THIS is How I Get Perfect Juicy Smoked Brisket

[@CuriousGeorge46]

I owe you a big thank you for motivating me to purchase a pellet smoker. I've smoked meat for years with a charcoal smoker. But like you stated, there's no honor in getting up 0200 in the morning to smoked meats to be serve around 1200 to 1700. The process stresses me out to the point where I don't smoke much. However, after trying out my new pellet smoker, Wow! So easy. Temperature control is outstanding. I can actually get some good sleep while doing low/slow smoking. What a blessing. Thanks again. Have a great day sir.

[@eddiewilson8119]

Thank you for all of information, because I'm still learning how to cook a great brisket!

[@jrohe22]

Glad to see you got your smoker! Perfect timing video, I just bought a pellet grill myself :). I’ll be referencing this video for sure, thanks Chef Billy!

[@nataliejanedilao8349]

That is so mouthwatering, chef!

[@mrnburcham]

Salt and Pepper, a page right out of the Texas brisket rule book.And as a dog lover Oliver is the man..🙃🤓

[@scottjames3673]

I was just about to say, Texas is smiling upon this brisket with the nice simple seasoning lol

[@scottfmurphy78]

Dude! You’re a maestro. Absolutely love this recipe.

[@jonkirkwood469]

I'm with Billy on the seasoning. At the end, I place the wrapped brisket in a Yeti for about two hours. The meat cools to about 185 prior to serving. Very tender and juicy. I don't know if the difference is significant, but it sure makes the kitchen smell good. Thanks for the carving demonstration. I always turn too late.

[@inocenciotensygarcia1012]

I loved this video.Never cooked Brisket. I have to try it. Thank You

[@daraghmacgabhann1005]

You absolutely do not need any binder! Salt and pepper is perfectly good as is. Great video overall. Mind you I still use my offset to do brisket rather than my pellet grill, totally different flavor profile, but both are good.

[@Shell0517nj]

Looks delicious!

[@soupysoup931]

14:10, can tell you how much Billy is excited.

[@coachfrank31]

Love my Yoder!!

[@schmittie79]

Quote “I’m seasoning meat, I’m not trying to get ice off my driveway” 🤣🤣this is why I love my chef 😁

[@rickyrose8287]

Chef you are a rockstar

[@benjaminwachold3736]

I’ve heard of using yellow mustard, Salt and Pepper before, I grew up in Texas and that is how it was done down south.

[@FiddleSticks800]

Love your videos, putting these together is certainly a labor of love. I personally prefer a bit of a smoke ring: low smoke phase of 3-5 at 185f before cooking it. But it is fun to see how others do it. Great work.

[@seagee845]

nice looking pot roast 👍

[@itsmillieland]

Can those trimmings be used for burger making?

[@boohoohoohoo]

what is the usage of wrapping it in the butcher paper midway thru?

[@c11scottlewis]

So wait, when are you supposed to wrap it? At the ‘tail end’ of the stall? What temp is that?

[@michaelstollenwerk1899]

Can you tell me more about which smoker you have from Yoder, please?

[@ChefBillyParisi]

640s

[@JohnAdmiralAwesome]

Thank you!

[@2021-j2d]

Love anything grilled or smoked on the pellet grill but how bout an oven brisket recipe too.

[@2021-j2d]

You lost me at Oliver! I’ll have to rewatch now.

[@tarasmatiychuk2376]

Hi Chef, at which point do you wrap brisket up? 150 degrees? Also, sometimes I cut the thin part from the thick part and remove the thin part earlier to keep it all moist. I don't know if you would recommend against it.

[@muzaaaaak]

After that stall, say 170° or so.

[@ChefBillyParisi]

Leave it in tact. Wrap after the stall, so once your temperature starts to rise again.

[@lylejt]

170 internal temp, I assume

[@caveydl]

I wrap once the cook is done. Feel for tenderness and wrap it before you rest it.

[@lylejt]

At the beginning of the video you said 250 degrees but later about the 8 minute mark, the grill was at 49 and you said another 150 to go. Should the grill temp be 200 or 250? My understanding next is when the internal temp is between 150-175, wrap it. Get grill up to 275. Brisket is done when internal temp is between 195-200. Is this correct? Thanks for your help.

[@ChefBillyParisi]

That was the internal temperature of the brisket , not the smoker temp. Smoker at 250. Wrap when it stalls. It will happen between 150-175 and it will just sit at the same temp for up to hours. Turn heat up to 275 Wrap it. Done 195-200

[@CDM-no5jk]

Do you leave it at temp at 275 after wrap? It seems what you write here contradicts what you do in the video. When it stalls in the video you don't wrap it you just raise temp on smoker and say we wrap at tail end. What is tail end temp?

[@CDM-no5jk]

Going for these tomorrow early in the morning. Super excited.

[@muzaaaaak]

Charcoal or wood for a true smoked flavored brisket. Pellet grills just don’t get that true deep smoked flavor. And with modern probes, I can monitor my smoker on my iPhone.

[@ChefBillyParisi]

This Yoder gets pretty dang close. Monitoring smoke temp on phone doesn’t save you from constantly adding wood to the fire box.

[@muzaaaaak]

@@ChefBillyParisi I agree with you. I’m cooking on a Weber S6 Kamado. Rock solid on temps and large enough coal load that I never need to add anything to it when cooking. And it’s a fuel miser like I’ve never seen on any smoker before.

[@ChefBillyParisi]

I had an egg for a bit. It was ok. I really enjoy going through the burn barrel process and making coals for a pit and smoking that way, but it’s occasional. Hands down the best and for sure most old school way to smoke. For these little things I do like 1 brisket, or 1 pork butt, or a few racks of ribs. I’m all in on this new toy.

[@muzaaaaak]

@@ChefBillyParisi the labor of love. That Yoder looks nice. Looking forward to more of your cooks on it.

[@kevincrittendon9430]

Pellet grills just don't get it done and that's coming from a professional Chef! His product lacks a Smoke Ring!

[@jackwritter1302]

Love how he builds the confidence of the audience! 😇

[@lylejt]

Wish I could attach a pic. It’s 12:18 am and so juicy.

[@danielblair5133]

"...I'm pushing buttons these days..." AMEN

[@janvipathak2399]

😍😍I can absolutely see this recipe on the front page of KHAL Page. You should definitely add it there. I love your cooking style ❤❤☺...........

[@angelpathak180]

nice janvi very good website you ask.... i will check it's really awesome ☯☯