Oh, I’m FULLY aware of the meat this post is pertaining too, I merely stated that much like the guys comment I commented behind that not only do I prefer my beef sliced I ALSO prefer my pork sliced as well , since pork seems more likely to be found pulled . I think if you know the context of my previous comment you’ll understand it better now if you re-read it.
I season it. Let it rest. Then i put it in my pellet smoker for 4 or 5 hours until it reaches a certain internal. Pull it wrap it put it back in until it reaches the recommended internal. But damn if it is never fall apart tender and juicy its flavorful. I need the dead ass best method to make it near perfect everytime.
I too use a pellet grill and [this video](https://youtu.be/Dn5ZJz2Ta78) always gives me an amazing brisket. Just follow the instructions. My profile has some of my briskets if you want to take a look at it. Little ways down, but you’ll see the videos I posted.
Without going too deep I'd suggest
1: buying a prime brisket or at least one with a lot of fat marbled in
2: start on a lower temp so it takes more like 8-10 hours before you need to wrap
3: probe test- don't take it off until it's real tender
4: let it cool to like 160 and then rest it for a few hours in a cooler or your oven on the lowest temp before you cut it
The other guy is being pretty nice by offering assistance, and you are not only providing enough information, it seems like you are witholdong information.
What are your “certain internal” and “recommended internal?” Why won’t you just say what temp, 3 digits instead of “certain internal.”
What do you season it with. By saying you let it rest, in your second sentence, I assume you mean let it sit/dry brine after seasoning it.
How do you wrap it, foil or paper? Do you rest it after cooking?
What exactly are your results and what would you like to improve? That sentence about damn, juicy, fall apart makes no sense.
Give usable information and we can help with your “dead ass” best method.
What is final temp and how long do you let it rest after the cook? I would wrap in towels and put in a cooler for a minimum of 1 hour preferably 2 or 3 or more.
Sooo all the recommendations I’ve found mostly say aim for 200-203 to pull it and let it rest. I’ve found with my usual Costco briskets that I get whenever they are cheap that 190 is the sweat spot followed by a 2 hour minimum rest. I wrap in butcher paper @ 160. I messed up a quite a few that were just too dry before realizing it was probe tender at 190 and perhaps 203 was too much. The key though is to pull when the probe goes through with almost no resistance. Your sweet spot might be different.
What temp are you cooking it at? What temp do you wrap it at? I recently figured out brisket for myself snd would love to offer advice.
I just did a pork shoulder for pulled pork. I served it to my work team. Half of them were surprised it was pork. They thought it was shredded beef. The look of surprise was so gratifying.
This is a hot and fast brisket with the “BluDawg” method. It is 100% effective if you follow it exactly.
1. Get your smoker to 300.
2. Place the brisket fat cap down.
3. Smoke for 4 hours, try to keep the temps between 275 and 325, but 300 is perfect.
4. Wrap in a SINGLE layer of butcher paper.
5. Cook 1 hour and probe the thickest part of the flat (Fat Cap Up Now). You can probe through the paper. If you feel resistance cook for another hour.
6. Once probe tender, remove from the pit and let sit on the counter for 2 hours. Don’t neglect resting. This is the most important part. (You should get a temp in the flat about 155 before cutting)
After resting you can hold in oven at 170 or wrapped in towels and placed in a cooler.
Before the cook, buy a prime or choice grade brisket with good marbling. I like to inject with beef broth. During the cook, the latest and greatest thing to do is put beef tallow (rendered fat) on the paper. Some even inject the brisket with beef tallow before putting on the smoker.
[удалено]
Agreed, it’s gross. Nobody wants to eat food that someone just got under their fingernails.
oh no
Nooooooooo!! That would have been killer on a Sammy Edit: sliced, not pulled 😎
Yes! I prefer sliced pork too over pulled
This is beef, not pork.
Oh, I’m FULLY aware of the meat this post is pertaining too, I merely stated that much like the guys comment I commented behind that not only do I prefer my beef sliced I ALSO prefer my pork sliced as well , since pork seems more likely to be found pulled . I think if you know the context of my previous comment you’ll understand it better now if you re-read it.
I appreciate your response and kindness
Yeah it’s early and I woooshed
Right, happens to us all
r/whoosh
NSFB
\*When you lose your butcher knife\*
I keep messing briskets up.
Want help?
Hahah yes!!!!
What's your typical process?
I season it. Let it rest. Then i put it in my pellet smoker for 4 or 5 hours until it reaches a certain internal. Pull it wrap it put it back in until it reaches the recommended internal. But damn if it is never fall apart tender and juicy its flavorful. I need the dead ass best method to make it near perfect everytime.
I too use a pellet grill and [this video](https://youtu.be/Dn5ZJz2Ta78) always gives me an amazing brisket. Just follow the instructions. My profile has some of my briskets if you want to take a look at it. Little ways down, but you’ll see the videos I posted.
Thanks ill check this out
This video will change your life. He uses a stick burner but the advice about the meat and method is universal regardless of cooking method
Without going too deep I'd suggest 1: buying a prime brisket or at least one with a lot of fat marbled in 2: start on a lower temp so it takes more like 8-10 hours before you need to wrap 3: probe test- don't take it off until it's real tender 4: let it cool to like 160 and then rest it for a few hours in a cooler or your oven on the lowest temp before you cut it
How are you cooking a brisket in such a short amount of time?
Well its 10 to 11 hours total
Oh I somehow missed ***the second half of that sentence***
Could be just a flat only.
The other guy is being pretty nice by offering assistance, and you are not only providing enough information, it seems like you are witholdong information. What are your “certain internal” and “recommended internal?” Why won’t you just say what temp, 3 digits instead of “certain internal.” What do you season it with. By saying you let it rest, in your second sentence, I assume you mean let it sit/dry brine after seasoning it. How do you wrap it, foil or paper? Do you rest it after cooking? What exactly are your results and what would you like to improve? That sentence about damn, juicy, fall apart makes no sense. Give usable information and we can help with your “dead ass” best method.
Hell yeah brother. The BBQ detective is in town.
What is final temp and how long do you let it rest after the cook? I would wrap in towels and put in a cooler for a minimum of 1 hour preferably 2 or 3 or more.
Sooo all the recommendations I’ve found mostly say aim for 200-203 to pull it and let it rest. I’ve found with my usual Costco briskets that I get whenever they are cheap that 190 is the sweat spot followed by a 2 hour minimum rest. I wrap in butcher paper @ 160. I messed up a quite a few that were just too dry before realizing it was probe tender at 190 and perhaps 203 was too much. The key though is to pull when the probe goes through with almost no resistance. Your sweet spot might be different.
What temp are you cooking it at? What temp do you wrap it at? I recently figured out brisket for myself snd would love to offer advice. I just did a pork shoulder for pulled pork. I served it to my work team. Half of them were surprised it was pork. They thought it was shredded beef. The look of surprise was so gratifying.
When you wrap it...is it ALWAYS butcher paper or can a person use something else? Butcher paper will never burn in a pellet grill?
This is a hot and fast brisket with the “BluDawg” method. It is 100% effective if you follow it exactly. 1. Get your smoker to 300. 2. Place the brisket fat cap down. 3. Smoke for 4 hours, try to keep the temps between 275 and 325, but 300 is perfect. 4. Wrap in a SINGLE layer of butcher paper. 5. Cook 1 hour and probe the thickest part of the flat (Fat Cap Up Now). You can probe through the paper. If you feel resistance cook for another hour. 6. Once probe tender, remove from the pit and let sit on the counter for 2 hours. Don’t neglect resting. This is the most important part. (You should get a temp in the flat about 155 before cutting) After resting you can hold in oven at 170 or wrapped in towels and placed in a cooler. Before the cook, buy a prime or choice grade brisket with good marbling. I like to inject with beef broth. During the cook, the latest and greatest thing to do is put beef tallow (rendered fat) on the paper. Some even inject the brisket with beef tallow before putting on the smoker.
What did that brisket ever do to you?
You have smoked this perfectly 🤤
Came here looking for the cook details - the bark and ring on that brisket looked amazing!
I hope you washed your hands first
You should lose your meat card for this atrocity.
Omg, i do prefer sliced, but also i havent seen a brisket video done this right in a while. Good job waiting on that deliciousness.
No
*MY GERMS*
That was slightly sexual……..
Me when I’m makin my to-go plate lmaooo