How To Smoke BRISKET Overnight EASY On The Z Grills Pellet Smoker

[@iR3J3CT_]

I just did an overnight on my Pit Boss pellet grill.. Used the top shelf, fat side up, had a pan under it to catch all the drippings. Had it at 200 degrees, went on for about 8 or 9 hours like that. When i checked it in the morning, it was sitting at around 165 in the point, cranked it up to 250 and let it ride for another couple hours, after it pushed through the stall, i wrapped it in a foil boat with the fat side still exposed, poured all of my dripping back onto the brisket in the boat and cooked until probe tender. Ended up around 204, let it rest just as is in my oven at 175 for about 4 hours. Came out perfect, juicy and fat was rendered and had a great crispy bark

[@SmokestackJoes]

That’s an awesome idea, I have to give that a try. I bet the bark is fantastic. I don’t have a top shelf big enough for a brisket but I bet I can figure something out. Thanks for the comment!

[@madmardigan3321]

If u smoke it at a little higher temp to get the bark nice before or during the stall, u can wrap/boat and turn it up during the stall stage and get to finishing. This also keeps alot of the juice in cos if u wrap too late u lose too much moisture

[@trestongonzales6853]

To get the new 2024 model zgrill or a new comp series pitboss?

[@keithtrosen7954]

Nice. I only have a pellet grill and mine turn out amazing as well. I do fat side up 200 overnight starting around 8 pm. Wrap around 175 pending in the bark. Also I let them rest down to around 170-160 and put in the oven and monitor the temp on my meater+ if it drops below 150 I turn oven on at 170 to stabilize temp and hold for 6-12 hours depending on what the day brings.

[@SmokestackJoes]

Thanks for the comment! That sounds like a great way to smoke a brisket, I really like the oven technique. I was worried about going fat side up but I may try it next time like you recommended at 200.

[@christopherwalkensvoice5981]

Chuds BBQ fan?

[@stephengranger9019]

My Dad always cooked our brisket fat side up. His briskets always came out juicy just like yours. I want to thank you for reminding me of the memories my Dad gave me on cooking this cut of meat. When it got up to temperature he would cut it off and let it sit in the cooker for 3 hours. Also he had the drip pan like yours to keep it moist but he never wrapped it. The cooling down process he used came out juicy. Again thank you for the video and yes I subscribed and liked your video❤❤❤❤

[@SmokestackJoes]

Thank you so much for the comment. It means a lot that my video helped you remember your Dad. I appreciate the support and thanks for sharing your story!

[@gerardodanella9964]

Great video, love watching your video , you really get in depht. I have 2 pellet cooker and never tried a brisket , but you got me convinced and have to do one now.

[@SmokestackJoes]

Thanks a lot! definitely give it a try especially if you are going to smoke it overnight

[@johnphillips7407]

Looks great!!!

[@SmokestackJoes]

Thanks! I appreciate the comment

[@marcusant6895]

This is a great video. I'm looking into pellet grill because I suck at managing heat on charcoal. You really made this simple and to the point (no pun intended).

[@SmokestackJoes]

Thanks a lot I am glad the video was helpful! It is really hard to beat how easy it is to use a pellet smoker.

[@CG-nk3tk]

How much did u fill the firebox up for 12 hours?

[@rscox6215]

I have a Pitboss and was considering buying a new Camp Chef but your video has me considering a Z Grill.. Did the brisket have a smokey flavor.

[@SmokestackJoes]

Yes it had plenty of smoke flavor. I’m a big fan of the z grills. I have a review video of mine you can check out if you are interested 👍

[@rscox6215]

@SmokestackJoes i watched that one. I subscribed to your Channel and been watching your videos. You have a lot of good content.

[@SmokestackJoes]

Thanks a lot! I appreciate the support

[@lukedias5859]

Question, have you ever separated the point from the flat and made burnt ends and brisket? I was planning on putting point and flat on at the same time and letting them go overnight at 180 degrees and cranking it up to 225 in the morning until I wrap. I know there's time differences, point should finish first. Worried about the timing, I don't have a 200 degree setting and I think 225 would be to high if I separated the cuts of meat?

[@SmokestackJoes]

I have not tried this yet. And I say “yet” because it is something I’ve been wanted to do

[@lukedias5859]

@@SmokestackJoes I’m going to try it this weekend. Probably put the flat on at midnight and the point at 6am. Timing with this method is kinda stressful 😂

[@Marcus-eb4yx]

Yo Joe! New sub here. Actually putting together my 1st smoker. It's a pellet Z-Grill. Not barrel type, only curved front. Is the barrel shape better for smoke flow on off-sets? Any benefit to barrel shape on pellet's? Anyway, looking forward to my first brisket this week. I already been promising co-workers😆 I really appreciate your walk thru

[@SmokestackJoes]

I hope the brisket came out good, this is usually a good method for doing one. As to your question the shape doesn't really matter on a pellet grill since the heat is coming from the bottom. I had the non barrel type before this and I didn't notice a difference.

[@dhansel4835]

What keeps the butcher paper from catching on fire? When you started cooking: 1. What did you set the smoker temp to? _______________ 2. How Long did you let it cook at that temp? ___________ 3.When did you turn the temp up? ______________________ 4.How long did you cook it at that temp?________________ Thanks....

[@SmokestackJoes]

This cook was awhile ago so I will try my best to answer your questions. The butcher paper does not catch fire because there is no direct flame that is hitting it and the temp is low enough where it is not a concern. The smoker temp was set to 225*F and I cooked it at that temp for about 12 hours and then I turned the temp up once I had wrapped the brisket and I believe I had turned the temp up to 275*F and cooked it for another 3-4 hours.

[@brainretrainingmamma1664]

Would this method work with a smaller brisket?

[@dhansel4835]

@@brainretrainingmamma1664 I have seen a number of You Tube Videos about the butcher paper and understand the temp is lower you won't catch anything on fire. Thanks for the feedback.

[@toddyell4440]

What the difference in cooking if you wanted chopped brisket, not sliced

[@SmokestackJoes]

For chopped brisket I would wrap it up in foil with some liquid like beef broth and let it cook longer until it gets around 208-210 degrees

[@BrosGrimPunk]

Why are people still cooking upside down briskets? TX Class B misdemeanor

[@SmokestackJoes]

Lol that’s funny, I usually go fat side up but on the pellet smoker I went fat side down because there is a lot of heat coming from the bottom. The fat protects the meat from drying out on the bottom

[@BrosGrimPunk]

@@SmokestackJoes our lords Matt and Smoke Trails proved this non factor many times over, but folks still out here committing crimes. Thanks for the content!

[@carlosamorin7989]

GREAT VIDEO! I respect and admire the fact that you posted this video despite the brisket having been overcooked a bit than what you wanted. We learn from trial and error and you will help me avoid overcooking my brisket. In hindsight, what do you think you should've done to ensure that you finished at 203 F max? Could it have been the placement of the temperature probe? When during the cook (at what temperature) did you start to consider pulling it out of the grill?

[@SmokestackJoes]

Thanks a lot I appreciate the comment! Placement of the temp probe is always a concern, temps can fluctuate greatly depending where it is located. I usually start thinking about pulling a brisket when it reaches about 198. I won’t pull it unless it has the tenderness I’m looking for. The temp on this one increased a lot faster then I thought it would, that is why it got to such a high temp. It was still a fantastic brisket though

[@MH_6160]

Nice simple to the point video, you didn't over explain it.

[@SmokestackJoes]

Thanks a lot! I’m glad you enjoyed it

[@mikecitizen2125]

I’ve been skeptical of RD angus briskets. Not bad!

[@SmokestackJoes]

I’ve had good luck with them. They usually aren’t the prettiest though and I have to spend 15+ min looking through all the brisket to find one decent one

[@Mike-pf1ru]

There are things ladies like to cook, and things men like to cook.

[@SmokestackJoes]

Very true

[@vernonmurphy1611]

Wish you had shown the actual temp compared to the Chef X

[@SmokestackJoes]

Yeah I usually like to use my insta read to compare temps but it slipped my mind on this one when I was filming. I have found that when the meat is at a colder temp the wireless probe reads a little bit lower then actual temp. Once you get over around 160 it is pretty accurate though. I explain why this happens in my MeatStick FAQ video

[@madmardigan3321]

Tip.. save ur pellets and finish in the oven once u wrap. Easier to avoid burning the bottom that way. Also stays juicier wrapped in foil, why are we adding tallow when it has plenty already? Fat side down or up doesn't matter. Good effort tho

[@SmokestackJoes]

This is the only time I have done brisket on the pellet smoker so I cant comment on fat side up or down. I agree with the oven technique though. I do this with pork butt a lot because once its wrapped you aren't getting any more smoke flavor anyway. I use the tallow to help soften the bark up

[@MasonTorrey]

I don't get why the fat is always cut off. When I buy a brisket, I pay for that fat. Fat is flavor and I've never ever had anyone complain about the fat on the brisket that I smoke and cook.

[@SmokestackJoes]

This is very true. If you render the fat properly it is delicious! I like cutting the fat down to make sure I can render it properly but I also make tallow with it so I am always in need of some fat for that.

[@MasonTorrey]

@@SmokestackJoes Even better, let the fat render in the smoker and collect that smoked tallow for all kinds of delicious uses 😁

[@dicklewis58]

too much fat is horrible..

[@Loop307]

There is no smoke when you’re cooking it. It’s basically an oven. Put it in your oven and save yourself your money.

[@SmokestackJoes]

Its not nearly as much smoke as with an offset but its much better then what an oven would do. You still get a smoke ring and good bark, I dont believe you would get this with an oven. That being said I agree a pellet smoker is basically a wood pellet fired oven.