Get the MAVERICK 1250 and SMOKE CAGE from Pitts & Spitts here: bit.ly/482KWbO

This is hands down the most informative pellet smoker brisket video I have ever seen! You answered literally every question I ever had that I can't seem to find answers for!

This is almost exactly my method for briskets. Been doing this for years and my briskets have always come out perfect

Yooo Steve ! I’ve been watching and studying your videos for about 4-5 days and honestly… you are just what I was looking for. You get down to business and detail along the way. I’ve been only smoking for about 2 years on and off… I still haven’t my own methods.. just what my brother and I have done together. Now I look up to you for this. Thank you

As an avid pellet smoker guy, I sure do appreciate your how to videos with step-by-step. I've picked up some great tips from your work.

You are bar none THE BEST brisket master on KZfaq! There are others who "think" they are influential but they are nothing more than sellouts and for me, very non influential. You're a credible resource and will continue to look to your videos for tips. Keep up the GREAT WORK!!!!!!

Best channel on KZfaq for this particular topic in my humble opinion.

I have a pellet smoker, one of the tower types and I do it very slightly differently. But it's super close. I do extra smoke tubes from the get go and like 225, then go up later. But I also like islay scotch so.... The more smoke the better for me. I'm an oven rester, and on keep warm at 150 I put another full pan of water under the wrapped brisket. Not for the humidity but for the thermal mass. Keeps the oven from doing as many wild swings. Ovens tend to have just really bad feedback loops for maintaining temp.

Well done sir. Thank you for the continued content and info your giving us. Really solid advise and methods. I made a sous vide holding chest thanks to you for my briskets and they come out perfect every time! I also follow a lot of other BBQ content creators on YT and honestly I find your advise the most useful. You deserve more subscribes, keep up the great work!

Very informative! Your the only one I actually heard and seen talking about the tenderness inside, overcooked and undercooked 12:57 If your wanting that fall apart melt, you can get it when it temps 203 and up but also very easy to over cook real fast If you want that prime rib feel, between 190 and just under 200 but easy for me to have tougher flat I’ve done both and I like mouth feels on both of them but definitely 2 different ways of having it. I’ll experiment pulling at 197 😅 and see if I can hit that sweet spot lol Thanks for sharing !

Thank you sir for this video. I found you covered most of this answering questions in various comments, but it was a bit here and a bit there and you really had to look for it. This video puts it all together into a single informative and complete package. Thanks again!

I think I like that rack on top of two water trays. I use the second shelf with water trays on the first but I like the idea of the brisket being closer to the water trays.

In the process of cooking this recipe, very happy with how it is looking, the game changer for me is running the pellet grill at 82c for 4 hours, I 👏🏼 you Steve

I love your videos, i still cant believe most ppl dont do the looooong hold method. Most ppl dont even know about it, they laught at me in most facebook groups, when i suggest they try it. In Europe our oven can be as low as 50c/122f, so holding at steady 150-160f is very easy, i always throw an xtra probe in to make sure. Smoking itself is an art, but brisket maaaan

just got yoor rub can wait ti make my next brisket, for superbowl sunday!!

I can't set my oven temp below 170F but I found that my oven has a Dehydrate setting that actually runs at 150F. Did a 12 hour rest and worked great!

Awesome. Thanks Steve. Maybe there’s hope for my pellet smoker yet. Merry Christmas and Happy New Year.

This is an outstanding and well detailed video on how to do it right on a pellet smoker. Thanks for this.

Love the evolution of this channel. AMAZING videos!

Great, great great! Tons of useful info, perfect visuals, and extremely informative! I just got back to YYC last week from TX (Lockhart/Austin) and I'm super pumped to realize I can recreate that experience using the barbecue tools I already have despite not having access to post oak. Thanks so much Steve, can I buy you a beer?

Thank you for another helpful video. It's as if you saw the issues I've encountered and are giving me specific advice on what to do next time

Foil boat is definitely the way to get it done on a pellet grill 👌

Outstanding point about the hold and tips for it! That pellet smoked brisket looked outstanding. Good stuff- Brisket Aficionado and Texan (🤣🤣🤣🤣). Another great video Steve

Your videos are so informative and well done. Your brisket rub just arrived and I can’t wait to try it!

Great stuff as always Steve!

Thanks for another great video Steve. Merry Christmas and all best for 2024

On my pellet grill I always have started at a low 180 to maximize smoke.. but usually for waay longer (8-12+ hours overnight) and then incrementally upping the temp in the morning to 225, 250, 275 etc over time (usually higher, the more panicked I get when it starts reaching late afternoon lol). Then I wrap in foil at 160-170 and continue cooking at 275-300 temp until the brisket probes tender at ~200-205. But I'll try this method tonight, especially with the 2 pans underneath. Only difference is I don't have a way of holding at 150 (nor the time even if I did) though so i'll continue with the method of cooking until ~205. Hope it goes well. :)

That rub is out of bounds, you got a winner there! Cheers!

Agree with all comments. Great job with the channel. Thank you for sharing your techniques

This is exactly what I needed bought me a nice one tomorrow can’t wait to see how it goes

Incredibly informative. Putting all these tips to work tomorrow. Thanks!

Excellent and informative video, thank you. And yes, your rub is awesome! Keep up the great work!

Thanks!

Ty for that well-rounded approach. Enjoyed the info

Gonna try two Chuck roasts this weekend on my pellet grill with this method.

Good looking brisket Steve. 🍻

Ur rub is incredible man. Best rub I ever had on a brisket

@SmokeTrailsBBQ Steve, I followed this technique and produced the finest brisket I've ever made on my Traeger 575 Pro. Oh yeah, I also used your Smoke Trails BBQ Rub which is basically the best commercial rub I've ever used

first time long time ... This was an amazing video ... I have a tagger and a pellet tube. I will try this on my next cook...thinking about injecting with wagu tallow

This rub is an absolute must. Not only for brisket (which I don't make) but for beef ribs, steaks and I LOVE IT ON BURGERS. Gotta get sum.

If you use dark soy sauce for rub, it darkens the meat more than regular soy sauce.

Greatly appreciate the video, always looking for ways to improve. In this video and your video on Texas Brisket you talk about holding the meet at 150 and mention 18 =20 hours or in the Texas Brisket Video 10-16 hours. How do you know how long to actually hold it as there are some big differences. What am I looking for? Thanks

Great video....may attempt another brisket on my low level single grate pellet grill. I definitely had the issue of basically burning the bottom. I do have to get something better to rest in though as my oven is ancient and off my 10 or more degrees. It also doesn't go that low i believe.

Tried and it turned Amazing. But very long.

Great video. I think I could use the same method for my Masterbuilt Gravity Series 800.

@smoketrailsbbq Impressive details in your videos. A bit confused on this video vs Texas brisket video on items : - there you pull the brisket at 190, while here at 200. Any reason for differences in temp of the brisket between offset and pallet cooking ? - here you use foil, while in the offset video you use butcher paper. What difference does that make ?

So much work and time to make an above average brisket 😵‍💫

Did you do fat down here? On the LSG pellet would this work OK with pan on the lower rack and the brisket on the top rack? thx

So you remove the brisket, water pans and grates every 30 to 40 minutes to add wood chunks? Sounds convenient.

Nice shirt!

Awesome video!

Could you briefly explain the purpose of the hold at 150? Is it just a way to hold it until ready for serving so timing. Is not an issue. Or is it part of the cook ? Great video anyways :-D

Perfect, doing this for Christmas this year and I’ll be using your rub as well! Question though, I usually dry brine my briskets the night before with 1% of the total weight of kosher salt. You think I can skip the dry brine with your rub?

Steve you gotta do a video on how to probe to temp. I can never get the right temp reading.

That is a great brisket.

Only thing it’s missing is a smoke ring….but smoke rings don’t have a taste. Well done!

Hi Steve, I really enjoy your videos, thanks so much. I have a Cabellas brand 160 liter dehydrator, is there any reason that wouldn’t work as a holding oven? Thanks in advance.

I can get my Pitts and Spitts Maverick down to 150, not sure why it goes that low, but it does

Ok so I did it today came out super juicy flavor phenomenal but my flat wasn’t really tender now I’m not complaining I pulled it off to wrap at about 190 is there something I could of done better to get a little more tenderness out of the flat? Thank you for your video btw

Team Pitts & Spiits

Just came across your video's and I must say, thank you! I have a Traeger pellet grill, and if I don't have a secondary smoke source, what can I use?

I'm smoking my first brisket to bring to work on the 4th and don't have a way to hold hot. I want to slice it before I bring it in for ease of serving. My smoker only goes down to 200 and oven only goes down to 170. How long do you recommend I hold in a chest before slicing and refrigerating?

Question… I have a large vertical smoker. Should I still use the water pans and foil boat if the top rack is far from burn pot? Love your videos! Thank you!!

Confused by the right meat temp to pull prior to the long hold. In your various videos you’ve used 180ish to 195 here. What’s the optimal temp?

Can you just rest and serve? I don’t want to hold as our oven is broken. I’m planning on getting up first thing Christmas morning to start my first one 😬

ok... in another video you wrap and hold at 190 and you also use tallow soaked paper instead of foil. which is preferred?

Do you think your brisket rub will be good on a prime rib? Smoked then seared.

Any negatives to having the smoke tube at the beginning of the cook instead? I've always been happy with my pellet grill briskets but was looking at raising it up a notch and doesn't the brisket absorb most smoke flavor in the beginning? On the other hand I'm a little leery of making it possibly offputting/bitter. Anyone have any experience offhand? :)

While the majority of the video is very informative and well done I have one complaint. The part where you talk about holding temps and checking it with a water pan atleast in my case was completely incorrect. The water pan would only read 150 if I had the oven set to 220 and it held this temp overnight but I noticed alot of juices had come out of the brisket. I temped the brisket and to my horror found it at 210 degrees. I then set my oven to 150 and temped the brisket multiple times over the next 8 hours and found it was holding just above 150 but the damage was already done. So just a word to the wise watch for the water pan to read way to low.

Question Steve. My oven says it goes to 145. I just temped it with a thermoworks ambient probe for a couple hours and it fluctuates all the way up to 175 or so. Not good. What I did notice though is a pan of water is staying around 145 or so. Have you ever wrapped your brisket, then vacuum sealed it and put it in water that was 145 or 150 ish?....would this work? Love your work man

I love the water pan method. The holding period is my biggest problem. I don't have a warming oven and my traditional oven only goes down to 170. I have a sous vide but would have to use a larger vessel than I have depending on the brisket size.

I'm sure there is no difference in taste, but the main difference I can see between a real Texas brisket and the pellet grill is the smoke ring. I almost never see a nice smoke ring from a pellet smoker. I say almost because I have seen one or two with a good smoke ring, but I think maybe those are cold smoked for awhile before cooking.

My oven only goes as low as 170 and fluctuates like crazy. My pellet grill goes to 160. Would it be possible to pull the brisket a little earlier, say 190, and rest at 160?

Bravo!

For a pellet smoker, do you prefer this method or your overnight method?

Would it be possible to grt a breakdown of time and temps in the description?

I want to try this method, but the only thing I am wondering if I should do different is instead of increasing to 300, but to 250 or 275. And this is because I have a traeger pro 575 which is a smaller grill than what you used here in the video. Just curious if that would make any sort of a difference.

You didn't use the pecan shell pellets?

Can you cook the brisket on a grill if you don’t have any smoker grill

Hey Steve, what size pans and grill grate are you using in this video? Thank you.

How does that bark come out if you hold it in a sous vide for resting?

I just can’t understand why pellet cookers don’t have cold smoke generators

Steve can you add a link to your holding oven?

I guess this water pan method should work well on a kamado style smoker also??

Can you add a link to your holding warmer? Thanks!

can you use those holding ovens inside your house?

Ho ho ho!

I don’t have any of the things for a secondary smoke source any other ways I can do it make shift

Do you still use the pecan shell pellets?

What holding oven do you use?

I can buy all these tips, except putting charcoal in a pellet grill. I know most these days grew up with charcoal. But I didn't and see no need for its flavor. Pellets or actual wood, yes. Charcoal, no.

Great video, but who honestly has time for that?, the weekend is over by the time this thing is ready to eat

Is there any way to get that brisket rub in Canada

I am surprised that the bottom of the brisket would burn at such a low temp and on indirect heat.

I’ve heard a lot of comments that smoke tubes produce a distinct sub quality smouldery smoke flavour. I’m surprised it is included in this recipe 😊

DO NOT PUT THE FAT CAP DOWN!!!

Pitts & Spitts pellet grills are glorified convection ovens. Smokes just like you'll see in most videos on KZfaq where an ancillary smoke source is not employed... NO smoke after startup, NONE. Pitts & Spitts sent me a replacement controller within a week of me getting the 1250, telling me "oh, that's 'blue; smoke, it's smoking" (more like invisible smoke). I've had it 5 years now & MUST use an ancillary smoke source. PITA & loss of the entire bottom grate. I guess they must be paying good to sponsor people like Steve, Jeremy Yoder & Harry Soo, to stand next to a smoker that is not even producing ANY smoke (go watch Jeremy or Harry's video), how shameful. Wish I still had my circa 2007 USA made Traeger.

Wouldn't the flat essentially have a higher temp than the point?