How to Smoke a Whole Brisket on a Pellet Grill
Chef Tom shows you How to Smoke a Whole Brisket on a Pellet Grill by breaking it down to basics. He’ll go through each step from trimming & seasoning to putting it on the pellet grill overnight to cook low and slow. Then we let it rest to be served up and enjoyed the next day. He will also demonstrate the Foil Boat Method and make the entire process so easy, you will be able to smoke brisket in your sleep!
► FULL RECIPE: (https://www.atbbq.com/thesauce/recipes/whole-brisket-on-pellet-grill)
HOW TO TRIM A BRISKET: https://youtu.be/tCGByxgKA_M
THE FOIL BOAT BRISKET: https://youtu.be/uTQIB8btxJA
RECIPE COOKED ON: https://www.atbbq.com/grills-and-smokers/pellet-grills/yoder-smokers-ys640s-pellet-grill-with-acs.html
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**PRODUCTS FEATURED **
CANGSHAN HAKU 6IN BONING KNIFE: https://bit.ly/3lz8L7L
YODER SMOKERS YS640S PELLET GRILL WITH ACS: https://bit.ly/3ua2HDh
ALL THINGS BARBECUE NITRILE GLOVES: https://bit.ly/3ZsTymR
HANTOVER COTTON/POLY BLEND GLOVES: https://bit.ly/3Z7GhAf
MEAT MITCH WHOMP WHITE SAUCE: https://bit.ly/3IrgAom
PLOWBOYS BBQ BOVINE BOLD RUB: https://bit.ly/3VmS7Fd
CATTLEMAN’S GRILL LONE STAR BRISKET RUB: https://bit.ly/3VEb7Pd
ALL THINGS BARBECUE DIGITAL THERMOMETER: https://bit.ly/3GKOqmW
SHUN KANSO HOLLOW GROUND 12″ BRISKET SLICER: https://bit.ly/3A9sGOB
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00:00 How to Smoke a Whole Brisket on a Pellet Grill
00:54 Trim up the brisket
05:12 Season up the brisket
08:00 Send the brisket to the grill
09:22 Check on the brisket the next day
10:07 Wrap the brisket in a foil boat
12:40 Pull the brisket and allow it to rest
13:24 The stall
14:22 Slice and serve
16:34 Grab a bite
17:19 Like and Subscribe
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I've made zero briskets on my yoder. I think it's time. Perfect timing on this video.
need to see chud and chef tom have a beer while smoking some meats !
My goal is to find a way to cook the cheaper cuts into a very tasty juicy flavorful eating experience. For example a pikes peak, rump, or sirloin tip roast. These are leaner roasts that are tougher to cook/smoke and have a great juicey eating experience.. I'd be happy to bring you some meat. Raised on our farm. We have a wholesale license so it's all USDA inspected..
Darn fine video tutorial @AllThingsBbq
..I have been skittish about doing a Brisket (doing it wrong and being shamed) . Thank you so much Chef Tom for this video my friend!.
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#BrokerDon
Thanks for the great video.
The stall is, I believe, caused by evaporative cooling.
I wouldn’t “smoke” a hotdog on a pellet grill. Smoke and pellet grills are oxymorons. Fact! Smoke comes from wood and coals. Not pellets.
I am team foil boat all the way. Learned of it first from Chud’s bbq and tried it and don’t think I will ever do it another way again!
Great video
Chef Tom, do you have any concerns about the brisket being between 40-140 for so long?
Best part is you could use the fat trimmings to fry up some potato wedges or french fries in!
Great video! I like the way you broke everything down!
Try wrestling with a 23 lbs shoulder cod . . . thanks for your time
Give me 2 slices of bread and I'll make a sandwich using that entire slab of brisket. 🤤🤤
Chef Tom makes everything look so easy.
I'd love to see you do that on a weber. Most peope don't have pellet grills.
Salt, pepper, and smoke. 13 hours at 200.
I've made a lot of briskets over the years, and a simple whole brisket is always my favorite.
No crazy trimming, no wacky rubs, no competition tricks. Just salt, pepper, garlic, chili powder, and beef.
This looks great Tom. Thanks for the video!
Chef, I want to send a sincere thank you, your way. I've been watching your videos for over a year now, and the things that stand out are always the "minor techniques" that your share. More than once, I've seen the title of a video, knowing full-well, the recipe, my spin on it, and the traditions that I've picked up on the way. I have NEVER seen an atbbq video that didn't teach me something new. Never! I'm currently working on building an outdoor BBQ setup, and seeing your methods have influenced my choices. Thank you, from my entire family! (They reap the benefits of BBQ, the way you BBQ!) 😄😎 Thanks Brotha!
What about a smaller brisket? Not a platoon feeder
The taste then the lean back says it all! Thanks Chef Tom!!
That lonestar rub is a game changer. Best rub I've ever used and it's from the main man chef Tom!
My only recommendation, give it a nice 12 hour rest at 150 degrees. It makes a world of difference
A little bite of heaven, Thanks Chef Tom.
Mouthwatering deliciousness!!! When you foil boat the brisket, do you leave the temp running at 250??
I’m a simple guy. I see brisket, i click on video
And now I'm hungry and having a hankering for brisket.. thank you Chef looked great!
There's a snake in my boot