Brisket Low and Slow on the Pit Boss Austin XL

[@3900Class]

Trying a variation of this tonight for a smaller brisket. Hope it works out!

[@SmokedMidwestBBQ]

Im sure it will be great!

[@lamonteferguson5019]

Awesome great job looks delicious I’m grilling one this Sunday my thing is I have a hard time sometimes over cooking is butcher paper good to used

[@SmokedMidwestBBQ]

Yeah I do like butcher paper or foil. Both are good options! 👍

[@Azurko]

Wife just bought me the Austin XL (first smoker) for our anniversary and I cannot wait to try some of these! Also, I bet that doggo ate pretty good after the trimmings :D

[@SmokedMidwestBBQ]

You have a great wife!! 😀😀 The dogs always eat good, they get lots of leftovers. Stay tuned for more Pit Boss Videos!!

[@ewilly03289]

I'm noticing that on my briskets I started pulling them about 203 and resting them and the flats still pull similar to yours. I'm thinking the narrower swings in the pellet grills compared to the wood fired pits means the briskets may need to go up to 208-210. I know guys that cook with wood fire would NEVER go to 210 but their temp swings are also way more volatile during the process. I have no basis for this hypothesis. I just see some guys pull their briskets at the same temp and they just tear effortlessly.

[@SmokedMidwestBBQ]

Every brisket is going to be different, some are tender at 200 and others are tender at 210. If you do the low and slow typically they won’t need to go up to 210, but if you do hot and fast they will be tender in the 205-210 range.

[@morgangentle1515]

I have the navigator 550 where should I put the brisket on bottom rack or upper rack with water pan under it at 225

[@SmokedMidwestBBQ]

I’d go with the upper rack, less chance of the bottom of the brisket getting too hard and crispy.

[@theplaycallerspodcast6843]

Thank you for the video man. I flowed it and did my first brisket, it turned out great. From Corsicana Texas appreciate ya man! Great channel

[@SmokedMidwestBBQ]

Thank you, I appreciate the great comment! Thanks for watching and keep the smoke rolling on that boss!

[@durwindhickmansr7954]

Those Flies are hungry too, Nice video!!

[@SmokedMidwestBBQ]

Thanks man!

[@vickietownsend9133]

Just tossed a spatchcock chicken on the Austin. Doing a brisket on the 4th. Keep up the great videos, and do one on the jalapeno peppers!

[@ThyronMathewsBBQ]

awsome cook brisk bark off the hook nice smoke ring good job!!!

[@SmokedMidwestBBQ]

Thank you!

[@gustavusbonner7817]

Where did you get that cutting tool from

[@SmokedMidwestBBQ]

I think it came from Ace Hardware, but not 100% as I received it as a gift.

[@spkendrick]

How’s the smoke ring with the pellet grill?

[@SmokedMidwestBBQ]

I can get a pretty good smoke ring with it, just need to use good quality pellets for good flavor and a nice smoke ring.

[@jimswanny1193]

Why did you not trim the fat cap?

[@SmokedMidwestBBQ]

Just personal preference. Some people trim it down to 1/4” and others don’t trim at all.

[@jimswanny1193]

@@SmokedMidwestBBQ thank you

[@yepitsme6202]

Good video. What was the internal temp when you wrapped it and put it back on?

[@SmokedMidwestBBQ]

I’m guessing it was around 165, but I usually wrap when the bark is set. Thanks for watching!

[@kaseymatoush9532]

We follow your videos to a “T” and have solid success. Our favorites are the brisket and spatchcock chicken. Thanks for sharing! What’s next?

[@SmokedMidwestBBQ]

Grilling steaks and glamping is next. Thanks for watching Kasey!! I expect your grill and bbq game to be on point in the Ozarks next month.

[@dixonjames4177]

Great video!! Just got my pit boss and only done a few pork shoulders but getting ready to do a brisket. Got to ask where did you acquire that fat trimmer that looks like the real deal.

[@SmokedMidwestBBQ]

I got it as a Christmas gift, but I think it’s on Amazon. It’s legit. Thanks for watching!

[@rbrown2895]

Nice work, looks great!!👍😎👍

[@kkttss1928]

Do you turn the smoke off after you wrap it?

[@SmokedMidwestBBQ]

Nope, I just keep it at the same temp.

[@m.b8257]

Looks good

[@SmokedMidwestBBQ]

Thanks!

[@darthmaul6693]

What was the internal temp when you wrapped it?

[@SmokedMidwestBBQ]

About 165, however you can wrap anytime after the bark has been set.

[@terrycox9105]

Overnight how many times did you have to add pellets?

[@SmokedMidwestBBQ]

None, it’s really efficient.

[@bossbigjoe]

Did you keep the temp at 225 the whole time? Start to finish?

[@SmokedMidwestBBQ]

Sure did!

[@cokamine818]

Brisket didn’t pull apart so easily, did you notice that? Have you made any changes to your cooking process?

[@SmokedMidwestBBQ]

It pulled apart ok, could have maybe left it on the smoker to come up 1 or 2 degrees more, but every brisket cooks differently. Overall, it was a very good brisket.

[@kevinmcdaniel6977]

What was the P setting ?

[@SmokedMidwestBBQ]

I don’t use the P setting, just the actual temp setting.

[@AntonioCastroSr]

If he don't use his p setting it should be on 4 but that shouldn't matter he didn't use the smoke setting hope that helps

[@SmokedMidwestBBQ]

Correct, the p setting only works if the smoke setting is used.

[@AbeAlaric]

2.50 a pound ?? Thats crazy

[@SmokedMidwestBBQ]

Sure is.

[@shaneayers78]

Did you go fat cap up or down?

[@SmokedMidwestBBQ]

Fat cap down since there is more heat coming from the bottom.

[@shaneayers78]

Wish me luck. Woke up at 230. Brisket on at 3. First brisket ever!

[@SmokedMidwestBBQ]

Shane Ayers good luck!! I’m sure it will be good

[@shaneayers78]

If I could show you a picture you would be impressed good sir. It was amazing. Tender and juicy. Thank you for a very good tutorial.

[@SmokedMidwestBBQ]

Shane Ayers nice!! Glad it turned out great!

[@ofacekillah]

Mas Moscas?

[@Monoholguin24]

Lol

[@rupman27isback]

Awesome video! Those flies though.. :/

[@SmokedMidwestBBQ]

Yeah they came out of nowhere. The brisket turned out great! Thanks for watching.

[@kcrlaterbye]

wHO IS dENNY hAMLIN? Asking for a friend???

[@SmokedMidwestBBQ]

You tell me.

[@MrStiggy77]

all that juice and foil, you will steam your bark off man!

[@SmokedMidwestBBQ]

Not really, the bark was set before I wrapped it.

[@torrionsmith4229]

Opening the foil and letting it “steam off” for about 15-20 minutes before rewrapping and resting helps to reset the bark

[@sdexcalibur]

Holy fly

[@richardjacobson2600]

You misted half the cut.

[@SmokedMidwestBBQ]

I don’t find cutting brisket on camera is good footage.