OVERNIGHT Brisket & Pork | INKBIRD IBT-26S | Testing the FIRST EVER Thermometer w/5GHz WiFi!

In this video I will be smoking a Brisket and Pork Butt overnight in a Pellet Smoker and I'm also testing a new product from INKBIRD the IBT-26S that I would like to introduce you to! It’s the FIRST EVER Thermometer with 5GHz WiFi Connectivity!!! You can see the INKBIRD Product HERE: https://www.amazon.com/dp/B0C233WFYP?maas=maas_adg_E90E99A98476082F75BC89A185783B20_afap_abs&ref_=aa_maas&tag=maasShow more

Thank you very much for watching! ENJOY!

#OvernightBrisket #Brisket #INKBIRD
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HOW I SMOKE BRISKET & PORK:
I always trim the brisket down to make sure I cut off anything discolored as well as hard fats, but I’m always thinking about shaping it aerodynamically as a priority. WHY? Because as the brisket releases moisture in the “stall”, you want that moisture to have a path to roll off the brisket, not pool up anywhere as this will have a negative effect on your bark and therefore your final result. I also trim the fat side down to around 1/4 inch, but I prioritize removing anything discolored even if I have to break that 1/4 inch rule. I season it a day early (dry brine) and place it in a foil pan with a rack under it to keep it from sitting in moisture. I then smoke it at 225 (you can go as high as 275 safely) until I’m satisfied with the bark. This usually happens around 180 degrees. By allowing the bark to set up well, you assure it will hold up through the wrapping phase. So, once it’s set, wrap it (either place it in a foil pan and cover with foil, simply wrap the brisket itself in foil or butcher paper or both) and let it go till it’s tender (203-205 degrees F usually) rest it for at least 1-2 hours, serve and enjoy!

For the pork butt it’s simple. I trim most of the fat off the fat side (yes, I know that’s contrary to what you’ve been told and I’ll tell you why). By removing the fat, you expose the meat and the rub can stick to it which will give you more and better bark! That’s a huge part of this cook! Again I season (dry brine) the day before and place in a foil pan with a rack then into the fridge. Smoke it just like the brisket above except with the pork, you can cook it to a higher temperature in the wrap up to 210-214 degrees for super tender and shred tender results!

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