My best Brisket yet on my Pitboss.
Moderator: TBBQF Deputies
- CigarCamshaft
- Pilgrim
- Posts: 10
- Joined: Wed Jan 23, 2019 8:48 am
- Contact:
My best Brisket yet on my Pitboss.
Now that the Superbowl Throwdown 2019 is done, I can post my pictures from my Brisket. I used a HEB Prime 12lb brisket and seasoned it with a basic course salt, Blackpepper, and a little brown sugar along with a 50/50 chicken broth and Worchestershire Sauce mix injected. I spritzed it with the same mix until 165 where I wrapped it in butchers paper for the final push to 204 degrees. Pretty happy with the results and ready to put another one on and experiment more.
- Rambo
- Deputy
- Posts: 8474
- Joined: Mon Apr 02, 2012 10:39 pm
- Location: Lufkin, TEXAS
- Contact:
Re: My best Brisket yet on my Pitboss.
Very nice
- CigarCamshaft
- Pilgrim
- Posts: 10
- Joined: Wed Jan 23, 2019 8:48 am
- Contact:
Re: My best Brisket yet on my Pitboss.
Rambo wrote:Very nice
Couldn't be happier with my pellet pooper, so easy to get good results.
- Rambo
- Deputy
- Posts: 8474
- Joined: Mon Apr 02, 2012 10:39 pm
- Location: Lufkin, TEXAS
- Contact:
Re: My best Brisket yet on my Pitboss.
Lots of folks like them
- astrohip
- Wrangler
- Posts: 55
- Joined: Fri May 19, 2017 3:59 pm
- Location: Brenham TX
- Contact:
Re: My best Brisket yet on my Pitboss.
CigarCamshaft wrote:Now that the Superbowl Throwdown 2019 is done, I can post my pictures from my Brisket. I used a HEB Prime 12lb brisket and seasoned it with a basic course salt, Blackpepper, and a little brown sugar along with a 50/50 chicken broth and Worchestershire Sauce mix injected. I spritzed it with the same mix until 165 where I wrapped it in butchers paper for the final push to 204 degrees. Pretty happy with the results and ready to put another one on and experiment more.
Great looking brisket!
Care to share a couple deets? What was your target temp initially? And how long did it take to get to 165 and the wrapping stage?
Thanks!
Camp Chef SG Woodwind w/Sear Kit
- TwoGuysBBQ
- Outlaw
- Posts: 1308
- Joined: Fri Mar 30, 2012 9:01 am
- Location: San Antonio, TX
- Contact:
Re: My best Brisket yet on my Pitboss.
That’s the best brisket I’ve seen come off a pellet pooper. Very nice
- CigarCamshaft
- Pilgrim
- Posts: 10
- Joined: Wed Jan 23, 2019 8:48 am
- Contact:
Re: My best Brisket yet on my Pitboss.
astrohip wrote:CigarCamshaft wrote:Now that the Superbowl Throwdown 2019 is done, I can post my pictures from my Brisket. I used a HEB Prime 12lb brisket and seasoned it with a basic course salt, Blackpepper, and a little brown sugar along with a 50/50 chicken broth and Worchestershire Sauce mix injected. I spritzed it with the same mix until 165 where I wrapped it in butchers paper for the final push to 204 degrees. Pretty happy with the results and ready to put another one on and experiment more.
Great looking brisket!
Care to share a couple deets? What was your target temp initially? And how long did it take to get to 165 and the wrapping stage?
Thanks!
I put my recipe up in the original post, but my target temp for brisket is always 203-205 degrees. The whole cook start to finish took around 20 hours total at 225, didn't time from wrap-up though. I estimate it was around 8 hours, had quite a few stalls to work through.
- astrohip
- Wrangler
- Posts: 55
- Joined: Fri May 19, 2017 3:59 pm
- Location: Brenham TX
- Contact:
Re: My best Brisket yet on my Pitboss.
CigarCamshaft wrote:I put my recipe up in the original post, but my target temp for brisket is always 203-205 degrees. The whole cook start to finish took around 20 hours total at 225, didn't time from wrap-up though. I estimate it was around 8 hours, had quite a few stalls to work through.
Thanks. I remember your original post. Off to re-read...
Camp Chef SG Woodwind w/Sear Kit
- limey
- Deputy
- Posts: 3681
- Joined: Sun May 31, 2009 7:10 pm
- Location: Burleson,Texas
- Contact:
Re: My best Brisket yet on my Pitboss.
Great looking brisket, Your brisket is spot on! Hats off ya ya
How bout some more beans Mr.Taggert? I'd say you've had enough!
R & O Custom Trailer
Weber 22.5 Gold
Weber 22.5 Smoky Mountain
Oklahoma Joe Longhorn Edition
Limey BBQ Co. Competition Team
R & O Custom Trailer
Weber 22.5 Gold
Weber 22.5 Smoky Mountain
Oklahoma Joe Longhorn Edition
Limey BBQ Co. Competition Team
- spacetrucker
- Chuck Wagon
- Posts: 3466
- Joined: Sun Jun 02, 2013 4:36 pm
- Location: Round Rock Texas
- Contact:
Re: My best Brisket yet on my Pitboss.
I would take a big ole bite outa that!!
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
-
- Pilgrim
- Posts: 1
- Joined: Sun Mar 15, 2020 8:27 pm
- Contact:
Re: My best Brisket yet on my Pitboss.
Made my first brisket on my pitboss vertical smoker. Used Hickory wood pellets...... it came out pretty good, but it didnt fall apart enough.. what else can I do to make it fall apart more..
Put the brisket on about 7am.. and about noon, wrapped it in fold for another 4hours.. iand then unwrapped for last hour.. it was a 10 lb. Brisket. Had the smoker at 225..
My ribs came out fantastic.. used the 3 2 1 method..
Put the brisket on about 7am.. and about noon, wrapped it in fold for another 4hours.. iand then unwrapped for last hour.. it was a 10 lb. Brisket. Had the smoker at 225..
My ribs came out fantastic.. used the 3 2 1 method..
-
- Cowboy
- Posts: 270
- Joined: Sun Jun 12, 2016 2:01 am
- Contact:
Re: My best Brisket yet on my Pitboss.
andremike wrote:Made my first brisket on my pitboss vertical smoker. Used Hickory wood pellets...... it came out pretty good, but it didnt fall apart enough.. what else can I do to make it fall apart more..
Put the brisket on about 7am.. and about noon, wrapped it in fold for another 4hours.. iand then unwrapped for last hour.. it was a 10 lb. Brisket. Had the smoker at 225..
My ribs came out fantastic.. used the 3 2 1 method..
Probably the best thing to do is invest in an instant read Thermometer and a wired probe thermometer. I’m a fan of the thermoworks MK4 for instant read and their Smoke 2 channel system. Cooking to time will get you close but with no two pieces of meat being the same, it’s a crap shoot. Cooking to temp is a lot more accurate. Around 165* is where most people will foil or wrap their brisket in butcher paper and then let it go until it hits 203-205*. When it hits the target temp you can then slide a probe in to gauge tenderness. Using the wired system where you don’t have to lift the lid is going to yield a faster and more consistent cook as you won’t have big temp spikes or drops from lifting the lid. Depending on the placement of the temp sensor that regulates your temp of 225, you may not have been hot enough to fully render the brisket and break down the connective tissue. Or it could just be a tough brisket.
Sent from my iPhone using Tapatalk
-
- Pilgrim
- Posts: 4
- Joined: Wed Mar 18, 2020 11:49 am
- Location: Washington DC, US
- Contact:
Re: My best Brisket yet on my Pitboss.
andremike wrote:Made my first brisket on my pitboss vertical smoker. Used Hickory wood pellets...... it came out pretty good, but it didnt fall apart enough.. what else can I do to make it fall apart more..
Put the brisket on about 7am.. and about noon, wrapped it in fold for another 4hours.. iand then unwrapped for last hour.. it was a 10 lb. Brisket. Had the smoker at 225..
My ribs came out fantastic.. used the 3 2 1 method..
I'll try it on my weekend. Thanks
-
- Cowboy
- Posts: 309
- Joined: Wed May 05, 2010 3:21 pm
- Location: Torrance California 2 miles from the beach
- Contact:
Re: My best Brisket yet on my Pitboss.
andremike wrote:Made my first brisket on my pitboss vertical smoker. Used Hickory wood pellets...... it came out pretty good, but it didnt fall apart enough.. what else can I do to make it fall apart more..
Put the brisket on about 7am.. and about noon, wrapped it in fold for another 4hours.. iand then unwrapped for last hour.. it was a 10 lb. Brisket. Had the smoker at 225..
My ribs came out fantastic.. used the 3 2 1 method..
You might try another pit thermometer as recommended above. Also, once you wrap, you can raise the temp quite a bit to shorten the cook during the wrapped portion. That should render it better. I wouldn't remove the wrap until it passed the "poke test" for tenderness. I use the end of my thermoworks thermometer. You can tell when it's done and tender. The probe will run thru it like a hot knife thru butter. That target temp could be in the range of about 205 to 213 in my experience. But I'm a novice. Others can probably give better advice.
[i][b][color=#0000BF]Chuck[/color][/b][/i]
***************
RecTec RT-700 Platinum Pkg
Bubba Keg grill/smoker
Capt-n-Cook 600" gasser grill
26" Weber Kettle
***************
RecTec RT-700 Platinum Pkg
Bubba Keg grill/smoker
Capt-n-Cook 600" gasser grill
26" Weber Kettle
Return to “Pellet Cookers and Smokers”
Who is online
Users browsing this forum: No registered users and 73 guests