How to Smoke Brisket on a Pellet Smoker

[@kellyb7321]

Followed this same process to make my first brisket, only difference being that it rested in a low oven for about 8 hours. It turned out great. Juicy and delicious. But didn't have nearly as much bend. Overall, for a first time cook, very happy with the results. Thank you so much for the detailed instructions.

[@LownSlowBasics]

@@kellyb7321 great job if that’s your first time! Getting the right texture and tenderness takes some practice.

[@kellyb7321]

@LownSlowBasics appreciate the encouragement!

[@adamshields1982]

This is the only way I do briskets. Low and slow overnight. Sooo much easier. That’s why I can’t wait to get a pellet smoker this year to make it even easier. Looks mouth watering mate

[@LownSlowBasics]

Cheers legend hope you’re well!

[@adamshields1982]

@@LownSlowBasics not doing to bad mate! I hope you’re doing well too!

[@michaeldruce4536]

Agree. Only use a pellet smoker. Have been for 5 years. Low and slow overnight works. But I’ve been doing it at 220F. Will try lower and longer to achieve the same result we see here. Looks sensational.

[@maryfrancis3]

Definitely going to try this method next brisket cook. Thanks so much Aaron 😊 Love the Black Onyx - my favourite.

[@LownSlowBasics]

The best hey!

[@toddpower4674]

Did a full brisket pastrami last night. Did it on 205 till 165 internal, wraped in butcher paper and bumped up to 250 till it was done at 203. All night on a traeger with super smoke is excellent.

[@LownSlowBasics]

Nice mate!

[@pawelpetkowski3034]

my favourite way to smoke a brisket, this makes me want to smoke s brisket next week when I'm home :)

[@glennoconnell6628]

Looks awsome, gonna do it like this tonight on my new pitboss pellet smoker 😋

[@LownSlowBasics]

Perfect!

[@radusguru2196]

This looks so good

[@dirkoverton4843]

Thanks for this, I've done many briskets both webber & sous vide and had a great result replicating your method (though I used Sous Vide) on a 3.8kg Point. 95⁰ is pushing the limits of my Anova (especially on a 36⁰ day!) but I was pretty happy with the end results. It was slightly too fall-apart (may cut cook time & rest time down a bit, ended up resting for 7½ hours) but I'll definitely try this no-fuss-method many more times🙌

[@carolinasmoke7844]

Those black onyx briskets are so good.

[@LownSlowBasics]

The best!

[@luistristanjr.3723]

gonna try this out too! Its going to be my first so wish me luck!

[@LownSlowBasics]

🙌

[@luistristanjr.3723]

@@LownSlowBasics came out decent. Definitely gonna move over to offset smoker

[@blueenglishstaffybreeder6956]

I love the pellet smoker too so good for set n forget, can you do a vid where you put a couple small chunks of smoke wood on top of the fire tamer above the fire pit, the difference in smoke taste is amazing and a lot like an offset or a Weber, thanks legend, I once did a 16 hour brisket, the most juice and tender one I’ve ever cooked, I actually have a video on my channel how to create more smoke in your pellet smoker

[@LownSlowBasics]

No worries mate! Oh nice I’ll check it out 🤘

[@maryfrancis3]

sorry for hijacking this comment. But when you put the smoking wood over where the fire pot is located, do you open the vents or leave it closed? Thanks

[@mitchhale7968]

loving the no stress method- how do you go with the meat drying out ? Other adventures have you wrapping or boating to avoid losing that moisture..

[@LownSlowBasics]

Haven’t had any issues to be honest! I think using a good quality brisket helps.

[@mitchhale7968]

@@LownSlowBasics will give it a crack next weekend. 8 kg beast. may 12 hr cook with a 4 hr rest ( for both the brisket and me !!)

[@mitchhale7968]

@@LownSlowBasics thanks again for the advice- I did an 8 Kg mega brisket for 30 people and the results were amazing. empty plates and full bellies

[@benjim_]

Great Video mate. I've got the older version of the Rider DLX. Keen to roll a brisket like this at 95c ASAP

[@LownSlowBasics]

Definitely do it.

[@radusguru2196]

Looks awesome. Does it matter if it’s fat side up or down?

[@o0bananaman0o]

I did an overnight brisket on the masterbuilt 1050 at 100c, woke up with the brisket at 93c -94c point to flat. Great bark, fat was rendered nicely but turned out dry.. was thoroughly disappointed, thinking I'll just keep babying the brisket with the usual spritz and wrap method

[@LownSlowBasics]

That’s unfortunate mate.

[@dansus99]

Grass or grain fed?

[@o0bananaman0o]

@@dansus99 grass fed. there's not a lot of grain fed in Australia except for Australian Wagyu

[@o0bananaman0o]

@@LownSlowBasics if I did the cook again at 95c and pulled before 93c internal do you think the brisket would retain more moisture? I don't really know why it was so dry

[@dansus99]

@@o0bananaman0o No, you have to wrap grass fed at the stall, or it will be dry.

[@randomchannel521]

Can you do a whole or butterflyed chicken on the pellet smoker just curious on how to do that

[@LownSlowBasics]

I’ll try 🤘

[@tubbyrunco6116]

I mite give this a try next weekend I have a 8.5kg wagyu brisket to cook. I get worried about not wrapping it.

[@LownSlowBasics]

Give it a shot 🤘

[@UnitBeerMonsta]

Any tips on over night cooks like do you have to wake up few hrs at a time or just let it do its thing? Things to be aware of hazard wise with pellets running out , ashpan fires etc?

[@LownSlowBasics]

I literally just let it go. Having drip trays prevent, almost eliminate flare ups. I know the hopper lasts around 12 hours on this smoker. Run a daytime cook on your smoker and you’ll better understand it for an overnight smoke.

[@SanjitT]

Do you prefer a pellet grill vs offset grilling?

[@joshuawinfield3433]

I saw years ago you did a walkthrough on the gravity fed smoker master built. What are your thoughts on it? If you still have it are you able to do a brisket run through on it? Would be interested to see your results!

[@LownSlowBasics]

Hey mate, I don’t have it anymore. Was a good unit with some minor flaws which have been improved with the newer models.

[@markbryant7411]

That looks soooo good!

[@LownSlowBasics]

It definitely was 🤘

[@jimharnwell8183]

Awesome!

[@LownSlowBasics]

🤘

[@2ez4A3Z]

Amazing video - will have to try a slow overnighter! If possible could you also provide the temps in F? It’s what I learnt from your earlier vids. Also have you ever tried to sous vide a raw brisket for 24 hours first then smoke?

[@LownSlowBasics]

I’ll try go back to saying both temps 🤘 Never tried sous vide brisket!

[@BobBarton5877]

Looks great. I have a 3.5 kg Waygu brisket point. Would the cook time still be the same or would it be shorter? I will be using a Traeger pellet smoker.

[@reecenorthfield2853]

Hey mate, have you done a review on that pellet smoker?

[@LownSlowBasics]

Not as such but done quite a few cooking videos on it now.

[@beka4780]

Ohhhh that Looks great! But Aaron, do you think unwrapped is the better way? Thank you for Information, greetings Bernd

[@LownSlowBasics]

Love the unwrapped and the bark you get!

[@beka4780]

Ahhh okay, thanks 👍

[@anhhuannguyen2212]

love your videos mate. Might be a silly question but what is the purpose of wrapping a brisket? i was under the impression that wrapping a brisket is what keeps it from not drying out.

[@LownSlowBasics]

Can help speed up the cooking process. Definitely helps if the brisket is lean to help is stay juicy

[@nixon8950]

Was there a difference in taste and texture with this method vs your first brisket cook on the pellet smoker video 9 months ago? Be keen to know the difference in both

[@LownSlowBasics]

Not overly. Still a very mild smoke flavour. Both great briskets.

[@nixon8950]

I love the pellet smoker. It’s very easy to use. But it doesn’t deliver that strong smoke flavour compared to a Weber. Do you know any tips on increasing the flavour?

[@LownSlowBasics]

@@nixon8950 some people add a wood chunk on top of the diffuser plate. Or chips. Might void warranty if something goes wrong though.

[@Michael-lq4tu]

Hey mate would you still get a great result using this exact method with a Costco 6-8kg brisket?

[@baker1271]

What kind of brisket did you use? Angus or Wagyu? Did it have a marbling rating? And where did you get it from?

[@LownSlowBasics]

Angus 3+ from Austral meat in Adelaide 👍

[@PierluigiChiusolo79]

I suppose it hit the stall overnight and ended by the time you wrapped it up. Would it make sense to increase temp once wrapped? Thanks, Aaron for the great videos!

[@LownSlowBasics]

It’s hard to say. But yeah you can to help speed things up if you want!

[@andrewlynn2933]

With an overnighter (& especially a pellet grill that u can control and monitor so easily), the stall isn’t really an issue. There’s enough time to work through it and temps aren’t high enough to burn or dry out the meat! Works a treat!

[@danielvanruth3117]

Hey mate, great video. Did you do any spritzing?

[@LownSlowBasics]

Nope 🤘

[@darrenhateley3854]

Nice one Aaron, looks to have a smaller smoke ring than normal?

[@LownSlowBasics]

Yeah which is typical for a pellet.

[@thegrimcreeper2223]

Where do you get your pellets from for the pellet smoker

[@blueenglishstaffybreeder6956]

Also can I ask how many did that brisket feed or do you vacuum seal and freeze it as leftovers for tortillas etc

[@LownSlowBasics]

Hard to say as I vac sealed the rest.

[@phigina]

What's your opinion on pellet vs charcoal? Interms of flavour obv the pellet is easier but is charcoal flavour that much smokier/better?

[@LownSlowBasics]

Definitely a noticeable difference however pellets still do a great job for flavour.

[@funkymunky7935]

@@LownSlowBasicsI'd like to see a video comparing the taste differences between them, and the pros and cons of each method

[@joshfarr3731]

Any spritzing through the night or just let it ride?

[@LownSlowBasics]

Let it ride 🤘

[@mickellis3172]

Hey mate, what pellets did you use?

[@LownSlowBasics]

BBQ delight cherry n pecan blend 💪

[@ice89cooool]

Looks bloody good, Aaron. Did you preheat the cambro with a water bath beforehand? I recently got one and used it once to rest a brisket I smoked to 203F forroughly 4 hours. HOWEVER, while it was still piping hot, Unfortunately it was too tender and mushy but tasted great nonetheless. What do you reckon is the best way to use the cambro foe resting brisket?

[@davidm1563]

That looked incredibly easy. Anyone know if that can replicated on a Weber kettle with the snake method or would the temperature fluctuate too much?

[@dansus99]

Much harder.

[@LownSlowBasics]

Can be done but much harder.

[@Mark.A.Waller]

One of your best cooks! 😁 I am not sure how much your full packers are in Australia but in the UK it is at a stupid price now and I have not bought one for over 2.5 years! Oh and can I send my brother over to yours to try one? He is in Cairns, I think? He travels a lot! He has been in Aussie for over 38 years. Keep them coming Aaron!

[@LownSlowBasics]

Definitely not cheap here either now unfortunately. Haha no worries 😆

[@SpYucaipaSoCal]

Been there star gazing in the outback is beyond belief.

[@LownSlowBasics]

👍

[@clouphon3019]

Yummm, it looks great. What were both of those knives?

[@LownSlowBasics]

Victorinox trimming and then the slicer. Link to their site in description.

[@clouphon3019]

@@LownSlowBasics Legend! Thank you

[@jackfrost3573]

How many zig zags does it take to smoke a brisket?......1

[@LownSlowBasics]

47

[@davidgoransson2792]

Nice! Question - would you trustyour Bronco Pro to hold 200F Overnight once the temp was stable?

[@LownSlowBasics]

Definitely would!

[@jimmybbeam]

Thoughts on doing this in a Weber Kettle?

[@LownSlowBasics]

Snake method or char ring 🤘

[@jimmybbeam]

@@LownSlowBasics I usually use a 2x2 snake and it's a bit of a juggling act trying to keep it at around 135 degrees. Could probably try 2x1 snake I guess. Don't think I could do an overnight cook in the kettle though, it would require too much babysitting.

[@LownSlowBasics]

@@jimmybbeam would be very hard in the kettle. 2x1 could do well. You’d want to set up an ambient probe with alarms if goes over or under temp by 10 degrees or so.

[@jimmybbeam]

@@LownSlowBasics sounds like a good excuse to get myself a smoker with temp control, just need to convince my wife that it's a good idea 🤣

[@chisel83]

Off to Australs 👌👌

[@LownSlowBasics]

Hell yes! My favourite place.

[@Ranganation]

@@LownSlowBasics Its so worth the 45 mins drive along south road/ grand junction through peak hour.

[@In0centz]

🤤

[@LownSlowBasics]

🤘

[@dustin4657]

That's about 200 F, for those wondering.

[@LownSlowBasics]

👍

[@matty_isthemotto]

We don't speak that backwards stuff around here

[@garanzbrah7437]

⁠​⁠@@matty_isthemottothe most backward I’ve seen was using the comma as a decimal point

[@cokeaddict1663]

@@matty_isthemottoI do I never use degrees Celsius when bbqing. Strictly F And no I’m not a yank I’m an Aussie

[@beka4780]

Only Degrees Celsius for me! But I am from Europe!

[@funkymunky7935]

Now do it with a charcoal fuelled smoker

[@LownSlowBasics]

Done plenty of charcoal briskets on this channel 🤘

[@funkymunky7935]

@@LownSlowBasics But have you done one at 95c the entire cook?

[@LownSlowBasics]

@@funkymunky7935 not quite that low.

[@funkymunky7935]

@@LownSlowBasics That's why I think you should try it. I don't think I've seen anyone do one that low for so long on charcoal. The temp control would be complicated

[@tyler6147]

Please include a 'translation' in the actual videos if you are talking about temperature. It will take almost zero effort but it will make the viewing more enjoyable to a larger audience.

[@LownSlowBasics]

I usually do. Cheers 🤘

[@mattpatt199]

Duuuuuuuuuude 👍

[@LownSlowBasics]

🤘

[@retromakiha]

I need to find a brisket that big. Jesus Christ!!

[@LownSlowBasics]

🤘

[@dansus99]

Smoke-vide..

[@LownSlowBasics]

Pretty much haha

[@danstan8346]

Mate the laziest and best looking brisket. How easy

[@LownSlowBasics]

So easy!