HOW TO Smoke a Brisket on a Pit Boss Portable Tabletop Pellet Grill

[@chadprowse2551]

Looks like it turned pretty good 👍🏼 one of my favorite things to do in the smoker is pork loin, soaked over night in apple cider. Then smoked rubbed down in famous Dave’s rib rub.

[@MRGREGSHOWTO]

Thanks, partner! That sounds delicious - I’ll have to try it!! Appreciate you sharing.

[@teamcq9204]

I hate this video because now I want a table top grill. I bought a small pellet grill with legs for camping. Wish I would have waited. A lot less to carry for sure. As for brisket, i cook mine slow. 17 hours slow. I am a big fan of lathering the brisket with a tallow fat or another melted fat and wrap. Great video. Still hate you for making me want a table top grill. Haha.

[@MRGREGSHOWTO]

Sorry, partner! 😝 that sounds like an excellent brisket, may have to try your approach! Thanks!

[@budzlightyear2212]

Wrapping it up at the point where you said it lags at 170° is a crucial step that you missed...

[@MRGREGSHOWTO]

Good call, partner! Wrapping is always a sound method as well. Thanks for sharing.

[@crisdobbs7439]

Greg, I agree with fat on top but I don't trim anything & i use Hickory wood. suggest you 1. put your rub on the night before cooking, keep in refrigerator overnight. 2. cook your brisket at least 12 hours-16 hrs best for meat falling to pieces...on Saturday for example I do 8 hours (start at 2nd shift-2pm) on the smoke at 225°, 3rd shift 10pm-wrap in foil and back on the same heat only another 8 hours. Alternate will be to place brisket in your home oven 225° overnight, ready to serve Sunday lunch...this method will smell your house up in a good way. My oven has an auto cutoff at 8 hours or set timed cook. Create a video on this method, see what kind of feedback you get.

[@MRGREGSHOWTO]

Thanks, partner! I may have to try the oven method, never heard of that. You do 12 hours in the oven?

[@billpalmer4152]

You really need to keep the lid open when you start to help keep the chance of a explosion when it burns off the bad stuff.

[@MRGREGSHOWTO]

Hey partner! Good call - thanks for watching!

[@tonyvrizuela5804]

Thanks for all the great advice Greg. My buddy from work lifted me his pitboss because he upgraded. Didn't give me any papers with it, but with your experience, is it normal for the Boss to run out of pellets after 2&1/2 hours at 350°? Great channel man

[@MRGREGSHOWTO]

Appreciate the kind words, partner! That sounds like a lot of pellets, but usually you probably won’t be at 350° (also depends on outside temps). Good luck and keep us posted on your BBQ journey!

[@philoreilly6019]

I suggest when you season, to put your salt and pepper in a real shaker and hold it up high and make your way across for an even coat. Also, you should pat in the rub and actually NOT rub into the meat as you push the rub and it’s no longer coated evenly. Just my two cents.

[@MRGREGSHOWTO]

Thanks, partner! We will have to try that next time around! Appreciate the suggestions from a fellow bbq'er!

[@Cmon_Nah123]

i love the pup sniffing! ❤❤❤

[@MRGREGSHOWTO]

Howdy, partner! Kimba is always trying to steal a bite!

[@DarkGMarine]

Found it! Thanks bruv!!

[@MRGREGSHOWTO]

Awesome, partner!

[@jpmorris8759]

Question, we just went out this afternoon and bought this grill (pit boss tabletop) .Got it home put it together all works fine. Filled hopper and did burn off. My question is I shut unit down "do you take pellets out of the hopper or is it ok to leave them in the hopper??"

[@MRGREGSHOWTO]

Congrats on the new grill, partner! You can leave the pellets in the hopper, just make sure you keep it out of the rain. Dont want soggy pellets or a wet grill.

[@cyberpsych1]

If if wasn't moist, it's because you didn't wrap it (in butcher paper) at 170 degrees internal followed by finishing it at 205 degrees internal (in butcher paper). Seriously, how did it come out?

[@MRGREGSHOWTO]

Thanks, partner! It actually came out pretty good. Nice tip on the butcher paper, will try that someday.

[@Zer-gg6eh]

Yea it did look kind of dry. Good crust. Just needed that wrap to retain some more moisture. Or who knows it could’ve just been the quality of the cut. If its marbled with a lot of fat it’ll come out juicy regardless.

[@MRGREGSHOWTO]

@@Zer-gg6eh thanks partner! Good to know! Appreciate the tips!

[@keithreinert5835]

@@Zer-gg6eh so when do I wrap? Cook untill it hits 170 then wrap? The. Cook untill 205? And finish does that mean pull wrap in foil and put in cooler?

[@Retrocomputernerd]

@@keithreinert5835 wrap based on the bark. When the bark is set, i e you can’t wipe it off with your fingernail. The temp will be in the 170 plus or minus but don’t go just on temp. I think especially on this grill the fat cap down might be the way to go. I know the video said it’s controversial, but on this grill the grate is so close to the heat source that I think the meat might be seeing much higher temps than what the grill is set too. Could try lower cook temp if you want to cook fat cap up too. You also need a longer cook and long rest (4 hrs) to really render the fat properly and for the brisket to re-absorb the juice. So that fat cap might not have provided much juice in this cook.

[@riehl36]

Great video!

[@MRGREGSHOWTO]

Thanks, partner! You can too!

[@Bohdiezz]

Anyone know where to get that raised grate? Solid idea for more cooking surface!

[@MRGREGSHOWTO]

Hey partner! Mine came with the grill so not sure where to buy one, but they should be available somewhere. Thanks for watching!

[@misterman3643]

Omg he can have that slice after the dog breathing on it 😂

[@MRGREGSHOWTO]

Howdy, partner! Kimba does love some Mr. Greg’s BBQ!

[@erics4482]

Looked dry to me...

[@MRGREGSHOWTO]

Howdy, partner! It tasted pretty good - thanks for watching!

[@EvenaGirlCanDoIt]

Looked dry to me as well. But he didn’t wrap at 165 and he didn’t let it sit long enough. At least 2 hrs. I usually wrap mine and put in a small cooler.

[@ERICLSTRUNK]

Does your unit pulsate the fan when under 350F… mine drives me nuts. Wondering if anyone else is dealing with this?

[@MRGREGSHOWTO]

No, partner! Haven’t had that exact issue, but our controller thermostat seems to be giving some problems right now. May make a video replacing it soon.

[@edwardgomez3633]

Portable cause it’s small? Do you take the extension cord to and search for electricity wherever you take it?

[@MRGREGSHOWTO]

Exactly, partner! We do have another video showing it running on a small generator as well. Wish it didn’t need power, but unfortunately it does. Thanks for watching!

[@teamcq9204]

You can run a jackery to your smoker. I tested my big Traeger and cooked a pork butt. it took maybe 11 percent of the battery from my jackery. Plus you can always add solar panels. No limits now with the jackery or any other large battery source. Good luck

[@MRGREGSHOWTO]

@@teamcq9204 thanks partner! Great idea!

[@txoutlaw9172]

Did u leave it on smoke settings or what temp did u put it on?

[@MRGREGSHOWTO]

Howdy, partner! You start with the smoke setting for the first 30 minutes then you can raise it to 250 or so. You can too!

[@ericknighton7881]

Don’t turn your back on that Ridgeback too long! He liked what he was smelling!

[@MRGREGSHOWTO]

Howdy, partner! You’re not kidding! That dog has snuck away with unwatched food on more than one occasion!

[@camoz]

use a better angle when you steel your knife. That’s blunting your end if anything

[@MRGREGSHOWTO]

Thanks, partner! Appreciate the pointers!

[@DarkGMarine]

Did you just put it on smoke setting or 225?

[@MRGREGSHOWTO]

You’re welcome, partner! I started on smoke for about 30 minutes and then switch to 225. Good luck!

[@DarkGMarine]

@@MRGREGSHOWTO brother i put it on smoke mode for 6 hours. It was 🔥 AF!

[@roelr25]

Nice video too many haters on here

[@MRGREGSHOWTO]

Thanks, partner! I really appreciate it! Haters gonna hate.

[@STARMedic28]

Pull and wrap in pink butcher paper at 150°... Run it to the desired internal temp.. Pull and let it rest in an empty cooler for am hour.... Man I'm not even sure what you had going on...

[@MRGREGSHOWTO]

Great tips, partner! Thank you!

[@patoches]

Wouaw superbe 👏🏼

[@MRGREGSHOWTO]

Thanks, partner!

[@KarlKnutson0615]

Can this grill sit on a plastic table?

[@MRGREGSHOWTO]

Howdy partner! I have never tried so I’m not sure. It doesn’t seem to get too hot underneath, but I would be cautious.

[@henryulecia9945]

Yes it can I haven't had a problem

[@idontwantahandle._.]

Got this. How do you add water?

[@MRGREGSHOWTO]

Hey partner! I’m a little confused, where would you add water?

[@alanfowler5087]

You add a littel pot of water on the grill if you can fit it.

[@MRGREGSHOWTO]

@@alanfowler5087 thanks partner!

[@Dapperup7]

@@alanfowler5087 I think that's more for charcoal

[@Joshyourbourbonbuddy]

Why did you go with the tabletop not something a little bigger

[@MRGREGSHOWTO]

Hey partner! I wanted to store this in a cabinet because I didn’t have a great place for another rolling grill. It’s heavy, but the portability is nice.

[@jacobmeiser2267]

I have the Austin xl. Bought the table too pit boss today just to do small quick meals for the three of us. Also quicker and easier to clean than my Austin haha

[@Joshyourbourbonbuddy]

@@jacobmeiser2267 I got one brand new off a person on Facebook last week. I really like it just small. Should work for the wife and I.

[@MRGREGSHOWTO]

@@jacobmeiser2267 good call, partner! I like your style!

[@chronicposer]

My only complaint here was the lack of the finger test. Cut a strip like you did and before you cut it into bite sized, rest it over your finger and it should droop down both sides.

[@MRGREGSHOWTO]

Good call, partner! I will definitely do that on the next brisket!

[@Wankidy]

No description on the taste of the brisket. The only reaction was "it's pretty good". I guess his face says it all.

[@MRGREGSHOWTO]

You bet, partner! Pretty good, but not life-changing. 😉

[@toddbraun5705]

I may have missed it how many times did you fill the pellet hopper in 7 hours.

[@MRGREGSHOWTO]

Hey partner! Just the initial fill up lasted the whole cook. Thanks for watching!

[@toddbraun5705]

@@MRGREGSHOWTO that’s great. I was doing some reading and it said it burns 3lbs of pellets and hour which seemed very high.

[@MRGREGSHOWTO]

@@toddbraun5705 maybe if it was on the highest setting, but not normally. Good luck!

[@tonylipscomb6307]

30 minuets is not nearly enough time to rest it was still cooking. Keep trying different methods

[@MRGREGSHOWTO]

Thanks, partner! Could probably wait longer when you have time, but it smells so good sometimes you gotta dig in. Thanks for watching!

[@michaellina4440]

I don't let my pets be part of cooking

[@MRGREGSHOWTO]

Good call, partner! That’s a solid policy.

[@EvenaGirlCanDoIt]

Yep, that part grossed me out!

[@thomasc5817]

Butcher paper for brisket.

[@MRGREGSHOWTO]

Thanks, partner! Good tip!

[@BarbaraBauer-kx7bz]

Nice video but your sesoning is horrendous, I live in Texas and for now you never rub your sesoning in, you can push it in but never rub it and also your sesoning has way to much salt, and also use a shaker and hold it like a foot or two ubove the meat

[@MRGREGSHOWTO]

Good tips, partner! Thank you!

[@Matty_Saves]

Nah thats definitely not how to cook brisket. 😂

[@paulcovert5781]

Arby's has the MEATS! 🤪

[@MRGREGSHOWTO]

Haha! I can hear the commercial!

[@MRGREGSHOWTO]

Howdy partner! How do you like your brisket? Always checking out new techniques and recipes.