I remember when I was that enthusiastic about buying a Brunswick, it was the worst thing I’ve ever purchased!! So many err codes, never got a full cook, not worth the price🤷🏽♂️
I picked up this grill over the weekend. Put it together, and the auger motor wasn't working. Customer service was great. They are sending me a new part for free. I have a Traeger but am really looking forward to using the Brunswick. Great video. Very detailed. Thanks.
Starting the Pitt boss pro right now for my first brisket cook. I'll keep you updated. If it's anything like the ribs you taught me to cook, my family is in for a treat! Thanks man your my go-to for smokin recipes!
Just took it off. Went 15 hours at 230. Wrapped in foil (didn't have paper) at the 6 hour mark, around 155 (stalled hard). Now it sits in a cooler for about 8 hours until dinner time. Will report back after we eat 😁
I absolutely will. Thanks brother. Just started my channel and looking for all the advice i can get since i have not pulled the trigger on one yet. And pocking up my Brunswick this week. Happy smoking
Hey brother I am going to rock that brisket out tomorrow night. Question.. if I smoke it over night do you spritz, turn, throughout the night, or just let it ride overnight without touching it.
I’m glad your Brunswick works!! The one I purchased a few months ago was the worst item I’ve ever owned….. never had a full cook, kept getting err codes and had to finish off my Q in the oven! I did return the crappy Brunswick to my Walmart and got my money back , ended up buying the LongHorn from Amazon for $230, I don’t have the Bluetooth capacity but at least it does what I need it to do, and that’s cook with smoke!! Wish I didn’t have them issues with the Brunswick… but oh well, sometimes the best ain’t the best !
Im new to the pellet smokers. I bought the Brunswick Platinum smoker after waiting 6 months. My question is, what are the benifits of using charcoal pellets whth other pellets? By the way, GREAT VIDEO, THANKS!!
Howdy Dennis! Great question, the main reason why you want to experiment and try out different hardwood pellets is to dial in the perfect mouth watering BBQ flavor you are after. Some like BBQ more smoky or savory or sweet or bold or a combination of each. Add charcoal pellets help get a taste very similar to doing bbq on a kettle using charcoal and wood chunks.
To lazy to turn the dial Ha ha. Lol your shirt is buttoned wrong? Holy crap where did all the webers go? That looks amazing Andrew. Easy clean up eh? Stay safe & take care of you all. Thanks for sharing eh :))
@@GrillSergeant Great video Do you get the good smoke flavor with that smoker I have the same one and not so much smoke flavor? I'm on my third brand of pellets. still looking for more smoke flavor.
I have this smoker and everything takes forever, I wonder if there is an issue?? Smoked some ribs at 250° for 6 hours and it was only at 140° internal, needed to up the temp to finish Same thing with pulled pork at 250° (6 pounds) 12 hours in and only reading 145°, everywhere I look everyone's finishes so quick compared
Forgive me if this is the wrong place for this question. I’m new to Smoking and just bought and burned-off my PitBoss Brunswick. I set it to 380° and noticed at one point it was up to 418°. I double checked my setting and then, for whatever reason opened up the chimney some more. It seemed to balance out and chug along. How do you use/set/adjust the chimney? A google search ends with very little info on the subject.
What was process of changing temp for wrap? If I smoked at 225 and then wanted 250 wrapped what is that process? How long it takes to recover temp after doors open? Thank you.
Hopefully Sarge you'll separate the flat from the point when u disect it. I see a lotta guys just cut it in the middle.. I don't. I separated mine!! It's lovely!!
Thanks for the great video. I would like to know what the temp options are? I purchased a 1150 pro, and returned it do to the limited temp options. They were all preset and only adjusted at 50 degree intervals.
Look into one with a PID controller. Better temps and more versatile in setting temps also. A lot of individuals put a Rec Teq controller in their PB also due to this.
You could have sent the controller back to PitBoss for a firmware update. It has a PID Controller which you want, but the firmware update allowed it to have temperature control like the Brunswick in this video.
I am new to this .I just got a Pitt boss series 5 yay.Can you tell me why you use butcher paper instead of foil.Then foil for Ribs Thanks for your great info
On smoke you were showing 145 degrees. Is this what you have been averaging on the smoke setting? I want this bad boy to make sausages at home and low temps like that would really help. Thank you for sharing Brutha.
Love your channel my boy! I just got my Brunswick yesterday. I want to smoke a brisket for 4 of July for my family. But my question for you sir is, could you smoke ribs while you are doing the brisket at the same time?
I’m looking into getting this smoker. I’m torn between the Pit Boss Brunswick and the Camp Chef XXL Vertical Pellet Smoker. Quick question: I’ve seen videos that suggest to have the point of the brisket face the heat source so the flat doesn’t dry out. With the way the Brunswick is built, is there a preference on which way your brisket is facing?
I’ve done it both ways. The heat distribution is pretty even so you really can’t go wrong. That being said I usually do fat cap facing down out of habit :)
I am currently smoking a brisket. 10lb, been in for 8 hours, internal temp of 175. Sprayed every 30 minutes after the initial 2.5hrs with 50/50 apple cider vinegar and water. When I wrapped it, the bark was more of a redish brown color where as yours is almost a blackish color. Most briskets I see smoked online end with that blackish bark. What am I doing wrong?
Please help me like my Brunswick. I am on week 2 of trying meats and Temps. I get little or NO smoke flavor at all. This unit is acting like a good pellet grill, I am on the verge of returning the unit. What am I doing wrong? Please don't suggest adding a smoke tube, I bought the Brunswick to be a smoker.
Started prepping the brisket at 10am on Saturday...and slicing it 10am on Sunday. If I were to do it again, I would put the brisket on right before I go to bed...then enjoy Brisket for dinner the next night...
What temperature swings do you see on the Brunswick compared to the CopperHead ? Also , the Brunswick is up to Series 5 , do you know what changes they have made ?
I just bought a PB pro series 4 - 2, and am going to smoke a brisket tomorrow. After you wrap the brisket, do you continue to use the pellets? Can you run the PB pro 4 - 2 without pellets? I didn't see any smoke when you opened the door the last time. Thanks
Can you tell me anything about the new pit boss Lockhart I’m wondering if that’s better than the platinum Brunswick I’d like to have both grilling and smoking but I’m not sure the Lockhart is any good
If you are after even cooking / smoking temperatures I really enjoyed the Brunswick. I have never used the Lockhart (it looks awesome) but I think I heard the top cabinet runs a lot cooler than the main cooking area.
@@GrillSergeant thankyou , it seems like i would be give up a lot of good features for actual cabinet Smoking if i got the lockhart . I really enjoy your videos. I bought the Brunswick yesterday, because of your wonderful video. I went back today and saw a lockhart there . So i was thinking of swapping it out . Thankyou very much for your reply and your very educational videos.
How was the actual smoke flavor? I just got the pro series and have issues with actual smoke flavor. I want to get that dialed in before cooking a full brisket, as I smoked a church roast for 8 hours, had a nice smoke ring but no smoke flavor.
@@GrillSergeant at first I had some traeger hickory from an ooni pizza oven I used. And then switched to bear mountain competition after a suggest and got some smoke flavor with that.
I have a pit poss vertical 5 series Would you Recommend doing 2-3 briskets on there at the same time if needed ? Do you think all will be done at different cooking times ?
@@GrillSergeant thank you for that ima give it a try ! Never thought of swapping them mid cook. I know top rack always takes a little longer then bottom or mid
How do you think it'd do with 3 brisket? Think they'd need rotated etc. My issue with the pro 4 was the bottom on got done well but seemed to prevent the heat getting the top.
Awesome video! I have a Pro Series 4... how do you think Brunswick is in comparison? Better at holding consistent temp with new digital PID controller?
I smoked a brisket overnight. I seasoned it put it in the same smoker at 230 - smoked for 10 hours but have basically no bark on mine. I used a cherry oak blend for the pellets. Any idea why I did not get a bark? I am pulling it to wrap it now when the meat is at 170. Any advice would be great. It is my first time with a pellet smoker.
I have a smoke tube but it smolders out to quick. Even lighting it with a huge torch and letting it burn out side for 15 mins before putting it in. What’s the PI controller and how should I fix it?
Did you verify the accuracy of the temperature inside the smoker using a different thermometer? I have a Green Mountain pellet grill that runs 50 - 100 degrees hotter than the grill itself indicates.
If I recall it was around 18-20 pounds. If you are looking to try out a brisket I would recommend checking out this video instead th-cam.com/video/-h9e_TQM-ak/w-d-xo.html this video was the best brisket I’ve ever made
I need help brisket internal temp is not moving from 155. It already hit 165 and I wrapped it and put it back in but now it won't move from 155. It's been 10 hours already am I missing something? Should it take this long?
You hit a hard stall! Are you still smoking it lol I had the same problem I turned up my temp to 270 and it finally broke that stall. What did you do to get over that hump? I was reading all these comments to see what grill sgt did to get over the stall….
Get the pro 400 series 2 at Lowe's it's in stock it has a lot of the improvements that the Brunswick has and actually the Ash depot is betterI wanted the Brunswick but then the lady said there's a series two for pro 400 and it has all the good improvements
the fat that gets trimmed off, i feel like there should be lots of oil and flavor in it, but everyone seams to trim it off and chuck it, am i wrong, is there no way get more flavor with it or is it really just tough silver skin like fat that doesn't reader anything out?
Since you are not transporting the brisket anywhere, why not just leave it wrapped and stick it in the oven, I mean it's made to not let air in. That's what I do.
Traditionally you want the fat cap facing the heat source. I’ve done it both ways. But if it’s your first one, fat cap down and you should be good to go. Let me know how it turns out.
Can't wait until I can get the Brunswick. I'm gonna ask for forgiveness after buying it. Great video!
You can blame me, it's OK. lol
Easier to ask forgiveness than permission. I'm in the nice spot I answer to nobody as soon as I see it's in stock I'm getting that Beautiful beast
I remember when I was that enthusiastic about buying a Brunswick, it was the worst thing I’ve ever purchased!! So many err codes, never got a full cook, not worth the price🤷🏽♂️
@@spongebobbies same mine never worked once
I’m glad I found you ! Wonderful things comes from this smoker.
Cheers! 🍻
This guys a nice neighbor lol. Whispering lol
Dude. You did a really nice job on the cook and the explanation of the cook. Maybe some of your best work yet. Nice job!
Thank you Tommy. One day I'll figure this out. LOL
Great cook. Looked super super cool. Watched entire video. 4am. Damn son. Brisket dedication. Looked super juicy.
4am was crazy. Praying for you Josh! You got this bro!
I picked up this grill over the weekend. Put it together, and the auger motor wasn't working. Customer service was great. They are sending me a new part for free. I have a Traeger but am really looking forward to using the Brunswick. Great video. Very detailed. Thanks.
I want one of these pitboss smokers!
Great video, thanks for your time.
Starting the Pitt boss pro right now for my first brisket cook. I'll keep you updated. If it's anything like the ribs you taught me to cook, my family is in for a treat! Thanks man your my go-to for smokin recipes!
Just took it off. Went 15 hours at 230. Wrapped in foil (didn't have paper) at the 6 hour mark, around 155 (stalled hard). Now it sits in a cooler for about 8 hours until dinner time. Will report back after we eat 😁
love your videos , thanks .
Thanks for watching if you want to try out a brisket this one is a good one to follow: th-cam.com/video/-h9e_TQM-ak/w-d-xo.html&t
Awesome walk through. Going to attempt my 1st brisket here next week.
Thanks Gaven! I would give this one a watch…this was hands down the best brisket I’ve made: th-cam.com/video/-h9e_TQM-ak/w-d-xo.html
I absolutely will. Thanks brother. Just started my channel and looking for all the advice i can get since i have not pulled the trigger on one yet. And pocking up my Brunswick this week. Happy smoking
Hey brother I am going to rock that brisket out tomorrow night. Question.. if I smoke it over night do you spritz, turn, throughout the night, or just let it ride overnight without touching it.
@@gavensgoodeatsbbq4162 I let it ride overnight. It lets the meat form a really nice bark.
Epic fail on my 1st brisket bro. It was Horrible
Great looking brisket Sgt. Nice smoke ring and juicy for sure. Awesome job 👍🏻
Thank you Michael! I've been enjoying brisket leftovers for the last 3 days LOL
nice brisket on a vertical . That Brunswick looks pretty awesome!
Thank you but this brisket does not hold a candle to a brisket that I just smoked for a competition: th-cam.com/video/-h9e_TQM-ak/w-d-xo.html
Made the mistake of putting my brisket in at 11:30 at night just wrapped it in butcher paper at 5:10 am but its worth it 👌
That java chop house is awesome!! The flavor u get is amazing
I’m glad your Brunswick works!! The one I purchased a few months ago was the worst item I’ve ever owned….. never had a full cook, kept getting err codes and had to finish off my Q in the oven! I did return the crappy Brunswick to my Walmart and got my money back , ended up buying the LongHorn from Amazon for $230, I don’t have the Bluetooth capacity but at least it does what I need it to do, and that’s cook with smoke!! Wish I didn’t have them issues with the Brunswick… but oh well, sometimes the best ain’t the best !
Dude. You finally smoked on it. Well done my friend.
Bro, thank you for your patience! Next video drops tomorrow! :)
Im new to the pellet smokers. I bought the Brunswick Platinum smoker after waiting 6 months. My question is, what are the benifits of using charcoal pellets whth other pellets? By the way, GREAT VIDEO, THANKS!!
Howdy Dennis! Great question, the main reason why you want to experiment and try out different hardwood pellets is to dial in the perfect mouth watering BBQ flavor you are after. Some like BBQ more smoky or savory or sweet or bold or a combination of each. Add charcoal pellets help get a taste very similar to doing bbq on a kettle using charcoal and wood chunks.
@@GrillSergeant Thank you!
Excellent video!! Nice job, brisket looks super good!
Definitely one of the first cooks I will try on my Brunswick thanks for sharing the tips!
New subscriber saw you on Castle hives live stream
To lazy to turn the dial Ha ha. Lol your shirt is buttoned wrong? Holy crap where did all the webers go? That looks amazing Andrew. Easy clean up eh? Stay safe & take care of you all. Thanks for sharing eh :))
Hope we get this model in Canada, wanted a series 5 but this seems much better.
I have the 4 series and it has a lot of really nice upgrades to it.
Lowes carried pro 400 series 2 which has several things similar much better than series 1
Great smoke ring Sarge!!
Awesome cook bro!
Thanks James!
Great Brisket demo I wasn't even expecting. I was just expecting to see results on how the Brunswick did and got a full brisket class.
Thank you Richard! It also helps me keep track of how I did it so I can review it again LOL
@@GrillSergeant Great video Do you get the good smoke flavor with that smoker I have the same one and not so much smoke flavor? I'm on my third brand of pellets. still looking for more smoke flavor.
I have this smoker and everything takes forever, I wonder if there is an issue??
Smoked some ribs at 250° for 6 hours and it was only at 140° internal, needed to up the temp to finish
Same thing with pulled pork at 250° (6 pounds) 12 hours in and only reading 145°, everywhere I look everyone's finishes so quick compared
What’s up Grill SGT? Awesome job! I wish I could get a taste. Looks really good.
Thanks Jimmy! It was a LONG but fun cook!
Great job, how many pounds of pellets do you think you went through on that cook?
Nice smoke ring.
Thank you!
Hey Sarge!! Hooahh
Forgive me if this is the wrong place for this question.
I’m new to Smoking and just bought and burned-off my PitBoss Brunswick. I set it to 380° and noticed at one point it was up to 418°. I double checked my setting and then, for whatever reason opened up the chimney some more. It seemed to balance out and chug along.
How do you use/set/adjust the chimney? A google search ends with very little info on the subject.
Out of stock can’t wait until it’s available
Nice cook 👍👍
What was process of changing temp for wrap? If I smoked at 225 and then wanted 250 wrapped what is that process? How long it takes to recover temp after doors open? Thank you.
Hopefully Sarge you'll separate the flat from the point when u disect it. I see a lotta guys just cut it in the middle.. I don't. I separated mine!! It's lovely!!
Thanks for the great video. I would like to know what the temp options are? I purchased a 1150 pro, and returned it do to the limited temp options. They were all preset and only adjusted at 50 degree intervals.
Hey Clint, I'll double check but I think you can go from 150-420 in 10 degree increments...
Look into one with a PID controller. Better temps and more versatile in setting temps also. A lot of individuals put a Rec Teq controller in their PB also due to this.
You could have sent the controller back to PitBoss for a firmware update. It has a PID Controller which you want, but the firmware update allowed it to have temperature control like the Brunswick in this video.
I am new to this .I just got a Pitt boss series 5 yay.Can you tell me why you use butcher paper instead of foil.Then foil for Ribs Thanks for your great info
You can use foil if you want…it would just cook at faster.
@@GrillSergeant thank you for the info.that’s a new nugget of info for me
some of my favorite!
What was the total cook time? Great lesson on Brisket.
On smoke you were showing 145 degrees. Is this what you have been averaging on the smoke setting? I want this bad boy to make sausages at home and low temps like that would really help. Thank you for sharing Brutha.
On it's lowest setting it will stay in the 150 range...
I’d like to see a video with this smoker fully loaded to see how it performs.
YES, I just bought this exact smoker, and curious if the cook times are longer with more meat added???
I need to find a whole brisket once I’m home and cook one.
Once you wrapped,where exactly did you put your probe ? In the point or the flat ? I'm assuming the flat
I just bought the Brunswick. Are the cook times longer when the smoker is loaded with more briskets? If so, how much longer?
I would add an extra hour to the cook if it’s fully loaded up.
Does anyone know how to clean the burner pot on the Brunswick Platinum? It appears to be underneath box that is screwed in …
You can unscrew it. Or just pull out the ash clean out tray.
What are the charcoal pellets?... Never heard of or seen those before
Great looking brisket. Well done. Im so curious about the Brunswick. Does it have a "P" setting to it? Thank you for sharing the vid
When you first turn it on it will start out at it's lowest temp setting, much like the P setting on the Pro Series...
Have you smoked more than one brisket at a time in there. Does the smoker maintain the temp throughout evenly?
For the most part the heat is pretty even. It’s easy to swap racks if one of the briskets is cooking faster than the other.
Love your channel my boy! I just got my Brunswick yesterday. I want to smoke a brisket for 4 of July for my family. But my question for you sir is, could you smoke ribs while you are doing the brisket at the same time?
I’m looking into getting this smoker. I’m torn between the Pit Boss Brunswick and the Camp Chef XXL Vertical Pellet Smoker.
Quick question: I’ve seen videos that suggest to have the point of the brisket face the heat source so the flat doesn’t dry out. With the way the Brunswick is built, is there a preference on which way your brisket is facing?
I’ve done it both ways. The heat distribution is pretty even so you really can’t go wrong. That being said I usually do fat cap facing down out of habit :)
I am currently smoking a brisket. 10lb, been in for 8 hours, internal temp of 175. Sprayed every 30 minutes after the initial 2.5hrs with 50/50 apple cider vinegar and water. When I wrapped it, the bark was more of a redish brown color where as yours is almost a blackish color. Most briskets I see smoked online end with that blackish bark. What am I doing wrong?
how long did it take from when it first went in to finish after the rest?
Do I have to use the water pan in the Brunswick?
So water helps stabilize the temps within the smoker so you can fill up another pan inside if you want.
Please help me like my Brunswick. I am on week 2 of trying meats and Temps. I get little or NO smoke flavor at all. This unit is acting like a good pellet grill, I am on the verge of returning the unit. What am I doing wrong? Please don't suggest adding a smoke tube, I bought the Brunswick to be a smoker.
Does it have p settings like the Austin XL?
Great video and just in time I plan on doing one for Christmas. Over all what was the total time of the cook?
Started prepping the brisket at 10am on Saturday...and slicing it 10am on Sunday. If I were to do it again, I would put the brisket on right before I go to bed...then enjoy Brisket for dinner the next night...
@@GrillSergeant if you put in over night. Do you have to worry about running out of water in the water pan?
@@shawnkinney2392 Not really, if you fill it up all the way you should be good to go and fill it up again when you wake up...
What temperature swings do you see on the Brunswick compared to the CopperHead ? Also , the Brunswick is up to Series 5 , do you know what changes they have made ?
What recipes would require a 375 temp? I am looking at the Pro Series 4 II but am not sure when I would need the 10* temps of the Brunskwick.
I just bought a PB pro series 4 - 2, and am going to smoke a brisket tomorrow. After you wrap the brisket, do you continue to use the pellets? Can you run the PB pro 4 - 2 without pellets? I didn't see any smoke when you opened the door the last time. Thanks
Can you tell me anything about the new pit boss Lockhart I’m wondering if that’s better than the platinum Brunswick I’d like to have both grilling and smoking but I’m not sure the Lockhart is any good
If you are after even cooking / smoking temperatures I really enjoyed the Brunswick. I have never used the Lockhart (it looks awesome) but I think I heard the top cabinet runs a lot cooler than the main cooking area.
@@GrillSergeant thankyou , it seems like i would be give up a lot of good features for actual cabinet Smoking if i got the lockhart . I really enjoy your videos. I bought the Brunswick yesterday, because of your wonderful video. I went back today and saw a lockhart there . So i was thinking of swapping it out . Thankyou very much for your reply and your very educational videos.
What was your approximate cook time on this bad boy?
The brisket
How was the actual smoke flavor? I just got the pro series and have issues with actual smoke flavor. I want to get that dialed in before cooking a full brisket, as I smoked a church roast for 8 hours, had a nice smoke ring but no smoke flavor.
What pellet blend did you use?
@@GrillSergeant at first I had some traeger hickory from an ooni pizza oven I used. And then switched to bear mountain competition after a suggest and got some smoke flavor with that.
I have a pit poss vertical 5 series
Would you Recommend doing 2-3 briskets on there at the same time if needed ?
Do you think all will be done at different cooking times ?
I would think so. You could also swap the top and bottom brisket mid cook if you notice one is coming to temp faster than the other.
@@GrillSergeant thank you for that ima give it a try !
Never thought of swapping them mid cook. I know top rack always takes a little longer then bottom or mid
How do you think it'd do with 3 brisket? Think they'd need rotated etc. My issue with the pro 4 was the bottom on got done well but seemed to prevent the heat getting the top.
How long was the cook
Ok one thing im having a problem with is the app it not working at all any suggestions
This might help for the app: th-cam.com/video/qBBPFouVYsk/w-d-xo.html
Looks amazing! Get job!
Man that Bad Boy is about to Conquer a 19lb Brisket this Weekend!! Let’s hope it goes as well as it did for you!!
Nice!! 🍻
Can you make a tutorial vid on making beef jerky on the Brunswick?
Awesome video! I have a Pro Series 4... how do you think Brunswick is in comparison? Better at holding consistent temp with new digital PID controller?
Nice cooler bro
Nice demo on the brisket Sarge, was the spritzing done with just apple juice or a mix?
Thanks Gary! It’s 70% Apple Juice 30% 7-Up
@@GrillSergeant Thanks Sarge !!!
What pellets did you use? Did you use a full hopper or did you have to add some?
I smoked a brisket overnight. I seasoned it put it in the same smoker at 230 - smoked for 10 hours but have basically no bark on mine. I used a cherry oak blend for the pellets. Any idea why I did not get a bark? I am pulling it to wrap it now when the meat is at 170. Any advice would be great. It is my first time with a pellet smoker.
When and how often did you spritz down?
@@GrillSergeant I did not use a spritzer. Does that add to the bark?
That’s sounds like a great TH-cam video idea! 😂 One way to find out…
Great vid! Very educational. How many pounds was the brisket?
Thank you! The brisket was 20 lbs and was more like 14-15, after trimming...
Doing my first brisket in the Brunswick. How long did it take to get up to 165 at 220?
How come my Brunswick isn’t putting out much smoke? Even at the lowest temp I get no smoke. I’m using pit boss competition pellets?
I think it’s because of the PID controller. Feel free to add a smoke tube if you want to visually see more smoke.
I have a smoke tube but it smolders out to quick. Even lighting it with a huge torch and letting it burn out side for 15 mins before putting it in. What’s the PI controller and how should I fix it?
Did you verify the accuracy of the temperature inside the smoker using a different thermometer? I have a Green Mountain pellet grill that runs 50 - 100 degrees hotter than the grill itself indicates.
Answered my own question at about the 7 minute mark.
Did you put this brisket fat facing down?
Yes
I thought you’re supposed to let the temp come down a little bit before wrapping.
What size brisket is that?
If I recall it was around 18-20 pounds. If you are looking to try out a brisket I would recommend checking out this video instead th-cam.com/video/-h9e_TQM-ak/w-d-xo.html this video was the best brisket I’ve ever made
I need help brisket internal temp is not moving from 155. It already hit 165 and I wrapped it and put it back in but now it won't move from 155. It's been 10 hours already am I missing something? Should it take this long?
You hit a hard stall! Are you still smoking it lol I had the same problem I turned up my temp to 270 and it finally broke that stall. What did you do to get over that hump? I was reading all these comments to see what grill sgt did to get over the stall….
This thing looks pretty sweet, sadly not in stock at walmart currently.....I really wanted to go pickup a smoker soon but now I'm tempted to wait :(
Get the pro 400 series 2 at Lowe's it's in stock it has a lot of the improvements that the Brunswick has and actually the Ash depot is betterI wanted the Brunswick but then the lady said there's a series two for pro 400 and it has all the good improvements
@@jimmill3384 Yep already got one lol.
why do you prepare this brisket differently than your competition one? no extra water pan and hotter cook temp, different seasonings.
The smoker doesn’t appear to fill up with smoke. Why is that?
Put some hot sauce in it too😜
How big was this brisket and how long did it take to cook?
How long did it take to get to 165?
why does the temp jump around so much, from 230 20 almost 260
How long did it take
At 225 degrees it took about 20 hours...
Going to cook one Tomorrow on my Brunswick ☺️looking at your Video guidance 🙏
Very cool! Good luck and enjoy!
the fat that gets trimmed off, i feel like there should be lots of oil and flavor in it, but everyone seams to trim it off and chuck it, am i wrong, is there no way get more flavor with it or is it really just tough silver skin like fat that doesn't reader anything out?
You can feel it, it's very hard and night and day different from the good fat you want to leave on....
Since you are not transporting the brisket anywhere, why not just leave it wrapped and stick it in the oven, I mean it's made to not let air in. That's what I do.
That’s a great idea!
Such a tiny cutting board for a massive brisket!
Ha! I know right!?
Horse brisket is superior to beef . Yes Sir , I said Horse brisket.
Are you horsing around?
Even with a bigger interior that beauty barely fits side to side
I know right...to be fair I did get the biggest brisket they had tho LOL
Love your videos man. Just didn't like the last live stream
All good Greg. 🍻
What it doesn't auto spritz? Fail
Fat side down?
Traditionally you want the fat cap facing the heat source. I’ve done it both ways. But if it’s your first one, fat cap down and you should be good to go. Let me know how it turns out.