#1 Brisket on a Pellet Grill - The Goldee's Method
Using Goldee’s Method and Not Wrapping Until The Rest
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Introduction
In this video, I take on the challenge of crafting the most impressive 19-pound brisket on the Yoder YS640s pellet grill. Let's break down the highlights of this flavorful journey. I use some secrets from my "11 Secrets to Maximize Smoke on a Pellet Grill" guide; sign up for a free download!
Preparation and Dry Brining: First, I use my Pepper Cannon (Save 10% with code: RUMANDCOOK) and mix a 2/1/.5 blend of fresh cracked pepper, Diamond Crystal kosher crystal salt, and seasoned salt. Then, I worked on trimming a perfect 1/4” fat cap for optimal flavor.
Once complete, I season the brisket, put it on a cooling rack, and put it in the fridge for at least 12 hours.
Yoder Grill Setup and Initial Smoke: The Yoder is fired up at 200 degrees, and I add a full smoke tube full of Oak pellets for that extra smoky punch. I placed the brisket on the top rack with the point, pointing towards the stack, and left it alone for 3 hours.
3 hours in, I started spraying 50/50 water and apple cider vinegar every hour to keep it moist.
Temperature Control and Cooking Progress: At the 6-hour mark, I increased the temperature to 225F. Two hours later, I increased it to 250F and then 275F after another 1.5 hours.
Goldee’s Style Wrap and Hold Method: It was time for the wrap once the temperatures hit 195-197F with my instant-read thermometer (use code: RUMANDCOOK to save 25%). I used heavy-duty, extra-wide aluminum foil and a half-cup of tallow, tightly wrapping and transferring the brisket to the oven for a 14-hour rest at 150-155 degrees.
The Grand Reveal: You’ll have to check out the video. It was glorious!
Conclusion
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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