Smoked Brisket on Pellet Grill

[@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

[@Ballessjohnny]

@@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!

[@Nowayjose-z2r]

Always take cooking advice from a big guy, not weight loss. LOL. Most of his recipes are gold. Hot wings with the italian dressing is off the chain.

[@maxwellboone2023]

@@Nowayjose-z2r For sure! I’ve since tried more of his recipes and even a few of his spice mixes, all of which have been great!

[@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

[@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.

[@toddglynn860]

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

[@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. 😃👍😄

[@krayzie281]

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

[@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...

[@ericb.8023]

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

[@craiglittle3779]

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

[@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!!!

[@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

[@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

[@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!

[@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!

[@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?

[@the-floridaman7792]

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

[@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

[@pnolin79]

Been smoking meat for years and I still love watching his videos

[@mmr0221]

Best bbq channel on KZbin

[@CBOGGER]

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

[@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?

[@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

[@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.

[@jcollins3634]

Ive been using this video for a year. Clapper after clapper, Jack. This is the best pellet brisket video on the tube. I absolutely love this method and i appreciate your content, sir.

[@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.

[@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.

[@TheLatestRetroBoardGameShow]

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

[@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.

[@neuro.weaver]

I am going through some health issues and they have reduced my appetite. Your enthusiasm makes me to crave food, at least long enough to sustain myself. God bless you!

[@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!

[@FrankandBaggioTheCavalier]

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

[@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.

[@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!!

[@kevinlackey7511]

I like how simple you made this cook. You get a lot of people who add in so many extra steps in smoking a brisket.

[@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?

[@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

[@atamayoz89]

Following this for tonight’s Christmas dinner ! Thanks Malcom

[@thespig13]

Well how'd it turn out?

[@jonarnett8042]

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

[@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.

[@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 🇨🇦 😀

[@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

[@boader254]

Or his cardiologist

[@j7404]

What dislikes ?

[@kemetreasures5630]

😂😂😂😂😂😂

[@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

[@saulbarrera83]

Made my first brisket on my pellet smoker using this recipe and it worked to perfection. The only difference was that I didn't use his dry rub, I only used Kosher salt and 16 mesh ground pepper (equal parts of each). This brisket was mind-blowing, juicy and smoky with a great bark! I even passed the clapper test and it clapped, lol. My brisket was 12 pounds before trimming, probably cut out 1 pound of fat but left on the1/4" fat cap on the bottom so my cook time was only 14 hours, plus a 3 hour rest in a cooler. Highly recommend this to any avid pellet griller who wants to impress with a brisket that tastes and looks like it comes from a seasons pro.

[@jimswanny1193]

Good old days, Malcom changed everything smoking a brisket, it’s nice to know we grew up together smoking on a pellet grill

[@barryhaynes103]

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

[@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

[@MeltingRubberZ28]

​@danielbarrett3434 yo my smoker will do heavy smoke at 180. Would that be a better idea? Malcom here did 195 for "heavy smoke."

[@whitephosDonu]

@@danielbarrett3434What temp did you increase it to?

[@herkyjerky72]

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

[@thadclaytor5287]

Best BBQ I have ever done. 16 lb Akashi brisket from Texas Star Grill Shop. Followed directions including the “super smoke” during the 195 deg cook. 8 hrs pulled to wrap (150 internal temp.). Pulled off after 7.5 hrs at 250(192 internal temp). Let rest for 3.5 hrs. By the end of the party not a single piece left. Everyone raved about it. On a side note, I pulled it at 190-195, based on a suggestion from a friend. Also, I trimmed the thin pieces flat more aggressively than I have in the past. Using the Akashi made a huge difference and the results were outstanding.

[@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!

[@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

[@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?

[@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.

[@jasonworkman7912]

This has to be the easiest process I have seen yet on how to cook a brisket. I think I'm going to try one for labor day in a week or so. Thank you for all of the helpful tips and tricks

[@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!

[@HoNcHo2332]

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

[@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!!!!

[@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 😂🤣🤣🤣

[@stephenwilliams5658]

Did my first brisket following this recipe. My family went nuts! Moist, tender and full of flavor. Thanks for the videos and encouragement. Steve

[@saylifts]

Anyone who dislikes any of my guy Malcom's videos aren't even real he got me through Covid, his videos just resonated with me. Malcom anytime you are in Houston I would love to make my bbq rasta pasta.

[@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.

[@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.

[@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

[@marcremi3907]

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

[@smug8567]

I recently visited Davidoff of London after watching your brilliant videos with the Sahakians. Wonderful service.

[@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?

[@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]

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

[@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!

[@mikyflyy3175]

I've never actually smoked or prepared a brisket at all, but after watching this video I feel like I know pretty much what I got to do. Great job!

[@codysams2192]

It's pretty easy I did 1 last year. You got this

[@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

[@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!!

[@Fishin4funout4trout]

Now I know why my 1st brisket cook on my traeger wasn't smoky. I will do it this way leaving it on smoke setting for the first 8 hours before the wrap at 150 degrees. Awesome, informational cook, Malcolm! Thanks for this.

[@komori29]

If you want better smoke flavor. Do not use traeger pellets! find a brand that is made from 100% wood no fillers

[@ftswarbill]

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

[@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

[@chinoe6745]

Sir.... please teach me! 🙏 I can't stop watching this master cook all kinds of food on all types of pits... God bless!

[@TM-wn9zl]

Great video, thank you. Have used this instruction and have never failed. I cook it for 12-14 hours at 190 then crank it up to 250, let it sit for 2 hours. Unbelievable.

[@arturolopez6755]

Thanks for sharing what you do differently from Malcolm’s instructions. Question: How does the 12-14hrs at 190 differ from the 8hrs at 195 Malcolm suggests?? I’m frustrated. I did mine at 200 for 8 hrs then wrapped at 250. I’m 12 hrs in and I still haven’t hit 200!

[@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.

[@jesse280zx]

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

[@bradzimmer4665]

@howtobbqright thank you! My father in law asked me to smoke a brisket for his super bowl party. This was my first brisket. I followed this on a 16.5lbs (13.25 after trim) cooked at 200 for 8hrs wrapped with a little bit of tallow I rendered in a crock pot. Then another 9.5hrs at 240. It was probe perfect tender at 195. It sat in a yeti for 3.5 hours and was still 170 when it came out. Every one loved it. Thanks again!

[@optimisticprime809]

Favorite Brisket video of ALL TIME. 7:16 made me laugh out loud but its such a testimony of a good brisket

[@ngatiwarrior6975]

Hey Malcolm can you re-do all your old recipes with your new setup? The sound and visual of your videos now are really good , nothing wrong with the old setup I just know everyone will 're watch everything again so it's a win win thanks from nz

[@ronnielandreth2568]

It is probably mentioned somewhere but I don't see what brand pellets Malcom uses. I am a big fan. Great videos. Thanks.

[@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?

[@marklupus]

Been so amazed and appreciative of all the wonderful BBQ chefs out there who contribute their thoughts and ideas on how to smoke the perfect brisket. I myself attempted my first brisket over the Easter weekend using a Recteq RT-590 and after absorbing many of the tips I've found here and elsewhere, I must admit - I was shocked with the results of my efforts. First, I injected my brisket with a homemade fluid, seasoned it well and put it in the fridge for about three hours. Put it on a 225 degree smoker around midnight and probed it throughout the night, patiently waiting for that magical 165 degree mark. Pulled it off the smoker and using aluminum foil (will try butcher paper the next time) put it back on the smoker at the same temperature for about another eight hours until it hit the 203 degrees I've been told is the perfect temperature. After taking it off the smoker, I wrapped it in a thick bathroom towel (much to my wife's consternation - oh well!) and rested it for four hours. When ready to serve, the internal temp was still 150 degrees and after my first slice, I knew I did something rights. My family, friends, and I absolutely loved the flavor, the juiciness and the smoke ring under the bark was just beautiful. Learned a lot from my first experience and can't wait to do it again. Side note: must admit I was a little horrified that you didn't keep the drippings from the paper. I did and my wife made a wonderful gravy to pour over the mashed taters.

[@danagilliland6841]

Now my family is calling me the Grill Master. This was my first time using a pellet smoke. It's was awesome. Thank you for the excellent recipe

[@SuperKnight89]

I'm trying this technique for my very first brisket on my Pit Boss pellet smoker. About to wrap it, fingers crossed it turns out this nice

[@marcremi3907]

How did it turn out? Going to try my first one this weekend on my PitBoss. Any suggestions?

[@SuperKnight89]

It turned out INSANELY GOOD. Thick spicy bark and juicy from flat to point. I didn't have killer hogs so I used Twisted Q, still amazing!!!!!!

[@babakhashemi9679]

What was the temperature at your grates? Mine runs hotter than set temp

[@donhgr]

I can’t believe anyone gives Malcolm a thumbs down, he is BBQ

[@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!

[@jasonhigley1791]

I watch a lot of smoking videos, and I trust this guy the most!

[@Crotatto]

I don’t normally comment on videos but I just want to say thank you I did what you did in the video and my brisket was amazing!

[@dougferrell7066]

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

[@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

[@drayknight865]

His 1/4" looks more like 3/4" slices. Not that it's a bad thing though!

[@gageangstrom7875]

This always cracks me up. "Cut em at about a quarter inch." Proceeds to cut them at a half inch. I mean I don't care how thick you want your cut, but I'm trusting this man to teach me how to make brisket and he's never seen a ruler.

[@TheBeefTrain]

This is bbq not math CMON NERDS

[@gu3z185]

@@TheBeefTrain D:

[@Melonskull]

Sir, I will follow you to the ends of the earth. Great video. You are my go to for any thing bbq. I just got a pellet smoker and I will trust no one else.

[@mpersaud1186]

I have been using this guide for 2+ years and people think my brisket is the best they’ve ever had. 💯 esp for traegers.

[@mistagto]

We need shirts that say “Thats a clapper Jack”

[@_Youri_]

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

[@Brickcritterdoitall]

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! 👌

[@jimmychhean1983]

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

[@ryanschalau]

Its been 3 years since i watched this video!? I just bought my first smoker finally yesterday. holy smokes, 3 years. best part. standing in the seasoning aisle. trying to decide what to get. all i could think of was, Malcom Reed has rubs, which one is it. there it was, Killer Hogs BBQ and AP. talk about an easy decision. good stuff man!

[@mriphone1000]

I just did a brisket like this for the first time on my pellet traeger. Very happy with the results.

[@mriphone1000]

@@normalstreet1 fatty side up