Pellet Cooker Brisket | Chuds BBQ

In this week's video I try out a pellet smoker to cook a brisket. I'll give you my honest opinion on the flavor and ease of use. Let me know what you think!

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►Full list of things I use and recommend:
_________________________________________

►Fogo Charcoal
►Thermometer
►Injector
►Meat Slicer
►High Temp Cheese
►Fryer
►Vegi Grill Pan
►Vitamix Blender
►Black Pepper
►Beef Tallow
►Pink Salt
►Mixer
►Chef Knife
►Sausage Stuffer
►Hog Casings
►Meat Grinder
Cabelas 1/2hp
►Food Processor
►Fire Blower
►Knife
►Slicing knife
►Boning Knife
►Thermometer
►Sodium Citrate
►Sheep casings
►Cimeter Knife
►Scale
►Rub Tub
►Burger Press
►Knife roll
►Butcher paper
►Paper stand
►Cutting Board
►Blowtorch
►Chef Knife
►Bone Saw
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
►Camera
►Lens
►Light

[thomasmathieu]

I am a working dad that owns a traeger. For years I used an offset smoker, once my kids entered my world I don’t have the time to babysit an offset. The traeger I can set it and almost forget it. I get like you said about 90% of a Texas brisket, moist and great bark just doesn’t have the heavy smoke flavor that I use to get. But with my busy schedule it is on ok trade off. I do want to give you a shout out! I did your version of beef cheeks barbacoa on the traeger and they turned out freaking amazing. I modified a couple elements but it turned out great. Made them 3 times now and look forward to many more. A million thanks. At the end of the day it’s like you at the end of all your video, “go cook something outside. Peace!”

[ElectricLuvz]

The pellets used can make a pretty big difference but one thing I found to help with smoke flavor on a pellet grill is to plan ahead and allocate at least 2-4 initial hours of really low smoking temps of just around 180. That gives the most smoke ring and flavor in my experience. Then afterward, only go to about 225-250 for cooking. I don't go near 275 since the smoke becomes very intermittent by that temp, at least on my pellet grill. After the wrap though, I will then finally turn up to the temp to about 275 or more to finish it off until it's tender. This obviously takes longer, sometimes up to 16 hours depending on how long you do the initial slow smoke. But it's just my way to account for the differences with a pellet grill.

[mrbibble]

This channel has 100% changed my bbq game. Simple instructions, great visual aids, pretty dam entertaining and funny. Now if I could only get my family to accept bbq as a daily food group.

[Krbasshead]

Back in the year 2000 I started out barbecuing with my weber kettle grill. I soon upgraded to the weber smoky mountain series. I then moved on to a stick burner. Fast forward a full decade, and I now have two children a very busy job, and do not have the time to babysit my offset. I decided to splurge and picked up a recteq 700. This thing produces fabulous barbecue and I don’t have to babysit anything set it and forget it.

[GrumpyWebGuy]

I had to switch to pellets after becoming unable to physically deal with an offset smoker, so I really appreciate you being open-minded to the concept.
Thanks for doing what you do.

[DF-deib]

"Sounds like every other BBQ youtube channel right now.." Hahaha. Love that line.
At this point Chud, your yt channel is the only bbq cooking show that I heavily watch. A pro through and through. This channel is just honest and with simple instructions. No bs, not pretentious and with a dash of entertainment. Thank you!

[karlpeterson]

A few things I've learned from my PitBoss:
1. Get yourself a reliable probe thermometer. I use a ThermPro that has 2 channels - one for ambient and one for meat. Put the ambient probe in the cook chamber and monitor it. The probe used by the PID gives some odd readings. I've seen the grill report a steady 250 degrees, and watched the ThermPro swing all over the place. I've seen the grill report a 50 degree difference between the cook chamber and the set point, but the ThermPro reports that the temperature is within 5 degrees of what I set the grill at. This information is especially valuable if you have a rainstorm roll through during your cook.
2. When doing a LONG cook like a brisket or pork butt, roll your pellet grill at the LOWEST temperature it'll go for a good 6 hours. The fat doesn't want to render at 180 degrees, but you'll get some nice smoke on the meat. After 6 hours, bump it to 225 until you hit mid stall and get the bark you like, then wrap and finish it off at 250. You'll never get the smoke flavor like you get from an offset, but it will be better than just cooking at the higher temperature.
3. Temperature setting matters! A pellet grill doesn't get the same type of convection current that you get from an offset, and the air draw on an offset helps keep the meat from overcooking. You can cook at 275 on an offset and have perfectly cooked brisket. The same temperature on a pellet grill will overcook your meat. Run the pellet grill at a lower temperature than you would an offset for better results.

[folked-up]

In my limited experience with my pellet grill, I find a standalone pellet tube drastically enhances the smoke flavor you get. It's the best $10 upgrade you can get.

[samsky]

I did two awesome pork shoulders on my Weber kettle grills using the snake method with apple wood chunks. The party I took them to was full of people who raved about the pulled pork. One fellow asked me to do a party for 200 people! I don't have the means to do that large of a cook, but it was nice to hear that everyone liked it. You can do good food, as long as you put your heart into it!

[dswan]

I’m new to smoking. I got a pellet because I just don’t have the time to tend to a smoker for hours. While I did an overnight brisket a few weeks ago and it turned out really good with a very solid smoke ring.

[davehoward]

I made a 17.5 lb prime brisket this weekend on my Traeger using Malcolm Reed’s overnight method and it came out amazing. The key to pellet smokers is time- you gotta go low and slow to build that smoke flavor and bark. Mine took 18 hrs to cook and I rested it in a cooler wrapped in towels for about 8 hrs (bad timing on my part, got done too soon) and I served about 15 people, many of which said it was the best brisket they have ever had. I’m no pit master, but I felt like one after this cook and I was proud of this brisket.
Excellent video, thanks for being open minded and being honest about your pellet grill experience. If it’s smoke and bark you want, cook low & slow and you won’t be disappointed. 👍

[concernedcitizen]

Not going to lie, I moved from an offset smoker to a pellet grill. What I have learned is that while I love working a fire all night/day I just do not have the time between family and work and having my pellet smoker makes it so much more convenient as I can set it, put my meat on and just watch my internal temps.

[DenaInWyo]

I'm far more interested in the end product than the process. I'm also a smoking noob. The pellet grill was the best choice for me. Being a grumpy old lady, I don't care much what others might think of that decision :) Thanks for your channel, learning a ton!

[clarenceswope]

The way I have done briskets in the past on a traeger tailgater or a pit Boss Austin XL I do most of the cook on 180° and then when the internal temp gets to 160 then I bump it up to 250 and I use competition blend pellets along with Uncle Frank's rib rub that's how I do mine

[latergor]

Oh man, “Sounds like every other BBQ YouTube channel right now” had me rolling! FAJITAS Chud! Show me some summertime FAJITAS!

[AllMyHobbies]

You can get a way better result if you go 190 all night then 230 until 2pm then wrap and finish at 250. I just did one two nights ago and it was amazing. Fat cap up the hole cook

[ericcarr]

I’ve been cooking on a Traeger from Costco for about 8 years. It delivers bbq that’s more than good enough for me, and I’m in the category you mentioned in the beginning… small back yard. And I’m also busy and a bit too lazy to deal with fire management. I love that I can just throw a brisket in the Traeger and let it smoke over night while I’m sleeping. And my Traeger maintains a temp within +/- 5 degrees.

[diogenes]

Bradley I made a brisket on my off brand pellet grill following your instructions for trimming, rub, smoke, boat and rest. The meat got rave reviews. The next day I seasoned and smoked the meat scraps that I called meat candy when it was done. I very much appreciated your trimming tips because that was the most daunting part of the process. I shave a little at a time until I reached the desire aero shape. I can see that with experience I can be more aggressive and do that step quicker. Thank you for your great instruction and good humor in what you do.

[JoseLopez-itop]

Been using mine for over a year. Went from a total novice to being completely comfortable cooking any and all bbq style meats. Absolutely love my Z grill!

[vepristhorn]

As someone who is very interested in breaking into BBQ this was great. Your comments about being beginner friendly so we can focus on some of the skills instead of all of them and failing and burning out is exactly what I needed to hear