🔥 What's Smoking/Cooking on your Pit Boss?

[Mark H.]

Absolutely, makes for easy clean up. I also put a pizza stone under the foil pan directly over the fire pot to deflect the heat away from the brisket.

Do you use a smoke tube?

 

[Cowboy1955]

Honestly I saw it years ago in a video on YouTube. I've done it once before. I usually apply the rub about a half hour before It goes on the smoker. One noticeable thing is that the rub definitely absorbs into the meat more than not wrapping in plastic. The bark seems to be forming that the same ( you were right @Cowboy1955 ). We'll see if it tastes the same.

Awesome!!

 

[ANT0407]

Do you use a smoke tube?

Yes I do. This time I layered pellets with mesquite chips in my smoke tube.

 

[ANT0407]

I put a 12lb prime brisket on at 3:30am. Smoke setting for 2 hours and 225 the rest of the way. I am using hickory pellets in the hopper and I layered mesquite chips with the pellets in my tube like @Cowboy1955 recomended. I used my own SPG rub. This is the flattest whole brisket I've seen, the point muscle is almost the same thickness as the flat.View attachment 5460View attachment 5461

7.5 hours in. I have added the trimmings now. They are "pitmasters privilege "

 

[ANT0407]

7.5 hours in. I have added the trimmings now. They are "pitmasters privilege " View attachment 5463

FoilI foil boated it for the last hour. Now it is resting

 

[Cowboy1955]

Excellent work!!!

 

[ANT0407]

Excellent work!!!

Thanks man!

 

[ANT0407]

FoilI foil boated it for the last hour. Now it is resting View attachment 5464

Finished product after some of the point was devoured

 

[Cowboy1955]

Yumola!!!!
Look at that bark and juicy meat !

 

[ANT0407]

Yumola!!!!
Look at that bark and juicy meat !

It was probably the best brisket I've done! So tender and juicy and the smoke flavor was fantastic!

 

[Ken S]

Wow, that really looks amazing!

 

[ANT0407]

It was probably the best brisket I've done!

Wow, that really looks amazing!

Thanks @Ken S !

 

[Ken S]

Thanks @Ken S !

Briskets are kind of scary because the family's anticipation builds forever, and, it's an expensive cut so you really, really don't want to blow it. If I recall you even bought prime, glad it turned out! In my mind I'm imagining a few slices of that, some Alabama white sauce, and a glass of red wine. That's smoker heaven right there!

 

[ANT0407]

Briskets are kind of scary because the family's anticipation builds forever, and, it's an expensive cut so you really, really don't want to blow it. If I recall you even bought prime, glad it turned out! In my mind I'm imagining a few slices of that, some Alabama white sauce, and a glass of red wine. That's smoker heaven right there!

The key to good brisket is patience. It's done when its done and resting it is key as well.

 

[Jimsmokes]

The key to good brisket is patience. It's done when its done and resting it is key.

The longer the better.
I'm in the middle of building/modifying a MES 30 with PID control for long low temp holds and sausage making.