Smoked Brisket Taste Test and How to Smoke Brisket in a Pit Boss Vertical Smoker
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- เผยแพร่เมื่อ 16 ต.ค. 2024
- We smoked a 10.5 pound wagyu brisket today in our Pit Boss 3 Series vertical pellet smoker. The brisket arrived pre-trimmed so there wasn’t much for me to trim but I walk you through a basic backyard smoked brisket trim.
The Pit Boss 3 series temperature dial was set to 275 and the temperate at the rack level where the brisket sat stayed around 240 the whole time.
We cooked it in the Pit Boss Smoker at 275 for 4 hours and finished off in the oven for 5 hours. Next time, I will keep it in the Pit Boss smoker for 5 hours to get a better smoke ring and better bark.
I want to thank Ted from It’s All About the Rack for stopping by and giving some advice on how to cut the brisket as well as being a taste tester.
Go check out Ted’s TH-cam channel here: • bacon wrapped cheese s...
Weekend Warrior BBQ, thanks SO MUCH for the brisket smoking in a pellet grill video, as I have a Pit Boss Austin XL and have never cooked much less smoked a brisket and I want to this summer. I got a lot of tips from your video.
1) Dry Rub
2) spray with vinegar and apple juice mix every flip
3) flip ever 2hrs
looking at what you did helped to give me ideas on how I want to try to smoke my first brisket. Now to figure out my dry rub.....salt, black pepper, red pepper, garlic powder, onion powder, light coat of Worcestershire sauce before dry rub for flavor and binging. Buy HUGE brisket, cut into 4ths and cut one normal and cut one into small cubs for burnt ends. Thanks will try.
Cool videos, I have a vertical model as well. One thing I'll add is - go ahead and leave the brick in there, just move it to a different rack. the hot brick will help you recover your temperature quickly after each opening of the door.
Thank you very much and thank you for sharing that tip! I never thought about that... makes perfect sense!
Mike and Ted ! Great job ! First brisket cook ? Not to shabby what so ever ! I like to separate the point from the flat after it’s cooked. But I like making burnt ends ! Great video !
Great video’s dude. I got my pit boss pro series 4 about a year ago and your video’s have really helped me with learning how to cook with it. Trying out a brisket this coming weekend and I’m using the same rub you used in this video. Wish me luck!
Thank you! I have been addicted to brisket ever since this video. Good luck. Have fun. Let me know how it goes
I like the fact that your honest . That’s one of your best traits. I’ll have my go round with my brisket. As always , it’s a pleasure watching . Thank you! Ted I’ll be checking you out .
Jose, I was never a good liar so I gave it up a long time ago :) Thanks for watching, buddy! I appreciate it.
The Culinary Cookhouse 😁honor and a privilege
@@WeekendWarriorBBQ and THATS why i subscribe to u, im getting the series 3 , its small BUT i dont need to smoke a whole cow!!
You have convinced me on getting a Pit Boss Smoker. Saw one at Lowes that I'll be picking up and try smoking for the very first time in my life. I gonna try this brisket and another video I saw where you smoked robs. Thanks for your videos!
You are going to love that smoker, Edgar! It’s perfect for someone (like me ) who is just starting out.
Make sure you understand that instruction manual! It took me a few days to figure out smoking on "smoke" instead of dialing in the temp right away.
Have one as well since I work for lowes. Got a good deal on mine !!
Bought the smoker just because of your videos. I'm beginning and I appreciate the help. You satisfy my OCD and taste. Thanks bud.
Awesome! You are going to love that smoker. Welcome to the club 😎
@@WeekendWarriorBBQ You did the same for me thanks!
For the first experience that turned out wonderful. Have a blessed Sunday
Thank you!
Wow. My first brisket that I cooked was terrible. The next time I cooked one I actually paid attention to temperature and it came out super tender and juicy.
Thank you! I had a lot of great advice from Ted (the other guy in the video) the day before. I am going to try another one before winter... can’t wait to get it done 😁
Great video! Doing my first brisket for Christmas in my Pro Series 4 vertical smoker…love this Pit Boss! Merry Christmas brother
Merry Christmas and I hope your brisket turns out amazing!
Hey how did cooking your brisket go I just got the same model smoker for Christmas and im smoking my Brisket tonight wish me luck
@@matthewlacau1306 My smoke ring and overall flavor were really good. I was a little pressed for time though so it wasn’t as tender as I would have liked at the end of the flat, but everyone said it was very tasty. (My wife bought a “choice” cut from Costco so I’ll try “prime” next time) I’ll definitely be cooking it longer next go around. Hope yours turned out great!
Keep it up, man! Really enjoying your style and what you bring to smoking.
DCBenson7 thank you! I’m gonna keep cranking out the videos 😁✌️
Great video! I have the same vertical smoker. Where did you get those bigger wheels and how did you install them?
Factory ones are really small and don’t roll around easy if the floor isn’t completely smooth.
Oh my Mike looks great for your first brisket! You know i love your videos but my mouth wont stop watering man dang !
Thanks, Yochum! Now that I've got my first brisket under my belt I cant wait to try it again and experiment a few different ways!
Just got a pit boss for Chrissy... Will def try this you guys rock...ex chef as well... God bless
Holy wow I was intimidated looking at that cut ! I would be so afraid to ruin it lol ! You had to be jumping up and down with how great this turned out :) This looked so delicious and seems like it was perfect ! Nice job :) Delicious and thanks for sharing !
I’ll tell you what, Mel... it was a little intimidating because I did t want to screw it up and over cook it. When Ted gave me an A+ rating after he taste tested it, that made my day 😁
This smoker is very similar to a convection oven with the difference being it adds smoke. So with that in mind, if you can cook it in an oven you can cook it in the smoker 😉
Looks great! I have the pro series and we do briskets often. They’re usually 15-20 pound briskets and they fit perfectly believe it or not.
Great job Mike, your buddy gave you sound advice, the only thing I'd do different is I leave it in the smoker till done. Look very tender and very juicy. My brisket is resting in the cooler on a 2 hour nap. Good call using the brick to fit the meat in. Get over to WallyWorld to get your series 5 there's plenty of room. Keep the videos coming
I think next time I'm going to try it without wrapping it. What do you think?
@@WeekendWarriorBBQ I worry about over smoking and getting a bitter taste, when you put it in the oven like you did I wouldn't wrap cause there's no smoke, I don't wrap on my ceramic smokers cause no smoking woods left cause I quit adding wood at 140. The temp fluctuations on the pitboss verticals causes it to produce smoke till the end. My Green mountain pellet smokers don't produce much smoke at 275 so you could get away with it but Malcolm Reed always wraps when color is right and cooks till tender, that's what I do.
That is good info about not wrapping in the oven.
I just did my best brisket ever and I've done near 100 photos on twitter
TED! With the great tips teacher of the year!.. 👍🏼
Rob D! I agree. Ted is super knowledgeable and a great teacher! 😁
Ragu that’s pasta sauce 😀looks great man! Made your pork loin a few days ago with the rub you made it was amazing!
Nice looking brisket bro. Great information guys!! Have a great week.
Thank you! You have a great week as well :)
Brisket is my favorite cook I use olive oil for a binder my experience with worshetichire sauce it makes a great tenderizer I usually just leave my brisket alone good job keep it up I know I totally misspelled worshestshire sauce 😂😂😂😂
I can’t spell it or say it 🤣🤣🤣
@@WeekendWarriorBBQ lol no doubt brother
what about putting your rub on and letting it dry brine in the fridge overnight? i do this when i grill, but i just got this smoker so im wondering if you've done that
Yes. You can do that
Hey Buckeye, did you know Harry Soo’s rub made in Cleveland? Louis at R-Shack BBQ and more got 3/8 rebar the width of his shelves and meat hooks from Gateway Pit Barrel smokers and got some meat hooks. Lava lock has the as well and has “hung” ribs and other cuts as well. I have the hooks just need the rebar. Just and idea I think is cool.
Hi, John. Yeah I saw his video when he visited the place that makes his rubs... I liked that rub a lot. I'll have to look up Louis channel. That sounds like cool idea.
Meat hooks can be had on Amazon, Gateway Pit Barrel Smokers or from Lava Lock. Think you with your excellent skills god really come up with some great cooks. Louis at R-shack BBQ and more has a couple three videos where he did mods and meat hanging. I’ll be getting my rebars Wednesday. Really like watching your videos, as if you couldn’t tell
If you don't mind me asking, where did you get your wagu brisket and what was the costs? Love your videos BTW! :)
Great Video Mike, I enjoyed the Pro Tips. Keep The Smoke Rolling!!!!!
We just bought the KC Combo 4 in 1. I have watched all your videos. And love everyone one. But I have one question. You have never talked about the adjustment of the vent on top of all models. So can you advise us as to how to adjust the top vent for the best smoking?
Thanks. Love the vids and thank you for all your time you put into these amazing tutorials!
Thank you very much. The chimney cap can be adjusted to help you maintain temps in your pit. I don’t mess with it too much but as an example: in cold weather I’ll close it down a little bit to try and keep the hot air in there. Most of the time I keep it at about half way.
@@WeekendWarriorBBQ again. You're awesome and thank you.
Cant wait for the next video.
Man i wish i would of came over. That brisket looks great!
Leprechaun TV jay, I’m surprised you don’t have a game camera hidden at mikes place so you know when he’s doing these!
@@eastwindfarms3671 Thats funny! I was invited
lmao!
How did you install those nice caster wheels and do you have a link for them.
Hey mate did ya just chuck it on 250 straight away of did ya run it
On the smoke setting for a while before ?
Looks Amazing bro makimg one today same pellet smoker but a 19 pound briskit after it reaches its temp how long should I leave it in the smoker for wife has the oven busy baking
Hi, Euginio. After you wrap the brisket, leave it cooking in the smoker until it is probe tender. this will happen somewhere around 200 degrees to 210 degrees internal.
Cool thanks for all the help
@@WeekendWarriorBBQ at what temp should I put it at wen a wrap it
I like to smoke a brisket at 250 degrees and then wrap it when it has the color/bark that I like... typically around the 165 degree mark. Then I let it cook until it is probe tender. Your 19 pound brisket is going to take a long time but it will be worth the wait
@@WeekendWarriorBBQ yeah its 7am in cali out the top of you're head how many hours you thinking should put it in there for
I should get out of bed hahha
Thanks Mike and Ted, see ya in September!
Looking forward to it
Successfully made me hungry again. Great Video!
Thank you! I'm getting hungry just thinking about it lol
Great idea with the brick.
Love your vids.
Great video and great info. Thanks!!
Did you have water in the bottom tray the shot time you cooked that bad boy
Yes I did.
HEY MIKE, that was one awesome cook, and it turned out with some great color and it looked so juicy and tender. You did a great job with putting on the rub heavy, a lot of people don't know that, they think oh why all that rub, well that is a big piece of meat and it needs that much, in order to taste good and it also gives you a better bark, next time call me and I will taste test it for you over the phone. LOL!!!!! AWESOME JOB MIKE. GOD BLESS YOU BROTHER.!!!!
Thanks, Joe! Go check out Ted’s channel Its all about the rack. Link in the description and on the end screen.
Would it work to hang the brisket on a meat hook from the top shelf in the highest position? Or would it not wit vertical in the 3 series?
I’m New to this, What would you do if you found a type of Tumour in the meat? Cut it out or Throw the meat out?
Hi, Chris. I’ve never had that happen to me. My instinct would be to throw it out.
@@WeekendWarriorBBQ Cheers, that’s my thoughts too !
Great Brisket Mike ...nice color and super Juicy and tender .. Cheers
Thank you
Brisket looks amazing. Where can I buy that shirt at???
Did u use the water tray wn u smoked this?
Great video.
I appreciate that you give us the good, the bad, and the ugly. It helps me grow along with you.
That’s what is all about 😁
Nice brisket...have you ever mentioned what kind of gloves you are using?
Hi, Mickey. The gloves are AMMEX Black Nitrile from Amazon. I also use the white gloves underneath for handling hot foods and those are Liberty P4517Q Cotton from Amazon as well.
You see how the pan side has no bark? If you would of wrapped it and kept it in the smoker it would have that bark all the way around.
Yea this is definitely the Jeremy Yoder we have at home.
This is awesome so cool to watch!
I’m thinking about buying this exact smoker. I’ve never owned a electric smoker. I live in a apt. In Norfolk VA and the weather here ranges from hot and humid and wet and cold I was wondering if it would be smart to keep it stored indoors when I’m not using it? I will be buying a cover for it as well.
Thank you! Yeah, I store mine in the garage. If you have the room I would definitely do that
Weekend Warrior BBQ Awesome, I have some spare room in my bachelor pad apt haha kidding. Any idea of the weight of this smoker?
Thank you so much
Nolan Romo it weighs about a 100 pounds empty. Add another 40 if the pellet hopper is full
Weekend Warrior BBQ Not to bad I could manage getting it off the loot ledge to my porch. Going to Walmart to pick it up tomorrow, I’m going with this one over the pro series 4 at Lowe’s. Thanks again bud.
Did you use water in the water pan during the smoke?
Hi, Bill. Yes I did.
Honestly it will take on more smoke through that paper. I don’t feel it’s a waste of pellets, but to each their own.
I do not really care, but having live in TX, first thing I thought was texas crutch
Nice job brotha man
Thank you, Kenneth! That was my first brisket and it turned out great
@@WeekendWarriorBBQ yes sir waaaay better than my first one
Did you upgrade the wheels on your 3 series? Awesome mod! Do you have a link? My 5 series is kinda hard to move.
April Foye hi April. I did upgrade them and I really need to do a video on it. I’m going to try and get e video out before the end of the year.
@@WeekendWarriorBBQ Awesome :) also, if was going to finish off the brisket in the smoker rather than the oven, would you still wrap in butcher paper, and would you leave the dial set at 275 for the 5 hours?
My smoker doesn't have a 275 setting? It jumps from 250 to 300!
250 will take a little bit longer and produce more smoke flavor. 300 will cook a little bit quicker and have less smoke flavor.
Is the prob that comes with the Pit Boss very accurate ?
I prefer to use a different Probe... something I can monitor remotely
Question. Can I use apple juice in a spray bottle to keep meat moist
Yes you can. I like using apple juice on pork.
Weekend Warrior BBQ keep that in mind. I’m cooking a Brisket tomorrow so I will use water for that
Daniel Rider I know people who use grape juice on their brisket to help give it that really dark bark.
Weekend Warrior BBQ I decide to use the Worcestershire sauce and a pit boss rub.
Weekend Warrior BBQ really like the vids, keep them coming!!
that is a lot of meat looks tasty cool smoker
For a fist time brisket came out pretty good
Thank you! I can’t wait to try it again. 😁
First off picking Wagyu for your first time is crazy but it looks like you pulled it off. Secondly why did you pass up on burnt ends???? Wagyu would have given you some amazing meat candy.
How did you crack the glass in your smoker..??
I didn’t that I know of. Where did you see that?
When you were cleaning the glass it look like it was cracked. Never mind I’m glad you didn’t..!
Those are spiderwebs 🕸👍
That was a great video and I learned a lot, nice job! Now I'm hungry!
Thanks, Jeremy! I learned a lot on that cook as well. It was one of the most flavorful briskets I've ever eaten :)
Never in my 50 plus years of bbqing down in Texas ever smoked a brisket at 275.. 210-215 low and slow.. Fat cap should always be up as well.. Then you cook it most of the way in the oven? Big no no! Must be a midwest dude.. lol
Miguel, I appreciate you leaving a comment and sharing the way you think works best. I am certain that if I tried your bbq I would love it!
You might enjoy this video th-cam.com/video/hg62RUHKlkA/w-d-xo.html
Have a great night Miguel and happy smoking to you 😁
lots of people are now doing higher temp cooks and getting great results even us Texans. he had fat side down cause the vertical smokers heat comes up from bottom and it makes a better render. it's what I do and it works better the fat side up.
Looks delicious 🤤
Marry me?
one major thing with pellet smokers is all that pellet dust blowing all over the food and that's not healthy -
Thanks for doing this video! Looked delicious! Hope mine turns out this good.
You’re welcome and it will turn out that good. Use the cooking times as a rough guideline... wrap it when you have a nice dark bark that has hardened a little bit. Then finish the cook until a meat probe or toothpick pulls out with very little resistance. Temperature really doesn’t matter but a rough guide is around 205 degrees. Let it rest for at least an hour and then enjoy all of your hard work 😁
Beef ribs next bro!
I like the sound of that! Consider it done :)
looks more like pellet grilling than smoking,
Don't mess up that wagu bud.. expensive meat!! Lol
Brave. Smoking an expensive brisket on your 1st try.
I was a little nervous about it but after watching a ton of videos I felt pretty good about it. It turned out great :)
OMG ! Rule #1 Never cut towards your hand or any body part for that matter! Jesus !
Who doesn't love worcestershire? I do shots of it while cooking.
Weekend Warrior BBQ, thanks SO MUCH for the brisket smoking in a pellet grill video, as I have a Pit Boss Austin XL and have never cooked much less smoked a brisket and I want to this summer. I got a lot of tips from your video.
1) Dry Rub
2) spray with vinegar and apple juice mix every flip
3) flip ever 2hrs
looking at what you did helped to give me ideas on how I want to try to smoke my first brisket. Now to figure out my dry rub.....salt, black pepper, red pepper, garlic powder, onion powder, brown sugar, light coat of Worcestershire sauce before dry rub for flavor and binging. Buy HUGE brisket, cut into 4ths and cut one normal and cut one into small cubs for burnt ends. Thanks will try.