Brisket Flat - Pit Boss Lexington 500 Onyx - First time cooking brisket! Bear Mountain BBQ Pecan

[@rbiv5]

It looks easy enough to do. Nice work, Andy. Looks delicious.

[@TheFoodExperience]

Thank you so much!

[@johnsander5171]

Excellent cook chef! 👍

[@TheFoodExperience]

Thank you very much John!

[@MileHighGuyBBQ]

If you got that up to 200 before the power loss then the carry over cooking would've finished it. There was no loss here, except for power in your building but that brisket turned out great Andy!

[@TheFoodExperience]

Thank you so much Scott! Yeah I figured it would have a carryover. I was just mostly upset about losing power and not being able to shut down the device properly. Fortunately I got it back up and running in all cleaned out. It was definitely very tasty and tender.

[@TheNudeAmerican]

Glad to see you can get all the cool cooking toys now. I've got a new 36 inch griddle for the outdoors that I'm going to open and use when the weather allows again. Mostly I cook on the Vevor inside now that it's winter now and even many other times just mainly because it's closer to the food where I don't have to also carry it out with a busy work schedule. (I'm glad to see the 21 inch Vevor is once again available too.) I have never used a smoker yet, but I'm glad your brisket came out good. Those are delicious indeed.

[@TheFoodExperience]

36-in outdoor griddle sounds awesome! I hope you thoroughly enjoy it. I definitely enjoy using the Vevor inside. Glad you are enjoying it as well. I'm really enjoying the smoker and making my own smoked meat creations. It is so fun.

[@trefizzle2128]

Looks delicious! I've been wanting some brisket for a while. Haven't had it in a bit. Brisket and eggs are good for the leftovers!

[@TheFoodExperience]

Thank you so very much! It was so super tasty.

[@shawnwomack3446]

You did a good job for a first timer. Nice smoke ring too. Looks delicious.

[@TheFoodExperience]

Thank you very much!

[@Mankitchenrecipes]

Nice! I just picked up that same Pit Boss a couple of weeks ago to upgrade from my Tailgater, and so far I'm loving it! Your brisket flat looks so tasty!😋 Sub'd!!!

[@TheFoodExperience]

Right on Kevin! I'm glad that you're loving yours as well. The device is so versatile and I'm only getting started. That brisket was fire! Soon I want to mentally prepare for using the same cut and making pastrami. A lot more involved but I know I can do it. Thank you so much for subbing to my channel.

[@rogerwilco59]

Fine looking Brisket Flat.. I'll have a piece!!

[@TheFoodExperience]

Thank you very much!

[@TheFoodExperience]

In case you would like to see the whole video here is the link: kzbin.info/www/bejne/qaK4o4dnnbmCfNksi=zvATSjLjhZmJZYHS

[@DS-xl1ro]

Nice cook. Brisket looks delicious. Serve it with mac n cheese and green beans and you have a great meal! Chop it up add some barbeque sauce and make a nice sandwich with cole slaw and pickles on top! Wow, $10/lb for brisket? Where I live in Texas the brisket in the grocery stores are huge with lots of fat and they are less than $5.00/lb. Glad you are enjoying your Pit Boss. Will there be a smoked pork butt or whole chicken in the future. Happy New Year. Keep up the good content.

[@TheFoodExperience]

I'm a super picky eater and I don't eat green beans. Mac and cheese sounds good though. BBQ beef sandwich is what I'm actually making right now. I don't like coleslaw either so for me just the meat just and warmed in barbecue sauce will be good enough. I am definitely thoroughly enjoying the pit boss. Really love the device! Yeah maybe that's why mine cost more because it was already trimmed and didn't have any fat. That could be somewhat of the difference although it is definitely super high price here in California. One day I'll get out of here. Yeah I want to do a whole chicken at some point like a spatchcocked chicken. I think that would be bomb! I'm also thinking maybe a pork belly so I can make my own bacon. Thank you so very much and wishing you a very happy New Year!

[@DS-xl1ro]

The state of Texas would love to have you!

[@TheFoodExperience]

@@DS-xl1ro A lot of wonderful people live in Texas!

[@DS-xl1ro]

@@TheFoodExperience I’m a transplant. CA to NY to TX

[@Andy99933]

Looks good! How long did you rest for?

[@TheFoodExperience]

I wasn't totally paying attention to the time because of the power outage we had and having to tend to the pit boss not being shut down correctly. If I had to guess I would say around an hour and a half. I really just waited till the meat got down to 140°. Enough time for all the juices to reconstitute back into the meat. That way when I sliced it it wouldn't pour out juice everywhere.

[@TheFoodExperience]

Oh yeah, thank you very much!

[@Kevin.K-CTH]

☝️🤤👉🍽