Nail Your Pellet Grill Smoked Brisket EVERY TIME By Doing This! | Ash Kickin' BBQ

[@seanew121]

The 15 minute bark reset 🤔 GENIUS 🧐 Never ever heard that anywhere. You sir have yourself a subscriber. Thank you!

[@rodawg25]

One of the best (most comprehensive) start to finish brisket cooks I’ve seen. Thanks for taking the time to show us a step by step tutorial - especially for a pellet smoker cook. This will be my go to video when it’s time for me to smoke my 16lb Costco brisket that’s currently in my freezer. Thanks again!

[@AshKickinBBQ]

I appreciate that!

[@markcobero943]

Great video! Pro tip! If you have a 2nd shelf place the Brisket on that if you do Fat Cap Up! I put a water pan on the bottom shelf and it acts as a 2nd diffuser.

[@iloveSports1981]

Followed this recipe to the tee! Came out fantastic. After making basically corned beef out of my last brisket, I felt fully accomplished completing this brisket. Thank you for the detailed instructions for trimming! Best on KZbin easily

[@defkon99]

Sounds great! I failed my first brisket a few days ago.. Did you run it at 300 for the entire cook ?

[@laddiebordovsky3882]

I have small Traeger grill. I’ve watched a lot of pellet grill KZbin videos. This is probably one of the best I’ve watched. Thanks for making it. From a Texan.

[@AshKickinBBQ]

@@laddiebordovsky3882 thanks so much for the kind words! Glad you found it helpful!

[@thatguy8718]

tallow video. yes. Dude you are the best smoker on youtube hands down, and no one gives more detail that us rookies need!!!!

[@AshKickinBBQ]

I appreciate that!

[@SixpenceInc]

Cooked my first brisket 6 months ago it was tough. Put me off doing again, until I watched your video. I'm eager to give it another go now. Thanks.

[@humburga1]

Thanks for going through the trim process with so much depth. First video I've seen that went into a lot of details. Will definitely help people who are new in brisket cooking.

[@timr9082]

Just wanted to say thanks for this video. Done brisket twice using this method (first one was my first ever) and both turned out absolutely amazing!

[@AshKickinBBQ]

That is awesome brother, so glad to hear it!

[@scotttooley9713]

Good afternoon, yes did the hot and fast on a 16 lb brisket today. I should have cut the thin side on the flat off. Sort of dried out. But the rest looks really good. Finished at around 6 hrs total it’s in a cooler now.

[@MrCaturdayNight]

Looked absolutely amazing. The way you gently crushed the part you said you would use for tacos with your hand, holy smokes. Great job!

[@neighborhooddegen]

Followed your advice on not needing a binder and man I gotta say I was nervous at first but dude it worked perfectly, great video thank you will be back!

[@AshKickinBBQ]

That's so great to hear!

[@charlesevenstad]

It's a lot easier trimming aggressively when you know you're going to use the trimmings and it won't go to waste. Thanks for the video!

[@Smoke_N_EmbersBBQ]

Agreed. Once I got a grinder and started to make burgers I was fine with an aggressive trim

[@Xdriftninjax]

I'm cooking my very first brisket today and I'm following your advice. Cook will be on my Pit Boss Sportsman 1100.

[@AshKickinBBQ]

@@Xdriftninjax good luck! Let me know how it turns out

[@Xdriftninjax]

@@AshKickinBBQ It turned out great, my wife and kids loved it.

[@mcolter3848]

I only cooked part of a brisket, but all the same rules applied. Came out perfect. Better than my last attempt! Thank you!

[@djovanimiok3487]

Definitely the best way of doing brisket on the pellet smoker , so happy you done this video thank you sir. Phenomenal bark the best I have seen on the pallet smoker

[@Just8Ate]

I can almost smell the delicious smokiness coming through the screen. That aroma must be amazing and add so much depth of flavor to the brisket. The technique and flavors showcased in the video are truly impressive!

[@craigstephens9651]

I love the detail. GREAT VIDEO. I've been cooking oasts like they are briskets and getting great flavor. Ive been using a hit sauce as a binder. I agree that the binder isnt needed, but i like the added flavor and its a mild amount of heat that is added. I have stopped using aluminum due to toxic nature - it has some neuro toxins associated with its use. But I'm new to smokers and i love all there is to learn and try.

[@bdjm8595]

Going to be doing my second brisket ever for this Thanksgiving! Last one was way to salty and the bottom was overcooked. The fat cap down idea seems like it might be just what I need, Thanks so much for your excellent explanation !!!

[@bradleycrenshaw6778]

Thank you so much for this video and the explanation. Got me a new Pitt Boss for fathers day and making this this weekend. Happy 4th of July everyone !!!!!!!!

[@CtsV525]

Could you please do the sausage video as I can't find a hot sausage to smoke in Minnesota if my life depended on it. I have to make my own. Thanks in advance.

[@AshKickinBBQ]

@@CtsV525 I’ve done a jalapeno and cheddar sausage video on this channel

[@mikesue1779]

Wowzer you’re killing it

[@williambouford8974]

Going to try the temp method on the new pit boss tomorrow. Preference is with b'paper. Trying to fine tune myself. Thx for the videos

[@RHBengal]

Thanks for this video. Very informative. I just got me a RecTec RT-1250 and can't wait till I try your way. IS the smoke temperature (300 degress) you used, only works with LoneStar smokers, or is it general rule of Thumb for all smokers?

[@AshKickinBBQ]

It’s all smokers. I also have a recteq, Traeger, and have had Pit Bosses and Camp Chefs. All the same.

[@paytonhallford348]

Darren......bringing the heat yet again!!! 😍😍

[@AshKickinBBQ]

Thanks so much!

[@troyv8302]

Nice looking brisket and man, I just love that LSG pellet cooker. Nice video!

[@AshKickinBBQ]

Thank you Troy! Yes, it's an amazing cooker.

[@frankbowen]

Smoked my first two briskets in the past two weeks following this video. It would be nice to get a video butchering a sloppy brisket from Costco. When I compare your cut to the one I got from Costco it was very confusing trying to navigate butchering. The cut you have is so pretty, from Costco? not so. Thanks for this, two perfect briskets in a row. Thank you.

[@AshKickinBBQ]

I will keep that in mind for a video idea

[@tomasvidaurreta5620]

great presentation. Thank you. Where can I buy those black gloves? What are they called?

[@AshKickinBBQ]

They’re just nitrile rubber gloves.

[@Jimbobd421]

Love the video. I just cant tell myself to take it to 210° im usually pulling at 200°-203°. Im going to try your method at 210° see what happens. Best video ive seen yet on start to finish on a brisket.

[@AshKickinBBQ]

Thank you

[@coachsteve9514]

I've been afraid to try a brisket, after watching your video, I think I'll give it a shot.

[@whiskeysmoke6500]

This simulator to my method on my Webber 22 kettle. Looks good

[@Mark-8587]

Great recipe, great video, great looking brisket! Thank you, Darrin!

[@AshKickinBBQ]

Thank you for watching!

[@rxtaker8221]

This is a really good video.

[@judgewepbbq]

Great brisket tutorial! This will definitely help my brisky game...Thanks! 👀

[@jedheatley121]

Darrin, i have been looking forward to my first brisket. With this recipe i can not wait!!!

[@AshKickinBBQ]

I hope you enjoy it my friend!

[@studiolittle744]

Thanks for the video! I am definitely trying this one.

[@richardcarrjr6307]

My first one was a success thank you sir

[@larrycole1991]

I love all the tips and tricks in this video, thank you!

[@MarkOPolo456]

I cook a pretty good brisket on my Traeger but I spend about 4 hours at 180°F and below so I can have super smoke going and it makes for a long cook. Now I think I might have to get a Lonestar Grill Pellet Smoker. I wonder if there are any other brands out there that produce an adequate amount of smoke at 300°F.

[@AshKickinBBQ]

I’ve cooked briskets at 300° on Traegers, Pit Bosses, Camp Chefs, you name it. All with zero issues and still a nice smoke ring, if that’s your thing. Easy to supplement smoke with a pellet tube if need be. You’ll still get smoke flavor at 300° regardless.

[@MarkOPolo456]

@@AshKickinBBQ Thank you for the reply and information.

[@MarkOPolo456]

Have you smoked any hot and fast on a pit barrel smoker?

[@AshKickinBBQ]

@@MarkOPolo456 indeed. I open a PBC. I order my gateway drums to that.

[@joep6477]

Just got a pellet smoker and I'm eager to try your step by step process for my first Brisket, thank you for taking the time to give us a fantastic step by step, I'm less nervous about my first go at this! 😀

[@AshKickinBBQ]

@@joep6477 you got this bro! 🔥

[@rcruz1211]

Darren, I'm going to try this technique this weekend on my traeger, do you think 300 will be too high due to the heat source placement? Your videos are always the best, thanks for the amazing content.

[@AshKickinBBQ]

300° on the Traeger will be fun. I’ve cooked a lot of briskets on my Traeger at 300°. Thanks for the kind words!

[@rcruz1211]

Thanks for the quick reply!

[@beka4780]

Hey DarrinI have found you a few dass ago! Actually I have Seen more or less 30 videos! They are all Perfect and soooo amazing! Thank you very much, Greetings from Austria, Bernd

[@AshKickinBBQ]

Wow, thank you!

[@kb5slf208]

Will this work on a recteq smoker???? I don't see alot of smoke at 300 degrees

[@AshKickinBBQ]

Yes it will. Use a pellet tube to supplement if you wish.

[@steveyork8069]

If your not seeing much smoke at 300 on your Recteq try a different pellet,mine rolls plenty of smoke at 300.I have the BullseyeRT380 and RT700.Bear Mountain Pellets have been working great for me.

[@monkshillpottery]

Isn’t 300 hot for a brisket? I haven’t done one yet. It’s in the fridge. I have Ok Joe Ryder 900 pellet.

[@AshKickinBBQ]

No, 300° is not too hot for briskets

[@monkshillpottery]

Cool. Only used it twice so far. Love it so far. Smoke tapers off a lot around that temp it seems. Thx

[@Spence-po6xp]

Can you mix wood chips in with the pellets on the lone star pellet smoker?

[@AshKickinBBQ]

Yes you can. LSG sells specifically sized wood chips just for that purpose.

[@Spence-po6xp]

Thanks bro. Love your videos man

[@emirgurkan3229]

Hey bossman!! Happy Thanksgiving. Do you do fat up or down on this video? Thanks for the videos.

[@AshKickinBBQ]

Always down. Happy thanksgiving!

[@Two_Bit_Smoke]

New Sub Here! Great video and even better trim job! Just curious, I noticed you were using the Typhur instant read during the cook then you switched over to a Thermapen when checking the temp while it was resting. Why did you switch instant read thermometers?

[@AshKickinBBQ]

Because i have like 80 of them and just grab whatever lol

[@Two_Bit_Smoke]

@@AshKickinBBQ, hahahaha!

[@greensquare4499]

Have you broken in the stick burner yet? Brisket looks great!

[@AshKickinBBQ]

I have, there's a video of my first cook on my channel. My first brisket cook on it is coming very soon.

[@egatx]

Great video brotha, gonna try fat side down on my traeger, don’t think i can do 300 tho, prolly 225ish 😅

[@AshKickinBBQ]

300° will change you’re life. There’s no reason to run 225° in my opinion.

[@jordanbradley3819]

There is when the fire box is right underneath the meat

[@mariocarrillo766]

rookie comment but with this method are you spritzing it when you're doing your checks?

[@AshKickinBBQ]

No sir, it’s not necessary to spritz with this method

[@richarddaley6403]

Never done fat cap down on my pellet smoker, but definitely going to try the next time and even use the same rubs

[@markmillion574]

Love the channel thanks for all your hard work brother!!!

[@tonybrannen1740]

Wow outstanding man

[@TOo-ol2io]

How many briskets can you do on that LSG?

[@AshKickinBBQ]

I’ve done 6 with room for at least 1-2 more depending on size

[@earlhughes125]

Great info. by the way, what flavor pellets do you use?

[@AshKickinBBQ]

Pecan

[@Michael-eh9mv]

thanks for the video i am just getting started to pellet grilling and smoking . i just bought a pit boss because it was on sale never used one because of the videos i have watched encouraged me . thanks to Ash Kickin i cant wait to grill and smoke . keep up with the videos im going to need them

[@harrycutler6282]

I have a new Lexington pit boss smoker I never smoked brisket before can you give me gide line how to do it

[@AshKickinBBQ]

Yeah, watch the video. Lol.

[@jasonwilliams1708]

Nice work!

[@jon316love9]

What do you use to keep your knives so sharp?

[@AshKickinBBQ]

I use a couple different sharpeners depending on the knife. Stones to Work Sharp

[@kike21la9]

isnt 210 a little too much? does it not over cook? ive cooked at 206 and it felt way over. nice video!

[@AshKickinBBQ]

Nope, higher cook temp, higher finish temp 👍🏼. Thanks!

[@EliteBBQSmokers]

Good looking brisket man. Great technique 👍

[@Smoke_N_EmbersBBQ]

@ashkickinbbq Ive never made a upside down brisket 😅. I love this video.

[@KenTelfer-ur4fs]

Are these temps Fahrenheit?? Or Celsius ??

[@AshKickinBBQ]

Fahrenheit, as stated in the complete recipe in the description.

[@trewilliams9569]

Are you on King Sizzle TV on Roku? I would like to see more grilling ideas but I am on ROKU most of the time.

[@AshKickinBBQ]

I honestly have no clue what that is lol

[@steelcityrb4647]

Great Video! I can't wait to get my Lone Star Grillz!!

[@barrywatson247]

Have you done a video about smoking an untrimmed brisket

[@AshKickinBBQ]

No I haven't

[@76vahunter]

Definitely going to try this i haven't done a brisket yet

[@Danansheree]

Where did you get your gloves?

[@AshKickinBBQ]

@@Danansheree Ace hardware

[@Danansheree]

@AshKickinBBQ thank you so much! I've made brisket on my blackstone pellet twice now and I did low and slow. Do you think it makes a difference? I felt like it took forever lol

[@kekoadavidson581]

What type of pellet smoker is that?

[@AshKickinBBQ]

Lone Star Grillz Pellet Grill.

[@BrettStevens4321]

Everyone is smoking overnight on pellet smoker and sleeping while it cooks. Here i am, old-school wood smoking, pulling an all night cook, babysitting a fire exhausted the next day trying to entertain 😔

[@pharaun159]

Or those of us with a pellet smoker with a small hopper lol

[@andresbarbershop]

Where did you buy your trimmer knife for your brisket

[@AshKickinBBQ]

Shun

[@donniejenkins6333]

Great video

[@AshKickinBBQ]

Thanks!

[@KillerMillerQue]

Looks great D! Nice video👊🏿

[@AshKickinBBQ]

Thanks bro!

[@fletchbundy]

I wish I'd watched this before I just did a brisket. I had never done one on a pellet and hadn't smoked a brisket in 10 years. I didn't realize how different it is from a stick burner. The outside 2/3s or more was done and the inner, thickest flat was still like 153. I had committed to not wrapped and just tried moving it around to get the center to cook more but just ended up blowing it. The point was fine but the flat was bone dry to undercooked slightly. It was the oddest thing ever. I should have at least boated it to cover the edges. Next time I'll just cook lower or around 275 again & just committ to wrapping.

[@lazarushaurua6516]

Hey man, what intenal temp do you look for when smoking wagyu?

[@AshKickinBBQ]

If I’m cooking at this temp, I’m still starting to check at 210°. Depends, but it’s done anywhere from 210-212°+

[@noechavarria1442]

what pellets are you using for your smoker to get that nice smoke ring

[@AshKickinBBQ]

Whatever is on sale lol

[@nickmartins6977]

What was the total time for the cook?

[@AshKickinBBQ]

I said it in the video, 8 hours.

[@nickmartins6977]

@@AshKickinBBQ my bad chief

[@chuckstuckey9450]

Let's see the tallow process please. Thx

[@TheDisasterblaster]

that Lonestar grill pellet smoker actually works like an offset. Any other pellet grill you won't get a good smoke flavor at 300. Lonestar grillz pellet grill is on another level. Not sure why other companies aren't doing the same with pellet grills

[@AshKickinBBQ]

I agree with you 100%

[@Undisputed8918]

It’s good on a Traeger just takes longer about lil over 8 hrs at 195 on super smoke … then another 8 hrs wrapped at 250

[@markweishaar2]

Well considering the yoder has the same controller…………

[@peterk814]

Woodwind pro has more smoke flava

[@fletchbundy]

I can't tell if I just hate the pellets I have right now or this pellet I bought years ago at academy doesn't work great for smoke. I think I need to get better pellets and pecan or post. The one I have has smoke settings but cooks so darn low doing it. Highest is SP-0 and it's 210 to 215.

[@justynhop]

Wish my Pit Boss smoked like this

[@lowdownone]

Nice

[@Cheffluff]

Great content as always 🔥🔥🔥

[@jeffmoore9179]

What I hate is we end up shaving off three or more pounds of fat that you paid for so I wish they were trimmed before you bought them

[@AshKickinBBQ]

You sure can buy them pre-trimmed. But then you’re paying more per pound for someone to do the work for ya.

[@mikesimms9874]

Love to render the fat down and save the tallow to throw in a pan with eggs, steak, leftover brisket etc.

[@TheMrjsax]

Grind up trimming for burgers, problem solved

[@tropicthunderbolt]

Like what they said. All my trimmings get used. Ill use the fat..chunk it up, put it in a pan and smoke it with the brisket ..at about 5 hours. Take it out. Save the tallow. The left over meat. Grind it for burgers or sausage. It should all get used.

[@Youtubeabuzer1923]

Try not trimming, trust me. Taste no different and it actually is more juicer.

[@jasonholloway998]

Make the as long as you want

[@billseivers3528]

You should have taken those first few morsels of deliciousness for yourself. You know, as "cooks privilege". It looks fantastic.

[@OldProphet61]

My pellet smoker doesn't produce the smoke yours does at 300. It just doesn't. Can't follow your temps. I've been doing 235-240, using the Goldees method (no wrap, pull it off when close to done, wrap in foil with tallow, rest at 150 about 6-8 hours) and it's phenomenal.

[@AshKickinBBQ]

@@OldProphet61 get a smoke tube for supplemental smoke. Just cause you can’t see the smoke doesn’t mean you’re not getting flavor. Clean smoke you don’t typically see anyways.

[@kiwicrusader1001]

wait ur cooking at 300? Every single video i hear about cooks at 200-250. How come urs is going so high? From wat i see everywhere the lower the heat the more smoke it makes.

[@AshKickinBBQ]

200° is ridiculously unnecessary and doesn’t render fat. Cook at whatever you want, I’m just showing methods that work, every time.

[@julesbruchez-theartofgrapp9646]

M Nixon cooks at 350 and has won multiple championships. But he uses a wood burner

[@kennyharris5692]

Is this considered hot and fast

[@AshKickinBBQ]

Yes, but slowly it’s becoming the norm. A lot of places are starting briskets off low and ramping them up throughout the cook and finishing at 300°.

[@KGBALLER50]

Solid brisket.

[@AshKickinBBQ]

Thank you!

[@fredbrown8894]

During your video you never told us what was the overall cook time you said at 300°but what was the time

[@AshKickinBBQ]

Yes I did, I said 8 hours on the nose in the video.

[@AshKickinBBQ]

And it really doesn’t matter the time, what matters is the tenderness.

[@joshawaburns1]

​@AshKickinBBQ watched whole vid and attempting my first 3 briskets for 4th. I obviously can't get your rub in time so what rub recipe or available rubs you recommend? Also I see you keep saying yes to other smokers at 300 so I assume gmg will be fine? I'm doing brisket sandwiches. Do you still recommend 300 and around 8hrs to slice and serve time?

[@DumbCarGuy]

my wife likes the thin dry burnt ends that your chopping off. I like it too. But we do hate fat.

[@HorribleDonkeyHoof]

Word to the wise-Don’t get distracted by your work phone while trimming a brisket…you will end up with stitches in your thumb.

[@nullw8768]

No injection? Great vid 👌

[@AshKickinBBQ]

I never inject my briskets unless it’s for a comp. No need.

[@tylergood9168]

225f/203 pull. wrapped. paper or foil. old guy. yw. mustard wouldn't hurt. mesquite -post oak. pellet grill...go to bed. brisket breakfast burrito...old guys rule. this looks nice too. well done.

[@AshKickinBBQ]

Nice, but I will never cook a brisket at 225º unless I'm smoking overnight, nor will I ever go by temp to determine when it's done. It's all about the feel.

[@willynorris1739]

That knife!! That’s a surgical tool!

[@TheKwill32]

Awesome but definitely not a backyard trim

[@AshKickinBBQ]

It is if you’re eating in my backyard. Plus, I like the burger and sausage, so why have a mediocre brisket with no trim or burger, when I can have great everything.

[@TheKwill32]

@@AshKickinBBQ I got cha. I can tell u do competitions though. It was a beautiful trim and cook indeed

[@AshKickinBBQ]

@@TheKwill32 thanks so much!

[@TheKwill32]

@@AshKickinBBQ Yw

[@familydad3241]

The knife in the description is definitely not the one in the video.

[@jwesboy]

He buys a 30 lbs brisket and is more concerned with how PRETTY it looks, and ends up with a 10 lbs brisket. A little over kill.

[@AshKickinBBQ]

Imagine leaving a clueless comment regarding something you clearly know nothing about. First of all, brisket wasn’t 30lbs, and good luck ever finding one that size. Second, it wasn’t to make it look pretty. It was to get a uniform shape and size for even cooking, and to prevent any edges from crisping up and getting dry. Aerodynamic is important. Any other genius comments you wanna drop? Or have to embarrassed yourself enough for the day?

[@harrycutler6282]

Can I make burgers out of my fat

[@AshKickinBBQ]

Well you’ll need some meat too lol

[@thecastingdeck8148]

That's a lot of cutting.

[@AshKickinBBQ]

Not really, especially to get a better product. And I make my own burger and sausage. But to each their own 👍🏼