HOW TO Make The EASIEST Brisket You Will EVER Cook on a Pellet Grill!
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Everyone loves brisket, but sometimes it’s hard to find the time to cook one. Now you can cook an overnight brisket cook, any day of the week, and come home …
Much happier with this brisket and love the fact that you can do this any day of the week! Thanks for watching and don't forget to subscribe so you don't miss future videos: https://www.youtube.com/rumandcook?sub_confirmation=1
Which are the white gloves you are wearing underneath the nitrile gloves in this video?
Nice job! That really looked great. What was that spice grinder that you were using. We are looking for one. Thanks.
I did a 9.5 pound flat yesterday in my 42” KK
Put it in at 250f after 8 hours meat was @ 165f wrapped it then. Wasn’t ready at 160-I looked, still was wet-bark hadn’t set. KK as you know is humid inside.
Turned up the KK to 300f in a hair over 2 hours pulled it at 203f. (Was surprised it was that fast after wrapping)
Put it in the warming drawer @ 155-160f for 8-9 hours still wrapped. I never unwrap until I serve it.
Unwrapped and was perfect
Tip: you don’t need to buy tallow, take your trimmings put in a cast iron pan and set in smoker the whole time. When you go to wrap you have smoked fresh tallow from your own brisket. Save the extra for steaks etc. It’s better than the tub stuff.
Nice cook!!
Looks good, I’ve done a couple pork butts using the no work method on my 640 and had good results. Haven’t mustered the courage to try a brisket that way yet, you’ve given me new inspiration, Nice Work!!
Cooking a brisket as week speak. Put it on at 10pm lastnight. Not gonna lie this yoder is pissin me off. Called company and asked where to put the damn damper. Had it at 5in in. They said pull out and push it in 4in. My point was opposite of fire side. Point is 201 and damn flat is 170. This uneven shitnis annoying. Regretting saleing my rectec and dropping 3k on this thing
Would like to know how much of the 18 lbs you cut off. I have found bigger is sometimes not better. You can’t go wrong by starting with a prime cut of meat! Great job.
Yumm looks amazing. Nice cook Sir