How to smoke a brisket in your SLEEP!

[@matteng1448]

This was so easy I was actually able to sleep right through the video 😂 Kidding haha Happy to see how far your videos have came along brother

[@matteng1448]

Also I need to get my hands on that trifecta bro

[@aram4854]

I’m making my brisket right now on my searwood. Thanks for motivated me to do so

[@sabrenacantu7021]

This is such an easy method for when you don’t want to be up in the middle of the night/early morning to start a brisket!

[@GulfCoastSmoke]

You ain't lying!!

[@mamaandpapajoe]

Nice cook! Can't beat cooking while sleeping!

[@GulfCoastSmoke]

You ain't lying! Apprecate you!!

[@robertbernal3180]

That Brisket looks amazing brother. I really liked the method that you used looks very simple. That was a good size brisket. Where l live it’s hard to find Brisket. I will probably have to order one and I will use your method because I have all those seasoning that you used. Have a wonderful day. Family time is fantastic.

[@GulfCoastSmoke]

I love using the Weber pellet grill for overnight briskets! It's so easy!

[@BrandonMobley614]

That is one incredible looking brisket. I bet the flavor was out of this world. I love cooking on kettles, drums, and running an offset. But some of the most satisfying cooks are overnight briskets or pork butts on a pellet grill. Love the Gulf Coast sun hat!

[@GulfCoastSmoke]

It's so hard to beat the convenience! The hat is killer!

[@ArmandoCavazos-mt4bu]

My lanta you made that look easy!!! Gonna have to try the Frio method

[@GulfCoastSmoke]

Do it bro!!

[@madcow1998]

Let's go who don't love a good juicy brisket?! Gonna have to get me some of them seasonings soon

[@GulfCoastSmoke]

We are ready for ya, brother! It was such a good brisket!

[@AlwaysForwardBBQ]

Gonna run this in a couple weeks for my Nephews going away party. So good looking!

[@GulfCoastSmoke]

Bro, you CANNOT go wrong with it!

[@andrewpope204]

Great video! I've tried a few no wrap briskets on the pellet grill. The bottom seems to get hard from radiant heat from the heat shield. I started using the foil boat method and that has worked really well. What are you thoughts on the foil boat method?

[@mikesue1779]

Looking good my man

[@GulfCoastSmoke]

Appreciate you my man!

[@BoDaniel-ov2rl]

Looks amazing brother

[@GulfCoastSmoke]

Thank you my brotha! Man it was so damn good!

[@SmokinDawG]

I'm doing a srf wagyu gold for Saturday. I'm going to put it on my wsm at 8pm friday night and smoke it at 200 degrees until the next morning then crank it up. Can't wait.

[@GulfCoastSmoke]

It's gonna be some damn good eats I guarantee it!

[@10Forward202one]

Nicely done. 🤙🏼🤙🏼

[@GulfCoastSmoke]

Appreciate you my brotha!

[@mattro4902]

I actually have a WSM and am abke to let it go obernight and it stays between 240-260 with a full load of charcoal and post oak chunks. Fairly effortless in my opinion. Obviously this way is easy as well.

[@GulfCoastSmoke]

That way works no doubt! I love anything that makes smoking easier lol

[@SchoolHardKnocks]

Just about a couple of things: on other KZbin channels they mentioned putting the larger since seasoning on first. Their reasoning is if you season with smaller rubs then add the 16 mesh black pepper, the pepper will not adhere as well. Do you notice this as well? Also you did not mention the type of pellets you used. I have come to the conclusion that Smokin Pecan Shell Pellets are by far the best pellets for low & slow cooks. The produce way more smoke and burn longer than wood pellets. Have you tried them or have a preferred pellet?

[@GulfCoastSmoke]

I don’t notice that with the black pepper. I just pat it in and let some moisture pull from the meat and it’s all gravy! I used Hickory pellets for this! I’ll have to try the shell pellets soon!!

[@timmcdermott9110]

@@GulfCoastSmokewhat brand do you use on pellets? I’ve seen a video where someone tried 6 different pellet brands (hickory) and Lumberjack and Kingsford gave the best smoke and bear mountain was 3rd Weber 4th and traeger and pit boss 5th and 6th.

[@ChickenFriedBBQ]

banging bro!!

[@GulfCoastSmoke]

Thanks man! It was stupid good!!

[@JeffryK13]

Got an Angus choice that I’m doing Friday night for a party Saturday. Considering its choice, would you inject or wrap due to lack of intramuscular fat?

[@GulfCoastSmoke]

I would for sure! I don't mind a liquid wrapped brisket at all!

[@richardhowell6167]

Sorry if I missed it. But what does FRIO stand for? Great looking snake btw

[@GulfCoastSmoke]

The Frio River is a place my friends and I go to hang out! This method allows us to chill all night at the river, hence the Frio Method!

[@genesislandscape]

I wish I was hanging out with you guys on the Frio river

[@GulfCoastSmoke]

Me too, bro! Let’s go!

[@garycraig4849]

I’ve been scared to take my brisket higher than 203 but it never felt as tender as it should be, so I would pull it off. After watching this. I think I should be cooking longer. Don’t worry so much about the temp so much

[@GulfCoastSmoke]

I realistically think 208-210 is the target temp! But I don’t like to say that because again it’s just a guideline. Try it and let me know how it goes!

[@garycraig4849]

Will do!

[@biglukesoutdoors2252]

YeeeeHaww! The frio method is the cheat code to briskets!

[@GulfCoastSmoke]

There may not be a better way bubsicles! So damn good!

[@minnow86]

If bottom is dry/crispy, put the brisket on the second level with water pan underneath.

[@GulfCoastSmoke]

Great tip! Thankfully ours was good all the way around. Came out damn good!

[@japa6225]

Alonzo, Cheers, for a great vid. May I ask you a little addition to videos like this as I know you and you Lovely, do a lot of editing. Could when you show or say temps, could you add that in a text box for the Celsius temp? I cook in F over here in the land down under but you might have audiences that don't understand F yet. Just a thought mate.

[@GulfCoastSmoke]

That is a great idea! I appreciate you bringing that up! We will make sure to add that next time and moving forward!

[@JuanJimenez-bf9fw]

Well done and as always it’s all good brother jo956🙏😉

[@GulfCoastSmoke]

Thank you my brotha! Appreciate you!

[@TatonkaBBQ]

Right when I saw the title, I knew it was a pellet smoker...lol. You can smoke anything in your sleep with a pellet smoker

[@GulfCoastSmoke]

You ain’t lying! Makes it so easy haha

[@Gbg725]

Why do you trim so much fat off while your smoking? Doesn't the fat melt off when you smoke and lock in the flavor?

[@smokingtarheel3003]

Some of the harder fat doesn't render well. Most people trim down to 1/4 inch on the fat cap. If there's plenty of intramuscular fat, there's no reason to keep the extra. I'm certainly not an expert but that's what I've experienced a few times.

[@raymondperez1131]

I dont trim and my brisket comes out finger licken good..

[@GulfCoastSmoke]

I bet you it's bangin'!

[@bobbygibboney3568]

When your slicing the meat your getting all kinds of shreds which is a obvious sign of over cooking …even though from the steam (water pan) and fat a brisket has I have no doubt yours had a dry flavor ….especially if any reheated the next day ….overall pour job . I made this same mistake early in my smoking brisket days I bet I ruined a few before I got it right ….

[@calebwoods9607]

really shreddy though, no?

[@GulfCoastSmoke]

Actually no! It was definitely a little too tender but held up because it’s a Snake River Farms. Otherwise it probably would have if I’m being 100% honest!

[@bobbygibboney3568]

I’ve smoked many briskets and I totally disagree with a water pan …in my opinion it makes the smoke flavor bitter and a really sloppy wet bark on the brisket …..bad idea

[@bbqman5285]

So disappointed when I seen the pellet cooker. I belled out at that point.