BRISKET IN THE WSM | WEBER SMOKEY MOUNTAIN | PRIME BRISKET COOK

[@HeavyMetalBarBQue]

Well Brother.........that was a marathon! Can only imagine the stress you were going through. Some might have scrapped the Vid......but you persevered and toughed it out! Nice bark and that tender piece of the point made all that work worth it! Did you use one or two bags of briquettes? That basket sure can hold a lot!

[@progers5019]

Hey Ken. I just told someone else it's like taking a 1600 mile road trip. After driving all day you ask are we there yet? LOL However, that one piece of point meat at the end makes you forget about the hours and hours and hours. LOL I was feelin it like you said after I was set to go and saw the water pan waving at me from the dark corner just like it was laughin. After unpackin and repackin I ran headon into a computer with the Blue Screen. All my guru would do is turn on and turn off. Out of the blue about 15 minutes in the fan came on with it's own marching orders. It would not allow me to change or adjust anything. Funny thing, at 2am I was reading reviews on people who purchased through Amazon, and there was a guy who had a story exactly like mine who was attempting to guru his packer brisket cook for the first time with same problem. I think I got his guru. LLLLLLLL I know its a good product and many users love them. I just happened to get a dud, or one that didn't get the new motherboard. Anyway, I learned a lot on this one. The brisket took a long time, but it was excellent. Oh, I initially put one full 19.5 lb bag of blue at 11pm, then at 1:15 I disconnected the guru (it was running but with no settings, my smoke showed it was running at 253) So I could go lay down, I put about 8 handfuls more briquettes arond the edge. There was actually room for another whole bag. Since I couldn't use the guru, I figured I'd hand feed it. Later in the day I put another large scooper full. Prolly used 1 1/3 bags. You will see a guru in the near future. Stay Tuned

[@HeavyMetalBarBQue]

Wow....What a roller coaster ride you went on! A stoker unit is the way to go......no matter what brand. They will make things right for You, I'm sure! Stoke On My Friend! :-) @@progers5019

[@johnknapp6328]

Heavy Metal Bar-B-Que you should do a collaboration with Phil you are the guru King \m/

[@HeavyMetalBarBQue]

Hey John! Wait till tomorrow...........You'll see me pushing some airflow through that Snorkel and nailing my targeted temps! Heavy Metal Style!!!!! \m/

[@CookingWithRy]

I love those marathon cooks. Nicely done!

[@progers5019]

Hello Ry. That was one of'em for sure. Came out just fine. Thanks-phil

[@rg1599]

I like the way you talk. That was close to how we cook them in Texas. Looked good.

[@CBsGreenhouseandGarden]

Now that was one heck of a brisket ya cooked up there Mr. Phil. Looked ever so tasty! Have a great day!

[@progers5019]

It was a Goodern. Thanks CB

[@beasthunt]

We miss your videos, bud! Rest easy with the Lord my friend. Phil was out there shaping beautiful brisket before youtubers remotely caught on.

[@WhippoorwillHoller]

Oh so jealous! Beautiful! Yummy!

[@progers5019]

Hey there Lori, thanks for checking out my brisket cook. It was so good, inspite of no guru. LOL Got a replacement comin though.

[@Hotsaucedaily]

I'm glad it worked out for you. That is a beauty! Awesome looking bark. You proved you really know your pit when you can make those adjustments under adversity!

[@progers5019]

Hello brother. Took a while but got'er done. There is always a Plan B. If there isn't a known one, then you have to make one. LOL Thanks-phil

[@theespinozagrove]

Thank you had to stop by again for another lesson thank you sir

[@brianlasagna4294]

Love Phil’s videos and personality!!!

[@oren5230]

Great video PIF, JIF and TIF. The point made my mouth water.

[@progers5019]

Thanks Oren. A good brisket point will melt in yo mouth. This was delicious. Thanks-phil

[@BBQPITDOG]

Basics usually don't fail....gadgets do fail more often. Excellent Brisket Phil! Time well spent. I'm surprised Toby wasn't climbing the cabinets to get a bite of that point!!! Great video my friend!!

[@progers5019]

Hey Rob. It was delicious. A long cook too. I'll get that guru replaced and show it on a future cook for sure. Thanks Buddyro

[@BEERNBBQBYLARRY]

My CyberQ has generally worked great except when the "cloud" goes down which has happened twice already since I bought it over a year ago. Then I have to use its Infrastructure mode which forces me to have to hang around the house (in range of my Wi-Fi LAN) instead of allowing me to run errands or whatever.

[@progers5019]

Hey Larry. Good news, they sent me a new DigiQ and I've tested it. All is well. Simce I have both the Thermoworks Smoke and the new Maverick XR-50, I opted to go with the DigiQ. I looked hard at the CyberQ Cloud. I did whatch your unboxing and review which was great. I'll try it out this weekend if it's a link of sausage. LOL

[@LazyCookPete]

Looks like that taster hit the sweet spot with both of you. Makes all the work and waiting time worthwhile 😋👍

[@progers5019]

Hey Pete. You are so right. Thanks-phil

[@theoneforu69]

Phil, I love your personality! Liked, Subbed all, love the Weber mods... Chucktown approved :)

[@daveyyc9784]

My flame boss 300 has worked flawlessly on 22 cooks since I bought it last March. Flameboss sells and I bought a battery pack for it and now I can use the flameboss out camping and tailgating. So far so good. Thanks for your video, sorry about your luck.

[@progers5019]

I've heard good things about Flameboss. BBQ GURU sent me another one. Used it today and it worked well. Thanks-phil

[@daveyyc9784]

Phil N Florence glad to see they backed their product in a timely manner for you! These controllers are sleep savers for sure.

[@cricket516]

I love when my stepdad cooks a brisket. It’s so good and yours looks delicious 😋

[@progers5019]

Thanks Cricket. It was a Goodern. Thanks for watching.

[@duckholmes1195]

Phil where did you put your handles

[@blackackcl]

Great video as always Phil! Looks amazing! A lot of work, but looks like it was well worth it. Cheers brother!

[@progers5019]

It was a long cook. Next time may go Hot N Fast. You are right though, it was delicious. Thanks-phil

[@GrumpusOnFire]

Excellent, excellent, excellent! Gorgeous chunk ‘o meat. Getting a point to turn out like that makes every hour worth it. Man, that got my flavor buds all fired up. Great job Phil.

[@progers5019]

Man Bill you made me feel better. Like something thats hard and tirimg, but the results make you forget that part. (Almost) lol Thanks-phil

[@karenmckinney6461]

Hey Phil sorry about your guru not working out sometimes tried-and-true is the way to go always works great looking cook

[@progers5019]

Tried n True is good and always works. Never Fear, a Guru is near. Shipped out today.

[@wfp537]

Great job, that came out great. I will have to try to cook one some day.

[@progers5019]

Yea, give it a whirl. You can get a smaller one, and also do the hot n fast like Harry Soo showed T-Roy. Maybe next time I will do hot and fast.

[@randomactsofcooking]

Yeah, I was a nervous Nelly first time I did a long brisket cook on my Weber kettle with the snake charcoal method. Started mine at 5AM and finished round 9PM. After the resting period it was 11PM before I finally got a taste. Looks like yours turned out mighty nice.

[@progers5019]

Yes, it was a marathon. LOL you learn some things on these type of cooks. Thanks Mike

[@cookingisamazing9213]

Good gracious what a long cook! Great looking brisket! Looks great!

[@progers5019]

Thanks so much for watching and commenting. It was a long cook, but turned out so good. Thanks for following the PIF channel.

[@yoho5114]

What went wrong? Why took so long to smoke? Good result though 👍🏼

[@RaleighSmoke]

Another great cook, Phil! That brisket looks perfect! Too bad about the Guru. Hopefully they’ll work things out and get you one that works.

[@progers5019]

What's up Jon? It turned out really good. We enjoyed what we could eat for a couple times, and vacuumed sealed the rest. BBQ Guru shipped me out a new one today. Another guru cook comin up.

[@SmokinJoesPitBBQ]

Looks good Phil! 17 hours is just about right! You almost passed out when you tried the point meat. I know the feeling my friend. 👍🏽

[@progers5019]

Brisket is something you know for sure. That point meat is awesome. Thanks Joe

[@thegourmetgrandadandfamily]

Such a lot of cooking but it looked well worth it in the end well done with that it looked so good...

[@progers5019]

Thanks. Yea, a lot of cooking. Kinda like a 1600 mile road trip. After driving all day you ask are we there yet? LOL. Thanks for watching

[@hoss6048]

Weber Smoky Mountain 22 on way will be here Wednesday. I’m going all in and will cook a brisket. Thanks for your tutorial videos! I’ll go in with a lot of information. Also, is it easy to find tri tip in SC? Here in Ca (Sierra Nevada foothills where I’m at) it’s in all the stores.

[@progers5019]

Sounds like you have a good one coming up. Good luck on it. We can't find tri-tip in any gro stores here in Florence, SC. If I find it, I can get it from a Butcher shop. Only place, brisket packer same way. Our SAMS has the brisket flats, but I have to get the packer in Columbia or the beach. Thanks-Phil

[@hoss6048]

Phil N Florence I smoked a 13.5 lb brisket all night my first time smoking any meat ever with that WSM. I did good man! It came out like it should have! Now this weekend pork butt is in order...

[@progers5019]

@@hoss6048 Alright Alright Alright !! You did better than I did first time. Congrats on your new cooker and your first cook.

[@smokinjoes9383]

Phil Nicely done my friend! As they say can’t rush good Q’. Hope you’re able to get the barbecue guru figured out. -Joe

[@progers5019]

Yep you have to wait on it. I feel confident they will replace this guru. Anything else not good customer service and bad for business. Thanks-phil

[@rustykc]

Hello PIF, JIF n TIF. First or all, I have a ton of respect for your self control. If I had shelled out that much money to get a dud... I will simply say that you showed all of us how a respectable man is to conduct himself. That brisket looked amazing! Give JIF my best and I'm anxious to hear how GURU takes care if this situation. Cheers

[@progers5019]

LOL. Hey Rusty. Remember in cartoons how a character considering doing the right thing or wromg thing with a devil and angel sittimg on opposite shoulders whispering in his ear. Believe me Rusty, I had those two guys on my shoulders. LOL I really was disappointed because the long all night brisket cook was planned out for several weeks. Talk about letting the air out of my balloons. Not like going out and buying another $60 brisket and a do over. BUT, when you get the lemons, get out the Lemonade recipe right. I didn't like it, but just went back to WSM tried n true. Thanks for the comments. You will see a guru cook soon. It may be on apiece of sausage but you will see it. LOL

[@stephanieyeminez89]

Hi phil and janet Clemson did great on Saturday. Thank you love you both

[@progers5019]

Hey there Stephanie. Thanks for watching. Stay Tuned for more videos from PHIL N FLORENCE.

[@BBQJOE]

Sorry to hear the Guru didn't work out for ya the first time.. I've been wanting one for years but haven't had the need for one cause I'm always watching my pits. I'm going to watch your vids and see if you got your Guru figured out and I may just get one.

[@progers5019]

I won't say 100%it wasn't operator trouble, but I'd bet $100 it wasn't. I'm sure BBQ GURU will replace it. There can always be a dud in anything but as they say, one monkey don't stop the show . Stay Tuned. You will see a Guru at work soon. Thanks-phil

[@JonathanJonesSpeaks]

Oh wow. That brisket is something juicy and serious! New Subscriber here!

[@progers5019]

Thanks Jonathan. Glad you like the PIF channel. We love to cook and have fun doing it. Have a great week and thanks for the sub.

[@jeffincabo]

Great looking brisket Phil ! Congrats on that Gamecock win ! We finally won one, took down those damn gators in the swamp! Woo Hoo !

[@progers5019]

Big wins for both of our teams. We play gators Satdy.

[@jeffincabo]

Good Luck !

[@carloslarard]

I did a similar size brisket. And took me 11 hrs. But i use the second lower section where the heat are more intense. Using 225 to 235 f temperature

[@progers5019]

Yea my last one was a 15 lb choice brisket. I avg about 260-270 F. That one took 9 hours and 8 minutes. Go figure. I was cooking hotter and on the offset stick burner. I think I may go to Harry Soo's hot n fast method. His is done in 4 hours.

[@carloslarard]

@@progers5019 thanks for answer. How often do you refill the charcoal cooking in that temperature ?

[@progers5019]

@@carloslarard If you have a large capacity charcoal basket, you will not need to refill. Go over and take a look at Greg's channel at THE WOODSHED SMOKE AND BBQ. His latest video shows a simple nasket of expanded metal he made that will hold 2 bags of Kingsford.

[@smoking_bears_]

I know alot of cooks who use that same guru with lots of success. Personally they're outta my budget, so I've made a couple homemade versions that work well. Final product looked phenomenal, the best cooks are never the easiest.

[@progers5019]

Thanks brother. Yes I've heard too many people say positive things about them, so I'm not worried about it. Everything made can have a dud, I just happened to get one of them. That's cool you made your own. Did you order a kit?

[@smoking_bears_]

@@progers5019 Facebook group called tech savvy has a parts list and diagram. Frist one was made with a deep fryer controller, drop cord and a computer fan in a coke bottle. My very 1st video on our channel.

[@progers5019]

@@smoking_bears_ cool, I'll have to check it out.

[@truckdrivinmilanr]

Looked great, hour/lb. sounds about right. Sure is frustrating when a new device doesn’t work right or not at all. Love the cabinets, looks like curly maple. Nice to see the drip groove in the cutting board your son made.

[@progers5019]

I apologize for now kitchen tour yet. We've made so many videos in there, I figured people would be bored now. The cabinet wood is mahogany with a clear coat on it. No stain. That is the natural color. And it darkens over time, especially in the light. We'll get that guru replacement I'm sure and you will see it again soon. Oh, and that brisket was delish. Thanks Milan

[@whiskeyboysbbq8191]

Long cook Phil! You earned that one! That’s a shame your guru didn’t work. She’s a beauty. You can see that smoke ring from the first cut! By the way the beard looks good!

[@progers5019]

Hey brother, thanks for the comments. It turned out great inspite of the dud guru. Good news on that, I got another one that arrived today and it works (I tried it). Yea the beard is gettin thick (and grey) Oh well, nuttin to do about that. Thanks-Phil

[@whiskeyboysbbq8191]

Phil N Florence good news on the guru. I have one and love it for the long cooks. I use it on my WSM. You could always dye your beard, lol just joking. Keep up the great videos!

[@progers5019]

@@whiskeyboysbbq8191 I will be using it this Saturday for sure. You know I gotta. New Toy. Even if I have to stick it in a Sausage. LOL I've thought about the dye. lol

[@georgewashington2609]

Great Job Phil

[@progers5019]

Thanks for watching George

[@chrivan473]

What a cook! almost 18 hours! wow. You don't quit, lol

[@progers5019]

No givin up. LOL Thanks for watching

[@WASN55]

Mmmmm that looked fantastic Phil! Color, bark, juiciness of it and that smoke ring!!!! Did I say Mmmmmm...lol Cheers!

[@progers5019]

Thanks for watching and the nice comments. Appreciate you following the PIF channel.

[@josephmercado1408]

Hey Phil thanks for responding got me a 10lb brisket but in little confused seeing a lot of people smoking overnight?? If I’m starting at 10 at night that mean it be done at 9 10 in morning plus the stall and the rest ?? Mid day can’t I cook it early morning be done by night ??

[@progers5019]

If you put it on at 6 am, and cook it between 225-250, it should be ready to wrap around noon or 1pm at 160°. Put back on until internal reaches 204 or probe tender. Should be done by 4-5 o'clock. Always allow more time in case you need it. Wrap foiled or in butcher paper with a towel and place in a cooler for 1 hour. Can leave in cooler for 3 hours if needed.If you put on at 6am, with a 10 pounder, you should be good for a 6pm dinner. Get your grill cleaned and ready, charcoal ready and anything else that can save time when you are needing an early morning startup. Meat trimmed night before. Good luck.

[@THEREALSHOWBBQ]

I bet that had to be rough. It really looks awesome. A prime brisket is in my bucket list. But I can't find one around here. Do you think it was really worth the price difference?

[@progers5019]

Welllllllll, you know that can be subjective depending on who is doing the tasting and eating. It's like other things e.g. wine that is $50/bottle and $2/bottle. Some can tell the difference, and some can't tell the difference because they aren't looking for a difference. I guess you have to know what you are tasting, and what actually taste good to you. For me, between the prime from Costco and the Choice from SAMS, there was not much difference. They were both really good. However, there is a difference. Also like prime steak from Lobels and the steak we get from the gro store. Big difference. Lot of that fat marbleling rendering down thru the meat. So, to answer your question, is really 2 answers. It may be a difference, it can be a difference. Is it worth it?? To some it isn't, to some it is. LOL Think I'll be a politician. There is a difference in the texture of the meat. It does taste better. Go for it !!

[@THEREALSHOWBBQ]

@@progers5019 Maybe one day I'll get my hands on one.

[@progers5019]

@@THEREALSHOWBBQ Try Costco. If you know someone who is a member, go with them. They usually have them. Some SAMS keep them and some don't. Our SAMS only keep flats.

[@THEREALSHOWBBQ]

@@progers5019 Thanks bro I'll put one on your tab. 😁

[@progers5019]

@@THEREALSHOWBBQ haha

[@josephmercado1408]

Hey Phil love the videos and watching has lifted my smoking abilities to another level about to tackle my first brisket on the wsm 22.5 with a guru i wanna do a nice low and slow 225 range any ideas on how long normally or any tips anything would be appreciated thanks keep on keep on in

[@progers5019]

Hey there Joseph. Sounds like you have a good setup. Length of time usually is 1 hour per pound more or less. Then, depends on size brisket you have. My last two brisket went 11 hours on a 15 lb and 15 hours on a 17 lb. First was in an offset and the second in the WSM with the Guru. Avg temp 250-270 in the offset, and avg 250 in the wsm. You will hit the stall at around 160° internal meat temp. Most double wrap the brisket at that time. Keep it cooking until internal is about 204° and probes tender. I use SPG and a little Amazin Cajun for rub, then beef broth at wrapping. Good luck

[@strictlyquality]

Great video, I love my SMOKE from Thermoque. I also love my Rec Tec Bull, both allow me to have a peaceful night's sleep. I always get prime brisket from Costco which isn't much more than the grocery stores so why not! I love Costco for sure! I am going to have to test out the Amazin Cajun on a brisket next time I do one. I love the Amazin Cajun on just about everything so why not brisket. In a few days I will be frying lots of Amazin Cajun Deep Fried Turkey's for Thanksgiving and so I will be making up a lot of Amazin Cajun Seasoning this week. Brisket looked amazing and I put in my vote for all cows to start making only the Point, get rid of the flat. The point looked excellent. You could see the giggle like jello movements. Have you ever injected your brisket? I did on my last one and it was excellent.

[@progers5019]

Hello Michael. I usually just do the Texas way of just Salt n Pepper on brisket. I like your Amazin Cajun added. It's great. Don't you have a brisket rub too? I'll have to order some of that. Yea it's turkey time. Many channels already doing some. By the way, I have a new Guru shipped out today, so Stay Tuned. lol

[@strictlyquality]

@@progers5019 I have a brisket rub that is great Texas Best Brisket Rub, I am going to change the name soon to Texas Best BBQ Rub because it is great on all BBQ, and replace the Texas Best Brisket Rub with a super high quality SnP and then also come out with a super high quality SPG. I have been tied up with court battle for my children (3-girls) for 6 months and it is almost over. I am backing out. My ex has recently married a multi-convicted sex offender and because of the pressure from their mother the children have expressed their desire to never see me again, my ex is happy, the children are not, the cost ($65,000 so far) to continue to fight I cannot bear and so I am giving up and I will wait and depend on God to bring my children back home and I guarantee you that it will happen sooner than my ex thinks. God is Great, He can do all things. I am Apostolic Pentecostal and God truly moves in our church services, I have been in church for 28 years now and it would take me way too long to tell you of all of the notable miracles that I have been a part of/witnessed with my own eyes and the many prayers He has answered when there was no other way possible, God came through for me. I trust in God! Thank you for your videos, you and your wife both do a great job, both of you have great personalities and both of you are loved by all who watch yalls videos.

[@progers5019]

@@strictlyquality Hey Michael, first I'm sorry for the trial you are in concerning your girls. I'm believing with ya brother that God will bring them back to you. With man it's impossible, but with God all things are possible. Tie that faith knot and hold on. Sounds like you are making some great changes with your rubs. Looking forward to trying more of them out. Thanks and God bless.

[@strictlyquality]

@@progers5019 Thanks very Much! I will let you know when I have those new rubs ready. Currently between stuff I am working on 3 Keto seasonings for a company here in Texas.

[@SmokinJoesBBQ]

HEY PHIL, that was a awesome job at smoking that brisket, and you gotta love the Weber Smokey Mountain, they cook to perfection. That brisket was done to perfection, it was nice an tender and juicy. I would loved to have some of that, I am going to have to smoke one now , because you got my taste buds up.Sorry about your guru, but sometimes things like that happen. AWESOME JOB PHIL . GOD BLESS YOU PHIL AND JANET.!!!!!!!

[@progers5019]

Hey there Joe. It was a long cook. Longest I've had. Yea too bad I couldn't use the guru like I had planned. I'll get it straight and you will see it soon. That brisket was delicious. Thanks-phil

[@josephmercado1408]

Thanks Phil, just picked up a PBC the other day little excited to use it gonna do four racks of matador St. Louis style ribs on it here nothing but great things about it how’s your experience with it ?

[@progers5019]

It's a rib cooker for sure. Prolly the best thing it does. You can pile'em in there too. Word of advice (I had it happen) when and if you remove the rib after the meat is done to spritz, or like I did remove them sauce them and put back on the grate rack. make sure you don't twist or torque your wrist while holding the rib with the tool. That torque will tear them apart if they are cooked real tender. I had one twist apart and happened to catch it. If you have enough hooks, you can double hook. Pull up straight, and let down straight.

[@LouisatRshackBBQ]

To funny after watching Ken at Heavy Metal BBQ. - I have been looking at BBQ Guru ‘s as well.

[@progers5019]

Haha. The Guru is a very good device for temp control. I just happened to get a dud. I'm sure they will make it good. Stay tuned for a future video of me showing it off. It's funny how it just happened to be on the all nighter I wanted th showcase it on. The WSM handled it just fine anyway.

[@guillermoparedes6450]

Did you have to load more charcoal on that cook? What's the height on that ring you got. Brisket looked on point.

[@progers5019]

I didn't dump the other bag, but I did dip out of it during the day a couple times. It's 10 inches tall and 18 5/8 across. It can hole 2 bags of kingsford blue. I didn't pour in the second bag, but I did hand shovel about half of it throughout the day. Some briquettes left in the bottom of the grate I extinguished. Probably could have run couple more hours.

[@progers5019]

FYI- I heard back from BBQ GURU today, and a new replacement is on it's way. Stay Tuned

[@vincentsegura3183]

Good news!!!

[@progers5019]

@@vincentsegura3183 Yes I am relieved. Will use the guru on tomorrow's cook.

[@vincentsegura3183]

Can't wait to see the video

[@campmeatbbqcampmeatbbq7951]

Hey Phil, I will be there at your front door early in the morning with the Bib around my neck and the loaf of Wonder Bread and the Creamy Horseradish sauce. Yaaa Budddy! I guess it is just another excuse to have another long cook after you get your Guru situation figured out. It is like golf, you strive for perfection full well knowing that it can never happen. Oh NO, I have to BBQ again, NOT THAT. It is always the fun journey with a bonus of the food from the grill as the bonus at the end. Its the love of the grillin game. But even after that long 1600 mile road trip it still feels good to sit down in your favorite chair, why is that 🤔 Always love your cooks PIF and JIF and TIF sharing in some sampling. I will stay tuned!

[@progers5019]

Hey there Jay. That was a Goodern. Good and Long. lol It wasn't too bad though, because I enjoy doing it. Guess after I get another guru, I'll do a video on that and stick it in a sausage or something. ha ! I am eager to use it. That will be my version of set it forget it pellet. I will say the prime brisket was excellent. Regret not pushing the full half cut section of the point around to the camera. Oh well, next time. Thanks for watching and all the support. Jif took the day off. Tif stayed with me the whole time. He did keep lookin at me funny about 2am like what are you doin out here? Let's go to bed. lol I can usually figure things out or make things work, but that controller was not having any.

[@CookinWithJames]

That really sucks the guru did not work for you. sounded like JIF really liked it. lol!! super awesome brisket brother! i would wait 17 hours for that any day! And thanks for the advice on the WSM!!

[@progers5019]

Hey James. That was the longest cook I've had. I've seen some others have that happen. Guess Harry Soo's HotnFast is credible and a time saver. Yea I was disappointed in the guru dud on my big brisket cook, but BBQ GURU has me a replacement shipped and on the way. Stay Tuned for a guru cook soon. Thanks-phil

[@bryans7131]

Sorry you had problems with the guru. I got my DigiQ a few months after I got my WSM, and have used it successfully for several years now. It makes those long brisket cooks much more restful. Lol. Set it and forget it til mornin. You’ll get it worked out, I’m sure. Nice brisket Phil!!

[@progers5019]

Hey Bryan. Thanks for the encouraging comment. I'm confident BBQ GURU will make it good. It's good to hear others have it and love it. Have a great week

[@mikeruizesparza1514]

After 17+ hours cooking it pinally pays. Congrats for winning that marathon

[@progers5019]

Yea Mike, if I was gonna salvage my cook, I had to push through so I'd have something to edit and show. Too much time and work for a total loss. Thanks for watching.

[@malvizar85]

Hi! Did the folks at BBQ guru ever take care of you? I'm just curious how their customer service was before I drop $300 on a digiQ.

[@progers5019]

Yep, they jumped right on it. Sent me out a new one and I sent the control back. The new one works perfect. Great customer service. I mentio this on the next Guru cook. Thanks-phil kzbin.info/www/bejne/qaiWaKWOnLqkmKM

[@MrScottcollier]

Sorry your Guru didn't make the mark, those are really neat devices. I use one occasionally with my Weber Summit Charcoal, and it makes a long cook so nice. The brisket looked awesome. That was a seriously good result.

[@progers5019]

Thanks Scott. Guys like you know what other backyard cooks go thru to get the results. It is a lot of time and work, but I love it and it's fun when it's all said and done. The brisket was great. I'll get another guru and go again.

[@CarolinaChrisOutdoors]

Ah! Who needs a Guru when you are one!!!! Great job Phil !!!! That was certainly a dedicated cook right there!!!!!!!! Hey Phil, can you cook beef brisket for all the rest of our games? I think it was good luck for THE University of South Carolina! 😉👍🏻👍🏻👍🏻

[@progers5019]

Let's see Chris. Let me answer your questions. Yes, Yes, Yes, NOOOOOOOOOO !! LOL Thanks buddyro

[@BigLewBBQ]

Great looking slab of beef. Phil. Glad your Tigers won. Mine didn’t. Sorry, about your guru gizmo.

[@progers5019]

Yea, your Tigers played good though. They got their licks in so to speak. Not too sure there is anyone left who can do it against Bama. They have about 3 teams in one. That brisket was delish. Gotta get over there and check out yours. You are who I was thinking about when I made that statement in my intro. You know spending more on an accessory than the cooker cost. LOL Some of us just have that sickness.

[@BigLewBBQ]

Phil N Florence I hope Clemson can get Bama.

[@progers5019]

@@BigLewBBQ They did it before, and came close the year before that in the championship game. They have the team and the rockets and the defense. I think Clemson is the only one left that could. We shall see. That young QB is young but has a lot of poise. He will really be something in a couple more years with all the experience and weight training.

[@themeatstall9001]

DID THW GUYS AT BBQ GURU TAKE CARE OF YOU BROTHER?

[@progers5019]

I just now saw this comment. Yes, they sent me another one very quickly. Everything is good. Thanks BLH

[@jeber21]

Check out Flameboss. I got the 400 and it was super easy to set up! variable speed fan is the way to go with pit fans.

[@progers5019]

Thanks for the tip, however I've already paid the Mu-La. I think a good replacement will be fine after we get it worked out. Thanks-phil

[@jeber21]

@@progers5019 I hear ya there BBQing can get expensive lol, I got a porch full of smokers!

[@LarryMFjohnson]

Great video buddy

[@progers5019]

Thanks Larry. Was a long one, but turned out great.

[@michaeljackson9893]

Wow what a long one. I bet it was good. I think your beard grew out a little more and your hair turned a little grayer. Keep it going...we want to see how the guru works out.

[@progers5019]

Hey MJ. Yea, I guess you could be right about the beard. A long cook for sho. BNQ GURU replied back today with a very nice apology and shipped me out a new one to replace the dud. Should be a guru cook comin soon.

[@themeatstall9001]

PIF .....BOYLOOKAHERE THAT WAS A GOOD LOOKING BRISKET SIR. IM OFFICIALLY HUNGRY NOW...LOL

[@progers5019]

LOL, it was some good one. I wish the whole brisket was point meat.

[@meatcranium4280]

I’m going to be getting the cyber Q from BBQ GURU. IHOP’s I don’t have the same problem. But anyhow, that brisket look beautiful. The longest brisket cook I ever had was a prime brisket, which is non characteristic because they should cook faster than that of a select or choice.💪🏼🇺🇸👍🏼

[@progers5019]

I know you will love the CyberQ. It's like merging the DigiQ with your best wireless thermometer with 4 probe ports, then controlling it with your smartphone along with the app, charting, and sharing on the cloud. Can't wait to see you use it.

[@srv165]

Nice looking brisket and sorry about your guru. From up North in Husker land.

[@progers5019]

Thanks for watching and commenting. So you are up there with Dan at Smokey Goodness 2.0. Thanks for stopping by.

[@Cookoutcoach]

Great lookin brisket bud. Sorry about your guru, I never really read the manual on mine just plugged it in and it worked, so maybe you do have a bum unit. Hope you get it squared away because it is nice to be able to kick it off and just walk away from it sometimes

[@progers5019]

Thanks Steve. Yea, there are many happy and satisfied customers so you can get a bad unit in any product line. I'm lookin forward to getting it replaced. Thanks bud

[@martingtrman]

I thought you were the BBQ Guru? Brisket looks good Phil.

[@progers5019]

Hahaha. Well, when something goes wrong, you have to be the guru then. It's called PLAN B. LOL Thanks for watching.

[@johnknapp6328]

You have patience and self control. Unless I missed something I never seen were you had guru port on wsm. I have seen other channels get bark situated and into the oven it goes. Since you naturally aspirate I thought once you have things situated it set it and forget it. So once you do more cooks with the guru your opinion on its use vs no guru is will be interesting. One last thing if your phone hangs on the wall has a set of bells and when you crank it and the voice is sara and not siri you know you need to update your phone to hook up to the guru. How many hours did you have left with ole woodsheds monsta basket. Brisket looked great 👍

[@progers5019]

Bog John. I have my fits, just not in front of the camera. LOL I know the oven is a finishing option, but I'm not built that way. I would if I had to. I did have the guru pit viper fan port adapter. I had a lot of video made showing the guru and pit viper fan install and more about it, but in the light of events I scrubbed all that. Later on after I get another controller, I'll roll out a video on the guru and accessories. I have a smart phone but won't need it with the DigiQ. You are referencing the CyberQ, the controller with the app, charting, and control from your phone. Since I have the Smoke and the new Maverick XR-50 wireless thermometer system with the base & receiver I figured I didn't need the CyberQ model. For future cooks on big cuts of meat, I'll use the guru. Hope that answers your list. Thanks bud

[@CookingwithKirby]

Go back to the basic Brotha Phil. WSM did a great job catchin up. That brisket looked great, im sure there was some full bellies trying to take down that bad boy.

[@progers5019]

Hey Kirby, you are right about full bellies. GOOT !! I have the new Guru on the way. Stay Tuned

[@josephmercado1408]

Phil your the man thanks again will send pics if you wanna see this beauty can only get choice angus by me but we are gonna make a brisket out of it have a good night thanks 👍🏽😀🥩🥩🍖🍖

[@progers5019]

Hey Joseph, that sounds great. Hope it turned out well. Thanks for watching and commenting.

[@adamhanna2521]

Maaannnnn that’s a good lookin piece of meat👍 I myself think babysitting the pit is half the fun but 17 hours of babysitting would be a bit much

[@progers5019]

LOL, yep me too. Funny how some take so much longer. Was good though. Thanks for watching

[@thomasoney9694]

Hey guys! I just started a new BBQ group on Facebook. It's full of great people posting tips pics and videos! Come join us! It's called BBQ Champions. See you in there!

[@LassesFoodAndBarbecue]

Looks bery nice. But wow that was a huge brisket. And the time it took too. Sorry about the guru.:(

[@progers5019]

Ues, the Costco I got it from had 7 or 8 just like it. Beauties. Longest cook I've had. Sure was delicious though. Thanks Lasse

[@wstewart5532]

Phil, don’t waste your time on a pellet grill. You already know how to smoke right, and a pellet grill is a step backward for ya.

[@progers5019]

Yes I figured as much. It just sounds good to say a guru gives you the set it forget it option once you get it set. Thanks for the comments.

[@thegourmetgrandadandfamily]

First like

[@杨佳燕-p2w]

Hey Phil, that's fantastic! I am a professional seller of bbq/smoker meat thermometer. Our company just launched a new product bluetooth 5.0 meat thermometer with 6 probes. We are looking for pitmasters for testing our product, will you be interested in it ?