No Wrap - No Spray - Best Pellet Grill Brisket I've Done to Date!

[@RumandCook]

▶️ Free Download - 11 Secrets to More Smoke on a Pellet Grill: www.pelletgrillsecrets.com ❓ What Video Do You Want To See Next ❓ - *Comment Below!*

[@richardlewis8782]

Best looking brisket I have seen on KZbin yet!

[@RumandCook]

Thank you sir, I appreciate that! 🍻

[@Jimmer-Space88]

Jake, we like about your videos is the humble list. I totally appreciate the fact that you learn as you go, which is what most of us do. Five stars for sure.

[@RumandCook]

Thanks much, I appreciate that! BBQ like life, is a journey! 🍻

[@fredschaffer7330]

I have not done a brisket in a long time, but WOW!! this is how I will do my next one! Best looking brisket, I have seen in a long time. Quick question, where did you position the damper during this cook?

[@RumandCook]

Hey Fred, thanks! Damper is always at default for me. I never move it. 🍻

[@paulheier]

Is that damper placement all the way out and then about 5 inches back in? Thanks @@RumandCook

[@RumandCook]

@paulheier yep 🍻

[@walteastling6685]

Thank you Jake. I have learned more from your channel than 10 channels combined!! That brisket looks incredible.

[@RumandCook]

Quite welcome! I appreciate that. 🍻

[@Cooking_therapy_everyday]

Excellent, I like all the techniques, im totally trying this next time. Great work sir!

[@RumandCook]

Thanks, I appreciate that. Good luck! 🍻

[@tpcdelisle]

Just a great cook Jake. You are a great teacher for all of us looking to learn or improve. 👍

[@RumandCook]

Thanks! I have a new free 11 secrets to more smoke guide and a new mastery bundle. You can find out more here: bbq.rumandcook.com/11-secrets 🍻

[@2005Pilot]

Looks like you Nailed It! Did you go straight to oven or counter rest to 145-150?

[@RumandCook]

Thanks! I let it rest on the counter for 1 hour and then put it in the oven. 🍻

[@1953MMike]

I am inspired by your success! Thanks for all the tips! 😉

[@RumandCook]

Put that inspiration to work and get smoking some meat! 😁🍻 Thanks!

[@thomaskessler2596]

Jake, WOW, looks so good! I dream of making a brisket like that. Do you ever do a variety of vegetables, on your smoker?

[@RumandCook]

Thanks! I haven’t smoked veggies, but have potatoes and mashed potatoes and they turn out great. 🍻

[@scottyplug]

Been watching your videos for three years now. I've never drooled so much before!! Wowzer. I want this grill/smoker soooo badly. . . .

[@RumandCook]

Hahaha #missionaccomplished hopefully your dream come true soon! 🍻

[@williamwilson2624]

That's an awesome looking brisket! Great video.

[@RumandCook]

Thanks much, I appreciate it! 🍻

[@tracysutton5203]

This was my third try for brisket on the Yoder and was by far the best. Picked up a prime 13 Lb brisket from Costco that had a couple of gashes in it. Gave it a serious trimming and followed your method for the most part. I should have used a second smoketube or I need to pull the trigger and get a larger one. About a 15 hour rest in the oven at 160. Fantastic and will be following this process on future cooks. Thanks!

[@RumandCook]

Awesome, glad it worked well! 🍻

[@markszablewski6619]

I have a little trick that I do with my knives, I use my Rapala fish fileting knives, 6" blade; and I put hot water in a yeti travel cup and keep the knives in the cup, they go thru the fat easily, and when the knives start to feel sticky, just swap it out, give it a wipe, back at it..😊

[@RumandCook]

Interesting. Good tip. 🍻

[@markszablewski6619]

@RumandCook BTW, that brisket looked amazing!..

[@RumandCook]

@markszablewski6619 thank you! 🍻

[@andrewpope204]

Great video! I've found that going hot and fast the whole cook 275-325 renders the fat better, better bark and cooks quicker. I like to do mine on a drum smoker.

[@RumandCook]

Yep higher heat is better. Lose smoke on a pellet grill though. 🍻

[@lx2nv]

That looks pretty dang tasty!

[@RumandCook]

#missionaccomplished :) 🍻

[@leeweber7]

You continue to rock Jake.....you referenced meat selection upfront. Im about to cook a 15 lb Wagyu (thank you and SRF). In terms of cook and rest times - how much does the wagyu impact those variables?

[@RumandCook]

Thanks! I wouldn’t say it affects it much. Treat it just like a normal brisket and you will be good. 🍻

[@bradbenn719]

I noticed your smoke tube is right below the Yoder temp probe. Won't that affect your controller--the Yoder will think the chamber is hotter than it really is?

[@RumandCook]

A tube doesn’t put out that much heat. The firebox is right there anyhow. The reason why I put it there on a Yoder is because the smoke will rise and then go directly over the meat on the top rack and out the stack. Gives the best performance. 🍻

[@bradbenn719]

@@RumandCook Makes sense. Thanks.

[@mambru34771]

Awesome video keep em coming. What if my oven does not go that low what could I do?

[@RumandCook]

Thanks! Depending on your oven, you can Google and some can be adjusted to go lower. Otherwise, cook it until about the same, but rest it until it’s below 170 and then put it in your oven. 🍻

[@Cooking_therapy_everyday]

My GE Cafe oven I can calibrate 35f degrees up or down, I adjust mine down 35f degrees, insert a pit probe and then dial my oven to 153f based on my probe temp. Works like a charm. Just don't forget to adjust it back when you're done!

[@trungnguyen-rt4kd]

What position do u have your damper at? Awesome job!

[@RumandCook]

Always default, 6” in I believe. I rarely touch it. 🍻

[@trungnguyen-rt4kd]

Thanks for the advice.

[@trevster8714]

What bottom grates do you have?

[@RumandCook]

The upgraded stainless steel ones. bbq.rumandcook.com/YoderGrillGrates

[@Smokey_IT]

Hello, was your damper open all the way on this cook?

[@RumandCook]

Factory position. I rarely change it. 🍻

[@molashjj]

Jake where do you buy your briskets?

[@RumandCook]

Snake River Farms, Meat n Bone, Costco (not very good recently). Creekstone Farms (very expensive) 🍻

[@molashjj]

@@RumandCook Thank you. I'll see you at the pig roast.

[@brianportnoy5795]

When using smoke tube, does it come close to the smoke flavor of an offset?

[@RumandCook]

Depends on pellet grill and pellets, but if you use 2 tubes (one after each other) it’s pretty darn close. 🍻

[@brianportnoy5795]

@ I have the Traeger pro 575. I use bear Mountain gourmet pellets and jealous devil pellets. I will try this method and see if it comes close to an offset

[@bigvisk1125]

That sure looks delicious

[@RumandCook]

Thanks #missionaccomplished 😁🍻

[@davidfregoso4836]

Did you find the long rest time in the oven super necessary? What would be the minimum rest you think you could get away with after pulling the brisket out of the smoker? Would you consider the cooler and towel method?

[@RumandCook]

2-4 hours is fine, but overnight at 150-160 improves it IMHO. 🍻

[@jurma1741]

For advice: the best, the tastiest smoke is form tree "alder" (in latvian: alksnis)

[@RumandCook]

Thanks 🍻

[@markszablewski6619]

Great on salmon..

[@DimitriyLanis]

Hey Jake, great videos always! A few questions … 1) so in your opinion, do you feel like you over peppered the brisket? 2) did you have any concerns with running your home oven pretty much unattended (overnight) for that many hours?

[@RumandCook]

No, I don’t think you can over pepper a brisket, just had some extra pop. It was very good, just don’t see that too often and I’m not sure why. I always go 2-1 ratio. No concerns about running it overnight. Just think about running it all day for turkey or pot roast. They are designed to run a long time + your temp is set to warm. 🍻

[@jasonstein5179]

Question about the physical placement of the yoder smoker. How far away from the house should you cook with the yoder smoker? I assume if you cook with the smoker up close to your house it may permeate the house with smoke? Or maybe it should be far away in case of some type of grease fire? How many feet from the house do your recommend?

[@RumandCook]

My door is a few feet to the left so def no smoke inside the house. I believe the recommended spacing is 18” from your house. I’m closer, but it’s stucco so not worried about anything like siding melting. 🍻

[@SinisterMD]

Looks great for sure.

[@RumandCook]

Thanks much! 🍻

[@stanmoffitt9297]

Looks great Jake!

[@RumandCook]

Thanks! 🍻

[@TheAyotteMan]

I'm new to smoking briskets and probing my food. What are everyone's thoughts on setting a probe at the beginning when the meat is raw (and leaving it there) vs probing numerous times when it's near cooked? I feel like we lose some more moisture when we probe later in the smoke.

[@RumandCook]

You could do both if you wanted. The probing is critical though because that’s how you tell the tenderness, temperature isn’t a good guide. It’s a baseline at best. You don’t loose that much moisture. It’s prob less than .01% Hope this helps! 🍻

[@TheAyotteMan]

Yes, that helped a lot!! I am putting too much importance on the constant probing with the FireBoard. I guess I need to learn how to gauge through feel as well. I’m kinda questing the purpose of the FireBoard with the wired probes now…

[@RumandCook]

@TheAyotteMan Temperature is a guideline and is useful to get you 90% of the way. The rest is done by feel. This really applies to briskets and pork butts. Chicken you can cook to temp as well as steaks and general grilling items. 🍻

[@oso8595]

What is your ratios of seasoning

[@RumandCook]

2 parts pepper, 1 part salt, sometimes I’ll add a light coating of season salt as well. 🍻

[@oso8595]

Have you tried 1:1

[@RumandCook]

@oso8595 when I first started. More pepper helps build a better bark. 🍻

[@oso8595]

What about the saltiness. Was it to salty on the 1:1?

[@RumandCook]

@oso8595 it can be salty either way. Just put more rub on. Preferably dry brine it the night before. 🍻

[@JeramiahPearce-e8r]

I am just wondering if I should do anything different being on a Traeger vs a Yoder? The fire pot is in the middle. Should I shield with a pan of water? Fat side down? Or just let it roll?

[@RumandCook]

If you have a top rack, I’d put it up there and fat cap up. If not bottom rack and fat cap down. I’m not a big fan of water under meat and would avoid that if possible. Good luck! 🍻

[@JeramiahPearce-e8r]

@@RumandCook Thanks. I am going in with all of the confidence in the world. I have been watching these videos of yours and you do a great job. One of my favorites. Now I just need to search your videos to see if you have anything on freezing left overs and reheating.

[@WhittierBlvdTv]

180 = 2 hours - stick 1 200 = 2 hours 275 = Roughly 5.5 hours - stick 2 + two stick burns 🔥 Wrap about 190 ish or desired tenderness. 🎉🎉. Hold for 12+ hours at 150. Looks good boss 🤜🤛 thanks for the cook info. I'm going to try it out 👷

[@RumandCook]

Awesome, good luck! 🍻

[@oso8595]

Is 200 the lowest it goes to or why did you choose that temp?

[@RumandCook]

It will go down to 160. Choose 200 to speed up cook time. 🍻

[@KodySunny]

What smoke tube do you use?

[@RumandCook]

I can’t remember what it’s called, but I should have a link in the description or it’s in my Amazon store. 🍻

[@danssmokintreasures]

Thanks for the video, sorry laughing at the trimming that choice meat. I been there and it is not fun.

[@RumandCook]

Haha yeah PITA. Luckily I found 2 primes last weekend. Woohoo 🍻

[@k1llerdir]

I use it for sausage, burgers, and tallow.

[@RumandCook]

Lots do, I was just saying that everyone on YT says that and many throw it out. You can only have so much in your freezer haha 🍻

[@kokicubano]

Only way I have been making since I got the LSG. I used to wrap, spritz, and all that other jazz just like you. No going back now for you as well.

[@RumandCook]

Yep for sure. Works way better this way. 🍻

[@adamthompson8140]

To be clear, the challenge with pellet grills is NOT the rendering of fat. Rendering the fat on a brisket isn’t nearly as important as breaking down the collagen (what makes a brisket tough) which occurs between 160 and 170 degrees F. That’s purely a temperature thing and how you’re cooking it changes little about this process, so long as you’re able to hold the brisket in that temp range required to break down the collagen. The point of contention with pellet grills is smoke production, which directly lends itself to producing bark. Heavier smoke = heavier bark. Adding the smoke tube in the beginning stage of the cook is a great way to circumvent this issue and helps build a solid exterior.

[@RumandCook]

I understand the collagen piece, but it’s not about 160-170. The brisket has to be at a high enough temperature for long enough to render out the fat and collagen properly. I never have a problem with tender brisket. The problem is white fat that is not rendered properly. I Typically you run low temps trying to get more smoke and don’t spend enough time at the high temperatures to render out the fat properly. I’ve done more than my fair share of briskets on a pellet grill and created amazing bark and good smoke flavor, but the fat was not rendered out properly. You could see thick white fat still. You can do the same thing on an offset. Just don’t manage your fire properly and you will have temp swings which will lead to improperly rendered fat. 🍻

[@adamthompson8140]

@@RumandCook Understood, but again the cooker being used shouldn’t impact the rendering of fat. Rendering fat requires a temp even lower than the temp needed to break down collagen. Your briskets are beautiful, so I don’t mean to come across as nitpicking, I’m just trying to understand the fat rendering piece and why that’s a harder thing to achieve in a pellet grill vs something like an offset. Are you referring to the proper rendering of the fat cap, or a layer of fat within the brisket itself?

[@RumandCook]

@adamthompson8140 I’m referring to the fat layer between the point and the flat and the decal fat. It can be done on any cooker, but it requires constant high heat (275) for an extended period of time. Temp swings will kill you here. On a pellet grill people tend to do really low for an extended period of time to maximize smoke. The problem is you aren’t at a high enough temperature for long enough to render fat and collagen properly. Even on an offset, if you run at 225 for the entire cook vs running 275, you will get a different result. The higher heat for a longer time will result in a better brisket. Of course there is some variation here based on cut/quality of brisket. I learned this on my offset with beef ribs. If you have temp swings or aren’t at 275 long enough you will have tender beef, but you will see white fat on the final product. Hope that makes sense. 🍻

[@nkolia]

Creating a rendered yellow caramelized fat cap is one of the qualities of the very best smoked briskets. Where the cooker matters is with regards to convection, or air flow. Think about a normal oven versus an air fryer. The difference is a fan which circulates air to get the crispy exterior without burning the food. A pellet grill is like a regular oven while an offset is like air fryer. The offset moves a ton of smoke/air which makes the brisket smokey and renders the fat. With a pellet grill, you can run it at a low temp to get more smoke but you sacrifice air flow/fat rendering. You can run it at a higher temp to get airflow but you sacrifice smoke. This is the trade off @RumandCook is trying to overcome.

[@CoolJay77]

Success tastes delicious.

[@RumandCook]

Yep for sure! 🍻

[@Wheat711]

Is there a TLDR version?

[@RumandCook]

I have a detailed overview as part of my mastery bundle: www.pelletgrillsecrets.com/levelup 🍻

[@Wilptiz]

Yes! I do the Goldees way as well! Best I have ever done!

[@RumandCook]

Yep doesn’t disappoint! 🍻

[@robshowtos478]

The extra fat is great for burgers. We have found brisket, brisket fat, and hickory bacon make a great burger. Freeze them and you are good to go for awhile.

[@RumandCook]

Yep for sure! I just did a meatloaf video where I made my own fresh ground blend and I vacuum pack that for burgers later. 🍻

[@Smartinez8282]

My dog enjoys all that left over fat mixed in with his food 😂

[@RumandCook]

Lucky dog! 🍻

[@TheHondahm]

the only time i havent messed up a brisket is when i bought a wagyu brisket.

[@RumandCook]

Well, need to qualify that a bit. All brisket is good brisket for the most part, but there are some that stand out as way better than previous attempts. 🍻

[@paulheier]

180 for 2 hours 200 for 2 hours 275 for how many hours? Thanks

[@RumandCook]

Very much depends on the size of brisket. 5-8 hours. In this case I pulled at 195 and wrapped and held overnight at 150. 🍻

[@thechozenfew1273]

spraying is really overated if youre doing it for moisture or flavor - if you trim your brisket right without the edges you dont need to spray - and flavor i dont feel like the meat ever soaks the moisture because its busy trying to push out its own moisture

[@RumandCook]

Yeah I’m with you there. No flavor from spraying for sure. Thanks. 🍻

[@teddillon7739]

How do people justify paying massive amounts of money for pellet smokers and then have to buy a smoke tube? Sounds like most pellet smokers should be a lot cheaper than they are if they need that crutch. If they are going to charge that much(Yoder, Lone Star) they should have a dedicated second small burner to get the high burn temp necessary for good smoke. $2139 dollars for the smallest one without any add on or shipping and you have to get a smoke tube? Really?

[@RumandCook]

A $20 smoke tube breaks the bank? It’s not required but some of us also have other smokers and want to enhance the smoke flavor. I’ve done plenty of cooks without one. 🍻

[@teddillon7739]

@RumandCook I mean I knew this reply was coming. So buy the cheapest decent pellet smoker you can get and get a smoke tube and save $1000.00...or maybe try a gravity charcoal smoker with wood mixed in? Point is they are charging way too much without innovating.

[@teddillon7739]

@RumandCook It's the mindset of the western world...over pay for shit products pat yourself on the back for being able to afford shit product. Jesus dude apply your logic to housing costs ,energy costs medical costs,insurance costs,etc...and the you will get it.

[@RumandCook]

@teddillon7739 just like anything else, you get what you pay for. There are major differences between cheap ones and good ones. I’ve been at both ends of the spectrum already. I’ve also had a higher end Traeger that was less expensive than the Yoder. Waste of money. Yoder is way better. 🍻

[@jimpatrick264]

I will re-subscribe only if you bring back the Komodo Kamado !!

[@RumandCook]

Nice knowing you I guess. 😁 I don’t have room on the patio. 🍻

[@RumandCook]

Funny enough, the KK is coming back here in the next couple of weeks. I have a channel update coming soon. Better click that resubscribe! hah 🍻

[@dragbug100]

No wrap but then you wrap...? Confused.

[@RumandCook]

I didn’t wrap for the cook. I wrapped it for the long hold. 🍻

[@JGill0124]

Typically folks wrap between 160 and 170 to push through the stall and speed up the cooking a bit. Jake let it ride which took longer but also promoted fat rendering. 😊

[@rglmal]

And if you rest it for any length of time you should wrap with butcher paper or foil

[@thubandra963]

Again, hundreds of ways to cook a brisket. I don't want it to fly or win a beauty contest. I want to eat it. I'm not about to cut off any meat after having to float a loan to buy one!

[@RumandCook]

That’s all you. I don’t like to chew on a bunch of fat, but everyone has their preference when it comes to brisket. 🍻