I tell you what Paul after seeing this video multiple times I had to go out and get me a pit Boss classic and try it myself and I tell you what man you are spot-on with the barbecue with the pit Boss I love your videos keep it coming man keep it coming buddy pit Boss I love it
@@TheAmishElectrican it's simple. The only time the "p" setting means anything is when these pits are set on the smoke setting. Why it's so confusing to so many is beyond me. Any setting above smoke, the "p" is disabled. Making since to you now?
I’ve been doing research on those new controllers Pit Boss has and the Loreado as well. The only thing they add to what we have right now is wifi. They don’t adjust in 5 degree increments like the Camp Chef Woodwind does. Theroretically they’re going to come out with a wifi controller for the verticals but still won’t be adjustable in 5 degree increments.
Beauty lookin' brisket for sure. You should have filmed going into the shop with it. I need to get a few chuck roasts from him in the new year when the restrictions are lifted. He has some good beef over there. RTFO!!! GB
Hello Paul! I have an Austin XL from Pit Boss at home and love it. I'm wanting to get a smoker for our camper as well, and was looking at the 700 Classic. Do you have an idea of whether 3 racks of ribs could fit on the 700 or not? If it can't, I'll probably buy another Austin XL for our camper. Thanks for any insight you may have!
Hey Craig, you can definitely fit more then 3 racks of ribs on the 700 Classic. Here’s a video to show you that. th-cam.com/video/kvkRm2t98rA/w-d-xo.html
@@paulsq_ - thank you! I ended up with a smaller one even. Pit Boss Lexington - 540 sq in. Got a rib rack so I can smoke them vertically if needed. I use St. Louis Style (spare), and don’t use baby backs all that often anymore. (Darn competition scene got me on St. Louis style…lol). I think I’ll be ok with what I got. Smaller for camping, and cheaper too. Thank you! Subscribed to your channel!
I get it that BBQ (in general) is an art form..... However, I recently saw that wrapping a temp probe INSIDE the foil could cause damge to the probe. Should the probe be inserted after the foil (or butcher paper) wrap?
Amazes me how meat packers are allowed to leave excessive fat on meats and inject water. Thanks for your video . Could you show how you attached your work slab to the front of your grill?
Great Smoke Ring Paul! That brisket looks to have come out perfect, and now I want brisket for new years! Glad to see 2020 go and hoping 2021 brings some more great cooks! Happy New Year! Stay Safe Brother!
I bought one of those pitbulls classics about 67 months ago 7 months ago I cooked a couple waggu briskets over A1416 hour cook my pellet grill caught fire pretty much burnt it up 2 times in a row I'm going to row after doing a little research I found that Z grills doesn't have the heat baffle like tyeah it's full like the pitboss classic where it's curved and brings the fat down to the burner pie
Hi Paul I just recently subscribed and im really considering on buying one I just have one question can you cook 2 brisket on there and your brisket looks good
Hey Patrick, you should be able to cook 2 briskets on this grill for sure, depending on the size of the briskets you might have to do one on the bottom cooking grate and one on the top cooking grate.
Sorry for the late reply. I’ve not had any issues doing overnight cooks so far. I just make sure I clean the fire pot out before the cook and fill the hopper all the way up so I know it won’t runout of pellets or hang up on the sides leaving a void in the middle. I always use my ThermoWorks Smoke to monitor the cook this way if anything does go wrong the alarm on it will wake me up so I can investigate.
I have the same grill and still testing everything out. I’m curious on dial there is smoke then there is all temperatures. On smoke setting it gives you “P” options to adjust the temperature…. But it looked like you just didn’t pick smoke but went straight to 200 degrees. Isn’t that technically grilling..I ask because does it not give off that much smoke if you don’t specifically choose smoke option? My smoke option on p setting zero only gets to maybe 175-180 degrees under perfect external conditions
You still get Smoke Even if you pick the temperature. The o lu difference is the on the Smoke option it loads more pellets based on time only. It doesn’t care about internal temp. Lower P setting will give higher temp. P stands for pause. Less pause means more pellets ==> higher temp. Where on the temperature setting, it loads pellets based on temp to try and hold the set temperature. For overnight cooks, temp setting is safer in my opinion. (As the outside temp varies - cold night maybe)
Sorry Carl I just seen this comment. Happy New Year to also brother. I hope this year is better for all of us. He loved the brisket. I however wasn’t totally impressed how it turned out overall. The beef flavor with the salt and pepper was on point but the texture of the flat. This Pit Boss kicks my ass every brisket I’ve cooked on it. Next time I’m gonna smoke him a great one on the Summit Charcoal or the WSM
@@paulsq_ Happy New year to you too! Having been unemployed since March 2020 I start a new job at Newport News Shipyard in Virginia on This Monday. Enjoyed your live FB yesterday. Smoke some veggies and tuna. Have a good one sir!
That’s awesome to hear Carl! Congrats and good luck with the new Job. While you’re in Virginia maybe look up my BBQ brother Red if you’re looking for some awesome BBQ to eat. Here’s a link to his channel. If you need help to contact Red let me know and I’ll set you up
You should judge it for an hour to hour and a half per lbs. this will all depend on the size and grade of the brisket plus the temp you’re cooking it at. Sorry for the late reply. If you’ve already cooked your brisket I hope it turned out well for you.
Hey Bryan, I use ThermoWorks either the Smoke or the Smoke X4. There’s a link in the description of the video for ThermoWorks if you want to check out what they have.
I can’t complain with mine. It’s a good grill/smoker and luckily I’ve never had any issues with it. Mine is 3 years old now and still working like it did the day I bought it
@@paulsq_ good to hear. I don't want to break the bank on my first one and this seems like one that works pretty well....can you use all types of pellets or just pit boss ones??
You can use any brand of hardwood cooking pellets you want. You don’t have to use just the Pit Boss pellets. The pellets I’ve been using lately and really like are the Jealous Devil Jax Bbq pellets
Hello I have been thinking about buying one of these smokers for some time. I'm just wanting to know what the size of the smoker you have. I want to get one that's large enough to smoke briskets. I was thinking about buying a 500 sq. In" smoker.
Haven't used worcestershire in ages. "To me" it gives a hint of Asian flavor and I really don't like that..so I've been using Coke a Cola for years! Or Beer! Just don't go crazy with it. Excellent tenderizer tho.. so there's no need for that injection crap, poke a few holes with a fork and your good! and it goes right down in the meat. Some of that rub will find it's way after the brisket set for 30 min. Big Big difference in flavor either way..it's an old secret to those that don't know about it already. There's no perfect way just perfect idiots! It's about preference really. Texas Style from down home..👍
Thanks Max, the flat was dry and not too tender. I hate doing briskets on my pellet grill as they never turn out for me. I do have a stick burner and it is more fun, but my Weber Summit Charcoal Grill and WSM are my favourite ones to use for brisket.
Hey William, you’re right I should’ve cooked one for myself too, but being so close to Christmas I knew I had a lot of other food to cook. Next time I’ll throw 2 briskets on when I’m gonna bring him another one
@@paulsq_ Do you think there would be any problem getting (2) 15 lb packer briskets on the 700 FB...? (I know you would want to "rotate" or swap their positions end to end within the cooking chamber during the actual cook) I just mean would there be any problem physically getting the (2) briskets on the grill grates of the 700FB... ???
@@paulsq_ Thanks Paul... Just trying to get a feel for the grate size on the 700FB. I'm looking to drop some stimulus funds on a 700FB delivered from Walmart for $335 plus a $50 SmokeDaddy Smoke Stack.
It does fit quite a bit on it. I just did 10 racks of baby backs on it. I had to use the upper cooking rack for 3 of the racks. If you go to my about section on my home page you can check out my Instagram where I have pictures posted there. I’ll have that video up soon on here
Polly thanks again for the brisket. It was truly amazing!!!!! .
I like unwrapping and setting the bark idea.. gonna try that tonight!
Starting on that 2021 Easter brisket at 2 am.happy Easter
Just smoked a brisket for Easter dinner on my Austin XL last night! Can’t wait to try it!
I tell you what Paul after seeing this video multiple times I had to go out and get me a pit Boss classic and try it myself and I tell you what man you are spot-on with the barbecue with the pit Boss I love your videos keep it coming man keep it coming buddy pit Boss I love it
I got the same exact pellet smoker and had mine running overnight the same way..
Good Morning Paul.
Good Morning Kent
Boy oh boy. You are really fast with that knife. I’d probably leave my fingers all over the place.
He never ran on the smoke setting. So "P" had absolutely nothing to do with this cook.
@@duanehenicke6602 What are you talking about ?
@@TheAmishElectrican it's simple. The only time the "p" setting means anything is when these pits are set on the smoke setting. Why it's so confusing to so many is beyond me. Any setting above smoke, the "p" is disabled. Making since to you now?
I’ve been doing research on those new controllers Pit Boss has and the Loreado as well. The only thing they add to what we have right now is wifi. They don’t adjust in 5 degree increments like the Camp Chef Woodwind does. Theroretically they’re going to come out with a wifi controller for the verticals but still won’t be adjustable in 5 degree increments.
Wow that is labor intensive. Will a butcher do that for you? I'd still pay the full amount but don't want to work that hard for my meat.
Beauty lookin' brisket for sure. You should have filmed going into the shop with it. I need to get a few chuck roasts from him in the new year when the restrictions are lifted. He has some good beef over there.
RTFO!!! GB
Nice job on that brisket Paul.....Happy New Year!
Had just bought the Austin XL 1,000 yesterday can’t wait to do a brisket.what kind of temperature unit is that you have there like to get one myself
You over cooked that one. That flat is super dry. Good job either way
What is inside the spray bottle? Water?
Hello Paul! I have an Austin XL from Pit Boss at home and love it. I'm wanting to get a smoker for our camper as well, and was looking at the 700 Classic. Do you have an idea of whether 3 racks of ribs could fit on the 700 or not? If it can't, I'll probably buy another Austin XL for our camper. Thanks for any insight you may have!
Hey Craig, you can definitely fit more then 3 racks of ribs on the 700 Classic. Here’s a video to show you that.
th-cam.com/video/kvkRm2t98rA/w-d-xo.html
@@paulsq_ - thank you! I ended up with a smaller one even. Pit Boss Lexington - 540 sq in. Got a rib rack so I can smoke them vertically if needed. I use St. Louis Style (spare), and don’t use baby backs all that often anymore. (Darn competition scene got me on St. Louis style…lol). I think I’ll be ok with what I got. Smaller for camping, and cheaper too. Thank you! Subscribed to your channel!
Damn, look at the smoke ring on those first 3 slices as they fall over...!
Hey Paul. What pellets did u use? I have the exact same smoker and just started smoking food.
Nice job great video
❤️❤️yum yum yummy!❤️❤️
I get it that BBQ (in general) is an art form..... However, I recently saw that wrapping a temp probe INSIDE the foil could cause damge to the probe. Should the probe be inserted after the foil (or butcher paper) wrap?
Amazes me how meat packers are allowed to leave excessive fat on meats and inject water. Thanks for your video . Could you show how you attached your work slab to the front of your grill?
Very nice. 1 question.. Did you ever have to add pellets during the cooking process?. Thanks for sharing.
Hey Vince, no need to add pellets as the hopper holds 20lb of pellets. Just make sure the hopper is full to start your cook.
@@paulsq_ awesome. Thank you Sir
Great job. That looks great!
Nicely done - I bet they will truly enjoy every bite. Great lookin bark on that brisket
Great looking brisket Paul! Nice smoke ring👌 have a great one brother, you all stay safe!! Happy New Year!👍👊🍻
Classic
Great Smoke Ring Paul! That brisket looks to have come out perfect, and now I want brisket for new years! Glad to see 2020 go and hoping 2021 brings some more great cooks! Happy New Year! Stay Safe Brother!
Excellent video Paul! The only question I had is what do you use when you spritz it?
He said just water , in the video
I bought one of those pitbulls classics about 67 months ago 7 months ago I cooked a couple waggu briskets over A1416 hour cook my pellet grill caught fire pretty much burnt it up 2 times in a row I'm going to row after doing a little research I found that Z grills doesn't have the heat baffle like tyeah it's full like the pitboss classic where it's curved and brings the fat down to the burner pie
Your flat is dry… you should watch Malcolm
Hi Paul I just recently subscribed and im really considering on buying one I just have one question can you cook 2 brisket on there and your brisket looks good
Hey Patrick, you should be able to cook 2 briskets on this grill for sure, depending on the size of the briskets you might have to do one on the bottom cooking grate and one on the top cooking grate.
@@paulsq_ thank you sir I will definitely be purchasing one soon
Thanks Paul- I’ve never had the confidence to run it all night, always thought something bad would happen (fire, etc.)- ever had any issues like that?
Sorry for the late reply. I’ve not had any issues doing overnight cooks so far. I just make sure I clean the fire pot out before the cook and fill the hopper all the way up so I know it won’t runout of pellets or hang up on the sides leaving a void in the middle. I always use my ThermoWorks Smoke to monitor the cook this way if anything does go wrong the alarm on it will wake me up so I can investigate.
Wow. I am surprised when you unwrapped it and put it back on to tighten the bark up that it didn’t start dropping on the internal temp?
I have the same grill and still testing everything out. I’m curious on dial there is smoke then there is all temperatures. On smoke setting it gives you “P” options to adjust the temperature…. But it looked like you just didn’t pick smoke but went straight to 200 degrees. Isn’t that technically grilling..I ask because does it not give off that much smoke if you don’t specifically choose smoke option? My smoke option on p setting zero only gets to maybe 175-180 degrees under perfect external conditions
You still get Smoke Even if you pick the temperature.
The o lu difference is the on the Smoke option it loads more pellets based on time only. It doesn’t care about internal temp. Lower P setting will give higher temp. P stands for pause. Less pause means more pellets ==> higher temp.
Where on the temperature setting, it loads pellets based on temp to try and hold the set temperature. For overnight cooks, temp setting is safer in my opinion. (As the outside temp varies - cold night maybe)
Excellent right on the money 😋😋😋
Thank you RED BONE
Ok. Nice and juicy looking. There was some ice au juice in that foil.
Fricking awesome Paul👍👍Happy New Year to you and your family. How did he like the brisket?
Sorry Carl I just seen this comment. Happy New Year to also brother. I hope this year is better for all of us. He loved the brisket. I however wasn’t totally impressed how it turned out overall. The beef flavor with the salt and pepper was on point but the texture of the flat. This Pit Boss kicks my ass every brisket I’ve cooked on it. Next time I’m gonna smoke him a great one on the Summit Charcoal or the WSM
@@paulsq_ Happy New year to you too! Having been unemployed since March 2020 I start a new job at Newport News Shipyard in Virginia on This Monday. Enjoyed your live FB yesterday. Smoke some veggies and tuna. Have a good one sir!
That’s awesome to hear Carl! Congrats and good luck with the new Job. While you’re in Virginia maybe look up my BBQ brother Red if you’re looking for some awesome BBQ to eat. Here’s a link to his channel. If you need help to contact Red let me know and I’ll set you up
@@paulsq_ sounds great and I’ll look him up👍
You forgot to send me link to BBQ Red
Looks awesome ,
That brisket looks fantastic! Great job as always!
I wish I had a buddy who would smoke a brisket and give it to me
When do you think I should start a 8.5lb whole brisket for a serve time of 12pm?
You should judge it for an hour to hour and a half per lbs. this will all depend on the size and grade of the brisket plus the temp you’re cooking it at. Sorry for the late reply. If you’ve already cooked your brisket I hope it turned out well for you.
What probe temp gauge did you buy because I doubt that came witb the 700FB right??? Im looking into the 700FB as my first smoker
Hey Bryan, I use ThermoWorks either the Smoke or the Smoke X4. There’s a link in the description of the video for ThermoWorks if you want to check out what they have.
@@paulsq_ thanks for responding....what your thoughts on the pit boss 700FB
I can’t complain with mine. It’s a good grill/smoker and luckily I’ve never had any issues with it. Mine is 3 years old now and still working like it did the day I bought it
@@paulsq_ good to hear. I don't want to break the bank on my first one and this seems like one that works pretty well....can you use all types of pellets or just pit boss ones??
You can use any brand of hardwood cooking pellets you want. You don’t have to use just the Pit Boss pellets. The pellets I’ve been using lately and really like are the Jealous Devil Jax Bbq pellets
That looks delicious! Great video!
Thank you Justin
Hello I have been thinking about buying one of these smokers for some time. I'm just wanting to know what the size of the smoker you have.
I want to get one that's large enough to smoke briskets.
I was thinking about buying a
500 sq. In" smoker.
The Pit Boss I have is the Classic. It’s 700 sq. In” total cooking space. The 500 might be ok, I’m not totally sure though
What was your P setting for this cook...?
It looks like p4 not sure tho
P setting doesn’t matter when temperature is used. Only on the Smoke setting the P value does anything.
Looks delicious 👍
What p setting did you use?
I didn’t use any P setting for this cook at all.
In Texas, we don't strip a brisket. Just say'n.
Guy sounds like the aardvark the anteater
You checked the temp too quick.
Haven't used worcestershire in ages. "To me" it gives a hint of Asian flavor and I really don't like that..so I've been using Coke a Cola for years! Or Beer! Just don't go crazy with it. Excellent tenderizer tho.. so there's no need for that injection crap, poke a few holes with a fork and your good! and it goes right down in the meat. Some of that rub will find it's way after the brisket set for 30 min. Big Big difference in flavor either way..it's an old secret to those that don't know about it already. There's no perfect way just perfect idiots! It's about preference really. Texas Style from down home..👍
Definitely the wrong knife to trim it with.
Lololololololol i wanna see a bend test on that flat. Especially after u poked a billion holes in it for absolutely no reason at all!
Flat is dry not looking tender… get a real smoker brother. Get an offset smoker its more fun!
Thanks Max, the flat was dry and not too tender. I hate doing briskets on my pellet grill as they never turn out for me. I do have a stick burner and it is more fun, but my Weber Summit Charcoal Grill and WSM are my favourite ones to use for brisket.
Paul... You really screwed up on this cook...! You should have cooked 2 of those awesome briskets... 1 for your bud, and 1 for yourself...!
Hey William, you’re right I should’ve cooked one for myself too, but being so close to Christmas I knew I had a lot of other food to cook. Next time I’ll throw 2 briskets on when I’m gonna bring him another one
@@paulsq_ Do you think there would be any problem getting (2) 15 lb packer briskets on the 700 FB...? (I know you would want to "rotate" or swap their positions end to end within the cooking chamber during the actual cook) I just mean would there be any problem physically getting the (2) briskets on the grill grates of the 700FB... ???
I don’t think there would be a problem getting 2 15lb briskets on the grill. I’ll have to do it one day to see for myself and show others
@@paulsq_ Thanks Paul... Just trying to get a feel for the grate size on the 700FB. I'm looking to drop some stimulus funds on a 700FB delivered from Walmart for $335 plus a $50 SmokeDaddy Smoke Stack.
It does fit quite a bit on it. I just did 10 racks of baby backs on it. I had to use the upper cooking rack for 3 of the racks. If you go to my about section on my home page you can check out my Instagram where I have pictures posted there. I’ll have that video up soon on here
This guys got a cool fucking voice
I kinda got hints of barney ruble
@@adammcneelam dude your spot on I couldn’t think of who it sounded like lmao
FAT SIDE UP............ AHHHHHHHHH
Get to the point