some type of grease fire? How many feet from the house do your recommend?

@RumandCook 4 ай бұрын

My door is a few feet to the left so def no smoke inside the house. I believe the recommended spacing is 18” from your house. I’m closer, but it’s stucco so not worried about anything like siding melting. 🍻

@k1llerdir 4 ай бұрын

I use it for sausage, burgers, and tallow.

@RumandCook 4 ай бұрын

Lots do, I was just saying that everyone on YT says that and many throw it out. You can only have so much in your freezer haha 🍻

@KodySunny 4 ай бұрын

What smoke tube do you use?

@RumandCook 4 ай бұрын

I can’t remember what it’s called, but I should have a link in the description or it’s in my Amazon store. 🍻

@danssmokintreasures 4 ай бұрын

Thanks for the video, sorry laughing at the trimming that choice meat. I been there and it is not fun.

@RumandCook 4 ай бұрын

Haha yeah PITA. Luckily I found 2 primes last weekend. Woohoo 🍻

@davidfregoso4836 Ай бұрын

Did you find the long rest time in the oven super necessary? What would be the minimum rest you think you could get away with after pulling the brisket out of the smoker? Would you consider the cooler and towel method?

@RumandCook Ай бұрын

2-4 hours is fine, but overnight at 150-160 improves it IMHO. 🍻

@adamthompson8140 3 ай бұрын

To be clear, the challenge with pellet grills is NOT the rendering of fat. Rendering the fat on a brisket isn’t nearly as important as breaking down the collagen (what makes a brisket tough) which occurs between 160 and 170 degrees F. That’s purely a temperature thing and how you’re cooking it changes little about this process, so long as you’re able to hold the brisket in that temp range required to break down the collagen. The point of contention with pellet grills is smoke production, which directly lends itself to producing bark. Heavier smoke = heavier bark. Adding the smoke tube in the beginning stage of the cook is a great way to circumvent this issue and helps build a solid exterior.

@RumandCook 3 ай бұрын

I understand the collagen piece, but it’s not about 160-170. The brisket has to be at a high enough temperature for long enough to render out the fat and collagen properly. I never have a problem with tender brisket. The problem is white fat that is not rendered properly. I Typically you run low temps trying to get more smoke and don’t spend enough time at the high temperatures to render out the fat properly. I’ve done more than my fair share of briskets on a pellet grill and created amazing bark and good smoke flavor, but the fat was not rendered out properly. You could see thick white fat still. You can do the same thing on an offset. Just don’t manage your fire properly and you will have temp swings which will lead to improperly rendered fat. 🍻

@adamthompson8140 3 ай бұрын

@@RumandCook Understood, but again the cooker being used shouldn’t impact the rendering of fat. Rendering fat requires a temp even lower than the temp needed to break down collagen. Your briskets are beautiful, so I don’t mean to come across as nitpicking, I’m just trying to understand the fat rendering piece and why that’s a harder thing to achieve in a pellet grill vs something like an offset. Are you referring to the proper rendering of the fat cap, or a layer of fat within the brisket itself?

@RumandCook 3 ай бұрын

@adamthompson8140 I’m referring to the fat layer between the point and the flat and the decal fat. It can be done on any cooker, but it requires constant high heat (275) for an extended period of time. Temp swings will kill you here. On a pellet grill people tend to do really low for an extended period of time to maximize smoke. The problem is you aren’t at a high enough temperature for long enough to render fat and collagen properly. Even on an offset, if you run at 225 for the entire cook vs running 275, you will get a different result. The higher heat for a longer time will result in a better brisket. Of course there is some variation here based on cut/quality of brisket. I learned this on my offset with beef ribs. If you have temp swings or aren’t at 275 long enough you will have tender beef, but you will see white fat on the final product. Hope that makes sense. 🍻

@nkolia 2 ай бұрын

Creating a rendered yellow caramelized fat cap is one of the qualities of the very best smoked briskets. Where the cooker matters is with regards to convection, or air flow. Think about a normal oven versus an air fryer. The difference is a fan which circulates air to get the crispy exterior without burning the food. A pellet grill is like a regular oven while an offset is like air fryer. The offset moves a ton of smoke/air which makes the brisket smokey and renders the fat. With a pellet grill, you can run it at a low temp to get more smoke but you sacrifice air flow/fat rendering. You can run it at a higher temp to get airflow but you sacrifice smoke. This is the trade off @RumandCook is trying to overcome.

@TheAyotteMan 2 ай бұрын

I'm new to smoking briskets and probing my food. What are everyone's thoughts on setting a probe at the beginning when the meat is raw (and leaving it there) vs probing numerous times when it's near cooked? I feel like we lose some more moisture when we probe later in the smoke.

@RumandCook 2 ай бұрын

You could do both if you wanted. The probing is critical though because that’s how you tell the tenderness, temperature isn’t a good guide. It’s a baseline at best. You don’t loose that much moisture. It’s prob less than .01% Hope this helps! 🍻

@TheAyotteMan 2 ай бұрын

Yes, that helped a lot!! I am putting too much importance on the constant probing with the FireBoard. I guess I need to learn how to gauge through feel as well. I’m kinda questing the purpose of the FireBoard with the wired probes now…

@RumandCook 2 ай бұрын

@TheAyotteMan Temperature is a guideline and is useful to get you 90% of the way. The rest is done by feel. This really applies to briskets and pork butts. Chicken you can cook to temp as well as steaks and general grilling items. 🍻

@EdiMeanG 4 ай бұрын

My dog enjoys all that left over fat mixed in with his food 😂

@RumandCook 4 ай бұрын

Lucky dog! 🍻

@thechozenfew1273 4 ай бұрын

spraying is really overated if youre doing it for moisture or flavor - if you trim your brisket right without the edges you dont need to spray - and flavor i dont feel like the meat ever soaks the moisture because its busy trying to push out its own moisture

@RumandCook 4 ай бұрын

Yeah I’m with you there. No flavor from spraying for sure. Thanks. 🍻

@TheHondahm 4 ай бұрын

the only time i havent messed up a brisket is when i bought a wagyu brisket.

@RumandCook 4 ай бұрын

Well, need to qualify that a bit. All brisket is good brisket for the most part, but there are some that stand out as way better than previous attempts. 🍻

@paulheier 2 ай бұрын

180 for 2 hours 200 for 2 hours 275 for how many hours? Thanks

@RumandCook 2 ай бұрын

Very much depends on the size of brisket. 5-8 hours. In this case I pulled at 195 and wrapped and held overnight at 150. 🍻

@dragbug100 4 ай бұрын

No wrap but then you wrap...? Confused.

@RumandCook 4 ай бұрын

I didn’t wrap for the cook. I wrapped it for the long hold. 🍻

@JGill0124 4 ай бұрын

Typically folks wrap between 160 and 170 to push through the stall and speed up the cooking a bit. Jake let it ride which took longer but also promoted fat rendering. 😊

@rglmal Ай бұрын

And if you rest it for any length of time you should wrap with butcher paper or foil