Brisket Smoked 18 Hours Green Mountain Daniel Boone Pellet Grill

Brisket Smoked 18 Hours Green Mountain Daniel Boone Pellet Grill. A Full Beef Brisket, Smoked on a Green Mountain Grills Daniel Boone Pellet Grill, with Traeger Hickory Wood Pellets. This cook starts for hours in sub-freezing temperatures and goes for 20 hours total, 18 hours on the Green Mountain Grills Daniel Boone Pellet Grill. Proving the Green Mountain Grills Daniel Boone Pellet Grill, can cook a Full Beef Brisket, even in sub-freezing cold weather. Winter type conditions are no match for the Green Mountain Grills Daniel Boone Pellet Grill cooking a Full-Sized Beef Brisket. The Traeger Hickory Wood Pellets, help provide a great smoked flavor and a very noticeable smoke ring in the meat. This video gives the full recipe, without leaving out any steps. And can be used on any type of Pellet Grill.
#Brisket #BrisketRecipe #BeefBrisket
D-Grill's Full Brisket Recipe, for 11+ Pound Brisket:
1. Trim excess fat and silver skin off the meat side of the brisket. Leave the fat cap side alone.
2. Inject with mixture of: 2 cups beef broth, 1/2 cup apple cider vinegar, 1 Tbs dry rub of choice, 1/4 cup Worcestershire Sauce.
3. Cover with dry rub of choice.
4. Cover in pan with foil and refrigerate overnight.
5. The day of the cook, take out of the refrigerator, remove foil covering and allow to sit at room temperature for 1 hour.
6. Smoke fat side up at 165 degrees F. for 4 hours.
7. Turn fat side down, insert meat probe into side of the fattest part of the meat.
8. Increase temperature to 225 degrees F. and cook till meat is 190 degrees F.
9. Texas Cheat, put in foil, make 1/2 batch of the injection mixture and cover the brisket with it in the foil and close the foil, so the liquid stays in.
10. Continue to cook at 225 degrees F., till internal temp is 195° F. - 202° F. and very tender to poke with the meat probe. The meat probe should not feel any resistance at all when inserted.
11. Remove from grill.
12. Still wrapped in foil, place in a cooler.
13. Make another 1/2 batch of injection mixture and pour some over the top of the cooked brisket and reseal in foil.
14. Close the cooler and let the brisket rest in the cooler for 2 hours.
15. Enjoy.
16. Place leftovers in an airtight container with the fluid and refrigerate after the meat is cooler.
17. Leftovers may also be frozen.
Use these referral codes, to support D Grill and purchase items to help your grilling:
Green Mountain Grills and accessories:
www.amazon.com...
Heat Resistant Grill Gloves:
www.amazon.com...

[@jackrathert459]

Looks Amazing !!!!!

[@DGrill]

Makes me want to run outside and Smoke another 🤣

[@greggrosenick3086]

Thanks D, I live in Montana and am excited to try my first brisket on the GMG. I love cooking great BBQ for us northern folks and learning from y'all.

[@duttybobb]

Great content! Subscribed my friend. You sir, are a legend

[@jasonmcmaster4968]

Watching this in 2021 with a tear rolling down my face as I look at the 2018 brisket prices.

[@yopasjim]

You nailed it! Wow! Thanks for all the info in the description! Coming back for more!

[@gabegrollmus3012]

I love that GMG app and how it allows you to start the grill and change temp through your phone. That's really cool.

[@DGrill]

*It makes life so much easier than other methods.* The only times I had to do anything, were the times shown in the video. When I have smoked briskets on my Weber gas grill, I had to go in and out an uncountable number of times. Adjusting temp, adding wood, putting down smoker box flair ups and such. _Then when I was inside my house, Weber's app using Bluetooth instead of WiFi. Meant losing connection issues and having to be isolated to certain parts of my house, if I wanted to track things. Or having to set loud notifications, if I left my phone in a room with connection to iGrill and had to go to another part of the house._ *Green Mountain Grills does it the way others need to follow.*

[@kennethperry82]

Hey d grill keep up the great work I finally purchased a daniel Boone and can’t wait to do my first brisket !! From melb Australia

[@epjones366]

Nice job, gorgeous brisket! Also, if I ever need anything off the top shelf, in the back of a cabinet, I'm asking this guy.

[@DGrill]

😂👍🏿 Thank you!

[@putnamhill]

Impressive! I live in northern Vermont and would love to extend my grilling season. I'm shopping for a pellet grill and so far the GMG Daniel Boone is my favorite.

[@BenDoverII]

Just got the same set up...thanks for the very informative vid. Firing up a brisket tomorrow...

[@DGrill]

Great 👍🏿

[@bryanhoffman8810]

The look on his face when biting into it (14:21 to the end) is what's it's all about!

[@SNeal5966]

That is some delicious looking brisket my friend....well done! Nice Smoke Ring too!

[@CManinLa]

Great video D. Planning on getting my GMG DB for Father's Day. Can't wait to do my first brisket, pork butt & ribs. Keep the videos coming.

[@ezrabrooks12]

GOOD LOOK'N BRISKET!!! GOOD JOB!!! I'M SMOKING RIBS ON MINE NOW!!!

[@DGrill]

Thank you. I will be smoking some ribs slow and low myself at some point. Hope yours turns out well.

[@johnfogg7858]

Nice video!!! You have a GREAT voice!

[@Weaf2727]

Green Mountain Grills should you hook you up with some swag or a nice accessory or two as I've been researching what smoker to buy and I am pretty much sold on the Green Mountain Grills' Daniel Boone (prime SS) and you seem to have the best videos of them in action. Thanks again for sharing...saving up as it will take me about 2 months to put the cash away but my mouth is already looking forward to some amazing ribs, wings, pulled pork, jerky, and many other items!

[@DGrill]

Cool, I hope you get a good deal on a Prime model 👍🏿

[@dcanteo85]

Nice work! Get a cutting board

[@SkavenUK]

Came here to say this. Hopefully he's got one by now as all that effort to butcher it that way in the foil made me cringe lol

[@DGrill]

kzbin.info/www/bejne/b5TVeX6NgquUrMkm38s 👍🏿😎

[@mhshow21]

Awesome looking brisket! I subscribed. I Just got me a GMG Daniel Boone yesterday, looking forward to some good smoked Meat!

[@DGrill]

Thank you and you're going to enjoy it very much. 👍🏿

[@KK-po5bw]

omg beautiful smoke ring

[@dakeypoo]

Made me so hungry!

[@rossptaylor4110]

good job nice editing

[@allenheaps2084]

Damn a 11 lb PRIME brisket for 40 bucks!!! Nice deal!

[@Streizi]

Good Job Sir. 👍

[@rickdudzik9281]

wow im doing one myself for sure now.

[@Hectonicheres]

Great job! Thanks for the tips!

[@DGrill]

You're welcome 👍🏿

[@robpoth7757]

Great video bud. Have a grill dome and tomorrow I'm picking up a GMG

[@dalefoxtail]

Very nice videos my friend. I like how when you did your taste test, you started waving that fork like you was a Maestro that brisket must have tasted so good... Lol Again, great job! And after watching your videos, I think you've sold me on the Green Mountain Daniel Boone pellet grill. Thanks and keep up the outstanding videos. Take care.

[@DGrill]

Glad you enjoy them 👍🏿

[@DGrill]

And yes, it tasted very good 😎

[@gr7485]

Wow, good job. No kidding that to cook a brisket requires some serious dedication. Looks great. I bet it tastes great too. Any idea how many pounds of pellets you burned through?

[@DGrill]

Does tastes great. Kids love it too. Used about one 20 pound bag of pellets. I was adding pellets about every 4 hours, to avoid the low pellet alarm going off. But it can go about 5 hours before that happens.

[@gr7485]

Thanks. I was curious about the amount used because last weekend our temperatures here were similar yours when you did this brisket, but breezy, and noticed we used quite a bit more pellets than usual. I suspect the wind caused much of that increase. I was also trying a different brand of pellets called Lumber Jack. You may have heard of them. They are smaller in diameter than the Traeger brand but 100% flavor wood which is why I wanted to try them. They seemed to burn ok despite the size difference.

[@thomasmiller2089]

Hey D. Just checking in. Haven't seen a video in a few months. Hope all is going well!

[@DGrill]

All good, been busy at my other Channel. *Wave Oven Recipes:* KZbin.com/c/WaveOvenRecipes?sub_confirmation=1

[@alexw4590]

Low and slow you did it right

[@afshirinzadeh5682]

Nice!!! How did you mirror the phone on pc?

[@hinds90]

Crank that temp up brother.

[@DGrill]

Yeah, I cooked this other one much faster. kzbin.info/www/bejne/eWisnKprerapjZY To show both extremes 😉👍🏿

[@rodbaron7629]

I have a fairly new Daniel Boone. I have done some ribs and some incredible tri-tip. Oh, and tons of pizza... Anyways, my mother in law (pain in the you know what) is coming to dinner on Christmas Day. I wanted to impress her with my new skills. Watched your video (awesome stuff) and just bought 12 pounds for $110. I do not want to mess it up. I am going to follow your directions all the way...If we want to eat early, say around 3pm, what time should I start on the 24th?

[@DGrill]

You will need to make that calculation. Sounds like you have a very expensive piece of meat. If it's Wagu, your cooking time may not be the same. When it comes to Brisket, it's done when it's done...

[@rodbaron7629]

@@DGrill Merry Christmas! Well, it was "done" early. Just put it into a cooler with some towels for the 2 hour rest. We are not eating until noon. What is the best way to keep it until then? Ugh...

[@DGrill]

@@rodbaron7629 It's meat. As you would any.

[@kenbehl2659]

Looks awesome! I am picking one of these up next week. What is your favorite way to cook ribs on it?

[@DGrill]

My favorite for all meat, is smoked slow & low 😎. A slow & low ribs video is one of many coming.

[@williamc7460]

Looking at buying one soon. A ? Is it making that sound the hole cook . That up and down sound like a train taken off. Thank for your videos. Keep them coming.

[@DGrill]

It makes the sound as often as pellets need to be pushed. At times pellets are not being pushed, it may make less noise, but it's always making _some noises._ Just sometimes more than other times.

[@danshankle]

Nice Job. Do you have a reason for the 4 hours at 165??? I usually do 225 for the entire cook? Interested in your reasoning. NOT being Critical... want to LEARN :) I have a GM Daniel Boone also. Seems its always at least 18 hours REGARDLESS foe the size of brisket. I also do the Texas Crutch at 200 degrees.

[@DGrill]

Explained: kzbin.info/www/bejne/eWisnKprerapjZYm32s

[@corymiller3219]

Great job D. Man the dedication to take it the 20 hours is impressive. Cheers and good eating.

[@DGrill]

Thank you. I have been long wanting to take one to the finish at 225°. Achievement Unlocked 😎🎉

[@eindride3024]

Great looking brisket! I've been looking at these grills, everybody seems to love them but damn are they really that loud?

[@DGrill]

Yes, you can either enjoy the grill doing the work of pushing the pellets for you. Or you can get a quiet offset smoker and pitch the logs yourself 🤣 👍🏿

[@justinmartin1813]

I've got this smoker, but I don't have the wire shelf on the front, where did you get that?

[@DGrill]

kzbin.info/www/bejne/oYXKpZ-VpZ5ol5Y

[@dougw9224]

Is that horrible grinding noise from the grill? After that is that grill that loud?

[@DGrill]

The sound of easy cooking 🙂. Yes it makes noises and it's normal. The auger makes noises moving the pellets. Beats me having to regulate temp manually.

[@spencerrushin8896]

I am curious on long cooks like this in super cold weather . How often do you have to fill hopper with more pellets because of alarm ? How many total LBS of Pellets did you use on this cook total ?

[@DGrill]

I don't recall and it's going to vary. Don't scared, give it a shot and build from there.

[@KKG51]

Great video Mr. D! I've been doing briskets on the bullet shaped charcoal smokers for years, is there a way to get a water pan between the meat and the grease pan?

[@DGrill]

Wood pellets carry their own moisture. So there's no need to have a water pan with a pellet smoker. And there's no way to get a water pan between the meat and grease drip system, all is close, so you can't fit a pan between them.

[@KKG51]

@@DGrill Thanks D! I guess my other question is on the noise level, it's hard to tell from the video. Is it possible to converse if you are standing near this, or in my case our lots are fairly small and the houses are close, is it loud enough that the neighbors might object if it was being run late at night?

[@DGrill]

@@KKG51 Pellet grills make noise.

[@AFpaleoCon]

I just bought a GMG DB and I’ve done 3 briskets now and still can’t figure it out. They all come out kind of dry and tough. I do 225 until an IT of 165 and then wrap it until an IT of 205 and it’s just not working. I have no idea what I’m doing wrong but I’m wasting s lot of money on brisket.

[@DGrill]

Stop at 190° and see how you like it. Every brisket is different. Most don't need to go as far as 205° F. Anything over 190° will be good and stopping at 190° . It shouldn't be as dry. Also, you can add add some moisture by spritzing and/or pouring in some liquid before wrapping it.

[@rwjw77]

Looks great D. I started using the Texas Cheat at 140° on the last couple briskets I have done. If you do that you will hit your target temp in about 6 hours total. I would imagine your brisket sat at 165° for about 4-6 hours right?

[@DGrill]

No, mine didn't stall at 165°. Mine usually stall in the TC in the 190°s and I pull it. Doing the TC early means less smoke infusion. If I want it faster, I'd use 325° during the cook. That would be more than 6 hours, but a tasty faster brisket. See how I did one on my gas grill like that here: kzbin.info/www/bejne/fX6mmZ-flrqZl5I But I prefer the slow walk to the finish line 😎👍🏿

[@DGrill]

And when I say I pull in that stall while in the TC. I pull late in that stall. Like just after it breaks through that stall. That's when then fat is well broken down.

[@MrJoepeps]

@@DGrill The meat stops taking on smoke at about 160-165...

[@DGrill]

You get more crust waiting and it's smokier due to the more crust. I even find during the Texas Cheat, that butcher paper allows more smoke flavor than foil. And I know KZbinrs who totally disagree. I can only speak for my own mouth 🙂👌🏿👍🏿

[@MattDonaldson]

How many times did you have to fill the pellet box for this cook?

[@DGrill]

Too long ago to recall. Have yourself a couple of bags and you'll have way more than enough. The pellet hopper holds about 5 hours worth. I usually refill early, every 4 hours, just because I don't want to hear the pellet alarm go off.

[@MattDonaldson]

Ok thank you for the reply!

[@jazzmaster9426]

Has anybody ever told you that you sound just like Dennis Haysbert ?

[@DGrill]

Yes, in more recent years.

[@KKG51]

Is very bad to touch Jobo's rum!! Dennis Haysbert in Major League :)

[@earesponsible]

I am really considering buying the Daniel Boone and I'm glad to see this video. One important question...Is the grill always that noisy? I could not hear what you were saying when you were next to it. I don't hear that much noise in other videos.

[@DGrill]

Backyard Jack It's a loud and noisy grill. But you really can't hear it inside the house. You can outside near it. Pellet smokers make noises.

[@sethwheeler7811]

GMG states that as long as its keeping temp, its working fine (don't worry about the noise). I have the same grill as D Grill and having used it many times, I would buy it again knowing what I know now.

[@jerryhubbard4461]

I believe I will stick with my Big Green Egg. Your smoker sounds like it is about to take off. What size is that jet engine.

[@DGrill]

Makes the work easy. It's the auger moving the pellets instead of me having to do anything. WiFi remote control, able to see and adjust temp from my house, or even away from home via internet. I considered the Egg, but happy I settled on a GMG.

[@DarkTibbles]

Looks delicious! How many pellets did you have to go through?

[@DGrill]

Not really a full bag.

[@mv20297]

You must be pretty tall! Your head is like 7 inches from the fan! 14:50

[@DGrill]

Yes and it's closer than that 🙂

[@raw1023]

They invented this amazing contraption called a ...cutting board, it’s wonderful! 🤣

[@DGrill]

kzbin.info/www/bejne/eWisnKprerapjZY

[@alexfatio]

Next, pork butt on the pellet grill please!

[@The-Skinn]

How many times did you have to add pellets?

[@DGrill]

Sorry I had to delete my earlier reply. I thought you were asking in regards to my latest video, about Hot & Fast Pulled Pork. Regarding the 18 Hour Brisket. Anything not said in the video, I don't recall. Have yourself a couple of bags and you'll probably be OK.

[@davidfreeman8079]

is that grill really that loud?

[@DGrill]

It is noisy and smokey. I mean, depending on conditions, it will have smoke around it too. Keep in mind I was close up, so it's not as loud further away. When I am in the house I cannot hear it.

[@onteralkylandezes6670]

use a cutting broad next time

[@DGrill]

kzbin.info/www/bejne/eWisnKprerapjZY

[@Grogansweep14]

How tall are you man?

[@DGrill]

6' 5" 👍🏿

[@BillSauceify]

Are all GMG fans that loud?

[@DGrill]

It's the nature of pellet smokers. I do have a directive mic pointing at it. So it's pronounced. It's the fan and auger system.

[@BillSauceify]

@@DGrill awesome thanks for the info. Food looks awesome 👌.

[@MasterMoore2010]

Otter on the grill is too loud. Could not hear the details.

[@DGrill]

Full recipe is in the video description. So you can read anything you missed. 🤓

[@smokeyraysbbq1502]

Wow that was way too long to cook... You can cook a nice tender and juicy brisket in 5 hrs

[@DGrill]

No, a hot and fast brisket is not as tender and not as well smoked. Although I have done briskets hotter and faster before. They are not as tender and flavorful as this. Sure, if you just want a brisket cooked, you can do it faster. If you just want some smoke, you can do it faster. But if you want something that is on another level. Go Slow and Low 😎