Pit Boss Titan Smoked Brisket

[@TheDawgfathasBBQ]

Can you guy's believe the gash that was in the point of this brisket straight out of the cryovac??? That was one of the worst brisket cuts I've had in a long time. I really had to trim it up to fix it.

[@tyannaist]

Yeah that gash was pretty scary looking 😳

[@tyannaist]

I usually go salt, pepper and garlic on my brisket and smoke it fat side up at 275 degrees.

[@GrillSergeant]

That’s why you gotta shop at HEB and not Costco 😂

[@dmproske]

They all get meat from the same few suppliers purchased by the case. I have had ALOT of briskets like this lately, from both HEB and Kroger. Can't tell what you got until you open it up then BAM! Big gash in it

[@LitLMeaNie]

I’m rockin a 850 and loving every minute of it.

[@toddparker9485]

Just bought the Austin XL

[@RichardJohnson-ui6qo]

I have three different pellet grills that I use one is the Rec Tec RT 1250. The other one that I have is a Rec Tec Bullseye Deluxe and the last one is the even Embers pellet grill which is a komodo type pellet grill

[@TheDawgfathasBBQ]

Nice!!! Always great to have options!

[@RichardJohnson-ui6qo]

@@TheDawgfathasBBQ the next grill that I get is going to be the Pit Boss Titan. I also have the Oklahoma Joe Bronco Drum smoker and one that not a lot of people have ever heard of it's called the Hasty Bake Oven which is a charcoal Grill that allows you to raise and lower the coal bed so you can do low and slow cook briskets and pork butts and ribs or raise it high so you can cook steaks and chickens and hamburgers and stuff like that

[@LitLMeaNie]

I do use a pan, but I don’t put water in it. I don’t want my brisket to be too moist. I get a better bark without the water steaming it.

[@brianstover18]

Pitt boss Charleston edition

[@Bigverde04]

Thanks for your videos. I just ordered my PittBoss Titan, and it should be here in a few days. I can't wait😅

[@aarongibson9524]

I have a pit boss savannah looking in to a pit boss elite 6

[@brianperkins1815]

I’m using a Pit Boss Brunswick vertical

[@TheDawgfathasBBQ]

NIce. One of these days I'll try out a vertical.

[@GrillSergeant]

That smoke ring!!

[@TheDawgfathasBBQ]

I KNOW RIGHT!!!!!!!

[@ScottysBackYardBBQ]

what smoke ring lol

[@sneedles11]

I am new to the pit boss grills. I have the 1600 competition series. I thought the P setting only work at the lowest temperature.

[@TheDawgfathasBBQ]

Welcome to the Pit Boss brand. As far as the P settings working only at lower temperatures, that's not something I am aware of. On this unit, that is not the case. I'm able to use it in the temp ranges I desire. What temp ranges are you finding that it works best for you?

[@cerebralparasite9238]

central texas also, just salt, pepper and garlic

[@TheDawgfathasBBQ]

Love that SPG flavor combined with Texas post oak...

[@rwmayes08]

I'm using the Pit Boss 1600 Elite and love it!!

[@TheDawgfathasBBQ]

Solid cooker right there!

[@joeyjackoff298]

I have a electric Masterbuilt with add on smoke tube...

I use the pit boss vertical elite for my briskets.

[@TheDawgfathasBBQ]

Good deal. I've yet to use a vertical pellet smoker.

[@kirkchatwin6160]

SPG with an overlay of Pitt boys sweet Martha.

[@terrybilly7224]

Pitt Boss pro elite 1600 this is the best I have ever owned

[@aarod2010]

Thanks for the video! Appreciate your hard work!! I made the same mistake when I started cooking briskets on a pellet smoker. I was trying to cook my brisket like I would on an offset but it would dry out. I think it’s because the pellets smokers blow air into the cooker and it helps evaporate the moisture, which drys your protein out sooner. Took a while but I figured it out! Trial and error.😅

[@TheDawgfathasBBQ]

Appreciate that brother. BBQ is always teaching us something new along the way...

[@TDubb-BBQ]

Nice looking brisket!!

[@TheDawgfathasBBQ]

Thanks bro!

[@BKCCooks]

Great looking brisket!

[@TheDawgfathasBBQ]

High praise coming from such a keeper of the luxurious mane, MAYNE!!! 😄

[@CookingWithCJ]

Gorgeous briskey brother! Digging that Titan!

[@TheDawgfathasBBQ]

Appreciate you bro! Waiting to see one hit Cali!

[@MarkHagstrom]

Pitboss austin xl

[@petegau]

Coarse salt and pepper garlic mustard

[@805BBQJUNKIE]

That's right get your money my brother

[@TheDawgfathasBBQ]

What I miss here?

[@805BBQJUNKIE]

@@TheDawgfathasBBQ killer brisket

[@TheDawgfathasBBQ]

@@805BBQJUNKIE Thanks brother.

[@zacharywheeler3037]

Running the sportsman 5 series vertical and the laredo 1000 currently. Definitely looking at the Titan as the next upgrade! Brisket wise currently using rubwise texas brisket rub, inject with beef broth broth, spritz with cider vinegar as needed.

[@TheDawgfathasBBQ]

Solid practices there for sure.

[@Trumpetmaster77]

Great cook brother! Looks good to go!

[@TheDawgfathasBBQ]

Thanks my brotha.

[@christophermann94]

Ive only used the Pit Boss Lexington, but its too small and I need to upgrade.

[@TheDawgfathasBBQ]

I hear that. I heard that Pit Boss Titan is pretty dang cool! 😉

[@christophermann94]

I hope so for that kinda $$$$. Love the videos my guy.

[@bobbicatton]

That looks phenomenal❣️My pellet smoker is the GE Profile indoor smoker, and it's been a solid performer so far😊

[@TheDawgfathasBBQ]

Can't ask for much more than that huh?

[@troyvaughn6060]

Pitt boss Austin, XL, Onyx, edition love that smoker

[@TheDawgfathasBBQ]

Nice!!!

[@Michaeljordan147]

Pitt boss Brunswick

[@ronjacob5911]

New Traeger Ironwood and love it. Super quiet. Also love all your videos. You’re a great teacher.

[@TheDawgfathasBBQ]

Awesome! Thank you! Some pellet cookers are definitely louder than others.

[@mkhatfield]

850 pro and my go to brisket rub is Kinders buttery steakhouse

[@mambaout8and24]

I picked up a used Louisiana Grills 900 pellet grill for a great price ($250). I love it because I can reverse sear steaks using the flame broiler slider. I have done many briskets and Dino ribs on the LG 900 as well. Adding a smoke tube helps to achieve a more smokey flavor, as I know you already know. Although I do prefer my Old Country BBQ Pecos offset smoker for brisket and Dino cooks, when I have time to babysit a fire for 12+ hours. Great content as always brother!

[@TheDawgfathasBBQ]

Nice!!! I've cooked on a couple LG cookers as well and that flame brolier works WELL!!! True fact here: my first trailer pit was an Old Country. They've been around a while and make some really decent entry level offset cookers...

[@ScottysBackYardBBQ]

SPG and a lot of cayenne pepper. cumin.. old school rub from the 70s/ awesome job . maybe my new pit this summer

[@TheDawgfathasBBQ]

SPG and a little heat I am with!!!

[@nixsatxbbq6038]

Got the Pit Boss Pro Series Elite Smoker about two weeks ago. It has the same controller as the Titan. Havent done a brisket on there (yet) but I've yet to see someone actually rest their brisket in the smoker at 150 degrees, I think that would a useful experiment! Your brisket looks awesome! Cheers

[@mrblonde71384]

What kinda pellets you use ?!

[@TheDawgfathasBBQ]

I usually rock oak or competition blend.

[@RobJKlein]

Words of wisdom. Don’t be afraid to checkout your meat. lol. Pit boss 820 from Academy.

[@TheDawgfathasBBQ]

You know it! lol How are you liking that 820?

[@RobJKlein]

Time for something new that has more temp presets. Can’t do 275 degrees.

[@toddnjoyburk]

I use spiceology SPG and spiceology briskit bomb on my hoopty ass Cuisinart pellet smoker lol

[@anthonykurnyak1561]

Great looking brisket!! Running pitboss Savanah onyx here. Spg!!! Let’s go!

[@TheDawgfathasBBQ]

I like the way you think there my man. Simple is better!

[@kaivonmortazavi8656]

Nice job with this smoke. Recteq 1100

[@imsowright90]

Looks good. I have a Pitboss Competition Series Vertical Smoker. I just got it. I have had woodchip smokers in the past.

[@troyvaughn6060]

So you’re saying the higher, the P number the more smoke blower the P number less smoke I’m glad to hear from you because Mike told me the opposite way. Thank you.

[@TheDawgfathasBBQ]

As I understand it, yes, the higher the P setting number the more smoke flavor theoretically. It also has to do with your environment and ambient temperature. Basically the higher the P setting, the more fluctuation you will have in your temps to create more smoke. Swings in temps will create more smoke as you will have pellets dump to the pot and smolder slightly before igniting. Just repeats the cycle to create more smoke. Hopefully that makes sense.

[@angieroberts1]

I'm lovin this chappell Hill true Texas brisket rub. Niiiiiiice

[@TheDawgfathasBBQ]

Taking notes!

[@kevinwill8542]

salt pepper lawrys

[@TheDawgfathasBBQ]

OG Right there...

[@damoose1829]

Hi Alton. That new pit is doing a job. That gash was Just crazy. Never seen one that bad. Still looks like it came out great though. Thanks.

[@TheDawgfathasBBQ]

Man straight mutilated that brisket!!! But it worked out. Thanks brother.

[@riskybiz2706]

@TheDawgfathasBBQ to improve the smoke, would you suggest a smoke box in with the protein, making sure to keep it away from the temp probe?

[@TheDawgfathasBBQ]

You could always use a smoke tube in a pellet cooker for sure. I used to use them all the time actually. I've featured them in quite a few videos on the channel.

[@davecrippen6130]

Yet another Awesome brisket, even with the butcher foul! Been using my Pit Boss Austin XL for the last 4 or 5 years now, and daaaaang I’d love to be rolling in one of those Titan models. SPG, and lately a top off with Suckle Busters Texas Peacan on beef especially has been a nice addition to my seasoning rack.

[@Hassimal]

You left a spot I wouldn’t eat on that lower right end.

[@TheDawgfathasBBQ]

More for me! 😉

[@TaylorsBostinBBQ]

Love the “don’t be afraid to check out ya meat” 😂😂😂

[@kjs5411]

I met Journie yesterday and she told me about your channel. She’s so lovely!

[@EddieWrightBBQ]

Camera is CLEAAAAAAAAAAAAAAAAAAAAAAAAAAN sir. Love it. Keep up the great work. And send me a package next time lol. I wanna see what ya brisket is all about

[@TheDawgfathasBBQ]

Appreciate that brother. I'm a work in progress. And I don't know bruh. You all serving Iron Chefs and what not. 😀

[@Amocoru]

I love Central TX style but I am a massive fan of Meat Mitch Steer Seasoning. Talk about flavor and color.

[@mamaandpapajoe]

You got those colors popping Dawg. Beautiful video!

[@chris_favreau]

Hey Dawg, did you do the biscuit test or something like that in order to find the hot and cold spots? This is a totally new smoker, so it might be a worthwhile video/test to perform. Just my 2 pennies.

[@TheDawgfathasBBQ]

While it is a good practice, I'll be honest. I've never done it on any of my cookers. It's definitely worth the time to do it but I usually just jump right in. I probably could do that test more in the future though. I've always been a hands on cooker where I am constantly adapting so I never felt the need to do it honestly. I read the proteins as I do my cooks and have always relied on it. Great advice though Chris.

[@davee6458]

I really like the features on the Titan pit Boss, except I don't think I like the looks of the grates look very flimsy and the bars are running the wrong way.

[@Taku071090]

SPGO Salt Pepper Garlic Onion

[@TheDawgfathasBBQ]

Great option!

[@CookingwithStephennJacklyn]

My brother....that's Brisket perfection right there. Cheers 🍻

[@reddog907]

I have the PB Pro 1150, wish I could get my hands on the Titan. The 1150 lacks giving off lots of smoke . There is some kind of setting to use to get more smoke but you need a masters degree in science and math. The manual does a poor job of explaining it . Your brisket looks fabulous

[@TheDawgfathasBBQ]

Thanks brother. Here is a SIMPLE breakdown you can apply to ANY pellet cooker. For the first few hours of your cook, set the temp down as low as you can. I believe most cookers can get down to 180F. The idea is that the lower you go on the heat, the more your cooker will produce smoke as it smolders the pellets a bit from the fan cycling off for longer amounts of time. You ready for the kicker? That's all the "smoke" mode is on most cookers that advertise a smoke mode setting to increase the price they ask for. After that time, raise your pit temp to your normal cooking temperature. When I do this I usually increase the temp 15 or 20 degrees per hour until I get to my normal cooking temp of 275F. I do that to raise the temp slower and not stress out the protein by pushing the temp up too fast. Give that a shot and see how it works for you. BUT keep in mind no matter what you do, it will never be the same as burning actual wood.

[@reddog907]

@@TheDawgfathasBBQ Thanks that’s a great tip , I will give it a try. Cheers

[@kurtisgarcia6965]

Great damn vid again always putting that work in. One thing I got to shout out to SMOKE DADDY you have to try out there Mod for pitboss grills which allows you to put spilts of wood over there burn pot to give it that maximum amount of smoke. There is another one but I'll have to look it up where it feeds small wood chunks at a angle but I personally use the heavy d mod from Smoke daddy.... Again thanks for reppping that pitboss family

[@TheDawgfathasBBQ]

Much appreciation brother...

[@nvstgatr1justice425]

Grill master

[@LITTLEROCK2517]

Recteq

[@TheDawgfathasBBQ]

Never cooked on one but I hear they are pretty good cookers.

[@ErrickDHulk89]

Smoking on the original Pitboss Austin XL

[@TheDawgfathasBBQ]

OG in the house here I see.

[@troyvaughn6060]

Mmmmmmmmmmmm