This is hands-down, the best overnight brisket method that I have ever used. It is rock solid and consistent. I have a P and S Mav 1250 that makes incredible BBQ. This is the only Brisket method I use....ty, Steve.
Just made this recipe on a RecTeq 1250. I've made multiple briskets at this point, but each time they came out where I couldn't reflect on and say I know for certain what to do next time. I did this with a Choice brisket from Costco, following your directions to a T. I was a bit stressed because my family was coming over for dinner but it turned out fantastic. I did mine at 180F (extreme smoke) for 12 hours. Then 300F for 3 hours until it was probing just under 190F in the point and about 175F in the flat. Rested in my oven at 150F for 12 hours when everyone arrived and was ready to eat. It was absolutely delicious. This was my first recipe that was so easy I can say I'm comfortable enough saying I can repeat this in the future. Thanks for the experiments for those of us that can't waste time and effort to figure this out!
Really glad I found your channel. Did this technique yesterday, set my grill to 200° (can’t set to 190) Then discovered my oven, while it can be set to 150, was actually running over 170, but was able to calibrate it, held solid at 150 all day. I also got some of the Franklin rub which you spoke about, and drowned the thing in tallow when I wrapped. Absolutely the best brisket I’ve ever made! Thanks so much.
I just tried this method, with slight modifications because I'm using a smaller pellet grill (traeger pro 22) For the overnight stage I did fat cap down In the morning I flipped the brisket and placed it in a foil boat with tallow, then placed the boat inside a pan with a bit of ice water (I can't fit a pan of water under my grill grate). After 1.5 hours at 300 it was probing around 180 and unbelievably tender. The fat cap felt like it wasn't there, and the who thing was like butter.
Great video. I got my SS Mav 2000 a few weeks ago and so far have cooked baby backs and prime rib roasts. I'm off to the butcher this morning to get a brisket and give this a try. Many thanks!
My traeger Silverton from Costco has been a beast, almost 2 years old, runs great at -10 -20 temps outside. Tipped over from a 80 mph windstorm and got a little tweaked and still runs and smokes great. I only really like pellet grills for low and slow smokes, everything hot and fast like steak, burgers, hot dogs, chicken thighs etc you are better off cooking on a charcoal grill IMO.
Congratulations on that pellet grill. It is built like a tank. The brisket looks awesome. Interesting to know that you could hold for just six hours at 150 °F starting from 190 °F. Something to take a note off. Great work.
Another great Video Steve and some really helpful tips. I have to say in some ways it is actually harder to get a good brisket from a pellet grill. Due tot he radiant heat and the fact that you will get less smoke from pellets than you will from a real fire on an offset getting that dark bark whilst stopping it being overcooked and dry can be a real challenge. well done
question...even though this is a much higher quality pellet smoker, how does it actually make it taste smokier if the pellets are the real issue? At least that's how I understand it. Thanks!
Does the water pan re-direct the heat so it rolls from the top? Otherwise, what about fat down as usually recommended? My older Traeger settings jump from 180 to 225. Stay at 180? Great videos btw!
Awesome cook. Your method is my typical way of making briskets. FYI. Just like Jeremy yoders. Your maverick needs the front shelf to be adjusted up. As it is, the roll top is not a great super sealed design but it is super convenient. I had to adjust mine after I had to remove it to get it through my house and through my sliding door to the deck and found that you have to carefully adjust that height to coincide when the top seal near the back of the roll top meets the body of the smoker and where shelf just touches the seal. Just a little tip. Enjoy the smoker.
@@SmokeTrailsBBQ I figured it may have been early footage since it looked so clean. I use some metal polish from Chemical Guys (any other semi abrasive polish will work) to clean up the smoke staining on the lid. It works great for removing any blemishes that water and soap won’t take off.
Great video, giving this a try tonight. I had a question about the temps, you say to set your smoker to certain temps, is that the temp you want actually hitting the brisket? I ask because the temp varies within the cook chamber. In my case, putting my brisket on the upper shelf, the temp is about 25 degrees lower than the temp setpoint, it's usually only about 10 degrees off but with the water pan underneath the temp is off by 25 degrees. Do I increase my setpoint to get the target temp at the meat?
Tried the sous vide method this weekend. I have a Lonestar grillz pellet grill. Didn’t let it go past 190°. Took some tips from your other videos. I held it for 12 hours. I let it rest for 40 mins before vac seal. My question is if I sealed it right away, would the seal push out too much moisture? Did I need to let it rest? It turned out great but always trying to get better. Thanks!
I used this recipe twice now. Once with a local farm prime brisket and then with a snake river waygu brisket. Followed directions exactly. While it turned out good, tasty, it did not have the fall apart, easily pulled apart look I see in the video. There was plenty of juice, bent over on my finger, but did not pull apart at all like yours. Any idea about what might have happened? Used a large toaster oven at 150 for the 6+ hours a 150. Used 1250 Maverick for the overnight cook.
Hey thank you for making these videos. I have a GMG Ledge Prime, i have tried 3 briskets. All 3 have come out dry and overcooked. Flavor has been good though. Is this the method you would recommend for beginners?
Hey Steve. Excellent video as always. I used your sous vide hold hack for a 3 brisket wedding. MacGyver’d a Rubbermaid & it worked phenomenal. Held for 10 hrs & was the softest, moistest ever! 👍 I’ve had my eye on P&S for years but am worried about duties & freight since I’m your BC neighbour. Was there any incurred costs by you for that? (if I may politely ask). Not sure if they have 🇨🇦 distributors like YS or if they build to order. Thanks for reading.
Rubbermaid? Like with a sous vide? The import and shipping fees to canada weren't cheap, but I don't think there's any pellet grills in canada that come close to the build quality as p&s. Maybe send them an email and ask?
@@SmokeTrailsBBQ Thanks for your reply. I’ll reach out to P&S for more info. Yes, a Rubbermaid tub. Just to hold. Not cook. 😆. Got pics. The half-tub ~10” deep. Traced my Anova end w/ a Sharpie on the lid corner, then cut the hole. Tight lid fit. No temp leaks. Pulled briskets from my stick @ 205…cooled to 170…then tightly wrapped the brisket(s) in its tallow soaked butcher paper with cling wrap. Then I sealed that in a (long) Food Saver bag. Dumped all 3 into my 150 Rubbermaid water bath until sliced. 🤌👌 Continued success(s) to you.
Great video as always. I was wondering when you would do a pellet grill version on the brisket again. I recall your video where you showed a graph about the fat rendering/muscle fiber breakdown time at each temperature. E.g at 203 degrees, it'll take something like 5 minutes, but at 190 degrees it'll take about 2 hours (something like that, i forgot the exact number of hours) Once it hits 190 in the pellet grill, don't you want to hold it for a bit longer before letting it warm in the oven? I also understand that it's possible for temperatures to rise a bit even after it's finished cooking, but don't think that would be the case in winter time. If you take it out of the grill in -20 weather for even a few seconds, i think the temperature will probably drop a bit. Secondly, instead of water in a water pan, would rendering fat in the same pan have a similar effect?
I bought a prime brisket prematurely by a week. My stick burner wont arrive till next week. Instead of freezing this beautiful cut, I'm going to cook it either on my pellet grill or my Webber kettle. I've watched both your videos on either method however, my oven only goes to 170. Should I use a cooler instead to rest?
THANKS for this great recipe... When I add up your hours I get 23 not 26. Is that because the 5 hours at 300 might be 5-8 hours? Second question: can you continue to hold at 150 for several more hours to await dinner time? Thanks!
That seems like an awesome method but what about the ~12 hour rest that we have been seeing (150 degrees) lately on this channel? How did a 175-185 get completely done and tender in only about 6 hours of rest.
This is perfect (one I have been waiting on) and I will be trying this for my next brisket cook. I will note that my soul is anxiously awaiting your next smoking/cooking meat related song. 😆 They are great! Science!!!
Hey smokey! I'm gonna have to break down and buy a pellet smoker and also use it as a warmer oven over night. Do you recommend any pellet smokers? Thanks Smokey! 😊
Could you show a temp graph of a long rested brisket? I understand a brisket doesn't necessarily need 205, I'm just curious to know what temp it reaches if you rest it at 190. Also, here in the Netherlands we're used to smoke on a kamado like grill at 194f (90C). What would happen if you made a brisket at that temp and did a long rest as soon as it reaches the right temp for a perfect brisket.
@@SmokeTrailsBBQ yeah, but if it were steaks, it usually goes up 5 degrees before it cools down when resting. As brisket is such a large cut which you put into a temperature controlled area, I wonder if, and how much the temperature of brisket goes up before it cools down.
Alot less than you would think. Carryover cooking really slows down after 190 because it's much closer to the boiling point. When I take a brisket out at 190 it drops in temp very quickly.
Using this method, will holding it longer than 5 to 6 hours have any adverse effect? Would a 10hr or 14hr hold or longer cause an issue with texture or any other issue? Thanks!
One more question! My pellet smoker goes down to 180 which is the Smoke setting. Should I do the 180 overnight? Or should I still do the 190? Thanks again!
Thank you! I will try cold water next brisket cook. I’ve learned a lot from your videos. Again thank you the community appreciates your efforts to helping us make better BBQ.
I've been doing mine 2 hours on the Weber kettle with hickory or pecan chunks, then overnight on the traeger at 200 with quality no filler brands hickory or similar pellets, then the foil boat to keep getting the smoke. It has honestly been about as good as all the bbq joints near me that use offsets.I won't say it's better but for the set and forget it's SOO DAMN GOOD. Weber kettle is money too.
It works but the foil boat works better on an offset because the heat is top down. It tends to overcook the flat in a pellet grill because the heat comes from below and it basically boils the flat in its own juices.
@Smoke Trails BBQ the 170ish foil boat..190.. then 10-12 hour rest is how I am currently getting my best brisket... I am testing using a water pan under my briskets on a pellet smoker as you use to prevent the crispy bottom. We'll see.🤞 The rest of the brisket is amazing, just gotta get rid of the crispy bottom
Yes you could and that would make a difference....but for reasons that Steve explains, the water has a better heat sink quality for the reduction of radiant heat.
I am surprised you didn’t rest it for 16 hours. Was it because you didn’t let it drop down into temp to 165° and rest in a 150° oven? Is it better to not let it drop down and let it sit at 190° in a 150° oven for 5-6 hours?
Not sure if it's that high for the smaller ones. It is a quality cooker though. Worth the money imo but obviously everything depends on what your budget is.
Not enough detail on this one like you use to do, i know this is maybe cuz you cook the brisket on your new sponsor grill and you can't say nothing wrong ... ;)
I don't really have anything bad to say at the moment. There were some minor things like tuning it to start in colder weather and figuring out how to install the shelf so it seals with the door, but their website and youtube had all the answers. Anything specific you want to know about it?
Yes, it's true you can and I have! I bought my son a $200 pittboss last summer & before the season ended, he was having trouble with it! That didn't stop me from getting a $500 pittboss for myself! Will it stand the test of time? I doubt it! But when I grow up (bbq age) I will definitely & gladly beg Pitts & Spitts to take my $2000 for a pellet grill that will outlast me & my son's lifetime!
Get your own Pitts & Spitts Maverick pellet grill here: pittsandspitts.com/?
This is hands-down, the best overnight brisket method that I have ever used. It is rock solid and consistent. I have a P and S Mav 1250 that makes incredible BBQ. This is the only Brisket method I use....ty, Steve.
Right on!
Just made this recipe on a RecTeq 1250. I've made multiple briskets at this point, but each time they came out where I couldn't reflect on and say I know for certain what to do next time.
I did this with a Choice brisket from Costco, following your directions to a T. I was a bit stressed because my family was coming over for dinner but it turned out fantastic.
I did mine at 180F (extreme smoke) for 12 hours. Then 300F for 3 hours until it was probing just under 190F in the point and about 175F in the flat.
Rested in my oven at 150F for 12 hours when everyone arrived and was ready to eat. It was absolutely delicious. This was my first recipe that was so easy I can say I'm comfortable enough saying I can repeat this in the future.
Thanks for the experiments for those of us that can't waste time and effort to figure this out!
Really glad I found your channel. Did this technique yesterday, set my grill to 200° (can’t set to 190) Then discovered my oven, while it can be set to 150, was actually running over 170, but was able to calibrate it, held solid at 150 all day. I also got some of the Franklin rub which you spoke about, and drowned the thing in tallow when I wrapped. Absolutely the best brisket I’ve ever made! Thanks so much.
That's awesome!did you like the franklin rub?
I did, the BBQ Spice not the Brisket. I better like it, bought 3 large bottles, lol.
I just tried this method, with slight modifications because I'm using a smaller pellet grill (traeger pro 22)
For the overnight stage I did fat cap down
In the morning I flipped the brisket and placed it in a foil boat with tallow, then placed the boat inside a pan with a bit of ice water (I can't fit a pan of water under my grill grate). After 1.5 hours at 300 it was probing around 180 and unbelievably tender. The fat cap felt like it wasn't there, and the who thing was like butter.
Great video. I got my SS Mav 2000 a few weeks ago and so far have cooked baby backs and prime rib roasts. I'm off to the butcher this morning to get a brisket and give this a try. Many thanks!
Nice!
My traeger Silverton from Costco has been a beast, almost 2 years old, runs great at -10 -20 temps outside. Tipped over from a 80 mph windstorm and got a little tweaked and still runs and smokes great. I only really like pellet grills for low and slow smokes, everything hot and fast like steak, burgers, hot dogs, chicken thighs etc you are better off cooking on a charcoal grill IMO.
China China China
Congratulations on that pellet grill. It is built like a tank. The brisket looks awesome. Interesting to know that you could hold for just six hours at 150 °F starting from 190 °F. Something to take a note off. Great work.
Thanks man! I should note the short hold only works here because the total cook time is so long. It would be too short for a normal brisket cook.
@@SmokeTrailsBBQ was it 150 degrees smoker temp or internal meat temp?
@@edwardprokopchuk3264 internal
@@SmokeTrailsBBQ thank you for the reply!
🍻
Another great Video Steve and some really helpful tips. I have to say in some ways it is actually harder to get a good brisket from a pellet grill. Due tot he radiant heat and the fact that you will get less smoke from pellets than you will from a real fire on an offset getting that dark bark whilst stopping it being overcooked and dry can be a real challenge. well done
question...even though this is a much higher quality pellet smoker, how does it actually make it taste smokier if the pellets are the real issue? At least that's how I understand it. Thanks!
Would love to see someone do a comparison of this pitts and spits and a lone star grillz pellet smoker
Does the water pan re-direct the heat so it rolls from the top? Otherwise, what about fat down as usually recommended? My older Traeger settings jump from 180 to 225. Stay at 180? Great videos btw!
Awesome cook. Your method is my typical way of making briskets. FYI. Just like Jeremy yoders. Your maverick needs the front shelf to be adjusted up. As it is, the roll top is not a great super sealed design but it is super convenient. I had to adjust mine after I had to remove it to get it through my house and through my sliding door to the deck and found that you have to carefully adjust that height to coincide when the top seal near the back of the roll top meets the body of the smoker and where shelf just touches the seal. Just a little tip. Enjoy the smoker.
Thanks man! I thought I adjusted it so it was flush with the seal but I'll look again. I may have done it after this video and saw tge smoke marks.
@@SmokeTrailsBBQ I figured it may have been early footage since it looked so clean. I use some metal polish from Chemical Guys (any other semi abrasive polish will work) to clean up the smoke staining on the lid. It works great for removing any blemishes that water and soap won’t take off.
Great video, giving this a try tonight. I had a question about the temps, you say to set your smoker to certain temps, is that the temp you want actually hitting the brisket? I ask because the temp varies within the cook chamber. In my case, putting my brisket on the upper shelf, the temp is about 25 degrees lower than the temp setpoint, it's usually only about 10 degrees off but with the water pan underneath the temp is off by 25 degrees. Do I increase my setpoint to get the target temp at the meat?
Tried the sous vide method this weekend. I have a Lonestar grillz pellet grill. Didn’t let it go past 190°. Took some tips from your other videos. I held it for 12 hours. I let it rest for 40 mins before vac seal. My question is if I sealed it right away, would the seal push out too much moisture? Did I need to let it rest? It turned out great but always trying to get better. Thanks!
I don't let it rest.
Hey Steve - pumped to try this method on my pellet smoker. Thanks for making it easy to follow! Did you use a rub before you put on at night?
Looks like a great recipe and i am going to try ! But Your Hour Totals do not seem to add up correctly ?
So, if you had a foil pan, your would wrap it up in paper, add the water to the foil pan and set the wrapped brisket in the pan
I used this recipe twice now. Once with a local farm prime brisket and then with a snake river waygu brisket. Followed directions exactly. While it turned out good, tasty, it did not have the fall apart, easily pulled apart look I see in the video. There was plenty of juice, bent over on my finger, but did not pull apart at all like yours. Any idea about what might have happened? Used a large toaster oven at 150 for the 6+ hours a 150. Used 1250 Maverick for the overnight cook.
Need to go longer on the hot portion of the cook I think.
Hey thank you for making these videos. I have a GMG Ledge Prime, i have tried 3 briskets. All 3 have come out dry and overcooked. Flavor has been good though. Is this the method you would recommend for beginners?
Hey Steve. Excellent video as always. I used your sous vide hold hack for a 3 brisket wedding. MacGyver’d a Rubbermaid & it worked phenomenal. Held for 10 hrs & was the softest, moistest ever! 👍 I’ve had my eye on P&S for years but am worried about duties & freight since I’m your BC neighbour. Was there any incurred costs by you for that? (if I may politely ask). Not sure if they have 🇨🇦 distributors like YS or if they build to order. Thanks for reading.
Rubbermaid? Like with a sous vide? The import and shipping fees to canada weren't cheap, but I don't think there's any pellet grills in canada that come close to the build quality as p&s. Maybe send them an email and ask?
@@SmokeTrailsBBQ Thanks for your reply. I’ll reach out to P&S for more info. Yes, a Rubbermaid tub. Just to hold. Not cook. 😆. Got pics. The half-tub ~10” deep. Traced my Anova end w/ a Sharpie on the lid corner, then cut the hole. Tight lid fit. No temp leaks. Pulled briskets from my stick @ 205…cooled to 170…then tightly wrapped the brisket(s) in its tallow soaked butcher paper with cling wrap. Then I sealed that in a (long) Food Saver bag. Dumped all 3 into my 150 Rubbermaid water bath until sliced. 🤌👌 Continued success(s) to you.
@@djbone604 ahhh great idea!
Great video lots of info cant wait to try this! Thanks
Great video as always. I was wondering when you would do a pellet grill version on the brisket again.
I recall your video where you showed a graph about the fat rendering/muscle fiber breakdown time at each temperature. E.g at 203 degrees, it'll take something like 5 minutes, but at 190 degrees it'll take about 2 hours (something like that, i forgot the exact number of hours)
Once it hits 190 in the pellet grill, don't you want to hold it for a bit longer before letting it warm in the oven? I also understand that it's possible for temperatures to rise a bit even after it's finished cooking, but don't think that would be the case in winter time. If you take it out of the grill in -20 weather for even a few seconds, i think the temperature will probably drop a bit.
Secondly, instead of water in a water pan, would rendering fat in the same pan have a similar effect?
I bought a prime brisket prematurely by a week. My stick burner wont arrive till next week. Instead of freezing this beautiful cut, I'm going to cook it either on my pellet grill or my Webber kettle. I've watched both your videos on either method however, my oven only goes to 170. Should I use a cooler instead to rest?
Nice video and explanation! What brand of pellets and wood type did you use?
Pitts and spitts oak pellets
THANKS for this great recipe... When I add up your hours I get 23 not 26. Is that because the 5 hours at 300 might be 5-8 hours? Second question: can you continue to hold at 150 for several more hours to await dinner time? Thanks!
That seems like an awesome method but what about the ~12 hour rest that we have been seeing (150 degrees) lately on this channel? How did a 175-185 get completely done and tender in only about 6 hours of rest.
Different situation here because it's such a long cook and it has more time to break down the collagen. So it only needs a shorter rest.
Great tips! Just wondering if you have tried Jeremy Yorders method of filling burn pot with pellets and starting cold?
This is perfect (one I have been waiting on) and I will be trying this for my next brisket cook. I will note that my soul is anxiously awaiting your next smoking/cooking meat related song. 😆 They are great! Science!!!
Hey smokey! I'm gonna have to break down and buy a pellet smoker and also use it as a warmer oven over night. Do you recommend any pellet smokers? Thanks Smokey! 😊
Am I missing something or are you total cook time calculations off in the Description? 12 + 5 doesn't equal 20..?
Yea it's off sorry!
Could you show a temp graph of a long rested brisket? I understand a brisket doesn't necessarily need 205, I'm just curious to know what temp it reaches if you rest it at 190.
Also, here in the Netherlands we're used to smoke on a kamado like grill at 194f (90C). What would happen if you made a brisket at that temp and did a long rest as soon as it reaches the right temp for a perfect brisket.
Temp graph for a 12 hour hold? Assuming it's 180 when it goes in then it takes 4 or 5 hours to get down to 150
@@SmokeTrailsBBQ yeah, but if it were steaks, it usually goes up 5 degrees before it cools down when resting. As brisket is such a large cut which you put into a temperature controlled area, I wonder if, and how much the temperature of brisket goes up before it cools down.
Alot less than you would think. Carryover cooking really slows down after 190 because it's much closer to the boiling point. When I take a brisket out at 190 it drops in temp very quickly.
Never mind, I asked my question ar the start of video. Now I know( spit it & hit it) has the best smoker 😁
Using this method, will holding it longer than 5 to 6 hours have any adverse effect? Would a 10hr or 14hr hold or longer cause an issue with texture or any other issue? Thanks!
The longer the better
@@SmokeTrailsBBQ Awesome. Thanks for the quick response! Keep up the great work!
One more question! My pellet smoker goes down to 180 which is the Smoke setting. Should I do the 180 overnight? Or should I still do the 190? Thanks again!
I want the 850 because it has a smaller footprint. However, the top shelf is very small and may not hold a brisket. Bummer!
Did you use cold water to start? I have a kamado and used hot water on my last brisket cook.
Yes cold water
Thank you! I will try cold water next brisket cook. I’ve learned a lot from your videos. Again thank you the community appreciates your efforts to helping us make better BBQ.
I love the convenience of a pellet grill and this one looks top of the line, but I’ve never gotten a smoky flavor close to what I get on an offset.
You can't beat an offset. That's a fact.
And you prolly never will
You can try using a smoke tube. It'll help get more flavor.
The age old conundrum! How do we get a pellet grill with offset flavor?
I've been doing mine 2 hours on the Weber kettle with hickory or pecan chunks, then overnight on the traeger at 200 with quality no filler brands hickory or similar pellets, then the foil boat to keep getting the smoke. It has honestly been about as good as all the bbq joints near me that use offsets.I won't say it's better but for the set and forget it's SOO DAMN GOOD. Weber kettle is money too.
If your oven only goes down to 170 and no way to lower it, would you suggest resting it shorter at that temp?
I think you can adjust it. Google your oven and ways to set it -20
What's your take on doing foil boat from 160 up to 190 degrees?
It works but the foil boat works better on an offset because the heat is top down. It tends to overcook the flat in a pellet grill because the heat comes from below and it basically boils the flat in its own juices.
@Smoke Trails BBQ the 170ish foil boat..190.. then 10-12 hour rest is how I am currently getting my best brisket... I am testing using a water pan under my briskets on a pellet smoker as you use to prevent the crispy bottom. We'll see.🤞
The rest of the brisket is amazing, just gotta get rid of the crispy bottom
What type/brand of pellets do you use?
I was using the Pitts and spitts oak pellets
@@SmokeTrailsBBQ do they make their own or rebrand someone elses?
Great video trying this today
Did it work?
In the sous vide cooler now
It's turned out great. Do you prefer the sous vide cooler or the electric smoker for your holds
Do you place the brisket fat side up?
Can you hold at 150 for 24 hours?
Yes
Could you use a pizza stone to cut the radiant heat?
Yes you could and that would make a difference....but for reasons that Steve explains, the water has a better heat sink quality for the reduction of radiant heat.
Can you rest in a Yeti vs a 150F oven?
Not with this exact method. If cooler resting I would take it to probe tender first
@@SmokeTrailsBBQ thank you! Any negative effects if I hold it for 10-12 hours at 150F?
how did the flavor compare to offset
I am surprised you didn’t rest it for 16 hours. Was it because you didn’t let it drop down into temp to 165° and rest in a 150° oven? Is it better to not let it drop down and let it sit at 190° in a 150° oven for 5-6 hours?
Doesn't need the long rest when the cook time is already so long
Good point. Thanks.
Is 200 OK to do overnight. Mine only has 175 and 200 not 190
I do mine at 200. Works just fine.
Does that thing have a hook to hold your purse on it??
There are some small hooks on the front shelf but it depends. How big is your purse?
I totally let this video "sink in" ;-p
Is there a dealer in Canada?
I think so. Check their dealer locator
Lol just saw another video from you saying you wasn’t getting zero flavor from the same exact pellet grill 😂😂😂
Did I do an overnight smoke in that video? The method matters
@@SmokeTrailsBBQ yes you did buddy overnight cook testing pellets and comparison
Great video, or should I say super video….
Yeah the grill only cost between 2400 to 5000
Not sure if it's that high for the smaller ones. It is a quality cooker though. Worth the money imo but obviously everything depends on what your budget is.
Thank you so much for editing out all the chewing! I enjoy learning how to perfect cooking more than I do watching other people chew😁
Not enough detail on this one like you use to do, i know this is maybe cuz you cook the brisket on your new sponsor grill and you can't say nothing wrong ... ;)
I don't really have anything bad to say at the moment. There were some minor things like tuning it to start in colder weather and figuring out how to install the shelf so it seals with the door, but their website and youtube had all the answers. Anything specific you want to know about it?
He doesn’t have to go into much detail because of his in depth explanation in all his other videos… if you’re paying attention.
no need to spend 3300 dollars for a pellet SMOKER when you can do the exact same thing in a 500 dollar pittboss smoker.
Yes, it's true you can and I have! I bought my son a $200 pittboss last summer & before the season ended, he was having trouble with it! That didn't stop me from getting a $500 pittboss for myself! Will it stand the test of time? I doubt it! But when I grow up (bbq age) I will definitely & gladly beg Pitts & Spitts to take my $2000 for a pellet grill that will outlast me & my son's lifetime!
@@bruuuuhhh5918 for me if I'm spending that kind of money on a smoker. I'm getting a fully welded 1/4 inch offset.
So buy a 3k smoker but you’re gonna need a 300 dollar electric one to finish? Lmao
You could use your oven or a sous vide machine as well
@@SmokeTrailsBBQ have you considered using the…smoker.
@@-MOYST-it doesn’t go that low, wiseguy