Watching carefully. First brisket ever on Pit Boss 1000 series. About to start tonight for a BBQ picnic tomorrow. 15 lb brisket, trimmed by butcher. They told me to leave the remaining fat. Planning to bring up to temp for an hour or so on the counter, then fat side down on the upper grill grate above drip pan. They also told me to allow about 1 hour per pound. Planning to start at 9:00 or 10 pm, at 225 - 250F, will spritz every 45 or so when there's some bark forming, I have vinegar/water combo. WIll wrap at 160-165F. Hoping before 1:30am. We'll see. Then sleep and tend again in the morning (including adding pellets). Thinking it will be done around 2pm. Rest for 2 hours or so. My reading says longer rest is better, even 3 or 4 hours. I have an empty cooler for the resting phase. Planning to serve at 4:30pm. FIngers crossed. Only worried about cooling below 140.
Thank you so much for this video! Super easy to follow! Looking forward to watching more of your content. So appreciate you taking the time to make and post❤️🔥🤍💙
Thanks for sharing, brisket boss! I've been smoking brisket for many years. I have the new Pitboss Titan now. First, I always smoke my brisket fat cap up. The fat renders back into the meat this way and keeps the brisket very juicy. I smoke at 225° until the stall. Which is around the 9 to 10 hour mark..@ internal temp of 160. I bump the temp to 250° until internal reaches 270° to 275°. I then wrap in butcher paper. But, all those trimmings from the brisket? I put in a pan and and put it in the smoker. The fat renders down and you now have smoked tallow. So when I wrap in butchers paper, I poor the smoked tallow from my brisket trimmings on top of my brisket then wrap. Put it back into the smoker. About 13 to 14 hours in, my internal temp is 203° to 205°. And probes like butter. Then I rest my brisket in a warmer oven @ 150° for about 6 hours. The brisket is soooo tender and juicy. Very very tender and juicy. Total time 18 to 20 hours. I usually start my cook at 11pm. Let it smoke all night long.
She’s a brisket boss!!! MMMMMMmmmmmmm, looks delicious. Your recipe and cooking technique will be what I use on my first brisket in the Pit Boss smoker. :) :)
Thank you for this video! I'm still learning how to smoke and I smoked my brisket at too high of a temp and dried it out. I have no idea what I'm doing honestly lol.
At 5:45 she meant to say “we’re just gonna come out to see if our piece of shit Pit Boss Pro Series is still working. Chances are it’s errored out out by now and we’ll be moving this brisket to the oven in the kitchen”. At least that’s my experience with the last five smokes I’ve done with my POS Pitt Boss Pro Series Vertical Smoker.
wow! What a complete let down. The final edit of this video did not reveal what it looked like cooked and cut open. Not only do we not get to taste it, but we didn't even get to see it cut open. This is the worst video I've seen on smoking meat. complete failure!
Impressive !! Nicely Done !! Unfortunately a majority of your viewers probably lost interest because of you turned your video into a High Mass !! Keep it short and keep it simple !!!
Anyone who wants really good beginner brisket recpie on a pellet grill and amazing bark. should check Matt Pittman @meatchurch weekday Brisket. I did my brisket on pitboss it was a 10/10 with amazing bark and juicy. I also used pitboss lone star rub. The rub was great.
Watching carefully. First brisket ever on Pit Boss 1000 series. About to start tonight for a BBQ picnic tomorrow. 15 lb brisket, trimmed by butcher. They told me to leave the remaining fat. Planning to bring up to temp for an hour or so on the counter, then fat side down on the upper grill grate above drip pan. They also told me to allow about 1 hour per pound. Planning to start at 9:00 or 10 pm, at 225 - 250F, will spritz every 45 or so when there's some bark forming, I have vinegar/water combo. WIll wrap at 160-165F. Hoping before 1:30am. We'll see. Then sleep and tend again in the morning (including adding pellets). Thinking it will be done around 2pm. Rest for 2 hours or so. My reading says longer rest is better, even 3 or 4 hours. I have an empty cooler for the resting phase. Planning to serve at 4:30pm. FIngers crossed. Only worried about cooling below 140.
SHE’S THE BRISKET BOSS!!!!
Thank you so much for this video! Super easy to follow! Looking forward to watching more of your content. So appreciate you taking the time to make and post❤️🔥🤍💙
She’s a brisket boss!!! Get it girl!
Not showing the final product is insane 😂😂😂
Brisket blue 🏀🏀
Thanks for sharing, brisket boss! I've been smoking brisket for many years. I have the new Pitboss Titan now. First, I always smoke my brisket fat cap up. The fat renders back into the meat this way and keeps the brisket very juicy. I smoke at 225° until the stall. Which is around the 9 to 10 hour mark..@ internal temp of 160. I bump the temp to 250° until internal reaches 270° to 275°. I then wrap in butcher paper. But, all those trimmings from the brisket? I put in a pan and and put it in the smoker. The fat renders down and you now have smoked tallow. So when I wrap in butchers paper, I poor the smoked tallow from my brisket trimmings on top of my brisket then wrap. Put it back into the smoker. About 13 to 14 hours in, my internal temp is 203° to 205°. And probes like butter. Then I rest my brisket in a warmer oven @ 150° for about 6 hours. The brisket is soooo tender and juicy. Very very tender and juicy. Total time 18 to 20 hours. I usually start my cook at 11pm. Let it smoke all night long.
we don't get to see the final product?
Bought a 18 lb. brisket yesterday and will be smoking Friday -Saturday. She's a brisket boss.
Shes a brisket boss! from Melbourne Australia!!!...trying my first brisket today with you as a teacher....small brisket lets go!!!!!
She’s a brisket boss! Thanks for the informative video. Just picked up a Pro…from Lowe’s. GJ brisket boss!
She’s a brisket boss!!!
MMMMMMmmmmmmm, looks delicious.
Your recipe and cooking technique will be what I use on my first brisket in the Pit Boss smoker. :) :)
You never showed us the brisket after rest. We wanted to see the smoke ring and the internal
I agree... Didn't really show finished product... No smoke ring, center cut, floppy test, nothing.
Definitely a brisket boss! Can't wait to get my 1600 competition series!
SMOKIN Brisket Boss!!
She's a brisket boss.. awesome video keep them coming
Pit BBQ Queen I love it
Is there such a thing as "Brisket blue 🏀🏀? What a tease. 😂
She's a brisket boss"
GREAT VIDEO MAZIE
Now she is a brisket boss
I would love to taste Mazie’s brisket. She’s the brisket boss
Good job brisket boss
Thank you for this video! I'm still learning how to smoke and I smoked my brisket at too high of a temp and dried it out. I have no idea what I'm doing honestly lol.
She's a Brisket Boss
Exact! She's a brisket BOSS. 😋😋😋
Alright alright, She’s a brisket boss.
She’s a brisket boss ❤
Didn't show the cutting, What's up?
She's a brisket boss!!!
Oh yeah,she's a brisket boss😅. Lookin' good and I bet smellin' good in the neighborhood. They sure are a time consuming cook, but worth it. Nice job
She's a brisket boss!
Oh wow thank you 😏
She's a brisket BOSS!
Brisket bosssss!!!!!!!!
At 5:45 she meant to say “we’re just gonna come out to see if our piece of shit Pit Boss Pro Series is still working. Chances are it’s errored out out by now and we’ll be moving this brisket to the oven in the kitchen”. At least that’s my experience with the last five smokes I’ve done with my POS Pitt Boss Pro Series Vertical Smoker.
She a brisket boss
I watched this for 15 min to see you freak out how good it was and no final shot of the meat, bogus!
no way! where is the final product????
Great tutorial!! She is definitely a brisket boss......now work your way up to a brisket Queen and show that finished product 😉
Sorry I felt like the video was getting too long 😞
We don't get to see the final product bc 1 hour is nowhere near enough time
She's a brisket boss.
She’s a brisket boss
Thanks so much 😏
@@bbqbymazie btw I love when you do the “Let’s go” field goal arms 😂
She's a bosket brisk!
shes a brisket boss
Sheesh…. Thanks 😏
Dude show us the slicing
She’s a cute pitBOSS master
She’s a Brisket Boss!
Say brisket 1 more time
Learn how to wrap your brisket
Competition doesn’t hold a good bark like post oak and hickory does.
16+ minutes of your brisket smoking process and we don't get to see the sliced product...
The bark does not look good.
😧
@@bbqbymazie maybe it’s just the lighting? When you wrapped the seasoning didn’t look very set
@@taylor.lovett I had just spritzed it before I wrapped it just to add a little more moisture 😃
wow! What a complete let down. The final edit of this video did not reveal what it looked like cooked and cut open. Not only do we not get to taste it, but we didn't even get to see it cut open. This is the worst video I've seen on smoking meat. complete failure!
All that build up and we dont even get to see a full slicing and tasting=LAME
Your bark ain’t all there because of all the moisture you keep adding to it. I made that same mistake a few times.
Impressive !! Nicely Done !! Unfortunately a majority of your viewers probably lost interest because of you turned your video into a High Mass !! Keep it short and keep it simple !!!
Only 1 second of showing the final product was disappointing.
Anyone who wants really good beginner brisket recpie on a pellet grill and amazing bark. should check Matt Pittman @meatchurch weekday Brisket. I did my brisket on pitboss it was a 10/10 with amazing bark and juicy. I also used pitboss lone star rub. The rub was great.