00:00All right, how to smoke a killer brisket on a pellet grill, and in my case, a Traeger.
00:05I do not care what the keyboard warriors say, because that's all they want to do is sit on their
00:10keyboards and say,
00:11pellet grills, that's not real barbecue, blah, blah, blah.
00:14Well, my brisket speak for themselves, and that's it.
00:18So the prep is very simple. Trim the brisket, which I already did.
00:21I like to season the bottom side a little bit lighter than the top side.
00:25One of my go-to sous-neams for years is the Meet Church Holy Gospel.
00:29So bottom side is very light. Top side, you can see I go pretty thick, because I want the bark
00:34to start building throughout the cook.
00:36What I started adding the last six months is I'll add a 16-mesh pepper.
00:41There's 14-mesh, there's 12-mesh.
00:44The more coarse, the better, because that will develop some really, really good bark.
00:48So that's it. Let it sweat out.
00:50And then about 7 p.m., once the sun went down, I fired up my Traeger, pulled out my Meter
00:55Probe, because a Meter Probe never lets me down.
00:58Yes, we've got the Traeger, we've got the Meter Probe, all these gadgets that are getting my brisket to perfection.
01:06225 degrees through the night, no spritzing, no nothing.
01:09Go to sleep. That's it.
01:12You don't got to stoke anything.
01:1411 hours later, this is sitting at about 174 degrees.
01:18That is it.
01:19That just shows you how easy this is.
01:22And the end product speaks for itself.
01:24Put it in an aluminum pan.
01:26That's what I prefer.
01:27I'll go with like three cups of beef broth, and then I'll use the beef tallow, the renderings from the
01:32fat that I trimmed off the brisket, and go over the top of that.
01:35Cover it back up.
01:36Back on the Traeger at 275 degrees.
01:39Bump it up so I can finish off.
01:42About three hours later, it's done.
01:43And I'll rest these briskets for about two to three hours, and this was after that.
01:48I mean, you can see.
01:50Could the bark be better?
01:51Of course.
01:52I've actually been working on my bark.
01:54It is pretty dialed in now, but yes.
01:56Pull out that probe.
01:58This was sitting at about 205 degrees once it was all said and done.
02:01And you can see that normal slice down the middle.
02:04You've got the flat.
02:05You've got the point.
02:06You've got some juices.
02:08Extremely tender.
02:10But yeah, if you want to say this isn't real barbecue, I could give up less.
02:14Look at this layover.
02:17Most people that want to talk on social media don't really post their food because it's easier for them to
02:22talk about somebody else's food.
02:23But look at that.
02:23This is a 30-pound brisket.
02:26This thing should, if this was overcooked, it should be breaking under its own weight.
02:29Clearly not.
02:31That's like a 14-inch slice of brisket holding up under its own weight.
02:37And a little bit of shake and there we go.
02:38That's it.
02:39Boom.
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