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
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.
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?
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.
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. 🍻
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.
Much better your way and opening it up every hour to spray it is slowing down the process significantly and most of that spritz isn’t getting into the meat and will keep the bark from forming
That smoker is perfect for briskets! 🔥
You got that right!! You killed this cook - If you have leftovers we're all in 🤤
Great looking cooker there. Looks like a lot of fun to cook on.
awesome brisket. pit boss smokers do an amazing job on briskets.
This is just what I needed, Perfect timing for easter
Same feeding 15 adults and a bunch of kids, convincing myself I need a 2nd smoker.
How long did you cook it after the 1st 4 hrs?
So do you not use the pits water pan?
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
Because it doesnt holds much water, only lasts for about an hour and a half
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.
He uses both. More water = more thermal mass, which stabilizes your temp.
@@thecrazy8888ahh ok. I may add an additional water pan to mine next time
Where did you get the cutting board cooler
Pit boss website
Do you think you could cook 4 at once on this model?
I was wondering the same thing?
Why not fully wrap in butcher paper was this a cost saving technique?
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
The bark is underwhelming, and shouldn't hot food be kept at 140F?
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.
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?
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.
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. 🍻
Why did you smoke fat cap down
He's just not gonna trim the fat cap? At all?
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.
Much better your way and opening it up every hour to spray it is slowing down the process significantly and most of that spritz isn’t getting into the meat and will keep the bark from forming
Must not be a very good smoker if you had to add smoke tubes to the cabinet.
Pre heating your cooler and then adding aHot water bottle in with the brisket keeps it nice and warm
You 💨 i doubt it
Brisket takes 12 hours