Pit Boss Pellet Smoker/grill brisket (how to cook brisket on a pellet grill )
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- čas přidán 19. 10. 2018
- Hey everyone! In this video I show how to smoke a brisket overnight on the Pit Boss. The brisket turned out ok, was a bit dry in the flat but that happens sometimes. This was my first brisket being done on this pit. I will do another one to see if I get different results with the next one. If you like what you seen here and want to see more feel free to hit the subscribe and I’ll have more content coming soon.
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Good information!! I just got this smoker yesterday and your videos are very informative, I’ve been using a stick burner for years and wanted something different. I appreciate it
Hey Paul we watched your video on smoking a brisket and smoked our very first brisket, It turned out fantastic. Keep up the great video's.
Got a pitt boss in August and trying a brisket this weekend. Thanks for the share. Looks fantastic!!
Thanks Doug Sydnes! Hope your brisket turns out great. These Pit Boss grills are great cookers.
Thanks Paul, I just got the exact same PB and gearing up for my first ever brisket. This video really helps a lot for a new guy like me who has been on propane all my BBQ life. I was shocked at the length of time it took, good thing I have been researching it with vids like yours, I would hate to screw up a $100 cut. Anyway, just wanted to show appreciation for the detail and tips.
Thank you Canuck! I’m sure your brisket is gonna turn out great. I’m happy to hear that my video is helpful for you. If you really want to get into smoking and low and slow bbq look for a Weber kettle or WSM.
Perfect cook! Brisket is the only thing I haven't been able to do properly. Easy breezy and beautiful cut!
Picking up my pit boss tomorrow, doing brisket for football Saturday. Learned a lot from your video. Keep it up brother.
Thanks for the video. You’ve really helped me make a decision on adding a fairly inexpensive pellet grill to the arsenal. Subscribed!
Glad to have helped you with that purchase. I’m sure you’re going to love it as much as I do. Thanks for the support Marty_McFly
That's what happens when you don't use the chimney damper to control air flow.
Love your mannerisms 🤣 good work ima try this
You know it’s a party when Paul brings the brisket! The bark and color looked great! Maybe try a beef broth injection for the flat? Keep on grillin brother!
Thanks Pickles! It’s not a party if there’s no brisket. Next time I’ll probably try injecting the flat. Cheers brother
This video made me subscribe, I’m learning a lot from you about my pit boss
Thank you Joshua, I’m glad to have been able to help you. This is one of the reasons why I make these videos.
I need to watch this before I do my first brisket. Thanks for this!
You did good man, first time on any new gear is always a challenge. I’m sure you’ll get it dialed in soon. Thanks for posting! Signed, another dude from Texas!
Thank you for your kind words and encouragement. I just did my second brisket a week and a half ago on this grill and the results were better then the first one but still not great. I’ll keep at it and get it eventually.
Paul’s Q maybe you should wrap yours maybe mid way through? I use butcher block paper, seems to really work
I haven’t wrapped with butcher paper I might pickup a roll so I can try it out. Thanks for your support and tips I appreciate it.
Well cooked and well spiced , tasted great 👍
Thanks brother! Glad you enjoyed it
That pellet smoker has a huge hopper. Looks like it produced a really nice color. I really liked your brisket knife that was pretty nice. You hit a homerun with this cook. Thanks for sharing
Thanks MeatHead! The hopper holds 21lbs of pellets. The color and the bark on this cook were great. The brisket knife I have is a Victorinox 10” round tip
your pull apart and bend at the end is nothing less than perfect!
Thank you Walt! The bend and pull at the end was great. Only it was a bit over cooked.
I had a smaller upright smoker I loved. I'd put a water pan in too but I used my husbands beer instead of water. If he hid it from me I would use sprite. I just bought a Austin xl and this video help me see just what I got myself into. I think I'm gonna love it. I had reserves about the purchase. Scared I'd burn the food or blow myself up. Lol
Giving me some confidence in doing my first brisket period not to mention doing one on my new Pit Boss 1000. Thanks for the pointers.
Thank you Kent, you’re welcome. I hope your brisket turns out great for you. If it doesn’t just keep trying. Just remember it’s always edible even if it’s not the best. I’ve done a few on the pellet grill now and only one or two have turned out ok. I can smoke brisket with the best of them on my other pits but for some reason can’t quite get it on the pellet grill. I know lots of guys who have great success on the pellet grill so don’t get discouraged.
Paul’s Q Thanks again. The cook went flawlessly. My Dad said I can ask his neighbor, the King of brisket, for some pointers. Long story short, my Dad put what his neighbor gave him in the freezer for a later date and had mine for dinner. There was no comparison as mine was so tender and juicy it was hard to stop eating. That was the 1st one so they con hopefully only get better from here on.
Beautiful bark on that Brisket- I need to try just the salt and pepper blend. Sounds like you had a great Thanksgiving with Family and Friends.
Thanksgiving was great and the brisket was a nice touch to dinner. The bark came out the way myself and others like it. You should try just salt and pepper on one. I’ve used and have beef/brisket rubs but I’ve found I just like salt and pepper on mine. Thanks for watching LT
Doing our first Brisket overnight tonight on the PitBoss! Thanks for the informational video man! Fingers crossed!
Your welcome and thanks for watching swordsman50. So how did your brisket turn out? How long have you had and do you like the Pit Boss?
@@paulsq_ it came out better than I thought it would! Done in 12hrs with just a little salt/pepper rub. I didn't expect it to be done in 12 and glad I checked as it was at 206° which would explain it being a tad bit dry on the flat. Can't wait for the next one
Glad to hear it turned out great for you. The flat will dry out a bit cause there’s not much fat in it. I haven’t tried injecting the flat yet but I’m gonna try that out to see if it helps keep it moist.
@@paulsq_ hey that's a great Idea!! I'm a pro at smoken Boston Butts and I love this smoker! I bought the larger version of yours.
Awesome to hear. Pulled pork is great I haven’t done one yet on my pellet grill but I’ll be doing one in the near future on it. I wanted to buy the Austin XL but it’s not available in Canada and I didn’t end up in the U.S over the summer so that’s part of the reason I got the classic.
Nice brisket. It had a nice smoke ring and a good bark on it.
Thanks Russyl Royer. The smoke ring and the bark were great on it. Thanks for your support
And there it is. Looks great. The bark was super looking too :)
Thanks Lars! The bark was awesome on this one. I don’t wrap cause I love a good bark on the meat. Cheers brother
Paul’s Q i could not agree more. I have only wrapped a few times when i have run out of time. So now i make pulled pork and such for the next day instead - that way i never have to hurry :)
Hat Paul thanks for inviting us along your Thanksgiving I thought I would share with I have had that problem with dryness weather meet I'm smoking pork or beef when it reaches its stall uesly around 150 I will wrap it till 200 or the consistency is what I want this proses hasn't failed me yet yummy I'm sure there wasn't any left LOL
Man you got a great bark on that brisket with just salt and pepper. My Pit Boss just arrived today. Cant wait to cook on it.
Thanks Scott! The salt and pepper is what I prefer now. I’ve tried brisket/beef rubs but am not a fan on brisket. What grill did you get? I’m sure you’ll love the Pit Boss as much as I love mine. Can’t wait to see what you’re gonna cooking on yours.
@@paulsq_ They are sending me the Pit Boss Pit Stop Unit PB440TG1. For some video reviews. It's a portable grill.
Great Job - looks good.
Thank you Math Teacher
On occasion my PB 820 has large fluctuations, I use P1 to help with that. This happens more to me when I open the lid in the winter. But my food still comes out great.
Thanks Adam for that info. I’ve just started to play with the P setting on the grill to see how that works. I’ll give the P1 setting a try next cook I do on it. I’m with you on the food still coming out great.
I’m glad I found you... I also have a WSM, and just got a Pit Boss (Austin XL); how would you rank your Briskets; 1 being favorite between Normal WSM, Hanging WSM, and this Pit Boss one? I’ll be cooking my first Pit Boss Brisket in a couple of days... Keep up the great work...
Thanks Erik Carlson. The best briskets I do are just the normal cook on the WSM. The hanging one was good but I prefer the normal over that, and the Pit Boss one was ok it over cooked a bit but that was the first one I’ve done on it. I’m sure the next one will be better off of that grill. I sure your brisket will turn out great for you.
Great looking brisket! I can’t wait to try one on the pit boss. I usually do mine on the Kamado grill.
Hey Justin, when you do a brisket on the Pit Boss I’m sure you’ll notice a big difference between the kamado grill and the pellet grill. Let me know what you discover after you do the cook
@@paulsq_ I will do Paul.
Thank you for making and posting this video. It had a lot of updates which made it better than most videos because even though you overcooked the brisket it depicted a real and actual cook session for a brisket, and I was able to learn from it. Also, as a side question, why didn't you use the probe connections on the grill instead of the separate "smoke" meter you had? I was curious because I think the Pit Boss would have given you the same readings, no?
Thank you rallwest! I’m glad this video helped you out and appreciate the kind words. I’ve never used the provided meat probe that came with the grill. I use the smoke as I know it’s accurate and I trust it. Now that you’ve mentioned this I’m gonna use the Pit Boss probe and my smoke at the same time so we can see if they do read the same. Thanks for your comment and question
Thanks. Just got this grill. Cooking up a brisket tomorrow.
Awesome to hear IsleDad! You should be turning out a great brisket with that grill. Thanks for watching
I subscribed to you to learn I just got a pittboss last month .And I want to conquer the brisket .had done a 7 lbs brisket the butcher cut all the fat off it ! Not how I wanted it done. But it was ok .seeing you put water in a tin inside with brisket gave me an idea next time I do one .last one the temp stoled out at like 156 an 146 had two probs in it .I should have wrapped it an sat back on I had my heat at 200 to 225 low an slow .my setting at at P-4 when I done that .and I used Oak mesquite and cherry blend I used ! Had taken the fat the butcher cut off an laid it on top of brisket ,So didn’t get much of a bark at all or smoke ring. If I done it over I’d left the fat off it. Trail an error .want to get a good temperature 4 prob along with the grate attachment for a prob to read the heat at the grate any advice for a nice one that I can get ! The spritzing can one do that to much with meat or is that ok say every so often ?
Good job man.
Thanks Frank, I appreciate it
Hey, fantastic video. Why does my pit boss lose its heat and fan just run after time cooking . Any advice is appreciated
Thank you! Sounds like you might have a problem with temp probe not working correctly or might be something with the auger could also be something with the motherboard and the display itself. That’s my guess. I haven’t experienced anything like that with mine.
A brisket that size here in Michigan is around $70-80. Depending on where you get it and if it still has fat or not
I thought Texas was expensive. I priced one yesterday at $30.00. I might need to buy a few of them
Nice looking brisket
Hey Paul! Liked how you explained the process and showed all the steps. Man....that was expensive $8.99 a pound??? I got a question about that labeling of it.
It is AAA Dry Aged....Is that correct??? How is it Dry Aged??? Is AAA equivalent to Prime in the US? Yeah......my Traeger has those temp fluctuations too that drive me crazy! And yes....if those temps shoot up over 300 that grate is gonna get hot and burn the bottom.......so good call to go fat cap down. I did a couple Vids where I ran a large water pan underneath and elevated the grate to keep it from over heating. it also adds moisture into this very dry environment. Adding that small water pan helped...but I've found it has to be underneath. You know a brisket basically comes down to the marbling of the animal......and the flat barely has any......so next time.....cut that puppy in half where the flat and point meet, and carve up the point for Video purposes. Cut that lean flat up off camera for the family. :-) We all know it's awesome eating with that depth of beefy flavor that you can't get out of any other cut smoked low and slow. Great Job Bro! Keep up the great work......Metal On! \m/
Thanks Ken! I like your advice on just cutting the point for video and the flat for the family. Yeah $8.99 a pound we pay a lot for brisket here. I know the label says dry aged on it. I’m not sure how it’s dry aged or if it even is, I think that might just be a labeling gimmick on the butchers part. AAA is equivalent to choice in the U.S. although most times the briskets I get I’d say they’re a high grade choice to a low grade prime. You got the grate getting hot part right the fat cap was nice and crispy from when the temp spiked. I must see it was good eating still. Next brisket I do on the pellet I’m gonna use your advice and put it on the top rack with a bigger water pan under it on the bottom grate see if it comes out the same or if it’s better.
I just bought a 14lbs Brisket for $40 from a buddy of mine who owns a BBQ joint. Hopefully I don't screw it up!
NICE!!!! It will be Great! \m/ @@swordsman50
Do you replace the aluminum foil every time you cook? Is that working out good putting the aluminum foil on there because I won't be using the grill as a grill either I've got a Weber and I'm setting up my new pit Boss and thinking about putting aluminum foil down.
Hey Eddie, I don’t replace the foil every cook unless I was cooking something really greasy. I usually just change the foil out when I’m gonna clean out the fire pot. The foil is only to help you with an easier cleanup it servers no other purpose. I’ve been doing this for years now with my grill and I’ve never had any issues with this.
Nicely done...
Thank you. It definitely wasn’t the best brisket I’ve ever cooked, but it was the first one I did on this pit
just picked one, looking for the serial number where is at? can't find mine. thanks.
Congrats on your new pellet grill. The serial number should be on a white sticker on the back of the pellet hopper
How was the flavor and how long was it cooked for and what do you recommend on the hrs
I can’t remember how long this cook was as it was pretty much a year and haIf ago. I think I mentioned the time towards end of the video. The flavor was good not the same as if one would be using a stick burner or WSM. As for the hours it could anywhere between an hour to two hours per pound. This will depend on the piece of meat itself and the temperature you’re cooking it at.
I have to know where you picked up that auxiliary temperature device? I like that it can keep track of the highest temperature. Great video! Or did that version of the Pitboss include that?
Thanks. The Pit Boss only comes with one meat probe which plugs in on the front display. It has 2 ports for meat probes and it only has the digital thermostat on the display as well. I use the ThermoWorks Smoke for keeping track of the temps in the pit and the meat also. You can order it right from ThermoWorks like I did or maybe you have a local bbq store that carries ThermoWorks products in store. I use the Smoke cause I don’t trust the built in thermostat fully. Here’s the link to ThermoWorks
www.thermoworks.com/
Thanks!!
You’re welcome. Thanks for watching and your comment/question. Feel free to ask anything else you might want to know
PAUL THAT LOOKED AWESOME
THE BARK WAS THE BOMB
CHEERS EH
Thanks Scott! The bark was great on it. Cheers brother
It looked like it was a little overcooked. It definitely looked well done. I'm sure the flat part must have been much juicer. When I try this I'm going to cook the flat cut separately from the point cut.
Hey Steve! The flat was a bit dry and over cooked. The point was great still on this one. Maybe it’ll workout better for you if you separate the two muscles like you mentioned. Thanks for watching
I got the cuts of meat reversed. I referred to the point cut as the flat cut and the flat cut as the point cut. I have smoked Prime Rib, rib racks and pork butts on old bullet charcoal smokers. I have never smoked brisket. Whenever I smoke meat I always spray it with a squirt bottle of water every hour. It prevents it from drying out. I'm thinking of trying the pink butchers paper because it apparently takes the squirt bottle step out. Trying to keep the charcoals hot enough in a bullet smoker during winter sucks and the pellet smoker eliminates that hard work. I'm actually trying to figure out how to make sauerkraut from scratch and when I finally get around to smoking a brisket I want to use corned beef seasonings. This way I can make my own wheat no mayonnaise Reuben sandwiches and corned beef hash with eggs from scratch.
Just got a pit boss can’t wait to cook on it
Sounds awesome Marvin, hope you love your new Pit Boss
Looks delicious. Maybe I'll get the courage to try. By the way what kind of knife is that?
Thank you! Just give it a go is all I can say. The knife I use is the 12” Victorinox slicing knife. I believe I have a link in the description of the video for it if you wanted to check it out
Down here in Texas used to be able to buy brisket under .80 cents lb. Now that the rest of the world wants to cook them they never go on sale and stay at $1.96. Select. Never even seen a choice or prime until recently. I think prime is $4 lb. Never tried to cook one to see if they are that much better. Now i guess i will have to try one. I recently purchased the PB tailgater. Have not had the time to try a brisket on it. Homemade bacon, burgers, ribeye, baked potato, ear corn fajitas. It does fluctuate more than i would like to see. But food has been good. Lower temps are tricky. When i made bacon P1 setting is about the best i can do. Any higher number it will not keep the pellets burning. Anything below 250 is a risk of the pellets going out.
Hey Duane! Yeah the briskets are very pricey here in Canada from what you’ll pay for one. I haven’t played around with the P setting on my grill to much I’m still trying to find the time to play with it and learn it better. I’ve only really had the big temp swings on this cook so far.
What was your reason to put foil in your pit boss i have one as well but never have done that im making a brikset this weekend so ready to try
It's really just did easy clean up.
It’s just to have an easy cleanup when the cook is done. Have a good weekend and enjoy your brisket
@@paulsq_ makes sense never tried it before
Is it normal for the electric temperature meter to be different from the analog meter to have a different temperature? Sorry for my english
Hey Leopoldo, no worries about your english It’s pretty good. I think you’re meaning the temperature on the control panel VS the one on my ThermoWorks, or the lid thermometer? It is normal to have them reading a different temperature. Take my grill for example, I have a 10-15 degrees difference most times. Just use a thermometer you trust to give you a accurate reading and then you can learn from there what’s going on with the different temperatures and get a better feel of the grill so you won’t always have to use a thermometer if you don’t want to. Hope this helps you out
Nice recovery from those temp fluctuations. Sounds like everyone still enjoyed it!
Thanks HotSauceDaily! Everyone did enjoy this brisket. It was a great dinner with family.
Cool man 👌 I'm going to try and leave it on smoke the entire time without opening it once .
Hey Nice! That sounds good to me. Hope this works/worked out great for you.
Ya it did work and was delicious. It took 19 hrs on smoke with my pit boss 😂
@@nickmasterson4154 what internal temperature?
I know this is a old video but that was one beautiful brisket. Also I have been pondering about buying a pit boss grill like yours . So would you recommend me buying one?
Thank you Jerry! I would totally recommend this grill to you if you’re in the market for a pellet grill. I love mine and have had nothing bad to say about it since I bought it.
I bought one last night
Austin Harley congrats on your new grill
3 hours is the sweet spot for ribs 270-300 for 2 hours then wape it for a hour with juice then take it off the BBQ on it back on the smoker for 10-20mins then done
Thanks calical I’ll give your method a try next time I do ribs.
@@paulsq_ 3,2,1 method makes the best ribs
hi Paul like i commented before im new to pellet smoking so i bought a 5 pound flat brisket to test, what your advice on how long to cook this one. i saw other videos saying 165 internal then wrap and cook to 203 internal. your help would be much appreciated
Hey Brian, first off it all depends on the grade of the brisket and the marbling fat in it for how long it’s gonna take. A rough guess would be about an hour to hour and a half per pound at 225-250 give or take. If you’re wrapping it then yes around 165 internal is a good temp to wrap at. When the brisket hits around 198 that’s when I start to probe it for tenderness, as you’re looking for tenderness not a specific temperature. To ball park it for you it should be tender enough somewhere between 198-210 but it could be a bit higher before it’s actually tender enough for your liking. When you probe it and it feel like a knife going into room temperature butter it’s done. Let me know how the brisket turns out for you.
tyvm Paul
Looks good. What size pit boss are you using?
Thank you Bam! I use the Classic it’s 700sq inches
Did you add a smoke stack? I notice it isn't there in the early videos
I did add a smoke stack, as I like the look of grills with smoke stacks and feel it completes the look
Paul’s Q where did u get the smoke stack from?
I got the smoke stack off EBay. It’s sold by Smoke Daddy. If you go to Smokedaddy.com you find it there
do you have foil covering under the grill? It looks like foil to me
Yes I line the heat deflector plate with foil. The only purpose it serves is for easier cleanup, it doesn’t affect the grill in any way.
@@paulsq_ awesome. Thanks for the response thats exactly what I thought. Thank you
Looked good from here and i agree... brisket and the smoky mountain are a tough combo to beat !!
Thanks Tommy! Those Smokey Mountains are made for brisket. Out of everything I’ve ever cooked on my WSM the briskets come out the best hands down. Cheers brother
My pit boss is not smoking much and is spiking in heat I don't know whats going on its brand new bought it two days ago and trying to figure out whats up with it
Hey Josh! I’m not sure what’s up with your grill. Maybe try using a different pellet and see if that makes a difference for you. I noticed big differences at first with my grill but the more I used it it pretty much went away.
What happened to the cap on your smoker’s chimney ? Or did it not come with one ? Oh and yes you did an excellent job on that brisket.
Thanks Crazy Dogs! It did come with the cap/dome for the chimney. I just took it off as I don’t feel it was needed. This grill doesn’t come with a chimney stack I bought that off eBay and added it on
I bet that's why the temps were fluctuating so high. That cap helps with airflow so your temps stabilize better
Thanks for the input Aaron. I disagree with what you’re saying about the airflow as the chimney stack I added to this grill is only for exhaust and looks. I would agree with you if this was an offset pit and not an electric thermostat controlled system with a fan to control airflow. I will play around with the chimney cap to see if your point is correct and will post my findings. This is just my opinion nothing against you or your comment. Thanks for watching and your comment. Happy New Year
Holy Moly... Just got a 700 Pit Boss today, haven't put it together yet... but you need to come to South Texas...Brisket's at our meat market are $ 3.29 a pound vs. $ 8.99... You probably eat your's slower at that price.....
Hey Forrest! Brisket goes very fast in my house, I wish it went slower. The new butcher I go to only charges me $4.99/lb. For where I am in Canada that’s a really good price. Congrats on your new Pit Boss I’m sure you’re gonna love it. They cook great but not much of a smoke flavor from pellet grills.
Good brisket. Trying wrapping in butcher paper or foil. Get it up to 165 then wrap to 205 internal
Thank you! It’s not one of the best briskets I’ve cooked but it was still good. Sounds like you’ve got the right plan and your brisket should turn out great for you.
What's the secondary temp probe you use?
Hey Dan, I use the ThermoWorks Smoke. I’ve since upgraded to the ThermoWorks Smoke X4 now
Have you ever messed with the p settings?
I have played around with the P settings a little as of lately. Still in the process of getting it down before I can really share my thoughts on it. In a few of my newer videos I’ve showed a little of me messing around with it. Thanks for your question Jon
Good job
Thank you
Love the bark looks good. But looks like the juices n moisture were sacrificed for the bark. Imo if you would’ve wrapped at 5hrs the bark wouldn’t have been as great but the brisket flat would’ve been a bit more moist. But nonetheless great cook. I have had flat that come out dry I guess grade of the meat. When my flat comes out dry I just use it for BBQ baked beans😁
Thank you! I don’t like wrapping as I love a good bark on the meat. I was still trying to figure out this grill when I did this cook. Thanks for watching
Hey Wesley, do you cover your plates with foil for easy cleaning?
What p setting do you recommend
I’ve tried all the settings and find just leaving it on the default P4 setting works out great
What's that knive your using?
The knife I use is the 12” Victorinox
Good job. Try wrapping your brisket in aluminum foil or butcher paper the last 2 to 3 hours of cooking. It will come out a lot more tender & way juicier!.😎👍
I could do that only I like my briskets cooked without being wrapped. I’ve got a brisket video dropping tomorrow I did on my Weber.
@@paulsq_ awesome! Keep up the good work! 😎👍
Good video, but you need to get a mic. Really hard to hear you especially with the grill going. Very informative though!
The more I watch these videos of pellet grills the more convinced I am I should just stick to my offset.
Thanks for watching Curt Popejoy. Pellet grills aren’t for everyone. It all depends on the person when it comes to these grills,they’re great for there easy to use aspect with new grillers and for people who just don’t know how or want to tend to a fire on a offset. With that being said I love my offset and WSM more then the pellet grill when it comes to cooking certain cuts of meat.
Hey man. Would you mind telling me the dimensions on the drip pan? Sorry if it's a weird question?
Hey Mario Morales. By drip pan are you referring to the deflector plate under. The cooking grate?
@@paulsq_ yes Sir. The one that directs the drippings from the meat to the grease bucket. Thanks
Ok I’ll get you that later on today
A rough measurement cause I didn’t want to freeze outside. I measured by eyeballing from the grill grate it’s 23X15 inches give or take an inch
@@paulsq_ thank you so much.
Which pitboss model is it
Hey Sergio! I have The Classic model which is basically the 700FB model. If you checkout my second latest video I show a run through of the differences between the 2
Did you change your p settings?
I did not change the p setting it’s still on the default setting it came with out of the box. Thanks for watching
Holy shit !!! $119.00 for a brisket, thats crazy, in Texas, that brisket would be around $25.00- $35.00
if youre getting a 13lb brisket for $25 i feel bad for your quality of brisket in texas
Looked a little tough to cut, was that the case?
It wasn’t tough to cut, my knife was a bit dull and needed to be sharpened. Thanks for watching
In that case, great job brother!!!
Thanks Ruben
Did you put foil on bottom
I always have foil on my deflector plate for an easy cleanup
Not the way mine turns out but glad you enjoyed it for sure that's all that counts
Hey Robert! I did enjoy the point as it was good the flat was a bit dry and over cooked. I’ve done better ones since on the Pit Boss but nothing compares to the way I get them off my WSM. I’m still yet to cook a brisket on my stick burner to see how well that turns out.
@@paulsq_ I just purchase a new one a Oklahoma joe broncho just put together gonna be breaking it in Saturday might make a channel and post the video who knows lmao
Congrats on the new pit.I haven’t seen those pits in the stores over here. I’m sure you’ll do good with it. You should start a channel and post the video, let me know if you do so I can check it out
Nice bark looks a little dry ?
Hey Jim! The bark was awesome on this one. The flat was a bit dry but the point was great.
Maybe you should have taken it off around 160 and wrapped it.
How is the Pit Boss Paul ? that is the one I was aiming for to buy anyhow great video brother.
The Pit Boss is a good grill. You’ll love it I’m sure if you get one. Thanks for the kind words Heinz Fred
I am sure that was not ypur best cook...looks very dry and very well done
Hey Paul! This was not my best cook. It was my first brisket cook on this grill, so I wasn’t sure what to expect. The flat was dry but the point was still ok
Looked a little dry I would inject it. Unless it didn’t look dry kinda hard to tell from the far away cut shot
What temp does the smoke setting run
Hey Jeremy! The smoke setting varies, depending on outside conditions. One it’ll run 160-180 and the next day it’ll only hit 90-100. That’s using it on the default P4 setting. I have played around with the P setting to the extent that I can say it’ll run at a certain temp everyday. Hope this helps you
@@paulsq_ thanks it does, I just got mine was disappointed that it's either the smoke setting or temp setting, I guess I will see if I like it or go back to my electric smoker that smokes at the temp you set, thanks for the quick response
No worries. Feel free to ask if you have any other questions
is this a tailgate pitboss?
Hey Rupert! It’s The Classic Pit Boss. It’s the one bigger than the Tailgater and Smaller than the Austin XL
thanks brotha
Any time. Feel free to ask if you have anymore questions
I have a pit boss and another pellet smoker
Anybody knws how many briskets and/or ribs will fit in this grill? Asking for a friend, Thank you!
Hey Jesus Hernandez, you can easily fit 6 racks of ribs if you’re using the upper cooking grate in the grill. As far as briskets go depending on size 2-3 will fit if using the upper cooking grate also. Thanks for watching and your comment/question
I did a 18 hour 14 lb brisket then back to back I did two 10 lb pork butts for another 14 hours and that's two Hopper fulls of cherry
I have a pit boss 1100 series and I too have big temperature spikes. Nice video tho.
Thank you. I’m not to sure what caused the temp spike for sure in this video, but I haven’t had to bad a temp spike since. The most I get is usually 10-15 degrees. If you have the Pro Series Those are some nice looking grills.
$8.99 a pound? Holy cow! Pun not intended.
I know that’s a lot but we don’t have many options here where I am in Canada
And I thought I overpaid at 3.69 a pound, I got the 1100 model and just doing my first brisket on it .
+Erak Kar that’s awesome you got the 1100. I’d love to get the pro series 1100 but it’s not available in Canada. I’ve since found a new butcher where I get choice brisket for $4.99/lb that’s a great deal compared to what I was paying. Good luck with your first brisket hope it turns out great for you.
I put the brisket right over the heat source and it reached 202 internal temp in 6 hours I took it off and wrapped it in a cooler for few hrs, it was little dry but was still Edible.
if I saw it correctly it was dry aged which will be more$$$
So overall you are happy with that pellet smoker? 😎
Yes I’m really happy with this pellet smoker. This pit is the one I use most now. I highly recommend one of these to people who want a good pellet grill but don’t want to spend the money on a higher priced one
LOOKED A LITTLE DRY ?
It wasn’t the greatest brisket I’ve cooked. Thanks for watching
Brisket looked dry. Didnt see any juices coming out when you cut it. But idk
Hey Ruben! The flat was a bit dry but the point was great, and had lots of juice still. Thanks for watching
That shit look dry paul. You have to spray every hour or 2, and put it in foil or butcher paper for an 1hr or 2 at the end before serving. Also, you kept opening and closing and messing with the temp. Keep it at 250 for 12 hrs.
👎
Boring vid if he just showed himself putting it in, then taking it out.
I agree with keeping it shut, generally, but for optics sake I appreciate what he did
Great vid, but even with a head set, it's very hard to hear.
Thank you Wesley. Sorry it was hard to hear.
Fine for me
Where is brisket that expensive?
I’m in Ontario Canada. Here I can only get brisket at the butcher shop. Once in a blue moon the grocery store will have it
I fucked up the first three briskets I cooked … where bouts in Canada you at, my family's in Toronto, Mimico, Etobicoke, Mississauga and Lake Simcoe area
Yeah I’ve done 2 on this grill now and both were fails. They were still edible but nothing like how I get them on my other grills. I’m in Innisfil
I live in Texas brisket is $3.97 a pound !!!
Hey Christopher! I have since found a new butcher near me where I get brisket for $4.99 a pound. In U.S currency that would be $3.82 a pound. That’s on choice grade brisket
what grade of brisket is that Chris? I can get one at HEB usually for 2.99 a pound.
😲😳 wow 120 $$ brisket.
I wish that I can smoke a brisket over night I just don’t like it going while I’m asleep.
I do it all the time with my WSM and have no issues. I’ve only done it this one time with the Pit Boss.
I tried bbqn a brisket once didnt end well 😂
Give it another shot. If you keep cooking them you’ll get there. I’ve failed with probably 3 briskets in total, this video being one of them
Wow. 119 bucks for a brisket? I pd 41$ the other day