Mastering Low & Slow Brisket on a Vertical Wood-Pellet Smoker | Pit Boss Grills
Vložit
- čas přidán 25. 06. 2024
- pitboss-grills.com/
Get ready for juicy and tender smoked brisket that will keep you coming back for more 🤤
In this mouthwatering episode, we're smoking brisket low and slow on the Pit Boss Pro Series Elite Vertical Smoker!
We know smoking your first brisket can be intimidating, so in this video, we'll show you exactly how to trim, season, smoke, spritz, wrap, and rest a tender, juicy brisket in your own backyard!
💨Ingredients:
Brisket
Beef Consomme (For Spritzing)
Pit Boss Sweet Rib BBQ Rub
🔥 Pellet Smoker Setup: We'll show you exactly how to get your Pit Boss Pro Series Elite Vertical Smoker set up to smoke a brisket low and slow.
For this cook, we filled up the hopper with Pit Boss Oak Blend pellets! Oak is a very versatile pellet blend that adds just the right amount of smoke flavor.
We also like to add a Pit Boss smoke tube for additional smoke, and a water pan for added moisture! That's the key to getting the perfect brisket!
👨🍳 Cooking Process: The key to getting a perfectly tender brisket is smoking low and slow, and spritzing every hour after the 4-hour mark! For this cook we used beef consomme as our spritz, but you can use beef broth, or whichever spritzing liquid you prefer!
🔥 Smoking Time & Temperature: Smoke at 275 degrees for 4 hours, then spritz every hour on the hour, until you reach an internal temperature of 175 degrees. Then wrap and place back into the smoker until you reach an internal temperature of 204 degrees.
😋 Taste Test: Now for our favorite part, the taste test! This brisket came off the Pit Boss Pro Series Elite Vertical insanely juicy and tender!
The authentic smoke flavor from the Pit Boss Oak Blend Pellets and the subtle sweetness from the Pit Boss Sweet Rib Rub really take this cook to the next level!
👍 Don't forget to hit the "LIKE" button if you enjoyed this video and "SUBSCRIBE" for more delicious recipes and grilling tips. Also, be sure to ring the notification bell so you never miss an update from our Pit Boss Backyard Bosses adventures!
🔥💨What are you waiting for?! Get your Pit Boss vertical smoker fired up, and get ready to smoke a beef brisket low and slow!
🔥💨 Follow @GrillSergeant for more: / @grillsergeant
Pit Boss Pro Series Elite Vertical Smoker: bit.ly/3SgC3op
Pit Boss Knife Set: bit.ly/3OqBJCd
Pit Boss Sweet Rib BBQ Rub: bit.ly/3udtzGu
Pit Boss Oak Blend: bit.ly/3OnsX82
Pit Boss Nitrile Gloves: bit.ly/3SBmZmC
Pit Boss Butcher Paper: bit.ly/3ugcZpr
Pit Boss Hoody: bit.ly/3uftRN6
Pit Boss Smoke Tube: bit.ly/3SBRN6M
Learn more at: pitboss-grills.com/
For more Bigger, Hotter, Heavier content follow us at:
Instagram: / pitbossgrills
Facebook: / pitbossgrills
Twitter: / pitbossgrills - Zábava
That smoker is perfect for briskets! 🔥
You got that right!! You killed this cook - If you have leftovers we're all in 🤤
Great looking cooker there. Looks like a lot of fun to cook on.
awesome brisket. pit boss smokers do an amazing job on briskets.
This is just what I needed, Perfect timing for easter
Same feeding 15 adults and a bunch of kids, convincing myself I need a 2nd smoker.
How long did you cook it after the 1st 4 hrs?
Do you think you could cook 4 at once on this model?
Where did you get the cutting board cooler
Pit boss website
Why not fully wrap in butcher paper was this a cost saving technique?
The butcher paper lets it breathe a little bit. It’s slightly permeable. That’s why I would have done that, not sure why he did
past videos (grill sergeant) you were bragging about the smoke you were getting with the smoke mode of new controller and now you are using a smoke tube.. what happened?
I'm not speaking for him. But what I found from my own experience with the pitboss pro vertical pellet smoker, is you can get decent smoke from this setup BUT when you add the wood chips/ smoke tube the flavor rivals traditional offset wood smokers.
Wood smoke is waaaay more concentrated than you can achieve from pellets. Just my opinion/ experience.
I love the smoke I get off of just the smoker, that being said, adding a smoke tube gives you even more smoke, and I’ll take as much as I can get because that’s how I like my bbq…BUT…that much smoke might be overkill for others. It’s just a preference. 🍻
Low and Slow at 275deg? Looks terrible, where's your bark? Yeah it was juicy but it did not look good. I've got a Pitt Boss 850, I like to do my 190 to 200 deg all night, wrap in paper when the bark is set, another couple of hours at 250 deg until probe tender. Then let it cool down to stop the cook and then cooler rest at least 2+ hours. I've even held them around 150deg for hours in a toaster oven.
Must not be a very good smoker if you had to add smoke tubes to the cabinet.
Pre heating your cooler and then adding aHot water bottle in with the brisket keeps it nice and warm
You 💨 i doubt it