12 Brisket Mistakes That RUIN Your BBQ
12K views · Aug 28, 2026 · People & Blogs
Comments · 8
@EarlJacksonBBQ · 4 weeks ago · pinned
📗 Get My Complete BBQ Guides Here: <a href="https://earljacksonbbq.com/">https://earljacksonbbq.com/</a>
@CraigStoker-bw8kv · 1 month ago
Good information!<br>Wish prices here were like in the video.<br>Waiting to see how first one comes out. Pellet grill. Probably seasoned too heavily. 225. Waiting to see 35-40 percent reduction. Thank you for informational video!
1
@Smokey_IT · 1 month ago
Great information as always. This must have been recorded in 2015 when you mentioned that a prime brisket is $60. Or the brisket is 10 pounds raw
1
@terrillthomas9193 · 3 weeks ago
Running on a Pitt Boss pellet grill, started at 250⁰ for 1 hour reduced to 230 after 1 hour.
@pblackjac · 3 weeks ago (edited)
Char-griller Grand Champ XD.<br>Briskets: 210° - 245° (depending on weight). Wrap is a combination of time/temp/feel. Bump temp to 275. Pull and rest is combination of temp and probe tenderness. Minimum rest 6 hours @ 155°<br><br>Baby Back Ribs: 225°- stage one, 265°- stage two, 290°' stage three.<br>Pull and rest at probe tenderness.
@ericollom7530 · 1 month ago
I love your videos ! I'm setting up an Oklahoma Joe Bronco Pro today. Should spray it all down with canola oil first? Second question, in this video when you were rattling off all the pull times to begin the resting period. The temperatures you mentioned were all temps less than 200. I thought the briskets and such cuts like, need to get to the 200s to finally get tender. Am I misunderstanding?
@JimmyJudkins-u4p · 3 weeks ago
I made your bbq sauce seems thick, does it need to be e hot to spread?
@rdr145 · 4 weeks ago
Buying one
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