Looks amazing! Love the updates (1hr,2hr,etc.) of the brisket! Really helpful for those who are unsure of when to spray/wrap! Keep up the good work!
@Nicks-BBQ
3 жыл бұрын
Thanks bro! Gotta have y'all over for it sometime
@pookei88
3 жыл бұрын
I agree. The hourly updates were excellent additions!!!
@cxv388
Жыл бұрын
Looks great, big thanks for being so descriptive.
@Nicks-BBQ
Жыл бұрын
No problem! Hope it helped.
@ewilly03289
3 жыл бұрын
I came here for the brisket but left knowing that I have a twin out there. like we could pass as literal twins! lol
@Nicks-BBQ
3 жыл бұрын
Oh wow that's crazy!!! Well hopefully you like the brisket or I've brought shame to the family lol
@bhalsak_tebaghar
3 жыл бұрын
Excellent informative video thank you very much
@Nicks-BBQ
3 жыл бұрын
Thanks! Glad it helped.
@bpjand1234
Жыл бұрын
Love your videos Nick. Thanks for sharing!
@Nicks-BBQ
Жыл бұрын
No problem, hope they have helped!
@thonatim5321
3 жыл бұрын
I can see your wife does all the Christmas wrapping. You seem to have an issue with the wrapping. Great video. New sub too.
@Nicks-BBQ
3 жыл бұрын
I don't think I've ever wrapped a present before lol. Glad you liked the video!
@thonatim5321
3 жыл бұрын
@@Nicks-BBQ I hate to say this but we can tell from your wrapping skills. It is all good though. We learned a lot of great ideas from your video. Thanks so much for taking the time to publish this video. Just an idea, have your wife show you how to wrap Christmas presents. The skill will serve you well. Thanks again and happy smoking.
@Nicks-BBQ
3 жыл бұрын
Lol next time you make a brisket record the wrapping and send it to me. I'll take the lesson
@thonatim5321
3 жыл бұрын
@@Nicks-BBQ Dude. I am worse at it than you. I cant even wrap my arms around something or someone. I am not sexist but Mothers are the best at wrapping Christmas presents. It has to be perfect for their children. It's almost like they say in their heads, "if I wrap it poorly, they will think that I do not love them" Great video nevertheless.
@Nicks-BBQ
3 жыл бұрын
@@thonatim5321 lololol lolol
@kevinhaugh4683
3 жыл бұрын
Never made one yet, little intimated. Your turned out awesome!
@Nicks-BBQ
3 жыл бұрын
Just go for it! The first one I made turned out halfway decent. I learned a lot though and now everyone I make seem to get a little bit better. I learn something new every time
@kraken8159
3 жыл бұрын
Why did you smoke with fat cap down? Just wondering. I’ve always herd fat cap up
@Nicks-BBQ
3 жыл бұрын
There are two theories. Fat cap up is supposed to help the fat render into the meat and drizzle down the sides naturally basting the meat. Fat cap down is supposed to protect the meat from the fire helping it to not dry out. The fat acts as a protective layer. Both are probably good and bad in some ways. It also depends on where you're at in the country. The more south you are like in Texas it's tradionally fat up on everything.
@freddukepoo3359
3 жыл бұрын
I was going to say the same thing… fat cap up.
@Nicks-BBQ
3 жыл бұрын
@@freddukepoo3359 yeah I've done it both ways. Don't notice a difference really
@aod_fan
2 жыл бұрын
@@Nicks-BBQ In this video did you do it fat down though?
@maurades
2 жыл бұрын
Love this vid. God bless!
@Nicks-BBQ
2 жыл бұрын
Thanks you :D God bless to you as well!
@levikelley2854
3 жыл бұрын
Nick, both of your briskets turned out awesome! In both of your videos, you smoked a whole brisket. My question is, do you think the cook time is the same if I only bought just the flat?
@Nicks-BBQ
3 жыл бұрын
Thanks Levi! Anything I say would be just an assumption. I've never smoked just a flat before. That being said, my gut tells me it would be the same time. The reasonings for my assumption is I don't think cooking it with the point adds to the cook time. I cook the brisket until it is probe tender in the flat and judge my timings off of that. If you are smoking it at 200-250 degrees I would assume it would take just as long as it takes me to be probe tender right around 200-204 degrees. If you need the brisket to be done faster you could smoke it at 300 degrees and add a smoke tube to not lose out on smoke flavor. Hope this helps!
@TheJohan850
2 ай бұрын
Your videos are going to make me fat. Keep up the great work!
@Nicks-BBQ
2 ай бұрын
I need a warning label lol
@tango_family5794
3 жыл бұрын
Nvm I think ima go with this one, looks way better!
@Nicks-BBQ
3 жыл бұрын
Yeah this one turned out better. This cut was prime too btw. I think theres a difference with prime briskets over choice briskets.
@tango_family5794
3 жыл бұрын
@@Nicks-BBQ does your pellet smoker always smoke? When I cooked with mine last time it didnt smoke that much, does it have to be on a lower temp for it to smoke more?
@Nicks-BBQ
3 жыл бұрын
@@tango_family5794 what do you mean it doesn't smoke? Like no smoke comes out of it ever or are you saying it doesn't have a smoke flavor
@tango_family5794
3 жыл бұрын
@@Nicks-BBQ no I said it didnt smoke that much, it's not a constant smoke but it was also at a higher temp like 300 or 350 , does the smoke not produce at that high of a temp on a pellet grill or ?
@Nicks-BBQ
3 жыл бұрын
@@tango_family5794 so this is the way it works. Pellets get pushed out at intervals. If the temp you have it set at is higher the ignoitor will turn on more and burn the pellets up real fast. If you have it at a lower temp the pellets can burn slower and create more smoke. I usually smoke everything at 250 or 200 if I'm doing an overnight cook. I've done some briskets where I've put it on at 10pm and ran it at 200 till 6am then I turn it up to 250 to finish it out. The lower temp the more smoke you'll get because the meat has longer on the smoker.
@rubbingisracing1
3 жыл бұрын
How do you store it and reheat it the next day.
@Nicks-BBQ
3 жыл бұрын
I will usually just wrap it in foil or saran wrap. When reheating hear it up at 275 or 250 until the internal temp is at 145. Google the internal temp I could be wrong maybe it's 135. There's an ideal serving temperature Google will tell you. If you heat it up low and slow it will stay moist. If you have tallow or butter you can put a little bit of that and it will also add flavor and keep it moist. Hope this helps.
@michaeletheridge1309
2 жыл бұрын
Do you reheat in the oven for that internal temp or back on the smoker?
@gekoblue95
2 жыл бұрын
You never said what temperature you set up the smoker...
@Nicks-BBQ
2 жыл бұрын
I actually did go to 2:40 and watch for a few seconds.
@davewhalen5981
2 жыл бұрын
I am in the market for a pellet smoker and looking at this one. Are you still happy with it?
@Nicks-BBQ
2 жыл бұрын
Great question. I used this smoker for about a year and it served me well. However I started having issues with it over time and upgraded to the rec tec pellet smokers and I am in love. They are by far more pricey but overall I think worth the money
@davewhalen5981
2 жыл бұрын
@@Nicks-BBQ Thank you for the reply. I've looked at the one you mentioned and they are rated well. Take care!
@Nicks-BBQ
2 жыл бұрын
@@davewhalen5981 no problem. Best of luck to ya
@rawknee04
Жыл бұрын
What kind of issues were you having? I just bought mine and cooked my first brisket (ever). I tried to aim for 160 internal temp and do a 20 hour sous vide rest. What happened is that my ~10lb brisket got to around 180 in like 3.5 hours which seems super quick. My buddy thinks it’s partially due to the burn pot being directly underneath the middle so while the temperatures were around 225 it just cooked faster because it was directly above that burning pot under the deflector. Anyway, I’ve seen some videos on mods for the austin xl to help fix some of the temperature issues and curios if you ever experienced those or tried any of them.
@davewhalen5981
Жыл бұрын
@@rawknee04 My issues were user error with the smoker itself, which is the Recteq 700....once I figure that out I have had no issues. My first brisket was 17lbs....I smoked it on extreme smoke at 180 degrees off to the side from the fire box. After that I wrapped in butcher paper and increased to 210 degrees until it reaches internal temp of 205, then wrapped it in cling wrap still in the butcher paper and then towels and let rest in a dry cooler for 8 hours.....as good as any brisket I've ever had.
@joshsutcliffe6099
5 ай бұрын
Fat side up or down to start?
@Nicks-BBQ
5 ай бұрын
On my pellet grill I've always had the best luck fat down. People with stick burners swear by fat up
@joshsutcliffe6099
5 ай бұрын
@@Nicks-BBQ I do my pork butts fat down to protect the meat.
@felipeduque6373
Жыл бұрын
What temperature do you cook at?
@Nicks-BBQ
Жыл бұрын
I usually start at 200 and bump to 250 after I wrap. Or 225 the whole way
@jamesmifsud7577
2 жыл бұрын
Great result! Did you just leave the setting on 'smoke' all the time please?
@Nicks-BBQ
2 жыл бұрын
I've done so many brisket cooks I can't remember. I rarely use the super smoke setting. If I do it's just for 1 hour and then I'll turn it to 200 degrees overnight or sometimes 225.
@jamesmifsud7577
2 жыл бұрын
@@Nicks-BBQ thanks for your prompt reply. Will give it a shot this weekend.
@Nicks-BBQ
2 жыл бұрын
@@jamesmifsud7577 no problem! Hope it goes well for you.
@jgunner7852
2 жыл бұрын
What do you set the p setting at
@Nicks-BBQ
2 жыл бұрын
I usually always run my p setting at 4 which is what it starts at.
@Jj786bwfc
2 жыл бұрын
What 'p' setting did you use
@Nicks-BBQ
2 жыл бұрын
I dont mess around with those settings too much. I think standard is p4
@Nicks-BBQ
2 жыл бұрын
Sometimes if I do an hour of super smoke I'll do it at p6 but when you go up to 225 or 250 it sets at p4
@pookei88
3 жыл бұрын
At the 3 hour mark, i see pooling slightly on the point side. Did that prevent the bark from forming there? The bark looks quite amazing. I'm still waiting for that invite to be a 2nd taster for your next smoke...
@Nicks-BBQ
3 жыл бұрын
Yeah the parts where liquid gathers on any meat for that matter will not form bark.
@makanahapakuka3485
2 жыл бұрын
Awesome video! Roughly how long after you wrapped the brisket did it take to reach the rite internal temperature?
@Nicks-BBQ
2 жыл бұрын
Thanks! I think I'm this particular cook it only took a few hours. 2 maybe 3. It depends if you wrap before of after the stall. Your best bet is to buy a really good probe to ensure you never over or undercook. I just bought one and it's a life saver!
@makanahapakuka3485
2 жыл бұрын
@@Nicks-BBQ rite on brother I appreciate the heads up! Just bought this smoker and this is the 1st brisket so I'm gonna follow this video! Mahalo!
@Nicks-BBQ
2 жыл бұрын
@@makanahapakuka3485 That's awesome! Feel free to message me here if you have any questions. Good luck bro!!
@2slick86
2 жыл бұрын
Bro how's the pit?
@Nicks-BBQ
2 жыл бұрын
You mean my pit boss?
@nietbepalen
Жыл бұрын
5:18 😂😂😂😂❤
@Nicks-BBQ
Жыл бұрын
Lol
@rossbown9013
2 жыл бұрын
Ôi
@Nicks-BBQ
2 жыл бұрын
Thanks for watching!
@rossbown9013
2 жыл бұрын
You’re welcome I’ve got my Austin xl as we speak big brisket and pork butt
@Nicks-BBQ
2 жыл бұрын
@@rossbown9013 that's awesome! Let me know how it goes. I love brisket!
@tenacious_b7648
4 ай бұрын
Hi, welcome to my "how to smoke a brisket on my pellet grill" where I don't bother telling you the temperatures.
@Nicks-BBQ
4 ай бұрын
Take the beef tallow out of your ears and go back to 2:45
@kevinseymour7796
4 ай бұрын
He said very clearly I'll be smoking this brisket at 225 dumbass.@@Nicks-BBQ
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