Overnight No Wrap Brisket - Pellet Smoker Brisket Recipe - Smokin' Joe's Pit BBQ

[@SmokinJoesPitBBQ]

Thank you for watching my overnight brisket cook video. Check out this Texas Hot Link video next! kzbin.info/www/bejne/gqPEdHmenbStaKM

[@slapdoctor707]

This is not how to smoke a brisket😭😱😨

[@slapdoctor707]

You trimmed too much for this level of smoke. Where's the wrap

[@charlesbirchfield5066]

Hey Joe. I’ve been smoking meats for about 16 years now and I learn something new every time! I have watched a lot videos over the years for just because I can’t get enough Information. But recently ran across some of your videos on doing briskets. Love your content and I am trying the foil boat method tomorrow from one of your videos. Very helpful! I don’t do a lot of briskets pork is king in my parts. Keep the videos coming I’m following you on FB.

[@SmokinJoesPitBBQ]

@charlesbirchfield5066 thank you Charles! You must be from Carolina or Iowa?

[@smhbbag1]

This is practical and helpful. Forget competition stuff or restaurant stuff. This is how regular people can cook.

[@madrabbit9007]

I'm trying brisket for the first time and I'm going to use this method right here.

[@banksta3]

The #1 ranked Texas BBQ place does a no wrap brisket with a foil rest. They just put a little beef fat in the foil before they wrap.

[@Darkside_Rob12]

@@banksta3I just tried the goldees hot hold method and it’s the way I’m doing them moving forward

[@dank9288639]

how long did you hold, and at what temp? ​@@Darkside_Rob12

[@Darkside_Rob12]

@@dank9288639 I usually take it off the smoker at around 195 let it stop cooking for about and hour hit it with its own tallow then I’ll let it ride on the keep warm function on my Traeger which is 165f for atleast 8 hrs or until I serve sometimes I’ve gone 10+ hours a week ago I let it hot held it 16 hrs.

[@Joel1031]

Just wanted to drop by and say my first brisket cook this weekend was a huge success thanks to your channel! I combined this and the no-trim video to great success. I had some temperature issues at times but nothing seemed to burn, and the end product was great. Still need to work on the flat a little but at least now I have a good base to learn from. Thanks Joe!

[@SmokinJoesPitBBQ]

Awesome 👍

[@cjwyhs9601]

I've had my Pit Boss for less than a year now and am currently smoking my 4th brisket on it. This smoker powers right through the stall so I no longer wrap during the cook. I only wrap when I take it off and place in a cooler to rest. I went with your no trim method on this brisket and so far it's looking phenomenal. Keep up with the awesome videos and representing that Texas Q!

[@BLACKMONGOOSE13]

I know this comment was a year ago, but for anyone else who has a pit boss, I do also and last night put a brisket in for 12 hours and got up this morning and it was ready to pull. I have cooked many briskets and have always wrapped. But this time, for whatever reason, it just powered through the stall on a 10 pound brisket at 190 degrees. First time I’ve ever got a brisket done earlier than I was planning. Easiest one yet! 👍🏻

[@ghostofk2]

Aerodynamic is not a word i anticipate in a BBQ video. Very cool.

[@TRIPLEBsBBQ]

Maaaan that brisket. Even with no effort the man still pulls out a beautiful brisket. AND THE AWARD GOES TO......... Great job brother 👏

[@SmokinJoesPitBBQ]

Thanks my man, your brisket was pretty savage too!🤘

[@archiebryant5063]

Thank you!! After months of being stressed over my first brisket smoke I finally pulled the trigger on the 4th of July. The brisket turned out amazing and everyone LOVED it. Your video made it possible! Thank you again!!

[@SmokinJoesPitBBQ]

That's awesome 👌

[@TheDawgfathasBBQ]

Can't get any simpler than that bro. Good cook!

[@SmokinJoesPitBBQ]

Thanks my man!🤘

[@rickf.9253]

You are a Master at trimming brisket! Every time you trim one it's perfection!

[@Astral_Dusk]

Yeah this is the best trimming I've seen on the deep KZbin brisket dive. Need to up my knife game too - got some high end kitchen knives but the long and small ones could be upgraded.

[@delicioustreet]

우와 브리스킷 너무 맛있겠어요 바베큐는 정말 정성이 가득한 음식입니다👏🏼👏🏼

[@kevinmole8996]

Great video! I too have a YS1500 and have experienced the crispy bark as you did. Last Jan, MadScientist posted a video called "Pellets Matter" with Eric from The BBQ HQ. They were using GMG smokers to test the various pellets on a brisket cook. During their setup discussion (11:20 min mark), Eric mentioned he uses a full-size aluminum pan filled with water on the bottom shelf and the brisket fat side up on top shelf. He said the water tray acts as a buffer from the bottom radiant heat to protect the bottom of the brisket. My last two brisket cooks on the YS1500 I used this method, and they were the best briskets I've had on the YS1500 since I've owned it. Might be something worth trying on one of your future brisket cooks.

[@SmokinJoesPitBBQ]

That works perfectly 🤘

[@RumandCook]

Overnight makes it nice and easy, as well as stress free! Looked pretty good from here! 🍻

[@SmokinJoesPitBBQ]

Yes sir, super easy 🤘

[@ryanr6240]

Perfect timing. I'm cooking a brisket this weekend and I wanted to experiment with keeping it simple, no wrapping just let it ride. I'll be using this video as my reference.

[@SmokinJoesPitBBQ]

Thanks Ryan. 👍🏼

[@eduardosanchez5884]

Trying it tonight myself

[@grizzle273463]

Hope it turned out well for ya

[@ryanr6240]

@@grizzle273463 the meat wasn't too bad but the bark got way to hard like crocodile skin. I'll keep trying

[@christopherhelms7290]

I've reached a point where the biggest problem with my brisket is that it tastes like pot roast. On some forums I've seen it blamed on over braising due to the meat spending too much time in the wrap, so I may try a naked one, and see how that goes.

[@madrabbit9007]

Trying brisket for the first time and have been watching how to videos for the last two hours and I think this method wins. I've got an electric smoker that I think will get er done.

[@coreypearl5506]

Seeing the final results has me LOSING MY MIND!!! Looks amazing.

[@LouisatRshackBBQ]

Great video and done in 10 hours. I agree that a pellet grill comes close to an offset but an offset smoker is the best. However as a 1 man catering operation- brisket overnight on a pellet grill is the way to go.

[@SmokinJoesPitBBQ]

Yeah buddy, good to hear from you my man. 🤘

[@henrytferguson]

Great, helpful video for us home smokers. Loving the blues groove background too Joe!

[@jonathanochoa3768]

did mine overnight no wrap and it turned out to be the best I have ever had

[@texas77563]

I always do a no wrap and no flip brisket. i put fatside down and start at 6pm and wake up in the morning and check it. when it hits 203° ill shut off the recteq and let it sit for a few hours in the smoker. its so easy and it makes a perfect crispy bark and texture

[@larrycariglio909]

Zib what temperature on your reteq

[@jimmypayton5849]

Thanks for another great video, well-spoken and executed, I have been wanting to try an overnight smoke, and not babysit my fire box all morning. will be looking into YS smokers.

[@georgesmith8255]

I am in the process of cooking a brisket right now.. Im also cooking it on a pellet grill myself…I start mine at 2:00 A.M. last night but I did wrap mine… but I always pull the wrap the last 30 or so minutes to tighten up the bark a little..my dad likes the crunchy bark pieces so I always try to get a little crispy on the bottom like yours… he says that’s the best part.. he would rather have that then the burnt ends… EDIT… so it’s been a few days since I cooked my brisket…It was tender juicy full of flavor… it took a little longer to cook but it was a pretty big brisket.. it was a little ver 16 lbs before I trimmed it…again next time I’ll try without wrapping also..

[@citizenclown]

I'd sure hope your $5000 smoker does well. I use a $400 Trek smoker and it does amazingly well also. Process and meat quality are huge.

[@MrJoshcc600]

I got a used 25$ offset to learn on. It produced amazing stuff but fire management was a massive pain. Would also burn through a while 15lb of charcoal every cook. Since upgraded to a Komodo and a bag of coal last several cooks, in can go to bed without worries, but the smoke flavor isn't as strong add I'd like. A lot of things steam in there instead of bake so the bark is half ass compaired but for quality of life its nice to have

[@grizzle273463]

You sir are the king of briskets. Well done!

[@SmokinJoesPitBBQ]

Thank you for watching Gary!👍

[@jclarke6073]

This may be one of the best Brisket I've seen on KZbin and I've seen a lot of them! Nice job and thanks for sharing!!

[@SmokinJoesPitBBQ]

Thank you!

[@PeakBusinessEquipment]

Great video thanks. I'm giving the no-wrap method a try on the next brisket.

[@SmokinJoesPitBBQ]

Hope you enjoy!👍

[@-.Steven]

Smokin' Joe! Always makes a great video! And that Blues Guitar 🎸 💙 It's the icing on the cake! The seasoning on the brisket. The red in the Cherry 🍒 ❤

[@SmokinJoesPitBBQ]

Thank you!

[@user1233002]

Mouth Watering Delicious. Very enjoyable cook. I don't have a Pellet Smoker. But I do plan on cooking a Brisket on my Gas Rotisserie.

[@thydevdom]

Made Pork Shoulder today for the first time. That stall was no joke, after about 2 hours I started thinking my Smokers thermometer was broken. Love the channel. Thanks for the great tips.

[@SmokinJoesPitBBQ]

Thank you. 👍

[@embecmom5863]

great colour on that bark for a pellet smoker, looks a great cook. I cater using a traeger and smoke my butts overnight and rest most of the next day for service. Cleaning out the ash is a must or it just wont get up to temp.

[@SmokinJoesPitBBQ]

Yeah buddy, thanks for watching 👍🏼

[@NorthlanderMN]

I’m taking your advice. You did a great job. Looks fun. Thanks much.

[@tatoolmaker]

Going to try my first full brisket tonight. This one looks amazing, nice job!

[@TruTrust]

How did you do bro

[@tatoolmaker]

@@TruTrust Came up to temp a liitle before I was going to pull and wrap, but it came out just a little dry not bad though

[@twizack22]

I know it's been awhile, but I figured everyone remembers there first. How long did you cook yours? I'm in the middle of cooking my first brisket.

[@johnnybvera78]

Best brisket I've seen in a while, 👍 brother

[@watagump1]

I did a no wrap pork butt not long ago, took 21 hours, it was just over 9lbs and was at 180 most of the time. I raised the temp after quite a while since it was taking so long.

[@SmokinJoesPitBBQ]

Yes sir!🤘

[@nwtraveler5266]

That was one gorgeous brisket sir. You are a true pit master.

[@GorillaJoesBBQ]

I've thrown a lot of briskets on at 2am and went to bed, I'm gonna have to try a 10 pm one. I usually don't sleep well when I have the smoker running though haha. Yours turned out amazing, didn't have any doubts haha. Bet it tasted fantastic! Crispy bottom just adds more flavor haha

[@anthonyhernandez7694]

Not really a fan of pellet smokers but I'm supper impressed with the bark and smoke ring on that brisket. Great video.

[@SmokinJoesPitBBQ]

Thank you. The flavor was spot on too. 👍🏼

[@ErikISkogen]

I need BBQ so much, so im watching you while bbq`ing on my traeger. We dont have a peace like brisket in my country, but i got the butcher to cut something almost the same. Cant wait to eat, just 2 hours left!

[@gregspencer8472]

Love your videos Joe. I've had some good success with my briskets following your advice. Could you do a video, or explain to us what the best procedure is if you want to precook a brisket, freeze it for later use, unthaw and reheat it? Should it be sliced prior to freezing? Thanx Joe...keep the great vids coming

[@pelekibland]

Once your brisket has rested, put your brisket in the fridge and au juice in a cup and pour in the freezer. The next day take the au juice and brisket and vacume seal. Put in the freezer. When you're going to reheat, thaw first. Set temp at 165° and reheat for 3 hours.

[@Chucho_Q]

Every Brisket cook is different and unique in there own way! Well 👍

[@sammartinez8084]

We love your show 👏👏👏 keep up the great show and God bless you guys

[@SmokinJoesPitBBQ]

Thank you!

[@GrillandSmokeBBQ]

Man I can’t wait to grow up and be able to trim a brisket as good as you brother!!

[@SmokinJoesPitBBQ]

Practice, Practice Practice! Thanks for watching 🤘

[@AngryManSki]

Bro 🙏🏾. The way you whipped that brisket into your face was worrisome 😢😢🫣

[@SmokinJoesPitBBQ]

🤣 Hilarious

[@bobwhisenhunt7085]

Hey Joe. Thanks for all you do to help us amateurs out.😎

[@josehuerta933]

Wud up wit it Joe, thanks for the awesome tutorial! From trimming to the seasoning recipe you gave me the confidence to bbq another brisket. So far I’m 0-1 lol

[@juliocmonje3909]

To avoid having a crispy bottom try placing the fat side down for an overnight cook. I've done brisket like this many times on my Pitboss and it is awesome. Awesome cook Joe.

[@no1stato]

Isnt it better to have the fat on top that way it renders down into the meat?

[@juliocmonje3909]

@@no1stato I've done many briskets fat side of up and I've had the experience of a slightly crispy bottom on most of them but that can be part of the type of smoker I have or a hot spot in the smoker but either way they come out delicious. Thanks for the comment and keep on grilling 👍🔥🥩😃.

[@TheDevnul]

No one makes me drool more. About 5 second before you said it I said, “ Hey Joe, you need to sharpen that knife😁”

[@SmokinJoesPitBBQ]

Man it was dull!

[@jasonbaily1707]

Interesting results, I usually treager smoke 12 hrs @ 150, the wrap and up heat to 225-250 for 5 hours. Butter

[@rickchapman3051]

Just watched the no trim video and realized I was behind on my viewing. After looking at this I'm not going to trim anymore but I will still wrap. Looks tasty

[@deanm4138]

Joe that brisket looks delicious I just did a brisket 2 weeks ago I put it on overnight but I wrapped it in the morning. I will definitely try it without wrapping

[@deminybs]

I got a wagyu brisket again that I'm gonna smoke with the WSM in about a month lol, 2 wagyu picanha's will be done dry aging in a couple weeks 😁😁

[@mgs2kx]

Loving the Great Value SRV playing in the background

[@sallyjones9144]

Cooking this tonight on my Traeger. I'm a bit disappointed. I ordered a 1/2 cow and they cut the brisket in half. Ughhh. For what I paid for the cow that's ridiculous. It's grass fed and finished so the meat is tougher. I pray it turns out well!! You got me wanting to no wrap and I was prepared to wrap. Decisions decisions... Which would be more tender?? My smoking skills have vastly improved from watching your channel. Got it back in October so still new at it. Plan to perfect it!! Thank you!! 😁

[@SleeperBBQ]

Nice Brisket Joe Sleeping and Cooking

[@SmokinJoesPitBBQ]

Thank you Lance!🤘

[@RossPotts]

LOL! @11:43, the way you straight-up ATTACKED that slice, it’s like you were looking forward to it almost! HAHAHAHA!

[@Astral_Dusk]

Absolutely vacuum out the pellet smoker before each use, known some who only cleaned every few cooks any complained about jumpy temps. Wipe down the thermometer inside too. Temps will be stable when it's real clean and kicked off with a solid few mins of thick white smoke priming before settin the temp.

[@EddieWrightBBQ]

LETS GO JOE!!!!!!! Love that yoder power bruddah. Looks great. I may have to try this one myself.

[@SmokinJoesPitBBQ]

Thanks my man!🤘

[@mrhalfapino]

Thanks for the video! I’m planning on doing a overnight brisket for July 4th on my pellet smoker. Gonna give it the foil boat method. Hopefully the bottom doesn’t get to crispy! Thanks again! Just subscribed!

[@mikelee6936]

Great vid Joe and tips. But, most of us can't afford this pit. I have a Traeger horizontal and a Pit Boss vertical. Works ok for me.

[@phillipshoes]

I was afraid to go up to 200 after all nite and church. I poked, tender like butter And decided to pull it off after 14 1/2 hrs. I only got up to high 170’s, I’ll let it rest for 3 1/2 hrs and see. Thanks for your help.

[@tylerpaul650]

Nice job, not sure what the dipstick is talking about below. Anyway, thank you!!

[@washedout8055]

My 1st brisket came out tough. I pulled it at 200 degrees but I wrapped it in a towel and then stuck in a cooler for 1hr. Not sure if by doing that is what caused the brisket flat to get tough on me but it was falling off like pull pork. Ppl liked it but I didn't. I want this style of cuts lol. I'm using a small GMG grill for tailgating. Pellet smoker.

[@SmokinJoesPitBBQ]

I would probe it until it's nice and tender next time. Sometimes the flat takes a bit longer. 👍🏼

[@sdallnct]

That smoke ring looks amazing

[@conradkostelecky7935]

You can also smoke some of those trimmings and add them to a pot of beans if you don't do sausage.

[@jimmydean1147]

I’m loving the Ys1500 cooks Joe, just for the fact that I can duplicate them in my Ys1500! Keep up the stellar work 🤘🏻

[@igotJesus88]

Best bark I have seen on a pellet grill.

[@SmokinJoesPitBBQ]

Thanks my man. 🤘

[@shalamigri]

Man....I have to try this. The trimming and everything. The next time I do a brisket and I have nothing else to cook, I'm going this route. I'll probably use my pellet tube too though.

[@jeffreymcpeak8535]

I give it an 11 because You got it a "little" crispy on the bottom !!!😀😀😀

[@ItsAll19]

That's money. Bravo, sir! 👍

[@t-reyh5937]

That brisket looks great. Gonna have to talk my wife into letting me splurge on a Yoder. Have a pit boss vertical that does a decent job. I always cook overnight on briskets and big pork butts, but always wrap after my bark sets good. Always ends up being a really long cook. Your 15lb, maybe 13.5lb or 14lb after trimming only took 10 hours at 225°, that's awsome. Put my 16lb after trimming on at 8 last night at 225°. It does have a water pan that I fill along with an aluminum water pan I put directly above it filled with water cuz the metal pan ends up going dry after 4 or so hours. I crank it to 275° in the early morning. It took 15 hours for bark to set right, at about 180° IT. You think it's all the moisture from the water pans that cause it to take longer for bark to set? My brisket took 18 hours to probe tender, but it's a choice not prime. Really good looking brisket as usual.

[@ArielK1987]

It would definitely be hard for me to sleep the night that a whole brisket is being cook. Since the smell of a cooked brisket is one of the best smells in the bbq world.

[@SmokinJoesPitBBQ]

I know right🤘😁

[@bignorge]

OUT-FREAKING-STANDING! The underwear and ashes comparison made me LMAO. My Traeger smoker is a smart-ass and says, "The Fire box isn't going to clean itself". Well Done!!!!!

[@tvrift]

When people say things like "not quite offset level good" but then gives the brisket 9.5/10, It always makes me wonder how much better an offset TRULY is...

[@STSwhisperer]

Lol!!

[@EJfromNYC]

Alright joe looks good to me.... i'm trying it with my Traeger... trying your rub too...

[@leviray665]

Your vids are great! Very detailed. Thank you for the help!

[@SmokinJoesPitBBQ]

Thanks so much Levi. 👍

[@BBQbyBiggs]

Man that Yoder does build a great bark! Good looking brisket!

[@SmokinJoesPitBBQ]

It's a savage cooker. 🤘 Thanks Biggs!

[@mikebowerstv]

Without a doubt the best way to cook a brisket on a pellet grill.

[@BarbecueElementary]

Just seeing this! Well done- loving all of the no wrap brisketing going on!

[@stalkev]

This was a really good video...... Thank you for sharing....

[@SmokinJoesPitBBQ]

Thank you for watching Kevin. 👍🏼

[@ftrevino4493]

I might have to start seriously looking at that ys1500.

[@SmokinJoesPitBBQ]

It's a solid pellet smoker, best in the market.👍🏼

[@x2bate]

QUESTION: Was the brisket placed fat up? A master with the knife. ALSO, great music!

[@SmokinJoesPitBBQ]

Thank you, it was fat cap up. 👍

[@Zman-001]

Your channel is awesome and same for your videos. Keep up the great work Brother.

[@98682bobbyd]

A couple of comments and a couple of questions. Thank you very much for this very practical video. I have a Camp Chef and will be trying this soon. At what time would you have flipped this over? How do you know where the cooler part of the smoker is? Thank you 😀😀

[@rmcarr448]

That looks awesome! I can't get those results on my YS 640s. I have to cook on my Hasty Bake Gourmet to get that type of bark but you have to baby sit it.

[@angelocastro9747]

Joe, you still did a fabulous job

[@dwaynewladyka577]

Definitely a very tender and juicy looking brisket. Awesome! Cheers, Joe! 👍👍✌️

[@SmokinJoesPitBBQ]

Thank you Dwayne 👍🏼

[@markmccaleb4038]

Very nice Joe!! I give it a 9 for appearance, 9 for texture, and 9 for taste(even though I can't taste it) KCBS style!!!

[@SmokinJoesPitBBQ]

Thanks Mark, soon you'll be able to drive down for lunch. 🤘

[@markmccaleb4038]

@@SmokinJoesPitBBQ Cool, we were in Las Cruces last weekend visiting out youngest daughter and I was thinking about that. Any grand opening dates yet?

[@SmokinJoesPitBBQ]

@@markmccaleb4038 not yet buddy. Probably the end of August 🤘

[@zshell-thomas2358]

Wonderful video. Do you ever inject your brisket before smoking? I worry about dryness.

[@SmokinJoesPitBBQ]

No I don't but I have in the past. Just ensure you use a good quality brisket. 👌

[@KillerMillerQue]

Crispy bottom or not that brisket still looked juicy and had a nice Lil smoke ring. 👌🏿💯 I bet it ate good... another good cook boss 👍🏿👊🏿💯💯

[@SmokinJoesPitBBQ]

Yes sir my man, it was so good. Thanks for watching 👍🏼

[@KillerMillerQue]

@@SmokinJoesPitBBQ Always bro Happy 4th!

[@zakelwe]

Looked fantastic. Great that you commented on the crispy bottom, would have been easy to sweep that under the carpet and not mention it, nobody would have noticed. I thought that was a touch of class rather than a rookie mistake. Appreciated Joe. These vids are teaching tools after all, even though fun to watch whilst I get ever more hungry on a Saturday night...

[@doudoune8035]

Man this is awesome! Great job! Can't wait to try it out!!

[@thomasking4136]

Nicely done.

[@joef8085]

I love you Joe

[@HDDynalowrider]

You do a great job teaching BBQ..I hope to get a smoker some day..Looks amazing

[@SmokinJoesPitBBQ]

Thank you!

[@4seasonsbbq]

Wow! That brisket looked absolutely delicious. I can only have a liquid diet for the next couple weeks, but a brisket will be in the near future. Great video Joe 👍 👍

[@embecmom5863]

beer?

[@4seasonsbbq]

@@embecmom5863 not a fan of beer but I can tell you whiskey is a very good pain killer

[@SmokinJoesPitBBQ]

Thanks my man! Get well soon. 🙏

[@OscarHTX]

You should try B&B Post Oak pellets. Academy and HEB sells them $14 for 20lbs. Academy also sells B&B Championship Blend which is cherry, pecan and post oak mixed 40lbs for $15

[@SmokinJoesPitBBQ]

I've used them before and they work great. 👍🏼

[@rickylain9483]

i need that knife! looked like you were cutting butter.

[@panchucko]

That’s a great looking brisket, awesome job. I’ll look forward to you’re no trim brisket, I have had one from a local smokehouse and I didn’t like it, hated biting into a big glob of fat.

[@judgewepbbq]

Lovin' those big slabs of point meat...good cook! 👀🤘🥩

[@SmokinJoesPitBBQ]

Thanks Judge!🤘

[@mayadachi]

Good video, brother! Where in TX are you? I just moved down here (born & bred from Chicago), so learning all the brisket smoking techniques I can find. This video was awesome! Thanks for sharing.

[@SmokinJoesPitBBQ]

Thanks bro, I'm in El Paso. 👍

[@yodersmokers8013]

whoa yeah! Nice job, sir!

[@SmokinJoesPitBBQ]

Gracias 👍🏼

[@DeltaCharlieMike]

Another ripper vid Joe.