Smoked Brisket on Pellet Grill

Low and Slow Smoked Brisket Recipe cooked on a Pellet Smoker
#smokedbrisket #pelletgrillbrisket #howtobbqright
Brisket smoked on a Pellet Grill
WHAT MALCOM USED IN THIS RECIPE:
- Red Handle 6" Boning Knife bit.ly/H2QKnife6
- Killer Hogs Hot Rub bit.ly/TheHotRub
- Killer Hogs TX Brisket Rub bit.ly/TXBrisket
- White "Hand Saver" Gloves bit.ly/HandSaver
- Butcher Paper for Briskets amzn.to/3cXPcg8
- Thermoworks DOT bit.ly/ThermoworksDOT
- Red "Meat" Cooler amzn.to/2XiSTq7
- Red Handle 12" Slicing Knife bit.ly/H2QKnife12inch
The only thing it takes to create amazing brisket on a pellet grill is time. Some folks might claim that the only way to produce a brisket with authentic Texas-style bark and a smoke ring is by cooking it on a stick burner pit, but I’m here to show you how you can do it on a pellet grill.
I start with a full packer brisket weighing in at 16lbs. The first step is to trim and get some seasoning on the brisket. I use a layer of my Killer Hogs Hot BBQ Rub bit.ly/TheHotRub and then a layer of my Killer Hogs TX Brisket Rub bit.ly/TXBrisket
You can use any seasoning you want just give it a good coat; brisket is a big cut of meat and needs plenty of seasoning. The seasoning needs to go on at least an hour before putting the brisket on the smoker. But you can go up to 4 hours.
When it comes to cooking brisket on a pellet grill you can plan on it taking upwards of 16 hours on a brisket this size. I start the brisket out overnight. At 10:30 pm the Traeger grill is fired up to 195 degrees running pecan pellets. At 11:00 the brisket goes on fat side down - just make sure you have plenty of pellets in the hopper.
After 8 hours in the smoke, a beautiful bark is set on the brisket and it gets what I call “the meat sweats”. Moisture will start seeping out of the flat and accumulating on the top side. At this point it’s time to wrap.
Tear off 2 strips of butcher paper about 48” each and fold the edges underneath the brisket forming one “package”. Before placing it back on the grill insert a probe thermometer (I use a Thermoworks DOT bit.ly/ThermoworksDOT ) into the center of the flat and bump the pit up to 250 degrees at this point. Place the brisket back on the pit fat side down and cook until the internal hits 200 - 202 degrees.
Once the brisket hits temp, the cooking part is finished. But the brisket still needs to rest before slicing. Place it in a dry “empty” cooler with the lid on and let it set for at least 1 hour - but you can go as long as 4-5 hours.
After the rest, remove the brisket and slice! This brisket will rival any “stick burner” out there. The slow time in the smoke at the beginning of the cook works magic on the bark just practice patience and let the pellet grill do all the work.
Smoked Brisket Ingredients:
- 1 whole packer brisket (16lbs)
- 1/4 cup Killer Hogs Hot Rub
- 1/8 cup Killer Hogs TX Brisket
Smoked Brisket Directions:
1. Trim thick area of fat from brisket, remove thin edge and any silver skin from top of flat. Flip the brisket to fat side and take it down to 1/4”.
2. Season the brisket with Hot Rub followed by TX Brisket Rub.
3. Rest brisket for a few hours before placing on pit.
4. Prepare pellet grill for low and slow smoking at 195 degrees using pecan pellets.
5. Place brisket fat side down on pellet grill and smoke for 8 hours.
6. Wrap brisket in butcher paper, insert probe thermometer into center of flat, and place back on smoker.
7. Increase smoker temp to 250 degrees and continue cooking brisket until internal temperature reaches 200 degrees.
8. Rest brisket in a dry cooler for 2 hours.
9. Slice into 1/4” slices starting with flat. Rotate point and slice it into slices as well, removing the edges and slicing them into cubes for burnt ends.
Connect With Malcom Reed:
howtobbqright.com/
FB - / howtobbqright
T - / howtobbqright
IG - / howtobbqright
Malcom's Podcast - howtobbqright.com/howtobbqrigh...
For Malcom's BBQ Supplies visit - h2qshop.com/

[@shaydu1967]

Malcom, please let me know when the house next door is for sale, thank you.

[@brashiertw3]

Haha

[@MrBillFold]

That's been said several times already.

[@CarlLeo0015]

Does he look like a guy who shares his food ?! 😅🤤🤤

[@frederikjensby9273]

@@CarlLeo0015 HAHYAHHA

[@SuckMyJohnson]

Imagine moving there and he doesn’t like your personality and activity avoids you wouldn’t that be a pisser

[@christophers9095]

this man represents all that is good in America.

[@jsdrury2416]

@@oxbloodistasty damn this comment came out of nowhere and im dying 😂

[@4runnercolorado422]

@@oxbloodistasty let the man live! The land of plenty

[@louvendran7273]

@@4runnercolorado422 I'm 6'2. I'm just over 90kg and terrified of cardiovascular disease and diabetes. Then I see these guys. 🤔

[@abdulhadimurshid3073]

thats a clapper right there jack with a brisket in hand after 16 hrs of smookin

[@Johnballess]

@@jsdrury2416FJB

[@maxwellboone2023]

I rarely ever comment on videos but I definitely feel like this one deserves one. I recently smoked my first brisket and followed every step in this video and I had a complete success! Every aspect of cooking my brisket went according to Malcolm and his methods! It was amazing!

[@ekeller88]

Tried my first brisket following all the directions and it turned out perfect. This guy is right on the money!

[@618Todd]

This guy IS money ,😀

[@eddierey220]

Did you have to spritz overnight ?

[@MrBlizzard769]

Same , this dude is a god on the smoker

[@opecgall]

If you don’t have butcher paper do you think you could use foil? I’m going to try this for the first time today.

[@lucas.5am639]

Same.

[@krayzie281]

Opening that brisket from the paper is the same feeling when your a kid at Christmas

[@trapshooter2165]

The 24 dislikes are from Malcom's neighbors who didn't get any brisket, but got tortured with the smell all night.

[@kylelopinsky4438]

More like vegans

[@fecesd5g]

LMFAO

[@curtisbenson9990]

😅

[@user-yn6px4oj8z]

So true rofffl

[@boader254]

Or his cardiologist

[@fish4kbcf]

When you look at this man you just immediately think...I’ll bet this fella knows how to do some bbq right. Awesome stuff

[@davidwhite6260]

Thank you for this video. I always wanted to try smoking a brisket but was hesitant because it is not a cheap experiment. I recently bought a pellet smoker and decided it was time. I followed the instructions on this video exactly and it turned out pretty dang good for my first try. That low and slow cook sure tested my patience but it was worth it. As I was slicing it up for the family, I did announce "that's a clapper right there Jack!"

[@petebrandstrom1038]

I’m gonna use Malcoms line too, “that’s a clapper right there, Jack”

[@dewjr1985]

Try a nice chuck roast

[@jdm11060]

I've got my first brisket in the cooler as I write this, and I'm so excited to deliver the same line upon seeing the clap.

[@brettsalazar1886]

@@jdm11060did it clap?

[@jdm11060]

@@brettsalazar1886 oh it was a clapper, Jack...

[@haydenvachon5426]

I think my favorite part of his videos (outside of his skills and knowledge) is the fact that he’s been doing it for years and he still smiles ear to ear when he pulls something out and slices it. You’re a class act Malcom!

[@BossLevelPro]

A couple things in this world never get old. Hope everyone enjoys their day today. 😃👍😄

[@pbcollins85]

Malcom at the strip club “that’s a clapper right there, Jack...”

[@FGUK1973]

I have an image in my mind right now. So wrong!! :D

[@millionairetee2693]

😂😂😂😂😂😂😂😂😂😂😂

[@millionairetee2693]

Bro this comment is funny because I can see him in there saying that 😂😂

[@przemekanonim6828]

@@FGUK1973 XDDD me 2 bro hahaha and that little smile on Malcom face :D :D

[@tbled52]

He'd still be talking bbq

[@alisonsantiago815]

Malcom, this was the first time I have ever tackled a brisket and all I can say is THANK YOU! OMG it was so wonderful (17 hours) and it was golden! Thank you for sharing this with us!

[@francescodox78]

It is nice to see that i use EXACTLY the same process and steps to run my briskets in my Traeger. Never disappointed of the results...and you can sleep at night! well done Malcom.

[@richguevara2721]

"that's a clapper" 😂😂😂 OMG that needs to be a meme or a gif.

[@BosnWayne]

True statement

[@3rdCoastYaker]

I laughed when he said that

[@amerisand7326]

Best part of the video

[@tafeej]

That is officially the new phrase for brisket slices! 🤣🤣🤣🤣🤣

[@trockmalone007]

Thanks for the idea. Hilarious! Love this guy!

[@luisfermin4657]

If he handed me the paper to throw away, I would of ate it...

[@poketz100]

Lmao 😂😂bruhhh

[@lackingtoes121]

“Would’ve” is short for “would have” not “would of” Im an ass I know, I just had to say something.

[@brycenaylor9656]

@@lackingtoes121 "I'm" an ass is short for I am an ass...not Im. I just had to say something!

[@cryptoradio4802]

​@@lackingtoes121 In case you're confused, this is why people don't like you in real life.

[@lackingtoes121]

@@brycenaylor9656 Yeah, I forgot the apostrophe. At least the words made sense. Just here to let him know he is speaking incorrectly.

[@toddglynn860]

I watch Malcom every time before I smoke anything. I follow all his recipes and smoking advice. Amazing every time

[@ericb.8023]

His smile during the pull test says it all! Malcom, you are my go-to for pellet smoking. cheers brother!

[@tedbou]

Malcom its 7AM and thanks to you I'm wrapping my second perfect brisket!!! You explain and show us better than anyone on the internet!! The great thing is no opening up and spraying......just low and slow to perfection!! Thank you.....you are the best!!!

[@TheLatestRetroBoardGameShow]

That's a clapper right there jack! Best Malcolm quote ever.

[@mmr0221]

Best bbq channel on KZbin

[@sethmontez8106]

My goodness this is probably my favorite lesson in smoking a brisket. Quick explanation, trim, times, temp, wrap method, everything! My mouth was watering! Mine is on for Thanksgiving now! Turkey goes on in the early morning!

[@CBOGGER]

I love this guy, He's just so excited to cook and amazing at teaching

[@the-floridaman7792]

Words can’t describe how much I love this guy. Super cool and knows his stuff.

[@dcsparks9232]

I am currently smoking my brisket for the second 8 hours and everything that you said on your video has been spot-on with what I've been doing. Pulled the brisket off to wrap it and mine internal temperature was it 145! Great video!!! And will absolutely be watching more of them in the future.

[@makenomistake_mynameisjeff8731]

Dude this is awesome. And I really appreciate that you typed out the instructions in the video description as well! Aside from a little bit different rub, I'll be following your instructions exactly this weekend. I'll post an update comment letting everyone know how it turns out.

[@MSP106]

I love this channel, I come here because it feels like i'm getting a grilling lesson from an uncle of mine. Great videos as always Malcom.

[@codywillis566]

I've watched this video several times. This video is the ultimate confidence booster for anyone with a pillet smoker

[@davecampbell2820]

Thank you for posting this Malcom! I did my first-ever brisket for Christmas “dinner” (more like a giant lunch at 1pm) and it turned out fantastic!! Excited to do another one now that I know I can trust this process. Thanks!!

[@craiglittle3779]

This is the best brisket guide out there. I’ve followed this man’s recipe and method and it works flawlessly every time.

[@fistpittingnork]

"That's a clapper right there, Jack!" Man, by far my favorite BBQ'er on the entire internet. Smart, wise, humble, and tastes that match mine more than any other person!

[@masterblaster2386]

6:39 "It's gotta little jiggle to it, that's what you want see." Things that I tell my wife . lmao

[@bubbadoom1837]

"Mmmm... even that fat on the bottom."

[@joelshack85]

7:49 “it’s full of juice”…….Things I also tell my wife after I tell her it’s little jiggly

[@liltommyboy17]

I just want to say. I did this step by step with a 14lb full packer brisket and my family went nuts. It was MONEY. Just wanted to give you love from here in New York bringing BBQ to the North. I am not switching my Traeger ranking from “backyard bench warmer” -> “best on the block” because of this cook ! Thank you

[@tomdaley5947]

Thanks for this most informative and helpful video Malcom!!! I'd never done brisket on my pellet grill before and last weekend followed your directions, super smoke included, closely on my first attempt. The results were outstanding! We had a family gathering and that brisket was DEVOURED! Looking forward to the next one and I'll do it exactly the same way! Thank you!

[@ladyb1977]

Malcom, my husband and I followed your directions and made our best brisket ever on the Traeger! We marinated the brisket for around 50 hours and made our own rub. Then followed your instructions. Our guests absolutely loved it! Thank you!!!! I wish I could add a pic to this comment so you could see it!

[@wareaglejf]

A year later, but what did you marinate it in?

[@Kerixx3]

Just wanna say thanks for teaching me how to smoke a brisket!!! It was my first time smoking anything and my first time making brisket. I may have messed up a few times during this process, but thanks to you it still came out delicious!!!! Looking forward to getting better! Thanks again!! From Canada 🇨🇦 😀

[@atamayoz89]

Following this for tonight’s Christmas dinner ! Thanks Malcom

[@thespig13]

Well how'd it turn out?

[@idiot675]

I love how he gets as excited about a good cook as I do, and he's forgotten more about BBQ than I'll ever know!

[@mistagto]

We need shirts that say “Thats a clapper Jack”

[@acljumper]

I litterally watch an older video of a brisket cook u did this morning and was wishing u had one in the pellet smoker and boom u provided . Thanks man!!!!

[@FrankiesFire]

Hey mate I just tried this here in South Australia, in quarantine and cold of winter but my brisket turned out amazing thanks to your video. I had plenty of clappers, burnt ends and some parts I could eat with a spoon as well. Hats off to you my friend, regards Frank

[@danielbarrett3434]

That first 8 hours at 190 is money. Really gets that smoke flavor on there. Took my pellet grill brisket to the next level. I wish I could share a picture because the smoke ring was immaculate.

[@ericschinn]

Question for you. How long after you wrapped it did it reach 200°internal?

[@danielbarrett3434]

@@ericschinn 6 hours. After I wrapped it I turned the temp up

[@herkyjerky72]

He's the Kenny Roger's of smoking. Velvet voice that knows when to hold'em and when to smoke'em.

[@paulinsana153]

"Mmm that tastes like money!" My Brain: he's probably smoked money and made it taste amazing

[@syqad2927]

Paul Insana this comment just isn't it chief

[@artsauceda4047]

I followed your directions very closely and my brisket came out amazing! I had the smoke ring, a wonderful bark and it was tender and juicy. The point was to die for! Thank You for sharing your secrets with us.

[@eejae88]

Tried this out this past weekend for my first brisket, came out legit!!!! Thank you!!!

[@beefybeef1326]

Hi Malcom. My friend Nads told me about your legendary barbecue channel. We have watched loads of your videos during this lockdown. Our new favourite KZbin channel!. Your beans recipes are pretty awesome. We have a friend who loves beans

[@joshualawson7604]

Your friend Nads has a legendary name!

[@Beet5090]

"We have a friend who loves beans" reads like a threat

[@beefybeef1326]

😂

[@markgould2170]

Anthony Swiss 😂🤣🤣🤣

[@robertm3120]

This man is my hero pretty much taught me everything I do now at home when smoking for my family he's so good at explaining everything is detail thx man

[@MonteNevitt]

You are the master, Malcom! Thanks for the work you do to add flavor and spice to this world!

[@SS10guy012]

Made a brisket last year using this method(using different rubs) turned out so good that I'm doing it again this year! Right now actually. Thanks for the easy how to video and Happy Thanksgiving!

[@IvanApache89]

What rub you used?

[@barryhaynes103]

“That’s a clapper right there jack” ... what a great cook ... thanks for sharing ...

[@jesse280zx]

Thank you so much followed this the first time I did a brisket and it has been perfect every time!

[@GarrettD]

Thank you for this very informational video to teach me how to cook my first brisket on my pellet grill. Turned out fanatic and my parents loved it.

[@marcremi3907]

Followed this video for my fist brisket. My mother in law said it was the best she’s ever had... thanks Malcom!

[@blairski22]

was honestly looking at these types of videos on brisket yesterday... glad my go-to bbq guy kicked this out today before the weekend! Thanks Malcom!

[@northernembersoutdoors1045]

No one BBQ's quite like this guy, I'm always hungry after watching!

[@beasworld5155]

This is the only KZbinr I don't skip even one second

[@headcode]

And rewatch 5-10 times to make sure I didn’t miss anything

[@fumbduk03]

Followed your directions exactly and my very first brisket turned out great! Thank you!

[@jonarnett8042]

As soon as Malcom comes on the screen I always smile...I know something good is about to happen

[@harryboyd7890]

I've had my pellet grill for 6 - 8 months, and have been looking for a practical and simple way to cook my first brisket. This is a perfectly simple recipe and instructional video its going in the grill tomorrow morning. I'm picky because I lived in Texas for many years and I know that a good brisket doesn't need a lot of special stuff, and this is perfect. Thanks.

[@blndsk8r69]

Update? How’d it turn out?

[@uploadtime1780]

How'd it come out?

[@joshpence845]

I followed your steps with my own seasoning, turned out perfect! Mine was a little bit small, so done in 12 hours, I let it sit in the cooler for 4 hours. Turned out awesome! Thank you!

[@MichaelBlocksom]

Was it still plenty warm after a 4 hour rest ??

[@jakethesnake9528]

@@MichaelBlocksom I know this is late, but I've left the paper wrap on brisket then wrapped in bath towel and placed inside cooler overnight to rest. Still warm and great to eat.

[@steveoley1211]

What time did you start her at?

[@frankc.4069]

First time smoking a brisket and followed instructions. Everyone was telling me it was so good but the real tell was when everyone went back for 2nd and some for third servings. There were no left overs!!! It was a hit!! Thank you Malcom!!

[@damongarrow6369]

I just did my second pellet brisket and everyone was very pleased with it. Thank you for the video.

[@_iAmEvo_]

that's the thickest 1/4" inch slices i have ever seen lol.

[@vladimirvaynkhadler8726]

hes a thic boi

[@taccosnachos]

Texas size

[@leroygutierrez3948]

Right bro No chinges guey!!! 1/2 to 3/4 slices it better have pull that thick Malc is a cool dude though he deserves a pass on that dry brisket

[@TreyPDB]

an american quarter inch

[@kleetus92]

@@leroygutierrez3948 Yeah I was surprised he cooked it fat side down... was a bit puzzled by that.

[@dustin146]

I followed this for my first brisket and it turned out amazing! Thanks for keeping it simple and easy.

[@MidevalGaming]

I'm new to smoking meats on a pit boss I just got. Do you leave pellets in there even while it's wrapped?

[@judoScott]

I smoked my first brisket for thanksgiving yesterday. I followed you video almost exactly. I didn’t have any TX rub so I used your AP and I combined the regular killer hogs rub with hot rub. I cooked it just like you said and I could not be more happy with how it turned out. I jiggled, I even had a “clapper” the pull test was great and the taste was unbelievable! Everyone loved it. You have never steered me wrong with your videos! Thank you so much! Scott

[@judoScott]

It jiggled, not me lol

[@mikeg725]

Malcom, this is the 3rd time i have used your video as a guide to cook some of the best BBQ i have ever eaten. I smoked a 14lb brisket for 16 hrs 8 smoke and 8 wrapped and it came out so good we had it for new year's dinner all my family raved about it and said they never had brisket that tender and full of flavor i also have been using your killer hogs rubs for all my bbq and smoking it makes it easier to make great tasting bbq thanks brother you're the man ....Mike G

[@americansmark]

Just seasoned. Letting her rest a couple hours then sticking her in the Pit Boss 850 Pro for the evening. If all goes as planned, I'll have about 13lbs of brisket just in time for memorial day and a week's worth of leftover sandwiches. 🤤 Your channel has improved my grilling and smoking skills a ton. Big thanks!

[@hrdkorebp]

I have the exact situation going on here

[@CjHudgins]

Same here

[@ftswarbill]

"That's a clapper right there Jack" Priceless.

[@themanangel9433]

Just wanted to come say thank you I have really never cooked a brisket but with your help my man it came out outstanding

[@SouthernOutlaw31678]

Love this guy. “That’s butter right there” Awesome

[@JimmyJaxJellyStax]

The 1 hour rest is a game changer - cultivates the internal love in the meat

[@thespig13]

Go even longer... people don't realize how long chucks of meat like this or even pork butts cuase rest, I've done pork butts and rested for 7 hours and they're still steaming hot when I go and shred it

[@christianwarren1350]

Hey Malcolm your channel has really inspired me to BBQRight, I've learned so much from all your videos. Keep em coming big chief!

[@travissimon9695]

What is the brisket if like half that size? Does that change anything?

[@janetwellington1941]

On our first pellet grill, we just tried this method on some pieces of brisket we had...and it was simply amazing! Clapper. Check. Pull apart with a fork. Check. Best brisket I've ever had! Great video--subscribed and looking forward to learning more. Thanks for all the helpful detail!

[@JangeerAkrayi]

Wow this was probably the best video I've seen on Brisket, detailed and to the point, I will do exactly this next week on my Traeger, thanks Malcom.

[@TheBelieva76]

I've been cooking at 250 on my Traeger since the beginning, usually did pretty well with that but always seemed to finish sooner than planned. Definitely going to try the 190 overnight method and run up to 250 at wrap.

[@AsianTankPilot]

My family and I have had so many good meals thanks to Malcolm’s awesome videos. Thank you sir!!

[@cornbreadsfishing1036]

Great video! I’ve already made 5 briskets in the last 5 months on my pellet grill/smoker. I’m going to try this slower method on the next. Thank you sir for sharing!!!

[@lecolson1]

Thanks again for another great video Malcom! Great job my friend! Cant wait for the next one!

[@pewterpirate4560]

"You dont get a smoke ring on a pellet smoker!" Malcolm: "Hold my beer..." 👍

[@robertm1692]

I hear that all the time yet every time I smoke a pork shoulder, brisket, ribs, or whatever there's a smoke ring. Pellet haters will always hate.

[@MelkorHimself]

@@robertm1692 Same here. I get a quarter inch smoke ring on a brisket every time.

[@joesmithson3758]

@@MelkorHimself you're 1/4" or Malcolm's 1/4" aka 3/4" slices lol

[@stout_tossme7541]

I have been told this. But I get a smoke ring on my pellet.

[@jadedragon9657]

I have yet to see Malcolm with a beer🤔 though I am still working through all his videos...hubby created a monster when he showed me this channel😂😂😂

[@davehoward2791]

After destroying the first 3 briskets I’ve tried to cook I came across this video and tried it. Malcolm, your video saved my brisket cooking career! This past weekend I made a 17.5 lb Prime packer using your method and it came out perfect. I only varied a little, used Worcestershire sauce for a binder, salt, pepper, garlic, paprika, and your The Steak Rub on the outside. Got the beautiful bark, beautiful smoke ring, awesome juice, and awesome taste. Several bbq junkies said it was the best they’ve ever had. You nailed it with this low & slow, and by following it I nailed it too. Thank you so much for all you do for your viewers, you are THE MAN!!! 👍😊

[@MrLucasArias4]

Hey Dave, how your cook times change? Trying an 18 pounder pre-trim today

[@davehoward2791]

@@MrLucasArias4 IIRC since my brisket was about a pound and a half bigger than Malcolm’s I think it went about 60-90 minutes longer unwrapped and the same amount of time wrapped. Then I rested it for about 9 1/2 hrs wrapped in towels in a cooler. If you follow his temps for wrapping and pulling it off the grill you’ll be fine. I did an 18.5 pounder 2 weeks ago and it also came out perfect. As Malcolm would say, ‘They were both clappers, Jack!’ Best of luck! 👍

[@MrLucasArias4]

@@davehoward2791 thanks for the reply man. Just wrapped a few minutes ago. It was at 150 degrees after 8.5 hours.

[@davehoward2791]

Wish I could be there for a slice! Make sure your hopper’s full, get some sleep, and enjoy the best brisket you’ve ever made tomorrow. Rest it at least 4 hrs, longer if you can. Lemme know how it turns out! 👍

[@MrLucasArias4]

@@davehoward2791 it came out fantastic. Ended up being a 22 hour cook and 2 hour rest. I could only imagine the longer I rested the better! It was a hit. Funny seeing the adults line up and devouring a slice! Haha

[@John-qz2sy]

Brotha, I did exactly as you did on my first brisket and it turned out outstanding! Thanks.

[@theseahawksfan16]

Putting mine on the smoker tonight for the first time. Can't wait to see how it turns out. Thanks for the video!!

[@92gauravsingh]

i really like how he always says "you know it's gonna be good. let's get to cooking"

[@buffboi7977]

and less than 30 seconds into the video every time man gets straight to business

[@joshdraper5910]

I’ve been wanting to replicate this video for a while now, and I finally gave it a go yesterday. Picked up a 14lb prime packer at Sam’s club and followed Malcom’s steps meticulously. Oh my goodness, this is the best food my hands have ever been responsible for cooking. Thank you thank you THANK YOU, Malcom, for this video. This literally checked off a bucket list item for me.

[@tlfreek]

I just made this exactly as you described using your products. I just placed it on the GMG for 8 hours, wrapped it for another 8 and it was EPIC. thanks. well done. I should probably also thank the Cow as well. Thanks Cow.

[@kevinvieyra3371]

I love your videos! Thanks for helping me become the king of grilling in my group of friends and family. You make it easy for rookies like me!

[@obi-jon8507]

Love it! Got my Memorial Day plans sorted out - Prime Brisket headed for the Yoder. Thanks for all you do Malcolm!! 👍🍖🔥

[@_Youri_]

Malcom, it’s almost 11 pm here, why are you making me hungry right now ;)

[@Brickcrittersgarage.]

Same here lol

[@Failbot9000]

Lol he started his at 11. Might want to get one on the smoker.

[@B0INS]

11pm? Perfect time to throw your brisket on the smoker!

[@ChuckBeefOG]

I often make the mistake of watching his videos at 7pm and ive been out at the smoker to 2-3am a few times lol.

[@DirtNassty]

Perfect time to throw a brisket on! 👌

[@Macehindu55]

Thank you so much! Followed this and my brisket came out amazing, first time ever too

[@davidmaxwell5527]

Just want to say thank you. Got a pellet smoker for Christmas. Followed your advice, turned out awesome... thanks again

[@dougferrell7066]

"That's a clapper right there Jack" :-) Love the video Malcom!

[@mikep3008]

Malcom, I’ve been thinking about buying a pellet grill this just pushed me over the edge and it’s gonna be at my house in a week ! Thanks bud the wife’s gonna be pissed lol but I know she will like the end product

[@bionicRod]

Mine was mad when I spent my bonus on a smoker in 2015, now she calls it the best purchase I ever made!

[@MrJunior4281]

My wife just purchased me a Traeger Ironwood 885 today! I’m so happy 😁 . I get it delivered in 2 days. I downloaded the Traeger app with all its recipes. Let’s get to Smoking!!!

[@cornbread2u2]

Note that Malcolm didn’t use the temperature probe on the traeger. It’s because the controller in Traeger isn’t reliable. Traeger is is more hype that anything. If your serious about buying a good pellet smoker get a RecTec. It will out preform a Traeger 10 to 1. That’s not an exaggeration, it’s a fact! Smoke’m if ya got’m!

[@charlesparr3296]

@@cornbread2u2 I've had my Traeger for 3 years now with no problems, both 1 and 2 probes are within 3 degrees compared to 2 different infrared temperature sensors, and no Traeger isn't hype, they do a really great job. I know 4 others that own Traegers and they don't have the issues you talk about.

[@TheGodofZilla]

@@cornbread2u2 No issues as a 6 month Traeger owner here. Best grill purchase of my life. My whole family can't wait for me to cook on it every week. Not sure what you have heard but don't underestimate a Traeger. Just as @Charles Parr said, I have no issues whatsoever with my probes. Probe 1 and 2 nail the temps dead on for me without failure. Buy one and test it before you bash it.

[@silveraven1]

You the man Malcolm. These directions make for a perfect brisket everytime. Look at that clapper Jack!

[@RemyDelaCruz]

I Enjoy your videos so much man. You get legitimately excited and im sure you’ve done 100s of these. Im following your method of cooking it (different seasoning) and cant wait to taste and find me some clappers, Jack!!!

[@sebastianalfaro2193]

I would eat anything this man cooks.

[@DropD1123]

Thank you Malcom. I just followed this approach on my pellet grill, and it was far better than every other brisket I've done. The extra low temp and longer time before wrapping really helped develop a better bark.

[@genghischuan4886]

Dude as a fellow pellet smoker guy, dry brine you meat over night if you can. minimum really 5 hours uncovered in fridge. trust me on this makes a world of difference

[@DropD1123]

@@genghischuan4886 good call! Since I usually put it on at 11 pm or midnight, might as well trim it up in the afternoon and let it brine in the fridge. thanks

[@dallassoccerkidd]

@@genghischuan4886 do you only put salt to dry brine or all seasoning you want to use for the brisket?

[@genghischuan4886]

@@dallassoccerkidd just salt to dry brine, then I rub with mustard and spices when Im ready to smoke

[@paulg711]

Thank you for this recipe and directions! It turns out perfect every time!

[@TruckDynasty]

You are the best BBQ channel, I don’t care about all the science or nothing. You show us what temp, how long and what to look for as quick as possible, you tha man!

[@jimmychhean1983]

To this day, everytime I slice into a tender brisket, I say, "That's a clapper right there, Jack"

[@craigschneider6743]

I followed this recipe, Best Brisket I’ve ever made! Thanks

[@xiomarieglick87]

How low do we let the brisket rest with the rub on it?

[@agentjohnson3973]

30 minutes to an hour. Just do it to your preference

[@williamcrosby6274]

How was the moisture levels? Still totally not dry at all?

[@kylegracey242]

I need to know...fat side down or up?

[@DunnsDayDash]

@@gagefleming2018 When you smoke meat, the colder the meat is, the more smoking time you will get, which equals more flavor.

[@paulsilveira4982]

Malcom is amazing! Thank you so much for being so detailed. I just finished your pulled pork and it was amazing! I'm trying this brisket next!

[@storm071970]

I love you Malcom. I'm making another one of these tonight. It's truly one of the best things there is to eat!