Brisket Low and Slow on the Pit Boss Austin XL #brisket

Holy fly

How’s the smoke ring with the pellet grill?

Why did you not trim the fat cap?

Awesome great job looks delicious I’m grilling one this Sunday my thing is I have a hard time sometimes over cooking is butcher paper good to used

you need a fly swatter lol

You misted half the cut.

I'm noticing that on my briskets I started pulling them about 203 and resting them and the flats still pull similar to yours. I'm thinking the narrower swings in the pellet grills compared to the wood fired pits means the briskets may need to go up to 208-210. I know guys that cook with wood fire would NEVER go to 210 but their temp swings are also way more volatile during the process.

I have no basis for this hypothesis. I just see some guys pull their briskets at the same temp and they just tear effortlessly.

Do you turn the smoke off after you wrap it?

Good video. What was the internal temp when you wrapped it and put it back on?

Trying a variation of this tonight for a smaller brisket. Hope it works out!

Wife just bought me the Austin XL (first smoker) for our anniversary and I cannot wait to try some of these! Also, I bet that doggo ate pretty good after the trimmings :D

Those Flies are hungry too, Nice video!!

Thank you for the video man. I flowed it and did my first brisket, it turned out great. From Corsicana Texas appreciate ya man! Great channel

Great video!! Just got my pit boss and only done a few pork shoulders but getting ready to do a brisket.
Got to ask where did you acquire that fat trimmer that looks like the real deal.

all that juice and foil, you will steam your bark off man!

Mas Moscas?

Looks good

Brisket didn’t pull apart so easily, did you notice that? Have you made any changes to your cooking process?

Did you go fat cap up or down?

Did you keep the temp at 225 the whole time? Start to finish?

What was the P setting ?

What was the internal temp when you wrapped it?

Overnight how many times did you have to add pellets?

awsome cook brisk bark off the hook nice smoke ring good job!!!

Just tossed a spatchcock chicken on the Austin. Doing a brisket on the 4th. Keep up the great videos, and do one on the jalapeno peppers!

We follow your videos to a “T” and have solid success. Our favorites are the brisket and spatchcock chicken. Thanks for sharing! What’s next?

Awesome video! Those flies though.. :/