How To Smoke Brisket in the Pit Boss Pellet Smoker

[@derekhammett8634]

the brisket looked amazing, but the t-shirt was the star of the show

[@jimpinizzotto7681]

Thanks for the video. I have been smoking a while. I just got the smoker you have for Christmas. I am doing a brisket this weekend for the first time ever and I am going to follow your steps. Thank you.

[@jaythebird813]

Mean looking brisket Mike 👍. To all the haters that think pellet smokers are for chumps......just watch the video.

[@chacefranks4503]

Where do you find the custom logo!?

[@myronbrown2784]

I can't wait to try this. Appreciate all your tips thank you

[@foreverbrownsfan]

I’ve only tried to smoke a brisket one time. Had the butcher trim the brisket. I failed, but will try again. Next time, I’ll trim it. Yours looks perfect! Enjoying your channel.

[@douglasmortimer3513]

Don't be discouraged! You WILL get good at it. My 1st brisket was a disaster. Now, my friends keep asking me when I'm cooking one. Keep at it. 🙂

[@RLTechWeb]

I actually pulled the point on the brisket I did yesterday. Family (especially the kids) loved the pulled brisket, and it's gonna make for great sandwiches and/or brisket burritos this week at work.

[@jesselittlepage3777]

Love the videos Mike! Can you please tell me what kind of knife you use? I need one that long for easier slicing of meat that big

[@WeekendWarriorBBQ]

Hi, Jesse. This is a Dalstrong knife. I think I put the link in the description.

[@Sbrandon12]

Dude ive noticed the vertical pit boss models give the best bark when it comes to any pellet smoker. I own a traeger and it doesn't compare to the bark from a pit boss vertical smoker, i wonder if the water pan has anything to do with it or its just the way the pit boss vertical smoker burns the pellets

[@timbor5481]

Hey Mike, Happy New Year mate. Just wanted to thank you for this awesome beef brisket. I decided to do my first 5.5lb brisket on the Pit Boss Vertical Pellet Smoker for Christmas. Gave it a trim on Christmas morning, then hit it up with some Blue Smoke All Purpose Boston Style BBQ Rub and some cracked pepper. Set the smoker to 250 degrees and put the brisket in for about 8 1/2 hours. The internal temp got to about 170. Then took it out, wrapped it in foil and rested it for about 1 1/2 hours. Opened the foil and man, it was sitting in the juices and soooo tender to cut through. While I was cutting it, people were reaching in and taking bits to taste. The rolling of their eyes said it all when they took the first bite. So tender and juicy and bursting with flavor. There was absolutely nothing left of the brisket at the end of the night. Safe to say it was a huge hit!!! People are already booking me in to do the same at our next party. I also did 6 racks of pork ribs and man, what a feast!! Thank you so much for all of your cooking video's. You definitely have a huge fan here. Keep it going mate. Awesome job!!!......Tim

[@WeekendWarriorBBQ]

Happy New Year, Tim. I love reading these kinds of comments. The videos are a lot of work and seeing this makes it all worthwhile. Cheers!

[@frankzabotsky3237]

Mike that brisket look great thanks for the how to

[@WeekendWarriorBBQ]

Thank you Frank

[@billholland2076]

Beautiful smoke ring! 🍽🍽🍽👍🏻👍🏻👍🏻💯💯💯

[@Osai82]

Question: where did u get your logo made so that it can fit on the smoker? I have a pitboss pro series and I want to have my own logo there.

[@brandonhall9471]

Never seen the butter before the wrap. Ill try it next brisket. I just did a 15lb brisket, took 17 & 1/2 hrs to cook, then 2 hour rest. Wish I could show u a pic....but I love brisket. Lol so did everyone else, 15lbs.....gone in 15mins. Lol nice video, and ill have to try the butter method next time. Wow

[@bryanrichter8517]

What's the difference between your competition vertical smoker and earlier models?

[@WeekendWarriorBBQ]

The only difference that I'm aware of is the size.

[@markamilisits]

Hello hope a is well!!! What are the best woods to smoke meets amd/or to make pizzas. Someone told me walnut is good for red and game meets

[@WeekendWarriorBBQ]

Hi, Mark. Realistically you will use hardwoods that are local to your area. I’m in Ohio and we have Oak, Hickory, Ash, and Cherry for the most part. To use anything that’s not local to my area would be too expensive.

[@aarmendo]

I'm looking into that smoker next. How do you like it? What are the temperatures on the dial?

[@ericriley8021]

Delicious did you add anymore water once you wrapped the brisket.

[@jameswheeler3727]

Well done sir. Looks great

[@WeekendWarriorBBQ]

Thank you! Cheers!

[@BackyardWarrior]

Pellet grills get some shine too...great vid as always

[@GregorySmith-h6l]

What temperature are you cooking it at?

[@mitchsmith7028]

How did you get that custom emblem on the front of smoker?

[@johnladish8566]

Mike, well done Master. Another great teaching Video..

[@masoncomeaux4105]

When u say rest it… rest it in the foil after taking it off the pit or open the foil and let it rest?.

[@davidandrews2742]

You know your doin good when the fake meat commercials are trolling your ads.

[@WeekendWarriorBBQ]

Are they really? I never get to see what ads are playing on my videos.

[@KellyMurph]

Ok firstly great video but quick question... you dropped in the smoker for like 5 hours with the temp probes in and then stalled and wrapped in foil. It was to stay in the foil until about 200 ~ 205? But what is the rule for switching to foil? You're just looking for a stall, or a specific temp?

[@jason7147]

Did i miss the cook temp on the smoker?

[@karljohnson3538]

How do you like your Meater Block Thermometer? How much transmitter range do you get?

[@WeekendWarriorBBQ]

Hi, Karl. The range is pretty good. If you get the model that supports WiFi, you can monitor it from anywhere as long as you can connect to the internet. There is a catch though... check out this video: kzbin.info/www/bejne/aZ_Men2el52od6c

[@jaybooth4815]

That’s money Mike! What else is there to say! Cheers!

[@WeekendWarriorBBQ]

Thank you, Jay!

[@jaybooth4815]

I'm grilling some prime filet mignon on the Weber Summitt using B&B briquettes and a chunk of pecan wood for smoke. Also fresh veggie kabobs and baked Spuds! While watching your video.

[@codym4859]

I cut my 9 lb brisket into thirds. I’m gonna smoke 1 portion which equals about 3 lbs. would the time for 250 degrees be same?

[@gregbrooks2841]

Came here from ohio wood burner to see what's going on man. Looks good

[@wheelairrentals7132]

Where's the Amazon link?

[@865354hayden]

i dont know if it really matters, but would you not want the fat cap up to melt from top down?

[@WeekendWarriorBBQ]

I have tried it both ways. You cant go wrong either way.

[@865354hayden]

@@WeekendWarriorBBQ I feel that

[@Eweezy685]

Nice yard man. Brisket looks tremendous as well. Where do you get most your meats?

[@WeekendWarriorBBQ]

Thank you, Eric. I usually buy from my local butcher so I can support the local economy. Sometimes I'll buy from Snake River Farms if its a special occasion... its really expensive though.

[@sneakyblackdog]

Nice marbling on that brisket

[@CasksnQue]

Man, I’d definitely tear that up! Nice cook! 👍

[@WeekendWarriorBBQ]

Thank you 🙏

[@TheCanadianBubba]

Another great cook Mike ! Thanks !

[@WeekendWarriorBBQ]

Thanks, Bubba!

[@coleman6131]

What the model number of your smoker? Would you buy it again?

[@WeekendWarriorBBQ]

Its a Pit Boss Sportsman Series 5. I really don't have any complaints with it other than the casters and legs. They can only handle a smooth surface.

[@coleman6131]

@@WeekendWarriorBBQ Thanks!

[@therealheisenberg6182]

That looks so good! I'm still a novice at this so I watch your videos a lot. Which cut of brisket was that? Is it possible to achieve that result with a choice cut?

[@WeekendWarriorBBQ]

Hi, Duane. That was a choice brisket.

[@johnmanthey6034]

Mike, I think once upon a time you had me on messenger or email. Anyway, your PitBoss, is that a 7 or a 5? Is there anyway that you could shoot me a close up inside shot/pic of the shield at the back of the cabinet? I want to see if it can be removed so it can be cleaned. The shield on my series 3 doesn’t come off.

[@ehbarooo]

I got the same smoker sportsman version and i find it doesn’t put out a good flow of smoke except at smoke settings is it normal ?

[@WeekendWarriorBBQ]

Every pellet smoker or grill I’ve cooked on puts out big plumes of smoke in intervals… maybe every 15 minutes. I have an offset smoker that I cook on that burns real wood and you don’t see any smoke at all. The heavy, visible, white smoke is not desirable, especially on longer cooks.

[@ehbarooo]

@@WeekendWarriorBBQ Thanks for the answer ! That’s what i thought ! I just switched from wood chips so still learning but yeah if its heat it burn and it smoke . I just noticed smoke flavor is less present but as you said clean smoke clean food !! Awesome video keep it posting i just ordered a wagyu brisket from costco cant wait to smoke that badboy !! wagyu tallow wrap🤙🍻

[@kittydavis127]

Hi Mike, I am fairly new to smoking using a Pit Boss Series 5. I am doing my 2nd brisket this Sunday and I am trying to decide which pellets to use. I just got some of the Pit Boss charcoal pellets and the Pit Boss Whiskey Barrel pellets. Would a blend of these 2 pellets ruin a brisket? The last brisket I smoked i used the competition blend and it turned out great but I miss the charcoal flavor from smoking on the grill. Any input would be much appreciated. Thanks.

[@WeekendWarriorBBQ]

The blend wont ruin your brisket but I would recommend using one or the other so that you get the full flavor. Maybe do all charcoal pellets on this one and see if it makes a difference.

[@YinzerBooth]

Awesome job Mike, my brisket is headed for the smoker at 0400. I’m still deciding whether I like wrapping with foil or butcher paper.

[@tazman572]

I haven't smoked one yet but from.whay I've researched, paper is the way to go.

[@MrVasmikey]

Perfection!

[@WeekendWarriorBBQ]

Thank you!

[@Clayoval]

Can I come over to hang out, smoke some meat and drink a few cold ones?..lol...Love your videos!!!

[@georgecutting4265]

Nice cook bro that brisket looked absolutely awesome do need to ask you something though Remember When you hung your turkey up and your smoker and how nice that turned out what would happen if you hung up brisket clear up until you hit the stall point and then you pull it down and wrap it in your butcher paper do you think possibly set the bark better

[@WeekendWarriorBBQ]

Thanks, George. Thats not a bad idea... you would probably get a better bark on what would have been the underside. I'll have to try that next time and see what happens.

[@CaveWyatt]

No. I know you’re nowhere near Reseda because you have green grass…unless that’s Astroturf. Seriously, fun video. I always check with you as I also use a vertical Pit Boss.

[@deanelsey9034]

Might be a silly question but when you let it rest for 2 hours doesn't it go cold?

[@WeekendWarriorBBQ]

Hi, Dean. If you keep it wrapped in foil for the two hours it will still be hot

[@mikael4751]

Looks perfect!

[@reddog907]

I see a puppy waiting patiently for a taste, what is your dog’s name ?

[@WeekendWarriorBBQ]

Good eye, Rob! His name is Remy.

[@jimbz20]

I know you didn't in this video but just a heads up for you and all of us viewers the pit boss competition smoked seasoning has been discontinued. Tried snagging it up after watching your videos and spoke to pit boss through Facebook and they said it is discontinued.

[@Chris-qc6br]

I messed two of them up in mine. I think temp was an issue with mine. Pulled too early or wrapped to early. Also had shitty temp probes at that time. Its an expensive Fu$# up!

[@WeekendWarriorBBQ]

You win some, you learn some :) I hope your next one turns out just like this.

[@funnyfarmdad9997]

Why trim most of the fat off? That’s flavor you’re trimming off.

[@chrisscrimizzi9040]

Too thick won't render off evenly

[@matteng1448]

Have you ever tried to do pork shoulder in a crockpot? I did it today and it came out freaking good. Not sure if that’s something you want to show on the channel but it’s something different.

[@douglasmortimer3513]

Don't do it Mike! That would be a sin in my eyes! Cooking in a crackpot ain't fun but more importantly, it's inferior in presentation and flavor.

[@desertfox3860]

Very nice, thanks for sharing!

[@donaldrizzitano6173]

Wow

[@nm4359]

Bro you didnt say the temps???

[@WeekendWarriorBBQ]

I cook to tenderness instead of temps. Your brisket will be tender somewhere around 200 degrees F.

[@D70340]

I`ve been smokin briskets for 50yrs. 203 degrees internal is the magic number. When it hits 203, pull it and let it rest for 1-1/2 to 2 hours.

[@Ellieskitchen]

❤️❤️yum!❤️

[@devoncassady9045]

The person that disliked hates bbq obviously.

[@rexdickerson6833]

Got rid of the very unreliable pitboss. I think I got a lemon. Bought a Recteq 700. No problems since. Cool video.

[@WeekendWarriorBBQ]

Glad to hear you found something that works! Have a great New Year, Rex!

[@curtwelch1823]

I love my Pit Boss, never fails me.

[@chrisbarber1020]

All I’m saying is DAM!!!

[@aaronherd3928]

I watched this video just to realize there’s no cook temp mentioned.

[@leroyk6855]

Says 250f at the start of the video

[@VendettaXpress]

What?? Cooking food to this temp over cooks it... must be an american thing..

[@djlansing]

Ur wrong. America has more cows than any other country. Do some research. EVERYONE finishes their brisket between 190°-205° (pros says 200°-205°)