the brisket looked amazing, but the t-shirt was the star of the show
@jimpinizzotto7681 Жыл бұрын
Thanks for the video. I have been smoking a while. I just got the smoker you have for Christmas. I am doing a brisket this weekend for the first time ever and I am going to follow your steps. Thank you.
@foreverbrownsfan3 жыл бұрын
I’ve only tried to smoke a brisket one time. Had the butcher trim the brisket. I failed, but will try again. Next time, I’ll trim it. Yours looks perfect! Enjoying your channel.
@douglasmortimer35133 жыл бұрын
Don't be discouraged! You WILL get good at it. My 1st brisket was a disaster. Now, my friends keep asking me when I'm cooking one. Keep at it. 🙂
@jaythebird8133 жыл бұрын
Mean looking brisket Mike 👍. To all the haters that think pellet smokers are for chumps......just watch the video.
@RLTechWeb3 жыл бұрын
I actually pulled the point on the brisket I did yesterday. Family (especially the kids) loved the pulled brisket, and it's gonna make for great sandwiches and/or brisket burritos this week at work.
@timbor5481 Жыл бұрын
Hey Mike, Happy New Year mate. Just wanted to thank you for this awesome beef brisket. I decided to do my first 5.5lb brisket on the Pit Boss Vertical Pellet Smoker for Christmas. Gave it a trim on Christmas morning, then hit it up with some Blue Smoke All Purpose Boston Style BBQ Rub and some cracked pepper. Set the smoker to 250 degrees and put the brisket in for about 8 1/2 hours. The internal temp got to about 170. Then took it out, wrapped it in foil and rested it for about 1 1/2 hours. Opened the foil and man, it was sitting in the juices and soooo tender to cut through. While I was cutting it, people were reaching in and taking bits to taste. The rolling of their eyes said it all when they took the first bite. So tender and juicy and bursting with flavor. There was absolutely nothing left of the brisket at the end of the night. Safe to say it was a huge hit!!! People are already booking me in to do the same at our next party. I also did 6 racks of pork ribs and man, what a feast!! Thank you so much for all of your cooking video's. You definitely have a huge fan here. Keep it going mate. Awesome job!!!......Tim
@WeekendWarriorBBQ Жыл бұрын
Happy New Year, Tim. I love reading these kinds of comments. The videos are a lot of work and seeing this makes it all worthwhile. Cheers!
@myronbrown27842 ай бұрын
I can't wait to try this. Appreciate all your tips thank you
@brandonhall94713 жыл бұрын
Never seen the butter before the wrap. Ill try it next brisket. I just did a 15lb brisket, took 17 & 1/2 hrs to cook, then 2 hour rest. Wish I could show u a pic....but I love brisket. Lol so did everyone else, 15lbs.....gone in 15mins. Lol nice video, and ill have to try the butter method next time. Wow
@billholland20763 жыл бұрын
Beautiful smoke ring! 🍽🍽🍽👍🏻👍🏻👍🏻💯💯💯
@jaybooth48153 жыл бұрын
That’s money Mike! What else is there to say! Cheers!
@WeekendWarriorBBQ3 жыл бұрын
Thank you, Jay!
@jaybooth48153 жыл бұрын
I'm grilling some prime filet mignon on the Weber Summitt using B&B briquettes and a chunk of pecan wood for smoke. Also fresh veggie kabobs and baked Spuds! While watching your video.
@johnladish85663 жыл бұрын
Mike, well done Master. Another great teaching Video..
@BackyardWarrior3 жыл бұрын
Pellet grills get some shine too...great vid as always
@jameswheeler37273 жыл бұрын
Well done sir. Looks great
@WeekendWarriorBBQ3 жыл бұрын
Thank you! Cheers!
@frankzabotsky32373 жыл бұрын
Mike that brisket look great thanks for the how to
@WeekendWarriorBBQ3 жыл бұрын
Thank you Frank
@sneakyblackdog3 жыл бұрын
Nice marbling on that brisket
@davidandrews27422 жыл бұрын
You know your doin good when the fake meat commercials are trolling your ads.
@WeekendWarriorBBQ2 жыл бұрын
Are they really? I never get to see what ads are playing on my videos.
@CasksnQue3 жыл бұрын
Man, I’d definitely tear that up! Nice cook! 👍
@WeekendWarriorBBQ3 жыл бұрын
Thank you 🙏
@gregbrooks28413 жыл бұрын
Came here from ohio wood burner to see what's going on man. Looks good
@TheCanadianBubba3 жыл бұрын
Another great cook Mike ! Thanks !
@WeekendWarriorBBQ3 жыл бұрын
Thanks, Bubba!
@Clayoval2 жыл бұрын
Can I come over to hang out, smoke some meat and drink a few cold ones?..lol...Love your videos!!!
@CaveWyatt Жыл бұрын
No. I know you’re nowhere near Reseda because you have green grass…unless that’s Astroturf. Seriously, fun video. I always check with you as I also use a vertical Pit Boss.
@mikael47513 жыл бұрын
Looks perfect!
@MrVasmikey3 жыл бұрын
Perfection!
@WeekendWarriorBBQ3 жыл бұрын
Thank you!
@donaldrizzitano61733 жыл бұрын
Wow
@Sbrandon122 жыл бұрын
Dude ive noticed the vertical pit boss models give the best bark when it comes to any pellet smoker. I own a traeger and it doesn't compare to the bark from a pit boss vertical smoker, i wonder if the water pan has anything to do with it or its just the way the pit boss vertical smoker burns the pellets
@therealheisenberg61823 жыл бұрын
That looks so good! I'm still a novice at this so I watch your videos a lot. Which cut of brisket was that? Is it possible to achieve that result with a choice cut?
@WeekendWarriorBBQ3 жыл бұрын
Hi, Duane. That was a choice brisket.
@jesselittlepage37779 ай бұрын
Love the videos Mike! Can you please tell me what kind of knife you use? I need one that long for easier slicing of meat that big
@WeekendWarriorBBQ9 ай бұрын
Hi, Jesse. This is a Dalstrong knife. I think I put the link in the description.
@georgecutting42653 жыл бұрын
Nice cook bro that brisket looked absolutely awesome do need to ask you something though Remember When you hung your turkey up and your smoker and how nice that turned out what would happen if you hung up brisket clear up until you hit the stall point and then you pull it down and wrap it in your butcher paper do you think possibly set the bark better
@WeekendWarriorBBQ3 жыл бұрын
Thanks, George. Thats not a bad idea... you would probably get a better bark on what would have been the underside. I'll have to try that next time and see what happens.
@masoncomeaux41054 ай бұрын
When u say rest it… rest it in the foil after taking it off the pit or open the foil and let it rest?.
@MonsterJB113 жыл бұрын
Awesome job Mike, my brisket is headed for the smoker at 0400. I’m still deciding whether I like wrapping with foil or butcher paper.
@tazman5723 жыл бұрын
I haven't smoked one yet but from.whay I've researched, paper is the way to go.
@Eweezy6853 жыл бұрын
Nice yard man. Brisket looks tremendous as well. Where do you get most your meats?
@WeekendWarriorBBQ3 жыл бұрын
Thank you, Eric. I usually buy from my local butcher so I can support the local economy. Sometimes I'll buy from Snake River Farms if its a special occasion... its really expensive though.
@KellyMurph Жыл бұрын
Ok firstly great video but quick question... you dropped in the smoker for like 5 hours with the temp probes in and then stalled and wrapped in foil. It was to stay in the foil until about 200 ~ 205? But what is the rule for switching to foil? You're just looking for a stall, or a specific temp?
@ericriley80212 жыл бұрын
Delicious did you add anymore water once you wrapped the brisket.
@devoncassady90453 жыл бұрын
The person that disliked hates bbq obviously.
@jimbz203 жыл бұрын
I know you didn't in this video but just a heads up for you and all of us viewers the pit boss competition smoked seasoning has been discontinued. Tried snagging it up after watching your videos and spoke to pit boss through Facebook and they said it is discontinued.
@aarmendo2 жыл бұрын
I'm looking into that smoker next. How do you like it? What are the temperatures on the dial?
@desertfox38603 жыл бұрын
Very nice, thanks for sharing!
@Osai822 жыл бұрын
Question: where did u get your logo made so that it can fit on the smoker? I have a pitboss pro series and I want to have my own logo there.
@codym48592 жыл бұрын
I cut my 9 lb brisket into thirds. I’m gonna smoke 1 portion which equals about 3 lbs. would the time for 250 degrees be same?
@Ellieskitchen3 жыл бұрын
❤️❤️yum!❤️
@Chris-qc6br3 жыл бұрын
I messed two of them up in mine. I think temp was an issue with mine. Pulled too early or wrapped to early. Also had shitty temp probes at that time. Its an expensive Fu$# up!
@WeekendWarriorBBQ3 жыл бұрын
You win some, you learn some :) I hope your next one turns out just like this.
@bryanrichter85172 ай бұрын
What's the difference between your competition vertical smoker and earlier models?
@WeekendWarriorBBQ2 ай бұрын
The only difference that I'm aware of is the size.
@reddog9073 жыл бұрын
I see a puppy waiting patiently for a taste, what is your dog’s name ?
@WeekendWarriorBBQ3 жыл бұрын
Good eye, Rob! His name is Remy.
@matteng14483 жыл бұрын
Have you ever tried to do pork shoulder in a crockpot? I did it today and it came out freaking good. Not sure if that’s something you want to show on the channel but it’s something different.
@douglasmortimer35133 жыл бұрын
Don't do it Mike! That would be a sin in my eyes! Cooking in a crackpot ain't fun but more importantly, it's inferior in presentation and flavor.
@kittydavis1273 жыл бұрын
Hi Mike, I am fairly new to smoking using a Pit Boss Series 5. I am doing my 2nd brisket this Sunday and I am trying to decide which pellets to use. I just got some of the Pit Boss charcoal pellets and the Pit Boss Whiskey Barrel pellets. Would a blend of these 2 pellets ruin a brisket? The last brisket I smoked i used the competition blend and it turned out great but I miss the charcoal flavor from smoking on the grill. Any input would be much appreciated. Thanks.
@WeekendWarriorBBQ3 жыл бұрын
The blend wont ruin your brisket but I would recommend using one or the other so that you get the full flavor. Maybe do all charcoal pellets on this one and see if it makes a difference.
@865354hayden Жыл бұрын
i dont know if it really matters, but would you not want the fat cap up to melt from top down?
@WeekendWarriorBBQ Жыл бұрын
I have tried it both ways. You cant go wrong either way.
@865354hayden Жыл бұрын
@@WeekendWarriorBBQ I feel that
@johnmanthey60343 жыл бұрын
Mike, I think once upon a time you had me on messenger or email. Anyway, your PitBoss, is that a 7 or a 5? Is there anyway that you could shoot me a close up inside shot/pic of the shield at the back of the cabinet? I want to see if it can be removed so it can be cleaned. The shield on my series 3 doesn’t come off.
@markamilisits2 жыл бұрын
Hello hope a is well!!! What are the best woods to smoke meets amd/or to make pizzas. Someone told me walnut is good for red and game meets
@WeekendWarriorBBQ2 жыл бұрын
Hi, Mark. Realistically you will use hardwoods that are local to your area. I’m in Ohio and we have Oak, Hickory, Ash, and Cherry for the most part. To use anything that’s not local to my area would be too expensive.
@user-ys4se1nk8l5 ай бұрын
What temperature are you cooking it at?
@rexdickerson6833 Жыл бұрын
Got rid of the very unreliable pitboss. I think I got a lemon. Bought a Recteq 700. No problems since. Cool video.
@WeekendWarriorBBQ Жыл бұрын
Glad to hear you found something that works! Have a great New Year, Rex!
@curtwelch1823 Жыл бұрын
I love my Pit Boss, never fails me.
@funnyfarmdad99978 ай бұрын
Why trim most of the fat off? That’s flavor you’re trimming off.
@chrisscrimizzi90407 ай бұрын
Too thick won't render off evenly
@jason71472 жыл бұрын
Did i miss the cook temp on the smoker?
@wheelairrentals71323 жыл бұрын
Where's the Amazon link?
@karljohnson35383 жыл бұрын
How do you like your Meater Block Thermometer? How much transmitter range do you get?
@WeekendWarriorBBQ3 жыл бұрын
Hi, Karl. The range is pretty good. If you get the model that supports WiFi, you can monitor it from anywhere as long as you can connect to the internet. There is a catch though... check out this video: kzfaq.info/get/bejne/adSZfK2Zx57ZcXk.html
@mitchsmith70282 жыл бұрын
How did you get that custom emblem on the front of smoker?
@chrisbarber10203 жыл бұрын
All I’m saying is DAM!!!
@deanelsey90343 жыл бұрын
Might be a silly question but when you let it rest for 2 hours doesn't it go cold?
@WeekendWarriorBBQ3 жыл бұрын
Hi, Dean. If you keep it wrapped in foil for the two hours it will still be hot
@coleman61317 ай бұрын
What the model number of your smoker? Would you buy it again?
@WeekendWarriorBBQ7 ай бұрын
Its a Pit Boss Sportsman Series 5. I really don't have any complaints with it other than the casters and legs. They can only handle a smooth surface.
@coleman61317 ай бұрын
@@WeekendWarriorBBQ Thanks!
@ehbarooo3 жыл бұрын
I got the same smoker sportsman version and i find it doesn’t put out a good flow of smoke except at smoke settings is it normal ?
@WeekendWarriorBBQ3 жыл бұрын
Every pellet smoker or grill I’ve cooked on puts out big plumes of smoke in intervals… maybe every 15 minutes. I have an offset smoker that I cook on that burns real wood and you don’t see any smoke at all. The heavy, visible, white smoke is not desirable, especially on longer cooks.
@ehbarooo3 жыл бұрын
@@WeekendWarriorBBQ Thanks for the answer ! That’s what i thought ! I just switched from wood chips so still learning but yeah if its heat it burn and it smoke . I just noticed smoke flavor is less present but as you said clean smoke clean food !! Awesome video keep it posting i just ordered a wagyu brisket from costco cant wait to smoke that badboy !! wagyu tallow wrap🤙🍻
@aaronherd3928 Жыл бұрын
I watched this video just to realize there’s no cook temp mentioned.
@leroyk68559 ай бұрын
Says 250f at the start of the video
@nm43592 жыл бұрын
Bro you didnt say the temps???
@WeekendWarriorBBQ2 жыл бұрын
I cook to tenderness instead of temps. Your brisket will be tender somewhere around 200 degrees F.
@D703402 жыл бұрын
I`ve been smokin briskets for 50yrs. 203 degrees internal is the magic number. When it hits 203, pull it and let it rest for 1-1/2 to 2 hours.
@VendettaXpress7 ай бұрын
What?? Cooking food to this temp over cooks it... must be an american thing..
@djlansing27243 ай бұрын
Ur wrong. America has more cows than any other country. Do some research. EVERYONE finishes their brisket between 190°-205° (pros says 200°-205°)