Uploaded December 2025 | Updated September 2026, 1 hour ago

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This video is a full start-to-finish walkthrough of my Christmas brisket cook — a low and slow, ~20-hour cook that turned out incredibly juicy with just the right amount of bite.

I started this brisket on Christmas Eve (actually the day before that if you include the trimming and seasoning step!) and cooked it overnight so it could rest properly before a late Christmas lunch with friends. It was a big one (around 18–19 lbs), and instead of chasing a specific final temperature, I relied heavily on probe tenderness — which led me to pull it earlier than I normally would. The result was one of my favorite briskets I’ve made.

I’m cooking on a pellet smoker for simplicity and consistency, and throughout the video I walk through my entire process:

Trimming and seasoning (Goldee’s rub)

Low-temp smoke for maximum smoke exposure

Using a smoke tube to boost smoke flavor

Managing heat with water pans, bricks, and probe placement

Wrapping with a butcher paper + foil boat hybrid

Rendering beef tallow and adding it back during the wrap

Monitoring point vs flat temps independently

Long heated rest at ~155°F

Slicing, chopping, and serving

This isn’t the only way to cook a brisket — and I’m definitely not claiming it’s the best — but it’s a method that consistently works for me, especially when cooking for guests and timing really matters.

If you have questions about any part of the cook, drop them in the comments. I’m always happy to talk barbecue.

Thanks for watching — I’ll catch you on the next one.

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