Hi John , I served my first Brsket today off my new pit boss using your instructions...Your direction was spot on for Beginners like me. The meat was very juicy and I crushed it.... More Brisket for the family....Your Directions for Starters was spot on. Thank you.... SUBSCRIBED AND READY more Basics
Have you tried putting in the bottom rack with a water pan? Might help with how it dried out and may help condensate the nitric oxide into the meat and make it more Smokey flavored.
Thanks! I'm actually not sure where the shirt came from. It was actually a gift! I'm sure you could find it online somewhere though. Thanks for watching!
So you pull it at roughly 203 on the flat? I've found that the flat and point are different temps and couldn't figure out when to know to pull it. I'll try that. Thanks
Wondering about the temps between the point and the flat? Is the direction to the “hotter” part of the smoker enough to keep the temp close between the thick and thin part of the slab?
Yes! You want the thicker part (the point) closer to the hotter part of your smoker if possible. Since the point has a lot more fat content, it can withstand more heat while the flat cooks to temp.
Thx, going for my first brisket in a couple days. Really appreciate your clear explanations. I’m going to trust my new Pit Boss over night at 190 and then step it up in the morning to finish for a dinner later that day.
Hi John , I served my first Brsket today off my new pit boss using your instructions...Your direction was spot on for Beginners like me. The meat was very juicy and I crushed it.... More Brisket for the family....Your Directions for Starters was spot on. Thank you.... SUBSCRIBED AND READY more Basics
Great job! Glad the video helped! Thanks for watching and subscribing!!
I never get tired of watching, smoking, and eating brisket!! Awesome cook man. Look absolutely delicious!
Thank you so much!
Morning John.. This video is great for beginners. A hundred different ways to do a brisket, but you still have to learn the basics.
Thanks Steve!
🤘🏻😎🤘🏻
Awesome stuff dude
Thanks for the info
Thanks for watching!
Looks delicious
Thank you so much!
Have you tried putting in the bottom rack with a water pan? Might help with how it dried out and may help condensate the nitric oxide into the meat and make it more Smokey flavored.
I’ll have to give that a try!
Have a Lockhart just ordered the Savannah can't wake to do a brisket!
You’ll love it!
I am going to buy the pit boss savannah .love some Brisket. Where can I get a shirt like you have
Thanks! I'm actually not sure where the shirt came from. It was actually a gift! I'm sure you could find it online somewhere though. Thanks for watching!
love your t shirt.
Haha thanks!
So you pull it at roughly 203 on the flat? I've found that the flat and point are different temps and couldn't figure out when to know to pull it. I'll try that. Thanks
Yep! It’s also good to pull it slightly under that.
Wondering about the temps between the point and the flat? Is the direction to the “hotter” part of the smoker enough to keep the temp close between the thick and thin part of the slab?
Yes! You want the thicker part (the point) closer to the hotter part of your smoker if possible. Since the point has a lot more fat content, it can withstand more heat while the flat cooks to temp.
Thx, going for my first brisket in a couple days. Really appreciate your clear explanations. I’m going to trust my new Pit Boss over night at 190 and then step it up in the morning to finish for a dinner later that day.
I noticed that the 2 things no one talks about is, the water pan or the vent cap
Yeah, if you’re smoking upright definitely paying more attention to on to those things
❤❤❤
Thanks!
Told you. Brisket 101
Haha thanks for watching!
I'd eat that
😂😂😂
Do you like the PitBoss Brisket Knife I'm looking for a specific brisket and rib cutting knife.
Absolutely! It’s great. Stays really sharp too.