No one will agree on binders. I use none.

​@@MalleusSemperVictorbarbeque sauce. It's cuz everyone liked something different

@@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

No sweets on the meat.

@@MichaelGillen-if1nr bro, I never had a big piece of barbeque in my life ever.

How long was it on the grill for?

I normally finish at 220..But sounds yummy your way too

​@@mikedub628Follow her instructions until it comes up to temperature. If I had to guess, though. I would say between 12 and 14 hours.

The pellets don't give as good of a taste as real wood. I barely ever use mine.

I use a Camp Chef XXL with a wood chunk smoke box. The smoke settings plus additional smoke are great.

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

It was never underrated its just pellet smokers made it easy for everyome to be able to do it now.

​@@DraftLogic

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!

@@SlickRick-98 here the cheapest it is is 2.79 lb

Also, don’t use mustard…gives a woody flavor that takes away from the BBQ

Kosher Salt then 16 mesh pepper or equals parts kosher salt and 16 mesh pepper mixed and applied simultaneously. No binder necessary.

Thank you!!! I came right to the comments to say that very thing!!

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".

What would you recommend instead of mustard? ​@@James-bd4ve

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.

Solution=dump the Chinese Traeger, buy a Yoder.

Always hotter closer to the flue. Always hotter on the top shelf. Doesn't matter the brand, that's the way the convection works.

Yup he struggling to slice

@@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.

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.

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.

@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

@ugfinest256 oh my goodness! You gave me all your secrets!🙊 Thank you for responding!🤗🤗🤗

This is literally the same thing.

@@jacobgarcia1206 Are you sure? Lol

​@@duanedelperdang1749it should be the same cut of meat unless Sam's club is trying to pass off other things as brisket lol

@@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

@duanedelperdang1749 yeah idk maybe views or maybe costco trims it different. Usually costco is a hot button for people

“Always” 😂

@@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.

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

I think it mostly started with Franklin.

@@alexg7856the old school places used to do S&P only. Now we see all sorts of great things. Started long before Franklin.

@@alexg7856there’s no way Franklin’s only uses salt and pepper.

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.

@@germanium0615 Untrue. The meat is cooking way before that temperature that but is when the fat starts rendering.

i lived in texas 60s 70s. was not fat side up.

@@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.

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?

fat side towards the heat source @@BrokeMyCrayon

@@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

Hope they were Cuban cigars 😂

Are you sure I heard pellets smokers produce weaker smoke anyways

@@evrongrant301kinda true, but there’s more consistency/volume.

​@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.

Seasoned salt

@@jaayg2903 if you use seasoned salt, you can’t call it Central Texas brisket. We should make this a law 😂😂

@@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.

@@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.

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.

My Lone Star Grillz pellet smoker does an awesome job ,best pellet grill on the market uses pellets and wood chips together

Because there's SO much flavor on the crust . that's why ....

Uh what? It’s called the bark and it forms from a long smoking. It’s not burnt lol.

Depends, but I would say between 10-14 hours. 220 degrees for the fire to get the internal meat temperature to around 200

Depends on the size and quality. Sam's and Costco are not known for high-quality briskets.

When it hits 165 internal, she says it in the vid

@@OfArgento thank you!

the mustard is just a binder

No, it's actually supposed to look like that

​@@babydrippaWhy would anyone want to eat something that looks like it was dropped in dirt? That's what pigs do

@@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.

Nah his barely has any bark

Exactly, if its still fatty, take it off after.

Now

Because it's a binder that adds no flavor

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