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what’s up everybody this is Ethan over here at RTA today we’re going to be smoking a brisket on the pet Grill let’s get right into it I got this brisket from Costco it’s a prime cut brisket um a prime grade brisket um really good quality so even if you look at this um
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you can see that there’s a lot of uh intramuscular fat along here um a pretty good cut again we’re definitely going to trim a lot of this off I know a lot of people say like you know that’s the hardest thing to do but there is a lot to trim off don’t worry we’re not going
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to waste it um a lot of the trimmings is great to ground up into like burgers um and just use in some other items so um yeah we’re going to first things first Pat this dry um you do want a dry brisket as you start um so again you’re
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just going to take a paper towel kind of work with one side again you want to work clean as cleanly as possible as well but we’re going to get this entire side dry then we’re going to flip it over and then do the same thing on the other side
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all right so we got the entire brisket paded dry with paper towel um obviously there’s still going to be some moisture on here just the uh the fat in general is just going to be kind of liquidy especially to the touch um it’s really good fat content especially on a prime
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brisket so next we got to trim this thing um before we even start trimming you have to understand the anatomy of a brisket so there’s really two different kinds of cuts on a brisket if you’re talking about a full Packer brisket so
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if you go to the store and you’re going to buy a brisket make sure it says full Packer the full Packer is going to include the flat which is this kind of part of the meat it’s the thinner part and it runs all the way down here what’s sitting right on top of it is called the
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point so the reason brisket is kind of the king of barbecue is because it’s actually really difficult to make a really good brisket the reason being is you’re trying to cook two different cuts of meat that are very different different at the same time the flat meat
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the flat part of the uh brisket is a much leaner meat and has less intramuscular fat whereas the point has tons of intramuscular fat and it’s some of the best bites in barbecue it’s super
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juicy so the trick is to get both of these pieces of meat to the same temperature at the same in same internal temperature at the same time let’s Jump Right In and start cutting this thing up definitely start with a sharp knife again I’m trying to make this brisket as
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simple as possible um I know you see a lot of videos on YouTube where they have special knives and uh seasonings and Equipment whatever the case I kept this very very simple like this is as Backyard Barbecue as you can get I
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either got everything at Walmart Lowe’s like very easily accessible items so everything I’m using here you definitely have access to so I’m just using chef’s knife I’m starting with the back of the brisket this is where I like to start with my trimming
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um there’s not a whole lot to do back here the main thing we want to make sure of is again you see there’s a lot of this silver skin here um we do want to make sure that uh we do take that off so as much meat is exposed as possible again is it completely necessary no uh
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but again we’re trying to make the best product possible uh with you know basically just doing a backyard barbecue um so again it doesn’t have to be perfect but definitely trim it up a little bit and then you’ll see this
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fat right here that’s pretty thick we’re going to definitely trim that up as well um and then you’ll also see there’s a slight discoloration here and if you feel it it’s a little tough that’s oxidized meat uh we definitely want to
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cut that and trim that off as well we’re going to get to that for sure when I take off silver skin I like just take the tip of my knife go in nice and shallow make a little incision there and then just kind of take it back
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like that and again it’s a little time consuming but definitely it’s going to get a better product as your end result when you do it this way kind of trim this up a little bit again I’m not doing like competition Perfection like this is
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just Backyard Barbecue type stuff don’t spend a ton of time getting the silver skin off um I trimmed up this a little bit um every brisket is going to be a little bit different so again just kind of get a feel for the piece of meat the main thing is just make sure it’s aerodynamic so when the smoke um hits it
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it just kind of rolls off and hits everything I want to show you the big difference between the point meate and the flat meate so if you look over here you’re going to see this nice lean cut of flat again really good really lean we’re
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going to trim up a lot of this fat later but look at this point me look how much intra muscular fat runs inside of the point that’s what makes it so juicy and one of the best that’s cuts of barbecue
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and especially like you know you talk about burn ends and stuff like that like this is this is one of my favorite barbecue items right here is some point meat on a brisket um so extremely juicy when we get all that rendered down it’s going to be awesome um and then as far as this line right here this is what
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actually separates the flat which all this is the flat and the point so the remember the point is sitting right on top of the flat and the flat ends about right here all of this is point meat so
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again I’m going to flip this thing over the top is going to be really interesting this is where we want to like really shape the brisket don’t just throw it away use it for other things but essentially I talked about aerodynamics a little bit so you know
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we’re really going to want to round this out see how thin this is right here um when you have such a thick brisket over here this stuff’s just going to burn anyways um when you’re cooking this for again every brisk it’s different but you
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know 16 to 20 hours it depends on what temperatures you’re doing it at um it’s just going to burn it’s not going to be good a good bite of barbecue so we’re definitely going to want to trim this I like to trim this first because the other thing we’re going to do um I’ve
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already sliced off a side here as you saw this fat cap we want to get it to about a/4 inch a/4 inch thick um we want to leave that on the flat and then up here at the point since you saw there’s so much inter muscular fat in here we
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actually pretty much can take off most the majority of the fat that’s sitting on the point meat cuz we don’t need it at all it’s already filled with fat um whereas the flat since it’s leaner we want to leave a little bit that Fat’s going to melt down into the to the flat
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part of the brisket and it’s going to make it even juicier so um that kind of looks like yeah I mean I’m just going to take my knife I’m going to start here
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I like to uh start with the trimming on the edges first too because it gives me an idea of how thick the fat is here so when I’m trimming it um we’re trimming off the fat cap um I know how deep I
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need to take the [Music] knife so this part’s pretty thick over here um so I really don’t plan on taken too much off over here this is
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what I love about Costco briskets and actually just Costco products in general um they they do a really good job of trimming these up like just right as you buy them so again if you’re doing if you want like a backyard product um that’s
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good there’s really not a whole lot of trimming that you would have to do it’s really just if you want to do it so again um we got a nice rounded Edge over here um again you you can get as picky
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or perfectionist as you want but I mean really it’s just going to look something like this I have a clear view of the fat cap right here and then to take this fat cap off again you know you see it’s really thick right here but thins out here I’m not going to
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take much off the top you definitely want to take the entire outside off um the the top fats um this kind of decal fat um it’s going to be really tough not good bites of barbecue so definitely trim it up under it is where you’re
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going to get the really nice juicy fat so um again I’m just going to make nice long strokes and then if you kind of come in here and see this isn’t even as thick as
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I thought it was right here so I mean it again every brisket is different I’m actually surprised there’s not a whole lot of uh fat right here so actually this is going to be a pretty easy trim and again I just made a mistake it’s okay if you make a mistake it’s
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still going to be good barbecue so um now that I know kind of how deep it is here I’m actually going to U kind of change how I slice up the rest of this but um yeah I’m going to keep working on this and then uh we’ll get to the point right after I got the brisket trimmed up
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here um you can see my uh pile of everything that I cut off and that’s not even everything actually I already uh put some in the refrigerator that I want to ground up this is again halfway how it should look like again I was a little
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surprised at how thin it was right here um but again that just goes to show you that every single brisket is completely different um and it’s also it’s okay you know so um it doesn’t have to be perfect again we’re just doing this for a backyard barbecue so um I left about a/4
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inch all the way across even in the thin Parts though um where it wasn’t even quite a/4 inch I did want to take that um outer layer of fat off one so definitely want to make sure that’s the most important thing um so again it’s just a a really thin cut uh that’s why
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you really need to have a sharp knife when you do this um you can see up here at the point um if you want to come in here a little bit I cleaned pretty much everything off the off the top of the point this is what you get with a prime
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brisket um this is definitely going to blow Choice briskets out of the water as far as the intramuscular fat goes um you know I I used to get my briskets from Snake River Farms but Costco does a great job at producing a really nice
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prime prime grade BR uh brisket um you can see the intramuscular fat lines going all the way through again I didn’t do a perfect job I’m not here for competition this right here this is not going to be like this is all decal fat
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um it’s really hard fat it’s not a great bite of barbecue but that deal fat goes all the way inside so you don’t really want to cut it off aerodynamics is the most important thing so we really just wanted to keep this trimmed up keep it aerodynamic you can kind of see the shape over here that I did um again not
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perfect but just kind of kept it thin all the way through in fact I found a spot down here I can trim up even still a little bit more this doesn’t have to be perfect um this brisket is ready to take on some seasoning so let’s get
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throwing some seasoning on like I said I got all this stuff at like Walmart Lowe’s places like that again this is all easily accessible stuff I’m not using any fancy seasonings uh I didn’t create anything so this is all just um
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spices and seasonings that I personally enjoy and uh that’s what I’m using today as far as a I like to put a binder on this is where some people get controversial do you have to use a binder absolutely not I like it just a little bit cuz I think it keeps um the
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outside just a little bit moist the seasoning adheres a little bit better cuz we’re going to put a ton of seasoning on this this is a big piece of meat we want to throw a lot of seasoning on uh this just kind of helps everything stick a little bit I person personally like kind of like a mustard base I
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always get no sugar though so I’m just this is the one that I’m using uh some Carolina gold but the key is make sure it’s not sugary okay so you don’t want any kind of sugar sugar is just going to burn over a long period of time um the
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other thing you don’t want to drown it either so again I’m just putting a little bit there and then I’m just spreading it everywhere with my hand again doesn’t have to be a ton in fact you want a little bit less um if you don’t want to use like mustard again
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it’s you’re not going to taste the flavor after all that c like such a long cook um you’re not going to taste anything you can also use like olive oil um or you know any kind of oil for that matter that would work just fine too so
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again this is just my preference use whatever you like um if you have something that you currently like then go ahead and use it my wife is going to be angry I just spilled on the floor so uh try and be clean as you do this as well
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perfect yep so I got everything kind of covered there um now with seasoning the key with seasoning um you want to keep it very even so the other thing I know especially if I got any Texans watching watching they’re waiting for me
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to say uh you know salt and pepper and smoke if we were cooking on an offset I would 1,000% agree with you the one thing about a pellet smoker is you’re not going to have as much smoke flavor as you would would if this thing was being cooked on an Offset Smoker so what
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I like to do when I’m cooking on a pellet grill and again some people use smoke tubes and things like that but like I said I’m keeping this super simple I just like a little bit more seasoning on my brisket when I’m doing it on the pellet grill uh just because
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since the smoke flavor is very faint I feel like salt and pepper is just not quite enough so today um I’m going to be using again I got this at Costco I like Woodfired garlic the reason I like woodf fired garlic is especially like if you guys could smell this right now it
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smells extremely Smoky so it’s just kind of adding and helping that smoke flavor get on here I always start with kind of and this is more like a powdery rub I like to start with the powdery rub and then this killer Hogs um again not
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affiliated but I just like their brisket rub it’s super simple it’s truly just salt pepper half and half mix um and I think there’s a little bit of garlic in here but not much not enough to where you can taste it so I like to do the uh
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fine powder first get a nice coat on that and then after that hit it with the salt and pepper um as far as technique you just want to make sure it’s evenly spread around so again I’m not a huge fan of these kinds of shakers um cuz you
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can’t really get a nice Even Flow going it can get a little chunky so again just try and keep your wrist moving and just get it as even as possible this little little Point flap here obviously you want
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to flip it up you should barely see any meat left
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um this thing should be really covered obviously you want to hit the fat as well as the meat and you know what I’m want to try this
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that’s more like what I’m talking about so I can already smell that really nice Smoky flavor just from the seasoning which I think is really going to help give us a nice Smoky product at
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the end here uh another important thing make sure make sure make sure you are hitting the sides you do not want exposed meat um you want every sing single edge bite to be really flavorful and that’s
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also going to help us develop a really nice crust at the end we got the Wood Fired garlic all over the brisket we got the mustard clean up no one got hurt in the making of This film so uh we’re off to a good start and um next again just
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killer Hogs coarse black pepper coarse salt um I believe the pepper in this is 16 mesh um so if you want to mix your own just keep it around 16 mesh um it’s a really good um size of pepper um you
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don’t want it too big but you also don’t want it too small so again just uh as far as hitting this so I love the killer hog Shaker bottles you can already see this is going to be a nice smooth
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easy spread here so again you just want to keep it nice and even um you don’t want any spots like super thick with it and you don’t want to get too thin as well and then again
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definitely make sure you get on the flip side of this and then just kind of gently Pat that in this is kind of how it should look like um again you can see that everything’s covered I have the sides
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all done um there’s really no just exposed meat anywhere I got the pellet smoker running right now it’s about little after 8:00 my time um I’m I’m going to let this thing run overnight
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and I’m also going to keep this my smoker goes as low as 180° so I’m going to keep this thing at 180° all night long the reason I’m doing that is because with a pellet smoker you’re not going to get as much smoke flavor as an offset so I have to
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overcompensate just crank it down to the lowest possible and then just let it smoke all night long here’s where it’s also going to get controversial do I put the brisket fat side up or fat side down 90% actually probably even more than
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that probably like 98% of pellet smokers you’re actually going to put the fat cap down so the reason we do that is because you want it facing the heat Source the vast majority of pellet smokers their heat Source comes up from the bottom yes you have like an indirect heating plate
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and another sheet of metal over that but it’s still going to get hit with radiant heat so we want to protect the meat as much as possible by putting the fat cap down now if you’re using like an offset or even like a ceramic smoker you’re going to actually want to cook that fat
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side up because that air is going to flow over and hit the top so that’s why we’re going to do fat cap down today if you disagree with me let me know in the comments do you guys do fat side up fat side down what do you guys do show me some pictures of the briskets you’ve done uh or if you have not seen a
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difference for me this is how I’m doing it we’re going to go put it on the smoker so let’s go all right we got the brisket right here I’m going to set that close to the Smoke Stack actually I’m going to put
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the point away from the Smoke Stack on this one I’m going to make sure that this flap is folded in that way it doesn’t burn that point flap that we saw so it’s going to look something like
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this oh yeah it’s looking nice so again you can see on my R Tech if you want to come over here so I have the set point at low I have it’s you know it’s going to I just had the smoker open so it’s going to be
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back up to 180 um this thing is extremely accurate um I’m not going to worry about putting probes in now cuz I don’t really care about the temp overnight uh one thing to make sure and another reason I love my retick is
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because this Hopper come on over here check this out so this is a 40 lb hop um I can probably cook this entire brisket without ever refilling it um I know I know a lot of other Hoppers you know are
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around 20 lb um definitely make if you have a 20 lb Hopper make sure it’s like to the top full and then you’re going to have to wake up early and kind of check on it to make sure that you don’t run out of Hoppers but with this I’m not worried at all I got plenty of fuel in here since we are going to let this sit
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overnight and we’re not going to touch it I want to put in a water pan it’s going to keep the chamber just a little bit more moist if the Skin’s going to be a little bit dry in the morning no matter what you do but this will at least help a little bit now again I’m just using regular water I know some of
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you may have seen some craziness about people like seasoning the water or like putting beer in here or bourbon don’t it it it doesn’t change anything to the flavor trust me we’ve all experimented with it save your beer save your bourbon
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drink it while you cook do whatever but don’t put it in here just use water so we’re going to put this in here and then I’m probably going to again it’s about 8:30 right now um I’m going to let it smoke literally all night and then I’ll probably wake up at 7:00 in the morning
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we’ll check on it see where it’s at we’ll probably start probing it and go from there so we’ll see you in the morning good morning everybody at least for me um for you it’s probably been a couple of seconds but for me it’s been pretty much right at about 12 hours um
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it’s 8:30 in the morning here unfortunately Florida weather is super unpredictable um I did not think it was going to rain today that was a last minute thing that Florida decided to do so hopefully uh we don’t get rained on
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still a great day to barbecue though I did wake up a little bit early in the morning so I did cheat a little bit um I did Spritz it a little bit but again you don’t have to um literally any spray bottle will work with a spritzer the one thing is like you do want to have like a
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little bit of a jet um I don’t know if you can see this but like you don’t want it to just be like super Misty like there’s actually like a little bit of jet there so um if just miss uh if it’s just like a Mis bottle it’s just going to evaporate um it’s not really going to
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do what it needs to do so let’s take a look at this brisket let’s see where we’re at so something I also added last night um I forgot to mention we got some beef Tallow um I’m going to show you what we’re going to do with that here a little bit later but I like to smoke some beef Tallow so you can see there’s
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some dryness right here on the Flat Point um you can still see the point is still really moist I kind of expect that just because there’s so much intramuscular fat like I kind of said earlier so essentially what I want to do I just want to hit these dry spots again a nice
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little you don’t just want to like stick and spray you want to kind of do it like that just a nice little Easy Motion um don’t go crazy with it you know maybe hit the back of the point there a little bit briskets looking really good um I don’t really think I need too much more
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maybe some right there but yeah I mean we’re just going to keep letting this ride um at this point I’m probably going to keep checking the brisket about once every hour or two um again I’m trying trying to make this the easiest brisket
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possible hopefully we can uh keep filming without getting rain on the temperature that I’m looking for right now is probably around like 160 170 internal temperature um that’s when it’s the meat is going to stall I’ll go into that here in a little bit um but also
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I’m looking for color I really want a nice dark mahogany bark those are the two things I’m looking for before we get to wrapping so I’ll let you guys know when we’re there so I’ve been coming out about every hour uh there’s one specific spot on the brisket that’s been getting
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a little dry so I’ve just been kind of monitoring that again spraying that um we’re about 15 hours into the cook at this point um I have not probed it at any point um so this is the first time I’m going to be probing it I just have a
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Therma Pro again I’m not affiliated with this brand at all uh I just like this one specifically it gives me really quick temp reads we’re going to Temp it out just kind of see where it’s at I’m assuming I’m probably at around 150 to 155° as far as the
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color so you can see that we’re getting a little bit darker bark here so this is definitely a little bit more of what I’m wanted you can kind of see the dry spot this is the spot that’s been getting a little dry um I’ve just been trying to hit that as much as I can uh keep the
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skin moist so when we’re probing this thing I’m just going to go about halfway down in the center um sweet yeah that was right at about what I kind of was expecting um that 150 to 155 range and uh yeah I’m just going
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to keep letting this ride um again probably going to wait till it hits about 160 to 170 is typically when the Stalls usually happen um and then we’ll get ready to wrap this
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thing and I’ll show you the process on that as I feared it did in fact start raining as you can see um so I’m going to just kind of explain a few things right now and then right after um again
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I don’t want to leave the lid open while it’s raining um so I’m going to explain a few things about the stall um kind of like what it is how to get through it and then I’m going to take the brisket inside and then we’ll go through the wrapping process so I’m pretty much in the stall right now I just temped it out
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at about 165 um which is pretty common 160 to 170 is typically the average um so you might be at like what is the stall um no one has like an exact definition but
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essentially uh the moisture in the brisket is evaporating so that’s kind of like the scientific reasoning on on why it takes so long so the stall is the point in your cooking process where it’s going to take a long time to increase
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temperature um sometimes it even decreases a little bit before it goes back up um and again that is because of this evaporating process that’s happening while it’s in the stall so um um the moisture is cooking out but then
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right after that once it starts to heat back up again that fat starts to render down and bring the moisture back into the meat um so that’s kind of what we’re after sometimes meat can be in the stall as long as you know an hour sometimes
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even 2 hours um the best way to get through the stall is just prepare for it don’t you don’t increase temperature anything like that it’s going to just do its thing naturally um so again just when you get to the point in the stall don’t freak out nothing’s going wrong
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just make sure that when it’s around again you’ll know when it’s a stall as long as you have the good color that you’re looking for go ahead bring it inside you can wrap it and then from there you’re just going to let it ride normally until we hit typically a
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temperature around 203 every briskets a little bit different but that’s kind of your target that you’re going for all right so we got it off of the smoker um you can see so this is is really the color I’m looking for a very very dark
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mahogany bark here I really like how this is coming along so far the other thing that I’m looking for so you can kind of see looks look how
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that’s jiggling especially this point like you want some jiggle like that is that that lets me know that this is going really well the other thing so when I touch
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this I’m checking to see cuz there’s you know this was all fat up top there’s there’s a little bit of stickiness to it right so that’s the other thing that I’m kind of looking for especially up here oh man it’s so soft
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so that’s so you know so these are kind of the signs that I look for before I pull it off of the pellet smoker so in recap again looking for color this is the color I’m kind of going for the touch again nice and jiggly you know
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little bit of uh stickiness to the fat that’s how you know that Fat’s starting to render and then from there um the internal temp when I pulled it off was right at about 170 again your temperature may be 160 165 somewhere in there but um that’s where I pulled mine
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off so from here going to start the wrapping process so to get this thing wrapped um what I like to do take your spray bottle and just kind of spray um spray down the uh butcher paper
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I like a little bit of moisture in there again not a whole lot but you know just enough to kind of keep it moist we’re going to take this brisket set it on here just like this so as you can see I’m using butcher
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paper personally that’s what I’m using obviously you can use foil again this is an age-old debate which is better um I like butcher paper personally because I can get uh it the the meat’s able to
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breathe a little bit if you’re going to use foil don’t add any additional moisture what’s going to happen is you’re basically going to steam your brisket and it’s just going to be sitting in a pool of moisture there’s already so much fat in here that’s going to keep rendering that um it’s just
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going to sit in moisture and that bark that you’ve worked so hard to get is just going to end up being destroyed and it’s going to get soggy so don’t do that but you know so again I I like butcher paper you don’t have to use it you can use foil just a little bit different process now hopefully this jar is not
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too hot perfect so this is that beef towel that I put on the smoker last night all right so I use a glass jar it’s a crappy jar so you could see there’s smoke all over it it’s probably
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going to get if I can’t wash it it’ll get thrown away the reason I did that is because this is going to keep the brisket really moist so what I’m going to do so I’m just going to put this beef fat right on here now this
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is actually something I got from Walmart I was actually really impressed um that Walmart carried this so this is grass-fed beef Tallow grass-fed beef if you can find it have access to it is the best kind um even like grass-fed butter
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um it’s the best kind of product that you can get so I’m always looking for grass-fed beef products Tallow butter but if you can’t find it again any beef towel will work um especially if you are
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using a choice brisket so again this is prime brisket so it’s got a lot of intramuscular fat if you don’t have access to that again you can find Choice briskets at pretty much any Market Walmart uh I know some Aldi’s depending on where you’re at BJs Kroger’s all those places are going to have it so
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this is what I like and that’s pretty much it like I’m not adding anything else into this I have enough uh moisture in there with just the intramuscular fat so you might be asking like why did I smoke the Tallow so the reason I smoked
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the Tallow is because again we are trying to incorporate as much smoke flavor as possible so I like to smoke my Tallow because it’s just it’s just another layer of
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smokiness so as I get to wrap in this I I put it sideways I get about 3 to 3 and 1/2 ft of U butcher paper you can go 4T if you want it extra wrapped the main thing is to just keep keep it tight so I got a nice tight wrap here and then I
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take these edges after I fold it once and fold those edges in and just make a nice little crease right there again tuck it I did uh I’m using two two
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overlapping butcher paper layers I overlap at about 6 to 7 in again you don’t have to get too specific with that so after I have those edges folded again I’m going to flip it once
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and just like that so Yep this is how I wrap my brisket I’m going to put it down like this so that flap stays there and then at this point you can turn your um smokers if you want to to like 250 it’s
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not going to affect the cook at all since we have it wrapped so there’s going to be tons of moisture and humidity in here so you don’t have to worry about anything drying out you can leave it at like 225 2 50 whatever it is just kind of keep it moving faster but
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at this point I’m going to turn mine to 250 and just let it ride until it hits about 203 so I’ll see you then all right so one thing I did want to show you real quick if you have a probe you can go ahead and stick that in at this point it’s pretty good to uh you know see
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exactly where your meat’s at closing in on the last leg of the cook I want to know exactly kind of when it’s hitting around that 200ish Mark and then from there I’m going to be checking it for probe tenderness that’s all I’m doing doing until we get around that 200 as you can see it is still like downpour
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raining it has not been a nice day we got through the cook so it is right at about 5:00 my time we really did right at about 21 hours um just to kind of recap the cook I put it on the smoker at
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8:30 last night I let that ride at 180° until about 8:30 the next day so about 12 hours at 180 I did turn it up to uh 12 5 um at 8:30 in the morning and then
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once I got to the stall uh for me that hit at about 12:30 p.m. um so it was about another 4 hours uh I did wrap it and then I kicked it up to 225 or excuse me 250 so that’s kind of how my cook
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went um I just probed it I was probing right at about 200 to 202 in some spots so I mean this brisket is pretty much done so let’s get it off the smoker let’s get it rested and then let’s cut into it all right guys we just got done
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resting our brisket rest times can definitely vary so again this is also um a big controversy you know how do how long should you rest your brisket technically there is a method called you know hot and fast hot and fast you don’t
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need to rest as much um but definitely with these low and slows you want to rest as long as possible honestly the best kind of product that I’ve had is you know rest like 8 to 12 hours even now you might be asking okay like how do you do that without the brisket getting
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cold um obviously you have a little bit of help um you can put it in a cooler you know so I had an RTA cooler that I put put mine in um from Arctic really really helpful there but even like uh coyote the I know the coyote brand makes
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a warming drawer if you don’t have one or haven’t heard of them they’re really convenient they hold temperature at 140° which 140 degrees is like the perfect slicing temperature like 140 to 150 you know that’s the perfect temperature to
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get those really long rest times if you don’t have access to those go you know preferably 2 3 4 hours in a cooler five um but really you just want to keep it rested until you get around that 140° temperature now this one just for
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filming purposes I did not have the ability to rest it for that long this one rested about an hour to an hour and a half um somewhere in that ballpark so I did leave it just uncovered so would cool down a little bit faster now as far as slicing the brisket how do you cut
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the brisket this is super important if you want good good brisket if you kind of remember the the flat portion of the meat it had um grain you know so so the meat grain was going a certain direction
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it was kind of going in this uh excuse me it was going in this direction here so it was kind of flowing this way so what I would want to do is cut cross from that right so I would start cutting this way and kind of going down until I hit the point once I hit the point and a
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lot of people will cut right in half um then I want to start slicing this way when I get to the point meat so I’ll I’ll just kind of I guess Dive Right into this at this point and again I’m just using a
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serrated knife that I found in my kitchen um I’m not pressing hard I’m just kind of letting the knife do the work um you can use a chef’s knife I mean you can kind of do whatever look at that jiggle see this this is what you want right here like if it’s if it’s not
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jiggling I don’t want it like this is how you know that fat is rendered and like even the fat oh my gosh this is going to be so good oh dude look at this juice coming out like
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look how juicy this is look at that beautiful smoke ring that we got um oh man it smells incredible um look at the flat meat so remember how lean that flat was look at how we were
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able to get this fat so rendered even in the you know what little fat there was there I mean that is just gushing with juice um and that that is what low and slow is all about so we’re already kind of cutting
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Against the Grain there so let me kind of get a when you’re slicing this up um about qu inch slices is good there’s a couple test to know if you got good brisket here oh look at
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that this is called the bent test we got a Clapper folks this is a Clapper look at that that is like literally perfect so you that’s the bend test and then the pull test it should have just very little resistance oh yeah that pulled apart
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super easy but it’s not stringy either like it’s it’s like just H like my gosh this is like literally perfect this is
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actually I’m not even kidding probably my best pellet grill brisket um I’m used to cooking on an offset so for me this was a huge success um as far as texture and stuff I’m really happy with how this came out now the most important part how
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does it taste how did we get uh how did we do with all the smoke um you know did the Smoky seasoning help did smoking the Tallow help as well um you know this is all stuff that we’re going to find out right
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here I really like how that seasoning comes through with the Smokey flavor and I can actually taste a lot of that beef smoked
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beef Tallow on the top um if you see I mean it’s still sitting here like it’s kind of running off right there it really adds that nice Smoky flavor again you’re not going to get as good of a
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smokey flavor on a pellet grill as an offset it’s just not going to happen but for the convenience and the backyard side of things this came out phenomenally I would buy this in a restaurant I would pay money for it um I
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mean yeah like as far as texture texture though this is this is about as tender as any brisket as I cooked on an offset so I mean I mean it literally just pulls right apart now next thing we want to
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get into that point meate this is this is this is the money stuff so again we’re going to cut oh might help if I use the right side again I’m not putting a lot of pressure down just letting the knife
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kind of do its work this is still pretty hot again I didn’t even let this rest properly and
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this is still like phenomenal texture actually if you want this is where you can make some burn ends you know take that end off real right there real quick I do have a brisket knife but
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again I wanted uh super accessible so this one just came from Walmart so zoom in on this piece right here this is what this is the point right like look when I squeeze like
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literally look how much juice is coming out like this thing is so full of rendered fat that I mean it’s literally going to melt in the mouth that point meat is so tender so
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juicy it literally melts right in your mouth this is about as good as a backyard brisket going to get um yeah I’m I’m incredibly pleased with how this turned out as far as the rest of the point slices like I said you’re going to turn it cut
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it in half like it did and just follow it all the way down um and that’s how you’re going to finish out the slices um as far as the flat like I said I’m already cutting Against the Grain right here um you do not want to cut with the
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grain it is it it’s going to turn out really stringy um and you’ll you’ll know if you’re cutting it against the grain or not so this is how you know you’re cutting Against the Grain you’re going to see all these lines if you’re cutting with it it’s just going to look really stringy um it’s not what you want in a
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good cut of barbecue yeah even these thick pieces are just bending beautifully so I’m definitely calling this a success again if you have any questions concerns drop those in the comments if you learned something from this video leave a like if you want to
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see more content just like this uh definitely subscribe I’m going to bring some really easy Backyard Barbecue to your backyard thanks for watching guys
