The EASIEST Smoked Brisket Recipe on the Traeger Timberline 1300 | Heath Riles BBQ

[@aaasports9898]

This channel is vastly underrated

[@HeathRilesBBQ]

Appreciate it

[@8535eddie]

You are my number one BBQ go to guy …. You rock.

[@HeathRilesBBQ]

Appreciate it! Thanks for all the support.

[@randyhodge866]

I use the garlic jalapeño as a base on just about everything too. Phenomenal on veggies. And if I’m cooking on the blackstone, it’s always nearby. Keep up the great content Heath.

[@rueridge7597]

Really good stuff

[@HeathRilesBBQ]

Sounds great, thank you!

[@WCHN2011]

I really needed this video. I've only smoked a brisket one time in my life, and it didn't go well.

[@HeathRilesBBQ]

All about practice! I've definitely messed up a few times in my life.

[@rueridge7597]

Anytime I wrap in foil I open it up for 5-10 minutes to stop cooking. Get mushy bark otherwise. Lately been resting in paper or foil in oven at 140° instead of cooler. Let sit as long as I can. 6-10 hrs best. Learned from Goldee’s BBQ in Texas. 2nd best brisket tip I’ve ever gotten.

[@HeathRilesBBQ]

Sounds great!

[@planetfabulous5833]

I love that cutting board..I need that in my life!

[@HeathRilesBBQ]

Check out my guy Heath Bletzacker - facebook.com/bletzackerswoodshop

[@traviswilliams5201]

That looks amazing sir I’ve never cooked brisket before the one I pick up is really thick at one end and thin at other can I just cut in half and cook separate for a more even cook

[@HeathRilesBBQ]

Awesome!

[@ctFlyman]

Looked like you were going to go into a happy dance after that taste - great video, thx

[@HeathRilesBBQ]

Glad you enjoyed it

[@bakesfff6003]

Simple, easy, there's no such thing. It's a job but it's worth every minute.

[@HeathRilesBBQ]

Just meant to be a simpler recipe

[@SouthernCoastalCookingTM]

looks good man, nice and easy

[@HeathRilesBBQ]

It is!

[@kevinmcsweeney6560]

Looks fantastic.

[@HeathRilesBBQ]

Thanks, Kevin!

[@dartagnantaft5918]

Great video. Looks awesome.

[@HeathRilesBBQ]

Thank you

[@MrBbadger62]

Heath, did you put fat cap up or down? Great video by the way!!!

[@HeathRilesBBQ]

Down

[@Trumpetmaster77]

Great brisket cook! Good job!

[@HeathRilesBBQ]

Thanks so much!

[@BigRed1256]

Shuck up. 😂 great video bro easy steps

[@HeathRilesBBQ]

Appreciate it! Thanks for watching, brother.

[@theneweraofmusic5578]

Can’t get enough of that country Texan accent

[@HeathRilesBBQ]

LOL!

[@bbqjones]

Oh yeah! Amazing. Do you find if you rest it too long in the Yeti that it could overcook it? Once I cooked a brisket to 204 and it stayed in the yeti probably 6 hours before I took it to a party. Then it came out over done. I've tried to be more careful ever since.

[@patstock21483]

Ive had really good luck lately not putting in cooler immediately...let it come down to like 160 and then put it cooler. Guarantees the cook process has stopped

[@bbqjones]

@@patstock21483 I'm thinking that's a pretty good process

[@HeathRilesBBQ]

I let it rest for an hour or 2. If you're going to put it in a cooler that long, might want to pull it a little early and let it keep cooking in the cooler.

[@mikehuskey9432]

I haven't got around to doing a brisket yet but was hoping to do one this weekend. I've seen them at my local grocery store for $90 marked brisket flat... is that just the flat without the point? Seems pretty expensive 😕

[@clanceywyman4951]

Your food looks amazing keep up the good work 👍

[@HeathRilesBBQ]

Thank you!

[@ruthlessgoat3702]

Looks perfect!

[@HeathRilesBBQ]

Thanks!

[@zappamann]

@heath What Pellets? How long did it take to get to 150?

[@HeathRilesBBQ]

Royal Oak pellets, and not long at all. Takes only a few minutes!

[@erichawkins4064]

Beautiful!

[@HeathRilesBBQ]

Thank you!

[@timothy3277]

How did you cook your brisket was it fat side up or fat side down

[@HeathRilesBBQ]

Fat side up

[@papad9067]

Why do like Royal Oak 100% Charcoal Hardwood Pellets in a pellet smoker? I have a bag that I have not used yet, and interested to know why you like it. BTW I want to try on my Reqtec 1250. Thanks

[@HeathRilesBBQ]

American-made, puts off great smoke. I use their charcoal and pellets on all of my grills.

[@GeneralRock114]

Traeger states for best flavor and results, use their pellets. I’m not tasting that much flavor. Are there any issues using other pellets?? If not, what’s the best flavored ones???

[@HeathRilesBBQ]

I mostly use Royal Oak Charcoal pellets

[@robertchalfant7233]

Thank you I’ll be using those tips.👍🏼

[@HeathRilesBBQ]

Great to hear!

[@austinhahn8533]

Heath, what are your thoughts on wrapping with butcher paper and using wagyu beef tallow?

[@HeathRilesBBQ]

I have done it myself. Tastes great.

[@jeremypryor1665]

...I'm going to cook a 15 pound brisket this weekend. Does 1.5 hours per pound sound about right for 225 degrees?

[@HeathRilesBBQ]

It's different with each piece of meat. Some may hit a stall and take longer than others. Be sure you're wrapping and pulling at the right temps. You want your brisket to be probe tender before resting.

[@just8625]

Which to buy Timberline 850 or 1300?

[@HeathRilesBBQ]

I've personally been using the 1300 more. The 885 is great as well.

[@SoCoSinsimilla85]

That Submariner looking nice big dog! Brisket looks good too 🥵

[@JasonBeem]

was thinking the same thing. Memphis in May present to himself? :)

[@HeathRilesBBQ]

Thanks brother. Definitely one of the best family pieces I have.

[@beckyjacobs9176]

What kind of pellets did you use

[@HeathRilesBBQ]

Royal Oak

[@beckyjacobs9176]

@@HeathRilesBBQ thank you

[@HeathRilesBBQ]

@@beckyjacobs9176 Any time!

[@beckyjacobs9176]

I've never done a brisket you make it look really easy I have almost all of your rubs but I need to get your hot Rub and I need to get your beef rub I see you came out with a new competition rub also would that be good on brisket

[@HeathRilesBBQ]

@@beckyjacobs9176 Yes, it would be. Can use it on beef, pork, or chicken really. Cooking a brisket isn't hard. Just watch your temps and cook to tenderness. Just takes some practice.

[@brokenbonesbbq33]

Delicious 🤤

[@HeathRilesBBQ]

Thank you 😋

[@TheRealAndyB.]

You the man

[@HeathRilesBBQ]

Appreciate that!

[@gregorykarimian]

anyone else get a vegan meal kit youtube ad for this video? lol thats is hilarious imo

[@HeathRilesBBQ]

That is pretty hilarious!

[@dblaylock22]

Never tried cooking a brisket before. Can you use butter bath for brisket?

[@HeathRilesBBQ]

Yes!

[@dblaylock22]

@@HeathRilesBBQ Thanks! I know butter bath works great on ribs! Should I inject if I’m going to wrap the brisket with butter bath?

[@MrJack556]

I don't inject meat ever but that looked pretty damn good in the end. I like more of a crispy bark though.

[@HeathRilesBBQ]

You can definitely make the outside crisper if you prefer. Glad you enjoyed!

[@mariowright324]

Damn good 👍🏽

[@HeathRilesBBQ]

Appreciate it!

[@Kyle-pw7js]

Glad to see I'm not the only one who squirts injection across the kitchen! Thanks for the video.

[@HeathRilesBBQ]

It happens 🤷‍♂🤣

[@patricksimpson2812]

Which pellets are you running?

[@HeathRilesBBQ]

Royal Oak pellets

[@sm8551]

Do you inject competition brisket? Why or why not?

[@allieandbo]

Most everyone injects comp brisket. They do so to impart as much beefy flavor into that one bite that the judges will take.

[@HeathRilesBBQ]

yes! Makes a major difference in the flavor and taste.

[@sm8551]

@@HeathRilesBBQ Thank you. Love your Channel and videos. Every recipe I have tried turns out awesome!

[@farmhousebbq473]

Man makes me wanna start a channel

[@Adriel_Aviado]

Clappers 😂😂😂😂😂😂

[@HeathRilesBBQ]

🤣🤣

[@Adriel_Aviado]

@@HeathRilesBBQ😂😂😂😂

[@jesusmarinelarena6058]

I miss the $52 briskets

[@HeathRilesBBQ]

You can find cheaper cuts at places like Costco

[@HobiesGarageBBQ]

Nice!!!!!!

[@HeathRilesBBQ]

Thanks!

[@BillyBob-eu2pd]

I feel like I'm cheating on Malcom

[@HeathRilesBBQ]

🤣

[@GeneralRock114]

Was that fat side up or down???

[@HeathRilesBBQ]

Up

[@johnq.citizen8076]

Now you see that brisket, that is what smoked meat is supposed to look like. Not all black and covered in soot or creosote.

[@HeathRilesBBQ]

Dang right!

[@CulinaryGangster262]

Only 7 hour cook on that brisket? How big was that brisket from Costco

[@HeathRilesBBQ]

Probably about 14 pounds after trimming

[@Radioflye]

I too am surprised it only went for 7 hours.

[@Chitown312]

Same I bought a 19 lb /17.5 after trimming brisket from Costco I did 275 and temperature was rising quicker than expected so I put it down to 250 and gonna see where the internal temp is in next 1 hour

[@cornbread2u2]

Who stayed up and did the heavy work! 😅

[@HeathRilesBBQ]

Me 🤣

[@cornbread2u2]

@@HeathRilesBBQ impressed my man!

[@HeathRilesBBQ]

@@cornbread2u2 Gotta do what you gotta do to make some delicious brisket!

[@cornbread2u2]

@@HeathRilesBBQ Ive. tasted your brisket and it’s mighty fine!

[@HeathRilesBBQ]

@@cornbread2u2 Thanks!

[@kennethmosier8517]

Something doesn’t make sense to me. If you smoke at brisket at 1.5 hours per pound. How can you completely smoke a 15 pound brisket in 5 hours and wrapping two hours for actual cook time of 7 hours?

[@HeathRilesBBQ]

Every cut of meat is different and it's also based off the temp you're cooking at.

[@kennethmosier8517]

@@HeathRilesBBQ please don’t misunderstand my post. I use your rubs on everything but have never smoked a brisket. The video just confused me.

[@HeathRilesBBQ]

@@kennethmosier8517 Not trying to confuse. I can answer any questions you might have.

[@tishatska3459]

Nobody on Texas injects brisket

[@HeathRilesBBQ]

Didn't say I was making a Texas-style brisket. Many ways to do it. I love to inject mine.

[@bigcountry9210]

I had this girl I dated yrs ago... she clapped like that,she wasn't as jucy tho

[@HeathRilesBBQ]

Been there brother 🤣

[@bigcountry9210]

@@HeathRilesBBQ lol

[@mburro57]

Hope you come to Texas and try some real Brisket, he’ll we’ll even tech ya too

[@HeathRilesBBQ]

So is Texas the only place where you can cook a brisket? No disrespect but it’s dozens of techniques, cooking times,and different pits to cook on. It’s hard not to enjoy the art of each one then getting to compare notes between all the cooks and times is the best part IMO. But I’m your defense Texas is the Brisket capital like we’re the pork capital! Lol

[@mburro57]

@@HeathRilesBBQ your right, hope I’ll have the opportunity to try some pork over there one day