How To Do Brisket On The Pit Boss 820 Pro
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- เผยแพร่เมื่อ 16 ส.ค. 2020
- Here's how easy it to get fall apart Smoked Brisket on a pellet smoker like this Pit Boss 820 Pro! There are 100 different ways to do it for sure, have fun experimenting! Do plan on VERY long times for these big 20+ lbs. cuts of meat though.
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One thing I didn’t see you do is open the lid when you start it up
Just got pit boss. New ones have a lever to access fire pit for searing. It’s pretty nice. Never done a brisket, but will try this soon. Thanks for the info.
A couple of tips! Open the lid for start up.. Cover the heat shield with foil for easy clean up. With the brisket still in pink paper. Wrap it with plastic wrap before you put in the cooler. It helps keep it moist and juicy. As a Texan you made me proud.
Wood fumes can ignite and blow your lid clean off. Always open the lid when igniting. I have thi exact same unit. I attached a piece of welding rod to the slideing cover and drilled a .100" hole to run it through. Super easy mod, but a must for steaks
Yes on the lid. And I’ve always laid foil over the heat shield before each cook. 👍
I use a big flat head screwdriver to open and close that direct heat shield while it’s hot.
Found my new favorite channel! Awesome range of content, real life useable content! Thanks.
Just over 6 minutes in so far and I really appreciate all the detailed explanation as you go! I’ve only done brisket about 10 times but I’m always YouTubing to get ideas and methods. Our biggest challenges are trimming and then sometimes the stall. I’ll get there eventually. Today I’m putting on a 12 pounder.
Just picked up the pellet smoker. Awesome to find a video on how to with the exact grill. I’m rookie to this
You did an excellent job explaining how to make a brisket and how the pit boss functions. That brisket looked delicious :-)
That's a beautiful patio/yard area you have. The brisket looked mighty tasty.
Thanks!
I never cut the whole tip off to gauge where the slices need to be, just make a cut half way through so you know where it is. That looks so good, mouth is literally watering!
I'm smoking a brisket on my Akron right now with lump charcoal but you got me interested in pellets now.
Mine came with the cover strange. I am going to cook my first Brisket on the pit boss and really enjoyed the video thank you.
i just wanted to say I love the video and have nothing against it but for me, I have a stand-alone electric smoker, a pellet grill/smoker, and a Weber kettle and to this day I always use the kettle for everything I don't know why but I just find it so much easier. I am happy that you find the palette grill more to your liking I just hope to see videos in the future utilizing the Weber.
Lol it was given away the day the pitboss took over and I’ll never look back
Awesome. Love my Grilla Grill Silverbac. Much better results easier than the old Weber smoker I was using.
It sure is!
Omg Im getting one of these Sunday and this is a great video
Had no idea that Worcestershire sauce is fish sauce. I use it all the time, and especially like it when frying burgers in cast iron. Love that you threw that factoid in there.
@@andysummersthxcinemaandmyc7748 k
@@andysummersthxcinemaandmyc7748 well, you don't have very good taste, then.
I was at Lowe's today and they had this pellet smoker/grill on sale for $ 378 AND the new model of this has a lever that you can slide open or close that searing slide.
I picked that up yesterday, getting ready for my first smoke on it right now
I got mine today (last day of the sale) early father's day present
I’m the opposite of you. I’m from Oregon where pellet grills were invented by Traeger. It’s the only thing I know. It’s the best! I’m glad their patent ran out so now everyone can enjoy!
It is too bad that the Traeger of today is not the Oregon made Traegers of yesteryear. Seems that todays Traegers are outclassed and outpriced by the competition.
Love it! More!
I have the 820D3. There's a handle it came with that goes from around the hopper into the grill area that allows you to open and close the burner.
That brisket looked awesome! Should have cut up the point and did burnt ends. Looking forward to more smoking videos.
Hey Bryan, noticed your cutting board was shifting on'ya, next time try a couple of damp paper towels under the board , helps a bunch!
I just need a new one, this is warped and only touches in the middle
just a heads up if your having temp issues crank that rain cap all the way open
Can you put a brisket on naked like a jay bird I got a Pittboss Austin xl100 and I also have a Pittboss Pro Series vertical that one I got has a water bowl and on my Austin XL1000 I did ribs on it an stuck two like bread loaf pans on left an very right on it .I want to do that when I put my brisket on that I got that is 11 pounds .I’m thinking it only can put moisture into the meat ! I’ve noticed in the past the water had evaporated out while on my pittboss ,witch makes me think the meat absorbed it asking your advice I don’t think it hurt to do that !
Hi Bryan, I just bought a pit boss navigator 1150 and I wondered why you picked pit boss over say a Tragear or Camp Chef? I live a few hours from Toronto and I’m curious how the pit boss will preform in the northern climates. Can’t wait to try your brisket rub. Cheers
Sear plate!
The KC Combo has a lever to open up the burner from the outside to do the sear.
So do later pitboss, this is an old vid
that smoker looks like new, how did you clean it?
The variable chimney if I open it up would that help to get more smoking I’ve left my P setting at P-4 right from factory?
For Maximum smoke close the chimney down and set the p setting higher to get More pellets and make sure you’re meat is very cold for the best smoke ring outcone
There should be a chrome arm extending out a little grommet in from of the pellet box that enables you to slide the searing plate open and closed without removing grates
There is on the new ones
Temp was set to 225 but actual temp was 245, I know the digital controllers vary, however have you had issues with brisket drying up or tasting like pot roast? I sold my Rec Tec and wasn't a great fan of the PID controllers as it lacked smoke flavor. I don't mind the swinging of temps to produce more smoke.
That’s not how it works. It swings up and down as fuel is added. The vid clip just caught it at the top.
Great video. Brisket looks so good it made me smack myself. Lol.
I really need to stop watching any food related videos when I settle down for bed at night...
Next time do a review on smoking a brisket and a Cigar at the same time. hahaha! Good job
What about the sausages, how long did they take, never have smoked any sausages what are your thoughts and would you have done them any differently.
2 hours is perfect
Hey Bryan, just out of curiosity, how much did the meat cost? Looks delicious and great video as always.
Looking at the video, looks like it cost $55.75. That's about $2.65/lb assuming a 21lb packer. That's a great price for prime brisket.
yep just regular costco price here
Mmmm I love me some good BBQ.
When did you start smoking meat instead of cigars? Lol, I bought a 820 yesterday and just found this video.
Thought book said start with lid open
Are you on Facebook damn that Brisket lookes moist and tender
I have the same issue with mine as far as sliding the grate
it is supposed to come with a little metal rod that moves it from the outside.
@@mnrmyc thanks don't believe mine came with one
That's only other models.
Im waiting for you to show us how to light your cigar with a pit boss...🤣🤣🤣
So wait... if you wanna grill with the Pit Boss, you use the same wood pills? No charcoal? No propane? Just wood pellets? I’m intrigued!
Correct - it shoots a huge flame right up!
These aren’t pellet stove pellets. They are usually sourced from high quality wood not mixed source pressed into a single pellet.
Is this the first Guy Stuff in your new kitchen?
The temp controls on my 820 are terrible. 250 means 210, but 300 means 385. Slow cooking anything at 250-300is impossible.
🤜🔥🤛
The 1100 has a bar to pull the sear plate open.
Nice!
Anchovies Actually...
be nice you name the fish sauce
16.5 hrs 😂🤣 F that
Ever tried A fresh smoked brisket? Well worth the wait lol
@@shawnperry9499 I’ve done many of them doesn’t take no 16 1/2 hours
@@boitanoexcavation3564 that's why it looked dry 🫣 lol
I just got a Treager.. WiFi monitored.
You can’t spritz and check the meat via WiFi :) I considered a wireless gauge but don’t see a need.
It looked dry 😕
Bad observation