[2 - 2] dark bark rendered fat and tender
[2 - 4] brisket on a pellet grill yeah it's
[4 - 6] possible and i'm going to show you
[6 - 7] exactly how you can pull it off at home
[7 - 9] so very standard brisket trim here
[9 - 11] nothing special start on the fat cap
[11 - 13] trim off the brown parts of the brisket
[13 - 15] cut down the fat cap to about a quarter
[15 - 16] of an inch and then round out the
[16 - 18] brisket go to the lean side and then cut
[18 - 20] out the decal fat and it's good to go
[20 - 22] now for seasoning i'm doing derby style
[22 - 25] with pepper salt and then lowries so
[25 - 27] there are a lot of factors that go into
[27 - 28] what makes a brisket really good when
[28 - 30] it's finished but you can break down
[30 - 32] these factors into two groups internal
[32 - 34] factors and external factors the
[34 - 35] internal factors are basically that the
[35 - 38] meat isn't under or overcooked the fat
[38 - 40] is rendered on the inside and also the
[40 - 42] collagen has completely broken down the
[42 - 44] external factors are that the fat cap is
[44 - 46] nice rendered and sticky and the bark is
[46 - 48] dark nearly black in an offset because
[48 - 49] it cooks with convection if you're
[50 - 51] running your fire correctly the external
[51 - 53] factors of the brisket should be done
[53 - 55] before the internal factors at least
[55 - 57] most of the time and that's because the
[57 - 59] movement of hot smoke over the meat
[59 - 61] dries it out super quickly and this jump
[62 - 63] starts the mild reaction which is the
[63 - 66] browning process or the bark formation
[66 - 68] process in terms of our brisket as a
[68 - 69] result the bark on an offset brisket
[70 - 72] will look absolutely fantastic like four
[72 - 74] hours into the cook and at that point
[74 - 75] the internal temperature is like around
[75 - 77] 150 degrees not even close to being done
[78 - 79] but that is not the case with a pellet
[79 - 81] grill although there is some convection
[81 - 83] going on inside of the pellet grill as
[83 - 85] evidenced by the smoke coming out of the
[85 - 86] small chimney there are other cooking
[86 - 88] processes that are occurring within the
[88 - 90] pellet grill like the radiant heat
[90 - 92] that's coming off of the fire pot that's
[92 - 94] right under the cooking grates because
[94 - 95] of this pellet grill briskets usually
[95 - 97] finish cooking really fast even though
[98 - 99] the fat on the top hasn't completely
[99 - 101] rendered nor has the bark completely set
[101 - 104] yet resulting in either an overcooked
[104 - 105] brisket that just completely falls apart
[105 - 107] when you try to slice it or a brisket
[107 - 109] with terrible bark but i'm going to show
[109 - 111] you some tricks to boost the external
[111 - 113] factors of the brisket so that by the
[113 - 115] end of the cook we will have a perfectly
[115 - 116] cooked brisket from the inside to the
[116 - 118] out and the first trick i'm going to do
[118 - 120] is dry brine this brisket and this will
[120 - 122] basically dry out the surface of our
[122 - 124] brisket which will give us a head start
[124 - 125] on that mayard reaction which will give
[125 - 127] us a great bark at the end and that's
[127 - 129] because the my yard reaction does not
[129 - 131] begin until the surface of the meat is
[131 - 132] dry so i'm gonna stick this brisket in
[132 - 135] my chilled yeti for about eight to ten
[136 - 137] hours all right guys i highly advise that you
[137 - 139] all right guys i highly advise that you pause the video right now run and get
[139 - 141] yourself a notepad and a pen because
[141 - 143] this pet setup is gonna be pretty
[143 - 146] extensive also just fyi i'm using my
[146 - 147] camp chef woodwind pellet grill to cook
[148 - 149] this brisket so the first thing i want
[149 - 151] to cover is temperature so i have set my
[151 - 154] pit to 200 degrees fahrenheit and i
[154 - 156] would say go between 185 degrees
[156 - 158] fahrenheit to 210 degrees fahrenheit
[158 - 161] depending on how big your brisket is
[161 - 162] secondly make sure you get a good
[162 - 164] quality pellet because the pellet is
[164 - 166] where we get the smoke flavor into our
[166 - 168] brisket so do not cheap out here i'm
[168 - 171] using a blend from camp chef and i've
[171 - 173] never used their pellets before but i
[173 - 174] have heard good things about them so
[174 - 176] we'll see how they do today also if you
[176 - 178] use crappy pellets you're going to get
[178 - 179] temperature swings during your cook and
[179 - 181] you could get ash build up which could
[181 - 183] turn out to be a burnout in your pellet
[183 - 186] grill now for the third tip so as you
[186 - 187] can see we are cooking this brisket on
[187 - 189] the upper grate so like i said before
[189 - 191] there is a lot of radiant heat coming
[191 - 193] off of that fire pot right under the
[193 - 194] grates so basically we're just maxing
[194 - 196] out the distance between the brisket to
[196 - 199] that fire pot in my previous experience
[199 - 201] i have put a brisket on the bottom grate
[201 - 203] and the thing that i noticed is that the
[203 - 205] brisket tends to get puffed up just like
[205 - 207] when you do a hot and fast brisket so if
[207 - 209] the brisket starts puffing up like that
[209 - 210] you know that it's gonna be done really
[210 - 212] fast and the bark is not going to be at
[212 - 215] that super dark offset quality and
[215 - 216] that's why i think it's super important
[216 - 218] if you want a really dark bark to make
[218 - 220] sure that you put your brisket on that
[220 - 222] top rack now if you're forced to use
[222 - 224] both racks or you simply don't have an
[224 - 226] upper rack i would say just go super low
[226 - 228] in the cook i'm talking like around the
[228 - 231] 180s just to keep the firepot as cool as
[231 - 232] possible while you're cooking the
[232 - 234] briskets but another alternative is you
[234 - 236] can just go on amazon and pay like 20 or
[236 - 238] 30 bucks for a foldable upper rack so if
[238 - 240] you're interested in that option i will
[240 - 242] have a link in the description for an
[242 - 244] upper grade now let's go to the bottom
[244 - 246] grate so as you can see i have a foil
[246 - 248] pan and some fire bricks so the foil pan
[248 - 250] is just there to hold the fire bricks
[250 - 252] and i'm hoping that the fire bricks will
[252 - 254] absorb the heat from that fire pot and
[254 - 256] then disperse it over the surface area
[256 - 258] of the bricks and i actually got this
[258 - 259] idea from raleigh smoke but
[259 - 261] alternatively you could use either water
[261 - 263] or sand as a heat sink but with the fans
[263 - 265] and the air circulation inside of the
[265 - 267] pellet grill i just wouldn't want to get
[267 - 269] sand on my brisket and in terms of water
[269 - 271] like i said before i want this brisket
[271 - 273] to be bone dry i'm talking spongebob and
[274 - 276] sandy cheeks house dry so i want
[276 - 278] absolutely no water in the cooking
[278 - 280] environment now alternatively i could
[280 - 281] have used the fat trimmings that i got
[281 - 284] from the brisket put that in a foil pan
[284 - 285] and then use that to deflect the heat
[285 - 288] but um i'd already bought the fire
[288 - 291] bricks when i realized this so i'm using
[291 - 293] the fire bricks finally i have two
[293 - 295] chunks of wood on both sides of the
[295 - 297] brisket to basically tilt the brisket so
[297 - 299] that any liquid that would have pulled
[299 - 302] on top of the brisket ruining my bark
[302 - 303] would just fall off and this is
[303 - 305] important because as you can see i am
[305 - 307] cooking this brisket fat side up but
[307 - 309] anyways shout out to harry sue for the
[309 - 311] wood chunk tipping brisket trick because
[311 - 313] i learned that tip from his youtube
[313 - 315] channel a long time ago when i only had
[315 - 317] my weber smoky mountain alternatively
[317 - 319] you can tip your briskets when it starts
[319 - 321] to pull like every 30 minutes or so but
[321 - 323] the first problem with that is that a
[323 - 324] pellet grill works on an auger system
[324 - 327] that's pushing out pellets based on the
[327 - 328] temperature readings so if you open the
[328 - 330] door too often you're gonna cause
[330 - 331] temperature swings during your cook and
[331 - 333] the second reason and definitely more
[333 - 335] important is i'm about to go to bed
[335 - 337] right now so i'm not gonna be around to
[337 - 339] tip the brisket so i'm also leaving one
[339 - 341] of my camp chef probes inside of the
[341 - 343] brisket so that just in case anything
[343 - 345] goes wrong during the cook the app will
[345 - 347] alert me and i can get out of bed and
[347 - 348] fix it and this is where the pellet
[348 - 351] grill shines man just set your barbecue
[351 - 353] and chill you could literally have
[353 - 355] barbecue every single day if you wanted
[355 - 358] so cool but anyways i'm tired so i'll
[358 - 360] see you guys in the morning
[360 - 362] good morning so it's been right about
[362 - 364] nine hours since i put this brisket on
[364 - 366] and it is just about entering the stall
[366 - 368] so let's go ahead and see how the
[368 - 371] brisket is doing so far
[371 - 372] all right look at that
[372 - 375] getting a nice crust on it okay so at
[375 - 377] this point as you can see the bark is
[377 - 379] looking pretty nice it's getting a
[379 - 381] little too dark on the edges in
[381 - 383] comparison to the center of the brisket
[383 - 384] so i'm gonna start spritzing the sides
[384 - 386] of the brisket but i'm also gonna hike
[386 - 387] up the temperature so that we can get
[387 - 389] this brisket out of the stall and then
[389 - 391] we can wrap it if we need to all right
[391 - 392] and notice how i'm just spraying the
[392 - 395] edges of the brisket again we want the
[395 - 397] bark to set so if i start spraying this
[397 - 399] part we're basically going to wash off
[399 - 400] the bark it's going to take this whole
[400 - 403] thing just way longer to cook and we're
[403 - 404] working with a small brisket here so you
[404 - 406] know it's going to be really easy to dry
[406 - 409] out this brisket if we mess around too
[409 - 411] much so again just
[411 - 413] spraying the sides all right so it's
[413 - 414] been about two hours since we hiked up
[414 - 417] the temperature to 250 degrees and we
[417 - 419] know that the brisket is ready to wrap
[419 - 420] and the reason why we know that is
[420 - 422] because first of all the bark is looking
[422 - 425] really good right now a nice dark color
[425 - 427] and second of all when we put our finger
[427 - 429] on that fat cap we can see that the fat
[429 - 431] is just giving way it's nice and squishy
[431 - 433] so we know that the fat is rendered so
[433 - 434] i'm going to go ahead and wrap this
[434 - 435] brisket and i'm going to be using
[435 - 437] butcher paper today and i'm also going
[437 - 439] to be adding in some wagyu beef tallow
[439 - 441] inside of the wrap so this wagyu beef
[441 - 443] tallow has been sitting in my fridge for
[443 - 445] like three or four months now basically
[445 - 447] i used it in a skit that i did for one
[447 - 448] of my intros so if you guys are
[448 - 450] interested you can check out that video
[450 - 451] and i'll have that linked in the
[451 - 452] description if you haven't seen it but
[452 - 454] another added benefit is that wagyu beef
[454 - 456] tallow is a very high quality fat so it
[456 - 458] won't hurt putting it on our brisket and
[458 - 460] the whole point of the tallow is just to
[460 - 462] soften up the bark on the outside again
[462 - 465] we went pretty far into the cook
[465 - 466] unwrapped so parts of the brisket are
[466 - 468] kind of crispy so that beef towel is
[468 - 470] kind of acting as lotion for the ashy
[470 - 472] parts of the brisket then i'm gonna put
[472 - 474] the wrap brisket back on the cooker and
[474 - 476] then raise the temperature to 300
[476 - 478] degrees fahrenheit until the brisket is
[478 - 479] done and i'll know it's done once i pick
[479 - 481] up the brisket right in the center and i
[481 - 483] feel to see if the collagen has broken
[483 - 486] down i know that it is if it feels
[486 - 488] jiggly in my hand then i'll rest it and
[488 - 493] then we can see how it turned out
[494 - 494] all right so before i cut into this
[494 - 496] brisket i need to say that this is my
[496 - 498] first time cooking on a pellet grill in
[498 - 499] a really long time and there is
[499 - 501] definitely a learning curve to getting
[501 - 503] back into it so previously after i
[503 - 505] wrapped up the brisket i said that i put
[505 - 508] the pellet grill to 300 degrees well 30
[508 - 509] minutes into that i realized that there
[509 - 511] was just so much radiant heat emanating
[511 - 514] off of the fire pot that i had to bring
[514 - 515] down the temperature so i dropped it
[515 - 517] down to about 260. but anyways i'm gonna
[517 - 519] go ahead and cut into this and i'm going
[519 - 520] to start out with
[520 - 523] our brisket junior so off camera i ended
[523 - 525] up pulling off the brisket junior and
[525 - 526] put some of that wagyu beef towel on it
[526 - 527] put it in some butcher paper and it's
[527 - 529] been resting in the oven another thing
[529 - 531] about the brisket junior is today i was
[531 - 533] watching my daughter so i didn't have a
[533 - 536] lot of time to eat lunch so i actually
[536 - 540] um cut off pieces of the brisket junior
[540 - 542] and ate it so uh forgive me for that
[542 - 544] but yeah let's go ahead and cut this
[544 - 546] thing open see how it is
[546 - 549] flat end cap never gets old beautiful
[549 - 555] brisket junior
[556 - 556] so brisket junior was shredding apart
[556 - 559] quite a bit and it's because i burned it
[559 - 561] but it's not terribly bad still looks
[562 - 563] really good it's just really falling
[563 - 566] apart it's still going to be delicious
[566 - 568] let me try it actually
[568 - 570] still really tasty but a little bit too
[570 - 571] much salt for my taste if i'm being
[573 - 575] honest all right on to the main event let's see
[575 - 579] all right on to the main event let's see how this thing turned out
[581 - 581] oh man this thing is so cute absolutely
[583 - 585] adorable beautiful bark all right
[585 - 590] beautiful bark all right let's go ahead and cut this thing
[592 - 592] really pleased with the fat render on
[592 - 596] the top of this brisket
[599 - 599] definitely overcooked it but
[599 - 604] not a bad brisket
[605 - 605] all right let me go ahead and try one of
[605 - 608] these burnt ends
[613 - 613] that's good the bark is a tad bit too
[613 - 615] crispy for my taste but
[615 - 617] great smoke flavor
[618 - 620] on this brisket tastes so good it
[620 - 622] reminds me so much of an offset brisket
[622 - 624] but again not perfect by any means and
[624 - 626] i'm looking forward to just continuing
[626 - 628] to try different things and trying to
[628 - 630] refine my technique on the pellet grill
[630 - 631] so a big thank you to camp chef for
[631 - 633] sending me this peli grill because i
[633 - 635] have been wanting one for so long and if
[635 - 636] you guys want to know more about the
[636 - 638] camp chef woodwind that i used during
[638 - 639] this cook then you can watch the next
[639 - 640] video on your screen where i did a