Keep it SIMPLE with this easy, no-wrap brisket

[@lamontemoses2069]

I chose to NOT to wrap my Brisket... My grand father of 93 years old says " The last 3 to 4 hours on top rack , mop it with apple cider vinegar and water every hour . " Total cook time 12.5 hours. The bark is Texas quality every time . Sadly,,, Gee Paw passed away 2 hours after a family gathering (Reunion) His cooking experience has been passed down to those who respect and Revere him to be an authority on Texas Smokehouse Barbecue cooking technique. We go big and do it RIGHT ......all the time!

[@YallDontGoOutside]

Are u doin ok fam?

[@lamontemoses2069]

@@YallDontGoOutside When you are in California Please,,,,, let me know , So I can show my hospitality by sharing my grandfather's technique. Much respect to your comment.... in fairness. I am doing fine sir

[@transwomenaresexistmen]

He wanted to be with his family and then he went to heaven ❤

[@jammeljackson8778]

R.I.B.B.Q GEE PAW💪🏿

[@robweezy]

Hope all is well. Last 3-4hours on the top rack sounds very interesting. I just smoked my first brisket yesterday, I did it unwrapped because it was not probe tender. Just bought another brisket I’m going to smoke on the 4th.

[@gringottfenn316]

Going to try this this weekend!

[@karenpowers8753]

Yummy looks delicious easy

[@bostonstrong1738]

Thanks for your video. Super logical approach

[@LindsayLola_]

Looks delicious!!

[@vaughncowan4055]

Thank you so much!

[@bigred1964b]

No wrap 👌💯

[@jonathandarcy4158]

Goldbee’s style. I tried it on the 4th and it came out money!

[@lucyzamora4105]

MMM good 😊

[@cptyoyo5126]

Your video makes me hungry, that looks so good!

[@NorthBBQRoss]

That looked soooooo juicy, would love to try it. Great video 😊

[@paulneale988]

It was a Great looking brisket, and the smoke ring was very evident. I've never smoked a brisket, but I do like the harder bark

[@matthewwhittington-jk9ep]

Brisket delicious.

[@nw4980]

Post oak is traditional for TX bbq. Can you explain the nuances of different wood for pellet smoker? Is post oak not effective enough for this type of smoker? Thanks

[@Eliteguardoftruth]

🤤🤤🤤🤤🤤

[@recon11b1p6]

No wrap, I love a good hard bark

[@effyoujoebu.idoitmyself]

Lowest grate and still looks great. Was the flat also pointed towards the hottest part of the smoker or is your smoker different than mine?

[@MarriedtoBBQ]

On my offset I always place the point towards the firebox (closest to the heat). On a pellet grill a lot of the heat comes from below, so I just try to set it off to the side as much as I can to protect it and smoke with the fat cap down to help act as a shield.

[@brianmason3941]

Ok. I’ll try it out and let you know.

[@jman3480]

This looks awesome! However I still wrap at 175 degrees internal with butcher paper along with beef tallow.

[@thelog86]

When u trimmed the it you cut the fat off? And the purchased some fat to put back on? Thats just a fad. If you cook it right you dont even have to trim a brisket and it will render all of that fat, and the cook time should only be 6-8hours. Hot and fast direct heat fat side down. No heat deflector, no water pan. Try it.

[@alejandrovelez5501]

I feel like this was a commercial for wood pellets

[@kylechmieleski5310]

I don't know what kind to prefer because the last homemade brisket I had was dryer than the Sararah Desert

[@DenyTheFleshCalisthenics]

16 hours 😅 I’m already counting the minutes with my 8.5 hr wrapped brisket but I use an offset smoker I guess with a pellet grill it’s better for those long smokes!

[@RobertGray_USNA86]

Any Faster Ways? Dutch Oven? Pressure Cooker? Just curious. On the Road for my job - only Brisket I'm enjoying are at Restaurants. Wondering if I can try it at an Extended Stay Hotel Room Oven. Thx

[@JamesJones-cx5pk]

Stay at a mom and pop that has a grill. A bed and breakfast ight be a good choice.

[@RobertGray_USNA86]

@@JamesJones-cx5pk , Thanks.

[@JamesJones-cx5pk]

@@RobertGray_USNA86 Dutch ovens and pressure cookers both make good roast and beef tips but the smoke makes the flavor.👍

[@justinemascaro7334]

If you do not have a smoker can you do that anyway oven the same way then why would turn out the same way because I love brisket

[@thelog86]

It took so long because of the low temp. I cooked a 17 pounder in 7 hours at 300 degrees on a weber smokey mountain, no water pan, no heat deflector, fat dripping directly on coals fat side down

[@timslager5966]

Love your brisket, but as a firefighter, please move your smoker away from your house at least 2 feet...we've had calls setting siding on fire. I'd hate to see you have "smoked house'

[@dhirendramaharaj9407]

😢 i didn't have breakfast yet..thanks lady now my tummy is asking whats to eat

[@jchastain789]

My homie made a smoker grill out of a keg. We didn't wrap it. Used cedar

[@fdub253]

TEAM #NOWRAP

[@fdub253]

TEAM NO WRAP

[@nategibbons172]

Simple? Yeah, with an easy bake oven... LOL

[@SauceySandwich]

As long as the bark is plentiful and tastey

[@deathbyteabag6381]

16 hours damn lol. looks great though

[@Grimmyofficial]

What kind of smoker is this? Name, and style if you could?

[@gleichg]

Don't know what model but its a Camp chef pellet

[@andyleo8418]

Wrapping cuts the time down by hours.

[@dave6575]

Electric: No wrap real BBQ: Wrap

[@chicanohotshot5678]

What smoker are you using?

[@gleichg]

Camp chef pellet

[@pyro3rg]

Wrapping is too difficult but spritzing every hour over a long cook time isn't? Even the top tier pit guys wrap their brisket and it's a pretty easy way to help manage cook time.

[@frozztbitz119]

Please teach me the ways🙇🏾‍♂️ I keep over cooking my ribs and under cooking my burgers

[@MarriedtoBBQ]

An instant-read thermometer will be your best friend! ❤

[@zay727]

If u have a pellet grill it’s NO WORK at all… Like the lady said jus get u a meat thermometer

[@gleichg]

I am a spritzer. I was taught not to f with the meat. Opening and wrapping and opening to put back etc takes to much time. Spritz every beer or so.

[@Skylarkspeed]

if i did this my brisket would be in a swimming pool

[@jmoney20psu2]

My wife prefers a non wrapped brisket

[@AmRealityInc]

Unwrapped for that bark all the way

[@paulneale988]

How many pounds was that, that it took 16hrs?

[@Legendary_sartorian]

i doubt my enjoyment of brisket would be affected if it was wrapped or not

[@ignoranceisnotatrend4669]

Keep it simple and smoking a brisket on a offset doesn't go together 💯💯💯pellet smoker is just an oven

[@jeromeboswell6775]

No rap

[@hughbunyea4703]

My son picked up a 16lb brisket, and we cut it up into three piece because there was no way we could eat it all. Anyway, I did the pepper and salt like I normally do and smoked it at 225 for about 5 hours because it was about 5 lbs / 200 degrees, and it was so dry. I took the water tray out because I wanted to try to get a crust, ended up being as dry as dry could get. Any thoughts

[@direwolf525]

Way to get easy cancer!!

[@737NGFO]

In what way?

[@caveman0988]

Holy crappy trim job… and you didn’t even season the edges… do better…

[@bostonstrong1738]

Thanks for your video. Super logical approach