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

[@SmokinJoesPitBBQ]

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

[@slapdoctor707]

This is not how to smoke a brisket😭😱😨

[@slapdoctor707]

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

[@charlesbirchfield5066]

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

[@SmokinJoesPitBBQ]

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

[@smhbbag1]

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

[@madrabbit9007]

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

[@banksta3]

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

[@Darkside_Rob12]

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

[@dank9288639]

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

[@Darkside_Rob12]

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

[@TheDawgfathasBBQ]

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

[@SmokinJoesPitBBQ]

Thanks my man!🤘

[@RumandCook]

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

[@SmokinJoesPitBBQ]

Yes sir, super easy 🤘

[@Joel1031]

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

[@SmokinJoesPitBBQ]

Awesome 👍

[@rickf.9253]

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

[@Astral_Dusk]

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

[@TRIPLEBsBBQ]

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

[@SmokinJoesPitBBQ]

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

[@coreypearl5506]

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

[@archiebryant5063]

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

[@SmokinJoesPitBBQ]

That's awesome 👌

[@cjwyhs9601]

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

[@BLACKMONGOOSE13]

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

[@ghostofk2]

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

[@delicioustreet]

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

[@jclarke6073]

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

[@SmokinJoesPitBBQ]

Thank you!

[@ryanr6240]

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

[@SmokinJoesPitBBQ]

Thanks Ryan. 👍🏼

[@eduardosanchez5884]

Trying it tonight myself

[@grizzle273463]

Hope it turned out well for ya

[@ryanr6240]

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

[@christopherhelms7290]

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

[@grizzle273463]

You sir are the king of briskets. Well done!

[@SmokinJoesPitBBQ]

Thank you for watching Gary!👍

[@henrytferguson]

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

[@GrillandSmokeBBQ]

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

[@SmokinJoesPitBBQ]

Practice, Practice Practice! Thanks for watching 🤘

[@-.Steven]

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

[@SmokinJoesPitBBQ]

Thank you!

[@sammartinez8084]

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

[@SmokinJoesPitBBQ]

Thank you!

[@johnnybvera78]

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

[@nwtraveler5266]

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

[@tatoolmaker]

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

[@TruTrust]

How did you do bro

[@tatoolmaker]

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

[@twizack22]

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

[@kevinmole8996]

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

[@SmokinJoesPitBBQ]

That works perfectly 🤘

[@jonathanochoa3768]

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

[@mgs2kx]

Loving the Great Value SRV playing in the background

[@TheDevnul]

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

[@SmokinJoesPitBBQ]

Man it was dull!

[@AngryManSki]

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

[@SmokinJoesPitBBQ]

🤣 Hilarious

[@bobwhisenhunt7085]

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

[@BarBQ22]

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

[@ErikISkogen]

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

[@NorthlanderMN]

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

[@josehuerta933]

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

[@ItsAll19]

That's money. Bravo, sir! 👍

[@sdallnct]

That smoke ring looks amazing

[@madrabbit9007]

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

[@thydevdom]

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

[@SmokinJoesPitBBQ]

Thank you. 👍

[@RossPotts]

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

[@georgesmith8255]

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

[@SleeperBBQ]

Nice Brisket Joe Sleeping and Cooking

[@SmokinJoesPitBBQ]

Thank you Lance!🤘

[@PeakBusinessEquipment]

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

[@SmokinJoesPitBBQ]

Hope you enjoy!👍

[@EddieWrightBBQ]

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

[@SmokinJoesPitBBQ]

Thanks my man!🤘

[@texas77563]

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

[@larrycariglio909]

Zib what temperature on your reteq

[@thomasking4136]

Nicely done.

[@ArielK1987]

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

[@SmokinJoesPitBBQ]

I know right🤘😁

[@DeltaCharlieMike]

Another ripper vid Joe.

[@LouisatRshackBBQ]

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

[@SmokinJoesPitBBQ]

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

[@user1233002]

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

[@BBQbyBiggs]

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

[@SmokinJoesPitBBQ]

It's a savage cooker. 🤘 Thanks Biggs!

[@doudoune8035]

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

[@leviray665]

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

[@SmokinJoesPitBBQ]

Thanks so much Levi. 👍

[@stalkev]

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

[@SmokinJoesPitBBQ]

Thank you for watching Kevin. 👍🏼

[@bignorge]

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

[@patrickemerson2128]

great video

[@informationxavier5338]

Love how this man takes a 10 bite slice of brisket into 2

[@SmokinJoesPitBBQ]

Me too

[@jimmypayton5849]

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

[@dwaynewladyka577]

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

[@SmokinJoesPitBBQ]

Thank you Dwayne 👍🏼

[@GorillaJoesBBQ]

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

[@adanmonsibaiz3564]

Awesome video…. Again!

[@SmokinJoesPitBBQ]

Thank you!

[@watagump1]

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

[@SmokinJoesPitBBQ]

Yes sir!🤘

[@juliocmonje3909]

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

[@no1stato]

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

[@juliocmonje3909]

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

[@BarbecueElementary]

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

[@jimmydean1147]

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

[@yodersmokers8013]

whoa yeah! Nice job, sir!

[@SmokinJoesPitBBQ]

Gracias 👍🏼

[@joef8085]

I love you Joe

[@judgewepbbq]

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

[@SmokinJoesPitBBQ]

Thanks Judge!🤘

[@billydee1879]

Love the music.

[@ziadmalikful]

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

[@anthonyhernandez7694]

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

[@SmokinJoesPitBBQ]

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

[@rickchapman3051]

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

[@Thorongil1984]

Man I love watching your videos. I’m going to try this for spring break!!

[@CanizalesCSR]

Now that looks like a real Texas brisket

[@embecmom5863]

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

[@SmokinJoesPitBBQ]

Yeah buddy, thanks for watching 👍🏼

[@4seasonsbbq]

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

[@embecmom5863]

beer?

[@4seasonsbbq]

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

[@SmokinJoesPitBBQ]

Thanks my man! Get well soon. 🙏

[@mikebartoli4755]

Awesome video, that is the best trim work I have seen! Good results as well.

[@citizenclown]

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

[@MrJoshcc600]

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

[@angelocastro9747]

Joe, you still did a fabulous job

[@nickfrey7278]

Love the stuff joe keep it up

[@SmokinJoesPitBBQ]

Thanks Nick!

[@deanm4138]

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

[@deminybs]

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

[@HDDynalowrider]

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

[@SmokinJoesPitBBQ]

Thank you!

[@MrBBM1]

Looks really good.

[@efraingutierrez4202]

I can taste it with my eyes!

[@joshualaird5303]

These videos are just unfair... That looks so damn good

[@SmokinJoesPitBBQ]

Thanks Joshua 👍🏼

[@kenross9026]

Beautiful job

[@mrhalfapino]

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

[@igotJesus88]

Best bark I have seen on a pellet grill.

[@SmokinJoesPitBBQ]

Thanks my man. 🤘

[@richjames4094]

That looks amazingly good. Well done!

[@tvrift]

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

[@STSwhisperer]

Lol!!

[@momma.mash.potatoes6335]

It looks like a burnt meteorite 😂

[@SmokinJoesPitBBQ]

Delish meteorite

[@tjdinfl]

Nice job! And enjoyable video to watch. I’m a subscriber after one video.

[@meep6188]

why am i watching this.. this just makes me really hungry

[@gregspencer8472]

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

[@pelekibland]

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

[@larrymansfield9393]

The no wrap seems a little scary but the end result looks well worth it. Good job Joe!

[@CAJUNRNEWBBQ]

That brisket looks delicious brother.

[@SmokinJoesPitBBQ]

Thank you sir!👍🏼

[@Airamimosa]

Oh man mmm mmm!😋

[@Trumpetmaster77]

Great looking brisket! I always do mine overnight👍🔥🔥

[@mrvic75]

How does it come out?

[@jasonbaily1707]

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

[@jeffreymcpeak8535]

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

[@richardjung9562]

broo that must be so delicious

[@mikewazowski350]

My first time out to San Antonio my friend let me use her car to travel around and see the sites. I decided to go visit the caves/caverns up near New Braunfels. On my way back I was looking for Texas BBQ in the town. I was lost, so I rolled down my window and asked this welder (who was walking across the street) where I could get some BBQ. He told me to go up the street. "Look for the crowd on the right, you can't miss it". I asked him what is favorite meal was and he replied, "The brisket tacos". He was right. I couldn't miss it. A little classic silver Streamline that had been converted in to a trailer park food stand. Behind it, two Hispanics brothers (in their 70's, arguing on when to take the meat off the smoker) were cooking the BBQ. The rest of their family working the stand. I ordered two brisket and two chicken tacos and then went to my car to eat (limited seating). The brisket was unbelievable. It was my first time having real Texas BBQ. It was an amazing experience which I'm still trying to recreate but have failed to find.

[@Astral_Dusk]

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