Hey brother im retired POLICE OFFICER FROM NEW YORK FROM THE EMERGENCY SERVICE DIVISION , im 82 now but i enjoy cooking BBQi have 2 Pit Boss smokers the Table top 150ONX from walmart with 5 pound hopper and just pruchased the Pit Boss 850 PRO SERIES from Walmadt with the 7 pounder.i dont know if you like Australia Lamb but i bought a 5 pound roast from Costo and will do this weekend if you like Lamb this is ths Best Lamb you could buy , The pit Boss should do great job im doing it on the table top unit THE Mad Backyard channel guy did great job on preping and the cook was great .I like to do a video on it myself but not TECH SAVY so im hopeing you or one your members have well i just found you and i added you to my subscripion I have dont CHUCK Roast with cherry blend came out awsome 😃
My brother if this isn't perfection we'll I don't know what is. I'll have me a Brisket Sammich please and thank you lol 😆. Thanks for sharing and have yourself a great week my brother. Cheers 🍺 🍻
I did a 4 lb 7 oz choice flat on my BGE at 280 degrees. I seasoned it the day before then let it come to 64 degrees internal when I put it on the grill. It got to 154 degrees the first hour; 170 degrees at the second hour. I lowered the temp to 225 and left it on for another 90 minutes before wrapping. I should have pulled it at the 170 point and wrapped it then. I let it go to 208 wrapped then rest for 2.5 hours. The meat was over done so I turned it into jerky. I was expecting about a 4-hour cook, but it was done at 2-hours. Lesson learned.
I love South Texas Red, I have to go easy on GIG's part of the meat. I keep looking at that metal container you said not to pay attention too! Be truthful Jimmy, did you taste it before you wrapped it? Package of Goodness! Falling apart, nice. Looks good and yummy!
Great job, easy to follow. What was the second internal temp when you pulled it off to rest? I don't recall you saying. I know said checking the tenderness was more important than the actual temp. But I was curious. Doing one right now on a pit boss almost the same size.
Hoping you are still see comments on this one. I need to get something like the metal thing you used to melt down the tallow. You have a link on that thing?
Texture didn't look bad at all...Looks like a pretty good piece of meat there.....I actually plan to do my first brisket ever tomorrow. Small 4.21 lb flat over oak... Brisket only goes two ways...Good or Bad....No in between! I've conquered everything except brisket! Tomorrow's the big test!
Well mostly because the pit boss probe isn’t accurate. The temp at the grate is a lot higher than the temp at the internal probe. The instant read just backs up what the remote says.
@@CuffNStuffBBQ Right on thanks for replying! I tried smoking a flat and it reached 203 and it was pretty dry and hard did I over cook it or do you think I should’ve let it go a bit longer?
@@Ziggyzig213 be careful and don’t wait too long before you wrap it. Also using a water pan before you wrap can help keep moisture in the smoke chamber and the meat from drying out.
I love the small brisket cooks. Quicker, easier, and really good. This one looked outstanding.
Thanks Uncle Steve I appreciate it !
Hey brother im retired POLICE OFFICER FROM NEW YORK FROM THE EMERGENCY SERVICE DIVISION , im 82 now but i enjoy cooking BBQi have 2 Pit Boss smokers the Table top 150ONX from walmart with 5 pound hopper and just pruchased the Pit Boss 850 PRO SERIES from Walmadt with the 7 pounder.i dont know if you like Australia Lamb but i bought a 5 pound roast from Costo and will do this weekend if you like Lamb this is ths Best Lamb you could buy , The pit Boss should do great job im doing it on the table top unit THE Mad Backyard channel guy did great job on preping and the cook was great .I like to do a video on it myself but not TECH SAVY so im hopeing you or one your members have well i just found you and i added you to my subscripion I have dont CHUCK Roast with cherry blend came out awsome
😃
Thank you brother welcome to the Cuff N Stuff BBQ family !
You and that Pit Boss made one heck of a good looking brisket flat Jimmy. Thanks for sharing your recipe brother.
Thank you brother I appreciate it !
A very nice cook on that brisket flat. It looks awesome. Cheers! 👍👍✌️
Thanks Dwayne it was delicious !
My brother if this isn't perfection we'll I don't know what is. I'll have me a Brisket Sammich please and thank you lol 😆. Thanks for sharing and have yourself a great week my brother. Cheers 🍺 🍻
Thank you my brother Stephen I make you 2 !
I did a 4 lb 7 oz choice flat on my BGE at 280 degrees. I seasoned it the day before then let it come to 64 degrees internal when I put it on the grill. It got to 154 degrees the first hour; 170 degrees at the second hour. I lowered the temp to 225 and left it on for another 90 minutes before wrapping. I should have pulled it at the 170 point and wrapped it then. I let it go to 208 wrapped then rest for 2.5 hours. The meat was over done so I turned it into jerky. I was expecting about a 4-hour cook, but it was done at 2-hours. Lesson learned.
Mark I feel your pain. I have ruined several flats in my time.
Absolutely delicious looking Brisket Jimmy I can only imagine what sort of delicous sandwich this would make I'd love to see that😋!!!!!!!!!!!!!!
Thanks Patrick we’ll have to see what we can do !
I love South Texas Red, I have to go easy on GIG's part of the meat. I keep looking at that metal container you said not to pay attention too! Be truthful Jimmy, did you taste it before you wrapped it? Package of Goodness! Falling apart, nice. Looks good and yummy!
Thanks Papa you know I had to ! Can’t say the tallow did much for the taste but it sure was moist when it finished.
Great job, easy to follow. What was the second internal temp when you pulled it off to rest? I don't recall you saying. I know said checking the tenderness was more important than the actual temp. But I was curious. Doing one right now on a pit boss almost the same size.
If I remember right Matt it was about 204.
Great addition with the south Texas Red.
Thanks Zach it was delicious !
Another good one!
Thanks Nathan I appreciate it !
Hoping you are still see comments on this one. I need to get something like the metal thing you used to melt down the tallow. You have a link on that thing?
Thanks for checking it out my friend. Look on Amazon under basting cup and brush. There are several.
Texture didn't look bad at all...Looks like a pretty good piece of meat there.....I actually plan to do my first brisket ever tomorrow. Small 4.21 lb flat over oak... Brisket only goes two ways...Good or Bad....No in between! I've conquered everything except brisket! Tomorrow's the big test!
Thanks Sean it was really good !
Why use the probe when You're going to use another temp gauge the pit boss shows you on the dial gage. The ambient, the internal temps.
Well mostly because the pit boss probe isn’t accurate. The temp at the grate is a lot higher than the temp at the internal probe. The instant read just backs up what the remote says.
@CuffNStuffBBQ thanks that's good to know cuz I just got a pit boss too and I'll look out for that.
Do you not trust the meat probe in the meat? Just curious because I just bought that cooker.
Actually no Ryan I almost never use the pit boss probe and I put a probe on the grate to verify the cook temperature .
At what temperature did you remove the brisket from your grill?
Joel with a flat you want to start probing about 200 F. Most important is not to take it off until it is probe tender.
❤❤❤❤ 13:18 😅😅😅 13:45 13:46
Thanks
What temp did you cook at
Look at 4:29.
What internal temp did you pull it off at?
I start checking for tenderness at 200F. If it probes tender I take it off. If not I let it go a little longer.
@@CuffNStuffBBQ Right on thanks for replying! I tried smoking a flat and it reached 203 and it was pretty dry and hard did I over cook it or do you think I should’ve let it go a bit longer?
@@Ziggyzig213 be careful and don’t wait too long before you wrap it. Also using a water pan before you wrap can help keep moisture in the smoke chamber and the meat from drying out.
What was the final internal temp
This time it was 203 but that is only a clue it’s time to check for tenderness.
Thanks Mr. Jimmy
How long was total cook
I didn't see where he ever said what temp he was smoking at - not very useful.
Always at 250 look at the 4:30 mark. Afraid you missed it Bob.
@@CuffNStuffBBQ Yup I caught that...