Mastering Low & Slow Brisket on a Vertical Wood-Pellet Smoker

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Mastering Low & Slow Brisket on a Vertical Wood-Pellet Smoker | Pit Boss Grills

Рет қаралды 17,577

Pit Boss Grills

Күн бұрын

Пікірлер: 28

@GrillSergeant 6 ай бұрын

That smoker is perfect for briskets! 🔥

@PitBossGrills 6 ай бұрын

You got that right!! You killed this cook - If you have leftovers we're all in 🤤

@TheDawgfathasBBQ 6 ай бұрын

Great looking cooker there. Looks like a lot of fun to cook on.

@ScottysBackYardBBQ 6 ай бұрын

awesome brisket. pit boss smokers do an amazing job on briskets.

@VincentWestberg 5 ай бұрын

This is just what I needed, Perfect timing for easter

@macky181 4 ай бұрын

Same feeding 15 adults and a bunch of kids, convincing myself I need a 2nd smoker.

@thecrazy8888 Ай бұрын

The bark is underwhelming, and shouldn't hot food be kept at 140F?

@CharlesSahanas 3 ай бұрын

How long did you cook it after the 1st 4 hrs?

@Floundman1 4 ай бұрын

Do you think you could cook 4 at once on this model?

@VincentWestberg 5 ай бұрын

Why not fully wrap in butcher paper was this a cost saving technique?

@melschevelle 4 ай бұрын

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

@user-cm3fz2zq2n Ай бұрын

Trying to understand the requirement to unwrap from the foil and butcher paper to just a butcher paper wrap. Okay the brisket was wrapped in foil and butcher paper until it reached the internal temp of 175 and then placed back in the smoker to continue to smoke until it reached the internal temp of 203 degrees. The brisket is removed from the wrapping used in the smoking/cooking process and then rewrapped in just butcher paper and a towel and placed in a cooler for the resting process. My question is: Could you just place a towel in the cooler and place the brisket wrapped in foil and butcher paper directly from the smoker into the cooler to start the resting process. Trying to understand the requirement to unwrap from the foil and butcher paper to just a butcher paper wrap.

@JeffR-sw1nt Ай бұрын

That model has a water pan under the heat spreader (it's the part covered in foil for anyone not familiar with this model). Curious why you would use a separate water pan rather than using the one that came in it? I have this model and I'm wondering if there's something I haven't thought of

@soda366 Ай бұрын

Because it doesnt holds much water, only lasts for about an hour and a half

@JeffR-sw1nt Ай бұрын

Gotcha, thanks. It seems to last longer than that in mine, but I haven’t timed it, so it might be an hour as well.

@thecrazy8888 Ай бұрын

He uses both. More water = more thermal mass, which stabilizes your temp.

@JeffR-sw1nt Ай бұрын

@@thecrazy8888ahh ok. I may add an additional water pan to mine next time

@councilofdisillusionedrabb3382 20 күн бұрын

He's just not gonna trim the fat cap? At all?

@dennis9358 6 ай бұрын

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?

@yuleowens6441 6 ай бұрын

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.

@GrillSergeant 6 ай бұрын

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. 🍻

@crb3058 2 ай бұрын

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.