🔥 What's Smoking/Cooking on your Pit Boss?

[Kp33]

Did my first Brisket last weekend. I have been an avid Green Egg smoker for years but always shied away from Briskets because of the time. It’s hard to keep a Green Egg at a constant low temp for that long (or at least for me). So this year with my new Pit Boss that was the goal. So a got a 17.20 full packer and invited friends and family over for Brisket last Friday Night. I trimmed it up Thursday afternoon and got up at 1:30 a.m. to get it injected, dry rubbed and on the Pit Boss at 2:30 a.m. Fat up for first 3 then down. Was looking good and I was silently cursing myself because at 8:30 I was at 140 and figured it was going to be done 12 and dinner was not until 6:30. Then it happened, the stall. It took another 4 hours to get to 160 to wrap in butcher paper and another 3 after that to hit 202, pull it and cut the Point for Burnt Ends and wrap the Flat and put in cooler. All that happened at 4:00 p.m. I would have liked more resting time but you take what you get. I think I learned a lot for my next try but all the guests seemed very impressed by the Brisket and Burnt Ends.

So I’ve done my brisket this way every time and no issues…I have the 1150 Pb so mine is hotter on the right than left…I put the brisket on the left said all the way over put it on at 10-11Pm and cook at 180 …when I get up at 7 or so like clockwork it’s always at 140-145…I then turn it up to 220-230 move the brisket to the right side I let it finish that way it’s always done around 2 or so and rest for 3 hours ….that way I’ve done a ton of times never fails

 

[Griller guy]

So I’ve done my brisket this way every time and no issues…I have the 1150 Pb so mine is hotter on the right than left…I put the brisket on the left said all the way over put it on at 10-11Pm and cook at 180 …when I get up at 7 or so like clockwork it’s always at 140-145…I then turn it up to 220-230 move the brisket to the right side I let it finish that way it’s always done around 2 or so and rest for 3 hours ….that way I’ve done a ton of times never fails

Cowboy, thanks for the advice. I just did 230 straight. Once I rested the Flat I returned the Point to 250 for Burnt Ends. Your way seems must more restful.

 

[Griller guy]

Cowboy, thanks for the advice. I just did 230 straight. Once I rested the Flat I returned the Point to 250 for Burnt Ends. Your way seems must more restful.

 

[Kp33]

Cowboy, thanks for the advice. I just did 230 straight. Once I rested the Flat I returned the Point to 250 for Burnt Ends. Your way seems must more restful.

So the first time I did it I didn’t know how it was going to turn out and since I put it on at 10-11pm and went to bed I didn’t want it to overcook so that’s why I did smoke mode or 180 and it worked like a charm never did it any other way check out the smoke ring and bark

 

[Griller guy]

So I’ve done my brisket this way every time and no issues…I have the 1150 Pb so mine is hotter on the right than left…I put the brisket on the left said all the way over put it on at 10-11Pm and cook at 180 …when I get up at 7 or so like clockwork it’s always at 140-145…I then turn it up to 220-230 move the brisket to the right side I let it finish that way it’s always done around 2 or so and rest for 3 hours ….that way I’ve done a ton of times never fails

Sorry, I mean thank you Kp33.

 

[Kp33]

Sorry, I mean thank you Kp33.

All good.

 

[Jimsmokes]

No smoke cookin for me for a couple weeks.
Helene came through and devastated our area. Probably be two weeks before we get power restored.
Last pic. That white car got trapped under tree as it was coming down road

 

[talon52]

No smoke cookin for me for a couple weeks.
Helene came through and devastated our area. Probably be two weeks before we get power restored.
Last pic. That white car got trapped under tree as it was coming down road

Stay safe, God speed!

 

[talon52]

Cowboy Lollipops are done, and so tasty. I used Meat Church Holy Gospel seasoning.

 

[Kp33]

Cowboy Lollipops are done, and so tasty. I used Meat Church Holy Gospel seasoning.
View attachment 10188View attachment 10187View attachment 10186View attachment 10185

Nice

 

[Steve In Pa]

No smoke cookin for me for a couple weeks.
Helene came through and devastated our area. Probably be two weeks before we get power restored.
Last pic. That white car got trapped under tree as it was coming down road

Wow…best wishes
Years ago, when our son lived in Florida he endured hurricanes. Later he moved to NC and while not the full brunt of the storm he got drenched

 

[touras]

Chicken drums with franks dry rub love the PB. Never would have thought this can do what an old school stick burner can do…I get incredible smoke rings..great smoke flavor plus the grilling aspect…I put briskets on at 10pm and go to bed…love this thing.

Looks yummy!

 

[touras]

Wow…best wishes
Years ago, when our son lived in Florida he endured hurricanes. Later he moved to NC and while not the full brunt of the storm he got drenched

We'll be thinking of you buddy. Stay safe.

 

[sparkyv]

Sorry to hear this, Brother. I pray for return to normalcy in the affected area soon. Meanwhile, in the Gulf...

Helene came through and devastated our area. Probably be two weeks before we get power restored.

 

[Kp33]

Sorry to hear this, Brother. I pray for return to normalcy in the affected area soon. Meanwhile, in the Gulf...

In Florida myself hurricanes suck house got hot by a massive tree in 2018 luckily just the garage portion. Good luck man