The Big Cook on my Pit Boss Austin XL Pellet Grill
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- čas přidán 25. 06. 2019
- This is a How To video on Smoke BBQ for a big party on a Pt Boss Austin XL Pellet Grill. In the video I show you from start to finish how to season, smoke, wrap and slice Texas style Brisket, Pork Shoulder, and 3 Rack of St. Louis Style ribs for a party the next day.
If you like this video please subscribe to my channel: / joeriksgarage
You can also follow me on Instagram @joeriks.garage
Step by Step Listed below:
1) Cleaning you grill: • Pellet Grill Clean Out...
2) Trim your meats, see other video on my channel for how to trim or search CZcams.
3) Grill setting: Set grill to 250 degree and filled with Fruit wood Pellets made by Pit Boss
4) Season Brisket I rubbed with olive oil and season with Morton Steak Seasoning.
5) Season Pork Shoulder I rubbed with olive oil and lightly season with Morton Steak Seasoning for Texture as well with my special rub. consisting on Sugar, Salt, Pepper, garlic, Paprika, and onion powder.
6) Season St. Louis Style ribs I rubbed with olive oil and lightly season with Morton Steak Seasoning for Texture as well with my special rub.
7) Brisket I Cooked for 12.5 hours until I reach an internal temperature of 200 and my probe pocked through the meat like butter. I then wrapped the meat and let it sit for a minimum of 1 hr in a ice chest or warming drawer. I try to slice right before serving is possible.
8) Pork Shoulder I cooked unwrapped till it reach an internal temperature of 165 then wrapped and continue cooking till it reach an internal temp of 200 degrees. I placed in a ice chest or warming drawer and pulled apart close to time of serving.
9) St. Louis Style ribs I cooked for 5 hours, wrapped with foil and placed in a cooler till time to serve. Once I was ready to serve I placed them on a grill with BBQ sauce for a few minutes on each side to finish them off and sliced to serve.
10) If you have any question please leave me a comment and I'll get back to you. Thanks for watching and please subscribe to see future videos.
Other Video Links:
Adding Wifi Video: • Add WiFi to your Pit B...
Front Shelf Installation: • Pit Boss Austin XL Fro...
Big Cook on Austin: • The Big Cook on my Pit...
Some of my BBQ Essentials:
Bluetooth Meat Thermometer
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Folding Front Shelf Brackets
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Hand Held Thermometer
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Inkbird WiFi Grill Thermometer
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Rust-Oleum Comfort Grip
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Rust-Oleum High Heat Paint
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Polishing Wheel Kit
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Probe Grommet
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Step Drill Bit Set
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Smoker Gasket
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Plasma Cutter
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Tripod Used
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Meat Cleaver
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Just amazing😂😂😂😂 in 1 week i will be a proud owner
Not to many videos out there with cooking multiple cuts of meat at once. Thanks for sharing with us!
So helpful....looking forward to coming back again.
DO NOT WATCH THIS IF YOU'RE REMOTELY HUNGRY!
I'm trying to research this grill and after seeing that BBQ, my stomach is growling. It looks so good!
That may have been one of the best briskets I've seen on CZcams. That thing was like jello. Bravo! And that pork shoulder...holy smokes! Great job!
WOW!!!!! That was one massive cook.
Looks awesome man. I saved this to my cooking playlist.
Great video and all of the food looks fantastic. Getting ready to throw 3 briskets on my Austin XL tonight. Keep up the great videos
Awesome barbecue looking forward to checking more of your channel out. Thanks for sharing
Looks delicious! Great job
Damn now I want a Pit Boss grill
Nice cook brother man! I have been researching this smoker for a few weeks as I am in the market to get one, thank for this video it shows the versatility of this cooker. I subscribed and hit the bell brother!
Thanks great vid good info with no fluff.
Keep doing what you do
Awesome brisket
Excellent 👌
Great job
Great video!
brisket looks fantastic. I have the same smoker, I love it. I do my ribs differently so it was nice to see a different way. awesome video.
Hmm going to try using Montreal seasoning on my ribs.
damn G this old man is hungry now thanks a lot lol
Bro! Great job on the cook and the video. I know it’s been a while since you made this but I just got my Austin XL last night after years of cooking on a Oklahoma Joes offset. This gives me lots of hope 😂
Big job
wow i though he had meat speakers in that GRILL !!!! I clicked on at 9:40 man that looked really tasty at the finish--
Damn! 5 thermometers??? Dude, you're a professional!
Now that is what I call a BBQ. Great video. Keep smoking
Thank you, always fun to load it up for a party.
I like the way you roll. Fill that smoker up. I’ve been shopping for a pellet grill. Leaning towards the Pit Boss. Nice channel. New follower.
Heritage Farms Texas it takes the same amount of fuel to cook one brisket or 5 so might as well make it worth it. Still love my Pit Boss, good luck.
That was an amazing cook. I have an Austin XL myself. The food looked amazing. Consider me a new subscriber to your channel as of now! Great job brother!
Damn shit looks good
Great video Joerik. I just got that same grill yesterday. Assembled it today and plan a startup/burn in tomorrow. Thanks for sharing your process and experience with the grill. I'm excited to give it a go. Hey when is your next bbq? I'm hungry lol.
Sonic Ox sorry for the late response, enjoy your new grill, I use mine all the time. Take care and make sure subscribe to see some new videos cooks and upgrades I’ve done.
Nice cook and nice set up! I just got the classic for Christmas and smoked brisket and ribs already. I’m also a true believer in my Kamado Joe, but this pellet smoker/grill produced the easiest and best tasting brisket I have ever made. Can’t beat the convenience of these grills! Gonna try that Montreal seasoning next time!
OK, I am hungry again.... New to my Pit Boss 1150, love it so far. Tried pork ribs tonight didn't do my homework they turned out OK, but should had cooked longer and need to get a sprayer and Apple vinegar. Loving it though..
Pork Ribs are always a good way to break in a Smoker. Take care
Nice vid, with smoking , a smear is good for rub addhesion but normally not oil because thats clogs the pores and does not allow in as much smoke
Daniel Collier thanks for the tip. Next time I’ll try mustard see if I get more of a smoke ring. Thanks for watching.
Awesome job! Will you do a turkey video sometime love the content !!
Hey bro. I just started my channel and thought about purchasing this grill for my videos. You’ve convinced me. I’ll add your page for support. Thanks for sharing. Hopefully I’ll gain subscribers like you have. Thanks again for sharing.
Cravings With Carlos good luck on the channel, I’ll check it out. Take care
Joerik's Garage wow thanks a lot man. I really appreciate you. Have a great day and weekend.
First time on here i actually seen someone using all the space on the Austin XL. Most of the time they have one little piece of meat for that big pit. The fruit woods good for the pork. Not so much for the brisket. Hard to find i have to order it, but the classic is great for brisket.
Duane Henicke thanks for the input. I usually use Hickory blend for most cook. Thanks for watching.
Nice job it’s not easy doing all that at one time
What settings do you use for best outcome for smoke flavor
I'm sold!!. Man what time is the cookout buddy??
What temp setting did you use? Did you use smoke setting at all?
What you p setting on and your temp because I have the same somker
Agreed not many with multiple meats on there good job looks delicious... did you make that table infront of the Austin xl it looked like it was attached to it
kurtis garcia the front shelf, yes its attached. Here a video I did on the install and parts used, hope it helps. czcams.com/video/K4pEgm9WJSI/video.html
I really like my pit boss Austin xl but I struggle with that hot spot right in the center where the butts were. I think I am going to find a piece of sheet metal and fabricate it to go over the center to add an additional heat buffer. The factory grate cover is not enough. Love my pit boss still.
I dont have an issue with a hot spot in the middle, the shield on mine is pretty thick, not sure if they change that design over time. Check out my temperature test video, might help. Thanks for watching
@@JoeriksGarage Thanks
this was only after 6 hours of smoking? somethings got to be wrong with my pellet grill then I have this exact same one I got about 2 months ago (I did 2 small baby back racks) and let it sit on the smoke setting for 2 hours and then 2-3 hours at 250 and mine didn't have that reddish smoked (bark) look on the outside I originally had a electric smaller smoker that did much better than my pitboss austin xl smh.
Those claws can also be substituted by simple forks.
Gonnabe doing a brisket this weekend. Did you change the settings for the pellet speed in the hopper? Or did you just leave it on factory settings? Your brisket looked amazing by the way!
Kevin Nelson Thank you. factory setting works well for me at 250 degree. Enjoy your cook.
What pellets Have You used ? I myself a used lumber Jack before where they are a 100% would option flavored but I think it produced a lot more ash if I could remember correctly
K smiles I’ve tried Pit Boss brand Apple, Hickory, Comp blend, and Fruit wood. My favorite so far is Hickory but I don’t taste a big difference, mostly smell when cooking. I’ll have to experiment with a few other brands in the future. Thanks for watching.
hey boss where did you get that front table???? that looks awesome!!!!
Midas Annapolis I did a video on how I made it and you’ll find links to the hardware in the description. Here’s a link to the video: czcams.com/video/K4pEgm9WJSI/video.html
Just a suggestion: The end of the flat is pretty thin and it’s going to be way over cooked before the rest of the brisket is done. Consider trimming the thin sections off and smoke separately. They make a great mid-smoke snack since they are done well before the rest.
FFL3801 Thanks for the suggestion. Ive been trimming a little different now just haven’t done a new video but will try that on my next cook
Did you need to reheat before serving and how long/temp would you say? Excellent job on your big cook, I'm preparing to do the same and like the idea of knocking all of it out the day of.
Sorry for the delay response. I stored everything in an Ice Chest night before wrapped in towels for added insulation. By lunch the next day it was still warm. Another option is store in an oven set at 180 or warm setting. Try to slice or shred right before serving. Hope that helps.
How much of a temp difference is from the lower grate to the upper grate....btw that's how a smoker is supposed to look
rfraleyiii it’s runs about 10 degree hotter but with so much meat it equals out the temp. Thanks for watching.
Nice cook man. I ran across this video because I was looking at the Austin XL. Did you add that front shelf? The one I bought doesn't have one.
Thanks for watching, yes I have a video on how I built it here: czcams.com/video/K4pEgm9WJSI/video.html
Looks good what temperature probe did you use?
ashleyk79 similar to these. Digital Bluetooth Meat Thermometer for iPhone - 6 Long Probes, Smart Instant Read, Phone App Wifi Remote, Battery Powered, Easy for Cooking Food, BBQ Grilling, Wireless Leave in Oven Safe and Smoker www.amazon.com/dp/B077N74X59/ref=cm_sw_r_cp_api_i_NsohDb6YH8D1F The range is good and link up to your phone.
You should do fat side down on that grill. Competition cookers do fat side up because they use a different smoker where the heat comes down from the top.
I’ve tried both ways, tend to get better results with Fat side up in my opinion but every smoker different.
Hi, loved the vid bout your pelletsmoker, awesome stuff, I was looking at the same kind, but see you have a woodtable connected to it, did you do that yourself? or was this an option when buying it?
Here’s a video I did on install. Pit Boss Austin XL Front Shelf Install
@@JoeriksGarage Thnx checking the vid now!
50 Vegans just had a heart attack watching all that meat. Looks Great!
Hay brother looks Delicious I wanna get that same smoker any tips PITMASTER chef ?? Oh by the way I give you ⭐️⭐️⭐️⭐️⭐️👍🏾👍🏾😋🙏🏾
Mark Deville.com thank you. I have no regrets with this grill, hold temp we’ll and has lots of space to cook. One complaint is the main controller doesn’t seem waterproof I always cover the grill in case. Enjoy.
What did you spray the brisket with? Do you have a video focusing on just a brisket cook??
Aaron Cue I usually use 1/2 apple cider vinegar and water. Here a video I did on a brisket: czcams.com/video/E5VNJtDfvwM/video.html
Great job, with both the cook and the video. I just got my Pit Boss a few weeks ago and really enjoying it. I am looking forward to my first big cook for family in a few weeks for the 4th. Your video has made me decide to add a brisket to my cook. Hope all mine turns out as good as yours looks. Did you reheat in the grill the next day, or was just being in the cooler keep it warm enough to serve? Looking forward to your next video.
James Rowe Thank you very much for the input. The Pork and Brisket stayed warm enough in the cooler overnight till lunch the next day. If needed just warm in the oven set to 200 close to serving. The Brisket turnout to be everyone’s favorite, enjoy.
Any chance you could make a short video of how you put the front shelf on the Austin XL? Does it fold down? Or is it fixed?
C. Pouliot No problem, here you go: czcams.com/video/K4pEgm9WJSI/video.html
@@JoeriksGarage Thanks! Sub'd
nice job on all that yumm
one question for you, can you add a link for the meat claws u used to shred?
Thank you, These are similar to the ones I have: amzn.to/39Osu9U
@@JoeriksGarage
I saw several when i search
But
It did give me an opportunity to say hello
Great looking food!!
I have a pit boss austin xl myself. Do you have uneven temp zones in your grill? I have issues depending on what temp I select. Typically around 275.
Robert Smith it tends to run hotter closer to the pellet box but not to bad. I find cooking at 250 vs 200 temps stay stable more. I made a video on temp zone if your interested you can find it on my channel. Thanks for watching.
@@JoeriksGarage I'll give it a watch. Thanks for the info. That big cooked looked amazing!!!
Hey brother I gotta question for yuh how did u get that front shelf on that bad boy??
Ryan Woody here a video I did when I added it: czcams.com/video/K4pEgm9WJSI/video.html
Nice cook. Did you leave all of the meats wrapped in foil in a cooler? And if so, how long?
Yes, left them for about 8 hours and still warm in the morning
How many ppl where you able to feed with all that meat? 👍🏽 👌🏾
Jose Wouldntulike2no i feed about 30 people with plenty to spare.
Can you post link for probe machine and claws you pulled pork with?
Penny King here a link to the probe: www.amazon.com/dp/B077N74X59/ref=cm_sw_r_cp_awdb_t1_4Uu6DbDR6MXXF The claws are basic one I found on amazon. Thanks for watching
Where did you get that front shelf at for your pitboss
Austin Aguilar I made a video on how to add a shelf. czcams.com/video/K4pEgm9WJSI/video.html
Man how can I get one of those bottle opener on your apron
Haha, Father’s Day gift. Sure you can find it on Amazon: here’s a link to one similar amzn.to/3zfz9bF
Where did you get the front shelve for the Austin?
H M here’s a how to video: czcams.com/video/K4pEgm9WJSI/video.html
I need that table for my Austin XL. Any info on it?
Stone Mountain BBQ The 4 ft white and metal table is sold at Walmart or if you meant the front shelf, check out my channel and I have a video on how to add one. Thanks for watching.
Wondering if you should not let the meat rest with the seasoning on it for a few hours before you cook.
I’ve done it both ways, don’t see a lot of different on longer cooks. If I’m doing chicken or pork steak I’ll brine to make sure the seasoning go through whole meat.
@@JoeriksGarage thanks
Is the Austin XL pit boss an all electric smoker?
Austin is a pellet grill which runs off wood pellets to cook.
Can I smoke 4 briskets of 15# on my 1150?
3 maybe, possibly 4 if you use the upper rack but it be to much in my opinion. Always fun to try.
Pretty sure that looks like McCormick Montreal Steak seasoning
John Jackson it is, I misspoke in the video. Thanks for catching that.
What bluetooth thermometer set did you buy and do you like them?
This is the one I use: amzn.to/2Di8aRY . I really do like it, range is about 100 feet. They do sell Wifi version now, which is what I would buy now to be able to check temps from anywhere. This one seem nice: amzn.to/31Q80Lb
@@JoeriksGarage amazingly enough; bought the same one after reading reviews
do you have a link to that thermometer ?
Eric Deiter this is similar Wireless Meat Thermometer for Grilling, Bluetooth Meat Thermometer Digital BBQ Cooking Thermometer with 4 Probes, Alarm Monitor Cooking Thermometer for Barbecue Oven Kitchen, Support IOS & Android www.amazon.com/dp/B07MVVK5JK/ref=cm_sw_r_cp_api_i_jNbIDbBV6P19M
My top rack seems to make stuff black. I'm not sure why.
Top rack usually runs a bit hotter then the main grate.
@@JoeriksGarage oh ok
Good video but, the music was too loud.
Is that the smoker making all the noise?... is it that loud?
vision101 it does make noise but it sounds much louder because of the mic being close to the unit while filming. Thanks for watching
Why did you do fat side up when your smoke is coming in from the bottom?
alex ibarra I believe I cook this one fat side down. I’ve done it both ways but find fat side done shields the heat from below. Overall the heat is even throughout the smoker.
Joerik's Garage only asked because it sounded like you said fat side up. Great review sir thumbs up!
Typically fat side up is how i smoke my briskets. It allows for the juices to drip or sink down into the meat keeping it juicy and moist. Both ways turn out good though.
@@andrue17 It don't penetrate, just run off. The fat that's already in the meat keeps it moist
@@alexibarra8230 He did … lol
I think it's Montreal seasoning not mortons..
Good job, but plz speak up, some of us are old and don't hear so well.
Wesley Harding thank you for the input and thanks for watching.
Why his he rubbing the meat. Just pat it.
wheres the smoke?
Why does mine flare up with flames so badly
xMOB$iDEx the grill cycles the feed of the pellets so you’ll see flare up on the side of the defuser plate but you shouldn’t get large flames consistently. If you are you might need to clean the grease off the shield and bottom or make sure you sear plate is closed when smoking.
I have the same unit and I don't get flare up. I make sure the surface is clean and the sear slide is close. I also avoid cooking directly over the sear slots too if possible
I have the same unit, I do a burn off after a cook. It helps get rid of the grease and eliminate flare ups
Why are you using steak seasoning on better meat? Use meat church rubs at least.
I’ve heard good things about their seasoning but haven’t tried it yet. I have tried many and always go back to steak seasoning.
@@JoeriksGarage I have the fab five and I mix a few together that’s good for cow. It’s been good to me but can’t go wrong with a basic Texas rub
@@JoeriksGarage holy cow is super good with a subtle kick at the end but it’s not so overpowering.
@@JoeriksGarage gotta make your own seasoning it’s so fun todo
Morton's it's not. McCormick it is
no gloves
Excellent 👌