I'm a twenty five year veteran hotel chef. To me, the elegance of a dish is in the simplicity of the technique and the quality of the results and presentation. I must give you full credit for your smoke of the butt. absolutely perfect in prep and execution. I would be proud to serve your bbq at any function in any of the 4 star hotels I have worked in. Kudo's my friend, simple, clean, wholesome, eye appealing(we eat with our eyes before our mouthes!)and i have no doubt, delicious. You just earned my subscribe! Keep cooking and teaching, cause you have the gift! litltoosee
Great video, as a Texan my ears perked up when I heard Texas style. I saw the Fiesta seasoning and knew 1. You are a Texan and 2. it was going to turn out amazing!!!! Greetings from San Antonio
I like that idea of the wire basket to elevate the meat. I just got my pit boss 820 and fired it up yesterday, and the thought had occurred that the meat might be a bit close to the heat source...Good thinking, i love getting these tidbits of information and tricks.
I bought a 7# butt and followed your instructions precisely on my Pitt boss pellet grill. The exception I made was adding a marinade when I wrapped the pork using half a bottle of cheeriwne and an ounce of Bourbon. I could not be happier with the result. I would not change one setting or the cook time. Amazing pulled pork!
I have the exact same smoker! I love it, I also have an offset smoker and you’re right, it’s the same thing, ones just less work. Also as a Texan, if you are ganna call it Texas style use more black pepper :)
Hello, great video. I am definitely a rookie at smoking but learning each time I do it. This past weekend I smoked a 10lb. pork shoulder on my Pit Boss barrel smoker similar to yours. I used hickory pellets and set the temp at 250deg. I also rubbed the meat with a good quality BBQ rub and put it in my smoker on the left side opposite end from where the chimney is and placed it in with the fat side down. After three hours I started spraying the meat with an apple cider vinegar/water mixture every hour. When the temp reached 170 I wrapped it in a foil pan like you did except I put about a half can of Dr Pepper in and brown sugar on top. When the meat reached 205 I removed it and let it sit covered for 30 to 45 minutes. The meat was soft and delicious but the bone was difficult to remove and the meat texture was somewhere between shredable and sliceable. Did I cook it to long or...
Checking the temp is good but sometimes you need to cook them longer and you take them out till the probe goes in super tender, yours sounds like you could have cooked a little longer if the bone didn't release easy. But hey thats how we learn by practicing. Thank you so much for watching i really appreciate it.
I’ve been researching these because I’m thinking of getting one soon but haven’t seen anyone cook on them. This pulled pork came out awesome and I will be getting one now! Glad I found your channel !! Just subscribed to you also and hit the bell!!
I know what you mean, I researched for a while until I decided to get one and honestly I do not regret it. Check out my other vids so that you can see everything that I have cooked on it, even a pizza. I really appreciate you taking the time to watch my video. Good night.
Just got the pit boss a few weeks ago. I've cooked riblets on it the first time out. Now I'm getting some ideas on other things. Going to try the wings this weekend and steaks as well. Now I'm going to order pork butt from my wifes job, and a brisket from my job. Thanks for the tips, and if you have anymore tip please share them. I need all the help I can get.
Awesome. I just ordered a pellet smoker and I cant wait to try a couple of your recipes. Great video. Way to represent South Texas, I'm from Mission, Texas myself
I dont know if your still responding to comments. It's a year later I'm sure your way more experienced now. Not saying you are not cause I am fresh to this 6 months in.. i noticed during the 5 hour smoke process you had the grate below pushed to the side to allow flame thru? Why was that is this a trick I am missing? I always have mine closed for smoking and low on 225 maybe even 200 8 -10 hours deep smoke ring. But why was the grat open and than after you wrapped it in foil you upped temp but closed grate correct?? Looking for some insight on this thank you
Hey there , I checked out the video on the 5 hr mark and it does look like a small flame but it is actually the grease sizzling on the the diffuser plate. At first glance i thought what the heck it does look like a flame but it is not. I always smoke with the sliding plate closed. Thanks for watching and keep the questions coming, I love answering questions. Might not always have all the answers but I will try.
I tried this but injected it with apple juice concentrate. Then when it was done took the juice and put it in a freezer until the fat went to the top scraped it off and poured the juice back over the meat. Amazing
Great job and explanation! I really like half pecan, half apple for this - give it a try sometime. I just got my Pit Boss and I love it so far, but haven't done a long smoke like this yet. Looking forward to it. Steaks came out fantastic today with some oak and a reverse sear. Happy cookin' from New Mexico!
@@thebackyardgriller9076 We're in a small town and I only have access locally to Traeger pellets at Ace Hardware. Is the Pit Boss brand of pellets noticeably better?
@@theoversouls I have never used the traeger brand but I have used camp chef, b&b and pitboss, the pitboss are cheaper and have produced much better results, the other ones are not bad but they are expensive, the pitboss are cheaper and better in my opinion.
Great video and the BBQ looks so good. I will be smoking 2 for Christmas. I have the campchef pellet smoker and love it. Keep smoking and Merry Christmas.
The "p" setting on my Pit Boss Austin XL is only used for the smoke setting. The pellet feed is based on the temp probe inside the grill. Are the other models different?
I forgot to mention that I switched to the Pit Boss brand pellets and man what a difference! Still use B&B but the pit boss brand Pellets are excellent.
Bro, I have that same basket and I am going to smoke a pernil (pork shoulder ) for thanksgiving. I have a Pitboss (thanks Walmart ). Thanks for the P setting cause I was gonna ask. I will try all you recommend and let you know. Thanks, bro. Have a happy thanksgiving! Be safe and god bless.
Thanks for making this video , it looks great . I didn’t notice much , if any smoke anywhere . I am thinking of switching over to a pellet grill and don’t want to lose the smoky flavor and the fun of smoking . Was it there and I just didn’t see it ?
Hi there yes it was there, I recently started using the Pit boss brand pellets and wow what a difference and they are cheaper. If u want a deeper smoke flavor you can use a smoking tube and you will definitely taste more smoke. I just smoked a 12 pound brisket this weekend n the family had not realized that I used the pellet smoker n they really like smoke flavor. The reason u can't see the smoke is because pellets burn very clean. Thanks for watching. Check out my brisket video, u use the tube that I mention. I do grill every week on this grill with no tube n the flavor is amazing, also keep in mind that you need to season your grill n that takes time.
@@peggybarnhart6267 hi there, I only spritz with water, adding apple juice, vinegar etc ... does not add hardly any flavor. The goal is just to keep the meat moist. Thanks again for watching.
@@thebackyardgriller9076 Thanks so much! How about marinade? After injection & basting, do you pour some in the bottom of the pan, for when you cover & smoke during the remainder of the cooking? Or do you put the butt I'm the pan "dry"?
According to the manual the p setting only comes into effect in the smoke setting. Any setting above smoke just maintains temperature. What are your thoughts
That is correct the P settings must be adjusted while the unit is on the smoke setting however when you adjust the knob to another setting from 200 and above the pellets will feed according to the P setting that you chose, the higher the P setting means that the augor will take a little longer to feed pellets so they will smolder and produce more smoke and of course less heat. If you set your knob to the high setting you can also adjust the P setting for more heat and sear sume great steaks, alot of folks are not aware of that. Hope this helps and by the way I have found that P 5 and the Pit Boss pellets is a great combination for smoking. When I grill I use P 5 also but I crank it to 450 with excellent results.
T.B.G. nice video sir I have a camp chef smoke pro dlx but have recently for this season atleast have been using my Weber smokey mountain due to food coming out a bit dry in my pellet but I really like your elevation method and I think I need to start adding a water pan oh have you seen the metal cylinders you can put extra pellets in to add more smoke to a pellet grill iam thinking one can slide under the elevation rack well thanks for the inspiration! New subscriber for you.
Nice vid man. I made your wings today. Turned out amazing. I used the Sweat Baby Rays teriyaki sauce and it was really good. Got a butt on now! Love some sweet baby Ray’s!!
well my PB340 ran four hours at 225, with the pork butt sitting on the basket, then put it in a aluminum pan with doctor pepper and bourbon in the bottom and more brown sugar and butter on top covered in aluminum foil. cranked the PB up to 300 for an hour and the bone end read two hundred degrees with the digital thermometer, but the other end was not quite 190. i even flipped the pan around trying to get it even in temperature. I took it off, and uncovered it, letting it sit for about 30-45 minutes and the bone came out clean, but most of the pork wouldn't come apart like yours. wife wound up taking the meat and juice and ran it in her instapot for 45 minutes and it was good, but i was disappointed in my cooking . tell me where i messed up please. or is it the grill area being smaller i will always have to deal with this?
It sounds like you did a very good job but I have learned that not every piece of meat pork etc cooks the same, I like that you used the thermometer to cook it properly but sometimes they take longer to cook. You will know when they are tender when you insert your probe and it goes in and out very soft with little to no resistance. Bbq takes alot of practice but it really looks like you were almost perfect. Do not get discouraged, I will bet that the next time it will come out spot on. Thanks for watching my friend.
Amazing video man! Now I’m starving!! I’ve been on the fence for so long about a pellet smoker and what brand to get. We bought the mother in law the Pit Boss Austin XL for Mother’s Day and she makes amazing food on that. Thanks for the videos
It is for the grease to drain into, if this is not happening in your grill something is not installed properly. The large heat deflector under the grates should be slanted towards the bucket. Please check that out before you get a grease fire. Let me know if you have any questions.
The Backyard Griller I just checked my grill out, the heat deflector was sitting under the brackets that are supposed to hold it (so on the barrel of the grill) I’ve used this grill 3 times so luckily didn’t have a fire but was starting to get grease build up. Good thing I got this fixed in time.
The Backyard Griller I bought my grill as a floor model (that was all they had left) and I was so eager to use it i didn’t double check everything. Btw, going to start your pulled pork recipe in about 6 hours. Lol
Not to step on any toes or anything but the P-setting is only applicable when the dial is on "smoke". It doesn't make any difference on any other temperatures.
The Backyard Griller thanks! I been having problems with it not being as tender. The middle has been tougher so to speak. Also what is the name of the brisket rub you use?
I would recommend a pork butt ( 7 pounder) or a whole chicken, they are inexpensive and it wont hurt as much if you mess it up but I will tell you these cookers are awesome to cook on. You will learn as you go, I would also recommend the pit boss brand pellets. Good luck and let me know if I can answer any other question, thanks for watching.
You are wrong about some things in here. The “p” setting is only used on the smoke setting on the knob. The higher the “p”set the higher temps and less smoke. This can be referenced on page 14 of the 820 pro series manual. The second thing is the more closed smoke stack does not necessarily mean it will choke out the fire, there is fans present that force air in the system.
You are correct about the "smoke" setting of the knob being related to P setting. However the higher the "P" setting is, the lower the temp and more smoke you get. A P4 has 18 seconds of auger cycle ON, and 115 seconds off. A P5 setting has 18 seconds on and 130 seconds off. Longer periods between fuel feeds means more smoke and less heat.
He has a different controller then 820 pro which allows you to adjust the P setting on set points other then smoke. The P setting and temp are inverse relationships. Lower P hotter. P stands for “pause” between pellet cycles.
You probably figured this out already about the P setting or maybe it’s my pit boss grill. But the p setting only effects the smoker setting. This I found out through the manual and other youtubers.
Pellet grills are on the rise. I've got a camp chef and my buddy has a traeger. I've researched a lot and the reason I got camp chef is basically due to the ease of clean. It has an ash release and drops ash in a cup underneath. Then you just dump the cup. Every other pellet grill you have to remove grates, drip pan, heat shield, and vacuum out ash. Hope this helps.
The higher the number the more smoke it will produce. Be aware that depending on the weather your fore can go out of the setting is too high or too low. Thanks for watching.
www.walmart.com/ip/Wilton-Bake-It-Better-10-x-16-Copper-Oven-Crisper-Basket/102281815?wmlspartner=wlpa&selectedSellerId=0&adid=22222222228091998315&wmlspartner=wmtlabs&wl0=&wl1=g&wl2=m&wl3=212792550950&wl4=pla-342997524453&wl5=1026548&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=102281815&wl13=&veh=sem&gclid=Cj0KCQjwla7nBRDxARIsADll0kC01LcWBfhV4d60I_nD73xbFkfLnv2Xuo34jeh93fRoIPE72piIOsIaAnCeEALw_wcB. I could only find this one online but I see the exact one that I have ( in black) at Walmart. Hope this helps.
Hi there, I really like the pit boss, when I was shopping for a pellet grill I too was stuck in the middle between the camp chef and the pit boss but I went with the pit boss because of the larger cooking area. I have had it for 2 years and it works very well. I think that the Camp Chef is also a good one. If you have a Lowes , Walmart or Academy I would check them out as they reduce these grill significantly this time of the year. I saw the pit boss like mine but the deluxe model for $400 at lowes and the Camp chef for $250 at Walmart. When I wear out mine I am definitely going to get another one that's how much I like it.
Hey there, I found it in the section where they have all of the baking pans. I would like to mention that they now sell a cuisinart stainless steel rack for grills, i bought it for 10 bucks and I used it for a smoked brisket, worked awesome also. Either or will work. Thanks for watching.
The rack is where all the grilling stuff is at, oh and an aluminum pan with water fits perfectly under it which kept my brisket very moist, kind of a steaming effect. I may just have to do a video on that.
Marcusfabious Maximus on my grill I have to set it to smoke setting then with a small pin ( a pen works) i press the small button next to the dial. Thanks for watching.
John Gibbs a 20 pound bag lasts me about 8-10 cooks, it also depends if you are grilling or smoking. I grill alot so it burns more fuel. When i first got this grill i thought that the pellets were expensive but if you think about it you only use what you need vs if you light a fire with a charcoal bag at $7.00 a bag or so it starts adding up. Did you get a pellet smoker or thinking of getting one?
That is what they told me when I bought a pit boss that it was cheating but all that matter is your eating good I don’t care I get home and I’m ready to put meat in 10 min
looks wonderful! great job! i woulda dug into some of that! oh, yah! almost forgot!- "insert words here that show i know more than you/tips showing that i recognize you did a good job, but i coulda done it just a bit better" :P (so many people can't just say great job anymore)
That is really personal preference, I have cooked them both ways and I didn't see a difference . I cook them fat side up and sometimes I even flip them. Dont worry too much about that because remember that you will wrap it and will get juicy and tender. Thank you so much for watching.
I had never seen her video so I checked it out, some folks believe that if you place it fat side down it will ne protected from the heat but like I said I have tried it both ways and on 3 different cookers, traditional stick burner, pellet smoker/grill and a vertical smoker with the same results, dont sweat it get out there and smoke that butt it will be great. Document what you do and make small adjustments every time until you get it down perfect. Thanks again.
@@thebackyardgriller9076 awesome man thank you! I am about to start one in the next hour. I'm gonna watch the video a couple more times between now and when it's done too 😂. Love the page! Subscribed ✅
I'm a twenty five year veteran hotel chef. To me, the elegance of a dish is in the simplicity of the technique and the quality of the results and presentation. I must give you full credit for your smoke of the butt. absolutely perfect in prep and execution. I would be proud to serve your bbq at any function in any of the 4 star hotels I have worked in. Kudo's my friend, simple, clean, wholesome, eye appealing(we eat with our eyes before our mouthes!)and i have no doubt, delicious. You just earned my subscribe!
Keep cooking and teaching, cause you have the gift!
litltoosee
You just made my day, thank you so much for your kind words.
Great video, as a Texan my ears perked up when I heard Texas style. I saw the Fiesta seasoning and knew 1. You are a Texan and 2. it was going to turn out amazing!!!! Greetings from San Antonio
Thank you!
I like that idea of the wire basket to elevate the meat. I just got my pit boss 820 and fired it up yesterday, and the thought had occurred that the meat might be a bit close to the heat source...Good thinking, i love getting these tidbits of information and tricks.
Thanks, it works very well. I also smoked a brisket and used the same basket, worked very well.
I bought a 7# butt and followed your instructions precisely on my Pitt boss pellet grill. The exception I made was adding a marinade when I wrapped the pork using half a bottle of cheeriwne and an ounce of Bourbon. I could not be happier with the result. I would not change one setting or the cook time. Amazing pulled pork!
That is awesome, a friend of mine asked me to smoke a butt for him I will try adding that as well. Thanks for watching!
Mui
Thank you for the upside down basket trick! I am going to use that to save on cleanup and use the larger bottom rack!!!
You are welcome! Thanks for watching.
I can't find the were basket on the Walmart website. Can you provide a link?
Great tip with the mesh pan to elevate. I recently did a cook with the pit boss and the heat source charred the meat more than wanted.
You are welcome!
If you get the 1000 sqare inch you don't need the basket plenty of room. Good idea on that one though.
@@HookSettinHooligans man I hear ya! I want the 1100 after I wear out this one! Thanks for watching.
Just bought my Pit Boss pellet stove today! I subscribed to the channel, looking forward to all your tips and tricks!
Thank you so much!
this is my go to method for pulled pork, turns out perfect every time.
That is awesome, thank you so much for watching!
I have the exact same smoker! I love it, I also have an offset smoker and you’re right, it’s the same thing, ones just less work. Also as a Texan, if you are ganna call it Texas style use more black pepper :)
Lol! I know what you mean about the pepper, the family doesn't like alot of pepper... what can I do. Thanks for watching, keep on smoking!
You gotta be kidding me man. That bone was f’n clean. I’m impressed and a bit jealous. Great job!
Thank you very much glad you liked it. Thanks for watching!
Just tried this on my pit boss. It was amazing. Thx for showing this
Awesome! Thanks for watching, have a blessed day.
Congrats on 1000 👍 great video,tasty looking pulled pork 😋😋
Hello, great video. I am definitely a rookie at smoking but learning each time I do it. This past weekend I smoked a 10lb. pork shoulder on my Pit Boss barrel smoker similar to yours. I used hickory pellets and set the temp at 250deg. I also rubbed the meat with a good quality BBQ rub and put it in my smoker on the left side opposite end from where the chimney is and placed it in with the fat side down. After three hours I started spraying the meat with an apple cider vinegar/water mixture every hour. When the temp reached 170 I wrapped it in a foil pan like you did except I put about a half can of Dr Pepper in and brown sugar on top. When the meat reached 205 I removed it and let it sit covered for 30 to 45 minutes. The meat was soft and delicious but the bone was difficult to remove and the meat texture was somewhere between shredable and sliceable. Did I cook it to long or...
Checking the temp is good but sometimes you need to cook them longer and you take them out till the probe goes in super tender, yours sounds like you could have cooked a little longer if the bone didn't release easy. But hey thats how we learn by practicing. Thank you so much for watching i really appreciate it.
I’ve been researching these because I’m thinking of getting one soon but haven’t seen anyone cook on them. This pulled pork came out awesome and I will be getting one now! Glad I found your channel !! Just subscribed to you also and hit the bell!!
I know what you mean, I researched for a while until I decided to get one and honestly I do not regret it. Check out my other vids so that you can see everything that I have cooked on it, even a pizza. I really appreciate you taking the time to watch my video. Good night.
The Backyard Griller
Will do that right now
Just got the pit boss a few weeks ago. I've cooked riblets on it the first time out. Now I'm getting some ideas on other things. Going to try the wings this weekend and steaks as well. Now I'm going to order pork butt from my wifes job, and a brisket from my job. Thanks for the tips, and if you have anymore tip please share them. I need all the help I can get.
You will enjoy this grill for sure, thank you for watching.
Nice but the P setting only affects the amoke mode.
Absolutely correct on the P setting.🇨🇦👍🏼
Thanks for this. Good idea on the basket. I think when you probed it you were done! That blade bone comes out at 195 F. Great cook.
Thank so much for watching!
Awesome. I just ordered a pellet smoker and I cant wait to try a couple of your recipes. Great video. Way to represent South Texas, I'm from Mission, Texas myself
Man that is awesome, and thanks for watching!
Whats the name of the basket
well done! Thank you for posting this video
I dont know if your still responding to comments. It's a year later I'm sure your way more experienced now. Not saying you are not cause I am fresh to this 6 months in.. i noticed during the 5 hour smoke process you had the grate below pushed to the side to allow flame thru? Why was that is this a trick I am missing? I always have mine closed for smoking and low on 225 maybe even 200 8 -10 hours deep smoke ring. But why was the grat open and than after you wrapped it in foil you upped temp but closed grate correct?? Looking for some insight on this thank you
Hey there , I checked out the video on the 5 hr mark and it does look like a small flame but it is actually the grease sizzling on the the diffuser plate. At first glance i thought what the heck it does look like a flame but it is not. I always smoke with the sliding plate closed. Thanks for watching and keep the questions coming, I love answering questions. Might not always have all the answers but I will try.
I tried this but injected it with apple juice concentrate. Then when it was done took the juice and put it in a freezer until the fat went to the top scraped it off and poured the juice back over the meat. Amazing
Nice! Sounds like it turned out amazing.
Great job and explanation! I really like half pecan, half apple for this - give it a try sometime. I just got my Pit Boss and I love it so far, but haven't done a long smoke like this yet. Looking forward to it. Steaks came out fantastic today with some oak and a reverse sear. Happy cookin' from New Mexico!
I have to try that combo of pellets, did you use the pitboss brand? I love this grill also, I cook on it at least twice a week on it.
@@thebackyardgriller9076 We're in a small town and I only have access locally to Traeger pellets at Ace Hardware. Is the Pit Boss brand of pellets noticeably better?
@@theoversouls I have never used the traeger brand but I have used camp chef, b&b and pitboss, the pitboss are cheaper and have produced much better results, the other ones are not bad but they are expensive, the pitboss are cheaper and better in my opinion.
Dang that looked awesome. Well done sir!
Thank you so much!
Great video and the BBQ looks so good. I will be smoking 2 for Christmas. I have the campchef pellet smoker and love it. Keep smoking and Merry Christmas.
Thank you very much! I would live to know how they turn out.
I'll be trying this tomorrow, thanks!
Do you have the fire cover open full or half not at all when you did this ?
Fully closed
thanks for the video. I bought my basket yesterday, and going to see if I can cook a pork butt this weekend on my Pit Boss. Subscribed!!!!!
Thank you! I am sure that it will turn out great. It's a big piece of meat so dont sweat it, you will do fine.
Whats the name of the basket
Hi . Great video. What was the exact cut of meat called and how much did it weigh? Thanks
Hi there, it is called a pork butt. It was about 10 pounds. Thanks for watching!
The "p" setting on my Pit Boss Austin XL is only used for the smoke setting. The pellet feed is based on the temp probe inside the grill. Are the other models different?
I am honestly not familiar with that particular model . I will have to look into it.
I use the bone like a caveman to chop it up. It’s so satisfying lol
Lol!
Great video! I plan on using your method to do mine! What temperature was the pork when you pulled it and wrapped it, about 170? Thanks!
It was about 175 , thanks for watching!
Great info I have same grill and never knew about the p setting. Reason I’m here is I want to do a but this weekend.
Awesome! Go for it I am sure it will be great. I will do another butt soon. Thank you for watching!
I forgot to mention that I switched to the Pit Boss brand pellets and man what a difference! Still use B&B but the pit boss brand Pellets are excellent.
Great job!
Where did you find your mesh basket that you use to elevate your meat? I'll want to try that for next time. Thanks!
I found it at Walmart, they also now sell a small grill rack that I also bought and used that works great.
Giving this a try tomorrow. Thanks again and I will let you know how it goes!
Awesome, yes please let me know how it turns out.
Well, I'm starving now!
Lol! Thanks.
Great channel
Thank you! I am posting more videos soon, stay tuned.
Bro, I have that same basket and I am going to smoke a pernil (pork shoulder ) for thanksgiving. I have a Pitboss (thanks Walmart ). Thanks for the P setting cause I was gonna ask. I will try all you recommend and let you know. Thanks, bro. Have a happy thanksgiving! Be safe and god bless.
Awesome! Thanks for watching, I am sure it will turn out great.
Thanks for making this video , it looks great . I didn’t notice much , if any smoke anywhere . I am thinking of switching over to a pellet grill and don’t want to lose the smoky flavor and the fun of smoking . Was it there and I just didn’t see it ?
Hi there yes it was there, I recently started using the Pit boss brand pellets and wow what a difference and they are cheaper. If u want a deeper smoke flavor you can use a smoking tube and you will definitely taste more smoke. I just smoked a 12 pound brisket this weekend n the family had not realized that I used the pellet smoker n they really like smoke flavor. The reason u can't see the smoke is because pellets burn very clean. Thanks for watching. Check out my brisket video, u use the tube that I mention. I do grill every week on this grill with no tube n the flavor is amazing, also keep in mind that you need to season your grill n that takes time.
The Backyard Griller right on , thanks again for great info and I will definitely check out your other videos
Love the video, going to try this soon. How did you season before smoking and what did you add each hour? Just more rub? Any apple juice?
Mark Bender thank you, I add my rub before smoking. I just spritz with water to keep moist.
@@thebackyardgriller9076 Thank You! I'm putting mine one my Pit Boss in an hour.
Awesome! Enjoy.
Really enjoyed this video. Trying it out this morning! Any suggestions regarding flavorful juices for the spritzing?
@@peggybarnhart6267 hi there, I only spritz with water, adding apple juice, vinegar etc ... does not add hardly any flavor. The goal is just to keep the meat moist. Thanks again for watching.
With the broiler plate, do you leave it closed the whole time during cooking & smoking, or do you slide it open it at any time during the cooking?
Hey there, no the plate should always be closed. You only open it when you are going to sear a steak, chicken etc... thanks for watching.
@@thebackyardgriller9076 Thanks so much! How about marinade? After injection & basting, do you pour some in the bottom of the pan, for when you cover & smoke during the remainder of the cooking? Or do you put the butt I'm the pan "dry"?
@@MIKEDRISCOLL45 I do not but you absolutely can, you won't hurt anything.
According to the manual the p setting only comes into effect in the smoke setting. Any setting above smoke just maintains temperature. What are your thoughts
That is correct the P settings must be adjusted while the unit is on the smoke setting however when you adjust the knob to another setting from 200 and above the pellets will feed according to the P setting that you chose, the higher the P setting means that the augor will take a little longer to feed pellets so they will smolder and produce more smoke and of course less heat. If you set your knob to the high setting you can also adjust the P setting for more heat and sear sume great steaks, alot of folks are not aware of that. Hope this helps and by the way I have found that P 5 and the Pit Boss pellets is a great combination for smoking. When I grill I use P 5 also but I crank it to 450 with excellent results.
That is beautiful nice job smashed the thumbs up
T.B.G. nice video sir I have a camp chef smoke pro dlx but have recently for this season atleast have been using my Weber smokey mountain due to food coming out a bit dry in my pellet but I really like your elevation method and I think I need to start adding a water pan oh have you seen the metal cylinders you can put extra pellets in to add more smoke to a pellet grill iam thinking one can slide under the elevation rack well thanks for the inspiration! New subscriber for you.
Man you nailed it! Looks delicious.
Thank you very much !
heck yeah brother
Where did you get that black wire basket? I could definitely use that!
I bought it walmart, thanks for watching.
Nice vid man. I made your wings today. Turned out amazing. I used the Sweat Baby Rays teriyaki sauce and it was really good. Got a butt on now! Love some sweet baby Ray’s!!
I have seen that sauce but have never tried it, I will look into it, thanks for watching
well my PB340 ran four hours at 225, with the pork butt sitting on the basket, then put it in a aluminum pan with doctor pepper and bourbon in the bottom and more brown sugar and butter on top covered in aluminum foil. cranked the PB up to 300 for an hour and the bone end read two hundred degrees with the digital thermometer, but the other end was not quite 190. i even flipped the pan around trying to get it even in temperature. I took it off, and uncovered it, letting it sit for about 30-45 minutes and the bone came out clean, but most of the pork wouldn't come apart like yours. wife wound up taking the meat and juice and ran it in her instapot for 45 minutes and it was good, but i was disappointed in my cooking . tell me where i messed up please. or is it the grill area being smaller i will always have to deal with this?
It sounds like you did a very good job but I have learned that not every piece of meat pork etc cooks the same, I like that you used the thermometer to cook it properly but sometimes they take longer to cook. You will know when they are tender when you insert your probe and it goes in and out very soft with little to no resistance. Bbq takes alot of practice but it really looks like you were almost perfect. Do not get discouraged, I will bet that the next time it will come out spot on. Thanks for watching my friend.
Amazing video man! Now I’m starving!! I’ve been on the fence for so long about a pellet smoker and what brand to get. We bought the mother in law the Pit Boss Austin XL for Mother’s Day and she makes amazing food on that. Thanks for the videos
That's awesome! I love this grill myself. Thanks for watching.
That's some nice looking pulled pork
Thank you very much!
Thanks for the video man, I'm doing a pork butt this weekend for the first time so this definitely helped.
What did you use for a spritz?
I use water and butter, thanks.
Check out my latest pork butt video.
What is the aluminum bucket on the side for? The owners manual calls it a grease bucket but how does it work? Nothing ever goes into it
It is for the grease to drain into, if this is not happening in your grill something is not installed properly. The large heat deflector under the grates should be slanted towards the bucket. Please check that out before you get a grease fire. Let me know if you have any questions.
The Backyard Griller I just checked my grill out, the heat deflector was sitting under the brackets that are supposed to hold it (so on the barrel of the grill) I’ve used this grill 3 times so luckily didn’t have a fire but was starting to get grease build up. Good thing I got this fixed in time.
Glad you caught that on time!
The Backyard Griller I bought my grill as a floor model (that was all they had left) and I was so eager to use it i didn’t double check everything. Btw, going to start your pulled pork recipe in about 6 hours. Lol
Nice!
Outstanding job you did with that pork looks delicious 😋
Thank u sir.
Not to step on any toes or anything but the P-setting is only applicable when the dial is on "smoke". It doesn't make any difference on any other temperatures.
No offense taken, that is exactly how I set it when it is on the smoke setting. Thanks for watching.
FYI Texas style is post oak btw.... great video
Thank you for watching.
When you let it rest, do you let it rest covered or uncovered?
Loosely covered because if you cover it tight it will continue to cook with the residual heat.
The Backyard Griller thanks! I been having problems with it not being as tender. The middle has been tougher so to speak. Also what is the name of the brisket rub you use?
It is the Fiesta brand, if it is tough you may be pulling it off the smoker too soon.
thx for the info,job well done
Thanks for watching!
For Texas-style, shouldn't you just be using coarse ground kosher salt and coarse ground pepper?
I say do what you like and make it your own. It will turn out great.
I am soon to be purchasing a pit boss and I wonder what meat is the best to start out on and experiment on?
I would recommend a pork butt ( 7 pounder) or a whole chicken, they are inexpensive and it wont hurt as much if you mess it up but I will tell you these cookers are awesome to cook on. You will learn as you go, I would also recommend the pit boss brand pellets. Good luck and let me know if I can answer any other question, thanks for watching.
@@thebackyardgriller9076 I subscribed to your channel and look forward to checking you out more in the near future. Thanks
Sean Hall thank you!
You are wrong about some things in here. The “p” setting is only used on the smoke setting on the knob. The higher the “p”set the higher temps and less smoke. This can be referenced on page 14 of the 820 pro series manual. The second thing is the more closed smoke stack does not necessarily mean it will choke out the fire, there is fans present that force air in the system.
You are correct about the "smoke" setting of the knob being related to P setting. However the higher the "P" setting is, the lower the temp and more smoke you get. A P4 has 18 seconds of auger cycle ON, and 115 seconds off. A P5 setting has 18 seconds on and 130 seconds off. Longer periods between fuel feeds means more smoke and less heat.
He has a different controller then 820 pro which allows you to adjust the P setting on set points other then smoke. The P setting and temp are inverse relationships. Lower P hotter. P stands for “pause” between pellet cycles.
Pit boss 700 manual pg 14 higher p setting, more smoke less heat. Lower setting less smoke more heat.
Could you please tell us where you got the wire basket “shelf” great idea and great cook 👩🍳
Thanks for watching, I got the basket at Walmart, I think it was like $5.00
Nice👍👍
Thank you very much!
Glad your back. Fine looking pork. More videos = more subs. Like the inverted basket tip.
Steve Litteral thanks! Work has been busy and I am glad to be back. Thanks for watching!
You probably figured this out already about the P setting or maybe it’s my pit boss grill. But the p setting only effects the smoker setting. This I found out through the manual and other youtubers.
Yes, thanks
I never wrap pork butts or shoulders until I take them off the smoker, then I wrap them in foil and a towel and let them rest for about an hour.
Yes it comes.down to personal preference. Thanks for watching.
can u imagine than in some homemade split pea soup. mmmmmm
Looks great but you forgot one thing.........coleslaw
Lol! Yup I sure did, thanks for watching.
F'n beautiful.
Thank you very much.
Hello BYG, I just found your channel and love it, I am looking to get a Pellet smoker, What Pit Boss Model do you have. thank you for the tips...
Pellet grills are on the rise. I've got a camp chef and my buddy has a traeger. I've researched a lot and the reason I got camp chef is basically due to the ease of clean. It has an ash release and drops ash in a cup underneath. Then you just dump the cup. Every other pellet grill you have to remove grates, drip pan, heat shield, and vacuum out ash. Hope this helps.
We just purchased pit boss, Great video!
Can't wait to use it tomorrow.
Thank you!
Is the p0 setting the best for more smoke or p7
The higher the number the more smoke it will produce. Be aware that depending on the weather your fore can go out of the setting is too high or too low. Thanks for watching.
Man should put some cole slaw on that sandwich Memphis style but good job
Lol! Next time I promise thanks for watching.
looks Perfect
gardini100 thank you very much!
Nice!! Yummy!
Try using Texas toast (garlic bread) for your sandwich.
That sounds like a good idea, I will try it out. Thanks for watching.
P setting only works if it’s set to smoke and not the way you have it set.
I’m new to this. What did you spritz it with?
I just use water, some folks add flavored stuff but it really doesn't do much to add flavor. The goal is to keep it moist. Thanks for watching.
The Backyard Griller
Thanks!!
how good is that !
Well, I know what's for dinner this weekend.
Lol! Thanks for watching.
Hey BYG, the pork butt looks awesome, the inverted basket trick, was that just a plain old office basket or is it used specifically for cooking?
henry lara the basket is used for baking, I bought it at Walmart for about 5 bucks.
Interesting...
can you provide a link to the mesh pan or a description that is an excellent idea.
www.walmart.com/ip/Wilton-Bake-It-Better-10-x-16-Copper-Oven-Crisper-Basket/102281815?wmlspartner=wlpa&selectedSellerId=0&adid=22222222228091998315&wmlspartner=wmtlabs&wl0=&wl1=g&wl2=m&wl3=212792550950&wl4=pla-342997524453&wl5=1026548&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=102281815&wl13=&veh=sem&gclid=Cj0KCQjwla7nBRDxARIsADll0kC01LcWBfhV4d60I_nD73xbFkfLnv2Xuo34jeh93fRoIPE72piIOsIaAnCeEALw_wcB. I could only find this one online but I see the exact one that I have ( in black) at Walmart. Hope this helps.
How do you like your pit boss? I'm looking at getting the pit boss pellet grill or the camp chef pellet grill. Any suggestion?
Hi there, I really like the pit boss, when I was shopping for a pellet grill I too was stuck in the middle between the camp chef and the pit boss but I went with the pit boss because of the larger cooking area. I have had it for 2 years and it works very well. I think that the Camp Chef is also a good one. If you have a Lowes , Walmart or Academy I would check them out as they reduce these grill significantly this time of the year. I saw the pit boss like mine but the deluxe model for $400 at lowes and the Camp chef for $250 at Walmart. When I wear out mine I am definitely going to get another one that's how much I like it.
I hope this helps and thanks for watching.
Is that a pan of water in the back?
Good morning, yes it is. I use it to keep the cooking chamber moist.
What dept in walmart did you find that wire rack
Where they have all the baking pans.
Doesn’t the p setting only work on smoke mode?
Yes, that is the only way it works.
The Backyard Griller ok I thought you had the p setting on but the temp control wasn’t turned to smoke?
one question, did you let the butt rest a few hours after pulling it from the grill?
I only rest my pork butts 20-30 minutes before pulling them.
Great cook looks perfect
Thanks!
The P setting only apply to the Smoke setting. It does nothing on the temperature settings.
You are correct. I have Pit Master 1100 and "P" setting only works on Smoke dial.
Yes I have this same model p setting only applies to smoking. I was going to ask that.
Love the video. Don't bother talking though when you have the lid open. All i could hear was the blower
In what section did you get that square Mash salivate your meat off the pellet grill at Walmart
Hey there, I found it in the section where they have all of the baking pans. I would like to mention that they now sell a cuisinart stainless steel rack for grills, i bought it for 10 bucks and I used it for a smoked brisket, worked awesome also. Either or will work. Thanks for watching.
The rack is where all the grilling stuff is at, oh and an aluminum pan with water fits perfectly under it which kept my brisket very moist, kind of a steaming effect. I may just have to do a video on that.
How do you adjust your p setting?
Marcusfabious Maximus on my grill I have to set it to smoke setting then with a small pin ( a pen works) i press the small button next to the dial. Thanks for watching.
How long does a bag of pellets last
John Gibbs a 20 pound bag lasts me about 8-10 cooks, it also depends if you are grilling or smoking. I grill alot so it burns more fuel. When i first got this grill i thought that the pellets were expensive but if you think about it you only use what you need vs if you light a fire with a charcoal bag at $7.00 a bag or so it starts adding up. Did you get a pellet smoker or thinking of getting one?
@@thebackyardgriller9076 thanks that's what I needed to know, food looks great. Wish we had scratch and sniff, just in this case!
Lol! Thank you for watching.
That is what they told me when I bought a pit boss that it was cheating but all that matter is your eating good I don’t care I get home and I’m ready to put meat in 10 min
That is exactly right, thanks for watching.
When tearing it up. Try a hand mixer. Takes like 30 seconds.
P setting only works while in smoke mode
Went to amazon and for 20$ got a piece that goes in a drill shreds no issue lol..
DAYUM thats a good idea!
looks wonderful! great job! i woulda dug into some of that!
oh, yah! almost forgot!- "insert words here that show i know more than you/tips showing that i recognize you did a good job, but i coulda done it just a bit better" :P (so many people can't just say great job anymore)
Thank you for watching.
Will boneless work too?
Oh yes sir, same process. Thanks for watching!
Did you put the fat cap on top or bottom when cooking? Melissa crookston put her fat side down and I thought that was odd.
That is really personal preference, I have cooked them both ways and I didn't see a difference . I cook them fat side up and sometimes I even flip them. Dont worry too much about that because remember that you will wrap it and will get juicy and tender. Thank you so much for watching.
I had never seen her video so I checked it out, some folks believe that if you place it fat side down it will ne protected from the heat but like I said I have tried it both ways and on 3 different cookers, traditional stick burner, pellet smoker/grill and a vertical smoker with the same results, dont sweat it get out there and smoke that butt it will be great. Document what you do and make small adjustments every time until you get it down perfect. Thanks again.
@@thebackyardgriller9076 awesome man thank you! I am about to start one in the next hour. I'm gonna watch the video a couple more times between now and when it's done too 😂. Love the page! Subscribed ✅
Awesome! Good luck and thank you.
Hey Bro! Check You out with the Pellet Mod? Nice!!!! \m/
Heavy Metal Bar-B-Que thanks bro!
Master built smoker electric
You had me right up until you broke out that baby rays sauce killed it for me
Lol! But it's a good sauce!🤣🤣 thanks for watching.
I loved your video just got the boss but do me a favor and dont laugh .i got some sauce from Lowe's it's called bone sucken sauce its great
@@keithmorris341 gotta have fun man that is why I do these videos. I have to look into this sauce, thanks.
word to the wise... DO NOT attempt to assemble your pit boss after 14 bud lights...takes FOREVER.
Lol!
Fat cap up or down
I go up.