Overnight Brisket on a Pitboss Pellet Grill

[@markschneider7139]

My first brisket served today.... Your Instructions.... IT WAS AWESOME. Thank You

[@raypeoplescooks]

Great to hear Mark! Glad you liked it!

[@jessiesineath7702]

that brisket looks like it turned out amazing

[@jamesgretsch4894]

Beautiful brisket. You made it perfect!

[@igotJesus88]

Couple of things I would like to share if you don’t mind. Some stuff I have learned along the way. When you cook your brisket on a pellet grill I would cook fat down first. Then when you get the bark set foil boat it and go fat up. Turn the smoker up to 300 so the fat will render the best. After that start checking for tenderness at 195 in the thickest part of the flat. When I say check for tenderness lift the brisket out of the foil boat and try to stick your fingers in the bottom of the flat. If your fingers do not sink in at all and it feels tough keep going another 5 degrees. Be patient because the brisket temp will go down a little before going up. Once you are able to get your fingers to go into the bottom of the flat with a little pressure you are golden. Do the same thing with your holding method.

[@raypeoplescooks]

Thanks for the comment

[@derinum]

I’m so confused are you saying what are you saying 1:35

[@smoothjb2384]

“Take our pepper cover this bad boy” I just recently got this pitboss I’ve had a traditional smoker for a few years but idk why but seems like I have to fight with fire every few hours to keep the temp but I’ve made great meats on it I just wanted something easier I always liked the thought of set it and forget it. Good luck boys

[@morgangentle1515]

My mom likes that method too

[@byrongrimsley500]

Yeah you did a great job man that's crazy as hell though to have to cook that thing for damn near 16 hours or longer but you did a great job

[@kevingallagher3]

Hey man, thanks for the tips! just did one last night and am finishing up this AM and so far so good using your recipe. thanks again for posting.

[@raypeoplescooks]

Nice work!

[@NutzBdragon]

I my self am still learning to smoke a good brisket. I started with a homemade offset smoker and got to old/lazy to baby sit it over night. went for an austin XL where I will learn to play with and get my temp/times down. one thing I learned is you have to be brave to post online, those Texas boys don't sugar coat what you did wrong. keep it up man I got some good tips from the video and from the comment section.

[@raypeoplescooks]

Thanks so much!! It was still pretty great eating! Doing another soon!

[@Jason-EasyGrilling]

Looks good. I love me some Bear Mountain Pellets

[@richardcline2321]

did mine last night was good now letting it rest thanks for all the help

[@raypeoplescooks]

Awesome to hear Richard! Hope it is great!

[@golfoddcouple4085]

Thanks for sharing. Not that you asked, but I put my brisket on top shelf, cook at 200 degrees until around 160 internal temp, then put a water pan under, raise cooking temp to 225. The water pan will act as a heat sink and catch the drippings for easier cleaning. Was bark is set (around 175 - 185 internal temp), foil boat the brisket & raise temp to 250 cooking temp. This helps with bark and fat rendering. This should help prevent the bottom to get over cooked. Even if you keep temperature down put a water pan under after 6 hours at 200 cooking temp. No need for water pan before that point, plus it allows for maximum smoke around entire brisket

[@raypeoplescooks]

Awesome thanks! I will give that a go!

[@darryldickson4360]

Ditch the foil

[@xfamished]

Do you cook fat side up or down?

[@Jimbobd421]

I've been starting mine at 250° and little bit over done. I'm going to try the 200° for 10-12 hrs then bump it up to 250°see if that will help. Thanks for the video.

[@shanewoosley8303]

I made this last night/today for supper. Super easy and super yummy. Thank you

[@raypeoplescooks]

Glad you liked it!! Awesome!!

[@azycray4801]

For a pellet smoker, to avoid a hot spot over the burner cup, try putting the brisket on a cookie sheet with another rack. The smoke can still get to the bottom but the cookie sheet will protect the bottom of the brisket from the heat over the cup and catch the drippings for an easier clean up.

[@azycray4801]

Or just cook on the upper shelf away from the hot spot.

[@gtownloc2173]

Good attempt on the meat church way. Almost word for word

[@JJ-sv9kh]

That background music makes me not want to ever hear a banjo again

[@tpack670]

I just did my first pellet smoke brisket with fat side down while in the pellet smoker. I finished in the oven wrapped when it hit 175 degrees with the fat side up and rested for 7 hours wrapped in a cooler with fat side up as well. I liked it much better than the 100% fat side up. I trim fat to 1/4 inch and remove as much deckle fat as possible between the 2 muscles without separating them. White unrendered fat isn`t appealing and usually gets trimmed away and tossed in the trash with your seasoning and smoke flavor. Perfectly rendered fat is flavorful and compliments the meat though. Less fat on the brisket before smoking will give you a much better product at the finish with better smoke flavor and a rub that can permeate the meat. Appreciate the video.

[@raypeoplescooks]

Thanks for the comment

[@Romas65]

The wrapping could be better, bark looked great, thanks for the tips, I'll be smoking my brisket in two weeks

[@brandonhadacek2818]

Been smoking a 11 pound brisket since 11pm last night and is at butcher paper temp 196, almost done and wait another 2 hours

[@brianirwin9072]

Not bad for a pellet there ant no pellet smoker that can compete with a wood burner and same bark😊

[@BeeReady247]

Huh

[@timriley5619]

Greatly appreciate you sir

[@raypeoplescooks]

So nice of you

[@juanatthepoconos]

That's the problem with pellet smokers, after 12 hours of smoking the bank should've been way darker. But I'm sure it was delicious.

[@timjones147]

Looks like a great cook. At 180 after 12 hrs I would’ve let it roll unwrapped at your increased temp of 250. Either way your Brisket looked delicious.

[@raypeoplescooks]

Thanks Tim!

[@Colpsyop13]

The only problem I had was thinking the internal temp would get to 175-178 after 12 hours on the grill set at 200 degrees. No way that’s was gonna happen.. At about the 10 hour mark the meat stalls at about 160. Need to bump the grill temp to at least 240 to get it to reach the right temps before wrapping….

[@richardyoung2444]

I had the same pellet grill an i did it over night but it caught fire because i had the fat down on the brisket. big mistake an costly. my first try but not my last.

[@raypeoplescooks]

Ahhh bummer… give her a good cleaning beforehand as well that will help lessen the “food grate fires”!

[@EliOrlofsky]

It looks like you did fat cap up? I hear on pellet grill you should do fat cap down or else the bottom can get dried out, did you notice that at all? I did my first on pellet fat cap down to start then flipped when I wrapped. Your bark looked great though.

[@raypeoplescooks]

It did get a little crispy right over the hot pot in the center but other than that it was good. You can notice it when I cut it a little piece hangs down. I go back and forth on which produces the best results. Maybe a video in the future 🤔

[@ryanwyatt6769]

Honestly man maybe it’s because i got the pitboss competition series so my grill doesn’t have a smoke stack on the right I just have vents in the back. But everytime i did meat side up it was dry and tasted like pot roast. Whenever i do fat side up it was always juicy and moist and taste like bbq and a brisket. I think it just depends on the grill and the way it exits out smoke and heat. Ive always spritz mine regardless till wrap. But I’m going to try if there is a huge difference not spritzing it throughout the cook.

[@dreamfyre5443]

I have actually and that was my issue then! I'm going to try next weekend fat side down on my over-night and see if that helps!!!

[@stephanemontour3842]

Once you wrap, put it in the oven. Btu is btu. Don t waste pellets for nothing.

[@PerthLuxury]

Whilst you are correct, you're also a habs fan... can't take you too seriously hahaha. Will be interesting to see if your Habs or my Bruins end up bottom this coming season....

[@oldharrydice755]

Reason I cook outside is not to heat inside house pellets not that expensive

[@Jimbobd421]

Just curious you remember what size brisket this was for the time you talked about. Thanks again.

[@raypeoplescooks]

It was big! Started at around 15 and got down to 13 for the cook

[@JoeSmith-fu9yx]

Your knife was fine there was an overcooked area from the fire pot, I gave up using my pellet grill for brisket because of that, now my smokey mountain is dedicated to brisket for that reason.

[@raypeoplescooks]

Combo! There was an over cooked area AND a dull knife!

[@Barrelsmoke]

Thse smokers need a flame refuser and a shield on the right side of the heat plate and it cooks without that issue. $12 fix

[@JoeSmith-fu9yx]

@@Barrelsmoke I have a couple diffusers two i bought and one I made, they help but literally shift the heat around. The issue comes from the the large heat shield being so close to grates and the slide for searing not being thick enough. If I put a brisket in a pan on a rack and rotate it every few hours it comes out fine, but that defeats the point of the pellet grills ease of use feature.

[@Blacksockmafia1]

Put it on the top rack next time and see the difference.

[@raypeoplescooks]

Yeah get some distance between the meat and the hot pot! Thanks!

[@officialyoungpope]

What mode Pitboss is this?

[@raypeoplescooks]

Pitboss 1600 Competition Series

[@owensimplement2377]

looks like an rtic cooler not a yeti!! but looks good

[@NathanRittenhouse-i7d]

How much pellets did you have to fill up the hopper

[@anthonymoscon18]

how heavy was the brisket

[@mikestratychuk6362]

Fat side up or down? How many pounds was it

[@raypeoplescooks]

This one was fat side up - around 14 pounds after the trim.

[@MichelleMartinez-g3c]

What was the weight of your brisket?

[@Bam-Bam1]

I did mine this weekend, and it came out tough 😢

[@raypeoplescooks]

Ahh stink! Might try some apple cider vinegar on it after about 4 hours or when you wake up if doing overnight. Also, get another shot in there before you wrap it.

[@Jimbobd421]

Mine did to. It sucked. I started at 225° 12 hours overnight. 6am wrapped bumped up to 250 for roughly 3 hours, rest in PB with pellets off for 2 hours. Started slicing omg bark was really tough and meat was mushy on first one. I had 4 12lbers going all night. The other 3 were fair but still tough bark. Not sure if it was the meat or something I did. No water pan no spricing all night. First time on a PB. I'm not giving up. I'll give it another go. I'll try your 200° method. Thanks for your video. PB 1150.

[@raypeoplescooks]

@@Jimbobd421 sounds like it was overcooked and yes probably tough! I would recommend the lower temp for the long cook! I would also recommend not resting it in the Pitboss. The heat that is still there is going to tighten up your meat (continue to cook it) and make it tougher. Try wrapping in the towel and in the cooler. Also shoot some apple cider vinegar or dab some wagu in there before you wrap it as well to help with added moisture!

[@Jimbobd421]

@@raypeoplescooks yes I'm going to try 200° next time. I'll use the apple cider also

[@ghankghank]

The bottom was crisped. Try again.

[@robertjason6885]

Fat side seems a bit more fat than can be rendered? Get those sides with the rub, as Chud would say. Wow 12 hours to the stall.. I guess at 200f that might make sense. Where did you get your brisket.

[@raypeoplescooks]

Thanks for the tip. Got the brisket at a local grocery store.

[@robertjason6885]

@@raypeoplescooks Best of luck with your channel.

[@topwork18]

Looks delicious 😋 no blood n still juicy n tender, people you can cook your meat n still be tender juicy n delicious

[@eastons22126]

Worcestershire on the fat side also?

[@raypeoplescooks]

I left it off on this cook cause it tends to stick to that fat pretty well. But it doesnt hurt if you do add it!

[@TannerHolt-k6t]

Did you set your pellet grill to smoke and what p# did you use?

[@raypeoplescooks]

Yes! 225F gets the smoke going. 10-12 hours. Wrap them to sped up - used bear mountain pellets.

[@jetbug5812]

Why dont you talk about the fact that the pit boss 1000 grils burn the bottom of the briskert on a long cook. Its easy to see iN ur video but not mentioned. You dont need a sharper kinife you need a beeter grill. I know this because i have the same grill as yours..............junk. No one talks about the hot spot problem it has WHY.

[@raypeoplescooks]

So, let’s talk about it. Yes it got a little crispy but didn’t ruin it. But I did in fact have a crappy knife as well. My past two brisket cooks I have elevated another grate above the normal rack on two bricks! And it worked perfectly so maybe that can help… new vid coming soon to explain it all! Also on any other cook I try to place the meat off to one side of the hot pot so that it doesn’t overcook!

[@dreamfyre5443]

Do you have an issue with it being super hard on the bottom?

[@raypeoplescooks]

Right over the hot pot is was crispy. Next time I am going to elevate it to get it off the grate!

[@jarridphillips7272]

did you just use the stock 4 psetting? curious.

[@raypeoplescooks]

Yep!! Works great!

[@jarridphillips7272]

@@raypeoplescooks thank you thank you imma try this out next weekend :)

[@BillyBackpack]

What was the pretrimmed weight of that brisket?

[@raypeoplescooks]

17 pounds - big one!

[@NathanRittenhouse-i7d]

How much pellets did you use on this smoke?

[@raypeoplescooks]

Around a full hopper in average weather… a hopper and a half for cold temps.

[@NathanRittenhouse-i7d]

@@raypeoplescooks thanks

[@ep3389]

Did yoi go fat side up pr down

[@raypeoplescooks]

Down!

[@kevinmcmullen6527]

did you cook at 200 with fat cap up or down ?

[@raypeoplescooks]

Down ⬇️

[@scottbebb6707]

​@@raypeoplescooks You just said two comments ago it was fat side up. I'm soooo confused

[@peakaboozen]

Slightly overcooked, its a balancing act. The main thing is, have fun. Learn to probe by feel.

[@Exploitiv]

The only thing that should melt in your mouth is ice cream. Not a brisket.

[@darryldickson4360]

Not the best way to wrap

[@timjones147]

180 after 12hrs no need to wrap. Increase temp to 250 keep probing for tenderness and let it roll.

[@hugueninhank4168]

beautiful brisket man but god learn to sharpen your knife

[@elidc100]

Brah get a brisket knife!

[@wait4dl]

i do not like the way you wrap

[@sl7544]

Gotta get a proper knife man.

[@trapin68]

That was one of the worst wrapping jobs I have ever seen on a brisket. But then it looked like it turned out good though.

[@raypeoplescooks]

Maybe that’s the secret lol 😏😏

[@societydweller9485]

I wouldn’t let him wrap presents.

[@Micko350]

You don't need a sharper Knife, you need to stop burning/overcooking them!

[@raypeoplescooks]

Thank you my friend for the encouragement!

[@poorman7526]

Fail. You trim off all the fat

[@raypeoplescooks]

Meat side up my man! Plenty of Fat on the backside!

[@elidc100]

horrible wrap job

[@raypeoplescooks]

Thank you for your encouraging words!

[@chrism6195]

It's pronounced WashYouSister.

[@MichelleMartinez-g3c]

What was the weight of your brisket?

[@raypeoplescooks]

17 pounds before the trim