Loaded Pit Boss Vertical Smoker - BEST Jerky Snacks!

Making Beef Jerky has never been easier.
Today in this episode, we fire up the Pit Boss Pro Series Elite Vertical Smoker and use and try out a Pit Boss Jerky Kit.
Hands down, this was the BEST beef jerky I've ever tasted.
You have to give this one a try...you will thank me later!
Links to cool stuff:
Pit Boss Jerky Kit: pitbossgrills.77jaha.net/baKb5v
LEM Jerky Canon: amzn.to/3GMt4WC
DripEZ Tub: bbqdripez.com/collections/pre...
If you have any questions, let me know in the comments!
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/ @grillsergeant

[@johnmanthey2683]

Hey, you got my jerky gun. Congrats. Much cheaper than regular beef. I use 93% lean ground beef. I spray the inside of the tube with a shot of Pam. I make the beef in to 1 lb rolls and roll out like a big long cigar. Makes it really easy to slide into the tube. I use a mesh screen sprayed on both sides before I lay down the bead of meat. No stick on flipping and rotating and easier clean up when done. I regards to the Christmas dinner. I'm81 years old. As long as I can ever remember when I was a rug rat Thanksgiving was a humongus turkey and Christmas was an equally large ham. Mashed potatoes with ham gravy and other things like scalloped oysters and other goodies.

[@GrillSergeant]

Great tips!

[@k1llerdir]

Nice looking jerky. My family alternates between Prime Rib and Honey glazed hickory smoked ham. I usually buy the sub primal for Prime rib and I go with usda prime grade. Depending on how many people I go anywhere from a 3-bone to the full sub primal. I either make a tallow with thyme and rosemerry or a melted compound butter using the same herbs. The day before I like to dry brine with just kosher salt. Next day I inject either compound butter or tallow and use the left over as a binder and put fresh or coarse ground black pepper. Then put in the smoker at 225 fer and cook till an internal temp of about 110-120 fer. Next cover in foil and rest for 10 min then jack daniels whiskey sear on a 600 fer cast iron griddle plate or big cast iron skillet. The jerky cannon I use is the meatyourmaker. The 2 sausage stuffers I use are the 15lb meatyourmaker and the LEM BigBite 30 lb. Motorized Stuffer. The motorized stuffer is nice when by myself and can focus more on not blowing out the casing.

[@lonestarsmoked]

I think in Texas ham is the more popular Christmas meat. However 25 years ago I got my grandfather Omaha steaks for Christmas, he loved it...the look on his face when I handed him a cold gift wrapped present.

[@gregorhanston6683]

Smoked Prime Rib has been a staple for Christmas dinner for years now.

[@georgiascookies]

Bag that jerky up for Christmas presents!!! We always have ham for Christmas ⛄

[@gharv1313]

Pretty neat cannon Andrew! Definitely looks easy and definitely delicious! My choice would be prime rib.Have a awesome weekend 😎 🫡 Cheers brother 🍻

[@daddydutchbbq]

Love making jerky too.. I have the same gun but the work to clean it is worth it ! Merry Christmas Andrew !

[@judgewepbbq]

Rack 'em up! Impressive process/cook...always fun to get a new gun too! 👀 🥓

[@GrillSergeant]

🤫 Are you trying to get me banned!? 😂 jk

[@campnut6076]

Great video, please put the smoked cheese on the list for a future video. Ive done cheese with a smoke tube several times but have not gotten results as good as purchased smoked cheese.

[@YarnellCrew]

I think cleaning the gun is easy, the hardest part to me is the tip because the meat tends to stick inside the corners. So, I bought a test tube cleaner and it makes cleaning the tip super easy. Just put a little soap in the tip and scrub it with the test tube cleaner and boom done. Oh and ham is what we always have for Christmas.

[@GrillSergeant]

Great tip! Thank you for sharing! 🍻

[@FracDaddyBBQ]

Prime Rib Is my favorite

[@keithburgad3350]

Christmas is prime rib. Easter is ham in our house

[@7450gwar101]

That's pretty cool... would you recommend this over eye of round ?

[@GrillSergeant]

100% yes. Don’t get me wrong. Doing traditional jerky is great but it’s hard to beat how good these turned out.

[@ScottysBackYardBBQ]

did the meat stick to the rack before you put them in lol my house as a kid. we had a christmas goose. as i got older i did ham. not a fan of prime rib. i love making summer sausages and giving it away at Christmas,,

[@JimCook]

Double smoked Prime Rib.

[@Brent-cx2wf]

Might be stupid question. Do you use water pan vertical smoker or not. Just wondering. Thanks

[@GrillSergeant]

The short answer is, it depends. For an overnight BBQ cook I will usually put a large foil tray at the bottom filled with water, that will mainly help with catching the bbq drippings but also help stableize the temps. For a few hours low and slow I won't do anything (like in this jerky video) for jerky you don't want any moisture.

[@inkdcanadian5976]

Did you put water in the pan? Or no

[@ryans7954]

Prime rib

[@harrymiller1834]

Ham

[@svcchesty]

does this need to be refrigerated? how long will it last if not?

[@GrillSergeant]

The pink curing salt will help it last. Not refrigerated, I would say about a month. In the refrigerator a few months (if it will even last that long) 😂 I eat these fast

[@johnmanthey2683]

I can't believe it took you half an hour to clean the gun. At the end of squishing out the meat i take the nozzel off and take my finger and push out the remaining meat attached to a short piece on the rack, run the nozzel under the hot water sprayer on the kitchen sink and wash the parts like anything else in Dawn using the enclosed tube brush. Completely dry it dry it running a dish towel through the tube and let air dry before back in the box. Five ten minutes tops. Been doing it that way for the last couple years. Unfortunately I sold my PBV3 cabinet. I miss it as I don't get the quality smoke out of my pellet grill. Seriously considering the PB Onyx cabinet, that's a 4 series. Yours is a 5 series. Really torn. There is a price differential as well.

[@GrillSergeant]

I also had to take the two screws out and there was meat behind where the trigger and spring area was.

[@johnmanthey2683]

@@GrillSergeant Very interesting. I never had that happen in the two years I've been using the gun. I think your issue might have been because of the way you loaded it. Try one pound at a time ang make it into a log that slides into the tube. Works for me.

[@johnmanthey2683]

Can you break that mix kit into 1 or two pound batches. I'm not generous like you. I don't share. Maybe some times.

[@GrillSergeant]

I suppose you could.

[@Daeduluus]

Neither Prime Rib or Ham we go with Turkey

[@hcamardelle]

Did you say what temp you were smoking at? It was difficult to see the temp on the cooker.

[@GrillSergeant]

1:10 I go over the temperature I used and the smoker settings to get the best results. 🍻

[@hcamardelle]

@@GrillSergeant OK O'm an idiot. LOL. I had watched this partially a month or so back and when I revisited it the video was already past that point. Sorry. I just got my Pro Series 4 vertical and it has no "P" setting. I'm thinking just do the same temp? New subscriber.

[@GrillSergeant]

@@hcamardelle All good man! Yep, that temp will do good! Enjoy your new smoker!

[@darylh100]

When it comes to what meat to serve traditionally for Christmas, you are both right with ham or prime rib. But an HEB # 1 prime rib roast would run $150 - 200. So it is whatever your budget allow. We were thinking about a different path this year. How about several slabs of pork ribs on the smoker? I don't think i will here any complaints.. Or it you want to spend a bit more how about a brisket on the smoker. I don't think anyone will care what the meat is if the food is good.

[@GrillSergeant]

Yeah my heart sank yesterday seeing the meat prices so high. So I picked up a brisket to start a “new” tradition. 😂

[@EricG85]

What an amazing invention. Really interested in testing this out. And you already know my answer.. Prime R...oasted beaver 🦫

[@GrillSergeant]

😂

[@harrymiller1834]

Ham