How I Smoked My Best Texas Brisket - on a Pit Boss Pellet Smoker 1150 Pro V3

[@PatrickWaks]

Thank you so much for this thorough walkthrough! Always nice seeing how other people with exactly the same model does it! Haven't tried a brisket yet but with this I definitely will! I do have the same mod as you but I felt it often ran too hot with it, it's almost like the temp probe is calibrated for the extra hot air so I have removed mine for now, but I do also have the 4 window flame tamer which I feel helps a lot, especially with the hot spot right over the burner. It's also easy enough to remove my opening the grate and sticking a long spatula down the left side and pushing it, letting it fall to the right of the burn pot if you want to sear something after the smoke.

[@AutryMeeker]

I did almost the exact same process on the same cooker a couple of days before you did this video. We corresponded on reddit. I used the foil boat method without the butcher paper wrap. The brisket was good, just a touch dryer than I would have liked. I could have left in on a little long. I am going to try your "foil boat + wrap" method, and add tallow to protect/add moisture. Excellent video! Thanks for answering questions.

[@The4GunGuy]

Nice cook on that brisket. I have a Camp Chef Wood Wind Pro with the smoke box built in and it's awesome. I'm going to try your combo wrap because I think the pellet grills just have too much "dry heat" if you know what I mean, and it doesn't flow lazily through the chamber like a stick burner does. I'm also thinking of not doing the 12 hour carry over stage as I think it makes the fatty point meat too mushy, at least that's been my result the last two cooks. Nice video, keep it up!

[@pareloader5989]

The reason you over cooked it is you used your oven instead of letting it rest for 2 to 3 hours in a cooler. I never understood why people do that. The cooler will let the juices stay in the meat as it is slowly cooling. Fat side down also to protect the meat from that center hot spot on the pit boss. I have the same smoker. Works really well.

[@drey4184]

Howdy, I just bought this smoker. I was worried I had to use a smoke tube with this one too. Do you use a smoke tube as well?

[@pareloader5989]

@drey4184 thanks for watching my video and commenting!! Really appreciate that. This is my theory on smoke tubes... when you start your smoker you have the door open and as the pellets are feed into the burn chamber there is a lot of white smoke which is the bad smoke and once the pellets are ignited the white smoke goes away and we are now left with a slightly blue/ clear smoke right? We'll a smoke tube smoldering because the pellets are not lite yet. And never will be lite. It just smolders and puts out that dirty white smoke that makes are food taste bitter. I know a lot of people ues them but I am not one. I want a clean burn for the food that I am making. Hope this makes sense, and again it's just my opinion. PA