Brisket on a Pellet Grill vs Offset | Smoke Lab with Steve Gow | Oklahoma Joe's® скачать в хорошем качестве

Brisket on a Pellet Grill vs Offset | Smoke Lab with Steve Gow | Oklahoma Joe's®

What makes a better brisket, a pellet grill or an offset smoker? Steve Gow from ‪@SmokeTrailsBBQ‬ conducts an experiment to find out, comparing a brisket smoked on the #OklahomaJoes Longhorn Offset Smoker with a brisket smoked on the Rider DLX Pellet Grill. Let’s find out if there’s a difference! Products used in this video Longhorn Reverse Flow: https://www.oklahomajoes.com/longhorn... Rider DLX 1200 Pellet Grill: https://www.oklahomajoes.com/rider-dl... Pellet Grill Brisket Recipe Ingredients: Meat 10-15 lb brisket (Choice grade or higher) Rub Quarter cup course black pepper Quarter cup kosher salt Tablespoon Lawry’s Seasoned Salt Wrap liquid 1/3 cup beef tallow 1/3 cup clarified butter/Ghee (or substitute with normal butter): Technique Trim brisket Mix rub ingredients in shaker bottle, add small amount of vegetable oil to help mixture stay consistent Apply rub to brisket, starting with back and sides, and finishing with fat cap. Let sit on counter for 1 hour to overnight Place large water pan in the center of the bottom grate Place brisket on top rack of pellet grill above water pan Smoke at 175 (low smoke on Rider DLX) overnight for 10-12 hours The next morning, refill pellets and water pan if needed and increase temperature to 300 2 hours later, start probing brisket every hour until it reaches at least 190-195 internal everywhere in the brisket (Should take ~3 hours) Remove brisket from grill and turn grill down to 175 (or as low as it will go) Wrap brisket in butcher paper with beef tallow and clarified butter Place wrapped brisket in aluminum pan with quarter cup water added, foil top tightly. If aluminum pan is unavailable wrap, brisket with aluminum foil, ensuring liquid cannot leak from bottom. Let brisket rest on counter for 2 hours or until internal temperature reaches 150 degrees or lower 2 hours later, place rested & wrapped brisket on top rack of grill (which is still running at 175 or lower), water pan still on lower rack, and let it hold until dinner (3-4 hours max, otherwise the brisket may overcook). NOTE: this recipe assumes you are serving the brisket for dinner. The 2 hour rest and 3-4 hour hold at 175 will ensure you are able to serve the brisket around 5PM, but it is also essential to achieve tenderness if the brisket is pulled from the grill at 190 internal. If you are serving the brisket for lunch, you can instead take the brisket to 200-205 degrees internal until it probes tender, wrap, and then rest on the counter for 2 hours + and slice (skipping the hold stage). Offset Smoker Brisket Recipe See previous Smoke Labs video “Do temperature swings matter?” for offset smoker recipe