HOW TO SMOKE BRISKET ( Using Pit Boss Smokers)
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- เผยแพร่เมื่อ 20 ก.ค. 2019
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white bulls BBQ smokes three briskets two flats and a full packer follow us to see more great cooks such as this one.
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HEY EVERYBODY! THANKS FOR WATCHING! You Can Now Purchase Our Rubs Here >>>> whitebullsbbq.com/shop/
Tri tip came out great. Just one question how much time did it take you to cook them on the pit boss grill, I have the 1100 version and thinking of putting 4 smaller tri tips on it but not sure if I should leave it overnight or early morning to have them ready for 1pm. I seen so many say any where from 2 to 6 hrs but under 3hrs seems to be more for medium rare. I like it to be more about how your tri tip came out as looked perfect to me. Thank you for sharing your cooking.
@@dakine49491 anything you cook earlier is better you can always crank down and cook slower. Cranking up and cooking faster in bbq is a sin.
Hey did you keep your brisket @ 250 the Entire time?
Yes
“Don’t go batshit crazy with your rub.” Proceeds to go batshit crazy with rub.
Hilarious
Man that looks absolutely amazing! Cooked perfectly
This is a fantastic video, guys. I see great things in your future and i'm not just talking about brisket sandwiches tomorrow. Definitely got a subscriber here. Best of luck and welcome to youtube!
Thanks Justin! We Really Appreciate that! Means even more coming from you your videos are inspiring and informative to us! 🤘🤜💥🤛
If you woulda elbow dropped that brisket, I woulda lost my mind lol. That production on the first full video out the gate is impressive. Keep it goin!
Great work fellas. I just got a pit boss grill for Christmas and cant wait to try smoking a brisket
Subscribed and clicked that bell!! Awesome video guys and even better looking briskets. Killing it.
I'm trying to get into grilling and smoking meat. These videos are helpful. Thanks 👍
Getting myself a pitboss and trying this out in a few weeks because of this video. Thanks and you have a new subscriber...and I drolled on myself thanks for that :p
Hey man I did this over the weekend and I want to say THANK YOU for your video. You helped me through my first brisket on a smoker and IT WAS THA BOMB. Thank you
Thanks for watching Thats What This Is All About 🤘
I had to come back to this video ❤ you were so detailed on this one…my favorite brisket video of them all!! 👏🏽
Loved the video!! And gah damn that’s some beautiful brisket!! Awesome job. -WHCBBQ
One thing I love about America, good smoked brisket.❤
I got the Pitboss KC Combo - Have done, Pork Shoulder, chicken, got apple/cherry wood pellets and did muffins & pies. Yesterday I did bacon wrapped tenderloins. All came out amazing. Brisket is my next challenge. Great video and detail on the spice layers. My new toy is getting me thru this isolation.
Sounds great!
I feel this is what heaven must be like.
Most helpful video out there.
Great job guys.
thanks Man
I’m from Texas, and y’all know brisket! Good job, and I just subscribed.
Thanks man! Thanks for watching #TheBestDamnBBQEver
A Perfectly Smoked Brisket...💯%=🔥
That's some dope ass brisket my friend. Oh and my kid's dancing to the music now.
your methods are awesome! thanx for making the video...
I just got me an austin xl for xmas . Ive watched this vid 3 times to kinda guide me for my first brisket on the new equipment .
Glad to help thanks for watching
This is wack.. watch Harry Soo or ATbbq for the black belt world champ tips
Just made my first brisket ever and used this video and my pit boss pro.
Literally the best thing I ever ate. (That didn’t have two legs 😂)
Thanks brother 👍🏻👍🏻👍🏻👍🏻
So glad to hear this! This is what its all about
The best brisket video ever. You guys rock
Dang that made me hungry, subscribed broths I just started getting i to briskets, and soon going to buh me that boss pellet grill. Saw it at lowes and fell in live with it.
Soo good!!!salutes from mexico!!god bless you all
Great video. Thank you. As for the “brown end”, I’ve seen other brisket videos and some explain that this comes from the hot water used while processing the entire cow. Basically, it’s slightly cooked meat. It’s safe, so it ends up being personal preference.
Never made a brisket before, bought a pellet smoker watched some of your guys’ videos. HOLY S*IT brisket with your seasonings and method on my pit boss, ha damn down best thing I’ve tasted in my life. Couldn’t even use BBQ just the juice (great tip for beginners on keeping that). And the ribs from your video, literally pulled bones out with 2 fingers without touching the meat! Been sharing like crazy. 10/10 fellas. Keep it up 🤘🏼
This is what we like to hear Chase! So glad to be a help and to keep the bbq game growing ! You the man!
A noob here .. So I've been wondering why you guys were keeping the brisket "juice"! So you use it for dipping is what I am gathering?
Use it for reheat of the extra brisket meat for the next day or 2. It rebastes the meat with its original flavors. It will however serve for many other things including for soups or dips for a au jus
Great video. They look delicious. Ready to try mine this weekend.
Excellent king good cook
Dang, that looks so yummy! Good job
Man that looks so good!!! I’m going to have to do this thank you for sharing this video.
That is for watching subscribe for more recipes !
Doing my first brisket for Christmas. Full packer!! This video is helping me get the nervousness out lol.
Follow WhiteBullsBBQ we know things! Lol glad we can help
White Bulls BBQ Done! And thanks again. Merry Christmas from NC
Awesome job bro. Ayeee that brisket is a banger. You can definitely make fajitas out of those briskets.
OMG that looks so good
Great video! Brisket had my mouth watering. You’ve inspired me to get out there and try one.
That was the goal. You are gonna nail it!
Trying this today. Awesome.
We Have A Feeling Your Gonna Nail It
Good work fellas.. like to see guys my age have my same passion
Nice job fellas. best smoke ring i ever seen come from a pit boss. Way to work with what ya got.
appreciate it
I definitely support everyone that has or started a TH-cam channel. I'm definitely your new Subscriber. Great job 👍 on that smoke flavor brisket.
Thanks! Keep your eyes peeled we are dropping a review of the new pit boss pro Series combo that is set to hit stores soon!
@@WhiteBullsBBQ will do I'll be on the lookout for it. I know it's gonna be awesome.
Thanks for the share, looks amazing.
My first brisket on my pit boss. Thanks for the tips. BTW, that song you used for the intro is fuego.
Thanks for the love! Glad to hear it!
Damn, I can almost taste that right now! Very well done. I've always wanted to smoke a brisket, now I'm going to do it.
Do It! Thanks for Watching
Nothin like smoking in ur retros🔥💨
Nothing!
Enjoyed the video but would love to see the cornbread recipe and any other recipes you guys may like to use.
Thanks
I love brisket I could eat that all the time I want more brisket videos and all types of brisket things lol
Want to say amazing job 👏 keep it up guys
will do
“Don’t go bat shit crazy with the rub”
*Adds like 9 ingredients*
Thank you for the asterisk to render the bad word inoffensive because nobody knows what that word is now. Well done
@@Randommemes741 Why are you so bitter?
Two Watt Probably because his brisket didn’t come out to good lol
🤣🤣
hahaha he got fkn sauced 😂
The brown spot is where they split the carcass at the processing plant then apply an antimicrobial treatment to it like an acid or steam to kill any bacteria so they primals dont spoil after vacuum sealing it. I see it on chuck rolls and top rounds all the time too.
Great video gentlemen. I have a pit boss but I have the vertical copperhead. Either way smoked brisket out of a pit boss Is money in the bank.
Looking good guys!
Yall did that the smoke ring was hulla hooping great job
Making me hungry bro! I’m getting that pit boss pro👍🏻🍺
That “brown” is where the packer cryovac’d the brisket, completely harmless
The browning is that this edge of the brisket is exposed when the carcass is split into sides, and these sides have various antimicrobial treatments applied to them such as organic acids (lactic acid is the most common), hot water, and/or steam pasteurization to destroy potential pathogens. The application of these acids and/or heat will denatured the color pigments in the meat causing this graying or browning appearance to develop.
Damn I'm hungry now! Nice vid 👌 I sub'd
Great cooks there man. I always elbow drop my brisket.
🤣🤣🤣 thanks brother
Enjoyed! Looks great 👍 Subbed
Damn that brisket looked so so good! Definitely doing a test run next week lol
I’m drooling a that smoke ring
Me too! Thanks for watching
Bro tried it loved it thanks, i tried making brisket 2 times before and it didn't come out the way i wanted, followed your way and it came out great thanks from cali
What did you spritz with?
Just water
Really enjoyed the video. I am looking forward to more, new sub !
Glad to have you! Welcome aboard
I just picked up a PitBoss 700s. I’m going in for the kill this weekend. Thanks for the video guys🤙🏼
Thanks for watching!
Will be trying this soon ... and I will for sure be trying this for the Cowboys games on Sundays !! We got CeeDee Lamb !!! lol
This didn’t age well..
Nice video. Well done.
What’s good BBQ Pit-Masters brisket outstanding nice bark yummy!!! Smoke ring off the hook nice video keep smoking T&T BBQ
Beautiful brisket fellas 👊🏾👊🏾
Thanks for watching!
Yeah I think I need a Pit Boss. All three looked great. The third one looked a little dry but still great.
Great job
Nice job gentlemen.
Great review!!!
Thanks!
That’s just stupid delicious and I didn’t even taste it cuz I CAN’T. Omg. That looks awesome.
Thanks for watching!
Skill cooking. Look delicious
🤘 Freakin awesome boys! 🐂🍺
Pit Boss Smoker purchased recently ✔. Brisket ✔ ingredients for rub ✔ and video watched ✔ We'll be having some Brisket tomorrow fellas! #staysafe
Nice looking brisket
Shoes and hat is on point too..
🤘🤘🤘
You boys are welcome down here in the South anytime. Appreciate y'all.
Dope AF🔥🔥🔥
🤘 Thanks For Watching
Guys that looks really good! How
Long did it take to do all this?
That first brisket you cut into looked really good! Honestly though, all I could focus on is how you both sliced the the meat with just the tip of the knife. Fellas that bad boy is long for a reason, that’s also why it was making that annoying noise when it hit the cutting board. No hate, nice video.
great job...my question is are you running the pit boss's with an extension cord? I thought I saw one on the floor..
I can see you cooking BBQ on a pellet cooker do a stick burner bro would like to see you fellas on a stick burner enjoy your video bro keep da smoke a Rollin
You got my sub
also- should you put the brisket dead center on the grates?, or off to one side?
Hey there, Awesome looking brisket man! I cant wait to try this, I just bought a pit boss and want to try your method. When you hit the stall how long did the crutch take to reach 203 degrees? Thanks.
Usually between 1-3 hours after crutch
What made the better brisket. The vertical or horizontal smoker? I'm looking for a new grill.
Awesome
Bravo!!!!
What temperature did you set on the Pro Series ? 225?
Just curious as to why you opted to use the top rack and not right on the grates. I have the PB 1100
Hey great vid! At what meat temp did you take it off the grill? How long did you let it rest? Thks
205F, rest for an hour minimum
"don't go batshit crazy with the rub"
Proceeds to put 15432 spices.
Haha thanks for watching
@@WhiteBullsBBQ looks awesome. Getting my traeger this week, and will test it out
Looks just fine and tasty to me. I am getting my pit boss and gonna try this out but a much smaller one first
Any advice for a beginner i bought my pit boss today. I wanna smoke a brisket after I do the initial burn in. Anything I should look out for.? I watched the vid and subbed
Left side closest to Hopper tends to yield the most heat. Anything else just follow our steps ! Happy smoking!
"KIA ORA" from NZ, awesome teasing smoke guys, just can't wait to attempt a 2nd try at brisket and hoping to turn out like yours, can I ask? were those briskets like one massive flat .. cause i thought you change direction of carving once you hit the point, anyway over here we have a saying "do the Mahi then earn the treats" , Mahi means work, and those treats look good.. cheers
The first two are just the flat usda choice that turnes out great! and the third was a full packer but only usda select grade that turned out just ok.
Subscribed My Brother 👊✌
Great video! Does your pitboss fluctuate temperature much? I feel like i have been letting my brisket get to done before i wrap.
The left side of the 820 doesnt "fluctuate" it just runs a good 20 degrees hotter most of the cook.. so we like to spin keep them top rack only now and also spin the briskets half way thru the cook to ensure more even cooking ! Always wrap at 165°F Internal
@@WhiteBullsBBQ thanks! That's interesting I need to track mines fluctuations and see if I need to reach out to pit boss.
Hey guys what's up so I just got a Austin xl what tempatuter should I be cooking a brisket on this is my first time with a smoker and what is the spritz spray
225 for 2 hrs 250 for the remainder until internal temp of 205F. Spritz is H2O!
Would you say that the pitboss grill makes great biscuit without having the actual smoker? I'm mainly worried about the bark on it
Just got a pit boss pro series vertical yesterday. First pellet grill ever. Have always used stick burners and also a kamado I got 2 years ago.
I've been told a smoke tube is really needed to up the smoke profile. I'm from the south, most of us like a really good smoke flavor.
Also, have y'all tried using butcher paper instead of foil, or not wrapping at all?
Looks good guys, can't wait to try my new smoker out on a couple briskets next weekend.
Hey Trey, Thanks For Watching. I Feel the Spritz Of Just Water Gives The Smoke Something to Penetrate On The Surface of the meat Via Pellet Smoking. A Smoke Tube Is Cool But Not Nessecary... I understand the obvious concerns but dont forget your new pitboss is indeed a stick burner on a way more controlled and confined scale... it is nothing but 100% hardwood fueled! Enjoy it!!!
@@WhiteBullsBBQ thanks for input. Gonna try first smoke without tube and see what the tastebuds tell me.
I've watched other videos on pellet smokers and briskets. Some people are putting the fat down. You guys put it up. Does it make a difference? I'm new to the pellet smokers. I got 700 classic pit boss. Nice video also. 👍👍👍
Thanks, what makes the difference is the fat cap rendering bastes the meat as it cooks making it far more tender
Hey guys … just started watching your videos. I immediately Subscribed and Liked. I have a Pit Boss Austin XL. I have not cooked a brisket yet but your video has me drooling to try my hand with a brisket. I'm still thinking about doing videos since I am in a wheelchair. Thinking that might inspire others to try cooking / grilling / smoking, etc. I've got quite a few cooking photos and a few videos on Facebook. I'm learning so much from others like y'all on TH-cam. Thanks for sharing and keep cooking … Donald
Thanks for subscribing and more importantly commenting Donald! We Think That You Should 100% Start shooting especially to Inspire others who are and arent disabled that you can do anything you want if you really want it! We would definetly tune in! I'd you ever want more info or tips on Brisket Dm Us on IG @WhiteBullsBBQ I Would Gladly Assist you! - Chris @WhiteBullsBBQ
Great video! I'm in the market for a Pit Boss as we speak. Did you keep the temp at 250 the whole time? Why do you think there isn't a 275 option? I just subscribed. Keep up the good work! I need the tips!
On some grills/smokers they make 275 IS and option, Like On The Whiskey Still... but 250 is a great Temp Too! Be On the Lookout For the Pitboss Lexington, Its 500 sq in. And it Comes Out Exclusively at Walmart Nov 1st
@@WhiteBullsBBQ I bought a Pit Boss Lexington at Walmart today. $299 but they have it on sale for $199. I just put it together and seasoning it. So far so good.
@@daviddesmond2143 welcome to #pitbossnation happy smoking !