Hot and Fast Brisket on the Pit Boss Pro Series Vertical

[@TactlessGuy]

I love the idea of hot n fast. A lot of old school people think that low and slow is what you need to achieve perfection, but I personally think that what truly shows the skill of an artisan is not just being able to make a great product, but to be able to reproduce it efficiently and in the simplest way possible.

[@TheAmericanSmoke]

Thanks for watching and for the input! With brisket, it's all about your goals. Do you want perfect, or great? Do you want to watch it all night or cook it during the day? Do you want velvet or just a little bite? These are all questions we have to ask ourselves. And the more we cook the better we understand how to achieve our goals. This hot and fast method is a winner in my book, but we all have different tastes. Smoke on brother!

[@Summersblues1]

I just tried this method last night at 275 degrees , on just a basic quality brisket , at it worked great 👍🏻 ! Ifn fact it was the first brisket that has turned out killer for me ! All the other ways I’ve tried turned out too dry ! This actually works ! …..Zach , Good job cowboy !

[@TheAmericanSmoke]

I’m glad to hear you had a good cook. This method produces a solid finished product that will typically outclass most bbq restaurants. Thanks for watching! Smoke on!!!

[@jsr-uz3oj]

I've been watching your videos, and you have a new subscriber and follower. I'm Jeff, I'm 59 and live in Kentucky. Love grilling and smoking all kinds of meat. It's the most relaxing and fun you can have. I have an off-set charcoal smoker that I love, but my old back hates it. Bending over isn't as easy anymore. So I am going to get a vertical pit boss smoker. I can pour a 20 lb bag of pellets standing up much easier than bending over and loading up the fire box. I'm new to these, and you have given me great advice. And a veteran of over 40 years, you know what you are doing. For grilling, I have a Weber gas grill.

[@TheAmericanSmoke]

Welcome to the gang! Come over to American Smoke Carnivores on Facebook sometime. I’ll see you in there. Smoke on!!!

[@bryanrichter8517]

My Adeline is 6. Just found your channel after the wife bought me a smoker 3 weeks ago. I've done whole chicken, 2 pork butts and doing ribs tomorrow. Brisket is next. Thank you for your simple and understandable explanations!

[@TheAmericanSmoke]

Right on! Mine girl will be 6 in August. Thanks for watching! Smoke on!!!

[@wandafoust3415]

Thanks Zac! This will be my first attempt smoking a brisket. I don’t have the smoke tube. What are your thoughts on a brisket mop?

[@TheAmericanSmoke]

Your not going to make things worse using a mop. I would say just make sure to let your seasoning smoke on pretty well before hitting it with the mop. Good luck and smoke on!!!

[@jakemerica]

Just found your channel. Love the videos brother. Thinking of picking up the Pit Boss.

[@TheAmericanSmoke]

Welcome aboard! if you are new to smoking meat, this Pit Boss will change your life! If you have experience already, your going to be able to make some epic Q on this unit right off the bat. Let me know if you have any questions. Thanks for watching my video!

[@durk1980]

Zac, great channel my man. All we could find at the store was the trimmed 4lb brisket last week. Very happy with my homemade rub. Not happy with how dry it was. Water was full the whole time, spritzed it frequently. It hit 165 before the bark was thick. Wrapped in butcher paper, and pulled it at 195. Glad I didn’t go to 205…as it was dry. Tasted great, but very dry compared to what it was supposed to be. I like foil, but I don’t like soggy bark, hence the butcher paper. Ideas? I think it didn’t help it was only 4 lbs. seemed to take 2hrs/pound at 225. I want to try the hot and “fast” method now. Suggestions on my dry meat?

[@TheAmericanSmoke]

Sup Durk! You may know this, but let me explain. Brisket is riddled with connective tissue. It’s from one of the strongest portions of the cow. Therefore, you cannot think about water when considering the moisture of a brisket. Otherwise, we think hotter=less water=more dry. This is wrong. The higher temps, over 200. Break down the collagen, fat, and other connective tissues into a liquid. This allows for tenderness and provides the juiciness we seek. Some competition coolers will let their briskets run up as high as 210. Also, I’m assuming that your brisket, being only 4 lbs, was probably just the flat, or lean, portion. If that’s the case, it’s much harder to get a perfect end product. If you don’t want a soggy bark, you can always remove the wrapping at the end of your cook and place the brisket back in the smoker for 15 minutes or so. That will help to reconstitute the bark. Come over to my Facebook group sometime. American Smoke Carnivores. Lots of people sharing their experience. Smoke on!!!

[@devildocozo5096]

Well Tallow questions definitely answered … thank you Broseph!! Lightning Bugs and Babies are Americas FireWorks year round …stay blessed

[@TheAmericanSmoke]

Your welcome bro! Smoke on!!!

[@glennarnold3970]

down here in oz i put 50%water and apple juice in my spritz and it takes the flavour to another level if your adventurous add a little sriracha chilli sauce 1 teaspoon with your mustard it give a hot hit then disipates great with a few brewski's cheers from down under

[@TheAmericanSmoke]

Cheers! I can dig that! Thanks for sharing. Smoke on!!!

[@markshoup]

Wow…excellent video, technique and personality. I’m diggin’ your videos

[@TheAmericanSmoke]

Thanks brotha! Come over to American Smoke Carnivores on Facebook. I also just started a giveaway on Instagram for a MEATER Block! Check it out instagram.com/p/CpAx3uwupju/?

[@gjo154]

Looks FANTASTIC!! Nice Job!

[@TheAmericanSmoke]

Thank you! Thanks for watching!!!

[@robv8504]

I use the same smoker! Never done hot and fast, thanks for sharing!

[@TheAmericanSmoke]

I’ve enjoyed the results of my hot and fast cooks. Have the smoke tube fired up though. These things burn too clean at higher temps. Thanks for watching and smoke on!!!

[@christophercrenshaw4693]

hey man you are awesome ive learned so much thank you Brisket for Christmas this year

[@TheAmericanSmoke]

Thanks for all the support! Merry Christmas and Smoke on!!!

[@backdraftbarbecue6947]

Last hot and fast brisket I did was 7 hours. That is a beautiful brisket man. I learned the tallow trick from John Setzler, it's an awesome idea. Foil will help with moisture, butcher paper will give better bark, depending in how it looks at the stall, if it has good moisture I will use butcher paper, if it's a little drier I will use butcher paper. Don't get me wrong you get good bark with foil too, just better with butcher paper. No 2 cooks are the same. Good job!

[@TheAmericanSmoke]

Thanks brotha! This was my first foil wrapped brisket. I’ve always wrapped in paper to preserve bark. However, this was a fantastic brisket. I believe the next one will come right out of the foil and get 15 minutes or so back in the smoker to re-set the bark and then go to paper and then into a cooler for a rest. Might make a good video. We will see!

[@BarbellsandBBQ]

@@TheAmericanSmoke exactly what im gonna try next. Good vid, thank you for sharing.

[@TheAmericanSmoke]

@@BarbellsandBBQ thank you for watching!

[@backdraftbarbecue6947]

Well the update is that I went and purchased this today.

[@jonasirw1]

12 hours = super fast! Lol Very nice.. The Meat Church guy runs the fat through a coffee filter to make pure golden tallow then he pours over the brisket; I saw you went straight to the pour and it still looked nice and pure

[@TheAmericanSmoke]

Low and slow is 250 or lower. Hot and fast is anything over that. You could cook it over hot coals and be food safe in an hour. I wouldn’t advise it though. Have you ever eaten show leather? 😂 If there is a faster way to get a tender and juicy brisket, I'm in. Got to have those two qualities though. If in filtering tallow, that means its going into a jar for keeps. There is no need to strain it if your going right over the brisket it came from. Thanks for watching and smoke on!

[@backdraftbarbecue6947]

Do you use a smoke tube in this cooker at all?

[@JamesA88]

Man that looks awesome

[@TheAmericanSmoke]

Thank you!

[@brucezermeno5107]

Where can I buy a smoke tube,and your videos are very helpful. Thank you.

[@TheAmericanSmoke]

I sell them in my Amazon Store. There is a link in the description of this video. Thanks for watching! Smoke on!!!

Excellent video.....does the Tallo (sp) need to be refrigerated?

[@TheAmericanSmoke]

It’s good on the counter between 4-6 weeks and for a year in the fridge

[@kevinjennings8682]

Great brisket! I think I've heard 295 on a stick burner. I think this will be my next brisket project. My main issue is point thats great and flat that's dry. I'm hoping this method will help remedy. By the way, native Texan...SPG all the way!

[@TheAmericanSmoke]

It’s a solid method.

[@wendyzimmerman6002]

My husband cringes when I go groceries, he’s afraid of what I’ll be smoking next thank you for your excellent videos

[@TheAmericanSmoke]

I’m glad you enjoy the content! I doubt he cringes very much if you’re keeping fresh bbq on the plates. At least, I know I wouldn’t. I’d be more worried if my wife wanted to go out for food all the time!

[@Ric11111]

Very nice job. Only thing is that a 9 lb brisket at 9 hours doesnt seem hot and fast. I was super surprised it took 7 hours before you wrapped it. Ive never used a pellet smoker so I guess it takes a lot longer to get bark.

[@TheAmericanSmoke]

It’s meant to be hot and fast as opposed to low and slow. So 1hr/lb vs 1.5-2 hrs/lb. Thanks for watching! Smoke on!!!

[@jamesarm1]

Your killin me! Im sooo hungry for Brisket now. Got my Pit Boss ordered and its off to Food Giant, their on sale :>)

[@TheAmericanSmoke]

Smoke on!!!

[@marco785]

How far you got that smoke stack open to on the cook?

[@TheAmericanSmoke]

I leave mine wide open. Check this out. kzbin.info/www/bejne/qWiXqqWraZucZ9E

[@christophercrenshaw4693]

i dont have the pro series but I do have the 3 series is it the same way to cook it?

[@TheAmericanSmoke]

Yes. Methods are always the same, regardless of smoker.

[@djmiles2737]

Looks amazing Zac my t fine 😅 I have a question did you turn the fat side up because you were smoking at 300? I want to smoke a brisket this weekend I was going to set it at 225 would you suggest fatcap down in that situation? Thank you for the share 👍😎

[@TheAmericanSmoke]

Are you smoking with a vertical?

[@djmiles2737]

Yes same vertical as yours

[@TheAmericanSmoke]

@@djmiles2737 flip a coin. I think fat side up is prettier when it’s finished. Since most of the heat comes from the sides and back of this chamber, it really doesn’t matter I don’t think. You may end up with a little bit of crunchy on the bottom if you go fat side up, but you can do the foil boat method to eliminate that. just cook it one way or the other and then next time try it opposite way. Then, decide what you like better. I hope this helps! Smoke on!!!

[@djmiles2737]

Ain't nothin to it,but to do it, right? Thank you for the feedback, I tend to overthink things, I just got to try it. Smoke on ✌️👍🙏

[@JamesA88]

Do you think the water pans help keep it as moist as it was?

[@TheAmericanSmoke]

The water pan keeps humidity in the chamber. The humidity helps to reduce the stall and helps smoke bind to the meat. Moisture is rendered fat and tenderness is broken down collagen and other connective tissues. Both come from cooking to over 200 degrees. Thanks for watching. Come over to American Smoke Carnivores on Facebook sometime. Smoke on!!!

[@JamesA88]

@@TheAmericanSmoke Thank you so much for the good information. I have never used a water pan. But I am doing a brisket Saturday morning and I am going to give it a try. I will definitely look you up on Facebook as well. Thanks again for the help and information.

[@michaelmangano6196]

Awesome! About how many pounds is that brisket? Also you said it took nine hours and then you rested it for four it was at a total of 13 hours so it almost sounds like I can do that overnight and then just keep it warm during the day to feed my friends and family at dinner time the next day what do you think? I love your videos and thank you so much I can’t wait till the new ones come out all the time

[@TheAmericanSmoke]

Thank you! It’s great to have people like you watching them. You could definitely do this overnight, but you will not get much sleep. Needs to be spritzed every 1-2 hrs and then Wrapped around 165 IT. This was a 9lb brisket so it cooked pretty quickly. If I was going to do an overnight cook I would probably go low and slow and count on a 16 hr ish cook time. Let me know if you use this method overnight though. (That includes a 2 hr rest) Share pics with me on Instagram @theamericansmoke Thanks!

[@ryancrittenden9226]

How big of a brisket can you do on this smoker??

[@TheAmericanSmoke]

15lb easy

[@Alanw-xm4pt]

What knife do you use

[@TheAmericanSmoke]

The knife I use in this video is the Dalstrong Shogun Series Meat Slicer. Here is an Amazon link to it: amzn.to/4iVMQRp

[@scrad7144]

So was it 300 for 5 hours then another 4 covered?

[@TheAmericanSmoke]

In this particular brisket, yes. Don’t use time though. Always cook to the appropriate internal temp. All cuts will take different times based on protein weight, fat content, and the performance of the smoker. Thanks for watching! Smoke on!!!

[@jdm11060]

Great looking BBQ! I have the same smoker and smoke tube. How did the tube perform? I feel like the smoke tubes don't work as well in this smoker because it's more airtight than the horizontal variety. There's been unburned pellets in mine. Was your smoke tube consistently putting out smoke?

[@TheAmericanSmoke]

I’ve never had anything but ash in mine at the end of the day. I got great color and great flavor on this brisket. I’ve never had any complaints about my smoke tube. Some people do though. Thanks for watching my video. It would be great to have you as a subscriber. Thanks!!!

[@martingayle5376]

@@TheAmericanSmoke @jdm11060 I have a smoke tube that I use in my Pit boss Brunswick which is very similar to the one Zach uses. It works great! I use it with every cook and sometimes wonder if I got "too much smoke flavor." Then, I have to have a little talk with myself, I sit myself down, and explain, "There's no such thing as too much smoke flavor."

[@TheAmericanSmoke]

Hahaha great comment!

[@jdm11060]

Thanks for the input, gentleman. I just picked up a brisket to try this hot and fast method tomorrow.

[@roberthood7156]

@@jdm11060 How dit it turn out?

[@martypope8917]

im doin it

[@TheAmericanSmoke]

I hope yours turns out as good as mine did! Thanks for watching! If you’re not already, it would be great to have you as a subscriber. Let me know if you have any questions. Thanks!!!

[@robspaint2404]

I have the same smoker why does my smoker take forever to hit temp

[@TheAmericanSmoke]

How long are we taking? My typical answer is large chamber with a small heat source. And, to plan for 30 minutes minimum. Thanks for watching my video. It would be great to have you as a subscriber!

[@jasonlavrinc8107]

Is that a flat or a whole brisket point and flat?

[@TheAmericanSmoke]

Whole packer

[@jasonlavrinc8107]

Thanks man thought so. Think it would work on a flat? First time on a brisket but have the same smoker any advice is appreciated. If not the hot and fast method what's rule of thumb per lb mine is 9lb pre trimmed flat

[@TheAmericanSmoke]

I would plan for 40-45 min/lb if cooking at 225. 30 min per lb at 270-300. However, always cook to temp and give yourself the ability to relax by adding several hours and if you don’t need the time for the cook then just have a longer rest. I hope this helps smoke on!!! Oh yeah! Come over to American Smoke Carnivores on Facebook. Great place to share cooks and ask questions. I’m in there daily.

[@jasonlavrinc8107]

Awesome thanks!

[@TexasLeverGunner]

Interesting, I will have to try hot and fast. I've gotten to the point now where I like to just take my brisket to the "melt all the colagen" point where it falls apart and just make pulled beef with it. I guess growing up in Texas I've had so much damn brisket that I got tired of it, and I just prefer the simplicity of a bbq sandwich now.

[@TheAmericanSmoke]

Hahaha Texas problems! I didn’t even know what a brisket was till I was in my 20s. In my opinion,This method is very good. I look forward to hearing the opinion of a seasoned brisket vet like yourself. Thanks for watching my video brotha!

[@Becauseimme]

Layer that smoke tube with pellets and chips. You’ll get a deep and robust smoke like you made it on a stick burner.

[@TheAmericanSmoke]

I'll take a note of that. Do you match the wood or mix them up in the tube?

[@Becauseimme]

@@TheAmericanSmoke in the tube, I take the pellets that I want the main flavor from and post oak chips or pecan. You drop a handful of pellets at the bottom and add wood chips and then back to the pellets and layer them. You want the pellets at the very top to ignite. It won’t overpower the smoke and they will allow the wood to smolder before combustion.

[@Becauseimme]

@@TheAmericanSmoke the chip flavor will give you the flavor.

[@TheAmericanSmoke]

I'll put that on my to try list. The is for sharing!

[@BennyBestt]

Great cook up mate. Love that idea rendering the fat down to tallow. Cheers from Australia

[@TheAmericanSmoke]

Thanks! I love hearing from my fellow carnivores from the other side of the pond! I’ve got to taste some of that kangaroo! Ha Thanks for watching my video!

[@BennyBestt]

@@TheAmericanSmoke Kangaroo is bad, its really lean and gamey taste.

[@TheAmericanSmoke]

I’ve had a couple people compare it to venison. That’s not your experience?

[@BennyBestt]

@@TheAmericanSmoke you should try it, its got a very strong flavour. Not for me. Venison is much nicer

[@nicholascooper1193]

That's good. Low and slow brisket can get too much smoke IMO. And if you're gonna slice it and make sammiches anyway, no sense in making mush meat.

[@TheAmericanSmoke]

For sure! This is a solid route to tender juicy brisket and the flavor was incredible. Thanks for watching!

[@novisun]

I like that idea of using the tallow to give it moisture. I've got brown paper, but I've never tried foil. A brisket is in my future (July 4th), but first I've got a large butt to do next, and then possibly a turkey. And, of course more poppers and cream cheese, as soon as my PS Seasoning get here (tomorrow). Also, make Aus Jus out of the drippings, or as a gravy over potatoes.

[@TheAmericanSmoke]

This was one of my favorite briskets I’ve ever made. Your going to enjoy that PS Seasoning! Thanks for watching my video!

[@phil18751]

Looks great but is 9hr hours 300 degrees, really hot and fast, would like to see your results off 400 degrees

[@TheAmericanSmoke]

I may just make that video for you. I don’t know if the fat would render but it may not be bad eats! Thanks for watching my video. If your not already, it would be great to have you as a subscriber. Thanks!!!

[@phil18751]

@@TheAmericanSmoke never know till you try!! Would still be a good 4hr cook for that size brisket. Had a look through your videos, I mite of missed it but couldn't see an Picanha joint, you should try that low and slow, I've had some great meals with it and price isn't bad. Over the pond anyway.

[@TheAmericanSmoke]

Man, I can find picanha where I live! I want to cook some though. I’ve heard good things about the medium rare and the slow cooked methods. I’ve got to find a good butcher.

[@phil18751]

@@TheAmericanSmoke butchers will have it, your big supermarket do to i think, probably labelled up as Rump or Sirloin cap.

[@bongmea03]

❤❤❤

[@ricsgarden7394]

Hot and fast has a different meaning to me.

[@TheAmericanSmoke]

How do?

[@ricsgarden7394]

@@TheAmericanSmoke A slow cook to me is 7 to 9 hours

[@TheAmericanSmoke]

I guess it’s all about the expectations of the cook and what we prefer with texture.

[@devildocozo5096]

Brancho is BRRRANCHO So basically same as saying Rancho just with BRR

[@TheAmericanSmoke]

It’s their Brisket rub combined with their Ancho rub.

[@TJ-qo2xu]

Positively DROOLING over this

[@TheAmericanSmoke]

Thanks for watching!

[@badluk1]

Duuuuude....

[@TheAmericanSmoke]

Duuuuuude….

[@ignoranceisnotatrend4669]

Hot and fast doesn't count if it's not done on a offset smoker.

[@TheAmericanSmoke]

I appreciate the clarification. Smoke on!!!

[@ignoranceisnotatrend4669]

@@TheAmericanSmoke I'm at 15 that I have smoked, all on my old country pecos 👍🏽some good and some bad 👎

[@robertwoods4457]

I did a brisket flat today and it sucked. Nowhere near what yours looks like.

[@TheAmericanSmoke]

The flats are finicky. Try cooking down some tallow next time. Thanks for watching my video!

[@robertwoods4457]

@@TheAmericanSmoke You get a nice crunchy bark on yours?

[@TheAmericanSmoke]

The bark is better with no wrap or with paper. Foil sort of steams the bark so you still get the flavor and color but the texture is much softer. You can put it in the pit for 15 minutes unwrapped after it cools a little to reset the bark and that helps though.

[@tommymiller5150]

What’s the best way to reheat a brisket?

[@TheAmericanSmoke]

@tommymiller5150 whole or sliced? The best way is sous vide. But you can reheat I the oven at a low temp as well.